tag:blogger.com,1999:blog-10054661293482929572024-03-19T08:45:46.823-04:00karenlovesgoodfoodKarenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.comBlogger136125tag:blogger.com,1999:blog-1005466129348292957.post-66131995227685867212015-03-03T12:27:00.001-05:002015-03-03T12:27:17.782-05:00Clam and Cod Winter Stew<div class="separator" style="clear: both; text-align: center;">
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I got the inspiration for this stew while visiting my friendly fish supplier at my local farmers market. I am very pleased with the quality and freshness of the fish I have been buying. I saw these clams, they were tightly closed, a good size, roughly echoing the shape of a flat lime. The cod had clear white flesh with a pinkish hue. I love tomato sauce with onions, garlic and herbs so I thought how so serendipitous to create an amazing brothy stew with rich, piquant flavor. Here it is:<br />
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1 cup white wine<br />
2 Dozen clams<br />
1 Tbs. olive oil<br />
8 oz.cod thyme<br />
5 cloves garlic, sliced thinly<br />
1 yellow onion, diced<br />
2 stalks of celery diced 1/2 inch<br />
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1/2 cup white wine<br />
1/2 cup red wine<br />
1 -28 oz can of diced tomatoes<br />
1-14 oz can of diced tomatoes<br />
1 carrot grated<br />
1 /2 jalapeno<br />
1/2 Fresno pepper<br />
8 small new potatoes, quartered<br />
1/2 tsp. salt<br />
1 Tbs. olive oil<br />
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8 oz cod fish fillet cut into 1 1/2 inch chunks<br />
2 small zucchini, quartered lengthwise and cut into 1/2 inch pieces<br />
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Wash the clams thoroughly, place into an enamel pot. Add the cup of white wine and place over high heat and cover the pot and cook until the clams have opened, remove the clams with metal tongs and place in a bowl In another pot add 1 Tbs. olive oil, saute' the thyme, garlic, onion and celery and cook until lightly golden. Add the sautee'd vegetables to the pot with the clam, wine broth and add all of the remaining ingredients except the cod, cooked clams and zucchini. Simmer gently, uncovered until the potatoes have softened. Place the clams and their juice back into the pot. Add the cod, zucchini and clams back into the pot and stir gently and cook for 3 minutes until the cod is cooked and the zucchini is crisp tender. Serve with Crusty bread.<br />
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Serves 4<br />
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Recipe, writing and photos, by Karen Pickus 2015<br />
Recipe Courtesy Karen Pickus 2015<br />
<br />Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-81783291136899159122015-02-23T12:25:00.000-05:002015-02-23T12:25:37.869-05:00Asian Style Vegetable Soup with Buckwheat Soba<div class="separator" style="clear: both; text-align: center;">
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Its very cold outside and my husband loves Asian style noodle soup. What more inspiration do I need to come up with a tantalizing delight. This soup warms the cockles of any ones heart. It is loaded with vegetables. I built a rich broth and enhanced it with an easy method. Fits all of my criteria for a winning recipe. Here it is.<br />
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Ingredients<br />
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For the broth<br />
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6 cups of water<br />
1/4 cup white miso<br />
2 Tbs. soy sauce<br />
2 Tbs. rice vinegar<br />
1 Tbs. toasted sesame oil<br />
1/2 tsp. Chinese 5 spice powder<br />
2 smashed garlic cloves<br />
1 Tbs. and 1 tsp. honey<br />
1 small pinch red pepper flakes<br />
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The soup<br />
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2 oz. buckwheat noodles, found in Asian markets<br />
1 stalk of broccoli, trimmed , peeled julienned, tops made into florets<br />
1/2 large carrot, peeled, julienned<br />
1 quarter sized round piece of ginger, peeled, sliced then julienned<br />
3 scallions trimmed and sliced thinly on an angle<br />
1 small head of bok choy cut into quarters lengthwise then cut into 1/2 inch pieces<br />
1/2 cup frozen peas<br />
2 cups fresh, baby, spinach<br />
1/2 block firm tofu cut into 1/2"sized cubes<br />
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Method<br />
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In a 4 Quart pot bring the water to a boil, add the miso and stir with a wooden spoon to dissolve. Add the remaining ingredients for the broth. Bring to a boil, simmer for 5 minutes. Add the noodles and stir. Cook them about 6-7 minutes. Stir in the remaining vegetables. When spinach wilts it is ready.<br />
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Serves 4<br />
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Recipe and photos by Karen Pickus 2015<br />
Recipe Courtesy Karen Pickus 2015<br />
<br />Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com2tag:blogger.com,1999:blog-1005466129348292957.post-65528113876651309702015-02-12T10:11:00.000-05:002015-02-12T10:26:48.992-05:00Chicken Cordon Bleu<div>
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I have a colleague at Good Morning America, Danielle<br />
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who asked me for a recipe for this delicious and celebratory chicken dish developed originally in France, Cordon Bleu, meaning Blue Ribbon.<br />
Danielle wanted to surprise her boyfriend for Valentines day, it is his favorite chicken dish. I happily obliged and here is my version.<br />
I use thinly sliced Black Forrest ham and thicker sliced Ementhaller cheese. I think the wonderful taste of fresh sage is an added enhancement for this dish so I use chopped fresh sage and added them to the panko bread crumbs.<br />
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Cheers and Happy Valentines day to all.<br />
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Ingredients<br />
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4 (6-8) oz. skinless boneless Chicken Breast Halves pounded about 1/4 inch or ask for chicken cutlets at the butcher<br />
8 oz. thinly sliced Black Forrest Ham<br />
8 oz. sliced Ementhaller, Swiss or Gruyere cheese<br />
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1 cup flour<br />
2 eggs beaten with a splash of water and 1 Tbs. hot sauce<br />
1-1/2 cup panko bread crumbs with 2 Tbs. coarsely chopped fresh sage.<br />
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8 tooth picks<br />
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1/4 cup olive oil<br />
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Method<br />
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Lay the cutlets skin side down on a clean cutting board. Lay the ham on top of each cutlet and the cheese on top of the ham.<br />
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Roll the breast from the smaller end up to the wider end and secure with 2 tooth picks.<br />
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Then set up the rolled cutlets for the standard breading procedure. Flour, egg wash then bread crumbs, each in their own dish.<br />
Coat each roll in the flour and shake off the excess, then dip each cutlet coating evenly and thoroughly with the egg mixture, then coat each roll in the herb panko, patting the breading so that it sticks and adheres evenly to the rolled cutlet.<br />
Pre heat the oven to 375 degrees<br />
Heat a cast iron skillet with the olive oil over medium heat until it ripples, before it smokes. Place each cutlet into the hot oil and cook until the cutlet rolls are golden brown on all sides.<br />
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Place the skillet into the preheated oven. Bake for 25-30 minutes until the cordon bleu is cooked through.<br />
Remove tooth picks and serve whole or sliced.<br />
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Recipe and photos by Karen Pickus 2015<br />
Courtesy Karen Pickus 2015Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-8465951136274826182015-01-15T15:56:00.001-05:002015-01-15T15:56:16.305-05:00The Cookie Monster Cupcake<br />
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Here is the Cookie Monster Cupcake recipe as I developed and created for Good Morning America.<br />
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<span style="background-color: rgba(255, 255, 255, 0);"><br class="Apple-interchange-newline" />Cookie Monster Cupcakes<br />( makes 24 cupcakes)<br /><br />1 - 10.5 oz box devils food cake mix<br />3 large eggs<br />1/4 cup vegetable oil<br />1cup water<br /><br />12 cups white decorators frosting<br /><br />Blue food coloring ( about 2-3 TBS.)<br />24 mini chocolate chip cookies<br />48 white chocolate melting disks<br />1tube black food coloring ( gel for writing in cakes)<br /><br />Special equipment<br />1- 18" cellophane pastry bag<br />1 special tip with small holes to pipe hair</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><br />1 ice cream scoop about 2-3 inches round<br />24 foil cup cake liners<br /><br />Make cake mix according to package instructions using the eggs , vegetable oil and water.<br />Place batter evenly into each of 24 foil lined cupcake tins.<br />Bake according to package instructions.<br />Cool cupcakes completely.<br />Scoop frosting on top of each cupcake and refrigerate.<br />Color frosting and place in pastry bag with tip.<br />Pipe "hair" all around frosting dome. Add cookie for mouth add disk for eyes and pipe pupils on disks.<br />Refrigerate immediately.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">I couldn't resist posting this pic of Blake's (illustrious stage hand) adorable son eating one of the cupcakes that I made for the show.</span></div>
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Recipe and photos by Karen Pickus 2015 except the photo of Blake's son by Blake, with his permission, Thanks Blake!!!</div>
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Courtesy Karen Pickus 2015</div>
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Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com1tag:blogger.com,1999:blog-1005466129348292957.post-76791232415616083372014-03-12T19:32:00.001-04:002014-03-12T19:32:07.586-04:00Bobby Flay at GMA3/12/2014<div class="separator" style="clear: both; text-align: center;">
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Here are some pics of the set up I did today for Bobby Flay<br />
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Sauteing the eggplant Pacquio Peppers were the star ingredient<br />
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The finished Sauce, cooling</div>
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The anchors enjoying the finished dish</div>
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Photo By Eddie</div>
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The finished Pasta Antica<br />
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Photos, except where indicated and Food Styling by Karen Pickus 2014<br />
<br />Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-55166745257818112013-10-14T10:47:00.000-04:002013-10-14T14:08:30.614-04:00Clinton Kelly Joined Us in Times Square<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWdXfeKV_d2Nfwm0tktqyDHNcsZEJjQXaDicehUTWerW1eCUBten1utwA2AEBUFsGMhuW6WUC4ZMe3Vwb86erS8SeREjy3iJ0Ac9hJF7ZOa_2s5U6zXYzks9Oej1WUZYJNBtPKSWhIa8/s1600/IMG_2696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWdXfeKV_d2Nfwm0tktqyDHNcsZEJjQXaDicehUTWerW1eCUBten1utwA2AEBUFsGMhuW6WUC4ZMe3Vwb86erS8SeREjy3iJ0Ac9hJF7ZOa_2s5U6zXYzks9Oej1WUZYJNBtPKSWhIa8/s400/IMG_2696.jpg" width="400" /></a></div>
I made tomato casserole and trifle for the segmentKarenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-9202720080351359762013-10-08T13:13:00.002-04:002013-10-08T13:13:32.460-04:00Jessica Seinfeld In the Studio<div class="separator" style="clear: both; text-align: left;">
Today Jessica Seinfeld was in to tout her new book. I made, Cacio y pepe, Roast Chicken with roasted potatoes and onion, roasted asparagus and arugula, date, almond and blue cheese salad, for her segment. All under the domes!</div>
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Jessica, Me (Karen) and Taylor, food segment producer</div>
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<span style="text-align: -webkit-auto;"> Jessica and George right before the segment.</span></div>
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Angie, stage manager, Sal, Eddie and Karissa Illustrious stage hands<br />
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<br />Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-23769573758471893372013-09-14T16:50:00.003-04:002013-09-14T16:50:56.627-04:00Karen's Flax Seed "Bagels"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3hyphenhyphenXA3sk2yIB1igWBl5ZTkjT8JEfGlpdUwyQ_H8fuMNPFTR2haU6dIw8CNGQz_PKdwVgwygp5IcFZuk_pSC6Etf207KGnmrT1KMoNwIS01uJwFcO40RZ03eixTwSaMc8c_FYN663d0A/s1600/IMG_0796.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3hyphenhyphenXA3sk2yIB1igWBl5ZTkjT8JEfGlpdUwyQ_H8fuMNPFTR2haU6dIw8CNGQz_PKdwVgwygp5IcFZuk_pSC6Etf207KGnmrT1KMoNwIS01uJwFcO40RZ03eixTwSaMc8c_FYN663d0A/s320/IMG_0796.jpg" width="320" /></a></div>
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I call these bagels in quotes because they do the "job" that bagels do, as far as the satisfaction (and I punctuate them with a variety of seeds) to make them like my personal fav, everything! They have none of the calories and carbohydrates that bagels have. They also don't have quite the chewiness of a bagel, but to me they are a welcome replacement because they are low in carbohydrates and much more nutritious than standard bagels.<br />
They are rich in omega 3 fatty acids, b vitamins and fiber among other fantastic and essential nutrients<br />
according to Laura Dolson of about.com.<br />
This recipe was inspired by Jorge Cruise but I decided it would make an awesome "bagel" substitute.<br />
You be the judge.<br />
It is my go to treat when I want a bagel with cream cheese and smoked salmon.<br />
I even shared them with the illustrious Tory Johnson and her awesome husband recently and they loved them.<br />
So now that I have made my personal "shift" too, these are a great tool in my culinary arsenal.<br />
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Here is the recipe<br />
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Ingredients<br />
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1 cup of ground flax seeds, I use a dedicated coffee grinder to accomplish this but you can buy them already ground.<br />
1 Tbs. baking powder<br />
3 large eggs<br />
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Topping<br />
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1pinch Fleur de Sel<br />
1 tsp. sesame seeds<br />
1 tsp. poppy seeds<br />
1 tsp. caraway seeds<br />
1/2 tsp. cumin seeds<br />
1/2 tsp. fennel seeds<br />
1 large clove fresh garlic<br />
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Filling for "Bagels"<br />
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4 oz. cream cheese<br />
8 oz. smoked salmon, I used Wild King<br />
1 small thinly sliced red onion, optional<br />
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Method<br />
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Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.<br />
In a medium sized bowl combine the ground flax seeds with the baking powder, with a wire whisk.<br />
Add the eggs one at a time until fully incorporated with the wire whisk.<br />
Place one forth of the batter on the sheet pan and spread it into 4 disk like "bagels", about 3-1/2 -4 inches wide, using a small offset spatula to smooth the top.<br />
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Combine all of the seeds and salt together and sprinkle approximately 1 tsp. of the seeds<br />
evenly over each disk. Using a microplane grate the garlic over each disk, tapping the microplane firmly over each one to distribute the freshly grated garlic.<br />
Place into the preheated oven.<br />
Bake for 10 minutes until the "bagels" are firm to the touch.<br />
Remove from the oven and with a large metal spatula place "bagels" on a wire rack to cool completely.<br />
When they are cool. Split the "bagels" in half, horizontally using a thin blade sharp knife.<br />
Spread the cream cheese over both halves of all four bagels. Top with the salmon and onion if you like and serve.<br />
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Serves 4<br />
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Recipe, Writing and Photos by Karen Pickus<br />
Courtesy Karen Pickus 2013Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com1tag:blogger.com,1999:blog-1005466129348292957.post-43177523089958871352013-08-27T17:05:00.001-04:002013-08-27T17:05:48.492-04:00David Zinczenko on GMA 8/27/2013<div class="separator" style="clear: both; text-align: left;">
David Zinczenko was on GMA to do a restaurant salad comparison segment today!</div>
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This is the set up I did for the gifted spokesperson.</div>
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<br />Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-58786665953892652822013-04-15T14:44:00.001-04:002013-04-15T14:44:56.434-04:00Roasted Marinated Red Peppers<div class="separator" style="clear: both; text-align: center;">
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I love these peppers. I know the peeling part is a pain but well worth the trouble, I think. Sure beats the jarred variety by far. They are great on sandwiches or as an appetizer served with fresh Mozzarella or Buratta.<br />
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They are a magnificent addition to an antipasto platter. These are my go to all around favorite condiment. Another taste treat is using red jalapenos or Fresno peppers, if you like heat.<br />
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4 Red bell peppers<br />
3 Tbs. Olive oil<br />
2 Tbs. aged balsamic vinegar<br />
1 Tbs. red wine vinegar<br />
1/8th-1/4 tsp. salt<br />
5 grinds black pepper<br />
1-1/2 tsp. dried oregano<br />
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Char the peppers all over on an open flame until the skin is black and blistered. Place the hot peppers inside of a plastic bag.<br />
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This will steam the skin so that the peppers are easier to peel. When the peppers are cool enough to touch, peel them thoroughly. Use some running water to remove the charred skin if absolutely necessary.<br />
Place the peppers in a ceramic, non reactive crock or glass bowl, add the remaining ingredients and toss the peppers so that they are coated with the marinade. Cover and marinate over night in the refrigerator, if you can wait. They will keep for several days in the refrigerator, well covered.<br />
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Recipe writing and photos by Karen Pickus 2013<br />
Recipe Courtesy Karen Pickus 2013<br />
<br />Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-21655753643667708112013-04-12T10:48:00.000-04:002013-04-12T10:48:28.142-04:00Mashed Butternut Squash<div class="separator" style="clear: both; text-align: center;">
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This is a yummy veg. Great along with savory meats like roast turkey of course, but I also love it as an accompaniment to roast pork or chops or even sausages. This is a nice change from potatoes and you get the benefit of beta carotene plus its a fantastic sweet vegetable. I roast the squash, this way the flavor is intensified and it makes it really easy to mash, season and serve.<br />
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1 large butternut squash<br />
3 Tbs. maple syrup<br />
1 1/2 Tbs. butter<br />
1 tsp. cinnamon<br />
1/2 tsp. freshly ground nutmeg<br />
1 pinch of salt<br />
6-8 turns of white pepper, from the grinder<br />
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Preheat the oven to 350 degrees. Spray a sheet pan with olive oil cooking spray.<br />
Cut the squash in half lengthwise, remove the seeds. Place the cut sided down on the pan.<br />
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Roast the squash for 1-1/2 hours until it is soft to the touched the squash and mash until smooth and all of the spices are mixed throughout and the butter is melted.<br />
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Serves 4<br />
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Recipe, writing and photos by Karen Pickus 2013<br />
Courtesy Karen Pickus 2013<br />
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<br />Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-40782801944474464802013-03-29T08:43:00.000-04:002013-03-29T08:43:05.240-04:00Cabbage Soup Extraordinaire<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif;">I made this soup on a freezing day. The pancetta enriched the soup so much and made the soup into a hearty meal. You can make the soup vegetarian by omitting the pancetta and use vegetable broth instead.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1 Tbs. Olive oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup diced pancetta or bacon</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 Red onion 1/4 inch dice</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 cloves of garlic minced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 sprigs of fresh thyme</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 large jalapeño, pepper seeds removed and diced small</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 granny smith apple chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 Head Red Cabbage, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 cups of chicken broth.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sour cream- optional</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a dutch oven sauté the pancetta with the olive oil until the fat is renderred.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add the onion, garlic, thyme, apple and jalapeño to the pan. Season with salt and pepper.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cook 5 minutes on medium low heat until the onion is softened but without caramelization.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add the red Cabbage and cook until wilted about 5 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add the chicken broth and simmer for 45 minutes on low heat until the cabbage is tender and the flavors have developed.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serve with sour cream if desired.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serves 4</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe, writing and photos by Karen Pickus 2013</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Courtesy Karen Pickus 2013</span><br />
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<br />Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-11820556062748953302013-03-27T18:21:00.001-04:002013-03-27T18:21:26.407-04:00Cherry Galette<div class="separator" style="clear: both; text-align: center;">
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I love sour cherries. They are in season in June. They are not readily available year round but there are some delicious varieties that come in a jar from Europe.<br />
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I use these when I make a cherry tart or galette in other months and they work quite well.<br />
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First I make a buttery crust and top it with this delicious filling I concocted.<br />
Here goes.<br />
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For the crust<br />
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2 stick of cold, unsalted butter (8 oz.) cut into 1/2 " pieces<br />
2 Tbs. granulated sugar<br />
1/8 tsp. of salt<br />
10 oz. all purpose flour<br />
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6-8 Tbs. ice water<br />
Method<br />
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In a food processor combine the butter, the sugar, salt and flour. Pulse until it is a coarse crumb. Add the ice water and pulse 5-6 times until the water is somewhat incorporated. Place on a lightly floured surface and with the palm of your hand, push and grab the dough, 6-8 times to form a mass.<br />
Form the dough into a rectangle and make 1-3- fold ( fold one long end of the rectangle toward 2/3 in with 1/3 of the dough remaining and fold that third on top).<br />
Wrap in wax paper and refrigerate for 1 hour.<br />
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For the filling<br />
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1 -14 oz jar sour cherries<br />
1 vanilla bean<br />
1 cup sugar<br />
4Tbs. cornstarch<br />
1/2 tsp. cardamom<br />
1 tsp. cinnamon<br />
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<br />
Method<br />
<br />
Meanwhile make the filling. Strain the sour cherries and reserve the liquid in a 2 quart pot. In a separate small bowl combine the cornstarch with 1/3 cup of the cherry liquid, with a wire whisk until the starch is smooth.<br />
Add this to the liquid in the pot.<br />
Grind the vanilla bean with 2 Tbs. of the sugar in a coffee grinder. ( I dedicate 1 clean coffee grinder for this purpose). If you don't have one, chop the vanilla bean very fine. Add all of the sugar and the ground vanilla to the cherry juice in the pot. Bring the liquid to a boil, add the spices and stir with a wire whisk. Cook stirring constantly for 2 minutes until the mixture is thick and boiling to cook out the starch. Add the cherries and remove from the heat. Let the filling cool completely.<br />
<br />
Preheat the oven to 375 degrees.<br />
<br />
Roll dough into a 14" round and place a sheet of parchment paper on the back of an 11x 18" baking sheet.<br />
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Place the dough on top of the parchment. Spread the filling evenly in the middle of the dough (about a 10 " circle of filling). <br />
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Fold the dough evely around the filling, leaving some filling showing in the middle.<br />
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Brush the dough with some water and sprinkle the dough with 2 Tbs. granulated sugar.<br />
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Place the gallette into the preheated oven and bake until the dough is golden on top and peek at the bottom carefully with a metal spatula to make sure it is nicely golden on the bottom also, about 45 minutes to 1 hour.<br />
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Let the gallette cool completely and serve with or without whipped cream.<br />
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Recipe, writing, photos by Karen Pickus 2013<br />
Courtesy Karen Pickus 2013Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-60855516658724848582013-03-10T18:33:00.000-04:002013-04-03T22:14:08.176-04:00Roasted spiced nuts<div class="separator" style="clear: both; text-align: center;">
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These nuts are a terrific nibble with drinks. I also love these as an accompaniment with some composed salads. Either way they are a taste treat!<br />
<br />
Here is my recipe<br />
<br />
4 cups walnut or pecan halves<br />
1 egg white<br />
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4 tsps. light brown sugar<br />
2 tsps. smoked paprika<br />
2 tsps. cumin<br />
2 tsps. dried thyme leaves<br />
1 tsp salt<br />
1 tsp chili powder<br />
1 tsp. ground black pepper<br />
1/8 tsp. cayenne<br />
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Preheat the oven to 350 degrees.<br />
Combine the egg white with the nuts by tossing the egg white onto the nuts until thoroughly combined with your hands.<br />
Combine the spices together in a small bowl and then toss with your hands until the nuts are coated evenly with the spices.<br />
Place on a sheet pan and roast for 6-8 minutes. Toss the nuts with a metal spatula. Continue roasting until the nuts are golden brown for a total of 12-15 minutes.<br />
The nuts will crisp up as they cool.<br />
<br />
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Recipe , photos and writing by Karen Pickus 2013<br />
Courtesy Karen Pickus, 2013Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-70273243258202393972013-02-27T16:00:00.002-05:002013-03-15T07:02:56.427-04:00Apple Crisp Crunch!<div class="separator" style="clear: both; text-align: center;">
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I made this crisp for a big birthday party this weekend, they preferred to have this over a cake.<br />
Then I made one for Sal and Blake who worked with me for our yearly kitchen clean out and reorganizing adventure at the studio. They all seemed happy with the results.<br />
This is delicious warm or at room temperature. Top it with whipped cream, sweetened with vanilla, or home made vanilla ice cream or try my maple whipped cream (recipe follows), together with the crisp, AWESOME!, you are in for a rare treat.<br />
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<br />
For the streusal topping<br />
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1 1/4 cup light brown sugar<br />
2 cups flour<br />
10 Tbs. cold butter<br />
1/4 tsp. salt<br />
2 tsp ground cinnamon<br />
1 tsp. ground cardamon<br />
<br />
For the filling<br />
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1 Tbs. softened butter for the 9x13 baking dish<br />
<br />
6 Granny Smith Apples<br />
6 Yellow Delicious Apples<br />
juice of 1/2 lemon<br />
1/2 cup sugar<br />
3-4 Tbs. flour<br />
1 tsp. cinnamon<br />
1/2 tsp. freshly ground nutmeg<br />
1 pinch salt<br />
<br />
Maple Whipped Cream<br />
<br />
1 cup heavy cream<br />
3 Tbs. Pure maple syrup<br />
<br />
Method<br />
<br />
In a food processor combine all ingredients for streusal topping.<br />
Pulse 5-6 times until ingredients are coarse and crumbly. Set aside until ready to use.<br />
<br />
Preheat the oven to 375 degrees. Butter a 9x13" baking dish with 1 Tbs. softened butter.<br />
<br />
To make the filling:<br />
<br />
Peel, core and cut each apple into 12 wedges.<br />
Place the cut apples into a large bowl and toss thoroughly with all of<br />
the remaining filling ingredients. Place the seasoned apples evenly into the prepared 9x13 glass baking dish.<br />
Pat the streusal topping on top of the apples.<br />
Put into the center of the preheated oven. Bake for 50 minutes to 1 hour, until the crust and topping are golden and the apples are tender when pierced with a small knife.<br />
<br />
Maple whipped cream<br />
<br />
Combine 3 Tbs. maple syrup and 1 cup heavy cream. Whip until soft peaks form.<br />
<br />
Serve with my maple whipped cream!<br />
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Recipe, writing and photos by Karen Pickus 2013<br />
Courtesy Karen Pickus 2013Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com1tag:blogger.com,1999:blog-1005466129348292957.post-91233947313511407902013-02-24T09:05:00.000-05:002013-02-24T09:06:11.518-05:00GMA with Robin, Marcus and the First Lady<br />
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Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-85223671993669998292013-02-20T13:34:00.001-05:002013-02-20T13:34:17.674-05:002/20/13 Robin Returns to GMAThe Cake Boss, Buddy Valastro, delivers a beautiful homecoming cake for Robin pictured here with the Cake Boss show crew and our crew for GMA on the table I set up for the celebration.<br />
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<br />Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-12372500320238084732013-02-15T19:05:00.000-05:002013-02-15T19:09:24.134-05:00This great photo of some of the FANTASTIC GMA Stagehands 2/15<div class="separator" style="clear: both; text-align: center;">
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What a handsome and fine group of fellas!</div>
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From left to right</div>
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Blake, Sal, Eddie, Chris and Gary</div>
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Photo by Karen Pickus 2/15/13</div>
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Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-17887588875833383582013-02-14T10:14:00.002-05:002013-02-14T10:15:05.699-05:00 Sarah, the awesome food segment producer and me, KP Behind the scenes for the Wedding Segment - Live on GMA! 2/14/2012<br />
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Photo by Sal 2/14/13Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-69582464483703762842013-02-13T12:53:00.001-05:002013-02-13T12:53:25.797-05:00Mamas Meatloaf<div class="separator" style="clear: both; text-align: center;">
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OK folks, most of us love meatloaf especially on a cold winters day.<br />
This is reminiscent of my mothers recipe. I have added the ketchup topping because I think it adds a nice finish. I like the rolled oat "breading" because it is a great surprise how well it works and it's not bread. I use fresh herbs, I prefer them but you can certainly use dried.<br />
This recipe is simple and quite good and I have yet to have a more delicious version if I do say so myself.<br />
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2 lbs. ground beef sirloin, or ground turkey<br />
1 cup of rolled oats or broken up whole wheat bread<br />
1 cup whole milk, skim milk or chicken broth<br />
2 Tsp. salt<br />
1 tsp. pepper<br />
2 eggs<br />
1/2 cup ketchup for mixture + 3/4 cup ketchup for topping<br />
2 Tbs. fresh thyme or 1 1/2 tsps. dried<br />
2 Tbs. fresh oregano chopped or 1 1/2 tsps. dried<br />
1/4 cup chopped parsley<br />
1 large onion chopped fine<br />
4 cloves garlic minced<br />
1 carrot shredded, optional<br />
2 Tbs. Worcestershire sauce<br />
2 Tbs. Dijon mustard<br />
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Preheat the oven to 350 degrees. In a large bowl combine all of the ingredients well with your hands.<br />
Make a spicy pancake to check the seasoning. I make a patty and quickly fry it in my tiny cast iron skillet to check the seasoning. Feel free to add more of any of the herbs and spices if you think at this time it is needed. Then I spray a 9x13 inch glass baking dish with olive oil cooking spray. I form the meat mixture into a nice loaf. Then spread the top of the loaf with 3/4 cup of the ketchup<br />
with a metal off set spatula.<br />
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Place into the preheated oven and bake for 1 to 1-1/4 hours until the internal temperature is 160 degrees F. Remove the meatloaf from the oven and let rest for 10 minutes, then serve. Makes great sandwiches the next day!<br />
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Recipe ,writing and photos by Karen Pickus 2013<br />
Courtesy Karen Pickus 2013<br />
<br />Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com1tag:blogger.com,1999:blog-1005466129348292957.post-16164846896572171782013-02-12T15:38:00.000-05:002013-02-12T17:52:16.183-05:00Nigella Lawson is our guest on GMA 2/12/2013<div class="separator" style="clear: both; text-align: center;">
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This is the table I set up for Nigella with the help of Sal (photo below) one of our illustrious stage hands</div>
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The stalwart driver Mo, picks me up for work every morning I am in the studio and today brought me home and I got this nice shot of him.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbSYKpU80gbc_0UB-jztvdazoyBbJS-JtIr_tynXDmuEELtbBdGNwBTz-FZrlvJE7LFRsI325k1kebbPwitwC6bqIzsoMO5RQzqS-1iy9sys4N8hL6xpVJrDj1Hh8sg_GHQvWO2wzBlg/s1600/IMG_0779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsbSYKpU80gbc_0UB-jztvdazoyBbJS-JtIr_tynXDmuEELtbBdGNwBTz-FZrlvJE7LFRsI325k1kebbPwitwC6bqIzsoMO5RQzqS-1iy9sys4N8hL6xpVJrDj1Hh8sg_GHQvWO2wzBlg/s320/IMG_0779.jpg" width="320" /></a></div>
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Photos and writing by Karen Pickus 2013<br />
Courtesy Karen Pickus 2013Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-2589606660330351962013-02-10T14:07:00.000-05:002013-02-10T14:07:04.086-05:00Quinoa with Vegetables for Lunch<div class="separator" style="clear: both; text-align: left;">
This is a crunchy lunch, satisfying and nutritious. The blue cheese is optional but a surprisingly nice counterpart, and juxtaposes nicely with the savory dressing and crisp vegetables.</div>
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Any fresh vegetables go nicely here and any rich pungent cheese is a plus.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinTua05-RvtfLdOVniOg4joyPCCePN4m-g2D7gtX9Rb_kz2DnYV992nSXieRDCrhlkOM-wEdJJSHG2NSrLAwHODqYFS4ikrXSSaZqdfm0PovjppsWYTcnLonGHMGM0JeRQszM6OD8Was/s1600/IMG_0681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinTua05-RvtfLdOVniOg4joyPCCePN4m-g2D7gtX9Rb_kz2DnYV992nSXieRDCrhlkOM-wEdJJSHG2NSrLAwHODqYFS4ikrXSSaZqdfm0PovjppsWYTcnLonGHMGM0JeRQszM6OD8Was/s320/IMG_0681.jpg" width="240" /></a></div>
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1/2 Cup quinoa<div>
1 cup water</div>
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1/4 cup green pepper 1/4 inch dice</div>
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1/4 cup red pepper 1/4 inch dice</div>
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1/4 cup yellow pepper 1/4 inch dice</div>
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1/4 cup orange pepper 1/4 inch dice</div>
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1/4 cup cucumber 1/4 inch dice</div>
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1/4 cup blanched green beans sliced 1/4 inch</div>
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1/4 cup blanched asparagus sliced 1/4 inch </div>
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1/2 cup celery 1/4 inch dice</div>
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1/2 cup carrots 1/4 inch dice</div>
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1/2 cup assorted radishes 1/4 inch dice</div>
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1/2 cup grape tomatoes 1/4 inch dice</div>
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for the dressing</div>
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1 lemon, juiced </div>
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1 Tbs. olive oil</div>
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1/4 tsp. sea salt</div>
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1/4 tsp. cumin</div>
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1/4 tsp. celery salt</div>
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1/4 tsp. smoked paprika</div>
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1/4 tsp. ground coriander</div>
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1 pinch cayenne</div>
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2-4 oz. blue cheese</div>
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Rinse the quinoa in a fine mesh strainer. In a 1 quart pot bring the water to a boil. Add the rinsed quinoa to the boiling water. Lower the heat to low, cover the pot and simmer the quinoa for 10 minutes until all the water is evaporated and the grains pop. Let the quinoa cool completely. Add all of the prepared vegetables to a large bowl. Stir in the cooled quinoa.</div>
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In a small bowl combine all of the dressing ingredients with a wire whisk.</div>
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Pour the dressing over the vegetables and quinoa. Stir until well coated.</div>
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Correct the seasoning if necessary. Top with the blue cheese. Serves 4</div>
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Recipe, writing, and photos by Karen Pickus 2013</div>
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Courtesy Karen Pickus 2013</div>
Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-38675409314500239842013-02-03T10:17:00.003-05:002013-02-10T20:04:28.058-05:00Tomato Soup with Basil, Parsley and Thyme aka Superbowl Soup<span style="font-family: Georgia, Times New Roman, serif;"><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I made this soup for my illustrious colleague at GMA upon meeting her new baby.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I thought it would be a good choice given her love for soups in general and with the hope that the whole family might enjoy it too. I love tomato soup alone with crusty bread or a companion to a grilled cheese or tuna sandwich.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyU5PNFnvESOs9zc7fJXcsNaz71bXjOPB5V0XEGmHN8tjJ0rJnQQc0OR1suGLV6TzNnR2UQvoecEcI_hvSP2AbrWFN-Ia5PmucUCP0HVdlJlN0Ufn3b8vAecOK3qzGnE84cC-Jau8kG3s/s1600/IMG_3069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyU5PNFnvESOs9zc7fJXcsNaz71bXjOPB5V0XEGmHN8tjJ0rJnQQc0OR1suGLV6TzNnR2UQvoecEcI_hvSP2AbrWFN-Ia5PmucUCP0HVdlJlN0Ufn3b8vAecOK3qzGnE84cC-Jau8kG3s/s400/IMG_3069.jpg" width="300" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 Tbs. olive oil</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 medium onion, sliced thin</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 cloves garlic sliced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4 sprigs thyme tied with butchers twine</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 bay leaf</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1celery stalk diced 1/4 inch</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PbzcpXHYpNMm9iJmzT0Z3qTan4Ekx-bsQY2FbXvpaLOJk9_wMiGfFmtRrTT6ogH_auTxBBGV0JuNs-rTFI-BD61fUrWdFQLaHpCbyazvoCwDGw5H8rfxQt4XcyVDBR_XP9ouWeSyfJc/s1600/IMG_0545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PbzcpXHYpNMm9iJmzT0Z3qTan4Ekx-bsQY2FbXvpaLOJk9_wMiGfFmtRrTT6ogH_auTxBBGV0JuNs-rTFI-BD61fUrWdFQLaHpCbyazvoCwDGw5H8rfxQt4XcyVDBR_XP9ouWeSyfJc/s320/IMG_0545.jpg" width="240" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1- 4 oz. can of tomato paste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2- 28- oz. can San Marzano tomatoes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 cups of chicken or vegetable broth</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tsp. salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/8 tsp. cayenne - optional</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 cup of fresh basil, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup chopped fresh parsley</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a Dutch oven or rondo over medium high heat saute the onion, garlic, thyme, bay leaf and celery, until the vegetables are softened, but no color forms. Add the tomato paste and tomatoes with their juice and break up a bit with a potato masher.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add the broth and season with the salt and cayenne if using.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Simmer the soup on low for 1 hour, stirring occasionally.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add the basil and parsley and stir. Remove the thyme and bay leaf then blend the soup with a stick blender, food processor or blender. Add 1 cup of water if necessary to thin the soup to desired consistency. Makes 2 quarts.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serves 6-8.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6YmRaW05K3w9A70u5TYZwAjvAhmR8SsNhS2faME57H7lp1Ld4wTLI3PHefrJEEOSwES4KUYARwdd1_4chcrv1vDl8BcOEqyA1eSU1M4EuQijS2DM__usmViGnwW5IYw6SNfCLbdT7Dw/s1600/IMG_0551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6YmRaW05K3w9A70u5TYZwAjvAhmR8SsNhS2faME57H7lp1Ld4wTLI3PHefrJEEOSwES4KUYARwdd1_4chcrv1vDl8BcOEqyA1eSU1M4EuQijS2DM__usmViGnwW5IYw6SNfCLbdT7Dw/s320/IMG_0551.jpg" width="240" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add the basil and parsley and stir. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Remove the thyme and bay leaf then blend the soup with a stick blender, food processor or blender. Add 1 cup of water if necessary to thin the soup to desired consistency. Makes 2 Quarts.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Recipe, writing and photos by Karen Pickus</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Courtesy Karen Pickus 2013</span></div>
Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-60528187934798880632013-01-24T16:52:00.002-05:002013-01-24T16:55:05.326-05:00Recent Photos 1/24Hi All,<br />
After a busy holiday schedule I decided I would post some recent photos. I will get back to recipe writing as soon as possible. In the mean time a bit of inspiration! xo KP<br />
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Potato Pancakes for Grandmama<br />
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Gorgeous orange flesh squash grown and cooked by my buddies Katty and Charles<br />
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Meringue cake<br />
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Turkey Sandwich on brioche with cranberry sauce and mayo</div>
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Karen's broccoli and spinach GREEN soup<br />
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Photos and writing by Karen Pickus 2013<br />
Courtesy Karen Pickus 2013Karenlovesgoodfood.comhttp://www.blogger.com/profile/04928173662011788382noreply@blogger.com0tag:blogger.com,1999:blog-1005466129348292957.post-17689952100326505532012-11-19T12:38:00.000-05:002013-02-10T20:05:43.304-05:00Thanksgiving Stuffing, Herb Style and or for the vegetarians at your table.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVVIqWIwPYEm5qN5jaWS2CEzsTGEApfbrAuv9luIOyyGOaIBp4_rB_dNUqYpRnVtVQSemJB_ubSJyZylLExjG9YIKCN9UlthoixBqmLxYB9RauwTc6BjSTDEHXNw5DNQnDPZAXwUYIRM/s1600/IMG_2596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVVIqWIwPYEm5qN5jaWS2CEzsTGEApfbrAuv9luIOyyGOaIBp4_rB_dNUqYpRnVtVQSemJB_ubSJyZylLExjG9YIKCN9UlthoixBqmLxYB9RauwTc6BjSTDEHXNw5DNQnDPZAXwUYIRM/s320/IMG_2596.JPG" width="320" /></span></a></div>
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Here is a sim<span class="Apple-style-span">p<span class="Apple-style-span" style="font-size: small;">le rich stuffing we use on Thanksgiving. I love the sim<span class="Apple-style-span">plicity of the savory herbs and buttery bread! You can make this ahead. Freeze in resealable bags and break it out the morning you are to stuff your turkey, 1 hour before. <span class="Apple-style-span" style="font-size: small;"> <span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">P<span class="Apple-style-span">lace the remainder in a casserole dish and bake.</span></span></span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWRTdend9ofVzNyxvjIqsU9qU9VvebJZdyvO9USHHLr-Pd_9JH1DgvYOm6wQNit_M7cqUuCXc-1F64xpESTGVtdLCw8FkBONxjJ3wqkRkd_8kuMb_yokCUiBQpHGYcp42zaxCux0J2Lc/s1600/IMG_2705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFWRTdend9ofVzNyxvjIqsU9qU9VvebJZdyvO9USHHLr-Pd_9JH1DgvYOm6wQNit_M7cqUuCXc-1F64xpESTGVtdLCw8FkBONxjJ3wqkRkd_8kuMb_yokCUiBQpHGYcp42zaxCux0J2Lc/s320/IMG_2705.JPG" width="320" /></span></a></div>
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2 loaves <span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;">Pullman white bread sliced or any favorite sliced white bread, dont remove crusts! cubed</span></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 and 1/2 sticks of butter</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0XfxbxyA5gPnxVdRuqdeCXofDRbxZTuF-aH7gB4GsjuaTT2NioTD41bRiXS0Zv0Jc6FncCjKHq41Zrg_yVtBd_a155nIfIBDGVw_VfC9Lcmlb5JRfLz2Kg_DaVhNOnBiCvrmycedB7o/s1600/IMG_2683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0XfxbxyA5gPnxVdRuqdeCXofDRbxZTuF-aH7gB4GsjuaTT2NioTD41bRiXS0Zv0Jc6FncCjKHq41Zrg_yVtBd_a155nIfIBDGVw_VfC9Lcmlb5JRfLz2Kg_DaVhNOnBiCvrmycedB7o/s320/IMG_2683.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 yellow onions cho<span class="Apple-style-span">pp<span class="Apple-style-span" style="font-size: small;">ed fine </span></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4 celery stalks, cho<span class="Apple-style-span">pp<span class="Apple-style-span" style="font-size: small;">ed fine</span></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup cho<span class="Apple-style-span">pped chives</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of <span class="Apple-style-span">parsley chopped fine</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup<span class="Apple-style-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small; white-space: normal;"> of fresh sage sliced thin</span></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 md 1/2 to 2 cu<span class="Apple-style-span">ps chicken stock or vegetable stock to make it vegetarian</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 ts<span class="Apple-style-span">ps. kosher salt</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 ts<span class="Apple-style-span">p. ground black pepper</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilcm47vZuCkr2TMcIvMvEQWpU2ruhXfqaQAOZ6ZCYRKfSp2D38Jqa5bw7h-xoY9ZPnt58rL8MlMqSfvzJfmSo-Yne3VTLn-zE86P6_k6ZMBehSn2gRz9iISEN9DH0JsOijzw9SrG6ucY/s1600/IMG_2712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilcm47vZuCkr2TMcIvMvEQWpU2ruhXfqaQAOZ6ZCYRKfSp2D38Jqa5bw7h-xoY9ZPnt58rL8MlMqSfvzJfmSo-Yne3VTLn-zE86P6_k6ZMBehSn2gRz9iISEN9DH0JsOijzw9SrG6ucY/s320/IMG_2712.JPG" width="320" /></span></a></div>
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Place the cubed bread in a large bowl or sou<span class="Apple-style-span">p p<span class="Apple-style-span" style="font-size: small;">ot, sometimes it is easier to mix in a large <span class="Apple-style-span">pot.</span></span></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In a large skillet sweat the onion and celery until the vegetables are softened but not browned about 20 minutes over low heat. When the vegetables are cooked turn off the heat and stir in the herbs then add to the cubed bread. Stir in the salt and <span class="Apple-style-span">p<span class="Apple-style-span" style="font-size: small;">e<span class="Apple-style-span">pp<span class="Apple-style-span" style="font-size: small;">er then stir in the stock.</span></span></span></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif; font-size: small;">Stuff the bird then add remainder to a buttered casserole dish. B<span class="Apple-style-span">ake in a 350 degree preheated oven covered with foil for about 25 minutes until the stuffing is heated through then uncover the stuffing the last 10 minutes to brown the top golden.<span class="Apple-style-span" style="font-size: small;"> </span></span></span></span></span></span><br />
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Reci<span class="Apple-style-span">pe photos and writing by Karen <span class="Apple-style-span" style="font-size: small;">Pickus 2012</span></span></span><br />
<span class="Apple-style-span"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, Times New Roman, serif;">Courtesy Karen <span class="Apple-style-span" style="font-size: small;">Pickus 2012<span class="Apple-style-span"> </span></span></span></span></span><br />
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