tag:blogger.com,1999:blog-7723018006555233962024-03-08T12:35:43.494-08:00Domestic Divas BlogJennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.comBlogger720125tag:blogger.com,1999:blog-772301800655523396.post-25681612657780178322017-01-29T12:15:00.001-08:002017-01-29T12:15:43.164-08:00Healthy Gluten Free Pumpkin Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Who doesn't love pumpkin? What about pumpkin bread?<br />
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You've probably had many versions over the years. I had a craving so the other week, I set out to develop a gluten free recipe that used more natural sweeteners like maple syrup and coconut sugar. The flour mixture includes both coconut and almond flours, studded with spices.<br />
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I added walnuts once and that was a nice touch, but they're not required. The bread is moist and delicious, makes your kitchen smell heavenly while it bakes, and it's filling and delicious.<br />
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I heartily recommend eating your slice with grassfed butter.<br />
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Don't skimp on the butter.<br />
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Lots of butter.<br />
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<b>Healthy Gluten Free Pumpkin Bread</b><br />
Makes one loaf<br />
Baking time: one hour<br />
Gluten Free; dairy free (contains eggs)<br />
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<b>Ingredients</b><br />
1 cup all purpose gluten free flour<br />
1/2 cup almond flour<br />
1/2 cup coconut flour<br />
1/4 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
3/4 teaspoon ground cinnamon<br />
1/4 teaspoon ground cloves<br />
1/4 teaspoon ground nutmeg<br />
1/2 teaspoon salt<br />
2 eggs<br />
1 cup pumpkin puree (organic canned is what I used)<br />
1/2 cup extra virgin olive oil<br />
1/2 cup maple syrup<br />
1/4 cup coconut sugar (plus more to sprinkle on top)<br />
1 teaspoon vanilla extract<br />
chopped walnuts (optional)<br />
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<b>Directions</b><br />
1. Preheat the oven to 350 degrees.<br />
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2. In a large mixing bowl, combine the GF flour, almond flour, coconut flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Stir to combine well & set aside.<br />
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3. Then in another mixing bowl, combine the eggs, pumpkin puree, olive oil, maple syrup, coconut sugar and vanilla extract. Whisk until smooth. Add the dry mixture to the wet mixture and stir to combine (don't over beat). Fold in the walnuts if desired.<br />
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4. Transfer the mixture to a greased bread loaf pan. Smooth to distribute evenly and sprinkle the top with coconut sugar. Back for about fifty minutes to one hour, or until a toothpick comes out clean. Serve warm with grassfed butter. Enjoy!Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-52602101942383302612017-01-04T09:22:00.000-08:002017-01-04T09:22:10.954-08:00Roasted Kombucha Squash & White Bean Soup<div class="separator" style="clear: both; text-align: center;">
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Right, so I got up early and got really inspired this AM.<br />
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I had leftover roasted Kombucha squash lurking in my fridge. I picked up the winter squash at the farmers market and let it live on my kitchen table for a few weeks. I finally sliced it up, doused it with extra virgin olive oil, fresh thyme, salt and pepper. I roasted it at 425 degrees in the oven for about 20 minutes until it was tender and served it with dinner.<br />
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One squash = a lot.<br />
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So I had plenty of leftovers.<br />
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That means soup time!<br />
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I learned how to make awesome pureed soups from Charlie Trotter's amazing cookbooks and continue to use a few of his tricks. The other key is my Vitamix, though a normal blender would work. I put this in my Vitamix—the meat from the roasted squash, one can of organic white beans (strained and rinsed), a finger of fresh ginger, two garlic cloves, dash of red pepper flakes, chicken broth and EVOO (this makes it creamy). I pureed it smooth then simmered over the stovetop.<br />
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I popped in a few cubes of frozen basil (optional).<br />
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The result ... insanely good soup.<br />
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Like how can this have no dairy?<br />
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And be so creamy?<br />
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Don't ever let your leftover squash languish again in the fridge purgatory.<br />
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Like all of my recipes, the specific ingredients can be subbed based on what you have on hand. Pumpkin would work instead of squash. Sweet potato would be amazing. Use your imagination.<br />
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<b>Roasted Kombucha Squash & White Bean Soup</b><br />
Serves 6 to 8 people<br />
Cooking time: 10 minutes (for real)<br />
<i>Gluten free; dairy free</i><br />
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<b>Ingredients</b><br />
1 1/2 cups roasted Kombucha squash meat<br />
1 can Cannellini beans, strained and rinsed<br />
4 cups vegetable or chicken broth<br />
2 garlic cloves (peeled)<br />
1 inch piece fresh ginger<br />
1/4 cup extra virgin olive oil<br />
dash of red pepper flakes (optional)<br />
salt and freshly ground pepper<br />
fresh or frozen basil (optional)<br />
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<b>Directions</b><br />
1. Place the squash, beans, broth, garlic, ginger, olive oil, and chili flakes into Vitamix or other blender. Puree until very smooth using highest setting.<br />
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2. Transfer the soup to the stovetop and simmer over low heat for about 5 to 10 minutes. Season to taste with salt and pepper. Garnish with basil if desired. Serve with drizzle of good olive oil. Enjoy!Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-15170011441733052272016-12-30T19:23:00.001-08:002016-12-30T19:23:32.411-08:00Chicken Soup for the Soul (or the Mild Cold)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Jen's Special Bone Broth Chicken Soup</td></tr>
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Divas, I'm back!<br />
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Sort of ...<br />
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I've had a whirlwind year with my two books publishing—<a href="https://www.amazon.com/Continuum-Trilogy-2-Book/dp/B01M3R2X94/ref=sr_1_1_ha?s=digital-text&ie=UTF8&qid=1483152513&sr=1-1&keywords=13th+continuum" target="_blank"><i>The 13th Continuum </i>& <i>Return of the Continuums</i></a>. I won my first book award (pinch me!). Did tons of readings and signings. Started teaching creative writing class for <a href="http://writingpad.com/online-intro-novel-writing-workshop/" target="_blank">The Writing Pad</a>. Needless to say, that's taken a lot of time and energy away from my cooking pursuits.<br />
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Slowly, but surely, I've been coming back to food. How can I stay away? I love it too much. I hope to start posting my recipes again, maybe once a month. I'll see how it all goes!<br />
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I made this chicken soup at the height of cold and flu season (doing lots of public events = lots of germs). I got requests for the recipe, so here you go! Keep in mind that you can throw in whatever veggies you happen to have on hand. You can also add beans (I love putting white beans in soups). You could add quinoa or rice. Really, it's whatever floats your boat.<br />
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For this iteration, I did use <a href="http://www.domesticdivasblog.com/2009/02/cooking-101-domestic-divas-crock-pot.html" target="_blank">my homemade chicken bone broth</a> that I make in the slow cooker overnight. First, I make <a href="http://www.domesticdivasblog.com/2014/03/slow-cooker-organic-whole-chicken-with.html" target="_blank">a whole chicken, one of my fave slow cooker recipes</a>. Then I save the meat we don't eat for soup and return the carcass to the slow cooker, cover it with filtered water and a tablespoon or two of raw apple cider vinegar and cook it on low overnight. The next day, I strain it and BOOM—amazing homemade bone broth. <a href="http://www.domesticdivasblog.com/2009/02/cooking-101-domestic-divas-crock-pot.html" target="_blank">My recipe has some fancier things you can throw in with the chicken bones, but it's fine with the extras</a>.<br />
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Okay, so the next day I have 1) chicken meat and 2) chicken bone broth. Now we make soup! Yes, you can use store bought broth BUT it won't taste nearly as good. I buy my chickens primarily from a vendor at my farmers market that specializes in grassfed/pastured meat. I'll buy three or four at a time and keep them in my freezer. Yes, they're more expensive. But you can actually taste the difference.<br />
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Of course, store bought will work. Trader Joe's sells organic whole chickens at a very reasonable price point. A whole chicken can stretch to two or more meals easily.<br />
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<b>Chicken Soup for the Soul (or Mild Cold)</b><br />
<i>Serves 4 to 8 people</i><br />
<i>Cooking time: about 25 minutes</i><br />
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<b>Ingredients</b><br />
2 cups chicken meat (cooked & pulled into pieces for soup)<br />
2 cups red potatoes, halved or quartered<br />
1 cup frozen peas<br />
3 cups raw spinach<br />
1 yellow onion, peeled and chopped<br />
3 garlic cloves, peeled and chopped<br />
4 carrots, peeled and chopped<br />
2 tablespoons extra virgin olive oil<br />
about 4 to 6 cups of chicken stock<br />
fresh herbs: thyme, rosemary & chopped Italian parsley<br />
salt and freshly ground pepper to taste<br />
optional garnish: ground turmeric<br />
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<b>Directions</b><br />
1) In a large heavy-bottomed stockpot, heat the olive oil over medium-high heat. Add the onions and carrots and saute until beginning to soften (about 5 minutes). Add the garlic and cook for one more minute. Add the potatoes and cover with the chicken stock (about 4 to 6 cups depending on how much broth you like in your soup). Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.<br />
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2) Add the frozen peas, spinach, chicken pieces and herbs and return to a boil. Reduce heat to low, recover, and cook for another 5 minutes or until the greens are tender. Season to taste with salt and pepper.<br />
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3) Serve with a dash of ground turmeric and chopped parsley. Enjoy!Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-82278111328610464082016-10-21T23:45:00.000-07:002016-10-21T23:47:09.773-07:00My Book "The 13th Continuum" On Sale & More Recipes Coming Soon!<div style="color: #333333; font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 16px; line-height: 24px;">
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Divas, it's been a while since I've posted—and with good reason!<br />
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I've been in the trenches, writing my Continuum Trilogy books. I'm thrilled to announce that I just won my first book award! I also just sent off the third book in the series to my publisher and plan to come back with new recipes SOON now that I actually have some time. This Sunday, I'm off to a cooking and writing workshop at Julia Child's old house in Provence (yes, you read that right!). I'll be cooking and eating and reporting back here with photos and fun stuff. New recipes are coming soon. Stay tuned!</div>
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In the meantime, to celebrate the release of <a data-mce-href="https://www.amazon.com/gp/product/B01C93XBZG/ref=pd_sim_351_1?ie=UTF8&pd_rd_i=B01C93XBZG&pd_rd_r=9MNR9KSG6TJ84ECRZ646&pd_rd_w=odFRl&pd_rd_wg=klfNC&psc=1&refRID=9MNR9KSG6TJ84ECRZ646" href="https://www.amazon.com/gp/product/B01C93XBZG/ref=pd_sim_351_1?ie=UTF8&pd_rd_i=B01C93XBZG&pd_rd_r=9MNR9KSG6TJ84ECRZ646&pd_rd_w=odFRl&pd_rd_wg=klfNC&psc=1&refRID=9MNR9KSG6TJ84ECRZ646"><em>Return of the Continuums </em>(Book 2)</a> on November 1st, the ebook for my award-winning novel <em><a data-mce-href="https://amzn.com/B0153Q235A" href="https://amzn.com/B0153Q235A">The 13th Continuum</a> </em>is on sale for only $1.99! The sale extends to everywhere ebooks are sold. The sale ends on 11/2/16.<br />
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<b>Links to the ebook sale for <em>The 13th Continuum</em> ebook (only $1.99):</b><br />
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<a data-mce-href="https://amzn.com/B0153Q235A" href="https://amzn.com/B0153Q235A">Amazon</a></div>
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<a data-mce-href="http://www.barnesandnoble.com/w/the-13th-continuum-jennifer-brody/1123141213?ean=9781681622569" href="http://www.barnesandnoble.com/w/the-13th-continuum-jennifer-brody/1123141213?ean=9781681622569">Barnes and Noble</a></div>
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<a data-mce-href="https://itunes.apple.com/us/book/the-13th-continuum/id1081910123?mt=11" href="https://itunes.apple.com/us/book/the-13th-continuum/id1081910123?mt=11">iTunes</a></div>
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<a data-mce-href="https://store.kobobooks.com/en-us/ebook/the-13th-continuum" href="https://store.kobobooks.com/en-us/ebook/the-13th-continuum">Kobo</a></div>
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Happy reading!</div>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-33180681284749770952016-04-28T15:24:00.001-07:002016-04-28T15:24:46.715-07:00My Debut Novel THE 13TH CONTINUUM -- In Stores Now!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Me & Challen Cates (actress, Big Time Rush) at THE 13TH CONTINUUM launch party!</td></tr>
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Divas,<br />
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I haven't written here in a little while with good reason...<br />
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My debut novel THE 13TH CONTINUUM published last week!<br />
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It's been a whirlwind experience but super rewarding. The book is the first in a three-book series and we are working on putting together the film version. <a href="http://www.publishersweekly.com/pw/by-topic/childrens/childrens-industry-news/article/70104-in-brief-april-28-2016.html?utm_source=Publishers+Weekly&utm_campaign=1a7ed9200e-UA-15906914-1&utm_medium=email&utm_term=0_0bb2959cbb-1a7ed9200e-305720813" target="_blank">Publisher's Weekly</a> featured photo and blurb on my launch party at Meltdown Comics last week. <a href="http://www.publishersweekly.com/pw/by-topic/childrens/childrens-industry-news/article/70104-in-brief-april-28-2016.html?utm_source=Publishers+Weekly&utm_campaign=1a7ed9200e-UA-15906914-1&utm_medium=email&utm_term=0_0bb2959cbb-1a7ed9200e-305720813" target="_blank">Check it out here</a>!<br />
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<b>ABOUT <a href="http://www.amazon.com/13th-Continuum-Trilogy-Book/dp/1681622548/ref=sr_1_1?ie=UTF8&qid=1453389843&sr=8-1&keywords=jennifer+brody" target="_blank">THE 13TH CONTINUUM</a>:</b><br />
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<span style="background-color: white; color: #333333; font-family: "arial" , sans-serif; font-size: 14px; line-height: 22.4px;">One thousand years after a cataclysmic event leaves humanity on the brink of extinction, the descendants of the chosen survivors take refuge in thirteen contingency shelters buried deep underground, at the bottom of the ocean, and in the far reaches of outer space. In the underwater 13th Continuum, sixteen-year-old Myra Jackson has heard rumors and whisperings all her life of a magical place called "The Surface” where people could breathe fresh air, feel the warmth of something called sunlight on their skin, and see things known as stars and trees and mountains. Myra has never dared to ask whether the stories are true, since the act of speaking such words aloud is an offense punishable by death. But after she discovers that the air supply aboard her underwater colony is running out, she realizes that her only hope for survival is to find this mysterious place. To get there, she must first recover the only guide to the Surface―the Beacon, an ancient device that also connects her to Captain Aero Wright, a dashing young soldier from one of the only remaining space colonies. With the fate of all humankind depending on them, Myra and Aero must escape the tyrannical forces that rule their colonies, journey through the black depths of the ocean and across the cold void of space, to find each other on the Surface that their ancestors once called home.</span></blockquote>
<b>BUY IT NOW:</b><br />
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<b><a href="http://www.amazon.com/13th-Continuum-Trilogy-Book/dp/1681622548/ref=sr_1_1?ie=UTF8&qid=1453389843&sr=8-1&keywords=jennifer+brody" target="_blank">AMAZON</a> </b><br />
<b><br /></b> <a href="http://www.barnesandnoble.com/w/the-13th-continuum-jennifer-brody/1123141213?ean=9781681622545" target="_blank"><b>BARNES & NOBLE</b></a><br />
<b><br /></b> <b><a href="http://www.indiebound.org/book/9781681622545" target="_blank">INDIEBOUND</a></b><br />
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I'm reading at Book'd tonight in the NOHO Arts District. Upcoming events include The Mysterious Galaxy Birthday Bash in San Diego, Barnes & Noble Teen Book Fest (appearances at stores in Studio City and Rancho Cucamonga), BEA, Hollins University & more. For more details visist:<br />
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<a href="http://www.jenniferbrody.com/">www.jenniferbrody.com</a><br />
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New recipes coming SOON.... (I swear)... ;-)Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-75510184135349143732016-02-01T12:09:00.001-08:002016-02-01T12:09:40.602-08:00Spinach, Bell Pepper & Potato Frittata with Feta Cheese<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Spinach, Bell Pepper & Potato Frittata with Feta Cheese</td></tr>
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So...I know it's been a little while since I've posted here. But I have a good reason—I've been busy working on my forthcoming trilogy. The first book—<i>The 13th Continuum</i>—publishes on April 19, 2016. Lots of awesome marketing stuff in the pipeline. So many exciting things are happening!<br />
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But I thought I would take a short break from writing fiction to post a quick recipe. It's no secret that I love making frittatas. They're simple to whip up for breakfast, keep in the fridge, and also great for lunch or snacking. I load mine up with fresh vegetables from my local farmers market. I use farm fresh eggs (yes, I believe you can taste the difference). Finally, I crumble Tunisian feta cheese on top. Maybe a little big of parmesan if I'm feeling extra fancy.<br />
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I also go light on the eggs, heavy on the veggies! This frittata combines red potatoes, spinach, and yellow bell pepper. But any mix of vegetables should work fine. As a rule, I always put greens in...well...everything. Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Spinach, Bell Pepper & Potato Frittata with Feta Cheese</td></tr>
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<b>Spinach, Bell Pepper & Potato Frittata with Feta Cheese</b><br />
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Serves 4-6 people</div>
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Cooking time: about 20 minutes</div>
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Vegetarian; Gluten Free</div>
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<b>Ingredients</b></div>
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4 eggs, whisked until smooth</div>
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3 cups fresh spinach</div>
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1 yellow, orange or red bell pepper, seeded and chopped</div>
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3 small red potatoes, poked with holes and cooked in the microwave for 3 minutes until tender</div>
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3 leaves fresh basil, chopped (optional)</div>
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2 tablespoons extra virgin olive oil, plus more for drizzling</div>
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1/4 cup feta cheese, crumbled</div>
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salt and freshly ground pepper</div>
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<b>Directions</b></div>
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1. Preheat the broiler.</div>
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2. In a frying pan, heat the olive oil over medium heat. Add the bell pepper and saute for a few minutes, until beginning to soften. Add the spinach and saute until wilted. Season to taste with salt and pepper. Spray the bottom of the skillet with nonstick spray if needed. </div>
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3. After cooking the potatoes in the microwave, chop them and add them to the vegetable mixture. Pour the whisked eggs evenly over the top. Crumble the feta cheese over it and sprinkle with basil. Season with salt and pepper and a quick drizzle of olive oil.</div>
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4. Continue cooking stove top until the frittata begins to set. Finish the frittata under the broiler until the top is beginning to brown. Enjoy!</div>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-62442671083022509632015-11-23T11:25:00.000-08:002015-11-23T11:25:29.275-08:00Domestic Divas Holiday Giveaway: Win A Hammer Stahl 4 Quart Saute Pot ($229 Value)!<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Hammer Stahl Saute Pot</td></tr>
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<span style="font-family: times, 'times new roman', serif;"><br /></span>
<span style="font-family: times, 'times new roman', serif;">Domestic Divas wishes you a happy holiday...with a great giveaway!</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">This cooking blog features healthy farm-to-table recipes, and the most important tool in your kitchen is a great set of cookware. </span><span style="font-family: "times" , "times new roman" , serif;">That brings me to </span><a href="http://www.hammerstahl.com/" style="font-family: Times, 'Times New Roman', serif;">Hammer Stahl</a><span style="font-family: "times" , "times new roman" , serif;">. </span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">Designed for flavorful, low-fat cooking, their cookware is top-notch, made with stainless steels and titanium surfaces that disperse the heat safely and evenly. Their products are manufactured in the U.S. at a facility in Clarksville, Tennessee. </span></span><span style="font-family: times, 'times new roman', serif;">For the first time at retail Hammer Stahl is introducing its new 4-quart deep sauté pot. Here's a little more about it:</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">The</span><span style="font-family: "times" , "times new roman" , serif;"> interior layer of steel of the pan has been changed</span>,<span style="font-family: "times" , "times new roman" , serif;"> so that the cooking surface is the least reactive to salts and acids. This stainless steel is significantly more resistant to corrosion and reduces the reaction between food and the cooking surface to ensure that meals have exceptional flavor.</span></span></blockquote>
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<span style="font-family: "times" , "times new roman" , serif;">A great </span><span style="font-family: "times" , "times new roman" , serif;">sauté</span><span style="font-family: "times" , "times new roman" , serif;"> pot should be your best friend in the kitchen. You can use it to cook almost anything, from a great vegetable </span><span style="font-family: "times" , "times new roman" , serif;">sauté</span><span style="font-family: "times" , "times new roman" , serif;"> to fish and meat, and this one is top of the line.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><b><u>THE GIVEAWAY</u>: </b></span><br />
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<span style="font-family: times, 'times new roman', serif;">I'm giving one of these amazing </span><span style="font-family: "times" , "times new roman" , serif;">sauté pots and cover (a $229 dollar value) to one lucky reader! </span><span style="font-family: "times" , "times new roman" , serif;">Also so everyone can benefit, <a href="http://www.hammerstahl.com/316Ti" target="_blank">Hammer Stahl</a> is offering its new</span><span style="font-family: "times" , "times new roman" , serif;"> 4-quart deep pan with cover at the special price of $99.00 (regularly $229) only through December 31, 2015.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span>
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">To check out this special promotion and locate a retailer, visit </span><a href="http://www.hammerstahl.com/316Ti" style="font-family: Times, 'Times New Roman', serif;"><span class="s1">www.hammerstahl.com/316Ti</span></a><span style="font-family: "times" , "times new roman" , serif;">.</span></span><br />
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<b style="color: #222222; font-family: times, 'times new roman', serif; line-height: 14.9333px;"><u>HOW TO ENTER</u>: </b></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">Leave a SEPARATE comment on this post per entry</span></li>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">Tell me your favorite holiday dish that you cook on the stovetop</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">Make sure I have a way to contact you if you are the winner by either 1) following me on Twitter @JenniferBrody; or 2) sending your contact info to domesticdivasblog [at] gmail [dot] com</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MKvAP6Kksj5obcnTuOnQkO9UlHLic3eFqV2_i-4pTigqvqoJuy_GBzP8hSJpNwi1gksBRfpAcqhVde-T6nylil1MqEyhV0yIgq1hlMqTvwvE76Toi-3T0_LyIbt1Fkd22jEF1J9LDJ7C/s1600/IMG_8137.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_MKvAP6Kksj5obcnTuOnQkO9UlHLic3eFqV2_i-4pTigqvqoJuy_GBzP8hSJpNwi1gksBRfpAcqhVde-T6nylil1MqEyhV0yIgq1hlMqTvwvE76Toi-3T0_LyIbt1Fkd22jEF1J9LDJ7C/s200/IMG_8137.JPG" width="200" /></a>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">You can enter as many times as you want. More entries = more chances to win!</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">The winner's name will be chosen in a random drawing</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">Hammer Stahl will ship this giveaway within the USA </span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">This giveaway will close on Friday, December 4th at noon PST</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "times" , "times new roman" , serif;">The sooner you start entering, the sooner you can start cooking!</span></li>
</ul>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com68tag:blogger.com,1999:blog-772301800655523396.post-20456859833314208132015-11-06T11:10:00.001-08:002015-11-06T11:10:47.517-08:00Baked Vegetable Penne (Gluten Free)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JrlnVBngsdrnjIPi71gJYRU9xXk9SAz751pxkcAE7W2IW-fW6rfqraKAbaRuMMjKXnF00f4CmLyqs_qM8JouZ0cx466xT-q9DhLpYGYziF353qZz2PAjD_nT7PzBrNcpcZ_mHPndjuLl/s1600/IMG_8132.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JrlnVBngsdrnjIPi71gJYRU9xXk9SAz751pxkcAE7W2IW-fW6rfqraKAbaRuMMjKXnF00f4CmLyqs_qM8JouZ0cx466xT-q9DhLpYGYziF353qZz2PAjD_nT7PzBrNcpcZ_mHPndjuLl/s400/IMG_8132.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Domestic Divas Blog "Baked Vegetable Penne"</td></tr>
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I realize it's been a little while since I posted here, but I've had so much going on lately!</div>
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My debut novel <i><a href="http://www.amazon.com/13th-Continuum-Trilogy/dp/1681622556/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1441312662&sr=8-1">The 13th Continuum</a> </i>publishes on April 19, 2016. How cool is that? That and everything that goes along with it has been taking up a ton of my time. BUT...I've been getting back to the farmers market lately and cooking up some fun dishes, so I thought I'd share a recent one. </div>
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I'll warn you—this is comfort food.</div>
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Yup. No doubt about it.</div>
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It's a classic Baked Penne with vegetables and gluten-free pasta. I used a brown rice based penne, but almost any sort of pasta would work here. I filled in the layers with fresh ricotta and summer heirloom squash, purple bell peppers, and spinach, but almost any sort of veggie combo would work. It's topped with organic mozzarella cheese for lots of yum factor. </div>
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Any questions?</div>
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This dish can be made a day ahead and then baked when the time comes. It also keeps great leftover (it may even be better a day later). Enjoy!</div>
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<tr><td class="tr-caption" style="text-align: center;">Domestic Divas Blog "Baked Vegetable Penne"</td></tr>
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<b>Baked Vegetable Penne (Gluten Free)</b></div>
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<i>Baking time: 40 minutes</i></div>
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<i>Serves 6 to 8 people</i></div>
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<i>Gluten free; vegetarian</i></div>
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<b>Ingredients</b></div>
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1 pound gluten free penne (or other pasta)</div>
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2 cups shredded mozzarella cheese</div>
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1 1/2 cups fresh ricotta cheese</div>
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1 egg</div>
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pinch of nutmeg</div>
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2 cups zucchini, sliced</div>
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4 cups fresh baby spinach</div>
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2 red bell peppers, seeded and chopped</div>
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3 cloves of garlic, peeled and chopped</div>
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2 tablespoons extra virgin olive oil</div>
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1/4 cup chopped fresh basil (optional)</div>
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24-ounce jar of tomato sauce</div>
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salt and freshly ground pepper to taste</div>
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<b>Directions</b></div>
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1. Preheat the oven to 375 degrees. </div>
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2. Heat the olive oil over medium, then add garlic and saute for 30 seconds. Add the zucchini and bell peppers and saute until becoming tender (about 5 minutes). Add the spinach and stir, letting it cook down. Fold in the fresh basil if desired. Season the vegetable mixture with salt and pepper to taste.</div>
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3. Meanwhile, cook the pasta in a pot of salted water until al dente (about 7 minutes). Drain and return to the pot. Toss the pasta with the jar of tomato sauce. </div>
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4. To make the ricotta mixture, beat the egg in a mixing bowl. Add the ricotta and 1 cup of the mozzarella and stir together until smooth. </div>
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5. Spray a baking pan (8x12 in.) with nonstick cooking spray (or any oil will work). Spoon half of the pasta and sauce mixture into the bottom. Spread the vegetables on top of the pasta, and then spoon the ricotta mixture over the vegetables in an even layer. Top with the rest of the pasta and sauce, and then finish by sprinkling the remaining mozzarella cheese over the top. </div>
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6. Bake in the oven for about 40 minutes, or until the it's heated and the cheese is melted and starting to brown. Let rest for 10 minutes before serving. Enjoy!</div>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-78530958791946065452015-09-04T12:49:00.000-07:002015-09-04T13:05:27.951-07:00The 13th Continuum Cover Reveal & Available on Amazon for Preorder!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUjsEtG6z2WO_PCOjP8h5h6yM1PTVdfsKH3dK3eOS5MGRh_UAPPt-e1c5sFoCi6y3kUpxyDmNga4OXLQ2ZVMN5jWdgt4hGkqHz1p7DA0vyuQbXGbZPrs5l-YGZ3FmqHktrNDCC2WqVWXn/s1600/file-page1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUjsEtG6z2WO_PCOjP8h5h6yM1PTVdfsKH3dK3eOS5MGRh_UAPPt-e1c5sFoCi6y3kUpxyDmNga4OXLQ2ZVMN5jWdgt4hGkqHz1p7DA0vyuQbXGbZPrs5l-YGZ3FmqHktrNDCC2WqVWXn/s400/file-page1.jpg" width="257" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Publication Date: April 19, 2016 (Turner Publishing)</td></tr>
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I'm excited to reveal the book cover for my debut novel—<i>The 13th Continuum. </i>It's still early days, but the book is up on <a href="http://tinyurl.com/n9geop2" target="_blank">Amazon</a> and available for preorders. The publication date is April 19, 2016. </div>
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<strong style="background-color: white; border: 0px; color: #333333; font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 15.8666658401489px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://tinyurl.com/n9geop2" style="border: 0px; color: #333333; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" target="_blank">THE 13TH CONTINUUM on Amazon (paperback available for preorder)</a></strong><br />
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How <i>freaking</i> cool is that? </div>
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I'm still pinching myself.</div>
<blockquote class="tr_bq">
About the Book (from <a href="http://tinyurl.com/n9geop2" target="_blank">Amazon</a>): </blockquote>
<blockquote class="tr_bq">
One thousand years after a cataclysmic event leaves humanity on the brink of extinction, the survivors take refuge in continuums designed to sustain the human race until repopulation of Earth becomes possible. Against this backdrop, a group of young friends in the underwater Thirteenth Continuum dream about life outside their totalitarian existence, an idea that has been outlawed for centuries. When a shocking discovery turns the dream into a reality, they must decide if they will risk their own extinction to experience something no one has for generations—the Surface.</blockquote>
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You've probably noticed that I haven't been blogging here as much. The truth is that I've been enmeshed in finishing the second book in my series and beginning the third book (my deal is for three books). So many great things are happening! I'll have more announcements soon. </div>
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In one short week, I leave for Tuscany, where I'll be working in residence at <a href="http://www.thelemontreehouse.org/" target="_blank">the Lemon Tree House</a>. So thrilled they accepted me. Looking forward to an inspiring and joyous trip, filled with writing and travel. You can visit my official author website for more information and updates:</div>
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<b><a href="http://jenniferdawnbrody.com/" target="_blank">Jennifer Brody's Author Website</a></b></div>
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I'm also working to build up my social media following and appreciate any support. You can friend me on Facebook, like my Facebook Writing page, follow me on Twitter, Instagram, or Goodreads, where I just set up my official author page. Thanks again for your support!</div>
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<b><u><br /></u></b></div>
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Facebook Writing Page: <a href="https://www.facebook.com/jenniferbrodywriter">https://www.facebook.com/jenniferbrodywriter</a></div>
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Twitter: <a href="https://twitter.com/JenniferBrody" target="_blank">@JenniferBrody</a></div>
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Instagram: <a href="https://instagram.com/jendawnbrody/">https://instagram.com/jendawnbrody/</a></div>
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Goodreads: <a href="https://www.goodreads.com/author/show/14248804.Jennifer_Brody">https://www.goodreads.com/author/show/14248804.Jennifer_Brody</a></div>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-62556447088349504142015-07-24T13:56:00.002-07:002015-07-24T13:56:50.836-07:00My Chickpea Quinoa Veggie Burgers Featured on Chow.com!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjurigrlbSTvEeUFA3kDP2i6f8-QdkmioQPfYfb-7mI_dnJoSZAsjoy-4HfL8tPJJ6hKQImKdEE1TFn0K-D0-DQfZ_W0DAjaAAWHdKf_bKe2tkeyA9FeFv_8TWb4QgMa5nZvUmggPy7cZcs/s1600/Falafel-Burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjurigrlbSTvEeUFA3kDP2i6f8-QdkmioQPfYfb-7mI_dnJoSZAsjoy-4HfL8tPJJ6hKQImKdEE1TFn0K-D0-DQfZ_W0DAjaAAWHdKf_bKe2tkeyA9FeFv_8TWb4QgMa5nZvUmggPy7cZcs/s400/Falafel-Burgers.jpg" width="400" /></a></div>
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Happy Friday, Divas!<br />
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I had to share that my <a href="http://www.domesticdivasblog.com/2012/04/chickpea-quinoa-veggie-burgers.html" target="_blank">Chickpea Quinoa Veggie Burger</a> recipe was featured on <a href="http://www.chow.com/food-news/168713/veggie-burgers-so-good-you-ll-forget-they-re-not-meat/" target="_blank">Chow</a>! I simply adore this recipe and make them all the time. I originally wrote this recipe because I'd grown frustrated with bland grocery store offerings and also wanted to make a Gluten Free veggie option. This recipe has also been published by Meatless Monday and other publications.<br />
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<b><a href="http://www.chow.com/food-news/168713/veggie-burgers-so-good-you-ll-forget-they-re-not-meat/" target="_blank">Click here to see the article!</a></b>Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-73674292098806136862015-06-01T15:03:00.001-07:002015-06-01T15:03:43.568-07:00BIG NEWS... Announcing My Publishing Deal!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnY0ffjkWzfONzoEdeZ0MJ9YICeqEef7d8XwQwb2lYekKjT-rOS5QOMvSY1-sf6eVEBSzpMQ6jkt72p9mZWKYa7aWdRQWHXNh1nC5g1DnsnEUiHItqPv2MI6HLzjSh30ab34q2H6ntS8y/s1600/book+deal.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNnY0ffjkWzfONzoEdeZ0MJ9YICeqEef7d8XwQwb2lYekKjT-rOS5QOMvSY1-sf6eVEBSzpMQ6jkt72p9mZWKYa7aWdRQWHXNh1nC5g1DnsnEUiHItqPv2MI6HLzjSh30ab34q2H6ntS8y/s320/book+deal.jpeg" width="320" /></a></div>
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So... I realize that it's been a while since I've posted here. But I swear, I have a good reason!<br />
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Ready for it??<br />
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I just signed a 3 book publishing deal with Turner Publishing. Yes... 3 books!<br />
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Woo-hoo!!!!<br />
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The first book—THE 13TH CONTINUUM—will be published in Spring 2016. I'm busy working on the rest of the series, so I may post recipes less frequently. I also have a great team of film producers on board and we're working on our pitch for the movies. I should have more exciting announcements coming soon... but in the meantime you can check out my author website (<a href="http://jenniferdawnbrody.com/" target="_blank">click here!</a>).<br />
<br />
<u>The Announcement from<i> Publisher's Weekly</i></u><i>:</i><br />
<blockquote class="tr_bq">
<span style="background-color: white; font-family: Georgia, 'Bitstream Charter', serif; font-size: 14px; line-height: 15.8666658401489px;">Screenwriter Jennifer Brody’s post-dystopian trilogy, THE THIRTEENTH CONTINUUM, where, as life on Earth ended, humans built thirteen pods to fill with hand-chosen survivors and dispersed them into space, inside mountains and into the deep ocean; when a young woman in the ocean colony learns that they have only eight months of oxygen left, she begins searching for an ancient and forbidden device from Before Doom that’s supposed to lead them back to the Surface, to Stephanie Beard at Turner Publishing, by Deborah Schneider of Gelfman Schneider/ICM (NA).</span></blockquote>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-959918181747260122015-04-29T12:33:00.002-07:002015-04-29T12:33:51.006-07:00Gluten-Free Blueberry Oatmeal with Flax Seeds & Almonds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRd8lieoY1l0fM4MM1FYsbdSi0nLtplcbeLKfCPxjuGmycx_of8R_ROb8x4RX8xdqoLLERNVKl6YBwzoNi6nkUm33FBpV6j8pLqWWwswkvRiFWVI3JmH75v1Yka2o-G5xvRffWvdJSKLLF/s1600/IMG_8123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRd8lieoY1l0fM4MM1FYsbdSi0nLtplcbeLKfCPxjuGmycx_of8R_ROb8x4RX8xdqoLLERNVKl6YBwzoNi6nkUm33FBpV6j8pLqWWwswkvRiFWVI3JmH75v1Yka2o-G5xvRffWvdJSKLLF/s1600/IMG_8123.JPG" height="266" width="400" /></a></div>
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So... I'm always trying to bump up my eating routine. Vary it a little, streamline it, try some new stuff. I know oatmeal doesn't seem very exciting...</div>
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But this oatmeal is something different!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9CIxbP7KGfTjnCnkCbM24m7k69yKiJq2VvEOw4qu4RuT2NgX4inQSzlzcCy5nPvzmH-AFtE9FITg92qwnFHAiORgMcvbIy_jVYcrYcvniF5cuFYIfz3I1plY8eA0w27RiPCwFCHFSck_/s1600/IMG_8125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho9CIxbP7KGfTjnCnkCbM24m7k69yKiJq2VvEOw4qu4RuT2NgX4inQSzlzcCy5nPvzmH-AFtE9FITg92qwnFHAiORgMcvbIy_jVYcrYcvniF5cuFYIfz3I1plY8eA0w27RiPCwFCHFSck_/s1600/IMG_8125.JPG" height="266" width="400" /></a></div>
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Seriously. It's so yummy & decadent, you won't even notice that it packs a healthy punch. It's made with Gluten Free oats from Trader Joe's. Fancied up with fresh blueberries, a touch of maple syrup and a little Stevia, almonds and toasted flax seeds, and cinnamon. </div>
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So what do you think? Sound like a good breakfast treat to you?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQVs26hq2EdaVIf4MX-RM1nyHPpXQ0tyHdegMDGN2y1Jv7Hi-ckL_4rRyzo0hKNTQY8D5QQ_jcxdwFvkG8szE_TA1k38pA2e85qmXBpa8jqxPZAr0G7Ua-28YTEu1987uy_LzcfWDaeJG/s1600/IMG_8122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRQVs26hq2EdaVIf4MX-RM1nyHPpXQ0tyHdegMDGN2y1Jv7Hi-ckL_4rRyzo0hKNTQY8D5QQ_jcxdwFvkG8szE_TA1k38pA2e85qmXBpa8jqxPZAr0G7Ua-28YTEu1987uy_LzcfWDaeJG/s1600/IMG_8122.JPG" height="266" width="400" /></a></div>
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<b>Gluten-Free Blueberry Oatmeal with Flax Seeds & Almonds</b></div>
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Serves 1 person</div>
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Vegan; gluten-free</div>
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Cooking time: about 10 minutes</div>
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<b>Ingredients</b></div>
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1 cup water</div>
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pinch of salt</div>
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1/2 cup gluten free oatmeal</div>
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1/4 cup fresh blueberries (or frozen would work)</div>
<div>
1 teaspoon maple syrup</div>
<div>
1 tablespoon almonds</div>
<div>
1 tablespoon toasted flax seeds</div>
<div>
dash of cinnamon</div>
<div>
Stevia to taste, if extra sweetness desired</div>
<div>
unsweetened almond milk for serving</div>
<div>
<br /></div>
<div>
<b>Directions</b></div>
<div>
1. Bring the water and salt to a boil. Reduce the heat and add the oatmeal, stirring occasionally to prevent clumping cooking for about 10 minutes, or until desired consistency. </div>
<div>
<br /></div>
<div>
2. When the oatmeal is almost finished cooking, add the blueberries, maple syrup, and cinnamon and stir to combine. Add a little Stevia is more sweetness is desired.</div>
<div>
<br /></div>
<div>
3. Spoon the oatmeal into a bowl and top with the flax seeds and almonds. Serve with a little unsweetened almond milk. Enjoy!</div>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-33031738788124375132015-03-01T12:33:00.001-08:002015-03-01T14:39:09.154-08:00Blackberry Almond Muffins (Gluten-Free & Dairy-Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTocNc0SkDVgG1FHsQ6CvjXwiK3UjrRro8PDzkJs3XAupHDNfYWd5YDHxKbPLsIUPt5CswSus98x2_xCFIjE14oRyqFgcI7DBKvAkhhlykuy6oBD9zJtwPKIjQSRUeoesqY6XFiVasKwB/s1600/IMG_8103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTocNc0SkDVgG1FHsQ6CvjXwiK3UjrRro8PDzkJs3XAupHDNfYWd5YDHxKbPLsIUPt5CswSus98x2_xCFIjE14oRyqFgcI7DBKvAkhhlykuy6oBD9zJtwPKIjQSRUeoesqY6XFiVasKwB/s1600/IMG_8103.JPG" height="266" width="400" /></a></div>
<br />
I'm a muffin baking machine these days!<br />
<br />
This came about for a few reasons. For one thing, they're delicious. For another thing, I realized that I needed to up my fiber intake, yet I wasn't thrilled with the gluten-free products available at the store.<br />
<br />
I've never been much of a baker in the past. It's always stressed me out a bit. But as I've been experimenting and trying out different ingredients, I've gained confidence.<br />
<br />
Better yet, I reap the rewards of freshly baked muffins. One batch lasts for several days at least. I wake up, mix them together, and throw them in the oven. Bang out a quick yoga practice while they bake, and then feast on the deliciousness.<br />
<br />
Along with my muffin smothered with <a href="http://kerrygoldusa.com/products/butter/" target="_blank">Kerrygold</a> pastured butter, I eat smoked salmon and greens sautéed with olive oil, Celtic sea salt, and turmeric. This is my breakfast almost every single morning. I love it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJZe12MA5IN4gnJLrzl9IJnOywvEq4qtfNTvzliuhrHyA2rcXnJGqZPzkq4o8XI8bOcE0Mi41oUI6aNcAf48718Mt01o7mQ9CbcJ65B7yysHcE_-PoZAJNDkx-fna_2FCMvgVSU7MMskj/s1600/IMG_8097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJZe12MA5IN4gnJLrzl9IJnOywvEq4qtfNTvzliuhrHyA2rcXnJGqZPzkq4o8XI8bOcE0Mi41oUI6aNcAf48718Mt01o7mQ9CbcJ65B7yysHcE_-PoZAJNDkx-fna_2FCMvgVSU7MMskj/s1600/IMG_8097.JPG" height="266" width="400" /></a></div>
<i><br /></i>
<i>Here are some geeky baking details:</i><br />
<br />
For you gluten-free folks out there, my preferred all purpose flour blend comes from <a href="http://www.pamelasproducts.com/products/baking-mixes/artisan-flour-blend/" target="_blank">Pamela's</a>. I always keep it stocked in my pantry. My other new obsession is this line of sprouted whole grain flours from <a href="http://www.organicsproutedflour.net/" target="_blank">To Your Health Sprouted Flour Co</a>. Whole Foods started carrying them. The benefit of sprouted grain flours revolves around their digestibility and increased nutritional content.<br />
<br />
I rotate my flour blend, using 1 cup of Pamela's and then one cup of a sprouted grain flour, choosing among sprouted corn flour, sprouted millet flour, and sprouted brown rice flour. This keeps variation in my diet and makes it more fun. I also rotate my muffin ingredients, choosing among different types of fruit (apples, raspberries, blackberries, blueberries, etc.) and nuts and seeds (almonds, walnuts, help seeds, flax seeds, etc.). You can't go wrong—all the combinations are great!<br />
<br />
Feel free to play around and try different ones!<br />
<br />
Enjoy!<br />
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<br />
<b>Blackberry Almond Muffins (Gluten-Free & Dairy-Free)</b><br />
Makes about 8 small muffins<br />
Baking time: 25 minutes<br />
Gluten-free; dairy-free<br />
<br />
<b>Ingredients</b><br />
<div>
1 cup gluten-free all purpose flour (such as <a href="http://www.pamelasproducts.com/products/baking-mixes/artisan-flour-blend/" target="_blank">Pamela's</a> brand)<br />
1 cup sprouted brown rice flour or other whole grain flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
4 teaspoons baking powder<br />
1 teaspoon vanilla<br />
1 tablespoon apple cider vinegar<br />
1/4 cup maple syrup<br />
1 egg<br />
1 cup unsweetened almond milk<br />
1/4 cup olive oil or coconut oil (melted)<br />
1 cup fresh blackberries<br />
1/2 cup raw slivered almonds<br />
raw turbinado sugar for sprinkling on top (optional)<br />
<br />
<span style="font-weight: bold;">Directions</span><br />
1. Preheat the oven to 425 degrees.<br />
<br />
2. Mix the dry ingredients together in a bowl (flour, salt, cinnamon, baking powder). In a separate bowl, mix together the wet ingredients (egg, maple syrup, olive oil, almond milk, vanilla, apple cider vinegar). Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the blackberries and almonds.<br />
<br />
3. Grease a muffin tin. Pour the mix into the muffin slots and sprinkle a little sugar on top, if desired. Bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!</div>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-49725186622390321652015-02-16T14:38:00.003-08:002015-02-16T14:38:59.977-08:00Pan-Seared Jumbo Scallops with Sweet Potato Mash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnUQzAmhaex7BSvS-EjdW6TnjDE6lCK1-qJhxAIKnMvdBnAMqttGwaC1bGKpcZyoC2Wy1XomOvCj3NK4wudg_DcmKV6Gl3E9PTJnUrDQBRTFzRSSzX5_jrX3sf4sL5fx_IkJLmfEs7XPKp/s1600/IMG_7951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnUQzAmhaex7BSvS-EjdW6TnjDE6lCK1-qJhxAIKnMvdBnAMqttGwaC1bGKpcZyoC2Wy1XomOvCj3NK4wudg_DcmKV6Gl3E9PTJnUrDQBRTFzRSSzX5_jrX3sf4sL5fx_IkJLmfEs7XPKp/s1600/IMG_7951.JPG" height="266" width="400" /></a></div>
<br />
Do you know how easy it is to cook scallops?<br />
<br />
Simply dusting them with salt and pepper and searing them up in a pan produces a fantastic result. They cook fast. Maybe a little butter to jazz them up. Some lemon.<br />
<br />
That's all you need.<br />
<br />
Why mess with something so good in the first place?<br />
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<br />
For this recipe, I did just that. They're served over a simple sweet potato mash. To make it, I back sweet potatoes in the oven. Then I allow them to cool and peel off the skins. Add butter, salt and a dash of cinnamon. Mash them with a fork. They're so tasty!<br />
<br />
The sweet potato mash gives this dish a nice seasonal flare, don't you think?<br />
<br />
Without further ado... here's the recipe. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5ORow7DHpjDTwvQmC9Wffk6b1vQYA1fXCdwR8ngyMTQHmsOnmR9jW1TqTe40uGwttQS92X4McM8QvAuSbAq4a1WDkcMmx0617FPLb2QnlR1_-yI4UmxkWuvftPQ87XteVtNGQIcHRAfO/s1600/IMG_7950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5ORow7DHpjDTwvQmC9Wffk6b1vQYA1fXCdwR8ngyMTQHmsOnmR9jW1TqTe40uGwttQS92X4McM8QvAuSbAq4a1WDkcMmx0617FPLb2QnlR1_-yI4UmxkWuvftPQ87XteVtNGQIcHRAfO/s1600/IMG_7950.JPG" height="266" width="400" /></a></div>
<br />
<b>Pan-Seared Scallops with Sweet Potato Mash</b><br />
Serves 2 people<br />
Cooking time: about one hour (including baking the sweet potatoes)<br />
Gluten free<br />
<br />
<b>Ingredients</b><br />
6 jumbo scallops<br />
2 tablespoons grapeseed oil<br />
3 medium sweet potatoes<br />
2 tablespoons butter (preferably pastured like <a href="http://kerrygoldusa.com/products/butter/" target="_blank">Kerrygold</a> brand)<br />
1 lemon, halved<br />
1/4 teaspoon cinnamon<br />
pinch of smoked paprika (optional)<br />
salt and freshly ground pepper<br />
fresh chopped parsley (optional)<br />
<br />
<b>Directions</b><br />
Preheat the oven to 400 degrees.<br />
<br />
To make the sweet potato mash, poke holes in the sweet potatoes. Bake them in the oven on a lined baking sheet for 45 minutes, or until tender. Remove from the oven and allow to cool. Peel the skins off the potatoes and place in a bowl. Add the butter, cinnamon, and salt to taste. Mash with a fork.<br />
<br />
Meanwhile, to cook the scallops, heat the grapeseed oil in a pan over high heat, until almost smoking. Rinse the scallops and pat them dry. Season with salt and pepper, and smoked paprika if desired. Gently add the scallops to the pan so that they're not touching. Sear them, turning once, for about 1 1/2 minutes per side. They should form a golden crust. Remove the scallops from the heat and finish with a squeeze of fresh lemon juice.<br />
<br />
To plate, spoon some of the sweet potato mash on the bottom of the plate and top with three scallops per plate. Garnish with fresh parsley. Enjoy!Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-13710344597993120092015-02-03T13:37:00.000-08:002015-02-16T15:20:08.587-08:00Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBolzovwVRK4U8Ew7K3-wkKVhMCDG1TGBu4w6bDIAoGN1MxWWo9HN6ezhZT3L2H3KJ8NH93GSbDXs7eGwDScvOnc7vEJS6X8cQuVfosywf0UCU4KCo-JyZRYED3pVgfExB90uabYrF_Ofo/s1600/IMG_8062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBolzovwVRK4U8Ew7K3-wkKVhMCDG1TGBu4w6bDIAoGN1MxWWo9HN6ezhZT3L2H3KJ8NH93GSbDXs7eGwDScvOnc7vEJS6X8cQuVfosywf0UCU4KCo-JyZRYED3pVgfExB90uabYrF_Ofo/s1600/IMG_8062.JPG" height="266" width="400" /></a></div>
<span id="goog_181747322"></span><span id="goog_181747323"></span><br />
So... I made this for dinner last night.<br />
<br />
And it turned out so fabulous!<br />
<br />
It was one of those great moments where I was working with the dregs of my last grocery store run, combing through the cupboard. <i>What can I make with this stuff?</i> I always keep a quality gluten free pasta on hand for just such cooking emergencies. This is a new one I tried out last night and really loved—<a href="http://www.amazon.com/bionaturae-Organic-Fusilli-Gluten-Ounce/dp/B001HTI1L8" target="_blank">Bionaturae Organic Fusilli</a>. It had the texture of "normal" pasta and held up well.<br />
<br />
So that was a start. Then I sorted through the last of my veggies:<br />
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</div>
<br />
<i>Organic heirloom cherry tomates</i><br />
<i>Organic yellow bell pepper</i><br />
<i>Organic wild arugula</i><br />
<i><br /></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4Ua235kDPTUov947WxlTEC_5wL4iO450AZfEZKtWgwOfdPAYUSoWupPrmqrvj4mfiDB2Zy9zygbfsb_reLRZUzV7ShlRE7ojOC1CZd173rOtJCzvxefYeG7Hp44tSLRGZssj_FmYBXJv/s1600/IMG_8061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4Ua235kDPTUov947WxlTEC_5wL4iO450AZfEZKtWgwOfdPAYUSoWupPrmqrvj4mfiDB2Zy9zygbfsb_reLRZUzV7ShlRE7ojOC1CZd173rOtJCzvxefYeG7Hp44tSLRGZssj_FmYBXJv/s1600/IMG_8061.JPG" height="266" width="400" /></a></div>
<br />
That had the makings of a tasty pasta. I grabbed a can of organic white beans. I love throwing them into pasta because of their great, creamy texture. Plus, they add some protein to veggie meals. Other cupboard staples include garlic, chili flakes, extra virgin olive oil, white wine and parmesan reggiano.<br />
<br />
The final ingredient?<br />
<br />
Some fresh basil clipped from the plant on my porch, which miraculously hasn't died yet. There you have it. Now here's how I threw it all together to make this tasty little dish.<br />
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</div>
<b>Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)</b><br />
Serves 4 people<br />
Cooking time: about 20 minutes<br />
Vegan (if served without cheese); gluten free<br />
<br />
<b>Ingredients</b><br />
1 bag of fusilli pasta (12 oz.), cooked per package instructions<br />
2 tablespoons extra virgin olive oil<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
3 garlic cloves, peeled and sliced<br />
pinch of chili flakes<br />
1 yellow, red or orange bell pepper, seeded and chopped<br />
2 cups cherry tomatoes, halved<br />
2 cups wild or baby arugula, tightly packed<br />
1 can white beans (15 oz.), drained and rinsed with cool water<br />
1/2 cup dry white wine<br />
salt and freshly ground pepper<br />
2 tablespoons fresh basil, chopped (optional)<br />
grated parmesan reggiano for garnishing (optional)<br />
<br />
<b>Directions</b><br />
1. In a large saute pan, heat the olive oil over medium high heat. Add the garlic and chili flakes, and stir for about a minute, until fragrant. Add the tomatoes and bell pepper and continue to cook, until beginning to soften (about five minutes). Then add the arugula and cook for another minute or so, until beginning to wilt. Add the white beans, stirring to combine, and cook for another minute.<br />
<br />
2. Add the white wine to the pan and simmer until reduced by half. Stir in the basil and season to taste with salt and pepper. Set aside.<br />
<br />
3. Meanwhile, cook the pasta until al dente. Toss the pasta with the vegetable and bean mixture, adding a little reserved pasta cooking water if needed to create a little sauce.<br />
<br />
4. To serve, spoon the pasta into bowls and top with grated parmesan. Enjoy!Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-5905248983275188922015-01-18T14:26:00.000-08:002015-01-19T13:40:31.460-08:00Curried Heirloom Carrot Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfi2zIszLSjwnnE9sWLLRUKrPmbX0TW9__7f5KRRTOnzHKG77vU6bRQCVzRFQkgf_Z3jkQ20PzFw5U-1IVrCifa0PBwfEDWiIrdJknlwABDiQpdCv309bajzGvtkF8_dlpsYS2IM99MOvo/s1600/IMG_8054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfi2zIszLSjwnnE9sWLLRUKrPmbX0TW9__7f5KRRTOnzHKG77vU6bRQCVzRFQkgf_Z3jkQ20PzFw5U-1IVrCifa0PBwfEDWiIrdJknlwABDiQpdCv309bajzGvtkF8_dlpsYS2IM99MOvo/s1600/IMG_8054.JPG" height="266" width="400" /></a></div>
<br />
<br />
Still winter... though you wouldn't know it based on the SoCal weather!<br />
<br />
Even so, I've been in winter comfort food mode. One of my favorite things to make this time of year is root vegetable dishes. I always keep carrots stored away. They're such handy ingredients in so many different dishes. Check out these beautiful organic heirloom carrots.<br />
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<br />
I whipped them up for lunch, turning them into a lovely little soup. This soup is vegan—instead of cream, I add a few peeled potatoes to give it a creaminess. Though I did serve it with a dollop of plain Greek yogurt (totally optional). Curry powder gives the soup an unexpected twist.<br />
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<br />
Did I mention this recipe is easy peasy?<br />
<br />
And it's hearty enough to be the centerpiece to a meal. Keeps great in the fridge, and it's even better the next day, if I so say so myself. What else is there to say?<br />
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<b>Curried Heirloom Carrot Soup</b><br />
Serves 4 to 6 people<br />
Cooking time: about 25 minutes<br />
Vegan; gluten-free<br />
<br />
<b>Ingredients</b><br />
2 tablespoons extra virgin olive oil or coconut oil<br />
1 medium yellow onion, peeled and chopped<br />
1 pound carrots, peeled and chopped<br />
4 cups low sodium vegetable stock (plus more for desired thickness)<br />
2 medium potatoes, peeled and chopped<br />
2 garlic cloves, peeled and chopped<br />
1 tablespoon curry powder<br />
about 1 tablespoon maple syrup (possibly more to taste depending on the sweetness of the carrots)<br />
salt and freshly ground pepper<br />
good olive oil for drizzling<br />
creme fraiche or plain Greek yogurt for garnishing (optional)<br />
<br />
<b>Directions</b><br />
1. In a heavy-bottomed pot, heat the olive oil over medium high heat. Add the onion and saute, stirring occasionally, until softened (about five minutes). Add the garlic and curry powder and saute for another minute, or until fragrant. Add the carrots, potatoes, and stock. Bring to a boil and then cover, reduce heat to low, and simmer for about twenty minutes.<br />
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2. Remove from heat and puree the soup until smooth using an immersion blender, or transfer to a regular blender and puree in batches. Season to taste with maple syrup (for extra sweetness), salt, and pepper. <u>Note</u>: more stock may be added to achieve desired consistency.<br />
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3. To serve ladle the soup into bowels and drizzle with good olive oil. Top with a dollop of creme fraiche or plain Greek yogurt if desired. Enjoy!Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-19204183421157910572015-01-01T14:13:00.000-08:002015-01-01T14:13:33.108-08:00Chickpea Quinoa Veggie Patties<div class="separator" style="clear: both; text-align: center;">
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<br />
Happy new year!<br />
<br />
May we all have a fantastic 2015, filled with cooking and great food!<br />
<br />
I've been meaning to share this recipe. It's an updated version of my <a href="http://www.domesticdivasblog.com/2012/04/chickpea-quinoa-veggie-burgers.html" target="_blank">Chickpea Quinoa Veggie Burgers</a>. A little easier than the original. I can't stop making these suckers. They can be eaten by themselves, or foisted onto a bun and eaten like a veggie burger. They're chocked full of healthy ingredients, like kale and sweet potato.<br />
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They're also kind of "anything but the kitchen sink" recipe. You can substitute in any vegetables you want to play around with. In this recipe, I mention adding flax or hemp seeds, but I've also made them with pumpkin seeds. You can change it up however you like. If you want to make these vegan, leave out the egg. And I make them gluten free, but you can use any sort of all purpose flour.<br />
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Seriously, I love this recipe! They can be made ahead of time, and they're great leftover, especially for breakfast with a sunny side up egg. Enjoy!<br />
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<b>Chickpea Quinoa Veggie Patties</b><br />
Makes about 8 patties<br />
Cooking time: about 30 minutes<br />
Vegetarian (with easy vegan conversion); dairy-free<br />
<br />
<b>Ingredients</b><br />
<br />
1/2 cup quinoa, prepared per package instructions<br />1 14 ounce can of chickpeas, drained and rinsed<br />1 sweet potato, cooked and skin removed (this can be done quickly in the microwave)<br />1 red bell pepper, seeded and chopped<br />1 cup fresh kale<br />2 tablespoons flax, hemp and/or pumpkin seeds<br />1/2 teaspoon ground cumin<br />1 egg, lightly beaten<br />salt and freshly ground pepper<br />flour for dusting (I use gluten free all purpose flour)<br />grapeseed oil<br /><div>
<b><br /></b></div>
<div>
<b>Directions</b></div>
<div>
1. Preheat the oven to 350 degrees.</div>
<div>
<br />2. Add the kale, chickpeas, and kale to a food processor and pulse a few times until chopped. Place the veggie mixture in a mixing bowl with the sweet potato, quinoa, flax/hemp/pumpkin seeds, cumin, and egg. Season to with salt and freshly ground pepper. </div>
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<div>
3. Mix together well (I use my hands). Shape the mixture into individual patties.</div>
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<div>
4. In a heavy-bottomed saute pan or cast iron skillet, heat two tablespoons of grapeseed oil over medium high heat. Working in batches and adding more oil as needed, drench the patties in flour and then fry up until nicely browned, turning once. Transfer the patties to a cookie sheet lined with parchment paper and bake in the oven for an additional 15 to 20 minutes. </div>
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<div>
5. Remove from the oven and serve with ketchup and/or hot sauce. Enjoy!</div>
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<div>
<b>Advance Preparation</b>: The patties can be shaped up to 3 days ahead of time and kept tightly wrapped in the refrigerator until you're ready to brown them. They can also be made in advance and then reheated in a low oven or on the stovetop. </div>
</div>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-11475100622612588542014-12-15T14:04:00.000-08:002014-12-15T14:04:04.148-08:00Tuscan-Style White Bean, Quinoa & Kale Soup<div class="separator" style="clear: both; text-align: center;">
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Happy December!<br />
<br />
So... I first made this recipe in Iowa with ingredients from my mother-in-law's cupboard. I was craving something warm and toasty to combat the snow piling up outside. It worked.<br />
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Now that I'm back in LA, I decided to make it again, this time with my slow-cooker. That worked beautifully. This soup is rich enough and hearty enough to be the centerpiece to a meal. It's also great leftover. Homemade chicken stock is an added bonus if you've got it. I always keep some in my freezer. <a href="http://www.domesticdivasblog.com/2009/02/cooking-101-domestic-divas-crock-pot.html" target="_blank">Here's my easy stock recipe using a slow-cooker</a>.<br />
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I used a combo of cannellini and garbanzo beans. I like to make it thick, almost like a stew. But you can add more or less beans depending on your preference. Usually, this sort of soup would have a glutenous pasta component, but I made it with quinoa—gluten free! And still delicious.<br />
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I also pop a parmesan rind into the broth for added richness. It's not required, but it sure is amazing tasting. I'll write this recipe up with chicken broth, but it's super easy to make vegan. Just use vegetable stock instead.<br />
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This is the perfect mid-winter recipe. Enjoy!<br />
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<i>To make in a slow-cooker, just add all the ingredients and simmer on high for 4-6 hours. </i><br />
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<b>Tuscan-Style White Bean, Quinoa & Kale Soup</b><br />
Serves 6-8 people<br />
Cooking time: about 40 minutes<br />
Vegetarian; gluten-free<br />
<br />
<b>Ingredients</b><br />
4 cups low sodium chicken stock (preferably homemade)<br />
28 ounce can cannillini beans<br />
14 ounce can garbanzo beans<br />
14 ounce can diced tomatoes<br />
1 onion, peeled and chopped<br />
2 garlic cloves, peeled and chopped<br />
2 carrots, peeled and chopped<br />
1 teaspoon fresh thyme<br />
pinch of chili flakes<br />
1 bay leaf<br />
1/2 cup quinoa<br />
2 cups kale, chopped<br />
2 tablespoons extra virgin olive oil, plus more for drizzling<br />
salt and freshly ground pepper<br />
1 parmesan rind (optional)<br />
parmesan reggiano, for grating (optional)<br />
<br />
<div>
<b>Directions</b></div>
<div>
1. Heat the olive oil over medium heat. Add the onion and carrots and saute until beginning to soften (about 5 minutes). Add the garlic and chili flakes and saute for one more minute.</div>
<div>
<br /></div>
<div>
2. Add the tomatoes, stock, beants, quinoa, thyme, bay leaf, parmesan rind. Bring to a boil and reduce heat to a simmer. Cover and cook for about twenty minutes. </div>
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<br /></div>
<div>
3. Add the kale, cover, and cook for ten more minutes, or until the kale is tender. Then pick out the bay leaf and parmesan rind. Season the soup to taste with salt and pepper.</div>
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<br /></div>
<div>
4. To serve, ladle a generous portion of soup into a big bowl. Top with grated parmigiano reggiano cheese, freshly ground pepper, and a healthy drizzle of good olive oil. Enjoy!</div>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-26584744310842521882014-11-10T10:35:00.002-08:002014-12-01T14:19:34.121-08:00Quick Gluten Free Meatloaf with Grassfed Beef<div class="separator" style="clear: both; text-align: center;">
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We have some very generous friends. They buy half a cow every year, and then they give us some of their grassfed beef. I had some ground beef hanging out in my freezer. And I wanted to make something tasty yet homey for dinner. But also something that didn't take a long time to make.<br />
<br />
Meatloaf!<br />
<br />
Simple, hearty, healthy. And I wanted to use ingredients I had lurking around my kitchen. That's the beauty of meatloaf. It's a cupboard meal. Ketchup (you can't have meatloaf without this). Pastured eggs. Gluten free breadcrumbs. Parmesan reggiano cheese. Worcestershire sauce.<br />
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This is the result. I served the meatloaf with sautéed bell peppers and spinach cooked with a good amount of turmeric (on another note turmeric tea is my new obsession).<br />
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NOTE: I HAVE A SLIGHTLY MORE INVOLVED MEATLOAF RECIPE COMING THAT I JUST DEVELOPED. I'LL POST IT SOON. THIS IS A FASTER VERSION.<br />
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<b>Quick Gluten Free Meatloaf</b><br />
Serves about four people<br />
Baking time: 60 minutes<br />
Gluten free<br />
<br />
<b>Ingredients</b><br />
1 pound ground beef (preferably grassfed)<br />
1 egg, lightly beaten<br />
1 teaspoon salt and some freshly ground pepper<br />
1/4 cup gluten free breadcrumbs<br />
1 teaspoon dried thyme<br />
1/4 cup ketchup plus another 1/4 cup for glazing<br />
1/4 cup grated parmesan reggiano cheese<br />
1 tablespoon worcestershire sauce<br />
<br />
<b>Directions</b><br />
1. Preheat the oven to 350 degrees.<br />
<br />
2. Combine the ingredients in a bowl and mix together (you may use your hands). Shape the mixture into a loaf and place on greased baking sheet. Spread 1/4 cup ketchup over the top.<br />
<br />
3. Bake for one hour, or until the internal temperature reaches 160 degrees. Remove from oven and allow to rest, before slicing and serving with ketchup. Enjoy!Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com1tag:blogger.com,1999:blog-772301800655523396.post-22161559984880283192014-10-19T14:53:00.000-07:002014-10-19T14:53:38.843-07:00Apple Walnut Kefir Muffins (Gluten Free)<div class="separator" style="clear: both; text-align: center;">
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<br />
Domestic Divas is back!<br />
<br />
I know you've all been waiting for the return. The hiatus was refreshing and relaxing and much needed... but I missed posting here and sharing my recipes. So I'm easing back into cooking and photographing and writing recipes.<br />
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I've been busy on other projects. I'm elbow-deep into editing my latest novel (the series is being pitched as a TV show—fingers crossed!). I'm also writing a film treatment based on a short story I wrote that's gotten some Hollywood interest. But I figure it's good to mix-up my fiction with some old-fashioned food writing.<br />
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What's a better place to start than breakfast?<br />
<br />
I made these muffins yesterday morning. I just felt like <i>baking</i>. You ever get that feeling? They're made with my gluten-free kefir muffin base (which also makes GREAT cornbread, by the way). In these muffins, I used Arrowhead Mills Organic Blue Corn Meal (you may notice the color is a bit blueish), but regular yellow tastes excellent, too. The organic kefir gives them a tangy flavor and keeps them extra moist. The kicker are the chopped apples, walnuts, and cinnamon. I used Granny Smith apples. I love their tangy flavor. It seems match the kefir.<br />
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These muffins just taste like <i>fall</i>. Like leaves falling. And fresh, cool breezes. And thankfully, it's been cooler here in LA (though I hear it may be 90 degrees again later this week).<br />
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For a little extra decadence, I sprinkled the top of the muffins with a little raw turbinado sugar (this is optional, but oh so yummy).<br />
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So enjoy! And I hope you'll join me back here as I get back into posting new recipes. I'm brewing a root vegetable and chicken slow cooker stew as we speak!<br />
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<b>Apple Walnut Kefir Muffins (Gluten Free)</b><br />
<div>
Makes about 8 muffins</div>
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Baking time 20-25 minutes</div>
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Vegetarian; gluten free</div>
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<b>Ingredients</b></div>
<div>
1 cup gluten free cornmeal<br />
1 cup gluten free all purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
4 teaspoons baking powder<br />
1/4 cup maple syrup<br />
1 egg<br />
1 cup unsweetened kefir<br />
1/2 cup unsweetened almond milk or regular milk<br />
1/4 cup olive oil or coconut oil (melted)<br />
1 apple, cored and diced<br />
1/2 cup walnuts, chopped<br />
raw turbinado or brown sugar for sprinkling (optional)<br />
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<span style="font-weight: bold;">Directions</span><br />
1. Preheat the oven to 425 degrees.<br />
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2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, cinnamon, baking powder). In a separate bowl, beat the egg. Then mix in the maple syrup, kefir, milk, and oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the apples and walnuts.<br />
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3. Grease a muffin tin. Pour the mix into the muffin slots. If desired, sprinkle the tops of the muffins with a little sugar. Bake for 20-25 minutes, until golden brown. Serve with butter. Enjoy!</div>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-79287378608199251742014-07-23T16:15:00.000-07:002014-07-25T10:12:11.903-07:00Pardon the Interruption<div class="separator" style="clear: both; text-align: center;">
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<br />
Dear Domestic Divas Loyal Readers:<br />
<br />
Pardon the interruption in your regularly scheduled food programming. After almost 700 recipes and posts, I've decided to take a short hiatus from blogging.<br />
<br />
700!<br />
<br />
Can you believe it?<br />
<br />
Simply put, I won't be publishing recipes as regularly. I will still periodically post whenever I get super inspired or have something deliciously awesome to share. It just won't be every week or every two weeks for the time being. I've reached this decision as my workload on other writing projects has increased substantially. I'll have some exciting announcements in other arenas soon.<br />
<br />
In the meantime, feel free to peruse the blog and the <a href="http://www.domesticdivasblog.com/p/recipes_12.html" target="_blank">Recipe Archive</a>. I appreciate your support over the years. Thanks for reading my posts and cooking and sharing my recipes. This isn't the end—it's only the beginning of something new.<br />
<br />
I'll be back once I have more free time & inspiration to continue!<br />
<br />
Food & Love,<br />
Jennifer Brody<br />
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Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-36356472386759986062014-06-30T17:19:00.000-07:002014-06-30T17:19:30.570-07:00Quick Chicken & Fish Marinade<div class="separator" style="clear: both; text-align: center;">
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Happy 4th of July!<br />
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With the temperatures soaring and the summer holidays just around the corner, I've been grilling a ton. It's a healthy, easy, clean way to cook. I also love the whole process—standing outside, smelling my food cooking, pulling it off the grill and having a whole meal ready to go.<br />
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More than anything else, I love grilling fish. I've shared my homemade marinade receipt with my FaceBook friends on many occasions. It finally occurred to me that I should post it here.<br />
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I made it with salmon (as pictured above). It's great for chicken and fish. I throw the meat in a dish and cover it with organic raw apple cider vinegar, extra virgin olive oil, <a href="http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html" target="_blank">Bragg's Liquid Amino Acids</a> or gluten-free tamari (a type of soy sauce). That's just the beginning. Then I add Trader Joe's Everyday Seasoning (but any sort of BBQ rub will work), fresh thyme, and fresh grated ginger.<br />
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It's kind of an everything but the kitchen sink deal.<br />
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Got other fresh herbs? Throw them on there. Got other spices you want to try out? Add them in. Don't have apple cider vinegar? Try white wine or even lemon juice. Want to go vegan? It's great on tofu too.<br />
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After I marinade the meat for about half an hour or longer, I throw it on the grill. I often make grilled vegetables to go along with the protein for a complete meal.<br />
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<br />
<b>Quick Chicken & Fish Marinade</b><br />
Makes about 2 portions<br />
Gluten free; dairy free<br />
Prep thyme: about 5 minutes<br />
<br />
<b>Marinade Ingredients</b><br />
2 tablespoons organic apple cider vinegar<br />
1/4 cup extra virgin olive oil<br />
2 tablespoons Bragg's Amino Acids or Tamari (soy sauce)<br />
1 teaspoon freshly grated ginger<br />
1 teaspoon fresh thyme<br />
1 teaspoon <a href="http://www.amazon.com/Trader-Joes-Everyday-Seasoning-Grinder/dp/B0080M4QPK" target="_blank">Trader Joe's Everyday Seasoning</a> or other BBQ Rub<br />
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<b>Marinade Directions</b><br />
1. In a mixing bowl, whisk together the olive oil, vinegar, and Bragg's or tamari. Pour over the meat until well coated in the sauce<br />
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2. Next season the fish with the seasoning, thyme and ginger. Let marinade for about thirty minutes to an hour, occasionally spooning the marinade over the top.<br />
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3. Fire up the grill and cook to perfection!Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com2tag:blogger.com,1999:blog-772301800655523396.post-86120454731667975082014-06-09T10:16:00.000-07:002014-06-09T10:17:52.161-07:00Cherry Clafoutis (Gluten Free)<div class="separator" style="clear: both; text-align: center;">
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In case you missed the memo...<br />
<br />
...it's cherry season!<br />
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This short season only lasts three weeks. I may have been overdoing it slightly. My husband came home last week with an enormous bowl of cherries. They were a <br />
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mix of Bing and Rainier, super sweet and tart and amazing. We ate as many as we could over the weekend, but it quickly became clear that something else had to be done with all these cherries.<br />
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Enter the <a href="http://en.wikipedia.org/wiki/Clafoutis" target="_blank">clafoutis</a>!<br />
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I have my own recipe that I make from time to time when I want to whip together a quick, yet delicious desert. I've made it with blackberries (you can see the recipe <a href="http://www.domesticdivasblog.com/2010/04/meatless-monday-blackberry-clafoutis.html" target="_blank">here</a>). But this week, I made it with cherries. That's the classic way to make clafoutis.<br />
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My recipe is gluten free (though you can use regular flour if you desire). It's also milk free, though you can use regular milk if you'd like. I do use butter in the recipe, but you can substitute nondairy butter like <a href="http://earthbalancenatural.com/product/vegan-buttery-sticks/" target="_blank">Earth Balance</a> if you'd like.<br />
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Did you know that cherries have tons of health benefits? You can read about a few of them <a href="http://www.huffingtonpost.ca/natasha-turner-nd/cherries-benefits_b_3757989.html?just_reloaded=1" target="_blank">here</a>. The clafoutis came out delicious! So enjoy...<br />
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<b><br /></b>
<b>Cherry Clafoutis </b><br />
Serves about 6 people<br />
Cooking time: 50 minutes (including baking time)<br />
Gluten free; vegetarian<br />
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<b>Ingredients</b><br />
1/2 cup gluten free all purpose flour<br />
1/4 cup plus 2 tablespoons sugar<br />
pinch of salt<br />
3 large eggs<br />
3 tablespoons unsalted butter<br />
finely grated zest of 1 lemon<br />
1/4 cup plus 2 tablespoons unsweetened almond milk<br />
1 1/2 cups fresh cherries, pits removed<br />
confectioners' sugar for dusting (optional)<br />
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<i><b>Directions</b></i><br />
Preheat the oven to 350 degrees.<br />
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Butter a 9-inch gratin dish. In a mixing bowl, whisk together the flour, sugar and a pinch of salt. Whisk in the eggs, butter and lemon zest until smooth. Add the almond milk and whisk until light and very smooth (about 3 minutes). Pour the batter into the gratin dish and add the cherries.<br />
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Bake for about 30 minutes until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar if desired and cut into wedges. Enjoy!Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-72727005843809701112014-05-26T12:25:00.000-07:002014-05-27T10:03:54.278-07:00Vegan Curried Broccoli Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: 13.600000381469727px; line-height: 1.4;">I hope everyone is enjoying their holiday weekend. I've had some excellent meals—Park's BBQ (my fave Korean BBQ joint), Hungry Cat (killer fresh seafood), and last night we dined at Night + Market (super spicy amazing Thai). It wouldn't be a holiday without excellent eating, right?</span></div>
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After I returned from Italy, I made this soup as part of my post-trip detox. I shared photos on FaceBook and received many recipe requests. </div>
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So... here it is!</div>
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<span style="line-height: 1.4;">My Vegan Curried Broccoli Soup. It's a nice variation on traditional broccoli soup, which is usually loaded with cream and often topped with cheese. This healthier version gets its creaminess from potatoes (a very traditional Indian ingredient). The Indian spices and flavors like ginger make sure this soup packs a big bunch.</span></div>
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Did you know that many of the spices in curry are super good for you? In fact, I might have a <a href="http://authoritynutrition.com/top-10-evidence-based-health-benefits-of-turmeric/" target="_blank">turmeric</a> addiction. I eat it every single day, adding it to scrambled eggs for breakfast and other dishes throughout the day. </div>
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So without further ado... here you go!</div>
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<b style="line-height: 1.4;">Vegan Curried Broccoli Soup</b></div>
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Serves 4 to 6 people</div>
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Cooking time: about 30 minutes</div>
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Vegan; gluten-free</div>
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<b>Ingredients</b></div>
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2 bunches of broccoli</div>
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1 yellow onion, chopped</div>
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2 garlic cloves, peeled and chopped</div>
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1 tablespoon fresh ginger, peeled and chopped</div>
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4 cups vegetable stock<br />
1 russet potato, peeled and chopped</div>
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2 tablespoons extra virgin olive oil</div>
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2 tablespoons curry powder</div>
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salt and freshly ground pepper</div>
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pinch of chili flakes (optional)</div>
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chopped cilantro for garnishing (optional)<br />
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<b>Directions</b>1. Remove the tough lower stalks from the broccoli. Roughly chop the florets and stalks. </div>
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2. Heat the olive oil over medium heat. Add the onions and saute until beginning to soften, about five minutes. Add the garlic, ginger, chili flakes (optional), and curry powder. Stir to combine and cook for another two minutes.</div>
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3. Add the stock and potato and bring to a boil. Reduce the heat to simmer, cover, and cook for about fifteen to twenty minutes, or until the potato and broccoli are tender. Puree in a blender or with an immersion blender until smooth. </div>
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4. To serve, drizzle with good olive oil and top with cilantro. Enjoy!</div>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0tag:blogger.com,1999:blog-772301800655523396.post-40569826838066661012014-05-12T15:45:00.000-07:002014-05-12T15:45:29.879-07:00Healthy Yogurt Dill Potato Salad<div class="separator" style="clear: both; text-align: center;">
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Summer has arrived in Southern California!<br />
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It's going to be 100 degrees this week.<br />
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Needless to say, I haven't been wanting to cook lots of hot food. I had some friends coming over for dinner, so instead of my usual roasted potatoes, I decided to make potato salad. I used a mix of heirloom potatoes, but normal red ones or Yukon golds will do. Other fun ingredients included dill and shallots. I like to leave my potatoes unpeeled for a more rustic feel to the dish.<br />
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This recipe is simple yet delicious.<br />
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My big substitution was using nonfat plain Greek yogurt in place of sour cream for a lighter yet still yummy flavor. I often sub yogurt for sour cream. It's one of my recipe tricks. This dish is perfect of summer entertaining, or just a fun addition to lunch. I love it as a side dish with anything grilled.<br />
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<b>Summer Yogurt Dill Potato Salad</b><br />
Serves 6 to 8 people<br />
Cooking time: about 25 minutes<br />
Vegetarian; gluten-free<br />
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<b>Ingredients</b><br />
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2 pounds small yellow, red or white potatoes</div>
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1 tablespoon apple cider vinegar </div>
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1/2 cup nonfat plain Greek yogurt</div>
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1/4 cup mayonnaise</div>
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1 tablespoon Dijon or whole grain mustard</div>
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1/4 cup shallots, peeled and chopped</div>
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1/4 cup fresh chopped dill or 1 tablespoon dried dill</div>
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Salt and freshly ground black pepper</div>
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<b>Directions</b></div>
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1. To cook the potatoes, add them to a large pot and cover them with 1 1/2 inches of water. Season the water with salt (1 teaspoon for every quart of water). Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes, or until the potatoes can easily be pierced with a fork. Drain the potatoes and add to an ice bath or rinse them with cool water. </div>
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2. Once cooled, chop the potatoes into cubes and add them to a large bowl. Toss them with the vinegar and a little salt (the vinegar really brings out the flavor in the potatoes). </div>
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3. In a medium bowl, combine the yogurt, mayonnaise, mustard, shallots and dill. Add the dressing to the potatoes and gently stir to combine. Season to taste with salt and pepper. Garnish with more dill and a pinch of paprika, if desired. Refrigerate for at least 30 minutes before serving.</div>
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<u>Notes</u>: This recipe can be made a day in advance. The flavors really blend together that way. Keeps for up to three days in the fridge.</div>
Jennifer Brodyhttp://www.blogger.com/profile/08704683103057546901noreply@blogger.com0