tag:blogger.com,1999:blog-82406800620160383702024-03-22T04:49:05.469+00:00Biker FoodCycling, Food and Finding Time to fit it all inBikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8240680062016038370.post-20940860608181908322011-04-22T17:12:00.000+01:002011-04-22T17:12:56.124+01:00Spring is here!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbqqm48ySiwrnGXN-ylhwxrH9P_n-VXGoVteSZrjhfko0V57xIjsCs1b9gupDid_vImFmWqUaygmlDFdwXjXYhhpChpILWeI9Ef0JxTrFSkELpwrpvC0YOfweqImdhj7I2KfpIfo7kcw/s1600/057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgbqqm48ySiwrnGXN-ylhwxrH9P_n-VXGoVteSZrjhfko0V57xIjsCs1b9gupDid_vImFmWqUaygmlDFdwXjXYhhpChpILWeI9Ef0JxTrFSkELpwrpvC0YOfweqImdhj7I2KfpIfo7kcw/s320/057.JPG" width="320" /></a></div>Spring has finally come to England... and that means GARDENING! I started sprouting seeds back in January... and now I actually have plants!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR0NjhLSjruZ5YPg9Mmaa3HeCW1XFL5F4V3ci_M2FMrmzddJy6BJlKjrZKVuefLfrMGcKSC_mAkS16IaNvtYvjgka3cAQnndiHM6pMn-u29ZI6oWIpqn4PoL2GvoN3gJ1LKwQOswX5UU/s1600/070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieR0NjhLSjruZ5YPg9Mmaa3HeCW1XFL5F4V3ci_M2FMrmzddJy6BJlKjrZKVuefLfrMGcKSC_mAkS16IaNvtYvjgka3cAQnndiHM6pMn-u29ZI6oWIpqn4PoL2GvoN3gJ1LKwQOswX5UU/s320/070.JPG" width="320" /></a></div> Ok, admittedly the first three pictures are not from seeds... these are plants from last year that are flowering...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZqTJuF7IcP_0oLtMw-l3lhu5f02PiM7L4Fpv8qKY4COGyfbAKMoZUnKlPTvtM3ytEiL4RAuO1IVInhpsKJh1XJvKA18xyDas9IcbjyjYtEdAWhTIYMvLAw26e2wnLlFTsP9965Tyhyo/s1600/071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZqTJuF7IcP_0oLtMw-l3lhu5f02PiM7L4Fpv8qKY4COGyfbAKMoZUnKlPTvtM3ytEiL4RAuO1IVInhpsKJh1XJvKA18xyDas9IcbjyjYtEdAWhTIYMvLAw26e2wnLlFTsP9965Tyhyo/s320/071.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6A5zUq5iMu37fEIPvjZ7ckz7v-0DOxtdyUGo2vOcwxWIo58_srE9N1vLm1nBMq2hA6M4ILbzGS-sSn4p0fmLOyomeC59t9pCYSgz_jzqaRh5ef2-G32ZJHwbjiCtnTEpK2DUKddV8OkA/s1600/072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6A5zUq5iMu37fEIPvjZ7ckz7v-0DOxtdyUGo2vOcwxWIo58_srE9N1vLm1nBMq2hA6M4ILbzGS-sSn4p0fmLOyomeC59t9pCYSgz_jzqaRh5ef2-G32ZJHwbjiCtnTEpK2DUKddV8OkA/s320/072.JPG" width="320" /></a></div> Ok... the shallots and onions in these two pics aren't from seeds either - but I did plant them last winter and they grew... does that count?<br />
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These are the real baby plants from seeds - I grew them all on my own - and didn't kill them (or many of them - so far)<br />
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</tbody></table>BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0tag:blogger.com,1999:blog-8240680062016038370.post-73304391171679307742011-04-22T16:48:00.000+01:002011-04-22T16:48:42.979+01:00Biking is hardSo, I'll be the first to admit that I haven't been living up to the name of this blog lately. I can't even remember the last time I was out on a bike before today - at least a month, probably more. And before that, it was almost exclusively on my trainer inside the house, in front of the tv. The only time I've even thought about riding was when I went home to Denver for a week and had a beautiful sunny afternoon walking along the Platte River that actually made it physically painful to not be on my bike. <br />
<br />
But it's been over 70 degrees and sunny all week (which never happens in England) and I was starting to feel a little guilty for wasting the beautiful weather by sitting around inside. I haven't been inspired to do anything (my husband deployed earlier this week) and it's been really difficult to get my butt off the couch. But I told myself I would feel better if I went, and I did! There is something about being outside in the sunshine that seems to make everything else just a little bit better.<br />
<br />
However... there are a few things I learned that I want to share with you...<br />
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Biking is hard. Especially when the bike is not held up for you and you have to do this thing called balancing. It's much harder when the bike is moving. You also have to shift (and not when Coach Troy from Spinervals tells you to - you have to <i>decide</i>!). It's best not to attempt complex moves like getting a bottle of water from your cage and drinking - for some strange reason, the bike tended to go all over the road when I tried that. <br />
<br />
But despite all that, it was a great day out on my bike. One that makes you remember that you actually do love cycling and that, even for just a few minutes, it makes everything else better.BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0tag:blogger.com,1999:blog-8240680062016038370.post-80803944173397116622011-02-24T19:05:00.001+00:002011-02-24T19:06:08.912+00:00Impromptu Crab Fried Rice (or Crabby Rice...as my Mom called it)First off, let me apologize for having basically disappeared over the last few months. Life has definitely gotten in the way... and I wasn't feeling all that inspired.<br />
<br />
But, I recently discovered a service here that delivers organic produce to your house (fabulous!) and got a few boxes with some weird stuff in them (nothing for this recipe specifically), but the need to go out and figure out what to do with things like Swede (or Rutabaga), Kumquats and Jerusalem Artichokes, made me feel inspired to cook again. Which for me, right now, is pretty impressive.<br />
<br />
So... I also got some crab meat in the magical package of food delivered to my house and decided I would make some crab fried rice. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgq5ZHTOhSDFgPnYjwYSUmhafjfsB2BfM3NhlZHNWf51C0TzKvVzsSr_r-ilZtTPy3JIWu5B2FtXoTsLWwy15H_Ym91_BQbXqD1tkPhhM7Dz3G6naA74tdVE5OA7xt88ZgTltw_cpxNU/s1600/P2240084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgq5ZHTOhSDFgPnYjwYSUmhafjfsB2BfM3NhlZHNWf51C0TzKvVzsSr_r-ilZtTPy3JIWu5B2FtXoTsLWwy15H_Ym91_BQbXqD1tkPhhM7Dz3G6naA74tdVE5OA7xt88ZgTltw_cpxNU/s320/P2240084.JPG" width="320" /></a></div><br />
It ended up being kind of a non-traditional stir fry, just because of what ingredients I had in the house and had to use up, but it was really good! Not great with measurements because I kind of just threw everything in the pan, but this is a recipe that is meant to be experimented with, so go crazy! This made enough for 2 servings.<br />
<br />
Ingredients:<br />
<ul><li>Crab Meat (about 100g)</li>
<li> 1 zuchinni (shredded)</li>
<li>2 carrots (shredded)</li>
<li>Garlic</li>
<li> Fresh Grated Ginger</li>
<li>Hoisin Sauce </li>
<li>Brown rice, cooked (about 1 cup)</li>
<li>1 green onion, sliced</li>
<li>Olive oil </li>
</ul>1. Heat olive oil in a skillet over medium-high heat. Saute the garlic, ginger and spring onions until fragrant (30 seconds or so).<br />
2. Add carrots and zucchini and saute, stirring occasionally.<br />
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Cook until the carrots are tender (1-2 minutes). Add the cooked brown rice and the hoisin sauce. Stir to incorporate and heat through.<br />
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3. Add the crab meat to the pan, stir and cook until heated (1 minute or so).<br />
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Voila... crabby rice!BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0tag:blogger.com,1999:blog-8240680062016038370.post-25454713742975618282010-11-08T11:12:00.000+00:002010-11-08T11:12:28.788+00:00Potato, Leek & Ham Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbZ_pT6q0vtQebLIy3xh2DZbj3siXAiygsX4wimaZokG_nNnFWlpAk2Ei7P28q1jjBErLJdwkSlvEBdNiAGt1FhZKoT8JD0qcfhZ3rajG8IJdVFD5IirBhlZeHbqDE431I7sDEOE4OaQ/s1600/PA230001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbZ_pT6q0vtQebLIy3xh2DZbj3siXAiygsX4wimaZokG_nNnFWlpAk2Ei7P28q1jjBErLJdwkSlvEBdNiAGt1FhZKoT8JD0qcfhZ3rajG8IJdVFD5IirBhlZeHbqDE431I7sDEOE4OaQ/s320/PA230001.JPG" width="320" /></a></div><br />
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I went to the farmers market this morning and found some great leeks - or leek, since I only bought one...<br />
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I've actually never used leeks before, so I went on a forage through the interweb for some good recipes to try it out in and found one for a <a href="http://simplyrecipes.com/recipes/ham_potato_and_leek_soup/">Ham, Potato and Leek Soup</a> on SimpleRecipes.com that sounded worth a try. Plus, I had some ham in the freezer that I needed to use up, so this sounded perfect!<br />
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I did make some modifications to it - most significantly the addition of garlic - yum!!<br />
<br />
<b>Potato, Leek & Ham Soup</b><br />
<i>Serves 4-6 depending on whether it's a meal or appetizer</i><b> </b><br />
Prep Time: 10-15 minutes <br />
Cook Time: 25 minutes<br />
<br />
Ingredients:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlT5_8sMOrPKAOjtBU3oeTo-vOzUidH-XTYoFsi5FX-8Ijj4OkpLAHss6Zyr8-VjW4ic47lrEJ8yMaZZASan6YgLyo6tbPq_IyhXv3PrjF53lQ15Lf3alF0ksW6Neak2yQ6wdo4ZjRVCU/s1600/PA230035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlT5_8sMOrPKAOjtBU3oeTo-vOzUidH-XTYoFsi5FX-8Ijj4OkpLAHss6Zyr8-VjW4ic47lrEJ8yMaZZASan6YgLyo6tbPq_IyhXv3PrjF53lQ15Lf3alF0ksW6Neak2yQ6wdo4ZjRVCU/s320/PA230035.JPG" width="320" /></a></div><ul><li>1 Tbsp unsalted butter</li>
<li>4 cups leeks, thinly sliced</li>
<li>4 cups chicken broth</li>
<li>Potatoes (I used about 15 fingerlings that I got at the market, but 2 large russets would work fine too), peeled and cut into 1/2 inch cubes</li>
<li>1/2 teaspoon ground white pepper</li>
<li>2 cups diced ham</li>
<li>1 tsp chopped garlic - about 1 chopped cloves</li>
<li>1/4 cup milk (I used 1%) </li>
<li>Salt to taste</li>
<li>3 Tbsp fresh parsley</li>
</ul>1. Melt the butter in a saucepan over medium heat.<br />
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2.Add the leeks, cook about 5 minutes, stirring occasionally. <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielbdKDPTX5jEiZ984iBIsxgEljAaOEThH5v_YUy20IOxAEFqVQxgdrPFWfJLZu6CKdVBzA4cz1G8H_KtLLGYGT4YZ9RC4uziAVyMSSXbx-cdF1Xs1i9uLX-KOlXPOtwW2jzrHjXdXedw/s1600/PA230037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielbdKDPTX5jEiZ984iBIsxgEljAaOEThH5v_YUy20IOxAEFqVQxgdrPFWfJLZu6CKdVBzA4cz1G8H_KtLLGYGT4YZ9RC4uziAVyMSSXbx-cdF1Xs1i9uLX-KOlXPOtwW2jzrHjXdXedw/s320/PA230037.JPG" width="320" /></a></div>Until they look like this...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4Gh-hrN3joJKF22kW_QOBkDJ0_ZrDyJdzWtaq0FeCLPWiCQxXb4b83wpc77ZNUyiTjiwQlcUk71LyNq0Neu0AlFk7x4yuRgWdrB_Lo33trtL2sYK1T153NccJsisEkGWXqr_oNES7c8/s1600/PA230039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4Gh-hrN3joJKF22kW_QOBkDJ0_ZrDyJdzWtaq0FeCLPWiCQxXb4b83wpc77ZNUyiTjiwQlcUk71LyNq0Neu0AlFk7x4yuRgWdrB_Lo33trtL2sYK1T153NccJsisEkGWXqr_oNES7c8/s320/PA230039.JPG" width="320" /></a></div><br />
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2. Add the potatoes, garlic, chicken broth and pepper. <br />
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<div class="separator" style="clear: both; text-align: center;"></div>3. Reduce the heat, cover and simmer 25 minutes or until the potatoes are tender.<br />
4. Using a blender (or food processor), process until smooth (or you can leave some chunks in - up to you). <br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>3. Stir in diced ham and milk. Garnish with the parsley.BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0tag:blogger.com,1999:blog-8240680062016038370.post-21157725848765699782010-11-03T15:55:00.000+00:002010-11-03T15:55:01.446+00:00Salsamole? Guacasla? Avosalsa?I was craving fresh salsa... the chunky kind that just tastes like summer...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG3dEH4JCO1vo9Xr0ssII52FmIJkexH3K_rbxAKINnRBS-weyROJo0BNORRB8VnL9LRCkJ_bgy4Jlr-NZzbOoAgAEUJXXnkZYAkRRxiJT9xeWfFb2a0ccWnYoYf4GSy0ybFgXKF-T-EvA/s1600/PA110029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG3dEH4JCO1vo9Xr0ssII52FmIJkexH3K_rbxAKINnRBS-weyROJo0BNORRB8VnL9LRCkJ_bgy4Jlr-NZzbOoAgAEUJXXnkZYAkRRxiJT9xeWfFb2a0ccWnYoYf4GSy0ybFgXKF-T-EvA/s320/PA110029.JPG" width="320" /></a></div>We had gone to the market and ended up with some ripe avocados, which never seems to happen to us - we always get the ones that are hard as rocks.<br />
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So I wanted to combine the two - but we couldn't decide what it should be called. The hubby voted for Salsamole - which I'm a little partial to, but maybe not totally accurate.<br />
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Anyway, it ended up being pretty great - and easy to make!<br />
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<b>Salsamole</b><br />
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Ingredients:<br />
<ul><li>2 large tomatoes (or a bunch of cherry tomatoes - more flavorful, I think)</li>
<li>1 large white onion</li>
<li>1 ripe avocado</li>
<li>Chopped fresh cilantro to taste - I used about 1/4 cup but I like cilantro</li>
<li>1 jalapeno - if you like it spicy, leave the seeds in, or if you're like me and you're not too big on spice but just want some flavor, take the seeds out</li>
<li>Juice of one lime</li>
</ul>1. Chop the tomato<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPRZiIkpTdQrfm3ZBc1s3kkA0AgnC15jBIPhJWhRWK08kWprDBTVXx947043fZmPDwo786LUA29DI0Mnqg6XnyUT04KXaz-VH-4NJABtmT8LDz0e5NaxK8gSOxQqIokdA4trzkWR1DrY/s1600/PA110024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPRZiIkpTdQrfm3ZBc1s3kkA0AgnC15jBIPhJWhRWK08kWprDBTVXx947043fZmPDwo786LUA29DI0Mnqg6XnyUT04KXaz-VH-4NJABtmT8LDz0e5NaxK8gSOxQqIokdA4trzkWR1DrY/s320/PA110024.JPG" width="320" /></a></div>2. Chop the onion and add it to the bowl<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyBnWD6Fv8W5_ObZev6uWFiqO6M1a9q9MjhNoj2HJFUWbyOh9agUSjrrRUX4idBV-CQ3xhlEMwsP8HGcnTl3WQgjXIImvRiAPYQnMRdV85AEpEnSo63frKs50WbiPZNENgYvD2J7sEQ4/s1600/PA110025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuyBnWD6Fv8W5_ObZev6uWFiqO6M1a9q9MjhNoj2HJFUWbyOh9agUSjrrRUX4idBV-CQ3xhlEMwsP8HGcnTl3WQgjXIImvRiAPYQnMRdV85AEpEnSo63frKs50WbiPZNENgYvD2J7sEQ4/s320/PA110025.JPG" width="320" /></a></div><br />
3. Chop and add the cilantro<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_l-yHeDgNxagFfKoTiqxC31ReJPuoWQCTRFRL-KbzyYJ5YchjTsRFANlrr81iX-Twuja4c2Vm51Mm3FF0A4Ue9FBRgD0yYbMP6I6r9ac9GVvj4HUXF14CMuWWMkYXK5CnI1Fl1aWHHU/s1600/PA110026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_l-yHeDgNxagFfKoTiqxC31ReJPuoWQCTRFRL-KbzyYJ5YchjTsRFANlrr81iX-Twuja4c2Vm51Mm3FF0A4Ue9FBRgD0yYbMP6I6r9ac9GVvj4HUXF14CMuWWMkYXK5CnI1Fl1aWHHU/s320/PA110026.JPG" width="320" /></a></div><br />
4. Chop the avocado and jalapeno, add them to the bowl. Squirt the lime juice over the bowl and mix.<br />
5. Dig in and enjoy!!!BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0tag:blogger.com,1999:blog-8240680062016038370.post-61695986134759512482010-10-23T18:34:00.000+01:002010-10-23T18:34:34.582+01:00What I've been eatingApologies for it having been so long since I last posted. Live has been crazy the last few weeks. The junker car we bought broke, so we had to buy a new one - which promptly also broke. My mom came to visit and then I got sick :-( But I'm back now and I wanted to give you a taste of what I've been eating while I've been gone. Unfortunately, I forgot to take photos of most of it... oops! But they're all still great recipes!<br />
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<a href="http://wednesdaychef.typepad.com/the_wednesday_chef/2007/01/jamie_olivers_e.html">Jamie Oliver's Eggplant Parmesan</a> - This was fabulous! It wasn't a traditional eggplant parm where you fry the eggplant, but it ended up tasting that way and was a TON healthier. It also reheated well the next day for lunch.<br />
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<a href="http://simplyrecipes.com/recipes/butternut_squash_with_browned_butter_and_thyme/">Butternut Squash with Browned Butter & Thym</a>e - a fabulous fall side dish! We got some great butternut squash at the market and this was just the perfect recipe to try it out. Comfort food at it's best!<br />
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<a href="http://smittenkitchen.com/2010/10/mushroom-lasagna/">Mushroom Lasagna</a> - this was AMAZING! It tasted like an alfredo sauce, but without any actual cheese! My mom said, "restaurant quality!" Keep in mind, this isn't particularly easy and takes up a bunch of pans, but it was well worth it. I used portobello mushrooms and spinach lasagna noodles, but I think next time I would mix and match a few different types of mushrooms. Give it a try and let me know what mushrooms you used and how it tasted!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhAdrmTGA11AXSRIILl3hxIMELzNWC9x_4fGi4nQ1T67zU9lJY1dSjy_EPxlbubWrT4bEBmyKBp_WebitqZJZE7FE6jwXlv_zJOu-3y-LEqurx18Q75eb-nF6CmA2S-vNb1BDQ_bkUWY/s1600/PA070015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhAdrmTGA11AXSRIILl3hxIMELzNWC9x_4fGi4nQ1T67zU9lJY1dSjy_EPxlbubWrT4bEBmyKBp_WebitqZJZE7FE6jwXlv_zJOu-3y-LEqurx18Q75eb-nF6CmA2S-vNb1BDQ_bkUWY/s320/PA070015.JPG" width="320" /></a></div>BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0tag:blogger.com,1999:blog-8240680062016038370.post-63332825889256989722010-09-29T19:13:00.000+01:002010-09-29T19:13:08.653+01:00Recipe RecommendationsI thought it might be good to share some of the recipes I tried from other sources recently, without modifications, that I found to be really great. You should give some of them a try too!<br />
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<a href="http://steamykitchen.com/7055-baked-parmesan-garlic-chicken-wings.html">Baked Parmesan Garlic Chicken Wings</a> from <a href="http://steamykitchen.com/">Steamykitchen.com</a>. These were awesome, amazing yummy goodness and I can totally understand why she made them one of her favorite recipes.<br />
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<a href="http://cheaphealthygood.blogspot.com/2008/04/sweet-victory-chicken-with-shallot.html">Chicken with Shallot-Apricot Sauce</a> from <a href="http://cheaphealthygood.blogspot.com/">CheapHealthyGood</a> This ended up being really good - something a little different with a savory bite from the balsamic vinegar.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFvFgp1oCVJKamNQYPqjzfGRUgbsyaESxo7kCWVn54ZvqDqVQrbk0HiZ00ZXCYWUKf_tR2WqCHf5_sM-Sz6R6_rsZ4y0ePi1SxCCLpk8RREqUT4p85m0o9ehbTDjFsPLnaXpkKM-KBII/s1600/P9270007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFvFgp1oCVJKamNQYPqjzfGRUgbsyaESxo7kCWVn54ZvqDqVQrbk0HiZ00ZXCYWUKf_tR2WqCHf5_sM-Sz6R6_rsZ4y0ePi1SxCCLpk8RREqUT4p85m0o9ehbTDjFsPLnaXpkKM-KBII/s320/P9270007.JPG" width="320" /></a></div><br />
<a href="http://whiteonricecouple.com/gardening/roasted-brussels-sprouts-balsamic-vinegar/">Roasted Brussels Sprouts with Balsamic</a> from <a href="http://whiteonricecouple.com/">whiteonricecouple.com</a>. If you've never been into Brussels sprouts before, you haven't tried these. Tangy from the balsamic, and super-easy. These will definitely become a staple in my recipe book!<br />
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<a href="http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html">Golden-Crusted Brussels Sprouts</a> from <a href="http://www.101cookbooks.com/index.html">101cookbooks.com,</a><br />
I had some leftover Brussels Sprouts from the recipe before and on the spur-of-the-moment, trying to come up with a veggie to go with dinner tried this out. They were pretty awesome too! Hubby liked these better and I liked the balsamic ones better. Try them both and let me know what you think!<br />
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What do you think of this kind of post? Interesting? Helpful? Should I keep doing these?BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com2tag:blogger.com,1999:blog-8240680062016038370.post-55608294734170109042010-09-27T20:14:00.000+01:002010-09-27T20:14:33.057+01:00Slow Cooker Pot Roast with VegetablesThis was the first recipe I've actually come up with all by myself! I wanted to have a basic pot roast, but every recipe I looked at had cream of something soup in it, and it just didn't sound like what I was going for. So I put this one together and gave it a shot. <br />
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It turned out great and made enough for the Hubby and me and then leftovers for both of us for lunch tomorrow. There was enough liquid in the bottom that you could make a gravy if you were so inclined (I'm not a big fan, so I didn't bother). These are admittedly not the most fabulous photos ever (I kind of forgot about taking pictures at the end until we were already eating), but it's a simple, way easy meal that makes you feel like you accomplished something! <br />
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsf61Pc-oSGprLAxk-j82MjIo8sbHOYVkB8MZ3rFSKFKQCpDCgTfRp_zBX1W1tvv4Wg5Ia6uLfMLhNk-B4fBEr01O_OyCdzfIMD_yhz3A-vwd6r-oc03LyelDM4kKdaGFC3-05Zb-HGuA/s1600/P9270003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Serves 4<br />
Ingredients:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24APTzsH7bhqVVBbkS6NBPYxhA7QT-dBG-XpeYkbGnFDcaH_UfSED97Sj5gDJP5dhUunpa8GmP33so2XnTQdC36RWGLvnZ3dYrUCanRoyKWsOUujqxHDdxTgeDx1z52u6vRAl93DAkx4/s1600/P9270008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><ul><li>1 1/2 to 2 lb chuck roast</li>
<li>1/2 lb potatoes (I used small white potatoes), quartered or cubed</li>
<li>3 large carrots, cut into 1/2 inch pieces</li>
<li>2 small onions, cut into wedges</li>
<li> 3/4 cup of red wine</li>
<li>1 T Worcestershire sauce </li>
<li>1 T fresh basil, chopped</li>
<li>1 tsp dried oregano</li>
<li>1 cube of beef bouillon</li>
</ul>1. Put the carrots, potatoes and onions in the bottom of the slow cooker<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVH0gtQeUqmuKie9bVzx4AKvBNHdLCGxJ-VHbqu5gSrBrXNhNVBLge2fCuKH0Ui13jT0Jihu82u25g8ES7tdHPU-asfKfkjzoSYeAqeIDgMAeg0uetyqsIzRrQR3VPswH3RJqc8xtQ4i8/s1600/P9270001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVH0gtQeUqmuKie9bVzx4AKvBNHdLCGxJ-VHbqu5gSrBrXNhNVBLge2fCuKH0Ui13jT0Jihu82u25g8ES7tdHPU-asfKfkjzoSYeAqeIDgMAeg0uetyqsIzRrQR3VPswH3RJqc8xtQ4i8/s320/P9270001.JPG" width="320" /></a></div><br />
2. Brown the meat in a skillet and place in the slow cooker on top of the veggies.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVQSc1QhSEAM3_TaqRODRHpDsyVu3H8icBsh8eyL60YQBq49bRgIqlxy4wizcKXLB7k2y4ftjljY_rOiJv-PlQqjNRPwKuswtgyTeiI9HAN-orm_OSMq_RcPKM-dBdy2heNFbzmC0on4/s1600/P9270002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVQSc1QhSEAM3_TaqRODRHpDsyVu3H8icBsh8eyL60YQBq49bRgIqlxy4wizcKXLB7k2y4ftjljY_rOiJv-PlQqjNRPwKuswtgyTeiI9HAN-orm_OSMq_RcPKM-dBdy2heNFbzmC0on4/s320/P9270002.JPG" width="320" /></a></div><br />
3. Combine the red wine, Worcestershire sauce, basil, oregano and beef bouillon and pour over the roast and veggies.<br />
4. Cover and cook on low for 10-12 hours.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24APTzsH7bhqVVBbkS6NBPYxhA7QT-dBG-XpeYkbGnFDcaH_UfSED97Sj5gDJP5dhUunpa8GmP33so2XnTQdC36RWGLvnZ3dYrUCanRoyKWsOUujqxHDdxTgeDx1z52u6vRAl93DAkx4/s1600/P9270008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24APTzsH7bhqVVBbkS6NBPYxhA7QT-dBG-XpeYkbGnFDcaH_UfSED97Sj5gDJP5dhUunpa8GmP33so2XnTQdC36RWGLvnZ3dYrUCanRoyKWsOUujqxHDdxTgeDx1z52u6vRAl93DAkx4/s320/P9270008.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsf61Pc-oSGprLAxk-j82MjIo8sbHOYVkB8MZ3rFSKFKQCpDCgTfRp_zBX1W1tvv4Wg5Ia6uLfMLhNk-B4fBEr01O_OyCdzfIMD_yhz3A-vwd6r-oc03LyelDM4kKdaGFC3-05Zb-HGuA/s1600/P9270003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsf61Pc-oSGprLAxk-j82MjIo8sbHOYVkB8MZ3rFSKFKQCpDCgTfRp_zBX1W1tvv4Wg5Ia6uLfMLhNk-B4fBEr01O_OyCdzfIMD_yhz3A-vwd6r-oc03LyelDM4kKdaGFC3-05Zb-HGuA/s320/P9270003.JPG" width="320" /></a></div>BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0Cheveley, Newmarket, Suffolk CB8 9DQ, UK52.2255555 0.464798952.222269499999996 0.4575034 52.2288415 0.4720944tag:blogger.com,1999:blog-8240680062016038370.post-30869200999850736042010-09-23T19:15:00.000+01:002010-09-23T19:15:31.343+01:0010 things I've learned about gardening in our first year1. Weeds suck - especially stinging nettles. Hopefully, this won't be as much of an issue next year, as we're trying to kill them off this fall.<br />
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2. Tomatoes from your own garden taste TOTALLY different from those you get from the grocery store. They aren't even from the same planet. As someone who has always hated plain tomatoes, I learned that I ADORE garden tomatoes. They are awesome!<br />
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgiMVnweEJ4rqC7Ymy9cqgKIP4DCnUT9drM01zMt1ZyaZmPCjO-cHcpka_NSqcjlsmDLrHnivyXFHDWU4lDpeYu3lllpt4uGmazOPV9rcWV86nrs9wW853LvAxPK4yEYIP5GGRKIAX1Q/s1600/P8230002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgiMVnweEJ4rqC7Ymy9cqgKIP4DCnUT9drM01zMt1ZyaZmPCjO-cHcpka_NSqcjlsmDLrHnivyXFHDWU4lDpeYu3lllpt4uGmazOPV9rcWV86nrs9wW853LvAxPK4yEYIP5GGRKIAX1Q/s320/P8230002.JPG" width="320" /></a></div><br />
3. It's important to spread out your plantings and to plant successively. Otherwise you end up with three bags of potatoes that you need to eat all at once. And you get one harvest of carrots, etc.<br />
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4. I need to be more creative in using/preserving our harvest. I was unprepared for the volume this year and you can only make so much zucchini bread and give it away before people stop taking it! Next year, I need to be prepared to can/dehydrate/etc to keep the produce around longer.<br />
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5. Gardening requires patience. I don't have that. This makes gardening hard. <br />
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6. Courgette/Zucchini plants get HUGE! They will take over your whole garden if you let them. Planning for this space is essential. <br />
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7. Gardening gives you an excuse to be outside when it's nice out.<br />
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8. Growing stuff from seed is hard - especially if you manage to get them outside and you have huge frost in May, right after you put them out. But it's fun and rewarding and I'll try it again next year.<br />
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9. Fresh herbs rock! They make your food taste so much better. A dish that was completely bland with dry herbs is amazing with fresh ones. Once you grow fresh herbs, it's hard to go back. And when you have them fresh, you spice up every dish.<br />
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10. Gardening is fun, rewarding and it's a really great feeling to eat something that you grew and cooked with your bare hands from seed/plant all the way through!BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0tag:blogger.com,1999:blog-8240680062016038370.post-74650844409941145602010-09-17T18:07:00.000+01:002010-09-17T18:07:51.533+01:00Tour of Britain - I beat Bradley Wiggins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVJTKRi5cdrgGqdlafYoW29ip4slxMtc2-olqbUSlXTze88MVuH5yNax8ple9Mq4JeZwTnR7V5d7UCBgZATQKQd24l5EL8hXGX6lA3z0j6MsXTQWuFUOn-Cmn24SMvhOBv_hEPjdnsUA/s1600/P9170007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVJTKRi5cdrgGqdlafYoW29ip4slxMtc2-olqbUSlXTze88MVuH5yNax8ple9Mq4JeZwTnR7V5d7UCBgZATQKQd24l5EL8hXGX6lA3z0j6MsXTQWuFUOn-Cmn24SMvhOBv_hEPjdnsUA/s320/P9170007.JPG" /></a></div><br />
Ok... so maybe I didn't beat Bradley Wiggins, really. But I was on my bike and he was on his bike and I was in front of him and I got to where I was going before he did. So... I'm pretty sure that means I beat him. Even though, the race hadn't technically started... and I finished about 400m after I started.<br />
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So... the story is that <a href="http://www.tourofbritain.co.uk/_ns_news/default.asp?news_id=130">Stage 7</a> of the <a href="http://www.tourofbritain.co.uk/">Tour of Britain</a> left from Bury St. Edmunds this morning and the bike shop I work at was given the opportunity to be part of the community cyclists who led out the stage. Basically, we hung out in front of the starting line and rode just ahead of the pros for about the first 400m of the neutral zone - before they actually started racing. <br />
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Very fun - cool to be inside the barriers instead of on the sidelines for once. I pretended that all the spectators were there just to see me. Made me feel pretty popular for a few minutes. <br />
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We saw <a href="http://www.teamsky.com/profile/0,27291,17543_5771661,00.html">Bradley Wiggins</a> and <a href="http://www.teamsky.com/profile/0,27291,17543_5771648,00.html">Geraint Thomas</a> walking down the stairs from signing on, but we weren't really close enoug h to get a photo. We did get to see all the riders ride by after we pulled off, which was pretty cool (although I didn't manage to get any pictures of these guys specifically). But I did manage to get these pictures of some of the peloton as they rode past!<br />
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Fun times had by all... plus, today was the day I managed to beat an entire pro peloton... including Bradley Wiggins!BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0tag:blogger.com,1999:blog-8240680062016038370.post-18047656227483802712010-09-16T18:12:00.000+01:002010-09-16T18:12:30.722+01:00Ode to my breadmakerA few of you may already know (or have heard me wax poetically) about the fact that I recently got a breadmaker. <br />
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A little part of me hurt to get it - I actually LOVE baking bread. I love being able to make something really wonderful, comforting and worthwhile with my bare hands, some flour and a few other ingredients. It also brings back great memories of my dad baking bread, bagels, etc and makes me feel a little closer to home - which is a nice thing when you live about 4700 miles away! <br />
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But the reality is that I just don't often have time to bake bread these days. Between work, school, husband, cat, and occasionally trying to get a few bike rides and runs in, there just isn't time to spend a whole afternoon kneading and rising, etc. But I love eating homebaked bread, so I thought this might be a great solution. I get the bread without the big time commitment and without having to really babysit the bread. <br />
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So... more about the fabulous breadmaker. I got the <span id="btAsinTitle"><a href="http://www.amazon.com/gp/product/B001C2KY7Y/ref=oss_product">Cuisinart CBK-100 Programmable Breadmaker</a>. Mostly I picked this one because it got good reviews on Amazon, bakes the bread so you get a horizontal loaf instead of a vertical one and beeps so you can remove the paddle and not have a huge hole on the bottom of your loaf. (It also makes jams, although I haven't tried that part of it yet!)</span><br />
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The first night I got it, we made a very successful loaf of French bread (sorry no pictures of that one) for fondue the next night. Amazingly easy - all I had to do was put ingredients in the little bowl in the right order, put it in the breadmaker and walk away! <br />
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Since the original night I've also made a hugely successful loaf of Pumpernickel bread (my FAVORITE). I love pumpernickel bread and always struggle to find it and have<span style="color: black;"><span style="background-color: white;"> never had</span> the</span> courage to try to make it from scratch before (lots of weird ingredients). Out of the loafs I've made so far, this one was definitely my favorite. <br />
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</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55OEANzS4cntLPsil0gPIf6kdCFh2zi1ISZhRg1t3x-p2rEQZaBtLi3Qr4pD37WZ2t_6Y79awCCCniBw0ON6F3QJ4HNVREN9wf5ZZmf7ANF41y5xlMOJRX89OCVaZLUK6CUAMWShoe5w/s1600/P9080012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55OEANzS4cntLPsil0gPIf6kdCFh2zi1ISZhRg1t3x-p2rEQZaBtLi3Qr4pD37WZ2t_6Y79awCCCniBw0ON6F3QJ4HNVREN9wf5ZZmf7ANF41y5xlMOJRX89OCVaZLUK6CUAMWShoe5w/s320/P9080012.JPG" /></a></div><br />
I've also made a honey whole wheat loaf, which turned out rather well as well (not as photogenic as the pumpernickel, but still tastes great!). <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPDZ5MUf-KbWms6RtDjpxI4ysBEBOPHvQFSbXcFfEclp8_gGfezawjWbkdQuTQ97boqH9mNx_qiXq5rXrqONx0sWR9TrQ0h8ixaK9V_asB7nZHb_pPyhB7NjfwRZ9Gys6wgCfdor1JiE/s1600/P9160001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPDZ5MUf-KbWms6RtDjpxI4ysBEBOPHvQFSbXcFfEclp8_gGfezawjWbkdQuTQ97boqH9mNx_qiXq5rXrqONx0sWR9TrQ0h8ixaK9V_asB7nZHb_pPyhB7NjfwRZ9Gys6wgCfdor1JiE/s320/P9160001.JPG" /></a></div><br />
So from this, I've come to the conclusion that I LOVE my breadmaker. I am a hugely messy cook - especially when it comes to anything with flour. I swear, every time I open that flour canister, it just explodes all over me and the kitchen. My husband finds this phenomenon hugely amusing (actually, I kind of do too - I even got the cat floured one time!). With the breadmaker, it mostly keeps this under control. I get a little flour on the counter but since I don't really do anything with it except scoop it into the breadmaker bowl, there's not a huge mess. Also, there are way fewer dishes to do, again since it all happens in one place. <br />
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I love the convenience of the breadmaker, but I think I will probably continue to make bread from scratch when I have the time and the inclination because doing it mechanically (or "cheating" as my husband has decided to call it) takes away the fun and the enjoyment. But breadmaker bread is still way better than no fresh bread at all!BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com2tag:blogger.com,1999:blog-8240680062016038370.post-84376944312963105642010-09-08T18:55:00.002+01:002010-09-17T16:01:10.148+01:00Simply Roasted Tomato Rotini PastaBeing a military wife, the hubby often isn't home for dinner. In that situation, I struggle to make real meals. For some reason, cooking for two people justifies vegetables, meat and real effort. When it's just me, it seems like it's just too much effort and sometimes I end up just giving up and eating Cheerios.<br />
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Tonight, though, I wanted to make something real, but not complicated. In addition, our garden has just exploded with tomatoes in the last week. So... using some inspiration from <span style="font-style: italic;">Simply Roasted Cherry Tomatoes at</span> <a href="http://greenlitebites.com/2008/12/10/simply-roasted-cherry-tomatoes/">Greenlitebites.com</a>, I decided to make Simply Roasted Tomato Rotini Pasta.<br />
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It turned out awesome! Really flavorful and totally great comfort food! <br />
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Ingredients:<br />
<ul><li>Cherry Tomatoes, sliced in half</li>
<li>Olive oil </li>
<li>1/2 tsp minced garlic</li>
<li>Sea salt</li>
<li>Black pepper</li>
<li>Dried basil (I prefer fresh, but my basil plant seems to be dying on me)</li>
<li>Grated Parmesan Cheese</li>
<li>Whole Wheat Rotini Pasta (cooked according to package directions)</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYJj1YMPKsIjJMpczAb1Tr8gyf51qKAUku-UnNXrslq5iW8WAb58YLfigBmQBWGRNFGSaeqNW9OnQXRLkNdzmHa5hh7csqKwj0tx0DodmxkaDkWI0QZ_impjyZMNmz0tKuNjnuUMfdF8/s1600/P9080003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYJj1YMPKsIjJMpczAb1Tr8gyf51qKAUku-UnNXrslq5iW8WAb58YLfigBmQBWGRNFGSaeqNW9OnQXRLkNdzmHa5hh7csqKwj0tx0DodmxkaDkWI0QZ_impjyZMNmz0tKuNjnuUMfdF8/s320/P9080003.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1nRlpH3eUm4nx8M1W-we2JnxCItdLddFiHJH1g6gofGvkjXORITGQdvmcaStND0BCuQdV_n5SWncvy8gZ_rvmf2hxap0DhKRJiq2fRCZ1ze71YpE4WwZ6A3Z1g7CwgAS_TfjWxBay0o/s1600/P9080010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1nRlpH3eUm4nx8M1W-we2JnxCItdLddFiHJH1g6gofGvkjXORITGQdvmcaStND0BCuQdV_n5SWncvy8gZ_rvmf2hxap0DhKRJiq2fRCZ1ze71YpE4WwZ6A3Z1g7CwgAS_TfjWxBay0o/s320/P9080010.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4EzYaEYNLsVK5DX5qwnQ_vyYwz6FJl6rktCF-5USBdfEoUwXjXjb_lRV13Yp68jBtlmjGg0rq1oxyZ3X0y1LHVG28961y0gvdnddYkPv-Kpr89diFUcntqzp2rgvH2fC7xjJO3mpQ88/s1600/P9080011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4EzYaEYNLsVK5DX5qwnQ_vyYwz6FJl6rktCF-5USBdfEoUwXjXjb_lRV13Yp68jBtlmjGg0rq1oxyZ3X0y1LHVG28961y0gvdnddYkPv-Kpr89diFUcntqzp2rgvH2fC7xjJO3mpQ88/s320/P9080011.JPG" /></a></div><ol><li>Preheat the oven to 425 degrees.</li>
<li>In a glass baking dish or bowl, add a bit of olive oil and the tomatoes. Toss around to coat the tomatoes.</li>
<li>Add everything else except the pasta to the bowl, according to your tastes. Stir to coat.</li>
<li>Pop in the oven and bake for about 18-20 minutes.</li>
<li>Stir the tomatoes to create a bit of a sauce and top the pasta with the tomato mixture. </li>
</ol>BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0tag:blogger.com,1999:blog-8240680062016038370.post-48781238555924485022010-09-08T15:02:00.005+01:002010-09-17T16:01:52.897+01:00Veggie/Chicken Skillet DinnerAdapted from Skillet Veggie & Feta Tacos at <a href="http://greenlitebites.com/2010/07/02/skillet-veggie-and-feta-tacos/">GreenLiteBites.com</a>: <br />
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<div></div>This turned out pretty well, although it was a little wet - I think a bit too much moisture in all the veggies. I used a slotted spoon to take it out of the skillet and it turned out fine, but next time maybe drain a bit while cooking.<br />
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This made enough for dinner for the two of us and lunch for both of us tomorrow.<br />
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Ingredients:<br />
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<ul><li> 3 skinless, boneless chicken breasts, cut into chunks</li>
<li>1 tsp olive oil</li>
<li>1 zucchini</li>
<li>1 yellow squash</li>
<li>About 1/2 pint of grape tomatoes </li>
<li>4 oz mushrooms</li>
<li>1 onion, chopped</li>
<li>1 tsp Chopped Garlic </li>
<li>1 tsp Fresh Basil </li>
<li>1 tsp Fresh Oregano</li>
<li>Feta cheese to sprinkle on top</li>
</ul><ol><li>In a skillet, saute the chicken chunks in the olive oil about 4 minutes or until cooked through.</li>
<li>Add the onion to the skillet and cook for 2 minutes without stirring.</li>
<li>Add the garlic and the rest of the veggies to the skillet. Sprinkle with salt and pepper, stir to cover.</li>
<li>Cover and cook for 2 minutes without stirring.</li>
<li>Add the basil and oregano to the skillet, stir to distribute flavor. Cover and cook for another 2-3 minutes or until squashes are cooked through.</li>
<li>Dish out onto a plate and sprinkle each serving with feta cheese and enjoy!</li>
</ol><br />
<div></div>BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0tag:blogger.com,1999:blog-8240680062016038370.post-20295416870562000032010-09-08T14:59:00.000+01:002010-09-08T16:54:56.661+01:00And it commences...So… I decided to start a blog. Lately, I’ve been reading a lot of food, healthy living, gardening, organizing, frugal living, etc. blogs. I want a place to keep track of all the new recipes I’m trying, stuff that happens in the garden, great workouts, etc - and to be able to let my friends and family see them, so here it is.<br /><br /><br />I’m not really sure what exactly I’m planning to post here, and it will probably be a mix of food, workouts, weight loss, gardening, etc. So, if you’re interested, check it out… if you aren’t, that’s ok too.BikerChickhttp://www.blogger.com/profile/05190360985502959412noreply@blogger.com0