tag:blogger.com,1999:blog-91593681479149626302024-02-21T04:52:43.962-08:00Z PRZYMRUŻENIEM OKA (CZYLI PRAWIE PEŁNIA ŻYCIA)~~~ Życie na "pełnych obrotach", ale jak najbardziej zdrowo i harmonijnie, może być prawdziwym wyzwaniem nawet dla najbardziej odpornych... Stąd nazwa tego bloga, bo wszak życie "z przymrużeniem oka" ma swoisty smak! ~~~wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-9159368147914962630.post-82059040287789210912012-05-04T17:12:00.002-07:002012-05-04T17:13:18.779-07:00MAŁA RZECZ A CIESZY / A SMALL THING CAN BRING A LOT OF JOY<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLDLKsrDd5-gr00UowpbXyonM04D8DY7G0etaLBvVrEY9k7vADzZC2m59KKuK08qP_TXKK5W4XD1D_kD_l2jBrEnw4g7d1uXF81xbOzVwzxR55EDyVzAq5pbIeuotvr52NRGHaIelnAFq/s640/orchid+is+beginning+to+blood+005.JPG" width="640" /></div>
<br />
<div class="separator" style="clear: both; color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
<i><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLDLKsrDd5-gr00UowpbXyonM04D8DY7G0etaLBvVrEY9k7vADzZC2m59KKuK08qP_TXKK5W4XD1D_kD_l2jBrEnw4g7d1uXF81xbOzVwzxR55EDyVzAq5pbIeuotvr52NRGHaIelnAFq/s1600/orchid+is+beginning+to+blood+005.JPG" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: black; font-family: Georgia,"Times New Roman",serif;">TYLKO ORCHIDEA</span><span style="color: black;"> /JUST AN ORCHID</span></b></a></span></i></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com0tag:blogger.com,1999:blog-9159368147914962630.post-39005953107823469822011-12-16T14:31:00.000-08:002011-12-18T01:04:39.814-08:00PIERNICZKI /GINGERBREAD COOKIES<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><a href="http://www.cincin.cc/index.php?showtopic=15964&hl=pierniczki+janki" style="color: lime;" target="_blank"></a></span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><span style="color: black;"> <span style="color: #cc0000; font-size: x-large;">Życzę wszystkim spokojnych, pełnych miłości Świąt Bożego Narodzenia i Dosiego Roku !</span></span></span></div><div class="separator" style="clear: both; color: #cc0000; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><span style="color: black;"> </span></span><span style="font-size: small;">PS. Pierniczki zrobiam z przepisu <a href="http://www.cincin.cc/index.php?showtopic=15964&hl=pierniczki+janki" style="color: lime;" target="_blank">Janki na cincin...</a></span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeknDS4FsKofmXyiMAnSTwtdz0bDYwO1xnb0vkfQtQ0bu3y94Lg0D8928IUjs4DXkhzaWpKlAgr3ppkP47nyQtqA9EVpgTlpXLhq4Tm4OTwyCCgAmRiQLCco7__hwl2u1wlK1z-jjVo1E/s1600/renifery+na+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeknDS4FsKofmXyiMAnSTwtdz0bDYwO1xnb0vkfQtQ0bu3y94Lg0D8928IUjs4DXkhzaWpKlAgr3ppkP47nyQtqA9EVpgTlpXLhq4Tm4OTwyCCgAmRiQLCco7__hwl2u1wlK1z-jjVo1E/s640/renifery+na+blog.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> <img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjguxWJ6TUukKMedHxuFJhoLSDBU2Y6FgnQEzZS2qyleI1yJC9Qw75LizxcaVvOhYvg6o78EcsdRD8JQHRSZHFxJJUrb36vVjdgD5mPzqbXE5aWxtaOOtf9Je-b7HluZYQuYVECpQvSbaAp/s640/choinka+na+blog.jpg" width="640" /> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VUHnR3cObK0bycHdVE2fgEd1Gje4u249BMoD-uIaYEqLvvEhG-_2afJQb599vnNTxrXR99wZBEpWFPNgcEk5ulPDp4I4Z6jRdub_YEMeEJKT7oEcfR60WKA5ICn8fyGj4h4DXAKABNU_/s1600/cats+na+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0VUHnR3cObK0bycHdVE2fgEd1Gje4u249BMoD-uIaYEqLvvEhG-_2afJQb599vnNTxrXR99wZBEpWFPNgcEk5ulPDp4I4Z6jRdub_YEMeEJKT7oEcfR60WKA5ICn8fyGj4h4DXAKABNU_/s640/cats+na+blog.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvM6pw0fOcT3aK7mgoQZNQeA7HIYVQ-ATNvligTomHu9F5RMqQri_03xTAAWSvILCrtuFOJDPX36sZ0aijf1bV_itMlQ8zKavTxz06ELhZcm4N5hBqmwc0kyyveQmuoHLt_huNKsbe2FGw/s1600/pierniczki+na+blog+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvM6pw0fOcT3aK7mgoQZNQeA7HIYVQ-ATNvligTomHu9F5RMqQri_03xTAAWSvILCrtuFOJDPX36sZ0aijf1bV_itMlQ8zKavTxz06ELhZcm4N5hBqmwc0kyyveQmuoHLt_huNKsbe2FGw/s640/pierniczki+na+blog+1.JPG" width="576" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5omTKW84NV3TEvnCWTi8z8mov_SfgGxDYUgXrtDczSYVrc441Ly1w_J0HxJ3dIe61yMQ9JtPQeE8iUxKBvD6VveoOeQFKLGY-1r2tJt-6BHUgIXZnU3ccs5fCXBMPfFtUrhgFTYmLrh9/s1600/snowman+na+blog.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO5omTKW84NV3TEvnCWTi8z8mov_SfgGxDYUgXrtDczSYVrc441Ly1w_J0HxJ3dIe61yMQ9JtPQeE8iUxKBvD6VveoOeQFKLGY-1r2tJt-6BHUgIXZnU3ccs5fCXBMPfFtUrhgFTYmLrh9/s640/snowman+na+blog.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6W4CtwGWu3Kq3BqXSOdaloQK8OSyu4uEIvsm91h59WhZeeUtth74L525ZpLA0kZL36F7_acPchRGoFhWNyucWugV7gUwTUZQXJzMj1IAc536BnvhtJ7Qij2uT3lVcebxqkscMaye8afX/s1600/gingerbread+man+na+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6W4CtwGWu3Kq3BqXSOdaloQK8OSyu4uEIvsm91h59WhZeeUtth74L525ZpLA0kZL36F7_acPchRGoFhWNyucWugV7gUwTUZQXJzMj1IAc536BnvhtJ7Qij2uT3lVcebxqkscMaye8afX/s640/gingerbread+man+na+blog.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; color: #cc0000; text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: x-large;">I wish you all Marry Christmas and Blessed New Year !</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"> </span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">PS. The recipe for these gingerbread cookies comes from <a href="http://www.cincin.cc/index.php?showtopic=15964&hl=pierniczki+janki" style="color: lime;" target="_blank">Polish culinary forum...</a></span></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com0tag:blogger.com,1999:blog-9159368147914962630.post-26874814555980855112011-11-29T12:44:00.000-08:002011-11-29T13:51:39.119-08:00Wielka Akcja Świątecznej Pomocy dla Zwierząt !<div style="text-align: center;"><span style="font-size: large;">ZWIERZAKI TEŻ CZUJĄ / ANIMALS HAVE FEELINGS</span><br />
</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="http://www.youtube.com/embed/8Xk51ybG7Kk?fs=1" width="480"></iframe><br />
<br />
<a href="http://www.fundacjazmienmyswiat.tarnow.pl/wasp.php" target="_blank">FUNDACJA ZMIEŃMY ŚWIAT</a> </div><div style="text-align: center;"><br />
</div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com0tag:blogger.com,1999:blog-9159368147914962630.post-67416845872323922332011-11-18T18:26:00.000-08:002011-11-19T14:18:56.177-08:00Jesienna zupa z kurek z kukurydzą / The Fall soup with Chanterelles and corn<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiou4gDjQDFbqj6JSUNSqqsLdPRG4qSmPOr2LdTnraT4o9xzFzxl7sur2XrOCZNpuhcfD-XLgsMM9dp5gc_TQNc3L6CZH6Hmi212W2MWwHFxbexTOw3VOXP5L0s3HbjcsZe5QMMBWZlYR_t/s1600/zupa+kurkowa+collage+1+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiou4gDjQDFbqj6JSUNSqqsLdPRG4qSmPOr2LdTnraT4o9xzFzxl7sur2XrOCZNpuhcfD-XLgsMM9dp5gc_TQNc3L6CZH6Hmi212W2MWwHFxbexTOw3VOXP5L0s3HbjcsZe5QMMBWZlYR_t/s640/zupa+kurkowa+collage+1+%25282%2529.jpg" width="640" /></a></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Czy grzyby mogą się znudzić? Mnie chyba nie... Na dodatek na moim ulubionym targu miałam ostatnio okazję spróbować zupy kurkowej z kukurydzą. Przyjemnie zaskoczył mnie nie tylko pomysł połączenia tych dwóch składników, ale i oryginalny smak tej kompozycji. Kukurydza, chociaż wyczuwalna, nie tylko że nie konkuruje ze smakiem grzybów, ale podkreśla ich leśny aromat. Więc cóż lepszego mogło ukoronować takie arcydzieło natury, jeżeli nie zapiekane parmezanowe chrupki...</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSbvt2kza3G-U97YcArEkgJAlmLkyVs-oB48ZA8jbzJZ1JIxaGypfqyiRtc7biyGcO-PgnLJy4H6LgV811SuXD88io9yBe5aLvrdyrAci0kVJ5jnVgSTaIcLeHWObKFBKrk8IMU9O4zfs/s1600/zupa+kurkowa+collage+4+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSbvt2kza3G-U97YcArEkgJAlmLkyVs-oB48ZA8jbzJZ1JIxaGypfqyiRtc7biyGcO-PgnLJy4H6LgV811SuXD88io9yBe5aLvrdyrAci0kVJ5jnVgSTaIcLeHWObKFBKrk8IMU9O4zfs/s640/zupa+kurkowa+collage+4+%25282%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><u><i><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br />
</span></b></i></u></div><div style="text-align: center;"><u><i><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">JESIENNA ZUPA Z KUREK Z KUKURYDZĄ</span></b></i></u></div><div style="text-align: center;"><br />
</div><ul style="text-align: center;"><li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 kg świeżych kurek</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 mała czerwona papryka </span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2 duże pory</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">2 szalotki</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> 1 kolba świeżej kukurydzy (albo szklanka mrożonej)</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 łyżeczka świeżego tymianku </span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">5 łyżek masła</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">gęsta słodka śmietana</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">1 litr wywaru (najlepiej grzybowego)</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">świeża zielona pietruszka do dekoracji</span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">15 dkg startego na grubej tarce parmezanu (na serowe chrupki)</span></li>
</ul><br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;">Białe części pora i szalotki drobno pokroić i podsmażyć na maśle do zeszklenia. Przełożyć łyżką cedzakową do wywaru i na pozostałym maśle podsmażyć pokrojone kurki przez około 5 minut (zostawić kilka podsmażoncyh kurek do dekoracji). Dodać do wywaru grzybowego razem z kukurydzą, papryką, i tymiankiem. (Jeżeli używamy świeżej kukurydzy to po odcięciu ziaren </span><span style="font-size: large;">pozostałą kolbę </span><span style="font-size: large;">obgotowujemy przez kilkanaście minut w wywarze, dla lepszego smaku, po czym wyrzucamy). Gotujemy do miękkości i miksujemy (używałam żyrafy). Doprawiamy solą i pieprzem, i po odstawieniu z ognia dodajemy słodką, gęstą śmietanę. Dekorujemy pokrojoną zieloną pietruszką, podsmązonymi grzybami, i podajemy z chrupkami serowymi.</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><u><i><b>PARMEZANOWE CHRUPKI</b></i></u></span></div><br />
<ul style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><li><span style="font-size: large;">15 dkg startego na grubych oczkach parmezanu</span></li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Formować koła z 1 łyżki parmezanu na blasze wyłożonej matą silikonową, albo pergaminem i lekko spłaszczyć. Z tej porcji wychodzi 8 krążków. Piec 4-6 minut w temperaturze 200 C dopóki ser nie zacznie "bąbelkować" (czas pieczenia może być różny, w zależności od oczekiwanego przyrumienienia i siły piekarnika)</span>.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEhzIzyN9wqPKdBGVwsnT24wFRVsKcWlWF8xJpi4gwAdNjpVBHnMqDJdXKd5LudlvpgxI1RJQiWFZdwiv2A9GSfuRmsZfEcEH-PHz1wagD-RZtK_yrd1AOSfbaZfz42Px4rs2bK-6oQrNaZT/s1600/zupa+kurkowa+collage+7+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIzyN9wqPKdBGVwsnT24wFRVsKcWlWF8xJpi4gwAdNjpVBHnMqDJdXKd5LudlvpgxI1RJQiWFZdwiv2A9GSfuRmsZfEcEH-PHz1wagD-RZtK_yrd1AOSfbaZfz42Px4rs2bK-6oQrNaZT/s640/zupa+kurkowa+collage+7+%25282%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEioGUmotRT3sk6QTrTVR-BV-MLkdbPAlUtHIH0i-fPwI8LuQTJchkQMR6YtZeFbVmLVJKNn4dHpkRK2WXFuYpg_7T8RrMKIP-5c6iWa_A9sAfZjgkVI6vRmUMrJ2wYGk3lnr3EaFDIYFCKp/s1600/jesien+2011+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGUmotRT3sk6QTrTVR-BV-MLkdbPAlUtHIH0i-fPwI8LuQTJchkQMR6YtZeFbVmLVJKNn4dHpkRK2WXFuYpg_7T8RrMKIP-5c6iWa_A9sAfZjgkVI6vRmUMrJ2wYGk3lnr3EaFDIYFCKp/s640/jesien+2011+%25282%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLvk-7Hyuzb08GRGnJe_1EC4o0-Ws-MkKPjdnvGM_BP_DYAbHJBVS_dIYEspZIWtWCpHs054AfWk3jTH84HV3q6Ewi2XAkhdaWToIo88X1zWA9YbUsR6CykXfOFah0aj-2n3szNS_QhKX/s1600/zupa+kurkowa+collage+10+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLvk-7Hyuzb08GRGnJe_1EC4o0-Ws-MkKPjdnvGM_BP_DYAbHJBVS_dIYEspZIWtWCpHs054AfWk3jTH84HV3q6Ewi2XAkhdaWToIo88X1zWA9YbUsR6CykXfOFah0aj-2n3szNS_QhKX/s640/zupa+kurkowa+collage+10+%25282%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: center;"></div><div style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">Could anybody ever grow tired of mushrooms? I doubt if I can... Moreover, lately, at my favorite farmers' market I had a chance to try a Chanterelle's soup with corn. What pleasantly surprised me was not only the idea of combining these two ingredients, but the original flavor of the composition. The corn, although detectable, not only have not competed with the mushroom flavor, but in fact enhanced its sylvan aroma. So, what could be better to crown this nature's masterpiece than Parmesan crisps...</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><u><i><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br />
</span></b></i></u></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2GhZ_HGNFkk45CkHM5eVma9c2ttiNwjtHapZIB2Q6WOI5WNaQkpMutUeZSTjL9Z3YeTTxt_qitTjiGXcGWq3UiBici6gpCzH3MyILYPIpeuEDUhleaOTn4zSad0GxXEAncLkcMFADyZa/s1600/zupa+kurkowa+collage+2+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2GhZ_HGNFkk45CkHM5eVma9c2ttiNwjtHapZIB2Q6WOI5WNaQkpMutUeZSTjL9Z3YeTTxt_qitTjiGXcGWq3UiBici6gpCzH3MyILYPIpeuEDUhleaOTn4zSad0GxXEAncLkcMFADyZa/s640/zupa+kurkowa+collage+2+%25282%2529.jpg" width="640" /></a></div><u><i><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">THE FALL SOUP WITH CHANTERELLES AND CORN</span></span></b></i></u></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span><br />
<ul style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><li><span style="font-size: large;">2 lbs fresh Chanterelle mushrooms</span></li>
<li><span style="font-size: large;">1 small red bell pepper <br />
</span></li>
<li><span style="font-size: large;">2 large leeks</span></li>
<li><span style="font-size: large;">2 shallots</span></li>
<li><span style="font-size: large;"> 1 fresh corn on the cob (or a cup of frozen kernels)</span></li>
<li><span style="font-size: large;">1 tsp fresh thyme <br />
</span></li>
<li><span style="font-size: large;">5 tbsp butter</span></li>
<li><span style="font-size: large;">sweet cream (or creme fresh)</span></li>
<li><span style="font-size: large;">1 quart of stock (the best is mushroom stock)</span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">fresh Italian parsley for decor</span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"> 4 oz shredded (not grated) fresh Parmesan cheese (for crisps)</span></li>
</ul><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">Chop the white parts of leeks and the shallots and saute in the butter until translucent. Transfer with the slotted spoon to the stock. On the remaining butter saute the mushroom for about 5 minutes (leave a few sauteed mushrooms for decoration). Add to the stock with the corn, bell pepper, and thyme. (If using corn on the cob, after removing kernels cook the cob in the stock for about 15 minutes for a better taste, and discard). Cook the soup until all ingredients are soft and mix (I used hand blender)</span><span style="font-size: large;">. Season with salt and pepper, and after removing from heat add sweet cream. Decorate with fresh parsley, sauteed mushrooms, and serve with Parmesan crisps.</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><br />
</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><u><i><b>PARMESAN CRISPS</b></i></u></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span><br />
<ul style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><li><span style="font-size: large;">4 oz shredded (not grated) fresh Parmesan cheese</span></li>
</ul><div style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></div><div style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">Form rounds with 1 tbsp cheese and gently spread </span><span style="font-size: large;"><span class="item" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">on the baking sheet lined with silicone mat or the parchment paper</span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">. You should end up with 8 rounds. Bake 4-6 minutes in 400 F until cheese become bubbly (baking times may vary with the oven and the desired level of browning<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">)</span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8JcNv_NeHzKvhuU7atPdgssyIrl7nfLhiL-_FAKHpYfacO60uvotuIljXK3kcRdiRsMtxTb7zy15JOTvdojAvwiON7RgYPCX4yW3UK3sF87qIkfkDFuMa0c3tWv6wuhcfqrCk9k940u3/s1600/zupa+kurkowa+collage+11+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja8JcNv_NeHzKvhuU7atPdgssyIrl7nfLhiL-_FAKHpYfacO60uvotuIljXK3kcRdiRsMtxTb7zy15JOTvdojAvwiON7RgYPCX4yW3UK3sF87qIkfkDFuMa0c3tWv6wuhcfqrCk9k940u3/s640/zupa+kurkowa+collage+11+%25282%2529.jpg" width="640" /></a></div></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com4tag:blogger.com,1999:blog-9159368147914962630.post-46556030846453820602011-11-06T15:38:00.000-08:002012-01-25T21:47:35.353-08:00Wegetariańskie chili / Vegetarian chili<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4PjqYAGdBZ03r0igwi0sy3FHLH6keNubHzTnk7n-ae0upmFDoUWlp41mgiNTc4q0C0KEdhpVvW4NwYk81opvccM3hDHxQVeeFyjQpIy7VDjnzM_S772mP_YhtqG3B5U7I99bPVCgTUui/s1600/wege+chili+collage+6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4PjqYAGdBZ03r0igwi0sy3FHLH6keNubHzTnk7n-ae0upmFDoUWlp41mgiNTc4q0C0KEdhpVvW4NwYk81opvccM3hDHxQVeeFyjQpIy7VDjnzM_S772mP_YhtqG3B5U7I99bPVCgTUui/s640/wege+chili+collage+6.jpg" width="640" /></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Z typową upartością godną Wodnika sprzeciwiałam się nieuchronności nadchodzącej zimnej jesieni...Wreszcie, po kilku tygodniach opatulania się w cieplutkie pledy i polarki włączyłam ogrzewanie, zrobiłam aromatyczną herbatę Masala (z hinduskimi przeprawami i mlekiem sojowym), i po chyba dwóch latach powróciłam do jednego z moich ulubionych dań bezmięsnych...To moje wegetariańskie chili jest zmodyfikowaną wersją przepisu Dr. Ornisha <a href="http://www.pmri.org/SampleMenus/#recipes" style="color: orange;" target="_blank">tutaj</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Polecam spróbować, bo gotuje się je szybko i zamraża bardzo dobrze... a smak - ma niepowtarzalny...</span></span><br />
<div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzjwDpaGDr6Kkjk1qQXleE4NWoU1hs-xL0NUMSLsoUQCDSR07Rg8seMf2BJ-eI7EFa1tAkUygO3QgPmw-aAPcFHaGRNqcP35pYClIovUwCjjV-SZflNWxNeq6XCR_U4OOmq0PrbNKDPlO/s1600/wege+chili+collage+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a><br />
<u><i><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">WEGETARIAŃSKIE CHILI</span></span></b></i></u><br />
<div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><ul><li><span style="font-size: large;"><b><i> 1 duża biała cebula</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>4 gałązki selera naciowego</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i> 4 świeże ząbki czosnku</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>4 duże marchewki</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>1 duża czerwona papryka</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>2 duże zielone cukinie (co najmniej 16 cm)</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>2 małe żółte włoskie cukinie</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>1 pęczek świeżej kolendry (można dostać w Auchan, dodaje innego smaku niż pietruszka!) – pozostawić kilka listków do dekoracji</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>1 litr wywaru warzywnego (można użyć z kostki lub puszki)</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>1 1/2 szklanki ugotowanej czerwonej fasoli (</i><i><span style="font-family: Georgia,"Times New Roman",serif;">1/2 litrowa puszka)</span></i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>1 1/2 szklanki ugotowanej czarnej fasoli (1/2 litrowa puszka)</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>1 1/2 szklanki ugotowanej ciecierzycy (1/2 litrowa puszka)</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>3 szklanki dowolnej ugotowanej fasoli ( 3 - 1/2 litrowe puszki) - może być sojowa, biała, itp.</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i> 2 kolby świeżej kukurydzy (1/2 litrowa puszka)</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>1/2 litrowa puszka sosu pomidorowego</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>2 łyżki sproszkowanego chili</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>2 łyżki suszonego oregano</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>2 łyżki suszonego tymianku</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>4 łyżki zmielonego kuminu</i></b></span><span style="font-size: large;"><b><i> </i></b></span></li>
<li><span style="font-size: large;"><b><i>1 pełna łyżka czerwonego miso (albo innej pasty sojowej) - ważne dla smaku</i></b></span></li>
<li><span style="font-size: large;"><b><i> </i></b></span><span style="font-size: large;"><b><i>1 łyżka soku z cytryny albo octu winnego</i></b></span></li>
</ul></div><div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div align="center" class="MsoBodyText" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><span lang="PL" style="color: windowtext; font-style: normal;">Pokroić cukinie w trójkąty. Drobno pokroić wszystkie inne warzywa, włącznie z gałązkami kolendry. Używając dużego i ciężkiego garnka wlać na dno trochę oliwy z oliwek i podsmażyć cebulę, czosnek, marchewkę i seler naciowy przez około 5 minut (nie dopuścić do zrumienienia czosnku). Dodać paprykę i pokrojone drobno gałązki kolendry. Podsmażać przez okolo 2 minuty. Dodać wszystkie rodzaje fasoli, kukurydzę, sos pomidorowy i przyprawy. Pogotować jeszcze kilka minut. Na końcu dodać pokrojone cukinie i resztę składników (miso, sok z cytryny, i resztę pokrojonej kolendry). Doprowadzić do wrzenia i wyłączyć natychmiast jeżeli planujemy zamrozić wszystkie porcje. Jeżeli nie, gotować jeszcze kilka minut (do miękkości cukini). Dodać ostrego sosu chili, jeżeli chili jest za mało pikantne. </span></span></div><div align="center" class="MsoBodyText" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><span lang="PL" style="color: windowtext; font-style: normal;">Podawać z kukurydzianymi tortillami zgrillowanymi (lub podpieczonymi w piekarniku) na chrupko (albo z dużymi czipsami z kukurydzy). Dekorować każdą porcję łyżką kwaśnej gęstej śmietany, garstką utartego żółtego sera i drobno pokrojonymi listkami kolendry. Smacznego!</span></span><br />
<br />
<span style="font-size: large;"><span lang="PL" style="color: windowtext; font-style: normal;"> </span></span><br />
<span style="font-size: large;"><span lang="PL" style="color: windowtext; font-style: normal;"> </span></span></div></div><div class="MsoNormal" style="margin-left: 0.5in; text-align: left; text-indent: 0.5in;"><i><b><span style="color: black;"><span style="font-size: 24pt;"> </span></span></b></i></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5GI30Yy29SU-_4zcHLSbWUC-HcIVxjhe1slOcNldex5ACT2UZmCcWwuNWETblIY-B3SuJZROnkJSqKWcsDj2QB9fchobW3qIZPxOJg18Efi8iuhEcmzUPdYWnxaq3b-hbW3WHHjVsrAG/s1600/wege+chili+collage+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5GI30Yy29SU-_4zcHLSbWUC-HcIVxjhe1slOcNldex5ACT2UZmCcWwuNWETblIY-B3SuJZROnkJSqKWcsDj2QB9fchobW3qIZPxOJg18Efi8iuhEcmzUPdYWnxaq3b-hbW3WHHjVsrAG/s640/wege+chili+collage+3.jpg" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44OvPGvOZvL_ZWMSTXLs_UUvR3RMkgAM6I-Y9H11ShPlIm2Y-WfublHDkWxTtNF8RRgJ1Vib847vYdl80rmmfnZUZFZQrU6HcOxOw6_61bh2sodkPVxu6Wyh_LtHzKQIXP4gId3J_nwIp/s1600/wege+chili+-+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44OvPGvOZvL_ZWMSTXLs_UUvR3RMkgAM6I-Y9H11ShPlIm2Y-WfublHDkWxTtNF8RRgJ1Vib847vYdl80rmmfnZUZFZQrU6HcOxOw6_61bh2sodkPVxu6Wyh_LtHzKQIXP4gId3J_nwIp/s640/wege+chili+-+blog.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HZvIdJquBdHyg1Nd1fZcCWHy-5XzQaxNl1Zst2c-zzTQd2OH7VvkzySvsr9WOTD28WAUlf5QSg_kyOcC4pmfDxWzn_rs_litm7FC_kcb9tjKjf8oKzMXduzrQEZlHkksd0LaUKlhovkj/s1600/wege+chili+collage+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5HZvIdJquBdHyg1Nd1fZcCWHy-5XzQaxNl1Zst2c-zzTQd2OH7VvkzySvsr9WOTD28WAUlf5QSg_kyOcC4pmfDxWzn_rs_litm7FC_kcb9tjKjf8oKzMXduzrQEZlHkksd0LaUKlhovkj/s640/wege+chili+collage+8.jpg" width="640" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br />
</span></div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">With the typical stubbornness of an Aquarius I have denied the inevitability of the upcoming cold Fall. Finally, after a few weeks of swaddling myself in warm blankets and polar throws I turned the heater on, made a Chai tea (with the aromatic Indian spices and soy milk), and after almost two years returned to one of my favorite meatless dishes... This vegetarian chili is a modified version of Dr. Ornish's recipe <a href="http://www.pmri.org/SampleMenus/#recipes" style="color: orange;" target="_blank">here</a>. I highly recommend this dish since it cooks quickly and freezes very well...and the taste - is unique...</span></span><i><b><span style="color: black;"> </span></b></i></span><br />
<span style="font-size: large;"><i><b><span style="color: black;"> </span></b></i><u style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><b><span style="color: black;">VEGETARIAN CHILI</span></b></i></u></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span> <span style="color: green; font-size: 24pt;"> </span></div><ul style="text-align: center;"><li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><b><i> <span style="color: black;">1 big white onion</span> </i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><b><i>4 stalks of celery</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><b><i>4 fresh cloves of garlic</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><b><i>1 small package of baby carrots/or 4 big carrots</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><b><i>1 big red bell pepper </i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>4 small or 2 big zucchini (at least 6 in long)</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>2 small Italian yellow squash</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i><span lang="PL">1 bunch cilantro</span></i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i><span lang="PL">16 oz. </span></i></b><b><i>can of chicken or vegetable broth</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>1 1/2 cup cooked red beans (16 oz. can)</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>1 1/2 cup cooked black beans(16 oz. can)</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>1 1/2 cup cooked garbanzo beans (16 oz. can)</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>3 cups soy beans or any other beans (2 -16 oz. cans)</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>2 ears fresh corn on the cob (16 oz. can)</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>16 oz. can of tomato sauce</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>2 tbsp of chili powder</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>1 tbsp of oregano</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>1 tbsp of thyme</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>2 tbsp of ground cumin</i></b></span></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><i>1 heaping tbsp of red miso paste - important for the taste!</i></b></span></li>
<li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><b><i>1 tbsp of vinegar or lemon juice</i></b></span><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
<span style="font-size: large;">Cut zucchini and squash in quarter moon shape. Chop all other veggies including cilantro stems. Use big Dutch oven pan. Sauté onions, garlic, carrots and celery in the chicken broth for 5 minutes. Add bell pepper and chopped stems of cilantro. Cook for couple of minutes. Add beans, corn, tomato sauce, and spices. Cook another few minutes. Finally add zucchini and squash and all other ingredients. Bring to boil. Turn off immediately if you plan to freeze it. If not, cook few more minutes. </span></div></li>
</ul><div class="MsoBodyText" style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;">Serve with grilled corn tortillas, a dollop of sour cream, shredded cheese, and chopped fresh cilantro. Enjoy!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidRauCJ8fImQGXr7pmbjuH4EnZlaSnlBpzv7gUcLe1hv0zCvUvPeWLOrptJ6VWCdhdQDP8FBYtt2n1JMJ2v5cNaRJ6bJ4Pd2M0y36RVhYAgmaTfLxwI39qvg0s_BFFo44xsSafhx7SXq6/s1600/wege+chili+collage+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidRauCJ8fImQGXr7pmbjuH4EnZlaSnlBpzv7gUcLe1hv0zCvUvPeWLOrptJ6VWCdhdQDP8FBYtt2n1JMJ2v5cNaRJ6bJ4Pd2M0y36RVhYAgmaTfLxwI39qvg0s_BFFo44xsSafhx7SXq6/s640/wege+chili+collage+7.jpg" width="640" /></a></div><u><i><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></span></b></i></u><br />
<u><i><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></span></b></i></u>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com10tag:blogger.com,1999:blog-9159368147914962630.post-88528795378003074832011-04-24T16:46:00.000-07:002011-06-09T14:19:06.533-07:00WIOSNA ??? / SPRING ???<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;">Nie mogę uwierzyć, że następne Święta przyszły i prawie przeminęły...Tym razem spróbowałam zrobić koszyczek wielkanocny z ciasta chlebowego...Brzmiało to tak prosto i zachęcająco, i po dwóch nieudanych próbach wydostania upieczonego koszyczka z miseczki wreszcie się udało (chociaż strona z jednym długim odłamanym brzegiem elegancko przemieściła się do tyłu zdjęcia ;-))... I uparłam się - będę robić chlebowe koszyczki aż znajdę "złoty środek"....</span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;">Na dodatek, po dwóch dniach ciepła, słońca, i świergotu ptaków... znowu zimno.... </span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;">GDZIE JESTEŚ WIOSNO ???</span></i></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEgTesdppP-_D2Ql_J4Po3frh_61WnBLXnMLPhbc1yH4yidluSkucpyRE4rjC2_rCWtJJRa6OwVoHMNV1G8pYGIwt430t1OtSKQJeBgWMqT2f7VAJLzymEB6GrcrpKQxJeFxcH2gLLV6FC0m/s1600/zamiast+mazurka+przekadany+piernik.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTesdppP-_D2Ql_J4Po3frh_61WnBLXnMLPhbc1yH4yidluSkucpyRE4rjC2_rCWtJJRa6OwVoHMNV1G8pYGIwt430t1OtSKQJeBgWMqT2f7VAJLzymEB6GrcrpKQxJeFxcH2gLLV6FC0m/s640/zamiast+mazurka+przekadany+piernik.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zamiast mazurka, przekładany piernik / Intead of Polish Easter Mazurek - layered ginger bread cake</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlbgPaA5Xc-2EMgUsEu5r6eQRVoMliMEAdOAOCqBfhfB_m-X_FCKLFS02L_WQMsmuHHHKBcBDbXbIiUs7P3A1oIXInURxz2qFA7xSDPrD-S92HBz_qcfAs-b1g-8dI0YdgI6IkZpc5o16/s1600/easter+basket+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlbgPaA5Xc-2EMgUsEu5r6eQRVoMliMEAdOAOCqBfhfB_m-X_FCKLFS02L_WQMsmuHHHKBcBDbXbIiUs7P3A1oIXInURxz2qFA7xSDPrD-S92HBz_qcfAs-b1g-8dI0YdgI6IkZpc5o16/s640/easter+basket+4.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;">I cannot believe that another Holiday came and is almost gone... This time I have tried to make an Easter basket from the bread dough... It sounded so simple and inviting, and after two unsuccessful trials of removing the baked basket from the bowl it finally happened (although the side with the one long broken edge has elegantly moved to the back of the picture. ;-) )...So, I set my mind on making bread baskets until I find the right way...</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;">In addition, after two days of warmth, sun, and chirping birds... cold again...</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;">WHERE ARE YOU SPRING ???</span></i></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com4tag:blogger.com,1999:blog-9159368147914962630.post-70579624929180967862011-01-27T21:55:00.000-08:002011-03-17T15:54:01.043-07:00Czester, zwany Liskiem - szalony kawałek czystej radości...ZNALAZŁ DOM NA STAŁE !!!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/R2BTIBhcnhE?feature=player_embedded' frameborder='0'></iframe> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">LISEK W NOWYM DOMKU</div><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/AVvXsEg4es7C6UKlS5vdW_TItMNWq_FdeUzSRWQwlZ5YW4VXjDfoZyYviAmahPCVUjn96Vd9BOwfFtKLyJX3LdnpLLCRIUuKTc7o7OqcApvBk4qe9Ju5iSsVhhl2TNtR6FBh-Y4aM6tbOpmvwxUE/s1600/lisek+w+nowym+domku1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4es7C6UKlS5vdW_TItMNWq_FdeUzSRWQwlZ5YW4VXjDfoZyYviAmahPCVUjn96Vd9BOwfFtKLyJX3LdnpLLCRIUuKTc7o7OqcApvBk4qe9Ju5iSsVhhl2TNtR6FBh-Y4aM6tbOpmvwxUE/s200/lisek+w+nowym+domku1.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVx3ExnhLBfAi1NcKKRRdWIlmlWm7suVPMChcgFywZ0ysbrGgRzOZmijET3A2OCwBzV_gKeGAIuhhGCS8U_-B2Dlo59fJYZP0Pv1gA6k7mz4jv7mgQgbot3n_E6jl9sSClRzFdjy1dSMB/s1600/lisek+w+nowym+domku2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVx3ExnhLBfAi1NcKKRRdWIlmlWm7suVPMChcgFywZ0ysbrGgRzOZmijET3A2OCwBzV_gKeGAIuhhGCS8U_-B2Dlo59fJYZP0Pv1gA6k7mz4jv7mgQgbot3n_E6jl9sSClRzFdjy1dSMB/s200/lisek+w+nowym+domku2.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQEoPuCI_tuoo3PGbXT2IbTXZVKMakLElzWwpOWvYptlS1dtLeSfo0Mh6KSd7cipNl1mlMBDxKobYpkRzbmhpS3fa9bE8uaXtUx2BJi3QtPZf3UnYnOoimSd7wAuT3HGPdVTY-dPh-xD8/s1600/lisek+w+nowym+domku3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQEoPuCI_tuoo3PGbXT2IbTXZVKMakLElzWwpOWvYptlS1dtLeSfo0Mh6KSd7cipNl1mlMBDxKobYpkRzbmhpS3fa9bE8uaXtUx2BJi3QtPZf3UnYnOoimSd7wAuT3HGPdVTY-dPh-xD8/s320/lisek+w+nowym+domku3.jpg" width="150" /></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
Rudą kitką macham wciąż jak lisek dla Ciebie<br />
Nie mów, że nie wiedziałeś o psiakach w potrzebie<br />
<br />
I chociaż jestem na wczasach u kochających ludzi <br />
Czekam na tę jedną chwilę, która w Tobie wzbudzi<br />
<br />
To dobro, radość, i tęsknotę, jaką w sobie nosisz</div><div style="text-align: center;">I podzielisz się nimi - gdy o mnie poprosisz... </div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com11tag:blogger.com,1999:blog-9159368147914962630.post-38269576947195554872010-12-20T10:54:00.000-08:002010-12-20T10:55:03.268-08:00Wesołych Świąt / Marry Christmas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNfSWJ8yvXG6pGF2ORXRL_hydwyEWLZOAumFSKfNRc017m8gNgxqIZ9pRlKxT1Ehyb-2rcwzSyPp9iJSOweaig-slXLHe8Mh20ljAIqsFig_EGHssFy_VM79xj1nIpt3EzKeslZuyfcyT/s1600/renifer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXNfSWJ8yvXG6pGF2ORXRL_hydwyEWLZOAumFSKfNRc017m8gNgxqIZ9pRlKxT1Ehyb-2rcwzSyPp9iJSOweaig-slXLHe8Mh20ljAIqsFig_EGHssFy_VM79xj1nIpt3EzKeslZuyfcyT/s320/renifer.JPG" width="320" /></a></div><div style="text-align: center;"><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Z radością zawiadamiam, że mieszanka piernikowa jest wspaniała...</i> </span><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">I am happy to report that the gingerbread spice mix is wonderful.</span></i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">..</span><br />
<br />
<br />
<br />
</div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com8tag:blogger.com,1999:blog-9159368147914962630.post-63219493352601165612010-11-05T15:00:00.000-07:002011-11-14T17:17:50.247-08:00Zapach świąt i wędrówek po świecie / The scent of holidays and journeys around the world<div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Pierwszy raz w życiu pokusiłam się o zrobienie przyprawy do piernika. Moja jest naprawdę "pierna" (myślę, że dodatek białego pieprzu i jałowca dodaje tej mieszance nie tylko oryginalności, ale także subtelnej "dzikości"), więc mam nadzieję, że i pierniki z niej wyjdą wyśmienite<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">...</span></span></i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"> </i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"> </i></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZfwRIyQ6GHoFtoHCy2iCunHcMbLMbofEoNsRyAfIByNTVUqDwQ6VKgnH4UsfXvhCDuJTLZSnWxHZ2gV7WdRznFQTvWL7jgJvocKx4DAkCcBe3JLKJFwdakbgythDthLY57ptrAA33K0L/s1600/blog+-+przyprawa+do+piernika+%281%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZfwRIyQ6GHoFtoHCy2iCunHcMbLMbofEoNsRyAfIByNTVUqDwQ6VKgnH4UsfXvhCDuJTLZSnWxHZ2gV7WdRznFQTvWL7jgJvocKx4DAkCcBe3JLKJFwdakbgythDthLY57ptrAA33K0L/s640/blog+-+przyprawa+do+piernika+%281%29.JPG" width="556" /></a></div><div style="text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"></i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"><b><u>MOJA PRZYPRAWA DO PIERNIKA</u></b><br />
<br />
(Wychodzi około 12 łyżek [36 łyżeczek] przyprawy – używam miarek amerykańskich, tak ja ta na jednym ze zdjęć, która jest standardową 1 łyżeczką [3 łyżeczki dają 1 łyżkę]; zawsze odmierzam płaskie łyżeczki, nigdy nie czubate!)</i></span></div><div style="text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"><br />
* 20 łyżeczek mielonego cynamonu </i></span></div><div style="text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;">* 10 </i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;">łyżeczek</i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"> mielonych goździków </i></span></div><div style="text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;">* 4 </i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;">łyżeczki</i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"> nasion kolendry </i></span></div><div style="text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;">* 4 </i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;">łyżeczki</i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"> suszonego imbiru <br />
* 1 </i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;">łyżeczka</i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"> nasion kopru włoskiego <br />
* 1 </i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;">łyżeczka</i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"> nasion anyżku (nie gwiazdek) <br />
* 1 </i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;">łyżeczka</i></span><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"> zmielonej gałki muszkatołowej <br />
* 10 ziarenek czarnego pieprzu <br />
* 10 ziarenek białego pieprzu <br />
* 6 owoców kardamonu (albo 3 łyżeczki zmielonego)<br />
* 3 ziarenka ziela angielskiego <br />
* 3 ziarenka jałowca <br />
<br />
Wszystkie składniki zmielić w młynku albo utrzeć w moździerzu (ja preferuję drobniej zmielone przyprawy, dlatego używam młynka). Przechowywać szczelnie zamknięte przez 2-3 miesiące.</i></span></div><br />
<div style="text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;">W trakcie przygotowywania tego przepisu do opublikowania (i pewnie pod wpływem egzotycznych zapachów przypraw) pomyślałam sobie, że żałuję dwóch rzeczy. Po pierwsze, szkoda, że nie mogę przesyłać wirtualnie aromatów. Jak również, że dałabym wiele, aby znowu znaleźć się w wilgotno/ciepło/nieporównywalnie aromatycznej Indonezji (szczególnie na Bali)...</i></span><br />
<span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;">Ale kiedyś tam powrócę...</i></span></div><div style="text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"></i></span></div><div style="text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"></i></span></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrZsBQme2FM8nRLrSJ0fNPeZdJcUY3THnMHAmW1B5ypAQgCbqKtvTZd-khBsqJws2hvcdptR_p5tbsO1a-FUVtSSepiKy1SMNxknpAeb0SvCG4lPDQ4RILGFlSwVmg935w_Lcl2E-6ltF/s1600/blog+-+przyprawa+do+piernika+%284%29.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQrZsBQme2FM8nRLrSJ0fNPeZdJcUY3THnMHAmW1B5ypAQgCbqKtvTZd-khBsqJws2hvcdptR_p5tbsO1a-FUVtSSepiKy1SMNxknpAeb0SvCG4lPDQ4RILGFlSwVmg935w_Lcl2E-6ltF/s640/blog+-+przyprawa+do+piernika+%284%29.JPG" width="640" /></a><span style="font-size: large;"><b><i>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ </i></b></span></div><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;"><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1E9iRbgeRtTqeodC0RL4QhS4Vf_2C7wni4ZElFpB11v8-CPQJbR7najDPvw-ryKjiFMPSbrwd2wS9rNGRppM9cxpT9q7iHaSm41rna_108BX2_6BtzfIHpnw7KpnCWi6W3cHkNqDluWn/s1600/indonezja+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1E9iRbgeRtTqeodC0RL4QhS4Vf_2C7wni4ZElFpB11v8-CPQJbR7najDPvw-ryKjiFMPSbrwd2wS9rNGRppM9cxpT9q7iHaSm41rna_108BX2_6BtzfIHpnw7KpnCWi6W3cHkNqDluWn/s640/indonezja+4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Festiwal Wody w Bedugul na Bali i kilka owoców / Water Festival in Bedugul on Bali and a few fruits</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEgC8oHKvnsKJ7ZcnCYaAtKG21FbLwMufmUf3iJjpYcVKlvJ5EsVoHk5bBEy37AhBGkJ6bWxEp-sNcTkptpyq5q8PAxWorn8NOd7YP5VPYThPtU7vTl_OIwQN1A1eRI5LO_mQW0zWeSPTiJx/s1600/indonezja+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC8oHKvnsKJ7ZcnCYaAtKG21FbLwMufmUf3iJjpYcVKlvJ5EsVoHk5bBEy37AhBGkJ6bWxEp-sNcTkptpyq5q8PAxWorn8NOd7YP5VPYThPtU7vTl_OIwQN1A1eRI5LO_mQW0zWeSPTiJx/s640/indonezja+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pola ryżowe i karmienie małpki na Bali / Rice paddies and feeding a little monkey on Bali</td></tr>
</tbody></table><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/AVvXsEijLejhpsMKUr-YJBxG1GyZ-TOtDWF0uRS_XT0C9nJKLh-7k26M5nUg34ircoW-AdK5qgYoxDAAfnC9x1-YtX4qkzdsTzNmSxtl_LK2AZTpw6fG_H7ErJc54JfYCU8enkkw-frGxSOSNO8K/s1600/indonezja+1.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijLejhpsMKUr-YJBxG1GyZ-TOtDWF0uRS_XT0C9nJKLh-7k26M5nUg34ircoW-AdK5qgYoxDAAfnC9x1-YtX4qkzdsTzNmSxtl_LK2AZTpw6fG_H7ErJc54JfYCU8enkkw-frGxSOSNO8K/s640/indonezja+1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ceremonia kremacji, indonezyjski rolnik, i kobiety niosące żywność ofiarną na Festiwal Wody / Cremation ceremony, Indonesian farmer, and women carrying offertory food for the Water Festival</td></tr>
</tbody></table><div style="text-align: center;"></div><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/AVvXsEgttjfIcxk8yh4uUhMgl_x9jOtkzMSq8IKPfM5_7RU6m2fyNJ4wL8kWmp6ktzlsPv6BLJ1iKPNmaS-d95TJOv6CU9GJTSOsJOGpJs6VNO9eJS1OjgngxeQeBFOp7JsMSkDLhTLQ-_mfQ8rT/s1600/indonezja+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgttjfIcxk8yh4uUhMgl_x9jOtkzMSq8IKPfM5_7RU6m2fyNJ4wL8kWmp6ktzlsPv6BLJ1iKPNmaS-d95TJOv6CU9GJTSOsJOGpJs6VNO9eJS1OjgngxeQeBFOp7JsMSkDLhTLQ-_mfQ8rT/s640/indonezja+3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Urozmaicony krajobraz na Bali, gecko na Lombok, i przed nurkowaniem na wyspie Madjungan / Diversified landscape on Bali, gecko on Lombok, and before diving on Madjungan Island<br />
<br />
</td></tr>
</tbody></table><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><b><i> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</i></b></span><b style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>~~~~~~~~</i></span></b><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>~</i></span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLbNcgNPDZdbri3MJNYCZOE-T7n-PKeXtukp5w6Fdh3IlQnlqcNavQkMh55k7LTUpF1xvjhQ7X8tZsWbAREtqmnnbvYZ90Nkj0pjexs3xODY1hb0b6lVnqNUMGXSfR7iZ6_jx-JXfCLsP/s1600/blog+-+przyprawa+do+piernika+%285%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLbNcgNPDZdbri3MJNYCZOE-T7n-PKeXtukp5w6Fdh3IlQnlqcNavQkMh55k7LTUpF1xvjhQ7X8tZsWbAREtqmnnbvYZ90Nkj0pjexs3xODY1hb0b6lVnqNUMGXSfR7iZ6_jx-JXfCLsP/s640/blog+-+przyprawa+do+piernika+%285%29.JPG" width="508" /></a></div><div style="font-family: Times,"Times New Roman",serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This is the first time in my life I have attempted to make my own spice mix for the ginger bread and cookies. Mine is truly "spicy" (I think that the addition of the white pepper and juniper berries makes this mix</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> not only more original, but also subtly "wild"), so I am hoping that the ginger breads will turn out to be delicious...</span></i></span></div><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"> </i></span><br />
<div style="text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"></i></span></div><div style="text-align: center;"><span style="font-size: large;"><i style="font-family: Georgia,"Times New Roman",serif;"> </i></span><u style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b><span style="font-size: large;"><i>MY SPICE MIX FOR GINGER BREAD</i></span></b></u></div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> </i></span><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><i> (You should end up with about 12 tablespoons [36 teaspoons] mix – I use standard American measuring spoons, like the one in the picture above, which holds 1 tsp [3 teaspoons equal 1 tablespoon]; I always measure ingredients with level spoon, never heaped!)</i></span></div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> </i></span><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><i> * 20 tsp ground cinnamon</i></span><br />
<span style="font-size: large;"><i> * 10 </i></span><span style="font-size: large;"><i>tsp</i></span><span style="font-size: large;"><i> ground cloves</i></span><br />
<span style="font-size: large;"><i> * 4 </i></span><span style="font-size: large;"><i>tsp</i></span><span style="font-size: large;"><i> coriander seeds</i></span><br />
<span style="font-size: large;"><i> * 4 </i></span><span style="font-size: large;"><i>tsp</i></span><span style="font-size: large;"><i> dried ginger</i></span><br />
<span style="font-size: large;"><i> * 1 </i></span><span style="font-size: large;"><i>tsp</i></span><span style="font-size: large;"><i> fennel seeds</i></span><br />
<span style="font-size: large;"><i> * 1 </i></span><span style="font-size: large;"><i>tsp</i></span><span style="font-size: large;"><i> anise seeds,(not star anise)</i></span><br />
<span style="font-size: large;"><i> * 1 </i></span><span style="font-size: large;"><i>tsp</i></span><span style="font-size: large;"><i> ground nutmeg</i></span><br />
<span style="font-size: large;"><i> * 10 whole black peppercorns</i></span><br />
<span style="font-size: large;"><i> * 10 whole white peppercorns</i></span><br />
<span style="font-size: large;"><i> * 6 cardamon pods (or 3 tsp ground)</i></span><br />
<span style="font-size: large;"><i> * 3 allspice berries</i></span><br />
<span style="font-size: large;"><i> * 3 juniper berries</i></span><br />
<br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i> </i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><i> Grind all spices in an electric grinder, or crush well with mortar and pestle ( I prefer finer spices, so I use electric grinder). Store in a tightly closed jar for 2-3 months.</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><br />
<span style="font-size: large;"><i>While preparing this recipe for posting (probably because of the exotic scent of the spices) a thought came to me about having two regrets. First, it is really too bad I cannot send aromas virtually. In addition, I would give a lot to be, again, in the moist/warm/incomparably aromatic Indonesia (especially on Bali)...</i></span><br />
<span style="font-size: large;"><i>But I will return there some day...</i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPlmuOHrT5WBj8wKDvA7DmifhlOhI8RaoPi3qHlbS0PI64fE1fObU40sN7LUoIgIW-qNBE1kqqUmzQara30tB3-dbw9XfOekUOM-rtn9qtbielFiS-7ulN1hyphenhyphenn3zqnf6RArnZOAv10V7A/s1600/blog+-+przyprawa+do+piernika+%282%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPlmuOHrT5WBj8wKDvA7DmifhlOhI8RaoPi3qHlbS0PI64fE1fObU40sN7LUoIgIW-qNBE1kqqUmzQara30tB3-dbw9XfOekUOM-rtn9qtbielFiS-7ulN1hyphenhyphenn3zqnf6RArnZOAv10V7A/s640/blog+-+przyprawa+do+piernika+%282%29.JPG" width="640" /></a></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com27tag:blogger.com,1999:blog-9159368147914962630.post-54645203073357201622010-11-02T11:49:00.000-07:002010-11-03T18:19:04.465-07:00Pamięć / Remembrance<div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Jak każdego roku w Dzień Zaduszny zamyślam się nad przemijaniem. </i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Wspominam też ludzi, którzy odeszli do innego wymiaru, i te wspomnienia wywołują czasami bardzo mieszane uczucia. Niestety, nie wszyscy pozostawili po sobie "dobrą pamięć"... </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Ale dzisiaj zapaliłam świeczkę dla wszystkich.</i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i> SPIESZMY SIĘ BYĆ DOBRYMI, </i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>TAK SZYBKO ODCHODZIMY... </i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>(parafraza z ks. Twardowskiego)</i></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1N6v5DdbN9Ljn_zQ7USn9oal20g7uaAaAAp2MaS9d28A5AIjWkvHMXmoDTBNz_YeW9PoOhenVA2yClhqIDzUMBcApoZyf_xhZiiLIwdqbnWB-thcG1m3aEJ2BFmf2wMzcDskDrNpq09WI/s1600/blog+-+lit+candle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1N6v5DdbN9Ljn_zQ7USn9oal20g7uaAaAAp2MaS9d28A5AIjWkvHMXmoDTBNz_YeW9PoOhenVA2yClhqIDzUMBcApoZyf_xhZiiLIwdqbnWB-thcG1m3aEJ2BFmf2wMzcDskDrNpq09WI/s640/blog+-+lit+candle.JPG" width="640" /></a></div><br />
<div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">As I do every year on the All Souls' Day, I am reflecting on transience. </span></i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I also recall people, who moved to another dimension, and sometimes these memories bring about very mixed feelings. Unfortunately, not everybody left "good memories" after him or herself...</span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">But today I lit the candle for all of them.</span></i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">LETS HURRY UP TO BE GOOD,</span></i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">WE DEPART SO QUICKLY...</span></i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">(paraphrase from Fr.Twardowski) </span></i></span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><br />
</i></span>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com3tag:blogger.com,1999:blog-9159368147914962630.post-56336168337130269642010-10-31T13:28:00.000-07:002011-11-12T15:41:57.571-08:00Wpis bez przepisu / Post without a recipe<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkt0tRkPhlxC0zSgZ2PgudjyFFgAUjOLdRHxG0TI6EEPQqN2J8eJ-mIudaEw5B2FEIb7oLfVOprOZZTEIf3orYpTSpjqQ6_ZsolhlUkTEnHxbtqhN5JjCe1BJfZ3PpuYAd8AyLwoB95jQl/s1600/blog+-+dynie+w+Halloween+2010+%281%29.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkt0tRkPhlxC0zSgZ2PgudjyFFgAUjOLdRHxG0TI6EEPQqN2J8eJ-mIudaEw5B2FEIb7oLfVOprOZZTEIf3orYpTSpjqQ6_ZsolhlUkTEnHxbtqhN5JjCe1BJfZ3PpuYAd8AyLwoB95jQl/s640/blog+-+dynie+w+Halloween+2010+%281%29.jpg" width="640" /></a><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></i></span></b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i> </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Taką jesień jak dzisiejszego dnia po prostu kocham do nieprzytomności...A ponieważ nie przepadam za Halloween, więc tym bardziej ucieszył mnie powód do świętowania jesiennego słońca, jesiennych kształtów, i smaków...Chodzi, oczywiście, o zakup nowych dyniowatych na dzisiejszym targu, z których tylko jedna nadaje się do spożycia - ta ciemnozielono/niebieskawo/szarawa (Blue Kuri), z której chcę zrobić mąkę do ciasteczek i naleśników. Pozostałe trzy małe są typowo ozdobne (ale piękne, w bardzo naturalny sposób!), a tykwa (również z rodziny Cucurbitaceae) z okrągłym otworem z przodu stanie się (po udekorowaniu) gniazdkiem dla moich pierzastych przyjaciół ...</i></span><br />
<br />
</div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>ŻYCZĘ MIŁEJ NIEDZIELI!</i></span><br />
<br />
</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlaOYvSKVCf2Mq15v5xwb2Nlmc6c5yE0i_Yp-X7BFvY6H899DOo6m1Rh7xZ4Upsv6yywcWaycUke0ix-bEqo3-hBt688pDtUAEUEG9tN2_P48LlYIi9LzeQ20WFAxZBLlB1aDkjtD64ZGx/s1600/blog+-+dynie++w+Halloween+2010+%283%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlaOYvSKVCf2Mq15v5xwb2Nlmc6c5yE0i_Yp-X7BFvY6H899DOo6m1Rh7xZ4Upsv6yywcWaycUke0ix-bEqo3-hBt688pDtUAEUEG9tN2_P48LlYIi9LzeQ20WFAxZBLlB1aDkjtD64ZGx/s640/blog+-+dynie++w+Halloween+2010+%283%29.jpg" width="640" /></a></div></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><b><span style="font-size: large;"><i> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</i></span></b></div><span style="font-size: large;"><i></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9a6m2Nh_6dtuh4rwKHaxjSo0U3sXVNsGDKBqEIHrbahidOTzyWmYIt7D6Om26Fp_Lki5gS8zEV3wkEQmwwU_S-p_EigWaq1gt_0zGxkweuxjhB7CLAHBpq0hKsEtQm32w_4i8GbduFtM/s1600/blog+-+dynie++w+Halloween+2010+%283%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ9a6m2Nh_6dtuh4rwKHaxjSo0U3sXVNsGDKBqEIHrbahidOTzyWmYIt7D6Om26Fp_Lki5gS8zEV3wkEQmwwU_S-p_EigWaq1gt_0zGxkweuxjhB7CLAHBpq0hKsEtQm32w_4i8GbduFtM/s640/blog+-+dynie++w+Halloween+2010+%283%29.JPG" width="480" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><br />
<b><span style="font-size: large;"><i>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</i></span></b></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2p3L9ZTRJGQhKtDSpwpGUNT4LoICEi99DOcSw_0FAjFioF_natlRfyhEnqYxIr_6bF30RrDZsMVHRaMR6Z1FL3fOPAtwbWvqgoQ6NtfFR2O0q1Po1bZ4hnOZEOlqmltowsBE8-W7PQIa/s1600/blog+-+dynie++w+Halloween+2010+%282%29.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx2p3L9ZTRJGQhKtDSpwpGUNT4LoICEi99DOcSw_0FAjFioF_natlRfyhEnqYxIr_6bF30RrDZsMVHRaMR6Z1FL3fOPAtwbWvqgoQ6NtfFR2O0q1Po1bZ4hnOZEOlqmltowsBE8-W7PQIa/s640/blog+-+dynie++w+Halloween+2010+%282%29.jpg" width="640" /></a></div><br />
<div style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>I absolutely adore the Fall the way she is today...And because I am not too fond of Halloween, it gave me a great joy to find another reason to celebrate Fall's sun, shapes, and flavors... </i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">My elation, of course, comes from purchasing a few new squashes at today's farmers market. Only one is edible - the dark greenish/bluish/grayish (Blue Kuri), from which I am planning to make flour, to use for cookies and crepes. The other three small ones are decorative (but perfect in their natural way!), and the gourd (also from the Cucurbitaceae family) with the round hole in the front, after being decorated, will become a nest for my feathery friends....</span></i></span></div><br />
<div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">HAVE A NICE SUNDAY!</span></i></span></div><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i></i></span>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com9tag:blogger.com,1999:blog-9159368147914962630.post-65653428389600732292010-10-29T11:29:00.000-07:002010-11-09T13:43:45.174-08:00Jesienna zupa z dynią / Fall soup with squash<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Ta zupa została wymyślona jesienią zeszłego roku - na rozgrzewkę! W oryginale była z batatami, ale po otrzymaniu zaproszenia od Bei na tegoroczny <a href="http://www.beawkuchni.com/2010/10/festiwal-dyni-zaproszenie-2.html" style="color: orange;">Festiwal Dyni</a><span style="color: orange;"> </span>zdałam sobie sprawę, że nadszedł czas, aby przełamać swoje uprzedzenia do tego warzywa/owocu? (jako dziecko zjadłam kiedyś trochę surowej dyni i chorowałam przez kilka dni) i zamienić bataty na bardzo popularną w Ameryce dynię Buttercup Squash (na zdjęciu poniżej to ta największa, zielona dynia). </span></i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuW81Dvzguadxr7CEw2cuflKAuneaORa2mFwurBRfwi3ZAwWX98WMjKL6faZyabPuvxEbk7BnKR2mFi04IZditu6hay8mbTsOFjQ_nbzsUpNA2HCGa5G3gD8HQfgM9xTV1r76ReyYDyZl/s640/blog+-+dynie+2010+%282%29.JPG" style="margin-left: auto; margin-right: auto;" width="547" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Zaczęłam moją nową kulinarną przygodę z pięcioma rodzajami dyni - od góry: Delicata, Buttercup, Sweet Dumpling, Golden Nugget, i White Swan Acorn</span></td></tr>
</tbody></table><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Jako ciekawostkę podam, że Amerykanie używają dwóch nazw na warzywa/owoce dyniowe, chociaż pochodzą one z tej samej, genetycznie, rodziny - pumpkin, czyli dynia, określająca typowe pomarańczowe okazy, i squash (skrót od </span></i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><b>askutasquash</b> [zielona rzecz jedzona na surowo], słowo z języka Indian Narragansett</i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>, </i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>żyjących w północno- wschodniej części lądu, obecnie przynależącego do Stanów Zjednoczonych</i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>, na określenie wszystkich innych dyniowatych.</i></span><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></i><br />
<br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Buttercup, w wolnym tłumaczeniu, oznaczający kubek/miseczkę masła, należy do dyń turbanowych (mających twardą ciemno zieloną, albo zieloną w jaśniejsze kreseczki, skórkę, i kształt przypominający turban), jest bardzo popularną odmianą dyni zimowej. Ma słodki i kremowy, pomarańczowy miąższ. Ponieważ jest znacznie słodsza niż większość innych zimowych dyń, wyśmienicie nadaje się do zapiekania, pieczenia, gotowania (w wodzie i na parze), i nadziewania. W związku z tym można nią zastępować bataty w większości receptur.</span></i><br />
<br />
<i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Chociaż w pierwszym momencie zapach świeżo pokrojonej dyni przywiódł nieprzyjemne dla mnie wspomnienia z przeszłości, bardzo szybko kulinarna ciekawość wzięła nad nimi górę. Teraz, po spróbowaniu zupy, mogę potwierdzić, że Buttercup Squash jest co najmniej tak smaczna jak bataty.</span></span></i><br />
<i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></i><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></i><br />
<br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><i><u><b><span style="font-family: Georgia,"Times New Roman",serif;">J</span>ESIENNA, BARDZO ZDROWA ZUPA, Z CZERWONĄ SOCZEWICĄ, DYNIĄ, I WARZYWAMI</b></u></i></span><br />
<span style="font-size: large;"><i> </i></span><br />
<span style="font-size: large;"><i></i></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><ul></ul><ul><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6y4EFqWJrfaPhm6-Jr9yGlwOb2NJv-vQpMHrBr7_i3DuOyOnsfv080G3b1rNx4A3jBuvQ7vCLLaVhPkeDKM9WKhysEMVDfPHzMtdiohZkfdGyzlyPNeOr82xjuX12dkSpYsBS7U3liNH/s320/blog+-+dynie+do+zupy+2010+%281%29.JPG" style="margin-left: auto; margin-right: auto;" width="240" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carnival ( z przodu) stanie się miseczką na zupę</td></tr>
</tbody></table><li><span style="font-size: large;"><i> 1 szklanka czerwonej soczewicy (dlaczego nazywa się czerwona, gdy, jak to widać na zdjęciu po lewej stronie, ma zdecydowany pomarańczowy odcień?) </i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 1 drobno pokrojona żółta cebula</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 3 ząbki drobno pokrojonego czosnku</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 2 łyżki dobrej oliwy z oliwek (z pierwszego tłoczenia)</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 2 łyżki ghee * (sklarowanego masła); albo zwykłego</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 1 łyżeczka soli morskiej (użyłam szarej Celtyckiej soli)</i></span></li>
</ul><ul><li><span style="font-size: large;"><i>1 łyżka przyprawy curry (ostrość zależy od upodobania)</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> kilka gałązek świeżego tymianku; albo 1 łyżeczka suszonego (używam świeżego tymianku cytrynowego, który hoduję w moim ogródku)</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 1 </i></span><span style="font-size: large;"><i>łyżeczka świeżo zmielonego pieprzu</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 1 </i></span><span style="font-size: large;"><i>łyżeczka </i></span><span style="font-size: large;"><i>zmielonego kuminu</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 3 duże łodygi drobno pokrojonego selera naciowego</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 3 duże drobno pokrojone marchewki</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 2 szklanki (450g) średnio pokrojonej dyni - Butternut, albo Buttercup nadają się tutaj świetnie (kawałki dyni powinny być większe niż inne warzywa)</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 1 pęczek młodego świeżego szpinaku (albo zwykłego, pokrojonego w paski)</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 8 szklanek wywaru (z kurczaka albo warzyw)</i></span></li>
</ul><ul><li><span style="font-size: large;"><i> 3/4 szklanki dobrego sosu pomidorowego (używam włoskiego albo amerykańskiego ekologicznego sosu); ale można użyć 3 łyżki przecieru pomidorowego rozpuszczonego w wywarze; moja sugestia - NIE UŻYWAĆ krojonych pomidorów z puszki, ponieważ są generalnie bardziej kwaśne, i zmienią smak zupy!!!)</i></span></li>
</ul></div><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;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0JHTVi6z94gD7ksT3MgBN5IKycLku4FXqF9-JTDWA6wJKhI45EhK70lH1mOpEPsSye4va1igs28zmETSfeCwLipTNVezb5YNEKEtmj57MDo5e82E2pGCEk0hF5Wq38HGAM9qbQK5Dcpb/s640/blog+-+dynie+przed+gotowaniem+-+2010+%281%29.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Po lewej - Carnival przygotowana do pieczenia, po prawej - pokrojona Buttercup do zupy</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0JHTVi6z94gD7ksT3MgBN5IKycLku4FXqF9-JTDWA6wJKhI45EhK70lH1mOpEPsSye4va1igs28zmETSfeCwLipTNVezb5YNEKEtmj57MDo5e82E2pGCEk0hF5Wq38HGAM9qbQK5Dcpb/s1600/blog+-+dynie+przed+gotowaniem+-+2010+%281%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><i> </i></span><span style="font-size: large;"><i>Po wydrążeniu dyni, zamoczyć nasionka w miseczce z zimną wodą...***</i></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><i><br />
</i></span><span style="font-size: large;"><i> W dużym garnku z grubym dnem podsmażyć na </i></span><span style="font-size: large;"><i>średnim ogniu na </i></span><span style="font-size: large;"><i>oliwce cebulę i czosnek. Dodać seler, marchewkę, i dynię, i podsmażać przez następne 2 minuty. Dodać sklarowane masło, sól, pieprz, tymianek, curry, i kminek, i podsmażać jeszcze 2 minuty więcej. Zalać wywarem, dodać sos pomidorowy i soczewicę. Zmniejszyć ogień (bardzo ważne!), i gotować pod przykryciem przez 45-60 minut, mieszając od czasu do czasu, aż soczewica będzie miękka. Wyłączyć palnik i dodać szpinak (nie gotować szpinaku!)****. Poczekać 5 minut przed podaniem zupy.</i></span><br />
<span style="font-size: large;"><i> <br />
* Lubię dodawać troszeczkę ghee/sklarowanego masła do moich potraw, ponieważ nabierają one przez to specyficznego, orzechowego smaku, przy jednoczesnym małym dodatku kalorii. Sklarowane masło jest używane na całym świecie, głównie dlatego, że nie psuje się w temperaturze pokojowej (albo nawet wyższej). Ale ja używam je ze względu na walory smakowe!</i></span><br />
<br />
<span style="font-size: large;"><i>** W efekcie końcowym miałam około 4 szklanek (725 g) pokrojonej w kostkę Buttercup Squash, ale użyłam tylko połowę na zupę; pozostała część została upieczona z odrobiną oliwki, soli, i pieprzu.</i></span><br />
<br />
<span style="font-size: large;"><i>*** Nasionka dyni przemyć na sicie, jak bardzo można... Jeżeli zostaną jakieś błonki, to skurczą sie w trakcie pieczenia. Wymieszać osuszone nasionka z olejem, solą, i przyprawami (wedle gustu) - na 1 szklankę nasionek można użyć 1 łyżeczkę soli, 1 dużą łyżkę oleju i przyprawy. Dobrze wszystko wymieszać i rozłożyć w jednej warstwie na blaszce wyłożonej pergaminem, albo folią aluminiową. Piec w piekarniku nagrzanym do 180 C przez 15 minut (do czasu kiedy będą rumiane, albo kiedy zaczną "strzelać", tak jak prażona kukurydza - w zależności od rodzaju nasionek). Jemy nasionka razem ze skórkami!!! ... Niestety, pieczone pestki były tak wyśmienite (użyłam tylko oleju, soli i sproszkowanej papryczki kajeńskiej), że zanim pomyślałam o zrobieniu zdjęcia już nic nie pozostało ;=(</i></span><br />
<br />
<span style="font-size: large;"><i>**** Szpinaku dodaję tylko tyle ile zużywam jednorazowo. Jeżeli zupy jest więcej to dodaję świeżego szpinaku do podgrzanej porcji zupy (jak wyżej) - nie znoszę brązowo-żółtawych wygotowanych warzyw!</i></span><br />
<i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQi1u9j-WhH4WAXK24NmyjWwkO90KSH4kkjQkQv5DRI6rLNPGcrAPKvWr-nFQs8oHQZL4Dwi7F49AKMpr2XQj888wFQMTiprCsX5gal0QDdunQcahdnFfebFJIa8Oq2tQ6laRhfzeQwAR/s1600/blog+-+zupa+z+dynia+po+ugotowaniu+2010+%285%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQi1u9j-WhH4WAXK24NmyjWwkO90KSH4kkjQkQv5DRI6rLNPGcrAPKvWr-nFQs8oHQZL4Dwi7F49AKMpr2XQj888wFQMTiprCsX5gal0QDdunQcahdnFfebFJIa8Oq2tQ6laRhfzeQwAR/s640/blog+-+zupa+z+dynia+po+ugotowaniu+2010+%285%29.JPG" width="534" /> </a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEgTbr9PT9O78tydpulg2wARwcPP4WukRLageJaxH-hqLdi4-Z4e4_r78KVzn_1Kmk2I1nIsYyd90Dvq-5SriFnCiDcNdRhZ6_62VWESDqfB5hJ8ABFpqHANySb4qhtIIXPGer3SlAmnX0UV/s1600/blog+-+zupa+z+dynia+po+ugotowaniu+2010+%281%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbr9PT9O78tydpulg2wARwcPP4WukRLageJaxH-hqLdi4-Z4e4_r78KVzn_1Kmk2I1nIsYyd90Dvq-5SriFnCiDcNdRhZ6_62VWESDqfB5hJ8ABFpqHANySb4qhtIIXPGer3SlAmnX0UV/s640/blog+-+zupa+z+dynia+po+ugotowaniu+2010+%281%29.JPG" width="640" /></a></div><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span> </span></i><br />
<span style="font-size: large;"><i> </i></span></div><div class="separator" style="clear: both; text-align: center;"></div>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7G1abxh8VI3VUtr8dh981yDS-aB4YffUVwTE1-scHqUEYS2EymonsMh5hVLlV4B2i7kDRmDYFm2cw0XbCrMjTmofcUpL9a5mTMYxWj8vElrmMlB-4mwIUZuAdd7ctIKWU1rloJAffRTRq/s1600/blog+-+dynie+2010+%284%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This soup was created last Fall - to warm up! The original version incorporated sweet potatoes, but after I have received an invitation from Bea to this year's </span><a href="http://www.beawkuchni.com/2010/10/festiwal-dyni-zaproszenie-2.html"><span style="color: orange;">Pumpkin Festival,</span></a><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> I realized that it was time to overcome my bias against this vegetable/fruit? (as a child I ate a raw piece of pumpkin and was very ill for days afterwards</span>) <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">and exchange the sweet potatoes for a very popular in America Buttercup Squash (the largest, with green skin on the picture below).</span></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span> </span></i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="font-size: large;"><i><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7G1abxh8VI3VUtr8dh981yDS-aB4YffUVwTE1-scHqUEYS2EymonsMh5hVLlV4B2i7kDRmDYFm2cw0XbCrMjTmofcUpL9a5mTMYxWj8vElrmMlB-4mwIUZuAdd7ctIKWU1rloJAffRTRq/s640/blog+-+dynie+2010+%284%29.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></i></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><i>I have begun my new culinary adventure with five different specimens - starting at the top: Delicata, Buttercup, Sweet Dumpling, Golden Nugget, and White Swan Acorn</i></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: large;"><i><br />
</i></span></td></tr>
</tbody></table><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">An interesting detail, Americans use two terms for the species, although all come from the same genetic family - pumpkin, mostly the typical orange specimen, and squash</span> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">(abbreviated from <b>askutasquash </b>[green thing eaten raw], a word from the language of Narragansett Indians, who have been living in the NE part of, what now is being called, the United States, for any other type.</span></span></i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
<div style="text-align: center;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">Buttercup belongs to </span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">the Turban squash family (having hard </span></i><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">and dark-green, sometimes accented with lighter green streaks </span></i><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">shells, with turban-like shapes) and is a popular variety of winter squash.</span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">It h</span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">as a sweet and creamy orange flesh. Since this squash is much sweeter than other winter varieties, it can be baked, mashed, pureed, steamed, simmered, or stuffed. Therefore, it can replace sweet potatoes in most recipes.</span></i><br />
<br />
<i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">The first sniff of the cut up squash brought back the bad memories, but they quickly gave way to the curiosity. Now, after tasting the soup, I can confirm that Buttercup Squash is, at least, as tasty as sweet potatoes.</span></i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><u><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>FALL'S VERY NUTRITIOUS RED LENTIL,SQUASH, AND VEGGIE SOUP</i></span></u></b></div><div style="text-align: center;"><b><u><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i><br />
</i></span></u></b></div><div style="text-align: center;"><b><u><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i><br />
</i></span></u></b></div></div><div style="margin-left: 10px; margin-right: 10px;"><div style="text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6V68uQ2ectOKktwvhVnmR9ndr2f749Kry0aH7HIKf_CVPpsMiN4_Qy8KIQwYrQMrz_JOG3A7jfHNhlwqZhUGrtRMg-h3-f2sk0o_A1y-4hNq0eKaNZlSHPYuikd06orMsCnauJmpywsoQ/s320/blog+-+dynie+do+zupy+2010+%282%29.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The smaller squash is called Carnival; baked, became the soup bowl</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div style="text-align: center;"><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>1 cup red lentils (why are they called red, if, as you can see in the picture on the left, their color is definitely orange?)</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> 1 chopped yellow onion</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> 3 cloves minced garlic </i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> 2 tbsp good olive oil</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> 2 tbsp ghee (clarified butter); or regular butter</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> 1 tbsp sea salt (I used gray Celtic salt)</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>1 tbsp curry powder</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> Few sprigs of fresh thyme; or 1 teaspoon dried (I use lemon thyme because I grow it in my garden)</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> 1 tsp freshly ground black pepper</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>1 tsp ground cumin</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> 3 large stalks small-diced celery</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> 3 large small-diced carrots</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> 2 cups (400g) medium diced squash - butternut, or buttercup are good choices (pieces should be bigger than other diced veggies)</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> 1 bunch fresh baby spinach (or regular size sliced)</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> 8 cups chicken/vegetable stock</i></span></li>
</ul><ul><li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>3/4 cup good quality tomato sauce (I use Italian or American organic tomato pure; but you can also use 3 tbsp of tomato paste dissolved in stock; DO NOT use canned chopped/diced tomatoes, as they tend to be more acidic and will change the flavor of the soup!!!).</i></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> </i></span></li>
</ul></div><div style="text-align: center;"><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;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hJtqac7ze_olXe1ycXmtk8zHcmGO0B3MMVRbGtvPHJOBD74PYQgyUyxpkwP45W8VFzAlSKna0UeE_ptjDmAFFQozk2FA-Z2oLtkaEU4UAZHod8zmGIlEhyTzLhZJsOVFIqnRaqZNR3i0/s640/blog+-+dynie+przed+gotowaniem+-+2010+%283%29.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On the left - cut up Buttercup Squash for the soup, on the right - Carnival, ready to be baked</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4hJtqac7ze_olXe1ycXmtk8zHcmGO0B3MMVRbGtvPHJOBD74PYQgyUyxpkwP45W8VFzAlSKna0UeE_ptjDmAFFQozk2FA-Z2oLtkaEU4UAZHod8zmGIlEhyTzLhZJsOVFIqnRaqZNR3i0/s1600/blog+-+dynie+przed+gotowaniem+-+2010+%283%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>After scooping up the seeds from your squash, soak them in a bowl with cold water...***</i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> </i></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> </i></span></div><div style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>In a large pot with a thick bottom, sauté the onions and garlic in the olive oil oil </i></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>on medium heat</i></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>. Add the celery, sweet potatoes (or squash), and carrots and sauté for 2 more minutes. Add clarified butter (ghee), salt, pepper, thyme, curry, and cumin and sauté for 2 more minutes. Add the chicken stock to the pot together with tomato paste, and lentils). Reduce the heat to low, and simmer in a Dutch oven, covered, for 1 hour, occasionally stirring the soup, until the lentils are cooked through. Turn the heat off and add spinach to hot soup (do not cook the spinach!)****. Wait about 5 minutes before serving. </i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i><br />
* I like to use a bit of ghee (clarified butter) to my dishes, because they take on the specific nutty flavor, at the same time not adding too many calories. Clarified butter has been used all over the world because it does not spoil at the room (or even higher) temperature. However, I like to use it for the specific flavor.</i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i><br />
** I ended up with 4 cups (725 g) diced Buttercup Squash, but used only half for the soup; the rest was roasted in the oven with salt, pepper, and some olive oil.</i></span></div><br />
<span style="font-size: large;"><i>*** <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Rinse squash seeds as much as you can... If you are left with any membranes, just left them there, since they will shrink in the oven. Mix dried seeds with oil, salt, and spices of choice (for instance for 1 cup of seeds you can add 1 tsp of salt, and other spices). Spread the seasoned seed on the pan lined with parchment paper or aluminum foil. Bake in the oven preheated to 350 F for about 15 minutes (or until they begin to pop, like the pop corn), depending on the types of seeds used. Eat them whole!!!...Unfortunately, the roasted seeds were so yummy (I used only oil, salt, and cayenne pepper), that before I thought about taking a picture, they were all gone ;=(</span></i></span><br />
<br />
<span style="font-size: large;"><i>**** <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I use only as much spinach as can be eaten at once. If there is a leftover soup I add fresh spinach to warmed up portions (as above) - I can't stand brownish-yellowish overcooked veggies!</span></i></span><span style="font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></i></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLArTGsdoGn4TSgYe6sytTtSdB1xW0NmppZ3q4wV9LOHFy0DBLtSkfYhMkyAuerwxFLLZFaBcxAccZOd7TZOQcIbpLq_O4QkREnZ4bIx6dnxC6WTDLVjDhxDwSkFUo_jBlaOloXhjLr9V/s1600/blog+-+zupa+z+dynia+po+ugotowaniu+2010+%284%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdLArTGsdoGn4TSgYe6sytTtSdB1xW0NmppZ3q4wV9LOHFy0DBLtSkfYhMkyAuerwxFLLZFaBcxAccZOd7TZOQcIbpLq_O4QkREnZ4bIx6dnxC6WTDLVjDhxDwSkFUo_jBlaOloXhjLr9V/s640/blog+-+zupa+z+dynia+po+ugotowaniu+2010+%284%29.JPG" width="640" /></a></div><span style="font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></i></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJggkgDO6Nlqq2_NTyxT9-w1kh0X8u6FpC6rLocBzUVxlaxHj5AvKcZx7ZS7KAQEc71aDJRS89i45rvMOYGM0E1GcWVu8WXmKwJAcYmsi-fWml-Yo-O8xqJZk7X1k50w5F3tbHCh6M8Bl/s1600/blog+-+zupa+z+dynia+po+ugotowaniu+2010+%282%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHJggkgDO6Nlqq2_NTyxT9-w1kh0X8u6FpC6rLocBzUVxlaxHj5AvKcZx7ZS7KAQEc71aDJRS89i45rvMOYGM0E1GcWVu8WXmKwJAcYmsi-fWml-Yo-O8xqJZk7X1k50w5F3tbHCh6M8Bl/s640/blog+-+zupa+z+dynia+po+ugotowaniu+2010+%282%29.JPG" width="564" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLzw8fRGG4Q6b4EOeYTyEXEYJB6HFjS0KkUSpztmWRjQal8yv_VP2F673Iwu98_YwHPpTnV-DxzQVh8yKFxTFcFFB8OOx0eEr5EqClAPDimrwEipM6l2-5dcoOgbRKJg7JGDNPSeyHl5r/s1600/blog+-+dynie+2010+%283%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLzw8fRGG4Q6b4EOeYTyEXEYJB6HFjS0KkUSpztmWRjQal8yv_VP2F673Iwu98_YwHPpTnV-DxzQVh8yKFxTFcFFB8OOx0eEr5EqClAPDimrwEipM6l2-5dcoOgbRKJg7JGDNPSeyHl5r/s640/blog+-+dynie+2010+%283%29.JPG" width="640" /></a></div><span style="font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</span></i></span></div><div style="margin-left: 10px; margin-right: 10px;"><span style="font-family: Verdana; font-size: x-small;"> </span> </div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com5tag:blogger.com,1999:blog-9159368147914962630.post-74724855539260749932010-10-26T10:28:00.000-07:002010-11-15T20:43:27.463-08:00Żurawinowo-kokosowe piramidki / Cranberry - coconut pyramids<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Podziwiam ludzi którzy nie siedzą z założonymi rękoma. Szczególnie tych walczących o przetrwanie, albo o ocalenie dorobku wielu pokoleń. Mamy w Oregonie ogromną ilość małych, produkujących świetne produkty farm</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">. I to właśnie one, niestety, często znikają z lokalnego krajobrazu, nie mogąc konkurować z komercjalnymi producentami. Ale nie poddają się bez walki, i to bardzo, bardzo podziwiam.</span></i><br />
<br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Stąd mój </span></i><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">gorący </span></i><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">apel - POPIERAJMY LOKALNYCH PRODUCENTÓW ZDROWEJ ŻYWNOŚCI! </span></i><br />
<br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Żurawiny użyte do dzisiejszych piramidek (perfekcyjnie, czyli nie za bardzo, dosładzane naturalnym sokiem z jabłek) pochodzą właśnie z lokalnej farmy </span></i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><a href="http://www.vincentcranberries.com/" style="color: orange;">Vincent Cranberries</a></i></span><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">, której właściciele wymyślają coraz to nowe sposoby na uatrakcyjnienie swojego produktu dla konsumentów </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">(szczególnie dla tych, których prosta etykieta ekologicznego, zdrowego jedzenia jeszcze nie satysfakcjonuje)</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">. Zmodyfikowany przepis pochodzi z <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/coconut-cranberry-macaroon-recipe2/index.html" style="color: orange;">Food Network Kitchens</a></span></i>.<br />
<br />
<div style="text-align: center;"><u><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>ŻURAWINOWO-KOKOSOWE PIRAMIDKI</i></span></b></u></div><div style="text-align: center;"><u><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><br />
</i></span></b></u></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 100-115 g cukru nierafinowanego (nie dodawać cukru, jeżeli wiórki kokosowe są słodzone)</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 5 białek z dużych jajek, lekko ubitych</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 50 g suszonych żurawin,drobno pokrojonych</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* starta skórka z 1/4 pomarańczy</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 2 łyżeczki naturalnego ekstraktu z migdałów</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* ½ łyżeczki sypkiej soli</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 225 g drobno zmielonych niesłodzonych wiórków kokosowych; albo słodzone zmielone na drobno</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 3 łyżki mąki kokosowej; albo zwykłej pszennej</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* ciemna i biała czekolada do dekoracji (opcjonalnie)</i></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Nagrzać piekarnik do 180C i wyłożyć dwie blaszki pergaminem.</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Ubic cukier, białka, żurawiny, skórkę z pomarańczy, ekstrakt migdałowy, mąkę, i sól w dużej misce. Dodać wiórki kokosowe i dobrze wymieszać z pozostałymi składnikami.</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Zmoczyć palce wodą i formować piramidki z jednej łyżki masy. Ułożyć na pergaminie w odległości około 1 1/2 cm od siebie.</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Można też uformować z masy okrągłe ciasteczka i później połączyć dwa krążki czekoladą (jak widać na jednym ze zdjęć).</i></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Piec aż brzegi ładnie się zrumienią i całe ciasteczko jest dobrze upieczone i suche, około 16-20 minut.</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Po ostudzeniu na kratce można zamaczać podstawy piramidek w gorzkiej (70%) czekoladzie. </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Przechowywać w szczelnie zamkniętym pojemniku do jednego tygodnia.</i></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44F37mpHgIr5PHAWJK9Yh74cmhNKhol6bHnZc7MOD-Kym8WRxURn7WyGPUim4KF0FtMj8GAIHmqLD79aU-TIv85lUJt2fl0PKZKCVIN32EleNC3PxeRCyF4M2u_13BNhRD5rLIwL0u6js/s1600/blog+-+piramidki+zurawinowo-kokosowe+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44F37mpHgIr5PHAWJK9Yh74cmhNKhol6bHnZc7MOD-Kym8WRxURn7WyGPUim4KF0FtMj8GAIHmqLD79aU-TIv85lUJt2fl0PKZKCVIN32EleNC3PxeRCyF4M2u_13BNhRD5rLIwL0u6js/s640/blog+-+piramidki+zurawinowo-kokosowe+1.JPG" width="480" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</i></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzzgWGvBkob93xnIB3QRcqPM2MjObk21JHmy3WoPLq7n8ot13MqsBXclzT1P989MIelrUxhj8-SygGDWoewDzESx-sgH9smOOzFxyF8Vm0OflPJj90xAGtx3_47QM9wh6OlaD1HhDNigZ/s1600/blog+-+piramidki+zurawinowo-kokosowe+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdzzgWGvBkob93xnIB3QRcqPM2MjObk21JHmy3WoPLq7n8ot13MqsBXclzT1P989MIelrUxhj8-SygGDWoewDzESx-sgH9smOOzFxyF8Vm0OflPJj90xAGtx3_47QM9wh6OlaD1HhDNigZ/s640/blog+-+piramidki+zurawinowo-kokosowe+2.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><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/AVvXsEga_SNd7H9hOK2D8CYtZZwo463DksvR9GnxIG8pfGe2eEKAsViQuZKFd53QyohdFRET16Aox7nPBXo5TOh3oJg9OEK614MBv3Zeeh1dCPbXB776-qMDj6IE5PTf4iwsRt0_y-x2jrCULOo6/s1600/blog+-+coconut-cranberry+macaroons+%282%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_SNd7H9hOK2D8CYtZZwo463DksvR9GnxIG8pfGe2eEKAsViQuZKFd53QyohdFRET16Aox7nPBXo5TOh3oJg9OEK614MBv3Zeeh1dCPbXB776-qMDj6IE5PTf4iwsRt0_y-x2jrCULOo6/s640/blog+-+coconut-cranberry+macaroons+%282%29.JPG" width="640" /></a></div><br />
<br />
</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHM9eokJw9bkV2PRzI1fQOFRdeQH9h5cu1Kax8ve4B6looZcRq_zDsnTUpu15NOKVyYGXWOdpevmcM_Z-GiLj8Jh-O362vptQH8oTJGFDNPXn4AxLYQD9ADlQnEsG8Gqu1diCb2DXDa7FZ/s1600/blog+-+piramidki+zurawinowo-kokosowe+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHM9eokJw9bkV2PRzI1fQOFRdeQH9h5cu1Kax8ve4B6looZcRq_zDsnTUpu15NOKVyYGXWOdpevmcM_Z-GiLj8Jh-O362vptQH8oTJGFDNPXn4AxLYQD9ADlQnEsG8Gqu1diCb2DXDa7FZ/s640/blog+-+piramidki+zurawinowo-kokosowe+3.JPG" width="640" /></a></div><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i> </i></span><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">I admire people who do not sit on their hands. Especially those, who fight to survive, or to save the works of the previous generations. In Oregon, we have plenty of small,producing wonderful products, farms. And those, unfortunately, often disappear from the local landscape, not being any match for the commercial producers. But they do not go without fighting, and I admire this very, very much...</span></i><br />
<i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span></i><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"></span></i><br />
<br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">Thus, my heartfelt plea</span></i><i><span style="font-size: large;"> - LET'S SUPPORT LOCAL PRODUCERS OF HEALTHY FOODS! </span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">The cranberries I have used for today's pyramids (perfectly, which means not too much, sweetened with the natural apple juice) come from one of such farms </span></i><span style="font-size: large;"><i><a href="http://www.vincentcranberries.com/" style="color: orange;">Vincent Cranberries</a></i></span><i><span style="font-size: large;">, which owners come up with ever new ideas to make their product more attractive to consumers (especially to those, for whom the simple label of the organic, healthy food is not satisfying)</span></i>.<i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This modified recipe came from the </span><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/coconut-cranberry-macaroon-recipe2/index.html" style="color: orange; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Food Network Kitchens</a></span></i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">.</span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><u><b><span style="font-size: large;"><i>ŻURAWINOWO-KOKOSOWE PIRAMIDKI</i></span></b></u></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><u><b><span style="font-size: large;"><i><br />
</i></span></b></u></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><i>* ½ cup sugar (do not add sugar when using sweetened coconut)</i></span><br />
<span style="font-size: large;"><i>* 5 large egg whites, lightly beaten</i></span><br />
<span style="font-size: large;"><i>* ½ cup dried cranberries, finely chopped</i></span><br />
<span style="font-size: large;"><i>* finely grated zest of 1/4 orange</i></span><br />
<span style="font-size: large;"><i>* 2 teaspoons pure almond extract</i></span><br />
<span style="font-size: large;"><i>* ½ teaspoon fine salt</i></span><br />
<span style="font-size: large;"><i>* 3 cups (about 8 ounces) finely shredded unsweetened coconut; or regular one ground to desired size</i></span><br />
<span style="font-size: large;"><i>* 3 tbsp coconut flour; or regular wheat flour</i></span><br />
<span style="font-size: large;"><i>* dark and white chocolate for dipping (optional)</i></span><br />
<br />
<span style="font-size: large;"><i>Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.</i></span><br />
<span style="font-size: large;"><i>Whisk the sugar, egg whites, cranberry, orange zest, almond extract, flour, and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.</i></span><br />
<span style="font-size: large;"><i>Moisten your finger tips with water. Form about 1 tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.</i></span><br />
<span style="font-size: large;"><i>Another great idea would be to make the macaroons round like a regular cookie and then take two macaroons and sandwich them together with melted chocolate.</i></span><br />
<br />
<span style="font-size: large;"><i>Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Dip in melted dark and white chocolate. </i></span><br />
<span style="font-size: large;"><i>Store macaroons in a tightly sealed container for up to a week.</i></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8Y5IjnsUADiNMg5aqBif2GcU8EjKN6qjaN3yPJ_911UF9bHa2cdWm9UFqt7d0N24Qa_DxgI2DpKLtAiwFF21QwVxJPWJyTagIQAG9N-M-WgyfJCbxDvEVU-QV5aeD9waoVFlXx-MUPYe/s1600/blog+-+piramidki+zurawinowo-kokosowe+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8Y5IjnsUADiNMg5aqBif2GcU8EjKN6qjaN3yPJ_911UF9bHa2cdWm9UFqt7d0N24Qa_DxgI2DpKLtAiwFF21QwVxJPWJyTagIQAG9N-M-WgyfJCbxDvEVU-QV5aeD9waoVFlXx-MUPYe/s640/blog+-+piramidki+zurawinowo-kokosowe+4.JPG" width="480" /></a></div></div></div><div style="text-align: center;"><br />
</div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com6tag:blogger.com,1999:blog-9159368147914962630.post-33214348827872321762010-10-03T20:32:00.000-07:002010-10-10T19:04:20.805-07:00Typowy Sobotni Targ / Typical Saturday Market<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEjY399RFlPUjur8DRMEXIk8bqAqilXJX75LFslj618y8ZuODjyT9kxERTmdRrCdpISFdLN9RAu5o6WMqibog_3KOxM6d9l6LCHXJfdvWJVWlI8LbcQwGHumNH3PUO4MXQZ_fnLWpd7PgkrD/s1600/blog+-+saturday+farmers%27+market+at+PSU+%281%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY399RFlPUjur8DRMEXIk8bqAqilXJX75LFslj618y8ZuODjyT9kxERTmdRrCdpISFdLN9RAu5o6WMqibog_3KOxM6d9l6LCHXJfdvWJVWlI8LbcQwGHumNH3PUO4MXQZ_fnLWpd7PgkrD/s1600/blog+-+saturday+farmers%27+market+at+PSU+%281%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY399RFlPUjur8DRMEXIk8bqAqilXJX75LFslj618y8ZuODjyT9kxERTmdRrCdpISFdLN9RAu5o6WMqibog_3KOxM6d9l6LCHXJfdvWJVWlI8LbcQwGHumNH3PUO4MXQZ_fnLWpd7PgkrD/s1600/blog+-+saturday+farmers%27+market+at+PSU+%281%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY399RFlPUjur8DRMEXIk8bqAqilXJX75LFslj618y8ZuODjyT9kxERTmdRrCdpISFdLN9RAu5o6WMqibog_3KOxM6d9l6LCHXJfdvWJVWlI8LbcQwGHumNH3PUO4MXQZ_fnLWpd7PgkrD/s1600/blog+-+saturday+farmers%27+market+at+PSU+%281%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY399RFlPUjur8DRMEXIk8bqAqilXJX75LFslj618y8ZuODjyT9kxERTmdRrCdpISFdLN9RAu5o6WMqibog_3KOxM6d9l6LCHXJfdvWJVWlI8LbcQwGHumNH3PUO4MXQZ_fnLWpd7PgkrD/s1600/blog+-+saturday+farmers%27+market+at+PSU+%281%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY399RFlPUjur8DRMEXIk8bqAqilXJX75LFslj618y8ZuODjyT9kxERTmdRrCdpISFdLN9RAu5o6WMqibog_3KOxM6d9l6LCHXJfdvWJVWlI8LbcQwGHumNH3PUO4MXQZ_fnLWpd7PgkrD/s1600/blog+-+saturday+farmers%27+market+at+PSU+%281%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY399RFlPUjur8DRMEXIk8bqAqilXJX75LFslj618y8ZuODjyT9kxERTmdRrCdpISFdLN9RAu5o6WMqibog_3KOxM6d9l6LCHXJfdvWJVWlI8LbcQwGHumNH3PUO4MXQZ_fnLWpd7PgkrD/s1600/blog+-+saturday+farmers%27+market+at+PSU+%281%29.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">W każdą sobotę, od Marca do połowy Grudnia, na terenie portlandzkich uniwersyteckich Plant </span></i><i><span style="font-size: large;">cieszą oczy i duszę stragany z plonami z okolicznych farm i lasów (np. grzybami). Jako ciekawostkę podam, że</span></i><i><span style="font-size: large;"> mamy swoje Planty w Portland, które przypominają trochę te Krakowskie. Różnica pomiędzy nimi jest taka, że nasze "biegną" w lini prostej od północy na południe, a nie tak jak polskie dookoła centrum Krakowa. </span></i><br />
<br />
<i><span style="font-size: large;">I chociaż targi na świeżym powietrzu mają swój niezaprzeczalny urok (szczególnie w słoneczne, albo bezdeszczowe dni), to jednak ciągle żałuję, że nie mamy tutaj jeszcze całorocznej hali targowej pod dachem (tak jak na przykład Seattle), ...i kiedyś pewnie się jej doczekamy, a w między czasie delektujemy się tymi kilkoma miesiącami do maksimum...</span></i><br />
<br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIJCF8BP4BbXQLhuJ9iQxV06pE0HEg72-seopx2z5F-NiHqqYTGemchlaEdb-ofKy5YqfkRbKO4eXajIyVR8ZSCxKGM_VMllz7OOrk5WaMXKAp2_z_OeUXcMNS3QOvkPHwd5pxxG_8FVo/s1600/blog+-+saturday+market+mix+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwIJCF8BP4BbXQLhuJ9iQxV06pE0HEg72-seopx2z5F-NiHqqYTGemchlaEdb-ofKy5YqfkRbKO4eXajIyVR8ZSCxKGM_VMllz7OOrk5WaMXKAp2_z_OeUXcMNS3QOvkPHwd5pxxG_8FVo/s640/blog+-+saturday+market+mix+1.jpg" width="640" /></a><i style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> </span></i><br />
<i style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Wczoraj kupiłam tam </span></i><i style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">(w dodatku do ziemniaków, szpinaku, pasternaku, i innych warzyw i owoców) </span></i><i style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">kurki </span></i><i style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">na smakowitą tartę </span></i><i style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> ... ale ponieważ od tart grzybowych aż się trzęsie na wszelakich blogach, więc ja, siląc się na oryginalność, podaję bardzo prostą, acz smakowitą i zdrowszą (zawsze staram się znaleźć sposób na przemycić dodatkowych warzyw do moich potraw) wersję zapiekanki z </span></i><i style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">puree ziemniaczanego (chociaż lubię też sformułowanie "tłuczone" ziemniaki" ;=)</span></i><i style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">, kurek, i świeżego szpinaku. </span></i><i style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Oryginalny przepis <a href="http://www.eatingwell.com/recipes/mashed_potato_mushroom_casserole.html"><span style="color: orange;">tutaj</span></a>, zmodyfikowany przez mnie, pochodzi z magazynu Eating Well. </span></i><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">Dla zainteresowanych - tartę też zrobiłam ;=)</span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Kurki na zdjęciach poniżej uzbierałam sama dwa lata temu. W Oregonie spotyka się także (podobno unikalne dla tego rejonu świata) kurki </span></span></i><i style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">białe</span></i><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">, które są bardziej "mięsiste"</span></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: Georgia,"Times New Roman",serif;">i większe niż ich żółto-pomarańczowe siostry, ale równie smaczne. Na trzecim zdjęciu zwykłe i białe kurki dla porównania</span></span></span></i>...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXswTadoIrypfcDCCy-Q1iN1CXfH5xt0AN8BKRbTZwAnPM9HsN9Bkspeq0pZhJVtz5mtq2FGYawHrNhEbfY3YIyWXNQhBVFfPOvCGi37SSfG6RpxNoVNCTC8Ejy1f1N3D-xxK3IKe2tPqb/s1600/blog+-+kurki+mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXswTadoIrypfcDCCy-Q1iN1CXfH5xt0AN8BKRbTZwAnPM9HsN9Bkspeq0pZhJVtz5mtq2FGYawHrNhEbfY3YIyWXNQhBVFfPOvCGi37SSfG6RpxNoVNCTC8Ejy1f1N3D-xxK3IKe2tPqb/s640/blog+-+kurki+mix.jpg" width="640" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><u><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>ZAPIEKANKA Z PUREE ZIEMNIACZANEGO, KUREK, I ŚWIEŻEGO SZPINAKU </i></span></b></u></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><br />
* około 2 kg ziemniaków (albo 1 1/2 kg ziemniaków i 1/2 kilograma batatów, pasternaku/korzenia pietruszki, albo selera), najlepiej kremowych, dobrych do ucierania, obranych i pokrojonych w małe kawałki - [ ja użyłam 5 ziemniaków Russet, 1 batata wielkości ziemniaka, i dwa korzenie pasternaku]</i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i> * 1 1/2 - 2 szklanki wywaru z kurczaka albo warzyw </i></span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>* </i></span><span style="font-size: large;"><i>1 1/2 - 2 szklanki</i></span><span style="font-size: large;"><i> mleka odtłuszczonego<br />
* 2 łyżki masła<br />
* 1/2 szklanki maślanki<br />
* 2 duże jajka, ubite </i></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-size: large;"><i>* <span style="font-family: Georgia,"Times New Roman",serif;">1 kg kurek (można użyć inne grzyby), drobno pokrojonych - [ja użyłam, ze względu na ceny kurek, 1/2 kg kurek i 1/2 kg brązowych pieczarek, które są bardziej aromatyczne niż białe]</span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 8 łyżek natki pietruszki, drobno pokrojonej</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i> <br />
* <span style="font-size: large;">4 szklanki szpinaku bez łodyżek, pokrojonego (albo młody malutki szpinak bez krojenia), albo 300 - 500 g (jedno opakowanie) mrożonego - sparzonego wrzątkiem i pokrojonego przed podsmażeniem<br />
* 1/2 szklanki wywaru z kurczaka, albo innego </span></i></span><br />
<span style="font-size: large;"><i> <span style="font-family: Georgia,"Times New Roman",serif;">* 1-2 łyżki mąki pszennej</span></i></span><br />
<br />
<span style="font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;">* 4 łyżki oliwki z pierwszego tłoczenia</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> * 8 drobno pokrojonych szalotek (albo 1 duża czerwona cebula) - podzielone na pół</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> * 4 ząbki czosnku, drobno posiekane</span></i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 3 łyżeczki soli morskiej, podzielonej</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-family: Georgia,"Times New Roman",serif;"> * 1 łyżeczka świeżo zmielonego pieprzu</span><br />
</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i> * 1 szklanka świeżo utartego parmezanu, albo sera Gruyere</i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 1 szklanka ulubionego sera żółtego (np. Gouda, Cheddar, Raclette, etc.) - ja użyłam ser Edamski, i 2 łyżki wędzonej Mozzarelli na wierzch</i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><br />
Ugotować ziemniaki (i inne warzywa korzeniowe) bez soli w mieszance wywaru i mleka* na średnim gazie, odcedzić. Po przestudzeniu dodać masło i ubić ziemniaki na masę. Stopniowo dodawać maślankę, jajka i 1 łyżeczkę soli. Dokładnie wymieszać, podzielić na trzy części, i odstawić.</i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Nagrzać piekarnik do 200</i></span><span style="font-size: large;"><i>°</i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>C. Sery wymieszać i podzielić na trzy części.</i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i> </i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><br />
</i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Podsmażyć połowę szalotek i czosnku na 2 łyżkach oliwki, dodać pokrojone grzyby i smażyć aż cały płyn odparuje (10-15 minut). Dodać natkę pietruszki, 1 łyżeczkę soli i szczyptę pieprzu, i smażyć jeszcze około 2 minut. </i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><br />
</i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Na oddzielnej patelni podsmażyć drugą połowę szalotek i czosnku, dodać szpinak i podgrzewać, aż zmięknie (około 4 minut). W miseczce wymieszać wywar z mąką, 1 łyżeczką soli i szczyptą pieprzu. Wlać do szpinaku i mieszać do zgęstnienia (około 1 minuty). Odstawić.</i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><br />
Na dół naczynia do zapiekania, o wymiarach około 22 x 33 cm, ułożyć warstwę ziemniaków (1/3 całości). Posypać 1/3 wymieszanych serów. Pokryć warstwą szpinaku. Na szpinaku rozłożyć 1/3 ziemniaków i znowu posypać 1/3 sera. Na wierzchu rozprowadzić całą masę grzybową, przykryć pozostałą masą ziemniaczaną. Wierzch posypać pozostałym serem.</i></span></div><div style="text-align: center;"><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;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswzPPYUL2Fus4fkzA6Yp7q4f9FjgJ44LDbNiOJsbUKxLUYvuzAosGCDiDSQxdKCeAVwwMcrN4NPmTXSEHSmSjU29MVcXaHpsFxhK3TAB3BBtVxmaNPDo3Tgmylz4v9Hj-XtUxpQ6wvZvp/s640/blog+-+przytulona+zapiekanka+ziemniaczana+1.JPG" style="margin-left: auto; margin-right: auto;" width="568" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ziemniaki nabrały żółtego koloru od batatów (więc wyglądają trochę jak ser), a ser jest zrumieniony na wierzchu ;=)</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Piec w temperaturze 200</i></span><span style="font-size: large;"><i>°</i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>C aż zapiekanka stanie sie gorąca, a ser na wierzchu zacznie się rumienić, około 35-45 minut.</i></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswzPPYUL2Fus4fkzA6Yp7q4f9FjgJ44LDbNiOJsbUKxLUYvuzAosGCDiDSQxdKCeAVwwMcrN4NPmTXSEHSmSjU29MVcXaHpsFxhK3TAB3BBtVxmaNPDo3Tgmylz4v9Hj-XtUxpQ6wvZvp/s1600/blog+-+przytulona+zapiekanka+ziemniaczana+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><br />
</i></span><span style="color: orange; font-size: large;"><i>1*</i><span style="font-family: Georgia,"Times New Roman",serif;"><i> - mieszanka wywaru i mleka spowoduje, że ziemniaki będą mniej wodniste, ale bardziej smaczne, bez dodawania za dużej ilości tłuszczu</i></span></span><br />
<span style="color: orange; font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>2* - ze względu na inną szybkość gotowania się różnych warzyw kroję pasternak/pietruszkę w małą kostkę, ziemniaki w większą, a bataty w największą </i></span></span><br />
<div style="color: orange;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span></i></span><span style="font-family: Georgia,"Times New Roman",serif;"><i> </i></span></span></div><div style="color: orange;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i> PS. Można zapiekankę zrobić poprzedniego dnia i zostawić w lodówce bez pieczenia. Po wyjęciu z lodówki piec w 200</i></span><i>°</i><span style="font-family: Georgia,"Times New Roman",serif;"><i>C przez 50-60 minut. </i></span></span></div></div><div style="color: orange; text-align: center;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>Już upieczoną zapiekankę podgrzewać zakrytą folią aluminiową w temperaturze 180</i></span><i> </i><span style="font-family: Georgia,"Times New Roman",serif;"><i>stopni C przez 40-50 minut.</i></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8edBl2LVtqjifRMRipnbCDAVReFbmu88ZP8dCuUov4RBGRKscVWTGSVgJPebRCnxz6Qf6DPOvnJD5Y6ht2b9O272li_MPPsTbW-_JxcCmts3jtNaGj1NbRW2MRmO1dIXBcwPs7f5IYFh/s1600/blog+-+zapiekanka+ziemniaczano-grzybowa+po+podaniu+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8edBl2LVtqjifRMRipnbCDAVReFbmu88ZP8dCuUov4RBGRKscVWTGSVgJPebRCnxz6Qf6DPOvnJD5Y6ht2b9O272li_MPPsTbW-_JxcCmts3jtNaGj1NbRW2MRmO1dIXBcwPs7f5IYFh/s640/blog+-+zapiekanka+ziemniaczano-grzybowa+po+podaniu+2.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
<div class="separator" style="clear: both; text-align: center;"></div>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
<br />
<br />
<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;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjab9yA5SBGlrMF9ibFSFA3scmKP5I2FDeOfbqE_tdM7k4s7amYNtY1bHZ6Gj2j_tB8ALhS0qTyLJfU1o_u0v3-SNa9SplDvXls4d449yQuVvkna0grlW4CxbaplHHEf8dc1N818Q0PWlzB/s640/blog+-+saturday+market+mix+2.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Największy pasternak (zdjęcie w środku) jaki kiedykolwiek widziałam (niektóre korzenie miały ponad 50 cm!) / The biggest parsnips ( middle picture) I have ever seen (some roots were over 19 in!)</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
<br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><i><span style="font-size: large;"></span></i><br />
<i><span style="font-size: large;"></span></i><br />
<i><span style="font-size: large;">Every Saturday, from March until the middle of December, on the park grounds of the Portland State University one can please his/her eyes and soul with the fruits of the surrounding farms and woods (like the mushrooms). Interestingly, we have park grounds in the middle of Downtown and the University's estate (they remind me of Planty in the beautiful city of Kraków in Poland; however, their dissimilarity lies in the fact that ours run from North to South in a straight line, while the ones in Kraków surround the city center in a circle. If you are ever in Poland, which I hope you will, go and see it - it is a gorgeous, magical place!</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"></span></i><br />
<i><span style="font-size: large;"> </span></i></div><div class="separator" style="clear: both; text-align: center;"></div><i><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Although outside farmers' market have their indisputable charm (especially during sunny, or rainless days), I always regret not having the inside year-around Farmers' Market (like the one in Seattle),... and some day we might get it, but in a meantime we are savoring these few months to the maximum...</span></span></i><br />
<br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">Yesterday I bought there </span></i><i><span style="font-size: large;">(in addition to</span></i><i><span style="font-size: large;"> spinach, potatoes, parsnip, and other veggies and fruits) </span></i><i><span style="font-size: large;">some Chanterelles </span></i><i><span style="font-size: large;">to make mushroom tart </span></i><i><span style="font-size: large;"> ...but because many blogs literally buzz with all kinds of mushroom tarts, so I, in an attempt to be original, will give you a recipe for a simple, but tasty and healthier (as always, I am trying to find the ways to snick in some veggies into my dishes) mash potatoes casserole (although I also like the phrase "smashed potatoes" ;=), with Chanterelles, and fresh spinach. </span></i><i><span style="font-size: large;">The original recipe <a href="http://www.eatingwell.com/recipes/mashed_potato_mushroom_casserole.html"><span style="color: orange;">here</span></a>, modified by me, comes from Eating Well magazine. For those interested, I made the mushroom tart as well</span></i><i><span style="font-size: large;"> ;=)</span></i><br />
<i><span style="font-size: large;"> </span></i></div><div class="separator" style="clear: both; text-align: center;"></div><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">The Chanterelles in the pictures below were picked by me two years ago. In Oregon you can find (supposedly unique to this part of the world) white Chanterelles, which are more "meaty" and larger than their yellow-orange sisters, but equally tasty. The third pictures shows you the differences between the regular and white Chanterelles...</span></span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXswTadoIrypfcDCCy-Q1iN1CXfH5xt0AN8BKRbTZwAnPM9HsN9Bkspeq0pZhJVtz5mtq2FGYawHrNhEbfY3YIyWXNQhBVFfPOvCGi37SSfG6RpxNoVNCTC8Ejy1f1N3D-xxK3IKe2tPqb/s1600/blog+-+kurki+mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXswTadoIrypfcDCCy-Q1iN1CXfH5xt0AN8BKRbTZwAnPM9HsN9Bkspeq0pZhJVtz5mtq2FGYawHrNhEbfY3YIyWXNQhBVFfPOvCGi37SSfG6RpxNoVNCTC8Ejy1f1N3D-xxK3IKe2tPqb/s640/blog+-+kurki+mix.jpg" width="640" /></a></div><br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i><b><u>LAYERED MASHED POTATO, CHANTERELLE, AND SPINACH CASSEROLE</u></b><br />
</i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> * 4 lbs baking potatoes (or 3 lbs potatoes and 1 lb yams, parsnip or celery root), peeled and cut into 1-inch pieces - [I used 5 Russets, 1 yam the size of the potato and two parsnip roots]</i></span><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><i>* 1 1/2 - 2 cups chicken or vegetable stock</i></span></div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>* 1 1/2 - 2 cups low fat milk<br />
* 2 tablespoons butter<br />
* 1/2 cup buttermilk</i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> * 2 large eggs, beaten</i></span></div><div style="text-align: center;"><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> * 2 lbs Chanterelle mushrooms ( or any other mushrooms available, e.g., brown small Cremini work very well), chopped -[I used, because of the wild mushroom prices, 1/2 lb Chanterelles and 1/2 lb Creminis (brown cup), which are more flavorful than white ones]</i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>* 8 tbsp chopped fresh parsley</i></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i></i></span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> * 4 cups trimmed and finely chopped chard or spinach (or baby spinach without chopping); or frozen (@ 8-10 oz box) - defrosted and chopped before sauteing<br />
* 1/2 chicken broth or any other broth (for spinach)</i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> * 1- 2 tbsp all-purpose flour</i></span><br />
<br />
<span style="font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">* 4 tablespoons extra-virgin olive oil</span><br style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> * 8 chopped shallots</span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> * 4 cloves garlic, finely chopped (optional)</span></i></span><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>* 3 tsp salt, divided</i></span></div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> * 1 tsp freshly ground pepper</span> </i></span><br />
<br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>* 1 cup freshly grated Parmesan or Gruyere cheese, divided</i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> * 1 cup any favorite cheese (e.g., Gouda, Cheddar, Raclette, etc.) - [I used Edam Dutch Cheese, with 2 tbsp of smoked Mozzarella on top]</i></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i></i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> Cook potatoes (and other root vegetables) without salt in the mixture of broth and milk* on the medium heat, drain. After cooling it down a bit add </i></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>butter and mash until chunky-smooth. Gradually stir in buttermilk, eggs and 1 teaspoon salt. Mix well, divide into three parts and set aside.</i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>Preheat oven to 400°F. Mix cheeses, and divide into three parts.</i></span></div><div style="text-align: center;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><span style="font-size: large;"><i>Heat 2 tbsp of olive oil in a large skillet over medium heat. Add half of the shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 15 minutes. Add chopped parsley, 1 tsp salt, pepper, and cook about 2 more minutes.</i></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><i></i></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i></i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> </i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i></i></span></div><div style="text-align: center;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i></i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i> </i></span></div><div style="text-align: center;"><span style="font-size: large;"><i>I<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">n a separate pan sauté the rest of shallots and garlic in 2 tbsp olive oil, add spinach and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth, flour, </span></i></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>1 tsp salt, and pinch of pepper </i></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>in a small bowl. Add to the pan and cook, stirring, until the mixture bubbles and thickens, about 1 minute. Set aside.</i></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i></i></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> To assemble, spread 1/3 of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle 1/3 of mix cheeses over the potatoes. Spread the spinach mixture on top, followed by the other 1/3 of the <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">potato mixture, 1/3 cheeses, the mushroom layer, and finally the remaining potato mixture. Top with the remaining cheese mixture. </span></i></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dHZCufU_3BB4agLqqGInn9a-4THFQSW0Ov9PeWvJLSjTKcWU36RGpzcCIwbgrMPaX9ll6X7BXxvGdYr49B1qUauR0uYj-Fxdr7nR8B5-PcvwisMQiU6V2-tMN2Lc42_tYURiqDLW-gn9/s1600/blog+-+przytulona+zapiekanka+ziemniaczana+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dHZCufU_3BB4agLqqGInn9a-4THFQSW0Ov9PeWvJLSjTKcWU36RGpzcCIwbgrMPaX9ll6X7BXxvGdYr49B1qUauR0uYj-Fxdr7nR8B5-PcvwisMQiU6V2-tMN2Lc42_tYURiqDLW-gn9/s640/blog+-+przytulona+zapiekanka+ziemniaczana+2.JPG" width="640" /></a></div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Bake until hot throughout and the top is golden brown, about 35 - 45 minutes.</span></i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"></span><br />
<span style="font-size: large;"> </span></div><div style="color: orange; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><i>1</i>*<span style="font-family: Georgia,"Times New Roman",serif;"><i> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">the mixture of broth and milk will make the potatoes less watery and much more tasty without adding too much fat </span></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2* because cooking times of veggies differ I cut the smallest cubes out of parsnip, followed by bigger cubes of potatoes, and finally, the biggest pieces of yam </span></i></span></span></div><div style="color: orange;"><span style="font-size: large;"> </span><br />
<span style="font-size: large;"> </span></div></div><div style="color: orange; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><i> PS. You can prepare the casserole one day ahead and refrigerate without baking. Next day bake, uncovered, in a 400°F oven until hot, 50 minutes to 1 hour. To reheat, bake, covered, at 350° until hot, 40 to 50 minutes.</i></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhevYmzZckC700qicZIs82BeZiCFNrsKT9Mdpo_MFf9ys4P8wkJqZiETHuchRRQPY2ny6Ilqmtk88y8mIrFQUf5i-vHvYrOnA_Qr2qTUVEc_dRgRGq2UJnG-NUNO34OVVBa5u1O6CoQgyZc/s1600/blog+-+przytulona+zapiekanka+ziemniaczana+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div></div><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/AVvXsEh5XmCcGnbFe8haxVprbhixVhPBDIiseqCmV-C6LINHKIF_jGhbGdge1eZ2Ew5xDkTPqSihahaLrsEXn4PvxnLTPEEVsqRIfgDixUvox9xqW1ab31ypEIA12NnN1nvZ6xdZ7XIbac3zYMRV/s1600/blog+-zapiekanka+ziemniaczano-grzybowa+po+podaniu+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XmCcGnbFe8haxVprbhixVhPBDIiseqCmV-C6LINHKIF_jGhbGdge1eZ2Ew5xDkTPqSihahaLrsEXn4PvxnLTPEEVsqRIfgDixUvox9xqW1ab31ypEIA12NnN1nvZ6xdZ7XIbac3zYMRV/s640/blog+-zapiekanka+ziemniaczano-grzybowa+po+podaniu+3.JPG" width="480" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com9tag:blogger.com,1999:blog-9159368147914962630.post-40273352746683033462010-09-24T11:04:00.000-07:002010-09-27T19:38:02.773-07:00Nalewka Świąteczna / Holiday Liquor<div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Z pierwszymi powiewami jesieni stwierdziłam, że czas pomyśleć o nadchodzących świętach. I oto mój, zmodyfikowany trochę przepis, <a href="http://www.cincin.cc/index.php?showtopic=1079&st=0"><span style="color: orange;">podany przez Aanitę na forum Cincin</span></a>. Zmieniłam też nazwę nalewki, bo uważam, że pasuje do wielu świąt, nawet takich "prywatnych", w ciągu roku...</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b><u><i><span style="font-size: large;">NALEWKA ŚWIĄTECZNA </span></i></u></b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;">* 200 g suszonej żurawiny <br />
* 200 g wyłuskanych orzechów włoskich<br />
* 200 g suszonych moreli<br />
* 200 g suszonych śliwek<br />
* 200 g suszonych wiśni<br />
* 200 g fig</span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;">* garść kandyzowanego imbiru <br />
* 2 pomarańcze<br />
* 200 g brązowego cukru <br />
* 750 ml ciemnego rumu </span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;">* 450 ml spirytusu + 225 ml wody</span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;">* 200 ml likieru malinowego (pozostałość z innej nalewki)<br />
* 6 lasek cynamonu <br />
* 8-10 sztuk goździków<br />
* 1 gwiazdka anyżowa </span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkQo4yDwY2NwGlvG5weE6N7SchgZIkB0NiAtXel6pZvhYrnJzrHOasObrHM8mMYfojwxkOsHq3pa01BwI0xLHcI4muWUrDNfh7joIwydgIcj4qyImxrSQofqBDkH2b0n78tlIjRpDI9li/s1600/blog+-+nalewka+swiateczna+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkQo4yDwY2NwGlvG5weE6N7SchgZIkB0NiAtXel6pZvhYrnJzrHOasObrHM8mMYfojwxkOsHq3pa01BwI0xLHcI4muWUrDNfh7joIwydgIcj4qyImxrSQofqBDkH2b0n78tlIjRpDI9li/s640/blog+-+nalewka+swiateczna+2.JPG" width="640" /></a></div><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Laski cynamonu uprażyć z goździkami i gwiazdką anyżu na patelni przez około dwie minuty - zrobią się bardziej aromatyczne. Pomarańcze dobrze umyć pod gorącą wodą i pokroić na plastry. Ułożyć wszystko warstwami w dużym słoju. <br />
Cukier rozpuścić w rumie. Zmieszać spirytus ze schłodzoną przegotowaną wodą i dodać do rumu. Owoce zalać alkoholem, słoik dobrze zakręcić, i odstawić na co najmniej 8 tygodni (najlepiej na pół roku ;=0) w ciepłe miejsce. </span></i><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouNgKcjxiEeUrpp3M1VgnxtQYS0C7OJ88aOAHpGCpM8VnOn8cj3K5iAGgCKIEEGoiYlD5rQ6nLEAjnyk2-9JSdOBqfPYfD08PzIUNu7BlLM8Uj-ZQ4o9cXDLqLwWdaePy2u1qZl1OIjiS/s1600/blog+-+nalewka+swiateczna+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjouNgKcjxiEeUrpp3M1VgnxtQYS0C7OJ88aOAHpGCpM8VnOn8cj3K5iAGgCKIEEGoiYlD5rQ6nLEAjnyk2-9JSdOBqfPYfD08PzIUNu7BlLM8Uj-ZQ4o9cXDLqLwWdaePy2u1qZl1OIjiS/s640/blog+-+nalewka+swiateczna+1.JPG" width="480" /></a></div><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></i><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
<i><span style="font-size: large;">With the first whiffs of the upcoming Fall I have decided that it is time to think about the holidays. So, here it is, my modified somewhat, recipe, originally posted by <span style="color: orange;"><a href="http://www.cincin.cc/index.php?showtopic=1079&st=0" style="color: orange;">Aanita on the Cincin forum</a>. </span><span style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I have changed its name, because I think it fits many holidays, even the "private" ones throughout the year...</span></span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><b><u><i><span style="font-size: large;">HOLIDAY LIQUOR </span></i></u></b></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;">* 14 oz dried cranberries <br />
* 14 oz walnut halves<br />
* 14 oz dried apricots<br />
* 14 oz prunes<br />
* 14 oz dried cherries<br />
* 14 oz dried figs</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;">* a handful of candied ginger <br />
* 2 oranges<br />
* 14 oz brown sugar <br />
* 750 ml dark rum</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;">* 450 ml Everclear + 225 ml water</span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">* 200 ml raspberry liquor (leftover from another liquor)</span><br style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> * 6 cinnamon sticks</span><br style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;" /><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> * 8-10 whole cloves</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">* 1 star anise</span></span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"><br />
</span></i></div><div><br />
</div><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Roast the cinnamon sticks, cloves, and star anise in a dry frying pan for a couple of minutes - they will become more fragrant. Wash the oranges well with hot water and slice them. Put dried fruits, oranges and spices in a large jar in layers.</span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceFtHgiS5ImtMLUO-zZ5pNGBlyk5GXzada5ZLIlCDGc1bboR2NI1K3BPjUiqaOH0L4PPNMIj27HCAZs2mlWbE2kRoLNsONLr8VS8XIF74sPbm8ZF_0LB3ic1nxkCJQ1sKVg9A5d2NWgyg/s1600/blog+-+nalewka+swiateczna+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiceFtHgiS5ImtMLUO-zZ5pNGBlyk5GXzada5ZLIlCDGc1bboR2NI1K3BPjUiqaOH0L4PPNMIj27HCAZs2mlWbE2kRoLNsONLr8VS8XIF74sPbm8ZF_0LB3ic1nxkCJQ1sKVg9A5d2NWgyg/s640/blog+-+nalewka+swiateczna+3.JPG" width="462" /></a></div><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br />
</span></i><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Dissolve the sugar in rum. Mix Everclear and cold boiled water - it will become a strong vodka (but if you don't have Everclear, you can use 750 ml regular store bought vodka). Add the vodka to the rum , mix, and pour over the fruit and spices mixture. Close the lid tightly and leave for at least 8 weeks (optimally for 6 months ;=0) in warm place.</span></i><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br />
</span></i><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></i>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com13tag:blogger.com,1999:blog-9159368147914962630.post-39933823373831423792010-09-20T18:48:00.000-07:002010-09-22T15:00:17.689-07:00Chleb z garnka żeliwnego / Bread from the cast iron pot<div style="font-family: Georgia,"Times New Roman",serif;"><br />
<i><span style="font-size: large;">Dzięki Lisce spróbowałam dzisiaj upiec jej ulubiony chleb żytnio-pszenny <a href="http://pracowniawypiekow.blogspot.com/2008/04/mj-ulubiony-chleb.html" style="color: orange;">oryginalny przepis tutaj --></a> w <b>garnku żeliwnym</b>. To mój pierwszy wypiek taką metodą, i muszę przyznać, że jestem po prostu zachwycona, zresztą sami zobaczcie efekt tej próby...</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdG9tncCRh9OlnA6m_eMdTUBk-9SDqvBiZ_7WGESkICOddNyZT8CJ4mFJR0Ugy54nqRjN0HoOZNm4tREhZUchI2Wava1J7-fLdQWMrWano_LlbQVfLpASWtYZeDJ4mXGnHA7HvomWbm-Tz/s1600/blog+-+chleb+pszenno-zytni+z+garnka+zeliwnego+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdG9tncCRh9OlnA6m_eMdTUBk-9SDqvBiZ_7WGESkICOddNyZT8CJ4mFJR0Ugy54nqRjN0HoOZNm4tREhZUchI2Wava1J7-fLdQWMrWano_LlbQVfLpASWtYZeDJ4mXGnHA7HvomWbm-Tz/s640/blog+-+chleb+pszenno-zytni+z+garnka+zeliwnego+2.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"> </span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;"><span style="font-weight: bold;"> <u>CHLEB PSZENNO-ŻYTNI</u> </span> </span></i><br />
<i><span style="font-size: large;"> (Liski z książki J. Hamelmana - <b>Bread</b>)</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;"><b> </b><u><b>Zaczyn:</b></u></span></i></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><li><i><span style="font-size: large;">360 g mąki żytniej chlebowej (typ 720)</span></i></li>
<li><i><span style="font-size: large;">300 g wody</span></i></li>
<li><i><span style="font-size: large;">20 g zakwasu żytniego* (dałam 40 g, bo wyglądał trochę markotno-śpiący)</span></i></li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;">Wieczorem przed pójściem spać mieszamy w misce składniki zaczynu. Nie miksujemy, chodzi tylko o to, żeby wszystko się połączyło. Miskę przykrywamy ściereczką i zostawiamy na 12-16 godzin. </span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><span style="font-size: large;"><b> </b><u><b> </b></u><b></b><u><b>Ciasto właściwe:</b></u></span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><ul><li><i><span style="font-size: large;">230 g mąki żytniej chlebowej</span></i></li>
<li><i><span style="font-size: large;">300 g mąki pszennej</span></i></li>
<li><i><span style="font-size: large;">400 g wody</span></i></li>
<li><i><span style="font-size: large;">1 płaska łyżka soli morskiej (jeśli używamy soli zwykłej, należy dać jej mniej)</span></i></li>
<li><i><span style="font-size: large;">3 g drożdży suszonych (użyłam 1 łyżeczkę aktywnych drożdży Bob's Red Mill) </span></i></li>
<li><i><span style="font-size: large;">dodałam do mąki jeszcze 6 łyżek nasion lnu </span></i></li>
</ul></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Rano rozpuszczamy sól w wodzie. W małym naczyniu mieszamy drożdże z odrobiną mąki i wody (jak gęsta śmietana) i zostawiamy do bąbelkowania. Resztę wody z solą i pracujące drożdże dodajemy do zaczynu i dobrze mieszamy. Powoli dodajemy mąkę i mieszamy dokładnie - można mikserem, ale nie za długo,około 5 minut, do czasu aż składniki się połączą. Zostawiamy pod przykryciem na około 30-60 minut.</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"><br />
Ciasto spryskujemy olejem z nasion winogron i przekładamy do 5 litrowego garnka żeliwnego wyłożonego pergaminem (dno i ścianki). Bardzo ważne jest użycie pergaminu, bo w przeciwnym wypadku chleb przywiera do garnka, jak twierdzi Liska " na amen", czego wolałam nie ryzykować ;=) ...<br />
<br />
Zostawiamy do wyrośnięcia na 30 minut. Spryskujemy wierzch olejem i wstawiamy nakryty garnek do zimnego piekarnika nastawionego na 230 st C. Pieczemy pod przykryciem 40 minut, po czym zdejmujemy pokrywkę i dopiekamy jeszcze 10 minut.</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Po upieczeniu wyjmujemy koniecznie z garnka (ja wyciągałam za paper) i dokładnie studzimy. NIE KROIMY GORĄCEGO CHLEBA!</span></i><br />
<br />
<div style="text-align: center;"><b><i><span style="font-size: large;"><span style="font-size: small;">* Liska poświęciła cały jeden wpis na produkcję zakwasu żytniego <a href="http://pracowniawypiekow.blogspot.com/2009/02/zakwas-zytni-krok-po-kroku.html" style="color: orange;">--> Zakwas żytni krok po kroku</a></span></span></i></b><br />
<br />
</div></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixssJbHUFIXeKNyb2LBazYiOVWlFu4l3hxQki-WXZILfQizD6HZ_Nn8Ty7LHYZXVj72rj442d07vvgl77XiyUf4gRmB66jampI6XT6CaTno0d0ADouwKEvY56cmQlJZ51xXMcANJuA6TO-/s1600/blog+-+upieczony+pszenno-zytni+w+zeliwnym+garnku+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="521" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixssJbHUFIXeKNyb2LBazYiOVWlFu4l3hxQki-WXZILfQizD6HZ_Nn8Ty7LHYZXVj72rj442d07vvgl77XiyUf4gRmB66jampI6XT6CaTno0d0ADouwKEvY56cmQlJZ51xXMcANJuA6TO-/s640/blog+-+upieczony+pszenno-zytni+w+zeliwnym+garnku+2.JPG" width="640" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUnI919NkMBjKhlCAUJpKf7Rx4-42mrTTmlkiuB6sfXpunDLGJgpkeV0IgKCYCJpMG8sZEHk0vwCIEsoI4UPuQx7TwQgbnE_NrGVeVcZi-4a3r7DpArnCr-hTBfmKtklxjLELlRvV9wTp/s1600/blog+-+upieczony+pszenno-zytni+w+zeliwnym+garnku+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="515" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUnI919NkMBjKhlCAUJpKf7Rx4-42mrTTmlkiuB6sfXpunDLGJgpkeV0IgKCYCJpMG8sZEHk0vwCIEsoI4UPuQx7TwQgbnE_NrGVeVcZi-4a3r7DpArnCr-hTBfmKtklxjLELlRvV9wTp/s640/blog+-+upieczony+pszenno-zytni+w+zeliwnym+garnku+4.JPG" width="640" /></a><i><span style="font-size: large;"> </span></i><br />
<i><span style="font-size: large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"> </span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">Thanks to Liska I made an attempt to bake her favorite wheat-rye bread <a href="http://pracowniawypiekow.blogspot.com/2008/04/mj-ulubiony-chleb.html" style="color: orange;">original recipe here --></a> in a <b>cast iron pot</b>. This was my first time using this method, and I have to admit that I am completely delighted, but take a look yourself to see the result of this experiment...</span></i></div></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXizxLEDVwtUoe8jPnGxblpT1GEKrPKby9PfzS639ym6Can51IC08mXax62pYbbJA7L32-o-7viYhNt77jNijGEBkiGdxkw35lYPeL_R62gB6r1IiqAVza80izYoxQzP3fFKxR5jGXLU5I/s1600/blog+-+chleb+pszenno-zytni+z+garnka+zeliwnego+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXizxLEDVwtUoe8jPnGxblpT1GEKrPKby9PfzS639ym6Can51IC08mXax62pYbbJA7L32-o-7viYhNt77jNijGEBkiGdxkw35lYPeL_R62gB6r1IiqAVza80izYoxQzP3fFKxR5jGXLU5I/s640/blog+-+chleb+pszenno-zytni+z+garnka+zeliwnego+1.JPG" width="633" /></a></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;"><span style="font-weight: bold;"> <u>WHEAT-RYE BREAD</u> </span> </span></i><br />
<i><span style="font-size: large;">(Liska's from the J. Hamelman's book - <b>Bread</b></span><span style="font-size: large;">)</span></i><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"> </span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;"><b> <u>Leaven</u></b><u><b>:</b></u><br />
</span></i></div><ul style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><li><i><span style="font-size: large;">13 oz light rye flour (you can sift whole rye through the strainer to make lighter flour)</span></i></li>
<li><i><span style="font-size: large;">11 oz water</span></i></li>
<li><i><span style="font-size: large;">.7 oz rye starter* (I doubled the amount to 1.4 oz since my starter was looking gloomy-sleepy ;=))</span></i></li>
</ul><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;">In the evening, before going to bed, mix all leaven ingredients in a large bowl. You don't have to process it, just mix, so all everything is well combined. Cover the bowl with a kitchen towel and leave for 12-16 hours. </span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;"><b> </b><u><b></b></u><u><b>Bread dough:</b></u><br />
</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><ul><li><i><span style="font-size: large;">8 oz light rye flour (I used whole rye)</span></i></li>
<li><i><span style="font-size: large;">11 oz regular wheat four</span></i></li>
<li><i><span style="font-size: large;">14 oz water</span></i></li>
<li><i><span style="font-size: large;">1 tbsp sea salt (if using regular salt, add less)</span></i></li>
<li><i><span style="font-size: large;">3 g dry yeast (I used 1 tsp dry active yeast from Bob's Red Mill) </span></i></li>
<li><i><span style="font-size: large;">I've added 6 tbsp flax seeds to the flours </span></i></li>
</ul></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">In the morning follow these steps. Dissolve salt in water. In a small bowl mix yeast with a little bit of flour and salty water (sour cream consistency), and leave until begins to bubble. Add the salty water and working yeast mixture to the leaven and mix well. Add the flours and stir (you can use any mixing device), but not too long, about 5 minutes, until all ingredients are well blended. Leave the dough in the bowl covered for 30-60 minutes. </span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><br />
Spray the dough with grape seed oil and place in a 5 quart cast iron pot lined with parchment paper (both bottom and sides). The use of parchment paper is crucial because otherwise the dough will stick to the pot, according to Liska, "for good", which I did not want to take a chance of ;=) ...<br />
<br />
Leave the dough in the pot to rise for about 30 minutes. Spray the top with the oil, cover the pot and put it in the cold oven set to 450 F. Bake for 40 minutes, then take the cover off and bake for another 10 minutes.</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">After baking take the bread out of the pot (I removed it by pulling the paper), and cool it down on the cooling rack. DO NOT SLICE HOT BREAD!</span></i><br />
<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/AVvXsEhjUyuZihZI5sZbEAd32YpDeG4P4ViPhsuuJBWaTdzJzO7rRNgSWtwxY2C-y_prN_2jp0moXXDFudT6rc65hexEbz38zWu9brf7ne-MgO1LNZSQdSDPLvuNf0_rSNWheB-Nx0zf4p8rJaLd/s1600/blog+-+upieczony+pszenno-zytni+w+zeliwnym+garnku+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUyuZihZI5sZbEAd32YpDeG4P4ViPhsuuJBWaTdzJzO7rRNgSWtwxY2C-y_prN_2jp0moXXDFudT6rc65hexEbz38zWu9brf7ne-MgO1LNZSQdSDPLvuNf0_rSNWheB-Nx0zf4p8rJaLd/s640/blog+-+upieczony+pszenno-zytni+w+zeliwnym+garnku+5.JPG" width="508" /><span style="background-color: white;"></span></a></div><div style="text-align: center;"><i><span style="font-size: large;"> *<b> <span style="font-size: small;">on the web you could find many ways of making rye starter; here is one of many<span style="color: #e69138;"> </span></span></b></span></i><b><i><span style="font-size: large;"><span style="font-size: small;"><a href="http://www.angelfire.com/ab/bethsbread/sdRyeFlourStarter.html" style="color: #e69138;"><span style="background-color: white;">--> Angel Fire Rye Flour Starter</span></a></span></span></i></b></div></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"> </span></i></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com10tag:blogger.com,1999:blog-9159368147914962630.post-39096733123079601832010-09-19T15:57:00.000-07:002010-10-08T17:34:19.986-07:00Pura Vida (ekologiczne garnki z dodatkiem / organic cookware and more)<div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Pura vida w dosłownym tłumaczeniu oznacza czyste życie. <span class="" id="result_box"><span title="">Sformułowanie to stało się już powszechnie znane, i jest używane przez Kostarykańczyków (i emigrantów) </span></span><span class="" id="result_box"><span title="">w wielu kontekstach</span></span><span class="" id="result_box"><span title="">. </span><span style="background-color: white;" title="">Niektórzy cudzoziemcy widzą w nim wyraz spokojnego trybu życia, lekceważenia czasu, i swawolnej życzliwość. </span><span title="">Jednak Kostarykańczycy używają go aby wyrazić filozofię silnej społeczności, wytrwałości, odporności w pokonywaniu trudności z pozytywnym nastawieniem, delektowanie się każdą chwilą życia, i celebrowanie szczęśliwych przypadków losowych, zarówno małych, jak i dużych (moje wolne tłumaczenie z Wikipedii).</span></span></span></i></div><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Od kilku dni jestem szczęśliwą posiadaczką glinianego naczynia do zapiekania. Nie byłoby w tym nic niezwykłego, gdyby był to typowy, masowo produkowany garnek. Niezwykłość mojego polega na tym, że wyrabiany jest całkowicie ręcznie w wiosce La Chamba w Kolumbii, i wypalany z </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">tamtejszej gliny</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> tą samą metodą od przeszło 700 lat. </span></i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQwm8h4qwflMKEdvqqIW8zSO7nYA8YKTA7RATh8_4YVD0TmqElonVfbzwPejbTFPFNT1RQjwKkrJ03N3IWQhRdT0Z32he8WIhZCaS4clLNk7TBseH6yrHwG1mjJ-ofUq5R3fDOgXChuNB/s1600/blog+-+la+chamba+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQwm8h4qwflMKEdvqqIW8zSO7nYA8YKTA7RATh8_4YVD0TmqElonVfbzwPejbTFPFNT1RQjwKkrJ03N3IWQhRdT0Z32he8WIhZCaS4clLNk7TBseH6yrHwG1mjJ-ofUq5R3fDOgXChuNB/s400/blog+-+la+chamba+4.JPG" width="300" /></a><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Ceramiczne wyroby La Chamba (dostępne w trzech kolorach - rustykalnym, najtańszy i najbardziej popularny w Kolumbii, czerwonym, i czarnym - ten kolor bierze się z bardzo ciekawego sposobu wypalania tych glinianych naczyń - czy ktoś z czytających wie jaki to sposób?) są niezwykle wysoko cenione w Ameryce Łacińskiej (i już od jakiegoś czasu poza nią) za jakość, technikę wykonania, różnorodność stylów, i nieporównywalne wykończenie.</span></i><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br />
</span></i><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">W opakowaniu znalazłam, w dodatku do typowych informacji i zaleceń, przepis na zapiekankę. Więc dzisiaj, chcąc uhonorować producentów tych małych dzieł sztuki, zapiekanka którą nazwałam PURA VIDA; jeżeli lubicie Nachos to polubicie tę zapiekankę (przepis zmodyfikowany przeze mnie - porcja na dwie -trzy osoby)!</span></i><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br />
</span></i><br />
<div style="text-align: center;"><b><u><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">ZAPIEKANKA PURA VIDA</span></i></u></b></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b><u><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"></span></i></u></b></div><ul><li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">2 duże pszenne tortille, około 25 cm średnicy (ja użyłam zielonych - ze szpinakiem - nigdy nie za dużo warzyw ;=))</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">1 (250g) pojedyncza pierś z kurczaka (gotowana albo pieczona) - pokrojona albo porwana na cząstki (wielkość wedle uznania, ale ja wolę nie za duże)</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">2 zielone cebulki (białe i zielone części drobno pokrojone)</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">1-2 jalapeños (albo innej świeżej ostrej papryczki - wedle tolerancji na ostrość, można też je pominąć dla łagodniejszego smaku), nasionka usunąć i papryczki drobno posiekać </span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">3 g (4 łyżki) świeżej kolendry, drobno posiekanej</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">400 g (5-6 łyżek) ostrego sera żółtego (może być Monterey Jack), utartego</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">400 g (5-6 łyżek) innego sera żółtego (np. Gouda), utartego</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">25 g queso fresco* (ale można użyć łagodną fetę albo świeżą mozzarellę)</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">salsa kukurydziana (przepis poniżej) </span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">kwaśna śmietana i awokado do dekoracji</span></i></li>
</ul><br />
<div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> <b><span style="font-size: large;"><u>SALSA KUKURYDZIANA</u></span></b></span></i></div><div style="text-align: center;"><br />
</div><ul><li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">1/3 dużej czerwonej cebuli (albo jedna mała), drobno pokrojona</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">świeża kukurydza z 1 kolby (albo 8 łyżek mrożonej)</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">2 duże pomidory, drobno pokrojone</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">1 ząbek czosnku</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> 1 łyżka posiekanej kolendry</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">2 łyżeczki oleju z nasion winogron</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">2 łyżeczki soku z cytryny</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">2 łyżeczki octu jabłkowego</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">1/2 -1 małej ostrej papryczki, posiekana po usunięciu pestek (można pominąć)</span></i></li>
<li style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">sól do smaku</span></i></li>
</ul><div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-BW05dAXa26TexVOSDkMcGYCjMsZIIuVB182v_EWfX-qdGR63lmm8qdv8SiY8_0dTcw_S6S1eYjfq2FVu15FSuCLfhphfJFf-ODIFi2Lmo-KhU9XJYNy3OwNuNTCiS9o3mRXCMTojAR5/s1600/blog+-+oil+sprayer.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-BW05dAXa26TexVOSDkMcGYCjMsZIIuVB182v_EWfX-qdGR63lmm8qdv8SiY8_0dTcw_S6S1eYjfq2FVu15FSuCLfhphfJFf-ODIFi2Lmo-KhU9XJYNy3OwNuNTCiS9o3mRXCMTojAR5/s200/blog+-+oil+sprayer.JPG" width="150" /></a><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Posmarować lub spryskać olejem tortilli z obu stron (ja używam spryskiwacz do oleju,oczywiście dla obniżenia ilości używanego tłuszczu ;=)) </span></i></div><div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">i zapiekać w 200 C przez 5-7 minut (albo dłużej jeżeli wolimy bardziej chrupką powierzchnię). Obniżyć temperaturę piekarnika do 180C.</span></i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">W dużej misce wymieszać kurczaka, zieloną cebulkę, kolendrę, ostre papryczki, i żółte utarte sery. Położyć pierwszą tortillę na spód naczynia i rozłożyć na niej połowę kukurydzianej salsy, po czym pokryć połową masy warzywno-serowej. Przykryć drugą tortillą i powtórzyć warstwy. Wierzch posypać pokruszonym białym serem (queso fresco*, mozzarellą, albo łagodną fetą; może ktoś spróbuje z twarożkiem albo bryndzą?). </span></i><br />
<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/AVvXsEjDg22g2If9OqKEpLswLg7TCwTYSnDB86EuTKi1ybyqSihIoRR95d6BjrU8RooaUF6NS46LrYgBO9_jjCHec9hmjnXhyphenhyphenS-kpZ3SH1a6Mkc7BGFeFomLiWhp_OKL7ox3nH2fo2I7uL4Pd_W4/s1600/blog+-+zapiekanka+pura+vida+przed+pieczeniem+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDg22g2If9OqKEpLswLg7TCwTYSnDB86EuTKi1ybyqSihIoRR95d6BjrU8RooaUF6NS46LrYgBO9_jjCHec9hmjnXhyphenhyphenS-kpZ3SH1a6Mkc7BGFeFomLiWhp_OKL7ox3nH2fo2I7uL4Pd_W4/s640/blog+-+zapiekanka+pura+vida+przed+pieczeniem+1.JPG" width="516" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pura Vida przed zapiekaniem</td></tr>
</tbody></table><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Zapiekać przykryte folią aluminiowa przez 40 minut, po czym podwyższyć temperaturę do 200C, odkryć formę i zapiekać jeszcze 20-25 minut, albo dotąd aż ser się stopi. Poczekać 5 minut przed podaniem. Można podawać z awokado i kleksem kwaśnej śmietany (ja również podaję z marynowanymi </span></i><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">jalapeños</span>)</span></i><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">.</span></i><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUmNY8yfyUOMcbwIL4aoKk_N__mc7YtfkH1mj_qHN8w7ZhTvdbANwIUjNQVWc5TbFxv0A_pljOnO5dIROdFU4MMMWhAj5d2nQEzbvkITpkiPG0kVBQcX7BKv8jSiwc-nS8XRHKhcAmraG/s1600/blog+-+pura+vida+after+baking+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUmNY8yfyUOMcbwIL4aoKk_N__mc7YtfkH1mj_qHN8w7ZhTvdbANwIUjNQVWc5TbFxv0A_pljOnO5dIROdFU4MMMWhAj5d2nQEzbvkITpkiPG0kVBQcX7BKv8jSiwc-nS8XRHKhcAmraG/s640/blog+-+pura+vida+after+baking+6.JPG" width="640" /></a></div></div><div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">* queso fresco jest </span></i><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">meksykańskim białym serem, lekko solonym, który łatwo się kruszy i topi </span></i><br />
<br />
<br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></i><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></i><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></i></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmUIyOCllBihNTvKPo_qL7or40V4Mg9M0nIKEa6yh2R9Bp0BD3T_GUmcWpzJHhVpx9-5wbd3ruYRwHONZadtQX3pgnUVJI9d5eV4Rz01srf4Q59GOIxK3qHNplWuUSzxtCETqpAl1YzQB/s1600/blog+-+pura+vida+after+baking+-mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmUIyOCllBihNTvKPo_qL7or40V4Mg9M0nIKEa6yh2R9Bp0BD3T_GUmcWpzJHhVpx9-5wbd3ruYRwHONZadtQX3pgnUVJI9d5eV4Rz01srf4Q59GOIxK3qHNplWuUSzxtCETqpAl1YzQB/s640/blog+-+pura+vida+after+baking+-mix.jpg" width="640" /></a></div><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></i></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">Pura vida literally means pure life. The phrase has become widely known and it has been used by Costa Ricans (and expatriates) in many contexts. Some foreigners view it as an expression of a leisurely lifestyle, of disregard for time, and of wanton friendliness. However, Costa Ricans use the phrase to express a philosophy of strong community, perseverance, resilience in overcoming difficulties with good spirits, enjoying life slowly, and celebrating good fortune of magnitudes small and large alike (from Wikipedia).</span></i><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAiWyNfgdvyDsZ821iQ3D_W4cB17glNuwQDpryfC3Q3JC-qJ0vWLIJq_qVs7lOJOp-x4GQkadqHu8SdBs4EbUFMOyokZ6Uecty7FakxyoPG75RJDW5FYnRcf_A7Q6zWeEefF6AJnXIThwH/s1600/blog+-+la+chamba+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAiWyNfgdvyDsZ821iQ3D_W4cB17glNuwQDpryfC3Q3JC-qJ0vWLIJq_qVs7lOJOp-x4GQkadqHu8SdBs4EbUFMOyokZ6Uecty7FakxyoPG75RJDW5FYnRcf_A7Q6zWeEefF6AJnXIThwH/s400/blog+-+la+chamba+5.JPG" width="400" /></a><i><span style="font-size: large;">Since a few days I am the happy owner of a clay casserole dish. And there would be nothing unusual about it, if it was one of the mass produced clay dishes. Mine is unusual, because it is handmade from the local clay in a village of La Chamba in Colombia, and fired in dome ovens, the same way it has been done for at least past 700 years. </span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><i><span style="font-size: large;">The ceramics of La Chamba (available in three colors: rustic, the least expensive and most popular in Colombia, Indian red, and black - this color is the result of a very interesting method of processing the clay - does anybody know what it is?) are highly regarded in Latin America (and for some time now in other places) for their <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">quality, technique, design, style, and excellent finishing.</span></span></i><br />
<br />
<span style="font-size: large;"><i>In the package I found, in addition to the typical information and suggestions, the recipe for a casserole. So, today, to honor the producers on these little pieces of art</i><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">, the casserole I have named PURA VIDA - if you like Nachos, you will like this casserole as well (the recipe has been modified my me, and feeds 2-3 people)</i><i>!</i></span><br />
<i><span style="font-size: large;"><br />
</span></i><br />
<div style="text-align: center;"><b><u><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">PURA VIDA CASSEROLE</span></i></u></b></div></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><ul><li style="text-align: center;"><i><span style="font-size: large;">2 large wheat tortillas (I used green ones, with spinach - never enough veggies ;=))</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">1 (@ 9 oz.) chicken breast (cooked or baked) - chopped or shredded (small size bites)<br />
</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">2 green onions (both white and green parts finely chopped)</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">1-2 jalapeños (or another hot chili pepper of choice),seeded and chopped finely </span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">4 tbsp cilantro, chopped</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">5-6 tbsp sharp cheese (e.g.,Monterey Jack), shredded</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">5-6 tbsp other cheese (e.g., Cheddar, Gouda, etc.), shredded</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">25 g queso fresco* (white crumbly Mexican cheese, but you can use fresh mozzarella, or mild feta) </span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">corn salsa (recipe follows) </span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">sour cream and avocado for garnishing</span></i></li>
</ul><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></i> <br />
<div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> <b><span style="font-size: large;"><u>CORN SALSA </u></span></b></span></i></div><div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><b><span style="font-size: large;"><u></u></span></b></span></i></div><ul><li style="text-align: center;"><i><span style="font-size: large;">1/3 large red onion (or one small), diced<br />
</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">corn kernels from 1 cob (or 8 tbsp frozen)</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">2 large tomatoes, diced</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">1 garlic clove</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;"> 1 tbsp cilantro, chopped<br />
</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">2 tsp grape seed oil</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">2 tsp lemon juice</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">2 tsp apple cider vinegar</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">1/2 -1 small hot chili pepper, chopped after removing seeds (optional)</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">salt to taste</span></i></li>
</ul><div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><br />
</span></i></div><div style="text-align: center;"><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">Brush or spray tortillas with oil (I use the spray bottle for less calories) ;=) ) and bake at 400 F for 5-7 minutes (or longer if desired crispier results). Lower the oven temperature to 350F. In a big bowl mix the chicken, green onions, cilantro, </span></i><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">jalapeños</span></i><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">, and cheeses. Put the first tortilla on the bottom of the pan and spread half of the corn salsa on it; follow with half of the veggie-cheese mixture. Cover with the second tortilla, and repeat layering. Sprinkle queso fresco* (mozzarella, or feta) on top. </span></span></i><br />
<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/AVvXsEhk6bgeeIPUbBaS0SfJWBUaCKtuxnyHqDrzodEf1QTwt3eJFBPkCxa1yNLzDnBzu8lts5puJI4Hh-NuVoWVMfpZEwbAxvZi32qCzlmIzX2B5gwph0iSxrgZWGx0MDO-UxX8Cougcb0al1FU/s1600/blog+-+zapiekanka+pura+vida+przed+pieczeniem+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6bgeeIPUbBaS0SfJWBUaCKtuxnyHqDrzodEf1QTwt3eJFBPkCxa1yNLzDnBzu8lts5puJI4Hh-NuVoWVMfpZEwbAxvZi32qCzlmIzX2B5gwph0iSxrgZWGx0MDO-UxX8Cougcb0al1FU/s640/blog+-+zapiekanka+pura+vida+przed+pieczeniem+3.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pura Vida before baking</td></tr>
</tbody></table><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> Bake covered with aluminum foil at 350F for 40 minutes, then increase the temperature to 400F and bake uncovered for another 20-25 minutes (or until cheese melts). Wait 5 minutes before serving. Can be served with sliced avocados and sour cream (I also use </span></span></i><i><span style="font-size: large;">jalapeños from the jar)</span></i><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">.</span></span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVVuCE6zL9SisgVlyBYmZIFpQxwkmk7PiwrgUxCXiTfsTRfHUYcxK7PgTuT9mzzfdJzE0LrCOQEfCslPUlzXbZCNPuaz8FPXDl8u8KkFvb02H6NFY6kYV1MiSiCsCfcvL_kbWPnKZTK8z/s1600/blog+-+pura+vida+after+baking+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVVuCE6zL9SisgVlyBYmZIFpQxwkmk7PiwrgUxCXiTfsTRfHUYcxK7PgTuT9mzzfdJzE0LrCOQEfCslPUlzXbZCNPuaz8FPXDl8u8KkFvb02H6NFY6kYV1MiSiCsCfcvL_kbWPnKZTK8z/s640/blog+-+pura+vida+after+baking+1.JPG" width="500" /></a></div></div><div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"></span></i></div><div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> </span></i><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">* queso fresco is a Mexican white cheese, available in Latino, but also in many regular, markets</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><br />
</span></i></div></div><br />
<i><span style="font-size: large;"></span></i></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com4tag:blogger.com,1999:blog-9159368147914962630.post-73053902197338186352010-09-12T16:15:00.000-07:002010-09-12T21:54:34.170-07:00Zbieraj sam / U pick<div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Coraz więcej dookoła farm na których można samemu zbierać produkty natury, więc było to tylko kwestią czasu, żeby i mnie jakaś w końcu skusiła</span></i><i><span style="font-size: large;">. Pomyślałam sobie, że nazbieram trochę ogórków do kiszenia</span></i> <i><span style="font-size: large;">(które są moją wielką miłością, a moja Mama zawsze wiedziała, że wracam do zdrowia po zimowych przeziębieniach, gdy prosiłam o kiszonego ogórka ;=))</span><span style="font-size: large;">... Farma jest świetnie utrzymana, nie za daleko od domu, cenowo niezwykle atrakcyjna, a produkty ekologicznie hodowane i tylko czekające na zebranie ich z pola. Dostałam duże plastykowe wiaderko i ruszyłam w grządki... </span></i><br />
<i><span style="font-size: large;">Przez pierwsze pół godziny </span></i><i> <span style="font-size: large;">biegałam po tym polu jak, za przeproszeniem, kot za myszą, ale wiaderko robiło się coraz cięższe</span></i><i><span style="font-size: large;">, słońce dogrzewało coraz mocniej, a mój kręgosłup zaczął się coraz bardziej buntować</span><span style="font-size: large;">... Kto zgadnie ile kilogramów ogóreczków (takich malutkich, idealnych do kiszenia) można uzbierać w ciągu godziny? Nie znam się na rekordach ogórkowych, ale kiedy dowlokłam się w końcu do głównego budynku miałam ich prawie 10 kilogramów. Plus pomidory, czosnek, koper, fasolkę szparagową, i maluśkie cukinie z kwiatami. A ponieważ na dodatek pszczoły zaczęły robić się coraz bardziej przyjacielskie, to czas był wielki na powrót do domu... </span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhbA10kaoi6IRFcWSczgfeow_5Qc5wDNiLa-DV2tTJQ6HXVm1OC6YR4EbGIO0HLyZMsW62m6kJPU0ifbD_Y2MM6GN9ik0BJS1x94sBoF7VEZdTkpED9E36LP_ExvlQAs-9Wt9tyDwjjpn/s1600/blog+-+og%C3%B3rki+zakiszone+2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLhbA10kaoi6IRFcWSczgfeow_5Qc5wDNiLa-DV2tTJQ6HXVm1OC6YR4EbGIO0HLyZMsW62m6kJPU0ifbD_Y2MM6GN9ik0BJS1x94sBoF7VEZdTkpED9E36LP_ExvlQAs-9Wt9tyDwjjpn/s320/blog+-+og%C3%B3rki+zakiszone+2.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">A w domu? Po spasteryzowaniu 14 litrowych słoików i wypełnieniu dużego słoja na małosolne, zostało mi ich jeszcze około dwóch kilogramów... </span></i></div><div style="text-align: left;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Nie miałam już żadnych dużych słoików, więc postanowiłam użyć te ogórki do przekąski słodko-ostrej z chili, która powinna pasować doskonale do dań azjatyckich. Niestety nie pamiętam skąd ten przepis na necie wzięłam, więc jeżeli ktoś z czytających uważa się za jego autora, proszę o kontakt. Oczywiście przepis trochę zmieniłam ;=).</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"></span></i><br />
<i><span style="font-size: large;"></span></i></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>I wiecie co? W nadchodzącą sobotę pojadę chyba w inne miejsce po owoce czarnego bzu...</i></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>PS. W drodze powrotnej, w największym sklepie ogrodniczym jaki w życiu widziałam, kupiłam krzaczek z liśćmi laurowymi (rośnie nawet do 1.5 metra, ale na razie ma 20 cm i dużo liści, które już dzisiaj używałam do zupy) - podobno wytrzymuje nasze portlandzkie zimy na zewnątrz...zobaczymy...</i></span><br />
<br />
<br />
<div style="text-align: center;"><u><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>OGÓRECZKI SŁODKO-OSTRE</i></span></b></u></div><div style="text-align: center;"><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>2 - 2 ½ kg małych ogórków kroimy w grubsze plasterki </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Posypujemy 3 płaskimi łyżkami soli i odstawiamy na 6 godzin </i></span></div><div style="text-align: center;"><br />
<b><u><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Zalewa: </i></span></u></b></div><div style="text-align: center;"><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 1 ½ szklanki octu </i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>(użyłam jabłkowego)</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 3 szklanki cukru </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 1 łyżka suszonych ziarenek chilli (chili flakes)</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* ½ główki czosnku drobno pokrojonego </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 8 łyżek oleju </i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>* 1 łyżeczka kurkumy (dla koloru)</i></span></div><div style="text-align: center;"><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Zagotowujemy zalewę, dodajemy ogórki razem z sosem który się utworzył. Zostawiamy wszystko na 12 godz. Przekładamy do słoiczków. Pasteryzujemy.</i></span></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
<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/AVvXsEjTIRaAqepVv7N4MiDd5dq5yVmsDwKl3TrzWhDceW4CwDT0Fh659JiojmGQ8okdBOWZJjr9rGhyWpTHt0BNk0QXVY_elNsDKP44dhlzavxIanG4MvJVqQM52DpfqckP01QrkmVDh9bBszGB/s1600/blog+-+og%C3%B3reczki+slodko-ostre+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTIRaAqepVv7N4MiDd5dq5yVmsDwKl3TrzWhDceW4CwDT0Fh659JiojmGQ8okdBOWZJjr9rGhyWpTHt0BNk0QXVY_elNsDKP44dhlzavxIanG4MvJVqQM52DpfqckP01QrkmVDh9bBszGB/s640/blog+-+og%C3%B3reczki+slodko-ostre+2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet and Spicy Cucumbers / Słodko-ostre ogórki</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
<i><span style="font-size: large;">The number of farms around here where you can pick by yourself the fruits of nature is growing quickly. So, it was only a matter of time before I would succumb to the temptation. My plan was to pick some small cucumbers for pickling (pickles, or cucumbers in brine, are my great love, and my Mom always new I was getting better during the winter sicknesses when I would ask for one ;=) )... The farm is run very well, located not too far from home, the prices are amazing, and the organically grown </span></i><i><span style="font-size: large;">produce</span></i><i><span style="font-size: large;"> just awaiting to be picked from the fields. I got a big bucket and off I went... </span></i><br />
<i><span style="font-size: large;">During the first half hour I was running around like, excuse my comparison, a cat after a mouse, but the bucket was getting heavier, the sun was getting hotter, and my back was beginning to rebel... Now, who can guess how many pounds of cucumbers (the small ones, best for pickling) can you pick in an hour? I am not an expert in cukes' picking records, but by the time I crawled up to the main building I had about 19 pounds of them. Plus the tomatoes, garlic, dill, green beans, and tiny zucchinis with flowers still attached. And because the bees were getting friendlier by the minute, it was time to head home...</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"></span></i><i><span style="font-size: large;"></span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">And at home? After pasteurizing 14 quart size jars and filling up the big glass jar for immediate use, I still had about four pounds of cukes left... Since I ran out of big jars, I have decided to use the rest of them for a sweet and spicy snack, which I am sure would go very well with any Asian dish. I do not remember where exactly on the net I found the recipe, so if you can claim yourself as an author, please contact me. Of course, I have changed the recipe a bit ;=)</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
<span style="font-size: large;"><i>And you know what? During the upcoming Saturday I might go to another place to pick elderberry...</i></span><br />
<br />
<span style="font-size: large;"><i>PS. On the way back, in the biggest garden store I have ever seen, I bought a bay leaf plant (it can grow up to 5 ft, but right now it is only 8 inches tall and has lots of leaves, some of which I have already used for today's soup) - it supposed to survive our winters outside... we shall see...</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><u><b><span style="font-size: large;"><i>SWEET AND SPICY CUCUMBERS</i></span></b></u></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><u><b><span style="font-size: large;"><i></i></span></b></u></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><br />
<span style="font-size: large;"><i>@ 4 - 4 ½ lb small pickling cukes, cut into thick slices </i></span><br />
<div style="text-align: right;"></div><span style="font-size: large;"><i>Sprinkle 3 tbsp of salt over the cucumbers and leave for 6 hours </i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><br />
<b><span style="font-size: large;"><i> </i></span><u><span style="font-size: large;"><i>Brine:</i></span></u></b><span style="font-size: large;"><i> </i></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAVN4ij4_Xj2pBZEdt-DwXgwUAzG6vdh1oCV-2lt8wiabqdQxyLtO3iSEJvXPwaY6Y0bNn_vAjHdGnw2Uc17T4ADr5j6LzbG0idAfKxnLWmgEDe_MvIc0ASeD9gwWDlYb-nkQuQlRAnbR/s1600/blog++-+og%C3%B3reczki+s%C5%82odko-ostre.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAVN4ij4_Xj2pBZEdt-DwXgwUAzG6vdh1oCV-2lt8wiabqdQxyLtO3iSEJvXPwaY6Y0bNn_vAjHdGnw2Uc17T4ADr5j6LzbG0idAfKxnLWmgEDe_MvIc0ASeD9gwWDlYb-nkQuQlRAnbR/s200/blog++-+og%C3%B3reczki+s%C5%82odko-ostre.JPG" width="150" /></a><span style="font-size: large;"><i>* 1 ½ cup vinegar (I used Apple Cider Vinegar)</i></span><br />
<span style="font-size: large;"><i>* 3 cups sugar</i></span><br />
<span style="font-size: large;"><i>* 1 tbsp chili flakes </i></span><br />
<span style="font-size: large;"><i>* ½ head of garlic, chopped roughly </i></span><br />
<span style="font-size: large;"><i>* 8 tbsp olive oil </i></span><br />
<span style="font-size: large;"><i>* 1 tsp turmeric powder (for color)</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><br />
<span style="font-size: large;"><i>Bring all ingredients to boil, let cool . Add cucumbers with their juices and mix well. Leave for 12 hours. Fill the clean jars with the mixture and pasteurize.</i></span><br />
<br />
<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com9tag:blogger.com,1999:blog-9159368147914962630.post-31314161180970878322010-09-06T15:03:00.000-07:002010-09-06T22:14:14.464-07:00Nadziewane Okrągłe Cukinie / Stuffed Round Zucchinis<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Okrągłe cukinie (nazywane również okrągłymi kurżetkami, od francuskiego courgettes) są nie tylko fascynujące wizualnie (i bardzo, bardzo dekoracyjnie wyglądające na talerzu), ale również świetnie komponujące się z różnymi nadzieniami.... Jeżeli dodamy do tej listy ich wartości odżywcze i naprawdę małą liczbe kalorii, to musimy przyznać, że to co dobre nie musi być nudne (albo niesmaczne).</i></span><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"></span></i></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>Nadziewać je można tym co mamy w kuchni,albo na co mamy ochotę. Ja staram się używać jak największej ilości warzyw, trochę białka mięsnego, pełnoziarniste zboża, albo rośliny strączkowe, i trochę sera.</i></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><u><b><i><span style="font-size: large;">NADZIEWANE CUKINIE</span></i></b></u></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><ul style="text-align: center;"><li><i><span style="font-size: large;"> <span style="font-family: Georgia,"Times New Roman",serif;">2 plasterki wędzonego boczku (albo szynki parmeńskiej)</span></span></i></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">3-4 małe okrągłe cukinie</span></i></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">1 marchewka</span></i></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">1 mała cebula (albo 1/4 dużej)</span></i></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">pół czerwonej papryki</span></i></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">1 łodyga selera naciowego</span></i></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">1 pomidor bez skórki </span></i></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">1/2 pęczka pietruszki </span></i></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">4 ząbki czosnku</span></i><i><span style="font-size: large;"> </span></i></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">2 łyżki sera żółtego (użyłam Raclette - dobrze się topiący francuski ser, popularny również w Szwajcarii i Belgii; ale może być inny ulubiony)</span></i></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"> </span></i><i><span style="font-size: large;">5-6 łyżek ugotowanego dzikiego ryżu (może być inny, albo jakaś kasza)</span></i><i><span style="font-size: large;"> </span></i></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>ulubione przyprawy</i></span></li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i> </i></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
<span style="font-size: large;"><i>Odciąć górę cukiń i wydrążyć.</i><i><br />
</i></span> </div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i>Boczek pokrojony w kostkę podsmażyć do zrumienienia na średnim ogniu. Dodać pokrojone drobno cebulę i czosnek i podsmażyć do zeszklenia cebuli. Dodać pozostałe warzywa pokrojone w kostkę i smażyć jeszcze przez kilka minut. Dodać pokrojony miąższ z wydrążonych cukiń i odparować. Ostudzić mieszankę i dodać utarty ser, ryż i ulubione przyprawy (pamiętając o tym, że boczek i ser są słone). </i><i>Wydrążone cukinie posypać wewnątrz lekko solą i pieprzem, </i><i>nadziać </i><i>(można położyć cienki plasterek sera na górę)</i><i>, i przykryć odciętymi "kapeluszami". Posmarować (albo pokropić) cukinie i "kapelusze" oliwką i włożyć do blaszki wypełnionej wodą (albo wywarem) na wysokość 1 -2 cm. Zapiekać przez około 1 godzinę (jeżeli cukinie są większe, czas zapiekania może się przedłużyć), w temperaturze 190 C. </i></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Pozostałe nadzienie (mnie zawsze zostaje) nadaje się do nadziewania innych warzyw, np. papryki, albo do meksykańskiego burrito (zawijane tortille), jak również do quesadilla (składane tortille z nadzieniem i dużą ilością sera, i zapiekane, albo przesmażane, aż staną się chrupkie, a ser w środku stopi się całkowicie)</i></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0d8c8wu0Hdvwrw3NnzLCGBfi467mnUGQi7mdGhm62XQooefs6CWqr3emOaEoBeOIluaiSspeM4ZqJISHeZm5SXYtqwRv9uMxU93GSPSg62hwzqf9L4SUBEOuO7DvxJ9luQhY8wwEjPQ_A/s1600/blog+-+faszerowane+cukinie+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="531" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0d8c8wu0Hdvwrw3NnzLCGBfi467mnUGQi7mdGhm62XQooefs6CWqr3emOaEoBeOIluaiSspeM4ZqJISHeZm5SXYtqwRv9uMxU93GSPSg62hwzqf9L4SUBEOuO7DvxJ9luQhY8wwEjPQ_A/s640/blog+-+faszerowane+cukinie+4.JPG" width="640" /></a><span style="font-size: large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0gtnxNH3XNQvWparnzHIxg68jdp6l3VvX4zDNpiJLZSxVdFaH5hy_h-C0c2gLpyZErKYzIDSQnYhXa4J6Iipi7PDYcoiIfkQ7S8bgxdKRDb7xtIO1E4CxerTE7Q4-5KGH8lV_bz1MOu2/s1600/blog+-+faszerowane+cukinie+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT0gtnxNH3XNQvWparnzHIxg68jdp6l3VvX4zDNpiJLZSxVdFaH5hy_h-C0c2gLpyZErKYzIDSQnYhXa4J6Iipi7PDYcoiIfkQ7S8bgxdKRDb7xtIO1E4CxerTE7Q4-5KGH8lV_bz1MOu2/s640/blog+-+faszerowane+cukinie+2.JPG" width="640" /></a></div><i><span style="font-size: large;"> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCebL7Tf5IHXGETHtxLa_Bb-YaVPiRkMSV0nBYrLx6C5IRLbDurXShyphenhyphen2iyd32BJeswRB3A7uIpOdLBFXDE13S-p0-QNXCmDCw8xOMYwgwjUJ85JEdBbfoZXR5J8xQafsO8pkU7_bWt5Edf/s1600/blog+-+faszerowane+cukinie+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCebL7Tf5IHXGETHtxLa_Bb-YaVPiRkMSV0nBYrLx6C5IRLbDurXShyphenhyphen2iyd32BJeswRB3A7uIpOdLBFXDE13S-p0-QNXCmDCw8xOMYwgwjUJ85JEdBbfoZXR5J8xQafsO8pkU7_bWt5Edf/s640/blog+-+faszerowane+cukinie+3.JPG" width="480" /></a></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">Round zucchinis (also called round courgettes) are not only visually fascinating (and very festive looking on a plate), but also blend extremely well with many ingredients... If we add to this list their nutritional value and really low caloric count, we would have to admit that good things do not have to be boring (or unpalatable). </span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"></span></i></div><div class="separator" style="clear: both; text-align: center;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>They can be stuffed with anything we have in the kitchen, or whatever we feel like eating. I always try to include as many vegetables as possible, some meat protein, whole grains or legumes, and some cheese.</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><u><b><i><span style="font-size: large;">STUFFED ZUCCHINIS</span></i></b></u></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><br />
</div><ul style="text-align: center;"><li><i><span style="font-size: large;"> <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 slices smoked bacon (or prosciutto)</span></span></i></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">3-4 small round zucchinis</span></i></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">1 carrot</span></i></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">1 small onion (or 1/4 large one)</span></i></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">1/2 red bell pepper</span></i></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">1 celery stalk</span></i></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">1 tomato (skin removed) </span></i></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">1/2 bunch Italian parsley <br />
</span></i></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">4 cloves garlic</span></i><i><span style="font-size: large;"> </span></i></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">2 tbsp shredded hard cheese (I used Raclette - nicely melting French cheese,also popular in Switzerland and Belgium; but you can use any of your favorites)</span></i><i><span style="font-size: large;"> </span></i></li>
<li style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">5-6 tbsp cooked wild rice (you can use any type of rice, grains, or legumes)</span></i><i><span style="font-size: large;"> </span></i></li>
<li><i><span style="font-size: large;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">spices of you choice</span><br />
</span></i></li>
</ul><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i> </i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
<span style="font-size: large;"><i>Cut off the tops and <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">using a small spoon, scrape out the flesh, leaving a 1/4-inch-thick wall. </span></i></span><span style="font-size: large;"><i>Dice the bacon and saute until crispy, add chopped onion and garlic and cook until onion is translucent. Add the rest of chopped veggies and cook for a few more minutes. Add chopped zucchini flesh and cook until liquid evaporates. Cool the mixture down, and add shredded cheese, cooked rice, and spices (taking in consideration that bacon and cheese are salty). Sprinkle a little salt and pepper inside the zucchinis, stuff them (you can also add a thin slice of cheese on top), and cover with the cut off "hat". Brush (or drizzle over) the zucchinis with olive oil and place in a shallow pan with 1 inch of water (or stock). Bake for about 1 hour (if zucchinis are bigger baking time should be extended) at 375 F. </i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="font-size: large;"><i>Any leftover stuffing (I always have some left) can be used to stuff other vegetables, e.g., bell peppers, in burritos or quesadillas.</i></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><span style="font-size: large;"><i><br />
</i></span></span><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com4tag:blogger.com,1999:blog-9159368147914962630.post-38733951678852441622010-09-05T10:08:00.000-07:002010-09-07T18:50:40.216-07:00A jednak można / It can be done<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43WIHr99AU2eQvVeDtQktemqQaXWsNckxCaCdulQG-v5xXM0dEBAsLLa9E5EUUAoi01X1StcMNmf6kO7c13VpFOPvu63gtjzfiLf4T6Fw7ir9uCrYjZC2e-5XTJlLcjSIw96WYPgm0d-c/s1600/blog+-+Bob%27s+Red+Mill+entrance.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh43WIHr99AU2eQvVeDtQktemqQaXWsNckxCaCdulQG-v5xXM0dEBAsLLa9E5EUUAoi01X1StcMNmf6kO7c13VpFOPvu63gtjzfiLf4T6Fw7ir9uCrYjZC2e-5XTJlLcjSIw96WYPgm0d-c/s640/blog+-+Bob%27s+Red+Mill+entrance.JPG" width="640" /></a></div><i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Chociaż na liście moich ulubionych rzeczy nie znalazła się ludzka dobroć, to właśnie ona, szczególnie ta wyrażająca się wielkodusznością, potrafi doprowadzić mnie do łzawego wzruszenia.</span></span><span style="font-size: large;"> </span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">A moja dzisiejsza historia, chociaż przypomina trochę fikcję, i to z czysto hollywódzkim zakończeniem, nie została wymyślona przez scenarzystę, ale wymarzona przez jednego wielkodusznego człowieka (i trzech współwłaścicieli wyznających te same zasady)... Bob Moore z Portland w Oregonie, bo o nim mowa, wiele lat temu zakupił stary młyn, który wyremontował i przemalował na czerwono (wzorując się na wielu podobnie czarujących młynach w środkowych i zachodnich stanach USA). Stąd nazwa firmy Czerwony Młyn Boba, która specjalizuje się w przetwarzaniu wszelakich zbóż</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">, roślin strączkowych, i innych darów natury. Obecnie ten stary młyn został przekształcony na duży sklep i restaurację, a główne mielenie odbywa się w pobliskim młynie (bardziej odpowiadającym standardom współczesnego przetwórstwa żywności). Robię tam regularne zakupy do moich wypieków, bo i jakość produków nieporównywalnie wysoka (mielone na kwarcowych kamieniach młyńskich </span></i><br />
<table 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/AVvXsEiTNa1MnSoSdUSQdItARe8j_5q-sVpbhnvvWnXZ7DKpWXggtUYLIWDTFLY77EWq6c1m6xSMT87AQP_HPtTVkEqz7HYYNZLklvPRbmmM3ZNN0IPE_lj-pSCj1bvX7s_fQyHBHPDoigHyqmtK/s1600/blog+-+zarna+w+Bob%27s+Red+Mill.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNa1MnSoSdUSQdItARe8j_5q-sVpbhnvvWnXZ7DKpWXggtUYLIWDTFLY77EWq6c1m6xSMT87AQP_HPtTVkEqz7HYYNZLklvPRbmmM3ZNN0IPE_lj-pSCj1bvX7s_fQyHBHPDoigHyqmtK/s400/blog+-+zarna+w+Bob%27s+Red+Mill.JPG" width="302" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">młyńskie kamienie kwarcowe...</td></tr>
</tbody></table><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"> z niemodyfikowanych genetycznie ekologicznych zbóż i nasion), a i rozmaitość tychże (pod jednym dachem) niespotykana chyba w wielu miejscach. I teraz nadchodzi moment wzruszeniowo- łzawy... </span></i><br />
<i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Otóż tenże Bob, kilka miesięcy temu, a dokładnie w dniu swoich 81-szych urodzin przekazał Czerwony Młyn w ręce pracowników, przez umożliwienie im zakupu udziałów</span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">!</span></i> <span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Proste prawda? Może i proste, ale mnie ścięło z nóg! I jeszcze do tej pory nie znalazłam odpowiedzi na pytanie jak to się dzieje, że w kraju zakochanym (!) w akumulowaniu dóbr materialnych ponad wszystko znajdują się ludzie, którzy</i></span> <span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>przekładają dobro ponad zysk ?????????????</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>Pozostawię więc moich obserwatorów z jedną myślą. Głęboko wierzę, </i></span><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>że dobre energie stworzone tutaj przez Boba i jego wspólników (jak również wszystkich udziałowców tej firmy) znajdą drogę do Waszych domów ;=) Czego Wam, oczywiście, życzę z całego serca!</i></span><br />
<br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i>O niezwykłym darze dla pracowników przez Boba i jego wspólników można przeczytać tutaj:<a href="http://marketplace.publicradio.org/display/web/2010/02/18/pm-bobs-oats-q/" style="background-color: #fce5cd; color: black;">--> wywiad z Bobem Moore</a></i></span><br />
<br />
<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/AVvXsEi2nZaLInWatabmhikwGZRh1J9O1ntBjZqB6mp8tCRpxRLKMOFNm13W3ULKJdJnoAge-FemmMNv3jNGoLEO6oqVZfYNp-ZGASXBDrdxGWLTc5sAWkj5rm8AljTE7htr-wGPWgMgEieNZDtX/s1600/bobs+red+mill+collage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2nZaLInWatabmhikwGZRh1J9O1ntBjZqB6mp8tCRpxRLKMOFNm13W3ULKJdJnoAge-FemmMNv3jNGoLEO6oqVZfYNp-ZGASXBDrdxGWLTc5sAWkj5rm8AljTE7htr-wGPWgMgEieNZDtX/s640/bobs+red+mill+collage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">... wnętrze sklepu zbożowego w Czerwonym Młynie..</td></tr>
</tbody></table><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-size: x-large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ </span></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAJCNlE7fBq-KSG1YxExIW0Djb6vJMhWG2TTB9bWo3l_A3GEXoh2Gm2DytQ4oIVc1imINLyql_VLc1z-f1Wuq6JaOr9NWyTUoc3NENw-QIZhaOR-WmgtgZMUQ3EZKWW4iK9TzBFHlV2xi/s1600/blog+-+bobs+red+mill++%287%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijAJCNlE7fBq-KSG1YxExIW0Djb6vJMhWG2TTB9bWo3l_A3GEXoh2Gm2DytQ4oIVc1imINLyql_VLc1z-f1Wuq6JaOr9NWyTUoc3NENw-QIZhaOR-WmgtgZMUQ3EZKWW4iK9TzBFHlV2xi/s400/blog+-+bobs+red+mill++%287%29.jpg" width="400" /></a></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i><span style="font-size: x-large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></i></span><br />
<br />
<br />
<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/AVvXsEg3KvslkzuOI3sykzTkrOlHmrDa32OUyREPvdmSzQZEL9QgZPo8MUsZ1v6crMsqEfqj2baRjbUlBxvAW75q-ei7xdTXkBhmvVwlIZL4_ql2jIeU7yNvMC0ezWYXgmLGmqm9A9kVLvdvFotv/s1600/bobs+red+mill+collage+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3KvslkzuOI3sykzTkrOlHmrDa32OUyREPvdmSzQZEL9QgZPo8MUsZ1v6crMsqEfqj2baRjbUlBxvAW75q-ei7xdTXkBhmvVwlIZL4_ql2jIeU7yNvMC0ezWYXgmLGmqm9A9kVLvdvFotv/s640/bobs+red+mill+collage+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
...inside the Bob's Red Mill store...</td></tr>
</tbody></table><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;"><i> </i></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>Although human goodness did not make it to my favorite things' list, it can, especially when expressed through generosity, move me to tears. And my story today, though somehow resembling fiction, with a clearly pronounced Hollywood ending, was not created by a screenwriter, but dreamt out by a big-hearted man (and three co-owners, sharing his ideas)...Bob Moore from Portland, Oregon, is the man, who purchased an old mill a few years ago, restored it, and painted it red (emulating many other similarly charming mills found in the Midwestern and Western States of the US). Therefore, the name of the company Bob's Red Mill, which specializes in processing grains, legumes,and other gifts of nature. Recently, the old mill was transformed into </i></span><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">a large store and a restaurant, and the milling takes place in a nearby location (which follows better the modern standards of food processing).</span></i><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvy1wK3yLx3qMDdjhs2zBM4dUYu-tioc-Gnnda6Aan3ae_Ox2PA_-FU_tSA3eZG-oM_Y2n4LRXGLrAMwquoxR1h6ZuV9lt5X5FzpU_JIAUceiqHyZbzqurs3AL_tufLFkcDj3ItLe1rr1Q/s1600/blog-+przy+wejsciu+do+Bob%27s+Red+Mill.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvy1wK3yLx3qMDdjhs2zBM4dUYu-tioc-Gnnda6Aan3ae_Ox2PA_-FU_tSA3eZG-oM_Y2n4LRXGLrAMwquoxR1h6ZuV9lt5X5FzpU_JIAUceiqHyZbzqurs3AL_tufLFkcDj3ItLe1rr1Q/s400/blog-+przy+wejsciu+do+Bob%27s+Red+Mill.JPG" width="303" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The old quartz stone by the entrance to the Bob's Red Mill store</td></tr>
</tbody></table><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;">I shop there regularly, since not only the quality of products is incomparably high (</span></i><i><span style="font-size: large;">from genetically unmodified grains and seeds ground</span></i><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"> on quartz stones), but also variety of them (under one roof) I find unmatched anywhere else.</span></i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i> And now comes touchy-teary moment in this story...</i></span><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"> </span></i><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">Well, the latter Bob, a few months ago, and exactly on his 81st birthday gave the Red Mill to his employees, through the stock share options. Simple, isn't it? Perhaps it is simple, but shook me to the bone. For I am still trying to find an answer how is it possible that in a country in love (!) with accumulating material goods above all there still are people who chose goodness over profit ???????</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"></span></i><span style="font-size: large;"><i> </i></span><span style="font-size: large;"><i>Thus, I am going to leave you with one reflection. I strongly believe that the good energy created here by Bob and his partners (as well as all shareholders in the company) will find a way to your homes ;=) Which, of course, I wish to all of you wholeheartedly!</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>You can read about Bob and his partners' generous gift here:<a href="http://marketplace.publicradio.org/display/web/2010/02/18/pm-bobs-oats-q/" style="background-color: #fce5cd; color: black;">--> interview with Bob Moore</a></i></span></div></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com6tag:blogger.com,1999:blog-9159368147914962630.post-62569393360968621632010-08-29T15:42:00.000-07:002010-09-06T16:52:53.378-07:00Ekologiczna żywność / Organic food<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEx-KoXlRBTHlaLvgZWCF8fPMuRPnSS6UhSxPGlPtmYSQnKBCwxqeJjQWeCeZWD2iSWhUHKk1Xd6t6rwK0pzBs1y-5PY8eS9P0-XlUaN0G3O8XNqRfl7WHMH4NlwuC6w4sSXhIQXoN5LC6/s1600/blog+-+warzywa+z+targu+%282%29+-+08-29-2010.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEx-KoXlRBTHlaLvgZWCF8fPMuRPnSS6UhSxPGlPtmYSQnKBCwxqeJjQWeCeZWD2iSWhUHKk1Xd6t6rwK0pzBs1y-5PY8eS9P0-XlUaN0G3O8XNqRfl7WHMH4NlwuC6w4sSXhIQXoN5LC6/s400/blog+-+warzywa+z+targu+%282%29+-+08-29-2010.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dzisiejsze skarby z tutejszego targu (niektóre będą użyte do sałatki)</td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Sytuacja nie jest jeszcze zbyt ciekawa, ale z drugiej strony, coś się zmienia na lepsze... Mieszkając w USA od 22 lat widzę nadchodzące zmiany, i przynajmniej tutaj gdzie mieszkam przez ostatnie trzy lata (czyli w Portland, w Oregonie), ekologia i życie sustainably (czyli w harmonii z naturą) są traktowane bardzo poważnie. Od przeszło roku generalnie nie kupuję nieekologicznych warzyw czy owoców, a i mięso jeżeli nie ekologiczne (certified organic),to przynajmniej z farm, gdzie zwierzaki nie żyją w klatkach. Natomiast dla mojego kota kupuję wyłącznie ekologiczne kurczaki i podroby, ze względu na to, że żywię go surowym mięsem i nie chciałabym go zatruć....Tak, to kosztuje trochę więcej, ale uważam, że wartość naturalnie hodowanego jedzenia (nie tylko zdrowotna, czy smakowa, ale również etyczna!) jest nieporównywalnie większa, niż wydanych kilka dodatkowych dolarów. Myślę również, że największy problem z "fabrykami mięsa" leży w zapotrzebowaniu. Amerykanie są hedonistami (podobnie zresztą jak Polacy) i nie wyobrażają sobie życia bez przesady (czy to w jedzeniu, posiadaniu, czy używkach)...Ale, jak pisałam wcześniej, zmiany są widoczne. Na przykład, znam wiele osób, które albo zostały wegetarianami, albo kupują lokalnie wyprodukowaną ekologiczną żywność (w tym ekologiczne mięso, bo np. w Oregonie można kupować części mięsa regularnie i na spółkę, tzw.share) po obejrzeniu Food, Inc. Wobec tego, stawiam na edukację (swoją i innych), i chcę wierzyć, że będzie coraz lepiej....</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">A teraz, już niestety Jesień przypominająca, sałatka pod nazwą (po angielsku brzmi dużo, dużo lepiej!) Ziemniaczana Sałatka z Targu (oczywiście u mnie z ekologicznych warzyw). Oryginalny przepis z jednego z moich ulubionych magazynów kulinarnych Cooking Light (z Czerwca 2010) <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1988574" style="background-color: #fce5cd;">tutaj --> Cooking Light - Czerwiec 2010</a></span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><u><i><b>ZIEMNIACZANA SAŁATKA FARMERSKA (może tak lepiej?) - z moimi modyfikacjami</b></i></u></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"><br />
</span></i></div><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/AVvXsEgb4Z8O6a4JfhIt8M-0HR5VVXYwE0ZIKghATLsq2FVdTa1iRyVS2gp9DrebncM7dDgvwWUGDrfYdelT4lVEkHZW0Pp202wbY2YuybeB6s1iP4VcDWJ6A4QtIFxN8QabbNTSBqzfuOLFhZHK/s1600/blog+-+salatka+farmerska+08-29-2010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4Z8O6a4JfhIt8M-0HR5VVXYwE0ZIKghATLsq2FVdTa1iRyVS2gp9DrebncM7dDgvwWUGDrfYdelT4lVEkHZW0Pp202wbY2YuybeB6s1iP4VcDWJ6A4QtIFxN8QabbNTSBqzfuOLFhZHK/s640/blog+-+salatka+farmerska+08-29-2010.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sałatkowe "mieszadełka" z bambusa (naprawdę doskonałe przedłużenie rąk!) - najszybciej rosnącego (nawet do 10 metrów w ciągu 3-5 lat!), czyli BARDZO ekologicznego "drewna"</td></tr>
</tbody></table><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"></span></i></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><li><i><span style="font-size: large;">2 kolby świeżej kukurydzy </span></i></li>
<li><i><span style="font-size: large;">1 kg młodych ziemniaków (w oryginale są to podłużne ziemniaczki w kształcie palców, stąd nazwa fingerling - jeżeli ktos zna polski odpowiednik będę wdzięczna za podpowiedź), mogą być w ulubionych kolorach ( ja użyłam purpurowych, chociaż wolę czerń, ale jeszcze czarnych nie znalazłam ;=))</span></i></li>
<li><i><span style="font-size: large;">2-3 łyżki oliwy z oliwek</span></i></li>
<li><i><span style="font-size: large;">2 łyżki koperku (w oryginale terragon), ale można użyć ulubione zioła, np. natkę pietruszki albo bazylię</span></i></li>
<li><i><span style="font-size: large;"> 2 łyżki octu jabłkowego</span></i></li>
<li><i><span style="font-size: large;">2 łyżki musztardy pełnoziarnistej Dijon</span></i></li>
<li><i><span style="font-size: large;">1 łyżeczka ostrego sosu chili (użyłam Sriracha, ale może być Tabasco, albo inny ulubiony ostry sos)</span></i></li>
<li><i><span style="font-size: large;">1 łyżeczka soli morskiej</span></i></li>
<li><i><span style="font-size: large;"> szczypta świeżo zmielonego pieprzu</span></i></li>
<li><i><span style="font-size: large;"> 1 (duża) młoda czerwona cebula, pokrojona w krążki szerokości około 1/2 cm</span></i></li>
<li><i><span style="font-size: large;"> 1 średniej wielkości pokrojona w półksiężyce cukinia (szerokości 1/2 cm)</span></i></li>
<li><i><span style="font-size: large;"> 2 garście koktajlowych pomidorków </span></i></li>
</ul><div></div><div class="rcpdetail" id="preparation"><div style="text-align: center;"></div><div style="text-align: center;"><i><span style="font-family: Georgia,"Times New Roman",serif; font-size: large;">Rozgrzać piekarnik do 220 C. Na blasze rozłożyć ziarna kukurydzy, krążki cebuli, i ziemniaki pokrojone w ósemki (albo kawałki 1.5 - 2 cm) tak aby sie nie dotykały. Pokropić 1 łyżką oliwki i wymieszać (albo jeszcze lepiej, dla obniżenia kalorii, posmarować oliwką przy użyciu pędzelka!). Rozłożyć jedną (!) warstwę i zapiekać około 30 minut ( albo do miękkości). 5 minut przed końcem zapiekania, rozgrzać patelnię z 1 łyżką oliwki i podsmażyć cukinie do zbrązowienia. W miedzy czasie wymieszać zioła, ocet, musztardę, sól i pieprz. Stopniowo dodawać 2 łyżki oliwki do zagęszczenia. Polać sosem jeszcze ciepłe (bardzo ważne!) zapiekane warzywa. Dodać cukinię i pomidorki koktajlowe przekrojone na pół. Lekko wymieszać.</span></i></div><br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ <br />
<br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">We are still not in the best possible place, but on the other hand, some things are changing for better... Living in the US for the past 22 years I have seen the changes coming, and at least in the area I have been living for the past 3 years (that is, in Portland, Oregon), ecology and sustainability are being taken very seriously. Since over a year I have not been buying fruits and veggies that are not organic, and even my meat, if not certified organic, is at least from animals that graze freely (and do not live in cages). </span></i></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: left;"><tbody>
<tr><td style="text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx4AhtuGC8HpGV-TvNtkAPAB4D5RrMfB7tqbNBWklACw__hA6C0ChfskiGNCGByGo0ZdY4VKi8c7bF-xoKQVpVdNowA2wGgeP0TA4WKxQx-_mFV9xnmXqoVsmnchS1JACOvnB_hpGWQlb/s1600/blog+-+warzywa+z+targu+-+08-29-2010.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx4AhtuGC8HpGV-TvNtkAPAB4D5RrMfB7tqbNBWklACw__hA6C0ChfskiGNCGByGo0ZdY4VKi8c7bF-xoKQVpVdNowA2wGgeP0TA4WKxQx-_mFV9xnmXqoVsmnchS1JACOvnB_hpGWQlb/s400/blog+-+warzywa+z+targu+-+08-29-2010.JPG" width="300" /></a></i></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Today's treasures from the Farmers' Market (some will be used for the salad)</i></td></tr>
</tbody></table><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
<i><span style="font-size: large;">Moreover, I buy exclusively organic chicken and giblets for my cat, since I feed him raw food, and would not like to poison the little guy.... Of course, it costs a little bit more, but the advantages from using naturally grown food (not only in terms of health, or taste, but also ethically!) are incomparable to the few extra dollars spent. I also think that the problem with the meat factories lies in the demand. Americans (very much like Poles) are hedonists, and cannot imagine life without excess (whether in eating, having, or using things)... But, as I have said before, the changes are on the way. For instance, I have known people, who became either vegetarians, or switched to buying organic (e.g., in Oregon you can subscribe to a share of animals) after watching Food, Inc. So, I am rooting for education (mine and others), and I want to believe that things will become even better with time...</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"></span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">But for now, already reminding us of the Fall, a salad, named Farmers' Market Potato Salad (of course, in my kitchen, made from organic veggies from the local Farmers Market). Original recipe comes from one of my favorite culinary magazines Cooking Light <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1988574" style="background-color: #fce5cd;">here --> Cooking Light - June 2010</a></span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="text-align: center;"><i><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><u><b>FARMERS' MARKET POTATO SALAD - with my modifications</b></u></span></i></div><ul style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><li><i><span style="font-size: large;"> 2 ears fresh corn kernels </span></i></li>
<li><i><span style="font-size: large;"> 2 pounds fingerling potatoes (or other new potatoes), cut into 1-inch pieces, or wedges)</span></i></li>
<li><i><span style="font-size: large;"> 2 - 3 tablespoons olive oil, divided</span></i></li>
<li><i><span style="font-size: large;"> 2 tablespoons chopped fresh dill (or any other herb of your choice. e.g., thyme, basil, or parsley)</span></i></li>
<li><i><span style="font-size: large;"> 2 tablespoons cider vinegar</span></i></li>
<li><i><span style="font-size: large;"> 2 tablespoons whole-grain Dijon mustard</span></i></li>
<li><i><span style="font-size: large;"> 1 teaspoon hot pepper sauce (I used Sriracha, but Tabasco, or any other favorite is OK)</span></i></li>
<li><i><span style="font-size: large;"> 1 teaspoon sea salt</span></i></li>
<li><i><span style="font-size: large;"> pinch of freshly ground black pepper</span></i></li>
<li><i><span style="font-size: large;">1 large fresh red onion, sliced into 1/2 in rings</span></i></li>
<li><i><span style="font-size: large;">1 medium zucchini, sliced into half-moons</span></i></li>
<li><i><span style="font-size: large;"> 1 cup cherry tomatoes, halved</span></i></li>
</ul><div class="rcpdetail" id="preparation" style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><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/AVvXsEj5RL6AZQN_LEziNzLej1i3XbWtFzqtWslpEJpGt4JsR6fw37QPlS9FZ9jnPbr1bx_dB5ePj2pV8H6VsezqzAVfL5DXRBYi3eEMcwhUsrHUMK6SxY_gK7M88JPdjJPanbJSbdG9XMRMFv6k/s1600/blog+-+salatka+farmerska+3+08-29-2010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5RL6AZQN_LEziNzLej1i3XbWtFzqtWslpEJpGt4JsR6fw37QPlS9FZ9jnPbr1bx_dB5ePj2pV8H6VsezqzAVfL5DXRBYi3eEMcwhUsrHUMK6SxY_gK7M88JPdjJPanbJSbdG9XMRMFv6k/s640/blog+-+salatka+farmerska+3+08-29-2010.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bamboo salad "mixers" are truly the extension of one's hands, and made from the very fast growing (even 30 ft in 3-5 years!), most sustainable "wood"</td></tr>
</tbody></table><div style="text-align: right;"></div><br />
<i><span style="font-size: large;">Preheat oven to 425°. Place corn kernels, onion rings, and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat (or even better for the lower cal count - brush (!) with the olive oil). Bake for 30 minutes or until potatoes are tender. Five minutes before the end of roasting </span></i><i><span style="font-size: large;">heat a large skillet over medium heat. Coat pan with cooking spray. Add zucchini to pan and cook 5 minutes or until lightly browned, stirring occasionally.</span></i><i><span style="font-size: large;"> Place roasted veggie mixture in a large bowl. Combine herbs and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 2 tablespoons oil, stirring constantly with a whisk. Drizzle mixture with dressing (over still warm roasted veggies - very important!). Add zucchini and tomatoes to potato mixture; toss gently to combine.</span></i></div><div style="text-align: center;"></div></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><br />
</span></i></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com9tag:blogger.com,1999:blog-9159368147914962630.post-37760322887467446482010-08-26T14:00:00.000-07:002010-09-06T15:51:10.203-07:00To co lubię / The things I like<div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Maria Anna z <a href="http://backwards-in-high-heels.blogspot.com/" style="background-color: #fce5cd;">--> Backwards in high heels</a> zaprosiła mnie do zabawy dotyczącej 10 rzeczy, które lubię. Dziękuję serdecznie zapraszającej i podaję moją listę ulubionych (niestety nie moge polecić jeszcze żadnych osób ;=) </span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"></span></i></div><br />
<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Oto one:</span></span></i><br />
<div class="separator" style="clear: both; text-align: center;"></div><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">1. Kocham budzić się rano (i długo rozbudzać, bo nie jestem rannym ptaszkiem) z mruczącym Lulusiem przy boku (nawet być delikatnie potrącana jego miękką łapką w twarz, gdy przysypiam jeszcze i przestaję go przez chwilę głaskać, drapać, albo całować)</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">2. Uwielbiam momenty wewnętrznego wyciszenia i poczucia harmonii po sesji jogi, napisanej dobrze pracy, albo po dobrze spełnionym obowiązku</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">3. Poważne rozmowy i zabawy z dziećmi i zwierzakami (tak, oczywiście, że rozmawiam z moim kotem ;=) )</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">4. Gotować oryginalne (tzn. nie tylko nietypowe, ale również z niepodrabianych przepisów) potrawy z różnych zakątków świata, nawet gdy niektórzy rodzinni tradycjonaliści twierdzą, że czasami podaję ‘dziwne jedzenie’</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">5. Gorące dyskusje z przyjaciółmi na tematy jak zmieniać świat (chociaż wiem, że trzeba zaczynać od siebie ;=) ), przy dobrym czerwonym winie i serach (albo ciekawych potrawach)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">6. Kocham podróże, zapach lotniska (chociaż nie znoszę latania samolotami!), dworce, i atmosferę podnieconego oczekiwania tuż przed wyjazdem samochodem w daleką drogę</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">7. Obserwowanie ludzi, zwierząt, i rosnących roślinek to moje stałe hobby</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">8. Lubię się uczyć i dzielić z innymi moimi odkryciami</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">9. Śmiać się głośno i długo, ale czasem troszkę też nostalgicznie zamyśleć</span></span></i><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"></span></span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7trSuvmjQGAtFeoZQTjnlCLVnr0yn0l_OZiCw2AED8YQIBN4iEKYfGCTOzG-4U483rxkXGuuJwxZ_L6H0SbUuyf04XLbSEXSMhkFWIHiBqcTMCvA0gKRNTwwG2_slB8awUQrzEnFrcVBx/s1600/blog+-+eagle+creek+wodospad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7trSuvmjQGAtFeoZQTjnlCLVnr0yn0l_OZiCw2AED8YQIBN4iEKYfGCTOzG-4U483rxkXGuuJwxZ_L6H0SbUuyf04XLbSEXSMhkFWIHiBqcTMCvA0gKRNTwwG2_slB8awUQrzEnFrcVBx/s640/blog+-+eagle+creek+wodospad.JPG" width="508" /></a></div><i><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">10. Woda jest moim żywiołem (może dlatego żem zodiakalny Wodnik), więc uwielbiam oceany, morza, rzeki, i potoki - szczególnie z wodospadami (na zdjeciach jeden z setek (!) przepięknych oregońskich wodospadów - ten w odległości około 65 km na wschód od Portland)</span></span></i><br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
<br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>I was invited by Anna Maria from <a href="http://backwards-in-high-heels.blogspot.com/" style="background-color: #fce5cd;">--> Backwards in high heels</a> to take part in a game about 10 things I like. I cordially would like to thank her and offer my list of favorites (unfortunately, I am not able to nominate anybody yet ;=)</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>Here they are:</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>1. I love to wake up (and keep reawakening, since I am not an early bird) with Luluś at my side (even be gently stroked in the face by his soft paw, when I happen to snooze and for a moment stop rubbing, petting, or kissing him)</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>2. I adore the moments of inner silence after a yoga session, completing a well written paper, or fulfilling my duties well<br />
3. Serious conversations and playing with children and pets (yes, that's true, I talk to my cat ;=))</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">4. Cooking original (not only unique, but also from unmodified recipes) dishes from various parts of the world, even when some traditionalists in the family claim that sometimes I serve "weird food"</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">5. Heated discussions with friends about how to change the world (still knowing that it has to begin with oneself ;=)), over good quality red wine and cheeses (or interesting dishes)</span></i></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>6. I love traveling, the smell of the airports (although I cannot stand flying!), train stations, and the atmosphere of excited expectations right before getting on the road in the car</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>7. Observing people, animals, and growing plants has been my relentless hobby</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>8. I like to study things and share my discoveries with others</i></span></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: large;"><i>9. Laughing out laud and long, but sometimes also meditate with an undertone of nostalgia</i></span><br />
<div class="separator" style="clear: both; text-align: center;"></div></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"></div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMa49EqIA-eO9O3hbgsl8gBWK1kGs3EXRA61aRgYW_pT2ZNt8byF5pJe0SMx_fRRQL5HU9e7GfxwmQSCBEfl1S-b3PtdyvbwLr59xaexBj8uLNGaVkXMDos2kE2c01yzRTGqgBIRqrZdU/s1600/blog+-+eagle+creek+wodospad+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJMa49EqIA-eO9O3hbgsl8gBWK1kGs3EXRA61aRgYW_pT2ZNt8byF5pJe0SMx_fRRQL5HU9e7GfxwmQSCBEfl1S-b3PtdyvbwLr59xaexBj8uLNGaVkXMDos2kE2c01yzRTGqgBIRqrZdU/s640/blog+-+eagle+creek+wodospad+2.JPG" width="432" /></a></div><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br />
<span style="font-size: large;"><i>10.Water is my element (perhaps due to my zodiac sign being Aquarius), so I adore oceans, seas, rivers, and streams - especially with waterfalls (on the pictures one of the hundreds (!) of Oregonian beautiful waterfalls - this one about 41 miles east of Portland)</i></span></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com5tag:blogger.com,1999:blog-9159368147914962630.post-60306660715400021662010-08-25T15:36:00.000-07:002010-09-06T16:30:22.966-07:00Zabawa w kotka i myszkę (część 2) / Plying cat and mouse (part 2)<div style="color: #e69138; text-align: center;"><i><span style="font-size: large;">Różnica pomiędzy przyjaciółmi i zwierzętami domowymi jest taka, że przyjaciołom pozwalamy tylko spędzać czas w naszym towarzystwie, a zwierzętom pozwalamy wejść w naszą samotność - Robert Brault</span></i></div><i><span style="font-size: large;"><br />
</span></i><br />
<div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Nie wierzę w przypadki, chociaż nie jestem też fatalistką. Wierzę w to, że obserwator tworzy swoją rzeczywistość, przez sam akt obserwacji (kiedyś napiszę o mojej fascynacji fizyką kwantową, z jej teoriami o energii ciagle poruszających się [i potencjalnie przebywających w różnych miejscach, ale w tym samym czasie!] atomach)... Dlatego kiedy kot, który nosi oficjalne imię George (Jerzy), pojawił się w moim życiu pewnego letniego dnia, 2008 roku, wiedziałam, że nie przez przypadek. Ponieważ w wynajmowanym mieszkaniu </span><span style="font-size: large;">nie mogłam mieć psa, </span><span style="font-size: large;">już od pewnego czasu przemyśliwałam o zaadoptowaniu ze schroniska małego </span><span style="font-size: large;">kotka</span><span style="font-size: large;"> (jest ich tam ciągle zbyt dużo). Ale jak to się często dzieje, notorycznie wydarzało się coś, co wymagało natychmiastowego działania, albo uwagi. I sprawa adopcji schodziła na drugi plan... Jednak energia/motywacja/chęć/potrzeba (jakkolwiek to nazwać) pozostała! I stała się moją rzeczywistością, gdy koleżanka z Instytutu Badań Naukowych spytała, czy nie znam kogoś, kto zajął by się jej kotem w trakcie nadchodzącego lata. Oczywiście, znałam taką osobę!</span></i><br />
<i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Uczciwie przyznaję, że przez pierwszy miesiąc trochę "smuciłam" z powodu utraconej niezależności, ale bardzo szybko fascynująca osobowość Lulusia (tak na niego wołam) zawirowała całym moim światem. Oczywiście, na początku nie miałam zupełnie pojęcia o życiu emocjonalnym kotów, i chyba tylko ci, którzy żyją w ich towarzystwie (w przeciwieństiwe do psów, nie można być właścicielem kota!) tak naprawdę potrafią zrozumieć potęgę kocich uczuć </span><span style="font-size: large;">i przywiązania</span><span style="font-size: large;">. </span></i><br />
<i><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjE5yhGirH7Az7HzHnzBv4XnotYPWOx_zmhVVDSf95pSZCnDjm7qVQtldzzjAHS8RzNUGQTe3oVj63lYbfGkwB0RqxEVqbOGgtm_QAR0X45utc1R5MM75v8oDGQ-Ak3TQl4sVYviKbSAXi/s1600/blog+-+symbiozka.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjE5yhGirH7Az7HzHnzBv4XnotYPWOx_zmhVVDSf95pSZCnDjm7qVQtldzzjAHS8RzNUGQTe3oVj63lYbfGkwB0RqxEVqbOGgtm_QAR0X45utc1R5MM75v8oDGQ-Ak3TQl4sVYviKbSAXi/s400/blog+-+symbiozka.JPG" width="265" /></a></span><span style="font-size: large;">Luluś jest moim kompanem w radości i smutku, bo potrafi świetnie wyczuwać mój stan ducha. Jest również moim źródłem radości. Mogę na niego patrzeć godzinami, szczególnie gdy przychodzi i kładzie się na moich stopach, albo dotyka łapką mojej nogi i tak zasypia sobie słodko. Albo wtedy, kiedy lata po mieszkaniu jak "sputnik", rozsadzany energią pełnowartościowego jedzenia. Nawet nauczyłam go w ciagu kilku dni prosić łapką o przysmaki (tak jak to często robią psiaki), co zdecydowanie jest próbką jego nietuzinkowej inteligencji. Po prostu, Luluś jest najbardziej wyjątkowym kotem jakiego znam!</span></i><br />
<i><span style="font-size: large;"> </span></i><br />
<i><span style="font-size: large;">I tak sobie radośnie i ciekawie żyjemy pod jednym dachem od dwóch lat, a ja skracam wszystkie moje pobyty poza domem do minimum, bo tam zawsze czeka na mnie mój ukochany "futrzak"...</span></i><br />
<br />
<i><span style="font-size: large;">PS. Jesienią koleżanka przeprowadzała się w rejon świata o bardzo gorącym klimacie i obawiała się jak wpłynie on na (wtedy jeszcze jej) długowłosego kocurka. Teraz, po kilku dniach ponad 30 stopniowych temperatur w Portland rozumiem ją doskonale. Dlatego Luluś został przeze mnie oficjalnie zaadoptowany, a ponieważ nikt nie znał dokładnej daty jego urodzin, arbitrarnie zdecydowałam na Święto Dziękczynienia (ostatni czwartek Listopada) - z wiadomych względów ;=)</span></i></div><i><span style="font-size: large;"><br />
</span></i><br />
<i><span style="font-size: large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ </span></i><br />
<i><span style="font-size: large;"><br />
</span></i><br />
<div style="color: #e69138; text-align: center;"><i><span style="font-size: large;">The difference between friends and pets is that friends we allow into our company, pets we allow into our solitude - Robert Brault<span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></i></div><i><span style="font-size: large;"><br />
</span></i><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">I don't believe in accidents, although I am not a fatalist either</span><span style="font-size: large;">. I believe that the observer creates its own reality, just by observing (one day I will write about my fascination with quantum physics,with its theories about energies of the ever-moving [and potentially existing at the same time in multiple locations] atoms... Thus, when the cat, whose official name is George, appeared in my house one summer day in the year 2008 </span><span style="font-size: large;">I knew it was not by accident. You see, I was already contemplating adopting a little kitty from a shelter (still too many of them there), since due to my rental status I could not have a dog. However, as the life goes, there were always too many things of importance to be occupied with. And the issue of adoption was being pushed into the background... Yet, the energy/motivation/need (whatever you call it) remained! And it became my reality, when my colleague from the Research Institute asked if I knew anybody, who could take care of her cat during the upcoming summer. Certainly, I knew her!</span></i><br />
<i><span style="font-size: large;"><br />
</span></i><br />
<i><span style="font-size: large;">I have to honestly admit that during the first month I was "sulking" a bit over my lost independence, but the fascinating personality of Luluś (that's how I call him) quickly whirled my world around. Of course, in the beginning I had no idea about the emotional life of cats, and it appears that only those who live in their company (in contrast to dogs, you cannot own a cat!) can truly understand the depth of feelings and attachment in them.</span></i><br />
<i><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWJ2y2QbVo1tLd-jC9CwxYMBdayb9__V0k-fcT_1sjBoVEk16azfgGZ722FvF8FIL9wlSexMlUowVc_GMXyTTl0_i3HjU9QzrM998hh8yEyCKsBa_ALeAHqeXBQGJYGKzz1Gb86EANZBn/s1600/blog+-+ogrzewanie+nozek+mamuni.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWJ2y2QbVo1tLd-jC9CwxYMBdayb9__V0k-fcT_1sjBoVEk16azfgGZ722FvF8FIL9wlSexMlUowVc_GMXyTTl0_i3HjU9QzrM998hh8yEyCKsBa_ALeAHqeXBQGJYGKzz1Gb86EANZBn/s400/blog+-+ogrzewanie+nozek+mamuni.JPG" width="400" /></a></span><span style="font-size: large;">Luluś is my companion in joy and sorrow, since he is amazingly able to sense my emotional state. He is also the source of my joy. I can watch him for hours, especially when he comes and lies down on my feet, or touches one of my legs with his paw and sweetly falls asleep. Or, when he runs around like a "sputnik", energized by his nutritious food. I even thought him, within a few days, to ask for treats with his paw (the same way dogs do it), which is certainly a sample of his unconventional intelligence. Purely, Luluś is the most amazing cat I have known!</span></i><br />
<i><span style="font-size: large;"> </span></i><br />
<i><span style="font-size: large;"> </span></i><br />
<i><span style="font-size: large;">And so, for the past two years we have been joyously and amusingly living under one roof, while I have been trying to minimize any time spent outside the home, because my lovely "furry" is always waiting for me there... </span></i><br />
<br />
<i><span style="font-size: large;">PS. In the fall, my colleague was moving to a part of the world with very high temperatures and was afraid how they will affect (then hers) long-haired kitty. Now, after a few days of temperatures above 85 degrees I understand her concerns very well. Thus, I officially adopted Luluś, but since nobody knew his exact birth date,I arbitrarily decided on Thanksgiving (last Thursday of November) - for obvious reasons ;=)</span></i></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com0tag:blogger.com,1999:blog-9159368147914962630.post-15509537386580824232010-08-23T19:53:00.000-07:002010-09-07T18:48:26.188-07:00Dżem inaczej / Jam with a twist<div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Chociaż nie przepadam za słodkimi przetworami (w przeciwieństwie do słonych, ostrych, i kwaśnych) natknęłam się ostatnio na ciekawy przepis pod tytułem Konfitura Bellini<span style="background-color: white;"> </span><span style="background-color: #fce5cd;"><a href="http://chatkawogrodzie.blogspot.com/2010/07/konfitura-bellini.html">--> u An z Chatki</a></span><span style="background-color: #fce5cd;">,</span> i postanowiłam go spróbować. Nota bene (dla niepijących ;=) ), Bellini jako alkoholowy "drink" to białe zmiksowane brzoskwinie zalane Prosecco. </span></i><br />
<i><span style="font-size: large;">A ponieważ przegapiłam tutejszy czas morelowy, to zrobiłam ją tak jak w oryginalnym przepisie, z brzoskwiniami (brzoskwinie, użyłam ekologicznych, jednak wolę od moreli). Efekt przewyższył moje oczekiwania, chociaż uważam, że jest to dżem a nie konfitura, ale i tak dopisuję go do listy ulubionych przepisów (z małymi zmianami).</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVdJZn_Neqq_q7UdgiFjz-fjoLNXbawNjsy2gDqHj6wWuHSZqFeoMMvcLGnOZvfQvSgrOTVXTyj0Jnw-m9P1_dJ0pYjfiaddQcwL1bxyTnwQfiq7Wut4X1DxjoH5aMi7vwmFVoSyCBz0a/s1600/Konfitura+Bellini+%281%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVdJZn_Neqq_q7UdgiFjz-fjoLNXbawNjsy2gDqHj6wWuHSZqFeoMMvcLGnOZvfQvSgrOTVXTyj0Jnw-m9P1_dJ0pYjfiaddQcwL1bxyTnwQfiq7Wut4X1DxjoH5aMi7vwmFVoSyCBz0a/s640/Konfitura+Bellini+%281%29.JPG" width="569" /></a></div><div style="text-align: center;"><i><span style="font-size: large;"><b> </b><u><b>Konfitura Bellini</b></u></span></i></div></div><ul style="font-family: Georgia,"Times New Roman",serif;"><li style="text-align: center;"><i><span style="font-size: large;"> 1.5 kg wydrylowanych i bez skórki ekologicznych brzoskwiń (użyłam zwykłych "pomarańczowych", bo nie było białych)</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;"> 500 g cukru żelującego 3:1</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;"> 1 łyżeczka startej skórki z ekologicznej limetki </span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;"> sok z obtartej limetki</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;"> 200ml Prosecco (albo innego musującego wina, u mnie różowe australijskie Jacob's Creek)</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">40 ml pomarańczowego likieru (np. Grand Marnier)</span></i></li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Górę umytych brzoskwiń naciąć w krzyżyk. Zagotować wodę w garnku. Na bulgoczący wrzątek wrzucić brzoskwinie na około 2 minuty. Po wyjęciu i schłodzeniu obrać ze skórki. Pokroić na cząstki i z</span><span style="color: black; font-size: large;">asypać cukrem żelującym. Można zmiksować owoce i cukier na puree, ale można też użyć drobno pokrojone brzoskwinie bez miksowania (jeżeli lubi się kawałki owoców). Dodać startą skórkę z limetki, sok z limetki i Prosecco i dobrze wymieszać. Zagotować i gotować przez 3 minuty ciągle mieszając. Odstawić na chwilę, wlać likier pomarańczowy i zamieszać. Gorącą konfiturę wlewać do wyparzonych albo wyprażonych (w piekarniku, tak jak <span style="background-color: orange; color: orange;"><a href="http://www.beawkuchni.com/2010/06/przetwory-truskawkowe-i-slow-kilka-o-pasteryzacji.html#comments"><span style="background-color: #fce5cd;">--> u Bei</span></a></span>) gorących słoików. Pozostawić do wystygnięcia</span><span style="font-size: large;">. Smacznego!</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;"> </span></i><br />
<i><span style="font-size: large;"> </span></i></div><div style="font-family: Verdana,sans-serif;"><i><span style="font-size: large;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span></i><br />
<i><br />
</i><br />
<div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">Although I am not a big fun of sweet preserves (in contrast to salty, spicy, and sour ones), lately I came across an interesting recipe (here <span style="background-color: orange;"><a href="http://chatkawogrodzie.blogspot.com/2010/07/konfitura-bellini.html"><span style="background-color: #fce5cd;">--> in An z Chatki</span></a></span>) for a Bellini Jam, and I have decided to try it out. By the way (for those who do not drink ;=) ), Bellini is an alcoholic beverage of white mushed peaches mixed with Prosecco. </span></i><br />
<i><span style="font-size: large;">And because I have missed the apricots' season here, I went for the original recipe, which used peaches (I like peaches [</span></i><i><span style="font-size: large;">I used organic ones], </span></i><i><span style="font-size: large;">much more than apricots, anyway).The result exceeded my expectations, so I am adding it to my favorite recipes (with small modifications).</span></i><br />
<br />
<i><span style="font-size: large;"> </span></i></div></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;"><br />
</span></i></div><div style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;"><i><span style="font-size: large;"> <u><b>Bellini Jam</b></u></span></i></div><ul style="color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><li style="text-align: center;"><i><span style="font-size: large;">3 lb ripe organic peaches (I have used regular "orange" peaches, because I could not find the white ones, without skin and pits)</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">2 cups organic sugar</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;"> 1 package pectin</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">1 tsp lime zest</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">juice from the organic lime</span></i></li>
<li style="text-align: center;"> <i><span style="font-size: large;">7 oz Prosecco (or another sparkling wine, for me today was pink Australian Jacob's Creek)</span></i></li>
<li style="text-align: center;"><i><span style="font-size: large;">1 oz orange liquor (e.g., Grand Marnier)</span></i></li>
<i><span style="font-size: large;"> </span></i></ul><div style="font-family: Verdana,sans-serif;"><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: large;">Cut the washed peaches in a cross form at the top. Put them in boiling water for about 2 minutes. After cooling them, peel their skin off (it should come off easily). Mush and mix with 1/4 cup of sugar mixed thoroughly with the pectin (it will prevent it from clumping). At this point you can either leave the mushed fruit pieces as they are, or you can puree them. </span><span style="font-size: large;">Add lime zest, lime juice, and sparkling wine and mix. Bring the mixture to a boil, add the rest of the sugar</span></span></i><span style="font-size: large;"><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: large;"> and cook for another 3-4 minutes. Leave for a minute, add orange liquor, stir, and pour hot into hot sterilized jars. Leave to cool down. Bon Appetit!</span></span></i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDE05lIBK5il00Z8nanUujzh5oiiGHtaXO5JLA5Htq9XxwqVT2YXVzffvEJuA7g8tInJKrNlStrpQSt_ZsnCRasAuLRrXQFFJSaQaYVhAfNXeLvKCUTdXBCVzWRmBZMA6VCxlzewwMDGz/s1600/konfitura+Bellini+-+inne+ujecie+%283%29.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDE05lIBK5il00Z8nanUujzh5oiiGHtaXO5JLA5Htq9XxwqVT2YXVzffvEJuA7g8tInJKrNlStrpQSt_ZsnCRasAuLRrXQFFJSaQaYVhAfNXeLvKCUTdXBCVzWRmBZMA6VCxlzewwMDGz/s640/konfitura+Bellini+-+inne+ujecie+%283%29.JPG" width="640" /></a></div><span style="font-size: large;"><i style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: black;"><span style="font-size: large;"> </span></span></i><br />
</span> </div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com7tag:blogger.com,1999:blog-9159368147914962630.post-47978170897303954602010-08-12T22:46:00.000-07:002010-09-06T15:46:39.828-07:00Zabawa w kotka i myszkę/Plying cat and mouse<div style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPMvm6srv4knF2vIGum9_qwZlOesnnV9NnmsZOahR8P8eZTLxPydBOgK1M_yR4FRH19KMN2vYX_j4zA-YGgmcU8y_YZVDlizhEOoMM3pj6I8flKGoS-s3tTUY4E6ALpalDQdo73x_v8iP/s1600/blog+-++george+%281%29.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPMvm6srv4knF2vIGum9_qwZlOesnnV9NnmsZOahR8P8eZTLxPydBOgK1M_yR4FRH19KMN2vYX_j4zA-YGgmcU8y_YZVDlizhEOoMM3pj6I8flKGoS-s3tTUY4E6ALpalDQdo73x_v8iP/s400/blog+-++george+%281%29.JPG" width="380" /></a><i><span style="font-size: large;">Tak bardzo chciałam mieć zwierzątko, jakiekolwiek.......Choćby taką małą myszkę, jak te które obserwowałam codziennie w, suchej o tej porze roku, rynnie na rogu naszego domu... Myszki były biało/różowe, no, po prostu kolorystyczne marzenie każdej dziewczynki, i dawały się głaskać po łebkach. Co prawda chyba nie bardzo lubiły podnoszenia za ogonki, bo próbowały wtedy wczepić swoje cieniutkie jak igiełki ząbki w moją dłoń, ale szybko nauczyłam się z nimi odpowiednio obchodzić. Myślałam, że skoro są takie "oswojone", to pewnie uda mi się zaadoptować chociaż jedną...</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Pewnego zwykłego letniego popołudnia, zobaczywszy Mamę powracajacą z zakupów, i (oczywiście) chcąc wykorzystać okazję na posiadanie mojego własnego zwierzątka, pobiegłam pokazać jej jedną z takich właśnie maluśkich myszek, którą delikatnie pieściłam w dłoni. Nie było przecież mowy, żeby widząc jakie są fajne, nie zgodziła się na wzięcie choć jednej do domu.... Ohhhhhh, to co nastąpiło przewyższyło moje najśmielsze oczekiwania... Okrzyki przerażenia, i momentalnie po nich następujące pogróżki, że "nigdy nie podam ci już ręki" nie tylko mnie zaskoczyły, ale również trochę przeraziły. No bo jak zrozumieć (w wieku ośmiu lat), nie tylko, że dorosła kobieta boi się malusieńkiej myszki, ale również dlaczego na dodatek straszy mnie niepodawaniem dłoni? Zdeptane bezpowrotnie marzenia dziecka... </span></i><br />
<i><span style="font-size: large;">Ze łzami w oczach odnosiłam to małe śliczne stworzonko do jej "rynnowego" domku"... Nigdy więcej tam nie zajrzałam........</span></i></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: large;">Ale, ale, miało być o kocie, a jakoś wkradły nam się tu myszki... No więc, wracając do tematu... KOT JEST! I to całkiem pokaźnych rozmiarów (dokładnie 8 kilogramów), co zupełnie nie przekłada się na jego wrażliwą osobowość. Ten mój ‘Delikatny Olbrzym’, jak i inne osobniki z rasy Maine Coon są podobno krzyżówką udomowionego kota długowłosego i dzikiego rysia....Stąd u nich owłosione wnętrza uszek, a nawet spodów łapek.... Oh, te łapki... mięciutkie takie, jedwabiste... Moje śliczne ‘fetyszki’... (ale o tym później, jak również o tym jak kot znalazł się w moim domu i „zawładnął moim sercem”).</span></i></div><i>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</i><br />
<i><span style="font-size: large;"> </span></i><br />
<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><i><span style="font-size: large;">I was so desperate to have a pet, any pet... For instance a little mouse, like the ones I have been observing in the, dry at this time of the year, gutter at the corner of our house... The mice were white and pink, truly the dream colors of any girl, and they even let me stroke their heads. Although, I don't think they liked being picked by their tails, trying, then, to bite my hand with their needle sharp little teeth; so I quickly managed to learn how to handle them. I was thinking that since they were so "tamed", I should be able to adopt at least one...</span></i><br />
<i><span style="font-size: large;">During one mundane summer afternoon, seeing my Mom coming back from a shopping trip, and (of course) taking a chance of having my own animal, I ran to her to show off one of those admirable mice, one I have been caressing in the cup of my hand. It was not possible, after all, that seeing how cute they were she would not agree on taking in at least one of them...Well, what happened next exceeded my wildest expectations...Her screams, and following threats of "I will not touch your hands ever again" not only surprised, but scared me as well. For how would you understand (at the age of eight) that a grown up woman was afraid of a tiny little mouse, and more importantly, why was she threatening me with not touching my hand ever again... Irrevocably trashed dreams of a young child...</span></i><br />
<i><span style="font-size: large;">Tearfully, I have returned my beautiful little creature to her "guttery" home...Not to return there ever again...</span></i><br />
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFg4hQHDOoARJMal_4Y9VWnpuDPbX7UA1HQ-_EOBOvO9QqJ6RNXhNsflKT54rF6fUJwvpxyy0cGtuv4Hk6X3gSbDjrpl5Yoi4u178CXeFJwQS7ADQsCz-wRb50eEiBNPXlpCYA5U_A3wB/s1600/blog+-+zimne+majowe+portlandzkie+noce.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeFg4hQHDOoARJMal_4Y9VWnpuDPbX7UA1HQ-_EOBOvO9QqJ6RNXhNsflKT54rF6fUJwvpxyy0cGtuv4Hk6X3gSbDjrpl5Yoi4u178CXeFJwQS7ADQsCz-wRb50eEiBNPXlpCYA5U_A3wB/s400/blog+-+zimne+majowe+portlandzkie+noce.JPG" width="392" /></a><span style="font-size: large;">Anyway, it was supposed to be about the cat, but the mice, somehow, found their way here...So, coming back to the topic...The CAT IS HERE! And, in all of his sizeable glory (18 pounds, to be exact), which does not translate at all into his sensitive nature. My "Gentle Giant", like all Maine Coon representatives are thought to be a cross breed between domesticated long hair cat and the bobcat...Thus, their hairy ears, and even the bottoms of their feet...Oh, the feet... so soft and silky...My beautiful "fetishes"...(but about this, how the cat came to live in my place, and how (in the meantime) he had stolen my heart, later).</span></i></div>wsamrazikhttp://www.blogger.com/profile/06335872062638883639noreply@blogger.com16