tag:blogger.com,1999:blog-4068879116427200352024-03-05T07:20:16.490-05:00FOODESSAFOODESSA Food Fairy Countessa. Food blog. Claudia's culinary creations and curious escapades. MONTREAL tours with food stops.
Unique visits throughout Montreal and beyond. FOODESSAhttp://www.blogger.com/profile/03875552395027129685noreply@blogger.comBlogger29913tag:blogger.com,1999:blog-406887911642720035.post-48965633571735571332019-09-24T18:00:00.001-04:002022-09-28T18:24:05.193-04:00Foodessa FALL favorites<br />
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<span style="color: #990000;"><i>Shorter days and cooler moments reach for heart and tummy warming recipes.<br />Colors abound with textures grasping our attention to cook for gatherings.</i></span></div>
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During the last weeks, an unexpected life project has kept me busy working on my digestive health.<br />
Although super challenging to say the least, I've come to appreciate much more how food affects us.</div>
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<i>After many years of not truly understanding why my digestive workings were causing me unease…<br />I've hunkered down to get to the bottom of the how and why of IBS.</i> <br />
I know…not too appealing is it? <br />
As you can imagine, this is not what I was planning on sharing after my last post.<br />
However, after much reflection, I felt it was time to let it out.</div>
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The unfortunate news is that most of my recipes have to be overhauled in order for me to heal with time. <br />
It has brought new meaning to what healthful menu planning is for digestive sufferers.<br />
So many restrictions…I still can't grasp the full complexity of it. <br />
I can only hope that the gut heals completely as I re-introduce some of the foods I love.</div>
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<i>For now, I've decided to continue highlighting older and...</i><br />
<i>improved recipes while I continue on this quest.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDNy_w6gGBcBNQ5sU52ttiqdhim-WamARZ11M6B41YGeqHSBh7BEdIpPjEeMofdthY_uboZ-3Et0gMy7ZcnpBIVpHORIKOidwhUY7PgGW04g9VYYMazGDa3ppsxd0wBFj9RWJRZVTzgdE/s1600/P1110309.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1070" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDNy_w6gGBcBNQ5sU52ttiqdhim-WamARZ11M6B41YGeqHSBh7BEdIpPjEeMofdthY_uboZ-3Et0gMy7ZcnpBIVpHORIKOidwhUY7PgGW04g9VYYMazGDa3ppsxd0wBFj9RWJRZVTzgdE/s640/P1110309.jpg" width="640" /></a></div>
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Maybe one day, I'll be able to start another blog with my new found culinary journey.<br />
For the near future, I hope you enjoy some of these shared Autumn loved recipes.</div>
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<b><span style="font-size: large;"><span style="color: #990000;"><i>******** SAVOURY *******</i></span></span></b><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2011/10/squash-sweet-potato-cognac-potage.html"><b>SQUASH sweet Potato Cognac POTAGE</b></a></span><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2016/10/borscht-style-beet-potato-carrot-soup.html"><b>Borscht style BEET potato carrot soup</b></a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBSm6VyB0CmtAnu0eQZBGJ2d1f0Lkf1CCmpN77EjXbSc4hF64gpD1AqOCOAs7Fx-hpwV-eXj1Y-dwI9yYGr534UGdwyHF8RAdd3uuAVUiHLwRmFDHLMLMWPwzF4PwEi9AktGjGjjGiu8d/s1600/P1070872.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzBSm6VyB0CmtAnu0eQZBGJ2d1f0Lkf1CCmpN77EjXbSc4hF64gpD1AqOCOAs7Fx-hpwV-eXj1Y-dwI9yYGr534UGdwyHF8RAdd3uuAVUiHLwRmFDHLMLMWPwzF4PwEi9AktGjGjjGiu8d/s400/P1070872.JPG" width="400" /></a></div>
<i><a href="https://www.foodessa.com/2016/11/squash-goat-cheese-tarragon-biscotti.html"><b>SQUASH Goat CHEESE Tarragon BISCOTTI</b></a></i><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2010/10/clever-stuffed-cabbage-roll-cups.html"><b>clever Stuffed CABBAGE roll CUPS</b></a></span><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2017/10/squash-rustic-pull-apart-bread-buns.html"><b>SQUASH rustic pull apart BREAD buns</b></a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MhphBRykkTnyeoMyhbqbTScgr6UddO4fvtTgSM7QgwMwB5DCf87J2oYngP3xAy84PecDbEHLj9LyvzOZYhLU78ee4RGSehclvwxg9pohE3v_1jahbAWm8_viZon7C6pjIdV0F-rNyoTO/s1600/P1050235.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1MhphBRykkTnyeoMyhbqbTScgr6UddO4fvtTgSM7QgwMwB5DCf87J2oYngP3xAy84PecDbEHLj9LyvzOZYhLU78ee4RGSehclvwxg9pohE3v_1jahbAWm8_viZon7C6pjIdV0F-rNyoTO/s400/P1050235.JPG" width="400" /></a></div>
<i><a href="https://www.foodessa.com/2014/10/autumn-table-invite-and-laurentian.html"><b>Stuffed red Pumpkin Peppers</b></a></i> <br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2018/11/squash-cheese-gnudi-and-rockefeller.html"><b>Squash Cheese GNUDI</b></a></span><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2014/01/pink-no-knead-beet-bread-loaf.html"><b>pink No-Knead BEET bread loaf</b></a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjym0O3DudnS2I8AVxpnXAlFu9GWHf5_FCQMuxl2-GX8w7DiFkyscPOHRdMFM4Ym7cktKu2AvFaXctLnWnw4kfpjWlxxtQP94SPaO3YehyRCG5VJ9lF7GGUkunqQNPvyxm8xZ2sYb_yOlR5/s1600/S3010050.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjym0O3DudnS2I8AVxpnXAlFu9GWHf5_FCQMuxl2-GX8w7DiFkyscPOHRdMFM4Ym7cktKu2AvFaXctLnWnw4kfpjWlxxtQP94SPaO3YehyRCG5VJ9lF7GGUkunqQNPvyxm8xZ2sYb_yOlR5/s400/S3010050.JPG" width="400" /></a></div>
<i><a href="https://www.foodessa.com/2011/10/swanky-scallops-on-squash-web-for.html"><b>swanky SCALLOPS on SQUASH web for HALLOWEEN</b></a></i><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2012/03/onion-based-french-style-soup-gratin-4.html"><b>ONION based FRENCH style SOUP gratin</b></a></span><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2011/11/feta-fig-squash-stuffed-pork-roll.html"><b>Feta Fig Squash stuffed PORK roll</b></a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_yf0X5CBlP03SywaN1lDNNkf3VVAC8FTo022LWbBSruGt2x4CBy6by0FHXcgER5gTH-ZXN0juaUqV-TyHe73l6warEs2JoGMlyt8cahblayWgB9iaM_P6ESP3E8gawxbsQE3NsMweZoE/s1600/P1030139.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_yf0X5CBlP03SywaN1lDNNkf3VVAC8FTo022LWbBSruGt2x4CBy6by0FHXcgER5gTH-ZXN0juaUqV-TyHe73l6warEs2JoGMlyt8cahblayWgB9iaM_P6ESP3E8gawxbsQE3NsMweZoE/s400/P1030139.JPG" width="400" /></a></div>
<i><a href="https://www.foodessa.com/2013/09/no-knead-beet-sour-cream-bread-buns.html"><b>No-Knead - Beet Sour Cream Bread buns</b></a></i><br />
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<b><span style="font-size: large;"><span style="color: #990000;"><i>******** SWEETS *******</i></span></span></b><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2010/10/chocolate-ricotta-squash-muffins.html"><b>Chocolate Ricotta Squash muffins</b></a></span><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2018/10/fall-in-cookie-serenity.html"><b>Squash Snickerdoodle shell cookies</b></a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4FCycE1_f-bFEWetzhXn-XJbmGx91GsSOWuR6wJ9c4b5IpJf6UnlZptjYGZopb4H7mefwvTNS3AqiNQLNwvMPDBvOcCzB1LuisqaXWxIiObul6biP9tcc2b2hN0W6o-kZ5-mhXVxxLrZw/s1600/S3010018.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4FCycE1_f-bFEWetzhXn-XJbmGx91GsSOWuR6wJ9c4b5IpJf6UnlZptjYGZopb4H7mefwvTNS3AqiNQLNwvMPDBvOcCzB1LuisqaXWxIiObul6biP9tcc2b2hN0W6o-kZ5-mhXVxxLrZw/s400/S3010018.JPG" width="400" /></a></div>
<i><a href="https://www.foodessa.com/2010/11/apple-cranberry-sambuca-maple-cake.html"><b>APPLE cranberry SAMBUCA maple cake</b></a></i><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2013/10/almond-chocolate-fudge-and-prince.html"><b>CHOCOLATE Almond FUDGE</b></a></span><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2012/10/apple-almond-gf-cake-torte-plus-italian.html"><b>APPLE almond GF cake ... Italian APPLE butter cake</b></a></span><br />
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<i><a href="https://www.foodessa.com/2012/12/new-years-muffin-mania-celebration-4.html"><b>banana coffee DATE nut spice muffins</b></a></i><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2011/11/autumn-inspired-cookie-jar-3-recipes.html"><b>AUTUMN inspired COOKIE jar {3 recipes}</b></a></span><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2016/09/apple-spice-caramelized-goat-cheese-pie.html"><b>APPLE spice caramelized Goat CHEESE pie</b></a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHLqE0EyJSeiA59kh_056Lmw-pc8oPaF_rP_iOOJnZoOTHozGc6dnH23w4nXWLdC_8U9gZQPX5iC0enB_Y9ZqEymmlzt4fS9eLW-39mdV-Lk-k9vTe1RzXXEsVCEByf1kVnOi9bL_EDDP/s1600/S3010054.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHLqE0EyJSeiA59kh_056Lmw-pc8oPaF_rP_iOOJnZoOTHozGc6dnH23w4nXWLdC_8U9gZQPX5iC0enB_Y9ZqEymmlzt4fS9eLW-39mdV-Lk-k9vTe1RzXXEsVCEByf1kVnOi9bL_EDDP/s400/S3010054.JPG" width="400" /></a></div>
<i><a href="https://www.foodessa.com/2010/11/chocolate-cranberry-cointreau-cake.html"><b>Chocolate CRANBERRY Cointreau cake</b></a></i><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2013/11/squash-spice-nut-chocolate-cranberry.html"><b>Squash-Spice-Nut-Chocolate-Cranberry cookie</b></a></span><br />
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<span style="font-size: large;"><a href="https://www.foodessa.com/2014/09/chocolate-nut-beet-cookie-no-egg.html"><b>CHOCOLATE nut BEET cookie - No Egg</b></a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRUBE_eirsHL0hg0JzOKNKAMJQl1brgXzy2gxUOBnbdOdcGGK5QQNsswTynH0-jziu_Syae3gNuRMkC9IvrsZsWYVS75pk_jfhisC9lAMwGObY4B3geyr4_BdsG8692C-i2avm8lPOR1F/s1600/20171006_121039_HDR.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRUBE_eirsHL0hg0JzOKNKAMJQl1brgXzy2gxUOBnbdOdcGGK5QQNsswTynH0-jziu_Syae3gNuRMkC9IvrsZsWYVS75pk_jfhisC9lAMwGObY4B3geyr4_BdsG8692C-i2avm8lPOR1F/s640/20171006_121039_HDR.jpg" width="640" /></a></div>
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<span style="font-size: large;"><i><span style="color: #990000;">Flavourful wishes and all the very best to all my readers.</span></i></span></div>
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<b><span style="font-size: large;"><i><span style="color: #990000;">Foodessa</span></i></span></b></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #990000; font-size: x-small;"><i>Comments ... ??? ... or suggestions ... write me :o)</i></span></div>
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<span face=""trebuchet ms" , sans-serif" style="color: #990000; font-size: x-small;"><i>Claudia at: foodessa [at] gmail [dot] com</i></span></div>
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<i style="font-family: "Trebuchet MS", sans-serif;"><b><span style="color: #990000;">Go <u><a href="http://www.foodessa.com/p/recipes-savoury.html">HERE</a></u> for more SAVOURY creations.</span></b></i><br />
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<i style="font-family: "Trebuchet MS", sans-serif;"><b><span style="color: #990000;">Go <u><a href="http://www.foodessa.com/p/recipes-sweets_25.html">HERE</a></u> for more SWEET creations.</span></b></i></div>
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FOODESSAhttp://www.blogger.com/profile/03875552395027129685noreply@blogger.comtag:blogger.com,1999:blog-406887911642720035.post-15476474957384686652019-07-18T18:00:00.000-04:002019-09-24T19:21:06.391-04:00Rum CARAMEL mousse WALNUT frozen pie<br />
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<span style="color: #990000;"><i><b>Rum caramel </b>mousse filling is supported by a light, no-bake cereal crust.<br />Luscious <b>butter Rum caramel sauce</b> cascades while crowned by <b>roasted walnuts</b>.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGG36VW8nbu-hDN9F3XsYfOsoKe0FjxFPRy9514m2PHC4Fs9S8qSBWLkmusAf3hG12Ew0nHQx_l7YPW3otA33POqgO8NilAzHJumL4lz2RjplCzAZ59FTXmkisewuFSU6QuWSv8uflLDY/s1600/P1110613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxGG36VW8nbu-hDN9F3XsYfOsoKe0FjxFPRy9514m2PHC4Fs9S8qSBWLkmusAf3hG12Ew0nHQx_l7YPW3otA33POqgO8NilAzHJumL4lz2RjplCzAZ59FTXmkisewuFSU6QuWSv8uflLDY/s640/P1110613.jpg" width="640" /></a></div>
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Throughout my childhood, I so looked forward to Summer for the obvious reasons.<br />
<i>As an adult, not much has changed except for the appreciation that comes with...</i><br />
<i> </i><i><i>the feeling of </i>self-imposed and well deserved freedom to let go of the reins a little.</i><br />
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I've been aiming for somewhat lazy days going forward. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjvDXx28Nh3_G9hvvjmeptsqEZLrsdludHS98d5aUAF_wl5fCKChs9yqEltQSmEiZ8aQuPef-cvuUBAADqHEFHkBAq_gM1_j3ml0bsu7SMZVIGhX1rM0iCuEqxxcUE4ZlM5D7lidUYEvU/s1600/IMG_20190717_092958260_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1199" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjvDXx28Nh3_G9hvvjmeptsqEZLrsdludHS98d5aUAF_wl5fCKChs9yqEltQSmEiZ8aQuPef-cvuUBAADqHEFHkBAq_gM1_j3ml0bsu7SMZVIGhX1rM0iCuEqxxcUE4ZlM5D7lidUYEvU/s640/IMG_20190717_092958260_HDR.jpg" width="640" /></a></div>
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<i><span style="font-size: x-small;">During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.</span></i></div>
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Like the butterfly, I feel lighter and less stressed somehow.<br />
<i>The usual burdens of responsibility and self-imposed judgement…<br /> somewhat feel less important -- or at least, I've been convincing myself that it is so.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3AXpV4JzE8_wwOncoG8t7DLeYmqc97t2Og_dQd1y6sISgSbRBqMw2NGOmXVi9cXFx9wQmV9QQ6T0gqq7p_3HsehGfyM4CFPOHDXVOhbE8yrb_jDiMvj6LZArRxiwrhsFM6cedCvHGSDx/s1600/IMG_20190717_084943362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1198" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3AXpV4JzE8_wwOncoG8t7DLeYmqc97t2Og_dQd1y6sISgSbRBqMw2NGOmXVi9cXFx9wQmV9QQ6T0gqq7p_3HsehGfyM4CFPOHDXVOhbE8yrb_jDiMvj6LZArRxiwrhsFM6cedCvHGSDx/s640/IMG_20190717_084943362.jpg" width="640" /></a></div>
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<i><span style="font-size: x-small;">During Hubby's morning strolls, his mobile camera captured these dedications to me…thank you sweety.</span></i></div>
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What also lightens up are what I call decadent frozen delights without the heavier guilt.<br />
This pie is truly special in that it impresses beyond its flavour profile.<br />
It actually is so much less caloric than you would imagine.<br />
Evaporated milk was used to its fullest potential to deliver a foolproof, successful delight.</div>
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<i>I made the Rum caramel sauce ahead of time and therefore…<br />only needed to compose the rest of the pie much later. </i><br />
If you would like to speed up the process, use a quality, store-bought caramel sauce.<br />
A high end dark Rum added to it will go a long way to succeeding the finishing touch.<br />
I promise, no matter what, this will enter that frozen pie repertoire you keep aiming for ;o)</div>
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<span style="font-size: x-large;"><b><span style="color: #990000;">Rum Butter Caramel Mousse Walnut </span></b><span style="color: #990000;"><i> </i></span></span><br />
<span style="font-size: x-large;"><span style="color: #990000;"><i>frozen pie</i></span></span><br />
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serves 8<br />
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<a href="https://cookeatshare.com/recipes/rum-caramel-mousse-walnut-frozen-pie-856655/print"><i><b>PRINTER version</b></i></a></div>
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<span style="color: #990000;"><i><span style="font-size: large;">INGREDIENTS:</span></i></span></div>
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<i>(American measures)</i></div>
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<span style="color: #990000;">Rum Butter Caramel sauce:</span> <span style="font-size: x-small;"><i>(made ahead of time)</i></span><br />
. 1/4 cup unsalted butter<br />
. 1 cup dark Brown sugar, <span style="font-size: x-small;"><i>loose pack</i></span><br />
. 3/4 cup evaporated 2% milk, <span style="font-size: x-small;"><i>room temperature</i></span><br />
. 1/8 tsp. sea salt<br />
. 2 Tbsps. dark Rum<br />
<span style="color: #990000;"><i>PIE CRUST: </i></span><br />
. 1-1/4 cups Cornflake <span style="font-size: x-small;"><i>(or cookie) </i></span>crumbs<br />
. 2 Tbsps. unsalted butter, <span style="font-size: x-small;"><i>melted </i></span><br />
. 1 Tbsp. Caramel sauce <br />
<i><span style="color: #990000;">CARAMEL MOUSSE FILLING:</span></i><br />
. 1-1/4 cups evaporated 2% milk <br />
. 3 xLarge eggs, <span style="font-size: x-small;"><i>separated </i></span><br />
. 2 Tbsps. granulated sugar<br />
. 1/2 cup Caramel sauce <br />
. 1 Tbsp. dark Rum<br />
<span style="color: #990000;"><i>Garnish: </i></span><br />
. 1/2 cup lightly roasted Walnuts<br />
. the remaining caramel sauce</div>
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<span style="color: #990000;"><span style="font-size: large;"><i>PREPARATION:</i></span></span><br />
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<span style="color: #990000;"><i>Rum Butter Caramel Sauce:</i></span> <span style="font-size: x-small;"><i>(made ahead of time)</i></span><br />
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1. In a small-medium saucepan, melt the butter on MEDIUM heat. Add in the brown sugar. Then, with a small whisk, stir constantly for about 2 minutes until all is well dissolved. </div>
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2. Slowly add in and whisk the evaporated milk into the sugar mix. Raise the heat to MEDIUM-HIGH and bring to a boil for about 4 minutes, while whisking. </div>
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3. Remove the pot from the heat and add in the salt and Rum. Let it cool about 30 minutes while stirring once and a while. Pour into a medium glass jar and cool before adding it into the refrigerator. When needed, take out 15 minutes beforehand.<br />
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<span style="color: #cc0000;"><span style="font-size: small;"><i>. NOTE: ahead of time: partially freeze the evaporated milk into a stainless steel bowl and covered for about 2 hours.</i></span></span><br />
Prepare a lightly oiled 9 inch deep pie plate. Set aside.<span style="color: #cc0000;"><span style="font-size: small;"><i> </i></span></span></div>
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<span style="color: #990000;">. CRUST: </span></div>
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4. In a medium bowl, toss and mix together the cereal crumbs, melted butter as well as the caramel sauce. Transfer the mix onto the lightly oiled pie plate. With the aid of a spatula or spoon, spread and pat down the mix onto the plate’s bottom and slightly up the sides. Set aside.</div>
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<span style="color: #990000;"><i>. FILLING: </i></span></div>
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5. Remove the evaporated milk from the freezer and with an electric mixer, whip until it has doubled in volume. Set this whipped milk back into the freezer.</div>
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6. Clean the beaters and dry them carefully. Then, separate the eggs by placing the whites into a medium bowl and the yolks in a tiny bowl.</div>
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7. Beat the egg whites until soft peaks. Continue beating while adding in the sugar and stiffer peaks have been achieved. Afterwards, beat in the egg yolks on LOW speed. Then, beat in the caramel sauce and Rum. </div>
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8. Take out the whipped milk and with a spatula fold it into the egg mix until there are minimal streaks showing. </div>
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9. Pour the combined mix into the prepared crust. Then, place it into the freezer without covering for about 1 hour. Afterwards, once the pie has somewhat solidified, cover it with plastic wrap. The pie can be ready in as little as 3 hours time.<span style="font-size: x-small;"><i> Suggestion: transfer the pie to the refrigerator for about 20 minutes before cutting your serving pieces. </i></span></div>
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10. Garnish with walnuts coated in the remaining caramel sauce in addition to more caramel drizzled over the whole pie or each individual piece.</div>
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As so many of you, I can't believe how fast Summertime moments are fleeing. </div>
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I will practice what I preach and keep the appreciation momentum going.<br />
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<i>I will take in precious Summer breezes as well as the rain storms…</i><br />
<i>all great moments to contemplate life.</i><br />
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<span style="font-size: large;"><i><span style="color: #990000;">Flavourful wishes,</span></i></span></div>
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<b><span style="font-size: large;"><i><span style="color: #990000;">Foodessa</span></i></span></b></div>
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><i>Comments ... ??? ... or suggestions ... write me :o)</i></span></div>
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><i>Claudia at: foodessa [at] gmail [dot] com</i></span></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="color: #990000;">Go <u><a href="http://www.foodessa.com/p/recipes-sweets_25.html">HERE</a></u> for more SWEET creations.</span></b></i></div>
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<span class="Apple-style-span" style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><i><b>Please take note on how I bake and cook...</b></i></span><br />
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<span class="Apple-style-span" style="color: #990000; font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><i>Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations. </i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><span class="Apple-style-span" style="color: #990000;"><i>Also...just so you know...</i></span><i style="color: #990000;">feel free to increase the salt and sweet factor since I'm not high on either of them ;o)</i></span><br />
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<i><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;">. Use <u>DRY cup measurements for</u>...you guessed it...all DRY ingredients.</span></i></div>
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<span style="font-size: x-small;"><i style="font-family: 'trebuchet ms', sans-serif; text-align: center;">Anything
DRY gets measured by spooning the overfilled ingredient (never shake
the cup) and then level off with a flat edged tool. </i><i style="font-family: 'trebuchet ms', sans-serif; text-align: center;">Exception...Brown sugar should be packed in and leveled.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><i>. Use <u>LIQUID cup measurements for</u>...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. </i><i>Measure the liquids at eye level to avoid overdoing what the recipe truly needs.</i></span></div>
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<i style="text-align: justify;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;">. <u>OVENS</u> are
unfortunately not created equal. Mine is so old that it has reached
many degrees off it's<span style="font-family: "trebuchet ms" , sans-serif;"> </span>norm. It's really worth investing a few dollars
to test yours with an appropriate oven thermometer. You'd be surprised
how many ovens I've heard about not being where they should have been.
Before you lose any more ingredients and much time preparing a new
recipe...run to the store...you'll thank me later. </span></i></div>
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FOODESSAhttp://www.blogger.com/profile/03875552395027129685noreply@blogger.comtag:blogger.com,1999:blog-406887911642720035.post-43998253152722916592019-06-25T18:00:00.000-04:002020-04-14T18:27:31.723-04:00light PASTA dish pleasures<br />
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<span style="color: #990000;"><i>Transform caloric <b>Italian pasta</b> favourites with a flair for impressing.</i></span><br />
<span style="color: #990000;"><i>Dishes re-invented within the realm of healthier choices without sacrificing taste.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGpCEcQJMzaZfNZzeoHNtiVpsURer65SWX8kG4p0emrHagreZyyqF788NOcC0kiC7wsi_kt_9tbg4n60rnpiTYU0fY4A_DY8Rm2SkUgOgPsvYe9VWZkar-RDZBExNGBQXnkG28374rBd2/s1600/20170810_121803_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGpCEcQJMzaZfNZzeoHNtiVpsURer65SWX8kG4p0emrHagreZyyqF788NOcC0kiC7wsi_kt_9tbg4n60rnpiTYU0fY4A_DY8Rm2SkUgOgPsvYe9VWZkar-RDZBExNGBQXnkG28374rBd2/s640/20170810_121803_HDR.jpg" width="640" /></a></div>
<br />
<br />
<i>'Eating and Living Like the World's Healthiest People' is highlighted throughout…</i><br />
<i>the writings of Dan Buettner, author of <b>'The Blue Zones Solution</b>'.</i><br />
<br />
<i>I had the chance to read this book years ago and had felt an immediate connection to…</i><br />
<i>what the author experienced during his extensive travels and interviews.</i><br />
Of course, his adventure in Sardinia, Italy reached my heart as well as my tummy strings.<br />
<br />
Hubby and I were fortunate to have ventured in this part of the Europe.<br />
Along our culinary escapade, we devoured their succulent, unforgettable pasta dishes.<br />
So memorable...we still speak of them with watery eyes. </div>
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<span style="font-size: x-small;"><i>North-Western coast of Sardinia, Italy</i></span><br />
<br />
<br />
<br />
<i>Since then, although I've considered my pasta dishes having been given a healthy execution…</i><br />
<i>I have, since then made bigger efforts to improve on some of my favourites.</i><br />
<br />
<i>Without an inkling of regret and judging from every satisfied mouthful…</i><br />
<i>here are a few of my transformed healthier recipes. </i><br />
<br />
<br />
<br />
<b><span style="color: #990000;"><span style="font-size: x-large;">pasta <i>'alla GIGI'</i> style</span></span></b><br />
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<i>serves 4 main meals</i></div>
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<a href="https://cookeatshare.com/recipes/pasta-alla-gigi-style-855923/print"><b>Printer version</b></a></div>
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<span style="font-size: large;"><span style="color: #990000;"><i>INGREDIENTS:</i></span></span><br />
<i>(American measures)</i><br />
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. 1 Tbsp. unsalted butter<br />
. 1 Tbsp. e.v.Olive oil<br />
. 1<span style="font-size: x-small;"> thick</span> bacon slice, <span style="font-size: x-small;"><i>finely diced</i></span><br />
. 1 cup cooked ham, <span style="font-size: x-small;"><i>diced small</i></span><br />
. 2-1/2 cups cremini Mushrooms, <span style="font-size: x-small;"><i>finely sliced</i></span><br />
. 2 <span style="font-size: x-small;">small</span> garlic cloves, <span style="font-size: x-small;"><i>crushed</i></span><br />
. 2 Tbsps. tomato paste<br />
. 1/4 cup fortified Sherry wine<br />
. 1 <span style="font-size: x-small;">heaping</span> cup frozen peas <span style="font-size: x-small;"><i>(optional)</i></span><br />
. 1/4 cup beef broth <br />
. 1 cup evaporated 2% milk <br />
. sea salt <span style="font-size: x-small;"><i>(optional-to taste only)</i></span><br />
…<br />
. about 1 lb. <span style="font-size: x-small;">(450-500g)</span> dry 'Short' pasta <br />
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<i>garnish:</i><br />
<i>fresh, chopped parsley and freshly grated Parmesan cheese</i><br />
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<span style="color: #990000;"><span style="font-size: large;"><i>PREPARATION:</i></span></span><br />
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1. During the sauce making, prepare a salted pot of water to soon cook the pasta at the very <i>'al dente'</i> stage</div>
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<span style="color: #990000;"><i>Sauce:</i></span></div>
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2. In a very large saucepan, heat the oil and butter on MEDIUM-HIGH heat. Sauté the bacon and then followed by the ham. Cook for a few minutes until lightly browned. LOWER the heat and remove the bacon and ham with a slotted spoon into a small bowl. Set aside.</div>
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3. Increase the heat again to MEDIUM-HIGH heat and add the mushrooms. Cook them until the liquid has dried out and they have lightly browned. Again LOWER the heat and remove the mushrooms with a slotted spoon on top of the bacon. Set aside.</div>
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4. Increase the heat again to MEDIUM heat and add the garlic and toss a few times. Then, mash in the tomato paste. Cook for about 1 minute. </div>
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5. Add back in the bacon, ham and mushrooms. De-glaze with the Sherry wine.</div>
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6. Add the (optional) peas and toss. Add the beef broth, followed by the milk and cook a few minutes on LOW-MEDIUM heat. Last, add the salt (to taste only). </div>
<div style="text-align: justify;">
<span style="color: #990000;"><i>...Meanwhile,</i></span> the pasta should have been cooking to a very <i>'al dente'</i> stage.</div>
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7. Add the pasta to the sauce and coat throughout. Cook for about 2 minutes or until desired texture is achieved.</div>
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8. Garnish with <i>(optional)</i> parsley and a generous grating of Parmesan cheese.</div>
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<span style="font-size: large;">***</span></div>
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<a href="http://www.foodessa.com/2010/06/pasta-miss-alfredo-with-no-cream.html"><b>Pasta Miss ALFREDO with no cream</b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9kp1l2rUrMTXbpPVbWWFKsYCD8B8BSDa9KcrEJonX4fBOMSZwBourGLERSI1uCJGOQs5viKcjMZMy7NgnPdYuI-BcCjwseOwCR7Q7Ay1gdFHAU6bd-tBS_wJlzys-Y8T31w23nFhhmBb/s1600/PESTO-%257E1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9kp1l2rUrMTXbpPVbWWFKsYCD8B8BSDa9KcrEJonX4fBOMSZwBourGLERSI1uCJGOQs5viKcjMZMy7NgnPdYuI-BcCjwseOwCR7Q7Ay1gdFHAU6bd-tBS_wJlzys-Y8T31w23nFhhmBb/s400/PESTO-%257E1.JPG" width="400" /></a></div>
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<a href="http://www.foodessa.com/2010/03/recipe-parsley-sun-dried-tomato-pesto.html"><b>PARSLEY sun-dried TOMATO PESTO on PASTA</b></a></div>
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<span style="font-size: large;">***</span></div>
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<span style="font-size: x-small;"><i>North-Western coast of Sardinia, Italy</i></span><br />
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<span style="color: #990000;"><span style="font-size: x-large;"><b>Yogurt Herb sauce Pasta</b><br /><i>with Julienne Carrot and Zucchini</i></span></span><br />
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<i>serves 2 persons</i><br />
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<a href="https://cookeatshare.com/recipes/yogurt-herb-sauce-pasta-with-julienne-carrot-and-zucchini-855924/print"><b>Printer version</b></a></div>
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<span style="font-size: large;"><span style="color: #990000;"><i>INGREDIENTS:</i></span></span><b><span style="font-size: large;"><span style="color: #990000;"><i> </i></span></span></b><br />
<i>(American measures)</i><br />
<br />
<span style="color: #990000;"><i>Sauce base:</i></span><br />
. 1/2 cup <span style="font-size: x-small;">plain</span> <span style="font-size: x-small;">'Greek-style'</span> yogurt<br />
. 2 Tbsps. <span style="font-size: x-small;">'pesto style'</span> herb paste<br />
. 2 Tbsps. e.v. Olive oil<br />
. 1/2 tsp. sea salt <br />
. 1/2 tsp. <span style="font-size: x-small;">granulated</span> garlic powder<br />
. 1/4 tsp. <span style="font-size: x-small;">each dried herbs:</span> basil, marjoram<br />
. 20 black olives of choice, <span style="font-size: x-small;"><i>pitted, halved</i></span></div>
<div style="text-align: left;">
<span style="color: #cc0000;"><span style="font-size: x-small;"><i>Note: vegetables below are julienned or spiralized with appropriate peeler. Core was not used:</i></span></span></div>
<div style="text-align: left;">
. 2 <span style="font-size: x-small;">medium</span> zucchini </div>
<div style="text-align: left;">
. 1 <span style="font-size: x-small;">medium</span> carrot<br />
…<br />
<span style="color: #990000;"><i>Boiling water pot:</i></span><br />
. 1 tsp. sea salt <br />
. 4 <span style="font-size: x-small;">slices of</span> sun-dried tomato, <span style="font-size: x-small;"><i>thinly sliced</i></span><br />
. 1/2 lb. <span style="font-size: x-small;">(250g)</span> dry Linguini pasta<br />
<br />
<i>. garnish: fresh herbs and Parmesan cheese, grated</i><br />
<br />
<span style="font-size: large;"><span style="color: #990000;"><i>PREPARATION:</i></span></span><br />
<span style="color: #990000;"><i>Sauce base:</i></span><br />
<div style="text-align: justify;">
1. Place ALL ingredients (except vegetables) to combine in a large bowl. Set aside. </div>
<div style="text-align: justify;">
<span style="color: #990000;"><i>Boiling water pot:</i></span></div>
<div style="text-align: justify;">
2. Prepare a large pot of boiling water. Add the sun-dried tomato slices and sea salt.</div>
<div style="text-align: justify;">
3. Add the pasta and cook for about 5-7 minutes or up to the <i>'al dente'</i> stage. Close the heat and mix in the prepared vegetables for one minute. </div>
<div style="text-align: justify;">
4. RESERVE 1/4 cup of the pasta water. Strain the pasta and vegetables. Then, immediately add the hot pasta onto the sauce base. Pour the reserved water and cover. Wait 5 minutes before tossing the pasta to combine.</div>
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5. Make the plates by adding some fresh herbs and a generous amount of Parmesan cheese throughout.</div>
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<span style="font-size: large;">***</span><br />
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<b><a href="http://www.foodessa.com/2010/05/cauliflower-mushroom-farfalle-pasta.html">CAULIFLOWER mushroom Farfalle PASTA</a> </b></div>
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<a href="http://www.foodessa.com/2016/06/lemon-olive-parmesan-parsley-pasta.html"><b>LEMON black Olive Parmesan Parsley pasta</b></a><br />
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<span style="font-size: large;">***</span><br />
<br />
<br />
<span style="color: #990000;"><i>Just as this book has impacted the reflection of my culinary choices…</i></span><br />
<span style="color: #990000;"><i>I truly hope that I will have played a small part in impacting how to…</i></span><br />
<span style="color: #990000;"><i>enjoy a lighter version of more caloric pasta dishes.</i></span><br />
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Here's to being healthier and happier during the process of making better choices.</div>
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<b><i>Flavourful wishes,</i></b></div>
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<span style="font-size: large;"><i><b><span style="color: #990000;">Foodessa</span></b> </i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><i>Comments ... ??? ... or suggestions ... write me :o)</i></span></div>
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<span style="color: #990000; font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><i>Claudia at: foodessa [at] gmail [dot] com</i></span></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;"><b><span style="color: #990000;">Go <u><a href="http://www.foodessa.com/p/recipes-savoury.html">HERE</a></u> for more SAVOURY creations.</span></b></i></div>
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<span class="Apple-style-span" style="color: #990000; font-family: "trebuchet ms" , sans-serif;"><i><b>Please take note on how I bake and cook...</b></i></span></div>
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<span class="Apple-style-span" style="color: #990000; font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><i>Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations. </i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><span class="Apple-style-span" style="color: #990000;"><i>Also...just so you know...</i></span><i style="color: #990000;">feel free to increase the salt and sweet factor since I'm not high on either of them ;o)</i></span></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;">. Use <u>DRY cup measurements for</u>...you guessed it...all DRY ingredients.</span></i></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><i>Anything
DRY gets measured by spooning the overfilled ingredient (never shake
the cup) and then level off with a flat edged tool. </i><i>Exception...Brown sugar should be packed in and leveled.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;"><i>. Use <u>LIQUID cup measurements for</u>...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc. </i><i>Measure the liquids at eye level to avoid overdoing what the recipe truly needs.</i></span></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;">. <u>OVENS</u> are
unfortunately not created equal. Mine is so old that it has reached
many degrees off it's norm. It's really worth investing a few dollars
to test yours with an appropriate oven thermometer. You'd be surprised
how many ovens I've heard about not being where they should have been.
Before you lose any more ingredients and much time preparing a new
recipe...run to the store...you'll thank me later. </span></i></div>
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FOODESSAhttp://www.blogger.com/profile/03875552395027129685noreply@blogger.com