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Food for thought

recipes worth making again.

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Food for thought | katesckbk.blogspot.com Reviews
<META>
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recipes worth making again.
<META>
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1 food for thought
2 pan roasted salmon
3 ingredients
4 2 tsp ghee
5 instructions
6 posted by kathy
7 no comments
8 labels fish
9 meatless
10 seafood
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food for thought,pan roasted salmon,ingredients,2 tsp ghee,instructions,posted by kathy,no comments,labels fish,meatless,seafood,vegetarian,perogi dough,3/4 tsp salt,4 egg yolks,wine glass,makes 6 dozen,pierogi,mojito pitchers,1 cup vodka,sprigs of ming
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Food for thought | katesckbk.blogspot.com Reviews

https://katesckbk.blogspot.com

recipes worth making again.

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1

Food for thought: December 2012

http://katesckbk.blogspot.com/2012_12_01_archive.html

Recipes worth making again. Saturday, December 8, 2012. 2 large oranges, peeled and seeded. 1 lb bag of cranberries. 2 apples, cored, and diced with peel. 1 cup of sugar. Take the yellow peel from oranges; trim off and discard white part. Put orange pulp and yellow peel, cranberries, and apples through food chopper. Add sugar and mix well. Cover and refrigerate. Or pour into glass jars, leaving 1/2 inch head space. Seal and freeze. I put in canning jars and sealed. Made about 6 cups. 1/4 cup orange juice.

2

Food for thought: September 2013

http://katesckbk.blogspot.com/2013_09_01_archive.html

Recipes worth making again. Sunday, September 29, 2013. 1/2 cup quinoa, rinsed. 1 tsp grated ginger. 1 tbsp flax seed oil. 1/3 cup chopped prunes. 1/4 cup rice milk. In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water. Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes. Stir in the prunes and rice milk. Cover again and cook another 5 minutes. Before serving, stir in 1 tbsp of flaxseed oil. Subscribe to: Posts (Atom). Once Upon a Chef.

3

Food for thought: Roast Beef Canapes

http://katesckbk.blogspot.com/2015/03/roast-beef-canapes.html

Recipes worth making again. Saturday, March 21, 2015. From the Hartford Courant -. December 26, 2002. By BILL DALEY And CHRISTOPHER PROSPERI Christopher Prosperi is chef-owner of Metro Bis restaurant in Simsbury. Bill Daley is a food writer and restaurant reviewer with The Hartford Courant. We used a biscuit cutter to make bread rounds to serve as the canape base. If you don't have one, don't despair. Cut the bread into strips, triangles, rectangles or whatever shape catches your fancy. Melt 2 tablespoon...

4

Food for thought: Best Guacamole Recipe

http://katesckbk.blogspot.com/2015/05/best-guacamole-recipe.html

Recipes worth making again. Monday, May 4, 2015. Modification on SK post: Guac is one of my fave snacks! I usually mince a couple cloves of garlic and a shallot, and let them sit in a tiny bit of olive oil for a few.then mix in the avos, tomatoes, and a small diced jalapeno. Yum! Then I add the lime and salt. Better than a restaurant! Love your blog and your recipes! He has converted many non-avocado lovers with this recipe. Avocados may be high in fat, but they have the good essential healthy fats which...

5

Food for thought: January 2014

http://katesckbk.blogspot.com/2014_01_01_archive.html

Recipes worth making again. Sunday, January 19, 2014. Roasted Tomato and Cannellini Bean Pasta. For a plant based diet. January 9, 2014. This recipe is so easy to put together and can easily be doubled. I serve this with sautéed kale. I like this dish with a lot of garlic, but you can adjust this as you wish. Roasted Tomato and Cannellini Bean Pasta. Serves 4 to 6. 8226; ½ pound whole wheat or brown rice penne pasta. 8226; 2 tablespoons low-sodium vegetable stock or water. 8226; salt and pepper to taste.

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Food for thought

Recipes worth making again. Saturday, March 31, 2018. 2 (6-8oz) filets of center-cut salmon. Salt and pepper, to taste. 2 tbsp. olive or avocado oil. Preheat oven to 350. Heat a cast iron skillet (or oven safe skillet) over medium-high heat. Season the flesh side of the salmon with salt and pepper, to taste. Add olive oil to skillet. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 4 minutes. Flip and top each salmon with 1 tsp. of the ghee. If you wan...

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