tag:blogger.com,1999:blog-61445371727167218002024-03-19T05:22:41.966-05:00A SquaredLife, love, and the pursuit of great food in the Windy City.Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.comBlogger955125tag:blogger.com,1999:blog-6144537172716721800.post-6046476897840582562017-08-08T07:00:00.000-05:002017-08-08T07:00:29.883-05:00Almond Butter Banana Pancakes (Toddler Friendly)<i>These almond butter banana pancakes are a filling, healthy, and delicious way to start the day-- for the whole family!</i><br />
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Feeding a toddler has been a fun adventure full of surprises. I have loved trying new foods with her and seeing what her tastes are and how she reacts to different flavors and textures. And it's been a challenge for me trying to find ways to introduce her to new healthy foods with her limited number of teeth.<br />
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We were in a pretty good groove for a while when it came to breakfast: Every morning for the first few months that she was eating solid foods Hannah would have some diced fruit along with a bowl of oatmeal mixed with pureed fruit and a spoonful of nut butter. It was a great way to hit all the food groups and was easy for her to eat. Then one day a couple of weeks ago, she refused it. I thought she was being picky because she was teething but then she refused that same breakfast (or rather, just the oatmeal) all week long. So, I needed to come up with an alternative for whole grain and protein that wasn't just cheesy scrambled eggs and dry cereal-- which she does LOVE-- and these pancakes are just that!<br />
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These pancakes are a complete breakfast in themselves: whole grains from whole wheat flour, protein from almond butter, whole milk, and eggs, and the nutritional benefits of fresh bananas. They get some nice sweetness from the bananas and also from the addition of real maple syrup. These pancakes are hearty, but they have a nice fluffy texture and great flavor on their own-- which is how I feed them to Hannah-- slightly warmed with fresh fruit on the side. They're also great with a drizzle of maple syrup or melted almond butter too.<br />
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This recipe makes a huge batch of small pancakes, so it is perfect for making ahead and freezing. I have a huge bag of these stored in my freezer and will just take two out the night before and thaw them for Hannah to have for breakfast the next day. It's so nice to have an easy already prepared breakfast on hand for her-- and she loves them, which is the most important thing!<br />
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<b>Ingredients:</b><br />
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<ul>
<li>2 cups whole wheat flour</li>
<li>4 tsp. baking powder</li>
<li>1/2 tsp. salt</li>
<li>1 tsp. ground cinnamon </li>
<li>2 cups whole milk</li>
<li>2 large eggs, beaten</li>
<li>1/4 cup pure maple syrup</li>
<li>2 tsp. vanilla extract</li>
<li>2 Tbs. canola oil</li>
<li>4 ripe bananas, mashed</li>
<li>1/2 cup almond butter</li>
</ul>
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In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.<br />
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In a separate large mixing bowl, whisk together milk, eggs, maple syrup, vanilla and oil. Fold in the mashed bananas. </div>
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In a small microwave safe bowl, melt the almond butter in the microwave until it becomes runny and smooth, about 20 to 30 seconds. Stir into the wet ingredient mixture and whisk until fully combined.</div>
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Add the wet ingredients to the dry ingredient mixture and stir just until combined, without over-mixing.<br />
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Lightly grease a large nonstick pan and heat over medium heat. Drop a little less than 1/4 cup pancake batter and cook for 2-3 minutes, until the batter begins to bubble and the bottom is golden brown. Flip the pancakes and continue to cook until the edges are dry and the second side is golden brown as well.<br />
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Serve warm with maple syrup, almond butter, and/or sliced fruit. If preparing pancakes for freezing, transfer to a cooling rack until completely cooled. Store in an airtight large zip locking freezer bag and thaw as needed.<br />
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<i><span style="font-size: x-small;">*Editor's Note: Recipe adapted from <a href="https://www.twopeasandtheirpod.com/almond-butter-pancakes/" target="_blank">original recipe by Two Peas & Their Pod</a>.</span></i><br />
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Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com77tag:blogger.com,1999:blog-6144537172716721800.post-40790169292847460452017-08-01T07:00:00.000-05:002017-08-01T08:23:06.696-05:00Summer Wine & Food PairingsI haven't shared my favorite wines in quite some time, so I figured that summer is the perfect time to do so! I'm a big fan of a cold glass of rose on the deck in the summertime, but my love for wine does not end there. A crisp white or even a bold red are also more than acceptable wines at this time of year-- as long as they're paired with the right food, of course!<br />
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Here's a roundup of a few of the wines I have been enjoying this summer-- and the recipes that you should enjoy with them too.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvZ1DnAs5JOGZZbMUsPPgppbf7WFmzAahnFQJI_u04c6CA_qbK6fLKehTYsScSpUD49lDNT7Y0T6EHweILduv1rcHwK8xbQWxY3eGqMQWBNAR9upzzt0vpRmIBUCIo_irINupSEYvqf4/s1600/hogwash-rose.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="159" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvZ1DnAs5JOGZZbMUsPPgppbf7WFmzAahnFQJI_u04c6CA_qbK6fLKehTYsScSpUD49lDNT7Y0T6EHweILduv1rcHwK8xbQWxY3eGqMQWBNAR9upzzt0vpRmIBUCIo_irINupSEYvqf4/s200/hogwash-rose.jpg" width="52" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://hogwashwines.com/wines/current-releases/2015-rose.html" target="_blank">via</a></td></tr>
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<b><a href="http://hogwashwines.com/wines/current-releases/2015-rose.html" target="_blank"><br /></a></b>
<b><a href="http://hogwashwines.com/wines/current-releases/2015-rose.html" target="_blank">Hogwash Rose</a></b> - This is officially my favorite rose. That's sort of like picking a favorite child (in a kind of alcoholic way), but after sampling many this is the one that I love best. I discovered it a few years ago at a tiny (now closed) beer & wine shop in my neighborhood. The guys there recommended that I bring it along to a summer party I was headed to and they were right-- it was a hit! Fast forward to this spring when my picked up a bottle that we enjoyed by the beach in St. Simons Island, GA and I was reminded of how much I loved it so I found it at my local Whole Foods and have been enjoying it all summer long. It's a medium-bodied rose with fruity aromas and the perfect companion for barbecued food!<br />
<b>Pair it with:</b> <a href="http://www.aasquaredblog.com/2015/04/whats-for-dinner-wednesday-balsamic-fig.html" target="_blank">Balsamic Fig Grilled Lamb Chops</a><br />
<a href="http://www.aasquaredblog.com/2015/06/whats-for-dinner-wednesday-lemon_17.html" target="_blank">Lemon Marinated Grilled Chicken & Vegetables</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ln0QIWKLKsCnSfhA_YmX1kufiP3h_BzZwX9bepcLy5YkvhCsGW7YpLzujhl3nWtDvNXgWZY3Tz4RodaEGUcGaTpb8Tns-selAq55fGQP5VncHfU6mL6acMdD9-moj0Kjfrl3MOhKfz8/s1600/POMINO-BIANCO-2016.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1000" data-original-width="300" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ln0QIWKLKsCnSfhA_YmX1kufiP3h_BzZwX9bepcLy5YkvhCsGW7YpLzujhl3nWtDvNXgWZY3Tz4RodaEGUcGaTpb8Tns-selAq55fGQP5VncHfU6mL6acMdD9-moj0Kjfrl3MOhKfz8/s200/POMINO-BIANCO-2016.png" width="60" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://en.frescobaldi.com/wines/pomino/" target="_blank">via</a></td></tr>
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<b><a href="https://en.frescobaldi.com/wines/pomino/" rel="nofollow" target="_blank">Frescobaldi Pomino Bianco DOC</a></b> - The first thing that I noticed about this wine was how gorgeous the bottle and label were... I'm a sucker for good packaging and would say that if you believe that you "eat with your eyes first," then the same might be true for drinking as well. Beyond that though, this is a great summer white wine. Grown in Tuscany, it's a blend of Chardonnay and Pinot Bianco so it's dry, but not as harsh as some Chardonnays can be with some great fruity notes.<br />
<b>Pair it with: </b><a href="http://www.aasquaredblog.com/2015/06/bbq-small-plates-party-menu-watermelon.html" target="_blank">Watermelon Feta Bites</a><br />
<a href="http://www.aasquaredblog.com/2014/02/whats-for-dinner-wednesday-kalamata.html" target="_blank">Kalamata & Lemon Roasted Salmon</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JB7SK5XM5jtSdT0zJul5T-0U5SNohscE3qBEJzwnAMJ3J7DLqaWapdGzfd7vpS2bDcmUq7gxOCI0sTV8ozS0pma4a5ZevQ_Autbo7-1JHTYHHvc7jvXOLchkAOyIYySAhZD4TJr54fY/s1600/vin_rouge01.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="180" data-original-width="251" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JB7SK5XM5jtSdT0zJul5T-0U5SNohscE3qBEJzwnAMJ3J7DLqaWapdGzfd7vpS2bDcmUq7gxOCI0sTV8ozS0pma4a5ZevQ_Autbo7-1JHTYHHvc7jvXOLchkAOyIYySAhZD4TJr54fY/s200/vin_rouge01.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.saransot-dupre.com/index.php?content=03" target="_blank">via</a></td></tr>
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<b><a href="http://www.saransot-dupre.com/index.php?content=03" target="_blank">Château Saransot-Dupré Cru Bourgeois </a></b>- I know embarrassingly little about French wine. I'm a big fan of Italian wines, love a good wine or sparkler from the Pacific Northwest... but French, I'm clueless! I may not know much about it, but what I can tell you about this Cru Bourgeois is that I like it... a lot! It's a gorgeous deep dark red blend including Merlot, Cabernet Franc, Petit Verdot, and Cabernet Sauvignon. It's a full-bodied wine with notes of balsamic and espresso that feels decadent to drink in the summertime, but because of that it is a great one to sip and savor on a summer night.<br />
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<b>Pair it with: </b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFe8DUxJL6VWP0goaebFJWdAmCjkrZkC9psWbrtgoxK_1rdCDEvdvx4Q0_SfkkabicWo_qpESDnFkj-ehk0vYeDwzhQo9ttGWBz0d80l86CpyFzDQxQW-nUfi4C9QcBsOo0w6a7I8bB4E/s1600/NI-RISERVA-2014.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1000" data-original-width="300" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFe8DUxJL6VWP0goaebFJWdAmCjkrZkC9psWbrtgoxK_1rdCDEvdvx4Q0_SfkkabicWo_qpESDnFkj-ehk0vYeDwzhQo9ttGWBz0d80l86CpyFzDQxQW-nUfi4C9QcBsOo0w6a7I8bB4E/s200/NI-RISERVA-2014.png" width="60" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://en.frescobaldi.com/wines/nipozzano-riserva/" target="_blank">via</a></td></tr>
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<a href="http://www.aasquaredblog.com/2016/11/grilled-steak-with-balsamic-tomatoes.html" target="_blank">Grilled Steak with Balsamic Tomatoes</a></div>
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<a href="http://www.aasquaredblog.com/2015/03/easy-croque-madame-sandwiches-with.html" target="_blank">Easy Croque Madame Sandwiches</a></div>
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<b><a href="https://en.frescobaldi.com/wines/nipozzano-riserva/" target="_blank">Frescobaldi Nipozzano Riserva </a></b>- This Chianti Rufina Riserva is a good one! After spending several months living in the Tuscany region and being a lifelong lover of Italian food, Chianti is definitely one of my standby reds. That said, sometimes the same old ones can get boring. This Tuscan Nipozzano Riserva is a little different: A nicely balanced red with big fruity notes (they cite cherry, plum, raspberry) with hints of spice like nutmeg and pepper.</div>
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<b>Pair it with: </b><a href="http://www.aasquaredblog.com/2014/07/whats-for-dinner-wednesday-bbq-grilled.html" target="_blank">BBQ Grilled Chicken Salad</a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjl5xY63xzvdLSFRIRU-EnwbtwqzAah1XNK0ZjXAwnmSmyK3oxNwmjH1Ni4EpWMeixaVU3bYqSaLYoubRYLM6Qgu-Ce3GYct9w0VC47vIkbOWY76-MbIOdpTXRBGw-a0n33YYjKH4154/s1600/cuvee_midnight_saignee.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1023" data-original-width="324" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJjl5xY63xzvdLSFRIRU-EnwbtwqzAah1XNK0ZjXAwnmSmyK3oxNwmjH1Ni4EpWMeixaVU3bYqSaLYoubRYLM6Qgu-Ce3GYct9w0VC47vIkbOWY76-MbIOdpTXRBGw-a0n33YYjKH4154/s200/cuvee_midnight_saignee.jpg" width="63" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://shop.anneamie.com/xe/xe.asp?page=viewitem&p=373&cat=cuvee-a-wines" target="_blank">via</a></td></tr>
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<a href="http://www.aasquaredblog.com/2014/03/whats-for-dinner-wednesday-chianti.html" target="_blank">Chianti-Braised Slow Cooker Pot Roast</a></div>
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<b><a href="https://shop.anneamie.com/xe/xe.asp?page=viewitem&p=373&cat=cuvee-a-wines" target="_blank"></a></b><br />
<b><a href="https://shop.anneamie.com/xe/xe.asp?page=viewitem&p=373&cat=cuvee-a-wines" target="_blank"></a></b>
<b><a href="https://shop.anneamie.com/xe/xe.asp?page=viewitem&p=373&cat=cuvee-a-wines" target="_blank"></a></b>
<b><a href="https://shop.anneamie.com/xe/xe.asp?page=viewitem&p=373&cat=cuvee-a-wines" target="_blank"></a></b>
<b><a href="https://shop.anneamie.com/xe/xe.asp?page=viewitem&p=373&cat=cuvee-a-wines" target="_blank">Anne Aimee Cuvee A Midnight Saignee Rose Pinot Noir</a></b> - You have my mom to thank for this rose too! After sampling it at a favorite wine shop she gifted me a bottle as an early birthday gift knowing how much I love rose-- and because I share a name with the vineyard! This rose is nice and dry with fruity notes like strawberry and cherry and spicy ones like chai spice and white pepper. If you like a dry rose, this is a great find!<br />
<b>Pair it with:</b> <a href="http://www.aasquaredblog.com/2015/09/whats-for-dinner-wednesday-grilled.html" target="_blank">Grilled Shrimp & Spaghetti with Spicy Breadcrumbs</a><br />
<a href="http://www.aasquaredblog.com/2014/08/in-my-lunchbox-this-week-chicken-peach.html" target="_blank">Chicken, Peach & Goat Cheese Salad with Chive Vinaigrette</a><br />
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<i><span style="font-size: x-small;">Editor's Note: Complimentary samples of Frescobaldi and Château Saransot-Dupré were provided in order to facilitate this post. As always, all opinions are my own.</span></i></div>
Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com125tag:blogger.com,1999:blog-6144537172716721800.post-47102537077179401192017-07-26T07:00:00.000-05:002017-07-26T07:00:09.724-05:00Weeknight Chicken Pasta Salad with Lemon Tea Vinaigrette<i>This shop has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone. #ServeWithACoke #Jewel #CollectiveBias</i><br />
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A lot has changed in my household since becoming a mom a little over a year ago. There is one thing that hasn't though: Putting delicious and healthy dinners on the table for my family every night is still one of my top priorities. What<i> has </i>changed is that after a long day at the office and an evening of tending to family matters, spending a ton of time making dinner in a hot kitchen on a steamy July night is about the last thing I feel like doing. And that's where my friends at <a href="http://cbi.as/8rg02" rel="nofollow" target="_blank">Jewel-Osco</a> and Gold Peak® have come to my rescue this summer!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlac_Hr0A83lgYCVJcwjPasfYw0IKe68L9Epg9K6VxIsSncY_37u91JeWZ9Hn8bLoPG1m_G7FmNEaykF3dkN7V1hHZspxf6dImLdeC4lE1_CuHUDwe6IKfQTD8R7F90YwwhsdPZWz3YPk/s1600/GoldPeak2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="1600" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlac_Hr0A83lgYCVJcwjPasfYw0IKe68L9Epg9K6VxIsSncY_37u91JeWZ9Hn8bLoPG1m_G7FmNEaykF3dkN7V1hHZspxf6dImLdeC4lE1_CuHUDwe6IKfQTD8R7F90YwwhsdPZWz3YPk/s640/GoldPeak2.jpg" width="640" /></a></div>
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I live just a few blocks away from a Jewel-Osco grocery store, so I find myself there often: Doing a big weekly shopping trip and then stopping in between for last minute items -- like dinner essentials, when I don't feel like cooking! And with that in mind, Jewel's Signature Meal Deals are a weeknight go to. I love the versatility of rotisserie chicken-- this chicken has the best flavor, it's super moist, and you can turn it into a sandwich, tacos, chicken salad, add it to pasta salad (scroll on down for my recipe!), or serve it as is, of course!<br />
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Rotisserie chicken is also part of the Jewel-Osco signature meal deal, so you can pick up a whole roasted chicken, 2 side dishes (like classic cole slaw!), and Hawaiian rolls and dinner is ready! It's a great value, but even better when you add a refreshing beverage to the mix. I'm partial to an iced Gold Peak tea in the summertime, while my husband is a Coca-Cola™ man all the way. The great news is that you can add a Gold Peak tea or a Coca-Cola to your signature meal for just $0.99. It's an easy way for us to get dinner on the table and have some time together without cooking or cleaning the kitchen. It's nice to have a few extra minutes to linger over a cool beverage together during a summer night!<br />
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And speaking of summer nights, one of my favorite dishes to make for dinner at this time of year is a pasta salad. It's a one-dish dinner that is totally customizable, can feed a crowd (or yield leftovers for lunch later in the week), and because I use a fully cooked rotisserie chicken, it requires very minimal cooking! This recipe starts with whole grain pasta and then I add season vegetables (in this case, green beans, carrots, and green onions), and cubed rosemary garlic rotisserie chicken. It's all tossed in a delicious homemade lemon tea vinaigrette made with fresh lemon juice and Gold Peak tea. The Gold Peak tea adds a little unexpected earthy flavor to the tangy lemony vinaigrette. And everyone knows that Gold Peak iced tea pairs perfectly with chicken, so the idea of a cold glass of iced tea plus bowl of roasted chicken pasta salad just tastes like summertime to me.<br />
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Gold Peak tea and this chicken pasta salad definitely make for a perfect dinner match... but let's be real, Gold Peak tea and Coca-Cola products go well with just about any meal! In case you're looking for more summer mealtime pairings though, Coca-Cola has shared <a href="http://cbi.as/8rfzt" rel="nofollow" target="_blank">some other great ideas</a> for dishes to pair with your favorite Coca-Cola brand beverages.<br />
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Get a delicious and refreshing dinner on the table fast this summer with Gold Peak tea and <a href="http://cbi.as/8rg02" rel="nofollow" target="_blank">Jewel-Osco</a> signature meals. Summer is too short to spend standing over a stove when you should be enjoying it with friends, family, and a great meal instead!<br />
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<b>Recipe:</b><br />
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<li>8 oz. dry short cut whole grain pasta *<i>I used farfalle (bow ties)</i></li>
<li>1 cup green beans, trimmed and cut into 1-inch pieces</li>
<li>1 cup Jewel-Osco Rosemary Garlic rotisserie chicken, shredded</li>
<li>1/3 cup carrots, peeled and cut into matchsticks</li>
<li>1/4 cup green onions, diced</li>
<li>1/4 cup Gold Peak unsweetened tea</li>
<li>1 tsp. honey</li>
<li>1 tsp. Dijon mustard</li>
<li>Juice of 1 lemon</li>
<li>1 Tbs. white wine vinegar</li>
<li>1 tsp. dry chives</li>
<li>1/3 cup olive oil</li>
<li>Salt and pepper, to taste</li>
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Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. </div>
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With 3 minutes left of pasta cook time, add the cut green beans to the boiling pasta pot. Cook and drain well, rinsing well with cold water to prevent further cooking.</div>
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Add the pasta, green beans, chicken, carrots, and green onion to a large bowl. Set aside.</div>
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In a small bowl or cruet, whisk tea, honey, mustard, lemon juice, vinegar, chives, salt and pepper together until fully combined. Slowly stream in the oil, whisking constantly to incorporate.</div>
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Pour 1/2 cup of dressing over the pasta mixture and toss to combine. Serve or cover and refrigerate until ready to serve. Taste the pasta before serving and dress with reserved vinaigrette, if needed.<br />
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Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com49tag:blogger.com,1999:blog-6144537172716721800.post-32146946867401115682017-07-17T07:00:00.000-05:002017-07-17T07:00:34.842-05:00Homemade Veggie Tots [Toddler Friendly!]On balance, my 14-month old is a really good eater. Oranges, peas, salmon, meatballs, yogurt, and anything covered in marinara sauce are among her favorite foods. It's been really fun watching her try new foods and decide what she likes and what she doesn't. And as a mom that loves food, this can be both rewarding and frustrating at the same time.<br />
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I have found that vegetables are some of the most challenging new foods to introduce to Hannah-- especially now that we are moving beyond purees and into finger foods. She's still not an adept enough eater for raw vegetables, but she also is a bit selective about the cooked ones she'll eat. Hannah loves peas and she'll also eat cooked carrots, corn, green beans, and asparagus. She only enjoys sweet potatoes or avocado when mashed and under no circumstances does she enjoy broccoli, cauliflower, or spinach... until recently.<br />
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On a whim at Whole Foods, I picked up a box of <a href="http://drpraegers.com/our-food/spinach-littles/" target="_blank">Dr. Praeger's Spinach Littles</a> just to see if Hannah would eat them. And not only did she eat them, she LOVED them. I took a quick bite and quickly understood why: These little tots were super flavorful and you could really taste the onion and garlic in them, which was a nice surprise from a food made for kids because they're normally so bland. I loved that this was a different way to for Hannah to get some more vegetables in her diet and since she liked them, I decided to take a stab at making my own at home.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPG9F7VH-KeyKntY0CH-ZpgZgPA14nkg7YJH6h7lv7SBBPyDwaaKqrKWzsv7PbXU6sg68P1r-BpUhyphenhyphenR5FhTPTT0_9kf-OGfqgRhZo8M-xCMn_5PqbFgKfrrF-N7O2DAgjYOQGZRTPgSg/s1600/IMG_3863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPG9F7VH-KeyKntY0CH-ZpgZgPA14nkg7YJH6h7lv7SBBPyDwaaKqrKWzsv7PbXU6sg68P1r-BpUhyphenhyphenR5FhTPTT0_9kf-OGfqgRhZo8M-xCMn_5PqbFgKfrrF-N7O2DAgjYOQGZRTPgSg/s320/IMG_3863.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpakaN14LR8IjnZTc6QtD6khFRa6ZZ9i69KwvqehFg_IdpAez-xmYEb0gtQj2i5eRFN-j3pjVDdc8O2bUtlt5kJEwgkmJvijmHPzan7oA_WPGEtuX-ikiIzPTiCaKt37JDYvXntKZJGI/s1600/IMG_3866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpakaN14LR8IjnZTc6QtD6khFRa6ZZ9i69KwvqehFg_IdpAez-xmYEb0gtQj2i5eRFN-j3pjVDdc8O2bUtlt5kJEwgkmJvijmHPzan7oA_WPGEtuX-ikiIzPTiCaKt37JDYvXntKZJGI/s320/IMG_3866.JPG" width="240" /></a></div>
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These homemade veggie tots are super easy. The active prep time is pretty minimal and this makes a big batch of 24 mini muffin-sized tots. The recipe begins with the leafy greens of your choice: I have used spinach and Swiss chard and both worked nicely. Fresh carrots, onions, and garlic (sautéed to mellow the flavor a bit), are added to the greens and pulsed together until the form a crumbly mixture. It all comes together with the addition of eggs, whole wheat flour, and a bit of shredded cheese. In addition to the flavor from the vegetables, I like to add a few dry seasonings to pump up the flavor in these tots. Hannah enjoys foods that are more seasoned and the combination of garlic powder, onion powder, and dry thyme is a nice way to incorporate a little flavor into your little one's meals.<br />
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These tots are perfectly portioned. Just add one or two to your toddler's meal for a big boost of vegetables (along with a little whole grain, dairy, and protein too!). They are also very freezer friendly. Once they're fully cooled, just store them in a freezer safe container and thaw as needed.<br />
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<b>Ingredients:</b><br />
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<ul>
<li>3 cups packed fresh greens *I have used Swiss chard and spinach</li>
<li>1/2 Tbs. olive oil</li>
<li>1/2 cup onion, diced</li>
<li>2 cloves of garlic, minced</li>
<li>1/2 cup carrot, peeled and diced</li>
<li>1/2 cup whole wheat flour</li>
<li>2 eggs</li>
<li>3/4 cup mild shredded cheese</li>
<li>1/2 tsp. dry ground thyme</li>
<li>1/4 tsp. garlic powder</li>
<li>1/4 tsp. onion powder</li>
<li>Salt and pepper, to taste</li>
</ul>
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Preheat the oven to 400 F. Coat a mini muffin tin with cooking spray or olive oil.<br />
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Put the greens in a medium microwave-safe mixing bowl, cover, and microwave for 1-3 minutes or until wilted. If you're using spinach, you'll need to use a clean towel to squeeze out the excess moisture once it has cooled.<br />
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Heat olive oil in a skillet over medium heat. Add onions and saute for 5 minutes, stirring often. Add garlic to the pan and saute for another 2 minutes, continuing to stir often.<br />
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Combine the cooked greens, onions, garlic, and carrots in a food processor, cover, and pulse until finely minced.Transfer the mixture back into the bowl and add the remaining ingredients. Stir until fully combined.<br />
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Scoop this mixture evenly into the mini muffin tins.<br />
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Bake at 400 for 20-25 minutes or until golden brown on top. Allow to cool for about 10 minutes before attempting to remove them. You may use a knife around the edges and to gently lift them from the muffin tin. Refrigerate or freeze until you're ready to serve.<br />
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<i><span style="font-size: x-small;">Editor's Note: Inspired by <a href="http://www.sumptuousspoonfuls.com/cheesy-spinach-tots/" target="_blank">recipe by Sumptuous Spoonfuls.</a></span></i><br />
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Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com53tag:blogger.com,1999:blog-6144537172716721800.post-45280438275306500802017-07-11T07:00:00.000-05:002017-07-11T07:00:15.965-05:00Dining on St. Simons Island: Georgia Sea Grill<div style="text-align: center;">
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I'm back with a follow up post about dining on St. Simons Island-- and I saved the best for last! </div>
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One of the highlights of vacationing with your parents is that you have built-in free (and more than willing) babysitters. So when mom and dad suggested that Alex and I get out for a date night, we jumped at the chance-- and I knew exactly where I wanted to go! A few months before our trip I had watched an episode of <i><a href="http://www.cookingchanneltv.com/shows/beach-bites-with-katie-lee" rel="nofollow" target="_blank">Beach Bites with Katie Lee</a> </i>where she visited the <a href="http://georgiaseagrill.com/" rel="nofollow" target="_blank">Georgia Sea Grill</a> on our little St. Simons Island. We had passed the restaurant several times on prior trips, but had never gone so this was our opportunity. The restaurant is a little higher end than the standard beach cafes you'll see on the island, but still had a great laidback and comfortable vibe. And the food was a wonderful combination of southern coastal classics with upscale flair.</div>
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After a glass of rose (a vacation necessity), Alex and I began our meal with the appetizer that Katie Lee highlighted on her show: Crab stuffed hushpuppies. Hushpuppies can be really bland if they're just balls of fried cornmeal, but these were pretty special. They were moist and had great texture, with chunks of corn, jalapeno pepper, and crab throughout. The outsides were fried crispy and they were served with a pickle spear and a creamy chive aioli for dipping.</div>
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We also split a baby iceberg wedge salad before our entrees arrived. It's a small thing, but I love when a restaurant splits and separately plates a dish that you have said you'll share. Our wedge salad arrived as two lovely and separately plated salads of crisp iceberg lettuce, grape tomatoes, and crispy bacon topped with crunchy fried onions, smoked gouda cheese and a pink-peppercorn vinaigrette. I loved the smokiness of the bacon and the cheese along with that creamy pepper dressing, which was a fun way to dress up a classic salad.</div>
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As the name might suggest, Georgia Sea Grill's menu offers a wonderful selection of seafood dishes. I had a hard time deciding what to order, but finally settled on ordering from the Fresh Catch section of the menu. Georgia Sea Grill features a handful of 'catch of the day' fish specials every day, which can each be prepared in one of three ways. I decided on the tripletail, which is a mild white fish local to coastal Georgia. And I ordered in pan roasted, which left the inside moist and the outside of the fish nice a crispy. It was served alongside the most delicious gnocchi, sauteed leeks, fresh baby arugula, drizzled with a sweet and tangy citrus sauce. I absolutely loved this dish-- it was just the right combination of comfort food and light seafood fare.</div>
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<img height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyYWESmY1CS-VdvR1UCC7vlyaxfp3mrmflYn_KS7wKxfQUeZMVMruE18VhqI2W7jQCYOh1TPPkk1-qrfaWQtECum0nH35KAGKgyEA87iOVn9g3C4MYBYxwbHD2E3XqCzYqVGuZRvGIns/s640/IMG_3802.JPG" width="640" /></div>
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Alex got a little adventurous with his order and went with one of that evening's specials: A mahi mahi filet glazed with a Coca-Cola barbecue sauce. It was served over southern-style local collard greens and one of the most interesting side dishes I have ever tried: bourbon baked peanuts. YES, they prepared peanuts like baked beans... and they were really tasty! They tasted very much liked traditional baked beans, but with a bit more chew. The dish was topped off with a corn relish and a little bit of the citrus vinaigrette that I enjoyed on my fish. This was such a fun dish and a great way to give local seafood a little southern barbecue treatment. Alex would have preferred to have a little more heat in the dish (he always wants more heat), but I thought the balance of flavors was really nice here and actually enjoyed the sweetness of the barbecue sauce.</div>
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The "local vegetable" of the day was roasted rainbow carrots, which our server mentioned were sourced from a local farmstand. The rotating specials and vegetables of the day at Georgia Sea Grill are typically dictated by what's in season in the area, so I was excited to try these carrots. They were buttery and very simply roasted, which brought out their naturally sweet flavor.</div>
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<img height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vr1zJ-fbKvaDttpOztkdxBQBXqjWlVqnE1fpc-7I61a6VVerny1AcMQyD-qEfS6lPwe5FCOXEf-zhAwXAfQPHr_valErefJWB48t1-XAVpDsJZKSVpuKyzwdxuFbi8an4tu5FlFWi_o/s640/IMG_3803.JPG" width="640" /></div>
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And for a little something sweet, we shared a key lime pie for dessert. Key lime pie is one of Alex's alltime favorites (and I can't disagree), so we order it almost anytime we see it on a menu-- but especially when we're visiting the southeastern US. This one didn't disappoint. It was tangy and creamy and got a great touch of sweetness from a drizzle of raspberry coulis.</div>
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As a thank you to my parents for babysitting, we also brought a slice of pecan pie back to the house for them. It's a Georgia staple and this one was housemade with local honey and of course, delicious.</div>
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Georgia Sea Grill is located at 407 Mallery St., St. Simons Island, GA 31522. (912) 638-1197. They also accept reservations via <a href="https://www.opentable.com/" target="_blank">OpenTable</a>!</div>
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Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com21tag:blogger.com,1999:blog-6144537172716721800.post-81600989036438125982017-06-20T07:00:00.000-05:002017-06-20T07:00:41.160-05:00Buffalo Chicken Burgers with Ranch Slaw<i>Looking for an alternative to your standard cheeseburger this summer? Try these flavorful Buffalo chicken burgers with ranch slaw for a spicy alternative at your next barbecue!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicx9ERie88KQzxdqvuD9qi70sBxvve-dzrhzRNAGlbG1HTBNjVAkT23sz6rLOxaUM5822GckkTUPmTcZuxMKRLih828empepXcQ8Rcj6pNhsXrCBkabCizuLlzWbp0htH1OHHK51BFWL8/s1600/BuffaloChickenBurger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1352" data-original-width="1600" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicx9ERie88KQzxdqvuD9qi70sBxvve-dzrhzRNAGlbG1HTBNjVAkT23sz6rLOxaUM5822GckkTUPmTcZuxMKRLih828empepXcQ8Rcj6pNhsXrCBkabCizuLlzWbp0htH1OHHK51BFWL8/s640/BuffaloChickenBurger.jpg" width="640" /></a></div>
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We love to grill in the summertime. If it's Saturday night and it isn't raining, you can usually find my husband manning the grill while I prep the rest of the meal in the kitchen-- or if I'm really smart and it's a meal that can be mostly prepped ahead of time (like this one), then you'll find me seated on the deck next to my husband with a chilled glass of wine in hand. We do our best to come up with new and exciting grilled dinners to make, but burgers are always in heavy rotation. They're easy to make and they just taste like summer. We usually make a standard beef cheeseburger when we're grilling, but when <a href="http://www.mooresmarinade.com/" target="_blank">Moore's Marinades & Sauces</a> sent me a sample of their spicy tangy Original Buffalo Wing Sauce to try out I was inspired to make something a little different.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2KdCU6wFWgCpXSnWau-kujdOYuDl2a_SWrAjH3MPo43piJFUhHewacLgL53pdRtZRmQowVg9KdaPGnyMlM5bTNouiQPQGdIPuEsZTqxakTJCwmO8p54gCJIjM79HsqVtr44J9Q8xp9c/s1600/BuffaloChickenBurger1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1262" data-original-width="1600" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb2KdCU6wFWgCpXSnWau-kujdOYuDl2a_SWrAjH3MPo43piJFUhHewacLgL53pdRtZRmQowVg9KdaPGnyMlM5bTNouiQPQGdIPuEsZTqxakTJCwmO8p54gCJIjM79HsqVtr44J9Q8xp9c/s640/BuffaloChickenBurger1.jpg" width="640" /></a></div>
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Alex loves anything Buffalo flavored and truthfully, so do I-- except for wings. It's weird, I know, but I hate Buffalo wings. But since I love that bold recognizable flavor, I will often make grilled Buffalo chicken breasts, pulled Buffalo chicken wraps, <a href="http://www.aasquaredblog.com/2015/10/whats-for-dinner-wednesday-slow-cooker.html" target="_blank">slow cooker Buffalo chicken baked potatoes.</a>.. you get the picture. This time, I put together a burger that takes the flavors of a basket of Buffalo wings and stacks them right up on a bun. It starts with a chicken burger patty with some simple flavors and a shot of Buffalo sauce mixed in. It's all grilled up and topped with a slice of melty sharp cheddar or Swiss cheese, which mimics that strong blue cheese flavor but melts more smoothly. The burger is drizzled with some additional Buffalo sauce and topped with a creamy cool ranch coleslaw-- because we prefer ranch or blue cheese dressing with our Buffalo chicken in this house. This burger is fun and delicious and a great way to get your Buffalo wing fix between two buns!<br />
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<b>Ingredients:</b><br />
<br />
<ul>
<li>1 lb. ground chicken *<i>I used a combination of 1/2 lb. ground chicken thigh and 1/2 lb. ground chicken breast</i></li>
<li>1 egg, beaten</li>
<li>1/2 Tbs. Buffalo sauce</li>
<li>1/2 Tbs. parsley flakes</li>
<li>1 tsp. garlic powder</li>
<li>1/2 tsp. onion powder</li>
<li>1/2 tsp. salt</li>
<li>1/4 tsp. black pepper</li>
<li>1/4 tsp. paprika</li>
<li>Vegetable or olive oil</li>
<li>4 brioche buns</li>
<li>4 slices of Swiss or cheddar cheese</li>
<li>1/4 to 1/3 cup Buffalo sauce</li>
</ul>
For the slaw--<br />
<ul>
<li>3 Tbs. ranch dressing</li>
<li>1 Tbs. white wine vinegar</li>
<li>2 cups shredded coleslaw mix</li>
<li>1/4 cup thinly sliced red onion</li>
<li>Salt and pepper, to taste</li>
</ul>
<br />
In a medium bowl, whisk together ranch dressing and vinegar. Stir in coleslaw mix and onion, tossing to coat. Season to taste with salt and pepper, cover, and refrigerate at least 30 minutes.<br />
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Preheat the grill to medium.<br />
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In a large bowl, mix the ground chicken and next 8 ingredients through paprika until just combined. Don't over-mix.<br />
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Using your hands, form the mixture into four 1/2-inch thick patties. Grill burgers over medium heat for 5 - 6 minutes per side, or until insides are hot and no longer pink. Top each burger with a slice of cheese and remove from grill. Allow to rest for a few minutes.<br />
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Meanwhile, heat a griddle or large skillet over medium heat. Lightly brush the insides of each bun with oil. Toast the buns cut-side down on the griddle until golden brown.<br />
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Remove buns from the griddle and top the bottom half of each with a cheeseburger patty. Spoon prepared slaw over the top of the burger and then drizzle with desired amount of Buffalo sauce. Place top half of the bun on top and enjoy.<br />
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<i><span style="font-size: x-small;">Editor's Note: A complimentary sample of Moore's Marinades & Sauces was provided in order to facilitate this post. All opinions expressed herein are my own.</span></i><br />
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<br />Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com27tag:blogger.com,1999:blog-6144537172716721800.post-78188511854287671332017-06-13T07:00:00.000-05:002017-06-13T07:00:04.197-05:00Pasta with Asparagus, Bacon & Herbed Goat CheeseI feel like it's been a long time since I shared a recipe here and for that, I apologize. This is still a food blog and I know I've been sharing a lot of mom and baby content over the past several months... In the past few weeks though, I have felt a shift in our cooking/eating here at home. And while Hannah was a little baby we were basically eating and cooking to survive, recently I've been cooking for the love of cooking a lot more. And I've missed that! So, if you're here for the recipes then rest assured-- I have a lot more coming your way this summer! And a few mom posts too, of course.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOJwveqxjPCaZhH624XXrz-pDegH5sUIAbn__DIeoCNW0VWoumLWhxH_IuVgC6Wzk1pCep41oKiDlo38lcy9C68aS-THYHNlNqBIROHPgYQAsYAyKTusVDa5rtFflbEEANKABcr3yT5Y/s1600/BaconAsparagusPasta1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1231" data-original-width="1600" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioOJwveqxjPCaZhH624XXrz-pDegH5sUIAbn__DIeoCNW0VWoumLWhxH_IuVgC6Wzk1pCep41oKiDlo38lcy9C68aS-THYHNlNqBIROHPgYQAsYAyKTusVDa5rtFflbEEANKABcr3yT5Y/s640/BaconAsparagusPasta1.jpg" width="640" /></a></div>
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While I am cooking because I love to cook a bit more again, my cooking strategy has changed a bit. Gone are the days of using every pot and spending over an hour preparing a meal. My recipe M.O. these days is big flavor, relatively healthy, and quick/low maintenance. And this pasta recipe totally fits the bill! For cooking, you'll need a pasta pot and a skillet and that's it for this one-bowl dinner.<br />
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You can use any short cut pasta that you like and one of the easiest ways to add fresh veggies to it is to toss them into the boiling pasta pot when there are just a few minutes of cook time left. I did that here with asparagus, but it also works really well with broccoli or green beans too. Meanwhile, I cook a little bacon in a skillet, remove it, and cook some red onions in sweet balsamic vinegar and the remaining bacon fat. It's all tossed together with the bacon, asparagus, and the pasta and topped with some herbed goat cheese for a little tangy creaminess. The flavor combination is wonderful and this makes a really satisfying complete dinner in a bowl. Perfect for a summer weeknight!<br />
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<b>Ingredients:</b><br />
<b><br /></b>
<ul>
<li>1/2 lb. shortcut pasta</li>
<li>1/2 lb. asparagus, trimmed and cut into 1-inch pieces</li>
<li>4 slices center cut bacon</li>
<li>1/3 cup red onion, sliced</li>
<li>1 Tbs. balsamic vinegar</li>
<li>1/2 Tbs. olive oil</li>
<li>2 oz. herbed goat cheese, crumbled</li>
</ul>
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Bring a large pot of water to boil and add pasta. Cook according to package directions, adding the asparagus to the pot when there are 3 minutes of cooking time left. Drain well and set aside.<br />
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Heat a large skillet over medium high heat. Add bacon to the pan and cook on both sides until crisp. Remove from the skillet and transfer to a paper towel-lined plate. Once cooled, chop bacon into 1/2-inch pieces.<br />
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Carefully drain the bacon grease from the skillet, leaving 1/2 Tbs. in it. Reduce the heat under the skillet to medium and add the sliced onion to the skillet. Sauté for about 8 minutes, stirring frequently. Increase the heat to medium-high and pour in the balsamic vinegar. Continue cooking for another 3-4 minutes, until most of the liquid has evaporated.<br />
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In a large bowl (or in the pasta pot), combine pasta, asparagus, bacon, onions and any liquid from the skillet. Drizzle with olive oil, season with pepper, and toss to coat. Sprinkle the crumbled goat cheese over the top and serve.</div>
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Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com14tag:blogger.com,1999:blog-6144537172716721800.post-12065302821820859282017-06-06T07:00:00.000-05:002017-06-06T07:00:16.808-05:00Shortcut Orzo SaladLooking for a fresh and healthy summer side dish that won't have you slaving away in the kitchen on a gorgeous sunny day? Try my shortcut orzo pasta salad recipe!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZV2LXusMrvBKXiNX7sZhAlVsp3cVS8JnJAjdz92nLsPfdHWrpeulIey1Jt0k6P8FHmg6sjQmOSXTuaxA0Llnc5k7_TQWJBZijAKLTOpsyvkLgwXlBGImPIZvecH3rvfa-2BjEPDtT7Ts/s1600/IMG_3880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1146" data-original-width="1280" height="571" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZV2LXusMrvBKXiNX7sZhAlVsp3cVS8JnJAjdz92nLsPfdHWrpeulIey1Jt0k6P8FHmg6sjQmOSXTuaxA0Llnc5k7_TQWJBZijAKLTOpsyvkLgwXlBGImPIZvecH3rvfa-2BjEPDtT7Ts/s640/IMG_3880.JPG" width="640" /></a></div>
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You know I love a good orzo salad; See <a href="http://www.aasquaredblog.com/2015/07/whats-for-dinner-wednesday-orzo-salad.html" target="_blank">here</a>, <a href="http://acolvinsquared.blogspot.com/2012/01/whats-for-dinner-wednesday-orzo-salad.html" target="_blank">here</a>, oh and <a href="http://www.aasquaredblog.com/2014/04/recipe-re-do-spinach-tomato-orzo-salad.html" target="_blank">here</a>, for example. I actually prefer an orzo salad to a traditional pasta salad. The small rice-like shape doesn't get mushy or broken when tossed in a dressing and because its size it really lets the other ingredients take a starring role in the salad. It's my favorite side dish for grilled protein in the summer, a great light entree, and a perfect option for potlucks too!<br />
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And speaking of potlucks, my office recently hosted one and I volunteered to bring an orzo salad as my contribution. I was out of the office to spend some time with Hannah on the day before the potluck, so I had some time to get it together. Not wanting to waste my whole day off peeling, chopping and roasting vegetables though, I enlisted one of my favorite shortcut ingredients: Whole Foods grilled vegetables. The prepared foods section of Whole Foods always has a perfectly sliced, lightly seasoned, and grilled selection of vegetables at the ready and they are great on their own or in this case, chopped and added to a bowl with cooked orzo and a simple vinaigrette. A little fresh parsley and crumbled feta rounds out this potluck-perfect salad!<br />
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<b>Ingredients:</b><br />
<br />
<ul>
<li>3/4 lb. dry orzo</li>
<li>2/3 cup lemon juice *<i>This equals the juice of approximately 5 lemons</i></li>
<li>1 Tbs. red wine vinegar</li>
<li>1/3 cup extra virgin olive oil</li>
<li>1/4 fresh parsley, chopped </li>
<li>Salt and pepper, to taste</li>
<li>3/4 lb. assorted grilled or roasted vegetables, chopped *<i>I like the ones available in the Whole Foods prepared food section. I got a combination of red peppers, yellow squash, zucchini, and asparagus this time. </i></li>
<li>6 oz. crumbled feta</li>
</ul>
<div>
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<div>
Cook orzo according to package directions, minus 1-2 minutes of cooking time (to keep the pasta bit chewier). </div>
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<div>
Meanwhile, in a large bowl or food storage container, whisk together lemon juice, vinegar, oil, and parsley. Season to taste with salt and pepper. Add drained orzo and vegetables to the mixture and toss well to coat.</div>
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Fold in the crumbled feta and serve cold or refrigerate until ready to serve.</div>
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Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com7tag:blogger.com,1999:blog-6144537172716721800.post-73953147704433297612017-05-30T07:00:00.000-05:002017-05-30T07:00:53.311-05:00Recent Chicago Restaurant Visits: Nutella CafeThis is really big news, people: You know Nutella, right? The world's favorite chocolate hazelnut spread? Yeah, I thought so.<br />
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Well, tomorrow a restaurant completed dedicated to this delightful Italian treat is opening here in Chicago! The Michigan Avenue <a href="https://www.facebook.com/NutellaCafeChicago" target="_blank">Nutella Cafe</a> opens tomorrow, May 31and will be the first of its kind in the world (with a second location to follow this fall in New York). <br />
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I had the opportunity to take a sneak peek at the space (and the menu) and it is going to be good! The cafe was still under construction when I visited, so I don't have many pictures to share with you (although <a href="https://chicago.eater.com/2017/5/22/15676730/nutella-cafe-chicago-photos" target="_blank">Eater has some great ones!</a>)-- except for one of the adorable hazelnut-inspired light fixture. The space reminds me very much of the cafes I visited when I lived in Italy-- clean and modern with lots of white and wood elements and minimalist European-style furniture. In addition to the hazelnut light fixture, this cafe includes some other whimsical details like lights shaped like hazelnut flowers and an undulating dark wood design that "drips" from the ceiling down the wall like Nutella might.<br />
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When it comes to food, the Cafe menu is much broader than I had expected. There were standard European-style cafe items available like pastries, gelato, and of course, plenty of coffee and espresso beverages. But beyond that, there were several other options including both sweet and savory and offerings for breakfast, lunch, and dinner. During our visit I had the opportunity to chat with the chef about some of the menu concepts and was pleasantly surprised to hear that seasonal ingredients and fresh simple flavors were big focal points in the creation of this menu and will continue to be as it evolves over time and from season to season.<br />
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During our visit, we sampled two of the chef's favorite savory items along with two sweet Nutella-focused dishes. First up: A trio of salads. I was somewhat skeptical about ordering a salad at the Nutella Cafe, but I have to admit that these were really well executed and I could absolutely see myself walking down on my lunch break for a fresh and healthy lunch (+ maybe a Nutella affogato on my way out the door!). We sampled a classic tricolore salad of chopped endive, radicchio, and arugula dressed in a simple vinaigrette. Second was a pasta salad of orecchiette, fresh mozzarella, and 3 kinds of peas in a lemony vinaigrette, finished with a sprinkling of Parmesan. I am not even a fan of peas, but this was probably my favorite salad of the three. It was simple, but the crunch and sweetness of the fresh peas plus the creamy mozzarella and the bright dressing was just delicious. The third salad was a super tasty kale and quinoa salad with dried cranberries and toasted hazelnuts-- a savory nod to Nutella!<br />
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The Nutella Cafe menu also features a few panini options, griddled to order. We sampled a sandwich that they anticipate will be a big hit among patrons-- and I'd have to agree! The panino starts with thick slices of rustic bread and in between, layers of speck (similar to prosciutto, but smoked in the final stages of its curing process), gruyere, arugula, and whole grain mustard. It is pressed until the cheese is melty and served with a side of toasted hazelnuts for snacking, of course! This is my kind of sandwich: a few of my favorite ingredients and tons of flavor in a super simple package. Even Alex-- who isn't a huge fan of grainy mustard or arugula-- agreed that this was a pretty perfect sandwich.<br />
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Now, the savory items were really delicious but if you're going to the Nutella Cafe the end goal is really to get something sweet, right? Well, I'm happy to report that Nutella Cafe's dessert game is on point as well! The first sweet treat we tried was a bit of a surprise to me: A Nutella-inspired spin a yogurt parfait. The dish begins with a bowl of tangy Greek yogurt which is topped with a generous amount of extras: Big cubes of toasted poundcake, a combination of seasonal fruit (for now, mixed berries), toasted hazelnuts, and a drizzle of warm Nutella. The combination of flavors was wonderful-- and the fruit here is extra special. The berries were tossed in a combination of lemon, olive oil, fresh basil, and a secret something (Chef Barb wouldn't spill it!) so they had this super fresh flavor that made even a a dish that included Nutella and poundcake feel like it would be appropriate for dessert or breakfast.<br />
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And saving the best for last, the liege waffle is likely to be a standout on the Nutella Cafe menu when it opens. Liege waffles are unique from your standard waffle because they are made with pearl sugar, so you get these crunchy chunks of sugar in almost every bite. The warm waffle is topped with a fresh compote of Granny Smith apples cooked until tender, toasted hazelnuts, and of course, a generous drizzle of warm Nutella. I loved the idea of pairing the tart apples with the Nutella and together with the thick waffle, this combination of ingredients made for one decadent dish.<br />
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Oh, and want to know how they get that perfectly drizzle-able Nutella? See the video below of the amazing Nutella tempering machine that will be churning at the cafe all day:<br />
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The Nutella Cafe opens on May 31, 2017 at 189 N. Michigan Ave.!<br />
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<i><span style="font-size: x-small;">Editor's Note: A complimentary meal was provided in order to facilitate this post. The opinions expressed herein, as always, are my own.</span></i><br />
<br />Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com91tag:blogger.com,1999:blog-6144537172716721800.post-79709186301460419092017-05-24T07:00:00.000-05:002017-05-24T09:45:11.740-05:00Movie Night In with G.H. Cretors<i>It's a movie night at home! Grab your tissues and meet me (and the <a href="http://www.ghcretors.com/" target="_blank">G.H. Cretors</a> popped corn) at the couch!</i><br />
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Date nights are hard to come by at our house these days. Before parenthood, Alex and I had a date night at least once-- if not twice-- every weekend. Now that we have a 1-year old running around, that has definitely changed. We still try to make sure we have at least one special weekend evening: sometimes we enlist a friend to babysit and go out, but the weeks feel a lot longer now so a date night at home is usually our go to. Even though we're not going out, we try to make our date nights special: cocktails on the deck, delivery from one of our favorite restaurants, or a cozy movie night in our pajamas. <br />
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It's been a while since we have slowed down long enough for a movie night, so when our friends at <a href="http://www.ghcretors.com/">G.H. Cretors</a> sent us a kit complete with everything we needed for a movie date night at home, we couldn't wait to kick back and relax together! They thought of everything when they put this kit together: a cozy throw from my favorite home store West Elm (the perfectly matches our blue & white bedroom), tissues (because this mommy cries at basically every movie now), two award-nominated films on DVD, and a few bags of G.H. Cretors Popcorn in some of their most popular "obsessively delicious flavors."<br />
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<a href="http://www.ghcretors.com/" target="_blank">G.H. Cretors</a> makes some of the most delicious popped corn around-- and they've been perfecting their recipes for decades. Their recipes date back to the 1893 Worlds Fair when Charles Cretor introduced the first commercial popcorn maker. Since then, this Waukegan, Illinois (they're local!) company has been producing high quality popcorn snacks with no GMO's and a variety of tasty flavors. And since everyone knows that there's nothing sadder than a movie night without popcorn, they're the perfect companion for this foodie's movie night at home!<br />
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And when they describe their popped corn as "obsessively delicious," they're not kidding. Alex and I polished off our bag of The Mix-- a combination of caramel & cheese popcorn that's a favorite among Chicagoans-- by the time we were halfway through Arrival. G.H. Cretors is surprisingly fresh for being a bagged popcorn with big bold flavors: the caramel is rich and the cheese is flavorful, but not overly greasy like you often find. And after perusing their website, I noted that they also make Dill Pickle and Chile Jalapeño White Cheddar varieties too! [Adds to grocery list...] <br />
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Interested in trying some G.H. Cretors popped corn for your next movie night? You're in luck! I'm giving away a bag each of G.H. Cretors The Mix and Just The Cheese Corn. Just use the widget below to enter to win this delicious prize pack!<br />
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<a class="rcptr" data-raflid="fe026d5318" data-template="" data-theme="classic" href="http://www.rafflecopter.com/rafl/display/fe026d5318/" id="rcwidget_w9bh3i4n" rel="nofollow">a Rafflecopter giveaway</a>
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<i><span style="font-size: x-small;">Editor's Note: Complimentary products were provided by G.H. Cretors in order to facilitate this post. All opinions expressed herein are my own. Thank you for supporting the brands that support A Squared!</span></i><br />
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Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com72tag:blogger.com,1999:blog-6144537172716721800.post-57107914198543304022017-05-19T07:00:00.000-05:002017-05-19T11:43:59.568-05:00Recent Foodie Finds 2Hey hey! I'm back today with a few of my new favorite discoveries from around the food world. Today's roundup is a bit eclectic, but tasty as ever! Here are a few things I am loving these days...<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.xomarshmallow.com/" target="_blank">via</a></td></tr>
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<b><a href="https://www.xomarshmallow.com/" target="_blank">XO Marshmallow</a></b><br />
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Looking for a tasty way to dress up your hot chocolate or take your s'mores up a notch? Look no further than XO Marshmallow! Created by Chicagoans Kat and Lindzi (the blogger/boss behind the adorable <a href="https://www.thetrendysparrow.com/" target="_blank">The Trendy Sparrow</a> clothing and accessories line) in 2015, XO Marshmallow specializes in homemade marshmallows made with real and delicious flavors. These ladies mean business and recently launched (and completed!) a Kickstarter campaign to earn $6,500+ to open their own marshmallow cafe. How fun is that!? The cafe is set to open this July in Chicago's Rogers Park neighborhood featuring not only marshmallows, but a variety of marshmallowy treats like whoopie pies and s'mores.<br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.xomarshmallow.com/" target="_blank">via</a></td></tr>
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I recently sampled the fresh strawberry XO Marshmallow (available exclusively for their Kickstarter donors) and they were delicious! The texture of a homemade marshmallow simply blows away the bagged grocery store version. And the flavor of real strawberry was so amazing that I can only imagine that's what those gorgeous raspberry marshmallows (pictured at the top) taste like too. In addition, you'll find tons of other cool flavors in their online store and in the cafe like champagne, rose, lavender honey, and Kahlua coffee, to name a few.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP70PoCYGVmASUDyClVa42FZy5tBtqFNBT7Mg3EGSy-hl6IDdbwtWAAlbsVUuTmQb0awyKnLIhiGd2ndIFfMVCJVx5KfAsjZMC0BXQ1Dg4a4kU3EGK71t7sW8qizFvteCJ_Pd7OzC3jnw/s1600/IMG_2157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP70PoCYGVmASUDyClVa42FZy5tBtqFNBT7Mg3EGSy-hl6IDdbwtWAAlbsVUuTmQb0awyKnLIhiGd2ndIFfMVCJVx5KfAsjZMC0BXQ1Dg4a4kU3EGK71t7sW8qizFvteCJ_Pd7OzC3jnw/s400/IMG_2157.JPG" width="400" /></a></div>
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<b><a href="http://www.wholefoodsmarket.com/stores/lakeviewnew" target="_blank">Lakeview Whole Foods</a></b><br />
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If you're a Chicagoan, this news is probably so 2000 & late to you already, but I LOVE the new Lakeview Whole Foods. Sure, it takes me about 2 minutes to walk there and that helps, but this store is just amazing. This place is huge and just gorgeous... a vast improvement over its former location a block away.<br />
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This store is like a playground for foodies: It includes an outpost of Real Good Juice Co., a first floor cafe featuring coffee by Allegro Coffee Roasters and pastries from West Town Bakery, a bar, a wine bar, house-smoked bacon and dry aged beef, a mochi bar, as well as super expansive departments dedicated to all things delicious like cheese, olives, gelato, and fresh pasta. I could go on...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIDkYYv6fja-m-A-pNbI1ARz-ovug_8yerB4PPKqhgk5wdYFRN_KJ_TOsYbMZeqhluo_mKTt9GNkxh2sKCTLq83QcaQAvovIXrRU38_hvIbs1PIO1nfnxAQT90U9-oC_cpBn1p2kD7MQ/s1600/IMG_2146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuIDkYYv6fja-m-A-pNbI1ARz-ovug_8yerB4PPKqhgk5wdYFRN_KJ_TOsYbMZeqhluo_mKTt9GNkxh2sKCTLq83QcaQAvovIXrRU38_hvIbs1PIO1nfnxAQT90U9-oC_cpBn1p2kD7MQ/s320/IMG_2146.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKz7FPpQPsFUT_-WMnviR6sKPV68zsu4bEQ-GA_m6bCk3UNZ95zhjCtOYgajSYnGoFDpG5JTTa9zRUcIEU0UBwH45D-z4QUAkYFX-9IcD9DWSznqqCMzB0yKYnquj_kaLL4a4Q56LJDE/s1600/IMG_2149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwKz7FPpQPsFUT_-WMnviR6sKPV68zsu4bEQ-GA_m6bCk3UNZ95zhjCtOYgajSYnGoFDpG5JTTa9zRUcIEU0UBwH45D-z4QUAkYFX-9IcD9DWSznqqCMzB0yKYnquj_kaLL4a4Q56LJDE/s320/IMG_2149.JPG" width="240" /></a></div>
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I seriously find an excuse to stop here at least once, if not three times, a week. #Guilty<br />
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<b><a href="https://www.bizzycoffee.com/" target="_blank">Bizzy Coffee Cold Brew</a></b><br />
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It's always nice when your family knows exactly what to get you as a gift. And when my brother-in-law sent me a case of cold brew concentrate, he won some serious points with me. Now I love iced coffee, but I am obsessed with cold brew! This 100% organic Bizzy concentrated cold brew is like magic: Just mix 2 parts water or milk and 1 part concentrate over ice and you've got a deliciously smooth cold brew coffee... a.k.a. my summer beverage of choice. Or rather, my daytime summer beverage of choice. Because rosé.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpXFp_7hJYugymaA_Cy1Qj6G77xJWxeE2jp8bXRoEe9ZW7qD3qB_P-J3AHc5V7Jr7vpP77eP2ctr8FL3ZL0Y_gGAUWV4nF_shBQ5-fwdFR9DM5JySB5Cd5MrNCrwggKDLKr-RCNeclIQ/s1600/IMG_3118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNpXFp_7hJYugymaA_Cy1Qj6G77xJWxeE2jp8bXRoEe9ZW7qD3qB_P-J3AHc5V7Jr7vpP77eP2ctr8FL3ZL0Y_gGAUWV4nF_shBQ5-fwdFR9DM5JySB5Cd5MrNCrwggKDLKr-RCNeclIQ/s400/IMG_3118.JPG" width="400" /></a></div>
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You can buy Bizzy cold brew concentrate on <a href="https://www.amazon.com/Bizzy-Cold-Brew-Coffee-Concentrate/dp/B01D91MADQ/ref=sr_1_1?ie=UTF8&qid=1495132267&sr=8-1-spons&keywords=bizzy+cold+brew&psc=1" target="_blank">Amazon</a>, by the way!<br />
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<a href="http://summerhousesm.com/gallery/the-market/" target="_blank"><b>Oatmeal Scotchies from Summer House Bakery</b></a><br />
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And last but not least... cookies.<br />
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As you may have gathered from previous posts <a href="http://www.aasquaredblog.com/2015/07/eating-our-way-through-windy-city.html" target="_blank">here</a> and <a href="http://www.aasquaredblog.com/2014/03/pizza-101-at-stella-barra-pizzeria.html" target="_blank">here</a> and on my Instagram, I am a big fan of the bakery counter at Summer House Santa Monica/Stella Barra Pizzeria here in Lincoln Park. First, I love the concept: There are so many times that we go out for a great meal and I am too full to eat dessert right away, but later that night I might want a little sweet treat. So, having a bakery counter in the shared entry of these two restaurants is pure genius. Recently, they've been serving a salted oatmeal scotchie which is a grown up version of one of my favorite childhood cookies. A little salty, sweet, and a great chewy oatmeal texture. We picked one up at Summer House Bakery recently and I also spotted (and snacked on) them at <a href="http://beatrixchicago.com/rivernorth/" target="_blank">Beatrix</a> in River North too!<br />
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<i><span style="font-size: x-small;">Editor's Note: A sample of XO Marshallow was provided in order to facilitate this post. The opinions expressed here, as always, are my own.</span></i></div>
Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com3tag:blogger.com,1999:blog-6144537172716721800.post-86065595648720321572017-05-04T07:00:00.000-05:002017-05-04T07:00:40.167-05:00Easy Shrimp Fajita Bowls<i>Looking for a light and flavorful dinner to make on a warm (pre-Cinco de Mayo) spring evening? Look no further than these easy shrimp fajita bowls!</i><div>
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Sometimes all you need for a little dinner inspiration is one ingredient. And that's exactly what happened when I opened up this bag of smoked basmati rice for the first time. The smoky aroma was so amazing that I was totally inspired to create something a little spicy and a little cool to serve with it-- like spicy shrimp and veggies with some creamy avocado and a bit of lime juice. There are a few key elements to this simple that lead to big flavor: I add a little lime juice and cilantro to the rice right after it finishes cooking which adds some great freshness to the smoky rice.</div>
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<br />And after that, it's really all about the fajita "filling." I love shrimp for a weeknight dinner because it's so low maintenance-- there's no cutting or cleaning involved. Just season (in this case, with a few basic dry spices) and sauté for a few minutes and you've got a healthy flavorful dinner on your hands. This shrimp and veggie combo would be great served in a tortilla too. A little avocado adds some creamy coolness to this otherwise smoky spicy dish, but you could also add your own toppings too-- some sliced jalapenos, diced tomatoes, fresh cilantro would all be great additions here. Just stay away from shredded cheese as it's a funky combination with shrimp!</div>
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<b>Ingredients:</b><br />
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<ul>
<li>1/2 cup dry smoked basmati rice *<i>I used <a href="http://www.amira.net/retailer/new/new-products/basmati-rice-gmbh/" target="_blank">Amira Smoked Basmati Rice</a></i></li>
<li>1 Tbs. fresh cilantro, chopped</li>
<li>Juice of 1 lime, divided</li>
<li>2 Tbs. olive oil, divided</li>
<li>1/2 lb. peeled and deveined shrimp</li>
<li>1 tsp. Old Bay seasoning</li>
<li>1 tsp. chili powder</li>
<li>1/2 tsp. cumin</li>
<li>1/8 tsp. cayenne pepper</li>
<li>1/2 yellow onion, sliced</li>
<li>1 red bell pepper, seeds and ribs removed and sliced</li>
<li>1 poblano pepper, seeds and ribs removed and sliced</li>
<li>1/2 avocado, diced</li>
<li>Salt and pepper, to taste</li>
</ul>
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Prepare rice according to package directions. Once the rice has cooked, stir in the fresh cilantro, half of the lime juice, and half of the olive oil. Season with salt and pepper.<br />
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In a medium bowl, add shrimp, Old Bay, chili powder, cumin, cayenne, salt, pepper, and the remaining lime juice. Toss gently to coat and set aside.<br />
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Heat 1/2 Tbs. oil in a large skillet over medium high heat. Add the onion and sliced peppers to the pan and season with salt and pepper. Saute for 6-8 minutes, stirring frequently. Once the vegetables begin to soften and brown, remove them from the pan.<br />
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Add the remaining olive oil to the pan along with the shrimp and cook for an additional 4-5 minutes, stirring frequently. The shrimp should be pink and curled up.<br />
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Evenly divide the vegetables and the shrimp among the bowls of rice. Top with avocado and serve.<br />
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Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com5tag:blogger.com,1999:blog-6144537172716721800.post-67575516270775591992017-04-20T07:00:00.000-05:002017-05-01T14:49:59.414-05:00Chicken Avocado & Orange Salad<div style="text-align: left;">
A few weekends ago Alex, Hannah, and I took a Saturday morning walk over to <a href="http://www.leftcoastfood.com/" target="_blank">Left Coast Juice & Eatery</a>, a neighborhood juice bar and fast casual restaurant known for fresh cold-pressed juice (obviously) and a healthy California-influenced menu. I ordered the avocado toast and absolutely loved the combination of flavors in this simple dish: creamy avocado, bright juicy oranges, crunchy sunflower seeds, salt ricotta salata, and baby greens drizzled with a simple vinaigrette. It filled me up and gave me so much energy for the day that I couldn't stop thinking about that toast-- and how I could recreate it at home!<br />
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Because I don't have the time to whip up an avocado toast like this everyday (maybe I could on a weekend) I really wanted to figure out a way to translate this recipe into something feasible for my busy life-- and a salad that I could pack and bring to work seemed like the perfect way to do that. This salad is super easy to assemble and is full of good-for-you ingredients that will help you power through your afternoon at the office or elsewhere. It starts with a bed of greens of your choice (I love this blend by Taylor Farms that includes shredded kale, carrots, and beets), followed by diced avocado and orange, toasted almonds, and grated Pecorino Romano. You could make this a vegetarian salad if you'd like, but I also added shredded rotisserie chicken here because it helps this salad feel like a complete meal and it works nicely with the rest of these ingredients. A simple homemade red wine vinaigrette is the perfect way to finish this salad off with some tangy acidic brightness.<br />
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You could definitely make this salad ahead too! My advice though, would be to cut and separately store the avocado and oranges until you're ready to assemble the day of serving. The oranges could wilt the greens and I like my avocado bright green and not brown, which can happen if it isn't tightly wrapped.<br />
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<b>Ingredients:</b><br />
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<li>4 cups mixed greens of your choice *<i>I used this <a href="http://www.taylorfarms.com/products/chef-crafted-salads/" target="_blank">Taylor Farms Kale & Beet mix</a> </i></li>
<li>2/3 cup cooked shredded chicken *<i>I use leftover grilled or rotisserie chicken here</i></li>
<li>1 orange, peeled and diced</li>
<li>1/2 avocado, diced</li>
<li>4 Tbs. sliced almonds, toasted</li>
<li>1/4 cup Pecorino Romano, grated</li>
<li>4 Tbs. olive oil</li>
<li>2 1/2 Tbs. red wine vinegar</li>
<li>1/2 Tbs. honey</li>
<li>1/2 Tbs. Dijon mustard</li>
<li>Salt and pepper, to taste</li>
</ul>
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Arrange half of the greens evenly in two large salad bowls. Top evenly with chicken, orange, avocado, and almonds. Sprinkle Romano over the top of each.<br />
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In a small bowl or cruet, whisk together olive oil and remaining ingredients through salt and pepper. Whisk until fully combined. Drizzle over salads and serve.<br />
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This recipe makes enough for two entree salads.
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Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com3tag:blogger.com,1999:blog-6144537172716721800.post-28753338161348503702017-04-11T07:00:00.000-05:002017-08-12T22:45:26.089-05:00Our Favorite Things at 11 Months<div style="text-align: left;">
So, this post was originally titled "Favorite Things at 10 Months" but you know, life gets busy and then before you know it you have an 11 (almost 12) month old baby. Yikes! Time sure does fly. But since I had already put this favorite things list together, I still wanted to share it with you some of the things we've been enjoying around here lately... stay tuned for a Favorite Things at One Year (sobbbbb!) list coming soon!</div>
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<b>1. <a href="https://api.shopstyle.com/action/apiVisitRetailer?id=622113424&pid=uid724-31061082-52" target="_blank">Old Navy Jersey One-Piece 2 Pack</a></b> - These little one-piece rompers are comfy and easy for a crawler on the go to move around in. These are some of our favorite play outfits for Hannah-- especially when Dad is in charge since he has a tough time maneuvering baby pants!</div>
<div style="text-align: left;">
<b>2. <a href="https://api.shopstyle.com/action/apiVisitRetailer?id=533012405&pid=uid724-31061082-52" target="_blank">Skip Hop Giraffe Safari Crocodile Xylophone </a></b>- This little guy is a favorite toy among Hannah and her little nanny share buddy. They love to pull the crocodile around, bang out the notes, and of course, chew on the wand.</div>
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<b>3. <a href="https://api.shopstyle.com/action/apiVisitRetailer?id=351705866&pid=uid724-31061082-52" target="_blank">Neat Solutions Table Toppers</a></b> - These are so great for dining out with baby! I always have a few packed in the diaper bag so that we can just stick them on the table in front of Hannah at any restaurant and she can enjoy her food right off the table-- or chew on the edge of the table as babies do-- no matter where we are.</div>
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<b>4. <a href="https://api.shopstyle.com/action/apiVisitRetailer?id=484082815&pid=uid724-31061082-52" target="_blank">Gap Bear Hoodie Sweater </a></b>- This little hoodie cardigan is one of my favorites. Hannah has it in a sweater and sweatshirt version and it's perfect for layering or to pack in the diaper bag or in the stroller when we are on the go. And everything is cuter with bear ears!</div>
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<b>5. <a href="https://api.shopstyle.com/action/apiVisitRetailer?id=532965503&pid=uid724-31061082-52" target="_blank">Boppy Shopping Cart Cover</a> </b>- I know this is such a overprotective first time mom item, but we take it to the grocery store every week and it has been great-- It keeps the germy surfaces covered, has a handy hook that we have secured a few toys on, and when Hannah was still a little wobbly this helped secure her in an upright position in the shopping cart.</div>
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<b>6. <a href="https://api.shopstyle.com/action/apiVisitRetailer?id=477935055&pid=uid724-31061082-52" target="_blank">California Baby Calendula Shampoo & Body Wash</a> </b>- Hannah battled cradle cap forever and she's got some patchy eczema too. This stuff smells amazing and has great wildflower extracts and essentials oils for dry skin-- and it is gentle for baby.</div>
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<b>7. <a href="https://api.shopstyle.com/action/apiVisitRetailer?id=499890624&pid=uid724-31061082-52" target="_blank">Cloud b Hugginz Lovie</a></b> - Hannah officially has a lovie. And she's obsessed with it! She loves to snuggle this little guy in her crib and during story time and she'd carry it around all day if we let her. I've already bought a second one so that we have a backup in case he comes up missing.<br />
<b>8. <a href="https://api.shopstyle.com/action/apiVisitRetailer?id=533000087&pid=uid724-31061082-52" target="_blank">OXO Tot Baby Blocks Storage Containers</a></b> - These containers are perfect for portioning out Hannah's food. They're marked with 1-oz., 2-oz., etc. lines to make portioning easy so that I can pack everything up in these little blocks every night for Hannah and her nanny the next day. They're freezer and dishwasher safe too!<br />
<b>9. <a href="https://api.shopstyle.com/action/apiVisitRetailer?id=500132758&pid=uid724-31061082-52&utm_content=productwidget%3A58c3f26e2391f3058539c131&utm_medium=referral" target="_blank">Munchkin Latch Trainer Sippy Cup</a></b> - This sippy cup has been great for helping Hannah learn how to use a cup and transition away from the bottle. The spout is flexible and easy for her to use. It also has detachable handles that she can use for now, but can be removed later when she's ready to hold on without them.<br />
<b>10. <a href="https://api.shopstyle.com/action/apiVisitRetailer?id=532999497&pid=uid724-31061082-52" target="_blank">Fisher-Price Little People Animal Friends Farm</a></b> - I had this classic farm as a kid and now Hannah has her own and loves it. This barn makes cute little animal noises, plays music and comes filled with your favorite farm animals. Hannah loves carrying around (and chewing on) one or two of these animals at any given time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuD_-ilTZRy4nTfkwJtEWZG1XrRYo4ibZjFPUfvVEJ_I3U2MAQqebb4J0WC7n5SOPP6T9rkofmSPbqJSfr0V2-oUyduH64s8RI2HlwrtR3SCL9f9cJh4WeCCLSrztSRywoWwE16Y3-1w0/s1600/unnamed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuD_-ilTZRy4nTfkwJtEWZG1XrRYo4ibZjFPUfvVEJ_I3U2MAQqebb4J0WC7n5SOPP6T9rkofmSPbqJSfr0V2-oUyduH64s8RI2HlwrtR3SCL9f9cJh4WeCCLSrztSRywoWwE16Y3-1w0/s400/unnamed.jpg" width="400" /></a>And one other thing we are loving lately:<br />
<br />
<a href="https://waterpuracare.com/" target="_blank"><b>WaterPura wipes</b></a> - I know I can't protect Hannah from everything forever, but while she's a baby I will certainly do my best! These WaterPura wipes are all natural and chemical-free, containing only 2 ingredients: water and a small amount of citrus extract. Whether you're changing diapers all day and wiping a sensitive bottom or cleaning a messy face and hands (that inevitably end up back in baby's mouth), these wipes make you feel a little better about what is touching baby's skin. These wipes were designed by a mom with other moms in mind (thank you!) and are available in large 60 wipe packages or smaller 10 wipe packages, perfect for packing in the diaper bag!<br />
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<b><span style="font-family: inherit;">You may also like...</span></b><br />
<b><span style="font-family: inherit;"><span style="background-color: white; color: #0e1023; font-size: 15.4px;"><a href="http://www.aasquaredblog.com/2016/05/a-peek-at-nursery.html" style="color: #ff1069; text-decoration-line: none;" target="_blank">A Peek at the Nursery</a></span><br style="background-color: white; color: #0e1023; font-size: 15.4px;" /><span style="background-color: white; color: #0e1023; font-size: 15.4px;"><a href="http://www.aasquaredblog.com/2016/11/at-7-months-10-baby-things-were-loving.html" style="color: #ff1069; text-decoration-line: none;" target="_blank">At 7 Months: 10 Baby Things We're Loving Lately</a></span></span></b><br />
<b><span style="font-family: inherit;"><span style="background-color: white; color: #0e1023; font-size: 15.4px;"><a href="http://www.aasquaredblog.com/2016/07/month-three-of-motherhood-my-10.html" style="color: #ff1069; text-decoration-line: none;" target="_blank">Month Three of Motherhood: My 10 Favorite Items</a></span><br style="background-color: white; color: #0e1023; font-size: 15.4px;" /><span style="background-color: white; color: #0e1023; font-size: 15.4px;"><a href="http://www.aasquaredblog.com/2016/05/my-10-favorite-items-from-month-one-of.html" style="color: #ff1069; text-decoration-line: none;" target="_blank">My 10 Favorite Items from Month One of Motherhood</a></span></span></b><br />
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<span style="font-size: x-small;"><i><br /></i></span>
<span style="font-size: x-small;"><i>Editor's Note: Complimentary samples of WaterPura wipes were provided to me in order to facilitate this post. All opinions expressed herein are my own.</i></span></div>
Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com2tag:blogger.com,1999:blog-6144537172716721800.post-69228063312383543282017-04-04T07:00:00.000-05:002017-04-04T07:00:00.222-05:00Mini Veggie Frittatas<div style="text-align: left;">
At the beginning of this year I made a commitment to myself to start taking better care of me: Eating better, exercising more, and prioritizing sleep and family time. After the rollercoaster of pregnancy and those first few months with a newborn, to say that I was out of shape would be an understatement. I leaned on that "I have a newborn, I'm just trying to survive" excuse for a long time, but once the new year rolled around and I had a baby that was sleeping through the night and was pretty much done nursing, yet still couldn't fit into real pants that rationale seemed less and less acceptable... especially now that my "newborn baby" is almost a one-year old toddler. Things have been going well, but I still have a ways to go. My methodology has been all about small changes instead of big sweeping ones that are hard to stick with: Hopping on the treadmill desk at work, incorporating some short cardio or strength sessions at home in the evenings (even 20 minutes is better than nothing), cutting down my sugar intake, and starting every day (including the weekdays) with a protein and nutrient-packed breakfast. And that's where these mini frittatas come in!<br />
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<img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEBLxBWVmH1On8MskDHw-yHXGBqVIgzCcHay8TjJ9m_0MTUSkHF07marBpNi2ncqFkItytdbG2tpjDUBN9BbfAm_p-vDn1FT4ybmCQkAIAlZ9Vv5IkC5fmGA-WMdvgtDH9xIuL4m9K_Q/s640/MiniFrittata1.jpg" width="640" /></div>
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Preparing eggs for breakfast can be messy and time consuming, so it isn't the ideal weekday breakfast option. However, these mini frittatas can be prepared over the weekend so that you have them at the ready to simply heat up (or enjoy cold) and enjoy before you get back to your busy day. A muffin tin is the perfect way to portion them out too, so there's no guessing involved. On a really hungry morning, I will have two. On other mornings, I'll have one frittata and a banana (with coffee, obviously) and I'm good for the next few hours. The key is to fill these frittatas up with flavorful and good-for-you ingredients that will make them satisfying, but also tasty. Because nothing gets old faster than the same bland breakfast every single day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-Sb03YIJbZKCJEKKoXPZcvUY2xsJ8j-6os8NEsBPoAnXJuWOivcfjjJSEKA-0Kxm4mXuU6KAKG2n1Y_jJCphaqwcntGXQ_dhdAz_S42ksKz-sqGz3OIJUoZM-sEJ3iyqil-sp0CS8EU/s1600/MiniFrittata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-Sb03YIJbZKCJEKKoXPZcvUY2xsJ8j-6os8NEsBPoAnXJuWOivcfjjJSEKA-0Kxm4mXuU6KAKG2n1Y_jJCphaqwcntGXQ_dhdAz_S42ksKz-sqGz3OIJUoZM-sEJ3iyqil-sp0CS8EU/s640/MiniFrittata.jpg" width="640" /></a></div>
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These frittatas start with a pretty simple egg custard base: Lots of scrambled eggs, milk, and for flavor a little mustard, hot sauce, salt, pepper, and fresh rosemary. To that, I added a sweet and savory combination of diced sweet potatoes, onions, red bell peppers, garlic, and goat cheese. It's a great flavor combination and the generous vegetable chunks add some nice texture to the eggs too. And while I am partial to this set of ingredients, you can also have fun with whatever you have on hand too. I made a second batch of these mini frittatas with chopped sun dried tomatoes, diced leftover asparagus, Pecorino Romano, and the pureed spinach that I made for my daughter (that she refused to eat). My theory is that if you make these with ingredients you enjoy, you'll be much more likely to actually eat them instead of grabbing a donut on your way to the office!<br />
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<b>Ingredients:</b><br />
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<ul>
<li>1 1/2 cups sweet potato, cut into 1/2-inch dice</li>
<li>1 1/2 Tbs. olive oil, divided </li>
<li>1/4 cup onion, finely chopped</li>
<li>1 cup red bell pepper, finely chopped</li>
<li>1 garlic clove, minced</li>
<li>Cooking spray</li>
<li>10 eggs</li>
<li>1/4 cup milk</li>
<li>1 tsp. prepared mustard</li>
<li>A few dashes of hot sauce (optional)</li>
<li>1/2 Tbs. fresh rosemary, finely chopped</li>
<li>1/3 cup crumbled goat cheese</li>
<li>Salt and pepper, to taste</li>
</ul>
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<div>
Preheat oven to 400 degrees. </div>
<div>
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<div>
In
a medium bowl, combine sweet potatoes, 1 Tbs. oil, salt, and pepper and
toss to incorporate. Spread mixture evenly on a large rimmed baking
sheet. Roast for 15 minutes and remove from oven for next step.</div>
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<div>
Meanwhile,
toss the red pepper, onion, garlic, salt, pepper(to taste), and
remaining 1/2 Tbs. of oil in the bowl. Add to the par-roasted sweet
potato mixture and toss to incorporate the peppers and onions into he
sweet potatoes. Roast for another 15 minutes, or until sweet potatoes
are fork tender. </div>
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<div>
Reduce oven heat to 350 degrees F. Spray a muffin tin evenly with cooking spray and set aside.</div>
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<div>
In a large bowl, whisk the eggs, milk, mustard, hot sauce, salt, pepper (to taste) well until frothy. Fold in the rosemary.</div>
<div>
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<div>
Carefully
spoon the sweet potato and pepper mixture into the bottom of each
muffin tin until they are about 1/3 to 1/2 full. Pour the egg mixture
carefully over the top of each one until the egg mixture is just below
the rim of the muffin cup. Sprinkle goat cheese over the top of each and
bake for 25-28 minutes or until golden and the eggs are set.</div>
<div>
<br /></div>
<div>
Remove
from oven and allow to cool for a few minutes. You may need to use a
butter knife to gently loosen the eggs from the tin. Store in an
airtight container in the refrigerator and enjoy warm or cold for
breakfast!</div>
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Make 12 mini frittatas.</div>
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Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com5tag:blogger.com,1999:blog-6144537172716721800.post-67144383664846654702017-03-30T06:48:00.000-05:002017-03-30T06:48:39.297-05:00Recent Foodie FindsWelcome to another edition of Recent Foodie Finds! Today I am rounding up a few new foodie-centric products that have come my way recently and I want to tell you all about them... scroll on down for the latest:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApmrbc_7IAwNR5L68vDQNlEA-Xo2fM4ADgYXSIXuIpokfh9Bj1rallEHw-vfkpFQ8OLgL0lCn-G6hX2rawK1B8Dj5m1yNMuTOPfyxR9b7La74SofJ6l_0tTKuPROwTHoDka9Re3Jivuc/s1600/IMG_2119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApmrbc_7IAwNR5L68vDQNlEA-Xo2fM4ADgYXSIXuIpokfh9Bj1rallEHw-vfkpFQ8OLgL0lCn-G6hX2rawK1B8Dj5m1yNMuTOPfyxR9b7La74SofJ6l_0tTKuPROwTHoDka9Re3Jivuc/s400/IMG_2119.JPG" width="400" /></a></div>
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<b><a href="http://www.goodfoodmadesimple.com/" target="_blank">Good Food Made Simple</a></b><br />
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Full disclosure: I'm not generally a fan of frozen prepared meals. I love to cook and most of your standard defrosted microwave meals don't really do it for me. That said, when I heard about Good Food Made Simple's new line of entree meals I was intrigued. As a working mom, finding the time and energy to cook real healthy meals for my family is a struggle-- and while I can make it happen for dinner, I have usually run out of steam once it comes to packing my lunch. And if there aren't leftovers or something I have made ahead of time available, then I'm usually buying something not so healthy for lunch at the office the next day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8mumD44GqTBLRrT-uUmNLCrPKOW-4WxzX84v02YWqjJxkbCbryzo8mJ8gCtH64b1SUO5AgPjfRtz1ZoB9BE07xNEqN_saJToLIQJTO8CbVyuiv8-xvIzUiQqITWVdy4P-paVFyGUkyo/s1600/IMG_2118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8mumD44GqTBLRrT-uUmNLCrPKOW-4WxzX84v02YWqjJxkbCbryzo8mJ8gCtH64b1SUO5AgPjfRtz1ZoB9BE07xNEqN_saJToLIQJTO8CbVyuiv8-xvIzUiQqITWVdy4P-paVFyGUkyo/s400/IMG_2118.JPG" width="400" /></a></div>
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Enter Good Food Made Simple. These new entree meals are made of organic ingredients and real foods like whole grains, organic veggies, and humanely raised meats. There is a huge variety of meals available and their focus on big flavor with simple ingredients was really appealing to me. I stocked up on a few and keep them in the freezer at work now. So no matter how crazy my evening is, I know I've got something hot and healthy waiting for me at work the next day.<br />
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As I mentioned, Good Food Made Simple offers a huge variety of entrees (and you can find them in the freezer section at many <a href="http://www.goodfoodmadesimple.com/where-to-buy/" target="_blank">local Target stores</a>), but I had a few clear favorites: The spicy cream Buffalo Style Chicken, Hatch Chile Mac, and the Lemon Chicken topped my list. Spoiler alert: they all include pasta. Because, pasta. In all seriousness though, I was pleasantly surprised by the big flavor, al dente noodles, and fresh-tasting veggies that I found in these meals. And on a busy day at the office, something tasty, healthy and easy like this is exactly what I need!</div>
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<b><a href="https://www.argotea.com/collections/garden-direct" target="_blank">Argo Tea Garden Direct Collection</a></b><br />
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I've been on a hot tea kick lately. I love having a cup at work in the afternoon when I need a little caffeine jolt (but not one that's going to keep me up all night) or a little decaf herbal tea when I'm looking for a calming effect. Argo Tea is one of the best spots in Chicago for a wide variety of high quality teas and their new Garden Direct Collection is their most premium offering yet. The Garden Direction Collection is made up of over 24 different varietals in loose leaf format, each coming from a single estate in the world's best tea growing regions.</div>
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I've become a huge fan of their Armenian Mint tea. It has a really refreshing mint flavor -- not the stale kind you might find in other run of the mill mint teas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNW1Eqtgxl3nuLMVcNGOS17ENcykbFafnY6Oa_vs-3g8ZK_6NlfXwWC-uUGP7rqZ13TMa5nf31DfXH1XhDD-1-kYXneJVWRsPzT-ZElqHcgVCLlmAeebE1oS-8cYLoxsVoWHYNjcPAVM/s1600/IMG_0625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNW1Eqtgxl3nuLMVcNGOS17ENcykbFafnY6Oa_vs-3g8ZK_6NlfXwWC-uUGP7rqZ13TMa5nf31DfXH1XhDD-1-kYXneJVWRsPzT-ZElqHcgVCLlmAeebE1oS-8cYLoxsVoWHYNjcPAVM/s400/IMG_0625.JPG" width="400" /></a></div>
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<a href="http://eatpurely.com/" target="_blank"><b>Eat Purely</b></a><br />
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As I mentioned earlier in this post, packing a decent lunch is next to impossible for me these days. The Eat Purely app has become another secret weapon of mine, ensuring that I get a healthy and delicious meal at the office. Eat Purely is a meal delivery service offering chef-crafted meals featuring locally sourced and healthy ingredients. They feature a few different entrees for both lunch and dinner every day. You simple order it on the app, select the timeframe in which you'd like it delivered, and then your Eat Purely meal shows up at the curb for you to pick up. The app also displays the menu for a week at a time and allows you to order in advance, which is great for planning purposes.<br />
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I have ordered Eat Purely a handful of times and haven't been disappointed yet. Some of my favorites so far have been the veggie burrito bowl (I've ordered it twice!), the spiced Moroccan chicken with couscous and roasted vegetables, and the savory penne with squash, kale, and mushrooms. The meals are substantially portioned (I actually couldn't even finish the pasta dish, which is rare for me) and if they need reheating, simple instructions for the oven, stove, and/or microwave are included.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7cUd2rCLPXMXqT5lJde0duVCE_E0ROwwxzpjLqyLJL4liRDay-ufIj3iFgXqCD5rAnUQ5nv-rLbTZAPMFDvGVEJ_nMLS-GTypUMrNbq3250M6FBW1IkToP5_JAZwuNCk0ZOC2TSH0cc/s1600/IMG_2106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe7cUd2rCLPXMXqT5lJde0duVCE_E0ROwwxzpjLqyLJL4liRDay-ufIj3iFgXqCD5rAnUQ5nv-rLbTZAPMFDvGVEJ_nMLS-GTypUMrNbq3250M6FBW1IkToP5_JAZwuNCk0ZOC2TSH0cc/s400/IMG_2106.JPG" width="400" /></a></div>
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Do you live in Chicago and want to give Eat Purely a try? Download the app and use code <b>ANNEC4</b> and get $10 off your order!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_-1Fwyd0bbPXPLkZ2UJYa-3GuZZ1EYfqTxGae2o2UsCcB8zuDI_sPpTlFRuggm3OvhllQrQxFQa3Q2gOm0hHNyXRzYwnW3L80gl5Oy6H1g821IgLLbRwJY-0AsDeufS9ZpHZpRwgam8/s1600/IMG_2051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8_-1Fwyd0bbPXPLkZ2UJYa-3GuZZ1EYfqTxGae2o2UsCcB8zuDI_sPpTlFRuggm3OvhllQrQxFQa3Q2gOm0hHNyXRzYwnW3L80gl5Oy6H1g821IgLLbRwJY-0AsDeufS9ZpHZpRwgam8/s400/IMG_2051.JPG" width="400" /></a></div>
<b><a href="http://www.amira.net/consumer/" target="_blank"><br /></a></b>
<b><a href="http://www.amira.net/consumer/" target="_blank">Amira Smoked Basmati Rice</a></b><br />
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This rice is so delicious! Basmati on its own is great rice-- it has such a nice light and fluffy texture and it is perfect for pairing with saucy dishes. So when I heard that Amira was coming out with a smoked version, I was intrigued and definitely wanted to give it a try. As soon as you open the bag of rice you get a whiff of that smokiness that permeates all of the rice in the bag. From a health perspective, it is a naturally gluten-free product that has been proven to help with weight management and aids in good digestion and healthy skin too!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTBVHSkRg1hLJVsEwtF7tzpV7YGoUIkifxmmEkmlMNFDxD9lGlJHuz9sW6aCeOTC2hqP7SEhKLJ3G4l6Qdtd8a1MpBRBzRg9Rx4wV-BgIfjb_Mky52FXEI_dyXLc_VCn0lBBA6usl334/s1600/IMG_2061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOTBVHSkRg1hLJVsEwtF7tzpV7YGoUIkifxmmEkmlMNFDxD9lGlJHuz9sW6aCeOTC2hqP7SEhKLJ3G4l6Qdtd8a1MpBRBzRg9Rx4wV-BgIfjb_Mky52FXEI_dyXLc_VCn0lBBA6usl334/s400/IMG_2061.JPG" width="400" /> </a></div>
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I combined the smoked basmati rice with some fresh lime juice and cilantro, making it the perfect base for a Mexican rice bowl. And this simple, hearty and flavorful dish turned out so great that I can't wait to share the recipe with you soon!</div>
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<i>Editor's Note: Complimentary samples of some of these products were provided in order to facilitate this post. The opinions expressed, however, are my own. Thank you for supporting the brands that support A Squared! </i></div>
Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com355tag:blogger.com,1999:blog-6144537172716721800.post-68392457302515682532017-03-22T07:00:00.000-05:002017-03-22T07:00:49.625-05:00What's For Dinner Wednesday: Monte CristoAfter coming back from a recent work trip I spent a day at home with Hannah getting our house/life back in order and noticed that our refrigerator was filled with lots of random leftovers and ingredients. Not one to waste anything (if I can help it), my gears started turning trying to figure out what I could make of this assortment of food and upon realizing that we had tons of sliced ham and turkey, Swiss cheese, Italian bread, and a few tiny jars of raspberry jam I immediately thought of making Monte Cristo sandwiches. The weird thing is that I have actually never eaten one.<br />
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The Monte Cristo used to be my dad's go to brunch order at our favorite (sadly, now closed) family breakfast place in Newport, RI. As a kid, I remember thinking that this French toast/club sandwich hybrid sounded kind of gross... as an adult, that savory sweet combination is exactly what I'm looking for in a brunch-- or in our case, dinner-- dish! After doing a little research to finalize my recipe though, I have found that a lot of people still echo my earlier "gross!" sentiments about this sandwich, making it quite the controversial brunch menu item. In fact, a few days after we made them I saw this episode of Gilmore Girls (<a href="https://www.youtube.com/watch?v=yP6-D145SyE" target="_blank">watch here starting at 4:14</a>) with a funny bit about the "disgusting ridiculous sandwich that no one has ever ordered." There are also lots of ideas about how it should be made: baked, pan fried, or deep fried; topped with syrup, jam, powdered sugar, or combination of the three... you see what I am getting at here. Regardless of the controversy, I thought they were tasty and Alex was skeptical, but also agreed. Here is my take on making them:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0yLI8En_qvlmJz4utpYCc6tV86GvYxlsY-dyE85w_0rG4jHzj8bMFXrZyTENk11YUjaey9ScQ-a5A4Q4cg6ozFKdTR7_uvc6aTtlDvh7FF2V-TtzeeRhhm4rl-_VxZ-H5czcq7nuyV-A/s1600/MonteCristo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0yLI8En_qvlmJz4utpYCc6tV86GvYxlsY-dyE85w_0rG4jHzj8bMFXrZyTENk11YUjaey9ScQ-a5A4Q4cg6ozFKdTR7_uvc6aTtlDvh7FF2V-TtzeeRhhm4rl-_VxZ-H5czcq7nuyV-A/s640/MonteCristo1.jpg" width="640" /></a></div>
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At Ocean Breeze (the family favorite spot I mentioned earlier), the Monte Cristo was more of a Croque Monsieur meets French Toast and that was my inspiration for our sandwich. Essentially, you build a sandwich with layers of sliced ham, turkey and Swiss cheese with a little Dijon mustard spread inside two thick slices of bread and then dip the bread in an egg custard before pan-frying until the bread becomes golden and the cheese melty. Like French toast, I serve this messy sandwich with a knife and fork and a combination of maple syrup (because that's how I have seen it served before) and raspberry jam (because after doing research, this topping frequently came up and I liked the sound of it). I have seen it topped with powdered sugar before, but I liked the idea of the sweet maple and raspberry flavors along with the punchy mustard and Swiss. It turned out to be a winning combination and an easy, but decadent dish.<br />
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It's the perfect dish for when you can't decide what you're in the mood for: breakfast or dinner, savory or sweet. This dish has you covered!<br />
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<b>Ingredients:</b></div>
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<ul>
<li>Cooking spray </li>
<li>1 Tbs. mayonnaise</li>
<li>1/2 Tbs. Dijon mustard</li>
<li>1/2 Tbs. whole grain mustard</li>
<li>4 slices white Italian bread</li>
<li>4 slices Swiss cheese</li>
<li>4 slices turkey breast</li>
<li>4 slices ham</li>
<li>2 eggs</li>
<li>1/2 cup milk</li>
<li>1/2 tsp. Paprika</li>
<li>Salt and pepper, to taste</li>
<li>Maple syrup and raspberry jam, for serving </li>
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Coat a griddle or large frying pan with cooking spray and heat over medium heat.</div>
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In a small bowl, whisk mayonnaise and mustards together. Set aside.</div>
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To assemble the sandwiches, place two slices of bread on your work surface-- these will the bases of your two sandwiches.</div>
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Spread
each slice of bread evenly with half of the mustard and mayonnaise
mixture. Top with one slice of cheese. Continue by layering two slices
of turkey and two slices of ham on each. Top with another slice of
cheese.</div>
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Spread the remaining mustard and
mayonnaise mixture evenly over the inside of the remaining two bread
slices. Place the slices sauce-side down on the prepared sandwich halves
and set aside.</div>
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In a shallow bowl, whisk
together eggs, milk, paprika, and salt and pepper, to taste. Holding the
sandwiches together with your hands or tongs, carefully place each one
in the egg mixture bread-side down, allowing the bread to fully soak in
the egg mixture. Flip the sandwiches to allow the other slice of bread
to do the same. </div>
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Transfer the sandwiches to the
hot griddle or pan and cook covered on low until the bread is golden
and cheese begins to melt. Carefully flip the sandwiches over, cover,
and cook until the other half of the sandwich is brown as well.</div>
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Transfer the warm sandwiches to a plate and top with maple syrup and raspberry jam. Enjoy with a fork and knife.</div>
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<!-- COLLECTIVE WIDGET CODE END -->Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com3tag:blogger.com,1999:blog-6144537172716721800.post-40483467617767416332017-03-20T07:00:00.000-05:002017-03-20T07:00:24.914-05:0010 Recipes for the Whole Family to Enjoy [Adapted for Babies!]As someone who loves food and loves cooking, getting to the stage of babyhood where Hannah can eat table food has been so much fun for me! I have loved making purees for her, trying different fruit and vegetable combinations, and adding in spices like cinnamon, thyme, and ginger along the way. And finding creative ways to introduce protein to my formerly toothless girl (she finally popped her first two teeth just before 9 months) has also been a fun adventure. The idea of eating pureed chicken horrifies me (and I tried serving it to her twice and Hannah had a similar reaction to the texture), so until she can chew she's been enjoying black bean and chickpea purees, mashed avocado, and many a scrambled egg. Now that she's almost 11 months old (what?) and has been eating solids for a few months, I'm feeling much more confident about introducing her to some of the meals that Alex and I also enjoy. So I've been scouring my recipe archives to find things that we can all enjoy together-- maybe with a few simple tweaks to make them baby-friendly. So, if you're feeding a little one and need some ideas I have rounded up a few recipes below, along with some baby-friendly cooking notes:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtXQEF4GfmQC_ikd1OvQQrIymW02f8XI1IlB2PcnOf1mURdQ88yaRUTul5giK_fD2Vmy7RqFZCOxCzAVVgWIODeXhrsw2nGw_FknM4Nca7n1oeo1DYCUih1qUiMe99_NhIwXmszr8b_M/s1600/BlueberryBananaPancakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtXQEF4GfmQC_ikd1OvQQrIymW02f8XI1IlB2PcnOf1mURdQ88yaRUTul5giK_fD2Vmy7RqFZCOxCzAVVgWIODeXhrsw2nGw_FknM4Nca7n1oeo1DYCUih1qUiMe99_NhIwXmszr8b_M/s640/BlueberryBananaPancakes1.jpg" width="640" /></a></div>
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<a href="http://www.aasquaredblog.com/2015/01/blueberry-banana-buttermilk-pancakes.html">1. Blueberry Banana Buttermilk Pancakes</a> - The blueberries in these pancakes will soften and burst with cooking, but just remember to cut up any berries or bananas for topping (and also the pancakes) into baby-safe pieces. <br />
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<a href="http://www.aasquaredblog.com/2014/05/recipe-re-do-herbed-cauliflower-yukon.html">2. Herbed Cauliflower & Yukon Gold Puree</a> - This smooth puree is delicious for adults and babies and a great way to introduce baby to the flavors of fresh herbs against the more subtle flavors of cauliflower and potato.<br />
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<a href="http://www.aasquaredblog.com/2014/12/whats-for-dinner-wednesday-cheesy.html">3. Cheesy Orzotto</a> - Like mac and cheese, but the orzo is already small enough for tiny mouths. Sub in more chicken broth for the white wine and season with shallots and salt/pepper at your discretion!<br />
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<a href="http://www.aasquaredblog.com/2014/01/fire-roasted-tomato-soup.html" target="_blank">4. Fire Roasted Tomato Soup</a> - Soup is a fun way to introduce new and bolder flavors to a baby in a format that's easy to spoon feed to little mouths. Just be sure to serve lukewarm and leave out the red pepper flakes in this recipe.<br />
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<a href="http://www.aasquaredblog.com/2014/08/meatless-monday-cheesy-zucchini-cakes.html">5. Cheesy Zucchini Cakes </a>- Omit the red pepper flakes from this recipe and you've got a perfect hearty, but vegetarian finger food for your little one.<br />
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<a href="http://www.aasquaredblog.com/2013/07/whats-for-dinner-wednesday-italian_24.html">6. Italian Turkey Meatballs </a>- Turkey meatballs were one of the first meats that we introduced to Hannah and she loved them! Leave out the red pepper flakes and cut these into pea-sized pieces for baby to enjoy as finger food.<br />
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<a href="http://www.aasquaredblog.com/2014/11/recipe-re-do-pumpkin-oatmeal-chocolate.html">7. Pumpkin Oatmeal Chocolate Chip Muffins </a>- Pumpkin puree was one of the first foods that I introduced to Hannah and muffins are another fun finger food for her to experiment with. Leave the chocolate chips out for baby and serve as a fun snack.<br />
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<a href="http://www.aasquaredblog.com/2016/12/slow-cooker-pot-roast-with-root.html">8. Slow Cooker Pot Roast with Root Vegetables</a> - The slow cooker is my go to way to prepare Hannah-friendly meat. It cooks low and slow so it is soft enough for babies without a full mouth of teeth to chew-- and includes some hearty root vegetables too. Just omit the hot sauce and enjoy!<br />
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<a href="http://www.aasquaredblog.com/2014/11/roasted-butternut-squash-with-rosemary.html">9. Butternut Squash with a Rosemary Pecan Parmesan Crust </a>- Roasting the squash gives it the same soft texture you'd get from a puree, but this crust adds some nice new flavors. Just make sure the herbs are chopped fine and leave out the pecans for baby.<br />
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<a href="http://www.aasquaredblog.com/2014/02/herb-roasted-carrots-redskin-potatoes.html" target="_blank">10. Herb Roasted Carrots & Potatoes</a> - This recipe does call for onions, but you could leave them out if you'd prefer not to introduce them to baby quite yet.<br />
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<!-- COLLECTIVE WIDGET CODE END -->Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com8tag:blogger.com,1999:blog-6144537172716721800.post-87813078557580313542017-03-15T07:00:00.000-05:002017-04-12T13:41:28.681-05:00The Best & Worst of Food Delivery in Chicago<div style="text-align: left;">
As much as I love the Chicago restaurant scene and getting dressed up to go out on the town, I have always been a fan of a date night in. And especially during those last few exhausting months of pregnancy and during the last 10+ months of even more exhausting new motherhood, ordering dinner, a bottle of wine, and a movie at home has really become our go to date night option. And I can't say I hate it!</div>
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With as much as we have been ordering out in recent months I have become something of a Chicago food delivery aficionado. I have tried pretty much every service available in Chicago-- and there are a LOT of them out there these days! And boy, have I got a lot of opinions now! After several months of "research," I have compiled a comprehensive list for you here: the good, the bad, what to order, and which service to avoid... plus a few referral links for discounted delivery too!<br />
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<b><a href="https://www.seamless.com/" target="_blank">Seamless</a> & <a href="https://www.grubhub.com/" target="_blank">GrubHub</a></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQWMFUvVROZ1B0GbHUBSXKvIot4UhHU5ZZMTs9_TH7BmtW9lxJ9A0GYWQaD3wYfhkn04nANul62q8QrX7ThKTpYwqswAF5AV0l9Ed8nQFMVozllUsmMKDOE2Dl8xxNSayvdIHyIGspyA/s1600/IMG_2550.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/AVvXsEitQWMFUvVROZ1B0GbHUBSXKvIot4UhHU5ZZMTs9_TH7BmtW9lxJ9A0GYWQaD3wYfhkn04nANul62q8QrX7ThKTpYwqswAF5AV0l9Ed8nQFMVozllUsmMKDOE2Dl8xxNSayvdIHyIGspyA/s400/IMG_2550.JPG" width="400" /></a><b>Pros: </b>I'm lumping these two together because they are sister companies and the apps are almost identical. These apps offer a huge selection of restaurants so no matter what you're in the mood for-- from cold pressed juice to greasy pizza and from steak to sushi, they've likely got at least one restaurant on their list that offers it. And because they are so widely used, there are tons of user ratings available for the restaurants here and I use them religiously (only 4-star and up ratings for me!) to filter my searches when looking for new-to-me restaurants. They also offer scheduled ordering, which is a really nice option if you'd like to plan ahead for a future delivery. <br />
<b>Cons:</b> They rarely offer deals or coupon codes, so scoop them up if/when you see one! Also, inconsistency can be a problem. I've had really great experiences getting delivery from these apps, some meh, and some bad ones too. Some orders have delivery tracking, some don't. Some orders arrive promptly, some take double the estimated amount of time... it all depends on your luck and how busy they are, I suppose. What I will say is that when I've had to call or email about order issues, these guys have always handled them professionally and with a refund or credit when warranted.<br />
<b>Where to Order From:</b> Kuma's Corner or Kuma's Too. Their enormous burgers and oversized mac and cheese are amazing! And especially on a weekend, they're known for drawing a crowd and a long wait time to be seated so have Kuma's delivered to you instead.<br />
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<b><a href="http://springboard.postmates.com/cvAe/Kultc3QMsB" target="_blank">Postmates</a></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aDrTog4iVu3qMkSn888leBE7YJ8v2TK9MMlquZBQDjgDUqyWTCtEsyh_-xzVidpRkfFrDvfTi1ZIUZLeaNlCXRqSMkXmez7eyzg-MXEe2yNxOtfX616ooOdUx7RqFjClNfgNtXJMyj8/s1600/IMG_1796.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/AVvXsEh_aDrTog4iVu3qMkSn888leBE7YJ8v2TK9MMlquZBQDjgDUqyWTCtEsyh_-xzVidpRkfFrDvfTi1ZIUZLeaNlCXRqSMkXmez7eyzg-MXEe2yNxOtfX616ooOdUx7RqFjClNfgNtXJMyj8/s400/IMG_1796.JPG" width="400" /></a><b>Pros: </b>Postmates allows you to get food delivered from virtually anywhere-- even fast food or fast casual places that you wouldn't necessarily consider for delivery like Chipotle or McDonald's. In my experience, the <br />
couriers for this service are super friendly and they'll text you if they have questions about your order or if the food is taking longer than estimated to prepare. And while many food delivery apps allow delivery tracking, this one is definitely one of the most accurate: You can watch your courier's travel on a map starting from the time you place your order to the time it arrives at your door. <i>Use my code<b> FSVD</b> <a href="http://springboard.postmates.com/cvAe/Kultc3QMsB" target="_blank">here</a> for free delivery for 7 days!</i><br />
<b>Con:</b> Crazy high delivery fees! Like Uber, delivery charges can surge during peak hours. So, during a big game, snowstorm, or weekend night, look out! Delivery fees can easily escalate into the $10-$15+ range quickly, making that quick delivery dinner even more expensive than running out to your favorite fast casual spot.<br />
<b>Where to Order From: </b>Chipotle, ha! Also, you can get Chicago favorites like Smoque BBQ and Pequod's Pizza delivered right to your door... even with a high delivery fee, there are nights when that certainly beats waiting 1 hour+ for a table at one of these popular places!<br />
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<b><a href="https://bnc.lt/W9Qc/EsjLqqIMsB">Caviar</a></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZ8NnzVOhxo5RmhpKq5s2ObSHvxRzXaEXZrQ-LqAFizSMTnTI1kJj9FjKwHn0t9Zbk26afAKXPpsw6SIT6bJAO-y5tmzStVB5F_1pvKpzZOboRhBj90T2tlT1SBtpd2m3AqiCya7xvHc/s1600/IMG_5867.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/AVvXsEgQZ8NnzVOhxo5RmhpKq5s2ObSHvxRzXaEXZrQ-LqAFizSMTnTI1kJj9FjKwHn0t9Zbk26afAKXPpsw6SIT6bJAO-y5tmzStVB5F_1pvKpzZOboRhBj90T2tlT1SBtpd2m3AqiCya7xvHc/s400/IMG_5867.JPG" width="400" /></a><b>Pro: </b>Caviar is probably one of my favorite delivery apps. They have a great selection of restaurants including many higher quality and trendy spots around the city. Their service is consistently good, the app is user friendly and includes actual photos of the dishes (this is seriously a game changer when you're scrolling through an online menu), and they're almost always running some kind of deal--either a coupon code or free or discounted delivery from select restaurants.<br />
<i>Get $10 off your first two orders using <a href="https://bnc.lt/W9Qc/EsjLqqIMsB">this link</a> to sign up!</i><br />
<b>Con: </b>I've only got one small con for this one. Caviar offers realtime order tracking like many other delivery apps, but sometimes theirs is a bit wonky with delivery estimates jumping from 22 minutes to 6 and then back up to 21 minutes, for example. It isn't a huge issue, but can make planning for your delivery a little challenging.<br />
<b>Where to Order From: </b>Honey Butter Fried Chicken and The Budlong! When I had a fried chicken craving on a snowy night toward the end of pregnancy, discovering that Caviar would deliver from HBFC (get the pimiento mac and cheese) and The Budlong (for Alex's favorite Nashville-style hot chicken) was pretty much the highlight of that week for me. And we have ordered from both a few times since and are never disappointed.<br />
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<b><a href="https://primenow.amazon.com/restaurants" target="_blank">Amazon Restaurants</a></b><br />
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<b>Pro: </b>This is a newer offering from Amazon designed to make your life even more convenient. Order food from local restaurants via the Prime Now app and have dinner delivered right to your door-- with no delivery fee! We have used this service to order a barbecue dinner from Chicago Q (our favorite white tablecloth BBQ "joint") and countless times for pizza from Roots. They also sent a text to let us know that the food was on its way with an option to track the delivery via realtime GPS.<br />
<b>Con:</b> Just like Amazon's free and expedited shipping perks, you must be an Amazon Prime member to use this service. It's also a newer offering, so the restaurant selection is a bit slimmer than on other apps. There are also some kinks in their delivery tracking, where sometimes it tracks your order and sometimes the map shows no movement until your food just shows up.<br />
<b>Where to Order From: </b>Our new go to spot for pizza, Roots Pizza. Their crust is the best, they offer tons of creative topping options, and the menu features some cool local chef-inspired pizzas like my favorite featuring butternut squash, Brussels sprouts and bacon. They also deliver prepared foods from Eataly!<br />
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<b><a href="http://ubr.to/EatsGiveGet">UberEATS</a></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtnbdpfIPqjZZNsMHXeS1Es-Gf5BsjjjFpSqV6BLvH2xaWcqG87R3JwpLbL5nbJL34E463TTairUTwAw-mQ2eOMSaZONzuZ49SL3HHnOh4U4-3N5EPyzeYbQU23ZZr2fOXRSnAOSWOig/s1600/IMG_6403.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/AVvXsEhWtnbdpfIPqjZZNsMHXeS1Es-Gf5BsjjjFpSqV6BLvH2xaWcqG87R3JwpLbL5nbJL34E463TTairUTwAw-mQ2eOMSaZONzuZ49SL3HHnOh4U4-3N5EPyzeYbQU23ZZr2fOXRSnAOSWOig/s400/IMG_6403.JPG" width="400" /></a></div>
<b>Pro:</b> The great thing about this service is that it allows you to have food delivered from tons of different restaurants, many of which do not partner with other delivery services. The app is easy to use and has great search/filter functionality. If you type in "BBQ," it will prompt you to decide if that is BBQ chicken, pork, wings, etc. You can also track your courier on a map so you have a realtime idea of when your food is arriving.<br />
<i>Get $15 off your first order <a href="http://ubr.to/EatsGiveGet">here</a>.</i><br />
<b>Con:</b> My experience ordering via UberEATS has been very similar to my experience using Uber: On balance, the service is convenient. However, because you're relying on a randomly selected (and maybe not super vetted) person making a few extra bucks in their downtime to drive you (or in this case, your food) around the customer service experience can be spotty. And when it's bad, Uber customer service is just as lacking as it is if you've ever had to report a bad driver experience. On the one hand, we recently ordered pizza from Coalfire and the driver was prompt and polite. On another, we ordered dinner from Stella Barra Pizzeria and when I went out to pick up our food I realized that the pizza was missing completely. I told the driver, she told me Uber couldn't do anything, blamed the restaurant, told me to call them, and drove away. Stella Barra went out of their way to make up for the mistake, sending a new pizza and a gift card our way to apologize (and comping the cost of the second pizza and its delivery), but they were understandably frustrated with Uber. Our pizza was sitting there with the rest of our food and the driver neglected to double check the order and take it with her.<br />
<b>Where to Order From: </b>Stella Barra Pizzeria, of course! Their pizza is amazing and they took such good care of us after our botched Uber order that I love them even more now. <br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEJEbPXMk4YIi_GYP09c_v7fIQ2mXH3l_Fc2nmvpOBeo2yb-BIFb85XIrr2fN2Lece4uq0FvQzegMDwnPteejlFOuRyWV0N7vanIddxLcIM1kmykFkoTe3aW6psuAPkEq2uOROy7YIHQ/s1600/IMG_3093.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/AVvXsEjoEJEbPXMk4YIi_GYP09c_v7fIQ2mXH3l_Fc2nmvpOBeo2yb-BIFb85XIrr2fN2Lece4uq0FvQzegMDwnPteejlFOuRyWV0N7vanIddxLcIM1kmykFkoTe3aW6psuAPkEq2uOROy7YIHQ/s400/IMG_3093.JPG" width="400" /></a><a href="https://www.delivery.com/share?code=acolvin">delivery.com</a></b><br />
<b>Pros: </b>Rewards points! I'm a fan of any brand that rewards its customers for their loyalty and delivery.com is one of them. Earn 20 points with every $1 spent on your order and redeem them for credits on future orders or for swag like a Roku or an iPad. delivery.com frequently emails out coupon codes for delivery discounts so there is almost always an active one available to use. And they have also started offering laundry and alcohol deliveries on top of food! <i>Use <a href="https://www.delivery.com/share?code=acolvin">this link</a> to get $7 off your first delivery.</i><br />
<b>Cons: </b>The selection of restaurants is not as high end or as diverse as some of the others on the list. There are a few local favorites available, but a lot more of your standard takeout pizza and Chinese offerings. The order tracking is also a little old school: You'll get one or two updates about your order via text message, but no realtime map tracking like you get in some of the other apps.<br />
<b>Where to Order From:</b> We don't do sushi often, but when we do it's almost always from our go-to neighborhood spot Ukai-- and via delivery.com. And Irazu serves up amazing Costa Rican food. <br />
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<b><a href="https://www.diningin.com/" target="_blank">DiningIn.com</a></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6IT1Af3VrpGBA7V3XVJbY-UBdZTp6CsrNWLbN6ZsoQXb6qD7cfxLrZrhT6G-N7-RqDlDNkn-jah7fVFz6RFyffs0XZMtGlHpHDJEJmMD25VQWdUeqc2dCLYewtUSpMJTNHFu8Pf6qk0/s1600/IMG_6272.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/AVvXsEhX6IT1Af3VrpGBA7V3XVJbY-UBdZTp6CsrNWLbN6ZsoQXb6qD7cfxLrZrhT6G-N7-RqDlDNkn-jah7fVFz6RFyffs0XZMtGlHpHDJEJmMD25VQWdUeqc2dCLYewtUSpMJTNHFu8Pf6qk0/s400/IMG_6272.JPG" width="400" /></a><b>Pros: </b>This was one of the first online ordering options available in Chicago and I'm pretty sure that Alex and I used it the first night we lived in the city and ordered California Pizza Kitchen to eat while we unloaded boxes. Ahhh, memories.<b> </b>DiningIn.com offers delivery from some of the more well known and upscale downtown Chicago restaurants. So if you're looking for delivery from places like Carmines, River Roast, Michael Jordan's Steakhouse or Slurping Turtle then look to DiningIn.com. Also, if you are a Lettuce Entertain You rewards member, you can order from virtually any of their restaurants on this site and can also enter your Frequent Diner number at checkout to earn points with orders from any of their restaurants. Get rewarded for ordering in!<br />
<b>Cons:</b> No app! And you thought delivery.com was old school... ;) DiningIn.com is strictly available via website, so the platform is pretty basic in what it offers and is not as easy to place orders when you're on the go.<br />
<b>Where to Order From:</b> Any of the Lettuce Entertain You restaurants like Big Bowl, Osteria Via Stato, or Wildfire!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrWLQ7d0pRuriohwkWeXKd8rw37Io2Om5Q0oVZ0UVYpZI7-j-zo86pA74fWopkxYW9upmTrzGE63qYGzJalXKIy0IiVO8GDCEg0nEluFEjDCBxSZfTM2nSkOlkGvUwyARWWvp1bwkMw0/s1600/IMG_3282.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/AVvXsEikrWLQ7d0pRuriohwkWeXKd8rw37Io2Om5Q0oVZ0UVYpZI7-j-zo86pA74fWopkxYW9upmTrzGE63qYGzJalXKIy0IiVO8GDCEg0nEluFEjDCBxSZfTM2nSkOlkGvUwyARWWvp1bwkMw0/s400/IMG_3282.JPG" width="400" /></a><b><a href="http://drd.sh/ZRtMnX/" target="_blank">DoorDash</a></b><br />
<b>Pros:</b> Full disclosure, I have only used this app for delivery twice. That said, I'm a fan. There's a great selection of restaurants available from fast casual to high end. The app is really easy to use with a search by Cuisine feature and a lot of free delivery options. They also offer an interesting order tracking system that tells you when your order was received, when they began preparing it, when your delivery person has arrived at the restaurant, and when they have departed with your order. There's no map, but this is about as close as you can get-- and I would mention that both of the times we used DoorDash our order arrived way ahead of schedule.<br />
<i>Free delivery on your first order using <a href="http://drd.sh/ZRtMnX/" target="_blank">this link</a>.</i><br />
<b>Cons:</b> This one is lacking some of the info that makes the other apps really savvy. There aren't any ratings from other users displayed, which I find really helpful-- especially when ordering from a new-to-me restaurant.<br />
<b>Where to Order From:</b> Taco Joint is one of our favorite spots for Mexican food in the city and they offer free delivery via DoorDash. This app is also great for restaurants known for big crowds and no reservations-- so you can enjoy your Big Star tacos or Coalfire pizza at home without the long wait!<br />
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<b>Groupon to Go</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTqvM6TD5GH5kUf22KjZv5mWnmsdvxWxAkKE_7Eiq19THB85L1lm0_NMaYFKgL-T6VKmpuaa-bQBT_-mA3aRFB1Y6TwpqSt-sSS5YgL5Aw0y0k0yvb9POgcBz4suRa1Bf-9j9e8HXtMI/s1600/IMG_7240.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/AVvXsEiQTqvM6TD5GH5kUf22KjZv5mWnmsdvxWxAkKE_7Eiq19THB85L1lm0_NMaYFKgL-T6VKmpuaa-bQBT_-mA3aRFB1Y6TwpqSt-sSS5YgL5Aw0y0k0yvb9POgcBz4suRa1Bf-9j9e8HXtMI/s400/IMG_7240.JPG" width="400" /></a><b>Pros: </b>There seem to be some good deals available at many of the restaurants they feature. And you've likely already got a Groupon account. Also, the burrito I ordered was pretty tasty.<br />
<b>Cons: </b>Where to begin? First off, I've had some less than amazing experiences with Groupon as of late so I was already a little jaded when I tried Groupon to Go. The ordering system is so confusing. There is a lot to filter through and deals are advertised and they make it incredibly difficult to figure out how to redeem them. I placed an order from Asada Mexican Grill because they were advertising $4 burritos, however there was no instruction on how to redeem this deal and it wasn't applied to my order. The same goes for the emails Groupon kept sending me saying I had a $10 credit to use on Groupon To Go orders. After contacting their support team a few times and then escalating the issues, I did get reimbursed for the falsely advertised burrito discount along with a $5 credit to use on future... though with all these other great delivery services (with much better customer service when issues arise too) that's probably not going to happen again.<br />
<b>Where to Order From: </b>I'd steer clear of this one in favor of one of the aforementioned apps.<br />
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Happy dining in! What's your go to delivery app?<br />
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<!-- COLLECTIVE WIDGET CODE END -->Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com150tag:blogger.com,1999:blog-6144537172716721800.post-91112756367524710492017-03-09T08:45:00.003-06:002017-03-09T08:45:21.536-06:00Recent Restaurant Visits: Eddie V's Prime SeafoodI'm ashamed to say how long it's been since I had a true girls night out-- one without babies, without husbands, and one where I actually put on makeup and did my hair. As if they were reading my mind, the amazing people at <a href="http://www.eddiev.com/locations/il/chicago/chicago/8515" target="_blank">Eddie V's Prime Seafood</a> invited me in for dinner recently and I thought this would be the perfect opportunity to enjoy some rose, catch-up, and great food with my best friend... and I was right!<br />
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<a href="http://www.eddiev.com/" target="_blank">Eddie V's</a> is perfect for girls night or a date night because it feels glamorous as soon as you walk in the door: You're greeted by cool blue lighting, live jazz music coming from the bar, and a super attentive staff. Alexis and I stopped in for a later dinner on a Saturday night and the restaurant was busy, but the service was flawless. We loved our (conveniently named) server Eddie who walked us through the menu from start to finish and helped us select the perfect combination of dishes for our night out.<br />
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After glancing around the dining room and noting the generous entree portion sizes, Alexis and I decided to start our meal with something fresh and simple and we split the Heirloom Tomato Salad. They split the salad for us and we were each presented with a gorgeous thick slice of yellow heirloom tomato topped with shredded basil, creamy bufala mozzarella, and a touch of olive oil and balsamic vinegar. I love a well done caprese and this was the perfect way to start our meal.<br />
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Selecting our entrees was tough! Eddie V's is known for their seafood, of course, but they also offer a great selection of chicken, beef, and steakhouse-inspired entrees as well. There's really something for everyone on this menu. We both decided that seafood seemed like the appropriate choice here and ordered the North Atlantic Lemon Sole and the Jumbo Gulf Shrimp-- because best friends strategically order entrees that they can share with one another, of course.<br />
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The sole was amazing. A large filet of flaky white fish was perfectly breaded in a Parmesan and panko crust that was crispy and not at all greasy or heavy. It was topped with a flavorful lemon garlic butter and finished with a simple tomato and herb salad. I loved this simple and delicious almost Milanese-style preparation. <br />
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The Gulf Shrimp was indeed jumbo and also an excellent entree choice. This shrimp was grilled until tender and served "oreganata style:" Topped with a combination of fresh herbs, garlic, breadcrumbs, and shallots in a buttery white wine sauce with a hint of mustard. The shrimp had great flavor and was made a little more decadent by the addition of fresh jumbo lump crab meat.<br />
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One of my favorite things about dining at upscale steak and seafood spots is the a la carte side dish menu. I love being able to choose exactly what I want as a side dish for my entree-- and to order a few to share with my dining companions! At Eddie V's there is no shortage of great options and we finally settled on three: The first-- and a no brainer for us-- was the Brussels sprouts. They're sauteed with bacon and shallots, so there's tons of amazing flavor. And they have that great caramelized texture that you want in a Brussels sprout.<br />
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We also ordered the Roasted Beets with Candied Walnuts. I love roasted beets and these were so simply prepared, but so tasty. Beets have that great earthy taste, so pairing them with the sweet candied walnuts (which add a good crunch) and a hint of citrus flavor was wonderful.<br />
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Lastly, we both raised an eyebrow at the sound of Butter Poached Lobster Mashed Potatoes and knew we needed to try them. They sounded way too decadent not to and we hadn't indulged in any lobster in the rest of the meal, so it only made sense. Wow, these were something else! A generous portion of creamy mashed potatoes is topped with tender buttery lobster and then finished with rich gravy. This is totally the kind of side dish you'd expect at a prime steak or seafood restaurant-- in fact, this would be a fabulous "surf" side to your "turf" entree-- with large whole pieces of lobster (not tiny bits and pieces) over cheesy mashed potatoes. And I'm not even much of a gravy fan, but this whole side dish was really a showstopper.<br />
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And speaking of showstoppers, let's talk about dessert. Eddie V's offers a great selection of housemade desserts, but they are known for their Hot Bananas Foster Butter Cake so we opted to share that. Our server Eddie presented the dessert and then really wowed us with a little tableside flambé. The flambé cooked the alcohol out of the rum sauce and warmed the butter cake, which paired perfectly with the scoop of butter pecan ice cream served on the side. This dessert was everything you'd imagine it to be: warm and gooey and buttery cake, brown sugary sweet bananas, and cool scoop of ice cream to round it out. A delicious end to a fabulous dinner!<br />
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<i><span style="font-size: x-small;">Editor's Note: A complimentary meal was provided in order to facilitate this post. All the opinions expressed herein, however, are my own. Thanks for supporting the brands that support A Squared!</span></i><br />
<br />Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com6tag:blogger.com,1999:blog-6144537172716721800.post-37377358422415218802017-02-21T06:30:00.000-06:002017-02-21T06:30:17.776-06:00Celebrate National Sticky Bun Day with Grand Lux Cafe + A RecipeIn case you're not in the know, today is National Sticky Bun Day. That sounds like a holiday worth celebrating, no? Well, when <a href="http://grandluxcafe.com/" target="_blank">Grand Lux Cafe</a> invited me into their Michigan Avenue restaurant to celebrate by trying their Warm Sticky Bun Bread Pudding (after a delicious lunch, of course), I happily obliged.<br />
<br />
Grand Lux Cafe is a stand-by on the restaurant lists for many Chicago visitors-- and for good reason. They're located in the heart of the Magnificent Mile, perched up on the second floor at the intersection of Michigan Ave. and Ontario Street. It's the perfect location for a little mid-shopping trip break and an even better spot for people watching. It has been a few years since I've been to Grand Lux Cafe, but I'm a big fan of their famously big portions and their expansive menu (there is literally something for everyone) and was excited to go back.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0JAQ4aK2L_GPmLR2Tb5qPpEkza-OUtVWQE9zDVddP-50jP3U7nya1btmraLUy-4s7Lq28FVpFA98s_hkwkJ5bdJRi-DUWxYuF0zsRVLWlvHpoQgJ7iOsMQUIuytQPStSIv1A8ktFYXw/s1600/IMG_1291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0JAQ4aK2L_GPmLR2Tb5qPpEkza-OUtVWQE9zDVddP-50jP3U7nya1btmraLUy-4s7Lq28FVpFA98s_hkwkJ5bdJRi-DUWxYuF0zsRVLWlvHpoQgJ7iOsMQUIuytQPStSIv1A8ktFYXw/s640/IMG_1291.JPG" width="640" /></a></div>
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I met my husband for lunch and we both decided to order from Grand Lux's lunch menu, which offers a nice selection of more modestly portioned meals. Since I decided on a salad, I felt okay with ordering the fries pickles off the Small Plates menu to snack on before our meals arrived. Thick cut pickle chips were perfectly breaded and fried until crispy and not greasy. They are served with a bold mustardy remoulade sauce for dipping and were completely addictive!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuxnI0F3UAoLvkeZ-Yut18wrWwD2sDC7mgEwBZ4fJtPkOpqT1nJRnIHNt0EHJanXpuXcOemm4TOWlwme3Vt_NRAviZgRv9WqQ9DZXjS9v7o0tK5Uy1QQn-G4PlxFWVUq6rptYJQesXAM/s1600/IMG_1292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbuxnI0F3UAoLvkeZ-Yut18wrWwD2sDC7mgEwBZ4fJtPkOpqT1nJRnIHNt0EHJanXpuXcOemm4TOWlwme3Vt_NRAviZgRv9WqQ9DZXjS9v7o0tK5Uy1QQn-G4PlxFWVUq6rptYJQesXAM/s640/IMG_1292.JPG" width="640" /></a></div>
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Since the Grand Lux menu is so expansive, I definitely recommend navigating right to the Lunch Specials page if you're there at lunchtime. Not only are the portions a bit more manageable, but they offer some great combination meals with soups, salads, or bento boxes if you'd like a little variety. That's what Alex decided to do, going with a Rustic Pizza & Salad special. The free form pizza was perfectly sized for one and generously topped with cheese, sausage, pepperoni, and mushroom. It was paired with a small Mixed Green Salad to round out the meal.<br />
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I love the salads at Grand Lux Cafe, so I pretty much knew that was what I'd order. They are a really good size and full of great ingredients, making even a salad a totally filling lunch. This time around, I went with the Grilled Chicken & Avocado Salad. It begins with mixed greens, topped with grilled chicken and large slices of avocado (of course), along with shredded carrots, chopped cabbage, fresh cilantro, and crispy tortilla strips. It was a great combo of southwest meets south Asian flavors made even tastier by the dressing: a sweet spicy savory Citrus-Honey Dressing and Peanut Vinaigrette. The salad was light and flavorful on its own and the dressing really kicked up the flavor!<br />
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If you still have room, the dessert menu at Grand Lux Cafe is not to be overlooked! They have a big selection and many of them are baked to order, so plan ahead when you're ordering your entree and put in a dessert order too! The warm sticky bun bread pudding isn't one of those, however, it is not to be missed. It was amazing. Served warm, this bread pudding is already super decadent with the flavors of cinnamon, brown sugar, and nutmeg and the custard makes it melt in your mouth. To really push it over the top, Grand Lux serves it with a thick caramely whiskey sauce, fresh whipped cream, and candied pecans. Even though we were feeling so full, we couldn't help but (almost) finish this dessert because it was just so delicious.<br />
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And if that bread pudding sounds good to you, you're in luck because I'm sharing the recipe with you today! Now you can make it at home to celebrate National Sticky Bun Day or any other special days (or special someones). Enjoy!<br />
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<b>Grand Lux Cafe's Warm Sticky Bun Bread Pudding Recipe</b><br />
<br />
<b> Ingredients:</b><br />
<br />
<ul>
<li>8 oz. (2 sticks) melted butter </li>
<li>1/3 cup packed brown sugar </li>
<li>1/3 cup sugar </li>
<li>1 tsp. cinnamon </li>
<li>¼ tsp. nutmeg </li>
<li>¼ tsp. salt </li>
<li>2 cups milk </li>
<li>2 cups heavy cream </li>
<li>4 eggs </li>
<li>4 egg yolks </li>
<li>½ cup sugar </li>
<li>1 tsp. vanilla extract </li>
</ul>
<br />
1. Cut the bread into 1” cubes.<br />
<br />
2. Place the bread cubes into a large mixing bowl. <br />
<br />
3. Combine the butter, sugars and spices in a mixing bowl, whisking to combine completely.<br />
<br />
4. Pour the mixture over the bread, tossing to fully coat the bread cubes with the mixture.<br />
<br />
5. Spread out into a 9x13 baking dish.<br />
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6. Bake at 350° for 15 minutes, or until golden brown. Be sure to stir the bread cubes once or twice while toasting. <br />
<br />
7. While the bread is toasting, make the custard. <br />
<br />
8. Whisk all ingredients together until evenly combined.<br />
<br />
9. Once the bread has toasted, remove the pan from the oven.<br />
<br />
10. Pour the custard over the bread cubes.<br />
<br />
11. Allow the mixture to sit for 10-15 minutes before cooking. <br />
<br />
12. Cover the pan with aluminum foil and place into a 300° oven.<br />
<br />
13. Bake for 20 minutes.<br />
<br />
14. Remove foil from pan and continue to bake for an additional 20-25 minutes, or until light golden brown and the custard has set. You can test this by inserting a paring knife into the center of the pudding. If the knife comes away clean, or with very little pudding clinging to it, the pudding is ready. <br />
<br />
15. Allow the pudding to cool for at least 30 minutes before serving. <br />
<br />
16. To serve: Top the pudding with toasted pecans and warm caramel sauce. Serve with either vanilla ice cream or crème anglaise.<br />
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<br />
<br />
<span style="font-size: x-small;"><i>Editor's Note: Recipe c/o <a href="http://grandluxcafe.com/" target="_blank">Grand Lux Cafe</a>.</i></span><br />
<span style="font-size: x-small;"><i><br /></i></span>
<span style="font-size: x-small;"><i>A Complimentary meal was provided by Grand Lux Cafe in order to facilitate this post. All opinions expressed herein are my own.</i></span>Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com7tag:blogger.com,1999:blog-6144537172716721800.post-22493151156460144282017-02-15T07:00:00.000-06:002017-02-15T07:00:21.479-06:00Butternut Squash Farrotto<div style="text-align: left;">
So, my 9-month old erased my iPhone the other day. That was fun.<br />
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Hannah LOVES playing with my phone and I always figured that as long as it was locked she couldn't do much harm, right? Wrong! Apparently, my phone has a security setting enabled that will erase all data after 5 failed password attempts. I guess Hannah's little hands grabbing on to my phone were enough to register as someone trying to crack into it and just like that, we were back to factory settings! I melted down, handed the phone to my husband and asked him to call Apple Support, and left the room. Did I mention I'm REALLY bad about backing up my phone?<br />
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After about 48 hours of worrying that almost all documentation of Hannah's first 9 months of life had been erased, I was moderately reassured that at least the highlight photos had been added to and safely stored in <a href="https://www.lifecake.com/" rel="nofollow" target="_blank">Lifecake</a>, an app we use to share daily baby photos with our close family and friends. Thanks, Lifecake! And somehow, after many updates and upgrades to my sad old laptop, it appears that (no thanks to me) all of my iPhone photos found their way safely to my hard drive. Thank you too, <a href="http://www.apple.com/" rel="nofollow" target="_blank">Apple</a>! Now that I can breathe again, I'm back with a recipe post (and yes, I digress) and of course, sharing my cautionary tale as a reminder to always always back up your data.<br />
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Now, on to the food... I love a good risotto, but it's been a while since I have made one. They're time consuming and time is definitely not something I have to spare these days, so long leisurely cooking sessions don't often happen anymore. That is, except for Sundays when I usually set aside some time for meal prepping-- for both the week's dinners and also my lunches. And when I was looking for a way to use up a surplus of butternut squash, a risotto seemed the perfect way to do so! Instead of using standard arborio rice I used farro. I love the nutty flavor, the chewy texture, and the fact that it is a healthier carb full of fiber, vitamins, and minerals. It's the perfect base for a creamy risotto filled with roasted squash, earthy thyme, and some chopped toasted walnuts.<br />
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I made a huge batch of this and enjoyed it all week for lunch, which worked really well. It reheats nicely and for a meatless meal, it's really filling and perfect for getting me through the workday. It would also make a great vegetarian entree on a chilly Meatless Monday evening or a lovely companion for roasted chicken or pork. To save time, you can roast the squash ahead of time (which is what I did) and then you're just left with the job of stirring the farrotto until it absorbs the broth and becomes tender and delicious.</div>
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<br />
<b>Ingredients:</b><br />
<ul>
<li>4 cups vegetable broth</li>
<li>2 Tbs. olive oil, divided</li>
<li>1/2 cup onion, chopped</li>
<li>1 garlic clove, minced</li>
<li>1 tsp. fresh thyme leaves </li>
<li>1/2 cup dry white wine </li>
<li>14 oz. pearled farro, rinsed</li>
<li>Salt and pepper, to taste</li>
<li>3-4 cups butternut squash, cubed and roasted** </li>
<li>1/2 cup grated Parmesan or Pecorino Romano cheese</li>
<li>1/2 cup walnuts, chopped & toasted </li>
</ul>
<br />
<br />
<div class="ERSInstructions">
In a medium saucepan, bring vegetable broth just to a simmer. Cover and
keep hot over medium low heat until you are ready to use it.<br />
</div>
<div class="ERSInstructions">
</div>
<div class="ERSInstructions">
</div>
<div class="ERSInstructions">
<div class="instruction" itemprop="recipeInstructions">
Heat a large saute pan over medium-high heat. Add 1 Tbs. oil. Add onions
and saute for about 5 minutes,
stirring frequently. Stir in the garlic and thyme and saute for 2 minutes, stirring constantly. Add the farro to the pan and stir to coat. Pour in the wine and
simmer, stirring until it has
almost completely evaporated, approximately 3
minutes. </div>
</div>
<br />
<div class="instruction" itemprop="recipeInstructions">
Add
1/2 cup of broth and stir constantly until the broth has almost
completely absorbed, for 2-3 minutes. Continue stirring the farro and
repeat the process of adding 1/2 cup broth at a
time. Allow each 1/2 cup of broth to absorb before adding the next.
Pour in the last 1/2 cup of broth along with 1 cup of the roasted squash and
continue stirring to cook until the farro is chewy and firm. While stirring, use the spoon or spatula to gently break up the squash so that it incorporates into the farrotto.</div>
<div class="instruction" itemprop="recipeInstructions">
<br /></div>
<div class="instruction" itemprop="recipeInstructions">
</div>
Remove
from the heat. Stir in the grated cheese, remaining oil, and season with salt and pepper.<br />
<br />
Transfer to serving bowls and top with additional roasted squash. Sprinkle the toasted walnuts on top and serve.<br />
<br />
<br />
**How to roast butternut squash:<br />
<br />
Preheat oven to 400 degrees.<br />
<br />
Cut
the top and bottom off a medium butternut squash and use a sharp knife
to carefully peel off the skin. Cut the squash in half lengthwise and
use a spoon to scoop out the seeds inside. Discard seeds and membranes.<br />
<br />
Cut
the squash into 1-inch chunks. In a large bowl, combine diced squash
with 2 Tbs. olive oil and season with salt and pepper. Toss until well
coated and then spread out on a large baking sheet.<br />
<br />
Roast for 25-30 minutes until squash begins to caramelize and is fork tender.
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<!-- COLLECTIVE WIDGET CODE END -->Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com2tag:blogger.com,1999:blog-6144537172716721800.post-75465520542906857142017-02-06T07:00:00.000-06:002017-02-06T07:00:22.199-06:00[Lightened Up] Winter Vegetable BisqueDid you think I forgot about you? I know, it's been a few minutes since I've been posting here at A Squared...<br />
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Well, check another off another box on the list of parental milestones: Baby's (and parents') first stomach bug. We'd been pretty fortunate with Hannah in the health department until two weeks ago when one morning last week when she woke up sick from what seemed like out of nowhere. I spent two days home from work trying to get her to eat and laundering and disinfecting everything in our house, only to fall victim myself the following weekend. Alex followed a few hours later, so as you might imagine there was some truly stellar parenting happening on that Sunday. Thank goodness for <a href="https://api.shopstyle.com/action/apiVisitRetailer?url=http%3A%2F%2Fwww.target.com%2Fp%2Fbaby-songs-animals%2F-%2FA-14452058&pid=uid724-31061082-52" target="_blank">Babysongs DVDs</a> and the fact that Hannah is not super mobile yet!<br />
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So, I've been a little preoccupied with getting my family well again and with catching up on all of the chores that piled up while we were all recovering. And I'm a bit behind on posts. But, I'm back today with a healthy and delicious soup recipe-- perfect for the winter blues and also for recovering from the stomach bug or whatever else might ail you. I actually made a big batch of this soup at the beginning of the year so that I could have something healthy and at the ready to pack in my lunches as I jumpstart my new year diet.<br />
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This soup is filled with vegetables. It has wonderful flavor and a hearty consistency. That brothy quality of a standard vegetable soup always feels a bit lacking to me, so I love the velvety texture of this one-- and that texture comes almost completely from pureed vegetables with just a little bit of plain Greek yogurt stirred in at the end of the cooking process. This combination of vegetables has a lot of depth too. You could sub in other veggies that you like, but there is a nice balance here of sweetness from the carrots and sweet potatoes with that almost licorice-like bit of the parsnip and celery. And the cauliflower is mild, but gives great body to the soup-- almost like what you'd find in a a creamy potato soup or chowder. Add in some fresh lemon and herbs for some brightness and this is a healthy hearty soup that you are sure to love in this dreary winter months!<br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>1 Tbs. olive oil</li>
<li>1 medium red onion, chopped</li>
<li>2 cloves garlic, quartered</li>
<li>7 cups low sodium fat free chicken or vegetable stock</li>
<li>1/2 cup carrots, diced</li>
<li>1/4 cup celery, diced</li>
<li>1-1/2 cups cauliflower, chopped</li>
<li>3/4 cup sweet potato, peeled and chopped</li>
<li>1 parsnip, peeled and chopped</li>
<li>4 sprigs fresh thyme</li>
<li>2 sprigs fresh rosemary</li>
<li>4-6 fresh sage leaves</li>
<li>Salt and pepper, to taste</li>
<li>Juice of 1/2 lemon</li>
<li>2/3 cup plain Greek yogurt</li>
</ul>
<br />
Heat oil in a large soup pot over medium-high heat. Add onion and saute for about 5 minutes, stirring often. Add garlic and saute for another 2 minutes, stirring so it doesn't burn. Pour in the stock and the remaining ingredients through salt and pepper. Bring to a boil and then reduce heat, simmering for 25-30 minutes until the vegetables are soft.<br />
<div>
<br />
Remove the pot from heat. Use an immersion blender or standard blender to carefully puree the mixture until smooth. Stir in the lemon juice and yogurt. Season with more salt and pepper, to taste.</div>
<div>
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Garnish with a little grated cheese, toasted nuts or seeds, fresh herbs, or croutons and enjoy!</div>
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<i><span style="font-size: x-small;">Editor's Note: Recipe inspired by <a href="http://www.bethenny.com/food/pureed-vegetable-soup/" target="_blank">this soup recipe</a> by Bethenny Frankel.</span></i><br />
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Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com1tag:blogger.com,1999:blog-6144537172716721800.post-23244601316322496262017-01-17T07:00:00.000-06:002017-01-17T07:00:15.486-06:00Sweet Potato & Black Bean Brown Rice BowlsConfession time: Hannah is almost 9 months old. That means it has been almost 9 months since I have worked out... and also since I have eaten healthy with any regularity. Kudos to you moms that were able to figure out how to work an exercise routine into your lives early on, but it has taken me quite some time to find my groove again. After having a C-section it seemed like it took almost my entire 12 weeks of maternity leave to physically recover. And then after returning to work, it took a few months to find some professional/personal balance with jumping back into my work and commute and then caring for a small baby and preparing for the next day once I got home... and then I was just exhausted. After a day at the office it was all I could do to stay awake past 8:30, let alone fit in a workout or make a healthy dinner.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9DmHaubQBHrZ5o1iZqwOfAXtotvJSN5e2RVb_aCFytURrzn5zKL78G2kYbJScvfq0rA19be-LHRPHWyQizkpLCIiKPa8txJRlvRQoGgIPzCIQgSbzMtMhiwMVgtFnS9wUXd3vTQTWfw/s1600/SweetPotatoBlackBeanBowl1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9DmHaubQBHrZ5o1iZqwOfAXtotvJSN5e2RVb_aCFytURrzn5zKL78G2kYbJScvfq0rA19be-LHRPHWyQizkpLCIiKPa8txJRlvRQoGgIPzCIQgSbzMtMhiwMVgtFnS9wUXd3vTQTWfw/s640/SweetPotatoBlackBeanBowl1.jpg" width="640" /></a></div>
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Fast forward to now though and Hannah is sleeping through the night, eating solids, and generally easier to care for, giving me fewer and fewer excuses to be unhealthy. So, as much as I hate a New Year's resolution to lose weight I am making one this year. I've got 8-10 lbs. of baby weight hanging around and I'm ready to part with them. I'm starting slow with some short cardio sessions a few nights a week and putting some more focus on making meals for my family that are healthy, but also simple enough that I can prepare them on a weeknight without spending my entire evening in the kitchen. And the recipe I'm sharing today is a perfect example!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwRyhXexT7NeWybABhUxuQglw00iIpPzHEF8uOGFcA3eA0SL97LryGZbCOKRvziIGMUKbrwMRcNMPB9jI0fB15Z8GyaAddfyJB90RwbjbA920B1RHhvJ-Oc7E5htIFPn6qMOeSaYuBlI/s1600/SweetpotatoBlackBeanBowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnwRyhXexT7NeWybABhUxuQglw00iIpPzHEF8uOGFcA3eA0SL97LryGZbCOKRvziIGMUKbrwMRcNMPB9jI0fB15Z8GyaAddfyJB90RwbjbA920B1RHhvJ-Oc7E5htIFPn6qMOeSaYuBlI/s640/SweetpotatoBlackBeanBowl.jpg" width="640" /></a></div>
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I made a big batch of these sweet potato and black bean rice bowls to pack for lunch during my first full week back at work this year and I was so happy with how they turned out. First of all, they're delicious and full of flavor. Second, they're really easy to make and require very little actual cooking-- cooking the rice and roasting the sweet potatoes and onions is the extent of the actual cooking that has to be done here. And third, this is a really healthy recipe filled with the good fiber found in brown rice, healthy protein from black beans, and all the vitamins and good stuff found in leafy greens and sweet potatoes. Oh, and this is an accidentally vegan recipe if you use avocado instead of Greek yogurt as a topping. Truthfully, avocado was what I had originally intended to use in this recipe the first time that I made it but I forgot to buy them at the grocery store so I improvised with plain Greek yogurt. It worked really well, but this ingredient flub just goes to show that while I'm feeling more like myself these days, I'm still not operating at 100% all the time!</div>
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Let me know what you think of this recipe-- I'd love to share more easy healthy recipes if you're interested too. Cheers to a happy and healthy 2017!<br />
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<b>Ingredients:</b><br />
<ul>
<li>2 medium sweet potatoes, cut in 1/2-inch dice</li>
<li>1 red onion, cut into 1/2-inch dice</li>
<li>2 garlic cloves, minced</li>
<li>1/2 tsp. ground cumin</li>
<li>2 Tbs. canola oil</li>
<li>Salt and pepper, to taste</li>
<li>2 cups cooked brown rice </li>
<li>1 (14.5-oz.) can of low sodium black beans, rinsed and drained well</li>
<li>4 cups mixed greens *<i>I used a mixture of spinach, chard & kale</i></li>
<li>1 cup salsa *<i>I used <a href="http://www.fronterafiesta.com/store/gourmet-mexican-salsa/roasted-corn-salsa/3-38" target="_blank">Frontera Roasted Corn Salsa</a> and would highly recommend a corn salsa here, if you can find one</i></li>
<li>1 cup plain Greek yogurt or 1 avocado, diced</li>
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Preheat oven to 425 degrees. <br />
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In a medium bowl, toss diced sweet potato, onion, garlic, cumin, oil, salt, and pepper until combined. Spread mixture out on a large rimmed baking sheet and roast for 25-30 minutes until sweet potatoes are fork tender.<br />
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Divide the brown rice into 4 separate bowls. Continue by dividing the black beans, mixed greens, and sweet potato mixture into the same bowls. <br />
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Top each bowl with 1/4 cup salsa and yogurt or avocado. Serve warm or at room temperature.<br />
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<!-- COLLECTIVE WIDGET CODE END -->Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com15tag:blogger.com,1999:blog-6144537172716721800.post-27853230616417988402017-01-05T07:00:00.000-06:002017-01-05T09:53:42.642-06:00Museum Hack: A New Way to Experience the ArtsOne of the things that I love about living in the city is the accessibility of the arts and other major attractions: I just step outside my door and I'm a short walk, train, bus (or more likely, cab) ride away from some of the best theaters, zoos, and museums in the country. Just check out the "Chicago" tab above and I've documented dozens of cool things to do here in the Windy City, but that's not even scratching the surface! Our family and friends are scattered all over the country, so when they come to visit we have so much fun taking visitors who are new to the city to these places and experiencing them through new eyes. After 8+ years in the same city though, sometimes visiting the same museums again can feel a bit... tired. Don’t get me wrong—it’s amazing to be able to see Seurat’s <i>A Sunday Afternoon on the Island of La Grande Jatte</i> in person (and maybe even do your best Ferris, Cameron, and Sloane impression), but even that can lose its novelty after a handful of visits. Enter: <a href="http://www.museumhack.com/" target="_blank">Museum Hack</a>.<br />
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Museum Hack aims to make a visit to the museum approachable, fast paced and anything but boring. Their "Renegade Museum Tours" are available at major museums in NYC, DC, San Francisco, and have received rave reviews from past tour attendees. And the great news for Chicagoans and their visitors is that Museum Hack is now hosting tours at the Art Institute of Chicago! Each two-hour "Un-Highlights" tour is unique to its Museum Hack tour guide to keep things entertaining for the group-- no two tours are alike. That means that even if you take a Museum Hack tour with every friend or family member that visits you, you’ll still never be bored! The tour guides share funny and scandalous stories about the art and artists (things that you'll never hear from an official museum docent), incorporate games like scavenger hunts and high school-style superlatives, and host photo contests so that tour members can compete for prizes.</div>
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In addition to their regular public tours, Museum Hack can also host a customized tour especially for you. They'll tailor a tour for any group-- large or small-- and have niche tours for everything from <a href="https://museumhack.com/team-building/chicago" target="_blank">corporate team building</a> (no trust falls here!) to bachelorette parties to date nights. Interactive team building games like “Matchmaker, Matchmaker” and “Museum Clue” provide fun and unique (and not lame) ways for coworkers to bond with one another during these group outings. And they even host tours for small children (a.k.a. Little Hackers). I’m already looking for ways that I can introduce Hannah to some of these great Chicago attractions in the future and this would be such a fun way to experience the Art Institute with her (and her little friends) in a way that is accessible to even the smallest of visitors!</div>
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Interested in booking a Museum Hack tour for yourself? You can <a href="http://museumhack.com/tickets/" target="_blank">buy tickets here</a> for museums in all 4 of the cities where Museum Hack currently operates.<br />
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<i><span style="font-size: x-small;">Editor's Notes: All images c/o </span></i><i><span style="font-size: x-small;"><a href="https://museumhack.com/pr" target="_blank">Museum Hack</a></span></i><i><span style="font-size: x-small;">.</span></i><br />
<i><span style="font-size: x-small;">This post was sponsored by <a href="https://museumhack.com/" target="_blank">Museum Hack</a>. Thanks for supporting the brands that support A Squared! </span></i></div>
Anne [A Squared]http://www.blogger.com/profile/13974169815150606620noreply@blogger.com49