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Snacking in the Kitchen

~ Culinary Adventures In & Out of the Kitchen. Recipes, Reviews, Culinary Musings.

Monthly Archives: May 2013

Behind the Video ~ Hedgehog Cookies with Allrecipes

30 Thursday May 2013

Posted by snackingkitchen in Allrecipes.com, Cookies, Dessert, Video

≈ 1 Comment

This is one of the recent videos I prepared and styled for Allrecipes.com ~ Hedgehog Cookies.  Aren’t they adorable?  Because displaying the cookies on their own would not be as much fun, I decorated a purchased cake log with frosting and a selection of pine cones and moss.  To make it come to life, I cut up a few marshmallows to create mushrooms growing out of the log.  For the finishing touch, a sprinkle of unsweetened cocoa over the top.
And then of course the Hedgehog Cookies!  Dipped in melted chocolate, covered with chopped nuts, and piped with chocolate to create the sweet faces.  Who can resist?
In the process of creating the log….

And here is the video showing you step by step the creation of these cookies. Enjoy!

Be sure to come back to see more videos!
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Be a Good Neighbor ~ Recipe for Chocolate Chip, Coconut, Cherry, Oatmeal Cookies

29 Wednesday May 2013

Posted by snackingkitchen in Cookies, Dessert, Recipe, Writing/Publishing

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I remember when my family moved to our first house.  We were just a few years into our adventures in the United States, still adjusting to the culture and traditions of our new country.  I must have been fourteen years old.  There was a knock on the door.  A couple, middle aged, was standing at the door, holding a plate of cookies.  “Welcome to the neighborhood!” they said.

Fast forward many years.  The Artist and I moved into our home.  A few weeks later, there was a knock on the door and another plate of cookies, with sprinkles.

Turns out that while we were on vacation, our neighbors moved away and we came back to a new family living next door to us.  They mowed a strip of our grass and asked if it was ok to use our driveway to move in their piano.  We exchanged a few words and our names.  I found out I have a Russian accent, as if I didn’t know that already.

And then, I baked a batch of Chocolate Chip, Coconut, Cherry and Oatmeal Cookies to take next door for our neighbors.  The tradition continues!

As a major side note, this was the first time I used my generous and beautiful birthday gift from some of my dear girlfriends – thank you!

For the cookies, prepare a batch of chocolate chip cookies according to the 12 ounce chocolate chip bag.  Mix in 1/2 cup of each: shredded coconut, dried cherries, and oatmeal.  Bake according to directions.

The extra cookies went to work with me and the Artist to share with coworkers.

Want to share your favorite tradition or custom?

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Mediterranean Tri-Colored Couscous Tabbouleh Salad

20 Monday May 2013

Posted by snackingkitchen in Cooking, Greek, Healthy, Lunch, Meatless Monday, Mediterranean, Recipe, Salad, Vegetables, Vegetarian

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Who is a huge fan of Mediterranean food?  Raise your hands higher!  This salad is for you.  Traditionally, tabbouleh is made with bulgur.  This version is with tri-colored couscous.  Won’t you give it a try?  It’s a perfect salad for a summer picnic, a potluck get together.  It goes equally well on its own or as a side to grilled lamb.

Mediterranean Tri-Colored Couscous Tabbouleh Salad

Ingredients

1 cup tri-colored couscous
1 English cucumber, diced
2 large tomatoes, seeded and diced
1 sweet bell pepper, cored and diced
1 bunch parsley, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
zest and juice of 1 lemon
salt and pepper to taste

Garnish: butter-roasted pine nuts

Directions

1.  Toast couscous in a nonstick pan over medium heat until it is heated through and lightly browned, about 5 minutes.

Photo courtesy of Priya Alahan Photography

2.  Pour 2 cups of boiling water over couscous.  Cover and allow to sit until the water is fully absorbed.  Fluff couscous with a fork, transfer to a salad bowl and slightly cool.

3.  Add vegetables, parsley and garlic to couscous.

4.  Whisk together olive oil, lemon juice, salt and pepper.  Pour over the couscous and the vegetables and stir gently to combine.  Cover and refrigerate for several hours.  Right before serving, sprinkle with butter-roasted pine nuts.

Photo Courtesy of Priya Alahan Photography

Time to eat!

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Morning Sunshine Juice

17 Friday May 2013

Posted by snackingkitchen in Fruit, Healthy, juice, Recipe, Vegetables

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Good morning! I must admit that after two weeks away in Italy, one of the things I have missed most about my daily routine is a glass of fresh juice in the morning.  Back to work, I am once again juicing.  This week, I have been drinking what I am calling Morning Sunshine Juice.

Ingredients

2 apples, quartered
2 carrots, chopped
1 orange, peeled and quartered
1/2 lime, peeled
1/2 inch ginger root

Directions

1. Juice all ingredients and stir together.  Serve straight up or over ice.

This is light and refreshing and super energizing.  Enjoy!

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Knife Safety in the Kitchen ~ Where to Store Your Knives

08 Wednesday May 2013

Posted by snackingkitchen in Cooking Classes, Kitchen, Writing/Publishing

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As some of you may know, I teach Knife Skills classes – the essential know-how for every cook in the kitchen.  As part of my classes, I discuss knife safety and a variety of ways to keep the knifes safe.
 
I’ve been dreaming of a magnetic knife strip for quite some time and am happy to report that the dream is now a reality. 
 

Usually, the magnetic strips are attached on the kitchen’s backsplash and the knives hang vertically.  The Artist and I hung the strip on the bottom of the kitchen cabinet (ok, he hung it up and I just watched).  The knives are attached to the strip horizontally, taking very little space.  I love it!

If you have kids or pets in your household, I would recommend a different system to store your knives, for safety reason.

Interested in signing up for a Knife Skills class? Let me know – I teach both individual and group classes.

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Do Good, Eat Well, Support FareStart ~ Seattle

06 Monday May 2013

Posted by snackingkitchen in Lunch, Restaurant Review, Seattle

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There are plenty of restaurants in the vicinity of downtown Seattle where you can stop by for lunch.  I want to give you a few reasons why you should pick Farestart as your next lunch destination.

Farestart provides on the job training (culinary education) for homeless and disadvantaged individuals

Farestart feeds thousands of homeless and disadvantaged children, women and men

The menu offers weekly specials based on the availability of produce and the season

You can enjoy a special dinner with food and wine pairings prepared by Seattle’s Top Chefs on selected Thursday nights.

So there you go, do good, eat well and support FareStart.


I happened to arrive at the restaurant on a particularly sunny afternoon to appreciate the open space, high ceilings, and light.

The wall of fame displays the photographs of the chefs who cooked at FareStart and plates with the names of donors.

Here are just a few of the core values: sustainability, respect, openness, collaboration and acceptance.

After browsing the menu, I selected fish tacos with corn and bean salad (pictured above) and my lovely lunch friend went for the meat…with bacon…barely cooked.  She was a fan.  However, word of advice – if you are looking for a glass of wine to go along with your lunch, you will be greatly disappointed (just like my friend) – FareStart does not serve alcohol with lunch.

FareStart is located

7th & Virginia
Seattle, WA 98101

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Dinner Under 30 Minutes ~ Mexican Fiesta

01 Wednesday May 2013

Posted by snackingkitchen in Cooking, Dinner, Mexican, Recipe

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Are you hungry for a Mexican Fiesta dinner?  Stay home, skip the drive to the restaurant, and in 30 minutes you will sit down to a spread of black beans, chicken and duck fajita, fresh yogurt cheese, brown rice, and pico de gallo.  How is it possible, you might ask?  With a well stocked refrigerator and pantry and a little bit of culinary innovation.

 
For the Black Beans, in a sauce pot over medium high heat, saute a chopped onion with minced garlic and ground cumin and chili powder.  Add an undrained can of black beans, 1 bay leaf and water as needed.  Reduce the heat to medium low and simmer the beans, stirring occasionally, until dinner is ready.
 
 
For the chicken and duck fajitas, I rescued leftover cooked duck and rotisserie chicken sitting in the refrigerator by slicing it up and cooking in some vegetable oil with slices of red bell pepper, garlic, cumin, chili powder and a little bit of lime juice.  Cook until the meat is reheated through and the pepper is tender.

 
Reheat brown rice, if you are feeling especially in the mood, you can add sauteed onion and jalapeno with garlic and a generous amount of chopped cilantro.
For the pico de gallo, seed and finely chop a tomato.  Mix it with minced onion, minced garlic, chopped jalapeno and cilantro.  Squeeze of lime juice, salt and peeper season with fresh tomato salsa.
 
The fresh yogurt cheese was hanging out in the fridge from the Allrecipes.com shoot.  More cilantro, more lime, and a little bit of chili powder, turned this into a condiment similar to Mexican crema (sour cream).
 
Pop open a bottle of beer, heat up a few tortillas, and dinner is ready!

 
 
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