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whole tom
So I adapted this from paleo diet lifestyle. At first I was a little put off by the idea of a tomato stuffed with egg. like, really? I liked the tomato just fine before, and it’s a little weird. THEN I made it. There was music playing and angels singing and some other crap i forgot because I was too busy inhaling the tomato and egg to pay attention. This is so simple to make and SO FREAKIN DELICIOUS (shut up Orrin I know you’re reading this going “yeah this is what i put up with”) (HUSH YOUR FACE.) anyway back to these mindblowing foodgasming tomatoes.

First you make pesto. easy peasy.
pesto

then you hollow out the tomatoes by cutting the top off and scooping out the inside.
add a few slices of mushroom, the pesto (like a tsp) and some garlic (to taste) top off with an egg and bake for 15-20 mins at 400degrees.

Ingredients:
for pesto:
2 romaine lettuce leaves
10 basil leaves
olive oil till consistency is what you prefer (ive found some people like runnier pesto and others thick)

for the rest:
4 large tomatoes
one or two mushrooms
one clove garlic (or more if you like lots or garlic)
4 eggs

Cut tops off tomatoes and scoop out the inside. Add pesto mushrooms and garlic. Crack one egg in each tomato and bake at 400 degrees for 15-20 mins. Then enjoy the tastiest tomato you’ve ever had. YUM

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    A while back my twitter friend Janis Tester @Janis_Tester did a blog on Galantines/ Balantines, which you can find here. Now, at this point I feel the need to mention HER chicken was WAY nicer (fancy pants $35 shicken!) AND unlike me she did not feel the need to try to chop her chicken livers in a Ninja blender (stop snickering.) ok let’s just say my Balantine filling was a little too runny but DAMN did it taste good. Anyway…my instructions here will say what I SHOULD’VE done AND what I did.

    Ooo look pretty!

    So first things first! I watched this video on how to debone a chicken. Jacques Pepin is a genius and makes this look so much easier than it actually is.

    So then I deboned my chicken! It was way harder than he made it look but I think it came out halfway decent


    All Deboned!

    I stuffed my Balantine with Goat cheese, chicken livers, onions, and spinach.
    No measurements just as much as you feel you need! Do NOT try to dice chicken livers in blender! Blender will liquefy them in less than 2 seconds! Janis uses them whole. It really is personal preference. I like mine cut up so I would probably hand dice them next time.

    Using string I trussed mine up the way Jacques Pepin shows in the video and put it in the oven at 400 degrees until the internal temperature was above 180. Yes the end is kinda cone-ish but the inside was running out and I totally messed up but had to use it! It was really good and for a first try I don’t think it was *too* bad.
    finished Balantine

    Happy cooking!

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Butternut Squash Soup

butternut squash soup

Hey look! I finally got around to doing this blog post, only took me a month, that’s normal right? ANYWAY, I had WAY too much butternut squash at one point and couldn’t find a whole lot of recipes that looked appealing. I found one similar to this and changed it up A LOT. Using what I had on hand. This soup is very thick and good on a cold day!

First things first, the ingredients needed are:

1large butternut squash cut into cubes (I used 1 and 1/2 because that’s what I had)

2 carrots

1 small onion diced (your preference, I used Walla Walla sweets)

1/2 cup butter

6 cups water

1/2 cup brown sugar (to taste really)

1/2 tsp Cumin

1/2 tsp powdered ginger

1/4 tsp allspice

1/4 tsp cinnamon

2 tsp salt and pepper (to taste)

Put the butter in a large pot over medium high heat. When the butter is melted add the diced onion. Once the onion is browned add water, carrots and squash. Add spices (not brown sugar) let this simmer until squash is tender approx 30-45 mins

onions

butternut squash soup cubed squash

Once the squash is cooked all the way through (check with a fork..or a taste test 🙂 ) Blend it all together.*** I used my ninja blender because I don’t have one of those handy dandy stick blender thingies. Put it all back in the pot if you used a regular blender, if not… skip that part! Add brown sugar and stir. Taste test to see if you would like additional salt etc and you’re done!

Happy cooking!

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