tag:blogger.com,1999:blog-46291035418309934382024-02-18T20:40:34.708-05:00The Economical EaterBudget-friendly vegetarian meals for people with big appetites.Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.comBlogger804125tag:blogger.com,1999:blog-4629103541830993438.post-17480103364066025822015-10-28T13:43:00.006-04:002015-10-28T13:43:42.963-04:00New BlogHello, EE readers! We've moved to a brand new blog - with the same vegetarian recipes and eats you've enjoyed here. (Just revamped quite a bit...).<br />
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You can now follow along at <a href="http://ahoppymedium.blogspot.com/2015/10/mango-and-curried-chickpea-salad.html" target="_blank">A Hoppy Medium</a>. See you over there!<br />
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-MichelleMichellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com0tag:blogger.com,1999:blog-4629103541830993438.post-31241063870685799632014-09-29T09:04:00.001-04:002014-09-29T09:04:26.803-04:00Besito Mexican Restaurant | Burlington, MA<div class="separator" style="clear: both; text-align: center;">
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I am spoiled by living in Somerville. I can literally walk or bike to a large variety of different restaurants and bars anytime I wish (even though I always find myself going to the same few places).</div>
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With that being said, it's rare for me to venture out (to the 'burbs, no less!) for a meal. And if I do, that meal better be damn good.</div>
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Thankfully, my recent meal at <a href="http://www.besitomexican.com/" target="_blank">Besito Mexican Restaurant</a> was well worth the short trip over to Burlington.</div>
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Besito Mexican might be in the Burlington Mall, but after walking in, you'll forget you're in a mall at all. The setting is borderline stunning, with fabulous lighting and decorative touches throughout. I also immediately appreciated how flawlessly clean and wonderfully quiet the restaurant was.</div>
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My cousin and I were seated right away in a comfy booth. We decided to start our meal with some <b>tableside guacamole ($11.95)</b> (made mild, medium, or spicy - we went for spicy) and a round of margaritas (when in Rome, right?).</div>
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<a href="http://1.bp.blogspot.com/-TwSmkklrnI4/VClP-qOyKQI/AAAAAAAAB3U/Q079RXQNASI/s1600/IMG_0176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Besito Mexican Restaurant | The Economical Eater" border="0" src="http://1.bp.blogspot.com/-TwSmkklrnI4/VClP-qOyKQI/AAAAAAAAB3U/Q079RXQNASI/s1600/IMG_0176.JPG" height="400" title="Besito Mexican Restaurant | The Economical Eater" width="266" /></a></div>
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<a href="http://1.bp.blogspot.com/--z3bMUgJx18/VClQkVxcSUI/AAAAAAAAB38/A9Utj4DHyfc/s1600/IMG_0203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Besito Mexican Restaurant | The Economical Eater" border="0" src="http://1.bp.blogspot.com/--z3bMUgJx18/VClQkVxcSUI/AAAAAAAAB38/A9Utj4DHyfc/s1600/IMG_0203.JPG" height="400" title="Besito Mexican Restaurant | The Economical Eater" width="266" /></a></div>
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My cousin ordered the first margarita pictured, the <b>Pepino Margarita ($11)</b>, made with Avion blanco tequila, cucumber, jalapeno, Cointreau, agave nectar, and fresh-squeezed lime. I went for the <b>Classic Margarita ($9)</b>, made with Blue Agave blanco tequila, triple sec, and lime. Both drinks were spot-on in terms of flavor, and I loved how they both had a nice kick of booze without being overly strong (or worse, too sweet). The tableside guac was plenty to feed two people, and I loved the kick of spice from the jalapenos. (The complimentary chips and salsa here are also super fresh and delicious).</div>
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For an appetizer, my cousin and I both enjoyed a <b>Taquitas de Camarones ($11.95)</b>, made with crispy shrimp, shredded organic romaine lettuce, pico de gallo, chipotle cream salsa, cilantro, and queso fresco. </div>
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This appetizer is SO worth ordering. The plump shrimp was cooked well, and the accompanying vegetables and sauces blended beautifully with the flavor from the shrimp. This was an ideal way to kick off the rest of our meal.</div>
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For entrees, Besito has a large variety of Mexican dishes, including tacos, enchiladas, and "main course" entrees. I went with one of the main course dishes: the <b>Pescado Con Pipian y Atole ($23.95)</b>, which featured pan-seared mahi mahi with a blue corn and crab crust, pumpkin seed pipian, sweet corn atole, cilantro, and chayote salad. </div>
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The sauce underneath the mahi mahi was wonderfully silky and well-seasoned, and I adored the crust on the well-cooked fish. </div>
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As a side dish, we got the <b>Platanos con Crema ($4.95)</b>, which were fried sweet plantains with crema and queso fresco. They were indulgent and delicious, without being overly greasy or heavy.</div>
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All in all, we had a fantastic meal at Besito Mexican. I'll definitely be venturing out of my Somerville bubble again soon to have another meal (and margarita) here!</div>
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<i><b>Have you been to Besito Mexican Restaurant yet? If so, what's your review?</b></i></div>
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<i>This dinner was complimentary, but all opinions are my own.</i></div>
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<a href="http://www.urbanspoon.com/r/4/1862280/restaurant/Boston/Besito-Burlington"><img alt="Besito on Urbanspoon" src="http://www.urbanspoon.com/b/link/1862280/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com7tag:blogger.com,1999:blog-4629103541830993438.post-85852310862584115902014-08-29T09:32:00.001-04:002014-08-29T09:32:49.805-04:00My Current Obsessions IVI'm aliiiiiiiive!<br />
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Sorry for sucking at blogging lately. I'm still trying to figure out a schedule with my "<a href="http://www.theeconomicaleater.com/2014/07/new-normal.html" target="_blank">new normal</a>." The new job is fantastic - challenging and fun with a lot to learn - but it's also time-consuming. I'm still also doing some freelance writing on the side, so when I actually have time to breathe, all I want to do is spend time with Z, friends, family, and my bed.<br />
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With that being said, cooking is pretty nonexistent in my life these days - but I know it will come back. In the meantime, I've been obsessing over other things, like TV shows and booze. Read on:<br />
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<b>1.) "<a href="http://www.hbo.com/the-leftovers#/" target="_blank">The Leftovers</a>"</b><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-BFK1tYph6O4/VAB5I8R85hI/AAAAAAAAB1w/1KLgJHREvQo/s1600/leftovers.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-BFK1tYph6O4/VAB5I8R85hI/AAAAAAAAB1w/1KLgJHREvQo/s1600/leftovers.jpeg" height="224" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">[<a href="http://blogs.indiewire.com/theplaylist/watch-new-spot-for-hbos-the-leftovers-delivers-a-sermon-20140623" target="_blank">Source</a>]</td></tr>
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This new HBO show is why I actually look <i>forward</i> to Sunday nights now. (Sadly, the season finale is a week from Sunday). The first episode was slightly confusing, but each episode after that explains more and more about the [interesting] characters. And the protagonist isn't hard to look at, either. The show isn't uplifting by any means, but it is <b>so</b> well written, and the actors/actresses are fantastic. Watch it!<br />
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<b>2.) Cornhole</b><br />
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OK, so <a href="http://en.wikipedia.org/wiki/Cornhole" target="_blank">Cornhole</a> (also called "bean bag toss") has been an obsession of mine for awhile now. We don't have a huge backyard, by any means, but it's just big enough to play a competitive game of Cornhole every single weekend. My cousins actually gave us a customized set (each board is painted with our alma maters' logos), causing us to love the game even more. The only rule at our house: You <i>must</i> have a beer in-hand while playing. No exceptions.<br />
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<b>3.) Infusing booze</b><br />
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Z and I have been wanting to infuse our own liquor for quite some time now. So, a few weeks ago, when a friend sent us home with two giant cucumbers from her parents' garden, I decided to get started. I sliced up one of the cucumbers and grabbed some dill from our backyard, and threw them into a mason jar - which I then filled with gin. We're poppin' open the jar this weekend, so I will let you know how it came out! I'm already excited to use the hot peppers in our backyard with a vodka concoction.<br />
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<b>4.) My new niece</b><br />
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My 3rd niece was born on August 20th, and she is the cuuuuuuutest. Z and I are finally meeting her next Sunday, and I am counting down the minutes until then. Becoming an auntie for the fourth time (I also have a nephew) makes me feel so damn lucky - being an aunt is so much fun! Now if only my sister would move a little closer to us (she lives in Maine)...</div>
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<b>5.) My new camera</b><br />
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For my 30th birthday/new job, Z <strike>surprised</strike> shocked me with a brand new, grown-up camera: a <a href="http://www.usa.canon.com/cusa/consumer/products/cameras/slr_cameras/eos_rebel_t3i_18_55mm_is_ii_lens_kit" target="_blank">Canon Rebel T3i</a>. The first photo I took was a picture of the beer I was drinking at the time, and wow - this camera is worlds better than the point-and-shoot I had been using all these years (although, that camera still has its place and time). I still have a lot to learn with my new toy, but I am loving it so far. Get ready for some much better photography here on The EE!<br />
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<b><i>What are you currently obsessing over?</i></b><br />
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<b>P.S. Happy Labor Day weekend!</b><br />
<b><br /></b>Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com5tag:blogger.com,1999:blog-4629103541830993438.post-50937078583210218222014-08-14T08:28:00.002-04:002014-08-14T08:28:24.901-04:00Garden Vegetable QuicheIt's no secret that I'm a <a href="http://www.theeconomicaleater.com/2012/04/mushroom-and-gruyere-quiche.html" target="_blank">big</a> <a href="http://www.theeconomicaleater.com/2013/04/onion-and-pepper-quiche.html" target="_blank">fan</a> of <a href="http://www.theeconomicaleater.com/2012/08/asparagus-mushroom-goat-cheese-quiche.html" target="_blank">quiche</a>. Quiches are incredibly versatile, full of protein, and a great way to use up leftover vegetables (and eggs!).<br />
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Right before we jetted off to Mexico for my friend's wedding last week, I realized we had almost a dozen eggs left in our refrigerator. So, I made this quiche and we ate it for several dinners and breakfasts before we left.<br />
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The catch to making this quiche extra rich and protein-packed is <a href="http://www.hood.com/products/prodlistcoll.aspx?id=852" target="_blank">Hood cottage cheese</a>. Hood contacted me to see if I'd like to try some of their new, savory flavors - Garden Vegetable and Cucumber Dill - and the Garden Vegetable was incredible in this quiche. Each of Hood's new flavors contain 13 grams of protein per serving, and the Garden Vegetable flavor combines cottage cheese with carrot, bell pepper, onion, green onion, and cucumber. (I loved dipping sliced cucumber into it for a quick snack!). For some added nutrition and flavor, I also threw some fresh tomatoes and red onion into the quiche.<br />
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<b>Garden Vegetable Quiche</b><br />
<b>Yields: 4-6 servings</b><br />
-2 tablespoons olive oil<br />
-1/2 cup diced red onion<br />
-1/2 cup grated Parmesan<br />
-2 small heirloom tomatoes, sliced<br />
-8 large eggs<br />
-1/2 cup <a href="http://www.hood.com/Products/prodDetail.aspx?id=4564&lb=876" target="_blank">Hood Garden Vegetable cottage cheese</a><br />
-Salt and black pepper<br />
-Pinch of grated fresh nutmeg<br />
-1/8 teaspoon dill weed<br />
-1 store-bought pie crust<br />
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<b>Directions:</b><br />
1.) Preheat oven to 350 degrees.<br />
2.) In a medium saute pan, heat olive oil over medium heat. Add onions and cook until they begin to soften, about 5 minutes.<br />
3.) Place the store-bought pie crust in a 9-inch pie plate. Once onions have cooled slightly, spoon them on top of the crust; sprinkle over Parmesan cheese. Lay sliced tomatoes on top of cheese and onions.<br />
4.) In a large bowl, whisk together eggs and cottage cheese. Season with salt, pepper, nutmeg, and dill weed. Pour egg mixture over onions, cheese, and tomatoes.<br />
5.) Bake for 45-50 minutes, or until center is set. Let cool slightly before serving.<br />
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<b>[<a href="https://sites.google.com/site/theeconomicaleaterrecipes/garden-vegetable-quiche" target="_blank">Print this recipe</a>]</b><br />
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Now that the weather isn't super muggy and unbearably hot (I just jinxed it...), it felt nice to turn my oven on again and make this quiche. It also came in so handy for quick, satisfying meals before we went on vacation...yet again.<br />
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<b><i>What's one of your favorite dishes to make when you need to use up leftovers? </i></b><br />
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<i>I received coupons for the Hood cottage cheese, but all opinions are my own.</i><br />
<i><br /></i>Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com3tag:blogger.com,1999:blog-4629103541830993438.post-31245133837425726782014-08-06T08:07:00.001-04:002014-08-06T08:07:03.174-04:00Blueberry-Banana Beer Pancakes<div class="separator" style="clear: both; text-align: left;">
Beer at breakfast just makes sense, doesn't it? Especially when that beer is cooked inside fluffy, delicious pancakes.</div>
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I had gotten Z <i><a href="http://www.amazon.com/The-Craft-Beer-Cookbook-Artisanal/dp/1440564914" target="_blank">The Craft Beer Cookbook</a></i> for his birthday, and when he woke up a few Sundays ago, he suggested we make one of the pancake recipes out of the book. I was totally game, until I realized we only had a few of the ingredients both recipes called for. So, I improvised - and this beer- and fruit-filled pancake recipe was born.</div>
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<a href="http://4.bp.blogspot.com/-SUaVRObq8Lg/U-IWHWhtU5I/AAAAAAAAByw/eu9bJRvjOSA/s1600/IMG_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blueberry-Banana Beer Pancakes | The Economical Eater" border="0" src="http://4.bp.blogspot.com/-SUaVRObq8Lg/U-IWHWhtU5I/AAAAAAAAByw/eu9bJRvjOSA/s1600/IMG_0014.JPG" height="293" title="Blueberry-Banana Beer Pancakes | The Economical Eater" width="400" /></a></div>
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<b>Blueberry-Banana Beer Pancakes</b></div>
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<b>Yields: About 10 large pancakes</b></div>
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-1 1/2 cups all-purpose flour</div>
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-1/4 teaspoon kosher salt</div>
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-1 tablespoon baking powder</div>
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-1/4 cup granulated sugar</div>
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-2 large eggs</div>
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-3/4 cup brown ale (a pale ale would do fine here, too)</div>
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-2 tablespoons melted unsalted butter</div>
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-1/2 teaspoon vanilla extract</div>
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-1/2 cup unsweetened vanilla almond milk</div>
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-1 banana, chopped</div>
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-1/4 cup blueberries, fresh or frozen</div>
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-Non-stick cooking spray (or extra butter) for griddle</div>
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<b>Directions:</b></div>
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1.) Preheat electric griddle to 350 degrees, or a large skillet over medium-high heat.</div>
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2.) In a large bowl, combine flour, salt, baking powder, and sugar.</div>
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3.) In a separate bowl, whisk eggs and beer. Add the melted butter, vanilla, and milk, whisking until combined.</div>
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4.) Make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined. Stir in the banana and blueberries.</div>
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5.) Spray a griddle with non-stick cooking spray. Drop about 1/4 cup of batter onto the prepared cooking surface. Cook until the underside has browned and the edges have started to dry, about 2-4 minutes. Flip and allow to cook until cooked through, an additional 3-5 minutes.</div>
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6.) Serve immediately with good maple syrup (and peanut butter!).</div>
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<b>[<a href="https://sites.google.com/site/theeconomicaleaterrecipes/blueberry-banana-beer-pancakes" target="_blank">Print this recipe</a>]</b></div>
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<a href="http://3.bp.blogspot.com/-37v9O7ZDNyE/U-IWz9ILBAI/AAAAAAAABzI/B52qKPVe6kM/s1600/IMG_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blueberry-Banana Beer Pancakes | The Economical Eater" border="0" src="http://3.bp.blogspot.com/-37v9O7ZDNyE/U-IWz9ILBAI/AAAAAAAABzI/B52qKPVe6kM/s1600/IMG_0015.JPG" height="291" title="Blueberry-Banana Beer Pancakes | The Economical Eater" width="400" /></a></div>
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These were the fluffiest and most flavorful pancakes I have ever made. To be honest, I've had some "hockey puck" pancake moments (like when Z and I first started dating), but over the years, I've gotten a little better. But who knew that beer would be my saving grace?</div>
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If you don't love the taste of beer, most of the flavor does cook off in these pancakes. So all you're left with is the incredible texture it brings.</div>
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<b><i>Are you good at making pancakes? What's your secret?</i></b><br />
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com5tag:blogger.com,1999:blog-4629103541830993438.post-83960765927280452272014-07-29T08:05:00.002-04:002014-07-29T08:05:09.150-04:00New NormalHello! I'm alive, I promise. Just trying to adjust to my "new normal."<br />
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Our trip to Iceland was magical. We spent a few days in Reykjavik, the capital, and then hiked for five days through rain, snow, and sunshine. The hike was actually pretty treacherous, but it was an once-in-a-lifetime experience nonetheless. It was also hard getting used to the sun only going down for a few hours very late at night/early in the morning, but we eventually found a way to fall asleep.<br />
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<tr><td class="tr-caption" style="text-align: center;">This was at 10:30 p.m.!</td></tr>
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After we got back from Iceland - as in, the next day - I started my new full-time job as Chef Tony Maws' personal assistant + marketing "guru" for both his restaurants, <a href="http://www.craigieonmain.com/" target="_blank">Craigie on Main</a> and <a href="http://kirklandtapandtrotter.com/" target="_blank">Kirkland Tap & Trotter</a>. So far, the job has been a lot of fun while also being challenging (in a good way). I've learned a lot in the one short week I've worked for him so far...and I've also eaten a lot.<br />
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I'm still doing some freelance work on the side (mostly food writing), but this new gig is my main priority. I think it will take a few weeks to see how much "side work" I can manage without going completely insane, but this blog will always remain.<br />
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I have a pancake recipe (made with beer!) coming soon, as well as some Iceland restaurant highlights. So stay tuned for those. ;)<br />
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<b><i>What's new with you? How's your summer going?</i></b><br />
<b><i><br /></i></b>Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com6tag:blogger.com,1999:blog-4629103541830993438.post-30483859420624328652014-07-17T09:30:00.000-04:002014-07-21T17:46:51.693-04:00Vegan-Friendly BBQ Eats<i>Today's guest post comes from Lisa from <a href="http://www.theveganpact.com/" target="_blank">The Vegan Pact</a>. Vegan cooking from scratch is Lisa’s passion, and creating organic, animal-free meals without processed food is what her life revolves around. Here on The EE, Lisa is sharing some of her favorite, vegan-friendly BBQ eats. Enjoy!</i><br />
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<tr><td class="tr-caption" style="text-align: center;">Artichoke Spinach Cauliflower Bean Burger</td></tr>
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When you think of summer BBQs, healthy vegan meals probably aren’t the first type of dishes you think of. Your mind probably gravitates towards hot dogs, cheeseburgers, heavy pasta salads, and beer, of course.</div>
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But eating plant-based at all the cookouts you'll be attending this season is easier than you think. There are lots of delicious, satisfying dishes you can serve that will give any of their unhealthy counterparts a run for their money. All those nostalgic summer staples you grew up with - like potato salad, stacked burgers, and cheesecake - are surprisingly even better when made vegan! And yes, you can still have the beer. :) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqiO9VOnJtYVXmaQ7ndsZ0peeBBAILRAzNHGC1xCIu1qvZfVDaifeXI0vf5uzYUvcc121WsylU5umZhyphenhyphen2w7I6-nwahCSPzfAlV9FXJv9piXLHvNu8zf80yneBlrXtq_srySv7MOvJ_9A/s640/blogger-image-2000459248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpqiO9VOnJtYVXmaQ7ndsZ0peeBBAILRAzNHGC1xCIu1qvZfVDaifeXI0vf5uzYUvcc121WsylU5umZhyphenhyphen2w7I6-nwahCSPzfAlV9FXJv9piXLHvNu8zf80yneBlrXtq_srySv7MOvJ_9A/s400/blogger-image-2000459248.jpg" width="400" /></a></div>
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Check out these fabulous summer dishes that are completely animal-free. AND good for your bikini body!<br />
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<li><a href="http://theveganpact.com/2013/05/sweet-potato-cilantro-salad-with-ancho-chile-lime-dressing/" target="_blank">Sweet Potato Cilantro Salad with Ancho Chile Dressing</a> from The Vegan Pact</li>
<li><a href="http://kblog.lunchboxbunch.com/2012/08/bbq-hasselback-tofu.html" target="_blank">BBQ Hassleback Tofu</a> from Healthy. Happy. Life.</li>
<li><a href="http://www.veganricha.com/2014/05/artichoke-spinach-cauliflower-bean.html" target="_blank">Grill-able Artichoke Spinach Cauliflower Burger</a> from Vegan Richa</li>
<li><a href="http://cookingforluv.com/vegan-jackfruit-bbq-pork-sliders-carolina-slaw/" target="_blank">Jackfruit BBQ “Pulled Pork” Sliders with Carolina Slaw</a> from Cooking with Luv</li>
<li><a href="http://www.averiecooks.com/2013/05/bourbon-maple-slow-cooker-baked-beans.html" target="_blank">Bourbon Maple Slow Cooker Baked Beans</a> from Averie Cooks</li>
<li><a href="http://chubbyvegetarian.blogspot.com/2013/02/italian-stye-eggplant-sausages.html" target="_blank">Eggplant Sausage “Hot Dogs”</a> from The Chubby Vegetarian</li>
<li><a href="http://www.produceonparade.com/vegan-greek-pasta-salad/" target="_blank">Creamy Greek Pasta Salad</a> from Produce on Parade</li>
<li><a href="http://www.peacefuldumpling.com/refreshing-watermelon-feta-salad" target="_blank">Tofu “Feta” Watermelon Salad</a> from Peaceful Dumplings</li>
<li><a href="http://www.thisrawsomeveganlife.com/2013/02/raw-vegan-smores.html#.U7l45PldXZ0" target="_blank">Raw Vegan ‘Smores</a> from This Rawesome Vegan Life</li>
<li><a href="http://blog.freepeople.com/2013/07/vegan-cheesecake-4th-july/" target="_blank">Red, White & Blue Raw Cheesecake</a> from Free People</li>
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<b><i>What's your favorite dish to make for a BBQ?</i></b><br />
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Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com1tag:blogger.com,1999:blog-4629103541830993438.post-65823512310862382232014-07-15T09:30:00.000-04:002014-07-15T09:30:01.991-04:00Travel Tuesday: Must-See Vegetarian Eateries in TexasHello, Economical Eater readers! My name is Lizz from <a href="http://www.lizzdelicious.com/" target="_blank">Lizz Delicious</a> and I was asked by Michelle to share with you some of my favorite places to eat in Texas - in case you're traveling there this summer, or have plans to travel there in the future. I’ve lived in Texas since 2009 and have traveled throughout the state enjoying the dishes I find at the vegetarian and veg-friendly restaurants located here.<br />
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To most people, Texas does not conjure up images of a vegetarian paradise. In reality, though, all of the state’s major cities feature vegetarian and vegan restaurants, cafes, and pop-ups that travelers shouldn’t miss!<br />
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<b><u>Austin:</u></b><br />
The capital city is arguably the most vegan-friendly one in the state. In fact, PETA awarded it the status of most vegan-friendly in the nation during 2013. Whether you’re in the mood for a good burger, healthy plate of veg, dairy-free ice cream, or an indulgent dessert, you are bound to find what you’re craving in Austin.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-small;">Tofu Enchiladas from Mother's Café in Austin</span></span></td></tr>
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Let’s start at <a href="http://motherscafeaustin.com/" target="_blank">Mother’s Cafe and Garden</a>. A staple of the vegetarian community, Mother’s has been open for decades. Their extensive menu frequently leaves me overwhelmed! Everything tastes fresh and healthy, from their <b>Portobello Sandwich</b> to their <b>Bueno Burger</b> to their <b>Tofu Enchiladas</b>. Got a sweet tooth? Don’t miss out on a slice of their<b> vegan chocolate cake</b> or <b>peanut butter pie</b>. Mother’s also offers weekend brunch specials!<br />
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Then, there’s <a href="http://countercultureaustin.com/" target="_blank">Counter Culture</a>. Specializing in vegan comfort food, Counter Culture used to be a food truck. They established their brick and mortar in 2012 and haven’t looked back! What’s on the menu? How about some <b>vegan Mac ‘N Cheese</b> or a slice of <b>Lentil Loaf</b>? You can also get a <b>Philly Seitan</b>, <b>Jackfruit BBQ</b>, or a <b>Tempeh Reuben Sandwich</b>, if you’d prefer.<br />
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For something special, don’t miss <a href="http://www.capitalcitybakery.com/" target="_blank">Capital City Bakery</a>, whose <b>legendary vegan cheesecake</b> is the best I’ve ever had. They have a rotating cupcake menu and also make other sweets and savories like <b>Texas kolaches, ice cream sandwiches</b> (made with local vegan ice cream), and <b>shortbread-style frosted sugar cookies</b>.<br />
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<u><b>Dallas:</b></u><br />
Home of the <a href="http://www.texasveggiefair.com/" target="_blank">Texas State Veggie Fair</a> which takes place every October, Dallas is another great city for vegetarians! There is also a lot to do there. For starters, you can visit one of many museums like the <a href="http://www.dallasmuseumofart.org/" target="_blank">Dallas Museum of Art</a> or the <a href="http://www.flightmuseum.com/" target="_blank">Frontiers of Flight Museum</a>. If you're more of an outdoors person, the <a href="http://www.audubondallas.org/cedarridge.html" target="_blank">Cedar Ridge Preserve</a> or the <a href="http://trinityriver.audubon.org/" target="_blank">Trinity River Audubon Center</a> may be right up your alley.<br />
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When you've had enough fun that it's finally time to eat, make sure you get over to the <a href="http://www.spiraldiner.com/" target="_blank">Spiral Diner</a>. The vegan eatery specializes in diner fare like coffee and all-day breakfast as well as substantial salads, big honkin' sandwiches, and BEER! Get a <b>Philly Cheesteak</b>, you know you want to. They literally have the biggest vegan menu I've ever seen.<br />
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For something a bit more exotic, try the <a href="http://www.cosmiccafedallas.com/" target="_blank">Cosmic Cafe</a>. Their vegetarian restaurant is full of Indian flavors and flair. Vegan items are labeled and most regular items can be made vegan upon request. They have wonderful outdoor seating, shaded on a cozy covered porch. The food, atmosphere, and staff are welcoming.<br />
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<b><u>San Antonio:</u></b><br />
Living in Austin enables me to visit San Antonio quite a bit. It’s approximately an hour and thirty minutes from Austin and, despite its proximity, is incredibly different than Texas’s capital city. It is much more catered to tourism with attractions like the <a href="http://www.thealamo.org/" target="_blank">Alamo</a> and the <a href="http://www.thesanantonioriverwalk.com/" target="_blank">River Walk</a>, a man-made canal system lined with shops and restaurants. It is also home to some of Texas’s best vegetarian restaurants!<br />
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Portobello Steak from Green Vegetarian Cuisine in San Antonio</td></tr>
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<a href="http://www.eatatgreen.com/" target="_blank">Green Vegetarian Cuisine</a> has been my favorite vegetarian sit-down restaurant since moving to Texas in 2009. They have since grown to having three locations, one in Houston, and an off-shoot restaurant called <a href="http://eatatearthburger.com/" target="_blank">Earth Burger</a>, a fast-food joint that’s 100% veg. The menu at Green is diverse. You can find Italian, Mexican, traditional American, and Asian items. All of their desserts are vegan, including their soft serve which has rotating flavors. It’s the best vegan ice cream I’ve had! If you can’t decide on something, try the <b>Italian Enchiladas</b> or the <b>Chopped BBQ Sandwich</b>. Those are my favorites.</div>
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Gluten-free folks and vegans alike will want to visit <a href="http://www.myvegeria.com/" target="_blank">Vegeria</a>, too. They are San Antonio’s only 100% gluten-free, vegan restaurant specializing in Mexican and Tex-Mex dishes. The flavors are wonderful, portions are huge, and the price is right. If you can’t make up your mind, just go with the daily <b>Rosalie Special</b>. Make sure you get something from the bakery case, too.<br />
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If you’re looking for places to eat closer to the River Walk, <a href="http://juice-central.com/" target="_blank">Juice Central</a> and <a href="http://www.senorveggie.us/" target="_blank">Senor Veggie</a> are excellent options. The first is a juice bar with vegan ingredients like non-dairy milks and protein powders. Salads are available to-go, too. Meanwhile, Senor Veggie is a vegan restaurant with a diverse menu, but all with a Mexican flair. For instance, they have <b>Lentil Texican Chili</b> and <b>Rustic Italian Polenta</b>! Both are in walking distance of the River Walk. Depending on where you are, your walk may be 15-20 minutes.<br />
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<b><u>Houston:</u></b><br />
The largest city in Texas just so happens to have the most vegetarian restaurants, too. The vast majority of eateries are Chinese, Vietnamese, and Indian. They are located throughout the city as well, so you are bound to find something nearby.<br />
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<a href="http://ilovepeppertree.com/" target="_blank">The Pepper Tree</a> is a Chinese vegan restaurant that has menu items and a buffet. They also offer a gluten-free menu.<br />
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If you’d like something a little more light-hearted, try <a href="http://www.monsterpbj.com/" target="_blank">Monster PBJ</a>, a vegetarian food truck specializing in crazy peanut butter sandwiches.<br />
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For traditional American fare, stop by the <a href="http://www.gardenkitchenfoods.com/" target="_blank">Garden Kitchen</a>, owned and operated by Dr. Baxter Montgomery, a physician who advocates eating a plant-based diet for health.<br />
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Houston has some amazing tourist attractions, too. If you’re looking for budget-friendly adventures, the <a href="http://houstonarboretum.org/visit/plan-your-visit/discovery-room/" target="_blank">Houston Arboretum and Discovery Center</a> is free to the public. And dogs are welcome! With a reservation you can also enjoy a <a href="http://www.portofhouston.com/community-outreach/sam-houston-boat-tour/" target="_blank">90-minute guided boat tour of Port Houston</a> at no charge. Who wouldn’t want to photograph the Houston skyline from the water??<br />
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If you’d like more restaurant recommendations for vegetarian and veg-friendly restaurants, feel free to visit the <a href="http://www.lizzdelicious.com/" target="_blank">Lizz Delicious</a> blog. Thanks, Michelle, for letting me share some of my favorite eateries with your readers!<br />
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com1tag:blogger.com,1999:blog-4629103541830993438.post-71077643606439989562014-07-14T09:30:00.000-04:002014-07-14T09:30:00.878-04:00Watermelon Jalapeño Mojito <div style="text-align: center;">
<b id="docs-internal-guid-8bfade1c-21fb-aeda-8526-0cbc88581141" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><img alt="Watermelon Jalapeno Mojito.jpg" height="640" src="https://lh3.googleusercontent.com/5xPskrL5DgjXlj_Cskz7kMlG4kgVsKT4z4hbRx-WuwSSpDMSuTaTd1QPt3Ol_lI-TzjScF-oc7-lg6YSEon2DpMkkcUmJNl9X2NBkISCj8eJ11Sb1L6qeH3n6UYIXYP40Q" style="-webkit-transform: rotate(0rad); border: none;" width="426" /></span></b></div>
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Hi, Everyone! My name is Sues and I blog over at <a href="http://www.wearenotmartha.com/" target="_blank">We are not Martha</a>, another Boston-area food blog. I’ve been reading Michelle’s blog for I honestly can’t even remember how long… But it’s definitely been many, many years! She’s always been very high up on my favorites list for lots of reasons, but for a couple very specific ones: a) She whips up so many awesome cocktails and b) She loves adding spice to dishes and especially to her cocktails. Basically, we have lots in common.<br />
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So, when Michelle asked me to guest post on Economical Eater while she’s on a glorious vacation in Iceland, I didn’t have to think twice to know that I’d say yes and to know precisely what I’d be posting about: a cocktail with a kick.<br />
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On my blog, I generally give step-by-step photos of my recipes so that you can easily follow along (unless I’m feeling super lazy or the light in my kitchen just isn’t working out!), so I figured I’d do the same here. This is a pretty simple recipe, but it packs a glorious summer punch.<br />
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<b>Watermelon Jalapeño Mojito (makes 2 drinks):</b><br />
-3 oz. jalapeno simple syrup (see recipe below)<br />
-About 30 mint leaves<br />
-2 T lime juice<br />
-1 C watermelon puree<br />
-3 oz. light rum<br />
-Soda water<br />
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Jalapeno Simple Syrup:<br />
-1/2 C sugar<br />
-3/4 C water<br />
-1 jalapeño, sliced<br />
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<b id="docs-internal-guid-8bfade1c-21fd-2e15-c728-febe169201c5" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><img alt="Watermelon Jalapeno Mojito Ingredients.jpg" height="441px;" src="https://lh6.googleusercontent.com/xSqqOm-VAxBKYA9arEHt0oA9LQjLLix1s0GOWyRiIDHl4erNbOTJQTDO__kiLkjDO5RpRo1WulcbDgyhjUheg2RMk4ZkMzW7nKcvqvsftdo0GmbWVPe-D1cq9lKrWw7NsA" style="-webkit-transform: rotate(0rad); border: none;" width="624px;" /></span></b></div>
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Start by making the simple syrup. In a medium size saucepan, bring water, sugar, and sliced jalapeños to a boil. Then, lower heat and let mixture simmer for about 5 minutes, until sugar is dissolved and mixture has thickened a bit. <br />
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<b id="docs-internal-guid-8bfade1c-21fe-6e38-0732-7f7490f19380" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><img alt="Jalapeno Simple Syrup Simmer.jpg" height="416px;" src="https://lh5.googleusercontent.com/KSvjubaNcmc3J_un1o-mJKX-qmBN-wXqPuab4As-xorBLStTV7hRrV_sC8QuNKzINLSrSNBAmG7o1z9qZPj_2TL-weDNQiNjA_0bmLqpUUbxKGMGPViwjPNY49os6ld5BA" style="-webkit-transform: rotate(0rad); border: none;" width="624px;" /></span></b></div>
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Remove from heat and strain the mixture into a heat-proof bowl or glass.<br />
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<b id="docs-internal-guid-8bfade1c-21fe-d3df-b13d-598fdf423a4d" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;"><img alt="Jalapeno Simple Syrup Strain.jpg" height="416px;" src="https://lh3.googleusercontent.com/uEmcXp-a5INLqc56sEdTjC2dKPPQiJot8vc8TGF5SMZLMcH2Pf93B63V1W4xqdoiT5juDhhAYQUxYt-JxknL3gIGzCJ5OBqH2c4IiJvxCQIk2m_7WuCTe8KQuwZfQcnXaw" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="624px;" /></span></b></div>
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Put in the fridge until syrup is completely cooled.<br />
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<b id="docs-internal-guid-8bfade1c-21ff-3bed-9be5-f7e2ec2ff937" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><img alt="Jalapeno Simple Syrup.jpg" height="416px;" src="https://lh5.googleusercontent.com/dIlXz-cnrVNRxl2J4n7dvOHO4RSuUhw6rO93OLd1Uv4kNZSGqGZNmuzeja--KLBnlbrCJN2qGR1z2slzSwllNuhpINPoI7JiytIey-BFjSUfbcdCDlGcAsswET5W2x0GcQ" style="-webkit-transform: rotate(0rad); border: none;" width="624px;" /></span></b></div>
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You can make the simple syrup well in advance if you want; just keep it in the fridge! I always have at least a couple different flavors of simple syrup in my fridge. It’s kind of an addiction.<br />
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Once cooled, you can build your cocktail. Divide the mint leaves and lime juice into two glasses and muddle together.<br />
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<b id="docs-internal-guid-8bfade1c-21ff-8d36-4042-3edac6db9dca" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><img alt="Mint in Glass.jpg" height="640" src="https://lh3.googleusercontent.com/Y0re-sM-klao_z5QKlZOrK4yDXCbFeCwu1NWKqNvJAzNpbEOdOybn3F7XzZGeRmdm5Kl_wdAeimGaCeLJNJAEB0phzD-keQ17u8yyM41-KSuLRWVYhBtUyUs6q6Yrt5Cjw" style="-webkit-transform: rotate(0rad); border: none;" width="426" /></span></b></div>
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To make your watermelon purée, simply put your watermelon in a blender and blend until smooth.<br />
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<b id="docs-internal-guid-8bfade1c-21ff-ea28-6094-601cda8c9f82" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><img alt="Watermelon Blended.jpg" height="640" src="https://lh5.googleusercontent.com/oelYEjLKlkiZ_bMARKZdVeNeKQYxP_cUXsrSM_oIui88NCaA4UCgVA1C8KpMFyTzAINSGEwG5Hp8zvvxCTOBDKPq2t-SvdS9BQr01IZgTP9qVC_wj44I1LtWOR-y1e77Aw" style="-webkit-transform: rotate(0rad); border: none;" width="426" /></span></b></div>
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Put ice in the glasses and then pour 1/2 cup watermelon puree into each glass, along with the simple syrup and rum. Top off with soda water.<br />
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I highly recommend garnishing your glasses with watermelon, lime, and some more mint.<br />
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<b id="docs-internal-guid-8bfade1c-2200-5e6b-d85b-4578d919e2b0" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><img alt="Watermelon Jalapeno Mojito 3.jpg" height="640" src="https://lh6.googleusercontent.com/16VzEcFd2nKpQatbdOICDHIqn3i5o5uFRf8aRu62hA8CsRpsaHXBKHWNhizoC7b030pWUlvJ4T577Wxj-zUrz29rZdJp0G4c7AWfO0PljYbWXNZeIDJHizpDZNk3pbzRpg" style="-webkit-transform: rotate(0rad); border: none;" width="426" /></span></b></div>
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When I said this was a cocktail with a kick I was absolutely not kidding. That jalapeño syrup is serious stuff and I guess I should recommend removing the seeds from the jalapeño slices you use in the syrup if you’re not totally into that sort of thing.<br />
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But, I hope if you’re reading Michelle’s blog, that that means you are. At least a little bit.<br />
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<b id="docs-internal-guid-8bfade1c-2200-c09d-48a1-764f8d5ba679" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><img alt="Watermelon Jalapeno Mojito 7.jpg" height="640" src="https://lh6.googleusercontent.com/HowrkopWpRzWmP3vfkV33eHP9_80ChW_R7SgWaEAKKFxx7yljwlUXF0rkKL2E-1OWup_xN0Nj_7xezKuQEy8p46bMXENHnn-_lOcG9leb_mYSD_1_jPsNntUXrqB1s5byQ" style="-webkit-transform: rotate(0rad); border: none;" width="426" /></span></b></div>
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Mojitos are pretty much everywhere these days, but you don’t see too many takes on them. I guess that’s because they’re pretty awesome as is. But why wouldn’t you want to add watermelon and jalapeño to a mojito? You do; trust me, you do.<br />
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<b id="docs-internal-guid-8bfade1c-2201-42bc-8134-59a9542d4efe" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><img alt="Watermelon Jalapeno Mojito 6.jpg" height="640" src="https://lh6.googleusercontent.com/E6RrfG9P5QfHQqyRyzGJM6F1-DzNRtg-_LCVStOcwV2yenzRdwkTk7hST7ZPpJWAUZZtBJuV1CIC1wWxR-0tkha1zd1zv-qQHAYIM-tKjrQtozkGhOOxkK-2A1VpkRfiAQ" style="-webkit-transform: rotate(0rad); border: none;" width="426" /></span></b></div>
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This is one of my new favorites for summer because it’s perfectly refreshing and super smooth, but with one big kick.<br />
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<b id="docs-internal-guid-8bfade1c-2201-8d83-7a7d-87c7afa4f383" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><img alt="Watermelon Jalapeno Mojito 8.jpg" height="640" src="https://lh3.googleusercontent.com/nIeHqpu7VBp3td0EssL_2B301GtVsJnn6b8e0BfOBBR_HWFDYN-zIiRqFJJAPs6EGEB3GglB5QqCY_4snLi4RzBjEbouxqwEqnQoNNelnn9I-qgmtG1OQjOE2jUanzHJwg" style="-webkit-transform: rotate(0rad); border: none;" width="426" /></span></b></div>
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My recipe only makes two cocktails, but I think you’d be smart to triple or quadruple the recipe and make a whole big pitcher. You could even make a pitcher and then prepare the mint in glasses separately for maximum freshness.<br />
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<b id="docs-internal-guid-8bfade1c-2201-dce1-8aef-307d7fa25a4d" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><img alt="Watermelon Jalapeno Mojito 9.jpg" height="640" src="https://lh4.googleusercontent.com/htkatTlcV8hs18atOLY2YN78GOOsS4Pn299Grb5leO9qKRBuucF4MF1lwaAcxAZCXYUgs0ajvZJfKPsyXVjoRCWiCzOIjkrgaT8GEwJs0-2SCEhFUxG1v8ik5ZpupkoleQ" style="-webkit-transform: rotate(0rad); border: none;" width="426" /></span></b></div>
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Pool party, anyone? I mean, even if it’s summer storming outside, I’m perfectly OK sipping on this inside on the couch.<br />
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<b id="docs-internal-guid-8bfade1c-2202-1db2-552d-4340facb9e8e" style="font-weight: normal;"><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><img alt="Watermelon Jalapeno Mojito 10.jpg" height="640" src="https://lh5.googleusercontent.com/HUjx4Kz6GawCo0i7nMBYlUbZS899GYAssiUAyFbP3pVfNQLQTFJD4GOMKbeXH0Qs3eqVaV78AJMOUPelpOXKHKt9WyfSqD4dZdskQkhbtGTma4ZgfqdEq5Y9DD4cncW3xg" style="-webkit-transform: rotate(0rad); border: none;" width="426" /></span></b></div>
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Happy summer, everyone! Thank you SO much to Michelle for letting me guest post here on The Economical Eater. I hope she’s having an absolute blast on vacation and I can’t wait to see what she sipped on in Iceland when she comes home!<br />
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<b><i>Do you like a little bit of spice in your summer cocktails?</i></b><br />
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[Sues of <a href="http://www.wearenotmartha.com/" target="_blank">We are not Martha</a>]<br />
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com5tag:blogger.com,1999:blog-4629103541830993438.post-14783155508471805692014-07-09T08:30:00.000-04:002014-07-09T08:30:07.501-04:00The Painted Burro in Somerville<div class="separator" style="clear: both; text-align: center;">
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Davis Square is probably one of my favorite neighborhoods in Somerville, and we're lucky to live right outside of it. Davis is full of great craft beer, <a href="http://www.theeconomicaleater.com/2013/01/brunch-at-five-horses-tavern.html" target="_blank">delicious</a> <a href="http://www.theeconomicaleater.com/2013/11/foundry-on-elms-fall-menu-preview.html" target="_blank">food</a>, and even has a movie theatre where you can drink beer while watching a film. Yeah, Davis is pretty much the coolest.</div>
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One of Z and I's favorite restaurants in Davis is <a href="http://thepaintedburro.com/" target="_blank">The Painted Burro</a> (brought to you by the same folks behind <a href="http://www.postoboston.com/" target="_blank">Posto</a> and the soon-to-be <a href="https://www.facebook.com/pages/Rosebud-American-Kitchen-Bar/1383281365251016" target="_blank">Rosebud American Kitchen & Bar</a>). The Painted Burro consistently has delicious, innovative Mexican food and fantastic margaritas, which both pair well with the fun atmosphere and the friendly waitstaff. (Remember when I helped judge their <a href="http://www.theeconomicaleater.com/2014/04/drink-this-night-shift-brewing-viva.html" target="_blank">Guac Off</a>?).</div>
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I returned to The Painted Burro on a recent humid night for drinks and dinner, and the <b>Pineapple Habanero margarita</b> was an ideal way to kick off the evening. (I didn't mark down the price, but it's probably around $10-$11).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdx3Av-ZBGaflYiOIAP8IXng-MATRbx9yTkaJ7IKcRTnu3MJrpIUNIGLUYAnIKnDSNEf_dMgW4PlI11nRtmjKwTEGcT1UGuP54GcceddDZ8vumRlYP8IGVQgZLg56pKCfdsmpur7piWKs/s1600/IMG_8261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pineapple Habanero margarita from The Painted Burro | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdx3Av-ZBGaflYiOIAP8IXng-MATRbx9yTkaJ7IKcRTnu3MJrpIUNIGLUYAnIKnDSNEf_dMgW4PlI11nRtmjKwTEGcT1UGuP54GcceddDZ8vumRlYP8IGVQgZLg56pKCfdsmpur7piWKs/s1600/IMG_8261.JPG" height="300" title="Pineapple Habanero margarita from The Painted Burro | The Economical Eater" width="400" /></a></div>
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This refreshing margarita on the rocks was slightly sweet with a kick of subtle spice. It really hit the spot on such a hot evening. </div>
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A meal at The Painted Burro always begins with complimentary chips and salsa, but I highly recommend ordering some <b>Mango Guacamole ($10) </b>to help use up your chips with. </div>
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<a href="http://2.bp.blogspot.com/-m8BcgVo6VDk/U70uhT0gElI/AAAAAAAABuE/f-QZ4PDGuuM/s1600/IMG_8262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mango Guacamole from The Painted Burro | The Economical Eater" border="0" src="http://2.bp.blogspot.com/-m8BcgVo6VDk/U70uhT0gElI/AAAAAAAABuE/f-QZ4PDGuuM/s1600/IMG_8262.JPG" height="300" title="Mango Guacamole from The Painted Burro | The Economical Eater" width="400" /></a></div>
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This fun take on traditional guacamole adds juicy mango and serrano chile to the mix for a sweet-and-spicy flavor. The guac was obviously fresh, and borderline addicting (as most guacs are).</div>
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Another appetizer worth getting here is the <b>"Cholo" Corn Cob ($6)</b>.</div>
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<a href="http://4.bp.blogspot.com/-Xj4v7FN-mvI/U70u4y4H0CI/AAAAAAAABuY/9gRfPqcq78o/s1600/IMG_8263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=""Cholo" Corn Cob from The Painted Burro | The Economical Eater" border="0" src="http://4.bp.blogspot.com/-Xj4v7FN-mvI/U70u4y4H0CI/AAAAAAAABuY/9gRfPqcq78o/s1600/IMG_8263.JPG" height="300" title=""Cholo" Corn Cob from The Painted Burro | The Economical Eater" width="400" /></a></div>
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Perfectly split between three people, the grilled corn is smothered in garlic mojo mayonnaise, cotija cheese, and cayenne. I loved the flavors in this corn, and the cayenne was present without being overwhelmingly fiery. The corn's definitely messy to eat, but isn't that the fun of eating corn on the cob anyway?</div>
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For our entrees, everyone at the table ordered tacos, and I went with the one vegetarian taco option (that's on the summer menu): <b>Grilled Summer Squash ($7)</b>.</div>
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<a href="http://1.bp.blogspot.com/-2ejB4T_vzos/U70u48BGr6I/AAAAAAAABuU/izfeeKzCIGk/s1600/IMG_8267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Summer Squash taco from The Painted Burro | The Economical Eater" border="0" src="http://1.bp.blogspot.com/-2ejB4T_vzos/U70u48BGr6I/AAAAAAAABuU/izfeeKzCIGk/s1600/IMG_8267.JPG" height="300" title="Grilled Summer Squash taco from The Painted Burro | The Economical Eater" width="400" /></a></div>
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The summer squash tacos were piled high with fire-roasted tomato salsa, basil puree, and cotija cheese. I originally thought a summer squash taco sounded kind of boring, but the abundant, flavorful toppings really made this taco delicious and surprisingly filling. </div>
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The Painted Burro also has a few fish tacos on their menu right now, which always remind me of summer. One of my dining companions ordered the <b>Mahi Mahi a la Plancha taco ($7.50)</b>, served with avocado, jicama, pineapple and serrano salsa, and frisee, and she highly recommended it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PzM4RKB7jIeo429gsus7jUj1wjFdDD4Ruo_1Y8D3EQ5N5QghTqojv43Ut3vuLQ1ygE39hY3D1MNSydgixH88_0CR4KlgTiqfx6gX08Cw6_DTF0OCJlA77lfMxjDLUSoTt2wCjjbaRgg/s1600/IMG_8268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mahi mahi taco from The Painted Burro | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4PzM4RKB7jIeo429gsus7jUj1wjFdDD4Ruo_1Y8D3EQ5N5QghTqojv43Ut3vuLQ1ygE39hY3D1MNSydgixH88_0CR4KlgTiqfx6gX08Cw6_DTF0OCJlA77lfMxjDLUSoTt2wCjjbaRgg/s1600/IMG_8268.JPG" height="300" title="Mahi mahi taco from The Painted Burro | The Economical Eater" width="400" /></a></div>
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Overall, I had another great meal at The Painted Burro, and I love how they tweak their menus with the seasons (especially considering how often I go there). If you haven't been yet, I definitely recommend checking them out for the consistently good food, strong drinks, and inviting atmosphere. (They also apparently have a great brunch, which I need to check out soon).</div>
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<b><i>What's one of your go-to restaurants? </i></b></div>
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<a href="http://www.urbanspoon.com/r/4/1659836/restaurant/Boston/Davis-Square/The-Painted-Burro-Somerville"><img alt="The Painted Burro on Urbanspoon" src="http://www.urbanspoon.com/b/link/1659836/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a></div>
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<i>This meal was complimentary, but all opinions are my own.</i></div>
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com5tag:blogger.com,1999:blog-4629103541830993438.post-72005783864136691742014-07-03T11:14:00.003-04:002014-07-03T11:14:45.959-04:00Blue Lobster Brewing and The Community Oven | Hampton, NHIf you're heading up to the Hampton Beach area this weekend, I have two great places to recommend for pizza and beer - and they're right next door to each other.<br />
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Z and I wanted to check out <a href="https://www.facebook.com/BlueLobsterBrew" target="_blank">Blue Lobster Brewing Company</a> two weekends ago (after a round of mini golf, of course), but we knew we had to eat something before going in. Thankfully, right in the same plaza is <a href="http://www.thecommunityoven.com/" target="_blank">The Community Oven</a>, which serves up great brick oven pizza - as well as a few on-draft Blue Lobster beers (among others).</div>
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<a href="http://2.bp.blogspot.com/-F6X3ac5c8aU/U7VvJPNLe_I/AAAAAAAABsU/7irm7f5fi3k/s1600/CommunityOvenBeer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Community Oven in Hampton, NH | The Economical Eater" border="0" src="http://2.bp.blogspot.com/-F6X3ac5c8aU/U7VvJPNLe_I/AAAAAAAABsU/7irm7f5fi3k/s1600/CommunityOvenBeer.JPG" height="400" title="The Community Oven in Hampton, NH | The Economical Eater" width="300" /></a></div>
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We decided to order the <b>Balsamic Veggie pizza ($13.25 for a small; $17.75 for a large)</b>, which was topped with artichokes, red onions, red peppers, broccoli, and organic diced garlic tomatoes. The pie's then finished with a balsamic reduction, a blend of cheeses, and The Oven’s seasonings.</div>
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<a href="http://3.bp.blogspot.com/-eOXyIS62GNc/U7VvRZvXFhI/AAAAAAAABsg/ov1z3w9DmxQ/s1600/CommunityOven1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Balsamic Veggie pizza from The Community Oven in Hampton, NH | The Economical Eater" border="0" src="http://3.bp.blogspot.com/-eOXyIS62GNc/U7VvRZvXFhI/AAAAAAAABsg/ov1z3w9DmxQ/s1600/CommunityOven1.JPG" height="300" title="Balsamic Veggie pizza from The Community Oven in Hampton, NH | The Economical Eater" width="400" /></a></div>
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<a href="http://3.bp.blogspot.com/-2M544twB5T4/U7VvRQUWQpI/AAAAAAAABsc/omWLQv3V8lE/s1600/CommunityOven2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Balsamic Veggie pizza from The Community Oven in Hampton, NH | The Economical Eater" border="0" src="http://3.bp.blogspot.com/-2M544twB5T4/U7VvRQUWQpI/AAAAAAAABsc/omWLQv3V8lE/s1600/CommunityOven2.JPG" height="300" title="Balsamic Veggie pizza from The Community Oven in Hampton, NH | The Economical Eater" width="400" /></a></div>
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The pizza was fantastic, and we both loved the thicker, airy crust that still had a little crunch to it. The balsamic reduction was also a wonderful addition to this pizza, and gave each bite a hint of sweetness.</div>
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After we had our fair share of pizza, we walked next door to Blue Lobster Brewing. </div>
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<a href="http://4.bp.blogspot.com/-xnonDx7WvE8/U7VwMAydMcI/AAAAAAAABsw/LRnoRo3ayaQ/s1600/BlueLobster2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blue Lobster Brewing in Hampton, NH | The Economical Eater" border="0" src="http://4.bp.blogspot.com/-xnonDx7WvE8/U7VwMAydMcI/AAAAAAAABsw/LRnoRo3ayaQ/s1600/BlueLobster2.JPG" height="400" title="Blue Lobster Brewing in Hampton, NH | The Economical Eater" width="300" /></a></div>
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Blue Lobster Brewing is a nano-brewery with a spacious, comfortable tasting room. Their freshly brewed beers are available for sampling and for sale at their brewery, and I highly recommend sampling one of each of their beers - as we did.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GdcpaCT-3ElrFg7Mv9kTSR_eRASWK3mTrybhYBiUpj3GWgoIG9WQRqpsHySjegF_FLef8Aw6xcbA6KKtn91zPwVsCnGVjJZy0kwS7qg3Nb52RQnJEo6-RzrUgjQIWi7r70qsEVz6Fso/s1600/BlueLobster1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blue Lobster Brewing in Hampton, NH | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GdcpaCT-3ElrFg7Mv9kTSR_eRASWK3mTrybhYBiUpj3GWgoIG9WQRqpsHySjegF_FLef8Aw6xcbA6KKtn91zPwVsCnGVjJZy0kwS7qg3Nb52RQnJEo6-RzrUgjQIWi7r70qsEVz6Fso/s1600/BlueLobster1.JPG" height="400" title="Blue Lobster Brewing in Hampton, NH | The Economical Eater" width="300" /></a></div>
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Besides all of Blue Lobster's beers being quite delicious, Ian - one of the head brewers, along with another guy named Ian (true story) - also made our experience that much more fun. Ian is clearly passionate about his beer, and is excited to tell anyone who walks into his doors about it. Ian even showed us (and the other patrons) the back room, where they brew all of their beer. It was interesting to see how their beer is made, and it made his beer taste that much better, knowing the love and work that goes into every keg.</div>
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So, if you find yourself in the Hampton, New Hampshire area this weekend (or anytime this summer, for that matter), definitely give Blue Lobster Brewing and The Community Oven a try. I mean, what's a weekend without beer and pizza anyway? </div>
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<b><i>Have a safe and happy 4th of July! What are you doing for the holiday weekend?</i></b></div>
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<a href="http://www.urbanspoon.com/r/233/1695760/restaurant/New-Hampshire/The-community-oven-Hampton"><img alt="The community oven on Urbanspoon" src="http://www.urbanspoon.com/b/link/1695760/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>
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<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com4tag:blogger.com,1999:blog-4629103541830993438.post-62204903578190459992014-07-01T09:45:00.001-04:002014-07-01T09:51:19.483-04:00Belmont Station and APEX | Portland, OregonThis is the final recap from our four-day Portland trip. So I guess that just means we'll have to visit again, so I can post more recaps...right?<br />
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One of our favorite spots on the trip was <a href="http://www.belmont-station.com/" target="_blank">Belmont Station</a>, a beer store and biercafe featuring 1,201 beers (and 17 uncommon drafts).<br />
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<a href="http://3.bp.blogspot.com/-nZ8-lsFud0c/U7K3k6CYqOI/AAAAAAAABp0/uMTq5b5HOTo/s1600/BelmontStation1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Belmont Station in Portland, OR | The Economical Eater" border="0" src="http://3.bp.blogspot.com/-nZ8-lsFud0c/U7K3k6CYqOI/AAAAAAAABp0/uMTq5b5HOTo/s1600/BelmontStation1.JPG" height="400" title="Belmont Station in Portland, OR | The Economical Eater" width="300" /></a></div>
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<a href="http://2.bp.blogspot.com/-SjEUDCVeamQ/U7K3kxI1MiI/AAAAAAAABpw/hpQbtwhhWsg/s1600/BelmontStation2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Belmont Station in Portland, OR | The Economical Eater" border="0" src="http://2.bp.blogspot.com/-SjEUDCVeamQ/U7K3kxI1MiI/AAAAAAAABpw/hpQbtwhhWsg/s1600/BelmontStation2.JPG" height="400" title="Belmont Station in Portland, OR | The Economical Eater" width="300" /></a></div>
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We spent most of our time sitting and sipping in the biercafe's seating area in the back (where it's much brighter and open to outside). The biercafe offers over 20 rotating draft beers, which always features a cider and dedicated gluten-free beer tap, as well as a naturally carbonated cask-conditioned beer. On the day we visited, <a href="http://www.firestonebeer.com/" target="_blank">Firestone Walker</a> was in town, and we got to try a vertical of <a href="http://www.firestonebeer.com/beers/products/parabola" target="_blank">Parabolas</a> (I believe the years were 2010-2013). Parabola is one of my current favorite beers (but watch out: it's strong!), so I loved being able to compare each year side-by-side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UqczKYFVU1dZdskKcyKcvWOHTMFC26Wc1A_lT3f7ic7BcxIQZ2N7hAbNpEkpF1hKIvqOQxh_7Uebusi1eU5_HuIcx0yPaGHvrGLNokMelpyeGf2ksZ1qxoq9AQRfcMQtkgfiTGnmcfY/s1600/BelmontStation3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Belmont Station in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6UqczKYFVU1dZdskKcyKcvWOHTMFC26Wc1A_lT3f7ic7BcxIQZ2N7hAbNpEkpF1hKIvqOQxh_7Uebusi1eU5_HuIcx0yPaGHvrGLNokMelpyeGf2ksZ1qxoq9AQRfcMQtkgfiTGnmcfY/s1600/BelmontStation3.jpeg" height="300" title="Belmont Station in Portland, OR | The Economical Eater" width="400" /></a></div>
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Belmont Station sells a few snacks to munch on, but the real treat is <a href="http://www.italianmarketpdx.com/" target="_blank">The Italian Market</a> food truck that's usually parked outside. Menus are available in Belmont Station to peruse, but all you have to do is walk outside to order. Z and I split a pretzel with Cheez Whiz for dipping (naturally). It was OK, but nothing like the pretzel at <a href="http://www.theeconomicaleater.com/2014/06/deschutes-brewery-portland-oregon.html" target="_blank">Deschutes Brewery</a>. </div>
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If you're looking for beers to-go, Belmont Station has an impressive bottle shop adjacent to their biercafe. </div>
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Another spot worth checking out in Portland for good beer is <a href="http://www.apexbar.com/" target="_blank">APEX</a>. </div>
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<a href="http://4.bp.blogspot.com/-tgnEZ1JNI1s/U7K5QnTx_wI/AAAAAAAABqY/8HNmepk_dMY/s1600/Apex2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="APEX Bar in Portland, OR | The Economical Eater" border="0" src="http://4.bp.blogspot.com/-tgnEZ1JNI1s/U7K5QnTx_wI/AAAAAAAABqY/8HNmepk_dMY/s1600/Apex2.JPG" height="400" title="APEX Bar in Portland, OR | The Economical Eater" width="300" /></a></div>
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Located right across the street from <a href="http://www.theeconomicaleater.com/2014/06/portobello-portland-oregon.html" target="_blank">Portobello</a>, APEX was a great place to stop for a beer before dinner. We enjoyed our brews outside on their monstrous patio, which was scattered with large picnic tables.</div>
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<a href="http://2.bp.blogspot.com/-N8wYbap1hkU/U7K5OZSruQI/AAAAAAAABqM/S-_JeXmq5Us/s1600/Apex1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="APEX Bar in Portland, OR | The Economical Eater" border="0" src="http://2.bp.blogspot.com/-N8wYbap1hkU/U7K5OZSruQI/AAAAAAAABqM/S-_JeXmq5Us/s1600/Apex1.JPG" height="300" title="APEX Bar in Portland, OR | The Economical Eater" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-_lQGimWMHUA/U7K5OSd_4SI/AAAAAAAABqI/qoPJzOawzrc/s1600/Apex3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="APEX Bar in Portland, OR | The Economical Eater" border="0" src="http://2.bp.blogspot.com/-_lQGimWMHUA/U7K5OSd_4SI/AAAAAAAABqI/qoPJzOawzrc/s1600/Apex3.JPG" height="400" title="APEX Bar in Portland, OR | The Economical Eater" width="300" /></a></div>
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Oh, and if/when you find yourself in downtown Portland, definitely check out <a href="http://www.baileystaproom.com/" target="_blank">Bailey's Taproom</a>. It's a really fun spot with great beer, and there may or may not be a secret upstairs bar with even better beer options. (But you have to ask the right people to find the entrance).</div>
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In case you missed any of my other recaps from Portland, here they are:</div>
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<li><a href="http://www.theeconomicaleater.com/2014/06/bad-habit-room-and-saraveza-portland.html" target="_blank">Brunch and beers at Bad Habit Room and Saraveza</a></li>
<li><a href="http://www.theeconomicaleater.com/2014/06/portobello-portland-oregon.html" target="_blank">Vegan dinner at Portobello</a></li>
<li><a href="http://www.theeconomicaleater.com/2014/06/deschutes-brewery-portland-oregon.html" target="_blank">Lunch at Deschutes Brewery</a></li>
<li><a href="http://www.theeconomicaleater.com/2014/06/cascade-brewing-portland-oregon.html" target="_blank">Sour beers and an epic cheese plate at Cascade Brewing</a></li>
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<b style="font-style: italic;">Do you have any travel plans this summer? </b>We're actually off to Iceland the week of July 14th, then going to a wedding in Mexico in August!</div>
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<a href="http://www.urbanspoon.com/r/24/280314/restaurant/Sunnyside/Belmont-Station-BierCafe-Portland"><img alt="Belmont Station BierCafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/280314/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>
<a href="http://www.urbanspoon.com/r/24/1829156/restaurant/Southeast/Apex-Bar-Portland"><img alt="Apex Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1829156/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com4tag:blogger.com,1999:blog-4629103541830993438.post-37875924073702612852014-06-30T09:07:00.002-04:002014-06-30T09:07:16.891-04:00Cascade Brewing | Portland, Oregon<div class="separator" style="clear: both; text-align: left;">
On one of our last days in Portland, Oregon, we stopped in at <a href="http://www.cascadebrewingbarrelhouse.com/" target="_blank">Cascade Brewing Barrel House</a> for some beers and a snack. (Clearly, we made our rounds when it came to <a href="http://www.theeconomicaleater.com/2014/06/deschutes-brewery-portland-oregon.html" target="_blank">Portland breweries</a>).</div>
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If you enjoy sour beer, Cascade Brewing is the place to go when you're in Portland.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPAagaNq3mzyrOVAPOA-RQvRDrbNZmr5_QnNDYyt4r0OdOc-ycpTZcSx0QbFc7qokEJeNNtJL_jUUddSmW9mYhGynEtx2qNO4GrUx_4RFDIm4YpNaz_UBlNvRWzLlUHBnrSgnsdp1mcI/s1600/Cascade3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cascade Brewing in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqPAagaNq3mzyrOVAPOA-RQvRDrbNZmr5_QnNDYyt4r0OdOc-ycpTZcSx0QbFc7qokEJeNNtJL_jUUddSmW9mYhGynEtx2qNO4GrUx_4RFDIm4YpNaz_UBlNvRWzLlUHBnrSgnsdp1mcI/s1600/Cascade3.JPG" height="400" title="Cascade Brewing in Portland, OR | The Economical Eater" width="300" /></a></div>
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They've termed their Barrel House the "House of Sour," where 18 rotating taps are available for your sipping pleasure - the majority of them being sour beers.</div>
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<a href="http://3.bp.blogspot.com/-Ie8v9pPiQ_I/U7FdanqvYZI/AAAAAAAABog/QUWFBGjERUc/s1600/Cascade2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cascade Brewing in Portland, OR | The Economical Eater" border="0" src="http://3.bp.blogspot.com/-Ie8v9pPiQ_I/U7FdanqvYZI/AAAAAAAABog/QUWFBGjERUc/s1600/Cascade2.JPG" height="400" title="Cascade Brewing in Portland, OR | The Economical Eater" width="300" /></a></div>
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Cascade Brewing's beers are so good that they even have a 100% score on <a href="http://www.beeradvocate.com/beer/profile/23837/" target="_blank">Beer Advocate</a> right now - an extremely rare score to achieve. </div>
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In addition to their solid brews, Cascade Brewing Barrel House also offers a simple yet impressive <a href="http://www.cascadebrewingbarrelhouse.com/index.php?p=menu" target="_blank">menu</a> (with recommended beer pairings to boot). We weren't super hungry when we were there, but we did manage to eat every last crumb of the <b>Artisanal Cheese Platter ($14)</b>.</div>
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<a href="http://3.bp.blogspot.com/-V1TgBPp2j9o/U7FdaUFufaI/AAAAAAAABok/gZ_ozqOucXI/s1600/Cascade1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Artisanal Cheese Plate from Cascade Brewing | The Economical Eater" border="0" src="http://3.bp.blogspot.com/-V1TgBPp2j9o/U7FdaUFufaI/AAAAAAAABok/gZ_ozqOucXI/s1600/Cascade1.JPG" height="400" title="Artisanal Cheese Plate from Cascade Brewing | The Economical Eater" width="300" /></a></div>
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Piled high with local and imported cheeses, this was one of the more outstanding cheese plates I've had in a long time. I loved the accompanying baguette slices and large, thin crackers, as well as the medley of pickled vegetables. The slices of fresh watermelon also added a necessary sweet bite to the mix. </div>
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Cascade Brewing also has a second location in Portland called the <a href="http://www.raclodge.com/" target="_blank">Raccoon Lodge & Brew Pub</a>. We didn't visit that location, but if it's anything like the Barrel House, you won't be disappointed.</div>
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<b><i>Are you a fan of sour beers? </i></b></div>
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<a href="http://www.urbanspoon.com/r/24/1578348/restaurant/Buckman/Cascade-Brewing-Barrel-House-Portland"><img alt="Cascade Brewing Barrel House on Urbanspoon" src="http://www.urbanspoon.com/b/link/1578348/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com2tag:blogger.com,1999:blog-4629103541830993438.post-57304327091372315442014-06-26T09:40:00.002-04:002014-06-26T09:40:34.334-04:00Nutella, Banana, and Peanut Butter Smoothie<div class="separator" style="clear: both; text-align: left;">
I was a sick child. My favorite lunch to have before going to afternoon kindergarten (and while watching "<a href="http://en.wikipedia.org/wiki/The_Elephant_Show" target="_blank">The Elephant Show</a>," of course) was potato chips dipped in peanut butter. Don't ask.</div>
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To this day, my love for peanut butter (and potato chips) hasn't waned...I just choose to eat them separately now. With that being said, though, I could pretty much eat peanut butter with anything else - although bananas and/or Nutella tend to be great peanut butter companions.</div>
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And now that summer's [finally!] here in Boston - which means, it's hot and humid here in Boston - I'm always looking for cool and satisfying snacks and meals to eat. And why not make a cool and satisfying snack that's filled with three of my favorite things?</div>
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<a href="http://4.bp.blogspot.com/-R9ekw3_rV9A/U6wa_z5pSMI/AAAAAAAABnE/HKODUEeObK0/s1600/IMG_8250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Nutella, Banana, and Peanut Butter Smoothie | The Economical Eater" border="0" src="http://4.bp.blogspot.com/-R9ekw3_rV9A/U6wa_z5pSMI/AAAAAAAABnE/HKODUEeObK0/s1600/IMG_8250.JPG" height="300" title="Nutella, Banana, and Peanut Butter Smoothie | The Economical Eater" width="400" /></a></div>
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<b>Nutella, Banana, and Peanut Butter Smoothie</b></div>
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<b>Yields: 1 serving</b></div>
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-1 ripe banana, peeled</div>
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-1 heaping tablespoon peanut butter (crunchy or creamy)</div>
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-1/2 tablespoon Nutella</div>
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-1/2 cup unsweetened vanilla almond milk</div>
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-2-3 ice cubes</div>
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<b>Directions:</b></div>
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1.) Place all ingredients in a blender and blend until smooth. Seriously...that's it.</div>
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<b>[<a href="https://sites.google.com/site/theeconomicaleaterrecipes/nutella-banana-and-peanut-butter-smoothie" target="_blank">Print this recipe</a>]</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpyQlEKANlmGv_7OEEwdJKopdi1mLjVk_jHi9EuoizpLnmw-ChKl6odyInl7Dyl1g5XLUQdqpn3_mVGYW3aU7P6I18W709dWgqLHZCMKW2YQq_MQfBZFnrQZSC5ukU_dkeEnNBUjfFY4/s1600/Smoothie.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Nutella, Banana, and Peanut Butter Smoothie | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEpyQlEKANlmGv_7OEEwdJKopdi1mLjVk_jHi9EuoizpLnmw-ChKl6odyInl7Dyl1g5XLUQdqpn3_mVGYW3aU7P6I18W709dWgqLHZCMKW2YQq_MQfBZFnrQZSC5ukU_dkeEnNBUjfFY4/s1600/Smoothie.jpeg" height="400" title="Nutella, Banana, and Peanut Butter Smoothie | The Economical Eater" width="300" /></a></div>
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Cold, creamy, sweet, and nutty, this smoothie was super tasty, and satiating to boot. The protein from the peanut butter helped pack some staying power, while the nutty and sweet flavors from the Nutella and vanilla almond milk made every sip extra delicious. And the banana? Besides providing some nutrients to the mix, it also made the texture wonderfully thick and creamy.</div>
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If you're looking to keep things vegan, swap out the Nutella for cocoa powder.</div>
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For the Nutella lovers, I suggest washing down this mostly healthy smoothie with something not quite as healthy - like my <a href="http://www.theeconomicaleater.com/2013/08/nutella-cream-cheese-chocolate-chunk.html" target="_blank">Nutella Cream Cheese Chocolate Chunk Brownies</a> or <a href="http://www.theeconomicaleater.com/2013/01/nutella-and-banana-turnovers-with-sea.html" target="_blank">Nutella and Banana Turnovers with Sea Salt</a>.</div>
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<b><i>Do you love peanut butter [and/or Nutella] as much as I do? </i></b></div>
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com6tag:blogger.com,1999:blog-4629103541830993438.post-31563273112776131892014-06-24T09:16:00.000-04:002014-06-24T09:16:06.042-04:00Deschutes Brewery | Portland, Oregon<div class="separator" style="clear: both; text-align: left;">
If you find yourself in Portland craving really good beer and pub food, then get yourself to <a href="http://www.deschutesbrewery.com/" target="_blank">Deschutes Brewery</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2naoYokE9XL2MzTNcSChkubTS_krN4lTMSYx-n9f5ry0iyHDEeBCz4yogDAtGbh-N84SHVOsQL2rpLJiOKa9r-gq2DK0sbIw8j7HLTDsoGRxYSHv2QxumyilRRFgZiUEDMxF2YBbXBmY/s1600/Deschutes2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Deschutes Brewery in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2naoYokE9XL2MzTNcSChkubTS_krN4lTMSYx-n9f5ry0iyHDEeBCz4yogDAtGbh-N84SHVOsQL2rpLJiOKa9r-gq2DK0sbIw8j7HLTDsoGRxYSHv2QxumyilRRFgZiUEDMxF2YBbXBmY/s1600/Deschutes2.JPG" height="400" title="Deschutes Brewery in Portland, OR | The Economical Eater" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-35TZXx51MQnZG85cWCD5IeltG4Xp4kF1yVXoRz7Iz7Uk7_knl0RGNFtKNd_uJhbRSKN3KJxX93q7ABAhqTDcI1XRO932DjtWYjam-jWJvFUJdenhv-hUPsvwHfiRXwS55fYorsxZYI/s1600/Deschutes1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Deschutes Brewery in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-35TZXx51MQnZG85cWCD5IeltG4Xp4kF1yVXoRz7Iz7Uk7_knl0RGNFtKNd_uJhbRSKN3KJxX93q7ABAhqTDcI1XRO932DjtWYjam-jWJvFUJdenhv-hUPsvwHfiRXwS55fYorsxZYI/s1600/Deschutes1.JPG" height="400" title="Deschutes Brewery in Portland, OR | The Economical Eater" width="300" /></a></div>
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Deschutes is a large space with a big open bar area, as well as a separate dining room area. The large open kitchen lets you peek at what's being prepared "backstage," which is something I always appreciate. </div>
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We stopped into Deschutes for lunch on our first full day in Portland and, since we were on vacation (and at a brewery), we started with a beer. The first beer we had was actually from their bottle list: a 22-ounce bottle of <b>Planete Rouge ($22)</b>. (In addition to bottles, Deschutes also has 19 beers on tap featuring mainstays as well as a selection of seasonal and experimental beers developed and brewed right on-site).</div>
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To pair with their beer, Deschutes serves up an impressive offering of pub-style food. We wanted to have a lighter lunch, so we opted to split a few dishes. First up: a <b>Brewery Pretzel ($7.75)</b>.</div>
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<a href="http://1.bp.blogspot.com/-CJX-Bm-QRd8/U6lwlYekFbI/AAAAAAAABl4/OComXIYCjj0/s1600/DeschutesPretzel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pretzel from Deschutes Brewery in Portland, OR | The Economical Eater" border="0" src="http://1.bp.blogspot.com/-CJX-Bm-QRd8/U6lwlYekFbI/AAAAAAAABl4/OComXIYCjj0/s1600/DeschutesPretzel.JPG" height="300" title="Pretzel from Deschutes Brewery in Portland, OR | The Economical Eater" width="400" /></a></div>
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The pretzel was served with a creamy white cheese and <a href="http://www.deschutesbrewery.com/brew/black-butte-porter" target="_blank">Black Butte Porter</a> stone ground mustard. Although this was a delicious combination all on its own, we also found ourselves dunking our pretzels in the honey mustard-like sauce that was on every table.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVnqhZNk44Af9K_s5LnV-hrsvbLUYli3_wa3F-mzq46zPlzofjIGpsqesx8kkpq00Ssqz70c-YrnI-PIb4acWXwlOefPcUWKX8fDXfAOATq_WK7SYWPwawecThoQPmgrccKgO7opkAOQ/s1600/Deschutes3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Deschutes Brewery in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVnqhZNk44Af9K_s5LnV-hrsvbLUYli3_wa3F-mzq46zPlzofjIGpsqesx8kkpq00Ssqz70c-YrnI-PIb4acWXwlOefPcUWKX8fDXfAOATq_WK7SYWPwawecThoQPmgrccKgO7opkAOQ/s1600/Deschutes3.JPG" height="400" title="Deschutes Brewery in Portland, OR | The Economical Eater" width="300" /></a></div>
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The backside of Deschute's beer menu also displays some affordable snacks that are meant to pair well with beer. We were intrigued by the <b>Deviled Eggs ($1.50 for one egg)</b>, which were sprinkled with smoked black salt and had beer in the yolk mixture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHtnQl6TBDMd6ZrKEEMXwQX2F9f78bGTcW4DDE1vHCXuRaK2ulXdzyAPfdTePedXyBoGEwer6ov57Rx7-_yLXxkzf0xQZSukN4m8orl7GejjF3wtHjjc7u1xJOfyYyNfDUUICLKjzJ2A/s1600/DeschutesEggs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Deviled Eggs from Deschutes Brewery in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHtnQl6TBDMd6ZrKEEMXwQX2F9f78bGTcW4DDE1vHCXuRaK2ulXdzyAPfdTePedXyBoGEwer6ov57Rx7-_yLXxkzf0xQZSukN4m8orl7GejjF3wtHjjc7u1xJOfyYyNfDUUICLKjzJ2A/s1600/DeschutesEggs.JPG" height="300" title="Deviled Eggs from Deschutes Brewery in Portland, OR | The Economical Eater" width="400" /></a></div>
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Z and I are both big fans of deviled eggs, and we absolutely loved these. The menu was right, too: they paired very well with beer, especially a 22-ounce bottle of <b><a href="http://www.deschutesbrewery.com/brew/big-red" target="_blank">Big Red</a> ($15)</b>, which is only available at the brewery.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7O2cQCr0rrdq8WCoQokrW_DDF-rnCagujxt41BVNg8EK3rLJwZCNP5glZ4fsZ__88Q9UHF0ZEcIY8WDGlPYyzqiOQwFLMNK8CEOgzaowuoiY_2hlkPCkPco-S_9ux4m-EvH8NQdUsaM/s1600/Deschutes4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Deschutes Brewery in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl7O2cQCr0rrdq8WCoQokrW_DDF-rnCagujxt41BVNg8EK3rLJwZCNP5glZ4fsZ__88Q9UHF0ZEcIY8WDGlPYyzqiOQwFLMNK8CEOgzaowuoiY_2hlkPCkPco-S_9ux4m-EvH8NQdUsaM/s1600/Deschutes4.jpeg" height="400" title="Deschutes Brewery in Portland, OR | The Economical Eater" width="300" /></a></div>
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One of the specials on the day we went was a <b>Ruby Ale Salad ($11)</b>, which consisted of ruby greens, grilled corn, roasted red peppers, chile roasted cashews, and <a href="http://www.cheese.com/raschera/" target="_blank">Raschera cheese</a>, all coated with a fresh-squeezed ale and pink grapefruit vinaigrette. I didn't snap a photo, but the salad was OK - nothing too special, although I loved the addition of cashews and Raschera cheese.</div>
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Deschutes also does growler fills and sells kegs to-go, for anyone who's interested. And if you have the time to stay and have a beer - whether from one of their pub-only bottles or on draft - I highly recommend it.<br />
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<a href="http://www.urbanspoon.com/r/24/766923/restaurant/Pearl-District/Deschutes-Brewery-Public-House-Portland"><img alt="Deschutes Brewery & Public House on Urbanspoon" src="http://www.urbanspoon.com/b/link/766923/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com6tag:blogger.com,1999:blog-4629103541830993438.post-29034864077318429962014-06-23T09:15:00.001-04:002014-06-23T09:15:06.908-04:00Grilled Maple Brussels Sprouts Slaw<div class="separator" style="clear: both; text-align: left;">
I usually despise coleslaw. Typically, it's nothing but an under-seasoned side dish consisting of cabbage drenched in mayonnaise.</div>
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But I know coleslaw <i>can</i> be good, when it's prepared well. And I also know coleslaw doesn't have to consist of cabbage and mayonnaise at all. It can also be made with other crunchy vegetables, like Brussels sprouts - cabbage's smaller, tastier friend.</div>
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<a href="http://1.bp.blogspot.com/-mfKWhtqgsmY/U6ghyhOOGlI/AAAAAAAABj8/hqnKvsFvMe8/s1600/IMG_8239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Maple Brussels Sprouts | The Economical Eater" border="0" src="http://1.bp.blogspot.com/-mfKWhtqgsmY/U6ghyhOOGlI/AAAAAAAABj8/hqnKvsFvMe8/s1600/IMG_8239.JPG" height="300" title="Grilled Maple Brussels Sprouts | The Economical Eater" width="400" /></a></div>
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We had a bunch of leftover grilled Brussels sprouts last week that I decided to turn into this vegan-friendly, healthier coleslaw. To grill the sprouts, we simply dressed them in some olive oil and seasoned them with salt and pepper, then put them right on the grill. We cooked them until they were browned on both sides - then, as soon as they came off the grill, I drizzled them with some good maple syrup. (You can easily use this same method by roasting the sprouts, if you don't have a grill). The end result were smoky and sweet sprouts that were delicious as a side on their own...but they tasted even better the next day in this slaw.</div>
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<a href="http://1.bp.blogspot.com/-bMLlvrjqThc/U6ghy9TPzXI/AAAAAAAABkA/-7sU9wnqack/s1600/IMG_8242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Maple Brussels Sprouts Slaw | The Economical Eater" border="0" src="http://1.bp.blogspot.com/-bMLlvrjqThc/U6ghy9TPzXI/AAAAAAAABkA/-7sU9wnqack/s1600/IMG_8242.JPG" height="300" title="Grilled Maple Brussels Sprouts Slaw | The Economical Eater" width="400" /></a></div>
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<b>Grilled Maple Brussels Sprouts Slaw</b></div>
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<b>Yields: 2-3 servings</b></div>
-1 teaspoon Dijon mustard<br />-1 teaspoon maple syrup<br />-Squirt of lemon juice<br />-1/2 teaspoon olive oil<br />-Salt and black pepper, to taste<div class="separator" style="clear: both; text-align: left;">
-1 cup shredded Brussels sprouts</div>
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-1 heaping tablespoon dried cranberries</div>
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-1 teaspoon sunflower seeds</div>
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1.) In a small bowl, whisk together mustard, maple syrup, and lemon juice. Continue whisking while you slowly pour in the olive oil. Season with salt and pepper.<br />
2.) Place Brussels sprouts, cranberries, and sunflower seeds in a medium bowl. Pour in dressing, and toss to coat. Serve immediately, or, better yet, let slaw sit in the fridge for 15-20 minutes before serving.<br />
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<b>[<a href="https://sites.google.com/site/theeconomicaleaterrecipes/grilled-maple-brussels-sprouts-slaw" target="_blank">Print this recipe</a>]</b><br />
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<a href="http://1.bp.blogspot.com/-BpC306lE7uA/U6glmdW1LbI/AAAAAAAABkQ/bTWSYmxB9kA/s1600/IMG_8241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Grilled Maple Brussels Sprouts Slaw | The Economical Eater" border="0" src="http://1.bp.blogspot.com/-BpC306lE7uA/U6glmdW1LbI/AAAAAAAABkQ/bTWSYmxB9kA/s1600/IMG_8241.JPG" height="300" title="Grilled Maple Brussels Sprouts Slaw | The Economical Eater" width="400" /></a></div>
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This slaw would make a great side dish for a barbecue, especially if you have some vegans in attendance. I loved how the Brussels sprouts maintained their crunch, while the chewy cranberries and the crunchy sunflower seeds provided some additional textures and flavors. The dressing was also delightfully light and flavorful, and didn't drown the rest of the ingredients. (Sorry, mayonnaise).<br />
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<b><i>What's your favorite side dish at a barbecue? </i></b><br />
<b><br /></b>Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com1tag:blogger.com,1999:blog-4629103541830993438.post-63437546533148228052014-06-19T09:59:00.001-04:002014-06-19T10:05:19.197-04:00Bad Habit Room and Saraveza | Portland, OregonWhen a weekend-only brunch spot is attached to a craft beer bar and bottle shop, you know you're in for a treat.<br />
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A slew of people recommended <a href="http://saraveza.com/" target="_blank">Saraveza Bottle Shop and Pasty Tavern</a> to Z and I before we left for Portland, and it's clear to see why. This place has an impressive rotating draft collection, as well as bottles to-go, and on the Sunday we were there, <a href="http://www.firestonebeer.com/" target="_blank">Firestone Walker</a> was in attendance to pour some rare brews. Before we dipped into the beer, however, we decided to have brunch at Saraveza's next door brunch spot (and event space), called the <a href="http://badhabitroom.com/" target="_blank">Bad Habit Room</a>.<br />
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The Bad Habit Room offers brunch every weekend from 9 a.m. to 2 p.m., and Chef Matthew Simons mans the kitchen. The small restaurant - which features several family-style and smaller tables amidst exposed brick walls - features Saraveza meats, <a href="http://theredecafe.com/" target="_blank">Red E Coffee</a> (<i>so</i> good), and Sugar Pimp baked goods. For those who like to imbibe at brunch, they also had some great-looking cocktails on their menu.<br />
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Our brunch began with piping hot mugs of Red E Coffee, which we ended up buying a bag of before heading home. (Red E's located right behind the Bad Habit Room).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98ABRrrh60aY6dksb37Fn8DjUxC_JWGKXKSlA49hLALxoQN8Rvh_wtmLUHwDreufRgh9TNR_Z9E5I0x_OPgaoLSyfSrke91zwBD0ukqP39xN1BlsKKw78eq6juJ6iUM4qP57r1845IIo/s1600/BadHabitCoffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bad Habit Room in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98ABRrrh60aY6dksb37Fn8DjUxC_JWGKXKSlA49hLALxoQN8Rvh_wtmLUHwDreufRgh9TNR_Z9E5I0x_OPgaoLSyfSrke91zwBD0ukqP39xN1BlsKKw78eq6juJ6iUM4qP57r1845IIo/s1600/BadHabitCoffee.jpg" height="300" title="Bad Habit Room in Portland, OR | The Economical Eater" width="400" /></a></div>
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Since we were on vacation, we decided to treat ourselves to <strike>one</strike> two of Bad Habit's made-from-scratch <b>Pop Tarts</b>. (I didn't mark down any prices - sorry!).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPvU3jU9IJ1yLUrJHpTSKPNAK1Njff_g5S95VgcBrpYt1QHK2LfSZOM4zKhpkxuYpAGHxOsKz51Kko90P2xLYf3vyyr3erFZ4vN3N-LfX15OULGUlkicg_HIeF6br1tYL7Kz_FHZvTZw/s1600/BadHabitPoptart1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pop Tart from Bad Habit Room in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyPvU3jU9IJ1yLUrJHpTSKPNAK1Njff_g5S95VgcBrpYt1QHK2LfSZOM4zKhpkxuYpAGHxOsKz51Kko90P2xLYf3vyyr3erFZ4vN3N-LfX15OULGUlkicg_HIeF6br1tYL7Kz_FHZvTZw/s1600/BadHabitPoptart1.jpg" height="300" title="Pop Tart from Bad Habit Room in Portland, OR | The Economical Eater" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wX2-wvNsFMPF05RcwCaTIIg3P6t5iFipPTJG4VHo0PMimM-jlYm-8lusa8nKl9E9onf7poKqxwuM_ip3ksyXnqnhlh0YahQwdXN5mZ_-w_YMdySruI2Lq5ILiKWF6Uu_9hsL9pIBxkU/s1600/BadHabitPoptart2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pop Tart from Bad Habit Room in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2wX2-wvNsFMPF05RcwCaTIIg3P6t5iFipPTJG4VHo0PMimM-jlYm-8lusa8nKl9E9onf7poKqxwuM_ip3ksyXnqnhlh0YahQwdXN5mZ_-w_YMdySruI2Lq5ILiKWF6Uu_9hsL9pIBxkU/s1600/BadHabitPoptart2.jpg" height="300" title="Pop Tart from Bad Habit Room in Portland, OR | The Economical Eater" width="400" /></a></div>
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These Pop Tarts were incredible. Filled with blackberry (or blueberry?) and raspberry filling, these tasted just like regular Pop Tarts - but without all of the scary ingredients. Let's just say I'm so glad Z convinced me to order two, versus share one!</div>
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For our entrees, we both went with the <b>Breakfast Burrito</b>. </div>
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<a href="http://1.bp.blogspot.com/-MwANbNQJb5A/U6LoP-Vo_pI/AAAAAAAABhc/nxcDxPst-aw/s1600/BadHabitBurrito1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Breakfast Burrito from Bad Habit Room in Portland, OR | The Economical Eater" border="0" src="http://1.bp.blogspot.com/-MwANbNQJb5A/U6LoP-Vo_pI/AAAAAAAABhc/nxcDxPst-aw/s1600/BadHabitBurrito1.jpg" height="300" title="Breakfast Burrito from Bad Habit Room in Portland, OR | The Economical Eater" width="400" /></a></div>
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Stuffed with pinto beans, scrambled eggs, cheddar cheese, caramelized onions, avocado, and fresh pico de gallo, this made for one hearty breakfast. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzbB14GwEn-OwsXxUSSHqKvD9twhm6piUCgpLQSAX9ltOUjDlcMK1TCL86OSFvvo5gk7kzWYV1IT6YW76I88TjIZbBXtzxgj8ZC5qLKt6LqzK_GeLU5DKQ4qYF7BECxCy1WM_rBySKLM/s1600/BadHabitBurrito2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Breakfast Burrito from Bad Habit Room in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzbB14GwEn-OwsXxUSSHqKvD9twhm6piUCgpLQSAX9ltOUjDlcMK1TCL86OSFvvo5gk7kzWYV1IT6YW76I88TjIZbBXtzxgj8ZC5qLKt6LqzK_GeLU5DKQ4qYF7BECxCy1WM_rBySKLM/s1600/BadHabitBurrito2.jpg" height="400" title="Breakfast Burrito from Bad Habit Room in Portland, OR | The Economical Eater" width="300" /></a></div>
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Our burritos came with a side of chipotle cream which was fabulous with the crispy, well-seasoned potatoes. The lemony arugula salad on the side was a welcome addition to the plate, and Bad Habit's hot sauce was a fabulous addition to our burritos.</div>
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<a href="http://1.bp.blogspot.com/-LSh8FuuCHkM/U6LopWWdcGI/AAAAAAAABh0/BzVWbjQmzfk/s1600/BadHabitHotSauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bad Habit Room in Portland, OR | The Economical Eater" border="0" src="http://1.bp.blogspot.com/-LSh8FuuCHkM/U6LopWWdcGI/AAAAAAAABh0/BzVWbjQmzfk/s1600/BadHabitHotSauce.jpg" height="400" title="Bad Habit Room in Portland, OR | The Economical Eater" width="300" /></a></div>
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After our delicious and indulgent brunch, we walked next door to Saraveza and had a glass (or two) of Firestone Walker's brews. We sat outside at one of Saraveza's few picnic tables and sipped under the sunshine. (That is, until it began to rain...something you get used to in Portland!).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBkuYlvvsg_q7V3oD0cMEXWEFDbnC1qyehRi9TZHtYfjvp3LROF8ZTGnKid7OEZ6Ba_sgoTa6zGIBy-iPTBxyQBXSybv50F2bI8R39wotMhUJHYjWgk31VqAplUFWIj6zrZgz1rhjdgw/s1600/Saraveza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Saraveza in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBkuYlvvsg_q7V3oD0cMEXWEFDbnC1qyehRi9TZHtYfjvp3LROF8ZTGnKid7OEZ6Ba_sgoTa6zGIBy-iPTBxyQBXSybv50F2bI8R39wotMhUJHYjWgk31VqAplUFWIj6zrZgz1rhjdgw/s1600/Saraveza.jpg" height="400" title="Saraveza in Portland, OR | The Economical Eater" width="300" /></a></div>
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<b><i>What's your favorite brunch dish? </i></b>Breakfast burritos are a favorite of mine, but I also love a good egg sandwich on a bagel. </div>
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<a href="http://www.urbanspoon.com/r/24/766878/restaurant/Humboldt/Saraveza-Portland"><img alt="Saraveza on Urbanspoon" src="http://www.urbanspoon.com/b/link/766878/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com10tag:blogger.com,1999:blog-4629103541830993438.post-10201926779545402722014-06-18T09:02:00.001-04:002014-06-18T09:02:11.513-04:00Portobello | Portland, OregonHello! Z and I just returned from a fantastic trip to Portland, Oregon, complete with lots of craft beer and delicious food. We ended up renting bikes for the four days we were there (from <a href="http://www.portlandbicycletours.com/" target="_blank">Cycle Portland</a>), and riding those ended up being a great way to get around the city. (They also helped to burn off <strike>all</strike> most of the calories we were consuming!).<br />
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I realized on our trip that Portland is one of the only cities (that I've been to, at least) where you can consume <a href="http://www.kraftbrands.com/CheezWhiz/" target="_blank">Cheez Whiz</a> and beet tartare in the same day. The <b>Beet Tartare ($9)</b> we had at <a href="http://portobellopdx.com/" target="_blank">Portobello Vegan Trattoria</a>...the Cheez Whiz I'll explain in a future post.<br />
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<a href="http://1.bp.blogspot.com/-5Tv1fPr5vuk/U6GIxUMU4JI/AAAAAAAABgY/twkY-V0NHRE/s1600/Beets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beet Tartare from Portobello in Portland, OR | The Economical Eater" border="0" src="http://1.bp.blogspot.com/-5Tv1fPr5vuk/U6GIxUMU4JI/AAAAAAAABgY/twkY-V0NHRE/s1600/Beets.jpg" height="300" title="Beet Tartare from Portobello in Portland, OR | The Economical Eater" width="400" /></a></div>
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Portobello is an intimate, elegant-yet-casual restaurant that serves innovative vegan dishes (it actually reminded me a lot of <a href="http://www.theeconomicaleater.com/2012/10/true-bistro-in-teele-square.html" target="_blank">True Bistro</a> in Somerville). Z and I opted to sit at the small, cozy bar on this particular evening, and we just had to start our meal with the Beet Tartare. This vibrant dish consisted of diced, roasted beets with carrot aioli, fines herbes, and capers atop a cashew puree - all served with a ton of crusty bread to spread it on. </div>
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The Beet Tartare was incredibly fresh and borderline rich thanks to the cashew cream. I loved the salty capers in each bite, too.</div>
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Portobello offers a variety of pizzas, burgers, pasta dishes, and salads, but I opted for the <b>Beet Burger Royale ($14)</b>. I must have been on a beet kick that night.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzRsMNBxa7IpPDJOtslgEyRE06CGCE7SptH9GDww24n1j_leFHT2PEoWAMwYUmoLhvzE-kyHp9bfdS6u8kF8NWH2J_9siHmiV9AIUdx1_lOtNUmaGeJHzCLzjSTZTuwkrr3TlGYRSCw4/s1600/VegBurger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beet Burger Royale from Portobello in Portland, OR | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzRsMNBxa7IpPDJOtslgEyRE06CGCE7SptH9GDww24n1j_leFHT2PEoWAMwYUmoLhvzE-kyHp9bfdS6u8kF8NWH2J_9siHmiV9AIUdx1_lOtNUmaGeJHzCLzjSTZTuwkrr3TlGYRSCw4/s1600/VegBurger.jpg" height="300" title="Beet Burger Royale from Portobello in Portland, OR | The Economical Eater" width="400" /></a></div>
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The Beet Burger Royale is a homemade beet burger topped with cashew cheddar, caramelized onions, smoked portobello, carrot aioli, ketchup, lettuce, red onion, and tomato on a focaccia bun. The restaurant was out of cashew cream when we went, so I opted for the <a href="http://vtopiancheeses.com/" target="_blank">Vtopian</a> Peppercorn Cashew Brie instead. This was a massive burger that was slightly hard to eat thanks to the beet patty's enormous size, but the flavors were still spot-on - and I [surprisingly] loved the vegan Brie cheese. (You honestly wouldn't be able to tell that it was vegan!). The accompanying fries were also well-seasoned and delightfully crispy. </div>
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Although I didn't snap a photo, Z ended up ordering the <b>Mushroom Cavatelli ($18) </b>for his meal, which was comprised of housemade cavatelli, roasted leeks, mushrooms, fines herbes, and porcini truffle "butter." It was divine, and [almost] made me wish I had ordered a pasta dish.</div>
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All in all, we had a fabulous meal at Portobello, and I highly recommend checking them out if you find yourself in Portland. Although it's a vegan restaurant, there are a ton of creative and well-done dishes here that I think any omnivore would enjoy. (It also doesn't hurt that Portobello is right across the street from <a href="http://www.apexbar.com/" target="_blank">Apex</a>, a fun craft beer bar with 50 beers on tap and tons of outdoor seating).</div>
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<b><i>Have you ever been to an all-vegan restaurant before?</i></b></div>
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<a href="http://www.urbanspoon.com/r/24/1421114/restaurant/Southeast/Portobello-Vegan-Trattoria-Portland"><img alt="Portobello Vegan Trattoria on Urbanspoon" src="http://www.urbanspoon.com/b/link/1421114/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com3tag:blogger.com,1999:blog-4629103541830993438.post-17249188919188204782014-06-12T08:48:00.001-04:002014-06-12T08:48:44.279-04:00Chickpea, Mint, and Feta Burgers with Yogurt-Dill Sauce<div class="separator" style="clear: both; text-align: left;">
Just checking in with a quick, tasty new burger recipe before Z and I jet off to Portland, Oregon for a few days!</div>
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The burgers and the yogurt-dill sauce in this recipe both use herbs we're growing right in our backyard. (Well, I accidentally planted "dill bouquet," but it still works). In addition to the dill, the burgers possess fresh, fragrant mint that helps complement the aromatic spices and the creamy feta. These burgers were quite a hit with Z, and I know they'll be a hit with your family, too!</div>
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<a href="http://3.bp.blogspot.com/-mdvnKz_Vmeo/U5maoIPuI8I/AAAAAAAABeg/rGYRPLHiIHk/s1600/IMG_8229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chickpea, Mint, and Feta Burgers with Yogurt-Dill Sauce | The Economical Eater" border="0" src="http://3.bp.blogspot.com/-mdvnKz_Vmeo/U5maoIPuI8I/AAAAAAAABeg/rGYRPLHiIHk/s1600/IMG_8229.JPG" height="300" title="Chickpea, Mint, and Feta Burgers with Yogurt-Dill Sauce | The Economical Eater" width="400" /></a></div>
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<b>Chickpea, Mint, and Feta Burgers with Yogurt-Dill Sauce</b></div>
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<b>Yields: 4 burgers</b></div>
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<u>Burgers:</u></div>
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-1 15-ounce can chickpeas, drained and rinsed</div>
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-1/2 small yellow onion, minced</div>
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-1/4 cup loosely packed fresh mint leaves</div>
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-1 clove garlic, minced</div>
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-1 teaspoon ground cumin</div>
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-1/2 teaspoon paprika</div>
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-Salt and black pepper, to taste</div>
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-1/8 cup yellow corn meal (or plain bread crumbs)</div>
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-3 tablespoons olive oil, divided</div>
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-1/4 cup crumbled feta</div>
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-4 burger buns</div>
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-Sliced cucumber (optional)</div>
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<u>Yogurt-Dill Sauce:</u></div>
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-1 5.3-ounce container plain Greek yogurt (I used <a href="http://www.chobani.com/" target="_blank">Chobani</a>)</div>
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-1 tablespoon chopped fresh dill</div>
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-Squirt of lemon juice</div>
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-Salt and black pepper, to taste</div>
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<b>Directions:</b></div>
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<u>Burgers:</u></div>
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1.) Place the chickpeas, onion, mint, and garlic in a food processor that's fitted with a steel blade. Pulse until combined and texture is mostly smooth, but still slightly chunky. (If you don't have a food processor, just mash the chickpeas with a fork and just be sure the mint is chopped).</div>
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2.) Spoon the chickpea mixture into a medium bowl and add spices, corn meal, and 1 tablespoon olive oil. Stir until combined, then taste for seasoning and adjust as necessary. Add feta and carefully stir to combine.</div>
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3.) Heat remaining 2 tablespoons olive oil over medium heat. As oil is warming up, form the chickpea mixture into four equal-sized patties. Place patties in the pan and cook for about 5 minutes, or until golden brown. Carefully flip burgers and cook on the opposite side until golden brown, about 3-4 minutes. </div>
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4.) Serve with generous slathers of yogurt-dill sauce and sliced cucumber.</div>
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<u>Yogurt-Dill Sauce:</u></div>
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1.) In a small bowl, combine ingredients. Let chill in fridge for 30 minutes before serving.</div>
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<b>[<a href="https://sites.google.com/site/theeconomicaleaterrecipes/chickpea-mint-and-feta-burgers-with-yogurt-dill-sauce" target="_blank">Print this recipe</a>] </b></div>
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I loved how the cooling mint and the creamy yogurt-dill sauce complemented the smoky cumin and paprika. These burgers really tasted like summer, and I loved how some of the ingredients came right from our own backyard!</div>
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If you have several cans of chickpeas on-hand, I also recommend trying my <a href="http://www.theeconomicaleater.com/2013/04/chickpea-burgers-with-vegan-cilantro.html" target="_blank">Chickpea Burgers with Vegan Cilantro Mayonnaise</a>.</div>
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<b><i>Have you ever been to Portland, Oregon before? Any suggestions for where we should go?</i></b></div>
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com3tag:blogger.com,1999:blog-4629103541830993438.post-17452030503734077612014-06-10T08:54:00.001-04:002014-06-12T08:20:42.486-04:00Almost Summer Corn SoupOne of my favorite things to do as a kid (in the summer) was sit on the back deck with my siblings and shuck fresh ears of corn. Having fresh corn was always a treat, and we usually ate cobs slathered in butter alongside fresh lobster (also slathered in butter) or burgers and dogs on the grill. Those are some of my favorite childhood memories, and every time I shuck a fresh ear of corn today, I'm brought back to those blissful summer days.<br />
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We ended up with a ton of leftover corn from the <a href="https://unionsquaremain.org/food/farmers-market/" target="_blank">Union Square Farmers' Market</a> several weekends ago, and I dreaded it going to waste. In an effort to make use of it all, I threw together this corn soup - complete with a homemade, silky corn stock.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7etwLcwfHsjw5KpcU0ElYs8QJJEKTWS19mA6BjsFeOyPBnoKpuqpfk8EXu8H4fnTb_aDI3tcbLJo2R0665nDhdj00gQGGDI71DdH40akYRs8hFtb3rGSG9ccNhH3lFpdo5Pdva7agrU/s1600/IMG_8153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Almost Summer Corn Soup | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs7etwLcwfHsjw5KpcU0ElYs8QJJEKTWS19mA6BjsFeOyPBnoKpuqpfk8EXu8H4fnTb_aDI3tcbLJo2R0665nDhdj00gQGGDI71DdH40akYRs8hFtb3rGSG9ccNhH3lFpdo5Pdva7agrU/s1600/IMG_8153.JPG" height="322" title="Almost Summer Corn Soup | The Economical Eater" width="400" /></a></div>
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This soup definitely had me reminiscing about my childhood days in the backyard. It also had me that much more excited for the summer ahead.<br />
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Head on over to <a href="http://www.localinseason.com/late-spring/301-almost-summer-corn-soup.html" target="_blank">Local in Season</a> for the recipe!<br />
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We also have a winner of my <a href="http://www.theeconomicaleater.com/2014/06/bbq-mushroom-and-eggplant-quesadillas.html" target="_blank">BBQ sauce giveaway</a>! The winner was chosen using <a href="http://www.random.org/" target="_blank">Random.org</a>.<br />
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And the winner is...<br />
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<b>Theresa!</b><br />
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<i><b>"I'm also gonna go with sweet chipotle bourbon, woot woot!"</b></i><br />
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Congrats, Theresa! Please <a href="mailto:theeconomicaleater@gmail.com" target="_blank">email me</a> within 48 hours to claim your prize.<br />
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com4tag:blogger.com,1999:blog-4629103541830993438.post-56293641837571811122014-06-05T09:40:00.004-04:002014-06-10T09:00:11.444-04:00BBQ Mushroom and Eggplant Quesadillas + a Giveaway!<div class="separator" style="clear: both; text-align: left;">
Father's Day is fast approaching, and I tend to give my dad the same thing every year: a gift card to a local butcher shoppe and some marinades and spices. He loves cooking and grilling, so my annual Father's Day gift is always a winner.</div>
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So, when the folks at <a href="http://www.chickensoup.com/" target="_blank">Chicken Soup for the Soul</a> (remember those books??) reached out to me and asked if I wanted to try some of their new <a href="http://www.chickensoup.com/foods/products/barbecue-sauce/" target="_blank">barbecue sauces</a> - and give one of you a bottle in return - I happily said yes. Nothing tells dad you love him more than a bottle of delicious BBQ sauce, destined for his favorite meats and veggies.</div>
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Chicken Soup for the Soul carries four BBQ sauce flavors: <a href="http://www.chickensoup.com/foods/product/classic-bbq-sauce/" target="_blank">Classic</a>, <a href="http://www.chickensoup.com/foods/product/buffalo-bbq-sauce/" target="_blank">Buffalo</a>, <a href="http://www.chickensoup.com/foods/product/sweet-chipotle-bourbon-bbq-sauce/" target="_blank">Sweet Chipotle Bourbon</a>, and <a href="http://www.chickensoup.com/foods/product/honey-mustard-bbq-sauce/" target="_blank">Honey Mustard</a> (all vegetarian-friendly). </div>
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I used the Classic BBQ Sauce in this recipe for a smoky and sweet twist on the typical quesadilla. Chicken Soup's Classic sauce is packed with flavor, and I found myself consistently dipping my finger in the bottle for another taste. I used a generous amount in this recipe (the instructions on the bottle recommend using a heavy hand), and every bite - mixed with the spicy, melted cheddar cheese - was even more indulgent and delicious than the previous one.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWx85vYvMBeSXtiZ581ZTJw8DSP-1ZcpF4G34M5eZtYH_nB8xRDAPrMERgGYvnwMswvwp9MJ-kZKkjwjiLL5OnDga9FqmMQMoLyLSDK7leKvuPNyeA9eXgtzl9QIfnehTYGeWQjQG-RP4/s1600/IMG_8170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="BBQ Mushroom and Eggplant Quesadillas | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWx85vYvMBeSXtiZ581ZTJw8DSP-1ZcpF4G34M5eZtYH_nB8xRDAPrMERgGYvnwMswvwp9MJ-kZKkjwjiLL5OnDga9FqmMQMoLyLSDK7leKvuPNyeA9eXgtzl9QIfnehTYGeWQjQG-RP4/s1600/IMG_8170.JPG" height="300" title="BBQ Mushroom and Eggplant Quesadillas | The Economical Eater" width="400" /></a></div>
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<b>BBQ Mushroom and Eggplant Quesadillas</b></div>
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<b>Yields: 2 quesadillas</b></div>
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-2 tablespoons olive oil</div>
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-1/4 large yellow onion (or 1/2 small yellow onion), thinly sliced</div>
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-1 large portobello mushroom, cut into large chunks</div>
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-1 cup chopped cooked eggplant (we had cooked ours on the grill, but cook yours as you wish)</div>
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-Salt and black pepper, to taste</div>
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-2 heaping tablespoons Chicken Soup for the Soul Classic BBQ Sauce</div>
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-1/2 cup shredded habanero cheddar cheese (or plain cheddar will do)</div>
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-2 10-inch whole wheat tortillas</div>
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<b>Directions:</b></div>
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1.) In a large saute pan, heat olive oil over medium heat. Add onions and cook until they begin to soften and turn translucent, about 5 minutes. Add mushrooms and cook until they begin to brown, about 4 minutes more.</div>
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2.) Add eggplant and season with salt and pepper. Add BBQ sauce, stir, and cook for about 2-3 minutes more, or until BBQ sauce is warmed through.</div>
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3.) Sprinkle 1/4 cup shredded cheese on each tortilla (I sprinkle some under and on top of toppings to help "glue" everything together). Pile half of the mushroom and eggplant filling on top of the cheese, and fold the other half of the tortilla over the filling. </div>
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4.) Place a lightly greased frying pan over medium heat. Once hot, place quesadillas in the pan and cook on one side until golden brown. Carefully flip each quesadilla and cook on the opposite side until golden brown. Serve.</div>
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<b>[<a href="https://sites.google.com/site/theeconomicaleaterrecipes/bbq-mushroom-and-eggplant-quesadillas" target="_blank">Print this recipe</a>]</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKEcZJRrRRJZc7iA1Mh76HfyfVlYnPinH5lv8Y5x4AIHlUXyXAEg9n5I80svpxT1jSDyTDxMqAtcoFXMF48Ta_Th6wiy4yYwruH471yqNtr5AUxguR630vTaHayyVjkb4tkuEDjQ1z0_A/s1600/IMG_8166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="BBQ Mushroom and Eggplant Quesadillas | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKEcZJRrRRJZc7iA1Mh76HfyfVlYnPinH5lv8Y5x4AIHlUXyXAEg9n5I80svpxT1jSDyTDxMqAtcoFXMF48Ta_Th6wiy4yYwruH471yqNtr5AUxguR630vTaHayyVjkb4tkuEDjQ1z0_A/s1600/IMG_8166.JPG" height="300" title="BBQ Mushroom and Eggplant Quesadillas | The Economical Eater" width="400" /></a></div>
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I honestly didn't need any garnishes or condiments with my quesadilla (and I am most definitely a condiment girl). The Classic BBQ Sauce boasted such an incredible flavor, and mixed with the sweet onions and the "meaty" mushrooms and eggplant, it was a divine combination of flavors and textures all on its own.</div>
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The generous folks at Chicken Soup for the Soul have offered to give <b>one bottle of their BBQ sauce </b>away to one lucky EE reader! (Winner gets to pick the flavor of their choice). To enter, simply comment on this post about which flavor you'd like to try and why. For an extra entry, tweet: "I want to #win BBQ Sauce from <complete id="goog_1506688854">@MichellePC & @ChickenSoupSoul! #summer #FathersDay". Just leave a second comment here with your tweet. </complete>I will randomly pick a winner on Tuesday, June 10th.<br />
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*Please note: This giveaway is open to U.S. residents only.<br />
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Oh, and if you're looking to buy a few bottles, the BBQ sauces are available at <a href="http://www.stopandshop.com/" target="_blank">Stop & Shop</a>.<br />
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<i>I received the Classic and Buffalo BBQ Sauces in return for hosting this giveaway, but all opinions are my own. </i></div>
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<b>This giveaway is now closed. </b></div>
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Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com13tag:blogger.com,1999:blog-4629103541830993438.post-17696255457045222222014-06-04T09:38:00.004-04:002014-06-04T09:38:41.738-04:00Penguin Pizza in BostonVenturing into the Fenway/Kenmore area - or, Boston in general - for pizza isn't something I would normally do, especially on a weeknight. We're spoiled here in Somerville - we have every kind of cuisine we could ever want within a short walking (or biking) distance. So why would I take several T lines to eat pizza in Boston? Let's just say our friends spoke very highly of <a href="http://www.thepenguinpizza.com/" target="_blank">Penguin Pizza</a>, so we agreed to meet them there for dinner last week.<br />
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And thank gosh we did. Penguin Pizza makes some damn good pies. (Their <a href="http://www.thepenguinpizza.com/lunch_dinner.html" target="_blank">menu</a> also boasts a variety of other options, including appetizers, sandwiches, and pasta dishes, but the real winner here is the pizza).<br />
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The first pie we tried was <b>The Pimento</b> <b>($11.99 for a medium 14")</b>, topped with roasted red peppers, red onions, sun-dried tomatoes, broccoli, and goat cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieh0sTdHuOxjGR2wPOir4eo0jc2CWJW-rMa4_aOQ3fVoGVYBuZJUuA_q2kNO3tUpUbq-iTW_OY7MWYzUsao-nUaoFnuQd4ZTR_fex4GIgQXxJLl8QCaA9b6aLAahIaoESy84Z_S66W09s/s1600/PenguinPizza1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Penguin Pizza in Boston | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieh0sTdHuOxjGR2wPOir4eo0jc2CWJW-rMa4_aOQ3fVoGVYBuZJUuA_q2kNO3tUpUbq-iTW_OY7MWYzUsao-nUaoFnuQd4ZTR_fex4GIgQXxJLl8QCaA9b6aLAahIaoESy84Z_S66W09s/s1600/PenguinPizza1.jpg" height="300" title="Penguin Pizza in Boston | The Economical Eater" width="400" /></a></div>
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The second pie we ordered came highly recommended from our friends: the <b>Roasted Eggplant Pizza ($12.99 for a medium)</b>, piled high with roasted eggplant, dollops of creamy ricotta cheese, and fresh basil, all drizzled with a balsamic vinegar glaze. </div>
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<a href="http://2.bp.blogspot.com/-AjzKrDx3fLY/U48a177TdaI/AAAAAAAABV4/G6N5dlA5AUs/s1600/PenguinPizza2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Penguin Pizza in Boston | The Economical Eater" border="0" src="http://2.bp.blogspot.com/-AjzKrDx3fLY/U48a177TdaI/AAAAAAAABV4/G6N5dlA5AUs/s1600/PenguinPizza2.jpg" height="300" title="Penguin Pizza in Boston | The Economical Eater" width="400" /></a></div>
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(Sorry for the photos - I forgot my camera and used my iPhone! #badblogger).<br />
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I loved the thinner, crispy crust Penguin Pizza makes. Even though the toppings and cheese were plentiful on each pie, the crust still held up to the weight of the toppings. The smoky eggplant with the rich ricotta and the sweet balsamic vinegar glaze was a divine combination in the Roasted Eggplant Pizza, but I think the Pimento was my favorite. I adored the varying textures (especially the crunch from the broccoli), and how can you <i>not</i> like goat cheese on pizza? It's fantastic.<br />
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At Penguin Pizza, all vegetarian pies are marked as such with a "V," and gluten-free and whole wheat crusts are also available for each pie.<br />
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In addition to great pizza, Penguin also has a decent draft and bottled beer list, as well as wine.<br />
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Needless to say, it was worth venturing into Boston for this meal.<br />
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<b><i>Do you normally venture out of your neighborhood for dinner, or do you stay closer to home?</i></b><br />
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<a href="http://www.urbanspoon.com/r/4/53532/restaurant/Fenway-Kenmore/Penguin-Pizza-Boston"><img alt="Penguin Pizza on Urbanspoon" src="http://www.urbanspoon.com/b/link/53532/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a><br />
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com4tag:blogger.com,1999:blog-4629103541830993438.post-22310104085450957062014-06-02T09:29:00.003-04:002014-06-02T09:29:28.712-04:00Mexican Pasta Salad<div class="separator" style="clear: both; text-align: left;">
Most of the time, I make <a href="http://www.theeconomicaleater.com/2014/04/spring-pasta-with-peas-mushrooms-and.html" target="_blank">pesto</a> (or <a href="http://www.theeconomicaleater.com/2012/11/jalapeno-cilantro-tequila-and-tonic.html" target="_blank">infused simple syrups</a>) with leftover herbs. Those are definitely my two go-to uses for everything from leftover basil to rosemary to parsley. But last week, when I was faced with a bunch of leftover cilantro, I wanted to try something a little different. So I turned the leftovers into a refreshing dressing that got mixed into this vibrant and flavorful pasta salad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04z02mXxQJAnIswQT3uyCgZOH6TlxEpvdMrt-RnTI1NJ5tetddLbziSfKYmQSC3MFDVUYfUbAQwjsik9JJ845_dM3ulzCO-z9oMgdGzppwOnWasuYOdUJJUMLYrfUarYy91vAnrdXP8w/s1600/IMG_8146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mexican Pasta Salad | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04z02mXxQJAnIswQT3uyCgZOH6TlxEpvdMrt-RnTI1NJ5tetddLbziSfKYmQSC3MFDVUYfUbAQwjsik9JJ845_dM3ulzCO-z9oMgdGzppwOnWasuYOdUJJUMLYrfUarYy91vAnrdXP8w/s1600/IMG_8146.JPG" height="300" title="Mexican Pasta Salad | The Economical Eater" width="400" /></a></div>
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<b>Mexican Pasta Salad</b></div>
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<b>Yields: 8 servings</b></div>
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<u>For Salad:</u></div>
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-1 pound farfalle pasta (or pasta of your choice)</div>
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-1 pint grape tomatoes, halved</div>
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-1 cup frozen or fresh sweet corn kernels</div>
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-1/4 cup diced red onion</div>
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-1 tablespoon diced pickled jalapenos</div>
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-Salt and black pepper, to taste</div>
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<u>For Dressing:</u></div>
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-1/4 cup finely chopped cilantro</div>
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-Juice of 1 1/2 limes</div>
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-1/2 teaspoon ground cumin</div>
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-1 teaspoon chili powder</div>
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-3 tablespoons olive oil</div>
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-Pinch of granulated sugar</div>
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-Salt and black pepper</div>
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<b>Directions:</b></div>
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1.) Bring a large pot of salted water to a boil; add pasta and cook according to package directions. Drain and set aside.</div>
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2.) In a medium-sized bowl, rapidly whisk together the ingredients for the dressing. Dunk in a piece of the cooked pasta and taste; adjust seasoning as/if needed. Set dressing aside.</div>
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3.) In a large bowl, mix pasta with tomatoes, corn, red onion, and jalapenos. Add dressing and toss until pasta and vegetables are coated nicely (but are not overdressed). (The amount of dressing you make should be perfect for 1 pound of pasta). Taste and add salt and pepper as needed.</div>
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<i>This pasta salad can be refrigerated for up to 24 hours before serving.</i></div>
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<b>[<a href="https://sites.google.com/site/theeconomicaleaterrecipes/mexican-pasta-salad" target="_blank">Print this recipe</a>]</b></div>
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<a href="http://3.bp.blogspot.com/-5CLGrsMxvhQ/U4x1qk1i7eI/AAAAAAAABUg/fmfxM3RvlHw/s1600/IMG_8148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mexican Pasta Salad | The Economical Eater" border="0" src="http://3.bp.blogspot.com/-5CLGrsMxvhQ/U4x1qk1i7eI/AAAAAAAABUg/fmfxM3RvlHw/s1600/IMG_8148.JPG" height="300" title="Mexican Pasta Salad | The Economical Eater" width="400" /></a></div>
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The bright, flavorful salad dressing mixed with the plump, juicy tomatoes, spicy red onion, and sweet corn was a divine combination - especially when served with veggie sausages and burgers (for the omnivores, obviously) cooked on the grill. I loved how the farfalle pasta's nooks and crannies soaked in all of the dressing, but really any pasta would do well here. </div>
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<a href="http://2.bp.blogspot.com/-Usg9N9PolpA/U4x1qs8VJBI/AAAAAAAABUc/acM9RlTaY9I/s1600/IMG_8149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mexican Pasta Salad | The Economical Eater" border="0" src="http://2.bp.blogspot.com/-Usg9N9PolpA/U4x1qs8VJBI/AAAAAAAABUc/acM9RlTaY9I/s1600/IMG_8149.JPG" height="300" title="Mexican Pasta Salad | The Economical Eater" width="400" /></a></div>
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Bonus: This pasta salad is also vegan!</div>
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<b><i>What's your favorite side dish to bring to a cookout? </i></b></div>
Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com1tag:blogger.com,1999:blog-4629103541830993438.post-66448035819721574812014-05-30T09:30:00.000-04:002014-05-30T09:30:48.539-04:00Drink This: The Kimmie, The Yink and The Holy GoseYes, this title is for real. And yes, it is the name of the beer that I'm recommending to you all today. The name alone is reason enough to drink it, no?<br /><br />
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<a href="http://4.bp.blogspot.com/-qzpZTzEWHSo/U4iDl-WiCpI/AAAAAAAABTU/M-c3MYW5cgw/s1600/AndersonValley.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The Kimmie, The Yink & The Holy Gose | The Economical Eater" border="0" src="http://4.bp.blogspot.com/-qzpZTzEWHSo/U4iDl-WiCpI/AAAAAAAABTU/M-c3MYW5cgw/s1600/AndersonValley.jpeg" height="400" title="The Kimmie, The Yink & The Holy Gose | The Economical Eater" width="300" /></a></div>
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If you're like me, beer in cans during the summer time is the way to go. (Especially since, at our house, the rule to playing any yard game is that you must have a beer in-hand...which proves difficult when holding a glass or a bottle). I've never been blown away with too many of the summer beers available in cans, but I do love this one: <a href="http://www.beeradvocate.com/beer/profile/193/99790/" target="_blank">The Kimmie, The Yink & The Holy Gose</a> by <a href="https://avbc.com/" target="_blank">Anderson Valley Brewing Company</a> out of California.</div>
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Clocking in at a low 4.2% ABV, this refreshingly light beer also has a hint of salt - which is typical for a gose. Goses possess a low hop bitterness and a bit of sharpness from salt, and this gose is no exception. The saltiness might sound counterintuitive, but it's just enough to make each sip interesting and thirst-quenching. A hint of fresh lemon helps round everything out, making this an ideal beer for sipping outside (preferably while playing Cornhole).</div>
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The Kimmie, The Yink & The Holy Gose is a limited release, so snag a few cans while you can!</div>
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<b><i>What have you been sipping on lately?</i></b></div>
<br />Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com2tag:blogger.com,1999:blog-4629103541830993438.post-80368161404145896172014-05-29T09:38:00.002-04:002014-05-29T09:38:49.683-04:00Vegan Spring Chili<div class="separator" style="clear: both; text-align: left;">
In the wintertime, Z and I make my <a href="http://www.theeconomicaleater.com/2011/11/slow-cooker-vegetarian-chili.html" target="_blank">Slow Cooker Vegetarian Chili</a> almost weekly. The hearty, protein-packed chili is so wonderfully comforting on a cold winter evening. </div>
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Last week, when the temperatures were in the 70s (come back, please?), I was craving my chili. We didn't have all of the ingredients I needed on-hand, so I winged it...and came up with a spring-friendly version of our winter favorite.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Tw6ajo9hX-fb0-7mMbwYB8SKFGTtpuEr43KSCpylPmarfhDHzNuC7INdBN_0d-8u25r0_3_qeChJEw8nDnGfeLFgdItfLsNxxysd_mq6LESz7zrRrjHsriUi_rYe4GHFmUFFRlAgzVo/s1600/IMG_8138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Spring Chili | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Tw6ajo9hX-fb0-7mMbwYB8SKFGTtpuEr43KSCpylPmarfhDHzNuC7INdBN_0d-8u25r0_3_qeChJEw8nDnGfeLFgdItfLsNxxysd_mq6LESz7zrRrjHsriUi_rYe4GHFmUFFRlAgzVo/s1600/IMG_8138.JPG" height="300" title="Vegan Spring Chili | The Economical Eater" width="400" /></a></div>
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<span style="text-align: left;"><b>Vegan Spring Chili</b></span></div>
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<b>Yields: 4-5 servings</b></div>
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-1 tablespoon olive oil</div>
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-1/2 red onion, diced</div>
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-1 large clove garlic, minced</div>
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-3/4 cup chopped roasted red peppers</div>
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-1 tablespoon chili powder</div>
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-1 teaspoon ground cumin</div>
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-Generous pinch of cinnamon</div>
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-Pinch of cayenne</div>
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-Salt and black pepper, to taste</div>
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-3 cups low-sodium vegetable broth</div>
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-1 15-ounce can low-sodium black beans (not drained)</div>
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-1 15-ounce can chickpeas, drained and rinsed</div>
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-1 cup frozen sweet corn kernels</div>
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-1 tablespoon chopped pickled jalapenos</div>
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Fresh cilantro and lime wedges, for serving</div>
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<b>Directions:</b></div>
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1.) In a medium-large pot, heat olive oil over medium heat. Add onion and cook until it begins to soften, about 5-6 minutes. Add garlic and cook until fragrant, about 15 seconds. Add roasted red peppers, chili powder, cumin, cinnamon, cayenne, salt, and pepper, and cook for about 1 more minute.</div>
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2.) Pour in vegetable broth, black beans, chickpeas, corn, and jalapenos. Turn heat to high and bring to a boil. Then, lower heat and simmer for 20 minutes. Taste for seasoning. </div>
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3.) Serve with fresh cilantro and lime wedges. (We also enjoyed some <a href="http://www.theeconomicaleater.com/2014/05/goat-cheese-and-scallion-scones.html" target="_blank">Goat Cheese & Scallion Scones</a> on the side).</div>
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<b>[<a href="https://sites.google.com/site/theeconomicaleaterrecipes/vegan-spring-chili" target="_blank">Print this recipe</a>]</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKDIYw9gUcser5-RJvCov9r2iMXlDbJmFii9JhAV8OGpctXMFFqHmBJ5vAEJcfZqGBaziyNRVBcSlho20M5wtncnGs0_e42cEIDmf6ta9aJ7RPcgJqgkQNWwip11o-ox4FvuYlnF3XVo/s1600/IMG_8134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan Spring Chili | The Economical Eater" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKDIYw9gUcser5-RJvCov9r2iMXlDbJmFii9JhAV8OGpctXMFFqHmBJ5vAEJcfZqGBaziyNRVBcSlho20M5wtncnGs0_e42cEIDmf6ta9aJ7RPcgJqgkQNWwip11o-ox4FvuYlnF3XVo/s1600/IMG_8134.JPG" height="300" title="Vegan Spring Chili | The Economical Eater" width="400" /></a></div>
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This spring version of my favorite chili was satiating yet perfectly light for a warmer evening. I loved how the hint of cinnamon helped sweeten things up while the cayenne, jalapenos, and chili powder gave each spoonful a nice mellow kick of heat.</div>
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Several nights later, we spooned some of the leftovers on top of nachos, and I highly recommend you do that, too. ;)</div>
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<b><i>What's your favorite soup or chili to have in the spring?</i></b></div>
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Michellehttp://www.blogger.com/profile/13454847305310650885noreply@blogger.com0