tag:blogger.com,1999:blog-27395124301980663372024-03-12T19:04:27.076-07:00Recipes for SuccessFavorite recipes from Karen Beers, Real Estate Broker with RE/MAX equity group. Portland OregonAnonymoushttp://www.blogger.com/profile/00988692066617513404noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2739512430198066337.post-6364997534871325582018-09-06T11:48:00.000-07:002018-09-06T11:48:11.066-07:00Broccoli & Cheese Strudel Recipe<span style="font-family: Verdana, sans-serif;">Anyone who has known me for a long time has likely tried my Broccoli & Cheese Strudel. It is my most requested recipe, maybe because I have been making it for 20 some years, or that it is just so yummy and unique people can't get enough of it. </span><span style="font-family: Verdana, sans-serif;">I have served at at Broken Open Houses, welcomed new neighbors with it, and brought it to many parties and gatherings over the years. I hope it will become something you share with your friends and family as well.</span><div>
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<span style="font-size: large;"> <span style="font-family: Verdana, sans-serif;">Broccoli & Cheese Strudel</span></span></div>
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<span style="font-family: Verdana, sans-serif;">6 cups raw chopped Broccoli</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tblsp butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1 egg beaten</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup chopped onion</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups good bread crumbs ( I make my own by toasting whole wheat sourdough bread and chopping into small bits in the food processor)</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups grated sharp cheddar cheese</span></div>
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<span style="font-family: Verdana, sans-serif;">Juice from one lemon,</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt & Pepper to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">1 package puff pastry sheets thawed</span></div>
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<span style="font-family: Verdana, sans-serif;">Saute onion in butter. When onion is soft add the broccoli and saute until broccoli is tender but still bright green ( about 8 minutes over medium heat).</span></div>
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<span style="font-family: Verdana, sans-serif;">Let cool slightly so you won't cook the egg when adding it.</span></div>
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<span style="font-family: Verdana, sans-serif;">Combine all other ingredients and season to suit your taste.</span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees</span></div>
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<span style="font-family: Verdana, sans-serif;">Now it's time to assemble the strudel. </span></div>
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<span style="font-family: Verdana, sans-serif;">Cut each puff pastry sheet in half like this:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0E9IXETAe4ow2qdLkisYY3y__J_vatpYMt-RwG3RxwC4FoJMIqPnyweewiFPxXWk7wcI-IhrYhm8e3dyQDLekcs73P6BRt9CEphcm88WIguhvnZT59ViX-sQ_0SemsQQvKnot_JoSKYR3/s1600/Broccoli+strudel+assembly+1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="182" data-original-width="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0E9IXETAe4ow2qdLkisYY3y__J_vatpYMt-RwG3RxwC4FoJMIqPnyweewiFPxXWk7wcI-IhrYhm8e3dyQDLekcs73P6BRt9CEphcm88WIguhvnZT59ViX-sQ_0SemsQQvKnot_JoSKYR3/s1600/Broccoli+strudel+assembly+1.png" /></a><span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Assemble like This: </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQW0S-TTjRti36685d8VdvrlMd2Tml66rsZF-t8uZtjPQP5gu_XUqKL9b6W-j5TctuJZt7NLsomt2KXs8EhSR1znRLWOBu3nbG4gXlz70BoUBCfVc7cDHWOz_han3ddB_8kIQ9Ec4ZoO6A/s1600/Broccoli+strudel+assembly+2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="332" data-original-width="257" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQW0S-TTjRti36685d8VdvrlMd2Tml66rsZF-t8uZtjPQP5gu_XUqKL9b6W-j5TctuJZt7NLsomt2KXs8EhSR1znRLWOBu3nbG4gXlz70BoUBCfVc7cDHWOz_han3ddB_8kIQ9Ec4ZoO6A/s320/Broccoli+strudel+assembly+2.png" width="247" /></a><span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Place 1/4 of the filling on each puff pastry sheet. fold in each side. then fold up the bottom and roll up.. Rub puff pastry at seams to seal shut. Place on baking sheet spacing them 3-4 inches apart. Slit each strudel every 2 inches along the top.</span></div>
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<span style="font-family: Verdana, sans-serif;">Bake at 350 for about 30 minutes or until pastry is a golden brown. Slice at slits in the top and serve hot or warm. ENJOY.</span></div>
Anonymoushttp://www.blogger.com/profile/00988692066617513404noreply@blogger.com0tag:blogger.com,1999:blog-2739512430198066337.post-58360396216525556072018-08-07T16:01:00.002-07:002018-08-07T16:01:22.546-07:00Roasted Golden Beet Salad w/ Fennel Almonds and Goat Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGd2sHeaLZkEk7PSoUVhF59Y-yfX1lBS_4NQzplsOhthQtQv77YzTBeerTAPwXSotH_gHpY58cXPvr9FThGC06X6pVT4YzyHQbqiAACpS4mZhmxRiWs1x-6-oieDGLjrB-ex6zQCkIMM4/s1600/IMG_3167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGd2sHeaLZkEk7PSoUVhF59Y-yfX1lBS_4NQzplsOhthQtQv77YzTBeerTAPwXSotH_gHpY58cXPvr9FThGC06X6pVT4YzyHQbqiAACpS4mZhmxRiWs1x-6-oieDGLjrB-ex6zQCkIMM4/s320/IMG_3167.JPG" width="240" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I have loved golden beets since the first time I tried them. They are slightly less sweet and do not possess that "dirt flavor" that so many people complain of as their reason for not liking beets. Roasting them brings out all their natural goodness. I have served this salad to many dinner guests and have converted many people to golden beet lovers after trying this recipe. I hope you enjoy it.</span><br />
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<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 medium sized Golden Beets</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Drizzle of Olive Oil</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 small box of Baby Arugula</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup Fennel Almonds (see recipe on my blog)</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup crumbled Goat Cheese</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 cup White Balsamic Vinegar</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 cup Olive Oil</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 cup Buttermilk</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 tsp. Herbs de Provence</span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt & Pepper to taste</span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pre-heat oven to 400 degrees. Remove beet top and snap off root, wash thoroughly. Place beets on a sheet of foil and drizzle lightly with olive oil. I rub the olive oil into a very light coating on each beet. Wrap tightly and place on a small oven proof dish. Roast for 30-45 minutes until barely done. I test by giving them a light squeeze through the foil- if there is just a little give they are done). Remove from oven and keep them in the foil while assembling the rest of the ingredients.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Make Dressing by combining the vinegar, olive oil, buttermilk, herbs & salt & pepper in small bowl with lid. Cover with lid and shake until combined. The buttermilk helps combine the oil and vinegar and gives the dressing a creamy tang.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Peel beets (they peels should just pull off easily). Cut in slices and then in quarters. Toss beets with arugula and dressing. Sprinkle with goat cheese and fennel almonds. Serve & enjoy.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/00988692066617513404noreply@blogger.com0tag:blogger.com,1999:blog-2739512430198066337.post-51669537228063536482018-08-07T15:34:00.002-07:002018-08-07T15:34:42.531-07:00Fennel Almonds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudgzZvKeLn4tH4L_Ef6TqzzvkL61HOZVZq0MZ7iyOq7VYQoRHyrQvHFmgb_NUENCLlGHGJSkFdDJl2GGTGwBCwhQ8xhyphenhyphen8nZ5_5kBQMenDvH5MBOzZ5fY-AoFCYF-fQJpPwgtwInzGD4Mn/s1600/IMG_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiudgzZvKeLn4tH4L_Ef6TqzzvkL61HOZVZq0MZ7iyOq7VYQoRHyrQvHFmgb_NUENCLlGHGJSkFdDJl2GGTGwBCwhQ8xhyphenhyphen8nZ5_5kBQMenDvH5MBOzZ5fY-AoFCYF-fQJpPwgtwInzGD4Mn/s320/IMG_0061.JPG" width="320" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Great on Salads or just munching on them by themselves, these tasty almonds will wake up your taste buds with bold flavors that will make you wonder how you lived without them.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nonstick Vegetable Cooking Spray</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">6 Tblsp. Granulated Sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 tsp. Whole Fennel Seeds</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp. Dried Crushed Red Pepper Flakes</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp. Salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 cups Almonds ( I use whole almonds for munching and slivered almonds for salads)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-1/2 Tblsp. Water</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat oven to 325. Line baking sheet with foil. Spray with nonstick spray. Combine sugar, fennel seeds, crushed red pepper and salt in medium bowl. Stir in almonds and water. Spread mixture in a single layer on baking sheet. Bake until golden brown and sugar is melted and glazes the almonds, stirring often. About 20 minutes should do it. Let cool and separate as they cool down. These can be prepared days ahead of time. I just always keep some on hand.</span>Anonymoushttp://www.blogger.com/profile/00988692066617513404noreply@blogger.com0