tag:blogger.com,1999:blog-54552214974013516382011-04-21T20:00:50.254-05:00Just a place to share and keep track of recipes I have tried. I love all things savory, you probably won't see too many desserts (although I do like pie). I look at several recipes online and from cookbooks and pick the things I like from each one. I have been TRYING to cook a little bit lighter than I used to, so any suggestions on how to lighten anything up would be appreciated.Bridgid Bartkiewiczhttp://www.blogger.com/profile/15753325112289650294noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-5455221497401351638.post-50598187552371218452007-03-22T10:19:00.000-05:002008-01-10T13:12:43.436-05:00but I lost my blog. I found it today, though!<br />Last night I made corn meal crusted Tilapia. Not sure where I originally found the recipe, but I think it was for catfish. Pardon the lack of , I am not sure of measurements, I just always kinda throw it together.<br /><br /><br />1 cup yellow corn meal<br />1/4 cup flour<br />some cumin<br />some paprika<br />some thyme<br />salt<br />pepper<br />1 cup milk or egg whites (or eggs!)<br />4 pieces of Tilapia<br />olive oil<br /><br />Mix first seven ingredients. Dip fish in milk or egg wash. Heat pan to medium to medium high and cook fish until brown and crispy.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5455221497401351638-5059818755237121845?l=iheartgravy.blogspot.com' alt='' /></div>Bridgid Bartkiewiczhttp://www.blogger.com/profile/15753325112289650294noreply@blogger.com1tag:blogger.com,1999:blog-5455221497401351638.post-12435899730197016282007-02-26T19:43:00.000-05:002008-01-10T13:13:43.017-05:00<span style="font-family:verdana;">At school at Penn State, I went to a coffee shop called "The Daily Grind". They had a delicious white bean chili with sundried tomatoes and served it with a piece of crusty French bread. I have not figured it out exactly, but this comes relatively close. I have made this with chicken, but Aaron isn't to fond of chicken, so it is meatless. I made it in the slow cooker, but you can make stove top (more quickly) as well. The original recipe is from epicurious, with just a few tweaks.</span><br /><br /><span style="font-family:verdana;">1 pound of dried Great Northern Beans<br />1 large onion,chopped</span><br /><span style="font-family:verdana;"> 4 large garlic cloves, chopped</span><br /><span style="font-family:verdana;"> 1 tablespoon ground cumin<br />1/2 teaspoon paprika<br /></span><span style="font-family:verdana;"> 1 teaspoon dried oregano</span><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;"> 1/2 teaspoon dried crushed red pepper</span><span style="font-family:verdana;"></span><span style="font-family:verdana;"></span><br /><span style="font-family:verdana;"> 2 cups canned chicken broth</span><br /><span style="font-family:verdana;"> 1 4-ounce can diced green chilies</span><br /><span style="font-family:verdana;"> 1/2 cup light cream</span><br /><span style="font-family:verdana;"> Grated cheddar cheese<br />Light sour cream<br /><br />Soak beans over night. Drain and cover with fresh water and boil for 20 minutes. Add all ingredients to the crock pot (except cream, cheese and sour cream). Cook on low 7-8 hours (or 4-6 on high). Add light cream and s</span><span style="font-family:verdana;">eason to taste with salt and pepper. </span><span style="font-family:verdana;"> Top with cheese and sour cream.</span><br /><br /><span style="font-family:verdana;"> Serves 4 to 6.</span><br /><a href="http://www.epicurious.com/recipes/recipe_views/views/61"><br />http://www.epicurious.com/recipes/recipe_views/views/61</a><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/5455221497401351638-1243589973019701628?l=iheartgravy.blogspot.com' alt='' /></div>Bridgid Bartkiewiczhttp://www.blogger.com/profile/15753325112289650294noreply@blogger.com1