tag:blogger.com,1999:blog-36572401548503156232024-03-12T19:33:17.290-07:00momskitchenlabAnonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-3657240154850315623.post-9241358602326682782014-07-15T14:24:00.000-07:002014-07-20T11:50:07.537-07:00Toronto Summerlicious: LumaLuma is one of the more casual restaurants owned by the Oliver and Bonacini group. The restaurant is on the 2nd floor of the TIFF Bell Lightbox building in the heart of Toronto's Entertainment District. My husband and I came for lunch and at 11:30 am, we were their first summerlicious customers.<br />
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The restaurant decor was modern and sleek. The tables were well-spaced which provided a little more privacy than usual at downtown Toronto restaurants. As a bonus, the chairs were comfortably soft too.<br />
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Our server patiently described the Summerlicious menu and told us that we were the first ones to try it! She patiently answered our questions and provided her recommendations when asked. For the first course, we tried the Tossed Octopus Salad with chickpeas, tomato and eggplant puree. The dish was very good and provided a perfect play of textures on the mouth, i.e. a bit chew from the Octopus, crispness from the toasted chickpeas, and creaminess from the eggplant puree. It was spiked just enough with a drizzle of harissa oil. <br />
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The other appetizer dish we tried was the Chilled Soba Noodle Salad with Miso Dressing. We were not fans of this dish. It wasn't interesting enough for us.<br />
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For the main course, my husband tried the Slow-Cooked Beef Short Ribs with Salsa Verde. The beef short rib portion was very generous. It was fork-tender but could use more flavor. The sauce that came with it was a saving grace although for me, it didn't taste anything like "salsa verde" as described on the menu. The corn kernels, part of the succotash salad, were not noticeably charred as I had hoped.</div>
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The next main dish was the Buttermilk-Brined Fried Chicken with a Warm Cheddar Biscuit and Three-Cabbage Slaw. The fried chicken was tender on the inside with a perfectly seasoned crispy coating. However, there were traces of blood nearing the bone. Although biscuits are one of my guilty pleasures and I never pass on them, this cheddar biscuit was a tad dense than a perfectly baked biscuit so I only finished half. Instead of a very straightforward rendition of the classic chicken and biscuits, I secretly wished they did a twist on it and came up with a more creative and fun version of the classic. On the bright side, the side of three cabbage slaw was enjoyable. </div>
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For dessert, we had the Chocolate Parfait Sundae with passion fruit cream and mulled berries. The ice cream texture was more icy than creamy. Maybe it was scooped out too early and left in the freezer too long prior to serving. </div>
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To cap our meal, we had the Ontario Stilton with plum compote and spiced oat crumble. It was the perfect combination, with the acidity of the compote toning down the strong and pungent stilton. </div>
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The 3-course meal was a steal for $20. The service was great, and the ambience was delightful. However, in my opinion, some dishes from the summerlicious 2014 menu can be improved with a little bit more thought and creativity put into it. </div>
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<br />Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0tag:blogger.com,1999:blog-3657240154850315623.post-21395112221890153492014-07-13T12:21:00.001-07:002014-07-13T12:21:12.948-07:00Toronto Summerlicious: BentI was excited to try one of Master Chef Susur Lee's restaurants in Toronto for this year's Summerlicious. I had high hopes on the meal to come.<br />
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The interior of the restaurant was well-lit. It had huge windows on one side which brought all the natural light in. The restaurant had a patio seating, which was packed with sun-loving Torontonians. I loved the simplicity yet quirkiness of the decor. White ceramic brick-shaped tiles adorned the walls, beautifully contrasted by the rustic wooden floor and wooden tables.<br />
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A few minutes after settling in, our server showed up. He had great knowledge about the menu and suggested additional house specialties, should we find the Summerlicious meal insufficient. We started off with Fried Jerk Chicken with a side of jicama salad. This was clearly a twist to the classic fried chicken and coleslaw pairing. It was delicious! The chicken was crispy on the outside and juicy on the inside. It was enveloped in a wonderfully spiced chili lime glaze. I am guessing the chicken was twice cooked as there were no traces of blood near the bone and the meat was close to falling apart.<br />
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<span style="text-align: left;">The next appetizer was the Cajun Shrimp and Vegetable Fritter. The fritter was perfectly cooked, no oily aftertaste whatsoever. The delicate batter lightly enrobed the succulent shrimp and vegetables. The tomatillo salsa with avocado provided the perfect amount of heat. The corn salsa was made up of smoky charred corn kernels which enhanced the dish further. </span>
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The first main course we tried was a duo of beef, Asian Marinated Striploin Steak and Braised Beef Agnolotti. The striploin was delicious and the pan sauce as light and tasty with the mustard emulsion providing the perfect touch of heat. The braised beef inside the agnolotti was very tasty. I just wished the agnolotti was a little crispier to provide more of a play of textures. But the dish was a hands-down favorite and my husband and I literally fought for the last piece of meat and secretly hoped another slice would miraculously pop up. <br />
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The other main course we tried was the Caribbean Pan-Roasted Salmon with a mango ginger sauce. I loved how the salmon was delicately cooked! The sauce wasn't one of my favorites and wished it had a tad less curry flavor. The spiced plantain would've been better crispy as well, instead of being incorporated into the sauce as unrecognizable chunks.<br />
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Finally, they served a trio of desserts(which was awesome instead of having to choose just one!). The first of the trio was a Banana and Jackfruit Spring Roll with a caramel rum sauce. It reminded me of a favorite Filipino dessert called <i>turon </i>except that this one had the sauce on the side while <i>turon </i>is dusted with brown sugar and fried until the melted sugar melds perfectly with the crispy wrapper<i>. </i>The next dessert was the Mango Panna Cotta. The texture was creamy with the right amount of sweetness but the pineapple chunks on top was more of a distraction than a complement for me. The last dessert was the Coconut Chocolate Mousse with French Golden Licorice Meringue. It was a one-bite dessert and was divine.<i> </i><br />
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As a bonus, we were able to get a glimpse of the Master Chef himself, Susur Lee!<br />
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Overall, my husband and I both enjoyed this meal very much! It was a great summerlicious deal!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0tag:blogger.com,1999:blog-3657240154850315623.post-644748597760931982014-04-10T17:16:00.000-07:002014-04-10T17:16:28.232-07:00Kitchen Experiment #12: BLT slidersBacon...what I can do with a pack of bacon to satisfy 4 hungry boys? BLT sliders it is! First, I fried half of the pack for the sandwiches. I didn't have lettuce on hand but had some arugula.<br />
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Then I diced the rest and fried them to a crisp to make a complementary bacon onion dip which the kids love. Using my favorite cream cheese brand and half a cup of sour cream, i mixed some chopped onions and seasoned it with salt and pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb9af_eavfpSpKtGIrodEUyR1nEy9qKCLNNnU504s5OM4xqgI8ldKHYs-dFdmE34k3Bg7zqmVxrIECUAj1Rr-nVRTzcNyelKYMQSEzq3JRjxw-Sia8Vn6_JsTHprFqgG0N1grUNDhDmq2/s1600/IMG_2517.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIb9af_eavfpSpKtGIrodEUyR1nEy9qKCLNNnU504s5OM4xqgI8ldKHYs-dFdmE34k3Bg7zqmVxrIECUAj1Rr-nVRTzcNyelKYMQSEzq3JRjxw-Sia8Vn6_JsTHprFqgG0N1grUNDhDmq2/s1600/IMG_2517.JPG" height="356" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlGe1edC7MHXuUaoIeCAGwCTxB4AsT-D81ktjRLnx6RI8jCQIbuZYzpoSlXaFnThFv6vCvpjF21aDFcupg3tPUwB0cNarpRURfgCpHf3mZ1vRHusTO5p7zClbj0HByTMLyyGxr1rQD0Bm/s1600/IMG_2518.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlGe1edC7MHXuUaoIeCAGwCTxB4AsT-D81ktjRLnx6RI8jCQIbuZYzpoSlXaFnThFv6vCvpjF21aDFcupg3tPUwB0cNarpRURfgCpHf3mZ1vRHusTO5p7zClbj0HByTMLyyGxr1rQD0Bm/s1600/IMG_2518.JPG" height="356" width="640" /></a></div>
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Time to assemble the sammies...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiwtX94hgFZiiYoEKSgIPGyA40kDzRvhRS6vIuWShoe138WIjQRsZwcTwDrBmxdPRHMqtU4txylfS9xdpy_xqegxEotxEQPoV2Wu0u2NtPerd82xUdDCdmEkOLwJbbl-BzJVgx6dnvE_b/s1600/IMG_2523.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJiwtX94hgFZiiYoEKSgIPGyA40kDzRvhRS6vIuWShoe138WIjQRsZwcTwDrBmxdPRHMqtU4txylfS9xdpy_xqegxEotxEQPoV2Wu0u2NtPerd82xUdDCdmEkOLwJbbl-BzJVgx6dnvE_b/s1600/IMG_2523.JPG" height="356" width="640" /></a><br />
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A no fuss snack that takes little effort! Time to eat, boys!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxPg2ihyphenhyphendcmWTOWR3I4JPxtnP-lV5SGL9_elKIwvKi-iuk97zwJu-3f4KJwud3AaUakxK7lW-9MWZlLhXtyxKcd-eTLVTdaFa2DNyhuqv9t6vNBMy_2sZw9S28QkUZx3PBpZUHGavWhqz/s1600/IMG_2520.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxPg2ihyphenhyphendcmWTOWR3I4JPxtnP-lV5SGL9_elKIwvKi-iuk97zwJu-3f4KJwud3AaUakxK7lW-9MWZlLhXtyxKcd-eTLVTdaFa2DNyhuqv9t6vNBMy_2sZw9S28QkUZx3PBpZUHGavWhqz/s1600/IMG_2520.JPG" height="356" width="640" /></a></div>
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<h3>
Verdict:</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZ-hvHi52OiCD-1fiNLMlQd-nlCFSrgZVL8NZh-zijXNInrFfnG2moUI7D56fN_mv_fCt4pE9v7sr0GtT-qwZRehgxVGAbwkUHHa3Zhh6v4Ak-sREgFJ13wyR_GQ-AxHAgHQKf4poo2DV/s1600/BaconVerdict.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZ-hvHi52OiCD-1fiNLMlQd-nlCFSrgZVL8NZh-zijXNInrFfnG2moUI7D56fN_mv_fCt4pE9v7sr0GtT-qwZRehgxVGAbwkUHHa3Zhh6v4Ak-sREgFJ13wyR_GQ-AxHAgHQKf4poo2DV/s1600/BaconVerdict.png" height="363" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0tag:blogger.com,1999:blog-3657240154850315623.post-43971135235813994202012-12-23T14:48:00.000-08:002014-03-16T17:46:50.735-07:00Kitchen Experiment #11: Cheese waffles, two waysCheese in waffles...sounds ridiculous ? Trust me, it works! The saltiness of the cheese marries well with the sweetness of the maple syrup and makes for a great breakfast. I tried 2 versions, one using cheese cubes and another using grated parmesan cheese.<br/><br/>Cut the cheddar cheese block into small cubes. Set aside.<br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-cheese-waffles-two-ways/img_2567/" rel="attachment wp-att-300"><img alt="IMG_2567" src="http://momskitchenlab.files.wordpress.com/2012/12/img_2567.jpg" width="551" height="309" /></a><br/><br/>Use your favorite store bought grated parmesan cheese.<br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-cheese-waffles-two-ways/img_2569/" rel="attachment wp-att-302"><img class="alignnone size-full wp-image-302" alt="IMG_2569" src="http://momskitchenlab.files.wordpress.com/2012/12/img_2569.jpg" width="551" height="309" /></a><br/><br/>For a no fuss breakfast, use your favorite waffle mix. Our favorite is PC Extra Fluffy.<br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-cheese-waffles-two-ways/img_2568/" rel="attachment wp-att-301"><img alt="IMG_2568" src="http://momskitchenlab.files.wordpress.com/2012/12/img_2568.jpg" width="551" height="309" /></a><br/><br/>Sprinkle the cheese onto the waffle batter.<br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-cheese-waffles-two-ways/img_2570/" rel="attachment wp-att-303"><img class="alignnone size-full wp-image-303" alt="IMG_2570" src="http://momskitchenlab.files.wordpress.com/2012/12/img_2570.jpg" width="551" height="309" /></a><br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-cheese-waffles-two-ways/img_2572/" rel="attachment wp-att-304"><img class="alignnone size-full wp-image-304" alt="IMG_2572" src="http://momskitchenlab.files.wordpress.com/2012/12/img_2572.jpg" width="551" height="309" /></a><br/><br/>This is how it turns out.<br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-cheese-waffles-two-ways/img_2573/" rel="attachment wp-att-305"><img class="alignnone size-full wp-image-305" alt="IMG_2573" src="http://momskitchenlab.files.wordpress.com/2012/12/img_2573.jpg" width="551" height="309" /></a><br/><br/>I have to say that both versions were actually good. The one with the cubes had pockets of melted cheese inside when you bite into the waffle. The other version with the grated cheese smelled so good with shreds of toasted cheese. As to which is better is a personal preference. Breakfast is served!<br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-cheese-waffles-two-ways/img_2578/" rel="attachment wp-att-306"><img class="alignnone size-full wp-image-306" alt="IMG_2578" src="http://momskitchenlab.files.wordpress.com/2012/12/img_2578.jpg" width="551" height="309" /></a><br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-cheese-waffles-two-ways/waffle/" rel="attachment wp-att-314"><img class="alignnone size-full wp-image-314" alt="Waffle" src="http://momskitchenlab.files.wordpress.com/2012/12/waffle.png" width="551" height="334" /></a>Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0tag:blogger.com,1999:blog-3657240154850315623.post-87868266077756064322012-12-22T17:01:00.000-08:002014-03-16T17:46:50.729-07:00Kitchen Experiment #10 Roast Pork Tenderloin in Orange Terriyaki SauceI am not a fan of pork tenderloin because it is prone to being dry if not cooked correctly. I'd rather use a more fatty cut such as pork shoulder or pork belly since they are more forgiving and always turn out oh so tender. For health reasons though, I force myself to cook using leaner cuts of meat such as pork tenderloin. This is a no fuss dish that takes minutes to prepare and yet turns out delicious.<br/><br/>Rub the pork tenderloin with olive oil. Combine salt, pepper, garlic powder, chili powder, paprika, and onion powder. I tried this rub on ribs and they turned out great! As to the proportions, just eyeball it!<br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-roast-pork-tenderloin-in-orange-terriyaki-sauce/img_2546/" rel="attachment wp-att-286"><img class="alignnone size-full wp-image-286" alt="IMG_2546" src="http://momskitchenlab.files.wordpress.com/2012/12/img_2546.jpg" width="551" height="309" /></a><br/><br/>Preheat the oven to 375 degrees.<br/><br/>Sear the tenderloin over medium high heat on all sides until it is nice and brown.<br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-roast-pork-tenderloin-in-orange-terriyaki-sauce/img_2548/" rel="attachment wp-att-287"><img class="alignnone size-full wp-image-287" alt="IMG_2548" src="http://momskitchenlab.files.wordpress.com/2012/12/img_2548.jpg" width="551" height="309" /></a><br/><br/>Roast the meat until internal temperature reaches 150 degrees, around 15-20 minutes.<br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-roast-pork-tenderloin-in-orange-terriyaki-sauce/img_2549/" rel="attachment wp-att-288"><img class="alignnone size-full wp-image-288" alt="IMG_2549" src="http://momskitchenlab.files.wordpress.com/2012/12/img_2549.jpg" width="551" height="309" /></a><br/><br/>Brush the meat with orange terriyaki glaze every so often. For the glaze, I used a recipe I found online which uses orange juice, soy sauce, honey and ginger juice. Combine everything, bring it up to a boil and turn down the heat to simmer until the sauce thickens.<br/><br/>To serve, cut the tenderloin into pieces but don't forget to let it rest before slicing! As you can see below, I had to slice the meat before adequate resting since the kids were too hungry to wait. Thus, some of the juices escaped :(<br/><br/>Serve with some sauteed greens such as spinach in garlic.<br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-roast-pork-tenderloin-in-orange-terriyaki-sauce/img_2551/" rel="attachment wp-att-289"><img class="alignnone size-full wp-image-289" alt="IMG_2551" src="http://momskitchenlab.files.wordpress.com/2012/12/img_2551.jpg" width="551" height="309" /></a><br/><br/><a href="http://momskitchenlab.wordpress.com/2012/12/23/kitchen-experiment-10-roast-pork-tenderloin-in-orange-terriyaki-sauce/porktenderloinverdict/" rel="attachment wp-att-293"><img alt="PorkTenderloinVerdict" src="http://momskitchenlab.files.wordpress.com/2012/12/porktenderloinverdict.png" width="551" height="344" /></a>Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0tag:blogger.com,1999:blog-3657240154850315623.post-75423395377199117962012-08-17T19:36:00.000-07:002014-03-16T17:46:50.717-07:00Kitchen Experiment #9: Quinoa SaladOne no-fail dish that all my kids and my husband like is my baked salmon. It is a rich dish that you pretty much have to serve with something with a little acidity to balance out its richness. Since white wine is not an option (at least not in front of the kids during dinner time), I decided to serve it with a simple quinoa salad.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2720.jpg"><img class="alignnone size-full wp-image-256" title="IMG_2720" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2720.jpg" alt="" width="580" height="325" /></a><br/><br/><strong>Method:</strong><br/><br/>I chopped some fresh veggies and herbs -- yellow peppers, grape tomatoes, cucumber, parsley leaves.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2713.jpg"><img class="alignnone size-full wp-image-257" title="IMG_2713" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2713.jpg" alt="" width="580" height="325" /></a><br/><br/>Mixed some lime juice with olive oil, salt, and pepper to make the dressing...<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2715.jpg"><img class="alignnone size-full wp-image-258" title="IMG_2715" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2715.jpg" alt="" width="580" height="325" /></a><br/><br/>Tossed everything together with the cooked quinoa...<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_27171.jpg"><img class="alignnone size-full wp-image-261" title="IMG_2717" src="http://momskitchenlab.files.wordpress.com/2012/08/img_27171.jpg" alt="" width="580" height="325" /></a><br/><br/>It was a great accompaniment to my rich baked salmon...<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2719.jpg"><img class="alignnone size-full wp-image-259" title="IMG_2719" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2719.jpg" alt="" width="580" height="325" /></a><br/><br/><strong>Results:</strong><br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/quinoaverdict.png"><img class="alignnone size-full wp-image-265" title="QuinoaVerdict" src="http://momskitchenlab.files.wordpress.com/2012/08/quinoaverdict.png" alt="" width="580" height="348" /></a>Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com1tag:blogger.com,1999:blog-3657240154850315623.post-76372047197225801822012-08-17T15:58:00.000-07:002014-03-16T17:46:50.711-07:00Kitchen Experiment #8: Shrimp ScampiWhat can you cook on a Thursday night when the fridge is almost empty ? With a few ingredients left in the fridge, an almost empty cupboard, and an ounce of energy left after a long day at work, I had to dig deep to come up with a quick dish for my hungry boys. Without much thinking, Shrimp Scampi it is !<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2407.jpg"><img class="alignnone size-full wp-image-231" title="IMG_2407" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2407.jpg" alt="" width="580" height="325" /></a><br/><br/><strong>Method:</strong><br/><br/>I sautéed lots of chopped garlic in olive oil then added the canned diced tomatoes.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2409.jpg"><img class="alignnone size-full wp-image-232" title="IMG_2409" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2409.jpg" alt="" width="580" height="325" /></a><br/><br/>I poured in some white wine then tossed the frozen shrimps in...not to forget is a generous sprinkling of freshly cracked tri-colored pepper, salt and a dab of butter. If I had uncooked shrimps, I would've seared them to perfection but it is what it is.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2410.jpg"><img class="alignnone size-full wp-image-234" title="IMG_2410" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2410.jpg" alt="" width="580" height="325" /></a><br/><br/>Finished off the sauce with some spinach ...<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2412.jpg"><img title="IMG_2412" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2412.jpg" alt="" width="580" height="325" /></a><br/><br/>Finally, I tossed the sauce into the cooked spaghettini to conclude this humble undertaking.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2416m.jpg"><img class="alignnone size-full wp-image-235" title="IMG_2416m" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2416m.jpg" alt="" width="580" height="325" /></a><br/><br/>Dinner for 4 hungry boys is served...<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2419.jpg"><img class="alignnone size-full wp-image-236" title="IMG_2419" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2419.jpg" alt="" width="580" height="325" /></a><br/><br/><strong>Results:</strong><br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/pastaverdict.png"><img class="alignnone size-full wp-image-252" title="PastaVerdict" src="http://momskitchenlab.files.wordpress.com/2012/08/pastaverdict.png" alt="" width="580" height="342" /></a>Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0tag:blogger.com,1999:blog-3657240154850315623.post-71058979414597599302012-08-04T13:38:00.000-07:002014-03-16T17:46:50.705-07:00Kitchen Experiment #7: $50 Prime Rib Meal for 5, not bad !When we were living in Chicago, one of our favorites was the charred prime rib at Gibsons Steakhouse. One slice can set you back a good $50 so we end up ordering just a slice of prime rib and a Chicago cut (22 oz) to share. Even with the restrained order, with the drinks, taxes and tip, our bill ends up outrageous. Since my kids eat meat at sordid quantities, I was forced to experiment on making prime rib at home for economical reasons.<br/><br/><strong>Method:</strong><br/><br/>Using Costco's bone-in AAA rib eye cut which I snagged for $45, I first tied the meat with kitchen twine and seasoned it generously with rosemary, thyme, sea salt and pepper.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2423.jpg"><img class="alignnone size-full wp-image-202" title="IMG_2423" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2423.jpg" alt="" width="580" height="325" /></a><br/><br/>I seared the meat on all sides to lock in the juices, after which I popped it inside the oven for some serious slow roasting.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2428.jpg"><img class="alignnone size-full wp-image-203" title="IMG_2428" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2428.jpg" alt="" width="580" height="320" /></a><br/><br/>For a side dish, I tossed some colorful baby carrots in olive oil, salt and pepper and blast roasted them.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2431.jpg"><img title="IMG_2431" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2431.jpg" alt="" width="580" height="325" /></a><br/><br/>For the finishing touch, I made some gravy by sautéing some baby bellas, adding a canned mushroom gravy mix, adding the flavorful drippings from the meat and simmering until incorporated. This is the preferred gravy in this house more than the thinner <em>jus.</em><br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_24432.jpg"><img class="alignnone size-full wp-image-208" title="IMG_2443" src="http://momskitchenlab.files.wordpress.com/2012/08/img_24432.jpg" alt="" width="580" height="325" /></a><br/><br/>Time to slice ! The meat turned out juicy and perfectly pink to our liking. With horseradish cream on the side, my boys relentlessly devoured it. The great thing about this meal is that it only set me back $50 ! Definitely not bad for a prime rib meal !<br/><br/><em> </em><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2447m.jpg"><img class="alignnone size-full wp-image-209" title="IMG_2447m" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2447m.jpg" alt="" width="580" height="463" /></a><br/><br/><strong>Results:</strong><br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/primeribverdict.png"><img class="alignnone size-full wp-image-218" title="PrimeRibVerdict" src="http://momskitchenlab.files.wordpress.com/2012/08/primeribverdict.png" alt="" width="580" height="351" /></a>Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0tag:blogger.com,1999:blog-3657240154850315623.post-38655484993636009402012-08-01T18:44:00.000-07:002014-03-16T17:46:50.698-07:00Kitchen Experiment #6: Salted Toffee CookiesMy youngest son has a sweet tooth. He does not appreciate majority of the savoury dishes I make but raves about my baking...that is, as long as I use one of his favorite ingredients -- chocolate, toffee, caramel, and peanut butter . Almost every day, as soon as I get home from work, he asks me to bake him some cookies. This is not a good thing because I barely have energy left to cook dinner, let alone bake some dessert. But today I gave in to his pleadings and baked him some salted toffee cookies.<br/><br/><strong>Method:</strong><br/><br/>I used the Hershey's Toffee Cookies recipe and added a sprinkling of sea salt (on my batch of cookies) to balance out the sweetness of the toffee bits. That way, I was able to come up with both a kiddie and adult version of the cookie.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2529.jpg"><img class="alignnone size-full wp-image-185" title="IMG_2529" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2529.jpg" alt="" width="580" height="325" /></a><br/><br/>10 minutes per batch was not that bad. My son waited impatiently, not taking his eyes off the blobs of cookie dough slowly melting away in the oven. He had to wait 10 more minutes to let the cookies cool down, asking every minute or two "Are they ready, Mom?"<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2541.jpg"><img class="alignnone size-full wp-image-186" title="IMG_2541" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2541.jpg" alt="" width="580" height="325" /></a><br/><br/>It was worth the wait because it turned out moist and delicious.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2545.jpg"><img class="alignnone size-full wp-image-187" title="IMG_2545" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2545.jpg" alt="" width="580" height="325" /></a><br/><br/>Time for some cookies and milk ! He smiled a big smile with his front milk teeth hanging by a thread and uttered the sweetest "Thank you, Mom !" Now, that was worth staying up late for :)<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/img_2535.jpg"><img class="alignnone size-full wp-image-188" title="IMG_2535" src="http://momskitchenlab.files.wordpress.com/2012/08/img_2535.jpg" alt="" width="580" height="325" /></a><br/><br/><strong>Results:</strong><br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/08/cookiesverdict.png"><img class="alignnone size-full wp-image-189" title="CookiesVerdict" src="http://momskitchenlab.files.wordpress.com/2012/08/cookiesverdict.png" alt="" width="580" height="350" /></a>Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0tag:blogger.com,1999:blog-3657240154850315623.post-42169121459140433782012-07-28T11:54:00.000-07:002014-03-16T17:46:50.693-07:00Kitchen Experiment #5 Holy Guacamole !Our family lived in Northbrook, Illinois for close to 4 years. Our favorite Mexican restaurant in the neighborhood was San Gabriel Mexican Cafe. My husband and I would usually cap off the week with a glass or two of their phenomenal Margaritas alongside freshly made tortilla chips and Guacamole en Molcajete. Their version of guacamole is made table side on a molcajete, a bowl carved from volcanic rock . I loved it a lot that I searched far and wide to buy my own molcajete so I can make an authentic version of this healthy dip at home anytime.<br/><br/><strong>Method:</strong><br/><br/>I started out by chopping some onions, garlic, tomatoes, Haas avocados, and cilantro. I then squeezed the juice of one lime.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2553m.jpg"><img class="alignnone size-full wp-image-147" title="IMG_2553m" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2553m.jpg" alt="" width="580" height="325" /></a><br/><br/>I put some of the chopped onions, garlic, tomatoes, lime juice and sea salt on the molcajete and pounded them into a paste. The salt helps break down the chunks thus releasing more flavor out of these ingredients.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_25571.jpg"><img class="alignnone size-full wp-image-155" title="IMG_2557" src="http://momskitchenlab.files.wordpress.com/2012/07/img_25571.jpg" alt="" width="580" height="325" /></a><br/><br/>I then added half of the chopped avocados and tomatoes, put in more lime juice, salt and pepper and mashed everything together. For extra chunkiness, I added the rest of the chopped onions and tomatoes without mashing them. Lastly, I garnished the dip with some chopped cilantro.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2558.jpg"><img class="alignnone size-full wp-image-165" title="IMG_2558" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2558.jpg" alt="" width="580" height="325" /></a><br/><br/>It was a perfect snack while watching the opening of the 2012 London Olympics.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2564.jpg"><img class="alignnone size-full wp-image-166" title="IMG_2564" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2564.jpg" alt="" width="580" height="325" /></a><br/><br/><strong>Results:</strong><br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/picture1.png"><img class="alignnone size-full wp-image-170" title="Picture1" src="http://momskitchenlab.files.wordpress.com/2012/07/picture1.png" alt="" width="580" height="352" /></a>Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0tag:blogger.com,1999:blog-3657240154850315623.post-24049277085373564612012-07-25T17:30:00.000-07:002014-03-16T17:46:50.687-07:00Kitchen Experiment #4: BiscottiI have a handful of biscotti recipes but the Americas Test Kitchen version is my holy grail. My favorite combination is pistachios and cranberries. The only problem is finding peeled pistachios here in Toronto. It is so hard to peel pistachios so I ask my boys to help (after thoroughly washing their hands) and promise them a yummy treat after their hard work.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2503.jpg"><img class="alignnone size-full wp-image-116" title="IMG_2503" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2503.jpg" alt="" width="580" height="325" /></a><br/><br/>Contrary to public perception, it is actually very easy to make biscotti. No matter how many times I make this treat without paying too much attention to measurements, they always turn out great. The only really tedious part is having to bake them twice -- the first time as loaves...<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_25051.jpg"><img class="alignnone size-full wp-image-118" title="IMG_2505" src="http://momskitchenlab.files.wordpress.com/2012/07/img_25051.jpg" alt="" width="580" height="325" /></a><br/><br/>and the second time as strips ...<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2509.jpg"><img class="alignnone size-full wp-image-119" title="IMG_2509" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2509.jpg" alt="" width="580" height="325" /></a><br/><br/>Then they turn out delicious ! Nothing is more satisfying than a cup of tea and some biscotti.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_25121.jpg"><img class="alignnone size-full wp-image-121" title="IMG_2512" src="http://momskitchenlab.files.wordpress.com/2012/07/img_25121.jpg" alt="" width="580" height="325" /></a><br/><br/><strong>Results:</strong><br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/biscottiverdict.png"><img class="alignnone size-full wp-image-136" title="BiscottiVerdict" src="http://momskitchenlab.files.wordpress.com/2012/07/biscottiverdict.png" alt="" width="580" height="331" /></a>Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0tag:blogger.com,1999:blog-3657240154850315623.post-30345321729502043062012-07-22T15:23:00.000-07:002014-03-16T17:46:50.681-07:00Kitchen Experiment #3: Mini Bruschetta Bar...Can it pass for a light
dinner ?After gorging on all you can eat sushi at Sakura, our favorite neighborhood Japanese restaurant, we arrived home all in a state of food coma. A few hours later, my eldest son shouts -- What's for dinner, Mom? These bottomless pits ! What can I possibly whip up in minutes ? One todo on my list which I always forget is "thaw out the chicken". So I had to make do with whatever was in the fridge -- mushrooms, tomatoes, arugula. Bruschetta maybe ? Good thing I grabbed some good quality baguette on my way home that morning.<br/><br/><strong>Method:</strong><br/><br/>I sauteed some baby bella mushrooms with lots of garlic and some butter.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2459.jpg"><img class="wp-image-84 alignnone" title="IMG_2459" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2459.jpg?w=1024" alt="" width="717" height="402" /></a><br/><br/>I then chopped some roma tomatoes and basil leaves, drizzled them with extra virgin olive oil, and seasoned them with sea salt and freshly cracked black pepper. I sliced the baguette into 1/2 inch slices, brushed the slices with olive oil, rubbed them with garlic, and popped them into the toaster oven. While waiting for the bread slices to toast, I washed some baby arugula.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2456.jpg"><img class="alignnone wp-image-86" title="IMG_2456" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2456.jpg?w=1024" alt="" width="717" height="402" /></a><br/><br/>Voila ! A Mini Bruschetta Bar !<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2463.jpg"><img class="alignnone wp-image-87" title="IMG_2463" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2463.jpg?w=1024" alt="" width="717" height="402" /></a><br/><br/>The tomato and arugula bruschetta was a sight to behold with the bold red color from the fresh roma tomatoes and the vibrant green from the baby arugula! It was as tasty as it was pretty!<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2464m.jpg"><img class="alignnone wp-image-88" title="IMG_2464m" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2464m.jpg?w=1024" alt="" width="717" height="426" /></a><br/><br/><strong>Results:</strong><br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/bruschettaverdict.png"><img class="alignnone size-full wp-image-92" title="BruschettaVerdict" src="http://momskitchenlab.files.wordpress.com/2012/07/bruschettaverdict.png" alt="" width="580" height="352" /></a>Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0tag:blogger.com,1999:blog-3657240154850315623.post-60205958285746630172012-07-21T16:41:00.000-07:002014-03-16T17:46:50.668-07:00Kitchen Experiment #2: Trying to replicate a favorite steak dish from a
restaurant 8,000 miles awayMy 8-year old son has been bugging me the past few days about craving for steak. He remembers the steak we used to have at a restaurant in Manila called Mamou. I knew that unless I buy a dry aged cut of Angus beef, my experiment of coming up with something close to that will fail. Nonetheless, I had to try to satisfy his craving with whatever ingredients I could easily find.<br/><br/><strong>Method:</strong><br/><br/>I chose rib eye slices from Costco. I'm a rib eye devotee and so are my husband and kids mainly because of the extra moisture brought about by the heavy marbling. With the help of some basic seasoning and cooking gadgets, I took a stab at transforming these pieces of meat into chunks of heavenly bliss.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2232.jpg"><img class="size-full wp-image-55 alignnone" title="IMG_2232" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2232.jpg" alt="" width="580" height="325" /></a><br/><br/>My basic seasoning repertoir consists of sea salt and freshly cracked black pepper. All of us prefer our meat unadulterated and free of any heavy rubs.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2235.jpg"><img class=" wp-image-57 alignnone" title="IMG_2235" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2235.jpg" alt="" width="464" height="826" /></a><br/><br/>After generously seasoning the meat with sea salt, freshly ground black pepper, and a drizzle of olive oil, I laid them down onto a very hot grill pan to get a good char on both sides. I wish I had grapeseed oil on hand which has a neutral taste and works best when cooking at very high temperatures.<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2237.jpg"><img class="size-full wp-image-58 alignnone" title="IMG_2237" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2237.jpg" alt="" width="580" height="325" /></a><br/><br/>Once I got the char I wanted, off the slices went to bask in a 350°F oven until my instant read thermometer reached 135°F (I was aiming for a Medium Well). A generous dab of butter as soon as they got out of the oven was a must as well as another sprinkling of sea salt. I served the steak with sautéed fresh mushrooms, mashed potatoes (using Betty Crocker Butter and Herb -- didn't have energy left to make it from scratch) and summer sweet corn.<br/><br/>Steak by M<del datetime="2012-07-21T23:12:41+00:00">amou</del>ommy!<br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2245.jpg"><img class="size-full wp-image-59 alignnone" title="IMG_2245" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2245.jpg" alt="" width="580" height="325" /></a><br/><br/><strong>Results:</strong><br/><br/><a href="http://momskitchenlab.files.wordpress.com/2012/07/steakverdict.png"><img class="size-full wp-image-62 alignnone" title="SteakVerdict" src="http://momskitchenlab.files.wordpress.com/2012/07/steakverdict.png" alt="" width="580" height="331" /></a>Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com1tag:blogger.com,1999:blog-3657240154850315623.post-29541547252777387842012-07-21T15:20:00.000-07:002014-03-16T18:30:41.584-07:00Kitchen Experiment #1: Trying out Peameal Bacon<h2 class="entry-title" style="background-color: white; border-bottom-color: rgb(204, 204, 204); border-bottom-style: solid; border-width: 0px 0px 1px; color: #545454; font-family: 'Droid Serif', Georgia, 'Times New Roman', serif; font-weight: normal; line-height: 1.45; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
Kitchen Experiment #1: Trying out Peameal Bacon</h2>
At the grocery store today, I chanced upon a different kind of bacon -- peameal bacon. The information on the packaging screamed “I’m the healthier bacon!” with 85% less fat and 40% less salt. So I didn't think twice on putting it in my cart.<br />
<a href="http://momskitchenlab.files.wordpress.com/2012/07/package_rawpeameal.jpg"><img alt="" src="http://momskitchenlab.files.wordpress.com/2012/07/package_rawpeameal.jpg?w=300" height="172" title="peameal-package-frontNEW" width="300" /></a><br />
Peameal bacon....what is it? Obviously, I was not raised in Canada to know that this type of bacon originated from Canada and that peameal bacon sandwiches are considered to be a signature dish of Toronto with its most famous versions sold at the St. Lawrence Market.<br />
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<strong>Method:</strong><br />
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When I opened the package, it did seem like the healthier brother of the traditional pork belly bacon since it came as slices of trimmed boneless pork loin rolled in ground yellow cornmeal. To cook them, I followed the suggested stove top cooking method which is to pan fry the slices over medium heat on a lightly oiled cooking surface 2 to 3 minutes per side, turning once.<br />
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<a href="http://momskitchenlab.files.wordpress.com/2012/07/img_21562.jpg"><img alt="" class="alignnone size-full wp-image-113" src="http://momskitchenlab.files.wordpress.com/2012/07/img_21562.jpg" height="325" title="IMG_2156" width="580" /></a><br />
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I served the bacon with English muffins, cheese, soft scrambled eggs and some fruit to complete the meal. Breakfast is served !<br />
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<a href="http://momskitchenlab.files.wordpress.com/2012/07/img_2167.jpg"><img alt="" class="alignnone size-full wp-image-12" src="http://momskitchenlab.files.wordpress.com/2012/07/img_2167.jpg" height="325" title="IMG_2167" width="580" /></a><br />
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<strong>Results:</strong><br />
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<a href="http://momskitchenlab.files.wordpress.com/2012/07/peameal-verdict.jpg"><img alt="" class="alignnone size-full wp-image-43" src="http://momskitchenlab.files.wordpress.com/2012/07/peameal-verdict.jpg" height="358" title="PeaMeal Verdict" width="580" /></a>Anonymoushttp://www.blogger.com/profile/15600058928770731243noreply@blogger.com0