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Spicy Pickled Carrots2 lbs carrots, peeled and sliced at an angle into 1/4 inch thick pieces5 whole cloves garlic, peeled and lightly smashed1 1/2 cups white vinegar10 Turkish bay leaves (or 5 California bay leaves)8 peppercorns1 teaspoon salt1 1/2 cups water6 oz. whole pickled jalapenosPour oil in a large saucepan over medium heat and saute the garlic. Add carrots and saute for 2-3 minutes. Add vinegar, bay leaves, peppercorns and salt. Bring to a simmer and reduce heat to low. Simmer for 5 minutes. Add water and jalapenos and bring to a simmer again for another 10 mintues.Let mixture cool completely. Transfer the carrots and cooking liquid into a covered container, discarding the bay leaves, peppercorns and garlic cloves if desired. Carrots will keep in the refrigerator for up to 2 weeks.
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Kinako PancakesMakes about 8 4-inch pancakes3/4 cup all-purpose flour1/4 cup kinako (toasted soy flour)1 tsp baking powder1/2 tsp baking sodadash of salt1/2 cup plain yogurt1/2 cup whole milk1 egg3 Tbs melted butterSift the dry ingredients into a bowl. Stir together the yogurt and milk, then add to the flour mixture. Add the egg and butter, then stir to combine. Lumpiness is okay.Heat a nonstick skillet over a medium-low flame and add some butter or a bit of oil. Pour the batter into the skillet, about a half-cup for each pancake. When the edges of the pancakes look dry, flip them to cook the other side. Keep the finished pancakes warm in a low oven (250°F) until you are done making all of them.Serve with butter, maple syrup and extra kinako for sprinkling on top.
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2/21/2009 12:18:05 AM
Oh God,Money_Jones is...pissed?
2/21/2009 12:20:46 AM
Oh God,Money_Jones is pissed!
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