Kale Salad

This is my new favorite: A Kale Salad.  I had one  at my church potluck late summer and fell in love.  It was perfect timing because I had a ton of kale growing in my backyard garden for its beauty, not because I wanted to eat it. Our neighborhood garden also had a few varieties planted and was being harvested. You can play with the ingredients a bit but I am listing the ones that I think are THE BEST to add.  My pastor's wife is the one who brought the salad to the dinner and she MASSAGES the kale leaves with coconut oil before tossing the salad.  It makes a difference.  Also, this salad is great on day number 2 and 3!  The kale leaves hold up to the dressing and does not become soggy.  Just lightly dress it if you are storing it. NOTE: If you store it, the coconut oil solidifies, so you must bring it  close to room temperature to liquify it.  You may also add a touch of warm water to the salad before tossing it.  

The Ingredients  

Dressing:  

1/2 cup white vinegar
1/3 cup sugar or 1/4 cup honey
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon minced dry onion
1 cup vegetable oil
1 tablespoon poppyseeds 
Optional: I add 1/4cup raw coconut oil
Salad:
Large bunch of kale (curley)
2 green onions, slivered
1/2 lb. radishes, thinly sliced
2-3 stalks of celery, thinly sliced
2-3 carrots,  thinly sliced
1/4 cup of red cabbage, chopped
1 cup of quartered raw Brussels sprouts
Options: 
Dried cherries or cranberries.  
Fresh blueberries.
Chopped crunchy toasted sweet nuts (cashews or almonds) 
Edamame 
A sprinkle of white cheese, your choice. I like swiss for this salad

Directions

1. Rip kale into bite-sized pieces.
2. Massage with 1 Tablespoon of coconut oil.(see note above)
3. Add salad ingredients and toss with desired amount of dressing.

Fresh Greens with Bacon & Egg

This is a spectacular way to wow your guests.  A traditional french salad that combines fresh greens, bacon and eggs.  Goes great with a nice roasted chop or your favorite soup. 

 Ingredients

• Splash of white wine vinegar
• 2 eggs
• About 4 ounces trimmed frisee
• 4 slices bacon, cut into small pieces
• About 3 tablespoons red wine or balsamic vinegar
• 1 to 2 tablespoons olive oil
• Fresh ground sea salt and freshly ground pepper
• Homemade croutons (see below)

Directions 

Poaching the Egg

1. Bring a shallow pan of water to a boil. 
2. Add the white wine vinegar. 
3. Reduce the heat to a simmer and stir to get the liquid moving in one direction, like a whirlpool. 
4. Break in the eggs, one at a time. 
5. Poach until the white is set, but the yolk still runny inside, 2 to 3 minutes.
6.  Lift them out with a slotted spoon, and set them on paper towel to drain. (You can trim the edges a little if you want to). 
7. Turn off the water, and cover to keep warm for reheating the eggs.

For the salad

1. Wash the frisee and spin dry. 
2. Fry the bacon in a saute pan  about 5 minutes. 
3. Deglaze the pan with the red wine vinegar and boil to reduce to about 2 teaspoons. 
4. Add enough oil to make a dressing.
5. Toss the frisee in the pan for a few seconds just to coat; don't let it wilt.
6. Divide among 2 plates and season with salt and pepper.
7. Reheat the eggs in the water for a second or two, lift out, drain and set alongside each salad. 
8. Season, and serve.

Crouton Directions

Take a 3 inch portion of a fresh baguette, slice into cubes, toss with olive oil, garlic powder and favorite dried herbs like Herbs De Provence.

The Sundance Salad

Crumbled bleu cheese, pine nuts, red onions,dried cherries, poppy seed dressing.  It sounds  like an odd combination, especially the blue cheese with poppy seed dressing, but the two flavors actually compliment each other quite well.  Add that to some crunchy pine nuts, sweet plump cherries and crispy greens, and it's a unique salad next to a tender steak or for lunch with some grilled chicken breast.

Salad Ingredients

• 1 head of romaine lettuce, washed, chopped and refrigerated for crispness
• 1 small red onion, chopped
• 1 cup of toasted pine nuts
• 1 cup of dried cherries
• 1/2 cup of crumbled bleu cheese  
• 3 grilled chicken breasts, sliced 

Dressing

• 3/4 cup mayonnaise
• 1/3 cup sugar
• 2 Tablespoons cider vinegar
• 2 Tablespoons poppy seeds 

Directions

• Mix all of the dressing ingredients in a jar and shake to combine.    
• Plate the greens and place salad ingredients on top.  Toss with dressing.   

As a side salad, omit the chicken and serve with a nice piece of fish or a grilled steak, like a porterhouse or filet.  

Tortellini and Basil Salad

The fresh basil is what makes this salad so amazing.  But it is the tomatoes with the basil that puts it over the top.  Yes, it is just tomato and basil...but the 2 together with the tortellini is such a flavor and texture explosion.  The olive oil makes it creamy and the optional salami gives it a bite of spice.  I love to eat this salad with a grilled steak or chicken.  You can also place on top of mixed greens.  I also make this as a hot pasta dish, omitting the salami.

Ingredients

• 1 (16 ounce) package refrigerated cheese tortellini
• 8 ounces shredded asiago  cheee 
• 1 lb. container of grape tomatoes, cut in half,  the long way
• 2 cloves of minced garlic
• 1 cup of basil, chopped
• 1/3 cup or more  extra-virgin olive oil
• 1 teaspoon dried Italian herb seasoning or fresh oreganao
• Salt and fresh ground pepper to taste
• Optional:  Add grilled chicken and or pine nuts

Directions

1. Cook the tortellini according to package instructions, but just short 2 minutes of package time.  
2. Drain in a colander set in the sink, and rinse with cold water.   
3. Place the tortellini, tomatoes, garlic, seasoning and cheese in a large salad bowl.   
4. Toss with olive oil and salt and pepper.    
5. Top with basil.   
6.  Gently stir to combine, and refrigerate  before serving. For even better flavor, let chill in refrigerator for at least 2 hours, then SERVE AT ROOM TEMPERATURE.

Chicken Pate with Mango Chutney

I have made this lovely sweet pate several times for gatherings and luncheons.   I recently made it for an intimate gathering to celebrate a college graduation, but my favorite way to present the pate is luncheon style,  individually plated with sliced grape tomatoes, red onion slivers, sliced cucumbers and a mini spring mix of greens, all separated and on the side with some good crackers.  Guests can build their own experience on top of the cracker.  I have always been able to find a box of Pepperidge Farm "Entertaining" crackers until recently.  My 3 major grocery stores DID NOT HAVE THEM.  I love to use the butterfly cracker and  place it , wing side in, on top of the pate with a spring of chives.  I will continue to search, and if I find them, I will update my picture. 

 Ingredients

• 2 large cooked chicken breasts, poached
• 1/2 cup mayonaisse
• 1/2 cup mango chutney
• salt and fresh pepper to taste
• 1/2 cup chopped pecans
• Fresh cut chives, keep long, about 2 inches

Options:

• Crackers (water, butter-crisps, and the above mentioned butterfly cracker are the best)
• Grape tomatoes, halved
• Seedless cucumbers, thinly sliced
• Red onion slivers
• Spring mix
• Vinaigrette
• Fruit paste (I like pear flavor)

Directions

1. Place chicken, mayonnaise and chutney in a food processor and process until sooth.
2. Salt and pepper to taste.
3. Plate pate, sprinkle with pecans, and place chive stalks in as a garnish.
4. Lightly dress the greens with the vinaigrette.
5. Serve with desired accompaniments.

Sundance Salad

Crumbled bleu cheese, pine nuts, red onions,dried cherries, poppy seed dressing.  It sounds  like an odd combination, especially the blue cheese with poppy seed dressing, but the two flavors actually compliment each other quite well.  Add that to some crunchy pine nuts, sweet plump cherries and crispy greens, and it's a unique salad next to a tender steak or for lunch with some grilled chicken breast.

Salad Ingredients

• 1 head of romaine lettuce, washed, chopped and refrigerated for crispness
• 1 small red onion, chopped
• 1 cup of toasted pine nuts
• 1 cup of dried cherries
• 1/2 cup of crumbled bleu cheese  
• 3 grilled chicken breasts, sliced 

Dressing

• 3/4 cup mayonnaise
• 1/3 cup sugar
• 2 Tablespoons cider vinegar
• 2 Tablespoons poppy seeds 

Directions

• Mix all of the dressing ingredients in a jar and shake to combine.    
• Plate the greens and place salad ingredients on top.  Toss with dressing.   

As a side salad, omit the chicken and serve with a nice piece of fish or a grilled steak, like a porterhouse or filet.  

South West Fiesta Chopped Salad

One of my all-time favorite salads.  Grilled chicken, fresh tomatoes, black beans and corn with creamy avocado and crunchy tortilla strips.  Tossed with a spicy salsa ranch dressing. I have even gone so far as to fry slices of fresh jalapenos for a nice spicy garnish (directions  below).  Cheese is optional.  I tend to not like cheese on this salad as it takes away from the fresh ingredients and makes it too heavy. 

Ingredients

• 1 head of Romain lettuce, rinsed and chopped

• 2 grilled chicken breasts,sliced

• 1 1b.  grape tomatoes, quartered
• 1 small avocado, sliced and diced
• 1/2 cup yellow corn, prepared (see below)
• 1/2 red bell pepper, chopped
• 1/2 cup black beans
• 3 corn tortillas, cut into strips
• 1 cup of fresh cilantro, chopped 
   Optional: Fried Sliced Jalapeno

Dressing

• 1/4 cup ranch dressing
• 1/4 cup salsa (refrigerated, homemade salsa is best)

Directions

1. Combine ranch and salsa to make dressing.  Set aside
2. Heat 2 tablespoons of oil in a medium sized skillet and cook tortilla strips until golden an crunchy.  Drain and set aside.  
3. For corn: Saute corn in the same skillet, just to warm and toast.  Let cool.
4. In a large shallow bowl, arrange lettuce, chicken  and salad ingredients.  
5. Drizzle dressing on top
6. Finish with cilantro and tortilla strips.  

 Ingredients for Fried Jalapeno Slices

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 2 eggs
• 1 cup beer
• 1/2 quart vegetable oil
• 2 cups sliced jalapeno peppers

Directions

1. Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.
2. In a deep fryer, or large pot heat oil to 365 degrees F (180 degrees C).
3. Dip the sliced jalapenos in the batter. Place battered jalapenos in deep fryer. The jalapenos are fully cooked when they float to the surface of the oil. They should be golden brown and crispy. Enjoy!

Traditional Chopped Greek Salad

I have been  making tons of salds lately.  If I don't make them, I am eating them out.  A good Greek salad is one of my favorites.  I love the flaky oregano with the spicy peppers and the salty tang of the olives.  Each component is so unique and separate, yet work so well together.  Some traditional Greek salad recipes add potato salad to the center.  Or pickled beets.  Not me. 

 Ingredients

• 1 head of romaine lettuce, rinsed and chopped
• 1 seedless cucumber, sliced and quartered
• 1 lb. grape tomatoes, quartered  
• 1  medium red onion, sliced, chopped
• 1 lb. radishes, sliced and quartered
• 1 1/3  cups  coarsely chopped parsley  
• 1 1/3  cups  drained pitted kalamata olives,chopped
• 1 cup chopped  peperoncini (see image below)
• Optional: Sliced cooked chicken

 For the vinaigrette:

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup good red wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
•  8 ounces of feta cheese, crumbled

Peperoncini

Directions
1. In a large bowl, combine salad ingredients.  I like to chop everything into small bite sized pieces. 
2. In a small bowl or jar , mix dressing ingredients.  Shake or whisk to combine.  Add cheese to dressing.  Shake. 
3.Toss desired amount of dressing with salad.  
Salt and pepper to taste.

I like to add ripped pieces of hearty sourdough directly into the salad. 

Mixed Greens with Candied Bacon, Blue Cheese & Balsamic Vinaigrette

First let me say that  I use Coleman brand bacon which can be found at Costco. They also have hot dogs and other prepared meats.  No BHT, nitrates or nitrates (see package below). The ingredients are pork, water, brown sugar, sea salt, celery powder, and lactic acid starter culture. When you make the bacon this way,  it is like candy. If you cooked it longer and slower you would have a jerky. It goes well in salads, with eggs and quiche, or alone on a stick.  You could dip it in chocolate, fold it into batters, you name it.  Very rich and decadent, treat it with care.  Its not your grandpa's bacon.  
I have served this salad for many parties and events and the guests LOVE it.  The blue cheese marries with the dressing and the walnuts add a  toasted crunchiness to compliment the creaminess of the cheese. 

For the bacon
Ingredients

• 12 slices thick-cut bacon
• 3 Tbsp.  light brown sugar
• 4 Tbsp. plus 2 tsp. pure maple syrup

1. Preheat oven to 425.  Position  rack in the center of the oven.  
2. Layout the strips of bacon in one layer on a large rimmed cookie sheet or jelly roll pan (you may have to do 2 batches.) 
3. The strips of bacon can be touching, but shouldn’t be overlapping. 
4. Drizzle both sides of the bacon with the maple syrup and then sprinkle both sides with sugar.   
5. Bake until browned and crisp, 20-22 minutes. 
6. Remove from pan and lay flat on a plate or non-stick surface like waxed paper. 
    

The Salad
Ingredients

• 1- 10 oz. bag of spring mix
• 1 small container of blue cheese crumbles
• 1 cup of toasted walnuts
• 12 strips of candied bacon, chopped
• Use a balsamic vinaigrette to lightly coat the salad
• Optional: thinly sliced shallots

Directions
Lightly toss greens with dressing, topping with nuts, bacon and cheese.

The Dressing

Ingredients

• Makes 1 cup
• 1/4 cup balsamic vinegar
• 1/4 cup agave nectar
• 1/2 cup olive oil
• Salt & freshly ground pepper to taste

Directions

Combine all ingredients in a glass jar with a tight-fitting lid, and shake until the dressing emulsifies; or, process in a stand blender.

Store in a jar in the refrigerator for up to two weeks. Shake the jar before using.

Just a side note:  I cooked the bacon on a Demarle Flexipan tray.  Imagine maple syrup,  and brown sugar on a cookie sheet and the awful mess of a cleanup.  Using Demarle products makes it so easy to clean up.  Just some warm soapy water and a cloth.  Cleans up in seconds. 

BLT Steak Salad with Buttermilk Ranch

In between preparing for #marchmadnesssnacks, and making a meal for a family in our community, I had lunch.  I was super busy, but whipped up this salad with leftover steak from the previous night's dinner, leftover bacon from a quiche, and  of salad ingredients I always have on  hand.  I whipped it up in just a few minutes and it was AH-MAY-Zing.  All those flavors together made my afternoon.  I ate standing up as I cooked the rest of the afternoon.  The steak and bacon with the red onion and tomatoes popped in my mouth.  I know that all sounds corny, but it was true. Trying to keep up with a gluten free-er and cleaner way of eating has been pretty easy so far.  I have indulged a little on the dark side, but not as much as I normally would.  Read my post for day 4 as I came to a "food lovers epiphany"....

Ingredients

Romaine lettuce

Red onion

Grape tomatoes

Cooked bacon

Cooked steak

Ranch dressing

Directions

Just a few notes about salad making. 

I like to make all the ingredients uniform in size.  This makes the best "bite".  

I made rings out of thinly sliced onion, halved the tomatoes on the vertical, thinly sliced the steak and then sprinkled the bacon on top, then drizzled the ranch.  

Chopped Salad

This is a basic chopped salad that you can tailor to your own cravings or ingredients on hand. For me, when it's Italian, I make it with a vinaigrette and Parmesan cheese.  If it's Greek, then I use peppers and olives with feta cheese and heavy oregano.  I also love it with a creamy ranch dressing to balance out the acidity in a protein rich meal that includes steak.  The key is to chop it so the pieces are uniform, so they meld together in every bite.  Some people chop ofter putting it all together, however I chop each ingredient individually.

Ingredients

Large head of Romaine lettuce, washed and chopped

1 lb. grape tomatoes, quartered

2 large carrots, peeled, shaved & chopped

1 small bag of radishes, chopped

1 seedless cucumber, quartered horizontally and chopped

1 small red onion, diced 

Optional: olives, peppers,peperoncini, cheeses based on "theme"

 

Dressing of choice or The Buttermilk Ranch recipe is below.  I also have many different dressings/vinaigrettes here at Cafe Vita.   

 

Directions 

Chop all your vegetables and mix together in a large bowl.  

Dress just before serving.

 

Note:  I like to put the dressing on the BOTTOM.  Because everything is small and delicate, this method helps to keep the salad crisp, without wilting it or weighing it down.   

Dressing Ingredients 

• 3 green onions, chopped
• 1 cup chopped fresh basil leaves, lightly packed
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon  olive oil
• 2 garlic cloves, chopped
• 2 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup mayonnaise
• 1/4 cup plain yogurt
• 1/2 cup buttermilk

Dressing Directions

1. Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. 
2. Puree for 15 to 20 seconds to make a smooth mixture. 
3. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. 
4. Transfer the dressing to a container, cover, and refrigerate for 1 hour
5. Arrange the lettuce and vegetables on a platter.
6. Drizzle with the dressing. Sprinkle with salt and pepper and serve.

Read more at http://sherryscafevita.blogspot.com/2013/03/buttermilk-ranch-dressing.html#f9oioZmqfsREXAkt.99

Panzanella ~ A Homage to Bread

We enjoyed a small feast least night after church.  A snacking festival.  It was the eve of my week to change our diet to a more clean, gluten-free approach to meals.  I have four active boys (3 teenagers) who have had a winter plagued by a respiratory flu that continues to linger.  Add this to low energy, general apathy and  minor to major skin problems and it points to a need for change.     Some in the family, eh hem, have even gained a few pounds this winter as well.  So with all of this against us, and Spring upon us,  I wanted to take some drastic measures.  I have several friends who have eliminated gluten from their diet and they FEEL SO MUCH BETTER.  They were not stricken with Celiac's disease or a gluten intolerance, but they too had heard how much better people feel after getting gluten OUT. We see an applied kinesiologist who has echoed what friends have already told us.  Basically, EVERYONE would feel better if they took gluten out of their diet.  This was even validated by my OBGYN.  I have done a bit of research and have found this trend towards gluten-free eating very interesting.  Skeptics state, "If bread is the 'staple of life', why is it so bad for you?"   Well, that and more are answered for you in a brief post about gluten, its history and the bread baking industry.  Click here for  a "Gluten For Dummies" article. 

So... this Italian bread salad was my homage to all things bread.  It was the perfect "last meal". I might be over-reacting just a little, of course this can also be made with breads that are gluten -free!

Sunday Evening Snack Fest

Italian Vinaigrette 

(you can also use the marinade from the mozzarella or your favorite bottled dressing)

• 1/4 cup red-wine vinegar
• 3/4 cup olive oil
• Coarse salt and ground pepper
• 2 Tbsp. Italian seasoning blend or tsp. each: oregano, dried basil and parsley.
• 2 tsp. agave nectar or sugar
• 1 Tbsp. minced garlic 

Salad Ingredients

• 1 pound grape tomatoes, halved
• 2 Tbsp.  red onion, minced
• 4-6 ounces of fresh marinated mozzarella balls (brocconcini), quartered.
• 1 cup fresh basil leaves, chopped chiffonade style
•  2 cups of crusty bread, cut in 1 inch pieces ( I use ciabatta or french bread)

• Can be placed on top of a bed of your favorite greens.

• To make it GREEK:  Use feta cheese instead of mozzarella, then add sweet or spicy peppers, and  your favorite olives. 

Directions

1. In a large bowl, whisk together vinegar and oil, garlic and agave; add italian seasonings and salt and pepper.
2. Add bread, tomatoes,  onion, and cheese. 
3. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours. (You can also eat it right away!)
4.  Just before serving, stir in basil. 

Aphrodisiac Salad

Flavor upon flavor, this salad contains a bright array of fresh, healthy ingredients that contain amazing textures and colors paired so  incredibly together.  Indescribable. This recipe is a crown jewel. Spring mix tossed in a honey-basil-Champagne dressing, dried figs, pomegranate arils, avocado, banana, toasted almonds, and fried cheese coins. 

10 ounces of Spring Mix or other rustic/baby greens
Honey Basil Champagne dressing (recipe to follow)

3-6 dried figs, quartered
1 pomegranate, seeds and juices reserved (or POM brand pomegranate arils)
1 avocado, thily liced
1 banana thinly sliced
1 cup of toasted slivered almonds
1/2 cup of soft cheese spread like Aoulette or Borsin (you can also use goat cheese), divided

For frying the cheese coins:
2 Tbsp. flour
1 raw egg, scrambled
1 cup breadcrumbs like panko
Oil for fying


For the Cheese coin:
(Mise en place: 3 dishes for dredging, paper towel lined plate, slotted spoon)

1. Divide cheese spread into 6 small balls and flatten into disks
2. Using a basic dredging method, dredge cheese in flour, then egg and finally the breadcrumbs.
3. Place the disks on  plate in the refrigerator for about 20 minutes.   
4. Heat oil for frying/sauteing  and fry the cheese disks until lighlty golden brown (I don't like heavily fried food so I saute them in about1/2 inch of olive oil).
5. Drain on a paper towel and set aside

For the Dressing:

3/4 cup Champagne Vinegar
1Tbsp. Dijon mustard
1/4 cup olive oil
1/4 cup  honey
Freshly ground pepper
Pinch of Kosher Salt
1/4 cup fresh sweet basil, chopped

1. In a blender, add all ingredients except the basil.
2. Process until smooth. 
3. Add  basil and pulse only until basil is blended into dressing. 
4. Refrigerate until ready to use.

Assemble the salad:

1.  Toss greens with dressing, using about 1/4 cup to start.
2.  Top with remaining ingredients, arranging them on the salad platter/bowl and finishing with cheese coins.

Spicy Agave- Lime Vinaigrette

I am working on making the most of the photos that I capture on an iphone. Picasa has been a huge help.  Thanks Abby (Manilla Spoon).   There are so many tools out there for bloggers...I would love to put together a reference list of helpful applications, websites, tutorials and editing features. As well as Facebook help with  dos & dont's.   

So many projects underway or soon to be underway.  I may get buried soon.
So the above and below pictures are my first real attempt at making my photos the best I can get them, in the time that I have to spend. This dressing is great for the salad above, as well as a marinade for chicken or seafood.   AND this recipe  has many of the components used in diet cleansing washes that people use to "flush" their system out-BONUS.  Enjoy.

1 half of a jalapeno, seeded and chopped
1 clove garlic, peeled 
1/3 cup canola oil
1/4 cup apple cider vinegar
Juice of 1 lime
pinch of cayenne 
3 Tbsp. water
3 Tbsp. agave nectar
Salt and freshly ground black pepper
¼ cup chopped fresh cilantro


Directions:

1. Combine jalapeno, garlic, vinegar, lime juice, water, agave and salt and pepper in a blender and blend until smooth.
2. With the motor running, slowly add the oil until emulsified. 
3. Add the cilantro, blend 5 seconds longer. 
4. Run through a sieve for added smoothness.
5. Adjust seasonings to taste.

Green Chile w/ Cilantro Vinaigrette

Looking for a nice salad to put this on?  How about some crispy mixed greens, avocados, grape tomatoes, red onion and some black beans. I can't get these Latin flavors out of my mind!

 Vinaigrette Ingredients: 

2 roasted poblano chiles, peeled, seeded and chopped
4 cloves roasted garlic, peeled
1 cup canola oil
1/4 cup red wine vinegar
Juice of 1 lime
¼ cup water
1 tablespoon agave nectar
Salt and freshly ground black pepper

¼ cup chopped fresh cilantro


Directions:

1. Combine poblano, garlic, vinegar, lime juice, water, agave and salt and pepper in a blender and blend until smooth.
2. With the motor running, slowly add the oil until emulsified
3. Add the cilantro, blend 5 seconds longer. 
4. Run through a sieve for added smoothness.