Posts Tagged ‘Recipe’

Jun
06


Remember the roasted cauliflower recipe that I blogged about a few weeks ago? Well, there was no way I was going to eat that whole cauliflower by myself. Therefore I needed to figure out what to do with it.

So I went on Pinterest and found a Cauliflower Potato Salad – without the Potatos!! I thought to myself – PERFECT.

Here’s the recipe: (adapted from www.nelliebellie.com)

Ingredients:

1 roasted cauliflower or steamed cauliflower

2 hard boiled eggs, grated

1/4 cup of mayonnaise

3 ribs of celery, diced

Fresh parsley or dill (fresh herbs will make a huge difference)

cauliflower -ingredients

Directions:

1. Roast or steam the cauliflower. Click here for the Roasted Cauliflower recipe)

2. Grate the cauliflower till you have 2 cups

cauliflower - grated 2 cups

3. Combine the grated cauliflower, grated hard boiled eggs and celery together with the mayo.

4. Add salt and pepper and fresh herbs – to your taste.

FINAL

cauliflower - final

This is a fantastic alternative to potato salad.

It’s also perfect for someone like me who is trying to cut down on carbs.

T’is the season to embrace salads, don’t you think?

 

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Jun
03


I’m been a fan of cereal since I was a kid.

True stories: I have fond memories of my sister and I, spilling Raisin Bran on the counter and then picking out the raisins.

I also remember that I would often invite my high school friend over after school to have a bowl of Life cereal and then watch Days of Our Lives.

I also have a strong memory of Weetabix. It was one of those pure cereals that would absorb the milk just perfectly.

weetabix - box1

At a recent Weetabix Lunch and Learn, I found out that Weetabix has a manufacturing plant in Cobourg, Ontario where it produces Weetabix and Alpen.

Here’s some cool facts:

Alpen has a cereal with NO SUGAR ADDED. Something tells me that this would appeal to a lot of people.

weetabix - alpen

Weetabix has only 2 grams of sugar per serving and contains 4 simple ingredients. How awesome is that?

weetabix - 2 gram

If you are looking to increase your daily fibre intake, then these two cereals should be in your cupboard!!

Here’s a recipe that was served at the event that I thought I would share:

Weetabix Adult Mac and Cheese (recipe credit: Jeremy Parsons, 360 Gourmet)

Ingredients:

2 1/2 cups of Macaroni

3 cups 18% Cream

1 cup of shredded Gruyere

1 cup of shredded Cheddar

1 cup of shredded Pecorino

Salt and Pepper to taste

CRUST

2 Weetabix

3 tbsp garlic butter

 DIRECTIONS

1. In a non stick sauce pan, add cream and shredded cheese stirring constantly until well combined.

2. Add salt and pepper to taste and keep well heated and reduce so the sauce will stay on a spatula

3. Cook pasta.

4. Combine the pasta and the cream sauce.

5. Spoon into greased ramekins

6. Melt butter and shred Weetabix into the melted butter

7. Sprinkle the “crust” over each ramekin.

8. Place under broiler until brown. (5 minutes)

weetabix - mac

For more information about Weetabix:

Facebook: https://www.facebook.com/WeetabixNA

Discolour: This is a sponsored blog post, however all opinions are my own

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May
16


One of my foodie friends finally launched a personal blog (www.onmytabletoday.com) and to celebrate this occasion I decided to make the first recipe he posted!

It was easy to make and a huge hit with my guests.

Here’s the recipe for Roasted Cauliflower with a Tahini Glaze (recipe from www.onmytabletoday.com)

Ingredients:

1 Cauliflower
4 Tbsp Olive oil
salt and pepper

For the glaze:
4 Tbsp Tahini
2 Tsp Garlic, minced
1 1/2 Tbsp Honey
2 Tbsp Sambal Oelek (Spicy Sauce) – I chose not to make mine spicy
4 Tbsp Hot water (to adjust glaze’s consistency)

Instructions:

1. Take the largest pot you own and fill it with water. Add some salt and let it come to a boil.

2. Immerse the cauliflower in the salted boiling water for no longer than 6-7 minutes. (ps I got distracted and boiled the cauliflower to death and had to go out and buy another cauliflower). USE A TIMER.

3. Once you remove the cauliflower from the boiling water, massage  it all over with olive oil and salt and pepper.

4. Broil the cauliflower for 5 to 7 minutes. (use a timer as you don’t want to burn it). Check on it every once in a while!!

4. Prepare the glaze and then massage the glaze all over the cauliflower (this is the fun part)

6. Broil the cauliflower once again for another 6-7 minutes. (till it gets brown) USE A TIMER.

7. Top with pomegranate seeds and serve immediately.

Naturally it was such a hit that I decided to buy another cauliflower and try another recipe that I found online.

cauliflower - pom

Roasted Cauliflower with Lemon Tahini Sauce – (original recipe from the Vegetarian Times)

1 large head cauliflower, cut into 1-inch florets (about 1 ½ lb.)
4 tsp. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
2 Tbs. tahini
1 Tbs. lemon juice
¼ tsp. salt
1 Tbs. chopped parsley
1 tsp. toasted sesame seeds

1. Preheat oven to 425 degrees.

2. Toss cauliflower with 2 tsp. olive oil, and season with salt. Spread on large cookie sheet, and bake 12 to 15 minutes, or until cauliflower is fork-tender and slightly browned.

3. Meanwhile, heat remaining 2 tsp. olive oil in small saucepan over medium heat. Sauté garlic in oil 1 to 2 minutes, or until fragrant. Stir in tahini, lemon juice, 5 Tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat.

4. Spoon over the cauliflower or broil for 5 minutes. You don’t have to put it back in the oven- but I did and it was delicious. Sprinkle with parsley and sesame seeds, and serve.

cauliflower - lemon

Happy Cooking!!

 

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Apr
29


When I saw this recipe on the internet, I knew I wanted to make it.  It looked stunning and it didn’t require a million ingredients. Plus I knew it would be the perfect side dish for my salmon.

Here’s the recipe for a Zucchini  Rose Tart (adapted from www.Buonappa.net)

Ingredients:
1 roll puff pastry

Filling:

1 cup ricotta cheese
2 eggs
1/4 cup Parmesan cheese

1/4 cup mozzarella cheese
a lot of  fresh oregano, fresh rosemary or fresh thyme!

Decoration:
4 multi color carrots (purple, orange and yellow)
2 zucchini
tart - veggies

Instructions:

1. Roll out the puff pastry and place it in the bottom of a greased oven proof baking dish. However,  I was using this recipe for Passover so I covered the bottom of my serving dish with Matza.

If you are using puff pastry, bake in the oven (with weights) at 350 for 20 minutes. Lets cool

tart - matza

2. Mix together in a bowl: eggs, ricotta cheese, parmesan, mozzarella cheese, and fresh herbs (this made all the difference, I promise you).

tart - mixture

3. Spread the mixture over the puff pastry (or matzo in my case)

3. For the vegetables: peel the carrots and split in half. Then take your peeler and peel long ribbons. Do the same with the zucchini but don’t peel them. Then place all the ribbons in 2 cups of water and put them in the microwave for 5 minutes. DRAIN.

tart - ribbons

4. Now for the fun. Roll up each ribbon and then place into the filling (which will acts as a “cement). This take TIME. Make sure you have enough TIME and enough RIBBONS. It took more time and more ribbons than I thought but it was SO worth it.

5. Brush with olive oil (which I forgot to do. Oops)

5. Bake at 375 degrees for 45 minutes

Full disclosure: I swore a few times while making this but I will make it again. It was really worth it.

FINAL

tart - final

I served this dish along with:

-Salmon with balsamic onions

-Roasted Cauliflower with a Tahini Glaze

– Beet salad with mint/feta cheese

-Spinach salad with blood orange and pecans

Happy Cooking!

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Apr
05


I’m not sure what the stats are but I know that many Canadians are lactose intolerant, gluten-free or have a peanut allergy. Myself included. I’ve been lactose free for about 8 years now and I carry around lactose pills with me everywhere (purse, kitchen, car, pockets) so that I can continue to enjoy dairy products (which I love).

Sometimes it can be hard to know where to shop and how to choose products and ingredients that have the quality and flavours you crave. For many Canadians, this means that meal-planning has become predictable, routine and, well, bland.

However, the President’s Choice® team is dedicated to helping all Canadians find freedom in “-free” products, by showing consumers they can explore new and unexpected flavours and embrace culinary trends, no matter their dietary needs.

I’m loving this initiative that President’s Choice® has launched and recently noticed this giant poster at Loblaws.

loblaws - poster

While grocery shopping, I picked up some PC® SKYR which is lactose free and has more protein in in than traditional greek yogurt. #fact.

loblaws - skyr

Then I went home and made a delicious French Yogurt Cake using the PC® SKYR. Guess what? I can enjoy this cake WITHOUT taking a lactose pill. HOORAY. HOORAY.

Here’s the recipe for French Yogurt Cake (courtesy of BonAppetit)

Ingredients:
1 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
2.Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
3. Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.

loblaws - 2 bowls

ADORE recipes that only requires two bowls.

4. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.

loblaws - final

For more information;

Website: www.PresidentsChoice.ca

Hashtag: #CompromiseFree

Disclosure: I was compensated for this blog post however all opinions are my own  

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Mar
31


The other day, I was in the mood to do some baking. Therefore I took a look at what was in the pantry and decided that I was going to make Oatmeal Raisin Cookies. Then I sat on the computer and googled “Oatmeal Raisin Cookies”. Naturally a whole bunch of recipes came up but one recipe from Sally’s Baking Addiction caught my attention.

I’ve used recipes from this website before and I really trust Sally’s Baking Addictions’ knowledge and recipes.

She always seems to do something to the recipe that makes the end result “that much better”.

Once again – her recipe for Soft & Chewy Oatmeal Raisin Cookies will now become my “go-to” recipe when I’m craving this cookie.

Recipe: Soft & Chewy Oatmeal Raisin Cookie (from Sally’s Baking Addiction)

Ingredients

1 cup (230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs 1
1 Tablespoon vanilla extract (yes, Tablespoon!)
1 Tablespoon molasses….(Um I didn’t have this in my pantry and the recipe still came out)
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups (240g) old-fashioned rolled oats
1 cup (140g) raisins
1/2 cup (64g) chopped toasted walnuts (optional)

Directions:

Cream the softened butter and both sugars together on medium speed in your mixer, until smooth. (about 2 minutes).

Add the eggs and mix on high until combined (about 1 minute). Scrape down the sides of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients (this is important that you get this step right) and mix on low until combined.

Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid that the cookies will spread too much) This is an important step!

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for exactly 10 minutes until very lightly browned on the sides. The center will look very soft and undone but that’s OK.

Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

FINAL PRODUCT

oatmeal cookies

More tips from Sally’s Baking Addiction:

Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies. OR even try them with Raisinets!

Happy Baking!

 

 

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Mar
27


I first discovered NuPasta at a food show a few years ago, and I’m pleased to say that they keep growing and growing. i.e you can now find them at more and more retailers. This is what you need to know about NuPasta.

nupasta - packaging

-25 calories per package (210 grams)

-2% Fat, 2% Carbohydrate, Zero Cholesterol, Zero Sodium.

-Gluten Free, Kosher, Halal, Non-GMO and requires ZERO refrigeration.

Please welcome NuPasta and give them a huge round of applause.

Plus they are a Canadian company (more applause).

In no time at all, I made a beautiful, colourful dinner tonight (see recipe below).

nupasta - ingredients

Not to mention, it will agree with my stomach and not make me feel bloated or uncomfortable like regular pasta.

The key to their success is the fact that NuPasta is made with Konjac, which is a root vegetable native to East Asia and grown at 2,000 – 4,000 ft. above sea level.

Walnuts and Peas Pasta (recipe by Stephanie Joanne)

1 package of NuPasta (drained and rinsed)

2 cups frozen peas

1 large carrot, sliced and boiled

1 clove of garlic, minced

1/2 cup of toasted walnut halves

1 tablespoon of coconut oil

1/4 cup chopped fresh parsley

salt and pepper

parmesan (optional)

Instructions:

1. Drain and rinse NuPasta

2. Toast walnuts (on a baking sheet in a 350 degree oven for 5 minutes)

3, In a pot, add garlic to coconut oil on low heat. After 5 minutes, add carrots, peas, one package of NuPasta. Then add parsley, salt and pepper. Add walnuts when plating and parmesan (if desired)

Final

nupasta - final

Disclosure: I was compensated for this post, however all opinions are my own.

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Feb
05


True story:

I was online searching for a new dessert recipe to try and came across a recipe called:  “Lemon Magic Cake”.

I got all excited and starting grabbing the ingredients out of my fridge and pantry.

BUT I  then realized:

-I didn’t have any lemons

-I couldn’ find my whisk attachment for the KitchenAid

-I didn’t read the recipe properly and kept the egg whites but threw out the yolks when I actually needed the egg yolks

-the recipe required an 8×8 pan and I didn’t own one. (can you believe this?)

TOTAL FAIL. REPEAT…. TOTAL FAIL

I was so determined to make something new and returned to the internet in search of a new recipe to try. I came across a recipe for Date Squares which for some reason I’ve never made before.  I checked to see if I had ALL the ingredients and indeed I had everything. (sigh of relief). I even ran out to the dollar store to buy an 8×8 pan.

In no time at all, I made a delicious desert. Trust me, I will make it again.

Here’s the recipe for Date Squares (taken from www.JoCooks.com)

For Filling
3 cups dates, pitted
1 cup water
1 tsp vanilla extract

For Crust
2 cups old fashioned rolled oats
1 cup all-purpose flour
¾ cup brown sugar
½ tsp baking soda
¼ tsp salt
⅛ tsp cinnamon
1 cup cold butter, cut into small cubes

INSTRUCTIONS
Preheat oven to 350 F degrees. Line a 9 inch baking pan with parchment paper. Set aside.

1. In a medium saucepan add the water and the dates and cook over medium heat for about 10 minutes, until there’s no water left. Add the vanilla extract to the dates and mix well. Let mixture cool.

2. Add the date mixture to a food processor and pulse until it turns into a paste. Set aside.

3. In a food processor add the remaining dry ingredients and the butter cut into small pieces and pulse until the butter is well incorporated into the mixture and crumbles.

4. Spread ⅔ of the crumb mixture on the bottom of the prepared baking pan and spread it evenly.

5.  Add the date mixture and spread it with a spatula. Add the remaining crumb mixture as the last layer and pat it using a spatula, do not press down too hard.

6. Bake for 35 to 45 minutes until golden brown then let cool completely. Place in the fridge for a couple more hours then take it out and cut into squares.

FINAL PRODUCT.

date square - finalHappy Baking!

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Jan
10


Fact: I serve fish for dinner every week.

Fact: I have a rotation of about 4 different fish recipes, which in my opinion isn’t enough.

Fact: I have a new recipe that will now be added to my fish “recipe collection”. (insert – applause).

This recipe provided me with a COLOURFUL and TASTY dish that involved a few interesting steps. For example – the recipe asks  you to marinate the fish in buttermilk, which is not something I’ve seen before in a fish recipe. But trust me, this step is worth it

Baked Tilapia and Vegetable Casserole (adapted from Natasha’s Kitchen)

Ingredients:

Tilapia Ingredients:
2 lbs (about 6-10 count) Tilapia fillets, thawed
Olive Oil to saute
1 Tbsp ketchup (I used Chili Sauce for an added kick)
1 Tbsp mayo

Marinade Ingredients:
2 large eggs
1 cup buttermilk
2 Tbsp soy sauce
1/2 tsp Salt and 1/8 tsp Pepper

Vegetable Ingredients:
2 medium bell peppers (red, orange, or yellow)
2 medium/large carrots, julienned or grated
1 medium onion

DIRECTIONS:

1. Whisk together the marinade ingredients. Place the tilapia in a large ziplock bag along with the marinade mixture and marinate in the fridge at least 1 1/2 hours. (simple enough, non?)

fish - buttermilk

2. Slice onions into thin half circles, slice bell pepper into thin strips and julienne or grate carrots. (I forgot the carrots. Oops). In a large skillet over medium/high, heat 2-3 Tbsp oil and saute onions for 3 minutes or until softened. Add sliced bell peppers and carrots and saute another 4-5 min or until softened. Remove from pan and set veggies aside.

fish - fry veggies

3. Whisk together the ingredients for the sauce.

fish - sauce

3. Once  the fish is done marinating, drain and discard the marinade. In the same empty skillet over medium/high, add 2-3 Tbsp oil and saute fish lightly on the skillet just until golden on the outside (about 2 min per side). Be careful not to over cook the fish in fact it’s probably best that the fish isn’t entirely cooked.

4.  Layer the casserole dish with 1/2 of the vegetables on the bottom. Place fish over the vegetables. Brush the mixture of the ketchup/mayo on top of fish. Then add another layer of vegetables on top. Sprinkle the top with salt and pepper to taste then cover tightly with foil or lid and bake at 375˚F for 15 min.

FINAL PRODUCT

fish - final

Just so you know, I only share recipes that I would make again!

Oh ya – served a few vegetables dishes along with this fish casserole. Specifically, a tomato soup, kale salad, tabouleh salad and a sweet potato dish. There were lots of satisfied tummies.

Happy Cooking!

 

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Oct
20


T’is the season that pumpkins are everywhere!! I’m not complaining as I adore pumpkin pie but didn’t want to go thru the process of making crust. Know what I mean? So I went online (for a change) to see what other options are out there and naturally I was inspired.

I bought a can of Pure Pumpkin and made two recipes with it and still have some left!!

pumpkin pie can

Recipe #1…Pumpkin Pudding (for the original recipe please click on www.myrecipes.com). This recipe is super easy and only required 6 tablespoons of sugar. #loveit.

INGREDIENTS

6 tablespoons of sugar
2 tablespoons cornstarch
1 3/4 cups 1% low-fat milk
1 large egg
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
1/4 cup chopped walnuts (I left this out)
Dash of salt
1/4 cup heavy whipping cream
 DIRECTIONS
 1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

4. Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts. (I omitted the nuts and simply sprinkled it with some whip cream).

FINAL RESULT pumpkin pudding

Recipe #2….Pumpkin Chocolate Chip Bread OR Muffins (taken from Sally’s Baking Addiction). I have used her recipes before and will continue to use her recipes! She always has some little tip that will make a difference ie. the addition of orange juice.

INGREDIENTS

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg1
  • 1/4 teaspoon ground cloves1
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
  • 1/2 cup (120ml) vegetable oil, canola oil, or melted coconut oil
  • 1/4 cup (60ml) orange juice
  • 2/3 cup (120g) semi-sweet chocolate chips2

DIRECTIONS:

  1. Adjust the oven rack to the lower third position and preheat the oven to 350F degrees. Lowering the oven rack prevents the top of your bread from browning too much too soon. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients (follow this step carefully..it makes a difference) and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Gently fold in the chocolate chips.
  3. Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60-65 minutes depending on your oven, so begin checking every 5 minutes at the 55 minute mark or so. (my muffins took about 20 minutes to bake)
  4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container (it tastes better on day 2!) at room temperature or in the refrigerator for up to 10 days. But it won’t last that long.
  5. Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Additional Notes:

  1. You can use 1/2 teaspoon pumpkin pie spice instead of these spices.
  2. Try using milk chocolate, white chocolate, dark chocolate, or even pecans/walnuts instead of the semi-sweet chocolate chips

FINAL RESULT: 

pumpkin muffins

HAPPY BAKING!!

 

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