De Ma Cuisine

Corn Archive

Thursday

10

September 2015

0

COMMENTS

Veggie Pot Pie

Written by , Posted in Baking, Dairy-Free, Dinner, Eggs, Gluten Free, Herbs, Leftovers, Legumes, Lentils, Main Dishes, One Dish Dinners, Potatoes, Potlucks, Vegan, Vegetables, Vegetarian

VeggiePotPie-5

Pot pie is one of my favorite foods. I think I say that a lot though. So many foods are favorites that I’m starting to lose track. I guess it depends on the season. Pot pie is one of those dishes that I don’t make all that often during the hot summer months. But, when it finally cools down, it’s all that I want to eat (that and soup, always soup). But, this pot pie can be enjoyed any time of the year, because the veggies can be changed up to suit whatever you’ve got on hand.

VeggiePotPie-1

This is a great dish to clean out the produce drawers. That’s what it felt like today. I used mushrooms (great for adding a deep, rich flavor), summer squash (but winter squash would be great here too), carrots, turnips (don’t add too many, otherwise they may overwhelm), eggplant, potatoes, radishes (doesn’t matter what kind), onion, chile pepper, garlic chives, and garlic… It’s at least one of everything that I had on hand, minus the lettuce and tomatoes that I’ll save for another time.

I also added lentils, or you could add tofu if you’d like. They would take the place of the meat in a Chicken Pot Pie, Beef Pot Pie, or Lobster Pot Pie.

VeggiePotPie-2

Since there were so many veggies, they took a while to cook. Once they were tender, I added some veggie stock whisked with some all purpose flour (or you could whisk the stock with some cornstarch for a gluten-free version). Once it came to a boil it began to reduce down and thicken, resulting in a nice rich gravy.

VeggiePotPie-3

At this point, you could just top the oven-proof skillet with pie crust and pop it into the oven. But, today I wanted to do some individual pot pies, so I greased some ramekins and filled them with the hot filling.

If you’re making this ahead of time, the filling can be cooled at this point and then refrigerated or frozen. To use it, defrost in the fridge for a day, then either heat it up first, or pour it into the baking dish and top with pie crust. If your filling is cold you may want to cover your crust with tinfoil partway through the baking time if it starts to get too brown.

Pot pies can also be covered, baked, and cooled completely, then reheated at a later date. To cool quickly, remove the crust to cool separately. Stir the filling often to get cool air into it. Refrigerate once it’s cooled down (if food is too hot when it goes into the fridge, the fridge temperature may raise to an unsafe temperature).

Of course you could also just stand at the stove and eat it out of the pan… 😉

VeggiePotPie-4

I have a favorite pie crust that I make, from Alana’s cookbook, The Homemade Pantry. One crust was perfect for four individual ramekins of pot pie. If you prefer gluten-free, there are flour blends available, or you can just buy a GF crust at your favorite market.

VeggiePotPie-6

I can’t decide what’s more favorite, the beautifully browned crust or the savory gravy soaked veggies. Good thing I get to eat them together.

Happy Eating!

Veggie Pot Pie

Prep Time: 20 minutes

Cook Time: 1 hour, 1 minute

Total Time: 1 hour, 21 minutes

Yield: 4

Veggie Pot Pie

Ingredients

  • 2 T olive oil
  • 1 C any: potatoes, rutabagas, sweet potatoes, chopped
  • 6-7 C combination of any that you like together: carrots, parsnips, turnips, beets, radishes, eggplant, summer squash, winter squash, onion, shallot, leeks, fennel, celery, greens, cabbage, bell pepper, green beans, peas, broccoli, cauliflower, corn, asparagus
  • to taste salt
  • 2-3 cloves garlic, diced
  • 1/2 C lentils or tofu (optional), chopped, if tofu
  • 1/4 C any* (fresh): garlic chives, basil, parsley, oregano, thyme, or rosemary, chopped
  • 1/2 t paprika
  • 1 t dijon mustard
  • 2 T AP flour or 1 T cornstarch whisked with 2 1/4 C cold veggie stock
  • 1 T lemon juice or vinegar
  • 1 pie crust
  • 1 egg (optional), whisked, for brushing
  • salt

Instructions

  1. Pre-heat the oven to 350F.
  2. Heat an oven-proof skillet (unless using individual ramekins, in which case just use a skillet). Add oil. Add veggies and salt. Cook over medium-low for about 15-20 minutes, or until veggies are tender, stirring occasionally. Add garlic through dijon and cook for 1 minute. Add flour or cornstarch and veggie stock mixture and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until sauce has reduced and thickened and all veggies are tender. Remove from heat and stir in lemon juice or vinegar. Taste and adjust seasoning if desired.
  3. Roll out pie crust. Use it to top the oven-proof skillet, or divide the veggie mixture into 4 greased 6" ramekins and top with pie crust (1 crust should be enough for 4 ramekins). Brush with egg if desired, sprinkle with salt, and use a knife to cut some vent holes in the center.. Bake for 30 minutes, or until crust is browned and flaky.
http://www.de-ma-cuisine.com/veggie-pot-pie/

Monday

29

June 2015

0

COMMENTS

Succotash

Written by , Posted in Beans, Brunch, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, Quick and Easy, Sides, Vegan, Vegetables, Vegetarian

Succotash-5

If you watched Looney Tunes as a kid, you probably remember Sylvester’s, “Sufferin’ succotash!” When I think about this dish, it’s his voice that usually says the name.

Over and over and over and… over.

Succotash-1

But, ain’t no sufferin’ here. Tim, who is not a huge fan of squash, loved this. He asked for more and there wasn’t any. So I made it again the other day.

Succotash-2

This isn’t a perfectly traditional succotash because I didn’t have any lima beans or edamame. I used green beans instead. They were great. I’ve read that you could also add beans, like black beans. I think that would be terrific. I didn’t have bell peppers, but wanted to add some hot pepper. Fabulous! If I had eggplant, I probably would have thrown some in. Peas? Sure! It’s one of those dishes that lends well to not just summer, but what I had in the kitchen.

Succotash-3

The smell of basil always makes me think of summer. It pairs so well with everything in this dish. I couldn’t leave it out. I’ve noticed that I like the taste of basil better in the summer. It’s been about 8 years of us eating seasonally and I can see it in the things I start to crave as the weather changes.

Succotash-4

I found this to be a perfectly satisfying main dish. So did Tim. We had it once with a fried egg on the side, another time with a slice of cornbread. The thought of both is making my mouth water.

Succotash-6

Here’s to long summer days, hot weather (only because my tomatoes like it), and simple dinners like these, eaten outside with loved ones.

Happy Eating!

Succotash

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 3-4

Succotash

Ingredients

  • 1 T olive oil
  • 2 C green beans, cut into 1" pieces
  • 2 C corn (about 3 cobs) (frozen corn could be used)
  • 2 C summer squash, chopped
  • (could also add: eggplant, bell pepper, peas, black beans, lima beans, edamame, or fava beans)
  • 1-2 T hot pepper (optional), ribs and seeds removed (if you want), diced
  • to taste salt
  • to taste pepper
  • 1 C (heaping) tomato, chopped
  • 1 T garlic (about 2 cloves), diced
  • 1 t vinegar (white, red wine, rice)
  • 2 T basil, chopped, for topping

Instructions

  1. Heat skillet over medium-low. Add oil. Add green beans through pepper. Cook for 5 minutes stirring occasionally. Add tomato and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1-2 minutes, stirring often. Taste and adjust seasoning if needed. Remove from heat and add vinegar.
  2. Serve topped with fresh basil.
http://www.de-ma-cuisine.com/succotash/

Monday

8

June 2015

0

COMMENTS

Fennel Pizza

Written by , Posted in Baking, Cheese, Dinner, Fruit, Gluten Free, Grilling, Herbs, Kid-Friendly, Lunch, Main Dishes, Pizza, Quick and Easy, Vegetables, Vegetarian

FennelPizza-5

It can be tough to transition from one season to the next. I never quite know what I’m in the mood for… Do I still want a hearty winter veggie soup, or am I ready for snap peas and asparagus? I have a few go to dishes that make the transition a bit easier and blur the lines, if you will. Things like pasta, soup, stir fry, shepherd’s piechicken pot pie, and enchiladas all work well no matter what the season.

So does pizzaaaa!

Ridiculously well.

One of the great things about pizza is how adaptable it is. For example, you could exchange the regular crust for gluten-free, make a cauliflower crust, use corn tortillas, or even grill some eggplants and top them with sauce and veggies. You can omit the cheese, change the veggies, and add more herbs. You can grill it, bake it, or cook it in a skillet.

Hello versatility!

Today I went with the spring variation. It was perfect for what we got in the Abundant Harvest Organics box this week: fennel, carrots, and basil.

FennelPizza-1

I adapted this crust and cooking method recipe. It’s become a staple in our home. The crust freezes well and is a synch to make.

FennelPizza-2

The recipe calls for stove top cooking, then finishing in the oven. But, it’s too hot for the oven today, so I just covered it and left it on the stove for a couple of minutes.

FennelPizza-3

This allowed the veggies to soften just a bit, but they still had some crunch. If you don’t like crunchy veggies on your pizza, no problem. Just do a quick sauté before you top the pizza. You can even use the same skillet. Just wipe out any bits that are stuck to the bottom of the skillet before adding more oil and your crust.

FennelPizza-4

Here are my variations by season:

Spring

Fennel

Everything feels fresh and new, bursting with color and flavor. Depending on how early it is in spring, I may want to use thinly shaved asparagus instead of summer squash, bright green peas instead of fennel. But, because we’re actually right smack in the middle of one of these transition periods, I’m using what’s in season, and thankful for every bite.

Toppings: Summer squash, carrot, fennel.

Herbs: Basil and parsley (after cooking) and fennel fronds (before cooking).

Sauce: Olive oil and garlic.

Cheese: Cheddar and parmesan, or ricotta and parmesan.

Method: Skillet, grill, or oven.

Summer

EggplantPrep-1

During the lazy, hazy, crazy days of summer, I love to have a simple pizza. I would probably choose 2-3 of the toppings, so the pizza isn’t overwhelmed. I want light and easy. Serve it with a quick salad of lettuce, cherry tomatoes, and chopped almonds, with a balsamic-olive oil vinaigrette for a perfect summer treat.

Toppings: Summer squash, tomatoes, corn, bell peppers, or eggplant.

Herbs: Basil (after cooking) and thyme (before or after cooking… any time… get it?!).

Sauce: Tomato.

Cheese: Mozzarella, cheddar, or feta.

Method: Skillet or grill.

Fall

Beets1

It’s finally cooled down (ahem, maybe, depending on where you live – around here fall is the hottest time of year). The first root veggies are starting to appear. Things like beets, cozy sweaters, and hot chocolate are exciting again. For this pizza, I would go for everything listed.

Toppings: Arugula (or kale or mâche), suuuuuper thinly sliced beets, halved cherry tomatoes, and a smidge of horseradish.

Herbs: Cilantro and chives (after cooking).

Sauce: Tomato.

Cheese: Blue, mozzarella, parmesan, or feta.

Method: Oven, skillet, or grill.

Winter

ChardWraps-7

It’s cold! I want something hearty and filling.

Toppings: Really thinly sliced sweet potatoes and cauliflower, swiss chard (or spinach, mustard greens, collards, or kale)

Herbs: Rosemary (before cooking).

Sauce: Olive oil and garlic.

Cheese: Blue, parmesan, or feta.

Method: Oven or skillet.

Happy Eating!

Fennel Pizza

Yield: 2

Fennel Pizza

Ingredients

  • 2 personal sized pizza crusts
  • olive oil
  • salt
  • pepper
  • cayenne (optional)
  • garlic, minced
  • summer squash, very thinly sliced
  • carrot, very thinly sliced
  • fennel, very thinly sliced
  • fennel fronds, torn
  • 1 C cheese, grated (cheddar and parmesan mixture)
  • fresh herbs (basil, parsley, and thyme), chopped or whole

Instructions

  1. Top crust with olive oil through cheese.
  2. Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
  3. Remove from pan and top with fresh herbs.
http://www.de-ma-cuisine.com/fennel-pizza/

Thursday

28

May 2015

0

COMMENTS

Customizable Panzanella Salad

Written by , Posted in Beans, Beef, Bread, Cheese, Condiments, Dairy-Free, Dinner, Eggs, Fish, Fruit, Gluten Free, Grains, Herbs, Legumes, Low Carb, Lunch, Main Dishes, Meat, Nuts, Pork, Poultry, Quick and Easy, Quinoa, Salads, Sides, Toasting, Vegan, Vegetables, Vegetarian

PanzanellaSalad2015-6

There are so many things that this salad can be. It can be vegan, paleo, low-carb, gluten-free, high-protein… It all depends on what you add to it.

PanzanellaSalad2015-1

I made some baguettes a few weeks ago that I wasn’t thrilled with. They’re prefect for croutons though. If you prefer to avoid bread, quinoa or tofu would be great bread replacers. Or, if you’re eating gluten-free, your best gluten-free bread will be just perfect.

PanzanellaSalad2015-2

To make up the bulk of this salad, I opened this week’s Abundant Harvest Organics box then pulled a few things from the produce drawer. But this is where there are so many ways you can make this salad your own.

Beyond tons of veggie options, here are a few ways you could adapt this dish:

Protein a Plenty: Add beans, quinoa (instead of or alongside the bread), tofu, hard boiled eggs, meat (tuna, beef, chicken, turkey, pork), nuts, cheese.

Paleo: Add eggs, meat, and nuts instead of the bread.

Vegan: Leave as is, or add quinoa or tofu.

Gluten-Free: Use your favorite gluten-free bread, or swap out the bread for quinoa.

All the Veggies: I used nopales, onion, carrot, green beans, radish, and summer squash. You could also add: snap peas, greens, tomatoes, bell peppers, corn, eggplant, cucumber… or any other veggies that are in season and you think would taste great.

PanzanellaSalad2015-3

I love the combination of a really good quality olive oil like Bari’s along with balsamic vinegar. But, a mixture of red wine vinegar and lemon juice, or balsamic and lemon juice would also be great. Customize it to make it your own!

PanzanellaSalad2015-4

Riiiiiight before serving add the bread. Or to really avoid soggy bread, put the bread on the plate and top it with salad, letting the dressing soak in slowly. The lesson I learned today: only add as much bread as you’re going to eat. The leftovers will get way soggy (#freetofail).

PanzanellaSalad2015-5

This is one of my favorite ways to welcome summer. But, come fall or winter, just trade the summer veggies for some roasted winter ones and you’ve got a winner all year round.

Happy Eating!

Customizable Panzanella Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Customizable Panzanella Salad

Ingredients

  • 3-4 C stale bread (any kind - or could sub 2-3 C quinoa or tofu), cubed
  • 1 t olive oil
  • to taste salt
  • to taste pepper
  • 1/4 to 1/2 C balsamic or red wine vinegar (or half vinegar half lemon juice)*
  • 1 1/2 t dijon mustard
  • pinch cayenne (optional)
  • 2 cloves garlic, diced
  • to taste salt
  • to taste pepper
  • 2 T to 1/4 C olive oil*
  • 3-4 T fresh herbs (basil, parsley, chives, oregano, thyme), chopped
  • 4-6 C any of the following (cubed, chopped, grated, or torn): summer squash, nopales, snap peas, green beans, greens, radishes, tomatoes, bell peppers, corn, eggplant, cucumbers, red onions, nuts, hard boiled eggs, nuts, chicken, beef, tuna, pork, mozzarella, parmesan, cannellini beans, garbonzo beans)

Instructions

  1. Pre-heat the oven to 400F. Toss bread with 1 t olive oil, salt, and pepper, Place on a baking sheet, bake for 10 minutes, flip, and bake for about 5 minutes more (or until they're golden and toasty).
  2. Whisk balsamic vinegar through pepper. Stream in oil as you whisk. Taste and adjust seasoning if desired.
  3. Toss salad contents (except bread, if using quinoa or tofu, add it now) with dressing. Add bread just before serving.
http://www.de-ma-cuisine.com/customizable-panzanella-salad/

Monday

26

January 2015

0

COMMENTS

Bulgur Wheat with Sausage and Apples

Written by , Posted in Cheese, Dinner, Fruit, Grains, Main Dishes, Meat, Pork, Quick and Easy, Rice, Sausage, Vegetables

BulgurRisotto-6

I am a big fan of quick weeknight dinners. I’m all for slow-cooked, braised, take the whole afternoon to cook kinda meals. But, most weekdays I’m tired, there are dirty dishes in the sink, and I just want to eat something. Now.

This dish kinda has it all. It’s simple, but satisfying. Especially if you have some crusty bread with butter to go alongside. We did not, but maybe if I plan ahead for eating the leftovers we will. 😉

BulgurRisotto-2

Bulgur wheat is one of my go-tos. It’s similar tasting to brown rice, but cooks quicker. Also, bulgur is a fun word to say. The dog is staring at my while I repeat it to myself right now.

BulgurRisotto-1

I made this over the summer for the first time. I used zucchini. Since it’s winter and I had a bunch of carrots in my garden, that’s what I used this time. They went nicely with the apple-sausage combination I had going on. I think butternut squash or sweet potatoes would also taste great, if that’s what you have on hand.

BulgurRisotto-3

While the bulgur cooks, the rest of the meal comes together. It’s a really quick and easy dinner to prepare. A little chopping, two pots, and you’re ready to go.

BulgurRisotto-4

I added a few spoonfuls of plain yogurt and a splash of whole milk for creaminess. And the first time I made it, I added some parmesan cheese. I didn’t have any this time, but if I did, I’d definitely add it, so I left it in the recipe.

BulgurRisotto-5

We will probably have the leftovers for dinner tonight, even though I haven’t figured out the bread situation.

Happy Eating!

Bulgur Wheat with Sausage and Apples

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 3 or so.

Bulgur Wheat with Sausage and Apples

Ingredients

  • 1 C bulgur wheat (I used coarse) (could use brown rice or quinoa to make it gluten-free - adjust cooking time accordingly)
  • 2 C water
  • 1 T olive oil
  • 1 C carrots* (or zucchini in the summer), chopped
  • to taste salt
  • to taste pepper
  • 2 C apple, chopped
  • 2 fully cooked sausage links (I used Argentine inspired), removed from casing (could substitute lentils to make it vegetarian)
  • 2-3 T Greek or plain yogurt
  • splash whole milk (any kind you like - cow, almond, coconut...)
  • 1/2 C parmesan, grated (optional)
  • lemon wedges, for serving
  • *butternut squash, pumpkin, mushrooms, corn, cabbage, onion, celery, leeks, spinach, or tomatoes would also be yummy additions. Cooking time may vary depending on the type of veggies used.

Instructions

  1. Bring the bulgur and water to a boil in a medium-sized saucepan. Reduce to a simmer and cook partially covered for about 15-20 min or so (or until tender).
  2. Heat a pan, add the olive oil, and when it's hot, add the carrots, some salt, and pepper. Cook over medium-low heat for about 5 minutes. Add the apple and cook for about 5 minutes more. Add the sausage and cook for 5 minutes more, or until the sausage is heated through.
  3. Stir in the yogurt, milk, and parmesan. Cook for 1-2 minutes more. Taste and adjust seasoning if desired.
  4. Serve with a squeeze of lemon.
http://www.de-ma-cuisine.com/bulgur-wheat-with-sausage-and-apples/


Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 1364

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 684

Warning: Invalid argument supplied for foreach() in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 691

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 684

Warning: Invalid argument supplied for foreach() in /homepages/0/d239794658/htdocs/rachel/wp-content/plugins/pinterest-pin-it-button/includes/simple_html_dom.php on line 691