Recipe sent in by: D. Archer
Nice day starter.
- 1 c Blueberries * ( frozen berries don't need to be thawed )
- 1 c Plain Yogurt
- 1 c Milk
- 1 Tbs Wheat Germ
- 1-2 tsp Honey ( or to taste )
1) Blend together all ingredients. Pour into glasses and serve immediately.
Note:
by D. Archer
I haven't tried this yet, but it sounded good and probably a nice way to start off your morning. Different types or combinations of berries would work great.
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Monday, September 13, 2010
Sunday, September 12, 2010
Honey Butter Variations
Recipe sent in by: D. Archer
Honey butter is so easy to make and dresses up all kinds of things!
Basic Honey
- ¾ c Butter, softened slightly ( room temp )
- ¼ c Honey
1) Mix together, whipping with a fork or whisk.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 1:
Cinnamon Honey Butter
- ½ c Butter
- ½ c Confectioners' Sugar ( to taste )
- ½ c Honey
- 1 tsp Ground Cinnamon
1) Mix together the butter, honey, cinnamon, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 2:
Brown Sugar Honey Butter
- ½ c Butter
- ½ c Honey
- ½ c Brown Sugar ( to taste )
1) Mix together the butter, honey, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
NOTE:
For further variations try a richer spread. Add 1/4 c Cream Cheese ( or low fat cream cheese ) blending into the honey butter.
Testimonials:
by D. Archer
All of these are tasty, they go great on warm bread, biscuits, pancakes, waffles, etc. Worth a try.
Honey butter is so easy to make and dresses up all kinds of things!
Basic Honey
- ¾ c Butter, softened slightly ( room temp )
- ¼ c Honey
1) Mix together, whipping with a fork or whisk.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 1:
Cinnamon Honey Butter
- ½ c Butter
- ½ c Confectioners' Sugar ( to taste )
- ½ c Honey
- 1 tsp Ground Cinnamon
1) Mix together the butter, honey, cinnamon, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
Variation 2:
Brown Sugar Honey Butter
- ½ c Butter
- ½ c Honey
- ½ c Brown Sugar ( to taste )
1) Mix together the butter, honey, adding the sugar to taste.
2) Chill slightly, may need to be mixed with a fork before using.
NOTE:
For further variations try a richer spread. Add 1/4 c Cream Cheese ( or low fat cream cheese ) blending into the honey butter.
Testimonials:
by D. Archer
All of these are tasty, they go great on warm bread, biscuits, pancakes, waffles, etc. Worth a try.
Creamy Dill Dipping Sauce
Recipe sent in by: D. Archer
So fresh, great for dipping veggies.
- ½ c Sour Cream
- ¼ c Mayonnaise
- 2 Tbs Fresh Chopped Dill
- 1 tsp Lemon Juice
- Salt and Pepper to taste
1) Mix all ingredients together in a bowl.
2) Chill in refrigerator, garnish with a sprig of dill if so desired.
Testimonials:
by D. Archer
This is a nice and easy dip to make, it also is great with the addition of some chopped fresh green onions. This is real nice with fresh veggies or pita bread or chips.
So fresh, great for dipping veggies.
- ½ c Sour Cream
- ¼ c Mayonnaise
- 2 Tbs Fresh Chopped Dill
- 1 tsp Lemon Juice
- Salt and Pepper to taste
1) Mix all ingredients together in a bowl.
2) Chill in refrigerator, garnish with a sprig of dill if so desired.
Testimonials:
by D. Archer
This is a nice and easy dip to make, it also is great with the addition of some chopped fresh green onions. This is real nice with fresh veggies or pita bread or chips.
Honey Mustard
Recipe sent in by: D. Archer
Super quick and easy.
- ¾ c Mayonnaise
- 2 Tbs Dijon Mustard
- ¼ c Honey
1) In a small bowl mix all ingredients, if it isn't sweet enough add more honey by the teaspoon. Likewise, if it isn't tangy enough add more mustard by the teaspoon.
Testimonials:
by D. Archer
This is so super easy, works great for chicken tenders or nuggets. Also, can be thinned with a little olive oil, adding a little salt, pepper, and garlic powder to taste for a nice salad dressing.
Super quick and easy.
- ¾ c Mayonnaise
- 2 Tbs Dijon Mustard
- ¼ c Honey
1) In a small bowl mix all ingredients, if it isn't sweet enough add more honey by the teaspoon. Likewise, if it isn't tangy enough add more mustard by the teaspoon.
Testimonials:
by D. Archer
This is so super easy, works great for chicken tenders or nuggets. Also, can be thinned with a little olive oil, adding a little salt, pepper, and garlic powder to taste for a nice salad dressing.
Thursday, September 2, 2010
Home-Cooked Beans
Recipe sent in by: D. Archer
These can be used in other dishes.
- 1 bag, 16 ounce, Dried Red Kidney Beans
- Water
- 1 small Onion, cut in half
- 1 Clove Garlic, pressed
- 1 sprig parsley
- 1 bay leaf
1) In colander, rinse beans well with cold water; discard any stones or shriveled beans. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot; let beans soak overnight.
2) Drain beans and return to saucepot. Add onion, garlic, parsley, bay leaf, and 6 cups water; heat to boiling on high. Reduce heat to medium-low; partially cover and simmer 45 to 60 minutes or until beans are tender, stirring occasionally. (Reserve 1 1/2 cups bean cooking liquid if making Red Beans and Rice.) Drain beans. Discard parsley and bay leaf. If not using beans right away, cover and refrigerate up to 5 days.
Tips:
Pressed for time? The above mentioned overnight method works best, however try this quick-soak technique: In large saucepot, combine rinsed beans and water, and heat to boiling; cook 3 minutes. Remove from heat; cover and set aside for 1 hour. Proceed with step 2. The one drawback to this method: The beans tend to break up more easily than if soaked overnight.
Testimonials:
by D. Archer
I used to use the overnight method myself even before I found this recipe, it works quite well.
This recipe came from Good Housekeeping, if you'd like to check it out click here.
These can be used in other dishes.
- 1 bag, 16 ounce, Dried Red Kidney Beans
- Water
- 1 small Onion, cut in half
- 1 Clove Garlic, pressed
- 1 sprig parsley
- 1 bay leaf
1) In colander, rinse beans well with cold water; discard any stones or shriveled beans. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot; let beans soak overnight.
2) Drain beans and return to saucepot. Add onion, garlic, parsley, bay leaf, and 6 cups water; heat to boiling on high. Reduce heat to medium-low; partially cover and simmer 45 to 60 minutes or until beans are tender, stirring occasionally. (Reserve 1 1/2 cups bean cooking liquid if making Red Beans and Rice.) Drain beans. Discard parsley and bay leaf. If not using beans right away, cover and refrigerate up to 5 days.
Tips:
Pressed for time? The above mentioned overnight method works best, however try this quick-soak technique: In large saucepot, combine rinsed beans and water, and heat to boiling; cook 3 minutes. Remove from heat; cover and set aside for 1 hour. Proceed with step 2. The one drawback to this method: The beans tend to break up more easily than if soaked overnight.
Testimonials:
by D. Archer
I used to use the overnight method myself even before I found this recipe, it works quite well.
This recipe came from Good Housekeeping, if you'd like to check it out click here.
Wednesday, September 1, 2010
Pan-Fried Onion Dip
Recipe sent in by: D. Archer
Great for parties or sitting around on game day.
- 2 large Yellow Onions
- 4 Tbs Unsalted Butter
- ¼ c Vegetable Oil
- ¼ tsp Ground Cayenne Pepper
- 1 tsp Kosher Salt
- ½ tsp ground black pepper
- 4 oz Cream Cheese, at room temperature
- ½ c Sour Cream
- ½ c Mayonnaise
1) Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions).
2) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
3) Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.
4) Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.
Note:
by D. Archer
I found this recipe on a great foodie blog that I frequent: browneyedbaker
Recipe originated from: The Barefoot Contessa Cookbook
Great for parties or sitting around on game day.
- 2 large Yellow Onions
- 4 Tbs Unsalted Butter
- ¼ c Vegetable Oil
- ¼ tsp Ground Cayenne Pepper
- 1 tsp Kosher Salt
- ½ tsp ground black pepper
- 4 oz Cream Cheese, at room temperature
- ½ c Sour Cream
- ½ c Mayonnaise
1) Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions).
2) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
3) Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.
4) Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.
Note:
by D. Archer
I found this recipe on a great foodie blog that I frequent: browneyedbaker
Recipe originated from: The Barefoot Contessa Cookbook
Monday, August 30, 2010
Cold "Hot" Chocolate
Recipe sent in by: D. Archer
I've had this at a restaurant, always wanted to do it myself.
Chocolate syrup
- 1/2 c Cold Water
- 1/2 c Unsweetened Cocoa Powder
- 2 Tbs Sugar
- 1 oz Bittersweet Chocolate, 70%, Finely Chopped
For Each Serving
- 1/3 c Chocolate Syrup
- 2/3 c Cold Milk
- 2 Tbs Cordial Syrup ( Ex: Caramel, Butterscotch, or Irish Cream )
- Ice Cubes
1) In a small saucepan, mix cold water, cocoa powder and sugar. Heat until the cocoa and sugar are completely dissolved and the syrup starts to thicken. Take off the heat and whisk in the chopped chocolate. Cool.
2) For each serving (about 1 1/4 cup) of cold hot chocolate, place 1/3 cup of chocolate syrup, 2/3 cup cold milk, and 2 tablespoons (or to taste) of cordial syrup in blender or the mixing cup for the immersion blender. Blend well until frothy at the top.
3) Fill the serving glass with ice and pour the cold hot chocolate over the ice. Place in the freezer for 2-3 minutes to chill and let the foam set.
Notes:
• The bittersweet chocolate is optional and you can make the chocolate syrup with just the cocoa powder. The bittersweet chocolate does add the creaminess and more of the chocolate flavor to the drink.
• If you only want the chocolate flavor, skip the cordial syrup. You can also add another ounce of bittersweet chocolate.
• You can use other ingredients to add the flavors to the cold hot chocolate such as liqueurs or extracts. Just taste test to get the right amount of flavor (a splash of a liqueur or a drop or two of an extract should be enough).
• You can make homemade syrups. For example to make a caramel syrup: melt 1/2 cup sugar, stirring constantly until it turns into golden liquid, then slowly stir in a 1/2 cup of hot water and boil for a few minutes, stirring. Cool and store in the airtight container until ready to use.
• If you have leftover chocolate syrup, store it in an air tight container and use it later for another serving of cold hot chocolate.
• You can also make a larger quantity of the chocolate syrup and use it as a homemade chocolate syrup for ice cream sundaes and other desserts.
Testimonials: by D. Archer
I've never made this myself, but I fell in love with it and always wanted to do it. I found this recipe on a nice site 5 Star Foodie. The site has wonderful photos and tips, check it out.
I've had this at a restaurant, always wanted to do it myself.
Chocolate syrup
- 1/2 c Cold Water
- 1/2 c Unsweetened Cocoa Powder
- 2 Tbs Sugar
- 1 oz Bittersweet Chocolate, 70%, Finely Chopped
For Each Serving
- 1/3 c Chocolate Syrup
- 2/3 c Cold Milk
- 2 Tbs Cordial Syrup ( Ex: Caramel, Butterscotch, or Irish Cream )
- Ice Cubes
1) In a small saucepan, mix cold water, cocoa powder and sugar. Heat until the cocoa and sugar are completely dissolved and the syrup starts to thicken. Take off the heat and whisk in the chopped chocolate. Cool.
2) For each serving (about 1 1/4 cup) of cold hot chocolate, place 1/3 cup of chocolate syrup, 2/3 cup cold milk, and 2 tablespoons (or to taste) of cordial syrup in blender or the mixing cup for the immersion blender. Blend well until frothy at the top.
3) Fill the serving glass with ice and pour the cold hot chocolate over the ice. Place in the freezer for 2-3 minutes to chill and let the foam set.
Notes:
• The bittersweet chocolate is optional and you can make the chocolate syrup with just the cocoa powder. The bittersweet chocolate does add the creaminess and more of the chocolate flavor to the drink.
• If you only want the chocolate flavor, skip the cordial syrup. You can also add another ounce of bittersweet chocolate.
• You can use other ingredients to add the flavors to the cold hot chocolate such as liqueurs or extracts. Just taste test to get the right amount of flavor (a splash of a liqueur or a drop or two of an extract should be enough).
• You can make homemade syrups. For example to make a caramel syrup: melt 1/2 cup sugar, stirring constantly until it turns into golden liquid, then slowly stir in a 1/2 cup of hot water and boil for a few minutes, stirring. Cool and store in the airtight container until ready to use.
• If you have leftover chocolate syrup, store it in an air tight container and use it later for another serving of cold hot chocolate.
• You can also make a larger quantity of the chocolate syrup and use it as a homemade chocolate syrup for ice cream sundaes and other desserts.
Testimonials: by D. Archer
I've never made this myself, but I fell in love with it and always wanted to do it. I found this recipe on a nice site 5 Star Foodie. The site has wonderful photos and tips, check it out.
Thursday, August 26, 2010
Limeade Concentrate
Recipe sent in by: D. Archer
Nice to have on hand.
- 1 c Fresh, Strained Lime Juice
- 1 1/2 c Granulated Sugar
- 1 1/2 c Water
1) Combine sugar and water in a medium saucepan. Heat, stirring occasionally, until the sugar is completely dissolved. Cool.
2) Add lime juice, stir, then refrigerate or freeze.
To Make Limeade:
1 c Limeade Concentrate
2 c Water
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
Nice to have on hand.
- 1 c Fresh, Strained Lime Juice
- 1 1/2 c Granulated Sugar
- 1 1/2 c Water
1) Combine sugar and water in a medium saucepan. Heat, stirring occasionally, until the sugar is completely dissolved. Cool.
2) Add lime juice, stir, then refrigerate or freeze.
To Make Limeade:
1 c Limeade Concentrate
2 c Water
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
Watermelon Limeade
Recipe sent in by: D. Archer
A must for this heat!
- 8 c Cubed Watermelon or 1 qt Watermelon Juice
- 1/2 c Sugar ( or to taste )
- 1 c Lime juice ( fresh is better when possible )
- Lime slices for garnish ( optional )
1) Place half of the watermelon cubes in blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard solids. Repeat with remaining watermelon.
2) Add lime juice and sugar and stir until the sugar has dissolved. Taste and add sugar if needed.
3) Transfer limeade to a glass pitcher and refrigerate until chilled.
4) Serve over ice with lime slices as garnish.
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
A must for this heat!
- 8 c Cubed Watermelon or 1 qt Watermelon Juice
- 1/2 c Sugar ( or to taste )
- 1 c Lime juice ( fresh is better when possible )
- Lime slices for garnish ( optional )
1) Place half of the watermelon cubes in blender and process until smooth. Strain through a fine-mesh sieve set over a large bowl; discard solids. Repeat with remaining watermelon.
2) Add lime juice and sugar and stir until the sugar has dissolved. Taste and add sugar if needed.
3) Transfer limeade to a glass pitcher and refrigerate until chilled.
4) Serve over ice with lime slices as garnish.
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
Watermelon Smoothie
Recipe sent in by: D. Archer
Sounds like a refreshing and new treat.
Modified slightly from the original recipe.
- 2 c Seeded Watermelon Chunks
- 1 c Cracked Ice
- 1/2 c Yogurt ( plain or vanilla would be best )
- 1 to 2 Tbs Sugar ( if sweetening is needed )
- 1/2 tsp Almond Extract
- A few Mint Leaves ( save a couple for optional garnish )
Optional:
- 1/2 tsp Ground Ginger
~ or ~
- A few mint leaves blended in
1) Combine all ingredients in blender and blend until smooth.
2) Garnish with mint. ( optional )
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
Sounds like a refreshing and new treat.
Modified slightly from the original recipe.
- 2 c Seeded Watermelon Chunks
- 1 c Cracked Ice
- 1/2 c Yogurt ( plain or vanilla would be best )
- 1 to 2 Tbs Sugar ( if sweetening is needed )
- 1/2 tsp Almond Extract
- A few Mint Leaves ( save a couple for optional garnish )
Optional:
- 1/2 tsp Ground Ginger
~ or ~
- A few mint leaves blended in
1) Combine all ingredients in blender and blend until smooth.
2) Garnish with mint. ( optional )
This recipe was found on a truly wonderful site: One Perfect Bite . Please check it out, I find it just inspiring and wait 'til you see the photos of all the wonderful dishes!
Tuesday, August 24, 2010
Ice Cream In a Bag
Recipe sent in by: D. Archer
Super fast & easy, great for the kids!
- 1/2 c Milk
- 1/2 tsp Vanilla Extract
- 1 1/2 Tbs Sugar ( to taste )
- 6 Tbs Salt
- Ice
- Gallon sized freezer bag
- Quart sized freezer bag
1) In the quart sized freezer bag, fill with milk, vanilla extract, and sugar. Seal bag well.
2) In the gallon sized bag, add the ice and salt.
3) Place small bag into the larger bag and seal well.
4) Shake the bag for about 10 minutes. This is where having the kids play with their food is actually ok! The bag does get cold though so you may consider using a towel.
NOTE:
Do NOT double this recipe, it doesn't work too well. Just make separate servings. Each one makes about 1 scoop worth of ice cream.
Testimonials:
by D. Archer
This is fun to do, takes very little. BUT it does take arm power. Tossing the bag back and forth is a good way to make it easier and make the time pass quicker. It makes a sort of soft ice cream, but it is tasty.
Additionally, you can substitute cocoa powder for vanilla if you want a chocolate version. You could also add flavored extracts or syrups for different varieties. Lemon would work nicely for a refreshing version.
Super fast & easy, great for the kids!
- 1/2 c Milk
- 1/2 tsp Vanilla Extract
- 1 1/2 Tbs Sugar ( to taste )
- 6 Tbs Salt
- Ice
- Gallon sized freezer bag
- Quart sized freezer bag
1) In the quart sized freezer bag, fill with milk, vanilla extract, and sugar. Seal bag well.
2) In the gallon sized bag, add the ice and salt.
3) Place small bag into the larger bag and seal well.
4) Shake the bag for about 10 minutes. This is where having the kids play with their food is actually ok! The bag does get cold though so you may consider using a towel.
NOTE:
Do NOT double this recipe, it doesn't work too well. Just make separate servings. Each one makes about 1 scoop worth of ice cream.
Testimonials:
by D. Archer
This is fun to do, takes very little. BUT it does take arm power. Tossing the bag back and forth is a good way to make it easier and make the time pass quicker. It makes a sort of soft ice cream, but it is tasty.
Additionally, you can substitute cocoa powder for vanilla if you want a chocolate version. You could also add flavored extracts or syrups for different varieties. Lemon would work nicely for a refreshing version.
Chocolate Snowballs
Recipe sent in by: D. Archer
This recipe is from Betty Crocker, sounds like one to try.
- 1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
- 1/2 c Butter or Margarine, melted
- 1 Egg
- 1/4 c Gold Medal All-Purpose Flour
- 1/4 c Unsweetened Baking Cocoa
- 1/2 c Finely Chopped Almonds
- 1 tsp Almond Extract
- 60 Hershey's Kisses milk chocolates, unwrapped
- 3/4 c Powdered Sugar
1) Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2) Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3) Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4) Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.
This recipe is from Betty Crocker, sounds like one to try.
- 1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
- 1/2 c Butter or Margarine, melted
- 1 Egg
- 1/4 c Gold Medal All-Purpose Flour
- 1/4 c Unsweetened Baking Cocoa
- 1/2 c Finely Chopped Almonds
- 1 tsp Almond Extract
- 60 Hershey's Kisses milk chocolates, unwrapped
- 3/4 c Powdered Sugar
1) Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2) Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3) Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4) Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.
Monday, August 16, 2010
Cake Truffles ( AKA Cake Balls )
Recipe & Photos sent in by:
D. Archer
So deelish! They look elegant and are surprisingly luscious.
- 1 box Cake Mix ( flavor of your choice )
- Eggs ( number according to the instructions on the box )
- Vegetable Oil ( according to the instructions on the box )
- Water ( according to the instructions on the box )
- 2 C Frosting ( flavor of your choice )
- 1 ( 3 ounce ) Bar Chocolate Confectioners Coating ( I melted chocolate chips )
1) Make cake according to box. When cake is done, and still warm, crumble into large bowl.
2) Stir in the frosting until well blended.
3) Melt chocolate in a metal bowl over a pan of simmering water, stirring until melted and smooth.
4) Use a melon baller or small scoop to form balls of the cake mixture.
5) Dip ( or drizzle ) the balls in the chocolate using a toothpick or fork to hold them. Place on wax paper to set.
* If desired, roll in nuts, coconut, chocolate chips, non-pareils ( sprinkles ), or drizzle white chocolate to decorate.
Testimonials:
by D. Archer
I made these last night, I really thought they'd be "okay".. but.. they were SO good, people are requesting them for gifts for friends! Highly recommend trying these yourself! I used Red Velvet Cake with Cream Cheese Frosting and coated with Semi-sweet Chocolate. Photos to follow!
As promised, here are some pictures. I took some step by step shots to make sure everything was as clear as could be. Enjoy!
Cake & frosting mixture
Uncoated cake balls
Melted chocolate over a pan of simmering water
Just dipped
Again, just dipped and not yet cooled
Finished! Ready to enjoy!
Tuesday, July 20, 2010
Cantaloupe-Strawberry Blended Juice or Slush
Recipe & Photos sent in by:N. Marion
Healthy, refreshing, and super easy.
Preparation time: 5 minutes. Makes: 2-3 servings.
- 1 whole cantaloupe, pref. organic and local (for juicy freshness!)
- 2 cup strawberries, cleaned and hulled (freeze for a "frozen" drink!)
Do Ahead If you want a cold drink, have your cantaloupe in the fridge. I like to freeze the strawberries also.
1) Clean and cut the melon in half. Scoop out the seeds and discard. Using a big spoon, scoop out the flesh and put it into your high-speed blender. Be sure to catch all the juice that comes out when you're scooping and add that to the blender.
2) Place strawberries in next. Place lid on blender and blend on high for about 1 minute, or until the cantaloupe and strawberry have turned to juice.
Note:
If you have a dryer melon, you might need to add a little water to get it moving. ~Also~ If your blender is not super powered, you might have to add a little water to help get things moving.
Enjoy!
Sunday, July 18, 2010
Pan-Seared Polenta with Spicy Tomato-Basil Sauce
Pairs nicely with Spicy Tomato-Basil Sauce
8 servings
- 8 cups water
- 5 tablespoons (or more) olive oil, divided
- 2 teaspoons salt
- 2 cups polenta (coarse cornmeal)
- 1/4 teaspoon freshly ground black pepper
- Spicy Tomato-Basil Sauce (click for recipe)
- Fresh basil sprigs (for garnish; optional)
1) Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
2) Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness.
DO AHEAD Can be made 2 days ahead. Cover with plastic wrap; chill.
1) Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
2) Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
Recipe from bon appétit, for more information: Pan Seared Polenta with Spicy Tomato-Basil Sauce
8 servings
- 8 cups water
- 5 tablespoons (or more) olive oil, divided
- 2 teaspoons salt
- 2 cups polenta (coarse cornmeal)
- 1/4 teaspoon freshly ground black pepper
- Spicy Tomato-Basil Sauce (click for recipe)
- Fresh basil sprigs (for garnish; optional)
1) Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet. Combine 8 cups water, 3 tablespoons olive oil, and 2 teaspoons salt in dish. Gradually mix in polenta.
2) Place baking sheet with polenta in oven. Bake polenta 1 hour. Add pepper and stir to blend. Bake 20 minutes. Stir again and spread evenly. Bake until polenta is very thick, about 20 minutes longer. Cool polenta to room temperature, 1 to 2 hours (polenta will become firm). Using metal spatula, press polenta all over to even thickness.
DO AHEAD Can be made 2 days ahead. Cover with plastic wrap; chill.
1) Preheat oven to 325°F. Cut polenta lengthwise into 4 strips. Cut each strip crosswise into 6 squares. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares. Sauté until crisp and beginning to color, about 8 minutes per side. Transfer polenta to small baking sheet; place in oven to keep warm. Repeat with remaining polenta, adding oil to skillet as needed.
2) Divide polenta among plates. Top with warm Spicy Tomato-Basil Sauce. Garnish with fresh basil sprigs, if desired.
Recipe from bon appétit, for more information: Pan Seared Polenta with Spicy Tomato-Basil Sauce
Spicy Tomato-Basil Sauce
Pairs great with Pan Seared Polenta with Spicy Tomato-Basil Sauce or your favorite pasta!
Makes about 4 1/2 cups
- 4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
- 1/4 cup pine nuts
- 4 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely chopped onion
- 4 large garlic cloves, minced
- 1 teaspoon fennel seeds (finely crushed in plastic bag)
- 3/8 teaspoon (or more) dried crushed red pepper
- 1/2 cup finely chopped fresh basil, divided
- 1/3 cup dry white wine
- 1 teaspoon dried oregano
- Freshly ground black pepper
1) Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
2) Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired.
DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
Rewarm sauce. Mix in remaining chopped basil.
Recipe from bon appétit, for more information: Spicy Tomato-Basil Sauce
Makes about 4 1/2 cups
- 4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
- 1/4 cup pine nuts
- 4 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely chopped onion
- 4 large garlic cloves, minced
- 1 teaspoon fennel seeds (finely crushed in plastic bag)
- 3/8 teaspoon (or more) dried crushed red pepper
- 1/2 cup finely chopped fresh basil, divided
- 1/3 cup dry white wine
- 1 teaspoon dried oregano
- Freshly ground black pepper
1) Place 1 cup crushed tomatoes in blender. Add pine nuts and blend until very smooth, about 1 minute.
2) Heat oil in heavy large pot over medium-low heat. Add onion, garlic, fennel seeds, and 3/8 teaspoon dried crushed red pepper. Sauté until onion is soft, about 5 minutes. Add remaining crushed tomatoes, 2 tablespoons chopped basil, wine, and oregano. Scrape in tomato mixture from blender and stir to combine. Simmer sauce until flavors blend, 5 to 6 minutes. Season to taste with salt, pepper, and more dried crushed red pepper, if desired.
DO AHEAD Can be made 1 day ahead. Cool, cover, and chill.
Rewarm sauce. Mix in remaining chopped basil.
Recipe from bon appétit, for more information: Spicy Tomato-Basil Sauce
Lemon-Berry Cheesecake
Makes: 8 Slices, Preparation time: 10 minutes, Cooking time: 1 hour and 10 minutes
Ingredients (use vegan versions):
- 1 graham cracker pie crust (store bought or home-made)
- 1 cup silken tofu
- 1 cup strawberries, fresh or thawed frozen
- 1/2 cup mixed berries (I used blueberries, blackberries, and raspberries)
- 1/2 cup sugar
- 2 teaspoons lemon extract
- 2 tablespoons cornstarch
1) Preheat oven to 350 degrees Fahrenheit. In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. You’ll probably have to scrape down the sides a few times to make sure everything is combined.
2) Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.
3) Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle. Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.
Source of recipe: VegWeb Lemon-Berry Cheesecake
More on this recipe, comments & photos can be found on the link above. I thought I'd post this because it sounds great for summertime heat!
Ingredients (use vegan versions):
- 1 graham cracker pie crust (store bought or home-made)
- 1 cup silken tofu
- 1 cup strawberries, fresh or thawed frozen
- 1/2 cup mixed berries (I used blueberries, blackberries, and raspberries)
- 1/2 cup sugar
- 2 teaspoons lemon extract
- 2 tablespoons cornstarch
1) Preheat oven to 350 degrees Fahrenheit. In a food processor, combine silken tofu, mixed berries and strawberries. Process until smooth. You’ll probably have to scrape down the sides a few times to make sure everything is combined.
2) Add constarch and lemon extract, then blend until smooth. Then pour in the sugar and (for the last time, I promise) combine until smooth.
3) Pour the tofu/berry mixture into the pie crust. Put the pie into the heated oven and bake for 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the middle. Chill for at least 5 hours, then slice and serve! Feel free to garnish with vegan whipped cream.
Source of recipe: VegWeb Lemon-Berry Cheesecake
More on this recipe, comments & photos can be found on the link above. I thought I'd post this because it sounds great for summertime heat!
Friday, July 16, 2010
Feta & Fresh Vegetables
Recipe sent in by: D. Archer
Use as a salad or sandwich/wrap.
- 1/4 lb Feta cheese ( whatever type you prefer )
- Romaine Lettuce ( any lettuce can be used )
- A few Chives
- 1 Lemon, zested and juiced
- 1 or 2 small Tomatoes ( any type, if using pearl or cherry add to taste )
- Olive oil ( to taste, if using as a salad, about 1/8 cup )
- Salt & Pepper to taste
- Optional pinch of Red Chile Flakes
As a salad:
1) To make the dressing mix olive oil, lemon juice & zest, red chile flakes, and salt & pepper.
2) Chop chives and mix into the dressing.
3) Wash the lettuce and dry leaves. Remove the bones and tear lettuce into bite sized pieces, place into a bowl.
4) Wash the tomatoes, slice into bite sized pieces and add to the lettuce.
5) Crumble feta cheese over the top, drizzle dressing over the salad.
As a wrap or sandwich:
1) In a bowl add the feta cheese ( crumbling as you do ) add the chopped chives, salt & pepper, smash together with a fork.
2) Add a tsp of lemon juice, then drizzle in olive oil, small amounts at a time, mixing everything together ( probably only 2 tsp ).
3) Put into a tortilla or pita bread, spreading in an even layer, lay the lettuce and tomato in. If making a wrap, fold part of the tortilla inward towards the center, then roll the side in until a roll is formed.
Note:
This would pair nicely with some roasted red peppers! Other herbs would lend themselves nicely also.
Use as a salad or sandwich/wrap.
- 1/4 lb Feta cheese ( whatever type you prefer )
- Romaine Lettuce ( any lettuce can be used )
- A few Chives
- 1 Lemon, zested and juiced
- 1 or 2 small Tomatoes ( any type, if using pearl or cherry add to taste )
- Olive oil ( to taste, if using as a salad, about 1/8 cup )
- Salt & Pepper to taste
- Optional pinch of Red Chile Flakes
As a salad:
1) To make the dressing mix olive oil, lemon juice & zest, red chile flakes, and salt & pepper.
2) Chop chives and mix into the dressing.
3) Wash the lettuce and dry leaves. Remove the bones and tear lettuce into bite sized pieces, place into a bowl.
4) Wash the tomatoes, slice into bite sized pieces and add to the lettuce.
5) Crumble feta cheese over the top, drizzle dressing over the salad.
As a wrap or sandwich:
1) In a bowl add the feta cheese ( crumbling as you do ) add the chopped chives, salt & pepper, smash together with a fork.
2) Add a tsp of lemon juice, then drizzle in olive oil, small amounts at a time, mixing everything together ( probably only 2 tsp ).
3) Put into a tortilla or pita bread, spreading in an even layer, lay the lettuce and tomato in. If making a wrap, fold part of the tortilla inward towards the center, then roll the side in until a roll is formed.
Note:
This would pair nicely with some roasted red peppers! Other herbs would lend themselves nicely also.
Quick & Easy Icing ( or Glaze )
Recipe sent in by: D. Archer
Super easy and fast, tastes rich and is easily adaptable!
- 2 Tbs Butter
- 2 oz Neufchatel cheese ( 33% less fat cream cheese )
- 1 Tbs Sugar
- 1/4 tsp Almond extract ( you can substitute your favorite flavor )
- Optional Milk, for thinning
1) In a small sauce pan, melt butter and cheese over medium-low heat, whisk until smooth.
2) Add in the sugar and whisk until dissolved.
3) Whisk in the extract, continue to whisk until flavor has been completely incorporated.
Note:
You can stop at this step if you want a thicker icing, but if you'd prefer a glaze, whisk in milk 1/2 tsp at a time until you reach desired consistency.
This is only a small amount of icing, perfect for icing a pound cake. This recipe lends itself to much modification: Add as much or little sugar to taste, also works wonderful with a splash of fresh squeezed lemon OR orange juice, would be nice with vanilla extract.
Testimonials:
by D. Archer
"Also, for added richness & a slightly sweeter taste try melting in a small amount of white chocolate into the icing. If you add the white chocolate, you can also thin with a little more milk and use as a drizzle on plates or over desserts for a fancy, elegant, yet very easy sauce or garnish."
Super easy and fast, tastes rich and is easily adaptable!
- 2 Tbs Butter
- 2 oz Neufchatel cheese ( 33% less fat cream cheese )
- 1 Tbs Sugar
- 1/4 tsp Almond extract ( you can substitute your favorite flavor )
- Optional Milk, for thinning
1) In a small sauce pan, melt butter and cheese over medium-low heat, whisk until smooth.
2) Add in the sugar and whisk until dissolved.
3) Whisk in the extract, continue to whisk until flavor has been completely incorporated.
Note:
You can stop at this step if you want a thicker icing, but if you'd prefer a glaze, whisk in milk 1/2 tsp at a time until you reach desired consistency.
This is only a small amount of icing, perfect for icing a pound cake. This recipe lends itself to much modification: Add as much or little sugar to taste, also works wonderful with a splash of fresh squeezed lemon OR orange juice, would be nice with vanilla extract.
Testimonials:
by D. Archer
"Also, for added richness & a slightly sweeter taste try melting in a small amount of white chocolate into the icing. If you add the white chocolate, you can also thin with a little more milk and use as a drizzle on plates or over desserts for a fancy, elegant, yet very easy sauce or garnish."
Muslim Navy Bean Pie
Recipe sent in by: N. Marion
This pie is made with navy beans but it is very similar in taste to a
sweet potato or pumpkin pie. Pairs well with: Whole Wheat Pie Crust
Yields 2 bean pies
- 2 Whole Wheat Pie Crusts
- 2 C. dried navy beans
- 4 Eggs
- 1-12 oz. can evaporated milk
- 1 stick butter softened
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 Tbl unbleached flour
- 2 C. organic sugar
- 2 Tbl vanilla extract
1) Rinse and soak beans in a pot of water overnight. OR quicksoak according to directions on package.
2) Drain beans and fill with water to cover plus 2 inches. Cook beans until soft.
3) Preheat oven to 350 degrees.
4) In blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed.
5) Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well.
6) Pour into pie shells. Bake about one hour. Until golden brown.
Tip: 5 minutes after removing pies from oven, cover with plastic wrap that clings.
They look delicious!
Want a slice?Testimonials:
by N. Marion
"The navy bean is the staple of the Muslim diet because it is such a power bean. It has a great balance of everything! This pie is in no way healthy except for that little super bean, but then again, is pie really supposed to be? :o) Try it, you will LOVE it."
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