Freezer Gourmet & More

Blueberry-pomegranate smoothie

2012-02-14T16:04:00.000-05:00

We made this recipe for breakfast, but also through in some groats, spinach, and banana (rather than adding a sweetener). We don't like smoothies to be too icy, so we just added a few cubes.

8 oz pomegranate juice
2 tablespoons groats
1/2 cup strawberries (3-4)
1/2 orange, peeled
1 banana
1/2 cup frozen blueberries
handful of spinach
a few ice cubes (around 4)

The night before, put groats, pomegranate juice, banana, 1/2 orange and strawberries in the blender in your refrigerator. In the morning, add the frozen blueberries, spinach, and a few ice cubes. Blend until smooth.

Nut-crusted tilapia

2012-02-14T15:58:00.001-05:00

We have made this twice and it is quite tasty.

4 six-oz tilapia or snapper fillets
1/2 cup dry bread crumbs
2 tablespoons finely chopped nuts- pecans, almonds, or cashews
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup buttermilk (or 1/2 cup milk with 1 1/2 teaspoons lemon juice or white vinegar)
1/2 teaspoon hot sauce, more if you prefer
3 tablespoons all-purpose flour
1 tablespoon vegetable oil, divided
4 lemon wedges

Combine breadcrumbs, nuts, salt, garlic powder, and pepper in a shallow dish (pie plate works well). Combine buttermilk and hot sauce in a bowl. Place flour in a shallow dish. Dredge fillets in flour, then dip in buttermilk mixture, then dredge in breadcrumb mixture. Heat half of the oil in a large nonstick skillet over medium-high heat. Add two fillets and cook for 3 minutes on each side or until fish flakes easily. Continue with remaining oil and fillets. Serve with lemon wedges.

Tangy bean salad

2012-02-08T11:43:00.002-05:00

This was a good lunch a couple of days this week:

3 tablespoons apple cider vinegar or rice vinegar
1 tablespoon low-sodium tamari (or cheat and use soy sauce...shhh)
1 teaspoon mustard
1 tablespoon sesame tahini
3 tablespoons water
2 1/2 cups cooked and drained no-salt-added garbanzo or cannellini beans
1/2 cup thinly sliced green onions
1/2 cup grated carrots
1/2 bunch parsley, chopped

Whisk together vinegar, tamari, mustard, tahini and water in a medium bowl. Add beans, green onions, carrots and parsley, toss to combine and set aside at room temperature to let marinate for at least 15 minutes before serving. Serve in pitas or over spinach.

BBQ veggie pizza

2012-02-08T11:33:00.001-05:00

Despite being meatless and cheeseless, we were quite impressed with this pizza!
We had some open tomato sauce, so we used that rather than paste.

4 oz tomato paste
1 cup barbecue sauce
2 teaspoons dried oregano (or 2 tablespoons fresh)
1 large wheat pizza crust
1/2 small red onion, sliced
1/2 red bell pepper, seeded and sliced
2 handfuls fresh spinach
1 small jar pineapple chunks, drained
1/3 cup finely ground cashews

Preheat oven to 425. Mix the tomato paste, barbecue sauce, and oregano. Spread the sauce on the crusts, then layer with vegetables, pineapple, and sprinkle with cashews. Bake for 15 minutes.

Orange-berry smoothie with groats

2012-02-08T11:24:00.004-05:00

Doug and I made this smoothie according to the recipe, and it was okay, but we made a few changes the next time. Here's the winning recipe for 2 smoothies:

1 cup orange juice
3 tablespoons oat groats, soaked overnight in the orange juice
3/4 cup fat-free plain Greek yogurt
1 1/2 cups frozen berries
3 cups baby spinach
1 banana
a few ice cubes (4-5, depending on how icy you want it)

Soak the groats in the OJ in the blender overnight. You can go ahead and add everything but the berries and ice ahead of time. In the morning, add berries, ice, and purée until smooth. Delicious!

Won Ton Crackers

2012-02-06T11:15:00.001-05:00

I ended up with some won ton wrappers after a Whole Foods class last week, and made these. We served them one night with brie, and another night with an eggplant dip.

won ton wrappers
olive oil or spray
sea salt, fresh ground pepper

Cut won ton wrappers diagonally and place on a sprayed cookie sheet. Spray or brush with olive oil, sprinkle with salt and pepper, and bake at 400 for 7 minutes.

Red beans over quinoa (or rice)

2012-02-06T11:13:00.001-05:00

Red beans over quinoa
We forgot to buy quinoa, so we substituted brown rice.

2 servings quinoa or brown rice, cooked
6 oz onion
1 bay leaf
2 garlic cloves
10 oz green bell pepper
1 oz cider vinegar
15 oz kidney beans, mashed a few times with a potato masher

Cook quinoa or brown rice. Meanwhile, sauté the onion and bay leaf on medium heat in sprayed saucepan for 5 minutes, until onions are translucent. Add the garlic and green pepper and cook for 5 minutes. Add the thyme, vinegar, beans ., and 1 cup water and cook on low heat for 5 minutes, or until broth thickens.

Serve over fluffed quinoa or brown rice.

Quick Kale

2012-02-06T11:08:00.002-05:00

This was a quick and easy way to prepare kale for a side. For seasoning, I added some lemon juice, or you could add red pepper flakes, a vinaigrette, or just a little salt.

1 bunch kale
1/4 cup water

Wash kale, then coarsely chop, removing tough ribs. Place in large pot with 1/4 cup water on medium heat. Cover and cook the greens 3-5 minutes, lifting the lid occasionally to stir, until greens are wilted and tender. Serve immediately

Big breakfast bowl

2012-02-03T08:56:00.003-05:00

We've recently learned about Rip Esselstyn and the Engine 2 cookbook. We watched the documentary Forks over Knives last week and it was really interesting. So, we've made this breakfast bowl a couple of times and it is quite filling! The recipe is supposedly ONE serving, but that would be GIGANTIC! So, we split it into two servings. Or, if you are really hungry, you could do 3/4 of the recipe for one serving.

1/4 cup old-fashioned oats

1/4 cup Grape-Nuts or Ezekiel brand equivalent

1/4 cup bite-size shredded wheat

1/4 cup Uncle Sam Cereal

1 tablespoon ground flaxseed meal

2 tablespoons raisins

1/2 handful of walnuts

1 banana, sliced

1 kiwi, sliced

1 grapefruit

3/4 cup milk substitute of choice

Spinach-tomato-mushroom risotto with goat cheese

2012-01-25T10:57:00.000-05:00

I had some leftover arborio rice and some random freezer and pantry items, so I played around with a few recipes (like this one) and made this for supper last night.

2 tablespoons butter
1 cup arborio rice
2 1/2 cups chicken stock
1 small onion, diced
10 oz package frozen spinach, thawed
mushrooms- canned, or fresh, sautéed
1 can diced tomatoes, well drained
2 oz goat cheese- soft or crumbled
finely chopped chicken/ham/bacon, optional

I started with Rebecca Lang's risotto technique...

Place 2 tablespoons butter in 9x13 baking dish and place in oven while oven is preheating to 400. When butter is melted, add broth, diced onion, and rice. Cover tightly with aluminum foil and place in oven for 35 minutes. Meanwhile, thaw and drain spinach, drain tomatoes, prepare mushrooms, etc.

After 35 minutes, remove foil (but keep), fluff rice/onion mixture with a fork, and stir in spinach, tomatoes, mushrooms, and goat cheese. Cover with aluminum foil and return to oven for 5 minutes so all ingredients are warmed.

Sweet and tangy poppyseed dressing

2012-01-23T20:18:00.001-05:00

This was the first item I have made with my new immersion blender. We had the dressing on mixed greens with pecans and sliced oranges.

2 tablespoons and 2 teaspoons white sugar
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon ground dry mustard
1/2 teaspoon grated/finely minced onion
1/2 cup vegetable oil
1 1/2 teaspoon poppy seeds

Blend all ingredients except oil and seeds. Add oil in a steady stream until well emulsified. Stir in poppy seeds.

Peanut Butter Oatmeal Banana Smoothie

2012-01-23T20:16:00.000-05:00

This smoothie is surprisingly delicious. The oatmeal gives a nice texture. I also added some ground flax seed. It tastes like a milkshake... but is a bit healthier!

serves 2:
2 bananas, sliced, frozen
1/4 cup oats
1/4 cup peanut butter
3/4-1 cup milk (I used almond milk)

Put oats in the blender and blend until powdery. Add other ingredients and blend until smooth. Voilà!

Slow cooker rotisserie-style chicken

2012-01-14T10:53:00.000-05:00

Doug has made this chicken a couple of times and it has turned out perfectly tender and delicious.

1 whole chicken
salt based seasoning
whole garlic cloves, peeled and cut in half lengthwise
rosemary or other fresh herbs- thyme, sage, etc.
aluminum foil

Make 3 balls of aluminum foil and place them in the bottom of the slow cooker. Rinse chicken and pat dry with paper towels. Place chicken on its back on a plate so the breast is facing up. Pull the chicken's skin up and place the garlic clove halves under the skin. Also place fresh herbs under the skin. Rub salt-based seasoning all over the skin of the chicken. Place chicken breast up on the foil balls in the slow cooker and cover to cook on low for 7-8 hours. Serve immediately or shred chicken to freeze and use later.

Spiced Apple Oats

2012-01-12T09:10:00.001-05:00

Another good winter breakfast option:

1 cup steel cut oats
2 cups almond milk
1 apple, grated
1 oz slivered almonds
nutmeg

Cook the steel cut oats in the almond milk. Stir in the apple and nutmeg. Top with almonds.

Japanese-style ginger vinaigrette

2012-01-12T09:06:00.000-05:00

Although a little more oily than the dressing at a Japanese steak house, this was a delicious salad dressing for our chicken-and-rice meal.

1/2 cup olive oil
2 tablespoons soy sauce
juice of 1/2 lemon
1-2 cloves garlic, minced
1 tablespoon and 1 1/2 teaspoons minced fresh ginger
1/2 teaspoon Dijon mustard
1 teaspoon honey
ground black pepper

Whisk together all ingredients but oil until well blended. Add oil in slow steady stream. Refrigerate until serving.

Almond breakfast rice

2012-01-12T09:01:00.001-05:00

This is a delicious winter breakfast:

1 cup uncooked brown rice
2 cups almond milk
1 banana, sliced
1 oz almonds, chopped
1-2 chopped dates

Cook brown rice in almond milk (about 40 minutes). Top with a sliced banana, an ounce of chopped raw almonds and a chopped date or two to sweeten.

Celery soup

2011-12-15T13:08:00.001-05:00

This celery soup was a perfect recipe to use leftover celery... and a good variation from asparagus soup.

1 teaspoon butter or oil
1 large onion
6-7 stalks of celery, cleaned and chopped
About 3 medium potatoes, diced
4 cups water/stock
1 tsp celery seeds
1 tbsp curry powder
Fresh herbs (I used parsley)
Salt and pepper to taste

Sauté onion in butter/oil. Add celery and potatoes and sauté for 5 minutes. Add other ingredients and simmer covered until vegetables are soft, about 15 minutes. Purée with a blender, food processor, or immersion blender. Serve topped with cheese.

Pesto-Mozzarella Chicken

2011-12-07T10:50:00.001-05:00

This recipe was easy, quick and good. Below is the full recipe, but we cut our recipe in half to serve 2 people. I used the pesto I made this summer that I have in the freezer.

4 boneless chicken breasts, fat trimmed and cut into long strips
1/2 cup basil pesto
2 oz grated mozzarella cheese

Preheat oven to 375. Spray 9x13 baking dish with non-stick spray, then spread 1/4 cup pesto on the bottom of the dish. Lay chicken over pesto and spread 1/4 cup more pesto on top of chicken. Cover the baking dish with aluminum foil and band for 25-30 minutes, or until chicken is barely cooked through.

Remove foil, sprinkle chicken with cheese and bake another 5 minutes.

Then, turn oven to broil and broil for 5 minutes until the cheese is browned.

Serve with rice, noodles, quinoa, or couscous to soak up the pesto sauce.

Chocolate-covered pomegranate arils

2011-11-21T18:47:00.001-05:00

I bought a pomegranate (actually Doug bought it) last week, and I used the arils for garnish on a few dishes over the weekend. We still had a bunch left, so I made this recipe. It couldn't be easier!

8 oz semi-sweet chocolate, chopped
1 cup pomegranate arils

Melt chocolate in a double boiler, then set aside to cool slightly. Line a baking sheet with a silicone liner, wax paper, parchment paper, or aluminum foil. When the chocolate is no longer hot (but still melted), stir in pomegranate arils. Use a fork to gather small clumps and place on the lined baking sheet. Work quickly as the arils will harden the chocolate. Place baking sheet in the oven for 1 hour or until the candy has hardened.

Pumpkin purée

2011-11-04T12:07:00.001-04:00

Easy, cheap, and now the freezer is stocked with 1/2 cup portions for my fall baking! Thanks, Alton Brown!

Pulled pork tacos

2011-10-12T11:28:00.001-04:00

These are easy and delicious.

2 cups salsa, plus more for serving
2 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons cocoa powder
kosher salt
2 1/2 lb boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut in wedges

In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
Twenty minutes before serving, heat oven to 350° F.
Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

Fresh Cranberry Muffins

2011-10-12T11:24:00.002-04:00

The great thing about cranberries is you can freeze the bag and just use what you need. I have a couple of bags stashed in the freezer, so I made these muffins last week when we had overnight company.

Fresh Cranberry Muffins

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
2/3 cup 2% reduced-fat milk
1/4 cup butter or stick margarine, melted
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.

Java Chip ice cream

2011-08-27T20:25:00.002-04:00

This ice cream is seriously delicious. Not the healthiest (it is very thick... a frozen custard), but good for a treat.

1/2 cup sugar plus 6 tablespoons

2 cups milk

2 cups cream (I used 1/2 and 1/2)

3 tablespoons coffee beans

10 egg yolks

pinch salt

3/4 cup bittersweet or semisweet chocolate chips, coarsely chopped

Place coffee beans in a bag and gently roll over with a rolling pin until they are broken up. In a medium saucepan, heat 1/2 cup sugar, milk, cream, and coffee beans. Heat just until simmering, then remove from heat and let steep for 1 hour. After 1 hour, return to heat and bring back to just a simmer. Meanwhile, whisk egg yolks and 6 tablespoons sugar until thick and smooth. Strain 1/2 cup cream mixture and add to egg mixture and whisk until well combined. Slowly strain and add rest of cream mixture to bowl, being careful to constantly stir so you won't scramble the eggs. Return combined mixture to saucepan and heat over medium-low, constantly stirring, until thickened and steaming (don't let bubble). Add pinch of salt, strain mixture into bowl, and place in refrigerator until cool, stirring occasionally. Pour cooled custard into an ice cream maker, following manufacture instructions. A few minutes before ice cream is finished, add chopped chocolate.

Egg white cake

2011-08-25T12:38:00.002-04:00

I had several egg whites leftover from making ice cream and wanted to try something different (normally I do meringue cookies with extra whites), so I decided to try this recipe. It was okay when it came out of the oven, but it was actually really good the next day and the 3rd day. I'll definitely make it again!

6 egg whites
1 cups plus 2 tablespoons sugar
1 cup plus 1 tablespoon all purpose flour
1 teaspoon baking powder
1 stick butter, melted, then cooled
optional- flavoring (vanilla, almond, orange extract, etc)- I mixed a tablespoon of vanilla in with the butter

Mix egg whites with hand mixer or in stand mixer until foamy, then gradually add 2 tablespoons sugar. Mix until thick. In a separate bowl, sift together sugar, flour, and baking powder. Sift into egg white bowl, folding to combine. Stir in flavored butter. Pour into greased Bundt pan and bake at 350 for 30-40 minutes. Cool slightly, then invert onto cooling rack.

Pesto Pasta Salad with Peas

2011-08-20T09:02:00.003-04:00

Recipe from Publix.

8 oz orzo or other pasta

1/2 pesto

1/2 cup frozen peas

1 medium tomato

leftover baked salmon

shredded Parmesan cheese

Cook pasta. Combine cooked pasta and pesto. Stir in peas, tomoato, and salmon. Top with cheese.

Baked Salmon with pesto

2011-08-20T08:49:00.004-04:00

This Publix recipe was easy and delicious!

2 6-oz salmon fillets (fresh or frozen)

ground black pepper

salt

3/4 cup pesto

If frozen, thaw fillets. Preheat oven to 400. Line a large baking sheet with foil. Place salmon (skin side down) on foil lined sheet, top with salt and pepper, then cover with foil. Bake 15-20 minutes or until fish flakes easily with fork. REmove foil and spoon pesto onto each fillet.

With leftovers, make Pesto Pasta Salad with Peas.

Eggplant penne pasta

2011-08-17T10:10:00.003-04:00

original recipe here

2 small eggplants
dash salt
16 oz. whole wheat penne pasta
1-2 tsp olive oil
Pepper
Bunch of parsley, basil leaves and rosemary leaves
2-3 garlic cloves
1 cup crushed tomatoes
1/2 – 3/4 cup mozzarella cheese

Cube eggplant, place in colander with salt and allow to sit while you prepare the pasta. Boil pasta according to package directions. Saute garlic, herbs, and eggplant in olive oil. Add tomato and cooked pasta. Top with mozzarella cheese.

Fresh lavender-lemon ice cream

2011-08-13T19:39:00.002-04:00

This was very good and refreshing!

2 cups milk

2 cups cream

1/2 cup fresh lavender

zest of 1-2 lemons

8 egg yolks

3/4 cup sugar

Mix cream and milk in a saucepan over medium-low heat. Steep lavender and zest in the cream mixture for 20 minutes. Whisk together yolks and sugar in a bowl. Add one cup of strained cream mixture and mix well. Add the rest of the strained cream mixture and return to pot for 4 minutes, stirring occasionally. Place in the refrigerator to cool completely, then pour into an ice cream maker and follow manufacturer's instructions. Serve with a sprig of fresh lavender or lemon slice.

Peanut butter and banana smoothie

2011-08-06T15:56:00.001-04:00

1 banana

2 tablespoons peanut butter

1/2 cup milk

handful of spinach

handful of ice cubes

Pulse in blender until ice cubes are crushed, then puree until smooth!

Peach Sorbet

2011-07-26T18:39:00.002-04:00

Delicious.

2 lbs fresh peaches

1 cup sugar

1 cup water

juice of one lemon

Peel, pit, and purée peaches; refrigerate until cool.

Mix water and sugar in saucepan over medium heat until sugar dissolves; refrigerate simple syrup until cool.

Combine cold peach purée, lemon juice, and simple syrup. Transfer to ice cream maker and follow instructions.

Peach Salsa

2011-07-26T17:03:00.003-04:00

Yesterday we passed a produce stand where I bought 23 fresh peaches for $4! This was the first recipe we made:

4 medium peaches, peeled, pitted

2 large tomatoes, cut in wedges and seeded

1/2 sweet onion, cut in wedges

1/2 cup fresh cilantro leaves

2 garlic cloves, peeled and crushed

2 cans (4 oz each) chopped green chiles

4 teaspoons cider vinegar

1 teaspoon lime juice

1/4 teaspoon black pepper

Combine ingredients in food processor and pulse until desired consistency is reached. Serve with tortilla chips or over fish, pork, chicken, etc.

Overnight oatmeal

2011-06-30T18:33:00.003-04:00

This is a great breakfast dish! We had it several mornings last week with assorted berries, mangos, peaches, nectarines... every combination was good. I ended up not adding the vanilla or lemon zest everyday, but we did stir in honey for a little added sweetness.

serves 2:

1 cup rolled oats

1 cup milk (for skim milk, I found it was better to use only 3/4 cup so it wasn't too runny)

1/2 teaspoon lemon zest

1/4 teaspoon vanilla

2 tablespoons chopped nuts (pecans, almonds, walnuts)

1 peach, mango, nectarine, plum, or apricot, pitted and sliced

1 tablespoon honey

Combine oats, milk, zest, and vanilla in a glass measuring cup or bowl. Cover and refrigerate overnight. In the morning serve with fruit, nuts, and honey.

Almond-basil pesto

2011-06-30T16:59:00.003-04:00

I had a bounty of basil that I wanted to use while it is at its peak, so I made a big batch of pesto based on this recipe. I had some extra spinach, so I tossed that in there, too. I made mine cheese-free.

3 cups basil leaves

1/2 cup slivered unsalted almonds, toasted

3 cloves garlic, roughly chopped

1/2 cup olive oil

1/2 teaspoon salt

juice of 1/2 lemon

Combine ingredients in food processor, pulsing until chopped, then processed until smooth. Refrigerate for up to 3 days or freeze in an ice cube tray until just frozen, then transfer pesto cubes to a freezer bag.

Lemon cheesecake ball

2011-06-29T07:46:00.003-04:00

I found this recipe on Pinterest and made it last night. It was very tasty! I cut the recipe in half and it was more than enough for 5 people.

10 oz cream cheese

2 1/2 tablespoons sugar

zest of 1 lemon

4 teaspoons freshly squeezed lemon juice

3 graham crackers

Mix cream cheese, sugar, zest, and juice with an electric mixer until blended. Transfer to plastic wrap, form into a ball, and place in the refrigerator for at least 3 hours. After 3 hours, remold back into a ball and refrigerate until nearly ready to use. Before serving, crush graham crackers on a plate and roll the ball in the crumbs. Serve with crackers, cookies, fruit, etc.

Apple-cranberry tuna salad

2011-06-25T09:29:00.002-04:00

This recipe turned out great.

1 Fuji apple, diced

1 Tbsp lemon juice

1/3 cup dried cranberries

1 stalk celery, diced

2 tablespoons fresh (or 2 teaspoons dried) dill

2 cans/ packets white tuna in water

1/2 cup mayonnaise

In mixing bowl, combine apples and lemon juice. Add cranberries, celery, and dill. In a separate bowl, break up tuna with a fork. Add tuna and mayo to the apple mixture. Serve over a salad or on a sandwich.

Mango-lime sorbet

2011-06-23T12:58:00.006-04:00

This is great, and although it contains sugar, it doesn't have any cream... so that makes it healthy, right??

3/4 cup water

3/4 cup sugar

1 lime- need zest and juice

4-5 mangoes, peeled, seeded, chopped

Mix water, sugar, and zest of lime in a small sauce pan. Stir over heat until sugar dissolves. Transfer this simple syrup to the fridge while you chop the mangoes. Place chopped mangoes in food processor and cover with lime juice and simple syrup. Pulse and process until smooth. Place puréed mixture in refrigerator until cool (at least 3 hours).

Transfer mixture to ice cream maker and follow manufacturer's instructions.

PB-chocolate-banana ice cream

2011-06-23T10:47:00.002-04:00

This is not only EASY, but HEALTHY! No added cream or sugar! And if you were going to be reeeeally healthy, you could make it plain banana. Or, if you wanted to dress it up more, you could add chopped nuts, chocolate chips, sub other fruits for the pb/choc, honey, etc.

4 bananas, peeled, cut into 1/2" slices

2 tablespoons cocoa

2 tablespoons peanut butter (I am a big pb fan, so I added 3 Tbsp)

Freeze banana slices for 1-2 hours. I used a baking sheet lined with a silicone mat for easy removal... you could also use parchment paper, wax paper, aluminum foil, etc.

Place bananas in food processor and pulse for several minutes, frequently scraping down sides. Once bananas are smooth, add peanut butter and chocolate and continue to process until smooth and blended. For soft-serve, dish immediately. For traditional ice cream, place in freezer-safe container in freezer.

Mexican Layered Pie

2011-06-23T09:12:00.011-04:00

original recipe here: http://allrecipes.com/Recipe/mexican-bean-pie/Detail.aspx

Ingredients:
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can refried beans
½ cup salsa, plus extra for serving
1 (2 ounce) can sliced black olives
1/2 (15.25 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon ground cumin
1 tablespoon chili powder
ground black pepper to taste
5 (10 inch) whole wheat tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream (optional, for serving)
cilantro (optional, for serving)

Prepare to freeze:

Lightly grease a 10 inch round cake pan or springform pan.
In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, salsa, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes.
Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese.

Prepare to serve:
Thaw in refrigerator. Bake 20 minutes at 350. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.

Crême Fraîche

2011-06-21T19:14:00.002-04:00

Many French recipes call for crême fraîche, but it can be expensive in the U.S. Here's a recipe from Cuisine At Home.

Mix 1 cup heavy cream, 1/4 cup buttermilk, and 1 tablespoon lemon juice. Cover and let sit at room temperature 6-8 hours, then refrigerate. Use when thick.

Lemon Snap Peas

2011-06-18T19:28:00.002-04:00

This was a good, easy side.

2 Tablespoons unsalted butter

1 lab sugar snap peas, trimmed

1 teaspoon lemon zest, grated

1 teaspoon chopped fresh thyme

salt and pepper to taste

Melt butter in skillet over medium-high heat. Add peas; sauté 2 minutes, stirring constantly. Add remaining ingredients and cook an additional minute or until peas are crisp-tender.

Parmesan tilapia

2011-06-02T21:40:00.002-04:00

This was so easy, and very good. I served it with a side of rice and green beans.

2 tablespoons Parmesan cheese
1 tablespoon butter, softened
2-1/4 teaspoons mayonnaise
2 tablespoons dried bread crumbs
1/4 teaspoon fresh basil
1/8 teaspoon ground black pepper
1/8 teaspoon lemon pepper
1/8 teaspoon celery salt
1/8 teaspoon paprika
1/2 pound tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and other ingredients (except tilapia). Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Cherry Chocolate Heart-Smart cookies

2011-05-24T09:35:00.003-04:00

These cookies are delicious- you wouldn't even know they are healthier than other choc cookies.

ingredients:
1 1/2 ounces all-purpose flour (about 1/3 cup)
1 1/2 ounces whole-wheat flour (about 1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1 cup dried cherries
1 teaspoon vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
Cooking spray

Preheat oven to 350°.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Easy roasted corn on the cob

2011-05-23T19:05:00.002-04:00

This could NOT be easier!

Preheat oven to 350. Take fresh ears of corn and place them directly on the oven rack in their husks*. Roast for 30 minutes, then peel back husks and eat!

*if corn is several days old, soak for a few minutes in water before placing in water so that it won't dry out

Chickpea Sliders

2011-05-13T20:55:00.004-04:00

This week I volunteered at a "Flexitarian" class at Whole Foods. We made these Chickpea Sliders and they were delicious!

2 teaspoons canola oil, divided

3 green onions, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon chili powder

1 cup finely diced sweet red or green pepper

1/2 tomato, chopped

1 19-oz can chickpeas, rinsed and drained

1/3 cup dry breadcrumbs

2 tablespoons cilantro or parsley, chopped

8 mini buns

In nonstick skillet, heat 1 teaspoon oil over medium heat and cook onions, garlic, oregano and chili powder, stirring for 2 minutes. Add red pepper and tomato. Cook for bout 3 minutes or until pepper is tender and liquid is evaporated.

In food processor, mix pepper mixture with chickpeas; transfer to bowl. Stir in breadcrumbs, parsley/cilantro, salt and pepper (to taste) until well combined. Pressing firmly, shape into 9 portions and pat into 2" rounds. In nonstick skillet, heat oil over medium heat and cook burgers for 4 minutes on each side or until heated through. Serve on buns with chutney or condiments.

Crock Pot Ham

2011-04-25T16:18:00.005-04:00

I made this ham for Easter (yesterday). It turned out really well! I combined several different recipes, including this one, this one, and this one.

6.6 lb fully cooked semi-boneless ham

20 whole cloves

3/4 cup orange marmalade

2 teaspoons Dijon mustard

1/2 cup brown sugar

1 cup pineapple juice (I reserved the juice from the cans I used to make pineapple casserole)

Place cloves all over ham. Mix marmalade, mustard and sugar, and spread all over ham. Place ham in slow cooker with pineapple juice. Cook on low for 6 hours.

Remove ham from pot and place on side on cutting board; let rest 10-20 minutes, then hold with meat fork and slice with carving knife or electric knife. Serve with extra juices from crock pot (you might want to thicken it by cooking it on the stove with some cornstarch/ other thickener while the meat sits)

Sweet and tangy slaw

2011-03-19T20:36:00.002-04:00

We made this tonight- liked the taste, but it made too much dressing. Next time I will cut the dressing in half, as below.

1 cabbage, finely shredded

1 medium red onion, thinly sliced

dressing:

1/2 cup sugar

1/2 cup vinegar

1/2 teaspoon salt

1/2 teaspoon celery seed

1/2 teaspoon Dijon mustard

1/3 cup canola oil

Combine cabbage and onion in large bowl. In small saucepan, combine dressing ingredients and bring to a boil. Pour dressing over cabbage/onions and toss to combine. Refrigerate.

Zesty Broccoli Soup

2011-03-16T11:12:00.003-04:00

This recipe turned out well. We omitted the milk and just stirred a dollop of sour cream into our individual bowls.

	6 cup(s) reduced-sodium chicken broth
	1 1/4 pound(s) broccoli, crowns, cut into florets (6 cups)
	3 large uncooked potato(es), all-purpose variety (about 1 pound), peeled and cubed
	1 medium onion(s), chopped
	1 stalk(s) (medium) celery, chopped
	1/2 tsp table salt
	1 cup(s) fat-free skim milk
	1/8 tsp hot pepper sauce, 2 drop

Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes.
Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.

Greek Turkey Burgers

2011-03-15T10:30:00.003-04:00

We made these at our last Freezer Meals cooking night. They are a favorite at my friend, Denise's house. Doug was a little skeptical of the non-beef burger, but he really liked them!

1 large egg white
1 cup chopped red onion
3/4 cup chopped fresh mint
1/2 cup dry breadcrumbs
1/3 cup (about 1 1/2 ounces) crumbled feta cheese
2 tablespoons fresh lemon juice
1 teaspoon dried dill
1 pound ground turkey
Cooking spray
4 (1 1/2-ounce) hamburger buns, split
1 (7-ounce) bottle roasted red bell peppers, drained and cut into 1-inch strips

Place egg white in a large bowl; lightly beat with a whisk. Add onion and next 6 ingredients (through turkey); stir well to combine. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.

Place patties on bottom halves of hamburger buns. Divide peppers evenly among burgers; cover with top halves of buns.

Note: To freeze extra servings, wrap each uncooked patty individually first in plastic wrap and then in heavy-duty aluminum foil. Freeze for up to 2 months. To serve, thaw patties completely in refrigerator, and then cook and serve as directed.

No-bake cookies

2011-03-11T11:13:00.005-05:00

Why have I never made these before???

This has been one of my favorite treats for a long time. Our 2nd mom in Winston-Salem, Mrs. Branch, used to make them and hide them... with 5 kids in their house (and 2 "adopted" girls from down the road), they never stayed hidden for long. Leslie would also make them for special occasions. Yum.

Well today I finally made them. They are so DANGEROUS because they are made with all pantry staples and they are very quick and easy. Uh oh!

No Bake Cookies

2 cups sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Turkey Joes

2011-02-23T18:52:00.002-05:00

We made these a couple weeks ago and they turned out really well. Doug and I were both skeptical of what the texture would be like, but they were great.

Turkey Joes (from Weight Watchers)

1 lb uncooked ground turkey

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 onion, chopped

1/8 teaspoon cayenne pepper

1 cup tangy barbecue sauce

4 mixed grain hamburger rolls

Brown turkey in nonstick skillet for about 8-10 minutes. Drain liquid and add peppers and onions and cook until tender, about 3 minutes. Add BBQ sauce and cayenne pepper and stir frequently until heated through, about 2 minutes. Serve on buns.

Linguini with Asparagus and Pine Nuts

2011-02-10T19:07:00.003-05:00

We made this Real Simple recipe and it turned out really well. We substituted slivered almonds for the pine nuts because we already had almonds at home. I thought it made a lot more than 4 servings, so I've cut the recipe in half below:

6 oz linguini

1/8 cup olive oil

1/8 cup pine nuts

2 garlic cloves, sliced

1 lb asparagus, trimmed and cut into 1" pieces

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup shaved Parmesan

Cook pasta according to package directions. Drain and return to pot.

Meanwhile, heat oil in medium skillet over medium heat. Add pine nuts and garlic and cook, stirring frequently, until golden, 1-2 minutes. Add asparagus and cook, tossing occasionally, until just tender, 2-3 minutes. Add asparagus to pasta along with salt and pepper. Toss to combine. Sprinkle with Parmesan just before serving.

Butternut Cream Soup

2011-02-09T16:33:00.001-05:00

This recipe from Pamela was delicious!

BUTTERNUT CREAM SOUP

3 green onions, white portion sliced

1 garlic clove, minced

2 T. butter

1 butternut squash, peeled & cut up

4 cups chicken broth

1/4 t. ground ginger

ground pepper

1-1/2 t. dried parsley

1/2 to 1 cup creme fraiche or whipping cream

croutons (optional)

Saute onions & garlic in butter in a large pan. Add squash, broth & ginger, some pepper & dried parsley; simmer until squash is done (about 15-20 min). Puree with an immersion blender. Right before serving, reheat until simmering; turn off fire and add cream. Serve with croutons if desired. Serves 8.

Apple Cheddar Quesadillas

2011-02-07T16:38:00.003-05:00

These were great. Perfect for a snack, appetizer, light supper... yum.

1 1/2 cup shredded sharp cheddar cheese

6 large whole wheat tortillas

1 or 2 Granny Smith apples, cored and thinly sliced

Sprinkle cheese over 1/2 of each tortilla. Arrange apple slices on top of cheese then sprinkle more cheese. Fold tortilla in half. Cook in nonstick skillet over medium heat for 2 minutes each side. Repeat with other tortillas. Serve warm.

Dressed up (store bought) ravioli

2011-02-01T16:17:00.004-05:00

This Real Simple recipe was fast and delicious. It starts with a package of cheese ravioli- easy!

Cheese ravioli with toasted walnuts

serves 4

14-16 oz package cheese ravioli (frozen or refrigerated)

1/3 cup olive oil

1 clove garlic, sliced

1 cup walnuts, roughly chopped

2 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup fresh flat-leaf parsley, chopped

1/4 cup grated Parmesan

Cook the ravioli according to package directions. Drain, reserving 3 tablespoons cooking water. Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring until the nuts are lighly toasted and fragrant, about 5 minutes. Stir in teh lemon juice, salt, pepper, parsley, and reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with Parmesan.

Bouf à l'ancienne

2011-01-25T16:14:00.005-05:00

This recipe is from Pamela. I made it about 5 years ago and had lost the recipe, but I remember it being very yummy. I just got the recipe from her again and made it last night. Delicious.

2 lbs beef (I used stew beef), cut into smaller chunks, if needed

2 cups WHITE wine

2 tablespoons oil

3 shallots, peeled and cut in 2

6 carrots, cut in rounds

1 bay leaf

1 tablespoon dried parsley

1 teaspoon dried thyme

1 can diced tomatoes

salt and pepper

1 teaspoon sugar

1 small can sliced mushrooms

The night before, combine everything but tomatoes and mushrooms in a large glass bowl. Cover and let marinate in the refrigerator for at least 12 hours. Turn pieces several times.

The next day, place beef mixture in a Dutch oven, add tomatoes, salt, pepper, and sugar, and simmer for 2 hours. Add the mushrooms and simmer another 30 minutes.

Remove bay leaf and serve with diced steamed potatoes (steam the potatoes while the mushrooms are simmering).

Apricot Bars

2011-01-25T16:06:00.002-05:00

These were absolutely delicious. And so easy. Yum.

1 1/2 cup flour

1 1/2 cup rolled oats

1 cup packed brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 3/4 stick salted butter, cut into pieces, plus more for greasing dish

1 10-12 oz jar apricot preserves

Grease a 8" square baking dish with butter. Mix everything but the apricot preserves in a large bowl until mixture is combined and crumbly. Press one half of the mixture into the prepared dish. Spread with 10-12 oz apricot preserves. Sprinkle second half of mixture on top and pat lightly. Bake at 350 for 30-40 minutes or until light brown. Let cool completely, then cut into squares.

Tapas plate with marinated chickpeas

2011-01-18T16:47:00.004-05:00

This was a great and quick meal!

Serves 4

1 recipe marinated chickpeas

1/2 lb Manchego cheese, sliced

1/4 lb thinly sliced Serrano ham or prosciutto

1/2 cup mixed olives

1/2 small loaf country bread

Serve room temperature.

Marinated Chickpeas

2011-01-18T16:40:00.003-05:00

This recipe is part of a tapas plate, but would also be great as an appetizer with slices of bread, crackers, etc.

15-oz can chickpeas, rinsed

1/2 cup raisins

1/4 cup chopped roasted red peppers

2 scallions, sliced

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons olive oil

2/3 teaspoon salt

1/4 teaspoon pepper

In a medium bowl, combine all ingredients. Serve at room temperature.

Sweet Potato Soup

2011-01-17T17:42:00.001-05:00

We liked the flavor of this soup, but I think I'll add more sweet potato next time to make it a little thicker.

Serves 6

3/4 cup plain yogurt, divided (could also use sour cream)
1 Tablespoon canola oil
1/2 large sweet onion, sliced
1 teaspoon ground cumin
2 sweet potatoes, peeled and cubed (more for a thicker soup)
3 cups chicken broth
1 tablespoon chopped parsley or cilantro
1/4 cup toasted pumpkin seeds

Heat oil in a soup pot. Add onions and cumin and sauté 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes. Puree soup with 1/2 cup yogurt and parsley/cilantro. Serve with a dollop of remaining yogurt and sprinkle of pumpkin seeds.

Chocolate Chip Cookies

2011-01-14T15:58:00.002-05:00

We bought a new 1/2 sheet pan last weekend (ours was peeling apart- gross!). So, we used a Williams-Sonoma gift card and got a nice one. It came with a recipe that Doug was eager for me to make. So, today, (snow day #5), I made these chocolate chip cookies... I "tested" a few- very good.

2 1/2 cup all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

2 sticks unsalted butter

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

12 oz semisweet chocolate chips

Assemble all ingredients, allow to come to room temperature. Preheat oven to 350. Line 1/2 sheet pan with parchment paper or silicone liner. Sift together flour, baking soda and salt; set aside. In electric mixer bowl, beat butter on medium-low until smooth, about 30 seconds. Add sugars and increase speed to medium. Beat about 1 minute, stopping once to scrape sides. Add eggs one at a time, beating well after each addition. Beat in vanilla, and stop again to scrape sides. Reduce speed to low and gradually add in flour mixture. Beat until just combined. Stir in chocolate chips.

Drop the dough by rounded tablespoons onto the prepared pan, spacing them about 2" apart. Bake until golden brown, 10-14 minutes. Transfer the pan to a cooling rack and let the cookies cool on the pan for 5 minutes, then transfer to the rack and let cool completely. Makes 3 dozen cookies.

Rosemary garlic strip steak

2011-01-14T15:47:00.002-05:00

This was easy and turned out great.

Serves 4

1 1/2- 2 lbs strip steak

6 cloves garlic, thinly sliced

2 tablespoons fresh rosemary

2 tablespoons olive oil

kosher salt, fresh ground pepper

a few tablespoons white or red wine for deglazing, optional

In a shallow dish (I used a pie pan), combine the garlic, rosemary, and oil. Add the steaks and turn to coat. Let marinate, turning once for at least 30 minutes (or up to a day in the refrigerator)*.

Heat a large skillet over medium heat. Remove the steaks from the marinade (reserve the marinade) and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook 5-7 minutes each side. Let rest at least 5 minutes.

Wipe out skillet and return to medium heat. Add the reserved marinade and cook, stirring occasionally until garlic is golden, 2-3 minutes. (I used a little wine to deglaze the pan, as well).

Slice steak, spoon sauce over, and serve.

*The marinade can be prepared and frozen with the steaks for up to 3 months. To cook, thaw the steaks overnight in the refrigerator, and follow recipe instructions, adding 1 tablespoon of olive to skillet when browning the garlic and rosemary.

Feta and Spinach Tart

2011-01-11T10:54:00.002-05:00

I made this last night... I improvised quite a bit- we were snowed in, so I used what we had! The original recipe is for individual tartlets, but I made one large tart instead.

1 pie crust (refrigerated or homemade)

10oz package frozen chopped spinach

2 tablespoons butter

salt and pepper

2/3 cup heavy cream

3 egg yolks

4 1/2 oz feta cheese

1/3 cup pine nuts (I used slivered almonds... I think walnuts would also be good)

Grease a loose bottom tart pan. Roll out pie crust and place in pan, trimming edges. Place in fridge to chill for 30 minutes. Preheat oven to 400. Prick with fork and bake tart shell for 10 minutes. Meanwhile, prepare the filling. Thaw the spinach, draining water. Melt butter in skilletm add spinach, and cook gently to evaporate remaining liquid. Season well with salt and pepper. Turn off heat and stir in cream and egg yolks. Crumble feta and place in bottom of tart pan. Spread spinach mixture on top. Bake about 10 minutes. Add nuts and bake for an additional 5 minutes.

Apple-pear-frangipane galette

2011-01-11T09:55:00.005-05:00

I had some leftover frangipane from making a galette des rois last weekend, so I combined a few recipes and came up with this.

1 apple and 1 pear, sliced

3 tablespoons brown sugar

1 refrigerated (or homemade) pie crust

frangipane (about 1/3 cup)

1 egg

1 tablespoon water

raw sugar

whipped cream, for serving

Combine fruit and sugar in bowl, allow to sit while you prepare the rest of the recipe. Roll pie crust out onto a piece of parchment paper or silicone liner for baking pan. Spread frangipane in the center, leaving several inch border around crust. Pour fruit on top of frangipane. Fold pie crust over the outside fruit. Mix together egg and water and brush on pie crust. Sprinkle with raw sugar. Bake at 350 for 35-40 minutes or until pie crust has browned. Remove from oven and allow to sit at least 5 minutes before serving. Serve warm with a dollop of whipped cream.

Easy chicken noodle soup

2011-01-08T21:19:00.004-05:00

We made this easy recipe tonight... made a few adjustments based on what we had. It turned out to be very good! And only took about 30 minutes.

6 cups chicken broth

3 carrots, chopped

3 stalks celery, chopped

1 onion, chopped

1 lb boneless chicken thighs, cut into 1/2" pieces (we used breasts instead)

1 cup pasta (we used farfalle)

salt and pepper

dill weed (optional)

Bring 6 cups chicken broth to a boil. Add vegetables and simmer 15 minutes. Add chicken and cook 5 minutes (or until done). Add pasta for remaining 10-12 minutes. Season with salt, pepper, and dill weed. Voilà!

Sweet and sour chicken

2011-01-08T09:09:00.002-05:00

We made this recipe last night and it turned out really well.

Makes 4 servings:

enough rice for 4 people

1 tablespoon olive oil

1 tablespoon minced garlic

1 teaspoon minced ginger (or 1/2 teaspoon ground ginger)

1/4 teaspoon crushed red pepper

1 1/2 lbs boneless skinless chicken breasts, cut into 1/2" pieces

3/4 cup chopped onion

1/2 cup chopped celery

1/2 cup red or green bell pepper

1 can pineapple chunks in juice (you will need 1 cup pineapple and 1/2 cup juice)

1/3 cup soy sauce

2 tablespoons or chicken broth

1 1/2 tablespoon corn starch

2 tablespoons brown sugar

1/4 cup dry roasted cashews (or peanuts)

Prepare rice according to package directions.

While rice is cooking, prepare sweet and sour chicken: place olive oil in large non-stick skillet over medium-high heat. Add garlic, ginger, crushed red pepper, and chicken. Saute until chicken is no longer pink, about 5 minutes. Remove chicken mixture from pan. Add onion, celery, and bell pepper. Saute about 4 minutes. Add pineapple and cook for about 30 seconds. Return chicken to pan. Combine pineapple juice, soy sauce, chicken broth, cornstarch and brown sugar in a bowl, whisking until combined well. Pour sauce into pan and bring to a boil. Cook 1 more minute. Turn off heat, sprinkle with nuts, and serve with rice.

Galette des Rois

2011-01-08T08:19:00.006-05:00

On Epiphany (January 6th), the French eat a Galette des Rois (kings' cake- but more like a pastry than a cake) with a bean hidden inside to symbolize the wise men finding baby Jesus. Whoever finds the bean becomes king for the day and must host the party next year. I have made this recipe several times. I omit a few steps to make it easier. It is really delicious and you can even make mini-galettes as breakfast pastries.

This recipe is for 2 galettes:

2 boxes (4 sheets) puff pastry

Frangipane cream:

1 cup butter, softened (not melted!)

1 cup blanched almonds, ground (use food processor or clean coffee grinder)

4 tablespoons flour

3 eggs

3/4 cup sugar

1 teaspoon almond extract

pinch salt

egg wash:

1 egg

1 tablespoon water

powdered sugar

bean or nut

Thaw puff pastry sheets on counter. While thawing, use an electric mixer to combine frangipane ingredients. Unfold one puff pastry onto a silicone baking mat or parchment paper lined baking sheet. Mix together egg and water and spread 1" around outside of puff pastry. Place 1/2 frangipane filling into middle of pastry. Place 2nd pastry sheet on top and press around edges to seal. Use fork tines to seal outside, then use knife to lightly score pastry to decorate, making sure not to puncture. Spread egg wash all over top, avoiding 1" border. Bake at 450 for 15 minutes, then reduce temperature to 350 for an additional 30 minutes. Sprinkle with powdered sugar for last 5 minutes.

When ready to serve, cut into pieces and hide bean/nut into one serving.

I made a few individual pastries too:

Puff pastry brie

2011-01-02T13:29:00.002-05:00

This could not be any easier, but the result is DELICIOUS!

1 sheet puff pastry

1 8 oz round brie

1 egg

1 tablespoon water

Take puff pastry out of freezer and thaw on counter for about 30 minutes.

Preheat oven to 400. Place brie round in middle of pastry and wrap up, trimming excess pastry. Place wrapped brie seam side down on a cookie sheet. Whisk together water and egg and brush on pastry. Decorate with pastry trimmings and brush again with egg wash. Bake for 25 minutes or until pastry is golden. Let sit 20 minutes before serving (otherwise it will be too gooey)

Vin Chaud

2011-01-02T13:25:00.002-05:00

This is served at all the Christmas markets in France at this time of year. We found this particular recipe on this expat's cooking blog.

1 bottle red wine

2 cups water

1/2 cup sugar

4 cinnamon sticks

2 whole cloves

1 lemon, sliced

zest of one orange

Bring wine, water, sugar, and spices to a simmer over low heat. Add zest and lemon slices. Serve warm.

Easy Peanut Butter Cookies

2010-12-18T21:24:00.003-05:00

These peanut butter cookies are super easy!

1 cup sugar

1 egg

1 cup peanut butter

With an electric mixer, blend sugar and egg. Blend in peanut butter until smooth. Roll tablespoons into balls and place on ungreased cookie sheet. With the tines of a fork, press down, then turn and press down again to make a criss-cross design on each cookie. Sprinkle lightly with sugar and bake at 375 for 8 minutes. Allow to sit on cookie sheet for 2 minutes, then remove to cooling rack.

Honey Cinnamon Butter

2010-12-14T09:21:00.002-05:00

This butter is really, really good! It would be great on a variety of holiday baked goods (pumpkin muffins, cranberry nut bread, Sister Schubert rolls, etc.).

Here's what you need:
2 sticks butter, softened
1 cup powdered sugar
1 cup honey
2 teaspoons cinnamon

Use an electric mixer to whip the butter until fluffy. Add the sugar, honey, and cinnamon. Scrape sides and whip until blended. Place in little ramekins, teacups, little jars, etc. and refrigerate. You could use 4 oz canning jars and give them as gifts!

Chunky potato soup

2010-12-09T18:03:00.002-05:00

This soup is really good. I made it twice in one week. That means it is reeeeeally good. And it is actually healthy, too. Winner.

4-6 red potatoes

2 tsp olive oil

1/2 cup diced onion

1 1/4 cups fat free/ low sodium chicken broth

3 Tbsp flour

2 cups low-fat milk, divided

1/4 cup sour cream

salt, pepper

and for toppings:

bacon, cooked and crumbled

cheddar cheese, grated

scallions, sliced

Cook the potatoes until soft (in the microwave for 13 minutes, or in boiling water for about 20 minutes). Discard peel (you might want to do this before hand so you don't have to peel a hot potato). Meanwhile, cook onion in olive oil in a Dutch oven or pot. Add chicken broth. In a bowl, whisk together flour and 1/2 cup milk. Add to pot, along with 1 1/2 cups milk. Let cook several minutes, stirring frequently. Remove from heat and add sour cream. Add potatoes to pot and mash coarsely.

Best Sweet Potatoes

2010-12-03T16:21:00.003-05:00

Our friend Rachel made these last year in France for our American-Canadian Thanksgiving feast. They were a huge hit, so I made them for my family at Christmas last year and then again this year at Thanksgiving, and again for a Christmas party this weekend... pretty much they are going to be our go-to holiday dish!

3 cups sweet potatoes
1/2 cup white sugar
1/2 cup milk
1/2 teaspoon salt
3 tablespoons butter -- melted
2 eggs

dash cinnamon

dash cloves, nutmeg- optional

Cut the potatoes in thirds and boil them until soft then the skins come off really well. Cut them up and mash them and measure to 3 cups. Add all the ingredients to the potatoes and mix. Bake at 350 for 35 minutes.

For the topping it's 1 cup of nuts (pecans or walnuts) ground
1 cup of brown sugar
1/3 cup of flour
1/3 cup melted butter
mix and add on top of potatoes then bake for 5 more minutes.

Sweet roasted pumpkin seeds

2010-11-02T18:46:00.002-04:00

Doug carved a pumpkin on Saturday and we made this with the seeds:

seeds from 1 medium pumpkin

4 cups water mixed with 1 tablespoon salt

1 tablespoon olive oil

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 1/2 tablespoons dark brown sugar.

Rinse seeds in water, separating stringy fiber. Boil seeds for 20 minutes in salted water. Drain seeds and place on paper towel, patting dry. Mix dried seeds with olive oil and spices. Spread out in single layer on rimmed baking sheet. Roast at 250 for 1 hour, stirring every 10 minutes. Let cool- seeds will become more crisp as they cool.

Serve as appetizer, dessert, or topping for salad or chili.

Cream of Asparagus soup

2010-10-29T11:57:00.004-04:00

This recipe was easy and good. I will add at least 2 potatoes next time to make it thicker.

2 lbs asparagus (2 bunches)
1 tbsp butter
1 onion, chopped
2 potatoes, peeled and diced
6 cups chicken broth
2 tbsp low fat sour cream
salt and fresh pepper to taste
In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes. Add potato to the pot with the onions. Snap the tough ends off the asparagus and discard. Chop the asparagus into 2 inch pieces. Saute onion, potato, and asparagus in butter. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and transfer in batches to blender, puree until smooth.

Fluffy Chocolate Meringue Cookies

2010-10-21T12:02:00.006-04:00

Just made this recipe. They are bigger and fluffier than the Chocolaty Meringue Stars.

3 egg whites, chilled
1/8 teaspoon cream of tartar
2/3 cup sugar
1/2 teaspoon vanilla
1 tablespoon cocoa
1/3 cup semi-sweet chocolate chips

Whip whites and cream of tartar until soft peaks form. Gradually add sugar. Add vanilla.
With a spatula or spoon, fold in cocoa and chocolate chips.
Drop tablespoons onto greased cookie sheet.
Bake at 300 for 25-30 minutes.
Serve warm or allow to cool and store in airtight container.

Eggplant-zucchini-tomato bake

2010-10-14T18:05:00.005-04:00

This casserole from Food and Wine is delicious!

olive oil

3 medium zucchini, sliced lengthwise in 1/4" slices

2 narrow eggplants, sliced lengthwise in 1/4" slices

salt and pepper

1 large shallot, diced

1 pound plum tomatoes, diced (since it is past tomato season, I used a can of good quality diced tomatoes)

3 oz feta, crumbled

1/4 cup fresh basil, chopped (I cheated with a tablespoon of Italian seasoning)

1/3 cup panko bread crumbs

Preheat oven to 425. Oil 2 rimmed baking sheets. Place zucchini and eggplant on baking sheets, brush with oil, and sprinkle with salt and pepper. Bake for 15 minutes.

Meanwhile, sauté shallot in 1 tablespoon oil, then add tomatoes and cook for 1 minute. Season with salt and pepper.

In a large (10x15) baking dish, layer eggplant, tomato mixture, feta, zucchini, tomato, feta... and repeat.

Top with panko crumbs mixed with 1 tablespoon oil.

Bake in top of oven for 20 minutes.

Easy Hummus

2010-10-08T07:32:00.003-04:00

We've been on a bit of a hummus kick lately. Here's an easy recipe from Real Simple:

1 can chickpeas, rinsed well

1 clove garlic, minced

1/4 cup oil, plus more for serving

2 tablespoons fresh lemon juice

2 tablespoons tahini paste (ground sesame seeds)- optional

1 teaspoon ground cumin

3/4 teaspoon kosher salt

1/4 teaspoon paprika

I don't have a food processor, so I use the blender... a food processor would work MUCH better, though! Puree chickpeas and blend with other ingredients (except paprika). Add a tablespoon of water, if needed, if mixture is too thick. Transfer to serving bowl and top with paprika and additional oil. Serve with pita chips and raw veggies.

Tex-Mex Twice Baked Potatoes

2010-10-05T19:01:00.003-04:00

This has been a fall/winter favorite of ours. Recipe from Whole Foods. It also works well as an appetizer if you use small potatoes.

serves 2

2 Russet potatoes, scrubbed, pricked with fork all over

2 tablespoons sour cream

1 cup canned refried pinto beans

salt to taste

1/2 teaspoon ground cumin

1/4 cup grated cheddar cheese

fresh salsa

2 green onions, diced

Place potatoes in oven at 400 for 1 hour (or microwave for 5 minutes, turn, and microwave another 5 minutes). Cut in half and set aside until cool enough to handle. Mix sour cream, cumin, salt, and beans. Scoop out potato, leaving enough so the potato doesn't fall apart. Blend potato with the bean mixture- use a potato masher or fork. Replace mixture into potatoes. Top with grated cheese. Broil for 2 minutes or until cheese is melted.

Nectarine Cupcakes

2010-09-21T20:07:00.003-04:00

Recipe from Martha Stewart Living...

Nectarine Cupcakes

(also works with peaches, plums, or apricots)

1 1/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup whole milk

1 teaspoon vanilla extract

6 tablespoons unsalted butter, room temperature

3/4 cup sugar

2 large eggs

2 medium nectarines, peeled, halved, pitted, finely chopped (about 1 1/4 cups)

Preheat oven to 350. Sift together flour, baking powder, and salt. Stir together milk and vanilla. Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. With mixer running, add eggs one at a time. Beat in flour mixture in 3 additions alternating with milk mixture. Line muffin tin with baking cups. Fill each with 1 tablespoon batter, 1 heaping tablespoon chopped nectarines, and 2 additional tablespoons batter. Bake until edges begin to turn golden, about 25 minutes. Let cool in tin.

Make topping:

1 cup cold heavy cream

1/2 cup sour cream

3 tablespoons sugar

1 medium nectarine, halved, pitted, thinly sliced

Whip cream, sour cream and sugar until soft peaks form. Top cupcakes with a dollop of topping and a slice of nectarine.

Potato Salad with Bacon and Parsley

2010-09-11T20:37:00.002-04:00

We have made this Real Simple recipe several times.

Potato Salad with Bacon and Parsley

1 1/2 lb new potatoes (we find this to not be enough... we tend to add closer to 2 lbs)

4 slices bacon

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons Dijon mustard

1 cup fresh flat-leaf parsley, roughly chopped

1 3/4 teaspoon Kosher salt, divided

1/4 teaspoon black pepper

Place potatoes in a pot and cover with water and 1 teaspoon salt. Simmer until tender, about 15 minutes. Drain and run under cold water. Cut into quarters.

Cook the bacon, transfer to paper towels, crumble when cool.

Whisk together oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon, and parsley

If preparing salad in advance, wait to add bacon so it will remain crispy.

Plum Skillet Cake

2010-09-11T19:26:00.002-04:00

This recipe is from Martha Stewart. It is an easy recipe and very tasty.

Plum Skillet Cake

4 tablespoons unsalted butter, room temperature, plus more for skillet

1 cup all purpose flour, plus more for skillet

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon coarse salt

3/4 cup plus 2 tablespoons sugar

1 large egg

1/2 cup low-fat buttermilk

2 ripe medium plums, thinly sliced

Preheat oven to 375. Butter an 8" oven proof skillet (or cake pan); dust with flour and tap out excess. Whisk together flour, baking powder, baking soda, and salt. Beat butter and 3/4 cup sugar together on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared skillet and fan plums on top, Sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and toothpick comes out clean, 35-40 minutes. Let cool slightly.

Lemony Smashed Potatoes

2010-08-30T16:53:00.002-04:00

This is a Martha Stewart Everyday Food recipe (serves 4)...

Lemony Smashed Potatoes

-1 1/2 lbs small red new potatoes

-1/8 cup olive oil

-1 teaspoon lemon zest

coarse salt, ground pepper

Steam potatoes until easily pierced, about 45 minutes. Lightly smash potatoes, toss with oil, zest, and season with salt, and pepper.

Roast Beef and Cheddar roll-ups

2010-08-30T16:50:00.002-04:00

This Real Simple recipe is perfect for a summer meal.

Roast Beef and Cheddar roll-ups

4 servings

4 oz cream cheese, softened

2 tablespoons horseradish

4 large flour tortillas

1 head romaine lettuce, tough ribs removed

8 oz thinly sliced deli roast beef

4 oz cheddar, thinly sliced

In a small bowl, combine the cream cheese and horseradish. Spread on each tortilla.

Layer the tortillas with lettuce, roast beef, and cheddar, then roll up.

Tomato Cantaloupe Salad

2010-08-30T16:49:00.003-04:00

This Real Simple recipe was surprisingly tasty.

Tomato Cantaloupe Salad

1 pint cherry tomatoes, halved

1/2 cantaloupe, cut into 1" pieces

1/4 cup fresh mint

2 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

In a large bowl, combine ingredients. Serve room temperature or cold.

Tuna Salad with Celery and Radishes

2010-08-30T16:45:00.005-04:00

This Real Simple recipe was not only real simple (haha), but yummy.

Tuna Salad with Celery and Radishes

2 5-ounce cans tuna, in water, drained

8 small radishes, cut into wedges

2 stalks celery, sliced

1/4 cup chopped parsley

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Combine all ingredients. Refrigerate for up to 1 day. Serve with bread, crackers, chips, pita, etc.

Bacon, Avocado, and Tomato Sandwich

2010-08-30T16:33:00.003-04:00

This recipe was in the August issue of Martha Stewart this year. It is delicious.

Bacon, Avocado, Tomato Sandwiches

4 servings

12-16 slices pepper-crusted bacon

8 slices rustic bread

2 tablespoons plus 2 teaspoons mayonnaise

1 1/3 cups radish sprouts

1 Hass avocado, sliced

1 large tomato, sliced

coarse salt

Cook bacon. Lightly toast bread. Spread 1 teaspoon mayonnaise on 1 side of each slice of bread. Pile on sprouts, avocado, bacon and tomato. Season with salt and top with slice of bread.

Summer vegetable salad

2010-08-30T16:30:00.003-04:00

This Bon Appétit recipe was a good alternative to plain lettuce salad.

2 small zucchini, cut in 1/4" rounds

2 small yellow summer squash, cut in 1/4" rounds

8 oz mushrooms, quartered

12 cherry tomatoes, halved

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1/4 cup olive oil

3/4 teaspoon dried oregano

1/2 teaspoon ground cumin

Steam zucchini and squash until just tender. Drain well. Transfer to medium bowl. Add mushrooms and tomatoes. Whisk together mustard and vinegar. Add oil, oregano, and cumin. Add dressing to vegetables, toss to coat, and season with salt and pepper. Cool to room temperature.

Peach, Blueberry, and Pecan Crumble

2010-08-30T16:20:00.006-04:00

This Whole Foods recipe is absolutely delicious. I LOVE the pecans! I didn't have crystallized ginger, so I left that out, but I want to try it with next time.

Peach, Blueberry, and Pecan Crumble

7 peaches, pitted, roughly chopped

1/2 cup blueberries

2 tablespoons plus 3/4 cup all purpose flour

1/4 crystallized ginger, finely chopped

5 tablespoons granulated sugar

5 tablespoons dark brown sugar

1 cup chopped pecans

pinch salt

pinch cinnamon

2 teaspoons lemon zest

1 teaspoon lemon juice

1/2 stick cold unsalted butter, cut into small cubes

Preheat oven to 375°F. Combine peaches, blueberries and 2 tablespoons of the flour in a 9-inch square baking dish; set aside. Put remaining 3/4 cup flour, ginger, granulated sugar, brown sugar, pecans, salt, cinnamon, lemon zest, lemon juice and butter in a large bowl and mix together well with your hands, breaking up the butter with your fingers. Crumble flour mixture over fruit and cover dish with aluminum foil. Bake for 20 minutes, then uncover and bake for about 20 minutes more, or until golden on top and fruit is soft and bubbling. Set aside to let cool slightly, then scoop into bowls and serve topped with your favorite ice cream or frozen yogurt.

Savory Mini Corn Muffins

2010-08-24T16:34:00.003-04:00

These variations from Martha Stewart are genius! Of course her recipe is from scratch, but we started with a box of Jiffy and it turned out just fine!

Savory Mini Corn Muffins

So, start with a box of Jiffy and follow the directions to make the batter. Then, add your choice of the following to the batter to make delicious mini muffin appetizers.

1) Orange Rosemary Black Pepper

-1/4 teaspoon finely grated orange zest

-1/4 teaspoon finely chopped rosemary

-1/4 teaspoon freshly ground black pepper

2) Jalapeno Cheddar

-3/4 teaspoon finely chopped jalapeno chile (make sure to use gloves)

-1/4 cup plus 2 tablespoons grated white cheddar cheese

3) Caramelized Onion-Bacon

-2 tablespoons caramelized onion

-1 1/2 strips cooked bacon, crumbled

Gently stir in add-ins, then spoon into lightly greased mini muffin tin and bake according to package directions.

Spinach Tortilla Wrap

2010-08-21T19:07:00.003-04:00

This was fast, easy, and delicious!

Spinach Tortilla Wraps

serves 4

4 spinach tortilla wraps

1 can black beans, rinsed and drained

1 can corn, drained

1 avocado, cut into 1/2 inch pieces

1/4 mild tomato salsa, plus extra for serving

1/4 cup chopped cilantro

1 teaspoon kosher salt

1 cup Monterey Jack cheese

Mix beans, corn, avocado, salsa, cilantro, and salt. Lay tortillas flat and line middles with bean mixture. Top with cheese. Fold sides of wrap in, then roll from bottom to top. Serve with extra salsa.

Raspberry-plum sorbet

2010-08-18T17:44:00.002-04:00

This Bon Appétit recipe was very tasty (although tart!). It would be great with a pound cake.

Raspberry-plum sorbet

1 1/2 cups sugar

1 1/3 cups water

2 lbs plums, pitted, cut into large chunks

3 1/2 cups fresh or frozen raspberries, unsweetened, thawed

Combine sugar and water in medium saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat; cool completely.

Blend plums and raspberries in processor or blender until smooth. Strain through coarse sieve into large bowl, pressing on solids ot extract as much liquid as possible. Stir in cooled sugar syrup. Refrigerate until chilled, about 2 hours. Process sorbet in an icecream maker and freeze according to maker directions (mine takes about 20 minutes). Transfer to container, cover, and freeze.

Marinated Tomato Salad

2010-08-12T18:40:00.002-04:00

From Martha Stewart...

Marinated Tomato Salad
(serves 3-4)

1 1/2 lb assorted heirloom tomatoes, cut into halves, wedges, or slices
1/8 cup packed small fresh basil leaves, torn if large
1 tablespoon olive oil
1/8 teaspoon flaked sea salt
freshly ground pepper

Arrange tomatoes in a single layer on a platter and scatter with basil. Drizzle with oil, sprinkle with salt, and season with pepper. Let stand at room temperature for 30 minutes to marinate.

Bell pepper, red onion, and goat cheese pizza with fresh thyme

2010-08-12T18:28:00.003-04:00

Bon Appétit recipe:

Bell pepper, red onion, and goat cheese pizza with fresh thyme

1/4 cup olive oil
1 large red onion, thinly sliced
6 garlic cloves, thinly sliced
1/2 large red bell pepper, thinly sliced
1/2 large green or yellow bell pepper, thinly sliced
1/4 teaspoon dried crushed red pepper
1 pizza crust, cooked ahead of time
5 oz goat cheese, crumbled
1 tablespoon fresh thyme leaves

Heat oil in a heavy large skillet over medium-low heat. Add onion and garlic, sauté 20 minutes or until very soft. Add peppers, sauté 5 min, then add crushed red pepper. Sprinkle with salt and pepper.
Heat oven to 450. Brush crust with some oil from the skillet, then top with onion-pepper mixture. Sprinkle with cheese and thyme. Bake until crust is crisp and topping is heated through, about 12 minutes.

Soft Tacos with Sausage and Feta

2010-08-10T19:52:00.003-04:00

Bon Appétit recipe...

Soft tacos with sausage and feta

2 tablespoons olive oil

2 Italian sausages, casings removed

1 small red onion, thinly sliced

1 teaspoon ground cumin

4 corn tortillas

1/3 cup crumbled feta

1/2 cup chopped fresh cilantro

1 1/3 cups sliced romaine lettuce

red or green salsa

Heat oil in a large nonstick skillet over medium heat. Add sausage and cook until brown, coarsely crumbling, about 4 minutes. Push sausage to side of skillet. Add onion and cumin, saute until onion is golden and sausage is cooked through, about 8 minutes. Stir to combine. Heat (char over flame, grill, microwave, broil, etc), wrap in foil, let stand 2 minutes. Fill tortillas with sausage/onion mixture and toppings.

Summer Tortillas

2010-08-10T19:50:00.005-04:00

Great, fresh Real Simple recipe...

Summer Tortillas

green pepper, chopped

red pepper, chopped

cucumber, chopped

cilantro, chopped

a few spoonfuls of roasted garlic hummus

crumbled Feta cheese

Fill tortilla and serve!

Strawberry Muddle

2010-08-10T19:50:00.001-04:00

Strawberry Muddle

A Bon Appetit magazine recipe…

½ cup sugar

½ cup water

1 ½ cups chopped hulled strawberries

6 thin ice slices

ice cubes

bottle Prosecco

Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and bring to boil. Cool syrup. Divide strawberries among six glasses, add 1 tablespoon syrup to each and mash with handle of wooden spoon. Add lemon to each and mash to release flavor. Add ice to each glass then fill with Prosecco.

Watermelon and Raspberry Salad

2010-08-10T19:49:00.000-04:00

Watermelon and Raspberry Salad

This Martha Stewart recipe is perfect for a summer dessert.

4 ½ pound piece of watermelon, peeled and cut into 1” cubes (about 4 cups)

1 pint fresh raspberries (or other summer berries)

juice of 1 lemon

¼ cup sugar

Vanilla ice cream for serving.

Place watermelon in a large bowl and add raspberries, lemon juice and sugar. Toss to combine. Let stand for at least 30 minutes, tossing occasionally until sugar has dissolved. Serve with vanilla ice cream.

Tomato, basil, and white bean salad

2010-08-10T19:48:00.003-04:00

Tomato, basil, and white bean salad

This Martha Stewart recipe is a great summer side.

Serves 4

2 cans cannellini beans, drained and rinsed

½ pound small roma tomatoes, cut into 1” pieces

½ cup fresh basil leaves, torn into ½ inch pieces

1 teaspoon coarse salt

fresh ground pepper

¼ olive oil

2 small garlic cloves, minced

Combine beans, tomatoes, basil, and salt in a bowl. Season with pepper. Heat oil in a skillet over medium heat. Add garlic, cook, stirring until fragrant but not browned, about 1 ½ minute. Pour over beans and gently toss. Let stand 30 minutes before serving to allow flavors to meld. Can be covered and kept at room temperature for 4 hours.

Cucumber and Goat Cheese Sandwiches

2010-08-10T19:48:00.001-04:00

Cucumber and Goat Cheese Sandwiches

This Real Simple recipe is very light and perfect for summer.

Serves 4

8 slices whole-grain bread

4 oz log fresh goat cheese, room temperature

½ cup walnuts

1 Kirby cucumber, sliced

watercress or spinach

Spread 8 slices of bread with goat cheese. Top with walnuts, cucumber, spinach, and bread.

Grilled Potato Slices with Vinegar and Salt

2010-08-10T19:47:00.002-04:00

Grilled Potato Slices with Vinegar and Salt

This Martha Stewart recipe was a great summer alternative to roast potatoes.

1 lb fingerling potatoes cut lengthwise in ¼ inch slices

2 cups white vinegar

2 tablespoons olive oil

1 ½ teaspoons coarse salt, plus more for sprinkling

¼ teaspoon freshly ground pepper

Bring sliced potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper. Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt and pepper before serving.