White Beans with Fennel

White Beans with Fennel.

White Beans with Fennel.

Since I’ve cut back sharply on the amount of carbohydrates we are eating, I’ve been leaning pretty heavily on vegetables.  We have 2 – 3 veggies at each main meal.  In this dish you get three vegetables all getting cozy together.  So if you are trying to make healthy choices, this dish might be a good thing to incorporate into your menu plan.  It has white beans to provide some protein and complex carbohydrates, fennel for flavor and fiber, and spinach for color, and vitamins.

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Lunch is often the most difficult meal for me to get right.  I wait until I’m starving, then head for the kitchen to grab what ever is quickest to fill that empty hole, and often that’s peanut butter on toast.  ( Oh no, I just revealed my secret vice.)  Oh well, it was bound to come out sometime, so now you know I’m not perfect.  But I could be if I had a bowl of white beans and fennel in my refrigerator to munch on when I get hungry.  Actually a bowl of anything that’s healthy is a very good thing to have on hand when lunch-time hungries strike.   Good, hearty, real food that isn’t scrambled eggs, that you can eat right from the fridge….if you’re into that sort of thing, and aren’t we all?  This tastes as good cold as it does hot!

All I’m saying is,  if you decide to make this dish, make enough so you’ll have some left over for that bowl of real healthy food to munch on whenever hunger strikes.

WHITE BEANS WITH FENNEL

Yield:  Makes about 6 servings

Ingredients:

  • 1 large fennel bulb, cut in half vertically, core removedIMG_9290
  • 2 Tbsp. olive oil, divided
  • 1/2 tsp. salt, divided
  • 1/2 tsp. pepper, divided
  • 1 clove garlic, minced
  • 3 Tbsp. grated Parmesan cheese
  • 1 can Great Northern beans, rinsed and drained (any white bean will do)
  • 2 cups fresh baby spinach
  • 1 tsp. fresh lemon juice

Directions:

1.  Preheat oven to 450*F.  Spray baking sheet with non-stick spray.

2.  Slice fennel into 1/4-inch thick slices.  In a medium bowl, toss with 1 Tbsp. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, and minced garlic.

 

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Arrange on baking sheet and bake at 450*F. for 15 minutes or until it is beginning to brown.  Stir.  Sprinkle with the Parmesan cheese and bake for 5 minutes more.

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3.  In a large skillet heat 1 Tbsp. olive oil over medium heat.  Add the beans and cook for 2 minutes.  Add the fennel and baby spinach, plus 1/4 tsp. salt and 1/4 tsp. pepper.

Sauté beans then add fennel and spinach.

Sauté beans then add fennel and spinach.

Cook 2 minutes to heat through.  Add the splash of lemon juice and stir in.

Ready to serve.

Ready to serve.

 

Serve with salmon or other fillet of fish.  Add a salad and you will have a wonderful meal.

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SOURCE:    Unknown

 

 

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Ravioli with Sautéed Asparagus

Ravioli with Sautéed Asparagus

Ravioli with Sautéed Asparagus

Sometimes you want an easy and quick pasta recipe that tastes incredible. Well, this recipe for ravioli with sautéed asparagus is all of that and more.  It can be whipped up quickly and the addition of  parmesan cheese at the end makes it a culinary masterpiece.  I kid you not!

Fresh store bought ravioli is cooked, then tossed with asparagus that has been sautéed in a simple butter and lemon sauce.  A little bit of grated parmesan, and minced parsley  are added at the end–just give it a toss and you’re done.

I love asparagus, an early sign of spring around here, and I can’t resist buying it when I see it.  With asparagus you want a simple sauce to enhance it’s flavor and this light lemony, buttery sauce is just right.  All it consists of is butter, lemon juice and a dash of black pepper.  Not at all heavy or greasy, it just coats the ravioli and asparagus.

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A couple of notes:  The asparagus should be slightly damp when you sauté it.  This helps with the sauce.  So rinse your asparagus right before you chop it and add to the pan.

Also, you can use whatever fresh ravioli you like for this dish–cheese, mushroom, spinach would all be good choices.  I used a three-cheese ravioli for mine.

This is a dish that goes together very quickly so be sure to have everything prepped and ready to go before you start cooking.  It takes no time to prepare the asparagus, chop the parsley and measure out the other ingredients, so this can be done while you’re waiting for the water to boil for the ravioli.

RAVIOLI WITH SAUTÉED ASPARAGUS 

Yield:  Serves 2

Ingredients:IMG_9309

  • 1 (8-ounce) package fresh ravioli, filling of choice
  • 1/2 pound asparagus, tough ends removed, chopped into thirds
  • 1/2 lemon
  • 2 Tbsp. butter
  • 2 Tbsp. parsley, chopped
  • few twists, fresh ground pepper
  • 2 Tbsp. grated parmesan cheese, plus more to serve at the table

Directions:

1.  Bring a large pot of water to a boil.

2.  Prepare asparagus by snapping off tough ends, then chopping into thirds, or smaller.  Mince parsley, squeeze lemon and measure out butter.

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3.  In a large saucepan, melt the butter over medium heat until frothy.  Add chopped asparagus to the pan, stir to coat asparagus with butter and cover with a lid.  (If asparagus is damp, steam created will hasten cooking.)  Cook for 4 – 5 minutes depending on thickness of asparagus.

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4.  Add ravioli to boiling water and cook as per package directions.  Drain when done and place in a bowl.  Keep warm.

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5.  When asparagus is done, add to bowl with ravioli with a slotted spoon.  Leave any browned butter in the pan.

6.  To the butter in the pan, add lemon juice, several twists fresh pepper, and bring to a boil.  Stir for 30 seconds.  Pour the butter-lemon sauce over the ravioli and asparagus.  This will just lightly coat them.

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7.  Add parsley and 2 Tbsp. Parmesan cheese.  Toss to coat and combine.  Serve with more cheese at the table.

This is so good, I can’t wait to make it again.

 

SOURCE:  Adapted from Green Valley Kitchen

Garlic Roasted Vegetable Subs

Garlic Roasted Vegetable Sub

Garlic Roasted Vegetable Sub

Oven-roasting is an easy way to prepare vegetables and bring out the best of their natural flavor.  Any combination of vegetables will work in this hearty vegetarian sub sandwich.  I particularly like the combination I put together to create an Italian vibe.  I filled them with a medley of garlic-roasted eggplant, bell peppers, onion, mushrooms and tomatoes, then topped them with cheese and placed them in the oven for a light toasting.  This is an easy and delicious meal.

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The quantity of vegetables given in this recipe was more than I needed for just two of us, so I plan to use the extra ready-roasted  vegetables in another meal with pasta, sausage, and tomato sauce.  They would also be good on a pizza, I’m thinking!

Once roasted, they can be used in several ways.

Once roasted, they can be used in several ways.

GARLIC ROASTED VEGETABLE SUBS

Yield:  enough for 4 sandwiches

Ingredients:

  • 1 medium eggplant, peeled and cut into 1-inch cubesIMG_9336
  • 3 Tablespoons olive oil, divided
  • 1 medium red bell pepper, seeded and cut into 1-inch pieces
  • 1 medium green or yellow bell pepper, seeded and cut into 1-inch pieces
  • 4 Roma tomatoes, cut into 3 or 4 thick slices
  • 2 thick slices sweet onion, separated into rings
  • 8 ounces white button mushrooms, halved crosswise
  • 2 cloves garlic, very finely chopped
  •  salt and freshly ground black pepper
  • 4 soft sub/hoagie rolls (about 6 inches)
  • 4 to 6 slices cheese ( mozzarella, muenster or provolone)

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Preparation:

1.  Preheat oven to 400*F. and line 2 large baking sheets with parchment.

2.  Place eggplant cubes in a large bowl, drizzle with 1  1/2 Tbsp. olive oil, season with salt and pepper and toss to combine. Spread the cubes on one of the prepared baking sheets and set aside.

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3.  Add the peppers, tomato slices, onion rings, and mushrooms to the bowl.  Sprinkle with the chopped garlic, season with salt and pepper and drizzle with the remaining olive oil.  Toss to combine and transfer to the other prepared baking sheet.

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4.  Roast the vegetables until tender and lightly caramelized, 20 to 30 minutes.  Rotate the baking sheets and toss the vegetables about halfway through the cooking time for best results.

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5.  Split the rolls lengthwise and divide the vegetables between them.

Split rolls, add veggies.

Split rolls, add veggies.

Top with slices of cheese.

I used sliced mozzarella.

I used sliced mozzarella.

Place in the oven for  4 to 5 minutes, or until the cheese is melted and bubbly and the rolls are lightly toasted.  Serve with chips or fries.

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A delicious meal!

A delicious meal!

SOURCE:   My Gourmet Connection

Irish Whiskey Cake

This year I got a little carried away with making Irish recipes for our St Paddy’s Day dinner.  Here today, we have the meal’s finale; Irish Whiskey Cake.

Irish Whiskey Cake

Irish Whiskey Cake

You might be tempted to call this a “drunken cake” because of the whiskey content.  But fear not, the alcohol content evaporates with cooking, leaving behind the flavor of the whiskey.  To be really authentic, you should use Irish Whiskey, but having none in the house, I used what I had, which was an American brand of whiskey.   Can’t say I noticed a hugh difference in flavor….it’s just plain good no matter what brand you use.  Oh, and it’s very OK to adjust the amount upward if you’re so inclined.

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When you look at this cake you would not suspect what’s hidden inside.  It looks like a nice golden poundcake, unassuming and quiet-like.  But wait…..what’s that ribbon of moistness lying along the bottom of the cake?  and what IS that white, crusty, crunchiness on top?  That folks, is the whiskey glaze that slowly seeps through the cake from top to bottom carrying all the whiskey flavor throughout the cake and making it super moist.  Scattered throughout my cake are finely chopped walnuts, but you could also use pecans.   For those with nut allergies, you can leave them out and still be totally satisfied with the results.

Note how the glaze pools in the recesses of the cake.

Note how the glaze pools in the recesses of the cake.

The recipe for this cake calls for baking it in a round tube pan or bundt pan, but I wanted to share the cake with another family, so I baked it in two loaf pans, and split the amount of glaze between the two cakes.  There was no problem in doing that, they both came out fine.

IRISH WHISKEY CAKE

Yield:  1 round bundt cake, or 2 smaller loaf cakes (8″ x 4″)IMG_9423

Ingredients:

For the cake:

  • 1 box yellow cake mix (without pudding added)
  • 1 small box instant vanilla pudding mix
  • 4 eggs
  • 1 oz. whiskey of choice ( or more?)
  • 1/2 cup canola or vegetable oil
  • 1 cup milk ( skim is OK)
  • 1 cup chopped nuts (walnuts or pecans)

For the glaze:IMG_9431

  • 1/2 cup whiskey
  • 1/2 cup butter
  • 1/4 cup sugar

Directions:

1.  Preheat the oven to 350*F.  Generously spray a bundt cake pan or 2 loaf pans with non-stick spray, and then flour well, shaking out the excess flour.

2.  In the large bowl of an electric mixer, beat together the cake mix, pudding mix, and eggs.  Beat well…this will be a thick mixture.

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3.  In a large measuring cup or bowl, whisk together the oil, milk, and whiskey.  Add to cake mixture and continue to beat 3 minutes.  Lastly fold in the nuts, if using.

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4.  Pour batter into prepared pan(s) and bake for 60 minutes.   Loaf cakes may take a little less time.  Start timing at 45 minutes and watch and test for doneness.  Mine took about 50 minutes.

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5.  While cake is baking, make glaze.  Place whiskey glaze ingredients in a sauce pan over medium heat.  Cook on stove top just until it begins to bubble and boil.  Set aside.

6.  When cake is out of the oven, pour the glaze slowly over the cake while it is hot and still in the pan.  It helps to absorb more quickly if you make holes all over the top of the cake with a chop stick or other fine wooden tool.  Let cake stand in the pan for at least 2 hours before removing to a rack to finish cooling.

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7.  Once completely cooled, remove cake from pan.  Wrap in foil and refrigerate 12 hours or more for flavors to permeate throughout the cake.  Keep leftovers refrigerated.

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SOURCE:   The Ranting Chef

 

Impossible Coconut Cream Pie

 

Coconut Cream Pie

Coconut Cream Pie

Tomorrow is Pi Day, folks!

In case you are not aware of it, the first three digits of the mathematical constant pi are 3.14; so March 14th has earned the title Pi Day.  Since the date this year is March 14th, 2015, we have the first five digits of pi, 3.1415, an extra special day for celebrating.   And it’s so nice to have another food holiday (besides Thanksgiving) to celebrate each year.

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Of course, we love our pies for Thanksgiving, but most of us stick to the traditional ones–pumpkin, apple, pecan, etc.   I like Pi day because it gives me a reason to make a pie (#1), and because it gives me a chance to bake a new pie I haven’t tried yet (#2).  As I do each year I browse through many pie recipes, mulling over the choices in my mind, considering both sweet and savory options.   This coconut cream pie just got stuck in my head and wouldn’t let me rest until I made it.  I don’t remember trying coconut cream pie before this.  Newsflash—-it’s fabulous.  Don’t be thrown by the name.  This pie is not impossible to make, just impossibly good!

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Naturally since this is my first attempt at coconut cream pie, I have no basis for comparison, but we do love this pie.  The coconut custard filling is silky smooth and luscious without being too rich.  A cap of freshly whipped cream on top makes almost any pie better, and this is no exception.  I decided to go the extra mile and toasted some coconut chips for a garnish—so fun and so pretty.  I just love the way it looks.

Will you be celebrating Pi Day with pie?  I’d like to know what flavors you all are making!

IMPOSSIBLE COCONUT CREAM PIE

Yield:   Makes 8 servings

Ingredients:

  • 1 9-inch pie crust, unbaked ( your favorite recipe or a refrigerated pie crust)
  • 2 eggsIMG_9361
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1 cup non-sweet coconut milk
  • 1 tsp. vanilla extract
  • 2 Tbsp. butter, melted
  • 1 cup sweetened flaked coconut

Directions:

1.  Preheat oven to 350*F.  Grease and flour a 9-inch pie plate.  Set aside.

2.  Flour a work surface and roll the pie crust out to fit your pie plate.  Carefully place the crust in the pie plate, flute the edges and refrigerate until ready to fill.

3.  In a large bowl, beat the eggs well.  Add the sugar, flour, baking powder, salt , milk, vanilla and melted butter.  Mix well.  Fold in the coconut.  IMG_9362

Fold in the coconut.

Fold in the coconut.

4. Pour into the pie crust.

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Bake  at 350*F. for 45 minutes or until lightly browned and edges are set.  The center may still be a bit jiggly.  It will become firm as it cools.  Allow to cool at room temperature about 2 hours, then refrigerate.

Baked, and lightly browned at the edges.

Baked, and lightly browned at the edges.

5.  Serve with a dollop of whipped cream on top and garnish with some coconut flakes that have been lightly toasted.  You can easily do this when the pie is cooked and out of the oven. Leave the oven on and toast the coconut flakes for 2-3 minutes. Watch carefully that they do not become too brown.

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Looking for more Pi day inspiration?  Be sure to check the Pie category—there are many more options to choose from.

 

SOURCE:   adapted from a recipe by Penzey’s Spices

 

Loaded Cauliflower

Loaded Cauliflower

Loaded Cauliflower

Hi folks, welcome to a new week.  It’s Monday Funday, meatless Monday.  Are you getting tired of trying to come up with something new and delicious, but meatless?   Is your family groaning over the same old same old?  How many of you would be satisfied with a loaded baked potato?  You know, with sour cream, bacon bits, grated cheddar cheese, chives, etc, etc.  Oh, yeah, and all those calories……?

Suppose I told you  you can have all that without the extra calories and carbohydrate you get with a potato.  Just put all that good stuff on …..wait now…..cauliflower!   Cauliflower is the new potato, thus we have loaded cauliflower.   What’s not to love about that!!

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This recipe is rather unique, and a little off-beat, but when it comes to reducing our carbohydrate intake and calories,  off-beat is good.  And it’s a great way to add some zip to cauliflower.

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Yield:   Serves 4

Ingredients:

  • 1 head cauliflower
  • 1/2 cup shredded cheddar cheese
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 cup sour cream
  • 1 tsp. dry Ranch Salad dressing mix
  • 1 Tbsp. butter, cut into small pieces
  • 1 Tbsp. chopped green onion, green part only

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Directions:

1.  Preheat oven to 350*F.   Lightly spray a 9-inch baking dish.

2.  Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.  Bring water to a boil.  Add cauliflower, and steam until very tender, about 15 to 20 minutes.

Steam cauliflower till tender.

Steam cauliflower till tender.

Transfer to a bowl, break up into florets and drain any excess water.

I spread mine out in a baking dish.

I spread mine out in a baking dish.

3.  Mix cauliflower with sour cream, cheese, ranch dressing mix, onion and garlic powders.  Transfer to the prepared baking dish.  Top with pieces of butter.

I mixed up the topping and spooned it over the cauliflower in the baking dish,

I mixed up the topping and spooned it over the cauliflower in the baking dish,

4.  Bake in the preheated oven until bubbling, about 30 minutes.

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Before serving, sprinkle with chopped green onions.  I added some fine unseasoned bread crumbs.

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This is so good.  Just like eating a baked potato with all your favorite toppings.

SOURCE:   AllRecipes.com

Italian Lemon Almond Cake

Italian Lemon Almond Cake

Italian Lemon Almond Cake

Call me sentimental, folks, but I think there’s something downright romantic about the way all those bright oranges, lemons, grapefruit, and limes show up in the produce aisles just when we’re needing them most.  When the wind is whipping and we haven’t seen green grass since I don’t know when, who couldn’t use a little warm weather fling to reminder them of warm, sunnier times?

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No matter if stirred into a salsa, or baked under a fluffy layer of meringue, these seasonal beauties remind me of how much I long for the sunshine, and so I do my best to incorporate citrus fruits into our diet and our lives whenever the opportunity presents itself.   I would never turn away from the kiss of citrus.

This grain-free lemon cake (also known as Torta Caprese Bianca) is just perfection in my mind.  I would like to say it is “to die for”, but that phrase is so over-worked, that I won’t use it, but you get my meaning, I’m sure.

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The cake is made with almond flour and is full of lemon flavor!  It’s yellow, like a ray of sunshine, a happy color.  Just the thing to cheer you up as this winter weather drags on endlessly.  If you love lemon, this is a dessert you will love.  There are three sources of lemon flavor;  lots of lemon zest, lemon extract, and limoncello ( or lemon juice).

After baking it may look a bit underdone in the middle, that’s what gives the cake its dense texture.  When you remove it from the oven it will be puffed up, but slowly sinks as it cools. It that doesn’t suit you, you can bake it a tad longer.  I loved the edges of the cake–kind of crispy and kind of chewy!   The texture reminds me of marzipan, but with the flavor of lemon.   We loved this cake so much, Mr. D. is asking when I’m going to make it again (his favorite flavor is lemon.)

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 ITALIAN LEMON ALMOND CAKE

Yield:   Serves 8 – 10

Ingredients:

  • 320 Gm (about 1 1/2 cups) almond flour, or blanched almonds ground into flour
  • 200 Gm ( a little over a cup) white chocolate, chopped ( I used white chocolate chips)IMG_9198
  • 2 Tbsp. cream or milk
  • 180 Gm butter, softened     1 stick + 4.5 Tbsp.
  • 130 Gm granulated sugar    about 1 cup
  • zest of 2-3 lemons,  2 Tbsp.
  • 4 eggs, separated
  • 1 tsp. lemon extract
  • 40 Gm (about 2 Tbsp.) limoncello or lemon juice
  • powdered sugar for garnish

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Directions:

1.  Preheat oven to 350*F.  Grease a 10-inch round pan ( a spring-form pan is good) and line it with parchment paper.

2.  Combine the white chocolate and cream/milk in a microwave-safe bowl.  Heat in 30 second intervals, stirring after each, until melted and smooth.  Set aside to cool.

3.  In the large bowl of an electric mixer, beat the butter and 100 Gm sugar (3/4 cup) until fluffy.

4.  Add egg yolks, lemon zest and extract and beat to combine.

Add eggs, zest and extract.

Add eggs, zest and extract.

5.  Add almond flour and melted chocolate.  Add limoncello and beat to combine.

6.  In a clean bowl, with clean beaters, beat the egg whites to soft peaks,  slowly adding remaining 1/4 cup (30 Gm) sugar.  Fold into almond batter and combine gently.

Beat whites to soft peaks.

Beat whites to soft peaks.

Spoon into pan and bake for 40 – 45 minutes.

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A toothpick is not a reliable test for doneness, as the center may still be moist.  The cake should be golden brown, puffed, and spring back when touched.  As it cools it will sink in the center a bit.

Baked when golden brown and springs back when touched.

Baked when golden brown and springs back when touched.

7.  When cool, invert onto a cake plate and dust with confectioners’ sugar before serving.

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Note:  This recipe can be halved easily.  What you see here in my photos is half a recipe.  To bake the smaller volume, use a 7-inch round cake pan and bake for 30 minutes.  Unfortunately I do not have a 7-inch round pan, so I used an 8-inch cake pan, thus my cake is thinner than it should be.  A 7-inch pan will give you a taller cake.

P.S.  I will love this cake in any size 🙂

SOURCE:  Texanerin Baking

Sauteed Mushrooms with Baked Eggs

Sautéed Mushrooms with Baked Eggs

Sautéed Mushrooms with Baked Eggs

Mushrooms and eggs are a classic combo, and with good reason–they compliment each other so well.  This vegetarian dinner stars beefy, juicy sautéed mushrooms along with baked eggs and toasty croutons.  If you enjoy mushrooms and eggs separately, you will certainly enjoy them when combined like this.IMG_9255

Toasted flatbreads such as pita or naan add some crunch to this dish and help round it into a full meal.  Add a green vegetable or salad, you’re ready to sit down to a meatless, but “meaty” entree.

Toasted flatbread adds crunch.

Toasted flatbread adds crunch. This is whole-wheat flour tortilla.

A variety of mushrooms may be used here.   Almost all mushrooms available at the supermarket are cultivated, not wild, and are available year round.  The most common ones are the white button, cremini, or earthy portobellos.  A combination of mushrooms adds variety and a more complex flavor, so if shiitake or oyster “shrooms” are available they can be added also.

Round out your meal with a salad.

Round out your meal with a salad.

Sauteed Mushrooms with Baked Eggs

Yield:  Makes 4 servings

Ingredients:

  • 1 6-inch whole-wheat flatbread, such as naan, pocketless pita, or whole-wheat tortilla
  • 3 Tbsp. EVOO (extra virgin olive oil)

    Sliced mushrooms--any kind will do.

    Sliced mushrooms–any kind will do.

  • 2 cloves garlic, sliced
  • 1 small shallot, diced fine (optional)
  • 1 pound mixed mushrooms, trimmed and sliced 1/8-inch thick
  • coarse salt
  • red pepper flakes, optional
  • 1/4 cup white wine
  • 2 Tbsp. fresh thyme leaves, or 1 tsp. dried thyme
  • 4 large eggs, at room temperature

Directions:

1.  Preheat oven to 425*F.  Toast flatbread over the flame of a gas burner or under broiler.  Tear into 2-inch pieces; set aside.

2.  Heat oil and garlic in a large ovenproof skillet over medium heat, stirring, until garlic is fragrant but not browned, about 1 minute.

I added a little chopped shallot to mine.

I added a little chopped shallot to mine.

Increase heat to medium-high, add mushrooms, and cook, stirring occasionally, until tender and golden brown, about 10 minutes.

Add mushrooms to skillet.

Add mushrooms to skillet.

Season with salt and red-pepper flakes, if using.  Add wine, scraping up browned bits.  Stir in flatbread and thyme;  remove from heat.

Add flatbread and thyme.

Add flatbread and thyme.

3.  Make 4 shallow depressions in mushroom mixture and crack 1 egg into each depression.

I used only 3 eggs.

I used only 3 eggs.

Transfer to oven and cook until egg whites have just set, about 4 minutes.  Season eggs with salt and pepper.

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Note:  Try to keep the egg yolks runny.  When broken, they become an instant sauce that coats the crisp-edged flatbread and mushrooms.

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I served it with a salad consisting of romaine, avocado, and orange sections with  a ginger-sesame dressing.

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SOURCE:   Martha Stewart Living

 

 

Three’s Company, y’all

Guacamole Sauce

Guacamole Sauce

It’s a marinade, it’s a dressing, it’s Super-sauce!!

Who doesn’t love efficiency in the kitchen?  So if you could spend a few minutes making one thing that could be used all week in several different ways, wouldn’t you be all for it?     I sure am!

Amazing Dip

Amazing Dip

Take this sauce for example… it’s a guacamole you’re going to love dipping into,  it’s a sauce to dress up some roast or grilled chicken, it’s a marinade to flavor fish or tofu, and finally, if you thin it out a little, it’s a dressing to dress up salads, from greens to veggies.

Use on a salad to wake up some greens or veggies.

Use on a salad to wake up some greens or veggies.

As I am prone to say at times like this..”that’s a lot of bang for your buck”.  And speaking of bucks, avocados seem to be plentiful now and the price is right.   Seems like the situation is just begging you to make this sauce/dip/dressing right now.   What are you waiting for?

 

MULTI-PURPOSE GUACAMOLE SAUCE

Yield:   Makes about 1 cup.  Adjust quantities to make more.

Ingredients:IMG_9230

  • 1/4 cup finely chopped green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup low-fat sour cream
  • 2 Tbsp. fresh lime juice
  • 1/4 tsp. salt
  • 1/4 to 1/2 tsp. ground cumin (according to taste)
  • 1/8 tsp. ground red pepper, or dash hot sauce
  • 1 ripe peeled avocado, seeded and coarsely mashed

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Directions:

This couldn’t be easier…..put mashed avocado in a small bowl, add everything else to it, and stir to combine.

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Flavors will blend if you make it about an hour ahead of use time.  Cover and refrigerate till needed.

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 YUM_OH

SOURCE:   Carolyn’s Originals

Dutch Baby with Fruit Compote

Dutch Baby with Fruit Compote

Dutch Baby with Fruit Compote

Have you ever thought about how many different breakfast foods you can create using just milk, eggs, and flour?  This one is an interesting example.  Especially considering it’s name.

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This baked, puffed egg dish is neither Dutch, nor does it have anything to do with babies.  Sometimes called a German pancake, it has very little to do with Germany, either.  Said to have been invented by German immigrants who settled in this country, and who were referred to as “Deutche”, this is most likely how it got it’s name.  But no matter,  it is delicious whatever name you may give it.

Dutch Baby

Dutch Baby

Another example of this same type of baked item is the pop-over.  Same ingredients, but baked individually in little cups, a popover is generally eaten with dinner, whereas a “dutch-baby” is usually served as a breakfast item with syrup or fruits spooned over it.

Trying to come up with something a little different for a weekend breakfast, I made this recently.  I served it with sliced strawberries and blueberries spooned over it.

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DUTCH BABY WITH FRUIT

Yield:  Serves  4

Milk, eggs, butter and flour, plus a blender makes this easy!!

Milk, eggs, butter and flour, plus a blender makes this easy!!

Ingredients:

  • 2/3 cup milk
  • 3 large eggs
  • 1/4 tsp. salt
  • 1 1/2 cup all-purpose flour,
  • 1/4 tsp. vanilla extract
  • 3 Tbsp. butter, melted
  • 1 Tbsp. confectioners’ sugar, or to taste
  • 1 cup fresh blueberries, or a mixture of blueberries and strawberries

Directions:

1.  Preheat oven to 425*F.

2.  Blend milk, flour, eggs, vanilla and salt together in a blender until batter is smooth.

3.  Melt the butter in a 10-inch cast-iron skillet (or other heavy oven-proof skillet)until bubbling;

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Pour batter into the center of the skillet.

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4.  Bake in the oven until puffed and golden, 20 to 25 minutes.  Remove from oven and sift the confectioners’ sugar over the top and serve warm with fruit.

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5.  Prepare fruit topping by washing and slicing the berries, picking over the blueberries.  Sprinkle with sugar to taste and add a splash of balsamic vinegar.  Stir to mix and let stand while Dutch Baby bakes.

 

 

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SOURCE:   adapted from AllRecipes.com