No recipe really needed! Fresh baby spinach, tomatoes, basil, hard cooked eggs, creamy dressing...dinner!
Wednesday, August 31, 2011
Monday, August 29, 2011
Looking for alternatives to our usual hamburgers, I found this recipe in Hannaford's Fresh magazine for Turkey Burgers with Fennel Relish. The relish is a really wonderful new take on the usual toppings for burgers!
Saturday, August 27, 2011
Friday, August 26, 2011
We tried cassava root at home for the first time, and I learned a few things about prep that I thought I'd pass on. This is the first time my local market has carried it, so please, all you people who've grown up eating it, don't laugh at me!
Peel it with a sharp knife, and split it down the middle lengthwise to cut out the center core of tough fibers. If you plan to boil it, but it into fairly small cubes, because we found it takes a LONG time to soften to the point that you can mash it easily. There are dozens of ways to fix cassava root, but we wanted to just boil, mash, and eat for our first experience. We liked it...it mostly just tastes starchy, but there is a subtle nuttiness to the flavor, quite different from potatoes.
Just a warning: don't mess around with eating it raw. Improperly cooked cassava can have a little bit of a cyanide problem! But given that it's the 3rd most often ingested form of carbohydrate world-wide, just cook it and don't worry.
Wednesday, August 24, 2011
Monday, August 22, 2011
I love to cook our pizza on the grill during the summer and fall, so even though this amazing recipe for Goat Cheese and Prosciutto Pizza calls for turning on the oven, if you've set aside a few pre-baked pizza shells, you're all set! I used our thin crust pizza dough recipe and made two smaller crusts with it.
Saturday, August 20, 2011
Friday, August 19, 2011
I love traditional tabbouleh, with bulgur, mint, and tomatoes, but I decided to try swapping out a few ingredients this time.
Quinoa Tabbouleh with Watermelon
3/4 c quinoa
1-1/2 c water
2-3 scallions, sliced
1/4 to 1/2 a watermelon, cubed
1 c flat-leaf parsley, chopped
Zest and juice of a lemon
1-2 T olive oil
3 oz feta cheese, cubed small
Steam the lightly salted quinoa for about 20 minutes and let it sit for an additional 10 minutes. Fluff with fork as it cools.
Mix all ingredients, tossing carefully in a large bowl.
Wednesday, August 17, 2011
Ground turkey can be a little bit dry if you're not careful, but in order to be safe, it really needs to be thoroughly cooked. When making burgers with it, adding some good moist ingredients to the toppings can help a lot.
Turkey Burgers with Red Onions and Avocado
Thin slice of tomato
Sauted red onions mixed with lime juice
Build from the bottom up.
Monday, August 15, 2011
This variation on an already fantastic dessert is just heavenly! My mind is spinning with all the different flavors of preserves that I could use instead of raspberry. But the raspberry is just amazing, so we'll definitely be doing that again too.
Mix up a batch of batter for your favorite brownies. If your recipe makes a 9x13 pan of brownies, then double the recipe below. For an 8x8 pan, a single recipe as written should be fine. Here's my personal favorite brownie recipe for the Best Brownies in the Entire World, but that's just my opinion...and the opinion of most of my very intelligent friends ;-)
Cream Cheese - Raspberry Brownies
Filling (for an 8x8 pan; double recipe for a 9x13):
1/3 c (3 oz) cream cheese, softened
1/3 c sugar
2 t flour
1 t vanilla
1 egg white
1/4 c raspberry jam (or other flavor)
Mix the filling ingredients through the egg white together in a large bowl until smooth and well blended.
Prepare your brownie batter and spread about 2/3 of it into a prepared baking pan. Pour the cream cheese filling over the batter, spreading evenly. Drop jam by spoonfuls over the filling. Drop the rest of the batter by spoonfuls over the filling and swirl the two toppings together slightly. Bake at 350 for about 40 minutes until a toothpick comes out clean. Cool on a wire rack.
Saturday, August 13, 2011
Friday, August 12, 2011
Poultry burgers, either chicken or turkey, need to be cooked carefully so that they are thoroughly cooked but hopefully not dried out. Nice moist toppings can help!
Chicken cordon bleu burgers
Roasted red pepper (about 1/4 pepper per burger)
Sliced baked ham, chopped
Sliced Swiss cheese
Build from the bottom up. Mix the ground chicken with finely chopped ham and about 3 T Dijon mustard per lb of chicken.
Wednesday, August 10, 2011
This recipe was a prize winner, created by Courtney Aronson Sparks of Maine. Believe me, it truly is a prize winner! I modified Courtney's recipe slightly, making my own thin crust pizza dough and baking the crust most of the way first. I also decided to spread the Neufchatel cheese on as a first layer rather than dropping gobs of it on later. Finish by baking for about 5 minutes just to melt and merge everything. Amazing!
Monday, August 8, 2011
Of all the Girl Scout cookies in all the world, my favorites have always been Thin Mints. Well, I recently found a recipe that I Am Mommy figured out for making a cake that tastes so much like my beloved Thin Mint cookies that I almost cried with joy! I made one 8" square cake and a dozen cupcakes using her recipe. The cupcakes took 22 minutes to be perfectly done.
Saturday, August 6, 2011
Friday, August 5, 2011
This recipe uses something that I almost never buy: ramen noodles and the little flavor packets that come with them. My friend Kathy gave me the directions after everyone in her family raved about it during a recent gathering. It's quick and easy, and all the other ingredients are healthy, so why not?!
The slaw that was available in our produce section was a mixture of mostly broccoli, along with red cabbage and carrots for great color.
Broccoli Slaw Salad
1 large package (or 2 small ones) of broccoli slaw
1 bunch of scallions, sliced
1 c almonds, sliced
1 c sunflower seeds
2 packages of ramen noodles, beef flavored, broken but not cooked
2/3 c vegetable oil
1/2 c sugar
1/3 c cider vinegar
2 flavor packets from the ramen noodles
Mix the slaw through the broken noodles in a large serving bowl. Mix the oil through the beef flavor packets and pour onto slaw. Chill.
Wednesday, August 3, 2011
While the summer vegetables are at their peak, I thought we should enjoy some Pico de Gallo. I cut up the tomatoes and let them drain a bit first this time, so it wasn't quite as juicy as usual. I also substituted flat leaf parsley for the cilantro since DH and I are not the biggest fans, and it was just for us!
Monday, August 1, 2011
Bake it in the oven or cook it on the grill! This sauce can be used either way to make very very tasty chicken.
Apricot Chicken Sauce
(enough for 4 chicken breast halves)
1/2 c apricot preserves
2 T fresh ginger, grated
1 T soy sauce