but seeing as everyone keeps telling me how sorry they feel for me being pregnant "through the summer", I'm trying to make things that are not... HOT.
Summer time is the hardest time of the year for me to plan a menu, because all I want is Otter Pops and ice cream. That's not just the pregnancy speaking... I usually like those things, it's just that I like them a LOT more now.
SO, on to the recipe I had in mind for sharing tonight.
I learned the base of this salad from my mommy, and recently put a twist on it that I really liked.
Tropical Summer Green Salad:
Lettuce-duh.
Green onion-much as you want
1 can mandarin oranges-drained
Carmelized almonds (toast 'em in sugar-yum.)
A handful of coconut... or more, or less.
Some Craisins
Mango chunks
I know... probably sounds a little weird, but it was yum. Someone else even agreed with me without being coerced into a compliment.
Just sayin. It's not hot. It's healthy. It's tasty.
Monday, June 13, 2011
Saturday, February 5, 2011
Lemon Asparagus Risotto
This is one of my favorite go-to recipes. It's fast and relatively easy and delicious!
2 Tbs. Olive Oil
1 Medium Onion, finely chopped.
2 Cups Minute Rice (White or Brown, whatever you like.)
1/2 Lb. Asparagus, cut in 2 inch pieces. (this is a seasonal dish... Asparagus can be hard to find on the cheap. Watch the ads.)
2 Cups Chicken Broth (I usually use one can which is close enough to 2 cups to work just fine.)
2 Tbs. Cream Cheese
Grated lemon peel and Juice from 1/2 Lemon.
Salt and Pepper to taste.
Heat Olive Oil in a large skillet on medium heat. (When I say large, I mean it, you've got to fit all the ingredients in this thing...)
Add onion to hot skillet. Cook about 2 minutes or until onion starts to become translucent. Stir in rice, asparagus and broth. Bring all to a boil. Once you've reached boil, turn heat to low. Simmer for 5 minutes. Add cream cheese spread, lemon peel, and lemon juice. Stir til well blended. Salt and pepper to taste.
I've considered adding some chopped up lemon-pepper seasoned chicken breast to this, but I'm lazy and haven't bothered trying it yet. I'm sure it will be yum.
It really is crazy fast for something that seems pretty gourmet. One of my favorites, and it even re-heats well. Also, if you use brown rice, low fat cream cheese and low sodium broth, it's pretty dang healthy.
Want a taste? Come over on Tuesday around 7. Risotto will be on the table. (Just let me know ahead of time if you're coming.)
2 Tbs. Olive Oil
1 Medium Onion, finely chopped.
2 Cups Minute Rice (White or Brown, whatever you like.)
1/2 Lb. Asparagus, cut in 2 inch pieces. (this is a seasonal dish... Asparagus can be hard to find on the cheap. Watch the ads.)
2 Cups Chicken Broth (I usually use one can which is close enough to 2 cups to work just fine.)
2 Tbs. Cream Cheese
Grated lemon peel and Juice from 1/2 Lemon.
Salt and Pepper to taste.
Heat Olive Oil in a large skillet on medium heat. (When I say large, I mean it, you've got to fit all the ingredients in this thing...)
Add onion to hot skillet. Cook about 2 minutes or until onion starts to become translucent. Stir in rice, asparagus and broth. Bring all to a boil. Once you've reached boil, turn heat to low. Simmer for 5 minutes. Add cream cheese spread, lemon peel, and lemon juice. Stir til well blended. Salt and pepper to taste.
I've considered adding some chopped up lemon-pepper seasoned chicken breast to this, but I'm lazy and haven't bothered trying it yet. I'm sure it will be yum.
It really is crazy fast for something that seems pretty gourmet. One of my favorites, and it even re-heats well. Also, if you use brown rice, low fat cream cheese and low sodium broth, it's pretty dang healthy.
Want a taste? Come over on Tuesday around 7. Risotto will be on the table. (Just let me know ahead of time if you're coming.)
Friday, October 8, 2010
Apple German Pancakes
No pictures today, but there's a back-log to get to later... Life is busy, folks.
Here's my latest concoction:
1 Stick Butter (I never said it was good for you.)
1 Cup Flour
1 Cup Milk
6 Eggs
Cinnamon/Sugar
1 Chopped Apple
This is just like a normal German Pancake recipe, only with an added step.
Preheat to 425. While you preheat, place the butter in the pan, along with the apple chunks and then sprinkle cinnamon and sugar over the top. While butter is melting/oven is preheating, mix the milk, eggs, and flour into a nice smooth batter.
When your butter mix is melted, pour the batter into the hot pan, and put back in the oven for about 20 minutes. The pancakes should form peaks around the corners when they're done.
I'd suggest topping them with applesauce, whipped cream, chunks of apples, and maybe caramel sauce. Like I said, not healthy. But GOOD.
If you want to make them plain, skip the apples, sugar and cinnamon. Top with jam, syrup, powdered sugar, or.... whatever. :)
These are one of my favorite breakfast foods. Enjoy!
Here's my latest concoction:
1 Stick Butter (I never said it was good for you.)
1 Cup Flour
1 Cup Milk
6 Eggs
Cinnamon/Sugar
1 Chopped Apple
This is just like a normal German Pancake recipe, only with an added step.
Preheat to 425. While you preheat, place the butter in the pan, along with the apple chunks and then sprinkle cinnamon and sugar over the top. While butter is melting/oven is preheating, mix the milk, eggs, and flour into a nice smooth batter.
When your butter mix is melted, pour the batter into the hot pan, and put back in the oven for about 20 minutes. The pancakes should form peaks around the corners when they're done.
I'd suggest topping them with applesauce, whipped cream, chunks of apples, and maybe caramel sauce. Like I said, not healthy. But GOOD.
If you want to make them plain, skip the apples, sugar and cinnamon. Top with jam, syrup, powdered sugar, or.... whatever. :)
These are one of my favorite breakfast foods. Enjoy!
Sunday, September 19, 2010
Sweet White Sauce
We improvised a basic white sauce recipe to use with our squash pasta. Delish!
Ingredients:
4 TBS Butter (not margarine)
4 TBS Flour
2 C Milk
2 TBS Brown Sugar
1 TSP Nutmeg
Sprinkle of Marjoram
Directions:
Melt butter in medium sized saucepan. Add flour. Whisk together until smooth. Add brown sugar, nutmeg, and marjoram, whisking as you go. Pour all milk in at once. Stir over medium heat until sauce begins to thicken. Add salt/pepper to taste.
4 TBS Butter (not margarine)
4 TBS Flour
2 C Milk
2 TBS Brown Sugar
1 TSP Nutmeg
Sprinkle of Marjoram
Directions:
Melt butter in medium sized saucepan. Add flour. Whisk together until smooth. Add brown sugar, nutmeg, and marjoram, whisking as you go. Pour all milk in at once. Stir over medium heat until sauce begins to thicken. Add salt/pepper to taste.
Fresh Butternut Squash Pasta
My first foray into the fresh pasta universe with my own made-up recipe is brought to you by some leftover squash...
Ingredients:
2 Cups Flour
2 Eggs
1/3 Cup cooked/pureed Butternut Squash
2 Teaspoons Olive Oil
1/2 Teaspoon Marjoram
1/4 Teaspoon Nutmeg
Directions:
Put your flour in a large mixing bowl. Make a bowl of flour so that the wet part of your dough will pour nicely in the center. In a separate bowl, crack eggs, add olive oil, squash and spices. Whisk this together with a fork until foamy. Pour egg mixture into flour bowl, and if you haven't already, remove your jewelry. Your hands are about to get messy.
Mix flour and egg mixture together with your fingers until dough begins to form. This will be a crumbly sticky mess for a few minutes, so continue to knead until the dough becomes smooth and elastic. This may require adding a touch more olive oil, or flour depending on the consistency of the dough.
Once your dough is smooth and elastic, set it down and wash your hands. (This helps it stay smooth.) Sprinkle flour on your counter top or a cutting board, and continue to knead the dough, coating it with flour as you go. Roll into a ball, and cut into fourths (See Photo below.) Pour a touch of olive oil in a bowl and with your fingers, lightly coat each dough quarter. (This helps retain moisture) Place dough quarters in a bowl covered with a damp paper towel. Let sit for 20 minutes or so.
If you think you'll do this as often as I do, it might be worth investing in a pasta machine. Just sayin'.
If you don't have a machine, coat your rolling pin with flour, take one of the dough quarters out and pat with flour and start rolling. Roll the dough as flat as you'll want it for noodles. (Some people like them thicker than others.) Once your dough is rolled out, coat with flour again, and roll up (like a jelly roll) this makes it easy to slice long noodles to your desired width. A real sharp knife helps.
Ingredients:
2 Cups Flour
2 Eggs
1/3 Cup cooked/pureed Butternut Squash
2 Teaspoons Olive Oil
1/2 Teaspoon Marjoram
1/4 Teaspoon Nutmeg
Directions:
Put your flour in a large mixing bowl. Make a bowl of flour so that the wet part of your dough will pour nicely in the center. In a separate bowl, crack eggs, add olive oil, squash and spices. Whisk this together with a fork until foamy. Pour egg mixture into flour bowl, and if you haven't already, remove your jewelry. Your hands are about to get messy.
Mix flour and egg mixture together with your fingers until dough begins to form. This will be a crumbly sticky mess for a few minutes, so continue to knead until the dough becomes smooth and elastic. This may require adding a touch more olive oil, or flour depending on the consistency of the dough.
Once your dough is smooth and elastic, set it down and wash your hands. (This helps it stay smooth.) Sprinkle flour on your counter top or a cutting board, and continue to knead the dough, coating it with flour as you go. Roll into a ball, and cut into fourths (See Photo below.) Pour a touch of olive oil in a bowl and with your fingers, lightly coat each dough quarter. (This helps retain moisture) Place dough quarters in a bowl covered with a damp paper towel. Let sit for 20 minutes or so.
 |
| Floured Board |
 |
| Resting Dough |
If you think you'll do this as often as I do, it might be worth investing in a pasta machine. Just sayin'.
If you don't have a machine, coat your rolling pin with flour, take one of the dough quarters out and pat with flour and start rolling. Roll the dough as flat as you'll want it for noodles. (Some people like them thicker than others.) Once your dough is rolled out, coat with flour again, and roll up (like a jelly roll) this makes it easy to slice long noodles to your desired width. A real sharp knife helps.
 |
| Finished Noodles |
Butternut Squash Soup
Sorry, no picture with this one. I lacked the foresight and camera. Next time, I promise.
Ingredients:
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash (I microwaved the squash first to soften it, but might skip that next time--seemed like a waste…)
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese
Note: I made this a day ahead, so I just put it in a freezer bag and refrigerated it ‘til dinner time.
Directions:
In a large saucepan, sauté onions in butter until translucent. Add the squash, water, bouillon, marjoram, nutmeg, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Pull Squash out with a spoon or spatula and add to blender or food processor with cream cheese. You may need to do this in batches. Once your mixture is complete, add it back to the saucepan, *and heat through.You won't need it to boil.
*At this point, rather than continue to heat the soup, I poured it into a container and refrigerated for the next day's dinner.
Ingredients:
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash (I microwaved the squash first to soften it, but might skip that next time--seemed like a waste…)
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/2 teaspoon nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 (8 ounce) package cream cheese
Note: I made this a day ahead, so I just put it in a freezer bag and refrigerated it ‘til dinner time.
Directions:
In a large saucepan, sauté onions in butter until translucent. Add the squash, water, bouillon, marjoram, nutmeg, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Pull Squash out with a spoon or spatula and add to blender or food processor with cream cheese. You may need to do this in batches. Once your mixture is complete, add it back to the saucepan, *and heat through.You won't need it to boil.
*At this point, rather than continue to heat the soup, I poured it into a container and refrigerated for the next day's dinner.
Subscribe to:
Posts (Atom)