Recipe: The Best Strawberry Pudding Cake Ever

Recipe – Quinoa with Dried Cranberries and Toasted Pecans

June 7, 2012 7 Comments

Here is another yummy quinoa recipe for all you quinoa crack heads out there. I don’t know about you, but I can’t get enough of this stuff. I am beginning to think quinoa should be sold by the ounce on a street corner. Seriously, quinoa is so addicting. It’s all I think about lately.

Ingredients
1 cup quinoa
2 1/4 cups chicken broth
1/4 cup coarsely chopped pecans
1/4 cup cranberries, chopped
1 Tbs. extra-virgin olive oil
1 garlic clove, minced

Directions

Rinse the quinioa. Place the quinoa and chicken broth in a rice cooker and cook {I use the white rice option on my rice cooker}. While the quinoa is cooking, use a stir fry pan to heat up 1 tablespoon olive oil over medium heat. Toss the chopped pecans and garlic into the pan and toast {about 1 minute}. Set aside.

Once the quinoa is finished cooking, add the chopped cranberries plus the pecan and garlic mixture. Serve warm.

Here are a few more recipes I’ve made with Quinoa

Quinoa Salad with Cranberries, Spinach and Feta

Grilled Chicken Kabobs with Spinach Quinoa

How to Make Quinoa Salad

Looking for even more delicious quinoa recipes? Check out the book Cooking With Quinoa: the Supergrain by Rena Patten. Amazon currently has it on sale for $12.63 and the reviews are great!

Recipe – Strawberry Bruschetta

June 6, 2012 10 Comments

The Handsome Husband walked though the kitchen last night after a long day at work with a sack of fresh oysters in his hand. “Oysters? Where on earth did you get oysters? What are we suppose to do with oysters? Do you even like oysters? I know I don’t,” I quipped.

What does this have to do with strawberry bruschetta? Well nothing really, other than the Handsome Husband made it all by himself while he was waiting for his oysters to cook on the grill. Alert the media. The Handsome Husband made a meal. Well, an appetizer really. But I am here to tell you, if you get your hands on some local strawberries, you need to make this. Trust me. You will fall off your chair it is so good.

Ingredients

1 cup sliced strawberries
6 basil leaves, sliced thin
1 french baguette, sliced 1/2″ thick
1 tablespoon sugar
t tablespoon balsamic vinegar
1 tablespoon olive oil
fresh cracked pepper

Directions

In a small bowl combine the strawberries and sugar. Toss. Set aside for 30 minutes.

Toast baguette slices in the oven. Cool. Drizzle olive oil over toasted bread. Spoon strawberries over the top. Garnish with basil. Sprinkle a little balsamic vinegar over the top and add a little bit of fresh ground pepper.

Enjoy!

Have you ever made your own French bread before? I’m thinking about ordering the book Peter Reinhart’s Artisan Breads Every Day to learn how. Amazon currently has it on sale for $16.30.

Filed Under: Recipe Tagged With: recipe, strawberries

Recipe – How to Make a Rustic Pear Tart

June 5, 2012 6 Comments

This afternoon I made a rustic pear tart. Because I have major OCD issues, I had to give extra attention to lining up my pears like spokes on a bicycle wheel. It took me three tries. But besides that part, this was a very simple dessert to make, and I cannot wait to try it. I plan on serving my gorgeous {if I do say so myself} rustic pear tart tonight for dessert with a big ole’ fat scoop of vanilla ice cream. If the handsome Husband doesn’t make wild passionate love to me tonight… or at the very least throw a few compliments my way,well, then there is something seriously wrong with him. Because this dessert looks and smells heavenly.

Ingredients

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup butter
1/3 cup buttermilk
2+ tablespoons raspberry preserves
2 large pears {I used Red D’ Anjou}
1 egg, beaten
2 tablespoons coarse sugar

Directions

Combine the flour, 1/3 cup sugar, cornmeal, salt, and butter {sliced thin} in a large mixing bowl. Mix until it looks crumbly. Then, turn the mixture back on and slowly add the buttermilk until you have a nice dough.

Turn the mixing bowl upside down on a piece of parchment paper. Shape dough into a ball. Wrap with parchment paper and refrigerate for 1 hour until it firms up a bit.

Preheat oven to 350 degrees.

Remove the dough from the refrigerator, open paper, roll dough out into a nice circle. Spread raspberry preserves around the center of the dough so the preserves are covering all but a 2 inch border around the edges.

Using your best OCD skills, carefully quarter and slice the pears thin. Arrange pear slices in a tight circle in the center of your dough. Carefully fold the edges of the dough over. Brush with egg wash and sprinkle with coarse sugar.

Bake 40 minutes,, or until lightly browned. Remove from oven and brush a tiny bit more {maybe 1 teaspoon} raspberry preserves over the top of the pears. Bake an additional 5 minutes. Cool slightly on a wire rack. Serve with a big scoop of ice cream.

If you like dessert, you need check out the book Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Corey Schreiber. This book is amazing! Plus, Amazon currently has it on sale for $14.50 {37% off}. Which is right up my alley.

Filed Under: Desserts, Recipe Tagged With: dessert, pear, recipe, rustic pear tart

Recipe – Roasted Corn Salad with Tomatoes and Feta

June 4, 2012 5 Comments

Chicken is on the menu tonight and I thought I would make a salad to serve along side it. We received a bunch of free corn on the cob in our latest scrap box, and after a quick search online, I came across this recipe for Corn Salad. I was able to walk out the back door and harvest a few green onions and basil for the salad and it was awesome. Zero food miles people. Zero.

How cool is that?

There would have been more corn salad to photograph, but I ate a giant plate of it for my lunch today. Trust me, this recipe is a keeper. You’ll want to print it out and put it in your recipe box for sure.

Ingredients

4 ears of corn, husks and silks removed
4 sliced cooked bacon, chopped
2 Tbs. unsalted butter
4 Tbs. extra-virgin olive oil
1 garlic clove, minced
1/4 tsp. dried thyme
6 green onions, green portion only, sliced
2 cups chopped tomatoes
1 cup feta cheese crumbles
2 Tbs. finely slivered fresh basil
1 tablespoon lime juice
Salt and pepper to taste

Directions

Cut your kernels off the cob {you’ll need about 3 1/2 cups corn kernels}.

In a large nonstick saute pan over medium-high heat, warm the butter and 2 Tbs. of the olive oil until nearly smoking. Add the garlic and saute for 30 seconds. Add the corn and saute, until just cooked {about 3 to 4 minutes}. Add the green onions and saute for another minute. Season with salt, pepper, dried thyme and transfer to a large bowl. Let the corn mixture cool to room temperature, stirring occasionally, about 30 minutes.

In separate bowl, combine the tomatoes, chopped bacon, feta cheese, the remaining 2 Tbs. oil, salt and pepper and toss gently to mix. Add the tomato mixture, the lime juice and basil to the cooled corn and toss to mix. Serve at room temperature. This recipe was slightly adapted from a Williams-Sonoma recipe.

If you plan on eating a lot of fresh corn this summer, you might want to grab a Corn Zipper to make the job of getting your kernels off the cob a little easier. Amazon has the corn zipper on sale for $11.99 right now and the reviews on this little contraption are great.

Zip corn kernels cleanly and effortlessly off the cob with the Corn Zipper
Made of high-quality stainless steel with a two-tone plastic handle in corn cob design
Safer than using a knife; sharp teeth cut between kernels and cobs, removing several rows at once
Dishwasher safe; blade protector included to protect blade and hands during storage
Hole in handle for easy hanging; measures 6 inches long

Go HERE to get the corn zipper

*Amazon prices can change at anytime.

Filed Under: Recipe, Salads & Sides Tagged With: corn, feta, healthy food recipes, recipe, Roasted Corn, Roasted Corn Salad with Tomatoes and Feta, salad, tomatoes

Sunday Brunch Recipe – Chocolate Crepes with Bananas

June 3, 2012 1 Comment

I feel kind of feel bad showing you a picture of what we ate for breakfast this morning… Seriously. Chocolate, bananas and whip cream? For breakfast? Man of man was this delicious. And good for you too. Yummmm. It’s a good thing I made a few extra crepes for later.

You need to try this recipe asap!

Ingredients

1/3 cup all-purpose flour
2 1/2 tablespoons unsweetened cocoa powder
1 tablespoon sugar
3 fresh eggs
1/3 cup milk {I used 2%}
1 tablespoon butter, melted
2 bananas, sliced
1 pint fresh whipping cream
powdered sugar
maple syrup

Directions

Mix first 6 ingredients in a blender until smooth {about 5 seconds}.

Prepare crepes according to the directions on your crepe maker. Stuff crepes with fresh whipping cream and banana slices. Top with maple syrup, whipping cream and a sprinkle of powered sugar. Serve hot or cold.

Thinking about getting a crepe maker? Amazon currently has the CucinaPro 1448 12 Inch Griddle & Crepe Maker in stock and the reviews are excellent!

Filed Under: Recipe Tagged With: bananas, chocolate, recipe

Recipe – Cranberry Pistachio Cornmeal Biscotti

June 1, 2012 1 Comment

I think I need a new research {ie: travel} project. You know, like does biscotti made in Italy taste any different than biscotti made in my kitchen? I think I should somehow pitch this “project” to the Handsome Husband. I could take The Girl with me and make it an educational adventure as well. What do you think? Do you think I could convince him? Could YOU convince him for me? Please? I’d bring you back a souvenir.

Now, I wouldn’t normally associate cornmeal with biscotti, but it seems to work really well together with the cranberries and pistachios in this recipe. I just made it an hour ago and so far I’ve eaten 3 pieces. My guess is, but tomorrow afternoon, there won’t even be so much as a crumb left.

This is good. Really, really good.

Adapted from a Martha Stewart Recipe

Ingredients

1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 eggs
6 tablespoons unsalted butter
1 teaspoon lemon juice
1 1/4 cup dried cranberries
1 cup shelled pistachios, chopped

Directions

Preheat oven to 350 degrees with rack in center. Whisk together flour, cornmeal, baking powder, and salt.

Add everything but the cranberries and pistachios in a large bowl and combine well. fold in the cranberries and pistachios.

Drop dough on to a parchment lined cookie sheet {I prefer using silpats because I am a snob} and shape it into a nice fat log that is roughly 12 by 4 inches. Bake until firm, and slightly cracked on top, 30 minutes. Let the log cool about 15 minutes.

Transfer the biscotti log on to a cutting board. Using a serrated knife, cut on the biscotti log into 1 inch-thick slices. Carefully place the sliced biscotti back onto the parchment lined cookie sheet {or silpat} and bake for 12-15 more minutes or until they begin to brown.

Let cookies cool completely. Serve with coffee, tea, or just lock yourself in the closet and eat the whole stinkin’ batch. These are molto buona!

Find this recipe and more in my all time favorite cookie book Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share by Martha Stewart. Amazon currently has this book on sale for $15.98

Filed Under: Recipe Tagged With: cookies, cranberry, recipe

Recipe – Rainbow Swiss Chard Smoothie

May 31, 2012 11 Comments

This morning I was rather brave and made something I had never tried before. A Rainbow Swiss Chard smoothie. Holy canolies Batman, it is possible to drink your vegetables… and like them too.

I felt like I should have been standing in a tree house in Berkeley while I was drinking it, or at the very least REI. Swiss chard smoothies have a very earthy taste to them. For a second there I thought I was sipping roasted beets. It was good. Just different than the typical Jamba Juice smoothie flavors I’m used to.

Ingredients

1 cup rainbow Swiss chard, well packed

2 cups strawberries, frozen

1 ripe banana

1 cup Cranberry Juice

Directions

Toss everything into a blender and hit the smoothie button. Blend until nice and smooth. Drink up and enjoy!

So, Mavis wants to know: Do you drink smoothies? What is the most unusual combination of ingredients you have tried in your smoothie?

For more smoothie recipes check out the book The Green Smoothie Bible: 300 Delicious Recipes by Kristine Miles. Amazon currently has it on sale for $10.17.

Filed Under: Recipe Tagged With: rainbow swiss chard, recipe, swiss chard

How To Dehydrate Apples With A Food Dehydrator

May 30, 2012 10 Comments

When life gives you free apples, make apple chips I say. Not only are apple chips incredibly delicious, they are good for you too. The Girl and I made several batches of dehydrated apples over the weekend, and now they are all gone. The only problem of course, is keeping them in the pantry.

Yesterday, as Monkey Boy was packing his lunch for school, I noticed he had stuffed an entire quart sized bag of apple chips in his lunch sack. I stood there staring at him for a good 10 seconds trying to decide whether I should say anything or not. In case you don’t know, a quart sized bag holds about 6 dehydrated apples. Holy apple crack! When is a kid ever going to eat 6 apples in one sitting?

I ended up not saying anything. Because hey, if my kid wants to eat 6 apples… I think I must be doing something right.

Not only are apple chips the best snack on the planet, they are super easy to make.

Ingredients

6-8 large apples {I like to use Fuji or Braeburn}
2 tablespoons lemon juice
6 cups water

Directions

Peel, core and slice apples about 1/4 inch thick. Soak in a solution of lemon juice and water to help prevent browning. Remove apples from liquid and place on trays. Dehydrate according to the manufactures directions on your food dehydrator {it takes about 6 hours at 135 degrees in my food dehydrator}. When apples are finished dehydrating, let them set out out for about 30 minutes before bagging them up.

Have you made dehydrated apples before? How long does a batch last in your house?

Here are a few links if you are interested in dehydrating:

Mary Bell’s Complete Dehydrator Cookbook $12.71 {Amazon.com}
Apple And Potato Peeler, Corer, and Slicer $12.99 {Amazon.com}
Nesco American Harvest 400 Watt Food Dehydrator $34.09 shipped {Amazon.com}

Filed Under: Recipe Tagged With: apples, how to dehydrate, nesco food dehydrator, recipe

Recipe: Cauliflower Hummus

May 29, 2012 10 Comments

I never thought there would come a day when I would say this but… I ate cauliflower this afternoon. And I liked it. I want to give a hug thank you to Allison who suggested I make hummus with the free cauliflower I scored last week. HUMMUS CAULIFLOWER! Who knew? Seriously, this stuff is really, really tasty. And it’s good for you too. Lets just hope there will be some left for the Handsome Husband when he gets home from work this afternoon.

Adapted from a Cave Woman recipe

Ingredients

One large head of cauliflower, steamed
6 cloves of fresh garlic, minced
2 tablespoons tahini sauce {Vitacost sells it}
1 tablespoon lemon juice
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon dried parsley
1/2 teaspoon smoked paprika

Directions

Place everything in a blender and puree. Serve with pita chips or fresh vegetables.

If you are prepared to shell out an arm and a leg for a good, quality blender, then I highly recommended the Blendtec Total Blender. Sure, it sounds like the deck of an air craft carrier when it is turned on… But man oh man will it blend anything.

Replace up to nine other kitchen appliances with this easy-to-use counter top blender–no need for a separate grain mill, juicer, bread machine, ice-cream maker, smoothie maker, blender, milkshake maker, coffee grinder, or ice crusher. With its powerful commercial-quality, 1,500-watt 3-horsepower direct-drive motor, the blender can handle almost any kitchen task. The all-in-one appliance makes smoothies, fresh juice, ice cream, milkshakes, cappuccinos, margaritas, soups, sauces, breads, dressings, salsas, and more. It can even turn ice to snow and comes with an ice-crushing guarantee.

Go HERE to read more about the Blendtec Blender on Amazon.com

Filed Under: Recipe Tagged With: cauliflower, recipe

Recipe: The Best Strawberry Pudding Cake Ever

May 28, 2012 5 Comments

If you ever find yourself with a yellow cake mix, strawberries, vanilla pudding and fresh whipping cream on hand all at the same time, I strongly encourage you to make this strawberry pudding cake. The Girl and I have been making this cake for over 10 years now and not only is it my families all time favorite cake, this strawberry pudding cake is a crow pleaser as well. Perfect for summertime entertaining.

Ingredients

Yellow Cake Mix
1 small box Instant Vanilla Pudding
1 lb Fresh Strawberries
1 pint Fresh Whipping Cream
1 teaspoon Vanilla Extract
2 tablespoons Sugar

Directions

Follow the directions on the back of the box of cake mix to make {2} 8-inch round cakes. While the cake is baking prepare vanilla pudding according to the directions on the box and set aside. Once the cake has cooled slice the cake rounds in half so you have {4} layers of cake.

Place 1 layer of cake on a cake plate and spread about 1/4 cup vanilla pudding over the top and add a layer of strawberries over the pudding. Add second layer of cake and repeat with pudding and strawberries. Add a 3rd layer and repeat. Add the fourth payer to the top of the cake and frost the cake with fresh whipping cream. Cut 6 strawberries in half and arrange them around the side of the cake like in the photograph above. Garnish with one big fat strawberry at the top.

Chill until ready to serve.

For more delicious cake recipes, check out Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations By Nancy McDermott. Amazon currently has the book on sale for $12.01.

Filed Under: Desserts, Recipe Tagged With: cake, recipe, strawberry