German Plum Cobbler
Posted: July 28, 2011 Filed under: Desserts, food | Tags: baking, cobbler, dessert, food, fresh fruit, german, german food, plum, plums, recipe, summer dessert 4 Comments
I always want to buy plums in the market, but honestly have never enjoyed eating a plum by itself that much. Cobblers are summer’s way of saying “I love you” to fresh fruit – all kinds of fresh fruit.
While the word “kuchen” means cake in german, I found this recipe to be so reminiscent of a summer cobbler. There is no better way to eat cobbler than with vanilla ice cream melting slowly over the top!
|
GERMAN PLUM COBBLER Adapted From Cooking Light’s Plum Kuchen, July 2011 INGREDIENTS 1 1/2 Cups All-Purpose Flour 2/3 Cup plus 2 Tablespoons Granulated Sugar, divided 2 Tablespoons Brown Sugar 1 Teaspoon Baking Powder 3/8 Teaspoon Salt, divided 1/2 Teaspoon Cinnamon, divided 1/4 Teaspoon Ground Ginger 1/4 Teaspoon Nutmeg 7 Tablespoons Butter, divided 1/2 Cup Milk 1 Teaspoon Vanilla Extract 1 Large Egg 1/2 Pound Black Plums (about 6 medium) or any variety of plums, pitted and quartered 1 Teaspoon Grated Lemon Rind PREPARATION Preheat Oven to 425°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 Tablespoons of granulated sugar, brown sugar, baking powder, 1/4 Teaspoon Salt, and Spices (1/4 teaspoon Cinnamon, Ginger, Nutmeg) in a medium bowl. Using two knives or a pastry blender, cut in 4 Tablespoons Butter until mixture resembles coarse meal. Whisk together Milk, Vanilla, and Egg in a bowl. Add milk mixure to flour mixture, and stir until just comvined. Spoon batter into a 9-inch square metal cake pan coated with butter using a butter wrapper or cooking spray. Arrange plums in a linear pattern over batter. Combine remaining 2/3 Cups Granulated Sugar, remaining 1/8 Teaspoon Salt, and 1/4 Teaspoon Cinnamon in a small bowl. Melt remaining 3 Tablespoons Butter. Stir into sugar mixture. Sprinkle plums evenly with sugar mixture. Bake at 425° for 35 minutes or until browned and bubbling. Cool in pan for 20 minutes. Serve for dessert, warm with vanilla ice cream or as a breakfast cake. |
Basil Gazpacho with Homemade Crunchy Croutons
Posted: July 21, 2011 Filed under: Appetizers, food, Side Dishes, soup | Tags: appetizer, Basil, cold soup, cooking, croutons, food, gazpacho, homemade, recipe, side dishes, soup, vegetarian 10 Comments
This is Helen’s Basil Gazpacho and Crunchy Crouton recipe and it is worth the trouble! I am not saying you will need to grow your veggies in a garden like Helen’s – see below – but according to Helen “If you want something good then you have to go to a lot of trouble and that’s just the way it is.” Helen is an extraordinary cook, gardener, knitter and friend. Thank you for doing this post with me Helen – now I have one of my favorite Helen creations down on the books.
The reason you want the croutons to get extra crispy is so they stay crispy once they are put in the Gazpacho. This is the best Gazpacho so get ready! Helen says “god help you if there are any leftover croutons because you will just sit there eating them.” It is SO true.
|
INGREDIENTS for Crunchy Croutons 1 day old free form loaf or baguette 3 – 6 T each – butter & olive oil, – adjust amount depending on the size of the loaf. s/p garlic powder onion powder dried parsley OR use Cavender’s All Purpose Greek Seasoning as an alternative to the individual seasonings PREPARATION
|
|
INGREDIENTS for Basil Gazpacho Serves 4 – 6 INGREDIENTS 1 large sweet onion, chopped 2 medium cucumbers, peeled and chopped 4 large or 6 medium tomatoes, peeled and chopped with juice 2 garlic cloves minced 1 4 oz jar of pimento, drained 3 cup of vegetable stock 2 tablespoons olive oil 1/4 c white balsamic vinegar 1 tablespoon sugar 2 teaspoons salt 3 tablespoons parsley, chopped 4 tablespoons basil, chopped
|
Fresh Veggie Frittata
Posted: July 18, 2011 Filed under: Breakfast/Brunch, Entrees | Tags: breakfast, brunch, dinner, Frittata, recipe, Summer Foods, Summer Vegetable Frittata, vegetarian 3 Comments
Temperatures are rising here in Bozeman. Today we enjoyed a bike ride through town which led us to a community garden just beginning to really take off with everyone’s love-sewn vegetables. I just like to peek at what everyone is growing. It made me think of what to make for dinner. Summer is in our faces today. What are your favorites to make on a warm day?
This frittata was a tasty meal to close our day; sweet bursts of flavor soothed by creamy goat cheese, feeling ultimately healthy. I had never made a frittata. I mean, I had certainly come close, making an omlet will guarantee you to be almost there. Simply leave it alone in its pan, dollop with the cheese and bread crumbs and bake in the oven to get the eggs to set. It will work with what your garden offers you, but I really love the corn and tomatoes in this.
|
SUMMER VEGETABLE FRITTATA Inspired by Clean Eating, July 2011 INGREDIENTS 1 Tablespoon Olive Oil 1 Medium Onion, Diced 1 Clove Garlic, minced 1 Meduim Zucchini, cut into half moons 1 Ear of Fresh Corn Kernels, sliced from the cob 1 Cup Cherry Tomatoes, Cut in half length-wise Salt and Pepper 6 Eggs 1 Teaspoon Water 1 Teaspoon Dijon Mustard 2 Oz. Soft Goat Cheese 1/2 Slice of Whole Wheat Bread, processed into Crumbs PREPARATION Set oven to Broil. In a large, oven-safe skillet, pre-heat Olive Oil and/or Butter. Add Onions and Garlic and cook for 3 minutes. Add Zucchini and Corn Kernels and cook for another 3-4 minutes, until softened. Add Tomatoes and cook for 1 more minute. Add Salt and Pepper to taste and stir. Meanwhile, in a small bowl, combine Eggs, Water, and Dijon Mustard and a little Salt and Pepper. Whisk to combine. Pour Egg Mixture into skillet with Vegetables. Allow to set over medium heat for about 3 minutes, pulling back sides to allow eggs to settle in evenly. After 3 minutes, it will be wet on top, but nearly set on the bottom. Dollop Goat Cheese over Frittata and sprinkle Bread Crumbs on top. Place into oven for 4-5 minutes or until completely set. Remove from oven and let sit for 1 minute before transferring gently, with a spatula, to a cutting board. |
Blueberry-Orange Sour Cream Muffins
Posted: July 14, 2011 Filed under: Breakfast/Brunch, food, Snacks | Tags: baking, blueberry-orange, breakfast, cooking, muffins, orange muffins, orange zest, recipe, sour cream 5 Comments
Welcome to my latest creation. My daughters are crazy for baked goods so this summer we are trying some new recipes. The blueberries are so beautiful right now and bursting with flavor. The topping is crumbly and makes these muffins a bit irresistible. My first thought this morning was “maybe I should have one for breakfast.” Yumm….
First make the topping and refrigerate until you are ready to use.
|
MUFFIN TOPPING Makes topping for 18 – 24 muffins INGREDIENTS 3/4 cup light brown sugar 4 tablespoons unsalted butter cubed 1 teaspoon cinnamon PREPARATION
|
|
MUFFINS Makes 18 – 24 muffins INGREDIENTS 3 cups flour 4 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 2 eggs 1 1/2 cups sugar 2 tablespoons unsalted butter, melted 2 cups sour cream 2 teaspoons orange extract 1 teaspoon vanilla Zest 1 large orange or 2 small oranges 2 cup fresh blueberries PREPARATION
|
Lemon Basil Granita and Frozen Raspberry Lemonade
Posted: July 11, 2011 Filed under: Desserts, food | Tags: dessert, frozen raspberry lemonade, granita, lemon basil granita, lemons, raspberry lemon granita, raspberry lemonade, recipe, summer dessert, summer food 2 Comments
A name says a lot for a recipe. This is why I am giving you two names for something that could easily be two flavors of the exact same thing…
I shied away from making “granitas” and I can’t pinpoint exactly why. Once I finally tried it, I was telling everyone how easy it was and was proud of how elegant it could be. Dress it up, or dress it down; that’s my reasoning for giving these two variations on a fruity, refreshing summer treat different titles.
These two delicious refreshers begin with the same bunch of lemons and their tart juices mixed with a simple syrup. Once combined into a modified lemonade, you can take the flavors in different directions. Here’s how:
|
LEMON BASIL GRANITA INGREDIENTS For the lemonade base: 3/4 Cup Fresh Squeezed Lemon Juice (from 5-6 lemons) 1 Cup Sugar 1 Cup Water 1/4 Teaspoon Lemon Zest ——- 1 Cup Lemonade Base 1 Teaspoon Chopped Fresh Basil
Sliced Lemon for Garnish PREPARATION In a saucepan over medium heat, combine water and sugar. Bring to just under a boil, stir to dissolve sugar, and cool. Stir in Lemon Zest. Divide Lemonade Base into equal parts (approximately 1 cup each). Reserve one for Frozen Raspberry Lemonade and pour remainder into a small, freezer-safe pan. Sprinkle Basil into lemon mixture and stir to combine. Place pan into freezer. After 3 hours, use a fork to scrape granules of the lemon mixture. Allow to freeze for another 3 hours. Scrape again. Spoon into a glass or bowl and garnish with sliced lemon and fresh basil. |
|
FROZEN RASPBERRY LEMONADE INGREDIENTS For the lemonade base: 3/4 Cup Fresh Squeezed Lemon Juice (from 5-6 lemons) 1 Cup Sugar 1 Cup Water 1/4 Teaspoon Lemon Zest ——- 1 Cup Lemonade Base 1/4 Cup Fresh Raspberries 1/4 Cup Sugar 1 Tablespoon Water Sliced Lemon and 2 or 3 Fresh Raspberries for Garnish PREPARATION
In a saucepan over medium heat, combine raspberries, water, and sugar. Bring to a boil, stirring, then remove from heat and cool. Pour 1 Cup Lemonade Base (For Lemonade Base preparation, See Lemon Basil Granita Recipe) into a shallow pan. Place into freezer for 3 hours. Remove pan from freezer and gently stir in Raspberry mixture to form a swirl. (…no, I did not make this happen for my pictures, but I believe it can happen. If not, they are pretty when pink…) Return to freezer for another 3 hours. Scrape into granules with a fork. Spoon into a glass or bowl and garnish with sliced lemon and fresh raspberries. |
These are so refreshing. Tart, yes. I like them that way. If you feel like you might want a little less zing, omit the lemon zest from your lemonade base.
This recipe makes about a cup of each flavor, which could work into two servings for both. Of course, if you’re feeling like serving up raspberry goodness on a fine summer day, double the raspberry sauce and go all raspberry, by all means…serve them in glass stemware and call them granitas to be fancy! ..Or don’t.
It’s all about the name and how you dress it, right?
Summer Broccoli Salad
Posted: July 5, 2011 Filed under: Salads | Tags: broccoli, broccoli salad, camping, fourth of july, picnic, recipe, salad, vegetarian, yogurt sauce Leave a comment
I hope you enjoyed everyone’s favorite picnic holiday this Fourth! We had quite a unique celebration, camping for the weekend in Yellowstone National Park. It was Harper’s first camping experience. That child got dirtier than she has ever been before and loved every minute of it. Our scenic campsite included some extremely interesting visitors at nearly every meal. There were two gigantic bison (largest North American animal, by the way) that wandered right into our campsite each day and sniffed around to see what might appease their palates. Thankfully they were satisfied with their grass, but those guys are so huge. It was incredible…and a bit scary to have them so close. Had they decided they wanted to partake in our meal, I’ll be willing to bet their dish of choice would have been this broccoli salad. It was certainly a big hit among the humans.
I brought two cookbooks to Bozeman this summer. One was Martha Stewart’s Living Cookbook, which I was excited to have the time to explore. The other was my Big Green Cookbook, a gift from people who know just how to please me. This book not only has a lot of great recipes and grand variety, it is full of tips for living a greener life, both in and around the kitchen.
This broccoli salad uses yogurt for the sauce and is ever-so-slightly sweetened with both honey and jam (in my adaptation). Even if you have a broccoli salad recipe standby, you should really try this one. It is different without neglecting the reasons we love broccoli salad. This travelled well in our cooler and lasted through several meals with 6 or 7 munchers.
|
SUMMER BROCCOLI SALAD adapted from Big Green Cookbook,Jackie Newgent, RD Makes about 8 cups; great for a large crowd. INGREDIENTS 7 Cups Broccoli Florets 1/2 Large Red Onion, very thinly sliced 3/4 Cup Sharp Cheddar, Grated 1/2 Cup Dried Cranberries 1/2 Cup Plain Yogurt 2 Tablespoons Mayonnaise 2 Tablespoons Apple Cider Vinegar 2 Tablespoons Honey 1 Tablespoon Jam (I recommend Raspberry, but whatever you have on hand will do) Salt and Pepper to taste 1/4 Cup Chopped Cashews PREPARATION Layer the broccoli, onion, cheese, and cranberries in a large bowl.
Whisk together yogurt, mayonnaise, vinegar, honey, jam, and salt and pepper in a small bowl. Pour the dressing evenly over salad and gently toss.
Sprinkle with cashews and serve. |
Tacos
Posted: June 23, 2011 Filed under: Entrees, food | Tags: avocado, cooking, dinner, easy meal, food, kid friendly, recipe, taco, vegetarian Leave a commentThe taco is a delicious creation in which the eater is able to design a new masterpiece with each tortilla. Really…building a taco is just good fun. On tap tonight; a meatless taco, made with Morningstar Crumbles, topped with all the good stuff. Super easy to throw together and you can use any filling that sounds tasty – try grilled shrimp, ground beef, or tofu.
|
TACOS makes 8 tacos INGREDIENTS 1 bag of Morningstar Crumbles 1 avocado diced 1 tomato diced 1/2 cup red onion diced 10 sprigs of cilantro 1/2 cup cheddar cheese shredded 1/2 cup sour cream 1 lime cut into wedges flour or corn tortillas hot sauce PREPARATION Prepare your toppings Cook your filling Heat tortillas – I use tongs and heat mine over the flame of my stove top Build a taco and enjoy! |
Pan Roasted Chicken and Sweet Cherry Salad with Dijon Dressing
Posted: June 20, 2011 Filed under: Bozeman or Bust, food, Salads | Tags: Cherries, cooking, Dijon Dressing, Pan Roasted Chicken, recipe, salad, side dishes, Sourdough Croutons 3 Comments
You’d never know I was such a grumpy lady while preparing this dinner. Yesterday was just kind of crazy. I feel like I had a fussy baby clinging to my leg and frizzed out hair and one shoe off around 5:30 yesterday. I guess that isn’t really true…well, except the fussy baby part. We are adjusting to the changes of being in a new place, as we must.
The tired child soon fell fast asleep, and the hubby and I sat down to this very tasty, very peaceful dinner afterwards. I feel much better.
I’m going to call this meal quite budget-friendly. I bought a large pack of chicken thighs and pan-roasted them all, saving some for another meal this week. Lettuce, radishes, and chives are not expensive. The cherries are our week’s very special treat. As long as I control myself with munching from the bowl, I will have some left for another cherry treat, but they totally make this salad. If you’re stuck in a dried fruit rut with your salads, using fresh cherries as this recipe does, is a vibrant change.
|
Pan Roasted Chicken and Sweet Cherry Salad with Dijon Dressing adapted from Bon Appétit INGREDIENTS 4 skin-on, bone-in chicken thighs (I couldn’t find them with either skin or bones, but they were fine) Kosher salt and freshly ground black pepper 1 Tablespoon Vegetable Oil 1/4 C Fresh Lemon Juice 3 Tablespoons Dijon Mustard 3 Tablespoons Chopped Fresh Dill (I used dried b/c it’s what I had, again, loved it anyway) 2 Tablespoons Honey 1 Clove Garlic, minced 1/4 C Extra-Virgin Olive Oil, plus one Tablespoon (divided) 2 Tablespoons Butter 4 Thick Slices Sourdough Bread, torn into 3/4″ pieces 1 Pound Fresh Cherries, stemmed, pitted, and lightly crushed 1 Large Head Leaf Lettuce 4 Radishes, thinly sliced 1 Tablespoon Chopped Chives PREPARATION Pan Roast Chicken Thighs- Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a heavy skillet med-high heat, until just before it smokes (It shimmers). Place chicken in with skin side down until skin is golden brown, about 12 minutes. Transfer to oven to cook for 13-15 minutes more. Flip chicken and cook another 5 minutes until skin crisps and meat is cooked through. Let rest 5 minutes. Using two forks, pull chicken into bite-sized pieces and set aside*. *If using my money and time-saving method, cook 7-8 chicken thighs the same way, pull apart all chicken. Reserve 2 Cups cooked chicken for the salad and store the remainder for a broccoli chicken and rice casserole later in the week. Prepare the Dressing- In a small bowl, whisk together the Lemon Juice, Dijon Mustard, Dill, Honey, Garlic. Gradually drizzle in Olive Oil while whisking to combine. Season to taste with salt and pepper. Set aside. *I recommend doubling this recipe and keeping this dressing on hand in a jar. It is outstanding! Croutons + Assembling Salad- In the same skillet used for the chicken thighs (yes, use the fat!) Melt the Butter and 1 Tablespoon Olive Oil. When bubbling, place torn sourdough bread pieces in and cook, stirring frequently, for two minutes or until golden. Remove from skillet and drain onto paper towel. Season lightly with salt and pepper while hot. Place pulled chicken in a large salad bowl. Add cherries, lettuce, radishes, and chives, and drizzle with the dijon dressing. Toss to coat. Divide among plates and garnish with croutons. |
Relax +Enjoy!
Quiche Muffins
Posted: June 16, 2011 Filed under: Breakfast/Brunch, food, Snacks | Tags: baking, breakfast, cooking, gourmet, muffins, quiche, recipe, spinach, vegetarian 1 Comment
Want to make your family smile with a gourmet breakfast that couldn’t be easier? Try these yummy savory muffins. I used to eat these for breakfast a few times a week when I worked across the street from the Millstone Bakery, a nook reeking of roasted coffee, sweet breads and other gourmet manifestations . I loved this place and was sad the day Millstone closed. However, they printed and shared their recipies with all of their faithful customers who came in for some irresistable goods on the last day of business. How thoughtful – thank you Millstone! I have changed the recipie a bit and remember – this is a quiche so you can add other veggies, cheeses, or herbs.
|
QUICHE MUFFINS makes 2 dozen INGREDIENTS 3 cups of half and half 6 eggs 1/2 minced onion or shallots 1 cup (drained) chopped spinach 8 oz shredded cheddar cheese 2 cups flour 2 1/2 teaspoons baking powder 1 tsp salt PREPARATION Preheat oven to 350. Wisk first 5 ingredients. Stir in flour, baking powder, salt. Pour into greased muffin pans (almost to the top). Bake 25 minutes until light browning on top. Wait 5 minutes before removing from muffin pans. |
First 5 ingredients
Plated with Fruit Salad and Avocado
Spicy Thai Noodles
Posted: June 3, 2011 Filed under: Appetizers, Entrees, food, Salads, Side Dishes | Tags: food, kid meals, noodles, pasta, pasta salad, peanut butter, recipe, spicy, summer dish, thai, vegetarian 3 Comments
The aroma from this sauce will dance off your stove and have your family investigating the peanutty, sweet smells. ‘What’s for dinner?‘ is a typical response. Compliments of The Grit! – an amazing vegetarian fare restaurant in the hip downtown of Athens, GA- these Spicy Thai Noodles are one of my favorite recipes from their cookbook. My friend, Helen, introduced me to this place a few years ago and it is the kind of food that I sit around all day dreaming about. Their Thai Noodle Bowl – ‘special of the day’ – had me talking about it for weeks! The list of vegetarian options at The Grit are endless, and each one is mouth-watering good.
I love to make these Noodles for parties – always a crowd pleaser! Also, it makes the best leftovers in the world and your kids will love them too.
I added a couple of carrots, sliced julienne. I love the color and it compliments the dish well. Also I want to mention that this recipe is not very spicy – my kids love it just like this – but if it were up to me I would add more chili paste, or oil, to turn up the heat on this dish because I love spicy!
|
INGREDIENTS Serves 4 12 ounces of slender pasta 4 quarts of water 1 tablespoon salt 1/2 cup soy sauce 1/2 cup water 1/2 cup peanut butter 1/3 cup rice wine vinegar 1/4 cup sesame oil 1/4 cup honey 2 teaspoons chili paste or 1/2 teaspooon chili oil 2 teaspoons granulated garlic, or fresh 1 teaspoon ginger powder 1 lime – freshly squeezed 5 green onions 1 cup of snow peas or 1 cup frozen peas, thawed 2 carrots julienne 1/2 cup slivered almonds PREPARATION Combine water and salt in a large stock pot and bring to a boil. Add pasta and cook until al dente. Drain thoroughly in a large colander, rinse with cool water and drain again; set aside. Combine all other ingredients except green onions, peas, carrots and almonds in a saucepan and stir well over high heat until gently boiling. Remove from heat. Toss noodles and sauce in a large bowl. Allow to cool slightly. Toss with remaining ingredients cover and refrigerate. Serve well-chilled. |
nu-trio 