Prep Time: 10 minutes
Serves: 2 to 4
I normally don't buy brussels sprouts, but Jonathon kept asking for them. So I bought them and this is how I made them. After tasting them, I think I'm going to buy them more often!
1 box fresh or 10-oz. box frozen brussels sprouts
2 Tbsp. butter
1 garlic clove, minced
Salt and pepper, to taste
2 Tbsp. cooked and crumbled bacon, optional
Steam or microwave brussels sprouts until tender-crisp. Meanwhile, melt butter in medium frying pan over low heat; add garlic and cook for 2 minutes. Add drained brussels sprouts and remaining ingredients. Remove from heat and toss lightly. Serve immediately.
Substitutions: Use broccoli, spinach, zucchini, green beans, peas, or any kind of vegetable (or combination) that strikes your fancy!
Friday, July 3, 2009
Thursday, July 2, 2009
Berries and Cream Flag
Prep Time: 10 minutes
Serves: 4
This is something I did with the Activity Day girls in celebration of Independence Day. It was really easy and they did almost the whole thing!
1 qt. fresh strawberries
1/2 pt. fresh blueberries
1 can whipped cream
Wash and hull strawberries and place top-side down in rows in a small rectangle pan (like one used for a toaster oven), leaving a rectangle of empty space where the stars would go on an American flag. Wash blueberries and place in empty space. Using whipped cream, make stripes in between rows of strawberries and make a few "stars" in the blue section.
Serves: 4
This is something I did with the Activity Day girls in celebration of Independence Day. It was really easy and they did almost the whole thing!
1 qt. fresh strawberries
1/2 pt. fresh blueberries
1 can whipped cream
Wash and hull strawberries and place top-side down in rows in a small rectangle pan (like one used for a toaster oven), leaving a rectangle of empty space where the stars would go on an American flag. Wash blueberries and place in empty space. Using whipped cream, make stripes in between rows of strawberries and make a few "stars" in the blue section.
Mango Smoothie
Prep Time: 5 minutes
Serves: 2
1 fresh, ripe mango
1 cup milk
1 cup plain or vanilla yogurt
1 Tbsp sugar (if using plain yogurt)
1 tsp vanilla (if using plain yogurt)
1 cup crushed ice
Slice down along the mango seed and cut diagonal slices through the flesh, but not the peel (it should look like diamond-shaped cuts). Scoop out mango flesh and add with remaining ingredients to a blender jar. Puree on high until smooth and serve immediately.
Tropical Variation: Add 1 banana and 1/2 cup fresh or frozen pineapple
Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.
Serves: 2
1 fresh, ripe mango
1 cup milk
1 cup plain or vanilla yogurt
1 Tbsp sugar (if using plain yogurt)
1 tsp vanilla (if using plain yogurt)
1 cup crushed ice
Slice down along the mango seed and cut diagonal slices through the flesh, but not the peel (it should look like diamond-shaped cuts). Scoop out mango flesh and add with remaining ingredients to a blender jar. Puree on high until smooth and serve immediately.
Tropical Variation: Add 1 banana and 1/2 cup fresh or frozen pineapple
Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.
Cantaloupe Soup
Prep Time: 5 minutes
Serves: 2
1/2 fresh, ripe cantaloupe
1 cup plain or vanilla yogurt
1 Tbsp honey
1 tsp lemon juice
Scoop seeds out of cantaloupe and discard. Then scoop out cantaloupe flesh and add with other ingredients to blender jar. Puree on high until smooth. Serve immediately in a soup bowl with a small dollop of yogurt in the middle or drink it from a cup.
Smoothie variation: Add 1 cup milk and 1 cup crushed ice. You can also substitute 2 cups peaches for the cantaloupe.
Serves: 2
1/2 fresh, ripe cantaloupe
1 cup plain or vanilla yogurt
1 Tbsp honey
1 tsp lemon juice
Scoop seeds out of cantaloupe and discard. Then scoop out cantaloupe flesh and add with other ingredients to blender jar. Puree on high until smooth. Serve immediately in a soup bowl with a small dollop of yogurt in the middle or drink it from a cup.
Smoothie variation: Add 1 cup milk and 1 cup crushed ice. You can also substitute 2 cups peaches for the cantaloupe.
Chocolate, Banana, and PB Smoothie
Prep Time: 5 minutes
Serves: 2
2 cups milk
2 envelopes chocolate Carnation® Breakfast Essentials
1 banana, quartered
1/3 cup peanut butter
1 cup crushed or cubed ice
Put all ingredients in a blender in order listed. Puree until smooth.
Variations: Add only two of the chocolate, banana, or peanut butter ingredients.
Substitute 2 packages of hot chocolate mix or 1/2 to 3/4 cup chocolate syrup or Nestle® Quik for the Carnation® Breakfast Essentials.
Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.
Serves: 2
2 cups milk
2 envelopes chocolate Carnation® Breakfast Essentials
1 banana, quartered
1/3 cup peanut butter
1 cup crushed or cubed ice
Put all ingredients in a blender in order listed. Puree until smooth.
Variations: Add only two of the chocolate, banana, or peanut butter ingredients.
Substitute 2 packages of hot chocolate mix or 1/2 to 3/4 cup chocolate syrup or Nestle® Quik for the Carnation® Breakfast Essentials.
Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.
Wednesday, July 1, 2009
Louise's Practical Sofrito
Prep Time: A few hours
Makes: About 10 quarts
This is my mother-in-law's recipe. It is so much tastier than the sofrito sold in stores.
In a large pot over medium heat, saute:
1/2 lb. fatback, washed and diced*
1/2 lb. lean cured ham, washed and diced
In the meantime, finely chop in a food processor or blender:
2 lbs. onions
2 lbs. long green peppers (also called Italian frying peppers)
1/2 lb. sweet chili peppers (ajias)**
1/2 lb. garlic
30 leaves fresh recao (if unavailable, use cilantro)**
1 jar (11.5 oz) pimientos (roasted red peppers) with juice
1 jar (10 oz) stuffed green olives with juice
1/2 jar (2 1/4 oz) small capers
Pour into sauteed ham mixture.
Add:
3 cans (8 ozs each) tomato sauce (use Goya® Spanish-style, if available)
3 envelopes Sazón Goya® con Culantro y Achiote
3 cubitos de jamón (ham bouillon)
3 cubitos de culantro (cilantro bouillon)
Bring to a boil over high heat. Reduce heat to medium, cover and simmer for 30 minutes, stirring occasionally. Allow to cool thoroughly. Measure into 1/2 cup amounts and freeze for later use.
*Fatback is usually found near the bacon in the supermarket. You can substitute salt pork if you can't find fatback.
**We found the recao and ajias in a large farmer's market last summer. We found everything else in the supermarket. I don't think we used the cubitos de culantro, though.
Makes: About 10 quarts
This is my mother-in-law's recipe. It is so much tastier than the sofrito sold in stores.
In a large pot over medium heat, saute:
1/2 lb. fatback, washed and diced*
1/2 lb. lean cured ham, washed and diced
In the meantime, finely chop in a food processor or blender:
2 lbs. onions
2 lbs. long green peppers (also called Italian frying peppers)
1/2 lb. sweet chili peppers (ajias)**
1/2 lb. garlic
30 leaves fresh recao (if unavailable, use cilantro)**
1 jar (11.5 oz) pimientos (roasted red peppers) with juice
1 jar (10 oz) stuffed green olives with juice
1/2 jar (2 1/4 oz) small capers
Pour into sauteed ham mixture.
Add:
3 cans (8 ozs each) tomato sauce (use Goya® Spanish-style, if available)
3 envelopes Sazón Goya® con Culantro y Achiote
3 cubitos de jamón (ham bouillon)
3 cubitos de culantro (cilantro bouillon)
Bring to a boil over high heat. Reduce heat to medium, cover and simmer for 30 minutes, stirring occasionally. Allow to cool thoroughly. Measure into 1/2 cup amounts and freeze for later use.
*Fatback is usually found near the bacon in the supermarket. You can substitute salt pork if you can't find fatback.
**We found the recao and ajias in a large farmer's market last summer. We found everything else in the supermarket. I don't think we used the cubitos de culantro, though.
Tuesday, June 30, 2009
Fruity Pancake Topping
Prep Time: 5 minutes
Makes: About 2 cups (enough for 8 pancakes)
3 cups fresh or frozen blueberries
2 to 4 Tbsp sugar (to taste)
Makes: About 2 cups (enough for 8 pancakes)
3 cups fresh or frozen blueberries
2 to 4 Tbsp sugar (to taste)
1 to 2 Tbsp cornstarch, optional
Whipped cream
Put blueberries, sugar, and cornstarch in a microwave-safe bowl; mix well. Microwave on high for 2 to 3 minutes or until bubbling; stirring after each minute. Serve hot over warm pancakes or waffles. Top with whipped cream.
Variation: Substitute strawberries, raspberries, blackberries, or mixed berries for the blueberries.
My sister made something like this when Christian was at her house and now he requests it every time I make pancakes. I've tried to take a picture, but by the time I remember, it's almost all gone!
Whipped cream
Put blueberries, sugar, and cornstarch in a microwave-safe bowl; mix well. Microwave on high for 2 to 3 minutes or until bubbling; stirring after each minute. Serve hot over warm pancakes or waffles. Top with whipped cream.
Variation: Substitute strawberries, raspberries, blackberries, or mixed berries for the blueberries.
My sister made something like this when Christian was at her house and now he requests it every time I make pancakes. I've tried to take a picture, but by the time I remember, it's almost all gone!
Ultimate Balsamic Pasta Salad
Prep Time: 30 minutes
Serves: 6 to 8
Warning: This salad is highly addictive!
1 lb box rotelle or rotini pasta, uncooked
1/4 cup olive oil
1/3 cup balsamic vinegar
1/2 cup fresh basil, sliced (stack leaves, roll up, and slice diagonally)
Add at least 5 of these:
1 can olives, drained
1 pkg grape tomatoes
1 green bell pepper, cut in 1" pieces
1/2 cup dried cranberries
2 cups cooked chicken
1 can kidney beans, drained and rinsed
1 jar artichoke hearts, drained
1 jar marinated sliced mushrooms, drained
1 jar roasted red peppers, drained and sliced
8 oz. mozzarella, cubed
1/2 cup real bacon bits or cooked, crumbled bacon
2 to 3 green onions, sliced diagonally (white and green parts)
Prepare pasta according to package directions; drain and rinse in colander until cold. Drain well.
Meanwhile, prepare all other ingredients and add to a large bowl. Add drained pasta and gently toss.
Variation: Substitute leaf lettuce for the pasta to make a delicious tossed salad.
I used all of the ingredients, except the green onions, and it was delicious. The cranberries add a nice texture and flavor, so don't be tempted to leave them out if you have them. When I make this again, I will use either the beans or the chicken (most likely the beans because they look nicer and taste great in here!)
Serves: 6 to 8
Warning: This salad is highly addictive!
1 lb box rotelle or rotini pasta, uncooked
1/4 cup olive oil
1/3 cup balsamic vinegar
1/2 cup fresh basil, sliced (stack leaves, roll up, and slice diagonally)
Add at least 5 of these:
1 can olives, drained
1 pkg grape tomatoes
1 green bell pepper, cut in 1" pieces
1/2 cup dried cranberries
2 cups cooked chicken
1 can kidney beans, drained and rinsed
1 jar artichoke hearts, drained
1 jar marinated sliced mushrooms, drained
1 jar roasted red peppers, drained and sliced
8 oz. mozzarella, cubed
1/2 cup real bacon bits or cooked, crumbled bacon
2 to 3 green onions, sliced diagonally (white and green parts)
Prepare pasta according to package directions; drain and rinse in colander until cold. Drain well.
Meanwhile, prepare all other ingredients and add to a large bowl. Add drained pasta and gently toss.
Variation: Substitute leaf lettuce for the pasta to make a delicious tossed salad.
I used all of the ingredients, except the green onions, and it was delicious. The cranberries add a nice texture and flavor, so don't be tempted to leave them out if you have them. When I make this again, I will use either the beans or the chicken (most likely the beans because they look nicer and taste great in here!)
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