Friday, July 31, 2009
Wednesday, July 29, 2009
Now we hear how good oatmeal is for us and as we age, fighting the cholesterol battle is made easier by including oatmeal into our diets.
Being the purist that I am, I love the Quaker Old-Fashioned Oats. I have a container of quick cooking oats that I use for baking and I have the little Quaker Oats packets for the grandkids who love all the sugary flavors, but give me the real cooked stuff any day. The husband and I both like oatmeal…him with Tupelo honey and me with a little brown sugar. We both add cinnamon and sometimes fruit or nuts. OK…now once in awhile it is nice to change it up a little, so here’s a recipe to keep your breakfast interesting and still get your oats! Pancakes made with oats. Yes that’s right…pancakes! I made these this morning and they are awesome. The hubs even liked them! A winner!! I will make these over and over as they are a pretty healthy alternative to a bowl of oatmeal. They are also versatile because you can add a little cinnamon to the batter if you like, or toss in some blueberries, or how about some pecans. I diced up a nectarine and mixed in some raspberries and a Tbsp. of sugar. (You could use Splenda). That is how I topped my pancakes…no syrup. What a good way to start the day! You might also want to try these with kids who don't like the texture of oatmeal but who love pancakes. Pour a little sugar free syrup over them or sprinkle with confectioners' sugar! The batter is a nice consistency so you can use it to make shapes for the kids. Also, if you have extra batter and you know you won't have the opportunity to use it up, freeze it! Or make up a batch of pancakes, freeze and pop into the toaster oven when ready to use. Voila...an easy and hearty breakfast when you are in a hurry or the kids have to get to school. If you want a breakfast sandwich, I can see rolling a pancake around a link of turkey sausage. Still pretty healthy! Once again, this is a nice easy recipe that you can toss together in the morning, or mix the dry ingredients the night before and just mix up with the rest in the morning. It is versatile as to what you can add to the mix. And it is good for you!
Tuesday, July 28, 2009
Monday, July 27, 2009
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
2 scallions, thinly sliced
1/4 cup olive oil
Crumble the feta into a bowl. Chop the tomatoes and olives, dill and parsley and thinly slice the scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oil, or to taste. Delicious served with triangles of fresh pita bread.
Friday, July 24, 2009
Frozen Fruit Tart
8 graham crackers
2 Tbsp whole natural almonds
1 Tbsp sugar
1 Tbsp canola oil
1 Tbsp honey
2 tsp water
1 1/2 cups light vanilla ice cream (such as slow or double churned...my fave here is Edy's Vanilla) 1 1/2 cup mango or passion fruit sorbet
3 ripe nectarines, pitted and cut into 8 wedges
2 ripe plums, pitted and cut into 8 wedges
1 cup raspberries
Preheat oven to 350 degrees.
Prepare crust: In food processor with knife blade attached, pulse graham crackers until fine crumbs form. Add whole almonds and sugar; pulse until almonds are finely chopped. In cup, mix canola oil, honey, and water; drizzle over crumb mixture.
Pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and up side of a 9" round tart pan with removable bottom. Bake crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack.
Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes or until slightly softened. Spoon ice cream and sorbet alternately into tart shell, pressing with back of spoon to smooth; cover and freeze until firm, at least 4 hours or overnight. Carefully remove side of pan and place tart on round platter. Arrange circle of nectarine wedges 1 inch from edge of tart, then circle of plum wedges inside of nectarines. Mound raspberries in center of tart. Serve immediately.
This serves 8 and is only 8 g of fat per serving, so you don't break the calorie bank with this little indulgence! It is also a good way to get the kids to try new fruits! Let them help you put the ice cream and sorbet in the shell and when it is frozen they can pile on the fruits themselves. It may not look perfect, but it will taste great and once they try the juicy goodness, you may have helped them try something new!
Thursday, July 23, 2009
The talk was about the artist Liliana Porter who is Argentinian. She is an interesting sort who uses toys and dolls in her art and has a very wry sense of humor. She also interjects some political bias through her use of images of the Argentine flag and images of Che Guevera. Very different, but I learned something new!
Now on to the Tapas workshop. We were fortunate to have a wonderful caterer and former restaurant owner as our chef, along with her equally talented husband. They created a fabulous evening of not only great food, but healthy food. We had little fresh breads made on the grill and topped with roasted veggies. This is a photo off her website of that. There was sweet and juicy apricot chicken kebobs and shrimp kebobs. We had tabouli with the freshest of herbs picked from her garden that morning. There was wine and great conversation...seeing some old friends there and enjoying the lovely summer weather on the flowered terrace at the museum. At right is the historic mansion where we mingled on the terrace and porch. http://newyorktraveler.net/fountain-elms-historic-site-utica/
Tuesday, July 21, 2009
Oh gosh, how cute are these? Here is another summer dessert idea that is fun for the kids. We love cupcakes because they are "just enough" and so easy to serve at the kids' parties. But for the summer, this is a "cool" idea and gives you your cake and ice cream in a cupcake liner. And, you can experiment with ice cream flavors and toppings. Some of the things that came to mind were:
Coffee ice cream and Heath Bar toffee bits
Mint Chocolate Chip ice cream and mini chocolate chips
Peanut Butter Ice Cream and chopped peanuts
Maple Walnut Ice Cream and chopped toasted walnuts
Raspberry Swirl ice cream or Sorbet with chopped bittersweet chocolate
Strawberry ice cream with chopped milk chocolate
Vanilla ice cream with toasted coconut
Vanilla ice cream with chopped chocolate covered almonds
Vanilla or chocolate ice cream with chopped Milky Way bars
OK, had enough? I told you that all you need is your imagination and a favorite flavor! And ask the kids! They can always come up with some great combinations.
Ice Cream Cupcakes
1 Sara Lee frozen pound cake
3/4 cup heavy cream
1/2 cup confectioners' sugar
2 pints ice cream, flavor of your choice, slightly softened
1 cup toppings that you want to use for mixing in
Arrange 12 paper liners in a 12-cup muffin tin. Cut pound cake unto 1/2-inch thick slices. Use a 2-inch biscuit cutter to cut 12 circles from slices, reserving scraps for another use (like trifle, perhaps!) Place circles in bottoms of cupcake liners.
Combine heavy cream and confectioners' sugar in a bowl and whip with an electric mixer until cream holds stiff peaks. Scoop ice cream into a large bowl. Reserve 1/4 cup toppings; add remaining toppings to bowl with ice cream. Combine by mashing ice cream and toppings with back of a large spoon. (If ice cream gets too soft, place bowl in freezer for 10 minutes before continuing.)
Top each pound cake circle with a scoop of ice cream and cover with whipped cream. Sprinkle with remaining toppings. Lightly drape cupcakes with plastic wrap and place in freezer until form, at least 2 hours or up to 3 days.
Monday, July 20, 2009
Meanwhile, in a medium bowl, beat sweetened condensed milk, egg, and vanilla.
Saturday, July 18, 2009
The weather here has been so dreary. Central NY is not having a very nice summer...rain, cool temperatures. A lot of the blahs going around. So we have to make the best of it by making happy food!! How about a tropical sundae? I found a version of this in ALL YOU magazine and changed it up a bit. Result? Delicious and like a pina colada for kids! For an adult version of this dessert, add a little white rum to the caramel sauce. Or you can try using a different flavor of ice cream...I used Dulce de Leche. You can always add a sliced banana to the pineapple and caramel sauce while you are caramelizing. This would be like a warm banana split with some fresh whipped cream and toasted peanuts on top. Use your imagination. This is a cool and decadent way to end your summer supper!
Pina Colada Sundae
1 cored fresh pineapple
4 Tbsp. unsalted butter
1/4 cup packed light brown sugar
3 cups vanilla ice cream
1. Slice pineapple into eight rings and cut each into 6 pieces.
2. Warm butter in a large skillet over medium high heat. When butter begins to foam, add pineapple and brown sugar and cook, stirring frequently, until pineapple begins to brown and sugar is dissolved, 2-4 minutes. Remove from heat, scrape into a shallow bowl and let stand until just warm to the touch, 2-3 minutes. (If you wish to add rum, add when you remove from the heat and stir well. Then let rest.)
3. Divide ice cream among 6 dessert dishes or layer into parfait glasses. Top each dish with pineapple and sauce. Sprinkle with toasted coconut
Wednesday, July 15, 2009
Be a Flavor Artist
Walking through the chip aisle at your local store, you stop and sigh. Sour cream and onion? Been there, done that. Smokin' jalapeño? All bark, no bite. Mesquite BBQ? The thrill of the grill is gone for you. If only you could find a snack with some personality. Stop searching and start shaking. With the Create-A-Chip Kit from Kettle Brand Potato Chips, you're free to come up with your own fab flavors. The kit gives you a blank slate (four bags of unseasoned chips) and seven all-natural seasoning blends to kick-start your thinking. It's up to your imagination—and the contents of your pantry—to provide the rest. Think you've come up with a killer recipe? Share it online. You could win a year's supply of Kettle Brand chips. You've finally bagged the prefect snack. Look for the Create-A-Chip Kit in grocery stores or purchase online at http://links.namgclubs.net/ctt?kn=24&m=4171671&r=MzY0NTU5NDIyMQS2&b=0&j=MTI2NTE5Njc3S0&mt=1&rt=0.
Tuesday, July 14, 2009
Corn and Bean Salsa
1 can shoepeg corn, rinsed
1 can black eyed peas, rinsed
1 can black beans, rinsed
1 can Old El Paso chopped green chiles
1 stalk celery, diced
1small jar chopped pimentos
1 red onion, diced
3/4 cup sugar
1 cup oil
1/2 cup cider vinegar
Mix the first set of ingredients together in a non-reactive bowl. Heat the sugar, oil and vinegar until the sugar has dissolved. Pour over the bean mixture. Put covered in refrigerator overnight to marinate. The next day, drain the salsa and put into a bowl for serving. Frito-Lay Scoops are great for this as they help pick up all the great goodness! Ole'!!
Click here Harried Mom of Four for a really cool giveaway!
Sunday, July 12, 2009
Dissolve 2 Tbsp of honey in 1/4 cup boiling water.
Puree 1 cup thawed frozen blueberries and 1/2 cup cold water in a blender.
Pour the blueberry puree through a fine-mesh strainer into a pitcher.
Add up to 3-1/2 cups cold water and the dissolved honey to the pitcher and serve.
Saturday, July 11, 2009
Friday, July 10, 2009
Tuesday, July 7, 2009
Friday, July 3, 2009
Have a Happy 4th of July everyone!
Mini Banana Zucchini Muffins
1/2 cup butter
1/2 cup sugar
1-1/2 cups mashed banana
1 tsp vanilla
1 cup white flour
1 cup wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 cup whole milk with a splash of vinegar
1/2 small zucchini, grated (I used a microplane grater for this step)
Mix all ingredients together and bake in mini muffin tins sprayed with PAM at 350 degrees for 10-15 minutes. Cool a couple minutes and turn out from pan. These freeze well.
This will make about 48 mini muffins.