Tuesday, January 17, 2012
1 cup red grapes
2 cups fresh or frozen spinach
A handful of frozen blueberries
A handful of frozen strawberries
1 cup water
Blend until smooth.
* Santa brought us a Blendtec for Christmas, so I can stick it in whole, but if you are using a standard blender, shred the carrot before adding it.
Tuesday, November 29, 2011
1½ cups graham cracker crumbs, rolled fine
3-6 Tbsp butter, melted
3 packages (8 oz each) cream cheese, at room temperature
1 cup sugar
¾ tsp vanilla
1 1/3 cup pumpkin
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
½ tsp salt
1 pint sour cream
3 Tbsp sugar
½ tsp vanilla
Mix graham cracker crumbs and butter. Press firmly onto bottom and sides of 10-inch springform pan. Leave in fridge to chill while you do the rest of the prep.
Whip cream cheese in mixer bowl; gradually add sugar, then eggs one at a time. Stir in vanilla.
In separate bowl, combine pumpkin, cinnamon, nutmeg, ginger, cloves, and salt. Mix well; add to cream cheese mixture. Pour filling into crust. Bake at 300 degrees for 55 minutes.
Whip sour cream; add sugar and vanilla. Spread on top of cheesecake and return to oven. Bake 10 more minutes. Cool before removing sides from springform pan. Refrigerate until ready to serve.
Saturday, August 20, 2011
A double does of tomatoes lets you enjoy not only the sweet summery flavor of fresh tomatoes but the deeper, richer tones supplied by the sun-dried variety.
½ lb small red and yellow cherry tomatoes, halved
2 TBSP chopped drained sun-dried tomatoes
2 tsp. capers, rained
½ tsp finely chopped garlic
1 TBSP sherry vinegar
2 tsp lightly chopped fresh thyme
3 TBSP plus 2 tsp. extra-virgin olive oil
kosher salt and freshly ground black pepper
2 large boneless, skinless chicken breast, tenders removed and reserved for another sue. Breast butterflied.
In a small bowl, combine the cheery tomatoes, sun-dried tomatoes, capers, garlic, vinegar, 1 tsp of chopped thyme, 3 TBSP olive oil, ¼ tsp kosher salt and few grinds of pepper. Set aside, stirring occasionally to let the flavors combine.
Heat a gas grill to high. Put the chicken in a shallow nonreactive pan or plate. Rub it over with kosher salt, a few grinds of pepper, and the remaining 1 tsp thyme. Drizzle ½ tsp olive oil over each side of each piece of chicken and rub all over.
Lay the butterflied breast on the hot grill grates and cook, covered, until they have grill marks, 1 ½ minutes. With tongs, rotate the breast 90 degrees and continue grilling until grill marks form, another 1 ½ minutes. Flip the breast and cook the second side in the same way but for a little less time, grilling for 1 minute in one direction and 1 minute in another, until cooked through.
Transfer the breast immediately to two warm serving plates. Sitr the tomato miture and spoon equal amounts over each piece of chicken. Garnish with a sprig of thyme, if you like.
NOTES: I doubled but could have tripled the sun dried tomatoes. It adds a lot of taste to the dish. I am not a caper fan, so I reduced the capers to half; however, next time I will leave them out of the dish. It is up to you on how you want to make it. It is also great with couscous.
Friday, August 19, 2011
Monday, July 18, 2011
Saturday, July 16, 2011
- Freeze in ice cube trays for later use. Then remove and put in plastic baggie. Omit the garlic and cheese. Add right before serving.
- On fresh, warm pasta
- On a sandwich with fresh cut tomatoes and mozzarella (my sister and I's favorite sandwich in the summer. It is even good on a panini sandwich- slightly toasted)
- Pizza (recipe written below)
- On top of steak
- Soup (think summer tomato soup)
- Grilled Vegetables
- On chicken or white fish-- use as a marinated
- In lasagna instead of tomato sauce (or as one of the layers)