I know I promised I would post the recipes here every time I post a new recipe on my blog’s new home … but it’s getting away from me … so much to do with the transfer of domains and all the other things going on in my life … I did export and import all of the email subscribers from here over to there … are you getting emails from my new blog? If not, please go add your email address on my new blog: www.SumptuousSpoonfuls.com … seriously, please, go now! I don’t want to lose you.
Okay, now let’s talk new recipes … here’s what’s new on my blog: click on the pic or the title to see the recipe … I hope you’ll visit me at my new site!
I made a delicious stew the other day with pumpkin, kale, Great Northern beans, and chicken sausage.
It’s a bowl full of comfort and goodness.
Head over to my blog’s new home for the recipe.
My latest creation … please go over to my blog’s new “home” www.SumptuousSpoonfuls.com for the recipe!
I have blogged this delicious spread before, but I have decided it deserves its own post. After all, I’ve made it three times now, and everyone that has tasted it has raved about it … and I keep missing it when it’s gone and having to make more.
I hope you will zip over to my new site for the recipe … and while you are there, make sure to enter your email address in the right sidebar and click the “Get Recipes by Email” button. Eventually I won’t be posting over here anymore and I would really really hate to lose you …
I’ve been dreaming of this granola for weeks it seems … dying to make it … looking for pumpkin seeds at the store. I thought about toasting up some out of one of these little pumpkins I have here, but I really wanted those lovely little crunchy green ones that you can get, not the big seeds you pull out of your pumpkin and roast.
I knew I saw some at the grocery store, but every time I went back, they were gone … FINALLY, this morning, I found some! Granola time, baby!
So I made this lovely granola with maple syrup and pumpkin puree, pumpkin spices, honey, dried cranberries and lots of fun seeds and nuts.
But I’m sorry to say, you’re not going to find the recipe for this delicious holiday granola here …
I’ve decided it’s time for my blog to have its own space … I think we’ve outgrown the capabilities of Free WordPress and we need to move on … sooo I moved everything over to www.SumptuousSpoonfuls.com … yes, all of it, all the recipes, all your comments, everything! Tada! Isn’t that magic?
Please go over there to find the recipe for this granola (and ALL of my others!) and while you are there, I would really love it if you would click the link to follow me there. If I am can figure out a way to redirect all of you lovely people who already follow my blog, I will … and for a little while, I will post little ticklers here to remind you I’m hanging out over there now.
So what are you waiting for? Come hang out with me in my new home and get the recipe for this lovely Maple Spice Pumpkin Cranberry Granola!
My girlfriends were coming for the weekend so I wanted to make them something super delicious … it was chillier than we expected it to be this weekend, so I decided a nice pot of hot soup would be just the thing.
It did happen just perfectly … two of my friends were staying in a camper and when they showed up at my house on Saturday, it was just about lunchtime plus they were quite chilled and hungry so the soup warmed them right up and filled our bellies before we went out to see the sights. I was so happy because they all raved about the soup and the two who don’t like things too hot & spicy said it was just right. Whew!
Shrimp & Tomato Bisque
- 1/2 teaspoon olive oil
- 1 – 3 cloves of garlic, peeled and chopped
- 3 stalks of celery, chopped (about 1 cup)
- 1 cup of chopped onion
- 1/2 cup chopped carrot
- 1/4 cup flour
- 1/4 cup Chardonnay or other white wine
- 2 garden fresh tomatoes + 2 roma tomatoes (about 0.7 lb), peeled and chopped
- 1 cup beef or vegetable broth
- 1 cup mixed vegetable juice such as V8 (or tomato juice)
- About 1/4 cup fresh basil leaves
- About 1 Tablespoon fresh tarragon leaves
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1/2 teaspoon Old Bay Seasoning
- 1 1/2 teaspoons Sriracha (or other hot sauce … use more or less depending on how spicy you like your soup)
- 2 cups fat free half & half
- 1 lb shrimp, fresh or frozen
- To garnish: freshly shredded Asiago or Parmesan cheese and fresh herbs
- Peel and chop the garlic and mix it with the olive oil in a small bowl. Set aside to let the garlic infuse into the oil while you chop the rest of the vegetables.
- Once you’ve chopped all the vegies, heat a saucepan or soup pot over medium heat and pour in the garlic and olive oil, then add the celery, onion and carrots and sautee until the onion is soft and translucent. If the vegetables get dry before the onions are soft, add the wine and cook until it has evaporated. Add the flour and stir to coat all the vegetables.
- Add the wine (if you haven’t yet added it!), tomatoes, broth, juice, herbs, seasonings and Sriracha and stir well to mix. Bring the mixture to a slow boil, then reduce heat and simmer until the tomatoes break up and you have a nice thick soupy mixture, about 20 – 30 minutes or so. Using an immersion or regular blender, puree the soup. (If you have a blender with a glass carafe, let the soup cool a bit before pureeing it to avoid cracking the glass.)
- Pour the soup back into the saucepan and add the half and half and stir to mix, then add the shrimp. Cook over medium low heat just until the shrimp is hot and cooked through. Serve hot, garnished with shredded cheese and fresh herbs if you like, with some flatbread or Naan on the side.
The other day I could feel my body needed something packed full of good nutrients and protein … I didn’t have much time to cook, so I quickly whipped up this delicious smoothie. I like how the kiwi adds a little “zing” to the taste, along with being a nutrient powerhouse. According to a study at Rutgers University, the kiwi is the most nutrient dense fruit, ounce for ounce. It’s high in vitamin C and one study showed that eating 2-3 kiwi fruits a day can reduce the potential for blood clots and decrease triglycerides. Yet another study cited the kiwi’s ability to protect and repair the body from DNA damage, which could protect against cancer. (Source: Super Kids Nutrition)
All of that, plus it makes a really yummy smoothie.
Strawberry Banana Kiwi Smoothie
- 2 small kiwi fruit
- 1/2 cup frozen strawberries
- 1/2 of a frozen banana
- 3/4 cup vanilla yogurt
- 1/4 cup lowfat milk
- 1 teaspoon vanilla
- A few fresh mint leaves
Cut the kiwi in half and scoop out the fruit from the fuzzy skin. Put the flesh of the kiwi along with the rest of the ingredients in your blender and blend everything till smooth. Pour into a glass and enjoy!
I’ve had some really good salsas lately that were fire roasted, so I decided to try making some. The key to making a fire roasted salsa is to roast the vegetables on the grill. The “fire” from the grill gives the salsa a delectable smoky flavor. (Okay, it’s really smoke from the coals that adds the smoky flavor, not fire, but “smoke roasted salsa” just doesn’t have the right ring to it …)
It’s very simple to do, really, but it makes for such a delightful-tasting salsa. So the next time you fire up the grill, I suggest tossing some peppers, tomatoes and onions on there and make up a fire roasted salsa. It’s the perfect healthy, delicious condiment to go with a good quesadilla (like this chipotle black bean quesadilla with avocado cream I made the other day), tacos, eggs, and so much more … I really love a good salsa and always have some homemade salsa in my fridge. This fire roasted salsa has totally won my heart. Strangely, it’s the simpler red one that I love the most, although the hearty Adobo salsa with cilantro and white beans is also lovely in its own chunky way. They each have their own personality, so to speak, just like sisters.
Rojo Fuego Salsa (Red Fire Salsa)
For this salsa, I peeled the tomatoes and peppers after grilling them, resulting in a brilliant fire-red colored salsa.
- 4 whole hot chili peppers (use more or less depending on how hot your peppers are and how hot you like your salsa. Mine were super-hot and a brilliant red color!)
- 4 large garden fresh tomatoes
- 1 onion, cut in fourths (skin on!)
- 4 cloves of garlic
- 1 teaspoon salt
- Heat up the grill and put the chili peppers, tomatoes, and onion directly over the heat to roast. Turn as they cook so all sides are roasted. The skins on the peppers should turn black and charred on all sides, the tomatoes should be soft with the skins cracked, and the onion should be lightly brown.
- Once they are cooked on all sides, remove from the grill and let the vegies cool off until they are cool enough to touch. Pull the skins off the tomato and peppers and onion and discard the skins.
- Put the peeled vegies into a blender or food processor and pulse till everything is very finely chopped and mixed well. If you want a smoother salsa, puree in the blender/food processor to your liking. Store in a covered container in the fridge.
Adobo Fuego Salsa (Adobo Fire Salsa)
When I made this salsa, I didn’t peel the peppers after roasting. The charred bits of skin add a bit of extra smoky flavor to the salsa.
- 2 large garden tomatoes
- 2 – 7 jalapeno peppers (adjust the number of peppers for how hot you want your salsa … if you want a very mild salsa, use bell pepper in place of the jalapeno)
- 1/2 onion
- 2 -3 cloves garlic
- 1/4 cup cooked white beans
- 1 teaspoon salt
- 1 teaspoon adobo seasoning
- A few sprigs of cilantro (just the leaves, not the stems)
- Heat up the grill and put the jalapenos, onion and tomato directly over the heat to roast. Turn as they cook so all sides are roasted. The skins on the peppers should turn black and charred on all sides, the tomatoes should be soft with the skins cracked, and the onion should be lightly brown.
- Once they are cooked on all sides, remove from the grill. Do NOT peel the peppers, but do pull the peel off the tomato and onion.
- Put the tomato, jalapeno, and onion into a blender or food processor with the rest of the ingredients and pulse till everything is very finely chopped and mixed well. Store in a covered container in the fridge.
I have some exciting news for you! Well, it’s exciting to me, anyway, and I hope you find it exciting too … Sumptuous Spoonfuls is teaming up with Swiss Diamond International. I will be crafting some recipes for Swiss Diamond International using their cookware. They are not paying me to do this, but they are giving me samples of their cookware to use in developing their recipes.
I was really excited when Swiss Diamond International contacted me, and even more excited after I read about their cookware. I was intrigued by the use of diamonds in cookware. This is from Swiss Diamond’s web site:
- Diamonds are durable - As the hardest material known to man, diamonds give the coating additional strength and resilience.
- Diamonds are a better heat conductor than metal - Four times more conductive than copper, diamonds create even heat distribution across the pan’s surface. Diamonds also allow the pan to brown food like stainless steel, creating a “fond” that can be used for gravy – or easily washed away with warm soapy water.
- Diamonds are naturally nonstick - One of the most valuable properties of diamonds in a nonstick coating is that very little sticks to them. Coupled with their durability, this creates a lifetime of superior performance.
So I was curious to see if it really works … and I have to say I absolutely love these pans! They cook like a dream … the heat distributes across the pan so well. The food cooks faster and so evenly. And nothing sticks to the pan … with no cooking spray or butter. I tried some of the stickiest, most difficult things (like fried rice) and nothing stuck. And they’re so easy to clean too. (By the way, while Swiss Diamond did give me the pans, they did not pay me to say that … this is my honest experience.) I’m curious to see how well they retain that magic nonstick surface … I guess time will tell.
For this recipe, I used the crepe/omelet pan. This little pan is by far my favorite so far. It has a low lip so that it’s easy to flip crepes, omelets, and pancakes. (Even the IHOP-style pancakes that have always been a struggle for me to flip … I found I can even make giant pancakes – bigger than IHOP’s! – in this pan and they cook and flip SO nicely.) Anyway, I was craving a quesadilla the other day and thought this pan would be perfect for that. I wanted to try making it without any oil or cooking spray and see if the tortilla got properly crisped and browned on both sides. And you know what? It did.
You don’t have to have a crepe / omelet pan to make these quesadillas … any frying pan will do. But it sure makes cooking a pleasure.
Chipotle Black Bean Quesadilla with Avocado Cream
For each quesadilla:
- 1/2 of a ripe avocado
- 1 oz. light cream cheese
- 1 Tablespoon finely chopped onion
- 1 clove of garlic, peeled and chopped fine
- juice from 1/4 – 1/2 of a fresh lime
- 1 – 2 teaspoons plain nonfat yogurt (optional)
- 2 tortillas that fit the size of your pan. I used some whole wheat “wraps” that were a little smaller than my crepe pan.
- Refried black beans (homemade or canned)
- About a Tablespoon of finely chopped onion
- About a Tablespoon of finely chopped chipotle pepper (a jalapeno roasted on the grill would also work)
- About 1/2 oz. of finely shredded extra sharp cheddar cheese
- For serving: your favorite salsa. A fire-roasted salsa is especially nice with this quesadilla!
- First, make the Avocado cream by mashing the avocado in a bowl, then mash in the cream cheese, onion, garlic and lime juice and stir until everything is mixed well and the mixture is fairly smooth. Add a teaspoon or two of plain nonfat yogurt if you like to get it to a nice spreadable consistency.
- Take one tortilla and spread it with a layer of refried black beans, then spread on a layer of avocado cream. Sprinkle the onion and chipotle pepper over, then sprinkle evenly with the shredded cheddar and top it all off with the 2nd tortilla.
- Heat your pan over medium heat. If your pan needs it, spray the pan with cooking spray, then slide the quesadilla into the pan. Cook for about 3 minutes, then check to see if the bottom is nicely browned and crisp. Once it’s brown, flip the quesadilla over with a spatula and cook until it’s brown on the other side and the cheese is melted. (The bottom half is crisp by now so the quesadilla is fairly easy to flip, but if you are making a large quesadilla, you may need to slide the quesadilla onto a cutting board and then flip it over back into the pan.)
- Slide the quesadilla onto a cutting board, cut into wedges, and serve with the salsa.
If you would like to purchase Swiss Diamond cookware, visit http://www.swissdiamond.us/.
This is the sandwich I made with the Roasted Pepper Tomato Tapenade.
It is simply delicious and it’s something you can totally make in a rush. If you’ve got the tapenade in your fridge, the sandwich comes together in a few minutes. All you need is a whole wheat bun, some turkey, sweet onion, fresh garden tomato and some extra sharp white cheddar cheese. If you have a couple large basil leaves that is an excellent finishing touch.
I had about 30 minutes between errands and my daughter’s dance class last weekend to make myself and her something to eat. This is what I made for ME because while I had fed the kids breakfast, I ran out of time to feed myself, so by lunchtime I was starving. In a rush, I started grabbing things from the fridge and this was what became of it.
I managed to snap a few photos somehow before I chowed it down and ran out the door to get my girl to her dance class.
Turkey Tomato White Cheddar Melt
For each sandwich (two halves):
- 1 whole wheat bun, sliced in half, lightly toasted
- Roasted Pepper Tomato Tapenade (recipe here)
- Thinly sliced sweet onion
- A couple very thin slices natural smoked turkey
- A slice or two of fresh garden tomato for each side
- Slices of extra sharp white cheddar cheese
- A couple large fresh basil leaves (or several smaller ones)
- Slice each half of the bun with a good layer of roasted pepper tomato tepenade.
- Set it on a baking sheet, then arrange several thin slices of sweet onion on top of the tepenade.
- Cover with the thin slices of smoked turkey and then a slice or two of tomato (whatever fits!). Top the tomato with a couple slices of white cheddar cheese.
- Bake at 400 until the cheese is good and hot and bubbly and melty.
- Top with a couple fresh basil leaves. Enjoy!
This recipe was shared at Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Tasty Tuesday, Show & Share Wednesday, Cast Party Wednesday, Newlyweds Recipe Linky, Thursday’s Treasures, Friday Food Fight and All my Bloggy Friends.
My friend gave me a bit of this lovely roasted pepper tomato tapenade she made. Ooh it was delicious! I tried spreading it on toast with melted cheese over top. Yum. I put it on a sandwich. Oh yes! I imagined all the things I could do with this scrumptious spread: it would be lovely in lasagna and all sorts of appetizers (little toasts! yes!) and pizzas and things. I only had a tiny bit that she gave me … but … she had told me what she put in it … tomatillos, sundried & fresh tomatoes, roasted peppers, garlic, olive oil … hmmm …
I still had four of the tomatillos she gave me and a couple fresh garden tomatoes, and oh yes, peppers from mom’s garden … and I even had some of the “sundried” tomatoes (that I dried in the oven), so I thought I would see if I could make a tapenade.
I threw in some fresh herbs and capers for good measure. It’s not exactly like her tapenade, but even if I had had her recipe on hand, I am sure I wouldn’t have followed it precisely. I just can’t properly follow a recipe!
I want to thank my dear friend Denise for giving me her marvelous tapenade … which spurred me to try making it. What a wonderful spread!
Roasted Pepper Tomato Tapenade
The best way to roast the peppers, tomatillos and tomato for this tapenade is on the grill, but you could also roast them in the oven.
- 1 medium fresh garden tomato
- 3 roma tomatoes
- 4 tomatillos
- 1 large bell pepper
- 1 hot pepper (I used this big hot red pepper my mom gave me similar to a New Mexico Green Chile, only it’s red … but I think you could use any hot — or not so hot — red pepper)
- 2 – 4 cloves of garlic, peeled
- 1/2 cup sundried tomatoes
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- Several sprigs of rosemary
- A couple sprigs of tarragon
- A few fresh basil leaves
- 1 – 2 tablespoons capers
- Heat up the grill and set the tomatoes, tomatillos, and peppers directly over the heat. Roast until the skins of the peppers are charred and black (make sure you turn them to roast all sides of the vegies!) and the tomatoes are soft. This should only take a few minutes if your grill is good and hot.
- Let the roasted vegies cool for a bit till they are cool enough to handle, then cut out the stem & core of the peppers and tomatoes, leaving the charred skin ON.
- Pop all the ingredients except the capers in a handi chopper or food processor and blend until it forms a smooth paste. Pour the tapenade into a bowl and stir in the capers. Add salt if you like … I didn’t think it needed any.
- Serve on toast or crackers, use as a sauce for pizza, stir it into the ricotta mixture for your lasagna, use it as a tasty sandwich spread … or just let your imagination run wild.
This recipe was shared at Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Tasty Tuesday, Show & Share Wednesday, Cast Party Wednesday, Newlyweds Recipe Linky, Gala Dinner Party, Fit & Fabulous Fridays and All my Bloggy Friends.
It’s National Coffee Day … I intended to make it to the coffee shop this morning to buy myself a fancy coffee, but then I got busy with other things … When I finally got home this afternoon, I still had a craving for coffee. I opened the fridge and there sat a pot of cold coffee that my son had made. It’s very warm (almost summer-ish!) for late September, so I decided a peppermint mocha slushie would be a fitting way to celebrate the occasion.
If I had thought ahead, I would have frozen some coffee ice cubes. Oh well, it was still delicious.
Skinny Peppermint Mocha Slushie
- 1/2 cup coffee, brewed double strength, then chilled
- 1 cup 2% lowfat milk (or fat free half and half would be even creamier … I am sure almond or coconut or soy milk would work fine for this too)
- 3 teaspoons dark unsweetened cocoa powder
- 3 Tablespoons Stevia in the raw
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- several fresh mint leaves (if you have them)
- 1 – 1 1/2 cups crushed ice (or frozen coffee)
Pour everything into a blender and blend till it’s a nice smooth, slushie texture. Add more ice if needed to get it to the desired thickness.
If you bake it in a pie pan, it’s a pie, right?
I am naming this a Pumpkin Apricot Oatmeal Pie to distinguish it from the mushy stuff you usually think of as oatmeal. Don’t get me wrong: I love a hot steamy bowl of oatmeal, but this definitely doesn’t have that soft mushy texture of stove top oatmeal. But then again, it’s not totally soft, moist and dense like a pumpkin pie either, and it has no crust. It’s not cakey either. I think most people would call it baked oatmeal, but really, it’s a cross between baked oatmeal and pumpkin pie. It is packed with dried fruit and has a slightly chewy texture to it. You could eat it for breakfast (because it’s totally healthy and packed full of fiber and protein and vitamins and other good things), or you could add ice cream and a little drizzle of caramel and call it dessert.
This lovely “pie” was inspired by my sweet friend Ann at The Fountain Avenue Kitchen, who made Pumpkin Baked Oatmeal the other day. She always soaks her oatmeal for several hours before she bakes it. I keep meaning to try that method, wondering if it would change the texture, but I never seem to think ahead enough to do it. Maybe next time?
Pumpkin Apricot Oatmeal Pie
- 1/4 cup golden raisins
- 2 Tablespoons rum (optional)
- 1 cup pumpkin puree
- 1 1/2 cups old fashioned oats
- 3 Tablespoons maple syrup
- 2 Tablespoons Stevia in the Raw or brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon real vanilla extract
- 1 cup lowfat milk
- 2 Tablespoons Amaretto (optional)
- 1 egg + 1 egg white
- 1 ripe banana, smashed (or grated apple would be wonderful too … )
- 1 1/2 Tablespoons melted butter
- 1/4 cup dried apricots, chopped into bits
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- For the top: 1/3 cup pecans + a Tablespoon or two of raw turbinado sugar
- Soak the raisins in the rum for at least 15 minutes to get them nice and plump. If you don’t want to include the alcohol, you can use water with a little vanilla and/or rum extract to plump the raisins.
- Preheat the oven to 375 degrees F.
- Mix all the other ingredients (except for the topping) in a mixing bowl until everything is well mixed. Add the rum-soaked raisins (with any residual rum).
- Spray a large pie pan with cooking spray and pour the pumpkin oatmeal mixture into it, spreading it evenly with a rubber spatula.
- Sprinkle the top of the pie with pecans and raw sugar. Bake at 375 for about 40 minutes or until the pie is set and golden brown on top.
To serve, you can cut in wedges and eat it warm, with no topping, or for a fancier dessert oatmeal pie, you can top it with light vanilla ice cream (or vanilla yogurt for an even healthier option!) and drizzle with a little warm caramel sauce. The warm oatmeal pie with the toasted pecans on top and cold ice cream melting into it is really a wonderful contrast, but most of the time I ate it just plain, no topping, because it’s quite nice just like that, with a cup of hot chai.
This recipe was shared at Fit & Fabulous Friday, Share it Saturday, Scrumptious Sunday, Weekend Potluck, Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Thursday’s Treasures and Everyday Mom’s Meals.
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.”
~ Marge Kennedy
The other day I was digging through my freezer trying to identify all the things that were too freezer burned to eat and I came across this “mystery” container with ugly brown stuff in it. I had NO idea what that was. I sniffed it. Poked it. Nope, couldn’t tell what it was. I set it in my pile of “things to discard” … and it wasn’t until morning that I realized it was MOREL mushrooms! Oh NO! my precious most favorite mushrooms in the whole world that my dad gave me … I just couldn’t let those go to waste! I quickly set my mind to thinking what to do with them …
Soup! Yes, mushroom soup. Something wonderfully creamy and cheesy … I originally thought I would puree this soup and make a rich cream of mushroom soup, but once I got it all done, I just didn’t want to do that to my soup. I wanted to savor the soft texture of the mushrooms and caramelized onions contrasted against the smooth creamy, cheesy broth. You can puree it if you prefer. I’m leaving mine with bits of mushroom and caramelized onion floating about in it.
I am SO glad I saved the mushrooms. I feel a bit super-hero-ish now. I have accomplished something most very worthwhile today.
Caramelized Onion Mushroom Gouda Soup
This recipe makes about a quart of soup.
- 1/2 Tablespoon butter
- 1 1/2 cups thinly sliced onion
- 1/4 cup white wine
- 1/4 cup flour
- 2 cups lowfat milk
- 1 cup sauteed mushrooms (Measured after sauteeing … I used morels, but I think you could substitute any mushroom and it would still be a great soup! Whatever mushrooms you choose, try the Chardonnay mushroom cooking method to avoid putting loads of extra fat in your soup … )
- 1 cup beef or vegetable broth
- 3/4 cup shredded Gouda cheese
- Salt & Freshly ground pepper, to taste
- For garnish: freshly grated cheese & snipped green onions
- Heat a medium saucepan to medium and set the butter in to melt. Once it’s mostly melted, add the onions and sautee the onions in the butter. Cover and let cook for just a minute, then remove the lid and stir well. If the pan seems dry, add a little wine and stir well. Cover again and let cook, then remove the cover and stir. Keep repeating this process until the wine is gone and the onions are a lovely dark brown color.
- Stir the flour into the onions and stir to coat all the onions in a lovely jacket of flour, then add the milk, mushrooms, and broth and stir to mix well.
- Reduce heat to medium low and let cook, stirring frequently, until the soup starts to thicken a bit. Add the cheese and stir to mix. Cook until the cheese is melted and the soup is heated through. Try a small spoonful of the soup and add salt & pepper to taste. Serve immediately. Store any leftovers in a covered container in the fridge. I like to put my soup in a glass jar so I can gaze at it every time I open the fridge.
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Shhhh … they aren’t really “noodles” … they just look sort of like noodles. They don’t really taste like noodles either, but I love the noodley look of this colorful vegetable medley. The Pesto Rosso (a.k.a, sundried tomato pesto) really complements the sauteed veggies too, especially when you add some crumbles of cheese on top.
It was getting very close to bedtime last night when I realized I was hungry. I didn’t want to have a big, heavy meal right before bed, but I didn’t want my stomach waking me up in the middle of night either. So I decided at the last moment to cook up something light and healthy but filling enough to tide me over till morning. I’ve been toying with the idea of using zucchini and summer squash as noodles with sauce over top, but when I went to make it, I thought “why just zucchini? why not toss some other vegetables too?” … and so I did.
For me, this was a late night snack, but I could envision these lovelies as a beautiful bed for meat, fish or chicken. Can you imagine how appetizing that would look? Or you could eat them as is for a wonderfully healthy vegetarian dinner. If you want a heartier meal, toss them with some whole grain fettucine or linguine. The wonderful thing about eating vegetables for dinner is you can pretty much eat as many as you want without guilt or worry.
Sundried Tomato Pesto Harvest Vegie “Noodles”
This makes about enough for 1 hearty plateful or two side servings. Multiply if you have more mouths to feed!
- 1 clove garlic
- 1 teaspoon extra virgin olive oil
- 1/3 – 1/2 of a small sweet onion
- 1/3 of a large bell pepper (I used a yellow one)
- 1/2 of a medium-sized zucchini (yielding a heaping cup or so of zucchini “noodles”)
- 1 roma tomato
- About 2 tablespoons fresh herbs, chopped (I used Basil and Terragon)
- A splash of wine (or water)
- About 1 Tablespoon Pesto Rosso (Sundried Tomato Pesto … recipe here)
- About 1/2 Tablespoon white wine (or water)
- To top: crumbled feta or queso fresco — or thin “shards” of freshly cut Parmesan & a cherry tomato or sprig of fresh basil or parsley, for garnish
- Peel and chop the garlic finely and, in a small bowl, mix it with the olive oil. Set aside to allow the garlic to infuse into the oil while you chop up the vegies.
- Slice the vegies into thin noodle shapes. For the onion, slice it vertically and very thin. The zucchini: slice it in half, then slice each half into very thin slices. Cut the slices into noodle-sized strips. The tomato: cut it vertically, then slice like you did the zucchini. The bell pepper: just cut it into very thin strips.
- Now heat a frying pan over medium heat. Add the garlic with olive oil, onion and bell pepper and sautee until the onion is soft. Then add the zucchini and tomato and sautee until the zucchini “noodles” are tender. If the pan gets dry while you are cooking, add a splash of white wine (or water) to keep the vegies moist and tender and make sure they don’t stick to the pan.
- Mix the pesto rosso with a bit of white wine (or water) to thin it out, then toss it with the vegies.
- Top with crumbled cheese or shards of parmesan, garnish with a cherry tomato and/or fresh herbs and serve immediately.
My daughter, her friend and I went up to my friend’s lake house this weekend for a “girls” weekend. I wanted to bring along some fun “girly” things to eat, so I made up some chocolate mascarpone spread so we could make chocolate strawberry bruschetta, and while I was at it, I made a pumpkin maple spread too. But then I needed something to put the pumpkin spread on, so, despite the fact that it was a crazy busy day, on a total whim I started up some dough in my bread machine to make pumpkin cinnamon swirl bread. I wasn’t really sure that I would be home long enough on Saturday to bake it before we left, but somehow I managed it. And I was SO glad I did. This bread, with the pumpkin mascarpone spread is pure bliss to eat. You can just close your eyes and lose yourself in the lovely taste of it. My friend said she felt like she could just keep eating it till she exploded. I told her I wasn’t going to share that on my blog, but now here I am sharing it LOL. The young teenage girls loved it too.
We had such a fun weekend. We went for a LONG walk along the lake, then we had tea and hot chocolate and a lovely dinner … I made the salad, my daughter’s friend made cajun chicken pasta, my friend made green beans and we had rotisserie chicken and chicken sausages too, then we listened to funky music and my friend and I had wine and chatted while the girls danced their hearts out in the living room.
My friend who has three boys and has rarely (if ever?) had a girls weekend, wanted to take some of the bread home to her boys. I couldn’t let her have it ALL (my daughter wanted some!), but I did give her the smaller loaf to take home … so the boys could try it too. I think she loved the girls weekend, but I could also tell she felt a little lost without her boys. I was craving some male energy too. Girls’ weekends are great, but … well, we need our boys, too. However, I do have to tell you my daughter and I were awfully tempted to buy this lakefront house we saw, move to the lake and leave our “city” life behind.
Yeah, that’s not going to happen. It is tempting, though …
Pumpkin Cinnamon Swirl Bread
- 1 package (1 tablespoon) active dry yeast
- 3/4 cup milk
- 1 large egg
- 3/4 cup puréed pumpkin
- 1 tablespoons vegetable oil
- 2 1/4 cups bread flour
- 1 1/4 cups unbleached white whole wheat flour
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/4 teaspoon nutmeg
- To make the swirl: Cooking spray (or melted butter) + cinnamon sugar
- Dump all the ingredients except for the “Swirl” ingredients into your bread machine and set it on the dough setting.
- When the dough is ready, roll it out into a rectangle, spray with cooking spray, then sprinkle with cinnamon sugar and roll it up. (I rolled it up lengthwise, and the dough was long enough to make one loaf pan plus a smaller loaf.)
- Spray your loaf pans with cooking spray and carefully transfer the dough into them, tucking under the ends to form a nice loaf shape. Spray the loaves with cooking spray, cover with a clean towel and set in a warm place to rise.
- When the dough has risen to a big, puffy state (roughly double the size), bake at 375 F. for about 30 minutes or until the loaves are a deep golden brown on top and the loaves sound hollow inside when you thump them.
- Let the bread sit for about 5 – 10 minutes, then slice and serve with Pumpkin Maple Mascarpone Cream.
Pumpkin Maple Mascarpone Cream
- 3 oz. light cream cheese
- 1/4 cup mascarpone cheese
- 1/4 cup pumpkin puree
- 1 1/2 Tablespoons maple syrup
- 3/4 – 1 teaspoon pumpkin pie spice (if you don’t have any on hand, here’s a quick recipe to make your own)
- 1/2 teaspoon real vanilla extract
Let the cream cheese warm up a bit at room temperature, then in a small mixing bowl, mix the cream cheese with the rest of the ingredients until it’s all smooth and very well mixed. You can use a spoon or a mixer does the job quickly and gets the spread all nice and fluffy. Store in an airtight container in the fridge.
This recipe was shared at Scrumptious Sunday, Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Tasty Tuesday, Wonderful Food Wednesday, Newlyweds Recipe Linky, Show & Share Wednesday, Cast Party Wednesday , Full Plate Thursday and All my Bloggy Friends.
with Vanilla Ginger Yogurt Dressing
I found some gorgeous big, juicy, crunchy black grapes at the grocery store the other day. I am not really much of a grape lover (unless it’s WINE!), but my kids like them, so I decided to bring some black grapes home for the teenagers. But my kids didn’t eat them. I even put some in a little container for my daughter for a before-dance snack, but she didn’t touch them. I kept reminding my son that they were there … no luck.
So it seems like I’m stuck eating the grapes. I tried to think of a way to eat them that I would actually enjoy and the first thing that came to mind is a salad. I thought if I added some crunchy walnuts and blue cheese, that would probably make them palateable. And you know what? It worked! I think I may actually start LIKING grapes …
Black Grape, Walnut & Blue Cheese Salad with Vanilla Ginger Yogurt Dressing
Red or green grapes would work nicely in this salad too. Red ones would add more color, too!
- Mixed greens
- Black grapes, sliced or halved
- Walnuts, toasted
- Blue cheese crumbles
- Vanilla Ginger Yogurt dressing (recipe below)
Prepare the dressing and set aside. Fill your salad bowl most of the way with mixed greens. Add a generous amount of grapes and toss to mix. Top with some toasted walnuts and blue cheese crumbles and drizzle with the Vanilla Ginger Yogurt Dressing.
Vanilla Ginger Yogurt Dressing
- 1/3 cup vanilla lowfat yogurt
- 1 – 1 1/2 teaspoons freshly grated ginger root
- milk or rosewater, to thin
In a small bowl, mix the vanilla yogurt with the grated ginger root. Add milk or rosewater as needed (I used a little of each) to thin out the yogurt to the right consistency to drizzle properly.
This recipe was shared at Fit & Fabulous Fridays, Scrumptious Sunday, All my Bloggy Friends, Tuesday Talent Show, Tasty Tuesday, Newlyweds Recipe Linky, Show & Share Wednesday and Lifeologia’s Birthday Party Potluck.
Is it okay to have cake for breakfast? Because I really can’t sit here and look at all this drizzly chocolate and finish this post without eating some … it’s just TOO tempting.
This all started when Justine at Full Belly Sisters shared her recipe for Cannoli Ice Cream. It looked SO good! A few of my foodie friends also made it and they ALL raved about it. I was totally intrigued by the idea of using ricotta in ice cream … and so I decided to jump on the bandwagon and try it too.
I tasted the mixture before it went in the ice cream maker …oooooh yummmm! It tasted SO wonderful! … and when it came out, it was perfectly frozen and I couldn’t wait to dig in.
I discovered something about myself that day. I have a texture issue with ricotta cheese. At least in ice cream. I want my ice cream super smooth and creamy. Crunch from nuts or chewy brownie bits and things like that are ok. But any grainy texture at all … nope. I just can’t to it. Don’t get me wrong: the cannoli ice cream is fabulous, and maybe I screwed up and just didn’t puree it long enough in my blender. I do highly recommend trying the ice cream. Every single one of my friends that tried it totally RAVED about it. But I just couldn’t eat it. And since my kids will not touch anything with nuts in it, they would not eat it either. I put it in my freezer and forgot about it … until I was cleaning out my freezer the other day. I almost threw it out, then I had second thoughts. I stuck it in the fridge instead and started thinking: what could I do with this wonderful mixture? I toyed with the idea of a dessert lasagna, but that sounded like a lot of work.
I don’t know what made me think of it, but somehow I thought of doing an icebox cake. I’ve never ever made one before, but I’ve often marveled at the simplicity and beauty of them. And so began my first icebox cake. I was so incredibly excited to see the beautifully layered result and I cannot believe that chocolate graham crackers and ricotta cheese could transform into such a beautiful, decadent dessert! The crackers become delightfully cakey and they create such a GORGEOUS layered effect … I can’t wait to make my next icebox cake! I already have visions of other flavors dancing around in my head …
Chocolate Pistachio Cannoli Icebox Cake
Inspired by Full Belly Sisters Cannoli Ice Cream. I didn’t have the full amount of ricotta mixture shown here because I had eaten SOME of the ice cream, but really it doesn’t matter. Just keep layering till it’s gone! This makes enough for 2-4 desserts, depending on how big your servings are. If you’re making it for a crowd, you’ll probably want to at least double the recipe.
- 1/2 cup milk
- 1/2 cup sugar
- 1 teaspoon vanilla
- small pinch of salt
- 1 3/4 cups good-quality ricotta (I used lowfat)
- 1/4 cup pistachios, chopped roughly
- about 2 ounces dark chocolate, at least 70% cocoa, chopped
- Chocolate graham crackers (or cookies) — I used 4 full-size crackers, but you may need more.
- additional chopped pistachios and chocolate syrup, for garnish (optional)
- Put the sugar, vanilla, salt and milk in your blender and blend until the sugar is dissolved. Add the ricotta and puree until smooth.
- Pour the ricotta mixture into a bowl and stir in the chopped pistachios & dark chocolate.
- Spray a small bowl or tray that fits your cracker size/shape, and set a cracker on the bottom. (I used two small square bowls that each fit half a cracker nicely.) Spread a layer of the ricotta mixture on top, then add another cracker, then another layer of ricotta. Repeat until the ricotta mixture is gone, ending with the ricotta mixture on top. Cover your bowl (or tray or whatever you’re using) with a plate that fits tightly (or if you must, use plastic wrap) and refrigerate overnight.
- To serve, cut wedges of the “cake” and use a spatula to place them on your plate, drizzle with chocolate syrup and serve. I would highly recommend garnishing this beautiful cake with some roasted, salted chopped pistachios, but alas, I was all out … at least I had chocolate syrup!
This recipe was shared at Kitchen Fun Friday, Weekend Potluck, Friday Favorites, All my Bloggy Friends, Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Wonderful Food Wednesday and Scrumptious Sunday.
on Toasted Ciabatta with Melted Gouda Cheese
Today I was HUNGRY and needed something substantial. Something with protein. I briefly considered making up a BLT, but I decided I didn’t want to mess with making bacon. I needed something quick so I could get back to work.
So an egg sandwich sounded about right … But I wanted something really tasty that would satisfy my hunger AND my taste buds. Pesto rosso to the rescue! If you haven’t heard of Pesto Rosso, it’s a magical tomato pesto made with sundried tomatoes and almonds. The Foodie Physician introduced me to it. I have had this lovely red pesto several times spread on toast for a snack and reveled in the taste of it each time, but today I thought I would put it to the test in a sandwich.
A few minutes later I was munching on one of the BEST breakfast sandwiches I have ever had. The lovely ciabatta and fresh garden tomato are wonderful, of course, and the sweet pepper and onion certainly pitch in along with the melted gouda cheese, but the Pesto Rosso is what really turns this sandwich from a ho-hum regular run-of-the-mill sandwich … into a sandwich to remember.
Sweet Pepper Pesto Rosso Breakfast Sandwich
Makes 2 normal-sized breakfast sandwiches or 1 extra large one. I used Gouda cheese from Dofino, since they were so kind as to send me samples.
- 1 egg
- About 1 tablespoon of chopped sweet bell pepper (I used yellow … red or green would work too)
- About 1 tablespoon of chopped sweet onion
- Several slices of Gouda cheese
- Ciabatta bread, sliced horizontally (I used my homemade ciabatta)
- Pesto Rosso (recipe here)
- Sliced fresh garden tomato
- In a small bowl, whisk the egg with a small spoonful of cold water till smooth (the water will help keep your egg moist and perfect). Season with Red Robin Seasoning (or your favorite seasoned salt) and fresh ground black pepper, then stir in the chopped sweet onion and bell pepper.
- Heat your frying pan to medium heat, pour in the egg mixture, reduce heat immediately to medium low. Cover the egg with gouda cheese slices, then set the cover on the pan and let cook, checking frequently, until the egg is cooked through and the cheese is melted. I pushed in some of the edges of the egg to make it into a more manageable size for the sandwich.
- While the egg is cooking, cut 2 pieces of ciabatta about the size for half of your egg (or a large piece of ciabatta if you are making a ginormous sandwich), slice them horizontally and toast the bread, then spread the bottom half of the ciabatta with a generous amount of Pesto Rosso. Slide the egg on top of the Pesto Rosso and then add fresh tomato slices and the top half of the ciabatta bread.
This recipe was shared at Thursday’s Treasures, Full Plate Thursday, Friday Favorites, Fit & Fabulous Fridays, Weekend Potluck, Melt in your Mouth Monday, Totally Tasty Tuesday and Kitchen Fun Friday.
with Great Northern Beans & Tahini Yogurt Ranch Dressing
Have you ever made something once and thought “it’s good, but it really ought to be better?” Yeah, that’s what happened here. The first time I made it I used a great big eggplant and I tried cooking it on the grill. Except my coals ran out of heat and the eggplant didn’t get properly cooked and it was this awful rubbery texture. I ended up picking all of the eggplant out of my salad that night and just eating the tomatoes with the corn and bread … not that that was a BAD thing, it was quite delightful that way. I just hated wasting the lovely eggplant …
So: take 2. This time I used a couple of my fairy tale eggplant. If you’ve not seen fairy tale eggplant, they are those tiny purple eggplant that look SO adorable because they are about finger sized or a little bigger, maybe half my hand size? You never have to peel them or salt them because their skins are perfectly tender and they are never bitter. If you’re inexperienced with eggplant, fairy tale eggplant are a good place to start. This time was definitely better … but something was missing … oh my gosh! the corn! I totally forgot the corn. Okay, so I went and grabbed some corn from the freezer, cooked it up and added it … ah! much better!
Fairy Tale Tomato, Corn & Bread Salad
Adapted from Williams Sonoma. For one hearty serving or two small “sides”:
- 2-4 fairy tale eggplant (about 1/2 cup after roasting/chopping)
- 1 cup fresh garden tomato, chopped into bite-size chunks
- 1/2 cup cooked white beans, drained
- 1/2 cup cooked corn, drained
- 2 slices of sweet onion, chopped coarsely
- 1 – 1 1/2 cups toasted whole wheat bread cubes (about 1 inch in size … or smaller … to your liking)
- A few fresh basil & tarragon leaves
- A few roasted sunflower seeds
- Tahini yogurt ranch dressing (recipe below)
- Slice the fairy tale eggplant lengthwise in 1/2-inch slices. (You can use other eggplant in place of Fairy Tale, but you may need to peel them first.) Spray a baking sheet with cooking spray and set the eggplant on the baking sheet. Spray them with cooking spray and sprinkle with a bit of salt or Red Robin Seasoning. Roast the eggplant in the oven or toaster oven at 400 for about 10 minutes or until they are tender.
- While the eggplant are cooking, chop the tomato and onion and heat the white beans and corn up. Also, set the bread cubes on another oiled baking sheet and let them toast in the oven for the last few minutes of the eggplant roasting or until the cubes are lightly browned and toasted.
- Chop the eggplant into bite-size chunks. In your salad bowl, toss the eggplant, tomato, corn and onion till well mixed. Gently fold in the toasted bread cubes, drizzle with tahini ranch dressing and sprinkle with fresh herbs and sunflower seeds.
Tahini Yogurt Ranch Dressing
- 1/2 cup nonfat greek yogurt
- 1/2 cup lowfat buttermilk
- 1 1/2 Tablespoons tahini
- 1 Tablespoon light mayonnaise
- 2 cloves garlic
- 1 cup mixed fresh herbs (I used rosemary, basil, thyme, tarragon, oregano, parsley … dill would be wonderful too, but my dill plant has died off)
- 1 teaspoon sugar
- 1/2 teaspoon onion powder
- 1/4 – 1/2 teaspoon salt (start with 1/4 teaspoon and add more to taste as needed) + freshly ground pepper to taste.
In a handi chopper or food processor, blend all ingredients till the herbs and garlic are well chopped and the mixture is fairly smooth. Taste the dressing and add salt and/or pepper to taste. Store any leftover dressing in a covered container in the fridge.
Tortilla soup is one of the most marvelous things in life. It’s got everything going for it: the lovely crunch of the tortilla chips, the oozy melted cheese, tasty Mexican flavors, the soothing comfort of a hot bowl of soup. Plus it’s great for your sinuses and your health and it’s so easy to make. It’s such a versatile soup too: it can be a nice vegetarian meal or starter, or you can add meat or seafood to it for a heartier soup. The other thing I like about tortilla soup is it helps use up those chips on the bottom of the bag that aren’t big enough for other uses (like dipping).
I made this simple soup without any meat, allowing the flavors of the tomato and the peppers to really shine through, but you can add meat if you like. I listed a whole bunch of things you could add to this soup if you want to change things up a bit.
Simply Spicy Tortilla Soup
- 2 teaspoons olive oil
- 3 cloves garlic, peeled and chopped
- 1/2 of a large onion, peeled and chopped (about 1 cup)
- 3 fresh garden tomatoes, peeled and cored (about 1 lb or 2 cups after they are pureed) … canned tomatoes work too
- 3 jalapenos, chopped (use more or less depending on how spicy you want your soup … you can substitute other peppers for the jalapenos too … use bell pepper for a milder soup, or a different hot chile pepper to vary the flavor)
- 2 cups chicken or vegetable broth
- 3/4 cup tomato sauce
- 1 teaspoon cumin
- 1/2 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- Baked or fried tortilla chips (or strips)
- Shredded Mexican and/or queso fresco crumbles
- Cilantro leaves
- Optional add-ins:
- sautee with the onion/garlic: celery, carrots, zucchini or other veggies
- add with the tomatoes/peppers: chicken, pork, shrimp, crab, avocado, lime juice, cooked corn, cooked beans, hominy
- Heat a medium saucepan over medium heat. Once the pan is hot, add the olive oil and swirl it around, then the chopped onion and garlic. Sautee until the onion is very soft and translucent.
- Pour the tomatoes (with juices) into a blender and blend till smooth. Add them to the pot along with the jalapenos, broth, tomato sauce, and seasonings. Reduce heat slightly and allow the soup to simmer for about 15 – 30 minutes, stirring occasionally, to allow the peppers to cook and the flavors to meld.
- To serve: pour the hot soup into bowls, sprinkle with tortilla chips and cheese, then cilantro and avocado (if you like).
This recipe was shared at Totally Tasty Tuesdays, Newlyweds Recipe Linky, Cast Party Wednesday, Full Plate Thursday, Kitchen Fun Friday, Weekend Potluck, Lifeologia’s Birthday Party Potluck, Fit & Fabulous Fridays and All my Bloggy Friends.
When Sonali at The Foodie Physician posted this Pesto Rosso, I was immediately taken with it. Suddenly I wanted nothing but to make her lovely red pesto. With all the fresh garden tomatoes in my kitchen at the time, I couldn’t bring myself to go buy sundried tomatoes to make this, so I decided to try oven-drying some of them. It worked! I got some really lovely oven-dried tomatoes out of it. I didn’t pack them in oil, though. I just stuck them in a bag and put them in the fridge. They softened up a bit in the fridge, but much to my joy, they had the same lovely sundried tomato taste. So I used them in the pesto rosso and it turned out just as wonderful as I had imagined.
If you want to try oven-drying your tomatoes, here is the post from Love the secret ingredient on how to “sun” dry your tomatoes in the oven. She says it takes 5-6 hours, but it took my tomatoes about 9 hours to dry. I think it really depends on your oven.
Here are some suggestions from Sonali at The Foodie Physician on how to use this marvelous tomato-based pesto:
- Mix with a little pasta water and toss with hot pasta. Top with shredded Parmesan. Instant dinner!
- Spread it on hot or cold sandwiches- anything from turkey sandwiches to grilled cheese
- Top grilled chicken breasts, fish or other meats with it
- Mix it with a little ricotta or goat cheese and use it as a stuffing for chicken breasts or pork chops (or lasagna!)
- Add flavor to vegetarian or egg dishes- try stirring a spoonful into sautéed vegetables or a frittata
- Mix it with Greek yogurt to make a healthy dip for vegetables or chips
- Spread it on garlic bread for an extra hit of flavor
- Use it onto homemade pizza dough as an alternative to tomato sauce
- Spread it on toasted country bread and top it off with some arugula and shavings of Parmigiano Reggiano for a healthy snack (actually, it’s great on bread all by itself!)
I think it would also be marvelous to stir a spoonful or two into an Italian soup, or use a spoonful as a beautiful & tasty garnish on top of a thick, creamy soup.
- 1/3 cup sliced almonds
- 1/2 cup sundried tomatoes
- 1 – 2 cloves of garlic, peeled
- 1/4 teaspoon red pepper flakes
- Several fresh basil leaves
- A sprig of fresh rosemary
- 1 teaspoon balsamic vinegar
- 5 ounces small tomatoes (cherry or grape would work well … I had some tiny romas from mom’s garden that seemed perfect)
- ¼ cup extra virgin olive oil
- 1/3 cup grated Asiago cheese (Sonali recommends Parmigiano Reggiano, but I had Asiago on hand …)
- Place the almonds, sundried tomatoes, garlic, red pepper flakes, and herbs in a handi chopper or food processor. Pulse several times until everything is finely chopped.
- Add the balsamic vinegar, tomatoes, and olive oil and process until the tomatoes are finely chopped. (Sonali says to add the olive oil in a steady stream while the processor is on … my handi chopper doesn’t allow for that.)
- Add the cheese and pulse just a couple times to mix it in fully.
My sister gave me this pretty parfait glass … isn’t it gorgeous? This is a simple idea to dress up a Lemon Poppy Seed cupcake (muffin? What IS the difference between muffins and cupcakes anyway?) and change things up if you are tiring of the same old cupcake. I used an unfrosted Zucchini Lemon Poppy Seed cupcake for my trifle, but if you have another on hand, feel free to use that! You could change out the flavors, add fruit, whatever you like. If you use healthy cupcakes like my Zucchini Lemon Poppy Seed ones, it can make for a very healthy breakfast, snack or dessert. You could do this on a larger scale in a glass bowl using several cupcakes and a big tub of lemon yogurt for a party too.
Lemon Poppy Seed Yogurt Trifle
For each trifle you will need:
- 1 lemon poppy seed cupcake (a normal sized one … if yours is a large-size “muffin”, half of one will do!)
- 1 small container of lemon lowfat yogurt (or use plain yogurt and mix in lemon juice/lemon zest & some sweetener)
- Garnish: Poppy seeds and fresh lemon slices
Cut the cupcake into small squares (about 1/2 inch wide/deep/tall). In a pretty parfait glass, carefully spoon in some of the yogurt, then add some of the cupcake squares. Top with another layer of yogurt (reserving a dollop for the top), more cupcake squares, then a nice dollop of yogurt on top. Sprinkle the top with poppy seeds and garnish with fresh lemon slices. Serve immediately with long, fancy ice cream parlor-style spoons if you have them.
with a sweet rosewater glaze
I have been planning/dreaming of making these scones since June, when my friend Melissa posted her Rose Butter Tea Sandwiches. I saw the rose petal sugar she used on her pretty little tea sandwiches and thought: hey I could use that in SCONES!
So, when my most fragrant rose bush was covered with roses, I gathered some and made some rose sugar and set it in my cupboard to wait for a week. A week went by, and then a month, and then another. I told my daughter I was planning to make her rose scones and her face lit up. But life got crazy and the summer got SO hot and there never seemed to be a good time to bake rose petal scones.
Now it’s fall, the temperatures are dropping and my thoughts are turning to baking again. I woke up this morning, looked at the clock and decided today is the day I’m going to make those rose petal scones.
These scones have a soft, gentle rose flavor. It’s just a light hint of rose, like a passing floral scent on a breeze.
White Chocolate Rose Petal Scones
Inspired by Melissa at ChinDeep, who makes the most beautiful things with edible flowers. Plan ahead if you want to make these because it takes a week to make the rose petal sugar.
- 1 cup all-purpose flour
- 1 cup unbleached white whole wheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup rose petal sugar (recipe below)
- 6 tablespoons chilled butter, cut into little pieces
- 1 egg
- 1/4 cup vanilla low fat yogurt
- 1/2 cup plain low fat yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 teaspoon culinary rosewater (my recipe for rosewater is here)
- about 3/4 cup good quality white chocolate chips (I used Ghirardelli)
- Rosewater glaze (recipe below) and fresh clean organic rose petals (if desired, for garnish)
Preheat oven to 400 degrees. Spray a large cookie sheet with cooking spray.
In a bowl combine flours, baking powder, baking soda and salt. Stir in the rose petal sugar, crushing any lumps with your fingers.
Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!)
- Make a well in the center of the flour mixture and add the egg, yogurt and extracts. Mix until just blended (dough will be soft and wet).
Turn onto a floured surface and knead lightly 3-4 times. Pat or roll the dough into a circle about 1/2 inch thick. Cut into wedges and place on your prepared cookie sheet.
- Bake scones for 12-14 minutes or until golden brown. Drizzle with rosewater glaze and let the glaze set. At serving time, garnish with fresh organic roses or rose petals (if you like).
Sweet Rosewater Glaze
- 1 cup powdered sugar
- 3 teaspoons culinary rosewater
In a small mixing bowl, stir together the powdered sugar with the rosewater till smooth.
Rose Petal Sugar
Recipe from ChinDeep
- 1 cup white sugar
- 2 cups very fragrant, unsprayed rose petals, washed and dryed completely
In a food processor or handi chopper, pulse the sugar and rose petals until the rose petals are tiny little confetti-like pieces. Put the sugar in a covered jar and wait for a week before you use it.
This post is an Eating the Alphabet post.
This month we’re cooking things that begin with the letters P, Q or R. R is for ROSES!
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Click here to see the other great Eating the Alphabet Challenge recipes this month …