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!
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!
The other day I was cruising around the blogosphere when I saw some coconut ice cream … I’m not much of a fan of that dried shredded coconut, but I love the flavor of coconut … and I thought: wouldn’t coconut ice cream be dreamy? Or better yet, coconut RUM ice cream? Oh and then you could go a step further and make it pina colada ice cream.
I didn’t want all the fat and sugar from the recipe I saw so I made up my own. It’s fruity with that creamy coconut taste and an underlying hint of banana … because frozen bananas have a luscious creaminess to them that no other fruit can quite attain.
And just for good measure (and a little color!) I added some more fruit on top.
Banana Colada Ice Cream
- 2 cups fat free half and half
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 frozen bananas
- 1/2 of a can of light coconut juice
- 1/4 cup pineapple orange juice concentrate
- 3 Tablespoons of coconut rum
- In a medium saucepan, mix half & half & sugar. Heat, stirring frequently, until small bubbles form at the edge of the pan.
- In a separate bowl, beat the egg with a whisk or mixer until frothy.
- Slowly drizzle a stream of the hot cream mixture (about 1 cup of it) into the egg, whisking or beating constantly.
- Gradually add the egg mixture back into the remaining hot cream mixture in the saucepan, whisking as you go.
- Cook over medium-low heat, whisking constantly, until mixture thickens slightly and is thick enough to coat the back of a spoon–roughly 5 minutes.
- Pour the hot mixture into a blender with the vanilla, frozen bananas, pineapple orange juice concentrate and coconut rum. Blend until smooth.
- Put the mixture in the fridge until cool. Freeze in an ice cream maker according to the manufacturer’s instructions.
- Serve topped with the honey spiced fruit compote
Honey Spiced Fruit Compote
This makes a small batch of fruit compote, just enough for about 2-3 servings, depending on how much fruit you pile on and how big your servings are. Mix up the fruits if you like — pineapple or mango would be wonderful too.
- 1 kiwi fruit, peeled and chopped
- 5 – 7 strawberries, tops removed and chopped
- 1/2 Tablespoon honey
- 1/2 teaspoon vanilla
- A dash of each: nutmeg and ground ginger
- 1 banana, peeled and sliced
Mix all the ingredients and let sit for 15 minutes or so or until the fruits start juicing a bit. Pour over the frozen ice cream.
I love salsa. The heat of it. The variety. The fun ways you can use it. You can put so many things in a salsa. I had some tomatoes that were begging me to make them into salsa, but I wanted to do something a little different this time …
I’ve heard of mango salsa, but I’ve never seen or tried kiwi in a salsa. Or pomegranate seeds. I threw those in just for fun … I don’t know that the pomegranate seeds added a lot to the flavor or even the look because the background of the salsa is already red … but they are so pretty. Like little jewels. Why not have jewels in your salsa?
So I put the kiwis and the pomegranate in and still it needed something. There were three mangoes sitting there in my fruit bowl, so I decided to toss one of them in the salsa too. And then I thought: this needs something … so I added some of the flavors of a jerk seasoning. There! That is it. That is exactly what my funky fruity salsa needed. Honestly I think I might add some more jalapeno now because I am craving something so hot it almost hurts but really, this version is quite awesome just like it is. Add more jalapeno if you want it to hurt. Use less if you like a milder salsa.
Funky Bejeweled Kiwi, Mango, and Kumquat Salsa
- 1 medium sized onion
- 2 cups canned tomatoes (or 1 15-oz. can)
- 3 cloves garlic
- 1/4 cup finely chopped jalapeno (adjust this amount to more or less, depending on how hot you like your salsa)
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon cloves
- about 1/2 cup fresh cilantro leaves
- 2 kumquats (my kumquats were about 2 inches long, but I have seen some that are MUCH smaller … if you have smaller kumquats, use more!) … one goes into the blender, chop the other one into little chunks.
- 2 kiwis, peeled & chopped into small pieces
- 1 mango, peeled & chopped into small pieces
- 1/2 cup pomegranate seeds
- In a blender or food processor, blend the tomatoes, onion, garlic, jalapeno, 1 of the kumquats and the salt and other spices.
- You can pour the salsa into a bowl or just stir in the rest of the ingredients right in the blender. Don’t blend it up, though, because it will ruin those beautiful hunks of fruit!
I tried the salsa with baked vegie and corn tortilla chips, but it would also be lovely with nachos, burritos, or over fish or chicken or pork or … well, salsa is just such a fun thing to have around. Especially a funky salsa like this.
This recipe was shared at Totally Tasty Tuesdays, Tasty Tuesdays, Talent Show Tuesdays, Cast Party Wednesdays, Newlyweds Recipe Linky, Tastetastic Thursday, Katherine Martinelli’s Mango Bloghop and Full Plate Thursday.
on a bed of greens with Kiwi, Pomegranate, and a Sweet Balsamic Habanero Mustard Drizzle
This was simultaneously a long, hard week for me and a wonderfully blessed week. I am blessed with so many talented foodie friends who are such beautiful people. Four times this week I was awarded the Versatile Blogger Award.
Last Wednesday the blow to my heart that I had been fearing would come, came. As much as I told myself I was prepared for it, I wasn’t. This man I had been seeing, I let myself fall too hard. From the start I knew this wasn’t the time for this relationship. But I had made a wish and he was the one that answered. We both needed each other right then and there. And so I let it happen. And it was wonderful. Every moment I spent with him was like a taste of heaven … I know I will be okay without him, but right now my heart is torn in two. And my body tells me to eat, but I don’t even want to. I force myself to nibble at things just to make the hunger go away. If you know me at all, you know that’s not like me. I still visited my foodie friends on facebook, but my heart wasn’t in it. I couldn’t cook. I couldn’t blog. All I could do was share past recipes, past memories.
My family and friends were there for me in so many ways. My circle of foodie friends was there to comfort me too. This circle is so much more than just a bunch of people who share recipes. They are just phenomenal giving people and I am so blessed to be included in this circle. All these beautiful people I’ve never met in person were there for me. They are my angels.
This award came to me from these four beautiful bloggers.
- ChinDeep: an author, an artist, photographer and talented cook, I feel so honored to know Melissa. When I page through her hand-drawn book, I am just stunned by the beautiful artwork, not to mention the creative, wonderful ideas.
- Lisa’s Dinnertime Dish: Lisa is a sweetheart and a fantastic cook. I love the step-by-step photos she includes on every single post. Her blog is gorgeous and the foods she shares are SO yummy.
- Everyday Mom’s Meals: Krista is not your everyday mom at all! She is an awesome cook, but also a cheerleader of food bloggers, a sweet, fun person that just makes you smile.
- movita beaucoup: Movita has such a fun, refreshing sense of humor. Her words make me laugh, but all of her posts contain such beautiful amazing foods. If you don’t know Movita, you really need to meet her (and congratulate her, because she’s going to baking school!)
Now the rules of this award state that I have to pass it on to five other versatile bloggers. Since I was awarded it 4 times, I guess that means you get to meet 20 of my friends, and yet this is only a small fraction of all the beautiful people I have met through my blog.
So the awards go to these talented bloggers. Each and every one of them is so special to me.
Now, would you like to see the recipe? I didn’t want to cook, but after hardly eating anything on Thursday, I really needed to eat. So I dressed up some of my leftovers. It turned out SO pretty … and it was simple to make.
Prosciutto-Wrapped Turkey on a bed of greens with Kiwi, Pomegranate, and a Sweet Balsamic Habanero Mustard Drizzle
- Take a hunk of cooked turkey (or a cooked chicken breast) and wrap it with thin slices of prosciutto.
- Top with slices of cheese. I used Romano & Parmesan, but I think Gouda or Provolone would be better because they’re meltier.
- Broil the meat in a toaster oven (or regular oven) until the cheese is melted and bubbly.
- Lay the meat on a bed of greens and sprinkle with chunks of kiwi and pomegranate seeds, then drizzle with the vinaigrette.
Sweet Balsamic Habanero Mustard Vinaigrette
- 1 Tablespoon habanero pepper jelly (or other hot pepper jelly)
- 1 Tablespoon spicy brown mustard
- 1 Tablespoon light mayonnaise
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon turmeric
Whisk all ingredients together.
with Tequila Lime Vinaigrette
Do you see the kiwi in there? It’s a master at hide-and-seek …
Yesterday I walked into my kitchen looking for some lunch … I am trying to eat up that big tub of herb organic salad mix my mom and dad got for me, so I thought I’d make a salad. And I’m trying to clean out some of the things in the freezer, so I added some chicken nuggets. And then I found some feta cheese and a red onion from Dad’s garden. But it sounded boring … what else could I add to my salad? Aha! a bunch of kiwis my daughter hasn’t eaten yet … and some basil …
That’s how this salad came to be. I just kept finding things to put in it. Some of my best recipes are born that way.
I told my daughter that I put Kiwi in my salad today and she said yes, of course, it goes great in fruit salad. I said no, I used it in a green salad with chicken and cheese and red onions. She said that’s just weird.
Well, yes, maybe it is a little weird. But it is also really good. The taste of the crispy chicken, the sweet juicy kiwi, the salty cheese, the greens, and the herbs — it is just a really good flavor combination. You will just have to try it and find out for yourself.
Kiwi & Chicken Salad with Feta, Basil, and Mixed Greens with Tequila Lime Vinaigrette
- Mixed Organic Herb Mix or Mixed Greens (including fresh dill … if it’s not in the greens I do recommend adding it!)
- Chicken nuggets or grilled chicken or other chicken (this is a great use for leftover chicken!)
- Red onion, cut in small chunks
- Kiwi fruit, peeled and cut into pieces
- Feta cheese crumbles
- Fresh basil leaves (and flowers if you have them!)
First make the dressing and let it set to mix the flavors while you prepare the salad.
Fill the salad bowl 3/4 full with the organic herb mix, and sprinkle with remaining ingredients as you please. Drizzle with the Tequila Lime Vinaigrette.
Tequila Lime Vinaigrette (from Cooking Light Magazine)
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons tequila
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons honey
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- Dash of salt
- Toss all ingredients into a food processor and whir till blended. Or you can just whisk them all together in a bowl, but the food processor will chop up the cilantro really nicely. I used watermelon-infused tequila (made by soaking watermelon cubes in tequila for several days). Cover and chill until ready to use.
This recipe was shared at Tastetastic Thursdays.