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Monthly Archives: May 2013

Marinated Strawberries

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Over Pound Cake.

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For such a simple recipe there’s a lot going on here.  The gist is basically to mix the strawberries with balsamic vinegar.  Honestly, I’m not a big fan, but the rest is worth it.

Giada, in Everyday Italian, recommends whipping your own cream.  I recommend buying Cool Whip.  However, I urge you to make your own pound cake.  Then we can go back to listening to GDL and brush the cake with amaretto.

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Then break up a couple amaretti cookies and you’re done.  If you happen to go looking for said cookies in Whole Foods and they tell you no can do because they’re seasonal, skip on over to World Market.  I love that place, but I always forget to consult my grocery list when I’m in there.

Eat Well and Savor.

 

Puffed Pancake

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With Fresh Cranberry Syrup.

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Psyche.  I totally improvised.  I actually made strawberry-blueberry-rhubarb syrup.

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This recipe is from Paual Deen’s 2010 Holiday Baking and since it’s pretty easy I’m going to actually include it here for you.

1/4 c butter

3/4 c whole milk

3 eggs

3/4 AP flour

1 TB sugar

1 tsp orange zest

Melt butter in skillet in 450 degree oven.  Add remaining ingredients to blender and process.  Pour batter over butter and bake for 12 to 15 minutes.

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This is a very easy clean up and it serves four or two with leftovers for one if your husband goes for seconds.

For the syrup:

1 c fresh or frozen berries of your choice

1/4 c brown sugar

1/2 c OJ

1/2 c light corn syrup

Bring first three ingredients to a boil over med-high heat.  Reduce and simmer for 10 to 12 minutes or until thickened, then stir in the corn syrup.

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Let’s just say it was a lick-the-plate kind of day.

BTW – I had some syrup left over that will be topping a biscuit in the near future.

Eat Well and Savor.

Bruschetta with Tofu Spread

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And Summer Vegetables.

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Hands down, the best tofu dish I’ve ever had.

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And of course it was so easy.  Make sure you get as much moisture out of that tofu as possible.  Put it on a plate lined with paper towels and cover with another paper towel and another plate.  Then put some weight on it and leave it be for an hour or so.  I was amazed by how soaked those Bounty towels were.

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The rest is lemon juice, parsley, mustard, garlic powder, and olive oil.

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You should know that I finally popped my pickling cherry . . . with onions of all things.  I guess some day I’ll have to admit that I actually like onions.

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It was surprisingly easy too.  They basically sit in a bowl for a few hours with a mixture of water, vinegar, sugar, and salt that has been boiled.  Easy-peasy.

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This bread was awesome and hearty and only 80 calories a slice with five grams of fiber.  Fiber is king you know.

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I highly recommend that you use some fresh basil from your own little herboporium.  Yeah, I just made that word up.

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Now is the time that I tell you where I got this lovely recipe from, because y’all know I didn’t come up with it myself.  No doubt.  I cannot believe I’m going to admit it, but I actually bought Sheryl Crow’s cookbook.  That’s right.  If It Makes You Healthy.  It was 5.99 on the bargain rack; don’t judge me.  Besides, she had help, of course, from Chuck White, who is a professionally trained chef.

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Also, none of that matters.  What really matters is that the recipes are arranged in the book by season, which I love.  I think every cookbook should be set up that way.   If this bruschetta is any indication of what’s to come, then I got a bargain; if not, I already got my money’s worth.

Eat Well and Savor.

 

 

 

Haricots Verts Salad

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With Peaches and Almonds.

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Well, actually, it’s apricots and green beans, but you get the idea.

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I’ve decided to mix things up a little bit and get my French recipes from Mireille Guiliano and The French Women Don’t Get Fat Cookbook.  I’m really going to miss Elizabeth Bard and all of you readers that searched for Pasta a la Gwendal.  I hope my reasoning is clear in the title of MG’s book, though.

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Basically, boil  your beans until crisp-tender.

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Then I tossed them with apricots and almonds, salt and pepper, oil and lemon juice, and a little bit of mint.  Voila.

One problem:  according to my rough calculation, this might be about 250 calories, 300 tops.  To me, this does not a meal make.  You know what I’m saying?  Either throw a piece of chicken on there or stay tuned until tomorrow and I’ll tell you what I followed up with for my dinner.  Trust me, you don’t want to miss it.

Eat Well and Savor.

Peanut Butter Cookies

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An old-school classic to be sure.

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My mom made these all the time, but they weren’t quite as small.

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I was willing to accept the size as soon as I realized that they are 130 calories per serving and that one serving is two cookies!  Which of course means that I have four at a time, and some milk.

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This recipe is from Ellie Krieger and Comfort Food Fix.  Rest assured that my mother never used natural peanut butter.

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Did I mention that you will wind up with 42 cookies?

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I promise that I am really going to try to share these with my friends.

Eat Well and Savor.

 

 

Pineapple Teriyaki Salmon

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I may have taken some liberties with this recipe.

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But I think it turned out okay.

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The sauce called for 6 ounces of pineapple juice, but I had some tidbits in the fridge that were leftover from something else and I just couldn’t bring myself to waste them and/or put an unwanted bottle of juice on the shelf.   I realized in retrospect that I probably could have given them a spin in the food processor and achieved a less chunky result, but what the hey; right?

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I was a little concerned about the cook time:  3 minutes in the pan and another 4 in the 400 degree oven.

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As usual, all’s well that ends well.

I should mention that this is a Cooking Light recipe.  I actually pulled it out of the May 2006 issue and somehow have kept it floating around all this freaking time.  Obviously the stars were aligned and the time for salmon is now.

Eat Well and Savor.

Candied Pumpkin Seeds

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I probably shouldn’t tell you this, but I had a little Cinco de Mayo party and I didn’t document any of it.  But among all the guacamole and chips and black beans we had a salad with said pumpkin seeds and queso fresco.

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This isn’t that salad.  However, I’ve been eating the pumpkins seeds for the last ten days, even though I gave Marnie not one but two snack bags.

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This recipe couldn’t be easier, which is a good thing, since this comes from Southern Living’s The Half-Hour Hostess.  Of course you have to make them the day before.

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As for my salad, all leftovers:  chicken, queso fresco, mango, strawberries, and Brianna’s French vinaigrette.

Eat Well and Savor.