Thursday, July 15, 2010
Thanks to my healthy friends, Wendell & Katie, for this recipe! I hope to make more often as it takes really good but is also really low cal & low fat. I want to continue to find ways to spruce up Broccoli Slaw. Even Ben will eat it - who proclaims he doesn't like broccoli!
1 Bag of Broccoli Slaw
3 Stalks of Celery (chopped)
1 Garlic Clove (chopped)
½ Red Bell Pepper
¼ Cup of Splenda
½ tsp of Celery Seed
¼ Cup of Lemon Juice
¼ Cup of White Vinegar
Sunday, July 11, 2010
I've become a big fan of orzo! I have an orzo salad I make all the time - I wanted to get another one into the mix. This one fit the bill. I was able to use some of the herbs I've grown & you can pack it full of fresh summer vegetables. Next time I'd probably add some kind of cheese - feta, maybe?? The dressing is good and can be used for a variety of other things.
Source:The Kitchen Sink Blog
4 cups chicken broth
1 1/2 cups orzo
1 1/2 cups red, yellow, green peppers
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the peppers, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Red Wine Vinaigrette
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups
Sunday, July 4, 2010
Finally an update! Not too much cooking going on around here lately ~~ except for the baby abrewin'! But with morning company coming and my love for all berries, I needed to get back to it!! I found a very simple to throw together recipe for blueberry coffee cake. It turned out great!
Blueberry Coffee Cake
1/4 cup butter, softened
2/3 cup sugar
1 1/8 cups all-purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries (MORE!)
1 (3 ounce) package cream cheese, cubed
2 tablespoons all-purpose flour
2 tablespoons sugar (i used brown sugar)
1 tablespoon cold butter
For batter, in a large mixing bowl, cream butter and sugar. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.