Pumpkin Cheesecake Parfaits | Dishin & Dishes

Pumpkin Cheesecake Parfait Recipe

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My cousin Diane recently texted me that her mom had brought her over some baked pumpkin pie custard and that she had scooped it into a bowl with some different delectable things and it was delicious. She challenged me to create a recipe based on it and the first thing I thought of was parfaits.




I love the idea of serving these at a quaint Thanksgiving get together or even to friends coming for dinner in the fall – and aren’t they beautiful?


Pumkin Parfaits




I wanted to skip the baked custard part so I thought -why not make a mock-cheesecake mixture to use so I mixed up one (15 oz) can of pure pumpkin puree with an 8-ounce block of cream cheese and a cup of powdered sugar for my pumpkin layer.  Oops! Almost forgot to add one teaspoon of pumpkin pie spice!


pumpkin cheesecake mixture


I then whipped up some whipped cream (see tutorial here), using a 16 ounce carton of heavy whipping cream.

Also spoon this into a gallon bag and snip off the corner.


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Now assemble (1/2 cup each) of some other yummy ingredients.

Heath toffee bits.  Crack in a candy bag. Put 1/2 cup in a bowl.


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Toss about 12 store-bought gingersnaps into a food processor (or you can put them in a Ziploc bag and crush them with a rolling pin).  They should like like sand when you’re finished. You’ll need about 1/2 cup in a bowl as a reminder.


crushed gingersnaps


Also put 1/2 cup of chopped pecans in a bowl.

This is not necessary, but it’s awful pretty to decorate the top of the parfaits with – some caramel. I am using my homemade salted caramel (recipe here) but you could use plain ol’ store bought regular caramel, like the kind you top ice cream with.


Photo Nov 15, 2 43 42 AM


I spooned some into a squeeze bottle, but again, not necessary as you can just heat it up to become thinner and drizzle it with a spoon over top.

I’m just saying – get some of these squeeze bottles though – they are SO useful for so many things and they are usually at any grocery store now for a couple of bucks or less.

So now you should have assembled – pumpkin cheesecake mixture in a baggie with corner snipped off, whipped cream in a baggie with the corner snipped off, 3 bowls each filled with a half cup each of -chopped pecans, crushed gingersnaps and toffee bits and some warmed caramel.


Photo Nov 15, 2 43 37 AM


Let’s assemble some parfaits!

You can use a variety of things as cups – champagne glasses, wine glasses, even low ball glasses or martini glasses. I happen to have some cute parfait glasses Mr. Wonderful got me so I’m using them!

You can layer these however you want but here is how I did it…

A spoonful of gingersnap crumbs in the bottom.


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Squeeze in a layer of pumpkin cheesecake mixture.


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Squeeze in some whipped cream.


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Take a spoon and tamp down these two.


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Or you can gently rap them on your hand to level them out and fill the air pockets like the Wonderful guy did.


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Now add in a heaping spoonful of toffee bits.


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Shake to level them out.


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Then add another layer of pumpkin and whipped cream.


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If you’re at the top of your glass, make a pretty dollop.


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Then sprinkle on some of the pecans.


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Also you could sprinkle more of the toffee bits and cookie crumbs.


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Then drizzle some caramel over top.

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Last thing! Cut or break in half three of the gingersnap cookies to stick on top of each parfait for a cute garnish!


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The Wonderful snuck one of these the night I made them and gave them two thumbs up.


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They are really scrumptious. I may have snuck one myself around midnight after he went to sleep.


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I couldn’t help it- my cousin Diane was right…the combination was delicious!!

Pumpkin Cheesecake Parfaits

 

Author:

Recipe type: Dessert

  • 1(15 oz) can pure pumpkin puree
  • 1 (8 oz) cream cheese
  • 1½ c. powdered sugar (divided)
  • 1 t. pumpkin pie spice
  • 1 t. pure vanilla extract
  • 15 ginger snap cookies (1/2 c. crushed plus 3 whole for garnish)
  • ½ c. Heath toffee bits
  • ½ c. chopped pecans
  • ½ c. salted caramel (or regular caramel)
  • 1 (16 oz) heavy whipping cream
  1. Let cream cheese come to room temperature
  2. Beat pumpkin puree, cream cheese and 1 cup of the powdered sugar together until smooth and creamy
  3. Wash mixing bowl and then pour in heavy cream, ½ c. powdered sugar, 1 t. vanilla and whip until soft peaks form.
  4. Put ginger snap cookies in food processor and process until they resemble sand or put in baggie and roll with rolling pin.
  5. Line up all ingredients with parfait cups
  6. Spoon about a tablespoon of crushed gingersnaps into bottom of parfait cups
  7. Place a gallon baggie inside a large glass and fold down the top over the glass – for the pumpkin cheesecake mixture
  8. Do the same with another baggie – for the whipped cream
  9. Spoon the pumpkin mixture into the first baggie
  10. Spoon the whipped cream into the 2nd baggie
  11. Zip both baggies removing as much air as possible and snip a corner off each baggie
  12. Pipe the pumpkin in on top of the gingersnaps to make a thin layer
  13. Pipe the whipped cream on top of the pumpkin
  14. sprinkle toffee bits over top of whipped cream
  15. Add another layer each of pumpkin then whipped cream
  16. Continue layering to the top of your parfait cups and make the last layer a pretty dollop of whipped cream
  17. Sprinkle with nuts, more toffee bits and gingersnap sprinkles then drizzle with caramel.
  18. It helps to heat the caramel a bit in the microwave to make it thinner to drizzle
  19. Break or cut 3 gingersnaps in half and stick on top for garnish

3.5.3208

 


pumpkin cheesecake parfaits recipe


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Pumpkin Chai Tea Latte Concentrate

Water sugar pumpkin chai latte

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You remember my recipe for Homemade Chai Tea that was inspired by my daughter Kayla’s short stint in India a few years back?

All I’ve heard about of late is the craze over Pumpkin Lattes since fall has hit and I received a new inspiration to come up with a homemade Pumpkin Chai Tea Latte over the weekend.



But since slow-simmering a pot of steaming milk and spices isn’t really work-week friendly for me, I decided to try to make a concentrate solution that could easily be added to a steaming hot cup of milk throughout the work week.

And by jove, I think I’ve got it.

The process is similar to making Chai Tea in a pot on the stove.

T start out, you’ll need a medium saucepan with four cups of water. Add in a cup of brown sugar. Stir it over medium heat until the sugar melts, stirring it with a whisk.






Turn the heat down to simmer. Then add in some spices.

Add in two whole cinnamon sticks.

Cinnamon sticks chai pumpkin latte




Also, roughly smash 12 peppercorns.

Pgppercorms chai



Black peppercorns chai latte



Peppercorns




Add in 3 star anise pods.

Star anise chai latte




I think they look a little like a creepy spider don’t you?

Shudder.

Add in 12 whole cloves.

Cloves chai tea


I like a really spiced-up chai latte. When it comes to drinks, give me boldness and flavor.

Also add in a chunk of ginger, about the size of your thumb. My ginger was ornery and didn’t photograph well, as do all yellow items I try to photograph. If you truly love the ginger flavor, cut it up into 3-4 pieces to make it stronger.

These are cardamom pods.

Cardamom pods chai




They have tiny little black seeds inside. I find them whole at a place here in Oklahoma City called Spices of India. If you can’t find them whole, but you can find the seeds, use about 1/8-1/4 of a teaspoon. I give about 8 pods a whack to open them up.

Add in ¾ cup of pumpkin puree (not pumpkin pie filling, which is evil, and bad).

Pumpkin purée chai latte




Stir the spices up a bit and let the pot simmer for 5 minutes. Then remove it from the heat and add your tea.
Take ten black tea bags and wrap them around the handle of the pot (to keep them from falling in completely) and submerge them in the water.

Chai tea pumpkin katte




After 10 minutes, strain the liquid through a fine mesh strainer and into a large mason jar.

Let the concentrate cool for an hour then stir in one teaspoon of pure vanilla extract.

To serve, mix one part of the concentrate with one part of steamed milk (coconut and almond milk are both delicious). Serve it hot or cold over ice. I would also probably heat the concentrate with the milk and right now, because it’s autumn, piping hot sounds perfectly wonderful.

Pumpkin chai latte concentrate




If you’re feeling a little bit naughty, add some frothed milk or even some whipped cream.

Pumpkin chai tea latte




This is the perfect hot drink for a cool fall day.

But, how about this? For summer, try adding the base to ice-cube trays and freeze them. Pop out three or four and then pour over some milk, coconut or almond milk. Delicious!!

Enjoy!

Pumpkin Chai Tea Latte Concentrate

 

Author:

Recipe type: Drink

  • 4 c. water
  • 2 cinnamon sticks
  • 1 knob of ginger the size of your thumb
  • 8 cardamom pods, cracked
  • 3 star anise pods
  • 12 whole cloves
  • 8 black peppercorns, crushed
  • 10 black tea bags or 1 c. loose-leaf tea
  • 1 c. brown sugar
  • ¾ c. pumpkin puree
  • 1 t. pure vanilla extract
  1. Add water and sugar to medium sized saucepan.
  2. Heat almost to boil and stir to dissolve sugar.
  3. Add the spices and tea and pumpkin puree. Simmer on low for 8 minutes.
  4. Remove from heat and let cool.
  5. Stir in vanilla.
  1. Mix 1 part concentrate with 1 part milk or half-and-half.
  2. Microwave or heat in pan until steaming. You can also pour over ice in the summer heat.
  1. Blend in vanilla smoothies
  2. Spoon over ice cream at Thanksgiving with Pumpkin Pie
  3. Drizzle over Pumpkin Pie or Pumpkin Cheesecake

3.2.2124

Look what other fabulous food bloggers made this week using pumpkin for Food Network’s Fall Fest!

The Hungry Traveler: Pumpkin Brown Butter Madeleines
Bacon and Souffle: Pumpkin Lasagna with Sausage, Kale and Parmesan
Homemade Delish: Warm Pumpkin Salad
Creative Culinary: Pumpkin Butter
The Lemon Bowl: 20 Healthy Pumpkin Recipes
Weelicious: Baked Pumpkin Doughnuts
Virtually Homemade: Pumpkin Snickerdoodles
TasteBook: Creamy Pumpkin Mac and Cheese
Dishin & Dishes: Homemade Pumpkin Chai Tea Latte Concentrate
Napa Farmhouse 1885: Spiced Pumpkin Pancakes
Red or Green: Spiced Pumpkin-Chocolate Chip Bars
The Heritage Cook: Roasted Pumpkin, Potato, and Sage (Gluten-Free)
Swing Eats: Pumpkin Panna Cotta with Pumpkin Seed Brittle
Taste with the Eyes: Sultry Pumpkin Soup – Southwest Flavors, Dressed To Kill
FN Dish: 8 Ways to Eat Pumpkin All Day Long

 


Pumpkin Chai Tea Latte






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Peanut Butter Cup Ice Cream

cuisinart ice cream maker

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I have to confess to you that I am not much of an ice cream fan.

There I’ve said it.

Anything icy-cold hurts my sensitive teeth and I just have learned I don’t enjoy eating it much.  My family however, makes several runs during the week to Braums, our local dairy store to buy things like Peanut Butter Cup Ice Cream.  I thought maybe I should learn how to make it and save hundreds of dollars each year so I began looking at recipes.



Three weeks ago, this little naughty kitchen toy arrived so I set to work.





So far, I’ve tackled several different versions like Coffee Ice Cream with Chocolate Chunks (Mr. Wonderful’s favorite), Peanut Butter Cup Ice Cream with Peanut Butter cups in it (the kids thought vanilla would be better), Vanilla Toffee Crunch (everyone loved!), and Fresh Strawberry.

I could now buy stock in Braum’s Dairy store because I’m mostly funding them with all the whole milk and cream I’m buying.

I have now established what I think is my perfect vanilla ice cream base for several different ice creams including this Peanut Butter Cup Ice Cream recipe.

Here is how it goes!

To begin, pour one and one half cups of whole milk and one and one-half cups of heavy cream into a medium sized sauce pan.

milk and cream

Add in one-third cup of white sugar and one-third cup of brown sugar,  one teaspoon of vanilla (use PURE vanilla extract, not imitation!), and a pinch of salt.

Whisk it up and turn the heat to medium.  You just want this to start steaming, not really boiling. Make sure you keep whisking it every ten seconds or so, so the bottom doesn’t scorch like milk does.

In a small bowl, add four egg yolks.  Save the whites for after you eat ice cream. You know, the next morning when you’re feeling guilty, you can make an egg white omelet and redeem yourself!

egg yolks

Whisk them up well.

Once your milk/cream mixture steams, ladle about ½ cup of it into the eggs.


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Whisk quickly to incorporate.


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This is calling “tempering” and it keeps the eggs from scrambling if you added them quickly to the hot milk mixture.

Add in another ½ cup of the hot milk mixture.  Whisk.  Now you can pour the egg mixture into the milk mixture safely. Whisk it in quickly.

ice cream custard

Bring the mixture to a steam again and keep whisking it for about ten minutes.


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It will have thickened up enough to coat the back of a spoon.


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Remove it immediately from the heat.  Set a fine mesh strainer over a medium sized bowl.


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Pour the custard into the strainer, and using your whisk, begin whisking to push the custard through strainer to weed out anything grainy that might be in it.

strain custard

Stir in a teaspoon of vanilla and one more cup of cream.


cream in ice cream custard


Cover the custard and put it into the refrigerator for several hours or even overnight.


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Next, turn on your ice cream machine and pour it in!  ( I have this ice cream maker and I love it!)


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Set a time for 15 minutes. At the end of 15 minutes, the ice cream will be like a thick milkshake.


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While that’s mixing, chop up your peanut butter cups.  I used the small wrapped Reeses peanut butter cups.


Peanut Butter Cups


I like them fairly large but you don’t want things TOO large in your ice cream. Note the picture above for the size.  You’ll want roughly about 2 cups of chopped peanut butter cups.  If you don’t like a lot, scale back to a cup and one-half, but why in the WORLD would you do that?

After 15 minutes, add in the chopped peanut butter cups.


Photo Sep 03, 4 30 02 AM


Let it mix to incorporate all the lovely peanut butter cup pieces.

peanut butter cup

This should only take about a minute or two tops.


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Then scoop it into an air-tight container and pop it in the freezer for several hours. We like it best after at least 4 hours or better yet, overnight.


Peanut Butter Cup Ice Cream Closeup


This is delicious.

Trust me.

Peanut Butter Cup Ice Cream

 

Author:

Recipe type: Dessert

  • 1½ cups milk
  • 2½ cups cream (divided)
  • ⅓ cup white granulated sugar
  • ⅓ cup brown sugar
  • ½ teaspoon vanilla
  • Pinch of salt
  • 4 egg yolks
  • 1½ c, chopped peanut butter cups
  1. Combine the milk, 1½ cups of the cream (save the other cup for later), sugar, brown sugar, vanilla and salt in a medium saucepan. Heat the base until it begins to steam, whisking continuously.
  2. When the base begins to steam, pour one- half cup out of the pan and into the egg yolks, whisk immediately.
  3. Add another ½ cup of the milk to the eggs. Whisk.
  4. When completely combined, add the yolk mixture back into the rest of the of the base, and heat until the mixture reaches 170°F, or until it coats the back of a spoon.
  5. Remove immediately from heat and pour through a fine mesh sieve using whisk to push through.
  6. Add in the remaining cup of cold cream and let chill for 3 or 4 hours or overnight.
  7. Pour the base into an ice cream maker and churn according to your ice cream maker manufacturer’s instructions.
  8. When 1 minute remains, add in peanut butter cups and let stir for full minute. Don’t add earlier, as you don’t want to overprocess and break up the peanut butter cups.
  9. Yield: Makes a quart ane one-half of ice cream.
  1. teaspoons instant coffee granules and 1 t. coffee extract to make coffee ice cream
  2. Add 4 oz. of Heath bar crunchies to make toffee ice cream
  3. Sprinkle ¼ c. sugar over 1½ c. sliced strawberries and let set for ½ hour to make strawberry ice cream. Pour in juice and strawberries at 1 minute to go mark.

3.2.2124

 


peanut butter cup ice cream recipe


Check out what other fabulous bloggers made in the way of frozen treats for Food Network’s Summer Soiree this week!

The Hungry Traveler Blog: Banana Coconut Paletas
The Lemon Bowl: Chocolate Peanut Butter Magic Shell
Creative Culinary: Strawberry, Lemon and Basil Sherbet
The Heritage Cook: Grilled Plums and Port Parfaits (Gluten-Free)
TasteBook: Triple Chocolate Mousse Pie
Dishin & Dishes: Peanut Butter Cup Ice Cream
Homemade Delish: Jalapeno and Peach Gelato
Napa Farmhouse 1885: Healthy Chocolate & Greens Fudgsicles
Red or Green: Ice Cream Sandwiches with Frozen Yogurt
The Mom 100: Easy Chocolate Mousse
Weelicious: Fruity Lemonade Ice Pops
Taste with the Eyes: Figs and Sabayon à la Julia Child
Healthy Eats: Puddings, Pops and Pies: 7 Desserts Best Served Cold
In Jennie’s Kitchen: Seven Sensational Frozen Treats
FN Dish: 8 Desserts to Check Off Your Frozen-Treat Bucket List

 

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Watermelon Jalapeno Agua Fresca (Aguas Frescas)

Watermelon Jalapeno Agua Fresca Recipe 4

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A couple of years ago, when I was finishing my book, Mr. Wonderful and I went on a trip to the Los Angeles area for a week. He worked for two days and I sat on the beach with my laptop writing. Then, we traveled up and down Highway 1 along the coast stopping at every beach and staying at various hotels along the way.  One in particular near Santa Monica was absolutely wonderful. It had an outdoor lobby in the center and had lush groupings of fire-pits with beautiful couches and chairs, complete with the ability to privacy with long resplendent curtains you could pull around them. The pool had cabanas around it with lounge chairs at ground level built down into wooden platforms. It was by far, one of the most-glamorous and enjoyable hotels we’ve ever stayed at.





By day we would traipse down to the beach and enjoy watching the surf-dudes try and conquer the waves, and then we’d come back for a clothing change and head out to a local place to have lunch. When we returned to the hotel from the beach, however, man were we thirsty!



In the hotel lobby were giant glass urns full of ice water infused with various fruits and vegetables, and I fell in love with one in particular – watermelon and jalapeno. At first, it seemed off-kilter to me but I fell in love with the sweetness of the watermelon and the soft heat of the jalapeno flaring up after the fact in the back of my throat.

That is the inspiration for this agua fresca.

Agua frescas are common to Mexico, Central America and parts of the Carribean. The term agua fresca means “fresh water” and is nothing more than a blending of sweet or sour fruits or sometimes rice (in the case of horchata) with water and some sort of sweetener. They are extremely refreshing in the hot summer and exceptionally good for you too! Watch how easy this one is to make.

Start out by getting a really good watermelon.


Photo Jul 21, 1 59 27 AM


I have the best luck looking for one that has a yellow spot on it and thumps hollow-like when I rap it with my knuckles. The yellow spot means it has rested on that particular spot on the ground for awhile ripening and this peculiar method of selection has usually ended up with sweet ripe results in a watermelon.

Cut it up into slices, remove the rind and cut into rough chunks until you get six cups. This was about a half of a medium-sized seedless watermelon. Except it had seeds, so I’m not sure what’s up with that.


Watermelon cut collage


Now slice off the tail end of a jalapeno and slice it in half. Scrape the seeds and white ribs out with the pointed end of a spoon. If you think the jalapeno is too adventurous for you, simply leave it out. The plain ol’ regular watermelon agua fresca is delicious by itself!


jalapeno slice


Place both the watermelon chunks and the pieces of jalapeno into your blender and then pop the lid on. If need be to get your blender going, add a bit of water (maybe a couple of tablespoons) to the blender. Then whiz it up! If you can’t fit all six cups, do about four and then when it begins to liquify, you can push the other remaining chunks through the hole of the blender. Puree this to a very smooth consistency and then pour it into a bowl or pitcher through a fine sieve. You can press the solids (kind of foamy-looking stuff) in the sieve with the back of a large spoon or spatula to really get all the juice out.


Blend watermelon for Agua Fresca


Now add in the juice of two limes, one and one-half cups of water and two tablespoons of either honey or Truvia (maybe less depending on your sweet preference). Also take your jalapeno slices and 2/3 cup of fresh mint leaves and two more limes sliced thinly and add them in along with 2-3 cups of ice cubes.


watermelon agua fresca collage


Stir up the pitcher with a long spoon.


pitcher of watermelon jalapeno agua fresca


And pour some into glasses.


Watermelon Jalapeno Agua Fresca Recipe 3


Refreshing doesn’t even begin to cover it.

AWatermelon Jalapeno Agua Fresca (Aguas Frescas)

 

Author:

Recipe type: Drink

  • 6 c. watermelon, cut in chunks
  • ½ medium sized jalapeno, ribs and seeds scraped out
  • 1½ c. water
  • 2 large limes, juiced (about ¼ cup)
  • 2 T. honey or 2 T. Truvia
  • Garnish: 2 limes, sliced into rounds, 1 jalapeno, sliced into rounds, seeds removed, ⅔ c. fresh mint leaves
  1. Place watermelon and jalapeno in blender. If needed, add a little of the water to start the blending process.
  2. Once the mixture is finely blended, pour it through a fine sieve into a bowl.
  3. Squeeze in lime juice and add any remaining water and honey or Truvia.
  4. Pour into large pitcher and add ice, lime and jalepeno slices and mint
  5. Serve in glasses with ice

3.3.3077

Want some more some more watermelon inspired recipes? check out what other wonderful food bloggers are featuring in Food Network’s Summer Soirée below!

Weelicious: Watermelon Cinnamon Granita
Homemade Delish: Refreshing Watermelon Salsa
Healthy Eats: Pretty in Pink: 6 Dishes Made Better with Watermelon
Creative Culinary: Margarita Watermelon
The Wimpy Vegetarian: Watermelon and Peach Salsa
Dishin & Dishes: Watermelon Jalapeno Agua Fresca
Napa Farmhouse 1885: Watermelon Salsa
Red or Green: Watermelon, Corn & Jalapeno Salad
The Mom 100: Watermelon Strawberry Smoothie
Taste with the Eyes: Unique Watermelon Salad – Pomegranate Syrup, Feta, Cucumber
FN Dish: 6 Party-Ready Ways to Take Watermelon Off the Rind

 

 

 

 

 

 

how do you make agua fresca

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Mixed Berry Rustic Tart (Galette or Crostata)

Mixed Berry Galette

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This is a go-to super easy dessert to make for when you have a last minute get-together.





However, your friends will think you baked for hours when you bring this out to the table.  I am including a recipe for the crust, but in a pinch, you can just use a store-bought crust – you know, the kind by the refrigerator pop open biscuits?   You can unroll the pie crust, mix up the berry filling and have it in the oven in literally five short minutes.




Mixed Berry Rust Tart 4


Because it’s a free form “rustic” tart, it doesn’t even have to be crimped all pretty-like either. In France they call this a “galette” and in Italy they call this a “crostata”.  I call it a “rustic tart” because I’m not exactly sure how to pronounce that first one properly, although I think it’s (gah-leht). Anyway, you can slice this up and add a scoop of ice cream to each slice, and you’ve got a delicious dessert with very little effort. You no longer have an excuse not to bake! Anyone can do this!

To make the tart – use one 10-inch pie crust. Roll it out fairly round but it doesn’t have to be perfect and put in on parchment paper or a Silpat sheet on a large cookie sheet. You could also use a baking stone without the paper.


Photo Jul 12, 3 35 33 AM


See what I mean about round? I think mine is almost a square! Somehow me and pie dough don’t play well together very often.

Preheat your oven to 400º.

Measure out four full cups of mixed berries. I used raspberries and blueberries, but you could also do blackberries and slice strawberries or you could even just use one berry like blueberries if you are one of those OCD people who don’t like mixing things up.

Zest one large lemon right into the bowl with the berries, then cut it in half and squeeze half of the lemon’s juice in as well. Add in 1/2 cup sugar, 1/2 teaspoon of vanilla, a pinch of salt and 2 tablespoons of cornstarch into the bowl as well.


berry filling ingredients


Now take a large spoon and gently fold the berries over until you get a glossy-opaque coating over all of them.


Photo Jul 12, 3 15 01 AM


Man do I love raspberries. That picture alone is killing me right now.

Spoon your berries into the center of your pie crust, leaving at least an inch around the sides.   Then take one small section and fold it over the berries.


Galette crust


Continue to fold the crust over the berries, making sure your last fold is overlapped by the one you’re folding.


folding galette crust


Until you get all the way back around to where you started.


Photo Jul 12, 3 37 57 AM


Then take one egg, drizzle about a tablespoon or so of water into it in a bowl and beat it up with a fork to mix it.  Using a pastry brush, brush the egg all over the crust of your tart.


egg wash pie crust


And take some of this stuff. (Or just use regular sugar).


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Turbinado sugar is really wonderful to top things with. It lends a nice crunch factor that reminds me of rock candy.


Photo Jul 12, 3 17 59 AM


And sprinkle it over the top of the berries and crust. (About 2 tablespoons).


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Pop your tart into the oven for 35-40 minutes and don’t be like me and be where you can’t hear the timer.  Mine crust got a tad overdone.


Mixed Berry Tart Final


Slice it up and top each slice with a scoop of ice cream. Wasn’t that easy?

Mixed Berry Rustic Tart (Galette)

 

Author:

Recipe type: Dessert

  • 1 (10 inch) pie crust
  • 4 c. mixed berries
  • ½ c. sugar
  • juice of ½ large lemon
  • zest of one lemon
  • ½ t. pure vanilla extract
  • 2½ T. cornstarch
  • pinch of salt
  • 1 egg
  • 1 T. water
  • 2 T. turbinado sugar
  1. Preheat oven to 400º
  2. Add cornstarch, sugar and salt together and wisk to mix well
  3. Add berries, lemon zest and juice, and vanilla to bowl and gently fold berries to mix
  4. Add dry ingredients and gently fold again to mix
  5. Spoon berries onto center of pie crust leaving about an inch and one-half around the edge to fold over berries
  6. Begin folding crust over berries in about 1½-2 inch sections overlapping each section to encase berries
  7. Mix egg and water and brush over the edges of crust
  8. Sprinkle sugar over berries and edge of crust.
  9. Bake 35-40 minutes or until crust is golden brown
  10. Let cool 10 minutes before serving

3.3.3077

 


Mixed Berry Galette


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Cobb Salad with Roasted Onion Vinaigrette

Cobb Salad Recipe 4

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There are conflicting stories about the origins of the Cobb Salad.





One boasts that one late night in 1937, Hollywood Brown Derby owner Robert Cobb was hungry (or he was feeding Sid Grauman, the creator of the Grauman Chinese Theater)  and tossed together some components leftover from the restaurant to form this legendary salad. I love that this restaurant was shaped like a derby hat and was old Hollywood glam inside.




Brown_Derby_on_Wilshire_entrance_1956


Another is that Cobb’s executive chef at the time, Robert Kreis created the recipe and named it in honor of the restaurant’s owner.

Whatever the true story is, one thing is for sure, this salad has spanned across the decades to become a beloved classic in the salad world.

The original recipe used various greens like watercress, chicory and romaine and something akin to a classic vinaigrette. Over the years, however,  the dressing of popularity seems to have changed to Bleu Cheese dressing in restaurants across the globe.  There seems to be a few ingredients in common that everyone uses, so here are  what I believe to be the necessary components of a good Cobb Salad.

mean, a salad this popular is beloved for a reason right?  So it goes without saying that we should not deviate too far from the original.


Cobb Salad Recipe 2



Greens – The original called for romaine, watercress and chicory. Everyone has their favorite lettuces, but try to stick with two or three and tear or chop them up to make a nice line down your plate or platter at least an inch or two wide. I favor one soft buttery type like buttercrunch and one crunchy type like thinly sliced kale or spinach.

Tomatoes – (don’t forget to lightly salt and pepper) they are an important acidic note to balance the richness of the following ingredients…

Bacon – need I say more? Just…bacon. Crumbled, but not too fine.  All things chunky are good in this salad.

Avocado – again…no reason necessary. It would be the last known food I’d love to have before I die. A good guac could take me straight to heaven happily.

Bleu Cheese – find one you like, whether mild or stinky and pungent enough to knock your socks off. This is important stuff.

Hard Boiled Eggs – Sliced, chopped, however you want them. Just do it.

Chicken – It just always seems to be on the plate. That is all.

For the dressing, I find Bleu Cheese to be redundant and I’m not a huge fan of thick, creamy dressings anymore. The salad already has the bleu cheese so I prefer a nice vinaigrette, like the original called for to cap it off and also the acidity again cuts through some of the rich ingredients. I saw a recipe for Vidalia Onion Vinaigrette in Food & Wine magazine and after making it, revised it to my taste and opted to use that as I had a brand new bag of Vidalias in my pantry that I was dying to use.  (I’ve included my dressing recipe with the printable recipe at the end of this post.)


Vidalia Vinaigrette 1


We also had our first harvest of peas this week.


peas from garden


Man are those lil buggers a pain to shell!


fresh peas


I also used some “stuff” that was leftover in my refrigerator in tradition with Cobb’s original creation. Sometimes those thrown together things end up being a culinary masterpiece you end up coming back to time and time again.

Classic Cobb Salad Recipe

We ate this salad as a main the first night, then used the leftovers to make a smaller version as a side for shish-ka-bobs the next night. We loved it both nights.  Here is my version!

Cobb Salad

 

Total time

 

Author:

Recipe type: Salad

  • 2 chicken breasts, (or 2 c. rotisserie chicken)
  • 4 slices thick cut bacon, cooked and crumbled in medium pieces
  • 2 hard boiled eggs
  • 1 c. toasted walnuts
  • 4 cups chopped buttercrunch lettuce
  • 2 cups finely shredded kale
  • 2 roma tomatoes, chopped
  • ⅔ c. blue cheese crumbled
  • 1 c. frozen or fresh peas (dethawed if frozen)
  • 4 green onions, chopped
  • 1 c. fresh or frozen corn (cooked and cooled if frozen)
  • 1 avocado, chopped
  • Salt
  • Pepper
  • 3 unpeeled garlic cloves
  • 1 large Vidalia onions. peeled and quartered
  • ½ c. olive oil, plus more for brushing
  • ¼ c. apple cider vinegar
  • ¼ cup fresh lemon juice
  • ½ c. pure maple syrup or honey
  • 1 t. fresh herbs (I used tarragon)
  • 1 T. fresh chives
  • ½ t. Kosher salt
  • ¼ t. Freshly ground pepper
  1. Sprinkle chicken with salt and pepper and grill, then slice thinly. Or shred rotisserie chicken
  2. Fry, bake or microwave bacon to become crispy, let drain on paper towels, then break in medium pieces
  3. Toast walnuts in a dry pan over medium heat just until you smell them then let cool. Chop if preferred (I left them whole)
  4. Chop the lettuces
  5. Chop or slice the eggs (Boil eggs starting in pan with cold water. When water boils, remove pan from heat and let set, covered for 14 minutes. Drain hot water in pan and add cold water and about 8-10 ice cubes to chill, peel immediately)
  6. Run warm water over peas to thaw if not using fresh
  7. Cook corn according to package directions. Or slice fresh corn off cob and boil about 5 minutes. Rinse with cold water and drain
  8. Chop tomatoes and lightly salt and pepper
  9. Chop green onions
  10. Chop avocado
  1. Take each ingredient and make a line from top to bottom of platter or plate almost overlapping with next ingredient. Assemble so like colors don’t adjoin one another for it to be the prettiest!
  1. Preheat oven to 425º
  2. Place onion (cut side down) and garlic on pan. Brush onion tops with olive oil. Roast until onion gets slightly charred, about 45 minutes to one hour. Remove to cool.
  3. Squeeze garlic out of cloves into blender. Add onions and all remaining ingredients except oil and blend about 30 seconds. Slowly drizzle in olive oil. (Dressing can be made ahead 4-5 days and kept in refrigerator). Drizzle over assembled salads

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Want to see what other wonderful food bloggers made this week featuring tomatoes for Food Network’s Summer Soiree?

The Heritage Cook: Rice and Cheese Stuffed Roasted Tomatoes (Gluten-Free)
The Lemon Bowl: 5-Ingredient Slow Cooker Beef & Eggplant
Homemade Delish: Sweet Tomato Jam
Healthy Eats: 7 Seasonal Uses for Fresh Tomatoes
Creative Culinary: Warm Tomato and Mozzarella Bruschetta 
Weelicious: Heirloom Tomato Salad
Dishin & Dishes: Cobb Salad with Homemade Roasted Onion Vinaigrette
Domesticate Me: 10 Totally Awesome Tomato Recipes
Swing Eats: Tiny Insalata Caprese
The Wimpy Vegetarian: Tomato and Swiss Tart
Elephants and the Coconut Trees: Tomato Pickle
Taste with the Eyes: Quiche with a Black Quinoa Crust, Heirloom Tomatoes, Spinach, Goat Cheese
Red or Green: Summer Pasta With No-Cook Tomato Sauce
Napa Farmhouse 1885: Heirloom Tomato & Crouton Casserole (Scalloped Tomatoes)
The Mom 100: Chopped Salad with Chicken, Tomatoes and Lemon Thyme Dressing
FN Dish: 10 Ways to Be a Tomato Whisperer

 


Cobb Salad Recipe


 

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Vidalia Onion Vinaigrette Salad Dressing

Yumion

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A few days back I bought some Vidalia Onions. I’m like a giddy little kid who reacts to the sounds of the ice cream truck when I see these sweet onions arrive at the store. I go running over, peer through the bags for the one I think most perfect and lay it in my grocery cart with a goofy smile all over my face.

Vidalia onions are grown in Vidalia, Georgia and are usually only available in late-spring/early summer in grocery stores or by ordering them online. Due to the makeup of the sulfur in the soil they are grown in, the onions are incredibly sweet and some onion lovers swear you can eat them like an apple. I’m not alone in my love of them – these onions which were almost grown by accident in the 1930’s, have their own mascot…







They have also inspired state and federal protection, have an actual committee,  and are the official vegetable of the state of Georgia.

I’m not alone in my adoration…see?

My absolute favorite thing to do with the onions is really showcase them by themselves, like sauteing them down until they are caramel-colored, brown and sugary, and topping grilled meat, tacos or hamburgers with them. I also adore them in fried potatoes. The ratio of onions to potatoes should be 50/50 because…again…they are the star.

However, I am Fitbitting, and have thus lost five pounds from walking diligently and lightening up my diet, so I was looking for a new way to utilize my Vidalias. We are also picking scads of lettuce from our garden right now, so I thought about a Vidalia onion vinaigrette. I’ve used onions before in dressings, like my Homemade Poppy Seed Dressing so I thought …why not?


How to make Vidalia Onion Vinaigrette


I had seen a recipe in Food & Wine recently that used Vidalia onions and they roasted them along with onions and garlic but upon making it, it just wasn’t right for me. I tweaked it somewhat by adding some fresh herbs and pure maple syrup and the result was perfect for the Cobb Salads we made that night (recipe will be posted for that tomorrow!)

I halved the recipe since it’s only the two of us and it was still enough for four large salads with some leftover.

Start by peeling and quartering one large Vidalia onion. Place it on a lined cookie sheet with three cloves of unpeeled garlic.  Don’t peel the garlic because the skin will keep it from drying out too much while roasting in the oven.


Photo Jun 09, 3 23 34 AM


Brush the onion with a little olive oil and pop the pan into a 425º oven for forty five minutes to one hour or just until the onion edges are browning and the garlic is soft but not turning hard.

After they are done, let them cool and then squeeze the garlic out of its skin, or simply peel it off and put the ooey gooey cloves into a blender and toss in the onions.


Photo Jun 09, 4 22 30 AM


Add in 1/4 cup each of apple cider vinegar and fresh squeezed lemon juice (about one large lemon), 1/2 cup of pure maple syrup (or honey), a dash of salt and a few grinds of pepper.


Vidalia vinaigrette ingredients


Pop the lid on your blender and whiz this up for about 30 seconds.


Photo Jun 09, 4 34 37 AM


Then take off the inserted round lid on top of the blender and slowly pour in the olive oil.


Photo Jun 09, 4 40 11 AM


Blend another 30 seconds or so and you’re done! Pour it into a pretty container to serve it.


Vidalia Onion Vinaigrette Salad Dressing Recipe


Because if you go to all that work, why put it in an unattractive serving piece right?


Vidalia Vinaigrette 1


I beg you to stay tuned for the Cobb Salad recipe I’m posting tomorrow to put this dressing on. And remember, you can keep this in the refrigerator for up to four days!

Vidalia Onion Vinaigrette Salad Dressing

 

Author:

Recipe type: Dressing

  • 1 large Vidalia onion
  • 3 cloves garlic with skin ON
  • ¼ c. fresh lemon juice
  • ¼ c. apple cider vinegar
  • ½ c. pure maple syrup
  • 1 t. roughly chopped fresh tarragon
  • 1 T. chopped chives
  • ½ c. (or to taste) olive oil (I typically like less in my dressings) plus more for brushing
  1. Preheat oven to 425º
  2. LIne a baking sheet and peel and quarter onion. Lay cut side down on baking sheet with garlic cloves and brush the onion tops and sides with olive oil
  3. Roast in oven for 45 minutes to 1 hour or until the edges are browning and garlic is soft, then let cool
  4. Place onion and garlic in blender and add all remaining ingredients EXCEPT for olive oil
  5. Blend 30 seconds then slowly drizzle olive oil thru top of blender to thicken
  6. Keeps up to four days in the refrigerator

3.3.3077


Vidalia Onion Vinaigrette


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Glazed Lemon Zucchini Blueberry Bread

Glazed Lemon Zucchini Blueberry Bread

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With Mother’s Day coming up, I was looking for a recipe to make on my show this week to feature for Mother’s Day so I thought about myself. What recipe would I love for someone to make me for a delicious breakfast-in-bed this Mother’s Day?

Something with lemon is always at the top of my list and what goes great with lemon but blueberries?  Oh yes, and zucchini.



Zucchini?

Yep, zucchini.

Zucchini adds moisture to this soft and tender loaf but you actually can’t taste it at all so why not sneak a vegetable into breakfast and have a moist lemon-packed bread bursting with warm blueberries as well?

To begin, preheat your oven to 350º.

Take one lemon and grate it all over into a bowl. Make sure you just get the yellow and not the white pith cuz it’s nasty bitter!


zest lemon


Also take one large zucchini and grate in until you have one cup.  Keep the zucchini and lemon zest ready oh hand for later!


zuchini grate


Then add some dry ingredients (2 cups of flour, 2 teaspoons of baking soda and 1/4 teaspoon of salt)  into a bowl and whisk them together.


Photo May 04, 1 36 47 AM


Now using a mixer, add 2 eggs into a mixing bowl and beat until light and fluffy, about 30 seconds.  Then add in  1/4 cup of plain greek yogurt (or skip the oil and use 1/2 cup Greek yogurt if you’re feeling healthy) and 1/4 cup canola oil and one and one-fourth cups of sugar.


Wet ingredients


The mixture will be pale yellow and a bit runny.


IMG_0278


Add in the zest and juice of one large lemon.


IMG_0269



IMG_0270


Add in 1/2 cup of buttermilk.


IMG_0271


Mix this all up and then turn your mixer down as low as it will go. If your mixer is super strong then just do the remainder of the steps by hand with a rubber or wooden spatula. I use my KitchenAid mixer on the lowest speed and it works just fine.

Now add in your one cup of grated zucchini. Just blend it for 20 seconds or so until the zucchini is evenly mixed in.


zucchini bread batter


Now this last part has to be done by hand.  You’re going to add in a cup of blueberries, but you need to fold them carefully by gently pulling the batter over the blueberries a few times until they are mixed in  Otherwise you will end up with blue batter and it’ll be ugly and unappetizing.  And your Mom won’t like that at all..although she will pretend she doesn’t see it cuz that’s how moms are.


fold blueberries


Spray a 9 x 5 inch loaf pan and pour in your batter.


IMG_0262


 

Bake this for 50-60 minutes or until you can poke a fork into the center of the bread and it comes out clean.  Remove from the oven and let cool for five minutes then turn it out onto a plate or platter.


lemon zucchini bread with blueberries


Now we’ll make a simple glaze. Just squeeze one more lemon into one and one-half cup of powdered sugar and whisk it all up into a beautiful glaze.  If it’s too thick, add a tiny bit of water just until it’s pour-able.


IMG_0248



IMG_0247


Pour this right over the warm bread.


Photo May 04, 3 47 15 AM


Keep pouring.


Photo May 04, 3 47 22 AM


Then spread that luscious glaze all over the bread. Let it ooze over the sides and down to the bottom of the plate. You can scoop up that leftover loveliness when you serve it.


IMG_0244


And then cut a big slice of heaven…for your Mom of course…


IMG_0245


Or maybe for that Wonderful guy who’s been lurking in the background….just waiting.


Photo May 04, 4 42 05 AM


And if you can’t keep his hands off of it…


Photo May 04, 4 42 15 AM


Let him have just have one slice….one lemony, warm and blueberry bubbling bite.


Photo May 04, 4 41 44 AM


If you make your Mom this recipe this weekend, she will love you for life.

Guaranteed.

Glazed Lemon Zucchini Blueberry Bread

 

Author:

Recipe type: Breads

  • 2 c. flour
  • 2 t. baking powder
  • 2 eggs
  • ¼ c. Greek yogurt
  • ¼ c. canola oil
  • 1¼ c. sugar
  • Juice of one large lemon
  • zest of one large lemon
  • 1 medium-large zucchini grated (about one cup)
  • 1⅓ c. sugar
  • juice of one large lemon
  1. Preheat oven to 350º
  2. Mix flour, baking powder and salt together in medium bowl with whisk
  3. Grate zucchini until you get one cup
  4. Zest lemon into small bowl
  5. Add eggs to mixing bown and beat for a minute or two until light colored and fluffy.
  6. Add oil and yogurt and mix
  7. Add sugar and mix
  8. Add lemon zest and juice and buttermilk and mix again
  9. Turn mixer down to very low and add grated zucchini.
  10. Using spatula gently fold blueberries into batter
  11. Pour into 9 x 5 inch baking pan
  12. Bake for 50-60 minutes until fork inserted into center of loaf comes out clean.
  1. Mix powdered sugar and lemon juice and pour over warm bread.

3.3.3070

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Tangled Thai Rainbow Salad | Dishin & Dishes

Thai Tangled Rainbow Salad

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Mr. Wonderful and I recently did a 21-day Daniel Fast plan and that means we are basically ate a plant-based diet for 21 days (I strive now to make it a habit, although adding back in some lean protein later on). I can tell that while the first week was rough, I felt great after that and loved the energy I had on this diet!



Our reasons for this were two-fold, the first being spiritual and the second being physical.

Did I mention that we could only have water to drink? The precise list reads “Drinks: filtered water, spring water, distilled water.

Period.

The second night I went to bed with a raging headache from coffee withdrawal. It was awful!

Anyway, I tried to be more creative than just putting out some boring vegetables so the first Sunday, I made a HUGE pot of vegetable soup to reheat for a few days. That night I wanted an interesting salad to go with it. Poor Mr. Wonderful! He came home from work with this ravaged look on his face and grabbed a fork and dug right into the serving bowl when he saw the salad and exclaimed how delicious it was!

Now, mind you, he was starving so his comments could be a bit tainted, but really, this salad is a-MAZ-ing!

If you love the flavors of Thai – sweet, sour and spicy, you will LOVE this salad!
And I found another use for my spiralizer.

The spiralizer.


Spiralizer


The spiralizer is a quirky piece of equipment that turns vegetables into noodles. Such brilliance.

The one I purchased cost about $20 on Amazon but you can also get one that will will work a bit slower for around $10. If you have a julienne peeler, you can also get similar results although it’s a bit more tedious.

For this salad, I used raw zucchini for my base of noodles. I also wanted to use a raw sweet potato but didn’t have one in the house. I used the smallest noodle plate on the spiralizer and locked my zucchini in. Once I turned the crank handle, I soon had a large bowl of zucchini noodles (I used 2 medium-sized zucchini)!


Spiralizer Collage




I also cut up one-half of a red pepper into really thin strips, then cut them across into ½ inch pieces as well as julienne peeling 2 medium-sized carrots. I can’t figure out how to spiralize them for the life of me! I also ribbon cut shredded about 2 cups of kale (2 cups cut). If you think you don’t like kale (you may substitute baby spinach or chopped spinach if you like!), you probably haven’t chopped it correctly! Stack the leaves on top of each other and cut them as thinly across as you can. I added in 1 cup or so of bean sprouts and 3 chopped green onions (green and white). I also added about 1/2 cup of shredded red cabbage but forgot to take a picture.


Chop veggie collage



Edamame come now shelled in frozen bags which sure saves me SO MUCH TIME!


Photo Jan 05, 3 35 21 AM


I ran one cup of these under warm water to thaw, kind of like you would do with frozen peas for a salad.

And just for kicks, I thinly julienned two radishes, because I had them on hand. The last thing I did before making the dressing was to chop up a good bunch of cilantro, probably roughly around ½ to 2/3 cup. All of this went into a bowl together.


Photo Jan 05, 3 57 36 AM


For the dressing, I used my Thai Peanut Sauce dressing. I left the sugar out due to our fast, but you could make it just exactly like it is. If Chile Oil is hard for you to find (look for it in the Asian aisle), you can just use red pepper flakes.

Pour the dressing over the vegetables.


thai peanut dressing




Toss REALLY well!


Photo Jan 05, 3 59 14 AM




Just before you serve it, sprinkle it with some shaved almonds or sunflower seeds.


Photo Jan 05, 4 01 17 AM


And then dig in!

It’s so good. What a great way to cleanse!

Tangled Thai Rainbow Salad

 

Author:

  • 2 medium-sized zucchini
  • 2 medium-sized carrots or 1 medium sweet potato
  • ½ red pepper
  • 1 c. bean sprouts
  • 2 c. shredded kale
  • ½ c. Shredded red cabbage
  • 3 green onions, chopped
  • 1 c. shelled edamame, thawed
  • ½ -2/3 c. cilantro, chopped
  • 2 radishes, julienned
  • ½ c. shaved almonds or sunflower seeds
  • ½ c. natural peanut butter
  • 2 T. apple cider vinegar
  • 1 t. minced or grated ginger
  • ? t. crushed red pepper flakes
  • ¼ c. brown sugar or ¼ c. honey (optional)
  • ¼ t. minced garlic
  • ½ t. chili oil (optional)
  • 1 t. Sesame oil
  • 1 c. water (to thin to liking)
  1. Spiralize, julienne peel or thinly cut zucchini and carrots into bowl.
  2. Thinly slice red pepper then cut across the slices to make ½ inch pieces. Add to bowl
  3. Add bean sprouts to bowl
  4. Stack kale leaves and thinly slice across the leaves to make shreds and add to bowl.
  5. Thinly slice and then chop red cabbage
  6. Chop green onions and add to bowl.
  7. Rinse edamame under warm water until thawed and add to bowl.
  8. Add radishes to bowl.
  9. Chop cilantro and add to bowl.
  10. Make Peanut dressing (follows) and add to bowl. Toss salad well and sprinkle almonds or sesame seeds over top just before serving.
  11. FOR THE PEANUT DRESSING
  12. In a small saucepan, whisk all ingredients but water for the Peanut Dipping Sauce over low heat until heated through.
  13. Drizzle in water until sauce is consistency of mayonnaise and lightens in color.

3.2.2708

See what other fabulous food bloggers are making for Food Network’s Spring Sensational Sides using spring green!

Creative Culinary: Mixed Greens with Smoked Mozzarella and a Warm Roasted Garlic Dressing
The Cultural Dish: Three Quick and Easy Salad Recipes
Napa Farmhouse 1885: Salad Greens with Sun Dried Tomato Vinaigrette
Red or Green: Salad Greens with Basic Balsamic Vinaigrette
The Heritage Cook: Chopped Steakhouse-Style Salad (Gluten-Free)
Weelicious: Southwestern Salad
Taste with the Eyes: Teacher Appreciation Farmers Market Salad
Swing Eats: Kale Salad with Lemon, Pecorino Romano, and Toasted Walnuts
Virtually Homemade: Spinach and Bacon Salad
Domesticate Me: 8 Gorgeous Green Salads for Spring
Elephants and the Coconut Trees: Arugula and Grapefruit Salad
Dishin & Dishes: Tangle Thai Rainbow Salad
Homemade Delish: Grilled Pineapple Spinach Salad
FN Dish: Why Side Salads Are the Best Salads

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Asparagus Spinach Coconut Soup | Dishin & Dishes

asparagus spinach coconut milk soup

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A couple of weekends ago, I was watching a cooking show where the hostess was making spring food and an asparagus soup recipe drew me in, except for the butter and heavy cream, both of which I adore, but could really do without on my hips, behind and other parts of my body, if you know what I mean.



If you are one of those tall, lanky thin people who don’t know what I mean….it means it puts WEIGHT on me for gosh sake. Count your blessings!

I decided to re-create the recipe in a healthier sense and oh boy! Mr. Wonderful has fallen in love with this soup!  And the added healthy bonus is just a plus!

Start out by chopping one large bunch of asparagus into one to two inch pieces. Also, chop up two stalks of celery along with one leek and 2 cloves of garlic. Now, if you’re one of those people who makes a face at the sound of the word “leek” be adventurous! Leeks have a more delicate flavor than their cousin the onion, so if you don’t like strong onion flavor or are cooking a dish that an onion might overpower (like this one!), try using a leek instead. To learn how to cut and wash them click here for my leek tutorial.

So to start cooking this soup, add two tablespoons of coconut oil or olive oil into a large pot.  When it’s melted and the heat is up to medium temperature, add in the asparagus, leek and celery and stir for about ten minutes.  Then add in the garlic and stir for one minute more.


Photo Mar 28, 3 42 03 AM


Now add in four cups of vegetable or chicken stock. To make your own chicken stock click here and to make your own vegetable stock, click here. It just might be easier than you think!


Photo Mar 28, 3 43 23 AM


Stir this all around a few times and simmer for about twenty minutes, stirring every five-seven minutes or so.

Then add in in four cups of spinach. I forgot to take a picture!

Now using a ladle, add in enough of this mixture to fill your blender about half way full.


blending hot soups



**IMPORTANT!!!  Any time you blend a hot liquid, let it cool a bit first and then only fill your blender no more than half way full! Remove the lid or the removable clear plastic insert to add things and cover with a dish towel to avoid steam explosions and burning!

Blending asparagus soup


Turn this on and pulse a few times and then turn it on high and let it completely blend until smooth, then pour it into a bowl or another large sauce pan and repeat with the remaining asparagus/spinach mixture until all is pureed.

Next, pour it back into a clean pot and gently heat again over medium heat.


Photo Mar 28, 4 36 40 AM


Add in one 13.5 ounce can of coconut (or light coconut) milk and stir and bring back to a simmer and simmer for about five minutes more letting it thicken up slightly.

If you prefer SUPER silky soup, pour through a fine sieve.


sieve strain asparagus soup


I usually skip this step, however, because it’s pretty smooth and I prefer to keep the tiny bits of fiber in for more health benefits!

Garnish with creme fraiche, or Greek yogurt  and some blanched tips of asparagus stalks for a beautiful presentation!


Photo Mar 28, 4 45 46 AM (1)


I was worried Mr. Wonderful wouldn’t like this soup but he raved about it for days. I’m making some more tonight while asparagus low prices abound!

Happy Spring!

Asparagus Spinach Coconut Soup

 

Author:

Cuisine: Soup

  • Ingredients
  • 2 T. coconut oil (or olive oil)
  • 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 large leek, white and light green only, chopped and rinsed
  • 3 cups spinach
  • 4 cups vegetable or chicken stock
  • 1 13.5 can light or regular coconut milk
  • ½ t. Kosher salt
  • ¼ t. ground black pepper
  1. In a large stockpot, heat the oil over medium heat.
  2. Add the asparagus, celery, and leek and cook, stirring occasionally, until tender, about 10 minutes.
  3. Add garlic and stir for one minute
  4. Add the vegetable or chicken stock, then reduce the heat and simmer for 20 minutes.
  5. Add spinach and stir for 1 minute, just to wilt
  6. Working in batches, fill blender to half full with mixture. Take off plastic clear lid but leave on main lid of blender. Cover hole with a dish towel and quickly pulse a few times, then turn blender on and let run for 1 minute to puree well. Pour into a clean large sauce pan.
  7. Repeat with remaining mixture until all your original pot is pureed and in sauce pan.
  8. Add the coconut milk and simmer for another 2-3 minutes minutes.
  9. Season with salt and pepper and adjust to taste.
  10. Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot.
  11. IMPORTANT: It’s important when blending hot liquids to only fill half full in blender and leave the top opening open to allow steam to release. Failure to do so can result in hot explosions and burning!

3.2.2925

Love asparagus and want MORE recipes featuring their lovely green stalks? Check out what other bloggers are offering for Food Network’s Spring Sensation Sides below!

The Lemon Bowl: 20 Asparagus Recipes for Spring
Feed Me Phoebe: White Asparagus with Herby Sabayon Sauce
Dishing with Divya: Mock Guacamole with Asparagus
Dishin & Dishes: Asparagus Spinach Coconut Soup
Creative Culinary: Grilled Asparagus with Garlic and Parmesan
Jeanette’s Healthy Living: Low Carb Pasta with Asparagus Pancetta and Pine Nuts
Weelicious: Italian Asparagus Sticks
The Heritage Cook: Asparagus Caprese Salad with Lemon Vinaigrette
Napa Farmhouse 1885: Roasted Asparagus Nicoise
Red or Green: Spicy Roasted Asparagus & Leek Soup
Swing Eats: Roasted Fingerling Potatoes and Asparagus with Rosemary
The Cultural Dish: Asparagus Milanese
The Wimpy Vegetarian: Asparagus Carbonara with Garlic Crumbs
Taste with the Eyes: Savory Matzo Brei with Asparagus and Smoked Salmon
The Mom 100: It’s Simple Roasted Asparagus with Shallots and Parmesan
FN Dish: The Asparagus Motto: The Simpler, The Better

 

 

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