It’s officially blueberry season in these parts – they’re big and firm and bursting with flavor. Besides just grabbing handfuls of them like I always do, I decided to make a parfait, layering the blueberries with some leftover strawberry glaze I had from this recipe. Topped off with some soy whipped cream, this was an amazing, fresh, and easy dessert.
Archive for June, 2010
This recipe is all about summer. Sweet and refreshing.
Strawberry almond cream tart (modified from Cooking Light)
1 1/3 cups graham cracker crumbs
2 tablespoons sugar
4 tablespoons melted margarine
4 teaspoons water
5 ounces soy cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
6 cups strawberries, hulled
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Preheat oven to 350 degrees F. For crust, process the crumbs, sugar, margarine, and water with pulses until moistened. Place cracker mixture in 9″ round removable bottom tart pan. lightly coated with nonstick spray. Press crumbs evenly across bottom and up sides. Bake for 10 minutes; remove from oven and cool.
For the filling, combine the cream cheese, sugar, and extracts in a bowl til thoroughly mixed and smooth. Spread evenly onto the cooled tart crust.
To prepare the glaze topping, place 2 cups of berries into a blender and process til smooth. Combine puree, 2/3 cup sugar, and cornstarch in a medium saucepan, and heat over medium heat. Stir with a whisk and bring to a boil, stirring constantly. Remove from heat and cool, stirring occasionally.
Combine the remaining 4 cups of strawberries and the lemon juice. Arrange the berries, bottoms up, in a circular pattern over the filling. Spoon half the glaze over the strawberries (reserve the rest for a future use). Cover and chill for 3 hours. Makes 10 servings.
This is another one of those anything goes recipes. The key here is the roasted tomatoes. Then add whatever veggies/protein around it that you like. Dress with your very best quality balsamic vinegar for the best flavor.
Grilled chicken with roasted tomatoes
5 Roma tomatoes
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 boneless, skinned chicken breasts, grilled and cut into bite-sized pieces
2 pounds asparagus (or your favorite vegetable or combination), blanched in boiling water for 3 -4 minutes (also could be roasted if you so desire)
top quality balsamic vinegar
extra virgin olive oil
1/4 cup pine nuts, toasted
Quarter your tomatoes and place skin side down in baking pan. Sprinkle a little sugar, salt, and pepper on each piece of tomato. Place in preheated 400 degree F. oven and roast for about 35-45 minutes, til shriveled and shrunk and starting to char. Remove from oven and cool.
In a large bowl, add the chicken, asparagus, and tomatoes. Add several shakes of balsamic vinegar, and several shakes of olive oil. Salt and pepper to taste, and sprinkle on the pine nuts. Toss gently and serve. Makes 4 servings.
With the temperatures soaring in the high 90s around here, this recipe really appealed to me. It calls for 2 cups of crumbled feta cheese. I decided to add grilled chicken and some cheddar Sheese instead. I also used some expensive balsamico vinegar that I had picked up on our trip to Italy last year. It’s the real thing, and it added immense flavor to this delicious salad.
Chopped Greek salad
2 tablespoons balsamic vinegar
1 teaspoon fresh lemon juice
1 small shallot, halved
2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
salt and freshly ground pepper
10 ounces mixed baby greens, coarsely chopped
4 Belgian endives, halved, cored, and coarsely chopped
1 English cucumber, peeled, halved, seeded, and cut into 1/2″ dice
1 pint grape tomatoes, halved
1/4 cup coarsely chopped dill
3/4 cup pitted kalamata olives, halved
2 grilled boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup cheddar Sheese, crumbled
In a blender, combine the vinegar, lemon juice, and shallot, and puree. With the machine on, add the olive oil and canola oil, and puree until emulsified. Season the dressing with salt and pepper.
In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives, chicken, and sheese. Add half the dressing, season with salt and pepper, and toss. Add the remaining dressing, toss again, and serve. Makes 4-6 servings.
What a fabulous idea ~ healthy and so nicely spiced and flavorful. The yolks thickened up the gravy; the whole recipe came together in less than an hour. This was both hearty and light at the same time. I had it with rice, but tomorrow I’ll try it with some raisin bread at work. Scrumptious.
6 eggs, boiled and peeled
1 1/2 tablespoons olive oil
1/2 teaspoon mustard seeds
1 1/2 teaspoons cumin seeds
1/2 teaspoon turmeric powder
1″ fresh ginger, chopped
2 cloves garlic, chopped
2-3 small rings of green chilies, chopped
2 onions, chopped
3 plum tomatoes, chopped
1 1/2 teaspoons coriander powder
1/2 teaspoon chili powder
1 1/2 cups water
3/4 teaspoon garam masala
2 handfuls fresh cilantro, chopped
salt to taste
Boil 6 eggs over medium heat. Add enough water to cover the eggs. Once the eggs start boiling, turn off the stove. Cover with lid and set aside for 10 minutes.
Heat a pot on medium heat. Add the olive oil, then the mustard seeds. Once they start to sputter, add the cumin seeds and turmeric powder. Saute for 10 seconds. Now add the ginger, garlic, and green chilies. Saute for 30 seconds. Now add the onions and some salt. Lower the heat to medium low, stir, and allow the onions to become golden (about 10 minutes). Stir frequently.
Drain the water from the eggs and peel. Set aside.
Once the onions are golden, add the tomatoes, red chili powder, coriander, and season with salt. Combine. Increase heat to medium. Continue to cook for about 15 minutes until the onions and tomatoes form a paste-like consistency. Cover with lid while cooking.
Now slice the eggs in half. Then add water to the pot. Lower the heat to medium-low, and add the eggs and gently combine. cover with lid and let the gravy cook for 15 minutes. You may need to smash the yolk pieces into the gravy; this will help thicken the gravy.
Remove from stove; add garam masala. Adjust salt. Add fresh cilantro. Combine. Serve after 30 minutes; this will allow the flavors to combine and gravy thicken. Serve with rice. Makes 4-6 servings.
Meh. This pizza recipe read and looked better than it tasted. Not that it tasted bad; it just seemed to be missing a little kick. Next time, I may add a little more spice to the bean puree.
Mexican pizza (modified to be nondairy)
1 cup canned black beans, rinsed and drained
1/2 cup coarsely chopped jarred roasted red peppers
1 garlic clove
1 tablespoon chili powder
1 pound whole wheat pizza dough
cornmeal, for dusting
1 cup shredded soy Jack cheese
1/2 cup grape tomatoes, halved
1/4 cup pitted black olives, sliced
1 scallion, thinly sliced
1 cup shredded butter lettuce
3 tablespoons soy sour cream
Preheat oven to 450 degrees F.
In a food processor, combine the black beans with the roasted red peppers, garlic clove, and chili powder, and puree until smooth. Season with salt.
Stretch pizza dough to a 12″ round and transfer to a cornmeal-dusted pizza pan. Spread the black bean puree on top, leaving a 1/2″ border. Sprinkle with the cheese, tomatoes, olives, and scallion.
Place pizza in oven and bake for 10-12 minutes, until the bottom is crisp and the cheese is bubbling. Transfer the pizza to a work surface and top with the lettuce and dollops of the soy sour cream. Cut into 6 wedges and serve.