Sunday, March 22, 2020

Zucchini Noodles with Pesto

393.  While cutting back on bread intake, I'm adjusting and adapting recipes.  As the saying goes, "Necessity is the mother of invention", and it was necessary to find a replacement for pasta.  
So with all the recipes using squash as a replacement, I wanted to spiralize but due to this quarantine  in place, I can't go to the store.  So, how to create noodles from zucchini?  
The idea to use my hand lemon zester came to mind...and it was genius!  Because the zucchini is softer squash, I had to be careful to go slowly with gentle pressure to make long strips.
I sautéd a quarter of a red onion in a pat of butter, then added the zucchini just to heat it up but not to cook it because the noodles would wilt.
I then heated up a bit of pesto recipe here, and pan seared salmon.
I plated the gently warmed zucchini, spooned pesto over the noodles and then place the seared salmon and topped with pesto.  I don't have to say how flavorful and the textures were so very similar to pasta noodles.
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The recipe is so delightful, light and satisfying.  

"Necessity is the mother of invention."

The author of this proverb is unknown. It is commonly misattributed to Plato to Benjamin Jowett's popular idiomatic 1871 translation of Plato's Republic, where in Book II, 369c, his translation reads: "The true creator is necessity, who is the mother of our invention." 

Wednesday, March 18, 2020

Mushroom Barley Soup

392.  Soup.  .  .
Satisfying.  Warming.  Nourishing.  Healthy.  
What comes to mind when you consider soup?
We all have our favorite and our go-to soup that comforts and fulfills our need.

This recipe, Mushroom Barley Soup, is so light, flavorful and delicious.
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The mushrooms were lovely and were perfect and the bay leaves I dried myself.
The steps are straight forward and simplistic.
If you would like to add more barley, carrots or mushrooms, adjust to your preference.
The beauty of this soup is not just the taste but the aroma.  With the combination of bay leaf, tarragon and mushrooms you will experience a beautiful meal.
 "I live on good soup, not on fine words."

"I'm a mushroom freak.  I make a mushroom soup where I use maybe six or seven varieties, not just portobello and shiitake, but dried porcini and morels."
~Itzhak Perlman

Friday, February 7, 2020

Lemon Blueberry Cake

391.  A light lemon flavored slice of cake dotted with blueberries and a lemony glaze is a delight any time.  This recipe does not disappoint.  You can bake this cake as a bundt, loaf or in a baking dish. 
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 I chose to bake in a bundt pan only because I love the shape of a bundt cake.

"My love of baking might have originated with my grandmother. She had a lemon tree growing in her backyard, and one of my favorite memories is of picking lemons together and then baking lemon bars." 
Lisa Graff

Friday, January 31, 2020

Key Lime Pie

390.  It is citrus season on the west coast with lemons, limes, oranges and grapefruit hanging from neighborhood trees.  Although this is common, it has become a great delight each year seeing the beautiful fruit just hanging there!  for Free!  On the east coast citrus fruits were always so expensive.  So I collected limes, juiced them and created this masterful Key Lime Pie.  
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 You could also substitute lemons for this filling but the limes have that extra beautiful flavor that is unmatched!
"You know what they say:  'Why sit at a table that doesn't have Key Lime Pie on it 
if you don't have to?'"
-Sloane Crosley

Thursday, January 2, 2020

Oyster Snack Crackers

389.  This snack was at first, a very unusual one until I tasted these little round crackers of yumminess!!  Ladies that I knew many years ago had made this snack for a gathering and I have been a fan ever since.  I do love saltine crackers and these soup/oyster crackers are perfect for snacking.

The recipe is basic and so easy to make for any party or gathering.  I like to make them the day before, but that can be dangerous if they are hanging around the house for a whole day before an event.  And yes, I have had to go out a buy  a n o t h e r  bag of crackers to make the recipe a second time.  Somehow they all disappeared.

To save the recipe select and drag to desktop and print or copy and paste to document and print or select and print from smart device.
I followed the recipe to a tee but substituted the dill weed for lime zest!!!  Wow!  It was a great addition.

These would be great for a Super Bowl Party or any gathering.  

The origin of the term "oyster cracker" is unclear, but it may be that they were originally served with oyster stew or clam chowder or merely that they look like an oyster in its shell. Other names include "water cracker," "Philadelphia cracker," and "Trenton cracker"
-  Wikipedia

Thursday, December 19, 2019

Gingerbread House

388.  Christmas isn't Christmas for me without lots of baking and new cookie recipes to try.  I often give my cookies away as gifts or hostess gifts when we are invited to a party.  It has been years since we made a Gingerbread House so it was time.  
I have a great recipe that has been tried and true over the years and it did not fail to produce again.
When the dough grows cool, I place it into the microwave for a few seconds to warm it up.  This helps with the rolling-out process.  And...we learned on Tasty to cut out the door and windows but not to remove them from the piece.  You can watch the video here:  Tasty The Ultimate Gingerbread House
 We also crushed Jolly Rancher candies and placed them in the openings to create a glass effect.
Tasty also suggested using brown paper bag as an additional support for the roof to stay together and in a peak.  Great idea!!
Meringue powder was a great way to make our icing glue.
 My daughter was the decorator while I baked other cookies.  The process was long but so worth it.  The house turned out perfect.  We place twinkle lights inside to illuminate the candy windows.

"I thought maybe we could make gingerbread houses, and eat cookie dough and go ice skating and maybe even hold hands."...
~the movie "Elf"

Friday, November 29, 2019

Thanksgiving Feast

387.  Thanksgiving is a favorite time of year for so many reasons.  The great meal with stuffing, mashed potato, pan gravy, homemade pies and roasted turkey.  Each year I try to make something new or edit a favorite dish but this year I migrated back to our favorites done just as they simply are.
Here are a few photos of our feast...sweet potatoes with pecans, stuffed mushrooms, green beans with almonds and stuffing (in the bird! the only way to do it!)
I make homemade cranberry relish with orange where I take an entire bag of cranberries, a whole orange, rind and all and a cup of sugar.  Place them all in a food processor and chop.  Then spoon it into a serving dish.  Perfect every time!
Each plate was perfect...colorful...but more important, delicious!
And for the pie, pumpkin pie and pecan pie.

“Pride slays thanksgiving, but a humble mind is the soil out of which thanks naturally grow. A proud man is seldom a grateful man, for he never thinks he gets as much as he deserves.”– Henry Ward Beecher


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