Almost Spring and today I’m sharing my most favorite Spring dessert. I hope you enjoy it as much as I do. I have already made two in one week!
You will need:
3 cups fresh strawberries
3/4 cup sugar
3 Tbsp. cornstarch
- Wash, remove caps, and slice strawberries (in that order). Crush 1 cup strawberries and cook with 1 cup water on medium heat about 2 minutes.
- Sieve, draining the juice from the pulp. Let a small amount of juice cool slightly (but still warm) and dissolve the cornstarch in this. You want to avoid having cornstarch lumps in the thickened filling.
- Mix this with the remaining juice. You can add a little red food coloring to this if you like to have a bright red color glaze, but I leave it out.
- Cook and stir until thickened and bubbly.
- Pour this over 2 cups strawberries and put it all in a baked, cooled pie shell.
- Chill and top with whipped cream.
If you want to bypass the pieshell for some reason, put the berries and filling in a cute shebert glass and top with whipped cream.
TIP: When buying fresh strawberries it’s always disappointing to see them begin to spoil the next day. To keep them fresh longer, mix one cup of vinegar with 8 cups water and wash them. I swoosh them around in the water about 2 minutes. Often there will be debris around and under the stems, but do not take the stems off before you wash them. You want to preserve all the juice/flavor in each berry.
The vinegar should kill the bacteria that cause the berries to spoil. Rinse throughly, let them drain a few minutes in a colander, then put them on paper towels to dry. You can put them in a sealed container in the refrigerator to enjoy for a few more days.
The container that I have found to be a life-saver (or I should say, fruit/vegetable saver) is this Tupperware container. It has two small tabs that can be opened or closed, depending on the type of fruit or vegetable that you have inside. There is also a listing on the side of the container that tells you which foods require one tab open, two tabs open, or none open. In the case of ripe berries, leave both tabs closed to prevent any refrigerator air from getting to them. This container also works great for lettuce, celery, spinach, watermelon, you name it, whatever fruit or vegetable you need to keep fresh.
I have two of these and use them daily.
I am not good with titles, so for want of a better one, this dish is peanut chicken. This is another quick throw-together for a busy church night.
I am taking culinary classes online, and the chef has been encouraging us to cook wihtout recipes. He is teaching methods of cooking and says that cooking is an art not a rigid set of directions. So here goes.
- Preheat a large saute pan on medium. Salt chicken lightly and pepper it generously. Put about 2 Tablespoons of sesame oil in the pan and saute chicken briefly until it looses its color and is tender. One could use olive oil, but the sesame oil gives it a different flavor. Chicken breast is not very flavorful on its own.
2. Remove chicken from pan and add 2 or 3 chopped garlic cloves. Cook about 1 minute or until fragrant.
3. Add some brocolli florets and green peppers and saute a couple of minutes. Add some spinach and continue cooking until spinach is wilted, about 2 minutes. Use whatever veggies you like. I just happened to have spinach that needed to be used before it went bad. Add chicken back to the pan. Cover and set aside while you prepare the peanuts.
4. Put a spoonful of coconut oil in a small preheated skillet, add raw peanuts (cashews would work here also) and cook a few minutes until peanuts are slightly brown, stirring constantly. Salt to taste.
5. Serve chicken mixture with peanuts on top. After I made this tonight, I had a suggestion that the peanuts be chopped slightly so that it would be easier to scoop them up with a fork. We thought the peanuts gave the chicken a nicer flavor and I loved the crunch!
I want to be specific that this pesto is made from basil, after discovering that one can make pesto from so many different things. I had a bumper crop of basil in my raised bed this year and decided to use most of it to make pesto. This is a recipe a good friend shared with me five years ago.
I also dried some basil by hanging the stems upside down in the attic (see picture).
4 cups coarsely chopped sweet basil leaves
1 cup pine nuts
1/2 cup extra virgin olive oil
1 cup Parmesan cheese
1/4 cup unsalted butter (optional)
2 cloves garlic, crushed
a dash of salt and pepper
Puree all ingredients in a food processor or blender.
Use immediately, freeze or put the pesto in a glass jar and put in the refrigerator. If you put in in the refrigerator, pour a thin layer of olive oil on top of the pesto in the jar and screw the lid on. This will keep for up to 10 days in the refrigerator.
This recipe makes about 1 1/2-2 cups.
Finding raw peanuts might be the hardest part of this little snack. I get raw peanuts at a local country grocery store close to my house. Preheat the oven to 450, and when it reaches that temperature turn it off and put the peanuts in. Peanuts can be in a single layer or more. When they get cool, they will be ready to shell and eat. Growing up we called these “parched peanut.” Hope you enjoy them.
Remember that net carbs = total grams of carbs minus grams of fiber. Eat your fruit instead of drinking it!
SIMPLE SIMPLE SIMPLE!!!
MICROWAVE CHOCOLATE MUG CAKE
This little recipe can be dangerous. Why? Because now you are only five minutes away from chocolate cake at any time of the day or night!
* 4 Tbsp. S.R. flour
* 3 Tbsp. sugar
* 1 Tbsp. cocoa
* 1 egg
* 3 Tbsp. milk
* 3 Tbsp. oil
* 2 Tbsp. chocolate chips (optional)
* A small splash of vanilla extract
- Add dry ingredients to a large coffee mug and mix well.
- Add the egg and mix thoroughly.
- Pour in the milk and oil and mix well.
- Add the chocolate chips (if using them) and vanilla extract, mix again.
- Put your mug in the microwave and cook for 2 ½ -3 minutes on high. Microwave temps vary.
The cake will rise over the top of the mug, but don’t be alarmed. Allow it to cool a little, then tip out onto a plate. It’s great served warm with ice cream or cool whip.
This can serve 2 if you feel like sharing. Oh so good!