MY FAVORITE SPRINGTIME DESSERT

DSCN3006Almost 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

  1.  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.
  2.  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.
  3. 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.
  4. Cook and stir until thickened and  bubbly.
  5. Pour this over 2 cups strawberries and put it all in a baked, cooled pie shell.
  6. 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.

desktop strawberry pie

 

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.

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Simple Healthy Lunch on a Snowy Day

Hi All,

I’m not sure what the weather is like in your part of the world, but here in Alabama we are at a standstill. Northerners, please don’t laugh at us, but we are at a standstill because we have about an inch of snow on the ground! Our schools are closed and roads are hazardous. It is a very good day here to stay home, work on pictures and cook a nice lunch.

I hope you enjoy this easy meal.  I really don’t have a name for it. I’ll just call it Easy Snowy Day Lunch.

  1. Use enough ground beef or ground check to make 3 or 4 patties, or the amount you need.
  2. Hide a chunk of cheese inside each patty. I have used cheddar and monterey jack before. I guess most any type you enjoy would work. Today I used monterey jack.
  3. Place patties in a hot iron skillet on medium heat and brown slowly on one side. Then turn burner down to medium low and brown the other side. Be careful NOT to “squish” the patty down with a spatula.
  4. You can also add a little of your favorite steak sauce to the patty if you like.  I usually just add salt and pepper.
  5. Cook until they reach the desired doneness. Some cheese may ooze out during cooking.

The green I paired this with was fresh green beans and brocolli.

Wash beans and brocolli. Break off the ends of the beans before you steam them. I didn’t have enough green beans, so I put what I had in the steamer and added brocolli to make enough green for 3 servings. Seam for 4-5 minutes–no more than 5 minutes. I added the green beans first, because they might need around 30 seconds longer to cook than brocolli. After steaming pour beans and brocolli into a bowl, dry with a paper towel and drizzle with olive oil. Salt and pepper to taste.

A nice naval orange is a good side with this meal!

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Saturday Brunch

2018 chicken brunch plate

This could be considered a nice ketogenic brunch if I had chosen some type of berry (maybe raspberries or blackberries) instead of apples. Apples are rather high in carbs.

Today was a lazy Saturday morning, with a delayed breakfast until around noon.  I wanted something healthy, but simple and quick to make. I had extra chicken breast left from our “Chicken, Bacon and Cheese evening meal” so I decided to do something with that. The chicken breast was already pounded into about 1/4 inch and seasoned with salt and pepper, so a quick saute’ would be perfect.

Two things about  sautéing that chef Todd has drilled into us during our cooking classes:

  1.  The pan has to be hot (put a drop of water in it and if it sizzles it is hot enough).
  2. The fat (coconut oil, olive oil, etc.) you put in has to get hot. Heat to just before smoking. Olive oil goes from perfectly smooth to having striated lines.

Cook chicken in this type pan for 3-5 minutes or to about 75% done on one side, turn and cook the other side which may take 2 or 3 minutes more. Remove the chicken from pan and set aside.

2018 chicken sauted            2018 chicken sauteed 2

I had some baby arugula in the refrigerator that needed to be used, so I added a little olive oil to the pan, scraping the fond from the bottom (this is good flavoring). I cooked the arugula 2 or three minutes until it was wilted good, then added 6 eggs, salt and pepper and scrambled. I have really grown fond of freshly ground pepper. I used to think that pepper was pepper, but now I can really taste the difference between ground pepper and freshly ground pepper.

2018 ch and arugula     2018 chi,arugula,eggs        2018 chicken brunch plate

This was a very tasty meal—-SIMPLE and very healthy.

I hope you try it! If you do let me know how you liked it! If you think others would

like it, please click the share button!

What is Your Favorite Way to Use Ham Leftovers?

What is your favorite way to use ham leftovers? Ham Corn Chowder has become ours, and it is so SIMPLE!

HAM CORN CHOWDER

1 can cream of chicken soup

2 cups chopped ham

1 can (11 oz.)whole kernal corn-drained

8 oz. sour cream

5 medium red potatoes cubed

2-2 1/2 cups chicken broth

1 Tbsp. butter (optional)

 

1. Peel and cube potatoes

2. Cover them with the chicken broth and cook about 10 minutes, with the lid on the      pot.

3. Add other ingredients and simmer 5 to 10 minutes. DELICIOUS         Ham Corn chwd

Turkey in Overtime-using leftover turkey

Planning a big turkey meal for Christmas? If so you may be ready for something lighter the next meal or two. Just about every time I cook a turkey I enjoy this light leftover dish. It is super easy to make and balances out the “heavy” foods that we usually have with a turkey meal. I hope you enjoy it as much as we do!

Hawaiian Turkey or Chicken Salad

    1. 3 cups cooked chicken or turkey

     2.  1- 8oz. can crushed pineapple (drained)

     3.  ¾ cups chopped celery

     4.  ½ cup chopped sweet onions

     5.  ¾ cups toasted sliced almonds—To toast,

           put the almonds in an iron skillet (no oil)

           and

            toast on medium heat, turning with 

            spatula until many of them are brown.     

             You want that slightly burned taste. 

      6.  1/3 to 1/2 cup mayonnaise OR a little olive

           oil instead. One of my daughters likes it

           best this way.

7.  Mix all ingredients and salt and pepper to taste.

This dish can be eaten alone, with crackers, or I have cut the center out of a Hawaiian Bread Loaf, put the salad in a clear bowl and placed in the center of the bread loaf. I  arrange pieces of cut bread around the loaf. This makes a pretty dish, and if you keep the salad contained in the clear bowl you won’t have salad on your bread and can store leftover bread and salad separately. I hope you enjoy this dish as much as our family has! 

MERRY CHRISTMAS!

Luke 2:26-31 “. . .Gabriel was sent by God to a city of Galilee named Nazareth, to a virgin betrothed to a man whose name was Joseph, of the house of David. The virgin’s name was Mary. And having come in, the angel said to her, “Rejoice, highly favored one, the Lord is with you; blessed are you among women. . .and behold, you will conceive in your womb and bring forth a Son, and shall call His name Jesus.”

 

 

 

Easy Honey Sweet Potatoes

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We had these with our supper (dinner for many of you) tonight.  They are so so easy and delicious.  We often eat them for dessert.

  1.   Wash and peel a couple of big sweet potatoes.  Cut in slices/chunks as shown.
  2.  Heat an iron skillet over medium heat, add a couple Tablespoonfuls of coconut oil or olive oil.
  3.  Add potaotes and drizzle honey on top.  I may use 1/4 cup honey.  Adjust this amount for the sweetness you like.
  4.  Pour about 1/2 cup water over the honey.
  5. Cover and cook about 15 minutes or until potaotes are soft as you like and liquid is absorbed.

We had these potatoes with meatloaf (which was frozen earlier and baked a short while before starting the remainder of the meal), cornbread, beans (canned ones tonight), and roasted cabbage.  cabbage cooked plate I like the slight burned taste when I cook this cabbage under the broiler.

Roasted Cabbage—-

  1.  Cut 1/2 cabbage head in small pieces.  See photo.  Toss with a couple tablespoonfuls of sesmae oil.  You can also use olive oil, but I think the sesmae oil gives it a nice taste.
  2. Put cabbage in a single layer and put under the broiler.  Broil about 5 minutes.  Turn/toss the cabbage with a spatula and broil about 4 or 5 more minutes.
  3. Watch closely, however, I like a little charring around the edges.dabbage raw in bowl        .cabbage raw on sheet

 

A MUST SEE–AWAKENING FROM ALZHEIMER’S

As many of you know my husband is having symptoms of Dementia/Alzheimer’s, therefore I have been learning everything I can  on the subject. In the past 12 days I have viewed webinars sponsored by Dr. David Perlmutter, a 30 year practicing neurologist whose father died with Alzheimer’s disease.  These webinars show interviews with 14 specialists in the field and describe the most recent studies and successes. This is so encouraging since there seems to be nothing yet in the pharmaceutical field that can help.

I cannot reccommend these webinars highly enough. They are free and are running again this weekend.  You can access them  by clicking here.

Even if you are not dealing with someone with these problems, it would be wise to learn what you can about the preventative measures you should take.

 

Toasted Almonds and That’s All

I had almost forgotten how good plain toasted almonds were-no salt, no oil, nothing else.  In fact, I am munching on some and drinking my herb tea as I type this post.  Of course, I like the raw ones also, but there is something special about the taste and crunch of toasted ones.

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1,  Preheat oven to 300 degrees.

2.  Spread the almonds out in a single layer on a rimmed baking sheet.

3.  Toast until golden brown and aromatic, about 15-20 minutes.

4.  I then store mine in a jar with a tight-fitting lid on the countertop for quick snacking.

I don’t know if you are able to tell clearly or not, but the second picture is after the almonds are toasted.  Also, you can always dip them in melted chocolate and let cool for a sweet treat.

 

Pesto from Basil

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).

PESTO
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.
basil and noodlesbasil plantsdried basil