Search Results for strawberry
Look what I get for lunch today:
I went out to check to see if they needed water and my one strawberry from yesterday turned into an entire bowl today. Woot!!
I guess I owe Bixby an apology. Clearly every strawberry patch needs a Great Dane to tend to it – dig in it, sleep in it, snuffle around in it. Bixby:1 Me:0
Been a busy week in my kitchen. I put together three pots of soup and made a couple of desserts for company. I knew I was going to have a busy work week, so on Sunday I put together the soups so I could reheat them for lunches. Lemons were on sale and that inspired tonight’s featured dessert recipe.
I was craving Grilled Cheese this week and made my favorite (full dinner menu, recipe and shopping list are here).
The potatoes in my pantry were getting a little old, so I decided it was time for Potato Soup, you can pick your style from our variety of recipes – five pages worth – here. I also made Oven Potato Wedges to finish up (recipe here).
A friend gave me a sample of a soup she made from a soup mix bag she picked up at the farmer’s market a while back. It was good, so I recreated it: Cranberry Bean and Turkey Soup, pictured at top and recipe here
These are two foster pups that Bixby spent the day with, included in this week’s Bixby update for the pet lovers. He’s doing great as the foster whisperer, giving confidence to some pretty timid pups the last couple of months.
What’s on your plate this weekend? Cookin’ something tasty? Share your thoughts and recipes, I’m always looking for a new idea.
Tonight’s featured recipe is sweet and tart:
Lemons were on sale this week so I picked up a bag and I had this recipe hanging around so I decided to try it. I made two small loaves. I changed up a few things from the original recipe. First of all, I made a strawberry glaze that was much too sweet. I used it on the first cake, on the second cake I made sweetened pureed strawberries, which was much, much better.
I also doubled the amount of lemon juice and omitted the heavy cream and I think it could still use more lemon zest if you’re into super lemony flavor.
I would do it again, it’s quick and easy. But I think I prefer my Sour Cream Lemon-Poppy Seed Cake (recipe here)
Strawberry Lemonade Cake
- 1 stick butter, slightly softened
- 1 cup granulated sugar
- 2 eggs
- 3 tbsp lemon zest
- 1 1/2 cup unbleached flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp buttermilk powder
- 1/2 cup lemon juice
- 1/2 cup frozen strawberries, thawed
- 1 tbsp sugar
3 bowls, loaf pan, mixer
Pre-heat oven to 350.
Butter and flour one 8.5 x 4.5 inch loaf pan and set aside. (I actually use to two 4″ x 3″ loaf pans)
Cream butter and sugar in the bowl with mixer on medium speed for about 5 minutes, until light and fluffy. Beat in the eggs, one at a time, then mix in the lemon zest.
In a another bowl, mix together the flour, baking powder, baking soda and buttermilk powder. With the mixer on medium, add the flour and lemon juice alternately to the batter, starting and ending with flour mixture. Pour into the loaf pan, smooth, and bake for about 45 minutes or until browned and a toothpick inserted in the center comes out clean or with moist crumbs but no batter.
Let cake cool in the pan for about 15 minutes before removing to wire rack to cool completely.
Glaze: In a blender or food processor, blend strawberries and sugar until smooth. Drizzle over cake and serve.
After friends let me test drive their Cuisinart Ice Cream maker, I bought my own, so I thought it would be a good time to revisit a whole week of frozen treats, which will conclude with the Friday Recipe Exchange. I thought it would be good to start with the basics. The first recipe is for a cream only ice cream and I’ll link to a JeffreyW post that has an egg custard ice cream. Then I’ll add strawberries to it. These recipes all make 1 to 1-1/2 quarts.
Vanilla Ice Cream
- 2 cups half-and-half
- 1 cup whipping cream
- 1 cup sugar
- 1 vanilla bean, split and scraped (or 3 tsp high quality vanilla extract)
Combine all ingredients (including the bean and its pulp – if you’re using extract, DO NOT add yet) in a large saucepan and place over medium heat. Stirring occasionally, bring the mixture to barely simmering, about 170 degrees F. Remove from heat and allow to cool slightly – remove the hull of the vanilla bean or add extract at this point, stirring in completely. Pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. It will reach a soft serve consistency. Then spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.
Strawberry Ice Cream (or really Any Berry Ice Cream)
- Make the vanilla base (above), cooled overnight
- 2 cups of chopped frozen strawberries (or any quality frozen berry of your choice)
- 1 tbsp vodka
ice cream maker Toss strawberries with vodka, stir into the cold vanilla cream mixture. Add to your ice cream maker and freeze according to unit’s instructions. Again it will be a soft serve consistency when done, remove to an airtight container and freeze for 1 hour before serving.
As promised: For an egg custard ice cream, go to JeffreyW’s post here.
JeffreyW makes strawberry ice cream, too
Originally posted May 2013
The pineapple angel food cake we made was so good we decided to try a few more iterations on the theme. Just mix the dry with the can of pie filling – I also added a couple of tablespoons of water and a squirt of lemon juice. We are using a flat cake pan but other shapes and styles of pan should work fine. This one spent 37 minutes on the center rack at 350. Toothpick came out clean so we pulled it. Smells fabulous! It sags in the center a bit when cooled. I think I prefer the pineapple. We will do more of these as the inspiration hits. Bonus kitteh!Mrs J took this one from the shelter to a local Petco store where they occasionally help out by putting them in a display window. She was adopted this afternoon! Yay!
It was much too hot to even think about cooking today. Even eating was a challenge, but at the end of the day, a frozen strawberry treat sounded like the ticket. Really hit the spot. It was pretty basic, frozen strawberries, yogurt, milk and a tray of ice cubes. Blend for a minute and then “Bob’s your uncle” you’ve got a frozen treat.
The Vitamix came with a very large cookbook. Been going through it and the soups look good come fall, lots of ice creams, frozen fruit dessert, etc that will be nice treat during the summer. It was a little scant on standard fare (i.e. things that aren’t blended) but I think I can adapt somethings to its unique abilities. Time will tell.
Regardless….every morning will be a Jamba Juice morning here. LOL. It’s amazing how much spinach and kale you can sneak into a fruit smoothie and not notice it.
A crazy schedule is going to keep me from blogging too much the rest of the month. Actually what it is really going to do is leave me little time for cooking. No cooking, not much to blog about. But I won’t leave you hanging. I think to start things off I’m going to post of few links to some great recipes from other blogs I hang out at.
To start things off, let’s go with Tes’ AWARD WINNING Strawberry Chicken recipe. And if you aren’t reading Tes’ blog, you’re missing out. She’s always got something interesting cooking and the trips she and her family frequently take and she documents will take you on an exotic adventure.
It’s the first time I cooked savory strawberry sauce, it was challenging and exciting. The sauce turned out to be so amazing. It was flavorful and fresh. The sauce reduced to a thick and creamy liquid perfectly coated our simple pan grilled chicken.
Chicken with Strawberry and Black Pepper sauce
Ingredients: (2 servings)
- 2 chicken fillets
- 1 tbsp oil
- A pinch of salt and pepper
- 2 cup fresh strawberry
- 3 cloves garlic- finely minced
- 2 tsp black pepper powder
- 1 tbsp Worcestershire sauce
- 1 cup chicken stock
- 3/4 tsp salt
- 1 tsp sugar
- 2 tbsp butter
- Chopped parsley for garnishing
I’ll post a few more of Tes’ recipes over the month. Until then, check her out.
And another learning experience! This was looking great all through the prep, the mistakes really only showed when we went to slice and eat it. More on that later. The crust was vanilla wafers with butter. Mrs J counted out 50 cookies and placed them into the food processor and reduced them to crumbs. She then added a teaspoon of vanilla, a teaspoon of salt, five tablespoons of melted butter, and a quarter cup of Splenda. A few pulses to blend it all then she tamped the crumbs into a pie dish. (First mistake: Grease the pie dish first! Maybe use a circle of baking paper?) Bake the crust for eight minutes at 350, let cool. The filling was strawberries mixed with a sugarless glaze that was store bought. Topping was whipped cream. (Second mistake: Beat the cream stiff!) We got our YUM! but the presentation suffered. It was hard to get out of the dish, and the whipped cream slumped. Better than a failure but less than a masterpiece. LOL