Sorry California, your strawberries will never produce this color on their own!
This went from whole berries to soft-serve in about 20 minutes. When the local Oregon strawberries come into town I always buy too many and then they sit in the fridge and after a couple of days begin to wrinkle. That is the perfect time to make this sorbet! The berries are cold out of the fridge and they are nice and soft. If you let them sit in the fridge for one more day they will be compost, so make this!
2 pints of cold, very ripe strawberries
1/4-1/2 C. sugar, depending on your taste and how sweet your berries are
1/4-1/2 C. cold water
Place the berries, 1/4 C. sugar and 1/4 C. water into the blender and puree. Some blenders are better than others, so you may need to add a bit more water to…
In a bowl combine the turkey, stuffing, eggs, salt and pepper, cheese, and peas. Use your hands to combine the mixture and form it into patties- if the mixture is too dry add a little chicken broth as needed to get it to hold together. Heat the oil in a non-stick skillet on medium heat. Working in batches, cook the croquettes in the hot oil until they are golden brown on each side, about three minutes per side. Keep them warm in a low oven on a paper towel- lined plate.
Graham cracker infused ice cream with mini-marshmallows and milk chocolate bits. The ice cream base recipe is loosely based on Christina Tosi’s Milk Bar recipe for graham ice cream. I love an ice cream recipe that doesn’t involve tempering eggs! The gelatin gives the ice cream smoothness and keeps it from crystalizing. Vegetarians could substitute agar powder (but follow package directions for dissolving). Makes 1 pint.
1 C. graham cracker crumbs
3/4 C. powdered milk, divided
1/2 C. sugar, divided
1/2 t. salt
1 C. milk
2 t. powdered gelatin (or agar)
3/4 C. heavy cream
2 T. light corn syrup
1/2 t. vanilla
1 C. mini-marshmallows
1/3-1/2 C. chopped milk chocolate, or mini milk chocolate chips
In a bowl, combine the graham cracker crumbs, 1/4 C. of the powdered milk, 2 T. of the sugar, and a pinch of salt. Pour the milk over the crumbs and stir to combine. Let the crumbs steep in the milk for 20 minutes. Strain the steeped milk through a fine mesh strainer, pressing on the solids to release as much of the liquid as you can. Set aside.
Meanwhile, bloom the gelatin: Put two tablespoons of cold water in a small bowl and sprinkle the gelatin powder over it. Let it sit for about three minutes. The gelatin powder will turn into a wiggly jelly. Now dissolve it into a liquid by stirring in 2 teaspoons of hot water.
In a medium bowl, combine the strained graham cracker milk, the heavy cream, the corn syrup, the rest of the sugar, salt, and the rest of the milk powder. Whisk in the dissolved gelatin and the vanilla. You can hand whisk this, or use a hand mixer or immersion blender to make quick work of it. You want the sugar to be completely dissolved. If the mixture is still fairly cold it’s ready to pour into the ice cream maker. If not, let it sit in the fridge for about 30 minutes. Pour it into an ice cream maker and churn for about 30 minutes. Add the marshmallows and chocolate and let the machine churn them in. Transfer to an airtight container and freeze until solid, about three hours.
Easy as can be and just four ingredients! No cooking, and no eggs either!
What is sherbet? If it doesn’t have dairy it’s sorbet. If it has milk in it it’s sherbet. If it has cream, then it’s ice cream! I like to use half and half for this, but you could easily swap it out for milk. I haven’t tried this with a non-dairy milk, but I imagine it would be just as tasty.
24 oz. fresh raspberries, about four cups
1 1/2 C. half and half (you could use all milk, or all cream if you prefer)
3/4 C. sugar
2 t. fresh lemon juice
Place all the ingredients in a blender and blend until smooth. Strain the mixture with a mesh strainer to remove the seeds. Chill the mixture in the fridge for about 30 minutes. Pour into an ice cream maker and churn for 25-35 minutes. Transfer the sherbet into an airtight container and freeze until firm, about 3 hours. Makes about 1 quart.
I thought that canned pineapple was the best way to make a pineapple upside down cake. That’s how everyone does it right? I guess I thought fresh pineapple would be too tough, or just too much work. It was so much better! The texture was perfect and the fresh pineapple flavor really came through. The recipe came from Martha Stewart, but I made a few changes to suit the ingredients I had on hand.
1 pineapple (I used about 3/4 of it)
1 cup cake flour
1 1/2 teaspoons baking powder
1 1/4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1/2 cup packed light brown sugar
1 t. vanilla
2 large eggs
6 tablespoons whole milk
1/2 teaspoon pure almond extract
Vanilla ice cream
Heat oven to 350 degrees. Peel the pineapple and cut off one end to form a flat base. Cut down…
Winter blues are banished by this bright and cheery cocktail! Makes one, but it’s easy to double. I planted mint in my garden several years ago and it never completely dies down in the winter. The leaves are a bit tough at this time of year, but they are great for flavoring and scenting cocktails or for making simple syrup.
A few sprigs of fresh mint.
1.5 oz. Vodka
1 oz. St-Germain elderflower liqueur
2 oz. pineapple juice
Club soda or seltzer, mine was orange flavored, but plain or any other citrus would work.
lime, cut into wedges
Place the mint leaves and about a cup of ice into a large glass. Muddle the leaves and ice until the leaves are broken up into bits. Pour in the vodka, the St-Germain, and the pineapple juice. Stir vigorously. Strain into a clean glass filled with ice. Top with a splash of club soda and a squeeze of fresh lime. Garnish with mint leaves and a lime wedge.
I roast two turkeys every year. One for Thanksgiving, or sometimes Friendsgiving, and one for leftovers. I love to use up leftover turkey in different ways. This year I channeled Bridget Jones’ Turkey Curry Buffet. Remember the Christmas Jumper?
This turkey curry recipe is very similar to my Chickpea Masala recipe, substituting roasted leftover turkey for the canned chickpeas. Check that one out for a great vegetarian take on this- and it will freeze equally well.
2 inch piece of ginger, peeled and cut into to or three pieces
6 cloves garlic, peeled
2 large shallots, peeled and quartered
2 T. water
2 T. olive oil
2 T. ground coriander
4 t. ground cumin
2 t. ground turmeric
1/2 t. of cinnamon
2 15 oz. cans plain tomato sauce- I like to use Hunts
1 cup full fat coconut milk
6 C. leftover roasted turkey or chicken, shredded or cut into bite sized pieces
salt and pepper to taste
cilantro to garnish
Puree the ginger, garlic, and shallot with the water until smooth. I use my smoothie maker for this, but you could use a food processor or blender. Heat the olive oil in a heavy bottomed pot or Dutch oven over medium-high heat. Scrape the ginger puree into the heated oil and stir to cook until the mixture starts to brown, about three minutes. Quickly add the spices and stir for one minute more. Pour in the tomato sauce and the coconut milk. Stir to combine. Be sure to scrape up all the brown bits in the bottom of the pan. Reduce the heat to low. Add the turkey pieces and stir to coat in the sauce. Cover and simmer for about thirty minutes. Season to taste. Serve over the rice with a garnish of cilantro.
To stock my freezer with frozen lunches, I use these cool bento-style lunch boxes from easylunchboxes.com. I bought these back in the old days when my kids actually left the house for school. They are great for the freezer and you can microwave them as well. This isn’t a sponsored ad, I just like them! I also used frozen rice from Trader Joe’s – it’s a favorite product of mine and I keep several boxes of it in my freezer at all times. I just portioned out the frozen rice and curry into the boxes and they are ready to go right into the freezer for a Stouffer’s style lunch later on.
I haven’t had the time in the last two years to post many new recipes. My job as an elementary school teacher and my second job as a mom of two makes it pretty tough to carve our the time to create and test new recipes. We are pretty much just eating a lot of tacos and spaghetti.
My favorite thing about having a food blog is that I have this giant archive of all of our favorite family recipes that I can go back to and search and revisit. Even if I don’t post anything new, I still use it all the time to make our favorite dishes. At this time of year I use it for all of our favorite holiday treats. Here is a list of my best cookies and candies for you and your family to enjoy! Merry Christmas!
These are my favorite cookies to make for the holidays. They are sophisticated enough to give as gifts, yet they are a simple drop cookie; no frosting or decorating needed. They also freeze extremely well once they are baked. The spicy flavor is intense while the chocolate keeps them sweet and kid friendly.
When I make mine I triple the recipe so I can get about 6 dozen cookies. This recipe works very well in double and triple batches. I use salted butter. I also add a teaspoon of vanilla per batch. There is no need to buy chocolate and chop it up. I use high-quality chocolate chips for mine, about 1/2 bag per batch. In Martha’s recipe it calls for rolling the dough into balls and then chilling them for 20 minutes before baking. I did not do…
I usually don’t care to write too much about my recipes. I like food blogs that are simple and to the point. I don’t really care to read posts from other bloggers that go on and on. I just want the recipe already! So, in my own blog I usually just write a few sentences and focus my energy on the recipe. In this case, I am writing about turkey. Hands-down the most iconic holiday food item. There is a lot that goes into a great turkey, and a lot that needs explaining. First off, let me tell you what I think is the number one mistake that cooks make when roasting and serving turkey: They care too much about what it looks like. There, I said it. Here is the deal: You can’t really carve a turkey at the table right? The juices run everywhere and let’s face it…