Monday, July 28, 2014

Hearts of Palm Salad

Serving: 4
Plum tomatoes (1 pint)
Hearts of Palm (14 oz can)
1 Avocado
1 cup of pitted green olives
1 bunch of Scallions
1/4 cup of Lemon Juice
Pepper to taste

1. Slice tomatoes and green olives in half.  Place in a bowl.
2. Slice avocado and hearts of palm into bite size pieces and place in the bowl.
3. Dice scallions and add to salad.
4. Pour lemon juice and pepper to taste over the salad. Mix well.

Friday, July 25, 2014

Sesame Noodles

Serving: 8

1 lb. of cooked linguine pasta
4 tablespoons of toasted sesame oil
5 tablespoons of soy sauce
3 tablespoons of honey
3 tablespoons of chopped ginger
4 tablespoons of diced spring onions
2 tablespoons of sesame seeds

1. Take your cooked linguini pasta and allow to cool for about ten minutes
2. Add the toasted sesame oil, soy sauce, and honey to the pasta until  fully coated.
3. Add the chopped ginger, spring onion, and sesame seeds to the pasta mixture.  Stir well.
~Enjoy hot or cold~

Tuesday, July 15, 2014

Strawberry Jam

Serving: 10 cups

6 lb of strawberries 
5 cups sugar
1/4 cup lemon juice
6 oz. pectin 

1. Clean strawberries and place in a large cooking pot. Mash strawberries as well as you can (don't worry about mashing until completely liquid like. The strawberries will make for good texture!)
2. Stir in the sugar and lemon juice to the strawberries and let sit for 10 minutes
3. Add pectin. Mix. Bring to a gentle boil. Let boil for two minutes
4. Remove from heat and let cool
5. Fill mason jars and store in refrigerator or freezer

Thursday, July 10, 2014

Banana Nut Bread

    Serving: 8

1/3 cup margarine
1 cup sugar
1 cup mashed bananas
1 tsp baking soda
2 cups flour
1 cup chopped walnuts 

1. Preheat oven to 350 degrees
2. Lightly grease a loaf pan 
3. In a bowl, cream the margarine and sugar
4. Add bananas, baking soda, and flour to the bowl with the margarine and sugar and mix
5. Add in the nuts and continue to mix
6. Bake for 45 minutes. Allow the banana bread to cool off
~Sprinkle with powdered sugar and serve~

Monday, July 7, 2014

Cream of Mushroom Rigatoni

Serving: 5-6
1  (16 oz) box of rigatoni pasta
1 (8 oz) container of sliced baby bella mushrooms
1 tablespoon of butter
1 cup of heavy cream
1 (15 oz) can of peas
pepper to taste
freshly grated Parmesan cheese

1. Place mushrooms in a frying pan with 1/2 cup of water.
2. Steam mushrooms on a medium heat until water evaporates.  If you feel that the water is taking too long to evaporate, you can pour some out. 
3. Once the water has evaporated, add a 1/2 a tablespoon of butter to the mushrooms and mix on a medium-low heat. 
4. Add the other 1/2 tablespoon of butter and stir until mushrooms are sautéed. Set aside.
5. In a small pot, pour heavy cream and cook on a medium-high heat. Add the sautéed mushrooms, peas and pepper to taste.  Stir until the cream begins to bubble.   
5.  Cook the box of rigatoni pasta.
6.  Add the cream of mushroom sauce to pasta.  Mix well. 
7. Top off with some freshly grated Parmesan cheese.

Wednesday, July 2, 2014

4th of July Fruit Salad

Serving: 6

1 pint of blueberries
16 oz. of strawberries
3 large bananas 
1/2 pint of heavy whipping cream 
1 tablespoon of vanilla
1/4 cup of sugar

1. Slice strawberries and bananas and place in bowl
2. Add blueberries to bowl and set aside
3. In a separate bowl, add the heavy whipping cream, vanilla, and sugar. Using an electric mixer, continue to mix until the cream reaches stiff peaks
4. Serve fruit salad in individual cups or in a large bowl with whipped cream to top it off! 
~Garnish with mint~

Tuesday, July 1, 2014

Parcel Torte


7 eggs separated
7 oz. of semisweet chocolate
1 stick margarine
7 oz of sugar
whipped cream 
2 tablespoons of chocolate shavings 

1. Preheat oven to 325 degrees 
2. Melt chocolate and margarine in a double saucepan
2. Add sugar and egg yolks and beat for three minutes at high speed
3. Whip the egg whites (with a touch of sugar) and fold into the batter
4. Pour 3/4 batter into ungreased spring pan
5. Bake for 35 minutes and let cool
6. Remove frame and pour remaining uncooked batter on top and chill 
7. Garnish with chocolate shavings and whipped cream