Simple Blackberry-Raspberry Sorbet

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Guess what I had for breakfast this morning?!?  Sorbet!!!  It's good for you right?  At least I think  my version is.  Love knowing what is in my food and no preservatives.

Simple is as simple does....or something like that.  This is so easy and I can only think of the myriad of combos I can make with this simple recipe.  I see, Pineapple-Cantaloupe coming soon, after all I have some on my counter and all I have to do is freeze it...YAY bring on summer.

Blackberry-Raspberry Sorbet

• 1 bag of frozen blackberries
• 1bag of frozen raspberries
• 1/2 Cup of blueberry agave nectar (more or less to your taste, so make sure you taste along the way and you can use honey or another flavor or agave)

1.  Allow berries to thaw just a little....like about 10 minutes in a bowl on the counter.
2.  Add berries to the blender a cup at a time. Blend until smooth. (If you have one of those blenders that have the stick stirrer thing, this would be super helpful.)
3.  When berries are all blended add nectar while the blender is on.
4.   Pour into a plastic container, cover and freeze. 4 hours for a nice soft serve or overnight for firmer.  (If you do it overnight allow it to sit out for about 5 minutes before you scoop it up.)

This recipe filled up a quart sized plastic container.

Thanks for comin' over.

Browned Butter & Sage Sauce

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I will from now on through forever make this as one of my signature family dinner eats!!! 

One day last week I got the inch to make homemade pasta and I wanted to have a clear sauce on it instead of the traditional tomato base. Also, the week before I went to the garden shop and bought a lot of herbs.  I have been wanting to do more cooking with FRESH herbs and with some I had never tried before.

Fortunately for me, I had just watched an episode on some channel about brown butter and sage. The lady was in some euphoric state that I had to try this myself.... I GET IT!!! This was so yummy and I will continue to fry sage leaves and have them in my garden if not for any other reason, but this one and that will do for me.

Brown Butter & Sage Sauce

• 1 stick of salted butter
• 1 handful of fresh sage (about a cup)

1.  Wash sage to remove any dirt.
2.  Melt butter in pan on High heat. Swirl it around until it is a med brown color. This should happen fairly quick...5 minutes once butter is all melted.
3.  Add Sage leaves and watch them crisp up....30 sec to 1 minute. Remove and drizzle over cooked pasta and toss to coat the noodles. Serve immediately.

Note: Add some chicken or shrimp to this and WOW!!!  What a meal that everyone will love and enjoy.

Bon Appetite!

Curry Quinoa with Cranberries & such Salad

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Wow!!  Has it really been over a month!!!  SORRY!!!  Let's just cut to the chase.  My dad died and I had to go back east to handle a lot of things....but I'm back and boy is it hard to get back in the swing of things.

Well, I have a lot of stuff in my head that I need to get out on here and to start a little bit slow, I'm kicking off my return with a recipe.

Curry Quinoa w/ Cranberries & such Salad

• 1/4 Cup Quinoa
• 1/2 Cup water
• 1/2 tsp. curry powder

1. Bring the water to a boil, add curry powder and quinoa.
2. Turn heat down to low and allow to simmer for about 10-11 minutes covered.

• 2 Tbsp. Cranberries (I made the recipe again and used multi colored raisans, tasted wonderful)
• 1 green onion or scallion
• 1/2 red bell pepper or shredded carrots (the picture has carrots, but I used red bell peppers when I made it another time and it was great.)
• a few splashes of Nakano Rice Vinegar Basil and Garlic
• salt & pepper to taste.

1. Chop up all the veggies and place in a bowl.
2. Once the quinoa is done cooking, add it to the veggies and stir.
3. Add a few splashed of the rice vinegar and salt & pepper to taste.

Sooooooo good and health.  Quinoa is super high in protein. I think this would even be a great salad for my vegan friends.

Yum!!!  Eat up y'all.

Thanks for stoppin' by.

P.S.  This is about a 2 serving recipe....Feel free to double or triple.....I did.



 

Roasted Tomato & Egg Salad Sandwich....For One.

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I have really been focusing on my health and healthy eating lately and with my recent slip on the ice, I haven't been able to do a whole lot of crafting.  With that said, I have been really paying attention to my yummy food intake, especially since I have made a commitment to myself and weightwatchers.

So now you know why you have been seeing so many recipes.  No worries, I will be back in the swing of crafting things in a month or so...hey I might even sneak in a craft or during my "down time."

Anyway, I have a great recipe for a 6 PP egg salad sandwich w/roasted tomatoes and it is SUPER EASY to make.

Roasted Tomato & Egg Salad Sandwich- FOR ONE

Ingredients:

• 1 hard boiled egg
• 2 tsp. spicy brown mustard
• 2 slices roasted tomato (recipe to make your own below)
• 1 slice of Great Grains Multi-grain bread with flaxseeds.

Instructions:

1. Chop up the egg and add the mustard; mix well.
2. Cut 1 slice of bread in half.
3. Assembly sandwich as seen in the photo.

...now as for the roasted tomatoes

Roasted Tomatoes

Ingredients

	1 large fresh tomato(es), Sliced
	1 Tbsp olive oil
	1/8 tsp garlic powder
	1/8 tsp dried oregano
	1/8 tsp ground cumin
	1/8 tsp onion powder
	1/8 tsp dried dill weed
	1/8 tsp dried thyme salt to taste

Instructions

• Preheat oven to 500 degrees.
• Slice tomato into eight slices & put in to a bowl. add the remaining ingredients to the tomatoes.
• Using your hand mix together, be sure to coat each tomato.
•  Line a cookie sheet with parchment paper.
• Place each tomato on the baking sheet. Bake for 20-25 minutes. Allow to cool.

Enjoy!!  Thanks for visiting!!

Roasted Tomato Tart w/ Balsamic Glaze

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Summer can't get here too soon for me.  I have been craving the taste and feel of summer all this winter. 

So today, I needed to have it.  Not even sure what to call this dish, just having Summer Lovin' withdrawal.

This dish is really simple to make, but a little time consuming, but if you do the tomatoes and glaze ahead of time, you can whip it out pretty fast.  It is great as an appetizer or even having a slice for lunch with a nice salad, is sure to please.


Roasted Tomato Tart w/ Balsamic Glaze

Ingredients:

• 2 vine ripe tomatoes
• olive oil (just enough to coat the tomatoes)
• dry herbs (Add all that you like, this is a very forgiving dish.  You can add or omit whatever you like.  These are the ones I used for my tart.)
• Crescent dough

Instructions:

1. Preheat Oven to 450 degrees.
2. Slice tomatoes just over a 1/4" thick. Place in large bowl.
3. Add all of your herbs and oil and toss, using your hands. Be sure to coat the tomatoes well.
4. Place tomatoes on parchment paper prepared cookie sheet. Single layered (close, but not touching).
5. Place in hot oven, cooking for about 30-35 minutes until caramelized and looks dry.
6. Remove from oven and allow to cool.
7. Reduce heat to 375 degrees.
8. On a pizza stone or pan, lay crescent triangles in a circle, points out.  Using a rolling pin, flatten the dough, be sure to fill the center.
9. Place the cooled tomatoes in a spiral pattern on the dough. 
10. Lift each point and twist and tuck around tomatoes
11. Return to a oven, cooking for 11-13 minutes.
12. Allow to cool for a couple of minutes before serving.

Makes about 8 single slice servings.

Sauce:
NOTE:  I make my own.  It's not hard, you just have to watch it and stir occasionally. But I would recommend just heading to the grocery store and getting a bottle (I will make a video, because it's a little hard to explain in words).

• Drizzle the sauce all over the top of the tart. Sprinkle with a little dry parsley flakes.

Yum!!! 

Thanks for visiting!!