From the category archives:

Summertime Favorites

Fluffy Blueberry Pie Recipe for the Win

by Joi on March 15, 2010

The recipe below is for Fluffy Blueberry Pie and couldn’t be easier to make – this I promise. I also promise that it is so delicious, you’ll fight for the last bite. You can substitute peeled, sliced peaches for the blueberries and the pie will be just as remarkable. Either fruit would make an ideal Easter Pie recipe or a simple dessert for warm summer nights.

Fluffy Blueberry Pie Recipe

20 large marshmallows
1/4 cup whole milk
4 cups fresh blueberries (divided)
1 (8 oz) carton frozen whipped topping, thawed
1 pastry shell (9 inches), baked

In a heavy saucepan, combine marshmallows and milk. Cook, stirring constantly, over medium-low heat until marshmallows are melted and mixture is smooth.

Allow to cool for about 10 minutes, stirring several times.

Stir in 3-1/2 cups of the blueberries (or peaches, if you go that route). Take out and set aside 1/2 cup of the whipped topping. Fold remaining topping into blueberry mixture.

Pour into crust. refrigerate for at lease 2 hours. Top off with the remaining blueberries and reserved whipped topping.

Once your familiar with the recipe, you’ll want to try out different fruit. I would imagine that raspberries would be amazing and blackberries would probably have your family throwing themselves at your feet. Note to self: Put blackberries on the grocery list….

Yield: One 9″ Pie or about 8 servings.

Coca-Cola Collectors: A Kitchen Collection

by Joi on March 8, 2010

Coca-Cola, more than just about any logo or brand you can think of, symbolizes true Americana. That’s why (along with the upbeat attitude and great taste) so many people are drawn to Coca-Cola collector’s items. My mom collected Coca-Cola metal trays, bottles, and a whole host of other products and when she suddenly and unexpectedly decided to move on to Heaven, I gave all of her beloved Coca-Cola products a place to call home.

I’ve fallen in love with the logo and collector’s items, myself, and now consider myself a collector of all things Coca-Cola. I think it’s a great image, a great logo, and a big, beautiful slice of American history.

What’s not to love about that?

Red ‘Enjoy’ Pot Holder

Good with Food Replica Metal Coca-Cola Sign

Sign Of Good Taste Placemat

Retro Coke Napkin Dispenser

Click through any of the links for LOTS more. You’ll find vintage metal signs, tumblers, towels, and things you never even thought of. The website also features Sprite, Diet Coke (a personal favorite!) and Fanta.

By the way, speaking of Coca-Cola, have you ever tried Coke Zero? In my opinion, it tastes just like regular Coca-Cola… fantastic! For some reason (probably has a lot to do with baseball games and picnics), Coke tastes like summer to me. A hot dog and an ice cold Coca-Cola… it’s always the right time for that combination.

For a great Coca-Cola Cake Recipe, click the link!

Vegetarian Recipe: Raw Hummus Romaine Roll-Ups!

by Joi on March 1, 2010

The vegetarian recipe below is from the wonderful cookbook you see pictured above – The Complete Idiot’s Guide to Being Vegetarian. I’ve already reviewed this book on Get Cooking, so I’ll spare you the details about how much you need your own copy (which you do!). You can find my review linked below the recipe. I’m even more impressed with this cookbook now that I’ve re-read it and tried out more of the recipes. There are more than just recipes, of course, there is a wealth of information for everyone – whether you are…

A vegetarian who hasn’t touched meat in years.
A new vegetarian.
A semi-vegetarian.
A fish, and chicken-lover who is trying to eat more vegetables and more vegetarian meals.
Eating a burger right this minute and wish I’d shut-up about veggies.

No matter what category you’re in, you’ll love this book. Personally, I’m a 4… a very happy 4 who is about to eat a fish sandwich for lunch.

Vegetarian Recipe: Raw Hummus Romaine Roll-Ups

Serves 4 | Prep Time: 15 Minutes | Serving Size: 1 Roll-up
1 cup sprouted garbanzo beans (or steamed)
1/2 cup tahini
1 cup olive oil
2 TBS fresh parsley
2 cloves garlic
1/4 cup fresh squeezed lemon juice
1 TBS tamari
Salt
Pinch cayenne
Water
Large romaine lettuce leaves (washed, patted dry)
Feta cheese, crumbled
1 tomato, chopped
1 cucumber, chopped

Place the garbanzo beans in a blender or a food processor. Add tahini, olive oil, parsley, garlic, lemon juice, tamari, salt, and cayenne, and blend until creamy.

Spread several tablespoons hummus onto 1 romaine leaf, and top with crumbled feta cheese, chopped tomato, and chopped cucumber. Roll and eat.

This makes an outstanding hummus – whether you bring the romaine lettuce to the party or not. I love this hummus served with raw vegetables and/or crackers.

From my own experience (this isn’t from the book), you can substitute creamy peanut butter for tahini and soy sauce for the tamari. Tahini can be pretty costly. It depends on the mood I’m in at the grocery store whether I buy it or just use peanut butter. I’m familiar with both and, honestly, can’t tell a discernible enough difference to recommend one over the other.

The wonderful recipe above is from The Complete Idiot’s Guide to Being Vegetarian by Frankie Avalon Wolfe, M.H., Ph.D. You can read my review of the cookbook and see if you’d be interested in a copy of your own. Whether you are a vegetarian or not, this really is an outstanding book.

How to Make a Banana Smoothie

by Joi on February 11, 2010

I bought a new blender yesterday with one thing in mind – Smoothies! I’ve tried out a few and I’m completely hooked. So far, my favorites are Blueberry Smoothies, Strawberry Smoothies, and Banana Smoothies.

A banana smoothie is a healthy, quick cold treat that you can make any time of year, not just in summer. There are a variety of ways to make a banana smoothie, but in this article we’ll stick with the basics.

Here are the tools and utensils you’ll need to make your banana smoothie:

A blender
Knife to cut up your banana
Serving glasses
Measuring cups

And here are the ingredients that we’ll be using to make our banana smoothie:

1 ripe banana
1 cup of crushed ice
1 cup of cold milk
1 tbsp of brown sugar

Here’s how to make the perfect banana smoothie every time

Some people like to freeze their banana first before adding it to the blender, but I find it turns out great using a regular room temperature banana.

Peel your banana and break it or cut it up into pieces and add it to your blender. Then pour in the ice, milk and add the brown sugar.

Turn on your blender and hold the top of the lid firmly in place. This is important because with something hard like ice inside, there’s a possibility that the lid could get knocked off and then you’d end up with a mess. If you don’t have crushed ice, use ice cubes instead, but pulse the blender a few times to break the ice cubes into smaller pieces.

Blending time should take about 30-60 seconds, but make sure your banana smoothie has a smooth creamy texture before serving.

When the mixture is finished blending, pour it out into a glass and if you decide to use a straw to drink from, use bigger straws to make it easier.

Video: How to make a banana smoothie

(I have no idea who this is in the video below – I just thought it might be helpful for my readers!)

I’ve become a Smoothie addict, so you’ll be seeing plenty of smoothie recipes, tips, and what not. I’m working on iced coffee drinks as well…. I’ll bet you already assumed that. So transparent.

Steamed Asparagus, Just Where Have You Been All My Life?

by Joi on January 20, 2010

My family and I have fallen completely in love with asparagus. One of my Christmas gifts from my husband was a bamboo steamer and asparagus is its favorite resident. Not only is steamed asparagus nothing short of delectable, it’s a nice, crunchy part of a healthy diet.

Asparagus is low in calories
Asparagus has very little sodium
Asparagus is a very good source of potassium and fiber
Asparagus is an excellent source of folacin, thiamin, and Vitamin B6

Naturally, even with all of that going for it, if it didn’t taste fantastic, it wouldn’t be invited back into the kitchen.

My favorite way to serve asparagus is steamed and, personally, I think I am the reigning queen of steaming (dusts left shoulder, then right shoulder). I guess it’s a personal thing, but I love for my steamed vegetables to retain a little crunch.. a little attitude. I want to know that it’s a vegetable I’m eating, not pudding! Below are a few key tips for steaming asparagus:

When buying asparagus, look for smooth, round, and tender medium-sized spears. Be sure to look at the tips – you want the asparagus to have closed tips. Also, be sure the stalks are uniform in size, so they’ll all cook in the same amount of time.
Cut or snap off the tough ends. Wash asparagus and remove scales if they’re sandy or rough.
Steam asparagus in an electric steamer, a stove-top steamer, or a bamboo steamer for 6 – 8 minutes.

You can also microwave asparagus. For spears: Place asparagus spears in a square microwavable-safe dish about 8×8x2 inches. Add 1/4 cup water and microwave between 6 and 9 minutes. For Pieces: Add 1/4 cup water to cut up asparagus and microwave for 6 to 9 minutes.

Asparagus is wonderful lightly salted and served with lemon but my favorite way to serve it is with Hollandaise Sauce. Before you run from the room screaming, I’ve got your back.

McCormick and Knorr’s both make outstanding (and unbelievably fast and easy) Hollandaise Sauce mixes.

I have used mixes and I have made Hollandaise Sauce from scratch. I actually prefer the mixes! I’m not sure why that is, but the flavor and the texture is just 100 times better when made from a mix. It’s also about 100 times faster as well. Faster, easier, and tastier. That’s tough to top.

Grab some asparagus and a package of Hollandaise Sauce on your next trip to the store. If you haven’t eaten asparagus in a while, it might be better than you remembered.

While on the subject of asparagus, I’m going to hunt through some of my beloved heirloom cookbooks and recipes and find my grandmother’s wonderful Asparagus Casserole recipe. Even as a kid in a “But Granny, it’s greeeeeen!!!!” phase, I still licked my plate clean when she served her asparagus casserole. I’ll post the recipe tomorrow.

Creamy Key Lime Pie Recipe with Zero Guilt!

by Joi on December 10, 2009

This beautiful, delicious, and surprisingly guilt-free dessert is JUST the thing health-conscious cooks are looking for this Christmas. We want to serve beautiful and yummy desserts, but we don’t want to fall off of the healthy bandwagon we’ve been fighting so hard to stay on! Think of this Key Lime Pie recipe as a rope to hang on to.

Creamy Key Lime Pie Recipe

Creamy Key Lime Pie Recipe

Prep Time: 30 mins. | Start to Finish: 3 hrs. 30 mins. | Yields: 8 servings

CRUST

2 cups Fiber One® original bran cereal
1 cup butter or margarine, melted
1 tablespoon corn syrup
1 teaspoon vanilla

FILLING AND TOPPING

2 tablespoons cold water
1 tablespoon fresh lime juice
1-1/2 teaspoons unflavored gelatin
4 oz (half 8 oz. package) 1/3-less-fat (Neufchâtel) cream cheese, softened
4 containers (4 oz each) Yoplait® Fiber One™ Key lime pie yogurt
1/2 cup frozen (thawed) reduced-fat whipped topping
2 teaspoons grated lime peel

DIRECTIONS:

1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).

2. In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.

3. In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.

4. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on medium speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.

Nutrition Info:

1 Serving: Calories 180 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 25mg; Sodium 180mg; Total Carbohydrate 16g (Dietary Fiber 9g, Sugars 4g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 6%; Calcium 10%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

Alaska Salmon Recipes: Salmon, Artichoke and Bean Salad, Thai Salmon Cakes, and More!

by Joi on December 9, 2009

Alaska Salmon Artichoke and Bean Salad

ALASKA SALMON, ARTICHOKE AND BEAN SALAD (a 15 minute meal!)

1 jar (14 oz.) marinated, quartered artichoke hearts
1 jar or can (16 oz.) marinated bean salad
1-1/2 teaspoons Dijon-style mustard
1/2 teaspoon ground cumin
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 package (10 oz.) ready-to-eat salad greens or spinach leaves

Dressing: Drain liquid from artichokes and beans into a small bowl or pitcher. Blend in mustard and cumin.

Salad: In separate bowl, combine beans, artichokes, salmon and dressing. Portion 2 cups greens onto each of four plates. Top each plate of greens with 1-1/4 cup salmon mixture.

Makes 4 servings. Nutrients per serving: 330 calories, 15g total fat, 3g saturated fat, 37% of calories from fat, 58mg cholesterol, 28g protein, 28g carbohydrate, 9g fiber, 1768mg sodium, 325mg calcium and 2.4g omega-3 fatty acids.

THAI SALMON CAKES WITH HOT AND SOUR SAUCE

2 cans (14.75 oz. each) or 4 cans (7.5 oz. each) traditional pack Alaska Salmon OR 4 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 Tablespoon peanut or canola oil
¾ cup diced yellow onion
2 cloves garlic, minced
2 teaspoons seeded and minced jalapeño pepper
1-1/2 teaspoons minced lemon grass
Juice and zest of ½ lime
1 Tablespoon plus 1 teaspoon soy sauce
2 teaspoons sugar
1-1/2 cups finely sliced green onions
¼ cup chopped fresh cilantro
2 eggs
3 Tablespoons cornstarch
Salt and pepper to taste

Drain and chunk Alaska Salmon. Heat oil in small saucepan over medium-low heat. Add yellow onion and cook until soft, about 3-5 minutes. Add garlic, jalapeño pepper and lemon grass; cook an additional 1-2 minutes. Cool. In large bowl, combine lime juice and zest, soy sauce, sugar, green onions and cilantro. Mix well and reserve. In small bowl, whisk eggs. Add cornstarch, salt and pepper; mix. Add egg and cooled onion mixtures to large bowl; fold gently to mix. Add salmon and carefully fold until just combined. Form salmon mixture into 8 cakes (3 oz. each) and chill for at least 30 minutes. Pan fry salmon cakes in oil over medium heat for 2-3 minutes per side, or until heated through. Serve hot with Hot and Sour Sauce.
Makes 4 Servings.

HOT AND SOUR SAUCE

2 Tablespoons sugar
2 Tablespoons plus 1 teaspoon rice vinegar
2 Tablespoons chili sauce (sambal or roasted)
1 Tablespoon fresh chopped cilantro

Dissolve sugar in vinegar. Add chili and cilantro; mix together. Makes ½ cup.

Nutrients per serving (with ½ dipping sauce): 444 calories, 19g total fat, 5g saturated fat, 39% calories from fat, 238mg cholesterol, 47g protein, 20g carbohydrate, 2g fiber, 1919mg sodium, 498mg calcium and 3.6g omega-3 fatty acids.

ALASKA SALMON WITH HORSERADISH, WALNUTS AND HERBS

2 Alaska Salmon fillets (4 to 6 oz. each)
Olive oil
3 Tablespoons horseradish sauce
1/3 cup finely chopped walnuts
1 Tablespoon each chopped fresh chives, parsley and tarragon
1 Tablespoon softened butter
Salt and pepper, to taste

Preheat oven to 450.

Spray a 9-by-13-inch baking pan with cooking spray. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in the pan. Roast, uncovered, for 5 minutes.

Meanwhile, in a small bowl combine horseradish sauce, walnuts, herbs and butter. Season with salt and pepper. Remove fish from oven and spread mixture evenly over salmon fillets.

Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Serves 2.

Recipe and Photo Credit: http://www.alaskaseafood.org/

***** To read why we all need to eat more salmon, check out the recent post on my Self Help Blog! One of the benefits may surprise (and delight) you.

Fruit Tart Pizza Recipe

by Joi on July 17, 2009

Strawberries

RECIPE INGREDIENTS:

2 Cups all purpose flour
1/2 tsp. salt
2/3 cups oil
2 cups plus 2 TBS milk
1 kiwi peeled and sliced
1 (15-1/4 oz.) can sliced peaches, drained
2 TBS sugar
1 (4 serving size) box Instant vanilla pudding
fresh blueberries, fresh strawberries, fresh raspberries…

FRUIT TART PIZZA RECIPE INSTRUCTIONS:

Preheat oven to 400 degrees. In a large bowl, combine flour, sugar, and salt. Mix well.

In a small bowl, whisk together oil and 2 TBS milk. Pour into the flour mixture. Using a fork, mix until dry ingredients are moistened. Using your fingers, press dough evenly over the bottom and edge of a rimmed 12 inch pizza pan. With a fork, prick the dough all over. Bake 10 – 12 minutes or until golden brown.

Remove crust from oven and allow to cool completely.

In medium bowl, whisk together the pudding mix and the remaining milk until thickened. spread evenly over the cooled crust. Arrange fruit in a circular pattern over pudding. Begin with the kiwi in the center, then continue with the peaches and the blueberries. End with a border of strawberries.

Chill 1 to 2 hours before serving.

Serve with some fantastic, good quality vanilla ice cream, vanilla yogurt, or a dollop of whipped topping (extra style points if it’s homemade whipped topping).

Yield: 16 modest servings or 8 immodest ones!

Note: Experiment with your own favorite fruit, but keep its texture and consistency in mind. You want fruit that’ll be easier to bite through than the crust – that’s why apples wouldn’t be such an outstanding choice, unless they’re really soft or chopped very finely. You also wouldn’t want “weepy” fruit that make the crust soggy, so watermelon (though delicious!) wouldn’t be a great choice.

It’s impossible to go wrong with berries, though – raspberries, blueberries, blackberries, strawberries…

How to Freeze Strawberries From Oregon Strawberries

by Joi on July 9, 2009

Janie Hibler, berry expert and author of The Berry Bible: With 175 Recipes Using Cultivated and Wild, Fresh and Frozen Berries, offers three simple steps for freezing strawberries:

1. Rinse strawberries and pour them onto a baking sheet lined with a paper towel. Pat dry with another paper towel.
2. Put baking sheet in freezer until strawberries are completely frozen (about 2 hours depending on freezer temperature)
3. Transfer strawberries to self-sealing plastic freezer bags and place back into freezer.

According to Janie Hibler, it is important to freeze strawberries in exact portions, such as pints and quarts. This is because strawberries become condensed when thawed, rendering them impossible to measure with accuracy. Hibler also recommends consuming frozen berries within a year for maximum freshness. “After that, ice crystals will start breaking down the berries’ flesh, and eventually they will lose their flavor,” adds Hibler.

Frozen strawberries can be used in many ways, from smoothies and pies to jams and butters. For recipes, visit www.oregon-strawberries.org

Should you run out of time to freeze fresh Oregon strawberries, frozen are widely available in grocery stores.

Unsurpassed flavor, color and nutritional benefits

Unlike strawberries from other regions, Oregon strawberries hang on the vine longer, resulting in a gradual ripening process that develops the sugars more fully. The result is a better tasting strawberry and a more vibrant red color throughout.

In a study by Oregon State University’s Food Science and Technology Department, Oregon strawberries outperformed California varieties in all measures of taste and nutritional quality. Oregon berries had the highest levels of total sugars; higher marks for overall fruit quality and aroma; and higher levels of anthocyanin, a potentially powerful antioxidant.

Strawberry Smoothie Recipe from Oregon Strawberry Commission:

2 large or 4 small servings

2 cups frozen strawberries
2 frozen bananas
1/2 cup orange juice
1/2 cup yogurt

DIRECTIONS – Blend ingredients in processor until smooth. Pour into glasses.

About the Oregon Strawberry Commission;
The Oregon Strawberry Commission (OSC) is a commodity commission that represents more than 100 Oregon strawberry growers. The OSC serves Oregon’s strawberry industry by identifying markets for strawberry promotion and education and by implementing and supporting programs to increase strawberry consumption. For more information, please visit www.oregon-strawberries.org/.

Photo Credit: Totem Strawberries, Oregon-Strawberries.org