Lemon Coconut ice cream with raspberries

Sunday was national ice cream day, we celebrated by making our own ice cream.

It’s semi healthy, (if you have an ice cream maker)

2 cans coconut milk

1 cup skim milk

1 cup sugar or honey

5 tbsp lemon juice

Grated peel from 2 lemons

pinch of salt.

Handful of fresh raspberries

 

Tres Leches

 

 

Ingredients:

1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 cup unsalted butter 1 cup white sugar 5 eggs 1/2 teaspoon vanilla extract

2 cups whole milk 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 1/2 cups heavy whipping cream 1 cup white sugar 1 teaspoon vanilla extract

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2.	Sift flour and baking powder together and set aside.
3.	Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4.	Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5.	Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6.	Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7.	Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Eggs Benedict

Serves 4

Ingredients

4 Whole Wheat English muffins

8 Slices parmesan or asiago cheese (or your cheese of preference)

8 slices cooked ham

8 Eggs (free range, organic)

3 egg yolks

1 1/2 tsp  cold water

1/2 cup warm butter

1 to 3 tbsp lemon juice

1/2 tsp  garlic powder

1/2 tsp onion powder

1 tsp chopped basil

Splash of Tabasco sauce

Salt and pepper to taste

Directions

Prepare the muffins, top with a slice of cheese, ham and cheese again. Place them on a baking sheet and set aside.  Bring water to a boil in shallow and wide pan.  While water is boiling combine egg yolks, water, butter, lemon juice, garlic and onion powder, basil, tabasco sauce and salt and pepper. Wisk until frothy and set aside.  Place muffins in oven and broil on low for 5-10 minutes or until cheese is melted.  Poach eggs in softly boiling water.  While Eggs are boiling and muffins are cooking, place the egg sauce in a small pan and heat on low for just a few minutes to warm it up, keep whisking.  Don’t let it get lumpy.  Remove from heat, remove muffins from oven and remove eggs from water.  Place the muffin on a plate, top with egg and pour sauce over.

 

*They key to this is doing the steps simultaneously so it can be served warm.*

Recipe modified from edible wasatch

Carrot, Orange and Ginger soup

Ingredients
1 tbsp olive oil
1 pinch dried red pepper flake
1 onion, diced
2 tbsp minced fresh ginger
4 carrots, peeled and sliced
2 potatoes, peeled and diced
2 cups vegetable broth
3 cups water
1 tsp dried thyme
1 tsp ground cardamom
1 orange, juice and zest

Directions
Heat olive oil, red pepper flakes, onion and ginger in soup pot over medium heat.  Sauté for 2-4 minutes, or until onion is translucent.  Add carrots, potatoes, broth, water, thyme and cardamom.  Bring to a boil; reduce heat and cook until carrots and potatoes are soft, 12-15 minutes.
Remove from heat.  With an immersion blender, puree or puree in a regular blender in batches. 
Add orange juice and zest and salt and pepper to taste.
* When I make this again I will add a cup of sautéed mushrooms for more flavor*
Recipe from Sunflower Market magazine.

Butternut squash sauce with ravioli

Ingredients-

1 medium butternut squash

3-5 tbsp of olive oil

1/2 tsp oregano

1/2 tsp thyme

1 tsp each salt and pepper

5 garlic cloves, peel on

1 cup milk

16-20 oz ravioli

Directions-

Preheat oven to 375.  Trim edges of squash at both ends; halve squash crosswise to separate bulb from neck.  Peel with vegetable peeler.  Cut both pieces in half lengthwise and scoop out seeds.

Cut squash into 2 inch chunks and transfer to a baking sheet.  Coat with oil and seasonings.  Place garlic pieces around squash.  Roast until squash is very tender, about 40 minutes. (a quick tip, you can cook squash in microwave for 6-8 minutes and cut 20 minutes off your oven time).

Once cooked transfer garlic and squash to a food processor and puree.  Add milk and 1-2 cups of water if needed.  Puree until smooth.  Season again to your desire.

Cook ravioli according to package directions, top with sauce and desired toppings and serve.

**To also give the squash little more flavor I roast onion pieces and a few mushrooms and served them on the side.** But I LOVE onions and mushrooms :)

Pumpkin Soup

Ingredients-
6 cups vegetable broth
1 1/2 tsp salt
2 tsp pepper
4 cups *pumpkin puree
1 tsp chopped parsley
1/2 tsp chopped thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
1/2 medium onion, chopped
2 celery stalks, sliced
2 cups mushroom, sliced
Directions-
Heat all ingredients in a large pan. Boil for 10-15 minutes. Blend with an immersion blender, or transfer into small batche and blend in blender. Sprinkle top with parmesan cheese and walnuts.
*You can use fresh pumpkin and puree it yourself, or store bought pumpkin puree (whatever is easiest for you).

Clam Chowder

I know this is quite a bit different than what I usually cook, but it sounded good :)

• 3 teaspoons olive oil
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 2 scallions, thinly sliced
• 2 stalks celery, chopped
• 3 medium red potato, diced
• 1 8-ounce bottle clam juice
• 3 1/2 cups low-fat milk
• 1/2 cup all-purpose flour
• 3/4 teaspoon salt
• 16-20 oz bottled clams
• 1 tsp thyme
• 2 tsp bay leaves

 

Preparation

1. Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice and bay leaf. Bring to a simmer, cover and cook until the vegetables are just tender, 8 to 10 minutes.
2. Whisk milk, flour and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes.
3. I like my chowder nice and blended, so I use an immersion blender, or you can place into a regular blender.
4. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.

Potato chowder

Oh this is so good.  I’m just salivating as I’m typing this and wanting to go make some.

Ingredients

4 cups broth

1 cup milk

7 small potatoes, cut into 1 inch pieces

1 small onion, chopped

2 carrots, chopped

2 celery stalks, chopped

1 cup cut corn

2 cup parmesan cheese

2 clove garlic

salt and pepper to taste

 

Directions

In a large pot bring broth to a boil.  Add all vegetables and garlic.  Season with salt and pepper to taste.  Simmer on medium heat for about 15 minutes or until potatoes are soft. Remove from heat and blend with an immersion blender (or regular blender if immersion not available).  Blend until smooth.  Add milk and cheese.

Cheesy apple snack

This is a Martha Stewart inspired snack.  I’m not big fan of cooked apples, but my kids love this.

Ingredients

English muffins, Sliced apple, 1 or 2 cups of cheese.

Directions

Preheat oven to 375.  Place sliced apples on muffin and top with cheese.  Bake for about 5-10 minutes or until cheese is fully melted.

Sautéed veggie sandwich

I know, I know...it sounds kind of weird. But believe me it is so delicious.

There really isn’t a set recipe for this. It was just a hodgepodge of what vegetables I had in my kitchen.

Here is what I made in mine, you can alter it anyway you like.

Ingredients

1 medium yellow squash

1 medium zucchini

3 medium carrot

1 c fresh green bean

3 c fresh mushroom (portabella)

3 green onion

4 cloves garlic

4 tbsp olive oil

2 tsp salt/pepper

Directions

Combine mushrooms, garlic and onion in food processor or chop by hand. Combine in sauté pan with olive oil. Cook on medium heat for about 5 minutes.

Combine squash, zucchini, carrot and green bean in a food processor. Or chop by hand.

Add mixture to pan and cook on medium heat for 10 minutes or until veggie mix is soft. Serve on ciabatta or sourdough bread.

Wild Mushroom Bisque

Ingredients

· 2 pound mixed fresh mushrooms, such as cremini, button, and shiitake

· 1 tablespoon olive oil

· 1 tablespoon unsalted butter

· 4 shallots, thinly sliced

· Kosher salt

· Freshly ground pepper

· 1 stalk celery, thinly sliced

· 1/4 cup white wine

· 1 medium Yukon Gold potato, peeled and cut into 1 1/2-inch cubes

· 1 cup vegetable broth

· 2 cloves fresh garlic

· 1 cup milk or cream

Directions

1. Heat oil and butter in a 4-quart stockpot over medium heat. Add shallots, pinch of salt and pepper, and garlic. Cook over medium heat, stirring occasionally, until shallots begin to brown, about 7 minutes. Add celery and continue to cook until translucent, about 2 minutes. Add fresh mushrooms and generously season with salt and pepper, stirring frequently for about 5 minutes, until mushrooms lose approximately half their volume.

2. Using a slotted spoon, remove porcini mushrooms from water and add them to stockpot. Increase heat to medium high and add wine. Cook 1 minute.

3. Add potato and chicken broth and bring to a boil, then reduce to a simmer and cook until potatoes are tender, about 20 minutes. Turn off heat and let soup cool slightly (about 8 minutes), stirring occasionally.

4. Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage.

Whole Wheat Pancakes

Ingredients

2 cup whole wheat flour

2 cup milk

2 eggs

1 tbsp baking powder

1 tbsp oil

1 tsp salt

2 cup banana (optional)

 

Directions

Combine all ingredients, cook and enjoy.

Lettuce Wraps

Ingredients

Approx 2 lbs ground chicken

16 oz mushrooms

1 medium onion

3 cloves garlic

1 8oz can water chestnuts

2 tbsp soy sauce

1 12oz bottle of teriyaki ginger sauce

1-2 heads of iceberg or butter lettuce

Directions

Combine mushrooms, onion, garlic and chestnuts in food processor. Pulse until all of the ingredients are mixed together and almost smooth. It can be your preference of how smooth or chunky you want to leave it. Place the mushroom mix into a sauté pan with the soy sauce. Brown on medium heat for just a few minutes; add chicken and ¾ of the teriyaki sauce. Cook until chicken is fully cooked, about 15 minutes. Drain the chicken mushroom mixture.

Serve with lettuce placing the chicken mixture into the lettuce and top with remaining teriyaki sauce.

If you don’t eat meat, this would also be delicious with just some extra mushrooms with out the chicken. Another way to eat the mixture is to serve it on fresh cucumbers. I know it sounds weird, but it’s really good.

Bizcochos

My husband used to eat these when he lived in Uruguay. They are a delicious snack or meal. Probably not the healthiest, but they’re really good.
Ingredients
I package of puff pastry (or your own pastry dough)
5 slices of ham
7 slices of white cheese, your preference (American cheese will work too)
Directions
Thaw pastry according to the directions on the box. Pre heat oven to 350 degrees. Place each strip of pastry on a counter with flour. Cut them in half width wise. Place a half slice of ham and half slice of cheese on each strip. Roll the pastry and place on a baking sheet with flour spread. Melted butter brushed on the top is SO good.
Bake for 20-25 minutes or until golden on the top.
Chocolate instead of ham and cheese is also a great treat.

Happy Earth Day

Banana Bran Muffins

1 dozen muffins | Active Time: 30 minutes | Total Time: 1 hour

Ingredients

• 2 large eggs
• 2/3 cup packed light brown sugar
• 1 1/2 cup mashed ripe bananas, (3 medium)
• 1 cup buttermilk
• 1 cup unprocessed wheat bran
• 1/4 cup canola oil
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chocolate chips, (optional)
• 1/3 cup chopped walnuts, (optional)

Preparation

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil applesauce and vanilla.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Nutrition

Per serving : 196 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 36 mg Cholesterol; 32 g Carbohydrates; 5 g Protein; 4 g Fiber; 182 mg Sodium; 167 mg Potassium

Recipe from Eating Well.com

Orange Salad

This is full of sweetness, but it’s a tasty combination.

Sauté all ingredients together and serve

2 large carrots

1 medium butternut squash

1 medium sweet potato

1/2 medium onion

1 ounce fresh basil

Edamame Salad

 

3 Cup Brown rice

1 medium bag Edamame, shelled

1 can diced tomatoes

2 zucchini

Season with salt and pepper and garlic and mix however you like.

Stuffed Mushrooms

 

ingredients

• 100g good crumbly ricotta cheese
• zest of 1 lemon
• 1 fresh red chilli, deseeded and finely chopped (to taste)
• sea salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh oregano or marjoram leaves
• a good handful of freshly grated Parmesan cheese, plus extra for sprinkling
• 4 handfuls of mushrooms, brushed clean
• extra virgin olive oil
• a handful of rocket or soft leafy herbs
Preheat your oven to 220ºC/425ºF/gas 7. Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan.
Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with small amounts of your fantastic ricotta mixture. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden –about 15 minutes. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.

FROM JAMIE OLIVER

Asparagus Soup

 

ingredients

• 800g asparagus, woody ends removed
olive oil
• 2 medium white onions, peeled and chopped
• 2 sticks of celery, trimmed and copped
• 2 leeks, trimmed and chopped
• 2 litres good-quality chicken or vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 10 small very fresh free-range or organic eggs
• a knob of butter
• extra virgin olive oil

Directions

Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks. Get a large, deep pan on the heat and add a good lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, without colouring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.

From Jamie Oliver

Veggie Burgers

are SO good!!!


Served with fresh tomatoes, fresh spinach and home made guacamole.

FOOD, Inc

I know I talked about this before. But I’m watching it again for the second time and I am in love with this movie. It has seriously changed my life. I feel so great and healthy. I used to have heart burn all the time and I haven’t had any heart burn for months, it’s awesome. (of course exercise is working well too :) )
Please watch this movie. I have it if you need to borrow it.

http://www.foodincmovie.com/

Green Smoothie

Ingredients:
1 small package of frozen peaches
1 celery stalk
2 cup fresh spinach
1 1/2 cup vanilla yogurt
Blend all ingredients together and enjoy!!


Other ingredients that will be used this month.

Awesome

I think this is great. I vowed a LONG time ago that my kids will never eat school lunch. I guess instead of just refusing it, I should try to make a difference. Nah, not motivated enough :)
I've become very particular about what my family eats, and I'm glad to know it's not just picky eating, it's healthy eating.

Spring greens soup

This is one of the best soups I have ever tasted. It was so good, I made it two days in a row.

Ingredients

1 medium onion, halved and sliced

3 cloves garlic, minced

3-4 tbsp. olive oil

3 cups vegetable broth

2 celery stems, chopped

½ tsp freshly ground pepper

½ tsp ground sea salt

12 oz potatoes, quartered

3 cups sliced mushrooms

3 cups fresh spinach

3 cups fresh arugula

1/2 cups fresh basil

Directions

1. In a 3 quart saucepan cook onion in hot oil over medium heat for 5 minutes. Add broth pepper and salt. Bring to a boil add potatoes and celery and return to boiling; reduce heat and simmer, covered for 10 minutes.

2. Meanwhile, in a large skillet cook mushrooms in olive oil over medium heat 6 to 8 minutes until tender and golden brown. Remove from heat, set aside.

3. Remove saucepan from heat. Use immersion blender to blend onion-potato mixture until almost smooth. Add spinach, arugula, and basil. Return to heat, bring to a boil. Remove from heat using immersion blender, blend soup again until nearly smooth and fleck of green remain.

4. Serve immediately, topped with sautéed mushrooms, additional arugula and fresh parmesan cheese.

Altered from a BHG recipe.

Vegan Cupcakes

 

1 1/2 cup organic flour
1 cup organic cane sugar
1/2 c flaked coconut
1 tsp baking soda
1/2 tsp salt
1 cup coconut milk
1/3 cup peanut oil
1 tsp vanilla extract
1 tsp white vinegar

1. Preheat oven to 350 degrees. In a large bowl, mix together the flour, sugar, coconut, baking soda, and salt. Add in the rest of the ingredients, adding the vinegar last. Stir until well combined.

2. Pour into cupcake liners and bake 30 minutes or until centers come clean. Remove from oven and allow cooling.

3. Frost with your favorite vegan butter cream frosting. Decorate with freshly toasted coconut

My new pan!

It’s awesome.

Give away

I’m having a give away for one free session. One lucky winner will get to choose between a free session with a family or individual...or $100 off any wedding collection.
All you have to do is, post on your blog, facebook, twitter (whichever you prefer) about the give away and a link to my blog then send me your link. Tiffany@tiffanyanderson.net (or leave a comment).
I will choose one winner on Friday, February 19th.
Now...go go go !!











ANYONE CAN ENTER!!!
*only one entry per person*

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Squash with vegetables and almonds

Ingredients:
1 butternut squash, peeled and chopped
3 cloves garlic, minced
2 C mushrooms, sliced
1 C broccoli, chopped
1 C almonds
4 tbsp olive oil
2 C water

Directions:
Pre heat oven to 400. Place almonds on a baking sheet with 1/2 tbsp olive oil and bake for 10 minutes. While the almonds are cooking, place remaining olive oil with garlic in a pan. Sauté for 5 minutes, add mushrooms and sauté for another 5 minutes. Add water, squash and broccoli, cook on medium heat for 10 minutes. Add more water if needed. Once the almonds are finished place them in the pan with other ingredients. Mix and serve.