Sometimes I don’t have much time for breakfast, even on the weekends. I love yogurt and fruit parfaits and this one is not only easy, but so good. I’ve recently discovered a yogurt called Siggi’s. OMG! It’s so good. The vanilla is my favorite. It’s pretty pricey, but so worth the cost. It has vanilla beans in it!!
So I just layered strawberries, yogurt, and some Kind granola in a tall glass and voila!
The meal idea I’m about to describe to you all started when I purchased a jar of Newman’s Own Pineapple Salsa. Someone had mentioned to me that this salsa brand was very low in calories and tasted delicious! Of course I had to try it! After searching for and finding healthy, low carb, tasty tortillas I was ready for a Mexican Fiesta!
Knowing that I had some shrimp in the freezer and that it’s also low in calories, I had to make shrimp tacos. First I marinated the shrimp in fresh lime juice, salt, pepper, cumin, chili powder, paprika and 1/2 a jalapeno, ribs and seeds removed, just for a few minutes while I prepared the other ingredients. Then, I just sauteed up some sliced yellow peppers, red onion along with the marinated shrimp, piled that on a couple of tortillas I heated right on the burner of my gas stove, topped them with salsa, a dollop of sour cream, a sprinkle of green onion, rolled them up and ate them.
Absolutely delicious! And healthy! This was a quick and easy weeknight meal that was really packed with flavor!
I hope you give this a try using the flavors and ingredients you like. Of course I would recommend trying the Pineapple Salsa-Enjoy!
I picked up a huge cantaloupe at a local farm stand on Sunday. I cut it open on Monday and what I found when I tasted it was the most delicious melon I’ve ever tasted. I’m not a huge fan of cantaloupe, but it smelled so good when I saw it at the farm stand, that I just had to bring it home.
So, being that it was so big, I cut it up, ate a few slices, put some in an airtight bowl, then still had so much on my cutting board. Hmmmm, what to do with the rest of this delicious fruit. Well, it popped in my head, I hadn’t made homemade sorbet or ice cream in a long time, so I googled “Cantaloupe Sorbet.” Believe me, I thought to myself, this idea sounds really strange, well, sure enough there were hundreds of recipes. I chose the simplest one and the end result was amazing.
Here what I did: Cut a small slice off each end of the cantaloupe. Stand it up and peel it with a sharp knife. Cut it in half and scoop out and discard the seeds. Chop the fruit in chunks.
Place cut-up fruit in a blender and puree until smooth.Pour the puree in a bowl, cover and chill overnight. Then in a small saucepan heat up 1 cup of water and 1 cup of sugar over medium low heat. Bring to a low boil. Turn off heat and allow to come to room temperature. Once cooled, put the simple syrup in a covered dish and refrigerate overnight.
Depending on what kind of ice cream maker you have – you should put the center bowl in the freezer to freeze overnight.
The next day combine 1/2 of the simple syrup with the puree. Taste and add more syrup according to taste, making sure it’s a little sweeter than how you want the final product to taste. Once well combined add the mixture to your ice cream maker and churn according to the directions. Mine took 30 minutes. Once well churned remove sorbet and place in an air tight container and freeze for at least 2 hours. Enjoy!
I woke up this morning determined to make my husband a hearty, filling breakfast. You see we don’t get to have many meals together, as he works very late hours during the week, so Saturday is the perfect day to spoil him with some homemade food.
Besides, today is harvest day – we pick up another load of veggies and flowers from the farm later today, so I wanted to use some of the vegetables from last week.
First on the menu, homemade breakfast potatoes. I started with fresh green bell peppers from last week’s pick up and I chopped them. Then, I thinly sliced some small red onions, also from the farm. I added those to a pan with a little sprinkle of canola oil and a pat of butter. I seasoned them with salt and pepper and sauteed those until just softened, then I added the small red potatoes from the farm, sliced thin. They are so cute because they are small and red skinned, but also light pink in the center. I cooked all of that, adding a little water to the pan every-so-often, to allow the potatoes to steam. Once the potatoes were soft I let them cook until the potatoes were golden. Setting those aside on a plate wrapped in foil, I moved on to the bacon. I cooked up, in the oven, 6 slices of bacon for about 20 minutes on 350 degrees. While I was cooking the bacon, my husband drove over to the amish farm that is two blocks away from our place to pick up a dozen eggs – talk about local and fresh!! They have the brightest yellow yolk I’ve ever seen.
Once he returned with the eggs, I cracked 6 of them into a bowl and whisked them with a little splash of buttermilk. Buttermilk just adds a little tangy, creamy flavor. I cooked them in a non-stick skillet with a bit of butter on low heat. Moving the scrambled eggs around in the pan with a spatula to make sure they were light and fluffy and not sticking to the pan. I cooked them until just set, took them off the heat and mixed around until they were cooked through, but not browned!
Imagine this: a plate of fluffy, scrambled eggs sprinkled with kosher salt and freshly ground pepper, homemade breakfast potatoes, crispy bacon, and sliced cherry tomatoes (another CSA jewel) on the side. Oh yeah, and a nice, freshly brewed cup of coffee.
What better way to spend the morning with my hubby than enjoying a warm, homemade breakfast, containing super-local ingredients! Oh, boy, now who’s going to do the dishes??