Garbanzo Bean (chickpea), Tomato, Basil Salad

http://greenbites.com  also from Pinterest

My new recipe search has found another keeper but made a few changes to our liking!

Garbanzo Bean, Tomato, Basil Salad

1 c. garbanzo beans, drained and rinsed
1 pint grape or cherry tomatoes, halved
25 basil leaves, chopped
3 cloves garlic, minced
1 T red wine vinegar
2 t olive oil
1/2 T honey
salt and pepper to taste

Toss all ingredients and chill for at least 20 mins. 

super simple now I just have to convert my the rest of my family about garbanzo beans (chickpeas)

Cutest cookies by our cookie master

Here she goes again making the cutest cookies!  I just love to see what Natalie does next, these are for a close family friend and her son.  Lucky boy!

French Toast with Coconut Syrup

(recipe by Alyssa Griffeth calls for batter to made in blender, I just used a whisk and I thought it was just fine!)

2 eggs
1/2 c. milk
1 t vanilla
1/8 c. + 1 T flour
loaf French bread, sliced thick (we only used 4 slices, and think the thick Texas toast bread would work well too!)

Blend well and place in a shallow bowl.  Dip bread and place on a grease, hot skillet.  Flip over and brown.  Serve with hot syrup

Coconut Syrup
1/2 c. butter
3/4 c. buttermilk
1 c. sugar
1/2 t baking soda
1 t coconut extract

In a medium saucepan place butter and melt, add buttermilk, and sugar.  Once sugar is dissolved boil one minute longer.  Remove from heat and add soda and extract stirring constantly.  It will bubble up!  Continue to stir syrup and let rest a few min's before serving. 

The French toast recipe is OK, nothing extra special BUT the recipe for the coconut syrup is outstanding and can think of many used besides French toast, this one is a keeper for sure!

Lemon Riotta Pancakes with Blueberry Sauce

From http://damdelicious.tumblir.com  Really good!

Pancakes
1 1/4 c. flour
3 T sugar (I used 2)
2 t baking powder
1/2 t baking soda
1/4 t salt
1 c. ricotta
1 T canola oil
1 large egg
2 egg whites
1/2 c. freshly squeezed lemon juice (2 lemons)
2 t lemon zest


Blueberry Sauce (I will double this in the future especially with a larger group of people)
1 1/2 T fresh lemon juice
1 1/2 t cornstarch
2 c. blueberries
2 T sugar
2 T water

Start with the blueberry sauce first.  Combine blueberries, sugar, and water,  Bring to a boil and heat to low and simmer stirring occasionally.  While blueberries reduce and thicken combine dry ingredients and whisk together.  In another bowl whisk together ricotta, egg whites, egg, lemon juice and zest.  Mix with dry ingredients and stir just until mixed.  Scoop 1/3 c. batter onto a 350 grill.  Cook until bubbles appear and turn.  While pancakes cook add the remaining lemon juice to the cornstarch and mix well.  Add the cornstarch to the berries and thicken.  Serve the berries on top of
the pancakes.  (Remaining syrup will be great on vanilla ice cream.)

Blueberry Mango Quinoa Salad

New recipe for our family some really like it and others really didn't!  I will add more blueberries and mango in the future.  Be careful with the dressing it can be overpowering.

1/2 c. quinoa
1 c. water

Place in a pan and bring to a boil.  Reduce heat and simmer for 15 mins., or until quinoa is cooked.  Remove lid and fluff with a fork.  Let cool to room temperature.

1/2 c. fresh blueberries
1/2 c. cubed fresh mango
1/2 c. cubed cucumbers
1 T dried cranberries

Combine fruits and refrigerate until ready to use

1 1/2 T extra virgin olive oil
2 T lemon juice
1/4 t. lemon zest
10 Basil leaves, chopped finely
salt and pepper to taste

Refrigerate all dressing ingredients, except basil, until ready to serve. 

When ready to assemble add 1/2 of dressing directly to the quinoa.  Toss the quinoa, fruits, together, keep the other half to the side.  Toss in the basil and serve immediately.

(I added all of the dressing and it was overpowering)

Kerry's Vanilla Ice Cream

French Vanilla Ice Cream

2 c. whole milk
3 beaten egg yolks
1/2 c sugar
1 1/2 t vanilla
1/8 t salt
1 c. half and half

Thoroughly combine milk, egg yolks, salt, and sugar.  Cook slowly in double boiler until mixture thickens and coats spoon.  Cook, and add vanilla.  Add half and half.  chill 20 mins.  Churn freeze according to directions on ice cream maker.

(This is an old family recipe that signifies tradition for our family!)

Blueberries



I have never been a huge fan of blueberries!  But in an effort to eat better and have better variety I have started to use blueberries more and more.  The Gourmet Guy grew up in the Northwest where fresh berries are at their best, he has slowly converted me!  With our new garden space we decided that we will put in some blueberry plants and so rather than just eating them in yogurt all of the time I decided to start collecting recipes and trying them.  I bought a s case of blueberries from one of my daughters who belongs to a sort of co-op for fresh and vegetables.  So here I go on my newest recipe challenge!



#1   Grilled Blueberry Cheese (pinterest)

For sandwich maker or toastites

8 oz. cream cheese, softened
1/3-1/2 c. powdered sugar (your taste)

Mix together.   Place buttered side bread down on sandwich make and top with fresh blueberries.  Place second piece of bread down on top and butter top side.  Place lid down and cook 1-2 mins.

Good for a sweet treat at home or camping.  A little too sweet for a simple breakfast!

Birthday girl and her cake!

 Princess was the theme for this little one this year.  Jessica always makes the cutest cakes and while this one was one of the more simple ones it was still adorable and so appropriate! 

It took every effort but she blew them out on the first try!  She was so cute about everything, why do they grow out of this stage so quickly?

Buttermilk-Blueberry Breakfast Cake

1/2 c. butter, softened
2 t lemon juice
zest from one large lemon
3/4 c. plus sugar
2 T sugar
1 t vanilla
2 c. flour
2 t baking powder
1 t salt
2 c. fresh blueberries
1/2 c. buttermilk (or add 1 1/2 t vinegar to milk if you don't have buttermilk)

Preheat oven to 350.  Cream butter with lemon zest and 3/4 c. sugar plus 1 T until light and fluffy. Add the egg an vanilla mix until combines.  Toss the blueberries with 1/4 c. flour, then whisk together the remaining flour, baking powder and salt.  Grease a 9x9 baking pan with butter or nonstick spray  Spread batter into pan.  Sprinkle batter with remaining T of sugar.  Bake 35-45 mins.  check with toothpick.  Let cool before serving.

Cookie Master Natalie- 4th of July

 

Our "cookie master" Natalie struck again for the holiday.  These were so cute and the little ones couldn't eat them fast enough. 

Natalie always makes these fun parfaits for the 4th this year they were even more festive with the addition of the "POP Rocks" on the top.  It was a fun evening and as we headed to the new front porch to watch the fireworks and break open the glow bracelets we snacked on these yummy deserts!

Orzo Salad (no pictures)

8 oz. orzo
1 t Dijon mustard
1/3 c. olive oil
2 lemons, juiced
salt and pepper to taste
2 c. yellow and red cherry tomatoes, cut in half
1 small red onion, chopped
2 green onions, diced
2 T basil, chiffonade
2 T mint, chiffonade
1 c. slivered almonds, toasted
5 oz. crumbled feta cheese

Add orzo to a boiling and salted pot of water.  Cook until tender 8-10 mins.  Drain and cool.

Whisk together mustard, oil, and lemon juice, season with salt and pepper to taste.  Add cooled orzo, tomatoes, almonds, red onion, green onions, basil, mint, and feta.  Toss together and taste for seasoning. 

This is a recipe from the Neeley's on the foodnetwork .  I made it and made some modifications for our taste, the original recipe called for 1/2 c. olive oil and we thought it was too heavy.  This was a hit for all of our family that tried it.  So in my book it is a keeper!