Sunday, May 30, 2010

Deluxe Whole Wheat Strawberry Shortcake

OK, I can't take credit for this picture.  It's from the "Tammy's Recipes" site.  Here's the link:
But, I can agree with her that this is a fabulous recipe!!  I thought I had died and gone to heaven when I tasted it last summer after making it for the first time.  I've been trying to eat healthfully and was missing some good strawberry shortcake; I'm so glad I found this recipe!  The whipped egg whites make the cake light and fluffy - you'd never know it was made from 100% whole wheat flour.  When served with whipped cream made with fresh raw unpasteurized cream from grass-fed cows, this is about as nutritious as strawberry shortcake gets!  Be sure to try it again later in the season with  fresh blueberries or red raspberries.

Source:  Tammy's Recipes

4 eggs, separated
3/4 c. sugar, divided
1 c. whole wheat flour
1/3 c. water
1/4 c. oil
1 1/2 t. baking powder
1/2 t. vanilla extract

1 lb. (about 2 c.) fresh strawberries, washed and sliced

Whipped cream:
1 c. whipping cream
1 T. sugar
1/2 t. vanilla

Grease and flour a 9" springform pan.

In a large bowl with electric mixer at high speed, beat egg whites until soft peaks form.  Continue beating at high speed and add 1/4 c. sugar, about 2 tablespoonfuls at a time.  Beat well after each addition, until sugar is completely dissolved and egg whites stand in stiff peaks.

In another bowl, use an electric mixer to combine the egg yolks, flour, water, oil, baking powder, vanilla, and 1/2 c. sugar.  Using a rubber spatula, gently fold the flour mixture into the beaten egg whites until completely blended.  Pour batter into springform pan.

Bake cake at 325 degrees for about 40 min. or until top of cake springs back when lightly touched with finger and cake tests done.  Remove from oven and allow to cool completely before removing from pan.  Cake will sink slightly as it cools.

Beat whipping cream in a chilled bowl on high until soft peaks form.  Add a tablespoon of sugar and 1/2 t. vanilla and continue beating until cream is stiff.

To serve, cut into 8 servings and slice cake into 2 layers.  Spread whipped cream between layers and top with whipped cream and strawberries.

Yield:  8 servings

Wednesday, May 26, 2010

Chicken Caesar Salad

Source:  adapted from Taste of Home

2 anchovy fillets, finely chopped, optional
1/2 c. mayonnaise
1 T. grated Parmesan cheese
1 T. red wine vinegar
1 t. Worcestershire sauce
1 t. Dijon mustard
1 garlic clove, minced
plenty of sea salt to taste if not using anchovies

Salad ingredients:
1/2 large bunch Romaine lettuce, torn
1 small red onion, sliced into rings
2 c. cooked chicken strips

In large bowl, combine dressing ingredients.  Just before serving, toss with lettuce, onion, chicken and croutons.

Monday, May 24, 2010

Berry Green Smoothie

I've been eagerly anticipating making a smoothie ever since I planted my Swiss chard 2 months ago.
Don't let the color scare you - be brave and give it a try!! 
It's so refreshing, especially if you use frozen fruit.  The secret is the banana - it cuts the taste of the greens.  It's a wonderful way to get in your daily quota of fruits and veggies!

3 leaves Swiss chard (my fav) or 2 handfuls of spinach
1 very ripe banana, frozen
a handful of  fresh or frozen strawberries, blueberries or red raspberries
enough water to thin to your liking

Simply blend the above ingredients in your blender.  Add additional water to thin if necessary. 

Sunday, May 23, 2010

Spinach Feta Pizza


Source:  Rose C., Taste of Home

Prepared or homemade pizza crust

1 garlic clove, minced
1/8 t. garlic salt
2 c. chopped fresh spinach
1 small red onion, sliced and separated into rings
1 c. sliced fresh mushrooms
1 c. (4 oz.) shredded mozzarella cheese
1/4 c. crumbled feta cheese
1/2 t. dried basil

Sprinkle pizza crust with garlic and garlic salt.  Top with the spinach, onion, mushrooms, cheeses and basil.  Bake at 400 deg. for 35-40 min. (less for pre-baked crust) or until crust is golden and cheese is melted.  Let stand for 5 min. before slicing. 

Yield:  6 slices

Saturday, May 22, 2010

Strawberry Vinaigrette

Source:  Taste of Home


16 oz. fresh or frozen (thawed) strawberries
6 T. fresh lemon juice
1/4 c. sugar
2 T. cider vinegar
2 T. olive oil
1/8 t. poppy seeds

Place the strawberries in a blender; cover and process until smooth.  Add lemon juice and sugar.  While processing, add vinegar and oil in a steady stream; process until thickened.  Stir in poppy seeds.  Transfer to a bowl or jar; cover and store in the refrigerator.

Yield:  2 1/2 cups

Friday, May 21, 2010

Pan-Fried Chicken & Spinach Salad

I was going to wait until fall when apples are in season to post this recipe, but I had apples on hand (a forced purchase for rabbit bait!!).  And, since I have yet to be successful at raising a fall crop of spinach, I thought it would be wise to make this now!

Source:  Southern Living Magazine

4 skinned and boned chicken breasts
1/4 c. all-purpose flour
1 large egg, beaten
2/3 c. Italian-seasoned breadcrumbs
1/4 c. olive oil
1 (6-oz.) pkg fresh baby spinach
1 large apple, thinly sliced
1/2 c. walnut pieces
1 (8-oz.) jar poppy seed dressing
1/2 c. sweetened dried cranberries
1/2 c. crumbled blue cheese

Dredge chicken in flour; dip in egg, and dredge in breadcrumbs.

Cook chicken in hot oil in a large skillet over medium heat 3-5 min. on each side or until done; remove from skillet, and let stand 5 min.  Cut chicken diagonally in 1/2" thick slices.

Toss together spinach, apple slices, and walnuts.  Divide evenly between 4 serving plates; top evenly with cooked chicken.

Stir together poppy seed dressing, cranberries, and blue cheese; serve with salad.

Thursday, May 20, 2010

Spinach Strawberry Salad

Here's another strawberry spinach salad to try!
Source: CPRS
1/2 t. toasted sesame seeds
6 c. fresh spinach leaves, torn
2 c. fresh strawberries, sliced
1/4 c. olive oil
2 T. red wine vinegar
1 1/2 T. sugar
1/2 t. dried dill weed
1/8 t. onion powder
1/8 t. garlic powder
1/8 t. dry mustard
In large bowl, toss spinach with sesame seeds.  Add strawberries.  Cover and refrigerate.
Combine dressing ingredients in a screw-top jar; shake well, then refrigerate to chill.  Pour chilled dressing over salad mixture and toss gently to distribute.

Tuesday, May 18, 2010

Super Spinach Soup

adapted from Farmgirl Fare:
Double or triple this recipe as needed!

1 1/2 T. olive oil
l large onion
2 c. chicken broth
1 1/2 T. white rice
4 oz. spinach
salt & pepper to taste

Heat olive oil in large skillet and cook onions, stirring frequently, over medium heat until translucent and just starting to turn golden at the edges, about 7-10 minutes.

Add chicken broth, bring to a boil, add rice, turn down heat and simmer, with the lid cracked, stirring every so often, for 20 minutes.

Stir in spinach, salt and pepper and simmer for another 5-7 minutes. Transfer soup to a blender and puree.

Serve hot, garnished with dollops of sour cream or creme fraiche and a few chive blossoms.

Wednesday, May 12, 2010

Jan's Salad with Poppy Seed Dressing

Source: Jan B.

½ c. oil
½ c. sugar
¼ c. vinegar
1 t. salt
1 t. dry mustard
1 t. grated onion
1 t. poppy seeds

Blend first six ingredients in blender or food processor; add poppy seeds.

This is delicious over a salad of mixed baby greens, chopped pecans and strawberries.

Sunday, May 9, 2010

Zesty Greek Salad

Source: Rose C.

Combine in big bowl:

2 1/2 c. dry rice, cooked
4 c. fresh spinach or Swiss chard, chopped
2 c. frozen peas
1 bunch spring onions, thinly sliced
1 15 oz. can black olives
Grilled chicken, sliced and marinated in dressing (optional)

3/4 cup olive oil
juice of 2 lemons
1 T. Bragg's Amino Acid or soy sauce
1 T.  finely chopped fresh oregano
1 T. finely chopped fresh basil
2 garlic cloves
2 t. salt
1 t. pepper

Add dressing and toss.

Saturday, May 8, 2010

Strawberry Spinach Salad

This is a photo of today's strawberry harvest - just the right amount for this salad!

Adapted from Pampered Chef
1/4 c. vinegar
1/4 c. olive oil
2 T. apple cider vinegar
1 green onion, finely chopped
1/8 t. Worcestershire sauce

1/2 pt. strawberries, sliced
1 (8-oz.) fresh mushrooms, sliced
1/2 small red onion, sliced
1 (10-oz.) bag fresh baby spinach leaves

For dressing, whisk all dressing ingredients in a small bowl. For salad, combine all salad ingredients in salad bowl. Add dressing to salad; toss.

For a fall variation, substitute Red Delicious apples for the strawberries; dip apples in pineapple juice to prevent browning. Or, try pomegranates when in season – perfect at Christmas time!

Yield: 6-8 servings

Wednesday, May 5, 2010

Corn & Black Bean Salad

Too simple!

Lettuce or Swiss Chard, torn
Green onion, sliced
Canned or frozen corn
Canned, seasoned black beans
Cilantro, chopped
Tortilla chips, crumbled (optional)


Tuesday, May 4, 2010

Taco Salad

Don't forget to make this salad while fresh lettuce is in season!

assorted leaf lettuces, spinach and Swiss chard
cilantro, snipped with scissors
green onions, sliced
1 lb. ground beef, seasoned with taco seasoning mix (follow directions on packet)
shredded cheese (optional)
taco chips (optional)

home-canned salsa mixed with Greek yogurt

Monday, May 3, 2010

Chicken Salad Sandwiches

Source: Kristy Y.

Maybe it's a no brainer, but don't forget to put plenty of lettuce on your sandwiches while lettuce is in season. I like to pile as many leaves on as possible - it's like eating a sandwich and a salad with half the effort!

2 c. cooked chicken breast
½ c. finely chopped celery
¼ c. onion, finely chopped
½ c. Miracle Whip
½ t. salt
Pepper to taste
Fresh parsley, optional

Cook chicken breasts 20-30 minutes in water. Pulse with food processor. Add remaining ingredients.

Sunday, May 2, 2010

Mushroom Spinach Frittata

Inspired by

A fritatta is simply an open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling.

3-4 eggs
1 T. grated Parmesan cheese
1 T. shredded cheddar cheese
1/4 t. salt
1/8 t. crushed red pepper flakes
1/8 t. garlic powder
1/8 t. pepper
1 t. olive oil
1/2 c. fresh mushrooms, sliced
1 green onion, sliced
1 c. fresh spinach, coarsely chopped