Peppermint Ice Cream Truffles Active Prep Time: about 30 minutes Plus Chill Time: 30 minutes Makes about 16 truffles. 2 pints peppermint ice cream or favorite flavor- look for Dreyer’s Limited Edition Peppermint 1 cup (6 ounces) semi-sweet chocolate chips 1 cup (6 ounces) white baking chips 4 tablespoons vegetable oil, divided Colored sprinkles (optional)… Read more
Green Monster Dip Makes about 1-1/2 cups. Ingredients: 1 cup shelled edamame (soybeans), fresh or frozen and thawed 3/4 cup California walnuts 1/2 cup parsley, lightly packed 1/4 cup yogurt, plain 1 clove garlic, small, pressed 1/4 teaspoon salt Directions: Place edamame, walnuts, parsley, yogurt, garlic and salt in food processor. Whirl until smooth. Recipe… Read more
Refrigerator Pickles Makes about six 1-pint jars. Canning jars with two-part lids look nifty and traditional, but any food jar with a tight screw-top lid will work. 2-1/2 cups white vinegar 2-1/2 cups water* 3 tablespoons purchased pickling spice* 2 tablespoons sugar, or more to taste for sweeter pickles 1 tablespoon salt – not iodized 1 teaspoon… Read more
Dinner was quick and easy the other night with Rita’s Sofrito Rice turned into a salad. Sofrito rice is flavorful so you just need to add vegetables and a vinaigrette. If using leftover refrigerated rice, briefly microwave to soften because the starch hardens a bit when it’s chilled. Add the following in amounts to your taste (or what you have… Read more
Florentine Toast ‘n Egg Cups Prep time: 10 minutes Bake time: 25 minutes Makes: 6 Increase proportionately to desired servings, up to 12 per 12-cup muffin pan. 6 slices square-shaped whole wheat bread 6 teaspoons butter or olive oil 36 leaves baby spinach, stems removed 6 tablespoons shredded Parmesan cheese 6 medium or large size… Read more
Carrot Cake — Redux Prep time 20 minutes Makes 8 servings 5 eggs 3/4 cup plus 2 tablespoons granulated sugar (180 grams/ 6 oz.) 1-1/2 teaspoons vanilla 1-1/2 cups (lightly filled) all-purpose flour (180 grams/6.25 oz.) 1-1/2 cups ground almonds-see note* (120… Read more
Literally; one bunch of kale. I promise, if you like kale chips you can eat a whole bunch! If you buy kale chips, you know it costs $4-5+ for a handful size pouch. And what does a bunch of fresh kale cost? $2-3 and you’ll have a big bowlful of chips. It’s ridiculously easy to make kale chips.… Read more
Super Simple Turkey Tacos Makes 4 servings Prep and Cook Time: 15 minutes 1 pound ground turkey 1/2 cup chopped onion 2 teaspoons ground cumin 1 can (15 oz.) fire-roasted diced tomatoes – see note* 1/2 cup natural raisins 8 7-inch corn or flour tortillas, or taco shells Shredded lettuce Shredded… Read more
Fruit ‘n Honey Sticky Buns Wreath Prep time: 15 minutes plus dough thawing time Bake time: 30 minutes Serves 10-12 1 pound frozen bread dough, thawed 2 tablespoons butter, softened, plus butter for pan 2 tablespoons granulated sugar 1 teaspoon cinnamon 3 tablespoons honey 3/4 cup Sun-Maid Apricots, chopped 1/4 cup… Read more
I was making this Chard & Herbed Ricotta Galette from Eating Well Magazine, when I heard from Rita she wouldn’t have time to post. We needed a new recipe to follow my Halloween post – gasp, it’s nearly Thanksgiving but retail tells us it’s Christmas!- so I thought of my posts about existing recipes. There are so… Read more
