Friday, April 30, 2010
Friday’s Last Spoonful: Field Trip
Thursday, April 29, 2010
Thursday’s Side Dish: Strawberry Delight
What you will need:
1 large wooden spoon
Plastic Wrap
1 cup miniature marshmallows
1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
1 (20 oz) can crushed pineapple, drained
5-6 strawberries, chopped
1 cup shredded coconut
½ cup chopped hazelnuts (walnuts, or pecans)
1 ½ cups thawed whipped cream topping
Preperation and Directions:
Wednesday, April 28, 2010
Wednesday’s Helping: Strawberries
Nature has an attractive natural beauty when it comes to these sweet hearts. Mature strawberries have an attractive deep red color, intense juiciness, and a lot of sweet and tangy flavor. Look for red flesh, yellow seeds that make dimples on the outer skin, and the leafy green cap and stem that almost resembles a crown. And yes, the shape of strawberries resembles a valentine. There are more than 600 known varieties that may vary in texture, size, and sweet flavor. Smaller ripe strawberries tend to have the strongest flavor. Ripe strawberries also have a distinct and pleasant fragrance.
The ancient Romans grew and domesticated strawberries, which had been taken from the wild. The modern strawberry is derived from the product of an inadvertent cross breeding process between American varieties and European varieties. The process has also taken a few centuries. The fruit was mostly enjoyed by rich until the mid 1800s when railroads could carry them across great distances.Select berries that are plump, firm, and lack mold. Avoid strawberries that have discoloration. Remember that fresh strawberries are very perishable, so keep them chilled. Consume them within a few days to a week of purchasing them at the grocery store.
Eating strawberries has several health benefits. Studies have shown that they are a proven anti-cancer agent. Strawberries also contain phenol, which helps the body absorb oxygen and promote a healthier cardiovascular system.
Tuesday, April 27, 2010
Tuesday’s Cupful: Chocolate-Dipped Strawberries
This is a combination that can’t go wrong. Dipping ripe strawberries into melted chocolate, which hardens once chilled, makes an all-natural sweet treat for your taste buds. It’s almost like sensory overload. We used Dolci Frutta chocolate dip that’s found in the produce section of most grocery stores. Just follow the easy microwave directions on the label. Chocolate-dipped strawberries can be a good starter for a party or a great dessert with a glass of wine. Even better, they’re very simple to prepare and good for you. Just make sure to make enough for seconds.
Monday, April 26, 2010
Monday’s Bread Bowl: Grilled Strawberry-N-Neufchatel
Some sandwiches are in a class of their own. We’ve wanted to bring you this post after The Mixed Stew Crew saw a menu item with strawberries and cheese at a local sandwich shop. So we decided to experiment and come up with our own version. Ripe strawberries and creamy Neufchatel cheese can be a match made in heaven for some. Sweet honey and a pinch of ground cinnamon provide yummy flavor notes to this fancy sandwich treat. Here is our version:
1 butter knife
2 sandwich bread slices
2-4 strawberries, thinly sliced
¼ cup, Neufchatel cream cheese
2 teaspoons honey
Pinch of ground cinnamon
1 teaspoon butter
1 frying pan
Friday, April 23, 2010
Friday's Last Spoonful: Versatile Mustard
Need an alternative to those bottled barbecue sauces? The Mixed Stew crew suggests using mustard in the marinade to change things up for everyone’s taste buds. Try the blend on some chicken drumsticks the next time you take out the grill. Place the seasoned chicken in the refrigerator overnight for stronger flavors. We like combining mustard with chopped yellow onions and soy sauce to make a sauce with zing. Take flavors in a different direction by combining mustard with your favorite herbs, such as rosemary and thyme. Another simple idea is to combine mustard, garlic powder, and onion powder. We haven't tried mixing it with cider vinegar, but that might be our next experiment.
Thursday, April 22, 2010
Thursday's Side Dish: Ham-N-Cheese Omelet
There’s just something about a ham and cheese omelet that makes it in a class by itself for breakfast. Lightly whisked whole eggs provide a soft and fluffy foundation to two main ingredients that really work well together. Cooks don’t even need fancy specialty ham or fancy cheeses to make it a tasty morning breakfast. Here is a quick recipe:
What you will need:
1 frying pan
Non-stick cooking spray
3 whole eggs
1 metal fork
1 small bowl
1/3 cup cooked ham, chopped
¼ cup cheese, shredded (any of your favorite variety)
Pinch of salt and pepper
Cooking and Directions:
Helpful Hint: The possible additions are endless: chopped onion, bell pepper, sliced mushrooms, and chives are just some options. Why not make it for a brunch party? Lightly sautee veggies you will add to the omelet beforehand. Have the additions on the side for guests to sprinkle on top once served.