Feeds:
Posts
Comments

Tomatoes in Cream

Oh dear me. This is my new favorite breakfast. It can simmer on the stove while I prepare everyone else’s eggs and then they all run off to their respective duties while I sit and enjoy these molten juices.   

The tomatoes really do melt in your mouth. The way they slump in the cream. Ooohhhh. I want another pan of them and I am full.   

Tomatoes in Cream

Adapted from my cousin Jennifer’s blog

Roma tomatoes, cored and halved

1-2 t butter per tomato

1-2 T heavy cream per tomato

Salt and pepper

Melt butter in a skillet. Place tomatoes cut side down in the butter. Sprinkle with salt and poke the backs with a knife. Simmer 5 minutes and then flip them. Continue simmering and flipping at 5 minute intervals until tomatoes are pretty much falling apart, about 20 minutes total. Pour in the cream, sprinkle with pepper, and heat through. Serve hot with buttered toast. 

3 tomatoes and two pieces of toast fills my belly right up. 

Tomato Platter

  

This dish will forever remind me of grandma’s house in the summer time. One of my favorite food memories. Juicy summer tomatoes are difficult to beat, especially with a sprinkling of sugar!

Tomato Platter

Thickly sliced tomatoes

Minced celery

Minced onion

Sugar

Cider vinegar

Arrange tomatoes on a platter or plate. Sprinkle with a smattering or celery and onion.

Mix sugar with enough vinegar to make it just so runny enough to drizzle. Drizzle over veggies. Serve.

Well. If you need dessert in 5 minutes and you happen to have cream, bananas, and apricot preserves, you really ought to try this.   

A sprinkling of granola would be spectacular, too.  As is, it’s a deliciously light summer dessert.  

I wish I could give you the apricot preserve recipe, too, but I forget what I did.   

Bananas with Spiced Cream

2 cups heavy whipping cream

2 t cream cheese

1/2 t vanilla

1 T cinnamon sugar

1/4-1/2 cup apricot preserves

5 bananas

Place the cream cheese in a large bowl. Drip in a few drops of cream and work it around with a spoon. Repeat this several times until the cream cheese is thin enough that it will disperse evenly in the whipping cream when added. Add the remaining cream and beat a bit. Add the vanilla and cinnamon sugar and beat hard until medium-stiff peaks form. 

In serving bowls, slice bananas. Top with cream and apricot preserves. Serve immediately. 

Serves: 10

Sliced Oatmeal

I never knew what to do with leftover oatmeal. There wasn’t ever enough to feed all of the kids leftovers the next morning (and heaven forbid one of them gets the oatmeal while the others are left with eggs!). I dealt with tears for a while until it dawned on me that hey, leftover oatmeal sets up so let’s make a cake!   

And the kids adore it. Win!  

Sliced Oatmeal

(I used dried blueberries in the cake pictured.)

Cooked oatmeal (I cook mine with milk)

Dried fruit (raisins, craisins, blueberries, chopped apple snitz, etc) 

Sweetener of choice (maple syrup, brown sugar, etc.)

Mix all together, preferably while the oatmeal is still warm. Smash into a casserole dish or small round cake pan. Chill thoroughly. Serve cold, plain or with milk. 

Cherry Cream Roll

How fun! I recently accepted a challenge to make a recipe for my blog using coconut flour.

And I made for you a cake roll. A rather ugly but really tasty cake roll. 

I had never used coconut flour before. I tend to be all old-fashioned and not stray from my typical ingredients. I do it for many reasons but one being that I like to use as much local food as possible and coconut isn’t exactly local. Not that I don’t use it, but when I do, it’s mostly the flaky stuff in my granola and occasionally coconut oil to saute some veggies. 

Local or not, I am loving playing with this flour. Coconut flour is high in protein and fiber and makes delicious baked goods. I was worried that I would be able to taste the coconut in my cake but couldn’t at all. So have no fear in using it if you don’t love coconut.

I’m excited to use the rest of my bag in all sorts of ways. Perhaps some pancakes with those raspberries ripening out in the garden? 

Cherry Cream Roll

6 eggs, separated

1/3 cup honey

1/2 cup coconut flour

1 t baking soda

1 t vanilla

Cherry Cream (below)

Beat the yolks with the honey until thick and frothy. Add the coconut flour, baking soda, and vanilla and beat well.

Beat the egg whites until soft peaks form. Fold into the yolk mixture. Pour into a parchment-lined jelly-roll pan. Spread out as flat as you can with a spatula as it will not even out much in the oven. I could have done a better job of this.

Bake at 350 for about 12 minutes. As soon as you take it out of the oven, remove it from the pan using the edges of the parchment. Roll it up and place it in the fridge, seam side down, to cool. Meanwhile, make the filling. When it’s cool, unroll it (it will probably start to fall apart but easily goes back together when re-rolling), spread the filling on, and then roll it back up, removing the parchment as you go. Serve immediately or refrigerate up to one day.

Serves: 10

Cherry Cream

1 1/2 pounds semi-sweet cherries (1/1/4 pounds once seed are removed)

1/4 cup sugar

1/8 t almond extract

Lightly mash the cherries and place them in a skillet. Add the sugar and simmer, stirring often, until reduced to about a cup. It will take about 30 minutes. Chill completely before proceeding with whipped cream.

1 T cream cheese

12 oz heavy whipping cream

1/2 t vanilla

1 T sugar

Place the cream cheese in a large bowl. Pour in a few drops of cream. Smash around with a spoon. Add a few more drops of cream and smash again. Keep doing this until the cream cheese is thinned out enough that it won’t lump up when you add the rest of the cream. When you reach that point, pour in the remaining cream and beat until frothy. Add the vanilla and sugar and beat until stiff. Fold in the chilled cherries and it’s ready to be spread on the cake.

Waffles

I feel lucky. Very, very lucky. 

I get to wake up in the morning, turn some wheat into flour, pick a few strawberries, and boom. Breakfast!  

My very favorite way to eat a waffle is loaded with vanilla pudding and fresh strawberries. I will settle for yogurt if I don’t think ahead enough to make pudding.  

Waffles

Based on my mom’s recipe

2 cups whole wheat pastry flour

1 cup unbleached flour

1 T baking powder

1 1/2 t baking soda

3/4 t salt

2 3/4 cups milk

3 eggs

9 T melted butter

Whisk the dry ingredients. Gently stir in the milk and the eggs. No need to completely mix. Add the butter and mix just until combined. Cook in hot, greased waffle iron. Serve hot with lots of toppings. 

Yield: about 20 waffles

This morning I cooked three pounds of dried beans. Then we had to go away before I could get them frozen. 4 o’clock found me needing something quick for supper and what do you know, the beans were still sitting out so I hunted down a salad recipe. Vegetarian recipe books are good ones for the bean recipes so i checked in my Fix-It and Forget-It Vegetarian Cookbook. Jackpot!

Cilantro is a relatively new herb for me. I did not grow up eating it and only really tried it when Brad requested that I make guacamole and the recipe I chose called for it. I ended up buying one of those sad grocery-store pots of the stuff. It made delicious guac so I bought an actual plant and, much to the children’s dismay, planted it. And the stuff readily reseeds itself so we will forever have cilantro. Sorry kids. 

The original recipe calls for half a bunch of parsley and half of cilantro. I cut way back since nobody is a fan of that many herbs around here. Nobody really likes bean salad either (except me) but sometimes I ask them deal with it. Sorry kids.   

(Other similar bean salads I’ve blogged: here, here, and a bean salsa here.) 

All that to say, this is quick, fresh, and delicious!  

Puerto Rican Bean Salad

Adapted from the aforementioned cookbook

4 cups cooked dry beans (I used black, kidney, and navy)

1 cup frozen corn, thawed

1 bell pepper, chopped (I used frozen)

1 rib celery, chopped

2 T fresh parsley

2 T fresh cilantro

Couple of T pineapple juice

1/2 t lime zest

Good drizzle of olive oil

Good drizzle of red wine vinegar 

1 t salt

Drizzle of honey

3/4 t chili powder

1/4 t oregano 

Mix everything together and chill several hours before serving. 

Yield: about 5 cups 

Follow

Get every new post delivered to your Inbox.

Join 547 other followers