Things to do with Strawberries
- What to do with left over Strawberry Pulp
There was a sale on strawberries at the local grocery store so I decided to buy a few flats. Once I took them home, the trouble started. Well, not really trouble, just abit of a pain.
I knew I wanted to make Wine, Jam and freeze some berries. If I feel up to it, I might even dehydrate some for a great pick me up snack.
Anyways, I picked through the berries and filtered out the not yet ripe, the just right ripe and the almost overripe. I hulled the ripe and overripe, putting the overripe into a steam juice extractor and mixing the ripe with blackberry juice and blueberries (Makes a nice jam). On a side note, I also extracted the blackberry juice with my very helpful steam extractor, I would definitely recommend this unit for anyone who loves juice and making wine.
The great thing about the juice steamer is, at the end of making the best clearest and sweetest juice you can ever make, you have fruit pulp which can be used for making breads. Being a Kraut and not one to waste anything, this definitely appeals to me.
Not able to find a decent recipe for Strawberry Pulp bread, I went about to create my own by modifying a Banana Bread recipe. Here it is:
STRAWBERRY PULP BREAD
Ingredients
1 cup sugar
1/3 cup butter, soft
2 Cups Strawberry Pulp
2 eggs
1 tsp soda, dissolved in 1 Tbsp cold water
1 1/2 cups Whole Wheat flour
1/2 cup Almond Flour (Ground almonds)
1 tsp baking powder
1/2 tsp vanilla
1/4 tsp Jamaican AllSpice
Instructions
Heat oven to 350
Combine and mix all ingredients together in a large mixing bowl.
Place batter in a greased bread pan (bottom only) or in muffin tins.
Bake 40 to 50 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes then remove from pan. Complete cooling on a wire rack
Sunday, April 26, 2009
Sunday, February 3, 2008
Dip for your Superbowl party
If you are searching for that perfect nacho, taco, vegetable or chip dip, look no further as you have come to the right place for that perfect nacho, taco, vegetable of chip dip. Here is a great nacho, taco, vegetable or chip dip that will have your guests realing for more.
You can always tell them it is your Grandmothers famous Eggplant nacho, taco, vegetable or chip dip.
Sorry for all the keywords, but you will be glad they were there.
Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip
This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.
4-6 servings 1 1lb Jar 55 min 10 min prep
1 large aubergine, chopped into 2-inch dice
1 large red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice
6 garlic cloves, peeled
4 tomatoes, roughly chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
salt & pepper
2 sprigs fresh coriander (Cilantro)
1 teaspoon harissa (optional)
4 sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon of the sun-dried oil or olive oil)
Pre-heat the oven to 200C or 400°F.
Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chilli powder & the olive oil.
Mix thoroughly, so everything has a light coating of oil.
Roast in the oven on the top shelf for 30 to 45 minutes, or until charred & tinged brown on the edges & soft to the touch.
Take out and leave to cool slightly.
Add the fresh coriander (cilantro), harissa paste if using & sun-dried tomatoes. Season well with salt & pepper.
Tip all the mixture into a large bowl & blend it all together with a hand mixer/blender.
Do NOT over mix - it should be smooth but not pureed!
Serve in an attractive bowl & dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsely. You can also add an olive or two.
Store in a container in the fridge with olive oil on the top for up to 2 weeks.
You can always tell them it is your Grandmothers famous Eggplant nacho, taco, vegetable or chip dip.
Sorry for all the keywords, but you will be glad they were there.
Spicy Aubergine (Eggplant) and Red Pepper Tapenade - Dip
This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.
4-6 servings 1 1lb Jar 55 min 10 min prep
1 large aubergine, chopped into 2-inch dice
1 large red pepper, de-seeded with the white membrane cut out & chopped into 2-inch dice
6 garlic cloves, peeled
4 tomatoes, roughly chopped
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
salt & pepper
2 sprigs fresh coriander (Cilantro)
1 teaspoon harissa (optional)
4 sun-dried tomatoes packed in oil, drained (reserve 1 tablespoon of the sun-dried oil or olive oil)
Pre-heat the oven to 200C or 400°F.
Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chilli powder & the olive oil.
Mix thoroughly, so everything has a light coating of oil.
Roast in the oven on the top shelf for 30 to 45 minutes, or until charred & tinged brown on the edges & soft to the touch.
Take out and leave to cool slightly.
Add the fresh coriander (cilantro), harissa paste if using & sun-dried tomatoes. Season well with salt & pepper.
Tip all the mixture into a large bowl & blend it all together with a hand mixer/blender.
Do NOT over mix - it should be smooth but not pureed!
Serve in an attractive bowl & dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsely. You can also add an olive or two.
Store in a container in the fridge with olive oil on the top for up to 2 weeks.
Sunday, January 27, 2008
Warm soup for that nasty cold
Grandmothers around the world tout their chicken soup as being good for what ails you. Chicken soup has been hailed as a cure for the common cold and an antihistamine (and even nicknamed “Jewish penicillin” – a nod to moms who have served it up to their sick kids.) Grandma may be on to something - the fabled healing properties of old-fashioned chicken soup has garnered a growing body of scientific evidence:
• Pulmonary specialist and professor at the UCLA School for Medicine, Irwin Ziment, M.D., has shown an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems and found in some cold medications.
• Spices such as garlic and pepper - ancient treatments for respiratory diseases - work by thinning mucus and make breathing easier.
• The steam itself may be the real benefit - sipping the hot soup and breathing in the steam helps to temporarily clear congestion.
While there is no conclusive evidence of a cure-all, it does seem probable that chicken soup helps alleviate annoying symptoms. At the very least, chicken soup provides a hot comforting meal and re-hydration. So as Grandma told you - slurp up when you're feeling under the weather.
Chicken soup
Ingredients:
2 cups (500 mL) each sliced carrots and celery
1 cup (250 mL) chopped onions
1 tbsp (15 mL) salt
1/2 tsp (2 mL) pepper
3 cups (750 mL) broad egg noodles
1/2 cup (125 mL) frozen or canned peas
2 tbsp (25 mL) chopped fresh parsley
Stock:
5 lb (2.2 kg) chicken legs
16 cups (4 L) water
2 each carrots and staIks celery, coarsely chopped
1 onion, coarsely chopped
1 bay leaf
1 tsp (5 mL) each salt and dried thyme
1/2 tsp (2 mL) whole peppercorns
Preparation:
Stock: In stockpot, bring chicken and water to boil; skim off foam. Add carrots, celery, onion, bay leaf, salt, thyme and peppercorns; simmer, uncovered, over medium-low heat for 2 hours.
Remove chicken; cover and refrigerate. Strain soup through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Refrigerate for 12 hours or until fat congeals on surface. Lift off and discard fat.
In large saucepan or Dutch oven, bring stock to simmer. Add carrots, celery, onions, salt and pepper; cook for 20 to 25 minutes or until tender.
Meanwhile, remove chicken from bones; add to soup. Add noodles; cook for 10 minutes or until tender. Stir in peas and parsley.
----------------------------------------------------------
Hot Spicy Soup
2 cups (500 mL) chicken stock
6 slices gingerroot
6 cloves garlic, sliced
6 dried hot red peppers
1 tsp (5 mL) granulated sugar
1 stalk lemongrass
8 oz (250 g) catfish fillets, cut in chunks, or large shrimp, peeled and deveined
1 can (398 mL) baby corn, drained and halved
1 cup (250 mL) button mushrooms, halved
2 green onions, thinly sliced
Quarter sweet red pepper, chopped
1/2 cup (125 mL) chopped fresh coriander
1/2 tsp (2 mL) grated lime rind
2 tbsp (25 mL) lime juice
Preparation:
In saucepan, bring chicken stock, 2 cups (500 mL) water, ginger, garlic, hot peppers and sugar to boil. Reduce heat and simmer for 5 minutes. Strain through fine sieve and return to pot.
Trim dry ends off lemongrass; peel away any tough outer leaves. Cut into 1-inch (2.5 cm) lengths; add to pot. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)
Add fish, corn, mushrooms and green onions; bring to simmer and simmer until fish flakes easily when tested, about 3 minutes. Stir in red pepper, coriander and lime rind and juice.
• Pulmonary specialist and professor at the UCLA School for Medicine, Irwin Ziment, M.D., has shown an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems and found in some cold medications.
• Spices such as garlic and pepper - ancient treatments for respiratory diseases - work by thinning mucus and make breathing easier.
• The steam itself may be the real benefit - sipping the hot soup and breathing in the steam helps to temporarily clear congestion.
While there is no conclusive evidence of a cure-all, it does seem probable that chicken soup helps alleviate annoying symptoms. At the very least, chicken soup provides a hot comforting meal and re-hydration. So as Grandma told you - slurp up when you're feeling under the weather.
Chicken soup
Ingredients:
2 cups (500 mL) each sliced carrots and celery
1 cup (250 mL) chopped onions
1 tbsp (15 mL) salt
1/2 tsp (2 mL) pepper
3 cups (750 mL) broad egg noodles
1/2 cup (125 mL) frozen or canned peas
2 tbsp (25 mL) chopped fresh parsley
Stock:
5 lb (2.2 kg) chicken legs
16 cups (4 L) water
2 each carrots and staIks celery, coarsely chopped
1 onion, coarsely chopped
1 bay leaf
1 tsp (5 mL) each salt and dried thyme
1/2 tsp (2 mL) whole peppercorns
Preparation:
Stock: In stockpot, bring chicken and water to boil; skim off foam. Add carrots, celery, onion, bay leaf, salt, thyme and peppercorns; simmer, uncovered, over medium-low heat for 2 hours.
Remove chicken; cover and refrigerate. Strain soup through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Refrigerate for 12 hours or until fat congeals on surface. Lift off and discard fat.
In large saucepan or Dutch oven, bring stock to simmer. Add carrots, celery, onions, salt and pepper; cook for 20 to 25 minutes or until tender.
Meanwhile, remove chicken from bones; add to soup. Add noodles; cook for 10 minutes or until tender. Stir in peas and parsley.
----------------------------------------------------------
Hot Spicy Soup
2 cups (500 mL) chicken stock
6 slices gingerroot
6 cloves garlic, sliced
6 dried hot red peppers
1 tsp (5 mL) granulated sugar
1 stalk lemongrass
8 oz (250 g) catfish fillets, cut in chunks, or large shrimp, peeled and deveined
1 can (398 mL) baby corn, drained and halved
1 cup (250 mL) button mushrooms, halved
2 green onions, thinly sliced
Quarter sweet red pepper, chopped
1/2 cup (125 mL) chopped fresh coriander
1/2 tsp (2 mL) grated lime rind
2 tbsp (25 mL) lime juice
Preparation:
In saucepan, bring chicken stock, 2 cups (500 mL) water, ginger, garlic, hot peppers and sugar to boil. Reduce heat and simmer for 5 minutes. Strain through fine sieve and return to pot.
Trim dry ends off lemongrass; peel away any tough outer leaves. Cut into 1-inch (2.5 cm) lengths; add to pot. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)
Add fish, corn, mushrooms and green onions; bring to simmer and simmer until fish flakes easily when tested, about 3 minutes. Stir in red pepper, coriander and lime rind and juice.
Saturday, January 12, 2008
Pan-Browned Brussel Sprouts
1 1/2 tbsp butter
1 1/2 tbsp olive oil
2 cups Brussels sprouts, trimmed and halved through the core
2 tbsp freshly squeezed lemon juice
salt and pepper
Directions:
Pan-Browned Brussel Sprouts
In a large heavy sauté pan, over medium heat, add butter and oil.
When butter is melted, place Brussels sprout halves, flat side down in pan. Cover with lid and cook for approximately 12 minutes, or until bottoms are golden brown. Turn and cook for 3 more minutes.
Add lemon juice, season with salt and pepper and toss thoroughly.
1 1/2 tbsp olive oil
2 cups Brussels sprouts, trimmed and halved through the core
2 tbsp freshly squeezed lemon juice
salt and pepper
Directions:
Pan-Browned Brussel Sprouts
In a large heavy sauté pan, over medium heat, add butter and oil.
When butter is melted, place Brussels sprout halves, flat side down in pan. Cover with lid and cook for approximately 12 minutes, or until bottoms are golden brown. Turn and cook for 3 more minutes.
Add lemon juice, season with salt and pepper and toss thoroughly.
Sunday, January 6, 2008
Old Fashioned Apple Dumplings
INGREDIENTS
1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.
Almond Lemon Chicken
INGREDIENTS
5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 teaspoon ground white pepper
6 1/2 tablespoons olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter, cut into pieces
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
6 slices lemon, for garnish
DIRECTIONS
Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
5 tablespoons lemon juice
3 tablespoons Dijon-style prepared mustard
2 cloves garlic, chopped
1/4 teaspoon ground white pepper
6 1/2 tablespoons olive oil
6 skinless, boneless chicken breasts
1 cup sliced almonds
2 cups chicken broth
1 teaspoon cornstarch, dissolved in 1 tablespoon water
2 tablespoons orange marmalade
2 tablespoons butter, cut into pieces
2 tablespoons chopped fresh parsley
1/4 teaspoon crushed red pepper flakes
6 slices lemon, for garnish
DIRECTIONS
Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it. Cover and refrigerate for at least 1 hour.
In a large skillet, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from skillet and reserve. Wipe out the skillet. Drain the chicken, reserving the lemon marinade. Add remaining 1 tablespoon olive oil to skillet, then add chicken breasts and brown over high heat until breast is brown on each side (6 to 10 minutes). Remove from skillet and reserve.
Strain the lemon marinade into the skillet. Bring to a boil and boil for 1 minute. Add chicken broth and cornstarch/water mixture. Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly. Stir in parsley and red pepper flakes. Return chicken to skillet and heat through. Add reserved almonds and garnish with lemon slices.
Monday, December 31, 2007
Chicken or Turkey Tetrazzini Deluxe
PREP TIME 25 Min
COOK TIME 35 Min
READY IN 1 Hr
Original recipe yield: 12 servings
Cooked chicken or turkey breast, pasta, veggies, sherry and broth with creamy and cheesy elements, all baked into a classic. This casserole is a great way to use leftover turkey or chicken. Delicious and freezes well too."
INGREDIENTS
1 (16 ounce) package linguine pasta
1/2 cup butter
3 cups sliced fresh mushrooms
1 cup minced onion
1 cup minced green bell pepper
2 (10.75 ounce) cans condensed cream of mushroom soup
2 cups chicken broth
2 (10.75 ounce) cans water
2 cups shredded sharp Cheddar cheese
1 (10 ounce) package frozen green peas
1/2 cup cooking sherry
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken breast
1 cup grated Parmesan cheese
paprika to taste
DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup, chicken broth and water and cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
- Bake in the preheated oven for 25 to 35 minutes, or until heated through.
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