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Peas With Prosciutto

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Peas With Prosciutto

Peas With Prosciutto

Spring is about bright and vibrant colors and flavors. This dish is as pretty as it is tasty. Peas are considered by most people to be a vegetable, but because they grow in a pod, botanically they are a fruit.

INGREDIENTS

1/4 Cup Olive Oil

2 Minced Garlic Cloves

3 Minced Shallots

4 Ounces Chopped Prosciutto

1 Pound Fresh or Frozen Peas

1/4 Cup Diced Red Bell Pepper

1/4 Cup Low-Sodium Chicken Broth

Kosher Salt & Freshly Ground Pepper To Taste

In a large-size skillet, combine olive oil, garlic and shallots. Cook on a medium heat for 4 minutes. Add prosciutto and cook for another 4 minutes. Add peas, bell pepper and chicken broth. Cook for 10 minutes. Season with kosher salt and freshly ground pepper to taste. Remove from heat and transfer to serving bowl. Serve hot or set aside to serve later at room temperature. Serve 4 to 6 as a side dish.

© Victoria Hart Glavin

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Minted Fresh Peas And Beans

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Minted Fresh Peas And Beans

Minted Fresh Peas And Beans

So sweet and tender these fresh spring peas are exquisite. Try and use fresh peas and beans if possible. Serve with sliced smoked chicken breast topped with tzatziki dressing.

INGREDIENTS

3 Cups Fresh or Frozen Peas

1 Cup Fresh or Frozen French Cut Green Beans

¼ Teaspoon Kosher Salt

8 Fresh Mint Leaves (Divided)

3 Tablespoons Olive Oil

Kosher Salt & Freshly Ground Pepper To Taste

Cook peas and green beans in salted boiling water with half of mint leaves for 15 minutes until tender. If you are using frozen peas and beans, the cooking time may vary. Drain peas and beans and throw away mint leaves. In a medium-size sauté pan over a medium heat, add olive oil. Add peas and beans. Stir well. Turn heat to medium-low. Cook for 5 minutes. Add remaining mint leaves and stir. Season with kosher salt and pepper to taste. Remove from heat and transfer to serving bowl. Serves 4 to 6.

© Victoria Hart Glavin

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Super Easy Coconut Cupcakes

Posted in American Classics, Baked Goods, Cupcakes, Dairy Free, Desserts, Easter, Vegetarian | No Comments »

Super Easy Coconut Cupcakes

Super Easy Coconut Cupcakes

These cupcakes are so easy to make. They get their coconut flavor from coconut milk.

INGREDIENTS

10 Tablespoons Softened Unsalted Butter

1 Cup Sugar

1/2 Teaspoon Kosher Salt

2 Large Eggs (Room Temperature)

2/3 Cup Plus 2 Tablespoons Coconut Milk (Divided)

1/2 Teaspoon Coconut Extract

1 Cup Shredded Sweetened Coconut

1 1/4 Cups Cake Flour

1 1/2 Teaspoons Baking Powder

1 1/4 Cups Powdered Sugar

Preheat your oven to 350 degrees. Line 12 cup muffin pan with cupcake liners. In large-size bowl whisk butter, sugar, and kosher salt until light and creamy. Whisk in eggs, one at a time, until combined. Whisk in 2/3 cup coconut milk, coconut extract, and 1/2 cup coconut. Add flour and baking powder to bowl and whisk until combined. Spoon batter into liner cups. Place in oven and bake for 20 minutes. Remember that each oven heats differently. Remove from oven and let cool in pan for 5 minutes. Remove and transfer to wire rack to cool completely before icing.

To make icing: Stir powdered sugar and remaining 2 tablespoons coconut milk in bowl until smooth. Adjust with more sugar or coconut milk to achieve a thick glaze consistency. Add a drop of vanilla or coconut extract if desired. 

Spoon glaze over cupcakes and sprinkle with remaining shredded coconut.  Transfer to serving platter. Serves 12

© Victoria Hart Glavin

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Happy Easter!

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Easter Lily

Chocolate Checkerboard Cookies

Posted in Baked Goods, Cookies, Desserts, Easter, Vegetarian | No Comments »

Chocolate Checkerboard Cookies

Chocolate Checkerboard Cookies

These cookies are beautiful. They take some work, but are worth it.

INGREDIENTS

3/4 Cup Softened Butter

3/4 Cup Sugar

1 Teaspoon Vanilla Extract

2 Eggs

4 1/2 Cups Unbleached Flour

2 Teaspoons Baking Powder

1 Teaspoon Milk

2 Tablespoons Unsweetened Cocoa Powder

Grease several baking sheets. Divide butter and sugar equally between two medium-size bowls. To make vanilla dough: In a bowl, beat half of butter and sugar until light and fluffy. Beat in vanilla and 1 egg. In another bowl, sift half of the flour and 1 teaspoon baking powder. Blend in with spoon, then work by hand to form a smooth dough. To make chocolate dough: Make chocolate dough in same way with remaining butter, sugar and egg, adding milk and sifting in cocoa powder with remaining flour and baking powder. Divide each portion of dough into 4 equal pieces. On a floured surface, roll each piece of dough into a rope 12 inches long. Place 1 chocolate rope next to a vanilla one. Place a chocolate one on top of a vanilla one and a vanilla one on top of the chocolate. Press firmly together to form a square. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 1 hour. Preheat oven to 350 degrees. Cut dough into 48 slices and place on baking sheets. Bake 20 minutes until lightly browned. Remove from oven and cool on wire racks. Makes 48 cookies.

© Victoria Hart Glavin

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