Picnics

Organic Green Pea Pesto

August 10, 2012

Organic Green Pea Pesto

Don’t know what to do with all of these wonderful summer vegetables?  Here is a Pesto that you can make all year round.  Delicious!

INGREDIENTS

10 Ounces Organic Cooked Peas

2 Ounces Fresh Basil Leaves

10 Garlic Cloves

1/2 Cup Olive Oil

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1 Cup Grated Parmesan Cheese

1 Cup Toasted Pistachios

You may use either organic fresh peas or frozen for this recipe.  Mix all of the ingredients in either a blender or food processor and puree.  Makes about 2 cups.  Last night I tossed this pesto with 3 cups of cavatelli pasta (al dente) and it was excellent.  Serves 4

Victoria’s Carrot Cake

August 9, 2012

Victoria’s Carrot Cake

If you’ve never eaten my Carrot Cake then you are in for a real treat.  I rarely share this recipe and have had people beg me over the years to make my Carrot Cake for various occasions.  Now you can make my cake in your own home. 

INGREDIENTS

5 Lightly Beaten Eggs

2 Cups Sugar

2 Cups Unbleached Flour

2 Teaspoons Baking Powder

1 Teaspoon Ground Cinnamon

1 Teaspoon Kosher Salt

1/2 Teaspoon Baking Soda

3 1/2 Cups Finely Shredded Carrots

3/4 Cup Olive Oil

2 Tablespoons Vanilla Extract

Cream Cheese Frosting

Preheat your oven to 350° F.  Take the eggs out of the refrigerator and let them sit for 30 minutes to bring them to room temperature.  Prepare two 8×1 1/2 inch round cake pans (grease well).  In a large size bowl stir together the flour, surgar, baking powder, cinnamon, salt and baking soda.  In a separate large bowl combine the eggs, carrots, oil and vanilla.  Slowly add the egg mixture to the flour mixture and stir until combined, but don’t over mix.  Pour the batter evenly into the two greased cake pans.  Bake for 35 minutes until done.  Remove the cake pans from the oven and let them cool on wire racks for 10 minutes.  Remove the cake from the pans and allow the cake to completely cool on the wire racks.  Assemble and frost the middle, sides and top with cream cheese frosting.  Cover and store the cake in the fridge for up to 3 days.  Serves 12

 

Cream Cheese Frosting

INGREDIENTS

8 Ounces Softened Cream Cheese

1 Cup Softened Butter

3 Tablespoons Vanilla Extract

7 Cups Powdered Sugar

In a large size bowl beat the cream cheese, butter and vanilla with a mixer on medium until fluffy.  Slowly beat in the powdered sugar.  Beat for 2 minutes to make sure to get all of the powdered sugar lumps out and the frosting is at spreading consistency.  If you need more powdered sugar feel free to add more.  Makes about 4 cups. 

My Indoor Tomato Plants

August 5, 2012

My Indoor Tomato Plants

I am so excited!  I am finally getting tomatoes from my indoor tomato plants.  With the basil that I have growing and the tomatoes I think that I will make my Caprese Salad.

Caprese Salad

INGREDIENTS

3 Sliced Tomatoes

1 Pound Fresh Mozzarella (Sliced)

1 Bunch Fresh Basil Leaves

Kosher Salt

Freshly Ground Pepper

Extra Virgin Olive Oil For Drizzling

 

Slice the tomatoes and mozzarella into 1/4 inch slices.  On a large shallow platter alternate layered slices of tomatoes and mozzarella.  Add basil leaves between each layer.  Drizzle the salad with the olive oil and season with salt and pepper.  Serves 6

 

Busy Day Cake

August 3, 2012

Busy Day Cake

Everyone needs to have my Busy Day Cake recipe at their fingertips.  It’s great to have in a pinch.  Top it off with whipped cream and berries or top it with your favorite ice cream or drizzle with honey, chocolate or caramel sauce.  Any of these toppings will make this cake a special-day treat. 

 

INGREDIENTS

1 1/3Cups Unbleached Flour

2/3 Cup Sugar

2 Teaspoons Baking Powder

2/3 Cup Milk

1/2 Cup Softened Butter

2 Eggs

2 Teaspoons Vanilla

 

Preheat your oven to 350° F.  Grease and flour an 8×1 1/2 inch round cake pan and set aside.  In a large size bowl, combine the flour, sugar and baking powder.  Add the milk, butter, eggs and vanilla.  Beat on a low speed with an electric mixer until combined.  Beat for another minute on medium speed, but don’t over beat.  Place in the oven and bake for 30 minutes until done.  When you insert a wooden toothpick near the center is should come out clean.  When done remove from the oven and cool in the pan, on a wire rack, for 10 minutes.   Loosen the sides of the cake and invert onto a cake plate.  Cool for 20 to 30 minutes.  Serve warm with berries & whipped cream, ice cream or honey or caramel sauce.  Serves 8

Olympic Fried Chicken

August 1, 2012

Olympic Fried Chicken

Last night I made fried chicken, potato salad and a green salad for dinner.  I always eat at the table with a place setting and all that.  I do think that food should be eaten sitting down and with the television turned off, but last night I felt like breaking my own rule.  I brought my dinner out to the living room and had the best time watching the Olympics.  Here is my recipe for great fried chicken. 

INGREDIENTS

2 Lightly Beaten Eggs

3 Tablespoons Cream

3 Cups Unbleached Flour

1 Tablespoon Kosher Salt

1 Teaspoon Dried Thyme

1 Teaspoon Paprika

1 Teaspoon Freshly Ground Pepper

3 Pounds Meaty Chicken Pieces

Olive Oil

Preheat your oven to 350° F.  In a small bowl combine the egg and the cream.  In a shallow bowl combine the flour, thyme, kosher salt, paprika and pepper.  Dip the chicken pieces, one at a time, in the egg mixture.  Then coat the chicken with the flour mixture.  Dip back into the egg mixture and coat again with the flour mixture.  The secret is double coating.  In a very large skillet brown the chicken in the hot olive oil over a medium heat for 15 minutes.  Turn occasionally.  Drain and place onto a baking sheet covered with parchment paper.  Put into the oven and bake uncovered for 30 minutes.  Remove from the oven and transfer to a serving plate. Season if you like.   Serves 6

 

Cosmopolitan

July 31, 2012

Cosmopolitan

Ever wondered how to make a Cosmopolitan?  Perfect for backyard barbeques, holiday or dinner parties. 

INGREDIENTS

2 Ounces Vodka

1 Ounce Orange Liqueur

1 Ounce Cranberry Juice

1/2 Ounce Lime Juice

Lime Slice For Garnish

In a cocktail shaker combine the vodka, orange liqueur, cranberry juice and lime juice.  Add ice cubes.  Cover and shake until very cold.  Strain the liquid into a chilled glass.  Garnish with a slice of lime.  Makes 1. 

Raspberries, Peaches & Plums OH MY

July 27, 2012

Raspberries, Peaches & Plums OH MY

Stone fruits are now at their juiciest and most fragrant. And who can resist raspberries?!  Celebrate them in this sweet and delicious cake.

 

INGREDIENTS

5 Large Peeled & Sliced Peaches

4 Sliced Plums

1 Cup Raspberries

2 Cups Unbleached Flour

1 Tablespoon Baking Powder

1 Teaspoon Kosher Salt

1/2 Cup Softened Butter

1 1/2 Cup Sugar

3 Eggs

3/4 Cup Milk

1 Tablespoon Vanilla

 

Preheat your oven to 350° F.  In a large bowl combine the sliced peaches and plums.  Keep the raspberries separate.  In a medium size bowl combine the flour, baking powder and salt.  In a separate large bowl combine the softened butter, sugar, eggs and vanilla.  Begin by beating in half of the flour mixture.  Alternate with beating in half of the milk.  Add the rest of the flour and beat for 20 seconds.  Finish with beating in the rest of the milk and beat for 30 seconds.  Scrap the sides of the bowl to incorporate any remaining flour.  Prepare a large glass or ceramic baking pan by greasing.  Pour the batter into the baking pan.  Scatter the peaches, plums and raspberries on top of the batter.  The fruit will sink in a bit.  Bake on the middle oven rack for 50 minutes.  Check to see if the cake is done by inserting a toothpick.  If you need to bake a bit longer go ahead, but make sure not to overcook this cake.  Remove from the oven and let cool.  You can frost this cake if you wish, but I think that it can stand on its own.  Slice and serve.  Serves 10

Artichoke & White Bean Dip

July 24, 2012

Artichoke & White Bean Dip

Quick, easy and healthy!  Use my Artichoke & White Bean Dip as a dip or as a substitute for mayonnaise on sandwiches.  The white beans and yogurt make a creamy dip without adding much fat. 

INGREDIENTS

12 Ounces Marinated Artichokes (Drained)

15 Ounces White Beans (Drained)

2/3 Cup Non-Fat Plain Yogurt

1 Tablespoon Red Pepper Flakes

1 Tablespoon Olive Oil

4 Garlic Cloves

1 Tablespoon Lime Juice

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Place the artichokes, garlic, white beans, kosher salt and pepper into a blender or food processor.  Process until smooth.  Add the yogurt, olive oil, lime juice and red pepper flakes and blend.  Scoop onto a serving plate or bowl.  Refrigerate for at least 1 hour before serving.  Use in place of mayonnaise or serve with pita chips or vegetable sticks.  Serves 4

Grilled Shrimp

July 23, 2012

Grilled Shrimp

If you’re too busy to cook or it’s too hot to turn on the oven then I’ve got a delicious and easy grilled shrimp recipe for you.  If you don’t have a grill then you can quickly sauté the shrimp.  The secret is all in the marinade.

INGREDIENTS

1 Pound Uncooked Shrimp

1/2 Cup Olive Oil

1/2 Cup Chopped Cilantro

3 Minced Garlic Cloves

Juice of 1 Lime

Juice of 1 Lemon

1 Cup White Wine

Zest of 1 Lime

1/8 Teaspoon Kosher Salt

1/8Teaspoon Freshly Ground Pepper

In a small mixing bowl, combine all of the ingredients.  Pour into a ziplock storage bag.  Make sure the shrimp is deveined.  Place the uncooked shrimp into the ziplock bag.  Let marinate for 10 minutes only.  If you leave the shrimp in for longer the acid from the lemon and lime with “cook” the shrimp.  Prepare your grill to medium hot. Cook for 3 minutes on each side.  Remove from the grill and transfer to a serving platter.  Serve immediately.  Serve with a salad and rice.  Serves 2

French Jam Jar Salad

July 22, 2012

French Jam Jar Salad

Here is a great idea for either a picnic or taking your lunch to work.  Put your salad in a French Jam Jar for easy storage and carry.  You can layer mixed green salads, fruit salads or any kind of salad you want.  Here I layered a simple vegetable salad.

 

INGREDIENTS

Mache

Peeled Cucumbers

Sliced Tomatoes

Chopped Belgium Endive

Chopped Carrots

French Jam Jars

 

Peel the cucumbers, slice the tomatoes, and chop the carrots and endive. Layer up the vegetables into as many French jam jars that you need.  Put the salad dressing into a separate container.  Seal up the jars and pack up for your picnic or work.  Enjoy!

 

I always stock up on French jam jars.  They are versatile and quite handy in a pinch.  I also use them to store left-over food in the refrigerator.  Trust me; left-overs won’t look so pathetic. 

 

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