Thursday, June 30, 2011

Blueberry Cheesecake Ice Cream

     When we went to pick fresh blueberries last week, I knew right away I was going to make blueberry ice cream of some sort. Last year, Blue Bell ice cream had a "Delta Blues" flavor that was like blueberry pie ice cream. It was the best ice cream. Ever.
     While mine isn't really so much like blueberry pie as it is like cheesecake, I still think it's quite possibly the best ice cream I've made...although the caramel and Girl Scout Tag-a-long ice creams were pretty good...Those were both before the blog, and you better believe if I make them again they will be on here.
     This ice cream was so rich and smooth and creamy. The blueberry flavor just popped, which also made it very refreshing.

Very loosely adapted from Healthy Cooking Magazine's Strawberry Cheesecake Ice Cream recipe

2 cups milk (half & half, whole, skim, whatever---the more fat, the creamier the result)
1 cup sugar
2 eggs, lightly beaten
1/2 cup plain yogurt
2 Tbl blueberry jam
1 tsp vanilla extract
12 oz cream cheese
8 oz blueberries
1/2 cup broken Nilla Wafers
1 Tbl lemon juice
  • Heat milk to 175*. Stir in sugar until dissolved. Add eggs, whisking constantly. Cook and stir over low until the mixture reaches about 160* and coats the back of a spoon.
  • Remove from heat and stir in yogurt, jam, and vanilla. Cook quickly by placing the pan in a bowl of ice water. Stir for 2 minutes. Press waxed paper onto the surface of the custard. Refrigerate several hours or overnight.
  • In a large bowl, beat the cream cheese, blueberries, and lemon juice. until blended. Gradually beat in the custard mixture.
  • Pour into ice cream maker  and freeze according to manufacturer's directions. During the last 2 minutes, add Nilla wafers. 
  • When ice cream is frozen, transfer to freezer container and freeze for 2-4 hours before serving.
. Sweet Tooth Friday

Monday, June 27, 2011

Menu Plan June 27-July 1

     This week is full of short and easy recipes, and fresh basil from our garden. I'm taking a license renewal class for my education license, so I don't have a lot of time to prepare. Luckily, I found out today that we will not have homework for this class, so there won't be two hours of that after being there all day.

Breakfasts:
cereal
yogurt and fruit

Dinners:
Frozen Crock Pot Spaghetti
Pork tenderloin in Crock Pot
Alfredo Basil Tomato Pizza
Basil Burgers

Meat Free Monday #4, Changes & Zucchini Enchiladas

     One thing I learned from my teaching days was that if something isn't working; try something else. My attempt at a linky party wasn't too successful, so I'm going to change things up a bit. I'm going to try to post a meat free recipe each week, and I will also post a small collection of my favorite meat free recipes that I come across as I search the web each week. All the recipes that I post from various blogs will be stumbled to bring a little extra love to their posts...and if you happen to be one of my featured recipes you can grab my "I was featured on Meat Free Monday" button for your post.

     So,  my recipe for this week is Zucchini Enchiladas. I mentioned last week that we have a lot of zucchini from our tiny garden, so this recipe was the perfect way to use some of it up with a meat free dish. I found the recipe an issue of "Healthy Cooking" magazine of which I was recently given a subscription. I love zucchini and all, but I was a bit nervous about using it as the main ingredient. I was pleasantly surprised at how filling and flavorful this dish was. In fact, I may make my own enchilada sauce from now one. It was so much better than the store bought sauce. J's verdict: "It has a fresh, healthy flavor that reminds you that you are eating something healthy." In other words, he hated that he actually liked something healthy!

1/2 medium yellow pepper, chopped
1/2 medium green pepper, chopped
1/2 large onion, chopped
1 Tbl oil
1 clove garlic, minced
15oz tomato sauce
14 oz diced tomato, undrained
1 Tbl chili powder
1 tsp sugar
1 tsp marjoram
1/2 tsp dried basil (I used fresh 1tsp)
1/2 tsp cumin
1/8 tsp salt
1/8 tsp red pepper
1 bay leaf
4 cups zucchini, shredded
12 corn tortilla, warmed
2 cups shredded Cheddar
1 can sliced black olives, drained
1/4 cup minced fresh cilantro
Sour cream, opt.
  • In large saucepan, saute peppers and onion in oil until tender. Add garlic and cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, red pepper, and bay leaf. Bring to boil. Reduce heat to low. Simmer, uncovered, for 30 minutes or until thickens. Discard bay leaf.
  • Combine zucchini, 1-1/2 cup cheese, and olives in a large bowl. 
  • Place a heaping 1/3 cup scoop of zucchini mixture in the center of each tortilla. Roll up and place seam side down in a large baking dish. Pour sauce over top and sprinkle with remaining 1/2 cup cheese (Oops! I forgot this part....I guess I mixed all the cheese in with the zucchini!)
  • Bake, uncovered, at 350* for 30 minutes. Sprinkle with cilantro and serve with sour cream if desired.

My featured recipes this week... 
Images from their respective blogs


Squash Zucchini Pizza Bites @ 5DollarDinners








Light Creamy Pesto Ravioli @ BarbaraBakes








Vegetable & Cheese Pierogi @ CookingCreation

Thursday, June 23, 2011

Zucchini Banana Craisin Muffins (or Bread)

     For the first time, we have a raised bed garden. We built and planted it about a month ago, and I can't believe how much it has changed since then! I didn't expect that at all. With all that growth, we've had an abundance of zucchini. I've been trying to be creative in ways to use it. Tomorrow night, we'll be having Zucchini Gratin with our cookout. I'm so excited!
     In addition to our zucchini, I had a couple of bananas that were over ripe....you know the kind. You'd never eat it, but it makes the best banana bread. So I decided to combine them and make a zucchini banana bread and it turned out fabulous. The recipe was based off a couple of recipes and ended up making 12 muffins and a loaf. Luckily, our friend wanted some bread so we didn't have to find room in our overflowing freezer. Zucchini bread does freeze well though if you are not so fortunate=P
3 eggs
6 Tbl flaxseed
10 Tbl canola oil
2/3 cup brown sugar
2/3 cup sugar
2 cups zucchini
2 bananas, mashed
2 tsp vanilla
3-1/2 cups flour (minus 7 Tbl if using whole wheat)
1 Tbl cinnamon
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup dried cranberries
  • Preheat oven to 325*
  • Beat eggs until frothy. 
  • Add oil, sugars, zucchini, bananas and vanilla.
  • Stir in remaining ingredients until just combined. 
  • For muffins, bake 20-25 minutes or until the toothpick comes out clean.
  • For loaves, bake about an hour or until the toothpick comes out clean.
Linked up to
 

SweetasSugarCookiesSweet Tooth Friday

My new favorite snack....Smoothies!

     I've made smoothies a time or two in the past, but recently I've become addicted to them. I have one for a snack about every day. Don't worry, I'm trying to make them pretty healthy. Besides, it has to be healthier than my ice cream addiction which I'm trying to going to break! And researchers at Purdue found that people stayed fuller longer when they drank thick drinks than when they drank thin ones---even when calories, temperatures, and amounts were equal.
    The best part is, you can pretty much throw in a few things you like and it will turn out great. There's not really a science to it.Just put it in your blender or Magic Bullet, and it's ready in about 30 seconds.
So, what are some of my favorites?

Measurements are approximate...
Coffee:
3/4 cup coffee
3/4 cup vanilla yogurt (or milk)
3 Tbl chocolate syrup (or cocoa)
1 Tbl vanilla protein powder
1 Tbl ground flax seed
sugar (if desired-I usually don't since the yogurt is sweet and I like black coffee anyhow!)
ice (the more you use, the thicker and more frappe like it will be...and the bigger the brain freeze!)

Banana Split:
1 banana
1/2 cup vanilla yogurt
2 Tbl frozen orange juice concentrate
1/2 cup milk
2 tsp vanilla protein powder
ice

Peanut Butter and Jelly
3/4 cup vanilla yogurt
3/4 cup milk
2 tsp peanut butter
1 banana
1/2 cup frozen strawberries
2 tsp vanilla protein powder
ice

Berry:
1 scoop vanilla ice cream (or yogurt)
1/4 c frozen berries
1/2 cup milk
1 Tbl vanilla protein powder
ice

Pumpkin:
1 scoop ice cream (or yogurt)
1/2 cup pumpkin
1/2 cup milk
1 tsp pumpkin pie spice
1 Tbl vanilla protein powder
1 tsp ground flax
 ice

Blueberry Banana:
1 banana
1/2 cup blueberries
1 Tbl vanilla protein powder
1/2 cup vanilla yogurt
1/2 cup milk
ice

Wednesday, June 22, 2011

BLT Wrap

     When I was little, I always hated when my mom made BLT's for dinner. First off, I didn't really like tomatoes. Now that I'm older, I've decided to give tomatoes a second chance. After all, I like marinara sauce, ketchup, and salsa.
     For my first sandwich with raw tomatoes, I chose a classic BLT. I added a little something extra though. The verdict...well, I've made this four or five times now. I love BLT's! They are so quick and easy. The hubs can even make them for himself when I'm not around....which is saying alot about how easy they are. Sorry, J.

Mayo (I like the olive oil kind)
1 whole wheat tortilla
2 slices turkey bacon
2 slices roasted turkey breast (deli meat)
2 slices of tomato
2 leaves lettuce (or any greens--I like turnip greens)
  • Smear the mayo on the tortilla.
  • Line the middle of the tortilla with bacon and turkey, tomato and lettuce.
  • Roll it into a tube.

Chili Con Turkey

     I wasn't sure what to expect as far as flavor when I decided to make this dish by David Zinczenko. I liked all the ingredients, but it just seemed like other skillet mixtures I've had before.
     Now, that I've made it, I can see that it has a ton of flavor. It's pretty spicy, despite my use of a mild chili seasoning, and it's very healthy. Right after the first bite I thought, "This would be great with some cornbread." After a few more bites, I could see that would just be way too much food. This skillet dish is very filling with the beans and brown rice.
      Feel free to substitute ground beef or whatever for the ground turkey. That's our family preference, but not everyone may feel the same way.

1 lb ground turkey
1 can Rotel (or store brand)
1 can black beans, rinsed and drained
1 can sweet corn, drained
1 pkg dried chili mix
1 Tbl flaxseed
1/4 cup water
1 cup cooked brown rice
  • Brown turkey over medium high heat.
  • Add everything else except the rice and cook over low heat for about 10 minutes. 
  • Mix in the rice right before serving.

    Special Note

    For the present, anonymous comments are not allowed at Robin, Restored due to the large number of spam comments that make it through Blogger's spam filter. I'm sorry about those of you who comment as Anonymous and sign your names. I'll try later to enable the function again.
    Related Posts Plugin for WordPress, Blogger...

    sharing

    Follow Me on Pinterest Pin It