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Sunday, April 18, 2021

Watermelon, Queso Fresco and Mint Salad

 

Watermelon, Queso Fresco and Mint Salad


 

This salad is SO refreshing.  I used a melon baller since not only is it easier than trying to get the watermelon out of the rind, it also looks pretty.  The recipe didn’t specify the size of the cubes so I made both the jicama and queso fresco cubes about ¼” max.  The recipe also said to mix the dressing separately.   I didn’t do that.  And, I added the watermelon juice to the whole mix.  Then, at the table we added some Penzey’s Pico and Salsa salt-free seasoning.  That was to make up for the lack of salt in the dish.  Thanks to our low-salt diet!

 

 

Ingredients

8 c cubed watermelon

1 c peeled and cubed jicama

¼ c coarsely chopped fresh cilantro

¼ c chiffonade of basil

1 T freshly grated lime zest

1 T chopped fresh chives

1 T sliced scallions, white and pale green parts

1 jalapeno chile, seeded, deveined and minced

3 T extra virgin olive oil

2 T freshly squeezed lime juice

1 T freshly squeezed lemon juice

Salt and pepper

½ c crumbled queso fresco

1 T chopped fresh mint


Directions

Mix well. Serve chilled.

 

Adapted from Casa Marcela

Friday, April 9, 2021

Nantucket Cranberry Pie

 

Where has this been all of my life?  And, why did my hubby from Boston not know about this?  Well, the good news is that now Nantucket Cranberry Pie is indeed in my life.  It’s super easy to put together and so very tasty!

 

 

Nantucket Cranberry Pie







Ingredients:

1 stick unsalted butter, melted, plus more for the pan

2 heaping cups cranberries

¾ c pecans, chopped

1 2/3 c plus 1T sugar

2 large eggs

1 t pure almond extract

1 c all-purpose flour

¼ t kosher salt

Ice cream or freshly whipped cream for serving

 

Directions:

Preheat your oven to 350.

You can use a 9x9 cake pan or a deep pie pan or another similar sized oven safe dish.

Butter the pan.  Sprinkle the cranberries over the bottom of the pan.  Then, add the pecans followed by 2/3 c of sugar. 








In a medium bowl, whisk the eggs.  Add in the melted butter and almond extract and whisk.  Next, add in one cup of sugar and the flour and salt.  Stir gently until the ingredients are combined.

Next you pour the batter over the cranberries and the pecans.  Be sure to fully cover them.

Sprinkle on the last tablespoon of sugar.

Bake for 45-50 minutes.  Test to make sure a toothpick inserted into the cake comes out clean. 

Serve with the whipped cream or ice cream.

Adapted from The Pioneer Woman





Tuesday, February 23, 2021

Milk Bread

 

Milk Bread
















Also known as plain, old, white bread.  I realized they were one and the same when I made the Japanese Egg Salad Sandwich.  Had one of those ah-ha moments.  Now, I’m fortunate to have a bread maker because I certainly don’t have the time to make bread from scratch.  Once I figured out that the order is wet, dry, yeast, my breads have turned out so well.  As it was for this loaf. 

This is for a two-pound loaf

Ingredients:

1 ¼ c milk

¼ c water

2 T butter, cut up

4 c bread flour

2 T sugar

1 t salt

1 ¼ t yeast

 

Directions:

Layer the ingredients in the bread maker according to your manufacturer’s directions.  Mine calls for wet, dry, yeast. 


































adapted from Better Homes and Gardens Biggest Book of Bread Machine Recipes