Broccoli

Roasted Garlic Lemon Broccoli

 This recipe makes the broccoli taste good and it will look impressive and mouth-watering. You'll never go back to boiled broccoli after this recipe!!

25 minutes

Ingredients:

2 heads broccoli, separated into florets

 2 teaspoons extra-virgin olive oil

 1 teaspoon sea salt

 1/2 teaspoon ground black pepper

 1 clove garlic, minced

 1/2 teaspoon lime juice

Directions

Preheat the oven to 400 degrees F (200 degrees C).

In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.

Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 20 to 25 minutes. Remove and transfer to a serving platter. Squeeze lime juice over the broccoli before serving for a refreshing, tangy finish.

Source:

http://allrecipes.com/Recipe/Roasted-Garlic-Lemon-Broccoli/Detail.aspx?evt19=1

Enjoy the tang,

-AbigaiL <3

Yummy :)

Rhubarb Crisp with Fresh Whipped Cream

Martha Stewart has always been an inspiration to me. I love all of her recipes. They are simple and beautiful. I think rhubarb is not as appreciated as it should be. Rhubarb is most often used in pies, crumbles, and tarts. It has a long stalk with a deep red color with the leaves cute off. Remember that the leaves are poisonous!!!! Here is Martha Stewart's recipe for Whipped Cream &
Rhubarb Crisp:

Ingredients

·         2 pounds rhubarb, sliced crosswise 3/4 inch thick

·         1 cup granulated sugar

·         3/4 cup all-purpose flour

·         1/2 cup (1 stick) cold unsalted butter, cut into pieces

·         1/2 cup packed light-brown sugar

·         1 cup rolled oats

·         1/2 teaspoon ground cinnamon

·         Vanilla ice cream, for serving (optional)

Directions

1.    Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, combine rhubarb, sugar, and 1/4 cup flour; set aside.

2.    In the bowl of a food processor, combine remaining 1/2 cup flour and the butter. Pulse until the butter pieces are pea-size. Add brown sugar, oats, and cinnamon. Pulse to combine. Sprinkle over rhubarb.

3.       Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.

Whipped Cream:

Ingredients:

• 1 cup heavy cream
• 2 tablespoons sugar
• 1 teaspoon pure vanilla extract
• Directions:
• Place the bowl and whisk of an electric mixer in the freezer until chilled.

Place all ingredients in the chilled bowl of the electric mixer fitted with the chilled whisk attachment; beat until firm peaks form. Use immediately.

Enjoy,

-AbigaiL <3

Ice Cream

Peach Ice Cream 

Like the sorbet, this recipe is very refreshing.

Makes about 1.5 Quarts: 

6 medium peaches (about 2 lbs), peeled and stoned, or 4 cups frozen unsweetened peach slices, thawed.

1 cup sugar

3 cups heavy cream

1 cup milk

2 teaspoons vanilla extract

1. In a large bowl, mash the peaches into a course puree. Stir in 1/4 cup of the sugar. Let stand 1 hour.

 

2. Add the cream, milk, remaining 3/4 cup sugar, and vanilla to peaches, stirring to blend. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.

3. Stir the mixture to blend and pour in to the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Wish it were summer,

 -AbigaiL <3

 

 

 

SORBET

Raspberry Sorbet:
Last year, for my birthday, I received an Ice Cream/Sorbet/FroYo Maker. I love it. I've made Peach ice cream and Raspberry sorbet. Both were refreshing, as they were made with fresh fruit. This is the recipe for raspberry sorbet.
Ingredients:
2c water
1 1/4 c granulated sugar
4 cups fresh raspberries (frozen are fine, just make sure they are thawed)
1 pinch table salt
Directions:
1. Make a simple syrup by combining the water and sugar in a medium saucepan over medium-low heat. Cook mixture until sugar is fully dissolved.
2. Add salt and raspberries.
3. In a blender, blend the mixture until smooth. Strain the mixture through a fine mesh strainer to remove the seeds. Use a spatula to help the mixture go through.
4. Cover and refrigerate overnight.
5. Following the manufacturer's directions; pour mixture into ice cream maker. Let mix until thickened, 15-20 minutes (closer to 20). The sorbet will be soft and creamy texture. To make it firmer, leave it in the freezer for a couple hours.

Makes about 5 cups.

Enjoy,  

-AbigaiL <3

Granola Bars

Fast-Track Granola Bars

Sam Stern’s Real Food Real Fast

Makes 12

Ingredients

½ Cup butter (1 stick)

¾ cup oats (I increased to 1 Cup.) (Make sure they are certified g-free oats)

1 Tablespoon cornmeal

1/3 Cup packed soft brown sugar

(I added:  ¼ Cup pumpkin seeds, ¼ Cup chocolate chips, ¼ Cup coconut.  Raisins and chopped nuts would be good too.)

Directions

Preheat oven to 375 degrees.

Melt butter in a pan.  Slap oats, semolina flour or corn flour, and sugar into a big bowl.

Pour butter into oat mixture.  Mix well.  Mix in additional ingredients—seeds, choc chips, coconut, etc.)

Put mix into a well-greased shallow baking pan – 11X7 inches.

Press to cover bottom.  Bake 15 min.  When slightly cooled, cut into 12 bars with a sharp knife.  Leave in pan to cool completely.

Enjoy,

-AbigaiL <3

Kale Chips

KALE CHIPS :)

• 2 bunches of kale
• 1-2 tablespoons of olive oil
• favorite seasoning or salt

Here’s what to do:

Preheat the oven to 350°F. Then, remove the leaves from the stems and wash the leaves well in a few changes of water. Make sure they are completely dry, or they will not be crispy.

Then, in small batches, spin the leaves dry in a salad spinner. (totally unnecessary, but quickens up process)  

Toss the dry leaves with olive oil and use your hands to distribute the oil evenly. (I used a little more than a tablespoon for each batch, which I think might have been 2-3 leaves of kale.

Then, line a baking sheet with parchment paper and lay some of the leaves on top in a single layer. Sprinkle on desired seasoning- but not too much- less is more. Make sure the leaves are all flat and not folded over or they won’t crisp properly.

Bake in oven for 10-12 minutes (closer to twelve). Set your timer and keep an eye on the kale, because if the chips burns, they’ll be bitter. Enjoy!!!

Variations:

-sea salt

-seasoned salt

-cheese or cheese seasoning

-Old Bay/Chesapeake Bay seasoning-remember less is more or it will be too strong

-garlic salt

Enjoy,

lots of love

-AbigaiL <3