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Very Very easy recipe, we all loved them and will make more often
you will need: a pound or more of carrots sliced julienne as you see above use as many carrots as you want,,,then olive oil 1/4 cup or less poured into a baggie as shown above with the carrots and seasoning, whatever you like you could do garlic, minced onion and paprika or you could do Cajun seal the bag and toss around so the olive oil gets rubbed all over the carrots ,then lay out on Ungreased baking sheet on oven 375F for 30 min, and that it,,,, Have you always wanted to make your own jam, but you are worried about the canning process? Or is the temperature just too hot to turn on the stove top? If either is the case, or if you just want a quick and easy way to make jam, this is the perfect recipe for you. Crushing strawberries in layers makes it easierIngredients: *makes approximately 5 half-pints (8 oz) 8 cups of mounded strawberries (about 2 pounds) 2 tablespoons lemon juice 3 1/2 tablespoons Ball Instant Pectin 1 1/2 cup of sugar Instructions: 1. Crush strawberries to get about 4 cups of crushed fruit. 2. Add lemon juice and stir. 3. In a separate bowl add pectin to sugar and mix well Have you always wanted to make your own jam, but you are worried about the canning process? Or is the temperature just too hot to turn on the stove top? If either is the case, or if you just want a quick and easy way to make jam, this is the perfect recipe for you. Some of the strawberries picked from the patch at the farm.This week I have picked several cups of strawberries from our little patch placed where the original chicken coop was built. If you have never tasted a strawberry straight from a patch, you must put this on your bucket list. Yes, I know this seems too simple to have earned a place on the list, however, the taste from a fresh picked berry is nature’s simple way of rewarding us with pure sweetness. Strawberries hiding beneath the leaves in our patchAs I gathered the berries in whatever container I could find to fill, I thought about all the different ways that have used our strawberries. We have posted several recipes: Strawberry Lemonade Concentrate,Strawberry Honey Jam, Strawberry Salsa, Strawberry Vanilla Jam, Strawberry Daiquiri Mix although I realized that I have never posted a jam recipe that required no cooking or canning. Freezer jam is the perfect way to avoid the preservatives found in store bought jam, and to use a relatively low amount of sugar as compared to traditional jam. And it only takes a few minutes to prepare! Strawberry Freezer Jam Crushing strawberries in layers makes it easierIngredients: *makes approximately 5 half-pints (8 oz) 8 cups of mounded strawberries (about 2 pounds) 2 tablespoons lemon juice 3 1/2 tablespoons Ball Instant Pectin 1 1/2 cup of sugar Adding sugar and pectin to the strawberriesInstructions: 1. Crush strawberries to get about 4 cups of crushed fruit. 2. Add lemon juice and stir. 3. In a separate bowl add pectin to sugar and mix well Fill jars – leaving 1/2 inch head space for expansion in the freezer4. Add sugar mixture to strawberries – stirring for 3 minutes. 5. Add to freezer safe jars – let sit out uncovered for 30 minutes. 6. Refrigerate and use within two weeks or freeze for up to a year. Enjoy! INGREDIENTS2 cups peeled and chopped carrots
2 egg yolks Pinch of salt ⅓ cup grated Parmesan cheese, plus more for garnishing 1½ cups all-purpose flour 8 tablespoons (1 stick) unsalted butter 3 garlic cloves, minced ¼ cup sage leaves Salt and freshly ground black pepper DIRECTIONS 1. Place the carrots in a medium pot and cover with water. Bring to a boil over medium heat. Continue to boil until the carrots are very tender, 12 to 15 minutes. Drain. 2. Transfer the drained carrots to a large bowl and mash until very smooth. Stir in the egg yolks, salt and Parmesan. Add the flour and mix just until incorporated. 3. On a lightly floured surface, roll a third of the carrot dough into a log about ¾ inch thick. Cut the log into 1-inch pieces. Transfer the finished gnocchi to a floured baking sheet. Repeat with the remaining dough. 4. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, 3 to 4 minutes. Drain. 5. In a large sauté pan, melt the butter over medium heat. Cook until the butter begins to turn lightly brown and smells nutty, 8 to 10 minutes. Add the garlic and sage, and cook until fragrant, 1 to 2 minutes. 6. Add the drained gnocchi to the pan and sauté until well coated in butter, garlic and sage. Season with salt and freshly ground black pepper, and garnish with Parmesan. Serve immediately. INGREDIENTS12 ounces spaghetti 2 avocados--halved, pitted and peeled 1 garlic clove, smashed 1 bunch scallions, roughly chopped Juice of 1 lemon ¼ cup extra-virgin olive oil Salt and freshly ground black pepper ½ cup chopped parsley, for garnish DIRECTIONS 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 6 to 8 minutes. 2. While the pasta cooks, make the sauce: In the bowl of a food processor, pulse the avocados, garlic, scallions, lemon juice and olive oil until smooth. 3. When the pasta is tender, reserve ½ cup of the cooking water, then drain the pasta. Add the reserved water to the avocado mixture and process until smooth. 4. Add the sauce to the pasta and toss to coat. Season with salt and pepper. To serve, portion the pasta onto plates and garnish with parsley. Avocado Greek Yogurt Ranch DressingIngredients
Number of Servings: 6
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IntroductionA quick, easy and healthy meal in minutes!
Minutes to Prepare: 10 Minutes to Cook: 15 Number of Servings: 8 Ingredients
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https://recipes.sparkpeople.com/recipe-detail.asp?recipe=22734
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Make Delicious, Family Pleasing Meals Fast DirectionsPreheat oven to 400 degrees. In 2.5 qt casserole add, diced potatoes and ham. Saute onion and bell pepper in nonstick skillet until tender. Add a small amount of chicken broth and flour to make a roux. Slowly add rest of chicken broth and milk. Stir until it starts to thicken. Remove from heat. Pour over potatoes and ham. Top with cheese and bread crumbs. Bake in 400 degree oven for 35 minutes or until potatoes are cooked through. (depends on size of "diced" everyone is different.) |
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