Strawberry Salad with Candied Almond Brittle

Strawberry season is in full swing here in Western New York.  Local strawberries are only available for such a limited time – I get so excited when I can finally enjoy them!   See strawberries are supposed to be small and red and juicy – not those humongous things that come from sent from California.  Notice how red they are inside – no white flavorless centers. 

With the first quart that I bought – I wanted to make this salad.  It was so simple and I knew I would love the flavor combination of sweet berries, creamy goat cheese and crunchy almonds.  I was also really excited to use this bottle of Strawberry Balsamic Vinegar that I had bought just a few months earlier. 

This salad definitely did not disappoint – it was so refreshing – really a perfect summer salad.  Now, if only Strawberry season would last longer that a few weeks.

The dressing was a (strawberry) balsamic vinaigrette – which was the perfect accompaniment to the sweetness of the berries and the candied almonds.  Definitely make the almonds in advance if you want to save some time at dinner. 

I ended up serving this as a side to a simple grilled salmon fillet – but honestly it was so good I could have this as a meal in itself.  And that is exactly what I did for lunch the next day.  Enjoy!

Ingredients

For the salad

• 4 cups baby spinach, washed
• 1 cup strawberries, thinly sliced
• 2 oz. goat cheese, crumbled

For the candied almond brittle

• 1/2 cup granulated sugar
• 2 Tbsp. water
• 3/4 cup sliced almonds, lightly toasted

For the vinaigrette

• 1/4 cup balsamic vinegar (fell free to use flavored if you have it!)
• 2 Tbsp. cup extra-virgin olive oil
• Pinch granulated sugar
• Pinch sea salt

Directions

1. For the candied almond brittle: In a medium saucepan over low heat, combine the sugar and water and continuously stir until the sugar is completely dissolved. Using a silicone or pastry brush dipped in water, brush the sides of the saucepan to dissolve any sugar that adheres to the sides of the pan.

2. Increase the heat to high and bring the mixture to a boil, continuing to brush down the sides of the saucepan as needed.

3. Continue to boil the mixture, swirling the saucepan occasionally, until the mixture is golden brown, about 8-9 minutes.

4. Turn off the heat and quickly add the sliced almonds, stirring to thoroughly coat.

5.  Pour the mixture onto a foil lined baking sheet, breaking up the almond pieces with a fork.  Let cool completely.

6. For the vinaigrette: Combine the vinegar and olive oil in a small bowl and whisk to emulsify.  Add the sugar and salt, to taste.

7. Once the candied almond brittle has hardened and cooled completely, distribute the spinach evenly in the serving bowls and assemble with the strawberries, goat cheese, candied almond brittle, and vinaigrette.

Source: adapted from The Curvy Carrot

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Chocolate Peanut butter Squares

This is one of the first recipes I remember making as a child.  My sister entered it into a baking contest as part of Girl Scouts and won second place!  I actually still have the paper booklet with all the recipes that the kids made for that contest – I was so proud of my sister!  I’m pretty sure it’s a recipe that my Aunt Linda gave us – since she is the one who I remember making these for family parties, etc.   It’s actually a great recipe for a beginner in the kitchen – there is no actual baking involved – just some melting and stirring and mixing.   Essentially what they are is like a peanut butter cup in bar form – and you can’t really go wrong with that!   They are best cold out of the fridge – I’ve also been known to freeze them and eat them straight out of the freezer (YUM!).  

Ingredients

• 3 cups powdered sugar
• 1 1/2 cups peanut butter
• 2 sticks butter, melted
• 1 cup graham cracker crumbs
• 12 oz. semisweet chocolate chips

Directions

1. Line a 13x9 inch rimmed baking sheet with foil. 

2. Mix together sugar, peanut butter, butter and graham cracker crumbs with a rubber spatula. 

3. Press mixture into the lined baking sheet and smooth top.

4. Melt chocolate chips in the microwave on medium heat – stirring occasionally.  Spread over peanut butter mixture and smooth top.

5. Refrigerate until chocolate is set – at least 2 hours or overnight.

6. Remove from pan with foil and cut into squares (the chocolate will break).  Keep in refrigerator until ready to serve.

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Almond Joy Ice Cream

Here is a recipe to start your summer off right!   Toasted coconut ice cream mixed with chocolate covered almonds – the ice cream version of an Almond Joy candy bar!  But I may say this is even better since I used bittersweet chocolate to coat the almonds (a la Mounds bars and not Almond Joy).   The smell of the ice cream base with the infused toasted coconut was so amazing – I was ready to drink it.   But I did resist and churned it – but it did not last long in our freezer.  Enjoy! 

Ingredients

• 1 1/3 cup shredded coconut, unsweetened
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar
• pinch of salt
• 1 vanilla bean, split in half lengthwise
• 5 large egg yolks
• 1/2 tsp. vanilla extract
• 4 oz. bittersweet chocolate, chopped
• 1 cup unsalted dry roasted almonds

Directions

1. Preheat the oven to 350.  Spread the coconut on a baking sheet and toast for 6-10 minutes, stirring occasionally to toast it evenly.  Remove from the oven when it’s fragrant and golden brown.

2. In a medium saucepan, warm 1 cup of the milk, the cream, sugar, salt, and 1 cup of the toasted coconut (reserve the rest of the coconut for folding in later).

3. Using a paring knife, scrape all the vanilla seeds into the warm milk, then add the pod as well.  Cover, remove from the heat, and let steep at room temperature for 1 hour.

4. Rewarm the coconut-infused mixture. Set a mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan. Press down on the coconut very firmly with a flexible rubber spatula to extract as much of the flavor from it as possible.  Remove the vanilla bean halves and discard the coconut.

5. Pour the remaining 1 cup of milk into a large bowl and set the mesh strainer on top.

6. In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm coconut-infused mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

7. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the back of a spatula it should be 170-175 °F.

8. Pour the custard through the strainer and stir it into the cream. Mix in the vanilla extract and stir over an ice bath until cool.  Chill the mixture thoroughly in the refrigerator for several hours or overnight.

9. While your custard is cooling, make the chocolate covered almonds.  Stretch a piece of plastic wrap over a plate.  Melt the chocolate over a double boiler or in the microwave. Stir until smooth. Stir in the almonds, coating them with the chocolate.  Spread the mixture onto the lined plate and chill.

10. Freeze the ice cream base in your ice cream maker according to the manufacturer’s instructions.  While your ice cream is churning, chop the chocolate covered almonds into bite sized pieces.  Fold the reserved toasted coconut and the almonds into the frozen ice cream, as you’re removing it from the machine.

Source: Elly Says Opa who adapted from David Lebovitz

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Vegetable Enchiladas

I make a conscious effort to have a variety in my menu plan each week – and includes making sure we have a few vegetarian meals each week.  I am well aware that Americans get plenty of meat in their diet already – and we are no exception to that fact.  It’s really no sacrifice to skip the meat – when you make a very flavorful vegetarian dish.  These enchiladas are the perfect example of that!  

I like a recipe that can be make completely from scratch – and this includes the enchilada sauce.  I recommend if you are going to go this route – make the sauce in advance.  I found that making the sauce, filling and then filling and baking these took me over an hour and half in the kitchen.  It also didn’t help that I also made mexican rice – which is also somewhat involved.   Enjoy! 

Ingredients

For the sauce:

• 1 tsp. canola oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 tsp. sugar
• 2 (8 oz.) cans tomato sauce
• 1/2 cup water
• Salt and pepper

For the filling:

• 1 (15 oz.) can black beans, rinsed and drained
• 1 Tbsp. canola oil
• 1 onion, chopped
• 1 red or yellow bell pepper, seeded and chopped
• 1 zucchini, halved lengthwise, seeded and chopped
• 3 cloves garlic, minced
• 2 1/2 cups enchilada sauce (above), divided
• 1 cup finely crumbled queso fresco or feta cheese
• 1/2 cup minced fresh cilantro
• 1/4 cup drained chopped canned green chiles
• Salt and pepper

For assembly:

• 12 (6-inch) corn tortillas
• vegetable oil spray
• 1 cup (4 oz.) shredded cheddar cheese
• Lime wedges, for serving

Directions

1. To make the enchilada sauce: Heat the oil in a saucepan over medium-high heat until shimmering.  Add the onion and cook until softened, about 5 minutes.  Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds.  Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste. 

2. To make the filling: Preheat the oven to 350 degrees F. 

3. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth.  Set aside. 

4. Add the oil to a large skillet and heat over medium-high heat until shimmering.  Add the onion and bell pepper and cook until softened and browned, 5-7 minutes.  Add the zucchini and cook just until tender, 3-5 minutes more.   Stir in the garlic and cook just until fragrant, about 30 seconds.  Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.

5. Transfer the mixture to a large bowl and stir in 1/2 cup of the enchilada sauce, the queso fresco, cilantro and green chiles.  Season with salt and pepper to taste.

6. To assemble: Lightly coat both sides of the tortillas with vegetable oil spray.  Place 6 tortillas on a baking sheet and bake until the tortillas are soft and pliable – 2 to 4 minutes.  Working quickly place 1/3 cup of the filling mixture down the center of a tortilla.  Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down.  Repeat with the remaining filling and tortillas. 

7. Increase oven temperature to 450 degrees F.

8. Pour 1 cup of the sauce over the enchiladas, spreading it evenly.  Sprinkle the shredded cheddar over the top of the sauce. 

9. Cover with foil and bake until the enchiladas are heated through, about 10 minutes.  Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired.  Serve warm with remaining sauce and lime wedges.

Source: America’s Test Kitchen Healthy Family Cookbook

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Morning glory Muffins

I get quite a few cooking magazines in the mail – and even though I read a ton of food blogs – I love sitting down and flipping through my latest Cook’s Country, Cooks Illustrated or Everyday Food magazine.   These muffins immediately caught my attention – not only because of their appealing name – they are chock full of tons of things I love.  They have carrots, coconut, apple, pineapple, walnuts and raisins.   I also feel that a food processor is a must with this recipe – or else you will be doing a lot of chopping and shredding on your own.  I am not lying even with the food processor – these muffins do take quite a bit of prep work to get made, they are surprisingly involved for a muffin.  Luckily they came out super moist and really flavorful – definitely worth making your morning glorious by eating one! 

Ingredients

• 3/4 sweetened shredded coconut, toasted
• 1/2 cup walnuts, toasted
• 2 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 (8-oz.) can crushed pineapple
• 1 Granny smith apple, peeled, cored and shredded
• 8 Tbsp. (1 stick) unsalted butter, melted and cooled
• 3 large eggs
• 1 tsp. vanilla extract
• 1 1/2 cups shredded carrots (2-3 medium sized)
• 1 cup golden raisins

Directions

1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin.

2. Toast coconut in a dry skillet on medium heat until golden brown.  Place in food processor.  Then toast walnuts in same skillet until toasted.  Place in food processor.

3. Process coconut and walnuts until finely ground.  Add flour, sugar, baking soda, cinnamon, baking powder and salt and pulse to combine.   Transfer mixture to a large bowl and set aside.

4. Shred apple in now empty food processor (with shredding blade) and set in a large fine-mesh strainer set over a liquid measuring cup.   Add pineapple to strainer.  Press fruit dry – juice should measure about 1 cup.   Bring juice to a boil in a large skillet set over medium-high heat and reduce until 1/4 cup.  Let cool slightly.

5. Combine juice with melted butter, eggs and vanilla and whisk to combine. 

6. Shred carrots in now empty food processor (with shredding blade).

7. Combine wet and dry ingredients until just combined.  Add in pineapple-apple mixture, carrots and raisins. 

8. Divide evenly into muffin cups.  Bake for 24-28 minutes until toothpick comes out clean when pressed in the center of a muffin.  Cool for 10 minutes in pan and then cool completely on wire rack.  

Source: Cook’s Country April/May 2011

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