November 24, 2024

Butternut Squash-Sausage Soup

September 30, 2013 by

♪♬  It’s the most wonderful time of the year!  ♬♪  Yes, I know…that’s a song you might sing during the Christmas holiday season…but for me AUTUMN is the most wonderful time of the year!  The weather is delightful…back to sleeping with the windows open a crack, and we get to break out our beautiful sweaters!  And some of my favorite ingredients to cook and bake with are in-season: pumpkin, apples, cider, pears, cranberries, butternut squash (ok…all the winter squashes!), cauliflower, brussel sprouts, kale!

For the next few weeks, our Monday blog here on At Home w/ GCH will focus on these ingredients while keeping to our healthy but oh-so-yummy! point of view.

Today’s recipe is also our first soup of the season…Butternut Squash-Sausage Soup.  Here’s a link showing the incredible nutritional value of butternut squash.  This recipe remain within our healthy but oh-so-yummy parameters as it is l-o-a-ded with veggies and, while very smooth and  creamy, contains not a speck of butter or sour cream or cheese.  Enjoy!

Butternut Squash-Sausage Soup

2013-09-28 13.33.17

 

Ingredients:
1 butternut squash, 3#2013-09-27 16.59.05
2-3 tablespoons olive oil, divided
1/2# italian turkey sausage, removed from casings
1/2# ground chicken (or turkey)
1 large sweet onion
6-8 ounces Baby Bella mushrooms
1 red or yellow bell pepper
3-4 tablespoons chopped garlic
kosher salt, freshly ground black pepper
1/2 teaspoon each: dried sage, marjoram, and basil
8 cups chicken broth
1 can of white beans, drained and rinsed

 

Directions:

  • Preheat the oven to 425.
  • Cut and peel butternut squash; dice into 2″ pieces. Place in a large bowl with 2 tablespoons olive oil; liberally season with salt & pepper.  Stir until well-coated.  Pour onto a large baking sheet lined with foil and roast for 10 minutes.  Stir and flip pieces over.  Roast for an additional 10 minutes.  Remove from oven, and set aside.
  • While the butternut squash is roasting, saute meats together in a large frypan, allowing them to brown just a bit.  Use the edge of a wooden spoon (or a potato masher) to break pieces up as they cook into smaller pieces.  Remove to a bowl, leaving the juices in the pan.
  • Dice the onion, the pepper, and the mushrooms into similar-sized pieces, approximately 1+1/2″.  Add the onion to the frypan and saute for 5 minutes on medium-high heat, stirring occasionally.  Then add the mushrooms.  Cook for another 5 minutes; allow the veggies to begin to caramelize.  Add in the peppers; cook for an additional 5 minutes, stirring occasionally.  Finally add the chopped garlic and the seasonings, cook for 1 minute stirring constantly.
  • Pour in the chicken broth, stir, and bring to a boil.  Add the roasted butternut squash and the beans.  Reduce heat, and simmer for 20 minutes.
  • Scoop out about 1+1/2 cups of the chunkier pieces; set aside.
  • With a hand-held immersion blender * carefully puree the soup (or in batches in a countertop blender).
  • Add in the cooked meats plus the veggies you put aside.  Stir all well together, and simmer for 5-10 additional minutes.  Taste (carefully!) for additional seasoning.

* Note: I simply love my immersion blender (we own the Oster 3-in-1)!  I use it almost every day.  It is so handy for many simple, quick blending jobs…even for smoothies or milkshakes.  The best part—it is extremely easy to clean and most often is used right in the cooking pot you are using…not dirtying yet another thing to wash up!   A good quality immersion blender can be purchased for around $25.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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GF Sour Cream Chocolate Cupcakes w/ Frosting

September 23, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  This week’s recipe is for my husband.  (Actually, he is the guinea pig for all of my recipes.  Now he would tell you he is the ‘welcome recipient’ of the firstfruits of all my blog foods.)  So, we were at the store the other day, stocking up on a few gluten free flour varieties when he spotted one we don’t have in our pantry—quinoa flour.  That got my attention…but so did the price!  Oh. My.  But before I was done being aghast about the cost, he had spied a recipe on the back of the package for Sour Cream Chocolate Cupcakes.  Even though I nixed the purchase of the flour, I promised to still make the cupcakes.  Here we go!

2013-09-10 21.00.47

Sour Cream Chocolate Cupcakes

Ingredients:
1+1/2 cups gluten free flour blend *
1+1/2 teaspoons baking powder  2013-09-10 15.44.34
3/4 teaspoon instant coffee granules
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 cup warmed almond milk
1/2 cup cocoa powder
1/2 cup sour cream
6 tablespoons unsalted butter, room temperature
1/2 cup agave nectar
1/4 cup coconut (or palm) sugar
1 large egg
1 teaspoon vanilla extract

Directions:

  • Preheat oven to 325.
  • Line regular sized 12 cup muffin tin with liners.
  • In a medium sized bowl, whisk together the first six ingredients—the dry ingredients—and set aside.
  • In a small bowl, whisk together the warm milk and the cocoa powder.  Then stir in the sour cream; set aside.
  • Set up a stand mixer with the paddle attachment; add the butter and beat for 3 or 4 minutes on medium ‘til light and fluffy.
  • Beat in the agave nectar.  Add the coconut sugar, and beat ‘til light and fluffy again.
  • Add the egg and vanilla extract beating ‘til the egg is totally incorporated.
  • Stir in the sour cream/chocolate mixture.
  • Add the dry ingredients to the wet ingredients mixing on the slowest speed just ‘til they are thoroughly mixed together.
  • Divide the batter into the paper-lined muffin tin filling to about 3/4 full (this is a stiff batter).
  • Bake for 15-20 minutes ‘til tops spring back when lightly touched and toothpick comes out clean.
  • Cool for just 3 or 4 minutes in muffin tin then remove and set gently onto a wire rack to cool completely.

Chocolate Cream Cheese/Whipped Cream Frosting

Ingredients:
1 cup + 2 tablespoons heavy cream, cold
8 ounce package cream cheese, at room temperature
2 tablespoons agave nectar
1 teaspoon vanilla extract , pinch of kosher salt
4 tablespoons cocoa powder
1/2 cup powdered sugar

Directions:

  • Chill bowl and beaters in freezer for 10 minutes.
  • Beat 1 cup heavy cream in chilled bowl ‘til stiff peaks form.  Set aside.
  • In separate bowl, beat softened cream cheese along with agave nectar, vanilla , and salt for 3 minutes ‘til light.
  • Sift in the cocoa powder and the powdered sugar. Beat on low for 30-45 seconds ‘til smooth.
  • Add in the rest of the heavy cream and beat ‘til light and creamy.
  • Take 1/3 of the whipped heavy cream and mix in on lowest speed ‘til incorporated.
  • Remove bowl from stand mixer and fold in the rest of the whipped heavy cream ‘ til combined.
  • Pipe (or spread) onto top of cupcakes.  Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Stuffed Peppers

September 16, 2013 by

Here on Mondays on our At Home w/GCH blog we usually focus on recipes that are healthy but oh-so-yummy!  We have been making some very yummy dishes using in-season veggies; and this week will be our last one—Stuffed Peppers.  I actually consider this week’s recipe a nice bridge into the fall as it is such a comfort food dish!  Have you ever made Stuffed Peppers on the stovetop instead of in the oven?  That is how we are doing it this week.  Get yourself some nice firm large green bell peppers…maybe from the Farmers Market, and let’s get started.  Enjoy!

Stove Top Stuffed Peppers2013-09-11 20.06.03

Ingredients:
1 cup rice
1/2 tablespoon butter  2013-09-11 19.05.00
1 cup water
1 cup chicken broth

4 large green bell peppers
1# ground chicken (or turkey or beef)
1/2# raw chicken sausage
1 large egg
kosher salt, freshly ground pepper
3 (or more) tablespoons chopped garlic
1 (28 ounce) can crushed tomatoes
1 cup chicken broth
Shredded cheese, or grated Parmesan (optional)

Directions:

  • In a small saucepan, heat the butter over medium heat.  Add the raw rice, and saute, stirring constantly for one minute.  Carefully add in the liquids and bring quickly to a boil.  Reduce the heat to very low, cover, and let cook (approximately 15 minutes) ‘til all liquid is absorbed.  Empty the cooked rice out onto a plate or pan, and allow to cool.
  • While the rice is cooking, take a large dutch oven (I used an 8 quart pan) and place your peppers in to make sure they fit sitting upright. Once you have the right sized pan, fill 3/4 with water, cover and bring to a boil.  Cut the lids from the peppers (perhaps save the lids to cut up into a salad) and clean them out.  When the water is boiling, put the peppers in for 5-7 minutes depending on how large they are to parboil them.  Carefully remove from the water, and drain upside down.
  • Empty the pot of water, and place back on stove over low heat.  Add the crushed tomatoes, the broth and the remaining 2 tablespoons chopped garlic; bring to a simmer.
  • Meantime, in a large bowl, break up the eggs and add the chopped garlic and the meat; generously season with the salt and pepper; mix thoroughly.  Stir in about half of the cooled rice (save the rest to serve alongside the stuffed peppers).
  • Now to fill the peppers: just before you fill the parboiled peppers, use a knife tip to poke a hole into each of the “bumps” on the pepper bottoms.  This will allow the sauce to ooze up into the peppers while simmering.  Scoop up some of the meat/rice mixture.  Fill them firmly but don’t really pack it down; if you do, it will be too dense when cooked.  Carefully ease the filled peppers–right side up–into the heated tomato sauce.  Take care to sit them up so they won’t fall over…spilling out the meat.
  • Using a large spoon or gravy ladle, scoop up some tomato sauce and pour over each of the filled peppers totally covering the meat.  Increase the heat so that the sauce begins to boil, place a lid on the pot and then reduce the heat to a simmer.  Every 10 minutes or so, again pour a little sauce over the top of each pepper, replacing the lid on the pot.  They should be done in 45 minutes or less, depending on their size.  The meat in the stuffed peppers should be firm when done.  I use a thermometer to verify that they have reached at least 160 degrees, just to be safe.
  • Oh, and add some of the leftover delicious tomato sauce to the rice you set aside; serve that along with the Stuffed Peppers!  Yummy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Peppers and Sausage

September 9, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. We continue this series of recipes featuring in-season summer produce. Our featured ingredients this week are sweet, or bell, peppers.  We (by that I mean, Robert!) have successfully grown them in our garden this year!  And, yes, bell peppers are available shipped in from around the country all year long…but as a locally grown in-season veggie…this is the height of the season in the Northeast.  Here are some nutrition facts about bell peppers.  Peppers are a pretty common veggie found in my refrigerator and incorporated into at least 1 or 2 recipes every week.  Our recipe this week highlights them and shows off their yumminess to the max!

2013-09-04 19.55.37

Peppers and Sausage

Ingredients:
1/4 cup olive oil, additional if needed 2013-09-04 19.33.28
1# Italian sausage*
2 yellow Bell peppers, cored and sliced thin
2 red Bell peppers, cored and sliced thin
1 green Bell pepper, cored and sliced thin
1 large sweet onion, sliced into halfmoons
3 cups pasta sauce (I used homemade from the freezer)
3 tablespoons chopped garlic (I use jarred)
2 teaspoons each kosher salt, freshly ground black pepper
1-2 teaspoons each dried oregano, basil (or use fresh!)
3 tablespoons freshly grated Parmesan cheese
1/4 cup shredded Mozzarella

Directions:

  • Heat 1 tablespoon of olive oil in a medium-sized saute pan.
  • Cook the sausage ‘til lightly browned on both sides.
  • Add 1 cup of pasta sauce, and simmer on low ‘til veggies are done.
  • In your largest saute pan (or dutch oven), heat the balance of the olive oil.
  • Add the sliced onions and saute on medium for 4-5 minutes.
  • Add in all of the sliced peppers; mix well with the onions coating with a bit of the olive oil.
  • Continue to saute the veggies for approximately 15 minutes or so, stirring as needed.  They should be barely crisp…more on the softened side.
  • Stir in the chopped garlic and the seasonings; saute for just 1-2 minutes stirring frequently.
  • Pour in 2 cups of the pasta sauce making sure to thoroughly mix everything together.
  • Reduce heat to low…just so the sauce is gently simmering.
  • Cut up the sausage into bite-sized pieces and add to the veggies.
  • Continue to simmer for 5-10 minutes, just so the flavors can meld together.
  • Garnish with the shredded cheeses.
  • Serve with bread or over pasta.  Enjoy!

2013-09-04 21.03.23

* Use what your family likes: fully cooked Italian chicken sausage, sweet Italian pork sausage, Italian turkey sausage… I used thin links of Italian pork sausage called ‘luganica.’

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Clafouti (Nectarine-Raspberry Fruit Bake)

August 26, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  We are continuing our series of summer recipes featuring in-season produce. Our featured ingredient this week is nectarines—so good for you!   And our recipe is for a yummy baked dessert which includes nectarines AND raspberries.   This is a classic French dessert (think ala Julia Child) with the fancy French name Clafouti (cla-foo-tea).   Clafouti is a delicious sort-of-cake, sort-of-custard, very light, perfect for summer dessert (but oh-so-simple).   As typical I have made it gluten free (dairy free, too) but it can also be made with traditional all-purpose flour.  You can make clafouti with practically any type of ripe, juicy fruit.  In the past, we have enjoyed pear, cherry, and blueberry variations.   You might remember a few weeks ago we had a recipe for Fruit Crisp.  These two recipes both feature yummy, ripe, juicy, seasonal fruits but differ in their texture.  The Crisp is just that…a crispy, oatmeal-based topping for the fruit; while this Bake (clafouti) is more tender and delicate.  *** I’d love to know which presentation your family enjoys most!

2013-08-23 11.02.23

 

Nectarine-Raspberry Clafouti (Fruit Bake)

Ingredients:
1 tablespoon coconut oil (or butter)  2013-08-23 10.06.49
3 large ripe nectarines
1 (6 ounce) container raspberries
3/4 cup gluten free all-purpose flour
1 teaspoon baking powder
pinch of salt
3 tablespoons agave nectar
2 large eggs
1 cup almond milk
1 teaspoon almond extract

Directions:

  • Preheat oven to 400.
  • Grease a 1+1/2 – 2 quart ceramic baking dish with a small amount of coconut oil (or butter).
  • Pit the nectarines and then roughly chop.
  • In a blender container, mix all ingredients except for the fruit ‘til smooth and foamy, just a minute or so.
  • Pour about 1/4″ of batter into the baking dish. Place in oven ‘til batter looks slightly set (about 2 minutes).  Remove from oven.
  • Add chopped nectarines on top and pour in the balance of the batter;  scatter the raspberries on top, pushing them down gently into the batter with your finger.
  • Put baking dish back into oven; REDUCE HEAT to 350,  and bake for 45 minutes.
  • The clafouti is done when it has puffed and lightly browned; check by using a thin knife inserted into the center that comes out clean.
  • Set aside to cool slightly.  Can be eaten warm or cold.    Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Gluten Free Zucchini Bread

August 19, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. Today our series on summer recipes featuring in-season produce continues. Our featured ingredient—again—this week is zucchini!  Our own little garden (ok, honestly, it is Robert’s garden) is pumping out the zucchinis.  How about you?  Are you checking Pinterest or roaming the internet looking for yummy zucchini recipes?  This zucchini bread recipe uses almond flour so it is low in carbs, high in protein…very paleo-friendly, too!  Enjoy!

2013-08-16 10.34.44

Gluten Free Zucchini Bread

Ingredients:
1+1/2 cups blanched almond flour
1 teaspoon baking soda
1/4 teaspoon salt
1+1/2 teaspoon cinnamon
1/2 cup chopped walnuts or 1/2 cup chocolate chips (optional)
1 medium-to-large sized zucchini
2 large eggs
2-3 tablespoons honey or agave nectar
1 very ripe banana, mashed
1 tablespoon melted coconut oil

Directions:
Preheat oven to 350.  Grease a loaf pan and set aside.
Grate the zucchini (sans the seeds!) onto a tea towel; you should have about 1 cup.  Roll the towel up and squeeze to remove excess moisture from the zucchini. Set aside.
Whisk dry ingredients together in a medium bowl.
In a larger bowl, mash the banana and then whisk in the eggs, agave, and coconut oil.  Stir in the zucchini.
Add dry ingredients to wet, whisking until well combined.
Pour batter into greased loaf pan and bake for 35-40 minutes, or ‘til a toothpick inserted into the center comes out clean.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Summer Fruit Crisp (Gluten Free)

August 5, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. We are continuing our series of summer recipes featuring in-season produce. Our featured ingredient(s) this week are peaches and cherries!!!  Here are a couple of links to the  nutritional value along with some incredible health benefits  of these delicious fruits (peaches and cherries)—besides the fact that they are just yummy!

Nothing says summer to me more than the fruits that are available just during this season!  My most favorite is cherries; I just love cherries!  They are not in season for very long so indulge while you can!  We are!

2013-08-02 09.21.43

Summer Fruit Crisp

Ingredients:2013-08-02 09.52.20
3 large peaches, sliced
1 cup (18-20) cherries, pitted* and halved
1/2 cup raspberries (optional)
1/4 cup plus 1 tablespoon sugar
1/2 teaspoon almond extract
3/4  cup oats
3/4 cup almond flour
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons cold butter, cut into cubes

Directions:
Preheat the oven to 375.
Cube up the butter and place in refrigerator until ready for it.
In a baking dish or pie plate, toss the cut-up fruit with 1 tablespoon of the sugar and the almond extract; set aside.
Place the oats, 1/4 cup sugar, almond flour, cinnamon and salt into the large bowl of a food processor.  Pulse a couple of times to combine.  Add the cold butter, pulsing just until it comes together and forms clumps.  (Of course, you can mix this by hand, too!)
Mound the oat mixture on top of the prepared fruit.
Bake for 35 to 40 minutes.
Serve warm or cold; a nice scoop of vanilla ice cream completes this!  Enjoy!

*  Here is how I pitted the cherries—with a drinking straw.  Yes, ma’am!  2013-08-02 09.01.35Now I am a girl who l-o-v-e-s her gadgets!  And, of course, you can go out and buy a cherry pitter.  But sometimes simple is the better answer.  And besides, then one can save her pennies to buy an incredible kitchen tool!  😉   Just do it like this:
Remove the stem from a cherry.
Place the end of the straw over the indentation of the cherry.
Firmly, but gently wiggle the straw straight through the cherry; the pit will pop right out!  Easy-peasy!

 ♥  ♥  ♥  ♥  ♥

God loves you!  ♥   (Don’t ever forget that!)

coleen

_________________________________

If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com

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Caprese Quiche with Hash Brown Crust

July 29, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  We continue our series of summer recipes featuring in-season ingredients.  Our featured ingredient this week is grape tomatoes!  Oh, I love tiny tomatoes…do you?  They are just so sweet!  Here’s a link  to some great info on the incredible benefits of these beautiful little orbs!

In today’s blog, I am sharing a recipe for a filling, nutritious, delicious quiche.  Included along with our feature ingredient is another in-season vegetable: fresh spinach.  (Baby spinach would be awesome here!)   Also, here is a link to a recipe posted previously on our At Home with GCH blog for Caprese Salad.  Both recipes meet our standard for healthy but oh-so-yummy!  Enjoy!

 

Caprese Quiche with Hash Brown Crust

IMG_0189

Crust:

Ingredients:
3 cups frozen hash browns, thawed
2 tablespoons butter, melted
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

  • Preheat oven to 425.
  • Thaw hash brown potatoes, and blot between paper towels to remove excess moisture.
  • Combine in mixing bowl with melted butter, Parmesan cheese, and seasonings.
  • Lightly grease 9″  glass pie plate.
  • Pour potato mixture into pie plate and press firmly onto bottom and up sides of pie plate…go all the way up to the rim.
  • Bake for 15-20 minutes until lightly browned; do not let burn!
  • When done, remove from oven.  Place on a cooling rack and allow to cool slightly while you prepare the rest of the ingredients.  Reduce oven temp to 350.

Filling:

Ingredients:
1 medium sweet onion, diced
2 teaspoons olive oil
good-sized handful (12-14 grape tomatoes), chopped
1/2-3/4 cup fresh spinach leaves, sliced 1/4″ slices
1 heaping tablespoon chopped garlic (I use jarred)

Directions

  • Heat olive oil in medium-sized saute pan over medium heat.
  • Add diced onions and cook for 6-7 minutes until softened but just slightly browned.
  • While onions are cooking, chop tomatoes (drain away any excess juice).
  • To slice spinach, stack a number of leaves, and then just carefully slice down through them into 1/4″ slices; repeat until all spinach is sliced.
  • When onions are ready, add tomatoes, spinach, and garlic.  Saute for 1-2 minutes, stirring constantly, until spinach has wilted.
  • Remove from stovetop and allow to cool.

Egg Custard:

Ingredients:
4 large eggs, lightly beaten
3/4 cup 2% milk
1/2 cup ricotta
dash of Kosher salt
1/2-1 teaspoon freshly ground black pepper
1/4 cup breadcrumbs (I used gluten free)

1 cup fresh mozzarella balls, rough chopped

Directions
To the lightly beaten eggs, add the milk, ricotta, seasonings, and breadcrumbs; whisk together until smooth.

To assemble: Once baked crust has cooled slightly, layer in filling ingredients.  To make this spill-proof, I then put the pieplate on the oven rack and then pour the custard on top.  Add chopped cheese and swirl with fork to evenly distribute ingredients over the crust. Bake until eggs are set and cheese is slightly browned, approximately 30 minutes or so.  Let stand for 10 minutes to set up and finish cooking.  Cut into four – six wedges.

Here are a few other great ways to do caprese:

http://www.buzzfeed.com/rachelysanders/delicious-ways-to-eat-caprese

 ♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥ coleen

_________________________________

If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com

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Blueberry Frozen Dessert

July 22, 2013 by

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  We continue our series of summer recipes featuring in-season ingredients.  Our featured ingredient this week is blueberries!  Check out just some of the healthy benefits of this tiny but powerful fruit!  Today’s recipe is for a blueberry frozen dessert—not quite ice cream but it fits perfectly into our ‘healthy but oh-so-yummy’ category!

2013-07-18 22.09.43

Here in the NorthEast, we are in the midst of berry season.  Blueberries are so plentiful that I have six four pints sitting in my refrigerator.  A few weeks ago, we had a recipe for Blueberry Almond Muffins.  But we are also in the midst of a heatwave; so I went looking for a recipe for a frozen treat to make for Robert.  Oh, I found m-a-n-y recipes for blueberry ice cream, sorbet, sherbert, and frozen smoothies…and they all looked so good!  However, I really wanted to keep it light, simple, and healthy but oh-so-yummy!  Over on Amy Green’s website, simplysugarandglutenfree, I found a quite easy recipe that I have tweaked just a bit.  Enjoy!

Ingredients:2013-07-18 21.01.21

1/2 very ripe banana, cut into 1/2″ slices and frozen
1/2 cup blueberries, frozen
1/2 cup ricotta
1 teaspoon maple syrup, or to taste
1/2 teaspoon almond extract

Toppings:
1 tablespoon sliced almonds
1-2 dollops whipped cream
Additional blueberries

Directions:

  • First things first: if you haven’t already…place the cut-up banana and blueberries in the freezer for a couple of hours.
  • Put the frozen fruit into the small bowl of a food processor or blender. Process just until it’s in small chunks.
  • Add the ricotta and flavorings; process until smooth, stopping to scrape down sides as necessary.
  • Put your “ice cream” in a bowl and top with chopped nuts, whipped cream, and additional (non-frozen) blueberries.  Best if eaten immediately as a ‘soft-serve’ type dessert!

Substitutions:
For the blueberries – almost any flavorful summer fruit (I am going to try peaches tonight!)
For the ricotta – cottage cheese
For the maple syrup – agave nectar or honey
For the almonds – any of your favorite nuts

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

_________________________________

If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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Watermelon – Arugula Salad

July 15, 2013 by

Here on our At Home with GCH blog, Mondays are always focused on healthy but oh-so-yummy! recipes.  Starting today we are beginning a series on summer salads featuring in-season ingredients.  Our featured ingredient is watermelon and today’s recipe is for a Watermelon – Arugula – Feta Salad. This salad has such a range of flavors—citrusy vinaigrette, sweet watermelon, salty cheese, and peppery arugula—and it is so refreshing!  Almost everyone I know enjoys watermelon…how about you?  Watermelon is available throughout the summer nationwide.  In addition to being oh-so-yummy (a requirement here, y’know!), watermelon is loaded with healthy benefits.  This salad is a nice side dish to something on the grill…chicken, burgers, or fish.  Enjoy!

2013-07-10 18.36.29

Ingredients:

Vinaigrette:
1/4 cup grapefruit or orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Salad:
1/4 cup finely diced vidalia onion
6 cups baby arugula
3-4 cups seedless watermelon, (about 2# with rind)
8 ounces crumbled feta cheese
1 ounce pine nuts

Directions:

For the vinaigrette: Pour all of the ingredients (except olive oil) into a bowl, and slowly whisk in the olive oil.  Set aside.

For the salad: Using a melon baller, scoop out watermelon balls into a bowl.  Place arugula and onion into a large salad bowl. Toss with approximately 1/2 of the vinaigrette.  Add watermelon balls, cheese, and nuts.  Toss again.  Serve immediately, offering the rest of the vinaigrette to add to taste.

Substitutions:
For the feta cheese, you could substitute ricotta salata or another salty cheese.
For the pine nuts, sliced almonds would be a wonderful alternative.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

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