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RECIPES/ Sides

Roasted Strawberries

We have been to our local strawberry patch, RocaBerry Farm, to pick strawberries TWICE this past week. My kids just love going to the patch and hunting for the sweet treasures. The price is great–99 cents a pound! We now have a freezer full of hulled strawberries, which makes me very happy!

{my youngest trying not to step on the berries!}

I was ~~drooling~~ browsing through Heidi Swanson’s Super Natural Everyday Cookbook, and came upon a recipe for Roasted Strawberries. I have been a huge fan of Heidi’s online journal, 101 Cookbooks, and knew she would not steer me wrong.

She didn’t. This recipe is super easy to make, and let me tell you, it makes the house smell DELISH! The finished product is unlike your typical strawberry sauce. It is much more concentrated and special. They are perfect slathered on toast, biscuits, bran muffins, or over ice cream.

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Roasted Strawberries

8 ounces small tο medium strawberries, hulled
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine-grain sea salt
1 tablespoon port wine (optional, I didn’t use)
A few drops balsamic vinegar

Preheat thе oven tο 350F wіth a rack іn thе middle οf thе oven.

It іѕ valuable tο υѕе a rimmed baking sheet οr large baking dish fοr thіѕ recipe—уου don’t want thе juices to run οff thе sheet onto thе floor οf уουr oven. If уου аrе bу a baking sheet, line іt wіth parchment paper.

Cυt each strawberry іn half. If уουr strawberries аrе οn thе large side, сυt thеm іntο quarters οr sixths. Add thе berries tο a mixing bowl. In a separate small bowl, whisk thе maple syrup, olive oil, аnԁ salt. Pour thіѕ over thе strawberries аnԁ very gently toss tο coat thе berries. Arrange thе strawberries іn a single layer οn thе prepared baking sheet.

Heat fοr аbουt 40 minutes, јυѕt long enough fοr thе berry juices tο thicken, bυt nοt long enough fοr thе juices tο burn. Watch thе edges οf thе pan.

WhіƖе still warm, scrape thе berries аnԁ juices frοm thе pan іntο a small bowl. Stir іn thе port аnԁ balsamic vinegar. Uѕе immediately οr Ɩеt сοοƖ аnԁ store іn thе refrigerator fοr up tο a week.

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Need more strawberry inspiration?

How about Homemade Freezer Jam? or Homemade Fruit Leather?? MMMMmmmmm.

RECIPES/ Sides

5 Minute Creamy Avocado Dip

I found this yummy recipe over at Oh She Glows. Over there, it is named is 15 Minute Creamy Avocado Pasta. I tried it on my pasta and it was really delish, but my favorite way to eat this sauce was to use it as a dip!! It is so yummy, with a hint of lemon and garlic. The basil gives it a super fresh taste, and it whips up so creamy you would think it is full of dairy! I loved it with crackers or you can use it as a vegetable dip.

I am excited about this recipe because it satisfies my craving for something creamy, but without the dairy. I’ve taken a break from meat and dairy the last 3 weeks. You could call me “Vegan-ish”. I am not ready to label myself a full vegan just yet, but thanks to this book and my cancer diagnosis, I am heading that way. I FEEL GREAT since embracing a plant based diet. I am amazed at the energy I feel. My digestive system is working better than ever. I always have had a pretty good digestive system, but never THIS good. That is all I have to say about that…moving on.

This recipe takes minutes to throw together. It uses just 5 ingredients + S&P. All you have to do is dump avocado, lemon juice, garlic, basil into the food processor, then let it do all the work. Drizzle in the EVOO. (exact measurements below)

Isn’t it the best color? So fresh and pretty!

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5 Minute Creamy Avocado Dip

1 medium sized, ripe avocado

1/2 lemon juiced + zest for garnish

1 clove garlic

1/2 tsp salt, or to taste

1/4 cup fresh basil

2 Tbls extra virgin olive oil

pepper, to taste

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Place avocado, lemon juice, garlic clove and salt in a food processor. Process, then drizzle in the olive oil. Process until creamy. Add pepper to taste. Keep in refrigerator until ready to serve. Can use as a dip, or toss with pasta.

Healthy Eating/ RECIPES/ Sides

My Favorite Healthy Snack

My favorite healthy snack lately? An Apple and Justin’s Maple Almond Butter!

MMMMM!

I have found myself on the go a lot recently, so lately I have been throwing an apple and a packet of Justin’s Maple Almond Butter in my bag, just in case I get the munchies.

It is so convenient, I just take a bite of my apple, then squeeze the almond butter right on. It tastes like dessert to me, and reminds me of a caramel apple, just not so sticky and sweet.

I love this on Pink Lady apples, and I also love it on green Granny Smith apples.

The sweet almond butter goes perfectly with the tart apple.

Delish!

RECIPES/ Sides

Applesauce Bread

What I love about this recipe, is that it uses ingredients that I usually have on hand. It is also healthy and filling. It got 2 thumbs up from my kids and their neighbor friends, which is always a plus!!

It is a very simple recipe. You just butter the pan..

Then mix the dry ingredients together–

Make a well and add the applesauce, egg and melted butter.

Then stir well–I love that this can all be done by hand–so easy!

Pour into a buttered pan or baking stone–

Enjoy warm with a pat of butter.

{CLICK ON PHOTO TO PIN}

recipe via Heavenly Homemakers

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Applesauce Bread

11/2 cups whole wheat flour

1/2 cup of sugar or 1/2 cup of honey

1/2 t. baking powder

1/2 t. baking soda

1/4 t. sea salt

1 t. cinnamon

1/2 t. nutmeg

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3/4 cup applesauce

2 eggs

1/4 cup butter; melted

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Mix dry ingredients. Make a well in the center and add applesauce, eggs and butter. Stir well. Pour into a buttered bread pan or stone. Bake for 45-55 minutes (for a full size loaf) at 350 degrees, or until a toothpick inserted in the middle of the loaf comes out clean.

RECIPES/ Sides

Roasted Sweet Potato Coins

These roasted sweet potato coins make me very happy.

Why?

My 3 girls fight over them like they are candy.

That is a minor miracle in our home–fighting over a vegetable!!

How to make them?

~Line a pan with parchment paper.

~Peel and slice some sweet potatoes, about 1/8″ thick.

~Drizzle with some EVOO.

~Sprinkle with salt & pepper.

~Bake 400 degrees for 20-30 minutes, or until soft and slightly browned on top.

RECIPES/ Sides

Homemade Cheese-Its

I found this recipe from A Bird And A Bean. It is such an easy and fun snack to make!

I do not buy much processed junk food, so when we get a craving for something crispy and cheesy, I now know have the perfect recipe to make.

Next time I will roll them out thinner for more of a crunch. These had crunchy bottoms and crisp layers of cheesiness, and my girls liked them “poofy” so they were still a hit even rolled a bit thicker.

I think I will take a toothpick and poke the middle of each one before baking next time, it may help de-poof and will make them look like the original.

Thanks, Erin, for a great recipe!

I love eating a cracker with minimal ingredients and no preservatives!

Homemade Cheez-It Crackers

**I didn’t need to chill mine, I think if you add less water you can skip this step.

1 cup flour
4 tablespoons cold butter, cut into small squares
1 (8-ounce) bag grated extra-sharp 2% Cheddar cheese (preferably orange)
3/4 teaspoon salt
1/4 teaspoon cayenne pepper

Preheat oven to 350 degrees. Combine all ingredients in food processor, and pulse until crumbly. Add cold water, a tablespoon at a time, until dough comes together. Form into ball, wrap in plastic wrap, and chill in the freezer for at least 30 minutes. Place dough between two pieces of plastic wrap or parchment paper, and roll out to 1/8 inch thickness. Transfer to parchment-lined baking sheet, and, using pizza cutter or sharp knife, cut into 1 inch squares. Sprinkle with kosher salt and bake for 25 minutes. Test for crispiness; crackers may take a few minutes more to finish crisping. Remove from oven when crisp and just starting to brown. Let cool and serve.

RECIPES/ Sides

Tomatoes On Toast A Delightful Lunch

There is a neighborhood Italian Bistro here within walking distance of my home. The owner is from Italy so the food authentic and delish. His soups are to die for, but what I crave the most when I go is his Bruschetta. I have had many types of bruschetta, but his is so simple and fresh! There are no chunks of garlic, so he must use garlic salt or powder, and he finishes it off with freshly ground pepper. I decided to try and replicate what he does, since paying almost 7 dollars for tomatoes on toasted bread seems like a bit much these days! I tried, and nailed it!

The key is good ingredients, especially the tomatoes. His out-shined mine in the bread area, but I used what I had and paired with a green salad it made a delightful lunch.

Tomatoes On Toast

1 cup chopped tomatoes

11/2 tbs. olive oil

1/2 tbs. balsamic vinegar

1/4 teaspoon garlic salt
a couple small leaves of basil, chopped (optional)
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toasted bread

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sprinkle of freshly ground pepper
sprinkle of salt, if needed

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Combine the tomatoes, olive oil, balsamic vinegar, and garlic salt.
Let sit for a few minutes.
Scoop with a slotted spoon onto toasted bread.
Sprinkle with salt and freshly ground pepper.

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