Saturday, June 20, 2015

Lemon Honey Panna Cotta


Lemon Honey Panna Cotta

For the panna cotta:
¼ cup fresh lemon juice 
2 ¼ tsp gelatin 
1 cup whipping cream 
½ cup fine granulated sugar 
¼ cup honey 
Zest of 1 lemon 
1/8 tsp (pinch) salt 
2 cups low-fat or no-fat unsweetened yogurt 
1 tsp pure lemon extract 
½ tsp pure vanilla extract 
¾ cup apricot jam 
1 tbsp honey 
1 tbsp Limoncello 
Zest of ½ lemon 
Make the panna cotta:
Pour the lemon juice into a small bowl and sprinkle the gelatin over. Let soften for a couple of minutes.
Meanwhile, in a small saucepan, combine the whipping cream, sugar, honey, lemon zest, and salt. Heat over medium heat, stirring, until the sugar is dissolved and the cream is hot. Remove from the heat and whisk in the softened gelatin; whisk until the gelatin dissolves. Set aside.
Place the yogurt in a large liquid-measuring cup (a spout will make it easier to pour later). Add the lemon and vanilla extracts and whisk to combine and lighten the yogurt. Gradually, whisk in the hot cream-gelatin mixture. Divide the mixture equally between 12 4-oz bowls, glasses or ramekins. Once cooled, cover with plastic wrap and refrigerate overnight.
Right before serving or close to the serving time, combine the jam, tablespoon of honey, and Limoncello in a small microwave-safe bowl. Warm the mixture gently, so it’s barely warm to the touch, then put it through a fine-mesh sieve. Stir in the lemon zest. Divide the jam mixture equally between the panna cotta, gently spread the jam. Please, note that the jam should be spreadable but not hot; otherwise, it will melt the panna cotta. Serve right away or refrigerate until needed.






Tuesday, June 16, 2015

Shrimp & Grits

See it here: Southern Plate Meal Plan Monday



that's what's for dinner.

Grits:
1 can petite diced tomatoes
3 cups water
1 Tbsp. chicken base
1 tsp. fresh ground pepper
2 Tbsp. bacon grease
1 cup quick cooking grits
8 oz. pepper jack cheese, cubed
1 cup shredded cheddar/jack cheese
1/2 cup sharp cheddar

Bring tomatoes, water, chicken base, bacon grease & pepper to boil. Stir in grits & reduce heat, cook 15 minutes, stirring occasionally. Stir in cheeses until melted.

Shrimp:

1 Tbsp. extra-virgin olive oil
1/2 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 lb. peeled, raw large shrimp
1 Tbsp. Old Bay seasoning
1 tsp. smoked paprika
1 tsp. Lawry's seasoning salt

Heat oil over medium heat. Sauté onion & peppers about 5 minutes. Add shrimp & seasonings. Sauté additional 5 minutes or until shrimp are cooked through.

Serve shrimp mixture over grits. Garnish with parsley.






Monday, June 15, 2015

Pinch Pie aka Pavlova




Pinch Pie
4 egg whites, at room temperature
1 t. vanilla
1/4 t. cream of tartar
1 c. sugar
pinch of salt
1 1/2 to 2 pints vanilla ice cream, slightly softened...optional
1 c. heavy cream, whipped and sweetened with a little powdered sugar
4 c. local strawberries or peeled and sliced peaches, sweetened to taste

Heat oven to 225 degrees. Beat egg whites with electric mixer until foamy. Add vanilla and cream of tartar and continue to beat until fluffy. Add sugar by heaping spoonfuls and beat until the egg whites are stiff with glossy peaks.

Place a piece of parchment paper on a baking sheet. Draw a 9" circle on the paper and turn the paper over. Spread the mixture in the circle on the paper, building up the sides slightly to create a nest. Bake about one hour and 15 minutes until firm and dry. Turn off the heat and allow the meringue to cool completely in the oven for a few hours or overnight.

Place the meringue on a platter or on a cake plate. Fill with the softened ice cream and/or sweetened whipped cream. Spoon the fruit on top.

Makes 8 generous servings.


Also see it here:
Easter round up @ Southern Plate

Monday, June 1, 2015

JUNE 2015 Newsletter

JUNE 2015 Newsletter
Food for Thought:

I Wish for You...My Friend
Continued days of progress...short walks becoming afternoon strolls...
Mornings of sunshine beaming down upon you,
Sunshine to warm you as you add distance to those afternoon strolls.
Continued days of progress...regaining strength throughout each day...
Afternoons doing things you love & enjoy in your home...
Continued days of progress...knowing your health improves daily...
Whether a morning or afternoon stroll, planting a bulb in your garden...
Preparing a meal for your love, whatever you enjoy...in continued days of progress.
Paula 2015


Food for devouring:




  1. Sweet & Sour Pork or Chicken


    • oil, for deep fat frying
    • 2 lbs pork tenderloin or 2 lbs. b/s chicken thighs, cut into bite size pieces
    • 12cup  flour
    • 14cup  cornstarch
    • 12cup  cold water
    • 12teaspoon  salt
    • 1eg
    • 1(20 ounce) can pineapple chunks (drain but keep the syrup)
    • cup  brown sugar
    • 1 /4cup  white vinegar or apple cider vinegar

    • 1/2 teaspoon  salt
    • 3 Tbsp. ketchup

    • 2 teaspoons  soy sauce
    • carrots, sliced thin
    • 1garlic clove & 1 tsp. Ginger ,  finely chopped
    • 2tablespoons  cornstarch
    • 2tablespoons  cold water
    • 1 medium  red bell pepper & 1 red onion, coarsely chopped
    • Add enough water to drained pineapple juice to measure 1 Cup.Heat the syrup, brown sugar, vinegar, 1/2 t salt, soy sauce, ketchup, carrots and garlic, ginger to boiling in dutch oven.Cover and reduce heat cook until carrots are crisp tender.In the meantime, trim fat from pork and cut into large pieces.Heat oil to 360°F.Blend flour, 1/4 C cornstarch, 1/2 C cold water, 1/2 t salt and egg in large bowl til smooth.Add pork and stir to coat well.Fry pork pieces, don't crowd in pan, about 5 minutes turning frequently until browned.Drain on paper towel and keep warm.Mix 2 T cornstarch and 2 T water and mix til smooth.When the carrots are almost done, add red onion & pepper, cook 3 minutes. increase the heat on the sauce and stir in the cornstarch and water, stirring constantly.When thickened, add the pork, pineapple chunks.Continue to stir 1 minute or until warmed through.Serve over rice or noodles.
  2. -----------------------------------------


  3. Taco meat

    3 lbs ground beef ( I use 1-1/2 lbs. ground chuck & 1-1/2 lbs. ground round.)
    2 teaspoon salt
    3 tablespoon chili powder
    3 tablespoons paprika
    1 TBSP  cumin
    2 heaping teaspoons garlic powder
    1/2 tsp. crushed red pepper
    2 cup onion, diced


    DIRECTIONS

    In a 10" skillet add ground beef, salt, chili powder, garlic, cumin, paprika, red pepper and enough water to cover meat.
    Bring to a boil.
    Simmer for about an hour.
    Add onion. Continue simmer for 20 to 30 minutes until most of liquid has been cooked out. 
    Meat can be used at this time or cooled for later depending on your meal schedule. I like to make the meat mixture ahead of time.
    Use for tacos or burritos
    Ready to Serve!
    Taco Toppings: Shredded Lettuce,Chopped Tomatoes, Cheese Sauce, Shredded Cheese, Mexican Blend), Chopped Onions, Black Sliced Olives, Sliced jalapeno, Refried Beans, Sour cream, Guacamole, Hot Sauce, Taco Sauce, Scallions (green onions), Mexican corn, Salsa . . . .




    ---------------------------------


    Baked Redfish (Creole Style)
    Alberta George
    1 large Redfish, cleaned and head removed
    1 Tbsp. worcestershire
    1/2 tsp. paprika
    1/2 tsp. fresh ground pepper
    1/2 tsp. ground red pepper
    1/2 tsp. garlic powder
    1/2 tsp. dried dillweed
    1 tsp. Kosher salt
    1 Tbsp. butter
    1 cup finely chopped onions
    1/2 cup finely chopped green bell pepper
    1/2 cup finely chopped celery
    1/2 cup chicken broth
    1 cup tomato, peeled seeded and diced
    2 lemons, sliced thin.
    Preheat oven to 350.
    Lightly grease 13x9 pan. Combine paprika, peppers,
    garlic powder, dillweed, and salt. Spinkle both
    sides of fish with worcestershire. Sprinkle both
    sides with seasoning mixture. In skillet, melt
    butter. Add peppers, onions, and celery. Saute for
    5 minutes, add broth. Pour over fish. Top with
    tomatoes & lemon slices. Cover with foil and bake for 30-45
    minutes until fish flakes.
    Serve with hot cooked rice to spoon sauce over. 
    --------------------------



    Chicken Arugala, quinoa salad


    Ingredients


    2 1/4 cups water
    3/4 cup uncooked quinoa, rinsed
    1/4 cup extra-virgin olive oil, divided
    4 (3-ounce) skinless, boneless chicken breast cutlets
    1/2 teaspoon kosher salt, divided
    1/2 teaspoon freshly ground black pepper, divided
    2 tablespoons fresh lemon juice
    1 1/2 teaspoons Dijon mustard
    1 cup cherry tomatoes, halved
    4 cups baby arugula
    1 cup packed torn basil leaves
    1/3 cup shelled unsalted pistachios
    Preparation

    1. Combine 2 1/4 cups water and quinoa in a saucepan over high heat; bring to a boil. Cover. Boil 10 minutes. Drain and rinse under cold water. Drain; spread on paper towels to dry.
    2. While quinoa cooks, heat a large skillet over medium-high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 2 minutes on each side. Let stand 5 minutes. Cut chicken into thin slices.
    3. Combine 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, and mustard in a bowl; stir with a whisk. Add tomatoes; toss to coat.
    4. Combine cooked quinoa, arugula, and basil in a large bowl. Add remaining 1 tablespoon oil; toss. Divide quinoa mixture among 4 plates. Top with chicken, tomato mixture, and pistachios.
    ----------------------------------

    Lemon Dainty
    NANCY, an online Contessa friend
    This is my recipe and I am sure it isn't much different than Martha's. It is also very much like Mary's Lemon Pudding Cakes.

    Ingredients:

    1 C. sugar
    1/4 C. flour
    1/8 t. salt
    2 T. melted butter
    6 T. lemon juice
    grated rind of 2 small lemons
    3 egg yolks
    1 1/2 C. milk
    3 egg whites

    Mix sugar, flour and salt together, place in a small bowl. Mix melted butter, lemon juice, grated lemon rind, egg yolks and milk together in a bowl. Mix dry ingredients and liquid mixture together. Fold all ingredients into egg whites. Pour mixture into buttered 1 qt. souffle dish. Put souffle dish in water bath, make sure water is half way up the dish. Bake 350 for one hour. May be served hot or cold, good with berries.