Monthly Archives: March 2017

Lemon Swirl No-Churn Ice Cream

lcnsicLet’s be honest. The main reason for clearing the freezer is to make room for ice cream. I am happy to have a little Ben and Jerry’s but one of my favorite treats is Homemade No Churn Ice Cream. As we shrug off sweaters and the heaviness of winter, our pallets turn towards the fresh flavors of spring and summer. Fresh fruit, asparagus, and, of course, lemon!

Lemon Swirl No-Churn Ice Cream
2 cups heavy cream
1 14 oz can of sweetened condensed milk
1 tsp vanilla
1/4 cup lemon curd

  1. Start whipping the cream with the vanilla. As peaks begin to form, slowly add the sweetened condensed milk.
  2. Continue whipping until the peaks are a little more firm.
  3. Microwave the lemon curd for 30-45 seconds so it’s slightly runny. Fold into the whipped cream mixture so the lemon is swirled through the ice cream.
  4. Freeze for 4-5 hours minimum.
  5. Serve with fresh berries or all alone.

This picture below shows the ice cream right before it was put in the freezer. It gives you an idea of how it should look when it is whipped the right amount of time.

No Churn Ice Cream - No fancy equipment required!

No Churn Ice Cream – No fancy equipment required!

Note the lovely swirls? Isn’t it inviting? Don’t you see yourself diving right in and doing the backstroke through the waves?

I love this ice cream because, as I’m sure I’ve said too often, there are so many things you can do with it! It’s great with cookie chunks, or fruit. You can swirl in chocolate or caramel. And it’s a delicious treat that doesn’t require any special equipment. And you can freeze some in popsicle molds for a lovely and properly portioned treat!

Enjoy!

Shrimp and Scallop Saute

sssI’m on a mission to clear the freezer this week. I don’t mean throw things away. I mean eat them. I have a very good friend and cohort to join me in my little game. My Faithful Assistant has great kitchen sense. He can come up with meal ideas very easily using ingredients on hand. The gamification of dinner It should be a fun week!

I thought I had seen a partial bag of shrimp in the freezer and I was right! I also found a partial bag of scallops. The refrigerator yielded a red pepper, spinach and onion. And my Aero Garden has some lovely basil! Score!

Shrimp and Scallop Saute
1 cup shrimp
1 cup scallops
1/4 onion, chopped
1/4 cup white wine
2 cups fresh spinach
1/2 red pepper, chopped
3-4 leaves of fresh basil, chopped
Salt and pepper

  1. Saute the onion in a little olive oil until translucent.
  2. Add the shrimp, scallops, salt, pepper, and wine and cook for about ten minutes until the shrimp and scallops are done.
  3. Add the red pepper and cook for another five minutes. Then add the chopped basil and spinach. Cook for another few minutes until the spinach has wilted.
  4. Serve!

You could serve this over pasta or rice. I ate it plain. It was delicious. I don’t get to have seafood at home very often so I really wanted to savor the flavors.

Have I enticed you into returning to this space to see what else we conjure up this week? I’m going to assume that you are shouting, “YES!!! YES!!! I CAN’T WAIT TO SEE MORE CLEVER CREATIONS FROM YOUR KITCHEN!!!” Well fear not my adoring audience. We will not disappoint.

Enjoy!

Spinach and Citrus Smoothie

scsAs we near the end of the citrus season, every bag of clementines purchased is a gamble. Will they be juicy and sweet? Will they be tough and flavorless?

Every good purchase gives me confidence to make another. But that fateful day will come. And then, you’ll need a way to get rid of those grainy clementines. Or oranges. Or tangerines.

Smoothies (and soups) are an excellent way to quickly get rid of produce and other food that hasn’t met your expectations. Combining multiple flavors can often mask the lower quality ingredients. Now in this case, the clementines I have on hand are still quite tasty. But the flavor of this smoothie wouldn’t have been hampered if they weren’t.

Spinach and Citrus Smoothie
1 cup orange juice
1 container of yogurt of your choice – I used Nosa Blood Orange yogurt
1-3 peeled clementines
1 handful of spinach – about a cup
1 handful of ice

  1. Put the ingredients in a blender with the ice on top.
  2. Blend starting on low and slowly increase speed until smoothie reaches desired consistency.
  3. Serve!

I shared my smoothie with one of my kids. He agreed with me that it was quite tasty and refreshing! As he heads back to school after spring break, he will have all the ingredients he needs to make this himself!

Enjoy!

12, No 6, No, 5 Layer Cake

SLCIt was not a joyous week. Work was beyond difficult. I can only hope next week is better. Thankfully, Friday ended on an upbeat note. My Faithful Assistant’s asthma has been a little out of control but after a month on a different inhaler, he is much better. And my College Boy is home for Spring Break. What better way to celebrate the weekend than with a nice cake.

I saw a video for a southern gem; an 18 layer cake. Well that clearly wasn’t going to happen. I decided that I would make as many layers as I could using one batch of batter and my two round cake pans. Let me tell you, this wasn’t as easy as I thought it would be. The basic method for making a multi-layer cake is baking a bunch of thin layers. But there is a HUGE difference between making a regular thickness cake layer and a thin one. Please pay attention to what I tell you and you will meet with at least 6 Layer Cake success.

6 Layer Cake
Batter for a yellow cake made with your favorite mix – in my case that was Immaculate
Parchment paper
Round cake pans
12 oz chocolate chips
2 cups heavy cream

You will make the frosting first and then bake the cake.

  1. Heat the cream in the microwave for four minutes. Don’t allow to boil.
  2. Pour hot cream over the chocolate chips. Let sit for a couple minutes and then stir until combined. Chill for two hours and then whip. If it isn’t whipping fast enough, add a splash of cream. When it’s whipped, refrigerate it.
  3. Prepare the cake batter according to the instructions.
  4. Using your cake pan, trace six circles and cut them out.
  5. Pour 1/2 cup of batter in a round cake pan sprayed with cooking spray AND lined with a circle of parchment paper. This is key. Don’t skip this step or you will have serious issues getting the super-thin layer of cake out of the pan.
  6. Bake for 5-7 minutes until done but not browned.
  7. Remove from the pan and allow to cool and move on to the rest of the layers. With the average sized cake pan and box mix, you should be able to get 6 layers.
  8. When all the layers have been baked and cooled, place one on your cake plate, cover it with frosting, and so on until you have all the layers on the cake. Frost the top and sides.

I am often disappointed with cakes. They never have the right frosting to cake ratio. Or the cake is dry and the frosting tastes like sweetened lard. This cake solves that problem. The cake layers are balanced perfectly with basically chocolate whipped cream. Like many of my desserts, it isn’t too sweet.

Of course, this method can be used for any type of cake you like. I was thinking it would be nice as a Carrot Cake or a Red Velvet Cake. I was also wondering how it would work to make different colored layers for say, your favorite college basketball team during March Madness.

I hope my baking adventure inspires you to try something new this weekend.

Enjoy!

Easiest Black Bean Soup EVER!

EBBSEI still remember the taste of the Black Beans and Rice I had at a restaurant in Ybor City. We were visiting my grandparents in St. Pete Beach. It was a very difficult time for our family and our mom decided that several weeks in Florida were needed. As a parent now, I can only imagine what was happening in her world that caused her to make that decision. Whatever it was, it must have been awful for her. And sadly, she is no longer with us so I can’t talk to her about it. The difficult times she experienced trying to raise five kids largely alone make me appreciate all she did for us. Of course, typical of a kid and then a young woman with my own life and issues, I never said those words to her. I regret that very much.

Back to the restaurant and the Black Beans and Rice. Delicious. I remember the bite of the vinegar and the saltiness of the ham. I had never had Black Beans and Rice before. We are descendants of Eastern Europeans, and beans and rice weren’t in our family cuisine.

Thankfully, they are now. My Faithful Assistant will make them as an after school snack! For years, I have been on a quest for the quintessential Black Bean Soup. I scour the internet looking for something easy and flavorful all the time and after reading dozens of recipes, I have come up with one that I think combines the best of them all into one super simple recipe.

Easiest Black Bean Soup Ever
3 cans black beans
2 cups salsa
1 medium onion, chopped
4 cloves of garlic, crushed
1/4 cup apple cider vinegar
Cumin
Cayenne

  1. Saute the onion and garlic in a little olive oil until translucent.
  2. Combine everything in a slow cooker or stock pot.
  3. Cook on low for 4-5 hours.

Did you notice I didn’t say drain and rinse the beans? I read up on that too. It’s water, salt and starches from the beans and can be a nice way to give your Black Bean Soup a little thickness.

As the soup heated and all the aromas started filling the house, I was in heaven. The smells didn’t bring back bad memories of our struggles. They brought back memories of new experiences, the warm Florida sun, the beach, and many other things. I think it’s safe to say that I will never suffer as a parent the way my mother must have. She had a very difficult life that was sprinkled here and there with some brightness. I’m going to choose to remember the brightness.

Enjoy.