Tuesday, September 27, 2011

Purple Cow Smoothie

I am trying to eat breakfast. It is very difficult. I am not a fan of breakfast, but I am trying to get healthier in my eating habits and this is one important place to start. I saw this recipe when Food Network Tweeted this today and I forgot all about it until I saw grape juice in the store. So I just googled it and apparently, it's a fairly standard smoothie, but so many of them contain vanilla ice cream. This one does not so I am going to post it here for convenience.

To your health!

1 container Vanilla yogurt
grape juice
frozen banana
optional - scoop of vanilla protein powder.

Combine ingredients in a blender. Pour in glass, enjoy!

Monday, September 26, 2011

Herb and Feta Cheese Fritters by Kathy Gunst

I just saw these on 207 and can NOT wait to try them!
Here's the Video!
Yummy! I also just added her cookbook, Notes from a Maine Kitchen, to my wish list for Christmas!

Herb and Feta Corn Fritters
A simple batter is made by mixing corn kernels with egg, flour, and milk and a handful of fresh garden herbs, crumbled feta cheese, and scallions. The savory fritters are served with a lemon-herb butter and are delicious served for breakfast, lunch, or dinner. You could also add a finely chopped sweet or spicy pepper to the batter. The fritters are delicious served on top of an arugula or spicy greens salad.
1/2 cup flour
1/2 teaspoon baking powder
1/4 cup milk, plus 1 tablespoon
1 large egg, lightly beaten
2 cups fresh corn kernels, cut off 2 to 3 cobs
2 tablespoons finely chopped fresh herbs (basil, sage, rosemary, chives, oregano)
2 tablespoons very thinly sliced scallions, white and green parts
1/2 cup finely crumbled feta cheese or goat cheese
salt and freshly ground pepper
3 tablespoons olive oil, canola oil or grape seed oil, or a combination
1. In a large bowl, sift the flour and baking powder.
2. Add the milk and whisk until smooth.
3. Beat in the egg and then gently mix in the corn, herbs, scallions, cheese, salt and pepper.
4. In a large skillet heat the oil over moderately high heat.
5. Drop 2 to 3 tablespoons of batter into the hot oil and cook 2 to 3 minutes on each side, or until golden brown. Serve hot.
Makes about ten small fritters; serves 3 to 4.

Tuesday, September 6, 2011

Blueberrys layered in sweetened whipped cream

This dessert was heavenly. We discovered we had some heavy cream that needed to be used or tossed, so we whipped it up and sweetened it with a touch of local honey. We layered blueberries in the bottom of a ramekin, spread whipped cream on top, and repeat. Delightful, delectable, and pretty close to healthy!

Friday, September 2, 2011