Blueberry Frozen Yogurt

Being the shopping addict that I am (to some degree anyway), sometimes I just can't resist a sale. A couple of weeks ago I was grocery shopping and the blueberry punnets were BOGO so I got two.  My husband had bought a lot of those green plastic tubs that are supposed to keep your produce fresh for longer and I stuck the blueberries in there.  I made some pancakes at some point but that didn't use much fruit, I still had a lot to figure out how to use.

I considered pie, jam, preserves, you name it.  I finally decided to make some ice cream.  Well, frozen yogurt to be exact (I also had a large pot of yogurt waiting to be used).  Turns out, I had just the right amount of berries!

Blueberry Frozen Yogurt


2 cups blueberries
3/4 cups sugar
1 cup water
1 1/4 cups whole milk, natural, plain yogurt (NOT LOW FAT)



Put the blueberries, sugar and water into a saucepan and heat over medium low until the sugar dissolves and the berries start to give out their juice.  Remove from the heat and leave to cool for 30 minutes.


Put the cooled berries and yogurt into a blender and process until the mixture is smooth.  Pour into a strainer set over a large bowl and push the mixture through in a circular motion with the back of a spatula.  Discard the solids that remain in the strainer. Chill the mixture in the refrigerator for one hour.


Churn using an ice cream machine until frozen.  Transfer to a freezer safe container, cover and freeze for 3 hours before serving.


If it is frozen for longer and becomes too hard, remove the lid and place in the refrigerator to soften about 30 minutes before serving.

I'm not a huge fan of frozen yogurt, mostly because the ones I've had before are crap, but this one is good! It does freeze rock hard though and needs to be left to soften so it will help curb your impulse frozen yogurt binges!

Sgroppino al Limone

A couple of weeks ago I went to a Pampered Chef party at a friend's house where frozen lemon martini type drinks were served.  They were delicious and I really wanted to make them at home but we don't have any vodka and I really didn't want to buy any just for a little bit.  So, one afternoon this past week I decided it was time for happy hour and I made the closest thing to that drink, my version of sgroppino.

Sgroppino is an Italian drink made with Limoncello (or vodka most likely), lemon sorbet and some sort of sparking wine.  There are other ingredients added such as sugar, ice, etc, depending on who's making them.  There isn't one true and authentic recipe and thus I don't claim this one is either.  At any rate, it was decidedly delicious and I didn't make a second glass because, you know, drinking alone in the middle of the afternoon, no matter how difficult your toddler has been, is frowned upon ;)

June's Sgroppino al Limone


sugar
1 large scoop good quality lemon sorbet
2 - 4 tbsp Limoncello (you can add as much or as little as you like.  I like Limoncello.... alot)
sweet sparkling wine such as Moscato d'Asti


Put highball glass in the freezer for about 15 minutes.  Spread some sugar in a small plate and dip the rim of the glass into it to coat.  In a blender or using an immersion blender, blend the sorbet and Limoncello.  Pour into the  glass.  Pour enough wine in the glass to almost fill it, or to taste.


Makes 1 drink.

This is the kind of drink you can get seriously sloshed on really quickly because you can't really taste the alcohol.  Then again, I'm a cheap date (no, I wasn't drunk after one drink though).

Basil Glazed Chicken and Sauteed Broccoli

I threw this dinner together in about half an hour, including prep.  I wasn't really expecting it to be anything special but I was very pleasantly surprised.  The chicken in particular was really good.  My husband doesn't really eat a whole lot of broccoli and he finished mine off!  The best part?  It's a Weight Watchers friendly dinner!

The cannellini mash recipe can be found here.


Basil-Glazed Chicken

4 skinless, boneless chicken thighs
1/4 tsp salt
1/4 tsp ground pepper
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey
2 tbsp chopped fresh basil


Pound the chicken thighs with a mallet to even out the thickness.  Sprinkle both sides of the chicken with salt and pepper.


Heat the olive oil in a large skillet over medium-high heat.  Add the chicken and cook until lightly browned.  Turn the chicken and cook until done.  Stir in the balsamic vinegar, honey and basil.  Cook 1 minute, turning the chicken to coat with the glaze.


Serves 4

Sauteed Broccoli

I pound broccoli florets
2 tsp olive oil
2 garlic cloves, minced
1/4 tsp salt


Steam the broccoli, covered, in the microwave for 3 minutes; drain.


Head the olive oil in a large skillet over medium-high heat.  Add the garlic and saute for 1 minute or until it begins to turn golden.  Take care not to burn the garlic, it will taste bitter.  Add the broccoli.  Saute, stirring, for 1 to 2 minutes.  Remove from the heat and sprinkle with salt; toss well.


Serves 4



I used basil from my very own garden!  The honey was from our local CSA and I've been eating it by the mouthful.

Ya Think We Like'em?

I just realized that my last three entries have been about potato.  I don't know why I'm surprised, we love potatoes!

Leek and Potato Soup with Ham

I'm a self-professed Francophile so I'm always eager to try French dishes, especially if I've never had them before.  Although not technically French (it is an American version of a traditional French soup), I've wanted to try Vichyssoise since I first heard of it.  The name alone I found extremely sophisticated and I liked the idea of leek and potato, however, I couldn't get passed the fact that it was a chilled soup.  I try to be open minded (within reason) when it comes to food but I simply cannot wrap my head around cold food.  I should specify that by that I mean cold savory food, food meant to be eaten at dinner time, before dessert.  Clearly ice cream and other desserts I'm fine with, but not soup, entrees, sides, etc.

Something I find very interesting, and odd, is that I grew up in a tropical country where houses don't have AC and it is bloody hot year round yet cold food is unheard of.  I never, not once, heard about cold soups or anything of the like.  People there like their food hot, or at least warm, nevermind the heat and the buckets of sweat.  You would think that in such a climate people would WANT to eat cold food but not so.  Because I was brought up thinking that table food had to be hot, I've never even tried Gaspacho.  I suppose this is one of my food hang ups and one that, I suspect, I will probably never get over.

So, fast-forward to a few days ago.  We were at Whole Paycheck, I mean Whole Foods, on Saturday buying some things for the cookout we were having on the 4th.  I saw some huge, beautiful leeks and I decided I'd be making Vichyssoise this week ... or at least hot leek and potato soup.  Matt loves both leeks and potatoes so, price of the leeks aside, I heard no complaints from him.

I finally got around to making the soup a couple of days ago.  When I think French (or pseudo French) food, I think Julia Child.  The irony!  I looked through my Mastering the Art of French Cooking for Vichyssoise and it was right there in volume one.  I sorta mixed two of the recipes, the Vichyssoise and the Potage Parmentier, as my base. My own tweaks included sauteing the leeks and adding the ham.  So hot indeed that we were both sweating by the time we were done eating.  The fact that I had mine sprinkled with cayenne pepper made it even hotter.... in a good way.  I tried the leftovers cold for lunch the next day, just to see how it went, and I still could not get past the cold.  I warmed it up and devoured it a second; then a third time for dinner.  Julia has yet to lead me astray.

Leek and Potato Soup with Ham

2 tbsp olive oil
3 cups leek whites and tender greens, thinly sliced
3 cups peeled sliced starchy potatoes
1 1/2 quarts (6 cups) chicken broth
1 cup diced cooked ham (good quality, please!)
1/2 cup heavy whipping cream
salt and pepper to taste.


In a large dutch oven or heavy bottomed pan, heat the oil over medium heat.  Add the leeks and cook, stirring often, until they are starting to cook down and become translucent.  You are sweating the leeks, not browning them.  If they start to brown, your heat is too high.  

Add the potatoes, broth, salt and pepper and stir.  Bring to a boil.  Reduce the heat to medium-low and cook, uncovered and stirring a few times, for about 30-40 minutes or until the vegetables are tender.  Starchy potatoes will tend to fall apart and that's desired here.


Remove from the heat and, very carefully, blend using an immersion blender.  If you do not have an immersion blender, wait until the soup has cooled somewhat before blending it in a blender or food processor.  How much you blend it depends on how much, or little, texture you want.  If you used a blender, return the soup to the pot.


Add the ham and cook until the ham has warmed through, 3 or 4 minutes.  Correct the seasoning if needed.  Remove from the heat and stir in the cream.  Serve immediately.


Serves 4

I really liked this soup and I REALLY liked it with the cayenne pepper.  My husband, who LOVES potatoes and is usually picky picky, said that he liked it better without the cayenne.  He also said that that soup would have been just fine without the ham, just leek and potato.  I added the ham but you don't have to, it's a mighty good soup either way.

Bon Appetit, Mon Ami!

Potato and Chickpea Curry and Saffron Risotto with Butternut Squash

I am SOOOO behind in posting it's not even funny! Because I'm so behind, I'll only post two of the best recipes I've cooked lately.

The first recipe is a potato curry that has become a staple in our house.  I was sure that I had blogged about it before but I cannot find the post so I guess I didn't.  It can be spicy or mild depending on the amount of ground mustard and cayenne pepper you use.  We like it spicy  but not blow-your-brain hot.

Potato Chickpea Curry


3 tbsp ghee
1 tsp cumin seed
1 tsp turmeric
1 tsp salt
1/4 tsp ground mustard (powder)
1/2 tsp ground cayenne pepper
6 medium potatoes, peeled and diced
2 cups of water
1 can chickpeas, drained and rinsed
1 cup plain whole milk yogurt
1/2 cup frozen peas


In a large skillet, melt the ghee.  Add the spices and mix well.  Add the potatoes to the mix and stir to coat well with the spice mixture.  Cook for 10 minutes, stirring often.


Add the water to the potatoes.  Bring to a simmer, reduce the heat to medium-low and cook for 20 minutes.  Add the chickpeas and cook for a further 10 minutes or until the potatoes are tender.  Add the yogurt and the frozen peas, mix well.  Cook until heated through.


Serves 4

We eat this with rice and it's so flipping good.

Next up is a really good take on risotto. I was watching the food network one morning while I was recovering from surgery and Ina Garten, aka The Barefoot Contessa, was on.  She was making what she claims was a quick lunch for a friend.  It was risotto with roasted butternut squash.  No, watching Ina is a bit painful I think but as far as her cooking and her recipes, she has yet to lead me astray.  Being a lover of seafood, butternut squash, etc, I decided to give this a go a few weeks later.  I was very happy with the results.  I made a few substitutions, mainly to accommodate for ingredients I actually had, but it was SOOO good.

Saffron Risotto with Butternut Squash


1 butternut squash (about 2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces bacon, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

Preheat the oven to 400 degrees.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the bacon and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Serves 4 to 6

I used smoked bacon and the sweetness of the squash went beautifully with it as well as the saltiness of the cheese.  It was really, really good.  The leftovers were almost even better the next day!