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Posts Tagged ‘Lemon’

Lemon Cream with Blackberries

I used to bake a dessert nearly every week, but I’ve grown tired of cupcakes, pies, brownies, cookies, and the like. I’ve always considered my family’s diet healthier than most, and we’ve continued that trend into 2012, modifying it a bit by cutting back on baked treats. My alternative, and our family’s new favorite dessert, is lemon cream with blackberries. It’s so lemony, perfectly sweet, and made with only four ingredients. It’s quick to throw together, easy to adjust, and can be made with whatever berries you prefer. It’s a lighter dessert that satisfies the sweet tooth without making you feel heavy or guilty.

LEMON CREAM WITH BLACKBERRIES
Serves 2
Downloadable PDF of Lemon Cream with Blackberries

  • In a medium mixing bowl, combine the following, stirring until smooth:
    • 1 cup plain nonfat Greek yogurt
    • Zest and juice of 1 lemon
    • 3-4 Tablespoons sugar, adjusting to your preference
  • Thaw 1 cup frozen blackberries in microwave using microwave safe bowl
  • Divide most of the blackberries (reserving a few) evenly between two clear glasses
  • Top the blackberries with the lemon cream, dividing it evenly between the glasses
  • Spoon the reserved blackberries over the top, letting the juice drip down the lemon cream
  • These can be made ahead of time and chilled in the refrigerator until ready to eat, or you can serve them immediately.

The lemon zest and juice add a wonderful fresh, brightness to the cream. The Greek yogurt turns very smooth and creamy with the lemon juice whipped in, making it taste like fresh lemon cream once you’ve added just the right amount of sugar. I tried it with thawed frozen strawberries last night. It was good, but I prefer the blackberries. They’re so dark, adding a beautiful color contrast to the cream, and they’re not too sweet or too tart. I think tonight I’ll be trying this with blueberries! Blueberries and lemon are always a tasty combination…

Downloadable PDF of Lemon Cream with Blackberries

While I haven’t been blogging much (a two-month hiatus!), follow me on Pinterest to see all the recipes I’ve been collecting from around the web and the ones I’ve tried!

Are you eating healthier foods in 2012? We’ve added legume night to our weekly menu. Last week I made these vegetarian “Snobby Joes” recipe from The Post Punk Kitchen and they were awesome served on steamed, buttered whole wheat hamburger buns.

What are your favorite healthier desserts? It’s fair to say this lemon cream with berries has become my new favorite. Or sometimes I simply want a glass of chocolate milk for dessert 🙂

Any new favorite health websites or blogs in 2012? I have been enjoying the posts by Heather Morgan at her Muffin Top Makeover blog. She’s hosting a virtual Healthy Living Book Club with a different book each month in 2012. Check it out!

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Lemon & Lavender Blueberry Pie

One of my favorite events in Texas is the Blanco Lavender Festival every June. I wasn’t able to go this past year, but if anyone’s interested in going with me next year, let me know! I crave the lavender blueberry lemonade. After one sip of that refreshing drink a few years ago it became one of my favorite flavor combinations.

Yesterday morning, I woke up creating in my sleepy daze a pie using that flavor combination. The biggest problem is that I don’t own a pie dish. Who doesn’t own a pie dish? I guess that’s going on my Christmas wish list!

Maybe the reason I don’t own a pie dish is because I don’t make pie crust. I’ve always used store-bought in the past because usually I’m short on time. I have no idea how to make pie crust, and in my sleepy daze, I just started throwing things in a mixing bowl. It probably could have used an egg, but what I made was rich and tasty and fit the rustic look that my pie was going to have since I only had a large round cookie sheet on which to bake it.

This is by no means, worthy of a French pastry, or for that matter, pastry from any formally trained pastry chef, probably. But, it’s rich, tender, and easy to throw together for a rustic pie worthy of serving your closest and most-loved (and therefore, usually most forgiving) family and friends.

Downloadable PDF of LEMON & LAVENDER BLUEBERRY PIE

Grated Butter

WHOLE WHEAT PIE CRUST

  • In a large mixing bowl, mix together:
    • 1 1/4 cup whole wheat pastry flour
    • 1 Tablespoon sugar
    • 1/4 teaspoon salt
  • Once blended, grate in:
    • 1 stick cold butter
  • Using a pastry cutter, two knives, or your hands, cut in butter until it resembles fine sand.
  • In a liquid measuring cup, place:
    • 1/2 cup water
    • 3-4 ice cubes
  • Slowly add ice water, 1 Tablespoon at a time until dough pulls together (you should only need 1/8 – 1/4 cup total; be sure not to add to much water).
  • Wrap disc of dough in plastic wrap and chill in refrigerator for an hour or so.

Lavender Butter

LAVENDER BUTTTER

  • Mix together in a small bowl:
    • 1 Tablespoon ground culinary lavender
    • 1 stick butter, softened
  • Once mixed well, transfer to parchment paper, wrap tightly, and refrigerate until chilled.
  • You’ll only need 1 Tablespoon of the butter for the pie, but the remaining butter is fantastic spread on toast.

Dot with Lavender Butter

BLUEBERRY PIE FILLING

  • In a mixing bowl, add together the following:
    • 16 ounces blueberries, fresh or frozen (if frozen, thaw the blueberries and drain)
    • Zest of 1 lemon
    • 1 Tablespoon sugar (or more to taste, depending on how sweet the blueberries are that you’re using – the point is to highlight their natural sweetness, not make an extra sweet filling)
    • 3 Tablespoons flour
  • Stir together to coat the blueberries.
  • Set aside.

Baked Pie

ASSEMBLE & BAKE

  • Preheat oven to 400 degrees.
  • Set the pie crust out and let rest a few minutes.
  • While the crusts warms slightly, cut a circle of parchment 12-14 ” in diameter.
  • Spread damp paper towels under parchment to hold it in place on counter.
  • Coat parchment with flour.
  • Flatten dough a bit with hands and place on flour in center of parchment.
  • Sprinkle flour on top of dough, then roll to about 1/4″ thickness, adding more flour as necessary.
  • Using a slotted spoon, spoon the blueberry filling into the center of the crust.
    • I kept my filling in a large mound in the center and wrapped a large portion of crust over. I suggest spreading the filling out a bit more so there’s less crust on the perimeter to fold over, leaving more of the filling open on top.
  • Take 1 Tablespoon of the lavender butter and cut into small pieces. Dot pieces of lavender butter over the filling.
  • Gently fold edges of crust over the filling.
  • Gently move parchment onto a large round backing sheet.
  • Bake at 400 degrees for 30 minutes.
  • Remove from oven, reduce heat to 350 degrees, cover pie with foil, and bake another 15 minutes.
  • Let cool slightly.
  • Gently slide pie onto a serving plate.
  • Cut into 8 slices and serve with a dollop of whipped cream.

Top with Whipped Cream

My father-in-law made an excellent dinner with grilled steak, baked potato, fresh sweet corn on the cob, green beans, and a salad for us and my brother-in-law yesterday, and I took this for dessert. Yum! My brother-in-law liked that it wasn’t an overly sweet blueberry pie, that it tasted more like blueberries than sugar. I liked how the lemon zest brightened the flavor of the blueberries with a hint of lavender every so often. We brought some of the pie home, but since we ate dinner at my father-in-law’s so much earlier than we usually eat dinner, hubby and I finished off the remaining pie later in the evening. I may never have made a pie crust, but I was in heaven with this dessert and can’t wait to make it for the girls to try!

Baked Pie

Downloadable PDF of LEMON & LAVENDER BLUEBERRY PIE

Happy 4th of July!

What foods or desserts are you making to share with family and friends on the 4th?

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Shrimp Linguini with Feta and Dill

A couple weeks ago, E was having a snack and wanted a book to look through while she was at the table. I handed her my new Real Simple dinner tonight: done! spring/summer 2011 issue of recipes from Real Simple magazine. Though not a subscriber, I’ve always been a fan of the magazine’s clean design, organizational tips, and recipes with very few ingredients. I met a woman back in April at one of the events I organized, and within 5 minutes we were talking about food and she was emailing me a recipe from Real Simple‘s website that she and her husband loved. She raved about it so much that when I saw this collection of recipes from the magazine at the grocery store checkout, I scooped it up without a second thought.

While flipping through the recipes, E asked if I would make a certain one for her. The recipe she chose was worth the cost of this recipe edition of the magazine! Everyone in the house was in love with it! My picture above does not do it justice, so don’t judge the recipe by that. Below is the version I made, which was ever so slightly different than the original.

SHRIMP LINGUINI WITH FETA AND DILL
(originally, Spaghetti with Shrimp, Feta, and Dill, pg 125, Real Simple Magazine dinner tonight: done! spring/summer 2011)

  • In a small bowl, collect the juice and zest of one large lemon. Set aside.
  • In another small bowl, snip/chop 2 Tablespoons fresh dill. Set aside.
  • In a medium, deep bowl, mix 6 ounces crumbled non-fat Feta with a drizzle of olive oil, 1 large clove minced garlic, and 1 teaspoon dried oregano. Set aside.
  • (original recipe called for 3 ounces plain crumbled Feta; I like mine seasoned with garlic and oregano)
  • Measure 1/4 cup olive oil and set aside.
  • Cook 16 ounces whole wheat linguini according to package directions.
  • (original recipe called for 12 ounces plain spaghetti, but I prefer whole wheat linguini)
  • While the pasta cooks, heat 1 Tablespoon olive oil in a medium deep skillet.
  • Add 1 pound peeled, deveined large shrimp seasoned with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper, stirring until just cooked through.
  • Turn off heat and add the lemon juice and zest to the shrimp, stirring to coat shrimp.
  • Drain pasta.
  • Add shrimp, Feta, chopped dill, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and the 1/4 cup olive oil to pasta and toss to combine.
  • Serve.

Shrimp Linguini with Feta and Dill

B and E had seconds of this pasta, they loved it so much. It always makes me happy when they go back for seconds for something so healthy! E graduated 5th grade yesterday and will be a 6th grader next year. I was very proud of her for picking a healthy, light, fresh recipe for me to make. Though she loves junk food too, the fact that she’ll pick a recipe like this and love it lets me know that she is on her way to making healthy food decisions later in life. 🙂

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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