Spring brings wonderful strawberries to the markets. Honey goat cheese pairs beautifully with strawberries and with a hint of honey drizzle, you have a very simple, delicious appetizer (or dessert). Yummy!
1 dozen large strawberries
8 oz. package Honey Goat Cheese (I use Haystack)
Honey
Quinoa is a staple in my pantry and I’ve been anxious to try a quinoa breakfast dish. Pecan Quinoa Breakfast Bowl has, again, been in my stack of ‘must make’ recipes and it didn’t disappoint. It’s slightly sweet and protein-rich.
I believe this recipe could easily be adapted to Vegan/Vegetarian by using almond milk (or water) and vegan butter.
The leftovers will be saved for another day…cold or reheated.
2 cups 1 percent low-fat milk
1 cup quinoa
1/2 cup dried craisins or raisins
1 tablespoon butter
1/2 cup chopped toasted pecans
1 tablespoon honey or brown sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
Serves four. Recipe from Relish.com and the Georgia Pecan Commission
Almond Flour is a new experience for me and I love it. I am truly a ‘nut’ job, loving nuts and often acting like one. Using Almond Flour in place of wheat flour was right up my alley. Oldest daughter, Megan, shared this recipe with me since she is also trying to be gluten-free.
I can’t wait to experiment using almond flour in other recipes!
1 1/2 cups blanched almond flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 eggs, beaten
1/4 cup honey
1 ripe banana
1 cup shredded, unpeeled zucchini (squeeze some of the moisture out)
Honeyed Ham Steak was one of the first recipes I used early in our marriage. It was quick, economical, and easy to prepare after work. Pair with a starch and a vegetable or salad. This time I served with Tangy Cauliflower (recipe to post Friday, April 26).
Servings: 2-4
2 tablespoons prepared mustard
2 tablespoons honey
1 tablespoon butter
1 fully cooked smoked ham center slice, cut 1/2 inch thick (1 pound)
Brie is truly my favorite cheese or all time. I love it plain, baked in pastry with jam or simply topped with honey or jam. It is a simple, elegant, crowd-pleaser every time.
Happy New Year! Wishing all a wonderful year creating new traditions for your friends and family.
Every year my daughter and I look forward to the seasonal Pumpkin Frozen Custard at Good Times. When I saw the Pumpkin Frozen Yogurt recipe in relish.com, I had to try it. It is very good and, I tell myself, healthy. It freezes quite hard so be prepared to torture yourself for a few minutes while it softens to serve.
I also tried drizzling honey with a bit of cayenne pepper on the top. Quite tasty and the honey hardens on the icy frozen yogurt.
1 1/2 cups Greek low-fat yogurt
1 1/2 cups whole milk
1 1/2 cup dark brown sugar
2 cups pureed pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Recipe from relish.com
My husband, Karl, was the official cornbread maker in our house. His cornbread is not sweet and is typically served with a pot of pinto beans with ham, cooked greens, fresh tomatoes and onions. I also like to serve cornbread with my 5-hour Beef Stew (to be posted another day) or chili. I always save a piece to drown in honey from my neighbor, Gary’s, beehives.
1 tablespoon bacon grease (or canola oil)
1 cup white corn meal
1 cup flour
1/2 teaspoon salt
1 tablespoon baking powder
1 egg
1/3 cup corn oil
1 cup milk
Last month I found myself staring at a new box of Honey-Nut Cheerios in the pantry. The cereal was purchased for guests who decided they liked yogurt better. Oh well…surely I can invent a creative treat…result was Cereal Snackeroos.
This treat was a hit with family, neighbors and older folks at an assisted living center. Get creative…what’s in your pantry?
3 cups Honey Nut Cheerios®
3 cups Honey Nut Grahams
1 cup Honey peanuts
1 cup diced orange candy slices (or gumdrops)
1 cup chocolate chips
1 cup Karo syrup
2/3 cup sugar
1 cup peanut butter
Snack on!
Fork Lore 