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!
STRAWBERRY HONEY GOAT CHEESE BITES
1 dozen large strawberries
8 oz. package Honey Goat Cheese (I use Haystack)
Wash, stem and halve strawberries.
Allow them to dry on paper towels.
Place a small piece of Honey Goat Cheese on top of strawberry and drizzle with 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.
PECAN QUINOA BREAKFAST BOWL
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
Bring milk to a boil in a medium saucepan. Stir in quinoa, cranberries and butter.
Cover, reduce heat and simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
Remove from heat. Stir in pecans, honey, salt cinnamon and nutmeg.
Spoon quinoa mixture into four bowls. Top each serving with additional chopped pecans, milk, honey or brown sugar.
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!
ALMOND FLOUR ZUCCHINI BREAD
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)
Preheat oven to 350 degrees Fahrenheit.
Combine the dry ingredients in a small bowl.
Place the wet ingredients in the bowl and beat on medium speed for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
Spoon the batter into 2 mini loaf pans (or use to make muffins).
Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.
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).
HONEYED HAM STEAK
2 tablespoons prepared mustard
2 tablespoons honey
1 tablespoon butter
1 fully cooked smoked ham center slice, cut 1/2 inch thick (1 pound)
Heat first three ingredients in skillet, over medium heat, until blended.
Add ham; cook 5 minutes on each side or until heated and browned to your liking.
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.
FROZEN PUMPKIN 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
Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturer’s instructions. Serves 10.
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.
CORNBREAD the old fashioned way
1 tablespoon bacon grease (or canola oil)
1 cup white corn meal
1 cup flour
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup corn oil
1 cup milk
Heat oven to 350 degrees. Put one tablespoon bacon grease (heaping) in an iron skillet and let skillet get up to temperature of the oven. Take paper towel and spread grease throughout skillet. Pour off excess grease. You can be doing this while you are mixing the ingredients.
Mix dry ingredients. Beat egg and add wet ingredients. Mix. Blend dry and wet ingredients and stir well. You might need to add milk for the mixture needs to be runny.
When skillet is hot pour ingredients into it. Do not burn your hands. It’s easy to reach out and grab the skillet handle without using a pad or glove. Bake for 27 minutes.
Let cornbread cool for a few minutes, then invert onto plate. Serve warm with butter and honey or with the traditional pot of pinto beans, stew or chili.
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
Mix the ingredients above in a large bowl. Butter 9×13” pans.
In a small saucepan, combine white Karo and sugar. Bring to boil. Take from heat and stir in peanut butter. Stir until smooth.
Pour over cereal mixture and toss to coat mixture completely. Pour into buttered pans and let cool. Cut into squares. You can decorate the top of each square with an orange slice, if desired.