Monday, May 31, 2010
The best thing about this time of year? It's not the weather or the longer days . . . it's the strawberries! We've had strawberry shortcake, strawberry smoothies, strawberries and ice cream, and of course, lots of strawberries eaten fresh with nothing added. I'm going to freeze some, but I also thought some muffins would be nice to have in the freezer for a quick breakfast. I also made strawberry shortcake cupcakes a couple of weeks ago, but I didn't get any pictures. I guess I'll have to make another batch - good thing I've got a gallon of fresh strawberries in the fridge!
1/4 cup butter, softened
1/4 cup applesauce
3/4 cup sugar
2 1/4 heaping cups spelt flour (or 2 cups all-purpose flour)
2 tsps baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
Cream butter and sugar in bowl of electric mixer or in large bowl with handheld mixer. Add applesauce; mix well. Add egg; mix well.
In a medium bowl, sift together flour, baking powder, and salt. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.
Spoon batter into muffin pans.Bake at 400º for 20-25 minutes. Yield: 12 muffins.
Sunday, May 09, 2010
There is a dinner salad . . . and then there is Dinner Salad. Two completely different things. This salad (or some variation) has been on my dinner menu a lot lately; I add almost any fruit, nut, and/or vegetable I have in the kitchen. It's not exactly what I would call comfort food, but it is a salad I actually look forward to eating - and it is quick and easy:
1. Start with mixed greens (I like the Earthbound Farms or Organic Girl varieties)
2. Toss with your favorite dressing (if you don't want to take time to make dressing, the T. Marzetti Berry Balsamic - it's in a jar, refrigerated near the salad mixes in stores - is pretty good)
3. Add your favorite toppings - this salad included:
bell peppers, chopped
sliced almonds (toasted and sugared)
chicken, cooked and cubed