Strawberry Muffins

I noticed over the 4th of July that strawberries were about to be done at the grocery store and I knew I wanted to get one more recipe in before the end.  I had a recipe book from Strawberry Point, Iowa, and at the start of it was a special section all full of strawberry recipes.  The recipe I chose to make calls for frozen strawberries, but I used fresh and they seemed to turn out just fine.

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Strawberry Muffins

2 c strawberries (frozen)
sugar
3 c + 2 Tbsp flour
2 c sugar
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 1/4 c oil
4 eggs (beaten)
1 1/4 c chopped pecans

Place strawberries in a medium bowl.  Sprinkle lightly with sugar (to taste).  Let strawberries stand until thawed, then slice.  Combine flour, sugar, cinnamon, salt, and baking soda in a large bowl and mix well.  Blend oil and eggs into strawberries.  Add to flour mixture.  Stir in pecans, blending until dry ingredients are just moistened.  Bake at 350 degrees until a tester comes out clean, 25-35 minutes.

Spicy Turmeric-Scented Kohlrabi

When I was picking up some starter vegetables in early May, while attending a friend’s wedding, I saw kohlrabi and decided to try and grow some this year.  So, I’d accomplished my first task, but then realized I didn’t have a great recipe to make with them, once they were of the right size in my garden.  So, I started looking through the cookbooks, and in the Roots cookbook, I saw this recipe for spicy turmeric-scented kohlrabi.  There are so many health benefits noted about turmeric in the past few months and so I wanted to make this.  Other than having some trouble finding turmeric root and it turning my nails a little orange for 24 hours, the recipe was a winner.  At least, I think so.  I’m not sure if I love kohlrabi enough to keep growing it (although I love other forms of cabbage, like Brussels sprouts, red cabbage, and other cabbage), but I have a few other recipes planned to keep cooking, so we will see what ends up coming forward for next year.

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Spicy Turmeric-Scented Kohlrabi

1 Tbsp canola oil
2 large garlic cloves, minced
2 Tbsp peeled and minced fresh turmeric
1/4 tsp red pepper flakes
1 Lb kohlrabi, trimmed and peeled, cut in half crosswise, and sliced into half moons 1/8 in thick
1 tsp sugar
1/2 tsp kosher salt
3/4 c water

In a large saute pan, heat the oil over medium heat and swirl to coat the pan bottom.  Add the garlic, turmeric, and red pepper flakes and saute until the garlic is soft but not brown, about 30 seconds.  Add the kohlrabi, sugar, and salt and cook, stirring constantly, for 2 minutes.  Add the water and bring to a boil.  Reduce the heat to maintain a slow simmer, cover, and cook until the kohlrabi is tender, about 15 minutes.

Uncover the pan, raise the heat to medium-high, and cook, stirring frequently, until the sauce thickens to a glaze, about 5 minutes.  Taste and adjust the seasoning.

Indian Curry Chicken Balls

One summer day in July, when the humidity and heat were at their peak, a friend of mine hosted a little poolside party and asked us to bring some items.  I went looking for inspiration with ingredients I had on-hand, and in the White House Volunteers Cookbook, I found this recipe for Indian Curry Chicken Balls.  Since for a previous gathering of this group of folks I had made meatballs of a different sort, I thought it would be fun to continue that trend.

These have a little kick to them, but are a nice small-serving size.  The coconut, the chicken and almonds all go together nicely.  I made them the night before and then took them for our gathering the next day.

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Indian Curry Chicken Balls

4 oz cream cheese
2 Tbsp mayonnaise
1 c chopped cooked chicken
1/2 tsp salt
1 c slivered almonds
2 Tbsp chopped chutney
1 Tbsp curry powder
1/2 c flaked coconut

Beat cheese and mayonnaise until well blended.  Add remaining ingredients, except coconut.  Mix well.  Chill about 1 hour.  Shape into 36 balls.  Roll each in coconut.  Chill 3-4 hours before serving.

Freezes well and keeps well for a day or so.  Makes 3 dozen.

Margarita Ice Cream

One week I found myself in a boozy ice cream trend and kept making one ice cream after another that incorporated some kind of alcohol — pineapple sherbet with rum in it, dark chocolate zin ice cream with red zin, and then this margarita ice cream from the Chicago Tribune’s Leah Eskin.  The lime flavor in this ice cream is really strong, and so when it came time to serve it to others (because rarely do I take time to make things fancy for myself), I added some flaked coconut to the top of the ice cream.  I’m not sure if it’s because of the alcohol in the ice cream or the humidity in the air, but the ice cream was pretty soft when it came time to scoop it.  I was happy to have it be soft, though, after some early attempts were so hard when scooping.

Margarita Ice Cream

Margarita ice cream

5 or 6 limes
1 cup sugar
2 cups heavy cream
2 tablespoons orange-juice concentrate
2 tablespoons triple sec
1 tablespoon tequila
1/4 teaspoon fine salt

Finely grate the zest from 2 limes. Halve and juice all the limes; measure out ½ cup juice. Save any additional juice for serving.  Whisk sugar into lime juice. Whisk in remaining ingredients. Pour cream mixture into an ice cream maker and churn thick. Pack into a plastic container, cover and freeze firm, 1 or more hours.  Scoop into small bowls, or, for effect, margarita glasses rimmed with reserved lime juice and salt.

Crispix Crunchies

It’s no surprise that I love cookbooks.  I’ve spoken about it a number of different places.  I’m taking some delight from a book (noncookbook) that I’m reading where one of the characters has been described as reading cookbooks like other people read the newspaper.  Although, I try to read the newspaper as well.  That being said, months ago a woman from my church lent me one of her cookbooks, the 75th Anniversary of 600 WMT radio.  Well, it’s been sitting in my pile and I have written down a number of different recipes from it.  However, I have literally had it for six months and not returned it.  I knew I wanted to get it back to her soon, but wanted to bring some treats that had taken longer than I had wanted it to before I gave it back.  This recipe from that cookbook looked like a perfect summertime treat for her and her family.

Crispix Crunchies

Crispix Crunchies

1 stick butter
4 regular size Snickers bars
1 bag marshmallows
1 box Crispix cereal

Melt together the butter and two Snickers bars.  Stir in marshmallows and blend well.  Remove from heat.  Stir in cereal.  Toss to coat.  Dice remaining two snickers bars and stir pieces into mixture.  Press into buttered 9×13 pan.  Cool and cut into bars.  Freezing candy bars first makes dicing easier

Roasted Green Beans with Dill Vinaigrette

I’m not always a fan of dill.  I really like it with dill pickles, or other pickled vegetables, but dill overall is not my favorite.  I think this may make me a bad Norwegian.  I keep trying, though.  So, when I came back upon this recipe in my computer database, I decided to try it this summer.  The dill wasn’t overpowering, spread across two pounds of green beans, so I would consider making this again.

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Roasted Green Beans with Dill Vinaigrette

2 lbs.  Green beans, ends trimmed
3 TB olive oil
Salt
2 TB (low-sugar) white wine vinegar
1 ½ teaspoons  Dijon mustard
½ teaspoons  sugar
½ teaspoons  Ground black pepper
2 TB chopped fresh dill

 

Directions:

  1. Preheat oven to 450 F. In 17” by 111/2” roasting pan, combine green beans, 1 TB olive oil, and ½ teaspoon salt; toss until beans are coated w/ oil.
  2. Roast green beans, uncovered, 20 t o30 min., until tender and slightly browned, stirring twice during roasting for even cooking. Meanwhile, prepare vinaigrette; in small bowl, with wire whisk or fork, mix vinegar, mustard, sugar, pepper, and ¼ teaspoon salt.
  3. Slowly whisk in remaining 2 TB of olive oil; whisk in dill. When beans are done, in large bowl, toss beans w/ vinaigrette.  Serve warm or at room temperature.

Kale and Goat Cheese Frittata

I am trying to add a few steps to my morning routine, and so having breakfast made for the week has seemed to be a great step to do.  And frittatas are an easy way to do this.  This recipe came from Real Simple earlier this year and I updated it because I had half a package of bacon left from something else, so I decided to go ahead and add that first, by frying it up before adding the onion.

Kale and Goat Cheese Frittata

Kale and Goat Cheese Frittata

1 Tbsp olive oil
1 c chopped yellow onion
4 c chopped curly kale
10 large eggs
1/2 c whole milk
2 Tbsp Dijon mustard
1 1/4 tsp kosher salt
1/2 tsp black pepper
4 oz (1 c) goat cheese, crumbled
1 Tbsp fresh dill leaves

Preheat oven to 400 degrees with the rack in the upper third of the oven.  Heat the oil in a 10-inch ovenproof nonstick skillet over medium-high.  Add the onion; cook, stirring often, until soft and beginning to brown, about 6 minutes.  Add the kale; cook, stirring often, until slightly softened, about 2 minutes.  Reduce heat to medium.

Whisk together eggs, milk, mustard, salt, and pepper in a large bowl; pour over the vegetables in the skillet.  Cook until the edges are just beginning to set, about 1 minute.  Top evenly with the cheese.  Bake in oven until set, 15 to 20 minutes.  Top with fresh dill.