Lemon Sherbert

Want an easy, refreshing dessert for a hot summer day? Try Lemon Sherbet made in your freezer.....not an ice cream freezer...your regular freezer. The original recipe, written in 1940, simply called for lemons, sugar and milk. Today's milk has much less fat, so I use half and half. Here's our recipe:

1 quart half and half

Zest from 1and a half lemons

Juice from 3 lemons

2 cups sugar

Mix the juice, sugar and lemon zest together. Add half and half. Make in the morning and stir it a couple of times throughout the day. We usually double the recipe and serve 10 - 12 people. What a great, easy recipe!

 

 

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Home made chips

One of my addictions is potato chips... I could (and do) eat a bag at a time feeling guilty afterward and a tad ill. Enter home made chips! I recent read something about making your own junk food because the process of making it slows down your consumption...that's is certainly true with my chips. They're slow to make but worth the time.
I start with a large russett sliced thin. I use a vegetable slicer I've had for some time. Rinse well until the water runs clear- I'm assuming this removes some of the starch. I then lay out the slices on a microwave safe dish- I'm using a dish intended for bacon. Sprinkle lightly with sea salt. Microwave on high for about four minutes or slightly longer until the chips start to brown. I do batches of about ten chips at a time...see....slowing down. The results? A healthy chip for no guilt snacking.

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Marinated portobello feta salad

Its been a while since I posted a new dish and a lot has changed. Over a year ago we started our vegetarian experiment....that experiment has become a lifestyle. A couple of months ago we added a gluten free diet. Gluten free is definitely more of a challenge, but aside from missing bread, we're making a go of it. I have several dishes I need to post, starting with one we had today....and out was great!
2 T honey mustard
1 T basil, chopped
1T green onion, chopped
1 clove garlic
2 t red wine vinegar
2 t olive oil
1 1/2 t maple syrup
1/2 t salt
4 portobello mushroom caps
Mixed greens
Feta cheese

Mix all ingredients up to the mushrooms....process in food processor until smooth. Place mushrooms stem side up on a baking dish and spoon dressing over the mushrooms. Broil, flipping once, about 6-8 minutes, until tender. Remove from oven and slice. Serve over greens and sprinkle with feta cheese.

The secrets..... I bought mixed greens at the grocery store salad bar. So easy! I doubled the dressing putting half on the mushrooms and half directly on the salad.

A great meal!

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Veggie Fritatta

It's been a while since I've posted but this dish was so god and easy that I knew I needed to get this one out. The only problem with this recipe is you need a 10 inch oven safe frying pan. I borrowed Josh's cast iron Cracker Barrel pan.... I may need to go buy one of my own.
Chop the following:
1 medium onion
1 red pepper
1 yellow pepper
1 medium zuchinni
2 cloves garlic
saute the above in 1 tablespoon olive oil. Before adding the eggs store in a half cup of frozen or canned corn.

Beat six large egg and pour over the veggie mix....shake pan to even things out. Allow to cook on the stove top until eggs begin to set around the edges then place the pan in a 350 degree oven for 25 minutes. When you remove the fritatta from the oven loosen the edges with a spatula and slide it onto a serving platter. Slice and serve!

Seasoning: the original recipe called for fresh basil and parsley.... I added a little dried as I sauteed the veggies. I added half a teaspoon of red pepper, a little salt and some freshly ground black pepper. It was a little spicer than I like do I may cut out the red pepper next time. I'd also consider adding other veggies, particularly mushrooms. I think any combination of veggies would work.

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Easy Marinara Sauce

This is a weight watchers Marinara Sauce that we spiced up a little.  You can start with the basic sauce and pretty much add anything you want.  I added squash, zucchini and bell peppers....I think a few mushrooms would be a good addition.  Any way....it's easy and great tasting!

32 ounce can of crushed tomatos
16 ounce can of tomato sauce
1 tablespoon dried oregano
1 tablespoon dried parsley
1 Tablespoon olive oil
1 clove garlic

Heat the olive oil in a pot.  Add the garlic and saute for about one minute.  Add the remaining ingredients and simmer for as long as you can wait to eat.  Seriously, I added the veggies and simmered the sauce long enough for the veggies to get tender.  I served this over whole wheat penne pasta with a salad and a bottle of red wine....if only I had a good baguette it would have been perfect!
Enjoy.

Roasted vegetable pizza with parmesan pizza dough

The dough:
4 cups flour
1 cup grated Parmesan cheese
1 tsp. fast-rising yeast
1/2 tsp. salt
2 cups cold water
1/4 cup olive oil

Mix the all ingredients in a large bowl.  Stir until mixture forms a soft dough.  Knead on a lightly floured surface gradually adding up to one cup additional flour until smooth and elastic.  Cut dough into four pieces.  Each piece is enough for a 12 inch pizza.  Spray with cooking spray and cover lightly....lest rest for 15 minutes.  Dough that you are not using can be placed in a freezer bag that has been sprayed with cooking spray and frozen for up to 3 months.  You can also keep the dough in the refridgerator for up to 2 days.

Roasted Vegetable Pizza
2 cups sliced mushrooms
1 cup sliced zucchini
1 medium bell pepper, sliced
1 medium red onion, diced
1 1/2 Tablespoons olive oil
1/4 teaspoon black pepper

1 cup mozzarella cheese
1/3 cup ricotta cheese
2 tablespoons fresh basil 

Place veggies in a large bowl, add pepper and olive oil.  Toss to coat.  Place veggies on a jelly roll and bake at 500 degrees for 15 minutes.  Place 1/3 cup tomato sauce on your crust. Sprinkle 1/2 cup mozzarella cheese over the sauce.  Add veggies and top with an additional 1/2 cup of cheese.  Dollop with 1/3 cup ricotta.
Bake at 500 degrees for 11 minutes until crust is golden.  Sprinkle with basil.

I recommend using a pizza stone and pre-cooking your crust.  I spread out the crust on the stone, sprinkle with corn meal, and then prick the crust with a fork  all over.  Place the crust in the pre-heated oven for approximately 7 minutes.  This cooks the crust and hopefully will give you a crispy crust. 

Seth's easy broccoli quiche

Josh, Jan and I went to Seth's for dinner (Brittany was working.) This was Seth's attempt to feed three vegetarians and he did a great job!
2 tbsp. Butter
1 onion minced
1 tsp. Minced garlic
2 cups copied fresh broccoli
1 nine inch pie crust
1 1/2 cups mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 tsp salt
1/2 tsp black pepper
1 tbsp melted butter

Melt butter and saute onions, garlic and broccoli. Cook slowly, stirring occasionally until tender. Place into crust and sprinkle with cheese.

Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

Bake at 350 degrees for 30 to 40 minutes until set. Allow to set five minutes before serving.

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