Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts

8/7/15

Fresh Blueberry and Greek Yogurt Muffins







To celebrate the 7 year Blogiversary of A Bountiful Kitchen, I gave away 2 gift cards to William Sonoma on my Instagram page this week! The winners are:

@Sundanceshan (Shannon Holley) and her friend @laurie_03g whom she tagged! 
Please email me at : Fostersi at msn dot com to claim your  Williams Sonoma giftcards. 
You have 24 hours to claim the prize. Thanks to everyone who entered! 




I was having a discussion with my food-loving blogging daughters, Corrine and Brookie last week about good muffins and how difficult  it is to find a place that makes good muffins.  You know, not muffins from a mix, purchased from a food supplier.  We are talking home made muffins. The thought of purchasing one of those muffins from a mix makes me want to open my own little place! Here's my daydream... Open a place in Bountiful. Breakfast and lunch. No set menu. Biscuits, muffins,  home made lemon ricotta pancakes. Breakfast casseroles. A salad of the day. Soup of the day. Cookies, brownies, cake, pie.  Maybe a sandwich or two. Doesn't that sound dreamy?! Fountain Diet Coke with lots of fresh lemon and lime and PELLET ICE.  I would do almost anything for unlimited pellet ice.

The only problem- I don't want to be married to a business. So I'll just keep blogging in my Bountiful Kitchen.  And dreaming of my little shop. :)

Here's my latest creation, inspired by a few recipes I found on Pinterest! If you're looking for recipe inspiration, Pinterest is a great place to formulate meal plans, plan showers, luncheons, even Sunday dinner. I changed the recipes I found to cut the butter out ( my attempt at healthier eating).

I've found the butter won't be missed in most muffin recipes and the texture is hardly changed. I love the faint coconut scent when using coconut oil! Fresh blueberries are found everywhere right now, but frozen can be used in this recipe as well.
Hope you're enjoying the last few weeks of summer!



Fresh Blueberry and Greek Yogurt Muffins
A Bountiful Kitchen

3 tablespoons coconut oil
3 tablespoons canola or vegetable oil
1 cup sugar
2 eggs
8 oz Greek yogurt, plain or vanilla flavored ( I prefer plain) or you may use traditional yogurt
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries or other berries

Pre heat oven to 375 degrees and place rack in center of oven.
Generously grease a 12 cup muffin tin, or use cupcake liners.
In bowl of a mixer, place oils and sugar. Mix for about 1 minute until sugar and fats are incorporated. Don't worry if the coconut oil is still visible in small pieces, it will melt when cooked.
Add eggs, beat for another minute or until incorporated. Mix in the yogurt until blended well.
Add the flour, baking powder, baking soda and salt all at once. Mix just until flour disappears, about 15-30 seconds on low.
Fold in the berries using a large spoon or spatula.
Using a scoop, evenly distribute the batter into muffin cups. When scooping, generously scoop the batter. The scoop swill be heaping.
Place in oven, bake at 375 for about 20-23 minutes or until a toothpick inserted in center comes out clean. Let sit on counter and cool for about 10 minutes, then remove from pan. Freeze any leftovers for a quick breakfast on a busy morning!

Tips:
-Do not be alarmed, the batter is very thick, similar to cookie dough batter.
-Do not over mix the batter and especially make sure to FOLD in the fruit so it will not get crushed before baking.
-Use fresh fruit such as blueberries, blackberries, marionberries etc. If you are using frozen fruit, do not thaw before baking. Take from freezer measure and fold into batter.


6/13/15

Cranberry Avocado Salad with Sweet White Balsamic Vinaigrette


Father's Day is always a grilling holiday at our house. We cook up meat and make a few salads and a yummy dessert and Dad is a happy camper (mom too)! I pinned this Cranberry Avocado Salad with Sweet White Balsamic Vinaigrette from the Cafe Sucre Farine on my Salad and Veggies Board a few months ago. It's definitely going to be in our regular salad rotation this summer!
The Sweet White Balsamic Dressing and crunchy sweet nuts are the perfect topping for the creamy avocado and greens. I could eat this salad every single day.







Cranberry Avocado Salad with Sweet White Balsamic Vinaigrette
Found on Pinterest - from Cafe Sucre Farine

for dressing:
⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oil
⅓ cup extra virgin olive oil

for salad:
12-16 ounces baby spinach, arugula, field greens
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup Candied Spiced Almond
For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.

For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about ¼ cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper.
Serve with the extra dressing.

Spiced Almonds
5 cups sliced almonds, or a 1 pound package
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon
1 teaspoon cumin
1-1 ½ teaspoons smoked paprika* – some smoked paprikas are quite hot, if you don’t like “hot”, just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt

1. Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.

2. Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.

3. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.

4. Add the nuts and stir gently to coat. Don’t worry if you have some clumps of caramelized sugar – they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.

5/7/15

Breakfast Croissant Quiche Cups






These little Breakfast Quiche Cups are made with croissants and easy to whip up in just a few minutes. They are perfect for the Mother's Day brunch you're planning.
You've got that covered, right??
If not, here are a few suggestions to help you out...


One-Bowl Berry Coffee Cake, super simple and can be made a day ahead! 




If Mum loves pancakes, try this recipe for Sour Cream Pancakes. Absolutely melt in your mouth delicious. It's my copycat recipe for Penny Ann's Sour Cream Pancakes. Don't forget the home made syrup. 




 For a meal in a salad, try this recipe for Cobb Salad with Creamy French Dressing. Crunchy, salty, creamy all in one bite. 




Does your mom love Panera? You'll be her favorite when you make this copycat version of the Panera Strawberry Poppy seed Chicken Salad.  And who doesn't want to be mom's favorite??




You say you can't cook? Here's a no fail recipe for Fruit-Filled Virgin Sangria. Buy a glass pitcher and a few glasses and give all to mom for her special day, filled with this colorful delicious drink!




Every mom I know LOVES this dish.  If you can't take her to Italy, the least you can do is bring Italy to her.  Magherita Pasta. Takes just a few minutes to make.  Serve it with some bread and a green salad.
Best dinner.
Ever.





Don't forget dessert! Nan's Coconut Cake  is mom's favorite. Made with a cake mix and add-ins, it's simple and can be made a day or two ahead. Store in fridge. Top with fruit just before serving.
If this doesn't make mom love you, nothing will.




If mom is a Swig Cookie fan, make these. The original (Almost) Swig Cookie.
Gift plan: Give her a bottle of coconut flavoring (don't forget the squirt spout) a big glass, some fresh limes and some Diet Coke.
The family inheritance will be all yours.




Past Mother's Day Menus and recipes: 










Breakfast Croissant Quiche Cups
A Bountiful Kitchen

3 large croissants, sliced into 1/4 inch pieces
10 large eggs
1 cup half and half
1 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons prepared pesto
1-1 1/2 cup chopped fresh spinach
3 green onions, chopped
8 slices bacon, cooked until crisp, chopped
2 cups grated cheese any type (cheddar, Monterey Jack, Swiss)

Generously grease muffin cups. 
Place croissant slice into greased muffin cup. You may need to press down a bit, or tear it in half to fit the slice in the muffin cup. Beat eggs and half and half together (I like to use a blender), add salt and pepper, mix again. Set aside.
Spoon about 1/2 teaspoon pesto over each croissant piece in cup. 
Top with chopped spinach, green onions, bacon and grated cheese. 
Pour the eggs over the croissants in the cups*. Fill the cups about 3/4 full of the egg mixture, or until all of the egg is used up.  
Let sit overnight in refrigerator (see tips below), covered with plastic wrap or bake in 350 oven for about 20-25 minutes until puffed and golden. 
Let sit for 5 minutes, then run a knife around the edge of the muffin cup and remove to a platter. Serve immediately or at room temperature. 

Tips:
-Make sure to generously grease the cups both sides and bottom or the egg will stick. 
-*The amount of quiche cups will depend on the size of the muffin cup, this recipe generally makes about 15-18 medium size cups. 
-It is best, but not necessary, to let the prepared quiche cups sit in the fridge for at least an hour before baking. This allows the egg mixture to completely soak into the croissant and creates a yummy bread pudding type texture. If preparing the quiche cups the day before serving, remove from fridge and let sit on counter for 30 minutes before baking. Bake uncovered. 
-The baked cups freeze well. After baking, place any leftovers in a Ziploc bag after completely cooled. Freeze. When ready to use, place on a paper towel and heat in microwave for about 1 minute. 
-We love this dish served with Chili Sauce or Sheri's Simple Salsa

3/13/15

ABK's Fresh Strawberry Pie






I originally posted this pie recipe back in 2009, when I was trying to find a recipe for strawberry pie made without Danish Dessert or Jello. I couldn't find one I loved, so I came up with my own version.
This recipe has just a few ingredients, and is so simple to make.


Start with fresh strawberries

Cook a few of the berries, add sugar and cornstarch

add a little strawberry jam
mix the glaze with the fresh berries

dump into the crust



It starts with a home made single pie crust, fresh berries, strawberry jam and a little sugar and cornstarch to thicken the glaze. It tastes like a strawberry pie should.
Hope you love this recipe and enjoy Pi Day tomorrow!







Fresh Strawberry Pie
A Bountiful Kitchen


1- 8 inch baked and cooled pie or tart crust
2   quarts strawberries, washed and hulled, divided
½ cup sugar
1 ½ tablespoons cornstarch
2 tablespoons strawberry jam
red food coloring
Whipping cream

Mash about 1 cup of the strawberries in a small saucepan. Add the sugar and strawberry jam. Stir to dissolve.Whisk in cornstarch, and cook over medium heat until bubbly and mixture begins to thicken, about 10 minutes. Add about 5 drops of red food coloring, stir. Set aside to cool. Cut the remaining strawberries in half and place in large bowl. After the sugared mixture is cooled, pour over the fresh strawberries, and mix gently. Pour all of the strawberries into the pie shell. Refrigerate for about 2-3 hours. Top with whipping cream.

Tips:
-Use the freshest strawberries you can find, without bruises or discoloration.
-Serve pie with in about 6 hours of assembling if possible.
-You may use either a single pie crust or a tart shell.
-Keep refrigerated until ready to serve.
-Don't forget the whipped cream. Seriously essential.


2/16/15

Buttermilk Waffles with Berries, Ice Cream and Buttermilk Syrup







A long time ago, my daughter Brookie played volleyball. It was a tradition with her jr high team to eat waffles and ice cream for team breakfasts. Those early morning team gatherings in our kitchen were a whirlwind of giggling, sugar, and the scent of waffles cooking before the girls ran out the door to make it to class.
If you love waffles and whipped cream, you're going to love waffles and ice cream.
One bowl, one waffle iron.
So simple.
So good.





Buttermilk Waffles with Berries, Ice Cream and Buttermilk Syrup
print recipe

2 cups cake flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/2 cup buttermilk
1 cup milk
2 eggs, beaten
1/4 cup melted butter
nonstick vegetable spray for coating waffle iron
berries
vanilla ice cream

Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined with fork or large spoon (don't over mix the batter). The batter should look slightly lumpy.
Spray the waffle iron with the nonstick vegetable spray. Pour 3/4 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
Top waffles with fresh berries, buttermilk syrup and ice cream.
Yield about 5 waffles.


Buttermilk Syrup
1/2 cup butter (not margarine)
1/2 cup buttermilk
1 cup sugar
2 teaspoon vanilla
1/2 teaspoon baking soda

Heat butter, buttermilk, and sugar in a saucepan. Heat until boiling, stirring often. Boil for about 1 minute. Remove from heat and add vanilla and baking soda. Stir until combined. Serve immediately. Refrigerate any leftovers.

Tips:
-I usually double the waffle batter and the buttermilk syrup for a family of 6.





1/23/15

Fresh Lemon Ricotta Pancakes- Wildflower Bread Co. Copycat





For the past few years, we've spent a lot of time in Phoenix at baseball tournaments. Phoenix seems to be the chain restaurant capitol of the U.S. !  You know my rule about eating out while on the road, right?
Rule number one:
No eating at places we have back home.
Rule number two:
Refer to rule number one.

When we go on a baseball trip, I never really plan on eating good food due to two main reasons:
1. Baseball trips usually involve carting around boys who aren't interested in eating much besides pizza and burgers, and more pizza and burgers. And Powerade.
2. The games are usually at 8am and 3pm. Not always, but it seems like it.  Right when the thermometer hits about 118 degrees. By the time you return from the morning game, it's time to grab a quick lunch and head back to the field. After you've stuffed yourself with Red Vines, sunflower seeds and Diet Coke for the second time in one day, and if you're in Phoenix in June, all you want to do after the second game is pass out on your bed in the hotel room and cool off.
For the rest of your life the evening, then get up and start the process again.
It seems like the movie Groundhogs Day :)
Really though, all joking aside, good times. Great memories.


NorCal Valley 2014 18U team



These two.  Trouble.

Soaking baseball pants in the hotel tub.
The only way to get red dirt out.
Hot water, TIde and soaking. 

keeping cool. 

Championship game. West Coast Regional, USA Baseball.
we lost :(

Had to buy these shades for summer road trips...

Looking for good restaurants takes a back seat at ball tourneys.  I usually head into survival mode which means- try to find a place to eat that doesn't either fry their entire menu and/or are known for their drive thru!
Occasionally, I  get lucky and find a place like Wildflower Bread Company. It's an Arizona chain (on the approved list of chains for vacay dining, because it's not in Utah). I love Wildflower's Lemon Ricotta Pancakes. They're light and fluffy and taste far better than anything you're used to eating in a semi-fast food place, or any place, for that matter!
If you've never made pancakes from scratch, this recipe is quick and easy and something you'll be able to enjoy in just a few minutes after mixing together.   I promise you this- you'll wonder why you ever bought a box mix, and vow to never, ever go there again.







Fresh Lemon and Ricotta Pancakes
A Bountiful Kitchen
print recipe

2 eggs
1 cup ricotta
2 tablespoon sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 cup water
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Heat griddle to medium high heat or 350 degrees. You may also wait to heat griddle until after the pancakes are mixed. I do this before mixing the batter because my griddle takes a while to fully heat.
In a large bowl, whisk the eggs. Add ricotta, sugar, lemon juice and lemon zest. Whisk together.
Add the water and whisk again.
Add the flour, baking soda, baking powder and salt all at once. Mix just until the wet and dry ingredients are incorporated.  Do not over mix. The batter does not need to be smooth. Let sit for a couple of minutes.
Grease hot griddle with little butter or oil.
Check the batter, it should be similar to the  consistency of a cake batter that can barely be poured.
Using a 1/4 cup measure, scoop out the pancake batter onto the griddle. Cook until the edges of the pancakes bubble and the bubbles pop. Flip the pancakes. Do not pat down. Do not flip more than once. The pancake is done when you quickly touch the middle of the pancake with a spatula, and the pancake springs back. If the batter is too thick, thin with a little water or milk.
Serve immediately with fresh blueberries and syrup.
Serves 4.

Tips:
-Bottled lemon juice may be substituted, but fresh is best.
-This recipe is easily doubled, if doubling, you may use 3 eggs instead of 4.


1/19/15

Banana Bread with Coconut Oil













A while back, a reader suggested I try using coconut oil instead of butter in my favorite banana bread recipe. I was a bit hesitant, but so glad I switched out coconut oil for butter because the result was
W O W! Sometimes a fat substitution = less flavor, or inferior flavor, or a less than desirable texture. Not so with coconut oil.




Opinions differ on the benefits of coconut oil, but most critics agree coconut oil is better for your body than butter.  If it's better for you, and taste is not compromised, I'm in.
I also experimented a bit with a pineapple banana bread and a chocolate loaf variation.
Loved all three, recipes below.
Give it a try.
I think you'll love it too.







Banana Bread with Coconut Oil 
A Bountiful Kitchen
print recipe

1/2 cup coconut oil
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
1/2 cup buttermilk
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 very ripe, mashed bananas

Grease and line (with parchment paper) one large or two medium loaf pans.
Preheat oven to 350 degrees, place rack in middle of oven.
Place the coconut oil, sugars and vanilla in a bowl. Mix on medium speed until oil and sugars are combined and smooth. Add eggs. Beat for an additional minute on medium speed, add buttermilk until combined.
Add all dry ingredients. Mix on low speed just until wet and dry ingredients are combined, about 20 seconds. Add mashed bananas and mix on low for about 1-2 minutes, scraping down sides and bottom of bowl one time to make sure the ingredients are all incorporated. Blend until bananas are mixed in well with other ingredients. Do not over mix, do not mix on high speed.
Spoon batter into prepared pans.
Bake at 350 degrees for 40 minutes (for two medium pans) 50-55 minutes for one large loaf pan, or until toothpick inserted in middle of loaf comes out with a few moist crumbs attached. When the loaf is touched in the middle, the loaf should spring back.

Pineapple-Coconut Bread
1/2 cup coconut oil
1 cup white sugar
1/4 cup brown sugar
2 eggs
1/2 cup buttermilk
1/2 cup crushed pineapple, drained
1/2 cup sweetened flake coconut
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 ripe bananas, mashed

Chocolate Banana Bread
same ingredients as original banana bread with the addition of:
1/3 cup unsweetened cocoa powder
1 cup semi sweet chocolate chips
Add the cocoa powder and chocolate chips at the same time the flour is added to the bowl. Mix as directed.

Tips:
-To line the pans with parchment, I place the paper on a counter, then place the pan on top of the paper. Trace around the bottom of the pan with a pen, then cut out the shape and place in the bottom of the pan. I usually double or triple the paper and cut several out at one time. You may also purchase pre cut liners in a baking supply store. I always recommend using a liner so the bread does not stick to the bottom of the pan. I also always grease with spray oil the bottom and sides of the pan to insure the bread does not stick.
-For the best banana bread, the bananas should be very ripe. I use bananas that have black skins and are so soft, they can easily be mashed with a fork in a small bowl. If the bananas are extremely ripe, and you are using a stand mixer, the bananas may be added whole and will easily break up with the use of a paddle attachment.
-Remember, do not over mix the bread. If the mixer is set on a high setting, air will be mixed into the batter and the bread will have a light texture, instead of a dense texture, which is desired in a quick bread.
-If you have an abundance of bananas and no time to make banana bread:
Peel the whole, ripe bananas.
Place the whole bananas in a ziplock bag. Freeze until ready to use.
When ready to use, thaw on counter, or place in microwave for a few minutes or until softened and thawed. Drain any water off of thawed bananas before using.


11/24/14

Fresh Cranberry, Orange and Dried Cherry Sauce



If you have a food assignment for Thanksgiving, and you are hesitant to try anything too risky, this is your dish. Guaranteed homemade success.
Make a double batch, scoop into a mason jar, tie with string and you'll have the perfect hostess gift.
Only 3 more days!
Happy Thanksgiving week.






Fresh Cranberry, Orange and Dried Cherry Sauce
A Bountiful Kitchen
print recipe

11/2 cups water
1 cup sugar white or brown
1 teaspoon cinnamon
2-3 tablespoons orange juice concentrate*(optional)
8 oz dried cherries**
1 10-12 oz bag of fresh cranberries

In a medium saucepan, stir together water, sugar, cinnamon and 2-3 tablespoons orange juice concentrate. Bring to a boil. Reduce the heat to medium.
Add the fresh cranberries and dried cherries. Cook for about another 3-4 minutes, until cranberries pop and mixture thickens a bit. Don't worry, it will continue to thicken as it cools.
Let cool, then pour into dish or jars, cover and set in refrigerator until ready to serve.
Yields enough sauce for approx 8-12 adults, depending on if they are cranberry sauce lovers, or not :)
Keeps for about 1 month.

Tips:
-*the oj concentrate is optional. I thaw (or partially thaw)  a frozen container of oj and scoop straight from the can.
-**some dried cherries have sugar added, some do not. Either works for this recipe.
-you may partially cover the saucepan if the berries are splattering as they burst.