I did not realize that spinach could be amazing. But it can. And it is easy. I put this on top of cottage cheese on top of a baked potato for a quick meal.
Heat some olive oil (just a bit) in a large skillet over medium-ish heat. Add fresh spinach, 1 clove minced garlic, some salt and pepper, and REAL maple syrup. Perhaps a tablespoon or two. Stir until evenly wilted, remove from heat and add just a bit of cream.
That's it. It is very, very good.
Wednesday, March 30, 2011
Monday, March 28, 2011
Lavender Vanilla Sugar Cookies
1 T lavender
2/3 c sugar (I used vanilla sugar)
1 c unsalted butter, softened
1 1/2 t pure vanilla extract
2 c all-purpose flour
1/8 t salt
Grind lavender and sugar in a coffee grinder or food processor. Combine with butter in a medium sized bowl and beat until light and fluffy. Add vanilla and combine. Add flour and salt and carefully carefully mix until just combined. Dough should be soft but not sticky, and guess what? No eggs. So go ahead and eat it without fear of illness. Form dough into two balls and flatten into a disk and wrap in plastic wrap. Chill 2 hours or overnight.
Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. Roll out dough on a lightly floured surface with a floured rolling pin to 1/4-inch thickness. Cut out with cookie cutters and place on prepared sheet. I sprinkled them with white sugar crystals at this point. Put back in the fridge for 10 minutes.
Bake for 8 to 12 minutes, depending on the size of your cookie. You want these underdone so that they are still soft. Let cool completely. No frosting needed.
2/3 c sugar (I used vanilla sugar)
1 c unsalted butter, softened
1 1/2 t pure vanilla extract
2 c all-purpose flour
1/8 t salt
Grind lavender and sugar in a coffee grinder or food processor. Combine with butter in a medium sized bowl and beat until light and fluffy. Add vanilla and combine. Add flour and salt and carefully carefully mix until just combined. Dough should be soft but not sticky, and guess what? No eggs. So go ahead and eat it without fear of illness. Form dough into two balls and flatten into a disk and wrap in plastic wrap. Chill 2 hours or overnight.
Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. Roll out dough on a lightly floured surface with a floured rolling pin to 1/4-inch thickness. Cut out with cookie cutters and place on prepared sheet. I sprinkled them with white sugar crystals at this point. Put back in the fridge for 10 minutes.
Bake for 8 to 12 minutes, depending on the size of your cookie. You want these underdone so that they are still soft. Let cool completely. No frosting needed.
Saturday, March 26, 2011
Homemade Chocolate Pudding
Okay folks. This recipe is a must. It is amazing warm or cold. It is just amazing. I use 3 different cocoa powders that I buy every time I am in SLC at Tony Caputo's, but you can just use whatever cocoa powder you have on hand.
2 T cornstarch
1/8 t salt
1/3 c cocoa powder
1/2 c sugar
2 large egg yolks, lightly beaten
2 c milk (I've used skim, I've used half and half)
2 T butter
2 t vanilla extract
handful of chocolate chips (I used Nestle semi-sweet)
In a medium saucepan whisk together the cornstarch, salt, cocoa powder and sugar. In a bowl combine the milk and egg yolks and slowly add to the mixture in the saucepan, whisking until combined. Set over medium heat and stir constantly until the mixture thickens and boils for 1 minute.
Remove from heat and stir in butter, vanilla and chocolate chips until smooth. Eat immediately or later. If chilling be sure to put a piece of plastic wrap pressed on to the pudding to prevent a skim from forming. ENJOY.
2 T cornstarch
1/8 t salt
1/3 c cocoa powder
1/2 c sugar
2 large egg yolks, lightly beaten
2 c milk (I've used skim, I've used half and half)
2 T butter
2 t vanilla extract
handful of chocolate chips (I used Nestle semi-sweet)
In a medium saucepan whisk together the cornstarch, salt, cocoa powder and sugar. In a bowl combine the milk and egg yolks and slowly add to the mixture in the saucepan, whisking until combined. Set over medium heat and stir constantly until the mixture thickens and boils for 1 minute.
Remove from heat and stir in butter, vanilla and chocolate chips until smooth. Eat immediately or later. If chilling be sure to put a piece of plastic wrap pressed on to the pudding to prevent a skim from forming. ENJOY.
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