Tuesday, July 20, 2010

: Monday : Nourishment :

Summer has been cooking us. We decided to be a little cooler on some nights with cold meals including pesto pasta and this cold pasta salad with fresh sweet white corn, cherry tomatoes, red pepper, shallots, herbs, penne pasta, sea salt, Italian dressing and anything else I may not be thinking about right now. We crumbled chips on top and served with fresh organic baby spinach.

This was an easy, satisfying mixture. I would say it was a pasta turkey keilbasa casserole without the casserole dish.

Easy and simple.... fresh sweet white corn, uncooked...... steamed kale..... a sweet onion, garlic, turkey keilbasa, golden zuchinni mixture....... oatmeal seed muffins.

Muffins made with oat flour, oats, buttermilk, and sunflower and flax seeds.

This was a recipe my mother-in-law brought over from having seen it in the Sacramento Bee. This is where to find the cool summer recipe that includes bacon, fresh corn, canellini beans, fennel, and so on.... Another one of those delicious cold dinners in our house.....


Blueberry bars with oat crust were a fantastic breakfast treat that should have been made for dessert with a scoop of vanilla ice cream on the side.

We recently found a cute recipe book at the thrift store called Alpha Bakery and Luke picked out Lemon Bars.....they were very delicious...a little too delicious.

Strawberry shortcake is a classic dish....but perhaps this might be called strawberry angel food cake. I baked this recipe as follows:

Angel Food Cake Recipe

12 Egg whites
1 1/2 teaspoons Cream of tartar
1 1/2 cups Sugar, divided
1 1/2 teaspoons Vanilla
1/2 teaspoon Almond extract
1 cup Sifted cake Flour (I used wheat flour)
1/4 teaspoon Salt

 Preheat the oven to 375 degrees. Basically, mix everything together. Pour into ungreased 10 x 3 3/4-inch Angel Food pan, which I didn't do, but that is what you are supposed to do. Gently cut through batter with metal spatula. Bake until top springs back when lightly touched with finger, about 30 to 40 minutes. Invert cake in pan on funnel or bottle neck. Cool completely, about 1 1/2 hours.

I topped it with strawberries from our local farmer's market, cut up and marinated in sugar. And, of course, whipped cream topped it all off.


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