tagged 
recipes, whole foods, berries in Foodie Fridays, Recipes
recipes, whole foods, berries in Foodie Fridays, Recipes Entries in Foodie Fridays (12)
Friday
22Aug
Foodie Friday - Berry Cornmeal Cake
Friday, August 22, 2008 at 11:18AM
If you have fresh berries that actually make it into a recipe before being devoured, try this one..! One of Yvonne's professed favorites... Enjoy!!
Preheat oven to 375º.
In a large bowl, mix flour, cornmeal, baking powder, salt and sugar.
In a medium bowl, whisk together buttermilk, eggs and melted butter, pour over flour mixture and stir to combine.
In a 10-inch cast iron skillet, heat the remaining tablespoon of butter in the oven until melted and skillet is hot, about 5 min.
Remove from oven; swirl to coat bottom of skillet.
Pour batter into skillet; scatter berries on top.
Bake for 45-50 minutes. Let cool for 30 min., then run a knife around the edge to loosen from skillet.
Cut into slices and serve in skillet warm or at room temperature.
Visit Denise & Yvonne at CookingforReal.net
- 1 1⁄4 cups whole wheat flour
- 1⁄2 cup buttermilk or 2T buttermilk powder +water
- 1⁄2 cup cornmeal
- 2 eggs
- 2T baking powder
- 7T sweet butter, melted plus 1T for skillet
- 1t salt
- 12 ounces berries
- 1 cup organic sugar
- (blackberries, blueberries, raspberries or mix them)
Preheat oven to 375º.
In a large bowl, mix flour, cornmeal, baking powder, salt and sugar.
In a medium bowl, whisk together buttermilk, eggs and melted butter, pour over flour mixture and stir to combine.
In a 10-inch cast iron skillet, heat the remaining tablespoon of butter in the oven until melted and skillet is hot, about 5 min.
Remove from oven; swirl to coat bottom of skillet.
Pour batter into skillet; scatter berries on top.
Bake for 45-50 minutes. Let cool for 30 min., then run a knife around the edge to loosen from skillet.
Cut into slices and serve in skillet warm or at room temperature.
Visit Denise & Yvonne at CookingforReal.net
Friday
15Aug
Foodie Friday - Pesto, Meatballs & Pasta
Friday, August 15, 2008 at 08:22AM This week's Foodie Friday will be featuring a new contributor, Jean Ann Van Krevelen: "... a serious foodie, an avid gardener and a crazed entrepreneur. " You can check out her other wonderful recipes and posts about food here at Portlandfoodie.com, as well as find links to her other two sites.
And for my vegetarian friends,
please note that the pork in the following recipe can be substituted
with a meat substitute product such as "Gimme Lean"... if you have other suggestions, please share them!
portlandfoodie.com post July 20th, 2008: http://www.portlandfoodie.com/pasta/
Tonight I made one of my new favorites...Pesto, Meatballs and Pasta. So easy to do...my meatballs were pork, a slight twist on tradition...here's what I did:
Meatballs
- 1 lb ground pork
- 1 to 1 1/2 cups panko
- 1/3 cup shredded parmesan
- 1 egg
- 1 tbsp dried basil
- 1 tbsp dried italian herbs
- salt
- pepper
Add all ingredients to a medium size bowl, squish together with your little hands until just combined. Divide and roll into balls according to your preference. I usually make them around the size of a half dollar. I like to use dried herbs since I will be browning and I think it takes the heat better.
I brown the meatballs all over in a heavy enamel coated cast iron pan. Cover the bottom of the pan with olive oil, make sure the pan is hot before adding meat. Remove when done. Drain excess grease from pan and deglaze with small amount of stock or white wine. Reduce to minimal liquid.
Pesto:
- 2 cups basil
- 1 cup shredded parmesan
- 1/2 cups toasted almond slivers
- 4 garlic cloves
- 1/3 to 1/2 cup extra virgin olive oil
In a food processor, combine basil, shredded parmesan, almonds, and garlic, pulse to create a paste. Continue processing while streaming in extra virgin olive oil until desired consistency is reached. I prefer mine to be a bit on the pasty side, not too much oil.
Add meatballs back into pan with deglazing liquid, add cooked pasta and pesto, stir to combine. Serve immediately, do not allow pesto to cook.
Hope you enjoy it!
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Friday
08Aug
Foodie Friday- Cukes and Peaches
Friday, August 8, 2008 at 07:57AM
From our friends, Denise and Yvonne, at Cooking for Real, two beautifully cooling dishes! Peach and Cucumber Salsa? Wow! (plus, I can't believe I actually found a stock photo of just peaches and cukes together.. how cool was that?)
Let me know how you like these...
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Let me know how you like these...
Peach and Cucumber Salsa
Makes about 3 cups,
3 peaches, pitted and chopped
1 cucumber, seeded and chopped
1/2 white onion, chopped
1 jalapeño (or hot pepper of your choice), seeded and finely chopped
1 T chopped mint
1 T chopped basil
Juice of 1 lime
Salt to taste
Toss all ingredients together in a large bowl then serve.
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Cucumber Yogurt Salad
1 medium cucumber, peeled
1 tablespoon finely chopped onion
2 teaspoons salt
1 small tomato, cut into 1-inch cubes
1 tablespoon finely chopped fresh coriander leaves
1 teaspoon ground cumin
1 cup plain yogurt
Dice the cucumber into 1/2 cubes.
Combine the cucumber with the onion and salt.
Let stand for 5 minutes, then squeeze out
as much liquid as possible Place the cucumber
mixture in a bowl and add the tomato and coriander.
Toast the cumin in an ungreased skillet
for 30 seconds over medium-low heat.
Add the cumin and the yogurt to the
cucumber mixture; toss and serve.
Stumble It!
Thursday
31Jul
Foodie Friday - Polenta & Italian Bread Salad
Thursday, July 31, 2008 at 11:22AM
Oo La La! All the best the summer has to offer! Suggestions and flavors of somewhere exotic and Mediterranean! Once again, from Denise & Yvonne of "Cooking for Real". Dig in!!
1 tube polenta, cut into 1/2 -inch slices
4 plum tomatoes or small red tomatoes, seeded, diced
1 cup diced cucumber
1 (10 ounce) can sliced ripe olives, drained
2 T balsamic vinegar
1 T olive oil
2 T fresh oregano (or 2 t dried)
1 T fresh basil
salt and pepper to taste
1/2 cup grated Parmesan cheese
Preheat an oven broiler. Grease 9 x 13 baking pan.
Line pan with polenta slices; set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.
Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.
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Mid-Summer Italian Bread Salad (from allrecipes.com)
1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber – peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
1/8 cup chopped fresh thyme
1/4 cup olive oil
2 T balsamic vinegar
Rub a peeled clove of garlic around a wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.
1 tube polenta, cut into 1/2 -inch slices
4 plum tomatoes or small red tomatoes, seeded, diced
1 cup diced cucumber
1 (10 ounce) can sliced ripe olives, drained
2 T balsamic vinegar
1 T olive oil
2 T fresh oregano (or 2 t dried)
1 T fresh basil
salt and pepper to taste
1/2 cup grated Parmesan cheese
Preheat an oven broiler. Grease 9 x 13 baking pan.
Line pan with polenta slices; set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.
Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.
***************************************
Mid-Summer Italian Bread Salad (from allrecipes.com)
1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber – peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
1/8 cup chopped fresh thyme
1/4 cup olive oil
2 T balsamic vinegar
Rub a peeled clove of garlic around a wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.
tagged food, polenta, summer, italian, mediterranean in Foodie Fridays, Recipes
food, polenta, summer, italian, mediterranean in Foodie Fridays, Recipes Friday
25Jul
Foodie Fridays - Summer Roots and Grains
Friday, July 25, 2008 at 07:09AM From your friends, Denise and Yvonne, at "Cooking for Real", a scrumptious salad using the root veggies ready for picking in the garden (we successfully grew 3 carrots this year! My first.. whoo hoo!)
Enjoy!
Early Summer Root and Grain Salad
- 2 med. potatoes, cooked, cubed
- 2 carrots, cooked, cut into coins
- 1 med. beet, cooked, cubed
- 1 finely chopped hardboiled egg
- 1 small red onion, finely chopped
- 2 T olive oil
- 5 T fresh lemon juice (2-3 large lemons)
- 2 T water
- 1 t sea salt
Cooked rice or grain (basmati rice, brown rice, or quinoa)
Lightly toss potatoes, beets, carrots, egg and onion together.
In a separate bowl, mix the oil, lemon juice, water and salt.
Pour most of mixture over vegetable s and toss gently to cover all the ingredients
Add more dressing to taste.
Chill before serving over hot or cold rice or quinoa.
***********
Denise and Yvonne can be found every Wednesday at the Anselma Farmers and Artisans Market in Chester Springs, PA. If you're in the area stop by and say hi!
Thursday
17Jul
Foodie Fridays - Two Salads Featuring Basil
Thursday, July 17, 2008 at 08:25PM 
This week's recipes feature my absolute favorite, favorite herb, ocimum basilicum, or basil. The quintessential smell of summer. ( Want a rush? Bury your nose in a handful of fresh basil, and breathe deeply... oh my.) As a side note, I own a little gem of a book, called The Pesto Manifesto: Recipes for Basil and Beyond
Enjoy!
SUMMER SQUASH AND BASIL SALAD
3-4 medium summer squash (zucchini, yellow), julienned
2-3 T. fresh basil, chopped
1 small sweet onion, sliced
3-4 T. Parmesan cheese, freshly grated
Toss together.
¼ cup red wine vinegar
¼ cup olive oil
3-4 cloves garlic, minced
½ t. salt
¼ t. pepper
¼ t. sugar
Combine and pour over the salad. Mix and serve.
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WARM LEMON-BASIL POTATO SALAD
2 ½ pounds small Yukon Gold potatoes or new potatoes cut into 1/8ths
Vegetable cooking spray
¼ cup lemon juice
4 garlic cloves, minced or 4 cloves roasted garlic
¾ cup chopped fresh basil
1 tablespoon Dijon mustard or Creole mustard
1 teaspoon salt
½ teaspoon freshly ground pepper
2/3 cup olive oil
½ medium size purple or sweet onion, chopped
¾ lb. green beans, steamed
Preheat oven to 475 degrees. Arrange potatoes evenly on a lightly greased pan. Coat with cooking spray. Bake for 20-25 minutes, stirring occasionally or until tender and golden.
Whisk together lemon juice and next 5 ingredients; whisk in oil in a slow, steady stream. Gently toss potato, green beans and onion with ½ cup of vinaigrette.
Option: Garnish with crumbled bacon and tomatoes. Serve on a bed of fresh spinach.
Friday
11Jul
Foodie Fridays - Traditional Slaw and Beets & Greens
Friday, July 11, 2008 at 07:48AM A couple oh-so -cool summer dishes to feed the family at home, or make a quick and delish contribution with to shared cook-outs. By Denise and Yvonne of "Cooking for Real". Enjoy!
Traditional Slaw
1 lb. cabbage, shredded
1 cup shredded carrots
½ cup chopped celery
½ cup minced red onion
Mix together well.
Dressing:
1 cup organic mayonnaise
2 T. red wine vinegar
2 T. organic sugar
1 t. celery salt
2 t. dill weed
1 t. garlic powder
Place ingredients in a jar and shake well. Add to cabbage mix according to taste and consistency.
Toss well. Enjoy!
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Shredded Beets and Greens with Sliced Oranges (from Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens
1 lb. beet greens, 2-3 bunches depending on size
1 T. olive oil
1 medium onion, sliced thinly in half moons
1 cup coarsely chopped beets
1 orange, peel and pith removed
Dressing:
¼ cup freshly squeezed orange juice ( 1 orange)
1 t. prepared mustard
1 T. Extra virgin olive oil
pinch of salt
Cut off beets from stems, then seperate the leaves from the stems at the base of the leaf. Discard the stems. Wast the leaves well and cut into strips about ½ inch wide. Set aside.
Sauté onions for 5-8 minutes, until translucent. Meanwhile, peel and coarsely grate beets with a hand grater (wear gloves or you will have pink hands!) or in a food processor. Add beets to onions and sauté for about 2 min.
Add greens and stir well. Cover and cook on med-low heat for 8-10 min. until greens are tender.
Mix together dressing recipe. Drizzle over cooked beets and greens just before serving. Top with orange slices.
Serve hot.
(Visit Denise & Yvonne at CookingForReal.net, or at the Anselma Farmers Market in Chester Springs, PA.)