Archive for the ‘Strawberries’ Category
I’m usually pretty good at coming up with ideas for dinner but a healthy side dish to go along with dinner is another story. I tend to focus only the main dish, then by the time we eat I either don’t have a side dish to go with the meal or I just throw together a small salad. Since salads have become a side dish staple in our household I decided to spice things up with this awesome strawberry spinach salad. I love strawberries in anything so I knew this dish wouldn’t disappoint. Needless to say, my husband and I both enjoyed it.
If you like to make things ahead of time, which I do, you can make the dressing hours before dinner and store it in the refrigerator. I made the dressing using my little food chopper and it worked nicely. Also, I purchased a little bottle of champagne to make the dressing, rather than buying an entire bottle for a tablespoon and a half. The almonds and strawberries are such a delicious combination with this dressing – you must make this soon!
Strawberry Spinach Salad
For the dressing:
1 cup fresh strawberries, sliced
2½ tablespoons apple cider vinegar
1½ tablespoon champagne
1 tablespoon sugar
Pinch of salt
For the salad:
Baby spinach leaves, rinsed and dried
Sliced almonds, for topping
Sliced fresh strawberries, for topping
In a blender or food processor, combine the strawberries, vinegar, champagne, sugar and salt. Process until the mixture is well combined and completely smooth. Transfer to an airtight bottle or container and refrigerate until ready to use.
To serve, portion baby spinach leaves out on salad plates. Drizzle with the strawberry champagne vinaigrette. Top with sliced almonds and strawberries. Serve immediately.
I love smoothies, but it never occurred to me that I could actually make delicious smoothies at home. I usually just pay an arm and a leg for a smoothie at Jamba Juice. Heck, we have a Jamba Juice in our condo building so it’s pretty darn convenient to just grab one there! However, when I saw this recipe I knew I had to at least try making my own smoothies. I’m sure glad I did! They were incredibly easy to make (you just need a blender or food processor) and it’s also a great way to save a few bucks!
This was the perfect afternoon snack, but I’m sure it would make a delicious breakfast as well. I love the addition of flax seed in this recipe, it’s a great way to add more nutrients to your smoothie! This is such a simple recipe – fruit, yogurt, milk, and flax seed. Most importantly, there is NO sugar added. I just love that! On a final note, I did add a bit more milk to my smoothie since it looked a bit thick. I didn’t adjust the original recipe so keep that in mind when you make this. I’m already looking for more smoothie recipes to try!
Yield: 2 large or 3 small smoothies
8 oz. low-fat vanilla or plain yogurt
1 large banana
1½ cups chopped pineapple, frozen
1½ cups frozen strawberries
2-3 tablespoons ground flax seed
¼ cup milk
Combine all ingredients in a blender or food processor. Process until thick and smooth. Add ice to thicken, if desired, or milk to thin. Serve immediately.
Source: Annie’s Eats
People frequently ask me what my cravings have been so far this pregnancy. I never really know how to answer that question since I haven’t had a lot of weird pregnancy cravings (yet, that is). However, I have been eating fruit like it’s going out of style – so I think that’s my biggest craving so far. Watermelon, strawberries, or any other type of fruit I can get my little paws on I’ll eat!
Now who wouldn’t crave these?
The moment I saw these strawberries at the store I knew I needed to make something with them….so that’s exactly what I did! After snacking on them I decided to make strawberry sorbet (along with this strawberry cake). I purchased an ice cream maker last summer and I couldn’t be happier with it! Since it has been on a brief hiatus in our closet over the winter I was very excited to bring it out to celebrate the warmer weather. I made this strawberry sorbet a couple times last year and I was glad to bring it back in our ice cream/sorbet rotation! The recipe recommends straining the seeds but I skipped that step. I love the texture the seeds add to the sorbet! By the way, if you are looking for additional ice cream/sorbet recipes I highly recommend The Perfect Scoop by David Lebovitz.
Makes about 3 cups
1 lb. fresh strawberries, rinsed and hulled
3/4 cup sugar
1 teaspoon kirsch (optional)
1 teaspoon freshly squeezed lemon juice
Pinch of salt
Slice the strawberries and toss them in a medium bowl with the sugar and kirsch, if using, stirring until the sugar begins to dissolve. Cover and let stand for 1 hour, stirring every so often.
Puree the strawberries and their liquid with the lemon juice and salt in a blender or food processor until smooth. Press the mixture through a strainer to remove the seeds if you wish.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Source: The Perfect Scoop by David Lebovitz
I rarely bake cakes since my husband and I don’t need an entire cake laying around the house, even though we could totally polish one off. Since my mother-in-law, brother-in-law, and their friends came to visit this weekend I was excited to bake a cake for their visit. It’s always difficult to decide what to bake since I have so many items on my to-bake list. I wanted something that was light, fruity, and required basic ingredients. Well, this strawberry cake definitely fit the bill!
I was glad I decided on this particular cake since everyone really enjoyed it. It was very easy to make and the end result looks beautiful. I loved how the sliced strawberries peeked through the top of the cake. I served it with Cool Whip since I didn’t want to put a heavy frosting on such a light cake. The result was delicious!
6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced
2 tablespoons turbinado sugar, for sprinkling on top of cake
Preheat oven to 350 degrees. Butter a 10-inch springform pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined.
Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.
Bake cake for 10 minutes at 350 degrees. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.