mysavoryspoon

New GDPR Notice

noreply@blogger.com (Cheri Savory Spoon) — Sat, 26 May 2018 02:47:00 +0000

May 25, 2018

Sorry about another GDPR Notice but today is the day and it has to be done.....

Thanks so much for supporting and following Mysavoryspoon. You are receiving this email because you have subscribed to my food blog at some point along the way. I’ve updated my privacy policy to comply with the EU General Data Protection Regulation (GDPR). The Policy now reflects changes in data privacy laws and added details about how the information is managed that you share with me.

I take my data privacy responsibilities seriously and want make sure you have current and accurate information about how your personal data is handled. If you’d like to find out more, you can read my Privacy Policy, on the Mysavoryspoon website.

I value all my readers and welcome their support and will treat your information with respect. If you are happy with me you don’t have to do a thing. However if you no longer wish to be hear from me, please unsubscribe at the bottom of this email or send me an email at cheri@mysavoryspoon.com with unsubscribe written in the heading and I will remove your information from the database.

I enjoy creating new dishes, learning about new foods and techniques and will be back to posting again soon.

Happy eating;)

Thank you,

Cheri Soyland
Mysavoryspoon.com

Butternut Squash Quinoa Salad Stacks

noreply@blogger.com (Cheri Savory Spoon) — Fri, 12 Jan 2018 20:14:00 +0000

Butternut Squash Qunioa Salad Stacks

Sometimes working with food can be great fun, almost play like. Playing, we’ll call it creating with different textures and flavors is what happened with this particular recipe. It all began with a trip to the farmers market. As I made my way among my favorite farmers and vendors I noticed a tub of very long necked butternut squash and thought, hmmm, I could stack that, and so began this idea. The quinoa is packed with spinach, dried cherries and walnuts, then everything is assembled and drizzled with a simple balsamic glaze. The sweetness of the cherries against the savory silky squash pops with flavor making this a delightful respite from the everyday typical salad. Even better is that these butternut squash quinoa salad stacks are nutritious, healthy and delicious.

*I roasted a whole butternut squash but only used the “neck” part for this recipe. We love roasted veggies so I will be incorporating the rest of the squash into another meal;)

Quinoa and Spinach

Author: Cheri

Butternut Squash Qunioa Salad Stacks

ingredients:

1 medium butternut squash (longest neck you can find)
1 cup tri-color quinoa, rinse thoroughly
2 cups fresh spinach, cut into thin strips
1/3 cup dried cherries (cut into small pieces)
1/3 lightly toasted walnuts, coarsely chopped
Balsamic glaze (you can make you own, I bought mine at Trader Joe’s)

instructions:

Preheat oven to 400F. Prepare a baking sheet with aluminum foil, for easy clean-up.
Peel, then slice butternut squash into ½ to ¾ inch thick slices. Place on prepared baking sheet, drizzle with olive oil and a sprinkle of salt. Bake for 25 to 35 minutes. Remove from oven set aside.
In the meantime, prepare quinoa. Add quinoa to 2 cups of water, bring to a boil, let simmer approx. 12 minutes. Remove from heat, let steam for 10 minutes.
In the same pan that you cooked the quinoa in add the spinach, stir and let wilt. Wait 10 more minutes then add in cherries and walnuts.
To assemble, place a scoop of the quinoa mixture on a plate and then add a butternut round, top it with another scoop of quinoa, another round, (I made mine 3 rounds high). Drizzle lightly with balsamic glaze. Enjoy!

Created using The Recipes Generator

Cauliflower and Quinoa Casserole

noreply@blogger.com (Cheri Savory Spoon) — Tue, 09 Jan 2018 23:19:00 +0000

Cauliflower and Quinoa Casserole

Happy New Year everyone! Here’s to new beginnings and the promise of good things to come. For me a fresh start is rejuvenating, almost like a computer reboot. This year started off with a bout of pink eye and the flu bug, but I’m now upright and ready to go. A few years ago I stopped making resolutions and replaced them with a single word. Gratitude is the word of 2018. I know it’s vague but if I keep reminding myself, I feel my outlook and actions will stay on track.

Sunrise Trail

Christmas Eve, the day before I got sick we hiked the Sunrise Trail in Scottsdale. It was fun to see so many people out and about. The desert is very dry right now, rain is needed.

Cauliflower and Tri-Color Quinoa Casserole

What can I say about cauliflower, it’s delicious and unassuming. Love this tasty little orb. Today’s recipe is about roasting the cauliflower first and combining it with cooked quinoa, a little milk and cheese. It’s that easy! I used tri-color quinoa for the first time and absolutely love how it looks, can’t believe I’ve stuck to the same old brand all these years. This dish is comforting and delicious!

This recipe has been adapted from Cookie and Kate.com.

Yield: 6 to 8Author: Cheri

Cauliflower and Quinoa Casserole

prep time: cook time: total time:

ingredients:

2 cups water
1 cup tri-color quinoa, rinsed
Small cauliflower, cut into florets
1/2 teaspoon salt
1/8 teaspoon white pepper
1 cup cheddar cheese, divided
1 cup milk
1/4 cup panko

instructions:

For Cauliflower

Preheat oven to 400 degrees. Cover large rimmed baking sheet with aluminum foil.
Place cauliflower in medium sized bowl, top with 1 to 2 tablespoons of olive oil and mix until florets are lightly coated. Pour onto prepared baking sheet, sprinkle with salt and pepper.
Roast 20 to 25 minutes, until tender and lightly caramelized.

For Quinoa

Bring water to a boil in a medium-sized saucepan, add quinoa. Reduce heat to low and let simmer about 12 to 15 minutes. Turn off heat and let sit approx. 10 minutes.

To Complete Cauliflower Casserole

Lightly grease 9" x 11" casserole dish
Add cauliflower
Add milk and one half of the cheese to the cooked quinoa, pour into casserole dish on top of cauliflower, mix evenly. Add remaining cheese, then top with panko.
Bake uncovered for 20 to 25 minutes. Remove from oven. Turn oven to broil.
Broil 2 to 3 minutes until lightly browned. Enjoy!

Created using The Recipes Generator

Roasted Cauliflower Creamy Mushroom Soup with Tarragon

noreply@blogger.com (Cheri Savory Spoon) — Tue, 12 Dec 2017 19:57:00 +0000

Roasted Cauliflower Creamy Mushroom Soup with Tarragon

The weather has finally turned in the Southwest. And when I say turned I mean we no longer need to use our air conditioners. It happens like this every year, one day the air conditioner is running and the very next the heater. The reality for those of us living here is two freakishly long seasons, winter and summer.

Cheddar Cauliflower

The veggies from the farmers market are looking spectacular. I usually arrive early with the intention of picking up what fruits and veggies look good to me that day. Many times I end up with a hodgepodge of produce. Last week I picked up cheddar cauliflower, mushrooms, beets, turnips and a whole lot of greens.

Before blending

Back in the kitchen I decided upon a Roasted Cauliflower Cream of Mushroom soup. Once pureed the cauliflower is silky and acts like a thickening agent, so no milk or cream was needed. I used shiitake, portabella and cremini mushrooms, dry sherry and tarragon. The immersion blender is my tool of choice and with a soup like this you get those little chunky bits. If you prefer a completely smooth soup use a stand blender.

Healthy and delicious, just what I needed to combat this year’s holiday baking season!

Roasted Cauliflower Creamy Mushroom Soup with Tarragon

Yield: 5 to 6Author: Cheri

Roasted Cauliflower Creamy Mushroom Soup with Tarragon

ingredients:

1 medium-sized cauliflower (I used cheddar)
Olive or coconut oil
Salt and pepper
1 large onion, finely chopped
2 stalks celery, thinly sliced
6 ounces portabella mushrooms
4 ounces shiitake mushrooms
10 ounces cremini mushrooms
3 cloves garlic, minced
1 teaspoon fresh tarragon leaves, minced
½ cup dry sherry
5 to 6 cups vegetable or mushroom stock

instructions:

Preheat oven to 400 F.
Roughly chop cauliflower into large florets. Toss with olive oil, season with salt and pepper, and place on a foil lined baking sheet. Roast for 25 to 30 minutes. Remove from oven, set aside.
In the meantime, clean and slice the mushrooms, discard woody stems.
In a large soup pot on medium high heat, add 2 tablespoons olive oil, then add onions. Sauté until tender about 6 to 8 minutes. Add mushrooms, season with salt and pepper, stirring occasionally. Cook until mushrooms have released their juices, reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown.
Now add garlic, stirring constantly for a minute or so. Add sherry, cook down until liquid has almost evaporated. Add vegetable stock and tarragon. Bring to a simmer and cook approx. 15 minutes letting all the flavors meld together.
Use an hand held immersion blender to purée. If soup is too thick add more stock, taste, season with salt and pepper.
Garnish individual serving bowls with tarragon sprigs, enjoy!

Created using The Recipes Generator

How Ina's Herbed Pork Tenderloins with Apple Chutney Saved The Day

noreply@blogger.com (Cheri Savory Spoon) — Tue, 05 Dec 2017 19:12:00 +0000

Herbed Pork Tenderloins with Apple Chutney

Entertaining during the holidays can sometimes seem like a daunting task. Especially when you are not well acquainted with your guests. This very scenario happened to me recently. After spending an abnormal amount of time trying to come up with a celebratory menu for a relative that I had not seen since we were kids; and after verifying there were no food intolerance or foods they simply did not like to eat I was stumped. I even started to dread the “mess” I got myself into. I was looking for something I could make ahead and something tried and true. Those words kept playing over and over in my head until I remembered an Ina Garten cookbook that I had received as a gift a few years back. It was then that this meal fell into place. “Make it Ahead”, a Barefoot Contessa cookbook with all of its tried and true recipes saved the day.

My husband prepared and cooked the pork and I made the apple chutney, which is fabulous by the way! The pork is seasoned with rosemary and thyme and then wrapped in prosciutto. We served crisp tender green beans and mash potatoes as sides. The pork was tender, moist and full of flavor and the chutney was the perfect accompaniment. Since we made Ina’s recipes exactly as they were written, I decided to link back to Ina Garten’s website instead. Click here.

Happy Holidays!

Bourbon Glazed Fruitcake Bars and Happy Holidays!

noreply@blogger.com (Cheri Savory Spoon) — Wed, 29 Nov 2017 17:16:00 +0000

Bourbon Glazed Fruitcake Bars

My phone buzzed me early this morning with news of yet another scandal. Oh I was shocked; not him too…… so hard to listen to day after day. But the beauty of having a news app is that I can also remove it. Now only good and hopeful thoughts for me till after the holidays. Not realistic you say, well my husband watches the news enough for the both of us and actually enjoys it, so why not.

It's beginning to look a lot like the holidays!

So it’s show time folks and time is flying by with lightning speed. There is still so much to do and plan, the holidays are here. I’ve decided to start the season off right with these Bourbon Glazed Fruitcake Bars. And oh are these good! They are packed with dried crystallized ginger, cherries, oranges, golden raisins and walnuts. They are dense and chewy. The bourbon glaze is subtle but if you’re not a fan maple syrup would work beautifully. The trick to these bars as you know there’s always a trick; is to stir the dry ingredients until everything is moistened and then press the batter firmly into the pan.

Here’s to a wonderful and happy season, sending lots of positive hugs your way, from my kitchen to yours, xo, Cheri

Bourbon Glazed Fruitcake Bars and Happy Holidays!

Author: Cheri

Bourbon Glazed Fruitcake Bars

Dense and chewy, these Bourbon Glazed Fruitcake Bars are a wonderful treat for the holidays!

ingredients:

For The Bars

Vegetable cooking spray or unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon Kosher salt
1/8 teaspoon ground cinnamon
1/2 cup firmly packed dark brown sugar
2 cups coarsely chopped raw walnuts
1/3 cup dried golden raisins
1/3 cup dried cherries
1/3 cup dried mandarin oranges (found these at Trader Joe's)
1/4 cup crystallized ginger, minced
1 large egg, lightly beaten

For The Glaze

1 tablespoon unsalted butter, melted
4 teaspoons bourbon
1 cup powdered sugar, (sift)

instructions:

Preheat oven to 325°. In a 8 - inch square pan; butter or spray sides and bottom, line bottom and sides with parchment paper, lightly grease parchment paper.
In a large bowl add flour and next 4 ingredients, stir until combined, then add sugar and next 5 ingredients, (break up any clusters of dried fruit).
Add egg, stirring until blended. (important step) Make sure all ingredients are moist. Press batter into prepared pan.
Bake for 35 to 40 minutes or until set.
Let cool approx. 20 minutes, then remove bars from pan and let set until completely cool. Ready to make glaze.
Stir together butter and bourbon in a small bowl. Whisk in powdered sugar; drizzle glaze over cooled fruitbars. Enjoy!

notes

Important: stir the dry ingredients until everything is moistened and then press the batter firmly into the pan.

Created using The Recipes Generator

Chicken with Gluten Free Pasta and Frisée

noreply@blogger.com (Cheri Savory Spoon) — Wed, 22 Nov 2017 01:14:00 +0000

I was sent complimentary products from Tresomega Nutrition to use for their “Organics for Life” Blogger Recipe Challenge for the purpose of creating a recipe. All thoughts and opinions are my own.

A few months ago I signed up for Tresomega’s very first annual blogger recipe challenge, you can read about the contest here. The contest was available to the first 50 bloggers that signed up. There are 3 parts to the contest; entrées , appetizers, and baking. You can chose to compete for all 3 categories or just one or two, your choice. For this recipe I used Tresomega’s Gluten Free Quinoa Fusilli Pasta which is wheat and corn free and the Tresomega Organic Virgin Coconut Oil. I’m submitting this recipe for the entrée category of the contest.

Tresomega quinoa pasta is made with a unique blend of organic royal Bolivian quinoa – a nutrient packed superfood, organic amaranth, an ancient grain rich in vitamins and minerals, and organic white rice.

Shredded chicken, apples, celery and frisée lettuce make this a winning combo. For those of you that are not familiar with frisée, it is a variation of endive that has curly leaves and a slightly bitter taste. In this recipe the sweetness of the apple played wonderfully with the frisée and the apple and celery brought on the crunch. Versatile, quick and easy, perfect for those fast paced week nights. Thanksgiving turkey can be easily subbed for the chicken. Heats up beautifully the next day.

To find out more info and purchase Tresomega Nutrition products, visit their website or visit them on social media:

Pinterest

Twitter

Facebook

Instagram

You can also purchase their products at: Sams.com, Amazon.com and Walmart.com”

#TookTheChallenge #Tresomega #OrganicsForLife

#glutenfree #HealthyFood

Yield: 4 yo 6Author: Cheri

Chicken with Gluten Free Pasta and Frisée

ingredients:

½ pound fusilli
2 tablespoons Tresomega Organic Virgin Coconut Oil, divided
2 cloves garlic, minced
2 stalks celery, sliced about 1/4 inch thick
3 scallions, sliced thin
1 lemon, juiced
1 to 2 cups of chicken broth
2 cups shredded chicken breast (I used a rotisserie)
1 small crisp apple, (I used a Pink Lady)
5 to 6 cups frisée, rough chopped
Handful parsley, rough chopped
Parmesan, grated for serving

instructions:

In a large pot of boiling salted water cook pasta until tender but firm. Drain, toss in 1 tablespoon of coconut oil, set aside.
In a large skillet on medium heat add remaining tablespoon of coconut oil, garlic, celery and scallions, sauté 2 to 3 minutes. Add chicken broth, one cup at a time, pasta, chicken and frisée, toss well until heated through. Add more chicken broth if needed. Top with apples and parsley. Serve with grated Parmesan on the side. Enjoy!

Created using The Recipes Generator

Gluten Free Banana Cake with Maple Syrup

noreply@blogger.com (Cheri Savory Spoon) — Fri, 17 Nov 2017 18:04:00 +0000

Gluten Free Banana Cake with Maple Syrup

This morning on our walk the sky was cloudy and it actually almost started to sprinkle, well maybe a total of 5 drops. We were trying to come up with a weather person like name for it and decided upon a trace. After consulting the dictionary I realized that trace has a few different meanings depending on how it’s worded in a sentence. And yes it does fit when talking about the weather, trace also fits when talking about food too and I can attest that there is no gluten in this banana cake, not even a trace, see…...

Now about this banana cake, it’s good, really good. If you need a gluten free dessert or hostess gift for this holiday season this would do the trick and you probably have most of the ingredients in your pantry anyway. The cooked quinoa melds right in and the texture is wonderful. The bananas and maple syrup add just the right amount of sweetness. All in all a delicious, nutritious snack.

This recipe has been slightly adapted from the “Cooking with Super Grains” cookbook by Joanna Farrow.

Gluten Free Banana Cake with Maple Syrup right out of the oven

Yield: 6 to 8Author: Cheri

Gluten Free Banana Cake with Maple Syrup

This banana cake is incredibly moist and delicious. Also healthy enough for breakfast, and cake for breakfast is always good!

ingredients:

½ cup quinoa, rinsed (I used a tri-color quinoa)
5 tablespoons unsalted butter
½ cup maple syrup
1 cup almond meal
½ teaspoon apple pie spice
1 teaspoon baking powder
3 large eggs, beaten
¼ cup unsweetened flake coconut
2 small bananas mashed
½ cup raisins ( I used golden)
2 tablespoons sliced almonds

instructions:

Preheat oven to 325F. Grease a 7 inch round pan or a 8 x 4 loaf pan.
In a small saucepan add quinoa and 2/3 cup water, bring to a gentle boil, cover and cook for approx. 15 minutes, until soft. Drain and turn onto a plate, let cool, set aside.
In a stand mixer add butter and syrup and beat until smooth and creamy. Add almond meal, apple pie spice, baking powder, eggs, coconut, bananas, raisins and then mix until combined.
Stir in quinoa and then pour into baking pan. Bake for 50 to 60 minutes, until firm to touch and a toothpick comes out clean. Enjoy!

Created using The Recipes Generator

Wild Rice Stuffing with Apple, Cranberry, Pecan and Sausage

noreply@blogger.com (Cheri Savory Spoon) — Mon, 13 Nov 2017 21:25:00 +0000

Wild Rice Stuffing with Apple, Cranberry and Sausage

From October to December we seem to have one birthday after another. Don’t get me wrong, I always enjoy our family time together but things can get hectic. This weekend was my granddaughters 4th birthday and what fun she had, face painting and crown making. I love watching her socialize with her little friends. Elsa and Spider-Man (Univ of AZ drama students) came to the party and Elsa sang her signature song.

My husband and I also baked a turkey and made a Wild Rice Stuffing with apple, cranberry, pecan and sausage. Being that the “sides” are my favorite part of a holiday meal I usually test and evaluate several recipes. It’s a tough job but someone has to do it;) Although I did swap a few of the ingredients, the flavors and textures worked incredibly well together and was worth the somewhat time consuming instructions. My biggest fear with this recipe was that the rice would dry out too much the next day but I’m glad to report that this dish re-heats beautifully.

This recipe has been adapted from the Eatingwell.com website.

Wild Rice Stuffing with Apple, Cranberry and Sausage

Yield: 8 to 10Author: Cheri

Wild Rice Stuffing with Apple, Cranberry and Sausage

This wild-rice stuffing with apples, dried cranberries, pecans and sausage is rustic, earthy and delicious. Sure to be a new holiday favorite!

ingredients:

1 cup Lundberg Wild Blend rice (or wild rice of your choice)
4 cups pumpernickel day-old bread, cut into ½ inch cubes)
1 medium onion, small chop
2 tart apples, cut into ¼-inch dice
1 cup diced celery
3 cups chicken or turkey low-salt broth
1 cup dried cranberries
1 cup coarsely chopped pecans
1½ tablespoons minced fresh oregano
2 teaspoons minced fresh thyme
¼ teaspoon each, salt and pepper

instructions:

Preheat oven to 300°F
Prepare rice according to package directions. Drain well.
In the meantime, spread bread on a baking sheet; bake, turning over halfway through, until dry and crisp, about 25 to 35 minutes, set aside.
Now Increase oven temperature to 425 degrees .
Coat a 3- to 4-quart baking dish with olive oil or cooking spray.
In a large skillet over medium heat, add a tablespoon of olive oil and sauté onion until soft, add sausage, stir and break up with a spoon, until the sausage is browned, 6 to 8 minutes. Add apples and celery; cook for 3 minutes more.
Transfer the sausage mixture to a large bowl. Add rice and bread, stir in broth, cranberries, pecans, oregano, thyme, salt and pepper.
Scoop into prepared baking dish and cover tightly with foil.
Bake the stuffing for 35 minutes. Uncover and bake until the top is browned, 15 to 20 minutes more.

notes

To reheat splash in a tablespoon or two of water. Oven, cover with aluminum foil 350°F for 15-20 minutes, Microwave, cover with saran wrap, or paper towel and re-heat 4-6 minutes.

Created using The Recipes Generator

Sautéed Brussels Sprouts with Pancetta and Chestnuts

noreply@blogger.com (Cheri Savory Spoon) — Thu, 09 Nov 2017 18:59:00 +0000

Sautéed Brussels Sprouts with Pancetta and Chestnuts

Last week I was in Oregon to clean out and ready our home on the coast for the new owners. The first few days were spent dividing, separating and donating many of our things. Evenings and quiet hours were spent reminiscing.

One of our first projects and one that took about 6 years, was clearing out our overgrown yard. The yard is almost half an acre and was full of trees, blackberry bushes, mallow, dandelion, ivy and just about every weed known to man. Surprise is the word that comes to mind when we first realized we had stairs in the front and back yard, at the time we couldn’t believe our good fortune. That summer we cleaned out all the tiered rock flower beds and filled them all with landscapers paper and wood shavings. The yard was beautiful! The next summer we came back and all of the wood chips had blown away. Oh, did we learn the hard way………

In the end the buyers dropped out of the sale, and yes you read that right………. we still own our home on the Oregon coast;)

Anyway, I’m now back in Phoenix and working on the sides to serve with our Thanksgiving meal this year (the sides are my favorite). I try to keep my dishes somewhat traditional but at the same time healthy and delicious. Oven space is also a big part of the consideration as we will be having dinner at my daughter’s house. What I love about this Brussels sprout recipe is that the prepping and paring can all be done ahead of time. I bought the chestnuts, cooked and prepped from Trader Joe's. They have a slightly sweet and earthy taste that lends well with the saltiness of the pancetta and savory earthiness of the sprouts.

Sautéed Brussels Sprouts with Pancetta and Chestnuts

Hope you like this dish as much as we did, xo Cheri

Yield: 8 to 10Author: Cheri

Sautéed Brussels Sprouts with Pancetta and Chestnuts

Thanksgiving is right around the corner. Make your holiday meal special with sautéed Brussels sprouts, crispy pancetta bits and chestnuts”.

ingredients:

2 ounces pancetta cubed
2 pounds Brussels sprouts, trimmed and shredded
1 clove garlic, minced
Salt and pepper to taste
3/4 to 1 cup chestnuts, rough-chop (I used Trader Joe's organic peeled and cooked chestnuts)

instructions:

In a large skillet sauté pancetta bits until crispy, remove from heat and set aside.
Add Brussels sprouts and sauté on medium-high heat for about 4-6 minutes until crisp tender. Add 1/4 cup water and cook until evaporated another 2 minutes or so. Add garlic and stir continuously for 1 minute.
Stir-in pancetta and chestnuts, ready to serve

notes

Can be made ahead of time. Just re-heat and serve.

Created using The Recipes Generator

Non-Traditional Decaf Thai Iced Tea, #steviva #sweetandeasy #Nectevia

noreply@blogger.com (Cheri Savory Spoon) — Thu, 26 Oct 2017 00:59:00 +0000

I was sent complimentary products from Steviva to use for their Steviva Blogger Recipe Challenge contest for the purpose of creating a recipe. All thoughts and opinions are my own.

Decaf Thai Iced Tea #Nectevia

A few months ago I signed up for Steviva’s very first annual blogger recipe challenge, you can read about the contest here. There are 3 parts to the contest; beverages (alcohol and non-alcohol), entrees, and baking. I submitted a recipe for the entrée category here. Today I am submitting my Thai Ice Tea recipe for the drink category of the challenge.

All the ingredients needed for the Thai Iced Tea

For today’s recipe I used Nectevia with Stevia which is a blend of organic stevia extract and organic blue agave nectar. Nectevia is a reduced calorie, sound alternative to sugar and syrup and is also gluten-free. It was the perfect sweetener to use for the Thai Iced tea that I made as it dissolves seamlessly and I only added 1 teaspoon for 3 to 4 glasses of tea. Nectevia also has a slight honey taste which I found to be an excellent fit with the cinnamon, cloves, cardamom and star anise spices that makes up my recipe. What’s great about Stevia’s products is that you only need half the amount of sugar that is required in a typical recipe. Also the sweetness from the Stevia-based sweeteners are derived from plants which is a healthier alternative when comparing to the artificial sweeteners.

I started making my own Thai Iced tea a few years back because caffeine in any shape or form really plays havoc on my stomach. Using a decaffeinated herbal tea is not traditional but it allows me to indulge when the occasion arises and not feel bad afterwards. I like the fact that I can use ½ of the normal amount of sugar used in a typical recipe with the same results.

For more recipe ideas, check out Steviva's social media links and websites:

Website: https://www.steviva.com/

Facebook: https://www.facebook.com/steviva

Twitter: https://twitter.com/steviva

Instagram: https://www.instagram.com/stevivabrands/

Pinterest: https://www.pinterest.com/stevivabrands/

I am submitting this recipe for the drink category of the Stevia blogger challenge.

Yield: 3 to 4Author: Cheri

Non-Traditional Thai Iced Tea

INGREDIENTS:

4 cups water
4 bags black tea or Rooibos
1 piece star anise
3 whole cloves
1 stick cinnamon
2 cardamom pods
1 teaspoon Nectevia
3 to 4 tablespoons sweetened condensed milk
mint for garnish

INSTRUCTIONS:

Bring the water to a boil in a medium saucepan.
Remove the pan from the heat. You can steep everything in the pan or use a coffee press. Place the tea bags, star anise, cloves, cinnamon stick and cardamom pods in the water, make sure they are completely submerged. Steep for 10 minutes.
Remove the tea bags, star anise, and cloves, cloves, cinnamon stick and cardamom pods. Add the Nectevia and stir until dissolved. Let the tea cool to room temperature.
To serve: Use tall glasses and fill each with ice cubes. Pour tea about 3/4 of the way. Add one tablespoon of sweetened condensed milk to each glass, and stir to combine. Enjoy!

notes

I used Rooibos tea as it does not contain caffeine and has low tannin levels compared to black tea or green tea.

Created using The Recipes Generator

Zucchini Noodles with Walnuts and Caramelized Ricotta

noreply@blogger.com (Cheri Savory Spoon) — Mon, 23 Oct 2017 23:58:00 +0000

Zucchini Noodles with Walnuts and Caramelized Ricotta

This morning was cool enough for a sweater, a sweater you guys!! Loving this time of year. Had a crazy busy weekend and now the hubs is away on a business trip which gives me a little time to get myself and the kitchen back together. Lucy is 8 ½ months now and has quite the personality, she is incredibly sweet, very curious and has an unrelenting amount of energy. Next weekend we plan on taking her to Spur Cross or Tom’s Thumb for an long strenuous hike.

Lucy in Yosemite, her first snow

Now these might look like plain old zucchini noodles (which is perfectly fine) but after a short stint sitting in boiling hot water ( 1 minute) and then a short time in a skillet with olive oil you have nothing short of a masterpiece. The ricotta cheese is topped with lemon zest, chili flakes and a of drizzle of honey. Then baked for about 15 to 20 minutes until caramelized. To serve; the noodles are topped with the ricotta and lemon slices, then garnished with walnuts and parsley. In Anna’s recipe she uses pistachios and makes an herby mint and basil pesto which I will make next time.

I would like to note that the end result of the caramelized ricotta cheese was amazing and an fantastic way to add more flavor and texture.

This recipe has been adapted from “A Modern Way To Cook”, by Anna Jones.

Y-shaped noodle handler

Yield: 2 to 3Author: Cheri

Zucchini Noodles with Walnuts and Caramelized Ricotta

Zucchini might look old and boring but No.... she is full of life and flavor!! This recipe lets the zucchini shine.

INGREDIENTS:

2 medium zucchini, spiralized, I have a spirilizer but for this recipe I used the Y shaped shaped gadget.
1 cup ricotta cheese
1 organic lemon - half is zested, the other half is sliced as thinly as possible
1/8 teaspoon dried chili flakes
1 teaspoon organic local honey
1 handful roasted walnuts, roughly chopped
1 tablespoon extra virgin olive oil
1 tablespoon parsley, roughly chopped

INSTRUCTIONS:

Pre-heat the oven to 400°. Boil a small sauce pan of water.
Put ricotta in a small oven proof baking dish, add the lemon zest, dried pepper flakes and the drizzle of honey. Bake for 15-20 minutes until caramelized on top.
Slice or spiralize the zucchini, I have a spiralizer but since I was only using two zucchini I used my hand Y-shaped gadget, see pic above. Place zucchini in a heatproof bowl and cover with the boiling water. Leave to sit for about a minute. Remove and drain.
In a medium-sized heavy skillet, add a tablespoon of olive oil and then noodles, let then cook just a minute maybe two, remove from skillet.
Divide between two plates, add ricotta, lemon slices, Check seasoning, and serve with the ricotta crumbled over the top, garnish with walnuts and parsley.

notes

I would like to note that the end result of the caramelized ricotta cheese was amazing and an fantastic way to add more flavor and texture.

Created using The Recipes Generator

Szechuan Eggplant Stir-Fry

noreply@blogger.com (Cheri Savory Spoon) — Thu, 19 Oct 2017 17:21:00 +0000

Szechuan Eggplant Stir-Fry

Yesterday was the second week of the Phoenix farmers market. I came armed with my insulated soft cooler and camera. After arriving I was over taken by the variety and beauty of the fruits and veggies, a plant eaters paradise for sure. Once again I forgot to take pictures. The farmers markets in the desert are very impressive in the fall and winter, just the opposite of the Oregon coast. Would love to have shared some pics, well, there’s always next time;)

One of the first veggies I placed in my basket was the Japanese eggplant. They are long and thin with a lovely purplish hue and firm flesh. When cooked they become soft, creamy and practically melt in your mouth. I decided a stir-fry would be a great way to cook up this variety of eggplant. And when I think of stir-fry I think of hot, spicy and lots of flavor. The trick is to cook the eggplant in very hot oil and not crowd the pan. I served the eggplant on a bed of jasmine rice but you could also serve it on rice noodles. Hope you like this as much as we did.

This recipe has been slightly adapted from the Food Network.

Szechuan Eggplant Stir-Fry Plated

Yield: 3 to 4Author: Cheri

Szechuan Eggplant Stir-Fry

INGREDIENTS:

2 pounds of Japanese eggplants, cut lengthwise and then cut crosswise into 1 inch pieces
3 tablespoons peanut or canola oil
1 tablespoon sesame oil
3 green onions, white and green parts, sliced thinly on a diagonal, divided, save 1/3 for garnish
1 tablespoon grated fresh ginger
3 garlic cloves, minced
1 fresh red chile, sliced
1/2 cup vegetable broth
3 tablespoons soy sauce
1 tablespoon rice or white wine vinegar
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 tablespoon cilantro for garnish

INSTRUCTIONS:

In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved.
Heat wok over medium-high heat and add peanut and sesame oil, When you see a light ripple in the oil add a single layer of eggplant, stir-fry until lightly browned, about 3 to 4 minutes. Remove and set aside, cook the remaining eggplant in the same way, add more oil, if needed, add to same dish, set aside.
Now add green onions, ginger, garlic, and chile; and stir until fragrant, 1 to 2 minutes. Add broth and soy sauce mixture into the wok and cook another minute, the sauce should thicken slightly. Add back in the eggplant, stir until the sauce is absorbed. Garnish with green onions and cilantro. Serve with rice or noodles.

notes

Have all ingredients prepped beforehand. Also cook the eggplant in very hot oil and not crowd the pan.

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The New American Heart Association Cookbook, 9th Edition

noreply@blogger.com (Cheri Savory Spoon) — Mon, 09 Oct 2017 14:06:00 +0000

Heart health is very important to me, both sides of my family have had health issues. For that reason I have learned that exercise and eating right is paramount; but keeping stress levels to a minimum is also important. Nowadays I rely on my annual Dr visits and many on-line resources that are available. The most valuable tip I have learned is that it is up to myself to champion and care about my own health, if something doesn’t sound or feel right see I will another doctor.

Recently I had the opportunity to check out “The New American Heart Association Cookbook”, that has been revised and updated. There are over 800 recipes that are designed with your heart health in mind. The recipes are low in sugar, salt, fats and carbohydrates with an emphasis on whole grains, fruits and vegetables. Many spices and herbs are used to create flavor.

This book begins with tips, foods, and ideas on healthy eating. Each recipe contains a nutrition analysis based on the guidelines set at the beginning of the book. For example meat is analyzed as lean with all visible fat discarded. Based on these tips you should be able to get more accurate information to help with your dietary needs. The “Salads and Salad Dressings section is one of the largest and my favorite.

Pumpkin Pie Bites

From the desserts section I prepared the Pumpkin pie bites which are made without the crust. They are made with pumpkin puree, banana, light coconut milk, molasses, brown sugar and the typical pie spices. I added a dab of whip cream to the top when serving. They were tasty without all the carbs normally associated with pie crust and just the perfect size.

The only problem I had with this book was that there were no photographs or drawings of any kind. Being the visual person that I am, this takes away the end result and conceptual imagery on how the recipe should look in the end.

This cookbook is a great resource for someone who has to watch their intake of sugar, salt, or carbs and wants to eat a little better and is looking for heart healthy recipes.

I received a complimentary copy of this book from Blogging for Books for this review.

Bitter Greens Ravioli with Toasted Walnuts

noreply@blogger.com (Cheri Savory Spoon) — Fri, 06 Oct 2017 16:37:00 +0000

Bitter Greens Ravioli

We’ve been back in Phoenix a little over a week now and I’m just catching my breath. Always so much to do to get settled back in. Our house in Oregon is in escrow pending an inspection and I’m not sure what to feel anymore. The last 10 years have been spent toiling over the property and becoming immersed in the sweetest little town. It’s been a tug and pull between our quiet and cool summers and missing family. As my husband says we will see where this next adventure takes us while my own anxious nature isn’t quite seeing the same thing.

One of my long-time favorite Chefs; Sara Mouton was on PBS the other day. She prepared a spicy greens ravioli dish that was straight forward and beautifully made. Her greens consisted of arugula, escarole, watercress and mustard, a total of nine cups. She also added ricotta cheese and pecorino cheese with a little nutmeg, her original recipe is here. So for my dish I decided to use used kale, ricotta, Parmesan, Panko crumbs and lemon zest.

Bitter Greens Ravioli with Toasted Walnuts

What I really loved about this dish and her cooking style is that she reserved a cup of the green’s cooking water to make the sauce with a little butter. This dish is served in shallow bowls with the “sauce” Parmesan cheese, toasted walnuts and a sprinkling of parsley. Heaven on a plate!

Yield: 5 to 6Author: Cheri

Bitter Greens Ravioli with Toasted Walnuts

INGREDIENTS:

1 bunch kale, cleaned, stems removed and chopped fine
2 tablespoons olive oil
1/4 cup breadcrumbs
1/2 cup ricotta
Zest for 1 lemon
3 tablespoons freshly grated Parmesan cheese plus extra for sprinkling
1/8 teaspoon freshly ground black pepper
44 square won ton wrappers
1 large egg white, beaten with 1 teaspoon water
2 tablespoons unsalted butter
1/2 cup chopped toasted walnuts
1 handful fresh parsley, chopped

INSTRUCTIONS:

Place a large pot of water over high heat to boil. Blanch the kale in boiling water for 2 minutes. Remove 2 cups of the green’s water before draining. Rinse with cold water, and squeeze out as much liquid as you can with a kitchen towel or your hands.
Stir together the kale, olive oil, breadcrumbs, ricotta, lemon zest, Parmesan and pepper until combined.
Set up a filling station with won tons, greens and egg wash. Place 1 heaping teaspoon of greens in the middle of won ton, brush egg white wash around edges and then place second won ton on top, press to remove air. Seal edges (press down tightly with thumb and first finger all the way around).
Since I had made my ravioli in the morning, I let them set out about an hour, placed what we were going to eat that night on a covered plate in the fridge and froze the rest between parchment paper for another time.
To cook: heat a large pot of salted (1 to 2 teaspoons) water to boil, then turn down heat to a simmer; add ravioli and cook gently 4 to 5 minutes to al dente, drain.
Meanwhile heat the reserved cooking liquid from the greens (start with 1 cup and add more if needed) in the skillet over medium high heat, add cooked pasta and butter, let simmer for a few minutes. When ready, transfer the ravioli to shallow bowls and spoon some of the sauce on top along with the toasted walnuts, Parmesan cheese and fresh parsley. Enjoy!

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Baked Sticky Pomegranate Chicken #steviva #sweetandeasy #Fructevia

noreply@blogger.com (Cheri Savory Spoon) — Tue, 03 Oct 2017 23:14:00 +0000

I was sent complimentary products from Steviva to use for their Steviva Blogger Recipe Challenge contest for the purpose of creating a recipe. All thoughts and opinions are my own.

Baked Sticky Pomegranate Chicken

A few months ago I signed up for Steviva’s very first annual blogger recipe challenge, you can read about the contest here. The contest was available to the first 75 bloggers that signed up. There are 3 parts to the contest; beverages (alcohol and non-alcohol), entrees, and baking. You can chose to compete for all 3 categories or just one or two, your choice.

Steviva Products

After a little research I quickly signed up and Steviva sent me four of their sweeteners; MonkSweet, Steviva, Nectrevia, and Fructevia. They are low carb, ph-balanced, chemical free, gluten free and non GMO. What’s great about their products is that you only need half the amount of sugar that is required in a typical recipe and the sugar is much finer in texture. For today’s recipe I used Fructevia which is an all-natural fruit sugar that is sourced from fruit, not corn.

Ingredients for pomegranate molasses

The last 10 years we have spent our summers in a little rural town on the coast in Oregon, while I love most everything about living there, grocery shopping and convenience are not two words that you would loosely throw together. So when deciding to make a sticky pomegranate chicken for dinner I decided to make my own pomegranate molasses. Whoa! Was this simple to make and amazing on chicken and best yet only half the amount of sugar.

Baked Sticky Pomegranate Chicken

This was a delicious and very flavorful dish. It is amazing how simple it was to make my own pomegranate molasses and at the same time be able to control the quantity and quality of the ingredients. The chicken was marinated approx. 8 hours before cooking. (This marinade would also be fantastic on pork).

For more recipe ideas, check out Steviva's social media links and websites:

Website: https://www.steviva.com/

Facebook: https://www.facebook.com/steviva

Twitter: https://twitter.com/steviva

Instagram: https://www.instagram.com/stevivabrands/

Pinterest: https://www.pinterest.com/stevivabrands/

I am submitting this recipe for the entrée category.

Yield: 4 to 6Author: Cheri

Baked Sticky Pomegranate Chicken

Baked Sticky Pomegranate Chicken is tender and delicious with loads of sweet and tangy flavor! This dish would also be wonderful grilled.

INGREDIENTS:

Pomegranate Molasses

2 cups pomegranate juice
1/8 cup Fructevia
2 tablespoons lemon juice

For the Marinade

2 garlic cloves, finely chopped
1 tablespoon fresh ginger, grated
1 teaspoon sesame oil
4 tablespoons pomegranate molasses (see above)
1 tablespoon light soy sauce
1 tablespoon extra virgin olive oil

For the Chicken

1 Organic free range chicken, cut into 6 to 8 pieces

For the Rice

1 cup jasmine rice
1/2 bunch cilantro, rough chopped
1 3/4 cups water
1/4 cup pomegranate seeds

INSTRUCTIONS:

Pomegranate Molasses

Place the pomegranate juice, sugar and lemon juice in a small saucepan set over medium heat. Stir until the sugar has dissolved then reduce heat to medium-low and cook until you have the consistency of thick syrup. Remove from the heat and allow to cool. This whole process took about 1 hour.

For the Marinade

Place garlic, ginger, sesame oil, pomegranate molasses, soy sauce and oil in a bowl. Add chicken pieces, toss to coat. Leave to marinate for at least a couple of hours or overnight if time allows.

To Bake the Chicken

Preheat oven to 400°
In a large casserole dish or pan place the chicken pieces, lay flat. Cook for 45 to 55 minutes until pieces are cooked through.

For the Rice

To make the rice, add water and rice, bring to a boil. Cover pan and reduce heat, cook for approx.15 minutes. Remove from heat. Let rest 5 to 10 minutes. Once rested fluff with fork, toss with cilantro.

To serve

To serve, Mound rice unto plates, top with chicken and sprinkle with pomegranate seeds. Enjoy!

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Peach Butter For The September #fijchallenge

noreply@blogger.com (Cheri Savory Spoon) — Fri, 29 Sep 2017 04:21:00 +0000

Peach Butter

We are now in the ninth month of our year-long food preservation Mastery Challenge hosted by Marisa of the popular canning blog, "Food In Jars". This month we are focusing on fruit butters. A Fruit butter is made from a fruit puree that is cooked low and slow until it is silky and smooth. There is no actual butter but the texture is somewhat creamy and spreads like butter. This extended cooking method evaporates the liquid, thickens the fruit mixture and creates an intense flavor. Fruit butters can be substituted for some of the fat in many baking recipes and is a delightful spread on biscuits, English muffins, scones and toast.

Since I had just picked over 20 pounds of peaches, this became my obvious choice though I think that a batch of apple butter is in my near future. I began by removing the skins which turned out to be a very quick process (see below). Peaches were then cut into small pieces, water was added and the mixture was cooked until soft. The peaches were lightly pureed; sugar, lemon and cinnamon was added and then a good hour or more on the stove top and the delicious butter was ready to be canned.

Peaches On A Tree

This recipe has been slightly adapted from "Ball Complete Book of Home Preserving".

Yield: 4 to 5 1/2 pint jarsAuthor: Cheri

Peach Butter

*To remove skins just dip the fruit in boiling water for 30 to 60 seconds. Remove from the water using a slotted spoon and place into a large bowl of cold water and ice. You can now peel the skins they will slide off easily!

INGREDIENTS:

4 ½ pounds cling-free peaches, peeled, pitted and coarsely chopped
½ cup water
1 lemon, zest grated and juiced
4 cups can sugar
½ teaspoon cinnamon

INSTRUCTIONS:

In a large stainless steel pot, combine prepared peaches and water. Bring to a boil over medium heat. Reduce heat and cook until peaches are soft about 15 minutes. With an immersion blender lightly puree, (I like to leave peaches a little chunky).
Combine peach puree with sugar, cinnamon, lemon zest and juice; bring to a boil over medium-high heat stirring constantly until sugar dissolves. Reduce heat to lowest setting and boil gently; stir frequently while mixture boils and thickens and holds it’s shape on a spoon.
Meanwhile, Prepare a canning pot and 4 to 5 half pint jars with lids and bands; bring to a boil, let simmer at least 10 minutes.
Ladle hot butter into hot jars, leaving at least ¼ inch head space. Wipe rim, seat the lid and tighten the ring. Place them in the canner and keep them covered with at least 1 inch of water and process for 10 minutes. Remove canner lid and remove from heat, let rest for 5 minutes then remove jars and let cool on the counter.

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Concord Grape Jam Hand Pies

noreply@blogger.com (Cheri Savory Spoon) — Mon, 11 Sep 2017 17:23:00 +0000

Concord Grape Hand Pies

Growing up we pretty much ate the same thing for school lunches; bologna or peanut butter and jelly sandwiches. And we always had a jar of Welch’s concord grape jelly in the fridge. In fact until we were older that was “the” only flavor. Our sandwiches were made with whole wheat bread and sliced right down the middle. They were then tucked into small brown paper bags along-side an apple or orange and two cookies.

Concord Grapes

Nowadays we hardly ever have the same thing for lunch and I rarely make a meal plan. I guess I like the spontaneity this type of behavior affords me. Anyway after spotting concord grapes at the Newport farmers market I knew exactly what I wanted to do, well sort of and I spent the rest of the day in the kitchen.

Concord Grape Skins

Concord Grape Pulp and Seeds

Now separating the grapes from their skins is a lot of work but totally worth the effort. After the seeds are removed from the pulp, (more on that in the recipe instructions) everything meaning the pulp, skins, juice and sugar are all boiled together and processed the normal way.

Concord Grape Jam Hand Pies

After the jam had cooled puff pastry was rolled out, cut, filled and then into the oven to be baked until crisp and golden. The smell reminded me of my grandmother’s kitchen. The flavor deep, tangy and sweet, just like I remembered.

Yield: 3 to 4 half pints, 6 hand piesAuthor: Cheri

Concord Grape Jam Hand Pies

INGREDIENTS:

2 pounds Concord grapes, stemmed
2 ¼ cups sugar
2 ounces lemon juice
1 sheet puff pastry, mostly defrosted
1 egg, beaten
1 to 2 tablespoons of Turbinado sugar, for sprinkling on top

INSTRUCTIONS:

Prepare the canner, jars and lids
Using your fingers, pinch individual grapes to separate skins and pulp into two separate non-reactive bowls. Over medium heat bring grape pulp to a boil, stirring frequently, about 10 minutes. Remove pan from heat. Press pulp through a sieve to discard seeds, set pulp and juice aside.
Add the grape pulp, skins, sugar, and juices to a large non-reactive pot and bring to a boil over high heat stirring constantly to dissolve sugar. Boil, stirring frequently until mixture thickens. Remove from heat and complete the plate test.
Ladle the finished jam into clean jars, wipe rims, center lids on jars, screw bands down and process for 10 minutes in a boiling water bath. Wait 5 minutes, then remove jars, cool and store.
Roll the dough into a rectangle roughly 12 inches by 16 inches and 1/8''-1/4'' thick. Use a knife to cut the dough into even rectangles roughly 3 inches by 4 inches.
Top 6 of the rectangles with a large heaping tablespoon of jam. Brush the edges of the puff pastry with egg wash. Top each pie with another piece of dough and crimp the edges with a fork. Place pies on a baking sheet and refrigerate 15 minutes or until firm. When you are ready to bake the pies, brush each top with egg wash and sprinkle with turbinado sugar. Cut a vent into each top. Bake the pies for 20-25 minutes or until deep golden brown.

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Peach and Pecan Crisp

noreply@blogger.com (Cheri Savory Spoon) — Sun, 27 Aug 2017 16:32:00 +0000

Peach and Pecan Crisp

Hope everyone is having a great weekend, it’s been a few weeks since I last posted. Between visiting family, breaking my baby toe, training Lucy and keeping up the showings for our house; (yes, it’s on the market) I felt like I just couldn’t do another thing; well maybe a few other things like pick 20 something pounds of peaches at a u-pick farm in Corvallis and 3 half days of canning.

Suncrest Peach Tree

Peach butter and jam was at the top of my list but I also made a peach and pecan crisp. There is something very special about a summer fruit crisp. Number one being that you really only have a day or two to gobble it up and two there is nothing like warm soft juicy peaches nestled against a crispy, crunchy, aromatic, buttery topping that is smothered and topped with vanilla bean ice cream. A personal summer favorite. What is different about this recipe is that the pecans are baked with the peaches and not the topping.

This recipe is from Bon Appétit, July 2015. Made as directed but substituted ½ teaspoon of cardamom and 1 teaspoon of cinnamon in place of the garam masala. Cardamom is one is my favorite spices in baked goods especially delicious with peaches. Will definitely make this one again, Deeeelicious!

Happy Sunday,
Cheri

Peach and Pecan Filling

Yield: 8Author: Cheri

Peach and Pecan Crisp

This summery peach crisp is delicious and foolproof. Add in blueberries or blackberries for even more flavor. Cardamom and cinnamon make this a delightful baked dessert.

INGREDIENTS:

Crisp Topping

1 cup all-purpose flour
2/3 cup (packed) light brown sugar
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into pieces

Crisp Filling

1 1/2 cups raw pecans
2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges
1/3 cup (packed) light brown sugar
1/4 cup granulated sugar
3 tablespoons fresh lemon juice
1/2 teaspoon cardamom
½ teaspoon cinnamon
1/2 teaspoon salt

INSTRUCTIONS:

Preheat oven to 350°F. Butter sides and bottom of a 9” x 13” baking dish or large skillet.

Topping

In a medium-sized bowl combine flour, brown sugar, and salt in a medium bowl. Using your fingertips rub in butter until clumps form throughout. Place bowl in fridge.

Filling and Assembly

Toast pecans on a rimmed baking sheet, tossing halfway, until lightly browned, 5 to 8 minutes. Let cool, coarsely chop, set aside.
In a large bowl toss pecans, peaches, brown sugar, cane sugar, lemon juice, cardamom, cinnamon, and salt to combine. Pour into prepared baking dish and crumble refrigerated topping, breaking up into large pieces, over filling.
Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
Store, covered at room temperature, refrigerate overnight.

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Salmon with Pappardelle and a Brandy Cream Sauce #SundaySupper

noreply@blogger.com (Cheri Savory Spoon) — Sun, 13 Aug 2017 05:19:00 +0000

Salmon with Pappardelle and a Brandy Cream Sauce

Can’t believe we are in the last leg of summer, it’s amazing how time flies. I don’t know about you but I feel like summer never really got started here in the PNW. Many of our veggies and berries came later in the season as the winter weather clung on long and hard.

Summer vacation is quickly coming to an end and the kids will be back in school. It’s a Sunday Supper post again and this time we are sharing our best back-to-school dinners. All-in-one dinners, skillet dinners, any dinner recipe that makes life easier for a busy parent that the whole family will love. Please be sure and check the links below to see what everyone else in the Sunday Supper club has brought to the table. Many thanks to our event manager, Em Beitel of Life Tastes Good. Thank you Em!

This meal is quick to prepare and easy to serve. Canned salmon or tuna can be easily subbed for the fresh salmon. Instead of the spinach swap out frozen peas, in the coolers months, butternut squash. Versatile, quick and easy, perfect for those fast paced school nights.

Author: cheri

Salmon with Pappardelle and a Brandy Cream Sauce

INGREDIENTS:

8 ounces pappardelle
3 tablespoons olive oil, divided
1 (6-ounce) skinless salmon fillet
2 cloves garlic, minced
3 to 4 cups fresh baby spinach
Salt and pepper to taste
1 tablespoon butter
1 tablespoon green onion, minced
1/3 cup veggie broth
2 tablespoons brandy
1/2 cup heavy cream

INSTRUCTIONS:

Cook pasta in boiling salted water according to package directions. Reserve ½ cup of the water before draining.
Meanwhile, heat a large nonstick skillet over medium-high heat; add olive oil. Sprinkle salmon with salt and pepper. Cook salmon in hot oil 5 to 6 minutes on each side. Transfer to a plate; flake into large pieces with a fork.
In the same skillet add the garlic with a couple dashes of salt. Cook about 2 minutes then add all the spinach, cook until the spinach wilts stirring to coat with the garlic, transfer to plate with salmon flakes.
To make the cream sauce once again in the same skillet over medium-high heat, add butter, when melted add green onion and sauté until tender, about 1-2 minutes. Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
Stir in the heavy cream and season with salt and pepper if desired.
To Serve, gently combine pasta, salmon and spinach with brandy sauce. If a looser sauce is desired add some of the pasta water. Season with salt and pepper. Enjoy!

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Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Buttermilk Peach Scones #ISW2017

noreply@blogger.com (Cheri Savory Spoon) — Tue, 08 Aug 2017 16:32:00 +0000

Fresh Peach Scones

It's international scone week (ISW) and I'm linking up with the talented Tandy Sinclair from Lavender and Lime who is hosting this grand event. This is my second time participating and I’m very excited to be involved. If you would like to take part; create and blog a scone recipe and post it August 7th through the 13th. Link back to this post on Tandy’s site and use the hash tag #ISW2017. Tandy will also showcase all the recipes on her sidebar for the entire year. Sounds like fun right?

For ISW I am sharing these Buttermilk Peach Scones. For this recipe I used fresh unpeeled diced peaches. The peaches must not be too ripe or your dough will get too wet and sticky. The other thing to keep in mind here is that the sweetness of the scones is dependent upon how sweet your peaches are. This scone is more biscuit like than muffin like in texture and not too sweet. You could always add a glaze, I think a cinnamon glaze would work well if you would like a little extra flavor.

Fresh Peach Scones Up close

Yield: 8Author: Cheri

Buttermilk Fresh Peach Scones

INGREDIENTS:

1/2 cup buttermilk
1 egg
2 cups flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/8 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup cold butter (cubed)
¾ cup fresh peaches, leave skins on, cut into small dice

INSTRUCTIONS:

Preheat oven to 400°F.
In a small bowl whisk the buttermilk and egg together until frothy and set aside. In a large bowl, blend the flour, brown sugar, baking powder, cinnamon and salt. Add the butter and blend the mixture with your fingertips, until you have no lumps larger than a pea. Stir the wet ingredients into the dry ingredients. Now add the peaches, gently stir until everything is combined. This is a wet, sticky dough.
Drop the dough by the 1/4-cupful onto the prepared pan; an ice cream scoop works well here.
Place on a silpat, or prepared baking sheet. Using a pastry brush, glaze wedges with remaining egg mixture. Bake for 15 to 18 minutes, or until golden brown. Cool on a wire rack. Makes 8 scones.
Optional: Sprinkle the scones with coarse sugar, to add more sweetness and a little crunch

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Pearl Couscous with Roasted Veggies and Basil Pesto

noreply@blogger.com (Cheri Savory Spoon) — Sun, 06 Aug 2017 21:17:00 +0000

Pearl Couscous with Roasted Veggies and Basil Pesto

It’s been a busy week around here. Yesterday we drove up the coast to Cannon Beach to visit with friends. "S" is a fantastic gardener, cook and canner so you can only imagine the great time we had. She gifted us a fabulous jar of her current and raspberry jam, which we enjoyed this morning on toast. What makes this jam even more special is that she grows her own berries.

I love this dish and the fact that it is so versatile. I purposely left the title ambiguous. In the end I felt that the word “veggies” opens up the recipe to more seasonal eating. As you can imagine the base of pearl couscous will go with most any vegetable. Next time I will prepare this with slow cooked cherry tomatoes, garlic and maybe some arugula. Normally I prepare pearl couscous like rice, but this time I lightly toasted them in olive oil first to give them a slight nutty flavor. A drizzle of pesto before serving adds even more beautiful color and a nice flavor punch. If you have access to fresh herbs this time of year try making your own, it’s the best way to go.

Pearl Couscous with Roasted Veggies and Basil Pesto

Author: Cheri

Pearl Couscous with Roasted Veggies and Basil Pesto

INGREDIENTS:

2 tablespoons olive oil
1 cup pearl couscous
1 ½ cups water
1 small eggplant, sliced lengthwise
1 medium zucchini, sliced lengthwise
1 medium summer squash, sliced lengthwise
1 cup packed basil
¼ cup pine nuts
¼ cup Parmesan cheese
1 clove garlic, minced
1/2 lemon, juiced
1/4 cup olive oil
2 tablespoons water
Salt and pepper

INSTRUCTIONS:

To Cook Pearl Couscous: heat olive oil in a medium sized sauce pan add 1 cup pearl couscous and stir until lightly browned about 5 minutes. Add water, and bring to a boil, simmer and cover about 8 to 10 minutes. Remove from heat and spread on a large baking sheet to cool, serve warm or at room temperature.
You can grill or roast the veggies, this time I roasted them for roughly 25 to 35 minutes with a little olive oil, salt and pepper. While in the oven make the pesto.
To Make The Pesto: Place the basil leaves, pine nuts, garlic, lemon juice and Parmesan into the bowl of a food processor and pulse. Scrape down the sides with a rubber spatula. While the food processor is running, add the olive oil in a steady stream. Salt and pepper to taste.
To Put Dish Together: Spoon couscous on serving platter, cut veggies into bite size pieces and place on top, drizzle with pesto. Enjoy!

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Summer Vegetable Tian

noreply@blogger.com (Cheri Savory Spoon) — Tue, 01 Aug 2017 19:59:00 +0000

Summer Vegetable Tian

Is there such a thing as eating too many veggies? I don’t think so but if there was I’d be in trouble. I’ve been averaging two farmers market’s plus my own garden every week for the last few months. And because one of the main reasons for such markets and a garden is to eat the freshest veggies and fruits available, it doesn’t make sense for me to have produce sitting around for days in the fridge. So with thoughts bent on using as many and a mix of veggies, I decided upon this Vegetable Tian.

A tian itself is a dish of chopped vegetables that are usually layered with overlapping veggies baked in the oven au gratin style. I sautéed onions and two cloves of garlic together, placed this on the casserole bottom and then layered the veggies around in the same pattern, eggplant, zucchini, summer squash and tomato. The veggies were topped with grated Parmesan cheese and fresh herbs. This dish baked up in 40 minutes and the house smelled divine. I love all the bright summery color and the flavors all meld together perfectly. What’s your favorite summer veggie?

Summer Veggie Tian

Author: Cheri

Summer Vegetable Tian

This vegetable tian represents the colors and flavors of summer. For best results try to find vegetables about the same size.

INGREDIENTS:

Olive oil
2 medium yellow onions, sliced thin
2 garlic cloves, minced
1 pound eggplant, sliced unpeeled, into ¼ inch rounds
1 pound zucchini, sliced unpeeled into 1/4 inch rounds
1 pound summer squash, sliced unpeeled into 1/4 inch rounds
1 pound tomatoes, sliced into 1/4 inch rounds
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
2 ounces Parmesan cheese, grated

INSTRUCTIONS:

Preheat the oven to 400°
Brush a large baking casserole with olive oil. In a medium sauté pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until tender and translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
Layer vegetable slices alternately in baking dish on top of the onions, fitting them as close as possible, make only 1 layer. Sprinkle with salt and pepper, then drizzle with 1 more tablespoon of olive oil. Place dish in the oven and bake for 35 to 40 minutes, until the tops just start to lightly brown. Garnish with parsley and chives. Serve hot out of the oven, warm or room temperature.
This dish is great as is but it would also be great served as a side dish or atop rice or pasta noodles.

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Grilled Eggplant, Zucchini and Mushroom Sandwich #SundaySupper

noreply@blogger.com (Cheri Savory Spoon) — Sun, 30 Jul 2017 04:11:00 +0000

Grilled Eggplant, Zucchini and Mushroom Sandwich

The first time I made my husband a veggie sandwich I was a little apprehensive. But that quickly changed once he declared it one of the best sandwiches he’s ever had. You see he loves sandwiches of all kinds especially meat laden ones with lots of extra goodies, so this was a fairly big compliment. Anyway, I have made this sandwich many ways, one of my favorites is this combo and the other is an eggplant variation which I have posted before. If you decide to make this, have fun choosing the veggies, cheese options, and bread type.

The beauty is that you can grill or roast your favorite combo of veggies all at the same time. During the summer we grill to keep the heat out of the house. The trick to have evenly cooked veggies is to sear your vegetables over high heat, then move the faster cooking veggies to the cooler part of the grill as the others finish up.

It’s a Sunday Supper post again. And this time it’s all about sandwiches, just in time for the month of August which happens to be National Sandwich Month! Please be sure and check the links below to see what everyone else in the Sunday Supper club has brought to the table. Many thanks to our event manager, Em Beitel of Life Tastes Good. Thank you Em!

Grilled Eggplant, Zucchini and Mushroom Sandwich

Yield: 2 to 4, (this makes 2 very large sandwiches or 4 petit ones)Author: cheri

Grilled Eggplant, Zucchini and Mushroom Sandwich #SundaySupper

INGREDIENTS:

2 medium zucchini, sliced lengthwise about ¼ inch thick
2 large Portobello mushrooms, scales scooped out of caps, cut into large strips
1 medium eggplant, sliced lengthwise about ½ inch thick
4 tablespoons olive oil
3 tablespoons balsamic vinegar
1/8 teaspoon of both salt and pepper
1/4 red onion, sliced thinly
Feta slices or crumbles
Olive tapenade
¼ slab Herb focaccia

INSTRUCTIONS:

Preheat grill to medium-high.
Whisk together olive oil, balsamic, salt and pepper, set aside.
Brush zucchini, eggplants, mushrooms and red onion with olive oil mixture.
Grill veggies until grill marks form (2-3 minutes); flip, and grill until tender (3-4 minutes more), move the faster cooking veggies to the cooler part of the grill as the others finish up.
Cut focaccia into 2 pieces; slice each in half. Brush bottoms evenly with olive oil, place tops and bottom on grill until lightly browned. Remove from grill.
Slather enough olive tapenade on one side of the sandwich, layer half of the veggie and onion slices among each sandwich. Top each sandwich with feta cheese, and top with focaccia. Wrap in waxed or parchment paper, enjoy!!!

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Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day 'Wiches

Breakfast Burrito Sandwich on the Go by A Day in the Life on the Farm
Choco Sandwich by Basic N Delicious
Whole30 Sundried Tomato Turkey Sliders by Bites of Wellness
Ham & Spinach Breakfast Sandwich by Bottom Left of the Mitten
Low Carb Breakfast Sandwich by Lowcarb-ology
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Chicken Spiedies by Positively Stacey
Dark Chocolate Cherry Dessert Grilled Cheese by The Crumby Kitchen

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BLFGT Sandwich (Bacon Lettuce Fried Green Tomato) by A Kitchen Hoor’s Adventures
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Dijon Mustard Glazed Juicy Pulled Pork Sliders by Daily Dish Recipes
Southern Sweet Tea Brined Chicken Biscuit Sandwich by Gourmet Everyday
Muffuletta by Hezzi-D’s Books and Cooks
California Club Sandwich Recipe by Life Tastes Good
The Rachel by Our Good Life
Smoked Salmon on Croissant by Palatable Pastime
Chicken Salad Sandwich by Restless Chipotle
Authentic Cuban Sandwich by Soulfully Made

Anywhere 'Wiches

Utlimate veggie sandwich by Authentically Candace
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Peanut Butter and Pepperoni Sandwich by Cricket’s Confections
Dill Pickle Bacon Grilled Cheese by Fantastical Sharing of Recipes
Eggplant Parmesan Sandwich by Healing Tomato
Grilled Eggplant, Zucchini and Mushroom Sandwich by Mysavoryspoon
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Italian Pressed Sandwich by Sunday Supper Movement
Brie, Jam and Salami Sandwich by That Skinny Chick Can Bake
Chipotle Chicken Sandwich by The Freshman Cook

Final Month Cottage Cooking Club

noreply@blogger.com (Cheri Savory Spoon) — Fri, 28 Jul 2017 19:52:00 +0000

Once again it’s time for our cooking club to gather together and post our recipes for the month of July. But what makes this post even more special is that this month marks the sixth and final month of our second project for our international online cooking group. We are a group of blogger's from around the world that collectively post our pictures and experiences as we cook along with two of Hugh Fearnley-Whittingstall's cookbooks. The books are, "River Cottage Every Day" and "Love Your Leftovers". Our group is meant to be a project aimed at incorporating more seasonal dishes in our everyday cooking. Andrea of "The Kitchen Lioness" is our dedicated founder and leader. The goal is to cook and share as many recipes from either cookbook of our choosing. This month I decided to shake things up a little bit as I will be sharing two recipes that I enjoyed this month and then share one recipe from each book that was a favorite during this online cooking adventure.

Muesli with blueberries, orange juice, strawberry jam and yogurt

The first recipe I prepared was Muesli with blueberries, oranges and yogurt. Why I waited so long to make this myself I’m not sure maybe because I always enjoy the one from Bob’s Red Mill. For this recipe I combined dates, raisins, rolled oats, sunflower seeds, walnuts and flax seed. You can use different seeds, fruits and grains, whatever you have available. Muesli will keep for several weeks in an airtight container in the fridge. To serve; measure out about 1/3 cup into a cereal bowl, then add a small amount of orange juice and milk, let sit about 5 to 10 minutes to soften. Enjoy! I added a few blueberries, some Greek yogurt, a dab of strawberry jam and a drizzle of honey. FANTASTIC! The perfect way to start your day.

Roast Carrots with Butter, Cumin and Orange

The second was a bright and easy side dish made with young summer carrots. The carrots were so fresh that I gave them a good scrubbing and then cut them in half lengthwise. (no reason to peel) These carrots were roasted with olive oil, butter, cumin seed and a little honey. They caramelized beautifully and as soon as I removed them from the oven I added orange juice and the zest. It’s amazing the range of flavors and textures that root veggies bring to a dish. I will make this dish again and dress it up depending on the season and what spices and herbs I have available. Funny how such a humble ingredient can achieve so much flavor.

Spiced Fig Compote with Vanilla Bean Ice Cream

My favorite recipe from, "River Cottage Every Day" hands down was the Spiced Fig Compote with Vanilla Bean Ice Cream. Here dried figs were soaked in water and then drained. The liquid was reserved and then the figs were added back in along with some brown sugar, honey, cardamom, star anise, cinnamon stick and a peel of an orange. This flavorful mixture was cooked down until a syrup consistency was achieved. I served this fruit dessert warm with vanilla bean ice cream.

Potted Smoked Fish

My favorite from Love Your Leftovers" was the Potted smoked fish. In this dish I used leftover hot smoked salmon, parsley, dill, olive oil and fresh lemon juice. Another amazing combination that is great on toast, and delicious with pasta.

I also would like to take this time to thank Andrea from "The Kitchen Lioness for her leadership and inspiration. Please accept my heartfelt gratitude for your time, support, and patience.

To see the postings of what other Cottage Cooking Club Members prepared as their final dishes, click here.

mysavoryspoon

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