Archives for February 2017

 

 

Ingredients

1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream

Directions

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

 

 

 

Sweet potatoes make great building blocks to any nutritious meal. This all-star is one of the best vegetables you can eat. These bright orange treats are nature’s best source of beta-carotene and are loaded with carotenoids, vitamin A, vitamin C, potassium, calcium, and fiber.

Although most commonly orange-fleshed, this is not always the case… some are a spectacular purple color. The purple sweet potatoes have important antioxidants and anti-inflammatory properties.

Both hues of sweet potatoes lower the potential health risks posed by heavy metals and oxygen radicals. These underappreciated tubers provide anti-inflammatory and blood sugar-regulating qualities.

These tasty tubers contain fibrinogen, a key product in the body that is required for successful blood clotting.

Some nutritional benefits can only be achieved by steaming or roasting the sweet potato. Sweet potatoes don’t take a long to prepare. Cut them into 1/2-inch slices and steam them for just 7 minutes to maximize their nutritional value. Add cinnamon, nutmeg, or cloves for extra flavor.

 

 

Tips:
– Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots.

-Sweet potatoes should be stored in a cool, dark and well-ventilated place.

 

 

 

Sweet Potato Pancakes
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed

-In a large bowl, combine all ingredients. Mix together and whisk until smooth.
-Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown.

 

 

 

Sweet Potato Gratin

1 1/2 cups heavy cream
2 cloves of garlic, pressed
2 pound peeled and trimmed sweet potatoes
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
2 cups Brie
-Preheat oven to 400 degrees.
-In a small pot bring cream and garlic just to a simmer. Remove from heat and set aside.
-Butter a 9″x13″ shallow casserole dish or gratin dish of similar size and set aside.
-Thinly slice the sweet potatoes and layer Sweet Potatoes and Brie
-Poor heavy Cream on top
-Bake for 1 hour

Orange You You’ll Learn About Carrots?

These vibrant roots are a fantastic source of carotenoids, the potent antioxidants responsible for giving carrots their orange color. Along with their beutiful hue, an abundance of carotenoids in one’s diet can help to decrease the risk of postmenopausal breast cancer, as well as, bladder, cervix, prostate, colon, larynx, and esophagueal cancer. Carrots can also aid in reducing the risks of kidney and ovarian cancers.
In addition to their cancer fighting abilities, the nutrients in carrots also prevent cardiovascular disease, help strengthen the immune system, and promote colon health.
Carrots contain other goodies, including calcium, potassium, magnesium, phosphorus, fiber, vitamin C, and an incredible amount of vitamin A.
Your Mom was correct when she said “carrots are good for your eyes”. They contain lutein and zeaxanthin, which work together to prevent macular degeneration and cataracts and promote overall eye health.
Diets low in carotenoids are linked to heart disease and various cancers, so make sure you eat at least 1 carrot each day and enjoy them year-round. Culinarily and nutritionally speaking, carrots are good for you whether they’re raw or cooked. In fact, cooking them helps to break down the tough fibers, making some of the nutrients more easily absorbed.

 

 

Tips:
-Precut baby carrots are made from whole carrots and, although convenient, they lose important nutrients during processing
-Remove carrot tops before storing them in the fridge, as the tops drain moisture from the roots and will cause the carrots to wilt.

-Buy organic; conventionally grown carrots frequently show high pesticide residues

 

 

 

Vegan Carrot and Zucchini Bread
2 1/2 cups flour

2 1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
1 cup coconut oil
1 cup maple syrup
1/4 cup agave syrup
1 1/2 tsp vanilla extract
1 1/2 cups finely grated carrot
1/2 cup finely grated zucchini

– Grease and flour a 9″ x 5″ loaf pan.
– Mix together dry ingredients in smaller bowl.
– In larger bowl combine syrups with oil and vanilla, then add carrots and zucchini.
– Add the dry ingredients to the wet ingredients and stir until just mixed.
– Bake at 375 degrees until done (about 40 min)
– Let cool before removing from the pan

 

 

Pickled Carrots
1 ½ lb Carrots, peeled and halved lengthwise
3 Cloves
1/4 cup Honey
1 cup of White Vinegar
1 cup of Water
1 ½ Tbl Mustard Seed
3 sprigs Rosemary
1 Jalapeno, quartered
– In a saucepan, combine all ingredients except the jalapeno and bring to a boil
– Reduce heat and simmer for 5 minutes.
– Sanitize jars and fill with Carrots and 1/4 Jalapeno
-Pour liquid over the carrots and seal.
– Allow to cool upside down.
– Serve cold