Strawberry Cupcakes from Mop Top Maven

Recipe Ingredients:

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature



Directions:

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.



Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.



In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.



In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.



With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.



Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Icing Ingredients:


Makes enough for 1 dozen cupcakes.

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract



Directions:

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream

13 top contaminated fruits and veggies

Buy these items Organic only

Peaches
Apples
Bell peppers
Celery
Nectarines
Cherries
Potatoes
Pears
Lettuce
Grapes
Strawberries
Tomatoes
Spinich

French Toast Kebabs with blueberry sauce

Ingredients

8 large eggs, lightly beaten                    

2/3 cup 1% buttermilk

Pinch of salt

1/4 teaspoon vanilla extract

1 loaf (one-pound) unsliced dense white bread (such as pullman), crusts removed and cut into 1-inch cubes

4 tablespoons unsalted butter

1/2 pint fresh blueberries

1/2 pint fresh raspberries

2 bananas, sliced

1 teaspoon confectioner's sugar

Blueberry sauce, for serving


Directions


1.Preheat oven to 250 degrees. Place a rimmed baking sheet in the oven to warm. In a medium bowl, whisk together eggs, buttermilk, salt, and vanilla. Stir in bread.

2.In a large saute pan set over medium heat, melt 2 tablespoons butter. Place half of the bread mixture in pan; cook, turning occasionally with tongs, until browned on all sides. To keep warm, transfer to the oven. Cook remaining bread in the remaining 2 tablespoons butter as before.

3.Thread bread cubes onto skewers alternating with blueberries, raspberries, and banana slices. Dust skewers lightly with confectioner's sugar. Serve drizzled with blueberry syrup.

Serves 4.


Ingredients




2 cups (two 5-ounce packages) blueberries

1/4 cup sugar

1 tablespoon fresh lemon juice

                                                              

Blueberry Sauce                  
Directions
1.In a medium saucepan, combine blueberries with sugar and fresh lemon juice. Bring to a boil; reduce to a simmer, and cook until most of the berries have burst, 8 to 10 minutes.

Makes about 1-1/2 cups.

from yumsugar.com

Tips for Buying and Storing Summer Fruit

STRAWBERRIES



How to Buy

Strawberries vary in size, shape, and color. Look for locally grown berries that are brightly colored and plump. They should have the green caps attached and be uniform in size. Avoid soft, shriveled, or moldy fruits. If the strawberries smell sweet, they will most likely taste sweet too.



How to Store

Sort and remove any bruised or damaged berries as soon as possible. Do not rinse fruits until you are ready to use them. Refrigerate strawberries in a tightly sealed container, preferably in a single layer on a paper towel, for two to three days.



RHUBARB

Rhubarb has long, thick stalks, similar to celery. There are two main types of rhubarb: hothouse, which is grown indoors and sold year-round, and field-grown, which has a bit more flavor and is available from April to July.



How to Buy

Rhubarb ranges in color from deep red to pinkish tinged with green. Choose crisp stalks that are about an inch wide, with no brown spots.



How to Store

Refrigerate in a plastic bag for up to one week.



How It’s Used

Because it’s very tart, rhubarb is always cooked with sugar (or other sweetener). It is often combined with red fruits, such as strawberries or raspberries, to enhance the color and complement the flavor.



How to Prepare

Rinse well, then trim the bottoms and tops. If there are any leaves, slice off and discard (they are toxic). If the stalks are stringy, remove with a small paring knife, as you would for celery.



PEACHES



How to Buy

July and August are prime time for peaches. Choose fruit with a fragrant aroma and flesh that yields a bit when pressed gently. If a peach has cuts or tan spots, or if it’s rock-hard or mushy, don’t buy it. Color has more to do with variety than ripeness. Peaches that are tinged with green, however, are usually underripe. For the best flavor, look for locally grown, tree-ripened peaches.



How to Ripen

Place peaches in a paper bag, with an apple, if you have one. Keep them at room temperature until they’re ready, and check them frequently.



How to Store

Ripe peaches are best eaten right away, but you can refrigerate them for three to five days.



BLUEBERRIES



How to Buy

You can find cultivated berries all year; wild (and locally grown) berries are available primarily during July and August. Wild blueberries are much smaller and often more intensely flavored than cultivated ones. The berries should be firm, uniform in size, and deep blue in color, with a silvery or white sheen. Avoid any packages that appear stained or damp, as the fruit inside may be spoiled.



How to Store

Remove any twigs or leaves along with any berries that are soft or moldy. Refrigerate in the original container up to five days. When you’re ready to use them, rinse berries under cold water; drain and pat dry.



How to Freeze

Spread rinsed and dried berries on a rimmed baking sheet; freeze until firm, one hour. Transfer to resealable plastic bags (label and date); store up to six months.



PLUMS

Plums are cultivated in temperate regions all around the world. They come in a wide range of sizes, colors, and tastes; more than 100 varieties are sold in the United States alone. Most types of plums are grown for eating out of hand. Others, selected for their high level of sugar, are cultivated to be dried; they’re then called dried plums or prunes.



How to Buy

Domestic plums are crimson to black-red with a yellow or reddish flesh; they are in season May through October. European varieties, which peak during the fall months, range from green to blue to purple and have a golden yellow flesh. Look for plums that are even in color and plump, yielding gently to pressure. Stay away from fruit with wrinkled or broken skin or extremely soft spots.



How to Ripen



If too firm to use, place in a closed paper bag at room temperature for one to two days.



How to Store

Once ripe, plums can be kept in a plastic bag in the refrigerator up to three days.



MELONS



How to Buy

Look for those that are fragrant and heavy. Press end opposite stem to feel for a bit of give. For watermelon: Avoid those with flat sides. Presliced, it should be deep red with about an inch of white rind.



How to Store

Store whole melons in a cool spot or, if cut, in the refrigerator.



Source: Martha Stewart. View the article on MarthaStewart.com

Smoothies 101

There IS a delicious way of getting your daily dose of vitamins and minerals.
The answer? Smoothies.

They are tasty and nutritious drinks that you can make at home and enjoy at any time of the day. With smoothies, it is easy to have that “5 a day” servings of fruits and vegetables.

Anatomy of a Smoothie
Did you know that on average a 20-oz serving of strawberry smoothie only has 155 calories? From the strawberries alone you get 2 grams of fiber. Add a few more ingredients such as flax seeds or a few slices of banana and you’ll have a high-fiber, low-calorie snack. That’s not all. Drink smoothie with your dinner and you’ll make the most out of your meal.

Here are the health benefits you can get from smoothies:

Fiber which improves digestion
Calcium which leads to stronger bones
Vitamins and minerals significantly reduce the risk of cardiovascular diseases and cancer
Anti-oxidants which prevent aging and strengthen the immune system
Nutrients that increase stamina and improve overall health
And the list goes on…

The amount of nutrition you can get from smoothies can potentially exceed the ones you get from solid food.

Use Proteins to Make Smoothies into a Complete Meal
Sources of protein like yogurt, cottage cheese, or tofu both thicken and bulk up the nutritional component of a smoothie. These ingredients can be a key to satisfying hunger. Smooth and soft tofu works best and is easiest to blend. For dairy eaters, there’s the old classic: yogurt, but cottage cheese also whips up into a very nice smoothie base. Sweetened yogurt can eliminated the need for additional sweeteners.

Protein/Thickener Options: yogurt, tofu, cottage cheese, and more

Fruit Makes the Smoothie Fun
High in vitamins and natural sweetness, flavor combination possibilities are endless when incorporating fruit into smoothies. Frozen fruit gives smoothies nice ice cream consistency and can be used instead of ice to make smoothies cold. Using frozen fruit also makes incorporating exotic or out-of-season fruits easier

Be wary of seeds and textures when adding fruit. Skins on pears or peaches and seeds in blackberries or raspberries are not necessarily bad, but they do affect the texture and may not pass through all straws or sippy cups used by children. Generally, juicier fruits are a better choice than fruits like apples. Bananas work well as an alternative to thickening smoothies with proteins. Very fibrous fruits can clog blenders and make for a fibrous smoothie.

Fruit Options: bananas, strawberries, mangoes, peaches, blueberries, papaya, or other favorite fruits

Smoothie Liquids Ease Blending
No need to get fancy with liquids. Water works just fine. Juices can be used in place of or in addition to other sweeteners. Milk or soymilk provide added protein. Alternative milk beverages add flavor.

Liquid Options: water, juice, soymilk, ricemilk, almond milk, hemp milk, cow's milk.


A Spoonful of Sugar Helps the Smoothie Go Down
But, don’t use granulated sugar, it does not dissolve well in cold liquids. Liquid sweeteners like honey, agave syrup or even maple syrup work great.

Sweetener options: honey, agave syrup, brown rice syrup, maple syrup.

Extras Can Boost Nutritional Value and Flavor
The list of possible extras at the average smoothie restaurant is quite long but vitamin powders and protein powders are common. Vitamin powers like Emergen-C come in a variety of flavors that can help mask a sharp or strong green. Protein powders from whey or soy are available in most natural food stores.


Smoothie Making Instructions
Add ingredients to blender in order presented, holding back at least half the liquid. Add additional liquid as needed to ease blending or reach desired consistency. Pour. Enjoy.

Lemon Raspberry Smoothie
1 cup lemon yogurt
1 cup raspberries, fresh or frozen
½ cup lemonade
2 cups ice cubes
Combine all ingredients in blender and mix until smooth.


Banana Strawberry Smoothie
1 cup vanilla yogurt
½ banana sliced
4-5 strawberries, hulled and cut in half
2 cups ice cubes
Combine all ingredients in a blender and mix until smooth

Berry of Youth Smoothie Recipe

1 cup low-fat cherry yogurt or yogurt of your choice
1 cup pitted cherries (frozen preferred)
1/4 cup cold cranberry juice
1 cup blueberries (frozen preferred)
Pour the cranberry juice in the blender first, then add the yogurt and the rest of the ingredients into the blender and blend until smooth.
Berry of Youth Smoothie Nutrition Facts (serving size – 1 cup)

Blackberry Apple Smoothie Recipe

1/2 cup of low-fat yogurt
3/4 cup of cold apple juice or juice of your choice
1 to 2 cups of blackberries depending on your taste (frozen)
1 medium size banana (sliced in smaller pieces)
Add ice cubes if needed
Put all the ingredients in your blender and blend until smooth, serves about 2 people.

Coconut Pineapple Smoothie Recipe

1 fresh banana (frozen and sliced into smaller pieces)
1-1/2 cups fresh pineapple (diced)
1/2 cup light coconut milk (unsweetened)
1/2 cup fruit sorbet of your choice
Add ice cubes if needed
Put all the ingredients in your blender and blend until smooth, serves about 2 people

Get Juiced Smoothie Ingredients:

1 medium banana
1 cup of passion fruit
1 cup of pineapple juice
1 cup of frozen orange juice concentrate
1/4 cup of water
1 cup of ice
Squirt of lime juice (optional)

recipes from http://www.smoothieweb.com/

Easiest Roast Chicken in a Cast Iron Skillet

Ingredients

one 3- to 3.5-pound chicken
1 tablespoon kosher salt
coarsely ground black pepper, to taste

Directions

Place your oven rack in the lower third of the oven and preheat to 450 degrees.
Get yourself a good chicken — 3 to 3.5 pounds is ideal — and rinse it inside and out under cold running water. Using paper towels, dry the bird thoroughly inside and out. The chicken must be bone dry or it will steam rather than brown.
Set it in a cast-iron skillet and generously season it with 1 tablespoon kosher salt and coarsely ground black pepper to taste.
Place the skillet in the preheated oven and go about your business.
For doneness: Slit underside of thigh — juices must run clear (about 45 minutes). The high heat turns the chicken a golden brown, and it's juicy as hell.
Serves 4.

healthy and easy crab salad

& Easy Crab Salad
Elie Kruger The Food You Crave
I stumbled upon this easy crab salad while flipping through Ellie Krieger's cookbook The Food You Crave. If you don't already own this book I suggest you snag one for your cookbook collection. It's full of awesome recipes that are lighter and healthier, yet oh so yummy.



Ingredients

For the Salad
1/2 pound lump crab meat, picked over for shells and cartilage
1 stalk celery, finely diced (1/4 cup)
1/2 cup peeled and finely diced ripe mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped cilantro
1/4 cup coarsely chopped radicchio

For the Dressing
2 tablespoons fresh lime juice
1 teaspoon finely grated lime zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons olive oil

Directions
In a medium sized bowl, gently toss together the crab with the celery, mango, scallions, cilantro and radicchio. For the dressing, in a small bowl whisk together the lime juice, lime zest, salt, pepper and red pepper flakes. Next, slowly whisk in the olive oil until an emulsion begins. Add the dressing to the salad and gently toss to combine

Pomegranate Mango Guacamole

Pomegranate Mango Guacamole
From Gourmet
Ingredients

3 ripe avocados
1/2 white onion, finely chopped
1 serrano chili, finely chopped, including seeds
1 lime, juiced
1/2 cup pomegranate seeds
3/4 cup diced peeled mango
1/2 cup chopped cilantro
1 1/4 teaspoon coarse salt

Directions

Cut the mango in half lengthwise. With a small sharp knife score the flesh both horizontally and vertically. Pushing on the skin of the mango, flip it inside out and cut off the flesh from the skin.

To remove the pomegranate seeds, cut the pomegranate in half and submerge in a large bowl of water then gently peel to remove all of the seeds.
Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.

Fried Green Tomatoes

Fried Green Tomatoes
From Katie Lee
Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
4 large green tomatoes (like beefsteak, big boy, or celebrity), sliced 1/2-inch thick
1 cup buttermilk
1/2 cup vegetable oil
Remoulade
1 cup mayonnaise
3 tablespoons ketchup
2 tablespoons scallions, thinly sliced (about 1 scallion)
1 tablespoon apple cider vinegar
1 1/2 teaspoon dried mustard (like Coleman’s)
1 teaspoon hot sauce (like Tabasco), or to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

In a medium shallow bowl, mix cornmeal, flour, onion powder, garlic powder, salt, pepper, and cayenne. Fill a small shallow bowl with buttermilk. Place the bowls next to each other and next to the stove.
Heat the oil in a large heavy skillet (preferably cast iron) over medium-high heat. The oil should be hot but not smoking.
Dip the tomatoes in the buttermilk and then dredge in the cornmeal mixture. Fry the tomatoes, in batches if necessary, until the crust is golden brown and crunchy, about 4 to 5 minutes on each side. Drain on paper towels. Transfer the tomatoes to a serving plate and dollop some with remoulade or pass the remoulade alongside.
Serves 4-6.

Remoulade

Mix all ingredients together in a small bowl. Transfer to a serving bowl. Extra remoulade can be saved in the refrigerator in an air tight container for up to one week.

5 Superfoods for Woman

1. Papaya. This tropical fruit packs about twice the vitamin C of an orange. Add it to your arsenal against gallbladder disease, which afflicts twice as many women as men

2. Flaxseed. Bakers use this nutty-flavored seed mainly to add flavor and fiber. But scientists see the tiny reddish-brown seed, rich in estrogenlike compounds called lignans, as a potential weapon against breast cancer. An exciting report at last year's San Antonio Breast Cancer Symposium showed that adding flaxseed to the diet of women with breast cancer effectively slowed tumor growth. You can flavor your muffins with flaxseed, but the easiest way to get the beneficial lignans is to sprinkle a few tablespoons of ground flaxseed on your morning cereal. Look for the seeds in health food stores or in supermarkets on the flour aisle. They're easy to grind in a blender or coffee grinder. But get seeds -- there are no lignans in the oil.

3. Tofu. Foods high in soy protein can lower cholesterol and may minimize menopausal hot flashes and strengthen bone. Isoflavones, plant chemicals in soybeans that have a structure similar to estrogen, may be the reason. Though animal studies form the bulk of the evidence, a human study found that 90 mg of isoflavones was beneficial to bone (specifically the spine). And two other studies suggest that 50 to 76 mg of isoflavones a day may offer some relief from hot flashes. A half-cup of tofu contains about 25 to 35 mg of isoflavones.



4. Buffalo Meat. Due largely to menstruation, women tend to be anemic more than men. And low iron levels in blood can cause severe fatigue. To get a good dose of iron, try bison. Bison, or buffalo, meat is lean and has what diet-conscious women want -- lots of iron and less fat than most cuts of beef. "The iron content is about 3 milligrams in a 3 1/2-ounce uncooked portion," says Marty Marchello, Ph.D., at North Dakota State University. "That portion contains less than 3 grams of fat." Buffalo meat can help boost energy and lower weight. And you don't have to have a home on the range to get some bison anymore. You can pick it up at many supermarkets across the United States, or through mail order or on the Internet.
 

5. Collard Greens. This humble vegetable may help fight osteoporosis, which afflicts many women late in life. In addition to getting adequate amounts of calcium and vitamin D, some studies suggest that vitamin K may have a bone-protective effect as well. Based on data from one of the largest studies of women, the Nurses' Health Study, researchers discovered that women who ate enough vitamin K-rich foods (at least 109 micrograms of the vitamin daily) were 30 percent less likely to suffer a hip fracture during ten years of follow-up than women who ate less. Researchers point out that dark-green leafy vegetables -- Brussels sprouts, spinach, broccoli -- are all good sources of the vitamin. But collard greens, with about 375 micrograms per half-cup, are among the best.

Salsa

Ingredients


1 can (28 Ounce) Whole Tomatoes With Juice     

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)

¼ cups Chopped Onion

1 clove Garlic, Minced

1 whole Jalapeno, Quartered And Sliced Thin

¼ teaspoons Sugar

¼ teaspoons Salt

¼ teaspoons Ground Cumin

½ cups Cilantro (more To Taste!)

½ whole Lime Juice
 
Preparation Instructions


Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

For Dinner

Chichen Tortilla Soup

Ingredients


2 tablespoons vegetable oil

1 small onion, diced

2 tablespoons minced garlic

2 jalapenos, finely diced

6 cups low-sodium chicken broth

1 (14.5-ounce) can fire roasted diced tomatoes

1 (14.5-ounce) can black beans, rinsed and drained

1 red pepper

1 green pepper

1 can of corn

3 chicken breasts, boneless and skinless

2 limes, juiced, plus wedges for garnish

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

1 (8-inch) flour tortilla, grilled, cut into thin strips

1 avocado, pitted, sliced

1 cup shredded Monterrey cheese

Directions

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Chicken Enchiladas

Ingredients



3 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

Salt and pepper

2 teaspoons cumin powder

2 teaspoons garlic powder

1 teaspoon Mexican Spice Blend

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed

5 canned whole green chiles, seeded and coarsely chopped

4 canned chipotle chiles, seeded and minced

1 (28-ounce) can stewed tomatoes

1/2 teaspoon all-purpose flour

16 corn tortillas

1 1/2 cups enchilada sauce, canned

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.