I posted an Apple Cranberry Bread recipe during the Christmas season, and it's fantastic. You would never know it's low in fat. So when I decided to make some Strawberry Bread, I figured I would use that Taste of Home recipe but adapt it to strawberry. So this is what I came up with.
You could actually use several fruit combinations in this bread: strawberry-rhubarb, mixed berries, apple, peach, mango! Go crazy! Be creative! Clean out your fridge!
Strawberry Bread
2 eggs
3/4 cup sugar
2 tbsp. canola oil
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
3 cup strawberries, cleaned, hulled and diced
In a bowl, beat the eggs, sugar and oil. Combine the flour, baking powder, baking soda and salt; add to egg mixture just until combined (batter will be very thick). Stir in the strawberries.
Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Friday, June 5, 2009
Super-Duper Easy Mexican Rice
I've posted a Mexican Rice recipe before, and it's pretty easy, but this recipe from Your Homebased Mom takes the cake for being super-duper easy!
Using tomato juice instead of a tomato sauce yields a nice, light version, and it's the closest I've ever gotten to a restaurant-style Mexican rice. Make sure you take the time to brown the rice before adding the liquid. It really intensifies the nutty flavor.
Using tomato juice instead of a tomato sauce yields a nice, light version, and it's the closest I've ever gotten to a restaurant-style Mexican rice. Make sure you take the time to brown the rice before adding the liquid. It really intensifies the nutty flavor.
Costa Vida Chicken
I recently stumbled across the blog Your Homebased Mom. I love Leigh Anne's recipes -- so easy and geared toward us busy moms -- and the photos are fantastic! I'll be sharing some of the recipes as I work my way through ones that are MSPI-friendly. Here's the first one!
This recipe is meant for the slow cooker, but it was about 4 o'clock in the afternoon when I decided to make it, and we weren't about to wait to eat dinner at 9! So I cooked it on the stove top on a medium-low heat until the chicken was tender. Super easy.
Just make sure you use MSPI-friendly Italian dressing. It's a tangy way to serve the chicken -- perfect for tacos, burritos or as a topping for rice or a salad. Yummy!
This recipe is meant for the slow cooker, but it was about 4 o'clock in the afternoon when I decided to make it, and we weren't about to wait to eat dinner at 9! So I cooked it on the stove top on a medium-low heat until the chicken was tender. Super easy.
Just make sure you use MSPI-friendly Italian dressing. It's a tangy way to serve the chicken -- perfect for tacos, burritos or as a topping for rice or a salad. Yummy!
Tuesday, May 26, 2009
Coconut Milk Ice Cream
Ice cream is something we all miss on this diet. Have no fear, here's some dairy-free ice cream to the rescue -- thanks to my friend Michelle, who shared some recipes with me.
She made this vanilla version and added Oreo cookies. She also made this chocolate version.
If you're not familiar with agave syrup, it can usually be found in the natural foods section, but you can sometimes find it with the honey. If you would rather use sugar, just keep taste-testing until you find an amount you like, and make sure you let it dissolve before adding the mixture to your ice cream maker.
Yes, this recipe is pretty expensive to make, but it's still much cheaper than buying coconut milk ice cream from the store.
Thanks, Michelle!
She made this vanilla version and added Oreo cookies. She also made this chocolate version.
If you're not familiar with agave syrup, it can usually be found in the natural foods section, but you can sometimes find it with the honey. If you would rather use sugar, just keep taste-testing until you find an amount you like, and make sure you let it dissolve before adding the mixture to your ice cream maker.
Yes, this recipe is pretty expensive to make, but it's still much cheaper than buying coconut milk ice cream from the store.
Thanks, Michelle!
Beef and Potato Burritos
I was craving some Mexican food a few weeks back, but I didn't want the usual taco standby, instead, I made this recipe from Everyday Food Magazine.Obviously, skip the sour cream and cheese, but I seriously did not miss 'em. The filling is incredibly flavorful, and as a nice twist, I paired the burritos with Carrot-Cumin Slaw. In fact, I didn't bother with chopping up some lettuce and cilantro; I just topped the burritos with a little bit of slaw. Very good!
Carrot-Cumin Slaw
The next time you decide to make Mexican for dinner, consider having this slaw recipe from Everyday Food Magazine as part of the meal. It is so flavorful! My husband even had seconds -- that's a miracle! He never takes seconds of a vegetable, much less a salad!If your taste buds prefer a milder version, just leave out the jalapenos.
Killer Cookies
We had a group of friends over for a Memorial Day party. My friend Laura brought these cookies. They are sooooo good!
Killer Cookies
1½ cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
2 cups old-fashioned oats
2 cups Rice Krispies cereal
1 cup sweetened flake coconut
1 bag (6oz) MSPI-friendly semisweet chocolate chips
Heat oven to 350. Place parchment paper on four baking sheets and set aside.
In small mixing bowl, blend flour, baking soda, baking powder and salt with a whisk; set aside.
In large bowl, beat shortening and both sugars on medium-high speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
On low speed, gradually add flour mixture and beat until just combined. Stir in oats, Rice Krispies, coconut and chocolate chips.
Form balls with two tablespoons of dough and place two inches apart on prepared sheets. Bake at 350 degrees for 10 minutes. Cool on sheets for five minutes then transfer to cooling rack to cool completely.
Killer Cookies
1½ cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla extract
2 cups old-fashioned oats
2 cups Rice Krispies cereal
1 cup sweetened flake coconut
1 bag (6oz) MSPI-friendly semisweet chocolate chips
Heat oven to 350. Place parchment paper on four baking sheets and set aside.
In small mixing bowl, blend flour, baking soda, baking powder and salt with a whisk; set aside.
In large bowl, beat shortening and both sugars on medium-high speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
On low speed, gradually add flour mixture and beat until just combined. Stir in oats, Rice Krispies, coconut and chocolate chips.
Form balls with two tablespoons of dough and place two inches apart on prepared sheets. Bake at 350 degrees for 10 minutes. Cool on sheets for five minutes then transfer to cooling rack to cool completely.
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