My Wonderful World

W e l c o m e... And Enjoy!

Saturday, June 20, 2015

Cantaloupe Sorbet and Other Treats

Such a treat to see spring here....and the arrival of fresh fruits and vegetables.    Over the weekend, I found some great cantaloupe at the grocery.  I just had to buy two and enjoy one for breakfast and the second one....SORBET! 




 After seeding and peeling, the sliced fruit is 
ready for the food processor. 


Process with simple syrup or use Splenda.  


After processing, run through a fine strainer, pressing down with the back of a spoon  if you want to remove all the small pieces that remain.   I usually return to processor and repeat until all small pieces are smooth.  




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Cantaloupe Sorbet

sorbets

1 cup water
1 cup Splenda
4 cup cantaloupe; diced
2 tablespoon fresh lemon juice

Combine water and Splenda. Stir to dissolve.

Peel and seed cantaloupe. One large melon should provide your necessary quantity. Remove cantaloupe from shell and puree in an electric blender on high speed. Add cantaloupe pulp and lemon juice to Splenda syrup. Freeze per manufacturers directions.


If you choose, equal amounts of sugar and water can be used for the simple syrup.  

Notes:  WHStoneman

Yield: 2 quarts


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Do not use the ice cream freezer for storage but remove from ice cream freezer, place in another container and let cure for a few hours.

Enjoy This Happy Spring Day with
Chilled Cantaloupe Soup!

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Chilled Cantaloupe Soup



1 large cantaloupe; very ripe
1/2 tsp cinnamon
2 1/4 c orange juice
2 tb lime juice
1/4 c heavy cream
1 tb mint leaves; julienne

Remove seeds from cantaloupe and dice the pulp. Place pulp and cinnamon in
food processor bowl and puree.

Combine orange and lime juices and heavy cream and stir into puree. Chill
and serve in chilled bowls. Garnish with mint, if desired.

Yield: 6 servings


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May 30.... addendum:    Just found this link!!   Sounds delicious.  Lime Mango Sorbet


April 23, 2011 Update!!   Just purchased a Cuisinart Ice Cream Maker from Williams/Sonoma.  I love this thing!     So easy to use.    I have found that I can whip up a batch of frozen treat using a small box of Jello instant sugar free, fat free pudding mix.  Any flavor will do...but you use three cups of 2% milk instead of the pudding recommendation of two cups.  


Tuesday, June 16, 2015

Taco Salad Night

Sounds like a great night for taco salads! 





I have stopped deep frying my shells for salads.  Instead, I give them a light
coating of vegetable oil and drape them over a small stainless steel work bowl.  

Into the oven at 400F for ten minutes.  They come out crispy and ready for filling 
without the mess and the calories of deep frying.  


Brown ground beef and season with my favorite Taco Seasoning mix.  


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Taco Seasoning Mix


8 tablespoon flour
3 tablespoon chili powder
3 tablespoon paprika
2 tablespoon salt
2 tablespoon onion powder
1 tablespoon chipotle powder
2 tablespoon cumin
2 teaspoon cayenne pepper
2 teaspoon garlic powder
2 teaspoon sugar
1 teaspoon pepper

Combine all ingredients in a small bowl. Store in airtight container or bowl.

For use:    Add two tablespoons of spice mix to 3/4 cup water for 1 pound
browned ground meat. Bring to boil, cook 7-10 minutes, stirring
occasionally. Makes filling for 12 tacos (about 3 Tbs) each.

Notes:  ©WHStoneman

Yield: 8 servings


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Fill taco bowl with lettuces of your choice.  I prefer shredded romaine.   Top with tomatoes, cucumbers, and onions.  Add anything extra you like.   Black olives make a nice topping along with fresh finely minced cilantro.  Top with shredded cheddar cheese, sour cream and a salsa of your choice.  



Raff decided he doesn't like taco salad...just going to stay in the sun and enjoy a quick nap


Taco Salad with Shredded Pork




Monday, June 15, 2015

Summer Salads



I love Summer Salads!

Since this salad is so simple, I don't even have a recipe...but sliced watermelon, cantaloupe, raisins, pine nuts and sprinkled with shredded coconut.  No dressing needed.  


My next favorite summer salad is cantaloupe on a bed of fresh spinach
and topped with a Poppy Seed Dressing.  



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Poppy Seed Dressing

3/4 cup sugar
1 teaspoon onion juice
1 teaspoon dry mustard
1 cup salad oil
1 teaspoon salt
2 teaspoons poppy seeds
1/3 cup cider vinegar

Put all ingredients except poppy seeds into a jar with a lid and shake it
until thick and smooth. Add seeds, shake again and serve. Store in the
fridge and re-shake as it will settle.

Notes:  WHStoneman


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Another one of our summer favorites is just a chopped salad with Egg & Radish 
finished with a Russian Dressing.  


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Russian Salad Dressing

1/4 c sugar
3 tb water
1 c vegetable oil
1/2 c catsup
2 tb lemon juice
1 ts vinegar
1/2 ts salt
1/2 ts paprika
1 1/2 ts celery seeds
1 tb Worcestershire sauce
1/4 c onion; grated

In a sauce pan cook sugar and water until thick. Cool syrup.

Combine the remaining ingredients. Add syrup and whisk to blend well.


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Another beautiful Summer Salad with chopped greens, eggs and topped
with Cottage Cheese.   A freshly made Italian Dressing  really sparks all the flavors.  

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Italian Dressing

1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon dried  Italian spices
1 1/2 teaspoons salt
  black pepper
1 teaspoon sugar
1/2 teaspoon garlic powder
1 tablespoon mayonnaise
3 tablespoons water

Combine all ingredients in a blender on high until combined, about 30
seconds.  Pour into small bowl and cover and refrigerate until ready to serve.  
Stir before serving.


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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017