Friday, April 29, 2011
Thursday, April 28, 2011
Wednesday, April 27, 2011
Tuesday, April 26, 2011
Monday, April 25, 2011
Friday, April 22, 2011
Wednesday, April 20, 2011
Now the newlyweds are about to celebrate theirfourth wedding anniversary. Time to dust off the and prepare this delicious treat again. Far too much time had lapsed since we’d enjoyed these goodies.
I loved these muffins because they were stuffed with healthy blueberries, had some oatmeal and walnuts stirred in, and were topped with a dusting of brown sugar. (I cannot tell a lie: in my first recent attempt, I got distracted and left out the 1/2 cup brown sugar from the ingredients. I remembered to sprinkle the brown sugar on for the topping, but I knew the insides would be a little lacking. Guess what? They were just as good without it—at least that’s how Hubby consoled me. But I did turn around and make a remediated batch, since we knew Hubby’s brother would be in town last weekend. Wouldn’t want our guest to be served muffins that were less than the best.)
I have a few muffins left over, so I’ve stored them away to pop out for Easter-morning breakfast on Sunday. Oatmeal Blueberry Muffins make a dandy treat that suits for many occasions.
Tuesday, April 19, 2011
Monday, April 18, 2011
Friday, April 15, 2011
After being my accomplice for all the 212 blog entries I’ve completed, Hubby has sampled every dish I’ve prepared before I entered each recipe. That’s a lot of taste-testing in more than a year—and a lot of “attagirl!” affirmations on his part.
I can’t think of any recipe in those 212 that Hubby hasn’t complimented—some more vociferously than others, of course, but Hubby always been free with the superlatives. Makes my job as chief cook and apprentice food blogger much easier, I must say.
But for him to be forthcoming with the remark, “This has to go down as my all-time favorite of anything you’ve cooked”, I had to take notice. “You mean one of your favorites?” I queried. “No, the ABSOLUTE favorite.” Well, that’s sayin’ somethin’, for sure.
Mind you, this wasn’t Chocolate Decadence or some sicky-sweet multilayer dessert he was puffing. It was none other than today’s blog subject, Greens Casserole with Mozzarella. Perhaps this happened because his own greens from his own garden (and the tail-end of them, mind you) represented the impetus for the recipe. But Hubby kept bragging and gushing and going back for more casserole. At one point he suggested that this was THE DISH I needed to bring to the next family gathering. At another point he walked into my office crunching a tortilla chip and murmuring, “This would make a good dip, too.”
Well, onto this attention-getting recipe, which took the last of the last of our 2011 crop of collard greens but was a fitting sayonara to them. It merely was a mixture of wilted greens, a sauce of milk, butter, flour, and cheeses and a topping of dry bread crumbs with Mozzarella cheese sprinkled on. I baked it in a 7-inch-by-11-inch casserole dish. It didn’t last long. (Recipe source: www.nikibone.com) Using my own homemade chicken broth, skim milk, part-skim (instead of whole-milk) ricotta cheese, and whole-wheat bread for the dry breadcrumbs were the redeeming health features, besides of course, the fresh-from-the-garden green leafies. As we know, collard greens provide anticancer properties and offer an excellent source of vitamins B6 and C, carotene, chlorophyll, and manganese. One cup of collard greens provides more than 70 percent of the recommended daily allowance for vitamin C.
Bye-bye, collard greens. You’ve been a blast and taught us a lot and been the star of our winter garden. We’ll for sure remember you at the time of next year’s plantings.
Greens Casserole with Mozzarella
Thursday, April 14, 2011
Collard Greens and Tomatoes: my previously nonexistent collards repertoire grows by leaps and bounds
Part of Hubby’s admonition about knowing “when to fold em” in terms of harvesting garden crops such as the collard greens at just the right moment involves finding quick outlets for the basketful of goodies he brings in.