Month: April 2018

Categories
Recipes

Fennel and Cherry Tomato Salad

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

You’ve got digestive issues? Eat this! Crispy and totally delicious. Fennel is well known to help with

  • Bone Health. Due to the calcium content, fennel can help maintain bone strength and health. …
  • Improves Skin Health. …
  • Lowers Blood Pressure. …
  • Aids Digestion. …
  • Increases Satiety. …
  • Improves Colic. …
  • Helps Prevent Cancer. …
  • Decreases Risk of Heart Disease.

Basically a miracle plant right? If only eating it would make me thin and rich…..oh well, at least it will help with the bloating.

Fennel and Tomato Salad

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Fennel and Tomato Salad

Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Servings: 6 servings
Author: WhollyCupcake

Ingredients

  • 1 bulbs fennel very thinly sliced or shaved
  • 1 cup cherry tomatoes halved
  • 3 springs fresh dill chopped
  • 2 tbsp parmesan(optional) shaved

Dressing

  • 1 clove garlic minced
  • 2 tsp rice vinegar
  • 1 tsp dijon mustard
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

Instructions

  • in a small jar or bowl combine all the dressing ingredients and shake or whisk until well homogenized. Taste and adjust seasoning as needed.
  • In a medium bowl place the sliced fennel bulb, add the dressing and toss. Let stand for about 5-10 minutes. 
  • To the fennel bulb add the halved cherry tomatoes, fresh dill, and parmesan, toss again and enjoy!

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Categories
Recipes

Meatball Soup

This is a simple but delicious Romanian meatball soup.   Served with sour cream, hot peppers, and quick dinner rolls.

Enjoy ❤❤❤

meatballsoup

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Meatball Soup ( Ciorba de Perisoare)

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Soup
Cuisine: Romanian
Servings: 10 servings
Author: WhollyCupcake

Ingredients

Broth

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 medium carrots diced
  • 1/2 medium red bell pepper diced
  • 2 stalks celery diced
  • 12 cups water
  • 1/4 cup tomato sauce
  • 3 springs fresh dill finely chopped
  • 4 springs fresh parsley finely chopped
  • 3-4 tbsp chicken base

Meatballs

  • 1 lb ground turkey, beef, or pork
  • 1 large egg lightly beaten
  • 1/4 cup medium or long grain rice
  • 2 tsp salt
  • 1 tsp ground pepper

Instructions

  • To a 5.5 QT pot on medium heat, add the olive oil
  • Add onions and sauté 3 mins until fragrant
  • Add the carrots, celery, bell pepper and continue sautéing for 5 more minutes, season with salt and pepper
  • Add the water and tomato sauce. Bring mixture to a boil
  • Add the chicken base and simmer for 15-20 minutes
  • Add the parsley and dill and taste the broth, adjusting seasoning as necessary. Bring broth back to a boil
  • In a medium bowl add the ground meat, egg, salt, pepper, and rice. Mix with your hands until everything is well incorporated
  • Wet your hands and begin pinching small amounts of the meat mixture, rolling it between your palms and dropping it into the boiling broth. Continue with the rest of the meat.
  • Let soup simmer for 15-20 minutes or until rice inside the meatball is soft.
  • Turn off heat, sprinkle fresh parsley on top of the soup. Serve with quick dinner rolls,sour cream, and hot peppers.

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Categories
Recipes

Gluten-Free Strawberry Bars

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

I found this recipe in a BHC magazine many years ago, but it was made with raspberries instead of strawberries.  I’m not a big fan of raspberries because of the little seeds that get stuck in my teeth. I also modified the recipe and made it gluten-free(I use Bob’s Red Mill 1to1 gluten free all purpose flour) but you can use regular all purpose flour in the same quantity.

Gluten-Free Strawberry Bars

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Gluten-Free Strawberry Bars

A deliciously simple dessert to make.  Creamy cheese filling covers fresh strawberries and a thin layer of strawberry jam, all on top of a quick shortbread crust.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 24 bars
Author: WhollyCupcake

Ingredients

Shortbread Crust

  • 2 sticks unsalted butter room temperature
  • 1/4 cup light brown sugar
  • 1/2 tsp salt
  • 2 cups gluten-free all purpose flour I use Bob's Red Mill 1to1

Filling

  • 1/2 cup strawberry jam
  • 2 cups fresh strawberries sliced
  • 8 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1 tbsp gluten-free all purpose flour
  • 1 large egg
  • 1 egg yolk
  • 2 tbsp grated lemon peel
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp pure vanilla extract

Instructions

  • Preheat oven to 350F
  • Butter and line a 13x9 baking sheet with parchment paper
  • In a large bowl beat the butter with a mixer until soft and fluffy
  • To the butter add the brown sugar and salt.  Beat until well incorporated
  • Add the 2 cups of flour and beat with mixer until a cohesive dough forms
  • Pinch chunks of dough and drop onto the baking sheet. Using your fingers which you can intermittently dip in the flour, press the dough into the pan until bottom is covered. Make it on the thinner side and as uniform as you can.
  • Spread the jam evenly over the crust
  • Place strawberry slices evenly on top of the jam
  • In a medium bowl, mix together the cream cheese, lemon zest, lemon juice, vanilla extract, granulated sugar, whole egg,  egg yolk, and 1 Tbsp of flour until well blended and creamy
  • Pour custard batter evenly over the strawberries, tilting the pan to cover them evenly.
  • Bake for 25-30 minutes until barely set
  • Cool for 1 hour, then chill for another 2 hours in the refrigerator before cutting into even squares
  • Enjoy!

Notes

Recipe adapted from BHG

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Categories
Recipes

Cornbread Pudding

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

Do you ever wonder what to do with your leftover cornbread? Yeah, me neither, until one day not long ago I looked inside my fridge and saw the mentioned leftover cornbread.  I didn’t want to throw it out because it was really tasty, but I didn’t feel like eating it as it was either. So I turned it into this delicious cornbread pudding! Custardy with hints of cinnamon and cardamom, pairs deliciously with whipped cream and fresh berries for a simple yet beautiful dessert. SO if you ever find yourself in the same predicament, here you go. You’re welcome 😉

P.S If you need a really good cornbread recipe click here

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3.50 from 6 votes

Cornbread Pudding

Use your leftover cornbread to make this simple yet decadent pudding.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: WhollyCupcake

Ingredients

  • 4 cups cornbread cut into small pieces
  • 4 eggs
  • 3 cups milk
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 cup chocolate chips (optional)

Instructions

  • Preheat oven to 375F
  • Lightly butter a 8x8 dish
  • Place pieces of cornbread inside dish
  • In a bowl, lightly beat the eggs, milk, sugars, vanilla, cinnamon and cardamon until sugar dissolved and all ingredients are well blended
  • Pour mixture over the cornbread and press down with a spoon to submerge the cornbread as much as possible
  • Sprinkle with the chocolate chips if using, and place dish on a baking sheet in case of spills
  •  Bake for about 40 mins or until custard is set
  • Enjoy!

Notes

Recipe adapted from GeniusKitchen.com

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Categories
gardening Tips

Starting Seeds Indoors

It’s that time of the year again. The sun is shining, the birds are singing, the time for starting seeds has come again, and we are gladly prepared.  This year I purchased seeds from Seed Savers catalog and I’m excited to see how the seeds will turn out.

Wedding Flower arrangement

You will needs the following supplies:

  • Egg Cartons
  • Seed Starting Soil Mix
  • Seeds of your choice
  • Spoons
  • Permanent marker or Small craft sticks cut in half (to mark each cell with name of plant)
  • Spray Bottle Filled with Water

Directions:

  • Fill each egg carton cell with soil and make an indentation with your finger
  • Drop 2 seeds of same plant in each cell ( you put 2 seeds just in case one doesn’t germinate)
  • Write on raised part of carton what type of plant will grow in each cell, or place half craft stick written with name of plant on the side of the egg carton cell
  • Lightly cover the seeds with soil
  • Place cartons on a tray and spray planted seeds throughly with water
  • Place cartons near a sunny window sill

Make sure to keep soil  moist but not soaking wet.  Seeds should germinate in 1-2 weeks.   When each seedling has 2 leaves on it, transplant them to your prepared garden beds. Kids have a lot of fun doing this and get a kick out of watching the seeds turn to plants, and hopefully pick and eat those delicious vegetables or herbs.

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