Monday, July 29, 2013

Strawberry Orange Sorbet with Mint

Hi there! Wow, it's been way too long that I've posted. I've missed it. It's not that I haven't been cooking but it's been pretty busy around here. Kyle and I got married June 15th and it was the most beautiful day of my life! Kyle and I have been married now for a little over a month and are loving every minute of it.




I have a recipe that I've been wanting to share and I'm glad I'm able to finally sit down and share it with you. You will be so surprised how easy it is to make sorbet and will want to make it before the Summer is over. For the 4th of July I wanted to make something festive but also Fun and Healthy! (Of course!) So I decided to make a strawberry orange Sorbet with mint.

Check out these strawberries! 

                              
First you will want to slice  and hull your strawberries and stick in a large pot.

                              

Once your strawberries are sliced and ready add your sugar, orange juice, mint leaves and water.

                               

Boil on medium heat and boil until sugar is dissolved.  

      

Once your mixture has boiled for 8 to 10 minutes turn the heat off and use your emersion blender to blend smooth. You can also use a normal blender if you don't have a hand blender. 

                                

You will have a little foam and that is fine.

                               

Since I was taking this to a 4th of July party I transported it in glass jars.

                                

All that's left is to pour the mix into your ice cream maker and mix until frozen!

                                

I didn't get a pretty picture of the final product. :( 

                                 Strawberry orange Sorbet 

4 cup Strawberries, hulled and sliced
1 cup water
1 cup orange juice
1 large handful of mint leaves, chopped
1/2 Cup sugar

Slice and hull strawberries. Place in large sauce pan with the rest of the ingredients. Boil for 8 to 10 minutes. Turn off the heat and blend mixture with hand blender until smooth. Cool and pour in ice cream maker until frozen. Enjoy! It's good to be back.


Friday, February 1, 2013

Garlic and Goat Cheese Spaghetti Squash

Well hello there! Long time no see. I have to be honest I’ve procrastinated for a few months and have not posted. That doesn’t mean that I haven’t been cooking but that I just haven’t made the time to post them. Well, I’m back and it feels good.

Kyle and I are still in the process of planning our wedding. We are a short 4 months away and we have just about everything accomplished. I’m a planner and like to plan ahead. My mom keeps telling me it’s a good thing but I just hope I don’t miss an important step and end up stressing in the end anyways. Oh well, in the end we will be married to the love of my life! 

Today I have an exciting side dish to share with you.

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As you’ve probably noticed I didn’t do the Whole Living Detox this year. Believe it or not, I missed it. There has been a big hype of a meal plan called Whole30 that is similar but also a little different. Basically no bread, pasta, potatoes etc.. I’ve researched some recipes that say they are Whole30 recipes and have made a couple. This side dish was inspired by a Whole30 recipe and will take the place of pasta. Check it out, you won’t even miss the all the starch! Just 4 grams of starch per 1/2 cup serving

Start out by baking your squash for an hour

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After it’s baked for an hour it’s now ready to be scraped into noodles.

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While your squash is baking, make your garlic sauce.

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Put your noodles in a baking dish (I used the iron skillet) and pour garlic sauce over the noodles and toss.

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Mix in your lemon juice and cheese then bake for another 10 minutes.

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Garlic and Goat Cheese Spaghetti Squash

  • 8-10 garlic cloves, minced
  • 2 Tbsp butter
  • 3/4 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • juice of one lemon
  • goat cheese 3.5 oz container
  • 1 large spaghetti squash

1. Preheat oven to 375.

2. Cut your squash in half and scrape the seeds out. Then pour about 1 to 2 inches of water in a baking sheet. Place squash meat side down on the baking sheet. Bake for 1 hour or until you can poke the skin of the squash easily with a fork.

3. While squash is baking, heat a pan over medium high heat and add butter.

4.  Once butter has melted, turn down the heat to low and add the garlic. Sautee for approximately 10 minutes.

5.  Add the olive oil, and salt and pepper and heat for another 3 minutes.

6. Take pan off heat and set aside.

7. Once squash is done pull out of oven and scrape the squash with a fork starting from one side of the squash to the other to make noodles.

8. Place squash in a baking dish and pour olive oil mixture over the top and toss.

9. Pour the lemon juice over the two halves, and crumble the goat cheese over top. Stir the spaghetti strands just to combine.

10. Bake squash for 10 more minutes or until cheese is melted.