Food for Thought – June 3, 2014

We are coming to the end of the local berries. They have been really delicious. Here is a tasty salad from Aysha Schurman of Ammon, ID.

Sunny Strawberry & Cantaloupe Salad

1 cup sliced fresh strawberries

1 cup cubed cantaloupe

1/2 cup (2 oz.) cubed part-skim mozzarella cheese

2 Tbsp. raspberry vinaigrette

1/2 cup fresh raspberries

1 Tbsp. sunflower kernels

Thinly sliced fresh mint leaves, optional

In a large bowl, combine strawberries, cantaloupe and cheese. Drizzle with vinaigrette and toss to coat. Just before serving, gently stir in raspberries. Top with sunflower kernels. If desired, sprinkle with mint.

Serves: 4 at 105 calories each.

This breakfast treat or midday snack is from Jamie King of Duluth, MN.

Strawberry Lemonade Smoothie

2 cups lemonade

3/4 cup (6 oz.) lemon yogurt

1/2 tsp. vanilla extract

2 cups frozen, unsweetened strawberries

Place all ingredients in a blender; cover and process 15 seconds, or until blended. Serve immediately.

Serves: 4 at 129 calories each.

By now, everyone knows how much I love bread pudding. This recipe comes from Cleo Gonske of Redding, CA.

 

Apple Bread Pudding with Caramel Sauce

1/4 cup butter, cubed

4 cups chopped, peeled tart apples (about 4 medium)

2 cups sugar

1/2 cup raisins

1/2 cup chopped walnuts

3 tsp. ground cinnamon

2 tsp. vanilla extract

Bread Pudding

6 eggs

2-1/2 cups 2% milk

1-1/2 cups plus 2 Tbsp. sugar, divided

1 cup heavy whipping cream

1-1/2 tsp. vanilla extract

Dash ground nutmeg

1 loaf (1 lb.) French bread, cut into 1-inch cubes

Caramel Sauce

1 cup sugar

1/4 cup water

1 cup heavy whipping cream

2 Tbsp. butter

1) Preheat oven to 350 degrees. In large skillet, heat butter over medium heat. Add apples, sugar, raisins, walnuts and cinnamon; bring just to a boil, stirring constantly. Reduce heat; simmer, uncovered, until apples are tender, stirring occasionally. Remove from heat; stir in vanilla.

2) For bread pudding, in large bowl, whisk eggs, milk, 1-1/2 cups sugar, cream, vanilla and nutmeg until blended. Stir in bread crumbs and apple mix. Transfer to greased 13” x 9” baking dish. Sprinkle with remaining sugar. Bake 40-45 minutes until knife comes out clean.

3) For sauce, in small heavy saucepan, combine sugar and water; moisten all sugar. Cook on medium-low until sugar is dissolved. Cover; bring to boil on medium-high heat. Cook 1 minute.

4) Uncover and boil until syrup is amber. Remove from heat. Carefully stir in cream and butter. Serve with warm bread pudding.

Serves: 16 at 606 calories each.

Please send your recipes and recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

 

Until next time,

Ellie