Archive for the ‘Tasteful Tuesday’ Category

Tasteful Tuesday: Strawberry Bread

Tuesday, April 30th, 2019

This recipe is perfect for getting a taste of summer no matter the season; especially when summer is almost in sight but it’s still cool enough to bake bread (so, now!). You can use fresh or frozen (and thawed) strawberries, and while this particular recipe calls for the bread to be baked in a bundt pan, it can be made in two loaf pans if you prefer (just decrease baking time by 20-25 minutes). Finally, if you prefer to avoid extra oil in your baked goods, applesauce makes a great substitute for vegetable oil.

Strawberries | Flickr user Sharon MollerusWhat You’ll Need:

  • 3 cups fresh strawberries
  • 2 1/2 cups white sugar, divided
  • 3 1/8 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten
  • 1 teaspoon vanilla extract
  • Directions:

    1. Preheat oven to 350° F. Butter and flour one 9 or 10 inch Bundt pan.
    2. Slice strawberries and place in medium-sized bowl. Sprinkle with 1/2 cup sugar, and set aside while preparing batter.
    3. In a large bowl, combine remaining sugar, flour, cinnamon, salt and baking soda; mix well.
    4. Blend oil, eggs and vanilla extract into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Add batter to pan.
    5. Bake in preheated oven  for about 70 – 75 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes. Turn out of pan and allow to cool before slicing. Lightly dust with powdered sugar or serve with whipped cream.

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    Tasteful Tuesday: Veggie Stir-Fry

    Tuesday, April 23rd, 2019

    This week’s recipe is great for a healthy and hearty weeknight meal, as well as for serving friends and family during a seasonal party or get-together. The vegetables listed here can be swapped out for others if you desire; try to stay close to the measurements so the ratio of veggies to the garlic and ginger coating stays consistent.

    Metal Recipe Card HolderWhat You’ll Need:

    • 1 tablespoon cornstarch
    • 1 1/2 cloves garlic, crushed
    • 2 teaspoons chopped fresh ginger root
    • 1/4 cup vegetable oil, divided
    • 1 cup broccoli florets
    • 1 cup snow peas
    • 3/4 cup carrots, rondelle
    • 2 tablespoons soy sauce
    • 2 1/2 tablespoons water
    • 1/4 cup onion, chopped
    • 1/2 tablespoon salt

    Directions:

    1. In a large bowl, blend cornstarch, garlic, ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
    2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
    3. Stir in soy sauce and water, then mix in onion and salt. Cook until vegetables are tender but still crisp. Eat alone, over rice or with a meat of your choice.

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    Tasteful Tuesday: Tangy Deviled Eggs

    Tuesday, April 16th, 2019

    Kitchen Egg TimerThis version of deviled eggs adds a little extra flavor to your spread of appetizers or hors d’oeuvres, whether you’re hosting Easter brunch, a holiday party or a potluck (adjust the recipe to fit your serving needs).

    What you’ll need:

    • 12 hard boiled eggs, peeled and cooled
    • 1 1/2 tablespoons Dijon mustard
    • 1 1/2 tablespoons mayonnaise
    • 1/2 teaspoon Worcestershire sauce
    • 1 pinch salt and black pepper
    • ground paprika for dusting

    Directions:

    1. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined.
    2. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika.
    3. Refrigerate until chilled, at least 30 minutes, and serve cold.

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