GAZPACHO

I have been meaning to post this recipe for a long time now. I actually made it a few months ago for TGB's birthday dinner. Since I started making this at about midnight, I didn't take any pictures while I was cooking. My Tia and I were exhausted prepping everything and no one was in the mood to take pictures.

GAZPACHO

Ingredients

• 1 red onion, diced
• 5 lbs tomatoes, cored and diced
• 1 English cucumber (or 1 1/2 cucumbers) peeled and diced
• 1 tablespoon plus 1/2 teaspoon sea salt
• 5 teaspoons lemon juice
• 4 tablespoons olive oil
• 2 teaspoons minced flat-leaf parsley
• Fresh ground paper, to taste
• 3 garlic cloves
• 1 tablespoon cider vinegar
• 2 cups cubed French bread
• 1 large red bell pepper, seeded and diced

Preparation

1. In a small bowl, combine 1/2 cup of the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, 1/2 teaspoons salt, 1 teaspoon lemon juice, 1 tablespoon olive oil, parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve.
2. In a blender or food processor combine the remaining onion, 4 teaspoons lemon juice, 1 tablespoon salt, garlic, and vinegar. Blend until the mixture is smooth.
3. Add the remaining tomatoes, cucumbers and red bell pepper and blend.
4. Add the french bread and puree. I like the gazpacho a little chunky.
5. Taste it and adjust the salt and pepper to taste.
6. Add the remaining olive oil and blend.
7. Transfer the soup to a soup bowl or container and cover with plastic wrap. Chill for at least an hour.
8. To serve, ladle the gazpacho into bowls and garnish with a heaping spoonful of the diced vegetables.

THE YOGURT MAKER

My mother gave me a yogurt maker recently. I am not sure how she came to be in possession of a yogurt maker, since she does not actually cook. If you open her kitchen cabinets, you are likely to find paint, paint brushes, and paint remover instead of food or pots and pans. I think I have only seen her cooking in the kitchen about 3 times in the last ten years.

So now that I have a yogurt maker, I had to give it a try. All that you need is milk and yogurt (or yogurt starter) and lots of time....Once you have filled the glass containers you need to leave them in the machine for 7 to 10 hours.

The containers are so cute and the yogurt smells delicious.

I made plain flavored yogurt, but I will try adding some fruit next time. I think my mother would be proud to know I used the yogurt maker.

SCOTTISH OAT SCONES

I saw this recipe over at Simple Bites and I had to try it. Growing up we really did not eat oats. I don't think I ever had oatmeal until I was well into my twenties. But I do like afternoon tea, so I had to give these a try.

You will need: all purpose flour, rolled oats, salt, organic cane sugar, baking powder, unsalted butter, an egg, and milk.

Pour the all purpose flour and rolled oats into a bowl.

Add the sugar.

Throw in the baking powder.

And add the salt.

Mix it together with a fork and make a well in the middle.

In a small bowl or measuring cup whisk together the milk and an egg. Add the melted butter and mix together.

Pour the egg mixture into dry ingredients.

Mix together with a fork.

Divide the mixture in half and pat into 2 circles on a pan lined with parchment. Or you can do what I did and experiment with the other half.

I decided to try adding dried cranberries and chocolate chips to the other half of the dough. I brushed the scones with milk and topped them with a sprinkle of cane sugar. Bake in an oven preheated to 425˚ for about 10-12 minutes. They should be a light golden brown.

When I was done, I had oat scones....

Chocolate chip scones and......

Cranberry scones...Too bad I didn't have any clotted cream in the house. That would have been scrumptious.

OAT SCONES

(from Simple Bites)

INGREDIENTS

• 1 1/2 cups all purpose flour
• 2 cups rolled oats
• 2 tablespoons organic cane sugar, plus more for dusting
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup unsalted butter, melted
• 1/3 cup milk, plus about 2 tablespoons to top the scones

PREPARATION

1. Preheat oven to 425˚
2. In a large bowl mix together flour, rolled oats, sugar, baking powder and salt and make a well in the middle.
3. In a small bowl whisk together the egg and milk. Add in the melted butter.
4. Add the butter mixture to the dry ingredients and combine with a fork. (At this point you can add in dried cranberries, raisins, or chocolate. I would add about 1/2 cup.)
5. Divide the dough in half and pat into the shape of a circle about 1 inch thick. You can divided them into wedges now or wait until they come out of the oven. I tried both methods.
6. Take the additional 2 tablespoons of milk and brush the tops of the scones and sprinkle with a little bit of sugar.
7. Bake in the oven for 10 to 12 minutes or until light golden brown.

NUTELLA CREAM CHEESE DIP

I got this recipe over at Tasty Kitchen. It was scrumptious and addictive. I served it with strawberries and Granny Smith apple slices. It was also quite delicious drizzled over vanilla ice cream. Try it immediately!

NUTELLA CREAM CHEESE DIP

Ingredients

• 3 heaping tablespoons Nutella
• 3 heaping tablespoons whipped cream cheese, softened
• 1 dash of salt
• 1/4 cup milk

Preparation

1. Mix the Nutella and the cream cheese until well combined.
2. Add a dash of salt
3. Slowly add a little bit of the milk and stir until well combined. Keep adding the milk slowly and stir until you have a smooth mixture.
4. Place in the refrigerator until ready to use.
5. I took it out of the refrigerator about 10 minutes before serving and it was a perfectly smooth chocolate sauce consistency.

MINI MEATBALL SANDWICHES

I saw these over at The Pioneer Woman and I just had to make them. I changed the recipe only slightly.

I used a 1.25 pounds of ground sirloin.

I added 3/4 cup plain panko.

Add 3 minced garlic cloves and 1/2 teaspoon salt.

Add 3/4 cup milk.

Combine. I used a fork. I have a thing about touching raw meat.

Scoop out about 1 tablespoon of the meat mixture and roll into mini meatballs. I made about 30. I actually froze half of the meatballs for another day.

I like onions, so I chopped up a whole onion.

Heat about 1 tablespoon olive oil in a pan. Add the onions and meatballs to the pan. Brown the meatballs.

Add a jar of marinara sauce. Since I was only making half of the meatballs, I used a small jar of marinara (15 1/2 ounce). Cover the pan and allow to simmer for about 20-25 minutes.

I cut a slice of provolone cheese in quarters.

My daughter likes the potato dinner rolls.

Slice the bread rolls in half, place a piece of cheese on the top and the bottom of each roll.

Place a meatball and some sauce, of course, on each roll. My daughter likes the mini meatball sandwich without the cheese.

YUM!!!!

MINI MEATBALL SANDWICH

Ingredients

• 1.25 pounds of ground sirloin (or ground chuck, or whatever you have)
• 3 garlic cloves, minced
• 3/4 cup plain panko
• 3/4 cup milk
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 large jar (about 30 oz) marinara sauce
• small bread rolls
• slice provolone cheese, cut in quarters

Preparation

1. Combine ground sirloin, garlic, panko, milk and salt in bowl.
2. Roll into mini meatballs. The size of the meatball depends on the size of the bread rolls.
3. Heat olive oil in a pan over medium-high heat. Add the chopped onion and meatballs. Brown the meatballs.
4. Add the jar of marinara sauce, cover the pan and allow to simmer for about 20-25 minutes.
5. Slice the rolls in half.
6. Place a piece of cheese on the top and the bottom of each roll.
7. Spoon a meatball and sauce on the bottom of the bun. Place the top half of the roll.
   

WHAT'S FOR LUNCH? -- CHICKEN SALAD

Sometimes you really don't want to cook. It may just be too hot outside and you just can't bear the thought of turning on the stove or the oven. Or you just may want something that you can put together quickly with whatever you have on-hand. This is one of those recipes.

I took some rotisserie chicken (from the deli), Greek yogurt, half a Granny Smith apple, a handful of raisins, a handful of craisins, a handful of chopped walnuts, some ground cinnamon and ground ginger.

Put your chopped chicken in a bowl.

Add the walnuts and the raisins.

Add the craisins.

Add the chopped apple.

Add some Greek yogurt. About 1/2 cup.

Add a few dashes of ground cinnamon and ground ginger.

Mix it until it is well combined. The beauty of this is that you can add more of whatever you like until you get it just right.

You could also add a bit of cream cheese to the chicken salad. Is that too decadent?

I was trying to be healthy so I just served mine on top of a bed of chopped romaine lettuce. This chicken salad has possibilities.

Why not make an open face sandwich? Melt a slice of your favorite cheese on it. Make some dainty tea sandwiches. Toast some thick whole grain bread and make a hearty chicken salad sandwich.

BERRY-TOPPED PAVLOVA

I also took this lovely dessert over to celebrate my friend's new apartment. It is a very fancy looking dessert, but relatively simple to make. It is just time consuming.

Here is what you'll need: 4 egg whites, sugar, confectioner's sugar, vanilla, cornstarch, and white vinegar.

Take parchment paper and place an overturned dish or bowl on it and trace a circle.

Turn the parchment over, marked side down and place on a baking sheet.

Separate the eggs while the eggs are cold (it is easier when the eggs are cold). Place the egg whites in a mixing bowl and let the egg white get to room temperature, about 30 minutes. Add the cornstarch.

Add the vinegar.

Beat the mixture, until foamy. Add the white sugar and mix on medium high until stiff peaks form, about 7 minutes.

Add the vanilla and confectioner's sugar and continue to beat until you have glossy peaks.

Using a rubber spatula spread the meringue into the marked 10 inch circle on the prepared cookie sheet. Form a well in the center. Bake in a 200˚ preheated oven for about 2 hours.

Turn off the oven and leave the pavlova in the oven until the oven is cooled. When cool remove the pavlova from the parchment and place on the serving dish.

Top with freshly made whipped cream.

Add an assortment of berries. Now go impress your family and friends.

BERRY-TOPPED PAVLOVA

For the pavlova

4 egg whites, at room temperature

1 teaspoon cornstarch

1 teaspoon white vinegar

1/2 cup white sugar

1/2 cup confectioner's sugar, sifted

1/2 teaspoon vanilla

For the topping

2 cups heavy whipping cream

1/2 teaspoons vanilla

1 teaspoon sugar

Assorted berries

Preparation

1. Preheat oven to 200˚.
2. Line cookie sheet with parchment paper. Using an overturned plate or bowl as a guide, trace a 10-inch circle onto parchment. Turn parchment over, marked side down.
3. Beat egg whites, cornstarch, and vinegar with a mixer at medium speed until foamy.
4. Gradually add the white sugar and beat at medium-high speed until stiff peaks form, about 7 minutes.
5. Lower the speed to medium and add in the vanilla. Gradually add in the confectioner's sugar. Beat at medium high speed until still glossy peaks form, about 7 minutes.
6. Using a rubber spatula, spread the meringue into the marked 10 inch circle on the prepared cookie sheet. Form a well in the center.
7. Bake for about 2 hours.
8. Turn off the oven but leave the pavlova in the oven until the oven is cool.
9. When cool, carefully remove the pavlova from the parchment and place on the serving dish.

For the topping

1. Whip the heavy whipping cream, the sugar, and vanilla with a mixer on medium-high speed until stiff peaks form.
2. Top the pavlova with the whipped cream and top with the berries.