Tuesday, July 31, 2012

Honeydew Lime Sorbet

This blog will be short, sweet, and to the point! Who doesn't love a good sorbet, its that one "ice cream" dessert you don't feel bad eating. Its called girl math for all the guys out there. Its 98% fruit so why feel guilty, am I right?

So this is the conversation between my husband and I
Him "When are we making sorbet?"
Me "Look for a recipe and when we go to the store we will get the stuff."
Him "How about honeydew lime?"
Me "Sounds refreshing"

A couple days later, a trip to the store, and 35 minutes in the kitchen and we are eating sorbet!

Here is what you need (As found at allrecipes.com)

3cups cubed honeydew
1/2 cup sugar
1 tablespoon water
1/2 cup lime juice (about 6 limes)
2 teaspoons lime zest

Blend together sugar and honeydew in a food processor or blender. Add the rest of the list blend for a minute then add to your ice cream maker per its directions. For me this was 25 minutes then it was ready to eat!!
Yep that its short, sweet, easy and oh so refreshing!
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Friday, July 27, 2012

Hot and Sour soup- crock pot style!

Do you like Chinese food? We love Chinese, actually if we are being honest we love almost all food. But when cooking it at home who said it always had to be stir fry or sweet and sour chicken?? My husband will always order hot and sour soup when we go out for Chinese but for me its hit or miss. I always worry about the hot being too hot, but doing this at home you can make it the perfect hot. 

This recipe is not exactly what you get at the restaurant it has protein in it and can be a main course dish for your dinner. Its also very easy to make into a vegetarian dish if that is what you want. Oh and did I mention its cooked in the crock pot!!! Really the hardest part of the meal was trying to remember where I put the crock pot when we unpacked it. 

Hot and Sour Soup
32 oz chicken broth ( use vegetable if going vegetarian)
1 cup cooked chicken or pork (I buy the cooked roasted chicken in the deli)
4 oz fresh shitake mushroom caps thinly sliced. ( Most stores have it already sliced. When my store is out I just use white mushrooms)
1 small can sliced bamboo shoots (about 1/2 cup)
3 tablespoons rice vinegar or rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sriracha hot sauce
honey (you will choose amount for me its just one turn around my pot)
4 oz firm tofu well drained and cut into 1/2 inch pieces (optional)
2 teaspoons dark sesame oil
2 tablespoons cornstarch
2 tablespoons water

Combine broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce, and sriracha in crock pot. Cook on low for 3 to 4 hours. At 2 hrs in taste the broth and decide on how much honey to add. This will cut the hot down just a little. Really depends on how much you add. 

Stir in tofu and sesame oil. Combine cornstarch and water until smooth then stir into the soup. 

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Saturday, July 14, 2012

Chocolate Chip Muffins!!

I can cook and blog again!!!! Ok I make that sound like I was physically incapable of blogging but the truth was I was overly busy moving across country. That's right my husband and I just moved from hot and sticky mid west Chicago land to the beautiful always perfect weather of southern California San Diego County!!
This was taken one night while eating at the beach! I love picnic night!

Well now that we have moved and gotten mostly settled in my husband is at his new job and for now at least I am playing housewife. So my goal cook more, craft more, and of course blog all those things. So lets start off with these yummy Chocolate muffins!

The recipe I originally went off of used oats instead of flour and used sugar substitute instead of white sugar.



1 3/4 cup flour
1 cup sugar **
3/4 cup unsweetened cocoa
1/2 teaspoon cream of tartar 
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3 egg whites
1/2 cup unsweetened apple sauce
1/2 cup plain greek yogurt

1 cup hot water
1/2 cup semi-sweet chocolate chips

** This amount of sugar might not be enough for everyone I wanted a less sugary muffin. This amount is based of a sugar substitute which would actually double the amount of sugar that was too much just taste before baking. 

Preheat oven to 350 and line 2 cupcake pans and spray with cooking spray.

Mix all your dry ingredients together in your mixer. Then add in your wet items. stir in half the chocolate chips and set the rest aside. 

Fill your muffin cups and bake for 10 minutes. DO NOT TURN OFF OVEN top your muffins off with the remaining chocolate chips and bake for another 2-3 minutes. Cool and enjoy! I will admit I addes extra chocolate chips  hehe.

Note my husband still calls them cupcakes....when will guys understand? 
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