MIXED BERRY COMPOTE

Here’s a simple recipe that can be made with fresh or frozen berries. I like to use it over crepes, cheesecake, sweet breads etc 😋😋

INGREDIENTS

3 cups berries ( I like raspberries, blueberries, blackberries)

2 tbsps lemon juice

1/4 cup brown sugar

3 tbsps butter

DIRECTIONS

1. Put skillet over medium/low heat and melt butter.

2. Add sugar and lemon juice and stir until dissolved.

3. Add berries and stir gently until the juices spring.

4. If you like a thicker sauce you can mix some cornstarch with cold water and add to the compote and cook for a couple more minutes until thickened. 

Serve warm over crepes, or on cheesecake, sweetbreads, muffins, a hamburger 😂 ok maybe not a hamburger. 

Advertisements

LEMON ZUCCHINI BREAD

I’ve been on a bread baking spree! I have to share this delicious recipe from twopeasandtheirpod. Check it out here!

  yield: 2 LOAVES

 prep time: 15 MINUTES

 

cook time: 60-65 MINUTES

 

total time: 1 HOUR 20 MINUTES

INGREDIENTS:

FOR THE BREAD:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 1 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract (or mixed essence)
  • 2 cups grated zucchini

FOR THE LEMON GLAZE:

  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1/2 tsp lemon zest

DIRECTIONS:

  1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
  2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  3. In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
  4. In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
  5. Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
  6. Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
  7. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice and zest. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.

Grilled Salmon and zoodles…caroodles?!?

Ok so I’m not that good with coming up with food names, but its delicious and you should give it a try! It almost felt like summer…until I glanced at the thermometer… Brrrrr *shivers*

DSC_5956 DSC_5973 DSC_6005 DSC_6021 DSC_6030 DSC_6034 DSC_6046 DSC_6055

Ingredients

  • 1 1/2 lbs salmon steaks or fillets
Marinade ingredients
  • 2 tbsps lemon juice
  • 4 garlic cloves minced
  • 1 tsp salt
  • 3 tbsps olive oil
  • 1 tsp pepper
  • 3 tsps Cajun seasoning

Directions

  1. Mix all marinade ingredients and pour over salmon. Marinate for 1 hour. Place salmon on oiled grill at medium heat ( I used a grill pan, too cold to go outside)
  2. Grill for 3 to 4 mins on each side.

The veggie noodle recipe is already in my blog, check it out! Kids *and the big kids*  love the colors 🙂

P.S. This is my daughter and she is quite the character, while I had my back turned taking pics of the food, she snuck over to the stove and started stuffing her face with salmon… then she quickly covered her face with a mask so I wouldn’t know it was her, but Princess Optimus Prime who stole the fish LOL!!! WTG girl, you really fooled me 😉

DSC_6104DSC_6107