Deep Fried Bananas
Sunday, February 17, 2013
Wednesday, February 13, 2013
Homemade Four-Cheese Ravioli Hearts
Homemade Four-Cheese Ravioli Hearts: 
Homemade Four-Cheese Ravioli Hearts with Porcini Mushroom Sauce. An extra special dinner for your Valentine!
Homemade Four-Cheese Ravioli Hearts with Porcini Mushroom Sauce. An extra special dinner for your Valentine!
Sunday, February 3, 2013
Imbolc Recipe: Homemade Whipped Cream
Imbolc Recipe: Homemade Whipped Cream:
One of the Foods of Imbolc is Dairy so why not make Home made Whip Cream
Imbolc (meaning ewe's milk) typically falls on Feb 1st or 2nd, however this year we will be celebrating on Feb 3rd. On Imbolc, we honor the Goddess while welcoming Spring back as Winter slowly starts fading away into hibernation until it's next appearance.
This is the time of year that many animals naturally begin producing milk. As a result, milk, cheese and other dairy products feature heavily in Imbolc feasts. Lamb is associated with this time of year for much the same reason as dairy.
Ingredients:
1 Carton of Heavy/Whipping Cream
1 tablespoon confectioners' sugar
1 1/2 Tbsp. Vanilla Extract
1/2 Tbsp Cinnamon , Cocoa or Coffee ( optional)
Directions
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
for my Vegan Brothers and Sisters do not Fret here is a Vegan Soy Whip Cream for you
Vegan Soy Whipped Cream
1 Cup soy milk
you can also use Coconut milk
1/2 Cup oil
1 Tablespoon maple syrup
1/2 tsp vanilla extract
1/2 tsp Cinnamon, Cocoa ,Coffee ( optional )
Place soy milk and 1/4 cup oil in a blender. Blend at highest speed and slowly drizzle in remaining 1/4 cup oil. Blend in syrup and vanilla. Add a little more oil if necessary to thicken.
Chill and serve.
Now that you have Whip Cream What to do with it
Strawberry Shortcake
Ingredients
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe read above
Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Chocolate Bowls with Whipped Cream and Berries
For Chocolate Bowls:
8 balloons
10 ounces good dark chocolate, chopped fine
For Whipped Cream:
Pint heavy cream
1 1/2 Tablespoons Chambord (Raspberry Liquor)
1/4 cup powdered sugar
For Garnishment:
Fresh Berries
Chocolate Syrup (optional)
Mint or Cinnamon (optional)
Make Chocolate Bowls:
Blow up the balloons (you want them small and round, like little bowls).
Line 2 cookie sheets with parchment paper.
Boil 1 inch of water in a pan and reduce to simmer. Set another pan or microwavable glass bowl on top of the simmering water and add half of the chocolate (don't let steam touch chocolate), stir continuously until melted. Immediately, remove from heat and stir in remaining chocolate until smooth.
Drop 8 1/2-teaspoons of melted chocolate (spacing them with enough room in between so balloons don't touch) on parchment paper to make little disks…you are creating the bottom of the bowls (so they don’t leak).
Next, carefully (I have heard of balloons popping so be careful) dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and place balloon on top of the chocolate disks on parchment paper.
Refrigerate for about 30 minutes. After 30 minutes take the cookie sheets out and let the bowls sit for about 5-10 minutes. While pinching the tops of the balloon snip or poke a hole to release the air…SLOWLY.
Hopefully, the balloon will release freely. If it doesn’t, do not pull the balloon away from chocolate just let it sit for a few more minutes and the chocolate should release the balloon on its own.
The bowls are delicate. Keep the bowls on the cookie sheet and put back in fridge.
Fill with Whip Cream and Berries or Ice Cream and Enjoy
Come up with more Desserts for Imbolc or any time you want something sweet and not feel guilty keep being a crafty witch
One of the Foods of Imbolc is Dairy so why not make Home made Whip Cream
Imbolc (meaning ewe's milk) typically falls on Feb 1st or 2nd, however this year we will be celebrating on Feb 3rd. On Imbolc, we honor the Goddess while welcoming Spring back as Winter slowly starts fading away into hibernation until it's next appearance.
This is the time of year that many animals naturally begin producing milk. As a result, milk, cheese and other dairy products feature heavily in Imbolc feasts. Lamb is associated with this time of year for much the same reason as dairy.
Ingredients:
1 Carton of Heavy/Whipping Cream
1 tablespoon confectioners' sugar
1 1/2 Tbsp. Vanilla Extract
1/2 Tbsp Cinnamon , Cocoa or Coffee ( optional)
Directions
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
for my Vegan Brothers and Sisters do not Fret here is a Vegan Soy Whip Cream for you
1 Cup soy milk
you can also use Coconut milk
1/2 Cup oil
1 Tablespoon maple syrup
1/2 tsp vanilla extract
1/2 tsp Cinnamon, Cocoa ,Coffee ( optional )
Place soy milk and 1/4 cup oil in a blender. Blend at highest speed and slowly drizzle in remaining 1/4 cup oil. Blend in syrup and vanilla. Add a little more oil if necessary to thicken.
Chill and serve.
Now that you have Whip Cream What to do with it
Strawberry Shortcake
Ingredients
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe read above
Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Chocolate Bowls with Whipped Cream and Berries
For Chocolate Bowls:
8 balloons
10 ounces good dark chocolate, chopped fine
For Whipped Cream:
Pint heavy cream
1 1/2 Tablespoons Chambord (Raspberry Liquor)
1/4 cup powdered sugar
For Garnishment:
Fresh Berries
Chocolate Syrup (optional)
Mint or Cinnamon (optional)
Make Chocolate Bowls:
Blow up the balloons (you want them small and round, like little bowls).
Line 2 cookie sheets with parchment paper.
Boil 1 inch of water in a pan and reduce to simmer. Set another pan or microwavable glass bowl on top of the simmering water and add half of the chocolate (don't let steam touch chocolate), stir continuously until melted. Immediately, remove from heat and stir in remaining chocolate until smooth.
Drop 8 1/2-teaspoons of melted chocolate (spacing them with enough room in between so balloons don't touch) on parchment paper to make little disks…you are creating the bottom of the bowls (so they don’t leak).
Next, carefully (I have heard of balloons popping so be careful) dip each balloon (about 1/2 to 3/4 of balloon) into the melted chocolate and place balloon on top of the chocolate disks on parchment paper.
Refrigerate for about 30 minutes. After 30 minutes take the cookie sheets out and let the bowls sit for about 5-10 minutes. While pinching the tops of the balloon snip or poke a hole to release the air…SLOWLY.
Hopefully, the balloon will release freely. If it doesn’t, do not pull the balloon away from chocolate just let it sit for a few more minutes and the chocolate should release the balloon on its own.
The bowls are delicate. Keep the bowls on the cookie sheet and put back in fridge.
Fill with Whip Cream and Berries or Ice Cream and Enjoy
Come up with more Desserts for Imbolc or any time you want something sweet and not feel guilty keep being a crafty witch
Oven Roasted Garlic Brussels Sprouts
Oven Roasted Garlic Brussels Sprouts:
Vadora loves LOVES LOVES Brussel Sprouts I know most of us as a kid hated them
But these nuggets of Joy are like candy to me This is Vadoras Recipe
2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Move oven rack to the upper third and preheat to 425 degrees.
In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.
Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.
Vadora loves LOVES LOVES Brussel Sprouts I know most of us as a kid hated them
But these nuggets of Joy are like candy to me This is Vadoras Recipe
2 lb Brussels sprouts, trimmed and halved (quartered if large)
5 cloves garlic, minced
1/2 cup water
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Move oven rack to the upper third and preheat to 425 degrees.
In a 9x13 inch baking dish, toss together Brussels sprouts, garlic, water, oil, salt and pepper and spread out in a single layer.
Bake for 40-50 minutes until caramelized to taste, tossing once about 25 minutes into cooking time. Remove from oven and toss Brussels sprouts in the pan scraping up brown bits into the sprouts.
Vegetarian Spinach and Mushroom 4 Cheese Lasagna
Vegetarian Spinach and Mushroom 4 Cheese Lasagna:
I have to Admit as a Meat eater I used to make fun of Vegans and Vegetarians But the more I eat Vegan foods and Vegetarian foods for my Health the more I love it and do not miss meat
dont get me Wrong Daw loves a good Garlic Rosemary Rack of Lamb or a nice Steak once in a while
But This Recipe is Vadoras Recipe for Vegetarian Spinach and Mushroom Lasagna
She is making this tonight and plenty of leftovers for Imbolc This Recipe is so Good you will not believe its meatless
ENJOY I know I will
3 tablespoons olive oil
1 1/2 pounds Portabella and Shiitake mushrooms, sliced
1 teaspoon dried thyme
1/4 cup minced shallots
Kosher salt
1 15-ounce container whole milk ricotta
3/4 cup whole milk
2 eggs, lightly beaten
3 cups shredded, whole milk mozzarella cheese, divided evenly
1 1/2 cups grated Asiago & provolone
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
2 Chopped Carrots
1 teaspoon dried oregano
Freshly ground black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray
1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.
3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Asiago , Provolone, Parmesan, spinach,carrots, basil and oregano; season with salt and pepper and stir to incorporate.
4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture.
Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.
5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil.
I have to Admit as a Meat eater I used to make fun of Vegans and Vegetarians But the more I eat Vegan foods and Vegetarian foods for my Health the more I love it and do not miss meat
dont get me Wrong Daw loves a good Garlic Rosemary Rack of Lamb or a nice Steak once in a while
But This Recipe is Vadoras Recipe for Vegetarian Spinach and Mushroom Lasagna
She is making this tonight and plenty of leftovers for Imbolc This Recipe is so Good you will not believe its meatless
ENJOY I know I will
3 tablespoons olive oil
1 1/2 pounds Portabella and Shiitake mushrooms, sliced
1 teaspoon dried thyme
1/4 cup minced shallots
Kosher salt
1 15-ounce container whole milk ricotta
3/4 cup whole milk
2 eggs, lightly beaten
3 cups shredded, whole milk mozzarella cheese, divided evenly
1 1/2 cups grated Asiago & provolone
3/4 cup grated Parmesan cheese
1 10-ounce box frozen chopped spinach, defrosted and drained
1/3 cup chopped fresh basil, plus more to garnish
2 Chopped Carrots
1 teaspoon dried oregano
Freshly ground black pepper
5 cups tomato sauce
12 sheets no-cook lasagna noodles
Nonstick cooking spray
1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and season with salt. Cook until softened, about 10 to 12 minutes.
3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Asiago , Provolone, Parmesan, spinach,carrots, basil and oregano; season with salt and pepper and stir to incorporate.
4. Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles, and cover with half the mushroom mixture.
Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture, remaining mushrooms and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.
5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil.
Peach Salsa
Peach Salsa:
Peach Salsa.... you might be Wondering why in February I am doing a Peach Salsa?
Well There was a Sale on Peaches today and so Vadora bought a bunch from the Farmer market
50 cents a pound you cant beat that price!!!
so I canned some Peaches and took some and turned them into Peach Salsa Perfect for Super Bowl
Ingredients * use organic if you can
4 medium peaches, peeled and pitted
2 large tomatoes, cut into wedges and seeded
1 chopped red onion or sweet onion cut into wedges
2 cloves garlic, finely minced
2 teaspoons honey
1/2 cup fresh cilantro leaves
2 garlic cloves, peeled and crushed
2 cans (4 ounces each) chopped green chilies
1 tablespoon finely minced jalapeno pepper, or to taste
4 teaspoons cider vinegar
1 teaspoon lime juice
1/4 teaspoon pepper
Baked tortilla chip scoops
Directions
In a food processor, combine the first five ingredients; cover and pulse until coarsely chopped. Add the chilies, vinegar, lime juice and pepper; cover and pulse just until blended. Transfer to a serving bowl; chill until serving. Serve with chips
Serve with grilled or broiled fish, pork, or chicken.
Makes 1 1/2 to 2 cups.
if you want to can your Salsa
Ingredients * use organic if you can
4 medium peaches, peeled and pitted
2 large tomatoes, cut into wedges and seeded
1 chopped red onion or sweet onion cut into wedges
2 cloves garlic, finely minced
2 teaspoons honey
1/2 cup fresh cilantro leaves
2 garlic cloves, peeled and crushed
2 cans (4 ounces each) chopped green chilies
1 tablespoon finely minced jalapeno pepper, or to taste
4 teaspoons cider vinegar
1 teaspoon lime juice
1/4 teaspoon pepper
4 1/2 cups white sugar
1 (49 gram) package light fruit pectin crystals
Directions
Sterilize mason jars and lids.
In a large saucepan, combine all Ingredients
Stir together pectin and 1/4 cup sugar. Bring to a boil, and stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat, and stir for 5 minutes.
Pour peach salsa into prepared jars, leaving 1/4 inch air space. Seal, and process in a boiling water bath for 15 minutes.
Wait 5 minutes, then remove jars, cool and store.
this should last you 1-2 years stored airtight
but it does not last that long im my house
also
avoid storing canned food near heat sources such as a furnace, water heater, hot water or sunny areas. Jars need to be kept cool and dark for longer storage life and to protect against spoilage. Be sure to store in a dry place. If the lid or band rusts, that can cause the seal to break.
Your salsa will probably be darker in color than this. It depends upon how much spice you use and how long you cook it
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