Desserts

Welcome to the 80s Pineapple Trifle

I made this for Holly’s Going Away Party, it was amazing and perfect for a BBQ.

Ingredients:

  • 20 oz can crushed pineapple
  • 3.5 oz packet of vanilla pudding mix
  • ~1 cup whipped heavy cream
  • angel food cake
  • 1 package raspberries

Method:

  1. Cut up the angel food cake and arrange at the bottom of a trifle dish.  I used a flat, rectangular Tupperware container to take it to a picnic.
  2. In a bowl, combine vanilla pudding mix and pineapple (with juice).  Fold in the whipped cream (you can add more if you want a lighter filling).
  3. Spread 1/2 of the filling over the arranged cake pieces. Top with the berries.
  4. Arrange another layer of angel food cake over the filling and berries.
  5. Cover the top angel food cake layer with the with the rest of the filling. ¬†If you think you won’t have enough filing to cover the whole thing, you can fold in more whipped cream to make more.
  6. Refrigerate for at least an hour before serving.

 

 

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Beauty Salads, Vegetables

Curry Tri-Color Carrot Salad

IMG_5097Very similar to the Carrot Salad with Mint and Granny Smith Apples, but with a curry twist.

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Ingredients:

  • 3-4 tri-color carrots (sold at Trader Joe’s), grated
  • 1 jazz apple, grated
  • 1 bunch green onion, chopped
  • a handful of sliced almonds
  • 1/2 cup mayo
  • 2-3 tbsp milk
  • 1/2 tsp curry powder
  • 1/4 tsp cumin
  • salt & pepper

Salad: mix carrots, apple, onions, and almonds together.

Dressing: mix mayo, milk, curry powder, and ground cumin. Salt and pepper to taste.

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Beauty Salads, diet dishes, mom's recipes, Salads, Sides, Vegetables

Mom’s Salad, Basic

I’ve just recently realized that my mom has some pretty unique and inspiring recipes. ¬†One of which is a classic that I’m sharing with you here:

mom's salad

Ingredients:

Salad

  • romaine lettuce
  • jazz apple
  • celery
  • walnuts
  • fresh dill (optional, and not always present)

Salad Dressing (measurements are more like guidelines)

  • ~1/2 cup Simply Lemonade brand lemonade
  • ~3-4 tbsp olive oil
  • ~1/4 ¬†tsp ground cumin (optional)

*in the picture you will notice a piece of broiled steak which, though not part of the salad, always accompanies any¬†meal at my mom’s house.

This is usually a lunchtime salad; a dinnertime salad would have many more exotic ingredients like tarragon or some kind of tiny leek that I don’t know the name of and you can only find at the Persian store. More to come on that…

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Appetizers, Petit Bites, Salads, Sides, Vegetables

Carrot Salad with Mint and Granny Smith Apples

carrot salad

Ingredients (for 2-3 servings):

  • 3 carrots, grated
  • 1 granny smith apple, diced
  • 3-4 tbsp chopped fresh mint
  • 1/2 cup mayo
  • 2-3 tbsp milk
  • 1/4 tsp ground cumin
  • salt
  • handful of roasted pepitas (optional)

Method:

  1. Thin the mayo with milk and stir in cumin.
  2. Mix carrots, apple, mint (and pepitas) in a bowl with the mayo mixture.
  3. Add salt to taste.
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Recipe for Thai Salad

diet dishes, Petit Bites, Salads

Thai Salad

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Breakfast, Parties, Petit Bites

Dutch Baby (for Brian’s 35th Birthday Breakfast)

The Dutch Baby: easier than crepes, plus you don’t have to slave over the stove for 20 minutes cursing yourself for inconsistent¬†crepe thickness. It’s the ultimate mix, pour, walk away breakfast recipe that isn’t from a box.

  • 1/4 cup butter*
  • 3 eggs
  • 3/4 cup milk
  • 3/4 cup flour
  • 1/2 tbsp vanilla extract
  • powdered sugar & lemon juice¬†

*you can either use salted butter, or add a pinch of salt

  1. Heat oven to 425 degrees.
  2. Cut up butter (if straight from fridge) and melt in the oven in a 9×9 inch casserole pan or oven-safe skillet.*
  3. Beat the eggs with a whisk for 30 seconds.
  4. Mix in milk, vanilla, and flour, one at a time, continually whisking the mixture. Add flour slowly to avoid clumps.
  5. Pour mixture into the warm casserole dish full of melted butter.
  6. Bake for ~12-15 minutes.

To serve, dust with powdered sugar and a squeeze of fresh lemon.

 

*you can use any similarly sized oven-safe dish, it will still taste awesome.

Also, if you only have 2 eggs, just reduce milk and flour to 1/2 cup each.

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