Page 130 – CWEB

A Healthier Meatball

CWEB

December 30, 2020

If you are like me, you don’t always get all those good for you veggies in everyday. And there is the having toddlers thing… I am very lucky because my boys never give me a hard time when it comes to fruits and veggies but the way I figure the more the better right!?! I had some lean ground turkey that I needed to use, so what to make…

So you have a package of ground turkey… what do you go for? I figured this is an easy way to work some extra healthy stuff into the boys, myself and the hubs! I came up with a simple meatball recipe that is far from the traditional version and it is super tasty! And its been toddler approved 😉

Ingredients

1 1/2 lbs lean ground turkey

1 cup shredded carrots

1 apple, peeled and cut away from the core

2 eggs

1/2 cup grated parmesan cheese

1/4 cup chopped parsley

1/2 cup quick cooking oats

2 Tbsp garlic powder

salt & pepper

Preparation

1. Oven at 375 degrees

2. In a food processor add the shredded carrots and apple. Pulse until very finely chopped.

3. Place all ingredients into a bowl and mix until well combined. Form meatballs into a golf ball size. Place on a baking sheet lined with parchment and bake for 15-18 minutes, until lightly golden.

4. You can certainly throw these into some sauce and serve with pasta. I gave them to my boys with a little sauce and melted mozzarella. For myself I thew them over some brown rice mixed with sautÃ©ed onions and peas. You can throw them over a salad as an alternative to chicken… so many options for these little bites of yumminess!

5. Hope you give these slightly sweet, healthy meatballs… they are delish!

Credit: Foodista

A Healthier Cookie with Mini M&Ms

CWEB

December 30, 2020

I’ve been itching to bake lately but haven’t because I don’t want it in the house to tempt me. Well, I gave in today because this heat wave is killer and I wanted to sit in the ac! Sitting in the house means keeping the boys as busy as possible so we painted seashells, played legos and made cookies!

I cut down the amount of butter and sugar, swapped out white flour for stone ground whole wheat flour, threw in some oats and used unsweetened applesauce to moisten them up. Of course because they were for the kiddos they convinced me to throw in some mini m&ms we had. Certainly, to make these healthier take out the m&ms and use chopped raisins or dried figs. These are a great substitute for a traditional cookie because you don’t have to feel so bad about having one or letting the kids have an extra.

Ingredients

1/2 stick of unsalted butter, room temp

1/2 cup packed light brown sugar

1 egg

1 tsp vanilla

3/4 cup unsweetened applesauce

1 1/2 cups stone ground whole wheat flour

1/2 cup steel cut oats

1 Tbsp baking powder

a pinch of salt

mini m&ms

Preparation

1. In a large bowl, using a hand mixer, cream together the butter and brown sugar until well combined.

2. Add in the egg and vanilla and again mix to combine.

3. Mix in the applesauce and combine. It will look a little broken but thats ok!

4. In a small bowl combine the flour, oats, baking powder and salt.

5. Slowly combine the dry mix into the wet until it just comes together, do not over mix!

6. Using a spoon fold in the m&ms or dried fruit 😉

7. Using a small cookie scoop place the cookies onto a lined baking sheet. Bake for approx 12-14 minutes at 375 degrees, until lightly golden. These cookies will not change shape much because there is so little fat in there. So scoop out and press down lightly if you want them to flatten a bit.

8. Now grab a glass of milk and DUNK!

Credit: Foodista

A Happy Birthday ~ Strawberry Shortcake!!!

CWEB

December 29, 2020

A Happy Birthday ~ Strawberry Shortcake!!!

This cake is a fun a delicious way to celebrate a birthday for a princess!
With Love,

Catherine
xoxo

Ingredients

Ingredients:

2 quarts fresh strawberries — cleaned and halved

1 pint heavy cream or whipping cream

For the Shortcake:

To make a bigger stack of shortcakes double this recipe. (I did)

2 cups all-purpose flour – sifted

1 tablespoon baking powder

4 tablespoons butter

¾ cups light cream or buttermilk

4 — 5 tablespoons sugar

Preparation

1. Preheat Oven 350 degrees:

2. Sift flour, baking powder and sugar into a bowl. Cut in the butter. Work the batter with your fingers. Add the cream or buttermilk and stir gently and quickly until dough is formed.

3. Flour a surface and knead the dough gently until no creases are left.

4. Roll out the dough to about ½ inch thickness. Place on parchment paper or a buttered cookie sheet.

5. Bake about 20-25 minutes – until slightly golden.

6. Let cool, then cut the biscuits in half through the center; making a top and bottom half.

7. Whip the cream with a tablespoon of powdered sugar.

8. Sandwich the strawberries and whip cream between the layers of biscuit to build your cake.

Credit: Foodista

A gluten free recipe for Easter Pie

CWEB

December 29, 2020

Easter buffets are often laden with this delight. A glass of chilled proseco and small plate are all you need be dazzled by this delicate balance of flavors and textures. On an ordinary weeknight a simple green salad dressed with a splash of balsamic will accentuate the richness of this ricotta and prosciutto laced masterpiece.

Ingredients

3 large eggs

1 lb whole milk ricotta

¼ cup freshly grated Pecorino Romano cheese

¼ lb mozzarella cheese, grated

¼ pound thinly sliced prosciutto, shredded

2 tbsp Fines Herbs

¼ tsp freshly ground black pepper

2/3 the dough from our gluten free pasta frollo

Preparation

1. Position a rack in the lower third of your oven and preheat it to 350â°F.

2. Butter a 9” glass pie plate. (if you on ly have a metal pie plate, raise the oven’s temp to 375â°F).

3. Whip eggs and ricotta together.

4. Slowly fold in mozzarella, romano and procsuitto.

5. Finish with the pepper and Fines Herbs.

6. Using 2/3 the dough from our gluten free pasta frollo recipe, divide the dough into two pieces, one twice as large as the other.

7. Working with the large piece, knead t into a disk and roll it out on a lightly floured work surface into a 12″ circle.

8. Transfer the dough to the pie plate and press it gently against the bottom and up the sides of the plates.

9. Use the dull side of a knife to trim the excess dough even with the rim.

10. Fill the pie shell with the cheese and prosciutto mixture.

11. Smooth the top.

12. Roll the remaining dough out.

13. Using a glass dipped in flour, cut out circles.

14. Set aside the scraps.

15. As you lift the circles of dough up pinch the center together slightly so that your shape is more of a n oval.

16. Lay the ovals on top of the pie in an overlapping circular pattern.

17. Bake for 35 to 40 minutes, or until the crust is golden and the filling is firm and slightly puffed.

Credit: Foodista

A Fruity Dessert

CWEB

December 29, 2020

I wanted a simple dessert, something healthy. I bought clementines, apples & had some pomegranates in my fruitbasket. What to do with them?
I made this delicious dessert.

Ingredients

4 clementines, peel removed & torn to slices

2 apples (I used gala apples), peeled & cut into small chunks

1 pomegranate, cut open & use the little red seeds & juice the

Preparation

1. I put everything together in a bowl & mixed it very well.

2. I put clingfilm on it & put it in the fridge. The fruit has to be marinated for at least a few hours.

3. After that, put it in glasses & enjoy it!

Credit: Foodista

A Classic Strawberry Shortcake

CWEB

December 26, 2020

An easy, romantic, classic dessert that is full of fresh strawberries and homemade whip cream, all on top of a crumbly little cake.

Ingredients

3 Cups sliced strawberries

1 Tbsp. Sugar

Shortbread Ingredients::

2 Tbsp. Sugar

1 Cups all purpose flour

1 tsp. baking powder

1/4 cup margarine or butter

2 Tbsp. egg, beaten

1/3 cup non-fat milk

Whipping Cream Ingredients:

1/2 Cup Heavy Whipping Cream

1 Tbsp. Sugar

1/4 tsp. vanilla extract

Preparation

1. Stir together berries and 1 Tbsp. sugar, aset aside.

2. For the shortbread: Stir together 2 Tbsp. sugar, flour and baking powder. Cut in margarine till mixture resembles coarse crumbs.

3. Combine egg and milk, add all at once to dry ingredients. Stir till just moisten.

4. Spread into a greased 4 — 6oz ramekins, building up the edge slightly.

5. Bake for 10 — 13 minutes or till toothpick inserted near center comes out clean.

6. Cool in pan for 10 minutes. Remove from pan, split into 2 layers.

7. To make whip cream:

8. In a small bowl, mix cream, sugar and vanilla extract, beat until a heavy cream, about 5 minutes.

9. Spoon the fruit and whipped cream between layers and over top. Serve immediately.

10. NOTE: If you double the recipe, you can use an 8â€³ round cake pan and cook for 20 — 30 minutes. It’s so pretty when you have a full size cake.

11. Calories per serving: 357, Fat: 15, Cholesterol: 40, Sodium: 198, Potassium: 243, Carbs: 45.6, Fiber: 3.5, Sugar: 19, Protein: 6.1

Credit: Foodista

A Delicious New Hybrid, Brownie Cookies

CWEB

December 26, 2020

Ingredients

1/4 cup organic butter

1 1/2 cups organic chocolate chips — I used some semi-sweet chips I had laying around

3/4 cup organic sugar

3 organic eggs

1 teaspoon vanilla

1 cup organic flour

1/4 teaspoon baking powder

1/4 teaspoon sea salt

Preparation

1. First – Preheat the oven to 325 º F. Line your cookie sheets with parchment paper. Melt together the butter and chocolate chips.

2. Then, Combine the sugar, eggs, and vanilla. Mix in the chocolate and butter mixture.

3. Finally, Add in the flour, baking powder, and salt. Mix well then scoop onto your baking sheet! Be sure to leave enough space between the cookies because they will spread! Bake them for about 12 minutes, or until they looked cracked on top but still slightly gooey.

4. If you want to cut some chocolate flavor out now is your chance! Right when they come out of the oven sprinkle with your desired topping. I tried some sea salt, candy corns, walnuts, and chocolate chips. The sea salt ended up being my favorite, while I ended up making about 24 cookies.

Credit: Foodista

A Fancy Pancake Breakfast

CWEB

December 26, 2020

In our home, pancakes are a rare and exceptional treat. When we do make pancakes, it’s always from scratch and rarely the same recipe.
This pancake recipe however, may just be our new go-to. It is THE perfect combo of sweet and sour with its fluffy, moist, and irresistible consistency. Top it all off with a dollop of Sweet Sour Cream Filling and you’re set.
I feel it would be a tad clichÃ© to say these pancakes are like ‘a party in your mouth.’ The joyful experience remains indescribable. So, let’s quit the idle chitchat. Just try these pancakes and you’ll see exactly what we’re raving about.

Ingredients

Ingredients for Sour Cream Pancakes:

2 cups self-rising flour

¼ cup cornmeal

2 ½ tablespoons sugar

½ teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

2 eggs, separated

2 cups sour milk, (2 cups milk plus 1 ½ tablespoon white vinegar)

½ cup sour cream

Ingredients for Sweet Sour Cream Filling:

1cup sour cream

Zest of ½ lemon

1 tablespoon lemon juice

2 tablespoons honey

1 tablespoon sugar

¼ cup raisins soaked in 1 tablespoon of rum extract

Maple syrup & powdered sugar for garnish

Preparation

1. In medium bowl, combine all the ingredients for the Sweet Sour Cream Filling.

2. In a large bowl, sift together flour, cornmeal, sugar, salt, baking powder and baking soda. In another large bowl, whisk together sour milk, egg yolks and sour cream. Fold the wet ingredients into the dry ingredients. In a large, clean stainless steel bowl, beat egg whites until stiff but not dry; fold them into the batter. Make sure to let the batter rest for about 5 minutes before making pancakes.

3. Heat a large cast-iron skillet, or griddle, with butter. Drop ¼-cup dollops of batter and cook over moderately high heat. Cook approximately 2 minutes per side, until golden on each side and fluffy. Serves about 3 pancakes per person.

4. To serve, layer each pancake with about a tablespoon of Sweet Sour Cream Filling. Drizzle with maple syrup and sprinkle with powdered sugar, if desired. Enjoy!!

Credit: Foodista

A Classic Caesar Salad

CWEB

December 25, 2020

The original recipe for this salad was created by Cesare Cardini in the 1920’s in California. There are many different recipes for the dressing, but the key ingredients remain the same – egg, lemon, mustard, Worcestershire sauce, a dash of Tabasco and a oil. This creamy dressing is then mixed with sweet Romaine lettuce, crunchy croutons and parmesan cheese. Some people like to add a couple of anchovy fillets – whether to the dressing or to the leaves themselves. We’ve omitted them all together to make a vegetarian friendly version. Once made any leftover dressing can be stored in the fridge in a sealed container for 3 days.

Ingredients

For the dressing:

2 large egg yolk

30 ml/2tbsp lemon juice

5 ml/1tsp English mustard powder

5 ml/1tsp Tabasco sauce

2 tsp/10ml Worcestershire sauce

150 ml/1/4pt sunflower oil

60 ml/4tbsp extra virgin olive oil

To complete:

150 g/5oz thickly sliced crusty bread

45 ml/3tbsp sunflower oil

1 head of Romaine lettuce, trimmed and washed

25 g/1oz freshly grated Parmesan cheese.

Preparation

1. First make the croutons: Preheat the oven Fan 160oC/180oC/Gas Mark 4. Place a small roasting tray in the oven to heat up. Cut the bread, crusts and all, into chunky crouton shapes. Add the oil to the hot oven tray, then add the bread and quickly stir to coat in hot oil. Return the tray to the oven and bake for 10 mins or until crisp and golden. Cool.

2. To make the dressing: Place the egg yolk, lemon, mustard and two sauces in a medium bowl. Add plenty of salt and freshly ground black pepper and use a whisk to beat together.

3. When nicely combined, gradually add the two oils, whisking between additions until a creamy, thick dressing forms. Check the seasoning and adjust to your taste.

4. Break the lettuce into leaves, then thickly slice these. Place in a bowl, add the croutons, half the cheese and half the dressing then mix well to coat the leaves. Drizzle over the reaming dressing and scatter over the cheese. Serve straight away.

Credit: Foodista

A Classic Homemade Banana Bread

CWEB

December 25, 2020

Don’t want to buy expensive Banana Bread. Then make it with your own hand at home. The Recipe Homemade Banana Bread is quick and easy to make. The taste of Homemade Banana Bread is delicious and mouthwatering. The aroma is so great when you smell it you will feel to eat whole bread in just one bite.

Ingredients

270 gms brown sugar

270 gms flour

1 tsp baking soda

2 large eggs

1 tsp cinnamon

1 tsp ground ginger

3-4 bananas

1 tsp baking powder

140 gms unsalted butter

Preparation

1. An old-fashioned banana loaf you can always return to.

2. Method:

3. Whisk the eggs and sugar and blend well.

4. Add the bananas, peeled and mashed. Mix the batter.

5. Now add the flour, cinnamon powder, baking powder, baking soda and ground ginger.

6. At this stage, put the melted butter. Mix well.

7. Pour the batter in a loaf tin and bake for 40-50 minutes at 180 degree Celsius.

Credit: Foodista

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CWEB NEWS

A Healthier Meatball

Ingredients

Preparation

A Healthier Cookie with Mini M&Ms

Ingredients

Preparation

A Happy Birthday ~ Strawberry Shortcake!!!

Ingredients

Preparation

A gluten free recipe for Easter Pie

Ingredients

Preparation

A Fruity Dessert

Ingredients

Preparation

A Classic Strawberry Shortcake

Ingredients

Preparation

A Delicious New Hybrid, Brownie Cookies

Ingredients

Preparation

A Fancy Pancake Breakfast

Ingredients

Preparation

A Classic Caesar Salad

Ingredients

Preparation

A Classic Homemade Banana Bread

Ingredients

Preparation

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