Tuesday, January 29, 2013

"Not-Fried" Ice Cream

This recipe is about as close as you can get to making fried ice cream at home. Who wants to or can fry ice cream in a deep-fryer without a making a major mess. I wouldn't even try. So I adapted it from a recipe for a big pan-sized dessert. My family is just three people and my husband is lactose intolerant so we don't have a lot of ice cream around and a big pan would be disastrous for all of us. So I figured out how to make a nice little batch of the crumbly crunchy part so you can make individual servings with either lactose free ice cream or regular vanilla.

1/2 stick butter
1/2 cup brown sugar, dark
1/2 to 1 tsp of cinnamon depending on how cinnamon-y you like your fried ice cream
3 cups corn flakes, crushed

vanilla ice cream
whipped cream
Melt butter in a saucepan. Add brown sugar and cinnamon. Remove from heat. Stir in corn flakes. Spread on baking sheet covered with wax paper.

Scoop ice cream about the size of a raquetball or tennis ball and with the spoon make a roundish shape. Roll in the crumble mixture. Put in a dish top with whipped cream and drizzle with honey. Easy, right?

Left over crumble can be placed in an airtight container in the freezer for a treat another day.

Monday, January 21, 2013

The Secret to Green Guacamole

Does your guacamole get brown despite the lime or lemon juice you add? I learned a nifty trick from my sister-in-law, Teresa. She made a massive bowl of guacamole, like 6 or 7 avocados, and it was lovely and fresh and green. How do you do it? Leave a pit in the bowl with the avocado. That's all? That's all. My love for avocado is in full bloom.

I call this "The Best Avocado Dip." I can't call it guacamole because it doesn't have any spices or chiles or hot stuff in it like I expect a pure guacamole recipe does. It's just pure avocado and it is lovely. For the serious avocado aficionado, you know who you are.


4 avocados
salt and pepper to taste
one fresh garlic clove minced

Peel and chunk the avocado and place in a bowl. Keep one pit in the bowl. Mash up the avocado with S&P to taste and stir in the garlic. Make it as smooth or chunky as you like. I happen to like plain avocado so the chunkier the better. Serve with the pit in the bowl. Looks odd but the avocado stays green. I am not a scientist so I don't know why it works, I know that it does.


Monday, January 14, 2013

Cauliflower Sausage Soup with Wild Rice

Cauliflower Sausage Soup With Wild Rice

Wild Rice:
2 cups wild rice
Enough water to submerge wild rice.

Let the rice soak at least 6 hours or overnight. Drain the water. Put rice in a pot with about 2 cups of water and 1 T.  chicken bouillon (or one cube). Cook on medium heat and check regularly. Add water if needed. You want the rice to curl and puff up. Wild rice is best prepared this way, in my opinion. For a real treat, add mushrooms and 1 T. butter.

1 head of cauliflower
½ cup chopped onion
1 lb. pork sausage (spicy, like Jimmy Dean) browned and drained
2 cups water
1/4 to 1/2 c.  flour (depending on how thick you want your soup)
2 c. milk
2 c. cheese (processed American)*
pepper to taste

Cook over medium heat: cauliflower and onion with 1-1/4 cups of water in a 6 qt. pot with a lid. Cook until tender. Add sausage and milk. Turn heat to low. Combine remaining water with flour to make a paste. Stir into soup to combine. Add cheese, stir slowly to combine and allow cheese to melt. Pepper to taste. Serve with wild rice and optional cooked baby shrimp as topping.

*(I grew up with this made using Velveeta, but use a mixture of  1-1/4 cups shredded cheddar cheese and  1/4 cup shredded Monterey Jack cheese and you’ll get a nice melt. Or if you are dairy-free, use unsweetened almond milk instead of milk and shred a combination of Daiya cheddar and jack style wedges.)

Let's try something new...

I have posted a few food photos and recipes on my Facebook page recently and saw my friend count drop.... That got me thinking. I realized that may not everyone is interested in my kitchen adventures. (Though I don't see why!) So to spare most of you from my food spam, I'll set up a blog for my recipes and photos from the kitchen. I'll post on occasion and share a link on Facebook for those who are interested.