Monday, July 29, 2013
Wednesday, July 24, 2013
Earlier this summer, our church had a huge garage sale (at our house) to raise money in order to send kids to camp. For a week, my world was turned upside down as people dropped off donations at all hours of the day and others appeared to "preview" the goods. It was actually like a seven day party; the workers moved heavy furniture around, unpacked boxes, and laid sundry items out on tables as well as sharing lots of meals and laughter with each other. It was all worth it though - we raised over $2000 that benefitted seven children and their families. A week after the garage sale, one lady of our church family had the core group of workers over for a lunch at her beautiful home. Shari is known to be a gracious hostess and her elegant luncheons are famous for her special chicken salad. She served the first course, strawberry soup, on her sun porch. When I was handed my delicate little tea cup full, I took my first sip. What a surprise! I was expecting something sweet and what I tasted was quite sassy! It was a strawberry soup that even a man would like - fresh, bright, and pleasantly tart. Sherry was kind enough to send me the recipe, but admitted that she had changed it up a lot to achieve the soup we sampled. I played around with the recipe as well and came up with the version that is posted here. To be fair and equal to the old style ladies' luncheon strawberry soup, I have also included a sweeter version in this post. This one is from Assistance in the Kitchen, a fundraiser cookbook available from Assistance League of Indianapolis here: http://www.alindy.org/cookbook.html Jenn prefers the sweeter version and has asked me to whip it up so she can drink it as a smoothie. Both soups are incredibly easy - isn't it nice to have a choice?
Sweet Strawberry Soup
2 pounds (8 cups) fresh strawberries
2 cups vanilla yogurt
½ cup orange juice
½ cup sugar
In a blender, combine the yogurt, orange juice, strawberries and sugar in batches. Cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional strawberries, yogurt, or fresh mint leaves.
Sassy Strawberry Soup
2 pounds (8 cups) fresh strawberries
1/4 cup lemon juice
1 tablespoon really great balsamic vinegar
1tablespoon chopped mint leaves
In a blender, combine the strawberries, lemon juice, vinegar, and mint leaves in batches. Cover and process until blended. I think it tastes great right away, but refrigerating for a while probably lets the flavors meld. Garnish with addition strawberries, mint leaves, or a drizzle of some really good balsamic vinegar. A fruit infused balsamic such as raspberry or strawberry, is very nice to use.
What a choice...
Saturday, July 20, 2013
Our little lake cabin has been in our family for over 50 years. Now my sister, brother, and I share, maintain, and try to visit it as much as we can. It's on a breathtakingly beautiful lake in upper Michigan and there is truly nothing better than being "at the lake". Over the years we have seen the nearby cottages change hands a few times, but for the most part we have had the same neighbors for quite a while. The "Dad" of us all is Terry who organizes at least one gathering each year where everyone pitches in and brings something yummy to share. Tables are set up right next to the lake, and it's a great opportunity for everyone to catch up.
|Caroline, enjoying a game of Ladders at the lake gathering|
I always love hearing what Terri's and Melanie's kids are doing since they are about the same age as my girls. This year we were lucky enough to be there when everyone got together. Ann, Terry's wife, grilled chicken and made great baked calico beans. Julie and Lyle supplied brats and other delicious sides. Everyone brought terrific dishes but the hit of the night was Sue's Chipotle Cilantro Slaw from Southern Living Magazine. It was the inspiration for the Ginger Lime Coleslaw in this post. The spicy heat in the coleslaw goes really well with the flank steak that has been marinated in a healthy mixture (no oil) of pineapple juice, soy sauce, and spices. Enjoy!
For the Flank Steak
Ingredients for the Flank Steak Marinade
1/2 cup pineapple juice
2 tablespoons soy sauce
2 cloves minced garlic or 1/2 teaspoon garlic powder
2 tablespoons sliced green onions
1 teaspoon dried ginger or 1 tablespoon fresh grated ginger
Combine the ingredients and marinate the flank steak for 10 minutes room temperature or up to 24 hours in the refrigerator. Grill over medium heat for 5 to 10 minutes per side according to desired doneness.
2 cups shredded green cabbage
2 cups shredded purple cabbage
1 cup matchstick or shredded carrot
1/4 cup sliced green onions
1/4 cup chopped cilantro
1/2 cup light mayonnaise
1/2 cup plain Greek yogurt
1/4 cup lime juice
1 1/2 teaspoons grated fresh ginger
1 teaspoon Sriracha Hot Sauce
1/4 teaspoon salt
Combine the cabbages, carrots, onions, cilantro, and ginger in a bowl. Whisk together the mayonnaise, yogurt, lime juice, ginger, hot sauce, and salt. Pour the dressing over the slaw mixture and toss to coat.
Saturday, July 13, 2013
|This salad is featured at: https://cookingplanit.com/meal/sunny-day-dinner|