Thursday, May 5, 2016

May Flowers & Recipe-of-the-Day

Feta Orzo Salad
On a bed of Curly Leaf Lettuce
Ingredients:  (makes 4 servings)
½ cup thinly sliced green onions
½ cup feta cheese (crumbled)
1 Tablespoon chopped fresh dill
1 can chickpeas (garbanzo beans), drained
1 cup uncooked orzo pasta

3 Tablespoons fresh lemon juice
1 1/2 Tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon minced garlic

1. Cook pasta according to package directions. Drain
 and rinse with cold water. Drain.
2. Combine drained pasta, green onions, cheese, dill, and
  chickpeas in a large bowl.  Toss gently to combine.
3. For the dressing - combine lemon juice, olive oil, salt
  and garlic in a small bowl.  Stir with a whisk. (or a
  small mason jar with a lid.  Shake to combine.)
4. Drizzle over the pasta mixture; toss gently to coat.

Happy May!


Sunday, May 1, 2016

One Sweet Recipe

While trying to avoid all things with dairy (this is any dairy items made from cow’s milk) I am constantly reworking recipes that I can make substitutions for (cow’s milk) dairy.

I was very excited to find out the ‘Pepperidge Farm Puff Pastry’ has no dairy. And, of course, I needed to use this marvelous product in a recipe.

This sweet little ‘Cinnamon & Sugar Apple Turnover Recipe’ was just the thing.  Because there are times you need a ‘little sweet’ at the end of your day.

 Cinnamon & Sugar Glazed Apple Turnovers
makes 8


1 box Pepperidge Farm Puff Pastry (thaw according to
   package directions)

Filling:    2 apples (peeled, cored, and coarsely chopped)
1/2 cup sugar
1 Tablespoon lemon juice
1/8 teaspoon salt
1/2 cup applesauce (peeled, cored, and coarsely

1. Heat oven to 400
2. In food processor place the apples, ½ cup of
sugar, lemon juice, and salt.  Pulse in food   processor until the apples are chopped into pieces no larger than ½ inch.  Allow this mixture to sit for 5 minutes.
3. Next place mixture in a fine-mesh strainer over
                  a bowl.  Drain the mixture and reserve the
              4. After the mixture has drained transfer into a
mixing bowl.  Stir in the apple sauce.
5. Place one sheet of puff pastry onto a lightly    
                  floured work surface. Cut into four 5-inch
                  squares and fill each square with 2 tablespoons
                  of apple mixture. Brush edges with reserved
                  apple juice.  Next fold over pastry at the corner
                  to form a triangle and crimp the edges with
                  a fork.
              6. Repeat the same process with the 2nd sheet of
                  puff pastry. 
              7. Place prepared turnovers on a tray and place in
                  freezer until firm.  About 15 minutes.
              8. Remove from freezer and place turnovers onto
                  a parchment lined baking sheet.  Brush tops
                  with reserved apple juice and sprinkle on the  
                  cinnamon & sugar topping.
              9. Bake in 400oven for 20 to 25 minutes.  Rotate
                  baking sheet halfway through the baking time.
              10. Remove from oven and place on wire rack to
              11. After turnovers have cooled drizzle on the
                   prepared glaze

Cinnamon & Sugar Topping:
            ¼ cup sugar
1    teaspoon cinnamon

1.  Combine ¼ cup sugar and 1 teaspoon cinnamon in a small bowl and set aside.

1    cup confectioner’s sugar
2    to 3 Tablespoons milk (of your choice) or water
1 teaspoon vanilla

1.   Put sugar in a bowl.  Slowly stir in the milk and vanilla to make a smooth, pourable glaze.  (You may need less or more milk/water depending on how thick you want your glaze.)

Have a Blessed Sunday and Thanks for
your Support

Happy Thanksgiving

  Have a wonderful Thanksgiving Many Blessings and Love to All