Home of the Heart Recipe Blog

Pomegranate-Apple Green Salad

1/18/2020

Pomegranate-Apple Green Salad

This salad was inspired by my Cran-Apple Spinach Salad. These days it seems easier to find pomegranate juice than pure cranberry juice, so I tried the switch, also substituting pumpkin seeds for the more labor intensive Candied Pecans. I think you'll enjoy this version just as much or even more than the original!

Servings: 6 Serving size: 3/4 cup Preparation time: 25 minutes
(begin 3 to 12 hours ahead of serving.)

Ingredients
1/4 cup pomegranate juice
3 tablespoons extra virgin olive oil
1-1/2 Tablespoons balsamic vinegar
dash sea salt
4 cups washed and torn greens
2 cups chopped apple
1/2 cup thinly sliced celery
*1/4 cup pomegranate seeds
1/4 cup pumpkin seeds

*Pomegranate seeds may be purchase in a refrigerated cup or extracted from the fruit.

Directions
1. Whisk together the juice, olive oil, vinegar, and sea salt in a small bowl.
2. Place apples a shallow glass dish.
3. Pour juice mixture over apple mixture.
4. Refrigerate, covered at least 3 hours or up to 12 hours. Sir occasionally.
5. When ready to serve, toss greens and celery in a serving bowl.
6. Stir in the apples, pomegranate seeds, and pumpkin seeds.
7. Serve in an attractive serving bowl or individual bowls.

Note: If mixture has been refrigerated several hours, allow to stand at room temperature about 15 minutes for olive oil to liquefy. Stir before using.

I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.

Good cooking to you,

Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Baked French Toast

12/23/2019

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This baked French toast sprinkled with cinnamon and sugar has a nice combination of a crisp surface with a soft center. Can be served with a variety of toppings. The next time I make this, I'd like to serve it with crushed strawberries and whipped cream.

Serving: 6 Preparation: 30 minutes Baking time: 30 minutes

Ingredients
2 cups eggs
1¼ cups milk
1 teaspoon vanilla
¼ teaspoon salt
6 slices French bread
3 tablespoons butter
2 tablespoons sugar mixed with ½ teaspoon cinnamon
1 cup heavy whipping cream

Directions
1. Beat together eggs, milk, vanilla, and salt.
2. Put bread in shallow dish, add egg mixture, and let stand 10 minutes, turning once with spatula.
3. Melt butter in 13 × 9 × 2-inch baking pan in 400° F oven 5 minutes.
4. When the bread has absorbed egg mixture, remove to baking pan, using spatula. Sprinkle with cinnamon sugar and bake in preheated oven for 30 minutes or until well browned and puffy.
5. Serve with toppings.

I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.

Good cooking to you.

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Cinnamon Ornaments

12/11/2019

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I make these cinnamon scented ornaments almost every year. They make great gifts to give a little before-Christmas, enhancing the fragrance of the season.
They can be strung together as a garland. If you have many cookie cutters as I do, it's fun to choose a theme. Or use as package gift tags, writing on the person's name with frosting.
Note: These take a while to dry, so plan ahead!

Ingredients
1 cup Cinnamon
1 Tablespoon Cloves, ground
1 Tablespoon Nutmeg
3/4 cup Applesauce canned
2 Tablespoons White glue
1/4 cup Cocoa powder

Directions
1. In medium bowl, combine cinnamon, cloves, and nutmeg. Add applesauce and glue, stir to combine.
2. Work mixture with hands for several minutes or until dough is smooth and ingredients are thoroughly mixed.
3. Divide into 4 portions.
4. Sprinkle surface with cocoa powder. Roll each portion to 1/4-inch thickness. Cut dough with "floured" cookie cutters.
5. Use a straw to make a small hole in the top of each ornament.
6. Place cutouts on wire racks and cover with paper towels so that they will dry slowly and not warp. Allow to dry at room temperature for several days.
7. Carefully string on ribbons.

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Roasted Pumpkin Seeds

11/13/2019

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It's harvest time, and in our family, that means we get to enjoy the spaghetti squash from our garden. One of the side benefits is harvesting the seeds, about the same size as pumpkin seeds, for a delicious crunchy treat. In fact, I'm munching on a few as I write this blog. I like to use pumpkin pie spice on these, but you might enjoy experimenting with a number of different spices and even grated Parmesan cheese!

Prep time: 15 minutes Cook time: 30 minutes Eating time: anytime!

Ingredients
3/4 cup raw pumpkin or other large
squash seeds
1 tablespoon olive oil
1/2 teaspoon kosher salt
3/4 teaspoon pumpkin pie spice

Instructions
1. Preheat oven to 350 degrees.
2. Wash pumpkin seeds in a colander to remove the pulp. Dry the seeds with a towel.
3. In a small bowl, combine the oil, salt, and spice. Add the seeds and stir.
4. Line a baking sheet with foil, shinny side down, and spread the seeds evenly.
5. Bake the seeds until they are crunchy, stirring half way through, for about 20 to 30 minutes.
6. Cool and enjoy.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,

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Spaghetti Squash with Walnut Alfredo Sauce

11/13/2019

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Spaghetti Squash and Meatballs with Walnut Alfredo Sauce

Sometimes I don't so much as plan dinner as it plans me. I look at what food items I need to use up, and often figure out a way to combine two or three to make the main dish.
That scenario played out last night. Knowing I'm a fan of Aidell's sausage, my dear hubby had brought home a package of their Carmelized Onion Chicken Meatballs. In the meantime, we'd had a couple of small spaghetti squash in the fridge that I wanted to use.
It wasn't a leap to combine the squash and meatballs with a sauce. I wanted to keep the dish healthy, and the sauce I'd used for Walnut Alfredo Sauce seemed appropriate and quick to make. The result? Combined with a green salad on the side, it was a a satisfying and delicious meal. Here's how to put this meal together.

Baked Spaghetti Squash
Prep time: 10 minutes Baking time: 30-40 minutes Post-bake time: 12 minutes

1. Preheat oven to 400 degrees.
2. Cut squash in half lengthwise. (I use a cleaver.)
3. Scoop out the seeds and set aside. (Check out this Roasted Pumpkin Seeds recipe)
4. With a fork, poke a few holes in the skin of the squash and place both halves cut side down in large baking pan. Fill bottom of pan with water about an inch high and place in oven.
4. Roast from 30 to 40 minutes. (You may want to test it with a fork, as the squash will be mushy if you roast it too long.)
5. When squash has cooled enough to handle, scrape away the meat from the shell, teasing the strands. Serve with a sauce or mixed with other ingredients.

Walnut Alfredo Sauce
Prep time: 15 minutes Serves: 6

Ingredients
1½ cup walnuts
1½ garlic clove
1/8 cup fresh basil
1/8 cup oregano
3/4 cup olive oil or walnut oil
3 Tablespoon fresh lemon juice
*1½ cup milk
1/2 teaspoon ground sea salt
pinch of white pepper
1/2 teaspoon ground nutmeg

*For those who avoid dairy, use same amount of almond or coconut milk or soft tofu.

Instructions
1. In a blender, add walnuts, oil, garlic, lemon juice, nutmeg, white pepper, basil, oregano, milk, and sea salt.
2. Blend until creamy.
3. Heat in microwave to serving temperature

To Serve

1. Cook the meatballs according to package directions.
2. Spoon the squash into a serving bowl or individual pasta bowls. Place hot meatballs on top, and pour over the warm sauce.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Lemon Shrimp or Scallops

11/8/2019

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I'm all for easy meals, and this is one of them. You can use either shrimp or scallops in this dish. The original recipe called for butter, but I use a bit of chicken broth instead for less calories. Take your pick. Serve on a bed of cooked rice with a green salad on your next laid-back evening.

Servings: 6 Serving size: 1/2 cup Preparation time: 20 minutes

Ingredients
3 oz chicken broth
3 pounds shrimp or scallops
2 medium garlic cloves, peeled and crushed
1/2 cup fresh lemon juice
3 tablespoon cooking sherry
3 tablespoons fresh parsley, chopped

Instructions
1. Heat broth to simmering.
2. Add the garlic cloves, shrimp or scallops, and cook about 3 minutes until tender.
3. Add lemon juice, sherry, and parsley and heat through.
Serve on a bed of cooked rice.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,

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Corn Tofu Chowder

1/14/2019

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Corn Tofu Chowder

Do you avoid chowder because it's so full of fat? I've discovered a delicious, healthy alternative to the heavy cream usually used in chowders. The answer is tofu. this chowder is just as delicious and creamy as the traditional kind. See for yourself.

Cutting fresh kernels is not difficult. See directions below. If the optional milk is left out, this can be an all-vegan, lactose-free dish.

Servings: 4 Serving size: 1 cup Preparation time: 20-30 minutes

Ingredients
*1½ cups fresh corn kernels OR
15 ounces canned corn
½ cup diced onion
½ cup diced green or red bell pepper
½ cup diced celery
2 diced garlic cloves
2 tablespoons olive or grapeseed oil
⅔ cup milk or almond "milk"
6-ounce soft tofu
5 tablespoons diced green chilies
½ teaspoon ground sea salt
1 teaspoon ground cumin
*Dash white pepper
2 tablespoons chopped cilantro or chives

Options: Add and sauté diced jicama or potatoes, chopped cooked bacon or scraps of salmon. (If raw, the salmon will cook quickly when heating up the chowder.)

*Notes:
To cut kernels from the cob, cut off tip first. Place stem end on cutting board and run chef's knife or electric knife from top to bottom until only the cob remains. Break up kernels into individual pieces.

White pepper is very strong, so use with care.

Instructions (Alternative directions using an immersion blender below)
1. After the onion, green pepper, celery, and garlic are diced, sauté them as well the fresh corn kernels in a deep pan with the oil. (I add the garlic toward the last, since it tends to burn if cooked too long. Do not add the corn if it is canned.) Saute until soft.

2. If using canned corn, drain off the liquid. Add the canned corn to the vegetable mixture after it has been sautéed. Remove about one-third cup of this mixture and set aside.

3. Put the tofu in the bottom of a blender and add the milk, remaining vegetable mixture, chilies, salt, cumin, and pepper. Blend until the chowder is the consistency you like. If too thick, add a little extra milk or water.

4. Pour the chowder mixture and the one-third cup un-blended mixture into the pan for texture. Heat slowly so that the chowder will not burn.

5. Adjust seasonings to your taste.

6. Pour into bowls and top with the diced cilantro, chives, basil, or red bell pepper and serve.

Enjoy!

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

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Guacamole

11/10/2018

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Guacamole

You'll never go back to frozen guacamole once you make this recipe with a good Haas avocado. So quick and easy and delicious. May be used as a dip or a spread on sandwiches. It won't take long for this treat to be scooped up and vanish.

Preparation time: 15 minutes Makes about 2 cups

Ingredients
2 Hass avocados, peeled, removed from seed and roughly mashed
2 teaspoons lemon or lime juice
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons chopped green chile
Optional: Finely chopped tomato, chopped green onion.

Directions
Add all of the ingredients together in a bowl and mix together with a fork. Serve on a bed of chopped lettuce or just plain with chips or fresh veggies.

Note: If kept too long, the mixture will turn brown and begin to weep. Best to eat shortly after making.

I hope you enjoy this recipe. Leave a post here to let me know if you've tried this dish and how it turns out. Good cooking to you.

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Perfect Corn Bread

11/10/2018

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I keep coming back to this recipe because it's ... well, it's perfect! I still have my first adult cookbook, Better Homes and Gardens New Cookbook. It's falling apart, but I still refer to it from time to time. Like many of my recipes, it's quick and easy. Cornbread goes great with my Chile Stew, so check that out too.

Preparation time: 15 minutes Baking time: 20-25 minutes

Ingredients
1 cup all-purpose flour
1/4 cup sugar
4 teaspoon baking powder
1/4 teaspoon salt
1 cup yellow corn meal
2 eggs
1 cup milk
1.2 cup soft shortening

Directions
1. Preheat oven to 425 degrees.
2. If you have a sifter, sift the sugar, baking powder, and salt together. If you don't have a sifter, stir together with a fork or whisk to combine and aerate the mixture.
3. Add the eggs, milk, and shorting.
If you have an electric mixture, beat until just smooth, about 1 minute. If you do not have a mixture, use the fork and bet together until smooth. Do not over beat.
4. Pour into a greased 9x9x2-inch pan.
5. Bake in hot oven 12 to 15 minutes or until toothpick comes out clean.
6. Cool and cut into squares. Serve with butter and honey.

I hope you enjoy this recipe. Leave a post here to let me know if you've tried this dish and how it turns out. Good cooking to you.

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Harvest Salad with Greens and Roasted Butternut Squash

10/23/2018

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Hardy harvest salads seem to be a "thing" these days. I was intrigued as to how the squash would integrate with the greens, so I googled some recipes and then tried my own. I loved the results, and so did our potluck group. But don't use acorn squash like I did. Peeling it is nearly impossible!

Prep time: 30 minutes Bake & cool time for squash: 1 hour Serves: 6

Basic Ingredients
6 cups greens, washed and torn
(spinach, romaine, etc. I use "Power Greens" with baby chard, kale, & spinach)
1 small butternut squash or pumpkin
1 tablespoon oil
1/4 teaspoon cinnamon
salt and pepper to taste
Dressing Ingredients
1/4 cup extra-virgin olive oil
2 or 3 tablespoons lemon juice
2 teaspoons cumin, fresh ground
2 teaspoons fennel seed, fresh ground
1/2 teaspoon sea salt
1 teaspoon minced garlic

Mix & Match Ingredients
Fresh basil leaves, torn
1 apple, chopped
1 firm pear, chopped
Dried cranberries
Pomegranate arils (seeds)
Pumpkin seeds, toasted
Sunflower seeds
Walnuts, toasted
Feta, crumbled

Roast Butternut Instructions
Preheat oven to 400 degrees
1. Cut the ends off the squash, then slice it in half lengthwise. Scoop out the seeds,(You might want to save the seeds to roast. Yum!) and peel the squash. Cut into bite-size pieces.
2. In a bowl, toss the squash with the olive oil, cinnamon, and salt and pepper.
3. Place the squash on a roasting sheet or pan and roast in the oven until tender, about 30-40 minutes . Set aside to cool.

Assembling the Salad
1. Combine the dressing ingredients in a covered jar and shake to mix.
2. Put the greens to a large bowl and add the ingredients you've chosen from the Mix-ins list.
3. Toss the salad with the dressing and squash and serve immediately.

I hope you enjoy this recipe. Leave a post here to let me know if you've tried this dish and how it turns out. Good cooking to you.

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<<Previous

Pomegranate-Apple Green Salad

Baked French Toast

Cinnamon Ornaments

Roasted Pumpkin Seeds

Spaghetti Squash with Walnut Alfredo Sauce

Lemon Shrimp or Scallops

Corn Tofu Chowder

Guacamole

Perfect Corn Bread

Harvest Salad with Greens and Roasted Butternut Squash

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