Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Sunday, April 12, 2015

Live to 100 Chick Pea Salad


In the book The Blue Zones by Dan Beuttner, Blue Zones are the longest living cultures in the world, one common dietary staple in all the areas is beans, all different kinds of beans. I love to use any kind of bean in my recipes, from soups, chillies, pastas and especially salads. Chickpeas( garbanzo beans) are one of my favorite to use in my recipes like this Live to 100 Chickpea Salad.  I've added some crunch and sweetness to this salad with pecans and dried cranberries. Nuts also play an important role in Blue Zone cultures!
You can like I do use this salad as a base for a more hearty dinner salad combining a protein such as tuna, chicken, tofu just to name a few. If you want to keep the salad vegan you can add more crunchy veggies such as red peppers, carrots, fennel and so many more different colors and textures. Experimenting you can find so many different uses for this basic salad while adding years on your life!

Live to 100 Chickpea Salad
Ingredients:
3(15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1/4 cup fresh lemon juice
2 tablespoon olive oil
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pepper
3 cloves garlic, pressed
1 bunch green onions, sliced, just white bulbs
1 cup chopped pecans
1/2 cup dried cranberries
1 cup chopped kale
micro greens

Put chickpeas in mixing bowl. In a small bowl combine lemon juice, olive oil, cinnamon, nutmeg, pepper and garlic.
Add onions, pecans and cranberries, and kale to chickpeas.  Toss lemon juice mixture with chickpeas mixture.  Chill for four hours or more to allow flavors to combine. Top with micro greens before serving.
Enjoy!
gooddinnermrsmellen.com


Wednesday, April 8, 2015

Chicken Sausage White Bean Kale Soup with Mushrooms


We are really having a tough winter here in New England with the temperature at minus fifteen this morning when I went out to yoga.  What could be warm me up better than a hot bowl of soup. I love all the ingredients in the Sausage Soup I made today which taste so good and filling on a cold winter day. Healthy and tasty my favorite combination!

Chicken Sausage White Bean Kale Soup with Mushrooms

5-6 chicken sausage
2 tablespoons olive oil
4 cloves garlic, minced
1 cup chopped leeks, white part only
1/2 cup celery, chopped
8 ounces mushrooms, sliced
2 cups Kale, chopped leaves no stems
62 ounces(cartons) chicken broth, either homemade or bought.  I use low sodium, low fat chicken broth
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon dried french thyme


Cook sausage in large frying pan on medium heat turning frequently for 15- 20 minutes. Sausage should be browned. Drain on paper towel and set aside.
Heat olive in large stock pot. Add garlic, leeks and celery cooking on low for 10 minutes, don't brown. Add mushrooms and cook for additional 10 minutes. Add kale cook just until wilted.
Add chicken broth, pepper, salt and thyme. Slice sausage into 1 inch slices then add to soup.
Simmer stirring occasionally for 30 minutes. Serve hot plain or sprinkle with freshly graded Parmesan cheese.

Enjoy!


Lemon Curd Cream Cheese Pound Cake

 

Lemon Curd Cream Cheese Pound Cake

Ingredients:

1 1/2 cups butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour 

1 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 jar Lemon Curd

Preparation:

1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in lemon and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls lemon curd over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.
3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Lemon Glaze:

1 1/4 cups powdered sugar

2 teaspoons lemon juice

1 to 2 tablespoons milk
Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.



Candied Lemon Slices:

2 small lemons
1 cup sugar
2 tablespoons fresh lemon juice
3/4 cup water

Preparation

Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours.  Can be made up to two day ahead.