Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Monday, July 21, 2014

Tuesday's Table for July 22, 2014



Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your great ideas!  I get such inspiration from everyone's links.  This week we've got our Summer Ice Cream Social!  Have you got anything to bring to celebrate National Ice Cream Month with us?







This week's feature is Pink Wing's Lemon Berry Eclairs.  How perfectly delectable do these treats look?!  For step-by-step instructions on how to re-create these in your kitechen, head over and see her site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!




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Peanut Butter Ice Cream



Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!  In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!


Today I'm bringing you Peanut Butter Ice Cream.  This is a totally amazing ice cream, packed full of salty roasted peanuts and sweet smooth cream.


You could add chocolate to this - a thick super-chocolatey fudge sauce would be wonderful - but really, it is pretty darn amazing just as is.  Even better, dare I say, than peanut butter straight from the jar!


Check back here all this week for more from Love in the Kitchen's Summer Ice Cream Social!  And head over to Love in the Kitchen on Facebook for even more tips and recipes to help you make your favorite ice cream... and maybe even find a couple of new contenders for that #1 spot!





Peanut Butter Ice Cream

by Susan @ Love in the Kitchen
Prep Time: 15 minutes
Ingredients (1 quart)
  • 1 1/4 cup chunky peanut butter
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups half and half
  • 1 cup heavy whipping cream
Instructions
  • In a stand mixer, mix the peanut butter, sugar, salt and vanilla. Add cup of the half and half, and beat on low speed until fully incorporated.
  • Add the remaining 1 cup f half and half and the cream and mix together completely.
  • Transfer the ice cream base into 1 gallon Ziploc freezer bag and seal tightly. Place the bag in the freezer and let chill for 30 minutes.
  • Process the ice cream according to your ice cream maker’s instructions, or about 25 minutes.
  • Transfer to a freezer container and freeze for at least two hours.
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Sunday, July 20, 2014

Turkey Burgers with Cranberry Ketchup and Grilled Shallots


Welcome to the July 2014 issue of the CIC - Crazy Ingredient Challenge. Once a month Dawn at Spatulas On Parade gives a group of bloggers 2 crazy ingredients. We all take those 2 ingredients and create a new recipe, never published on our blogs and we all share them on the same day. We link to one another, you can see them below, and see who did what with the ingredients. We have lots of fun!

This month's Crazy Ingredient Challenge is cranberries and shallots.  Cranberries always make me think of Thanksgiving, though, as The Boy pointed out to me, Thanksgiving is like four months away.

But turkey isn't just for Thanksgiving, is it?  With perfect grilling weather at hand, this seemed like a great opportunity to make turkey burgers, with a Crazy Ingredient Challenge twist!



Cranberries make wonderful sweet and savory ingredients, and this ketchup is a blend of both.  It has just the right tartness from the cranberries and vinegar, a touch of sweetness mingled with a little bit of spice.  On top of a turkey burger, this is fantastic.  And then add the pièce de résistance, buttery and richly carmelized shallots and you have a perfect burger!



If you can't find fresh cranberries - I know it isn't quite the season for them - you can use frozen.  And you cn even use canned cranberry sauce if that is all you can find.  Just replace the cranberries, sugar and half the water with canned cranberry sauce (this works best with whole cranberries rather than the jellied sauce) and follow the rest of the recipe.  

Check out the recipe below - you can see just how easy these are to make.  And go see what other delicious creations the Crazy Ingredient Challenge Chefs have made!








Turkey Burgers with Cranberry Ketchup and Grilled Shallots

by Susan @ Love in the Kitchen
Ingredients (8 burgers)
    for the Cranberry Ketchup
      • 2 1/2 cups fresh cranberries
      • 1 1/2 cups sugar
      • 3/4 cup water
      • 1/4 cup red wine vinegar
      • 1 teaspoon cinnamon
      • 1 teaspoon cumin
      • 1 teaspoon ground black pepper
    for the Grilled Shallots
      • 1/4 cup butter
      • 1 cup thinly sliced shallots
      • 1 teaspoon ground black pepper
    for the Turkey Burgers
      • 2 pounds ground turkey (90% lean is best for juicy and flavorful burgers)
      • 1 teaspoon salt
      • 1 teaspoon ground black pepper
      • 1 teaspoon onion powder
      • 8 hamburger rolls (I like using Hawaiian sweet rolls like these from Kings because they have a soft fluffy texture with just a little sweetness, which works well with turkey burgers) 
    Instructions
    Make the Cranbery Ketchup
    • Add the cranberries, sugar and water to a saucepan and bring to a boil. Reduce heat to medium and simmer for about 15 minutes, until the cranberries begin to split open.
    • Stir in the red wine vinegar and spices. Simmer for another 15 minutes, until the sauce has thickened.
    • Coarsely mash the cranberries and remove from the heat.
    • Set aside to cool.
    Make the Shallots
    • Melt the butter in a saute pan. Add the shallots and saute over medium-low heat until the shallots are soft and brown, and all the butter has been incorporated into the shallots.
    Make the burgers
    • Mix the ground turkey, salt, pepper and onion powder together in a bowl. Form into 8 patties. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. This will keep your burgers from shrinking and help them keep their shape - without having to press down on them while you grill. and place on a baking sheet.
    • Put the baking sheet in the freezer for 10 - 15 minutes.
    • Brush burgers with vegetable oil. Grill on medium high heat for about 5 minutes per side.
    • Brush the insides of the hamburger buns with melted butter. Place on the grill, buttered side down, and grill until lightly toasted - 1 to 2 minutes.
    Assemble the Turkey Burgers
    • Place a grilled turkey burger onto the bottom half of a toasted bun. Add 2 tablespoons of cranberry ketchup, 1 tablespoon of grilled shallots and top with the bun top.
    • Serve with sweet potato french fries.
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    Friday, July 18, 2014

    Drag It Through the Garden: Countertop Sprouts

    Drag it through the garden: a hamburger, hotdog, sandwich or similar with all condiments (vegetables) on it



    You don't need to have a big garden to grow some things that you can eat.

    For some things, you don't need a garden at all!  A pie tin filled with potting soil and some sprout seeds (one source for seeds is Sprout People) is all you need... and you can grow it right on the countertop.

    These sprouts grow in just a couple of days - a great summer project for young kids. If your kids grow the sprouts, you might even get the kids to eat the sprouts!



    Sprouts are just the beginning growth of a seed. It really isn’t that much different than those first little pops of green that speckle the earth in your garden come spring. When you keep the seeds moist they begin to sprout and create tiny little plants. Whereas the seed would be difficult to digest, this new “sprout” turns into a nourishing plant food.

    A few tablespoons to half a cup of seed are all you need to produce ample sprouts for sandwiches, salads, and other dishes. Sprouts will double or triple in size, depending on the size of the seed and the variety you are sprouting. Keeping things small will ensure you don’t end up with sprouts going bad in your refrigerator.




    In general, use 2-3 tablespoons of small sprouting seed (alfalfa or clover) and 1/3-1/2 cup of larger sprouting seed (lentils or beans) for ample amounts. Quinoa is one exception: this ‘pseudo-grain’ sprouts small and stays small.

    Here are some other general rules of thumb to observe when growing sprouts at home:




    • Rinse and clean your seeds to remove any dust or other debris.
    • Spread evenly in your container so seeds form a thin layer. Avoid piling seeds on top of one another.
    • Soak your seeds to “wake” them up and encourage sprouting. While you can skip this step for a few, lesser-known sprouts, soaking seeds is an important first step for most varieties. Cover your seeds completely and soak for 6-12 hours. (Be sure to poke down any floaters.)
    • You can also grow your sprouts without potting soil:
      • After soaking, drain water from the seeds, lay them flat in a pie tin or jar and keep moist. If using a jar, try laying on one side for more even distribution.  Rinse and drain 2-3 times per day. (Note: rinse hulled sunflower seeds more frequently, since they tend to get slimy. Rinse or pick off seed skins to prevent rotting.)
      • After your seeds have sprouted, continue to rinse and drain regularly (every 8-12 hours) until sprouts reach the desired length.
    • Eat fresh or store in the fridge until consumed.  Most sprouts last 1-2 weeks when kept cool.

    Do you think you could grow these?  Would you like to have fresh sprouts for your dinner straight from your countertop?



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    Wednesday, July 16, 2014

    Romesco Sauce


    Romesco is a nut and red pepper-based sauce from Tarragona, Catalonia, in Northereastern Spain. It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive oil, and red peppers.

    I have seen some recipes for this lately and, after a conversation with a co-worker who is from Spain, decided I had to try this classic sauce.



    This is an amazing sauce.  You can use it with just about anything - I loved it with grilled asparagus and with steak.  Also with toast.  And over rice.  Can you tell the possibilities are endless here?

    Romesco sauce has a nut base, so it does give you the idea that you are eating a peanut or almond butter, but it is so much more than that.  I made this for the family, not all of whom like spicy food, so I didn't make it very spicy.  Next time, though, when it is just me and The Mr... look out.



    This sauce is really easy to make and really just incredible.  You'll want to try this on everything - make a double-batch so you can!



    Romesco Sauce

    by Susan @ Love in the Kitchen
    Cook Time: 20 minutes
    Keywords: saute Spanish
    Ingredients (about 2 cups)
    • ¼ cup extra-virgin olive oil
    • 2 plum tomatoes, blanched, peeled and seeded
    • 1 clove garlic, smashed
    • 4 tablespoons almonds, toasted
    • 2 tablespoons hazelnuts, toasted
    • 1 tablespoon red wine vinegar
    • 1 tablespoon dried chile flakes
    • 1 teaspoon Spanish smoked paprika (pimentón)
    • 6 red bell peppers, roasted, peeled and seeded
    • Salt, to taste
    Instructions
    1. Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the tomatoes and cook until soft and saucy, about 8 minutes. Set aside.
    2. In food processor, pulse the garlic into a paste. Add the almonds, hazelnuts, red wine vinegar, chile flakes and smoked paprika and crush into a coarse paste.
    3. Add the remaining 3 tablespoons of olive oil, tomatoes and roasted peppers and continue processing until a thick sauce forms.
    4. Season to taste with salt.
    5. Serve with grilled meat or vegetables. Or eggs. Or really just about anything. This sauce is amazingly versatile!
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