Thursday, July 24, 2014

Easy Summer Treat: Strawberry Frozen Yogurt

I love frozen yogurt and ice cream, yet I don't have an ice cream maker here at home (coming soon I hope!), so I'm always on the lookout for recipes I can create without having to use one.  Sorbets, granitas and popsicles are easy enough, but what about frozen yogurt?

This recipe is so insanely simple I feel kind of ridiculous calling it a recipe.  All you need are strawberries, yogurt, honey, lemon juice and a food processor. That's it!  Well, and a freezer, of course.

Check out the link below for this super-simple delicious summertime treat.  I used plain greek yogurt because that's what was lurking in my fridge, so I had to adjust the amount of lemon juice to thin it out a bit, but just use whatever yogurt you have on hand and adjust to get the texture you like.

5-Minute Healthy Strawberry Frozen Yogurt
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Monday, July 21, 2014

How To Make A Soup Out of Anything: Lasagna Edition

It is certainly no secret how much I love soup and as much as I love it, my husband loves it even more.  He would happily eat soup 365 days out of the year, but its a little harder for me to get excited about whipping up a batch of soup when its in the middle of summer.  However, I do try to make a soup once every other week in the summertime because we do love soup and its also a great way to get a ton of veggies into our diets...this recipe isn't so veggie-centric though!

I love pasta in soups, but hate when I have it for leftovers and it just soaks up all the broth and gets super-soggy.  If you plan to have leftovers, just cook the noodles separately and add them into each bowl individually so you don't end up with a soggy noodle soup for leftovers.

Topping the soup with a dollop of ricotta cheese has to be my favorite part, mixing it in and enjoying the creaminess it brought to the bowl was kind of addicting...I definitely had two bowls!

What are some of your favorite types of soup? Are you too warm this time of year to even think of cooking soup, or is it still a regular feature on  your stovetop?

Lasagna Soup

1 lb Italian sausage
1 small onion, diced
4 garlic cloves, minced
2 tsp dried Italian Seasoning Blend (I use this one from Penzeys)
1/4 tsp crushed red pepper flakes (adjust depending on how spicy you like your food)
2 Tbsp tomato paste
2 (14.5 oz) cans of small-diced tomatoes
1 bay leaf
7 cups chicken broth
10 oz egg noodles
1 cup parts-skim ricotta cheese
1/2 cup freshly grated Parmesan
Salt & pepper

Spray a large dutch oven-style pot with nonstick spray and heat to medium.  Add in crumbled sausage, onions, and garlic. Sprinkle generously with salt and pepper. Cook well until the sausage is browned and the onions are transparent, about 5-10 minutes.

Add in the Italian seasoning, red pepper flakes, and tomato paste stir well, continue cooking 3-4 minutes until the tomato paste turns a rusty brown color. Add diced tomatoes, bay leaf and broth. Stir and bring to boil over high heat. Cover and reduce heat to a simmer for 30 minutes.

If you plan on having leftovers, don’t add the noodles at this point.  Cook them in a separate pot and just add the amount you like to each bowl before serving.  If you don’t plan on having leftovers (this serves 4-6), go ahead and add in the noodles, stirring occasionally, until tender (about 8-10 minutes). 

Mix together the ricotta, Parmesan and a sprinkle of salt and pepper in a small bowl.  Right before serving add a generous dollop of the cheese mixture to each bowl of soup and serve.

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Tuesday, July 15, 2014

Foodie Blog Share: Mel's Kitchen Cafe

I love that no matter what I'm looking for recipe-wise, there are always fantastic food and recipe blogs out there to use as resources.  One of my favorites has to be Mel's Kitchen Cafe. I've used and adapted so many recipes from that site ranging from breakfasts to desserts and everything in between. I have yet to try something out and not love it when it comes to Mel's Kitchen Cafe.

I gave this fantastic Thai Crunch Salad a try last week and fell in love with the dressing combination, especially the peanut dressing! I'm a sucker for anything Thai-inspired and this was the perfect summer dinner.

I adjusted the seasoning a little in the dressings to my tastes, adding a little garlic here and there and just continuing to taste until I had the seasonings the way I liked them.  Never be afraid to tweak a recipe, especially when it comes to dressings and sauces!

Give Mel's recipe a try by clicking below and make sure you stop by the blog and give her a shoutout from Tastymess!

Thai Crunch Salad With Sweet & Spicy Dressing
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