National Strawberry Month

For about 5 of the last 10 years, my sister and I have managed a strawberry picking expedition in May -- National Strawberry Month.

Strawberries are low in calories and high in Vitamin C, contain antioxidants and may reduce your risk of heart disease and cancer, but most importantly, they taste really good.

They also remind me of my grandmother - Ellen Eppard Harrison.  She loved strawberries. Her kitchen had a strawberry motif and she had adorable strawberry pattern plates (and a red wall phone too, where we'd listen in on the party line. Believe it or not - not that long ago).  

Today's take.

Today we picked just over 2 gallons, not bad for about 45 minutes of work (plus the time spent driving to a remote strawberry farm  - we live in the big city and there aren’t too many farms close by). 
 
Even as I write this, my sister’s entertaining the notion of making a strawberry cake or strawberry freezer jam or strawberry pretzel squares.   

I love to freeze some whole (for smoothies), slice some for cereal and this year, I made strawberry coulis.  One of my favorite salads is the Strawberry-Romaine Salad from one of my favorites, The Complete Do Ahead Cookbook.  Try it, you're sure to love it.  

Strawberry-Romaine Salad

For dressing (combine these ingredients in a large jar):

1 c. vegetable oil

3/4 c. sugar (I use Splenda instead, about 1/2 c.)

1/2 c. red wine vinegar

2 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. paprika

1/4 tsp. ground white pepper (I substitute black pepper)

Cover tightly and shake vigorously.  You can store the dressing in the refrigerator for up to a week.  In a pinch, I buy bottled raspberry vinaigrette, but it's definitely not as good.

For salad, you will need:

1 large head romaine lettuce

1 head Boston lettuce

1 pint strawberries sliced (I use my egg slicer to make it so much easier)

1 c. (4 oz.) shredded Monterrey Jack cheese

1/2 c. chopped walnuts, toasted (I like to use more)

Tear lettuces and combine with other ingredients in large bowl.  Pour shaken salad dressing over salad and toss gently. Yields 12 DELICIOUS servings. 

This is a great Valentine's Day or Christmas recipe too, if you can find good quality strawberries in the winter.  But, this time of the year, it's especially terrific.  Enjoy!  

A Sweet Valentine's Day Treat

Valentine's Day is such a great holiday -- you can express your love for anyone and everyone regardless of the intensity or depth of your emotions.  It could be a passionate love that will last forever,  a Sally Field Oscar moment ("really, really like"), or just someone whose talents and abilites (like a gifted teacher) you appreciate.  

I plan to write more about Valentine's Day (and our family's LOVE week) in the next few days, but right now I wanted to share a cute, super easy recipe that I found on The Pioneer Woman's Tasty Kitchen website.

They are called Valentine's Day Buttons

Just 3 simple ingredients:

Pretzel Snaps

white or pink melting disks (I used white, because the pink ones reminded me of Pepto Bismal)

and red or pink chocolate candies (I removed the white later, when I realized they wouldn't show up against the white melting disks)

Preheat your oven to 350 degrees.  Place pretzels on baking sheet (pretty side up).  Place melting disk on each one.  

I know.  I need a new cookie sheet

Place in oven for just 2 minutes. Remove and place one chocolate candy on to the center of each disk.  This could easily be a two person job - one person to put the candy on and another to push down a bit to really get the candy in place. Either that or don't make too many at a time -- otherwise you are rushing to finish before the disks set.   Place your cookie sheet in a cool place (I used my refrigerator)  to set. 

 The finished product.  My future as a food stylist in doubt, trust me when I say these are so much cuter than my photography skills do justice.  

Now you can share these with your kids (wouldn't they be a fun lunchbox surprise?), your kids' friends, a teacher or just anybody.  They would also make a great party treat or favor.  Maybe you could even have a few yourself. 

I plan to put mine in these cute little bowls I found for 99 cents at my local craft store and share with some special friends.  

Christmas Candy

When I posted about Christmas cookies and the success of my shortbread, my husband objected.  He said incredulously, "What about the Nut Clusters?"  So here, without fanfare, is the recipe for a candy that is super easy and very tasty (just ask my husband).

You will need

a large, microwave safe measuring cup
white bark coating
chocolate bark coating
salted peanuts
small (mine are 1.25 inch) foil (paper wouldn't be sturdy enough) baking cups

Using the microwave, I melt equal parts chocolate and white bark coating in a measuring cup (I use 4 cubes each). I start with one minute and then continue melting thirty seconds each time until it looks like this:

Add peanuts (as few or many as you like) and stir thoroughly.  Spoon into baking cups and allow to harden.  For easier cleanup, you might want to place the empty cups on wax or parchment paper before you begin. Unless you want  your countertop to look like this when you are done.

There is no need to refrigerate your completed candy, though I sometimes do.  I have also made these a week or two ahead of time and placed them in the freezer until needed. Enjoy!