One of the best desk lunches I’ve had in a long time: Last week when I made the tabouli, I also made a batch of tzatziki to go with it; it was perfect with this huge tomato I found at … Continue reading
Buttermilk may be a good choice for the lactose intolerant and those seeking to reduce caloric intake. Seek out the “cultured” or “Bulgarian” buttermilk for the best options. Here is a nice summer dessert that the whole family can enjoy, guilt-free, and lactose-free. From Southern Living.
Fresh Strawberry Buttermilk Sherbert
- 2 cups fresh strawberries (or blueberries; July is Blueberry Month!)
- 2 cups buttermilk
- 1 cup sugar
- 1 teaspoon vanilla extract
- Garnish: fresh mint sprigs
- 1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
- 2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Garnish, if desired.
- *1 (16-oz.) package frozen strawberries, thawed, may be substituted.
source: Southern Living, MAY 2008
and, one more sherbert recipe:
Pineapple Mint Buttermilk Sherbert
2/3 cup sugar
2 cups buttermilk
3 tablespoons minced fresh mint
1 8-ounce can crushed pineapple
Add sugar to buttermilk, and stir to dissolve sugar. Add mint and pineapple (with juice). Begin freezing.
If you’ve been to one of the Brazilian churrascaria’s, you were probably really impressed with the food. I was. It was all good. But, my favorite thing I ate there, what I ate the most of, and then tried to recreate at home, was a Grape and Gorgonzola salad (from Tejas de Brazil). I went back to the salad bar just for that 3 times! I know a few other people who are hooked on that salad, also. Well, this is pretty much it, with the addition of the fennel. I think celery would be good, if it’s not bitter, and some walnuts would also work well in here. Another great summer side dish that would go well with some grilled meats. Just trying to keep the kitchen cool!
- 1 medium or 2 small heads fennel, trimmed and quartered, sliced really thin
- 1 1/2 cups seedless grapes, halved
- 3/4 cup bleu cheese crumbles
- 1 tablespoon mayonnaise
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
Combine all ingredients and mix well. Refrigerate for a few hours before serving. Serve chilled.
Tabouli. Surely you’ve heard of it. Maybe you haven’t tried it. But, when it’s hot outside, it’s an excellent side dish to some grilled meats. More cold sides in summer, awesome idea! Tabouli is a little time consuming to make, … Continue reading
We made meat pies. If you live outside of Natchitoches, the only meatpies you’ve probably had are Mrs. Wheat’s Meat Pies. These used to be made in New Orleans, but not so sure anymore. So, when he asked for meat … Continue reading
I love tomatoes. My goal has always been to grow tomatoes as tasty as my grandfather did. That may never happen. But, the tomatoes at my local farmer’s market have been keeping me happy for the last 10 years. Thank … Continue reading
What to do with a bunch of lovely leftover grilled veggies? Make a wrap….or two or three, and share with a friend. So, even though I sent a lot of saturday night’s dinner home with a friend so she would … Continue reading
I love my local Farmer’s Market. I’ve been going since Cayleigh was an infant. DH went with me in the beginning, but now he just makes special requests (rich chocolate brownies!). I haven’t been much in the past year, but … Continue reading