Wednesday, June 24, 2015

Raspberry Lemon Poppy Seed Muffins


Fresh fruit has been playing a major role in my last few posts and this post is no different. Well, it's a different fruit....Raspberries! And not any kind of raspberry but those grown in our garden, Garden fresh raspberries. We grow two kinds of Raspberries: Red and Golden. Red Raspberries are usually more abundant so we use them for recipes, while the golden raspberries are eaten straight off the branch.
One of my favorite summer recipes is raspberry lemonade, and I thought, "I have fresh raspberries and lemons...Hey why not make a Raspberry Lemon breakfast muffin!" 
These Mini-Muffins are full of fruity flavor reminiscent of a Raspberry Lemonade, just what you need to perk you up during these hot days.
The sweet, soft Raspberries meld with a Lemony Tang in these soft Poppy Seeded Muffins.

Here's my recipe for Raspberry Lemon Poppy Seed Muffins:

Sunday, June 21, 2015

Alajuela Province, Costa Rica

I’m excited to join fellow blogger Fiona Ryan's A-Z Guidebook Travel Linkup over at Tiffin Sized Bites. This week is the start of this travel tale link-up, so let's begin at the beginning with the letter "A". 

"A" is for Alajuela Province in Costa Rica. The Central Mountain Range (Cordillera Central de Costa Rica) passes through this province making it home to the most active volcanoes in Costa Rica: Poás and Arenal.

We visited both volcanos but unfortunately Arenal was covered in fog so there was no photo opportunity. However, we did have beautiful views at Parque Nacional Volcán Poás. One of the great things about visiting Poás is that you can get all the way to the edge of the crater.

 Volcán Poás, Alajuela Province-Costa Rica


For more Letter "A" travel stories, visit A-Z Guidebook Linkup. Stay tuned next month for more travel, centering around the Letter "B"!

TIFFIN - bite sized food adventures -

Saturday, June 20, 2015

Strawberry Quinoa Tabbouleh Salad


We've had a week of sweet strawberry recipes so I think it's time to throw in a savory recipe. This is a  spin on a traditional Lebanese dish, Tabbouleh. Lebanese Tabbouleh is usually made with tomatoes,  cucumber, onions, lots of parsley and mint, bulgar wheat, spices, and lemon juice. Mixed right before serving, it keeps the bright flavor combination of the vegetables and herbs. For this version I switched out the tomatoes and bulgar wheat for strawberries and red quinoa.

This is a great refreshing, and light summer dish. The sweet strawberries and tangy lemon juice, play off the flavorful mix of herbs and spices.

Here's my recipe for Strawberry Quinoa Tabbouleh Salad:

Wednesday, June 17, 2015

Strawberry Lemon Fizz


Yesterday I put up a How to post for making your own Strawberry Lemon Syrup, so it only seems fair to share a tasty recipe to use it. Strawberry Lemon Syrup in a glass with ice and filling it the rest of the way with seltzer water, is so simple and refreshing. 

This refreshing summer cooler is bursting with sweet summer strawberry with hints of citrus. It's perfect for a hot summer afternoon, and it can always be taken up a notch for an evening social by adding some Rum! :)

Here is my recipe for Strawberry Lemon Fizz:

Tuesday, June 16, 2015

How to Tuesday - Strawberry Lemon Syrup


Excuse our squinting, it was a very sunny day!

Ripe juicy sun-ripened strawberries evoke images of warm summer days, walking barefoot on the grass, and park picnics. 
For us, Strawberries have extra special meaning... Strawberry season is when Kishore and I met. When we started dating, we'd go to the local farmer's market, buy a pint and snack on them while taking a walk in the woods. Then as a wedding present, one of my favorite professors gave us a flat of his very special strawberries for our garden. So even though we grow our own, every year we go strawberry picking at one of our local farms, Battleview Orchards. We usually come back with 10-15 lbs of strawberries which we share with family and friends, while the rest are left to our kitchen whims. For the next few days we use them in everything from Spinach Strawberry Salad to Strawberry Cucumber Aqua Fresca and most recently Strawberry Syrup. 

The striking sweet strawberry flavor tempered with tart lemon make it perfect for a number of different uses: iced/hot tea, fruit punch, mixed drinks, ice cream floats and granitas.

Here is my recipe for Strawberry Lemon Syrup:

Sunday, June 14, 2015

Strawberry-Cucumber Agua Fresca



This weekend we went Strawberry picking. After about an hour of picking we ended up with a little over 10 lbs of bright red sweet ripe strawberries.

Needless to say over the next few days, I'll be posting a lot of strawberry recipes!

We've been having beautifully sunny blue skies with some seriously hot, oppressive temperatures.
So to use some of those delicious strawberries and to cool down after an early morning of strawberry picking and a long afternoon of garden work...Agua Fresca seemed the perfect way to go.

In Spanish, "Agua Fresca" means 'Cool Water', it's a cool drink simply made of fruit, water, and sugar. I've had them with a variety of different fruits, but one of my favorites is strawberry. I thought adding the cucumber would give it a more rounded, softer flavor.
This Agua Fresca is a great summer cooler, the strawberry and cucumber flavors meld to offer a refreshingly light beverage.

Here is my recipe for this Refreshingly Cool Strawberry Cucumber Agua Fresca:

Friday, June 12, 2015

Tandoori Cauliflower with Spicy Green Chutney


I've always liked the style of Tandoori cooking, and the way it complements spice by adding a smoky flavor. We have used the smoke box on our grill to make our own version of Tandoori Chicken at almost all of our backyard get togethers. This past week I had ever intention of making Tandoori Chicken, but after making up the marinade, I looked in the fridge and realized...No chicken! But we did have a nice head of Cauliflower and I thought, Hey why not! 


While Cauliflower is definitely not Chicken, it can be a great stand in. I think the trick to making tasty Cauliflower, and any other vegetable, is to not over cook them and not drown them in sauces. Let them retain what makes them great their "Vegetable-ness."

This baked version of Tandoori Cauliflower is coated in a smoky spice and yogurt mix and just cooked through leaving a nice bit of bite to it. It is served with a Spicy Green Chutney made up of garden grown cilantro, and home made Whole Wheat Naan.

Here is my recipe for Tandoori Cauliflower with Spicy Green Chutney:

Saturday, June 6, 2015

In My Kitchen - June 2015


It's time for another round of the very cool monthly happening called "In My Kitchen" run by Celia at Fig Jam and Lime Cordial. I can't believe it's already been a year since joining in the fun!

So here we go....

This Month in my Kitchen...

Garden Buddha among the Japanese Irises

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