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Upgraded Frozen Strawberry Yogurt

Submitted by Amanda on

Strawberry Yogurt Treat

This is one of those times when I feel like my iPhone photo app doesn't do the product justice. Course, it could be that I was just in too big of a hurry to get the pic taken before it melted and I needed to go deal with a child who has an increasingly louder scream when it comes to sudden onset of hunger.

Recipe for Upgraded Frozen Yogurt

  • 1 cup strawberry yogurt, preferably frozen
  • 3-4 Whole flash frozen strawberries
  • 1/2 juice orange, like Tangelo, juiced

Whirl all ingredients until strawberries are chopped. Makes one serving.

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Strawberry Banana Smoothie

Submitted by Amanda on

Strawberry Banana Smoothie

I love the fact that I was in the right place at the right time. I got a 4 32 oz. cartons of Stonyfield yogurt on sale with coupons and froze it. With the strawberry yogurt, I made myself a yummy smoothie with half a juice orange as my liquid, frozen strawberries, and a ripe banana. The fresh quality of the fruit adds all the sweetener I need, making this drink easy and healthy.

With the April weather making for lovely warm, but breezy afternoons, I am really enjoying these cold drinks that use the winter orange and the spring strawberry.



Recipe for Strawberry Smoothie

  • 1/2 cup strawberry yogurt, preferably frozen
  • 3-4 Whole flash frozen strawberries
  • 1 medium-sized ripe banana
  • 1/2 juice orange, like Tangelo, juiced

Whirl all ingredients in a blender until mixed and at desired consistency. Makes one serving.

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Apple Strawberry Crumble

Submitted by Amanda on

Apple Strawberry Crumble


Recipe for Strawberry Apple Crumble

Filling

  • 1 1/2 pints frest strawberries, quartered
  • 1/2 gallon frozen diced apples (2 fresh)
  • 1 Tablespoon cornstarch
  • 1/2 Tablespoon Cinnamon
  • Juice of one orange (This time of year, we actually have "juice oranges" that are extra juicy)

Topping-Source: AllRecipes.com

  • 1 cup flour
  • 1 cup brown sugar
  • 1/4 cup butter, melted

Preheat oven to 400 degrees. Put all filling ingredients into a 9 x 13 Pyrex. Mix and spread evenly. In separate bowl, mix together dry topping ingredients evenly. Pour melted butter over and mix together until clumps form. Pour topping evenly over apple and strawberry mixture. Bake in oven for 35 minutes or until crumble has browned and fruit bubbles. Serve warm, at room temp, or cold with vanilla ice cream.

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Potato Quinoa Pancakes with Mint Orange Carrots

Submitted by Amanda on

Potato Quinoa Pancakes


I write this post with my humblest and sincerest apologies to cookbook author, Mary Sheehan. Paul won a copy of her cookbook quite some time ago, and there was always something keeping me from investigating it and cooking some of her recipes. Well, I dug out the book when I was rearranging the kitchen. (I've read you should create a door in your kitchen with unbreakables so a child can play without restriction. I'm getting ready!) And I came across a recipe to use quinoa.

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The Juice Factory at Chelsea Market, New York

Submitted by Amanda on

The Juice Factory


Still catching up on posts from two months ago. Here's a picture of some divine looking juice at a grocery store in Chelsea Market in Manhattan, New York. We almost picked some up, but it wasn't pasteurized, and I was a bit nervous drinking it during pregnancy. It really did look tempting. I would invite someone to try it and tell us what they think. Just watch out for the expiration date. Look for the freshest dates. Watch because the juice expires quicker without pasteurization.

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Orange Pesto Vinaigretter

Submitted by Amanda on

Orange Pesto Vinaigrette

I love the ingredients in this recipe. It came complements of "Moosewood Restaurant Cooks at Home." Naturally, I chose to make this recipe in the winter when oranges were at their peak. Local citrus is best when purchased from a trusted fruit stand as opposed to from a grocery store.

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