Healthy & Beautiful, Recipe Box

Recipes: My Mother’s Day Menu

This past weekend, two of my sisters and I celebrated a late Mother’s Day with our mom.  We decided to create a gourmet lunch, complete with menu.

Below are the recipes:

Raspberry Lemonade

Ingredients:

  • 10 sliced lemons
  • 2 cups raspberries (frozen)
  • 1 1/2 cups of sugar (optional)
  • 6 cups of water
  • 3 cups of ice
  • Mint leaves

Directions:

  1. Mix all ingredients together and let sit, so that flavors infuse.
  2. Server over ice and/or frozen raspberries

Quinoa and Roasted Corn

Ingredients:

  • 1 cup uncooked quinoa
  • 2 cups frozen corn
  • 1/4 cup plus 1 tbsp vegetable oil, divided
  • 1 cup chopped green onions, divided
  • 1 cup quartered grape tomatoes
  • 1 cup black beans, rinsed and drained
  • 1/4 tsp grated lime peel
  • Juice of 1 lime
  • 1/4 tsp sugar (optional)
  • 1/4 tsp cumin
  • 1/4 tsp black pepper

Directions:

  1. Cook quinoa, per instructions on package – transfer to large bowl once cooked
  2. Heat 1/4 cup of oil in large skillet – add corn and cook 10-12 minutes or until tender and light brown.  Stir in 2/3 cup of green onions; cook and stir two minutes.  Add corn to quinoa, gently stir in tomatoes and black beans
  3. Combine lime peel, lime juice, sugar, cumin and black pepper in small bowl.  Whisk in remaining 1 tbsp of oil until blended.  Pour over quinoa mixture; toss lightly to coat.  Sprinkle with remaining green onions

Greek Salad with Feta

Ingredients:

  • 1 package of feta
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 2 tsp. Italian seasoning
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 pint grape tomatoes, halved
  • 2 seedless cucumbers, sliced
  • 1 yellow bell pepper, cut into slivers
  • 1 small red onion, thinly sliced

Directions:

  1. Combine tomatoes, cucumbers, pepper and onion in a large bowl.  Add in feta.
  2. In a small bowl, mix the olive oil, lemon juice, Italian seasoning, onion powder and garlic powder.
  3. Mix the dressing with the vegetables and feta – toss to coat.

Peanut Butter Chicken Strips

Ingredients:

  • 1/2 cup creamy peanut butter
  • 1/2 cup of water
  • 1/4 cup soy sauce
  • 4 cloves of garlic
  • 3 tbsp lemon juice
  • 2 tbsp honey
  • 3/4 tsp ground ginger
  • 1/2 tsp red pepper flakes
  • 4 boneless, skinless chicken breasts

Directions:

  1. In a saucepan, combine the first eight ingredients; cook and stir over medium/high heat for 5 minutes until smooth
  2. Reserve half the sauce
  3. Cut chicken into strips, length-wise and cook over medium heat until done.
  4. Pour the sauce over the chicken strips and let simmer for a couple of minutes.  Serve hot.

Chocolate Macarons

Ingredients:

  • 1 cup powdered sugar
  • 2/3 cup blanched almond flower
  • 3 tbsp unsweetened cocoa powder
  • 3 egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 4 ounces chopped semisweet chocolate
  • 1/2 cup whipping cream

Directions:

  1. Line two baking sheets with parchment paper.  Double baking sheets by placing another sheet underneath each to prevent macarons from burning or cracking.  Do not use insulated baking sheets!
  2. Place powdered sugar, almond flour and cocoa powder in food processor.  Pulse 2-3 minutes or until well combined into a very fine powder.  Sift mixture twice.  Discard any remaining large pieces.
  3. Beat egg whites in a large bowl with electric mixer at high speed until foamy.  Gradually add granulated sugar, beating at high speed 2-3 minutes until mixture forms stiff, shiny peaks, scraping bowl occasionally.
  4. Add half of the sifted flower mix to egg whites.  Stir with spatula to combine.  Repeat with remaining mixture.  Mix about 15 strokes more by pressing against side of bowl and scooping from bottom until batter is smooth and shiny.  Check consistency by dropping a spoonful of batter onto plate.  It should have a peak which quickly relaxes back into batter.
  5. Attach 1/2-inch plain piping tip to pastry bag.  Scoop batter into bag.  Pipe 1-inch circles onto prepared baking sheet about 2 inches apart.  Rap baking sheet on flat surface to remove air bubbles and set aside.  Repeat with remaining batter.  Let macarons rest, uncovered, until tops harden slightly; this takes about 15 minutes on dry days.  Gently touch top of macaron to check.  When batter does not stick, macarons are ready to bake.
  6. Meanwhile, preheat oven to 375 degrees.  Place oven rack in center.  Place 1 sheet of macarons in oven.  After 5 minutes (3 in a gas oven), reduce to 325 degrees.  Bake 10-13 minutes (9-12 for a gas oven), checking at 5 minute (3 in a gas oven) intervals.  If macarons begin to brown, cover loosely with foil and reduce oven temperature. Repeat with remaining baking sheet.
  7. Cool completely on wire rack.  While cooling, if they appear to be sticking to parchment paper, lift parchment edges and spray pan underneath lightly with water.
  8. While waiting to cool, mix semi-sweet chocolate and whipping cream together and microwave on high for 1 minute and 15 seconds.  Stir together, microwave more if needed, to completely melt mixture.
  9. Spread mixture onto macaron bottom and place another macaron on top.

Raspberry Macarons

Ingredients:

  • 1 1/2 cups powdered sugar
  • 1 cup blanched almond flower
  • 3 egg whites, at room temperature
  • 1/4 cup granulated sugar
  • Red paste food coloring (red icing works too)
  • Raspberry jam

Directions:

  1. Line two baking sheets with parchment paper.  Double baking sheets by placing another sheet underneath each to prevent macarons from burning or cracking.  Do not use insulated baking sheets!
  2. Place powdered sugar and almond flour in food processor.  Pulse 2-3 minutes or until well combined into a very fine powder.  Sift mixture twice.  Discard any remaining large pieces.
  3. Beat egg whites in a large bowl with electric mixer at high speed until foamy.  Gradually add granulated sugar and red food coloring, beating at high speed 2-3 minutes until mixture forms stiff, shiny peaks, scraping bowl occasionally.
  4. Add half of the sifted flower mix to egg whites.  Stir with spatula to combine.  Repeat with remaining mixture.  Mix about 15 strokes more by pressing against side of bowl and scooping from bottom until batter is smooth and shiny.  Check consistency by dropping a spoonful of batter onto plate.  It should have a peak which quickly relaxes back into batter.
  5. Attach 1/2-inch plain piping tip to pastry bag.  Scoop batter into bag.  Pipe 1-inch circles onto prepared baking sheet about 2 inches apart.  Rap baking sheet on flat surface to remove air bubbles and set aside.  Repeat with remaining batter.  Let macarons rest, uncovered, until tops harden slightly; this takes about 15 minutes on dry days.  Gently touch top of macaron to check.  When batter does not stick, macarons are ready to bake.
  6. Meanwhile, preheat oven to 375 degrees.  Place oven rack in center.  Place 1 sheet of macarons in oven.  After 5 minutes (3 in a gas oven), reduce to 325 degrees.  Bake 10-13 minutes (9-12 for a gas oven), checking at 5 minute (3 in a gas oven) intervals.  If macarons begin to brown, cover loosely with foil and reduce oven temperature. Repeat with remaining baking sheet.
  7. Cool completely on wire rack.  While cooling, if they appear to be sticking to parchment paper, lift parchment edges and spray pan underneath lightly with water.
  8. Spread raspberry jam onto macaron bottom and place another macaron on top.

Lemon and Rosemary Buttermilk Cookies

Ingredients:

  • 1/4 cup millet flour
  • 1/4 cup tapioca flour
  • 1/4 cup sorghum flour
  • 1/4 cup rice flour
  • 1/2 cup cornstarch
  • 1/4 cup almond meal
  • 1/4 tsp baking soda
  • 1 cup sugar
  • 1 tsp guar gum
  • zest of 1 lemon
  • 1 tbsp minced, fresh rosemary
  • 7 tbsp unsalted butter at room temperature
  • 1 large egg
  • 1/2 cup buttermilk
  • 3 tbsp fresh lemon juice
  • 2 cups confectioner’s sugar

Directions:

  1. In a stand mixer, combine all dry ingredients
  2. Add the grated zest of lemon and the rosemary – mix on low speed to blend
  3. Add the butter and mix on low speed for about 3 minutes, or until blended
  4. Increase the mixer speed to medium and beat in an egg, then immediately add the buttermilk and beat until light and fluffy, 1-2 minutes.
  5. The dough will seem thin but it’s exactly what you want.  Cover and refrigerate for 30 minutes.
  6. Position an oven rack in the center of the oven.  Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper
  7. Using a 1 1/2-inch diameter ice cream scoop, place balls of dough 1 1/2 inches apart on the prepared pans.
  8. Bake one pan at a time for 10-12 minutes, or until the cookies are lightly browned at the edges.
  9. Remove from the oven and leave the cookies on the pan for 5 minutes to set, then transfer them to a wire rack
  10. For the icing, stir the lemon juice and the powdered sugar together until completely combined and thick.
  11. With a small spatula, apply the icing to each cookie in a circle – the icing will set quickly.  Decorate each cookie with a small lemon rind and two small leaves of rosemary.

Chocolate Truffles

Ingredients:

  • 1/3 cup heavy cream
  • 12 oz. bag of semi-sweet chocolate chips
  • 1/2 cup powdered sugar
  • 3 tbsp of any liqueur you want to include

Directions:

  1. Line baking sheet with parchment paper
  2. Place the cream and chocolate in a medium glass bowl.  Microwave for 1 minute and 45 seconds, or until the chips have melted enough to stir together.  Combine completely until smooth.
  3. Stir in liqueur if desired.
  4. Refrigerate for up to 2 hours until firm.  Let the mixture stand at room temperature for 45 minutes.
  5. Using a melon scoop, scoop level amounts of the mixture, roll into balls, coat in powdered sugar, and place on the prepared baking sheet.
  6. Serve or refrigerate in air tight container

 

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