Spinach Salad w/ Cranberries & Balsamic Vinaigrette

For the salad:



spinach leaves - washed
dried cranberries
slivered almonds
stinky cheese

When I say "stinky cheese" I mean a pungent cheese like goat cheese or blue cheese.
I'm not a fan of these types of cheeses...too strong for my tastes but I'm sure they would taste lovely on this salad if its your thing.

 For the vinaigrette:

1/4 cup good balsamic vinegar
1 1/2 T. chopped garlic
2 teaspoons dark brown sugar (optional)*
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil


*the brown sugar is not needed if you have a good quality balsamic vinegar.
I mix all my dressing ingredients in a jar with a tight-fitting lid and shake until they are well combined.
Adding more or less of an ingredient to taste.

I promise, once you make your own Balsamic Vinaigrette you will not go back to the store bought varieties if you can help it.
It's so easy to make and the taste is exceptional.


Mrs. B.

Green Beans with Pepper & Onion

I'm often looking for a new way to spice up vegetables, although we like them all just steamed too. I made these green beans last night, they were delicious!



Ingredients:
1 lb fresh Green Beans
1 Tablespoon Butter And 1 Tablespoon Olive Oil
2 cloves Garlic, finely chopped
1 cup Chopped Onion
1/2 - 3/4 cup Chopped Red Bell Pepper
1 cup Chicken Broth
1/2 - 3/4 tsp Kosher Salt (or 1/4 - 1/2 tsp Regular Table Salt)
Ground Black Pepper To Taste

Directions:
1. Snap or cut the stem ends of the green beans.
2. Add oil and melt butter in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green.
3. Add the chicken broth, chopped red pepper, salt and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly so3, yet still a bit crisp. (You can add more chicken broth during the cooking process, but letting it all cook away will help the onions and peppers caramelize.)

YUM!

Cooking...

We had steak and roasted baby potatoes too. (Also salad, not pictured.)


(I can't take credit, this recipe is from the amazing PW.)

Chocolate Zucchini Cake

Massive zucchini.

Throw it together with a little cocoa powder and flour...
a fabulously moist, not-too-sweet chocolate confection.

Oh, yes.

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts

DirectionsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan or bundt pan.In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Enjoy!
Mrs. B.

How To: Artichokes

Here's how I steam artichokes, a favorite vegetable of mine!

1. Remove discolored leaves; trim stem even with base.

2. Cut 1 inch off top and discard. Snip off points of the remaining leaves with scissors. Rinse with cold water. Optional: To prevent discoloration, dip into 1 quart cold water mixed with 1 tablespoon lemon juice.

3. Steam top down for 20 to 25 minutes or until bottom is tender when pierced with a knife.

4. Enjoy with something on the side. We prefer melted butter. My husband sometimes dips them in mayonnaise (ew, haha).

Bon Appétit

-Katie