Here's a lovely dessert that's perfect on a warm summer night. Sweet pineapple, tangy buttermilk, and refreshing mint make this frozen treat as refined and delicious as a cup of Pinkberry or imported Italian gelato, without breaking the bank.
Pineapple-Buttermilk Sherbet
2 cups buttermilk
2/3 cup sugar
2 Tbsp. fresh mint, finely chopped (optional)
8 oz. can crushed pineapple (do not drain)
Mix the buttermilk and sugar in a bowl, whisking to dissolve the sugar. Add mint and can of pineapple, including the juice.
Pour mixture into a 9 x 13" glass or metal dish and place in the freezer. Every 20 minutes or so, whisk the mixture. (You might do this about 4 times, depending on your freezer's temperature.)
Stir with a fork before serving in small bowls or glasses.
Makes 6 servings
Cost (not including sugar): $5
Saturday, August 15, 2009
Saturday, July 18, 2009
Prescription for Summer Heat... Primavera Stew
Even as the temperature in LA soars to 90 degrees and more, I must ask, "How many salads can one person eat?" I have a serious tolerance for salad, but I've reached my limit. This primavera stew side dish will satisfy your summer craving for fresh vegetables without the predictability of yet another salad.
2 teaspoons olive oil
2 garlic cloves, minced
1 yellow pepper, chopped
1 green pepper, chopped
1/2 cup carrots, chopped
1 large ripe tomato, diced
6 fresh basil leaves, cut into thin strips
1/2 cup chicken stock
1/2 cup evaporated milk
Freshly ground black pepper to taste
Heat oil in a non-stick skillet. Add garlic, saute. Add peppers and carrots, saute until soft. Add tomato, basil leaves, chicken stock and evaporated milk. Cook just until heated.
Serve in bowls, as you would a stew. Add pepper to taste.
You might ask, "Why would you serve a hot dish on a 90 degree day?" This is Los Angeles, friends. The air conditioning is set at 72 degrees!
'Til next time,
Bobbi
2 teaspoons olive oil
2 garlic cloves, minced
1 yellow pepper, chopped
1 green pepper, chopped
1/2 cup carrots, chopped
1 large ripe tomato, diced
6 fresh basil leaves, cut into thin strips
1/2 cup chicken stock
1/2 cup evaporated milk
Freshly ground black pepper to taste
Heat oil in a non-stick skillet. Add garlic, saute. Add peppers and carrots, saute until soft. Add tomato, basil leaves, chicken stock and evaporated milk. Cook just until heated.
Serve in bowls, as you would a stew. Add pepper to taste.
You might ask, "Why would you serve a hot dish on a 90 degree day?" This is Los Angeles, friends. The air conditioning is set at 72 degrees!
'Til next time,
Bobbi
Tuesday, July 14, 2009
Big League Cookies Will Make You Look Like an All-Star
Did you watch the All-Star Game tonight? You can easily make this entire batch of cookies over the course of one or two innings of baseball. They're just THAT easy.
And before you turn your nose up to my cake mix cookies, try them. They taste like they are packed with brown sugar and butter. And yet...they aren't!
Cake Mix Cookies
1 Box of Duncan Hines Spice Cake Mix
2 Eggs
1/2 Cup Vegetable Oil (Corn, Canola, etc.)
1 Cup of Quick Oats
Preheat oven to 350F. Combine cake mix, eggs, and oil. Mix by hand until all cake mix is moistened. Add oats, mix well.
Drop by rounded spoonful on ungreased cookie sheets.
Bake for eight minutes.
Makes three dozen cookies that will leave Albert Pujols shakin' in his shoes! They're a home run!
Enjoy,
Bobbi
And before you turn your nose up to my cake mix cookies, try them. They taste like they are packed with brown sugar and butter. And yet...they aren't!
Cake Mix Cookies
1 Box of Duncan Hines Spice Cake Mix
2 Eggs
1/2 Cup Vegetable Oil (Corn, Canola, etc.)
1 Cup of Quick Oats
Preheat oven to 350F. Combine cake mix, eggs, and oil. Mix by hand until all cake mix is moistened. Add oats, mix well.
Drop by rounded spoonful on ungreased cookie sheets.
Bake for eight minutes.
Makes three dozen cookies that will leave Albert Pujols shakin' in his shoes! They're a home run!
Enjoy,
Bobbi
Monday, July 13, 2009
Confirm This! Richness of Experience Effects Judgement in Matters of Pizza...
I was watching Supreme Court nominee Sotomayor as she was grilled by Senate Republicans and I thought, "let's face it, I would hope that I, with the richness of my experiences, would more often than not make a better pizza than anybody who hasn’t lived that life."
Though I am inspired by Bottega Louie's Bianco Pizza this is how we do Bianco Pizza west of the 110 in Downtown LA!
Preheat oven to 450F.
2 Boboli Thin Crusts
2 1/2 Cups Part Skim Mozzarella (Shredded)
1 1/2 Cups Low Fat Ricotta
A block of Reggiano Parmesan
2 Tablespoons and a drizzle of Extra Virgin Olive Oil
3-4 Garlic Cloves, minced
1/2 Jar of Pasta Sauce
6 Cups Baby Arugula
1/4 Cup Chopped Red Onion
1-2 Teaspoons Red Wine Vinegar
Juice of 1/2 Lemon
Freshly Ground Pepper
Mix the following ingredients in a large bowl:
2 Cups Low Fat Ricotta
2 Cups Part Skim Mozzarella (Shredded)
As Much Shredded Reggiano Parmesan as makes you happy
(for me, at least 1/2 Cup)
Drizzle of Olive Oil
Place one Boboli crust on an ungreased cookie sheet or pizza pan. Spread about 2/3 of the cheese mixture the crust. Top with 1/2 of the minced garlic and about 1/4 cup shredded mozzarella. Bake until all cheese is melted, but not brown.
While first pizza is baking, place the second crust on an ungreased sheet/pan. Spread 1/2 jar of pasta sauce on the crust. Drop remaining cheese mixture by the heaping teaspoons on top of the sauce. Sprinkle with remaining garlic and remaining mozzarella. Bake until cheese is melted, but not brown.
While pizzas are baking, wash and dry arugula put in a large bowl with onions. In a separate small bowl, mix 2 tablespoons olive oil, lemon juice, 1-2 teaspoons of red wine vinegar and LOTS of freshly ground black pepper. Pour over Arugula/onion mixture and toss well.
Serve fresh arugula mixture (uncooked) on top of piping hot pizzas.
Try it, I think that you'll trust my "judgement!"
'Til next time,
Bobbi
Though I am inspired by Bottega Louie's Bianco Pizza this is how we do Bianco Pizza west of the 110 in Downtown LA!
Preheat oven to 450F.
2 Boboli Thin Crusts
2 1/2 Cups Part Skim Mozzarella (Shredded)
1 1/2 Cups Low Fat Ricotta
A block of Reggiano Parmesan
2 Tablespoons and a drizzle of Extra Virgin Olive Oil
3-4 Garlic Cloves, minced
1/2 Jar of Pasta Sauce
6 Cups Baby Arugula
1/4 Cup Chopped Red Onion
1-2 Teaspoons Red Wine Vinegar
Juice of 1/2 Lemon
Freshly Ground Pepper
Mix the following ingredients in a large bowl:
2 Cups Low Fat Ricotta
2 Cups Part Skim Mozzarella (Shredded)
As Much Shredded Reggiano Parmesan as makes you happy
(for me, at least 1/2 Cup)
Drizzle of Olive Oil
Place one Boboli crust on an ungreased cookie sheet or pizza pan. Spread about 2/3 of the cheese mixture the crust. Top with 1/2 of the minced garlic and about 1/4 cup shredded mozzarella. Bake until all cheese is melted, but not brown.
While first pizza is baking, place the second crust on an ungreased sheet/pan. Spread 1/2 jar of pasta sauce on the crust. Drop remaining cheese mixture by the heaping teaspoons on top of the sauce. Sprinkle with remaining garlic and remaining mozzarella. Bake until cheese is melted, but not brown.
While pizzas are baking, wash and dry arugula put in a large bowl with onions. In a separate small bowl, mix 2 tablespoons olive oil, lemon juice, 1-2 teaspoons of red wine vinegar and LOTS of freshly ground black pepper. Pour over Arugula/onion mixture and toss well.
Serve fresh arugula mixture (uncooked) on top of piping hot pizzas.
Try it, I think that you'll trust my "judgement!"
'Til next time,
Bobbi
Sunday, June 7, 2009
Strange twists...GM's Hummer goes Chinese. Bobbi's salsa becomes pot roast. In the end, we're all eatin' soup.
June 3
5:00 a.m., Chinese construction company buys Hummer.
7:00 p.m., Bobbi serves chips and salsa.
24 oz. can tomatoes
7 oz. can diced green fire roasted chilies
1 teaspoon oregano
Juice from 1/2 lemon
1/2 cup chopped onion
1 teaspoon garlic powder
salt (to taste)
June 3
5:45 p.m., Schwarzenegger says Chinese Hummers will get 100 mpg.
11:00 p.m., Bobbi fires up the slow cooker.
Large onion chopped
Green Pepper Sliced into Strips
Pot Roast
Remaining Salsa
1/2 Cup Chicken Stock
Add items to the slow cooker in the order listed above. Cook on low for 8 hours.
June 6
NY Times asks, "What would Mao drive? A little red Hummer."
Bobbi has enough RED hot Taco Soup to feed the Red Army
Remaining pot roast cut into cubes
Remaining veggies from roast with juice
1 can corn (low/no sodium)
1 can kidney beans (rinsed)
1 can black beans (rinsed)
1 packet hot taco seasoning
1 packet ranch dressing mix
Cook all ingredients until piping hot. Freeze the leftovers and wash the dishes...fast...GM is unloading Hummer as we speak!
Best,
Bobbi
5:00 a.m., Chinese construction company buys Hummer.
7:00 p.m., Bobbi serves chips and salsa.
24 oz. can tomatoes
7 oz. can diced green fire roasted chilies
1 teaspoon oregano
Juice from 1/2 lemon
1/2 cup chopped onion
1 teaspoon garlic powder
salt (to taste)
June 3
5:45 p.m., Schwarzenegger says Chinese Hummers will get 100 mpg.
11:00 p.m., Bobbi fires up the slow cooker.
Large onion chopped
Green Pepper Sliced into Strips
Pot Roast
Remaining Salsa
1/2 Cup Chicken Stock
Add items to the slow cooker in the order listed above. Cook on low for 8 hours.
June 6
NY Times asks, "What would Mao drive? A little red Hummer."
Bobbi has enough RED hot Taco Soup to feed the Red Army
Remaining pot roast cut into cubes
Remaining veggies from roast with juice
1 can corn (low/no sodium)
1 can kidney beans (rinsed)
1 can black beans (rinsed)
1 packet hot taco seasoning
1 packet ranch dressing mix
Cook all ingredients until piping hot. Freeze the leftovers and wash the dishes...fast...GM is unloading Hummer as we speak!
Best,
Bobbi
Layoffs Looming? Save Money by Making Your Own Smoothies.
As layoffs loom in our future, I cannot justify five bucks for a smoothie -- and neither can you! This recipe makes two extravagant servings or four far more civilized portions depending on your appetite.
2 Cups Milk
1 Can Crushed Pineapple in Juice
8 oz. Frozen Blueberries
1/4 Teaspoon Vanilla
4 Tablespoons Reduced Fat Sour Cream
Put all ingredients in the blender and blend until smooth.
Live it up...serve with a straw.
'Til next time,
Bobbi
2 Cups Milk
1 Can Crushed Pineapple in Juice
8 oz. Frozen Blueberries
1/4 Teaspoon Vanilla
4 Tablespoons Reduced Fat Sour Cream
Put all ingredients in the blender and blend until smooth.
Live it up...serve with a straw.
'Til next time,
Bobbi
Saturday, May 9, 2009
Swine flu? Cheap pork for you.
I'll admit it. I bought pork chops on sale for $4/pound against everyone's better judgement. I then proceeded to make a pork chili that would convert Charlotte herself into a carnivore. The recipe is from Weightwatchers...but you would NEVER know because it is delicious by anyone's standards.
Ingredients
1 1/2 pounds pork chops
3/4 t salt
1 onion, chopped
5 garlic cloves, minced
4 heaping teaspoons chili powder
2 t cumin
1 t oregano
1 15 1/2 oz can pinto beans (rinsed/drained)
2 cans Ro-tel tomaotes
2 chipotle en adobo, seeded and minced
2 t adobo sauce
1 large zucchini
1 c frozen corn kernels, thawed
Sprinkle pork with 1/2 teaspoon salt. Add a small amount of oil to a skillet, heat, add pork and stir constantly until browned. (May need to be cooked in batches unless you have a huge pan).
Add onion to pork, cook until browned. Add garlic, shili powder, cumin, oregano, and the remaining salt. Cook, stirring constantly until fragrant.
Stir in the beans, tomatoes, chipotle, and adobo sauce. Then add mixture to slow cooker. Stir to blend. Cover and cook on low for 10-12 hours or on high for 5-6 hours.
When cooking is nearly done, add zucchini and corn. Cook on high for another 30 minutes, or until zucchini is tender.
Won't pork make me fat?
One heaping cup of this chili is worth 7 points. Add some mashed potatoes for a round 10 points of heaven!
Pork Burritos
Add some cooked brown rice, cheese, lettuce, and chopped fresh tomatoes wrapped in a tortilla for AMAZING burritos.
Pork Safety
Let's face it, even as the swine flu spread across the planet, the most dangerous thing about a pig continues to be Trichinosis. Be sure that pork is cooked thoroughly and reheated thoroughly when serving leftovers. Don't use your wooden cutting board to cut meat and don't reuse your knife to cut anything until it has been washed and sanitized.
Ingredients
1 1/2 pounds pork chops
3/4 t salt
1 onion, chopped
5 garlic cloves, minced
4 heaping teaspoons chili powder
2 t cumin
1 t oregano
1 15 1/2 oz can pinto beans (rinsed/drained)
2 cans Ro-tel tomaotes
2 chipotle en adobo, seeded and minced
2 t adobo sauce
1 large zucchini
1 c frozen corn kernels, thawed
Sprinkle pork with 1/2 teaspoon salt. Add a small amount of oil to a skillet, heat, add pork and stir constantly until browned. (May need to be cooked in batches unless you have a huge pan).
Add onion to pork, cook until browned. Add garlic, shili powder, cumin, oregano, and the remaining salt. Cook, stirring constantly until fragrant.
Stir in the beans, tomatoes, chipotle, and adobo sauce. Then add mixture to slow cooker. Stir to blend. Cover and cook on low for 10-12 hours or on high for 5-6 hours.
When cooking is nearly done, add zucchini and corn. Cook on high for another 30 minutes, or until zucchini is tender.
Won't pork make me fat?
One heaping cup of this chili is worth 7 points. Add some mashed potatoes for a round 10 points of heaven!
Pork Burritos
Add some cooked brown rice, cheese, lettuce, and chopped fresh tomatoes wrapped in a tortilla for AMAZING burritos.
Pork Safety
Let's face it, even as the swine flu spread across the planet, the most dangerous thing about a pig continues to be Trichinosis. Be sure that pork is cooked thoroughly and reheated thoroughly when serving leftovers. Don't use your wooden cutting board to cut meat and don't reuse your knife to cut anything until it has been washed and sanitized.
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