Romaine salad with crispy prosciutto and homemade garlic croutons

I know I post a lot of sweets on my blog (my weakness for sure), but we do eat healthy foods as well. Like everything else in life there has to be balance, right? I do like to bake and make rich foods, but we also eat a lot of stir fry, fish, fruits and veggies. My kids get some kind of fresh fruit in their lunch and some type of fresh veggie with dinner every day. We also love salads and could eat them daily, my daughter even prefers a salad for her school lunch over a sandwich. I’m going to post a couple of salads that I have made recently for you. The first one is a Romaine salad with crispy prosciutto and homemade garlic croutons. I adapted the recipe from one in an Everyday Food magazine.

The ingredients are:

  • 1 loaf of fresh bread with garlic, (I get mine from Costco), cut into chunks
  • 3 Tablespoons olive oil
  • coarse salt and ground pepper, to taste
  • 9 slices prosciutto
  • 3 romaine hearts, chopped
  • 1 can garbanzo beans, rinsed and drained
  • 3 scallions, thinly sliced
  1. Preheat oven to 375 degrees. Arrange bread pieces on a rimmed baking sheet, toss with oil and season with salt and pepper. Lay prosciutto on another baking sheet. Bake until both are golden brown, 8-10 minutes.
  2. In a large bowl add romaine, croutons, prosciutto (crumbled), beans, and scallions and toss to combine.

I served this salad with a simple red-wine vinaigrette, (red-wine vinegar, olive oil, salt and pepper to taste). This recipe makes a big salad you could cut this in half or even in a third.

Advertisements

Strawberry Lovers Pie

Well, here is the last of our fresh picked strawberries! Sitting on top of a cream cheese filling with semisweet chocolate drizzled on top of them. This pie was delicious! As I’m sitting here thinking of how to describe to you the taste of this pie this is what comes to mind, a chocolate covered strawberry with a little cream filling, oh and throw in a bit of a flakey crunch from the pie crust! That is how it tasted to me. Everyone loved this pie and it did not last long. I will be making this many many more times. I adapted the recipe from my cookbook Taste of Home’s Contest Winning Annual Recipes 2006.

The ingredients are:

  • 3 squares (1 ounce each) semisweet chocolate, divided
  • 1 Tablespoon butter
  • 1 pastry shell (9 inches), baked
  • 1 (8 ounce) package cream cheese, softened
  • 4 Tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 cups fresh strawberries, hulled
  • 1/3 cup strawberry jam, melted
  1. In a saucepan, melt 2 ounces chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill.
  2. Meanwhile, in a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for about 1 hour.
  3. Arrange strawberries, tip end up, atop the filling. Brush jam over strawberries. Melt the remaining chocolate and drizzle over all.

Yield: 6-8 servings

 

Strawberry Ice

 

Alright, I know, this picture is horrible! It is not easy trying to take a picture of ┬ádelicate Strawberry Ice on a hot day! In a few more minutes my Strawberry Ice was going to be strawberry soup. I contemplated even sharing this recipe since I didn’t like how any of the pictures turned out (does anyone else do that or is it just me), but this recipe for Strawberry Ice was so good that I had to share it (regardless of the picture).

Talk about delicious and fresh! The strawberries were picked just the day before we made this. It tasted similar to a Fresh strawberry sorbet. I got the recipe out of my cookbook Taste of Home’s Contest Winning Annual Recipes 2006.

The ingredients are:

  • 5 cups fresh strawberries
  • 2/3 cup sugar
  • 2/3 cup water
  • 1/4 cup lemon juice
  1. Place the strawberries in a blender or food processor; cover and process until smooth. In a saucepan, heat sugar and water until sugar is dissolved; pour into blender. Add lemon juice; cover and process until combined.
  2. Pour into a shallow freezer container; cover and freeze for 4-6 hours or until almost frozen. Just before serving, whip mixture in a blender or food processor.

Yield: 6 servings

Strawberry Picking

We took the kids to the Carlsbad Strawberry fields to pick our own strawberries this past weekend! We had such a great day. The weather was beautiful, the sun was out but the breeze from the ocean was cool. The strawberries were big, red, and delicious, the red stains on the kids finger tips and mouths were proof of that. I think the kids picked one for their bucket then one for their mouth, so even though the cost was $8.75 a bucket we got our monies worth! We held a contest to see who could find the biggest, reddest, juiciest strawberry but there were so many that I don’t think we ever decided on a winner. Hopefully we made memories that the kids wont soon forget, I still remember my mom taking me when I was little. With all of our yummy strawberries we tried two new recipes, one for a strawberry pie and one for strawberry ice. Will post pictures and recipes next!

My son reaching for a good one!