Sunday, July 19, 2015

Minion Cake

13 x 9 vanilla cake: http://veggieaimee.blogspot.com/2013/04/aimees-whole-wheat-vanilla-cake.html
(round the edges with a knife after cooling)

Lemon frosting: http://veggieaimee.blogspot.com/2015/04/lemon-cream-cheese-icing.html
(use yellow food coloring to darken the color)

Google straps: store bought chocolate icing in tube

Pants: store bought blue cookie icing in tube

Buttons: Hershey's kisses

Glasses: mold tootsie rolls into a circle & dredge in silver sprinkles

Eye: peppermint patty with white icing on top; eyeball: malt ball

Hair/mouth: black shoestring licorice

Refrigerator Dill Pickles

Makes 2 jars

10-12 pickling cucumbers, washed & quartered into spears
3 3/4 cups water
1 1/4 cup vinegar
2 TB canning salt
1 TB sugar
2 tsp dill seed
1 tsp dill weed
1 tsp mustard seed
fresh head of dill (optional)
4 whole cloves garlic, peeled (optional)
1 chopped jalapeno (optional)

1. Place water, vinegar, salt, & sugar in saucepan; bring to boil, remove from heat, & let cool.
2. Divide spears, dills seed, dill weed, & mustard seed (& any optional ingredients) into 2 quart-sized canning jars.  Pour cooled liquid evening between the jars & seal.
3. Store in refrigerator for 4 days, then enjoy!

Refrigerator Dill Pickles

Makes 2 jars

12 pickling cucumbers, washed & quartered into spears
3 3/4 cups water
1 1/4 cup vinegar
2 TB canning salt
1 TB sugar
4 sprigs fresh dill
2 tsp dill seed
4 whole cloves garlic, peeled (optional)

1. Place water, vinegar, salt, & sugar in saucepan; bring to boil, remove from heat, & let cool.
2. Divide spears into 2 large canning jars with fresh dill & garlic. Pour cooled liquid evening between the jars; add 1 tsp dill seed to each.
3. Store in refrigerator for 4 days, then enjoy!

Thursday, July 2, 2015

Creamy Pasta Primavera


Source: Vegetarian Times (Julia McGill)... modified by Aimee
Tomato Cream Sauce
  • 1 Tbs. olive oil
  • 1 15-oz. can diced tomatoes, drained
  • 1 small clove garlic, minced (½ tsp.)
  • 1 cup heavy cream
  • 2 Tbs. butter
  • ⅔ cup grated Parmesan cheese
Primavera
  • 1 head broccoli, cut into small florets
  • 12 oz. asparagus, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch strips
  • ½ cup frozen peas
  • ¼ cup olive oil
  • 2 small bell peppers, chopped
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 lb. spaghetti
  • 2 Tbs. fresh basil, cut into thin ribbons

  • 1 | To make Sauce: Heat oil in medium saucepan over medium-high heat. Add tomatoes and garlic, and cook 10 minutes, or until saucy. Stir in cream & simmer over medium heat until reduced. Stir in butter and Parmesan. Set aside, and keep warm.
2 | To make Primavera: Bring large pot of salted water to a boil. Blanch broccoli & asparagus in water 3 minutes. Add peas, and cook 30 seconds more. Remove with slotted spoon, and drop immediately into ice-water bath to stop cooking. Reserve pot of water.
3 | Heat oil in large skillet over medium-high heat. Add zucchini, mushrooms and garlic, and sauté 8 minutes. Stir in blanched vegetables, and cook 3 to 4 minutes. Keep warm.
4 | Return pot of water to a boil. Cook pasta 1 minute less than recommended. Drain. Toss all together & serve. For a main dish, serve with tofu.