A Keyword Story

Week 16 already! Baby is the size of an avocado!

Avocado on yellow plateAvocado
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Oh, avocados! How I do love thee! Let me count the ways:

  • guacamole (we just squish up avocados with some sour cream and salsa)
  • simply cut into wedges with a dash of salt
  • in any salad (my fav combo is spinach with chunks of avocado & oranges, slices of red onion & bits of green olives served with a simple vinaigrette dressing)
  • chunks in a burrito
  • blended with plain yogurt & little bit of orange juice for a yummy smoothie (this may only appeal to those die-hard avocado lovers out there)
  • on the list of things to try: Avocado Lime Pie, Bacon-Stuffed Avocados, Avocado Quick Bread

How do you enjoy avocados?

For the love of bacon

Bacon crust quicheBut mostly for the hubby I love. This creation was made for hubby’s birthday at the beginning of the month. He has a love affair with bacon and since he’s a low-carb dieting man (for over a year now) I was trying to come up with something special for a birthday dessert. We’ve both tossed around the idea of making bacon crust pies for quite a while now and this was my first attempt at one.

It was inspired by the recipe found here with lots of the usual adjustments and tweaks I tend to make to anything I cook. First off, I didn’t do it in a cast iron pan. Instead I used a ramekin dish so that I could make smaller, individual-sized quiches. The tricky part with my choice of dish is that I had to keep drawing the bacon grease out with paper towels, as it didn’t have anywhere to drain off. The bottom of the crust never did get as crispy as desired, but the edges were great! I used eggs, cream, swiss cheese, and basil for the filling. It puffed up nicely almost like a souffle. Then I beat some cream cheese with milk to make a lovely spreadable topping. So delicious… or so I’m guessing. I didn’t actually try it out, but left it all for hubby to devour.

Next up are small ramekins of bacon crust pecan pie. Maybe it’s my prego hunger talking, but I think the sweet and salty combo would be delightful! Of course it’s not low-carb, so I’ll have to eat them all myself… darn, what a hardship.

A Keyword Story

This week baby is the size of a lemon!

LemonLemon
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Ways I like lemon best (especially in the summer):

  • thinly sliced and cooked on top of fish
  • juice or wedges in an ice cold glass of water or sun tea
  • freshly squeezed on jicama (as a salad or just jicama sticks for snacking)
  • my family’s Yummy Lemon Dessert recipe (yes, this just uses instant lemon pudding and not fresh lemon, but it’s so darn good)… The most similar recipe I could find online for this is here. We’ve never put add nuts to it though, but that sounds like a nice twist.

A Keyword Story

PlumsPlums
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Plum Dumplings

In the late summer, hubby treats me to a dinner of homemade plum dumplings. I think about eating them all year long, but the particular plums required are usually only available in mid-August to early September. Hubby’s recipe comes from his grandmother and is mostly in his head, so here is the closest one I could find online to share. So tasty! Bookmark it and look for the prune plums in another month or so. Two little tips: one, you can never make too much of the bread crumb topping, and two, add a bunch of cinnamon into the topping for super deliciousness!

A Keyword Story

Lime SlicesLime
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“You put the lime in the coconut, drink them both up”

Put the Lime in the Coconut Drink
Lime in the Coconut Pie
Coconut-Lime Pudding
Coconut and Lime Waffles

*Please note that I have not personally tried any of these recipes, but there sure do sound delicious! Other than my mama’s margaritas I couldn’t think of a fav lime recipe. It is sure to come to me a couple weeks from now…

A Keyword Story

A double craft fair weekend calls for a double Keyword Story feature! Enjoy!

PrunePrune
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Spicy Pork with Prunes

4-6 boneless pork chops
Juice of 2-3 limes
5 garlic cloves, chopped
3-4 tbsp mild chili powder
2 tbsp vegetable oil
1 onion, chopped
1 1/2 – 2 cups chicken stock
1 small can diced tomatoes
15 prunes, pitted
15 dried apricots
1-2 tsp sugar
pinch of ground cinnamon
pinch of ground allspice
pinch of ground cumin

Combine lime juice, garlic, chili powder and half the oil in bowl. Set aside.

Heat remaining oil in skillet, and brown pork. Add onions, lime juice mixture, stock and remaining ingredients. Bring to boil. Reduce heat to a simmer; cover and cook until pork is done.

To serve, spoon sauce with prunes and apricots over pork chops.

Recipe altered from “Mexican Recipes” by Marlena Spieler.

A Keyword Story

Bowl of RaspberriesRaspberries
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Chilled Raspberry Soup
4 cups raspberries
1/2 cup sugar
1/4 cup cranberry juice cocktail
1 cup sour cream

Place raspberries, sugar and cranberry juice in blender. Cover and blend on high until smooth.

Pour raspberry mixture into bowl. Stir in sour cream. Cover and refrigerate for 1 – 2 hours. Serve with additional dollops of sour cream or whole raspberries, if desired.

Recipe from Betty Crocker