The other day I was reading comments from my Google+ circles, and one of the circle members asked of others what we’d had for our breakfast that day– I had eaten, and posted what I fixed that morning.
Out of curiosity, I perused the comments seeing what everyone else had eaten; when I came upon a commenter that told she had a pineapple and grape smoothie with oats. I thought it sounded really healthy, and knew that viewers here on The Recipe Weekly would enjoy her recipe. I emailed the commenter to let her know that I would be interested in having her recipe so that I could post it here on The Recipe Weekly. The commenter was very prompt in getting it to me, and I wanted to be sure and be prompt about getting it posted for this weeks post.
So the next time you wonder what should be for breakfast– try this delicious, healthy breakfast recipe that is also quick and easy to make! Enjoy.
Summary: A healthy breakfast for two that is super simple to make. Made with pineapple, grapes, yogurt, milk, oats, and honey.
1 cup of fresh or can (drained) diced pineapple
1/2 cup of green seedless grapes
1 cup of low fat vanilla or plain yogurt
1 cup of low fat milk
1/8 of a cup of oatmeal
1 tablespoon sugar or honey if desired for sweetness
1/4 teaspoon of ground cinnamon
Combine all ingredients in a blender… process until desired smoothness…
Summary: This is a delicious, quick and easy honey butter recipe with a dash of spice.
1 cup softened, butter or non-hydrogenated margarine
1/2 cup pure honey, more or less–
1/4 cup sifted, confectioner’s sugar
1/8 tsp pure or Mexican vanilla
1/2 tsp Korintje cinnamon or (add just a dash of your favorite cinnamon, to your taste)
Place all ingredients in a bowl and blend until fluffy, for about half a minute. Voila! This is a delicious, quick and easy honey butter recipe with a dash of spice. The whole family can enjoy this spicy butter on their hot, fresh, and out of the oven biscuits. Store covered, in the refrigerator.
Summary: Ayuh, Another Good Old Fashioned Recipe…Whoopie Pies are one of my family’s favorite desserts, one that they ALWAYS ask me to bake whenever we all get together. Whoopie Pies are easy to make, just time consuming– so set aside a whole afternoon for making this Old Fashioned New England Treat!
Whoopie Pie Ingredients
1 1/2 c. butter
3 c. w. granulated sugar
1 c. dark baking cocoa
7 c. +/- unbleached all purpose flour
3 tsp. baking powder
3 tsp. baking soda
2 tbsp. pure vanilla
3 c. milk – 3 tbsp.
1 1/2 tsp. salt (optional)
Milk – Filling #1:
6 c. powdered (confectioner’s) sugar
3 sticks butter
3 tsp. pure vanilla extract
1/4 – 1 c. milk (depends on desired consistency)
Egg Whites – Filling #2
3 sticks butter
6 c. powdered (confectioner’s) sugar
6 egg whites
6 tsp. pure vanilla extract
Pinch of salt
In large mixing bowl cream butter, sugar and eggs
Testing Whoopie Pie
. In separate bowl mix cocoa, flour, baking powder, and baking soda.
Add flour mixture two cups at time. After each flour addition add 1 cup of milk. Batter will be thick.
Line a baking sheet with Parchment paper and spoon a heaping tbsp. of batter on the baking sheet, spacing your whoopie pie batter 2 inches apart.
Bake in preheated 375 F degree oven for ten minutes.
Test Whoopie Pie with wooden toothpick in the center, if it comes out clean– it’s probably done.
Take out of oven and let cool on baking sheet before removing to cooling rack.
Frost one side of a whoopie and put cover on.
Wrap in wax paper, then plastic wrap or put in a sandwich bag.
Milk – Filling #1 Instructions:
In a large bowl, beat butter, sugar, and milk; stir in the vanilla extract and continue mixing until well blended.
Egg Whites -Filling #2 Instructions:
In a large bowl, beat butter, sugar, salt, and egg whites; stir in the vanilla extract and continue mixing until well blended.
Cooking time: 10 minute(s)
My rating 5 stars: ★★★★★ 1 review(s)
Please visit often to see what The Recipe Weekly is Cooking up next…
Summary: There are various ways to cook dandelion greens, an edible weed, this post includes two of them- plain with butter or olive oil and tossed with bacon. When I make these recipes I use dandelions out of my yard that has not been treated with any chemicals, also I use organic butter, organic extra-virgin olive oil, organic hot red pepper flakes, and uncured nitrite and nitrate free bacon with no artificial preservatives.
Hot Red Pepper Flakes
Instructions Recipe 1
Gather, wash, and cook greens.
Drain cooked dandelion greens well.
Serve with butter or a drizzle of olive oil.
Dash of salt and pepper, to taste.
For serving dandelion greens w/ bacon & hot red pepper flake follow directions for cooking dandelion greens.
Cut-up bacon in 1-inch pieces, cook well.
Add drained dandelion greens to bacon, toss.
Add a sprinkle of hot red pepper flakes.
Dash of salt and pepper, to taste.
Preparation time: 30 minute(s)Cooking time:
Number of servings (yield): 8
My rating 5 stars: ★★★★★ 1 review(s)
How to Cook Dandelion Greens – Wrap your hand around the dandelion greens and make your cut at the base of the plant.
About Dandelion Greens
Dandelion Greens – Pick a Bag Full
In the spring of the year dandelion greens are found everywhere you look. It’s one of the first edible weeds that you can eat from the blossom (head) to the root.
How to Cook
It’s a simple wild green to fix, and can be used in many ways. Everything from tea to sauteing the roots. To get started, go find your dandelion patch– First, wrap your hand around the dandelion greens and make your first cut at the base of the plant. I use sharp kitchen scissors and cut leaves enough to fill a plastic shopping bag full.
Last week I cooked up a batch of wild greens for the family, yummy—they are already asking for more!
Every spring we harvest this free delectable wild green, when there isn’t anything else growing.
Once I get our bag of greens, I clean one side of the kitchen sink, then fill it with cold water.The leaves are placed in the water and cleaned by swishing them well. I use a very large kettle with a lid to put greens in.
Large Kettle | for cooking dandelion greens
Dandelion Blossoms | Flowers (Head)
You can just taste the healthiness in these wild greens, and is a great edible weed that you can forage for in early spring!
Dandelion Greens w/ Bacon & Hot Red Pepper Flakes | Recipe 2
Follow all the same directions for cutting, cleaning, and cooking your greens. Drain. You should have about 4-cups of greens once boiled down.
Cut-up bacon in 1-inch pieces to cook dandelion greens in.
Cut-up bacon in small 1-inch square pieces, fry until done.
Take your 4-cups of well-drained dandelion greens and place them in the fry pan with cooked bacon and grease; toss.
Serve dandelion greens hot; with a sprinkle of hot red pepper flakes, and a dash of salt and pepper.
Eating “Wild Greens” from your own backyard in the spring of the year is a delicacy to some and a foreign idea to others. Some people see Dandelions pop up in their yard with their fluffy yellow flowers and think it’s time for the weed killer. Think again. STOP! Don’t kill the Dandelions. If you haven’t ever eaten the sharp toothed leafy green, try it. While you are at it, eat the blossoms too!
Have you ever thought about the “What if’s?” If so…Do you know what type of plants you can eat safely to help subsidize your food budget if it is necessary? I came across an article on the web site called The Art of Manliness; it is very interesting, great photos, and super useful information.
What if…food gets priced so high you can’t afford to buy it– but you still have yourself and a family to feed? Do you know how to forage for edible wild greens? Are you prepared for sustainable eating? The information in this article will show you how to find, cut, and prepare a wild green that is a powerhouse of nutrients! Go no further than your back yard this spring and cook-up a batch of Dandelion Greens!
Dandelions (Taraxacum officianale)
You can eat the “whole” dandelion plant—the flower, leaves, and the root. As a matter of fact, what one might discard generally as a weed and poison with herbicides, can be used and eaten like you would any other greens you are familiar with (i.e., Swiss chard, Spinach, Collards or Beet Greens).
Dandelion root is used as food, and is a culinary treat boiled, cut-up, and stir-fried in olive oil, and sprinkled with a little garlic salt. It is also used for medicinal purposes.
Dandelion roots can be washed, and used to make tea.
The fresh tender Dandelion leaves of early spring can be cut, washed, and eaten fresh in salad, or boiled, then served with butter, salt and pepper.
Dandelion Flower Blossoms can be battered up and sautéed to a crispy golden delicacy.
Usually in the spring, before anything else can be grown in our gardens, dandelions are seen popping up everywhere. It’s a sustainable edible plant, wild greens, that are not only pretty to look at– but are fun to eat! Dandelions are super healthy and nutritious for us too.
Dandelion Nutritional facts:
Nutritional facts by National Nutrient Database for Standard Reference
Release 24 Software v.Release 1.0 3/30/12
Dandelions are a slightly bitter tasting green but are chock-full of nutrients, these sharp toothed leaves offer an excellent source of calcium, vitamins A, C, E and K, as well as fiber, to name just a few. Dandelion greens are available for harvest during spring and early summer and up until fall of the year; be on the lookout in your own backyard.
Herbicides are the downside of this article…when you go out and collect dandelion greens, an organic plant that grows in nature most naturally all over lawns—be sure and get them from a clean source. Check in a neighbor’s yard, and talk with the owner to make sure the dandelion greens are “non-treated” (without herbicides).
Herbicides, (also commonly known as weed killers, are pesticides used to kill unwanted plants.)
Dandelion greens are a good source of protein; you get 2.7 grams of protein per one cup serving. That is more than in ¼ cup of pecans, which delivers– 2.5 grams per serving.
Eating just one cup of dandelion greens gives your body 187 mg of calcium; a cup of milk has (300 mg). When you eat dandelions you are getting a good portion of your bone building calcium right in your greens. For those who are lactose intolerant, getting your calcium in your greens is a real nice benefit.
Cut, wash, and eat young dandelion tender leaves (raw) in a fresh garden salad.
Dandelion greens make a wonderful addition to other garden veggies in you already have in your salad. Cooks note: the young leaves are not as bitter. Save the larger leaves for boiling or pan-frying.
These tidbits about dandelion greens are only a couple of the nutritional facts that I collected—dandelions are definitely a powerhouse of antioxidants and other nutrients as you can see in the nutritional chart I’ve included.
Many people destroy dandelions on their lawns with herbicides each year. Please start looking at dandelion greens differently…STOP! Now go grab your scissors, measuring cup, and start eating dandelions the “wild greens” that are a super nutritious food!
Honeybees & Dandelions The dandelion is one of the earliest plants that are available for human consumption in the spring as I’ve discussed previously, and it is one of the earliest plants available for an amazing insect, and one of our greatest pollinators, the honeybee.
Now, when you look upon Dandelion Greens– I hope you have a better respect for this weed, which is such a nutritious plant and an antioxidant powerhouse. Don’t take out the poison to kill this plant. If you aren’t fond of dandelions, pass them on to someone that would enjoy this delectable wild green– or leave them for the pollinators. Mow, if you must- but eat a few batches first, and save a patch for the pollinators.
The Recipe Weekly hosted by Virginia Wright, is a Recipe and Food Blog that is an ongoing project! Every week The Recipe Weekly will be updated with a new recipe, article, cooking tips, or the like. I hope that everyone bears with me– as this web site is a work in progress…
We welcome Tried and True Recipe Submissions , simply send us a recipe that you have created or tried, and if the recipe review board try’s it and gives it a thumbs up, we will notify you when the recipe is in queue for publication.
Are you having trouble with adapting a recipe? What would you like to do– e.g., cut the fat, lower the sugar? I’d love to hear from you! Simply send me an email and see what the “Queen of Recipe Adaptation” comes up with for you…