REAL ICE CREAM

I have to thank my mom for buying this and showing it to me.  I LOVE ice cream.  If lactose intolerance has kicked my but, it has been with the lack of ice cream.  I know that it is not the best to take something with the lactose enzyme built in, but for an occasional taste of greatness....ahhh

ITS REAL ICE CREAM!  It is Breyers all Natural Vanilla Ice Cream....next cookie dough?!?!?

Popeye loves Spinach here is a great recipe for Poached Eggs Florentine!

My spinach is growing rapidly in the garden.  This looks like a fabulous recipe.  I am going to get some Gruyère and try this one out!



Ingredients


1/3 C sunflower margarine
1/4C  plain flour
1 1/4 Cup semi-skimmed milk
3C fresh spinach, washed and any large stalks removed
White wine vinegar
8 very fresh, medium, organic, free-range eggs
1/2 C Gruyère, coarsely grated

Method

1. Melt 2/3 of margarine in a small pan, add the flour and cook gently for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring. Reduce the heat and leave to simmer very gently, stirring occasionally.

2. Pack as much spinach as you can into a large pan and place over a high heat. As it wilts, gradually add the remainder and, when it has all wilted, cover and cook for 1 minute. Tip into a colander and press out the liquid. Melt the remaining margarine in the same large pan, remove from the heat and add the spinach. Season.

3. Preheat the grill to high. Bring water to the boil in a wide shallow pan. Add a little vinegar and salt and reduce the heat until a few bubbles rise up from the base. Break in 4 eggs and poach very gently for 3 minutes. They need to be quite soft as they will cook further under the grill. Lift out with a slotted spoon and drain on kitchen paper. Repeat with the other 4 eggs.

4. Briefly reheat the spinach and spoon into 4 buttered, small, shallow ovenproof dishes. Top with the poached eggs. Stir  2/3 of the cheese into the sauce, season and spoon over the eggs. Sprinkle with the rest of the cheese and grill for 2 minutes, until lightly golden. Serve with wholewheat toast.

Hatred Towards me is FIERCE

So I thought I only had 3 followers as athe blog says.  Lots of more of you are lurking around.  I was getting some fierce feedback on my lack of postings the last few weeks....well I apologize! 

It is returning today!

Homemade Ranch dressing

Last week after reading the ingredients in the Kraft Ranch dressing, I decided it is time to try to make my own.  To be honest, I haven't tried this yet, but it will be on my shopping list for this week.

Here is the recipe for homemade ranch dressing...

Ingredients
1 cup mayonnaise

1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley

1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper


Directions

Super Yummy Children's Power alls

These are delicious...and sort of good for you!   Endulge a bit in this snack!

1 cup honey
1 cup peanut butter
3 cups oats
1/2 cup ground flax seeds
any combination of chocolate chips, nuts, or dried fruit

Mix all ingredients together and roll into balls. Chill to prevent stickiness.

Pineapple Mango Salmon

I made this tonight.  It was very tasty.  Here is the recipe!

PREP: 12 minutes

COOK: 14 to 22 minutes (depending on thickness of salmon)
YIELD: 4 servings

Ingredients
Cooking spray
1/4 cup teriyaki sauce
1/4 tsp ground ginger
1 1/4 lb salmon fillet
1 mango, peeled and cut lengthwise into 8 pieces
1/2 fresh pineapple, peeled, cored, and sliced lengthwise into eighths
1/2 tsp ground cinnamon

1. Coat grill or broiler with cooking spray, then heat. Alternate pieces of fruit on 4 skewers. Set aside. In a bowl, mix mayo, yogurt, and orange juice. Set aside.

2. Mix oil, broth, and lemon juice in a small bowl. Slide chicken onto skewers; brush with oil mixture. Grill 10 minutes or until done, turning once and basting with remaining oil mixture.
3. Remove chicken from skewers and serve with fruit and dip.