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SOLE | Backyard Grocery

SOLE

Black Bean Hummus with Squash

black bean hummus with squash

Black bean hummus on squash is a great end of summer treat.

I have been eating so much hummus lately. I simply can not get enough of it. A few weeks ago I had a hankering for some hummus, but had no chick peas. No problem. I used black beans instead and discovered the culinary joy that is black bean hummus!


SOLE challenge: Strawberry Lime Sorbet

strawberry lime sorbetThis is fruit week at the SOLE challenge, which seemed like a good time to make some strawberry sorbet. I have to confess though: I made this several weeks ago when local strawberries were at their peak here in Northern Va. I decided to hoard this recipe because I’m…not here! At the moment of this posting, I am SCUBA diving in Mexico.

But back to the sorbet. I used local strawberries, organic palm sugar and organic lime. This is super easy to make and you don’t need an ice cream maker. I’ll expect full reports when I get back :)

Recipe: Strawberry Lime Sorbet

Summary: light and refreshing sorbet made with local strawberries

Ingredients

  • 4 cups strawberries (fresh or frozen)
  • 3/4 cup palm sugar
  • 1.5 cups water
  • 1/4 cup lime juice
  • 1/4 tsp xanthan gum

Instructions

  1. In small sauce pan, heat the water and sugar, stirring until the sugar dissolves. Set aside to cool.
  2. Cut the tops off the strawberries. In a food processor blender, puree the strawberries. If you’d like, reserve 1/2 cup of the berries to puree only slightly at end (the little chunks of strawberry look pretty in the sorbet).
  3. Toward the end of the processing, add the Xanthan gum.
  4. Pour the pureed strawberries into a mixing bowl (or directly into the freezer container). Stir in the cooled sugar water and lime juice, and stir.
  5. Taste. If it’s too tart (which will depend on the berries and limes), add a few drops of liquid Stevia. Don’t add too much. I suggest adding three drops at a time until the sorbet is sweet enough.
  6. Put the sorbet in a freezer container, cover and freeze for 45 minutes. Stir well, then return to freezer for 2 hours (or possibly longer) until firm.
  7. If it’s rock hard when you take it out of the freezer, let it thaw for 10 to 15 minutes. It will soften enough to serve.

Preparation time: 15 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

Copyright © Susan Rose.


SOLE Challenge: Broccoli and Shrimp Salad

broccoli salad with shrimp

This summer salad will cool you down on hot, hot days.

It’s great having a larger garden this year—I have so many more fun things to choose from (assuming I get to them before the [swear word] beetles do). We pulled up the last of our broccoli, and I wanted to do something with it a little more exciting than just steaming it, although I really love steamed broccoli. It was so bloody hot outside that I thought a nice cold salad would be the ticket.


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