Greetings to all the foodies out there!
It’s hard for me to believe that there’s only about a month until the calendar once again turns to Autumn. To help me celebrate the offerings of the current season, I’ve decided to periodically post a collection of favorite recipes that I adore and I hope you will too.
To kick things off – I bring you the Summer berry edition. Enjoy!
I’m still waiting for the day that a strawberry recipe is going to disappoint me. Even this low-key strawberry cake got rave reviews when I baked it up for an Easter family gathering. Ever since that meal, it’s been put on the permanent list of items I MUST bake again!
Quinoa Breakfast Cereal with Fruit
Some of my favorite food items are from breakfast. It is the most important meal of the day after all! Even if I was skeptical how much I’d enjoy a quinoa breakfast cereal at first, the taste of this dish won me over. Plus, it’s low-fat, gluten-free, lactose-free, and a very healthy oatmeal alternative.
Fresh Fruit Tart
This fruit tart has a special place in my heart. You see, I was on a mission when I started baking them and only until my third iteration did I taste success (quite literally). A couple of years later, this is still my go-to recipe for a lighter dessert for fruit lovers. It’s a show stopper and the compliments always flow!
Ah, Saturday mornings! They’re probably my most cherished time of the week since they mark the glorious start of the weekends. (Insert a quip from the Dowager Countess of Grantham from Downton Abbey about “what is a weekend?”)
One of the things I make it a point to do every Saturday is to prepare breakfast for myself and my husband since I just don’t get that chance during the work week.
It wasn’t too long ago that I made Chocolate Pancakes with Chocolate Sauce and baked a batch of Peanut Butter and Jelly Muffins, so I opted for something out of breakfast left field – quinoa. Yep, I just said quinoa. I know that it isn’t what usually what comes to mind when you think of morning fare, but simmered in soy milk with a touch of cinnamon, vanilla, and brown sugar, quinoa takes on a fantastic new flavor.
Now that football season is in full swing, there’s a new-ish Bud Light commercial that entertains me every time I see it. Maybe you’ll know which one I’m referring to. It’s the one where the Philadelphia Eagles fan is tailgating outside of the stadium and he pulls out a box of frozen quinoa burgers to put on the barbecue. His inner monologue starts and he says he has no idea what they are, claims he doesn’t want to eat them because they taste like grass, but last time he ate the quinoa burger the Eagles won their game. It’s quite the dilemma for him. The most amusing part of this bit is that he pronounces it “kwi-no” and that reminds me of the first time my husband tried quinoa.
Much like that Eagles fan, my husband had no clue what it was or how to pronounce it. Since then he’s embraced quinoa due to the great nutritional value and taste. Because of this, I’m always on the lookout for new quinoa recipes to try. I recently came across a chicken quinoa casserole and I thought a version of that would be perfect for our cooling early Autumn weather.