Tulip Meets Daffodil

Mango, Blueberry and Ginger Fruit Salad

Yesterday we were invited to a friend's house in DC for brunch. After arriving late (I put the wrong address into the GPS! Hate being late!) - we had a wonderful time, a delicious meal, and great conversation.

I wanted to bring some kind of (easy) fruit salad, went perusing online and found this recipe for a Mango Blueberry & Ginger salad on Epicurious. I have to admit, I'm not the biggest mango fan (even though I lived in South Florida for six long years...) but the salad was actually very tasty (even the hubby said he liked it). It was quite easy to make - just make a simple syrup with lime, cut up the mango, add the blueberries, toss with the syrup and sprinkle some crystallized ginger (yum) on top.

Highly recommend if you're looking to try something different than your typical "Fruit Salad with Yogurt". ♥

More Spring Flowers and Ginger Mint Iced Tea Recipe

I love a lazy weekend.

We still have a few flowering bushes in the yard... here's a shot of some of the last, (sadly, the gorgeous white blooms are  already starting to turn brown.)

I cannot wait for the blue hydrangea bush in the back yard to bloom (it's the little things... isn't it?)

We also have a ton of fresh mint available.

I just love mint! Sometimes I sneak outside just to pick a couple of leaves and take a deep whiff. It really is a natural stress reliever.

I've been trying to to find different ways to use this lovely plant. The other night I mixed some torn leaves with peas, olive oil, salt, and a bit of shaved pecorino romano cheese - delicious!

This weekend I also made some ginger and mint iced tea. Tea is so good for you (full of antioxidants!)... I do try to drink it when I can. (I am - at heart - a die hard coffee drinker, though).

Here is how I make my Ginger and Mint Iced Tea:

2 sprigs of fresh mint (to taste, or start with 1/2 cup or so of loose leaves)

fresh ginger, thinly sliced (to taste, or start with a piece about 1 inch long)

6 tea bags

Boil 4 quarts of water. Add the tea bags, ginger and mint and let brew for about 5-10 minutes. Add some sugar or simple syrup (if desired). Remove the tea bags. Let cool and enjoy!

You can play around with this recipe a bit... figure out what you like best. Add a bit of fresh lemon juice or honey, or make it an adult iced tea with a splash of rum or gin.

I usually find that it tastes better the next day after the flavors have had a chance to blend a bit.

Yum. ♥

My Favorite Hummus Recipe (no tahini required)...

I am a huge hummus fan. It's easy, tasty, and healthy. And so versatile.

Give me a bowl of hummus with some pita, carrot sticks, and a glass of white wine and I'm a happy girl.

This is my basic recipe for hummus. And no, I don't use tahini because my hubby doesn't like the taste of it. And maybe some hardcore hummus eaters will not consider this hummus without it, but I respectfully disagree. :)

Kathy's Hummus

1 can of chick peas, drained and rinsed
2 tbsp good olive oil
1 tbsp water
3/4 teaspoon of kosher salt
1/2 garlic clove, minced or crushed
the juice of 1/2 to 1 whole lemon (to taste)

Place all ingredients into a food processor and blend to desired consistency. Garnish with cayenne pepper and kalamata olives.

The important thing is to "taste as you make", if you've added too much salt or lemon juice, simply add some more chick peas (always helpful to have a few extra cans on hand!) If you like garlic and didn't add enough - go ahead and add more. (I tend to like my hummus a bit salty and with lots of lemon...)

Serve with toasted pita triangles drizzled with olive oil and veggie sticks. Pretzels are also a yummy choice.

Enjoy...

Best Blueberry Muffins ever...

There's nothing like warm blueberry muffins in the morning... my favorite (favorite) blueberry muffin recipe comes from the classic Fannie Farmer cookbook. The muffins come out light and fluffy and moist. Enjoy~

Blueberry Muffins

from the Fannie Farmer cookbook

2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, slightly beaten
1 cup whole milk
1/4 cup melted butter
1 cup blueberries

Preheat the oven to 375°F. Butter muffin pans. Reserve 1/4 cup of flour and sprinkle it over the blueberries; set aside. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. (Be careful to not overmix!) Carefully fold in the blueberries. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.

*I also sprinkle some sugar on the tops before baking... just for extra sweetness.

**Also... if you'd like to adjust this recipe and use it as a basic muffin mix, omit the blueberries (obv), and only use 2 tablespoons of sugar.

Salad Night...

I have to confess that I've been eating SO poorly lately! We received a ton of candy for Christmas... and I have been slowly quickly working my way through all of it! A box of See's candy - dark chocolate with soft centers (my fave!) from my father, a gift set of Vosages chocolates from a client, (my first time eating a truffle covered in curry powder - I'll take it!), a box of french Nestle "La Truffe Eclats Caramel" from another client, Whitman's milk chocolate bars and Lindor Lindt truffles (my hubby's faves) from my mother-in-law. Whew. My clever ruse to keep all of it out of sight in the dining room failed - I simply walk to the dining room to get more to gorge on.

So tonight I was on chocolate overdrive - feeling fatigued from too much sugar (and too much caffeine - now that's a whole 'nother issue...) so I decided to make something somewhat healthy for dinner.

Ina Garten, Barefoot Contessa, to the rescue... I am a huge (huge) fan of Ina's. She has never let me down. Everything I make of hers comes out outrageously good. And I love her use of fairly simple ingredients, put together in such a way that it is appealing to both the eye and the taste buds. I could go on and on. And on.

I decided to go with an old Ina standby, something that I've made many times before and never disappoints - her Guacamole Salad. It's really kind of a summery salad - and maybe not that appropriate for a cold winter's evening. But I'm not trying to impress and I knew it would be delicious. You can find the recipe here.

... Yum.