This is a simple recipe, with stunning results. No ice cream maker needed!
I was inspired by this recipe. I don't have an ice cream maker so I was intrigued by this recipe that didn't need one. The flavors were great together and I only slightly altered it.
Just look at those fabulous chunks of roasted strawberry.
So here's how I made it:
Roasted Balsamic Strawberry Ice Cream Pie
2 lbs strawberries, fresh - washed, hulled, and cut into quarters
2 C whipping cream
1/2 C brown sugar
1/4 powdered sugar
2 Tbsp balsamic vinegar
Place the cut strawberries on sheet pan or in a large casserole dish. Mix balsamic vinegar and brown sugar together and drizzle over the strawberries. Mix it well. Roast the strawberry mixture for 40 minutes at 350 degrees.
After the strawberries have cooked, mash them a bit with a masher and let them cool.
Whip the whipping cream with powdered sugar until still peaks form.
Fold in the strawberry mixture, get all those juices in there.
Line a round cake pan (I used a spring form pan) with cling wrap. Pour in the whipped cream strawberry mixture and cover with more cling film. Place the cling film right on top, touching the ice cream. Freeze for at least 4 hours.
Release from pan, cut into beautiful ice cream slices, top and serve.
I must confess, my mind is going a mile a minute with this recipe. You might see similar ice cream pies in the future. ;)
-I am making some things for my husband's preceptor
-and I'll hopefully get to clean out my craft room soon
I've taken pics from my last two June harvests but not posted these!
On June 23rd I picked these:
The cucumbers were made into Asian cucumbers for a side dish at dinner. My daughter and I made more kale chips, and some kale went into a smoothie too. The strawberry was shared, very sweet. The little tomatoes were snacked on. The zucchini waited until the next harvest to be used.
On June 27 I gathered:
Zucchini from the other day and this one ended up shredded and frozen for zucchini bread in the fall. The big tomato was eaten with lunch. The little tomatoes went in salad. The cucumbers were on a veggie tray as a pre-dinner snack.
And now you're caught up on my June harvest. I'm hoping things will really get going more in July!
What are you pulling out of your garden and what are you doing with it?
I got tiny bit bigger of a harvest yesterday in the garden.
-The herbs went in eggs that I ate yesterday, yummo. (basil and oregano)
-The little tomatoes became immediate snacks (I must also confess to about 5 missing other tomato snacks that didn't make it into the basket).
-There are two sizes of cucumbers here. One is a small snacking type that I tried for the first time this year. Love it! The kids and I ate them as our pre-dinner snack. The large cucumber became a grapefruit and cucumber refresher.
-And finally, the anaheim chilis - One I chopped up and put in pico de gallo and the other I will roast and freeze to use in place of canned green chilis later on.
I love having fresh, organic vegetables ready in my back yard!
Do any of you have gardens? What are you getting out of them right now?
Every year the PTA area luncheon has a silent auction. Each PTA provides a themed basket, it goes to silent auction, and it raises money for scholarships in our local area. This year, my PTA decided to do a gift card basket. And then of course I was charged with making it into a basket.
I'll admit my mind was stuck for a while. I was thinking I could fold a bunch of origami boxes and put a card in each one...or make an envelope album with a card in each...I always came across a problem with my ideas.
I finally settled on a flower bouquet, with gift cards attached to the back of each flower.
Please excuse the lack of correct photo set up and props. I barely remembered to snap a quick photo before taking off to drop it with our president.
So I got out some old Stampin' Up! Designer Series paper and started using my large scallop circle bigz die for the Sizzix Big Shot. I cut a bunch of the flowers, folded some, folded others more, and hot glued them all together. Buttons and brads and smaller punch scalloped circles covered the centers.
I put floral foam in a flower pot and covered the top with Spanish moss. Then I glued the flowers to bamboo picks (the kind you use for making kebabs). On the back of the each flower and pick I glued a clothes pin to clip the card into. I had everything already on hand except the floral foam!
That little envelope holds the gift card. I couldn't be at the meeting where they were being collected so I stuck the sticky not on there so everyone would know what to do with this thing. ;)
Have any stellar ideas for silent auction baskets? I'd love to know so I have an idea for next year. Leave a suggestion in the comments below!
I had a problem this year. I normally make something cute, but not necessarily expensive, for my kids' teachers. This year I haven't been in my craft room. I got a late start in January, and then my MIL had construction done on her house (where my craft room is), and what was supposed to be a month in construction turned into 4 months. Now my kids are out for summer so I'm not sure I'll get over there until September. Arg!
So this year I had to go the gift card route (pricey with 3 kids) and pick up something to make them cute.
Here's what I ended up with:
I went armed with my coupons to the local Michael's to see what card kits or other cute but cheap items I could get to jazz up the cards a bit. I ended up with these economical gift sacs that were on clearance. The Happy Day stickers were already assembled and on clearance as well. (The last day of school is always happy!) I used the coupon for the chalkboard garden markers. The twine I had in my garden stuff. The tags and burlap flower I paid full price for, but they were cheap.
The variety you see above was just because I couldn't make up my mind. ;) I also had to buy foam adhesive dots to get it all sticking together.
I used the backing cardstock the Happy Day stickers came on to keep the insides stiff enough for the gift cards.
I just glued on torn strips of copy paper to cover the bar codes and such on the thicker backing and attached the gift cards to one side. I wrote a message on the other side.
Two of them had Michael's gift cards, because those teachers like to craft and scrapbook. One of them had a Target gift card because she's not crafty and loves to shop at Target.
And there you have it, how to make three cute crafted gift card holders in less than 15 minutes!
1st- Let me disclaimer that I'm not including herbs. I have those in pots year round and walk out my back door to get them as needed.
Also - not pictured...2 strawberries and 2 sweet million tomatoes. Ooops. The strawberries never made it into the house. But they were yummy. The same with those two tomatoes. One I ate and 1 went to my mother in law who was visiting.
I have to admit that I'm not a huge zucchini fan. I know, shocker. I normally grow a few plants for some bread recipes (like zucchini bread). Really, it's the mushy texture for me that's the turn off. But since I'm working on a vegetable cookbook, I thought I should try some other ways to make it. And I'll also admit that seeing 'zoodle' recipes around Pinterest has peaked my interest.
So here's what I ended up making with my 2 zucchini, a nice little zoodle lunch for 1. (By the way, this was totally yummy! I'm contemplating adding more plants to my garden now.)
And here's how you can make it on your own:
Lemon Zoodles with Pancetta and Pecorino
(about 12 minutes start to finish)
Serves 1 for main dish or 2 side dishes
1 Tbsp olive oil
3 oz pancetta in small cubes
2 garlic cloves minced
Zest and juice from half a lemon
1/4 c grated or shredded pecorino cheese (you can sub Parmesan if you can't find pecorino)
Start the olive oil in a pan. When it's warm, add the cubed pancetta in and let it get all crispy.
Meanwhile, spiralize the 2 zucchini. If you don't have a spiralizer you can use a vegetable peeler to slice thin strips, then cut them into skinnier slivers if you like.
Once the pancetta is almost crispy (4 ish minutes), add the garlic in and let it just start to turn golden (takes less than 2 minutes on my stove).
Then toss in the zoodles, lemon zest and juice. Stir it around until the noodles just start to soften.
Plate and sprinkle with pecorino. Taste for salting. I find with the pancetta and cheese it doesn't really need salt, but some people like their food salty. ;)
Do you have any zucchini recipes that I just HAVE to try? Let me know in the comments!
I normally post a few pictures of my garden a few times in the summer. This time I decided to do a video tour! This is my second year of Back to Eden style gardening and I'm loving the lower work load. Even with pests being more of problem due to the drought, it's just so much nicer to do things this way.
Sorry about the wind noise. I was just doing this with my iPhone.
I'm thinking about doing a series this summer (pictures on the blog, not video) where I show each harvest and my plans for it. I'm not sure though, that means I'd have to keep up during the times when there's a daily harvest. ;)
Can't wait for summer produce!
Want to see more posts related to gardening and homesteading? Visit this homestead blog hop! I love reading these posts and look forward to the blog hop every week.