Jun 29

Homemade gelato is pretty easy to make, now that the summer is here, give it a try;

2 cups sugar
2 cups water
2 cups lowfat buttermilk
5 cups peaches (about 8 peaches)

First, early in the day, or the day before, heat the water and sugar until the sugar is completely dissolved. Let cool, and put in fridge to get cold.
Next, to peel peaches, put up a small pot of boiling water. Drop a ripe peach in and give it about 30 seconds. Take it out of the water and you’ll find the skin comes off pretty easily. Then, remove the pits.



Next, mix the peaches with the sugar-water, and buttermilk, in a food processor or blender. Place the mix into an ice cream maker and mix until smooth.


A couple points to note. The particular ice cream maker is sized to only make half this recipe at a time. You can either make the full mix as above for two batches or measure half of the recipe as shown above. Also, this comes out pretty good if you don’t have an ice cream maker by putting into a metal bowl in the freezer and stirring with a fork every half hour or so, more frequently as it starts to solidify. Last – This recipe was modified from one published in Cooking Light Magazine, a strawberry gelato recipe we’ll make soon) Enjoy.


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Jun 23

Mashed squash makes a nice side dish and it’s very easy to make if you have the time (like when you’re cooking for the week but have a spare burner.)


Start out with a nice sized butternut squash. This one weighted just under five pounds.


Peel, cut in half lengthwise, scoop out the seeds, and quarter. Steam the cut up squash for about 25 minutes or until fork tender. Note, after peeling and scooping, we have just over four pounds of squash, if you wish, you can buy it already prepped like this.


Next put into a casserole dish, this is a 2-1/2 quart size, add eight table spoons brown sugar, and mash with a potato masher or fork until smooth.


Cook for 60 minutes at 350F, covered, then remove cover and cook another 20-30 minutes until the top starts to brown a bit. From start to finish is nearly two hours but the work is minimal, and this will last nearly a week in the refrigerator. Enjoy.

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Jun 16

A fast, simple meal, tacos are usually a kid-pleaser. They can help cut up the tomato and shred the lettuce as well as the cheese, if you haven’t purchased the pre-shredded.

1-1/2 lbs ground beef (or turkey)
1 tomato, diced
8 oz. shredded mozzarella (or Mexican mix)
8 oz. guacamole (store bought)
1/4 head lettuce
1/4 tsp salt
1 tsp ground cumin
1 pkg taco shells

Brown the meat, adding the salt and cumin, drain before serving. Enjoy.


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Jun 08

This is a recipe we’ve worked on for a while. Ground turkey is nice to use as it’s lower in fat than ground beef, and tasty when cooked right. The problem is, when cooked wrong, it can be too dry.

2-1/2 lbs ground turkey
4 eggs (I use 1 cup of egg beaters or similar fat free egg product)
1 cup bread crumbs
2 cups peppers and onions

Place in a meatloaf tin, ours is 9″ x 5″ x 2-3/4, and cook at 350F for 1hr 45min.


The ingredients, mixed and in the tin ready to cook.


This is how we cook it, inverted on a pan, so the fat drains off.


And ready to eat. This is another “cook ahead” meal, as it freezes well, or you can eat some for dinner, and serve for lunches during the week. Enjoy.

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