On a recent stay in Brooklyn I visited several cooking stores which made me a little homesick for my kitchen... don't get me wrong, I loved my time there and found many great inspirations but I'm also reminded of the things back home I miss! I did see this iSi soda siphon everywhere I went and I put that on my shopping list (didn't want to carry that home!). In the meantime, it reminded me of my love for my iSi whip!... so fun to have fresh whipped cream on hand so easily. Like a home made reddi-wip! Here's their official recipe on the classic by Judiaann Woo.
Nothing Beats Homemade Whipped Cream - iSi Creative Whip
You’re just seconds away from clouds of pure deliciousness.
Nothing beats the flavor and freshness of real whipped cream.
Ingredients for 1 pint Creative Whip:
1 pint (2 cups) chilled heavy cream
2 tablespoons powdered sugar*
1 teaspoons vanilla extract (optional)
Add sugar and vanilla extract to heavy cream and swirl or stir to dissolve completely. Screw on one iSi cream charger and shake 3 to 5 times, depending on desired consistency. Use immediately or refrigerate for up to 10 days until needed.
Note: Granulated sugar can be substituted. However, with all granular sweeteners, make sure to stir until the sweetener is completely dissolved into the cream before pouring in the whipper. Other natural sweeteners, artificial sweeteners, flavored syrups or liqueurs can used as well. Sweeten to taste.
This Martha recipe is a fun use of that zucchini I love so much! The ribbons are great along with the spaghetti noodles and one of my other favorite veggies, peas make a great addition.
Spaghetti with Peas & Zucchini Ribbons
freshly ground pepper
1 1/2 cups shelled fresh English Peas (1 1/2 lbs unshelled) or thawed frozen petite peas
8 ounces baby zucchini, trimmed and cut lengthwise into 1/8" thick slices
1 1/2 cups loosely packed basil leaves, very thinly sliced
1 pound spaghetti
freshly grated parmesan cheese
1. Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
2. Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
3. Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.
This is a great classic Martha recipe that's always a favorite in our house at zucchini season!
This is a great healthy use of zucchini. Mixing with chickpeas and Greek yogurt makes for a filling meal. I used much less mint then advised (I'm not a huge fan of mint in my savory dishes). I just put a little shredded mint in each patty and it was a nice touch. The leftover pitas held together well in plastic wrap and were still good the next day.
This is another great one of Martha's easy Everyday Food recipes. Roasting the cherry tomatoes with some fresh breadcrumbs adds a nice touch after I get tired of eating them out of my garden right off the vine!
Cherry Tomato Crisp
2 slices white sandwich bread
1/4 cup parmesan cheese, grated
2 tablespoons fresh parsley
1 tablespoon olive oil
1 clove garlic, chopped
1 1/2 pounds cherry tomatoes
1. Preheat oven to 400 degrees. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic; season with coarse salt and ground pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
2. In an 8-inch square baking dish, arrange cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.
If I haven't said this enough times, here I go again... zucchini is one of my favorite things to eat! Especially fresh from my generous friend's garden! So I'm always on the lookout for new things to do with my bounty. This one was from an unexpected source. I happened to pick up a copy of Consumer Report's SHOPSMART for I don't know what I was researching buying at the time but they happened to be doing an article on microwave cooking, which I generally am not a fan of. But with zucchini coming out of my ears and getting a little burnt out on elaborate zucchini recipes I decided to give this a try. And I was happy to finally be using some of those Tupperware containers built especially for microwaving that are in the back of our cabinets!... and I am glad I did. This is so easy and good!... I love that you can throw in any types of squash and adding the toasted bread crumbs at the end is a great touch.
Summer Squash Baked with Parmesan & Breadcrumbs
Consumer Reports SHOPSMART,
"The Well-Filled Microwave Cookbook" by Victoria Wise & Susanna Hoffman, 1996
1 pound summer squash, zucchini, pattypan, crookneck or a mixture
1/2 cup parmesan cheese (1 1/2 ounces), grated
1/4 teaspoon salt
2/3 cup homemade bread crumbs, toasted
1. Wash squash, trim stem ends, and cut into 1/4" thick rounds or half rounds.
2. Place the squash, cheese, and salt in a large microwave safe dish or bowl and stir to mix. Cover the dish and microwave on high for 5 minutes, or until the squash is barely soft. Add the bread crumbs to the squash, toss, and serve right away.
One of my favorite things about Midwest summers is fresh corn on the cob! After having a few from the cob, I turn to other favorite recipies especially ones like this creamed corn. Original recipe calls for chicken broth but I've had success with vegetable broth. It's always a popular side dish!
Creamed Corn with Parmesan
2 tablespoons vegetable oil
6 cups fresh corn kernels (about 8 ears)
3/4 cup heavy cream
1/4 cup broth
1 cup parmesan cheese (about 3 ounces), finely grated
1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.
I love cauliflower, especially roasted cauliflower. As paging through a little copy of Martha's Everyday Food magazine, I spotted this simple idea. It is so easy and awesome! Sometimes after spending lots of time on a new cauliflower recipe and it doesn't turn out I think why didn't I just roast it with the paprika!!??
Roasted Cauliflower with Paprika
1 head cauliflower, cored and broken into small florets
2 tablespoons olive oil
1 1/2 teaspoons paprika
1. Preheat oven to 450.
2. Line a rimmed baking sheet with aluminum foil. Spread cauliflower on foil. Sprinkle with oil and paprika; toss to coat. Season with salt and pepper.
3. Roast until tender and lightly browned 20-25 minutes, tossing once.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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