Strawberry-Nectarine Sauce!

I love the dish a friend gave me – a heart shaped plate, engraved with 1 Corinthians 13:4-8, which reads as follows:

Love is patient and kind. Love is not jealous or boastful or proud or rude. It does not demand its own way. It is not irritable, and it keeps no record of being wronged. It does not rejoice about injustice but rejoices whenever the truth wins out. Love never gives up, never loses faith, is always hopeful, and endures through every circumstance. Prophecy and speaking in unknown languages and special knowledge will become useless.

But love will last forever!

And another friend gave me the beautiful bowl with Psalm 46:10, Be still and know that I am God!

Even in the kitchen, I can praise God! I love these practical reminders of His Word, which encourages and reminds me of God’s love and how He wants us to put it to practice.

So what did I make today for a special Sunday brunch?

I went ahead and used the strawberry-nectarine sauce I created Friday on the fruit salad, as well as on the English muffins! Talk about delicious….

1 lb. of chopped strawberries

5 chopped nectarines

1/2 cup turbinado sugar

1/2 cup refined white sugar

a healthy dose of ground ginger

I put the 5 ingredients in a pot and let it cook down for about 2 hours, and then let it cool, before pouring it into a blender, and then back into the pot, where I placed a package of pectin, which allows the sauce to become denser, more alike to a jam. Needless of its consistency, I admit that I couldn’t reach well enough to lick the pot it cooked in, but I cleaned it off and enjoyed the spoonful, as it was quite tasty.

What can you do with a mix such as this? I have no qualms about doing a sweet and savory mix, so when I went to scramble some eggs this morning, I popped an English muffin in the toaster and toasted it twice, yes twice. There’s something quite yummy about slightly overly toasted bread in the morning, and placed a dollop of the strawberry-nectarine sauce right smack in the middle, and licked the spoon before washing it!

For the scrambled eggs, first I cooked 1/3 cup of a white onion; then in a bowl placed 3 eggs whisked with a little bit of almond milk, a heaping tablespoon of bacon bits, two handfuls of organic mozzarella cheese, freshly grated black peppercorn, and finely chopped some fresh broccoli.  Love making a healthy portion, as it leaves leftovers for the week.

When the scrambled eggs were done, I put a heaping tablespoon and then some on top of the English muffin and the strawberry-nectarine sauce. It was delicious.

A side was a mix of fresh fruit, including strawberries, pineapple, grapes, nectarines, and tomatoes, and a spoonful of the sauce on top, alongside a cup of coffee. It was spectacular! Brunch is one of my all times favorite meals to put together, as it’s a fast and filling meal that you can create with any ingredients in your pantry and refrigerator.

Have a blessed Sunday afternoon!

A Multi-Green Mid-Saturday Smoothie…

Saturday morning is the time for me to run errands and pick up ingredients for the following week, so off I took for Aldi’s and Publix. I picked up quite a bit of greens, so once I got home I took out a few leftover items which made it into this new “multi-green mid-day fulfilling smoothie”!

Wondering what’s in it? Here goes!

1/2 ripe avocado

1/2 cup of freshly squeezed blood red orange juice

1 cup of chopped pineapple

a handful of mixed greens

1 stalk of celery

3 strawberries

4 ice cubes

I was surprised how good this tasted. I am not so celery minded but one stalk was good enough for this mix.

What is your preferred mid-day snack?

 

Pineapple-Rum Cupcakes dusted with Maple Sugar

ImageSomeone did a wondrous favor for me so I decided to make the most portable gift food…cupcakes!

Wanting to create something new, I took pineapple tidbits and pureed them with their natural juice and about a third of a cup of rum.  I incorporated that into my dry ingredients, as well as 3 eggs, one stick of melted unsalted butter, and half a cup of fine sugar.  Last but not least, I used about a third cup of carbonated water…..mixed that till it was well incorporated and placed them in a 350 degree oven for 17 minutes.

For frosting, I let 8 oz. of Neufchatel cheese come to room temperature and mixed it with 3 tablespoons of fresh pineapple juice and 1 cup and a half of powdered sugar.  Frosted the cupcakes lightly and then just put a little dusting of maple sugar.

Of course I tried one….just had to…and it was good…..

 

 

Starry, Starry Night…….no it’s Not a Song, it’s a Smoothie!

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Someone left a bag of star fruit on the kitchen table at work….so during a coffee break, I took two, wondering…what in the world am I going to do with this funny fruit?

Out from the fridge came a cucumber, an orange and pineapple.  Peeled the cucumber, juiced the orange, chopped the pineapple and into a blender went all three with slices of one star fruit…and voila! It’s a Star Fruit-Cucumber-Pineapple with Fresh Orange Juice Smoothie!

So delicious and filling, it was my dinner……