What a fun month it's been with about a dozen or so bloggers and professionals sharing their own 2011 forecasts or, rather, favorites for decorating, lifestyle, shopping, home building and more. It began as "What's Out and What's In," but it all became quickly evident that something really isn't out if you love it. A unanimous sentiment, really -- based on the comments received. So, subsequent posts focused more on what people love and hope to see more of during this coming year. You can read them all if you just scroll down, down and down . . . . Thanks to all who participated and who have stopped in to read!
I haven't met a recipe that I didn't want to change -- even a little bit. This one is no exception. My aim is to make it healthier, using less sugar, for example . . . . So, to begin, let me tell you how I altered the recipe below with good results.
First off, I used fat-free organic milk. I also opted to go a bit lighter by using 4 egg whites and 1 whole egg -- not the 4 whole eggs, as dictated in the recipe below. Additionally, I used 1/2 cup real organic maple syrup rather than 3/4. I didn't have the crystallized ginger, so I chopped up some pecans and added a small dollop of yogurt. I love this dessert.
1 1/2 cups 1% milk
4 large eggs
3/4 cup maple syrup
3/4 cup canned unseasoned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons whipped cream
1/4 cup chopped crystallized ginger
1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.
3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger. (Again, since I didn't have the cystallized ginger, I topped it with chopped pecans -- that I did have. Plus a little yogurt.)
HERE'S ANOTHER RECIPE -- WITH MY HEALTHIER TIP! It's a Scarlet Quinoa Salad. YUM!
This quinoa (keen-wah) salad is a favorite! Everytime I prepare it, someone asks for the recipe. If you're interested in reading about the nutritional benefits of this grain-like crop, go here.
I plan to share all the ingredients of this recipe, which I found on a bag of Eden Red Quinoa. However, *instead of the plum vinegar, I use apple-cider vinegar. Why? Well, the plum vinegar has a whopping 1,050 grams of sodium per teaspoon!! (yikes.) The apple-cider vinegar contains zero (0)!
Ingredients: 1 medium beet, peeled and diced (2 small)** 2 tbsp. extra virgin olive oil 1 tbsp. plum vinegar (*I use apple-cider vinegar) 2 tbsp. freshly squeezed lemon juice 6 red radishes (optional) 2 tbsp. finely minced red onion 1/4 cup chopped scallions or chives (optional) 1/4 cup dried cranberries (or cranraisins) 1 cup red quinoa
Preparation: Rinse quinoa in cold water. Add 1 cup quinoa to 1 1/4 cup boiling water. Add chopped beet(s).Cover, reduce heat and simmer for 15 minutes. Let stand for 5 minutes and fluff. When cool, toss with remaining ingredients and serve. Or place in fridge, as it works as a cold salad. Serves 4.
**Cut off the beet leaves, rinse to add to a green salad or in cut up into small pieces for a pasta salad.
The Scarlet Quinoa Salad, is a pretty red dish, as you might imagine. Think holidays? or anytime, like I do . . . .
Water ensures skin health and weight management/loss.
So, drink up. Consider adding to your daily diet the veggies above and the following foods that contain at least 75 percent water by weight: apples, limes, lemons, cantaloupes, watermelons, strawberries, plums, pears, kiwis and grapes.
Foods that Keep Your Skin Healthy and Young.
Click the bowl of tomatoes for the article and recommendations.
Newly Posted Interior Design, and Homes & Gardens: Click photo below:
Home in San Miguel de Allende
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