Month: March 2013

Delicious Creamy Blackberry Lime Curd

You have probably tried lemon curd from the grocery store, and while it is yummy, this blackberry lime curd is to die for!  This is very easy to make and can be frozen for up to 6 months.  It is a great addition to a 

Herb Bread Rolls

These are delicious, super easy rolls you can make tonight or make the pre-ferment tonight and finish the dough tomorrow.  Use fresh herbs of your choice for great flavor.  My favorite herbs to use are fresh thyme, rosemary, garlic, and lemon olive oil.  Don’t be 

Curried Green Pea Salad

This pea salad is a spin on a midwest favorite.  It is lighten up with yogurt and spiced up with green curry.  Try it as an alternative to the calorie laden mayo version and see if it becomes your “new” favorite.

Green Pea Salad

Curried Green Pea Salad

16 oz frozen green peas, thawed

4 oz sharp cheddar cheese*, shredded

1/2 c. plain greek yogurt (or 1/4 c mayo and 1/4 c yogurt)

1 t green Thai curry

paprika and fresh cracked pepper

In a medium bowl mix together the green peas and shredded cheddar cheese.  In a small bowl, mix together the yogurt (or mayo and yogurt) and green Thai curry.  Pour onto the green peas and mix thoroughly.  Dust paprika and fresh cracked pepper on top.  Serves 4

*I don’t purchase shredded cheese of any kind.  I prefer the flavor and texture of cheese that I shred at home.  The reason for this is that commercially shredded cheese has anti-caking additives and this changes how the cheese tastes (powdery or goopy) and how it melts.  Next time you have a recipe that calls for shredded cheese, purchase a block and shred it yourself to see if you can see and taste the difference.