Fruit Cup aka Sploosh

It's fun this time of year to look back and remember holidays past. I think that is part of the excitement of the season, remembering not only the new things planned but also the family and friends you have enjoyed previous holidays with.

In my case one particularly fond memory is of my grandmother. She always welcomed us in to her kitchen. She taught me how to microwave eggs with velveeta in her little pyrex dishes. I now see those same dishes in antique stores and they make me smile.  She also had us kids devein and peel the shrimp for the shrimp cocktail she served on holidays.  A few of the things I remember most though besides the shrimp cocktail were glazed carrots, key lime pie, and fruit cup.

Fruit cup sounds like it should be a simple thing and it some ways it is. And yet it's wonderful alongside all the rich treats we typically indulge in on Christmas. One thing that makes it special is the way it is prepared. The oranges and grapefruit are peels are sliced off around the fruit to separate the segments and then the fruit peeled out from between them.

Using a serrated knife, slice around the peel. Don't make the swatches too large. It's faster but you lose more of the fruit that way.

Slide the knife down the side of the segment all the way to the center trying not to cut through the center.

Once you have the knife in the center use it to pry the fruit out of the segment.

Like most of my recipes, specifics aren't important. Which is good, because I don't have them. The strawberries in this are the frozen kind that come in sugar syrup. You can buy two size, small or large. Whichever one you get depends on if you are making a lot or a little.

5 lb bag of oranges, more or less
1 - 2 grapefruit
1 small tub of frozen strawberries in syrup, thawed

Segment the oranges and grapefruit according to the description above. Add the strawberries. Let sit for 30 minutes for the flavors to meld a little bit and enjoy. Or let sit overnight, because advanced prep is something I love this time of year.

Tomato Zucchini Bisque

I hated tomato soup growing up. The idea of tomato soup with grilled cheese just ruined the grilled cheese for me. I was in college and just starting out really cooking new things when my older sister mentioned homemade tomato soup is actually pretty good.  I ignored her for years until last winter I moved and had a really limited kitchen and decided to try it. I made a tomato soup with fresh basil and a scoop of rice on top. Turns out it was actually pretty good. Since then I have tried a few different versions, this being my latest concoction.

4 Tbsp butter
1 large onion
2 Tbsp flour
2 cans tomatoes
4 c. chicken stock
black pepper
4 oz. Parmesan cheese
3/4 c. heavy cream
2 zucchini, grated

Melt the butter in a large pot and add the chopped onion. Saute until the onion is tender.

Stir in the flour and cook for about 2 minutes so the flour doesn't taste raw. Once it's been cooked a little add the tomatoes. If you have crushed tomatoes great. If not, crush them one by one in your hands as you add them. It's actually one of my favorite parts.  Cook and stir for about 3 minutes before moving on.

Add the chicken stock. Simmer the soup over low for about 45 minutes. Stir the bottom frequently as it tends to stick.

Add the cheese, cream, and zucchini. Simmer for another 20 minutes, stirring often. Taste for salt and add as needed.

Lemon Cucumber Salad

I was at the end of the week, one where I kept neglecting to go grocery shopping so I had to some up with a vegetable to serve with dinner based on an almost empty fridge. Cucumbers and a few pantry staples and I present to you cucumbers with lemon and dill.

1 large English cucumber
2 Tbsp olive oil
1 - 2 Tbsp lemon juice
several large pinches of salt
Dash of white pepper
1 frozen cube of dill or 1 tsp fresh minced

Whisk together the olive oil, lemon juice, salt, pepper, and dill. Drizzle over the cucumbers and toss to coat. Taste for salt and adjust as needed. 

Serve immediately.

Cucumber Apple Salad

I saw a recipe in a facebook group about apple cucumber salad and decided to google it. This is a totally different style than that one was but I thought it looked delicious. I do plan on making the other kid as well someday soon.

I made this closer to the original recipe but I plan next time on making modifications to it based on our personal preference. I'm writing the recipe to reflect that change. Mostly my family agreed we wanted it as a cucumber salad with fruit as an accent, not a fruit salad.

Dressing

1 Tbsp. whole grain mustard

3 cubes of frozen dill or 2 Tbsp. fresh chopped

3 Tbsp apple cider vinegar

1 Tbsp honey

3 Tbsp olive oil

2 green onions,  sliced

Salt and pepper to taste

Salad

6 small cucumbers or 2 large English cucumber

1 Korean pear or sweet apple

Instructions

Whisk together all of the dressing ingredients. Taste for salt.

Cut the cucumber in half lengthwise and slice at an angle.  Core and slice the pear. Toss the dressing with the cucumbers and pear. Serve immediately. 

To store leftovers strain the liquid from the bottom of the salad and store in a separate container. Re combine as needed. 

 

Sour Cream and Brown Sugar Dip

Ever remember something you loved a long time ago and forgot about? This is one of those things for me. I absolutely adore sour cream and brown sugar together and yet it's something I haven't had since I was a kid.


1 cup sour cream
1/4 - 1/2 c. brown sugar

Stir it all together. The sugar will initially be gritting in there. Let it rest for 5 minutes and stir again. If it's still not smooth let it sit another five minutes and stir again. Serve with fresh fruit. Raspberries are my favorite, but grapes, apples, and strawberries are also good.

Banana Bread

This is my grandmas banana bread recipe with my sisters gluten free variation.



3 very ripe bananas

1 cup sugar

1 stick melted butter
1 egg (add an extra egg is not using wheat flour)

1 1/2 c flour (Sub in any gluten free flour mix)
1 tsp baking soda
1 tsp vanilla
1 tsp. spices (my addition I think, not hers)
Mash bananas in mixer until smooth. Add sugar, butter, eggs and vanilla, mix well. Add dry ingredients, mix on low until smooth. Add nuts, etc. as desired. 

Bake in a 9 inch loaf pan until very dark brown, top should be springy.

Tomato Salad

This is super simple to whip up. I like to use the packaged bacon bits because it don't get soggy like traditional bacon in the dressing. And it has a good flavor,  as long as they are real bacon bits. Just make sure they are cooled before you add them or the mayo dressing will get slimy. 

I like to eat this in a pita, but it's also great on a hamburger or grilled chicken.

Salad

2 packages cherry tomatoes, quartered

3 green onions with greens, sliced

1/3 c. Hormel real bacon bits

Dressing

1/2 c. mayo

1 Tbsp. apple cider vinegar

1-2 tsp sugar

pinch salt

Black pepper

Heat the bacon bits in a non-stick skillet until fragrant and crisp, watching carefully so as not to burn. Remove from heat and set aside. 

Meanwhile, whisk together the dressing ingredients. Toss with the vegetables. When the bacon is cool enough to touch add to the salad.

Greek Pasta Salad

Dressing
As always, these proportions should be customized to taste

1/4 c. olive oil

3 Tbsp. apple cider vinegar
Red wine vinegar might be nice here too

1 Tbsp. lemon juice

1 - 2 cloves garlic, minced

2 - 3 Tbsp. Parmesan cheese
2 sliced green onions
1 - 2 tsp. fresh oregano, chopped 

Dash black pepper
Salt to taste
1 scant tsp. sugar

Salad

1/2 lb penna pasta, cooked and chilled

3 chicken breasts, fillet, season cook, chill

1 bag mixed field greens

Whisk together all of the salad dressing ingredients and let sit at least 30 minutes. I made mine the night before for an easy and quick dinner the next day. I also cooked the chicken and pasta then as well for the sake of ease. 

Toss it all together and eat.

Sour Cream and Chive Potato Salad

I had a baked potato bar one night and had quite a few leftover potatoes. So I chopped them up and tossed them together with a few of the leftover toppings and came up with this. We happened to like it quite a bit.

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8 c. cooked cold potatoes

1 c. sour cream

1/2 c. mayo

3 - 4 Tbsp Parmesan cheese

Salt & Pepper to taste

2 green onions

1/4 c. sliced chives

Stir everything together except the potatoes until smooth. 
Then add in the potatoes, folding gently so as not to break them up. 

Chill for several hours.