Archive for Eat

Eat | #PinMakeEat 6 – Tested Pinterest Recipes

#pinmakeeat 6 | Squirrelly Minds - Kale, Cherry & Avocado Salad with Lemon Poppy Seed Dressing from Dishing Up the Dirt

Kale, Cherry & Avocado Salad with Lemon Poppy Seed Dressing from Dishing Up the Dirt

#pinmakeeat 6 | Squirrelly Minds - Grilled Cheese with Caramelized Balsamic Onions from Just a Taste

Grilled Cheese with Caramelized Balsamic Onions from Just a Taste

#pinmakeeat 6 | Squirrelly Minds - Sriracha Street Corn from Camille Styles

Sriracha Street Corn from Camille Styles

#pinmakeeat 6 | Squirrelly Minds - Vegan Peanut Butter Cup Pie from Minimalist Baker

Vegan Peanut Butter Cup Pie from Minimalist Baker

Bizarre to think it’s been half a year since starting #pinmakeeat, and I’m still loving every minute of this pinterest recipe exploration.
Why did I start #pinmakeeat? Because I realized I was pinning but not making, the most important part. So now, every Sunday night we sit down and plan the week’s meals and groceries, always including a recipe from the Eat board. Here’s what we made in the month of July.

Kale, Cherry & Avocado Salad with Lemon Poppy Seed Dressing: I made one big batch of this salad which we devoured for dinner then lunch. A few days later I made another big batch for a family dinner, where it was devoured. Perfect for cherry season, this salad is a satisfying mix of flavours and bountiful greens. It also taught me to massage my kale – makes such a difference!

Grilled Cheese with Caramelized Balsamic Onions: We made this with our favourite sourdough bread and had it alongside black bean soup. Not exactly a summer meal, but it was perfection none the less. I would probably use a titch less sugar next time, but I certainly enjoyed it nonetheless.

Sriracha Street Corn: After swapping out mayo for yogurt as I always do (down with mayo!) this corn became my favourite corn of all corns ever. To be honest, cob or not I’m not a huge corn fan. I’m slowly coming around to it, and this recipe just skyrocketed my love for the summer staple. The spicy and creamy sriracha slathered on blackened corn is just what I needed to appreciate this north american native.

Vegan Peanut Butter Cup Pie: I’ve done a lot of vegan baking in my vegan days, so I’m quite accustomed to using tofu in dessert recipes and not telling people in fear that they won’t try the dish. But like most recipes, and certainly with this one, you just can’t tell. It’s so incredibly creamy and peanut butter filled that it feels like you’re eating the most dairy laden thing on earth. A note though – do be sure to get silken tofu or a softer tofu. Mister came back with regular firm tofu and we couldn’t get it all creamed. No one wants tofu chunks in their peanut butter pie.

Check out past pinterest recipe ventures by searching for the hashtag #pinmakeeat. Use it yourself and join in on the fun!
All recipes (and more) can be found on my Eat and Sweets boards.

What’s your favourite summer recipe?

Miso Glazed Hot Dogs

Miso Glazed Hot Dogs | Squirrelly Minds
Hey there,
HAPPY NATIONAL HOT DOG DAY!

Yup. Today you can stuff your face with hot dogs and not feel an ounce of guilt, because hey it’s international hot dog day. What else are you going to do?

Whenever we’re in Vancouver, we scout out Japadog – delicious, Japanese inspired street cart hot dogs. If you’re in Vancouver, you will know their deliciousness. If you live in LA, you’re in luck! They’ve opened a food truck there and have plans for two more. I’m excited for you!
While LA is a 4 hour flight, Vancouver is only a 90 minute ferry ride. Despite this, we don’t get over as much as we’d like. A $200 with car round trip isn’t exactly a budget weekend adventures. Thanks BC Ferries (note sarcasm).

So, instead of travelling over to the mainland and biting into a delicious Oroshi or Kurobuta, I decided to make our own. Behold, the miso glazed hot dog, complete with various Japanese toppings!

Miso Glazed Hot Dogs | Squirrelly Minds
The toppings are endless – you can be as simple or as fancy as you’d like. Each hot dog got a miso glaze mix, then was topped with varying combinations of japanese mayo (the only mayo I’ll ever eat), crispy seaweed, kurogoma (black sesame seeds), and crispy dried ramen noodles.

Miso Glazed Hot Dogs

Miso Glazed Hot Dogs

Ingredients

  • 4 hot dogs
  • 4 hot dog buns
  • 1 tablespoon soy sauce
  • 1 tablespoon miso paste
  • Japanese mayonnaise
  • Dried seaweed snacks
  • Dried ramen snacks
  • Black sesame seeds

Instructions

  1. Grill the hot dogs over the BBQ. Meanwhile, mix together the soy sauce and miso paste until thoroughly combined.
  2. When the hot dogs are nearly finished, brush on the miso glaze and allow to cook for another minute
  3. Place in a hot dog bun and top with your favourite Japanese garnishes!
http://squirrellyminds.com/2014/07/23/miso-glazed-hot-dogs/


Other topping ideas are:

  • Kimchi (technically Korean, but it’s all over Japan)
  • Teriyaki sauce
  • Wasabi
  • Pickled ginger

The options are endless.

Miso Glazed Hot Dogs | Squirrelly Minds

Need more hot dog ideas? Check out Not Yo’ Average Dog, 8 unusual and delicious hot dog recipes, from July 23rd of last year.

Would you be willing to try out a Japadog,
or are you of the mustard and ketchup only kind?

Eat/Entertain | Ice Cream Party & Lemon Basil Sorbet Recipe

Ice Cream Party | Squirrelly Minds
This past weekend we chatted, laughed, and stuffed ourselves with delicious sugary creamy iced delights at the second annual Ice Cream Party.
There were 4 ice cream options (1 vegan) and 1 sorbet, 2 kinds of ice cream sandwiches, root beer floats, cookies to make your own ice cream sandwiches, and of course waffle cones and sundae toppings.
Ice Cream Party | Squirrelly Minds
With the mister’s help, I spent the week beforehand making a different ice cream flavour each night. Some of the recipes I slightly twerked from those made last year, and others I found on Pinterest.

On the menu was:
Peanut Butter Cup (swapped peanut butter cups for caramilk)
Mint Cookie Crumble (swapped chocolate chips for crumbled fudgeeo cookies)
Raspberry Cream Cheese
Coconut Coffee (Vegan)
Lemon Basil Sorbet (vegan)
Raspberry Cheesecake Ice Cream Sandwich bites
Oreo Ice Cream Sandwiches
Rootbeer Floats

Ice Cream Party | Squirrelly Minds
I normally like to host summer parties outside, just like last year. But sadly the day before and morning of the skies were grey and the winds were whipping, so I got the dining room prepped up for ice cream party fun. Of course the clouds parted about 20 minutes before the party began, but we stayed inside anyhow. Those winds were still a bit mean. Boo July. Boo.
Ice Cream Party | Squirrelly Minds
I made quick little signs by writing with gold ink on circle cut out cardstock. I continued with the gold theme by drawing ice cream cones with a gold leaf pen on each balloon. Then I used other gold accents in the straws and Oh Joy! condiment caddy and kept everything else pastel colours for the ultimate ice cream feel.
Aside from the table….
I wanted to put a pastel coloured tablecloth down, but I have to say I’m glad I didn’t. The table was a sticky sloppy mess afterward, and all it required was a quick wipe down rather than a thorough washing. Sans tablecloth for the win!
Ice Cream Party | Squirrelly Minds
Ice Cream Party | Squirrelly Minds
If you don’t have an ice cream maker, I highly recommend it. We keep the bowl in the freezer throughout the summer so we can whip up a batch of ice cream (which is sometimes just blended fruit and yogurt) whenever we want a little treat. If you’re thinking about getting one, I found the same model as mine here on sale for $60. A pretty sweet deal if you ask me! And yep, that is an affiliate link. Nope this is not a sponsored post. I just love my ice cream maker.
Ice Cream Party | Squirrelly Minds
Above are links to all the recipes I made for this year’s batches, except the lemon basil sorbet. I got the recipe from my ice cream maker’s manual, and thought I would share it all with you. Enjoy!
Lemon Basil Sorbet

Yield: 5 cups

Serving Size: 1/2 cup

Calories per serving: 175

Fat per serving: 0

Ingredients

  • 3 cups water
  • 2 cups sugar
  • 2 tablespoons lemon zest
  • 1.5 cups packed fresh basil
  • 3 cups lemon juice
  • pinch of salt

Instructions

  1. Make a lemon simple syrup by combining water, sugar, and 1.5 tablespoons lemon zest in a medium saucepan over medium-low heat. Cook until the sugar is fully dissolved and remove from heat.
  2. Add the basil and salt, and let the mixture steep for 30 minutes.
  3. Stir in the lemon juice, then cover and refrigerate 2-3 hours, or overnight.
  4. Strain the chilled mixture through a fine mesh strainer. Turn on your ice cream maker and make your sorbet as per your ice cream maker guidelines.
  5. Place in freezer until ready to serve. Remove from freezer about 15 minutes before serving.
http://squirrellyminds.com/2014/07/22/eatentertain-ice-cream-party-lemon-basil-sorbet-recipe/

Are you planning an ice cream party? Don’t forget to check out this ice cream invitation printable and more ice cream links below!

From The Ice Cream Archives

     
     
 

Eat | Raspberry Cheesecake Ice Cream Sandwiches

Raspberry Cheesecake Ice Cream Sandwiches | Squirrelly Minds
Remember how I said I’d be hosting the second annual ice cream party this past weekend? Well these little delights were a part of them! Raspberry cheesecake ice cream sandwiches – aka raspberry cream cheese ice cream jammed between graham cracker crust – YUM!
To be honest I didn’t think these would work out, and they are a little tricky. The mister suggested I use graham crackers instead, but I was adamant I’d make a graham cracker crumble – it’s always been my favourite part of any cheese cake!
Raspberry Cheesecake Ice Cream Sandwiches | Squirrelly Minds
So I give you a bit of a warning that the crust isn’t easy, and that they may not all cut into perfect rectangles. But believe me when I say it won’t much matter. It took all my willpower not to eat all the sandwiches (or sandwich bites as you’ll see tomorrow) before the guests arrived.
And also, I got to munch on broken graham cracker crust bits….they’re addicting.

Raspberry Cheesecake Ice Cream Sandwiches

Raspberry Cheesecake Ice Cream Sandwiches

Ingredients

    Ice Cream
  • 1 cup cream cheese, softened
  • 1/2 cup berry sugar
  • 1 cup milk
  • 1 cup cream
  • 1 tablespoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • Graham Cracker Crumble Crust
  • 2 1/2 cups graham crackers crumbs
  • 1 cup melted butter
  • 1/3 cup sugar

Instructions

    Ice Cream
  1. Mix together the cream cheese and sugar with an electric hand or stand mixer until smooth.
  2. Mix in the milk and cream until well combined.
  3. Freeze the mixture for 6+ hours. This step isn't necessary but it does make it churn better.
  4. Make ice cream according to your ice cream maker manufacturers instructions.
  5. Add raspberries in the last 5 minutes of churning.
  6. Refrigerate for at least 15 minutes before eating. If you aren't eating until later, take out of the freezer for 15 minutes beforehand to let it thaw out.
  7. Graham Cracker Crust
  8. Preheat oven to 350C.
  9. Combine all ingredients together. Line a baking tray with parchment paper. Cut the paper in half so you have two sheets on one tray.
  10. Use your hands to spread the graham cracker crust out on the two sheets, spreading evenly until they are about a half cm thick.
  11. Bake for 15 minutes, remove from oven and let cool completely. Place in freezer for 1 hour.
  12. Assembly
  13. Remove ice cream from freezer and let thaw for 15 - 20 minutes. Remove graham cracker from freezer. Spoon out the ice cream and use a spatula to spread the ice cream on one of the graham cracker crusts as far to the edges as possible - about 1 - 1.5 inches thick.
  14. Carefully lift the second graham cracker crust with the parchment paper, and place on top of the ice cream. Very gently press down to sandwich the ice cream. Remove top parchment paper and freeze for at least one hour.
  15. To cut - heat a bread knife under running warm water. Remove the ice cream from the freezer and carefully cut the ice cream into rectangular or square sandwiches by pressing down (not carving). Warning - they might not all cut nicely - this is a crumb-tacular crust that likes to fall apart. It's okay if they don't look perfect. Wrap them up in parchment paper and throw them in the freezer until they're ready to eat!
http://squirrellyminds.com/2014/07/21/eat-raspberry-cheese-cake-ice-cream-sandwiches/

Raspberry Cheesecake Ice Cream Sandwiches | Squirrelly Minds

The ice cream recipe was mildly adapted from Jorth, and it does require an ice cream maker. If you don’t have one though (I highly recommend you get one though) here’s a no churn recipe from The Recipe Critic. If you try it let me know how it is!

Raspberry Cheesecake Ice Cream Sandwiches | Squirrelly Minds

Raspberry Cheesecake Ice Cream Sandwiches | Squirrelly Minds
Raspberry Cheesecake Ice Cream Sandwiches | Squirrelly Minds
Now I want to make a bunch of different cheese cake ice cream sandwiches. I mean, ice cream + cheese cake + graham cracker crumble. Does it get better than that?

What’s your favourite cheese cake?

From The Ice Cream Archives

     

     

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