Actually, it was kind of nice not to have the computer for a little while. I missed it, but not nearly as much as I thought I was going to. I believe that people, me included, tend to get a little too connected. We rely on status updates, emails, and texts and become, in fact, somewhat disconnected with others. Technology is a great thing, but like all things, requires balance, something many of us struggle with in some form or another.
At any rate, my week without a computer was only moderately bitter. It is summer after all, and we have lots to do! We got a pool membership this year, so I have take the boys swimming several times in the last week. We had friends over last weekend, and I must say, it was much easier getting ready for their arrival without the distractions of facebook and gmail!
But for now, I am back in the game. So, in celebration of my return to the world of technology, I thought I would share some recipes I tried this weekend. Two are new, and one is actually my sister-in-law's famous Broccoli Slaw recipe that has been a family favorite for at least a few years now. It's a great light and crisp, yet different, salad to eat in the summer - super easy and fantastic for picnics!
Here you go:
Broccoli Slaw
Salad:
1 bag broccoli slaw
1/2 cup sunflower seeds
3 stalks celery, thinly sliced
3/4 cup sliced almonds
1/2 cup raisins
Mix it all together in a medium sized bowl.
Dressing:
1/2 cup canola oil (or whatever oil you prefer - I used extra virgin olive oil)
1 1/2 tsp soy sauce
1/8 cup sugar
1/4 cup white vinegar
Mix the dressing earlier in the day and allow it to stand (stirring periodically) so that the sugar dissolves. Pour the dressing over the salad just before you serve it. Serve with Chinese rice noodles on the side for sprinkling.
The next recipe is for strawberry shortcake. Definitely NOT the epitome of healthy recipes, but so, so good! Hey, it's OK to indulge on occasion!
Strawberry Shortcake:
nonstick vegetable spray
1 1/2 cups cake flour
1 1/2 tsp baking powder
1 cup plus 1 tbsp sugar
1/2 8 ounce package of cream cheese, room temp
1/4 cup unsalted butter, room temp
3/4 cup whole milk
2 large eggs
1/4 tsp vanilla
Preheat oven to 350. Spray 9 inch diameter cake pan with 2 inch high sides (at least) with nonstick spray. Sprinkle bottom and sides of pan with sugar; tap out excess sugar. Whisk flour and baking powder in medium bowl. Using electric mixer, beat 1 cup sugar, cream cheese, and butter in a large bowl to blend. Beat milk, eggs and vanilla in another, medium bowl. Beat milk mixture into cream cheese mixture. Add dry ingredients; beat until smooth. Transfer batter to prepared pan. Sprinkle remaining tbsp sugar over the top of the batter. Bake cake until golden brown on top, until toothpick comes out clean, about 40 minutes.
Slice your strawberries and cover them in a good amount of sugar at least 4 hours before eating so that they get that super sweet syrup. I actually did mine the night before so they were extra juicy. I like to eat mine with a healthy dose of milk on top, but you could eat it plain, or with vanilla ice cream or whipped cream...or whatever floats your boat! This is the best summer dessert ever!
And lastly, here's an easy and delicious recipe for hummus. Hummus is a great option when you are looking for dips. It has olive oil, so the fat content is loaded with healthy omega 3 fats. The chick peas add a ton of protein too, without all the trans fats and preservatives. You can dip veggies, if you are looking for a way to cut calories, or pita chips. I found Athenos pita chips to be my favorite. The original ones have just the right amount of crunch and salt. Yum!
Hummus:
4 cloves of garlic, minced
2 15 ounce cans garbanzo beans, drained and rinsed
2/3 cups tahini (roasted, not raw - it's sesame paste, found in the ethnic section of your grocery store)
1/3 cup fresh lemon juice (about one lemon)
1/2 cup water
1/4 cup extra virgin olive oil
1/2 tsp sea salt
Throw it all in the food processor and mix until smooth. You won't be disappointed!
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