Sunday, April 7, 2013

Harper's Never Ending Birthday

This recipe is like Asia meets the Mediterranean meets Orville, Ohio. It combines Asian inspired flavors, Mediterranean pasta, and Smucker's peanut butter to make a delicious pureed dish. It is thick, creamy, and amazingly tasty. It kind of looks like something you'd buy from a sketchy street vendor in China, but trust me, it is totally edible. You will want to make this dish over and over again.
Asian Broccoli Couscous Puree
serves 2-3
1/3 cup couscous
1 ½ cup chicken broth
1 package (4 cups) frozen broccoli
1 tsp soy sauce
3 tbsp natural peanut butter
½ cup sliced onion
1 clove garlic
1 tsp sesame seed oil
dash of cayenne pepper powder
1/8 tsp ground ginger
 In a pot, sauté the onion and garlic in the sesame seed oil. Cook the broccoli according to the directions on the package and then set aside. Add the chicken broth to the pot and bring it to a boil. Stir in the couscous, remove from the heat, and cover. Let it sit for 5 minutes. Afterward, combine the broccoli, couscous, soy sauce, peanut butter, and seasonings into a large blender. Blend until creamy.
Friendship bracelets/ necklaces are one of those things that everyone has when they are little, but seem to disappear once you hit about 6th grade. I have no idea why. They are so much fun to make, and can look super cute. I prefer the knotted kind even though it takes forever. I made this necklace for Harper as one of her many birthday gifts. She has already lost it. So much for two hours of tying... If only I could have made friendship bracelets this pretty when they were in style.
This recipe was another gift to Harper. It seems like she is having the never ending birthday posts on my blog. She certainly had the never ending birthday. She came home with at least one new gift every day from school. It was insane. Anyway, I had some leftover chocolate glaze from making Harper's birthday poptarts, and I didn't know what to do with it. Then the idea struck me to make chocolate covered strawberries. Harper LOVES strawberries. She can eat the whole box if mom will let her. What would be a better way to top off her already chocolaty breakfast than with chocolate covered strawberries? I tweaked the chocolate glaze recipe used to make the poptarts, and made these sweet and delicious strawberries.
Chocolate Covered Strawberries
1/2 cup chocolate chips
1 tsp oil
2 tbsp chocolate syrup
1 cup powdered sugar
1 tsp milk
Combine the oil and chocolate chips. Microwave them for 1 minute, or until melted. Stir in the powdered sugar, chocolate syrup, and milk. Dip each strawberry into the mixture and then place them either on a plate lined with waxed paper or tin foil. Refrigerate for about 1/2 hour, or until the chocolate has hardened.

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