Thursday, May 26, 2016

Cantaloupe Soup

The vitamin A in cantaloupe is a super cancer fighter. Try this soup as an ender to a meal.

 You’ll Need
  • 1 cantaloupe
  • 1 orange
  • ½ cup whipping cram
  • 1 teaspoon sugar
  • A pinch of salt

  • Cut the cantaloupe into quarters; remove the seeds and outer rind.
  • Next, cut the cantaloupe into small pieces.
  • In blender or food processor, process the cantaloupe until smooth; transfer to a bowl.
  • Grate the rind from the orange and reserve it for garnish.
  • Squeeze juice from orange; add to the bowl along with the cream, sugar, salt and ginger.
  • Cover and refrigerate for at least 4 hours or until chilled.
  • Sprinkle with the grated orange rinds.

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Wednesday, May 25, 2016

Angelic Deviled Eggs

An old time favorite, deviled eggs are always a welcomed treat at any summer meal. Try this angelic deviled egg recipe it might just become your new favorite.

You’ll need:
  • 12 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon French's mustard
  • Salt and pepper to taste cayenne
  • Sliced olives

  • optional ingredients: Half-n-half (a petite splash), relish (a touch)

To Start:

Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. Here at home, the time to boil eggs is 13 minutes flat. Of course, if you're at a higher altitude, you'll have a longer boil time.

When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.

Next -- the yolks:

Getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.


You can make these a bit more "devilish," like I like them, by throwing in a conservative sprinkle of cayenne.
But the thing that really makes them silky and "angelic" is by adding one Tbsp half-n-half to the mix. Another suggestion is to throw in one Tbsp relish.

Taste and correct the seasonings with each addition.

Finishing up:

When the mix makes you moan out loud, you know you've gotten it right! Now take a small spatula and refill the tiny cups in the egg whites, one at a time.
Finally sprinkle it over with just a bit of cayenne and top it with a slice of olive.

Eating Instructions:

As always, our recipes come with eating instructions. Guilt-free eating only comes when you take small bites, make it last, and control your portions.
So have a half, two at most, as one luscious part of a great meal with your family and friends! That way you get the taste, you get the superb health benefits of eggs, and you don't compromise your heart or pants sizes! Perfect.

For more information: Click here to visit Will Clower's website.
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Tuesday, May 24, 2016

Pomegranate, Carrot Salad

This is a unique salad that incorporates in season fruits and veggies and also makes a nice complement to a variety of holiday meals.

You’ll Need
  • 4 medium carrots, shredded
  • 1/3 cup pomegranate seeds
  • 1 Tablespoon scallions, chopped
  • 3 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • Salt and pepper to taste

  • Combine all ingredients in a mixing bowl, toss and serve.

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Monday, May 23, 2016

Cauliflower Cheese Soup

Soup is a meal in itself. Cream based soups work well in the summer as they can be served on the warmer side versus piping hot. This recipe was shared by Diane Reiche. Thanks for sharing Diane.

You'll Need
  • 1 medium – large potato, peeled and diced
  • 1 large head of cauliflower cut or broken into florets (reserve 2 cups)
  • 1 medium carrot, peeled and chopped
  • 3 medium cloves garlic, peeled
  • 1 ½ cups chopped onion
  • 1 ½ tsp salt
  • 4 cups water
  • 2 cups (packed) cheddar cheese plus some for garnishing
  • ¾ cup milk
  • 1 tsp dill
  • ½ tsp caraway seeds
  • Black pepper to taste
  • Place cauliflower (except for the 2 cups), potato, carrot, garlic, onion, salt and water in a large saucepan. Bring to a boil and then simmer until all veggies are tender
  • Puree in batches in a blender or food processor and transfer to a soup pot
  • Steam the reserved cauliflower until just tender.
  • Add it to the puree along with the remaining ingredients.
  • Heat gently until well blended and serve topped with a little cheese.

This recipe is from the Moosewood Cookbook by Mollie Katzen.

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Friday, May 20, 2016

Almond Tart

Almonds are awesome! This can be the perfect dessert to end a special meal.

You’ll Need

For the Pastry
· 1 ½ cups flour
· 4 egg yolks
· ½ teaspoon salt
· ½ cup sugar
· 1 teaspoon vanilla extract
· ¼ pound butter

For the Filling
· ¼ pound butter
· 1 cup chopped almonds
· ¾ cup ground almonds
· 2/3 cup sugar
· 3 eggs
· ¼ cup cornstarch
· ½ teaspoon baking powder
· A pinch of salt


For the Pastry· Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix.
· Chill for 30 minutes.
· Roll out and line an 11-or-12-inch pie or tart pan.
· Prick the base and chill for 15-to-20 minutes.
· Preheat oven to 375F.

For the Filling· Heat 1/3 of the butter in a saute pan, add the chopped almonds and saute over medium heat until browned.
· Cool.
· Melt the remaining butter in a small saucepan.
· Cool.
· Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick.
· Sift the corn starch with the baking powder and salt and fold into the almond mixture.
· Fold in the melted butter.
· Do not overmix.
· Pour the mixture into the tart shell and bake for 10-12 minutes or until the batter begins to set.
· Quickly scatter the chopped almonds over the top in one even layer.
· Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm.

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Thursday, May 19, 2016

Tortellini Salad

This works well for a dish to take to a Potluck. Submitted by Sue at HHM. Thank you Sue!

You'll Need:
  • 2 9 oz. packages of tortellini
  • 2 red or green peppers, chopped
  • 1 small red onion, chopped
  • 1/4 cup olives
Dressing - you'll need:
  • 1/2 cup vinegar
  • 1/2 cup olive oil
  • 3 tablespoons mint, chopped
  • 3 tablespoons lemon
  • 1 teaspoon garlic powder
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup feta
  • Cook tortellini per instructions on package.
  • Add chopped vegetables.
  • Combine ingredients for salad dressing, blending carefully.
  • Pour dressing over salad ingredients and toss gently.

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Wednesday, May 18, 2016

Marinated Mushrooms

This wonderful recipe, works as a delightful appetizer for potlucks, picnics or simply when enjoying a summertime dinner.

You’ll Need:
  • 1 pounds fresh mushrooms
  • ¼ cup lemon juice
  • ½ cup olive oil
  • 2 green onions with tops, thinly sliced
  • ¼ cup chopped fresh parsley
  • 1 clove garlic, finely chopped
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper

  • Cut mushrooms into 1/8-inch slices.
  • Mix mushroom slices and lemon juice in large bowl (glass or plastic).
  • Stir in oil, onions, 1/4 cup parsley, the garlic, salt, and pepper.
  • Toss; cover and refrigerate at least 3 hours, stirring occasionally.
  • Just before serving, remove from mixing bowl to serving bowl, using slotted spoon.
  • Sprinkle with paprika.
  • Garnish with parsley sprigs.

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