Banana Blueberry Smoothie

Here's the cure to my summer rut.

Fruit smoothies, my new bathing suit, and a camping trip this weekend are going to be the perfect antidote.

Smoothies are the perfect summertime treat, because I don't know about you, but I personally don't want to turn on the oven.  I'm sure in the winter it will be nice to bake something and have the entire house rise 10˚, but right now, I don't need that.  Right now I need fruit blended with ice.

BANANA BLUEBERRY SMOOTHIE
1 banana
1 c. blueberries
2 tsp. honey
dash cinnamon
1/2 c. milk
1/2 c. vanilla yogurt
1 c. ice

1.  Blend together until smooth.

*Makes 2 large smoothies.

Oatmeal Raisin Cookies

I feel like my summer is slipping away from me.  It's already mid-July and I haven't even gone camping!  We roasted marshmallows over our grill the other day, but that's not really the same thing at all.  Plus our graham crackers were soggy.  It wasn't working.

We've ridden bikes, worn shorts, hiked and climbed, but it still doesn't feel like we're taking full advantage of the long days and warm nights.  

Maybe I'm not eating enough fruit.  Fruit makes it feel like summer.  You know what doesn't make it feel like summer?  Soup and Oatmeal Raisin Cookies.

And yet, that's all that I have wanted to cook.  I guess it's my own fault.  

OATMEAL RAISIN COOKIES

1 c. flour

1 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

3/4 c. shortening

1 c. brown sugar, packed

2 eggs

1 tsp. vanilla

1/3 c. milk

3 c. oats

1 c. raisins

1.  Sift together dry ingredients.  

2.  Cut in shortening; add sugar, eggs, vanilla and about half of the milk.  Beat until smooth, about 2 minutes.

3.  Fold in remaining milk and the oats.  Stir in raisins.

4.  Drop spoonfuls onto a greased baking sheet.  Bake at 375˚ for 11-13 minutes.

Makes 4 dozen.

Jalapeño Cheddar Biscuits

Remember back to a few weeks ago when I excitedly shouted that I now had internet and TV?  Well, that exclamation may have been a little bit premature.  While the TV sitch has not posed a problem thus far, the same cannot be said for our experiences with Century Link.

We have called their "help" desk in India which has yet to offer any help at all.  Someone has come out to our house to check the lines.  And still the blinking DSL light on the modem persists!

All of this has forced me to take refuge in the local Starbucks and steal their internet.

I heard that certain coffee shops are now thinking about discontinuing their free wifi because they are tired of the loiterers that buy one tall drip coffee for $1.45 and fill those seats for hours on their computer.

I agree.  That's pretty bad and it takes up space for new customers to come in and enjoy their coffee.

That's why I bought a grande latte for $3.35 instead.

Those 3 dollars and 35 cents allow me to share this recipe for delicious biscuits.  So, thanks Starbucks!

JALAPENO CHEDDAR BISCUITS
2 c. flour
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/4 c. shortening
1 1/4 c. buttermilk
1 c. cheddar
1 jalapeño, diced

1.  Whisk together dry ingredients.

2.  Cut shortening into flour, using a fork or wire pastry blender.

3.  Pour in buttermilk all at once and mix until just combined.

4.  Stir in cheese and jalapeño.

5.  Turn out onto a well-floured surface and knead in enough flour until dough is no longer sticky.

6.  Shape into a 1/2" thick square, and cut into 9 squares (or use a biscuit cutter).

7.  Bake at 450˚ for 20-25 minutes on an un-greased cookie sheet.

I recommend dipping them in this soup :)

A Reminder

Just a friendly reminder to visit my facebook page and become a fan of Call Me Fudge and you can also like what I like (on Pinterest)!

Thanks for all of your support!

Potato Carrot Chowder

A week ago we had fires all over the state.  The ground was cracking from the dry heat and my poor little flowers were getting scorched.  

This week, the fires are contained (mostly), the ground is muddy and my flowers are drowning.  The rain has brought much needed relief not just to the firefighters but also to our hot, un-air conditioned house.  

I have even been able to use a blanket when I sleep, and wear a sweater in the evenings!

And even though soup is probably the last thing on your mind through these summer months, you could also throw this on some ice and serve it chilled.

So put on a sweater, curl up on the couch, watch a House Hunters marathon, and enjoy this chowder and a Jalapeño Cheddar Biscuit (recipe coming soon)!

POTATO CARROT CHOWDER

1 onion, minced

1/4 c. butter

2 c. diced potatoes

3 c. boiling water

1 tsp. salt

1/4 tsp. cayenne pepper

1 Tbsp. flour

2 c. milk, scalded

3 carrots, diced and cooked

1.  Sauté onion in 2 Tbsp. butter.

2.  Add potatoes, salt, cayenne pepper, and water.  Boil 15 minutes or until potatoes are tender.

3.  Blend flour with remaining butter and milk.  Add to potatoes.  Stir in cooked carrots.

4.  Cook 5 minutes more.

5.  Using an immersion blender, blend until smooth.  (You could also blend in a tabletop blender, 2 cups at a time.)

Summer Pasta

Around this time, last year, my family and I were on the trip of lifetime!  We went on an African Safari through Kenya and saw amazing animals and landscapes, learned about a new culture, AND got to fly on a British airline!

People can keep trying to convince me that Brits are speaking the same language as I am all they want, but those flight attendants for Virgin Atlantic are doing nothing to help their case.

Since it was a really long flight from London to Nairobi, we were offered food (as if humans actually need more than just stale air and 20 cubic inches of space to survive)!  The choices weren't anything that spectacular (it was still a plane), and I don't remember exactly what I ended up picking, but I do remember what I did not have.  I was very tempted by the "Summer Pasta" dish that sounded refreshing and light.  Exactly what you would want on a hot, cramped airplane.  The type of meal that always sounds good in July.

I asked the very nice flight attendant what exactly came in the Summer Pasta.

She looked at me confused and said, "Summer."

My mom, who was laughing in the seat in front of me, turned around and said, "Salmon!  Salmon comes in the Salmon Pasta!"

I turned to the flight attendant and said, "I'll have the beef.  Thank you."

I really wish we had this pasta on that flight.  That would have been nice and refreshing :)

SUMMER PASTA

2 c. orzo pasta

2 cloves garlic, minced

juice of 1 lemon + zest

juice of 1 lime + zest

2 tomatoes, seeded & chopped (or cherry tomatoes, halved)

1/4 c. cilantro, chopped

4 scallions, chopped

yellow pepper, chopped

1/4 c. butter

1/2 c. cream

1/2 c. parmesan cheese, grated

salt & pepper, to taste

1. In a large skillet, sauté garlic in a little bit of extra virgin olive oil.

2. While garlic is cooking, boil water and cook pasta according to package directions.  Reserve 1/2 c. pasta water for sauce.

3.  To the garlic, add lemon and lime juices and zests.  Add all vegetables and sauté for 2 minutes.  Add pasta water, butter, cream, and parmesan and continue to simmer until thickened.

4.  Add orzo to the sauce and mix together.  Salt and pepper to taste.

*Serves 4

Red, Wheat, and Blueberries

Normally, I think that the emphasis on 4th of July themed foods is a bit, well...unappetizing.  I don't want my cakes or puddings or pies to be bright red and blue and I don't need glittery fireworks sprinkled on my plate.

Normally, I would say, "leave the royal blue and fire engine red to the streamers."  Normally, I would say, "leave the glittery fireworks to the glittery fireworks."  But this year, there are (for VERY good reason) no fireworks for the West.

But this year, since there are no fireworks and we don't know everyone that's walking down Main St. in the parade, maybe we need a little bit of celebratory sugar.

I'm still going to go ahead and opt out of the food dye-inspired patriotism though :)

WHOLE WHEAT SHORTCAKE
w/Strawberries and Blueberries
1 c. all-purpose flour
1 c. whole wheat flour
3 tsp. baking powder
3/4 tsp. salt
2 T. sugar
1/2 c. shortening
3/4 c. milk
1 1/2 c. fresh blueberries
1 1/2 c. fresh strawberries, sliced
1 c. heavy whipping cream
1 tsp. vanilla
1/4 +/- sugar

1.  Sift together dry ingredients.

2.  Cut in shortening.  Using a fork, blend until the consistency of rice.

3.  Add milk and blend until just combined.

4.  Smooth into the bottom of a greased, 8-inch, round cake pan.  Bake at 450˚ for 20-25 minutes.

5.  While shortcake is cooking, beat cream on high until medium peaks form.  Add vanilla and sugar and continue beating until stiff peaks form.

6.  Cut shortcakes into wedges, top with fresh berries and whipped cream.