If this unusually mild — maybe where you live, downright warm — weather hangs around and sees us right on into summer, our local strawberries might come on a little earlier than they have the past couple of years.
If so, and if you still have a hefty supply of last season’s berries lounging around in the freezer, it might not be too iffy or daring to spare some right now to try these specialties from Ann Cline, a food enthusiast, teacher and employee of Biringer Farm.
“This strawberry smoothie is great for a quick and healthy breakfast,’’ she says. “It is quick to make and rich in vitamin C and protein.’’
As far as the do-ahead pie is concerned, it would undoubtedly hit the spot whenever it’s served, but Ann mentions, “This is a great frozen dessert on a hot day!’’
Strawberry smoothie
1cup plain or vanilla yogurt
1/2cup orange juice
3/4cup frozen strawberries
1banana
2tablespoons ground flax seed
Combine the yogurt, orange juice, frozen strawberries, banana and flax seed in a blender container. Blend until smooth and serve immediately.
Strawberry mile-high pie
2egg whites
1package (10 ounces) frozen strawberries
1tablespoon lemon juice
1 1/4 cups sugar
1cup whipping cream
1pie crust, 8 or 9 inches, baked and cooled
In a large mixing bowl, beat egg whites until stiff. Add the strawberries, lemon juice and sugar and beat for 15 (yes, 15) minutes, no less. In a separate bowl, whip the cream. Fold the whipped cream into the strawberry mixture and pour into the prepared pie crust. Freeze at least 4 hours or overnight before serving.
Makes one pie.
SOS: Everett reader Erin Kelly tells us, “I want to make a southeast Asian entree with veggies (maybe broccoli, cauliflower and carrots) in a sauce made with spices and a 13.5-ounce can of coconut milk and/or a 12-ounce jar of almond butter.’’
Can anybody share a recipe that will get Erin where she’s going?
SOS: Doreen Schmitt says her family is obsessed with some coconut fried rice enjoyed at a restaurant a few months ago and needs our help. “I pride myself in being the kind of cook who can duplicate a recipe just by eating it a few times,’’ she explains. “No such luck when it comes to this amazing rice dish, though.
“Does anyone have such a recipe or at least the trick to get the infused flavor of coconut in my rice?’’
If you can put Erin on the right track with her Asian sauce or help Doreen in her quest for a perfect homemade coconut fried rice, don’t hesitate to write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Good Life section.
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