Strawberry Bread

1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cup toasted walnuts or pecans, coarsely chopped* (optional)
1 1/2 cups chopped fresh strawberries

Directions:
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.

*(Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.)

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined.

Gently fold in the chopped strawberries and walnuts

Scrape the batter into the prepared pan and bake an hour to an hour & 20 min, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes 1 loaf.

Salmon With Balsamic Strawberries w/ asparagus and parmesan

Dinner for Two

Prep time: 10 minutes Cook time: 10 minutes

per serving: 267 calories; 34 grams protein; 11 grams total fat; 1 gram fiber; 2
gram saturated fat; 4 grams carbohydrates; 92 mgs cholesterol; 76 mgs
sodium

2 salmon fillet(s) (6 ounces each)
3/4 cup strawberries
1/4 cup balsamic vinegar
2 tablespoons fresh orange juice
1/2 tablespoon olive oil
coarse salt and freshly ground pepper, to taste

[1] Clean, hull and slice the strawberries in half. In a small bowl, combine the strawberries, vinegar, and zest and juice from the orange. Let stand for 15 minutes.
[2] Brush a grill pan with olive oil and heat pan (or skillet if you don’t have one) over medium-high heat until very hot. Season both sides of the salmon with salt and pepper. Add the fish to the pan and cook for 4 minutes on one side. Turn and cook for 4 minutes
more or until salmon flakes easily.
[3] Transfer the salmon to plates.
[4] Using a slotted spoon, remove the strawberries from the vinegar and spoon over the salmon. Discard the remaining vinegar and serve immediately.

Asparagus with Parmesan

Prep time: 5 minutes Cook time: 15 minutes

per serving: 79 calories; 5 grams protein; 5 grams total fat; 2 grams fiber; 2
grams saturated fat; 5 grams carbohydrates; 6 mgs cholesterol; 98 mgs
sodium

1/2 pound asparagus
1/2 tablespoon olive oil
coarse salt and freshly ground pepper, to taste
1/8 cup Parmesan cheese, freshly grated
Preheat oven to 450 degrees.

[1] Snap the tough ends from the asparagus.
[2] On a rimmed baking sheet, toss the asparagus with olive oil and season with salt and pepper. Spread in an even layer and sprinkle with the cheese.
[3] Roast until the they are tender and the cheese is melted, 10-15 minutes.




I thought that the strawberries were nice with the salmon, but the husband didn't like it. He doesn't have a very adventurous palate though. Here's what I did different:

• quartered the strawberries, instead of just halving them. This lets them pick up more of the balsamic/orange dressing
• lightly saute the strawberries in the pan after the salmon. This sweetens and warms them up just a smidge

All in all, a very satisfying meal, would make it again. Even if my ungrateful husband ;) doesn't go for the strawberries. More for me.

Buttermilk Cream with Strawberries

Serves 8

* 1 1/4 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
* 3/4 cup sugar
* 1 cup low-fat buttermilk
* 1 1/2 cups heavy cream
* 1 pound strawberries, hulled and quartered
* 1 teaspoon fresh lemon juice

Directions

1. In a small saucepan, sprinkle gelatin over 3 tablespoons cold water. Let stand until softened, about 5 minutes. Heat over low, stirring, until gelatin has dissolved, about 30 seconds.
2. In a large bowl, whisk 1/4 cup sugar with buttermilk until dissolved. Whisking constantly, add gelatin mixture in a very thin stream. In another large bowl, beat cream and 1/4 cup sugar until soft peaks form.
3. With a rubber spatula, gently stir half of whipped cream into buttermilk mixture; fold in remaining whipped cream. Divide among eight 6-ounce ramekins. Refrigerate until set, at least 6 hours (or up to 1 day, covered with plastic wrap).
4. When ready to serve, toss strawberries with 1/4 cup sugar, lemon juice, and 1 tablespoon water. Let stand until juicy, about 5 minutes. Run a paring knife around edge of each ramekin and dip each briefly in steaming hot water; invert buttermilk creams onto serving plates and top with strawberries.

(from MarthaStewart.com)