Ingredient Spotlight: Strawberries

Who doesn’t love strawberries?

I know there are a few of you out there, like one of my brothers-in-law (brother-in-laws?).  If strawberries aren’t your thing, just turn your head.  Today we’re going all big, red berry!

I was hoping to have our own garden fresh berries for the photo, but ours are still just blooms and green, hopeful berry nubs.  We have 3 square foot boxes filled with berries.  One will produce this year.  The other two were just planted with 50 plants in each box.  Next year should be delicious!

When I went hunting for strawberry recipes on my blog, I was surprised to find just a few that used fresh berries.  I guess we usually just eat them plain.  But here are a couple of my recipes and a post on our square foot garden box of berries:

Now it’s your turn.  I can’t wait to see all your strawberry recipes.  Link up any recipe on your blog that uses strawberries (fresh, frozen or otherwise).  It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post.  You can link directly to this post or use the button in the sidebar.

 


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Comments

  1. I don’t have my own recipes, got them from another blog, but this weekend we make strawberry sauce and then with that made home made strawberry limeades :)

  2. Here is a fresh strawberry pie that I make often during strawberry season. It reminds me of the fresh strawberry pie that I used to be able to purchase at Bob’s Big Boy restaurant in the mall I worked in. Unfortunately, the chain is no more. The pie needs to set up so it is a good make ahead dessert.

    The original recipe came from “Healthy Cooking with a Man in Mind” by JoAnna Lund, 1997. The recipe calls for sugar-free gelatin and pudding, and I use those so that my son and sister can have pie. You can, of course, use the regular gelatin and pudding instead. You can also use a regular baked pie crust, graham cracker or chocolate pie crust. It will change the nutritional info. I don’t slice the strawberries, but just cut them in half and use however many of them fit nicely in the crust. You can also use other berry or fruits with the appropriate gelatin flavor. Peach is very good. Just roughly chop the peaches and toss in some lemon juice.

    Heavenly Strawberry Pie
    from Cooking Healthy with a Man in Mind
    JoAnna Lund, 1997

    1 (6-oz) Keebler shortbread pie crust
    2 c sliced fresh strawberries
    1 (4-serving) pkg. Jell-O sugar-free strawberry flavor gelatin
    1 (4-serving) pkg. Jell-O sugar-free vanilla cook-and-serving pudding
    1 1/2 c. water
    1 c. Cool Whip Lite

    Put sliced strawberries in pie crust. In medium saucepan combine dry gelatin, dry pudding mix, and water. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil.* Remove from heat. Spoon hot mixture evenly over strawberries. Refrigerate at least 2 hours. Spread the Cool Whip Lite over the set filling. Cut into 8 servings. 154 calories per serving,
    6 gm fat, 23 gm carbohydrate, 183 mg sodium, 1 gm fiber. 1 1/2 starch, 1 fat diabetic exchange

    *The pudding kinds of disappears and the pudding/jello mixture becomes clear

    Tiffany, I finally got my first post up on my new blog. You might want to go and take a look.

  3. We just started cooking more with strawberries as my husband’s sensitivity to them is gone!

  4. Wow, there are some yummy looking recipes posted. I have quite a few bookmarked to try soon.

  5. LOVE strawberries! Thanks for hosting Tiffany!
    ~Liz

  6. Love strawberries! Great choice! I actually just made some strawberry lemonade muffins but I haven’t posted them yet. Thanks!

  7. Not really a recipe but my husband makes basic pancakes then adds sliced strawberries and mini semi sweet chocolate chips. They are to die for.

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