Recipe Share: Raspberry Coulis

My sis introduced me to this recipe awhile ago. And ever since, I've been hooked. I make it when I want to impress guests or when I take a meal to a family - I'm lucky to have a cooking loving sister like Jaime. She always shares the best recipes with me.

This recipe is delicious on top of brownies and vanilla ice cream. It would also taste great with crepes or pancakes or even on toast.

I need to buy myself a larger mesh strainer. It always takes me awhile to strain the seeds out. But, it's totally worth it!

Look at the beautiful smooth, glistening sauce! Mmm!

Here's the printable recipe:

Ingredients:
1/4 cup sugar
1/4 water
2 cups fresh raspberries, rinsed and picked over

Directions:

Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and cook, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.
Transfer to a blender or food processor, and puree on high speed. Strain through a fine mesh strainer, pressing down with a rubber spatula to extract as much juice as possible. If too thick, add water a teaspoon at a time to reach the desired consistency.
Cover and refrigerate until ready to use. (The coulis can be refrigerated in an airtight container for up to 3 days.)

(I also like to add the juice of half a lemon in when I add in the raspberries for a little zing.)

Make this next time you are craving brownies and ice cream. It will make your taste buds sing.

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Recipe Share: Egg and Veggie Scramble with Toast

This is one of my favorite breakfasts. It's easy, healthy, and delicious. It is also very satisfying to know that you're eating veggies in your breakfast!! And you'll find that you feel full for quite awhile after eating this! Ingredients : 1/3 - 1/2 C. Chopped veggies (any kind you like - I used mushrooms, red, yellow, and orange peppers, and onions) 2 eggs 2 Tbsp. shredded cheese (any kind you like - I used Monterey Jack) 1 tsp. olive oil fresh flat leaf parsley or cilantro, chopped for garnish whole grain bread (I like to use Sara Lee's 45 Calories and Delightful bread) Directions : Heat your oil in your saute pan over medium heat. Saute all your vegetables until tender, 3-4 minutes. Mix your eggs together in a bowl with a fork or whisk. Add in your eggs and cheese to the pan with your veggies. Stir until firm, but not brown. Add salt and pepper to taste. Sprinkle with parsley or cilantro. Toast your bread, and enjoy together!

Jacque Made: a place to share my creative side.

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