Strawberries and Cream Protein Shake

May 21: National Strawberries and Cream Day

A shake made with strawberries and cream is pretty in pink—but it packs a punch when protein powder is mixed in.  After a hard workout at the gym, Highlander replenishes himself with a healthy and nutritious shake like the one photographed above. It’s tough enough for building muscle and tasty enough for a blog recipe post on National Strawberries and Cream Day.

Recipe

(Adapted from Protein Body Building)

Ingredients

• 8 fresh strawberries
• 4 tablespoons light or fat-free sour cream
• 1 ½ cups fat-free cold milk
• 4 tablespoons strawberry-flavored whey protein powder (we used Labrada Lean Body wild strawberry hi-protein meal replacement packet)

Directions

Wash the strawberries and cut off their leafy tops. Put them in a blender with the sour cream, milk and protein powder. Blend to liquefy all the ingredients.  Pour the shake into a tall glass. Garnish with a strawberry.

Notes

• Substitutions can be made for this recipe. Use water or juice instead of milk and vanilla-flavored whey protein powder instead of strawberry-flavored.
• Search our blog for posts on other healthy recipes.

Quiche Lorraine

May 20: National Quiche Lorraine Day

Quiche Lorraine was served at our shower on the mainland for our friends who were not able to make it to our wedding in Hawaii. Dr. Natalie R., who hosted this event for us, was raised in France as the daughter of a diplomat. Even with her privileged upbringing, she still learned to cook classic French food for her family and friends. We felt both lucky and luxurious when she shared her culture and cuisine at our special occasion!

For National Quiche Lorraine Day, we re-create the popular pie that Dr. Natalie made for our wedding shower by adapting a recipe from Julia Child’s famous cookbook, “Mastering the Art of French Cooking.”

Recipe

(Adapted from Mastering the Art of French Cooking by Julia Child)

For the crust

• 2 cups flour
• 1⁄4 teaspoon salt
• pinch of sugar
• 1 stick (1/2 cup) cold butter, cut into small pieces
 (we used President brand butter imported from France)
• 3 tablespoons of cold vegetable shortening
• 6 tablespoons ice water
• 1 egg, lightly beaten

Directions

In a large bowl, sift the flour, salt and sugar together. Use a pastry cutter to work in the butter and shortening until the flour turns into a coarse meal. Add the water and stir to form a sticky dough. Roll into a ball, flatten into a small round, dust with flour and cover in plastic wrap. Refrigerate for at least two hours to set.

Bring the dough to room temperature before rolling it out on a lightly floured surface. Generously butter a tart pan and place the dough in it, flattening the bottom and bringing it up on the sides.  Trim around the rim.  Prick the bottom of the crust with a fork. Line the dough with buttered foil and add pie weights on top. Bake in a preheated oven at 400 degrees F for 20-25 minutes to set the crust.  Remove the foil and weights and brush the bottom, sides and edges with egg. Bake the crust for another 5-10 minutes until it begins to brown.  Remove from the oven and pour in the filling.

For the filling

• ¾ cup cooked real bacon pieces (we have used Hormel and Oscar Mayer brands)
• 2 eggs, lightly beaten
• 1 ½ cups heavy cream
• ½ teaspoon salt
• black pepper to taste
• nutmeg to taste

Directions

Lay the bacon pieces on the bottom of the crust.  Beat the eggs, cream, salt, pepper and nutmeg together until well blended.  Pour over the bacon in the crust.  Bake in a preheated oven at 375 degrees F for 45 minutes or until the egg mixture is cooked in the middle, puffed up and golden.  Remove from the oven, carefully take out the quiche from the tart pan, slice into wedges and serve warm.

Notes

• Real bacon bits and pieces can be found where salad dressings and toppings are sold in the grocery store. Or cook bacon slices, drain on paper towels and crumble them for this recipe.

Cheese Soufflé

May 18: National Cheese Soufflé Day

Cheese gets sophisticated as a soufflé on its own national food holiday.  Highlander, who would often make omelets with cheese for breakfast or brunch, feels special when Islander prepares this light and airy dish as an alternative. Going the “eggs-tra” mile in making this soufflé may sound cheesy but it is a nice change and a challenge.

Recipe

(Adapted from The Pleasures of Cooking for One by Judith Jones)

Ingredients

• 3 tablespoons butter, divided
• 1-2 tablespoons of grated Parmesan cheese
• 2 tablespoons flour
• ½ cup milk
• pinch of salt
• pinch of paprika
• 2 egg yolks
• 4 egg whites
• pinch of cream of tartar
• 2/3 cup grated cheddar cheese

Directions

Grease the bottom and sides of four mini ramekins with 1 tablespoon of butter.  Sprinkle Parmesan cheese over the butter. In a small saucepan, melt 2 tablespoons of butter on low heat. Mix in the flour until smooth and creamy.  Pour in the milk and stir until slightly thickened.  Add the salt and paprika. Remove from heat and whisk the egg yolks into the mixture.

Beat the egg whites with a pinch of cream of tartar until firm.  Fold a little of the meringue into the egg mixture.  Add half of the cheddar cheese.  Fold in the rest of the meringue and cheese.  Mix gently until well incorporated.  Fill each ramekin to the top. Place the ramekins on a baking sheet.  Bake in a preheated oven at 375 degrees F for 15 minutes.  The soufflés should rise and the tops will turn golden brown.  Remove from the oven and serve immediately.

Notes

• The original recipe yields one big serving, so we shared the cheese soufflé. We doubled this recipe for our blog and were able to fill four mini ramekins.
• The soufflé will rise but fall within a few minutes out of the oven. The deflated dish still tastes great.