This lovely green cocktail is a nice balance between sweet, sour, and herbaceous. The cilantro flavor in this drink is not too overwhelming.
I love cilantro, but I understand some people don’t care for the flavor. I think basil, spinach, or arugula could be substituted for the cilantro in this recipe with delicious results.
makes 1 drink
1 handful of fresh cilantro (stems and leaves)
2 ounces gin
juice of 1/2 a lime
1/2 ounce of simple syrup (recipe below)
lime slice, to garnish
Fill a cocktail shaker 1/2 full with ice. Add all the ingredients and shake until very cold, about 30 seconds. Strain into a glass and garnish with a lime slice.
1 part sugar
1 part water
In a saucepan, combine the sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool. Store in the refrigerator for up to 4 weeks.
This is an easy tart to utilize all those summer vegetables. If you have a small eggplant, that would be a nice addition in the roasted vegetable mixture. A balsamic reduction would be excellent drizzled over the finished tart.
Summer Vegetable Tart
1 sheet puff pastry dough, defrosted
1 large sweet onion, sliced into rings
1 red bell pepper, cored and cut into strips (or rings)
1 large zucchini, ends removed and sliced
8 ounce package mushrooms (I used Baby Bellas), cleaned and sliced
2 ounces goat cheese, crumbled
1 tablespoon capers
handful fresh basil leaves, torn
salt and black pepper
Preheat the oven to 400º F.
Line a baking sheet with parchment paper. Place the sliced onion, red bell pepper, zucchini, and mushrooms on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 10 – 15 minutes until the vegetables are softened. Remove from the oven and let cool slightly.
Line the baking sheet with a fresh sheet of parchment paper. Unfold the puff pastry on a lightly floured surface. Using a rolling pin, gently roll out the puff pastry into a rectangle (try not to get it too thin). Place the puff pastry on the lined baking sheet.
Place the roasted vegetables on the puff pastry, leaving a border. Sprinkle the crumbled goat cheese, capers, and torn basil over the roasted vegetables. Drizzle the tart with olive oil and sprinkle with salt and pepper.
Bake for 20 – 25 minutes until the crust is golden. Serve warm.
I bought a spiralizer at a school fundraiser yard sale for $1 and now that it is summer and zucchini is pleniful, it’s a perfect time to use it to make zoodles (zucchini noodles).
I haven’t had much luck with growing zucchini in my garden. This year, I planted some zucchini in a bucket on my deck and so far have only gotten 2 zucchini from it. They were kind of funky-looking, but tasted great as zoodles.
I have worked on perfecting my Peanut Sauce for years and I think I have finally nailed it. This stuff is great on all kinds of noodles (rice noodles, spaghetti, zoodles, etc…) and as a sauce for grilled chicken (think Satay) and Summer Rolls.
The Peanut Sauce recipe includes a paste made from a clove of garlic. This is an excellent tutorial on how to make garlic paste with a knife. This is how I do it:
Zoodles with Peanut Sauce
Special tool needed: spiralizer
1 tablespoon (or less) of mild-tasting oil (I used canola)
4 medium-sized zucchini, ends trimmed, spiralized
1 carrot, peeled and grated
prepared Peanut Sauce (recipe below)
Heat the oil in a skillet over medium-high heat. Add the spiralized zucchini and shredded carrots and cook, tossing often with tongs, until tender (but not mushy). Turn off the heat and add the peanut sauce to the zoodles. Toss to coat. Serve topped with fresh cilantro and crushed peanuts. Can be eaten warm or cold.
1/4 cup smooth peanut butter
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 clove garlic, minced and made into a paste with the side of the knife’s blade (see tutorial video above)
1 – 2 teaspoons sriracha
juice of 1/2 lime
warm water (about 1/2 cup)
Combine the peanut butter, hoisin sauce, soy sauce, garlic past, sriracha, and lime juice. Add water, a little at a time, until you reach a somewhat thick, but pourable consistency. You want it just so that it coasts the noodles but isn’t too thick or too thin. Refrigerate any leftover sauce.
Day 12 of LID. I won’t lie, I am sick of being on this low iodine diet. It is easier, in a way, this time, but that doesn’t change the fact it is a soul-crusher.
I had some time to bake this morning and I used my Easy White Bread recipe to create these Cinnamon Rolls. I was really, really happy with the results. These are quite possibly the best cinnamon rolls I have ever made. They definitely lifted my spirits.
For the dough:
3/4 cup water
1 tablespoon olive oil
2 cups flour, plus more for kneading
1 tablespoon sugar
1 teaspoon kosher salt
1 1/2 teaspoons yeast
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 – 3 tablespoons Earth Balance Soy Free Buttery Spread
1/2 cup powdered sugar
1/4 teaspoon vanilla
enough water to make a thick, but pourable icing
Put the dough ingredients into a bread machine in the order given. The yeast should be the last ingredient going into the bread machine. Set the machine to the dough setting and press start. Let the machine do the mixing and kneading for you. Once the machine is finished, turn the dough out into an oiled bowl. Cover and let the dough rise until doubled in size, about an hour.
Punch down the dough and turn out onto a floured surface. The dough will probably be sticky. Knead the dough a couple of times, adding a little more flour to prevent sticking. Flour a rolling pin and roll the dough out evenly into a rectangle that is about 9 X 13 inches. Spread the Earth Balance spread evenly over the top of the rolled out dough. Combine the brown sugar and cinnamon in a bowl and spread evenly over the Earth Balance spread. Starting at the shorter side, roll up the dough. Pinch the seam to close. Slice into 12 even slices. Spray a 9 X 9-inch square baking pan or a 9″ round cake pan with cooking spray and place the slices in the pan. Let rise until doubled in size, about 45 minutes.
Preheat the oven to 350°F.
Bake the cinnamon rolls for 25 minutes, or until golden brown. Remove from the oven and let cool slightly.
Meanwhile, make the icing. Mix the powdered sugar, vanilla, and a little water at a time until you get a thick, but pourable consistency. Drizzle evenly over the cinnamon rolls.
Happy New Year!!
I’m not feeling too hopeful as 2017 starts. I am trying to counteract my bleak outlook with a New Year’s tradition for good luck, eating black eyed peas. This Vegetable Jambalaya is a delicious delivery system for black eyed peas. This recipe makes a big batch so there will be plenty to share with family and friends or to have for leftovers. I don’t recommend freezing leftovers, though. Upon reheating, the rice gets really mushy.
Serve the Vegetable Jambalaya with Blacked Eyed Peas with crusty bread and a salad for a complete meal.
Vegetable Jambalaya with Black Eyed Peas
3 tablespoons canola oil
1 large onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 carrot, peeled and diced
1 red bell pepper, cored, seeded and diced
1 green bell pepper, cored, seeded and diced
1 14.5 ounce can black-eyed peas, drained
1 15.5 ounce can diced tomatoes, with their juices
3 1/4 cup vegetable broth
1 teaspoon dried thyme
2 teaspoon paprika
1/8 teaspoon cayenne, or to taste
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 bay leaf
2 medium zucchini, diced
1 1/2 cups uncooked long grain white rice
2 tablespoons chopped flat leaf parsley (optional)
Heat oil in a large, heavy pot over medium heat. Add the onion and cook until softened, about 10 minutes. Add the garlic, celery, and carrots. Cook, stirring, 1 minute longer.
Add the bell peppers, black-eyed peas, tomatoes with juices, vegetable broth, dried thyme, paprika, cayenne, salt, pepper, and bay leaf. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and cook, partially covered, for 10 minutes for flavors to blend.
Add the zucchini, turn heat back up to medium-high and bring the mixture to a boil again. Stir in the rice, cover, reduce heat to low. Cook for 20 minutes. Do not lift the lid or stir the jambalaya. After 20 minutes, check to make sure all of the liquid has cooked out. If some liquid remains, replace lid and cook a few more minutes or until all the liquid is gone. Be careful not to burn the bottom of the jambalaya. Remove bay leaf, fluff jambalaya with a fork, and mix in the chopped parsley, if using.
Recently, one of my customers gave me a bunch of Fuyu persimmons from her tree. Best tip ever. Fuyu Persimmons are delicious!
There are basically two types of persimmons, astringent and non-astringent. Astringent persimmons must be very, very ripe before they can be consumed. Non-astringent persimmons can be eaten when firm. Fuyu persimmons are non-astringent. They have a taste and texture similar to pears and apples. They are great eaten raw, in salads, and in salsas. They are also delicious baked into pies or crumbles.
Cinnamon and pistachios compliment the flavor of persimmons, so I wanted to incorporate them into this recipe. The persimmons I had were very sweet, so I didn’t have to add much sugar. Feel free to adjust the sweetness level based on how your fruit tastes. I served this crumble with some whipped cream. So good.
Fuyu Persimmon Crumble
6 Fuyu persimmons,
3 tablespoons sugar
1/4 teaspoon ground cinnamon
1/2 cup oats
1/4 cup flour
1/4 cup chopped pistachios
2 tablespoons brown sugar
2 tablespoons butter
Preheat oven to 350° F.
Cut off the stem end of the persimmons. Peel and cut each in half. Slice each half and place pieces in a bowl. Sprinkle the sugar and cinnamon over the persimmons and mix well. Place in a small oiled baking dish.
In a bowl, combine the oats, flour, chopped pistachios, and brown sugar. Work the butter into the mixture with a fork, pastry cutter, or your hands. Spread evenly over the fruit in the baking dish. Bake at 350° for 40 to 50 minutes, or until the crumble is golden brown and the fruit is bubbly. Serve warm or at room temperature.
I haven’t blogged in so long. Life has been really busy. I’m not getting into the kitchen much. Plus, it’s been so hot this summer, I don’t even want to cook to avoid heating up the house. To make things worse, the hard drive on my computer died and I lost so many pictures, including food pics for future posts. I thought I had backed up my computer this past spring, but that appears to not be the case. I lost a year and a half worth of pictures and documents. Stop what you are doing and back up your hard drive right now. I’ve been spending my extra time trying to compile my pictures from various sources and organize them. I’m not sure if I will ever finish this daunting task.
It is finally starting to cool down here in South Carolina. It was only in the low 80’s today. My hubby is out of town and my youngest son didn’t have a soccer game today so I got to spend some time cooking. I baked some brownies and then started working on this soup.
Southwestern Split Pea Soup
2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 jalapeno, seeded and minced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
1 10 oz. can diced tomatoes and green chiles (Rotel)
7 cups vegetable broth
1/2 cup green split peas
1 large Russet potato, peeled and diced
1 cup frozen corn
1 zucchini, chopped
fresh cilantro, chopped
In a soup pot, heat the olive oil over medium-high heat. Add the onion, celery, carrots, and jalapeno. Cook until the vegetables are tender. Add the minced garlic and cook 1 minute longer. Add the cumin, chili powder, coriander, Rotel (including the juices), dried split peas, and vegetable broth. Bring to a simmer and cook for 20 minutes. Add the potato, corn, and zucchini. Cook until the split peas and potato are tender, about another 20 minutes. Season the soup with salt and pepper. Stir in the chopped cilantro and serve.