I know that many folks around the globe are experiencing a real heat wave , if not a super heat wave in this summer of 2009. On the other side of the stick are the people that are having a cold, wet and stormy “summer” with only a few days of sun here and there. I fall into the latter category and I’m having a true identity crisis. One day I’m baking bread and the next a cooling smoothie followed by hot tea and the next making scones and a baked chicken dinner. Well, this is a hot tea day. I wanted something a bit spicy but still smooth and comforting. This blend really hit’s that mark. I used Chai Spice tea with the mellow warmth of Amaretto liqueur and the smooth richness of half and half cream (feel free to use as much or little of the half and half as you might like)
SERVES: 1
INGREDIENTS:
- 3/4 cup hot brewed Chai tea
- 1 or 2 ounces Amaretto liqueur
- 2 ounces half and half cream
DIRECTIONS:
- Brew the tea strong and while it’s steeping warm your mug or glass.
- Add the Amaretto to the warmed mug or glass.
- Pour the hot Chai tea over the Amaretto and stir.
- Add up to the full 2 ounces of half and half.
- Stir again and enjoy.
Here’s a wonderful bread that I have made a couple of times now with outstanding results. I much prefer to make my own bread than buy it because I don’t add any chemicals and I know that it’s wholesome and healthy. This recipe makes both bread and buns equally well and is great for sandwiches or toast. If you like bread that doesn’t just take a back seat but is a partner in a meal this is for you. It’s sure one of my favorites.
MAKES: 1 loaf
INGREDIENTS:
- 1 (1/4 ounce) package active dry yeast
- 1/4 cup warm water (110F-115F)
- 1/2 cup milk, scalded
- 1/4 cup sugar or Splenda sugar substitute
- 1/4 cup butter
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried basil, dried, crushed
- 1/2 teaspoon dried thyme, dried, crushed
- 1/2 teaspoon dried oregano, dried, crushed
- 1/2 teaspoon dried rosemary, dried, crushed
- 1 egg, room temperature, well beaten
- 2-2 1/2 cups whole wheat flour
- 1/4 cup walnuts, finely chopped
- all-purpose flour, for kneading
DIRECTIONS:
- In a small bowl, dissolve the yeast in the water and let stand until it is spongy.
- In a large warm mixing bowl, pour the hot milk over the sugar, butter, salt and herbs; stir to melt the butter.
- When mixture cools to 110F -115F, stir in beaten egg and yeast mixture.
- Gradually add about half of the flour, stirring first with a wooden spoon or dough hook if using an electric mixer.
- Mix in the nuts.
- Add just enough flour to make a soft, non-sticky dough.
- Turn out on a lightly floured surface, knead until the dough is satiny.
- Lightly oil a large, warm bowl and place the dough inside, turning once to cover with oil.
- Cover with a clean kitchen towel and let stand in a warm place (80F) until it has doubled in size, about 1 hour and 10 minutes.
- Knock the dough back and shape into a loaf.
- Place in a buttered or oiled bread loaf pan and again set in a warm spot until it doubles in size, about 45 minutes.
- Bake at 375F about 30 minutes or until the loaf is brown and sounds hollow when thumped with your fingers.
- Turn out to cool on a wire rack.
- Store in a plastic bag to keep it moist.
This recipe is flavor loaded to the max. It can be done on the outdoor grill or in your broiler if the weather isn’t so nice or you live in an apartment and don’t have an outdoor BBQ. Here is an advance tip for you: If you’ll be serving this to anyone with dental problems or to granddad who wears dentures either pound the coffee beans and peppercorns very fine or skip adding the coffee beans and peppercorns to theirs. The steaks will still be very tasty when prepared as directed up to the addition of the crunchy bits.
SERVES: 4
INGREDIENTS:
- 2 garlic cloves
- 1 teaspoon kosher salt, divided
- 2 tablespoons strong freshly brewed coffee
- 2 tablespoons balsamic vinegar
- 2 tablespoons whole coffee beans (not flavored beans)
- 2 teaspoons whole black peppercorns
- 2 teaspoon extra-virgin olive oil
- 4 (6 ounces each)New York Strip steaks, about 1-inch thick, trimmed of fat
DIRECTIONS:
- Preheat grill to high.
- Smash and peel garlic cloves, sprinkle with 1/4 teaspoon salt and mash into a paste with a spoon or the side of a chefs knife.
- Transfer to a small bowl and whisk in coffee and vinegar.
- Place coffee beans and peppercorns on a cutting board wrapped in a packet of waxed paper; coarsely crush with the bottom of a heavy pan.
- Mix the crushed coffee beans and peppercorns together.
- Rub steaks with oil, sprinkle with the remaining 3/4 teaspoon salt and coat with the coffee-peppercorn mixture, pressing it into the meat.
- Grill 4 to 5 minutes per side for medium rare, if using the broiler 2 mins per side should do it (be sure to broil close to the heating element or flame.
- Transfer the steaks to a cutting board and let rest 5 minutes.
- Serve with the vinaigrette.
This is a very cooling and refreshing citrus beverage that can be made with fresh lemons and grapefruit (but I don’t know how many lemons and grapefruit would be needed to yield the amount of juice needed) or with the bottled juices (I used the bottled in making this). Also on the plus side is that it’s fat free and diabetic friendly when Splenda is used.
MAKES: 2 liters
INGREDIENTS:
- 2 cups bottled lemon juice
- 3 cups bottled grapefruit juice
- 2 1/2 cups fresh cold water
- 1 1/2 teaspoon vanilla extract
- Sugar or Splenda sugar substitute to taste (as much or little as you like)
- Ice
DIRECTIONS:
- Mix juices, water, sugar or Splenda and vanilla together in a large pitcher or container.
- Stir until the sugar or Splenda has dissolved.
- Refrigerate to cool or add the ice to glasses and serve at once.
TIPS:
- You can add rum, vodka or gin to this if you want a stiffer drink.
- Try adding fresh mint sprigs to the pitcher and stirring them well.
- You can replace some of the lemon and/or grapefruit juice with orange juice.
- A very nice garnish would be to use a toothpick and alternately skewer small pineapple chunks and blueberries and add one to each glass.
I can’t decide which I like better, smoothies with dairy or smoothies without dairy. As long as summer continues I’ll keep having the opportunity to test each and try to figure it out. This one is a great non-dairy option with nothing other than berries and apple juice. It’s cold, thick and simply delicious.
MAKES: 2
INGREDIENTS:
- 2 cups strawberries, fresh (cleaned and sliced)
- 1 cup blueberries, frozen
- 1 cup apple juice
- 1-2 teaspoon sugar or sugar substitute (optional, I don’t think it needs any more sweetening but some may)
- 1 cup crushed ice
DIRECTIONS:
- Place all ingredients, except ice, in blender.
- Blend for 1 min and then add the ice through the blender feed opening with blender running until mixture is the consistency you like.
- Enjoy.
In an effort to still enjoy the goodness of summer yet trim back on the fats so prevalent in the ice creams and treats of the season I came up with this yummy smoothie that will stand in for a light meal if desired. It’s nutritious and delicious as well as being diabetic friendly. The mild lemon flavor of the yogurt blends wonderfully with the strawberries and the bit of orange juice adds a touch of citric aroma while helping with the blending process
SERVES: 1
INGREDIENTS:
- 3/4 cup fat free lemon flavored yogurt (I used Yoplait Source, Lemon Chiffon flavor)
- 3 large strawberries, frozen
- 1 fresh strawberry, fresh, for garnish
- 2 teaspoons unsweetened orange juice
- 1 teaspoon Splenda sugar substitute
DIRECTIONS:
- Place all ingredients in a blender.
- Cover and blend on medium speed until smooth.
- Add more Splenda to taste if desired.
- Pour into glass.
- Serve immediately.
Here’s a light cocktail thats so good in summer. It’s fruity and has a tropical essence. This can also be made virgin by omitting the alcohol and adding 1/4 teaspoon each of coconut and vanilla extract in it’s place.
SERVES: 1
INGREDIENTS:
- 1/2 ounce coconut rum
- 1/2 ounce vanilla vodka
- 4 ounces pineapple juice
- 1/4 teaspoon marachino cherry juice
GARNISH:
with a pineapple chunk (from a can) and/or a maraschino cherry
DIRECTIONS:
- Combine rum, vodka, pineapple juice, grenadine in a shaker full of ice.
- Shake firmly until frothy.
- Pour in a martini glass and garnish with pineapple chunk and/or maraschino cherry.
TIP:
Consider making a pitcher full. Everyone is going to want more than one!
My Hubby doesn’t like curry in any form. However I don’t tell him that there is any curry in this recipe and he enjoys it. It is the very non traditional inclusion of mushroom soup that makes him like it. He’ll eat anything with mushroom soup in it and wear a smile while doing so!!
SERVES: 4
INGREDIENTS:
- 4 chicken breasts (or your favorite parts)
- 1 tablespoon olive oil
- 1 teaspoon butter (optional)
- 1 small apple, red or green and chopped fine
- 1/4 cup onion, chopped fine
- 1 garlic clove, minced fine
- 1 teaspoon curry powder
- 1/4 teaspoon salt (optional)
- 1/4 teaspoon pepper
- 1 (10 1/2 ounce) can mushroom soup (low fat is just fine)
- 1/2 cup half-and-half
- 1 pinch paprika
DIRECTIONS:
- Preheat oven to 350 degrees.
- Spray baking dish with cooking spray.
- Heat oil, (and butter if using) in a small skillet.
- *Optional step*~I brown the chicken in this skillet first, on each side.
- Remove chicken if browning and put in baking dish, or if you didn’t brown chicken, just place salt and peppered chicken pieces in baking dish.
- Add onion and apple, cook until soft over med/high heat.
- Add garlic, cooking for 30 seconds.
- Add curry powder, salt, and pepper.
- Add soup and half and half, and cook until heated.
- Ladle sauce over chicken, covering chicken.
- Place in oven, bake, uncovered~for 1 hour, or until completely done. Chicken temp should be 160 degrees internally.
Don’t let these tiny blocks of heaven fool you. They have the Devil in there souls. Thats because there is NO way that you’ll be able to eat just one…trust me on this! *blush*. The combo is heavenly delicious and you just have to commit a diet sin by eating “Just one more” time and again. You’ve been warned …now follow me to pure delight.
MAKES: 36
INGREDIENTS:
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/3 teaspoon ground ginger
- 1 pinch ground mace
- 5 tablespoons unsalted butter, cut into 5 pcs
- 4 ounces bittersweet chocolate or semisweet chocolate, coarsely chopped
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 1 cup chopped nuts: walnuts, pecans or hazelnuts all work well
- 1/2 cup plump dried cherries (make sure they are soft)
DIRECTIONS:
- Center a rack in the oven and preheat to 325F degrees.
- Line an 8″ square baking pan with parchment paper or waxed paper.
- In a small bowl, whisk together the flour, salt and spices.
- Put a heatproof bowl over a saucepan of gently simmering water.
- Put the butter in the bottom of the bowl, then add the chopped chocolates.
- Heat, stirring occasionally, just until the ingredients begin to melt -remove the bowl from the pan.
- Stir constantly until the butter and chocolate are fully melted
- Using a whisk, stir the sugars into the butter-chocolate mixture.
- Whisk in the eggs, one at a time.
- Add the vanilla and the grated orange zest and whisk the mixture well.
- Gently mix in the dry ingredients, stirring only until they are incorporated.
- Switch to a rubber spatula and fold in the nuts and cherries.
- Turn the batter into the prepared pan and even the top with the spatula.
- Bake the brownies for about 20- 25 minutes, or until the top no longer looks wet and a thin knife inserted into the center comes out clean.
- Place the pan on a rack and cool to room temperature.
- When the brownies are cool, turn them over onto the rack, peel away the foil, and invert them onto a cutting board.
- Using a ruler and a long, thin knife, cut the brownies into 1″x1″ bites.
TIP:
- Well wrapped and uncut, the brownies will keep at room temperature for 4 to 5 days; cut, they will keep for about 3 days.
- They can be frozen for up to 2 months.
I love Margaritas but not always the alcohol. This is a mix I came up with that supplies the best parts of a classic Margarita without the booze. It was invented for someone who, because of medication, can’t drink alcohol. With this he is able to enjoy the time on the deck with others and not feel left out. I have to admit that I like this a lot a too and will choose this over the alcoholic variety often. It’s cold, very citric and salty!
SERVES: 1
INGREDIENTS:
- 1 lime wedge
- coarse salt
- ice cubes
- 1 ounce lime juice
- 5 ounces lemonade (made from fresh squeezed lemon juice, sweetened slightly with Splenda or sugar)
DIRECTIONS:
- Wet the rim of an Old-Fashioned glass, then dip in salt.
- Fill glass with ice cubes.
- Pour in lime juice and lemonade.
- Garnish glass with lime wedge.
- Stir and serve.
