Smooth Operator

Dairy is a no-no on the Paleo Diet but I happen to love smoothies.  I find them to be quick, filling, and especially tasty on a hot summer day.  Yesterday I made my smoothie with almond milk instead of traditional cow’s milk or yogurt and I would never have known the difference if I didn’t assemble it myself.

Strawberry and Banana Almond Milk Smoothie

You absolutely do not have to follow this recipe exactly but for those who like direction I am supplying you with my list of ingredients.  I particularly like to use bananas in smoothies as I think they give a creamy consistency, but you can use whichever fruits you have or like the best.

• 1 banana, frozen (if using a banana at room temperature, increase the amount of ice)
• About 6 whole medium-large strawberries, stems and leaves removed
• 1/2 cup unsweetened vanilla almond milk
• About 4 ice cubes (or more, if you aren’t using a frozen banana)
• 1/4 teaspoon raw honey (optional)

Peel your banana by either microwaving it for a few seconds or by running it under hot water.  I then use a knife that I’ve warmed under hot water to slice it, and then I remove the peel with my hands.  Place all ingredients in a blender and run the blender until all the ice has been broken down.  Serve/eat immediately.  

Smoothies are a great way to get in some extra fruits during the day, and you can even add in ground flax seed if you want to boost the omega-3′s and fiber in your diet.  This is an easy breakfast to take on the go, or a quick way to replenish after a good workout.  Enjoy…

Life’s A Beach

It’s summertime here in south Texas and my girlfriend, Michelle, and I planned a picnic on the beach to enjoy the surf and sun.  Knowing that we’d be outside all day, we consciously made dishes that would sit out well in the heat of the day.  While our husbands worked on a grill cooking the burgers and dogs, Michelle and I got to work setting up a buffet for the drinks and sides.

Bloody Mary Skewers

    

I love bloody mary’s and something about going to the beach always puts me in the mood for a spicy tomato juice cocktail.  Michelle and I assembled a few skewers to garnish our drinks, and I have to say they made all the difference.  We went the easy route and just used Mr. &. Mrs. T’s Bold and Spicy Bloody Mary Mix, but you can find my own recipe for the drink here.

• Long Skewers
• Lemons
• Whole dill pickles
• Cocktail onions (found in a jar)
• Green olives (ours were stuffed with a garlic clove instead of pimento)
• Pickled okra (found in a jar)
• Pickled cauliflower (found in a jar) — we forgot to use these though!
• Fresh celery 
• Old Bay seasoning

Slice the dill pickles and okra into rounds and cut each lemon into about 8 wedges.  Wash the celery stalks and cut them into about 1 inch long pieces.  Thread at least one of each piece of garnish onto a skewer, finishing with the lemon wedge so that the drinker can easily remove the lemon and squeeze its juice into their glass.  Sprinkle the assembled skewers with some Old Bay and refrigerate until ready to serve.

 

Italian Pasta Salad

This is Michelle’s specialty pasta salad and it’s become a favorite in our household as well.  The following recipe fills a 4 quart bowl, enough to feed a large party.

• 1 box of your favorite ‘short’ pasta (she used the ‘wheels’)
• 1 1/2 packets Good Seasoning Italian dressing mix, mixed with vinegar, water and oil according to package directions
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 3/4 cup grated parmesan cheese
• As much of the following as you’d like to add:

                        -Monterey Jack cheese, cut into small cubes

                        -Green olives, sliced (she used the olives with red pepper flakes from

                          the pepper bar)

                        -Hard salami, cut into small cubes or small slices

The night before you plan on eating, boil and drain the pasta.  Toss the cooked pasta with about 2/3 of the salad dressing and refrigerate overnight to allow the noodles to absorb the dressing.  Before serving, toss in the remaining ingredients and add more salad dressing as needed. 

 

Crudites with Herb and Feta Dip

This veggie dip is not only good for an outdoor picnic, it’s easy to make and healthy to boot.  The original recipe is from Eating Well, and I’ve made it both as written and as it is below.  This recipe yields 2 cups of dip.

• 1 15 ounce can cannellini beans, drained and rinsed
• 3/4 cup plain, nonfat yogurt
• 1/2 cup (4 ounces) feta cheese, crumbled
• 1-2 tablespoons fresh lemon juice, to taste
• 1/4 cup roughly chopped fresh flat leaf Italian parsley
• 1/4 cup roughly chopped fresh dill
• 1/4 cup roughly chopped fresh chives
• 1 teaspoon freshly ground black pepper, or to taste
• 1 teaspoon garlic salt
• Sprinkle of salt, to taste (optional)

Throw everything together in a food processor and mix until smooth.  Refrigerate until ready to serve.  We ate this with raw broccoli and cauliflower florets, cucumber rounds, sliced red bell pepper, and celery stalks.

 

Corn and Green Bean Salad

Unfortunately I threw this salad together without writing the complete instructions down, but I’ll give you the basics to make it.  It’s light and summery and works well by itself or on top of greens for a salad.  This recipe makes slightly less than 4 quarts.

• About 2 pounds fresh green beans, ends trimmed
• 6 medium-sized ears fresh corn on the cob
• 1 package grape tomatoes, halved
• 1 tup mini fresh mozzarella balls, drained
• 5-6 shallots, sliced
• Canola oil
• White balsamic vinegar
• Salt and freshly ground black pepper, to taste

Cut the corn off of each ear, and discard the cleaned ears.  Bring a large pot of water to a boil and put the green beans in the water for about 1-2 minutes.  Add the corn kernels and sliced shallots to the water and blanch for about 1-2 minutes more.  Use a slotted spoon to transfer the veggies to a bowl of ice water, then drain the water with a colander.  Stir in the grape tomato halves and mozzarella balls.  Toss with about equal parts oil and vinegar, and add salt and pepper to taste.  Refrigerate until ready to serve.

In all, we had a wonderful day on the Gulf coastline.  With a good group of friends, food a plenty, and a few drinks to go around, it was the perfect way to kick off the beach season here.  Enjoy…

Gone Nutty

A few years back I spent St. Patrick’s Day in Annapolis, Maryland, with my good friend Kerry.  We planted ourselves at a table in one of the many Irish pubs in the downtown area and stayed there all day and well into the night.  This year I wanted to take myself back to that night and so I recreated our Irish drink of choice at home.

Hot Nutty Irishman

This cocktail is perfect for a cool night and is a nice change from the standard Irish coffee.  You can make an iced nutty Irishman simply by chilling the coffee and pouring the whole thing over ice.  This recipe makes one serving.

• 1 1/2 ounces (1 shot) Bailey’s Irish Cream liqueur
• 1 1/2 ounces (1 shot) Frangelico (hazelnut) liqueur
• 4 ounces hot, freshly brewed coffee
• Whipped cream – optional (I used fat free)
• Cocoa powder or shaved chocolate for garnish – optional

Pour the Bailey’s and Frangelico in the bottom of your cup, glass, or mug.  Pour your hot coffee into the cup, top with whipped cream, and sprinkle with your cocoa powder or chocolate shavings.

This drink is just strong enough, just sweet enough, and just different enough to be my favorite after dinner cocktail.  It warms you from the inside out and is creamy and bitter and sweet, all with a distinct hazelnut undertone.  As we joke, ‘I always like a Hot Nutty Irishman – and the drink’s pretty good, too!’  Enjoy…

I Needa Margarita

In anticipation of the change in seasons I was craving a drink that embodies summertime, something light and bright and fruity.  Since limes are 15 cents a piece here, I knew it was only right to make up a batch of tangy margaritas for myself and my friends.

Fresh Margaritas on the Rocks

I needed a juicer for this recipe, so I picked up a cheap, $10 one at the store and I am so glad that I did – I know I will be using it over and over for many different recipes.  I tried to put the peel of my orange in the pot while I made the simple syrup to infuse it with the citrus oils, but I don’t know that it made much of a difference.  This recipe makes about 7 cups of margaritas.

• 18 ounces fresh lime juice (I used 15 limes)
• 4 ounces (1/2 cup) fresh orange juice (I used 1 orange)
• 24 ounces (3 cups) good quality tequila (I used Jose Cuervo)
• 6 ounces water
• 3/4 cup sugar

In a small pot, heat the sugar and water (and orange peel, if you want to try to infuse the simple syrup with orange flavor) over low heat, stirring until the sugar dissolves.  Combine your simple syrup with the tequila and fresh lime and orange juice in a large pitcher.  Stir to combine well and refrigerate until you are ready to drink.  Pour over ice to serve.

After making these at home, I don’t know if I can go back to the bottled mixer again.  This margarita recipe is cost affective, you can control the amount of sugar that goes into it, and you just can’t beat the bright, tart flavor of freshly squeezed fruit juice.  Enjoy…

Mull This One Over

Each year I make a batch of small gifts to give out to coworkers, neighbors, or friends for the holidays.  Usually it’s a baked good or candy, but this year I thought I’d do something different, something that wouldn’t make feel as guilty to taste test the finished product.

Mulling Sachets for Mulled Cider or Wine

 I didn’t have time to dry my own orange and lemon zest, but to do so you would simply use a peeler to make strips of the fruit peel and let them sit overnight to dry.  Instead, I purchased bottles of ground dried lemon and dried orange peel; this way isn’t as flavorful and a bit of the ground zest will slip through the sachet, but it’s much easier and less time consuming.  This recipe will make 6 mulling sachets.

• 1 package cheese cloth
• kitchen twine or string
• 12 cinnamon sticks
• 2 whole nutmegs
• 2 tablespoons whole allspice berries
• 2 tablespoons whole cloves
• 2 tablespoons plus 2 teaspoons dried orange peel (fresh or bottled)
• 2 tablespoons plus 2 teaspoons dried lemon peel (fresh or bottled)

Place the cinnamon sticks and nutmegs into a Ziploc bag and seal.  Beat the bag with a rolling pin or heavy pan until the cinnamon and nutmeg are broken into pieces.  Pour the cinnamon and nutmeg into a bowl and add the rest of the spices and lemon and orange peel together in a bowl.  Stir to combine.

Unfold the cheesecloth and cut it into 12 equally sized squares.  Lay two squares of the cheesecloth on top of one another, and place about 3 tablespoons of the spice mixture in the center of the cloth.  Pul the corners up and together and tie with a piece of kitchen twine or string.

I wrapped these in cellphane gift bags and included the following directions for making mulled wine or cider:

For Mulled Wine:

• Dissolve 1/3 cup sugar in 1/2 cup water in a large pot over medium heat. 
• Add mulling sahet and one bottle red wine.
• Reduce heat to low, cover, and heat for 20 minutes.
• Do not boil wine!

For Mulled Cider:

• Place mulling sachet in large pot with 8 cups apple cider.
• Bring liquid to a boil
• Reduce heat, cover, and simmer for 30-35 minutes

These mulling sachets are an inexpensive gift idea that can easily be made in a night or two with no cooking required.  They are a nice change from my usual baked goods (although I always appreciate receiving homemade treats!) and they are perfect for the cold weather season.  As you warm your drinks on the stove, the mulling sachets will infuse the liquid with spiced flavor and your house will immediately smell of the season.  Enjoy…

The Original Cocktail

There are few cocktails that stand the true test of time, and the Old Fashioned is one of them.  It is simple, strong, and a drink meant to sip, and it’s one that holds a special place in my memory.  While I was living in Annapolis, Maryland, I spent a few leisurely evenings at McGarvey’s Saloon and Oyster Bar, where my old roommate and I would chat over classic Old Fashioneds.

The Old Fashioned

The ingredients below are for a very basic but traditional Old Fashioned.  The modern version of the drink is topped off with a splash of club soda, but this is a more recent addition to the recipe.  Feel free to make this according to your own taste.

• 1 cube sugar, or 1 teaspoon sugar
• 1 teaspoon water
• 1/2 slice fresh orange
• 2 dashes Angostura bitters
• 1-2 ice cubes
• 1.5 ounces bourbon whisky or rye whisky
• 1-2 maraschino cherries for garnish
• 1 lemon peel for garnish

In the bottom of an Old Fashioned glass, or rocks glass, dissolve the sugar in the water.  The sugar grains with dissolve easier in water than in liquor, so it is important that you do this first.  Swirl the sugar water around to coat the sides of the glass.  Add the orange piece and muddle it in the bottom of the glass.  Add the bitters and the ice, and pour the bourbon in the glass.  Garnish with the lemon peel and cherries.

Old Fashioneds are said to be the original cocktail, going back to the 1800′s and predating both the Martini and the Manhattan.  It is a drink that you can relax with on a summer evening and one that will warm you on a chilly night, but it is best served with a close friend and some time to talk.  Enjoy…

Peachy Keen

This weekend we were celebrating a birthday at a friend’s house and I wanted to bring a cocktail to share with the hosts and guests.  Since stone fruits are in season now here in south Texas I thought they would work well as a fruity addition to a light drink.

Peach and Raspberry White Sangria

• 1 bottle white wine (Reisling, Sauvingnon Blanc, or Pinot Grigio)
• 1 large peach, sliced
• 1 white nectarine, sliced (if you can’t find these, substitue with another peach or regular nectarine)
• 1 cup peach nectar (I used the Goya can of peach nectar, found in the ‘ethnic’ food aisle)
• 1/4 cup brandy
• 1/4 cup lemon juice (fresh is best)
• 1/4 cup water
• 1/4 cup white granulated sugar
• 6 ounces fresh raspberries
• 1 bottle prosecco (or sparkling white wine)

In a small saucepan, heat the water and sugar together and stir until the sugar has dissolved, creating a simple syrup.  Add the simple syrup and all the remaining ingredients, except for the raspberries and the sparkling wine, to a large pitcher.  Stir well and chill for a few hours.  Add the berries and sparkling wine to the pitcher right before serving and stir to combine.  Pour over ice to serve.

This came out the be a refreshing wine cocktail that was light and fruity and fizzy.  The sparkling wine added a slight zing to the soaked fruit pieces in this sweet late summer drink.  Enjoy…

Fluffed

I spent yesterday relaxing after a long run, laying on the couch while it stormed outside my window.  We popped kettle corn, watched movies, and I wanted a cozy drink to go with it.  I’ve never attempted to make homemade marshmallows but the idea was appealing to me and it turned out to be easier than I ever imagined.

Homemade Cinnamon and Vanilla Bean Marshmallows

I confess that these are much easier with a stand mixer, as you’ll need to whip the ingredients together for 12-15 minutes straight.  You can substitute the flavorings for anything you desire, coat the marshmellows with other powders, or even swirl in food colorings for different seasons or holidays.  The possiblities are endless!

• 3 packets gelatin
• 1/2 cup cold water plus 1/4 cup water
• 2 cups granulated, white sugar
• 2/3 cup light corn syrup
• 1/4 teaspoon salt
• 1 vanilla bean
• 3/4 teaspoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 3 tablespoons corn starch
• 3 tablespoons confectioners sugar

Let the gelatin and 1/2 cup of cold water sit in your mixing bowl for 10 minutes.  Meanwhile, in a small or medium saucepan, bring the other 1/4 cup water, granulated sugar, and corn syrup to a rolling boil and allow to boil for 1 minute.  Pour the hot sugar mixture over the gelatin mixture, add the salt, and whip with the whisk attachment on high for 12-15 minutes, until it is warm and thick and marshmallowy.  Split the vanilla bean lengthwise with a sharp paring knife and scrape out the vanilla seeds.  Add the vanilla seeds, vanilla extract, and cinnamon to the mixing bowl and mix on low until evenly combined.

Line the inside of a 9×9 inch pan with plastic wrap and spray it with cooking spray.  Spray a spatula (and your fingers, if you plan on utilizing them too) with cooking spray and pour the marshmallow mixture into the pan, spreading it evenly.  Top with another sheet of plastic wrap, oiled with cooking spray on the side that will rest on the marshmallow.  Let sit for a few hours, or overnight. 

To cut, spray a pizza cutter (or knife) with cooking spray and cut marshmallows into about 40 cubes.  Stir the confectioners sugar and corn starch together on a plate, and dredge all sides of each marshmallow cube in the corn starch mixture.  The powder coating will absorb into the marshmallows and will allow you to handle them without getting your fingers sticky.  Place in an air-tight container and seal for storage.

These marshmallows are light and fluffy and so much better than store-bought.  They took about 30 minutes total to make and clean up was surprisingly easy (thanks to the cooking spray and the plastic wrap).  They would make a great holiday gift, a welcome change from typical cookies or peppermint bark.  I had mine on top of a warm mug of mocha cappucino, the creamy cinnamon and vanilla melting into the chocolately coffee.  Enjoy…

A Twist On Tea

For as long as I can remember, our wonderful family friend, Laura, brought a special iced tea to our family get togethers.  I recall trying to savor this drink slowly so as not to down the entire pitcher myself.  Laura eventually passed the recipe along to my sisters and me and we have been making it ourselves ever since.  

Fruited Mint Iced Tea

Being from Maryland, where my husband tells me is above the ‘sweet tea’ line, I never grew up with sweetened iced tea.  I still don’t drink much sweet tea with the exception of this citrus and mint-infused version.

• About 8 cups of water
• 5 tea bags (I used regular Lipton tea)
• About 25 fresh mint leaves, plus more for garnish
• 1 cup fresh orange juice (pulp free is best)
• 1/4 cup lemon juice (fresh or bottled)
• 3/4 OR 1 cup white sugar, to taste
• Ice cubes
• Lemon and orange slices

Bring 3 cups of the water to a boil in a medium saucepan.  Turn the heat off, add the tea bags and mint, cover the pot, and let it steep for 5 minutes.  Remove the tea bags and discard.  Tip:  Do not squeeze the water out of each bag or else you will end up with the bitter tanins from the tea in your drink.  While the water is still hot, add the sugar and stir to dissolve completely.  Add the orange and lemon juice to the pot and stir to combine.  Transfer to a pitcher and add 3-4 cups cold water (to taste).  Add ice cubes and lemon and orange slices to the pitcher. 

This is a casual yet sophisticated drink that is perfect for anything from bridal or baby showers, to brunches, to barbeques.  It has a permanent spot on our family beverage bar and should probably be doubled to accomodate all the people who will be raving about it.  Enjoy…

Sunday Bloody Sunday

Sunday rolled around and, seeing as it was a long weekend, we had a nice lazy day planned.  With no errands to run or work to do, the afternoon most certainly called for some late-summer cocktails.  I summoned my Maryland roots and created an Annapolitan version of one of my personal favorites.

The Bloody Maryland

I mixed the following ingredients for this drink in a cocktail shaker with a few cubes of ice.

• 3 ounces good quality vodka (I used Kettle One)
• 6 ounces V8 tomato juice (I used low sodium V8 and it didn’t make a difference)
• 1/2 teaspoon prepared horseradish
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon Old Bay seasoning
• 2 tablespoons lemon juice
• 5-6 dashes hot sauce (or to taste)
• 2 pinches of table salt
• A few grinds from your pepper mill

Place the lid on the shaker and give it a few hearty shakes.  Wet the rims of your glasses with lemon juice and dredge them in Old Bay seasoning.  Fill your glasses with ice and strain your tomato juice mixture over the cubes.  Garnish with a stick of celery and serve.  Other garnishes could include a wedge of lemon, a skewer of olives, or a peeled and deveined shrimp.  Enjoy…