Fruity Cole Slaw

At a young age I was introduced to a slightly sweet coleslaw with fruit and marshmallows that a local Mexican restaurant served with their grilled chicken dishes. I'm not sure why they served a version of slaw like that, since I'm pretty sure that's not something that would be served in Mexico.

Anyway, it became a fast favorite and it was hard to eat regular coleslaw after that.

As I was walking past the bags of prepared cabbage (slaw mix) in the produce section, I suddenly remembered the fruit slaw I'd had so long ago and knew I had most of the ingredients already on hand.

I did buy the shredded cabbage/shredded carrot mix, just for convenience.

Ingredients:

1 lb. bag cole slaw mix

1 or 2 diced apples (I used 1 pink lady)

1 lrg. 20 oz. can crushed pineapple with juice

1/2 C chopped pecans

1/2 C mayonnaise

1 1/2 C small marshmallows

1 T sugar (optional)

Mix together in large bowl and allow to chill for 30 mins. before serving.

This makes enough for 8-10 people or more, so it would be perfect to take to a cookout this summer.

We ate ours with sloppy joes.

I would share the recipe for the "joes" but I didn't care for the one I tried.

It was okay, but too sweet. I'll keep looking and post it when I find one.

Another Kitchen Must have

I own a blender.

I never use it.

It sits in my kitchen cabinet collecting dust.

Maybe it's time to give it away?

Perhaps you are wondering how I can blog about smoothies and then confess that I don't use my blender.

This is why:

Allow me to introduce you to a kitchen essential that I use everyday. 

Everyday.

An Immersion blender, stick blender, or hand blender.
Whatever you want to call it
it blends, and really well.

With all the different attachments that come with it I can also chop, whip, dice, and puree.

I love that you can stick it right into liquids without getting another thing dirty.

For instance, say you want to make hummus, and you have all your ingredients in a bowl already. You can blend it up until smooth and serve right out of that same bowl without the need to transfer to another dish.

My other favorite use is when I have a soup that needs to my pureed, like butternut squash. No need to ladle hot liquids into a blender. Just "immerse" the blender in the pot and hit the button.

So much easier, faster, safer, and there is less to clean up because of that function.

All the pieces, except the motor itself, can go right into a dishwasher. I personally hate having to take a blender apart with all the little pieces and blades. Ugh.

I own a Braun 400watt turbo which I can't seem to find online right now.

I know Kitchen Aid makes one (featured in the picture above), as well as Cuisine Art, Wolfgang Puck,  and Oster. They can be purchased at Target, Amazon.com, Bed Bath and Beyond, and many other places.

Just make sure you get one that operates around 300w or more, and that the stick part is metal, not plastic.

Mexican Banana Smoothie

I used to make bread when I had an overly ripe banana that needed to be used.

Then I started making banana chocolate chip muffins.

Today I didn't feel like turning on the oven when I remembered a drink my friend from Mexico makes when she has a black speckled banana laying around.

Lately my kids have really enjoyed drinking smoothies, and since I had a couple of bananas 

sitting on the counter, I whipped this up. 

Here's my version:

2 ripe bananas

3 C cold milk

(I used whole for creamier consistency)

1 tsp vanilla

1/2 tsp cinnamon

6-8 ice cubes

Blend until smooth.

Fruit Pizza

My oldest child has never really liked to eat cake on his birthday.

 He always chooses something different each year.

This year he requested fruit pizza which sounded good to me.

I know most people like to use refridgerated sugar cookie dough for the crust, and there's nothing wrong with that. In fact if you are short on time buying the premade dough can be a life saver.

However, we opted for the made from scratch version which I found on Allrecipes.com

*Please note that I changed the recipe*

I didn't have cream of tarter on hand so I just increased the baking soda by a 1/4 tsp.

Also, I made a different frosting than the one called for in the above link.

I used a whipped cream frosting that has cream cheese in it and I like it's consistancy better.

Top with your favorite sliced fruits and enjoy.

Try not to eat too many slices...you might get a tummy ache, which we all did!

Interesting.

A recent article claims that watching cooking shows can make you fat. I'll admit that I sometimes feel hungry after I've watched an episode of Diners, Drive-ins, and Dives, but not always.

The advice given: don't watch those shows when you are hungry. I guess that's about like 

not going to the grocery store hungry.

Now I'm hungry...

Peach Shortcakes

Lucinda Scala Quinn, of Mad Hungry, has once again put together a very yummy dessert,

and it makes me anxious for Peach season.




from Mad Hungry Blog
(click on picture for link)

 

One thing about living in farm country, we are surrounded by Pick-your-own farms.

There are few things better than eating fruit fresh from the tree.

Click here for a list of farms in your area.

Blueberry-Lemon Trifle

For Easter I had the rare opportunity to be visiting my family.
My sister loves blueberries and she requested that I make "that layered dessert with blueberries and lemon pudding". I told her to buy the ingredients and I'd make it for her.
Sadly she does not own a trifle bowl, so we improvised and used a punch bowl!

In the above picture we used:

• a yellow cake (made beforehand), cubed
• 1 tub Cool-Whip
• 1 large pkg Lemon pudding
• 2 cans blueberry pie filling

I have since decided to change the list of ingredients to this:

• 1 angel food cake sliced & cut into cubes
• 1 can blueberry pie filling
• 1 jar lemon curd
• 1 pint whipping cream
• 2 tbsp sugar

Directions:

In a chilled metal mixing bowl whip the cream on low until bubbles start forming, then add the sugar. Continue mixing the cream on high until stiff peaks form. In another mixing bowl stir the lemon curd until smooth, then fold in a small amount of whipped cream until well blended. Then fold the lemon-cream mixture into the rest of the whipped cream until well blended.

To layer the dessert: 

Start by layering 1/3 of the cubed angel food cake on the bottom of the bowl.

Next spread 1/2 the can of blueberry filling on top of the cake.

Spread 1/3 of the lemon-cream on top of the filling.

Repeat cake, filling, then cream, finishing with a layer of cake topped with cream.

Chill until ready to serve, or at least 1 hour.

This is a rich, but refreshing, summer dessert.

Please use an actual Trifle bowl, if you can.

The whole point is to see the pretty layers. Here's one that fits the bill:

Smoothie Season!

It is finally warming up around here, so I've been going through my smoothie recipes.

The other day I whipped up the following with some ingredients I had on hand.

Strawberry-Mango Smoothie

1 cup frozen strawberries

1 cup frozen mango chucks

1/4 cup limeade concentrate

1/2 cup plain greek yogurt

1 cup cold water

1/2 cup orange juice

Adjust amounts to taste. Blend until smooth and enjoy.

The Best Ice Cream Maker?

If you like this:

And you have one of these:

Then you really should get these:

                   +  

Click on the pictures to link directly to the place with the best price. And if you do buy these remember that the bowl has to sit in the freezer for AT LEAST 12 hours before use, so you'll have to plan ahead...

but it will be SO WORTH IT!!!



Horchata

In honor of Cinco de Mayo, and because I grew up near Mexico,

I thought I would share a Mexican favorite.

_____________________________

Since we have a lot of Mexican friends, and have learned to appreciate the authentic preparation of their traditional foods, we have developed a quick test to determine how good a "Mexican" restaurant will be. The test is this, if the server looks at us quizzically upon asking if they have Horchata, we know that the restaurant isn't going to be very authentic. It might have good food but it won't be "real" Mexican.

Another drink to ask for would be Tamarind.

Horchata (the "h" is silent) is originally from Spain, and different variations can be found all over Latin America. The preparation process is lengthy, but the taste is very refeshing and definitely worth the wait.

To keep things simple the following recipe is what would be typical for Northern Mexico.

Horchata

Soak overnight: 1 C long grain white rice + 4 C cold water. 

The next day: puree in batches in a blender and strain through 3-4 layers of cheesecloth, reserving liquid.

To reserved liquid add:

1 can evaporated milk

1/2 C sugar

1 tsp vanilla

1/2 tsp ground cinnamon

More recipe variations can be found at Allrecipes.com

Thank you IKEA

You already know from our previous post how much we enjoy products from Denmark. We are danskophiles. Sweden also produces many favorites. I think we could easily be considered svenskophiles too. While living there during a long summer internship back in 1997 my husband and I gained an appreciation for IKEA. We were thrilled when the company expanded to the U.S. Now every time we visit one of their stores it's like making a quick trip to Sweden, but without the expensive airplane ticket.

Sadly our closest IKEA is 2.5hrs away, so anytime we are near one we stock up on favorite food items from the market. During our last visit to Scandinavia we found a soda that we really liked, that I have yet to find in the states, which contained elderflower. Luckily IKEA sells Elderflower Saft, a simple concentrated syrup:

 Since I recently posted about grapefruit I remembered that the soda we liked had grapefruit and elderflower in it. It has such a unique taste, but I really like it. Knowing IKEA had the main ingredient I thought I'd grab a bottle and start playing around with ratios to see if I could come up with the right combination.

Elderflower-Grapefruit Spritzer
Serves 2
3 T grapefruit juice
1/3 C Elderflower Syrup
1 C Pellegrino or club soda

Adjust amounts to desired taste and serve over ice.
It is quite refreshing, and again, it has a very unique flavor, unlike anything we usually find in the States.
Now I just need to think of a catchy name for it...

Butter

Why a post about butter, you may ask?

Why not?

And, after trying this type of butter your life will change.

Lurpak is Danish butter, made with milk from Danish cows,

which graze on Danish grass, that grows in Danish soil.

This 1/2lb. foil covered slab of goodness will take you to heaven (my son's words, not mine).

Spread this on a slice of fresh crusty bread, high quality PLEASE, and you will find yourself craving it.

How do I know you will crave it?

Because I have.

The first time I visited Denmark I had the pleasure of spreading Lurpak butter on my breakfast bread. Anytime we visited after that we always looked forward to eating it again and would search for it at buffets.

Imagine my excitement when I saw it in my grocers refrigerated section.

I quickly snatched it and ran to show my husband who was already in line at the checkout counter. 

His eyes lit up.
**I should mention that he lived in Denmark for a couple years.**
Without question it was added to our order, even though it is pricey, as far as butter goes.

The minute we got home he took a slice of the fresh bread and proceeded to add a layer of this creamy goodness to the top. We took turns enjoying each bite, adding audible approval each time. Umm.

Has poetry ever been written about butter?

Someone should.

Root Beer Review #1

Our family really enjoys trying different types of Root Beer.

With each trip to any store that sells bottled drinks we look to see if there is a brand on the shelf we haven't yet tried. Pizza just doesn't taste the same without being washed down with ice cold root beer.

The featured drink this week is one of my son's favorites:

Imported from Australia, the list of ingredients includes

 molasses, ginger, sasparilla root, licorice root, vanilla bean, and yeast.

To me it has the typical root beer smell with a hint of vanilla, but tastes like licorice that

bathed in root beer. I'm not a licorice fan so it's not my favorite. However,

if you do happen to like your taste buds experiencing that flavor, this might be the one for you.

It is also very sweet, verging on too sweet, but maybe it has to be that way to tame the other flavors?

To find learn more visit the website: http://www.bundaberg.com/

By the way, we found Bundaberg Root Beer at our local World Market. 

Spring cleaning

A few days ago I was going through a random box left over from our last move and came across an issue of Everyday Food. I quickly flipped to the index to see what kind of drink recipes might be inside.  

This issue contains recipes for smoothies...yum! 

Although her recipe for Hibiscus-Honey Iced Tea calls for rum, which of course I didn't add,

I did realized that I have never tried lime in my tea, only lemon. 

That brings me to tea. Herbal tea to be exact. I don't care for other types of tea, like green and black, mostly due to the caffeine and the fermentation process they go through. The flavors are too intense for me and I am extremely sensitive to fermented foods. So, I have developed a love for loose leaf herbal teas which we usually order from World Spice Merchants in Seattle.
After reading over the list of ingredients I remembered that I have hibiscus that I haven't used yet.

Since it is still chilly outside I decided to drink my tea warm.

Tea container with strainer from IKEA.

I love the color of Hibiscus tea and it has a nice mellow flavor. With lime and a bit of honey, or agave nectar (which is what I used), it had a nice punch. I should also mention that I keep my tea in Mason jars; it stays fresh longer that way. 

Banana Cupcakes

Next time you have really ripe bananas sitting around, screaming to be made into something delightful, please try this recipe from Bon Appetit Magazine.

Photograph by Stephen Lewis

These cupcakes are topped with Peanut Butter Frosting which, although it is very good,

is extremely rich. I usually only make half of what is called for in the recipe.

I rarely make banana bread anymore...these are just so much better!



Currently Reading...

I got this book as research for non-alcoholic substitutions to popular drinks.

As promised these pages are filled with good recipes, ideas, and substitutions.

You don't have to be pregnant to appreciate the refreshing drink ideas.

I feel another recipe creation coming on...

Blackberry-Sage Sparkling Lemonade

I attended a going away party for a friend that was held at our local Melting Pot.

Whenever I go to a new restaurant I always like to try any specialty non-alcoholic drink that might

be on the menu. Imagine my excitement when I saw Blackberry Sage Lemonade as an option.

The verdict: for $6 it was a complete waste of money.

First of all there wasn't even a hint of sage flavor...major disappointment.

Secondly, I couldn't really taste a distinct blackberry flavor either.

Thirdly, the lemonade tasted like it was from a mix.

Ugh, Ugh, and Ugh.

Instead, take that $6 and go buy the ingredients to make your own using a recipe that I came up with.

It will take about 1/2 an hour, and a little tweaking to get it to your liking, but it will be worth it.

Blackberry-Sage Sparkling Lemonade

Combine together and steep for 5 minutes:

1 1/2 cups boiling water

8-10 large sage leaves, fresh and lightly crushed

After steeping, remove leaves and add ice to bring amount to 2 cups.

Allow to chill while preparing remaining ingredients.

___________

Mash together in a flat bottomed container, using a potato masher:

1 cup blackberries

1/3 cup sugar

2 sliced lemons

*I use a sauce pan for mashing. Mashing brings out the oils from the lemon and adds a really nice flavor.*

Next: add the chilled sage infused water, stirring to combine.

Pour mixture through a mesh strainer.

To serve:

Combine 3/4 cup Pellegrino (chilled) or club soda

3/4 cup strained fruit syrup

Ice

garnish with lemon slice and berries, if desired.

You may need to adjust amounts to reach your desired flavor.
The sage in this is strong, but that's what I like about it. My kids even enjoyed it and found it to be very refreshing. I also don't like my drinks overly sweet, so this combination is just how I like it.
I hope you do too.



Currently Reading...

It's like reading my Chemistry 101 textbook again, only this time it's about food, and less about trying to remember it all for the next exam. I'm loving every minute spent pouring through it's contents.
It contains subject on why chocolate turns white, the physiology of flavor,
the secrets of yeast, understanding cooking times, etc. 

Another interesting read:



This book is good for debunking kitchen myths...just like AB does on his show.



BBQ Chicken Pizza

We modified our favorite recipe to make BBQ chicken pizza the other night.

Make the tomato sauce as directed then mix with a 1:1 ratio of BBQ sauce,

or mix amount desired to taste. *Our favorite sauce is Sweet Baby Rays*.

Roll out the dough on a cornmeal dusted pizza peel and top with:

sauce

cooked, sliced chicken

diced purple onions

green peppers

shredded Provolone, Asiago or Parmesan, and Mozzarella

I leave my pizza stone in my oven all the time since it helps to even out the temperature,
preventing cold and hot spots.



Serve with your favorite Root Beer (be sure to check back when we review our favorite brands).

Extreme Bottled Water

My husband and I got a chance to sneak away to Miami Beach for a weekend retreat. It was greatly needed to escape the bitter cold. When we left home it was 9 degrees; we forgot what 80 degree weather felt like. Since this trip was all inclusive, courtesy of "the firm", I was able to walk up to the bar and order anything I wanted free of charge. 

Here's the bar:

This is what I ordered:

The bartender handed me a glass bottle containing artesian water from Norway!

It tasted like regular water but without the plastic after taste some bottled water has.

Fancy Hotel = Fancy Bottled Water

Care to guess the cost of 12.6oz of imported water? 

Bottled Goodness

I need to start this post with a fact: I don't like grapefruit.

There is something about it's flavor that just doesn't agree with my taste buds. It's almost repulsive.

However, I do like it's tanginess when mixed with other juices to soften it's blow.

So, when I saw that IZZE sparkling grapefruit juice has other juices mixed in I had a feeling it would be a winner and it certainly is! I now find myself craving it sometimes and happily buy it by the case at our local food warehouse. Another favorite place that usually carries it: Chipotle. Please try it if you haven't and keep some on hand for a nice way to cool off and unwind after a busy day.

P.S. I do like the smell of grapefruit. Here's a great product to try if you too are a fan.

Mojito or "Nojito"

Living in a place where the temperature stays below freezing for months at a time can really do a number on body and soul. When the opportunity came to throw a party for a friend a tropical theme came to mind and naturally so did Mojitos. Since the Mojito is a popular Cuban drink, I figured what better way to forget my life in Arctic like temps, if but for an hour or two, by sipping a drink that would remind me of some place warmer. With traditional ingredients including rum, sugar, lime, and mint, I knew I would have to find a replacement for the rum. My choice: lemon-lime soda. Since it has the sweet citrus flavors needed for the job, it worked well.

Here is my version of a Mojito, or No-jito (the non-alcoholic version).
Serves 10-12
5 limes, sliced
1/4 C granulated sugar, or more to taste
30-40 mint leaves, or more if desired
1 bottle Club Soda
2 liter bottle lemon-lime soda
ex-large pitcher or drink dispenser
ice, amount desired

Start with a shallow stock pot, or vessel with a flat bottom which will allow you to mash, or as bartenders would say - muddle, the lime slices and sugar together with a potato masher. This will allow the juice and essential oils to be released from the skin of the lime adding a more intense flavor. The sugar will also start to desolve nicely. Add the mint leaves and mash lightly to again release the essential oils, but be gentle. The goal is to bruise the leaves, not tear to pieces; they should remain whole. Pour all the ingredients into serving container and add the sodas, adjusting sugar for desired sweetness. Add ice once you have it how you want it, but remember that the ice will dilute the mixture as it melts. I prefer this drink less sweet, as I do most drinks, since it feels more refreshing that way and less syrupy-sweet.

I'm happy to report the Nojito received glowing reviews! Yay!

*Note* If you prefer an individual serving size use one lime, 2 T sugar, 5-10 mint leaves, 1/2 c of each soda, adjusting to desired taste.

True Story #1

Several years ago I took my three small children, one of whom was a newborn, to lunch at an Italian restaurant. My oldest son really likes Margarita pizza (tomatoes, fresh mozzarella, and fresh basil leaves), so when the waitress took our order I pointed to the Margarita pizza on the menu and said "we'll take the Margarita, and some spaghetti". While waiting we colored with crayons on the paper covered table and snacked from the basket of complimentary bread. Moments later our server brought me a Margarita, the kind you drink from a glass. I looked at the server and kindly stated that we wanted the Margarita pizza, please. She was a little embarrassed and stated that she did think it was a little bold of me to be drinking early in the day with three little ones in tow...ya' think? It still makes me laugh to think about.

Since then we have tried many different types of recipes for crust, attempting to find just the right balance of crispy and chewy, while maintaining a good flavor, not to mention how easy the dough is to work with. I think we have finally found just the right crust. Every once in a while I catch an episode of Mad Hungry, hosted by Lucinda Scala Quinn. I love the show's format since she makes real food (meaning something a busy person can pull off), full of flavor, and always from scratch. She also involves her family which resonates with me. I would like to be able to send my kids to the kitchen someday, by themselves, and know they will produce something healthy and tasty.

So back to my point. Her recipe for Margarita Pizza is excellent. I also really like the simplicity of her tomato sauce. It is the perfect pairing with the crust and fresh ingredients.

Click on the item below for a link to the recipe:
Dough - if you don't own a peel or pizza stone it would be wise to invest in these items. It really does make a difference. I promise.
Sauce- I didn't add the butter just to keep down the calories.

Look what I found...

While internet searching I found a website full of recipes to kick start my reporitoire of drink choices. I've never been an alcohol drinker so I must admit that I'm not going to be the best at finding replacemenets for specific alcohol based ingredients. However, I have been studying the basic drinks served by most bartenders so that I would have a better understanding of what goes into a good cocktail.

Here's this weeks winner: www.drinkalternatives.com 

Inspiration

Our family made a trip to Disney World during the Christmas holidays. While there my husband and I had the pleasure of eating at an amazing Italian restaurant. The pizza was incredible. So good, in fact, I have yet to find an equal. The only bad thing I can say is that when I asked the waiter for a non-alcoholic version of a drink on their menu he looked at me like I was trying to pull a prank on him. He was so puzzled by my request that he wasn't sure what to do. Really? With a restaurant of this caliber had he never received a request like this before?

This started my quest. Instead of asking the servers to come up with something I knew I needed to have an arsenal of options at my disposal. I've spent several months researching drinks, website, bartenders guides, etc. to find options that are refreshing and memorable, yet free of alcohol for anyone who needs (or wants) to keep that out of their body.

As far as munchies are concerned, I love food. Who doesn't? However, in my case I'm picky about the quality of the ingredients and how my food is prepared. Part of my preference stems from food sensitivities and the other comes from plan old palatability. I have become a little snobby about preservatives and I prefer food made from the freshest ingredients. More on that later...

So I dedicate this blog to anyone who shares a love for good quality food and has a taste for drinks from the bar that are alcohol free. Welcome!