Oct 1, 2009
4 ounces Oregon Chai* original concentrate
4 ounces yogurt, whole milk or dairy base
1 medium banana, peeled
2 ounces crushed ice (2 cubes)
Place chai concentrate, yogurt, banana and ice in a blender. Puree and serve immediately.
Tip: Use this mixture as a base and toss in raspberries,blackberries, pears, kiwis, or mangoes.
MANGO BANANA SMOOTHIE2 ripe mangoes (peeled, pitted and coarsely chopped)
1 ripe banana, peeled
1 cup low-fat yogurt
4-6 ice cubes
Sprigs of fresh mints
Combine mangoes, banana,yogurt and ice in a blender. Process until smooth. Pour into glasses and garnish with a mint sprig. (Strain if desired). Add a little milk if the drink is too thick. Add 1-2 tablespoons brown sugar for more sweeteners.
½ cup seedless grapes
½ banana
¼ cup milk
½ cup plain yogurt
1-2 tablespoons honey
¼ teaspoon fresh lemon juice
2-3 ice cubes
Combine grapes, milk, banana, yogurt, honey, lemon juice and ice in a blender. Process on high speed for 15 seconds. Serve immediately.
FRUIT BREAKFAST TEACUP
¼ cup sugar2 teaspoons cornstarch
½ cup orange juice
2 tablespoons butter
2 pcs each of (nectarines, peaches, plums, apricots), sliced
½ pound seedless grapes, halved
3 tablespoons apricot preserves
Combine sugar and cornstarch in a small saucepan. Stir in orange juice. Cook over medium heat, stirring frequently, until it comes to a full boil. Boil for 2 minutes; remove from heat and stir in butter. Cool.
Toss fruits together in a bowl and place in teacups (good for 8 teacups). Drizzle orange sauce over the fruit and add a dollop of apricot preserves.
TEA SHAKE6 Lipton “Brisk” Cup-size Tea Bags
1 quart boiling water
1 pint any flavor sherbet or ice cream
Strawberries for garnish
Place tea bags in a teapot; pour boiling water over the tea bags. Cover and brew for 3-5 minutes. Remove tea bags; Chill.
In a 5-cup blender, combine 2 ½ cups tea with sherbet or ice cream ; Process at high speed until blended. Garnish, if desired with whole strawberries.
STRAW-NANA SMOOTHIE1 cup Silk Vanilla soymilk
½ cup dices frozen strawberries
1 frozen banana, sliced
2 tablespoons sweetener of choice (optional)
1/8 teaspoon vanilla extract (optional)
In a blender, combine Silk vanilla soymilk, strawberries, banana, sweeteners and vanilla. Blend until smooth and creamy.
CHERRY-LEMON COOLER3 cups water
1 cup sugar
1 cup fresh sweet cherries, halved & pitted
Crushed ice
1 cup chilled fresh lemon juice
1-liter bottle club soda or seltzer
4 stems of fresh mints
Combine water and sugar in a small saucepan; add cherries. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat and let cool to room temperature. Refrigerate syrup until cold
Fill a 12-16 ounce glass with ice. Pour ¼ cup lemon juice and 1/3 cup syrup over ice; top with club soda. Garnish with cherries and mint.
Tip: Leftover syrup can be stored refrigerated for up to 1 week.
4 cups Apple Juice or Apple Cider
1 cup marshmallow crème or fluff
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Heat apple juice and pour into mugs.
Place marshmallow crème in a bowl and stir in vanilla, cinnamon and nutmeg.
Spoon the marshmallow mixture on top of the warm juice and serve.
1 lb. fresh ripe peaches, plums or nectarines
½ cup sugar
½ cup fresh or frozen raspberries (only if using nectarines)
¼ cup fresh orange juice
2 tablespoons fresh lemon juice
Cut fruit into a large saucepan, discarding the pits. Add sugar and 1 cup water, bring to a boil. Reduce heat, cover and let simmer for 10 minutes, or until fruit is tender. Let fruit cool; Add raspberries if using nectarines.
Pour fruit into a blender and purêe. Strain through a sieve; discard any pulp. Stir in orange and lemon juice; taste and add sugar as needed. Pour into a 9-inch square non-reactive metal or glass pan. Cover and freeze until ice crystals form around the edges, about 30 minutes.
With a fork, stir the ice crystals toward the center. Repeat process once or twice before it is completely frozen to create a granular texture. Break up the frozen mixture with a fork (or chop with knife). Serve in stemmed glasses.
Sep 29, 2009
Ingredients
- 1 (3 pounds) whole chicken, cut into 8 pieces
- 1/2 cup soy sauce
- 3/4 cup distilled white vinegar
- 1 bulb garlic, peeled and crushed
- 2 tablespoons thinly sliced fresh ginger root
- 2 bay leaves
- 1/2 tablespoon black peppercorns
Directions
- Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally. After 30 minutes, remove lid and cook until liquid has reduced to half.
- Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.
Sep 27, 2009
This recipe is one of my favorite seafood delight (yum!) You can add the yellow squash (optional) to give a more rich creamy sauce.
Ingredients:
3 lbs blue crabs (Alimasag)
2 tbsp shrimp paste
1 tbsp fish sauce
1 tsp garlic, minced
1 medium-sized onion, minced
1 knob ginger, cut into thin strips
3 tbsp cooking oil
4 cups coconut milk
½ tsp ground black pepper
1 bunch fresh spinach
6 pieces Thai chili
2 cups chopped yellow squash (optional)
Procedure:
1. In a large pot, sauté the garlic, onion, and ginger
2. Add the ground black pepper and coconut milk then bring to a boil
3. Put-in the shrimp paste and fish sauce and cook until the coconut milk’s texture is thick and natural oil comes out of it (approximately 20 ++ minutes)
4. Add the Thai chili and simmer for 5 minutes
5. Put the crabs in the pot and mix until evenly covered with coconut milk. Simmer for 5 to 20 minutes.If crabs were steamed prior to cooking, 5 to 8 minutes is enough
6. Add the spinach (or squash as optional) and simmer for 5 minutes
7. Serve hot.
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