Better than Starbucks (and cheaper too)

Chai Tea

Cooking Light March 2007

Use this basic chai recipe as a starting point, then alter it to suit your preferences. You might add black peppercorns, vanilla bean seeds, star anise, bay leaves, or allspice, for instance. I used 1% milk instead of whole. Whatever you have in the fridge should taste fine. This would also taste really good iced for those hot summer days.

Ingredients

1 1/2 cups water
7 cardamom pods, crushed
6 whole cloves
4 white peppercorns
1 (1/2-inch) piece peeled fresh ginger, coarsely chopped
1 cinnamon stick, broken
1 cup whole milk
1 tablespoon black tea leaves (such as Darjeeling or Assam)
1/4 cup honey

Preparation

Combine first 6 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add milk and tea; simmer for 4 minutes (do not boil). Strain through a fine sieve into a small bowl; discard solids. Add honey to tea mixture, stirring until well blended.

2 servings (serving size: about 1 cup)

Lunch-Box

Couscous Garbanzo Salad
From Cooking Light Magazine June 2007

I made this a few times a month and play around with the ingredients. Kalamata olives, feta cheese, or a variety of fresh herbs can be added to change up the taste. I leave out the red pepper flakes. It packs well and keeps all week for a healthy lunch.

Ingredients

1 cup organic vegetable broth (such as Swanson Certified Organic)
1 cup uncooked couscous
2 cups chopped seeded tomato (about 2 medium)
1 cup diced cucumber (about 1)
1 cup thinly sliced green onions (about 6)
1/2 cup grated carrot (1 medium)
1/2 cup diced red bell pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
2 tablespoons extravirgin olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh oregano
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper

Preparation

Bring broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork. Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well. Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.

10 servings (serving size: about 3/4 cup)

Eggplant for everyone

Roasted Eggplant Soup

This is one of my favorite soups to make on a cold, winter night. It is healthy, filling and delicious. I found this on epicurious.com, one of my favorite foodie websites.The recipe calls for one cup of cream, but the soup tastes equally delicious without it.

Serves 4

Ingredients

3 medium tomatoes, halved
1 large eggplant (about 1 1/2 pounds), halved lengthwise
1 small onion, halved
6 large garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups (or more) chicken stock or canned low-salt chicken broth (or vegetable broth)
1 cup whipping cream
3/4 cup crumbled goat cheese (about 3 1/2 ounces)

Preparation

Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender and brown in spots, about 45 minutes. I actually take out the garlic after about 15-20 minutes. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer, thinning with more stock, if desired. Season soup with salt and pepper. Ladle into bowls. Sprinkle with goat cheese; serve.

How do you say Quinoa (kean-wah)

Nutty Quinoa Salad

4-6 Servings

Quinoa is an ancient grain with a high protein content. It does not have much taste on its own, but soaks up other favors quickly. It will look like a tiny translucent pearl with a brown hull when cooked. I can only find it in the grain section at the organic store but those with larger groceries stores should be able to find it there as well. I soak the quinoa for a couple of hours, cut the water to a 1/1 ratio and then it cooks in no time. If you do not have time to soak it, make sure to rinse it a few times before cooking.

1 C. quinoa
2 cups water
1/2 c golden raisins
1/4 c. sesame oil
3 scallions, slice white bulbs and 3 in. green
1/2 c. unsalted roasted peanuts
1/2 c. canned mandarin orange sections, drained
2 Tbl. chopped fresh mint leaves
2 tsp. grated orange zest

1. Combine quinoa and water in a large saucepan, and bring to a boil.
Reduce the heat, cover and simmer for 10 minutes. Add raisins and
continue cooking until all liquid has evaporated, about 5 minutes.
If you have soaked grains, add raisins right away. Remove from heat and spread
mixture out on baking sheet. Let cook completely.

2. In a large bowl, combine the quinoa and raisins with remaining ingredients.
Toss gently and serve.

Use as main course salad or as an accompaniment to meat- good with pork tenderloin or chicken.

Make-your-own-takeout

Pad Thai

I promise that after you make this, you will never want to buy take out again! You can find tamarind paste at your ethic Asian market. It comes in many forms but the one I use looks like a brown brick.

(From the New York Times Magazine, Jan. 06)

8 oz. rice noodles
1 tbsp. tamarind paste
1 1/2 tbsp sugar
1 1/2 tbsp sugar
1 tbsp lime juice
4 cups of broccoli florets
1 carrot, thinly sliced
1/2 cup canola oil
2 tsp minced garlic
1 tsp minced ginger
16 large peeled, deveined shrimp
2 large eggs, lightly beaten
3 scallions, thinly sliced
1 cup bean sprouts
1/3 cup chopped salted peanuts
3 tbsp cilantro
1 lime, cut into wedges
sesame seeds
red pepper flakes (optional)

1. Either follow directions to prepare rice noodles on back of package-but cook al dente, or place noodles in bowl and cover with cold water. Let sit for 1 hour. Meanwhile, in small bowl, whisk together tamarind paste, fish sauce, sugar, lime juice, and 1/4 cup water; set aside. Lightly steam broccoli and carrot; set aside.

2. Drain noodles. Set wok over high heat for 1 minute, then add the oil and heat until almost smoking. Add the garlic and ginger, saute for 30 seconds. Add the shrimp and saute until almost cooked through, 2-3 minutes. Transfer to plate.

3. Add the noodles and stir fry for 1 minute. Pour in three-quarters of tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until noodles are al dente, then push them to one side of wok and scramble the eggs in the remaining space. Add shrimp, broccoli, carrot, scallions, bean sprouts and half of the peanuts. Toss to mix. Garnish plates with remaining peanuts, cilantro, lime wedges, sesame seeds, and red pepper flakes.

Serves about 4.

Soup's on!

My mom is vouching for this one... and given the good stuff that comes out of her kitchen, I think it's safe to trust her!

Parsnip, Apple, and Sage Soup

Olive oil or cooking spray
3 1/2 cups chopped parsnips (about 5 medium)
1 cup chopped, peeled Gala or Fuji apple (1 small)
2 garlic cloves, halved
1 32 ounce container fat free less sodium, chicken broth, divided
1/8 tsp salt
1/4 tsp ground black paper
2 tsp chopped fresh sage

1. Heat large Dutch oven over medium high heat. Coat pan with oil, add parsnips, apply and garlic. Saute 4-5 minutes or until golden, stirring frequently.
2. Add 3 cups chicken broth, bring to a boil. Cover, reduce heat and simmer 6 minutes until tender.
3. Place mixture in blender or food processor; process until smooth. Return to dutch oven. Add remaining broth, sage, salt and pepper. Cook over medium heat until heated through.

serves 6 (1 cup)

Delicious iced coffee

I discovered this in NY Times. My cousin and I got addicted to this when we were hanging out at the lake house in the heat. It is delicious and you don't have to wait for the coffee to cool down before enjoying a glass (or 2 or 8).

Recipe: Cold-Brewed Iced Coffee

Time: 5 minutes, plus 12 hours’ resting

Iced Coffee? No Sweat

1/3 cup ground coffee (medium-coarse grind is best)
Milk (optional).

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

Yield: Two drinks.

NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.

Best Pesto Recipe

My favorite Pesto recipe from Joy of Cooking. We make a huge batch every summer from the fresh basil in our garden--freeze it into ice cube trays and then have delicious pesto throughout the year.

Process to a rough paste in food processor (or blender):

2 cups loosely packed fresh basil leaves
1/3 cup pine nuts, lightly toasted in dry pan over stove top or in toaster oven
2 medium garlic cloves
1/2 cup grated parmesan cheese (please do not use shakey kind)

With machine running, slowly pour through feed tube:

1/2 cup extra virgin olive oil

If the sauce seems dry, add more olive oil. It should be a thick paste. Season with salt and pepper to taste.

Add to warm pasta.

Use immediately, store in covered glass jar in fridge for 1 week or freeze into ice cube trays.

Pineapple Rice

This is a recipe I got from Cooking Light (March 2007). Delicious with something Cuban or Latin. I make it with Cuban Black Bean patties.

1 cup rice
2 cups water
2 tsp. butter
1 cup fresh diced pineapple
2 tbsp chopped fresh cilantro
1/4 tsp salt

(I use a rice cooker but directions are for stove top).
Cook rice according to package directions, omitting salt and fat. Drain rice, place in large bowl. Melt butter in nonstick skillet over medium high heat. Add pineapple, saute 4 minutes or until it begins to brown. Add pineapple mixture, salt to rice. Add cilantro and combine right before serving.