Andrea Meyers http://andreasrecipes.com making life delicious blog Sun, 19 Oct 2014 23:48:38 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Chicken and Tomatillo Posole http://andreasrecipes.com/chicken-tomatillo-posole/ http://andreasrecipes.com/chicken-tomatillo-posole/#respond Mon, 13 Oct 2014 12:00:36 +0000 http://andreasrecipes.com/?p=13955 If chicken soup is truly good for the soul, then this recipe should be in your files. Think of a dark roasted chicken stock mixed with tomatillo puree, garlic, jalapenos, onion, and puffy pillows of hominy floating with shredded roast chicken. Stir in a little sour cream and cilantro, and you have comfort in a... 

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Chicken and Tomatillo Posole - Andrea Meyers

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If chicken soup is truly good for the soul, then this recipe should be in your files. Think of a dark roasted chicken stock mixed with tomatillo puree, garlic, jalapenos, onion, and puffy pillows of hominy floating with shredded roast chicken. Stir in a little sour cream and cilantro, and you have comfort in a bowl. It smells fantastic and warms you all the way through, and helps sore throats and coughs feel better. All of my guys give this soup big thumbs up.

We grow our own tomatillos, and the months of September and October is a busy time for our tomatillo plants, with harvest peaking right about now. So yes, we have plenty of tomatillos to work with and make this soup. This Cooking Light version of the classic Mexican soup posole, aka pozole, boils the tomatillos before pureeing. I like to make my own roasted chicken stock and cook the hominy myself, but you can also take some shortcuts with purchased stock—I recommend Pacific Foods Organic Unsalted Chicken Bone Broth (not sponsored)—or you can use your favorite brand, and you can substitute canned hominy. I save the chicken meat from the stock preparation and use it in the soup, which adds even more flavor.

Chicken and Tomatillo Posole

Chicken and Tomatillo Posole

Adapted from Cooking Light.

Ingredients

1 pound (454 g) tomatillos
6 cups (~1-1/2 liters) Roasted Chicken Stock
2 large yellow onions, chopped
Chicken meat from the Roasted Chicken Stock, shredded
4 garlic cloves, chopped
2 jalapeño peppers, seeded and sliced lengthwise
4 cups cooked white hominy, drained
1 teaspoon kosher salt

GARNISH
chopped fresh cilantro
Reduced-fat sour cream (I like Daisy brand.)
lime wedges

Preparation

1. Discard the husks and stems from the tomatillos and rinse them well. Bring water to boil in a 4-quart heavy bottom pot. Cook the whole tomatillos in the boiling water until tender, about 10 minutes, then drain. Blend the tomatillos until smooth, and set aside.

2. Combine the stock, onions, chicken meat, garlic, jalapeño peppers, and hominy in the 6-quart stockpot. Bring to a boil, then cover, reduce heat, and simmer 35 minutes. Stir in the pureed tomatillos and salt, and cook until heated. Serve with cilantro, sour cream, and squeeze lime juice over the bowl.

Equipment & Recipe Notes

Equipment:
4-quart heavy bottom pot with lid
6-quart stockpot with lid
glass jar blender

Recipe Notes:
Substitutions:
2 (30-ounce) cans white hominy, drained
3 pounds chicken breast halves, skinned (Cook in the stock, them remove the bones and shred the meat.)

Make Ahead Tips:
Make the stock, tomatillo puree, and hominy on the weekend, then save it all for a quick weeknight meal.

http://andreasrecipes.com/chicken-tomatillo-posole/

More Chicken Soup Recipes

Thai Chicken Coconut Soup (Tom Kah Gai) - Andrea Meyers Get Well Chicken Noodle Soup - Andrea Meyers Jamaican Chicken Stew - Andrea Meyers

More Posole Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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How to Cook Dry Hominy (From the Pantry) http://andreasrecipes.com/cook-dry-hominy-pantry/ http://andreasrecipes.com/cook-dry-hominy-pantry/#comments Wed, 08 Oct 2014 13:49:11 +0000 http://andreasrecipes.com/?p=13941 I made posole for dinner a few weeks ago, and wanted to make it with dry hominy, a large kernel corn. After searching my local grocery without finding it, I asked for help, which didn’t work out at all. It turned into a comedy of miscommunication with me first stating what I was seeking, then... 

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How to Cook Dry Hominy (From the Pantry) - Andrea Meyers

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I made posole for dinner a few weeks ago, and wanted to make it with dry hominy, a large kernel corn. After searching my local grocery without finding it, I asked for help, which didn’t work out at all. It turned into a comedy of miscommunication with me first stating what I was seeking, then spelling it, followed by guided pronunciation, physical description, then finally locating a can of it and holding it up like a television product demonstrator saying, “It’s this, only dry and in a bag. Like buying dry beans instead of canned.”

For all my work, I received blank stares and went home empty-handed.

So what is dry hominy, exactly, and how do we cook it? Hominy, aka mote, is large kernel corn (maize) that has been treated with an alkaline solution to loosen the hulls and soften the corn, an ancient process that goes back to around 1500 B.C. Then it can be cooked whole in soups, or dried and ground into meal (masa) which can be used to make tortillas, arepas, and tamales.

The dry hominy keeps well in the pantry just like dry beans do, and you prepare them pretty much the same way. To cook dry hominy, rinse the hominy clean, soak it overnight, and finish cooking the next day. Canned is pretty convenient, but if you can find the dry hominy, I think the flavor and texture is better. Look for it in grocery stores with well-stocked international sections or Hispanic grocery stores.

How to Cook Dry Hominy (From the Pantry)

Yield: about 4-1/2 cups

How to Cook Dry Hominy (From the Pantry)

Ingredients

1 cup (4-1/2 ounces/129 g) dry hominy, rinsed

Preparation

Put the rinsed hominy in a 3-quart pot with lid and cover with water about 2 to 3 inches over the hominy. Cover and allow to rest overnight. Before cooking, drain well and add fresh water. Bring to a boil, then reduce heat to a simmer and cook for about 90 minutes to 2 hours. Drain well and use in your favorite recipe.

Equipment & Recipe Notes

Equipment:
colander
3-quart heavy bottom pot with lid

Recipe Notes:
1 cup dry hominy yields about 4-1/2 cups cooked.

A 15-ounce can of cooked hominy equals about 1-3/4 cups.

http://andreasrecipes.com/cook-dry-hominy-pantry/

More Recipes From the Pantry

Slow Cooker Chicken and Andouille Jambalaya - Andrea Meyers Tamari Almonds - Andrea Meyers Chana Masala - Andrea Meyers

Recipes with Hominy From Other Blogs

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How to Make Tomatillo Puree http://andreasrecipes.com/make-tomatillo-puree/ http://andreasrecipes.com/make-tomatillo-puree/#comments Fri, 03 Oct 2014 16:50:04 +0000 http://andreasrecipes.com/?p=13926 Before jumping into the “how” of making tomatillo puree, I supposed I should address the question, “Why make tomatillo puree?” It’s like making tomato soup or tomato sauce. Sometimes chunky is good, and sometimes you want a sublime blend with a smooth texture. That smooth texture comes from pureeing. Then there is the practicality of... 

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Tomatillo Puree, from roasted tomatillos - Andrea Meyers

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Before jumping into the “how” of making tomatillo puree, I supposed I should address the question, “Why make tomatillo puree?”

It’s like making tomato soup or tomato sauce. Sometimes chunky is good, and sometimes you want a sublime blend with a smooth texture. That smooth texture comes from pureeing. Then there is the practicality of storing the harvest. Yes, you can freeze whole tomatillos in gallon bags for a few months, and they will be fine. But if freezer space is limited, as it is for many of us, cooking and pureeing the tomatillos and freezing in quart containers is a much more efficient use of space. Plus it will save time when preparing meals later; you just need to thaw the puree, no extra work required.

Tomatillos - Andrea Meyers

For me, practicality wins, especially when we are at the height of tomatillo season in the garden and have loads of them still on the vine. I cook them as fast as they come in and prepare puree for freezing when the counters start to overflow. I have not attempted canning tomatillos, but if you want to try it, you can find instructions at the National Center for Home Food Preservation.

Tomatillos in our garden - Andrea Meyers

And if you need ideas for what to make with your tomatillo puree, check out the chili, sauce, and soup recipes below.

How to Make Tomatillo Puree

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 5 to 6 cups

How to Make Tomatillo Puree

Ingredients

2 to 3 pounds/kilos tomatillos, husks removed

Preparation

BOILED - Boil the tomatillos in a large, heavy bottom pot until tender, about 5 to 8 minutes. Drain well, and transfer to the blender jar. Allow to cool about 5 minutes. Blend well, until all the chunks are gone. Pour into storage containers and allow to cool, then cover and freeze.

ROASTED - Preheat the oven to 400° F/200° C. Arrange the tomatillos on a half baking sheet. Roast until the top skins are dark brown, about 20 minutes. Remove and allow to cool about 5 minutes. Transfer the tomatillos and juices to the blender jar. Blend well, until all the chunks are gone. Pour into storage containers and allow to cool, then cover and freeze.

Equipment & Recipe Notes

Equipment:
half baking sheet or 6-quart heavy bottom pot with lid
blender
freezer containers

Recipe Notes:
Color of the puree will vary depending on how you cook the tomatillos. Roasted tomatillos will make a darker puree.

You can flavor your tomatillo puree with garlic, chiles, onions, and cilantro. Just add to the blender jar before pureeing. Here are suggested amounts, adjust to your taste:

2 cloves garlic, fresh or roasted
1 to 2 jalapeño, Serrano, or Anaheim chiles, fresh or roasted (seeds removed)
1 small to medium white onion, fresh or roasted
handful fresh cilantro, leaves and stems

http://andreasrecipes.com/make-tomatillo-puree/

Recipes with Tomatillo Puree

Grilled Tomatillo Chili - Andrea Meyers Tomatillo and Pumpkin Seed Sauce with Shrimp (Pipian Verde con Camarones) - Andrea Meyers Roasted Tomatillo Soup with Chicken (Sopa Verde con Pollo) - Andrea Meyers

More Recipes with Tomatillos From Other Blogs

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Roasted Chicken Stock http://andreasrecipes.com/roasted-chicken-stock/ http://andreasrecipes.com/roasted-chicken-stock/#comments Fri, 26 Sep 2014 18:34:43 +0000 http://andreasrecipes.com/?p=13907 In August I started a health experiment. My family tree has a few food allergies and intolerances, and I’ve lived with certain symptoms for a few years that I thought were related to other things, but never really thought I might have inherited any of those food issues. But this summer I reached a point... 

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Roasted Chicken Stock - Andrea Meyers

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In August I started a health experiment. My family tree has a few food allergies and intolerances, and I’ve lived with certain symptoms for a few years that I thought were related to other things, but never really thought I might have inherited any of those food issues. But this summer I reached a point where I could no longer ignore the possibility. I’ve been tested for allergies and already knew that wasn’t an issue, but a food intolerance can be sneaky. It can mask itself as other things, many other things, making it difficult to pinpoint a source for symptoms.

So at the beginning of August I went off sugar and gluten; well, anything with flour of any kind. Cold turkey, just cut it all out. The first day wasn’t too bad, though my sweet tooth kept talking to me. By the third day I thought I would die without a bowl of granola for breakfast and some chocolate to snack on, but I stuck to my plan in spite of how grumpy I felt. I kept track of my symptoms, and by the end of two weeks I was feeling much better. After three weeks, my stomach issues had cleared up, my daily headaches were gone, I no longer felt tired all the time, and I had my old happy self back.

As for what I ate, it wasn’t anything special. I made my daily smoothies (either green or fruit) ate chicken and fish, vegetables and herbs from the garden, beans, fruit, rice, quinoa, avocadoes, nuts; all my usual foods, just no flours or sugar. I alternated vegetarian and vegan meals with occasional meat to keep it interesting, which I usually do anyway.

What I did not do: I didn’t run any marathons or go out of my way to change my exercise routine. I walked or did yoga in the mornings for 30 minutes to an hour as often as I was able, or worked in the garden and did housework.

At the end of the first three weeks I had lost 10 of the pounds I had gained during cancer treatment, and the rest has come off this month. I’ve been doing my happy dance every day putting on on clothes that stopped fitting when I had to do all those cancer drugs. That in itself is fantastic, but there’s more. My body is resetting itself. I’m not getting the stress cravings that used to come when I was on a deadline or had a tough day. I don’t feel that need to sit down with a bowl of ice cream or a bag of gummy bears and drown my stress in sugar, or grab pieces of bread for a snack when I’ve missed a meal because I didn’t have time to stop.

You can say this has been a month for celebration!

So what does all that have to do with roasted chicken stock?

For me, it’s about paying attention. Michael will tell you I’m knowledgeable and careful about what I feed my family because it has always been important to me, so I’m not talking about about reading labels. I’m talking about how food makes me feel and what it does to my body. The only way I could have learned I have gluten intolerance and don’t do well with sugar was to eliminate them, and then see what happened if I let any of it creep back into my life. I feel fantastic when I don’t have all the flours and sugar in my diet. I feel the opposite when I let even a little of those things back in, and my body lets me know it in several unpleasant ways.

So I pay even more attention than before. Yes, I can buy gluten-free stock that has very low sodium, and I keep some on hand (Pacific Foods Organic Simply Stock – Chicken Unsalted), but I also like the process of choosing the chicken and each carrot, onion, and stalk of celery that goes in the pan. l adore the smell of it all roasting in the oven and simmering on the stove. And the flavor it adds to my soups and stews? Can’t touch it with anything from the store.

So, yes, there have been a few changes at Casa Meyers; changes that are making life better for me and my family.

Roasted Chicken Stock

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Yield: about 14 cups

Roasted Chicken Stock

Adapted from Cooking Light.

Ingredients

3 carrots, cut into 2-inch-thick pieces
3 celery stalks, cut into 2-inch-thick pieces
2 medium onions, peeled and quartered
1 whole chicken, cut into pieces
1/2 teaspoon black peppercorns
6 parsley sprigs
5 thyme sprigs
2 bay leaves
4 quarts/liters cold water, divided

Preparation

1. Preheat oven to 400° F/200° C.

2. Arrange the carrots, celery, and onion in the bottom of a broiler or roasting pan, and top with chicken pieces. Bake in the preheated oven for 1-1/2 hours, turning the chicken once every 30 minutes. The chicken will be crispy and brown.

3. Transfer the vegetables and chicken from broiler pan to the stockpot, and add the peppercorns, parsley, thyme, and bay leaves. Carefully discard the drippings from broiler pan, leaving browned bits (fond). Place the broiler pan on a stovetop and add 1 quart/liter of water. Bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes, scraping the bottom to loosen the browned bits.

4. Pour the contents of broiler pan into the stockpot. Add the remaining 3 quarts/liters of water, and bring to a boil over medium-high heat. Reduce heat, and simmer for 1-1/2 hours. Strain the stock through a fine sieve into a large bowl. Reserve the chicken meat for another use, and discard the remaining solids. Cover and chill the stock for 8 hours. Skim the solidified fat from surface of broth, and discard.

Equipment & Recipe Notes

Equipment:
large roasting pan
8-quart stock pot with lid
fine mesh sieve
large bowl

Recipe Notes:
I modified the ingredients to fit with I keep on hand in the kitchen: omitted fennel and used extra celery and onions.

I freeze this stock in quart containers and use it in soups and stews. Frozen stock will keep for several months.

http://andreasrecipes.com/roasted-chicken-stock/

Recipes that Work Well with Roasted Chicken Stock

Slow Cooker Brunswick Stew - Andrea Meyers Moroccan Chicken Soup - Andrea Meyers Slow Cooker Chicken Tagine with Chickpeas and Root Vegetables - Andrea Meyers

More Recipes for Stock From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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Cauliflower Casserole with Italian Sauce http://andreasrecipes.com/cauliflower-casserole-italian-sauce/ http://andreasrecipes.com/cauliflower-casserole-italian-sauce/#comments Fri, 19 Sep 2014 22:04:08 +0000 http://andreasrecipes.com/?p=13894 My guys will eat almost anything as long as it has a good sauce to go with it, and this cauliflower casserole I adapted from Cooking Light is more proof of that. They don’t like cauliflower, and though they’ve done pretty well with occasional roasted cauliflower, they don’t ask for this white vegetable. But Italian... 

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My guys will eat almost anything as long as it has a good sauce to go with it, and this cauliflower casserole I adapted from Cooking Light is more proof of that. They don’t like cauliflower, and though they’ve done pretty well with occasional roasted cauliflower, they don’t ask for this white vegetable.

But Italian sauce…they love lots of Italian sauce on just about anything. Even cauliflower.

Cauliflower - Andrea Meyers

So I tried it. I bought big heads of cauliflower and brought them home, proudly displayed them on the kitchen island, and said we were having them for dinner. Michael gave me the side eye and said he would try it. A little while later as he worked in his office, he shouted out to me, “Something smells good!” That was the sauce. I quickly steamed the cauliflower, put it in the baking dish and poured sauce all over it, then gave it a few sprinkles of Grana Padano cheese. Five minutes under the broiler, and it was ready.

I admit I held my breath while Michael tasted it. He waved his arms around and said how delicious it was, and commented that the cauliflower didn’t have the noxious sulfur taste that it can get when overcooked. The boys ate all of their cauliflower at dinner and asked if we could have this again.

Mom win!

Cauliflower Casserole with Italian Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Cauliflower Casserole with Italian Sauce

Adapted from Cooking Light.

Ingredients

1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
2 ounces pitted kalamata olives, coarsely chopped
1-1/2 pounds (681 g) cauliflower, cut into florets
1/4 cup (28 g) grated fresh Grana Padano or Parmigiano cheese

Preparation

1. Heat the large skillet over medium-high heat. Add the olive oil and onion, and sauté until the onion is soft, about 4 minutes. Add the garlic and sauté for 30 seconds, stirring constantly. Stir in the sauce, salt, peppers, and olives.

2. Preheat the broiler.

3. Steam the cauliflower florets in the 6-quart pot until crisp-tender, about 4 minutes. Drain the cauliflower and put it in the prepared baking dish. Pour the sauce over the cauliflower and sprinkle on the cheese.

4. Broil until the cheese is soft and browned, about 5 minutes. Serve hot.

Equipment & Recipe Notes

Equipment:
large skillet
6-quart pot with lid
9x13 baking dish, coated with olive oil

Recipe Notes:
The original recipe includes sirloin steak, which is very tasty. You can use cannellini beans to make this a vegetarian dish.

The original recipe uses bread crumbs in the topping. To make it gluten-free for me, I skip the bread crumbs and serve hearty Italian bread on the side for the family.

For a time saver, you can use 1 pound of frozen cauliflower florets.

http://andreasrecipes.com/cauliflower-casserole-italian-sauce/

More Cooking Light Recipes

Slow Cooker Chicken Korma - Andrea Meyers Butternut Squash Au Gratin with Mushrooms and Bacon - Andrea Meyers Steak Tips with Mushroom Pepper Gravy - Andrea Meyers

More Cauliflower Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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Roasted Red Pepper Hummus http://andreasrecipes.com/roasted-red-pepper-hummus/ http://andreasrecipes.com/roasted-red-pepper-hummus/#comments Wed, 17 Sep 2014 00:23:51 +0000 http://andreasrecipes.com/?p=13874 The boys get off the bus in the afternoon saying the exact same thing every day. “Mom, what’s for snack?” They are my children, so of course they have food on the brain. Ever since the boys were toddlers I have joked with Michael that one day they would all be teenagers, and when that... 

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Roasted Red Pepper Hummus - Andrea Meyers

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The boys get off the bus in the afternoon saying the exact same thing every day.

Mom, what’s for snack?

They are my children, so of course they have food on the brain.

Ever since the boys were toddlers I have joked with Michael that one day they would all be teenagers, and when that day came they would have to get part-time jobs to help pay the grocery bills. Three hungry boys will become three hungry young men, ravenously going through all the food in the house in between school and wherever they have to go after. So teaching them to snack healthy has been one of my missions, with protein-rich hummus high on the healthy snacks list.

We always have hummus in the refrigerator ready for anyone that has the munchies. In the summer I make this roasted red pepper hummus with our homegrown roasted or grilled peppers, and in the winter I use bottled peppers. Both work well, though the bottled peppers are usually stored in brine and tend to be a little salty, so adjust the salt accordingly.

Roasted Red Pepper Hummus

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3-1/2 cups

Roasted Red Pepper Hummus

Ingredients

1-3/4 cups cooked garbanzo beans, drained and rinsed
3 tablespoons sesame tahini
2 teaspoons lemon juice
4 to 5 cloves garlic, minced
8 to 10 tablespoons extra virgin olive oil (i.e. the packing oil)
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Preparation

In the bowl of the food processor, add the garbanzo beans, sesame tahini, lemon juice, 4 cloves of garlic, and the roasted red pepper. Pulse a few times to get the mixture going, then add 8 tablespoons of extra virgin olive oil. Process until almost smooth, about 2 minutes. Add the sea salt, black pepper, and more olive oil as desired, and process until smooth, about 1 to 2 more minutes. Taste, and then add the rest of the garlic plus additional sea salt and black pepper as desired. Store in the refrigerator in a covered container. Will keep for up to five days.

Equipment & Recipe Notes

Equipment:
food processor

Recipe Notes:
The flavor is best with garbanzo beans cooked at home, but you can use a 15-ounce (425 g) can of garbanzo beans in a pinch. Just rinse and drain well before using.

For the olive oil, I use the packing oil from the roasted peppers to bring out even more of the roasted pepper flavor.

http://andreasrecipes.com/roasted-red-pepper-hummus/

More Hummus Recipes

Slow Roasted Tomato Hummus - Andrea Meyers Artichoke and Spinach Hummus - Andrea Meyers Chipotle Hummus - Andrea Meyers

More Hummus Recipes From Other Blogs

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Low Sugar Thai Iced Tea http://andreasrecipes.com/low-sugar-thai-iced-tea/ http://andreasrecipes.com/low-sugar-thai-iced-tea/#respond Tue, 09 Sep 2014 16:26:01 +0000 http://andreasrecipes.com/?p=13862 Though it’s September and the boys have returned to school, the summer weather continued around here and it often lasts until October. So we still have tomatoes, peppers, and basil coming out our ears and the garden tomatillos are starting to kick in. And temperatures were in the 90s last week, making that week hotter... 

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Low Sugar Thai Iced Tea - Andrea Meyers

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Though it’s September and the boys have returned to school, the summer weather continued around here and it often lasts until October. So we still have tomatoes, peppers, and basil coming out our ears and the garden tomatillos are starting to kick in. And temperatures were in the 90s last week, making that week hotter than any day in August this year. Seems as if August came a month late.

So yes, we’re still eating summer food and drinking summer beverages. Michael and I went for a lunch date last Friday at one of the local Thai restaurants, and of course I ordered a glass of Thai iced tea, that delicious sweet tea and milk concoction that draws me in every time. I do love sweet iced tea, was raised on it—proper Southern upbringing—and will enjoy a glass if offered one, but I can’t drink it every day any more. I gave up sugar and sweetener in my tea and coffee several years ago as part of my calorie cutting measures, and my palate has adjusted to it. And since I adore Thai iced tea so much, I came up with my own version that has less sugar and uses a healthy spice for color and flavor instead of artificial colors found in the tea mixes most restaurants use.

Turmeric is a common ingredient in curry powders and is known for the lovely yellow color and earthy flavor it lends to food. Most of us will find it in the spice aisle in powder form. The plant, which is related to ginger, is grown for its root and can be found in some international grocery stores, and the root is sliced or grated for cooking. Over the last year, I have used it more and more for its anti-inflammatory health benefits. If I don’t have fresh turmeric root for the tea, I use a homemade paste that I make from ground turmeric and water, which only takes about 5 minutes to make. The turmeric can be an acquired taste, so start with a small amount and see how you like it.

Turmeric paste and lemongrass - Andrea Meyers

The other flavors in my Thai iced tea are lemongrass, which I cut fresh from our garden and boil in the water before adding tea bags to steep, and unsweetened coconut milk which I mix with half-and-half (or heavy cream) for texture. For richer flavor, I add a drop or two of vanilla extract to the strained tea. I prefer honey for the sweetener, but Thai palm sugar is also good.

Yes, it’s not exactly like the Thai iced tea served in restaurants, but I like that it’s healthier for me and pretty easy to make at home. I make the tea and keep it in the refrigerator for a quick fix, then just add the coconut milk mixture to the glass when I’m ready.

Low Sugar Thai Iced Tea

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Low Sugar Thai Iced Tea

Turmeric Paste recipe from Herbal Academy of New England.

Ingredients

TURMERIC PASTE
1/4 cup ground turmeric
1/2 cup (120 ml) water
TEA
1 quart/liter water
2 stalks lemongrass, peeled and bruised
3 regular size black tea bags
1/3 cup (80 ml) dark honey or palm sugar
1/4 to 1/2 teaspoon turmeric paste
1 to 2 drops vanilla extract
1/4 cup (60 ml) half and half or heavy cream
1/2 cup (120 ml) unsweetened coconut milk

Preparation

1. TURMERIC PASTE - Combine the the turmeric and water in the small saucepan and bring to a boil. Reduce heat and simmer until the mixture forms a thick paste. Allow to cool, then transfer to a storage container.

2. TEA - Bring the water and lemongrass to a boil in the 2 quart saucepan. Boil 5 minutes, then remove from heat. Add the tea bags and steep for 20 minutes. Strain the mixture to remove the lemongrass and tea bags. Add the honey and turmeric past, and stir to dissolve. Allow the tea to cool to room temperature and strain into the pitcher through a coffee filter and stir in the vanilla extract. Mix the half and half and coconut milk in the liquid measuring cup until well blended.

3. To serve, pour 1 cup tea mixture over ice in 4 tall glasses, then add 3 tablespoons milk mixture to each glass. Serve with the milk floating on top and allow each person to stir as desired.

Equipment & Recipe Notes

Equipment:
1 quart (or smaller) saucepan
2 quart saucepan
1 quart pitcher
coffee filter
liquid measuring cup

Recipe Notes:
Raw sugar or dark brown sugar can substitute for the palm sugar.

The Turmeric Paste will keep in the refrigerator for about 2 weeks.

The tea and the milk mixture will keep in the refrigerator for about 1 week.

http://andreasrecipes.com/low-sugar-thai-iced-tea/

More Refreshing Summer Beverages

Sweet Iced Tea - Andrea Meyers Iced Mocha Cappuccino - Andrea Meyers Grapefruit and Chia Drink (Chia Fresca con Toronja) - Andrea Meyers

More Iced Tea Recipes From Other Blogs

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Roasted Red Pepper Cannellini Bean Dip http://andreasrecipes.com/roasted-red-pepper-cannellini-bean-dip/ http://andreasrecipes.com/roasted-red-pepper-cannellini-bean-dip/#respond Sat, 30 Aug 2014 15:56:38 +0000 http://andreasrecipes.com/?p=13833 After my mass pepper roasting and grilling this week, we now have a bunch of roasted peppers in the refrigerator, ready for dips, sauces, soups, or just slicing and topping tacos and wraps. I have them in a container with extra virgin olive oil to keep them moist, and I won’t deny it—they taste fantastic.... 

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Roasted Red Pepper Cannellini Bean Dip - Andrea Meyers

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After my mass pepper roasting and grilling this week, we now have a bunch of roasted peppers in the refrigerator, ready for dips, sauces, soups, or just slicing and topping tacos and wraps. I have them in a container with extra virgin olive oil to keep them moist, and I won’t deny it—they taste fantastic. I knew I would put them in some dip for Labor Day weekend, and my guys went to town on this cannellini bean dip from Cooking Light. The boys each took a dainty bite, then went back with more crackers and a lot less reserve. Pretty soon the crackers were gone and there was a lot less dip in the bowl.

I made a couple modification to the recipe, using home cooked cannellini beans and our homegrown roasted peppers, though you can use the canned versions of both as listed in the Recipe Notes below. I also used the olive oil the roasted peppers were soaking in, which gave the dip even more pepper flavor.

Have a wonderful and safe holiday weekend!

Roasted Red Pepper Cannellini Bean Dip

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 8 servings

Roasted Red Pepper Cannellini Bean Dip

Adapted from Cooking Light.

Ingredients

1 large garlic clove
1/4 cup chopped fresh basil
1 teaspoon balsamic vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Preparation

Place first the beans, bell peppers, garlic, basil, and balsamic vinegar in the food processor, then process until smooth. With processor on, slowly add the olive oil through the food chute. Stir in salt and black pepper, and adjust for taste.

Equipment & Recipe Notes

Equipment:
food processor

Recipe Notes:
You can substitute 1 (7-ounce/199 g) bottle roasted red bell peppers for the home roasted pepper, just rinse and drain well.

You can substitute 1 (16-ounce/454 g) can cannellini beans for the home cooked beans, just rinse and drain well.

http://andreasrecipes.com/roasted-red-pepper-cannellini-bean-dip/

More Dip Recipes

Cannellini Bean Dip with Garlic Scapes - Andrea Meyers Baked Pimiento Cheese Crab Dip - Andrea Meyers Caramelized Onion Dip - Andrea Meyers

More Dip Recipes From Other Blogs

[Disclosure: I am a member of the Cooking Light Bloggers' Connection.]

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How to Roast and Grill Peppers http://andreasrecipes.com/roast-grill-peppers/ http://andreasrecipes.com/roast-grill-peppers/#comments Thu, 28 Aug 2014 19:53:04 +0000 http://andreasrecipes.com/?p=13823 It’s been a really good year for peppers in the Meyers home garden. After several years of bell pepper experiments, we’ve settled on a few varieties that do very well in our garden: Park’s Early Thickset (hybrid), California Wonder (heirloom), Big Bertha (hybrid), Early Sunsation (hybrid), and Tequila (hybrid). All of these produce well and... 

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Red Peppers, homegrown - Andrea Meyers

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It’s been a really good year for peppers in the Meyers home garden. After several years of bell pepper experiments, we’ve settled on a few varieties that do very well in our garden: Park’s Early Thickset (hybrid), California Wonder (heirloom), Big Bertha (hybrid), Early Sunsation (hybrid), and Tequila (hybrid). All of these produce well and continue through October, and right now we are in the thick of pepper season. I’ve been cooking what we could eat and sharing extras with our friends. And one of my favorite ways to eat peppers is grilled or roasted. Yes, you can buy jars of peppers in a store—and in winter I keep a jar on hand—but if you have loads of them in your garden, try making your own. You’ll be very pleased with the flavor.

How to Roast and Grill Peppers - Andrea Meyers

On a hot day, I like to grill peppers outdoors just to keep the kitchen a little cooler. This is probably the easiest, most efficient way to do the peppers because the juices drip down into the grill, making cleanup pretty easy.

How to Roast and Grill Peppers - Andrea Meyers

If the weather isn’t cooperating, my second favorite method is to roast in the oven—the toaster oven. Yes, you can fire up the big oven, but the toaster oven is faster to preheat and cooks the peppers faster. Fast is good on a hot summer day.

How to Roast and Grill Peppers - Andrea Meyers

And my third option is to roast or grill on the stove. You can use a large nonstick skillet or grill pan. Both work well,  this method just takes longer and requires you to keep a constant watch. Using a nonstick pan makes cleanup easy, just run a little water in after the pan cools and it will loosen any bits left behind from the skin and juices.

How to Roast and Grill Peppers - Andrea Meyers

No matter which roasting or grilling method you use, you’ll have some tasty peppers to peel and slice or chop for your favorite dishes, like my three favorites below.

How to Roast and Grill Peppers

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

How to Roast and Grill Peppers

Ingredients

fresh bell peppers, any color
extra virgin olive oil (only for storage)

Preparation

GRILL METHOD - Preheat the grill to medium high, about 400° F/200° C. Arrange the bell peppers on the grill with an inch or two between. Cook on each side until it blackens, about 5 minutes per side.

OVEN METHOD - Preheat the oven to 400° F/200° C. Arrange the bell peppers on the prepared baking sheet with an inch or two between. Roast in the preheated oven until the peppers start to blister and blacken, about 15 minutes, then turn them over and roast until done, about 15 minutes more.

STOVETOP METHOD - Warm the nonstick grill pan or saute pan over medium high heat. Add bell peppers, leaving a little room to turn and move the peppers around. Cook until the peppers start to blister and blacken, about 10 minutes per side, turning until they are cooked all over.

PEEL - Place a glass pie plate on a heatproof surface, lay the cooked peppers in the pie plate, and invert the other pie plate on top. Allow to rest for about 20 minutes. This will steam the skins and cause them to release easily. Once the peppers have steamed and cooled, cut a slit in each and pull out the stem and seeds. Peel off the skin and discard. You can save the juices for use in a dish, or discard if you plan to store the peppers.

Equipment & Recipe Notes

Equipment:
grill, oven, nonstick grill pan, or nonstick sauté pan
baking sheet lined with foil
two glass pie plates

Recipe Notes:
If you plan to store the peppers, put them in a clean jar and pour in some extra virgin olive oil. The peppers keep in the refrigerator for up to 2 weeks.

http://andreasrecipes.com/roast-grill-peppers/

Recipes with Roasted Peppers

Grilled Tomatillo Chili - Andrea Meyers Mediterranean Spinach Bean Salad - Andrea Meyers Roasted Red Pepper Dip - Andrea Meyers

More Recipes with Roasted Peppers From Other Blogs

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Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday) http://andreasrecipes.com/grilled-eggplant-salad-lentils-tomatoes-kids-cook-monday/ http://andreasrecipes.com/grilled-eggplant-salad-lentils-tomatoes-kids-cook-monday/#comments Mon, 18 Aug 2014 23:43:44 +0000 http://andreasrecipes.com/?p=13714 “You can make this salad every day for the rest of the summer. I could eat it every day.” ~Michael “Mommy, this is so good!” ~Top Gun (Then he proceeds to stand up and dance at the table.) “Who wants to help me make the eggplant salad for Kids Cook Monday?” ~Me “Me!” ~Three excited... 

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Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday) - Andrea Meyers

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You can make this salad every day for the rest of the summer. I could eat it every day.” ~Michael

Mommy, this is so good!” ~Top Gun (Then he proceeds to stand up and dance at the table.)

Who wants to help me make the eggplant salad for Kids Cook Monday?” ~Me

Me!” ~Three excited boys.

Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday) - Andrea Meyers

For a long time I thought I was the only eggplant lover in my house. The guys would eat it willingly, but they don’t crave it like I do. When it comes in season, I want eggplant sandwiches, stir-fry, baba ganoush, curry, grilled, you name it. In my search for more eggplant goodness, I came across a salad recipe on BBC Good Food with grilled eggplant and a Moroccan-style dressing that immediately caught my attention. I made it the next day with a couple changes, and my guys devoured it with gusto. Finally, an eggplant dish that they all love as much as I do!

It made me feel all giddy inside.

So it was pretty easy to get some volunteers to help make it for dinner today. I made a pot of lentils yesterday and stuck them in the refrigerator to use in the salad today, and any leftovers can go with other dishes–leftover lentils are great for breakfast. The tomatoes are Mr. Stripey and Early Girls from our garden, and I recommend using similar juicy tomatoes for best flavor.

Make sure to visit The Kids Cook Monday for more recipes to cook with the whole family, and check out the rest of our Kids Cook Monday recipes below.

Grilled Eggplant Salad with Lentils and Tomatoes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 servings

Grilled Eggplant Salad with Lentils and Tomatoes

Inspired by a recipe from BBC Good Food.

Ingredients

1 pound (454 g) eggplant
olive oil
2 cups cooked brown lentils
1 small (4 ounce/113 g) red onion, finely chopped
1 pound (454 g) fresh tomatoes, chopped
1 bunch fresh cilantro, lower stems removed and roughly chopped

DRESSING
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon honey
2 ounces (60 ml) fresh lemon juice
2 ounces (60 ml) extra-virgin olive oil

Preparation

1. Slice the eggplant about 1/2-inch thick. Brush both sides lightly with oil, sprinkle with salt and pepper, and arrange on a preheated grill rack or pan. Grill until browned, then turn them over, brush with more oil then cook until tender, about 8 to 10 minutes total. Remove from the grill and cut each slice into quarters.

2. In a large serving bowl, toss the eggplant, lentils, tomatoes, onions, and cilantro. Mix all the dressing ingredients in a jar and shake well, then toss in the salad. Allow to rest at room temperature about 10 to 15 minutes, then serve.

Equipment & Recipe Notes

Equipment:
grill or grill pan
large serving bowl

Recipe Notes:
The eggplant and lentils soak up flavor from the tomatoes and the dressing, so some resting time makes the salad taste better. It's even delicious the next day.

http://andreasrecipes.com/grilled-eggplant-salad-lentils-tomatoes-kids-cook-monday/

More Kids Cook Monday Recipes

For the complete list of The Kids Cook Monday recipes, visit my Cooking with Kids page.

Asparagus Noodle Salad with Sesame Ginger Vinaigrette - Andrea Meyers Baked Potato Salad with Vidalia Onion Vinaigrette - Andrea Meyers Sauteed Zucchini with Tomatoes, Mushrooms, Peppers, and Basil - Andrea Meyers

More Eggplant Recipes From Other Blogs

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