like rillettes de porc, cambenbert, wine, and many of my favorite foods, i first discovered grenadine syrup in france. it is added to a lemon-lime drink called limonade and gives the drink a fruity flavor. and it's red, and it's pretty.
actually, i never knew WHAT the flavor of grenadine was. i only knew i liked it.
not as common in indiana, grenade (f), is french for pomegranate. with pomegranate juice on sale at my local grocery store this fall, i had to try this homemade grenadine syrup. the flavor is definitely a departure from artificial grenadine, and i like it all the more.
note: i traded this at the indy food swap; it keeps for quite a while in the refrigerator and would make a fabulous birthday, holiday, or anytime gift!
Yield: 32 servings of 1 tbsp each
Nutrition: 29 calories, 7 carbs per serving
4 cups POM Wonderful Pomegranate juice
1/2 cups sugar
2 tsp lemon juice
Place all of the ingredients in a sauce pan. Bring the pomegranate juice to a boil, reduce heat to low, and simmer until it reduces by half (approximately 45 minutes). Let cool and place in a glass jar; refrigerate until ready to use. Use the Grenadine to make Pomegranate Mimosas, Singapore Slings, or a Tequila Sunrise. Or, if you are in a French mood, make a Diabolo Grenadine by adding a tablespoon of grenadine to 8 oz of lemon-lime soda.
i have so many tomato plants and since summer has made a comeback (90 degree days have replaced the 70 degree days we had two weeks ago), gazpacho is the perfect recipe to share. thanks to all of the beautiful veggies (tomatoes, onion, green pepper), gazpacho is low in calories and fills you up. whip some up now while the tomatoes are in season -- it just isn't the same without local tomatoes.
more tomato recipes to come! they'll be in season for a month or so longer and i'll make tomato jam in october...
Yield: 2 servings of 2 cups each
Nutrition: 143 calories, 15 carbs per serving
2 locally grown tomatoes, peeled
1 cucumber, peeled
1/4 cup green pepper, chopped
1/4 cup onion, diced
2 tbsp olive oil
1 tbsp white vinegar
salt, to taste
pepper, to taste
jalapeno peppers, diced (optional; pictured without)
1 cup tomato juice (optional; pictured without)
Blend in a blender or food processor. Serve cold.
My retired colleague Martha Wailes, who always brought the best dishes to office potlucks
ok, so it's been a while. apologies! sometimes life is like that.
it has been an incredibly busy few months for james and i: in march we made an offer on an investment house across the street from our own (where my mom will eventually live), we stressed about said offer, we had an inspection, we requested repairs, repairs were accepted, we secured financing, we stressed about finding tenants, we found tenants, we closed in may, we spent two weeks getting the property ready for our tenants, tenants moved in, we planted our garden and sprayed yards for weeds, we celebrated our 9th wedding anniversary (next year's the big 1-0), we went to san francisco where i had a conference at the end of june, we visited my high school friend and her boyfriend (super dinner at zazie), we camped in the redwoods and visited sonoma wine country (discoveredsonoma valley portworks), we returned, we went boating on lake monroe with family and friends, we went to cedar point for my sister-in-law's 30th birthday, we sunburned (multiple times), ... work has been plentiful and we have been just enjoying the BITS of free time as we've had them. and now it's august! for sure we've been enjoying the summer produce lately, as i've made basil pesto and baba ganoush (both great on the tomatoes i've been buying from a local farmer for .60/lb). another new recipe which i intend to share soon is a recipe for salted caramel sauce, which through a mistake and some subsequent innovation turned into the easiest salted caramel ice cream recipe EVER!
today i'm sharing this recipe for kale chips. it's a very simple recipe, but without it i never remember at what temperature or for how long to cook the kale. kale chips -- healthy, crisp... enjoy!
(pictured prior to oven time)
Yield: 2 servings (or more if you don't love vegetables)
Nutrition: 187 calories, 10 carbs per serving
1 head kale, washed and dried
2 tablespoons olive oil
sea salt, to taste
Preheat the oven to 275.
Setting each kale leaf on a large cutting board, use a knife to remove the thick inside ribs. Throw the ribs out and cut the remaining kale into pieces. Lay on a baking sheet and use a utensil to gently toss the kale pieces with the olive oil and sea salt. Bake until crisp, turning the leaves once ten minutes have passed. Cook an additional ten minutes. Serve once cool; these are best eaten immediately.!
Melissa d'Arabian, Ten Dollar Dinners
30 minute gingersnap cookies/gingersnap crust. what more can i say?
GINGERSNAP COOKIES/GINGERSNAP CRUST
Yield: 24 cookies, or one gingersnap crust
Nutrition: 83 calories, 11 carbs per cookie (as a crust: 248 calories, 33 carbs per slice if 8 slices)
6 Tbsp unsalted butter, room temperature
1/4 cup dark brown sugar
1/4 cup sugar
2 Tbsp molasses
1 small egg
1/4 teaspoon vanilla
1 cup flour
1/4tsp baking soda
1/4tsp Kosher salt
1 rounded tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1 pinch ground white pepper
Preheat the oven to 350. Line two baking sheets with parchment paper.
In the bowl of your electric mixer, fitted with a beater attachment, beat the butter and sugars until light and fluffy. Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and remaining spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes or until firm.
Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with your index and middle fingers, flatten the cookies to about 1/8″. Bake for 15-17 minutes or until the cookies feel dry and firm on top. If you desire a crisper cookie, cook to 17 minutes. Cool on a wire rack.
The Family Feed
so this tart is pretty yummy. i usually make it for easter but this year i was a little behind. i tend to stay away from cakes and cupcakes (too much flour with a high glycemic load), but tarts are where its at. i like them better than pies because they have less crust. though, i must admit -- the crust on this one is pretty divine. i made the gingersnap cookies myself this time and will share the recipe on friday. my reasoning? i was too lazy to get in the car and go to the store. making and baking the cookies took only 30 minutes and i had all the ingredients on hand. score.
DOUBLE CITRUS TART
Yield: 8 servings
Nutrition: 396 calories, 41 carbs per serving
1 1/2 cups crushed gingersnap cookies
5 tablespoons butter, melted
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 (14-ounce) can sweetened condensed milk
1/3 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 large eggs, separated
Stir together first 4 ingredients. Press mixture evenly into a 9-inch tart pan with removable bottom; set aside. Whisk together sweetened condensed milk, orange juice concentrate, lemon juice, and egg yolks until blended. Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into condensed milk mixture. Pour into prepared crust.
Bake at 325° for 20 to 25 minutes or just until filling is set. Remove to a wire rack, and let cool completely. Cover and chill at least 4 hours. Remove tart from pan, and place on a serving dish. Serve with whipped cream.
Southern Living, March 2005
omg! homemade croutons. i started making homemade croutons sometime in the past year and will never, ever eat a packaged crouton again. so not worth it! i made these as pumpernickel croutons (i have a separate method for croutons made from small-batch loaves or baguettes), and they turned out superbly. though i don't eat chex mix but once a year now, my favorite part was always the pumpernickel. if yours is too, these croutons won't disappoint. try them on the kale caesar salad
that i made earlier this week. or just, you know, by the handful.
Yield: 8 servings
Nutrition: 270 calories, 27 carbs per serving
8 slices pumpernickel bread (16 oz), cut into cubes
1 tbsp minced garlic
1/2 cup olive oil, divided
Kosher salt, to taste
Cover the bottom of your largest skillet with olive oil. Heat olive oil on medium high. Once hot, add garlic. Saute for 1-2 minutes, stirring. Add the bread pieces to the pan. Pour olive oil on top to coat the bread crumbs; stir. Add Kosher salt to taste. Reduce heat to medium-low. Continue cooking, stirring very infrequently for 5 minutes. Move breadcrumbs to a pan and place in heated oven. Cook for 45 minutes or until crisp. Let cool and enjoy!
Note: Do not store in an entirely airtight container as they will lose their crispness.
i needed a salad, and i needed it pronto. with weather warming up here in indiana, i began thinking of kale salads. this kale caesar salad hit the spot for me. though the salad dressing uses anchovies, i was brave. i used them, and the result is marvelous. don't be scared.
KALE CAESAR SALAD Yield: 4 large servings
Nutrition: 238 calories, 7 carbs per serving (excluding croutons)
For the salad:
1 bunch of kale
1/2 bunch of red kale
1/2 bunch of swiss chard
1/2 head of red leaf lettuce
1/2 head of romaine lettuce
2 eggs, hard-boiled4 tbsp grated parmesan cheese
1 cup pumpernickel croutons (recipe forthcoming )
For the dressing:
1/3 cup olive oil
1 garlic clove
2 anchovy fillets
1 tsp Worcestershire sauce
Salt and pepper, to taste
Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to taste in a blender. Toss chopped kale and swiss chard with the remaining dressing; broil on a baking sheet, stirring with a watchful eye and the oven door open, until crisp, 5 to 8 minutes. Mix the kale and lettuce together in a bowl and top with lemon juice, chopped hard-boiled eggs, grated parmesan, and croutons.
SOURCE Adapted from Food Network Magazine
our office potlucks were once world renown. before they took a turn for the sad, i gleaned this recipe for corn pudding from a colleague. it is better than other corn puddings i know because of the butter. you can never have too much butter. and anyway, it brings down the glycemic index, right? serve with beef and beer chili. :)
THE BEST CORN PUDDING
Yield: 6 servings
Nutrition: 220 calories, 25 carbs per serving
120 grams of Jiffy corn bread mix (half of the box)
1/2 can creamed corn
1/2 can corn
1/2 cup light sour cream
4 tbsp salted butter, melted
1 small egg
Mix together. Bake at 350 for 35 minutes. Remove from oven and serve.
it's cold outside. there's snow in indiana.
i'm not surprised and i'm not upset. i had this chili to keep me warm!
BEEF AND BEER CHILI
Yield: 4 servings of 1 1/3 cup
Nutrition: 337 calories, 37 carbs per serving
1 1/4 lb boneless beef chuck, cubed into 1/2 inch pieces
1/3 cup water
2 medium red onions, chopped
8 oz fresh portabello mushrooms, stems discarded and diced
3/4 lb carrots, diced
1 1/2 tsp minced garlic
1 cup dark beer
1/4 c tomato paste
1 chipotle in adobo sauce, seeded and finely chopped
3 tbsp honey
3 tbsp chili powder
2 tsp ground cumin
3/4 tsp dried oregano
1 tbsp cornmeal
1/4 cup light sour cream
Spray a large skilled with canola oil spray and set over medium-high heat. Add half of the beef and cook until browned, about 4 minutes. Transfer the beef to a 5 or 6-qt slow cooker. Repeat with the remaining beef.
Add the water to the skillet; bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet. Transfer to the slow cooker. Add the onions, mushrooms, carrots, garlic, beer, tomato paste, chipotle, honey, chili powder, cumin, and oregano; mix well. Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.
About 20 minutes before the cooking time is up, gradually stir the cornmeal into the slow cooker until blended. Cover and cook on high until thickened, about 15 minutes. Serve with 1 tbsp sour cream per bowl.
Weight Watchers Slow Good Super Slow-Cooker Cookbook, 2005
here's a great sauce to serve with chicken or fish! i first tried it this summer at a local restaurant, and absolutely had to find a recipe online afterwards. you can make the reduction part of the recipe in advance as it can be stored and kept in the freezer.
TOMATO BEURRE BLANC
Yield: 16 servings of 2 tbsp each
Nutrition: 86 calories, 2 carbs per serving
For the reduction:
2 cups chicken stock
5 oz tomato flesh (no peel), minced
2 shallots, minced
1/2 tsp minced garlic
4 tbsp white wine vinegar
Salt and pepper
1 tbsp sugar
1 cup heavy whipping cream
2 oz butter, cubed
To make the reduction: Dice the shallots and garlic and place them into a pan with the stock, tomato flesh, vinegar and basil stalks. Allow to simmer and reduce to a little less than 1/2 cup in volume. Once reduced strain through a sieve (optional). At this point you may store the liquid reduction in a jar for later use (I stored half, and halved the finishing ingredients) .
To finish the sauce: Add the cream to the reduction and then slowly whisk in the cubes of butter until the sauce thickens over a gentle heat. Be sure not to overheat the sauce when adding the butter as it may split. Serve warm.
Tomato Casual, 2008