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Tuesday, June 24, 2014

Spiced Rooibos Tea Popsicles


I am on a tea popsicle kick. I posted a recipe for Chai Green Tea Popsicles this week over on my Napa Farmhouse 1885 blog. They were so good...and I received so many rave reviews..that I decided to experiment with one of my favorite herb teas..Rooibos.

Natural News says this about Rooibos tea:

"Rooibos tea, also called red bush tea, is a herbal tea derived from the leaves of the rooibos plant. Though consumption of the tea was once confined to the South African regions in which the plant grew, rooibos tea is becoming more popular in Western countries due to its robust taste and numerous health benefits. Learn more"

Rooibos is caffeine free, rich in antioxidants, full of beneficial minerals, helps improve blood circulation and calms upset stomachs. Plus it tastes delicious. So I decided to combine brewed tea with unsweetened coconut milk, chai spices and whole blueberries and then freeze the mixture into popsicles. The result? A refreshing, light, spicy, yummy frozen treat perfect for hot summer days. Enjoy!

Spiced Rooibos Tea Popsicles
(makes 10-12 popsicles)

3 cups boiling water
4 chai rooibos tea bags
3/4 cup coconut milk
1/2 tsp cinnamon
1/2 tsp nutmeg
coconut sugar to taste (optional)
1/2 cup blueberries (fresh or frozen)

Pour the boiling water into a heat safe bowl and add the tea bags. Steep until the water is cool. Add cooled tea, coconut milk  and spices to bold and stir until combined. Taste and sweeten if desired. Pour into popsicle molds and freeze for 1 hour. Remove from freezer and equally divide blueberries between the molds. The hour of freezing allows the berries to be distributed throughout the popsicle...not sink to the bottom. Add the sticks and freeze until firm.


It is "Frozen Treats" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite frozen treat recipe? Please share in the comments section and/or link to your blog if you have one. 


For a savory frozen treat:

best,
Diane


California Girl in Taos

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I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Tuesday, June 10, 2014

Grilled Marinated Eggplant Burgers (Spicy)

One of my favorite summer burgers is made with grilled marinated eggplant instead of meat.  I use a technique I learned from my twitter friend Judy Witts Francini a.k.a Davina Cucina...salting the sliced eggplant to remove the bitterness and avoid soaking up a ton of oil. Then you simply grill and marinate in a mixture of extra virgin olive oil, garlic, red pepper flakes and black pepper. When you are ready to make the sandwiches you will use the delicious, flavorful oil to brush on the bread prior to grilling. Imagine golden brown toasted bread, garlicky spicy eggplant, melted cheese and fresh basil.... amazingly good and easy to make.  

You will serve this dish all summer! It is the perfect choice when you want something a bit different from burgers or want to add a vegetarian option to the menu.

Grilled Marinated Eggplant Burgers
makes 8 burgers
(note, grilling times are approx. depending on how hot your coals are...experiment the first time keeping careful watch to see how long it takes you)

1 globe eggplant
sea salt
1 cup extra virgin olive oil
6 cloves garlic, thinly sliced
1-2 tsp red chili pepper flakes
fresh cracked pepper
sourdough or french boule or loaf
fresh mozzarella cheese, sliced
fresh basil
(optional, fresh heirloom tomatoes in season)

Cut eggplant into slices approx 1 inch thick.  Place in a large colander and sprinkle generously with sea salt.  Let sit for 1-2 hours.  
Prepare grill.  I prefer wood charcoal for this recipe, but a gas grill works well also. ( alternatively, you can use a grill pan indoors.)

Use a towel to blot off all the liquid which accumulates on the eggplant (it is very bitter).  Brush slices with olive oil to prevent burning and grill approx 4 minutes per side.  Remove from grill and layer in a baking pan.  Cover eggplant with remaining olive oil and sprinkle with sea salt, crushed red pepper (i use 2 teaspoons, but go with one if you want it less spicy), garlic and cracked black pepper.  Allow to marinate for a minimum of 1 hour...but longer if possible...up to 4 hours.

Cut bread into slices approx 1 inch thick.  Create sandwiches by layering a couple slices of eggplant and 1 slice mozzarella cheese between two slices of bread.  Brush some of the olive oil from the eggplant dish onto the outside of both sides of each sandwich.  Grill 3-4 minutes per side, just until the bread is golden brown and the cheese has begun to melt. Remove from grill, carefully remove the top piece of bread (sandwiches will be hot) and add some fresh basil and a slice of tomato if using.  Replace the bread slice and serve immediately.





It is "Burgers" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite burger recipe? Please share in the comments section and/or link to your blog if you have one.
Dishin & DishesGrill Basket Stuffed Slider Burgers
WeeliciousMexican Chicken Sliders
Devour5 Sizzling Burgers
Virtually HomemadeGrilled Greek Turkey Burger
Napa Farmhouse 1885Green Chile and Bacon Burgers
Red or GreenGrilled Marinated Eggplant Burgers (Spicy)
The Heritage CookJuicy Turkey Burgers for Every Cookout
Taste With The EyesChicken Burger Caesar Club Sandwich
Cooking With EliseSuper Smashed Burgers
Domesticate MeBacon and Smoked Cheddar Cheeseburger Sliders with Jalapeno Relish
Swing EatsShrimp Burgers with Sriracha Aioli on Bibb Lettuce
Daily*DishinJalapeno Feta Bison Burgers
FN Dish5 Ways to Bring on the Burgers

best,
Diane


California Girl in Taos

Follow Me on Pinterest
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

Wednesday, June 4, 2014

Healthy Ginger-Molasses Cookies

Finally summer weather has arrived! I live for warm temperatures and long nights. Late dinners served outdoors. And light, delicious food chock full of fresh, locally grown ingredients. Desserts make it on the menu (of course) but nothing heavy...and often served with fruit.  These cookies are a perfect example. Spicy candied ginger added to a traditional cookie recipe tweaked to be healthy.

I used a combination of white whole wheat flour and spelt flour, used coconut sugar instead of granulated white and swapped out the butter for olive oil.  The result is a cookie you will want to eat year round but in summer, paired with organic fresh picked raspberries or strawberries macerated in Chambord (black raspberry liqueur), this is the dessert you will take to the beach, or barbecues, or potluck parties. Easy, delicious and relatively healthy...it does not get much better than that. (Note, you can use your favorite gluten-free baking mix in place of the flours to make this recipe gluten free). Happy Summer!



Healthy Ginger Cookies
(makes 2 dozen)

Ingredients
1 1/2 cup white whole wheat flour
3/4 cup spelt flour
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1 tsp baking soda
1/4 tsp salt
1 egg
1/2 cup plus 1 tbsp extra virgin olive oil (late harvest)
1/4 cup molasses
1 cup plus 2 tbsp coconut sugar
1/4 cup finely chopped candied ginger

Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.In a medium bowl, sift together the first 7 ingredients. Set aside.

Using a mixer, beat the egg until frothy. Add the olive oil, molasses and 1 cup coconut sugar and continue beating until well mixed. Add 1/2 of flour mixture and beat until just mixed. Add remaining dry mixture and beat until just incorporated (do not overmix). Stir in candied ginger.

Drop by 2 tbsp sized balls onto prepared sheets 2 inches apart. Using the base of a glass, press down on cookies to flatten about 1/4 of each dough ball. Bake in preheated oven 10- 12 minutes or until cookies are golden brown. Remove from oven and place sheets on wire racks for 5 minutes.  Remove from sheets and allow cookies to cool on rack.  Best day of baking but can be stored, tightly wrapped, for 2-3 days.



It is "Packable Desserts" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite summer dessert recipe?  Please share in the comments section and/or link to your blog if you have one.

The Lemon Bowl: 5 Ingredient No-Bake Fig Newton Bites
DishingCaramelized Pineapple with Mint
WeeliciousRaspberry Cheesecake Jars
Virtually HomemadeGluten-Free Double Chocolate Salted Brownies
The Heritage CookAnzac Biscotti
Taste With The EyesCherimoya Brulee
Devour: The 5 Best Picnic Sweets
Napa Farmhouse 1885Flourless Chocolate Cupcakes with Chambord Raspberries
Red or GreenHealthy Ginger-Molasses Cookies
Cooking With EliseSalted Caramel Brownies
Swing EatsS'Mores Bars (Gluten-Free)
Domesticate MeSummer Berry Parfaits with Vanilla Bean Ricotta and Toasted Almonds
Dishin & DishesTriple Berry Pretzel Salad Dessert in a Jar
Food For 7 Stages of LifeOats and Peanut Laddoo (No Bake Energy Bites)
Bacon and SouffleMason Jar Overnight Oats
In Jennie's KitchenThe Best Chocolate Chip Cookies
FN DishMake-and-Take Picnic Desserts

best,
Diane


California Girl in Taos

Follow Me on Pinterest
I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.