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. 

Feed Me Phoebe: Coconut Mojito Popsicles
Dishing With Divya: Strawberry Sherbet
The Lemon Bowl: Vegan Chocolate Peanut Butter Ice Cream (No Machine Required)
Jeanette's Healthy Living: Healthy Fruit Punch Popsicles
Virtually Homemade: Minty Pina Colada Popsicles 
Weelicious: Fruity Lemonade Ice Pops
Napa Farmhouse 1885: Chai Green Tea Popsicles
Red or Green: Spiced Rooibos Tea Popsicles
Dishin & Dishes: Heath Bar Crunch Ice Cream
Elephants and the Coconut Trees: Homemade Eggless Vanilla Ice Cream (No Machine Required)
Domesticate Me: Slutty Brownie Ice Cream Sandwiches
Devour: 5 Frozen Finales
Poet in the Pantry: Peanut Butter Ice Cream
Swing Eats: Grapefruit, Pineapple, Basil and Coconut Milk Gelato
Daily*Dishin: Dark Chocolate Sorbet
Cooking With Elise: Frozen Blueberry Treats
FN Dish: 6 Reasons to Brave Brain Freeze

For a savory frozen treat:

Taste With The Eyes: Frozen Alaskan Cod, Mediterranean-Style

best,

Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

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

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 & Dishes: Grill Basket Stuffed Slider Burgers
Weelicious: Mexican Chicken Sliders
Devour: 5 Sizzling Burgers
Virtually Homemade: Grilled Greek Turkey Burger
Napa Farmhouse 1885: Green Chile and Bacon Burgers
Red or Green: Grilled Marinated Eggplant Burgers (Spicy)
The Heritage Cook: Juicy Turkey Burgers for Every Cookout
Taste With The Eyes: Chicken Burger Caesar Club Sandwich
Cooking With Elise: Super Smashed Burgers
Domesticate Me: Bacon and Smoked Cheddar Cheeseburger Sliders with Jalapeno Relish
Swing Eats: Shrimp Burgers with Sriracha Aioli on Bibb Lettuce
Daily*Dishin: Jalapeno Feta Bison Burgers
FN Dish: 5 Ways to Bring on the Burgers

best,

Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

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

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
Dishing: Caramelized Pineapple with Mint
Weelicious: Raspberry Cheesecake Jars
Virtually Homemade: Gluten-Free Double Chocolate Salted Brownies
The Heritage Cook: Anzac Biscotti
Taste With The Eyes: Cherimoya Brulee
Devour: The 5 Best Picnic Sweets
Napa Farmhouse 1885: Flourless Chocolate Cupcakes with Chambord Raspberries
Red or Green: Healthy Ginger-Molasses Cookies
Cooking With Elise: Salted Caramel Brownies
Swing Eats: S'Mores Bars (Gluten-Free)
Domesticate Me: Summer Berry Parfaits with Vanilla Bean Ricotta and Toasted Almonds
Dishin & Dishes: Triple Berry Pretzel Salad Dessert in a Jar
Food For 7 Stages of Life: Oats and Peanut Laddoo (No Bake Energy Bites)
Bacon and Souffle: Mason Jar Overnight Oats
In Jennie's Kitchen: The Best Chocolate Chip Cookies
FN Dish: Make-and-Take Picnic Desserts

best,

Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

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

Spicy Cauliflower & Peppers Casserole

I received an email with a copy of a cauliflower recipe from The Pioneer Woman Cooks website (Thank you Jaime!). This delicious looking stir-fry was accompanied by a simple message. "We HAVE to make this when we come visit this summer!) My first thought was "absolutely". My second was "I cannot wait till they come to try it". So I made the recipe that night and...it...was...so...delicious.  It always amazes me when a very easy and simple recipe is stunningly good.

The cauliflower was so good that I decided to make it again a few days later...but was out of Sriracha a key ingredient in Rhee's version. I did, however, have a 1/2 bottle of buffalo chicken sauce. So I did a bit of improvising...adding hot cherry peppers, additional green onions and turned it into a casserole topped with sharp cheddar cheese. I loved the final result and now have two different wonderful dishes to choose from.

Note, my version is so close to Rhee's that I cannot take any credit for today's post. For her recipe, click here. And give them both a try!  Happy start of Summer everyone!

Spicy Cauliflower & Peppers Casserole
(serves 4)

Ingredients
1 cauliflower
2 tbsp extra virgin olive oil
2 hot red cherry pepper (or 1 red bell pepper), seeded and sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp balsamic vinegar
3 green onions, sliced
1-2 tbsp buffalo chicken sauce
1/2 cup sharp cheddar cheese. shredded

Preheat oven to 350 degrees.

Cut the cauliflower in half lengthwise.  Cut off the stem. Break up the cauliflower into large florets and then cut or break into very small florets.

Heat a large, heavy skillet over high heat. Add the oil, then the cauliflower and peppers. Let the vegetables sear and brown in pan without stirring (about 2 minutes) Stir in the garlic and cook for 3 minutes stirring frequently. Turn heat to low. Add soy sauce, balsamic vinegar and all but 1 tbsp of the sliced green onion. Stir and allow to cook for 1 minute, then squeeze one tbsp of the buffalo sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add the second tbsp of buffalo sauce if you want a spicier version.

Pour contents into casserole dish.  Sprinkle cheese over top. Bake in preheated oven for 15 minutes or until cheese is bubbly. Top with remaining green onions and serve immediately.

It is "Summer Casserole" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite summer casserole recipe?  Please share in the comments section and/or link to your blog if you have one. 
Weelicious: Crock Pot Mexican Tortilla Lasagna
The Heritage Cook: Summer Vegetable Gratin (Gluten-Free)
Taste With The Eyes: Colorful Vegetable Casserole with Fresh Herbs and Cured Black Olives
Napa Farmhouse 1885: Summer Eggplant, Squash and Tomato Casserole
Red or Green: Spicy Cauliflower and Peppers Casserole
Domesticate Me: Caprese Quinoa Bake
Devour: 5 Picnic Potluck Ideas
Poet in the Pantry: Zucchini and Summer Squash Gratin
The Sensitive Epicure: Zucchini Souffle (Gluten-Free)
Cooking With Elise: Mexican-Style Lasagna
FN Dish: Dig Into Easy Summer Casseroles

best,

Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

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

Guacamole Dressing

I am such a guacamole addict. I can eat a bowlful by myself. (TMI?) The other day I served a huge scoop on top of a salad...delicious. Then a lightning bolt went off...what if I made a guacamole dressing for salad? Brilliant!

This easy recipe comes together in minutes. Perfect on a large mixed green salad, or add some grilled chicken, shrimp or beef  for a main dish. Works nicely as a dip for vegetables, poured over baked potatoes or drizzled over sandwich fillings. You will find many uses for this sauce. Enjoy!

Guacamole Dressing
(makes 2 cups)

Ingredients
2 large Hass avocados
1/2 white onion
1/4 cup fresh cilantro
1 jalapeno, seeded and deveined
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
juice from 1/2 lemon
1/2 cup to 3/4 cup water
1/4 cup salsa
sea salt
pepper

green salad
corn tortilla chips


Cut the vegetables into large pieces and add to blender or food processor. Add olive oil, cider vinegar, lemon juice, 1/2 cup water, salsa and large pinch each salt and pepper. Process until creamy. Thin with additional 1/4 cup water if desired. Taste and adjust seasonings if necessary.

Lightly toss salad with dressing. Serve with tortilla chips and additional dressing for dipping

It is "No-Cook" week at Food Network's Sensational Sides roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have favorite no cook? Feel free to share in the comments section or link to your blog if you have one. Bloggers' recipes will be posted at noon on Thursday.

best,

Diane

red or green? 

California Girl in Taos

napa farmhouse 1885

MoseyLove!

please follow us on facebook

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