Monday, June 20, 2011

Chilled peach soup

My mom sent me the recipe for this peach soup. She at the cabin, where there are apparently mountains of fresh peaches. Her email to me said: Sounded good when I saw it this am on an Atlanta station so I tried it (1/2 recipe) and was pretty good did not use the cardamom as it was not in the cupboard…and it’s to far to run to the store for only 1 thing here.











Chilled Peach Soup


This soup can be a starter, side dish, or even dessert and the taste is absolute heaven





Prep Time: 10 min.


Level: Intermediate



COOK TIME 10 minutes


YIELDS 4 cups





Ingredients:





4 cups fresh peaches, peeled and sliced (about 5 medium peaches)


1 cup white wine (such as pinot grigio)


1 cinnamon stick (3-inch)


1/8 teaspoon cardamom


2 tablespoons honey


juice ½ lemon


6 ounces plain yogurt


¼ teaspoon vanilla extract


fresh mint for garnish





Directions





FIRST In a medium saucepan combine peaches, wine, cinnamon, and cardamom over medium-high heat. Bring to a boil, reduce heat, cover, and simmer for 10 minutes or until peaches are soft.





NEXT Remove peaches from heat and let cool slightly. Puree in food processor or blender until smooth. Add honey, lemon juice, yogurt, and vanilla and pulse until smooth. Thicken with addition yogurt if desired.





LAST Refrigerate until chilled. Ladle into bowls, garnish with fresh mint, and serve.





Cook's Notes:


I made this for Father's Day. Papa Snowgoose (upon hearing that my parents may have added vodka to their soup) said, "Is there more? Mr. Snowgoose liked the complex taste.





I used chardonnay since that's all we had in the house. The mint came from our backyard.





We'll likely eat this again. I ate the leftovers for breakfast!

Sunday, June 19, 2011

Ice cream (frozen yogurt) for dogs










Given that summer has been creeping in this last week (70 degrees! sun!) we've been feeding our girls puppy ice cream in the form of Frosty Paws. However, they are expensive and probably not the healthiest for the dogs. I put my reference librarian skills to the test and found a recipe written by a vet.


Ingredients:



32 oz lowfat vanilla yogurt


2 ripe bananas


1 cup peanut butter



Directions:



Blend everything in a blender. Pour into 3 oz dixie cups and freeze. Make about 16-18 servings.






Cook's notes:


This is totally safe for humans and I will not lie, I licked the spatula and ate one cup. It's freaking good! The dogs loved it too. It's safe to say that I will never buy Frosty Paws again and we will eat these all summer. I've also turned into the type of person who makes frozen yogurt for dogs.

epic fail: kale smoothie



Last weekend was gorgeous and sunny and after a hike in Dsicovery park with the dogs we came home and decided we wanted to make smoothies for lunch. We had an abundance of kale in the bakyard that was about to go and I found the following recipe for a kale-apple smoothie on the Real Simple website.






Ingredients
3/4 cup chopped kale, ribs and thick stems removed
1 small stalk celery, chopped
1/2 banana
1/2 cup apple juice
1/2 cup ice
1 tablespoon fresh lemon juice




Directions
1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
2. Blend until smooth and frothy.






Cook's notes:






It was too pulpy and gross to try and drink. I felt bad about wasting all of that kale. I will not be making this again.






I should note that I subsituted in orange-mango juice for apple. I would say that was my problem but it still tasted like kale.

Wednesday, June 1, 2011

Microwave lasagna, or how to set cheese on fire



This is another Real Simple "classic." As if lasagna wasn't already easy enough, let's try microwaving it to save 5 minutes of cooking time.



Bomb! Epic Fail! (But still edible).



Ingredients
1 15-ounce container ricotta
4 cups baby spinach, chopped (about 4 ounces)
2 cups grated mozzarella (8 ounces)
1/4 cup plus 2 tablespoons grated Parmesan (1 1/2 ounces)
kosher salt and black pepper
1 24-ounce jar marinara sauce (2 3/4 cups)
6 no-boil lasagna noodles




Directions
In a bowl, combine the ricotta, spinach, 1 ½ cups of the mozzarella, ¼ cup of the Parmesan, and ¼ teaspoon each salt and pepper.



In the bottom of a microwave-safe 8-inch square baking dish, spread ½ cup of the sauce.



Top the sauce with 2 lasagna noodles, ½ cup of sauce, and half the ricotta mixture. Repeat.



Top with the remaining lasagna noodles, sauce, mozzarella, and Parmesan.



Cover with wax or parchment paper, then a plate. Microwave on high (power level 10) until the noodles are tender, 15 to 20 minutes.



Let stand for 10 minutes before serving.



Cook's notes:


I would not make this again. Traditional lasagna in the oven is just as good and the cheese doesn't blacken. I didn't even cook it for the full time.