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Ginger Lemon Green Tea Sorbet

April 17th, 2013 by Jean Gleason

“Eat lots of lemon and ginger.” Wise words from my friend Lynn as to how to beat a nasty cold. The only problem was my throat hurt so much, I had no desire to eat anything. I found sipping whiskey (strictly for medicinal purposes) worked well. It numbed the back of my throat and only required small pathetic sips.  But, girl can not live on whiskey alone. This sorbet was my first venture into the kitchen, after spending 2 WEEKS!!!!! fighting (not so successfully) this nasty bug. The hardest part was zesting 4 lemons. But then again, when you are sick, everything seams hard!

The ginger and lemon flavors dominated the green tea. This tasted Devine, and felt soothing on a sore throat. It is the perfect treat for a sicky. Next time, I’d like to experiment with using maple syrup instead of sugar.

Ginger Lemon Green Tea Sorbet
 
Prep time

Cook time

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Author:
Recipe type: Dessert
Serves: 4

Ingredients
  • 2 green tea bags
  • Zest of 4 lemons
  • 1 cup water
  • ½ cup sugar
  • ½ cup lemon juice
  • 2 Tablespoons grated fresh ginger
  • ½ cup bubbly water

Directions
  1. After zesting lemons, dice the zest into small pieces.
  2. Boil water, sugar, lemon zest, and ginger in saucepan.
  3. Reduce heat and simmer 5 minutes.
  4. Remove from heat and add tea bags. After 4 minutes, remove tea bags. Let cool.
  5. Add lemon juice and bubbly water.
  6. Pour into ice cream maker and freeze for 30 minutes.
  7. Take out of ice cream maker, and place in freezer for an additional hour.

Vegetable Gratin

March 28th, 2013 by Jean Gleason
 
 

Ingredients
  • 1½ cups zucchini, ¼ inch slices
  • 1½ cups summer squash, ¼ inch slices
  • ½ teaspoon coarse sea salt
  • ****
  • 4 medium tomatoes, ¼ inch slices
  • ½ teaspoon coarse sea salt
  • ****
  • ½ head of cauliflower, chopped into bite size pieces
  • 1 crown broccoli, chopped into bite size pieces
  • 1 Tablespoon olive oil
  • 2 cloves garlic minced
  • ****
  • 2 yukon gold potatoes, peeled and sliced crosswise in ⅛ inch slices
  • 3 garlic cloves, peeled and smashed with the back of a knife
  • 1 Tablespoon organic black peppercorns
  • 1 teaspoon dried organic thyme
  • 1 dried organic bay leaf
  • 1 teaspoon fine sea salt
  • 1 cup heavy cream
  • 1 cup chicken of vegetable stock
  • ***
  • 2 tomatoes, sliced
  • ¼ teaspoon fine sea salt
  • ****
  • 2 medium onions, sliced thin
  • 1 Tablespoon olive oil
  • ****
  • 10 oz bag of edamame
  • 1½ cups Parmesan cheese
  • Panko bread crumbs

Directions
  1. Preheat oven to 400° F.
  2. Generously butter a 2-1/2 to 3 quart gratin dish or other shallow baking dish.
  3. Toss zucchini and summer squash slices with sea salt in a colander and let stand until they release at least 1 tablespoons of liquid, about 45 minutes.
  4. Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
  5. Meanwhile, toss cauliflower and broccoli in olive oil and garlic and roast in oven for 20 minutes.
  6. Meanwhile, make a bouquet garni by wrapping thyme, peppercorns, and bay leaf in a square of cheese cloth and securing with string.
  7. In a heavy 4 quart saucepan, combine potatoes, bouquet garni, salt, garlic, cloves, and cream and stock. Set over moderate heat and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes can be pierced with a fork (about 10 minutes). Using slotted spoon, remove bouquet garni and garlic and discard. Spread the potatoes in a gratin dish, and allow the cream mixture to continue to simmer to thicken for sauce.
  8. Sauté the onions in olive oil and sea salt until caramelized, approx. 20 minutes.
  9. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  10. Once the zucchini and squash are done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  11. Assemble the casserole:
  12. Spread potatoes in the gratin dish, saving the cream stock mixture.
  13. Top with onions, then zucchini and squash, then broccoli and cauliflower, and then tomatoes. Sprinkle the edamame on top,
  14. Pour the cream stock mixture over the vegetables. Top with Bread crumbs and cheese and bake for 40 min to 1 hour.

 

Zucchini Tomato Quiche

March 28th, 2013 by Jean Gleason
 
Prep time

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Ingredients
  • Make crust according to The Perfect Pie Crust recipe, eliminating the sugar
  • 3 cups thinly sliced onions
  • 2 tablespoons butter
  • Fine sea salt and organic freshly ground black pepper to taste
  • 1 teaspoon organic thyme
  • ½ cup zucchini, ¼ inch sliced
  • ⅛ teaspoon fine sea salt
  • 2 tomatoes, ¼ inch sliced
  • ⅛ teaspoon fine sea salt
  • 6 eggs, at room temperature
  • 1 cup cream and 1 cup milk, heated just until warm
  • fresh basil leaves
  • goat cheese

Directions
  1. Preheat the oven to 425° F.
  2. Prick the crust with a fork. Line it with tin foil and place a pie weight in the center. Bake 12 minutes. Remove from the oven and remove the weight and foil; turn the oven to 325° F.
  3. Toss zucchini with sea salt in a colander and let stand until they release at least 1 teaspoon of liquid, about 45 minutes.
  4. Place tomato slices in a single layer on double layer paper towels and sprinkle evenly with sea salt, let stand 30 minutes.
  5. Once the tomatoes are done, place second double layer paper towels on top of tomatoes and press firmly to remove excess liquid.
  6. Once the zucchini is done, arrange slices on triple layer paper towels; cover with another triple layer paper towels. Press firmly and remove excess liquid.
  7. Sauté the onions in butter and salt and pepper over medium heat until the onions are soft, approx. 20 minutes. Add thyme and remove from heat.
  8. Beat the eggs with the milk and cream. Stir in the onions and zucchini.
  9. Pour mixture into the crust and top with the tomatoes. Bake 30 to 40 minutes. The center should be slightly loose when done. After the quiche has cooled slightly, sprinkle with fresh basil and dollops of goat cheese.

 

Mango Salsa

March 27th, 2013 by Jean Gleason
 
Prep time

Total time

 

Ingredients
  • 2 cups mango, chopped (if you can’t get mangos, peaches are also good)
  • 1 cup red bell pepper, minced
  • ⅔ cup scallions, sliced finely
  • ¼ cup fresh cilantro, chopped finely
  • 2 tablespoons fresh lime juice
  • 1 Tablespoon olive oil
  • 1 jalapeño, minced finely

Directions
  1. Mix all the ingredients together.
  2. Let sit for at least 20 minutes before serving so that flavors can meld.

 

Farro Salad!

March 18th, 2013 by Jean Gleason
Farro Salad!
 
Ingredients
  • 1 cup dried farrow
  • Salad Ingredients
  • 1 red pepper diced
  • ½ cup fresh parsley, chopped fine
  • 1 cucumber, peeled and chopped
  • 3 cups baby arugula, chopped
  • ½ medium red onion, minced
  • 1 cup sliced almonds
  • Dressing
  • juice of ½ lemon
  • 2-4 Tablespoons olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon organic oregano
  • ½ teaspoon organic thyme
  • dash of agave nector (just to balance the lemon)
  • freshly ground organic black pepper to taste

Directions
  1. Rinse and drain farro.
  2. Bring farro and 3 cups of water to a boil, cover, reduce heat and simmer 15 minutes. Remove from heat and drain any excess water.
  3. While the farrow is cooking, combine all of the salad ingredients.
  4. Whisk together the Dressing ingredients.
  5. Toss the salad ingredients with the dressing.
  6. Once the farro has cooled, toss with the rest of the ingredients.