Monday, August 10, 2015

Cherry Almond Popsicles

2 cups fresh cherries, pitted
2 1/2 cups almond milk
1/4 cup sugar
2 Tbs lemon juice
1/4 tsp almond extract
pinch of salt

1) Place all ingredients into a blender. Blend until smooth.
2) Pour into 8 4oz popsicle molds, dividing evenly.
3) Freeze until firm, at least 4 hours.

Review: The almond milk did nothing for this popsicle. It seemed to add a graininess that was unnecessary, but also contributed to the popsicle having difficulty staying together. It also doesn't add to the flavor. The cherries and almond extract provided a great flavor combination. I think next time I'll make a simple syrup with the sugar and 2 1/2 cups of water and omit the almond milk.
Adapted from:

Sunday, August 2, 2015

Serrano Chili & Watermelon Margaritas

8 cups cubed seedless watermelon
1 serrano chili
1 1/2 cups lime juice
1 cup silver tequila
1 cup sugar
1 cup water
1 Tbs Cointreau

1) In a small saucepan over medium heat, combine the sugar and water. Cook until the sugar is fully dissolved, stirring occasionally. Remove from heat and set aside to cool.
2) Put serrano chili and watermelon into a blender, blending until fully pureed. It should result in 5 cups of watermelon puree.
3) Combine all ingredients in a large pitcher and chill before serving.

Review: This was unbelievably tasty. I put the bulk of it in my ice cream machine to make frozen margaritas. I licked the bowl of the ice cream maker to get all the last remaining bits!! The serrano chili adds just a hint of heat, making it a slight accent flavor. The watermelon is amazing with tequila. I would never have thought this would be this good, but wanted to make something exotic since I'm expecting guests next weekend. This is a good standby recipe for summer parties!!
Adapted from:

Hot Fried Rice

2 cups cooked rice
2 Tbs coconut oil
1 bunch asparagus spears, trimmed and cut into 1-inch pieces
1 cup peas
8oz pkg tempeh, diced
3 cloves garlic, minced
3 tsp minced ginger
4 Tbs soy sauce
3 Tbs rice vinegar
3 Tbs hot sesame oil

1) In a large saute pan, over medium-high heat, saute the asparagus, peas and tempeh in coconut oil for 3-4 minutes.
2) Add the garlic and ginger, stirring until vegetables are tender, about 2 minutes.
3) Add the cooked rice, soy sauce and vinegar. Cook until the liquid is absorbed, about 1 minute.
4) Remove from the heat; stir in the hot sesame oil.

Review: I totally cheated by using the frozen cooked rice that Trader Joe's sells (sprouted red jasmine!). The original recipe called for a red bell pepper, but I cut into mine to find it was rotting and moldy inside - even though I just bought it last night!!! It was also supposed to use egg, but seeing as how I made enough to last three days, I didn't feel comfortable eating leftover eggs on day 3. Therefore, I subbed in tempeh. I also decided that the original recipe's suggestion for toasted sesame oil and some hot sauce was too much, when I could just use up some of the hot sesame oil in the fridge that I've had no use for. That was a mistake!! This was so hot that I lost feeling in my mouth. Leftovers at work should be fun . . . . but in all honesty, this was realllllly tasty and I'm a happy camper.
Adapted from: