Drinks - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with yummy drinks, and includes Cafe De Olla and Spice Tea (which, incidently, makes a nice holiday gift!). Enjoy!

CLASSIC HOT CHOCOLATE

This is from Melissa Clark on The New York Times cooking e-newsletter. Melissa wrote, “This is a dark, rich and classic hot cocoa that’s perfect for any snowy afternoon. Nondairy milk can be substituted for whole milk here, though you might have to reduce the sugar, since some brands are sweetened. Also bear in mind that the higher the cocoa percentage of the chocolate you use, the less sweet the drink will be. Add the sugar gradually, tasting as you go: Hot cocoa sweetness is a very personal thing.”

Yield: 4 servings: Time: 10 minutes

View this online at https://cooking.nytimes.com/recipes/1019902-classic-hot-chocolate.

Ingredients

1/4 cup unsweetened cocoa powder, preferably Dutch-processed

3 cups whole milk

4 1/2 ounces chopped bittersweet chocolate or 3/4 cup bittersweet chocolate chips

1 to 3 tablespoons granulated sugar

Tiny pinch of fine sea salt

1 teaspoon vanilla extract

Whipped cream or marshmallows, for serving

Preparation

Fill a small pot with 1/3 cup water and bring to a boil. Whisk in cocoa; it may clump, which is O.K.

Reduce heat to medium and whisk in milk, whisking around the sides of the pan to help dissolve all the cocoa.

When milk simmers, whisk in the chocolate, 1 tablespoon sugar and a tiny pinch of salt, and reduce heat to low. Whisk until chocolate is melted and very smooth. Taste and add more sugar if you like. Turn off heat and whisk in vanilla.

Serve topped with whipped cream or marshmallows.

CARROT CAKE SMOOTHIE

This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).

I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.

This recipe has a prep time of 10 minutes and serves 1

Ingredients

1 Tbsp shelled walnuts

2/3 cup canned unsweetened full-fat coconut milk

3/4 tsp vanilla extract

1/2 tsp ground cinnamon

1/8 tsp sea salt

8 drops liquid stevia

1 Tbsp shredded carrot

1 cup ice cubes

Directions

Add walnuts to a blender and pulse until powdery.

Add coconut milk, vanilla extract, cinnamon, salt, and stevia to blender and process until smooth. Add shredded carrot and pulse a couple times until finely chopped.

Add ice cubes and pulse until thick and creamy, tamping down as necessary.

Pour into a glass and serve immediately.

Kitchen note: Coconut, walnuts, cinnamon, and a hint of carrot make this kept smoothie taste like cake. If you want to have your cake for breakfast and eat it too, this smoothie is the way to go.

SORREL DRINK

This is from the June 20008 issue of Vegetarian Times, page 78. The recipe reads, “Red hibiscus flowers are a common ingredient in ruby-hued herbal tea bags, such as Celestial Seasonings' Red Zinger.”

Ingredients

Sorrel Drink:

3 C dried sorrel or red hibiscus flowers, or 5 Red Zinger tea bags

1 4-inch cinnamon stick

10 whole cloves

1/4 tsp. crushed allspice

2 3-inch pieces peeled fresh ginger

Simple Syrup:

1 C sugar

1 C water

Ingredients

To make Sorrel Drink: Bring all ingredients & 4 cups water to a boil in saucepan. Reduce heat to medium-low & simmer 10 minutes. Cool, strain & chill.

To make Simple Syrup: Bring sugar & water to a boil in small saucepan. Stir to dissolve sugar & simmer 1 minute. Cool.

Pour Sorrel Drink over ice. Serve with pitcher of Simple Syrup for guess to sweeten drinks to taste.

Per 1-cup serving: 33 cal; 0 g protein; 0 g total fat (0 g sat. fat); 8 g crab; 0 mg chol; 0 mg sod; 0 g fiber; 8 g sugars; vegan

SPICE TEA

I used to make this every year for Christmas presents; it was quite popular. Unfortunately, life got a little hectic...As simple as this is, though, I may be reigniting this as a present!

Ingredients

8 oz loose tea

3 orange rinds/peels

1 1/2-2 sticks cinnamon

2 T chopped cloves

Directions

Cut orange peels into small pieces. Bake at 350 degrees for 15 minutes, stirring occaionally. Let cool, add to loose tea, along with broken cinnamon sticks & cloves. Store in tight containers.

LIZARD LOUNGE TEA

My oldest son spent several summers traveling the country, both singly and with friends. Several times, he wound up at the Rainbow Gathering, where he hooked up with a larger group of friends. Most of them had grown up in hot areas of the country, so they nicknamed themselves lizards; their area of the camp site was the lizard lounge. They would cook up their version of iced tea, which they would barter for other commodities. They were frequently asked what their secret ingredient was.

This is a scaled down version. I found that cranberry or cranberry-apple herb tea works very nicely with this, but any herbal tea can be used.

Ingredients

1/2 gallon apple cider

4 – 5 herbal tea bags

Directions

Place cider in a large pan or teakettle and bring to a boil. Place herbal tea bags into a large container and pour the boiled cider over the tea bags. Let steep for 15-30 minutes and cool. Very good.

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

Taco Tuesday

It's time for another Taco Tuesday. For anyone who thinks tacos can't be done up just right without meat, these six taco recipes might just change one's mind. Check out the Roasted Tomatillo and Black Bean Tacos, the Stir-Fry Vegetable Tacos, or any of the other yummy vegetarian tacos in today's post. Enjoy!

BUFFALO CAULIFLOWER TACOS WITH GREEK YOGURT RANCH

This is from Hidden Valley. Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Servings: 2 - 4

To view this online, go to https://www.hiddenvalley.com/recipe/buffalo-cauliflower-tacos-with-greek-yogurt-ranch/.

Ingredients

1 cup Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub white whole wheat flour)

1/2 cup milk

1/2 cup water

1/2 tablespoon lemon pepper

1/4 teaspoon sea salt

1/2 head cauliflower

1/2 cup buffalo sauce

15 oz. can organic sweet kernel corn, rinsed and drained

8 gluten-free corn tortillas (or sub flour ones if you prefer)

1/4 cup chopped cilantro

1 cup mixed greens (or sub chopped red cabbage)

1/4 cup Hidden Valley® Greek Yogurt Ranch

Directions

Preheat oven to 450°F.

Combine the batter ingredients in a medium mixing bowl: flour, milk, water, lemon pepper and sea salt.

Break or cut the cauliflower into small 1 1/2 inch pieces.

Prepare a baking sheet by lining it with aluminum foil and spraying with nonstick spray.

Dip each cauliflower piece into the batter, completely covering it and then shake off any excess batter before laying it on the foil. Repeat for all cauliflower pieces being sure to lay them in a single layer without having them touch each other.

Bake for 15 minutes, then flip them over and bake for another 15 minutes.

Meanwhile, over medium-high heat, cook your sweet kernel corn for approximately 10 minutes. Let it sit and stick to the bottom of the pan periodically so that it caramelizes and gets some of that charred look/flavor. Set aside.

Once the cauliflower is done baking (they should be lightly browned, crispy on the outside, and soft on the inside), put the pieces in a bowl with the buffalo sauce and stir until completely covered.

Assemble your tacos immediately: corn tortillas, buffalo cauliflower, a spoonful of roasted corn, a pinch of diced cilantro and a drizzle of Hidden Valley® Greek Yogurt Ranch.

Note: For safe meat preparation, reference the USDA website.

CHILI-LIME MUSHROOM TACOS

This comes from Taste of Home, and begins with this note from Greg Fontenot (The Woodlands, Texas), "I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty."

Prep/Total Time: 25 minutes; Makes: 4 servings

View this online at https://www.tasteofhome.com/recipes/chili-lime-mushroom-tacos/.

Ingredients

4 large portobello mushrooms (about 3/4 pound)

1 tablespoon olive oil

1 medium sweet red pepper, cut into strips

1 medium onion, halved and thinly sliced

2 garlic cloves, minced

1-1/2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 teaspoon grated lime zest

2 tablespoons lime juice

8 corn tortillas (6 inches), warmed

1 cup shredded pepper jack cheese

Directions

Remove stems from mushrooms; if desired, remove gills using a spoon. Cut mushrooms into 1/2-in. slices.

In a large skillet, heat oil over medium-high heat; saute mushrooms, red pepper and onion until mushrooms are tender, 5-7 minutes. Stir in garlic, seasonings, lime zest and juice; cook and stir 1 minute. Serve in tortillas; top with cheese.

Health Tip: Making these tacos with lean ground beef adds almost 4 grams of saturated fat per serving. That’s a good reason for a meatless taco Tuesday!

ROASTED TOMATILLO AND BLACK BEAN TACOS

This yummy recipe was updated on the Vegetarian Times website on April 30, 2020. It begins, “To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.”

Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/roasted-tomatillo-and-black-bean-tacos-recipe.

Ingredients

Ingredients

3/4 lb. fresh whole tomatillos, husks removed

1 small onion, cut into 1/2-inch pieces (1 cup)

1 small red bell pepper, cut into 1/2-inch pieces (1 cup)

3 large cloves garlic, peeled

3 Tbs. coarsely chopped cilantro, divided

1 1/2 tsp. minced jalapeno pepper

1 cup canned black beans, rinsed and drained

4 6-inch corn tortillas, warmed

1 small avocado, cut into 1/4-inch-thick slices

2 Tbs. queso fresco or feta cheese

1/4 cup frozen corn kernels, thawed, optional

1/4 cup low-fat sour cream, optional

Preparation

Preheat oven to broil. Place oven rack 3 inches from heat source. Coat baking sheet with cooking spray, and spread tomatillos, onion, red bell pepper, and garlic on prepared baking sheet. Broil 12 minutes, or until tomatillos are blistered and charred, and onion and bell pepper are softened and charred, tossing once halfway through cooking time.

Pulse garlic, 1 Tbs. cilantro, jalapeño, and tomatillos 10 times in food processor, or until chunky. Season with salt and pepper.

Toss 1/4 cup tomatillo sauce with black beans, red bell pepper, and onion.

Fill tortillas with black bean mixture, avocado, and queso fresco. Garnish with remaining cilantro and corn kernels, if desired. Serve remaining tomatillo sauce and sour cream, if desired, on side.

STIR-FRY VEGETABLE TACOS

This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.

To view this online, click here.

Ingredients:

3 Tbs. peanut oil

2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)

1 cup sugar snap peas, trimmed

1 cup frozen shelled edamame

1/4 tsp. cayenne pepper

3 Tbs. white miso

2 Tbs. orange juice

2 tsp. rice vinegar

2 cups broccoli slaw

4 6-inch corn or flour tortillas, warmed

2 Tbs. sliced green onions

Instructions:

Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.

Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.

Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g

SPICY MOROCCAN CHICKPEA TACOS

This one, also from Vegetarian Times, begins, "For a switch from corn or flour tortillas, try these tacos wrapped in small, warmed whole pita rounds." Yield: Serves 4.

To view this online, click here.

Ingredients:

2 Tbs. olive oil

1 small onion, cut into 1/2-inch pieces (1 cup)

1 6-oz. pkg. chicken-style vegetarian strips, such as Lightlife Smart Strips

1 tsp. fennel seeds

1/2 cup canned chickpeas, rinsed, drained, and lightly mashed with fork

2 small carrots, peeled and cut into 1/4-inch rounds (1/2 cup)

1/4 cup golden raisins

1 Tbs. harissa

1/3 cup grape tomatoes, quartered

Instructions:

Heat olive oil in nonstick skillet over medium-high heat. Add onion, and cook 3 minutes, or until softened. Add chicken-style strips and fennel seeds, and cook 2 minutes. Stir in chickpeas, carrots, raisins, harissa, and 1/3 cup water. Cook 1 minute, or until sauce thickens slightly but carrots remain crisp. Stir in tomatoes, and immediately remove from heat. Fill tortillas with chickpea mixture, and serve warm.

Nutrition Information: Calories: 269; Protein: 12 g; Total Fat: 9 g; Saturated Fat: 1 g; Carbohydrates: 37 g; Cholesterol: 0 mg; Sodium: 388 mg; Fiber: 7 g; Sugar: 10 g

TACO SALAD WITH CUMIN DRESSING

Recipe Yield: Servings: 8

Source: The Diabetic Newsletter

View this online at https://diabeticgourmet.com/diabetic-recipes/taco-salad-with-cumin-dressing.

Ingredients

8 tortillas

1 teaspoon powdered mustard

2 tablespoons Parmesan cheese, grated

1 teaspoon ground cumin

8 cups romaine lettuce

1/2 cup water

1/2 teaspoon salt

4 tablespoons vegetable oil

4 tablespoons red wine vinegar

4 cups turkey, chopped and cooked

1/4 teaspoon black pepper

1 teaspoon cumin seeds

1/4 teaspoon garlic powder

6 large ripe tomatoes, chopped

4 teaspoons lemon juice

2 cups cheddar cheese, grated

Directions

Toast the tortillas on a baking sheet in a 400F oven for about 10 minutes.

While hot, sprinkle on the Parmesan cheese.

Cool and break into bite-size pieces.

Chop the lettuce and arrange it in the bottom of a salad bowl.

Make the cumin dressing by combining the salt, vinegar, pepper, garlic powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.

Heat the turkey in a skillet with the cumin seeds.

Sprinkle chunks of turkey over the lettuce.

Add the tomato pieces and cheese.

Pour on the cumin dressing and top with tortilla chips.

Nutritional Information Per Serving: Calories: 205; Fat: 11 g; Protein: 17 g; Carbohydrates: 10 g

Diabetic Exchanges: 1 Fat; 1/2 Bread/Starch; 1/2 Vegetable; 2 Lean Meat