Most of us have our go-to Drinks. Whether it's coffee or tea in the morning, or even throughout the day, or soda, water, we usually go through the same drinks.
However, it's kind-of nice to add a few new drinks to the mix. To that end, check out the Lizard Lounge Tea, the Cafe de Olla, or the Ginger Tea, as well as the rest of today's offerings. Enjoy!
PEACH TEA
This is from Vallery Lomas at The New York Times cooking enewsletter. For this recipe, Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Total Time: 15 minutes; Yield: About 6 cups
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Preparation
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
COPYCAT STARBUCKS CARAMEL FRAPPUCCINO
This is from Delish, and begins, "The caramel frappuccino is the most iconic Starbucks drink. It's sweet, strong, and drizzled with lots of caramel. The drink is easy to make at home and makes the perfect little afternoon pick me up."
Yields: 2 servings; Prep Time: 5 minutes; Total Time: 10 minutes
To view this online, click here.
Ingredients
1 c. cold, strong-brewed coffee
3/4 c. whole milk
1/2 c. caramel, plus more for serving
1 c. ice
Whipped cream, for serving
Directions
Blend coffee, milk, caramel, vanilla, and 1 cup of ice until smooth, thick, and icey. Add more ice, if necessary to reach desired consistency.
Pour into glasses and top with whipped cream. Drizzle with more caramel sauce.
GINGER TEA
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”
2 servings
To view this online, click here.
Ingredients
12 thin slices fresh ginger, pounded with mortar or rolling pin
1 Tbs. honey
Preparation
Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.
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.
Ingredients
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
Directions
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
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.
STRAWBERRY SMOOTHIE
This is from Martha Rose Shulman in The New York Times cooking enewsletter. For this yumminess, Martha wrote, "This will taste like a strawberry shake if you use a banana that is truly ripe. Frozen strawberries will lend it a shake-like texture."
Total Time: 5 minutes; Yield: One 16-ounce or two 8-ounce servings
This was featured in "Want More Fruit? Get Out the Blender," and can be viewed online at https://cooking.nytimes.com/recipes/1012542-strawberry-smoothie. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 medium-size or large, ripe banana
1 heaped cup fresh or frozen hulled strawberries
1 cup milk
1 teaspoon honey
1/2 teaspoon vanilla extract (optional)
2 to 3 ice cubes
Preparation
Place all of the ingredients in a blender and blend until smooth. Serve right away.
Tip
Advance preparation: Smoothies should be made and drunk right away. This will thicken and lose flavor if it sits.
Showing posts with label Peach Tea. Show all posts
Showing posts with label Peach Tea. Show all posts
Wednesday, February 18, 2026
Monday, January 12, 2026
Monday Recipes
It's Monday, time to get the week started. I realize I've been gone for several weeks, but it's been due to some health issues. I'm back now,
In the meantime, we still need to eat. Here are six vegetarian recipes to get your week started, including Sweet and Spicy Tofu With Soba Noodles and Peach Tea. Enjoy!
BROCCOLI CHEDDAR CREAMY BEANS
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "All I want once winter arrives is cozy. A cozy cup of hot tea, a cozy blanket, a cozy mystery. This applies to food, too. I just want comforting, warming dishes that I can feel from my mouth to my toes—soups, stews, roasts, and the like. The only problem? These dishes tend to take time to cook and develop their flavors.
"And while I’m in a cozy state of mind during the winter months, I’m also busy. While slowly cooking a pot roast all day can be a nice activity, I’m not always free to indulge in that much lazy kitchen time. That got me searching for a dish that still feels comforting, filling, and warming without the time commitment."
Makes 2 to 3 servings
To view this online, as well as read the rest of what Laurel wrote, go to https://www.simplyrecipes.com/broccoli-cheddar-creamy-beans-recipe-8762050.
Ingredients
1 tablespoon olive oil
3 to 4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed and drained
3/4 cup vegetable or chicken broth
1 (10 to 12-ounce) bag frozen chopped broccoli or broccoli cuts
4 ounces (1 packed cup) grated sharp cheddar cheese, plus more for garnish
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Directions
Place a medium pot over medium heat and add the olive oil. Once hot, add the garlic and cook until fragrant but not browned, about 30 seconds.
Add the beans and broth and bring to a simmer. Mash about 1/4 of the beans using a masher or wooden spoon. Add the broccoli, stir, and cover with a lid. Cook, stirring a few times, until the beans and broccoli are tender, 3 to 6 minutes (chopped broccoli will take less time, and broccoli cuts will take longer).
Remove the lid and turn the heat to low. Add half of the cheese, stirring until it melts. Add the remaining cheese and stir until melted. Add salt and pepper to taste. Serve topped with a sprinkle of extra cheese.
Easy Upgrades
I love the simplicity of this dish, but it’s easy to amp up the flavors a bit without adding time spent. I’ll often add a teaspoon or two of white miso to give the beans more umami flavor—in fact, I tend to add miso to all of my beans. Just be sure to taste before adding any salt since miso is salty. My husband tends to add hot sauce, which is a solid move.
For cheesier beans, use more cheese (duh) or swap for extra sharp cheddar. I also like to add a teaspoon or two of nutritional yeast, which adds a delicious nacho-esque flavor.
SUMMER PARTY SALAD
This is from Everyday Diabetic Recipes, and begins, "We all love having several easy salad recipes to make during the summer, but this salad, is not only easy. It's gorgeous! Plus, whether you use it as an appetizer with pita chips, or as a side dish for the main course, everyone is going to love our Summer Party Salad! It's full of vibrant colors, and so much yummy flavor that no matter how you serve this up, it's going to disappear nearly as quickly as it took to throw together."
Serve: 12; Makes: 12 cups; Chill Time: 1 hour
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Salads/Summer-Party-Salad.
Ingredients
1/3 cup extra virgin olive oil
4 tablespoons lime juice
3 cloves garlic, minced
2 tablespoons finely chopped cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can chick peas, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1-1/2 cup cherry tomatoes, cut into quarters
1 cup frozen corn, thawed
1 cup chopped cucumber
1/2 cup thinly sliced scallion
Directions
In a medium bowl, whisk olive oil, lime juice, garlic, cilantro, salt, and pepper; set aside.
In a large bowl, combine remaining ingredients. Pour dressing over salad and toss until evenly coated.
Refrigerate 1 hour or until ready to serve.
BAKED MACARONI AND CHEESE
This was submitted by Meredith at allrecipes. It starts off, "This easy mac and cheese is baked in the oven for a quick meal. A friend of mine sent me this recipe when I got my first apartment because she knew I hated cooking! It's easy to make and tastes great!"
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6; Yield: 1 (2-quart) casserole
To view this online, go to https://www.allrecipes.com/recipe/14140/baked-macaroni-and-cheese.
Ingredients
1 (12 ounce) package macaroni
2 cups milk
1 large egg
2-1/2 cups shredded Cheddar cheese
2 tablespoons butter, melted
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
Boil macaroni in a large pot of salted water until barely done, about 5 minutes. Drain and set aside.
Whisk milk and egg together in a large bowl; stir in cheese and butter.
Place par-boiled macaroni in the prepared baking dish. Pour milk mixture over macaroni, season with salt and pepper, and stir until combined. Press mixture evenly into the baking dish.
Bake, uncovered, in the preheated oven until top is browned, 30 to 40 minutes.
Serve hot and enjoy!
SWEET AND SPICY TOFU WITH SOBA NODDLES
This is from Sarah Copeland at The New York Times cooking enewsletter. For this yummy recipe, Sarah wrote, "If you don’t cook tofu often (or even if you do), this unfussy tofu dish is for you: There’s no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil’s high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What’s more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side."
Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019471-sweet-and-spicy-tofu-with-soba-noodles. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1-1/2 (14-ounce) packages firm tofu, drained
2 tablespoons canola oil
2 tablespoons sesame oil
1 (8-ounce) package all-buckwheat soba noodles
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and thinly sliced
1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks
1/3 cup soy sauce or tamari
3 tablespoons dark brown sugar
1 teaspoon black pepper
Pinch of red-pepper flakes
4 mini or 1 large, thin-skinned cucumber, thinly sliced
4 radishes, thinly sliced
Handful of cilantro leaves, for serving
1 lime, cut in wedges, for serving
Preparation
Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.
PEACH TEA
This is from Vallery Lomas at The New York Times cooking enewsletter. For this recipe, Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Total Time: 15 minutes; Yield: About 6 cups
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Preparation
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
BROCCOLI NOODLES AND CHEESE CASSEROLE
This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."
Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
In the meantime, we still need to eat. Here are six vegetarian recipes to get your week started, including Sweet and Spicy Tofu With Soba Noodles and Peach Tea. Enjoy!
BROCCOLI CHEDDAR CREAMY BEANS
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "All I want once winter arrives is cozy. A cozy cup of hot tea, a cozy blanket, a cozy mystery. This applies to food, too. I just want comforting, warming dishes that I can feel from my mouth to my toes—soups, stews, roasts, and the like. The only problem? These dishes tend to take time to cook and develop their flavors.
"And while I’m in a cozy state of mind during the winter months, I’m also busy. While slowly cooking a pot roast all day can be a nice activity, I’m not always free to indulge in that much lazy kitchen time. That got me searching for a dish that still feels comforting, filling, and warming without the time commitment."
Makes 2 to 3 servings
To view this online, as well as read the rest of what Laurel wrote, go to https://www.simplyrecipes.com/broccoli-cheddar-creamy-beans-recipe-8762050.
Ingredients
1 tablespoon olive oil
3 to 4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed and drained
3/4 cup vegetable or chicken broth
1 (10 to 12-ounce) bag frozen chopped broccoli or broccoli cuts
4 ounces (1 packed cup) grated sharp cheddar cheese, plus more for garnish
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Directions
Place a medium pot over medium heat and add the olive oil. Once hot, add the garlic and cook until fragrant but not browned, about 30 seconds.
Add the beans and broth and bring to a simmer. Mash about 1/4 of the beans using a masher or wooden spoon. Add the broccoli, stir, and cover with a lid. Cook, stirring a few times, until the beans and broccoli are tender, 3 to 6 minutes (chopped broccoli will take less time, and broccoli cuts will take longer).
Remove the lid and turn the heat to low. Add half of the cheese, stirring until it melts. Add the remaining cheese and stir until melted. Add salt and pepper to taste. Serve topped with a sprinkle of extra cheese.
Easy Upgrades
I love the simplicity of this dish, but it’s easy to amp up the flavors a bit without adding time spent. I’ll often add a teaspoon or two of white miso to give the beans more umami flavor—in fact, I tend to add miso to all of my beans. Just be sure to taste before adding any salt since miso is salty. My husband tends to add hot sauce, which is a solid move.
For cheesier beans, use more cheese (duh) or swap for extra sharp cheddar. I also like to add a teaspoon or two of nutritional yeast, which adds a delicious nacho-esque flavor.
SUMMER PARTY SALAD
This is from Everyday Diabetic Recipes, and begins, "We all love having several easy salad recipes to make during the summer, but this salad, is not only easy. It's gorgeous! Plus, whether you use it as an appetizer with pita chips, or as a side dish for the main course, everyone is going to love our Summer Party Salad! It's full of vibrant colors, and so much yummy flavor that no matter how you serve this up, it's going to disappear nearly as quickly as it took to throw together."
Serve: 12; Makes: 12 cups; Chill Time: 1 hour
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Salads/Summer-Party-Salad.
Ingredients
1/3 cup extra virgin olive oil
4 tablespoons lime juice
3 cloves garlic, minced
2 tablespoons finely chopped cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can chick peas, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1-1/2 cup cherry tomatoes, cut into quarters
1 cup frozen corn, thawed
1 cup chopped cucumber
1/2 cup thinly sliced scallion
Directions
In a medium bowl, whisk olive oil, lime juice, garlic, cilantro, salt, and pepper; set aside.
In a large bowl, combine remaining ingredients. Pour dressing over salad and toss until evenly coated.
Refrigerate 1 hour or until ready to serve.
BAKED MACARONI AND CHEESE
This was submitted by Meredith at allrecipes. It starts off, "This easy mac and cheese is baked in the oven for a quick meal. A friend of mine sent me this recipe when I got my first apartment because she knew I hated cooking! It's easy to make and tastes great!"
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6; Yield: 1 (2-quart) casserole
To view this online, go to https://www.allrecipes.com/recipe/14140/baked-macaroni-and-cheese.
Ingredients
1 (12 ounce) package macaroni
2 cups milk
1 large egg
2-1/2 cups shredded Cheddar cheese
2 tablespoons butter, melted
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
Boil macaroni in a large pot of salted water until barely done, about 5 minutes. Drain and set aside.
Whisk milk and egg together in a large bowl; stir in cheese and butter.
Place par-boiled macaroni in the prepared baking dish. Pour milk mixture over macaroni, season with salt and pepper, and stir until combined. Press mixture evenly into the baking dish.
Bake, uncovered, in the preheated oven until top is browned, 30 to 40 minutes.
Serve hot and enjoy!
SWEET AND SPICY TOFU WITH SOBA NODDLES
This is from Sarah Copeland at The New York Times cooking enewsletter. For this yummy recipe, Sarah wrote, "If you don’t cook tofu often (or even if you do), this unfussy tofu dish is for you: There’s no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil’s high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What’s more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side."
Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019471-sweet-and-spicy-tofu-with-soba-noodles. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1-1/2 (14-ounce) packages firm tofu, drained
2 tablespoons canola oil
2 tablespoons sesame oil
1 (8-ounce) package all-buckwheat soba noodles
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and thinly sliced
1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks
1/3 cup soy sauce or tamari
3 tablespoons dark brown sugar
1 teaspoon black pepper
Pinch of red-pepper flakes
4 mini or 1 large, thin-skinned cucumber, thinly sliced
4 radishes, thinly sliced
Handful of cilantro leaves, for serving
1 lime, cut in wedges, for serving
Preparation
Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.
PEACH TEA
This is from Vallery Lomas at The New York Times cooking enewsletter. For this recipe, Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Total Time: 15 minutes; Yield: About 6 cups
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Preparation
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
BROCCOLI NOODLES AND CHEESE CASSEROLE
This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."
Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
Wednesday, September 24, 2025
Drinks
If you're tired of the same-old-same-old things to drink, today's Drinks post will add a little more variety. Check out the Pumpkin Cream Cold Foam, the Ginger Tea, and the rest of today's yumminess. Enjoy!
STRAWBERRY LASSI
This is from Zaynab Issa in The New York Times cooking enewsletter. For this recipe, Zaynab wrote, "Strawberry lassi is a popular variation of lassi, the yogurt-based blended beverage with origins in the Punjab region of the Indian subcontinent. This refreshing drink is made with frozen strawberries instead of ice to add flavor while keeping it cool. Sugar is the traditional sweetener in lassi, but the maple syrup here adds a subtle earthiness and dissolves quickly while blending. South Asian dahi (yogurt) is ideal for achieving the drink’s characteristic tart creaminess, but plain whole-milk yogurt will also work well. (Greek yogurt and skyr can be too thick for lassi.)"
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 4 servings
This was featured in "Nothing Quenches Thirst Like a Lassi," and can be viewed online at https://cooking.nytimes.com/recipes/1026600-strawberry-lassi. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 cups plain whole-milk yogurt, preferably South Asian dahi
2 to 3 tablespoons maple syrup, depending on desired sweetness
1/4 to 1/2 teaspoon kosher salt, such as Diamond Crystal
4 green cardamom pods, cracked open, seeds only (see Tip)
1-1/2 cups/about 8 ounces frozen whole strawberries
Preparation
Add yogurt, maple syrup, salt, cardamom and strawberries to a blender. Blend, gradually increasing the speed, until smooth. For a thinner consistency, blend in 1 tablespoon of water at a time.
Pour into glasses and serve immediately.
Tip
You can also substitute 1/8 teaspoon ground cardamom for the cardamom seeds.
ST. PATRICK'S DAY MINT SHAKES
This is from the Food Network, and begins, "Milk shakes, like other simple concoctions, are only as good as their ingredients, so use high-quality ice cream and vanilla extract. Combining peppermint extract and vanilla ice cream gives the drink an extra-refreshing, minty flavor you wouldn't get from using regular mint chip ice cream."
Prep Time: 5 minutes; Total Time: 5 minutes; Yield: 1 or 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/st-patricks-day-mint-shakes-3362525.
Ingredients
1 pint vanilla ice cream (2 cups)
1/4 cup whole milk
1/2 teaspoon peppermint extract
1/2 teaspoon pure vanilla extract
3 or 4 drops green liquid food coloring
Whipped cream and green sanding sugar, for garnish
Directions
Blend the ice cream, milk, peppermint extract, vanilla and food coloring in a blender until smooth. Pour into one or two serving glasses and garnish with whipped cream and sanding sugar.
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.
Ingredients
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
Directions
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
PEACH TEA
This is from Vallery Lomas at The New York Times cooking enewsletter. For this recipe, Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Total Time: 15 minutes; Yield: About 6 cups
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Preparation
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
PUMPKIN CREAM COLD FOAM
This is from Diana Moutsopoulos at AllRecipes, and begins, "Wondering how to make pumpkin cold foam at home? Pumpkin cream cold foam is a fall favorite at Starbucks, but it's so easy to make this copycat version in your own kitchen with a handful of simple ingredients!"
Prep Time: 5 minutes; Total Time: 5 minutes; Servings: 1
To view this online, go to https://www.allrecipes.com/pumpkin-cream-cold-foam-recipe-11803001.
Ingredients
1/4 cup heavy whipping cream
2 tablespoons 2% reduced-fat milk
2 tablespoons vanilla syrup
1 tablespoon canned pumpkin puree
1/8 teaspoon pumpkin pie spice, plus more for dusting
Directions
Place heavy cream, milk, vanilla syrup, pumpkin puree, and pumpkin pie spice in a small measuring cup or jug. Using a handheld milk frother, froth until thick and creamy, about 1 minute.
Pour desired amount of Pumpkin Cream Cold Foam over your iced drink of choice. Dust with additional pumpkin pie spice. Serve immediately.
Recipe Tip
If you don't have a handheld frother, you can use a blender, immersion blender, or mini food processor, but results can vary. If you want to make cold foam often at home, it's worth investing in a handheld frother for the best results.
GINGER TEA
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”
2 servings
To view this online, click here.
Ingredients
12 thin slices fresh ginger, pounded with mortar or rolling pin
1 Tbs. honey
Preparation
Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.
STRAWBERRY LASSI
This is from Zaynab Issa in The New York Times cooking enewsletter. For this recipe, Zaynab wrote, "Strawberry lassi is a popular variation of lassi, the yogurt-based blended beverage with origins in the Punjab region of the Indian subcontinent. This refreshing drink is made with frozen strawberries instead of ice to add flavor while keeping it cool. Sugar is the traditional sweetener in lassi, but the maple syrup here adds a subtle earthiness and dissolves quickly while blending. South Asian dahi (yogurt) is ideal for achieving the drink’s characteristic tart creaminess, but plain whole-milk yogurt will also work well. (Greek yogurt and skyr can be too thick for lassi.)"
Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: 4 servings
This was featured in "Nothing Quenches Thirst Like a Lassi," and can be viewed online at https://cooking.nytimes.com/recipes/1026600-strawberry-lassi. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
2 cups plain whole-milk yogurt, preferably South Asian dahi
2 to 3 tablespoons maple syrup, depending on desired sweetness
1/4 to 1/2 teaspoon kosher salt, such as Diamond Crystal
4 green cardamom pods, cracked open, seeds only (see Tip)
1-1/2 cups/about 8 ounces frozen whole strawberries
Preparation
Add yogurt, maple syrup, salt, cardamom and strawberries to a blender. Blend, gradually increasing the speed, until smooth. For a thinner consistency, blend in 1 tablespoon of water at a time.
Pour into glasses and serve immediately.
Tip
You can also substitute 1/8 teaspoon ground cardamom for the cardamom seeds.
ST. PATRICK'S DAY MINT SHAKES
This is from the Food Network, and begins, "Milk shakes, like other simple concoctions, are only as good as their ingredients, so use high-quality ice cream and vanilla extract. Combining peppermint extract and vanilla ice cream gives the drink an extra-refreshing, minty flavor you wouldn't get from using regular mint chip ice cream."
Prep Time: 5 minutes; Total Time: 5 minutes; Yield: 1 or 2 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/st-patricks-day-mint-shakes-3362525.
Ingredients
1 pint vanilla ice cream (2 cups)
1/4 cup whole milk
1/2 teaspoon peppermint extract
1/2 teaspoon pure vanilla extract
3 or 4 drops green liquid food coloring
Whipped cream and green sanding sugar, for garnish
Directions
Blend the ice cream, milk, peppermint extract, vanilla and food coloring in a blender until smooth. Pour into one or two serving glasses and garnish with whipped cream and sanding sugar.
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.
Ingredients
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
Directions
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
PEACH TEA
This is from Vallery Lomas at The New York Times cooking enewsletter. For this recipe, Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Total Time: 15 minutes; Yield: About 6 cups
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Preparation
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
PUMPKIN CREAM COLD FOAM
This is from Diana Moutsopoulos at AllRecipes, and begins, "Wondering how to make pumpkin cold foam at home? Pumpkin cream cold foam is a fall favorite at Starbucks, but it's so easy to make this copycat version in your own kitchen with a handful of simple ingredients!"
Prep Time: 5 minutes; Total Time: 5 minutes; Servings: 1
To view this online, go to https://www.allrecipes.com/pumpkin-cream-cold-foam-recipe-11803001.
Ingredients
1/4 cup heavy whipping cream
2 tablespoons 2% reduced-fat milk
2 tablespoons vanilla syrup
1 tablespoon canned pumpkin puree
1/8 teaspoon pumpkin pie spice, plus more for dusting
Directions
Place heavy cream, milk, vanilla syrup, pumpkin puree, and pumpkin pie spice in a small measuring cup or jug. Using a handheld milk frother, froth until thick and creamy, about 1 minute.
Pour desired amount of Pumpkin Cream Cold Foam over your iced drink of choice. Dust with additional pumpkin pie spice. Serve immediately.
Recipe Tip
If you don't have a handheld frother, you can use a blender, immersion blender, or mini food processor, but results can vary. If you want to make cold foam often at home, it's worth investing in a handheld frother for the best results.
GINGER TEA
This comes from Vegetarian Times (posted on MAY 9, 2017), and begins, “Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.”
2 servings
To view this online, click here.
Ingredients
12 thin slices fresh ginger, pounded with mortar or rolling pin
1 Tbs. honey
Preparation
Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.
Monday, September 15, 2025
Monday Recipes
It's Monday, time to get the week started. I hope you had a good weekend. Mine seemed 'way too short, but then, therer's always next weekend.
In the meantime, we still need to eat. Here are six vegetarian recipes to get your week started, including Sweet and Spicy Tofu With Soba Noodles and Peach Tea. Enjoy!
BROCCOLI CHEDDAR CREAMY BEANS
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "All I want once winter arrives is cozy. A cozy cup of hot tea, a cozy blanket, a cozy mystery. This applies to food, too. I just want comforting, warming dishes that I can feel from my mouth to my toes—soups, stews, roasts, and the like. The only problem? These dishes tend to take time to cook and develop their flavors.
"And while I’m in a cozy state of mind during the winter months, I’m also busy. While slowly cooking a pot roast all day can be a nice activity, I’m not always free to indulge in that much lazy kitchen time. That got me searching for a dish that still feels comforting, filling, and warming without the time commitment."
Makes 2 to 3 servings
To view this online, as well as read the rest of what Laurel wrote, go to https://www.simplyrecipes.com/broccoli-cheddar-creamy-beans-recipe-8762050.
Ingredients
1 tablespoon olive oil
3 to 4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed and drained
3/4 cup vegetable or chicken broth
1 (10 to 12-ounce) bag frozen chopped broccoli or broccoli cuts
4 ounces (1 packed cup) grated sharp cheddar cheese, plus more for garnish
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Directions
Place a medium pot over medium heat and add the olive oil. Once hot, add the garlic and cook until fragrant but not browned, about 30 seconds.
Add the beans and broth and bring to a simmer. Mash about 1/4 of the beans using a masher or wooden spoon. Add the broccoli, stir, and cover with a lid. Cook, stirring a few times, until the beans and broccoli are tender, 3 to 6 minutes (chopped broccoli will take less time, and broccoli cuts will take longer).
Remove the lid and turn the heat to low. Add half of the cheese, stirring until it melts. Add the remaining cheese and stir until melted. Add salt and pepper to taste. Serve topped with a sprinkle of extra cheese.
Easy Upgrades
I love the simplicity of this dish, but it’s easy to amp up the flavors a bit without adding time spent. I’ll often add a teaspoon or two of white miso to give the beans more umami flavor—in fact, I tend to add miso to all of my beans. Just be sure to taste before adding any salt since miso is salty. My husband tends to add hot sauce, which is a solid move.
For cheesier beans, use more cheese (duh) or swap for extra sharp cheddar. I also like to add a teaspoon or two of nutritional yeast, which adds a delicious nacho-esque flavor.
SUMMER PARTY SALAD
This is from Everyday Diabetic Recipes, and begins, "We all love having several easy salad recipes to make during the summer, but this salad, is not only easy. It's gorgeous! Plus, whether you use it as an appetizer with pita chips, or as a side dish for the main course, everyone is going to love our Summer Party Salad! It's full of vibrant colors, and so much yummy flavor that no matter how you serve this up, it's going to disappear nearly as quickly as it took to throw together."
Serve: 12; Makes: 12 cups; Chill Time: 1 hour
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Salads/Summer-Party-Salad.
Ingredients
1/3 cup extra virgin olive oil
4 tablespoons lime juice
3 cloves garlic, minced
2 tablespoons finely chopped cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can chick peas, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1-1/2 cup cherry tomatoes, cut into quarters
1 cup frozen corn, thawed
1 cup chopped cucumber
1/2 cup thinly sliced scallion
Directions
In a medium bowl, whisk olive oil, lime juice, garlic, cilantro, salt, and pepper; set aside.
In a large bowl, combine remaining ingredients. Pour dressing over salad and toss until evenly coated.
Refrigerate 1 hour or until ready to serve.
BAKED MACARONI AND CHEESE
This was submitted by Meredith at allrecipes. It starts off, "This easy mac and cheese is baked in the oven for a quick meal. A friend of mine sent me this recipe when I got my first apartment because she knew I hated cooking! It's easy to make and tastes great!"
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6; Yield: 1 (2-quart) casserole
To view this online, go to https://www.allrecipes.com/recipe/14140/baked-macaroni-and-cheese.
Ingredients
1 (12 ounce) package macaroni
2 cups milk
1 large egg
2-1/2 cups shredded Cheddar cheese
2 tablespoons butter, melted
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
Boil macaroni in a large pot of salted water until barely done, about 5 minutes. Drain and set aside.
Whisk milk and egg together in a large bowl; stir in cheese and butter.
Place par-boiled macaroni in the prepared baking dish. Pour milk mixture over macaroni, season with salt and pepper, and stir until combined. Press mixture evenly into the baking dish.
Bake, uncovered, in the preheated oven until top is browned, 30 to 40 minutes.
Serve hot and enjoy!
SWEET AND SPICY TOFU WITH SOBA NODDLES
This is from Sarah Copeland at The New York Times cooking enewsletter. For this yummy recipe, Sarah wrote, "If you don’t cook tofu often (or even if you do), this unfussy tofu dish is for you: There’s no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil’s high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What’s more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side."
Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019471-sweet-and-spicy-tofu-with-soba-noodles. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1-1/2 (14-ounce) packages firm tofu, drained
2 tablespoons canola oil
2 tablespoons sesame oil
1 (8-ounce) package all-buckwheat soba noodles
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and thinly sliced
1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks
1/3 cup soy sauce or tamari
3 tablespoons dark brown sugar
1 teaspoon black pepper
Pinch of red-pepper flakes
4 mini or 1 large, thin-skinned cucumber, thinly sliced
4 radishes, thinly sliced
Handful of cilantro leaves, for serving
1 lime, cut in wedges, for serving
Preparation
Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.
PEACH TEA
This is from Vallery Lomas at The New York Times cooking enewsletter. For this recipe, Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Total Time: 15 minutes; Yield: About 6 cups
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Preparation
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
BROCCOLI NOODLES AND CHEESE CASSEROLE
This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."
Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
In the meantime, we still need to eat. Here are six vegetarian recipes to get your week started, including Sweet and Spicy Tofu With Soba Noodles and Peach Tea. Enjoy!
BROCCOLI CHEDDAR CREAMY BEANS
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "All I want once winter arrives is cozy. A cozy cup of hot tea, a cozy blanket, a cozy mystery. This applies to food, too. I just want comforting, warming dishes that I can feel from my mouth to my toes—soups, stews, roasts, and the like. The only problem? These dishes tend to take time to cook and develop their flavors.
"And while I’m in a cozy state of mind during the winter months, I’m also busy. While slowly cooking a pot roast all day can be a nice activity, I’m not always free to indulge in that much lazy kitchen time. That got me searching for a dish that still feels comforting, filling, and warming without the time commitment."
Makes 2 to 3 servings
To view this online, as well as read the rest of what Laurel wrote, go to https://www.simplyrecipes.com/broccoli-cheddar-creamy-beans-recipe-8762050.
Ingredients
1 tablespoon olive oil
3 to 4 garlic cloves, minced
2 (15-ounce) cans cannellini beans, rinsed and drained
3/4 cup vegetable or chicken broth
1 (10 to 12-ounce) bag frozen chopped broccoli or broccoli cuts
4 ounces (1 packed cup) grated sharp cheddar cheese, plus more for garnish
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Directions
Place a medium pot over medium heat and add the olive oil. Once hot, add the garlic and cook until fragrant but not browned, about 30 seconds.
Add the beans and broth and bring to a simmer. Mash about 1/4 of the beans using a masher or wooden spoon. Add the broccoli, stir, and cover with a lid. Cook, stirring a few times, until the beans and broccoli are tender, 3 to 6 minutes (chopped broccoli will take less time, and broccoli cuts will take longer).
Remove the lid and turn the heat to low. Add half of the cheese, stirring until it melts. Add the remaining cheese and stir until melted. Add salt and pepper to taste. Serve topped with a sprinkle of extra cheese.
Easy Upgrades
I love the simplicity of this dish, but it’s easy to amp up the flavors a bit without adding time spent. I’ll often add a teaspoon or two of white miso to give the beans more umami flavor—in fact, I tend to add miso to all of my beans. Just be sure to taste before adding any salt since miso is salty. My husband tends to add hot sauce, which is a solid move.
For cheesier beans, use more cheese (duh) or swap for extra sharp cheddar. I also like to add a teaspoon or two of nutritional yeast, which adds a delicious nacho-esque flavor.
SUMMER PARTY SALAD
This is from Everyday Diabetic Recipes, and begins, "We all love having several easy salad recipes to make during the summer, but this salad, is not only easy. It's gorgeous! Plus, whether you use it as an appetizer with pita chips, or as a side dish for the main course, everyone is going to love our Summer Party Salad! It's full of vibrant colors, and so much yummy flavor that no matter how you serve this up, it's going to disappear nearly as quickly as it took to throw together."
Serve: 12; Makes: 12 cups; Chill Time: 1 hour
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Salads/Summer-Party-Salad.
Ingredients
1/3 cup extra virgin olive oil
4 tablespoons lime juice
3 cloves garlic, minced
2 tablespoons finely chopped cilantro
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can chick peas, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1-1/2 cup cherry tomatoes, cut into quarters
1 cup frozen corn, thawed
1 cup chopped cucumber
1/2 cup thinly sliced scallion
Directions
In a medium bowl, whisk olive oil, lime juice, garlic, cilantro, salt, and pepper; set aside.
In a large bowl, combine remaining ingredients. Pour dressing over salad and toss until evenly coated.
Refrigerate 1 hour or until ready to serve.
BAKED MACARONI AND CHEESE
This was submitted by Meredith at allrecipes. It starts off, "This easy mac and cheese is baked in the oven for a quick meal. A friend of mine sent me this recipe when I got my first apartment because she knew I hated cooking! It's easy to make and tastes great!"
Prep Time: 10 minutes; Cook Time: 35 minutes; Total Time: 45 minutes; Servings: 6; Yield: 1 (2-quart) casserole
To view this online, go to https://www.allrecipes.com/recipe/14140/baked-macaroni-and-cheese.
Ingredients
1 (12 ounce) package macaroni
2 cups milk
1 large egg
2-1/2 cups shredded Cheddar cheese
2 tablespoons butter, melted
salt and pepper to taste
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
Boil macaroni in a large pot of salted water until barely done, about 5 minutes. Drain and set aside.
Whisk milk and egg together in a large bowl; stir in cheese and butter.
Place par-boiled macaroni in the prepared baking dish. Pour milk mixture over macaroni, season with salt and pepper, and stir until combined. Press mixture evenly into the baking dish.
Bake, uncovered, in the preheated oven until top is browned, 30 to 40 minutes.
Serve hot and enjoy!
SWEET AND SPICY TOFU WITH SOBA NODDLES
This is from Sarah Copeland at The New York Times cooking enewsletter. For this yummy recipe, Sarah wrote, "If you don’t cook tofu often (or even if you do), this unfussy tofu dish is for you: There’s no flour-dredging or shallow-frying, and no marinating at all. As long as you pat the tofu dry (a bit fussy, but not by much), the vegetable oil’s high smoke point will yield crisp edges, while the sesame oil imparts flavor, putting you well on your way to making tofu taste great. What’s more, a ginger-and-garlic-laced soy sauce coats noodles and tofu alike, giving you chopstick after chopstick of toothsome pleasure. Serve these warm or cold, and be generous with the cool, crispy vegetables on top, especially for summer picnics where you can stretch this to serve 6 or even 8 as a side."
Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1019471-sweet-and-spicy-tofu-with-soba-noodles. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1-1/2 (14-ounce) packages firm tofu, drained
2 tablespoons canola oil
2 tablespoons sesame oil
1 (8-ounce) package all-buckwheat soba noodles
4 garlic cloves, smashed
1 (1-inch) piece ginger, peeled and thinly sliced
1 small bunch green onions, white and green parts separated, cut into 2-inch matchsticks
1/3 cup soy sauce or tamari
3 tablespoons dark brown sugar
1 teaspoon black pepper
Pinch of red-pepper flakes
4 mini or 1 large, thin-skinned cucumber, thinly sliced
4 radishes, thinly sliced
Handful of cilantro leaves, for serving
1 lime, cut in wedges, for serving
Preparation
Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.
PEACH TEA
This is from Vallery Lomas at The New York Times cooking enewsletter. For this recipe, Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Total Time: 15 minutes; Yield: About 6 cups
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Preparation
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
BROCCOLI NOODLES AND CHEESE CASSEROLE
This is from allrecipes and submitted by "MessyChef", who wrote, "This is a quick and easy recipe if you are in a hurry – just noodles, broccoli, cottage cheese and Cheddar. My daughter loves it. It's always a hit."
Cook Time: 30 minutes; Total Time: 30 minutes; Servings: 8
To view this online, go to https://www.allrecipes.com/recipe/20004/broccoli-noodles-and-cheese-casserole/.
Ingredients
1 (16 ounce) package egg noodles
1 head broccoli, cut into florets
2 cups cottage cheese
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.
Tuesday, February 1, 2022
Drinks - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks, including Orange Dream Shakes (Is it a drink or dessert? You decide.) and Classic Hot Chocolate. Enjoy!
ORANGE JULIUS
This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)
Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.
Ingredients
1 cup milk (whole, 2%, or skim)
2 teaspoons vanilla extract
1 6-ounce can frozen orange juice concentrate
1/2 cup sugar (or sugar substitutes, check package for equivalence)
1 1/2 cups ice
Equipment
Blender
Glasses
Directions
Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.
Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.
Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.
Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.
Recipe Notes
I used 2% milk, though you can also use whole or skim milk with equally delicious results.
If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)
ORANGE DREAM SHAKES
This absolutely divine drink comes from Publix. Makes 4 servings, total time: 10 minutes.
To view this online, go to https://www.publix.com/recipe/orange-dream-shakes.
Ingredients
3–4 large oranges, for juice
3 tablespoons orange blossom honey
1 cup ice cubes
3 cups vanilla ice cream
Directions
Squeeze oranges for juice (1 1/2 cups).
Add to blender (in this order): juice, honey, ice cubes, and ice cream. Process until smooth; serve.
PEACH TEA
This comes from Vallery Iomas in The New York Times cooking newsletter. Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Yield: About 6 cups; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Ingredients
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
SWEET TEA
This some from Leona Marcena Clay Johnson, and is adapted by Vallery Lomas in The New York Times cooking newsletter. Vallery wrote, "This sweet tea toes the line between just right and puckery sweet. The formula reflects the way my grandmother Leona Johnson made sweet tea: strong tea, lots of lemon juice and even more sugar. Start by adding half a cup of sugar to the batch, then add up to 4 more tablespoons to your preference. By making it extra potent, tart and sweet, this brew still tastes good even after the ice starts to melt."
Yield: About 8 cups; Time: 15 minutes, plus cooling
This was featured in "Sweet Tea From a Grandmother’s Kettle to Your Table", and can be viewed online at https://cooking.nytimes.com/recipes/1022296-sweet-tea.
Ingredients
8 black tea bags, preferably Lipton
1/2 cup granulated sugar, preferably pure cane, plus more to taste
6 tablespoons lemon juice (from about 2 lemons)
Ice cubes, for chilling and serving
Lemon slices, for garnish (optional)
Preparation
In a tea kettle or medium saucepan, heat 4 cups water until boiling. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes. Gently squeeze the bags to release their concentrated tea, then discard the bags. Transfer the tea to a pitcher.
Stir 1/2 cup sugar into the hot tea until it has dissolved. Stir in the lemon juice. Add 4 cups water, then fill the pitcher with 2 cups ice.
Taste the tea to determine if you’d like to add up to 4 tablespoons more sugar. If adding sugar, stir until it dissolves.
Cover and refrigerate until the sweet tea is chilled throughout or up to 2 days. Serve in a large glass filled with ice, and garnish with a lemon slice if you’d like.
COCONUT PINEAPPLE SMOOTHIE [VEGAN]
This is from One Green Planet, an animal-friendly website. This recipe begins, "This Coconut Pineapple Smoothie is so incredibly fresh and tropical. The coconut milk adds a certain thickness and flavor to it while all the other fruits just pop right in your mouth." Serves 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/coconut-pineapple-smoothie-vegan/.
Ingredients
1 can coconut milk
1 cup pineapple
1 banana
zest of 1 orange
1 orange – segmented
4 tablespoons liquid sweetener
ice
Preparation
Add all ingredients to a blender and blend until smooth! Serve immediately.
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.
ORANGE JULIUS
This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)
Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.
Ingredients
1 cup milk (whole, 2%, or skim)
2 teaspoons vanilla extract
1 6-ounce can frozen orange juice concentrate
1/2 cup sugar (or sugar substitutes, check package for equivalence)
1 1/2 cups ice
Equipment
Blender
Glasses
Directions
Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.
Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.
Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.
Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.
Recipe Notes
I used 2% milk, though you can also use whole or skim milk with equally delicious results.
If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)
ORANGE DREAM SHAKES
This absolutely divine drink comes from Publix. Makes 4 servings, total time: 10 minutes.
To view this online, go to https://www.publix.com/recipe/orange-dream-shakes.
Ingredients
3–4 large oranges, for juice
3 tablespoons orange blossom honey
1 cup ice cubes
3 cups vanilla ice cream
Directions
Squeeze oranges for juice (1 1/2 cups).
Add to blender (in this order): juice, honey, ice cubes, and ice cream. Process until smooth; serve.
PEACH TEA
This comes from Vallery Iomas in The New York Times cooking newsletter. Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Yield: About 6 cups; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Ingredients
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
SWEET TEA
This some from Leona Marcena Clay Johnson, and is adapted by Vallery Lomas in The New York Times cooking newsletter. Vallery wrote, "This sweet tea toes the line between just right and puckery sweet. The formula reflects the way my grandmother Leona Johnson made sweet tea: strong tea, lots of lemon juice and even more sugar. Start by adding half a cup of sugar to the batch, then add up to 4 more tablespoons to your preference. By making it extra potent, tart and sweet, this brew still tastes good even after the ice starts to melt."
Yield: About 8 cups; Time: 15 minutes, plus cooling
This was featured in "Sweet Tea From a Grandmother’s Kettle to Your Table", and can be viewed online at https://cooking.nytimes.com/recipes/1022296-sweet-tea.
Ingredients
8 black tea bags, preferably Lipton
1/2 cup granulated sugar, preferably pure cane, plus more to taste
6 tablespoons lemon juice (from about 2 lemons)
Ice cubes, for chilling and serving
Lemon slices, for garnish (optional)
Preparation
In a tea kettle or medium saucepan, heat 4 cups water until boiling. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes. Gently squeeze the bags to release their concentrated tea, then discard the bags. Transfer the tea to a pitcher.
Stir 1/2 cup sugar into the hot tea until it has dissolved. Stir in the lemon juice. Add 4 cups water, then fill the pitcher with 2 cups ice.
Taste the tea to determine if you’d like to add up to 4 tablespoons more sugar. If adding sugar, stir until it dissolves.
Cover and refrigerate until the sweet tea is chilled throughout or up to 2 days. Serve in a large glass filled with ice, and garnish with a lemon slice if you’d like.
COCONUT PINEAPPLE SMOOTHIE [VEGAN]
This is from One Green Planet, an animal-friendly website. This recipe begins, "This Coconut Pineapple Smoothie is so incredibly fresh and tropical. The coconut milk adds a certain thickness and flavor to it while all the other fruits just pop right in your mouth." Serves 4
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/coconut-pineapple-smoothie-vegan/.
Ingredients
1 can coconut milk
1 cup pineapple
1 banana
zest of 1 orange
1 orange – segmented
4 tablespoons liquid sweetener
ice
Preparation
Add all ingredients to a blender and blend until smooth! Serve immediately.
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.
Wednesday, January 5, 2022
Drinks
Today's post deals with (of all things) drinks.
Now, I know there are bound to be a few people who wonder why someone would come up with recipes for drinks when you could simply get a glass of water, a can or bottle of soda (or other beverage), a cup of coffee or tea...there are plenty of things to drink.
But let's face it: if eating the same-old-same-old gets boring, wouldn't drinking the same-old-same-old gets boring, too? Of course!
To that end, here are six drinks to try, including Spicy Hot Chocolate and Caramel Latte. Enjoy!
VANILLA LATTE
This is from Folgers. Prep Time: 15 minutes; Makes 1 serving; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/vanilla-latte.
Ingredients
1/2 cup milk
3 to 4 tbsp. vanilla flavored syrup
1/4 cup strong brewed Folgers® French Roast Coffee
1/4 cup strong brewed Folgers® Black Silk Coffee
Whipped cream
Ground cinnamon
Directions
Microwave milk in 1-quart microwave-save bowl on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.
Microwave vanilla flavored syrup in microwave-safe coffee cup on HIGH 20 seconds. Stir in coffee.
Add milk. Top with whipped cream. Sprinkle with cinnamon. Serve immediately.
CARAMEL LATTE
This is from Folgers. Prep Time: 15 minutes; Makes 1 serving; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/caramel-latte.
Ingredients
1/2 cup milk
3 to 4 tbsp. caramel flavored syrup
1/4 cup strong brewed Folgers® French Roast Coffee
1/4 cup strong brewed Folgers® Black Silk Coffee
Whipped cream
Smucker's® Sundae Syrup™ Caramel Flavored Syrup
Baking toffee bits
Directions
Microwave milk in 1-quart microwave-safe bowl on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.
Microwave caramel syrup in microwave-safe coffee cup on HIGH 20 seconds. Stir in coffee.
Add milk. Top with whipped cream. Drizzle with caramel sundae syrup. Sprinkle with toffee bits. Serve immediately.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chillded glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
PEACH TEA
This comes from Vallery Iomas in The New York Times cooking newsletter. Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Yield: About 6 cups; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Ingredients
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
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.
SPICY HOT CHOCOLATE
This is from Melissa Clark on The New York Times cooking website. Melissa wrote, "Gently seasoned with a touch of chile powder, cinnamon and vanilla, this fragrant hot chocolate recipe is not too sweet and very complex. Using both cocoa powder and chocolate gives the roundest, deepest chocolate flavor while a mix of whole milk and cream makes it wonderfully rich and thick."
Yield: 4 servings
This was featured in "Hot Chocolate With a Kick", and can be viewed online at https://cooking.nytimes.com/recipes/1016035-spicy-hot-chocolate.
Note One person wrote that she was considering adding a pinch of chipotle for smoky heat; another used cayenne in place of ancho chile powder, half-and-half for the heavy cream, and ground cinnamon in place of the cinnamon stick. These sound like wonderful options, should you decide to experiment.
Ingredients
3 ounces bittersweet chocolate, chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar, or to taste
3/8 teaspoon ancho chile powder, or to taste
1 3/4 cups whole milk
1/4 cup heavy cream
1 cinnamon stick
1 teaspoon vanilla extract
Marshmallows or whipped cream, optional
Preparation
In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.
Now, I know there are bound to be a few people who wonder why someone would come up with recipes for drinks when you could simply get a glass of water, a can or bottle of soda (or other beverage), a cup of coffee or tea...there are plenty of things to drink.
But let's face it: if eating the same-old-same-old gets boring, wouldn't drinking the same-old-same-old gets boring, too? Of course!
To that end, here are six drinks to try, including Spicy Hot Chocolate and Caramel Latte. Enjoy!
VANILLA LATTE
This is from Folgers. Prep Time: 15 minutes; Makes 1 serving; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/vanilla-latte.
Ingredients
1/2 cup milk
3 to 4 tbsp. vanilla flavored syrup
1/4 cup strong brewed Folgers® French Roast Coffee
1/4 cup strong brewed Folgers® Black Silk Coffee
Whipped cream
Ground cinnamon
Directions
Microwave milk in 1-quart microwave-save bowl on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.
Microwave vanilla flavored syrup in microwave-safe coffee cup on HIGH 20 seconds. Stir in coffee.
Add milk. Top with whipped cream. Sprinkle with cinnamon. Serve immediately.
CARAMEL LATTE
This is from Folgers. Prep Time: 15 minutes; Makes 1 serving; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/caramel-latte.
Ingredients
1/2 cup milk
3 to 4 tbsp. caramel flavored syrup
1/4 cup strong brewed Folgers® French Roast Coffee
1/4 cup strong brewed Folgers® Black Silk Coffee
Whipped cream
Smucker's® Sundae Syrup™ Caramel Flavored Syrup
Baking toffee bits
Directions
Microwave milk in 1-quart microwave-safe bowl on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.
Microwave caramel syrup in microwave-safe coffee cup on HIGH 20 seconds. Stir in coffee.
Add milk. Top with whipped cream. Drizzle with caramel sundae syrup. Sprinkle with toffee bits. Serve immediately.
PUMPKIN PIE MILKSHAKE
This recipe is from Sarah Copeland in The New York Times cooking section, and posted in the Times on October 30, 2020. Sarah wrote, "As any true pumpkin lover can attest, there's more than one way to get your pie fix, and I milkshake just might be the most winning substitute: It's creamy and has the same shipped-cream topper. Add the spices you most like in your pie - go heavier on the ginger if that's your thing, or load up on cinnamon - and adjust the sweetness to your crowd's tastes. Even if you don't drink whiskey, there's a time and a place for bourbon, and this is it. Add a spash or two for the adults; they'll thank you."
Note: If you're like me, I don't have whiskey around the house, so I would opt for making this without it - especially since it is optional.
Time: 15 minutes; Yield: 4 milkshakes (about 4 1/2 cups)
To view this online, go to https://cooking.nytimes.com/recipes/1019654-pumpkin-pie-milkshake.
Ingredients
3/4 cup heavy cream (or whipping cream)
1 tablespoon ground cinnamon
1 teaspoon granulated sugar
1 (28-ounce) container premium vanilla ice cream
1/3 cup milk, plus more as needed
1 cup pumpkin puree
2 teaspoons pure maple syrup
1/4 teaspoon ground ginger
5 large ice cubes (about 1 cup)
2 to 4 tablespoons bourbon (optional)
Caramel sauce, for drizzling (optional)
Preparation
Whip the cream in a medium bown until it just holds soft peaks (whip in a chilled bowl for faster results). Place the whipped cream and four glasses in the refrigerator to chill. Stir together 2 teaspoons of cinnamon and 1 teaspoon sugar in a small bowl and set aside.
Scoop the ice bream into a blender and pour 1/3 cup milk over the top. Add pumpkin, maple syrup, ginger, remaining 1 teaspoon of cinnamon and ice in a blender and pulse to combine (use a spoon to stir the ingredients between pulses, if needed). Add a few more tablespoons of milk, if desired, depending on how thick you like your milkshakes, and blend until smooth. (It may seem think at first, but once poured, it will melt fairly quickly.) Pulse in the bourbon, if using, and divided among the four chillded glasses.
Spoon the whipped cream over the top and sprinkle with cinnamon sugar. Drizzle with Caramel sauce, if desired.
PEACH TEA
This comes from Vallery Iomas in The New York Times cooking newsletter. Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Yield: About 6 cups; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Ingredients
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
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.
SPICY HOT CHOCOLATE
This is from Melissa Clark on The New York Times cooking website. Melissa wrote, "Gently seasoned with a touch of chile powder, cinnamon and vanilla, this fragrant hot chocolate recipe is not too sweet and very complex. Using both cocoa powder and chocolate gives the roundest, deepest chocolate flavor while a mix of whole milk and cream makes it wonderfully rich and thick."
Yield: 4 servings
This was featured in "Hot Chocolate With a Kick", and can be viewed online at https://cooking.nytimes.com/recipes/1016035-spicy-hot-chocolate.
Note One person wrote that she was considering adding a pinch of chipotle for smoky heat; another used cayenne in place of ancho chile powder, half-and-half for the heavy cream, and ground cinnamon in place of the cinnamon stick. These sound like wonderful options, should you decide to experiment.
Ingredients
3 ounces bittersweet chocolate, chopped
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar, or to taste
3/8 teaspoon ancho chile powder, or to taste
1 3/4 cups whole milk
1/4 cup heavy cream
1 cinnamon stick
1 teaspoon vanilla extract
Marshmallows or whipped cream, optional
Preparation
In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.
Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.
Wednesday, August 18, 2021
Drinks
Today's post deals with (of all things) drinks.
Now, I know there are bound to be a few people who wonder why someone would come up with recipes for drinks when you could simply get a glass of water, a can or bottle of soda (or other beverage), a cup of coffee or tea...there are plenty of things to drink.
But let's face it: if eating the same-old-same-old gets boring, wouldn't drinking the same-old-same-old gets boring, too? Of course!
To that end, here are six drinks to try, including Creamy Instant Iced Coffee, Peach Tea, and Slow-Cooker Hot Chocolate. Enjoy!
ICED VANILLA CHAI TEA LATTE
This is from Weight Watchers, and begins, "Oftentimes, when you get chai tea or a chai latte at a coffee shop, it is cloyingly sweet. This version goes easy on the sugar (or in this case, honey) while still providing enough sweetness to taste great. If you prefer a vegan version, swap out the honey in favor of agave nectar, maple syrup, or brown sugar. We steep a concentrated tea mixture using 2 tea bags for 1 serving so that the flavor doesn’t get diluted with the almond milk; look for a decaffeinated option if that would be too much caffeine for you."
Prep Time: 4 minutes; Cook Time: 1 minute; Total Time: 10 minutes; Serves: 1; Difficulty: Easy
Ingredients
1/2 cup water
2 tea bags, chai-variety
1 tsp honey
3/4 cup plain unsweetened almond milk
1 tsp vanilla extract
Directions
In a 2-cup glass measuring cup, microwave water on High until very hot, about 1 minute. Add tea bags and steep for 5 minutes. Remove and discard tea bags. Add honey to hot tea, stirring until it dissolves. Stir in almond milk and vanilla. Pour into a tall ice-filled glass.
Serving size: 1 1/4 cups (without ice)
BREWED ICED CAFE LATTE
This is from Folgers. Prep Time: 15 minutes; Cook Time: N/A; Makes 5 servings; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/brewed-iced-cafe-latte.
Ingredients
1/3 cup Folgers Classic Roast® Coffee OR 1/4 cup Folgers® Black Silk Coffee
2 cups Cold water
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
Ice cubes
Directions
Brew coffee in coffeemaker using 2 cups cold water.
Combine coffee and sweetened condensed milk in pitcher, stirring until blended.
Serve over ice.
CREAMY INSTANT ICED COFFEE
This is from Folgers. Prep Time: 10 minutes; Cook Time: N/A; Makes 5 servings; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/creamy-instant-iced-coffee.
Ingredients
1 (12 fl. oz.) can PET® Evaporated Milk chilled
2 tablespoons Folgers Classic Roast® Instant Coffee Crystals
1/3 cup sugar or to taste
Ice cubes
whipped cream
Directions
Combine evaporated milk, coffee crystals and sugar in blender container. Cover and process until coffee is dissolved.
Serve over ice. Top with whipped cream.
CREAMY VANILLA ICED COFFEE: Add 1/2 teaspoon vanilla extract to blender container.
CREAMY CINNAMON ICED COFFEE: Add 1/2 teaspoon vanilla extract and 1/8 teaspoon ground cinnamon to blender container.
KEY LIME PIE MILKSHAKES
If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)
One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)
While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.
This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).
To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.
Ingredients
3 slices Bakery Key Lime Pie
4 cups vanilla ice cream
1 cup whole milk
1/4 cup Key Lime juice
Graham crackers, for serving (optional)
8 tablespoons whipped topping, for serving
Lime for zest, for serving (optional)
Directions
Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.
Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.
Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.
SLOW-COOKER HOT CHOCOLATE
This comes from the Food Network, and begins, "Whip up a big batch of perfect hot chocolate for your favorite friends with this effortless slow-cooker recipe. We used semisweet chocolate for its richness and balanced sweetness. Keep the setting on warm while serving and set up the various toppings for the most festive make-your-own hot chocolate bar!"
Active Time: 15 minutes; Total Time: 2 hours 45 minutes; Yield: 8 to 12 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-hot-chocolate-9429283.
Ingredients
6 cups whole milk
2 cups heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
12 ounces semisweet chocolate, chopped (see Cook's Note)
Mini marshmallows, for topping
Whipped cream, for topping
Crushed candy canes, for topping
Salted caramel sauce, for topping
Directions
Special equipment: a 6-quart slow cooker
Add the milk, cream, cocoa powder, sugar, vanilla and 1/4 teaspoon salt to a 6-quart slow cooker. Whisk until combined and the cocoa is dissolved. Stir in the chopped chocolate.
Cover and cook on low, whisking every 30 minutes, until the chocolate is melted and the mixture is hot, about 2 hours 30 minutes.
Ladle into mugs and top as desired with either some marshmallows or whipped cream sprinkled with crushed candy canes, or drizzled with caramel sauce.
Cook’s Note
We like to use chocolate bars for this, but you can substitute chocolate chips if you prefer.
PEACH TEA
This comes from Vallery Iomas in The New York Times cooking newsletter. Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Yield: About 6 cups; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Ingredients
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
Now, I know there are bound to be a few people who wonder why someone would come up with recipes for drinks when you could simply get a glass of water, a can or bottle of soda (or other beverage), a cup of coffee or tea...there are plenty of things to drink.
But let's face it: if eating the same-old-same-old gets boring, wouldn't drinking the same-old-same-old gets boring, too? Of course!
To that end, here are six drinks to try, including Creamy Instant Iced Coffee, Peach Tea, and Slow-Cooker Hot Chocolate. Enjoy!
ICED VANILLA CHAI TEA LATTE
This is from Weight Watchers, and begins, "Oftentimes, when you get chai tea or a chai latte at a coffee shop, it is cloyingly sweet. This version goes easy on the sugar (or in this case, honey) while still providing enough sweetness to taste great. If you prefer a vegan version, swap out the honey in favor of agave nectar, maple syrup, or brown sugar. We steep a concentrated tea mixture using 2 tea bags for 1 serving so that the flavor doesn’t get diluted with the almond milk; look for a decaffeinated option if that would be too much caffeine for you."
Prep Time: 4 minutes; Cook Time: 1 minute; Total Time: 10 minutes; Serves: 1; Difficulty: Easy
Ingredients
1/2 cup water
2 tea bags, chai-variety
1 tsp honey
3/4 cup plain unsweetened almond milk
1 tsp vanilla extract
Directions
In a 2-cup glass measuring cup, microwave water on High until very hot, about 1 minute. Add tea bags and steep for 5 minutes. Remove and discard tea bags. Add honey to hot tea, stirring until it dissolves. Stir in almond milk and vanilla. Pour into a tall ice-filled glass.
Serving size: 1 1/4 cups (without ice)
BREWED ICED CAFE LATTE
This is from Folgers. Prep Time: 15 minutes; Cook Time: N/A; Makes 5 servings; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/brewed-iced-cafe-latte.
Ingredients
1/3 cup Folgers Classic Roast® Coffee OR 1/4 cup Folgers® Black Silk Coffee
2 cups Cold water
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
Ice cubes
Directions
Brew coffee in coffeemaker using 2 cups cold water.
Combine coffee and sweetened condensed milk in pitcher, stirring until blended.
Serve over ice.
CREAMY INSTANT ICED COFFEE
This is from Folgers. Prep Time: 10 minutes; Cook Time: N/A; Makes 5 servings; Difficulty: Easy
To view this online, go to https://www.folgerscoffee.com/recipes/drinks/creamy-instant-iced-coffee.
Ingredients
1 (12 fl. oz.) can PET® Evaporated Milk chilled
2 tablespoons Folgers Classic Roast® Instant Coffee Crystals
1/3 cup sugar or to taste
Ice cubes
whipped cream
Directions
Combine evaporated milk, coffee crystals and sugar in blender container. Cover and process until coffee is dissolved.
Serve over ice. Top with whipped cream.
CREAMY VANILLA ICED COFFEE: Add 1/2 teaspoon vanilla extract to blender container.
CREAMY CINNAMON ICED COFFEE: Add 1/2 teaspoon vanilla extract and 1/8 teaspoon ground cinnamon to blender container.
KEY LIME PIE MILKSHAKES
If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)
One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)
While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.
This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).
To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.
Ingredients
3 slices Bakery Key Lime Pie
4 cups vanilla ice cream
1 cup whole milk
1/4 cup Key Lime juice
Graham crackers, for serving (optional)
8 tablespoons whipped topping, for serving
Lime for zest, for serving (optional)
Directions
Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.
Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.
Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.
SLOW-COOKER HOT CHOCOLATE
This comes from the Food Network, and begins, "Whip up a big batch of perfect hot chocolate for your favorite friends with this effortless slow-cooker recipe. We used semisweet chocolate for its richness and balanced sweetness. Keep the setting on warm while serving and set up the various toppings for the most festive make-your-own hot chocolate bar!"
Active Time: 15 minutes; Total Time: 2 hours 45 minutes; Yield: 8 to 12 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-hot-chocolate-9429283.
Ingredients
6 cups whole milk
2 cups heavy cream
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 tablespoon pure vanilla extract
Kosher salt
12 ounces semisweet chocolate, chopped (see Cook's Note)
Mini marshmallows, for topping
Whipped cream, for topping
Crushed candy canes, for topping
Salted caramel sauce, for topping
Directions
Special equipment: a 6-quart slow cooker
Add the milk, cream, cocoa powder, sugar, vanilla and 1/4 teaspoon salt to a 6-quart slow cooker. Whisk until combined and the cocoa is dissolved. Stir in the chopped chocolate.
Cover and cook on low, whisking every 30 minutes, until the chocolate is melted and the mixture is hot, about 2 hours 30 minutes.
Ladle into mugs and top as desired with either some marshmallows or whipped cream sprinkled with crushed candy canes, or drizzled with caramel sauce.
Cook’s Note
We like to use chocolate bars for this, but you can substitute chocolate chips if you prefer.
PEACH TEA
This comes from Vallery Iomas in The New York Times cooking newsletter. Vallery wrote, "Sweetened with peaches, freshly puréed or from store-bought juice, this beverage tastes extra refreshing in warm weather. The fruit complements strongly brewed tea, and a little lemon juice further accentuates the peach flavor and helps balance the natural sweetness, which you can bolster with sugar if you’d like."
Yield: About 6 cups; Time: 15 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1022399-peach-tea.
Ingredients
8 black tea bags, preferably Lipton
2 pounds ripe peaches (6 to 8), peeled, pitted and coarsely chopped, or 2 cups peach juice (see Tip)
1 tablespoon fresh lemon juice, plus more if needed
1 cup ice, plus more for serving
Granulated sugar, if needed
Fresh peach slices, for serving
Ingredients
In a tea kettle or medium saucepan over high heat, bring 4 cups water to a boil. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes.
While the tea steeps, purée the peaches, if using fresh fruit. Pulse in a food processor or blender until very smooth. You should have 2 cups.
Gently squeeze the concentrated tea from the bags and discard the bags. If using puréed peaches, pour the tea into the blender, add the lemon juice and purée until smooth. Transfer to a pitcher. If using peach juice, transfer the tea to a pitcher, and stir in the peach juice and lemon juice.
Add the ice to the pitcher, then taste. If it’s too sweet, add more lemon juice, a couple of teaspoons at a time. If it isn’t sweet enough, stir in sugar, 1 tablespoon at a time, until dissolved. Refrigerate until the tea is chilled throughout. Serve in a large glass filled with ice and garnished with peach slices.
Tip
Be sure to use peach juice that is 100 percent juice and has no added sugar, such as Ceres brand.
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