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Archive for January, 2013

by Sarah Steimer

Riding public transportation during cold and flu season is one of the worst experiences ever. But drinking a tall glass of this ginger limeaid felt like a nice detox after a germ-y ride.

Riding public transportation during cold and flu season is one of the worst after-work experiences. But drinking a tall glass of this ginger limeade felt like a nice detox after a germ-y ride. By the way, simmering the ginger will make your kitchen smell like heaven.

For the ginger syrup:

  • 1 cup ginger, peeled and minced
  • 1 cup sugar
  • 3 cups water

Combine the ginger, sugar and water in a medium pot. Bring to a boil then lower to a simmer. Let the mixture simmer for about 1 hour.

Drain the mixture through a fine strainer to remove the ginger bits. Let the syrup cool.

For the limeaid:

  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 cup water
  • 1 cup lime juice (about 5 regular limes)
  • zest from 1 lime
  • 2 cups water

Combine the sugar and 1/2 cup water in a saucepan over high heat. Stir to dissolve the sugar and bring to a boil for 1 minute. Remove from the heat and let cool.

Strain the lime juice into a pitcher and mix in the zest, 2 cups water and the cooled simple syrup (not the ginger syrup).

Add enough ginger syrup to taste when serving.

Makes about 4 servings.

Recipe adapted from: Use Real Butter

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

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by Caitlin Saniga

Fresh-squeezed pomelo mint mojito

I also tried this drink without the rum and with a bit of fresh-squeezed blood orange juice, which was just as refreshing.

Pomelo is the president of the citrus club. The one I bought weighed a bit more than 2 pounds and was 7 inches in diameter. Its sweet, grapefruity aroma filled my kitchen for the couple of days it sat in my fruit basket, waiting to be used. By the time I peeled away the rind, the edible part was about 6 inches in diameter and could have made 5 mojitos.

Pomelo is the president of the citrus club. The one I bought weighed a bit more than 2 pounds and was 7 inches in diameter. Its sweet, grapefruity aroma filled my kitchen for the couple of days it sat in my fruit basket, waiting to be used. By the time I peeled away the rind, the edible part was about 6 inches in diameter and could have made 5 mojitos.

  • 6 sections of pomelo, seeded, peeled and chopped
  • 12 mint leaves
  • 4 tablespoons orange juice concentrate
  • ice
  • 1/2 cup rum
  • club soda
  • 2 lime wedges, for garnish

Divide the pomelo, mint and orange juice concentrate between two glasses. Use a whisk to break up the pomelo and bruise the mint leaves.

Pomelo skin is thick! Once you get past the lime-yellow skin, there's lots of cotton-candy pink fluff underneath. When you get down to the sections, I recommend peeling away the tough, bitter membrane that surrounds each piece.

Pomelo skin is thick! Once you get past the lime-yellow skin, there’s lots of cotton candy-pink fluff underneath. When you get down to the sections, I recommend peeling away the tough, bitter membrane that surrounds each piece. It will be easier to crush with a whisk that way, too.

Fill the glasses partway with ice, and divide the rum between the glasses. Top with club soda, and stir. Garnish with lime wedges. Serve immediately.

Makes 2.

Recipe adapted from: Food & Wine

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

Read Full Post »

by Sarah Steimer

The original recipe called for dates as the fruit topping. No thanks, sounds boring to me. I happened to have half of a grapefruit in my refrigerator and opted for that --- so by all means, use what you have.

The original recipe called for dates as the fruit topping. No thanks, sounds boring to me. I opted to use a grapefruit half that I already had in the refrigerator. You can substitute whatever fruits you have on hand.

  • 1/2 grapefruit (from a fruit that has been cut width-wise, of course)
  • 2-3 teaspoons good-quality honey
  • pinch of sea salt
  • 1 tablespoon sesame seeds
  • 2 tablespoons uncooked quinoa
  • 1/2 cup low-fat or fat-free Greek yogurt

    The crunch of the quinoa and the tartness of the grapefruit definitely helps a groggy morning. Plus coffee, who am I kidding.

    The crunch of the quinoa and the tartness of the grapefruit definitely helps a groggy morning. Plus coffee, who am I kidding.

Use a small, sharp knife to cut along the membrane-defined sections of the grapefruit. Do not remove the sections. Drizzle the grapefruit with honey and add a pinch of sea salt. Place in a tin or glass baking dish under the broiler. Broil for about 5 minutes. Remove from the oven and set aside.

Toast the sesame seeds and quinoa over a low flame in a small, dry saute pan, stirring constantly (the quinoa will pop a little when it is hot). Saute for only a couple of minutes or until the quinoa has darkened a little. Remove from the pan.

Place the yogurt on a plate or in a bowl and top with the quinoa-sesame mixture. Use a spoon to remove the grapefruit sections and place on the yogurt.

Makes 1 serving.

Recipe adapted from: Bon Appetit

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by Caitlin Saniga

Do yourself a favor and take a big whiff in the bowl of the food processor after you've ground down the garlic and roasted walnuts.

Do yourself a favor and take a big whiff after you’ve ground down the garlic and roasted walnuts in the food processor. My nose was all like: “Caitlin, can we live in here?”

  • 1/2 cup walnut pieces, toasted
  • 1 garlic clove, peeled and trimmed
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • salt and pepper
  • 2 scallions, chopped
  • 1/2 cup fresh herbs (Try a combination of parsley, cilantro and basil.)
  • 3 cups prepared black rice (or another rice of your choice)
  • 1 can kidney beans, rinsed and drained

Pulverize the walnuts and garlic in a food processor, then add the vinegar, oil and 3 to 4 tablespoons water, enough to make a smooth dressing. Season with salt and pepper, then stir in half of the scallions and herbs.

Divide the rice between four dishes. Top each serving of rice with beans and pour a bit of dressing over each. Finish with a sprinkling of herbs and scallions. If not serving immediately, mix all of the herbs into the dressing to allow the flavors to meld and store the rice, beans and dressing in separate airtight containers in the fridge for up to 3 days.

Makes 4 servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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by Sarah Steimer

I enjoyed my grapefruit sour with a handful of spicy peanuts --- a little salute to the south.

I paired my grapefruit sour with a handful of spicy peanuts — so Southern. By the way, my drink may look darker than yours. The honey I used is a very dark buckwheat honey.

  • juice from 1 grapefruit, strained
  • 4 ounces bourbon
  • 1/2 cup honey
  • 1/2 cup water
  • ice

In a small sauce pan, combine the honey and water and whisk over medium-low heat until the honey has dissolved. Bring the mixture to a boil and remove from heat to cool.

Combine the bourbon and grapefruit juice and shake with ice. NOTE: If you do not have a cocktail shaker, just stir the mixture around with the ice in a bowl on shake up in a jar with a lid. Add the honey simple syrup to taste.

Strain the drink into a glass over additional ice and serve.

Makes about 2-3 servings.

Recipe adapted from: Marcus Samuelsson

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-squeezed recipes here.

Read Full Post »

by Caitlin Saniga

Fresh-squeezed vanilla-rosemary lemonade

Lemonade isn’t just for summertime! Rosemary and citrus is a classic cool-weather combination that’s rounded out nicely with a hint of vanilla in this drink.

  • 4 cups water
  • 1 cup sugar
  • 1 tablespoon pure vanilla extract
  • 4 sprigs fresh rosemary
  • 2 cups lemon juice (from 8-10 lemons)
  • ice
  • 1 lemon, sliced into thin rounds for garnish
  • additional rosemary sprigs for garnish

Combine the water, sugar, vanilla and 4 sprigs of rosemary in a medium pot over medium heat. Bring to a boil and let simmer for 5 minutes. Strain the rosemary from the liquid. Allow to cool 10 minutes before placing in the fridge to chill for 1 hour.

Pour the rosemary water and lemon juice into a large pitcher and stir to combine. Serve the lemonade in glasses with ice, lemon rounds and rosemary sprigs.

Makes about 6 cups.

*We’re taking advantage of the winter citrus season (and healthy New Year’s resolutions) during the month of January. Look for six drink recipes focused on lemons, limes, grapefruits, oranges and more. Find all the Fresh-queezed recipes here.

Read Full Post »

by Sarah Steimer

My parents gave me a waffle maker for Christmas. Instead of blasting into a fancy recipe, I wanted to get used to the machine with something simple. These were the perfect choice.

My parents gave me a waffle maker for Christmas. Instead of blasting into a fancy recipe, I wanted to get used to the machine with something simple. This was the perfect choice.

  • 1 cup all-purpose flour
  • 1 cup wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups milk (I used skim)
  • 1/3 cup vegetable or canola oil
  • 2 eggs, separated

    I topped my waffles with real maple syrup and blueberries I froze from the farmer's market over the summer.

    I topped my waffles with real maple syrup and blueberries I froze from the farmer’s market over the summer.

Whisk together the flours, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, oil and two egg yolks.

Beat the egg whites in a small bowl until stiff peaks appear. The easiest way to do this is with an electric beater, but feel free to test your arm strength like I did.

Add the milk mixture to the dry ingredients and whisk until just smooth — make sure not to mix too long or the waffles will be tough. Using a spatula, gently fold the egg whites into the batter. Let the mixture sit for 10 minutes.

Heat the waffle maker. If there is a temperature option, set at medium-high. Cook the waffles according to the waffle maker instructions. Place on a cooling rack too crisp up a little more before serving.

And remember — always warm up your syrup! I swear, it tastes 100-times better than room-temperature syrup.

Makes 4 Belgium waffles or 18 regular waffles.

Recipe adapted from: The Cooking Actress

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