Warming grapefruit tea, for people who hate grapefruit

I’m coming down with a cold. meh.

So, all I want right now is is something that is warm, soothes my throat, and is full of things that’s supposed to be good for you. I don’t know why, but I rarely crave orange juice when I’m sick. Apple cider is nice but sometimes it tastes too sweet to me. Grapefruit is on sale at my local markets, so that’s what I brought home.

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The problem? I don’t like grapefruit. I very nearly hate it. So why did I come home with grapefruits? To make grapefruit tea! Ok, I guess this is more like a spiced grapefruit cider than tea but the original recipe calls it tea so I’m leaving it like that. The original recipe called for 1 stick cinnamon and 1/2tsp allspice berries for about 2 cups grapefruit juice to be heated on the stove. However, I have a jar of chai masala that I made recently, so I went with that instead. Plus, the black pepper in the chai mix feels nice on my sore throat.

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Mystery experiment, part 2 of 2

So! Hi. Yeah, this follow up post is much later than it should be. Part of it was because the fermentation period in my cold New England apartment ended up being ten days. And then I wanted to experiment with it before posting anything.

The original post?
https://awesomesauceeats.wordpress.com/2012/11/19/mystery-experiment-part-1-of/

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chickpeas and mixed greens

So…

I decided to go “Super Natural Every Day” on the braising mix greens I got from my CSA.  Heidi Swanson’s second book was one of those books that I love looking at, tell myself to cook from it, and then never get around to cooking from it.  Well, it was time to change my bad habits!

Adapting one of her recipes to fit what I had on hand, here’s what happened:

I soaked 1/2 cup of chickpeas overnight (probably about 16 hours?) and then simmered them in fresh water for about 35 minutes.  (Although the soaking liquid has a lot of flavor, that’s the same liquid that’s going to make you fart.  I’m not going to lie to you.)  I usually add a large pinch of salt halfway through the cooking time.

In a different pan, I heated some olive oil (3T) and softened some finely chopped onions over medium heat (I used one small onion).  I added some garlic powder, a pinch of salt, and maybe 1/2 tsp of red pepper flakes.  When the onion looked soft enough, I added in my mixed greens.  Once the greens had wilted, I mixed in the chickpeas.  When everything was incorporated, I threw in some lime zest (I’m zany that way), and killed the heat.

Overall?  This is simple and tasty.  It’s a good way to use up some CSA greens.  I really liked the lime zest to be honest.  It was supposed to be lemon zest but my lemon zest was in the freezer and I had limes that wanted some attention.  I think, next time, I’ll try it with some preserved Meyer lemons (which I almost used this time around, but then the limes were staring at me down).

summer pasta salad, for one

It’s that time of year when I start fretting over my container garden. So far, I don’t have much planted. I have two pots of rosemary, one pot of sage, one pot of mint, one pot of thyme, and one pot of tarragon – all plants from last year. My shiso plant from last year seeded unexpected well on its own. So, I’ve got baby shiso in a pot… and in a couple of other pots too. Not to mention, I found some growing on around the porch. haha!  I pulled the ninja seedlings, but I’ve left alone all the ones in the pots. They are growing very slowly. Hopefully, I’ll have more luck with these than the ones I was trying to grow from seed last year. Last week, I bought some parsley, basil, and two cherry tomato plants. Today, I put some seeds down for cultivated purslane, zucchini, and salad greens in dirt.

Going back to the basil plants, I thought the taller growth needed some pinching back already. And then with my small handful of herbs, I decided that it was time to make lunch.

What follows isn’t a caprese salad. There’s no mozzarella cheese, no olive oil. This isn’t a pesto salad either. It was heavier on the pine nut flavor, and I skipped the Parmesan cheese and the garlic completely. And, to reiterate, it had no olive oil.

I chopped up some toasted pine nuts with my bits of basil (smelled so lovely), and then I had the gall to mush it with 1/2 of an avocado (and a tiny pinch of kosher salt).

To this, I mixed in some halved cherry tomatoes and some cooked multi-grain pasta. It was good and it was just enough for one person. I wish I had some baked chicken or grilled steak to go along with it. Oh well, maybe next time. It’s ok. I followed my pasta course with strawberries and yogurt.  A happy tummy is of the utmost importance!  (^_^)b

quick-braised fish with lettuce

I hadn’t been planning on posting anything interesting until later this month, but a recipe worked out really well tonight and it seemed like such a shame not to share it.

I don’t cook fish very often. I should cook it more but I have a tendency to make it the same way all the time – bake it in a foil packet with some olive oil, salt, and some seasoning that comes in a Penzeys’ jar. That gets boring.

In an effort to eat more veggies and to clean out my freezer, I set out a 9oz fillet of mahi mahi to defrost. But then what?  What sort of greens do I pair it with?

Looking for inspiration, I grabbed the May 2012 issue of Everyday Food magazine, went straight to the recipe index, and let my eyes fall on their “quick-braised salmon and lettuce.”

Hmmm… it sounded promising.

Promising was an understatement.  It was delicious! And just as satisfying was the fact that I prepped and cooked it in a very reasonable amount of time. About 30 minutes, I think?  I don’t know – I chatted with my roommate a bit and still turned this dinner out quickly.

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My favorite breakfast treat

Let me say this upfront, this recipe is adapted from “Sesame Street B is for Baking.” It’s a cookbook for baking with kids. Originally, I got this book so that I could bake with my niece. To be honest though, I don’t think my niece has seen this book since I first got it. (In my defense, I think my niece prefers to help in the kitchen if it’s her dad doing the baking.) Regardless, I love this book so far. I’ve made a few recipes in it, and I have every intention to try some more, but I always come back to the same breakfast recipe… “the Good for Me, Good for You Oatmeal Muffins.”

I’ll admit – I am the kind of person who wakes up hungry.  So, on weekdays, I need to make sure that breakfast is already there and waiting for me in the mornings.  I’ve modified the recipe a little, so let’s call my version “Spelt Quick bread with Raisins and Oatmeal.”

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flourless peanut butter cookies with chocolate chips

This post is dedicated to Martyna of http://wholesomecook.wordpress.com/. The pictures in this post were not taken with my really clunky and heavy digital camera. I recently acquired a Sony Cyber-shot DSC-WX9 as a result of some confusion and lots of generosity. From here on out, I have no good excuses for leaving my camera at home when I go to food events like the Harvard SEAS lectures.  My WX9 is a travel-friendly small size.

Next time David Chang is in town, I’ll get you a picture of David Chang. (^_^)b

ANYWAY!

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