WOW this page is experiencing major technical difficulties and I can't figure it out. I'm working on getting this problem solved. Hopefully you can get the idea of some of the recipes.
For Coffee Lovers!
(Even though this one is not so healthy I couldn't help sharing it. It is delicious)
Coffee Granita with Cardamom Whipped Cream
6 SERVINGS
- PREP:15M
- TOTAL:3H15M
April 2010
Ingredients
- 2 cups water, divided
- 1/2 cup plus 1 tablespoon sugar
- 1 1/2 tablespoons instant espresso powder
- 1/2 teaspoon vanilla extract
- 3/4 cup chilled heavy whipping cream
- 1/4 teaspoon ground cardamom
Preparation
Bring 1/2 cup water and 1/2 cup sugar just to simmer in heavy small saucepan over medium heat, stirring mixture constantly until sugar dissolves. Stir in instant espresso powder and vanilla extract. Remove saucepan from heat; stir in remaining 1 1/2 cups water. Pour into 9x9x2-inch metal baking pan. Freeze mixture 1 hour; stir, mashing any frozen parts with back of fork. Cover and freeze mixture until firm, at least 1 to 2 hours longer and up to 1 day. Using fork, scrape granita, forming icy flakes. Return granita to freezer.
Beat cream, cardamom, and remaining 1 tablespoon sugar in large bowl until peaks form. Divide granita among bowls or glasses. Top granita with whipped cream.
Bring 1/2 cup water and 1/2 cup sugar just to simmer in heavy small saucepan over medium heat, stirring mixture constantly until sugar dissolves. Stir in instant espresso powder and vanilla extract. Remove saucepan from heat; stir in remaining 1 1/2 cups water. Pour into 9x9x2-inch metal baking pan. Freeze mixture 1 hour; stir, mashing any frozen parts with back of fork. Cover and freeze mixture until firm, at least 1 to 2 hours longer and up to 1 day. Using fork, scrape granita, forming icy flakes. Return granita to freezer.
Beat cream, cardamom, and remaining 1 tablespoon sugar in large bowl until peaks form. Divide granita among bowls or glasses. Top granita with whipped cream.
Butternut Squash Pasta Sauce
- About a 1 to 1 1/2lb butternut squash, peeled, deseeded, and cubed
- 1 onion, coarsely chopped
- 1/4 cup of olive oil
- 3 garlic cloves, minced
- 1 1/2 teaspoon basil
- salt and pepper
- 1 cup of chicken broth
- A few dashes of white wine (optional)
- Grated parmesan cheese to serve
In a large saucepan, heat the oil until hot and add onions. Cook over med-high heat, until the onions are soft and translucent (about 5 minutes). Add the garlic and cook for a minute or two, just until the garlic is releasing it’s flavor, but don’t brown (it can make it bitter). If you are using the white wine, add at this point (cook for about 30 seconds to a minute).
Add the butternut squash, the basil, the chicken broth, and lightly sprinkle with salt and pepper. Cover, bring to a boil, lower heat, and simmer for about ten minutes, until the squash is fork tender.
When this is accomplished, check how much chicken broth is left. You want enough to blend with the squash to make a moist sauce, but not to much, which would make a runny sauce. There are no hard rules here! Play it by ear. If there still seems to be a lot left, you can simmer uncovered to reduce.
Now you can to one of three things. 1- Mash to make a chunky sauce, 2- Put through a food mill to make a slightly chunky, slightly smooth sauce (method of my choice) 3-Put through your blender or food processor to make a smooth sauce. Once that is done….
Salt and pepper to taste, pour over hot pasta, if desired, topped with shredded cheese, and serve!
Black Sesame and Goji Berry Tea
- 1 cup black sesames
- 2 Tbsp goji berries, rinsed
- 3 cups water
- Brown sugar raw,unprocessed.
Bring sesame seeds, goji berries and water to a boil and then reduce to a simmer partially covered for about 20 to 30 minutes until 1 cup of tea remains. If it does not cook down in 30 minutes, the flame is too low. Strain tea and sweeten to taste.