1 3/4 pound seedless cucumbers – peeled and cut in 3” pieces (or 2lbs regular cucumber, peeled, seeded and cut in 3″ pieces)
1/4 medium red onion – skinned
1 garlic clove – skinned
1 jalapeño – stem removed, halved and seeded
8 large mint leaves
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1 teaspoon sea salt
1, 6 ounce non-fat plain yogurt
1/2 to 3/4 cup spring water to taste
1 medium yellow tomato – seeded and cut in 1/8” cubes (or 8 yellow grape tomatoes quartered) as garnish
tiny mint leaves as garnish
lemon oil as garnish [I didnt use this]
Place all ingredients in the bowl of a food processor with 1/2 cup of the spring water. Pulse a few times so the ingredients are coarsely chopped, then process until soup is very smooth, about 2 to 3 minutes. If necessary, thin with the remaining water to the desired consistency.
Transfer to a bowl and refrigerate 2 hours or overnight, until well chilled. Place the soup in the freezer for 30 minutes before serving.
Ladle soup in chilled soup bowls or cocktail glasses. Drizzle a little lemon oil in the center of each bowl. Garnish with a few tomato cubes, a mint leaf and serve immediately.
tags: Side dish, Dinner, Lunch, Alternatives to bread, july, august, veggie soups
1 1/2 cups of coconut milk [I used a regular can of coconut milk. Not condensed. Not sweetened]
1 cups of whole or 2% milk [I used Whole]
1/4 cup of sugar [if you like REALLY sweet things, youll want more. This is perfect for me]
pinch of salt
1 vanilla bean, insides scraped out [I used vanilla extract but I’m sure its even better with the real deal bean]
Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes.
Allows to cool and serve.
1/5/13 Just made this with freshly cooked rice instead of the cold and it worked really well. I wasn’t sure if it would make a difference but it didn’t seem to. I also used Trader Joes Coconut Cream instead of Coconut Milk. It wasn’t sweetened and it made the pudding really really nice and rich.
We made this during the recent hurricane…. a sweet warm reward for the hours and hours and HOURS we spent indoors… (original recipe from here)
3/4 cup milk
1/4 cup room temperature water
1 package active dry yeast
1/2 cup sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
5 to 5 1/2 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon sugar
2 tablespoons melted butter
(for the filling)
6 tablespoons unsalted butter, softened
2 teaspoons cinnamon
3 tablespoons sugar
3 tablespoons light brown sugar
Scald the milk by warming it in a pan over medium heat until bubbles form around the edge; remove from the heat and let cool.
Pour the water into the bowl of a stand mixer fitted with a dough hook (or a large bowl fitted with your hands). Sprinkle the yeast in the water and let proof until fluffy, about 5 minutes. Add the cooled milk, sugar, salt, and eggs. Beat in 2 cups flour.
Add the butter, and beat until the butter is broken up into small curds. Beat in 1 more cup flour. Add enough remaining flour to make a soft dough. Let rest for 5 minutes.
Knead (in the mixer or by hand), only adding flour as needed, until the dough is soft and velvety and little blisters appear just under the surface. Put into a large well-greased bowl; turn the dough over to bring the greased side up. Cover with a clean damp towel or plastic wrap. Let rise until doubled in bulk, about 2 hours.
Punch dough down; let rise again for 30 minutes or until almost doubled.
Heat the oven to 350 degrees and butter a 9- x 5- x 3-inch loaf pan. In a small bowl, blend the 1/2 teaspoon cinnamon and 1 tablespoon sugar. In another bowl, prepare the filling: mash together the butter, cinnamon and sugars with a fork until a smooth paste forms.
Flatten the dough, seam-side-up, into a rectangle, 8 inches by 12 inches. Spread the cinnamon filling on top, pushing it close to the edges. Roll the dough into a log, tightly sealing the bottom seam, and place seam-side-down in the prepared pan. Loosely cover the dough with plastic wrap and let rest until puffy and nearly doubled in size, about 30 minutes.
Brush the top of the dough with the melted butter. Sprinkle with the cinnamon sugar. Bake until the bread is a chestnut brown and sounds hollow inside when tapped, 45 to 60 minutes. Let cool in the pan for 1 hour then remove the bread from the pan and continue cooling on a wire rack.
I’ve made this twice this week for lunch. Its just as yummy as it is good for you…
a little Olive Oil (to grease pan) and some more for the dressing
a little Butter (to add to greased pan but its optional)
handful of Brussel Sprouts, chopped in half
handful of Kale, washed and chopped fine
1/4 cup Cashews, chopped
1 tsp Honey
1 tsp Whole Grain Mustard
Salt/ Fresh Ground Pepper to taste
Put a bit of olive oil in a pan. (I used my cast iron skillet). Turn heat to medium and add brussel sprouts, cut side down, and cook until they brown. Flip when they start to brown and cook a couple more minutes.
Add kale in pan and cook for a minute or 2 with the brussels.
When vegetables are done, put in a serving bowl.
Put the cashews in the pan until they brown a bit and then add to bowl.
Mix up the lemon juice, mustard and honey. Whisk in oil until emulsified.
pour the dressing over the greens. Top with the toasted cashews.
+++++++ Next time try goat cheese? Dried fruit? ++++++++
Tags: CSA, Dinner, Side Dish, Vegetarian, Nuts, Vegan, Fall, Autumn