Summer Refreshment: Cucumber Lemon Basil Water

 

This healthy, economical way to "dress up" water is the perfect refreshment to have sitting around on a hot day. Subtly flavored, it is a hit with kids and adults alike. My children think it's a treat when I place an icy pitcher of this on the table for dinner! When served in a glass pitcher the presentation of this unassuming recipe is suited for even the most elegant of dinner parties.

I personally like this flavored water because it's inexpensive, particularly when compared to buying flavored beverages at the grocery store. I almost always have cucumbers on hand since we love them so much, and lemons are a cheap way to add oomph to just about anything...so they're usually kicking around the fridge as well! I have a basil plant in my kitchen window, but the best part of this recipe is that you can use a lot of different herbs you may just happen to have around for other dishes. Mint is absolutely lovely.

Recipe: Cucumber Lemon Basil Water

Ingredients:

• Large pitcher
• 1/2 Lemon, washed and sliced
• 1/2 Cucumber, washed and sliced
• Large handful basil (or other herb)
• Water
• Ice (optional)

Directions:

Place the lemon, cucumber, and basil in the bottom of your large pitcher. (If using a 'tougher' herb like mint, gently crush with a wooden spoon to help release flavor. Basil is delicate and will bruise, which won't affect flavor but beware that it will not look as appetizing.) Fill with water, and let steep in the fridge for an hour or two before serving. When ready to drink, pour over ice and enjoy!

Ultimate Crockpot Applesauce

I've come to the irreversible conclusion that there's little else more perfect to celebrate the Autumn season than homemade applesauce. The heady aroma of the sweet apples and spicy cinnamon wafting through my house yesterday as it effortlessly bubbled down into a rich, thick, syrupy sauce... Oh. My.

I kinda really sorta wanna make this every single day.

Start with some freshly scrubbed apples.

I used 5 lbs of Fuji apples because they were on sale. You can use anything, but an apple with some tartness to it gives a nice flavor. You can also mix & match -- I've heard it's best that way.

Then get to work peeling.

And peeling...

(Meanwhile, feed the peels to your kids. They love 'em.)

Then chop the apples into approximate 1 inch cubes. I did some larger and some smaller because I'm a rebel like that. If you want a smoother sauce, you'll want smaller pieces. If you like a bit of chunkiness, keep them on the larger size.

Now is the time for some good cinnamon. Hint: if your ground cinnamon has been sitting around for years, you'll probably want to buy a new package. Trust me, it will make a difference.

I used somewhere between 1-2 Tbsp.

Add a 1/2 cup sugar.

A teaspoon or two of lemon juice doesn't hurt either, but your sauce will be fine without it.

Now set your crockpot on low for 6-8 hours and let it do its magic! When it's done mash it up with a potato masher, whisk or fork. Alternatively, you can use an immersion blender to make it more like store-bought sauce.

But wait. The next part is super important.

If you want to raise your applesauce to the next level, now is the time to stir in a teaspoon of real vanilla extract.

Yes, oh yes. You are about to be the Applesauce Queen (or King, as the case may be).

Serve hot or chill. Spoon it on pork chops. Smother it over ice cream. No matter which way it finds its route into your mouth, you will be happy. Very, very happy.

Recipe: Ultimate Crockpot Applesauce

Ingredients:

• 5 lbs apples
• 1-2 Tbsp. cinnamon
• 1/2 cup sugar
• 1-2 tsp. lemon juice (optional)
• 1 tsp. vanilla extract

Directions:

Wash and peel apples. Chop into 1 inch cubes and put in crockpot. Add cinnamon, sugar and lemon juice. Stir to combine. Cover and cook on low 6-8 hours.

Mash or whisk to break down apple chunks, then stir in vanilla extract. Serve immediately or store covered in refrigerator for up to one week.

Tip: Applesauce freezes beautifully. Pour it into airtight containers or bags and freeze up to one year.



Linking up to Totally Tasty Tuesdays, Take A Look Tuesday, Tasteful Tuesdays, Show Me What Ya Got, Tuesday Confessional, Mangia Mondays, Manic Monday, Mouthwatering Monday, A Round Tuit, Between Naps on the Porch

Tips for making delicious green smoothies

One of my favorite parts about springtime is that everything lightens up, and that includes what we eat. Of all the "summer" food choices, one of my favorites has to be smoothies.

How do you go about making a green smoothie? It's so simple! Start with a regular fruit smoothie and then add a leafy green vegetable like baby spinach (by far the most mild and perfect for beginning green smoothie drinkers and kids), kale, collard greens, or even wheat grass. Greens such as these are among the most nutritionally dense foods available and they are loaded with vitamins, minerals, antioxidants, proteins, and all sorts of stuff that is good for our bodies. The advantage to adding them to a fruit smoothie is that the fruits dominate the flavor of the greens and the absence of any fats or heat (like cooking them in a saute pan with oil or butter) maximizes both the amount of nutrients they retain and how much you can absorb.

The energy green smoothies give me is reason enough in itself to drink them on a daily or near-daily basis, but I've also noticed that they significantly curb my cravings (especially for sweets and sodas), are great for digestion and make my skin clearer. When I was drinking them daily at breakfast last summer I lost almost 10 lbs and I attribute it highly to this simple change in my diet!

Our standard green smoothie "recipe" at our house is a frozen banana, frozen mixed fruit (I buy a ginormous bag from Costco), an orange, several handfuls of baby spinach, a handful of ice, and enough water to blend. To that I may add supplements like ground flax seed (for fiber), probiotic powder, and/or vitamin C powder (if we have a cold or are surrounded by sick family), all of which can be found at any health store and are essentially tasteless. If you use very ripe fruit, the smoothie should be adequately sweet and you will be able to just blend and go! There are times when the fruit isn't as sweet and so I like to add a bit of sweetener to taste -- healthy options are honey or stevia. Some people like agave nectar as well.

My children love these smoothies. In fact, my 3.5 yo always asks "what color" I'm going to make the smoothie and is truly elated every time I say I'm making it green! Both she and my 2 yo frequently beg for me to make them. Even my husband, who is by self-admission one of THE pickiest food eaters on the planet, genuinely likes and drinks them (he especially likes protein supplements added to his).

If I'm making a green smoothie only for myself, I like to be more adventurous in my ingredients. You'll find that the more raw greens you drink, the more accustomed you become to them. I've adjusted my tastes enough to where I like even wheat grass powder, which can taste quite strong but has amazing health benefits. I also enjoy adding things like Omega-3 fish oil (I buy one that is lemonade flavored) or a dash of coconut oil.

There are really no rules to green smoothies -- just use the fruit you like/have around the house and don't be afraid to try new combinations! If you're new to eating greens, especially when they're raw, start light with them and work your way up. Maybe the first time your green smoothie will be only 5% "green" -- that's OK!

Also, green smoothie beginners may want to start with a favorite juice rather than using water to blend. It's not as healthy but for some people who are used to eating/drinking very sweet things, it may be necessary at first. Over the weeks gradually water down your juice until you're using only water and finding it enjoyable to do so.

For a creamier, more calorie-rich smoothie you can add yogurt -- I love the new Greek kinds as they can have upwards of 14g of protein per serving -- or replace the water with cow/soy/almond/rice/coconut milk.

Do you drink green smoothies? What's your favorite recipe?

Mediterranean Orzo Pasta Salad

There are a handful of dishes that I keep coming back to again and again, and this pasta salad is one of them. I created it several summers ago when I was in need of a side to bring to our weekly family dinner at my parent's house. It was an instant hit and continues to be my most requested dish at family gatherings. The cool, crisp cucumbers and vibrant basil are a perfect complement to the saltiness of the capers and feta, the sweetness of the tomatoes, and the fresh acidity of the lemon.

Mediterranean Orzo Pasta Salad

1 box Orzo pasta
2 large lemons, incl. zest
1 English cucumber, cut into bite-size pieces
2 regular tomatoes or about 1 dozen cherry tomatoes, cut into bite-size pieces
6 oz feta cheese, crumbled
3 Tbsp capers
8-10 fresh basil leaves (I chiffonade mine because it's pretty)
~ 1 cup light flavored olive oil
Salt and pepper

Cook the pasta according to package directions in a generous amount of salty water. I usually prefer my pasta al dente, but for cold pasta salad it can end up too firm -- adjust time accordingly. Drain and rinse well with cold water until pasta is no longer warm. In large bowl combine the pasta, cucumber, tomatoes, feta, capers, and basil. Add the zest of both lemons (it seems like a lot, but it really helps bring the dish alive). In separate container, juice both lemons and combine with the olive oil and salt/pepper according to taste-- shake well. Pour over the pasta dish and stir to combine. It will seem like too much olive oil at first, but the pasta will soak it right up. Refrigerate for at least 2 hours for best flavor.

You may find that the pasta soaks up so much of the olive oil and lemon juice that you need to add more before serving (the pasta will appear dry, whereas it should have a light sheen and slipperiness to it). You can add more of both or just add some olive oil.

The best part about this dish is that you can add, subtract or substitute the ingredients pretty easily and still have great flavor. In the picture above I had added some diced yellow peppers that I had in my fridge -- they were a great addition. If you don't like tomatoes, you can just as easily leave those out. Be creative!