Herbal Mint Tea

 

Let me start off by saying I’m not a tea expert.

After wondering how to make tea with my fresh mint that was growing like crazy, I decided to just try something. I started simply, just because I didn’t know what else to do. It actually ended up being just the way I like it. My recipe….

Several (3 – 5) sprigs fresh mint (spearmint, peppermint, any mint will do)
Several cups (about 5) filtered water

Crush the mint leaves in your hand so the leaves are slightly bruised to release some extra mint flavor. Put them into a pot and cover with water. Heat the water until it almost boils. Then remove and let sit several minutes – some prefer only 5 minutes- I’ve left it 45 minutes before and it still tasted delicious. I usually let it come close to room temperature before I remove the mint leaves and pour the tea over ice (you might want to use a small strainer). It could also be drunk hot if preferred. Some add sugar to their tea but I prefer it unsweetened.

That’s it. Very simple and very refreshing.

Tomato-Basil with Feta Soup

 

 

I first had this soup several years ago at a wonderful Greek restaurant in Minneapolis called Christos. They currently have three locations. Check them out at:  http://www.christos.com/christos.html 

An internet search found that the recipe had already been published online so I  printed it and made it right away. I was a little disappointed to see that the recipe calls for chicken broth since I was certain it was vegetarian and will have to ask the next time I go there. But substituting veggie broth works and it’s delicious!

Here is the link to where I found the recipe:
http://www.midwesthomemag.com/media/Midwest-Home/Dining-Entertaining/Recipes/Recipe-Search/index.php?name=Raspberry-Kissed+Red+Cabbage&searchcustomdata=soups&tableid=23&
view=details&itm=24462

The recipe here has the veggie broth substitution. Try it with warmed pita topped with olive oil and sea salt.

Tomato-Basil with Feta Soup
                Serves 4-6

1/4 cup olive oil 
1 cup onions, chopped
1 bay leaf
3 cloves garlic
1/2 teaspoon salt
6 ripe tomatoes, cored, peeled, seeded and diced small
3 cups veggie broth
1 cup crumbled feta cheese
1/2 cup fresh basil leaves, torn or chopped
2 cups tomato sauce
freshly ground black pepper, to taste

In a deep saucepan, heat the oil over medium heat and saute the onions until transparent, about 3 minutes. Stir in the bay leaf, garlic and salt, and continue cooking another 2 minutes. Add the tomatoes and veggie broth. Bring mix to a boil and cook for about 20 minutes, stirring often. Remove the saucepan from the stove. Remove the bay leaf. Puree the soup with an immersion blender or regular blender and return to saucepan. Stir in the feta cheese, basil and tomato sauce, and season with black pepper.                                                  

 

Cooking as Meditation

It’s funny how for so many years we’ve been learning ways to better multi-task so we can get more done in less time. Now it seems the thinking is that it is better to be “present”, to be focused on doing a good job on one thing at a time and then moving on to the next.

I have to say that for me cooking really allows me to be present. Whether I am following a recipe or making something up, I need to be present while cooking or everything will get messed up. 

Chopping vegetables or sauteing onions or measuring ingredients are very much like a meditation that keeps me present with the rhythm of it all. At other times of the day I have to remind myself to be present. But when I am cooking, I just am.

With busy schedules it’s not always easy to squeeze in cooking or meditation. Believe it or not you can do both. Especially with dishes that require chopping or stirring. Stir fry and risotto come to mind. Both of which taste way better from scratch. Homemade french fries are also a favorite of mine for this. Piles and piles of potatoes!

Delicious Gluten-Free Pumpkin Bread

This last week I decided to do a little taste test – my usual pumpkin bread vs. the gluten free pumpkin bread I discovered last fall.

My usual recipe was one I have used for years that uses tofu instead of added fats. No one ever suspected it had tofu in it and it was always a big hit. Looking for a gluten-free option last year, I came across this recipe. With my son and a friend of his as the main testers, the gluten free option was the winner.

The recipe is from Gluten-Free Baking by Rebecca Reilly. This has been one of the best gluten-free cookbooks I have found. I frequently use her recipe for Gluten-Free Mix in my regular recipes. By just adding 1 tsp. xanthan gum per cup of flour mix, I have been able to transform many family favorites.

For anyone wanting a gluten-free option or someone wanting to use flours other than wheat this is the best! It is wonderful as a fall snack, dessert or for brunch. It is also great to give as a gift around the holidays, especially for someone who can’t eat wheat. Enjoy!

Gluten-Free Pumpkin Bread

         Makes 1- 9×5″ loaf, 3-5×3″ loaves, or 12 muffins

1 3/4 cup Basic Gluten-Free Mix *
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. cinnamon
1/4 tsp. gluten-free baking powder
1/4 tsp. cloves
1/8 tsp. nutmeg
pinch of ground ginger 
1/3 cup unsalted butter
1 1/3 cup packed light brown sugar
2 eggs
1 cup pumpkin puree
1/3 cup milk
1/2 cup chopped nuts, cranberries, dates or raisins (optional)

*Gluten free mix: 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch

Preheat the oven to 350 degrees. Lightly grease a 9×5″ loaf pan and dust with rice flour, or line with parchment paper, or muffin papers.

Mix together the gluten-free mix, baking soda, xanthan gum, cinnamon, baking powder, cloves, nutmeg and ginger.

Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Add the eggs, one at a time. If the mixture appears cracked, add 1 or 2 tablespoons of the dry ingredients until it looks smooth. Stir in the pumpkin puree. Add the dry ingredients in two parts, alternating with the milk. Add the chopped nuts or fruit, if using. Spoon the batter into the prepared loaf pan(s) or muffin cups. (I tend to have some extra batter and just make some mini muffins) Bake the loaf for 1 hour, the small loaves for 25 minutes or the muffins for 15 -18 minutes.

Concord Grape Sorbet

 

 

After moving last fall my sister had a bumper crop of concord grapes from the grape vine she inherited. Since she did not have the time or desire to do anything with them I gladly took a couple bags full.

I had made grape jam in the past and remembering how time consuming canning it seemed to be, I decided to find something else to make with them. Sorbet and a grape reduction sauce were what I was thinking. I wasn’t sure what I would do with the reduction sauce (crepes maybe?) but I wanted to try it. However I let it get away with me and it turned to jam. So I promptly put it in a jar in the fridge.

On to sorbet. It was actually quite simple although I had to make it over the course of several days due to time constraints. It was delicious for those last few hot days left of summer. Make sure before you begin that you have your ice cream maker already prepared.

Grape Sorbet

4 lbs concord grapes
3/4 cup sugar
1 cup water

(Some recipes add 1 Tbsp. vodka to the recipe to keep it from getting too frozen. I chose to leave it out. Just take it out a few minutes before you want to serve it and it scoops just fine. 

Combine all ingredients into a large pot and bring to a boil. Reduce heat and simmer for 10 – 15 minutes. Stir and mash grapes occasionally with a potato masher.

Pour into a sieve or colander lined with cheese cloth set over a large bowl. Let sit for several hours or overnight in the fridge, stirring and mashing occasionally to extract all the juice. Some sediment will form and can be restrained through cheesecloth again if desired. You should have about 4 cups juice. It is quite sweet so you can add water to your taste. Pour juice into ice cream maker and mix according to the manufacturers instructions. Enjoy!