Some Summer Recipes

I love trying new foods and recipes during the summer. Since this is the summer before I turn 25 I might as well expand my cooking abilities especially since I’ve never actually tried making drinks by following directions before. The first two recipes I found on the social media phone app: Instagram. It was posted by: @freeeatingplan and @smtofficial.

Mexican Chopped Salad with Spiced Citrus Vinaigrette

Vinaigrette:

• 1 teaspoon Cumin Seeds
• 1 teaspoon Coriander Seeds
• 1/8 teaspoon Cayenne, optional
• 1 teaspoon minced fresh garlic
• 1/4 cup fresh orange juice, plus 1/2 teaspoon finely grated orange zest
• 1/4 cup fresh lime juice, plus 1/2 teaspoon finely grated lime zest
• 1 shallot, minced
• 1.5 tablespoons agave syrup or honey if you can not fined agave syrup
• 1/3 cup extra virgin olive oil
• sea salt and freshly ground pepper

Salad:

• 2 cups Halved Grape Tomatoes
• 2 cups Peeled & Diced Jicama
• 1 can Black Beans, rinsed and drained
• 1 1/2 cups Peeled, seeded and chopped avocado
• 1 Each, thinly sliced red, yellow and orange bell peppers, roasted
• 2 cups Edamame, roasted*
• 2 cups Corn, fresh or frozen (thawed), roasted*

Garnishes:

• 1 cup Crumbled Queso Fresco
• 1/3 cup Chopped Fresh Cilantro
• 1/4 cup Chopped Scallions *toss Edamame & Corn With Canola or Grapeseed Oil.
• Spread Out On a Baking Sheet. Roast, at 425 for 10-15 minutes.

DIRECTIONS: To make vinaigrette, toast cumin and coriander seeds in a small skillet, over medium high heat, for 2 minutes or until fragrant and lightly toasted. Grind in a spice grinder or clean coffee grinder. Place spices in a mini food processor, along with cayenne, garlic, orange juice and zest, lime juice and zest, shallot, agave, and olive oil. Puree. Season generously with salt and pepper. Arrange salad ingredients in sections on a large serving platter; drizzle with vinaigrette, sprinkle with queso fresco, cilantro and scallions. Serves 10.

Rainbow Chopped Salad with Avocado & Basil Dressing

ingredients

• 1 large head romaine
• 1/2 small head red cabbage
• 8 oz. cherry tomatoes
• 1 English cucumber
• 2 carrots
• 1 yellow bell pepper

Optional:

• garbanzo beans
• black beans
• corn, sprouts,
• fresh herbs, etc.

{For the dressing}

• 1 avocado
• Juice from 1 lemon (more to taste)
• 3/4 cup lightly packed fresh basil
• 1-2 cloves garlic
• 1 tsp. agave/honey
• 1/4 cup olive oil
• 1/4 cup water
• 2 Tbsp. white wine vinegar
• 1/4 tsp. salt

You can also find these recipes above at http://www.skinnymetea.com.au

The following recipes from the Good Housekeeping Magazine Recipes (July 2014 issue).

Drinks:

THE HUMBLE MAGNIFICENT

• 5 mint leaves
• 2 orange wedges
• 1 ounce Laird’s Apple Brandy or Applejack
• 1 ounce Pimm’s No. 1
• 3/4 ounce lemon juice
• 1/2 ounce Saigon Cinnamon Syrup
• 1/4 ounce Demerara syrup or simple syrup
• 7 dashes old fashioned or angostura bitters
• Soda water, for topping

In cocktail shaker, muddle mint and orange wedges with wooden spoon. Add apple brandy, Pimm’s, lemon juice, cinnamon syrup, Demeraa syrup and bitters. Shake well and double strain into Collins glass. Top with soda water; garnish with mint sprig. Serves 1.

BLACKBERRY SPRITZER

• 2 blackberries
• 1 1/2 ounce orange juice
• 1 ounce lemon juice
• 1 ounce Saigon Cinnamon Syrup
• Soda water, for topping

In cocktail shaker, muddle blackberries with wooden spoon. Add orange juice, lemon juice, and cinnamon and shake well. Stain into Collins glass; top with soda water. Serves 1.

Simple Recipes

No cook Watermelon cake

Slice 2 short ends off 1 large seedless watermelon so it sits flat. Cut away rind to make cylinder. Transfer to cake stand. Frost with 2 8 ounce containers frozen whipped topping. Top with berries and mint. Serves 10.

Feta-Watermelon Stacks

Cut 1 small seedless watermelon into 1 inch cubes. Top with 1 (1-pound) block feta cheese, cut into 1 inch squares (1/4 inch thick), and 1 cup basil leaves. Secure with toothpicks. Transfer to platter. Sprinkle with 3 tablespoons and 1/4 teaspoons each of salt and pepper. Serves 10.

Grilled Chicken-Watermelon Tacos

Toss 2 cups chopped seedless watermelon; 1 jalapeno, minced; 1/2 small red onion, minced; 1/4 cup each of lime juice and chopped cilantro; and 1/4 teaspoon salt. Serve on 8 (6 inch) warmed corn tortillas with 1 pound sliced grilled chicken and 1/2 cup crumbled Cotija cheese. Serves 4.

Watermelon – Arugula Salad

In large bowl, whisk 2 tablespoons each of olive oil and red wine vinegar and 1/4 teaspoon of salt. Add 3 cups each of cubed seedless watermelon, sliced peaches, and baby arugula; 1/2 cup basil leaves; and 1/4 cup toasted hazelnuts, chopped. Serves 4.

Frozen Watermelon Coolers

In large blender, puree (stopping often to tamp down solid ingredients with wooden spoon) 4 cups cubed seedless watermelon, frozen; 5 cups ice; 1 cup each raspberry sorbet and lime juice; and 1/2 cup confectioners’ sugar until thick and smooth. Serves 4.

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RECIPES:

SUMMER PESTO PENNE

Heat large covered saucepot salted water to boiling on high.

Meanwhile, make pesto: in food processor, pulse until smooth:

1. 1 cup packed parsley leaves
2. 1/2 cup packed mint leaves
3. 1/3 cup walnut halves
4. 2 tablespoons lemon juice
5. 2 garlic cloves, smashed
6. 1/2 teaspoon salt
7. 1/4 teaspoon pepper

With motor running, slowly add until smooth:

1. 1/3 cup olive oil
2. then 1/4 cup water

COOK: 1 pound penne as directs, but 4 minutes before penne is done cooking add 1 bunch asparagus, cut into 1 inch pieces. Then, 2 minutes before penne is done, add 2 cups frozen peas. Drain when done.

TOSS pasta mixture with pesto and 1/4 teaspoon salt. Top with 1/3 cup ricotta cheese. SERVES 6.

 

Add-Ons

SAIGON CINNAMON SYRUP RECIPE

• 1 tablespoon ground siagon or regular cinnamon
• 2 cups granulated sugar
• 2 cups water

In 3 quart saucepan, bring cinnamon, sugar, and water to boiling on medium heat, whisking. Simmer 15 minutes, than strain through cheesecloth-lined fine-mesh sieve into liquid measuring cup. Cool completely. Makes 2.5 cups.

 

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