Ingredients:

quality water
your choice of the ingredient to float in the center (see below)

Fill each cubicle of the tray half full of water.  Place in freezer until partially frozen, about 1 1/2 hours.  Remove from freezer and place chosen ingredient in the center of each cube.  Cover the cubes with enough water to fill the tray.  Freeze for at least 7 hours or overnight.

Options:

Berry–blueberries, raspberries, or blackberries are delicious in daiquiris, lemonade or iced tea.
Cherry–pit cherries before using.  If they are enormous, half.
Chili Pepper–dried red or green pepper add a kick to coke based drinks.
Citrus–a slice of lemon, orange, lime peel is perfect for any citrus, soda or tonic drink.
Coffee–substitute coffee for water in the cube preparation.  Add a chocolate covered espresso bean in the center.
Cucumber–a quarter slice of cucumber inside the cube is perfect for both alcoholic and non-alcoholic drinks.

Use your imagination when makiing your ice.  And let me know what you create!

xo–me

This week I thought I would share some side dishes, salads and, like yesterday, beverages.  Today I am going to share a recipe for a really delicious salad.  It completes just about any main dish but I also love it on it’s own.  It’s easy to make, full of nutrients and flavor.

Ingredients:

1 lb. green beans
1 small onion, finely chopped
1 garlic clove, chopped
4 Tbsp. grated Parmesan cheese
2 Tbsp. chopped walnuts
6 Tbsp. olive oil
2 Tbsp. white wine vinegar
salt and pepper to taste
2 tsp. chopped fresh tarragon

Trim the beans, but leave them whole.  Cook for 4 minutes in salted boiling water.  Drain well, refresh under cold running water, and drain again.  Put into a mixing bowl and add the onion, garlic and cheese.  Set aside.

Combine olive oil, vinegar, salt, pepper and tarragon in a screw-top jar.  Screw on lid and shake well.  Pour the dressing over the salad and toss gently to coat.  Cover with plastic wrap and chill for at least 30 minutes.  Remove the beans from the refrigerator 10 minutes before serving.  Give them a quick stir and transfer to your serving bowl.

Toast the nuts in a dry skillet fro 2 minutes.  Sprinkle the toasted nuts over the beans to garnish before serving.

Put this salad in a bright red or blue bowl this weekend and it will surely be a gorgeous addition to your table.

xo–me

Ingredients:

4 corn cobs, with husks
4 Tbsp. butter
1 garlic clove, minced
salt and pepper

Peel back the husks (do not remove) and remove the silk.  Rub butter on corn on all sides, coating well.  Roll cob in garlic (I usually use more than 1 clove because I love garlic but occasionally my guests have said it’s too much!).  Fold the husks back around the kernels and secure them in place with string if needed.  Cook the cobs over medium hot heat for 30 minutes, turning frequently.  Serve with more garlic butter if you dare!

Many look at corn on the cob as a compliment to your main dish.  In my house, it is the main dish!  Enjoy.

xo–me

Ingredients:

8-10 plantains
2 sticks butter
3/4 c. light brown sugar
1/2 c. dark rum

Preheat oven to 350.  Peel and quarter plantains, placing split side up in a shallow baking dish.  Dot ploantains with slices of butter; sprinkle with sugar and rum.  Bake covered for 30 minutes.  Remove cover and cook at 400 for and additonal 15 minutes.  Devour!

Oh my they were delicious!  But then again, butter, rum and brown sugar will make anything delightful.

xo–me

I have never been a big fan of avocado or guacamole.  I am not sure why but it could be an acquired taste for me.  I eat it but it’s not something I would seeking out.  All that changed when I made this recipe.  The basil and artichoke make it a delicious exchange of flavor in my mouth.  I think you may enjoy it as well.

Ingredients:

2 large artichokes
2 c. water
pinch of sugar
dash of cider vinegar
1 bunch fresh basil
1 ripe avocado
2 Tbsp. fresh lemon juice
1 tsp. black cumin oil
salt and pepper to taste

Wash the artichokes well.  Break off stalks, remove the outer leaves and cut off any sharp tips.  Bring the water to a boil with the sugar and vinegar.  Cook the artichokes in the boiling water for about 30 minutes, until you can easily pull out a leaf.  Remove the artichokes and reserve the cooking liquid.  Wash and shake dry the basil and remove the leaves from the stalks.  Halve the avocado and remove the pit.  In a blender, puree the avocado flesh with a little of the artichoke cooking liquid, the basil and the lemon juice.  Stir in the oil.   Season the dip with salt and pepper and serve with the artichokes.

You can cool the artichoke leaves or serve them warm.  I like it best when they are slightly warm.  Sometimes I even sprinkle some parmesean cheese on the top of the avocado blend.  Enjoy!

xo–me

Ingredients:

1 red bell pepper
1 orange bell pepper
10 oz. dried bite size pasta of choice
5 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. pesto
1 garlic clove, finely chopped
3 Tbsp. shredded fresh basil leaves
salt and pepper to taste

Preheat the broiler.  Put the whole bell peppers on a cookie sheet and place under the hot broiler, turning frequently, for 15 minutes or until charred all over.  Remove with tongs and place in a bowl.  Cover with crumpled paper towels and reserve.

Meanwhile, bring a large pan of lightly salted water to a boil.  Add the pasta, return to a boil and cook for 8-10 minutes.

Combine olive oil, lemon juice, pesto, and garlic in a bowl, whisking well to mix.  Drain the pasta, add to the pesto mixture while still hot and toss well.  Set aside.

When the bell peppers are cool enough to handle, peel off skins and cut open to remove seeds.  Chop flesh coarsely and add to the pasta with the basil.  Season with salt and pepper and toss well.  Enjoy!

This is a great dish served warm or cool.  I will also chill the pasta and add the peppers when warm to make a nice hot and cold burst of flavor.

xo–me

Ingredients:

2 Tbsp. unsalted butter
1 c. basmati or long-grain white rice
4 ears corn, kernels shaved from cob
4 large shallots, cut into 1/4-inch slices
pinch of sugar
Kosher salt and freshly ground black pepper
1/4 c. loosely packed fresh mint leaves, coarsely chopped

Melt 1 Tbsp. butter in a small saucepan set over medium heat.  Add the rice, and stir until it is well coated with the butter.  Add 2 c. water, raise heat to high, and bring to a boil.  Reduce heat to medium low, cover and simmer until all of the water is absorbed and the rice is tender, 15 to 18  minutes.  Remove from the heat, and let stand, covered for 10 minutes.  Use a fork to fluff the rice.

Meanwhile, in a large skillet cover medium heat, melt the remaining Tbsp. of butter.  Add the corn, shallots and sugar ans season with salt and pepper.  Cook, stirring occasionally to prevent burning, until the corn and shallots are soft and tender, about 5 minutes.  Remove from heat.

Combing the rice and corn mixture in a medium bowl.  Add the mint and toss to combine.  Season with salt and pepper.  Serve.

As usual, Martha takes the best ingredients and combines them in a fresh burst of flavor.  If you are really adventurous, freeze fresh corn this summer so you can have this delightful feast this winter!

xo–me

Ingredients:

1 1/4 c. all purpose flour
1 Tbsp. baking powder
2 tsp. brown sugar
1/2 tsp. salt
1/3 c. shortening
1 egg, beaten
1/2 c. mashed cooked sweet potatoes
2 Tbsp. milk

Preheat oven to 425.   In mixing bowl, stir together flour, baking powder brown sugar and salt.  Cut in shortening until mixture resembles coarse crumbs.  In separate bowl, combine egg, sweet potatoes and milk.  Add to dry mixture and stir just enough so that the ingredients cling together.  Knead (stopping yelling at me for making you knead.  Your grandmother will be proud of you!) on lightly floured surface, about 10 to 15 strokes.  Roll dough to 1/2 inch thickness and cut with a biscuit cutter (2 1/2 inch), dipping in flour between each cut.  Repeat rolling and cutting until all dough is used.  Place biscuits on ungreased cookie sheet and bake for 10-12 minutes.

I served these with honey, butter and a small salt dip full of brown sugar.  I loved them and would serve also at brunch.  They also make a great gift for a new neighbor, newborn baby’s family, or a sick loved one.

By the way, I find some of my most favorite cookbooks at yard sales and flea markets.  Next time you see one, don’t just keep driving.  Stop and see if you find a kitchen treasure!

xo–me

Ingredients:

1 lb. asparagus tips
olive oil
salt and pepper to taste
8 oz. Gorgonzola, crumbled
6 oz. heavy cream
12 oz. tagliatelle

Preheat oven to 450.  Arrange asparagus in a single layer on cookie sheet.  Sprinkle with a little olive oil and season with salt and pepper.  Toss or turn tips to coat on all sides.  Roast for 10 minutes until slightly browned and tender.  Remove from oven and cover to keep warm.

Begin boiling water for pasta.  Combine the cheese with cream in a bowl.  Season with salt and pepper.  Meanwhile, cook the pasta in boiling water until it’s to your satisfaction (I like al dente but many want a softer noodle).  Drain and toss immediately with asparagus and cheese mixture.  Serve.

I know what a lot of you are thinking–why is she suggesting pasta with cream on a date night?  I believe that a little cream will not kill you as long as you are not cooking with it every single day.  Plus the pasta will give you plenty of energy in case the date takes you deep into the night.  Enjoy!

xo–me

I am currently trying very hard to eat more vegetables and seeking easy, tasty ways to enjoy them.  I like this recipe because of it’s simplicity.  If I keep a nice selection of any root vegetables in the house, I can turn to this recipe a few times a week.

Ingredients:

2 medium turnips, peeled and cute into 1-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1-inch wedges
1 c. baby carrots
2 tsp. Italian seasoning
1/2 tsp. coarse salt

Preheat oven to 425.  Spray a healthy size baking dish with cooking spray or coat with olive oil.  Arrange vegetables in single layer in pan.  Spray veggies with cooking spray or toss lightly in olive oil.  Sprinkle with Italian seasoning and salt.  Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

Sometimes I used other combinations of seasonings as well.  Experiment to find flavors you and your loved ones enjoy.

xo–me