Friday, July 31, 2009

Easy Fruit Sorbet

Sorbet made from unusual fruit juices from Russia, Bulgaria, Egypt and other spots. With just three ingredients and a few minutes, dip a spoon into an icy, refreshing sorbet, experiencing the taste of summer from across the world.

Easy Fruit Sorbet
This Easy Fruit Sorbet recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes.
With a free e-mail subscription, you'll never miss a one!

What a discovery, like walking into a global orchard of fruit juices imported from across the world. Think exotic, think tropical, think rainbow colors.

Mango. Red grape. Lychee. Sea Buckthorn. Pear. Apricot. Sour Cherry. Rambutan. Mangosteen. Kiwi. Guava.

The international grocery near my home (for St. Louisans, that’s the wonderful Global Foods Market in Kirkwood) keeps shelves of unusual juices imported from Russia, Bulgaria, Egypt and other spots.

For a year now, I’ve turned one fruit juice after another into sorbet just by adding sweetness and a splash of acidity. It’s that simple. A small cold scoopful ends a meal with that burst of sweet that says ‘suficiente’ – enough.

ALANNA's TIPS For sweetener, I’ve successfully used corn syrup and reduced-calorie corn syrup, also the Splenda-sweetened sugar-free coffee syrups from DaVinci. I’ve also used honey and agave. All work! The mixture makes great popsicles too, the kids lick these up. This recipe is one of the reasons why I suggest “investing in the future” in How to Shop Wisely for Groceries (Part Three in my How to Save Money on Groceries series). With an ice cream maker, a batch of this sorbet costs about $1, far less than the $4 - $5 fruit sorbets in the freezer section at the grocery store.

SUMMER EASY:
EASY FRUIT SORBET

aka “If You’ve Got Three Ingredients and Five Minutes, You’ve Got Sorbet”
Hands-on time: 5 minutes
Time to table: 45 – 90 minutes
Makes 4 cups (easily halved)
  • 3 cups fruit juice
  • 2/3 cup corn syrup (see TIPS)
  • 2 tablespoons lime juice (or lemon juice)

Place all ingredients in an ice cream maker and process until thick, about 30 minutes. If you like soft sorbet, serve immediately; if you prefer firmer sorbet, transfer to the ice cream bowl into freezer for up to an hour. Best served within an hour or two of making (which is why I often make a half batch just before supper) but can be frozen for serving later.

NUTRITION ESTIMATE Per Half Cup (with corn syrup/lite corn syrup/sugar-free syrup): 123/95/42Cal; 0g Tot Fat; 0g Sat Fat; 32/23/10g Carb; 0g Fiber; 18/54/7mg Sodium; 0mg Cholesterol; Weight Watchers Old Points 2.5/2/1 points and PointsPlus 3/2/1

If there’s a Russian, Middle Eastern or Asian grocery in your neighborhood, check for these juices in aseptic juice boxes.

But if you can’t find the juice, I suspect virtually any liquid will work. I’ve made sorbet with coconut milk (excellent) and coffee (something stronger than morning coffee is called for, perhaps a strong espresso). Play around and have a little fun with this! Wouldn’t a spicy tomato juice sorbet be great?


I love this sorbet when it's just out of the processor, sort and icy almost like a slurpee.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite easy summer dessert recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. Follow Kitchen Parade on Facebook!

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If you like Kitchen Parade's recipes, for more scratch cooking recipes using whole, healthful ingredients, visit A Veggie Venture, my food blog, home to the Alphabet of Vegetables where there's a vegetable in every recipe and vegetables in every course.






© Copyright 2009 Kitchen Parade



Sunday, July 19, 2009

Easy-Easy Marinated Flank Steak

One of the easiest (and tastiest) weeknight suppers in a long while, just two ingredients and about ten minutes of hands-on time.

This flank steak recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published throughout the summer of 2009.
With a free e-mail subscription, you'll never miss a one!

Summer cooking’s never ever ever’s been so relaxed, thanks to collecting easy summer recipes all summer long in 2009.

But I’m learning something. Mostly, summer cooking starts with throwing a piece of meat onto the grill for the main course. This means I’ve got a whole backlog of great recipes for summer starters and sides and sweets to share.

But main courses? not so many. Good news, they may be few but they’re good. And this recipe? It's a keeper.

The recipe for marinated flank steak comes from my friend Mary who got it from her grandmother, who got it from a Japanese friend. That’s why Japanese soy sauce is specified, and the Kikkoman brand too. I’m no expert in the many kinds of soy sauce but Japanese soy sauce has a distinctive flavor all its own, slightly sweeter and more sherry-like than Chinese soy sauce, say. Mary says she’s tried other soy sauces and they just don’t work as well. Luckily, Kikkoman is easy to find, you might even already have a bottle in your own pantry.

Paired only with a few vegetables, Easy-Easy Marinated Flank Steak makes for such a quick and easy weeknight supper. With the easy summer menu shown below, it was a summer feast, honestly? the best meal in a long, long while.

QUICK SUPPER:
EASY-EASY MARINATED FLANK STEAK

Hands-on time: 5 minutes to start, 20 minutes to cook
Time to table: 2 – 4 hours
Serves 4
  • 1 pound flank steak
  • Japanese soy sauce to cover (about 10 ounces, preferably Kikkoman)

Combine steak and soy sauce in a large ziplock bag and let marinate in the refrigerator for at least an hour and up to four hours (see TIPS) and turning occasionally if not fully submerged.

Heat the grill, cook on one side for about 10 minutes, the other about 5 minutes or until meat reaches the desired doneness. Cover with foil and let rest for 5 minutes. Slice on the diagonal and serve.

NUTRITION ESTIMATE Per Serving: 163Cal; 5g Tot Fat; 2g Sat Fat; 37mg Cholesterol; 461mg Sodium; 1g Carb; 0g Fiber; 0g Sugar; 25g Protein; Weight Watchers 3 points
ALANNA’s TIPS The longer the meat marinates, the saltier it becomes. Four hours is a little long, although while the meat tastes a little salty on its own, when paired with grilled vegetables, it’s just perfect.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes.
Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher.
Do you have a favorite recipe for a simple supper that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com.
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If you like Kitchen Parade, forward this recipe to a friend who might too!

A Menu

~ Easy-Easy Marinated Flank Steak ~
(recipe above)
Fire-Charred Tomatoes
(or, as shown in the photograph above, a variation of Fire-Charred Tomatoes made with garden-picked tomatoes, peppers and eggplant cooked in a cast-iron skillet on the side burner of the grill while the meat cooked)
* Parboiled Green Beans Sautéed with Charred Red Onions

Strawberries in Wine

More Easy Recipes for the Grill

(hover for a description, click a photo for a recipe)
Berry Baby Back Ribs Maple-Glazed Salmon Grilled Balsamic Chicken

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2009 Kitchen Parade



Wednesday, July 15, 2009

Blueberry Salsa

For a change of pace from the same-old everyday tomato salsa, how about a savory fruit salsa? It's easy to make, just blueberries smashed with a smidge of onion and jalapeño, then brightened with lime juice, fresh ginger and fresh herbs. Beautiful color and very summery!

Blueberry Salsa ♥ KitchenParade.com, fresh, fruity savory fruit salsa for summer. Low Carb. WW1.
Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new 'summer easy' recipes all summer long.
With a free e-mail subscription, you'll never miss a one!

So how funny is this?

My sister forwarded a link to a recipe for blueberry salsa. (Okay, that’s not soo funny, Adanna sends recipes all the time.)

Intrigued, I clicked through to read the recipe. (Okay, that’s not so funny either, in fact, it’s soo predictable, I love my sister's recipe picks.)

Halfway into the recipe, though, I laughed out loud. The source of that recipe on Serious Eats was inspired by the blog My Own Sweet Thyme, written by (okay, "this" is the funny part) my long-time real-life friend Lisa!

Now, my sister and Lisa know each other, their first-borns once called each other "god brothers" because they share a godmother. (Blush.) But Adanna was so tantalized by the very idea of a savory blueberry salsa (and aren’t you too?!) she’d missed that important detail.

What goes around? Comes around!

ALANNA's TIPS Truth be told, Day One, I was unimpressed by this Blueberry Salsa and even decided against sharing the recipe. I wondered, Could substituting basil for Lisa's cilantro, my one adaptation, have made such a difference? But good news, on Day Two, a last-ditch taste test delivered a big surprise, a refreshing, great-tasting fruit salsa. This is a keeper! Just be sure to let the flavors meld for several hours. I’ve somehow ended up with two bags of tortilla chips in the house and criminy, if Blueberry Salsa doesn't tastes especially good with Tostitos White Corn Scoops.

BLUEBERRY SALSA

Hands-on time: 15 minutes
Time to table: best 8 - 12 hours after making (see TIPS)
Makes 1-1/2 to 2 cups
  • 8 – 12 ounces (1-1/2 – 2 cups) fresh blueberries, chopped coarsely
  • 1 shallot, chopped fine (a little red onion would be a fine substitute)
  • 1 small jalapeño, seeded, deveined and minced (about 1 tablespoon)
  • Zest & juice of half a lime (about 1 tablespoon juice)
  • 1/2 teaspoon fresh ginger, minced
  • Fresh basil or cilantro, chopped, to taste
  • 1/4 teaspoon kosher salt

Combine all ingredients. Cover and refrigerate for several hours or overnight for all those flavors to "get all comfy and cozy with one another". Transfer to a serving bowl and serve with tortilla chips (see TIPS). Best served cold from the fridge or in a bowl resting in ice in a larger bowl.

NUTRITION INFORMATION Per Quarter Cup: 21 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 36mg Sodium; 6g Carb; 1g Fiber; 4g Sugar; 0g Protein. WEIGHT WATCHERS POINTS Old Points 0 & PointsPlus 1

NUTRITION NOTE Weight Watchers, technically Blueberry Salsa has zero points in both Old Points and PointsPlus because of its "free" ingredients. But since I calculate calories, then points, no ingredients are "free". As always, how we choose to count points, it's an estimate!
Adapted from Blueberry Salsa from My Own Sweet Thyme

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. In 2009, Kitchen Parade celebrates its 50th anniversary with a special collection of my mother's recipes. How to print a recipe on Kitchen Parade. If you like Kitchen Parade, forward this recipe to a friend who might too!

More Recipes for Summer's Best Blueberries

(hover for a description, click a photo for a recipe)
Easy Baked Oatmeal with Blueberries & Bananas Blueberry Jam with Cinnamon Peacherry Blues (Peach, Cherry & Blueberry Sauce)
Summer Corn Bread with Fresh Blueberries Peach Blueberry Cake Blueberry Sour Cream Pie

Blueberries with Vegetables?! You Bet!
More Recipes with Blueberries from A Veggie Venture


More Summery Appetizer Recipes

(hover for a description, click a photo for a recipe)
Strawberry Salsa with Sweet-Cinnamon Baked Tortilla Chips Savory Peach Appetizer Cucumber Dip with Feta


Shop Your Pantry First

(helping home cooks save money on groceries)





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