Test Kitchen

35 Shabby Chic Decor Ideas To DIYWhether you are working, not working, retired or not – being sequestered in the house watching TV all day is bordemic – I just coined a new word. Therefore I think it is time for a foodemic. I’ve been going through some of my old, old,  eating inventions (recipes) and want to share some of them with you.

In order to stay healthy, I suggest eating a lot of fruits, and vegetables. Since my eating habits have changed drastically from when these recipes were first put together, I have made some changes, as I will note in the recipe.

This first recipe is one my sister gave me – note the changes. It is a delightful non-alcoholic summer drink.

Hand Drawn Mint Julep - Download Free Vectors, Clipart Graphics ...

MINT JULEP 
5           lemons juiced
1 1/2 c sugar (I use ‘Xylo Sweet’ a natural Xylitol Sweetener)
1 1/2 c water (I use purified water)
Fresh Mint – a lot
Ginger Ale

Boil sugar and water for 5 minutes. Cool. Add lemon juice. Pour over mint leaves. Add more water to completely emerge mint. Soak 24 hrs. Remove leaves. Add Ginger Ale. Enjoy!

This next drink I named before I ever knew there was such a thing as a ‘smoothie’.

Smoothie Cafe Orange Juice Fruit Salad Mango PNG, Clipart, Blender ...

FRUIT SALAD FROST
1 c  whole fresh cranberries (not cooked)
1/2 can frozen orange juice
1     banana
1     carrot – cut into small pieces
1     small can crushed pineapple
1/2 tsp. vanilla
1/2 c milk – I use the nut milks, almond, coconut, etc.
1 T  protein powder – optional
2 c  ice

Blend – in any good blender that will chop the cranberries and carrots. I use a VitaMix blender. If there is not enough liquid, increase the milk. With this recipe you can make it your own by adding yogurt, or other juices – be creative.

Have to have a main dish. This one is my favorite when it comes to fish. I found this recipe in the newspaper over 50 years ago.

Remember 1990s fine dining? Travail pop-up wants to take you back ...

HALIBUT AU GRATIN
1 1/2 lbs. Halibut                                                  SAUCE
water                                                                        2 c milk ( I use coconut milk)
1 tsp. salt                                                                 1/2 tsp. salt
5 peppercorns                                                       1/8 tsp. white pepper                              1 onion sliced                                                         1/4 tsp. dry mustard                                1/4 c butter                                                             2 c  shredded cheddar cheese              1/4 c flour                                                                1/2 c  buttered bread crumbs              1 bayleaf                                                                   1 T chopped parsley                                1/2 lemon slice                                                      Paprika

Cook Halibut in water to cover. Add salt, peppercorns, onion, bay leaf, and lemon slices. Bring to a boil. reduce heat, cover, simmer 5 minutes. Set aside.

Sauce: Melt butter, stir in flour. Add milk gradually, stirring constantly. Cook 1-2 minutes. Mix in salt pepper and mustard.  Remove from heat. Add  1 1/2 cups cheese and stir until melted.

Divide Halibut into chunks. I bake in real clam shells. Put equal amounts of fish into each shell. Spoon sauce over the fish in each shell. Sprinkle with remaining 1 c cheese, bread crumbs, and paprika. BAKE: 350 degree oven for 20 minutes. Remove. Garnish with fresh parsley. Serve. This is so good.

Last but not least – Desert. I love coconut and avocado, so I started experimenting years ago on how I could make it without using an ice cream maker. Here is what I came up with. Simple and easy.

Avocado Coconut Ice Cream | Midway Food & Drinks | Calgary Stampede

COCONUT AVOCADO ICE CREAM
2  average size avocados (I use Haus)
1   can Coconut milk (I like the thick milk. They have a ‘light’ milk, but the creamy milk works better)
1 T fresh squeezed lime juice, for better flavor. Helps keep the green color.
3 T Agave Syrup (can use real maple syrup, but I like the ‘agave’ because it doesn’t change the flavor of the finished product).

Prepare the avocado by mashing them in a bowl with a fork. I leave mine a little lumpy, but you can mash them smooth. I spray a little lime juice on and set aside.

Whisk the coconut cream in a bowl, add the lime juice and agave syrup. Whisk until well mixed. Add the mashed avocado. Whisk until mixture is smooth. Put the bowl in the freezer for about 1 hour. After the hour, stir the mixture again. Place in a different container, and return to the freezer for 2-3 hours or until you are ready to eat it. For coconut and avocado lovers, this is a great combination. Can top with toasted flake coconut and chopped almonds. Be creative.  MMMMM Good!

DID YOU KNOWWATERCRESS  is an antioxidant. This qualifies it as a superfood. It is a cruciferous vegetable, like brussels sprouts and broccoli. Eating just 3/4 cups a day may reduce DNA damage in your body while boosting the antioxidant status. (American Journal of Nutrition). It is linked to improving skin tone and texture, and reducing wrinkles and brown spots.

I hope you enjoy these recipes. They are some of my favorites – especially when I have company – which doesn’t look like is going to happen again, anytime soon.

Love to you all.

MAY GOD BLESS AND HEAL THE WHOLE WORLD!

 

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