Posts Tagged ‘lime’

Kitchen Tips Tuesday: Fruit Ice

June 24, 2014

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Summer is here and the days are starting to heat up. It’s more important than ever to drink lots of water to keep cool, and stay hydrated. This trick adds a little fun and flavor to your water pitcher, by freezing pieces of fruit right into the ice cubes.

In a large ice cube tray, place slices of lemon, lime,orange or other fruit into the wells of the tray. Add water and freeze until solid.

The end result are beautiful fruit filled ice cubes that add a hint of taste to your water as they melt.

Delicious and nutritious! Yum!

photo: Glasshouse Images

http://www.glasshouseimages.com

 

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Unrecipe of the Week: Spa Water

June 25, 2012

With the heat index souring, it is important to stay hydrated. This spa water not only hits the spot, it also has natural properties to beat the bloat.

Peppermint and ginger are both known to soothe the stomach and G.I. tract, while the lime adds a tangy shot of vitamin C. Cucumber helps flush excess water from our systems.  While it seems counter-intuitive to drink water to rid your body of excess water, it actually works!

Stay cool, stay hydrated and enjoy!!!

Spa Water:

one handful of fresh mint leaves

1 lime, scrubbed and sliced

1 small chunk of peeled ginger

1/2 of a cucumber, scrubbed and sliced

Toss the ingredients into a pitcher, fill with water and refrigerate for a few hours or overnight. Strain before drinking.

photo: Spencer Jones / Glasshouse Images

Unrecipe of the Week

May 29, 2012

This weekend marked the unofficial start to Summer. We had an indoor picnic with lots of summery salads and a light fruity dessert. Our mini strawberry shortcakes and Grand Marnier marinated strawberries were accompanied by a scoop of this homemade strawberry and coconut milk sorbet that is so easy to make, you don’t even need an ice cream maker to do it!

Strawberry Sorbet with Coconut Milk:

1 bag of frozen strawberries

1 cup of sweetened coconut milk

juice of one lime

1 or 2 tablespoons of honey

Toss all the ingredients into the blender, and puree until smooth. Add a dash of vodka ( not enough to taste it!) to prevent the mixture from freezing too solidly.

Freeze until ready to eat and enjoy!

photo: Glasshouse Images

Unrecipe of the Week

July 13, 2011

This week, I have been making lettuce-less salads for lunch. So far, this is my favorite:

 Cucumber Salad with Mint and Tomatoes

Chop ½ a cucumber, 2 small stalks of celery and a small tomato.

Add a handful of chopped parsely and fresh mint leaves.

Mix in ½ cup beans and 1/8 cup feta cheese crumbles.

Drizzle with olive oil and the juice of one lime.

Season with  sea salt and pepper.

Toss and enjoy!

photo: Glasshouse Images

In partnership with Glasshouse Images

Unrecipe of the Week

March 22, 2011

Here is an easy dish that is full of flavor, and has a slightly different twist for those of you who love the Asian Salmon recipe that I posted last year.

Salmon With Soba Noodles

Finely chop 2 garlic cloves, a small chunk of fresh peeled ginger, and a large handful of cilantro. Add the juice of one lime, about ½ cup of low sodium soy sauce, about 2 tablespoons of sesame oil and a little olive oil. Mix it all together in a bowl.

Cook soba noodles according to directions, usually about 3-4 minutes and drain well. Add this to the soy mixture and toss gently.

In the meantime, season salmon filets with salt and pepper and broil until cooked through and slightly crisp on top. (About 8 minutes, depending on broiler heat and size of filets.)

To serve:

Place soba noodles with sauce in a bowl, and put the salmon filet on top.

Sprinkle with sesame seeds and chopped scallions.

Enjoy!!!

Unrecipe of the Week

September 2, 2010

In Pursuit of the Lettuce-less Salad

Lately, I have grown weary of lettuce.  I tend to eat salad for lunch and dinner and last week I hit the wall. Although I vary the selection of greens, at the end of the day, lettuce is still lettuce.

This week, I have been experimenting with new combinations in the pursuit of the lettuce-less salad. The goal is to find filling, healthy alternatives for the base, and build around that. I try to stay low fat and low carb, while still getting a balance of protein and vegetables.

I have experimented with a base of chopped fresh heirloom tomatoes, mixed with steamed green beans, broccoli florets or roasted zucchini.  The previous night’s dinner often plays a role in my choices. I try to toss in some kind of bean such as cannellini, kidney or garbanzo.  A little low fat cheese, such as feta, goat or even shredded Parmesan adds flavor. I have found that a few chopped Kalamata olives give the salad a salty tang. Roasted red peppers or some corn add color and texture.

If the ingredients are right, a little extra virgin olive oil and lime juice is enough to bring the flavors out without drowning them in dressing and calories. Although anything goes, here is one of my favorites so far:

Chopped mini Heirloom tomatoes in various colors

Green beans, lightly steamed, cooled and cut into bite sized pieces

Cannellini beans, rinsed

Feta cheese, crumbled

Corn

Chopped Kalamata olives

Roasted red peppers

Olive oil

Lime juice

Mix all the ingredients in a bowl.

Sprinkle with olive oil, lime juice, salt and pepper. Toss.

Enjoy!

Note: According to my “Lose It” iphone app, this salad was only 215 calories! Of course, serving size plays a role in this number.

photo: Glasshouse Images

Unrecipe of the Week

August 21, 2010

Watermelon is a great summer food. It’s low in calories, and high in re-hydrating water content. Here is a super easy and delicious salad using this refreshing fruit. While many recipes call for onions, olives and even tabasco sauce, we prefer to keep it simple and let the fresh flavors shine though!

Watermelon Salad

Cube and seed watermelon

Sprinkle with lime juice

Add chopped fresh mint leaves

Mix in crumbled feta cheese and toss to blend.

Enjoy!

photo: Glasshouse Images


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