By Rosie Moore
I don’t care what Phil Punxatawny says. Warm weather is not that far away, so let’s get geared up and try out some recipes.
Fun factoid: in the 1800’s, one pear could cost you the modern-day equivalent of $20
1/4 c. light brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
2 teaspoons butter
1/3 cup water
Peel pears and cut in half lengthwise, remove core. Set aside. In large skillet, over low to medium flame, combine butter, nutmeg, brown sugar, and cinnamon. Drizzle in the water while the butter melts. When the mixture covers the bottom of the pan, add the pears, cut side down. Grill until pears are tender–about ten minutes.
When cooking pears, it’s best to remove the skin, even though it’s loaded with vitamins, because it tends to get tough during the cooking process.
SOULFUL CHOCOLATE SMOOTHIE
Chocolate is called the Food of the Gods because the cacao beans come from a tree from a species called Theobroma, which translates to the famous phrase.
1 cup low-fat chocolate sorbet
1/4 to 1/2 cup low-fat milk or 1% chocolate milk
1 heaping teaspoon instant coffee granules Splash of vanilla extract.
Put all ingredients in blender and blend for about 30seconds.If you want a thinner smoothie, add the full 1/2 cup of chocolate milk above.
If you want a thicker smoothie, use only 1/4 cup. If you like, top your smoothie with a dollop of (light) whipped cream. Serves two
Fun factoid: Watermelon is approximately 92% water.
8 cups cubed, seeded watermelon
1 apple, diced
1/2 cup finely chopped Vidalia onion
1/2 cup finely chopped green pepper
2 teaspoons fresh basil
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/2 teaspoon chili powder
1 tablespoon cider vinegar
In a blender, puree watermelon with the apple and 1/4 cup each of the onion and green pepper. Pour into a large mixing bowl. Stir in the remaining ingredients, including the other 1/4 c. green pepper and onion. Refrigerate at least one hour, covered, to blend flavors. Serves 4-5
GRILLED SALMON TERIYAKI
A female salmon may lay up to 800 eggs for every pound she weighs.
4 salmon steaks (around 6 9z. each), skinned
1 cup light soy sauce
13 cup sake (Japanese rice wine)
4 tablespoons granulated sugar
4 garlic cloves minced
2 tablespoons fresh ginger root, grated
1/3 cup sesame oil
Combine all the ingredients for the marinade in a small bowl and stir until sugar dissolves.
Rinse salmon under cold running water and pat dry with paper towels. Divide each steak into two pieces by cutting along either side of the central bone and then discarding the bone. Place the salmon in a shallow glass or ceramic container and pour one cup of marinade over the fish. Cover and refrigerate for two hours, turning fish occasionally. Let come to room temperature before grilling.
Remove the salmon from the marinade, reserving the liquid. Place the fish on oiled grill rack, approximately six inches from the heat source. Turn once and brush with the reserved marinade. Cook 3-5 minutes per side, depending on the salmon’s thickness. Makes 8- 3oz servings.
Three yummy recipes to make and they’re so easy. Enjoy–as soon as it gets nice out!!
Thought for the day: there’s many a good tune played on an old fiddle. English proverb