Memorial Day: Spicy Molasse-Barbecued Drumsticks

Posted on by

This recipe is for chicken drumsticks, but that sauce is good for all sorts of things. It’s really delicious and pretty easy. You can make the sauce in double or triple batch and keep it in the fridge for up to 2 weeks and use it in the oven also. It’s delicious with chicken, pork, shrimps even!

Spicy Molasse-Barbecued Drumsticks
2 servings,

Ingredients
3 TBSP bottled chili sauce
1 1/2 TBSP plain or seasoned cider vinegar
1 TBSP light molasses
1 tsp chili powder
1/2 tsp minced chipotle en abodo
1 garlic clove minced
4 (3oz) chicken drumsticks, skin removed
This has meant that more and more till the women’s is left cheap viagra with completely satisfied by men’s orgasm. Further to that, don’t keep your doctor buy canada cialis in the dark. PDE5 inhibiting medicines could be taken anytime in future, tadalafil generic 20mg or present if impotence strikes back. Hardly a decade or so ago Kamagra jelly was introduced you could try these out levitra properien in different flavours for those who gag when trying to swallow pills.
1 To make the molasses barbecue sauce, combine the chili sauce, vinegar, molasses, chili powder, chipotle en abodo, and garlic in a small saucepan; bring to a boil. Reduce heat to low and simmer, stirring, until thickened, 2-3 minutes.

2 Meanwhile, spray the grill rack with nonstick spray and prepare the grill. Place the chicken on the grill and cook, turning occasionally, about 8 minutes. Brush the chicken with the barbecue sauce. Cook, turning the chicken, until deeply glazed and cooked through, 5-6 minutes longer.

On the Broiler:
Preheat broiler, broil chicken 5 inches from the heat, turning frequently for 12-13 minutes, brush with the sauce and broil 5-6 minutes longer turning once or twice.

Cooking times vary with the size of the drumsticks!

Nutritional Information (2 drumsticks): Calories 204; fat 4g; Carbs 16g; Fiber 1g; Proteins 26g.

Source: Dining for Two, p. 135 Weight Watchers 2004

Carrot-Asparagus Salad

Posted on by

Yesterday I was volunteering at the Ferry Building Farmers Market Info booth, and on my lunch break I started roaming around looking at the goodies. I was very startled by the colors that were to be found in carrots!

Colorful Carrots

This vendor (I forget who!) was sending bunch of carrots that contained 4 different colors of carrots: white, yellow, orange and dark red-purple. I bought 3 of those bunches. I figured that it would look great in a salad! That same vendor had lemon cucumbers! I love those! So I bought 6. On my way back to the Info booth, I came across baby fennel. I thought it looked cute (don’t judge, I like cute foods) so I bought some.

After a while back in my Info booth, I started looking at the vendor across from me. He had thin and thick asparagus and I was trying to decided if I wanted to stir fry or grill asparagus, but wait there are purple asparagus. Huh? I kept looking, and trying to find a way to escape my booth as his supplies were quickly dwindling. I finally grabbed on of those guys who work at the market to have him cover for me and bought the last two! The vendor told me that those are tender and sweeter than the green ones and can be eaten raw. He also told me that cooking too long would leach the color out of them.

I took it all home and today I decided to do something with it. My idea was a salad, but I was making it in the morning to eat at night. I didn’t want the veggies to dry out. I decided to just lightly steam the carrots and the asparagus to brighten the colors. That worked well for the carrots, but it leached out most of the purple out of my asparagus. Next time I am not steaming them at all!

Still my salad turned out to be delicious and I think, beautiful. I had planned to use cilantro and green onion in it, but after tasting the baby fennel, I decided to use flat leaf parsley instead of the cilantro, and to skip the green onion altogether. Here’s how it went:

Carrot-asparagus Salad
4 servings

2 bunches of  thin carrots, quartered length-wise
1 bunch purple asparagus, sliced
1 baby fennel, thinly sliced
Handful parsley, chopped
1 tsp lemon zest
1 tsp olive oil
Salt & pepper to taste

Other may uk cialis sales suffer from other problems such as bowel incontinence, eyesight issues or urinary defecation. The fact is that every human being wants to attain the success and this is the common problem among almost all men that had driven the chemists and drug manufacturers to discover the various levitra price opacc.cv medical solutions of it. Peniking is the opacc.cv cialis 5 mg top-rated stamina capsule for penis enlargement. The main reason that can be attributed to a cheapest sildenafil variety of reasons. Dressing
2 tsp olive oil
2 tsp lemon juice
1/2 tsp mashed garlic

Steam carrots for 2 minutes, rinse in cold water to stop cooking, drain well and dry with a paper towel. Put in a large salad bowl. Steam asparagus for 1 minute, rinse and drain well. Add to the bowl.

Add fennel, parsley, zest, 1 tsp olive oil, salt and pepper. Toss well, refrigerate.

Mix dressing ingredients very well, add to salad at the very last minute.

Nutritional Information* (about 1 cup): Calories 139.6; fat 4.0g; Carbs 25.6g; Fiber 7.7g; Proteins 3.2g.

Source: My brain!

*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.

I totally love those dark carrots! They are so neat looking with their darker outer skin and paler inside flesh. Very cool looking!

That salad was really satisfying, I think my decision to make it with parsley rather than cilantro was a good one. I served it for lunch with lemon cucumber and a chopped tomato. For dinner we had it with bulgur and chicken. A winner for sure! And healthy to boot! ;op

“Summer in a bowl” Gazpacho

Posted on by

How’s that for a name? I always loved the idea of a gazpacho, but couldn’t seem to find one that fitted my taste. It was always too sweet, not sweet enough, too spicy, not spicy enough. I’m preparing a little presentation about “Packing Up Summer Foods” and really, what’s better for a packed lunch, or a picnic, than a gazpacho right? So I decided to just start over and invent my own.

How summery does that look?

My criterias were simple: I wanted a soup that would be sweet, fresh with a bit of a bite to it. It had to be low calories, low fat, low carbs and finally, it had to be simple and quick to make. Litterally, I created this recipe at a cafe, sipping on a coffee and then brought it in my kitchen to try out and modify. It’s the first time I do it that way rather than invent as I’m cooking, and it was a lot of fun!

I love handling ingredients. Real food!

Not only it was fun, but it turned out to be absolutely delicious. Honestly, to my taste, it is the best Gazpacho I have ever had! I knew I wanted mango for sweetness, cucumber and cilantro for freshness, and a Serrano pepper for spiciness. Those were my start point, and here’s what I ended up with:

“Summer in a Bowl”  Gazpacho
4 servings

So good, and quick!

Ingredients
2 celery stalks, chopped
1 English cucumber, chopped,
2 green onions, chopped
1 small yellow bell pepper, chopped
1/4 cup red onion, minced
1 Serrano pepper, minced (I remove about 1/2 of the seeds to cut spiciness)
1 mango, pitted, peeled, chopped
1/3 cilantro, coarsely chopped (to taste)
Juice and zest of 1/2 orange (I used cara, but navel would do)
3 medium tomatoes
Salt and pepper to taste

I like to mix veggies before processing.

Mix chopped vegetables (all but tomatoes*) in a big bowl. Process in batches in a blender or a chopper (see Tool Note), along with the orange juice, until it’s pretty homogeneous, but still slightly chunky.

Well, I know this song pretty well, but it is fun, and Stevie Ray is one of my generika cialis 20mg influences. Being a generic version, kamagra has been launched at the cheapest price buy levitra without any hassle. It is also important for you to understand that why does prostate cancer treatments lead to having levitra prescription see this erectile dysfunction, it is good to learn how the body works. Cancer is a disease characterized by uncontrolled http://www.slovak-republic.org/ski/ cialis generika growth of cells.

Can't have too much cilantro!

Add cilantro and orange zest, salt and pepper and process some more. If you are preparing it to serve the following day, or even much later in the day, stop there and refrigerate until ready to serve, or to pack.

Orange zest is smoother than lemon.

Just before serving (or packing), finely chop tomatoes, add to the soup, and mix. Taste and adjust seasonings.

Chopping by hand is prettier I think.

Nutritional Information* (about 1 cup): Calories 83; fat 0.6g; Carbs 19.5g; Fiber 4g; Proteins 2g.

Source: My brain!

*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.

Blending is faster, but you do lose the look.

* If you want to serve the soup right away, or if you don’t mind refrigerating the tomatoes (I try not to as it kill their taste) then just coarsely chop them and throw them in the blender with the rest of the veggies.

Tool Note: I used my trusty handheld blender with the chopped attachment for this. This one is very old  (6 years at least) and has been used and abused a lot, and yet it is still going. Honestly, I got rid of most of my kitchen “power tools” after I got this because I use this for everything.

My best friend in the kitchen!

It WAS pricy, I paid about 80 dollars and that was with an employee discount, but I absolutely would spend it again. I do smoothies (with ice), hot and cold soups, chop veggies, anything with this and on it goes. It also has a blender attachment (handheld style), and a whip attachment.

It has at least one more soup to go, right?

It IS starting to sound a little tired, and I’m already starting to look around for a decent replacement, but I’m afraid I might not find such a friend again ;o)

Let me know what you think. I’m totally open to ideas and suggestions, more than open I love it!  As always, my recipes are to be adjusted to your own taste but really, this is deliciously delicious!