Kale-Apple Smoothie

 

Serves 1| Hands-On Time: 05m| Total Time: 05m

Ingredients

• 3/4  cup  chopped kale, ribs and thick stems removed
• 1  small stalk celery, chopped
• 1/2  banana
• 1/2  cup  apple juice
• 1/2  cup  ice
• 1  tablespoon  fresh lemon juice

Directions

1. Place the kale, celery, banana, apple juice, ice, and lemon juice in a blender.
2. Blend until smooth and frothy.

Quick Tip

Even if you’re not a fan of kale, this smoothie is worth a try: The apple juice and banana mask the vegetable flavors so effectively, you can use a full cup of the vitamin-rich leafy green.

 

Nutritional Information

• Per Serving

• Calories 139

• Fat 1g
• Sat Fat 0g
• Cholesterol 0mg
• Sodium 36mg
• Protein 3g
• Carbohydrate 35g
• Sugar 21g
• Fiber 3g
• Iron 1mg
• Calcium 79mg

 http://www.realsimple.com/food-recipes/browse-all-recipes/kale-apple-smoothie-00000000050666/index.html

 

 

Kale

A nutritional powerhouse, kale is a great source of vitamins A and C, calcium, and cancer-fighting phytonutrients. It has a mild cabbagey taste but none of the bitterness of other winter greens.

How to Choose Kale

Look for dark green, frilly leaves that have a little spring to them. Avoid those that are yellowing, dry, or wilted, a sign of age. 

 

How to Store Kale

Keep kale unwashed (moisture speeds decay) in a plastic bag in the coldest section of the refrigerator, usually at the back. Because kale contains a lot of water, it doesn’t last long. Use it within 3 days of purchase for the tastiest results. Kale that has been sitting around can develop a strong bitter flavor.

How to Prepare Kale

If the center stalks are thicker than a pencil, remove and discard them before cooking.  

http://www.realsimple.com/food-recipes/ingredients-guide/kale-00000000039321/index.html

Apples

More than a hundred kinds of apples are sold in U.S. markets, and they’re all packed with fiber, vitamins, and minerals that will at least help keep the doctor away.

How to Choose Apples

Look for apples that are firm, brightly colored, and free of bruises—which usually mean mealy, flavorless flesh underneath—and punctures, which speed decay. While shine isn’t the best indicator of ripeness (many supermarket apples are waxed), the apple should look vibrant in color. Flick an apple near its stem to check for freshness: If the sound is hollow, the apple is a bit too ripe. Listen for a dull thud, which means you’ve found perfectly ripe fruit. Then smell: The fresher the apple, the stronger its sweet aroma. 

How to Store Apples

Apples do best in the fruit drawer of the refrigerator, where they keep for up to 3 weeks. At room temperature, they ripen too quickly and become mealy after 2 days. Wash apples when you’re ready to use them.

http://www.realsimple.com/food-recipes/ingredients-guide/apples-00000000039257/index.html 

 

Lemons

Sunny yellow lemons perk up almost everything with their bright, acidic flavor.

How to Choose Lemons

Lemons should be firm and heavy for their size, with bright yellow skin (no green) that is smooth, not pitted. Thin-skinned lemons tend to have more juice; soft lemons are old. 

How to Store Lemons

Lemons last up to 3 weeks in the refrigerator. Use them as quickly as possible once they’ve been cut—or freeze the juice for later use. (Squeeze cut lemons into an ice cube tray, freeze, then transfer cubes to a bag or airtight container.) Lemon zest—the grated or scraped skin, used to add a burst of flavor to foods—is best used immediately, before the intense volatile oils dissipate.

How to Prepare Lemons

To get more juice from a lemon, first roll it on a countertop, applying some pressure, or warm it in the microwave for 15 seconds. If you’re using both zest and juice, zest the lemon first.

http://www.realsimple.com/food-recipes/ingredients-guide/lemons-00000000039324/index.html

Banana-Cashew Smoothie

 

 

Serves 1| Hands-On Time: 05m| Total Time: 6hr 05m

Ingredients

• 1/4  cup  raw unsalted cashews
• 1  cup  ice
• 1/2  banana
• 1  tablespoon  pure maple syrup

Directions

1. Place ½ cup water and the cashews in a blender.
2. Cover and refrigerate until the cashews have softened, at least 6 hours (and up to overnight).
3. Add the ice, banana, and maple syrup.
4. Blend until smooth and frothy.

Quick Tip

Keep the remaining half of the banana in the freezer and add it (still frozen) to your next batch of smoothies.

Nutritional Information

• Per Serving

• Calories 301

• Fat 16g
• Sat Fat 3g
• Cholesterol 0mg
• Sodium 11mg
• Protein 6g
• Carbohydrate 38g
• Sugar 21g
• Fiber 3g
• Iron 2mg
• Calcium 35mg

 http://www.realsimple.com/food-recipes/browse-all-recipes/banana-cashew-smoothie-00000000050696/index.html

Nuts

Nuts are great as energy-boosting snacks and crunchy, flavorful additions to cooked dishes. They’re also nutritional powerhouses, rich in protein, fiber, calcium, and other nutrients, as well as a healthy dose of mono- and polyunsaturated oils. 

Common Varieties

Almonds
Almonds have more fiber, protein, and other nutrients than any other nuts; they may even be good for your heart. Toasting improves their rather chewy texture and mild flavor. Sliced or slivered almonds add an elegant touch to everyday green beans, and ground al-monds make a delicious nut butter. (They’re also the basis of marzipan.) Bigger, flatter, and higher in fat, Spanish Marcona almonds are prized for their sweet, delicate taste.

Cashews
These apostrophe-shaped nuts sprout from the bottom of a cashew apple, the fruit of a tropical evergreen tree. Because their shells contain a powerful, irritating oil, they are always sold shelled. Despite their creamy, smooth texture, which comes from a high starch content, cashews have less fat than most other nuts. Another candidate for nut butter, cashews are also common in baked goods and Asian meat dishes.

Hazelnuts
Mostly grown in Turkey, hazelnuts pair well with chocolate and coffee and star in Nutella spread. Once the rather bitter mahogany skins are removed, the nuts are sweet and complement meats and sweets equally well.

Peanuts
Peanuts are the most popular nuts in the United States—although technically they’re legumes, which explains why they look a lot like pea plants while growing. Most peanuts are made into oil or ground into butter, but they are delicious eaten out of hand. They are also used in baked goods or chopped to top Asian noodle dishes.

Pecans
An especially high fat content helps give pecans their rich, creamy, buttery taste. This native American nut is often used in pies and candies; it also combines well with cayenne and other spices in savory dishes. The thin shells break easily, which speeds decay, so if buying unshelled specimens, avoid any with cracked shells.

Pine Nuts
Also called piñon or pignoli nuts, these small, teardrop-shaped nuts are harvested from pine cones. Since the process is labor-intensive, they tend to be expensive, but their delicate, piney flavor is delicious in everything from pesto to cookies. Watch them carefully when toasting, because they burn easily.

Pistachios
Native to the Middle East, pistachios have a naturally tan shell (those with red shells have been dyed) and a pale green nut that’s high in calcium. The green color is the result of chlorophyll that develops as the seeds grow. When buying unshelled pistachios, avoid those with fully closed shells, which indicates that the nutmeat is immature. A popular snack eaten raw, pistachios also give crunch and a nutty flavor to desserts like baklava.

Walnuts
Walnuts are high in healthy omega-3 fatty acids, making them especially susceptible to rancidity. When buying unshelled walnuts, it’s best to keep them in the refrigerator or the freezer. Popular in baked goods, versatile walnuts add crunch to salads or savory dishes.

How to Store Nuts

Due to their high fat content, nuts can turn rancid, especially once they’ve been shelled. When stored in an airtight container in a cool, dry place, most unshelled nuts keep for up to a year (walnuts and pistachios, up to 3 months). Store shelled nuts in an airtight container in the refrigerator for up to 4 months, or freeze for up to 6 months. Since they contain almost no water, there’s no need to thaw nuts before chopping, eating, or cooking.

How to Prepare Nuts

A quick toasting improves nuts’ flavor and texture. Just spread the nuts on a rimmed baking sheet and toast in a 400° F oven, tossing occasionally, until golden, 5 to 6 minutes. Or heat a heavy skillet over medium-high heat, add a single layer of nuts, and reduce heat to low, stirring for 2 to 4 minutes until nuts are slightly browned and aromatic.

Although full of healthy antioxidants, nut skins have an astringent taste because they contain tannins. Remove them from thin-skinned specimens like peanuts and hazelnuts by toasting, cooling, and then rubbing between two kitchen or paper towels. Cool nuts thoroughly before chopping or they will become greasy.

http://www.realsimple.com/food-recipes/ingredients-guide/nuts-00000000039334/index.html

Carrot-Pineapple Smoothie

 

 

Serves 1| Hands-On Time: 05m| Total Time: 05m

Ingredients

• 3/4  cup  chopped fresh pineapple
• 1/2  cup  ice
• 1/3  cup  fresh orange juice
• 1/4  cup  chopped carrot
• 1/2  banana

Directions

1. Place the pineapple, ice, orange juice, carrot, and banana in a blender.
2. Blend until smooth and frothy.

Quick Tip

 

Save prep time and look for peeled and cored pineapple in the salad bar at the supermarket.

Nutritional Information

• Per Serving

• Calories 159

• Fat 1g
• Sat Fat 0g
• Cholesterol 0mg
• Sodium 25mg
• Protein 2g
• Carbohydrate 40g
• Sugar 26g
• Fiber 4g
• Iron 1mg
• Calcium 38mg

 http://www.realsimple.com/food-recipes/browse-all-recipes/carrot-pineapple-smoothie-00000000050727/index.html

Pineapples

The English named the exceedingly juicy, sweet-tart pineapple for its resemblance to a pinecone. A favorite tropical fruit, it’s grown primarily in Hawaii.

 

How to Choose Pineapples

Color does not indicate ripeness—depending on variety, the prickly, diamond-patterned exterior may be green, yellow, or orange. Since a pineapple’s flavor stops developing once it’s picked, buy only fully ripe specimens with a sweet aroma at the stem end and flesh that yields slightly to firm pressure. Avoid fruits with soft spots or yellowed, dry leaves (look for bright green, fresh-looking tops). If you’re selecting a pineapple for cooking, pick one that’s firm. 

How to Store Pineapples

Changes in temperature cause soft, dark spots, so if a whole pineapple was bought chilled, keep it in the refrigerator, for up to 4 days. They can be kept at room temperature for up to 5 days, but keep them out of direct sunlight, since they ferment easily. Cut fruit can be refrigerated in a tightly covered container for up to 3 days.

How to Prepare Pineapples

Remove a thick slice from the top and bottom with a serrated knife, then cut away the skin from the top downward. Remove the eyes with a small paring knife. If you want rings, make slices, then cut out the core with a round cookie cutter. If you want chunks, cut the pineapple into quarters, cut out the core, and trim the skin.

http://www.realsimple.com/food-recipes/ingredients-guide/pineapple-00000000039349/index.html

Oranges

Once found at the bottom of Christmas stockings, oranges today mostly end up in breakfast-table juice glasses. Chock-full of nutrients like vitamin C, they also lend sweet, tangy flavor to foods. 

How to Choose Oranges

Look for oranges that feel heavy for their size and have firm, finely textured skin. But don’t use skin color as an indicator of flavor or ripeness; some oranges are artificially dyed to look more vibrant, so those with greenish hues can be just as tasty as bright orange ones. Avoid any that have soft spots or feel spongy. Varieties include seedless navels, juicy Valencias, and dark red–fleshed blood oranges. 

How to Store Oranges

Oranges will keep at room temperature for a few days or in the refrigerator for up to 2 weeks.

How to Prepare Oranges

You can peel and section the fruit with your hands, but for salads and other dishes, you may want to prepare the fruit with a bit more finesse. With a sharp knife, cut off the top and the bottom of the orange, then cut away the remaining peel and white pith. Next, either slice the fruit or cut along the membranes between segments to release them. If you need the zest, grate it before peeling the fruit. 

http://www.realsimple.com/food-recipes/ingredients-guide/oranges-00000000039338/index.html

Carrots

Loaded with beta-carotene (a great source of vitamin A), carrots are colorful, flavorful, and versatile, working in either sweet or savory dishes, cooked or raw.
How to Choose Carrots

Look for bright green leaf tops and a smooth exterior. Avoid carrots that are limp, soft, or discolored. The most flavorful carrots are young and skinny. (Baby carrots, cut from a special breed of larger carrot, are tender but less flavorful.) 

How to Store Carrots

Carrots keep in the vegetable compartment in a plastic bag for up to 10 days.

How to Prepare Carrots

Peel older carrots; younger ones need only a light rinsing or scrubbing. Whiteness on a carrot's skin indicates dehydration: A quick soaking in water should restore its texture and color.

http://www.realsimple.com/food-recipes/ingredients-guide/carrots-00000000039272/index.html

Bananas

Grown in the tropics, bananas are a good source of fiber, vitamin B6, and potassium—great as a snack for a mini energy boost.

How to Choose Bananas

Look for plump bananas that have little green and no blemishes or tears in the skin. (If you won’t eat them for a few days, a bit of green is okay.) A few brown specks on the peel are a good indicator of readiness.

How to Store Bananas

Unlike most fruits, bananas continue to develop flavor after they’re picked. Leave them at room temperature for up to 5 days; when ripe, they’ll keep in the refrigerator for several days, though the peel will blacken. Bananas can be frozen for up to 3 months; the skin will turn dark brown, but the flesh will be easy to thaw and fine to use in baked goods, such as banana bread and muffins. Exposure to air will brown bananas once they’ve been peeled. If you’re cutting them up for later use, prevent that by brushing them with lemon juice.

http://www.realsimple.com/food-recipes/ingredients-guide/bananas-00000000039263/index.html

Homemade Dark Chocolate Syrup in 2 Minutes

Want to be a supermom? Serve your kids this homemade chocolate milk with some homemade chocolate chip cookies!
I never thought making homemade chocolate syrup would be so easy. All you need are four simple ingredients and a saucepan. The beauty of making anything from scratch is that you can decide what goes in it.
Awhile ago, I discovered the delights of Dutch processed cocoa powder. It’s very dark, and when used in things like pudding or hot chocolate, it tastes a little like Oreo cookies. The other day, when my little guy was begging for chocolate milk, I didn’t have any chocolate milk mix on hand, but I did have some Dutch processed cocoa powder. I also had evaporated cane juice, which, in my opinion, is slightly healthier than regular sugar.
It resulted in a dark chocolate syrup, perfect for making chocolate milk that tastes slightly like Oreos.


Dark Chocolate Syrup

1 cup evaporated cane juice or granulated sugar
2/3 cup Dutch processed cocoa powder (such as Hershey’s Special Dark)
2/3 cup water
1 teaspoon pure vanilla extract

In a medium saucepan, whisk together evaporated cane juice, cocoa powder, and water. Bring to a rolling boil, and boil for 30 seconds. Take off heat and stir in vanilla. Allow to cool completely and refrigerate until ready to use.

http://blogs.babble.com/family-kitchen/2010/10/05/homemade-dark-chocolate-syrup-in-2-minutes/ 

Ditch the Mix! 3-Minute Homemade Hot Chocolate

There are few things as comforting as a warm mug of hot chocolate — it’s a simple treat that can brighten a mood and bring a smile in seconds. But pre-made hot chocolate mix has a lot in it besides just sugar and chocolate, and it’s super sweet to boot. So I decided to make my own. And you know what? It’s a snap to make ultra-rich, decadent homemade hot chocolate in minutes. So what are you waiting for? Ditch the mix and start spreading the love!
To boost the flavor naturally, I made my hot chocolate with maple syrup, but sugar is also fine. I also used rich Dutch-process cocoa, though any kind of cocoa will do.

3-Minute Homemade Hot Chocolate Recipe

1 cup milk
3 tablespoons dark Dutch process cocoa
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
pinch of salt

In a small sauce pan, heat the milk over medium heat. Whisk in all of the remaining ingredients. Continue whisking until milk is steamy*. Serve immediately with a dollop of unsweetened whipped cream, chocolate shavings, or a few marshmallows.
*For an even more decadent hot chocolate, drop in a square of your favorite bittersweet chocolate.

Fight the cold weather with more of our favorite warm winter drinks for kids!

http://blogs.babble.com/family-kitchen/2012/01/10/ditch-the-mix-3-minute-homemade-hot-chocolate/ 

Simple Halloween Candy Bar Hot Chocolate You Can Make Right Now!

Here is a thought about all that Halloween candy – drink it instead of eat it! That’s right, we all know how well things like chocolate and caramel can dissolve in hot liquids so why not take advantage and stir some into your favorite hot chocolate this season to use some of it up! So far I’ve come to love a drizzle of melted caramel in top of my hot chocolate with a Kit Kat bar as swizzle stick. When the chocolate has melted off I crush up the remaining cookie wafer over the top. I think this would also taste wonderful with chopped Snickers Bars on top, or Milky Way, or even Reese’s Peanut Butter Cups!


Halloween Candy Bar Hot Chocolate

2 cups of your favorite homemade hot chocolate
2 or 3 snack-size pieces of your favorite candy
Whipped Cream

1. Make the homemade hot chocolate according to direction and make sure it is PIPING HOT!
2. Chop the candy you want in your hot chocolate into very small pieces. Stir half right into the hot chocolate. Then, top the hot chocolate with whipped cream and sprinkle the remaining candy on top. Use things like Kit Kat Bars or Twix Bars as swizzle sticks!

http://blogs.babble.com/family-kitchen/2012/10/31/simple-halloween-candy-bar-hot-chocolate-you-can-make-right-now/ 

Caramel Steamed Milk (Plus Homemade Caramel Sauce)

I’m on a serious warm drinks kick. I recently created these three drink recipes to warm kiddo’s bones: Mulled Punch, Vanilla Gingered Milk and Mexican Hot Chocolate. While on a roll, I decided to mix homemade caramel sauce in with steamed milk.
Yes, Caramel Steamed Milk.
Yes, totally amazing.

As it turns out, giving warm milk a nutty, buttery sweet hint of flavor is a good thing. I haven’t tried this with store-bought caramel. I’m sure if you buy something you already like, chances are you’ll also like it added to your steamed milk. But, if you’ve got 15 minutes to spare, it’s worth making a caramel sauce from scratch. It’s really quite easy and you’ll have leftover for holiday dessert plates. Or just a bowl of ice cream tonight. Either way, totally worth the minimal time.
And tell me this doesn’t look worth it:

Caramel Steamed Milk

Makes 1 serving

1 c milk (whole, 2% or skip, your preference)
1 Tbsp caramel sauce

1. Mix all ingredients in a saucepan placed over medium heat. Bring to just a boil and remove from heat. Alternatively, you can steam or heat a cup of milk using your preferred method and stir in the tablespoon of caramel once the milk is hot. The sauce will easily melt and mix with the milk. Serve immediately.

http://blogs.babble.com/family-kitchen/2010/12/15/caramel-steamed-milk/ 

How to Make a Smoothie and Easy Strawberry Smoothie

Why spend five bucks for a smoothie when you can make one quickly and easily at home with your blender?
The best thing about smoothies, other than being really healthy, is once you have a formula down, you can mix and match at will to create new smoothie combinations. You already know strawberry-banana in a creamy yogurt base is good, but have you thought about blueberry-kiwi in soymilk with protein powder? Or mango with pineapple juice and coconut?
But I’m getting ahead of myself. First we need to learn the formula for how to make a smoothie. It’s not rocket science, but it is sort of like quantum theory in that which ingredients you use depend on what’s in the fridge/freezer/cupboard at the exact moment you’re standing in front of it.

Base Elements for Smoothies

1. Fruit (Fr)
2. Yogurt or liquid (Yo)
3. Extra stuff (Ex)

The Base Recipe

     (1 part Fr) + (1 part Yo) + (as much Ex as you like) = 1 dang good smoothie
Choose your favorite fruit, or a combination. Softer and frozen fruits work best, like strawberries, blueberries, bananas, mango, or melon. If you’d like to use a hard fruit like an apple, you’d better have one of those super-fancy juicers or plan on having a lumpy smoothie.
As for liquid, nothing beats some plain yogurt. It instantly makes your smoothie nice and thick without having to mess with ice cubes. Other good mixers are milk, soy milk, plain old water, or juice. Remember, juice is loaded with sugar, so keep that in mind when concocting your brew.
With extra stuff, the sky’s the limit. Every time I add protein powder to my smoothie, I visualize myself with six-pack abs. As you may have already guessed, I always add protein powder. Ground flax seed or wheat germ is another super-healthy add-in for smoothies. Honey will help sweeten things up if necessary, and try new flavors like peanut butter (peanut butter-banana smoothies, anyone?) or even tahini (like peanut butter, but made from sesame seeds).

Smoothie Recipes

Here’s an easy recipe for a delicious, healthful strawberry smoothie that’s around 300 calories:
Get all sorts of fantastic vitamins, and a great-tasting pick-me-up, by making your own smoothie with the base elements above. This smoothie makes for a small meal or a great-tasting larger snack.
If you’re a smoothie novice, though, there are all kinds of smoothie recipes out there with flavor combinations that you may not have thought of, such as strawberry orange, creamy mango, raspberry chocolate, blueberry pomegranate, or even Creme Caramel Chai Smoothies.
Use the recipes as they are written, or use the ingredients as inspiration and take liberties with the rest, creating your own signature smoothie recipes as you go!

Easy Strawberry Smoothie

 

• Prep Time: 15 min
• Total Time: 15 min
• Serving Size: 1 Smoothie

 

Ingredients

• 3/4 cup frozen strawberries
• 3/4 cup plain yogurt
• 1 scoop protein powder

• 1 tsp ground flax seed
• 1 splash orange juice
• 1 squeeze honey

 

Directions

1. Combine ingredients in blender and blend until smooth. Enjoy!

http://quick-dish.tablespoon.com/2011/02/18/how-to-make-a-smoothie/

Buttercrunch Milkshakes for Grown Ups

My new favorite thing? Making milkshake cocktails. A milkshake version of the favorite buttercrunch candy. 

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2 milkshakes

Ingredients

• 1 pint chocolate ice cream
• 1/4 cup buttershots schnapps
• 3/4 cup amaretto liqueur
• 1/3 cup buttercrunch candy, crushed
• 2 tablespoons whipped cream

Directions

1. Put ice cream, buttershots, amaretto, and buttercrunch (leave a bit behind for garnish) in a blender.
2. Blend until smooth. Pour into 2 glasses and garnish with whipped cream and reserved buttercrunch.

http://www.tablespoon.com/recipes/buttercrunch-milkshakes-for-grown-ups-recipe/1/

Blueberry-Pomegranate Smoothies

The benefits of soy milk and pomegranate juice join forces in this lovely and refreshing beverage. 

Prep Time: 5 minutes

Total Time: 5 minutes

Servings: 2 servings (3/4 cup each)

Ingredients

• 1  cup frozen blueberries
• 1/2  cup pomegranate juice
• 1/2  cup soy milk

Directions

1. In blender, place ingredients. Cover; blend on high speed about 1 minute or until smooth.
2. Pour into 2 glasses. Serve immediately.

http://www.tablespoon.com/recipes/blueberry-pomegranate-smoothies-recipe/1/

20 Non-Alcoholic Party Drinks

Not every party needs booze – especially when there are kids around.

When planning a summer party, people usually remember to stock up on beer, wine and liquor. However, it’s likely that not everyone at your shindig will want to imbibe. So in order to make your get-together fun for the whole family, be sure to include some fancy non-alcoholic beverages.

1. Watermelon Lemonade with Kiwifruit Splash

This bevy is packed with fresh watermelon and kiwi, so everyone can get in some of their daily servings of fruit while keeping cool and refreshed.

2. Strawberry-Citrus Slush

This slush bears no resemblance to the cloyingly sweet frozen drinks you might get at the corner store. The flavors of grapefruit, lemon, ginger and strawberry combine for a unique, crowd-pleasing slush.

3. Virgin Merry Mimosas

This version of a mimosa is too good not to mention. In order to make this berry-and-orange drink safe for kids and designated drivers, replace the champagne with sparkling grape juice.

4. Iced Vanilla Soy Latte

These espresso-based drinks will provide a mild caffeine buzz for daytime or work get-togethers. Also, in our opinion, they’re much better than the popular coffee house versions, and much less expensive when making a relatively large quantity.

5. Arnold Palmer

Ah, the Arnold Palmer – a summertime classic on or off the golf course. This is the perfect drink for those of you who can never decide between lemonade and iced tea, because it’s got ‘em both, baby!

6. Shirley Temple

This is an old school virgin drink that stands the test of time. All you need is some ginger ale, a splash of orange juice and a drizzle of grenadine, and you’ve got yourself a glass of good, clean fun.

7. Family-Friendly Sangria

Everyone loves sangria, except for those who are too young to have tasted it. This recipe for family-friendly sangria lets everybody get in on the fruity, sparkling goodness.

8. Sparkling Raspberry Tea

This drink’s got it all: fizz, fruit and tea. Unsweetened tea and sparkling water help lighten up sometimes overly sweet juice, making the beverage both delish and figure-friendly.

9. Super Energy Drink

Planning a get-together full of fitness or healthy-eating enthusiasts? These energy-boosting smoothies are the perfect thing to serve because they combine sweet oranges, honey and vanilla yogurt with ground flaxseeds for a boost of nutrition.

10. Smoothies

Speaking of smoothies, there are almost endless variations of this blended drink. Try this basic recipe if it’s your first time, and experiment from there to find your favorite fruit and juice combinations. For a party, you could also set up a smoothie bar and let everyone make their own.

11. Fancy Coffee Drinks

Taking the idea of a drink bar to the next level, what about having your guests mix up their own coffee-based beverages? This is the perfect idea for a brunch get-together or an early work meeting.

12. Blueberry Lemonade

Ok, so this recipe actually does include gin, but we promise that it’s awesome without the booze, too! Seriously, how can a drink made of lemon, soda, fresh blueberries and mint be bad? (If it makes you feel better, you can add the gin later once all the teetotalers are gone.)

13. Virgin Margaritas

If you’re serving up Mexican food, it’d be a shame to not include some margaritas. Follow this recipe and make ‘em virgin by replacing the tequila and sugar with some agave syrup, which will provide sweetness and a very mild hint of tequila-like flavor, and substitute orange juice for orange liqueur.

14. Virgin Peach Daiquiri Punch

Peachy punch is fun for all ages, unless it includes booze. But it’s an easy fix, just replace any liquor with your favorite syrup, juice or soda.

15. Bubbly Lemonade

Give your basic lemonade a sparkling twist by combining it with a bit of lemon-lime soda. Garnish with citrus slices, and you’ve got yourself a party in a glass.

16. Ultimate Summer Picnic Punch

This awesome-sauce punch combines the fresh flavors of strawberry, watermelon and lemon – all served up in a hollowed-out melon rind – for a truly amazing summer treat.

17. American-Style Italian Soda

The best part of this kind of soda is that you can make it as sweet or subtle as you want it, because you add your own syrup. This version is topped off with whipped cream to make it a little more decadent.

18. Mud Sodas

If you can’t decide between serving milkshakes or soda, this recipe is right up your alley. Chocolate milk, ice cream and root beer, it turns out, taste pretty amazing together. See for yourself.

19. Raspberry Frost Soda

We love this festive drink during the holidays, but who says you can’t have it when it’s warm out, too? Cranberry juice, sherbet and ginger ale make fruity, sparkling goodness in a glass.

20. Quick Cranberry Punch

Finally, for hosts in a hurry, this cranberry punch is super easy and contains ingredients you can find pretty much anywhere.

http://rock-ur-party.tablespoon.com/2012/07/22/20-non-alcoholic-party-drinks/

Iced Vanilla Soy Latte (Cooking for 2)

Love lattes? Pull off this coffee-shop drink in just a few minutes, using dairy-free soymilk. 

 

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 2 servings

Ingredients

• 1/2  cup ground espresso or French roast coffee
• 1 1/2  cups water
• 2  cups vanilla soymilk
• 2  teaspoons caramel or chocolate fat-free topping
• Ice cubes, as desired
• Sugar, if desired

Directions

1. Using a drip coffeemaker, brew coffee with water as directed by coffeemaker manufacturer.
2. In medium bowl, stir together coffee and soymilk. Drizzle topping over insides of 2 large glasses.
3. Fill glasses with ice cubes. Pour soymilk mixture over ice. Sweeten to taste with sugar.

http://www.tablespoon.com/recipes/iced-vanilla-soy-latte-cooking-for-2-recipe/1/

Succo ACE homemade

Buongiorno a tutti, devo confessarvi una cosa, da quando mi è arrivata la mia nuova centrifuga Robust di Philips non riesco più a separarmene, e ci sto facendo davvero tantissimi succhi freschi, come questo succo ACE homemade, Ma la cosa che più mi preme confessarvi è il fatto che mi sono riempita di libri per seguire il regime alimentare Detox.


Passiamo a questa ricetta, un pieno di vitamine per questo periodo di acciacchi ed influenze, e di certo male non fa oltre ad essere sicuramente buonissima.

Difficoltà Facile

Preparazione 10 minuti

Cottura no

Costo Basso

N° persone n.d

Ingredienti:
5 arance succose (vit.c)
4 carote (vit. a)
1 limone (vit. c)
2 mele grosse (vit. a e c)
1/2 cestino di frutti di bosco (vit. e)

Preparazione:
Pulite la frutta, eliminate i lati dalla carota, sbucciate le arance (io faccio essiccare le bucce, però potete lasciarle lo stesso) e tagliatele in 4, anche la mela tagliate a 4 e sbucciate il limone, idem come per le arance potete lasciare benissimo la buccia, pero i limoni potete metterli interi. Io non ho messo zucchero perché carote e arance e anche le mele erano molto dolci. Inserite la frutta nella centrifuga e il gioco è fatto appena avete finito con il succo, mescolate con un cucchiaio e servite, i bambini gradiranno di sicuro, e i grandi non disdegneranno di certo.
Unica nota, valutate e assaggiate, solo così potete sapere se serve aggiungere o meno della frutta o se serve zuccherare, lo sapete che dipende dalla frutta se è o meno dolce, e anche dalla grandezza di questa, quindi come sempre fidatevi più del vostro palato.
Io devo ringraziare Giusy per la frutta che mi ha mandato ed era assolutamente divina e non trattata, qindi la uona riuscità credo dipenda molto dalla qualità della frutta.

 http://mammapapera.it/2013/01/succo-ace-homemade/

Un regalo nel barattolo

Il primo, quello nella foto, è il più semplice... basta davvero un po' di latte e un pentolino per gustare una densa e golosa cioccolata!

1. Preparato per cioccolata calda:

300 g di cioccolato fondente al 70%
90 g di cacao amaro in polvere
150 g di zucchero (io 50 g zucchero di canna e 100 di zucchero semolato)
60 g di fecola di patate

Procedimento:

Tritare al mixer il cioccolato fondente con lo zucchero fino a ridurli in una fine polverina. Aggiungere il cacao e la fecola e mescolare perfettamente con una frusta. Distribuire il composto nei barattoli e allegare la ricetta.
Io con queste dosi ho ricavato 3 barattoli e mezzo.

La ricetta:

Sciogliere 2-3 cucchiai rasi di preparato in 200-230 ml di latte (o acqua) e portare lentamente a bollore mescolando con una frusta. Far bollire la miscela per qualche minuto mescolando, finché non avrà raggiunto la densità desiderata.
Non occorre zuccherare (a meno che non siate veramente golosi… io ad esempio aggiungo zucchero, chevvelodicoaffa’…)
È possibile aromatizzare con scorze di arancia, menta, caffè, nocciola, amaretto… insomma come più vi piace.
Gustare lentamente sul divano con copertina e musica rilassante, o filmetto…

2. Preparato per muffin speziati natalizi

Ingredienti nel barattolo:

150 g di farina

100 gr. di zucchero di canna

2 cucchiaini di lievito

2 cucchiaini di spezie miste per pan speziato

80 g frutta tropicale disidratata - fichi essiccati

Freschi da aggiungere:

1 uovo

150 ml di latte

50 g di burro 

La ricetta:

Versare il contenuto del barattolo in una ciotola capiente. Aggiungere l’uovo sbattuto, il latte poco alla volta e il burro fuso. Amalgamare bene.

Versare l'impasto negli stampi da muffin leggermente unti e infarinati (sono in carta forno, ma a me si attaccano). 

Infornare a 170° per 18 - 20 minuti (prova stecchino per la cottura )

3. Preparato per biscotti ciocco - caramello

Ingredienti nel barattolo:

180 g di farina

120 g di zucchero di canna

60 g di zucchero semolato

1/2 cucchiaino di lievito

cioccolato e caramello a dadi

Freschi da aggiungere:

1 uovo

120 g di burro 

La ricetta:

Versare il contenuto del barattolo in un recipiente, aggiungere il burro a pezzi e impastare prima con una frusta, poi con le mani. Aggiungere l’uovo e lavorare velocemente l’impasto fino ad ottenere un composto omogeneo. Formare una palla, avvolgere in una pellicola e lasciare in frigo per circa un’ora.

Recuperare l’impasto e formare delle palline da distribuire sulla placca del forno rivestita con carta forno, oppure stendere l’impasto e tagliare i biscotti con le formine.

Cuocere in forno a 170° per 15 minuti. Lasciare raffreddare  e servire.

Se chiusi in una scatola di latta o in un barattolo di vetro si conservano anche un mese.

4. Preparato per muffin ciocco - caramello

Ingredienti nel barattolo:

130 g di farina

70 gr. di zucchero (in parte semolato, in parte di canna)

1 cucchiaino di lievito

cioccolato e caramello a dadi

Freschi da aggiungere:

1 uovo

65 ml di latte

65 g di burro 

La ricetta:

Lavorare il burro a pomata con una frusta, quindi aggiungere l’uovo e lavorare a crema.

Aggiungere il latte tiepido poco alla volta, sempre mescolando, quindi gli del barattolo. Mescolare bene con una frusta.

Quando il composto sarà cremoso e senza grumi, versarlo nei pirottini da muffin (leggermente unti e infarinati), e cuocere a 180° per 20-25 minuti.

Una volta cotti, lasciarli raffreddare, quindi sformarli e fare una ricca merenda!

5. Preparato per biscotti arancia e cannella

Ingredienti nel barattolo:

250 g di farina

125 g di zucchero

1 bacca di vaniglia

1 cucchiaino di cannella

mezza bustina di lievito per dolci

10 g di polvere di scorze di arancia 

Freschi da aggiungere:

1 uovo

125 gr di burro

La ricetta:

Mescolare tra loro gli ingredienti del barattolo e disporre a fontana in un recipiente grande.

Tagliare a metà la bacca di vaniglia, grattarne la polpa con la punta di un coltellino, quindi mischiarla con le polveri.

Aggiungere il burro a pezzi (non troppo freddo) e lavorare l’impasto con un cucchiaio di legno o con una frusta, in modo da ottenere una consistenza sabbiosa.

Aggiungere l'uovo e continuare a mescolare. 

Appena l’impasto risulterà più asciutto, lavorarlo velocemente con le mani, formare una palla, avvolgerla nella pellicola e metterla in frigo a riposare per una mezz’ora.

Recuperare l’impasto, stenderlo con un mattarello su una superficie infarinata, o su un tappeto in silicone, ricavando un rettangolo (o un ellisse, o un cerchio, o quello che esce, fa lo stesso) dello spessore di mezzo cm. Ritagliare i biscotti con le apposite formine (una è in dotazione).

Disporre i biscotti sulla teglia del forno rivestita con carta forno e infornare a 170° con forno statico per 12-15 minuti.

Sfornare e lasciar raffreddare. Servire i biscotti come sono, o con zucchero a velo, o decorati a piacere con glassa colorata.

Se chiusi in un barattolo di vetro o in una scatola di latta, si conservano anche per un mese.

6. Zuppa speziata di lenticchie

Ingredienti nel barattolo:

250 gr di lenticchie rosse secche (non necessitano ammollo)
un cucchiaino di zenzero
un pizzico di cannella
mezzo cucchiaino di coriandolo in polvere
mezzo cucchiaino di curcuma in polvere
mezzo cucchiaino di cumino (in parte in polvere e in parte in semi)
mezzo cucchiaino di cipolla disidratata

Ingredienti da aggiungere:

olio extra vergine di oliva
sale o dado qb
1 l di brodo
1 yogurt bianco denso (o qualche cucchiaio di panna)
un piccolo pezzo di peperoncino piccante

La ricetta:

Far tostare qualche minuto gli ingredienti del barattolo con l’olio e il peperoncino, quindi versare il brodo caldo.

Regolare di sale e cuocere a fuoco moderato per mezz'ora circa. Pian piano le lenticchie assorbiranno l'acqua e si ridurranno quasi in crema.

Aggiungere lo yogurt o la panna e servire la zuppa ben calda.

http://vanigliazenzeroecannella.blogspot.com/2012/01/un-regalo-nel-barattolo.html