Showing posts with label ice pops. Show all posts
Showing posts with label ice pops. Show all posts

Monday, July 21, 2014

Cool as a Cucumber

It’s true, you know. Cucumbers really are cool. Up to 20 degrees cooler than the surrounding air, according to the Center for Disease Control and Prevention. Though I’m not sure why they care…

Anyway, it’s hot and cucumbers are cool and plentiful so it seems like a good time to talk about cool ways to enjoy them. Cool and easy ways to enjoy them. Starting with CUCUMBER WATER. With cucumber, lemon, mint and fresh ginger (or any combination of these), it’s a refreshing way to get in the extra water you need on these hot summer days. And ladies, it helps beat the summertime bloat,too!

Gazpacho has been described as a salad that you drink and frequently has tomatoes, onion, and other vegetables in addition to cucumbers. CHILLED CUCUMBER SOUP WITH MINT & YOGURT is less complicated than a lot of recipes. In fact, the blog where I found the recipe says you can make it in less than three minutes! While I don’t know about that, it is quick and easy. Just be sure to include at least an hour for the soup to chill. I’ve seen recipes that say to serve it in a bowl sitting inside a bowl of ice to be sure that it is ice cold when eaten. You don’t need to go that far. Just chill it well and serve it as soon as it comes out of the fridge.

Pickle making is usually a long, involved process. Trust Rachael Ray to come up with QUICK PICKLES that can be made in 15 minutes! They’re dills, with just a hint of sweetness.

And finally, CUCUMBER ICE POPS, with lime and chili. I’m giving you the original recipe, but the site where I found the recipe suggests cutting back either on the amount of chili or the type. I agree.

Stay cool!

Mary Anne

Saturday, July 12, 2014

It's Yogurt Time, Folks!

With milk and fruit on sale this week, and free yogurt starter at the HUB (It’s part of the Tool Share program, between 12:30 and 5:30 Monday through Friday, and available to the general public for a small membership fee - more about it soon.) it’s time to make some yogurt! A quart of commercial plain yogurt costs anywhere from $2.00 to $4.00, or more. That same quart of homemade plain yogurt costs just 47 cents if you buy your milk at Kroger this week (through next Wednesday, July 16) for $1.88 a gallon. And those tiny little cups that occasionally go on sale for 39 cents each but are usually more like 50 cents or more? They cost just 7 cents to make!

Don’t like plain yogurt? No problem. Add a cup of blueberries to a quart of plain yogurt for a total cost of just 97 cents for 5 cups of fruit yogurt. Or a cup of chopped peaches for the same total cost of 97 cents. That’s just 15 cents for one of those little 5-ounce cups!

Not only are you saving beaucoup bucks, but you’re getting real fruit and real milk and no preservatives, additives or other things you can’t pronounce!

Check here for our recipes for PLAIN YOGURT, HONEYDEW SMOOTHIE, STRAWBERRY & BLUEBERRY SMOOTHIE DELUXE, or make your own smoothie with your choice of fruit and maybe a little bit of sugar or other sweetener. A few drops of almond extract is good with most berries and stone fruits (peaches, plums, nectarines, apricots, etc.) and so is a light sprinkling of nutmeg. Pour yogurt into a small paper cup and stick a popsicle stick into it for a yogurt ice pop. Pour it into a graham cracker pie crust for a refrigerator pie. (Especially good if you fold in some whipped cream and a bit more sugar!)

Mmm-mmm.! Cool, delicious, cheap and good for you! An unbeatable combination!

Mary Anne

PS - Homemade yogurt is lots cheaper than commercial at just about any milk price. Take a look below and see how much your yogurt will cost at different milk prices.

                               Cost of Homemade Yogurt at Various Milk Prices 
 Price per   Cost per  Cost per  Cost per   5 oz with 
 Gallon of   Quart of  8 oz Cup  5 oz Cup   50 cents 
 Milk   Yogurt  of Yogurt  of Yogurt   fruit/qt. 
       1.88        0.47        0.12        0.07
0.15
       2.00        0.50        0.13        0.08
0.16
       2.25        0.56        0.14        0.09 0.17         
       2.50        0.63        0.16        0.10 0.18         
       2.75        0.69        0.17        0.11
0.19
       3.00        0.75        0.19        0.12 0.20         
1 cup of blueberries this week or 1 cup of chopped peaches  = 50 cents - 7/11/14





Thursday, July 25, 2013

Watermelon Ice Pops

4 c seeded watermelon chunks
1 T lime juice (bottled is fine, fresh is better)
Sweetener to taste

Start by tasting the watermelon. If it’s really ripe it should be sweet enough that you don’t need any sweetener.


Put all ingredients in a blender and blend until smooth. (Or put into a deep container and use a stick or immersion blender.) Pour into popsicle sticks or small paper cups, add sticks, and freeze until firm, at least 4 hours. Remove paper cups and serve, outside and/or with plenty of napkins. 

Orange Ice Pops or Milk Shakes

ORANGE ICE POPS
(based on a recipe from Summer Desserts Super Value Pack – 450 Recipes for Frozen Desserts Like Ice Cream, Ice Pops, Frozen Yogurt and More, by Pamela Kazmierczak)

1 c orange juice
1 T sugar
1-1/2 c milk
¼ t vanilla extract

Whisk all ingredients together in a bowl. Pour into ice-pop molds. Insert stick and freeze for about 6 hours or until completely firm.

ORANGE MILK SHAKE


Put all ingredients in blender and process until smooth and frothy.

Sunday, July 21, 2013

Cucumber Ice Pop with Lime and Chile

(http://www.sfgate.com/food/article/A-chef-perfects-the-paleta-of-childhood-3224996.php)

2-4 cucumbers (about 2 pounds), peeled, seeded and chopped
1 tablespoon sugar
1/4 cup fresh lime juice
1/2 teaspoon habanero chile powder*
1/2 teaspoon kosher salt

Instructions: In a food processor, pulse all but 1/2 cup of the cucumber until smooth. Strain into a bowl; you should have about 2 cups juice. Add the rest of the ingredients and pour about 1/3 cup of mixture into each mold. Freeze for at least 2 hours.


*A reviewer suggested using a milder chile powder and/or less of it

Thursday, July 4, 2013

Strawberry & Blueberry Smoothie Deluxe

(based on a recipe in Easy Smoothie Recipes: 100 Recipes for Kids, by Debbie Madson)

1-1/2 c ice
2 c milk
3/4 c blueberries
3 strawberries (about 1.6 oz total or 1/10 of a 1-pound box)
1-1/2 T sugar


Put everything in blender and blend until smooth. Makes 2 servings of about 2 cups each.

Or make ice pops out of the smoothie by pouring it into popsicle molds or small paper cups, adding a popsicle stick, and freezing until firm, at least 6 hours.