The Lemonade Project (includes a bonus treat)

A 1/2 Gallon of Lemonade in 15 Minutes! (plus a bonus treat)

I hope you are sittung down. I just figured out how to make delicious lemonade from scratch. It was amazing. And then, there is a bonus!! Read on...

The Lemonade Project
You will need:
6 to 8 lemons, depending on size
Tea strainer or cheesecloth
Blender
Sieve
Boiled water that is room temperature
Large pitcher or bowl
Funnel
3-4 cups sugar plus 2 cups sugar for next project
Storage pitcher with lid
1 quart glass jar with lid

First slice lemons in half, then pick out the seeds. Save all of the seeds and put them in a tea strainer if you have one. The other option is to put them in cheesecloth and tie them with string.
Put half of the lemons in a blender and cover with 4 cups for water. Blend on medium until the lemon rind is in chunks no larger than a lemon seed. Pour blended lemon mixture through the sieve into the large pitcher or bowl.
Empty the remaining lemon rind mixture into a large sauce pan.

Repeat this one more time or until you have blended all of the lemons and put that rind mixture into the large sauce pan. Add 3/4 cup water and 2 cups sugar. Add the tea strainer or bag of lemon seeds. Turn the heat on high and start your lemon marmalade!







Add sugar to taste and stir. Sample with a small spoon until it tastes a little too sweet. That will be just right. Next, use the funnel to transfer the lemonade into your serving container or storage container. When serving, add several ice  cubes or crushed ice to dilute to the proper strength. Serves 6 to 8.

For the marmalade, cook on high for ten minutes, then turn heat down to low and simmer. Stir once. Start a kettle of boiling water. After the marmalade has boiled and is a sunny yellow and there is a few spoonfuls of thick liquid. Turn the heat off. Quickly rinse out your clean glass jar and lid with the boiling water over a small saucepan. Pour the marmalade inside, twist the lid shut and turn the jar upside down into the hot water until the lid is covered with about an extra inch of water. This will seal it in about 20 minutes. Serve with fruit, croissants, cake or swirl into ice cream. 

Enjoy your lemonade project!

Icebox ice cream treat

Need a quick throwback desert? Here is an idea for Memorial Day and warm months that is quick and super easy. Make sure you have a rectangular container a little larger than an ice cream carton which you can freeze, a large cold plate to decorate and flip and maybe a knife.

First take a carton of ice cream. Run the carton in some warm water, enough to release it from the carton. Turn the ice cream onto the large chilled plate. Then take about 20-24 of your favorite crunchy cookies. Save 8-10 to crush at the end.
If you like, use a knife to slice into the ice cream and insert a few cookies. Place the cookies in rows on each visible side of ice cream. Work quickly to avoid melting. If you have sandwich cookies like Oreos, you only need 15-18 total; twist them open and stick one half at a time on the ice cream.
Using the plate to position, flip the ice cream into the container. You may need to scoop the last part of the ice cream into the container. Arrange more cookies on the top or crush them and put them on the top and pat them down. Freeze for at least four hours or overnight. Slice to serve with fruit and/or drizzle with chocolate or berries or caramel sauce.

This is the best picture I could find that captured the idea. Mmmmm

Ideas: 

Salted caramel ice cream with shortbread. Serve with caramel popcorn.
Chocolate ice cream with peanut butter cookies or nutter butter cookies and crushed peanuts.
Butter pecan ice cream with pecan sandies.
Coffee ice cream with sliced cinnamon-covered bananas 

Variation: use sorbet and sliced fruit. Strawberry ice cream or sorbet covered with sliced strawberries. 

Lemon sorbet with sliced berries.

This came as an idea after reading some magazine icebox pie recipes. I haven't made this yet and hope to try it soon.

Quick Cooked Carrots with Butter and Parsley

Serves 3 to 4

Ingredients

* 1 pound medium carrots , peeled, ends trimmed, and sliced on the diagonal 1/4-inch thick or 1 bag baby carrots or sliced carrots

* 2 tablespoons water

* 2 tablespoons unsalted butter

* 1 teaspoon granulated sugar

* 1/2 teaspoon table salt

* Ground black pepper

* 1 tablespoon minced fresh parsley leaves

* A sprinkle dried or a few leaves minced fresh tarragon

Instructions

In 10-inch skillet, bring carrots, water, butter, sugar, and salt to boil over medium-high heat. Cover and cook 3 minutes. Uncover skillet; continue to cook over medium-high heat until remaining water evaporates, about 1 minute. Sauté carrots until tender, 1 to 2 minutes longer. Season to taste with pepper, sprinkle with fresh parsley leaves and tarragon, and serve.

Ribs Redux

Succulent ribs fast!  

I know how to make ribs, but I don't always have the time to grill them. So this is my fastest way to get ribs with my flavors on the table in the warmer months or any time. Buy some refrigerated precooked ribs with barbecue sauce.  Tony Roma's is what they sell at Costco. They are on sale now too, $3 off.

Next, and I know this will sound strange, rinse off all of the barbecue sauce in the sink. They add a lot of sugar and strange ingredients that make it taste anything but homemade. Pat the ribs dry with a paper towel, then pat the dry rub onto the ribs until the ribs are well coated.  

Cook them at 325 for about 20 minutes, then crank up the heat to 450 for 6 minutes to get a nice crust.

Mix 1/2 ketchup, 1/4 soy sauce and 1/4 mustard if you want a quick sauce for the ribs and apply before you turn up the heat. Let them rest 8-10 minutes before serving. 

By the way, you can bake some cornbread at the same time!

International Festival Recipes

International Festival Recipes

Here are recipes and food ideas for Vansville Elementary School's May 16 potluck and to make and eat at home! I will keep adding recipe sites and ideas as I find them, so please check for updates.

Check out Around the World in 80 Dishes for more great ideas.

Central Asia (India, Kazakhstan, Pakistan, Mongolia, etc.) – Kindergarten A

Homemade Yogurt 

Lamb Kebab

Rice Pilaf with Lamb-Uzbekistan/Afghanistan

Central and South America – 1^st Grade

Horchata *

Agua Fresca * 

Tostilocos *Allergen friendly without peanuts

Torta Sandwich

Chilaquiles

Caribbean - 3^rd Grade

Search Tastes of Haiti on http://smellingandtastinglife.blogspot.com

Africa (West, South and Central) – 4^th Grade

Puff Puff-Nigeria

Chin Chin-Nigeria

Sorrel Drink, also popular in Caribbean countries *

Ginger Punch *

Yassa Chicken-Senegal

Akara-Ghana, Sierra Leone * 

Brochette Beef or Fish on a stick/ Suya –Mali/Nigeria

Marinade for Pepper Chicken or Roast Beef-Sierra Leone

Rice Porridge-Seri-Mali

Black-Eyed Peas also known as Red Red-Ghana (suggest making without fish)

Meatball Stew-Sierra Leone

Northern Americas (Canada, USA, Greenland) – PTA Committee

Corn Pudding

Corn Bread (Skillet style, no sugar added)

Cranberries *

Pecans

Wild Rice *

Poutine French Fries with Gravy and Cheese-Quebec, Canada

Corned Beef-Canada

Barbecue Sauce

Fried Chicken

Cupcakes

Chocolate Chip (Toll House) Cookies
Gumbo
Pralines
Jambalaya
Banana Pudding

Europe and Russia – 5^th Grade

Pretzels-Germany

Crepes-France

Ratatouille-France *

Butter Cookies-France, Denmark

Shortbread-United Kingdom

Salad with Vinaigrette-France *

Sautéed Green Beans- France *

Quiche-France

Spanish Tortilla potato and egg tapas dish-Spain
Homemade Pasta-Italy/USA

Frittata-Italy

Apple Butter Cake-France

Curry Ketchup with Fries/potatoes-Netherlands *
Kofta (ground meat) Kebabs-Greece

Northeast Asia (China, Japan, North and South Korea, etc.) – Kindergarten B

Korean Recipes 
Vegetarian Sushi Salad-Japan/California *
Bibimbap-Korea

Miso Soup-Japan

Middle East and North Africa (Iran, Egypt, Saudi Arabia, etc.) – 2^nd Grade

Hummus*

Tabbouleh Bulgur Wheat Salad-Regional

Baba Ghanoush-Roasted Eggplant dip-Regional *

Bisteeya Chicken in Buttery Pastry-Morocco

Cous Cous

Chicken Brochettes-Morocco

Tagine Lamb Stew with Apricots and Chickpeas-Morocco

Fresh Orange juice-Morocco *

Dates *

Almonds

Baklava-Regional

Southeast Asia and Australia (Vietnam, Thailand, Philippines, etc.) – Pre-K, HS

Pavlova-Australia   Trader Joe's and Whole Foods have pre-made meringues and lemon curd, which make it a great no-cook dessert
Fairy Bread-Australia (a kids' party favorite!)
Chicken Adobo-Philippines
Lumpia-Philippines 
Pancit with Chicken-Philippines

Lamington Bars-Australia
Larb Gai- Ground Chicken in lettuce wraps-Thailand

Spring Rolls Vietnam and Thailand

Summer Rolls *(allergen-friendly without soy sauce or peanut dipping sauce)

Vegetarian Pad Thai-Thailand * (can be allergen-friendly if top 8 allergens are avoided or substituted) 

Green Papaya Salad (Burma and Vietnam) (can be allergen-friendly if top 8 allergens are avoided or substituted)

Pho Beef Noodle Soup-Vietnam

Note: Please list top allergens; include ingredients list of store-bought foods and recipe of home-made foods. For more info: http://www.foodallergy.org/allergens *

Although nearly any food is capable of causing an allergic reaction, only eight foods account for 90 percent of all food-allergic reactions in the United States. These foods are:

·         Peanut

·         Tree nuts

·         Milk and Cheeses 

·         Egg 

·         Wheat 

·         Soy

·         Fish

·         Shellfish

"Galactic" Cookies: Got Milk???

The first time I made "galactologue" cookies, I had no idea that's what they were. My baby was a couple weeks old, and I craved nutty cookies with flax seed. A later version featured oats. About a week after polishing them off, it seemed like I never had enough milk. When I looked at what foods boost and diminish supply, I realized I had been making lactation cookies! My first cookies were gluten-free but chock full of nuts. I wanted to make these for someone and eventually others who can't eat or don't like what was a nut macaroon. Enter coconut, which I love, especially with oats. Most recipes have chocolate, but I leave them out since it can make many babies fussy. Oats don't contain gluten, or enough to bother me. But if you cannot tolerate any gluten, as in a celiac disease diagnosis, purchase certified gluten-free rolled oats. Also, this recipe can be "veganized" by using melted coconut oil and/or full-fat margarine and egg replacer. 

OATMEAL-CRANBERRY LACTATION AKA GALACTIC COOKIES
Makes about 45 cookies the size of ginger snaps

7 ounces (1/2 a large bag, about 2 1/2 cups) sweetened coconut flakes 

1 stick melted butter, cooled
1 cup firmly packed brown sugar
4 tablespoons water
1/3 cup flax seed

1 egg
1 teaspoon vanilla
1 teaspoon ground fennel, if available (at some health food stores)
1/2 teaspoon dried ground ginger
1/2 teaspoon cinnamon 
Dash orange zest, dried ground orange peel or other orange flavor, if available 
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

3/4 cup Craisins
3 cups rolled oats, which should not be "quick" or instant oats. I have seen steel-cut oats used but don't know if all steel-cut oats can be used

Preheat oven to 325 degrees F. 
Mix the flax seed meal and water in a cereal bowl and let sit for 3-5 minutes.
Using a food processor, pulse the coconut into very small pieces, the size of flax seeds or strawberry seeds is good. A smooth paste consistency is fine. 
Add melted butter, sugar, and brown sugar to food processor and mix well. 
Add egg and mix well.
Add flaxseed mix and vanilla, beat well.
Add spices, baking soda/powder and salt to coconut/butter mix, still using the food processor. Mix well. 
Empty food processor contents into a large bowl. Stir in oats and Craisins. I like to add in a third of the oats and Craisins to the butter mixture, pulsing on and off until some of the Craisins are cut in smaller pieces. I don't think it's necessary but I think it helps with structure and chewiness of the cookie. 
Using a 1-inch diameter scoop, scoop onto silicone or parchment-lined baking sheet. Press down gently on each scooped ball. 
Bake for 15 to 17 minutes, removing from oven after the outer cookies start turning light golden brown, a little shiny and soft in center.
Let set for a couple minutes then remove from tray.

Enjoy!

Baba Ghanoush Variation from Jerusalem Cookbook

I have yet to see identical recipes for hummus and baba ghanoush. This recipe takes a sharp deviation with no tahini added. Drizzle a little on top, if you want, before serving.  Also, broiling the eggplant is definitely the tamer preparation.  If you routinely burn things, this is the perfect recipe for you!

Prep Time: 30 minutes 

Total time: Up to 2 hours 

Yield: About 3 cups

Burnt Eggplant with Garlic, Lemon and Pomegranate Seeds

Ingredients

• 4 large eggplants
• 2 cloves garlic, crushed
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• 5 tablespoons olive oil
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped mint
• Seeds of 1/2 large pomegranate
• Salt and freshly ground black pepper to taste

Cooking directions

1. If you have a gas range, line the base with aluminum foil to protect it, keeping only the burners exposed. Place the eggplants directly on four separate gas burners with medium flames and roast for 15 to 18 minutes, until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them around occasionally. Alternatively, score the eggplants with a knife in a few places, about 3/4 inch deep and place on a baking sheet under a hot broiler for about an hour. Turn them around every 20 minutes or so and continue to cook even if they burst and break.
2. Remove the eggplants from the heat and allow them to cool down slightly. Once cool enough to handle, cut an opening along each eggplant and scoop out the soft flesh, dividing it with your hands into long thin strips. Discard the skin. Drain the flesh in a colander for at least an hour, preferably longer, to get rid of as much water as possible.
3. Place the eggplant pulp in a medium bowl and add the garlic, lemon zest and juice, olive oil, 1/2 tsp salt, and a good grind of black pepper. Stir and allow the eggplant to marinate at room temperature for at least an hour. When you are ready to serve, mix in most of the herbs and taste for seasoning. Pile high on a serving plate, scatter on the pomegranate seeds, and garnish with the remaining herbs.