If you think it will be hot today – try this instead of a protein shake – it was made to take the heat from hot days Cut up two mango and remove the seed as well as the skin dice them into big chunks and place in a blender or food processor Puree the mango and strain to remove any stringy fibers Return the puree to the blender or processor and add 1 cup of low-fat milk and 1 cup of low-fat yogurt along with 1 pinch of salt 2 or 3 optional tsp of sugar may be added for sweetness Once combined in the blender, puree the mango-milk-yogurt-salt mixture Now add a cup of ice and blend it again until the ice is cracked enough to become part of the puree The ice gives an added chill to the Mango Lassi Best served in a tall glass when someone has time to sit down and sip it slowly Personally, this is one drink I would avoid-rather than try to consume on the run
Give yourself a little extra time to prepare this traditional sauce – I like it served over a dish of spagetti squash with a few pieces of whole wheat rigatoni in the middle – Heat 1 Tbsp of olive oil in a large skillet over medium high heat – Add 1/2 cup of diced onion with two cloves of minced garlic and saute for three or four minutes – Add 1 cup of sliced zucchini and 1 cup of sliced squash to the onions and garlic – Saute for another five minutes – Add 1 Tsp dried oregano and 1 tsp dried basil – Now add 1 cup of low sodium marinara sauce and lower the heat – Let the sauce simmer for ten minutes – Add in 1 1/2 tsp of anchovy paste or three whole anchovies plus a quarter cup of pitted oil cured black olives – Let the sauce simmer for another minute – Add in 2 tsp of capers and let the Puttanesca sauce simmer for another two minutes – Its the time allowed for simmering that adds up – but it is also that simmer time that let’s the flavors blend to create a great sauce for welcome guests
Mixed vegetable latkes should not take long to make – by talking to some latke pros, the real secrets to fabulous latkes can be uncovered – you can use a food processor to grate Idaho potatoes however, a hand grater seems to make a more flavorful potato base used in this recipe the variety of mixed vegetables are endless – but the test of time favors just two – shredded potato and sweet onion – one regular size potato, shredded, with 1/3 cup of chopped onions and a pinch of salt – should make three average size latke – after a beaten egg is added and an optional 1/2 cup of matzoh meal is mixed in – latke historians still downplay the matzoh meal and say shredded potato, chopped onion and a beaten egg with a pinch of salt is really the best – As long as the potatoes are placed in a cotton cloth (perhaps a clean handkerchief) and squeezed until they are drained of most liquid – Optional….if the liquid is bowl saved, the starch will settle on the bottom of the bowl – the watery liquid can be removed and the starch added back to the shredded potatos for additional body – heat 1/4 inch of cold pressed olive oil in a skillet – form the potato, onion ,salt, meal and beaten egg into hand size patties and place in the heated oil – when golden brown they can be turned and saved in a warm (200F) oven until the entire batch has been browned – serve them with applesauce
Summer is here and with extra free time Popular Mechanics magazine suggests that we try some fun things to do look for a meteor – do some grilling – go to the beach – watch some TV – read a book – go camping – learn about a bird or two – build a court to game on – HAVE A DRINK !
If you have decided to try a drink first – let’s try an Egg Form Power Drink It’s easy to make and something out of the ordinary for friends Shake the following ingredients together without ice 1 oz lemon vodka or soda, 1 oz Southern comfort or cola , 1 oz tequila or orange juice, 3/4 oz Cointreau, 3/4 oz fresh lemon juice and one egg white Shake it well so that the egg white will emulsify and foam up The lemon juice can then stabilize the foam Add ice Shake again and strain into a chilled glass Twist an orange peel over the glass and serve