Blueberry-Citrus Sparkler

I'm so thrilled to be sharing a fun Summer drink with Christi's readers today! I live in San Antonio, Texas...where temps are still well into the 90s. That means we're always on the lookout for refreshing drinks to cool us off on warm afternoons. I like to create fun new drinks to keep things from getting boring, and I recently came up with antioxidant-packed Blueberry-Citrus Sparkler that features blueberries, lemon and lime. To enhance the cooling effect of this refreshing beverage, there's a hint of mint in it is well. Depending on any special health concerns you have, you can adjust the sweetener. I used a combination of sugar and Splenda, but you could use all sugar...half sugar/half Stevia or sub in agave nectar or honey.

A pitcher of this fizzy drink can be ready to drink in about 20 minutes. I like to make a big pitcher of this fruity drink the morning I want to serve it. This gives it plenty of time to chill in the fridge and let the flavors combine. However, I have one hint if you don't have time to pre-make and chill: freeze a second container of blueberries and use them as "ice" to quick chill each glass of Blueberry-Citrus Sparkler. It also adds a fun bit of color and an extra fruity kick!


Blueberry-Citrus Sparkler
a Weekend Gourmet Original


Ingredients:

1/2 cup lemon juice (I used Meyer lemons)
1/3 cup lime juice
1 pint blueberries
5 fresh mint leaves
3/4 cup sugar
1 cup water
3 cups well-chilled sparkling water (I used Pellegrino)
Additional sweetener (optional)
Additional pint of blueberries to freeze (optional)

Directions:
Make the mint simple syrup. Combine the 1 cup water, sugar and mint leaves in a small saucepan over med-high heat. Bring to a boil, then lower heat to medium. Cook until the sugar is dissolved and the mixture is slightly reduced, about 5 minutes. Turn off heat and let the simple syrup cool while you prepare the rest of the ingredients.
Place the blueberries in a bowl and puree with an immersion blender. Alternately, you can place the blueberries in a blender to puree them. Place a large mesh strainer over a bowl and pour the pureed blueberries into the strainer. Use a spoon to press the juice through the strainer, leaving the peels behind. Pour the blueberry juice into a pitcher.
Juice the lemons and limes. I used one large lime and three large Meyer lemons, but the important thing is to end up with 3/4 cups of juice. Pour the lemon-lime mixture into the pitcher with the blueberry juice.
Remove the mint leaves from the simple syrup and add to the juices in the pitcher. Add 3 cups sparkling water and taste. You may find the lemonade is the perfect sweet-tart mixture you like. I added an additional 1/2 cup of Splenda that measures like sugar, but you could add agave or stevia instead if you prefer.
Chill for at least an hour if you have time. If not, pre-freeeze a second pint of blueberries and float a few of them in each glass to chill the drinks!

That's it! This is a refreshing drink that is perfect for al fresco sipping. To make it into a fun adult beverage, simply add a shot of your favorite vodka! The mint flavor is very subtle, but it does enhance the cooling effect of the drink. We enjoyed this with a simple dinner of grilled fish topped with mango pico de gallo, and the fruity flavors matched really well together. I hope you'll give my bubbly beverage a try very soon! Again, feel free to sweeten this beverage with any of the mentioned sweeteners...depending on any dietary issues you have. Thanks to Christi for letting me share with you today!

Candied Ginger Scones

It is with great pleasure to be guest posting for Mom What's for Dinner. My name is Marlene Baird and I blog over at Nosh My Way. Christi and I met in San Francisco at a Food Blogging Event. I am proud to be considered one of her friends and fellow foodie lover.

I am sharing with you my recipe for Candied Ginger Scones. Originally posted for the grain mill wagon recipe challenge back in May 2013.

The interesting thing about this recipe is that I was able to mill my own flour using the Wondermill grain mill.

I milled white rice for this recipe

I was always intimidated by the process of making scones, so up until this recipe I have never attempted scones before.

I just envisioned mine being heavy and dry. But I am here to tell you that my Candied Ginger scones will be the talk of the town after you try them.

Add 1 cup of almond meal (store bought) for every two cups of rice flour milled. You will also need Xantham gum. Xanthan gum is a natural bacterium which works to bind your mixture together so that your baked goods will not fall apart in a dry, crumbly mess. Add about 8 to 10 teaspoons 

Gluten-Free Candied Ginger Scones

by Nosh My Way

 2¼ cups of the white rice flour blend* (see summary above)

 ¼ cup sugar

 2 teaspoons baking powder

 ½ teaspoon salt

 ½ teaspoon cinnamon

 ½ cup (1 stick) cold butter, cut into pieces

 ¼ cup diced candied ginger, chopped

 ¼ cup best of the egg product

 ⅓ cup cold 2% milk

 1 teaspoon vanilla bean paste

1. Preheat the oven to 400°F.

2. line a baking sheet with parchment paper

3. Combine the flour blend, sugar, baking powder, salt, and cinnamon.

4. Work in the cold butter till the mixture is crumbly.(use two knifes or a pastry cutter)

5. Stir in the candied ginger.

6. In a separate bowl, whisk together the eggs, milk, and vanilla till frothy.

7. Add to the dry ingredients, stirring till well blended. The dough should be cohesive.

8. Pour out the dough onto a lightly floured surface.

9. Mold into a 7 inch circle and 1 inch thick.

10. Cut into eight sections

11. Paint the dough with a bit of milk then sprinkle some sparkling sugar or cinnamon sugar, if desired.

12. Bake for 15 to 20 minutes, till golden brown.

13. Remove from the oven and let rest for 5 minutes or so before serving.

14. Best enjoyed warm.

I used candied ginger, but you can use crystallized ginger too. Either way, it’s going to taste out of this world. 

This is a great recipe. There are no "scones" about it.

Thanks for the opportunity to allow me to guest post for you. I wish you great health and will have you in my thoughts and prayers.

To get more great tasting healthy recipes, don't forget to stop by and visit Nosh My Way.

Heart Healthy Stuffed Peppers

Today I am so happy to introduce Anne Papina from Webicurean. I met her in San Francisco a year ago and just loved her right away. She even was so nice and drove me back to my hotel because I didn't know the city and it was in a kinda shady area. Thank you Anne!!! 

So here is her recipe! Enjoy and please stop over to Webicurean for more amazing recipes!

These low-fat, low-sodium peppers are stuffed with a mixture of turkey, rice, quinoa, spinach, and salsa and are packed with flavor.

First, spray your baking dish with the olive oil spray. Then wash and halve the peppers lengthwise, removing the white pithy ribs, the stems and the seeds. Line these up in the pan and set aside.

Spray a large non-stick skillet with the olive oil spray, then sauté the onions and garlic until they start to brown. If they give you any trouble sticking, a quick splash of water or broth will fix that.

Add in the ground turkey, breaking it up as it browns. Once the turkey is cooked, stir in the spices, the salsa, rice and quinoa, and heat through.

Turn off the heat and toss in the spinach. Be sure to chop it up better than I did.

Pack the turkey mixture into the pepper halves so that they’re bulging. About a cup of filling. Then sprinkle the cheese over the top.

Bake until golden and the peppers are tender.

Serve with a nice tossed salad or directly on a fresh plate of greens.

Gluten-Free Stuffed Peppers

 Author: Anne Papina from Webicurean

Ingredients: 

• 5 bell peppers (mix it up with red, yellow, and orange)
• Olive oil spray
• 1 medium-sized yellow onion, chopped
• 3 garlic cloves, minced
• 20 oz package ground turkey
• 1 tsp ground black pepper
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 (12-16 oz) jar pico di gallo or your favorite low-sodium salsa
• 2 cups fresh baby spinach, rinsed and chopped
• 1 cup cooked quinoa
• 1 cup cooked brown rice
• ½ cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F.
2. Cut the peppers in half lengthwise, and remove the white pithy ribs along with the seeds and stems.
3. Spray baking dish with olive oil spray and arrange peppers in the dish.
4. Spray a large non-stick skillet with the olive oil spray. Sauté the onion and garlic over medium heat until it starts to brown. If the onions and garlic start to stick, add a splash of water or broth to deglaze the pan.
5. Add the ground turkey to the pan, cooking until lightly browned and breaking it up as it cooks. Stir in the black pepper, chili powder and coriander.
6. Next add the salsa, the quinoa and the rice, heat through. Remove from heat and stir in the chopped spinach.
7. Pack the turkey mixture into the pepper halves so that it’s heaping, about a cup (see pictures). Sprinkle the tops with the cheddar cheese and bake about 40 minutes or until the peppers are tender. Serve immediately.

Notes

Save some time–cook the brown rice and quinoa together. In a medium pot, bring 2 cups chicken broth to a boil. Stir in ½ cup brown rice. Cover, reduce heat and simmer for 20 minutes, then stir in ½ cup quinoa and cook covered for an additional 15 minutes. Turn off burner and let sit for 5 minutes.

Healthy Gluten-Free Funfetti Pancakes

Healthy Gluten-Free Funfetti Pancakes

While I am busy recovering in bed, I thought I would share with you these Healthy Vegan, Fat free + Low calorie Gluten free Funfetti Pancakes from Bake n Beebz. Yummy!

Click here for recipe: http://bakenbeebz.blogspot.com/2011/08/healthy-gluten-free-vegan-funfetti.html

Pineapple Upside Donuts with Coconut Icing

Hi everyone, I’m Michelle from Raising Amelia Rose. Christi has been a friend of mine long before our blogging days! She has been such a culinary inspiration, and has been key in helping me see that I don’t have to live without because of my celiac, rather I can make wholesome gluten free treats and meals. I am happy to be on a guest on her blog as she recuperates.

Today I am sharing my Pineapple Upside Donuts with Coconut Icing and coconut flakes!  I hope you enjoy these as much as my family does.

Gluten-Free Pineapple Upside Donuts with Coconut Icing 

from Raising Amelia Rose

Ingredients: YIELDS 1 Dozen Donuts

•    2 c. All purpose Gluten free flour

•    3/4 c.  brown sugar

•    2 tsp baking powder

•    1 tsp salt

•    3/4 c. milk

•    2 eggs

•    2 tsp vanilla

•    2 tbsp butter, melted

•    12 pineapple rings

For the Icing:

•    1 c. confectioners' sugar

•    ½ can Pure coconut milk  (set in fridge to chill for a minimum of 30 minutes)

Top with ½ c. coconut flakes

Directions For Donuts:

•    Preheat the oven to 325 degrees.

•    Set pineapple rings inside donut wells

•    Mix the flour, sugar, baking powder, and salt together in a bowl. Add the milk, egg, vanilla, and melted butter. Mix until well blended.

•    Pour the batter into a large zip lock bag. Snip off a corner of the bag and pipe the batter evenly into a 6 well donut pan (you will have enough batter for 1 dozen, so set bag aside with spout side up)

•    Bake for 11 minutes, or until tooth pick inserted comes out clean. Cool in pan 3 minutes, then transfer to wire rack.

Directions for Icing:

•         Mix coconut milk and confectioners sugar on med speed with hand mixer, or stand mixer for approx. 7 minutes

•         Drizzle icing over pineapple side of donuts and top with coconut flakes.

 These donuts are moist and messy, so grab a napkin and enjoy!

SAN DIEGO SPIRITS FESTIVAL

This will be my first day back on the job August 24th and 25th. Hope all of you Southern California readers can go so I can meet you there!

PHOTOS  |   TICKETS  |   SATURDAY|  SUNDAY

SAN DIEGO SPIRITS FESTIVAL

SHAKE  IT UP AT THE PORT PAVILION ON BROADWAY PIER Whet your whistle with tasty tequilas, raucous rums, magnetic moonshines, vivacious vodkas, genteel gins, wild whiskeys, marvelous mezcals, and more... Drop Dead Dames Burlesque Brazil Carnivale SAMBA Pin Up Girl Fashion Show Caribbean/Pop/Dance Diva!!INDIGO...   Craft Cocktails Bartender Battles Chef/Bartender Shakedown Chef Demonstrations Craft Beer Bayside Arts Festival SO MUCH MORE! GET YOUR TICKETS NOW

The COUNTDOWN  is ON for the MOST ANTICIPATED EVENT OF THE SUMMER!!  DON'T WAIT FOR SOMETHING BETTER TO HAPPEN THE WEEKEND OF AUGUST 24 -25! SHAKE IT UP AT THE SAN DIEGO SPIRITS FESTIVAL!! US TRAVELER Named us one of the TOP 5 'Must-Try' Festival of the Year WORLD WIDE! FODORS NAMED US ONE OF THE TOP 5 COCKTAIL FESTIVALS IN AMERICA!

The Road to Recovery

Hi guys! I don't have a post for you today. Just taking a quick minute to update you all on my cancer battle.

Thank you for all of your prayers! I am doing well. The surgery was much more eventful than originally thought. When they went in, they found another tumor that was the size of a baseball, hanging off the back of my uterus. So I ended up with a big incision on my lower abdomen. It was the only way they could get it all. They were able to remove all of it, thankfully.

I am so blessed to have such tremendous friends and  family. My sister flew here from Seattle and has been cooking and cleaning for me non-stop. My home is full of flowers and cards and my love cup is overflowing.

Now I am in bed 24/7 with my percocet and candy crush saga, counting the days until I am well enough to get back into my kitchen! Type at you all very soon!!!

<3 christi="" p="">

Eggplant and Lentil Cream Curried Soup

Hi there "Mom What's for Dinner" fans!  My name is Ramona and I coming over to visit  today from a blog called Curry and Comfort.   My blog is not all about curry... but I do love it with a passion. I also do a lot of dishes from all around the world including American comfort foods.    One of the best parts about blogging is meeting so many fun and friendly people that share my same passion for cooking.  I have been lucky enough to be blogging buddies with Christie for a few years now.  She has always been such a wonderful and caring lady.  Christie and I bonded over one of my curry recipes she tried and it's been a wonderful recipe sharing friendship since then.  Today, I made an Eggplant and Lentil Creamed Curried Soup.  I hope you enjoy this gluten-free veggie and lentil based soup that is full of flavor and healthy protein.  It certainly is a full meal in a bowl.  If you are vegetarian or even vegan you can substitute vegetable stock as the soup base.  I ate a few bowls of this soup the first night I made it and the leftovers were just as tasty.  Hope you enjoy. 

Ingredients:

1 large eggplant cut into small dice

2-3 cloves garlic grated or minced

1 medium onion finely chopped

salt and black pepper to taste

1/2 tsp ground turmeric

1 tsp ground cumin

red chili powder or cayenne to taste

1 tsp curry powder ( I used McCormick Brand)

1 cup washed and rinsed masoor lentils

6-8 cups chicken or vegetable stock

1 (15oz) can coconut milk (unsweetened)

1-2 tsp lime juice

Directions:

Finely dice eggplant.  Heat 2-3 Tbs canola oil in large pot.  Add onion and garlic and saute for 1 minute on medium heat.

Then saute the eggplant with salt and pepper.  When the eggplant cooks down, add the curry powder, turmeric, cumin powder and red chili powder. 

Next wash the lentils well.  Add lentils to the pot with eggplant and chicken broth or vegetable broth.  Cook for 20-25 minutes.  Season with salt as needed.

Cream soup with emulsion blender or do it batches in stand blender.  Be careful with the stand blender by not over filling the jar.  Once the soup is creamed, add coconut milk and lime juice and cook for another 2-3 minutes.  Serve hot. Enjoy.

 

Tomato Avocado Caprese Salad

Well this is it. Today is the day. Bye bye cancer! I go in for surgery at 1pm PST. Prayers are appreciated!!!

In my absence, I am sharing a great picnic, or party appetizer from Cook Eat Paleo. For the recipe, simply click on the link below and show the author some love! 

Tomato Avocado Caprese Salad

Birthday Cake Smoothie

Hi Everyone! I am Jennifer from Peanut Butter and Peppers, I am filling in today while my friend Christi is recovering. I had the honor of meeting Christi last year at the FoodBuzz event and ever since then we have become friends. We had so much fun causing trouble all over the streets of San Francisco! I love Christi! She is one fun and courageous woman!! You get better soon, I know you will beat this, I have no worries about that!!! Here is a picture I happen to have handy of Christi and I.

So for today's recipe, I thought I would share a fun smoothie for Christi that would perk up her spirits. This is my Birthday Cake Smoothie! This smoothie is healthy, low calories and gluten free! It's quite amazing! If you never thought about drinking cake batter, this recipe will change your mind!! It's made with greek yogurt, non-fat milk, vanilla extract, stevia and butter extract. 

 

 In case you have never heard of butter extract, the brand McCormick carries it, but I found it hard to find, unless you have a big grocery store. So I did some googling and found that the company J.R. Watkins carries it. It's a fantastic extract that gives the taste of butter without actually using butter, plus no fat or extra calories! You have to love that!! I'm all about saving calories!! 

 

Birthday Cake Smoothie

Ingredients: 

1/2 cup non-fat milk, or your favorite kind 

1 cup greek yogurt plain or vanilla 

1 tsp. butter extract 

2 tsp. vanilla extract (omit if using vanilla flavored yogurt) 

2 pkt. stevia (to taste) 

1 cup ice 

Directions: 

Place all ingredients in a blender and process until combined and smooth. 

Note: Start off with 1/2 teaspoon of the butter extract and work your way up from there. Depending on the yogurt you use, the extract can be very strong. Also, if you use vanilla yogurt, do not use the vanilla extract.

 

 I hope you enjoy today's recipe. In case you don't know, I am such a smoothie freak! I make them all of the time and they are so much fun to create all different kind of drinks! Have a wonderful day! Christi, get better soon, we need you back posting all your wonderful recipes! 

Toodles, Jennifer

Spiced Salmon Kebabs

Today I found for you a great recipe for Summertime from Prevention RD. These Spiced Salmon Kebabs are perfect for the grill. For the recipe, simply click the link below. 

Spiced Salmon Kebabs