O is for Oranges

This morning is another rush rush rush morning for me.  Today's food is oranges! I just love them suckers. I could eat them all day and night.

Today's recipe is one out of about a million takes on the classic Orange Julius. I'll never forget the first time I tried an orange julius. I was at the mall with my mom and we were having a day for just the two of us. She took me to a cafe in the mall who served their own version of Orange Julius. Ever since then I was hooked. So yummy and so perfect during the hot weather! This one is one of my favorites. I got it years ago from a vegetarian magazine. I've adapted it by adding half and half to make it extra rich and creamy.






Orange Smoothie
1 6oz can frozen orange juice concentrate, frozen
1/2 cup half and half
1/2 cup vanilla soy milk
1 cup water
1 cup ice cubes


Place orange juice, half and half, soy milk, and water in blender and blend till smooth. Adding a couple of ice cube at a time blend till smooth. Serve and enjoy!

E is for Espresso

So I debated today about what I wanted post food wise. There are the obvious choices of eggs and eggplant or the lesser thought of endive and escarole. But today I decided to appease my coffee loving friends. I would like to note that I personally do not like espresso/coffee nor do I like the smell of it. However I do understand why so many love it.


Espresso is low in calories and high in caffeine. So it can make for a great wake me up perk but in some it can cause irritability, stomach problems, head aches, and restlessness.



For today's recipe I decided to harken back to my college days. I had a roommate who adored coffee. Morning noon and night you would find her drinking it down like it was the last cup of coffee in the world. I remember one summer her making herself some popsicles with a leftover pot of coffee. Of course being college students she added some Kahlua to it. So here's to Amber where ever she may be.Warning the following recipe is for adults only as it contains alcohol.

Icy Espresso Kahlua Pops
3 cups cooled espresso
1/2 cup milk (may omit or adjust to your favorite level of lightness)
1/3 cup chocolate syrup
1/2 teaspoon cinnamon
3 tablespoons Kahlua (may omit or change level to preference)
1/2 tablespoon vanilla extract
2 tablespoons light brown sugar (may adjust to favorite level of sweetness)

Mix together all ingredients and pour into either molds or dixie cups. If you use dixie cups just gently place aluminum foil over top then poke Popsicle stick through the center. The foil will keep it in place so that it freezes in the middle of he pop. Freeze overnight until solid.

B is for Blackberry

Here is day two. For day two I decided to go with blackberries. These yummy berries (though they are not really berries they are actually an aggregate fruit) are a healthy sweet addition to any diet. At just about 75 calories in a cup they are also a wonderful snack for the calorie counter. They have vitamins E, C, and K. They are also packed full of antioxidants. They are best enjoyed during the mid to late summer.









The following photo and recipe is curtsey of Becky at Girl Interrupted Eating Please check out her blog and twitter page for other wonderful recipes. Please do not post any of her recipe/photos including the one below without contact her first. The only changes I have made to her recipe is to put them into the standard American Measurements.

 

Blackberry Bakewell

Blackberry Bakewell
Shortcrust Pastry to fill a 12 inch tart tin
1 1/4 cup of plain flour
1/2 cup of butter
3tbsp of water

1. Sift the flour , add the butter and rub in with your fingertips


2. Add the water and mix to form a dough


3. Wrap in cling film and chill for 20 minutes

Bakewell Filling
2 cups of blackberries
1 1/4 cups butter
1 1/4 cups caster sugar<---aka baking sugar, or superfine sugar
2/3 cup ground almonds
1/2 cup plain flour
1 tsp baking powder
3 medium eggs
1 fresh vanilla pod/ 1 tsp vanilla extract

1. Preheat the oven to 350


2. Roll out the pastry and line a greased tart tin, line with baking paper and baking beads.


3. Bake blind for 20 minutes .


4. Simmer the blackberries for 10 minutes uncovered to break them down and concentrate the juice. Carefuly taste and add a little caster sugar if they are too sour.


5. Meanwhile make the filling , if you are using a vanilla pod scrape the seeds from the pod


6. In a food processor blend together butter sugar until creamed.


7. Add the almonds , flour baking powder eggs and vanilla


8. Mash the blackberries with a fork to break them down a little, spread across the bottom of the pastry case, then spoon the almond mixture on top and spread out evenly


9. Return to the oven for 40 minutes until golden on top


10. Dust with icing sugar