Southern Sweet Tea Ice Cream (Delightfully Non-Dairy) for Food 'n Flix August: The Help

I have to confess that I have yet to read the novel, The Help by Kathryn Stockett. I have meant to read it ever since it was published and especially before the movie  came out but for some reason or another it never happened. So I can't enter into the usual debate of which is better, book or movie. I am going to assume that as usual, the book wins. Which in this case would make it an excellent book because the movie is quite good.

I have seen the film a few times and I was happy to watch it again when Glennis of Can't Believe We Ate picked the film version of The Help for our Food 'N Flix movie for August. The story of not-so-conventional Southern belle and budding writer Eugenia ("Skeeter" ), who returns home from her university graduation and finds that she isn't comfortable with the racist attitudes of her friends and family. She pitches a book, based on the perspective of "the help" to a New York editor. The book chronicles the lives of the black housekeepers and maids who spend their lives taking care of white families and raising the children. Skeeter solicits the help of her friend's maid Aibileen and Aibileen's friend Minnie to write her expose which has huge effects on Skeeter, the maids who give her their stories, and the entire community. The acting is excellent--Viola Davis, Octavia Spencer, Emma Stone, Bryce Dallas Howard, Allison Janney, Sissy Spacek to name a few. The movie puts the viewer through the gamut of emotions--laughter, tears, anger, and of course, in keeping with the Food 'N Flix mantra, there is plenty of tasty food and Southern cooking to behold.

After seeing the many glasses of iced sweet tea consumed throughout the movie, I knew I wanted to make something featuring this Southern staple. I have made a lot of tea sorbets  and granitas lately, but I wanted something creamer and decided to go with ice cream, but a non-dairy version. Looking for a recipe as a starting point I googled "vegan sweet tea ice cream" and found this Sweet Tea Ice Cream recipe from Wheeler's Frozen Dessert at Madcap Cupcake. Turns out it was the perfect recipe and it produced non-dairy ice cream that is among the creamiest and best I have ever had. It tastes like pure indulgence and would be a perfect dessert for a Southern-style bridge party on a warm day.

Notes/Results: I made a few small changes based on what I had on hand--using a coconut flavored black tea, vanilla almond milk, and cornstarch instead of arrowroot to thicken the mixture. The result--creamy, sweet but not overpowering, with a lovely tea flavor. I originally added the raspberries to perk up the weak tea-colored ice cream for photos, but they pair so well with it that I would recommend serving this ice cream with fresh berries and a buttery cookie crisp.

Thanks to Glennis for a great summer movie pick. The deadline for this month's Food 'N Flix entries is August 30th. If you missed out this round and you love movies and food, consider joining in for September's film, It's Complicated, hosted at Beyond the Peel.

 

Zucchini-and-Mint Gazpacho with Radish Salsa: One Last Cold Summer Soup for Souper (Soup, Salad & Sammie) Sundays

I had planned on making a hot soup this week since I have been on such a cold soup kick lately. Then I stumbled across this Zucchini-and-Mint Gazpacho in the September 2012 issue of Coastal Living magazine. It was just so pretty and fresh-looking and a great way to use up late-summer produce. It's good to finish out August with something cool and refreshing.

Zucchini-and-Mint Gazpacho with Radish Salsa

Aran Goyoaga, Coastal Living, September 2012 

(Makes 6 Servings)

Prep: 15 Minutes / Chill: 1 Hour

1 lb zucchini, cut in half lengthwise and sliced 

1/3 cup sliced green onions

1/4 cup fresh mint leaves, plus more for garnish

1 Tbsp red wine vinegar

1 slice gluten-free bread, torn into pieces

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

1 garlic clove, minced

1/4 cup olive oil, divided

1/2 cup finely chopped radish

1 Tbsp finely chopped red onion

1 Tbsp finely chopped chives

1 Tbsp finely chopped cilantro

optional garnishes: fresh chives and parsley flowers

Combine the first 8 ingredients with 3 tablespoons oil and 3/4 cup water in a blender; puree until smooth. Taste and adjust seasonings, if necessary. Cover and chill 1 hour.

Combine radish and next 3 ingredients in a small bowl. Add remaining 1 tablespoon olive oil, tossing to coat. Pour gazpacho into bowls, and top evenly with radish salsa. Garnish, if desired 

Notes/Results: This is a great little soup--simple to make and full of layers of delicious flavor. The radish, onion and herb salsa adds a nice little contrast in texture too. I didn't have gluten-free bread on hand so I just used a piece of sourdough and it worked just fine. I didn't have any chives or parsley that had gone to flower, but I think the contrast of color between the soup and salsa topping is quite pretty on it's own. I liked this soup a lot and would make it again.

It's a summer slowdown and very quiet here in the Souper Sunday kitchen this week, but I can always count on Janet from The Taste Space to join in. She is here with a pretty purple Blueberry, Lentil and Walnut Spinach Salad and she says, "I first tried tarragon last year and since discovered it is an easy-to-grow perennial. Tarragon has a subtle anise flavour that I like, even though I don’t like licorice. Here, I pair it with blueberries in a delicious dressing sweetened by dates. Coconut-sauteed onions make this a luscious dressing with a hint of citrus from the lemon.Wanting a hearty main-course salad, I paired it with French du Puy lentils and spinach. Toasted walnuts add a satisfactory crunch and fresh blueberries provide bursts of sweetness. Definitely one of my favourite salads, to date, I feel like this is definitely the summer of salads!"

 

Thanks to Janet for keeping me company this Sunday. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy week!

Zucchini with Roasted Peppers, Corn and (Cashew) Cream: Rich and Velvety Comfort Food

To be honest I wasn't expecting all that much from this recipe. I really cooked it for two reasons. The first was that I have been having fun "playing" with cashew cream (that wonderful alternative that makes eating mostly dairy-free almost easy) and wanted to try it in this dish. The second reason is after deciding I might as well just have the last book in my Rick Bayless collection, I bought Authentic Mexican and have cooked from it exactly zero times since we started cooking with Bayless at I Heart Cooking Clubs. The book intimidates me. It's not that I think I can't handle the recipes--it's the time factor. The recipes seem way more involved than the quick and easy ones in Bayless' Mexican Everyday and life right now makes involved cooking just about the last thing I feel like doing. 

When I found the recipe for Zucchini with Roasted Peppers, Corn and Cream (Calabacitas con Crema), it seemed simple enough and I figured I could use the half hour of "sweating" the zucchini to chop up everything else and puree the cashew cream from the nuts soaked the night before. With the thick (more like sour cream) cashew cream that I used, this dish was rich, velvety, satisfying and much better than the "pretty good" that I expected--it was actually very good. I served it over brown rice as a main dish and I don't think anyone would be able to tell it was vegan, dairy-free and of course much lower in saturated fat and cholesterol. My changes are in red below.

Rick says, "This recipe comes from the cafeteria that we lived above in Mexico City, where it was served as a main dish--without any meat whatsoever. In addition to featuring it as a light main course with tortillas and a salad, I use it as a side dish..." 

Zucchini with Roasted Peppers, Corn, and (Cashew) Cream
Adapted from Authentic Mexican by Rick Bayless
(Yields about 2 cups, 4 servings)

1 pound (4 small) zucchini, ends trimmed and cut into 1/2-inch cubes
1 scant teaspoon salt, plus a little more to season the sauce, if necessary
1 tablespoon unsalted butter (I used Earth Balance Spread) 1 tablespoon vegetable oil
kernels cut from 1 large ear fresh sweet corn (about 1 cup) or 1 cup frozen corn, defrosted (I used about 2 cups fresh local corn) 1 fresh chile poblano, roasted and peeled, seeded and sliced into thin strips
1/2 medium onion, thinly sliced
2/3 cup thick cream or whipping cream (I used cashew cream--see recipe link above)

"Sweating" the zucchini: In a colander, toss the zucchini with salt; let stand over a plate or in the sink for 1/2 hour. Rinse the zucchini, then dry on paper towels.

Cooking the vegetables: Heat the butter and oil over medium-high in a skillet large enough to hold the zucchini in a single layer. When quite hot, add the zucchini and fry for 8 to 10 minutes, stirring frequently, until the zucchini is browned and just tender. Remove the zucchini, draining as much butter and oil as possible back into the pan. Reduce the heat to medium.

Add the corn kernels, chile and onion. Stir regularly until the onion is lightly browned, 8 to 10 minutes.

Finishing the dish: A few minutes before serving, stir in the creamy and the zucchini and simmer for a few minutes, until the cream is reduced to a thick glaze. Add a little salt, if necessary, scoop into a warm dish and serve. 

Notes/Results: This is a wonderful summer dish when made with fresh local corn and zucchini and a rich but not heavy sauce. The roasted poblano adds a very subtle warmth (I roast mine on my gas burner to make it fast and easy and so as to not need to heat up the oven), and I finished the sauce off with a little smoked sea salt and freshly ground black pepper. I made a fairly thick cashew cream which didn't really cook down into a glaze like the recipe suggested but I think that actually enhanced the dish--as did the extra corn. It worked well with the brown rice, but was equally delicious scooped up in tortillas. I will make this again--maybe tossing some spinach in the next time for extra nutrition.

It's Potluck week at I Heart Cooking Clubs and you can check out what the other participants made this week by going to the post and following the links.

 

(Raw, Vegan) Home-Style Minestrone Soup: A Little Taste of Summer in a Bowl for Souper (Soup, Salad & Sammie) Sundays)

You can think of this raw, vegan Home-Style Minestrone as an Italian gazpacho, but I think of it as a little bit of summer in a bowl. Make this with the freshest tomatoes and herbs you can get--each flavor comes through on its own--the sweetness of the tomatoes, a subtle heat from the cayenne, the crunch of the zucchini and the fresh, green taste of the herbs.   

Home-Style Minestrone Soup

Ani's Raw Food Kitchen by Ani Phyo

(Makes 4 Servings)

Soup Base:

1 cup sun-dried tomatoes

2 cups water

3 stalks celery, roughly chopped

2 cloves garlic

1/4 to 1/2 tsp cayenne 

1 tsp sea salt

3 cups tomato, diced

Soup Toppings:

1 zucchini, chopped

1/2 cup basil leaves, chopped

1/4 cup oregano leaves

1/4 cup extra virgin olive oil

pinch fresh ground black pepper

Soak sun-dried tomatoes for 10 minutes in 2 cups of water, or until they soften.

Blend 2 cups of soak water from the sun-dried tomatoes with the celery, garlic, cayenne, and sea salt until smooth.

Add fresh tomatoes and soaked sun-dried tomatoes to the blender. Blend on low, making sure to leave a chunky texture, like that of a chunky marinara. This isn't supposed to be a smooth soup base. 

To serve, place zucchini and herbs into soup bowls. Pour soup into each bowl. Top with a swirl of olive oil and balck pepper.  

(Note: Soup base with toppings will keep for one day in the fridge.)

Notes/Results: This is a soup that tastes best at room temperature. Take the veggies out of the fridge a while before making it, use warm water to soak the sun-dried tomatoes and all of the flavors come out. If you "can't do" cold soups, heating it lightly would be just fine too. This is a light but satisfying soup--wonderful for a warm lunch or dinner starter. I would make this again.

Let's take a look into the Souper Sundays kitchen and see who is here.

Elizabeth from The Law Student's Cookbook is back this week with a Slow Cooker Lentil Vegetable Stew and says, "This week has been a pretty mellow week compared to what the rest of my semester is going to look like. Two of my classes got cancelled the first week of school, so instead of two nights of needing quick dinners (rather, slow cooked dinners,) I only had one. During the middle of my Prosecutorial & Defense Ethics my stomach started grumbling. I was happy to find this slow cooker stew when I got home."

Janet of The Taste Space has a soup and two salads to share. First, this hearty chowder. Janet says, "I had been eyeing this recipe for a Sweet Pepper Coconut Corn Chowder for a while.  A creamy coconut-based soup filled with chickpeas, red peppers with a dash of heat from chiles. However, I was turned off by using not 1, but 2 cans of coconut milk (that’s just plain superfluous). While I know it would be even more decadent with 2 cans, I opted for just one can of full-fat coconut milk.  When I made this I didn’t have fresh corn, so I substituted a can of cream-style corn but fresh corn would be uber delicious."

Janet made this fun and portable Salad in a Jar with Topaz Dragon Ginger Dressing and says, "It might not seem like it, but sometimes I can be lazy. In the morning, while rushing out to the gym, I might have 30-45 minutes where I munch on some fruit, drink some tea (if I am lucky) and gather my breakfast and lunch (and sometimes my dinner, too) for the road. I have all the right intentions for eating salads, but come a rushed morning, the last thing I want to do is rinse and spin my greens and chop some veggies. I now have the ultimate solution: pre-chopped salads ready to go in a Mason jar!"

Finally Janet shares this pretty Mango and Snap Pea Noodle Salad with Tangy Peanut Dressing. She says, "Sweet mangoes and sugar snap peas are paired with a tangy, acidic (in a good way) peanut dressing, spiced with green onions and tossed overtop peppery Asian baby greens (bring on the mizuna!). I also added kelp noodles, to add a bit more bulk. They are great additions to salads since they don’t slurp up the extra dressing. Light and refreshing, yet still substantial. Perfect to eat during this hot summer." 

Stash of Simple Kitchen Seasons brings this sweet and artful Tomato and Stone Fruit Salad and says, "This is a light summer salad that uses two types of tomatoes along with nectarines and plums, chorizo sausage and prosciutto. It’s perfect for an appetizer or salad course. If you’d rather have a vegan version instead, omit the prosciutto and chorizo sausage. Use only the ripest tomatoes and stone fruits in this salad. Your taste buds will thank you."

Torwen of Torwen's Blog is here with a colorful Lazy Poppy Seed Couscous Salad and says, "It is a super rich source for calcium and B-vitamins. But, and this may be to your disappointment, the poppy seeds are nearly free of opiates. In Eastern Europe, Germany, and Austria it is a cherished ingredient for cakes. But rarely used in savoury dishes. So instead of baking I turned to cooking, or rather, since the weather is hot and summer-ish towards making a salad."

Finally we have a new face to welcome at Souper Sundays, Gwen from Saturdays With Maggie. It's especially exciting because Gwen is a fellow transplant to Hawaii from Oregon, although she lives on The Big Island and of course I did make a stop for a few years in Seattle, but hey, close enough! ;-) Gwen has a Sweet and Salty Salad featuring a unique ingredient and says, "Last weekend, as part of the Ka Hua program I'm involved in as a teacher, we participated in a service project removing 'akulikuli, or sea purslane, from delicate anchialine ponds. This low-lying plant can be found sprawled out near shoreline areas, as it can tolerate brackish water and wind, salt, and sea conditions. Also known as pickle plant, it is indigenous to Hawaii, and probably got the nickname from the salty flavor of the leaves." Welcome Gwen! 

Delicious soups and salads this week--thanks to everyone who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sunday logo on the side bar for all of the details.

Have a happy, healthy week!

 

Fresh Limeade: A Simple Summer Pleasure

I feel slightly guilty posting a simple limeade as my Rick Bayless dish this week--it isn't much of an effort. On paper the three ingredients--lime, sugar and water, aren't much of a recipe but in the glass they are refreshing and delicious. The theme at I Heart Cooking Clubs is Beach Bum--dishes appropriate for the beach. A thermos of limeade would be welcome at the beach, or maybe a big icy-cold glass when you come home thirsty, tired, and pink from the sun. A simple summer pleasure. 

Fresh Limeade 

From RickBayless.com

(Serves 5-6)

1 1/3 cups fresh lime juice
1 quart water (use sparkling water for a festive touch)
1/3 to 1/2 cup sugar

In a large pitcher, mix together the lime juice, water and smaller amount of sugar.  Taste and add more sugar if you think the limonada needs it. Serve over ice.

Notes/Results: Tangy and thirst-quenching on a warm day. I left mine  little stronger and less sweet, adding a glass full of ice and some sparking water to change it up a bit. A little rum would be nice too. ;-)

You can see what beach-worthy treats the other IHCC participants made this week by going to the post and following the links.

Happy Weekend!
 

Yellow Tomato Gazpacho with Cilantro OIl and Avocado for Souper (Soup, Salad and Sammie) Sundays

Another cold soup and another gazpacho because those are the recipes that are catching my eye right now. This Yellow Tomato Gazpacho comes from Clean Eating magazine  and I was attracted both by the color and by the topping of cilantro oil and chopped avocado. I tossed it into the blender in the morning and it was perfectly chilled and ready to go by dinner time. It's a refreshing summer night starter with a salad or maybe some of this ceviche.

Yellow Tomato Gazpacho

Chef Raj Dixit, Cleaning Eating August September 2012

(Serves 8)

1 3/4 lb yellow beefsteak of vine tomatoes, halved

1 cup peeled, seeded and chopped field-grown cucumber

1 cup chopped yellow bell pepper

1/2 cup chopped yellow onion

1/2 cup 100% orange juice

3 Tbsp extra-virgin olive oil

2 Tbsp white balsamic vinegar or fresh lime juice

2 small cloves garlic

1 jalapeno chile pepper, seeded

sea salt and fresh ground black pepper to tatse

Arrange a fine mesh strainer over top of a medium bowl. Squeeze tomatoes over top of strainer, discarding seeds and preserving flesh. Chop tomato flesh.

In a blender, combine tomato flesh, cucumber and bell pepper and blend until smooth. Add reserved tomato juice, onion, orange juice, oil, vinegar, garlic and jalapeno and blend until combined, Season with salt and black pepper. 

Cover and refrigerate for several hours (Overnight is best, if possible) before serving. 

Garnish with cilantro oil and avocado if desired. (recipe below)

Cilantro Oil: In a blender, blend one bunch of cilantro leaves and 8 oz grape seed or sunflower oil until smooth. Drizzle 1 tsp mixture over each serving of gazpacho. If desired, garnish with finely chopped avocado for a bit of creamy texture. Note" leftover oil can frozen for other uses.

Nutrients Per Serving: (1 cup): calories: 84, total fat: 6g, carbs: 8g, fiber: 1g sugars: 3g, protein: 1g, sodium: 41mg, cholesterol:0mg

Notes/Results: Slightly sweet, a little tangy and with a subtle kick from the jalapeno--it's a sunny bowl with plenty of flavor. I used some local yellow cherry tomatoes because they were easier to find at the farmers market this week. I just tossed them into the blender--no straining the seeds or anything--making this soup take just minutes to make. Besides a pretty color contrast, he cilantro oil and avocado add a lot to this simple soup in both flavor and texture so I recommend using them. I would make this one again.

We have a few good friends in the Souper Sundays kitchen today, let's take a look.

Joining me in summery gazpacho is Joanne of Eats Well With Others, here with Moroccan Red Gazpacho. Joanne says, "This gazpacho right here is infused with Moroccan spices so that even though the temperature may be cold, it gives off an aura of warmth. ... And did I mention that it goes just about perfectly with melty cheddar cheese sandwiched between two slices of sourdough bread (otherwise known as grilled cheese)? Because that's the truth.  I speak from experience. So even if you think you're not into cold soup, I highly advise you to give this a whirl.  It'll help make these hot humid summer days at least slightly more bearable.  And it will make your taste buds happy.  Win/win."

It's always nice to have Lea Ann of Cooking on the Ranch at Souper Sundays. This week she brought Cuban Shrimp Stew and says, "This is one of those dishes that smells so good while it’s cooking that it drives you wild.  And there’s not even any bacon involved. And once you’re done dicing and slicing, it’s an easy fix. Besides being delicious, look at that vivid brick red color from the tomato paste and cayenne. Looks beautiful sitting on that bed of fluffy white rice doesn’t it? And the flavor?  It’s loaded! Sweet onions, bell peppers, celery, garlic and a great lineup of spices. The shrimp is added after marinating in a delicious combo of lime, garlic, oregano and cumin."

Janet of The Taste Space has two salads to share this week. First this Thai Green Papaya Salad, about which she says, "I quickly realized that if I had to shred the papaya and carrot by hand, this could take a while, so I whipped out my food processor to help. I added long beans to the recipe and bruised them with the blade, which seemed to be in more traditional recipes. The rest of the dressing was tangy from the Kaffir lime leaves, lime juice, fresh garlic and chile flakes. The nuts offered a nice textural contrast in the tangle of noodly vegetables. Adjust the dressing to suit your own tastes. Trust me that the salad will have a great mixture of hot, sour, salty and sweet. Refreshing during these hot summer days."

Next Janet made this Tahini-Dressed Zucchini and Green Bean Salad with Sun-Dried Tomatoes. She says, "While this may seem initially like a finicky salad, look at it as a main course to soothe your qualms. Relish in cooking each component to bring out its best: lightly sear the zucchini until golden, then dress in some lemon juice and chile flakes. Steam your green beans until tender crisp. Plate on top of your favourite baby greens, sprinkle with chopped sun-dried tomatoes and drizzle with your dressing. ... Enjoy this best as a warm salad directly after preparing it. Leftovers are nice cold when slathered in the dressing."

Debbie of Easy Natural Food brings a creamy Mediterranean Cucumber Salad and says, "I was inspired to go tangy by this Sweet Cucumber and Feta Salad recipe, but I didn’t have all of the other ingredients, so I improvised with what I had on hand – radishes, kalamata olives and fresh basil from my garden. If I had red onion, I definitely would have added that. Fresh tomatoes would work in here too (rapidly heading into Greek salad territory). The result was a tasty, crisp, refreshing side salad for our Saturday evening BBQ. Perfect!"

Some wonderful soups and salads this week--thanks to everyone who joined in. If you have a soup, salad, or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy week!

 

(Opah & Ahi) Ceviche Salad with Avocado, Cilantro and Green Chile

Judging by the color, I suppose that I could have made this Ceviche Salad with Avocado, Cilantro and Green Chile for last week's Green theme at I Heart Cooking Clubs but since it has chile in it, I am making it for this week's Feel the Heat. I used serrano chiles--one for the half-batch of the recipe and another half chopped up and mixed into the ceviche for a little extra kick. For the fish, I used local opah (moonfish) and ahi (tuna).

When making ceviche, use the freshest fish you can get--although the acid (lime juice) in the marinade alters the protein structure in the fish, making it have the texture of cooked fish, it does not kill bacteria or parasites as well as heat and cooking does. Partnered with the creamy chunks of avocado and tangy lime this ceviche made for a refreshing and very tasty light dinner.

(Opah & Ahi) Ceviche Salad with Avocado, Cilantro and Green Chile

Mexican Everyday by Rick Bayless

(Serves 4)

1 cup fresh lime juice

2 garlic cloves, peeled and roughly chopped

1 cup (loosely packed) roughly chopped cilantro

fresh hot green chiles to taste (I used serranos), stemmed and roughly chopped

salt

1 to 1 1/4 pounds sashimi-grade bone-less, skinless fish (I used opah and ahi), cut into 1/2-inch cubes OR 1 to 1 ¼ pounds medium-to-small cooked shrimp

1 ripe avocado, pitted, flesh scooped from the skin, and cut into ¼-inch cubes

1 large head Boston/butterhead lettuce leaves separated

1 green onion, roots and wilted outer leaves removed, thinly sliced crosswise, or a little chopped cilantro, for garnish

In a blender or food processor, combine the lime juice, garlic, cilantro, chiles and 1 scant teaspoon salt. Process until smooth.

Scoop the fish into a large bowl. Pour the lime marinade over it and let it “cook” in the lime juice to suit your own taste: you can eat it right away (Peruvian-style) if you like raw fish, or let it “cook” for an hour or 2 if you like it more well-done; cooked shrimp need only a few minutes to soak up the flavor. (It takes about 4 hours to “cook” fish well-done in lime juice; if that is your desire, add the cilantro, chopped, just before serving to preserve its fresh color.)

Pour off half of the marinating liquid and set aside. Toss the avocado with the fish, then taste and season with additional salt if you think necessary.

Divide the lettuce among four dinner plates. Scoop a portion of the ceviche into the center of each arrangement. Sprinkle with the chopped green onion or cilantro. Drizzle some of the reserved lime marinade over the lettuce, and you’re ready to serve.

Notes/Results: So fresh and good--a great blend of tangy and spicy. I marinated my fish about an hour which was the right amount for me--still plenty pink in the center. I liked having two different fish in the mix for a slight contrast of textures--the ahi was silky and slightly soft and the opah ended up being a but firmer and flakier. Although I made a half batch of the recipe, I put the whole avocado in--because in my book, there is no such thing as too much avocado. Easy, healthy and perfect for a warm night, I will make this recipe again.