Iced Green Tea

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Shanghai, China, Spring 2009

Iced Green Tea    by Nancy Minnich Manubay.  I had the wonderful experience of being invited to visit with a good friend and her family while they where living in Shanghai, China. They were gracious enough to fly me there and entertain me for a week. I am so thankful to them for giving me the experience of exploring another culture, and of course getting to spend time with them and their children. It was truly a great experience, thank you!

Flash forward to January of 2012, when my then fiance, John, and I moved in together five months before our wedding. Both in our late 40’s, and having lived alone for most of our adult lives, this was certainly a challenge. Especially for two adults with many different tastes.

Which pictures would we hang on the wall and where? Who would use what room for an office? Every time my husband would ask where something of his would go, I would reply, “In your office.” At one point he finally said to me, “There are so many things in my office, there is not room for me in my office!” At least we were able to laugh about it.

One surprising thing we argued about was which teapot would sit on the stove, his or mine. In my mind this was insane, since mine was clearly nicer!!!  After a visit to his sister, the problem of the teapot was solved. She had a really cool electric water kettle on her counter, which we used to make our tea.

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Four cup glass bowl I use to steep the tea.

Thus my love for the Capresso water kettle began. There is no longer a need for a teapot on the stove or arguing over which one. Win-win!

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Iced Green Tea

4 c. boiling water

4 green tea bags (I use two regular and two decaf)

3 t. sugar (optional)

2 quart pitcher filled with ice

cocktail umbrella and straw (also, optional)

 

1. Boil 4 c. water and add the tea bags.  Steep for about 5 mins.

2. Remove tea bags, add sugar and stir.  (if preferred, omit sugar or adjust to your taste)

3. Pour tea over ice into a 2 quart pitcher, adding water if necessary to fill the pitcher.

4. Stir and serve over ice.

Enjoy!

~Liz

Refrigerator Oatmeal

Refrigerator Oatmeal        This is probably one of the easiest grab-and-go breakfasts you could imagine. The number of possible combinations and flavors is limited only by your own imagination. Fo…

Source: Refrigerator Oatmeal

Chicken Noodle Soup

I hope everyone is enjoying the last weekend of Summer.  I can’t believe it’s over already 😦  Anyway, I wanted to share my chicken noodle soup recipe with you.  I make it all year round, not just in the cooler months.  It’s one of my favorites.  I add lots of vegetables to make it filled with nutrients.

The recipe

1 1/2 c. carrot, chopped

1 c. celery, chopped

1/2 onion or 1 large shallot, diced

1 T. olive or canola oil

32 oz. lower sodium chicken stock

8 oz. vegetable stock

3/4 c. water

1 tomato, chopped

1/2 bag fresh spinach, coarsely chopped

1 cooked chicken breast, diced or 1/2 lb. ground chicken, cooked

1 c. egg noodles (No Yolks brand stays nice and firm)

First, I sauteed the carrots and celery in the oil, for about 10 minutes, then added the shallot for a few minutes.

Then, I added the chicken & vegetable stocks and water.

I added the diced tomato and cooked ground chicken to the soup. I chopped the spinach and put it aside.

I cooked the soup for about 20 minutes, then added the noodles and spinach.

I continued to cook for another 15 minutes, and it was ready to be served.  It makes about 4 servings. Bon appetit!

Thanks to the labor workers who helped to get our work benefits, and make our work places safer. ~Nancy

Grilled Zucchini

This one is so easy and yummy 🙂

The Ingredients

zucchini or squash

olive oil

salt

ground pepper

Preheat the grill for about 15 minutes at high heat.  Wash the zucchini, then slice it to about 1/2 inch slices.

Drizzle with olive oil.  Add salt and pepper to taste, and you’re ready for the grill.  If you don’t have a grill you can easily use a grill pan on the stove top.

I tried to alternate the position, so I could get nice grill marks, but it’s not really that important.  I turned them about every 5 minutes, and total cook time was about 20 minutes.

Enjoy the rest of your summer!  Here at my house, the leaves are starting to fall from the trees already 😦  ~Nancy

Banana Bread

Long before I learned how to cook, I was a baker.  And the strange thing about that was, I never had a sweet tooth.  So I would bake and then give it away or take it to work, where my co-workers complained I would make them fat.

I told my husband I wouldn’t be baking banana bread again until the fall because it makes the house too hot, but when I see bananas like this, they just scream banana bread.  I adapted this recipe from one that I found on AllRecipes.com

The Recipe

1/2 c. butter, softened

1 c. sugar

1 egg

2 medium ripe bananas, mashed

1/4 c. milk

2 c. flour

1 t. baking powder

1/2 t. baking soda

1/2 c. mini chocolate chips

1/2 c. toasted almond pieces

First, I mixed the butter and sugar.  Then, I added the rest of the wet ingredients and mixed it together.

Next, in a separate bowl, I mixed the dry ingredients, and added them in, a little at a time, to the wet mixture.  Last, I added the chocolate chips and almond slices.

I put the mixture in a bread loaf pan, and baked it at 325 degrees for 55 minutes. Since everyone’s ovens vary a bit, I would start checking it at about 45 minutes to see if it is done. In case you do not know how to check a baked good to see if it is done, you stick a toothpick into the center.  If it comes out clean, it’s done.  If it doesn’t come out clean, it needs more time to bake.

Because of the name of the blog, I figured it was about time I put something “sweet” on the blog.  With all the butter, this is definitely not on my diet, but we all need a treat every now and then. Enjoy! ~Nancy

Chicken Meatballs

We recently had an open house in our new home. It was nice to finally get to meet some of our neighbors.  I made these meatballs and they were a hit!

The Recipe

1/2 white onion, chopped

2 cloves of garlic, pressed

1 T.  olive or canola oil

3 lbs. ground chicken

1 c. panko bread crumbs

1 egg or 2 egg whites

2 T. dried parsley

salt and pepper to taste

Pasta sauce, I like to use the 45 oz. Ragu, Traditional sauce

I started out sauteing the onions and garlic until almost soft.

I then mixed all the ingredients together, and formed the mixture into golf-ball sized meatballs.

I baked them on a foil-lined sheet for about 20 minutes, at about 350 degrees, then finished cooking them in the pasta sauce over the stove.

They kept very nicely in the refrigerator for two days.  The day of the party, I heated it over the stove, and then put it in a crock pot to stay warm. I served it alone, but you could get some nice italian rolls, and make meatball sandwiches as well.

Enjoy! ~Nancy

Spanish Rice and Beans

Growing up, I had a hispanic stepmother who taught me how to make this recipe. She used a spice, called sofrito, in many of her recipes.  It is a wonderful mixture of vegetables and herbs all chopped up in a blender or food processor.  As far as I’m concerned, the star of this mixture is the cilantro, although my father would have disagreed.

Sofrito is made with cilantro, onions, peppers, hot peppers, and other ingredients, so when you blend them all together, it is very aromatic to say the least.  My german-blooded, meat and potato, father always hated when she made this, but to me it is oh-so-good.

Luckily, I live in an area which has a high number of hispanics, so I can by the sofrito in the freezer section of my local grocery store.  If I get brave enough to try making it from scratch, I will be sure to post the recipe.

In my teens, 20s, and 30s, I was blessed with good metabolism.  That, and I smoked. (A stimulant.)  Not so much in my 40s.  So, as a teen and young woman, I read all the fashion magazines, with all the teeny, tiny models.  I was constantly trying to stay skinny.  One of things that I read was that you shouldn’t rinse rice or pasta because you would be washing away the nutrients.

So when my stepmother showed me how to make the rice, and she rinsed it before cooking it, I argued with her that it was not the right way to do it.  She replied, “My grandmother rinsed the rice, my mother rinsed the rice, I rinse the rice, and you’re going to rinse the rice.” To this day this still makes me laugh 🙂 Enter the rice cooker!

My husband is filipino and his mother had given him this rice cooker, so we brought it to our new house.  I had no idea how to use it until one day a hispanic friend of my husbands was over, and he told me what to do.  The best part is, you really don’t have to rinse the rice!

The Rice

1 c. white rice

1 1/2 c. water

2 t. olive oil

Put all the ingredients into the rice cooker, cover, and turn it on.  This one just turns off when the rice is done.  If you don’t have a rice cooker, you can make it over the stove.  The directions usually call for twice the amount of water to rice, but that usually makes mush.  Try starting with a little less water, you can always add more at the end if you need to.

The Beans

2-3 T. of sofrito

1 T. Olive oil

1 15.5 oz. can of beans (any kind)

2/3 of a 8 oz. can of tomato sauce

1/2 packet of Sazon (Goya section)

I cooked the sofrito in the oil for a few minutes, then added the beans, with its liquid, which is why I try to use the lower sodium versions now available.  I add the tomato sauce and Sazon, bring to boil, cover and simmer over low heat until the rice is done.  The Sazon adds a lot of flavor, but the reason I only use 1/2 of the packet is because there is MSG in it and I try to avoid using too much of it.

This recipe makes about 3-4 servings, depending on portion size.  You can serve it separately or all mixed together, which is how I like it.

Enjoy! ~Nancy