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

There is no “e” in Potato Salad

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Yummy Potato Salad  

There are some very good prepared potato salads at delis and grocery stores, but generally I do not like the consistency of the potatoes.  They can be under cooked or just flat-out mushy.  With that in mind, I decided to try my hand at homemade potato salad.  The result was so creamy and luscious, I may never eat store-bought potato salad again. And, I got husband approval!

Yummy Potato Salad

4 red potatoes, peeled and diced (add 1 t. salt to cooking water)

3 T. milk

1 T. vinegar

1/2 t. salt

ground black pepper to taste

1/8 t. dried dill weed

1 T. fresh parsley, chopped*

1/3 c. diced onion/ celery mix**

1. Boil potatoes in salted water until just tender.  (Do not over cook or you will have mashed potatoes instead). Drain and rinse the cooked potatoes with cold water to stop the cooking process.  Drain well.

2. Mix remaining ingredients in a mixing bowl.

3. Add cooked potatoes and gently toss.

4. Refrigerate for at least an hour before serving.

Makes about 4 servings. You can double the recipe if you are having more guests.

Enjoy!

~Nancy

 

*If you don’t have fresh parsley on hand, you can use dried parsley.  I found a wonderful brand of freeze dried herbs made by Litehouse, which are very flavorful compared to other brands.

**Most grocery stores sell containers of pre-cut veggies in the produce section, but you can use about 1/4 onion diced and 1-2 ribs of celery diced instead.

 

Tomato and Cucumber Salad

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6/29/16

Tomatoes and cucumbers are fresh at our local orchard, and as always this is a great, easy, go-to side dish for lunch, dinner, picnics, whatever.  It is very healthy and light tasting with only 1 T. of olive oil in the recipe. I’ve updated the prior post to include the use of fresh basil, although dried is fine too.  I hope you enjoy this fast, easy, light recipe!

~Nancy

Original Post

The other night, my neighbor stopped by and gave us a bag of tomatoes, all shapes and sizes.  Fortunately, I have a nice back yard, and I like to garden. Unfortunately, the wild life is not cooperating.  I planted two blueberry bushes and they have been eaten down to the ground by the squirrels and rabbits.  So much for blueberry pie 😦

So what to do with all those tomatoes?

 

The Recipe

2 Medium Tomatoes

1 Cucumber, quartered and diced

2 T. Balsamic vinegar

1 T. White wine vinegar

1 T. Olive or Canola oil

1 Clove garlic, minced or pressed

2 t. Dried basil, or 2 T. fresh chopped basil

1/4 t. Dried Oregano

Salt and Pepper to taste

For this recipe, I mix the liquid and spice ingredients first in a small bowl, so the flavors have a chance to meld together.

Then I dice the tomato, peel and slice the cucumber. This one can’t be easier!

Add the liquid and spice, mix together, and you’re done.

Enjoy, and have a great day! ~Nancy

Garlic Mashed Potatoes

As I mentioned, I recently married and there is a cultural difference between me and my husband.  We are both Americans, but I am of German decent, and he is of Filipino decent.  He did not know what the term “comfort food” meant.

Being of German decent, I am all too familiar with that term.  Growing up, I would eat mashed potatoes with bread, kinda of like the Polish Pierogie.  The starchier the better.  Anyway, in this recipe, I am using less butter and substituting low-sodium chicken broth for the milk.

The Recipe

6 medium potatoes, diced

1 T. butter

1 garlic clove, pressed

2/3 c. low sodium chicken broth

1 t. dried parsley

Salt and Pepper to taste

I have discovered a line of freeze dried herbs made by a company called Litehouse.  They are the closest in taste to fresh herbs, and they are so convenient.  Having high blood pressure, I try to use as little salt as I can without making the food taste too bland.  This is why I have  turned to herbs and spices to add flavor to my foods.

So, for this recipe, I started by peeling and dicing the potatoes.  I cooked them in water for about 20 minutes, drained them and set them aside.

In the same pot, I added the butter, sauteed the pressed garlic and added the parsley.

I added the potatoes, chicken broth, salt, and pepper, and mashed the potatoes with a hand masher.  I don’t mind lumps, and John ate 2/3 of it!

Enjoy!  ~Nancy

Summer Salsa

Of course, this recipe is for all year long, but there is nothing better than fresh salsa, and it is the perfect time of the year for it.  Even if you don’t have access to fresh tomatoes, you can get these gorgeous vine ripened tomatoes pretty much all year long at the grocery store.  This recipe is adapted from my good friend, Donna, whom I lovingly call, Ma Donna.  She is an awesome cook.

The Recipe

3 medium tomatoes, diced

1/2 bell pepper, diced

1 jalapeno, diced

1/4 c. finely diced onion

Juice of 1  lime

1/4 bunch of cilantro, chopped

1 t. ground cumin

Salt & Pepper to taste

Hot sauce to taste, I prefer Frank’s Red Hot

I start out dicing the tomatoes, peppers, and onion.  I prefer to use red, yellow, or orange bell peppers, because I don’t like the green ones, and it adds another element of color.

Tomato and Orange Bell Pepper
Onion and Jalapeno

I remove the seeds from the jalapeno, before dicing, since that is were most of the heat lives, and I don’t like my salsa too hot.  Next I use the leaves of the cilantro and chop them finely.  I am combining the ingredients in a bowl as I work.

Cilantro

Lastly, I add the lime juice, cumin, salt, pepper, and Red Hot.  I used about 10 shakes of the hot sauce.  You can adjust the spices to your taste.

The finished product

To save on fat and calories, I use Tostito’s baked scoops.  You can get a lot of salsa in the scoops, and I love that!

Enjoy! ~Nancy