Simple, Elegant Dipping Oil

Rosemary Dipping Oil

by bleugurl

Ingredients
Olive oil - full bodied - the best you can find

Fresh rosemary leaves

Fresh grind black pepper

Homemade crusty bread (or fresh today from your local bakery)

Method
Pour the olive oil into a open edged serving dish that has a dipping well.
Add rosemary. Macerate some of the leaves with your morter and pestle for more intense flavor and add to oil.
Add a sprinkle of pepper to taste.
You may prep this an hour before serving to let the oil infuse with the rosemary and pepper. 5.Cut 1/2" thick bread slices or tear small chunks off the loaf. Pile bread around the oil dipping well.
Serve

Other fresh herbs may be used in place of the rosemary. Experiment until you find a single note or a blend of herbs you enjoy.

Big Mamma's Sassy Sauce

Sassy Sauce

by bleugurl

Ingredients

1 gallon fresh garden tomatoes (whole sweet cherry tomatoes will also do nicely)

1 med green sweet pepper

1 med red or yellow sweet pepper

2 med yellow onions -opt: 2 hot peppers (your choice of heat and variety)

1 Tbs course salt

1/4 tsp fresh grind white pepper

1/4 tsp ground fresh cardamon-1 qt white or apple vinegar (herbal borage vinegar adds a wonderful layer of flavor)

2 qt sugar or to taste

Method

1. Coursely chop the tomatoes, seeded - demembraned peppers and onions in food processor.

2. Put vege's into heavy stockpot.

3. Add seasonings, spices and vinegar.

4. Stir in sugar.

5. Bring all ingredients to boil on top of stove. Partially cover pot with offset lid.

6. Turn down heat and slo-o-o-wly boil, reducing down over several hours. Stir sauce every hour or so. You'll know it's done when the sauce glazes.

The sauce can be used as a meat side, mixed into salad dressings, drizzled over rice or used as a toast topper.

Ladies Who Lunch Salad

Yuzo Miso Chicken

by LittleChi

Ingredients
Ddeboned chicken thigh or breast
1 small orange
Romaine lettuce
1 teaspoon of grated orange or lemon peel

Marinade:
1 tablespoon of yuzu miso
2 tablespoons of sake
1 teaspoon of sugar

Almond brittles:
½ cup of sliced almonds
3 tablespoons of sugar

Salad dressing:
1 tablespoon sesame paste
1 tablespoon lemon or yuzu juice
1 teaspoon sugar
Soy sauce and pepper to season

Method
Mix the yuzu miso, sake and sugar together. Use it to marinate the chicken for at least half an hour.
Grill or bake the chicken until done.
Heat up a pan. When it’s hot, pour in the 3 tablespoons of sugar. As the sugar melts, throw in the sliced almonds. Remove pan from heat immediately (do not let sugar burn.) Make sure the almonds are well coated with the sugar. Quickly pour onto a parchment paper or silicon sheet. Leave to cool.
Cut the orange into cubes.
Mix together the ingredients for the dressing.
Slice the chicken into bite sizes. Toss together with the orange cubes, grated lemon/orange peel, and dressing. Arrange on a bed of romaine lettuce.
Break the almond brittle into small pieces and sprinkle over the chicken. Serve.

Oh So Good Noodle Soup

Soupy Noodle
by dubow

Ingredients
Chinese noodles
Minced pork
Spring onion
Chinese greens
Rice vinegar
Good soy sauce
Cooking oil

Optional extras
Chinese mushrooms
Various types of greens
Anything you can see working in chinese noodle soup.

Method
Put little bit of oil in a pan and drop in the minced pork. Put in fairly generous amount of soy sauce to cook the pork. This will form the base of the soup, so you want to make it fairly salty. Take off the heat once its cooked through and taken in the soy sauce.
Boil a small pan of water and cook the noodles. (If you used dried Chinese mushroom, you can use the left over stock here. Even better, use FRESH vegetable stock here!)
While the noodle is cooking, place the cooked pork in a big bowl that you want to serve in, and drizzle some soy sauce and rice vinegar. Better to start by just adding little bit of soy and vinegar... you can always add more later, once you mix in the soup and noodle!
When the noodle is almost cooked, drop in the chinese greens and cook for a min or two. You want the vegetables to retain the 'crunch', so don't over boil it!
Place the whole lot into the bowl, sprinkle chopped spring onion over it and serve!
If you got fresh stock and want to retain that nice crystal clear soup, just boil the noodles separately. But remember to boil all your other ingredients in the soup, so it picks up all the yummy flavours!

Potato Cakes, Baby!

Potato Cakes with Apple-Pear Compote
by worldpeas

Ingredients for Potato Pancake
1 large Idaho potato, shredded
1/2 small red onion, sliced
2 eggs
salt and pepper
vegetable oil

Apple-Pear Compote
1 fuji apple, peeled and cubed
1 small asian pear (ya pear), peeled and cubed
1 tsp. sugar
1/2 cup water
splash of lemon juice
pinch of salt



Method
Potato Pancake
Combine potato and red onion with beaten eggs.
Liberally salt and pepper.
Under high heat, fry potato mixture in oil until sides are brown and underside is golden. Flip and do the same to other side.
When cooked, pat excess oil off pancakes with paper towels. Set aside.
Makes approximately 8 pancakes.



Apple-Pear Compote
In small saucepan, combine apples, pears, lemon juice, water, sugar and salt.
Bring to boil, then reduce heat to medium flame.
When apples and pears are tender, mash with fork.
Simmer until most of the liquid has evaporated and sauce has thickened.
Serve warm with potato pancake.

Sweets For The Sweet

Yogurt Cake w/Fresh
Whipped Cream & Berries

by rockchick

Ingredients
2 eggs at room temperature
1 cup of lowfat vanilla yogurt
3/4 cup sugar
1/2 cup walnut oil (or vegetable oil)
2 teaspoons vanilla extract
2 tablespoons dark rum
1 cup all-purpose flour
1 cup whole wheat pastry flour (or just use a total of 2 cups AP flour)
1 tablespoon baking powder

1 cup heavy whipping cream

2 tablespoons sugar

1 tsp vanilla

Fresh picked blackberries (or other fresh berry)

Method
Preheat oven to 350F and grease a large tart pan or 9-10″ cake pan. Mix the flour and baking powder together in a two cup measuring cup and set aside. Whisk the eggs and sugar together in a large bowl and then throw in all of the other wet ingredients (vanilla, oil, rum and yogurt). Once combined, add the flour and baking powder mixture to the wet ingredients, stirring slowly until just incorporated. Do not overbeat. Pour batter into pan and bake for about 35 minutes. The top should become a golden brown (emphasis on golden). Insert a toothpick in the center to make sure the cake is set. Put the cake aside to cool.

Chill the bowl and beaters of a mixer for about 10 minutes. Place cream in the chilled bowl and mix on medium-high speed until soft peaks form. Add sugar and vanilla and mix until you get your desired whipped cream consistency.

Serve a slice of cake with a dollop of whipped cream and some berries. Summer on a plate.

Mozarrella Kicks It Up with Lime

Mozarrella Lime

by artistefem

Ingredients
Fresh buffalo mozzarella
A small handful of freshly picked basil (or other herbs)
Olive Oil

1 lime
Fresh lime juice
Fresh grind of black pepper

Method
Gently wash the mozzarella balls under cold water. Lay on plate with herb leaves.
Grate fine lime zest

Roll lime on counter to soften, then squeeze juice over cheese balls.

A grind of black pepper to taste.
Lightly drizzle with virgin olive oil.

Serve with light crackers, crusty bread or toasted pita bread squares.

Passion in a Mojito

Paradise Mojito

by winnie

Ingredients
-7 Leaves of Fresh Mint
-1 1/2 oz Mango Rum
-1 tablespoon Passionfruit Syrup
-1 lime
-Sugar
-Club Soda
-Ice

Method
In a shaker add 5 leaves of fresh mint with a pinch of sugar. Crush/bruise the mint with the back of a spoon to release the flavor. Squeeze the juice of half a lime into the crushed mint.
Add the mango rum, passionfruit syrup, club soda (about 3-4 oz to taste) and few cubes of ice to the shaker. Shake Well.
Pour entire content into a large glass and garnish with the remaining 2 leaves of mint and a slice of lime. Serve on a hot sultry day when passion is in the air!

Comfort Food Cheese Toast

Sweet Miso Cheese Toast

by reinarama

Ingredients
sliced ciabatta bread
sliced Jarlsberg cheese
spoonful of miso paste
spoonful of mirin
spoonful of honey
pinch of cane sugar

Method
Mix the miso, honey and sugar in a bowl until it's smooth.
Spread the paste on the bread.
Top with cheese.
Toast it and serve.

Yum-Tum - Chicken Curry

Simple Chicken Curry

by dubow

Ingredients
Serves 2
Sunflower oil
1 onion / finely chopped
1 clove of garlic / crushed
1 tbsp curry powder
1 tsp whole cumin
2 chicken fillets / cut into strips
250ml chicken stock
80g dried red lentils
Few dollops of crème fraîche
25g cashew nuts / toasted

Optional extras
Green beans
Spinach
Sultanas

Method
Heat a glug of the cooking oil in a large pan and drop in the onion. Cook the onion over low heat till softened, then stir in the garlic and spices. Stir and cook for couple more minutes.
Add another glug of the cooking oil to the spice mixture and add the chicken strips. Cook for couple of minutes until the chicken is evenly coated in the spice.
Add the the stock and lentils, stir, bring to the boil then cover and simmer for 20-25min. Stirring the mixture every now and then, until the lentils are tender and the chicken is cooked through.
Stir in the crème fraîche, cover, and simmer for another 5 min.
Serve on a bed of rice, topped with toasted cashew nuts.

Sweet Caramelized Pear Sponge

Caramelized Pear & Almond Cake

by dubow

Ingredients
Fresh pears - peel - slice
Light brown sugar
Unsalted butter
Almond flakes

Orange sponge
175g self-raising flour
1 rounded tsp baking powder
3 large eggs / whisked
175g soft butter
175 g sugar
1/2 tsp vanilla extract
1 orange zest

Method
Cream the butter and sugar together in a mixing bowl. Seive the flour and baking powder into the same mixing bowl (hold the sieve up high, so you get lots of air into the mixture), then add your whisked eggs bit by bit. Blend all together, drawing a figure of 8 in the cake batter, folding the mixture together.
Next caramelize the pears by melting the butter in a pan and the light brown sugar, then add the pear slices and cook for about couple of minutes on each side.
Grease the cake tin (or use individual baking ramkins) and line with baking parchment. Remember to grease the inside of the baking parchment too.
Place the pears in a layer on the bottom, then sprinkle a thin layer of almonds before pouring in the cake mixture.
Bake at 350f in the oven till golden brown. To test if the cake is done, you can push your finger gently in the centre and if the sponge springs back leaving no impressions, it's ready. Make sure to not open the oven door too soon, as you may deflate the cake while it's still rising.
When done, cool, then peel back the baking parchment to see your wonderful up side down cake!
Gently dust with some icing sugar and serve with a dollop of crème fraîche, or some vanilla ice cream!

Cukes - Cool Summer Dresser

Cooling Japanese Cucumbers

by yongfook

Ingredients
cucumber
apple vinegar
light soy sauce
sesame oil
sesame seeds
ginger
garlic

Method
Japanese-influenced cucumber pickles. Absolutely perfect on top of a small bowl of hot rice.
"Stripe" your cucumbers with a peeler, peeling off only a few sides. Slice in med-long chunks. In a tupperware, add 1 part light soy sauce to 1.5 parts apple vinegar - enough to cover the cucumbers when you put them in. Slice some ginger thinly and add a couple of smashed garlic cloves (break the cloves with the side of your knife and throw them in whole). Add sesame oil (to taste) and scatter some sesame seeds on top. Put your cucumber chunks in the mixture. Stir and store in the fridge.
They will be ready within a couple of hours, but leaving them in the fridge for a day will help intensify the taste of the cucumber.
Serve on top of something plain, like freshly-steamed white rice.

Swiss White Soup w/ Truffle Oil

Cauliflower and Gruyére Cheese Soup
by nazjena

Ingredients
1 brown onion, finely chopped
1 tablespoon extra virgin olive oil
1 large head of cauliflower, roughly chopped – 2 potatos, cubed
6 cups chicken stock
1/2 cup grated Gruyére cheese
White or black truffle oil (for drizzling)
Parmesan shavings (to serve)

Method
Sauté onion in a large soup pot for about five minutes or until tender.
Add the potato and cauliflower and cook, stirring until well coated in the oil and onion mixture.
Add the chicken stock and bring to boil. Reduce heat to medium-low, cover, and simmer until cauliflower is tender, about 20-30 minutes.
Puree 3/4 of the soup in a processor or blender. Return to same pan and bring to a simmer. Season with salt and cracked pepper.
Ladle soup into bowls. Sprinkle with parmesan cheese shavings, drizzle with truffle oil and serve with crusty bread.

Roasted Spring Roots

Roasted Spring Roots

by willows

Ingredients
2 lb total young beets and new Yukon Golds
olive oil
salt
pepper
balsamic vinegar
small amount of Vidalia onion (optional)

Method
Roast the Vegetables by preheating oven to 350°F.
Scrub the beets and potatoes well. Trim the beets, leaving a short length of stems on top.
Get a big piece of foil. Take a sheet pan and lay the foil on it, and place the vegetables on top. Drizzle with olive oil—at least a good tablespoon or two—and sprinkle generously with S&P. Fold up the foil and crimp the sides to make a big foil envelope.
Put in the oven for 45 minutes.
At the 45 minute point, turn off the oven and leave the vegetables in there for at least half an hour. This hot-cool baking method makes perfect, tender vegetables!
When time is up, gently open the envelope. Don't discard the juices! Trim the beets and cut them into chunks; gently rub them with your fingertips and the skins will slide right off. Cut the potatoes into chunks too. You don't need to peel them.
Make the Vinaigrette
Pour the oil and juices out of your foil packet into a cup. Add a splash of balsamic—just a splash, don't put in so much it gets discolored or too sour!—and lots more salt and coarse-ground pepper. Mix it up. While they are still hot, pour the vinaigrette over the vegetables and toss gently. You don't want to bust up the potatoes too much. The vegetables will absorb some of the vinaigrette.
Serve warm.

Expresso Steaks on the Bar-bQ

Coffee Rubbed Steaks

by StephenH

Ingredients
1/4 cup finely ground espresso
2 tbsp Spanish paprika
2 tbsp dark brown sugar
1 tbsp fresh fround mustard seed
1 tbsp kosher salt
1 tbsp fresh ground black pepper
1 tbsp fresh ground coriander
2 tsp fresh grated ginger
1-2 tsp fresh ground smoked dry chilis (to your taste)
Your preferred steak.

Method
This is a very flexible recipe. I usually use any bold coffee I have on hand.
Combine all ingredients and mix well.
Brush each steak lightly with olive oil and cover both sides of steak with coffee rub. (approx 1 tbsp of rub per side).
Cook steaks on BBQ to desired doneness.

Luv'n Those Scot's Scones

Strawberry Almond Scones

by MissJ9

Ingredients
3 1/2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon Kosher salt
3/4 cup almonds, toasted and chopped
1 cup unsalted butter, cubed - at room temp
approximately 1 cup buttermilk
1 cup fresh strawberries, chopped and frozen
egg wash, optional but recommended

Method
Stir together the flour, sugar, baking powder, salt, almonds and butter.
On medium-low speed, “cut” in the butter. It’s right when the mixture looks like coarse meal and the butter pieces are roughly pea-sized.
Leave the mixer on and slowly add the buttermilk, pouring it in a long, slow, stream.
You will probably not need the full cup of buttermilk. Don't make the dough too wet.
Stop pouring when the dough begins to stick together. It should be crumbly, but not dry. When you press it together between your fingers, it will feel almost satiny, though not slick or wet. Stir in the strawberries. Keep in mind that adding fresh or frozen berries will also add moisture.
Turn the dough out onto a very lightly floured cutting board. Pat it out into a circle, approximately nine inches in diameter and maybe an inch and a half thick.
Brush top and sides with egg wash, if using.
Cut into wedges - eight or twelve according to your preference.
Use your knife to transfer the scones to your baking sheet. The dough may try to stick to the cutting board; do not be alarmed.
Bake at 400º until the edges are golden brown.
Let cool on the baking sheet for just a few moments.

Serve while fresh and still warm if possible.

Surf'n The Scallops

Bacon Wrapped Scallops

by LittleMan

Ingredients
Sea Scallops (10)
Bacon (10 pieces)
Chicken stock (maybe 2 cups)
One orange
Salt and Pepper (specialty salt and fresh ground pepper are a plus)
Butter (unsalted)

Method
Get nice big, fresh healthy looking scallops.
Preheat broiler. Juice and strain orange. Start to fry bacon. Make sure that the bacon is ALMOST done so that it doesn't harden when the scallops are done in the pan.
Salt and Pepper both sides of scallops. In stainless frying pan melt a decent amount of butter on low heat, once melted, turn heat to medium. When the butter just starts to brown, throw in the scallops. Allow 2 minutes per side. Do not touch them during these two minutes.
After the 4 minutes total for the scallops, pull them out of the pan and set aside on a plate.

Wrap them in the cooked bacon with the help of a wooden toothpick.
Drain excess butter from scallop pan. Return to heat and turn up to medium-high. Pour in the chicken stock and half of the orange juice. Scrape bottom of pan to loosen brown bits. After about two minutes, and all of the bits are loose, strain remaining juice into heat-safe bowl or glass measuring cup. Quickly rinse the pan so all of the bits are gone, then return the pan to the heat, dump the strained juices back into the pan. Reduce heat to about medium.
While occasionally whisking the sauce finish wrapping scallops in the bacon, and prepare on broiling pan. Dump any juices from the scallops into the sauce pan. As the sauce reduces, throw the bacon wrapped scallops in the broiler for 3 minutes.
Add the rest of the orange juice to the reduction sauce, reduce heat to medium-low, keep stirring with whisk. Don't let it burn.
When the scallops are done, pull them and prepare plates. When the sauce has reduced to about one ramekin-full, not quite syrup-like (make sure it is well mixed), dribble on each of the plated scallops and serve.

Honey, I Froze the Plums Sorbet

Honeyed Plum Sorbet

by MissJ9

Ingredients
1 quart strained plum juice*
1/2 cup honey
*The quality of your sorbet obviously hinges on the flavor of your plums. You may need to add extra honey if your plums are too tart, or a squirt of lemon juice if they are excessively sweet.

Method
Combine juice and honey and whisk well to thoroughly combine.
Taste for sweetness. Consider adding more or less honey, or lemon juice.
Chill.
Freeze in ice cream maker according to manufacturer's instructions.

Enjoy with a contrasting element...a scoop of Plum sorbet, a scoop of creamy vanilla ice cream, and a salty peanut shortbread cookie. mmm-mmm-m

Party in The Mouth Shrimp

Shrimp Infused in Jalapeño Oil

by rickm1

Ingredients
2 Cloves garlic
1 Tablespoon whole peppercorns
10 Seeds and membrane of Jalapeño pepper.
1 Tablespoon salt
1 Lime, squeezed
1/2 Cup extra virgin olive oil
30 Medium sized shrimps

Method
Combine all ingredients together in a blender and add 1/2 of the 1/2 cup of olive oil. Blend until it turns into a nice paste. Then add the rest of the oil and pulse until it forms into a Jalapeño oil.
Take a large zip lock bag, place shrimp in bag and add oil. SHAKE SHAKE SHAKE until all shrimp are coated and let sit for 30 mins.

Grill them, bake them, stir fry them...any way you want. To grill, put the shrimp in a foil bowl and let sit on the BBQ until they are simmered. Takes about 10 minutes.

Garden Fresh Fritter

Zucchini Fritter

by oiseauxbleu

Ingredients
2 medium zucchini
1 teaspoon salt
1 lemon zest - grate
1 clove garlic, minced
freshly ground black pepper to taste
fresh flat-leaf parsley, stems removed, chop leaves fine
1 egg
1/2 cup all-purpose flour

Method
Coarsely grate zucchini
Sprinkle with salt and mix
Let rest for a few minutes and squeeze out excess water
Add lemon zest, garlic, pepper and parsley and mix well
1 tbs chopped scallions or fresh chives

Add beaten egg
Add flour in parts and mix well
Resulting mixture should be wet
Heat medium saucepan, add oil
Scoop 2tbsp of mixture into pan, flatten with back of spoon
Fry till golden brown on both sides, about 4-6 minutes

Serve with lemon, tatziki, or simple garlic-lemon-yoghurt dip

Tango Gazpacho

Andalusian Cold Tomato Soup
by dosdne

Ingredients
3 large tomatoes
1 small cucumber
1/2 green pepper
1 garlic clove
1/2 cup olive oil
1/4 cup white wine vinegar
white baguette style bread(as much as 1 small roll)
salt
cumin

1 cup of cold chicken stock
1 cup of cold water

Method
Peel cucumber
Cut up the tomatoes, cucumber, pepper and garlic
Put all vegetables with water, oil and vinegar into blender, process until totally liquid
Add cumin and salt to taste
put into fridge until very cold
garnish with finely chopped green pepper, tomato, bread and onion

SSSS - Spinach, Strawberry Summer Salad

Salad
by mskatiekat

Ingredients
3 cups of baby spinach
1 cup of sliced strawberries
1 tbsp of sliced almonds (toast almonds, if you wish)
a couple dashes of ground black peppercorns
a few dashes of dried parsley
Raspberry or Plum salad dressing - vinagrette or cream base

Method
Mix all ingredients into one bowl. Toss with the salad dressing

Heaven Shot

Pineapple, Lemongrass Whipped Cream,
Candied Rose Petals by Roberto

Ingredients
butter -brown sugar -pineapple -pineapple juice -orange juice -yuzu juice -room temperature butter -heavy cream -lemongrass -candied rose petals

Method
This is a shot served to guests before the dessert courses start. The pineapple is creamy with citrus and pineapple notes, the lemongrass cream is slightly sweet and full of lemongrass flavor and the crunchy pieces of rose petals really make the flavors mend well.brown butter in a medium saucepan. Add the pineapple and brown sugar. Cook until slightly caramelized. Add the juices, cover and cook until the pineapples are tender. Remove from heat and puree untill very smooth. At 38C add the room temperature butter. Strain and refrigerate for at least 4 hours.Bring the cream and lemongrass to a boil. Remove from heat and cover with plastic wrap for 18 minutes. Strain and cool in an ice bath. Whip until slightly thick and adjust sweetness with confectioners sugar. Keep cool.Pour the pineapple sauce in a small cup, top with lemongrass cream and then the candied rose petals. Serve cold.

Hot & Kewl!

Hot Pork & Marinated Cucumber
by pwoodward

Ingredients
Red bell pepper
Garlic x2 cloves
Fresh ginger
Cucumber
Toasted sesame seed
Thinly sliced pork
Sesame oil
Rice vinegar
Shiitake mushrooms
Korean chili
Garlic sauce
Rice

Method
This tasty concoction could turn out differently depending on how heavy you lean on some of the ingredients. Keep in mind the focus of this dish is the contrast between the spicy pork and the marinated cucumbers. Thinly slice the bell peppers, chop the mushrooms and onion, mince the garlic and ginger and cube the pork. Thinly slice the cucumber and marinate in a little rice vinegar with a drop or two of sesame oil. Set aside to marinate in the refrigerator while you cook the rest of the ingredients. Saute the bell peppers, onion, mushrooms, garlic, and ginger in some olive oil. After the vegetables are on their way add the pork with a few drops of sesame oil and cook until the pork is done. When the pork is done, mix in just a dab of the korean chili and garlic sauce.In a bowl, make a bed of some nice rice. Plate up some of the pork mixture on top of the rice. With a flick of your wrist, toss a bit of sesame seed on top of the dish. Arrange a few of the marinated slices of cucumber around the edge of the bowl.

Nibbles

Herb & Spice Bars
by koestlich

Ingredients
Phyllo dough, frozen, very thin
Butter
White wine
Salt
Herbs
Spices

Method
Mix liquid butter and white wine at a ratio of 1:1. Cut the dough sheets in squares of approx. 23 cm by 17 cm. Put some of the butter-and-wine-mixture on one half of the sheet. Place small leaves of herbs at the edge of the sheet and salt the coated side. Put the dry half of the dough sheet on the coated half and press both together. Coat one third of the sheet again with the butter mixture and fold it. Now again coat the half of the sheet with the mixture and fold for the last time. Press the sheet layers together and coat the herbal outside of the bar with butter.Preheat the oven to 160 degrees C with circulating air and bake the bars for approx. 3 to 4 min. on each side. Start with the butter-coated, herb side facing down. When the bars turn golden, remove them from the oven and carefully wipe remaining oil with a kitchen paper from the bar's surface. If you want the bars to be extremly thin, cut the sheets only half as wide as specified above and omit the first folding step.Bars made with Philo dough can be baked hours before serving - they will remain tender and crispy.

Vietnamese Shrimp-ies

Low-Impact Food for Summer
by Msr ThPoint

Ingredients
3 large shrimps - sauteed and peeled
1 serving of Vietnamese vermicelli - boiled, drained, rinsed in cold water.
A handful of your fav salad greens - crispy greens are best
1/3 cup of chopped carrots

A few sprigs of fresh mint and basil
Dressing
1 tsp peanut butter
2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sriracha sauce

Simply toss all salad ingredients, mix in dressing and serve.

Green Tea Secrets

News about the excellent benefits of drinking green tea:
http://www.emaxhealth.com/77/2622.htmlGreen Tea LatteThe medicinal benefits of green tea have been well documented. We are now seeing green tea used in a variety of foods such as cookies, puddings, cakes, smoothies, and now, lattes. Just imagine sipping on a hot or cold drink while also fighting disease such as cancer, arthritis, cholesterol, and cardiovascular.

Green Tea Latte Recipe
4 cups cold water4-5 green tea bags (or 3 tsp matcha - green tea powder)
1 cup chilled milk, (or 1/2 cup soy or regular 2% milk)
4 tablespoons brown sugar or honey
Boil water and then add green tea bags. Seep the tea for three to five minutes, removing the bags and discarding. In blender, blend the milk so it is frothy. Pour the tea into individual serving cups and then to each, add 1 tablespoon of the brown sugar of honey. To the tea mixture, add frothy milk. A helpful tip when brewing green tea is to retain the flavor while not losing the health benefits. For this, we recommend you use one tea bag for each cup of water. For the water, start with cold water, bringing it to a boil. As soon as the water reaches the boil point, remove it from the heat source and let is stand for three minutes. Then, add the tea bags and allow them to seep for three to five minutes, or place a tea bag into a serving cup, pouring the boiled water on top.

Green Tea Resource:www.enjoyingtea.com/greentea1.html?OVRAW=Green%20Information%20Tea&OVKEY=green%20information%20tea&OVMTC=standard&OVADID=5988042011&OVKWID=32325823511