Drink Recipe: Barley Twilsley

Jul. 20th, 2017 02:23 pm
taselby: (Manjuice (tall))
[personal profile] taselby
This is a refreshing, nutritious, non-alcoholic drink that's a favorite of my daughter and me. I have a pitcher in my refrigerator right now!

Barley Twilsley

2 1/4 -2 1/2 quarts water (you want 2 quarts left after cooking)
1 cup pearl barley
3 lemons
1/3 cup honey

Put the water and barley in a large pot and bring to a boil. Reduce heat, cover, and simmer for 30 min.

While the barley is cooking, peel the lemons, being careful not to cut into the white part (the pith). You just want the yellow outer part. Juice the peeled lemons. Put the peels, juice, and honey into a 2 quart pitcher.

When the barley is done cooking, carefully pour the water through a sieve or strainer into the pitcher. Save the barley for other uses! Stir, and chill overnight. Lemony, lightly sweet, and entirely delicious!

Other uses for the barley: use in yogurt in place of granola, make barley and mushrooms (I cut that one down a bit, use 1 onion, 8oz mushrooms, and 2 cups cooked barley), or beef-with-barley soup. It's a great, nutty substitute for rice.

Makes about 2 quarts

1/2 kids approve!

Drink Recipe: Cranapple Martini

Jul. 18th, 2017 10:01 am
taselby: (Food: apple)
[personal profile] taselby
If Snow White's stepmother had offered me this, I'd be a goner. This makes a lovely, sweet-tart, rose colored martini. A personal favorite.

[hopefully a pic will go here]

Cranapple Martini

Makes two, because sharing is caring!

2oz vodka (I use Costco Kirkland brand American vodka)
2oz apple vodka (I use Skyy Honeycrisp Apple)
2oz Sour Apple Pucker
2oz cranberry juice cocktail

Combine ingredients in a cocktail shaker over ice. Shake and serve.
Can also be served on the rocks, but why?

I really need martini glasses, if only for the pics. :)
taselby: (Food: pomegranate)
[personal profile] taselby
link to original recipe at Food52

This is a blatant tweak of a recipe at Food52 -- see link. So, I wandered into this blind. I've only had Ethiopian cuisine once, and had thought the spiciness was a quirk of the restaurant rather than something endemic to the dishes themselves. I had no idea what berbere spice was, and had to order it online (Amazon has a jar for about US$3). But the recipe looked simple enough, and even if I didn't like it, it wasn't a huge investment.

Warning: this is hella fucking spicy, like weaponized spice. BUT! It makes the house smell amazing. It's also super delicious and satisfying, and the heat calms down somewhat the next day (the flavors develop more, too! Yum!), but right out of the pan it was right up to the edge of what I could handle. Please note that I live in a highly Latinx area, and routinely eat spicy traditional Mexican dishes and salsas.

Next time I'll probably toss in some carrots and potato chunks.

USE AN OVENPROOF PAN WITH A LID!

Zighini Beef Stew - this is a one-pan dish, but it will take some time: ~2 to 2.5 hours depending on how fast you are at prep

1 lb beef stew meat in 1" cubes (recipe calls for boneless short ribs, but they're expensive, and the regular stew meat was fine)
salt & pepper
olive oil or other neutral cooking oil
1 onion, about the size of a baseball, chopped
3 Tbsp berbere spice (half this if you don't like the super-spicy)
16oz canned tomato sauce

Preheat your oven to 350*. Coat the bottom of a heavy pot with oil and heat over med-high heat on the stovetop.

Season the beef with a little salt and pepper, and brown the beef in small batches in the oil. The browning gives a nice flavor to the stew. Move the browned beef to a bowl, but do not clean out the pan. Reduce the heat to medium.

Add a little more oil if you need to, and put the onion in the pan, scraping up all the tasty stuck bits in the bottom. Saute the onion until it's translucent, about 10 min. Take your time with this, really.

Add the berbere spice and stir. Cook about 1 min. Stir in the beef and it's juices, the tomato sauce, another pinch of salt, and 2 cups of water.

Bring to a boil, cover, and place the covered pot in the oven to keep cooking. Cook until the meat is tender and the stew is thick, about 1.5 hours.

NOTE: I needed to cook mine for closer to 2 hours, and it still wasn't what I'd call "thick." This is where personal taste comes in. Check it often, and listen to your gut.

Serves: recipe claims 4, but probably closer to 2 or 3
Sides: I served it with rice. (Bread, mild veggies, plain yogurt, cucumber -- these would also be good)
Drinks: Something cold and fruity! Peach tea or raspberry lemonade

1/1 kid approved, but begged for milk! (1 kid was out of town)

Drink Recipe: Raw Lyrium

Jul. 13th, 2017 12:03 pm
taselby: (Manjuice (tall))
[personal profile] taselby
Please insert your Dragon Age reference here.

I may have an excess of fondness for a certain ex-Templar in Dragon Age: Inquisition (Bioware knows I have a type). So I was mucking about with drinks and came up with this:

It looks not unlike this (this is not mine, but it looks the same, glassware notwithstanding):

blue martini

Raw Lyrium

2 oz vodka
1 oz triple sec
1 oz blue curacao
splash of sweetened lime juice

Can be served on the rocks or shaken and served as a martini.
Does not confer templar abilities. Users may experience a temporary mana surge. Use with care.
Warning: unless you are a mage, excess consumption can be addictive and impair your memory. *g*

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