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Homemade Frozen Desserts (without an ice cream machine)

I recently learned that you can use ripe, frozen bananas to  make creamy frozen desserts…why did I not know about this before?! This began my search for homemade frozen treats that I can make during this (excessively) hot summer. I have yet to try them, but I am accumulating a list and figured I’d organize them here. Most of these recipes don’t require anything you wouldn’t already have at home, but there is a new product out there called Yonanas that is like a soft serve machine.

Healthy Options

Vanilla Frozen Yogurt made with yogurt

A take on Chunky Monkey and Chubby Hubby with yogurt and bananas

Fruit-flavored frozen yogurt with jell-o and yogurt

Strawberry frozen yogurt

Bananas in a bag recipe

2-ingredient banana ice cream (peanut butter and bananas…my favorite food combination!)

Less Healthy Options (okay in moderation!)
Most of the ice cream recipes seem to need heavy cream of sweetened condensed milk. I am guessing this is due to the fact that you aren’t using a machine but still want a creamy texture. If you try any of these recipes and make healthy modifications, please share!!

Homemade ice cream in a bag

Mix and chill homemade ice cream 

Homemade ice cream in a pan

Simple sorbet

Easy mix-and-freeze ice cream

The ice cube method for making ice cream

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Posted by on July 8, 2012 in Desserts

 

Roast Lamb with Tahini Sauce

Middle Eastern Roast Lamb with Tahini Sauce by eatingwell.com

Ingredients

  • 8 clove(s) (medium) garlic, divided
  • 2 1/2 teaspoon(s) salt, divided
  • 2 tablespoon(s) extra-virgin olive oil
  • 1 1/2 teaspoon(s) ground mace
  • 1 teaspoon(s) ground cardamom
  • 1 teaspoon(s) paprika
  • 1 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) cayenne pepper
  • 1 (4-pound) boneless leg of lamb, butterflied and trimmed
  • 1/2 cup(s) lemon juice
  • 1/2 cup(s) tahini
  • 1/2 cup(s) minced fresh parsley
  • 6 tablespoon(s) nonfat plain yogurt, preferably Greek-style
  • 1/4 cup(s) water
  • 1/2 teaspoon(s) freshly ground pepper

Directions

  1. Mince 6 garlic cloves. Place in a small bowl with 1 1/2 teaspoons salt and mash into a paste using the back of a spoon. Stir in oil, mace, cardamom, paprika, cinnamon, cumin, and cayenne until combined.
  2. Open lamb so it’s flat, with the cut side up. Spread 3/4 of the spice paste over the cut surface. Roll the lamb closed and tie in several places so it is about the shape of a large football. Spread the remaining paste over the outside. Loosely cover with plastic wrap and refrigerate for 2 hours.
  3. Mince the remaining 2 garlic cloves. Combine with the remaining 1 teaspoon salt in a medium bowl with lemon juice, tahini, parsley, yogurt, water, and pepper. Refrigerate until ready to serve.
  4. About 20 minutes before you are ready to grill, preheat a gas grill (with all burners lit) to 400°F.
  5. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the lamb on the unheated side of the grill rack. Close the lid and roast undisturbed for 30 minutes.
  6. Rotate the lamb 180 degrees, cover, and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare) to 145° (for medium), 20 to 40 minutes more. Transfer to a clean cutting board; let stand for 10 minutes before slicing. Serve with the tahini sauce.
 
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Posted by on June 21, 2012 in Lamb

 

Iced Tea Recipes

Take a look at these great iced tea recipes. I plan to try some of these this summer as an alternative to plain old water. Do you have any flavored water or tea recipes that are low in sugar? If so, please share!

 
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Posted by on June 21, 2012 in Drinks

 

Peppercorn Crusted Beef Tenderloin

Peppercorn Crusted Beef Tenderloin by eatingwell.com

Ingredients

  • 2 tablespoon(s) whole green peppercorns
  • 1 tablespoon(s) whole white peppercorns
  • 1 tablespoon(s) whole black peppercorns
  • 3 pound(s) trimmed beef tenderloin, preferably center-cut (see Tips & Techniques)
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 1/2 teaspoon(s) kosher salt

Directions

  1. Preheat a gas grill (with all burners lit) to 400°F
  2. Coarsely crack peppercorns with a small heavy skillet (or saucepan), in a mortar and pestle, or in a spice grinder.
  3. Tie kitchen string around tenderloin in several places so the meat will hold its shape as it cooks. Rub with oil, sprinkle with salt, and coat with the cracked peppercorns.
  4. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Place the tenderloin on the unheated side of the grill rack. Close the lid and roast undisturbed for 20 minutes.
  5. Rotate the tenderloin 180 degrees, cover and continue roasting until an instant-read thermometer inserted into the thickest part of the meat registers 140°F (for medium-rare), 15 to 35 minutes more. Transfer to a clean cutting board and let stand for 10 minutes before slicing.
 
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Posted by on June 19, 2012 in Meat

 

Chile-Lime Chicken

Grilled Chicken with Chile-Lime Rub by eatingwell.com

Ingredients

  • 3 tablespoon(s) chile powder, preferably New Mexico chile, or Hungarian paprika
  • 2 tablespoon(s) extra-virgin olive oil
  • 2 teaspoon(s) freshly grated lime zest
  • 3 tablespoon(s) lime juice
  • 1 tablespoon(s) minced garlic
  • 1 teaspoon(s) ground coriander
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) dried oregano, preferably Mexican
  • 1 1/2 teaspoon(s) kosher salt
  • 1 teaspoon(s) freshly ground pepper
  • 1 pinch(s) ground cinnamon
  • 1 whole(s) 3 1/2- to 4-pound chicken

Directions

  1. Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper, and cinnamon to form a wet paste.
  2. Using kitchen shears, cut the chicken down one side of the backbone, through the ribs. Make an identical cut on the opposite side to remove the backbone completely; discard. Place the chicken cut-side down and flatten with the heel of your hand. Generously smear the spice rub under and over the skin and on the interior of the bird. Place in a nonreactive baking dish. Cover with plastic wrap and refrigerate overnight or up to 24 hours.
  3. Preheat half the grill to medium-high; leave the other half unheated. Have a squirt bottle of water ready by the grill.
  4. Leave all the spice rub on the chicken. Place the chicken skin-side down over the heat and grill until the skin begins to color and char marks form, about 5 minutes. (Extinguish any flare-ups with the squirt bottle.) Flip over and grill 5 minutes more. Move the chicken to the unheated side. Close the lid and cook, making sure the chicken is flat against the grate, until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 30 to 40 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.
 
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Posted by on June 17, 2012 in Chicken

 

Grilled Chicken with Cherry-Chipotle BBQ Sauce

Grilled Chicken with Cherry-Chipotle BBQ Sauce by eatingwell.com

Ingredients

  • 1 1/2 cup(s) fresh or frozen (thawed) dark sweet cherries
  • 1/2 cup(s) reduced-sodium chicken broth
  • 2 tbsp brown sugar
  • 1/3 cup(s) ketchup
  • 2 tablespoon(s) cider vinegar
  • 1 1/2 teaspoon(s) minced canned chipotle peppers in adobo sauce
  • 1 1/4 teaspoon(s) dried thyme
  • 1/2 teaspoon(s) ground allspice
  • 2 pound(s) boneless, skinless chicken breasts
Directions
  1. Stir cherries, broth, sugar, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat grill to high. Oil the grill rack. Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
  3. Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.
 
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Posted by on June 14, 2012 in Chicken

 

Jerk Chicken

Jacqui’s Jerk Chicken by eatingwell.com

Ingredients

  • 1 bunch(es) scallions, chopped
  • 1 small white onion, chopped
  • 1  Scotch bonnet chile peppers, stemmed and quartered
  • 1/4 cup(s) lime juice
  • 1 tablespoon(s) extra-virgin olive oil
  • 1 tablespoon(s) light brown sugar
  • 1 tablespoon(s) whole allspice berries
  • 1 teaspoon(s) ground cinnamon
  • 1 teaspoon(s) freshly grated nutmeg
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) fresh thyme leaves
  • 24 ounces of chicken, skin removed (breasts or thighs)

Directions

  1. To prepare jerk marinade: Place scallions, onion, chile pepper to taste, lime juice, oil, brown sugar, allspice, cinnamon, nutmeg, salt, and thyme in a blender. Process until smooth. Place chicken in a nonreactive baking dish. Rub 2/3 cup of the marinade onto both sides of the chicken. Transfer the remaining marinade to a small bowl, cover, and refrigerate. Marinate the chicken in the refrigerator for 2 to 24 hours.
  2. Grill the chicken, turning and basting with the reserved marinade occasionally (discard any unused marinade), until just cooked through (165 degrees F)
 
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Posted by on June 12, 2012 in Chicken