Cookin' with Carol recipes on NBC5 - September 2007
Grilled Peach Ambrosia
Serves 6
This tempting dessert is a great way to beat the heat and celebrate fresh peach season.
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon almond extract
2 peaches, halved
1 cup pineapple chunks
3 cups peach ice cream
1/4 cup toasted shredded coconut
In a small bowl, stir together vegetable oil, brown sugar, cinnamon, vanilla, and almond extract. Brush cut sides of peaches with the spice mixture, leaving some for the pineapple. Thread pineapple chunks on a metal or wooden skewer (soak wooden skewer in cold water 30 minutes prior to using). Brush remaining spice mixture over the pineapple. Grill cut-side of peaches over medium-heat for 2 to 3 minutes, or until warmed through. Transfer to a cutting board and cut into slices. Grill pineapple on all sides (1 minute per side) over medium-heat, until warmed through. To present, place a scoop of ice cream in a decorative serving dish. Spoon some peaches and pineapple on top, and garnish with a sprinkle of toasted coconut. Repeat with remaining ingredients.
Notes:
To toast coconut, place in a nonstick dry skillet, and warm over medium-low heat for 3 to 4 minutes, or until toasted. Watch carefully, so it does not burn.
(Air Date: September 1, 2007)
Herb Vinegar
5 to 6 sprigs of any fresh herb
1 quart vinegar (white, apple cider, white wine vinegar, or red wine vinegar)
Place herbs in a glass bottle (do not use metal), add vinegar, and allow flavors to steep for at least 5 weeks. Label the bottle! Remove the herbs (tie with a string to make this easier) and store the vinegar in a cool, dark place for up to 6 months. (You can add a few fresh sprigs of herbs to the vinegar for an attractive appearance.) Discard if it gets cloudy or smells rancid. Makes 1 quart.
Minty Ice Cubes
Place mint leaves in ice cube trays and fill with water. Freeze until solid. Use minty ice cubes in tea.
Drying Herbs
Rinse fresh herbs and gently shake off excess water. Tie about 6 to 8 stems together near the end of the stems, and hang the herbs to dry in a dark, well-ventilated area. You may opt to cover the herbs with ventilated small paper bags to discourage the collection of dust. Do not store in the sunlight. The leaves should dry within 1 to 2 weeks. When the leaves are paper dry and fragile, but not so dry that they crumble or turn to powder on contact, they are ready to use or store in jars. Remove the leaves from the stems and keep whole until ready to use. Label the containers with the name of the herb and the date. If any condensation appears, then the leaves were not thoroughly dried. Remove and allow to dry thoroughly. Store dried herbs for 8 to 10 months, discarding if any mold or insects appear.
(Air Date: September 8, 2007)
Southwest
Turkey Wrap
Serves
4
Pep
up your kids’ lunch with this fun sandwich. Pack one for yourself as well!
4
tortillas (southwestern-style or whole-wheat)
4
slices colby cheese
4
slices smoked turkey
4
lettuce leaves
8
thin carrot sticks
1/2
cup ranch dressing
Place
a tortilla on a cutting board. Place a slice of cheese, smoked turkey, a lettuce
leaf and 2 carrots sticks on the tortilla. Roll up the tortilla, and spear with
toothpicks to hold. Cut on a diagonal for a decorative look. Repeat with
remaining ingredients for four sandwich wraps. When packing in a lunch
box—okay, ready for this?—wrap wraps in plastic wrap! Serve ranch dressing
on the side for dipping. (And remember to remove the toothpicks before eating!)
Notes:
A pluot is a cross between a plum and apricot. It’s a source of vitamin A and is sometimes referred to as a dinosaur egg.
(Air Date: September 15, 2007)
Bean Soup with Bacon and Sausage
Serves 6
Make this soup
for dinner one evening, then take leftovers to work (or school) the next day.
1/4 cup diced applewood bacon
1/2 cup diced smoked sausage
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced carrots
1 (15-ounce) can pinto beans, with juices
2 cups chicken broth
Salt and pepper to taste
In a medium saucepan or large cast iron skillet, cook bacon and sausage, until bacon is cooked through and sausage is browned, stirring occasionally. Add onion, bell pepper, and carrots, and sauté for 3 to 4 minutes, or until tender, stirring occasionally. Add pinto beans, chicken broth, and salt and pepper to taste. Bring to a simmer over medium-high heat, then reduce heat to medium and simmer for 5 to 10 minutes, or until flavors have blended, stirring occasionally.
(Air Date: September 22, 2007)