Meal Prep: Drinks Version- Coffee Version with TRADE SECRET FLAVOR ENHANCERS!!!

Cold Brew Coffee

A must have in a meal preppers wheelhouse! 

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In actuality you are making an infusion of coffee, by steeping it overnight using time versus heat to extract the coffee bean's essence- it's essential oils.

New Recipe Wed: Ooo La La Pumpkin Latte

Another fabulous Latte Make-Over ~ MotherHOOD style!

So I totally LOVE pumpkin, love those pumpkin lattes, however, I HATE the artificial chemicals found in that famous cafe specialty coffee place that charges you $5 for a cup of coffee... what is wrong with us? We pay big bucks to drink something that isn't even remotely natural???

I will step down from the pumpkin crate now and get on with the recipe... I had some pumpkin left over from making a fabulous cake found here and you know me-  I try to use every last scrap of whatever I am cooking with and repurpose it to another delicious treat. Same with this recipe and it does NOT disappoint, I believe it tastes like Liquid Pumpkin Pie!  

A mouthful of JOY!!!

This makes a whole pot and as I don't drink the whole pot I saved it to savor the flavor for a few days later. Unlike my Chai latte this is not as tasty cold as it is hot, the pumpkin has a texture that I am NOT thrilled with cold, but hot I didn't notice. 

I didn't brew the spices with the coffee grounds I added it when I "cooked" the pumpkin with scm so there is some settling after you brew it and let is sit {IF you have any left over that is!!}, so if this an issue with  you I wouldn't recommend this recipe for you. 

Remember the reason you don't have settling with those flavored coffee and creamers is 

bc most are chemicals and not natural... 

Just saying!

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• One pot {8 cups} of Coffee brewed as you normally do {I am partial to 4 T of hazelnut to 8 C water}
• 1-2T cinnamon
• 2 t all-spice
• 1-2 t grated nutmeg
• 1-2 t dried ground ginger
• 1- 1 & 1/2 C pumpkin puree (NOT Pie Filling!!)
• 1 can *sweetened condensed milk

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1. Over low heat, heat pumpkin w/scm until the milk & pumpkin are well blended and hot. 
2. Stir in  the spices with a whisk until the spices are well incorporated into the pumpkin milk. 
3. ADD to pot of coffee or pour coffee into the pan of heated pumpkin milk.
4. DRINK as you normally would. I personally LOVE to SWIRL IN some steamed milk and grate nutmeg on top of a pipping hot mug!!

*IF you want to make this more low cal, you could use condensed milk for a similar richness then add stevia, like about 7 drops and you would have a decadent low cal/ high fiber delicious morning treat!

UPDATE 9/21/14: I recently saw a blog post where the blogger made the "pumpkin milk" pulsed in a blender to make smooth (you wouldn't have to cook then) and kept the milk in the fridge and made as needed. 

Interesting concept, then you could heat up the milk and add to fresh brewed coffee.. BTW- the pumpkin does sink to the bottom, if this is an issue for you, strain the pumpkin before adding to coffee or refrigerating...

MYO CHAI-SPICED {COFFEE} LATTE!!!

This downward economy has effected so many of us that we all have had to buckle down and find ways to save a buck or two Most times it starts with the frivolous treats in the food budget & unfortunately the compromise in taste  that comes from this exchange often leaves us quite disappointed.......

Does this look awesome?  Read further...

But Boy-oh-Boy have I got good GREAT NEWS for you!!!!!!!! 

This is NOT of those times!!! 

YIPPPPPEEEEEE KIAIAHHHH YAYYYYYY!!

OK, so it doesn't take me much to get excited what I am talking about is my early morning delights, the one thing that makes me feel more human, a tasty lil' delight I would like to call YUM! Or I guess to the lay person coffee.

 I LOVE, LOVE, LOVE--did I mention LOVE and ADORE chai spices so I added that to my morning pot of JAVA & made it  JAVAID.  Translation ... DELICIOUSNESS!!!! 

I like a sweet creamy latte so I add 1 can of sweetened condensed milk, hey I didn't say it was low-cal, just low cost and HIGH FLAVOR content..... You can thank me later!!!



   
Enough chit-chat bring on the recipe!!

Items Needed:

• 1 Coffee Pot {Mine makes 12 C I pour in water to 10 C line)
• Filtered Water {Tastes better that way, but since we are on the "down-low I use plain tap)
• Heat resistant Spoonula
• Hazel Nut Coffee or Coffee Grounds of Choice {My perfect money saving tip, try using less coffee grounds, I know you are looking at me like I am nuts, but if you can do it you can save so much money just by using 1 T less grounds per pot of coffee to actually make 1 extra pot of coffee per can.. :-)
• 1- Can sweetened condensed milk (SCM)- {I use the cheapest brand I can find) 
• Coffee Filter
• Can Opener 

The Spices Used
2 Cardamon pods opened and crushed
1-2 T Ground Cinnamon
1-2 t Ground Cloves
1/2-1 t Dried Ground Ginger (fresh grated doesn't have the correct flavor profile)
1/2 t fresh Grated Nutmeg or can use the ground version in spice aisle
1/8-1/2t ground allspice 

Directions;

1. ADD the spices above to the coffee filter along with the preferred amount of coffee. 
2. ADD enough coffee grounds to make a pot of coffee minus 2 cups. For instance, my coffee maker makes 12 portions- I add enough coffee grounds to make 10 C pot.
3. ADD water to your coffee maker leaving a 2 C portion space available on the water line.
4. MAKE coffee...SEEEE SOOOOOOO EASY, YOU CAN DO THIS!!!!  
5. ADD SCM to the freshly BREWED pot of Java, be sure to scrape all the ooey, gooey, goodness from bottom, sides and top of can w/your heat resistant spoonula.
6. STIR w/spoonula for 2 minutes, the heat of the coffee will help you to completely blend the SCM
7. POUR into MUG/CUP of choice 
8. ADD whipped cream and fresh sprinkle of cinnamon
9. ENJOY!!!!!

TIPS:

• I save more money by purchasing both Hazel Nut Coffee and Reg Coffee Grounds (My choice is Mild Mexican Ground), I add in a 2 -1 ratio, giving me a hazel nut flavor but saving me some $$.
• My perfect 10 pot of coffee is 4T & 1 t of my coffee ground mixture
• I usually only drink 1-2 mugs that is all I need, plus this isn't a low-cal beverage and personally I would rather eat my calories rather than drink them...                                   So WHAT DO YOU DO WITH THE REST???
• I am glad you asked....I am a cheapskate and semi-hoarder (YIKES!) so I saved the glass jars that once held pasta sauce about 19-28 oz jars with tightly fitting lids and I pour the coffee in them. Loosely place lids on top until completely cooled, will semi-seal them, once completely cooled tightly close them and store in fridge.
• This allows me to have about 2-3 jars of coffee creamy Chai goodness at moments notice just awaiting me through out the day.
• YOU can do this throughout your work day even if  you work away from home- WHY NOT use your thermos and pour this deliciousness in, take it work and when those co-workers do a coffee run to that $5/venti splash of this skinny soy that specialty coffee shop .... you say polietly "no thank-you", pocket that $5- not only have saved $$ but you know have made it exactly how you like. (No one can screw up your specialty drink  order or "accidentally" drink your coffee and leave you with their cup of gross espresso bitter  yuckiness...ohh this never happened to you???
• Or you could be a sweetie and major brown-noser by show off you barsita skills or pinterst pinning "good taste" and brew  a couple pots. Bring your coffee goodness to work &  share with your favorite co-workers. Brownie points SCORED that saved you $5/serving, I think this is like .20/serving!!!!
• IF you like to enjoy your latte iced but hate the way ice weakens your coffee as it melts, pour some of the coffee into your ice tray, freeze completely, & place "coffee cubes" into a gallon/pint storage freezer bags. Then when the mood strikes your fancy, place the coffee cubes into clear container of choice, (I Like to SEE my chilled work of art) and pour your chilled tasty treat over "coffee cubes",  top with whipped cream, sprinkle with cinnamon and add straw.....HMMMMMM MMMMMM MMMMMM!!!!

Ohh by the way........It's Later... :-)

Linked to Weekend Potluck,30 Days Pity Party,Tidy Mom,

TEACH ME TUESDAYS: MYO NATURAL SODA

EVERYONE who knows me best, knows 

I am obsessed with non-alcoholic beverage selections!

Ever since I was young I would have several liquid refreshments with dinner- pretty basic: 

Milk & water, but that was the beginnings of my "drinky-drink" craze budded there.

I have tried several recipes and have not found one we all liked, until...

This recipe here: tried it out, tweaked it, and called it DELICIOUS!!!!

1.) First things first, if you want soda, you have to carbonate your water in some fashion, the easiest is is purchase seltzer water. This is a "sometime drink" so get DON'T GET all riled up over carbonation, what it does to you, plus the carbon footprint, and such...

2.) Secondly, sweetener- this is a cheap MYO soda with lots of choices for your sweetener. Tip- For even more flavor, use fruit juice/nectar instead of water to make your syrup.:

a. Sugar Simple Syrup
1 cup organic granulated sugar
1 cup water
Combine the ingredients in a small saucepan and simmer, stirring frequently, until all the sugar has dissolved.

b. Honey Simple Syrup
7/8 cup organic honey (select a mild-flavored type such as wildflower)
1 1/8 cups water
Combine the ingredients in a small saucepan and simmer, stirring frequently, until all the honey has dissolved.

c. Stevia Simple Syrup
4 teaspoons stevia extract (liquid or powdered)
2 cups water
Combine and stir to dissolve. Stevia is a natural zero-caloric sweetener made from a plant and comes in powders or in liquid extracts. Flavor and sweetness vary from product to product. I'm partial to NOW liquid Stevia, but you may need to taste a few for yourself and see which you like. Since the sweetness varies by brand, use this recipe as a starting point and adjust as needed.

#3: Flavorings. This is the fun part—coming up with your own unique soda flavors. The best way to add flavorings is to add them to your simple syrup while it's simmering, then straining out any fruit, herbs, or spices you use. Here are a few ideas to start: 

a. Fruits
(This is as far as we have tried)-Fruit sodas are wonderfully refreshing and so suitable for summer. Add 1 cup chopped fresh fruit, such as

• peaches 
• raspberries
• watermelon

To a completed batch of simple syrup. For even more flavor, use fruit juice/nectar instead of water to make your syrup. Select the tastiest, juiciest fruit you can find. Simmer for about five to 10 minutes until the fruit is soft and faded looking, using a potato masher or large spoon to smash the fruit apart to release as much flavor as possible.

b. Herbs/Spices/Teas
Ginger ale is a classic flavor, but many other herbs (rosemary, basil), spices (cinnamon), and teas (green tea, red zinger) also make exciting flavors.

•  Add about ½ cup minced fresh leaves or about ¼ cup dried leaves or grated ginger root. {GONNA TRY THIS!
• You can even add cocoa powder to your simple syrup, about ¼ cup, for a Yoohoo doppelganger. {SO GONNA TRY THIS ONE!!

Simmer for about 10 minutes, using a large spoon to smash and muddle the leaves to release as much flavor as possible.
c. Extracts
Hit the baking aisle of your grocery store and look for tasty flavor extracts, such as vanilla for a cream soda, and add 1 teaspoon to a finished batch of simple syrup.

d. Blends
Single ingredient flavors are great, but why be boring? Mix and match to find sodas to go with any meal. Here are a few ideas to get your creative juices flowing:
• ginger + vanilla
• strawberry + basil
• blueberry + lavender
• cocoa + hot pepper (just a little)
• banana + almond
• cardamom + rose (use rose petals or rose water to make the syrup)
• mango + chai green tea.

#4. FINAL STEP:

1. Strain any fruits, leaves, or spices out of your simple syrup after it's finished
2. Let it cool in your refrigerator before adding it to your carbonated water.
3. Pour 2 to 3 ounces cold flavored syrup into a 12-ounce glass, 
4. Top off with cold soda water, and enjoy! 

Any leftover flavored syrup you may have can be stored for up to a month in your refrigerator.

Menu Mondays: Family Cook Out

My older sister was in town from Colorado on business so she combined it with family visits. Unfortunately at this time of writing this there are 32 FIRES going on in Colorado and many displaced people combined with 105 degree weather makes for some stressed Colorad'ians. The cool Ohio weather we have been having mid 70's with slight breeze and cool 55 degree nights have been a soothing balm to her soul. 

So sad that so many fires have been destroying many acres of land, natural habitat for the various animal population there and human dwellings- so far only 1 human life has been lost because the homeowner refused to leave her house.

Who can possibly say the devastation that the animals have suffered and how their loss of their natural habitat will affect an all already stressed human population?

I wanted to give her a nice family cook-out with tasty treats and family favorites as the rest of the family was gathering at my house to fellowship and love on her!

I have been reviewing different recipes and I found these AMAZING food blogs, "Mel's Kitchen Cafe" & "The Sister's Cafe" -Let me tell you they have sooo many awesome recipes I practically "pinned" their whole blog, I think she should become my personal chef because her taste in recipes in RIGHT UP MY ALLEY, as my momma used to say!

This menu reads like a wedding, 

Something Old, Something New, 
Something Borrowed and Something TRIED & TRUE!-

Used fruit skewers in place of floral arrangement!

(Ok so I made that last one up)

The Menu:

I. Meats:

Hamburgers & Hot dogs (Something Old & Tried and true:-)

 

Carved out Watermelon to hold fruit salad

II. Sides: (A lot of Something Borrowed, Something New, Something tried and true)

Pesto Pasta Salad, Italian Pasta Salad , Caramelized Onions and Bacon Potato Salad, Home made Coleslaw, Tortilla Chips & Homemade Salsa, Veggie -Cheese Board & Garlic Ranch Dip, Fruit Skewers & Salad, Roasted Veggie Kabobs, & Ranch baked Beans

III. Drinks:

 Sweet Southern Iced Tea, Slushy Punch, Water, & Soda (something tried and True)

IV. Desserts: (a Little something new, old, borrowed, and tried and true)

Cousin Mark's Chocolate Cream Pie, Brownies, Peanut Butter Dessert, & Creamy Fruit Salad

I used a hallowed out yellow pepper to hold the garlic herb dip!

Something Borrowed:

I adapted this recipe to our taste

I.Pesto Pasta Salad with Asparagus and Parmesan

*Serves 6-8

• 1 & 1/2  pound Rotini pasta
• 1/4 cup extra virgin olive oil
• 1 1/2 cups pesto (jarred or from your own favorite recipe)
• 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
• 3 tablespoons freshly squeezed lemon juice
• 1 1/4 cups mayonnaise (I used light mayo with great results)
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups cooked chopped asparagus tips
• 3/4 teaspoon kosher salt & 3/4 teaspoon freshly ground black pepper

------------------------------------

1. Cook the Rotini pasta in a large pot of boiling salted water for 10 to 12 minutes until pasta is cooked to your liking. & Drain and toss into a bowl with the olive oil. 
2. Cool to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.
3. In a food processor or blender, puree the pesto, spinach, and lemon juice. & Add the mayonnaise and puree. 
4. Add the pesto mixture to the cooled pasta & Then add the Parmesan, asparagus tips, salt, and pepper. 
5. Mix well, season to taste, and serve at room temperature.

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Recipe Source: From Mel's Kitchen Cafe

II. One Minute Salsa

1/2 small red onion, peeled and quartered

1/2 cup fresh cilantro leaves

1/4 cup drained jarred pickled jalapenos

2 tablespoons lime juice

2 garlic cloves, peeled

1/2 teaspoon salt

1 (28-ounce) can diced tomatoes, drained

1. In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.
2. Add the drained tomatoes and pulse until combined. 
3. Don't overprocess in this step if you want your salsa to remain chunky - just give it a few good 1-second pulses until everything is mixed. 
4. Place the salsa in a fine mesh strainer or sieve and drain briefly. 
5. Transfer to a bowl and serve. (The salsa can be refrigerated in an airtight container for up to 2 days.)

*Makes about 3 cups-from My Kitchen Cafe (www.melskitchencafe.com)

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III. Great Cherry-Limeade Slushy Punch

Orignal recipe from  Amy ~ www.sisterscafe.blogspot.com,
(* I altered this recipe to my family's tastes.)

1 6oz can frozen limeade

11 cups water

1 & 1/2  cups sugar

2 quarts lemon lime pop or 7-up

fresh lime slices

Mix limeade, water and sugar until dissolved.  Freeze, stirring often.  2 hours before serving, thaw mixture in punch bowl.  1 hour before serving, add lemon lime pop or 7-up.  Garnish with fresh lime slices & Cherries from the 8 oz Maraschino jar.
I added the maraschino cherry juice from 8 oz jar to make a cherry-limeade slushy...was really good!

Makes 5 quarts
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IV. Smooth Sweet Tea

2 pinches baking soda
4 cups boiling water
12 tea bags
1-1/2 cups white sugar
12 cups cool water

1.     Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes. 2.     Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

Funny how the baking soda makes the difference between cloudy and bitter and smooth & clear...really good!!

Linked to Menu Mondays on Organized Junkie Linky Party!

Homemade Ginger Ale/Beer

Recently saw this post on the blog: Crunchy Betty for how to make (click here) Homemade Ginger Ale/Beer, & I had all the ingredients so I thought, why not?

Here is the recipe:
1-1/2 to 2 cups of ginger (depending on how spicy you want it), grated or finely chopped
2 cups of organic, unrefined sugar
2 quarts of boiling water
Juice from 2 lemons (I did 3 limes)
1 tsp yeast

In a large plastic or other breathable container, combine the ginger, sugar, and boiling water. Stir or shake well to dissolve the sugar. Add in the juice of two lemons and stir or shake again. Allow this mixture to cool to lukewarm temperature, about an hour. Add in yeast. Stir or shake again.

{ I weighed water on a scale to get exact weight, then I poured into a stainless steel heavy sauce pan, weighed the sugar and dissolved in water once it came to a boil and added juice of limes. I removed from heat and added a candy thermometer so once the water reached 80-90 degrees, the temp I use water at when I bake, I added 1 tsp of red star yeast and poured into a plastic BPA free container with loose fitting lid and followed as directed}

Cover lightly and leave alone for 24 hours. Strain the ginger from the mixture and enjoy! Keeps in the fridge for up to a week. Best enjoyed within a few days, for that kicky gingery taste. (Remember, putting it in the fridge stops the fermentation process, so it’s a vital step.) If you want to go about this a completely different way, don’t forget about water kefir!
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 I changed this  bit by adding Limes, I LOVE limes and didn't have 1 & 1/2 C of ginger I only had about 3/4-1 C, so this wasn't as strong  and once the 24 hours was up I added a bit of carbonated lime water. After a few sips I really like it, but at first Jim and I thought this was a bit too odd tasting, but after I added some ice cubes, fresh limes slices, and a splash of lime water, yummy! Bought 3 knobs of fresh ginger so I have plenty ginger to make this again, plus the ginger is so good for you!

On glass 2 and it is super yummy with lots of ice cubes, splash of carbonated lime water and lime wedges!! Give it a try...