Summer iced tea

This morning I wanted an iced tea, so I stopped at Starbucks. The cashier talked me into a lemonade iced tea, which translated into a splash of lemonade, shot of tea and cupful of ice -- all for $3. Refreshing, yes, but hardly worth it. Reminded me of the $4 Lipton I got in an airport in Turkey (yes, the same country where a rug merchant will offer you cup after cup of real çay as long as you sit and listen to him tell you how Turkish rugs are made). But back to my flavored ice. On my way home, I came up with a plan to make my own flavored iced tea:
Brew black or green tea and pour into a pitcher or large glass. Place frozen fruit in the tea (berries, peaches, mango... whatever sounds good!) and let sit in the fridge overnight. In the morning, add a couple ice cubes and you should have a lightly-flavored morning tea, without having to go to the coffee shop!

Banana, coconut, sweet potato pie

This is sweet potato pie with a Caribbean twist. I still had one of the monster sweet potatoes (one and a half pounds!) from the Virginia Beach farm and I decided I wanted to make a pie with it. But I also wanted to add something to it to make it more than just a regular sweet potato pie, something that made it more of a summer pie. So I decided to add a layer of banana and coconut. I thought a corn-based grain would go well with the other flavors, and corn flakes would also provide texture. This pie turned out to be quite sweet, but with a natural rather than a sugary sweetness. Also, I make a note to add the optional topping right before serving, otherwise the cereal gets soggy, as I discovered when I ate a day-old piece. This pie is best served chilled and is a great way to get your Thanksgiving pie fix in the middle of summer.

Banana, coconut, sweet potato pie

Crust:
2 T butter, melted
1 T molasses
3 T wheat flour
1/4 cup chopped walnuts
1/2 cup crushed corn flakes (plain)
1 1/2 T shredded coconut flakes (unsweetened)
3 T flax seed meal
pinch of ground clove and just a touch of curry

Mix above ingredients and spread in a oiled pie pan. Bake for 10 minutes at 350 degrees.

Layer:
2 medium bananas, thinly sliced
coconut flakes (same kind as used for crust)

After the crust is finished baking, spread banana slices over the crust and sprinkle a thin layer of coconut over the bananas. 

Filling:
1 1/2 lb. sweet potato (boil about 25 min until soft, remove skin and mash with 2 T butter. let cool before adding other ingredients)
4 oz brown sugar
4 oz plain lowfat yogurt
2 oz almond milk (can sub soy or regular milk)
2 egg yolks
2 egg whites, whipped and mixed with 2 oz granulated sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp ground clove

Mix brown sugar, yogurt, milk, yolks and spices into the mashed sweet potato. Fold in the beaten egg whites and sugar. Pour filling over the banana/coconut layer and bake for about 45 minutes at 375 degrees, or until the middle of the pie is firm.

Optional topping (add right before serving):
Mix together crushed corn flakes, chopped walnuts and some brown sugar and sprinkle over top of pie.

(Recipe and photo by H. Farrell)

Turkey Sloppy Joes

I was considering what to make as a main dish for a potluck when out of nowhere I thought about sloppy joes. I hadn't made them in years, but I had a simple recipe from my mom that I liked. I decided to change the recipe and use ground turkey instead of ground beef. I also wanted to see if I could make a good sloppy joe without Worcestershire sauce or canned gumbo soup (which apparently many stores have stopped carrying). You can save some time by cooking the rice and corn ahead of time. I experimented with spices and additions -- taste the meat and add more flavor as you like. The recipe below got good reviews from the potluck attendees!

Turkey Sloppy Joes

2 lbs. ground lean turkey
olive oil
2 T molasses
2 T apple cider vinegar
3 T stone-ground mustard
16 oz (2 small cans) tomato sauce, no salt added
15 oz (1 large can) diced tomatoes, no salt added
1/4 cup dry brown rice, cooked
1 large yellow onion, diced
3 green onions, chopped
1 jalapeño, diced
2-3 garlic cloves, minced
2 tsp crushed red pepper flakes
2 ears corn, boiled and cut off cob 
2 carrots, shredded (about 1/2 cup)
fresh parsley, chopped (about 1/2 cup)

Season with:
coriander
cloves (a pinch)
cumin
turmeric
cayenne (a pinch)
sea salt and pepper (generous)

In a large pan over medium heat, sauté yellow onions and garlic in olive oil until onions are translucent. Add carrots, tomatoes and meat. While meat browns, add tomato sauce, molasses, vinegar and mustard. Season and add remaining ingredients. Let meat cook completely (about 15-20 minutes). Makes about a dozen sloppy joes.

(Recipe by H. Farrell)

Old Rag trail never gets old

My favorite place to go on a gorgeous day in Virginia is Shenandoah National Park. And one of the best trails in the park is the Old Rag mountain trail. What the popular hike lacks in solitude it more than makes up in views of the Shenandoah Valley.

(Photos by H.Farrell)

Salmon cakes, rice and balsamic broccoli

For this recipe, I wanted to see if I could do without the usual can of soup, so I replaced it with plain yogurt, spices and a little oil. It turned out great, and didn't have all the cream, starch and sodium from the soup. Salmon cakes (or salmon loaf, depending on what you bake it in) take a while to make, but it's enough for multiple (inexpensive) dinners. The salmon has a light taste, so serve with a grain and vegetable that won't overpower or compete with the flavor. I served it with brown rice cooked with rosemary, and broccoli sautéed with balsamic vinegar, lemon juice and sea salt.

Salmon cakes with parsley and green onion

2 large cans pink salmon, bones and skin removed
1 cup plain bread crumbs (such as Panko)
2 eggs, beaten
1 T olive oil
1 T stone-ground mustard
6 oz (one container) plain, low fat yogurt
2 tsp lemon juice
1/2 tsp sea salt
pepper to taste
1/2 tsp paprika
1/4-1/2 cup fresh parsley, chopped
1 small jalapeño, diced
3 green onions, chopped
grated parmesan cheese

Break apart salmon and mix with bread crumbs. Combine eggs, oil and mustard, and mix with salmon. Add yogurt and lemon juice. Add spices, parsley, onions and jalapeño; mix well. Fill muffin tin with salmon mixture (makes about a dozen cakes) and bake for 15 minutes at 375 degrees. Pull out of oven and dust parmesan cheese over the top. Bake for another 25 minutes. Let cool 5-10 minutes before serving.

(By Heather Farrell)

Breakfast: Multi-grain banana bread

The simple truth: I love banana bread. Warm, right from the oven with butter melting over it banana bread. The recipe I have is one my mom and I have used for many years. But, like a photograph, a recipe could always be better, or at least different, the next time. So I decided to change up the trusty banana bread recipe and see how it came out. The recipe below makes a good, solid breakfast bread -- one to have with tea or coffee -- not too sweet, but not too dry either. I used a wide variety of sugars, grains and oils in an attempt to preserve the moisture and taste. It's definitely different than the usual banana bread, but I'd say just as good.

Multi-grain banana bread
(makes two large loaves)

1 egg (with yolk)
2 egg whites, beaten until fluffy

1/2 cup sugar
1/2 cup brown sugar
1/4 cup pure maple syrup
1/4 cup agave nectar

2 T ground flaxseed
2 T oil (such as canola)
3 large, very ripe bananas, mashed
8 oz unsweetened apple sauce
3/4 cup soymilk (or milk)

2 tsp cinnamon
1 tsp sea salt
2 tsp baking powder
2 tsp baking soda
2 cups whole wheat flour
1/2 cup white flour
1/2 cup buckwheat flour
3/4 cup regular oats

optional additions: 
raisins
chocolate chips
nuts

Beat whole egg with sugars. Add oils and other liquids. Mix in beaten egg whites. Mix together and add all dry ingredients except oats and any additions -- fold these in last, after the batter has been stirred smooth. Bake in two loaf pans at 350 degrees for 50-55 minutes.

(Recipe by H. Farrell)