Iced Chai

• 2 1/2 quarts (10 cups) water
• 1 cup chopped fresh ginger root
• 1/4 cup cardamom pods
• 10 black tea bags (regular or decaf)
• 2/3 cups pure maple syrup or packed brown sugar (optional)
• 3 cups milk, or milk alternative

In a large pot, bring water to boil. Add ginger root and cardamom pods. Lower heat to a simmer, and cover pot. Cook for 10 minutes. Add tea bags, and turn off flame. Cover pot. After 15 minutes, pour in milk and maple syrup (or brown sugar) and stir. Bring to a simmer again, uncovered, for about 5 minutes. Remove from heat and allow to cool to room temperature. Pour through a sieve (or remove bags, ginger and pods some other way) into pitcher, or other cold beverage storage. Serve over ice. Keeps well, stored in refrigerator, for about a week.

Makes 3 quarts

from Apartment Therapy: The Kitchen

Basic Granola Formula

Start with about 8 cups dry to 1 cup wet for a mildly sweet, crunchy granola, but feel free to adjust the proportions to your taste from there.

Dry (choose a few or all):

• Rolled oats (5 to 6 parts)
• Scottish or steel-cut oats
• Wheat germ
• Flax seed
• Almonds, walnuts, pecans
• Sunflower seeds
• Shredded coconut (unsweetened)

Wet:

• Canola, vegetable, or olive oil (1 part)*
• Honey or maple syrup (3 parts)

Also add (per one cup wet):

• 2 teaspoon vanilla extract
• 1/2 teaspoon table salt

*Don't be scared to use olive oil; even extra virgin imparts little flavor on the final product

Preheat oven to 250° F.

Combine dry ingredients and pour onto a parchment lined sheet pan. Combine wet and pour over dry, then gently mix. Bake for about 2 hours, stirring every 15 minutes.

After baking, add 1-2 parts dried fruit such as raisins, blueberries, or cranberries.

from Apartment Therapy: The Kitchen

Louisana Chicken and Sweet Potato Hash

• 1-1/2 pounds sweet potatoes (2 to 3 medium), scrubbed and cut into 1/2-inch cubes
• 1 pound boneless skinless chicken breasts (without tenderloins)
• 2 to 3 tablespoons unsalted butter
• 1 large onion, finely chopped (1-1/2 to 2 cups)
• 1 medium green bell pepper, seeded, cored and finely chopped (1-1/4 cups)
• 1 medium garlic clove, minced
• 1 teaspoon hot paprika
• 1/2 teaspoon dried thyme
• Salt
• Freshly ground black pepper
• 3 scallions, white and tender green parts, finely chopped
• 1/4 cup finely chopped parsley
• 1 cup nonfat half-and-half

Place the cubed sweet potatoes in a large pan with just enough water to cover. Bring to a boil over medium-high heat, then reduce the heat to medium-low. Cover and cook about 15 minutes, until the potatoes are just tender.

While the potatoes are cooking, poach the chicken: Cut the breasts in half vertically, place them in a large skillet and add just enough water (or low-sodium chicken broth) to cover. Bring to a boil over medium-high heat, then reduce the heat to low and cook for about 10 minutes, until the chicken is just cooked through and tender. Drain, transfer to a work surface and cut into 1/2-inch cubes. Set aside. Drain the potatoes and set aside.

Clean out the skillet and place the butter in it to melt over medium heat. Add the onion, bell pepper and garlic, and cook for 3 minutes, stirring constantly, until the vegetables have softened. Add the paprika and the dried thyme, crumbling it between your fingers, then the salt and pepper to taste. Stir to combine for 1 minute.

Add the chicken, sweet potatoes, scallions, parsley and half-and-half. Cook for 6 to 8 minutes, until the liquid has reduced and the hash is thickened and “tight.”

Yield: 4 to 5 servings

From James Villas, The Glory of Southern Cooking

Nutrients per serving (1/4 recipe): 381 calories, 31g protein, 45g carbohydrates, 8g fat, 84mg cholesterol, 5g saturated fat, 331mg sodium, 6g dietary fiber

Arugula Pesto

• 2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed cups)
• 1 1/2 cups walnuts
• 3/4 cup freshly grated Parmesan or Sardo
• 1/2 teaspoon salt
• l large clove garlic
• 1/3 cup olive oil

In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables.

The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.

from Gourmet, July 1993 via Epicurious

Penne with Sugar Snap Peas and Arugula Pesto

• 1/2 pound sugar snap peas, trimmed
• 1 pound penne rigate (ridged, quill-shaped macaroni) or other tubular pasta
• 3/4 to 1 cup arugula pesto

In a large saucepan of salted boiling water, blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto. In the boiling water cook the pasta until it is al dente, reserve 1/2 cup of the pasta-cooking water, and drain the pasta in a colander. In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.

Gourmet, July 1993 via Epicurious

Serves 4 to 6

Fennel-Crusted Ahi Tuna over Couscous

• 2 teaspoons fennel seeds
• 1 teaspoon coriander seeds
• 1 teaspoon whole black peppercorns
• 1 1/2 teaspoons kosher salt, divided
• 2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil, divided
• 1 carrot, peeled, coarsely chopped
• 1/4 cup chopped red onion
• 2 teaspoons chopped fresh thyme
• 2 1/4 cups water
• 1/2 pound sugar snap peas
• 2 cups couscous
• 2 tablespoons chopped fresh dill
• 2 1/2 pounds ahi tuna steaks (about 1 1/4 inches thick)

Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)

Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna.

Makes 6 servings.

modified from Bon Appétit, August 2005, via Epicurious

Sugar Snap Peas with Cumin and Thyme

• 2 tablespoons peanut oil or canola oil
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole brown mustard seeds or yellow mustard seeds
• 3/4 lb fresh sugar snap peas, strings removed
• 3/4 teaspoon salt (or to taste)
• 2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried thyme
• cayenne pepper (to taste)
• fresh ground black pepper (to taste)
• 1 tablespoon fresh lemon juice

1. Add the oil to a large skillet or wok and place over medium heat.

2. When the oil is hot, add in the cumin seeds and mustard seeds.

3. As soon as the mustard seeds begin to pop (should be a matter of seconds), turn off the heat.

4. When the oil is cooled to medium temperature, place the pan back on medium heat and add in the peas.

5. Stir-fry briskly for a few seconds.

6. Add in the salt, thyme, and 3 tablespoons of water.

7. Bring to a simmer; cover quickly and turn the heat down to low; cook for about 3 minutes or until the peas are almost done.

8. Uncover and add in the cayenne, black pepper, and lemon juice.

9. Turn the heat to high and quickly boil away all the liquid in the pan while stirring gently to mix the seasonings.

10. Serve right away.

Yeild: 4 servings

from Madhur Jaffrey, World Vegetarian, page 260. Rebecca Blood recommends.

Nutrition information calculated for 1 serving (98g): Calories 93; Total Fat 7.2g; Cholesterol 0mg; Sodium 437mg; Potassium 138mg; Total Carbohydrate 7.4g; Dietary Fiber 2.9g; Sugars 1.4g; Protein 1.8g