Ja cię kocham…

….simple, healthy, and with lots of love.

Mulled Cranberry Sipper

November 08, 2009 By: kristi Category: Beverage

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Aren’t fall flavors fun?!  The aromas are so comforting and just make everything smell like home.  Our household is a huge fan of warmed apple cider in the crock pot.  We are fortunate enough to have wineries very close to our home and we like to pick out their spiced apple cider and warm it in the crock pot.  Now THAT’S a winner!

This is a non-alcoholic beverage, but you could very easily add your liquor of choice (spiced rum, vodka…etc) while making this.  I chose not to add liquor because being at my ripe old age of 27, I tend to have trouble sleeping when I have a night cap.  I like to save those drinks for the weekend when I can sleep in a little.   There is nothing worse than being wide awake at 2am when you have to work in the morning.  *Sigh*

Try this fall sipper out!  You use basic ingredients that you most likely already have, and if you don’t, it’ll cost you pennies.  You’ll kids will love this, too (sans alcohol, of course)!

Mulled Cranberry Sipper

Serves 4

Ingredients:

2 cups cranberry juice (if you have unsweetened juice, please add pure maple syrup to taste to sweeten it up!)
juice of one orange (or a 1/4 cup orange juice)
2 cinnamon sticks
2 orange peels
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon

Directions:

Mix all ingredients into a small saucepan and warm on medium-low heat.  Stir a few times while warming.  Serve immediately.

cranberry

Steak with Pineapple Salsa

August 25, 2009 By: kristi Category: Fruit, Main Dish, Salad, Spreads/Dips

citrus steak

I went to the grocery store today so sweaty (I work outside at a camp), so tired (I work outside at a camp), and so not in the mood to do much when I got home.  Did I mention that I work outside at a camp?

I could barely put one leg in front of the other let alone think about dinner.  In my zombie-like trance (which is my fault since I am turning into an insomniac), I managed to muster up the energy to walk alllll the way to the back of the store to the recipe kiosk thingy.  I clicked on “healthy on a budget” and “steak”, and here you go.   Something I should have thought of before!   I cannot begin to tell you how simple it was to throw together and cook.  Just an FYI – I served the salad on the side rather than under the steak.

It’s funny because after the long walk to the back of the store, I realized that there was a recipe kiosk thingy right as I walked in.   How did I miss that one?

Steak with Pineapple Salsa

Source: Giant Recipe Solutions
Serves: 4

Ingredients:

2 cups peeled, cored and chopped fresh pineapple
1 cup fresh orange slices, chopped OR 1 can mandarin orange sections, drained
1/2 cup red or green pepper, chopped
1/3 cup green picante sauce or green taco sauce (in the Ethnic or Goya section)
12 oz boneless sirloin steak
1/2 tsp. mexican seasoning or chili powder
1 Tbs. olive oil
6 cups torn mixed salad greens

Directions:

For the salsa, in a medium bowl gently stir together pineapple, oranges, bell pepper, and picante sauce.  Refrigerate until ready to serve.

taco sauce

salsa

Trim fat from steak and slice it thinly across the grain.

Sprinkle steak pieces with seasoning, toss evenly to coat.

In a large skillet, cook and stir half of the seasoned steak in hot oil over medium-high heat for 2-3 minutes or to desired “doneness”.   Remove from skillet.

Repeat with the remaining steak.

Arrange salad greens on plate, top with steak and pineapple salsa.

Jasmine Green Tea Rice with Orange Zest

March 15, 2009 By: kristi Category: Side Dish

jasmine-rice

Typically I am a coffee drinker.  Almost nothing can keep me from my Gevalia Coffee straight out of the french press.  Since I am the lone coffee drinker in the house, I make it myself.  When my sister spends the night, however, I get the pleasure of waking up to the aroma of freshly brewed coffee.  Amazing.

gevalia-coffee

Mind you, I said ALMOST nothing can keep me from my coffee….

Jasmine Green tea is my all-time favorite tea.  Its floral scented leaves make it a unique blend to have in your cup.  Add an orange slice to it, and you’re in business!  After water, green tea is the second most consumed beverage in the world.  Green tea leaves have many uses in the kitchen besides tea.  They can be used for rubs, marinades, or added directly into a dish.  Sounds good to me.

I tend to eat brown rice at home, or red or purple…. just about any color but white.  But I do have a bag of Jasmine Rice in my cabinet just waiting for a special occasion.  And tonight was it!  The special occasion was that Jay and both got home from work early (by 6pm) – ha.  We like to make special occasions out of the most normal of days.

Since we were home a little earlier, I had time to make a more time-consuming dinner. My rice tends to take all of 5 minutes to make, but I was ready for rice that took 30 minutes to make.  Bad girl.

Jasmine rice has a mild floral scent to it that I wanted to be heightened.  That’s why I added Jasmine Green Tea to it!  I found a recipe in Vegetarian Times magazine that was the inspiration to my side dish.  It called for mixed vegetables, but I already had a veggie side dish so I omitted that part.

The taste is suttle but distinct.  And it doesn’t hurt to throw some antioxidants into your meals.  :o )

Jasmine Green Tea Rice with Orange Zest

Serves 8

Ingredients:

4 jasmine green tea bags
1 c jasmine or basmati rice
1 bunch green onions (which I didn’t have at the time but wish that I did – I only had cilantro)
1/2 cup toasted sesame seeds
1 Tbs. butter (or more depending on your liking)
1 tsp. fresh orange zest
sea salt and pepper to taste

Directions:

Place tea bags in 3 cups of water and steep for 7-10 minutes.  Discard tea bags.

Combine rice and tea in a medium sace pan and bring to a boil.  Cover pan and reduce heat to low simmering for 15-20 minutes or until all tea has been absorbed.

Stir in almost all of the green onions, all of the sesame seeds, butter and zest.  Season with salt and pepper to taste.

Add the remaining green onions on top for garnish.