My Current Obsession

If you've had any sort of contact with me in the past 3 weeks (Facebook, Twitter, blog, passing conversation, spying on me, etc.), then you probably know what I'm going to write about here.  What else could it be?

Wine Slushies, of course!

Until a couple of weeks ago, I never even attempted to make any type of blended ice-based beverage.  I have a KitchenAid food processor and an immersion blender, but no real ice-crushing blender type thing.  I'm not sure what I imagined would happen if I tried to put ice in my food processor.  Maybe it would explode the plastic bowl?  Shoot out the top?  Break the blades?

But on an especially hot day I decided to risk my food processor's fate and now my drink menu will never be the same.  I made a mint, lime and white wine slushie and it was the best thing ever.  And I don't even like wine.

I really have nothing against wine, it's just that it usually doesn't taste good to me.  And I don't drink to get all sloshed anyways, so I've never seen the point of drinking it.  I'd rather drink some lemonade or a ginger ale (Cooking with wine is another story.  I most definitely see the point in that).  Plus, I don't know enough about wine to get all snobby about it, so I feel a little lost when picking it out.  Luckily the little liquor store across from Mississippi Market only carries one variety of organic white wine, so I don't have to pick which one is best suited to meld with delicate slushie flavors.  I just get my slushie supply and some N/A beer for Mike and get out of there.

Back to the slushies.  So far I've made some rockin' variations on my original flavor and most of the fresh ingredients have come from my garden.  Mint, lemon verbena, strawberries, these all make amazing slushie flavors.  I've also done my own little frappaccino type thing, but I really like the wine/fruit/herb flavored ones best.  So go to your blender, processor, grinder, or wooden mallet and crush some ice.  It's time for a slushie.

Strawberry Wine Slushie
1 cup very ripe strawberries
2 very full cups of ice cubes
2 Tbsp. evaporated cane juice/sugar
1/2 cup white wine

Put the strawberries, ice cubes and sugar in your food processor/blender.

Turn it on a setting so high that it looks and sounds like you left your hand and probably some rocks in there.  Keep blending until it's very smooth.  Add the wine and blend again.  Pour into a super fancy glass, like a canning jar.  Go sit outside and watch the squirrels steal all the seed you just put out for the birds.

Mojito Wine Slushie
Idea totally stolen from the Hummus Place in NYC

2 very full cups ice
Juice from 1 lime
A big handful of mint
2-3 Tbsp. evaporated cane juice/sugar
1 cup white wine

Put the ice, lime juice, mint and sugar in the blender or food processor and blend it up until totally smooth and very green.  Add the wine and blend briefly (this last step has potential to overflow the food processor if it's too liquidy).  Sip it slowly if you possibly can or you'll get a serious brain freeze and a big fat buzzzzzzz.

Strawberries and Curry

I'm really loving all these strawberries. I hauled in 1.5 pounds of berries on Thursday night.

I tried 2 new recipes with the berries: One was a success and one was not. We'll start with the success.

This is my super good Lavender Strawberry Frozen Yogurt.

I wanted to use the lavender from the garden with the strawberries and I'm a bit sunburned today, so I'm craving cold things. Making some frozen yogurt is the perfect solution! Sadly the lavender from the garden wasn't plentiful enough to flavor the dessert alone. A teensy-tinesy drop of essential oil does the trick just fine.

1/2 can light coconut milk

2 cups ripe strawberries

2 cups plain soy yogurt

1/2 cup evaporated cane juice

1 Tbsp. tequila or vodka

1-2 drops lavender essential oil

Chill the can of coconut milk so that the cream rises to the top. Scoop out 1/2 of the can, including the cream. Add to food processor with the berries, yogurt, sugar, tequila and oil. Process until cream is a smooth consistency. Chill and then add to an ice cream maker according to the machine's directions.

I also tried an unsuccessful recipe...it just looks successful.

Unbaked strawberry pizza

Baked strawberry pizza

I wanted to make a lightly sweetened gluten-free strawberry tart/pizza. It turned out gummy, bland and weird. But I won't be discouraged- I'm going to revise and try again!

Tonight I cooked some basmati rice and a nice curry.

Simple Cabbage and Chickpea Curry

1 Tbsp. canola oil

1/2 onion, sliced

2 cups red cabbage, sliced

1 red pepper, sliced in bitesized pieces

2 cups chickpeas, cooked

2 Tbsp. mild curry paste (Patak's)

1 tsp. salt

1 14.5 oz can diced tomatoes

1/4 cup peach chutney or jam

Heat oil in a large skillet. Add onions and cook until transparent. Add cabbage, red pepper, and chickpeas. Stir curry paste and salt into the can of tomatoes until dissolved. Add to the vegetables. Then add peach chutney and stir to combine. Put a lid on the pan. Simmer until cabbage is tender, about 10 minutes.

Best Raita

1/2 cup plain soy yogurt

1/2 tsp. salt

1/4 cup minced cilantro

2 Tbsp. minced fresh mint

2 minced jalapenos

1 Tbsp. lemon or lime juice

Stir everything together and dollop generously on top of spicy food!