Hibiscus Strawberry Tea

Inspired by my cousin's baby shower last weekend, I came up with this refreshing tea. I will give partial credit to the host, because she told me what was in the tea. She was a little secretive about the process, so
I was on my own to figure out proportions to get the right flavor. After playing around with it for a bit, I found the perfect combination. It is a little tart, a little sweet, and very much delicious! Enjoy

Ingredients:

3 c. water plus 1 Tbsp. water
Hibiscus tea bags
1 Quart of strawberries, stems removed
1 Tbsp. lemon juice
1 Tbsp. agave nectar




Directions:

1. Make the tea by placing three hibiscus tea bags in a pot and adding the three cups of water. Bring the tea and water to a low boil and then remove from heat. Allow to seep for 10 minutes. Remove the tea bags and allow the tea to slightly cool
2. Meanwhile, put the other Tbsp. of water in another saucepan. Add the strawberries and bring to a boil. Allow to simmer for approximately 10 minutes or until the strawberries have released their juice and are very soft.
3. Pour the tea in a large pitcher. Press the strawberries through a fine mesh strainer over a bowl to release the juice. Continue to press the strawberries in the strainer until the you have gotten all of the juice.
4. Add the strawberry juice, lemon juice, and agave nectar to the tea. Stir to combine. Allow to cool and serve over ice

Carrot "Lox"

A simple treat when you are craving bagels and lox! The secret is to let it marinade, so if you have time, definitely let the carrots sit for the full two hours. Enjoy!

Ingredients:

4 medium carrots, peeled and sliced 1/8 inch thin
1/8 c. soy sauce
1 Tbsp. olive oil
1 tsp. liquid smoke
1 tsp. kelp powder
1/2 tsp. "Old Bay" seasoning






Directions:

1. Place the sliced carrots in a large bowl. In a smaller bowl, mix the soy sauce, olive oil, liquid smoke, kelp powder, and "old bay" seasoning. Pour sauce over carrots. Toss to make sure all carrots are coated. Marinade for at least 20 minutes up to two hours.

2. Preheat oven to 400 degrees.

3. In a single layer, place carrots and excess marinade on a rimmed baking sheet. Cover with foil and cook undisturbed for 20 minutes.

4. Remove from oven and allow to steam for 5 more minutes. Remove foil and serve as you would lox. I recommend on a bagel with cream cheese (vegan or non-vegan) and sliced red onion.

Stuffed Shells with Fresh Ricotta and Spinach

This recipe calls for fresh ricotta cheese. I highly recommend finding a local cheese counter that makes it fresh daily, or try making it yourself! Here is a simple recipe that is fool proof: http://cooking.nytimes.com/recipes/1015560-fresh-ricotta. If you are not feeling up to making your own cheese, or you do not have access to fresh ricotta at your local store, buy the highest quality ricotta available. The cheese is what makes this dish!

Ingredients:

5 oz fresh spinach

2 Tbsp. garlic infused olive oil

pinch of red pepper flakes

salt and pepper to taste

12 oz. package of jumbo pasta shells cooked according to package directions

3 cloves of garlic 

15 oz. tomato sauce

6 oz. tomato paste

water

2-3 Tbsp. of Italian seasons

3/4 lbs. fresh ricotta cheese

Zest of one lemon

1 c. of Italian cheese (I used Provel, but you could use Mozzarella or an Italian cheese blend)

1/4 c. Freshly grated parmesan

Directions:

Preheat oven to 375 degrees

Mix Provel (or other Italian cheese) with Parmesan in a small bowl, and set aside

For the spinach:

Heat garlic olive oil over medium heat in a large pan. Add spinach, salt and pepper, and red pepper flakes and wilt the spinach. Remove from the heat, drain, and chop the spinach. Set aside in a large bowl.

For the sauce:

In a medium sauce pan, add two cloves of chopped garlic, the tomato sauce, tomato paste, 8-15 oz of water (I used 15 oz and it was the perfect consistency), and Italian seasons. Cook on medium until heated through, stirring occasionally. Turn the heat down to low while you prepare the shells.

For the Filling:

In the bowl with the cooled spinach, add the ricotta, lemon zest, and remaining clove of chopped garlic. Stir together until well blended. Add salt and pepper if needed.

To assemble:

Spray a 9x13 casserole

When shells are cool enough to handle, stuff with approximately 2 Tbsp. of ricotta mixture. Do not over stuff the shells. Place the shells in the casserole stuffing side up. Once all of the shells are in the casserole, pour the sauce over the top making sure all of the shells are covered. Sprinkle with Parmesan/Provel mixture. Sprinkle a little water over the top, and cover with aluminum foil. Cook for 25-30 minutes. Remove foil and cook for an additional 5 minutes or until cheese is slightly browned. Allow to cool for 10 minutes before serving. Enjoy!

Super Simple Bruschetta

Hello 2016 and good riddance to 2015! I am hoping to create and post more original recipes this year, and I am starting out with a simple appetizer recipe. Bruschetta is generally an easy dish to make, but you have to be careful with the seasons and making sure the bread does not get soggy. I decided to make a soft crostini for the bread, and saved time and energy by using good quality canned tomatoes. The end result was light, fresh, and delicious! Enjoy!

Ingredients:

For the Tomato Topping
1 15 oz can of Red Gold (or other good quality) diced tomatoes, unseasoned, no salt
2 cloves of garlic chopped
2 fresh basil leaves, chopped
1 1/2 tsp. red wine vinegar
1 tsp olive oil
salt and pepper to taste
A handful of freshly grated Parmesan (optional)

For the bread:
1/2 loaf french baguette
2 tbsp olive oil
1 garlic clove, whole


Directions:

1. Preheat the oven to 400
2. Cut bread into one inch slices, place on baking sheet
3. Place bread in oven, and toast for 8-10 minutes, flipping half way through (You want the bread toasted a bit on the outside, but the still soft on the inside)
4. Meanwhile, drain the tomatoes and place in large bowl. Add the garlic, basil, vinegar, oil, salt and pepper, and Parmesan if using. Stir until blended, careful to not crush the tomatoes
5. Remove toasts from oven. Rub the garlic clove on one side of the toast, and lightly brush the other side of the toast with olive oil. Place the tomato mixture on the olive oil side of the toasts.
6. Enjoy!