Sunday, May 22, 2011

The Case of Vanilla Rooibos Tea Latte

Eat your heart out Starbucks!

Vanilla Rooibos Tea Latte

1 tbsp honey
1 cup 2% milk
1 vanilla rooibos tea bag

Pour the honey into the bottom of a small teapot. Gradually stir in the milk to blend. Nuke in microwave on high for approximately 1 minute, 45 seconds. Drop in the vanilla rooibos tea bag and let steep for 3 minutes. Dunk the tea bag a few times to dispense its flavour, take the tea bag out, then pour your latte. Serves 1.

Sunday, May 15, 2011

The Case of Yogurt and Honey Ranch Salad Dressing and Dip

How to make a traditional tossed salad special? Use the freshest greens, the crispest cucumbers, the most succulent tomatoes, and MAKE YOUR OWN DRESSING. Then call that tossed salad your own!

Yogurt and Honey Ranch Salad Dressing and Dip

1/2 cup 2% yogurt
70g (about 1/2 cup) feta, chopped
1/3 cup light mayonnaise
3/4 tsp honey
1/8 tsp garlic powder
salt
pepper

Blend together all the ingredients, including salt and pepper to taste. Serves 3.

Sunday, May 8, 2011

The Case of Spaghetti Low Carbonara Footprint

Pasta is vegetarian, but it's also a carb – a carb that is not my friend if I want to keep on looking like Catherine Zeta-Jones that is. Karl, Anne, Stephen, Kathleen, France...all you family and friends...you can stop snickering now. Oh but I love pasta! So I eat it for lunch instead of dinner to burn up those carbs during the most active part of my day. And I never, ever, add bread.  

Spaghetti Low Carbonara Footprint

enough whole-wheat spaghetti for two people (I have a bright yellow spaghetti measure, do you?)
enough regular spaghetti for two
3 cloves garlic, minced
1/2 tsp rosemary
1 tbsp olive oil
3 eggs
1/2 cup Parmesan, grated
salt
pepper
1 cup sun-dried tomatoes packed in oil, drained, chopped
2 tbsps chopped fresh parsley

Cook the spaghetti (add the whole-wheat spaghetti to the pot first, bring back to a boil and cook for 1 min. before adding the regular spaghetti). Just before the pasta is al dente, sauté the garlic and rosemary in the olive oil. Drain the pasta (saving 1/4 cup pasta water), and toss the pasta in the fragrant oil. Quickly whisk together the eggs, Parmesan, salt and pepper to taste. Whisk in the reserved pasta water. Toss with the spaghetti until the sauce thickens. Plate, and sprinkle with the sun-dried tomatoes and parsley. Serves 4.

Sunday, May 1, 2011

The Case of Dying for Chocolate

Mysteries and chocolate brought us together – Janet Rudolph and me. Janet writes the wonderful blog Dying for Chocolate. Plus Mystery Fanfare and Team Building Talk, both of which you can link to from Dying for Chocolate. Janet and I also have running businesses in common. Her business is Murder on the Menu, an interactive mystery event planning company, and it's division TeamBuilding Unlimited, where she and partner Frank Price create Chocolate Scavenger Hunts...Chocolate Tastings...and so much more. She's been a judge at the San Francisco Chocolate Salon and the Tasty Awards. She's the director of Mystery Readers International, edits the Mystery Readers Journal, facilitates a weekly mystery book group, hosts literary salons with mystery authors, has been a committee member for numerous mystery conventions, and has a Ph.D. in religious mystery fiction... You can imagine how thrilled I was when Janet invited me to guest blog. And so...it's a privilege and an honour for me to forward you, treasured reader, to http://dyingforchocolate.blogspot.com/2011/04/french-chocolate-hazelnut-toast-cynthia.html, there to discover a world of chocolate, and my guest post featuring French Chocolate Hazelnut Toast, pictured above.