Lavender-Lime Soda | The Welcome Home Diner

Welcome to the TLC Book Tours stop for The Welcome Home Diner, the latest food-centric novel by author (and food blogger) Peggy Lampman! This is a novel for all of you foodies out there—it'll make your mouth water from page one with a melange of Polish and Southern-inspired food descriptions, as well as homegrown and locally sourced ingredients and creative recipe ideas.

Citrus Salad with Honey-Tarragon Vinaigrette | #ProgressiveEats

Does your body ever crave something, but you just can't figure out what? You walk through the kitchen, opening the fridge, then the pantry, then the fridge, then the pantry—and still, nothing seems right? When this happens to me, that yearning can usually only be satisfied with one of two things: dark leafy greens or citrus fruit.

Sopa de Lima | #SoupSwapParty

As a self-proclaimed soup addict, I think the concept of Kathy Gunst's new cookbook Soup Swap is pure genius. Since you often wind up with leftovers when you make soup, you can tire of having the same kind of soup day after day, so why not make a party out of it? Gather a group of friends, family, or colleagues and have each person/couple bring a pot of homemade soup. The host will provide a loaf of crusty bread, a side/salad, and a dessert.

At the party, serve up tasting portions of each kind of soup and then everybody goes home with different soups to enjoy for the rest of the week! You could make it a monthly ritual. You could have themes. You could ask everybody to bring a drink that compliments their soup. You could set it up however you want.

Sparkling Pineapple Mojitos

Please tell me I'm not the only one who thinks that brunch and cocktails go hand-in-hand. I usually wind up with a full plate in one hand, a sweaty glass in the other, and all eyes peeled for a good place to lay out my bounty. I don't mind (at all) the usual brunch drink offerings. I'm all in for a Bloody Mary, several Mimosas, or a Bellini bar. But it's kind of fun to switch things up every now and again.

Last week, I shared a lovely Mother's Day brunch cocktail option that spoke to me of spring. Today I'm thinking warm and sunny with a pitcher of sparkling, grapefruit and mint-infused pitcher of mojitos! Why yes, I am in need of a vacation, thank you very much. I think I've earned a week of brunch on the beach. At least a day.

Soda Chanh (Vietnamese Lime Soda)

I'm sure that every household has at least a few must-haves sitting in their fridge at all times. Among a few other things, in my house, limeade is one of those things. We love lemonade, too—but it's limeade in some form or another that takes the cake. I try to make different forms to liven things up a bit, but for the most part, limeade is limeade. Freshly squeezed lime juice, sweetener, and water.

Whether it's a fizzy version like Neebu ka Sharbat (Indian Sparkling Fresh Limeade) or a flat one like Fresh Limeade with Chia Seeds, they all go quickly. This Vietnamese Lime Soda (or Soda Chanh) has sparkles and mint, which makes it extra refreshing. When researching it a little, it seems that some people use mint, some don't...some people rim the glass in salt, some don't. I chose to include both. You know, to add a little variety to our limeade routine.

As written, this recipe is particularly tart. We liked it, but if you want it a little sweeter, then simply make (and add) more simple syrup, or stir in some superfine sugar, honey, agave, what-have-you. I enjoyed the salted rim, but the kids said they'd rather have it without. In her book, Steamy Kitchen's Healthy Asian Favorites, Jaden Hair says that Gin makes a nice addition if you want to booze it up (my words, of course). I didn't try it...meant to, but I turned around and it was gone. But I squeezed an extra cup of juice to make another batch. This time, adult-style.

Sparkling Mojitos

What girl doesn't love a little sparkle in their life every now and again? On her finger, in her glass, in the eye of a dreamy guy. You can't deny the lure of sparkly things. Therefore, you'll totally understand when I tell you that I'm sharing not one, but two #bloggerCLUE posts this month. Our theme, afterall, is SPARKLY!

I've been talking lately about things that warm my bones, like soups and stews, comforting roasts, basically anything that cooks low and slow. But sometimes, it even works to just sit back, close my eyes, and sip a cocktail. A sunny burst of lime...the freshness of mint...the rum (oh yeah, totally the rum)...combined they are instant transport to a hot Miami beach via a cocktail—specifically a Mojito.

But I'll do you one better, thanks to Aly of Cooking in Stilettos. She made it easy, really. I knew within just a few moments of rummaging through her "kitchen" what sparkly thing I'd be making. That sunshine-conjuring Mojito I mentioned? She topped it off with sparkles in the form of fizzy Prosecco!

Fresh Limeade w/ Chia Seeds

My new obsession?  Chia seeds.  Since the first time I tried them, I've wanted to put them into everything.  I love the way they plump up and get all gummy, in the way that tapioca gets gummy.  Plus, they're a superfood.  How can I resist that!?

They are an ancient source of fuel, originally used regularly by the Aztecs and the Mayans as part of their diet - and their main source of fuel for long expeditions.  It's said that just one tablespoon of chia seeds can sustain a person for 24 hours.  Plus, chia seeds are the highest known plant source of omega-3 and omega-6 Essential Fatty Acids.

What else? They help boost metabolism and lean muscle mass. They add bulk and nutrients with very few calories, therefore are helpful in weight loss and maintenance.  Their high concentration of omega-3's helps to lubricate and keep joints supple.  Aside from the EFA's, they contain about 20% protein, and are a source of fiber, calcium, iron, magnesium, niacin, zinc, and phosphorus. Fun fact?  They can absorb seven times their weight in water (ummm...bulk...weight loss).

Oh, and did I mention that I love their gooey, gummy texture? Yeah.

A great way to start adding chia seeds to your diet is to put them into your favorite beverage.  I'm talking things like water (add a squeeze of lime), juices, agua frescas, lemon and limeades, shakes and smoothies, and even tea.  You want to let them sit in the liquid for at least 30 minutes to give them time to start soaking up that liquid...so you get that crazy mouth-feel.  They are still digestible if you don't soak them, though.

Lately, fresh lemonade or limeade like this one have been on the fridge shelf constantly.  It's an incredibly refreshing way to stay hydrated AND get the nutritional benefits of the chia.  Plus, how perfect is it for the hot weather?  We often feel like eating less this time of year, anyway.  Drinking our nutrients, while filling the space in our stomach?  It seems like the way to go.  Also perfect for a picnic.  Simply whip up a big batch and put it in jars or bottles with tight-fitting lids.  Slide into a cooler and you're set!

Fresh Limeade with Chia Seeds

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes (+ 30 minutes in fridge)

Cook Time: n/a

Keywords: beverage vegan soy-free nut-free limes chia seeds

Ingredients (approximately 1 quart)

• 5 small-medium limes, scrubbed & quartered
• 4 cups cold water
• 1/2 cup sugar, or to taste
• 1/4 cup chia seeds

Instructions

Place the lime quarters, water, and sugar in the jar of a blender and pulse 10-20 times. You want to release the juice and oils from the limes, but not crush the skins too much (or the limeade will be bitter). Set a strainer over a pitcher and pour the limeade through, pressing down on the solids to release as much liquid as possible.

Stir in the chia seeds, and refrigerate for at least 30 minutes. Stir before serving, chilled and over ice.

adapted from Paletas

sources:
The Ancient Chia Seed: How it Can Benefit your Health 
(Care2) Ancient Chia Seeds: An Ancient American Superfood 

Lime Pie Popsicles

These particular popsicles are about two years in the making.  I've mentioned my pension for putting things off, have I not?  I finally decided that the time was ideal to put them into motion.  And of course, it took all of five active minutes to mix up the ingredients and get them into the freezer.

The resulting popsicle is both creamy and delightfully tangy at the same time.  Basically, it tastes like...well...lime pie.  Lime Icebox Pie, to be exact.  Plus, I think they're kinda beautiful - downy white with green flecks.  With a bit of rustic charm thrown in in the form of cookie crumbs.

Are you geared-up for the summer of the popsicle?  Are you stacking your molds and envisioning what types of popsicles would look best in them?  Are you scouring thrift stores, dollar stores, and every other store for fun new shapes and sizes of molds and sticks?

What...that's just me!?   Well, I hope the excitement is contagious, because I cannot wait to see your fun, creative frozen concoctions over the next 4 or 5 months!

Lime Pie Popsicles

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes (+ time to freeze)

Cook Time: n/a

Keywords: snack dessert vegetarian nut-free limes sweetened condensed milk Cinco de Mayo July 4th popsicles American Mexican summer

Ingredients (8-10)

• 1 (14 ounce) can sweetened condensed milk
• 1 cup half & half
• 3/4 cup freshly squeezed lime juice (this was 6 small limes for me)
• 2-3 teaspoons lime zest (grated finely on a microplane)
• pinch of fine sea salt
• Maria cookies, crumbled and crushed (or graham crackers)

Instructions

Combine all ingredients except cookies in a bowl and whisk together until they are thoroughly combined.

Divide amongst your popsicle molds and freeze until solid, at least 5 hours. Add your popsicle sticks at the correct time for your molds.

When ready to serve, let the pops sit out at room temperature for a few minutes to let the outside just start to soften and get "tacky". Press each side of the popsicles in the cookie crumbs and enjoy!

slightly adapted from Paletas

Powered by Recipage

Phirni (Light Rice Pudding) and Neebu ka Sharbat (Fresh Sparkling Limeade)

Well.  It's been a heady, exotic, seductive journey over the past week for me...a week that included an in-depth, hands-on immersion into Indian cuisine.  A journey that was over too soon...but won't be shelved!  I can now put a bit of food memory...hands on memory into my next foray into this intriguing culture. From the child-like fascination of a new discovery...to exposing each of my senses to the tingling sensation of new and unexpected flavor and cultural tastes...to the actual moment I knew Indian food had made its way into my life...and kitchen...to stay.  These two opposites...one creamy and smooth and cool and refreshing...one tangy and fizzy and tingly and refreshing...were two of our favorites on the table.  Yes, I know.  I say that with every new post.  Like I said.  Whenever a bite/sip of one dish was in my mouth...it was my complete favorite!  So, this is the final recipe post to accompany my PFB challenge #3 entry: A Taste of India (vote HERE...click on the heart to vote).  Enjoy and thanks for taking the Indian food journey with me over the last week or two...it was good to have you with me ☺.

Phirni

Light Rice Pudding

adapted from Climbing the Mango Trees by Madhur Jaffrey 


serves: 4...but I doubled it...woulda trippled it if I'da realized how addicting it was!

5 tsp. rice flour (also called rice powder)  I ground up basmati rice until into coarse granules & powder
3 Tbs. plus 1 qt. milk
1/8 tsp. cardamom seeds  I used freshly ground ground cardamom
¼ c. sugar, or to taste
1 Tbs. chopped, shelled unsalted pistachios  I used salted

Put rice flour in a medium bowl.  Slowly add the 3 Tbs. milk and mix to smooth paste.

Set remaining quart of milk to boil in a heavy, smallish pan, over med-low.  Add cardamom seeds and sugar to milk.  Remove from heat as soon as milk begins to boil and rise and it'll be thicker. Slowly pour hot milk into rice paste and whisk to combine.  Pour it all back into the pot and bring to a simmer over low heat.  Stir often w/ whisk and simmer very gently for ~15 minutes.  Pour into individual bowls or one larger, shallow dish and allow to cool and set slightly.  Sprinkle pistachios over top and refrigerate. Serve cold.  I waiting to sprinkle with the pistachios until just before service.  I LOVED the salty, nuttiness when combined with the creamy coolness of the rice.  New addiction.

When trying to nail down the drink to accompany this meal, I opted for something non-alcoholic that all of the guests could enjoy.  Although some may prefer it with a kick.  I'm not sayin' who.  Just putting it out there.  Those people could successfully put something all warm and fuzzy in their glass first...and then pour this over the top and that would definitely put some perma-grin into their day...

Neebu ka Sharbat

Sparkling Fresh Limeade

inspired by Jaffrey's

¾ - 1 c. freshly squeezed key lime juice (from ~1 lb. limes)
½ - ¾ c. sugar
3 - 3¾ c. sparkling water
ice cubes

Stir the lime juice and sugar together and allow to sit for an hour or so...until the sugar is dissolved. Stir.

Put ice cubes into a pitcher/caraffe.  Pour in lime/sugar mixture.  Top off with cold, sparkling water.  Enjoy!

*All the ingredients are really "to-taste".  If you like it tarter, use less sugar (that's what I did)...or use regular limes.  You can also use regular (as opposed to sparkling) water to make it a more "mellow" limeade.  I loved it all tart and fizzy, though!  Cleared the palate instantly, too. Ha!

Thanks again for taking this delicious, Indian ride with me...and thanks to all who have voted for me to carry on ☺...that support is what keeps me goin'!  Tortilla Soup Questers...I haven't forgotten.  Watch for the latest roundup tomorrow sometime!

Key Lime Cake with Pepitas

I saw a picture a couple of months ago...I couldn't get it out of my head.  It was a picture of a cake...a cake that looked so simple...but whose name implied it was so much more!  That picture was on a newsletter from Rick Bayless (say it with me...genius!).  It was a cake developed in his test kitchen by his test kitchen chef, Deb (I should probably lump her into the genius! category, as well...she's the one behind the scenes, afterall).  Imagine if you will a cake flavored with that classic tartness of the key lime...yet grounded through the nutty, earthy crunch of toasted pepitas (pumpkin seeds).  Are you feelin' it?  I adore the simplicity of this more than anything else...the rustic look.  It's not too sweet, but it's moist and very easy on the tastebuds.  There was a time, up until recently, if I was asked the question "cake or pie?", I would have said an enthusiastic "PIE!".  I was always a pie and coffee kind of gal.  And I still lean more towards pie...but I've discovered  a lot of cakes over the last year or so (including this one) that make me ask "what kind of cake?" before I answer that question these days.

Key Lime Cake with Pepitas

recipe from Rick Bayless

Serves 8 

Cake

1 stick unsalted butter

1 1/4 cups sugar

2 large eggs

1 1/2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup sour cream

2 teaspoons grated key lime rind

1/2 cup toasted and salted pepitas (pumpkin seeds)

Key Lime Syrup

1/2 cup fresh squeezed key lime juice (approximately 12 key limes)

1/2 cup superfine instant dissolve sugar

9-inch x 2-inch deep cake pan, buttered, bottom lined with parchment

Directions

Preheat the oven to 350 degrees F. 

Cream the butter and sugar in an electric mixer until soft and light. Add the eggs and continue mixing until smooth. In a separate bowl, whisk together the flour, salt and baking powder. Add in thirds, alternately with the sour cream. Remove the bowl from the mixer and fold in the grated key lime rind. Scrape the cake batter into the prepared cake pan and sprinkle the pepitas evenly over the top. Place the cake on the middle rack and bake for 45 to 50 minutes or until the cake is golden brown and a skewer inserted in the middle comes out clean. 

While the cake is baking, whisk together the key lime juice and superfine sugar in a small bowl. Continue mixing until all the sugar is dissolved. Set aside.

Cool the cake in the pan on a wire rack for 15 minutes. Then, using a wooden skewer, poke holes all over the surface of the cake. Spoon the key lime syrup evenly over the cake while it's still warm. You can unmold the cake once it's completely cooled.

The key lime syrup soaks in and permeates every bite!  A nice change...one I prefer...from standard Key Lime Pie.  Now, if you'll excuse me, I'll let this cake work it:

SUPERMODEL!

Fruit Fabulous Fruit.

I decided I wanted to go a little bit crazy with the fruit recently...I'll be talking about it over at My Food and Life Encounters (where I'm guest posting while Miranda is away) and I'll be talking about it right here, too! But with a different spin on things... But for now, let's talk about how to get a delicious bowl of this tasty summertime (oh....why not anytime) fruity, yogurty mixture!

Fruit & Yogurt Salad w/ honey & cinnamon... Choose your favorite fruits...or some new fruits you haven't tried...or just use the same ones I picked (it was a good combo)...go fruit wild! I went with 6 fruits all in various colors- because it's all about eating with eyes! I chose to "ball" my melons (you'll see why if you visit me on my "sister" post), but feel free to just cut them into chunks if you don't have a melon baller...or if you do have one, but don't feel like using it.

I thought I would begin by giving a little pineapple cutting tutorial. I've had many people tell me they were scared of cutting one without the aid of one of those corer/slicer doodads. Well, fear no more! Pineapples are seriously one of the easiest fruits to cut once you know how! Begin by securing your cutting board so that it doesn't slide when the inevitable slippery juices seep over the edges. First cut off the top and bottom of the pineapple. Set it upright and using a sharp chef's knife, begin slicing off that prickly skin just under the line of "eyes". Don't worry if you miss some, you can go back and shave them off later. Once that part is done...you're so golden! Admit it, that outside of the pineapple is definitely the scariest part. Next, cut through the pineapple from top to bottom, through the core. Then locate that core (it's lighter) on each section and simply slice it off. Now you have four big, gorgeous hunks of pineapple to slice, chunk, cut in anyway you choose! See...easy as pie right? Right! (If you want rings, simply cut the pineapple in half the short way once you've removed the top & bottom. Then pop out the core from each half with an apple corer. Then move on the next step of removing the skin. All that will remain will be slicing up those rings.)The next fruit I chose to use was cantaloupe. Begin by slicing off a thin slice from each end of the melon. This will serve as a flat edge to hold it steady. Now cut it in half (not through the flat end, through the other way) and scoop out the seeds with an ice cream scoop. With your melon baller, make your way around the flesh scooping out balls as close together as possible. Once you've gotten all the way around, using a very sharp knife, cut off a layer just as deep as your holes. Repeat the process until you've used up all the melon you are able to. You'll get a few extra balls from the very bottom curve, as well. No need to waste all that mangled looking melon...simply scoop it out and use it for smoothies...or some other fruity drink!Ditto on your honeydew...Your watermelon (use seedless for best results) uses the same process, but yields so much more because of the greater surface area. When it came to the strawberries, I just halved or quartered them depending on their size. The grapes I just plucked from their stems. Look at all this delicious fruit just waiting to mingle!Now...make yourself a little yogurt dressing for tossing it all up and bringing it together well.

Honey Cinnamon Yogurt Dressing (or dip)

by girlichef Yogurt-plain or vanilla Honey Cinnamon (or freshly grated Nutmeg...but then you'll have to change the name) Mix them all together to your taste! And YES...you can use this as a delicious fruit dip, too. But, what I did was tossed everything together for a big bowl of summertime satisfaction!My Fruit & Yogurt Salad w/ honey & cinnamon is also my submission for Souper (soup, salad & sammie) Sundays this week!

--------------------------------------------------------------------------------------------------

Don't forget to head on over to check out my guest post today HERE...where I'll put a different spin on all of this awesome fruity goodness...see why I balled all of that melon!!!And made another addicting topper...we're talking a little bit of Spice! Don't miss it...