News flash: Caffeine can kill you. To find out how much you would need to consume to meet your end, go to http://www.energyfiend.com/death-by-caffeine, put in your weight and enter.
So, if you're more than 70 cups of coffee short of your goal, you can try this nice, refreshing coffee drink and live another day. Isn't life grand?
Lori K's nonfat coffee cooler
Makes 3 glasses
4 rounded teaspoons Medaglia D'Oro instant espresso
4 rounded teaspoons Ghirardelli ground sweet chocolate
16 ounces nonfat milk
Fill blender with ice to 24-ounce mark. Add the instant espresso, ground chocolate and milk. Blend until ice is well crushed. Serve with large straws. About 70 calories per glass.
Saturday, July 17, 2010
Tuesday, July 13, 2010
You probably heard all about the hot water Helen Thomas got herself into with her comments about Palestine. But did you see the Springfield, Ill., State Journal-Register item about her submission to a Women's National Press Club cookbook back in 1961?
The recipe is "Palestine Chicken."
Thomas, 89, was a longtime White House bureau chief for United Press International, columnist for Hearst Newspapers, first female officer of the National Press Club, first female member and a president of the White House Correspondents’ Association, member of the White House Press Corps and is the author of five books.
On May 27, she was outside a Jewish Heritage Celebration Day event at the White House, when she was asked by a rabbi (with a video camera) for a comment on Israel. Thomas said, “Tell them to get the hell out of Palestine.”
She resigned from Hearst Newspapers, and her entertainment agency dropped her.
No word yet if she's thinking of another cookbook.
Monday, July 12, 2010
Now that I'm back to blogging on a more regular basis, one of the ideas I had was a weekly entree that didn't involve meat, since that's one of the best ways to cut your food budget without making your family and yourself feel like you're depriving yourself. (If you're already on the Meatless Monday plan, try stepping it up to twice a week.)
This week is one of my favorites, but it's not for the faint of heart. It's a bit on the spicy side, but you can use a milder salsa if you so desire. The pumpkin seed sauce isn't spicy, but a little salty. If you want to make this vegan, use a silken firm tofu instead of the hard boiled eggs. Once you mix the chopped tofu with the salsa, you won't know the difference.
Papadzules (vegetarian enchiladas with pumpkin-seed sauce)
3 or 4 ripe tomatoes
2 cups of water or broth
1 or 2 fresh sprigs of epazote (optional; can substitute cilantro)
1 habanero chile, sliced almost in half; leave stem on and remove seeds
1 small onion, chopped
2 tablespoons oil, divided
Bring the first 4 ingredients plus some salt to a boil and simmer for 5 minutes. Remove from heat. Take the tomatoes and habanero out of the broth and set aside. Remove the skin from the tomatoes and discard the skin. Reserve the broth. Heat one tablespoon of the oil in a small skillet and sauté the onion until soft. Set aside.
Purée the cooked tomatoes and sautéed onion in a blender. Heat the remaining tablespoon of oil in a saucepan. Add the puréed tomato mixture and simmer for 5 minutes, stirring occasionally. Add more salt to taste.
Salsa de Pepita
1 cup of pepitas (fat shelled pumpkin seeds), toasted until they turn golden
2 cups of broth (reserved from the salsa making, above; may not use all of it)
Strain the broth. Finely grind the toasted pepitas, using either a blender or food processor. Add the reserved broth slowly, until you have a paste. Blend or pulse, slowly adding more of the broth, until you get a saucy consistency. Set aside.
6 hard-boiled eggs, peeled and chopped
12 corn tortillas, heated until they are soft and pliable
Warm salsa (see above)
Warm salsa de pepita (see above)
Place a warm tortilla on a plate. Put some of the egg down the center of the tortilla, add some salsa, then fold over two opposing edges of the tortilla on top of the egg. Place this bundle on another plate, seam side down. Repeat until you have formed 3 for each serving.
Ladle the salsa de pepita over the top of the papatzules. Then ladle on some more salsa. Serve.