Iced Coffee Essentials

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Summer is here, and there’s much to enjoy, including some fresh takes on winter themes. Take coffee for example─which ranks among the most popular American beverages. In fact, according to the National Coffee Association, the average coffee drinker in the U.S. consumes 3.4 cups a day. Well, what you love in winter can betransformed into an entirely new warm-weather treat. You guessed it, iced coffee! Beware, however, that while black coffee is virtually free of calories, it can rapidly morph into a saturated fat-laden “dessert” depending on the drink you choose. However, with these clever tips you can enjoy delicious iced coffee without expanding your waistline─or your arteries.

Watch the trimmings

Needless to say, some coffee drinks are richer than others. For example, cappuccino made with half and half can run from 120 calories for a 12-oz cup to 210 calories for a 20-ouncer. The plot thickens with lattes, which can reach 200 calories for a 12-oz cup to 340 calories for 20 ounces. Mochas take the cake, with up to 358 calories for 12 oz. and as high as 490 calories for a 20-ouncer. And the problem is, many people don’t factor in non-filling beverage calories to their day’s food total.

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Sausage with Udi’s Gluten Free Bread

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Courtesy of Udi’s Gluten Free Foods.

Cook Time: 5-10 minutes

Ingredients:

  • 1 package of your favorite gluten free sausage
  • 1 small onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 package Udi’s Gluten Free Foods classic hot-dog buns

Directions:

  1. Grill and brown sausages to your liking and the juices run clear.
  2. Chop all of your veggies into half-moon slivers. (At Udi’s half of us like our veggies raw and the other half prefers to sauté them first so we’ll leave this one up to you.)
  3. Place the sausage into our new Udi’s hot-dog buns and top with the chopped veggies.
  4. If you have a preferred marinade for the sausage or the veggies feel free to add that too!

Servings:

Makes 6 Servings

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Aged Earl Grey Kebab

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Courtesy of Numi Organic Tea.

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients:

    • 4 tea bags Numi Aged Earl Grey
    • juice of 1 lemon
    • 1 Tbsp. local honey
    • sea salt and pepper
    • 1 pound grass fed beef or org. chicken cut into kebab chunks
    • 1 medium red onion
    • 1 red or yellow bell pepper
    • 1 green pepper

      Directions:

        1. Steep 4 tea bags of Aged Earl Grey in 1 cup boiling water for 5 minutes. Squeeze and remove tea bags.
        2. Stir in lemon, honey, salt and pepper. Cool to room temperature.
        3. Pour tea infusion over meat and marinade for 1 hour.
        4. Assemble the shish kebab skewers by alternating meat and vegetables.
        5. Cook or barbecue in oven, turning skewers while basting with the remaining liquid from marinade.

          Servings:

          Makes 4 Servings

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          Chamomile Lemon Dressing

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          Courtesy of Numi Organic Tea.

          Prep Time: 15 minutes

          Cook Time: 0 minutes

          Ingredients:

          • 4 tea bags Numi Chamomile Lemon
          • 2 Tbsp. extra virgin olive oil
          • juice of 1 lime
          • 1 Tbsp. local honey
          • salt and pepper to taste

          Directions:

          1. Bring ½ cup water to a boil in small saucepan. Place Chamomile Lemon tea bags and simmer for 8 minutes to reduce liquid by half.
          2. Squeeze before removing tea bags. Allow to cool.
          3. Stir in remaining ingredients. Enjoy this sweet and tangy dressing on your next salad.

          Servings:

          Makes 4 Servings

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          Spicy Luau Rice

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          Recipe submitted courtesy of Lundberg Family Farms.

          Ingredients:

          • 1-1/2 cups Lundberg Family Farms Brown Jasmine rice
          • 3 cups water
          • 1 fresh pineapple, cut into 1 inch cubes, about 4 cups
          • 1 red bell pepper, cored and seeded, cut into 1 inch cubes
          • 1 red onion, cut into thin wedges
          • 1 Tbsp. toasted sesame oil
          • 1 Tbsp. vegetable oil
          • 1 Tbsp. brown sugar
          • Juice of one lime (1 tablespoon)
          • 1/8 tsp. dried red pepper flakes

          Directions:

            1. Preheat oven to 400°F
            2. Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Brown Jasmine. Cover and reduce heat to simmer, and cook 50 minutes. Remove from heat and let steam with lid on, for 10 minutes. Set aside.
            3. Whisk together in a large bowl sesame oil, vegetable oil, brown sugar, red pepper flakes and lime juice. Add cubed pineapple, bell pepper, and onion and toss to coat. Spread the pineapple, bell pepper, and onion on a rimmed baking sheet and roast in oven for 30 minutes.
            4. To serve arrange roasted pineapple/bell peppers/ onion on cooked Brown Basmati rice in a wide rimmed bowl.
            5. Great with barbecued shrimp, pork, or chicken

              Servings:

              Serves 8-9
              Yield: 9 cups
              1 cup=166.4 grams

              Nutritionals:

              Serving size 1 cup, Calories 140, Calories from Fat 30, Total Fat 3.5g (Sat. Fat .5g, Trans Fat 0g), Cholesterol 0mg, Sodium 5mg, Total Carbohydrates 28g, Fiber 2g, Sugars 8g, Protein 2g.

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              Lemony Risotto with Asparagus

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              Recipe submitted courtesy of Lundberg Family Farms.

              Ingredients:

              • 3 cups reduced-sodium chicken broth
              • 2 cups water
              • 2-3/4 cups (about 3/4 pound) asparagus, trimmed and cut into 1-inch pieces
              • 1 onion, finely chopped
              • 1 Tbsp. butter
              • 1 cup Lundberg Family Farms Arborio rice
              • 1/4 cup dry white wine
              • 1 Tbsp. grated lemon zest
              • 1/4 cup grated parmesan cheese

              Directions:

              1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer until just tender, about 3-4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking; drain. Keep broth on low.
              2. Sauté onion in butter until softened, add rice and stir 1 minute. Add in wine and stir until absorbed.
              3. Stir in broth mixture 1 cup at a time and briskly simmer, stirring constantly until absorbed. Continue adding broth mixture one cup at a time, stirring until absorbed, before adding more broth.
              4. Risotto is done when it has the consistency of pudding. (There maybe leftover broth.) Take off heat.
              5. Stir in asparagus, lemon zest, and parmesan. Pepper to taste.

              Servings:

              Serves 4-5
              Yield: 5 cups
              1 cup= 222.3 grams

              Nutritionals:

              Serving size 1 cup, Calories 130, Calories from Fat 25, Total Fat 2.5g (Sat. Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 340mg, Total Carbohydrates 19g, Fiber 1g, Sugars 2g, Protein 6

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              Black Japonica Rice, Pinto Bean and Corn Salad

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              Recipe submitted courtesy of Lundberg Family Farms.

              Ingredients:

                • 1 cup Lundberg Family Farms Black Japonica™ Rice
                • 2 cups water
                • 3 Tablespoons balsamic vinegar
                • 1 clove garlic, minced
                • 1/3 cup olive oil
                • 1-1/2 cups frozen corn
                • 2 cups halved cherry tomatoes
                • 4 green onions, sliced
                • 1 red bell pepper, diced
                • 2 Tablespoons chopped cilantro
                • 1 (15.5oz.) can black beans, rinsed & drained

                  Directions:

                    1. Bring water to boil in a medium saucepan with a tight fitting lid. Stir in Lundberg Black Japonica™ Rice, reduce heat to simmer, cover and cook 50 minutes.
                    2. Remove from heat and let steam 10 minutes. Cool.
                    3. Whisk vinegar, olive oil, and garlic in a large bowl. Salt and pepper to taste.
                    4. Add rice to bowl. Add remaining ingredients; toss to combine.
                    5. Cover and refrigerate. (Can be prepared 1 day ahead.)
                    6. Bring to room temperature before serving. Add salt and pepper to taste.

                      Servings:

                      Yield: 9 cups
                      1 cup = 152.4 grams

                      Nutritionals:

                      Serving size 1 cup, Calories 150, Calories from fat 60, Total Fat 6g (Sat. Fat 1g, Trans Fat 0g), Cholesterol 0mg, Sodium 75mg, Total Carbohydrates 21g, Fiber 3g, Sugars 3g, Protein 4g.

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                      Peach Derby

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                      Recipe Courtesy of POM Wonderful.

                      Ingredients:

                      Garnish:

                      • mint sprig

                      Directions:

                      1. Muddle the mint leaves and peach slices* gently in the bottom of a highball glass with a little lemon juice.
                      2. Add ice and the remaining ingredients.
                      3. Stir and garnish with a generous mint sprig.

                      *Note: If peaches are out of season, prepare the drink without.

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                      Grilled Sweet Italian Chicken Sausage with Lemon Orzo and Summer Squash

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                      Recipe submitted by Mary L. for the Mambolicious Recipe Contest of 2009.

                      Ingredients:

                      • 1 cup orzo
                      • 1 Tbsp. olive oil
                      • 1 cup thinly sliced zucchini, with peel
                      • 1 cup thinly sliced yellow squash
                      • 1 Tbsp. finely minced onion
                      • 2/3 cup low sodium chicken broth
                      • 1 Tbsp. fresh lemon juice
                      • 1 tsp. fresh grated lemon peel
                      • ¼ tsp. Jane’s Krazy Mixed Up Salt
                      • Freshly ground black pepper, to taste
                      • 1 pkg. Sweet Italian Chicken Sausage
                      • 1 Tbsp. chopped fresh parsley

                      Directions:

                      1. Cook orzo, in unsalted water, following package directions.
                      2. In a 10-inch non-stick skillet, heat oil over medium heat.
                      3. Add zucchini, yellow squash and onion, cook and stir 2 to 3 minutes until vegetables are crisp-tender.
                      4. Add chicken broth, lemon juice, grated lemon peel, salt and pepper.
                      5. Reduce heat to low, cover and simmer until vegetables are tender.
                      6. Grill sausage, place on serving platter and keep warm.
                      7. Add drained orzo and chopped parsley to skillet mixture. Serve along side sausage.

                      Servings: 4

                      Prep Time: 10 minutes

                      Cook Time: 20 minutes

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                      Grilled Tuna with Fresh Chutney

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                      Recipe submitted by Deborah F. of East Amhurst, NY, for the Mambolicious Recipe Contest 2009.

                      Ingredients:

                      • Tuna steaks – one per serving
                      • Jane’s Crazy Mixed Up Seasoning – to taste
                      • San J Tamari Cooking Sauce – baste as needed
                      • Mixed lettuce greens – 1/2 cup per serving
                      • Tomatoes – 1 small per serving
                      • Basil – 6 fresh leaves per serving
                      • Almonds, sliced – 1/8 cup per serving
                      • Ginger People crystalized ginger – sprinkle to taste
                      • Brown Cow Cream Top Vanilla – 1 Tbsp. per serving
                      • Fresh mint leaves – 1 per serving

                      Directions:

                      1. Sprinkle tuna steaks with Jane’s Crazy Mixed Up Seasonings.
                      2. Place tuna steaks on medium grill to cook. Baste the tuna steaks with San J Tamari Cooking Sauce each time that you flip the tuna steaks.
                      3. When finished grilling, place each tuna steak on a bed of mixed lettuce greens.
                      4. Top each grilled tuna steak with a chutney mixture made of chopped tomatoes, chopped fresh basil.
                      5. Sprinkle with almond slices and crystalized ginger (Ginger People brand).
                      6. Finally top with a tablespoonful of vanilla cream (from Brown Cow), and a fresh mint leaf. Delicious!

                      Servings: 1+ (customizable)

                      Prep Time: 6 minutes

                      Cook Time: 10 minutes (on a medium grill)

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