Friday, July 02, 2010
What are you drinking this summer?
By Sara Moore
With summer finally here, you can take the party outside! Whether it’s sangria, tequila, or a healthy mix, yes there is such a thing, here are a few options to enjoy the perfect cocktail.
The Corzo Bliss
2 parts Corzo Silver Tequila
3/4 parts Domaine de Canton Ginger Liqueur
5 one-inch chunks of watermelon
5-7 mint leaves
Muddle the watermelon and mint in a mixing glass. Then add remaining ingredients and shake well with ice. Strain into a chilled cocktail glass. Garnish with watermelon cube and mint leaves. Recipe courtesy of New York City mixologist Jonathan Pogash.
Sparkling Dutch Red Sangria
1 bottle Dry red wine
3 oz Orange Liqueur
3 oz Van Gogh Pomegranate Vodka
6 oz Grenadine
½ bottle Pomegranate juice
½ bottle Pommery Brut Royal Champagne
1 sliced Orange
Cinnamon sticks
Combine the first five ingredients. Add champagne and give a quick stir. Pour mixture over ice and add slices of orange. Garnish each glass with a cinnamon stick.
Tuesday, May 25, 2010
“Sex and the City 2″ cocktails
By Julie Wiegan
Sex and the City 2 hits theaters this Thursday and we’re celebrating with these cocktail recipes from Rosangel. So grab your girlfriends and toast your inner Carrie, Miranda, Charlotte, and Samantha.
Don’t Get Too Carrie’d Away Champagne
Ingredients
1 oz Rosangel
2 muddled strawberries
1 oz Simple Syrup
Top with Champagne
The Samantha (Kicks Her Men Out Before) Sunrise
Ingredients
1 Part Rosangel
1 Part Orange Juice
Splash of Pomegranate Juice
1 ½ cups of ice
Monday, May 17, 2010
Cooking Light What to Eat
By Sara Moore
With so many so called healthy options at the supermarket that includes low-sugar, low-carb, all-natural, and organic claims on food packages and nutritional labels, it’s easy to get confused while shopping. Cooking Light What to Eat is a personal food shopping guide that helps you cut down on the clutter so you get the most for your money while making healthy choices.
Here are some great tips to keep in mind next time you visit the supermarket:
Base meals on items from the grocery store perimeter
Shopping along the outside edges of the grocery store is the easiest way to amp up the nutritional value of what you eat. The perimeter is where the majority if stores feature inherently healthy foods—fresh fruits and vegetables, fish, meats, poultry and dairy products.
Compare apples to apples (and chicken to chicken)
Compare the prices of similar things. Make sure you’re comparing pound per pound and serving per serving. If you’re considering a $7.50 package of skinless, boneless chicken breasts vs. a $3.50 whole chicken, that’ $7.50 package with two chicken breasts is just over a pound and will fee two to three people, while the whole chicken is more than three pounds and will feed four, as well as make homemade chicken stock or soup.
Look high and low
Prime product placement in grocery store goes for a premium price—vendors sometimes pay retailers thousands of dollars for placement at middle and eye-level shelves. These products may be some of the healthiest and most affordable ones, but make sure you also check the upper and lower shelves for good (and nutritious) deals.
Buy in bulk
Buying in bulk the foods you eat often can save you money. Steel-cut oats bought from the bulk bin, for instance, are $0.89 per pound, while a tin runs $3.35 a pound. Lentils, beans, and chickpeas are also great bulk savers, as well as large bags of rice.
Wednesday, May 05, 2010
Treat her to Momelets and Mimosas on Mother’s Day!
This Sunday, let Mom sleep in, but not too late, otherwise she’ll miss the delicious Mother’s Day brunch you planned for her. The best part is that these recipes are inexpensive, take no time at all, and are easy enough to make.
Momelet
Ingredients
2 tablespoons butter
3 eggs
1/3 cup thawed frozen chopped spinach (with all the water firmly squeezed out)
6 quartered grape or cherry tomatoes
1 1/2 ounces crumbled feta cheese
Freshly ground black pepper
Directions
Melt butter in a large skillet over medium-high heat. Beat eggs in a bowl, then pour into pan and cook for 1 minute. Move the eggs around so that the uncooked portion reaches the bottom of the pan, lifting the cooked portion if needed. Reduce the heat to medium. Sprinkle the spinach, tomatoes, and feta cheese and pepper over the eggs.
Cook until the omelet is golden brown on the bottom. Fold in half and slide onto a plate. Serve with side salad and toast.
Monday, April 19, 2010
Celebrate Earth Day with organic cocktails
By Sara Moore
Earth Day is this Thursday and why not toast the occasion with organic drinks from Paul Abercrombie’s new book Organic, Shaken and Stirred. As the world’s only book about organic cocktails with recipes from bartenders and mixologists from around the world, the recipes call for entirely organic ingredients, including spirits, herbs, fruits, spices, and mixers.
Pom-aniac
Big, brassy pomegranate and lively lemon find a counter beat in smooth maraschino cherry and cool cucumber, but it’s that crucial splash of bitter Campari that really makes this symphony of flavors come together in delicious harmony.
Ingredients
1 thin peeled organic cucumber round, quartered
2 ounces organic pomegranate juice
1 1/2 ounces organic vodka
1/2 ounce freshly squeezed organic lemon juice
1/2 ounce organic agave nectar
Splash of Campari
1/2 ounce maraschino liqueur or Cointreau
Club soda or sparkling mineral water
Organic lemon twist for garnish
Directions
In a tall glass, alternate the pieces of cucumber with layers of crushed ice. Pour the pomegranate juice, vodka, lemon juice, agave nectar, Campari, and maraschino liqueur into an ice cube–filled cocktail shaker. Shake vigorously for 30 seconds, then strain the mixture into the glass. Top off with club soda and garnish with the lemon twist.