Six long cold drinks for hot summer days recipes - The Guardian

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When the sun is high and the Ashes are in full swing, I become less interested in martinis, negronis and other short intensities; instead, I want long, cold refreshment. Here are a few of my summer favourites. Each is highly adaptable – try ginger ale for the mojito, mint syrup in the gin and tonic, and so on – but the non-negotiables are that the ingredients (and, ideally, the glass) should be very cold and an excess of ice is almost always the way to go: the more you use, the colder everything stays and the slower the ice melts.

If you prefer your cocktails alcohol-free, there are so many spirits and beers to suit these days: Caleño’s Dark & Spicy, for instance, works beautifully in the dark and stormy, Seedlip’s Garden 108 makes a very happy-making G&T and Strykk’s Not V*dka works really well in the Dalmatian; and while alcohol-free beer was mostly carwash just a few short years ago, there are any number of exceptional ones now widely available.

White Dalmatian

The traditional dalmatian uses black pepper, though I prefer it with white. It is a delightfully lively cocktail: should you have a slight sniffle or be feeling in any way lethargic, here is your medicine.

Serves 1

For the syrup (makes enough for 4 serves)
1 tbsp white peppercorns, roughly crushed
160g caster sugar

For the drink
50ml white pepper syrup (see above and method)
50ml vodka
100ml grapefruit juice

First, make the syrup: warm the peppercorns, sugar and 120ml water in a small saucepan until it reaches a simmer, then take off the heat and leave to cool. Pour the mix through a fine sieve and discard the pepper solids; a few finer particles may get through, but they’ll only add to the impact on the drink later.

Put the syrup, vodka and grapefruit juice in a cocktail shaker filled with ice and shake vigorously. Pour into a glass and prepare to be restored.

Rosemary gin and tonic

Rosemary may suit autumnal and winter recipes best, but its scent is very much of summer; I, for one, always rub the leaves every time I pass a plant. Syrups are such a simple way of capturing a herb’s qualities; the same approach works with mint, lemon verbena, lovage and thyme.

120g caster sugar
Rosemary sprigs
50ml gin
Tonic water, to top

Make a syrup by pouring 120ml boiling water over the sugar and stir until it dissolves. Add a few good sprigs of rosemary – the more you add, the quicker the flavour will develop – then leave to cool, tasting every few minutes and lifting out the rosemary when its flavour is nicely present.

Half-fill a tall glass with ice, add 35ml rosemary syrup and the gin, and stir. Top with tonic to taste, stir with a rosemary sprig and sit somewhere sunny to enjoy.

Hans and Gaby’s mojito

My friends Hans and Gaby Wieland, smallholders at Neantóg Farm in Ireland, magnified my embryonic interest in fermentation with their creative, imaginative approach, and this drink was invented in their honour. Make your own kombucha or use one of the many brands now out there – Blighty Booch is my favourite, and their bramley apple and elderflower kombucha would be perfect here.

1 lime, juiced and peeled
1 good handful of mint
50ml white rum
90ml kombucha

Put the lime juice and peel and the mint in a bowl, then lightly pound the leaves with the end of a rolling pin to extract scent and flavour (this is known in the cocktail trade as “muddling”). Lift out the lime skins, then squeeze them into the bowl to extract as much of the juices as possible.

Half-fill a tall glass with crushed ice, pour in the contents of the lime bowl, the rum and the kombucha, then stir and sip at your leisure.

Chipotle michelada

This hot, sweet, sour, salty delight will turn your headlights to full beam. The kecap manis, a sweet soy sauce available in specialist south-east Asian shops and online, as well as in some larger supermarkets, is a departure from the classic michelada, but it works brilliantly. Mexican beer may be the authentic choice, but it is the quality of the lager/light beer that’s most important here. Finally, the sriracha is optional, not least because that hot, limey rim is plenty wakey-wakey in itself, but if you’re feeling in need of a kill-or-cure, there is often only one avenue to take.

Makes 2

2 tsp sea salt
1 tsp chipotle chilli flakes
1 juicy lime
1 tbsp kecap manis (sweet soy sauce)
200ml tomato juice, chilled
600ml Mexican beer
A dash of hot sauce, such as sriracha

Swizz the salt and chilli in a spice grinder to reduce them to a fine-ish powder, then tip on to a small plate.

Juice the lime, add it to a jug, then stir in the kecap manis. Add the tomato juice, stir, then carefully pour in the beer to minimise the froth.

Rub the spent lime flesh around the top of each glass and dip the rims in the chilli salt. Put a handful of ice in each glass.

Taste the beer mix and add sriracha, if using, a teaspoon at a time, to taste. Pour into the two glasses and relax, ideally in the sun.

Dark and stormy

Rum and ginger are one of my favourite pairings, and lime draws them into a tighter embrace. As classic as those ingredients may be, I am also quite partial to a white rum version, or to using ginger ale instead of beer, in which event an extra tweak of lime might well be in order.

80ml ginger beer
25ml lime juice
A dash of Angostura bitters, if you fancy
50ml dark rum

Half-fill a tall glass with ice. Build the drink as you want – I usually add the rum last, however, because I like that first long sip to be rum-heavy.

White peach and lavender bellini

Lavender brings an extra twist of summer to a classic bellini. If your peaches are as firm as an apple, rather than simmering them as here, instead halve, stone and roast the fruit in a low (120C or so) oven, cut side up with some chopped lavender and a little water in the pit of each, until soft but still retaining their shape.

2 white peaches
1 sprig lavender
Prosecco, to top

Peel, stone and chop the peaches, then put them in a pan with the lavender and just a little water, and bring to a simmer. When the fruit has surrendered, lift out and discard the lavender, then puree the fruit. Leave to cool, then chill.

The proportions are yours to choose, but you can’t go wrong with one part peach puree to three parts fizz.

• Mark Diacono’s latest book, Spice: A Cook’s Companion, is published by Quadrille at £25. To order a copy for £22, go to guardianbookshop.com

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A Dessert Recipe So Good I Was Sworn to Secrecy - The New York Times

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A friend told our columnist never to write about this easy Hawaii-style sherbet. Lucky for you, she did anyway.

So few childhood treats stand the test of time.

One night in college, it occurred to me that, far from home, no one was going to tell me what I could and couldn’t eat, so I stalked the aisles of the Wawa at the edge of campus until I found a packet of Hostess HoHos, those little chocolate cake rolls with ghost-white swirls of cream. A bite, and — ashes. All delight was gone. It felt as if I’d been booted out of the kingdom; there would be only the gravity of grown-up tastes now.

---

Recipe: Hawaii-Style Sherbet

---

But not everything has been taken from me. I still thrill to the Icee, that brain-chilling slush of soda invented in the 1950s by Omar Knedlik, who owned a Dairy Queen franchise in Kansas and, as legend has it, stashed soda in the freezer when the soda fountain was on the blink. He later patented a machine that cools soda to exactly 28 degrees Fahrenheit, to achieve that suspended state between ice and cream.

For me, the only Icee is the one that Kon Ping Young — Mr. Young to me — used to make at the Crack Seed Store in Honolulu, where I grew up, in what people in Hawaii call small-kid time. The base was always strawberry, the rosy slush whorling down into the cup. Halfway through, Mr. Young would stop the machine and spoon in the liquid skimmed off a jar of li hing mui, a local snack of preserved plums soused on a brew of sugar and licorice. (“Crack seed” is the catchall term for any fruit treated thus.) He’d sneak in one of the whole plums, which he’d cover with more slush. I’d find it buried deep, a shriveled prize, so tangy that when I sucked on it, the world condensed to that one flavor, a tiny neutron star of sweet-sour-salt.

Lusher than sorbet, more ethereal than ice cream.

Neale Asato loved that li hing Icee, too. It was the inspiration for his li hing float, a meld of strawberry sherbet and vanilla ice cream with hidden seams of li hing sauce, one of the best sellers at Asato Family Shop in downtown Honolulu. I first heard about Asato and his sherbet in 2018 from a friend who spoke in something between a whisper and a hiss: “You must never write about this.” At the time, Asato was making sherbet in his home kitchen and selling it online, by subscription — a side gig from his day job at a pizzeria. Now he has a proper storefront just off the Pali Highway, although it’s open only two days a week, and a scoop truck in Waikiki. Flavors are ever in rotation, including a homage to another local snack, gummy bears dusted with pulverized pickled lemon peel, and Green River, a lime soft drink concocted in Iowa and popularized during the Prohibition era that somehow became a staple of drive-ins in Hawaii.

Sherbet is lusher than sorbet, more ethereal than ice cream. For people in Hawaii, Asato’s take is a nostalgic callback to guri-guri, the nearly century-old specialty at Tasaka Guri-Guri, a cash-​only, counter-service spot on Maui. Jokichi and Rise Tasaka, immigrants from Japan, opened the first iteration of the shop in the early 20th century — the exact date is unknown — and their son, Gunji, reportedly came up with what he originally called goodie-goodie (say the name fast) in the 1920s.

The recipe is a secret. (Could any sentence make you want a recipe more?) So is Asato’s. But he has an easy home version that he’s willing to share, with no ice-cream maker required. Bring strawberry soda to a boil — you can do it in the microwave — add a packet of gelatin as a stabilizer, stir in condensed milk and spike with vanilla extract. Freeze to a slush, then whip on high speed, letting in the air until it expands, a pink cloud rising. Mix in more strawberry soda (and evaporated milk, if you have it on hand, to temper some of the sweetness; and if you’re curious, li hing sauce, for a puckering finish), then freeze again. Break out an ice-cream scoop. Shiver.

The Wawa of my college days was demolished in 2014. A new one opened nearby, albeit with an eerily high-tech, modernist facade (described by the writer Harrison Blackman, then a student journalist, as “part Wawa, part stealth fighter”). In Hawaii, I had my last li hing Icee made by Mr. Young in 2018; he retired the next year. Nevertheless, under new ownership, Crack Seed Store remains open. Maybe another li hing Icee awaits me. Youth recedes, yet I close my eyes and know it still: the sweet crush, the sour punch, the thrill running up my spine.

---

Recipe: Hawaii-Style Sherbet

---

Ligaya Mishan is a writer at large for T Magazine and a columnist for The New York Times Magazine. She has won a James Beard Award, and her work has been selected for the Best American anthologies in magazine, food and travel writing.

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Eid-ul-Adha 2023: 5 healthy dessert recipes to indulge without guilt - Hindustan Times

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ByAkanksha Agnihotri, Delhi

Jun 26, 2023 02:21 PM IST

Craving indulgent desserts without the guilt? Discover these delectable and healthy dessert recipes that let you satisfy your sweet tooth while staying on track

Eid ul-Adha, also known as Bakra Eid or Bakrid, is a significant religious festival celebrated by Muslims worldwide. It holds immense importance and involves various rituals and acts of devotion. Observed on the tenth day of the twelfth month, Dhu-al-Hijjah, as per the Islamic lunar calendar, the festival is marked by the sighting of the crescent moon. Eid ul-Adha is a time of celebration and feasting, and no celebration is complete without delicious desserts. However, if you're looking for healthier alternatives to satisfy your sweet tooth without compromising on taste or nutrition, we've got you covered.

Eid ul-Adha is a time of celebration and feasting, and no celebration is complete without delicious desserts.(Pinterest)

Here are some mouthwatering dessert recipes that are not only guilt-free but also bursting with flavours and wholesome ingredients. From fruity delights to decadent treats, these recipes will ensure that you can enjoy the festive season while still staying on track with your health goals. Get ready to indulge in delightful desserts without any regrets this Eid ul-Adha. (Also read: Eid-ul-Adha 2023: Healthy eating tips for a balanced Bakrid feast )

Healthy Dessert Recipes for Eid ul Adha

1. Sheer Khurma

(Recipe by Chef Ranveer Brar)

Sheer Khurma(Pinterest)

Ingredients:

½ cup water

1 tin condensed milk

1 litre full fat milk

7-8 dates, seedless and chopped

3-4 green cardamoms, crushed

½ cup sugar

¼ cup ghee

2 tbsp chironji

¼ cup golden raisins

7-8 pistachios, sliced

8-10 almonds, sliced

8-10 cashews, chopped

1 cup whole wheat vermicelli (seviyan), crushed

¼ cup dessicated coconut

Chopped nuts, for garnish

Saffron, for garnish

Method:

1. Add water in a pressure cooker and immerse a tin of condensed milk in it.

2. Cover and cook for 2 whistles on medium flame.

3. Meanwhile, heat milk in a deep-bottomed heavy kadhai. Add dates and cook till it begins to change its color and reduces.

4. Add in crushed cardamom pods, allow to cook on simmer for 3-4 minutes and add in sugar, stir until the sugar begins to melt in.

5. Add the cooked condensed milk, mix well and cook till the milk begins to thicken.

6. Heat 2 tbsp ghee in another pan, add in chironji and roast till fragrant.

7. Add in raisins, pistachios, almonds and cashews. Roast till they begin to turn slightly brown.

8. Add in the seviyan and begin to roast till they turn brown.

9. Add in dessicated coconut and roast till fragrant.

10. Add in the seviyan and dry fruit mixture to the milk, mix well and cook till it comes to boil and thickens.

11. Garnish with dry fruits and saffron, serve hot.

2. Low fat seviyan kheer

(Recipe by Chef Tarla Dalal)

Low fat seviyan kheer recipe(Pinterest)

Ingredients:

1/2 cup whole wheat vermicelli (seviyan)

3 cups low fat milk , 99.7% fat free

1 tbsp sugar

1/4 tsp cardamom (elaichi) powder

a few saffron (kesar) strands

3 tbsp finely chopped raisins (kismis)

Method:

1. Heat a broad non-stick pan, add the vermicelli, dry roast on a medium flame for 3 minutes or till it turns light brown in colour. Keep aside.

2. Heat the milk and sugar in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes ,while stirring occasionally, while scrapping the sides of the pan.

3. Add the roasted sevaiiyan and raisins, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.

4. Add the cardamom powder and saffron and mix well. Serve warm.

3. Date and almond cake

(Recipe by Chef Tarla Dalal)

Date and almond cake recipe(Unsplash)

Ingredients:

1 cup chopped dates (khajur)

1/4 cup almonds (badam)

1 cup whole wheat flour (gehun ka atta)

1 cup quick cooking rolled oats

1/2 tsp cinnamon (dalchini) powder

1 tsp baking powder

1/2 tsp cardamom (elaichi) powder

1/2 tsp salt

1/2 cup soft butter

1/2 tsp vanilla essence

1/2 cup almonds (badam) milk

1/4 cup almond (badam) slivers

Method:

1. To make eggless date and almond cake, combine the dates and ¼ cup of water in a small mixer jar and blend till smooth. Keep aside.

2. Put the almonds in a small mixer jar and blend till smooth. Keep aside.

3. Combine the whole wheat flour, oats, almond powder, cinnamon powder, baking powder, cardamom powder and salt and mix well. Keep aside.

4. Put the butter in a deep bowl and using an electric beater, beat for 2 minutes.

5. Add the dates puree and vanilla essence and beat again for 1 minute.

6. Add the dry ingredients and almond milk and mix it well using a spatula.

7. Transfer the mixture into a baking tray of 225 mm. X 125 mm. (9” x 5”) and tap it lightly.

8. Sprinkle the almond slivers and press it lightly using your hands.

9. Bake in a pre-heated oven at 180°c (360°f) for 25 minutes.

10. Cool the date and almond cake with eggs slightly and demould the cake.

11. Cut the eggless date and almond cake into 18 equal pieces and store in an air-tight container. Use as required.

4. Oats Apple Phirni

(Recipe by Chef Tarla Dalal)

Oats Apple Phirni(Tarla Dalal)

Ingredients:

3/4 cup coarsely powdered quick cooking rolled oats

3/4 cup grated apple (unpeeled)

3 cups low-fat milk , 99.7% fat-free

2 tsp sugar substitute

Method:

1. Heat the milk in a deep non-stick pan and bring it to a boil.

2. Add the oats, mix well and cook on a medium flame for 2 minutes, while stirring continuously.

3. Remove from the flame, add the sugar substitute, mix well and keep aside to cool slightly.

4. Add the apple, mix well and refrigerate it for at least 30 minutes.

5. Serve chilled.

5. Ragi Kheer

(Recipe by Chef Sanjeev Kapoor)

Ragi kheer recipe(istockphoto)

Ingredients:

2 tbsps finger millet (ragi)

4 cups milk

½ cup sugar

¼ tsp green cardamom powder

2 tbsps chopped mixed nuts + for garnish

Dried rose petals for garnish

Method:

1. Take ragi in a bowl, add water and wash it once, add ½ cup water and let it soak for 6-8 hours.

2. Drain the ragi and put into a blender jar and blend to a coarse paste.

3. Bring milk to a boil in a deep pan.

4. Add the blended paste, mix and cook for 16-20 minutes or till the ragi is cooked completely. Stirring the mixture occasionally.

5. Add sugar, mix and cook till the sugar melts. Add green cardamom powder and mixed nuts and mix well. Cook for 1-2 mins.

6. Serve hot garnished with mixed nuts and dried rose petals.

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• Topics
• Eid Prayer
• Eid Celebration
• Eid
• Dessert Recipes
• Dessert
• Healthy Recipes

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16 Popular Indian curries and their calorie content - Recipes

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​​16 Classic Indian Curries and their calorie content​

Are you a fan of thick, creamy and luscious Indian Curries, but often wonder how much calories they hold up in every serving? Then fret not, we have got you back with a list of most loved Indian curries and their calorie count. However, the calorie count may vary depending on the specific ingredients and cooking methods used.

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16 Popular Indian curries and their calorie content - Recipes

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​​16 Classic Indian Curries and their calorie content​

Are you a fan of thick, creamy and luscious Indian Curries, but often wonder how much calories they hold up in every serving? Then fret not, we have got you back with a list of most loved Indian curries and their calorie count. However, the calorie count may vary depending on the specific ingredients and cooking methods used.

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4 Sindhi dishes that Kiara Advani loves to relish on a Sunday brunch - Recipes

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Our 15 Most Popular Recipes in June - EatingWell

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All month long, EatingWell readers clicked on these delicious recipes the most, and we're not surprised. Most of these dishes highlight anti-inflammatory seasonal produce like avocados, berries, green beans and spinach to help you meet your nutritional needs while enjoying fresh flavors. Recipes like our Tomato Sandwich and Stuffed Pepper Casserole are tasty and nutritious ways to welcome summer into your kitchen.

The Best Tomato Sandwich to Make All Summer Long

Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman

This classic tomato sandwich features a lovely combination of sweet juicy tomatoes and herby cream cheese. You can make a big batch of the cream cheese mixture and have it on hand to spread on bagels or crackers. For a boost of protein, add smoked salmon or sliced turkey or chicken.

Chicken Fajita Casserole

Photographer: Rachel Marek, Food stylist: Holly Dreesman

This chicken fajita casserole combines classic fajita veggies and chicken thighs with corn tortillas and spices in one skillet for an easy dinner. Chicken thighs are tender and flavorful, but chicken breast or leftover chicken will work well too. Serve this easy casserole topped with your favorite fixings, like sour cream, avocado, salsa and/or chopped tomato.

Burrata Pasta with Cherry Tomatoes & Spinach Is the Perfect Summer Dinner

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

This luscious weeknight pasta dish features burrata cheese—a soft cow's-milk cheese that looks similar to fresh mozzarella but features a creamy center that melts beautifully. You can substitute chopped fresh summer-ripe tomatoes for the cherry tomatoes. If they are plump and juicy they will moisten and flavor the pasta well so you can hold back on adding the full amount of pasta water. Serve with crusty garlic bread and a green salad on the side.

Our Stuffed Pepper Casserole Is Packed with 23 Grams of Protein

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

You won't be stuffing any peppers for this stuffed pepper casserole, but you will be enjoying the sweet and smoky combination of flavors coming from bell peppers, fire-roasted tomatoes, smoked paprika and ground beef. You can use precooked rice from the package or leftover brown rice if you have it. If using leftover rice, you will need about 1 1/2 cups.

Whipped Blueberry Lemonade

Photographer: Rachel Marek, Food stylist: Holly Dreesman

This whipped blueberry lemonade whirls coconut milk, lemon-infused simple syrup and fresh blueberries together into one thirst-quenching beverage perfect for a hot summer day. Keep the extra simple syrup on hand to whip up another batch of lemonade, or combine it with lemon-flavored seltzer and a splash of vodka for a light cocktail. To keep this drink extra cool, serve it over ice cubes.

This Peach Baked Oatmeal Tastes Like Dessert for Breakfast

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

There's nothing like this peach baked oatmeal to fill you up in the morning! This brunch-ready version includes brown sugar, cinnamon, vanilla, a hint of nutmeg and orange juice and zest. You can swap out the peaches for another fruit if you prefer.

Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce

Photography / Kelsey Hansen, Styling / Greg Luna

To achieve flavor quickly in this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes to create the base of the cream sauce. Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.

The Last Avocado Toast Recipe You'll Ever Need

Jamie Vespa MS, RD

This is the easiest—and the last—avocado toast recipe you'll ever need to know. Memorize the recipe, then use it as a jumping off point for your favorite avocado toast riffs. Put an egg on it, top it with tuna salad or crown it with fluffy alfalfa sprouts for a healthy and satisfying meal. You can mix up the toppings too—we love Japanese furikake or everything bagel seasoning.

Lemon-Garlic Dump Dinner with Chicken, Potatoes & Brussels Sprouts

Caitlin Bensel

Tender chicken breast is bathed in a lemony marinade that brings a bright pop of flavor to this one-dish meal. The vegetables get crispy edges and, along with the juicy chicken, make this a winning combo.

Overnight Oats with Chia Seeds (Meal-Prep Friendly)

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle

This easy overnight oats with chia seeds recipe is naturally sweetened with peaches, but any chopped fresh or frozen fruit works well here. Chia seeds thicken the mixture as it sits, and they offer a healthy dose of fiber and omega-3 fats. Store these oats in individual airtight containers (like a mason jar) for an easy breakfast on the go.

Quick & Easy Green Beans

Jennifer Causey; Styling: Lindsey Lower

Here's a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies.

This High-Protein Lemon-Blueberry Cake Is the Perfect Afternoon Pick-Me-Up

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Cottage cheese is the secret star ingredient in this stunning cake. While the cheesy flavor is muted by the fruit, the inclusion of cottage cheese adds protein and keeps the cake moist. The tart flavor of the lemon is balanced by sweet blueberries. Enjoy a slice of this cake for breakfast or an afternoon snack. Or try crumbling it up and stirring into a bowl of cottage cheese or yogurt.

Cucumber Salad Sandwich

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Who said you couldn't put a salad on a sandwich? Flavor this creamy cucumber filling with your favorite fresh herbs, tangy feta cheese and lemon. Salting the cucumber then patting it dry removes some of the moisture from the cucumber so the filling doesn't make the bread too soggy. If you like crispy bread, toast it first for extra crunch.

3-Ingredient Cucumber Boursin Wrap

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An easy lunch is only three ingredients away with this cucumber Boursin wrap. Boursin spreadable cheese is flavorful and functional, as it holds the chopped cucumber in place as you roll up the wrap. You can slice and enjoy this easy sandwich right away, or pack it up for lunch. If you are saving it for later, pat the chopped cucumber with a paper towel to remove excess moisture.

Strawberry-Mango Nice Cream

This creamy strawberry-mango nice cream is a delicious healthy ice cream alternative. It's all fruit, dairy-free, vegan and contains no added sugar. And this three-ingredient dessert is super-fast and easy to prep. Serve it as a snack or light dessert on the hottest days of the summer--or any time you want a refreshing treat.

Spinach & Mushroom Quiche

This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

20-Minute Chicken Enchiladas

Caitlin Bensel

Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.

Oatmeal Banana Bread

Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

This oatmeal banana bread features old-fashioned oats, which provide texture. This banana bread is subtly sweet and well balanced, making it perfect for tea time, breakfast time and anything in between.

This Creamy Cottage Cheese Dressing Adds 3 Grams of Protein to Your Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Julia Bayless, Food Stylist: Liv Dansky

Cottage cheese serves as the base for this easy dressing and adds protein. We like the dressing on the thicker, creamier side, but you can add more water to thin it out, if desired. Use any mix of fresh herbs you have on hand—chives, parsley and dill all work well here. We add the herbs after blending to preserve their delicate flavor, plus it prevents the dressing from turning green. Use leftover dressing on grain bowls, salads and more.

Cucumber Sandwich

Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth Blackburn

This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. The cream cheese-yogurt spread complements the crisp refreshing cucumber while the hearty flavor and texture of the whole-wheat bread holds everything together.

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Healthy snack ideas? Your guide to daily snacking recipes and more. - USA TODAY

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What’s your go-to snack? In a 2021 Statista survey, 59% of U.S. adults that snack at least once a week regularly eat cookies, and 58% said they regularly eat chips. The hours after 8 p.m. was the most popular time for snacks, respondents said. 

Snacking can be a solitary activity accompanying a late-night TV show, or a plate of goodies shared among friends. If you’re looking to up your snack game, here’s everything you need to know.

What are healthy snacks?

A healthy snack combination is like an equation – it takes two factors to keep you satisfied and satiated.

“For that quick energy, it’s best to choose either a carbohydrate or a colorful food like a fruit or a vegetable,” says registered dietitian Kate Regan. “And for staying power, it’s best to choose something with protein or fat in it.” 

Snacks that are just carbohydrates aren’t inherently bad, she explains, but pretzels or chips won’t keep you energized for long. Simple carbs digest quickly and send quick bursts of glucose into the bloodstream, giving you a burst of energy followed by a crash when the energy is depleted. Simple carbs are found in refined sugars in candy and soda but can also naturally occur in many foods our bodies need, like fruits and milk.

“If you’re someone who is looking to balance blood sugars, if that’s a priority for you, then a snack that is just carbohydrates is not going to contribute,” Regan says.

Try out these nutrient-dense combinations recommended by Regan:

• Greek yogurt with fruit
• Cottage cheese with fruit
• Carrots, hummus and cheese
• Bagel with peanut butter
• Chicken salad with crackers
• Smoothie with a protein or fat added in, like milk, nut butter or protein powder

If you find yourself frequently on the go, Regan recommends keeping shelf-stable snacks like protein bars, trail mix or dried fruit for a quick energy burst.

“It might not be the most balanced snack but it can at least be something to hold you over until you can get yourself back home or wherever you're going to be eating your next meal,” she says. 

What is a healthy breakfast?: 3 steps to get the most nutritious meal

Is popcorn a healthy snack?

Popcorn is a delicious staple at the movies or parties, but it doesn’t make the most filling afternoon snack. It’s a low-calorie food and has a good amount of fiber, so it often earns a health halo, especially when it’s air-popped or made at home and doesn’t have movie theater butter and salt quantities. 

But the real issue, Regan says, is it’s not offering much to satisfy you as a snack should. 

“I would probably add something like trail mix or nuts or a protein bar – something with a little bit more staying power – to the popcorn,” Regan says. 

Is it OK to have a snack every day? 

Of course – snacking is a way to honor your body’s natural hunger cues and to give yourself food and energy when you need it. It adds “nutrition, balance and fun,” Regan says. 

“Snacking is not a bad thing. It can actually help you feel a lot more peaceful around food and a lot more in tune with your body which is a great thing for long-term health,” she says. 

Intuitive eating is a mindset around your body’s relationship with food – it’s paying attention to your needs and eating what feels good. Regan recommends taking this approach by snacking and asking yourself what you’re in the mood for. 

“If what you’re in the mood for isn’t balanced (by itself), ask yourself, what can I add to this to provide more satisfaction and more long-lasting energy?” Regan says. 

What foods are high in iron?: Here are some healthy options to add to your diet

Discover more health tips for your daily diet: 

Just Curious for more? We've got you covered

USA TODAY is exploring the questions you and others ask every day. From "Is V8 juice good for you?" to "Are hippos dangerous?" to "What state has the highest minimum wage?", we're striving to find answers to the most common questions you ask every day. Head to our Just Curious section to see what else we can answer for you. 

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Rachel Roddys recipe for braised courgettes with garlic toast - The Guardian

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The other day, I chatted to a friend while she cut up zucchini (although they will always be courgettes to me) – a dark-green variety with tiny, white speckles called nero di Milano. One by one, she held the courgettes across the palm of her left hand, close enough that the round end pressed into her yellow T-shirt. Then, using a small, barely serrated knife with a plastic handle, she lopped off the stalk before slicing the courgette first lengthways, then, holding the two halves, across so half-moons dropped straight into the frying pan.

It was cutting: nothing special, and yet it was special, personal and spare; no chopping board or surface needed, nothing to wash or wipe. We talked about this, and she laughed like a drain at how, like her dad, her aim was “as little washing up as possible”. Her dad’s daughter, she also loves great wine, cheap crisps, football and developed early-onset arthritis in her 30s – or, as she describes it, “drunk hands and creaky fingers” – which gets harder and harder to ignore with every passing year. “I always hated sharp knives anyway! Straight edges, too. And uneven pieces taste better, anyway,” she said while picking up another courgette and pressing it into her stomach. “In a few years, I’ll be using a hammer.”

I was reminded of another friend, who uses a short, stumpy knife to break off chunks of potato for his fish soup, and who swears that the pieces wouldn’t thicken the soup in the same way if they were cut neatly and had straight edges. Also of the Ukrainian chef Olia Hercules’s theory that, when making a scramble of tomatoes and egg, the tomatoes should be crushed by hand, because it changes the flavour for the better. And then it brought to mind Grandma Roddy, decades older than my friend is now, patiently washing, peeling and then slowly cutting cubes of potato, carrot and onion with her twisted fingers in her small kitchen, finding a way to make us the tattie hash we loved as much as we loved her, and that we could smell in our hair hours later.

Braises such as this always taste better after a rest of at least an hour, and ideally a few, because the flavours settle and mix. That day, after a bottle of really nice sparkling wine and a large bag of crisps, we had our courgettes braised in tomato with half a block of feta each. The chunky moons, cut with “drunk hands and creaky fingers”, with rough edges, absorbed the sauce beautifully. So, yes, they did taste better.

Braised courgettes, tomato and onion, with garlic toast

Serves 4

6 tbsp olive oil
1 large or 2 small white onions, peeled, halved and cut into arcs
Salt
750g courgettes, cut in half lengthways and then into 3cm chunks (use a board, if needed)
750g ripe tomatoes, peeled and roughly chopped, or 2 x 400g tins chopped tomatoes
1 garlic clove, peeled
1 handful torn basil leaves

For the garlic toast
75g butter
1-2 garlic cloves, peeled and finely minced
4 slices bread

Put the oil, onion and pinch of salt in a frying panover a medium-low flame, and fry gently until the onion is soft and translucent.

Add the courgettes and cook, stirring every now and then, for about five minutes. Add the tomatoes and another pinch of salt, stir, then cover the pan.

Add the whole garlic clove and a pinch of salt, then cover and cook for 10 minutes, lifting the lid at some point to stir and check that the tomatoes are releasing their juices. Once the tomatoes are juicy, uncover and leave to simmer for 30-40 minutes, or until the courgettes are tender and the tomatoes reduced to a thick, sweet and rich sauce.

Meanwhile, mash together the butter and garlic, then, either spread it on the bread and bake in the oven, or melt in a frying pan and fry the bread.

During the final few minutes of cooking, stir in the ripped basil into the courgettes, taste and season. Serve the courgettes with the bread and a slice of salted ricotta or feta, if you want.

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How to make Chilled Beetroot Chickpea soup - Recipes

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How to make Chilled Beetroot Chickpea soup  Recipes

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10 dishes you can make with leftover curd  Recipes

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Yotam Ottolenghis recipes for summer tomatoes - The Guardian

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There is a lonely tomato plant in a corner of the Ottolenghi test kitchen. It has grown out of a single seed from a single squashed datterini tomato that we happened to have lying around. To be honest, none of us thought it would come to much. But it did! It recently produced a bounty of five tiny tomatoes, which we cut in half, sprinkled with salt and a drizzle of oil, and enjoyed simply. The delight in a single tomato can be just as rewarding as a salad featuring the season’s plenty. It is for you to choose.

Tomatoes with mango miso dressing (pictured top)

The tropical marriage of tomato and mango makes this a delicious and colourful side dish for a barbecue or light lunch.

Prep 25 min
Marinate 20 min+
Cook 45 min
Serves 2-4

For the mango miso dressing
90ml canned sweetened mango puree – East End’s alphonso pulp is great
3 limes, 2 juiced, to get 3 tbsp, the other left whole
1½ tsp white miso paste
Flaked sea salt and black pepper
90ml sunflower oil

For the herb dressing
10g basil leaves
10g mint leaves
1 green chilli (10g), pith and seeds discarded if you prefer less heat
3 tbsp sunflower oil

For the tomatoes
500g mixed ripe tomatoes, small ones cut in half, larger ones cut into quarters
1 ripe mango, peeled and cut into chunks of a similar size to the tomatoes
1 small red onion, peeled and sliced into thin rounds (use a mandoline, if you have one)
⅔ tsp nigella seeds

First make the mango miso dressing. Put the mango puree in a medium bowl with the lime juice, miso and half a teaspoon of salt, and mix well. Pour in the oil in a slow, steady stream, whisking continuously, until you have a smooth dressing, then set aside.

Put the chopped tomatoes and mango in a medium bowl with 80ml of the dressing and three-quarters of a teaspoon of salt, mix gently, then leave to marinate for 20-30 minutes. Drain into a colander and discard the liquid.

Meanwhile, for the herb dressing, roughly chop the basil, mint and chilli, and put them in a small bowl with the oil, a quarter-teaspoon of salt and a good grind of black pepper.

Using a small, sharp knife, top and tail the remaining lime, then cut around its natural curves to remove the skin and pith. Cut between the membranes to release the individual segments, then cut each segment into four or five pieces, add to the herb bowl and mix well.

Arrange half the onions on a medium platter, followed by the drained mangoes and tomatoes, then spoon over the remaining mango dressing. Dollop the herb dressing on top and scatter over the remaining onions. Serve with the nigella seeds sprinkled on top.

Confit tomato pasta with dukkah pangrattato

Small datterini tomatoes (the name translates as “little dates”) are wonderfully sweet and perfect for tomato sauce because they have lots of flesh and not too many seeds, so they cook quickly. If you can’t find them, cherry tomatoes make a fine substitute. If you want to get ahead, confit the tomatoes and make the crunchy topping the day before. Make the pasta just before serving, though, and toss it with the warmed tomatoes.

Prep 10 min
Cook 50 min
Serves 4

500g datterini (or cherry) tomatoes
2 tbsp tomato paste
1 head garlic, the top 1-2cm sliced off to expose the tops of the cloves
145ml olive oil
Salt
25g basil leaves
5 sprigs fresh oregano, picked to get 1 tbsp leaves
80g creme fraiche
320g conchiglie, or similarly shaped short pasta such as orecchiette
40g pecorino romano, or parmesan, shaved with a peeler

For the pangrattato
1 slice sourdough, crust removed and crumb torn into rough chunks (50g)
35g blanched almonds
1 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp sesame seeds

Heat the oven to 200C (180C fan)/390F/gas 6. Put the tomatoes, tomato paste, garlic, 100ml oil and half a teaspoon of salt in a 20cm x 30cm baking tray. Roast for 30 minutes, stirring once halfway, until the tomatoes have burst and caramelised. Using tongs, squeeze the garlic cloves from their papery skins into the sauce; discard the skins and leave the oven on.

Meanwhile, make the pangrattato. Put the bread, almonds, coriander and cumin in the small bowl of a food processor and blitz for a minute to make coarse crumbs. Stir in a tablespoon of oil and a quarter-teaspoon of salt, then tip on to a baking tray and roast for five minutes. Stir in the sesame seeds, bake for another three minutes, until golden, then set aside.

Wipe clean the food processor, add the basil and oregano, and pulse until finely chopped. Stir in the remaining two tablespoons of oil and a pinch of salt.

Put the creme fraiche in a small bowl, loosen with one and a half tablespoons of water, then set aside.

About 10 minutes before the tomatoes are cooked, bring a medium saucepan of well-salted water to a boil and cook the pasta according to the package instructions. Ladle 100ml of the pasta water into the cooked tomatoes, then strain the pasta and stir it into the tomato tray. Mix well, until the sauce clings to the pasta, then fold in the pecorino. Sprinkle the pangrattato on top, spoon over the creme fraiche and the herb mixture, and serve.

Summer tomato soup with crab and salted peanuts

This is inspired by Spanish chilled soups, which are a favourite summer staple. I like them with some texture but, for a silkier finish, sieve the mixture and discard the solids. If you like, make the soup the day before and blend again before serving, if need be.

Prep 20 min
Cook 15 min
Serves 4 as a starter

For the ginger oil
60ml olive oil
2 garlic cloves, peeled and crushed
15g ginger, peeled and finely grated (10g)
½ tsp fennel seeds, coarsely crushed in a mortar
Sea salt and black pepper

For the tomato soup
9 large ripe plum tomatoes (850g), each cut in half widthways
2 tsp rice-wine vinegar
1 red chilli, roughly chopped (discard the pith and seeds if you prefer less heat)
1½ tbsp olive oil
1½ tsp lime juice
¾ tsp soy sauce

For the crab and peanut salad
100g white crab meat
30g roasted salted peanuts, roughly chopped
½ red chilli, finely chopped (discard the pith and seeds if you prefer less heat)
1 lime, zest finely grated, to get 1 tsp, and juiced, to get 2 tsp
1½ tbsp roughly chopped coriander (5g)

Put all the ingredients for the ginger oil and a pinch of salt in a small saucepan on a medium heat. Once it’s all gently bubbling, cook for two minutes, stirring frequently, until fragrant but not coloured, then take off the heat and leave to cool.

Deseed two of the tomato halves, reserving the seeds, and finely chop the flesh into 5mm pieces. Put these in a medium bowl with all the ingredients for the crab and peanut salad, add an eighth of a teaspoon of salt and a good grind of pepper, and mix gently; if you’re making this ahead, don’t stir in the peanuts until just before serving.

Put all the ingredients for the soup in a blender, add the reserved tomato seeds and half a teaspoon of salt, and blitz for a minute or two, until very smooth. Divide the soup between four wide, shallow bowls, spoon over the ginger oil and serve with the crab mixture piled on top.

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Meal Planning on a Tight Budget: Feed a Family of 5 - BuzzFeed

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For my birthday this year, my mother bought me supplies to make my own pasta. Now, my birthday was back in March and I still had yet to give it a try. My husband and I like to cook fun things together on the weekends and after I got a new pasta cookbook, we knew it was time to give it a try.

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Nearly half of Brits have recreated favourite holiday dishes - after returning home - Express

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Millions of Brits replicate their favourite holiday dishes, such as pasta, tapas, and continental breakfasts – after returning home. A survey, of 2,000 holidaymakers, found 48 percent who have holidayed abroad have tried to produce delicacies, such as French cheese boards or Mediterranean mezze feasts, with family and friends.

It emerged 37 percent are willing to spend more on special ingredients to recreate favourite holiday meals – with the most popular cuisines being Italian (42 percent), Spanish (37 percent), and Greek (33 percent).

Chinese and French foods were also favoured by 20 percent of all those polled.

When asked what lengths they have gone to in order to recreate culinary holiday memories, 35 percent have visited a specialist supplier – with one in six of those travelling 20 miles or more to find what they were looking for.

A spokesman for brioche brand, St Pierre, which commissioned the research, said: “Food is all about engaging the senses, and as such, it’s central to memory – which is why it is one of the best things about going on holiday for half of Brits.

“It’s no surprise that holidaymakers returning from foreign climes use food to transport them back to happy memories, and an authentic dining experience can add so much to a family get-together.

“And with 53 percent not taking a holiday abroad this year due to the cost of living, authentic ingredients and recipes for at-home dining will be more popular than ever.”

To further enhance the holiday atmosphere upon returning home, 12 percent play music from that country, and eight percent decorate their dining rooms to make the experience more authentic.

And 72 percent will spend up to three hours in the kitchen to recreate favourite dishes.

The research, carried out via OnePoll.com, also revealed that of those planning a staycation, 19 percent will replicate their favourite holiday meals regardless of being on home soil.

And 72 percent of those staying home this summer will spend more on their food shop to make it feel more like a holiday, while 44 percent will abandon a diet in order to indulge.

When it comes to holiday destinations, foodie Brits follow their appetite, with 16 percent admitting they have travelled somewhere purely for the food.

In fact, a quarter of those polled say food is the most important element to consider when it comes to choosing a holiday – ahead of how long it takes to get there (17 percent), the activities available (12 percent), and the language spoken (five percent).

In terms of specific dishes holidaymakers have tried to recreate, 34 percent of those who have done so have attempted a particular pasta.

Meanwhile three in ten have put together a Spanish-style tapas, and 18 percent have attempted a Thai green or red curry.

Nearly a fifth (16 percent) have made French toast, while the same amount have done Chinese chicken.

It also emerged that 32 percent have turned to the internet to search for UK ingredients that taste the same as exotic ones they’ve had while away.

And 11 percent have even used a translator to make sure a recipe they’ve found is truly authentic.

St Pierre’s spokesman added: “Whether on holiday abroad or on home soil, 45 percent of Brits admit they change their diet when the weather is nice.

“And recreating food to trick ourselves into thinking we’re on holiday is already a summer habit for one in five (19 percent).

“Recreating just a few elements of a favourite trip can be enough to mentally take you away – which is why, for many, it’s worth spending a little extra to transport us back to our favourite destinations.”

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Thit Kho: Vietnamese Braised Pork with Eggs - BBC

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This soulful dish of pork and boiled eggs simmered in a rich, sweet-savoury coconut caramel sauce, is a symbol of home for chef Jerry Mai.

Ask Vietnamese-Australian chef Jerry Mai to describe Vietnamese food, and she is momentarily lost for words. It's hard to describe the complex flavours and aromas behind the cuisine, but one of her favourite dishes is, she said, pretty simple. 

It is thit kho, or braised pork with eggs. The dish, in which pork meat — usually pork belly — is stewed with boiled eggs in a coconut caramel sauce, has been a mainstay since her childhood. 

[jump to recipe]

"As a child, I remember eating it with a hot bowl of rice and I'd be the happiest child in the world," she said. "So simple; lots and lots of flavour."

To make the dish, Mai marinates blanched pork belly in a mix of sugar, garlic, spring onions and fish sauce. She adds more sugar and caramelises the marinade the following day, then the pork and coconut water are added and left to simmer until the meat is tender. Lastly, she boils the eggs, deep-fries them, and tops the stew with the eggs – a twist on the traditional way of stewing the hard-boiled eggs together with the meat.

Mai's mum now uses pork shoulder or pork loin because they are healthier and less fatty cuts, Mai said. But the chef stands by using pork belly, because other pork cuts dry out after the thit kho is cooked for a long time and the dish is reheated over several days. "My brothers and our partners have complained bitterly about this, but we still have not won this battle for the last few years. So, we'll continue to fight the good fight," Mai joked about her family's thit kho meals. 

Using coconut water adds a little bit of sweetness and richness to the stew, Mai said, but water can be used if you don't have coconut water on hand. "Don't tell my mother," she said with a laugh.

Thit kho is a symbol of familial ties for Mai. Her family were refugees who left Vietnam for a Thai refugee camp before moving to Brisbane, Australia. In Brisbane, both her parents were factory workers so she barely got to see them. Seeing thit kho on the stove meant she knew they were home, and they would get to have a meal together as a family. The dish is also eaten during Tet, the Vietnamese Lunar New Year – a time when families gather for the holiday – and used as an altar offering to ancestors. 

Today, Mai cooks thit kho for her wife and their two young boys when they have family meals too. "There's food on the table, we sit down, and we talk about their weekend," said Mai, who runs the restaurants Pho Nom, which has two outlets in central Melbourne, and Bia Hoi in Glen Waverley, a Melbourne suburb. "It's really bringing the family together." 

Jerry Mai recently published her second cookbook, Vietnam: Morning to Midnight (Credit: Jana Langhorst)

The recipe is in Mai's second cookbook, Vietnam: Morning to Midnight, which came out this past February. She decided to write a second cookbook because she felt there were more Vietnamese dishes to highlight that she didn't write about in her first book, Street Food: Vietnam.

Her recipes, she said, are also simple on purpose. "A lot of times people look at complex recipes… and they never open the book again," she said. "But [with] simple recipes, [it uses] a lot of pantry stuff [that] cross over – the dry products, fish sauce, noodles, that kind of stuff. So, you can cook it once, and then try it in another recipe." 

Mai describes Vietnamese food as fresh and fragrant, where herbs and salads often accompany dishes. Her favourite part of the cuisine is the meats, which are often grilled over charcoal, making the meat even more aromatic. And Vietnam is jam-packed with different tastes and textures because it's meant to "fuel everyday people with really good flavours".

Mai hopes more people will cook, eat and appreciate Vietnamese food. While most people know that the cuisine exists, many still think of it as cheap food. "When people start making something, they get a better idea about the value of what is being done and what is being made," she said. Mai hopes her approachable recipes will be the first step in valuing the art of Vietnamese food. 

Chef Jerry Mai's Vietnamese braised pork with egg is best served with rice (Credit: Chris Middleton)

Thit Kho: Vietnamese Braised Pork with Egg recipe

By Jerry Mai
Serves 4-6

Ingredients

1kg (2lb 3oz) pork belly, cut into 3cm (1 ¼ in) cubes                                           
2 spring onions (scallions), white part only, lightly bruised                                                                     
2 garlic cloves, crushed
200ml (7oz) fish sauce, plus extra if needed
150g (5 ½ oz) caster (superfine) sugar, plus extra if needed
vegetable oil, for frying and deep-frying
juice of 2 young coconuts (you can substitute 800ml to 1 litre of coconut water or water; just use enough cover the meat
4 eggs
spring onions (scallions), thinly sliced, for garnish
pinch of ground white pepper, for serving
steamed jasmine rice, for serving

Method

Step 1
Bring a large saucepan of water to the boil, add the pork belly and blanch for 10-15 minutes. Drain the pork and rinse under cold running water. Set aside.

Step 2                                                 
In a large bowl, combine the spring onions, garlic, 2 tbsp of the fish sauce and 1 tbsp of the sugar and stir until the sugar has dissolved. Add the pork and set aside in the fridge to marinate for at least 4 hours or preferably overnight.

Step 3
Place 2 tbsp of oil and the remaining sugar in a large saucepan over medium heat. Stir continuously for 4-6 minutes until the sugar caramelises and turns golden brown. Add the pork belly with its marinade and quickly stir through the caramel.                      

Step 4                                   
Add the remaining fish sauce and give everything a good stir. Add the coconut juice and pour in enough cold water to just cover the pork. Simmer over low heat, uncovered for 1 to 1 ½ hours, until the meat is tender. Season to taste with more fish sauce and sugar, if necessary.          

Step 5                         
Meanwhile, to cook the eggs, bring a saucepan of water to a boil and gently lower in the eggs. Cook for 6 ½ minutes, so that the centres are still soft. Using a slotted spoon, remove the eggs from the pan and plunge into iced water. Peel and set aside.     

Step 6                         
Heat 1 litre (4 cups) of oil in a large saucepan over medium-high heat to 180C/350F on a kitchen thermometer. Carefully lower the eggs into the oil and deep-fry for 2-3 minutes until golden. Using a slotted spoon, remove the eggs and drain on a paper towel-lined plate. 

Step 7                         
To serve, divide the pork belly and cooking liquid among serving bowls. Cut the eggs in half and add to the bowls. Garnish with the spring onions and a pinch of white pepper. Serve with steamed rice. 

BBC.com's World's Table "smashes the kitchen ceiling" by changing the way the world thinks about food, through the past, present and future.

 

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