Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts

Tuesday, September 13, 2016

Easy, Elegant Drunken Peaches with Ginger Whipped Cream by Cleo Coyle




Drunken Peaches with
Ginger-Infused Whipped Cream



As a little girl, growing up in a large Italian-American family, I remember some of the "old timers" (as my pop used to call them) making good use of the peaches that came in during the last days of summer. Whether perfectly sun-kissed or overripe and bruised, all were welcomed at their tables.



They would peel the skins and cut the flesh into bite-sized pieces, taking care to remove any darkened or rotted areas from the imperfect fruits. Then they would place the pieces in a bowl, cover them with red wine, and chill the bowl for a few hours or even overnight. 

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

After dinner, they would serve the fruit with whipped cream, ice cream, or a dollop of sweetened mascarpone or ricotta cheese. And there you have it, an easy end-of-summer recipe—except for one thing...

Although I absolutely love this dessert, my husband, who is not a big wine drinker, does not. So while I’m getting my peaches good and drunk, I treat my honey’s peaches with...(yes) honey! 

Orange blossom honey to be exact. And that’s my alternate recipe suggestion for you today. Toss those bite-sized peach pieces with a bit of honey, spoon them into a wine goblet, chill and serve with ginger-infused whipped cream.

Both of these simple but delicious recipes are below if you’d like them while the sun is still warm and the peaches are still cheap. La dolce vita!




Cleo Coyle’s Easy
Drunken Peaches



Serves 4

Ingredients:

4 ripe yellow peaches  
1 cup red wine * (see my note)

Directions: Peel the peaches and cut the flesh into bite-sized pieces. Place in a shallow bowl or plastic container and cover with wine. Toss to coat. Chill for several hours or overnight. Loosely strain the peaches of excess wine, and serve in glass goblets with dollops of whipped cream, or scoops of ice cream, or generous helpings of sweetened mascarpone or ricotta cheese. For my Ginger-Infused Whipped Cream recipe, scroll down.

*Note on the wine. My pop used to cover his peaches with a fairly dry, red table wine, one he made himself. I don’t make my own wine. For this recipe, I like a nice (cherry, oaky) Merlot. You should choose a red wine that you’d enjoy drinking.





Cleo's Honey-Kissed Peaches
with Ginger-Infused Whipped Cream

Serves 4

Ingredients:

4 ripe yellow peaches
4 tablespoons honey (I use orange blossom)
1 cup very cold heavy cream
3-4 tablespoons granulated sugar (to your taste)
1/2 teaspoon ground ginger


Directions: Peel the peaches and cut the flesh into bite-sized pieces. Toss with honey to coat. Spoon into glass goblets and chill for 30 minutes to an hour (no more). Serve with a dollop of ginger-infused whipped cream. 

To make the whipped cream, simply place the very cold heavy cream, sugar, and ginger into a chilled bowl* and beat with an electric mixer. The cream will thicken as you beat it. When it forms stiff peaks, you're done. Do not over-beat or you will begin to break the whipped cream down and (eventually) make butter!

*Tips: Using very cold cream along with a chilled bowl and beaters will give you the best results. Use a metal or Pyrex glass bowl (never plastic) and place it, along with your mixer's beaters, into the refrigerator for 15 to 30 minutes before whipping the cream.

* * * *


CLICK HERE FOR RECIPE.

If you'd like another easy yet elegant dessert idea, check out my past recipe for a simple Italian Honey-Glazed Peach Crostata. To see the above recipe with a free, downloadable PDF, click on the photo or here And may you...





Eat (and read) with joy!

Cub and...

~ Cleo Coyle
New York Times bestselling author of
The Coffeehouse Mysteries


Friend me on facebook here.
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Dead to the Last Drop 
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Tuesday, April 14, 2015

Learn the Trick to Cutting Up to Half the Calories in Rice via author Cleo Coyle



Last month in Denver, the American Chemical Society announced findings that changed my foodie life. If you haven't heard, I'm happy to share the news AND the culinary trick to cutting up to half of the digestible calories in white rice.

Researchers in Sri Lanka discovered that cooking (non-fortified) white rice with a tiny bit of coconut oil and then chilling it for at least 12 hours will change the rice's chemical properties, effectively cutting its digestible calories up to half (or more) while adding health benefits. And, yes, you can reheat it after the chilling and the calories will stay cut. 



Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.

Get the recipe below.

Frankly, I was OVERJOYED by this news because I love FRIED RICE, which requires that day-old rice be used for proper texture. In other words, the overnight chilling required to cut the unhealthful starch and calories in your white rice now serves as a bonus step in making fried rice. (See my fast veggie fried rice recipe below, too.)

Sadly, I never could make a lasting commitment to that other rice. You know (shhh...), brown rice. I tried everything—couple’s therapy, vacations abroad—but I just kept returning for my white rice fix.

Now the guilt is gone, along with much of the bad starch and half the calories...


The return of white rice!

Yeah, Chemistry!



The Recipe for Cutting
Calories in Your Rice 




Click for the free
recipe PDF.
To download this recipe in a free PDF document that you can print, save, or share, click here.










This "skinny" rice recipe
yields 1-1/2 cups of cooked rice.



(1) Add 1 teaspoon coconut oil
to rapidly boiling water.


(I use 1-1/4 cups water.)




(2) Stir in 1/2 cup of uncooked white rice
(non-fortified/non-enriched rice).



(3) Turn down the heat to a simmer,
cover with a lid, and cook for at least
20 minutes or up to 40 (until done). 


(The 20 minute minimum ensures the
chemical process will take place.)




(4) Chill for at least 12 hours.
(You cannot skip the chilling step.)

That's it!

You can reheat this rice
via microwave or stove, as in
my easy veggie fried rice recipe
below, and it will retain its lower
digestible calorie profile.



Some Q & As...

Can you double the recipe? Yes, that's what I do. For a yield of 3 cups of cooked white rice, melt 2 teaspoons of coconut oil into about 2-1/2 cups of rapidly boiling water. Stir in 1 cup of uncooked (non-fortified) white rice. Reduce the heat to a simmer, cover with a lid, and cook for at least 20 minutes. Stir the rice at that point to prevent sticking, and continue cooking until the water is absorbed by the rice. 

COOKING TIPS: Here's a good trick to prevent burning. Turn off the heat when the cooking process is nearly through. Allow the hot pan to sit on the warm burner and continue cooking the rice until the water is completely absorbed and the rice is cooked.

Will you taste the flavor of coconut? Yes. And I find it delicious. If you're not a fan of the flavor, no worries. Using the rice in other recipes (like my veggie fried rice below) the coconut flavor is diluted against the other flavors in the recipe.

Won't the coconut oil add calories? At the American Chemical Society press conference in Denver, the scientist who presented these results basically said that if you stick to the amounts in the recipe (no more and no less), the chemical process will effectively nullify these calories.


Health benefits: According to the researchers, rice cooked this way may give you a healthier gut. The transformed starch in the reduced-calorie rice provides a potent energy source to the "good bacteria" in the human body. Coconut oil is also incredibly good for you. It helps prevent infections; it curbs obesity by increasing energy; and it boosts brain function. Learn more about coconut oil's many health benefits by clicking here




What kind of coconut oil? Look for unrefined, cold pressed coconut oil, ideally virgin. Some brands are better than others. To learn more, visit one of my favorite old recipe posts for Chocolate Ricotta Muffins, where I shared my favorite brand of coconut oil and a link for more suggestions. Click here for the chocolate muffin recipe.






In the video below, you can see one of the chemists who
made this discovery give his original 
Press Conference
Presentation at the 2015 American Chemical Society
meeting in Denver.


*****



If you do not see the video above,
click here to view it on YouTube.


*****

Guess what his next project is?

Cutting the digestible calories
in potatoes and (yes!) pasta.

Read the Washington Post 
article on this discovery here.


Cleo Coyle's Fast
Veggie Fried Rice

As I mentioned above, I love fried rice, which requires that day-old rice be used for proper texture. In other words, the overnight chilling required to cut the calories and unhealthful starch in your white rice now serves as a bonus step in making fried rice. Here's how I make mine...

Yields around 5 to 6 cups 

Warm a large skillet or wok over medium-high heat. Add a generous splash of neutral oil (vegetable or canola). When hot, add chopped onion (1 medium yellow or whatever you have on hand). Saute until translucent and toss in finely chopped garlic and big chunks of peeled ginger (these big chunks are there to flavor the oil and should be removed before serving). Finally, add a generous splash of sesame oil.

Stir and cook until the onions are light brown (and caramelized) and the oil is infused with the ginger and garlic. Now carefully add your frozen veggies. Add them carefully because frozen water crystals will sputter and jump when they hit the hot oil in the pan. Take care not to get burned. What veggies you use are your choice. I like to add frozen peas, carrots, and sweet corn for a total of about 2 cups. Stir them up to coat with the delicious flavored oil then cover the pan for 1 minute. Lift the lid, stir again then cover for another 30 seconds or so. This should cook them through fairly well. 

Now add your day-old chilled "skinny" rice (add 3 cups, made as directed above) and stir until heated through and lightly coated with the flavored oil. Push everything to one side and add 2 large eggs (lightly whisked with a fork) to the hot bottom of the pan. Stir quickly as you would scrambled eggs and (before they are completely cooked and hard) fold into the rice and veggies. Finish by pouring on a mixture of soy sauce, rice vinegar, and white pepper. (Mix before pouring. I use 75/25 soy sauce and vinegar with a generous sprinkling of white pepper, but the ratio and amounts should be to your own taste.) Taste test and add more of this mixture if you'd like a more powerful flavor. Garnish with chopped green onions. 

*Variation: On days when I'd like a little spice in the mix, I add a chopped jalapeno with the garlic and ginger. (Be sure to remove the seeds and white membrane before chopping.) 

Click here for the free
recipe PDF, and...


Stay Cozy!



~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 


Friend me on facebook here. * Follow me on twitter here
Learn about my books here



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

* * *

Once Upon a Grind:
A Coffeehouse Mystery



* A Best Book of the Year
Reviewer's Pick -
 
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Delicious recipes are also featured in my 14th 
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* Black Forest Brownies 
* Cappuccino Blondies 
* Shrimp Kiev 
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* "Fryer Tuck's" Ale-Battered Onion Rings
* Poor Man's Caviar 
* Caramel-Dipped Meltaways

...and many more recipes, including
a guide to reading coffee grinds...


See the book's
Recipe Guide (free PDF)

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Marc and I also write
The Haunted Bookshop
Mysteries 


Get a free title checklist,
with mini plot summaries, 

by clicking here. 




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our PI ghost 
by clicking here. 




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