Category Archives: recipe

Curried Chicken Salad with Apples and Carrots

One of my favorite things to make with leftover roasted chicken is chicken salad. It quick and easy to make and can be eaten on it’s own, in  a sandwich or on top of a salad. With our apple harvest in full swing, I’ve been adding apples to EVERYTHING. The apple and carrot give a nice satisfying crunch. This recipe is for a serving for one, but can easily be adjusted.

*** Note, this can also be made with leftover TURKEY. Keep in mind for after Thanksgiving ***

Ingredients: 

  • 1 cup roasted chicken, chopped
  • 1 apple, chopped (if you don’t like the skin of the apple, peel it before chopping. I like it, so I left it)
  • 1/2 cup matchstick carrots, chopped
  • 2 tbsp mayonase
  • 1/4 – 1 tsp curry powder (to taste)
  • pinch of celery salt

Directions:

In a bowl combine all the ingredients, stir together. Then added mayo, curry powder or celery salt to taste.

That’s it! Enjoy

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Easy and Elegant Custard Pear Pie

We have two fruitful pear trees.
We have lots of pears this time of year.

I’m always looking for quick and easy recipes to put all these pears to good use. this is one of my favorites. I wont go on and on about the recipe, because if you are like me and looking for quick and easy recipes, you are reading – you;re scrolling. All I will say about this recipe before I get on with it is: the batter is made in the blender! THE BLENDER! So fast. So easy. Enjoy!

Ingredients:

  • 4 medium-sized firm pears, thinly sliced
  • 1/4 cups unsalted butter, melted and cooled
  • 3 large eggs, room temperature
  • 3/4 cups 2% milk
  • 1/4 teaspoon kosher salt
  • 1/3 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 3 teaspoons vanilla extract
  • cinnamon sugar for topping
  • butter or cooking spray to coat pie plate

 

Instructions:

  1. Preheat over to 350 degrees and coat pie plate with butter or cooking spray
  2. Place pear slices in pie plate
  3. Put melted & cooled butter, eggs, milk, salt, sugar, flour and vanilla in the blender, blend until smooth
  4. Gently pour batter from the blender over the pears. Bake for 50 minutes until the custard is firm, golden. Let cool the dust with cinnamon sugar.

Healthy One-Bowl Banana and Blueberry Mini-Muffins

I’m forever looking for a healthy, fast breakfast option. something that I can either make in a minute or two in the morning, or something I can make ahead and grab on my way out the door. Muffins work best for me, but often they aren’t as healthy as I’d like. Splurging on a big, sugary muffin every now and then is one thing, but for my weekday breakfast, that just doesn’t work. So, I’ve made these mini-muffins, so that I can grab a couple on my way out the door. You could easily make larger ones from this recipe, if that works better for you.  The BEST part of the recipe it that all you need is ONE bowl and a muffin tin – quick and easy preparation and clean-up. Enjoy!

Ingredients:

  • 1 large overripe banana
  • 1/4 cup granulated sugar
  • 1 egg white
  • 1 tablespoon coconut oil
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • Pinch of cardamom (or nutmeg, if you prefer)
  • 1/2 cup blueberries

Instructions:

  • Preheat over to 350°F and line a mini-muffin pan with four liners (or grease), I used my reusable silicone liners that I LOVE
  • In a medium bowl, mash banana. Add sugar, egg white, and oil. Stir until just combined (mixture will still be lumpy).
  • Add flour, baking powder, baking soda, salt, cinnamon, and cardamom. Stir until just combined, then gently fold in blueberries.
  • Divide mixture between 12 mini-muffin cups, filling each about 3/4 of the way full. Bake for about 20 minutes, the tops of the muffins begin to turn golden. Test with toothpick, it should come out clean.
  • Transfer to a cooling rack to cool completely. Store in the refrigerator.

Lavender Sugar

Lavender Sugar

Isn’t the scent of lavender just wonderful. I love it so much! It is my favorite herb to grow in my garden because I just love the smell. I find it intoxicating, like I can’t get enough! It is also one of my favorite herbs because it fairs will in Maine’s short growing season and is tough enough to survive our long winters.

There are a million different uses for lavender from simple potpourri to lotions and soap – including TEA! With the harvest from this summer I’ve decided to try my hand at making lavender sugar to put in my tea and bake with too!

Lavender Sugar

Making lavender sugar is pretty simple. Just harvest some of the lavender stock from your plant and pull off the pretty purple flowers. Mix them into an air-tight container with sugar (I used one cup) and let that sit for a couple of weeks. Then sift out the wilted flowers and you’ll be left with the infused sugar!

Lavender Sugar

 

Lavender Sugar

Tea Cocktail: Almond Earl @ Sonny’s in Portland Maine

Sonny's Almond Earl

You all know how much Katie and I love tea and you may have heard us mention how much as also like cocktails – put the two together and we’re in adult-beverage heaven! I’ve got a new HOT cocktail recipe to share with all of our like-minded readers.

First, let me give credit where credit is due. I did not think this up on my own, but how I didn’t is beyond me. The other day I  went to brunch at Sonny’s in Portland, Maine.  Delicious brunch, BTW. Sonny’s is known for their amazing cocktails and during brunch service they have additional drinks available.  One of them is the Almond Earl, Earl Grey tea with Disaronno. It’s divine. A hot blend of black tea, citrus and almond. Perfect.

It is the easiest cocktail to make. Simply make a hot cuppa of your favorite Earl Grey tea and add a splash… or more of Disaronno, almond liqueur. Done. Enjoy!

Here are some Earl Grey teas that we think will work well:

David’s Tea – Cream of Earl Grey

Tea Forte – Earl Grey

Stash Tea – Organic Earl Grey Black and Green

And a decaf option too thought it’s not our favorite tea:

Spice and Tea Exchange Decaf Earl Grey

 

Apple Cider Reduction Sauce Recipe

Cider Sauce

Doesn’t that look delicious? Homemade apple crisp topped with vanilla ice cream and apple cider sauce. It’s pretty much fall in a bowl. The apple cider reduction sauce is definitely the star of the dish. Here is the super-easy recipe to make it…

Ingredients:

1/2 gallon apple cider

Directions:

  1. Pour cider into a large pot and bring to a boil. As soon as it starts to boil, bring it down to a simmer and let reduce. Let it reduce to desired thickness. Typically when the sauce has reduced enough to just coat a spoon when stirred it is done.  Stir occasionally.
  2. Remove from heat and pour into storage container such as a mason jar
  3. Let cool somewhat before serving

The sauce will reduce by more and two-thirds. Here is it cold, just added to the pot. Plan to let it simmer for about 2 hours, stirring occasionally. If you have a finicky stove like me to make sure the stays at a simmer the whole time.

Cider Sauce

Here it is almost done, just starting to coat the wooden spoon. This is after about 1.5 hours on the stove. Looking at the sides you can see how much it has reduced.

Cider Sauce

Finished product! It turns to a beautiful root-beer brown when finished.

Cider Sauce

This sauce makes a great homemade gift. Just tie a festive bow around the mason jar and add a gift tag and you’re done! It is easy to double or even triple this recipe if you want to make multiple jars of the sauce, just add more cider and add a lot more time.

Cider Sauce

Simple Matcha Parfait

Matcha parfait

Want a healthy breakfast and caffeine all int he same bite? Me too! Yogurt, fresh fruit and matcha make the prefect combination for a tasty breakfast parfait. The best is that this simple recipe can be thrown together for a quick weekday breakfast, or beautifully layered for a brunch. It is hard to tell from the photos, but the yogurt takes on a pretty mint green color when the matcha is mixed in.

Ingredients:

1/4 teaspoon Matcha (I used Kiss Me Organics)

1 Cup Yogurt (I used Vanilla Greek-style, but go with what you like)

1 Cup Fresh fruit (cut into small pieces), strawberries and pineapple are delicious, but again, go with what you like

Directions:

Quick version: See photo: Mix matcha with yogurt then top with fresh fruit. Eat.

For the fancy version: Double matcha and yogurt. Use a tall glass. Layer yogurt, match mixture and fruit, then repeat two more times.

This recipe is so easy and quick. For me those are two requirements for summertime food! Not only do you end up with the healthy breakfast, but you also get a kick of caffeine in the process. Win Win.

Matcha Parfait

If you decide to make this at home, let us know which fruit you decided to try.

Review: Finest Kind Tea Mixers & Modifiers *Giveaway*

UPDATE: The giveaway has now ended. A winner will be notified shortly. Thank you!

 
Finest Kind Tea Finest Kind Tea Mixers & Modifiers Giveaway! Just comment for a chance to win. (see below)

Mandatory Entry:  (comment to tell us) This tea is a concentrated brewed tea to use hot, iced, or as a mixer 🙂 How would you take your Finest Kind Tea? Hot, iced or in a cocktail? (One Extra Entry for Each, please comment once for each entry to let us know!)

– Share your idea for a cocktail using Finest Kind Tea Mixers & Modifiers !
-Follow @Delecteable on Twitter.
-“Like” DelecTEAble on Facebook
-Follow Finest Kind Mixers and Modifiers on Instagram

-Share this giveaway via Twitter or Facebook. (Once Daily) Feel free to copy/paste: I entered the @Delecteable giveaway for a chance to win @FinestKindTea! You can enter too! http://bit.ly/1DYZAPb #giveaway

Remember, each entry must be left in a separate comment. A winning comment will be chosen at random. The winner has 48 hours to reply and claim their prize before a new winner is selected. Only U.S. residents can win but others are welcome to comment. Note this post is set to auto publish at noon on 4/19. The comments will be closed and a winner will be chosen at 9PM EST Tuesday 4/28

*This giveaway is sponsored. We were given enough product to sample & giveaway from Finest Kind Tea Mixers & Modifiers.

Screen Shot 2015-04-19 at 4.32.56 PM

Our Review & Overall Rating: 1753 Green Tea, Hibiscus & a Touch of Honey
Overall rating:
Taste: 4 of 5 leaves: Quite a good cuppa!
Steepability: 5 of 5 — this tea is easy to make!

 

Abby says:
Tea Type: Bottled 
Temperature: Over Ice
Served: Nothing added

Finest Kind Mixers & Modifiers makes fun, stylish and tasty mixers and modifiers using a tea base. Sounds good, right? Yep. The 1753 is my favorite of the blends we tried. I love it because it isn’t sweet at all. This allows the mixer to lend itself well to a variety of different drink styles. I sampled this one just over ice because I really wanted to be able to taste the blend and all it has to offer. I liked it a lot and found it flavorful, tart and easy to drink. The hibiscus keeps it interesting without being too flowery or tasting like perfume. It compliments the green tea nicely. The honey is very light, thankfully! I didn’t taste it in every sip, but it keeps the mix from being too tart. Taste: 4 of 5 leaves: Quite a good cuppa! Steepability: 5 of 5 — this tea is easy to make!

Katie says:
Tea Type: Bottled
Temperature: Over ice
Served: as iced tea at first, added a touch of honey to sweeten more

I liked this tea, the hibiscus gives it a very unique taste. I did want it to be a bit sweeter so I added a touch of honey. The hibiscus flavor was nice, but I felt that it overpowered the green a bit. Like Abby I tried an iced tea version of this drink and found it very refreshing. I think this would make an excellent mixer with an herbal liquor like St. Gremain. Or, if you like cocktails, try it with this Elderflower tonic.

stgermain-bottle-ko

Since I am currently pregnant I didn’t test out the alcoholic cocktail recipe. If you do try it please let me know how it is!

Taste: 4 of 5 leaves: Quite a good cuppa.

Steepability: 5 of 5 — this tea is easy to make!

Finest Kind Tea

Our Review & Overall Rating: 1960 Black Tea, Lemon Juice, Cane Sugar
Overall Rating:
Taste: 4 of 5 leaves: Quite a good cuppa.
Steepability: 5 of 5 — this tea is easy to make!

 

Abby says:
Tea Type: Bottled 
Temperature: Over Ice
Served: Nothing added

The 1960 blend from Finest Kind is the most similar to what you would expect to find in an “iced tea” mixer. Don’t worry, it’s much better than what you typically find, but it’s a blend of the traditional black tea, lemon and sugar. After following the directions of 1 part mixer to 7 parts ice water, I found it a little too sweet for me. To even it out I added a touch of fresh lemon juice and it was perfect for me. If you like sweet tea, you’ll love it as is. Again, I sampled it over iced to get the full flavor. it was a bit too sweet for me in that form, but I suspect that the extra sweetness would work well when using this as a mixer for a tasty cocktail! The black tea, lemon and sugar match each other pretty well and a smooth blend of all three. On a side note: I just LOVE the tiny glass bottles our tea samples arrived it and have been trying to think of good ways to repurpose the bottles since all of the tea is long gone. Then I remembered Katie’s post about tiny tea-party flowers and found my use – tiny wild flower vases! Love!

 

Taste: 3 of 5 leaves: A decent tasty tea.
Steepability: 5 of 5 — this tea is easy to make!

 

Katie says:
Tea Type: Bottled
Temperature: Over Ice
Served: As directed, diluted with water over ice

I think this tea is fabulous! I tired it iced, loved it, and must acquire a big bottle ASAP. Since my sample bottle said it makes 2 servings I let my co-worker Justin try some and he also thought it was delicious, no modifications needed! I find the strength of the black tea to be perfect with just the right amount of lemon and sugar. This iced tea is perfectly yummy! Also, do note that Abby and I have very different tastes when it comes to the sweetness of tea. While this is a sweetened iced tea I did not find it to be overly sugary. It’s a New England version of sweetened tea. If southern sweet tea is your thing your thing then you’ll want to add a bit more sugar.

*Please note that we are just as critical of free teas as the ones we purchase. If we get a sample we don’t like we won’t include it on our blog.

Chocolate Chip Zucchini Bread Recipe

Chocolate Chip Zucchini Bread

If you’re anything like me, you are planning already looking ahead to planting a spring garden, though there may still be three feet of snow covering it at the moment. I’m currently trying to use up the frozen zucchini in my fridge to make room for the bounty of my sure-to-be amazing (read: weeds growing in every square inch) garden. The best way to do that is a double batch of chocolate chip zucchini bread, one for me and one to share!

Chocolate Chip Zucchini Bread

Ingredients:

3 Cups – all purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3 large eggs

2 cups white sugar

1 Cups canola oil

2 teaspoons vanilla extract

2 Cups grated zucchini

3/4 Cups (generous) chocolate chips

Chocolate Chip Zucchini Bread

Directions:

1. Preheat oven to 350 degrees. Prepare two 5-9in. bread-loaf pans with butter.

2. Sift flour, baking powder, salt, baking soda and spices.

3. In large bowl beat eggs until fluffy, while continuing to blend add sugar until combined. Stir in oil, vanilla, zucchini and chocolate chips. Stir in dry ingredients and pour into pans.

4. Bake for about 45 minutes. Let cool before serving.

Chocolate Chip Zucchini Bread

This recipe makes two loafs of bread, so keep that in mind prior to whipping this up. It make a great gift, or surely your office mates will love it!

Chocolate Chip Zucchini Bread

Our Chocolate Chip Zucchini Bread goes very well with tea. Obviously! We love pairing our recipes with tea. There are a few that we will think work well:

Marks and Spencer Everyday

Joseph Wesley Black Tea )6 Bai Lin Congfu

Tega Masala Chai Roobios

Steven Smith Teamaker Fez

Chocolate Chip Zucchini Bread

 

Spiral Zucchini Noodles

Did anyone else get a Williams-Sonoma Spiralizer for Christmas? I did – and I’m really excited about it. Really. This first thing I made were zucchini noodles with and olive oil and garlic. Take a look at the recipe below.  Since then I have been interested in what else this contraption can be used for and I’ve found the answer. A lot of things! Apple chips, shoe-string fries (sweet or white potato), caramelized onions. So stayed-tuned – I’ll be posting more throughout the year about my experimentation with the spiralizer. Watch out CSA veggies, I’ve got three different spiral blades and I’m not afraid to use ’em! BTW, is it spring yet?

Anyway, let’s get back on track. Zucchini noodles. Delish!

Zuchinni

Ingriedients:

2 medium zucchini

1/4 cup olive oil

2 cloves fresh garlic, minced

2 pinches of salt, separated

1 pinch black pepper

1/8 teaspoon crushed red pepper

grated Parmesan

3-4 chopped fresh basil leaves

Directions:

1. Prep the zucchini. The Spiralizer has good step by step directions for this in the cookbook. I’ll briefly describe it here as well. Once the Spiralizer is put together and stuck to the counter-top, attach a zucchini and spin the handle while pushing the veg toward the blades. This is a bit awkward at first, but you get used to it quickly. Repeat for the next zucchini. Then place your “noodles” in a colander and sprinkle with salt and set aside. This will help drain the excess water from the zucchini.

2. Heat a skillet on the stove-top using medium-high heat. Add Olive oil. Once the oil is hot, reduce heat to medium, add garlic, remaining salt, pepper and crushed red pepper. Saute for five minutes. Add zucchini “noodles” toss until coated and heated through. Do not cook the zucchini.

3. Serve topped with parmesan and basil

That’s it,  meal complete! Enjoy.

Zuchini noodles