Icy Orange Juice
a childhood tradition that lives on in my house
I’ve had a long term relationship with Icy Orange Juice. It was the special treat mom made when we had sleep overs and she would make homemade biscuit donuts and this special breakfast drink. It’s just a can of frozen orange juice concentrate and ice water blended together, but it makes a thick, icy, slushy orange juice drink.
Place the concentrate in the blender, fill the empty can with ice and then water. Pour into blender. Follow instructions on the can as to how many cans are needed – simply use ice and water instead of just water. Usually it calls for 3. In that case, I add 2, blend until smooth, and then pour ½ of the liquid into a pitcher, and then add one more can of ice/water to the remaining o.j. and blend.
Sopa a made up/new fangled treat
|warm it up|
This is a made-up recipe. One day this winter, I was getting my hair cut and decided to take my new Super Natural Everyday Food cookbook by Heidi Swanson that I got for my birthday along with me.
I really love talking to Audrey when she cuts my hair, so I don’t want to stick my nose in a book the whole time. However, it’s such a rare treat in my life to have an hour in a chair, when I’m not falling asleep and can read, and when she dries my ridiculously thick hair, we can’t talk anyway, so I can’t resist taking some kind of reading material. That being said, cookbooks are my material of choice! You can flip and look and mark the pages, and even discuss recipes with your stylist and swap ideas, while still being engaged in conversation with her (or him).
As I read Heidi Swanson’s beautiful ideas and thought about what to fix for dinner when I got home, I became inspired. It was a cold, dark, February night and I wanted something warm and savory and super fast to prepare. She has creative ideas with unique cheeses and nuts and honey that I was consistently drawn toward.
When I got home I pulled out tortillas, honey, pistachios and the tub of mascarpone [CLICK the link for the correct pronunciation of this word that we often butcher in the south]. I had mascarpone on hand, because my colleague, Debbie, had given it to me along with some European cheese and butter for my birthday!
I decided to create a sweet/savory treat to go with my green salad. And thus was born a Sopa! I named it Sopa, because of the likeness to a Sopapilla.
|smear with a dab of mascarpone|
To make a Sopa:
Place a tortilla in a skillet, on a burner turned to medium heat.
Sautee until golden.
|the shells left behind|
the loveliness of repurposing
After reading An Everlasting Meal this spring, I wanted to try making croutons. I have made crostini for bruschetta many times, but it’s been a long time since I have made croutons. Since reading this thoughtful book, I’ve been putting any stale crusty bread in the freezer sealed in a ziplock bag labeled “STALE”. So this week I let it thaw on the counter and coarsely chopped it and made some croutons.
They are so very easy, YUMMY and resourceful. It feels good to make something lovely out of trash.
|cut or tear|
|toast and sprinkle with coarse salt|
Cut bread into pieces
Toss bread in olive oil – I drizzle a little over the bread or use olive oil cooking spray, as it coats more evenly.
Place in a 400˚ oven for 10 minutes or until golden.
Remove from oven and sprinkle with kosher salt.
Keep in an airtight container and you have tasty croutons at your fingertips to add to a salad.
So, this is my random September mix.
I know sometimes when I am reading food blogs, I get bogged down with MORE recipes to put on my “to try” list, or pin on my food boards, or print in hopes of remembering to make.
I thought it might be nice to just share some winning and accessible “to fix” favorites from my kitchen to yours.