GreenSunflower Cooks

Iced Cinnamon Mocha Coffee

Sometimes at the end of those two weeks, spending $5 on a coffee just seems too unreasonable.  Until this  Friday that is so.  I bought a pound of french roast, and got to thinking.  I am not a hot coffee person.  I have corn based to go cold cups and straws.  So I came up with this.  I had everything else in my cupboard.  

 GreenSunflower's Iced Cinnamon Mocha Coffee

• 10 cups piping hot french roast coffee
• 1 8oz can sweetened condensed milk
• 2 cubes semi sweet baking chocolate, finely chopped
• 1 tsp cinnamon
• 2 tsp pure vanilla, GF extract

In a heat proof pitcher, add SC milk, cinnamon, chocolate, and vanilla.  Pour the coffee on top and stir, until all if fully incorporated.  Stick in the fridge, until chilled.  Serve over ice.  A little whipped topping of your choice wouldn't hurt things a bit.

You will find some very fine chocolate bits don't melt but rather are like mini chocolate morsels that melt in your  mouth as you drink.  It is heaven.  I am on my second glass this morning.  Yum.

 

Pea Salad With Lemon And Goat Cheese

Summer is fast approaching and with it, all the freshness that are the varied salad possibilities. 

Tonight we had lamb and potatoes (very winter), but it was 75 degrees outside and I wanted to make it a little more warm weatherish.  So I barbecued the lamb, and made this salad.  It was different and very good and SIMPLE.

Pea Salad With Lemon And Goat Cheese

1 bag frozen green peas, defrosted at room temp
2 TB chevre
2 TB chopped red onion
2 small lemons
4 TB extra virgin olive oil
salt
pepper

In small bowl, whisk chevre, onion, lemon, salt and pepper (to taste) together, whisk in olive oil.

Spread over peas and toss.

It's that easy.

Saffron Scented Sweet Potatoes

Whether we like it or not, the holidays are upon us.  Halloween will hit on the 31st, Thanksgiving November 22nd, and then we are onto the Christmas rush.  I have already started testing Thanksgiving, or holiday dinner recipes.  Since I am gluten free, Thanksgiving is a little more challenging.  This is an easy one.  I plan on working out some dressing pretty soon.

These are sweet, savory, and tangy, fairly lowfat, and very flavorful, much better than the canned yams my mom used to put out on the Thanksgiving table.

Saffron Scented Sweet Potatoes

3lbs sweet potatoes, peeled, and chopped in to 1.5 inch squarishness
6 cups gluten free chicken broth
4 tbs butter
1/3 cup Greek style yogurt
2 tbs raw cane sugar
1/2 tsp pumpkin pie spice
1/4 tsp pepper
4 saffron fronds

Boil the potatoes in the chicken broth until fork tender and drain.  Place in bowl of mixer, add butter and mix with paddle attachment until smooth.  Add yogurt, sugar, spice, pepper, and saffron and mix.  Allow to sit for 2-3 minutes for sugar to dissolve and mix again.  Serve!!!  Would be especially good with something spicy, like a Cinnamon-pepper crusted steak.

Quinoa With Lemon and Parsley

Quinoa with Parsley and Lemon
Originally uploaded by greensunflower.

This is super easy.  It tastes great.  We had it with lamb chops.  Pictures to come soon.

Prepare 1 cup of dry quinoa with chicken broth according to directions on box.  When cooked, take off heat and add 3 tb chopped flat leave parsley and the zest and juice of one lemon.  Stir.  Serve warm or room temp

Ta-da!