Easy as Pie Test Kitchen

Wondering what to do with the rest of that coconut milk?

 Every time I make this refreshing drink for myself, I think of the Muppets singing about the lime in the coconut. I have a smile on my face before the glass is even full. The frothy beverage that this recipe makes has foam on the top like a punch or soda float.

This makes one drink (perfect for a quick pick-me-up), but can easily be adapted to any size, from something to cool off a friend who stopped by to a bowl of party punch.
1/2 cup coconut milk
1 cup lime-flavored soda water
1/8 teaspoon stevia, (or 2 teaspoons honey)

Make sure the shake the can of coconut juice before opening and pouring. Pour the coconut juice into a pitcher, add ice if desired, and pour in the lime soda water. Stir and serve over ice in glasses. For an extra bit of refreshment, add a sprig of mint.

Lamb & Yams

Hey, it's Memorial Day, so I did some grillin'. Cook-outs can be a minefield of allergens, what with the potato salads and buns and condiments and all (think soy, eggs, wheat, sugar, vinegar, corn, you name it). Here are some Mediterranean inspired cook-out friendly recipes that definitely won't leave your friends and family running to the convenience store for hot dog buns.

Chipotle Grilled Leg of Lamb
1 boneless leg of lamb
2 tablespoons chipotle chile powder
2 tablespoons dried oregano
1 tablespoon onion powder
1 tablespoon salt
1 teaspoon pepper

Prepare gas grill by greasing the rack and heating it to high heat.

Most legs of lamb will come butterflied (cut up so it lays fairly flat on the grill). If not, see this handy web tutorial for how to do it.

Mix spices together in a bowl. This makes your spice rub. Dry off the lamb and rub it with the spices on all sides. For rare or medium rare meat (that's how I like it), grill leg on high for 10-15 minutes on each side. For more well-done meat, lower heat and grill 15-25 minutes on each side.

Grilled Yams
3 pounds yams, sliced about 1/4" thick (I sliced mine length-wise, but cutting them in round cross-wise pieces works, too)
non-stick cooking spray, or olive oil
seasoning--just salt is fine, but I used the following:
1 teaspoon salt
1 teaspoon chipotle powder
1 teaspoon garlic powder

Mix spices and salt together. Spray or brush yams with cooking spray or olive oil, then sprinkle with mixed spices. Grill about 10-12 minutes per side. Be careful not to let them fall through the grill! :)

Chickpea & Roasted Red Pepper Salad
1 1/2 tbsp fresh lemon juice or red wine or sherry vinegar
2 garlic clove(s), mincd
4 tbsp extra virgin olive oil
1/2 teaspoon salt
3 cups cooked chickpeas, rinse if canned
2 roasted red peppers
1/4 c. parsley, chopped
3 green onions, sliced
3 tbsp capers
4 slices bacon, crumbled

Whisk together oil, lemon juice, salt, and garlic to make dressing. Combine chickpeas, peppers, parsley, green onions, capers, and bacon in a medium bowl. Pour dressing over salad and toss to coat.

Chilled cucumber soup on a hot evening

 In the summer, I like nothing better than biking to the farmer's market, coming home with a big bag of produce, and enjoying dinner fresh from the market out on my porch. (Unless, of course, it's biking to the farmer's market, coming home with a big bag of produce, enjoying dinner fresh from the market out on my porch, AND getting a footrub from my husband after he does the dishes.) Chilled cucumber soup fits the bill--it's quick, refreshing, and free from the top 8 food allergens (although people with tree nut allergies may choose to be extra cautious and avoid coconut).

Ingredients:

3 cucumbers
1 cup coconut milk
3 leaves mint
1 tablespoon chopped ginger
2 tablespoons lime juice
1 teaspoon salt
4 ounces tofu, (optional)

Directions:

Peel the cucumbers and slice them in half lengthwise. Scoop the seeds from middle with a spoon and discard them. Chop the cucumbers and put them in the food processor. Add all of the other ingredients to the food processor bowl and puree until the mixture is smooth. (Tofu is optional, but makes the soup a little thicker.)