Cold Brewing Iced Coffee

Coffee. If it weren't for that magic elixir, I might never progress past the zombie trance I wake up in. We gave up our leaky coffee maker a couple years ago in favor of a french press, and never looked back. It always makes a smooth, scorch-free brew, and it's so yummy, I now drink it black. But zombies aren't always the best at hand-pouring a pot, and I catch myself skipping the process in favor of a effort-and-sugar-free Redbull when I'm at my sleepiest. This summer, I have found the solution - cold-brewed iced coffee. Not only is it a cool, refreshing drink in the morning, but I can make a big pitcher of it in advanced, making it completely zombie-proof. By cold-brewing it, the coffee is lower in acidity, making it easier on an empty tummy. It's so rich and creamy, never bitter and watery like hot brewed-poured-over-ice.

Here's how to do it:
Add roughly 1/4 cup finely ground coffee to 4 cups cold water. Leave at room temperature 8-12 hours. Strain through cheese cloth or a couple layers of paper towels. Refrigerate.

There you are! I serve it on ice cubes made of the leftover cold brew, ensuring that it never gets watered down. Add cream/milk if you like, or dilute it with water if it's too concentrated. You could even blend it, adding your favorite syrup for a frothy icy treat.

Avocado Mac and Cheesing

Dudes. I chose this new recipe tonight from the blog Two Peas and Their Pod after my sister not-so-subltey requested that I make it for her. It is so very yummy. It's as creamy and hearty as mac and cheese should be, but still tastes summery and fresh, thanks to avocado, cilantro and lime juice. I added an extra half avocado to the avocado sauce, as mine were rather small, and colby jack instead of pepper jack for the cheese sauce. Then I blended some jalapeño into the avocado sauce to add a little spicy kick to the pasta. Even though my week has been crazy busy, this dish was quick and easy to make (though you have to give the cheese sauce a few minutes of your undivided attention).  I loved it (and so did my sister). Next time, I'll try adding grilled chicken, tomatoes, and asparagus to really flesh it out. 

Do you like green mac and cheese?
Would you eat it in a box? Would you eat it with a fox?

Blending Pure Bliss

Chicago is all about food. On our block alone, there are two mexican restaurants, two italian restaurants, a pita shop, a crepe place, a bar & grill, a thai spot, a late-night sushi joint, a mexican bakery and a hot dog stand. It can be tempting. Both to save dollars and to eat better, we've been committed to cooking at home more this summer. We really have no excuse not to, since we both have a pretty leisurely schedule at the moment. The only way we were going to avoid temptation was to mix in some new recipes.

Pure bliss in a glass

The best part of trying new recipes is how often you find new favorites. We make smoothies a lot around here anyways, adding a couple scoops of flax seed for a boost. This one uses my favorite fruit--fresh pineapple--and coconut milk, which we keep stockpiled for curry. I like mine with double the yogurt, but this can't be beat. We're going to try freezing it into popsicles for an even more refreshing treat.

Mango Salsa-ing

We made this yummy recipe served with El Milagro Chips for brunch yesterday. We added tomato and the optional avocado, and used my homegrown cilantro. It was taaasty. I think it would be even better after the flavors are left to blend overnight. I can't say for sure because we devoured it immediately.

Joe insisted that we flavor it with our "dinosaur salt" (or Himalayan salt, as real grown ups call it). We refer to it as such because it pre-dates the dinosaurs. It is mined by hand and is supposedly purer than other salts. We got it at a Christmas party, we don't actually buy into it, but the idea of eating ancient minerals is appealing. Also it is pretty and pink.