Simply Cooking with fresh ingredients and love


Bread Pudding and a Scandinavian Christmas

Every year my mom and two good friends plan a special Christmas feast for family and friends which they generously host and also cook for a large gathering of 30 to 40 people. This food themed festivity is always held in December before Christmas Day and every year has a different theme. For the last three years this culinary trio have decided to prepare a holiday feast centered around each of their heritages. One year was French, the next year Russian and this year was a Nordic-like Scandinavian theme.

The evening began with a Swedish holiday toast consisting of a ritual of rhubarb, sugar and Aquavit, a Swedish vodka. Each guest was given a peeled stalk of rhubarb which he or she then dipped in a small bowl of sugar, then took a bite of the rhubarb following it by a small swig of Aquavit from their crystal glass. Following this each guest cheerily shouted the Swedish word skål, which is much like Salud or Cheers and so the feast began. The rest of the meal was a smörgåsbord of dishing including wonderfully prepared Scandinavian traditional dishes such as Gravad Lax, salted and cured salmon, herring, and Glogg, a mulled red wine with cinnamon, sugar and cloves.

For dessert, Bread Pudding was served. I am still a little confused as to it’s Scandinavian origin. To my surprise when I looked up Bread Pudding on the internet I found it is a dessert that originates from 13th century England, and although British this particular recipe uses croissants for it’s bread ingredient thus placing it more squarely in France (perhaps because of my mom’s French ancestry she could not resist adding a French twist). The dessert, despite it’s seemingly confused origins, was absolutely delicious and several people have asked for the recipe. My mom invented her own variation of this very old dish and I am sharing it with all of you.

If you have any special holiday recipes you wish to share please feel free to comment below with your recipe. Wishing all of you a very happy New Year!

Apple Spiced Bread Pudding

3 extra large eggs
8 extra large egg yolks
5 cups half and half
1 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
6 croissants, preferable stale, sliced lengthwise (you can leave fresh ones out for a day or two to make them stale)
1 cup raisins
3/4 cup dried apples
1 cup granny smith apples, cored and cubed

Preheat the oven to 350F degrees.

Whisk together the whole eggs, egg yolks, half and half, both sugars, cinnamon and vanilla in a medium size bowl. Set this mixture aside. Slice the croissants in half lengthwise. In a 10 by 15 by oval baking dish, place the bottom portions of the croissants in a circular pattern over the entire bottom of the dish with flat sides facing up. Then place the raisins, dried apples, and granny smith apples on top. Next place the top portions of the croissants over the apple mixture with the non-flat side of the croissants facing up, creating a pretty circular pattern. Pour the custard mixture over the croissants and allow them to soak for 10 minutes, pressing on them gently to really soak up the custard.

Place the baking dish in a larger dish. Pour 1 inch of hot water in in the larger dish surrounding the smaller dish with water. Cover the larger dish with aluminum foil, tenting the foil so it doesn’t touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 minutes longer or until the pudding is puffed up and the custard appears set. Once removed from oven let it cool slightly on a table top or baking rack.

Best when served warm but can be served at room temperature. Serve with Butter Rum sauce (recipe below).

Butter Rum Sauce

1 stick butter
1 pound box confectioners’ sugar
Dark rum

In a saucepan, melt the butter and gradually stir in the sugar. Add rum and heat until bubbly. Pour over each serving of Bread Pudding.

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Eduardo’s Mexican Rice

Living in Southern California we are all familiar with Mexican food where colorful burrito/taco stands are ubiquitous andas plentiful as your neighborhood Starbucks and where it one of southern California’s most popular cuisines. A week or so ago, we held an afternoon class in which one of our cooking students, Dr. Guzman, treated us to a class of authentic Mexican cooking. Dr. Guzman generously provided the ingredients and his cousin Eduardo provided the recipes and entertaining, informative instruction. We were very excited about learning how to make some homemade, delicious authentic Mexican fare.

During class Eduardo relayed some family history: one side of Eduardo’s family came here two generations ago from Mexico while the other side of his family can claim ancestry back to the 1700’s from Colorado and New Mexico, and both regions have influenced his family’s cooking style. In his family for generations recipes have been handed down. Some of the family recipes are strictly guarded secrets and prized possessions. Some of his aunts have even been known to hand out their particular recipe with an intentional missing ingredient or two, thus assuring that their version of the dish remained the best tasting. Family recipes are so valued when Eduardo’s mother was suffering from cancer and dying he literally sat by her bedside and had her dictate all of her recipes while he dutifully recorded them for himself and posterity.

Luckily for us that did as during the class we learned how to making chili rellenos, pork tamales, Mexican rice and fried ice cream. Eduardo has graciously allowed me to share his delectable Mexican rice recipe with all of you.

Note: Eduardo does not cook using exact, measured amounts rather, as an intuitive cooks does, he uses all his senses to determine correct amounts and proper amount of time. I made the rice dish again last night and did measure out all the ingredients so you have exact measurements to enjoy making this delicious dish too!

Mexican Rice

2 Tablespoons vegetable oil
2 cloves of garlic, peeled and slight crushed
2 cups long grain rice
1/2 cup medium diced brown onion
6 ounce can tomato sauce
4 cups chicken stock or vegetable stock
1/8 teaspoon ground cumin
1/2 cup of coarsely chopped cilantro

Place chicken stock in a sauce pan over medium heat bring to a boil and then turn heat down to simmer. Peel garlic and slightly crush with the side of a knife. Place oil in large frying pan to coat bottom of pan over medium heat. Cook garlic for 3-4 minutes. At this point add rice and cook until brown, about 5-8 minutes. Add onions to pan and cook until onions are translucent. Add tomato sauce and stir to mix evenly into rice. Add simmering chicken stock to the pan of rice, then add cumin and cilantro. Bring entire mixture to a boil then reduce heat to low. Cover and cook over low heat for another 20 minutes. Remove garlic and serve.

Serves 6

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Handmade Snowflake Marshmallows

What is hot chocolate without some marshmallows? Last week I posted a recipe to make hot cocoa mix to enjoy yourself, or to give as a gift. This week I thought I would post a recipe and some tips on making the perfect accompaniment, handmade snowflake marshmallows in the shape of snowflakes. For this recipe I used a small snowflake cookie cutter. You can use any cookie cutter or shape you like — the snowflake shape turned out beautifully and if you are giving these as a gift the snowflakes have a winter like, holiday feel.

I want to share with you a few of the helpful things I learned along the way. First, it is very important to heavily spray the vegetable or canola oil under and over the parchment paper to make sure it adheres to the cookie sheet. Second, after mixing the gelatin and syrup together be sure to quickly move and spread the marshmallow mixture over the cookie sheet, the mixture will get stickier and be harder to move around because it sets up pretty quickly. Third, if you are going to place the marshmallows in a container and you don’t want them to stick to each other, then carefully dip each marshmallow in confectionery sugar to coat them evenly and they will no longer be sticky.

Snowflake Marshmallows

Snowflake Marshmallows


2 envelopes of unflavored gelatin
1/3 cup cold water
1 1/2 cups sugar
2/3 cup light corn syrup
1/3 cup water
1/8 teaspoon salt
1 teaspoon pure vanilla extract
vegetable-oil or canola oil cooking spray
1/2 cup confectionery sugar

First, prepare the baking sheet by cutting a piece of parchment paper the size of the bottom of a a 12-by-17-inch rimmed baking sheet. Place the parchment paper in the baking sheet and spray with the canola or vegetable oil coating the baking sheet evenly.

In the bowl of an electric mixer pour 1/3 cup of cold water. Pour the contents of the gelatin packages into the water.  Sprinkle the gelatin into the water and let mixture sit for about 5 minutes.

Place the sugar, corn syrup, salt, and the additional 1/3 cup water into a medium saucepan. Bring to a boil. Cook until syrup reaches 238° (soft-ball stage) on a candy thermometer, about 5 minutes. You can swirl the pan occasionally while waiting for it to reach soft ball stage.

Turn the mixer with the gelatin mixture in the bowl onto low speed and slowly pour the syrup in a steady stream down the side of the bowl. Once all the syrup is in the bowl gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add the vanilla, and beat quickly to combine.

With spatula scrape the mixture from the bowl onto the prepared baking sheet and smooth with the spatula. Let stand at room temperature overnight or at least 3 hours.

Coat a 1 1/2 inch snowflake-shaped cookie cutter with cooking spray to prevent sticking. Cut individual marshmallows by pressing cutter into marshmallow mixture coating cutter with more spray as needed.

Place confectionery sugar on a sheet of waxed paper, press both sides of each snowflake marshmallow into the sugar and onto the sides if so desired and coat evenly. Use your fingers to smooth the sugar onto the marshmallows.

You can use marshmallows immediately or store in an airtight container at room temperature for up to 1 week.

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Vanilla Hot Chocolate – A Wonderful Gift from the Heart

This year for the holiday I am more focused on giving gifts I have made rather than those I have bought, partly because I don’t like Christmas shopping crowds but more so because I think that giving handmade gifts is a way for me to convey how much each person means to me, truly giving from my heart to theirs. I thought I would share a recipe from our next class which any chocolate lover will appreciate as a gift.


Vanilla Hot Chocolate Mix
The secret to this recipe is to use the best chocolate you can find such as Valrhona, Scharffen Berger or Ghirardelli. To give as a gift you can wrap it up prettily in a glass jar and attach the serving instructions to the jar, see the photo of one way of decorating the jar.


2 cups granulated sugar
1/2 vanilla bean, split crosswise and scraped
3/4 pound semisweet chocolate, coarsely chopped
4 ounces milk chocolate, coarsely chopped
1 cup unsweetened Dutch process cocoa powder such as Droste’s

Split the vanilla bean lengthwise. Place the sugar in large bowl and scrape the seeds of the vanilla bean into the sugar. Once all the seeds are scraped out also add the pod to the sugar. Using your hands, work the seeds into the sugar with your fingers. Wrap plastic wrap tightly to cover the bowl and let the sugar mixture stand overnight at room temperature.

The next day, using a food processor fitted with metal blade, process the semisweet chocolate and the milk chocolate until finely ground, using the pulse button.

Remove the pod from sugar. Add the ground chocolate and cocoa powder to the sugar and use a whisk to thoroughly blend it all together. Note: do not substitute natural cocoa for Dutch process cocoa in this recipe.

The cocoa mixture can be stored at room temperature for up to six months.

To serve: For each serving, heat 8 ounces milk in a small saucepan over medium heat until scalded or microwave for 2 1/2 minutes at full power. Whisk in 1/3 cup of cocoa mix into the warmed milk. Serve with softly whipped cream or marshmallows.

Makes approximately 5 cups of cocoa, 15 servings.

Happy Holidays!

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The Jewels of Winter, Pomegranates

Pears, apples, persimmons and one of my favorites, pomegranates, are appearing in the farmer’s market this time of year. I love their deep crimson color which makes them both enticing to look at and explains the sensual appeal they add to any dish. Pomegranates are an ancient fruit which have been widely acclaimed throughout history as an aphrodisiac. But in addition to possibly improving your love life they are a terrific antioxidant, with ample amounts of Vitamin C.

The hard exterior of the pomegranate intimidates a few folks — leaving them perplexed at how to eat one. Don’t let the exterior keep you from trying one though it really is not that difficult to cut open a pomegranate and the delicious treat inside is worth the effort.

The fruit of the pomegranate is literally its seeds which are not only beautiful with their glistening, ruby like exteriors but are also tasty, orbs of satisfying sweetness with a tart edge. A pomegranate really has no fruit per se, but rather contains many edible seeds. By cutting open the pomegranate you can extract the seeds.

I picked up a few pomegranates this last week at the farmers market and it inspired me to write tips on how to open and seed a pomegranate, how to make pomegranate juice and to share an autumn salad with beets and pomegranate recipe. Pomegranates are in season from now until January.

Photo Credit: Chany Crystal, Israel
Photo Credit: Chany Crystal, Israel

How to Open a Pomegranate

Step 1 – Be careful and cut the crown off

First, it is important to work carefully with pomegranates both their juice and seeds will permanently stain your clothing so wear old clothes you don’t care about when working with one. If you use a wooden cutting board, the stains left on the board can be cleaned with either vinegar or lemon juice. For these reasons I prefer another method, other than the cutting board method, which is to cut up the pomegranate instead in a sink full of an inch or two of lukewarm water. The reason for this will become apparent in a moment. Every pomegranate has “crown” at the top of it. Place the pomegranate over the sink full of water with a paring knife carve off the top of the pomegranate just a 1/2 inch to an inch or so away from the crown in a circle. Try not to pierce too many seeds in the process.

Step 2 – Score and tear open the pomegranate

With a paring knife lightly score the shell of the pomegranate along the existing ridges from the area of the crown down to an inch or so from the bottome . You will make five scores, one down each of 5 ridges. Do this carefully. After scoring the pomegranate take hold of it with both hands and place it partially submerged under water, tear each section from the top down along the scoring, literally opening up the pomegranate into five sections or petals. Once you have done this with each of the five sections, it will look much like a flower or a starfish.

Step 3 – Remove seeds
At this point you will want to carefully remove the bright red seeds from the surrounding membrane. Let the seeds drop into the water. The water is of benefit here as the seeds will drop to the bottom and the membrane will actually float to the top helping separate the two.

Step 4 – Separate out the seeds
You can scoop the seeds up with your hands or with a sieve. Place seeds in a bowl for use in a dish or for eating by themselves.


Pomegranate Juice

To make juice from the seeds, place a cup or so of the seeds at a time into a blender. Pulse for a short time just until juice starts to be extracted and seeds are just broken. Remove the seeds from blender the blender and pour into a fine sieve placed over a bowl. With a wooden spoon or a spatula push down on the seeds to extract the juice. Add sugar to your desired level of sweetness.

In general two large pomegranates will yield 2 cups of juice

Beet and Pomegranate Salad

3 golden beets
1 cup small dice red onion
1/4 cup red wine vinegar
1/4 cup vegetable broth
2 Tablespoons fresh orange juice
1 Tablespoon sugar
1/2 teaspoon grated orange peel
1 cup pomegranate seeds
2 cups arugula or other leafy greens
1/4 cup crumbled feta cheese


Preheat the oven to 375?F. Roast the beets for an hour. Let cool the beets cool completely. When cool peel the skin off the beets and then dice them into 1/2 inch cubes.

In a 10 to 12-inch nonstick frying pan over high heat place cut up beets, onion, vinegar, broth, orange juice, sugar, and orange peel together, stirring often, until liquid is reduced to 2 tablespoons.The reduction time should take between 5 to 7 minutes. Let cool to room temperature, or you can store airtight up to 1 day ahead.

Mix pomegranate seeds with the beet mixture. Add salt to taste. Spoon beet mixture on top of salad greens on individual plates. Sprinkle generously with feta cheese.

Note: Red beets can be substituted by the gold makes the dish visually appealing.

Serves 4

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My Grandmother’s Traditional Stuffing

I just put down Laurie Colwin’s book entitled “More Home Cooking” and in the chapter named All the Trimmings, she talks about the complicated feelings we associate with our favorite and not so favorite dishes served at the Thanksgiving table. According to her the one dish that should not be messed with is the Thanksgiving stuffing, as this is dangerous territory and any changes to it can result in all kinds of guest and family angst. On the opposite end of the spectrum, this week in the LA Times Food Section Russ Parsons expresses his opinion aptly in his piece entitled: “Stuffing: It’s an Invitation to Tinker“. So who is right? If you are sitting at my Thanksgiving table, I vote for not messing with the stuffing, as my grandmother’s stuffing recipe is and always will be my very favorite dish on the table! If however, you are in Mr. Parson’s camp then you might want to try my grandmother’s wonderful recipe, which my mom has lovingly preserved and passed on to me, and add some of your favorite ingredients.
As Thanksgiving is a day of gratitude, I wanted to express my gratitude to all of you for your friendship and your willingness to share in our culinary adventures. I wish you and your families a holiday filled with both love and laughter.

Happy Thanksgiving!

Grandma Adrienne Poisson Chenette’s Stuffing Recipe


1 pound freshly ground pork sausage
1 cup butter (2 sticks)
1 cup diced celery
1 cup diced onions
2 – 14oz packages Pepperidge Farms Prepared Stuffing
2 – 14 1/2 ounce cans chicken broth
1 cup water
1 teaspoon poultry seasoning
salt and pepper to taste

Break sausage into small pieces and brown in skillet over medium heat. Drain fat and set sausage pieces aside.

Melt butter in deep pan over medium heat. Add celery and onion, sauting until onions are translucent, about 10-15 minutes under medium low heat. Remove from heat and place in a large mixing bowl. Add stuffing mix. Next add chicken broth and water, adding these liquids slowly until stuffing starts to barely hold together. You might not use all the chicken stock and water. Finally, stir in sausage, poultry seasoning and salt and pepper to taste.

Stuffing the Turkey
Stuff in turkey cavity. Bake along with turkey. When turkey is done and rested, spoon stuffing from turkey into a dish to serve.

Baking Stuffing in a Pan
If you have more stuffing than the turkey can hold or alternatively are not eating meat for Thanksgiving but still yearn for stuffing. Preheat oven to 375 degrees. Place stuffing in 13 by 9 inch baking dish covered with buttered foil. Bake, 1 hour. If desired add a squirt of basting from the turkey to this stuffing to add flavor. Remove foil and continue baking another 15 minutes.

What Can Be prepared Ahead of Time
Cooking everything on Thanksgiving can be stressful if you are hosting many family and friends. So here are some tips for preparing the stuffing ahead of the day of: the sausage, celery and onion can be cooked the the night before and stored in refrigerator. In the morning you can add them to the mix. Before adding them you can place the the bowl of sausage, celery, and onions with the butter in the microwave for a minute or two to melt the butter. Place this mixture into a bowl with the Pepperidge Farm Stuffing. When ready to stuff the turkey mix in the remaining ingredients: the chicken broth, water, poultry seasoning, salt and pepper.

Note: This makes enough stuffing to stuff a 20 pound turkey.

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Foray into Indian Cookery – Dal

As some of you know, I love to travel, and when traveling I love to try new cuisines and learn about the regional dishes. I have been fortunate and had the opportunity to spend several months living in India most recently this last December for about five weeks. Every time I visit India I am amazed by the array of spices and the variety of delicious regional dishes. One of my favorite Indian dishes is Dal. Dal is means what we call in the states lentils and it is an excellent source of high-quality protein. It is made in many Indian households as a staple and there are dozens, if not hundred of recipes, for different dalsm and it seems every household have their own favorite family recipe. For those unfamiliar with dal it is usually accompanied by vegetables, bread and rice and in consistency is much like a thick or soupy sauce. This particular recipe comes from my friend Alka Subramanian. She invited me to her house in San Diego a couple weeks ago and served me this delicious dish of Dal — luckily she shared the recipe with me too. The beautiful photo below was taken by my friend Albert, who took the photo last December in one of the open stall markets in Ahmedabad, Gujurat India.

Spices and Dal, India
Photo Credit: Albert Fong

This recipe involves cooking with a pressure cooker. You can either use one of the new fangled pressure cookers, which are now incredibly safe and easy to use, or use the old fashioned kind of pressure cooke, which is the kind I used by borrowing my next door neighbor Tracy. Pressure cookers are wonderful as they cook things tremendously fast, in other words cooking with pressure leads to speedy result. But that is why the old ones can be dangerous too much pressure and they literally blow their lid off. Do be aware that newer pressure cookers do not deserve being maligned. With modern technology pressure cookers are very safe and have multiple features to prevent any burns from steam. With the cooker the lentils can be cooked and broken down quickly in a matter of minutes rather than hours which is the amount of time it would take by using a traditional boiling technique. I like Dal so much I have now decided to purchase my own pressure cooker.

Yellow Dal


1 Tablespoon of canola oil
1/2 cup Tur Dal (yellow split peas or yellow lentils)
salt to taste
1 small tomato
1/2 teaspoon cumin seeds
1 teaspoon lemon juice
1/4 teaspoon sugar
a pinch of Asafoetida (optional, but it is a really good aid for digesting beans and can be found in an Indian food store. Be aware it is very strong smelling but the smell disappears in and does not impart a funny taste at all)
a pinch of turmeric powder
1/2 teaspoon red chili powder

To Make

Note: It is best to have a pressure cooker to cook the lentils quickly although they can be boiled but it will take much longer.

Soak the dal in about 1 1/2 cups of water for 15- 30 minutes. Place the soaked lentils with the same water into a pressure cooker.

Cook the lentils in the pressure cooker on maximum heat. When the steam builds up, reduce the heat to medium and cook for 10 minutes or according to Alka this is about 2 whistles when using a Hawkins pressure cooker. Lentils can be made ahead at this point and stored covered in the refrigerator.

After the lentils have cooled, chop the tomato into medium sized dice. Add the oil to a saute pan and when the oil is hot add asofaetida and cumin seeds. Fry until you hear the cumin seeds pop, and at this point add the lentils and turn the heat to simmer. Add the chopped tomatoes, salt, turmeric powder, red chili powder. Simmer all together for 2 – 3 minutes. Check consistency and add water if needed. Add lemon juice to taste and serve hot. The dal will have a consistency a little thinner than gravy much like a thick not runny soup.

If you are looking for a store that carries an array of Indian ingredients here are two. Also, note spices in Indian stores come in bulk and tend to be cheaper in price than the average grocery store.

Nina’s Indian Grocery
(949) 583-2789
23532 El Toro Rd
Lake Forest, CA 92630

Laxmi Sweets & Spices
(714) 832-4671
638 El Camino Real
Tustin, CA 92780

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Welcome to the Simply Cooking School Blog

Welcome to the new Simply Cooking School blog. Part of our philosophy is about creating community which we do by providing a space to share good food and conversation. So we figured a blog is the perfect way to use technology to create community by sharing our knowledge and by allowing you have your share your knowledge. We will be posting our thoughts, recipes, recent finds at the farmers markets and at local grocery stores and hope you do to also by commenting with your thoughts by clicking on the Comments link at the end of each post.

So if you have suggestions or sites that you love, or a recipe you just want to share please do so.


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Irvine Farmer’s Market and Fresh, Organic Herbs

A few weeks ago, on a Saturday morning, I took a tour of the Irvine Farmer’s Market, at Campus and Bridge in the University Center across from UCI in Irvine. The tour and lunch afterwards at Britta’s Cafe were organized by the new Orange County Chapter of Slow Food. The Irvine market is one of the larger markets in the county and I highly recommend checking it out. In addition to produce, the market also has purveyors of locally caught fish, hand made freshly prepared food items, local artisans selling their creations and musicians performing. It is a great place to shop for seasonal food and to chat with the farmers who enthusiastically converse about their delicious produce.

While traipsing through the market, one of our arranged stops was at the stand with Lilly of the Herb Chef. As you probably guessed the Herb Chef specializes in farm fresh organic herbs. As summer is fast approaching many herbs are now in season including sage, rosemary, mint, basil and the slightly less common dandelion greens and watercress. Not only can you buy from the Herb Chef at the market but their fresh picked herbs are also available via their website. Lilly was quite knowledgeable about the herbs grown at both or her family farms located in Bell Gardens and Fillmore.

Lilly shared some mint recipes with us and I am going to share one with you along with my recipe for Minted Ice Tea. Mint is quite versatile as it can be used in both cooking dishes and in drinks. It is a perennial plant originating in the Mediterranean so it also likes the Southern California climate as well. I grow spearmint in the backyard in a pot, as left in the ground it well spread everywhere and anywhere it likes, so if you do not want a yard full of mint it is best to grow it in a large pot. Here on the Pacific Coast, it will die back in the winter, but come spring time it will start to sprout new bright green leaves.

Some basic ideas for mint are: chop up mint leaves and blend into fruit salad. Add leaves to a citrus sorbet for both taste and as a finishing touch. Finely chop leaves and sprinkle over rice pilaf or use in mojitos by crushing the mint leaves.

Minted Ice Tea

Minted Ice Tea
A great light, refreshing drink for summer.

Place 8 bags of black tea in a pitcher of water, take a large handful of clean, fresh spear mint, stems included and place in water with tea bags. Let sit overnight and it is ready to drink the next day.
Variation: Add slices of one fresh orange to the mixture to give it a more spicy, citrus flavor.
Makes 1 1/2 quarts.

Sugar Snap Peas with Mint


2 teaspoons olive oil
3/4 pound sugar snap peas
3 green onions, chopped
1 clove of garlic, finely chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon, coarsely chopped fresh mint

Heat oil in a large skilled over medium heat. Once oil is heated add the sugar snap peas, the green onion and the garlic. Add salt and pepper. Stir fry for 4 minutes, then remove from heat and stir in mint leaves. Season with additional salt and pepper, if needed, to taste.

Irvine Farmer’s Market is 8 am – noon every Saturday (rain or shine) and is located in the University Center at the corner of Campus and Bridge.

The Herb Chef website:

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