Tag Archives: easy

its getting warm out side . .. time for ice tea!

Its probably the British in my blood and the southern in my brain that’s got me jumping for ice tea once the temperature gets too warm to rationalize hot tea, but oh dear is it a lovely thing.  Apparently, I lived years and years not knowing that one could drink ice tea without buying specifically labeled “ICE TEA”, but now that I know there’s not much holding me back.

Now I love herbal tea, which works great for iced.  My favorite tea at the moment is Green Cinnamon though, which was a surprisingly successful experiment.

you didn’t know that any tea could be iced either? well, here’s what I like.
Now I like using my tea leaves that I got from the korean grocery store near my school simply because it’s super yummy but a simple tea bag works fine as well. Obviously though if you’re making more than a single cup you’ll need more than a single bag.
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I like just dumping the leaves straight into my bottle since the tea diffuser only makes 2 cups.

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This time I used my VOSS bottle, because it’s kinda epically shaped and glass.
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so in went maybe just over a tablespoon of that and a few pieces of cinnamon bark.

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I like using my cinnamon bark, as opposed to sticks because A. they were cheap to buy in bulk at the indian grocery store and B. I store them in a plastic bag and the broken pieces that collect at the bottom work well for this (since they’re half the size of the rest of the bark)

then I steep it like regular tea! only thing (I realized after I’d been carting around my iced tea from class to class) is its kinda a yellow-y colour. I’ll let you guess what it looked like.  So I decided to milk it, and that worked just as well, if not a little better!
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If wanted, sugar’s added while it’s still hot, to help it dissolve best.  You can get the leaves out if you want but since my bottle’s so tall I’m not really worried about drinking them.  I always like my ice tea strong anyways too, so the longer it can steep, the better.

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omnomnom- I think I started something horribly delicious

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So a few weeks ago during my long hiatus that was lent I decided it was getting to hot to bak up up my remaining yams so what else is there to do? Here I am with a bunch of yams and nothing to make . . . well, not quite.  I may have started a long trend with a hilarious ending with this but I decided to make Sweet Potato Fries

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yum yum yum

So here’s my recipe:
– 1 large yam or sweet potato

– spices (I used garlic powder and paprika)

-salt

-olive oil

–preheat oven to 400 (my oven never hits the right temp so you might find 350-375 better if they seem like they’re burning)

First you cut the potato into wedges, which is easier on some yams than others.  Mine was so big after I sliced it into wedges I had to bisect the wedges once more, lest my fries be as thick as three fingers. (you don’t need to peel them, just give ’em a good scrub)

Second you mix the yam wedges with your spices, the salt, and olive oil.  Now I fudged all the quantities and so did my roommate so just add what seems appropriate.  If you really have no idea just make sure that you can see a little of it sticking to the yam once it’s all mixed but don’t go heavy on the salt (you can always salt later if you need to!) I made that mistake with my turnip fries and  . . . . well, they were irreversibly salty.

third you put all the spiced and oiled wedges onto a cookie pan in a single layer.  you don’t want your wedges floating in oil, so don’t pour it all in if you’ve got a lot.

stick it in the hot over for 15 minutes then flip them over.  They should be browned pretty decent-like on one side.  Cook for another 10 minutes and bada bing bada boom! There you go! sweet potato fries!


Now I enjoy eating mine in a ketchup mustard mix but I’m sure whatever you put on normal fries will work great on these too.

After I made this my roommate was rather thrilled with the idea and made batch after batch day after day until she was tired of them. (I haven’t seen a yam since).  The boys upstairs obtained yams too . . .  except theirs got defenestrated.

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I’ll toss my sweet potato cakes into this post since they’re on the same track (yams!) but I haven’t any photos.  Except for one of their frozen little behinds in a ziplock (perfect for popping in the toaster on my way to class!)

If you’ve ever made potato cakes, this is basically the same thing, except with yams! You can go either sweet or salty, but I did sweet.

-one large yam

– milk

– an egg

– some flour

– about 1-2 tbs butter

– spices (I used Chinese 5 spice, cinnamon, nutmeg, and clove)

– around 2 tbs sugar (If you’re making them sweet!)

—-
– first you peel and cube the yams

– boil them with a little salt for around 20 minutes or until mashable and soft to the fork prod.

– make mashed potatoes! (ie, use the fork [or a mixer if you really want to clean it up] and mash it up with the butter and a little milk).  mix in your sugar and spices at this point too

if you wanted to you could stop at this point and just eat mashed yam, but maybe I’ll do that some other time.

-add the egg into the mashed yams and bat them together.

-note the yams should be much thinner now so add in enough flour until you’ve got a decent sort of thick batter (think thick pancakes)

-spoon a dollop onto a hot greased pan and wait until the bottom has cooked.  Once you’re able (it should only take a minutes) flip the cake over and use the spatula to push down the cooked side flat.

once the other side is cooked I usually flip mine back over again to finish up the first side and brown the edges that I squished out.

TA DA!

I enjoyed eating mine like British shrove pancakes: with lemon juice and sugar, but honey works just as well.  for that matter a creme cheese icing would be fantastic as well.

the freeze decently well, but are definitely best fresh. if you plan to freeze them make sure your batter’s a littler thinner since you’ll want the toaster to make them warm and a little firm without turning the edges black.

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