digest magazine // recipes

With summer coming up it's always nice to have some good grilling recipes. This meal doesn't take very long to prepare or cook, and it tastes awesome.

Ingredients

• 1 cup rice, regular or instant
• Cooking spray
• 3/4 cup grapefruit juice
• 1/4 cup ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 teaspoon liquid smoke
• 3 pounds large or jumbo shrimp, peeled and deveined
• 1/4 cup scallions, chopped

Directions

Cook rice according to package directions. Over medium high heat, with cooking spray, heat a stove-top grill pan or griddle. In a shallow dish, whisk together grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add shrimp and toss to coat. Place shrimp on the grill and cook 2 minutes per side, or until bright pink and cooked through. Serve half of the shrimp over the rice and top with scallions. Reserve the remaining shrimp for po' boy sandwiches, if desired.

This recipe comes from the Food Network.

Posted by Ryan Callahan at 5:31 PM | Permalink | Comments (0) | TrackBacks (0)

To start, here are some mojito fun facts:

Mojito comes from the African word mojo, meaning to place a little spell.

Richard Drake, an English pirate is said to have made the first mojito-esque drink in the 1500s. It consisted of aguardiente (an unrefined rum), sugar, lime and mint.

Others give mojito-creation credit to African slaves working on Cuban sugar cane fields in the 1800s.

The earliest mojito recipe dates back to 1931 and 1936 in Sloppy Joe's Bar Manual.

Ingredients

• 3 fresh mint sprigs
• 2 tsp sugar
• 3 tbsp fresh lime juice
• 1 1/2 oz light rum
• club soda

Directions

In a tall, thin glass, crush part of the mint with a fork and coat the inside of the glass. In a separate container, combine the sugar and lime juice, and stir thoroughly. Top the mixture with ice, and add the rum and mix. Top off with chilled club soda or seltzer. Finish with a lime slice and remaining mint.

Salud!

Posted by Callie Jones at 10:35 PM | Permalink | Comments (0) | TrackBacks (0)

I'm not vegan or a vegetarian, but I have quite a few friends who have chosen this sweet lifestyle. Power to them. Here is a recipe for vegan organic chocolate chip cookies via Dreena's Vegan Recipes. I doubled the recipe for kicks. Enjoy.

Super Duper Organic Vegan Chocolate Chip Cookies

Ingredients

• 2 cups unbleached all-purpose flour
• 2 tsp organic baking powder
• 1 tsp baking soda
• ½ cup organic unrefined sugar
• ½ tsp sea salt
• 2/3 cup organic pure maple sugar
• ½ tsp organic blackstrap molasses
• 2 ½ tsp organic pure vanilla extract
• A generous ½ cup organic canola oil
• 2/3 cup non-dairy chocolate chips

Directions

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.

Posted by tusk0003 at 7:12 PM | Permalink | Comments (0) | TrackBacks (0)

A few months ago, I sat in a waiting room- apathetic and bored out of my mind. I saw a Good Housekeeping on the table next to me. Not usually one to read this particular magazine, I hesitated, then went for it. After a few moments of nonchalantly paging through, I noticed a recipe that looked and sounded amazing. I went home and tried it, and it was everything I hoped it be and more.

I recommend this recipe to anyone who's a die-hard soup lover like myself:

This meal-in-a-bowl brims with fill-you-up soluble fiber, thanks to the lentils. Translation: It may help keep weight down and also helps lower total and "bad" LDL cholesterol. The lentils, spinach, and tomatoes, all rich in potassium, work to keep blood pressure in check, too.

Ingredients

• 1 tablespoon olive oil
• 4 medium carrots, chopped
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1 can (14 1/2-ounce) diced tomatoes
• 1 can (14- to 14 1/2-ounce) vegetable broth
• 1 cup dried red lentils
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 bag (5-ounce) baby spinach

Directions

In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach.

Amount: 7 1/2 cups

Posted by dunt0005 at 1:11 PM | Permalink | Comments (0) | TrackBacks (0)

A cheap and incredibly simple way to prepare guacamole involves only buying three things.

Ingredients

• 3-4 avocados
• 1 normal-sized jar of salsa
• Lemon juice

Directions

Peel and cut the avocados, then place them inside a big bowl. Dump the whole jar of salsa in the bowl and continuously stir until the substance is completely green. Sprinkle a tiny bit of lemon juice on top to get that tangy taste and then stir a little more. Now the 'Layman's Guacamole' is ready. You'll be surprised how much it tastes like real guacamole.

Get some tortilla chips and enjoy. It's the perfect complement to watching baseball on a very hot day.

Posted by Joseph Peters at 12:58 PM | Permalink | Comments (0) | TrackBacks (0)

This recipe is great for entertaining, as it's an incredibly easy, no-cook dip. It is loosely based on the Greek sauce skordalia.

Ingredients

• 3/4 cup raw (unblanched) almonds
• 1 cup Greek yogurt (or regular, unflavored yogurt)
• 1/4 cup olive oil
• 1 tbsp. finely chopped fresh dill
• 1 clove garlic, finely chopped
• 2 tbsp. freshly squeezed lemon juice
• 1/2 tsp. kosher salt
• 1/8 tsp. coarsely ground black pepper
• 4- 6" pitas (one 8 oz. package), split and divided into quarters
• 1/4 cup extra-virgin olive oil
• 1/2 tsp. kosher salt

Pulse almonds in a blender until they are finely ground. Place in a bowl with remaining ingredients. Stir well to combine.

Preheat oven to 375°. Arrange the pita wedges in a single layer on a sheet pan (use two pans if they don't all fit). Sprinkle with olive oil and salt. Place in the oven, and cook for 5 to 6 minutes without turning.

Amount: Serves 6

A simple, delicious recipe that's great for parties.

(Thanks to Domino Magazine)

Posted by Erik Helin at 3:19 PM | Permalink | Comments (0) | TrackBacks (0)