Strawberry Mango Frozen Yogurt

It's definitely the season of the ice cream maker around our home. Last week I shared a recipe for chocolate ice cream; this week I bring you another recipe from the Cuisinart recipe booklet that came with my machine. The original ingredient list called for strawberries only, but I like my frozen desserts with a little tropical flair during the warmer months. Chunks of mango did just the trick!

Ingredients
- 48 ounces of plain low-fat yogurt, strained
- 2/3 cup sugar
- 1/4 tsp salt
- 1 1/2 tsp vanilla
- 2 TBSP light corn syrup
- 3/4 pound strawberries, tops removed and sliced
- 3/4 pound mango chunks
- 2 TBSP honey
- 2 TBSP lemon juice, freshly squeezed

How To Strain Yogurt
1) You'll need cheese cloth, a berry strainer, and a bowl to catch liquid that keeps the bottom of the strainer off the bottom of the bowl.
2) Line the strainer with the cheese cloth.
3) Scoop the yogurt into the cheese cloth and twist together at the top. Give the bundle a couple gentle squeezes to get the water moving through your cloth.
4) Place the bundle and strainer over a bowl and put in your refrigerator. Allow to drain for 2-4 hours.
5) The yogurt will have a consistency closer to greek yogurt/cream cheese when finished straining, and can then be used in this recipe.

How To Make It
1) Ready your ice cream maker according to package instructions. Older units usually require rock salt and ice; modern ones tend to have double-walled bowls that must be placed in a freezer for 24-hours.
2) In a large bowl, whisk the strained yogurt with the sugar, salt, vanilla, and corn syrup; reserve.
3) In a medium saucepan, heat the fruit, honey, and lemon juice on low for about 5 minutes, or until just softened.
4) Strain, discard liquid, and cool.
5) Once the strawberries and mangoes have cooled, stir into the yogurt mixture. Cover and refrigerate for 2 to 3 hours, or overnight.
6) Turn your ice cream maker on; pour mixture into the machine let mix until thickened, typically 25 to 35 minutes with a modern ice cream maker (pay attention to your unit's instructions).
7) The yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Veggielicious Enchiladas

Try adding some nutritional value to your baked enchiladas using this recipe. From the shallots in the sauce to the peas and peppers in the filling, you'll find plenty of ingredients that make this dinner a knockout! Kick the health factor up a notch by using wheat or whole grain tortillas instead of the white flour variety.

Ingredients

- 6 large tortillas
- 1.5 cups of your favorite shredded cheese (a cheddar-monterey jack blend tends to work well)

For the sauce you'll need...
- 2 1/2 cups tomatoes, chopped
- 3 shallots, minced
- 2 cloves garlic, minced
- 2 1/2 cups vegetable broth
- 2 tsp sugar
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp cayenne pepper (Cayenne tends to add heat more than flavor, so if you like your enchiladas on the mild side, leave this spice out.)

For the filling you'll need...
- 2 cups black beans, cooked
- 4 TBSP peas
- 2 cups bell pepper (any color), chopped
- 1 jalapeño pepper, minced (leave out if you want a mild enchilada filling)
- 1/2 of a large Vidalia onion, minced
- 15 baby corn-on-the-cobs (approximately one can), sliced
- 4 TBSP extra virgin olive oil
- salt and pepper to taste


How To Cook It

The Sauce...
1) Add all ingredients to a pot. Bring to a boil.
2) Reduce heat and simmer for 20-30 minutes (stirring constantly), or until the mixture is reduced by half.

The Whole Enchilada...
1) Preheat your oven to 375 degrees Fahrenheit.
2) Heat the olive oil in a pan. Add all filling ingredients except for the beans and peas. Sauté on medium heat for about 5-10 minutes, until vegetables begin to brown just a little bit.
3) Stir the beans and peas into the pan and cook for another 1-2 minutes.
4) Divide the enchilada filling equally between the six tortillas. Roll up and lay seam side down in a glass baking dish.
5) Pour the sauce you've made over the top of the tortillas, and sprinkle the cheese over all.
6) Bake for 20 minutes, or until cheese is golden brown and bubbly.

Simple Chocolate Ice Cream

Ice cream is so pricey in New York City that I decided to start making my own. When you pay upwards of six dollars for a half gallon of run of the mill ice cream, making your own starts to look more appealing. So, I bought an ice cream maker by Cuisinart and made my first batch on Friday morning using the recipe booklet included with my new favorite kitchen toy. And, yes, it tastes as good as it looks.

Simple Chocolate Ice Cream

Ingredients
- 1 cup cocoa powder
- 2/3 cup sugar
- 1/2 cup packed dark brown sugar
- 1 pinch salt
- 1 3/4 cups whole milk
- 3 3/4 cups heavy cream
- 1 TBSP vanilla extract

How To Make It
1) Ready your ice cream maker according to package instructions. Older units usually require rock salt and ice; modern ones tend to have double-walled bowls that must be placed in a freezer for 24-hours.
2) Place the cocoa and sugars in a medium mixing bowl; stir to combine.
3) Add the whole milk and use a hand mixer or immersion blender on low speed or whisk to combine until the cocoa and sugars are dissolved. Stir in the heavy cream and vanilla.Cover and refrigerate 1-2 hours, or overnight.
4) Turn your ice cream machine on; pour mixture into the machine let mix until thickened, typically 25 to 35 minutes with a modern ice cream maker (pay attention to your unit's instructions).
5) The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Tip From The Hearth: Add A Little Color To Your Life

Whoever tells you that eating vegetables is boring hasn't ever encountered rainbow veggies. I used these colorful carrots in a dinner salad tonight. They're local, they're pretty, and I eat another serving of vegetables. Win, win, and win.

We're often told my nutritionists and doctors to Eat The Rainbow to help ensure that we get our daily servings of fruit and vegetables (check out the Fruit and Veggies Matter site to learn how many servings you should be eating). Vegetables like carrots, potatoes, and tomatoes all come in colors beyond the expected orange, white, and red, so seek out a little variety at your local farmer's market or grocery store this summer. You might be surprised how beautiful a veggies can be!

Chilled Tortellini Salad

On a hot summer day, there are times when a warm meal just won't do. This cold, hearty salad is perfect for when you're looking for a meal that'll fill you up without turning your home into an oven. Make it the night before you plan to eat it so that the tortellini can marinate and all of the flavors can meld.

Ingredients
- 1/2 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tsp dry mustard
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 clove garlic, minced
- 8 ounces tortellini, cooked according to package instructions
- 8 ounces of your favorite hard cheese (I love using sharp cheddar!), cut into small cubes
- 1 large bell pepper, diced (I like using red, orange, or yellow)
- 1/3 cup olives, pitted and sliced
- 3 cups of your favorite salad greens (spinach, lettuce, arugula, etc.)

How To Make It
1) Put olive oil, vinegar, dry mustard, oregano, basil, and minced garlic in a bowl. Blend well using an emersion blender. Set aside.
2) Place hot pasta in a lidded container, pour your marinade over it, and invert/gently shake container
several times to coat well.
3) Cool the mixture to room temperature.
4) Add cheese cubes, pepper pieces, and the olives.
5) Invert/shake again to coat all ingredients.
6) Chill for several hours, ideally overnight.
7) Right before serving add your fresh greens.

Grilled Corn

Corn on the cob is a real summer treat.Celebrate the season by using a grill or griddle to cook the ears instead of using the traditional stockpot on the stove.

Ingredient
- Corn, desired number of ears

How To Grill It
1) Soak corn (in the husk) in a large pot of water for at least one hour. The water absorbed by the husk will essentially steam the corn while it cooks on your grill.
2) Preheat your grill or griddle and place corn ears on top. No oiling necessary.
3) Grill the corn for 15-20 minutes, turning every 5 minutes or so for even cooking.
4) Husk the corn, de-silk, and serve with your favorite toppings.

Midsummer Night's Soup

You've got a 'fridge full of summer produce but are running short on recipe ideas? This quick and easy soup is a great way to use up those veggies! A couple adjustments can easily make this a vegan-friendly soup as well, so rev up your stock pot and favorite chopping knife, and you'll have dinner done in less than an hour.

Ingredients
- kernels from four ears of corn, freshly sliced from the cob
- 1 green zucchini, pealed and chopped
- 1 yellow zucchini, pealed and chopped
- 3 small/medium potatoes (skins on), diced
- 1/2 tsp fresh ginger, grated
- 1 cup of your favorite salsa
- 2 TBSP butter
- 1 cup whole milk
- 4 cups vegetable broth
- salt and freshly ground pepper, to taste

How To Cook It
1) Sauté zucchini in butter until softened. Add ginger and cook a little longer.
2) Add in corn, potatoes, salsa, broth, salt, and pepper. Bring mixture to a boil, then reduce heat and simmer for 30 minutes or until potatoes are soft.
3) Stir in the milk, cook 5 minutes longer, and serve!

Note: Vegan in the house? Use olive oil instead of butter and use an additional cup of broth instead of the milk.