Chocolate Ice Cream, Philly Style

It’s hot! It’s National Chocolate Ice Cream Day! So what is a gal to do but whip up a batch of chocolate ice cream. This IS David Lebovitz’s recipe from The Perfect Scoop. I love it because it is super quick and does not require the fuss of making a custard – what busy mom can be bothered with that 😉

Ingredients:
2 1/4 heavy cream
6 TBSP unsweetened cocoa
1 c sugar
Pinch of salt
6 oz unsweetened chocolate, chopped
1 c milk
1 tsp vanilla

Whisk cream, cocoa, salt and sugar together in large saucepan. Heat whisking frequently until comes to a full, rolling boil. Remove from heat and whisk in chocolate, the milk and vanilla. Pour into a blender and blend for a minute until really smooth.

Chill thoroughly in fridge, then freeze in your ice cream maker.

Makes 1 quart.

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Thai Tomato Soup

This is a super quick cold soup packed full of flavor! I have a Vitamix so I just plopped everything in and hit purée. It needs an hour or more to chill. Perfect for a hot summer day.

Ingredients:
2 c cherry or grape tomatoes
2 TBSP fresh lemon grass (inner part)
1 lime, rind cut away
1 TBSP ginger, peeled
2 cloves of garlic
1 tsp sea salt
1 tsp thinly sliced Thai basil
3/4 c lite coconut milk
1/2 c water

Combine all ingredients in a blender, purée until smooth. Chill for an hour or more.

Serves 4.

Sriracha Quinoa Bites

I found this recipe on line and had to try it, due to my addiction to sriracha sauce. I made a few adjustments and they turned out great! The perfect appetizer when you are hosting folks with gluten issues.

1 cups cooked quinoa
3/4 c Gruyere, grated
1 eggs, beaten
1 bunch green onions, thinly sliced
2 clove garlic, minced
1 TBSP honey
2 TBSP sriracha
1/2 tsp salt
1/2 c breadcrumbs
Preheat oven to 350°F
Oil the cups of a mini muffin pans.

Stir all of the ingredients together in a large bowl. The mixture should be sticky and cling to a spoon. (Add more breadcrumbs if it’s too loose.)

Spoon the mixture into one cup. Press down firmly with your fingers. Add more, if necessary, to fill even with the top. Press firmly again. Continue filling the cups in this manner.

Bake for 15-20 minutes, rotating the pans halfway through. Keep an eye on the edges – if they brown, go ahead and remove the pans from the oven.

Allow to cool for 5 minutes, then turn out on a cooling rack. Serve immediately.

Makes 18-20.