Fruit and Yogurt Popsicles

Another recipe post because why not? (I’ve been reading books, working , and badgering myself back into “good student who is conscientious and knows how to study” mode before next month so not much excitement has been happening in my life lately.) This recipe is how I’ve been surviving the heat wave without melting or spending all my money on overpriced store-bought popsicles, though I’ll admit to buying a few tubs of cheap soy ice cream and fruity sorbets. (Alas, I have yet to see any genuine water ice sold in bulk where I live and the gelato and froyo are both ridiculously expensive relative to the quality. The east coast spoiled me.)

Ingredients

  • 1 & ½ cup of plain yogurt (or Greek yogurt if you prefer)
  • ¼ cup jam, jelly, or other preserves
  • ½ cup powdered sugar (or more or less to taste, but it’s essential to have it powdered so that the popsicles are creamy instead of gritty)
  • 1 tsp vanilla extract or flavoring
  • ½ cup frozen fruit of choice (I try to match it up with the preserves so e.g. a berry preserve would pair well with frozen blueberries)

Directions

There’s really not much to this one because it’s so easy, but basically mix everything up in a medium bowl and pour or spoon the mix into popsicle molds and freeze at least 3-4 hours or so, depending on your freezer’s temperature.

Flavor combos in case you need ideas (not cross-posted elsewhere and partly based on The Flavor Bible):

  • Strawberry, blueberry, or blackberry preserves/jam + frozen blueberries or raspberries (since strawberries and blackberries tend to be too large for popsicles unless there’s some way to cut them while frozen without turning it into a smoothie)
  • Frozen peach slices + orange marmalade + 1/2 tsp cinnamon mixed into everything else
  • Frozen peach slices + blueberry or raspberry jam/jelly + 1/2 tsp cinnamon
  • Frozen peach slices + apricot ginger preserve
  • Frozen banana slices + basically any of the above since it’s so versatile
  • Frozen mango pieces + 4 Tbsp lime juice in place of the vanilla and jam and add 1/2 – 1 tsp of chili powder to the mix or more if desired

 

 

Advertisements

Summer Mozzarella Quesadillas

I’m back again with another recipe because this season seems to be the time when I experiment a little more (and my most recent “everything but the kitchen sink” vegetarian soup would probably be too tricky to write down since I basically just tossed shit from the fridge + freezer in a pan and the slow cooker and then combined them lol).

Ingredients (for 1 serving)*:

  • 1 flour tortilla (I made this with the fajita size ones so you’ll need to scale up the other ingredients by about double if you use the super large ones)
  • 1 Tbsp red pepper spread (I get mine from Trader Joe’s)
  • 1 slice of fresh mozzarella from a mozzarella ball, approximately ¼ inch thick OR use about ¼-1/3 cup shredded mozzarella OR non-dairy mozzarella substitute of choice like Daiya
  • ¼ cup fresh basil leaves (or a mix of basil and parsley, but the basil is a must for best flavor results)

*Technically you could make these into margherita quesadillas (in the loosest interpretation of the latter word) if you used pizza sauce and oregano instead of the red pepper spread and drizzled some olive oil on top, followed by sprinkled salt and black pepper, but you do you. Also if you want to make it a little more veg-heavy, you could add cooked spinach and red onion to the fillings or maybe a bit of thinly sliced tomato and change up the type of tortilla or wrap you use.

Directions:

  1. Heat a medium or large nonstick pan or electric griddle to medium-high heat (this recipe is fairly quick so just keep an eye on things and the bottom of your tortilla won’t burn).
  2. Use a butter knife to apply a thin layer of pepper spread to the tortilla and place it on the pan, pepper spread side facing up.
  3. Add the mozzarella slice dead center or sprinkle the shredded cheese around the tortilla, keeping about ½-1 inch away from the edges.
  4. Sprinkle the basil + other herbs on top and cover the pan/griddle with a lid or a heat-safe plate.
  5. Cook until cheese is melted and basil leaves have wilted, about 3-5 minutes (so watch it like a hawk).
  6. Fold tortilla in half and use a spatula to remove it from the pan to a plate so that you can dig in!

Stages of Making Empanadas for the First Time

Stage 1: “Oh wow, look at this quick recipe for empanada dough. It looks so easy!”

Stage 2: “Crap, I don’t have a food processor or a or a pastry cutter or a rolling pin. Well, I can just make do, right?”

Stage 3: “Get into little tiny pieces, you f*cking stick of butter. No, stop sticking to the fork. STOP. Argh!”

Stage 4: “Why is it so dry? I’m pretty sure it’s not supposed to look like sand.”

Stage 5: “Okay, after adding copious amounts of water, the dough is made and now I need to let it chill for a bit I guess?”

Stage 6: “F*ck I let it chill for too long and now it’s hard as a rock. Now it’s gotta thaw!”

Stage 7: “It’s thawed and now I just realized that I’m gonna have to break it up into little pieces since my impromptu roller a la wine bottle can’t handle all of the dough.”

Stage 8: “Oh, cute little circles! I’m getting so close to finishing even though my hands feel like crap from all of the mixing and rolling.”

Stage 9: “‘Add shredded chicken and cheese.’ F*ck. I forgot about that.”

Stage 10: “Why won’t these damn empanada edges seal? Stop spilling open. Staaahp.”

Stage 11: “Look at all these cute hand pies I finally have. And it’s only 1:30 AM!”

Stage 12: “Well, time to freeze them and go to bed so that I don’t have to reflect too closely on my poor life choices!”

Inspired by a real-life experience in which Cinnia traded 5 hours of her life to make 25 empanadas because she didn’t think things through very well and forgot to follow the rule of “mise en place” before attempting anything.

Note: The picture is not mine; I got it from here. Believe you me, you don’t wanna know what mine looked like, but definitely not this nice!