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Lemon Buttermilk Sorbet

1 1/8 cup sugar
3/8 cup lemon juice (about 3 oz)
1 teaspoon packed lemon zest (I recommend using a microplane grater to avoid the pith)
3 cups buttermilk
1 1/2 tablespoons Cointreau

1. Stir together the lemon juice and sugar in a bowl. I warmed mine in the microwave for about a minute to help dissolve the sugar.
2. Add the buttermilk and stir until combined.
3. Chill the mixture for a few hours (4 hours works)
4. After the mixture has chilled, stir in the Cointreau before churning in your ice cream maker.
5. Process in your ice cream maker according to manufacturer’s instructions.
6. Stir in the lemon zest before serving. I like my sorbet to be a bit firmer so I transferred in jars and froze for a few hours before serving. Makes a little over 3 cups.

Enjoy!~

Strawberry-Peach Frozen Yogurt

Beat the heat with this refreshing, fruity treat!

Ingredients:
1 Container of yogurt
1 1/3 Cup of fresh strawberry and peach puréed
3/4 Cup of fresh, diced strawberries and peaches
1/4 - 1 teaspoon of sugar (sweeten to your own liking)

1. Combine the puréed fruit, ¼ cup sugar and lemon juice in a large bowl. Add the yogurt and stir until well combined. A whisk works very well for this. Chill for a few hours before churning in your ice cream maker.
2. Meanwhile, stir together the diced fruit and 1 teaspoon sugar and chill until ready to use.
3. Transfer the yogurt mixture to the bowl of your ice cream maker and process according to manufacturer's directions. About halfway through add the diced fruit while the machine is still on and continue to churn. I added the fruit about 15 minutes into the process and continued to churn for another 15 minutes.
4. Turn off the ice cream machine, transfer the frozen yogurt to a container and freeze for a few hours to let it firm up.

Enjoy!~

"...and bad things happen to computer nerds" - FlaminSarge (May 16, 2014 12:20 AM EST)

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Stir Fried Tomato and Eggs

Although pairing tomatoes and eggs is hardly a novel concept, this stir-fry is a revelation. Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice. Satisfying and quick, this staple of Chinese home cooking may well become one of yours.

Ingredients: 6 large eggs, 2 tablespoons of vegetable oil, 2 scallions finely chopped, 4 medium tomatoes.

Beat eggs with 1/2 teaspoon salt until smooth but not frothy.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.

Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.

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