Site after site recommended learning How To Make Cold Brewed Iced Coffee as the best way to get better tasting iced coffee. This form of brewing doesn’t even require you to turn on the coffee pot. You mix coffee grounds with cold water and let sit for hours to create a concentrated brew. I tried making it for the first time last night and am quite pleased with the results. Here’s the combination that worked best for me.

Ingredients :
1 cup coffee grinds
4 1/2 cups cold water

Mix the grinds into the water in a large glass container. Cover with a lid or foil, and let sit for at least 12 hours. Some recipes suggested putting it in the fridge, but I left mine on the counter since I’m a bit accident prone when it comes to open containers in the fridge. After it’s been allowed to sit, strain the mixture. I took the filter basket out of my coffee pot, set it over a large cup, tossed in a filter, and let that do it’s thing. The end result is a very dark and rich concentrated brew.

Mine turned out a bit bitter, but only because I used espresso beans instead of a medium roast coffee like I probably should have. This brewing method brings out the richer and sweeter undertones in the coffee. I mixed 1 cup of the concentrated brew with 1/2 cup soy creamer and a spoonful of sugar and ended up with a great tasting coffee treat. It would be great black as well, with a little ice to tone it down.

Ingredients :
+ 3/4 lb fresh spinach, torn into bite-size pieces
+ 3 medium orange, peeled, sectioned, and seeded
+ 1 medium red onion, sliced and separated into rings
+ Cold Pressed Olive Oil
+ Red Wine Vinegar
+ Salt and Pepper, to taste

Directions :
1. Combine spinach, orange, and onion in a bowl.
2. Drizzle with olive oil and vinegar and sprinkle with salt and pepper.
3. Refrigerate and let the flavors meld.

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Ingredients :
+ 1 mango – peeled, seeded and diced
+ 1 red bell pepper, seeded and diced
+ 3/4 cup chopped red onion
+ 1 tablespoon white sugar
+ 1 tablespoon olive oil
+ 2 tablespoons white wine vinegar
+ 1 avocado – peeled, pitted, and diced
+ 1 teaspoon salt

Directions
1. Combine mango, bell pepper, onion, sugar, olive oil, and vinegar in a bowl. Gently fold in diced avocado, and season.

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Ingredients :
+ 1/2 teaspoon confectioners’ sugar
+ 1/2 lime, juiced
+ 1 sprig fresh mint, crushed
+ 1/2 cup crushed ice
+ 2 fluid ounces white rum
+ 4 fluid ounces carbonated water
+ 1 sprig fresh mint, garnish

Directions :
In a highball glass, stir together the confectioners’ sugar and lime juice. Bruise the mint leaves and drop into glass. Fill glass with crushed ice and pour in rum. Pour in carbonated water to fill the glass. Garnish with a sprig of mint.

Ingredients :
+ 2 cups all-purpose flour
+ 2 tablespoons sugar
+ 2 teaspoons baking powder
+ 1 teaspoons baking soda
+ 1 teaspoons ground cinnamon
+ 1/2 teaspoons ground nutmeg
+ 1/4 teaspoons salt
+ 1 3/4 cups nonfat milk
+ 1 cup canned pumpkin
+ 2 large eggs
+ 2 tablespoons salad oil
+ butter or margarine
+ warm maple syrup

Directions :
1. In a bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat the milk, pumpkin, eggs, and oil.
2. Add the flour mixture to the liquid mixture and stir until just moistened. Don’t worry if there are clumps.
3. On a lightly oiled or nonstick griddle over medium heat, pour batter in 1/4-cup portions at least 1 inch apart. Cook until bubbles form on the tops of the pancakes and the bottoms are browned, about 1 minute. Turn with a spatula and cook until brown on bottoms, about 1 min longer. To serve, accompany with butter and syrup.

Ingredients :
+ 2 ounces rice vermicelli
+ 8 rice wrappers (8.5 inch diameter)
+ 8 large cooked shrimp – peeled, deveined and cut in half
+ 1 1/3 tablespoons chopped fresh Thai basil
+ 3 tablespoons chopped fresh mint leaves
+ 3 tablespoons chopped fresh cilantro
+ 2 leaves lettuce, chopped
+ 4 teaspoons fish sauce
+ 1/4 cup water
+ 2 tablespoons fresh lime juice
+ 1 clove garlic, minced
+ 2 tablespoons white sugar
+ 1/2 teaspoon garlic chili sauce
+ 3 tablespoons hoisin sauce
+ 1 teaspoon finely chopped peanuts

Directions :
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

3. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.

4. In another small bowl, mix the hoisin sauce and peanuts.

5. Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Ingredients :
+ 1 cup warm milk (110 degrees F/45 degrees C)
+ 2 eggs, room temperature
+ 1/3 cup margarine, melted
+ 4 1/2 cups bread flour
+ 1 teaspoon salt
+ 1/2 cup white sugar
+ 2 1/2 teaspoons bread machine yeast
+ 1 cup brown sugar, packed
+ 2 1/2 tablespoons ground cinnamon
+ 1/3 cup butter, softened
+ 1 (3 ounce) package cream cheese, softened
+ 1/4 cup butter, softened
+ 1 1/2 cups confectioners’ sugar
+ 1/2 teaspoon vanilla extract
+ 1/8 teaspoon salt

Directions :
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Ingredients :
+ 1 pint fresh strawberries, sliced
+ 4 roma (plum) tomatoes, seeded and chopped
+ 1 jalapeno peppers, seeded and minced
+ 2 cloves garlic, minced
+ 1 lime, juiced
+ 1 tablespoon olive oil

Directions :
In a large bowl, combine strawberries, tomatoes, jalapeno peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill.

Ingredients :
+ 8 sheets nori (dried seaweed sheets)
+ 1 1/2 cups uncooked long grain rice, washed and drained
+ 1/4 cup distilled white vinegar
+ 3 tablespoons sugar
+ 2 teaspoons salt
+ 1/2 pound crabmeat or imitation crabmeat
+ 2 large ripe avocados
+ Wasabi
+ Soy Sauce

Directions :
1. Combine rice and 2 cups water in medium saucepan; bring to boil. Reduce heat, cover and simmer 20 minutes, or until water is absorbed. Remove from heat and let stand 20 minutes, covered.
2. Combine vinegar, sugar and salt in small saucepan; heat only until sugar dissolves, stirring constantly.
3. Put the cooked rice nto large non-metal bowl, fluffing with a fork. Pour vinegar mixture, a little at a time, evenly over rice, gently folding to combine after each addition. Cool rice mixture to room temperature.
4. Cut or shred crabmeat into bite-size strips. Just before serving, cut each avocado in half; seed and peel. Cut each half lengthwise into 8 thin slices. Arrange avocado slices, nori and crabmeat on large platter.
5. Place nori on a flat surface. Spread 1 to 2 tablespoons rice mixture in center of nori. Top with avocado slice and one piece crabmeat. Wrap nori around filling in cone shape to enclose. Serve with wasabi and soy sauce.

Ingredients :
+ 1/2 sweet onion, chopped
+ 1/4 cup fresh cilantro
+ seeded and finely diced jalapeno, serrano, or any other hot pepper, to taste
+ 6 fresh tomatoes, quartered
+ 2 teaspoons white vinegar
+ 1/2 lime, juiced
+ 1/8 teaspoon salt
+ sugar, to taste

Directions :
1. Combine all chopped ingredients in a medium sized bowl. If you prefer a smoother less chunky texture, you can combine the ingredients in a food processor or blender and mix until to your liking.
2. In a separate bowl, combine the vinegar, lime juice, and salt. Whisk together.
3. Combine all ingredients and stir well. Add sugar, to taste, if you desire.

You could eat : A three-egg omelet cooked in 1 teaspoon butter with 2 ounces cheddar cheese and 2 ounces ham OR You could eat : Two sunny-side up eggs with 2 slices Canadian bacon, 1 piece whole-grain toast with 1 teaspoon butter, 1 6-ounce glass of orange juice and a small glazed doughnut.

Which do you think is the better option? Option 1, the omelet, contains 570 calories and 42 grams fat. Option 2, sunny-side up eggs with Canadian bacon and sides, contains 570 calories and 26 grams fat. To make it even better, eat turkey bacon instead of Canadian bacon.The main lesson here is to go simple with eggs and watch what you put in your omelet. Cheese and processed meat can really take a toll on the health content of an item. Fill your omelet with veggies and, if you prefer cheese, use soy or rice cheese instead.

Ingredients :
+ 1/2 cup tofu mayonnaise (click here for the recipe)
+ 1/4 teaspoon minced garlic
+ 1/2 cup plain soy milk
+ 1 teaspoon Dijon mustard
+ 2 tablespoons safflower oil
+ 1 tablespoon chopped fresh parsley, or 1 teaspoon dried
+ 1 tablespoon lemon juice
+ 1/2 teaspoon salt
+ 1/4 teaspoon ground pepper

Directions :
1. Combine all of the ingredients in a small bowl and whisk until smooth and well combined.
2. Cover and refrigerate until chilled.

Ingredients :
+ 2 2/3 cup flake coconut, firmly packed
+ 2/3 cup sugar
+ 1/4 cup unbleached flour
+ 4 egg whites, unbeaten
+ 1 cup sliced almonds
+ 1 teaspoon vanilla extract
+ 1 teaspoon almond extract
+ 8 ounces semi-sweet chocolate, coarsely chopped

Directions :
1. Preheat the oven to 325 degrees F.
2. Combine the coconut, sugar, and flour in a bowl. Stir in the egg whites, almonds, vanilla extract, and almond extract. Mix well.
3. Form balls of the mixture, about 1 tablespoon per ball. Place 2 inches apart on a lightly greased baking sheet.
4. Bake for 20 to 25 minutes, until golden brown. Remove from the baking sheet while still hot and allow to cool.
5. For the chocolate edge, melt the chocolate in double boiler, stirring until 2/3 melted. Remove from heat and continue to stir until all chocolate is melted.
6. Dip one edge of each cookie into the chocolate and set on wax paper to set.

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Ingredients :
+ 2 chicken thighs, boned and skinned
+ 1/4 teaspoon salt
+ 1/2 egg white, lightly beaten
+ 2 teaspoons cornstarch paste
+ 1 green bell pepper
+ 1/4 cup vegetable or canola oil
+ 3-4 dried red chilies, soaked in water for 10 minutes
+ 1 scallion, cut into short lengths
+ A few pieces of fresh ginger, peeled
+ 1 tablespoon sweet bean paste or hoisin sauce
+ 1 teaspoon chili bean paste
+ 1 tablespoon Chinese rice wine or dry sherry
+ 2/3 cup roasted cashews
+ few drops of sesame oil

Directions :
1. Cut the chicken into small cubes, each about the size of a sugar cube. Combine the chicken, salt, egg white and cornstarch paste in a bowl.

2. Seed the bell pepper and cut it into cubes about the same size as the chicken.

3. Heat the oil in a preheated wok. Stir fry the chicken cubes for about 1 minute, or until they begin to change color. Remove from the wok with a slotted spoon and keep warm.

4. Add the bell pepper, chilies, scallion, and ginger. Stir fry for about 1 minute. Then add the chicken, sweet bean paste, chili bean paste, and rice wine. Blend well and cook for 1 minute longer. Add the cashews and sesame oil. Serve hot.

Ingredients :
+ 1 green bell pepper, sliced
+ 1 red bell pepper, sliced
+ 1 onion, thinly sliced
+ 1/2 cup fresh sliced mushrooms
+ 2 cups diced, cooked chicken meat, tofu, or beef
+ 1 package fajita seasoning
+ 12 inch flour tortillas

Directions :
1. Saute peppers and onion in oil until tender. Add the mushrooms and chicken, tofu, or beef. Continue to cook on low heat until heated through. Stir in fajita seasoning mix and blend thoroughly.
2. Warm tortillas in a pre-heated pan or in the microwave. Fill with the mixture of peppers, onions, and meat or tofu. Add any additional toppings (cheese, soy cheese, tomato, lettuce, sour cream, Tofutti sour cream, etc.) as you see fit.