KNR, p. 239 “Cucumber Slushies”
Our delightful neighbors had a bumper crop of cucumbers and gave us a dozen of the seedless kind. We had to come up with a way to use them quickly, because as far as we knew, cucumbers don’t freeze well. We had cucumber salads, cucumber slices on our sandwiches, and then we made cucumber slushies. The slushies are super easy to make and are a healthy, refreshing summer beverage. We added watermelon for one version. Sooo good. Here’s what we came up with for the recipes. We’ve had a week of slushies and nobody has keeled over yet.
But then, nobody has ever died in the Kerrian Kitchen. Honest. 😉
Cucumber Slushie
Ingredients (Serves 1)
2 seedless cucumbers, washed, peeled, and sliced into 1/4 inch slices (about two cups)
1/8 teaspoon sea salt
1/2 cup water
Mint leaves for garnish
Preparation
Place water into 16 oz blender (or bigger)
Add sea salt and cucumber pieces and pulse until pureed, about 20 seconds.
Pour into glass and garnish with mint leaves.
Cucumber Watermelon Slushie
Ingredients (Serves 1)
1 seedless cucumber, washed, peeled, and sliced into 1/4 inch slices (about one cup)
1 cup seedless, cubed watermelon
1/8 teaspoon sea salt
1/2 cup water
1 slice cucumber for garnish
Preparation
Place water into 16 oz. blender (or bigger)
Add watermelon, cucumber, and sea salt and pulse until pureed, about 20 seconds.
Pour into glass and garnish with a cucumber slice.
Enjoy!
Click here for Blueberry Smoothie recipes, more great hot weather beverages.
KN, p. 230 “Top Eleven for 2018”
Questions I get asked all the time:
1) What floats to the top of the favorite article pile for the year? (see below for the 2018 fave list)
2) Do writers gather material for their contest submissions at Kerrian’s Notebook? (yes)
3) Are the crime fans looking for information that explains a particular book they are reading or a movie they have watched? (yes to both)
Here are the top eleven most popular new posts for 2018. Why eleven? 10 & 11 were too close to leave one off the list. 🙂 Click on the links to read the posts for the first time or to enjoy them again.
11) “Pumpkin Chocolate Chip Cookies” http://bit.ly/2QHcSdr
10) “Is That Poison in Your Tea?” http://bit.ly/2NNpIpb
9) “Sheila Sees a Body in the Brush Pile” https://bit.ly/2GQIUyi
8) “What Does the FBI Do?” https://bit.ly/2JivNuP
7) “Death by Freezing” https://bit.ly/2Dym0KS
6) “Parmesan Basil Veggies” http://bit.ly/2Le0Chf
5) “Crime Scene at the Beach” https://bit.ly/2Jp6eo8
4) “Stokes Basket Method” http://bit.ly/2NpGXw5
3) “The Road to Quantico” https://bit.ly/2y6NJUG
2) “Underwater Evidence & Body Recovery” http://bit.ly/2MbkcMo
and the most read new post for 2018 was:
1) “FBI Training at Quantico” https://bit.ly/2IwYyPU
Happy Sleuthing, everyone!
KNR, p. 224 “Parmesan Basil Veggies”
The doc says I need to eat more vegetables. Sheila has been telling me that for years, but when the doc tossed his two bits into the checkup conversation at his office, I sighed and promised to eat all the broccoli on my plate. He frowned and told me that more than broccoli had to be on the menu. The guy does not have a sense of humor. I’m a grownup and figured I could pick and choose my eats, but evidently not anymore. He says it’s good for my heart though, so I’m all in.
I have to admit that Sheila has come up with some tasty ways to meet the goals – like the zucchini quiche and the tomato cucumber feta salad. Some veggies can be served steamed and/or with butter – like yellow squash or green beans. Broccoli, on the other hand IMO, needs some help. Here’s Sheila’s solution and with lots of taste testing, gets a ‘thumbs up’ from me.
"Parmesan Basil Veggies"
Author: Sheila Kerrian
Recipe type: vegetables
Prep time:
Total time:
Serves: 6 servings
Ingredients
- 2 broccoli crowns, cut into small bite-sized pieces – about 2 cups
- 1/2 head cauliflower, cut into small bite-sized pieces – about 1 cup
- 1 medium zucchini, cut into 1/4 inch chunks, about 2 cups
- 2 cups finely chopped carrots - 1/4 inch chunks
- 2 cups grated Parmesan cheese
- 1 Tablespoon garlic powder
- 2 Tablespoons chopped dried basil leaves
- 1/4 cup vinegar
- 1.5 cups mayonnaise
- 1/2 cup sour cream
Instructions
- Place broccoli, cauliflower, zucchini, carrots, Parmesan cheese, garlic powder, and basil leaves into extra-large bowl.
- Toss together until evenly mixed.
- In separate bowl, mix together vinegar, mayonnaise, and sour cream until thoroughly blended.
- Pour mayo mix over the vegetables and stir until the vegetables are well coated.
- Chill in refrigerator for an hour before serving.
- Garnish with carrot bits.
Enjoy!