Pineapple Coconut Sorbet

With it being 100 degrees outside all the time, I've been on a serious sorbet kick lately.  It's definitely healthier than ice cream, but the stuff you get in the store still has some questionable ingredients so why not make it yourself? 

Nick and I bought a Ninja blender the other day and wow, it's amazing.  I highly recommend everyone dump their blender and get one of these.  It's amazing.  I think I'll start blending every meal from now on.  Anyway, we've been experimenting making different smoothies, popsicles, etc.  and yesterday, I found an amazing pineapple coconut sorbet recipe. YUM!  It's amazing, refreshing, and healthier than most summer sweets. 

Enjoy!!

Pineapple Coconut Sorbet

Ingredients:

2 cups cubed pineapple, frozen

1/2-1 cup organic coconut milk (not the kind in the can)

2 tbs. organic sugar (Always use organic sugar!)

1-2 tsp. lemon juice

Directions:

Place everything in a blender and blend until mixed.  If you have an awesome Ninja blender like we do, blend on 3 for about 12 seconds.  I've also added banana, which is good, but sort of takes away the coconut flavor.  You can also add a little slice of ginger, chopped.  YUM!  I always put it in the freezer for a few hours to harden a bit. 

Summer Lasagna

With it being 90 degrees all week last week, I wanted to make meals where I didn't have to turn on the oven. This was a huge hit and super duper easy. I think that if I had a grill, I would grill the zucchini.  Wow, I just drooled a little.

Here is the recipe! Enjoy!!

Summer Lasagna
Serves: 4

Ingredients:
1/2 cup cottage cheese
3 Tbsp. grated Parmesan cheese
1 ball of fresh Mozzarella cheese
3 Tbsp. + 2 tsp. extra virgin olive oil
coarse salt and ground pepper
8 lasagna noodles
2 small garlic cloves, minced
2 pints grape tomatoes (I accidentally used the grape tomatoes I bought on another recipe so I just used the ones off the vine.
2 zucchini (about 1 lb) 

Directions:
In a small bowl, combine cottage cheese, Parmesan, and 2 tsp oil; season with salt and pepper. In a large pot of boiling salted water, cook noodles according to package instructions; drain.

Meanwhile, in a large skillet, heat 1 Tablespoon oil over medium-high. Add garlic (minced) and tomatoes (halved); season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl. Add 1 Tablespoon oil, zucchini (sliced thinly) to skillet; season with salt and pepper. Cook, stirring until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil (torn).

Place some tomatoes on four plates; top with a noodle and small spoonfuls ricotta, zucchini, add more tomatoes, top that with a slice of fresh Mozzarella. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.  I also added some fresh tomatoes and cheese to the top. I also served with some home made garlic bread. :)

Ooo just writing this makes me want to make it again this weekend! And good news, the basil plant is going strong (probably because we now have a plant stand so the cats can't eat it. yay!).

Atlantic Cod Cakes with Grapefruit Salsa!

This recipe is super easy and wonderful for summer! It's truly my favorite fish meal of all time now and I can't wait till it's 90 degrees out again so I can make this again.  oooo and it's supposed to be 90 this weekend and I have a pound of Cod in my freezer!! Joy!

Cod Cakes
Serves: 6

Ingredients:
1 lb cooked cod (I just gently poached it in some water for a few minutes, till the fish flakes)
1 egg, beaten
1/4 cup mayonnaise
3/4 cups Ritz Cracker crumbs, plus 1/2 cup more for coating the cakes.
2 Tbsp finely minced parsley
1 Tbsp horseradish
1 Tbsp mustard
a pinch of dill (Oh my, now that I think about it, I think I forgot the dill!!! ahhh!!
salt and fresh cracked pepper

Directions:
In a mixing bowl break the cooked fish apart a bit and add the rest of the ingredients.  With your fingers or a spoon gently mix everything together, breaking the fish up but keeping some texture. 

Using a scoop or a spoon, form into 6 equal balls and roll the the reserved crumbs. The mixture will be wet so form and roll them gently.  Place the cakes on a plate and flatten them slightly into a disk shape.

Heat several Tbsp of olive oil in a saute pan and fry the cakes until golden on each side and hot throughout.  

Serve over your favorite fresh greens, with a wedge of lime and the salsa on the side.  I served over fresh spinach. yum!

Ruby Red Grapefruit Salsa

Ingredients:
1 ruby red grapefruit, peeled and sectioned
1 navel orange, peeled and sectioned
1/4 red onion, finely minced
1/4 bell pepper, or 3 mini bell peppers, any color, finely minced
2 Tbsp finely minced fresh parsley
juice of 1/2 lime
salt and fresh cracked pepper

Directions:
Cut the citrus sections in smaller pieces, and combine everything in a bowl.  Check the seasoning and serve or store. Yum!

*Adapted from The View From Great Island