Thai Pie
Ingredients:
1 12-inch prebaked Italian pizza crust
1/2 cup Thai peanut sauce
2 tablespoons peanut butter
2 cups chicken (prepackaged cubes or shredded rotisserie meat)
2 medium carrots, grated (or buy shredded)
3 to 4 green onions, thinly sliced
1/4 cup roasted peanuts, chopped if you feel like it
1/4 cup chopped fresh cilantro
Preparation:
Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet. Mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. Spread chicken over pizza. Bake until the crust is crisp and golden, 10 to 12 minutes. Remove from oven and top with carrots, green onions, peanuts and cilantro. Cut into six slices and serve.
Watermelon Lemonade
Ingredients:
5 large lemons
3 cups water
1 cup sugar
8 cups seeded and cubed watermelon
Preparation:
Using vegetable peeler, remove peel from lemons in strips; juice lemons for about 1 1/2 cups juice.
For lemon syrup: In a medium saucepan, heat and stir the lemon strips, water and sugar over medium heat until the sugar dissolves. Remove from heat; cool for 20 minutes at room temperature. Stir in lemon juice. Pour lemon syrup into a 1-gallon jar or pitcher.
In a food processor or blender, puree half of the watermelon until very smooth. Strain through a coarse sieve set over a large bowl, pressing through any pulp. Pour watermelon juice into the same jar or pitcher with lemon syrup. Repeat with remaining watermelon (should have about 10 cups total mixture). Cover; chill for 4 to 8 hours. Strain watermelon lemonade through a colander; discard lemon strips.
Makes 8 (10-ounce) servings.
Green Tea Soda
Ingredients:
8 bags gree, ginkgo or ginseng tea
1/2 cup honey
4 cups boiling water
1 cup orange or tangerine juice
4 cups assorted fresh fruit, such as lemon slices, orange slices, white or regular nectarine wedges, blueberries, blackberries, raspberries and/or pitted dark sweet cherries
1/2 of a 1-liter bottle plain or flavored sparkling water, such as raspberry, strawberry or peach, chilled (2 cups)
Preparation:
In a heat-proof medium glass bowl or a heat-proof 2-quart pitcher, add tea bags and honey to boiling water, stirring until honey disolves. Cover and steep for 10 minutes at room temperature. Carefully remove tea bags, gently squeezing to remove liquid. Let the liquid cool to room temperature.
Add orange juice and lemon juice to pitcher with brewed tea. Cover; chill tea mixture 4 to 24 hours.
To serve, fill eight to ten 12-ounce glasses with ice cubes. Divide tea among glasses; add fruit and fill with sparkling water..
Makes 8 - 10 servings.
