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Starbucks Is Releasing the Coolest Color-Changing Cold Brew – but Only in Asia!

There’s good news and bad news about the latest drinks from Starbucks, but let’s start with the good news. Intriguing beverages like color-changing cold brew and a Macadamia Cocoa Cappuccino are arriving on menus on Feb. 20, and they look downright perfect. The bad news? They’re only available in select stores in Asia. But even though you won’t be able to order these limited-edition drinks in the US, you’ll want to partially satisfy your craving by checking out the drool-worthy descriptions.

The color-changing cold brew is made with an ingredient that has a naturally blue hue: butterfly pea flower tea. The Southeast Asian ingredient is paired with lemonade and cold brew for a uniquely refreshing take on iced coffee. In addition to the Butterfly Pea Lemonade Cold Brew, the Macadamia Coco Cappuccino and Tahitian Vanilla Macchiato sound equally delicious. We have a feeling these are going to show up on Instagram feeds immediately after they launch!

Starbucks Is Releasing the Coolest Color-Changing Cold Brew – but Only in Asia!

There’s good news and bad news about the latest drinks from Starbucks, but let’s start with the good news. Intriguing beverages like color-changing cold brew and a Macadamia Cocoa Cappuccino are arriving on menus on Feb. 20, and they look downright perfect. The bad news? They’re only available in select stores in Asia. But even though you won’t be able to order these limited-edition drinks in the US, you’ll want to partially satisfy your craving by checking out the drool-worthy descriptions.

The color-changing cold brew is made with an ingredient that has a naturally blue hue: butterfly pea flower tea. The Southeast Asian ingredient is paired with lemonade and cold brew for a uniquely refreshing take on iced coffee. In addition to the Butterfly Pea Lemonade Cold Brew, the Macadamia Coco Cappuccino and Tahitian Vanilla Macchiato sound equally delicious. We have a feeling these are going to show up on Instagram feeds immediately after they launch!

Creamy Cauliflower Wild Rice Soup

Vegan Creamy Cauliflower Wild Rice Soup | Running on Real Food

This creamy cauliflower wild rice soup is made with cauliflower, carrots and nutritional yeast for an extra flavourful, cheesy and healthy twist on wild rice soup. It’s vegan and gluten-free, high in protein and fibre, easy to make and tastes incredible. Wild Rice Soup Health Benefits This soup is very low in fat and it contains…

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Kids’ Kitchen: Triple-Decker Quesadillas

Each of these triple-decker quesadillas is comprised of three tortillas and two layers of filling. One layer contains blackened corn kernels and melted cheese, and the other refried beans, shredded chicken and even more melted cheese. The best thing about this recipe is that it’s super kid-friendly and 100 percent customizable except for the melted cheese that holds everything together. Kids can put whatever they want inside. Some of my personal favorite variations include spicy shrimp, shredded pork and ground taco meat.

Makes 4 triple-decker quesadillas

Quesadilla ingredients

12 gluten-free tortillas (3 tortillas per quesadilla)

2 cans refried beans (I used Amy’s with mild chiles)

4 ears of corn, shucked

1 roasted or rotisserie chicken

6 teaspoons olive oil, divided

1 8-ounce package shredded cheese (I used a Mexican blend)

Guacamole ingredients

4 ripe avocados

Juice of 2 limes

Zest of ½ lime

Salt, to taste

Pepper, to taste

1-2 tablespoons chopped cilantro, optional

Directions

First, prep all your ingredients. Let the tortillas sit out for about 10 minutes if you store them in the fridge so they can thaw a bit and won’t be as brittle. Open one can of refried beans at a time in case you don’t end up using them all. For the blackened corn, I used fresh corn on the cob, boiled it and cut off the kernels, but frozen or canned corn kernels also work perfectly. Just make sure to thaw frozen corn or drain canned corn. Shredded chicken is absolutely the way to go with this dish, so shred your rotisserie chicken ahead of time. It doesn’t take that long when using two forks—it’s an easy but helpful step that kids can totally do by themselves.

Now it’s time to blacken the corn. Heat a pan on medium-high heat with 2 teaspoons of olive oil. When that becomes hot, add the corn and let sit for 3 to 4 minutes. Flip the kernels over and let them sit for another 3 to 4 minutes, or until blackened. Feel free to blacken the corn more, less or not at all —it depends on your personal preference.

Now that your ingredients are prepped, heat 1 teaspoon of olive oil in a pan on medium to low heat. To assemble a quesadilla, put one tortilla on a cutting board, then spread it with the beans. Add a quarter of the shredded chicken on top of the beans, and then follow with 1⁄8 of the cheese. Add another tortilla on top. Put this simple quesadilla in the pan, and brown for about 3 minutes on one side, then flip, and immediately add a thin layer of shredded cheese to the top tortilla. Right after the cheese, add a layer of corn, then another layer of cheese, followed by another tortilla.

Wait about 1 to 2 minutes for the quesadilla to brown. Flip, so that the cheese-and-corn layer is now on the bottom, and the beancheese- and-chicken layer is on top. Wait 3 more minutes for the bottom layer to brown, then remove from pan. Use a pizza slicer to cut the quesadilla into sixths or quarters. Repeat three more times to make remaining quesadillas. Enjoy! And don’t forget to top with guacamole if you’re an avocado fan.

To make homemade guacamole, halve your avocados and remove the pit, then score and scoop into a large mixing bowl. Add the lime juice, lime zest, salt, pepper and cilantro, if using. Mix to desired texture. If your kids are more adventurous, feel free to add whatever they like. Some of my favorites are diced jalapeño, diced red onion and a drizzle of hot sauce. I also like diced sweet bell pepper, too.

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12 Intriguing Facts All Beginner Gardeners Should Know

Living in the generation post-Martha Stewart and residing in the middle of a city with abundant farmers markets, there wasn’t incentive for me to ever learn how to sow and harvest my own produce. However, I finally have an opportunity to grow a garden in raised beds, so I’m trying to chat up every gardener I know to gather facts for a beginner. Some of these tips surprised me – did you know lavender is a natural pest controller? These are the 12 most intriguing lessons I’ve learned thus far, so read on if you’ve got basic questions about getting into gardening for the first time.

Chia Seed Oatmeal with Tahini and Persimmon

Healthy Chia Seed Oatmeal With Tahini and Walnut | Running on Real Food

This healthy, chia seed oatmeal with tahini, persimmon and walnuts is rich in fibre, omega-3 essential fatty acids, protein and iron. It’s made with flax, chia seeds and walnuts for a boost in healthy fats and plant-based protein powder for added protein and sweetness. Cooked stovetop and topped off with chopped persimmon, walnuts and tahini,…

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The Best Fluffy Blueberry Pancakes

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These are simple as can be but I love a good blueberry pancake. I live in Los Angeles and am ridiculously lucky that there are blueberries at the market every Sunday. They’re so pretty and flavorful. Of course, you can use frozen blueberries too. I’m just coming back from a trip to South America where everything was fresh and tasty.

FluffyBlueberryPancakes

FluffyBlueberryPancakes-2

I can’t wait to dive into making some of the recipes inspired by my trip, but first: pancakes. Whenever I’m away for an extended period of time, I want something comforting and simple. This fits the bill perfectly. This weekend is my first weekend home in a few weeks and I can’t wait to eat a pile of these with a cup of some Colombian coffee.

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Happy weekend!

Blueberry Pancakes

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Comforting and simple, these fluffy blueberry pancakes are what you need to start off a productive weekend. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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Ingredients

  • Dry Mix:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt 
  • Wet Mix:
  • 1 1/4 cup buttermilk 
  • 1 large egg 
  • 1/4 cup melted butter
  • 3/4 cup fresh or frozen blueberries 

Directions

  1. Preheat your oven to 200 degrees F. Place a baking sheet in the oven. This is where we’re going to put the pancakes once they’re done cooking so they stay warm. 
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. In a measuring cup or small bowl, measure out the buttermilk. Whisk in the egg, melted butter and honey until smooth.
  4. Preheat your cast iron pan or griddle over medium heat. When warm, brush with a teaspoon or two of oil or butter. (I favor oil because it doesn’t burn but man does butter taste good.) 
  5. Pour the liquid ingredients into the dry ingredients and mix until you no longer see any speckles of flour. Be sure not to over mix—this will result in tough pancakes. Add the blueberries and fold into the batter.
  6. Using a 1/4 cup measure, drop circles of batter onto your skillet. Don’t be shy to take your spatula and help shape the pancakes into circles. 
  7. Cook in batches, turning once, until golden brown on both sides, about 1 to 2 minutes. Transfer the pancakes to the oven to keep warm. Repeat with the remaining batter. Serve with maple syrup and pats of butter.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

Vegan Chocolate Tahini Energy Bars

Nut-free gluten-free Vegan Chocolate Tahini Energy Bars

These nut-free, gluten-free, vegan chocolate tahini energy bars are made with just a handful of simple, whole food ingredients and they don’t require any baking. You’ll need tahini, dates, cacao powder, hemp seeds and plant-based protein powder. These wholesome ingredients combine into the most delicious homemade energy bars that are a breeze to make and…

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