Pineapple Mint Juice

I'm a juice addict. Needles to say, Jamba Juice is my favorite place to eat -uhm, drink. However, nothing compares to fresh juice from fresh fruit. And this, my friends, is my favorite juice EVER!

All you need is:
1 pineapple
a few mint leaves (fresh!)
1 qt water.

Chop up the pineapple, add the mint leaves and the water, blend and ta-da! You have yourself one very refreshing drink!

** tip, let the juice sit for a little in the blender before you pour the blended mixture through the strainer and into a pitcher. Use a spoon to press the rest of the liquid into the pitcher.

Also, instead of pineapple try watermelon or regular melon! Watermelon with mint is a very very refreshing mix, if you're not in the mood some the zingy pineapple, you'll love it!



Orange/Cinnamon Rolls

To celebrate mother's day one of my mom's classics! These are the best cinnamon/orange rolls I've ever had, and my mom used to make these, the orange version, all the time when I was little. I remember so many times going to the playground with one in my hand!

You're going to need a lot of flour for this - so be ready!

And if you have a Kitchen Aid (or equivalent), this is the perfect time to make good use of it. For the dough use the hook like beater, and the icing the funky middle one (not the wisk the psychedelic peace sign one).

1 c. water
1 c. butter
3/4 c. sugar
2 tsp salt

1 c. cold water
4 eggs slightly beaten
2 pkgs (24oz) quick yeast
7 1/2 cups flour

In a large pan add the 1 c. of water, butter, salt and sugar and bring to boil. In a bowl mix the eggs with the yeast. Add the warm mixture to the eggs and yeast. Add the cold water.
Then slowly add the flour.

Let dough rise for 1 hr, or until doubled in size.
Divide the dough into three equal parts. On a floured surface open each part into a rectangle (my mom opens it 3 times, I am lazy and only do it once).

For the filling:
For orange rolls: 1/2 c. butter, 1 c. granulated sugar, 3 tbs orange zest. For cinnamon rolls: 1/2 c. butter, 1c. brown sugar, 1/4 c. cinnamon.

Spread the butter on the dough then sprinkle the sugar and cinnamon/orange zest.
Roll it up and to cut here is the secret: floss or thread ! Slide the thread under the log, and pull it towards each other to cut each section (about 1 1/2 in). Like so:
Place them on a greased pan, and let them rise again for another hour. This will make a big difference! They will be a lot softer, chewier and bigger! With a preheated oven, bake at 375 for 12-15 minutes.

Now for the icing: 1/2 c. butter-softened, 2 c. powdered sugar, 2 tbs sugar and 2 tbs vanilla (for cinnamon rolls) or 2 tbs orange juice (for orange rolls). I like to let it beat for about 2 minutes, make the icing extra smooth and yummy!

Spread the icing on the rolls while they are still warm, and eat it up! Whether you make orange or cinnamon, they are scrumptious and everyone will love them... and you for making them.

Try them out and let me know how they turn out!


Chinese noodles with veggies

This is a recipe that I learned from a good friend that has become a favorite at our home! The best part is that it's easy and quick!


Half a box of Thin Spaghetti / Angel Hair
1/2 Green Bell Pepper
1/2 Red Bell Pepper
1 large Carrot
1 cup Broccoli Flourets
1 cup Cauli-Flower Flourets
1/2 Onion
1 zucchini

1/2 cup soy sauce
1 tbs. corn starch

While the noddles are cooking in salted water cut the veggies. In Asian cooking the veggies are always cut long and thin. After you've cut all the veggies, put about 1 tbs of oil in a pan and give them a quick stir fry, starting with the onions and then adding the rest of the veggies.

After the noddles are cooked (about 10 minutes for al dente), drain them and add it to the pan with the veggies. In a separate bowl combine the soy sauce and the corn starch and mix until all the lumps are gone, mix it into the pan with the noddles and the veggies. If you think it's too thick, you can add a bit of water.