Since beginning this challenge, I have started to cook with herbs that I have never used before. One such herb is rosemary. It's aromatic smell and woody aroma elevate the taste of anything that it touches. Even your hands. So today I decided that I would make myself a home cooked meal and use rosemary. But first I wanted to enjoy this beautiful day. I opened up all the windows in the house and headed out for a nice walk. I love the fall. It's not too hot and yet it is not too cold. When I got home I wanted to make a nice dessert so I decided some lemon cucumber sorbet would be perfect. It is a refreshing dessert that I love after a nice healthy dinner. For those of you that missed the recipe the last time that I posted it, here it is again.
Lemon Cucumber Sorbet
2 cups water
2 cups agave nectar
The zest of one lemon
2 cups fresh squeezed lemon juice
1 cucumber juiced
Combine water, agave and lemon zest and bring to a slow heat as you would to make simple syrup. Once the liquids have combined, leave to cool. Do not bring to a boil. Agave nectar can be found in any Whole Foods or quality food store. Refrigerate in a glass container.
Juice the lemons and cucumber and combine with the cooled Agave simple syrup
Place in your Cuisinart ice cream make and then place in freezer containers until ready to serve
For dinner I sauteed up some brussels sprouts and broccoli with some balsamic vinegar. I also made some BBQ chicken and placed 4 sprigs of rosemary in the baking dish with the chicken and covered it with tin foil. This way the aromatic smell of the rosemary would cook in with the chicken and give it a woody flavor. The house smelled of rosemary while the dish baked in the oven. It truly smelled like fall in my house. Now it is time to clean up the kitchen and retire to the couch for a good ole movie and some much needed relaxing. Till tomorrow.
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