REAL Yummies with Chris

Earl Grey Citrus Mocktail

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by Christine Crawford

This refreshing drink combines the distinct flavor of Earl Grey tea with the citrusy notes of orange and lemon, creating a perfect non-alcoholic beverage for any occasion.

Earl Grey Citrus Mocktail

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Ingredients

Instructions

Place the Earl Grey tea bags in a heatproof container. Pour 1 cup of boiling water over the tea bags and let them steep for about 5 minutes. After steeping, remove the tea bags and allow the tea to cool to room temperature.
In a pitcher, combine the freshly squeezed orange and lemon juices. Add honey or simple syrup to sweeten the mix. Stir well until the honey or syrup is completely dissolved.
Once the tea has cooled, add it to the citrus mixture in the pitcher. Stir well to combine.
Fill glasses with ice cubes. Pour the tea and citrus mixture over the ice, filling each glass about two-thirds full.
Top up each glass with sparkling water or club soda for a refreshing fizz.
Add a slice of orange and lemon to each glass. If desired.
Stir gently before serving. Enjoy your Earl Grey Citrus Mocktail!
This mocktail is perfect for those who love the aromatic flavor of Earl Grey tea, complemented by the zesty freshness of citrus fruits. It's a sophisticated and enjoyable drink for any time of the day!

Notes

If you prefer your drink sweeter you can add 2 tbsp of maple syrup.

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Lemon and Chickpea Soup

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by Christine Crawford

5 1 vote

This soup is vibrant, with the tanginess of lemon and the earthiness of chickpeas and spices. It’s a comforting yet refreshing dish, perfect for any season!

Lemon and Chickpea Soup

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Prep Time 10

Cook Time 20

Total Time 30

Servings people

Ingredients

2 tbsp Olive oil
1 medium Onion finely chopped
Garlic minced: 3 cloves
2 medium Carrots sliced
2 Celery stalks diced
1 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Turmeric
2 cups Chickpeas cooked or canned drained and rinsed
4 cups Vegetable or chicken broth
2 Lemons juice of
Salt and pepper to taste
Fresh parsley or cilantro chopped for garnish
Lemon slices for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
Stir in the ground cumin, coriander, and turmeric. Cook for another minute until the spices are fragrant.
Add the chickpeas to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for about 15 minutes.
For a creamier texture, take out about a cup of the soup and blend it until smooth, then return it to the pot. This step is optional.
Stir in the fresh lemon juice—season with salt and pepper to taste.
Ladle the soup into bowls. Garnish with fresh parsley or cilantro and a slice of lemon.
Serve hot, ideally with a slice of crusty bread or a side salad for a complete meal.

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Luxurious Wild Mushrooms and Creamy Polenta

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by Christine Crawford

This dish is a comforting earthy delight that brings out the deep flavors of wild mushrooms.

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Prep Time 20

Cook Time 30

Total Time 50

Course Appetizer, Main Course, Main Dish, Side, Side Dish

Cuisine American, French

Servings people

Ingredients

For the Mushrooms

1 lb wild mushrooms like chanterelles, porcini, morels, etc., cleaned and sliced
2 cloves garlic finely minced
2 tbsp unsalted butter vegan: Sub with olive oil or high-quality vegan butter or margarine.
2 tbsp olive oil
1/4 cup white wine optional
2 tbsp fresh thyme leaves
Salt and pepper to taste
Fresh parsley finely chopped (for garnish)
Grated parmesan or pecorino cheese Optional for garnish. vegan: sub with a vegan parmesan alternative, found in health food stores, or nutritional yeast for a cheesy flavor.

For the Polenta

1 cup polenta or grits
4 cups chicken or vegetable broth you can also use water, but broth gives more flavor
1/2 cup grated Parmesan cheese vegan: sub with a vegan parmesan alternative, found in health food stores, or nutritional yeast for a cheesy flavor.
2 tbsp unsalted butter vegan: sub with high-quality vegan butter or margarine
Salt to taste

Instructions

Prepare the Creamy Polenta

a. In a medium saucepan, bring the broth to a boil.
b. Gradually whisk in the polenta or grits. Reduce heat to low and simmer, stirring often, until the mixture thickens and the polenta is tender. This will take about 20-25 minutes for polenta and about 5-10 minutes for grits.
c. Stir in the butter, Parmesan cheese. Season with salt. If the mixture becomes too thick, you can add a bit more broth or water to reach your desired consistency. Keep warm.

Cook the Wild Mushrooms

a. In a large skillet over medium heat, melt butter with olive oil. Once heated, add the sliced wild mushrooms.
b. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 8-10 minutes.
c. Add the minced garlic and fresh thyme leaves. Continue to cook for another 2 minutes until the garlic is fragrant.
d. If using wine, pour it into the skillet to deglaze, scraping up any brown bits from the bottom. Allow the wine to reduce by half.
e. Season with salt and pepper.

Assemble and Serve

a. Spoon the creamy polenta or grits onto plates or a serving dish.
b. Top with the sautéed wild mushrooms.
c. Garnish with fresh parsley and optionally, more grated cheese.
Serve hot and enjoy the delicious harmony of earthy wild mushrooms and the creamy texture of the polenta or grits. This dish pairs wonderfully with a glass of white wine or a light red.

Keyword Healthy, Mushrooms, Polenta

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