The summer time is fresh in age, and we must access each open door into carpe diem, especially by taste. I found this amazing creation, perfect for making a history of your backyard, with cranberry margaritas by the poolside.
Cranberry MargaritaIngredients
Tequila
Triple sec
Lime juice from 1.5-2 limes
Cranberry juice (I use the organic frozen stuff)
Coarse salt
Ice
Instructions
Fill a cocktail shaker or tall glass about halfway full with ice. Slowly pour the tequila over the ice and count to three. Then pour in a large splash of triple sec. Juice in up to 2 lime’s worth of lime juice. Add 2 large splashes of cranberry juice until the mixture has a nice pink hue to it.
Before you mix your drink, line the rim of a cocktail glass with a lime wedge and dip the rim in coarse salt. Then top the shaker and shake well for at least 30 seconds (until your hands start feeling uncomfortably cold). Pour into the glass (feel free to pour over ice if that is your preference) and enjoy.
Ingredients
1 tablespoon olive oil1 clove garlic, minced
1 shallot, diced
1/2 tablespoon smoked paprika (pimentón)
1 teaspoon tumeric
1/2 cup short grain brown rice
3/4 cup diced tomatoes (about 1 large one)
2 tablespoon water
1/2 cup chickpeas (drained/rinsed if using canned)
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 cup vegetable broth
5-6 1/2″ slices zucchini
Instructions
In a 8″ cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Stir in diced shallots and minced garlic, cooking for 4-5 minutes. Next, add 1/2 tablespoon smoked paprika, 1 teaspoon tumeric, and 1/2 cup brown rice; cook for one minute.
Next, add the roughly diced tomato, two tablespoons water, 1/2 cup chickpeas, and 1/2 teaspoon of salt and pepper. Give a good stir and cook until tomatoes start to boil, 3-4 minutes.
Finally, carefully pour in 1 1/4 veggie broth and layer zucchini slices on the top of the dish, lightly pushing the zucchini in to the dish. (The broth will be up to the edge of the pan but will reduce down from there.) Bring broth to a boil and the reduce to medium-low.
Continue to let cook without stirring until rice has absorbed almost all the liquid, roughly 40 minutes. Remove from heat and let sit for 5-10 minutes before serving. Water should be completely absorbed and paella should look crusty on
In a 8″ cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Stir in diced shallots and minced garlic, cooking for 4-5 minutes. Next, add 1/2 tablespoon smoked paprika, 1 teaspoon tumeric, and 1/2 cup brown rice; cook for one minute.
Next, add the roughly diced tomato, two tablespoons water, 1/2 cup chickpeas, and 1/2 teaspoon of salt and pepper. Give a good stir and cook until tomatoes start to boil, 3-4 minutes.
Finally, carefully pour in 1 1/4 veggie broth and layer zucchini slices on the top of the dish, lightly pushing the zucchini in to the dish. (The broth will be up to the edge of the pan but will reduce down from there.) Bring broth to a boil and the reduce to medium-low.
Continue to let cook without stirring until rice has absorbed almost all the liquid, roughly 40 minutes. Remove from heat and let sit for 5-10 minutes before serving. Water should be completely absorbed and paella should look crusty on
top!
Source
Original posting for the paella recipe was posted by Punchfork via Naturally Ella a website with great tastes and corresponding recipes. The cranberry margarita concoction can be messed with at Chubbette, another show-and-tell website for dishes and drinks.
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