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Iced-Coffee Frappé Recipe
iced coffee being made
Photo: Nigel Cox
With five minutes and four ingredients, you can blend your own.
Serves 2

Ingredients

  • 1 1/2 cups double-strength coffee, chilled (4 Tbsp. coffee per 6 ounces water OR 1 1/2 cups cold-brewed coffee concentrate
  • 1/2 cup low-fat milk
  • 2 Tbsp. sugar
  • 1 1/2 cups ice, plus more as desired
  • Whipped cream (optional)
  • Chocolate sauce (optional)

Directions

Total time: 5 minutes

In a blender, puree coffee, milk, sugar, and ice. For a thicker consistency, add more ice and blend. Pour into 2 glasses, and top with whipped cream and chocolate sauce if desired. Serve immediately.

Per serving made with 1 percent milk: 75 calories, .5 gram fat, 2.5 grams protein, 15 grams carbohydrates

Discover new ways to enjoy iced java drinks—at home and on the go

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Creamy Corn Soup with Bacon Bits Recipe
corn soup
Photo: Cristina Ferrare
It's the end of the summer growing season. I am buying as much as I can of the remaining fresh corn on the cob I can find. I'm combing through the open markets and Whole Foods is still selling fresh corn on the cob at great prices. Fresh corn on the cob and summer peaches are my favorite foods in the whole world. They're a staple in our house all summer long. I make all kinds of dishes using corn. I put kernels of fresh corn in salads, pasta, soup, salsa and grilled steak tacos with warm tortillas. One of my family's favorite side dishes is creamed corn and spicy jalapeño corn bread. I never tire of corn.

When I was expecting, my cravings for fresh corn on the cob was way out of control. I would eat at least 10 cobs a day. I'm not kidding. I would find different ways to cook and season the corn. I add a pat of creamery butter (okay, maybe more than a pat), sprinkle the corn with kosher salt and cracked pepper, and then roll it tightly in foil. I would make up different seasonings for the butter using different spices. Then I'd either boil or grill them. Or I would simply immerse the corn (after removing the husks) in boiling water for three minutes, and then slather butter and salt all over it.

When I pick the corn fresh from the garden I eat it raw right there as I'm standing in the soil. I love that feeling when you bite into the corn and the milky juices burst in your mouth and you can smell the earth.

Cooler weather is right around the corner and these tasty morsels will not be around much longer. So now is the time to make fresh corn soup and freeze it for those cold nights when you want something warm and cozy for your tummy.

Here is a recipe for a creamy corn soup that can be served piping hot in winter or cold in summer. This is a very basic and simple recipe only requiring a few simple ingredients and it takes less than 30 minutes to prepare and cook. The secret to this recipe to bring out a bold rich taste is to season it with fresh herbs and crispy bacon bits.

Serves 6 to 8

Ingredients

  • 6 slices bacon, fried until crisp and drained on a paper towel
  • 10 ears of corn, husks removed and kernels sliced from cob (this yields approximately 7 to 8 cups of kernels; set aside 1 cup of corn kernels to use as garnish)
  • 1/4 cup extra virgin olive oil
  • 2 leeks, chopped in 1/4" rounds and placed in a bowl with water to remove grit (drain on paper towel and dry)
  • 8 scallions, chopped in 1/4" rounds
  • 3 Tbsp unsalted butter
  • 1 large jalapeño chopped small
  • 1/4 cup dry sherry
  • 1 quart organic chicken broth
  • 5 sprigs fresh thyme
  • 1/2 tsp kosher salt and cracked pepper plus extra salt for garnish

Directions


Heat a medium size stockpot over medium high heat for 1 minute.

Add the olive oil, leeks, 6 scallions (save remaining 2), butter and 2 teaspoons of the jalapeño. Turn heat down to medium and sautée for 5 minutes. Add the sherry and cook down, about 1 minute.

Add the corn and mix well. Sprinkle salt and cracked pepper over the corn and stir. Add the chicken stock, cover with a lid and bring to a boil.

Quickly lower heat to a low boil for 15 minutes. Turn off the heat and use a hand blender or blender to purée the soup in batches. Strain through a chinoise. (That's the funnel strainer shaped like a point hat with small holes, not made of mesh.)

Pour soup back into the pot and heat through until hot. Ladle into bowls and garnish each with 1 to 2 teaspoons scallions, chopped jalapeño bits (if you like it spicy add as much as you like; otherwise 1 tsp is fine), 1 Tbsp corn, 1 piece of bacon crumbled, 6 to 7 thyme leaves removed from stems, and a pinch of kosher salt and cracked pepper.

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The Latest Health Drink: Coffee
Don't think you have to kick your coffee habit. A host of scientific evidence suggests that one of the most widely consumed—and maligned—beverages in the world is good for you. Really.
Image of woman exercising in a cup of coffee
Coffee has gotten a bad rap in the past, blamed for ills like heart disease, cancer, and osteoporosis. But many of the findings were based on flawed research. "The earliest studies were done when we weren't aware of certain lifestyle associations with coffee consumption, like smoking," says Peter Martin, MD, professor of psychiatry and pharmacology at Vanderbilt University. Since then, says Martin, science has shown that "coffee is an extremely healthful drink." A panel of nutrition experts at the Federation of American Societies for Experimental Biology meeting in April addressed the recent advances in knowledge that validate not only coffee's safety but also its health perks.

A Stronger Body…

Coffee is the number one source of antioxidants in the American diet, according to a 2005 University of Scranton study, exceeding wine, chocolate, tea, fruits, and vegetables. Antioxidants may help prevent diseases such as heart disease and cancer.

Research from 2006 involving more than 27,000 women indicates that one to three cups of coffee daily can lower the risk of cardiovascular disease. And a 2005 study of more than 90,000 people in Japan found that daily coffee drinkers had half the rate of liver cancer when compared with less frequent consumers.

Surprisingly, coffee contains a high level of soluble dietary fiber—more than other beverages like wine or orange juice. That may explain why a 2002 study of nearly 81,000 women found that those who drank four or more cups a day had about a 25 percent lower risk of gallstones than nondrinkers.

Something in coffee seems to help insulin do its job: Women who drank three to four cups a day had a 29 percent lower risk of diabetes, according to a study from Finland.

There's a grab bag of other preventive benefits, too: protection against chronic liver disease—such as alcohol-related cirrhosis—in people who are at high risk, for example. And food chemists have discovered a substance in coffee that may help ward off colon cancer.

You might even want to make a cup of joe your preworkout beverage: A small study published in March found that a dose of caffeine roughly equal to that in two cups of coffee reduced postexercise muscle soreness by nearly half. Caffeine blocks adenosine, the theory goes, which is a chemical linked to inflammation.

A Sharper Mind…

Memory researchers have found that coffee increases short-term recall, the ability to focus attention, and alertness. A 2002 University of Arizona study found that adults over 65 who drank a cup 30 minutes before a memory test scored higher than those drinking decaf.

Java lovers may also gain protection from Alzheimer's and Parkinson's diseases. A ten-year study of elderly European men found that those who drank three cups of coffee daily had 4.3 times less cognitive decline—a sign of Alzheimer's—than nondrinkers. And in a 2001 Harvard School of Public Health study, women who downed one to three cups of coffee daily cut their Parkinson's risk nearly in half.

The research makes a compelling case, but if you're sensitive to the jitteriness and sleeplessness coffee can cause, don't force yourself to drink it. You can get many of these benefits from fruits, vegetables, and whole grains. Those who do indulge should stick to two to four cups daily, though not all experts believe in absolute limits: "If you can sleep at night, you're not getting too much," says Martin. "If you enjoy coffee, drink it."

As a reminder, always consult your doctor for medical advice and treatment before starting any program.

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Crunchy Coleslaw with Creamy Lemon Poppy Seed Dressing
This coleslaw makes the perfect side when you are serving ground chuck cheeseburgers or meatloaf.

Watch Cristina make this recipe! Watch
Cristina Ferrare's crunchy coleslaw
Recipe created by Cristina Ferrare
Servings: Serves 8
Ingredients
  • 1 head savoy savoy cabbage
  • 1 1/2 cup mayonnaise
  • 1 lemon , juiced
  • 1/4 tsp. cayenne cayenne pepper
  • 1 Tbsp. poppy seeds
  • 2 tsp. kosher kosher salt and black black pepper to taste
Directions
Chop the cabbage into small pieces and place it into a bowl. Add the mayonnaise, lemon juice, cayenne pepper and poppy seeds.

Mix well. Salt and pepper to taste.

Cover and chill before serving!

Watch Cristina make this recipe! Watch

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