Iced Coffee and Mac ‘n’ Cheeze, As Learned from the PPK

This week I’ve learned to make the best Ice Coffee Ever, and so can you. It takes a little planning ahead (and a whole lotta ground coffee!), but the taste is amazing. It all starts with Toddy. Here’s the recipe that Elissa posted at the PPK. I’ll post it as written, but you might want to check out my asterisked notes below. Thanks a lot, Elissa!

Cold-Brewed Coffee
1/2 pound medium ground coffee — darker roasts or coffee with chicory work best*
5 cups cold water

Pour coffee into a deep bowl or pot. Add water, stir to mix and cover. Allow to steep between 8 and 12 hours. Pour mixture through a fine-meshed sieve or coffee filter. Repeat filtering process twice if necessary.

Makes 3 cups coffee concentrate.

To make iced coffee:**

Add 1/4 cup coffee concentrate into 12-16 ounce glass. Add 1 cup cold water OR fill the glass with ice cubes. Add 3/4 cup – 1 cup soy milk of choice and stir.

One batch of concentrate makes 12 servings.

*I used Green Mountain Breakfast Blend coffee, because it is one of our favorites.

**To make even better Iced Coffee, this is what I did:
Fill glass 1/2 way with ice. Add 1/4 cup of toddy, 2 spoonfuls of sugar, and top with soymilk. Mmmmm! Now that I think about this, it sounds a lot like the ‘coffee’ my grandmother used to make when I’d stay at her house. It was basically a tiny bit of coffee and a whole bunch of sugar and milk.

from Just the Food

For a fast and easy lunch, we had Joni’s Cheater Mac ‘n’ Cheeze. Whoa. This stuff is good. Really addictive, too. For the recipe, check out her awesome blog. This can be on the table in almost as little time as it takes to cook the noodles. If you pick mini wagon wheels, that’s pretty quick.

Tonight’s Dinner: Stuffed Portobellos. This weekend: more tester recipes!

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