L'Anita piqued my curiosity about these, so we gave them a try tonight. My girls licked their cups clean. Give it a whirl-
Blueberry-Banana Green Monster Smoothie
Ingredients:
2-3 cups organic spinach
1-1.25 cups milk (your choice of cow’s milk, soy, hemp, almond, rice, etc)
1 tablespoon flax (optional)
1 banana
1/2 cup blueberries
ice
Directions:
Place the ingredients into the blender and blend like a mad person! Pour into a fancy glass and gulp down the delicious antioxidants. There’s no better way to start your day!
You can find the original blog here and check out L'Anita's review here.
Showing posts with label veggies. Show all posts
Showing posts with label veggies. Show all posts
Friday, April 15, 2011
Sunday, January 4, 2009
Squash Recipes
Cecily requested some of my favorite squash recipes, so here they are!
Baked Acorn Squash with Pear and Apple
Good enough for dessert. From The Joy of Cooking.
Bake 2 medium acorn squash, halved and seeded, cut side down in a pan with 1/4 inch water at 325 for 45 min. Meanwhile, mix in a bowl:
2 large apples, peeled, cored, & diced
1 ripe pear, peeled, cored, & diced
1/4c dried currants or raisins
2T brown sugar
zest of 1 small orange (I always leave this out because I never have it)
1/4t cinnamon
1/8t nutmeg (I approximate on the spices, a dash of this, a shake of that)
Melt 2T butter in a large skillet over medium heat, add apple mixture and cook until fruit is golden brown, about 5 min. Stir in 1/4c apple cider or orange juice (I usually use OJ). Simmer, stirring often, until fruit is tender, about 8 min.
Remove squash from oven, pour off water in pan. Turn squash face up and fill with apple mixture. Return to oven and bake until squash is tender, about 15 min more.
Baked Butternut Squash stuffed with Sausage and Apples
Also from The Joy of Cooking.
Halve lengthwise and remove seeds and strings from 2 butternut squash. Arrange cut side up in a baking dish and brush lightly with 1T olive oil. Cover with lid or foil and bake until almost tender, 30-40min at 375.
Meanwhile, crumble 1c bulk sausage into a skillet and cook over medium heat until no longer pink. Without draining off the fat, add 1 large, tart green apple, peeled cored, & cubed. Cook stirring, for several minutes just until crisp-tender. Remove from heat.
When the squash is cooked, let it cool slightly, then scoop out the flesh leaving 3/8in thick shells (careful not to put your scooping spoon through the skin). Lightly mix the squash into the sausage, breaking it up as little as possible.
Mix in:
2T soft butter
1T brown sugar
1/4t ground sage
Salt and pepper to taste.
Pile the stuffing into the squash halves. Dot with 1T butter and 1T brown sugar. Bake, uncovered, until piping hot and brown and crusty on top, 20-25 min. Let cool a bit before serving.
**I usually use only 1/2 pckg of sausage and piling it into the squash halves is great for presentation, but is just baked in a corning ware dish, though it can get drier that way.
Penne with Garlicky Butternut Squash
From the Food Network website, courtesy of Jeanne Lemlin.
Cook 1lb penne pasta in stockpot. Drain thoroughly in a colander.
Heat 1/4c olive oil in a large skillet over medium high heat.
Toss in 4c diced butternut squash (from a 1.5lb squash). Saute 5 min, or until it begins to golden. Sprinkle in 4 large garlic cloves, minced (I probably only use 2) and saute 2 min.
Pour in:
1/4c water
1/4t nutmeg
6 sage leaves minced or 1/4t powdered sage
1/4c minced fresh parsley (I always just shake in however much dried parsley I want)
1/2t salt
pepper to taste
Cover the pan. Cook the squash until tender, about 5 min more. Mix penne and squash and toss gently. Sprinkle Parmesan and pass more at the table.
Baked Acorn Squash with Pear and Apple
Good enough for dessert. From The Joy of Cooking.
Bake 2 medium acorn squash, halved and seeded, cut side down in a pan with 1/4 inch water at 325 for 45 min. Meanwhile, mix in a bowl:
2 large apples, peeled, cored, & diced
1 ripe pear, peeled, cored, & diced
1/4c dried currants or raisins
2T brown sugar
zest of 1 small orange (I always leave this out because I never have it)
1/4t cinnamon
1/8t nutmeg (I approximate on the spices, a dash of this, a shake of that)
Melt 2T butter in a large skillet over medium heat, add apple mixture and cook until fruit is golden brown, about 5 min. Stir in 1/4c apple cider or orange juice (I usually use OJ). Simmer, stirring often, until fruit is tender, about 8 min.
Remove squash from oven, pour off water in pan. Turn squash face up and fill with apple mixture. Return to oven and bake until squash is tender, about 15 min more.
Baked Butternut Squash stuffed with Sausage and Apples
Also from The Joy of Cooking.
Halve lengthwise and remove seeds and strings from 2 butternut squash. Arrange cut side up in a baking dish and brush lightly with 1T olive oil. Cover with lid or foil and bake until almost tender, 30-40min at 375.
Meanwhile, crumble 1c bulk sausage into a skillet and cook over medium heat until no longer pink. Without draining off the fat, add 1 large, tart green apple, peeled cored, & cubed. Cook stirring, for several minutes just until crisp-tender. Remove from heat.
When the squash is cooked, let it cool slightly, then scoop out the flesh leaving 3/8in thick shells (careful not to put your scooping spoon through the skin). Lightly mix the squash into the sausage, breaking it up as little as possible.
Mix in:
2T soft butter
1T brown sugar
1/4t ground sage
Salt and pepper to taste.
Pile the stuffing into the squash halves. Dot with 1T butter and 1T brown sugar. Bake, uncovered, until piping hot and brown and crusty on top, 20-25 min. Let cool a bit before serving.
**I usually use only 1/2 pckg of sausage and piling it into the squash halves is great for presentation, but is just baked in a corning ware dish, though it can get drier that way.
Penne with Garlicky Butternut Squash
From the Food Network website, courtesy of Jeanne Lemlin.
Cook 1lb penne pasta in stockpot. Drain thoroughly in a colander.
Heat 1/4c olive oil in a large skillet over medium high heat.
Toss in 4c diced butternut squash (from a 1.5lb squash). Saute 5 min, or until it begins to golden. Sprinkle in 4 large garlic cloves, minced (I probably only use 2) and saute 2 min.
Pour in:
1/4c water
1/4t nutmeg
6 sage leaves minced or 1/4t powdered sage
1/4c minced fresh parsley (I always just shake in however much dried parsley I want)
1/2t salt
pepper to taste
Cover the pan. Cook the squash until tender, about 5 min more. Mix penne and squash and toss gently. Sprinkle Parmesan and pass more at the table.
Saturday, January 3, 2009
Curried Vegetables with Ziti
3 c. ziti pasta (8 oz)
1 T olive oil
1 med onion, cut into thin strips
1 clove minced garlic
2 t. curry pwdr
1 t. grated ginger root
3/4 c. water
3/4 c. apple juice, divided
1 T soy sauce
1 med carrot, cut into 1/2" slices
1 T cornstarch
2 c. cauliflowerets
1 c. froz peas, rinsed to separate
1/2 c. raisins (I used golden)
1 med. zucchini, cut into 1/2" slices
1 sm. red pepper, cut into thin strips
Cook pasta according to box. Heat oil over med-high heat. Cook onion, garlic, curry, ginger in oil, stirring frequently until onion is crisp tender. Stir in water, 1/2 c. apple juice, soy sauce, carrot. Heat to boiling; reduce heat to low. Cover and simmer 10 minutes. Mix cornstarch and 1/4 apple juice. Stir cornstarch mix and remainder of ingredients into carrot mix. Cover and simmer 3-5 minutes, stirring occasionally. Stir in pasta and serve.
1 T olive oil
1 med onion, cut into thin strips
1 clove minced garlic
2 t. curry pwdr
1 t. grated ginger root
3/4 c. water
3/4 c. apple juice, divided
1 T soy sauce
1 med carrot, cut into 1/2" slices
1 T cornstarch
2 c. cauliflowerets
1 c. froz peas, rinsed to separate
1/2 c. raisins (I used golden)
1 med. zucchini, cut into 1/2" slices
1 sm. red pepper, cut into thin strips
Cook pasta according to box. Heat oil over med-high heat. Cook onion, garlic, curry, ginger in oil, stirring frequently until onion is crisp tender. Stir in water, 1/2 c. apple juice, soy sauce, carrot. Heat to boiling; reduce heat to low. Cover and simmer 10 minutes. Mix cornstarch and 1/4 apple juice. Stir cornstarch mix and remainder of ingredients into carrot mix. Cover and simmer 3-5 minutes, stirring occasionally. Stir in pasta and serve.
Sunday, October 5, 2008
Spectacular Sides
Sidsie and I were talking the other day about cooking the same old boring things. She mentioned that she wanted to spruce up her sides, instead of always serving just plain old steamed veggies. So, here are a few of my straight from the pantry, amazing side dishes. By the way, I hardly ever measure things (including time). So all of this is approximate (sorry, Bonnie).
Carrots
Steam cut up carrots until tender. Toss with honey. Serve warm.
OR
Toss with shelled pistachios (get them at the Farmer's market). No extra salt needed.
Green beans
Saute green beans in 1-2T butter, add 1/4 c water and cover for, I don't know, 5 min? or until tender. Toss with toasted almond slivers (again, the blanched ones at YDFM are great, but you have to toast them yourself).
Asparagus
Wash and snap off tough ends of spears. Steam spears in some water in a covered skillet for ~5min. Drain. Saute spears in 2T butter, basil, salt and pepper to taste (about 1/2t basil). Sprinkle with parmesan cheese and Serve warm.
(Betty Crocker, who I've adapted this from, adds 8oz sliced mushrooms and 1/4c chopped hazelnuts, but I don't like mushrooms and never have hazelnuts so I've always cooked it this way).
Summer Squash, Zucchini and Onions
Saute sliced summer squash, zucchini and onions in 2T olive oil and 1t basil. Salt and pepper to taste. Yum!
Carrots
Steam cut up carrots until tender. Toss with honey. Serve warm.
OR
Toss with shelled pistachios (get them at the Farmer's market). No extra salt needed.
Green beans
Saute green beans in 1-2T butter, add 1/4 c water and cover for, I don't know, 5 min? or until tender. Toss with toasted almond slivers (again, the blanched ones at YDFM are great, but you have to toast them yourself).
Asparagus
Wash and snap off tough ends of spears. Steam spears in some water in a covered skillet for ~5min. Drain. Saute spears in 2T butter, basil, salt and pepper to taste (about 1/2t basil). Sprinkle with parmesan cheese and Serve warm.
(Betty Crocker, who I've adapted this from, adds 8oz sliced mushrooms and 1/4c chopped hazelnuts, but I don't like mushrooms and never have hazelnuts so I've always cooked it this way).
Summer Squash, Zucchini and Onions
Saute sliced summer squash, zucchini and onions in 2T olive oil and 1t basil. Salt and pepper to taste. Yum!
Tuesday, July 15, 2008
Marinated Veggies (for the grill!)
INGREDIENTS
* 1/2 cup thickly sliced zucchini
* 1/2 cup sliced red bell pepper
* 1/2 cup sliced yellow bell pepper
* 1/2 cup sliced yellow squash
* 1/2 cup sliced red onion
* 16 large fresh button mushrooms
* 16 cherry tomatoes
* 1/2 cup olive oil
* 1/2 cup soy sauce
* 1/2 cup lemon juice
* 1/2 clove garlic, crushed
DIRECTIONS
1. Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
2. In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
3. Preheat grill for medium heat.
4. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender. (I usually make tin foil packets, poke a few holes and grill them that way but one day I want to get a grill basket for this)
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