This is my first attempt at a green smoothie. I'm obsessed with Naked's Green Machine, and was wondering if I could just make it at home? I based my shopping list on the ingredients on the back of the bottle, and this is what I ended up with!
Ingredients:
5 fugi apples
1 kiwi
1 mango
5 pineapple slices (plus juice)
2 bananas
1 clove garlic
1 piece ginger
1 bunch kale
2 broccoli crowns
1 bunch parsley
So, I got everything cleaned and prepared last night, and this morning I blended parts of the ingredients together with and equal amount of water, plus a little almond milk and agave nectar). Problem is, I'm not sure exactly how much of each ingredient are actually in the smoothie I'm drinking right now? AND, I didn't include all of the "boosters" like cholrella, spirulina, and blue-green algae.
The result? It tastes pretty good...I'm just not exactly nuts about the grassy texture. We're getting a Vitamix soon, so I'll have to try it again then!
Monday, February 7, 2011
Friday, February 4, 2011
Sheep's Milk Yogurt Marinated Chicken
This recipe is, once again, inspired by my all-time hero, The Pioneer Woman.
Ingredients:
1/2 c. sheep's milk yogurt (I used Trader Joe's)
1 c. almond milk
1 tbsp each of the following: black pepper, coriander, cumin, cardamom, cloves, cinnamon, nutmeg, salt, mustard seed
3 boneless, skinless chicken breasts
Marinate for 48 hours double bagged in the fridge.
Pat dry. Butterfly, and saute in 1 tbsp. olive oil over medium heat for appx. 8-10 minutes.
Ingredients:
1/2 c. sheep's milk yogurt (I used Trader Joe's)
1 c. almond milk
1 tbsp each of the following: black pepper, coriander, cumin, cardamom, cloves, cinnamon, nutmeg, salt, mustard seed
3 boneless, skinless chicken breasts
Marinate for 48 hours double bagged in the fridge.
Pat dry. Butterfly, and saute in 1 tbsp. olive oil over medium heat for appx. 8-10 minutes.
Tuesday, February 1, 2011
Pantry Pasta Salad
So, I had about 3/4 a box of farfalle left and I needed to make lunch for tomorrow. This is what happened next.
Ingredients:
3/4 box of farfalle (or, you know, a whole box like a normal person)
2 tbsp. minced onion
8 chopped green olives w/ pimento
4 chopped pepperocini
1/4 c. capers
8 chopped sun-dried tomatos (reserving the preserving oil for dressing)
2 c. shredded cabbage
Dressing:
1/4 c. white balsamic vinegar
1/4 c. olive oil
reserved sun-dried tomato oil
1 tsp. basil
sea salt
freshly cracked pepper
Directions really aren't necessary. Just cook the pasta and mix everything together. I sprinkled mine with some shaved pecorino romano cheese. You now know what I'm having for lunch tomorrow.
Calories: 230/serving (makes 8 servings)
Ingredients:
3/4 box of farfalle (or, you know, a whole box like a normal person)
2 tbsp. minced onion
8 chopped green olives w/ pimento
4 chopped pepperocini
1/4 c. capers
8 chopped sun-dried tomatos (reserving the preserving oil for dressing)
2 c. shredded cabbage
Dressing:
1/4 c. white balsamic vinegar
1/4 c. olive oil
reserved sun-dried tomato oil
1 tsp. basil
sea salt
freshly cracked pepper
Directions really aren't necessary. Just cook the pasta and mix everything together. I sprinkled mine with some shaved pecorino romano cheese. You now know what I'm having for lunch tomorrow.
Calories: 230/serving (makes 8 servings)
Chai Tea Concentrate
This recipe is inspired by this recipe from The Pioneer Woman Cooks. She is my hero, role model, and imaginary mentor in all things food blogging. Here is my take on her recipe!
Ingredients:
4 1/2 c. water
1 stick cinnamon
1 tbsp. ginger
7 cardamom pods
15 whole cloves
1/4 tsp. freshly cracked pepper
zest of 1 orange
10 tsp. loose jasmine tea
2/3 c. organic molasses
1 tbsp. honey
1 tbsp. vanilla
Directions:
Bring water to a boil. Add spices and tea. Remove from heat and allow to steep for 30 minutes. Add molasses, honey, and vanilla. Whisk, cool, and refrigerate.
To serve, combine 1/4 c. chai tea concentrate with 1 c. milk (I use almond milk). Heat for 3 minutes, and grate fresh nutmeg on top. You could even get super fancy and dollop fresh whipped cream. It's heavenly.
Ingredients:
4 1/2 c. water
1 stick cinnamon
1 tbsp. ginger
7 cardamom pods
15 whole cloves
1/4 tsp. freshly cracked pepper
zest of 1 orange
10 tsp. loose jasmine tea
2/3 c. organic molasses
1 tbsp. honey
1 tbsp. vanilla
Directions:
Bring water to a boil. Add spices and tea. Remove from heat and allow to steep for 30 minutes. Add molasses, honey, and vanilla. Whisk, cool, and refrigerate.
To serve, combine 1/4 c. chai tea concentrate with 1 c. milk (I use almond milk). Heat for 3 minutes, and grate fresh nutmeg on top. You could even get super fancy and dollop fresh whipped cream. It's heavenly.
Monday, January 24, 2011
Irish Car Bomb Cupcakes!
I think John had a very happy 24th birthday with these cupcakes (inspired by this Smitten Kitchen recipe)!
Ingredients:
1 c. Brooklyn Chocolate Stout
2 sticks softened, unsalted butter
3/4 c. unsweetened cocoa powder
2 c. flour
2 c. sugar
1.5 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 c. sour cream (PLEASE....not low fat....just....no)
8 oz. unsweetened baking chocolate, chopped
1/4 c. corn syrup
2/3 c. heavy whipping cream
1 shot. irish whiskey
4 c. powdered sugar
1 stick softened, unsalted butter
1 shot Bailey's
1 shot heavy whipping cream (or...more Bailey's!)
Directions:
Bring stout and 2 sticks butter to a boil. Let cool
Shift together cocoa powder, flour, sugar, baking soda, and salt. Set aside.
Whisk together eggs and sour cream. Add to cooled stout/butter mixture. On low speed, whip together dry and wet ingredients until just combined. Mix rest of the way by hand.
Fill 2 lined cupcake sheets 2/3 the way with batter. Bake for 27 minutes on 350, or until done. Let cool.
After cooled, remove center of cupcake with an apple corer or round cookie cutter.
For Ganache:
Melt unsweetened chocolate in a double boiler. Add corn syrup while on the heat. Remove from heat and add heavy cream and whiskey. Beat until smooth. Chill until the consistency of Play-Doh, then fill cupcakes.
For Frosting:
Beat butter until fluffy and white. Slowly add sugar, until the consistency of toothpaste. Add cream and Bailey's, whipping until combined. Add more liquid or sugar, depending on desired consistency.
Frost cupcakes.
Pass out.
Ingredients:
1 c. Brooklyn Chocolate Stout
2 sticks softened, unsalted butter
3/4 c. unsweetened cocoa powder
2 c. flour
2 c. sugar
1.5 tsp. baking soda
3/4 tsp. salt
2 large eggs
2/3 c. sour cream (PLEASE....not low fat....just....no)
8 oz. unsweetened baking chocolate, chopped
1/4 c. corn syrup
2/3 c. heavy whipping cream
1 shot. irish whiskey
4 c. powdered sugar
1 stick softened, unsalted butter
1 shot Bailey's
1 shot heavy whipping cream (or...more Bailey's!)
Directions:
Bring stout and 2 sticks butter to a boil. Let cool
Shift together cocoa powder, flour, sugar, baking soda, and salt. Set aside.
Whisk together eggs and sour cream. Add to cooled stout/butter mixture. On low speed, whip together dry and wet ingredients until just combined. Mix rest of the way by hand.
Fill 2 lined cupcake sheets 2/3 the way with batter. Bake for 27 minutes on 350, or until done. Let cool.
After cooled, remove center of cupcake with an apple corer or round cookie cutter.
For Ganache:
Melt unsweetened chocolate in a double boiler. Add corn syrup while on the heat. Remove from heat and add heavy cream and whiskey. Beat until smooth. Chill until the consistency of Play-Doh, then fill cupcakes.
For Frosting:
Beat butter until fluffy and white. Slowly add sugar, until the consistency of toothpaste. Add cream and Bailey's, whipping until combined. Add more liquid or sugar, depending on desired consistency.
Frost cupcakes.
Pass out.
Sunday, January 16, 2011
48 Hour Vegetarian
Yup....I was accidentally a vegetarian for about 48 hours, and I ate pretty damn well! The highlights:
Breakfast: #1 irish oatmeal, almond milk, almond butter, dried cranberries, raw honey and cinnamon. I die.
Breakfast #2: goats milk yogurt, berry medley, blueberry museli
Lunch #1: salad with sesame sauteed tofu and Trader Joe's Goddess Dressing (my fave-sies)
Lunch #2: smoothie of almond milk, frozen berries, apple, orange, and cranberries.
Dinner #1: mojito, chips, salsa, guac, and garden veggie fajitas with salsa verde and creme fraiche
Dinner #2: hummus, pita, merlot, farfalle with butter and basil, salad, and William Sonoma's vermouth chicken
Oops, that last one doesn't count. It doesn't matter though. If you can get your hands on the William Sonoma Chicken Cookbook, PLEASE make the vermouth chicken recipe. Except, please do NOT sauté that chicken in 3 tbsp. of butter. That is just way too much....1 tbsp. was fine for me!
Breakfast: #1 irish oatmeal, almond milk, almond butter, dried cranberries, raw honey and cinnamon. I die.
Breakfast #2: goats milk yogurt, berry medley, blueberry museli
Lunch #1: salad with sesame sauteed tofu and Trader Joe's Goddess Dressing (my fave-sies)
Lunch #2: smoothie of almond milk, frozen berries, apple, orange, and cranberries.
Dinner #1: mojito, chips, salsa, guac, and garden veggie fajitas with salsa verde and creme fraiche
Dinner #2: hummus, pita, merlot, farfalle with butter and basil, salad, and William Sonoma's vermouth chicken
Oops, that last one doesn't count. It doesn't matter though. If you can get your hands on the William Sonoma Chicken Cookbook, PLEASE make the vermouth chicken recipe. Except, please do NOT sauté that chicken in 3 tbsp. of butter. That is just way too much....1 tbsp. was fine for me!
Tuesday, January 11, 2011
Chicken Noodle Soup II
Well, it's that time of year again. The time of year when John says "Will you make me some chicken noodle soup sometime?", which translates to "I'm turning around and going back to the grocery store so we can get the ingredients for you to make chicken noodle soup ASAP." My life is tough.
I usually go with the more Italian herbs. This time, though, I wanted a little bit of a lighter taste, so I went with French herbs and lemongrass. I live life on the edge.
So here's the recipe for the most recent batch of Chicken Noodle Soup. It should be noted that I'm BS-ing 80% of this recipe...and really it's just whatever I grab and however much of it I grab. My middle name is "Risk-taker".
Hope you enjoy!
Ingredients:
3 1/2 boxes of Swanson's Organic Chicken Stock (I believe this is the top rated America's Test Kitchen stock?)
6 c. water
1 rotisserie chicken, meat removed
4 celery stalks, halved and sliced
3 carrots, peeled, quartered, and sliced
1/2 yellow onion, minced
1 clove garlic, minced
3 tbsp. unsalted butter
1 tbsp. olive oil
2 c. dry egg noodles (or a mixture of whatever sort of noddles you like...we used the "grab bag" selection at John's house, which included various sizes of penne and egg
Salt
Pepper
3 tbsp of herb, including tarragon, dills, lavender, thyme, parsley
1 bay leaf
1 stalk of lemongrass
Directions:
1) Bring chicken stock and water to a boil with the bay leaf and lemon grass stalk. Add noodles and cook until al dente. Turn off. Add chicken and herbs, salt and pepper and simmer on low.
2) Meanwhile, sautee over medium heat celery, carrots, onion, and garlic in butter and olive oil until very, very soft.
3) Add veggies and simmer on low for at least 30 minutes.
This soup is always best the next day!
I usually go with the more Italian herbs. This time, though, I wanted a little bit of a lighter taste, so I went with French herbs and lemongrass. I live life on the edge.
So here's the recipe for the most recent batch of Chicken Noodle Soup. It should be noted that I'm BS-ing 80% of this recipe...and really it's just whatever I grab and however much of it I grab. My middle name is "Risk-taker".
Hope you enjoy!
Ingredients:
3 1/2 boxes of Swanson's Organic Chicken Stock (I believe this is the top rated America's Test Kitchen stock?)
6 c. water
1 rotisserie chicken, meat removed
4 celery stalks, halved and sliced
3 carrots, peeled, quartered, and sliced
1/2 yellow onion, minced
1 clove garlic, minced
3 tbsp. unsalted butter
1 tbsp. olive oil
2 c. dry egg noodles (or a mixture of whatever sort of noddles you like...we used the "grab bag" selection at John's house, which included various sizes of penne and egg
Salt
Pepper
3 tbsp of herb, including tarragon, dills, lavender, thyme, parsley
1 bay leaf
1 stalk of lemongrass
Directions:
1) Bring chicken stock and water to a boil with the bay leaf and lemon grass stalk. Add noodles and cook until al dente. Turn off. Add chicken and herbs, salt and pepper and simmer on low.
2) Meanwhile, sautee over medium heat celery, carrots, onion, and garlic in butter and olive oil until very, very soft.
3) Add veggies and simmer on low for at least 30 minutes.
This soup is always best the next day!
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