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A friend at church gets her kids to drink this every morning. I've been meaning to try it with Annabeth. I like the idea of sneaking in vegetables for her....and me!
"Sneak-it-in Smoothie"
Pour 1 c. juice into blender (orange and pineapple are good choices--apple's not bad either)
Add spinach up to the top of the blender and blend until the spinach is no longer detectable.
Add everything else at this point:
about 1 c. frozen fruit (strawberries, pineapple, peaches are good choices--whatever you have)
1 frozen banana (it doesn't have to be frozen, but I think it makes the smoothie better when it's frozen)
handful of baby carrots
flax seed or ground flax (I buy this in bulk at Sprouts), optional
zucchini--about 2-4 inches, optional
anything else you might want to throw in there (leftover fruits or vegetables you want to throw in or canned or fresh fruit such as oranges, peaches, pineapple, collard greens, kale, baby food!--experiment, it's fun!)
Blend until smooth and enjoy!
Monday, July 18, 2011
Sweet and Spicy Chicken Wraps
These were REALLY spicy but I actually liked them a lot. You could probably cut out some of the cayenne pepper as it was pretty hot, but I liked how the flavors came together on this one. Definitely not for little kiddos but you could make them up for an adult lunch. Very easy to make with leftover chicken, and you most likely have the other ingredients in your cabinet. I did them with wheat wraps and they were great.
http://allrecipes.com/recipe/simple-sweet-and-spicy-chicken-wraps/detail.aspx
http://allrecipes.com/recipe/simple-sweet-and-spicy-chicken-wraps/detail.aspx
Healthy Enchiladas
Yes! I do read this blog so please keep posting! The last two recipes look amazing. Can't wait to try them. As far as healthy recipes go, I am looking for some, too. But here is one I tried and liked. All fresh ingredients - nothing from a can.
http://www.food.com/recipe/healthy-chicken-enchiladas-134212
http://www.food.com/recipe/healthy-chicken-enchiladas-134212
Two new AMAZING recipes
Of course they are both from Smitten Kitchen. The first is her eggplant bruschetta. The other night I made her lebanese-style stuffed eggplant. It was ok- not something I'm in a hurry to make again. It took a lot of time and effort and didn't come off the way I expected it to. So I had all of the inner scrapings of several eggplant that I needed to use up. I decided to make the bruschetta and I am so glad I did. It was so delicious. This *might* just be the best thing I've ever made with eggplant (and you know how much I love my eggplant parmesan). Let me tell you how I decided to make it. First of all, there weren't any skins on the eggplant. I'm not sure if this really changed the flavor at all but I think it helped the eggplant pieces to break down a little easier but it's up to you. The skin is very nutritious so next time I think I'll try it skin on. I chopped up kinda small and cooked them in a pot on the stove with a little olive oil. When they cooked down I added a couple of small (think smalled than plum size) tomatoes that were really ripe. Deseed them. Then I added LOTS of feta, the green onion, and only a small amount of the red wine vinegar (I made a melanza salata last week that also called for red wine vinegar but the flavor was overpowering). Add a little salt and pepper and take off the stove when the feta starts to melt. I happened to buy the most delicious onion baguette at the store that day. I just toasted slices and rubbed them with garlic (although this step is not necessary). We took it to the park with some fresh fruit and OMG!!! It tasted so delicious and fresh.
Ok so recipe #2: crispy black bean tacos with feta and slaw.
I was looking for something vegetarian since I've been eating so much meat here. This sounded good (and incredibly fast and easy) so I thought I would give it a try. Of course when I got to the store, I didn't consider the fact that there is a place in the world that does not sell black beans. Since I had all the stuff to make this already in my buggy- and since I couldn't really think of anything else to make- I headed to the meat section and picked up a chunk of beef. I rarely ever buy beef ( I made lasagna for Andrew this year for the first time and we've been married 7 years) so this was going on a limb- especially for a whopping 10 euro for only a pound and a half- think 15 bucks! Anyway it turned out amazing. I even heard moaning sounds from my family as they at it. Eden and Fox kept pointing to it and asking what it was- "It's not chicken?" they say. I marinated the beef a few hours in a little olive oil, the juice of one lime, 2 tsp of soy sauce, a little water, and a T or so of Montreal Steak seasoning (no they don't have this here- a friend shared some with me. I use this at home in DC for making thai chicken). I don't have a grill here so I put it under the broiler until it was medium/medium rare- oh, and I sprinkled a generous helping of more steak seasoning on both sides before broiling. Flip it once. So, I made the slaw (only I added a T of mayo) and was generous with the feta. Put it all together in a tortilla and toast your taco in a pan on the stove for a couple of minutes on each side. Really, I think you'll love it. I look forward to trying it with the black beans for a vegetarian version of it that would also be a lot cheaper and quicker to make. I served it with corn on the cob and some fresh fruit.
Next up, I'm trying her whole wheat raspberry ricotta scones. I'll let you know how they turn out, but I bet they're gonna be good.
Ok so recipe #2: crispy black bean tacos with feta and slaw.
I was looking for something vegetarian since I've been eating so much meat here. This sounded good (and incredibly fast and easy) so I thought I would give it a try. Of course when I got to the store, I didn't consider the fact that there is a place in the world that does not sell black beans. Since I had all the stuff to make this already in my buggy- and since I couldn't really think of anything else to make- I headed to the meat section and picked up a chunk of beef. I rarely ever buy beef ( I made lasagna for Andrew this year for the first time and we've been married 7 years) so this was going on a limb- especially for a whopping 10 euro for only a pound and a half- think 15 bucks! Anyway it turned out amazing. I even heard moaning sounds from my family as they at it. Eden and Fox kept pointing to it and asking what it was- "It's not chicken?" they say. I marinated the beef a few hours in a little olive oil, the juice of one lime, 2 tsp of soy sauce, a little water, and a T or so of Montreal Steak seasoning (no they don't have this here- a friend shared some with me. I use this at home in DC for making thai chicken). I don't have a grill here so I put it under the broiler until it was medium/medium rare- oh, and I sprinkled a generous helping of more steak seasoning on both sides before broiling. Flip it once. So, I made the slaw (only I added a T of mayo) and was generous with the feta. Put it all together in a tortilla and toast your taco in a pan on the stove for a couple of minutes on each side. Really, I think you'll love it. I look forward to trying it with the black beans for a vegetarian version of it that would also be a lot cheaper and quicker to make. I served it with corn on the cob and some fresh fruit.
Next up, I'm trying her whole wheat raspberry ricotta scones. I'll let you know how they turn out, but I bet they're gonna be good.
Friday, July 15, 2011
HEALTHY Recipes Please
Ok, I need healthy recipes. What do you have?- and DO NOT say stir fry or I will never call you again. I can't deal with all the stuff I've been shoveling in my mouth the past few months. I need to DETOX!!!
ps. do you guys still read this blog???
Mandy
ps. do you guys still read this blog???
Mandy
Monday, June 20, 2011
Portabella Mushroom Burger
I can't believe that I haven't posted this recipe yet. I discovered it in a William Sonoma Vegetarian cookbook a couple of years ago and have made them several times since. I wanted to make them for Andrew for Father's Day but was missing a few of the key ingredients so I mixed things up a bit and it still tasted awesome.
Ingredients:
Portabella Mushrooms (remove stems and scrape off the ribs)
Olive Oil
Balsamic Vinegar
Garlic
Roasted Red Peppers
Swiss cheese (Or the cheese of your choice)
Italian Rolls
Mayo
Pesto
Directions: Sorry that I don't have any amounts listed. I'm away from my cookbooks this summer but I promise that you can't go wrong with this. Mix about a 1/4 c of mayo with 1 T pesto (or more to your liking) and put in fridge. Grill the mushrooms in a skillet on the stovetop or in the George if you don't have a grill- I've never actually grilled them but I bet they would be tasty that way. Mix a couple of tablespoons of olive oil and a couple of tsp of balsamic vinegar. Add a couple cloves of crushed garlic. Brush this mixture onto the mushrooms as you are grilling them. Set aside mushrooms and grill your roasted red peppers quickly on the grill- just to heat them up. Meanwhile toast your rolls in the oven. Spread a generous amount of the pesto/mayo mix on the bun, add your mushroom, cheese, and red pepper and voila! I usually serve this meal with baked sweet potato fries. Tonight, I made these just a little differently. They didn't have portabella so I just got another kind of mushroom and cut it into slices. Since I don't have a brush I just poured the garlic oil vinegar mixture onto the mushrooms in the pan and cooked them until tender. No roasted red peppers here either and I was not in the mood to roast them myself so I picked up some roasted red paprika- it tasted better I think. No sliced cheese in my fridge so I used grated mozerella. And I didn't have any fancy rolls so I just used sandwhich bread. I put it all together in the sandwhich in the skillet and grilled it like you would a grilled cheese. It was seriously good. A great summer meal if you ask me.
Mandy
Ingredients:
Portabella Mushrooms (remove stems and scrape off the ribs)
Olive Oil
Balsamic Vinegar
Garlic
Roasted Red Peppers
Swiss cheese (Or the cheese of your choice)
Italian Rolls
Mayo
Pesto
Directions: Sorry that I don't have any amounts listed. I'm away from my cookbooks this summer but I promise that you can't go wrong with this. Mix about a 1/4 c of mayo with 1 T pesto (or more to your liking) and put in fridge. Grill the mushrooms in a skillet on the stovetop or in the George if you don't have a grill- I've never actually grilled them but I bet they would be tasty that way. Mix a couple of tablespoons of olive oil and a couple of tsp of balsamic vinegar. Add a couple cloves of crushed garlic. Brush this mixture onto the mushrooms as you are grilling them. Set aside mushrooms and grill your roasted red peppers quickly on the grill- just to heat them up. Meanwhile toast your rolls in the oven. Spread a generous amount of the pesto/mayo mix on the bun, add your mushroom, cheese, and red pepper and voila! I usually serve this meal with baked sweet potato fries. Tonight, I made these just a little differently. They didn't have portabella so I just got another kind of mushroom and cut it into slices. Since I don't have a brush I just poured the garlic oil vinegar mixture onto the mushrooms in the pan and cooked them until tender. No roasted red peppers here either and I was not in the mood to roast them myself so I picked up some roasted red paprika- it tasted better I think. No sliced cheese in my fridge so I used grated mozerella. And I didn't have any fancy rolls so I just used sandwhich bread. I put it all together in the sandwhich in the skillet and grilled it like you would a grilled cheese. It was seriously good. A great summer meal if you ask me.
Mandy
Wednesday, June 15, 2011
Kefta
Has it really been four months since any of us have posted any recipes? Surely I've made something interesting in that time but my memory fails me just now. No matter, I made the most delicious Kefta tonight and you just have to try it. Kefta is just a greek meatball and of course I found the recipe for these on my favorite blog ever (uh...besides yours that is)- smitten kitchen. The allspice and cinnamon give it a really unique flavor.
Tips: don't overdue the salt. It calls for 1 tsp and I wouldn't add any more than that. My only complaint was that it was a teensy bit salty. Also, I used ground turkey- not dark. Use half of the cayenne it calls for unless you like it really spicy. I don't have a grill here so I had to fry them on the stove top. Just roll each ball in a little flour and drop in the oil. Turn once after it's browned and then set them on some paper towels. Oh, and the tatziki sauce was gross. Maybe the yogurt here is a little different but... I don't think you really need a sauce with it. I served it with rice and a tomato/cucumber/feta cheese salad.
Tips: don't overdue the salt. It calls for 1 tsp and I wouldn't add any more than that. My only complaint was that it was a teensy bit salty. Also, I used ground turkey- not dark. Use half of the cayenne it calls for unless you like it really spicy. I don't have a grill here so I had to fry them on the stove top. Just roll each ball in a little flour and drop in the oil. Turn once after it's browned and then set them on some paper towels. Oh, and the tatziki sauce was gross. Maybe the yogurt here is a little different but... I don't think you really need a sauce with it. I served it with rice and a tomato/cucumber/feta cheese salad.
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