May 16, 2013

Strawberry Smoothies

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Since it is strawberry season, I thought I would post the Strawberry Smoothie recipe again as well as some updated photos.  Originally, I thought about updating the previous post with new photos, but then I decided since fresh strawberries are in abundance and I used fresh bananas (the last recipe I used frozen bananas and strawberries), I would highlight the differences.

Both versions are delicious and this latest version was a perfect mid morning snack.

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Growing up on the east end of Long Island, strawberry season was somewhat of a big deal.  There was (and is ) the annual Strawberry Festival in mid-June where they crown the Strawberry Queen. There are carnival rides, games, booths selling various items and, of course, fresh, delicious, strawberry shortcake.  It was always one of the first festivals of the summer and signified the weather getting warmer.  It was nice to see people out and about, thinking about summer vacation.  The weather on the east end is usually wonderful and there is an abundance of fresh crops and seafood available all season long.  Oh, how I long for the farm to table corn and tomatoes.  There is nothing like a summer tomato!

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Using frozen strawberries and bananas yielded a more milkshake like drink including a frothy top.  I was not able to get a frothy top with the fresh, but liked this version also.  So, it just depends what you are in the mood for and what you have on hand.  Maybe next time, I will use frozen bananas and fresh strawberries and see what happens.

Simply combine all ingredients in a blender and let it whirl for a few minutes until the desired consistency.  If it seems too thick, just add more ice cubes or almond milk (or other milk).

What you will need:  1 ripe banana (fresh or frozen), 1 cup strawberries ( fresh or frozen), 1 cup almond milk (you could use regular or any non-dairy milk), 1 teaspoon agave (or honey), 6 ice cubes and 1/4 cup orange juice (optional).  Place all ingredients in a blender and blend until smooth and creamy and frothy (if using frozen bananas and strawberries)!  This smoothie can be stored in the frig for later.  What a great breakfast this would make for people on the go, commuters, and kids getting ready during hurried mornings.

With the weather getting warmer here in New England,  I will be experimenting with many smoothie varieties and will post my favorites on the blog.

Here are some other great smoothie recipes you may want to try:

Green Keen Smoothie, Green Kale Smoothie, and here’s a great “ice cream” using bananas instead of cream – Banana, Peanut Butter and Chocolate Chip Ice Cream.

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Strawberry Smoothies
Author: 
Recipe type: Smoothie
Prep time: 
Total time: 

Serves: 2
 

A delicious, fruity smoothie, perfect for anytime, a meal replacement, a snack, breakfast, etc…
Ingredients
  • 1 ripe banana (fresh or frozen)
  • 1 cup strawberries (fresh or frozen)
  • 1 cup almond milk (or regular milk or any other non-dairy milk)
  • 1 teaspoon agave (or honey can be used)
  • 6 ice cubes
  • ¼ cup orange juice, fresh or store bought (optional)

Instructions
  1. Place all ingredients in a blender and blend for a few minutes until the mixture becomes smooth, creamy and the desired consistency.
  2. Pour in a glass and enjoy!
  3. Smoothie can be prepared ahead and stored in the frig.

 

I hope everyone is having a wonderful week!

 

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May 9, 2013

Kale, Bean and Farro Soup

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Farro is a new ingredient for me.  I actually purchased a bag of farro prior to finding this recipe.  I saw a bag in Trader Joe’s right near the rice and quinoa and thought it would be something worth trying.  Not too long after, I found this soup recipe in Rachael Ray’s Every Day Magazine.  In the September 2012 edition, there is also a biscotti recipe I tried – chocolate dipped almond biscotti made with no butter.  Both recipes came out awesome.

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What will you love about this soup?  It’s easy, healthy and, in our case, there were leftovers, so it made a great lunch the next day.  The original recipe calls for Tuscan Kale, but I used Lacinato Kale since that is what I had.  I also estimated how much kale I wanted to add; basically just added a large bunch, chopped.  The farro had a chewy, firm texture and I really liked it.

Cooked Farro

Cooked Farro

Looking for other easy, tasty soup recipes?

Try Creamless Tomato Soup, Butternut Squash and Apple Soup or Roasted Carrot Soup.

Black Bean Espresso Chili is a great vegetarian chili recipe.

Ingredients you will need for Kale, Bean and Farro Soup:

1 and 1/2 cup pearled farro, rinsed (I used a 10 minute cooking variety from Trader Joe’s)

1/4 cup EVOO (extra virgin olive oil), plus more for drizzling

2 cloves garlic, peeled and lightly crushed (I minced mine)

2 carrots, thinly sliced crosswise ( Since I like carrots – I used three large carrots)

1 onion, finely chopped

1/2 bunch lacinato kale, stemmed and coarsely chopped

1 can (15 ounce) cannelini beans

1 can (14.5 ounce) diced tomatoes

1 tablespoon finely chopped flat-leaf parsley ( I used about 1/2 teaspoon of dried parsley)

1/4 teaspoon crushed red pepper

Salt and pepper to taste

Note: For this recipe,  I used frozen carrots and onions that I had previously chopped.  This a great time saver.  In a recent recipe, I needed chopped carrots and onions, so I just chopped extra and put in plastic bags in the freezer.  I have a great supply of ingredients this way.  Currently, I have onions, carrots, green onions, avocados, ginger and lemon  and lime rinds (for zest).  I almost always have bananas in the freezer for smoothies and “ice cream”.   This is especially helpful if I want to make something and am missing just one ingredient, say, an onion.  I know I have an onion already chopped in the freezer.  No running out to the grocery store for one ingredient.

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Kale and Farro Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

This is a healthy, kale and farro soup.
Ingredients
  • 1 and ½ cups farro, rinsed
  • ¼ cup EVOO, (extra virgin olive oil), plus more for rinsing
  • 2 cloves garlic, minced
  • 2 carrots, thinly sliced
  • 1 onion, finely chopped
  • ½ bunch (8 oz.) lacinato kale, stemmed and coarsely chopped
  • 1 can (15 oz.) cannellini beans
  • 1 can (14.5 oz.) diced tomatoes
  • 1 tablespoon finely chopped flat-leaf parsley (I used about ½ teaspoon dried)
  • ¼ teaspoon crushed red pepper
  • Salt and pepper to taste

Instructions
  1. Cook 1 and ½ cups of farro (rinsed) according to directions on package.
  2. Remove 4 cups of the cooking water, then drain the farro in a colander.
  3. In a large dutch oven or soup pot, heat ¼ cup of EVOO (extra virgin olive oil) and the garlic over medium-low heat until the garlic is softened, about 3 minutes.
  4. Add the carrots and onion and cook until softened, about 7-10 minutes.
  5. Stir in the kale and ¼ cup water. Cover the pot and cook until wilted, about 10 minutes.
  6. Stir in the cannellini beans and their liquid, the diced tomatoes and their juices, the parsley and crushed red pepper.
  7. Lower the heat, cover partially and gently simmer for 10 minutes
  8. Add the drained farro and 3 cups of reserved liquid to the soup; add the the final cup of water if needed to thin the soup (I ended up adding about 4 cups of extra water as I felt the soup needed it). Season with salt and pepper. Simmer for 10 minutes over medium heat. When serving, drizzle 1 tablespoon of EVOO over soup in serving bowls.

 

 

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May 2, 2013

Strawberry Cornmeal Muffins

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I subscribe to Rachael Ray’s Every Day cooking magazine and  look forward to receiving the new installment every month.  There are mouthwatering photos and many recipes to try.  In the May 2013 issue, there is a recipe for Strawberry Cornmeal Cupcakes.  After making the recipe this week, I consider these delicious morsels to be more of a muffin.

What you will love about these muffin/cupcakes is that they are not too sweet and are a cross between a corn muffin and a fruit muffin.  When I think of cupcakes, I always think of, well, frosting or icing, of course!  These strawberry cornmeal muffins are dusted with powdered sugar.  They are nevertheless scrumptious; and I had two for breakfast this morning, cut in half, toasted with a bit of Earth Balance spread about.

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April 25, 2013

Monkey Munch

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Whole Foods puts out a magazine occasionally that is chock full of great tips, ideas, information and recipes.  It is free and available in the store.  In a recent edition, in the Whole Kids section “Mix It Up”, there were recipes for various trail mixes.  What a great opportunity to get kids involved; they can measure and mix  the ingredients.  The recipe that caught my eye was “Monkey Munch” and the recipe below is adapted from that.  I adjusted the recipe to my taste which means, in this case, adding coconut flakes and a few more chocolate chips.  To make this recipe vegan, simply use vegan chocolate chips.  The name for this delicious snack gets its name from the starring ingredient – banana chips.  This trail mix is great for adults and kids alike.

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April 18, 2013

Irish American Soda Bread Scones

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I actually made this recipe for Irish American Soda Bread Scones right before St. Patrick’s Day.  I will be making this again all year-long because they are the perfect breakfast scones.  In a search for a recipe for Irish Soda Bread for St. Patrick’s Day, I came across several that looked promising.  Well, it could have been something I did or didn’t do, but they were not edible.  That’s how bad they were.  Then I came across this recipe from Smitten Kitchen (adapted from Cook’s Illustrated) and I found exactly what I was looking for.  This was my first foray into making irish soda bread.  When I was in Whole Foods just prior to St. Patrick’s day, I spotted a beautiful irish soda bread loaf that was calling out to me.  I picked it up, looked it over and was tempted, I will say that.  In the end, I wanted to see if I could make this at home myself.

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April 11, 2013

Chocolate Chip Fudge Brownies

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Aren’t we lucky that brownies exist?  Then we are blessed with chocolate chip fudge brownies.  Yay!

When I was a kid, I saw the movie Willy Wonka and was mesmerized by the idea and decadence of a candy factory where someone liked Willy Wonka lived.  For some time after seeing the movie, I would have a recurring dream where I somehow got to visit the Wonka factory.  I remember vividly jumping into a vat of chocolate sauce and drinking the chocolate, eating flowers that were really candy and meandering all over the candy factory in sheer delight.  Of course, now I wouldn’t want to jump into a vat of chocolate sauce; how messy would that be?

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April 4, 2013

Chocolate Chip Cookies

DSC_0074_1134There are so many good chocolate chip cookie recipes out there. Whew! I have my favorites, but am always trying new recipes.  Isn’t it great to have a recipe on hand depending on whether you want a chewy cookie or a crispy cookie or maybe a cake-like cookie?  I like to have options and believe variety is the spice of life.  It’s one of the reasons I am always trying new recipes.  While I am not guaranteed of the outcome, many times I am very pleased when I find a keeper; a recipe so good I will not only make it again, but want to share it on this blog.  This chocolate chip cookie recipe fits the bill.

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March 27, 2013

Black Bean Espresso Chili

DSC_0136_900Adapted from:  Epicurious

Black Bean Espresso Chili

We are still the the throes of Lady Winter weather here in the Northeast, even though it is technically spring.  The snow is so pretty, but now it’s time for warmer weather and spring events.  I can see the spring bulb flowers peaking through the earth.  Recently,  as I was driving as light snow was falling, I saw a yellow blooming forsithia bush on a corner.  I should really carry my camera around because it would have made a pretty photo.  Everything around the yellow bush was white or gray.  I loved the contrast.

Soups, stews and chilis are still much on the menu and comforting  and much appreciated when coming in from the snow.  Check out my creamless tomato soup, butternut squash and apple soup, or roasted carrot soup if you are in a soup mood!

Wow, I recently tried a new black bean chili recipe.  I was looking for something vegetarian and healthy, of course, but also something that I could put into the dinner rotation, which means easy and foolproof.  The original recipe calls for 7 cans of black beans and makes A LOT of chili.  I usually cut recipes in half (if possible or feasible) when testing them, but I wanted even less than half of this recipe to try.  Voila, you have my version using 2 cans of black beans, which is enough for about four servings.  The flavors meld together in such an aromatic, sweet, spicy mixture of a marvelous concoction.  What can I say?  I loved it and will be making it again.

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March 18, 2013

Strawberry Smoothie

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Here’s a new smoothie to start your week!  The inspiration for this strawberry smoothie comes from Whole Living.  I adjusted the ingredients and have made a few different versions every time I have made it.  The version here is my favorite.   There are no “greens” in this smoothie like the kale or spinach smoothies (also delicious) I have previously posted.  This strawberry smoothie reminds me of a strawberry milkshake, especially if you keep the consistency thick.  I also like to really whip it up so a foam forms on top.  I substituted agave for honey that was in the original recipe.  I also added 6 ice cubes to help give it a frosty milk shake-y taste.  Another great idea would be to freeze the banana ahead of time in a plastic bag, remove, cut into chunks and then place in the blender with the other ingredients.  This would make the smoothie more of a frozen drink.

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March 8, 2013

Banana, Peanut Butter, Chocolate Chip “Ice Cream” – Vegan

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Banana, Peanut Butter, Chocolate Chip “Ice Cream”

I have made this banana, peanut butter, chocolate chip “ice cream” several times in the last few weeks since discovering it on another blog.  It is so simple, easy and pure (without chemicals).  There are three ingredients and all you do is put the ingredients in a blender or food processor and watch as the ingredients go from chunks to smooth and creamy resembling ice cream.  I am sure you could use almond butter and it would come out  great as well.  The taste is not exactly like ice cream and initially it may be worth making half the recipe to see if you like it.  That is what I usually do when testing recipes and I did that with this one as well.  I loved it and have even topped it with a warm vegan chocolate sauce.  It was so good.  If you are someone that likes the combination of peanut butter and chocolate, you should give this a try.  The banana acts as the “cream” and becomes a subtle flavor where the peanut butter and chocolate emerge to the forefront.  Works for me!

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