Recipes

Fruit Smoothies – A Healthy Summer Snack

Last modified on 2010-06-02 03:52:25 GMT. 0 comments. Top.

Fresh Berries
Fresh Berries

Fruit smoothies are a cool way to make sure your kids (and yourself) keep getting all the nutritional benefits of fresh fruit during the summer. Smoothies are not only nutritious, but they are quick to prepare, highly flexible to suit any taste, and are a great way to cool off on hot summer days.

Although smoothie recipes can be quite exotic in their flavors (such as Mango-Passion Fruit, and Honeydew-Kiwi) this simple Mixed Berry smoothie is as simple as it is flexible. It’s an easy way to introduce your child to new flavors, or modify it to focus on the flavors they like. This receipe comes from the folks at Bon Appetit, but one sip and it will be all yours.

Mixed-Berry Smoothie

Frozen açai puree is available in the freezer section of most supermarkets.
 
2 servings

Ingredients

  • 1 1/2 cups crushed ice
  • 1/2 cup fresh blackberries
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • 1/4 cup pomegranate juice
  • 3 tablespoons frozen açai puree
  • 2 tablespoons flaxseed meal
  • 1 tablespoon honey

Preparation

Combine all ingredients in blender and process until smooth. Divide smoothie between 2 glasses and serve.

  • Nutritional Information

    One serving contains the following:
    Calories (kcal) 139.6
    %Calories from Fat 6.4
    Fat (g) 1.0 Saturated Fat (g) 0.0
    Cholesterol (mg) 0
    Carbohydrates (g) 32.5
    Dietary Fiber (g) 8.0
    Total Sugars (g) 19.8
    Net Carbs (g) 24.5
    Protein (g) 3.4
  • Sweet Potato Fries

    Last modified on 2010-03-21 02:37:10 GMT. 0 comments. Top.

    Mr Sweet Potato-Henge

    Mr Sweet Potato-Henge

    This is what happens after a long day at work when you promised your kids you’d make sweet potato fries when you get home. They don’t forget, & you tend to get silly.

    The result – how Stonehenge was really built, if the world was inhabited by Mr Potato-Heads instead of people.

    Sweet potato fries are a nutritious, easy to prepare, alternative to frozen, packaged french fries, that go great with everything from burgers to ham and turkey. Here’s how to do it.

    Ingredients:

    • 3 – 4 Med to large sweet potatos, scrubbed but not peeled
    • 1/2 Cup Vegetable oil
    • Ground Nutmeg
    • Ground Cinnamon

    Directions:

    • Preheat oven to 400F
    • Cut sweet potatos in half lengthwise, then into 1/2 thick fries
    • Place fries into a large mixing bowl, then pour vegetable oil over top and toss to coat all fries.
    • Sprinkle in nutmeg and cinnamon while tossing to insure that all fries are evenly flavored (both of these can be added to taste, if unsure, start with 1 tsp each)
    • Spread fries evenly onto two non-stick baking pans and place on center and lower rack in oven.
    • Bake ~20* minutes, remove and flip fries.
    • Return to oven, but switch shelves.
    • Bake another ~20* minutes, fries should be browned on both sides and is easily pierced with a fork. (*oven temperatures vary so check occasionally to make sure they don’t burn).
    • Transfer to a bowl and serve

    Can also be cut into wedges, but reduce oven temp to 350F and increase cooking time to ~25 min per side.

    These also make a great side dish at Thanksgiving or Christmas.

    Aunt Millie’s Chic Pea Salad

    Last modified on 2009-03-11 02:29:30 GMT. 0 comments. Top.

    This is the recipe that started it all for me. It was the first dish that I enjoyed so much I wanted to learn how to make it for myself. Once my aunt gave me the recipe, I made it as often as I could, sometimes having as a meal in itself, not simply the side dish it was intended to be. I hope you enjoy it as much as I have.

    Ingredients

    2 cans chic peas, drained
    1 6 oz jar marinated Artichoke Hearts
    1 Cup of thinly sliced celery
    2 Tbsp Italian Dressing
    1 12oz jar olive salad, drained, and coasrely chopped

    Combine chic peas with artichoke hearts and their liquid, celery and salad dressing in a medium sized frying pan. Heat until bubbly.

    Fold chopped olive salad into artichoke mixture.

    Spoon into bowl and serve warm.

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    Molten Mushrooms

    Last modified on 2009-05-15 02:44:07 GMT. 0 comments. Top.

    Molten MushroomsGrowing up I didn’t really eat anything hot and spicy, aside from the occassional chinese take-out. Not until I went to college did I enter the world of hot sauces. It started simply enough with jalapeno peppers, and Tabasco sauce. Soon, if I wasn’t sweating, it simply wasn’t hot enough.

    My Grandmother (Father’s side, from Northern Italy) would make this every once in a while, with the only heat being provided by a dash of crushed red pepper flakes. Once I got a hold of it, most of the tomato sauce was taken out and replaced with whatever hot sauce I had handy.

    This dish can be served as an appetizer (as described below), or as a topping on burgers, hot dogs, and even pizza. It is also an excellent filling for Stuffed Mushrooms. Don’t worry if you can’t decide how to have it the first time, because you’ll want to make it again.

    Molten Mushroom

    Ingredients

    3 Tbsp Olive oil
    1.5-2 lbs Whole White Mushrooms, coarsely chopped
    1 med yellow onion, finely chopped
    Dash of Salt
    ~1 tsp Pepper
    ~1 Tbsp Red Pepper Flakes
    1/2C Tomato Sauce
    ~4 oz (or more) of Favorite Hot Sauce – to taste

    Tortilla Chips or Plain Crackers to serve

    Chopped Mushrooms in skillet

    Chopped Mushrooms in skillet

     

     

    Preheat a large skillet over med-high heat. Add Olive oil and turn skillet to coat entire bottom. Add chopped mushrooms, onion, salt and pepper. Toss to coat.

     

     

    Fully evaporated & slightly browned mushrooms

    Fully evaporated & slightly browned mushrooms

     

    Allow mixture to saute ~15 – 20 min (stirring occassionally) until all liquid
    from mushrooms evaporates and mushrooms and onions start to brown slightly.

     

     

     

    Adding Hot Sauce

    Adding Hot Sauce

     

    Add tomato sauce (be careful since it will tend to splatter once it hits the hot pan). Mix to coat. Add hot sauce and mix thoroughly with wooden spoon. Remove from heat, scoop into serving bowl.

     

     

     Molten Mushrooms and crackers

    Serve either warm or cool – with tortilla chips or crackers.

    Leftovers (if there are any) can be refrigerated and either reheated, or served cold.

     

    NOTE: Mixture should have a chili-like consistency before removing from pan. If too ’soupy’ continue to heat until some of the liquid evaporates. If you’re adding more Hot Sauce to increase the heat, cut back on the tomato sauce slightly.
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