Green Smoothie

I know there are lots of versions of this, but the one I just made is really awesome. Here's how my friend taught me to do it:

• kale
• frozen mango (I get it at Trader Joe's; I'm sure you could also use fresh mango and ice)
• orange juice concentrate
• milk (I used soy, my friend uses rice)
• half an avocado (this is the secret! this is what makes it so creamy!)

You can also add ice if you want.  We threw in half a banana. Play around with it, but I'm delighted to discover the avocado trick. 

Now all I need is a Blendtec.  Seriously. It's no longer a mere issue of want.

What do you put in your smoothies?

Curry in a Hurry?

I love the book "I Dare You to Eat It" because it has been helping me plan meals using my food storage and, novel to me... plan my meals! So last night I got home around 7 and had to make a quick meal plus put Aaron to bed. This recipe was not only a life-saver, but Adam said it was "the best meal [he's] had in a long time!" It is easily converted to vegan or vegetarian, and uses canned, frozen, or fresh items.

Coconut Beef Curry

1 can beef chunks
1 can coconut milk
1 can diced potatoes
1 can sliced carrots
1 can peas
2 T. flour
4 t. curry powder
1/4 t. ground red pepper
1 envelope Lipton Onion Soup mix

cilantro, chopped

Combine everything but the cilantro in a medium pot (drain vegetables). Simmer for 10 minutes and serve over hot rice, garnished with fresh, chopped cilantro. *I also added coconut and peanuts to ours. Adam said, "Wow! This just went from a meal that I like a lot to a meal that I really want to eat a lot of!" So there you have it. Easy easy easy and amazing.


Oh, and I used frozen ingredients this time but the author of the book says it is a great way to disguise canned vegetables. Good, since I hate them and wouldn't know what to do with them in my food storage without recipes like this.

zucchini mozzarella medley

saute in ~1 T. olive oil until tender:

• 3 c. sliced zucchini/summer squash
• 1 c. sliced onion
• 1 clove garlic, minced
• 1/2 tsp. dried basil
• 1/4 tsp. dried oregano
• 1/4 tsp. salt

gently stir in 1 tomato, cut into wedges.

sprinkle with 4 oz. shredded mozzarella cheese (it's actually really good without cheese too).

remove from heat and let stand until melted.

serve immediately.

Baked Balsamic Asparagus

Ingredients:

• 1 bunch asparagus
• olive oil
• S+P
• cashews
• 1 T. soy sauce
• 1 tsp. balsamic vinegar
• freshly grated parmesan cheese

Wash and trim asparagus, then spread evenly on baking sheet. Drizzle with olive oil and toss to coat evenly. Season with S+P. Bake at 400 for about 5 minutes.

Remove from oven, toss and add cashews. Bake another 5-7 minutes or until tender-crisp. Remove from oven and drizzle soy sauce and balsamic vinegar over. Toss to evenly coat. Sprinkle with parmesan cheese. Serve hot.

roasted broccoli

"I'm not a broccoli fan" said Michelle. Then she tried this and changed her mind.

Ingredients:

• 3 heads broccoli
• 3 T. olive oil
• salt and pepper
• fresh shaved parmesan
• juice of one lemon (half to 3/4 is plenty)

Preheat oven 400. Cut broccoli into florets. Arrange on cookie sheet covered in parchment paper. Drizzle with olive oil and season with S+P. Toss to coat evenly. Transfer to oven and roast for 10 minutes.

Removed broccoli from oven and sprinkle with cheese. Bake ~5 min. or until cheese forms a crisp shell over broccoli.

When broccoli is slightly toasted, remove and sprinkle with lemon juice. Serve hot.

**I don't always have cheese on hand but it's still really good without. Just Take it out after 10 minutes, sprinkle on some lemon juice and put back in oven for a minute or so. ***

Broccoli Raisin Salad

"Finally, your favorite food and my favorite food have come together in perfect unity."

That's a quote (I'm reconstructing) from Patrick when April made this at Lou and Pete's house. We also had the delight of trying it when she was here, so here's the secret recipe:

• 1/2 large head broccoli washed and trimmed
• 1/4 c. chopped onion
• 1/4 c. raisins
• 1/4 c. chopped pecans or walnuts
• 1/4 lb. bacon, fried crisp and crumbled
• 1/4 c. + 2 T. low-fat mayonnaise
• 1 T. vinegar
• 1/4 c. sugar

Cut broccoli into florets, peel the stem and cut into 1/2-inch pieces. Combine broccoli, onions, raisins, nuts (optional), and bacon (optional).

In small separate bowl, make dressing of mayonnaise, vinegar, and sugar. Pour dressing over salad. Refrigerate until ready to serve. Toss before serving.

honey cashew green beans

i'm always in need of a good way in eat more vegetables. if you're like that too, try this one out. play around with it and see how much sauce you like; you can do a little less and get a more beanie flavor.

• 1 lb. green beans
• 3 T. butter (i substitute olive oil; use about 2 T)
• 1/2 c. salted cashews, chopped
• 2 T. honey

steam beans until tender. drain and set aside.

in small skillet, melt butter. add cashews and cook on low heat for 5 minutes. add honey and cook about 1 minute more, stirring continually.

pour sauce over steamed beans and toss until coated.

serve immediately.