Green Smoothie

My green smoothie. I love. I crave. 

(I even got my husband to drink them every day...he actually likes them!)

Ingredients:

Kale (1 large stalk)

4 baby carrots

1 cup grapes (red or green)

4 strawberries

1/4 green apple

1 tablespoon "sugar in the raw" (Turbinado sugar)

2 tablespoons vanilla creamer

1/4 cup vanilla non-fat yogurt

Approximately 16 - 18 ice cubes

Blend all ingredients, except ice cubes on high until very smooth. *Note: If using a Vita-Mix, use the plunger to push everything down. If using a regular blender, pulse and stop/stir occasionally to get the food to start mixing.

Once smooth, add ice cube and pulse/blend until smooth. 

**I buy my cane sugar in a big bag from Costco. It's cheaper and it lasts forever.

Sometimes, when I know my mornings will be rushed, I put everything in the blender (except the ice) and store it in the fridge over night. Then, in the morning, I blend, add the ice and I can run out the door with smoothie in hand. I'm extra happy all day :)

Spring Asparagus Panzanella Salad

A traditional panzanella salad is made with bread and tomatoes and popular in the summer. Since it's not summer yet, and tomatoes are really not that good right now, I decided to mix things up and make a spring panzanella with asparagus (which is in season!), fresh yellow bell peppers, northern white beans, and a sweet, red onion vinaigrette. I promise, you will love this salad. And, it's husband approved! The best thing about this salad is the crunchy, cheesy, home made croutons...yum :)

VINAIGRETTE

1/2 cup red onion, finely diced 

2 tablespoons rice vinegar

2 tablespoons fresh lemon juice

1/4 cup olive oil

1/2 teaspoon dijon mustard

2 teaspoons sugar

CROUTONS
3 tablespoons olive oil
2 cloves garlic, minced
4 cups day old bread, crust removed and cubed
1/4 cup parmesan cheese
1 teaspoon kosher salt
fresh ground pepper

SALAD
1 bundle asparagus (about 1 pound)
1 (15 oz) can white beans, rinsed and drained well
1 yellow bell pepper, julienned


For the vinaigrette, mix all ingredients together and set aside. Let onions marinate for about 30 to 60 minutes.

Preheat oven to 400 degrees and line baking sheet with tin foil. Mix the bread cubes (*try using a good rustic bread for your croutons) with garlic, parmesan cheese, salt, and pepper. Add olive oil and toss well. Transfer bread to baking sheet. Bake for 10 to 15 minutes, turning once or twice until croutons are crisp and lightly colored. Set aside and cool completely.

Cut off tough ends of asparagus and cook in boiling water for 2 to 3 minutes, or until crisp-tender. Do not over cook. Transfer cooked asparagus to a bowl of ice water, drain and pat dry.

Cut asparagus and julienned bell pepper into 1 inch segments. Place in large bowl and mix in beans and cooled parmesan croutons. Just before serving, toss with vinaigrette. Season with kosher salt and fresh ground pepper to taste.

Cucumber Salad

 My cucumber salad is fresh and healthy--just in time for summer.

And, it's perfect for lunch, or as a side dish for dinner.

1 English cucumber, peeled and diced

1/2 pint grape tomatoes

1 cup cottage cheese, rinsed and drained

2 tablespoons olive oil

1 tablespoon rice vinegar

kosher salt

fresh ground pepper

Toss everything together. Season with salt and pepper to taste.

Baked Creamed Corn

Before you go away, just listen to what I have to say about corn. I love corn. . .love it, love it, love it--especially creamed corn. But, when it comes to creamed corn, I'll be honest. . .I was not a big fan at first and basically would have nothing to do with it. But, when my son was born, we were treated to the most delicious meal ---creamed corn and barbecued Tri-tip. And, after just having a baby, I was up for eating almost anything. Oh! I thought I had died and gone to heaven. I will never forget that most delicious meal. So, before you turn your nose away at the creamed corn, just give it a chance :)

Try Gulliver's Creamed Corn

Or, try this version of my Aunt Bonnie's Baked Cream Corn (both are equally delicious!)

1 box Jiffy corn bread mix
1 can creamed corn, undrained
1 can corn, undrained
1/2 cup butter, melted
1 cup sour cream
pinch or 2 of kosher salt
2/3 cup grated Mozzarella cheese


Preheat oven to 350 degrees


Melt butter in microwave safe bowl. Add all ingredients, except cheese. Pour into a 4 quart casserole dish or a 9 x 9" glass baking dish. Bake for 50 minutes. Remove and sprinkle cheese on top. Bake for 10 more minutes. Remove from oven and let sit for about 20 minutes before serving.

Butternut Squash Soup

Need I say more than Butternut Squash Soup?

Start by adding 2 tablespoons oil to large pot. Sauté about 1 cup baby carrots (or about 2 large carrots), 2 stalks celery, one medium onion, one butternut squash peeled and cubed, 1 cinnamon stick and 1 tablespoon honey. Add fresh ground pepper and cook for about 5 minutes on medium high. Add 4 cups chicken broth, bring to a boil. Reduce heat and simmer on medium low for about 45 minutes, or until carrots will easily mash when pressed against side of pot. 

Cool for a few minutes and remove cinnamon stick. In 2 or 3 batches, blend on high until completely smooth. Add 2 or 3 tablespoons cream cheese in one batch. Return to a medium sauce pan and reheat. Serves about 4.

Ingredients:

2 tablespoon oil

2 celery stalks, roughly chopped

1 medium onion, roughly chopped

1 cup baby carrots (about 2 large handfuls, or about 2 large carrots--roughly chopped)

1 butternut squash, peeled and cubed

1 cinnamon stick

1 tablespoon honey

4 cups vegetable or chicken broth

2 to 3 tablespoons cream cheese

salt to taste

optional--garnish with sour cream or whipped cream cheese

sweet potatoes with coconut and pecans

You'll need:

3 cups mashed yams or sweet potatoes

3/4 cup milk

1/3 cup brown sugar

1/4 cup butter, softened

1 egg

1 teaspoon vanilla

1/2 teaspoon salt

Topping
1/3 cup brown sugar
3 tablespoons flour
1/4 cup grated coconut
1/3 cup pecans, chopped
3 tablespoons butter, melted

For yams (you'll need about 2 large or 3 medium yams), peel and dice into 1 to 2 inch pieces. Place in medium saucepan and fill with about 1 to 2 inches of water. (Water should come just to top of yams.) Bring to a boil, cover and steam on medium high for about 10 to 12 minutes (do not overcook.) Yams should be fork tender and easily mashable with a fork. Mash with fork. Measure out 3 cups and place in a medium mixing bowl. Add milk, brown sugar, butter, egg, vanilla and salt. Combine well. Place mixture in an 8" x 12" baking dish or casserole dish (a smaller baking dish is okay too.)
For topping, combine flour and brown sugar. Add coconut, pecans and butter. Mix well, until flour has absorbed butter. Sprinkle topping evenly over yam mixture.
Bake @ 350 degrees for 35 to 40 minutes.

Baked Potatoes with Parsley and Marjoram

Ingredients

2 - 3 pounds baby red potatoes

1/4 cup melted butter

1/4 teaspoon marjoram

1/2 tablespoon dried parsley flakes OR 1/4 cup fresh chopped parsley

1/2 - 3/4 teaspoon kosher salt

Start by washing your potatoes well and removing any imperfections and small sprouts. Cut larger potatoes in half. Place in a baking dish. Pour 1/4 cup melted butter over potatoes. Add 1/4 teaspoon marjoram and 1/2 tablespoon parsley flakes (or 1/4 cup fresh chopped parsley). Season with 1/2 - 3/4  teaspoon kosher salt. Give everything a good toss. Cover tightly with tin foil and bake for about 1 hour at 350 degrees.  Potatoes will be fork tender when done. Try this other version of potatoes with parsley and marjoram HERE.

Creamed Corn

So, I know you're thinking, "Creamed Corn...seriously? That stuff from a can?" Well, think again, because once you've tried this version of creamed corn, you'll never think of it in the same way again. 

Pair this dish with couscous and your favorite grilled meat.

Ingredients

2 tablespoons butter

2 tablespoons flour

1 cup heavy whipping cream

1 cup milk

3 tablespoons sugar

3/4 teaspoon salt

32 oz. tender white frozen corn (do not use shoe peg corn)

1 cup uncooked cous cous

1 tablespoon butter

1 teaspoon salt

For the creamed corn, start by melting butter over medium heat. Add flour and cook for 1 minute. Slowly stir in heavy cream, milk, sugar and salt. Cook over medium heat until bubbly. Add corn and stir until well combined. Continue stirring occasionally, until corn is completely heated through. 

Meanwhile cook the couscous. Add 1 cup of water, 1 tablespoon of butter and 1 teaspoon of salt to a sauce pan. Bring water to a boil. Add 1 cup couscous. Stir until combined with water. Cover pan and remove from heat. Let sit for 5 minutes.

Serve together with favorite barbequed/grilled meat. We love to use pork tenderloin or tri-tip with a teriyaki or Santa Maria marinade.

Roasted Vegetables

Roasted veggies are one of my favorite side dishes. Whether you are roasting one vegetable or many, this dish is super easy, healthy, and delicious. 

With this version, I am using fresh organic carrots, parsnips, baby red potatoes and a small butternut squash. If you haven't ever had parsnips, just leave them out. If you feel daring, try them! Parsnips taste a little like carrots, however, they are sweeter when cooked. My husband doesn't like parsnips, so I end up eating all of them.

Peel the carrots and the parsnips. Wash all veggies. 

Slice carrots and parsnips into 1 inch sections. Quarter potatoes. 

To prepare the squash, first cut off ends. 

Cut squash in half (or near top of neck.) 

Slice head in half.

Scoop out seeds.

With the squash standing up as shown, slice off skin from the top down. (This technique can also be used to peel melons & pineapples.) Dice squash into 1 inch pieces. 

Place all veggies in a roasting pan, casserole dish or large cookie sheet (with sides.) Drizzle with olive oil. Season generously with kosher salt and fresh ground pepper. Toss. 

Roast at 400 degrees for 45-50 minutes, or until carrots are fork tender.