OK, so we'll start with the up-front honesty and just admit that I mostly stole this from Rachel Ray.
This is a stuffed french toast--that means you make some goomp to put in the middle, then squish it between two pieces of bread, then dip the 'sandwich' in the eggy stuff and fry it up...
MONKEY GOOMP (the stuffing part)
2 bananas
1/3-1/2 c peanut butter
a large drizzle of honey (maybe 1/4 c?)
Mix it together--a food processor works well, or an electric mixer...don't put it in the blender like I did the first time. You will regret it. Trust me. And mashing by hand won't get it very smooth.
If you're feeling health conscious, put it on wheat bread. If you're me, remind yourself that it's french toast, and supposed to be light, and put it on sprouted wheat or even *gasp* white. :-)
I should mention that I do not like bananas, nor most things with peanut butter in them...but I like this.
Ultimate Fruit Smoothie
A smoothie needs four things:
Something liquid
Something frozen
Something sweet
Something flavorful
I combine by using fresh fruit (flavor), frozen fruit (flavor, frozen), frozen juice concentrate (sweet, frozen), and yogurt or whole milk (liquid). (Sometimes I use yogurt AND milk, depending on the other ingredients and the proportions.) I don't like to use ice cubes, as that waters-down the flavor.
It is worth mentioning that not all fruits are created equal in the world of smoothies. I have found that grapes and melons make pretty poor smoothies. Apples give a strange texture if they are fresh, but are a great addition when frozen. Apple and grape juice concentrates are the best sweeteners--white grape and apple will not affect the flavor much either.
I love throwing a banana into almost any mixture. They are heathy, cheap, and add nice texture to a smoothie. I use them fresh at first, then they start getting a little brown, I put them in the freezer and use them frozen.
I start with a half cup or so of plain yogurt in the bottom of the blender, then add fresh fruit, then frozen fruit, then sweetener, then pour enough milk to just barely cover everything. (Note, if you have a lot of soft or juicy fruit, use less milk!)
Some favorite combinations:
Fresh peaches, frozen strawberries
Fresh kiwi, frozen strawberries, (can add fresh or frozen banana)
Banana and strawberry--either one fresh or frozen
Fresh raspberries, frozen apple
Fresh cherries, frozen apple, optional banana
Any mixture of berries
If you want to feel inspired, go down and look at the yogurt in the grocery store--any fruit combination that they make there is bound to be even better in a smoothie!
Something liquid
Something frozen
Something sweet
Something flavorful
I combine by using fresh fruit (flavor), frozen fruit (flavor, frozen), frozen juice concentrate (sweet, frozen), and yogurt or whole milk (liquid). (Sometimes I use yogurt AND milk, depending on the other ingredients and the proportions.) I don't like to use ice cubes, as that waters-down the flavor.
It is worth mentioning that not all fruits are created equal in the world of smoothies. I have found that grapes and melons make pretty poor smoothies. Apples give a strange texture if they are fresh, but are a great addition when frozen. Apple and grape juice concentrates are the best sweeteners--white grape and apple will not affect the flavor much either.
I love throwing a banana into almost any mixture. They are heathy, cheap, and add nice texture to a smoothie. I use them fresh at first, then they start getting a little brown, I put them in the freezer and use them frozen.
I start with a half cup or so of plain yogurt in the bottom of the blender, then add fresh fruit, then frozen fruit, then sweetener, then pour enough milk to just barely cover everything. (Note, if you have a lot of soft or juicy fruit, use less milk!)
Some favorite combinations:
Fresh peaches, frozen strawberries
Fresh kiwi, frozen strawberries, (can add fresh or frozen banana)
Banana and strawberry--either one fresh or frozen
Fresh raspberries, frozen apple
Fresh cherries, frozen apple, optional banana
Any mixture of berries
If you want to feel inspired, go down and look at the yogurt in the grocery store--any fruit combination that they make there is bound to be even better in a smoothie!
Pina Colada Smoothie
OK, this one still needs some refinement...but based on the first couple of trials, here's my new improved recipe.
1 can coconut milk or coconut cream (chilled)
1 can crushed pineapple
1/4 c sugar
6-10 ice cubes
Put the crushed pineapple (with it's juice) into the blender and pulverize it into oblivion. Well, at least blend until it's not chunky anymore (otherwise you'll have chunky smoothie, which is not very smooth...)
Shake coconut milk/cream (before opening can), and then add to blender, along with sugar and ice cubes. You don't need the sugar really, but my husband likes his smoothies pretty sweet. An alternative would be a little plain pineapple juice.
Blend until smooth!
(You can also toss in a banana for texture.)
1 can coconut milk or coconut cream (chilled)
1 can crushed pineapple
1/4 c sugar
6-10 ice cubes
Put the crushed pineapple (with it's juice) into the blender and pulverize it into oblivion. Well, at least blend until it's not chunky anymore (otherwise you'll have chunky smoothie, which is not very smooth...)
Shake coconut milk/cream (before opening can), and then add to blender, along with sugar and ice cubes. You don't need the sugar really, but my husband likes his smoothies pretty sweet. An alternative would be a little plain pineapple juice.
Blend until smooth!
(You can also toss in a banana for texture.)
Summer Garden Pasta Primavera
I adapted this from a recipe I found online, and it was yummy!
Depending on whether you use the chicken broth or not, this can also be a vegetarian recipe.
I always do these things slightly different each time, based on what veggies I have in the house...but here's what I did this time:
2 carrots, chopped into matchsticks (about 1 c)
1 sweet onion (walla walla) chopped in strips about 2" long
1/4 c olive oil
3 Tbs chopped garlic (a couple of clusters)
2 Tbs basil
1 c broccoli--bite size pieces
1 c cherry tomatoes, halved (or chopped tomatoes, or stewed tomatoes)
1 medium zucchini, sliced
1-2Tbs cornstarch
(opt) 1/4 cup chicken broth (I used two frozen cubes--ice cube size)
mozzarella and/or Parmesan cheese
about 1/2 package of linguine or fettuccine noodles, cooked
Get the noodles cooking.
Put the olive oil in a cast iron skillet and get it warm, then add the onion, garlic, and carrots. Stir and saute for a few minutes until carrots begin to soften. Add basil and stir. Add tomatoes, zucchini, and broccoli, and broth (or a little other liquid--unless you used stewed tomatoes, then you won't need extra liquid) along with the cornstarch, and stir and cook for about 5 more minutes, or until everything is well mixed and seems to thicken a little. Sprinkle in about 2/3 c cheese (I used mozzarella), and stir until all melted together.
Serve over noodles, sprinkle Parmesan on top.
These proportions serve about 4 people.
Depending on whether you use the chicken broth or not, this can also be a vegetarian recipe.
I always do these things slightly different each time, based on what veggies I have in the house...but here's what I did this time:
2 carrots, chopped into matchsticks (about 1 c)
1 sweet onion (walla walla) chopped in strips about 2" long
1/4 c olive oil
3 Tbs chopped garlic (a couple of clusters)
2 Tbs basil
1 c broccoli--bite size pieces
1 c cherry tomatoes, halved (or chopped tomatoes, or stewed tomatoes)
1 medium zucchini, sliced
1-2Tbs cornstarch
(opt) 1/4 cup chicken broth (I used two frozen cubes--ice cube size)
mozzarella and/or Parmesan cheese
about 1/2 package of linguine or fettuccine noodles, cooked
Get the noodles cooking.
Put the olive oil in a cast iron skillet and get it warm, then add the onion, garlic, and carrots. Stir and saute for a few minutes until carrots begin to soften. Add basil and stir. Add tomatoes, zucchini, and broccoli, and broth (or a little other liquid--unless you used stewed tomatoes, then you won't need extra liquid) along with the cornstarch, and stir and cook for about 5 more minutes, or until everything is well mixed and seems to thicken a little. Sprinkle in about 2/3 c cheese (I used mozzarella), and stir until all melted together.
Serve over noodles, sprinkle Parmesan on top.
These proportions serve about 4 people.
Introduction
I have a number of friends who have recipe blogs, and I finally decided to start one of my own. This is where I'll share old favorites, new creations, and recipes I don't want to lose!
Enjoy!
Brightonwoman
Enjoy!
Brightonwoman
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