Strawberry Season Smoothie
It’s strawberry season and I can’t get enough of these sweet berries. As a kid, my family would go to strawberry farms and pick our own, but I admit now I appreciate the ease of getting these organic berries from our Farmers Market and Farm Fresh Delivery.
In addition to being delicious, strawberries are a great source of vitamin C and this summer, my favorite way to eat strawberries is in the form of a simple smoothie. I blend them with a handful of mint from our garden (it’s back!) and Lowfat Vanilla Yogurt from Traders Point Creamery. The yogurt is a “drinkable” yogurt, and is very filling without being too thick. The mint adds a refreshing twist, making this smoothie perfect for any time of day.
Mom’s Italian Beef Sandwiches
Over the holidays I went home to visit my Mom and she had cooked up some wonderful Italian beef sandwiches that we used to have all the time when I was growing up. So when I was in Whole Foods this morning and saw that they are now carrying grass-fed beef I immediately called my Mom for that recipe. I knew it was a crock pot recipe but had no idea how easy it would be to make – just 3 ingredients in a crockpot!
Crockpot Italian Beef
Put the following ingredients into a crockpot and cook on high for approximately 6 hours (or until the beef shreds easily with forks):
-approximately 2 lbs of a shoulder roast (trim a little of the fat from the sides)
-1/2 cup juice from a jar of pepperoncinis (I used Hungarian medium hot peppers instead)
-1 package of dried Italian salad dressing seasoning (I used about 2 Tbsp. of a dried Italian herb mix)
Shred the roast with forks and serve with sliced pepperoncinis on a bun of your choice.
I’ve been using my crock-pot a little more lately because it’s so nice to have a nice hot meal ready to serve when I get home from work on these colder days this time of year. Do you have a favorite healthy crock pot recipe? If so, we’d love to hear about it. Leave it in the comments or send us an email.
January is National Soup Month!
January is national soup month and there is no better time for it — especially here in the Midwest where we are experiencing a cold streak.
Here at Green-Lemonade.com, we love soup all year round and invite you to warm up with some of these soup recipes we have featured in the past.
- Cabbage and Carrot Soup
- Farmers Market Bread Soup
- Simple Miso & Mochi Soup
- Ginger Peanut Soup
- Tofu, Potato & Mushroom Stew
- Tomato Bisque
- Turkey Noodle Soup
- Mushroom Soup
- Apple Butternut Squash Soup with Coconut Cilantro Chutney
- Simple Butternut Squash Soup
- Corn Chowder
And don’t forget, January 23 is National Soup Swap day!
It’s a winter wonderland here in central Ohio, so meatloaf sounded perfect after shoveling the driveway and a little sledding this afternoon. Meatloaf is never a very pretty dish, so I have no fancy pictures, but don’t let that keep you from trying this one.
This recipe was originally given to me by a friend and it’s become an old favorite that we’ve been making for years. I love this version of meatloaf because it has a great flavor and is a little healthier by incorporating better ingredients like turkey and oatmeal. It does have a somewhat long cooking time but I promise that it’s worth it and it’s super quick to put together.
Preheat the oven to 350.
First, make the tomato sauce by mixing the following in a small bowl:
6 oz. tomato paste
1/2 cup red wine (or water)
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
Add 1/2 cup of the sauce to the following in a big bowl:
1 lb. ground turkey
1 cup oatmeal
1/3 shredded mozzarella cheese
1/2 packet of Lipton herb flavored soup seasoning
Mix it all together with your hands and shape it into a loaf. Place it in a baking dish and bake for 45 minutes. Remove from the oven and cover the loaf with the rest of your sauce. Bake for 15 more minutes.
Delicata Squash Salad
Believe or not, we STILL have some delicata squash hanging around our counters. And while it was VERY tempting to make some more Inside-Out Ravioli, I decided to completely shift gears and try to make a salad instead. I found and followed a great recipe at Chow.com for a Roasted Delicata Squash Salad. I did make some changes though from the recipe posted online.
I used two shallots instead of one (since that plus the olive oil and vinegar make up the “dressing” and we seemed to need a little more than what the recipe called for). I also used Red Wine Vinegar instead of Sherry Vinegar. (Trader Joe’s didn’t have sherry vinegar and I didn’t feel like driving all over to find it.) The same was true with ricotta salata, so I used feta instead. (I didn’t add the Saba either.) And then instead of buying and using pumpkin seeds, I just roasted and used the delicata seeds instead. (They taste just as good!)
All in all, despite my variations, the salad was VERY tasty and I would have never thought of that combination without the Chow.com Recipe. This salad would be a wonderful Thanksgiving dinner addition as well. For those who want to add some greens to your feast, here are more last minute salad ideas for the Thursday meal. Happy Thanksgiving!
- Kale and Avocado Salad
- A Waldorf (Without) Salad
- Pear and Blue Cheese Salad
- “Beet This” Salad
- Traditional Spinach Salad
We’ve mentioned hummus a few times before, but I’ve been making a lot of it lately so here is my new recipe for an old favorite. It’s way better than the packaged stuff!
- 1 can of chickpeas
- 2-4 tablespoons of olive oil
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of tahini
- couple shakes of ground cumin powder
- couple shakes of cayenne powder
- couple shakes of garlic powder (or 1-2 cloves)
- couple teaspoons of salt
Throw it all together in a food processor and add just a touch of water to get it all moving along nicely. Puree to your desired consistency. It’s lovely with fresh veggies or try it with some won ton chips.
There has been an abundance of Delicata squash at our house lately, and I was ready to try something new with this wonderful winter vegetable. I searched high and low for a recipe that was a unique main entree and hit the jackpot with this recipe for Inside-Out Squash Ravioli Pasta on the Big Girls, Small Kitchen web site. The result was a delicious and filling “comfort food” meal that we will be sure to make again. Next time, we will probably add a little less nutmeg, to better suit our personal tastes.
Inside-Out Squash Ravioli Pasta
1 18-0z winter squash
2 teaspoons butter
2 cloves garlic, minced
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup low-fat milk
2 tablespoons cream
5-6 ounces pasta
1 tablespoon grated Parmesan
Freshly ground pepper
Bring about an inch of water to the boil in a large stockpot. Cut the squash into large wedges and remove the seeds. Arrange in a steamer basket. Steam for 8-12 minutes, until the squash is very tender. Remove the steamer basket and let the squash cool so you can handle it. Remove the flesh from the skin into a small bowl, then mash it well with a spoon.
Meanwhile, fill up the pot with water for pasta and start it boiling.
In a medium frying pan, melt the butter over very low heat. Add the garlic and cook, stirring occasionally, until the garlic is golden, about 8 minutes. (Don’t raise the heat and try to rush this.) Add the cayenne, nutmeg, and salt.
Now, add the milk, cream, and mashed squash to the pan, stirring to smooth. Raise the heat slightly, bring to the simmer. Simmer over medium heat until reduced, about 7 minutes. When you reach this point, you can add your pasta to the boiling water, so it’ll be ready at the same time as the sauce.
When the sauce is reduced and the pasta done, reserve a 1/2 cup of pasta water, and drain the pasta. Add it to the simmering sauce, spooning in reserved water if necessary. Season with pepper and more salt to taste, then divide between two bowls, sprinkle with Parmesan, and serve. (Serves 2)
Cabbage and Carrot Soup
After the Kentuckyaki Lettuce Wraps, I had a LOT of leftover shredded cabbage, carrots and tofu. I wanted to use it to make something different, but since I have little faith in my own kitchen inventions, I turned to Google, and as usual, I wasn’t disappointed. Not only did I find a perfect recipe, but also found a great new site to browse, with great photography to boot. (I think I may have stumbled upon a future Friday Fave!)
I followed the recipe for Hot and Sour Cabbage Soup almost exactly, however instead of red chili flakes I used a hot pepper from our garden and I substituted Soy Sauce for the Tamari because it saved me a trip to the store.
If you are expecting the type of Hot and Sour soup you get at Chinese restaurants, it didn’t taste like that (to me) because of the tomato base, but the end result was a soup that was healthy and filling. I made a large batch, and like any soup, it got better each day as all the flavors had a chance to really blend.
Kentuckyaki Lettuce Wraps
Anyone who regularly reads this blog knows that I love my Farm Fresh Delivery. The business as a whole has only improved over the past few years and I love the fact that they now send out an e-newsletter each week with stories about their products, food information and you know it, recipes. The recipe below is directly from the enewsletter from Farm Fresh Delivery. Even though I forgot to purchase the peanut sauce, substituted tofu for the chicken, and didn’t use any radish, it was still a tasty dish and a much healthier and cost-effective alternative to ordering it as take-away from a nearby restaurant!
Asian Lettuce Wraps
1 tablespoon olive, peanut or sesame oil
1 pound ground turkey or chicken
2 tablespoons minced garlic
2 tablespoons minced ginger
2/3 cup Bourbon Barrel Foods Kentuckyaki *
Vegetables for filling: grated carrots, sliced radish, julienned cucumber, shredded cabbage
Romaine lettuce leaves, rinsed and dried
Farm to Kitchen Foods Peanut Vinaigrette *
Heat oil in a large skillet and brown ground turkey. Add garlic and ginger and saute briefly. Add Kentuckyaki sauce and simmer for 10 minutes while preparing vegetables. Place filling and vegetables in center of a large platter, then surround with lettuce leaves. Serve with peanut vinaigrette for dipping. Serves 4.
* Available through Farm Fresh Delivery
My mom made this delicious dish last time she was here and aside from loving all the ingredients, I think it makes a perfect side to any summertime barbecue! While it can be eaten with chips, I prefer mine straight up.
All of these ingredients can be adjusted to taste.
2 tbsp red vinegar
1 1/2 tsp olive oil
1/8 tsp pepper
1 1/2 tsp hot sauce (I am a wimp when it comes to hot sauce, so we eliminated this ingredient.)
1 clove garlic
1 tbsp ground cumin
1 can garbanzo beans
1 can corn (or fresh if you’ve got it!)
1 can black olives
2/3 c cilantro
Mince garlic, chop de-seeded tomatoes, olives, avocado and fresh cilantro
Drain corn and chickpeas. Mix all ingredients and salt to taste.