Tropical Fruit Smoothie, equal portions of pineapple, mango, banana, and peach.
This is one of those recipes that are just too easy not to share. I know it is getting cooler for most of us in the Northern Hemisphere, and a cool refreshing smoothie might not fit with many Halloween or holiday menus in the near future, but hey, it’s in the mid-eighties here right now and we broke a temperature record high at RDU airport yesterday. And for all my friends in Australia and New Zealand, this is perfect timing right!
Smoothies can be enjoyed for breakfast, lunch, or dinner, and are so quick and easy with a good blender, you can have a tall glass ready in just minutes.
Endless variations include the Tropical Fruit Smoothie* consisting of equal portions of pineapple, mango, banana, and peach. Or how about fruit selections such as raspberry, blueberry, strawberry, banana, or melon for starters? Then there are other fruits that fit the bill such as kiwi, star fruit, and orange.
Fresh or frozen fruit can be used; in fact, I almost prefer frozen fruit, because I don’t have to add any ice, just water and yogurt or an immunity drink. The basic recipe is just two cups of fruit, 4 ounces of yogurt and one and one-half cups of filtered and chilled water. Blend and done!
| Ingredients |
| 2 |
Cups |
Fruit, fresh or frozen (see above)* |
| 1 ½ |
Cups |
Water, filtered and chilled |
| 4 |
Ounces |
Yogurt, milk, or immunity drink |
| 1 |
Cup |
Ice cubes (optional) |
| Procedure Steps: |
| 1. |
Add the fruit, water, and yogurt, milk, or immunity drink into a blender, cover, and then blend until smooth. If using fresh fruit add the ice cubes with the other ingredients. |
| 2. |
Serve in a tall glass with fresh fruit or mint garnish and a straw. |
To Serve: Pour into individual glasses and garnish with fresh fruit slices and or fresh mint springs and serve with a straw.
Yield: Two 16-ounce or four 8-ounce portions
Another view…
Tropical Fruit Smoothie, equal portions of pineapple, mango, banana, and peach …another view.
Bon appetite!
CCR
=:~)
©2010 CCR
Tags: Recipes · Vegetarian · Weight Watchers · Whole Foods Cuisine
Fried Green Tomato Sandwich with Avocado slices and Fresh Salsa.
We happened upon some fresh green tomatoes several weeks ago, and they were such a large size that we decided to whip a few fried batches, and they were some good eating. In fact, alone they were great with just a touch of Dijon mustard or Remoulade sauce. The variations for utilizing these southern favorites are endless; in fact memories of the Fried Green Tomato and Crawfish Remoulade appetizer at Muriel’s Restaurant in New Orleans creep into my reflection now.
This sandwich is the result of having these ingredients on hand; it was not a planned meal, just something thrown together with what we had in the pantry and refrigerator. They say necessity is the mother of invention, and we sure do like this creation! We hope you will too!
| Ingredients |
| 1 |
Large |
Green Tomato |
| 1 |
Large |
Egg, beaten |
| 1 |
Cup |
Milk |
| 1 |
Tsp |
Worcestershire sauce |
| ½ |
Tsp |
Crystal hot sauce |
| ¾ |
Cup |
Corn meal |
| ¾ |
Cup |
Corn flour |
| 1 ½ |
Cup |
All purpose flour |
| 1 |
Tsp |
Sea salt, divided |
| 1 |
Tsp |
White pepper, divided |
| 2 |
Tbsp |
Olive, peanut, or vegetable oil |
| 2 |
Whole |
Avocados |
| 1 |
Cup |
Fresh salsa (Click to see recipe) |
| 4 |
Each |
Sandwich Buns |
| 4 |
Leaves |
Green leaf lettuce |
| 2 |
Slices |
Red onion rings, cut into halves |
| Procedure Steps: |
| 1. |
Slice the green tomato into ¼” pieces, or at least four even slices, and set aside. |
| 2. |
In a large shallow container, combine the beaten egg, milk, Worcestershire sauce, and Crystal hot sauce making the egg wash, and set aside. |
| 3. |
Combine the corn meal and corn flour in another large shallow container and season with ½ teaspoon of sea salt and ½ teaspoon of the white pepper. In a third large shallow container add the all purpose flour and combine with the remaining ½ teaspoon of sea salt and ½ teaspoon of white pepper. The breading station is now ready: flour, egg wash, corn flour/meal mix. |
| 4. |
Cut each avocado in half, and then remove the core and peel the two avocado halves, and then cut each half into four even slices, or eight slices per avocado. You should end up with sixteen slices total; these will be portioned out four slices per sandwich. Have the buns ready, the green leaf lettuce cleaned and portioned and the red onion rings cut and ready. |
| 5. |
Heat the oil in a large sauté pan. While the oil is heating in the pan take one tomato slice and dredge it in the all-purpose flour getting a light coating, then dip the tomato slice into the egg wash for an even coating, then drip any excess egg wash and then dredge the tomato slice into the corn meal/flour mixture. Then carefully and without removing any of the coating, place the tomato slice into the hot oil. Continue for all four slices, and sauté until browned on both sides, or about 4 to 5 minutes per side. |
| 6. |
While the tomato slices are sautéing set up the four sandwiches with the buns, lettuce leaves, avocado slices, and red onion slices. |
To Serve: When the fried green tomatoes are done, place one on top of the bottom bun and then add a dollop (2 tablespoons) of the fresh salsa over the fried tomato. Optional: Extra avocado and salsa can be served on the side.
Yield: 4 sandwiches
Another view…
Fried Green Tomato Sandwich
Bon appetite!
CCR
=:~)
©2010 CCR
Tags: Recipes · sandwich · Vegetarian
Herb Roasted Citrus Chicken with Basmati Rice Pilaf
Several weeks ago an email from Ryan Wilkins with Pom Wonderful showed up the Inbox with an offer to send a case of 100% pomegranate juice. Of course I replied with an affirmative and the juice arrived within a few weeks, and then about a week after that I created this recipe for marinating a whole chicken with the juice along with other citrus juices for several hours or overnight.
Pom Juice and Whole Chicken
After the Pom and citrus bath, the whole chicken is then seasoned with my Finger Lickin Rub and a mixture of fresh herbs, and minced garlic. Then it is set up on an upright stand and roasted until tender. In this recipe, I served it with some basmati rice pilaf and then added the juices as a light sauce over the chicken and the pilaf. Not at all fancy, but it is a frugal and home style meal sure to please a hungry family.
| Ingredients |
| 1 |
Cup |
Pomegranate juice |
| ¼ |
Cup |
Lemon juice, fresh squeezed |
| ¼ |
Cup |
Orange juice, fresh squeezed |
| 1 |
Tbsp |
Worcestershire sauce |
| 1 |
Tbsp |
Rosemary, fresh, chopped |
| 1 |
Tbsp |
Basil, fresh, chopped |
| ½ |
Tbsp |
Spearmint, fresh, chopped |
| 1 |
Tbsp |
Garlic, minced |
| 2 ½ |
Lb. |
Whole chicken, rinsed and dried |
| 2 |
Tbsp |
Finger Lickin Rub |
| ½ |
Tbsp |
Garlic salt |
| |
| Procedure Steps: |
| 1. |
Combine the three juices with the Worcestershire sauce and then cover the whole chicken and marinate for several hours, turning the chicken half-way through the marinating phase. |
| 2. |
Fresh herbs and minced garlic
Combine all the fresh herbs with the garlic. When the chicken is done marinating, pre-heat oven to 350º F, and then drain the chicken from the liquid ingredients, and then evenly season the entire chicken inside the cavity and outside with the Finger Lickin Rub. Then evenly coat and rub the fresh herbs mixture into the cavity and outside skin surfaces of the chicken. |
| 3. |
 Upright chicken ready for the oven
Place the chicken on an upright stand with the base underneath, and then gradually pour in the marinade into the base. Place the chicken in the pre-heated oven and roast for an hour and thirty minutes, or until chicken is cooked through. |
| 4. |
 Roasted chicken resting before carving
Allow the chicken to sit for 10 minutes before carving, and then serve with your favorite side dishes. |
To Serve: Cut into individual pieces, 2 legs, 2 thighs, 2 wings, and 2 breasts.
Yield: 4 to 8 servings, depending on portion size.
Bon appetite!
CCR
=:~)
©2010 CCR
Tags: Cajun · Recipes
Mushroom Barley Soup
It is that time of year when the leaves are falling along with the temperatures, and our cravings beckon for cozy fare to devour. A warm soup always seems to fit the bill when I get the hankering, and this mushroom potage with pearled barley is a wonderful solution to my cool weather dilemma.
For this particular soup version I used Organic Pearled Barley by Arrowhead Mills. Pearled barley has had its hard outer layer removed, thus opening up a chewy, delicately flavored grain that is quite versatile, I have used it in other recipes as well, such as Chicken Barley Bake, and Wild Mushroom Barley Soup. Pearled barley can also be used in a tasty pilaf, in a pudding, or even as a breakfast cereals mix, you can benefit from this highly nutritious grain in many ways. According to the package nutrition facts, one-quarter cup of pearled barley has 8 grams of fiber, 160 calories, 5 grams protein, and only 1 gram of fat.
| Ingredients |
| 1 |
Tbsp. |
Butter |
| 1 |
Lg. |
Onion, diced (2 cups) |
| 10 |
Cloves |
Garlic, minced |
| 1 |
Lb. |
Mushrooms, sliced |
| 1 |
Tbsp. |
Lemon juice |
| 1 |
Tsp. |
Italian seasoning |
| 1 |
Tsp. |
Thyme |
| 1 |
Tsp. |
Basil |
| 1 |
Tsp. |
Onion powder |
| 1 |
Tsp. |
Garlic powder |
| 3 |
Each |
Bay leaves |
| 6 |
Cups |
Beef stock |
| ¾ |
Cup |
Pearled barley |
| 2 |
Cups |
Carrots, diced |
| To taste |
Sea salt and white pepper |
| Procedure Steps: |
| 1. |
Melt butter in a large stock pot then sauté the onion and garlic until soft and translucent. |
| 2. |
Add the mushrooms and lemon juice and toss well, simmer until mushrooms are soft. |
| 3. |
Add the herbs, seasonings, and bay leaves, and stir well, continue to simmer a minute or so. |
| 4. |
Add the beef stock, pearled barley, and carrots, and then bring to a boil. Reduce heat and then simmer on low heat for 1 hour, or until barley is cooked through and soft. |
| 5. |
Season with sea salt and white pepper to taste. |
To Serve: Ladle eight ounce portion into soup bowl and serve immediately.
Yield: 8 1-cup servings
Bon appetite!
CCR
=:~)
©2010 CCR
Tags: Recipes · Soups · Weight Watchers · Whole Foods Cuisine
