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Friday, November 14, 2008

Green Smoothie

My original Green Smoothie Inspiration is Green smoothie girl watch her do it!

My girls love these! It's a great way to up your kids intake of veggi's with out them catching on to you.
This is not my Picture, click it and you can look at a raw foods site!

Green Smoothies
The following works best in a large high powered blender like a Vitamix but reduce the amounts of the ingredients and it will work in almost any blender.

1/2- seedless orange, flesh and sections (no, pith) 
1 peeled banana
1-2 large Kale leaves (ribs sliced away)
Two or more large handfuls of washed spinach
1 cup frozen mixed berries (we like the mix from Costco)
Water to thin
1 T unrefined sugar or Splenda (if you like it sweeter add sugar/honey to taste)

Directions: Blend all ingredients in the blender. Taste. The color isn’t beautiful but the taste is great!

Note: You can replace the orange and the sugar with a small amount of orange juice concentrate.
** Try other fruits; Some ideas- Mango, Pineapple, Apples, Frozen melon, grapefruit etc.
**we freeze all leftovers and eat them as Popsicles.

FYI: The orange/citrus flavor kind of cancels out the flavors in the greens so whatever the combo you choose to try include some form of citrus.

Teriyaki Salmon


Salmon fillet
2 Fresh lemons cut in half
2 cloves of garlic
Teriyaki sauce
peeled and sliced ginger root
Directions: Douse Salmon with the teriyaki sauce, spread garlic, lay slices of ginger root and squeeze lemon over salmon. Cook using method 1 or 2
1-Wrap in tinfoil and bake at 350 for 35-40 minutes.
2-grill on cedar plank allowing 15-18 minutes per ½ inch thickness of fish, do not turn.

Homemade Teriyaki Sauce

Teriyaki Sauce

I double this and store some in the fridge so I'll have it on hand....
2 cups low sodium soy sauce
¾ cup sugar
1T Ginger
2 cloves of garlic, peeled
1 tsp salt
1 cup water
Directions: Place everything into the blender and blend until you no longer see chunks and the sugar looks dissolved

Chicken Lettuce Wraps

Chicken Lettuce Wraps
1 ½ lbs chicken breasts
1T extra virgin olive oil
1 Yellow onion thinly sliced into strips
2 red bell peppers sliced into strips
3 Large cloves of garlic minced
1 ½ tsp fresh ginger minced
3T low sodium soy sauce
3T rice wine vinegar
¼ tsp hot red pepper (cayenne)
1T water
1 ½ tsp cornstarch
Leaf Lettuce

Directions: Slice Chicken Breasts into strips cook in a large hot frying pan with the olive oil. Remove cooked chicken from pan, set aside. Pour in a bit more Olive oil and add onion, and peppers into pan. Cook until tender (do not overcook.) Mix the garlic, ginger, rice wine vinegar, soy sauce, red pepper, cornstarch, and water until smooth. Pour chicken back into pan. Pour the soy sauce mixture over the veggie/chicken mixture and toss it together, heat through.
To serve place a couple of spoon-fulls of the chicken mixture onto lettuce leaves and wrap it up like a taco. Enjoy!
** you can sub in Pork for the chicken.

Sweet Potato/ Yam Fries a la Des

Sweet Potato Oven Fries

3 Large Sweet potatoes or Yams
1 T. Olive oil
1 T. Paprika
1 T. Cumin
Salt to taste
Directions: Clean the potatoes do not peel. Cut into wedges. Toss everything together. Spread on cookie sheet and bake at 425 for 25 minutes and then flip and bake 10 more minutes. Thanks to Desiree Ward for this recipe!

Cowboy Cookies

I was talking with some friends this week about cowboy cookies, so as soon as we got our oven fixed this morning Madison and I decided to make some. I am extremely pleased with how these turned out.

Laura Bush’s Cowboy Cookies

3 cups all-purpose flour (I used 1 1/2 c white and 1 1/2 c wheat)
1 tablespoon. baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 teaspoon salt
1 1/2 cups butter, at room temperature
1 1/2 cups granulated sugar (I used 1 cup)
1 1/2 cups packed light-brown sugar (I used 2 cups)
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (I replaced these with butterscotch chips)

Prep Time: 25 minutesBake Time: 17 to 20 minutesYield: About 3 dozen cookies (see note below)

1. Heat oven to 350 F.
2. Mix flour, baking soda, cinnamon and salt in bowl.
3. In 8-quart bowl, beat butter on medium speed until smooth and creamy, 1 minute. Gradually beat in sugars; beat to combine, 2 minutes.
4. Add eggs, one at a time, beating after each. Beat in vanilla.
5. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
6. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
7. Bake in 350 F oven 17 to 29 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

Note: For 6 dozen small cookies, use 2 tablespoons dough for each. Bake at 350 F for 15 to 18 minutes.
Copyright 2000, Laura Bush