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Posts Tagged ‘blend’


Last year we tried Urban Organics, who brought us a box of produce every week. I had no idea how many beets we would end up getting, and I kept trying to come up with new things to do with them (and the beet greens). It seemed there’s a dearth of good vegetables in winter, so it’s a good thing I’ve learned to like beets. This year, I found a beet soup on the Bon Appetit Cleanse and I had to try it. I have to admit, the original recipe tasted…well…healthy. So I’ve doctored it up a bit and I think this might be the still healthy but tasty version.

Beet Soup with Caramelized Onions

6-8 beets roasted in foil for an hour at 375 degrees and skinned, or pre-cooked

1 onion, chopped

1 tablespoon butter

1 tablespoon olive oil

1 tablespoon chopped thyme

1 cup red wine

2 cups vegetable stock

2 teaspoons grated fresh ginger

1/2 teaspoon five-spice powder

1/4 cup plain yogurt

Saute the onion in the butter and olive oil until it softens. Add the thyme and continue to cook until they start to caramelize and brown. Deglaze the pan with the wine and add the beets. Cook for a few minutes. Add the stock, ginger, and five-spice powder. Cook for another 10 minutes and then let cool a little. Blend with an immersion blender or in a regular blender (carefully). Add the yogurt and stir through. Reheat if necessary. Garnish with some extra yogurt and scallion slices.

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I won a box of avocados from Serious Eats a couple weeks ago, and I’ve been working on some recipes with them. This avocado pesto worked well with this whole wheat fresh pasta, and also as a topping for some deliciously sweet scallops from the farmers market. The avocado gives it a creaminess and richness that you don’t expect, and the lime juice gives it a little tart bite. I still love pesto genovese, but this was a nice change.

Avocado Pesto

1 avocado

2 limes zested and juiced

1/4 cup pine nuts

1/4 cup grated parmesan

1 cup arugula

1 cup basil

3 tablespoons olive oil

1 garlic clove

Combine all the ingredients together in a blender or food processor and blend. I like to put the cheese and nuts in first to make sure they get ground up before you introduce the other ingredients, otherwise you might get pieces of cheese or nuts that stay whole in the final sauce. Spoon onto scallops, toss with pasta, or use in any way you might use regular pesto!

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Another year, another milkshake. I love blueberries and anything with blueberries in it. So it was only a matter of time until I came up with this milkshake. I used to put blueberries over vanilla ice cream, which was the inspiration for this. You can use a blender to make it, or if you’re lazy and don’t want to take out the blender like me, you can use the back of a fork to mash the blueberries and mix. ¬†I also substituted soy milk last night, because I still had it leftover from the cleanse, but I usually use regular 1 or 2% milk. It becomes a beautiful purple color, and it’s so delicious!

Blueberry Milkshake

1 cup blueberries

1 cup vanilla ice cream

1/2 cup milk

Mash the blueberries in a cup with the back of a fork or blend up in a blender. Add the ice cream and milk and stir or blend together. Serve and enjoy!

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