Sweet Potato Mid-Day Smoothie

At January 25, 2010
By megan
In Apples, beets, ginger, healthy lunch smoothie, smoothie, sweet potato, Vita-Mix
1

The Vita-Mix ideas just keep coming.

Ingredients:

boiled yam without the skin
4 or 5 pieces of beets- red and golden
a carrot
a cup of red or black grapes
2 apples, cored
4 medjool dates, no pits
a small piece of fresh ginger root, peeled
2 cups water
1 cup ice

Throw it all in the Vita-Mix, start on low, variable speed and turn it up to 10, then high, then done. Enjoy another healthy lunch smoothie, courtesy of my Vita-Mix.

Open-Faced Tempeh Reuben

At January 23, 2010
By megan
In beer, Maple, marinade, Sandwich, tempeh
2

I am aware of the fact that my version of a Reuben is missing some key ingredients like corned beef and Russian dressing. Personally, I’m OK with that. My version is pretty good, too.

Slice some tempeh and let it marinate for an hour or so in:

1 shallot, lightly fried in olive oil until golden and fragrant
1 TB olive oil
1 TB german mustard
1/2 cup beer- I used Sweaty Betty, a blonde beer from Boulder Beer
1 TB maple syrup
1 tsp garlic powder
pinch of sea salt

After the tempeh has had some time to soak in some flavors, grill it for a few minutes on each side. Toast rye bread and top it with swiss cheese, tempeh, and sauerkraut. I was fortunate enough to have some homemade sauerkraut for this sandwhich.

Baked Potato Cheddar Chowder

At January 23, 2010
By megan
In Apples, Cheddar Cheese, favorites, Potato, Soup, Vita-Mix
3

I think I found a new favorite soup. This is really easy, tastes great, and involves the Vita-Mix. What else can I ask for in the kitchen?

For the annual Soup Swap, I made 4 quarts. Unless you like to make a lot of soup for groups or freeze some for later, you might consider cutting this recipe in half.

Ingredients:

6 russet potatoes, baked (I usually don’t eat Russet, but I found some local organic Colorado potatoes at Whole Foods, so I made an exception to my little rule)
1 yellow onion
1/4 cup olive oil
4 granny smith apples
2 stalks celery
1 quart veggie broth
1 quart (maybe more?) water
2-3 cups shredded white cheddar cheese. I used Tillamook white cheddar. Add more cheese if you’re not too concerned with fat and calories. It will definitely taste better that way!
sea salt
fresh ground black pepper
Aleppo pepper or red pepper flakes
1/2 TB dried Thyme

Bake the potatoes at 350 for an hour or so until the skin will easily peel off and the potatoes will easily mash. While the potatoes bake, slice the onion. Place it in a Pyrex baking dish, pour the olive oil on top, and cover with foil. Bake it for 30-45 minutes until it is nicely brown.

When the potatoes and onion are done, let them cool. Peel off the skins. Now, this is where it gets fun with the Vita-Mix. If you don’t have one, you’ll have to come up with another way to finish this soup.

I made a lot of soup, so I did this in 3 batches. Put the potatoes, onion with its oil, apples, celery, and veggie broth in the Vita-Mix. Start on low speed and bring it up to 10 for a minute and then flip it to high for 30 seconds. Pour it back into a stock pot and start cooking on medium high. Add the rest of the ingredients and allow the cheese to melt completely. Add more water if it is too thick. Enjoy.