RECIPE: Sunshine Shakes

I had oral surgery yesterday morning and will be eating mostly liquids for the next week or so; I can't quite bring myself to post a really scrumptious-looking dish that I won't be able to eat for a while! I decided to compromise by sharing this recipe for one of our favourite smoothies, since I'm sure I'll be consuming plenty of these while I wait for my mouth to heal up.

When I have leftover crushed pineapple from baking a batch of Aloha Muffins or other quick breads, I freeze it in an ice cube tray to use it in this refreshing drink.

Ingredients:

1 cup orange juice
1/2 cup coconut milk or yogurt
3/4-1 cup frozen pineapple or peaches
1-2 tsp honey

Instructions:

Combine all ingredients in blender and blend until smooth, adding more orange juice if necessary to get desired consistency.

I shared this recipe at Recipe Swap Thursday,  Full Plate Thursday, Frugal Food Thursday, Fat Camp Friday, Friday Favorites and the GCC Recipe Swap.

Make It From Scratch: Sweetened Condensed Milk

Photo by Francesco Marino/FreeDigitalPhotos.net

Now that holiday baking season is in full swing, I thought I would share a recipe for making your own sweetened condensed milk. I have a few recipes that call for this product, and it can get expensive even if you buy a store brand!

Fortunately, it's quick and easy to make your own (for a fraction of the cost). Here's how:

Ingredients:
1 cup instant skim milk powder
2/3 cup sugar
3 tbsp butter
1/3 cup boiling water

Instructions:

In a medium-sized heatproof bowl, combine the milk powder, sugar and butter. Carefully add the boiling water and beat with an electric mixer or whisk until smooth. I usually let this cool for a couple of hours in the fridge before using.

Two of my favourite ways to use sweetened condensed milk are in these Neapolitan Coconut Strips and Magic Cookie Bars. How do you like to use it?

Make It From Scratch: Cream of Tomato Soup

Photo: Simon Howden/FreeDigitalPhotos.net

You can make your own cream of tomato soup almost as fast as you can open and reheat a can of store bought, and of course the homemade version wins hands-down taste wise! You may need to adjust the amount of milk to give it just the right "tomato-y" flavour you prefer (some people like it a bit milder and some a bit stronger). These proportions are the way my family enjoys it, but feel free to experiment to find your own "sweet" spot :)

Ingredients:

1/2 medium onion, chopped fine
1 tbsp vegetable oil or bacon fat
3/4 cup crushed tomatoes
2 1/2 cups milk
1 tsp Worcestershire sauce
1/4 tsp dry mustard powder
1/2 tsp salt
1/4 tsp pepper

Instructions:

In a medium, heavy-bottomed saucepan, saute the onion in the oil until translucent. Add the crushed tomatoes, milk, and seasonings. Simmer until heated through, and serve. Makes 4 perfect-for-serving-alongside-grilled-cheese servings.

Now, can you believe how easy that was?

RECIPE: Curried Turkey & Rice Salad

 This is a great main course salad to throw together on a hot summer day - you can make it using leftover rice and turkey (chicken or ham would also work here) and it goes together lickety-split! If you don't have leftover rice on hand, cook 1 1/2 cups of raw rice in 3 cups of water and you'll have the right amount to use for this recipe..

Ingredients:
3-4 cups leftover cooked rice
2-3 cups leftover cooked turkey, diced
1/2 a medium red pepper, diced
1 cup green peas (fresh or frozen and thawed)
1/2 cup peanuts, chopped
3 green onions, finely chopped

1/2 of a 13 oz can coconut milk
1 tbsp curry powder
juice of 1 lime
1/2 tsp EACH salt and pepper

In a large bowl, combine the rice, turkey, pepper, peas, peanuts, and green onions. In a small bowl, combine remaining ingredients and stir until well combined. Pour dressing over rice mixture and stir until evenly coated.

I shared this recipe at Foodie Friday, Friday Feasts, Friday Favorites and the GCC Recipe Swap

A New CSA Season Kicks Off!

Picking up the first share of the season always feels like a momentous occasion to me! Every week is a new surprise as I'm never exactly sure what will be waiting in our bin when I arrive.

This is our vegetable booty for the week:

Boston lettuce, spinach, basil, rhubarb, cucumber, green onions, parsnips, bok choi, asparagus and arugula!

The greens and cucumber will all get used up in salads. I will make either muffins or a cake with the rhubarb. I had planned on roasting the parsnips with some other vegetables, but after being unseasonably cool for the past few days it's shot up to 30 degrees Celsius today ("feels like" 38!) Luckily the parsnips will keep just fine until this little heat wave passes by. We had the asparagus stir-fried last night to accompany baked fish and vegetable pilaf.

Garlic - Sesame Asparagus

Time: 15 minutes
Serves: 4 (as a side dish)

Ingredients:

1 bundle of asparagus
3 cloves of garlic, minced
2 tsp sesame oil
1/4 tsp each salt and pepper

Preparation:

Trim asparagus ends and cut into 1" pieces. In a small frying pan, saute the garlic and sesame oil for 20-30 seconds, then add the asparagus, salt and pepper. Cook, stirring frequently, until tender-crisp (5-10 minutes). Serve immediately.

My Favourite Smoothie

It's time to dig out my blender - smoothie season is here! Now that the warmer weather has finally arrived, I am starting to crave refreshing, cold drinks again. I love smoothies for lots of reasons; not only are they incredibly satisfying, they are filling enough to serve as a snack, they are quick and easy to make, and the variations are as endless as your imagination (and the contents of your fruit crisper).

Here is my personal favourite:


Raspberry Coconut Smoothie
This is equally fabulous using strawberries!

Time: under 5 minutes
Serves: One large or two small servings

3/4 cup frozen raspberries
1/2 cup orange juice
1/4 - 1/3 cup coconut milk

Toss all ingredients in blender and blend until smooth. Add more juice if necessary to get desired consistency.

It's easy to create your own "custom" smoothie by choosing different combinations of fruit and juice. For best results, at least 50% of the fruit used in your smoothie should be frozen to give it that characteristic thickness. Milk or yogurt can be used in place of the coconut milk.

Make homemade Popsicles by pouring the smoothie mixture into Popsicle molds. My kids can't get enough of these! At ages 8 and 10, they are able to do most of the prep work themselves and just need a bit of help pouring the mixture into the molds.

Money Saving Tips:
-Use the juice left over from canned fruit in your smoothies.
-Smoothies are perfect for using up over-ripe fruit!