asparagus-parmesan bake from margaret roach

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  • Asparagus, enasparagus-bake-ough spears to line an oven-proof baking dish thickly, stem ends snapped off
  • Olive oil to coat pan, plus a drizzle for the top
  • Chopped parsley (optional)
  • 2 -3 eggs, beaten as if to scramble (more will be needed in a larger pan, fewer if a single-serving portion)
  • Grated Parmesan cheese
  • Preheat oven to 350 degrees F
  • Lightly coat an ovenproof dish or baking pan with olive oil
  • Wash and snap the woody ends off the asparagus
  • Line the pan with the dried-off spears
  • Layer chopped parsley to taste on top of spears-I did not use and do not think its needed
  • Pour thoroughly beaten eggs over the spears, just enough to cover about two-thirds of their depth; don’t swamp them
  • Top with grated Parmesan to taste; drizzle with olive oil and add pepper if desired
  • Bake until egg is almost firm
  • Finish briefly under the broiler till golden
  • To serve, cut between the spears, not across; I like a side of roast potatoes with mine
  • note: added sliced roasted fingerling potatoes on top of potatoes, very good
  • IMG_6637

 

Buckeye brownies from browneyedbaker.com

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For the Browniebuckeye-brownies-37-600 (1)s:
⅓ cup Dutch-processed cocoa
1½ teaspoons instant espresso (optional)
½ cup plus 2 Tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (2 ounces) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 eggs
2 egg yolks
2 teaspoons vanilla extract
2½ cups granulated sugar
1¾ cups all-purpose flour
¾ teaspoon salt

For the Peanut Butter Filling:
¾ cup creamy peanut butter
½ cup unsalted butter
Pinch salt
2¼ cups powdered sugar
2 tablespoons whole milk
1 teaspoon vanilla extract

For the Chocolate-Peanut Butter Glaze:
1½ cups milk chocolate chips
⅓ cup creamy peanut butter

1. Make the Brownies: Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Make the Peanut Butter Filling: Beat together the peanut butter, butter and salt on medium speed until smooth and creamy, about 2 minutes. Reduce the speed to low and alternate adding the powdered sugar and the milk, mixing to combine after each addition. Add the vanilla extract, beat to combine, then increase the speed to medium-high and beat until completely smooth and creamy. If it seems a little bit too dry to spread, add another splash or two of milk to get it the right consistency (this could vary based on humidity levels). Using an offset spatula, spread the peanut butter mixture in an even layer over the top of the brownies.

5. Make the Chocolate-Peanut Butter Glaze: Melt together the chocolate chips and peanut butter in the microwave on 50% power, stirring every 30 seconds, until completely smooth and melted. Pour the mixture over the peanut butter layer and spread into an even layer with a spatula. Refrigerate for at least 30 minutes, or until set.

6. Using foil overhang, carefully lift brownies from pan. Cut into squares and serve. Brownies can be stored in an airtight container at room temperature for up to 5 days.

 

Pecan Pie Bars from justataste.com

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pecan-pie-bars-recipeFor crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9×13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.

First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.

Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

vitmix miscellaneous recipes

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No bake oatmeal raisin carrot cake bites
Recipe By: Marcus Samuelsson

1/2 cup dry old-fashioned oats + 2 tbsp reserved
1/4 cup carrots
1/4 cup pitted medjool dates (I used 4 large
1/4 cup raisins (I used a raisin medley blend) + 1/4 c reserved
3 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

Blend the oats and carrots in a Vita or food processor for about 10 seconds.  Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated.  Don’t overload.
Remove the dough and by hand, stir in the reserved:
2 Tbsp dry oats
1/4 c raisins

Form into bite-sized balls or cookie shapes.  If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

Yields: 1 dozen bites the size of a quarter gumboil.  Store in freezer or refrigerator.

opitonal: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips.  Add frosting drizzle at the end, such as store-bought Cream Cheese Frosting.  Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheese frosting.

Note: For those desiring a more traditional cookie, bake at 350F for 8 to 12 minutes, or to desired They ‘re vegan and come together in less than 5 minutes.  Gotta love anything no-bake.

And they combine two of my face dessert flavors: Oatmeal Raisin Cookies + Carrot Cake, all rolled into one bite.The recipe is from Avery Sunshine. Her blog is at <http://www.loveveggiesandyoga.com/>

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Orange Curd In Vitamix
Recipe By: Based On Pastorio’s Lemon Curd

4 egg yolks
1/2 cup orange juice
1/2 cup sugar
zest from one orange
2 tablespoon butter

For a more intense orange flavor, boil 1 cup down to 1/2 cup then proceed with recipe.

Heat the juice and sugar in the microwave until sugar is dissolved and  the mixture is very hot.

Put the egg yolks in the Vitamix and turn the machine on  high. Slowly drizzle the hot orange juice/sugar mixture  through the top hole and then add the butter. Close the hole and run the machine for 5 minutes on high. Steam will come out of the lid.

Turn the machine off, remove the top very carefully or you’ll get a steam burn. Pour the hot curd into a bowl and place a piece of plastic wrap on the top touching the curd so it does not form a skin.
Refrigerate until firm and set.
Notes: For a beautiful color try Blood Oranges.

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Raw Applesauce
Recipe By: Lea Ann Savage

2 Apples
4 dates
1/2 lemon
Cinnamon
grating of nutmeg

This is a quick, delicious, and HEALTHY applesauce that hasn?t been cooked (which destroys enzymes!). I use the skin, but remove the seeds because I can taste them in the applesauce:

Two whole apples (thoroughly washed and seeds removed)
The juice of half of a lemon
Cinnamon to taste
Dates (I use 3-6 depending on the sweetness of the apple)

At home I like to put the apples into the freezer before I make applesauce ? not so long that they freeze ? just long enough that they are VERY COLD! This is because they tend to heat up as they are blending in the Vita-Mix. Place apples into Vita-Mix whole. Add the other ingredients and then mix on high (using tamper vigorously ? this is a great ?anger management? recipe). Pound the apples hard, pushing them into the blades until they turn into applesauce. After it turns into ?sauce?, I usually blend on variable speed 5-6 for 10-20 additional seconds to be sure that I?m producing a nice, smooth applesauce.

This recipe is full of healthy fiber, alkalizing and Vitamin C-giving lemon juice, and the enzymes have not been destroyed by cooking! If you add more water and more dates it will become runnier and sweeter and it can be heated until it is a hot fruit syrup! If you don?t add more water, but add more dates and blend until hot ? it becomes very much like an apple butter!  Serving Size: 4

Notes:Depending on how long you blend you’ll end up with applesauce, apple syrup, or apple butter.

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Tahini
2 cup Sesame Seed
olive oil

Put the sesame seed in the Vitamix, turn it on adding as much olive oil as needed to precess the seeds into paste.

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Cheese Apple Fondue
1 lbs Cheddar cheese cubed (454 g)
1 lbs Swiss cheese cubed (454 g)
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 clove garlic
1 teaspoon salt
1 cup apple juice (240 ml)
12 fluid ounces  lager (330 ml)
1 tablespoon potato starch mixed in 1/4 cup (60 ml) water

Place all ingredients except potato starch and water into the Vitamix container and secure lid.

Select Variable 1.

Turn machine on and quickly increase speed to Variable 10, then to High. Use the tamper to press the mixture into the blades.

Blend for 5-7 minutes, or until heavy steam rises from the container.
Remove lid plug and add potato starch mixture. Blend for 1 minute.

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Hummus – VitaMix

1 can Garbanzo Beans, Canned
1 can Garbanzo Beans, Canned
1/4 cup Sesame Seeds
2 clove Garlic
1 tablespoon Olive oil
1/4 cup Lemon Juice
1 teaspoon Cumin Seed

Place all the ingredients, except the salt, into the Vita-MIx container in the order listed and secure the lid.
Select Variable 1.

Turn the machine on and quickly increase the speed to Variable 10, then to High.

Blend for 1 minute using the tamper to press the ingredients into the blades.

Season to taste with salt.

Note: If using dried chick peas…Soak chick peas over night in cold water to cover. Drain chickpeas and put in a pot with fresh cold water to cover. Bring to a boil and simmer, partially covered, for about an hour, or until peas are tender and the skin begins to separate. Add more water as needed.

Notes: I add the salt with the ingredients.  Serving Size: 6

This is the best Hummus I have ever had. I think it has to do with the fresh sesame seeds instead of the paste and probably the cumin seed instead of ground. i also use a peeled lemon too. After cutting the skin off I cut it in half to make sure I don’t have any seeds  for that might make the hummus bitter. If it’s a really juicy lemon I use half but most of the time a whole lemon is just fine.

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Blackberry Ketchup
1 lbs fresh or unsweetened frozen blackberries
1 cup red wine vinegar
1 cup water
1 1/2 cup packed brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon butter

In a medium saucepan over medium heat, combine the berries, vinegar, water, brown sugar, spices, and salt. When they begin to boil, reduce the heat to a simmer. Simmer, uncovered, until the juices in the pan appear to thicken slightly, about 30 minutes.

Remove the pan from the heat and allow to cool slightly. Place contents into the Professional Series container and secure lid.

Select Variable 1 speed

Turn machine on and quickly increase speed to Variable 10, then to High.  Blend for 45 seconds.

Strain the puree through a fine mesh sieve into a small bowl to remove the seeds.

Whisk the butter into the sauce. Pour into glass jars and cool completely before covering and refrigerating.

Notes from Terry: This is a great condiment to use as a sauce for grilled and roasted meats.  It’s delicious drizzled over cooked meat, or used as a glaze during the cooking process to prevent lean meats from drying out and becoming stringy. Yield: 3 cups I would add Xantham Gum to this.

vitamix ice cream

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Blueberry Sorbet
1 cup cold water
1/4 cup sugar
1 pound frozen blueberries

Place all ingredients into your Vitamix in the order listed. Turn the blender on to Variable 1, then quickly increase the speed to Variable 10. Switch to high then blend for about 30-60 seconds. Use the tamper to press the ingredients into the blades. Eventually four mounds will form around the time that the sound of the motor changes.  Stop the machine as soon as the mounds form. Serve immediately.

Terry’s Piña Colada Ice Cream
1/4 cup cream of coconut
1/2 t Xantham gum
1/2 cup of sugar, or less if you don’t want sweet
1 bag of frozen pineapple
A couple of glugs of rum

I use about 4 Tablespoons of liquid to a bag of frozen fruit, 1O ounces of frozen fruit I think, for ice cream VitaMix style.

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Strawberry Or Other  Ice Creams
1/4 cup cream
3 tablespoon confectioner’s Sugar
1/2 teaspoon Xanthan Gum
2 cup Strawberries, Frozen

This recipe can be general guidelines for making a delicious creamy ice cream in the VitaMix or any *super* powerful blender that will puree frozen items

Put enough cream in the Vitamix to come up to but not over the blades, that’s just about 1/4 cup. You don’t have to use cream. Vanilla syrup, or any flavor syrup will work. Just what you think would go well with the strawberry flavor.

Add the sugar to the liquid, it doesn’t have to be sugar but Agave or Stevia whatever you like for sweetener. You can use granulated sugar but I like to use confectioner’s sugar because i know it’s going to dissolve totally and quickly. I usually make several cups of powdered sugar at a time and have it on hand.

Add the Xanthan Gum. this is the secret ingredient that keeps ice crystals from forming and allows you to freeze the ice cream. It also gives this the wonderful “creamy” mouthfeel. Last add the fruit, in this case the strawberries.

Then, Turn the Vitamix on high. Don’t mind the noise it won’t break. Use the tamper vigorously. Forcefully push down really hard in all four corners until you hear the machines noise change. It will go from a loud struggle to the grinding of gear sound. If it whines then their is an air pocket and you are not pushing with enough force. It probably will take about 1 1/2 minutes. You can’t run it too long or the force and speed of the motor which will cook soup will melt the ice cream. Just look. If is looks like ice cream it is.  Give it a taste. You’ll be amazed.

I make a Pina Colada Ice Cream that is killer good. You use the same technique. In this case you can use frozen pineapple chunks. The Xanthan Gum is not bothered with the pineapple enzyme that prevents gelling so you can use raw but frozen pineapple. In the Pina Colada Ice Cream I use Coconut Syrup (or coconut cream or milk)  no sugar, I make the ice cream and when it is turn I throw in a good splash of Rum and give it one more spin.  It’s our Favorite.

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Pecan Nut Butter Ice Cream
Recipe By: Lea Ann Savage

The Nut Butter
3 cup pecans
1 tablespoon oil
The Ice Cream
1/4 cup maple syrup or other sweetener
Heavy Cream
frozen heavy cream cubes
1 teaspoon vanilla

1. Roast the nuts
2. Place 2-3 cups of almonds and 2-3 cups of pecans in a large zip lock bag and pour oil in 1 Tbs. at a time and squish around until all of the nuts are coated. I like coconut oil for this as it is not damaged by high heat.
3. Spread them out on a cookie sheet in a single layer
4. bake in a PREHEATED oven at 350 for 15 minutes (be there when the timer goes off, because it is easy to quickly burn the nuts – check them at 13 minutes)
5. allow them to cool
6. Turn the nuts into butter…
7. Remove some of the nut butter to spread on toast the next day.
8. To make the Nut Butter Ice Cream:
9. leave a LOT of Almond/Pecan Butter in the container.
10. add sweetener of your choice
11. 1/4 cup of Maple Syrup (the sweetener choices are endless really)
12. the sweetener above should come to about the 1/4 cup line.
13. add Heavy Whipping Cream to the 1 cup line
14. add frozen ice cubes made from Heavy Whipping Cream (enough to reach the 4 cup line) Reserve some extra “Cream Cubes” in case you need them
15. add 1 tsp. of Vanilla
16. optional – add a few shakes of cinnamon
17. Xanthan Gum – Terry’s choice
18. You could use ice cubes or milk cubes instead of the heavy whipping cream

Notes:  Other sweetener choices. To make a Thick Date Syrup:
– add 2-3 cups of pitted dates into the Vitamix machine
– add water to just the top of the dates (or a tad less). Adding more water = a thinner “syrup”
– if you add 5-6 drops of Stevia, it won’t be enough for anyone to taste the bitterness, but it will really enhance the sweetness of the Date Syrup

Other Thickening Choices Also, if you have a thickener of some kind (for example, Agar Agar or Glucomannan Powder) adding a small amount (perhaps a tsp.) gives the ice cream a much more commerce “creamy” mouth-feel.

vitamix sauces & salad dressings

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Leanne’s Salad Dressing

2 head of roasted garlic (just the garlic
1/4 cup good quality balsamic vinegar
1 small shallot
2 tablespoon capers
2 tablespoon dijon mustard
2 tablespoon maple syrup
salt & pepper
1 1/2 cup good quality olive oil

put everything into the VM and process until nice and smooth.  Taste it and add more of whatever !!

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onion crema from chefsteps.com

This onion crema is fabulous. Just delicious. It would be wonderful as a sauce under (or drizzled over) vegetables.

Preheat oven to 400F x

Don’t peel, drizzle with a little olive

Terry used 3 onions about the size of a baseball, then added about 1/4 to 1/3 cup olive oil and a good hit of salt to the VitaMix with the onions. baked for about 45 minutes.

Buzz until very smooth. Depends on the texture you want.

Watch the video in the link.

This is such a good technique Terry’s going to try it with other vegetables.

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Shrimp Dipping Sauce

1/4 cup ginger root
1/4 cup rice vinegar
2 tablespoon honey
4 teaspoon soy sauce

VitaMix or blend the whole Shootin’ match. Use as a dipping sauce for pistachio crusted shrimp

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Roasted Sweet Pepper Sauce
Recipe By: Dean James Max

4 sweet red bell or lipstick peppers
1 shallot
3 tablespoon olive oil
1 tablespoon garlic (chopped)
1 tablespoon paprika
2 tablespoon honey
2 tablespoon Champagne vinegar
1 1/2 cup chicken stock
1 cup cream

Peel and roughly cut the peppers into chunky pieces.  Roast the peppers with the olive oil in a 350 degree oven for 10 minutes using an ovenproof saute pan.

Mince the shallot. Add the shallots, garlic and paprika and mix it with the roasted peppers. Continue roasting for an additional 10 minutes.

Take the saute pan out of the oven and on to a medium high burner. Add the honey and let it cook for a minute. Deglaze with the vinegar and then add the chicken stock. Reduce by half. Add the cream and bring it to a boil.

Place the mixture into the Vita-Mix Professional Series container and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 30-45 seconds.

Season to taste with salt and white pepper. If desired, press sauce through a fine strainer.

  • Recipe Notes:  this creamy sauce gets its body from the bright, sweet flavor of the roasted peppers. It adds a sweet, spicy, and creamy flavor to any dish.

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    Gretl’s Harissa

    1 cup red pepper flakes
    3 tablespoon paprika
    3 garlic clove
    1 teaspoon ground coriander
    3 teaspoon ground caraway
    2 tablespoon water
    olive oil

    In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water and 3 to 6 tablespoons olive oil.

    Puree until mixture forms a paste, adding additional water and/or oil if necessary. Transfer to a jar and cover with olive oil. Harissa will keep in the refrigerator for up to 6 months.

    Notes from Gretl:Here’s the Harissa recipe. Oh, it’s SPICY and very good. I put about 3 Tbs water in the VM before adding the dry stuff. I didn’t have ground caraway, I just added the seeds. I buzzed it low until it sort of came together, then increased the speed to about 7 and added the olive oil. It’s not smooth, still chunky. I’ll take some along tonight. It’s good for many uses.

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    Celery Seed Dressing

    2/3 cup sugar
    2 teaspoon Lemon Juice
    1 teaspoon Dry mustard
    1 teaspoon Salt
    1/4 teaspoon White pepper
    1 small onion
    1/3 cup cider vinegar
    1 cup oil
    1 teaspoon Celery Seed

    1. Place the first 6 ingredients and half of the vinegar into a blender.
    2. Blend well. With blender still running, slowly add the oil and
    3. remaining vinegar. Blend all thouroughly. This will prevent the
    4. dressing from separating. Stir in the celery seed. Serve. Makes 2 cups.

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    Apple Vinaigrette

    1/2 cup chopped flat-leaf parsley
    1/4 cup cider vinegar
    1/4 cup extra virgin olive oil
    1/4 cup apple juice
    3 Whole fresh basil leaves
    1 teaspoon honey
    3/4 teaspoon salt
    1/4 teaspoon dry mustard
    1/8 teaspoon ground black pepper

    Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, dry mustard and pepper in your Vitamix blender. Process until smooth.

    Notes: this is terrific with the chicken, apple, bacon salad

    vitamix smoothies and drinks

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    Grandpa’s morning smoothie
    Recipe By: Marcus Samuelsson

    1 banana
    1/2 cup orange juice
    1/2 cup nonfat milk
    1/4 cup nonfat Greek yogurt
    2 tablespoon flaxseed meal
    1 cup ice

    Optional flavorings: 1/2 teaspoon vanilla, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg,
    2. Combine

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    Lea Anne’s V8 Juice

    1/2 lemon Peeled
    a vegetable bullion cube
    tsp. of sea salt
    tsp. of Blend It Up Spice (the same spice I use for Tortilla Soup)
    a SMALL amount of carrot (or leave it out – carrot makes it very thick and orange)
    2 stalk of celery
    1/2 cucumber
    lots of tomatoes
    a thin slice of onion
    a thin wedge of cabbage
    zucchini
    yellow squash
    Ice (2 cups or so)

    1. If this need thinning, I thin with cucumber. If I were making this at home I would freeze cucumber into chunks and use in place of ice.

    2. Remember, if you like room temperature drinks you can still start with frozen ingredients (and you should) and blend until it is the temperature that you like – at shows I blend ice into steaming hot water when it is slow and I can’t draw a crowd. When someone comes over and asks what I am doing I tell them, “I am turning ice into hot water so that the sound will draw attention and I can get someone like you to come over to my booth – would you like to see what a blender that can turn ice into water can do?” 😉

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    Orange Julius
    Recipe By: Betsy Burtis

    1 cup Orange juice
    1 cup Water
    2 egg whites
    3/4 teaspoon Vanilla extract
    1/4 cup superfine sugar
    1 cup Ice

    1. Combine all of the ingredients in a blender set on High speed

    2. for exactly one minute.

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    Sweet Potato Smoothie
    1 cooked sweet potato (-skin)
    1 1/2 cup homemade yogurt
    3 tablespoon real maple syrup (from an organic farm
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon ginger
    1/4 teaspoon ground cloves
    1/2 teaspoon vanilla

    1. All blended together. This is so good! No brown sugar and I still feel like

    2. I’m cheating! I should have topped it with pecans from my tree. I also think

    3. this would be good as ice cream.

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    Emerald Ecstasy” Green Smoothie
    Recipe By: Lea Ann Savage

    Put Ingredients into the Vita-Mix in the following order:
    2 cup of Green Grapes
    1/4 of a large Pineapple or 1/3 of a small Pineapple
    1 Whole large Banana
    1/2 of an Apple
    2 big handfuls of Spinach (at a show I add a touch of Kale and Parsley too)
    2 cup of Ice

    1. This will make 2-3 LARGE servings or 4-5 smaller (juice glass size) servings.

    2. Blend according to the instructions in my Fruit Juice section (until the icy slushy mixture turns into a smooth liquid). This is a “beginner” Green Smoothie. As you get used to the taste of the greens, you can increase the proportion of greens to fruit, try out some of the “stronger tasting greens” (remember, Spinach is one of the “magic veggies”), and use fruits that are not as sweet – like berries for instance.

    Notes: This is the Green Smoothie that Lea Annmake at the VitaMix shows.

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    Frappuccino
    6 coffee ice cubes
    1 cup milk
    1/2 teaspoon vanilla
    1 tablespoon powdered sugar
    salt
    3/4 teaspoon cocoa
    1/2 teaspoon cinnamon
    1 tablespoon cashew butter or peanut butter

    All of this is done in the VitaMix…sprinkle with cinnamon
    I cut back the peanut butter to 1/2 T
    Added a second tablespoon of sugar.

    I’m not sure how much frozen coffee I used but I think it was a little over a cup. After I buzzed it in the VM i added a bit of today’s coffee which was slightly warm but not hot to thin it out. It melts fast so it probably didn’t need the extra coffee.It’s pretty darn good. Not too far off Starbucks either.

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    Strawberry Lemonade1 large lemon (peeled)
    4 frozen strawberries
    4 tablespoon sugar
    2 cup ice
    As much water as you need as you blend I used about 3/4 cup

    Blend until smooth in VitaMix.

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    vitamix soups

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    Rosy Cucumber Soup
    Recipe By: Nina Graybill and Maxine Rapoport

    2 large cucumber
    16 ounces pickled beets, drained, juice reserved
    1/2 cup onion
    2 tablespoons parsley
    3 cups chicken broth
    1 teaspoon sugar
    1/4 teaspoon pepper
    salt and pepper — to taste
    1/2 cup sour cream
    green onion tops chopped

    In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days.

    Sprinkle with chopped green onion tops or chives before serving.

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    Summer Corn Essence
    Recipe By: Gretl Collins

    1 small onion
    knob of butter
    1 teaspoon flour
    1/4 cup white wine
    fresh thyme
    1 cup chicken broth
    4 ear of corn
    salt and pepper
    1/4 cup half and half

    1 small onion, chopped, sauteed in a Tbs butter (10″ nonstick skillet) –add one tsp flour and mix well with wooden spoon to thicken slightly –add about a generous 1/4 C white wine and some sprigs of fresh thyme. Boil to reduce a bit, and –add about 1 C chicken broth (I used Minor’s base).

    Cut the kernels off the cob, and add to the mixture just to heat through. IF using uncooked corn, just heat longer to cook the corn a bit.

    Fish out the thyme sprigs, season with salt and pepper, put the whole shebang in the VitaMix, and let it rip at high speed. I tasted it, and added about 1/4-plus cup of half-and-half to make the texture creamier.

    To serve, I ladled a puddle of the corn cream on the plate, flanked by the buttered asparagus and roasted potatoes. I garnished it with chopped parsley and chives from the garden.

    The flavor of the sweet creamy corn with the grilled salmon (and the sides) was amazing. I debated pushing it through a sieve, but chose not to. It had a bit of texture but not much.

    I might even try this and more highly seasoned, with heavy cream to thicken.

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    Avocado Soup with Lump Crab Meat
    6 cup Vegetable stock, I use chicken broth
    4 ripe Avocados
    Juice of 2 Limes
    2 tablespoon Greek Yogurt
    3 dashes Hot Pepper Sauce
    6 ounce Crab meat, lump
    Olive Oil, your best finishing oil
    2 tablespoon Chives, chopped

    1. Put stock, avocados, lime juice, yogurt and pepper sauce into the blender or Vitamix. Blend until smooth and creamy.

    2. Put into 6 pretty serving glasses and top with the crab meat, a drizzle of good olive oil and the chopped chives. A little extra hot sauce is nice and pretty.

    Notes: Shrimp canned be used in addition to or instead of the crab

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    Broccoli Cucumber Bisque
    1/4 cup raw broccoli
    1 large cucumber
    squeeze of lime juice
    sprinkle of dry mint

    1. Put the broccoli and cucumber into the Vitamix. Sprinkle in a couple of pinches of salt.

    2. Squeeze a little lime juice over each bowl of bisque and top with a little sprinkle of dried mint.

    Notes from Terry: I needed to add about 1/4 cup of water and it really needs the lime. Best served very cold after several hours of refrigeration.<http://www.youtube.com/watch?v=1ACM-xTnRW0>

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    Carrot Ginger Soup
    1 piece fresh ginger (about 3 inches long)
    1 1/4 lbs carrots
    1/2 cup fresh orange juice
    5 cup vegetable broth
    1 yellow onion
    2 tablespoon extra-virgin olive oil
    pinch of nutmeg (optional) freshly grated
    Sea salt and black pepper

    Cook onion and ginger in olive oil over medium heat in a soup pot. Stir occasionally – cook for about 5 minutes or until onions and ginger have softened.

    Add carrots, orange juice, and vegetable broth. Bring to a boil, then reduce heat to low, cover with lid, and let simmer for about 45 minutes or until carrots are quite soft.

    Transfer soup in batches to a blender and blend until smooth. If you have a hand-held blender, you can blend the whole batch right in the pot.

    Season soup with sea salt, pepper, and nutmeg if you have it on hand.

    The flavors in this delicious ginger carrot soup go together quite nicely with a ripe, room temperature avocado. If you enjoy avocados, try garnishing this soup with a few avocado slices just before serving.

    This soup is full of immune-boosting ingredients; carrots are rich in carotenoids that can be converted to vitamin A, which is needed for optimal immune system strength; fresh orange juice is a decent source of natural vitamin C, good for overall immune system support; and just a little ginger provides a number of health benefits, including protection against cancer.

    Nutmeg is an optional ingredient, but if you have some sitting around in a cupboard, I highly recommend that you add a pinch, as nutmeg goes together brilliantly with the rest of the ingredients in this beautiful, bright orange soup. (Terry’s note: don’t bother unless you have fresh nutmeg, if it’s old it has no flavor)  Serving Size: 4
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    Terry’s Taco Tortilla Soup
    3 cups Chicken broth
    1 or 2 carrot
    2 Celery stalk
    1/4 cup Tomato
    1 or more Jalapeño
    1 teaspoon Taco seasoning
    1 treaspoon cumin
    add a couple of handfuls tortilla chips
    1/2 to 3/4 can drained and rinsed Black beans
    1 cup frozen Corn, thawed
    chicken (cooked if you like)

    Pulse to just chop the ingredients
    Then top with some more of the whole corn and black beans and a dollop of sour cream or asadero cheese.

    Buzz the first 7 ingredients until hot and steamy. Then add the tortilla chips and rest of ingredients and pulse gently until slightly chopped.

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    Roasted Broccoli Stuffed Shells from thevintagemixer.com

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    • 2 broccRoasted-Broccoli-Stuffed-Shells-Recipe-7oli crowns
    • 2 garlic cloves, minced
    • 1 tablespoon olive oil
    • 24 jumbo pasta shells
    • 16 ounces (one container) ricotta cheese
    • 1 cup Mozzarella, shredded
    • 1/2 cup Parmesan, shredded
    • 1/4 teaspoon salt
    • 1/8 teaspoon cayenne pepper
    • 26 ounces (3 cups) Marinara sauce
    To roast the broccoli
      1. preheat the oven to 375 and line a rimmed baking sheet with foil. Chops the broccoli into bite sized pieces and toss with olive oil and minced garlic. Season with salt and lay flat on the baking sheet. Bake for 25-30 minutes or until slightly brown and crispy.
    For the pasta
    1. Bring a large pot of salted water to a boil. Add in the pasta shells (a few more than 24 incase a few break while cooking). Boil for 8-10 minutes or until slightly soft but with a slight bite. (They will cook more when they are baking).
    2. While the pasta is cooking, mix together the three cheeses and the salt and cayenne. Once broccoli is done, roughly chop and add this to the cheese.
    3. Pour 1 cup of the marinara into a rectangular baking dish.
    4. Once pasta is done, drain the water, reserving 1/2 cup of the pasta water. Fill each shell with cheese and place in the baking dish. Mix together 1 more cup of the marinara with the 1/2 cup of pasta water and pour this over the top of the filled shells.
    5. Cover with foil and bake for 20 minutes at 350 covered, then, uncover and bake for 5-10 more minutes or until bubbly.
    6. Serve with remaining 1 cup of marinara sauce.

     

     

    Linguine with Shrimp Scampi from damndelicious.net and dmv

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    IMG_6354

    • 8 ounces linguine
    • 1-2 tablespoons unsalted butter
    • 1 pound medium shrimp, peeled and deveined
    • 3 cloves garlic, minced
    • 1/4 teaspoon red pepper flakes, or more, to taste
    • 1/4 cup white wine
    • 1/4 cup freshly squeezed lemon juice
    • Kosher salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped fresh parsley leaves
    • 1/4 cup freshly grated Parmesan
    • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    • Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
    • Serve immediately, garnished with Parmesan, if desired.
    • NOTES, dmv–brine shrimp with lime or lemon juice, salt and sugar for 45 min. drina and marinate with olive oil, pinch of thyme, pinch or oregano, pinch of red pepper flakes and olive oil.  Heat pan add butter, sautee shrimp and marinade for 2 min adding a bit more olive oil.  Add drained pasta and cooking liquid to desired consistency.  Add parsley and serve with parm cheese.