It sits on my humble table, in my humble kitchen, unadorned. No little mint leaves gently placed atop the glass. No chunks of pineapple surrounding it. But don’t be fooled by the uninteresting photo. This is a very tasty smoothie.
Pineapple Spinach Smoothie
1 cup almond milk
Large handful of fresh spinach
1 cup of frozen pineapple chunks
Place ingredients in a blender in the order listed.
Start blending on low and slowly increase to high.
If you want to jazz this up, I think it would be really great with a little lime or maybe even some basil. And if almond milk isn’t your thing, you could use another type of milk or yogurt as a base.
There are quite a few tasty smoothies on my blog. Click on the smoothie category for more ideas.
Sometimes a mom just needs a little treat. I have to say, this creation really hit the spot last night. The combination of the cherries and the Pinot Noir was very nice. The flavors really complimented each other well.
Cherry Pinot Freeze
2 cups frozen cherries – unsweetened please
1/2 cup Pinot Noir or other red wine
Combine the wine and cherries in a high power blender, and starting on low, blend.
Gradually increase the speed until smooth. You will need to use the tamper to keep things moving. Add more wine if it’s too thick.
I expect this would be really good with any frozen fruit and wine combination. It was different than my Sangria Smoothie since it was just one kind of fruit. It had a very full rich flavor. Yum!
My spring break is just around the corner. I will most likely need to work from home tomorrow in addition to my usual work from home Friday since My Faithful Assistant has gone and banged up another limb. So while he convalesces with his arm wrapped in an Ace bandage from his wrist to just above his elbow, another Cherry Pinot Freeze may be in order for me!
With dreams of a lovely smoked salmon for dinner one night this weekend, I picked up a pretty decent sized piece of salmon from the store.
Sadly, work and other things got in the way, and if I wanted salmon, I was going to have to make it myself. I’ve had great luck slow roasting my salmon. It’s a very hands-off and simple way to prepare salmon. And it’s virtually impossible to overcook it this way. I’ve prepared Slow Roasted Salmon many times. I wanted to change the glaze a little bit.
Balsamic Maple Glazed Salmon
1/4 cup maple syrup
1/8 cup balsamic vinegar
2 cloves of garlic, crushed
Salmon, of course!
Combine all the ingredients (except the salmon)
Put your salmon skin side down on a pan either prepared with cooking spray or covered with a Silpat or similar liner.
Brush on some of the glaze.
Bake at 250 for 40 minutes per pound.
If you want, set a timer for 20 minutes, and glaze again.
Easy. Tasty. SOOO TASTY!!! Everyone loved this. I was hoping for enough for two full meals (it was a fairly giant piece of salmon) but no go. Just enough left for a couple lunches.
Easter is right around the corner and so is Passover. If you’re looking for something a little different for your table, this would fit the bill. It’s great with asparagus, and baby potatoes. The sweetness of the maple syrup is balanced nicely with the garlic and balsamic vinegar. I really recommend the second glazing. With the salmon warm, the glaze sticks a little better and the flavor is great!
This would be a great way to prepare other fish too. Just remember, 40 minutes per pound!
Ripe avocados are always a gift. There they were at the store today so I picked some up and threw together a very delicious and healthy salad for lunch.
Southwestern Chicken Salad
1 medium chicken breast left over from some dinner this week that you couldn’t bear to throw away
1 can black beans
1 cup corn (thawed if frozen)
1/4 cup chopped red onion
1 avocado peeled and chopped
Juice of 1/4 lime
Cumin and Cayenne to taste
Combine everything and enjoy! That’s it!
You could serve this on a bed of lettuce topped with cilantro lime dressing, or wrap it up in a burrito. Feel free to leave out the chicken, too, for a really delicious vegan meal. Tasty, healthy, and filling! I have three more avocados so I’m really looking forward to having the for lunch this week.
Original Post 3/17/2014 – I admit, I am not Irish. But it’s St. Patrick’s Day so I offer you a few of my favorite Irish inspired recipes. If it’s too late to have them tonight, maybe you can have one or all of them later this week. Or maybe you can just save them for next year.
First off is my Loaded Potato Soup. Potato soup is so great for making in so many varieties. I think you’ll find my version of it nice. I use milk and broth and very little cream so it’s not overly filling. And it’s very fast to make! If you don’t have mashed potatoes on hand, you can chop up some potatoes and cook them for about ten minutes in the microwave. You’ll have dinner ready so fast!
Next is some truly delicious Irish Guinness and Meat Pie. I used ground chicken but you can certainly use whatever meat you like. We have meat pie pretty regularly in our house. I like to grind some veggies into my pies. I will do whatever it takes to get veggies into my boys. They’ve stopped resisting. Resistance is, after all, futile.
Last but far from least is Really Excellent Beer Cheese Soup. I have such fond memories of this soup. My mouth waters when I think about how great it tasted. You have to really like Guinness to appreciate this soup. If you have any doubt that anyone will not like the strong stout flavor of the Guinness, you can use something more like a pale ale. The longer it cooks, the more it mellows and the more the alcohol burns off. Really good stuff! I have no idea if Beer Cheese Soup has any Irish origin but I made it with Irish ingredients, so it’s Irish to me!
The last (and I mean it) snow of the season has been cleared from the driveways and walks. The kids are savoring the last hours of the last snow day, hoping that the aren’t in school until July because of it.
I should throw some Irish ditty in here but I don’t know any. So enjoy the recipes! And Happy St. Patrick’s Day!