Smoothie Challenge

30day_headerFriends of ours received a new Ninja blender as a Christmas present. We got started on talking about making smoothies and it kind of renewed my interest in the fad that just won’t go away. Of course I turned to Pinterest for some recipes to make besides the standard orange juice/strawberry/banana combo and came across this website. There was a link to sign up to take a 30-day GREEN smoothie challenge so I figured it wouldn’t hurt to try it. Each week I get an email with the shopping list and recipes for 5 different smoothies. Today was our first green smoothie: “Gorilla Punch.” It had kale, almond milk, banana, apple, cocoa powder and a little peanut butter in it. It wasn’t too bad! The Ninja blender I bought about 5 years ago did a pretty good job of blending everything together, but it wasn’t great since it only has a 400-watt motor. We MAY be in the market for a new blender now. Any recommendations?

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Let Her Eat Cake!

But beware if you let her cut her own piece, because this is what you’ll be left with:

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This is chocolate zucchini cake made from a recipe is from my boss’ mother. Audrey resisted trying it for 2 days after I made it for the first time. Then she tried it and realized I wasn’t lying when I told her how good it was. I think this is the 3rd one I’ve made. I brought one on our family vacation and it was devoured (by 6 children) in no time flat.

 

Roasted Veg Goodness

I tried kohlrabi for the first time last summer when I received it in my CSA box of veggies from Bass Farms. I sliced it up and tossed it with olive oil, salt & pepper and  ate it raw. I loved it! Kohlrabi is in season again so I wanted to try a recipe where it was cooked. I found on Pinterest someone wrote that it tasted like broccoli stems. The side for dinner tonight with our eMeal recipe was supposed to be roasted broccoli but after reading on Pinterest that kohlrabi tasted like broccoli stems, I had the bright idea to roast it WITH the broccoli! I sliced it up, tossed it with olive oil, salt & pepper and baked it at 400-degrees for 15 minutes. Delicious!

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Easy Greek Salad

I was on salad duty for this month’s Cooking Club dinner. I threw this together a few minutes before leaving the house. Gotta love Greek salad. Forgot to throw in the kalamata olives, though. Rats!

The recipe for the dressing was from my new Cooking Light Essential Dinner Tonight cookbook:  1 T. lemon juice, 2 t. red wine vinegar, 1/2 t. dried oregano, 1/4 t. salt and 1 T. olive oil. I threw all the ingredients in a little plastic container and gave it a good shake before drizzling it on the salad.

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Szechuan Green Beans with Ground Pork

My mom arrived in Hong Kong today. The 2nd picture my cousin posted on Facebook of her visit was of the family sitting around a table full of delicious looking food. This is one of my favorite dishes (another from Cooking Light magazine) but I’m sure it in no way compares to the good food at that table. To make it even better I served it with a side of steamed Chinese broccoli. I just couldn’t stop eating!

1/2 pound lean ground pork
1 t. cornstarch
1/8 t. salt
1/8 t. ground white pepper
1 t. peanut oil
2 1/2 c. cut green beans
1 t. minced fresh garlic
2 T. hoisin sauce
1 t. sugar
1 t. crushed red pepper
2 t. soy sauce
2 c. hot cooked white rice

Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.

Creamy Linguine with Shrimp and Veggies

Please excuse my infrequent recipe posting. Don’t know how I manage to get nothing done lately! I AM still cooking dinner at least 5 out of 7 nights of the week but just haven’t been posting. Tonight’s recipe came from Cooking Light magazine. Seems I’m on a kick with their recipes again. Maybe I’ve been watching too many episode of BIGGEST LOSER. Who knows.

photo from Cooking Light magazine

Anyway, this recipe was really good (maybe because I bought full-fat cream cheese instead of 1/3 less fat) or maybe it was because of all the shrimp & broccoli in it. In either case, you should try it!