Wednesday, March 28, 2012

"Nutty" Lemonade

I was aiming for a sort-of "Dreamsicle" taste/texture by using almond milk (in this case, actual almonds). It mostly worked and ended up being pretty good, although not exactly what I'd been expecting.

  • 1oz raw almonds
  • 1 lemon, seeded and peeled, plus its zest
  • 1 lime, seeded (if variety has seends) and peeled, plus its zest
  • chunk of ginger (grated works better, also see modifications)
  • sweetener to taste
  • bunch of ice (I tend towards 4-6 cubes)
  • bunch of water (varies; ends up at the 3c mark in VitaMix)
The rest is easy; blend on "smoothie" setting (VitaMix) or "until really, really smooth/frothy" (blender).

Two things that worked great: use pieces of crystallized ginger in place of raw ginger and sweetener--this was really good. Reducing the amount of water used during blending then adding carbonated water during the pour was really nice--probably my summer drink when I want the extra nutrients of the nuts.

Using an ounce of crystallized ginger brings nutrition info to approximately:

Cal: 300-315
Fat: 14g
Carb: 47
Protein: 7

Wednesday, February 8, 2012

World's Easiest Southwest-stye Slow Cooker "Stew"

I forget where I originally saw this one; perhaps Lean & Forget-It? In any case, it's delicious, and embarrassingly easy to make, freezes well, and can be adapted in a variety of ways. The basics:

  • About 1-1.5 lb chicken breast (I leave them whole, or cut in half)
  • Two cans beans (I often mix types, like black and pinto, and often use pre-spiced cans)
  • Two cans corn (I like a really sweet corn)
  • Two jars salsa (Have fun with this--once I tried a really hot habanero along with a sweet raspberry salsa; it was surprisingly good)
Dump it into a slow cooker. I usually just go overnight on low.

I pull the chicken out and shred it with two forks. You may also chop the chicken up into small chunks if you're not in to the shredded thing.

It's a pretty moist dish. To reduce, you can drain the beans and use less salsa. I usually put some shredded cheese in/on it.

Healthy, fast, relatively cheap, and tasty.

Wednesday, January 4, 2012

Kenyan-inspired Ground Beef Curry/BBQ

Saute until browned:
  • Wad of sliced onions (I like onions, so roughly 1-3 large onions, I like red onions)
  • Bunch of ground beef (1-1.5 lbs)
  • Hot peppers (optional, jalapenos are okay but thick-skinned, consider serrano), a bunch
  • Curry powder (I like curry, roughly 2-4 tsp)
  • Crushed garlic (sometimes I saute this with the beef and onions, 5-10 cloves)
  • Grated ginger root (2-3 tbsp; freezing peeled ginger and using a microplane makes this easier)
  • Sliced/chopped/diced tomatoes (I usually use a can of crushed, roasted tomatoes)
After that's all mixed in:
  • Some cinnamon (not much)
  • Chopped cilantro (if desired)
  • Some water
  • Some salt
  • Anything else you think might be good; cumin, cardamom, clove, sage, nutmeg--this recipe is easily tunable to various mixes of sweet/spicy/savory, and mixing them all up in one is fun.
Let it all simmer for 15-30 minutes, depending on squishy you like your onions, how blended you want the flavors and how hungry you are.

I'll often add some coarsely-chopping onions (and peppers) towards the end of the simmering process for some additional crunch and zest.