Thursday, September 29, 2011
I told Reggie I made this smoothie and he guaranteed that I would never have to share it with him. Ever. I tried again this morning but he assured me it was all mine. He did say he would try it if I could ever figure out how to make it not look like the The Excorcist green pea soup scene. Alas, I can't. He doesn't know what he is missing. Cover Judger.
It's about 2 cups coconut milk blended with anywhere from a teaspoon to a tablespoon of honey and about a good cup of kale (but just the leaves and not the thick ribs). After the milk reaches a lovely shade of green, I add in frozen strawberries and papaya, one whole orange and a whole banana. And then I puree it until it's all a thick green goop. Mmmmmm. Goop.
I made this recipe up using ones I'd seen before and what was in my house. You can make it using whatever you have too. I'm ready to hear about smoothies you like because I've already got the blender out and this plague may linger. And I've learned not to judge the person by the goopy green stuff they put in their cup. That's my new adage.
Tuesday, September 27, 2011
Little Paper Cities and you can see more of her work. Photographer. Lawyer. Mother. Artist. Wife. Friend. Blogger. She inspires me constantly.
Yes, it is another post about tomatoes but cut me some slack because we had to wait until now to even get tomatoes. The positive side of that is tomato season has exploded during soup weather. So I was extra excited when a rainy Autumn Sunday that was ripe for soup making and a recipe for Roasted Tomato Soup with Broiled Cheddar collided. This recipe had all the elements: roasted, tomato, broiled and cheddar. And even better (as if it needed to get any better) was that between the roasted and the broiled was, wait for it, Rye Bread.
Wednesday, September 21, 2011
And behold...We harvest tomatoes. It only took all summer. They are still coming full force. September tomatoes for the picking. The first batch was eaten up or made into sauce. I got the idea for this sauce here because you can't pass up something called Naked Tomato Sauce.
Thursday, September 15, 2011
Tuesday, September 13, 2011
This year's jalapeno crop, which could also be aptly named this year's jalapeno, came in fits and starts just like this year's summer sun in Portland. But when I got one or two, I put them to good use. These two got roasted on the grill along with some tomatoes (not mine since mine just arrived yesterday), Walla Walla onions, red peppers and garlic. When everything was good and charred, it went in the blender with lime juice, cilantro and more salt and pepper. Done. A very saucy sauce.
Thursday, September 8, 2011
There is something extremely satisfying about pulling some beets out of the ground and then juicing those babies up. At least for me. I broke the juicer out of appliance Siberia for a well-deserved glass of apple-beet-fennel juice. Good enough to leave the juicer out as a reminder that Yes, I like juice and No, I don't like putting things away after I'm done so I might as well keep up the juice phase. It's really healthier than cleaning up after myself.