Smoothies!

Nov. 5th, 2010 01:03 pm
morgan: (SnailEarth)
It's just past harvest time here in the PNW and we've been doing a lot of canning and freezing. We canned some marinara sauce because we eat a lot of pasta, though that cost more to do this year because of the bad tomato crop. I've sort of fallen in love with freezing, though. It's easier and safer to do than canning, and we have a large deep freeze in addition to our regular freezer, so there's no reason not to. We roasted pumpkins and scooped them out into freezer jam jars, and we juiced some carrots and tossed the pulp into the marinara and poured the juice into icecube trays to use for smoothies.

Carrot/Mango/Orange Smoothie

Fill a blender with

8oz Mango/Orange Juice
8oz Almond Milk (or milk, or the milk-sub of your choice)
4oz Yogurt
2 Bananas broken in half
6 Carrot Juice icecubes

Turn the blender on to a low setting, and as it spins, drizzle in

1tsp Vanilla
2Tbs Honey

Shut the blender and turn it up to a higher setting for a minute or two and pour into tall glasses.

Strawberry/Orange/Banana Smoothie

Fill a blender with

8oz Orange Juice
8oz Almond Milk
4oz Yogurt
2 Bananas broken in half
5-8 frozen Strawberries, depending on size

Turn the blender on to a low setting, and as it spins, drizzle in

1tsp Vanilla
2Tbs Honey

Shut the blender and turn it up to a higher setting for a minute or two and pour into tall glasses.

REMINDER: If you are on the Alton Brown diet, remember that the ounces listed here are by weight, not by volume. If you're not on the AB diet, make the smoothie however you damn well please. ^_^
morgan: (SoftWatches)
I adapted this from an Alton Brown recipe to make it less salty.

Preheat the oven to 250F. In a large bowl, mix together:

1TBS Ground Ginger
1tsp Cinnamon
1tsp Salt

Set that aside and in a large skillet put:

1TBS Olive Oil
1TBS Avocado Oil
1LB Whole Raw Almonds

Set the heat to medium-low, I used Gas Mark 5 on my stove, and toast the almonds in the oil for five minutes. Then add:

A few TBS each of Honey and Maple Syrup.

Stir over the eat for about a minute or two longer, and then dump into the seasonings bowl and toss well to coat. Pour this into a pan lined with parchment or silpat and toast in the oven for 20 minutes. Remove and allow to cool before storing in an airtight container.
morgan: (Default)
So, I read a blog called The Stone Soup, and the writer brought up countries that live in extreme poverty a couple of weeks ago and the fact that most people in the world eat on $2 a day or less. So she devised a day's menu for herself that could be purchased for $2. It included eggs because they're cheap, filling, nutritious, delicious, and easy to cook. I considered this to be a very sensible choice.

Today she made a post on how that menu assumed battery egg prices, and she'd felt a little guilty because her own eggs are free-range, and she didn't want anyone buying battery eggs, so she devised a new menu that included lentils instead for the protein.

I also occasionally read a blog called The Hillbilly Housewife because it's a great resource for kitchen DIY. She has an Emergency $45 menu posted so that you can feed your family for the smallest cost possible with the most food possible during tight times. However, this menu includes bleached flour, bleached refined sugar, and hotdogs which are, well, filling, but pretty nutritionally void.

So, the roommate and I were wondering if you could actually buy ethical and nutritious foods for two dollars a day. For a family of three, that would be $42 a week, which is what I would start with because the American grocery system isn't really set up for daily shopping like it is in some countries.

Shall start investigating the possibilities this weekend.

BENTO!

Jul. 9th, 2010 09:49 pm
morgan: (AzyFractal)
I recalled today that I have a class in the morning. Yeah, I'm a really bad student, what of it? Anyway, in this realization came the knowledge that I had to put together a lunch because we're broke, and the deli by that particular campus is delicious, but pricey and slow. So, I had to put together stuff from what we have, which is getting a bit slap-dash at this point. We have no bread, no milk, and I can't bring anything that needs to be microwaved, because I don't think that campus has anything more kitchen-y than a vending machine. This means no dinner leftovers, which tend to by my bento main-stays. I grabbed my flat blue Bento Box that fits in the cooler compartment of my backpack and started poking around. Had rice cakes and peanut butter, but wasn't in the mood for that, had falafel chips, but no hummus, and wasn't in the mood to whip any up. Found corn chips with the falafel chips, and remembered that we have a HUGE bottle of salsa in the fridge. So, Bento for tomorrow is:

Salsa with a few chunks of cheese from the farmer's market marinating in it in the main compartment.

In the veggie compartment are some baby carrots that will also be nice with the salsa.

In the protein compartment is some chicken that I stole from my roommate. *blows kisses to [personal profile] azremodehar*

And, to go with all of that, a baggie of corn chips. Yes, I know, it's all supposed to fit in the box, and I COULD crush the chips up to mix with the cheese and salsa, but...ew. Especially by the time I get to it tomorrow.

For drinks in the 90F+ heat I have a giant bottle of water and a foil pouch of juice. Might post pics tomorrow, we'll see if I have time. ^_^
morgan: (Nuriko)
I can't eat most commercial margarines or tub spreads, I have too many weird allergies, and I found a recipe for making soft butter that is supposedly soft even right from the fridge. This is what I did with it.

2 sticks of Butter
1/2 cup Spanish Olive Oil
1/4 cup Avocado Oil
1 large spoon of Yogurt (about 2 table spoons)
A few pinches of Kosher Salt

I put the butter, salt, and yogurt into the food processor and pulsed them together a bit, and then measured the oils into a cup and slowly started drizzling them in as the processor ran, like you would if you were making a mayonnaise. It came out a really pretty color, bright yellow with just a hint of golden-green. I let it set up in the fridge overnight and tested it the next morning. It wasn't perfectly soft right from the fridge, but it was usable, and it softened up very quickly, and it tastes really good.
morgan: (CellarDoor)
So, I hadn't decided what to do with this journal, and I'd kicked around making a cooking blog, so I'll start out with that here and see how it goes.

This weekend we got some Hood River strawberries at our farmer's market and decided to use some of them to make freezer jam. I used:

About 2 lbs of hulled strawberries (hulled by the illustrious [personal profile] tyger )
1c Natural Sugar
1T Lemon Juice
2c Apple Juice Concentrate
1c Water
1pkg No-Sugar Pectin

I mashed the strawberries by hand with a potato masher, one pound on it's own, and then I mashed in the sugar, lemon juice, and the second pound of strawberries. I left them to macerate, and boiled together the concentrate, water, and pectin, boiling for one minute, and then pouring it into a glass measuring cup to cool. After a couple of minutes I gradually poured it into the strawberries, mashing them a bit more in the process. I poured it into small lock-n-lock containers and popped them into the refrigerator overnight. They gelled perfectly, and the color is beautiful, a very bright red. I'll try to post a picture later. The taste has a lot more berry flavor than most store-bought or cooked jams, and I like it a lot more, and it was really easy to make. It might not be as sweet as some would like it, but it would be easy to add more or less sugar to taste as long as you use a no-sugar pectin.

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