1 banana
1 cup plain yogurt
1 1/2 cup frozen mango
1/2 cup ice cubes
1 Tbsp honey (optional)
- Blend banana, yogurt, mango, and honey in blender. Add ice and blend until smooth.
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Mango smoothie
Tuesday, January 31, 2017
Peach cobbler
Wednesday, December 28, 2016
3 Tbsp brown sugar, packed
1 Tbsp unsalted butter
1/8 tsp salt
1/8 tsp cinnamon
1 1/4 lbs peaches, peeled and sliced in half-inch wedges (or 1 lb frozen sliced peaches)
1 Tbsp water
1 1/2 tsp lemon juice
1 tsp flour
1/2 tsp vanilla extract
1/2 cup flour
2 Tbsp sugar
1/2 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/4 cup buttermilk
2 Tbsp unsalted butter, melted
- Preheat oven to 400 F.
- Filling: in 8″ oven-safe skillet over medium-high heat, combine brown sugar, butter, salt, and cinnamon. Cook 2 minutes, until sugar dissolves.
- Add peaches and cook until peaches release their juice, 5 minutes (longer if frozen).
- In a bowl, whisk water, lemon juice, and flour. Stir into skillet. Remove from heat, and stir in vanilla.
- Topping: in a bowl, whisk remaining dry ingredients. Stir in buttermilk and butter until dough forms.
- With a spoon, drop small pieces of dough evenly over skillet. Sprinkle with 1 tsp sugar.
- Bake 20-25 minutes, until topping is golden brown. Let cool for 20 minutes.
Maple mashed sweet potatoes
Saturday, December 3, 2016
4 sweet potatoes, large
1 Tbsp butter, softened
2 Tbsp sour cream
2 Tbsp maple syrup
- Poke holes in sweet potatoes with a fork, then bake 50 minutes at 375 F. Let cool slightly.
- Scoop sweet potato flesh into a large bowl, combine with other ingredients, and mash until smooth. Add salt and pepper to taste.
Avocado toast
Wednesday, September 7, 2016
1 slice of bread, darkly toasted
1/2 avocado
- Mash and spread avocado half onto bread. Top with olive oil, lemon juice, salt, and red pepper flakes.
Spinach feta mini-pies
Thursday, December 31, 2015
1 pie dough round
10 oz frozen chopped spinach, thawed and squeezed dry
5 Tbsp heavy cream
3 Tbsp green onions, finely chopped
2/3 cup crumbled feta
- In a large bowl, combine spinach, cream, green onions, salt, pepper, and 2-4 drops of hot sauce. Mix in half the feta.
- Cut pie dough into 4 mini-pie rounds, then press into mini-pie maker. Spoon filling into each, then top with the remaining feta. Bake 9 minutes.
Portobello orzo
Monday, May 11, 2015
2 cloves garlic, minced
8 oz baby portobello mushrooms, thickly sliced
2 cups orzo
3 cups vegetable broth
1/3 cup Parmesan, grated
- Heat garlic and 2 Tbsp olive oil in a large skillet over medium heat. Add mushrooms, a pinch of salt and pepper, and sauté until mushrooms have released all of their moisture, 5-7 minutes.
- Add orzo and broth to the skillet, stir, and cover. Once it boils, stir it again, replace lid, and turn heat to low for 10 minutes, stirring halfway through.
- Stir until broth is incorporated, then remove from heat. Stir in Parmesan, then serve.
Frozen oatmeal
Tuesday, February 17, 2015
2 cups oats
1/4 cup brown sugar
1/2 tsp cinnamon
1/3 cup dried cranberries
- Cook oats with water and salt according to package directions. Stir in brown sugar and cinnamon.
- Coat a muffin tin with non-stick spray, then fill each cup with oatmeal. Push dried cranberries into each cup.
- Refrigerate until cooled, then freeze until completely frozen. Transfer to a freezer bag. To prepare, microwave two pucks and add milk.
Vegetable pot pie
Friday, November 28, 2014
1 stick butter
1 yellow onion, sliced
1 fennel bulb, top and core removed, sliced
2 leeks, top removed, sliced
8 oz mushrooms, sliced
1/2 lb potato, diced
3 cups frozen peas and carrots mix
1/2 cup flour
2 1/2 cups vegetable stock
1 tsp salt
1/2 tsp black pepper
3 Tbsp cream
3 Tbsp parsley, dried
Puff pastry or pie crust
- Melt butter in a large pot at medium heat. Sauté onions, fennel, leeks, and mushrooms 10-15 minutes. Add flour, and cook over low heat for 3 minutes.
- Add stock, salt, pepper, and (optionally) white wine. Bring to a boil, and simmer 5 minutes. Add heavy cream.
- In another pot, boil potatoes for 10 minutes. Prepare peas and carrots.
- Add potatoes, peas, carrots, and parsley to the sauce. Mix well.
- Fill 11 x 13 pan with filling. Top with crust. Bake about 40 minutes, or until golden brown and bubbling.
Baked brie with caramelized pears
Friday, November 28, 2014
8 oz round brie
1 Tbsp butter
2 shallots, minced
2 pears, peeled and sliced
1/3 cup dry white wine
1/2 tsp brown sugar
1/4 tsp thyme
- Melt butter in a skillet at medium heat. Add shallot and cook 1 minute. Add pears and cook 5 minutes, until soft.
- Add white wine, brown sugar, thyme, and salt and pepper to taste. Increase heat and simmer until evaporated and pears lightly caramelized, about 10 minutes.
- Cut off top rind of brie. Pour mixture over brie, and bake at 350 F for 30 minutes. Serve with crackers.
Creamy tomato and spinach pasta
Wednesday, October 8, 2014
1/2 white onion, diced
2 cloves garlic, minced
15 oz can diced tomatoes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp red pepper flakes
1/2 tsp salt
2 Tbsp tomato paste
2 oz cream cheese
1/4 cup Parmesan cheese, grated
1/2 lb penne
4 oz fresh spinach
- Cook penne in a large pot.
- In a skillet, saute onions and garlic in olive oil for 5 minutes.
- Stir in diced tomatoes (in juice), spices, and black pepper to taste. Mix in tomato paste and 1/2 cup water.
- Turn heat to low, and whisk in cream cheese until incorporated. Whisk in Parmesan, then add spinach and let wilt.
- Mix sauce and pasta, then serve.