7/18/18

Frozen Fruit Smoothie Puree'



I'm not a fan of sweets, which includes sweet fruits.  I'll invariably choose vegetables over fruits and when I do eat fruit, there are only a handful I like.  But those I like, I love!  And when they are frozen? I love them oh-so-much more.

Nectarines, mangoes, cranberries, cherries, pineapple and strawberries are on the list and when frozen, I'll eat a pound them;  blended in almost any combination, with just enough liquid to make them smooth.  The end result is a gelato looking blend that is nothing but frozen fruit slushy goodness.

Here was what I ate 3 nights last week - as my 'go to' snack.  My body was craving the vitamins I guess, because I seriously was craving it.

I do not like dairy products in my smoothies... at all.  So YOU can feel free to add yogurt, milk, almond milk, etc. to this but... I won't don't.


FROZEN FRUIT SMOOTHIES

Fruit of your choice - frozen
Liquid of choice - just enough to make it smooth (water, seltzer, fruit juice, etc.)
Options:  yogurt, milk, sweeteners like a tablespoon of honey, sugar, etc. (I don't add but you can!)

Blend in a good quality blender or food processor - pulsing and scraping down the sides until smooth.  Adding a small amount of liquid when needed to get the consistency you prefer.  Pour into a bowl or glass and eat with a spoon or use a thick 'smoothie' straw.


You can see the bits of cranberry in it... yum!

Frozen goodness

It almost looks like gelato...but no dairy! Just yummy frozen, pureed fruit!












You might also be interested in these related products, available to purchase through Amazon;


Assorted Bright Colors Jumbo Smoothie Straws, Pack of 100 Pieces
Hiware Extra Wide Smoothie Drinking Straws - 12mm Reusable Jumbo Bubble Tea Straws with Cleaning Brushes - 10 Pieces - Bpa-free Boba Straws
Ninja Professional Countertop Blender with 1100-Watt Base, 72oz Total Crushing Pitcher and (2) 16oz Cups for Frozen Drinks and Smoothies (BL660)

 






7/16/18

That Yummy Zucchini, Bacon, Mushroom Alfredo Thingy! Yeah, I don't have a recipe for that.





Although I have the best intentions of posting every day - with photos and recipes of all the things I make or make up, the truth is... life.  So instead, I usually forget to take photos until I've already eaten most of it, or more than likely, it's all gone and dinner is over and I say "oh yeah....".  But sometimes I do take photos (on my cellphone) and even remember to email them to myself to keep in my food file  on my laptop.  And then... more than likely I am too busy to post.

By the time I remember I wanted to post that recipe, I can't 're-find' my recipe or I forgot how I made it because I didn't write it down.

And that is almost, kind of, this 'recipe'.

About 3 weeks (?) ago I needed to use up zucchini before I left town for a week and The Husband was going to be fending for himself.  He would never in 100 years make zucchini in any way, shape or form, so like I said, I needed to use it up.

Out came my handy-dandy spiralizer and brainstorming 'what sounds good' I grabbed some mushrooms that also needed to be used up as well as some bacon, cream cheese, heavy cream and a couple other items. (This is the sprializer I own and use but I'll link to more options at the bottom of this post - OXO Good Grips 3-Blade Tabletop Spiralizer with StrongHold Suction )

The result was a really delicious zucchini alfredo type thing that was a huge hit.

And I even took pictures.  Well, two pictures, but pictures!

And then I left for the week, came home and got crazy busy with appointments and errands and landscaping projects and other stuff.  And here I am now, attempting to post this recipe for me and my kids to be able to make in the future and what do I have to work with?

A memory and a list of things I thought about putting into it when I was brainstorming!  So without further rambling, here is my list.  Basically just put in the amounts you think sound good or you think you and your family will like.  Lots of zucchini and less of everything else.






Zucchini Bacon, Mushroom Alfredo

Zucchini - spiral sliced, thin sliced or perhaps grated but that will cook SUPER fast so don't let it get mushy
Mushrooms
Bacon
Garlic, fresh, minced or fine chopped
Cream Cheese
Chives or Green Onion Tops, diced
Paprika
Salt and Pepper
Heavy Cream 
Parmesan

That is what I have wrote down on the index card I scribbled on as I made it.  I recall spiralizing the zucchini and setting it aside.  I diced the bacon and cooked it in a pan on the stove and when it was almost done, I added the chopped mushrooms and finished cooking both.  Add the garlic at the end and after only about 30 seconds, add the cream cheese and whisk or stir.  

Add the zucchini, some heavy cream and Parmesan to make a simple sauce, finished off with the seasonings and green onion tops.




As I noted above; this is the one I own.... and love.




But there are lots of options!  Here are some options available through Amazon links;









The One I Love The Best: Homemade Spaghetti Sauce







Spaghetti Sauce

20 oz. tomato puree' (approximately) I often used diced tomatoes and put them in the blender
1 c water
1 1/2 t fresh, minced garlic
3 t fresh minced onion
1 1/2 T sweetener (sugar, honey, etc)
1/2 t salt
1 T lemon juice
1/4 c dried parsley
1/8 t thyme
1/2 t dried basil or a few leaves fresh, minced or chopped
1/4 t oregano
black pepper - dash


Mix all ingredients in a saucepan on the stove.  Bring to barely a boil, turn it down to simmer and let simmer about 1 hour.  I cover mine but leave it open about an inch or two for condensation to escape so it doesn't get too watery.   Use right away or freeze in containers or food sealer bags.  I also sometimes store extra in mason jars in the refrigerator but haven't 'canned' them to store on the pantry shelf as I haven't tested the ph level of this recipe. 





Let simmer 1 hour or so

Use right away, freeze or store in the refrigerator




You might also be interested in these related products available to purchase through my Amazon links;

Weck 762 Tulip Jelly Jar, SET of 6

12 Ball Mason Jar with Lid - Regular Mouth - 16 oz by Jarden
Cuisinart 719-16 Chef's Classic Stainless Saucepan with Cover, 1 1/2 Quart

   
























7/13/18

Updated Turkey Piegga - Turkey Panini


Almost ten years ago I posted a recipe for Turkey Piegga (2009 link here:  Turkey Piegga).  At the time, my oldest was in school and raved about this awesome sandwich she had in the school lunch room called Turkey Piegga and wanted me to make it.  The problem is, I went through my recipe books and then checked online and the only mention I could find was on school lunch menu's - but no information or recipes as to what it was.  And I had never heard of them before!

She had a 'guess' as to most of the ingredients, but having never seen one, I had no idea what it was or how to make it.

Finally, giving up, I wrote to the head cook of the school and requested the information. She was more than happy to give it to me and to hear that one of the students loved it so much that they were trying to make it at home.  At the time I made it with my pizza dough (as her recipe called for) but I had still never heard of it, nor having seen it, I didn't even know what it was supposed to look like when I first made it.

Since then, a hot sandwich called 'panini' has gotten very popular and of course, looking back, I can see that this sandwich known throughout high school lunch rooms across the country was Piegga was just a version of what we now call Panini's.

This is an incredible sandwich - and so filling!  The other night I made it for dinner using store bought Naan and it's become my favorite way to make it!  Not only because it's faster and easier than making my own pizza dough but because the flavor is incredible and we love it more than any other breads we've tried.

One sandwich made from 2 slices of Naan will easily serve 2 adults when sliced in half.




Updated from 2009 - the original Turkey Piegga recipe and then the version in the photos of this post.

Original Turkey Piegga - Turkey Panini
School Lunch Recipe Scaled Down

Dough for (2) 16” pizzas
Olive oil – 1 oz.
Italian seasoning – ¼ oz.
Shredded Parmesan – 3 oz.

Turkey – 1 lb.
Provolone cheese – 8 oz.
Spinach – 6 oz.
Fresh basil – ½ oz.
Olive oil – 1 oz.
Kosher salt
Pepper –
Mayonnaise – 4 oz.


Mix together olive oil and Italian seasoning. Proof pizza crust to double in thickness, brush with olive oil/Italian seasoning mix. Sprinkle with parmesan cheese. Bake in a preheated oven at 350 convection oven 5-8 minutes.

Place one of the baked crusts upside down – layer as follows;

Turkey
Provolone
Mayonnaise
Spinach
Basil
Salt, pepper, olive oil

Top with second crust.

Cut into 10 pieces. Sandwich can be prepackaged and served cold or grilled on a Panini grill for 3 minutes to serve hot.



_________________________________________


Turkey Piegga - Turkey Panini


Naan - (I usually buy mine from Sam's Club, Walmart or Publix)
Italian seasoning
Turkey slices - good quality
Fresh Mozzarella cheese
Fresh tomato sliced thin
Fresh spinach 
Basil - fresh or dried
Olive oil 
Salt, Pepper (I used Four Pepper Sliced Deli Turkey and omitted this)
Mayonnaise

Brush one layer of Naan with olive oil and place it on a plate/parchment/etc with the olive oil layer down (bottom slice).
Spread a thin layer of mayonnaise on top of the bottom Naan, and on the 2nd slice of the Naan to be used.
Layer your ingredients across the bottom Naan.

Turkey
Mozzarella
Tomatoes
Spinach
Basil
Salt, pepper

Top with second Naan and press down a bit. Brush the top with olive oil. Carefully transfer your sandwich to a hot Panini Grill or George Foreman Grill, etc. And grill until hot. (Sandwich can be prepackaged and served cold or grilled on a Panini grill for 3 minutes to serve hot or grilled first and then cooled, packed and served cold later.)





I own an older model George Foreman Grill (from 2005 I believe) which is large enough to grill the entire Naan whole.  If you own a smaller size, just carefully slice the Naan first and then grill each as they fit on your grill.  You could also use a pan on the stove or even place in the oven if you needed to.  I wouldn't microwave though; as it would be soggy and not get that crisp outer layer.

You might also be interested in these grills available to purchase through Amazon;

Hamilton Beach 25462Z Panini Press Gourmet Sandwich Maker
Cuisinart GR-4N 5-in-1 Griddler, Silver, Black Dials
George Foreman 4-Serving Removable Plate Grill and Panini Press, Red, GRP360R

   



















 
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