Random recipe: Blueberry Spinach Smoothie

Posted by random olio

I never used to enjoy eating my vegetables. They were always so gross to me. My mom usually purchased frozen or canned vegetables and then I truly think she pulverized them. Overcooked, often with added vinegar (um gross), and if lettuce at all it was usually iceberg. I do not blame her, maybe it was all she knew. I was that girl in college that basically ate cereal at every meal, or anything white (mashed potatoes, corn, pasta) — you get the point.

Until Chris.

Yes, Chris changed my vegetable consuming life. Let me just say we rarely have frozen vegetables, and other than canned tomatoes for a potential recipe, I do not think we ever have canned vegetables. Fresh. Always fresh. We live in the perfect state to enjoy local farmers and their tasty bounty. I now crave vegetables, and make sure to have them during each meal of the day.

For at least the last five years I have consumed a green smoothie for breakfast. Usually it is this fruit version, or this chocolate yummy goodness. Lately though we’ve wanted to try new options to put in the rotation. Every version we have must contain spinach or kale. I think of it like having a salad for breakfast without having to masticate every piece. You do not even know you are drinking all the greenness. I found the original recipe on Averie Cooks, but have adapted it to my liking. The pomegranate juice adds a bit of tart in with the sweet blueberries. Oh, and for those of you that are grossed out by adding spinach, you cannot taste the spinach, but you get all the nutrients.

INGREDIENTS:
12 ounces frozen blueberries
Large handful of spinach
1 med/large ripe banana
3/4 cup pomegranate juice (can also try blueberry, grape, cherry)
1 teaspoon vanilla extract

DIRECTIONS:
1. Combine all ingredients in an amazing blender (my personal favorite is my trusty Vita-Mix and blend until smooth and creamy.
2. Serve immediately.

Random recipe: Alfredo sauce in 3 ingredients

Posted by random olio

In November we went to the 2014 Portland restaurant of the year (Ava Gene‘s in case you were wondering). It took us almost two months for a reservation due to our schedules, and the fact that we wanted to eat before 10 pm. One of the dishes was a chorizo with white sauce, which they called some fancy name that I cannot remember. It was good, but nothing too amazing. We both decided it was something we could easily make at home, and after I finished reading: “The Cooking Counter Cooking School” I found the below recipe for an easy homemade Alfredo sauce.

We have made this recipe twice now. The first time we tried it with a chorizo that after Chris cooked it he said it was nasty, so instead of chorizo he added chicken. It was so much better than Alfredo sauce from the jar, and so much better for you. Lighter, tastier, and all with three ingredients + salt/pepper. Oh, and so much better for you.

This week we tried it again with a different kind of chorizo.

Alfredo Sauce

8 ounces cooked pasta
2 cups heavy cream (2 Tablespoons reserved)
1 teaspoon salt
1/c cup grated Parmesan or Parmigiano-Reggiano cheese
1 garlic clove minced (optional)
Freshly ground pepper

Prepare the pasta according to the package directions. Carefully reserve one cup of the pasta water to use in the sauce. Over medium-high heat, add all but 2 tablespoons of the cream to a saute pan or skillet. When it bubbles, add the salt. Small bubbles will erupt into larger bubbles. Stir. When the sauce thickens enough to cover the back of a spoon or leaves a clean line in the bottom of the pan when you pull a spatula across it, add the pasta water. Cook over medium-high heat for about 3 minutes, until it bubbles again and the sauce thickens. Add the reserved 2 tablespoons of cream, heat through, and then add the cheese, garlic (if using), and a few cranks of pepper. Taste, and add more salt if needed. Add the cooked pasta and any additional ingredients and stir well to coat. (page 142)

Add any items, leftovers to sauce and pasta. Such as: chicken, broccoli, asparagus, shrimp, sausage, the list is endless.

Random recipe: Pumpkin + Sage + Goat Cheese Fettuccine

Posted by random olio

I am a sucker for goat cheese, pumpkin, and sage. I found a recipe that combines all three things. We tried it. Amazing taste, with just a few tweaks. First, I hate having a heavy meal where I feel like I ate a brick a few hours later. There are three things I would change about this recipe:

Use spaghetti or a small round pasta (such as a Campanelle) in place of the Fettuccine. The Fettuccine is too thick and heavy that it makes you dread continuing. When I eat pasta I want to crave it and ask Chris if there is more. Next time we make this recipe it will be with a lighter pasta.
The sauce was too thick, so make it a bit more liquid by adding more heavy cream. Trust me on this.
Last thing. Forget the last step to add the fried sage. It didn’t do anything for me. There is already sage cooked into the sauce. The extra on top is not needed.

This recipe is not hard. Chris said it takes just as long to boil the pasta as it does to put the sauce together. 15 minutes max (just as the recipe says).

Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage [Closet Cooking]

Prep Time: 5 minutes Cook Time: 10 minutes
Total Time: 15 minutes Servings: 2

A quick and easy creamy goat cheese pumpkin alfredo with crispy fried sage.

6 ounces pasta
1 tablespoon butter
1 clove garlic, chopped
1 cup heavy cream
1/2 cup pumpkin puree
4 ounces goat cheese
1/4 cup parmigiano reggiano (parmesan), grated
1 tablespoon sage, sliced thinly
1/4 teaspoon pumpkin pie spice
salt and pepper to taste
1 tablespoon butter
1 handful sage leaves

Cook the pasta as directed on the package.
Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
Add the cream, pumpkin puree, goat cheese, parmesan, sage and pumpkin pie spice and simmer until the cheese has melted.
Remove from heat and season with salt and pepper.
Melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.
Serve hot over the pasta garnished with more parmesan and crispy fried sage.