Did you know that Ranch Dressing was invented by Hidden Valley Ranch? Yeah, me neither. How ever, it wasn't what it is today. It was a real ranch serving this dressing to guests, then they marketed it and then they made a powder packet you could mix back up anytime. Then, Clorox bought the rights in the '70's for $8,0000,000. At least, that's what wikipedia said. Huh.
So, I know this only because my wife juiced a couple of heads of broccoli--one quart of juice worth! I know, I know, you're thinking that broccoli doesn't seem juicy, but just try it. With all this broccoli juice on hand, I had to think of something tasty. See, last time we juiced broccoli, the end product wasn't...tasty.
So, I'm thinking, "What makes broccoli tasty?" Ranch Dressing, duh. That's why I googled it to find out what makes it so tasty. Turns out it's garlic and green onion. Should also be perfect for kicking butt on this cold that's brewing in my head
So, lets get juicing.
Juice:
2 heads of broccoli
2 potatoes
2 sweet potatoes
2 heads of garlic
1 yellow onion
1 can of coconut milk
Sliced up fresh mushrooms
Favorite curry powders
Some more cumin
A little oregano
Some tarragon leaves
A bit of corn starch mixed with water to thicken
A touch of apple cider vinegar
Oh, and a splash of Honey
I like to slice a couple of chicken breasts real thin and fry them with salt. Then, mix everything together in a deep frying pan--I use a ten inch cast iron pan. Simmer for a while, let those starchy potato juices thicken a bit, serve over hot rice.
Showing posts with label sweet potato. Show all posts
Showing posts with label sweet potato. Show all posts
Tuesday, November 1, 2011
Sunday, September 18, 2011
Three Juices in one day! What!
Started of the morning with an easy pleaser:
Juice:
4 Apples (I did two red delicious and two pink ladies; very nice)
2 cups of grapes
Yielded a little more than one quart
For lunch we enjoyed left over curry from yesterday:
Juice:
4 heads of broccoli
2 heads of cauliflower (these are surprisingly wet)Including greens
4 sweet potatoes, scrubbed with peels on
1 beet
Yields about two quarts
Prepare two chicken breasts using my squishing-between-two-cutting-boards method of tenderizing first. I salted the meat and coated generously in cinnamon before frying a large frying pan--I use a ten inch cast iron skillet. Remove the meat, and add the juice to the skilletover medium heat. I used about one tablespoon of curry powder, half a tablespoon of cumin, two tablespoons of cinnamon, two teaspoons of garlic powder (would have been better to have juiced a fresh clove), quarter cup of corn starch mixed into a little water for thickening, two teaspoons of ound ginger (again, fresh juiced ginger would have been better), quarter to a half cup of apple cider vinegar, honey to taste. Vinegar brings some bite and combined with honey lends a sweet and sour quality that I really like. Add the chicken back in, add a bunch of white raisins (I used about three quarters of a cup), make sure everything is hot, and serve over fresh hot jasmine rice. This was the very mild version: more curry powder and even a little cayenne pepper would be in order. Coconut milk would also make a tasy addition.
So, after that lunch, which was actually prepared yesterday, I was thinking that some sorbet would be nice in the evening:
Juice:
2 cups of grapes
1 box of figs (8-9 figs--they come in little rasperry box sized boxes...)
2 bananas
This is very creamy and super rich. I poured it into Pyrex bowls with lids and put them into the freezer; be sure not to fill them too full or they will erupt as they freeze and expand. This should be a good sorbet. I'll let you know tomorrow because this next recipe nudged the sorbet out of position.
We took a long ride on the scooter--Weston Canyon is very beautiful!-- and came back a little chilled: autumn is here, I think. So, I wanted something warm--something to keep my wife from turning on the heat. Hot fruit drink? Cider, of course.
Juice:
4 apples
6 Bartlett pears (when they're ripe, you've got to use them fast)
2 cups of grapes
I just put the sauce pan right under the juice spout. This yielded about a quart and a half, though, so I left enough in the pan for us to drink tonight and put the restin an airtight container in the fridge for breakfast tomorrow. Turn the stove to medium heat. Stir in about a half teaspoon of ground cloves, one teaspoon of nutmeg, and two teaspoons of cinnamon. I have about three cups of juice in the pot. Heat it up, stirring occasionally, and enjoy. It's a thick, delicious hot drink that will make you want more!
Whew! It's been a juiceful day.
Happy juicing!
Juice:
4 Apples (I did two red delicious and two pink ladies; very nice)
2 cups of grapes
Yielded a little more than one quart
For lunch we enjoyed left over curry from yesterday:
Juice:
4 heads of broccoli
2 heads of cauliflower (these are surprisingly wet)Including greens
4 sweet potatoes, scrubbed with peels on
1 beet
Yields about two quarts
Prepare two chicken breasts using my squishing-between-two-cutting-boards method of tenderizing first. I salted the meat and coated generously in cinnamon before frying a large frying pan--I use a ten inch cast iron skillet. Remove the meat, and add the juice to the skilletover medium heat. I used about one tablespoon of curry powder, half a tablespoon of cumin, two tablespoons of cinnamon, two teaspoons of garlic powder (would have been better to have juiced a fresh clove), quarter cup of corn starch mixed into a little water for thickening, two teaspoons of ound ginger (again, fresh juiced ginger would have been better), quarter to a half cup of apple cider vinegar, honey to taste. Vinegar brings some bite and combined with honey lends a sweet and sour quality that I really like. Add the chicken back in, add a bunch of white raisins (I used about three quarters of a cup), make sure everything is hot, and serve over fresh hot jasmine rice. This was the very mild version: more curry powder and even a little cayenne pepper would be in order. Coconut milk would also make a tasy addition.
So, after that lunch, which was actually prepared yesterday, I was thinking that some sorbet would be nice in the evening:
Juice:
2 cups of grapes
1 box of figs (8-9 figs--they come in little rasperry box sized boxes...)
2 bananas
This is very creamy and super rich. I poured it into Pyrex bowls with lids and put them into the freezer; be sure not to fill them too full or they will erupt as they freeze and expand. This should be a good sorbet. I'll let you know tomorrow because this next recipe nudged the sorbet out of position.
We took a long ride on the scooter--Weston Canyon is very beautiful!-- and came back a little chilled: autumn is here, I think. So, I wanted something warm--something to keep my wife from turning on the heat. Hot fruit drink? Cider, of course.
Juice:
4 apples
6 Bartlett pears (when they're ripe, you've got to use them fast)
2 cups of grapes
I just put the sauce pan right under the juice spout. This yielded about a quart and a half, though, so I left enough in the pan for us to drink tonight and put the restin an airtight container in the fridge for breakfast tomorrow. Turn the stove to medium heat. Stir in about a half teaspoon of ground cloves, one teaspoon of nutmeg, and two teaspoons of cinnamon. I have about three cups of juice in the pot. Heat it up, stirring occasionally, and enjoy. It's a thick, delicious hot drink that will make you want more!
Whew! It's been a juiceful day.
Happy juicing!
Sunday, September 11, 2011
Sweet and Spicy
Tonight's dinner wass a good mixture of spice and sweet.
First course, of course, was soup.
Spicy Tomato Soup
Tomatoes--I used five average ones, and a handful of baby tomatoes I had handy
One bunch of celery, including greens, but cut it into short pieces
One chili pepper, including stem and seeds
Ten fresh basil leaves
Salt and pepper
Juice it. Juice the celery last,or else it will clog the output. Oh, and if you leave out the chili peppers it makes a tasty drinkable juice. Pour the juice into a sauce pan and simmer over medium heat. Salt and pepper to taste.
Next, I whipped up a couple of sauces for rice.
Spicy Lettuce Curry
Juice:
One head of green leaf lettuce
One clove of garlic
Half a bunch of spinach
Three chili peppers
Three white potatoes
Half a 12oz. can of coconut milk
1Table spoon Red curry powder
Chicken breast sliced half inch thick
Cinnamon
Corn starch
Salt
Pepper
The white potatoes should be intermixed with the lettuce and spinach to keep things moving through the juicer. You're gonna love the aroma as the garlic goes through!
Coat the chicken in cinnamon, salt and pepper; I cooked it in the same cast iron frying pan I made the rest of the sauce in. I seared it a little--pretty tasty. Remove the meat from the pan and set aside. Combine juice and coconut milk over medium heat. Add curry powder. I use the corn starch to thicken it a bit-- about four or five table spoons is what I used (don't forget to add a little water to the starch, not the starch to water. It's stiff at first, then dissolves). Add the chicken back in. Salt if necessary.
Sweet Mega Red
Juice:
Three bunches of Spinach
Two sweet potatos, skins on, but scrubbed thoroughly (otherwise it's gritty) sliced
One medium beet, juiced twice to remove pulp
Sweet table grapes
Half an inch of ginger root
Half a 12oz. can of coconut milk
A hot madras curry powder, or other yellow curry powder
Chicken breast
White raisins
Apple cider vinegar
cinnamon
Corn starch
Honey
Salt
The sliced sweet potatoes keep the spinach from gumming up the machine, so feed some spinach, then some potato; the potatoes also give a creamy feel to the sauce. The beet juice I had made previously, but it had too much pulp because my juicer was already clogged by some other stuff. So, I took the pulpy beet juice and ran it back through. It sweetens and gives the mega red color to the sauce. Then I added grapes for a little more mass and sweetness.
This is my special super tender chicken. Lay the chicken on a cutting board and coat copiously with cinnamon and salt. Then lay another cutting board on top and apply pressure. Smash the chicken until it is thin and uniform-- the thinner the more tender. I've also had good luck laying plastic wrap on top of the chicken and using a rolling pin to flatten it. It makes it super tender. Then, add some salt to an oiled frying pan on medium high heat and use a spatula to lay the chicken in the pan in one flat piece. Cook until you can turn it over, and cook both sides until it thoroughly cooked and pleasantly browned. Remove from heat, slice into thin strips and set aside.
Combine juice and coconut milk over medium heat; I like using the same deep frying pan i used for the chicken. Add curry powder. I used at least a quarter cup of corn starch with a little water added for thickening. The cider takes the edge off the pastiness left by the potatoes, and lends a sweet and sour flavor. I only usd a couple of table spoons' worth, but it could certainly stand more if you like the sourness. Add raisins and chicken. Honey and salt to taste, serve hot over Jasmine rice.
These two sauces are great complements, one spicy and one sweet. Plus the ultra green of the lettuce sauce next to the mega red beet sauce over white rice is a pretty stunning presentation.
First course, of course, was soup.
Spicy Tomato Soup
Tomatoes--I used five average ones, and a handful of baby tomatoes I had handy
One bunch of celery, including greens, but cut it into short pieces
One chili pepper, including stem and seeds
Ten fresh basil leaves
Salt and pepper
Juice it. Juice the celery last,or else it will clog the output. Oh, and if you leave out the chili peppers it makes a tasty drinkable juice. Pour the juice into a sauce pan and simmer over medium heat. Salt and pepper to taste.
Next, I whipped up a couple of sauces for rice.
Spicy Lettuce Curry
Juice:
One head of green leaf lettuce
One clove of garlic
Half a bunch of spinach
Three chili peppers
Three white potatoes
Half a 12oz. can of coconut milk
1Table spoon Red curry powder
Chicken breast sliced half inch thick
Cinnamon
Corn starch
Salt
Pepper
The white potatoes should be intermixed with the lettuce and spinach to keep things moving through the juicer. You're gonna love the aroma as the garlic goes through!
Coat the chicken in cinnamon, salt and pepper; I cooked it in the same cast iron frying pan I made the rest of the sauce in. I seared it a little--pretty tasty. Remove the meat from the pan and set aside. Combine juice and coconut milk over medium heat. Add curry powder. I use the corn starch to thicken it a bit-- about four or five table spoons is what I used (don't forget to add a little water to the starch, not the starch to water. It's stiff at first, then dissolves). Add the chicken back in. Salt if necessary.
Sweet Mega Red
Juice:
Three bunches of Spinach
Two sweet potatos, skins on, but scrubbed thoroughly (otherwise it's gritty) sliced
One medium beet, juiced twice to remove pulp
Sweet table grapes
Half an inch of ginger root
Half a 12oz. can of coconut milk
A hot madras curry powder, or other yellow curry powder
Chicken breast
White raisins
Apple cider vinegar
cinnamon
Corn starch
Honey
Salt
The sliced sweet potatoes keep the spinach from gumming up the machine, so feed some spinach, then some potato; the potatoes also give a creamy feel to the sauce. The beet juice I had made previously, but it had too much pulp because my juicer was already clogged by some other stuff. So, I took the pulpy beet juice and ran it back through. It sweetens and gives the mega red color to the sauce. Then I added grapes for a little more mass and sweetness.
This is my special super tender chicken. Lay the chicken on a cutting board and coat copiously with cinnamon and salt. Then lay another cutting board on top and apply pressure. Smash the chicken until it is thin and uniform-- the thinner the more tender. I've also had good luck laying plastic wrap on top of the chicken and using a rolling pin to flatten it. It makes it super tender. Then, add some salt to an oiled frying pan on medium high heat and use a spatula to lay the chicken in the pan in one flat piece. Cook until you can turn it over, and cook both sides until it thoroughly cooked and pleasantly browned. Remove from heat, slice into thin strips and set aside.
Combine juice and coconut milk over medium heat; I like using the same deep frying pan i used for the chicken. Add curry powder. I used at least a quarter cup of corn starch with a little water added for thickening. The cider takes the edge off the pastiness left by the potatoes, and lends a sweet and sour flavor. I only usd a couple of table spoons' worth, but it could certainly stand more if you like the sourness. Add raisins and chicken. Honey and salt to taste, serve hot over Jasmine rice.
These two sauces are great complements, one spicy and one sweet. Plus the ultra green of the lettuce sauce next to the mega red beet sauce over white rice is a pretty stunning presentation.
Subscribe to:
Posts (Atom)