Wednesday, March 21, 2012

5 Fruit Juice

We love our Green Smoothies, but every once in a while, you want something else.  This was a demo jusice at Costco for the Vitamix blender, but I made it just fine in my Blendtec.  I love my Blendtec!

 5 Fruits: 1 apple, 1 orange, 1 banana, 2 pineapple spears, and strawberries.
 Roughly chop fruits and place in blender.  Blend and serve.

Thursday, March 15, 2012

Crispy Gnocchi with Basil Oil and Sauteed Corn

I saw this on Pinterest, only not on Pinterest at all.  The Pinterest link describes making your own gnocchi to be topped with Coq Au Vin, so not what we are doing here.  My sister in law had a note about mixing it with sauteed corn, etc.  So, I just went for it.
Crispy Gnocchi with Basil Oil and Sauteed Corn
1 1/2 Tbsp chopped fresh basil
1/2 tsp minced garlic
2 Tbsp olive oil, plus more for sauteeing
1 pkg premade gnocchi, or make your own just depends on how much time you have
1 C corn kernels
Mix together chopped basil, garlic and olive oil with a pinch of salt and pepper.  Let marinate while you prepare the rest.  Boil gnocchi according to package directions.  Drain and set aside.  Drizzle extra olive oil in a large sautee pan.  Add corn and stir to spread out.  Now, let it sit without stirring for 3-4 minutes.  Stir and let it sit again.  Once finished cooking, remove corn from pan and keep warm.  Add 1 Tbsp extra olive oil to the pan and pour in drained gnocchi.  Repeat the steps from sauteeing the corn, and do not stir.  Return the corn to the pan, drizzle with basil-olive oil mixture.  Toss to combine and serve.

Tuesday, March 6, 2012

Spinach Orzo Pasta Salad

Spinach and Orzo Pasta Salad
adapted from Simply Recipes
4 ounces orzo pasta
2 Tbsp pine nuts
3 ounces feta cheese, roughly crumbled
1 ounce Kalamata Greek olives pitted, roughly chopped, about 1/4 cup (about 10 olives)
2 ounces baby spinach
1/4 cup chopped red onion (about half a red onion)
2 Tbsp olive oil
1/2 Tbsp balsamic vinegar
1/2 Tbsp red wine vinegar (can substitute white vinegar or lemon juice)
1/2 teaspoon Dijon mustard
Pinch dried basil
Pinch dried tarragon
Salt and freshly ground black pepper to taste

Cook the orzo pasta in salted water acording to package directions.  Drain. Rinse with cold water to cool quickly.  Toast the pine nuts.  Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée olive oil mixture in with cooked orzo until the pasta is well coated with the purée. Then gently mix in the remaining spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives.

In a small jar, combine the remaining olive oil (1 Tbsp), balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine.  Pour over orzo spinach mixture and gently mix in until well incorporated.

Chill for at least an hour before serving.

Monday, March 5, 2012

Our New Go-To Dessert

My husband started the year back on the "South Beach Wagon."  We had invited some friends for dinner to enjoy a new favorite of his, Blackened Chicken, and games.  Our friend offered to bring a salad and something for dessert.  I mentioned our current no-carb situation, and she said that she would look through her books and see what she could find.  She showed up with Chocolate Mousse.  Everyone in our family loved it.  And, we have made it several times since.  The boys every made it for Grandma & Papa's Sunday dinner.
{Chocolate Mousse}
South Beath diet-friendly
1 4-serving box of Suger-free Jell-O Instant Pudding, chocolate flavor
1 tub of Cool-Whip Free, defrosted
2 C cold milk

Mix  pudding and milk according to package directions.  Let set up in fridge until just before serving.  Then, gently fold in Cool Whip.  The end result is an almost guilt-free, fuluffy, creamy chocolate treat!


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