Tag Archives: Vitamix

July 1, 2013 · 9:43 am

Daily Fruit

By now you know I’m a fan of the Vitamix. I use it at least once a day and consider it worth the investment (yes, it’s a bit expensive). I make whole fruit juice every morning to ensure we get our daily serving of fruit. To keep from getting in a rut, I vary the “recipe” or fruit combinations. I now have a new favorite: Cherry Pineapple. Yum!

Here’s how I make it. In the container of my Vitamix I add ¼ cup water, ¼ of a fresh pineapple (include the core), 2 prunes (for sweetness–you don’t taste them), and 10 frozen cherries. Process on Variable Speed from 1 to 10 then switch to High speed. It takes less than a minute and yields 1 eight-ounce glass or 2 four-ounce glasses of juice. Try it!Fruit Juice

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Filed under berries, fruit, Healthful Eating, Smoothies

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November 20, 2012 · 1:37 pm

Hasty Tasty Cranberry Sauce

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The tart cranberry is delicious and healthful. Unfortunately, the cranberry is overlooked except during the holidays yet is good any time of the year. But don’t open up a can of jellied cranberry sauce–make your own! In less than 30 minutes, you can have homemade cranberry sauce. You can store it in the refrigerator in a mold or in the serving bowl–your choice. Molds are impressive but not necessary. Here’s my Hasty Tasty version:

RECIPE

Hasty Tasty Cranberry Sauce

Ingredients:

  • 12 ounce package fresh cranberries
  • 3/4 cup brown sugar
  • dash salt
  • one orange, zested and juiced
  • 1 tsp. grated fresh ginger

Directions:

  1. Combine brown sugar and juice of an orange (reserve zest) in a 2-quart sauce pan. Add cranberries.
  2. Gently heat over medium-low heat, stirring occasionally, for fifteen minutes or until berries burst.
  3. Remove from heat. Stir in zest of orange and grated ginger.
  4. Carefully tranfer contents to the Vitamix or a food processor. Cover.*
  5. Beginning with the lowest speed (Vitamix variable speed 1), process cranberries to desired consistency. Just pulse a few times for a chunkier sauce.*
  6. Carefully pour sauce into a mold or a serving dish, cover, and refrigerate for a minimum of one hour. Overnight is better.

*Processing the sauce is optional. Cranberries taste great either whole sauce or pureed.

Yield: 1 pint cranberry sauce

Variations: add your choice of seasonings in place of the grated ginger, such as cloves, cinnamon, or even jalapeño pepper!

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Filed under condiments, cooking, fruit, Healthful Eating, Recipes

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October 25, 2012 · 12:03 pm

Pumpkin Cake

 

Pumpkin Cake with Maple Glaze

Pumpkin is rich in nutrients and abundant in the fall. Whether you puree your own or buy canned, you can enjoy pumpkin in a variety of dishes. Canned pumpkin puree (Not pumpkin pie filling!) makes this cake a hasty tasty quick bread. I use the Vitamix to make the batter, but a mixer works, too. The maple glaze is optional.

RECIPE

Pumpkin Cake

Ingredients:

  • cooking spray
  • 2 cups whole wheat flour
  • ½ cup brown sugar
  • 2 tsp. pumpkin pie spice
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 6 oz. Egg Beaters®
  • 15 oz. can pureed pumpkin
  • 3 Tbsp. powdered sugar (for glaze)
  • 1 Tbsp. real maple syrup (for glaze)

Directions:

  1. Preheat oven to 350° F.
  2. Spray inside of a 8½” X 4½” loaf pan or a small tube cake pan with cooking spray.
  3. In a 2 quart mixing bowl or pitcher, combine all dry ingredients. Form a depression in the center. Set aside.
  4. In the Vitamix container (or a mixing bowl) combine the pumpkin and Egg Beaters® starting at Variable Speed 1. Gradually increase speed to 10 then High. Run for 20 seconds.
  5. Add the wet ingredients to the center of dry ingredients and fold using a spatula or spoon. Don’t over mix. Batter will be stiff.
  6. Spoon batter into the loaf pan and place in the oven.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Remove cake from pan and cool on a rack, at least 30 minutes.
  9. In a small plastic food storage bag, combine powdered sugar and real maple syrup. Seal bag then snip a hole in one corner to create a small piping bag.
  10. Drizzle the cake lightly with the glaze and serve.

Variations: If you prefer a less dense cake, use 1 cup whole wheat flour and 1 cup all-purpose flour. Add ½ cup nuts for more fiber and flavor.

Note: Cake will be dense and moist.

Yield: 12 servings

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September 17, 2012 · 8:29 am

Make Your Own Taco Shells…or Not

We should strive to consume more whole grains in our diet, so I try to choose whole grain products over refined flour products. That’s why I wanted to try those Tortilla bowls. (see previous post)

I wanted to make tacos but with whole wheat taco shells, not the traditional corn taco shells.  As far as I know, whole-wheat taco shells aren’t marketed.  After this experiment, I suspect I know why.

                       

Drape tortillas over the oven rack

 I took whole-wheat tortillas and arranged them in a preheated 400°F oven by draping each one over two of the grids on the baking rack. (See photo)  I baked them for ten minutes, at which time they were crispy and hard.  Success!  I had whole wheat taco shells.

Baked 10 minutes @ 400°

Buoyed with confidence, I proceded to cook my meat filling (ground turkey breast seasoned with chili powder), shred my iceberg lettuce, and dice my tomatoes and sweet onion.  I shredded reduced fat Colby and Monterrey Jack cheese then assembled my tacos as follows: 2-3 ounces ground meat, 1 – 2 ounces cheese, shredded lettuce, tomatoes, and onions.  (The Vitamix makes quick work of shredding cheese and chopping onions)

The whole wheat tortillas yielded slightly larger taco shells than the standard shells, so I was generous with my fillings.  My presentation was impressive, and I served them alongside my homemade salsa.

Fill with meat, shredded lettuce, tomatoes, onions, and cheese

The end result = delicious tacos in crunchy shells . . . crunchy, crumbly shells.  Very messy eating.  But we enjoyed them.  Were they worth the extra effort of baking my own shells?  No way, José!  Next time, I’ll buy already baked corn taco shells.  Or make taco salad.  Or maybe we’ll eat tacos at our local Mexican restaurant.

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Filed under Healthful Eating, Mexican, Recipes, Turkey Recipes, whole wheat

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