Tag Archives: Vitamix

January 12, 2012 · 2:39 pm

Juicy News!

So much has been in the news lately about pesticides and contaminants in fruit juices, you may worry about buying/drinking any juice. But commercially made juice isn’t that nutritional, anyway. Why not make your own? It’s a win-win-win because your own juice is safer, healthier, and cheaper.

There is a catch. You need a Vitamix machine. Regular visitors to the Hasty Tasty Meals Kitchen already know how enthusiastic I am about the Vitamix, but I’ll spare you a commercial of all its benefits. For now I’ll focus on juice.

Whole foods juice includes all the fruit (except the peel in certain foods like pineapple, oranges, and bananas): membrane, seeds (except for the deadly seeds found in peaches, apricots, and apples; you’ll want to remove those), pulp, and juice. A juice extractor removes everything but the juice, which leaves you with a high sugar/low fiber product. What a waste of good food!

Here is an example. To extract enough juice for two four-ounce servings of orange juice, you’d need two or three oranges, depending on size. With the Vitamix, you use one orange and a cup of ice. That’s it! If the fruit is too tart, you may add a touch of honey or other sweetener, but that’s optional and usually unnecessary.

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Are you convinced? If so, go to Vitamix.com and place your order. Use code 06-006627 for free shipping!

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December 18, 2011 · 5:27 pm

A Regular Breakfast Shake

Does your busy schedule occasionally upset your digestive tract? Sure, you’ve seen those TV commercials about probiotics, but have you priced any of those products? I have. According to Dr. Oz (and countless other medical and nutritional authorities), you’re dollars ahead if you follow Grandma’s advice and eat your prunes.

You don’t like the taste of prunes? I certainly don’t. But here’s a suggestion: hide them in your fruit smoothies. I add 5 (one serving, according to the package) prunes to the following recipe, which serves 2. Tastes sweet and keeps your plumbing running smooth, too.

RECIPE

Breakfast Shake

Ingredients:

1 cup milk or soy milk
1 orange, quartered and peeled
1 apple, quartered and cored
5 prunes
1 cup frozen peaches or assorted frozen fruit

Directions:

Add ingedients in the oder in which they are listed to the Vitamix container. Secure lid. Set to Variable Speed 1 and turn on the machine. Gradually increase to Speed 10 then flip switch to High. Process for 1 minutes.

Makes 2 servings.

No added sweetener is necessary because the prunes are very sweet. If prunes still are a turn off for you, think of them as dried plums. 🙂

You don’t have a Vitamix? Ask Santa for one now. Click through the ad in the sidebar and get free shipping. You won’t regret owning a Vitamix. The more you use it, the healthier you’ll be!

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November 25, 2011 · 5:46 pm

Turkey leftovers? No problem!

For the holidays, I’m recapping some of our favorite turkey leftover recipes. Remember, it’s easy to shred leftover meat in the Vitamix, food processor, or mixer. I use shredded leftover turkey to make turkey salad, turkey burritos, and turkey barbecue sandwiches.

RECIPE

Turkey BBQ Sandwiches
Serves 2
(I serve these with Cole Slaw made using the Vitamix)

Ingredients:
1 cup shredded turkey dark meat
1 cup prepared barbecue sauce of choice
2 whole wheat burger buns

Directions:
Combine turkey and barbecue sauce in a one quart pan. Cover and place over low heat for gentle heating. After mixture is completely warmed through, remove pan from heat and serve on the burger buns.

RECIPE

Turkey Tetrazzini
Serves 4-5

(I use a Kitchen Craft covered skillet, but this recipe can be baked in a conventional oven. I prefer the electric skillet because the entire dish is prepared in one pot, reducing clean-up time in the kitchen. Also, a quality liquid core electric skillet uses less energy than an oven):

Dry sauté in the skillet:

1 cup sliced, fresh mushrooms
1 small yellow onion, chopped
3 cloves garlic, minced

After the mushrooms have browned, add:

1½ cups cooked turkey, cubed
4 oz. uncooked angel hair pasta, spread evenly across vegetables and chicken in skillet (or 1½ quart baking dish)

In a 1 pint measuring pitcher, blend:

1 10 ¾ oz. can Campbell’s® 98% Fat Free Cream of Mushroom Soup
½ cup milk
ÂĽ cup water
ÂĽ cup sour cream
ÂĽ cup grated Parmesan cheese

Pour soup mixture over turkey and pasta. Be sure all pasta is covered.

If using a skillet, cover, and simmer for 30 minutes. Do NOT remove lid to peek. If baking, cover casserole with foil and cook in a pre-heated 375°F oven for 30 minutes.

Garnish with finely chopped fresh parsley and additional parmesan cheese if desired. Serve with a garden salad and whole grain bread. Serves 4.

With the rising cost of canned goods, I’ve started canning my own turkey stock, which is easy using the pressure cooker and freezer-safe, pint canning jars.  But whether you make your own stock or buy it, you’ll enjoy making soup from leftover turkey.  Here’s one suggestion, Turkey Noodle Soup:

RECIPE

Turkey Noodle Soup

Makes 4 servings

In a 3 quart pot over medium heat, add

2 teaspoons olive oil
brown for 5 minutes:
1 clove garlic, minced
1 onion, diced
4 stalks celery (including the leaves), sliced
1 bell pepper (any color, but I use red), seeded and chopped

Add:

1 quart turkey stock or chicken broth
1 cup water
Seasonings – your choice
1 ½ cups cooked turkey, cubed

Bring to a boil, then reduce to a low simmer and cover. Don’t remove the lid and you’ll be able to cook on the lowest setting.

About 10 minutes before serving, add:

1 cup dry whole wheat noodles, or any whole wheat pasta

Taste test for seasonings. You may want to add salt or pepper. When the noodles are al dente, serve the soup.

The beauty of this recipe is the cooking time is flexible. The soup can simmer for 20 minutes or a couple of hours because the starchy pasta isn’t added until the last 10 minutes. It’s a light, healthy meal for those days following the overindulgence of a holiday meal. Double or triple the recipe and feed a crowd on a cold night.

One more tip: You can adapt this for the slow cooker. Add the pasta in during the last hour and turn to Low.

Here’s one I modified from a GE recipe.  Theirs is baked in a casserole dish, but I use the electric skillet.

RECIPE

Turkey Cashew Casserole
Serves 6

In a pre-heated electric skillet, melt:

1 Tablespoon butter

Sauté for five minutes:

2 cups chopped celery
1 large onion, chopped

Add:

5 cups cubed cooked turkey

Mix together in a large mixing pitcher or bowl:

1 cup turkey or chicken broth
2 cans reduced-sodium condensed cream of mushroom soup
dash of hot sauce

Pour over chicken and cover.  Simmer (220°) for 20-25 minutes (or bake in a casserole dish at 350° for 30 minutes in a traditional oven).

Sprinkle cooked casserole with:

1 cup cashews
10 oz. chow-mein noodles

Serve and enjoy!

I saved my favorite for last, turkey burritos!  This recipe can be adjusted according to how much leftover turkey you have.

RECIPE

Turkey Burritos
Makes 6

Preheat oven to 375°.  In a medium bowl combine:

1 cup shredded cooked turkey
1 can Rotel® tomatoes and green chiles
1 cup reduced-fat shredded Mexican blend cheese
1 small onion, diced
1 Tbsp. Mrs. Dash Southwest Chipotle seasoning (or your choice)

Mix together and divide into six equal portions.  Fill each of the:

6 whole wheat tortillas

with a portion of the mixture.  Wrap tortilla around mixture into a roll.  Place burritos in a 9×13 casserole dish.  Cover with aluminum foil and bake for 30 minutes.  Remove from oven and uncover.  After 5 minutes, remove each burrito from the casserole dish and serve.

Happy Holidays and Happy Cooking!

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October 15, 2011 · 2:17 pm

Make Your Own Sausage

Red meat isn’t bad for you (in moderation), but processed meat is. All processed meats. The additives used in curing can be toxic in large amounts. Unfortunately, I like cured foods, stuff like lunch meats, hot dogs, bacon, sausage…  I rarely eat processed meats now, yet I surely miss sausage. Sausage is a tasty ingredient in so many of my favorite dishes, such as jambalaya.

One day while watching a segment of Rachael Ray’s 30 Minute Meals in which she turned ground meat into sausage, I was motivated to try making my own. I took it a step further and ground my own meat, which is easy using my Vita-mix machine. The result: delicious sausage without nitrites or nitrates. I love being in control of my food. 🙂

Here is how I made a pound (4 servings) of sausage:

Ingredients:

  • 1 pound lean meat (your choice)
  • 1 Tbsp. ground sage
  • 1 Tbsp. steak seasoning blend Mrs. Dash
  • 1 Tbsp. dried parsley
  • 2 tsp. fennel seeds
  • 1/4 cup minced celery, onion, and bell pepper*
  • 1/2 tsp. minced garlic

*You can mince these in your Vita-mix.

Directions:

  1. I raided my freezer and found 2 top sirloins (approximately 4 oz. each) and 2 boneless pork chops (same size). I thawed them in my refrigerator.
  2. I sliced the meat into 1″ cubes.
  3. I turned on the Vita-mix to Variable Speed 5 then dropped in about a third of the meat.
  4. I ran the Vita-mix about 20 seconds then dumped the ground meat into a bowl.
  5. I repeated the process twice more (grinding meat in batches is actually faster).
  6. Into the bowl of ground steak and pork I added my spices and seasonings.
  7. Using my hands, I mixed the ingredients well, taking care not to overwork the meat.
  8. The sausage was ready to cook.

How simple and easy. Now if I can figure out how to make links . . .

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