Combine all the ingredients in a blender and blend until smooth.
Blog Archives
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Pumpkin Smoothie
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North Shore Acai Bowl
In a powerful blender such as a Blendtec, combine the frozen fruit, half of the banana, 1/3 of the frozen acai package, the pineapple juice and coconut milk. Blend until smooth, but still firm. It is important you stop the blender frequently to push the fruit down in the blender so you keep the consistency from getting too liquidy. If you over blend it without stopping every now and then, you will end up with a smoothie, not an acai bowl. Ladel out into a bowl. Top with strawberry slices, fresh blueberries, banana slices, shredded coconut, granola and honey(if desired). Enjoy!
Makes 1 bowl
(You can double this recipe for two bowls but I don’t recommend doing more than doubling the recipe at a time)
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Roasted Beet and Goat Cheese Salad
Goat Cheese, marscapone and honey:
Mix together until creamy. Cover and set in the refrigerator until ready to serve.
Beets:
Preheat oven to 400 F. Wash beets and wrap each individually in foil letting the stem stick out of the top. Place on a foil lined rimmed baking sheet and roast for 45 minutes (if the beets are large, they will need to roast longer), or until tender. Let cool. Chop off the tops of each beet and with your fingers, remove the skins of each beet (it should slide off easily). Slice into 1/8 thick pieces. Refrigerate until ready to serve.
Vinaigrette:
Blend all the ingredients in a blender until smooth.
Assembly:
Spread the goat cheese mixture on the bottom of a large shallow serving bowl. In a large bowl, toss the spring mix, beets, vinaigrette, pecans and orange segments, Place on top of the goat cheese mixture. Garnish with pecan pieces.
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Kale and Apple Salad
In a large bowl, toss the kale and lemon vinaigrette. Add the rest of the ingredients. Toss again. Season with salt and pepper.
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Spinach and Cheese Manicotti
Preheat oven to 350 F. In a medium sauce, heat the olive oil and sauté the garlic, careful not to burn it. Add the tomato sauce and the rest of the ingredients. Heat on simmer for 10 minutes.
In a large mixing bowl, combine 1 cup of the mozzarella cheese and the other two cheeses and 2 eggs. Mix well. Add the salt, nutmeg and pepper. Mix well. Add the spinach and combine well.
In a large 13×9 baking dish, ladle a layer of tomato sauce on the bottom. With a small spoon, fill the manicotti with the filling (I like to fill the manicotti half way, turn it and fill the other half.). Lay the filled manicotti in the tomato sauce in the baking dish. Continue, laying the manicotti side by side. When they are all filled. Top the manicotti with rest of the tomato sauce. Cover the baking dish with foil and bake for 30 minutes. Uncover; top with 1 cup grated mozzarella cheese and bake for an additional 15 minutes. Garnish with chopped fresh Italian parsley. Serve warm.
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Garlic and Herbs, Cheesy, Pepperoni Pizza Rolls
Pizza Sauce:
In a saucepan, heat the olive oil; add the minced garlic. Saute for about 30 seconds; careful to not let it burn. Add the canned tomatoes, basil, oregano, salt, pepper and sugar. Heat through on medium high heat for about five minutes or until thickened.
Pizza Dough:
In a stand mixer bowl, dissolve the yeast and honey in the warm water. After it gets foamy, add the flour, salt and oil, in that order. Turn on and knead for 6 minutes. Turn dough into a greased bowl and spray the top with cooking spray and let rise for 5 minutes. Punch down dough and roll out into approximately a 13×17 inch rectangle.
Assembly:
Spread tomato pizza sauce over the top of dough. Layer with grated mozzarella cheese. Sprinkle ¼ cup of parmesan cheese over the mozzarella cheese layer. Layer pepperoni slices over the cheese. Roll up the dough lengthwise so the roll is 17 inches long, seam side down. With a serrated knife, cut the rolls about 1- 1 ½ inches thick. Lay the rolls (the rolls should be touching each other) down on a parchment lined jelly roll pan. With a spoon, drizzle the top of each roll with the garlic butter. Sprinkle the top of each roll with a little salt, then some more parmesan cheese. Let the rolls rise about 20-30 minutes. Bake in a 350 F oven for 15-18 minutes or until the rolls are a light golden brown. Serve warm. Yum!
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French Bread Made Easy!
In the bowl of an electric stand mixer, pour in the warm water and sprinkle the yeast on top. Let sit for about 5 minutes, until the yeast has dissolved (it will not bubble). After the yeast has dissolved, add the flour, and then the salt. Turn on the mixer and knead for about 5 minutes. Put the dough into a well greased bowl and rise for 20 minutes. Punch down the dough and form into two long loaves. Lay them on top of the cornmeal (the corn meal prevents the bread from sticking to the stone or pan)on a pizza peel or portable surface. Cut 3 diagonal slits on top of each loaf. Let rise for 20 minutes. Transfer to the heated stone. (If you are rising on a baking sheet pan and do not have a baking stone, just put the sheet pan in the preheated oven and bake for the same time, after the rising time.) Preheat the oven to 400 degrees with the stone in the oven. Bake for 20 minutes and serve warm.
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Lemon and Blueberry Madeleines with a Lemon Yogurt Dipping Sauce
Cookies:
Grease the madeleine cookie pan with cooking spray. Preheat the oven to 375 F (350F at higher elevations). In a medium mixing bowl, whisk together the butter, sugar and lemon zest. Add the yogurt and mix well. Add the eggs one at a time; beat well. Add the lemon zest, salt and vanilla extract; mix well. Add the flour and place the fresh blueberries on top of the flour. Stir gently with a wooden spoon until fully incorporated.
Fill the madeleine molds 2/3 full. Bake for 10-18 minutes or until the edges turn golden brown (time varies, depending upon your oven and the altitude). Let them slightly cool before removing the cookies. Place the cookies on a baking rack to cool. Spray the molds with more cooking spray before adding more batter. Garnish with powdered sugar (optional) before serving.
Lemon Yogurt Dipping Sauce:
Whisk together well. Keep chilled.
Fill the bottom of a small, shallow bowl or glass with 2 tablespoons of the lemon yogurt sauce. Place 1 madeleine standing up in the bowl. Garnish with a little lemon zest and a few blueberries. Place a tray out with the remaining madeleines so your guests can go for seconds or thirds with their yogurt sauce!
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Black Bean and Sweet Potato Soup
Heat the olive or grapeseed oil in a soup pot and add the first seven ingredients. Saute on medium high heat for 3-5 minutes.
Ad the rest of the ingredients. Bring to a boil. Turn down the heat to medium low and simmer until the carrots and sweet potatoes are tender. If you start to lose too much liquid, turn down the heat and put on the lid and add more chicken stock if needed
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Roasted Vegetable Crostata
Preheat oven to 425 F. Cut off the tops of each garlic bulb. Place each bulb in a piece of foil. Drizzle 1 tsp. olive oil on each bulb. Wrap up each bulb in the foil and place on a rimmed baking sheet. Place 2/3 of the cauliflower florets in a large bowl. In a medium mixing bowl, toss the remaining cauliflower with the onion and 2 Tbsp. of the olive oil. Season with 1 tsp. salt and some pepper. Spread on the large rimmed baking sheet, with the foil wrapped garlic bulbs and roast for 35 minutes.
When the garlic is soft and cool enough to handle, squeeze the garlic cloves out of each bulb into the bowl of a food processor. Add the roasted cauliflower and onions. Add 1 ½ tsp. Worcestershire sauce, ¼ tsp. salt and some pepper. Puree until smooth.
In a small bowl, combine the water and cornstarch and mix until the cornstarch is completely dissolved. Add the chicken broth, Dijon mustard, fresh thyme, ½ tsp. salt, some pepper and 1 ½ tsp. Worcestershire sauce. Place in a small saucepan and heat through until slightly thickened. Take off heat.
Put the remaining cauliflower, Brussels sprouts, mushrooms and shallots in a large mixing bowl. Place the carrots in a separate small mixing bowl. Pour 1 ½ Tbsp. of olive oil over the mixed vegetables and toss well. Place the vegetables on a rimmed baking sheet in a single layer and season with salt and pepper. Pour 2 teaspoons of olive oil over the carrots and toss well. Place the carrots on a small rimmed baking sheet, season with salt and pepper and roast for 10 minutes. After 10 minutes, add the other baking sheet with the other vegetables in the oven and continue to roast for an additional 25 minutes (the carrots take longer to cook through). Place the warm vegetables, including the carrots in a large mixing bowl and mix together with the chicken broth liquid. Set aside.
Dust the top of each piece of parchment paper with flour and roll out each puffed pastry sheet to about a 12-14 inch circle. Place one half of the vegetable puree in the center of each puffed pastry and spread it out, careful to leave a 2 ½-3 inch border around the outer edge of the pastry. Top with ¾ cup of the grated Havarti cheese. Take half of the sautéed vegetables and place on top of the cheese. Top with ¼ cup grated parmesan cheese. Fold in the edges of the puff pastry making pleats as you go. Brush each pastry with the beaten egg wash. Transfer the crostatas to a rimmed baking sheet, leaving the parchment paper under the corstata. Bake for 15 minutes or until the tops of the pastry is golden brown and the bottom is cooked through (Lift with a spatula to check). Serve warm.
Serves 12
Pleasant Hill Grain
