Juice of One Lemon

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Posting this here because I often need to know it:

• 1 lemon yields 3 tablespoons juice (1.5 oz; 45 ml)
• 1 lime yields 2 tablespoons juice (1 oz; 30 ml)

Source: thekitchn

Chocolate-Covered Strawberry: Green Smoothie for One

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Cook’s notes: This is just about perfect — just sweet enough without adding sugar, a great blend of chocolate and peanut butter, baby spinach, and a good balance of fruit. Delicious and filling with protein and carbs in balance. Very satisfying indeed.

Serves one (about 20 oz.)

1/2 cup plain, fat-free Greek yogurt
1/2 cup unsweetened vanilla almond milk
1/2 cup water
1 Tablespoon organic creamy peanut butter
1 Tablespoon unsweetened cocoa powder
1 Tablespoon flax seeds
1/2 teaspoon cinnamon powder
45 g baby spinach
6 fresh strawberries with hulls on (about 1 cup)
1 cup frozen blueberries without added sugar

Add all ingredients in the order they are listed (from liquids to soft to hard to ice) to the Vitamix container. Secure the lid.

Turn the machine on to Variable speed 1 and slowly increase to speed 10.

Turn the machine to High.

Use the tamper to push ice into the ingredients as needed.

Blend for about 45 seconds or until desired consistency is reached. Serve immediately.

NOTE: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

Cold Season Green Smoothie

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Abundant with oranges

This smoothie will not cure the common cold, but it is refreshingly tart with no added sugar (also, 12 g fiber and 18 g protein).

Makes 2 servings (about 20 oz. each)

1 cup plain, fat-free Greek yogurt
1 cup unsweetened vanilla almond milk
60 g (2.2 cups) baby spinach
1 navel orange, peeled and halved
2 seedless clementine “Cuties”, peeled and halved
1 Tablespoon lime juice
1 Tablespoon extra-virgin lemon olive oil
2 Tablespoons pecan pieces
1 Tablespoon flax seeds
1/2 Tablespoon minced ginger
1 cup frozen pineapple chunks without added sugar
1 cup frozen cranberries without added sugar

Add all ingredients in the order they are listed (from liquids to soft to hard to ice) to the Vitamix container. Secure the lid.

Turn the machine on to Variable speed 1 and slowly increase to speed 10.

Turn the machine to High.

Use the tamper to push ice into the ingredients as needed.

Blend for about 45 seconds or until desired consistency is reached. Serve immediately.

Note: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine, you may need to make adjustments to the speed or processing time. Know your blender and don’t overload the machine.

DISCLOSURE: This post is not sponsored by anyone. I paid for any products listed here and liked using them. This is my personal blog, and I am not compensated to create posts.

Best Recipe: Cinnamon Skillet Pecans

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2 cups raw pecans

2 cups raw pecans

Cook’s notes: You can use pecans, almonds, cashews (or a mix of nuts) in this recipe. I’d also like to try these with the Chai Spice Mix. I like that this small-batch recipe only makes 2 cups of nuts, which is just enough to enjoy without being too tempting.

I made these pecans for a friend’s birthday, and this was her reaction: “Deliciously addictive. I love ‘em! Lots of flavors going on with slightly sweet at the beginning, then salty, and a little heat kick at the end…. I am enjoying these nuts tremendously. Thank you so much!”

Spice mix:
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice

2 Tablespoons unsalted butter
2 cups pecan halves
1 teaspoon sugar, plus a little more for sprinkling

Make the spice mix: Combine salt, pepper, cinnamon, cloves, and allspice in a small bowl.

Melt the butter in a 12-inch nonstick skillet over medium-low heat; stir in the the spice mixture. Stir in the pecans, and cook for 3 minutes.

Sprinkle the pecans with the sugar. Continue to toast the nuts, stirring often, until the color of the nuts deepens slightly, for a few more minutes (6 to 8 minutes total). Transfer the nuts to a bowl and sprinkle with a little more sugar. Spread the coated nuts on a plate to cool.

Adapted from The Frugal Girl (reduced sugar; reordered ingredients) http://www.thefrugalgirl.com/2010/05/how-to-make-spiced-pecans-or-cashews-or-almonds/

Vertical Roasted Chicken with Rosemary Rub (Bundt Pan Chicken)

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Bundt pan chicken

Bundt pan chicken

Makes 6 to 8 servings

Cook’s notes: I wanted to make the whole chicken in a crockpot, but had run out of time for that day. We don’t own a roasting pan, so I went looking for alternative ways to roast a chicken. This recipe, which is adapted from Iowa Girl Eats, is a winner. You could also add chunks of yellow onion to the potatoes. The chicken has a delicious flavor, and this recipe is easy enough for weeknight cooking.

About 2 lbs. sweet potato, chopped into bite-sized pieces
4 organic whole carrots, peeled and chopped
6 garlic cloves
1 Tablespoon extra virgin olive oil
Kosher salt and ground black pepper

1 whole chicken (about 3.5 to 4 lbs.)
1 lemon, cut in half
2 Tablespoons melted butter
1 Tablespoon Rosemary Rub (recipe below)

Rosemary Rub
4 teaspoons dried rosemary powder
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat oven to 425F degrees. Move the oven rack to the lowest position. Lightly coat a Bundt pan with non-stick spray and place it on a baking sheet.

Combine potato pieces, carrots, and 6 garlic cloves in a large bowl. Drizzle with just enough olive oil to coat them lightly, toss to combine, and season with salt and pepper to taste. Transfer vegetables to prepared Bundt pan.

Remove any giblets or plastic from the chicken, and pat it dry with a paper towel. Insert the lemon halves into the cavity. Invert chicken over the center post of the Bundt pan. Stir the Rosemary Rub into the melted butter; brush the outsides of the chicken with the butter mixture. Gently pull the legs forward so the chicken is in a tripod position on the bed of vegetables.

Place Bundt pan on the baking sheet inside. Roast for 50 to 60 minutes, or until a thermometer inserted into the thickest part of the thigh reads 160F degrees. Remove the chicken from the Bundt pan, and set it aside on a cutting board. Remove the lemon halves from inside the chicken.

Turn oven up to 450F degrees.  Return the Bundt pan to the oven and continue roasting vegetables for 10 minutes while the chicken rests. Carve the chicken and serve with the potatoes.

Best Recipe: Slow Cooker Turkey Chili

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It's hard to take an attractive picture of chili.

It’s hard to take an attractive picture of chili.

Cook’s notes: Serve this delicious chili with corn muffins. The red, orange, and yellow from the peppers and corn contrast nicely with the dark beans. This chili is great for autumn. It has more integrated flavor than stovetop chili.

Olive oil
16 to 20 oz. (1 to 1.25 lb.) ground turkey
1/2 yellow onion, chopped
3 cloves garlic, minced

1 red bell pepper, chopped
1 orange bell pepper, chopped
4 oz. can mild green chiles
28 oz. can crushed tomatoes
15 oz. can diced fire-roasted tomatoes
15 oz. can black beans, rinsed and drained
15 oz. can pinto beans, rinsed and drained
1 Tablespoon Mild Chili Spice Mix
1 Tablespoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Optional toppings: shredded cheese, scallions, sour cream, etc.

Lightly coat a slow cooker with cooking spray.

In a medium skillet over medium-high heat, add a small amount of oil. Sauté the onion and garlic for a few minutes to soften. Add ground turkey. Crumble and cook until almost cooked through but still slightly pink, 4-5 minutes. Drain excess liquid.

Add turkey to your slow cooker along with all remaining ingredients. Stir until combined.

Cover the slow cooker and cook on low for 6 hours, or high for 4 hours, stirring occasionally.

Once cooked, taste and adjust seasonings as desired. Ladle into individual serving bowls and top with any desired toppings.
Adapted from The Comfort of Cooking (made it less spicy; added corn; changed beans; changed method to cook garlic and onion with turkey; reduced salt)

Chai Spice Mix

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Cook’s notes: I adore this spice blend and have made it several times. It’s different from a lot of cinnamon blends. The cardamom is an interesting flavor.

The original author of this recipe says, “Use this spice mix in hot cocoa, chocolate cake, muffins, banana bread, or granola. Substitute it for the spices in pumpkin or apple pie. Or use it in chocolate bark” (link). It would also be delicious on spiced pecans.

2 Tablespoons cinnamon powder
2 Tablespoons ground cardamom
2 Tablespoons ground ginger
1 Tablespoon ground nutmeg
2 teaspoons allspice powder
1 teaspoon ground cloves
1 teaspoon ground pepper

Mix all spices together in a small bowl. Store at room temperature in a sealed container.

Best Recipe: Pumpkin-Garlic Salad Dressing

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Cook’s notes: I used a strong garlic clove, about the equivalent of 3 small cloves, from the farmer’s market and was very happy with the results. This is an excellent salad dressing, and a good way to use up leftover canned pumpkin. I found it was creamy enough without adding mayo, and I reduced the amount of sugar.

As the original recipe noted, this dressing is just terrific on a salad with chopped romaine lettuce and diced Granny Smith apple. It’s also great on roasted broccoli.

The garlic preparation method from Jo Robinson, who says to “chop, mince, slice, or mash the garlic and then keep it away from the heat for 10 minutes” for maximum health benefits. I highly recommend Robinson’s book Eating on the Wild Side: The Missing Link to Optimum Health (link). As Valerie Phillips (link) says, “‘Chop, then stop’ or ‘Crush, don’t rush’ is the new health mantra for garlic lovers.”

1 large garlic clove, about 3 teaspoons when minced
1/3 cup pumpkin puree
3 Tablespoon apple cider vinegar
1 teaspoon dried minced onion
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil

Prepare garlic with the “press and rest” method: run the garlic clove through a garlic press and let it sit for 10 minutes.

Put all ingredients in a 2-cup jar with tight lid. Shake vigorously to blend. Makes 1 cup of dressing. Store leftover dressing in the refrigerator.
Adapted slightly (reduced sugar; eliminated mayo) from a recipe on the Worth the Whisk blog, with additional research into garlic methodology

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