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

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

Basic Italian-style mixed green salad

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Cook’s notes: This is a basic mixed green salad with some interesting elements. I was looking for a “mixed green salad” for dinner parties that wasn’t just lettuce, carrots, tomato, and cucumber. You may find that the salad doesn’t even need dressing, due to the marinated peppers and avocado.

10-oz. (minimum) package mixed salad greens
1 ripe avocado, peeled, pitted, and chopped
Cherry tomatoes (or 1 ripe on-the-vine tomato, chopped)
6 Greek pepperoncini peppers (or other diced marinated peppers)
6-oz. can sliced black olives
Grated Parmesan cheese, to taste

Combine the salad greens with avocado, tomato, peppers, and olives in a large bowl. Sprinkle with Parmesan and serve.

Recommended dressing: Garlic vinaigrette

Apple Pie Spice

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Cook’s notes: Adapted from the blog My Baking Addiction, who has packaged it in cute little jars for gift-giving. I share the author’s enthusiasm for Penzeys brand spices, especially their cinnamon.

Mix the following ingredients thoroughly. Store in an air-tight container.

2 Tablespoons cinnamon powder
3/4 teaspoon nutmeg powder
3/4 teaspoon cardamom
1/2 teaspoon ginger powder
1/4 teaspoon allspice

Best Recipe: Creamy Coleslaw (No Sugar)

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Cook’s notes: This coleslaw recipe doesn’t need any added sugar. The dressing is light. You can throw in a diced apple or a handful of dried cranberries if you’d like to add sweetness. It works with bagged coleslaw in size from 10 to 14 oz. (If you have a 16 oz. bag of coleslaw, use 1/2 cup mayo, 2 Tablespoons vinegar, and 2 Tablespoons milk).

1/3 cup mayonnaise
4 teaspoons apple cider vinegar
4 teaspoons 2% milk

1 bag coleslaw mix / shredded cabbage from 10 to 14 oz.

Whisk the mayo, vinegar, and milk together in a large bowl to make the dressing. Stir in the coleslaw until it is well combined.

Source: Modified from a Fresh Express recipe

Recipe Roundup: Tried and Liked for Oct 2014

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Cook’s notes: Here is a selection of recipes from other cooks that I tried out — these are good, no changes needed. Go to the original site, linked below, for the recipe and to see their photos.

Beets and Greens (link)
As the orginal recipe writer said, “This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.” Sautee the greens in olive oil with 2 crushed garlic cloves and salt and pepper. Finish with maple vinegar to keep the greens from getting too bitter.

Chinese Chicken Coleslaw Stir Fry (link)
We had a bag of shredded cabbage, and I wanted to make something besides coleslaw. This is an easy weeknight dinner from The Weary Chef blog. Leftovers taste great the next day. We served this over steam-in-bag frozen brown rice pilaf, to get a few more veggies in.

Parmesan-crusted Tilapia (link)
I’m learning to cook more varieties of fish. This one has a light cheese coating. Serve with rice and broccoli.

Pumpkin Pie Chocolate Truffles (link)
Made for me by a coworker; the coconut flavor really comes through in a nice way. Delicious!

Roasted sausages (link)
Jamie Oliver has a great recipe for roasted sausages on a rack — it took more than 20 minutes in our oven, but this is a very easy recipe. As he says, “You don’t have to worry too much about browning them on all sides as you can let the oven do the work and you don’t need to keep turning them.” Just roast them until they are no longer pink inside.

Rosemary Garlic Chicken Rub (link)
We used the “All-Purpose Spice Rub” recipe with 4 teaspoons rosemary and 2 teaspoons oregano (instead of 3 teaspoons each) to make Whole Chicken in the Slow Cooker — it’s an incredible blend of flavors. I also tried this rub on the Simple Bone-in Turkey Breast with a 2.5 lb turkey breast.

  • 4 teaspoons dried rosemary
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon ground thyme
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Menu: Rosemary Garlic Chicken, steamed sweet potatoes (made in microwave), Beets and Greens (link above) made with maple vinegar and diced apple, blanched green beans

Spaghetti squash in the microwave (link)
Very simple, didn’t heat up the whole house, and this method is quite clever. It doesn’t require you to set the two halves side by side: “cook any size spaghetti squash in half the usual space and doesn’t require plastic wrap at all.”

Trader Joe’s Albondigas (Meatball Soup) based on chowhound discussion (link)
Combine in a saucepan: 1 box (32 oz.) low-sodium chicken broth; 1 jar salsa (12 to 16 oz., any flavor); 1 can (15 oz.) black beans with their juice, do not rinse; and 1 bag frozen turkey meatballs. Simmer until meatballs are heated through. Cut meatballs into 8 pieces and return to soup. Serve hot with shredded cheese and tortilla chips. Optional garnish: diced avocado and lime wedges.

Green Drink for the Vitamix

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Drink your veggies!

Cook’s notes: Makes 8 servings (about 60 to 62 oz). Adapted from a Dr. Oz recipe. An excellent blender is a requirement: don’t overload your machine or let it run too hot.

2 cups water
2 cups (60 g) baby spinach
3 ribs celery; cut into thirds
1/2 cucumber, unpeeled, cut into thick slices
1/2 bunch Italian parsley
1 bunch of organic mint leaves, taken off woody stem

1/2 medium orange, about 3 oz., peeled but with pith intact
1/4 lemon, peeled and seeded
1/4 lime, peeled
1/4 fresh pineapple with core, peeled and cut into chunks (about 1 cup)
2 Granny Smith apples, cored and cut into wedges
6 oz. baby-cut carrots

  1. Place water, spinach, celery, cucumber, parsley, and mint into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 8.
  4. Blend for 30 seconds or until smooth. Stop machine and remove lid.
  5. Add orange, lemon, lime, pineapple chunks, apple, and carrots to the Vitamix container in the order listed and secure lid.
  6. Select Variable 1.
  7. Turn machine on and slowly increase speed to Variable 10, then to High.
  8. Blend for 30 seconds or until desired consistency is reached.

Serve very cold over ice.

Note: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

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