Weekly Smoothie - Strawberry Guava and Cantaloupe

Cleaning out the pantry this weekend I stumbled across a few rogue cans of GOYA Guava nectar and a bottle of HERO Guava nectar -- so I figured it was about time to make some smoothies!

After a little experimenting (I haven't used the guava nectar nearly as often as the mango and pear varieties), I developed this successful recipe. It is our favorite, so far, of the concoctions.

The guava nectar had a creamy richness that added a delectable punch of flavor, and the combination with cantaloupe and strawberry gave a little extra sweetness that was a refreshing change to our recent smoothie routine.

And don't you just adore that rosy color....?


Strawberry Guava and Cantaloupe Smoothies
(Serves 2)

1/2 cup plain yogurt
12 oz. (1 can) Guava nectar
1 to 1-1/2 cups frozen strawberries
1 to 1-1/2 cups frozen cantaloupe

Combine all of the ingredients into a blender (starting with the yogurt, then the frozen fruit, and then the juice), and blend until smooth.

Serve immediately, and enjoy.

Each smoothie contains approximately 206 calories, 12 g fiber and 8 g protein. Also high in Vitamin C!
(Find out more of the health benefits of Guava fruits here.)


FIND MORE SMOOTHIE RECIPES HERE

Banana Pancakes - A Splendidly Sweet Morning

Yesterday I spent more than half of the day meddling in the kitchen. I put together dinners for the next four days (just into the oven and 40 minutes later, voila, a home-cooked meal), breakfast items (because I can't live off of smoothies and hard boiled eggs forever) and even a few snacks (to fight off my mid-day munchies, without spoiling dinner).

Yes, it was a busy day in my kitchen... But I enjoyed every minute of it, and now, even if I don't feel like cooking, there will be something in the kitchen ready to eat...

This morning, it took just 10 minutes to throw these pancakes together (since the batter was already made), and my husband and I got to enjoy a splendidly sweet little breakfast together before he had to go to work (working for the third full day this week, which is a small - but definite - improvement).

Banana Pancakes
(Makes 8-10 Pancakes)


2 very ripe bananas, mashed
1 cup white whole wheat flour (I like King Arthur brand flour)
2 tsp. baking powder
1/2 tsp. ground cinnamon
pinch of ground nutmeg
1 cup soy milk
1 tbsp. maple syrup
(and you add walnuts, pecans or even chocolate chips... extra yummy...)

First, sift together the flour, baking powder, cinnamon and nutmeg. Add the flour mixture to the mashed banana and stir until the flour is moistened. Then add the milk and syrup and stir until the batter is smooth. Cover and set aside for 1 hour (or overnight in the refrigerator).

Heat a large non-stick skillet over medium heat and melt a small amount of butter into the bottom (this will give you those nice crispy edges on the pancakes). Cook the pancakes in small batches, using 1/4 cup of batter per pancake. Cook for 3-4 minutes (or until bubbles begin forming on the surface), and then flip and continue cooking for another 3 minutes.

Serve drizzled with maple syrup (unless you used chocolate chips, and then that should be sweet enough even for kids).

Enjoy!

Per serving (2 pancakes): Approximately 200 calories, 5 g fiber and 7 g protein.


FIND MORE BREAKFAST RECIPES HERE

Lonely Kitchen...

Image Courtesy of HeyStella

Truth be told.... I didn't spend any time in the kitchen yesterday....

For breakfast, I grabbed a smoothie and two hard-boiled eggs from the fridge and went about running errands and getting some cleaning done around the house (laundry, vacuuming etc.).

Then, I had lunch plans (seriously overdue lunch plans...) with a dear friend, and out of sheer laziness, I ate the leftovers for dinner... It was, after all, the end of our "grocery week," and we were running low on supplies, and I was running low on inspiration...


Today was a bit better though.
Well, not in the breakfast department, but I did spend a good deal of time in the kitchen today, preparing meals for the rest of the week (and the week-end).

Wednesday is my favorite day of the week for just that reason...
It is the day that I get to go to the grocery store and start cooking for the week with a bunch of new ingredients! Since I've started going alone (in the morning after my husband has - hopefully - gone to work) I've actually managed to stay under (our meager $50/week) budget AND save over $20 in coupons and club card deals.

It has only been two weeks, but I feel great about this new trend and am optimistic that it will continue! As long as I continue to keep my husband (as much as I love him) out of the scenario, so that I don't get to the checkout and wonder, where did these Pop Tarts (...cookies....chips....sodas....) come from?


It was a good grocery week last week, but even better this week -- especially when, as I was at the check out, the sweet lady that always rings us out made note of my suddenly coming to the store alone... and also made note of how much less I was spending...

Seeing the ring on my finger, she touched my arm, leaned over and whispered, "you just can't trust men in the store. It is like keeping track of a little kid. They want everything they see!"

I had to laugh.... and certainly agree....



Yes, I think this trend will continue....

Smoothie of the Week - Creamy Cantaloupe Cooler

The change of seasons, while beautiful and refreshing, has left me feeling a bit under the weather... For the past few days I have been fighting a nagging head cold, stuffy sinuses, sore throat, headaches, and while it is not so bad that I cannot get on with my day, it certainly was not motivating. In fact, it put quite a damper on my weekend endeavors, and I barely even stepped foot in the kitchen except to warm up some broth and make egg drop soup.

I'm still not feeling one hundred percent, though the pressure in my head has finally began to subside, so this morning I really wanted to boost my Vitamin C intake to kick this cold once and for all. So, since I had a cantaloupe (on sale for $1.50 ea. this week), grapes (also on sale, $1.99), and strawberries (left-over and already frozen) I decided to whip up this cool and creamy smoothie, which has 121% of your recommended daily intake of Vitamin C!

Its mildly sweet flavor, and cold creamy consistency was even soothing on a sore throat, so how could you go wrong?

Creamy Cantaloupe Cooler
(Serves 2)
1/2 cup fat free plain yogurt
1 cup (each) cantaloupe, strawberries and green grapes, sliced and frozen
1 cup plain soy milk

Combine all of the ingredients into a blender (starting with the yogurt, then the frozen fruit, and then the milk), and blend until smooth.

If the smoothie is too thin, add ice and blend to thicken.
If the smoothie is too thick, add more soy milk and blend.
If the smoothie is not sweet enough, add just a teaspoon (or two) of sugar and re-blend.

Serve immediately, and enjoy.

Each smoothie contains approximately 174 calories, 4 g fiber and 8 g protein. Also high in Vitamins A and C.

Grilled Cheese with Tomato Soup: Upgraded

I was never a big fan of grilled cheese and tomato soup. Don't get me wrong, in theory it could be an incredible meal, but too often it is an experience in soggy greasy bread, flavorless "American" cheeses, and bland watery soup.

But yesterday I was inspired by the latest posting over at Good Things Catered, to create a "dressing up" of this childhood classic...

To re-create the dish in an appropriate and satisfying manner, while staying true to the essence of the original tradition...

Enjoy!

Tomato and Sweet Pepper Soup
with Grilled Cheese and Veggie Panini
(Serves 4)
The Soup

2 tbsp. olive oil
2 large red bell peppers
1 sweet onion, finely chopped
2 garlic cloves, crushed
1-1/2 lbs. ripe tomatoes, roughly chopped (
(You can use almost any kind of tomato, even canned tomatoes if you prefer...)
1/4 cup dry sherry
2 cups chicken (or vegetable) stock
2 tbsp. tomato paste
1 tsp. rosemary
1 tsp. dried basil
salt and pepper, to taste
a dash sugar

Start by removing the core and seeds from each pepper. Then, slice them into quarters and place them (skin sides up) on a broiler pan. Broil until the skins begin to bubble and char, and then remove and cool (either in a brown paper bag, or a covered bowl).

Meanwhile, heat the olive oil in a frying pan with the onion and garlic. Cook over a gentle heat, stirring occasionally, until the onions are soft and translucent (approx. 10 minutes). Remove the skins from the pepper slices and roughly chop the remaining flesh.

Transfer the onions, peppers, tomatoes, sherry, stock, sugar and spices into the ceramic base of your slow cooker and cook on high for 3-4 hours. Then, after the soup has cooled for 10-15 minutes, blend in batches until smooth in consistency.

**Now, I prefer to run the soup through a sieve once and then re-blend the remaining pulp and stir it back into the thin broth. I do it this way because only one blending leaves the soup too grainy.... and I without the pulp it is too thin.....

Of course, you can certainly adjust this process to your personal cooking style.

You are almost done!
And here comes the best part....
This soup is fabulous hot OR chilled!

You can ladle the soup, at this stage, into warmed soup bowls, or refrigerate for 3 hours and then serve in chilled bowls.

**I served a version of this soup at my wedding this summer, and at is was a big hit!
It was made with Heirloom tomatoes and then chilled.... fabulous!

The Panini

8 slices of bread (I used sourdough, but you can use whatever you prefer)
Thinly sliced sharp white cheddar (or your favorite cheese)
*The amount of cheese will also vary greatly depending on personal tastes, but we used about 4 oz. for 4 sandwiches.*
1 onion, thinly sliced
1 red pepper, thinly sliced
2 tbsp. butter
**Portobello mushrooms are also a great addition to these sandwiches.

Melt butter in a fry pan and add the onions. Cook over a medium (medium low) heat for 10 minutes. Add in the red peppers (and/or mushrooms) and cook for another 10 (to 15) minutes, or until onions are well caramelized and the peppers (and/or mushrooms) are soft.

Layer the onions and peppers between two layers of cheese and two slices of bread. Grill on a non-stick panini press, electric grill/griddle, or fry pan until both slices of bread are toasted and brown, and the cheese is fully melted. Serve with warm (or chilled) tomato/pepper soup. Enjoy!


Per bowl of soup and 1 sandwich: approximately 502 calories, 7 g fiber and 18 g protein. Also high in iron, calcium and Vitamins A and C.