Sunday, March 27, 2011

     In the mood for something that will stick to your ribs?  How about some oatmeal!?  If you're oatmealed out and tired of diced fruit or cinnamon and spice, I have something you may be interested in.  More of a suggestion rather than a recipe, (since we all have our own preparation technique and preference for consistency) I highly recommend Raspberries and Cream oatmeal.  To achieve this flavor I used:

Torani Raspberry Syrup  (my bottle came with a handsome giraffe on it :)

     Feel free to use actual cream as well, stomach permitting.  If raspberry syrup isn't your thing, I highly recommend Zulka Cane Sugar.  I once had a friend over when I was making something and when I opened the container where i kept my sugar, he immediately took notice and asked me what the scent in the kitchen was.  I told him that it was sugar, and he responded with a look of disbelief and bashfully asked for a spoon.  I gave him the utensil and he scooped up a spoonful and ate it straight.  It seems what I thought was good sugar turned out to be mind blowingly amazing sugar.  I grew up with professional bakers and it's what I was brought up on.  White refined sugar now tastes "fake" (and slightly disgusting) to me.
     I avoid High Fructose Corn Syrup and Palm Oil at all cost, thus I was pleased when I first discovered the cane sugar based raspberry syrup.  It provides me with the ability to whip up a quick meal without having to dirty up the blender.  I also use it on pancakes, waffles, and sometimes in my coffee.  If you're worried what the guys will think, throw your joe into a thermal coffee mug and try to keep a straight face every time you take a swig.

Saturday, March 26, 2011

Concocting Concoctions like a Pro

     Perhaps some have noticed, but so far none of my concoctions involve ice.  One might think that ice is a necessary staple for any chilly blended dessert, but I disagree.  Sure ice may grant instant gratification, but what if you cannot finish your beverage in one sitting?  How it must feel to return to your concoction only to gag in dismay at the horrid taste of watered down mush.  This is why many of my recipes utilize frozen fruit.  this serves two purposes,  keeping consistency and texture to a maximum, while preventing watered down flavor.  It also serves a third purpose that may go unseen to some wielders of the blender: freezer conservation.  
     Personally, I do not have a lot of room in my freezer.  As much as I'd love a fat bucket always loaded with ice, I instead have meat, ice cream, vodka, or some other  food staple taking up space.  I don't think I've had an ice cube in my freezer in the last two to three years.   This will have to change; however, as I have a recipe in mind for an upcoming post that will require significant amounts of ice.   regardless, I tend to keep frozen fruit in my freezer rather than ice cubes, so when things start to look bleak for my fruit-bowl, into the freezer its contents go.  Gotta love damn-near alcoholic, peeled,  frozen bananas!

Friday, March 25, 2011

Breakfast, for Dinner

  Well technically, supper; considering I already had dinner.  A bit thirsty, not in the mood for water, and feeling the need to have a yellow orange product on my page, I ventured into the kitchen with smoothies on my mind.  First thing I noticed as I walk into the kitchen was a fruit bowl off to the side loaded with bananas.  Yellow it is.  I grabbed two medium sized ones and planned my attack.

Tools Required:

Your recipe should you choose to accept it:

  • 4 oz Reduced Fat Milk
  • 4 oz Fat Free Plain Greek Yogurt (more protein per serving)
  • 2 Medium Bananas (apx 8 oz each)
  • 8 oz frozen diced mangos
  • 1 Table Spoon of vanilla  (best vanilla I've ever used)
Yields 32 oz. 

  Toss everything in the blender and mix well.  The consistency will be thick and creamy, so you may need to pause periodically to push the fruit down toward the blades (make sure the blades come to a complete stop before attempting this).  While the finished product is more of an off-white than the yellow I desired, I am indeed please with the result.  The texture is a perfect blend of smooth, thick, and creamy, with a flavor that nowhere matches the color of the concoction.  The blended mangoes pack quite a punch, while the sweetness of banana leaves nothing to be desired from added sweeteners.

Wednesday, March 23, 2011

Breakfast of Champions

     There I was, hungry and alone.  I had to take action.  Eggs and bacon, no sir. A bowl of cereal?  not a chance, I've had enough lactose to last me a few days and I don't have any lactaid in the cabinet (yeah I'm old, sue me).  Succumbing to hunger (and laziness) I decided to blend something up; something delicious that didn't require cooking.  My key ingredient for the meal: aloe vera juice.  It's supposed to be healthy for me (not sure why) and I have the remnants of a gallon that needs to be finished off.  Alone it may taste too tangy to tollerate, but blended with an ensemble of flavors; it is delicious.

Tools Required:

Your recipe should you choose to accept it:

  • 4 oz Aloe Vera Juice
  • 8 oz Fat Free Greek Yogurt (more protein per serving)
  • 4 oz Hibiscus Cranberry Juice Blend [if not available, may substitute unsweetened jamaica (hibiscus) juice.]
  • 6 whole fresh strawberries
  • 8 oz frozen strawberries
  • 8 oz frozen diced mangos
  • 8 oz frozen mixed berries (blue berry, raspberry, more strawberries, etc.)
  • 1-2 splashes of vanilla to tie it all together
  • Sweeten to taste with agave syrup (optional)

Tuesday, March 22, 2011

Ice Cream Doesn't Have to be Just Ice Cream


=   :)

Some folk are Ben and Jerry folk.  Some, Häagen-Dazs.  I, on the other hand, am Ice Cream folk.  I'd rather have a Bucket of ice cream for the same price others will pay for what I consider a mere serving.  Currently residing on one whole shelf within my freezer is an unknown amass of ice cream contained within a bucket.  That's right, not only do I have plenty of ice cream to last me a week or so, but when I consume it all I am rewarded with a handy bucket to aid me with my every day chores.  How big is this bucket you ask?  Large enough that it needs a handle.  Perhaps it only contains 1 gallon of ice cream,  but if I remember correctly it can handle 5.  then again 5 seems a bit much so I guess I'll go and see....
      (returns with bucket of ice cream) 5 quarts.  That's 4 more quarts than a standard quart of ice cream can handle.  But what about the flavor you ask?  It's simply amazining.  Sure the variety is limited; there is no Husky Ape, or Cherry Gonzales, or what have you, but to be honest all you really need is the blank canvas known as vanilla.  Currently (well up until 5 minutes ago when I had the last bite) I am sporting Cookies and Cream modified with Chocolate Wine.  I didn't even  know chocolate wine existed until last month.  To be honest, I do not like it as much as a straight desert wine, as I do a desert.  Blending in an ounce or so of chocolate wine into a serving of cookies and cream is marvelous.
     I wouldn't recommend an electronic blender if you prefer to keep your cookie pieces intact.  Now that it is clear I must replenish my  ice cream supply, I must either return to the store and purchase another Party Pail,  or perhaps I will simply purchase some cream and make my own via an Electronic Automatic Ice-Cream Maker I got for free from a neighbor who never used it.  Can you imagine,  owning a device that CREATES ice cream and never using it!?  I have churned icecream by hand in the middle of 110 degree summer heat and I cannot wait to try out this automated device.  When the process is completed I'll have an empty bucket to place my ice cream into.  Sometimes life just works out.

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