Hot Pink Smoothie

recipe and image from here

I started drinking green smoothies about 5 years ago. Here's a post with more information. A friend gave me the recipe for this pink smoothie. I have to say I was skeptical, but I do really enjoy it. Scott also! I usually don't do the optional ingredients, and and half a medium or one small beet. I've tried using fresh young coconuts, but prefer buying coconut water. This is what I learned about beets: 

"The juice of the beet is rich in sodium, chlorine, iodine, copper, bioflavanoids, and vitamins B1, B2, and C. Folic acid, found abundantly in beets, helps anemias and cervical cancer. The juice is excellent for cleansing and rebuilding kidneys and gallbladder. As a fibrous root, it's excellent for eliminating constipation, adding bulk to the diet, and improving peristalsis in the intestines. The red color is actually betacyanin, a powerful anti-carcinogen known to prevent colon cancer. And a study showed a 30-40% drop in cholesterol and triglycerides of animals fed beet fiber."

It's amazing to me that all of the different whole foods we are give are packed with nutrients. If we ate with variety, prudence and thanksgiving as the scriptures say, we would be the most healthy. Eating what we can in season also benefits us.

Hot Pink Smoothie
1-1/2 c. coconut liquid (raw from a coconut, or you can find this in cans or cartons)
1 large carrot, cleaned and cut into small pieces (or 5-6 baby carrots)
1/4 of a medium beet, raw, peeled
1/4 c. cashews, raw and unsalted
1/4 c. chopped dates
2 t. vanilla
12 frozen or fresh strawberries
optional: 1-2 T. plant protein powder (with hemp, pea, brown rice, and chia)
optional: 2 T. kefir or yogurt.

And if you are up for a heathy start to your holidays, you can sign up for this December green smoothie challenge. Here is the link. If you complete the challenge you'll get these two free e-cookbooks above.

by Dee, wife of Barbara's son Scott

Pizza Dip

photo from here

We were able to visit with Jason & Morgan, Erik & Carissa, and their cute kids in November. Here is a recipe Morgan made during that time. It would be quick, easy, tasty and fun for holiday parties.

Pizza Dip
Cream cheese
Pizza sauce, with Italian seasoning
Mozzarella
Parmesan
Green pepper
Olives
Pepperoni

Layer above ingredients in dish and serve with sliced, toasted baguette 

 Morgan, wife of Barbara's grandson Jason

one of the 'hop on pop/grandpop' moments with Scott, Ethan, Kinley & Ian. 

Zachary must have been napping or he would have joined in the mix.

White Chili

We had a Harvest Party and Chili Cook-off. I tried a new recipe from a friend and won a prize! It's not my favorite chili as I prefer the hearty smoky "red" chili, but it was a tasty change. These Halloween pictures of Kinley, Zachary, Ethan and Addison are so sweet!

White Chili

1 lb. (2 c.) dry navy beans (follow directions to cook; drain)
3 lg. chicken breasts (I slightly defrost them then cut into 1/2 inch cubes)
1 lg. onion (diced)
2-3 cans diced green chiles...how spicy do you like it???

In a large skillet melt about 1-2 T butter then add about 1 T olive oil.. Add your diced chicken breasts... Season with fresh ground black pepper, a sprinkle of cumin and garlic salt. Cook until about 3/4 of the way done...then add the diced onion and green chiles.. With juice. Cook until done.
Add above mixture to your mostly done navy beans. Then add:

5-7 garlic cloves
2-3 c. chicken broth
2-3 T. chicken soup base (can use chicken bouillon instead).. .I add until it is salted/flavored just right… 

Remember when you add the sour cream at the end it will mild out heat and salt..so I go for more on the slightly spicy and salty side at this point.

approx. 1/4 c. fresh cilantro (rinsed and chopped)
1/4-1/2 t. cumin
2-3 c. salsa verde ....La Victoria or Herdez work well

I usually cook for an hour or so with all ingredients melding together.. Before serving add:
1 (16 oz.) container sour cream
3 c. grated pepper jack cheese about 1/2 c. of fresh chopped cilantro.

Sprinkle each bowl with broken up tortilla chips and a little more fresh cilantro, diced jalapeños and fresh lime juice....all optional

Dee's notes: all the notes above are from the original recipe owner. I did the fake 'soak overnight' method of prepping beans by bringing beans and water to boil, then turning off the heat and soaking for an hour. After draining and rinsing them, I put them in a slow cooker with all the remaining ingredients except cilantro, sour cream and cheese). I used less than 2 c. of salsa verde and 2 cans of green chilis. I thought it could have been just a bit spicier, even for me with a wimpy taste for heat, but it was 'family friendly.

by Dee, wife of Barbara's son Scott

one happy frog!

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I am looking forward to trying this recipe. What a great winter way to use your food storage. This blog is by a friend's daughter. Tessa warns you not to use the whole can of chills as her sister did.

WHEAT BERRY VEGAN CHILI

2 T. extra-virgin olive oil
1 large yellow onion (chopped)
1 large yellow bell pepper (chopped)
5 cloves garlic, minced
2 t. chili powder
1 1/2 t. ground cumin
1 t. dried oregano
1 t. salt
1/2 t. freshly ground pepper
2 (15-ounce) cans black beans, rinsed
2 (14-ounce) cans no-salt-added diced tomatoes, undrained
1-2 canned chipotle peppers in adobo sauce (minced)
2 c. vegetable broth
1 teaspoon raw sugar
2 c. cooked wheat berries*
Juice of 1 lime
1 avocado (diced)

Heat oil in a pot over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add beans, tomatoes, chipotle peppers to taste, broth and raw sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and heat through, about 5 minutes more. Remove from the heat. Stir in lime juice. Garnish each bowl with avocado.

*  Mix 1 c. dry wheat berries with 3 c. water, bring to boil and then simmer 1 hour.

No Bake Pumpkin Oatmeal Cookies, Pumpkin Delight Dessert

I thought you'd enjoy this delish recipe. 

It's SO yummy for fall with the pumpkin flavor.

Go to this link for the recipe.

Carissa, wife of Barbara's grandson Erik

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'

I saw this recipe and look forward to trying it this fall.

I hope to share with friends, as Scott is not a big pumpkin fan.

Go to this link for the recipe.

by Dee, wife of Barbara's son Scott

Slow Cooker Peach Crisp, Bosc Pear Cardamom Crisp

recipe and picture from here, adapted from here

This recipe smells so good as it's in the slow cooker. 

The topping was not quite as crisp as using the oven, 

but the convenience was nice. 

I haven't tried the pear recipe below yet, 

but love cardamom and look forward to tasting it.

It's from our pear supplier.

Happy Autumn!

Slow Cooker Peach Crisp
1 c. old fashioned rolled oats
1 c. all-purpose flour
3/4 c. brown sugar
1/2 c. chopped nuts (optional)
1 t. ground cinnamon
1/2 t. salt
1/2 c. (1 stick) cold butter, diced, plus more for greasing slow cooker
6 very large ripe peaches, peeled, pitted and sliced (can use 10-12 smaller peaches)
1 T. cornstarch
2 t. vanilla extract
1/2 t. almond extract
Vanilla ice cream or whipped cream, for serving

Combine oats, flour, brown sugar, nuts (if using), cinnamon, and salt in a large bowl. Add the diced butter and cut into the dry ingredients with your hands or a pastry cutter until a crumbly, leaving a few remaining pea-sized pieces of butter.

Butter the bottom and sides of a 3-quart cooker. Place sliced peaches in the bottom and sprinkle with the cornstarch and add the extracts. Stir to combine making sure all of the cornstarch is dissolved. Top evenly with the crumbly mixture.

Set slow cooker to LOW for 3 to 3 1/2 hours or HIGH for 1 1/2 hours. When lifting the lid off the slow cooker, be careful not to let any water from the lid drip down onto the crisp or it can get soggy.

Spoon into bowls and serve warm topped with whipped cream or ice cream

Yields 4-6 servings.

Bosc Pear Cardamom Crisp
Filling:
8-10 medium bosc pears, peeled and chopped
3 T. lemon juice or 1 lemon juiced
1/4 c. sugar
2 T. cornstarch
1/4 t. cinnamon

Topping:
1/2 c. flour
1/2 c. rolled oats
1/2 c. dark brown sugar
1/2 t. ground cardamom
1/2 t. ground ginger
Pinch of salt
8 T. butter

1. Preheat oven to 350F. Put pears in large bowl. Add the remaining filling ingredients. Gently stir. Add pears into 6 8-oz jars leaving 1/4 headspace.
2. In a separate bowl, stir together dry ingredients. Add butter and use fork to blend until crumbly.
3. Spoon topping over pears to cover. Bake 25 to 30 minutes until pears are cooked through and the topping is light brownEnjoy!!
PS--You can freeze this crisp filling for a quick easy treat throughout the winter. Thaw and just add the Topping! (Dee note: I freeze Rhubarb Crisp after it's baked, topping and all, so I think it would work for this one.)


by Dee, wife of Barbara's son Scott

Blueberry Zucchini Bread

from here

My friend Karen gave me a loaf of bread and a huge zucchini. With our local, delicious blueberries I thought this was a good recipe to try. I baked a bunch of loaves to take to family in Utah, and add to a potluck lunch after Addison's blessing.  The bread was enjoyed by all.

Blueberry Zucchini Bread
3 eggs, lightly beaten
1 c. vegetable oil
3 t. vanilla extract
2 1/4 c. white sugar
2 c. shredded zucchini
3 c. all-purpose flour
1 t. salt
1 t. baking powder
1/4 t. baking soda
1 T. ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

I also found recipes for healthier versions, and linked here, here and here. 
There's also one here that they substituted rhubarb for zucchini.

by Dee, wife of Barbara's son Scott

Peas and Potatoes

We've enjoyed our garden peas and potatoes this way. 

Give it a try! (and click on the recipe to enlarge it.)

by Dee, wife of Barbara's son Scott