Triple Green Protein Smoothie

I swear I have the never ending package of spinach.

Now I like spinach, but ever since I made the Spinach Pasta Salad I haven’t been able to use it fast enough. I don’t want it to go bad, but what else can I make that is different and post-worthy?

So I scoured the internet and found three spinach smoothie recipes. This is the last one.

Finally

This comes from Amy’s Healthy Baking

Ingredients:

  • 1/2 Cup of Cubed Honeydew
  • 1/2 Cup of Plain NonFat Greek Yogurt
  • 1-2 Tbsp of Water
  • 1 Cup of Spinach, Loosely Packed
  • 1 Cup of Kale, Loosely Packed (If you have no kale or don’t like it, you can substitute with an additional cup of spinach)
  • 8-10 Ice Cubes
  • Sweetener (to taste)

Directions:

  1. Add the honeydew, yogurt, water, spinach, and kale to blender, pulse until smooth.
  2. Add ice cubes and sweetener, pulse until smooth.
  3. Serve.

Thoughts After Cooking:

What did I think of this smoothie?

It was so gross! I don’t know if the honeydew wasn’t sweet enough or the combination of the greens with the plain greek yogurt, but it was horrible.

I would not recommend making it or drinking it.

For more smoothie recipes, go to Blueberry Spinach Smoothie

For more drink recipes, go to Power Smoothie

For more spinach recipes, go to Spinach Pasta Salad

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Blackberry Mint Infused Water

So for my birthday, a friend of mine bought me a infuser type water bottle. I wasn’t sure what to do so I searched the internet.

Hmm…

This recipe comes from The Casual Craflete

Ingredients:

  • A Handful of Blackberries
  • A Handful of Mint
  • Water

Directions:

  1. Mash the blackberries, releasing their juices into the pitcher or bottle.
  2. Rub the mint in your hands-releasing the oils-and place in the pitcher or bottle.
  3. Just add water and infuse for two hours or overnight.

Thoughts After Making:

So I didn’t like it.

All it tasted like was dirty mint leaves, even though I washed them.

I found another recipe which adds lime. Maybe this will be better? I’ll post if I make it.

For more drink recipes, go to Yoda Soda

For more recipes, go to Healthy Caesar Salad Dressing

Schooner’s Summertime-Only Strawberry-Raspberry Pie

Murderinmohair

Thoughts Before Baking:

I love pie!

castiel-i-need-pie

So when I find a recipe that isn’t chocolate, I just have to try it out.

So I know that this pie is a “summer” pie because of the fruit, but I live in CA. We have summer fruit all year long.

Lordoftherings LifeisGood

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Ingredients:

  • 16 oz-(3 Cups) of Fresh, Ripe, Strawberries; washed, hulled, and sliced in half
  • 6-8 oz (1-1 1/3 Cups) of Raspberries; rinsed and set out in a single layer on a towled area
  • 1/3 Cup of Sugar
  • 1 Tablespoon vanilla extract
  • 2-3 Tablespoons of Cornstarch ot white flour
  • 1 egg yolk beaten with 1 tablespoon of water
  • For dough use the one from the Apple Pie Recipe or buy a premade one.

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Make the dough or roll out the premade one in your pie pan.
  3. Combine the berries, sugar, and vanilla.
  4. Add cornstarch or flour and mix gently until blended. Do not break the raspberries.
  5. Fill dough in pie pan.
  6. Cut remaining dough to into ten 3/4 inch strips and create a lattice.
  7. Brush top with egg.
  8. Cook 45-50 mins

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Thoughts After Baking:

My niece wanted to make the pie with me, so instead of doing the crust from my Apple Pie recipe, I decided to buy the a premade one.

bigmistake

I bought the pillsbury dough which did not turn out well. The dough was hard and dry. When I tried to follow the cooking directions,  it almost burned at 40 degrees. And then it tasted disgusting, like plastic.

horrible

The pie filling was good, not super sweet but that is okay. However, you need to eat this pie fast. It does not hold up well for the next day.

Not-Good

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For more Black Sheep Knitting Mysteries, go to Chicken, Asparagus, and Tomato Pesto Pasta

For more pie recipes, go to Sour Cream Lemon Pie

For more desserts, go to Orange Chocolate Cake

For more recipes, go to Pigs in a Blanket

Happy 4th of July Triple Berry Salad

4thofJuly

Happy 4th of July!

Thoughts Before Cooking:

Happy 4th everybody! I don’t know about you all, but where I’m at it is going to be one HOT, HOT, HOT day.

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So I was looking for something that would be tasty and cool to eat/cook.

I got this recipe from The Kitchen is My Playground and the original title is Triple Berry Salad with Simple Vanilla Syrup.

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Ingredients:

  • 6-8 ounces of Strawberries
  • 6 ounces of Blueberries
  • 6 ounces of Raspberries
  • 1/4 Cup of Sugar
  • 1/4 Cup of Water
  • 1/2 Teaspoon of Vanilla Extract

Directions:

  1. Place sugar and water in small saucepan over medium heat.
  2. Bring mixture to a simmer (there will be small bubbles), and stir until the sugar is dissolved.
  3. Remove from heat and cool for 5 mins.
  4. Stir in vanilla extract.
  5. Chill completely in fridge.
  6. Rinse the berries.
  7. Hull the strawberries and slice into 2-3 pieces.
  8. Place all the berries in one bowl.
  9. Just before serving, drizzle the berries with the vanilla sugar syrup.
  10. Toss gently.
  11. Serve.

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berrysalad

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Thoughts After Cooking:

I thought this was amazing!

wow

I will be making this again and again and again!

loveitSupernatural

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For more 4th of July recipes, go to With the 4th of July comes Apple Pie

For more salad recipes, go to Bulghur Salad

For more dessert recipes, go to Mini Lemon Pancake Cookies

For more Pinterest recipes, go to Grilled Zucchini Roll-Ups

For more holiday posts, go to Where Are You Now?

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Bulghur Salad

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Thoughts Before Reading:

This recipe comes from an old cookbook from the ’70s,Time Life’s American Cooking: The Melting Pot, and covers all kind of recipes from the different cultures in the USA.

This was was under the Armenian section. I read the ingredients and thought it sounded pretty good, after all I had been very curious as to what bulghur tasted like.

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Ingredients:

  • 2 Cups of Water
  • 1 Cup of Bulghur (Cracked Wheat)
  • 1 Small Cucumber
  • 1 Medium-Sized Firm Ripe Tomato
  • 1 Small Green Bell Pepper
  • 1 Bunch of Large Scallions or Green Onions
  • 1/4 Cup of Finely Chopped Parsley
  • 2 Teaspoons of Salt
  • 1/2 Teaspoons Freshly Ground Black Pepper
  • 3 Tablespoons Strained Fresh Lemon Juice
  • 1/4 Cup of Olive Oil

Directions:

  1. Bring the two cups of water to a boil.
  2. When boiling, drop in the bulghur in a slow thin stream so the water continues to boil.
  3. Cover the pan, lower the heat and simmer the bulghur for 10 mins, or until all of the water is absorbed.
  4. Uncover the pan and, stirring frequently, cook over low heat for another 1 or 2 mins to dry the grains.
  5. Transfer the bulghur to a large mixing bowl and cool to room temperature. Then cover with plastic wrap and refrigerate for 30 mins, or until thoroughly chilled.
  6. With a sharp knife or rotary peeler, peel the cucumber. Cut it crosswise into 1/2-inch slices, then cut each slice into 1/2 inch cubes.
  7. Cut the stem out of the tomato, then cut the tomato into 1/2 inch pieces.
  8. Halve the green pepper, cut out and discard the ribs and scoop out the seeds. Cut the pepper into 1/2 inch pieces.
  9. Trim the root ends of the scallions and wash them under cool running water. Cut the, including 2 inches of the green stems, crosswise into 1/8 inch-wide slices.
  10. Add the cucumber, tomato, green pepper, scallions, and parsley to the bulghur and season with salt and pepper.
  11. Just before serving, sprinkle the salad with lemon juice and pour in the olive oil.
  12. With a rubber spatula or wooden spoon, toss the salad.
  13. Transfer to another bowl and serve.

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Thoughts After Reading:

This is one of the cheapest things I have ever made. The most expensive ingredient was the green bell pepper, costing $1.50 (I already had olive oil as I use it regularly).

It was also delicious.

joker-yum

Healthy, good for you, and tasty. What more could you want?

likeit

This is definitely something I will be making again.

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For more recipes from Time Life’s American Cooking: The Melting Pot, go to Caraway Rye Bread

For more salad recipes, go to Caprese Salad

For more low calorie recipes, go to Grilled Zucchini Roll-Ups

For more recipes, go to Crasins Scones

Caraway Rye Bread

frenchbread

Thoughts Before Baking:

I got this recipe from an old cookbook by Time Life called American Cooking: The Melting Pot. In it there are recipes from all nationalities that make up the USA.

This recipe is from the Czech Republic, and I wanted to try it out as I love Rye Bread. It’s my favorite.

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Ingredients:

  • 1/2 Cup of Lukewarm Water
  • 1 Package of Active Dry Yeast
  • 1 Teaspoon of Sugar
  • 2-2.5 Cups of White All-Purpose Flour
  • 2-2,5 Cups of Rye Flour
  • 1 Tbsp of Salt
  • 1 Cup of Lukewarm Milk
  • 1/4 Cup of Distilled White Vinegar
  • 1 Tbsp of Softened Unsalted Butter
  • 1/2 Cup of White or Yellow Cornmeal
  • 1 Egg White, Beaten to a Froth
  • 3 Tbsp of Caraway Seeds

Directions:

  1. Pour 1/4 of water into a small bowl.
  2. Sprinkle in the yeast and sugar. Let it rest for 2-3 mins., then stir.
  3. Set the bowl in a warm, draft-free place (such as an unlighted oven) for about 10 mins or until the yeast bubbles and the mixture doubles in volume.
  4. Place 2 cups of white flour, 2 cups of rye flour, and the salt in a deep mixing bowl; and make a well in the center.
  5. Pour in the yeast mixture, 1/4 cup of water, milk and vinegar.
  6. With a wooden spoon, gradually incorporate the dry ingredients into the wet.
  7. Stir until mixture is smooth, then beat until the dough can be gathered into a ball.
  8. Place the ball on a lightly floured surface and knead; pushing the dough with the heels of your hands and then pressing it forward to fold back in on itself.
  9. As you knead, sprinkle equal amounts of rye and white flour over the ball by the tablespoonful until the dough is medium firm.
  10. Knead until dough is smooth and elastic.
  11. With a pastry brush, spread the softened butter evenly over the inside of a large bowl. Place the dough in the bowl and turn it about to butter the entire surface.
  12. Drape the bowl with a kitchen towel and set aside in a draft-free place for about 1.5 hours, or until the dough doubles in volume.
  13. Punch the dough down with your fist and set aside in a draft-free place for about 45 mins.
  14. Scatter the cornmeal on a large baking sheet and set aside.
  15. Cut the dough in half and shape each half into a tapering loaf about 12 inches long and 2.5 inches wide in the center.
  16. Place the loaves 2 inches apart on the baking sheet and with a large knife make half an inch deep diagonal cuts on the top of each loaf.
  17. Set the loaves in a draft free place to rise for 30 mins.
  18. Preheat the oven to 400 degrees F.
  19. Brush the egg white over the tops of the bread loaves.
  20. Sprinkle with the caraway seeds and place in the center of the oven for 15 mins.
  21. Reduce the temperature to 375 degrees F and bake for 30-35 mins, or until the loaves are golden brown.
  22. Transfer to wire racks and cool before serving.

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ryebread

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Thoughts After Baking:

This was a lot of work but tasted way different from anything I ever bought on a store. It was thick, hearty, and delicious.

joker-yum

I ate pretty much the whole thing by myself.

bread

You can also pair it with a feta cheese, Brie cheese, or anything you want. A delicious recipe I will make again.

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For more bread recipes, go to Irish Soda Bread

For more recipes from Time Life’s American Cooking: The Melting Pot, go to Pizza Siciliana

For more recipes, go to Grilled Zucchini Roll-Ups

Pizza Siciliana

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Thoughts Before Reading:

This recipe comes from an old cookbook from the ’70s, Time Life’s American Cooking: The Melting Pot, and covers all kind of recipes from the different cultures in the USA.

I am Sicilian so when I saw the pizza I had to try it. I decided to not make the pizza dough with the recipe they gave but followed every other facet.

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Unlike the familar round Neopolitan pizza,  Sicilian pizza is a newcomer to the pizza-loving Americans. It’s soft, breadlike crust and rectangular shape actually make it a more practical recipe for the home. The ingredients for the garnish are flexible; you can substitue such items as sliced cooked sausage, black olives or anchovies for the mushrooms and peppers-or add any or all of them to the recipe given here.”

-Time Life, 1971

Ingredients:

Pizza Dough

  • 3 Cups of Lukewarm Water (110 to 115 degrees F)
  • 2 Packages of Dry Yeast
  • 1/2 Teaspoon of Sugar
  • 8-10 Cups of Flour
  • 1 Tablespoon of Salt
  • 4 Tablespoons of Vegetable Oil
  • 1 Tablespoon of Unsalted Butter, Softened

Directions:

  1. Pour 1/2 cup of lukewarm water into a cup and sprinkle with yeast and sugar.
  2. Let the mixture rest for 2-3 mins, then stir.
  3. Place the cup in a warm, draft-free place (such as an unlighted oven) for about 10 mins, or until the yeast bubbles and the mixture doubles in volume.
  4. Place the 8 cups of flour and the salt in a large mixing bowl and make a well in the center.
  5. Pour in yeast mixture, the ret of the water, the vegetable oil; and with a large wooden spoon incorporate the dry ingredients into the wet.
  6. Continue to stir until the ingredients are well combined and can be shaped into a ball.
  7. Transfer the ball onto a floured surface and begin to knead; pressing the ball with the heel of your hand, pressing forward and folding back.
  8. Knead until dough is smooth, and an elastic medium-firm; (incorporate the 2 more cups of flour if you need to).
  9. With a pastry brush, coat the bottom and the sides of the dough with butter.
  10. Place dough in a bowl and a warm drat-free place for 1-1.5 hours, or until the dough doubles in size. Punch it down with your fists and replace in the bowl to rise again.
  11. Meanwhile, prepare the tomato sauce.
  12. When dough has completed its rising, punch it down and then cut it in half.
  13. Roll out each half to fit in a jelly-roll pan.
  14. Place the dough on the pans and then stretch it with your fingers so hat it fills the edges and corners.
  15. Drape with a towel and place in warm, draft-free place until dough has risen double.

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Ingredients:

Tomato Sauce:

  • 4 Tablespoons of Olive Oil
  • 1 Cup of finely Chopped Onions
  • 1.5 Teaspoons of finely chopped Garlic
  • 3-1lb cans of solid packed Tomatoes and their liquid
  • 1 Tablespoon of Basil
  • 1 Tablespoon of Oregano
  • 1/2 Teaspoon of Sugar
  • 1/2 Teaspoon of Pepper
  • 1.5 Teaspoons of Salt
  • 6 oz can of Tomato Paste

Directions:

  1. In a 10-12 inch heavy skillet heat the olive oil, until a lught haze forms.
  2. Add the onions and garlic, stirring frequently until the onion become translucent.
  3. Stir in tomatoes and their liquid, oregano, sugar, black pepper, salt, and tomato paste.
  4. Bring to a boil, then lower the heat and simmer for an hour.

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Ingredients:

Pizza Garnish:

  • 1 lb of Mozzarella Cheese, coarsely grated
  • 1/2 Cup of finely grated Parmesan Cheese
  • 1 Cup of thinly sliced Mushrooms
  • 1 Large Green Bell Peeper; seeded, deribbed, and thinly sliced
  • 1 Large Red Bell Pepper; seeded, deribbed, and thinly sliced
  • 1/2 Cup of thinly chopped Onions
  • Chopped Sausage
  • Sliced Olives
  • 1/4 Cup of Olive Oil

Directions:

  1. Preheat the oven tp 500 degrees F.
  2. Divide the sauce in half and coat the top of the dough.
  3. Bake in the center of the oven for 30 mintes, then sprinkle with mozzarella, Parmesan, mushrooms, bell peppers, onions, olives,  and sausage.
  4. Dribble the olive oil on top and bake for 10 minutes longer.\Cut pizza into squares and serve at once.

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pizzasciliana

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Thoughts After Baking:

Here is what I thought about this pizza:

pizza

It was amazing! The sauce was the best I have ever had and the only one I will ever make for pizza again. It was just so fantastic!

fantastic

You should definitely try this out for yourself!

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For more Italian recipes, go to Italian Wedding Soup

For more recipes, go to A is for Applesauce Cake

Dark Choco Almond Butter Cookies

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Dark Choco Almond Butter Cookies

Thoughts before baking:

So my cubicle at work was the kind of placeholder for objects, until I was hired. Subsequently I have a broken printer, an out of date phone, and a ton of boxes throughout the space. One day I was going through the boxes, looking for the perfect one to store some things and I found this recipe on a Vitacost box. They sounded good and are gluten-free, dairy-free, and low in calories. So I thought, let’s make them!

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Ingredients:

  • 1 Cup of Almond Butter
  • 3/4 Cup of Natural Sweetener (I used Agave Nectar)
  • 1 Large Egg (or 1 tablespoon of flax and three tablespoons of water)
  • 1/2 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Salt
  • 3 oz of Dark Chocolate Pieces or Chips

Directions:

  1. Preheat the oven to 350 degrees F
  2. Combine the almond butter, natural sweetener, egg, baking soda, and salt.
  3. Stir.
  4. Add chocolate.
  5. Drop rounded tablespoonfuls onto parchment lined baking sheets.
  6. Let them cool, then enjoy.

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DarkChocoAlmondButterCookies

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Thoughts after baking:

They were delicious!

joker-yum

I thought they tasted great and ate a bunch. My niece didn’t like them as she thought they weren’t sweet enough and the texture of the almond butter was strange, but I loved them. I will definitely be making these in the future.

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For more low-calorie recipes, go to Cinnamon, Banana, & Peanut Butter Rice Cakes

For more cookies, go to Butter Berry Cookies

For more dessert, go to Strawberry Shortcake

For more recipes, go to Broccoli & Tortellini Salad with Pesto

Pasta e Fagioli

So this isn’t from a mystery book, but it was a mysterious recipe in the fact that I wasn’t sure how well it would taste.

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Pasta e Fagioli

Thoughts Prior to Cooking:

I saw this recipe on the back of a Hunt’s Garlic and Herb can and it sounded really, really good. I decided to make it, but tweaked it a bit. You can buy a Hunt’s Garlic and Herb can and follow their recipe, or try out my variation.

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  • Bacon
  • A 14-oz package of Bird’s Eye Frozen Recipe Ready Grilling Blend containing zucchini, yellow squash, red onion, and bell pepper.
  • 1 Can of Hunt’s Garlic and Herb pasta sauce
  • 1 Can of Hunt’s Italian Sausage pasta sauce
  • 1 Cup of Carrots (optional)
  • 4 Cups of Water
  • 1 Can of Red Kidney Beans
  • Large Elbow Macaroni
  • Mozzarella Cheese

Cook the bacon in a saucepan until as crisp as you like it. Remove bacon from the pan

Take 2 cups of the frozen vegetables and cook them in the bacon pan. Eyeball the amount to see if you need to add more.

When the frozen vegetables are cooked, remove them from the pan and place them in a large pot. If you wish to add carrots, add them to the pot as well. After the vegetables; add the pasta sauces, water, and 1 cup of macaroni noodles.

Drain and rinse the red kidney beans, adding them to the pot as well.

Cook soup until it boils, then simmer until macaroni is cooked.

Stir in crumbled bacon.

Serve soup, topping with mozzarella cheese.

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Thoughts after cooking:

I loved it. I thought it not only smelled amazing but tasted amazing as well. I only wish I had taken a pic before eating it all.

eatingSoupfriends

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For  more soup recipes, check out my Gazpacho