Monthly Archives: June 2013

Smoothies (and my new Ninja blender)

Standard

DSCN8818 copy

♦

As a mom I never buy very expensive stuff for myself, I only spend on my kids (okkkk and on cookbooks, hahahaha but I mostly buy them on sale on amazon, haha!), but for once I bought myself a brand new Ninja Blender! I was thinking about it for a while and I finally did the move! The day I bought it, it was on sale for 200$CA+Tx..instead of 300$CA+tx! Yeah! πŸ˜€ As always I loooooove bargains!

After thinking about it, it’s not really for me after all, but for my whole family, especially my husband that became a super smoothie fan since I’m making him some with my blender. Aww that’s good, so I can stop feeling guilty as Hell for spending a lot of money on myself! I got rid (hey not in the garbage I gave them to people!) of my old friends (my blender, my food processor and my juicer) to only use my Ninja now.

The first time I used it I was impressed, it’s not a joke when they say it’s a beast! It’s soooooo powerful!!! You have a perfect smoothie in 20 seconds!!!! Like i said, my husband is now a big addict, he wants one every day (and sometimes more than one) but I’m super happy with that because usually he don’t eat a lot of fruits and veggies (I mean just like that, not in a dish). He’s also loosing weight for the past two months so it help him stay on the right track.

600591_520488891321861_1354426462_n 971448_520872264616857_1626809794_n

-My new beast!-

DSCN8631

-My old friends, hehe-

♦

GREEN copy

photosmoothie2 copy

photo1ananas copy

smoothie vert copy

Here’s some example of smoothies I made.. each day I do one different, because I use whatever I want or have at the moment… but we have a favorite combination (my husband and I) it’s pineapple and pink grapefruit, then I add other fruits (and ice!! to have a great texture and to have a cold smoothie). It’s two awesome fruits together because they help your body to loose weight by helping your digestive system. I never been a grapefruit fan (an orange fan!) but in smoothies it’s very good. We also love to add an avocado! What a cool way to eat healthy fats!

Ninja did something good.. they made us smoothies addicts! HAHA!

It’s good for my man, for my kids, and for me (but I was always eating fruits and veggies like crazy) who is breastfeeding my 2 1/2 months old son, so many vitamins in a glass without losing the pulp like in a juicer. When it’s good for my family, I’m happy because my family is what I love the most in the world! they are my everything!!! πŸ™‚

Auguste

Auguste ( 2 1/2 months old)

Dalie

Dalie ( 2 1/3 years old)

942650_10151705870287323_485981578_n

My hubby Luc (and Auguste hehe)

***

So if you have super awesome smoothie recipes for me, pleasssssse share them!!!!! πŸ˜€

Peanut Butter cups & Chocolate Ice Cream

Standard

DSCN8576 copy

♦

-ICE CREAM MAKER RECIPE-

Ok.. this one was not for me at first but for my husband… I tried it and damn!! It was way better than I thought!! It was incredible! The texture is just PERFECT!!!! Did I say PERFECT?! haha! It’s so creamy!!

It’s a little intense on the calorie count, but I don’t mind at all, after all it’s a treat, not a meal and we only have one life to live right? πŸ˜‰

I bought an ice cream recipe book the other day.. it’sΒ  Ben & Jerry’s homemade ice cream and dessert book

So I wasn’t able to resist this awesome recipe.. but let me tell you a secret.. I added chocolate, haha!!

♦

Servings

About 1.5L

♦

Ingredients

* 1/4 cup chocolate chips

* 1/2 cup unsweetened cocoa powder

*1 1/2 cup milk (I used 3.25% milk)

* 2 large eggs

* 1cup sugar

* 1 cup heavy cream (I used 35%)

* 1 teaspoon pure vanilla extract

♦

* 9 chopped peanut butter cups

* 1/4 cup chocolate chips, chopped

DSCN8528

♦

Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* In a double-boiler melt the chocolate (1/4 cup), whisk in the powdered cocoa, stir constantly until smooth. Add the milk a little at the time. Whisk. Remove from heat and let cool down.

* In a bowl, whisk the eggs until light and fluffy (few minutes), whisk in sugar until completely blended. Pour in the cream and vanilla and whisk again. pour the chocolate mixture into the cream mixture and mix.

* Put the mixture in a bowl and then in the refrigerator for few hours (I left mine almost 3-4 hours)

* Pour the mixture into the ice cream maker and put it on. Calculate about 25-30 minutes to reach the perfect texture. (the mixture has to thickened). Add the chopped chocolate and peanut butter cups. Continue to run the machine and 2-3 minutes later you can stop it.

* Since the ice cream will be kind of soft, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did) (don’t freeze your ice cream in the ice cream maker bowl.. use another container!)

* Remove from the freezer and serve.

* Enjoy!

DSCN8530

DSCN8533

Pomegranate & Blueberry Ice Cream

Standard

DSCN9215 copy

♦

-ICE CREAM MAKER RECIPE-

Β I wanna try something new, so I looked on the internet for pomegranate ice cream recipes.. I didn’t liked the one I found so I mixed 3-4 recipes together and add blueberries too.. so it was a total experiment but… it’s a success!!! It’s tasty and not overwhelming with the pomegranate taste!

I’m so in love with my ice cream maker, it’s way cooler than buying ice cream, healthier, you know what you put in it, no weird conservation agents (I have a skin reaction to some.. damn you agents!!), it’s cheaper and you can do whatever flavor you want! It’s awesome.. and all that for only 50$ (and it wasn’t even me who paid, muahahhaa!)

Pomegranate is an amazing fruit!! It’s the most powerful anti-oxidant of all fruits and I’m a huge fan of that weird looking red fruit πŸ™‚

♦

Servings

About 1L

♦

Ingredients

* 1 1/2 cups cream (I used 10%)

* 1/2 cup milk (I used 3.25% milk)

* 1/2 cup sugar

* 1 tablespoon cornstarch

* 1/8 teaspoon salt

* 1 cup pure pomegranate juice

* 1/3 cup fresh blueberries

* 1 teaspoon lemon juice

* 1/2 teaspoon pure vanilla extract

grenade2 bleuets

♦

Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* Put the blueberries,pomegranate juice, lemon juice and vanilla in a blender and pulse until smooth.

* In a pan over medium heat combine the cream, milk, salt, cornstarch and sugar. Bring to boil. Whisk for 2 minutes. Remove from heat and let cool a little. Pour in the pomegranate mixture.

* Put the mixture in a bowl and then in the refrigerator for few hours (I left mine almost 24 hours)

* Pour the mixture into the ice cream maker and put it on. Calculate about 35 minutes to reach the perfect texture. (the mixture has to thickened).

* Since the ice cream will be kind of soft, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did) (don’t freeze your ice cream in the ice cream maker bowl.. use another container!)

* Remove from the freezer and serve.

* Enjoy!

DSCN9205

Potato & Spinach Enchiladas

Standard

DSCN8890 copy

Once again I used and changed a recipe from FORKS OVER KNIVES (see original recipe HERE) (I cannot use a recipe as is.. I always have to change many things…)

The original version was too spicy for me (I’m not a huge fan of hot peppers.. buy my hubby yes, haha!) and it was vegan… since it’s always pretty good that I’m able to make my husband eat vegan meals.. I thought I would add some cheese on top to make him happy (hey I can hear him say: It’s protein!!! PROTEINS!!!, but I was also glad of my choice too, it was very good!)

We were pleasantly surprised to see how good it was! Hopefully there was leftovers (awww our 2 years old is in war with food 1 meal a day, hahaha!) because he ate them today for lunch πŸ˜‰ (Who said that carnivores husbands were not able to love these kind of meals? hehe!)

You should try it.. because.. it’s GOOD! (and healthy!)

♦

Servings

4 servings (of 2 rolls each)

♦

Ingredients

SAUCE

* 2 1/2 cups crushed tomatoes

* 1 1/2 tablespoon chili powder

* 4 garlic cloves, minced

* 2 1/2 tablespoons cornstarch

* 1 1/2 cups water

FILLING

* 5 medium potatoes, peeled and diced

* 1 medium onion, chopped

* 3/4 cups vegetable broth

* 1 1/2 teaspoon chili powder

* salt & pepper

* 3 cups fresh spinach, chopped

ASSEMBLY

* 8 small wheat tortillas

* 1 1/2 cups shredded cheese (I used mozzarellissima, but it’s totally optional)

potatoes babyspinach

tortillas

♦

Directions

SAUCE

* In a pot over medium heat, combine the tomatoes, chili powder, garlic, cornstarch and water. Cook (and stir sometimes) until the sauce is thick enough (It took me like 3-4 minutes)

* Remove from heat, cover and set aside.

FILLING

* Cook the potatoes and set aside.

* In a skillet, combine onions and broth. Cook until the onions are starting to softens. Add chili powder, salt and pepper, the potatoes and the chopped spinach. Cook for 2-3 minutes then remove from heat.

ASSEMBLY

* Preheat oven to 350’F.

* In a large baking dish spread some sauce on the bottom. On a flat surface, lay tortillas then add some of the potato mixture (divide well to have enough for 8!). Roll the tortillas and place them seam-side down in the baking dish.

* Pour the rest of the sauce all over the tortillas. Add the shredded cheese. (If you don’t want a vegetarian dish, but a vegan dish, just don’t add the cheese! It’s super tasty both ways!)

* Bake for 25-30 minutes. You can use the broil setting on your oven for few minutes to have some crispy cheese (optional)

* Remove from the oven and serve.

* Enjoy!

DSCN8882

DSCN8884

DSCN8885 DSCN8886

(If you want the VEGAN version, just skip adding cheese before putting it in the oven, it will be as good!)

Sweet Potato Chili (Vegan)

Standard

DSCN8906 copy

The other day I was browsing the internet in search for a cool chili recipe.. I found a vegan page where I found few interesting recipes.. it’s FORKS OVER KNIVES

Here is their version! (Click on the word here)

When I found recipes (on internet on in a book) I ALWAYS change something (well more than one thing, hahaha)Β  But still, either mine or their version are super awesome. My husband ( a very big meat eater was charmed! Yeah! I love when I make him eat vegan-vegetarian meals)

♦

Servings

4-6 servings

♦

Ingredients

* 1 1/2 pounds sweet potatoes, peeled and diced

* 2 small onions, chopped

* 2 1/2 cups cooked kidney beans

* 2 bell peppers, diced (I used two large red)

* 2 1/2 cups diced tomatoes

* 3 cups pure orange juice

* 2 tablespoons chili powder

* 1/2 teaspoon saffron

* 3 teaspoons paprika

* salt & pepper

* 4 cups chopped kale

* 1 ripe avocado (optional)

* Couscous (optional)

sweet potato kale

redbeans

♦

Directions

* In a pot saute onions, bell peppers and half of the orange juice. (About 5-6 minutes)

* Add all the ingredients (except for the kale, avocado and couscous). Over medium heat bring to boil. Simmer for about 25-30 minutes or until the potatoes are cooked (but not over cooked). Add the kale, cook for another minute then remove from heat.

* Serve over couscous with chopped avocado on top (it give the chili a creamy texture and heh I love avocadoes..haha)

* Enjoy!

DSCN8903

Chocolate & Raspberry Sorbet

Standard

DSCN8772 copy

♦

-ICE CREAM MAKER RECIPE-

We love sorbets… a lot! And since my sis was coming over to have lunch I made some because she’s kind of lactose intolerant.. so no dairy here πŸ˜€

The taste is like… eating a dark chocolate truffle! I’m in love.. AGAIN! Mmmmmm! Even if the taste is a little strong I was surprise to see that my big girl was a fan.. wow! I guess it was very good, haha!

♦

Servings

About 5 cups (1.25L)

♦

Ingredients

* 3 cups water

* 1 2/3 cups sugar

* 1 pinch of salt

* 1 2/3 cups cocoa powder, sifted (I used a weird reddish kind I found at bulk barn, it’s called RUDDY RED chocolate..hehe!)

* 1 teaspoon pure vanilla extract (I used my Mexican vanilla)

* 1 cup fresh raspberries, pureed

DSCN8766 raspberries1

♦

Directions

* Before even starting the recipe, make sure your ice cream maker bowl is in the freezer, in fact it takes about 16-24 hours to be totally frozen. I put it in my huge vertical freezer and it takes about 16 hours to be rock solid.

* In a saucepan over low heat, combine water and sugar. Stir until the sugar is totally dissolved. Boil for 1-2 minutes. Add gradually the cocoa by whisking constantly. Add the vanilla and the raspberries. Mix. Pour the mixture into a container and put it in the fridge.

* Pour the mixture into the ice cream maker and put it on. Calculate about 20-25 minutes to reach the perfect texture. (the mixture has to thickened)

* Since the sorbet will a little softer than usual, if you want a more firm texture, remove the ice cream from the bowl and put it in another freezer safe container. Freeze for few hours. (This is what I did)

* Remove from the freezer, wait few minutes and serve.

* Enjoy!

DSCN8769