Recipes

[RespectLife]

---

@RespectLife wrote:

Okay my Search Savvy Kitchenette Friends...

I can't find the Coffee Smoothie recipe for the Vitamix.

It had bananas, coffee, dates, oats etc.

I am pretty sure I have everything Jan mentioned, but I can't find the recipe!

Help??!!

TIA

---

I found it!

Coffee Smoothie
1 ½ cups strong brewed coffee, room temp or cold

6 TBS old fashioned oats, soaked overnight in coffee

½ cup raw cashews, soaked overnight in coffee with oats

4 medjool dates, pitted

1 TBS unsweetened cocoa powder

pinch of kosher salt

pinch of cinnamon

2 frozen bananas, halved

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 15 seconds or until smooth.
5. Serve at once in chilled tall glasses garnished with a dollop of
whipped cream and a sprinkle of cinnamon.

[ChiliPepper]

Hey there Ladies, I'm thawed out - almost!!!

I'm kinda tired but that's ok. I just heard that Watertown (which I guess is about 45 or 50 miles north of me) was 37 DEGREES BELOW ZERO yesterday!!!! Coldest in the Nation.

So, now my little 10 below zero was nothing! Stop being a big w e i n e y Chili!!!!!

[ChiliPepper]

@RespectLife

Oh Respect, your party sounds delightful!!! You did such a GREAT job my Friend!!!

I agree, you don't want to run out. Plus, most things you made will keep right??? Got any room in your freezer or did you send it all home with the guests?

Thanks for the recipe but today I'm having HOT chocolate LOL!!!

[RespectLife]

Okay then, on to my next question!!

Have any of you used Tahini? 

You need 1/4 cup to make the Sweet Pot Hummus in the Vitamix.

I googled subs and most ppl agree...there isn't one really.  Sesame or Pnut btr subs were listed but most concurred to get an authentic hummus...you need tahini.

a 16oz Jar sells for $7.99 at Wegmans...I think it is cheaper to buy hummus!!

I couldn't find a search button on Trader Joe's lousy website to compare.

[momtochloe]

Hi guys, hope you are all doing well today and staying warm as best you can given this weather (we are not that cold here, it's in the 20's).

@ChiliPepper you the man girlfriend . . . I don't even know where the fuel line is to use a hair dryer on it . . . God bless your car started and major kudos to you for the heart shaped grilled cheese . . .

For those that like puppies, I believe the Westminster Dog Show starts tonight so if you are looking to get your woof on tonight is the night.

And @Writer with Flair The Beekman Boys (well one of them) is a former protege of Martha Stewart and they have a lovely line of skin care products on Evine made from goat's milk so they always bring along a couple of the babies when they come to visit.  They also have delicious gourmet food items that are offered on their website and I believe some Target stores.  Their BBQ sauce is delicious!  If you have a few minutes, they have a terrific website which documents how they got where they are now (they also had a show on the Hallmark Channel which is replayed on the Cooking Channel) and on their website you can also watch the baby goats live . . . 

[ChiliPepper]

Quick and Easy Tahini

Prep time: 10 minutes Cook time: 5 minutes 

Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian and Middle Eastern markets for the best deals. While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled (or natural) sesame seeds for tahini.

Tahini can be kept in the refrigerator for a month.

Yield: 1/2 cup of tahini

You Will Need:

1 cup (5 ounces) sesame seeds, we prefer hulled

3 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil

Pinch of salt, optional

Directions:

Toast Sesame Seeds (optional):

Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful here, sesame seeds can burn quickly).

Make Tahini Paste:

Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times.

Check the tahini's consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.

Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.

How to Store Tahini:

Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.

[RespectLife]

Hmmmm @ChiliPepper   hmmm

Hmm on the tahini for hummmmmmus!

I wonder if I should tackle making it myself!  LOL

OR maybe I should just look closer in Wegman's to see if THEY make Sweet Pot Hummus FOR ME ALREADY!  LOL

I am just looking for reasons to justify that dumb Vitamix!  (ain't gonna happen!) lol

[RespectLife]

@ChiliPepper

I had always known Watertown to be the North Pole Arctic Freeze of NY!

Poor them!   Poor you!  Only a little bit poor me...the lowest we got was real -2.

I'm not sure what that translated into w/ the wind chill etc.

Once I made 27 trips into the church with supplies....I was too cold to care!

Luckily, we had lovely JOYOUS sunshine though!  Despite the cold!

[RespectLife]

@ChiliPepper

I went to each table offering them to take home plates.  The Heart Attack M & C went immediately as well as the balance of rolls and roast beef.

Interesting enough, almost everyone went for kaiser rolls, not kimmelwick!  I had a dozen of kimmel left over which became hard as a boulder by that night!  LOL

Bread crumbs?

HEY...in the vitamix!

What was left over still was tossed salad.  It was not dressed but prolly only has a day or two in it's life left.  No freezer

And the cold bean salad...I will post that recipe next.  I don't think it would freeze either.  DH will be eating that 3x per day!  LOL

[RespectLife]

Here is the green bean salad I made for the shower from Taste of Home.  It is very similar to the one @momtochloe posted but is served cold.

I added chick peas and bacon.  I wanted to add the 'third bean' but forgot to buy them.

Balsamic Green Bean Salad Recipe

TOTAL TIME: Prep: 30 min. + chilling              MAKES: 16 ¾ cup servings

Ingredients

• 2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 1/8 teaspoon pepper
• 1 large red onion, chopped
• 4 cups cherry tomatoes, halved
• 1 cup (4 ounces) crumbled feta cheese

Directions

1. Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place into ice water. Drain and pat dry.
2. In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.

Nutritional Facts
3/4 cup equals 77 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 112 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Balsamic Green Bean Salad in Healthy Cooking October/November 2009, p51
http://www.tasteofhome.com/recipes/balsamic-green-bean-salad