Once spring rolls around, I am ready for some refreshment.
While a good drink is always great, this concept extends to all areas of life.
We throw open the windows for fresh air, and clean out the fridge after a long winter, our closets change wardrobe offerings and we like to give things a spiffying up, so to speak.
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One thing that is a simple pleasure for me is clearing off the crowded countertop. I leave things out that I rarely use, which is what I call visual clutter, and my old brain needs all the help it can get, so I must edit.
When everything is organized and put away, I like to determine the few things that warrant space on the counter.
I can think of three that will be showcased: the coffee maker, the toaster and my blender, a new addition. These are appliances that get used on a regular basis. It feels so good to simplify.
The blender is fast becoming one of my favourite appliances.
When I was a kid, I loved when the blender came out because it usually meant fresh strawberry shakes, often on Saturday nights when there was good TV. Remember the two or three channels to choose from that offered a Saturday night movie or Hockey Night in Canada? Both were milkshake worthy.
The perfect milkshake
To make two cups add:
- 4 c. vanilla ice cream 1 L
- 1/2 c. milk 125 mL
- 1 tsp. vanilla 5 mL
Combine the ice cream, milk and vanilla in a blender and blend on low until smooth. You may need to add more milk if the consistency is too thick.
Pour into a cup and garnish with whipped cream, as well as a cherry on top if desired.
To make a chocolate shake, use chocolate milk or use white milk and chocolate syrup.
For a strawberry shake, add about a 1/2 cup of fresh sliced strawberries or the equivalent of frozen berries that have been thawed. You can really get creative as long as you use the base recipe and add to it.
While blenders to me mean shakes, there are so many other uses for this appliance. Here are some excellent blender recipes.
Creamy ranch dressing
As the seasons change, we begin to crave the flavour and juiciness of fresh vegetables.
This dip is simple and a great accompaniment to what is on your cut vegetable plate.
Fresh herbs are now common in grocery stores, even in rural areas, so reach for the fresh cut to use in your recipes.
- 1 clove garlic, peeled and chopped (or 1/2 tsp./2.5 mL garlic powder)
- 1/2 c. buttermilk or plain yogurt 125 mL
- 1/2 c. sour cream 125 mL
- 1/2 c. mayonnaise 125 mL
- 1 tbsp. lemon juice, or more to taste 15 mL
- 1 tbsp. cut fresh chives (1/2 tsp./2.5 mL dried) 15 mL
- 1 tbsp. cut fresh parsley (1/2 tsp./2.5mL dried) 15 mL
- 1 tbsp. cut fresh dill (or 1 tsp./5 mL dried) 15 mL
- salt and pepper to taste
Put everything into a small food processor or a blender and blend until smooth. Once everything is smooth, you can taste to adjust the amount of lemon or salt and pepper.
Store the dressing in an airtight container in the refrigerator for up to 10 days. Use as a dip for fresh vegetables or over a salad of fresh greens.
Lemon breakfast smoothie
This breakfast drink has refreshing flavour with powerful ingredients for great health. It is a glass full of sunshine.
- 1 c. plain yogurt of your choice 250 mL
- zest of 1 washed lemon
- 2 tbsp. lemon juice 30 mL
- 1 tbsp. chopped fresh ginger 15 mL
- 1 tbsp. honey 15 mL
- 2 or 3 ice cubes
Put all the ingredients into a blender and blend until smooth. Enjoy immediately.
Fluffy protein pancakes
Using cottage cheese in a pancake mix adds a boost of protein to your breakfast, and we all need as much nutrient fuel as possible to get through our days.
Adding a side of fresh berries adds to the presentation but also additional fibre and antioxidants.
- 1 c. cottage cheese 250 mL
- 2 large eggs
- 2 tbsp. pure maple syrup or honey 30 mL
- 1 tsp. vanilla extract 5 mL
- 3/4 c. flour 175 mL
- 1 1/2 tsp. baking powder 7 mL
- 1/4 tsp. salt 1 mL
- dash cinnamon or nutmeg if desired, optional
- 2 tbsp. milk of choice (or up to 1/4 cup for thinner pancakes) 30 mL
- 2 tbsp. butter (melted) 30 mL
Preheat a large skillet to medium low.
Add the cottage cheese and eggs to a blender and blend until smooth. Pour this mix into a large mixing bowl and add the maple syrup and vanilla and stir. Add the dry ingredients and milk and stir to combine.
Add the butter to the skillet and pour approximately a 1/4 cup of batter to make each pancake. Cook until bubbles come to the top and then flip approximately another three minutes on the other side. Add butter after each batch of pancakes has cooked. Enjoy with maple syrup and fresh berries on the side.
Makes 10 pancakes.
Source: www.joyandsunshine.com.
Glazed lemon loaf
Embrace the sweetness paired with the tart, with a cup of hot tea or coffee and if desired some good conversation.
- 1 whole seedless lemon washed, quartered, and seeds removed
- 4 eggs at room temperature
- 3/4 c. oil (I use Olive or oil of your choice) 175 mL
- 1 1/4 c. sugar 300 mL
- 1/4 c. sour cream 60 mL
- 2 tsp. vanilla extract 10 mL
- 2 c. all-purpose flour 500 mL
- 1 tbsp. baking powder 15 mL
- 1/2 tsp. salt 2 mL
Lemon glaze
- 1 c. icing sugar 250 mL
- 1-2 tbsp. lemon juice 15-30 mL
Preheat the oven to 350 F (180 C). Grease and flour a nine by five inch (22 x 12 cm) loaf pan, or line it with parchment paper.
In a blender, combine the whole seedless lemon (quartered and seeds removed), eggs, olive oil, sugar, sour cream and vanilla extract. Process the mixture until smooth, being careful not to over-blend.
Then add the dry ingredients to the blender. Pulse just a few times until the dry ingredients are incorporated into the wet mixture. Do not overmix.
Pour the batter into the prepared loaf pan.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the centre comes out clean and the top is golden brown.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Once cooled, transfer it to a wire rack to cool completely.
To make the glaze, combine the powdered sugar and lemon juice in a mixing bowl until smooth. Pour the glaze over the cooled cake. Makes one loaf.
Source: www.fooddolls.com.
Note: Add in a few tablespoons of poppy seed for added texture and visual interest.
Blender banana bread
- 1/2 c. butter, melted 125 mL
- 2 large eggs at room temperature
- 2 medium bananas very ripe, roughly cut into chunks
- 1/3 c. sour cream 80 mL
- 2 tsp. vanilla extract 10 mL
- 1 c. sugar 250 mL
- 1/4 tsp. salt 1 mL
- 1/2 tsp. baking soda 2 mL
- 1 tsp. baking powder 5 mL
- 1 1/2 c. flour 375 mL
Preheat the oven to 350 F (180 C). Grease a nine by five inch (22 x 12 cm) loaf pan or line it with parchment paper.
In a blender, in this order combine melted butter, eggs, bananas, sour cream, vanilla extract and sugar. Pulse the mixture until just blended, about four pulses.
Add all the dry ingredients to the blender. Pulse an additional four to five times or until the mixture is just combined. Be careful not to overblend because it can result in a dry and dense banana bread.
Pour the batter into the prepared loaf pan.
Bake for 45 minutes. Then, loosely cover the bread with foil and bake for an additional 15 minutes or until a toothpick inserted into the centre comes out clean.
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Makes one loaf.
Source: www.fooddolls.com
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
