Doesn’t it look pretty and refreshing? Green drink #1 did not make it onto the blog. Here is the deal on the green drinks… My toddler is rejecting all veggies. As she is most keen to try any new drink, I decided to make her some smoothies or julius’s that include spinach or other veggies I might have in the house. The first drink bombed (banana, strawberries, blueberries, spinach, vanilla yogurt, milk). It was an ugly color and didn’t taste bad, but didn’t taste amazing either. Today’s revised drink was a great success with my toddler and in all honesty, I gulped down what was left. I plan to play around with the amounts and increase the green veggies as much as possible.
1/2 frozen banana
1/2 peeled, chopped apple
2 handfuls of spinach
1/2 cup vanilla yogurt
1/3 cup orange juice
Place all ingredients in the blender and blend until smooth and frothy.
I made a salmon pho (from scratch) in the spring of 2010, which was very good. Here is a picture:
I’ve always meant to make it again, but it was a bit of work. Then when I was shopping the other day, I discovered this:
Excited, I bought the soup base for a quick and easy dinner. All I had to do was add cooked chicken, rice noodles and any other “add ins” I wanted. And that is exactly what I did. The result? Eh. I was pretty underwhelmed at first. I had added the chicken, rice noodles, bean sprouts, green onions and cilantro; it should have been delicious. I felt the broth was rather blah. But then I added some fresh lemon juice and that brightened the soup quite a bit. Suddenly I was much more satisfied. My husband thought it was quite good, in fact. So, would I buy the broth again? Sure. (But homemade is better.)
This picture cracks me up. I am so not a food photographer. The feta fell all over the plate and I could not get the gyro to stay shut for the picture. Oh well. Even so, it was very tasty. Why it has never occurred to me to make these before, I have no idea. I love gyros. This one was made with chicken, although I do enjoy lamb as well.
MARINADE FOR THE CHICKEN:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for at least one hour to overnight. Cook the chicken as desired, skillet, broiler or grill. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat flat bread/pitas. Top chicken with diced tomatoes, diced red onions, lettuce, feta and tzatziki sauce. Serve immediately.
This Greek sandwich would not be complete with the tzatziki sauce. Here is my favorite recipe:
1 pint Greek yogurt
2 cloves garlic, minced
1 TBS. red wine vinegar
1 TBS. extra virgin olive oil
1/2 cucumber, seeded, chopped and drained
1/4 tsp. salt
Mix together and refrigerate until ready to use. Here is the link for better instructions with pictures: Anghelika’s Tzatziki
. Be sure to make the yogurt sauce that morning or the night before so that the flavors have plenty of time to blend.
Loved this! It was easy to make and had excellent flavor. I already had everything I needed in my kitchen except for the shrimp. I will definitely be adding this to our rotation of meals. (I found the recipe on a blog I stumbled upon called The Foodie Couple.)
Prawns in Spicy Garlic Sauce (adapted from San Francisco Encore):
1 lb. medium prawn cleaned & peeled
1.5 tspns corn starch
1/4 tspn salt
Dash of pepper
1.5 tspns chili paste with garlic
1.5 Tblspns ketchup
1 1/4 Tbslpns oyster sauce
1 Tblspn sugar
2 Tblspns white wine
1.5 Tblspns sesame oil
2 tspns finely chopped garlic
1 green onion, chopped
Add cornstarch to clean prawns with salt & pepper. Mix well. Set aside.
Mix the chili paste, ketchup, oyster sauce, sugar, white wine, and sesame oil. Heat a wok or skillet. Add the oil and garlic. (There was no mention of what oil or how much to add, so I used 2 tablespoons of peanut oil.) Stir fry for 30 seconds. Add the prawns and stir fry for 2 minutes over high heat. Add the sauce and continue cooking for an additional minute. Remove to serving platter and garnish with green onion.