Cranberry-Orange Smoothie

Posted on January 7, 2016 by admin
Cranberry-Orange Smoothie
This simple smoothie recipe offers a slight tartness from the fresh cranberries.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3/4 cup orange juice
  2. 1 cup fresh cranberries
  3. 1 cup low-fat vanilla yogurt
  4. 1 tsp vanilla extract
  5. 2 banana, quartered and frozen
  6. 1 cup ice cubes
Instructions
  1. Add ingredients to FourSide or WildSide+ jar in order listed and secure lid.
  2. Select "Smoothie" or blend on a Low speed for 10 seconds, then a Medium to Medium-Low speed for 10 seconds, then Medium to Medium-High speed for 40 seconds
Notes
  1. VARIATIONS
  2. Add ½ tablespoon flaxseed oil for a nutty flavor and an omega-3 boost.
  3. Recipe courtesy of Blendtec
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Green Lemonade

Posted on January 7, 2016 by admin
Green Lemonade
This green juice is refreshing and balanced, with a tangy finish. Lemon juice serves two purposes: It brightens the sweet, mineral flavor of the spinach, and it adds vitamin C, which makes all that iron more absorbent.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 medium cucumber
  2. 4 cups/115 g packed spinach
  3. 1 large apple, cored
  4. 1/2 lemon, peeled and seeded
Instructions
  1. Juice the cucumber, spinach, apple, and lemon, in that order.
  2. Run the pulp through again to extract as much liquid as possible. Serve immediately
Notes
  1. Recipe published with permission from Juice It!: Energizing Blends for Today’s Juicers by Robin Asbell (Chronicle Books, 2014). - Photograph by Antonis Achilleos
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Black Eyed Peas and Collard Greens

Posted on December 30, 2015 by admin
Black Eyed Peas and Collard Greens
Serves 4
Using a smoked turkey wing or neck for the broth in this recipe produces a complex smoky flavor without all the fat of the more usual ham hock. If you can’t find smoked turkey parts or prefer using pork, follow the directions as written, but you’ll probably need to strain the fat before proceeding with step 3. We use the chopped collard greens in a bag to save prep time; if you buy a whole bunch, trim off the thick stems and slice the greens into 1-inch ribbons.
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Prep Time
20 hr 20 min
Cook Time
1 hr 5 min
Total Time
21 hr 5 min
Prep Time
20 hr 20 min
Cook Time
1 hr 5 min
Total Time
21 hr 5 min
Ingredients
  1. 1/2 pound dried black eyed peas
  2. Kosher salt
  3. 1 smoked turkey wing or neck
  4. 1 small onion, peeled, cut in half with root end intact
  5. 1/2 teaspoon ground black pepper
  6. 1/4 teaspoon red pepper flakes
  7. 1 bay leaf
  8. 1/2 teaspoon dried thyme
  9. 8 cups chopped collard greens
  10. 1 tablespoon red wine vinegar
Instructions
  1. In a large bowl, dissolve 1 tablespoon kosher salt in 1 quart of water. Add the black eyed peas and soak at room temperature for 8 to 24 hours. Drain and rinse.
  2. Place the turkey wing or neck in the pressure cooker and cover with 4 cups water. Lock the lid into place and bring to high pressure. Cook for 40 minutes, then release the pressure using the quick method. Remove the wing from the pressure cooker and let cool. Reserve the cooking liquid. Shred the meat and set aside.
  3. Add the black eyed peas to the pressure cooker along with the onion halves, pepper, red pepper flakes, bay leaf and dried thyme. Place the greens on top of the beans and add the reserved cooking liquid from the wing.
  4. Lock the lid in place and bring the pressure cooker to high pressure. Maintain the pressure for 18 minutes. After cooking, let the pressure reduce naturally for 5 minutes, then release the rest of the pressure using the quick method.
  5. Unlock and remove the lid. Remove the bay leaf and the onion halves, stir in the vinegar and add the meat back in. Taste and adjust seasoning. If you would like the peas or greens more done, simmer for a few minutes.
  6. To serve, ladle into bowls. Top with chopped scallions or parsley, if desired.
Notes
  1. Courtesy of He Cooks - She Cooks used with permission © 2015
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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