Peachy Mint Green Smoothie

Peachy Mint Green Smoothie

Sometimes it feels like inspiration finds the maker, not the other way around. Take this smoothie. I’ve been pretty fresh out of inspiration (or maybe motivation, it’s hard to tell the difference), as evidenced by the slow roll of recipes here at Foraged Dish over the last month. I’ll plan out a recipe, and at the last moment decide I just would rather make something else. But while waiting for an extraordinarily delayed flight, I stopped by a small café at the La Guardia airport with co-workers, and ordered a green smoothie. It was mint-forward, made with summer fruits, and quite good, even though you never expect airport food to be any good. I’ve had so much mint in the garden, it’s been in just about everything these days. Here’s my recreation of that smoothie!

Peachy Mint Green Smoothie
Peachy Mint Green Smoothie

Peachy Mint Green Smoothie

Published June 26, 2019 by
   Print This Recipe

Serves: 2   |    Active Time: 10 minutes



Ingredients:

  • 1 banana, fresh or frozen
  • 1 peach, fresh or frozen
  • 2 large handfuls greens, such as baby spinach or baby kale
  • Leaves from 6-8 sprigs of mint
  • 1/3 cup plain greek yogurt
  • 1/2 cup water or juice (such as pineapple or peach juice)
  • Optional: 4 ice cubes
  • Optional: 1 scoop unflavored protein powder, such as collagen or whey

  • Directions:

    1. Add all ingredients to a blender and blend until completely smooth. Pour into glasses and enjoy.

    Comment

    Instant Pot Spicy Ginger Sweet Potato Soup

    Spicy Ginger Sweet Potato Soup
    Spicy Ginger Sweet Potato Soup

    Pairs well with grey days, warm slices of sourdough toast, and your favorite mug. We’re talking about this Spicy Ginger Sweet Potato Soup.

    Often times, sweet potato soups (and for that matter, pumpkin and butternut squash soups) are too sweet for me. This one employs a generous amount of shallots, roasted garlic, fresh ginger, and a dash of cayenne to balance that out. Plus, it’s velvety smooth, thanks to a can of coconut milk.

    The result is a soup that is like one big creamy autumn hug. Which, sometimes you just need.

    We keep our house at a brisk 62°F during the winter months, and I’ve grown used to living in my slippers and wrapped up in a blanket. (That’s not a complaint, I do like being all bundled up and cozy!) Something warm to sip on or slurp is definitely a bonus on the chilliest days!

    Keep things simple, by topping your mug with cilantro and cayenne, or if you’re feeling fancy try crème fraîche (I love a good dollop of crème fraîche, though I’m never quite well enough prepared when the time is right.)

    Spicy Ginger Sweet Potato Soup
    Spicy Ginger Sweet Potato Soup

    Instant Pot Spicy Ginger Sweet Potato Soup

    Published November 1, 2018 by
       Print This Recipe

    Serves: 6   |    Active Time: 30 minutes



    Ingredients:

  • 2-3 shallots, peeled and sliced
  • 5 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 1 tablespoon coconut oil
  • 3 pounds sweet potato, washed and peeled
  • 1 15-ounce can coconut milk
  • 2 cups vegetable broth
  • 1/4 teaspoon ground nutmeg
  • Dash ground cayenne
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • Optional, to serve: minced cilantro, additional cayenne, and/or crème fraîche

  • Directions:

    1. Heat coconut oil in the bottom of your Instant Pot (affiliate link!) on the sauté setting.
    2. Sauté the shallots, ginger, and garlic until fragrant and shallots being to turn translucent.
    3. Roughly chop sweet potatoes and place in pot, along with coconut milk and broth.
    4. Add nutmeg, cayenne, ground black pepper, and salt. Place lid on Instant Pot and set to “Soup” setting, with the timer at 7 minutes and the vent sealed.
    5. After the timer goes off, release the pressure. Using an immersion blender (I use this one (affiliate link!)) puree soup to desired consistency. You can make it super silky smoothy, or leave a few small chunks if you prefer.
    6. Serve soup hot, topped with cilantro, additional cayenne, and/or crème fraîche as desired.

    1 Comment

    Red Chili Enchilada Sauce

    Red Chili Enchilada Sauce

    This is a bit of a teaser for what’s to come on Thursday — for simplicity sake, I wanted to break out the instructions for the sauce and another recipe (plus, there are plenty of ways to use this sauce!). And no… enchiladas are not on the docket! (Though that reminds me I should make some enchiladas soon). In any case, my lips are sealed. You’ll see Thursday’s recipe soon enough!

    I first “dared” to make my own enchilada sauce while I was working in a restaurant in college. I was not the saucier, or anything close to it — more like waitress that occasionally helped with some baking - but when I was baking, I would watch the happenings of the kitchen while I slowly stirred a caramel, weighed flours, or chilled dough. It just so happened that my station was right next to the saucier, and that is what gave me the confidence to make this sauce.

    Red Chili Enchilada Sauce

    First, I realized that the marvelous sauce that was used for braising pork was as simple as puréeing some select ingredients in the blender — and then, I realized that said sauce was pretty darn close to enchilada sauce. I did a little bit of reading and next thing you know I was blending enchilada sauce every week (even without the blender lid on one time… but we’ll save that messy story for another time).

    You can use this sauce for oh so many more things than enchiladas (though using it in these leftover turkey enchiladas is perfect). In fact, I started using it to braise beef (Oofta! That recipe is old — please forgive those grainy photos. Oh what a difference three years makes), but now I’m much more into making enchilada casseroles or huevos rancheros with salsa rojo.

    Sauce is the start of many a great dish. More sauce! If any of you have ever watched Chopped, you know the judges are always talking about sauce, and with good reason. 😋

    Red Chili Enchilada Sauce

    Red Chili Enchilada Sauce

    Published September 25, 2018 by
       Print This Recipe

    Serves: 2 cups   |    Active Time: 20 minutes



    Ingredients:

  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon coconut oil
  • 1 sixteen-oz can of diced tomatoes
  • 1/2 cup broth (chicken, beef or veggie)
  • 1/4 cup chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked pepper

  • Directions:

    1. Heat coconut oil over medium-high heat in a skillet on the stove. When the oil glistens, add onion and garlic and sauté until onions are transparent and starting to brown. Remove from heat.
    2. In a blender (I use a Blendtec - affiliate link!), combine onions and garlic, diced tomatoes, broth, chili powder, cumin, coriander, salt, and pepper. Secure lid on blender and purée.
    3. Use sauce immediately or store in an air-tight container in the fridge for up to a week.

    2 Comments