Ginger Berry Smoothie

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

This post first appeared over at Real Housemoms where I’m a contributor.

This GINGER BERRY SMOOTHIE isn’t much to look at, but it is possibly the most deliciously tart fruit and veggie smoothie you will ever enjoy!

This GINGER BERRY SMOOTHIE is not much to look at, but it is possibly the most deliciously tart fruit and veggie smoothie you will ever enjoy!

My husband doesn’t cook. I can count the number of times he’s made me a full meal on one finger, and that was just after I had delivered our first born. But he is the keeper to a very tightly held secret – I’m pretty sure he can cook. Not just that, but the man makes the best damn smoothies I’ve ever enjoyed. I consider myself a decent smoothie maker. They taste pretty good and I’m usually able to put in the right balance of ingredients to make it healthy and able to sustain me. But the smoothies my husband makes? My god, they taste good.

… 

Read More »

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Apple Ginger Stone Wall Cocktail

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

If you’re looking for the perfect fall cocktail, this sparkling Apple Ginger Stone Wall Cocktail is made with muddled ginger, apple cider, and bourbon.

If you're looking for the perfect fall cocktail, this sparkling Apple Ginger Stone Wall Cocktail is made with muddled ginger, apple cider, and bourbon. 

I just think fall cocktails are the best. Sure, summer time is fun because its fresh fruit margarita galore (at least it is at my house), but there’s something so comforting, so welcoming, about a fall cocktail that warms you from the inside out despite being cold and refreshing. Have you ever heard of a Stone Wall Cocktail?  Well, from what I read, its a combination of whiskey, sugar, and club soda. That sounds mighty boring to me, so I naturally had to make a Self Proclaimed Foodie version.If you're looking for the perfect fall cocktail, this sparkling Apple Ginger Stone Wall Cocktail is made with muddled ginger, apple cider, and bourbon. 

You can certainly use ginger beer to add the bubbles, but I used Reverend Nat’s Deliverance Ginger Tonic, made right here in the beautiful city of Portland, Oregon. Just read the label and you’ll know why: its a combination of ginger root, fresh lemongrass, lime juice, and quinine (don’t worry, I had to google quinine too) wrapped up in a hard cider. Yes please.If you're looking for the perfect fall cocktail, this sparkling Apple Ginger Stone Wall Cocktail is made with muddled ginger, apple cider, and bourbon. 

I started by peeling some fresh ginger root and muddling it in my simple syrup. Then you discard the ginger pieces and shake that gingered simple syrup with some ice, bourbon, and apple cider.If you're looking for the perfect fall cocktail, this sparkling Apple Ginger Stone Wall Cocktail is made with muddled ginger, apple cider, and bourbon. 

Next, top with your ginger bubbly. Quick. Easy. Delicious. You want one now, don’t you?If you're looking for the perfect fall cocktail, this sparkling Apple Ginger Stone Wall Cocktail is made with muddled ginger, apple cider, and bourbon.

Apple Ginger Stone Wall Cocktail
 
Prep time
Total time
 
If you're looking for the perfect fall cocktail, this sparkling Apple Ginger Stone Wall Cocktail is made with muddled ginger, apple cider, and bourbon.
Author:
Recipe type: cocktail
Yields: 1 cocktail
Ingredients
  • One 1-inch piece of fresh ginger, peeled and thinly sliced
  • 1 1/2 teaspoons Simple Syrup
  • 1 1/2 ounces bourbon whiskey
  • 1 1/2 ounces apple cider
  • Ice
  • 1 1/2 ounces chilled ginger beer (or ginger tonic)
  • lime and apple peel for garnish
Instructions
  1. In a cocktail shaker, muddle the ginger with the simple syrup. Add the bourbon and cider.
  2. Fill the shaker with ice and shake well.
  3. Strain into an ice-filled rocks glass and top with the ginger beer.
  4. Garnish with the lime wedge and apple slice/peel.

If you're looking for the perfect fall cocktail, this sparkling Apple Ginger Stone Wall Cocktail is made with muddled ginger, apple cider, and bourbon.
Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Quinoa Oatmeal with Ginger Peach Compote

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone
I made Quinoa Oatmeal with Ginger Peach Compote for breakfast because I was looking for a healthy, energizing, and tasty way to fuel my body in the morning.

I made Quinoa Oatmeal with Ginger Peach Compote for breakfast because I was looking for a healthy, energizing, and tasty way to fuel my body in the morning.

I made Quinoa Oatmeal with Ginger Peach Compote for breakfast because I was looking for a healthy, energizing, and tasty way to fuel my body in the morning. 

Wanna know my inspiration for this breakfast? Well, I’ll tell you. It was because I bought this bag of quinoa ages ago when I was determined to eat more quinoa, and it has sat completely undisturbed in my pantry for who-knows-how-long. I’ve been buying these frozen servings of quinoa at Trader Joe’s. I really like them and they are very convenient, but they are a dollar a serving which is a very cheap breakfast, but I was pretty confident it would be even less expensive if I made some from scratch. Especially considering I had this lonely quinoa just begging to be used.I made Quinoa Oatmeal with Ginger Peach Compote for breakfast because I was looking for a healthy, energizing, and tasty way to fuel my body in the morning. 

I also decided to use my groats instead of steel cut or rolled oats. I can’t remember when my groat addiction started, but I put a scoop like this in my chocolate smoothie every morning and love the way they make me feel.I made Quinoa Oatmeal with Ginger Peach Compote for breakfast because I was looking for a healthy, energizing, and tasty way to fuel my body in the morning. 

Adding the ginger to the peaches was inspired when I made my blueberry ginger bellini. Every time I cook with ginger, I taste asian cuisine and I’m trying very hard to break that by eating it with sweet foods and not just savory salty foods. If you’re not a fresh ginger fan, you can always omit it, but I think it gives these peaches a real energizing bite. Ginger is most commonly known for reducing nausea, which is hopefully not induced by this breakfast, however it also has other great health benefits including a reduction in pain and inflammation, increased circulation, and it inhibits bacteria that might otherwise make you sick.I made Quinoa Oatmeal with Ginger Peach Compote for breakfast because I was looking for a healthy, energizing, and tasty way to fuel my body in the morning. 

So, quinoa has a very earthy taste and when mixed with whole groats, its not very appetizing on its own. My kids asked “eww, why are you eating brown rice for breakfast?” when they saw this bowl. If you were to take a bite of the plain oatmeal, you would certainly feel like a horse.I made Quinoa Oatmeal with Ginger Peach Compote for breakfast because I was looking for a healthy, energizing, and tasty way to fuel my body in the morning. 

But when you add this wonderful compote… and then fully mix it in, it all surprisingly works very well together!  I ate this breakfast on the morning that I photographed a 9 hour wedding in 100 degree heat (followed by a lunch of scrambled eggs with salsa, cheese and spinach for that added protein boost) and I’m very pleased to say that I was completely energized and sustained throughout the day. Its just one of those breakfasts that makes you feel good!I made Quinoa Oatmeal with Ginger Peach Compote for breakfast because I was looking for a healthy, energizing, and tasty way to fuel my body in the morning.

Quinoa Oatmeal with Ginger Peach Compote
 
Prep time
Cook time
Total time
 
I made Quinoa Oatmeal with Ginger Peach Compote for breakfast because I was looking for a healthy, energizing, and tasty way to fuel my body in the morning.
Author:
Recipe type: breakfast
Yields: 2 servings
Ingredients
  • 1/4 groats (whole oats, can be found in bulk bin at nice grocery store, okay to substitute with steel cut oats if you reduce cooking time)
  • 2 cups water
  • pinch of salt
  • 1/4 cup quinoa
  • 1 whole peach, sliced (peel on or off is optional)
  • 1 small chunk of fresh ginger, peeled
  • 1 tablespoon pure maple syrup
Instructions
  1. Combine groats, water, and salt in medium saucepan. Bring to boil over high heat, then cover and reduce heat to medium low. Cook for 10-15 minutes and then add in quinoa. Continue to cover and cook until all of the water is absorbed, about 10 additional minutes.
  2. Meanwhile, in a second saucepan, combine sliced peach, ginger, and maple syrup. Cover and cook over low heat until peach breaks down, about 10-15 minutes. Uncover, stir to mash up the peach, and continue cooking until most of the liquid evaporates. Remove ginger and discard.
  3. Divide the quinoa oatmeal into two servings and top with peach compote. Garnish with cinnamon and fresh peach slices, as desired.

 

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Blueberry Ginger Bellini

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone
This gorgeous Blueberry Ginger Bellini uses blueberries & blueberry juice paired with fresh ginger to make a refreshing non-alcoholic or boozy cocktail.

This gorgeous Blueberry Ginger Bellini uses blueberries & blueberry juice paired with fresh ginger to make a refreshing non-alcoholic or boozy cocktail.

This gorgeous Blueberry Ginger Bellini uses blueberries & blueberry juice paired with fresh ginger to make a refreshing non-alcoholic or boozy cocktail. 

You know I love my cocktails. I love them when they’re easy, I love them when they’re pretty, and I love them when they’re plentiful.This gorgeous Blueberry Ginger Bellini uses blueberries & blueberry juice paired with fresh ginger to make a refreshing non-alcoholic or boozy cocktail. 

When you add fresh ginger to anything, it gives it a real bite, but the flavor is quite energizing at the same time. When I made this drink, the ginger flavor really came through, but that was because I shredded up my ginger with my microblade instead of chopping it up with a knife. More surface area = more flavor. If you want the ginger to come across a bit milder, I recommend chopping it into larger pieces. This is a total preference kind of thing and I like to give you options.This gorgeous Blueberry Ginger Bellini uses blueberries & blueberry juice paired with fresh ginger to make a refreshing non-alcoholic or boozy cocktail. 

Although blueberries don’t have seeds that are unpleasant like blackberries or raspberries, I still like to strain my fruit and ginger mixture to get a nice smooth puree.This gorgeous Blueberry Ginger Bellini uses blueberries & blueberry juice paired with fresh ginger to make a refreshing non-alcoholic or boozy cocktail. 

You start by dividing the puree between two glasses. Champagne flutes always make drinks taste better.This gorgeous Blueberry Ginger Bellini uses blueberries & blueberry juice paired with fresh ginger to make a refreshing non-alcoholic or boozy cocktail. 

Then you top with blueberry juice. I bought mine at Trader Joe’s and have no idea if its easy or difficult to find elsewhere as I do 90% of my grocery shopping there.This gorgeous Blueberry Ginger Bellini uses blueberries & blueberry juice paired with fresh ginger to make a refreshing non-alcoholic or boozy cocktail. 

Then, you have to make a critical decision: do you top with sparkling apple cider or do you top with sparkling wine? I suppose it depends greatly on who will be enjoying the cocktail/mocktail. If you’re undecided, you could always add a little of each and call it a day. Whatever tickles your fancy. Either way, this drink is super tasty and quite refreshing!This gorgeous Blueberry Ginger Bellini uses blueberries & blueberry juice paired with fresh ginger to make a refreshing non-alcoholic or boozy cocktail.

Blueberry Ginger Bellini
 
Prep time
Total time
 
This gorgeous Blueberry Ginger Bellini uses blueberries & blueberry juice paired with fresh ginger to make a refreshing non-alcoholic or boozy cocktail.
Author:
Recipe type: cocktail
Yields: 2 drinks
Ingredients
  • 1/2 cup blueberries
  • 1 tablespoon ginger, minced (the smaller the mince, the more intense the ginger flavor)
  • 1 tablespoon sugar
  • juice of 1/2 lemon
  • 1 cup blueberry juice, chilled
  • 1 cup sparkling wine (or substitute sparkling apple juice), chilled
Instructions
  1. Mash blueberries with ginger, sugar, and lemon juice. Allow the flavors to blend for at least five minutes, then press through a fine mesh sieve to discard the solids.
  2. Divide the mixture between two champagne flutes. Top with blueberry juice, then sparkling wine.

 

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Ginger Pear Mini Tarts

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

These Ginger Pear Mini Tarts are Fall inspired bite sized desserts that will be loved by everyone and would be the perfect Thanksgiving treat.

Ginger Pear Mini Tarts | Self Proclaimed Foodie

Once again, it pays to have talented friends. I choose to surround myself by people who can knock my socks off in the kitchen, because I basically love to eat as much, if not more than, any other activity. Or couldn’t you tell from my blog?  I wish I could take credit for these bite sized scrumptious morsels full of tender pair, Fall spices, and a hint of ginger, all cradled in a tender flakey butter crust. But I can’t. These are once again another creation from my friend Trista who owns and runs Cheery Pies.  She’s the one who brought you the hard cider caramel apple pie and the coconut macaroon pumpkin pie. And if your pants weren’t tight enough, I have two more pies that will be featured in the coming weeks!

Ginger Pear Mini Tarts | Self Proclaimed Foodie

I brought about four of these home to share with my family. Four mini tarts, four people. One would assume that meant each person got one tart, right? I did go to college to study Engineering, so I thought I was correct when I did the division in my head. But according to my convert-foodie husband, four divided by four equals him eating all four mini tarts. I’m wondering if I slept through that part in my Differential Equations class where 4/4 = 1 sneaky husband. I was just glad to have eaten one before I brought the rest home.

Ginger Pear Mini Tarts | Self Proclaimed Foodie

You can totally make these into a standard nine inch pie. I personally thought the little tarts were fun and a nice break from your standard holiday pies. Pretty much everything I post on my blog between Thanksgiving and the New Year will be in bite sized form because this time of year is all about entertaining, and entertaining is all about bite sized food. Don’t you think?

Ginger Pear Mini Tarts | Self Proclaimed Foodie

If you walked around with a tray of these, you’d be referred to as the best party hostess that every was. Hey – you like the old weathered wood we’re shooting on?  I have a particular fondness for these photos because so many food bloggers use a backdrop paper that looks like weathered paper to shoot on. I hate clutter and props, and frankly I’m too lazy to go find a good paper, so I just use real weathered wood. And that there in the background is good old fashioned Oregon moss.  I love it!

Ginger Pear Mini Tarts | Self Proclaimed Foodie

And I’ll close this post with a super duper close up top view shot. How cute is that mini heart pie crust cut out? I wish I had one of these in front of me right now!

Ginger Pear Mini Tarts | Self Proclaimed Foodie

 

Ginger Pear Mini Tarts
 
Prep time
Cook time
Total time
 
These Ginger Pear Mini Tarts are Fall inspired bite sized desserts that will be loved by everyone and would be the perfect Thanksgiving treat.
Author:
Recipe type: dessert
Yields: 12 mini tarts or one 9" pie
Ingredients
Crusts:
Filling:
  • 3 pounds firm but ripe Bartlett pears, peeled, quartered, cored, cut into 1/3-inch-thick wedges
  • 1/3 cup pure maple syrup
  • 1/3 cup sugar
  • 2 tablespoons tapioca flour
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons minced crystallized ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons whole milk
  • 1 tablespoon sugar
Instructions
To make the crust:
  1. Follow instructions on this all butter pie crust recipe.
  2. If making a pie, roll out each round to a size that is big enough for your pie pan. If making mini tarts, roll out smaller circles. Top crust can either cover pie(s) or you can make cutouts.
To make the filling:
  1. Position rack in center of the oven and preheat to 375°F.
  2. Combine pear wedges, maple syrup, sugar, tapioca flour, lemon juice, crystalized ginger, vanilla extract, and lemon zest in large bowl to coat.
  3. Place filling ingredients into pastry shell(s).
  4. Top with pastry top crust or pastry cut outs such as leaves. If using a solid top crust make sure to cut slits or cut a center hole in the crust to allow steam to escape.
  5. Brush top crust or cut outs with milk and sprinkle with sugar.
  6. Place pie(or tarts) on a baking sheet so that the bottom of the pie crust will brown. Cover all of the edges of the pie crust so that they don’t over brown.
  7. Place pie (or tarts) on the center rack of the oven. Bake until crust is golden brown and juices bubble, about 1 hour.
  8. Transfer to rack and cool.
  9. Makes one 9 inch pie that serves 6-8 or one dozen mini tarts.

 

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Fresh Apricot Glazed Chicken

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone

Fresh Apricot Glazed Chicken is bursting with mouthwatering Asian inspired flavors.  Serve with bok choy salad and rice and your guests will be in food heaven.

fresh-apricot-glazed-chicken

Fresh apricots.  I love to cook with them.  When we got a ton of them in our CSA box, and then even more the next week, I told my husband I wanted to make an apricot almond upside down cake.  He gave me a lecture (if you’re reading this, dear husband, yes it was a lecture) on how I’m making too many desserts and that we have too many sweets in the house.  Can there be such a thing?  Anyway, I still made the cake but there were so many apricots I needed to find something else to do with them.  Then, my CSA gave me bok choy.  Then it hit me!  I’ll make an Asian inspired dinner.

Growing up my mom used to make this really good dinner with chicken thighs and plum sauce.  I couldn’t find plum sauce so I figured I’d get creative with my apricots.  I was so glad I did.

Below are some of the awesome ingredients. You’ll see apricots, garlic, shallots, and ginger.

fresh-apricot-glazed-chicken

Add toasted sesame oil, rice wine vinegar, soy sauce and a bit of sugar to the ingredients above and you’ll create a sauce that will make your mouth sing!

fresh-apricot-glazed-chicken

I scooped on some extra sauce to mix in with the rice.  Oh so good.  Right after hamburgers, my convert-foodie husband’s most favorite food is anything Asian.  He was so happy when I made this dinner.  Feel free to make this dinner for your husband and be sure to report back if it makes he ends up loving it so much that he voluntarily does the dishes after dinner without complaining.

fresh-apricot-glazed-chicken

5.0 from 1 reviews
Fresh Apricot Glazed Chicken
 
Prep time
Cook time
Total time
 
Fresh Apricot Glazed Chicken is bursting with mouthwatering Asian inspired flavors. Serve with bok choy salad and rice and your guests will be in food heaven.
Author:
Recipe type: Entree
Yields: 4
Ingredients
  • 1/2 cup shallots, sliced (2 large)
  • 1/4 cup peeled ginger, finely chopped
  • 2 tablespoons toasted sesame oil
  • 2 cloves garlic, minced
  • 1/2 cup rice wine vinegar
  • 3 tablespoons sugar
  • 2/3 cup soy sauce
  • 2 cups fresh apricots, pitted and chopped (about 5 medium sized)
  • boneless skinless chicken thighs (up to 4 pounds)
Instructions
  1. Over medium heat, cook shallots and ginger in sesame oil in a small heavy saucepan over medium heat, stirring occasionally, until softened and golden, about 3 minutes. Add garlic, stir, and continue to cook another 2 minutes.
  2. Stir in vinegar and sugar and boil until reduced by about half, about 2 minutes.
  3. Add soy sauce and apricots and simmer, uncovered, stirring occasionally, 15 minutes.
  4. Purée sauce in a blender until smooth (use caution when blending hot liquids), then cool to room temperature.
  5. Place chicken in a large sealable bag and pour in marinade. Seal bag, pressing out excess air, and marinate, chilled, turning bag over occasionally, at least 8 hours (I did a full 24 hours).
  6. Preheat oven to 400°F with rack in middle.
  7. Arrange chicken in 1 layer in pan. Roast chicken for 15 minutes. Turn, spoon any excess sauce on top of chicken, and cook another 10 minutes. Set broil to high, and broil until tops are golden brown and the sauce has seized, 4-5 minutes.

 

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on YummlyShare on StumbleUponEmail this to someone