STRAWBERRY BLONDE (SHAKE)

Easy Protein Strawberry Blonde (shake)

Here is the 1960 strawberry blonde recipe, which is a quick any easy way to use some fresh strawberries.

Servings

  • Makes 2 servings

Equipment

  • one blender
  • one measuring cup
  • one paring knife

Ingredients

  • 1 cup milk
  • 1 cup fresh strawberries washed, hulled, and diced
  • 1 cup crushed ice
  • 1 tablespoon raspberry, red grape, pomegranate juice cranberry, or red jamaica tea (optional)
  • 1 tablespoon sugar or the equivalent of your favorite sweetener.

Directions

  • wash, hull, and diced fresh ripe strawberries
  • put strawberries in blender container
  • get crushed ice from your refrigerator or other source and add ice to the blender container
  • poor in milk
  • cover blender container
  • pulse blender until desired texture is achieved, normally a few pulses
  • pour into serving glasses and garnish, if desired

Cook’s note

  • If working with frozen strawberries, use 2 cups diced frozen strawberries and skip the crushed ice in a recipe. This will make a little richer, a little colder, and denser.
  • Whole milk works best, but other types work fine, as well
  • For a thick and extra rich drink try half mil and half yogurt (or greek yogurt)

Related References

EASY PROTEIN STRAWBERRY BLONDE (SHAKE)

Easy Protein Strawberry Blonde (shake)

While reviewing an old recipe for strawberry blonde I realize that it would be super easy to convert that to a protein shake or smoothie depending on how you want to think about it. So, I thought I would give it a try and it worked out nicely. So, here’s my take on the 1960 strawberry blonde high-protein version using minimal ingredients.

Servings

  • Makes 2 servings

Equipment

  • one blender
  • one measuring cup
  • one paring knife

Ingredients

  • 1 eleven-ounce strawberry protein shake, chilled
  • 1 cup fresh strawberries washed, hulled, and diced
  • 1 cup crushed ice
  • 1 scoop of strawberry protein powder (Optional)
  • 1 tablespoon raspberry, red grape, pomegranate juice or red jamaica tea (optional)

Directions

  • wash, hull, and diced fresh ripe strawberries
  • put strawberries in blender container
  • get crushed ice from your refrigerator or other source and add ice to the blender container
  • poor in a strawberry protein shake (I used Atkins)
  • cover blender container
  • pulse blender until desired texture is achieved, normally a few seconds
  • pour into serving glasses and garnish, if desired

Cook’s note

  • If working with frozen strawberries, use 2 cups diced frozen strawberries and skip the crushed ice in a recipe. This will make a little richer, a little colder, and denser.

Related References

Recipe – Almost Homemade Lemon Meringue Pie

Lemon Meringue Pie seems to say summer because of Lemon Meringue’s yellow sunshine color and white cloud meringue. Lemon Meringue is easy to love.

Here’s a lemon meringue pie recipe which is quick and easy.  Starting with a lemon bar mix simplifies the recipe and gives it the lemon flavor, while eggs and sugar make the lemon meringue pie taste rich and fresh.

Ingredients

Lemon Pie

  • 1 18 – 19.5 oz package Lemon Bar Mix with lemon filling mix and crust
  • 1/3 cup water
  • 3 whole eggs

Meringue

  • 1/4 cup sugar
  • 1/4 teaspoon cream of tartar
  • 3 egg whites

Recipe Directions

  • Preheat the oven to 350°F.

Lemon Pie directions

  • Press complete pouch of crust mix firmly into bottom and sides of a lightly greased 9-inch pie or tart pan or 8×8-inch square pan.
  • Bake 8 minutes, until crust is light brown.
  • In a medium mixing bowl, whisk full pouch lemon filling mix, water, and eggs together until thoroughly mixed.
  • Pour over warm crust.
  • Bake 22-26 additional minutes or until center does not jiggle when shaken and top begins to brown.

Meringue Directions

  • With an electric mixer whip cream of tartar  and egg whites on medium until froth appears.
  • Then, gradually add sugar, about a teaspoon, at a time while continuing whipping at high speed, until stiff glossy peaks start to form –be careful not overbeat your meringue.
  • Spread over the baked pie. Be sure to carefully seal meringue to edge of the pie crust. If desired, use the back of a spoon to make swirls and peaks in  the meringue.
  • Return new topped pie to the oven
  • bake the pie an additional 10-15 minutes until light golden brown.
  • Remove from oven and cool on a rack, until the pie reaches room temperature
  • Slice, plate and serve.

Servings

•        Makes 1 pie or 6 to 8 slice

Related References

Recipe – Nina’s Bean Salad

A bowl of bean salad
A bowl of bean salad

This recipe has been floating around in our family recipe box for an unknown number of years. This was a friend’s take on the classic relish style bean salad. The nice thing about the recipe it that is is fast and easy to make and uses common ingredients which most of have in our kitchen and pantry. This bean salad works great as a weeknight side dish. Especially, on hot days since no cooking is required.

This recipe is also very flexible and can be easily supplemented with other ingredients:

  • Canned or fresh corn
  • Fresh diced cucumber, or zucchini (or other summer squash)
  • Fresh herbs (in moderation): cilantro, chives or green onions
Our Original Nina's Green Bean Recipe Card
Our Original Nina’s Green Bean Recipe Card

Bean Salad Ingredients

  • 1 can cut green beans (14.5 oz / 411g)
  • 1 can red kidney beans (15.25 oz / 432g)
  • 1 can wax beans (14.5 oz / 411g)
  • 1 small green pepper (1/2 cup diced)
  • 1 small onion (1/2 cup diced)
  • 1 can garbanzo beans (chickpeas) (15.5 oz / 439g)
  • 3/4 cup sugar or your favorite sweetener equivalent
  • 1 teaspoon of salt (Optional)
  • 1/2 teaspoon of black pepper (Optional)
  • 1/3 cup vinegar

Bean Salad Directions

  • Open, drain and rinse all canned beans and allow to drip dry a couple of minutes in a strainer.
  • Wash, clean and dice green pepper into small even pieces
  • Peel and dice onion into small even pieces
  • Combine ingredients n a large bowl and mix thoroughly

Cook’s Notes:

  • I usually skip the salt because canned beans are already high in sodium and, therefore, no additional salt is necessary.
  • I am not much of an onion lover, so, I normally only use half the quantity of onion called for in the recipe. I use only about a 1/4 cup of onion.
  • This salad can be chilled, covered, in the refrigerator until meal time.
  • I generally, use apple cider vinegar for the additional and milder flavor, but white vinegar works fine.

Related References

Homemade Ranch Dressing Recipe

Homemade ranch dressing in a small jar
Homemade ranch dressing in a small jar

Ranch salad dressing is a popular salad dressing, which has been in the United States since before World War II. While this homemade recipe calls for buttermilk, this recipe can also be made with plain milk or a 50-50 mix of plain yogurt and plain milk.

Servings

  • Makes 2 1/2 cups
  • About 40, 1 tablespoon or 20, 2 tablespoons servings

Approximate Serving Calories 

  • Ranch Dressing – 1 tablespoon 65 Calories
  • Ranch Dressing – 2 tablespoons 129 Calories


Ingredients

  • 2 cups buttermilk
  • 2 tablespoons  all-purpose flour
  • 2 tablespoons snipped chives
  • l teaspoon dried parsley flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1/8 teaspoon of pepper
  • 1/2 cup  mayonnaise


Directions

  • Combine buttermilk and flour in a 1 quart mixing bowl
  • whisk or stir until smooth
  • Add chives, parsley, garlic salt, onion salt and pepper
  • Microwave on high until mixture boils and thickens stirring twice; about 
    4 minutes
  • Cool to room temperature and stir in mayonnaise

Storage

  • Store in tightly covered container in refrigerator.
  • The dressing should be safe to eat for at least a week

Savory mashed roasted carrots with sour cream recipe

Savory mashed roasted carrots with sour cream
Savory mashed roasted carrots with sour cream

This recipe makes a nice side dish for any holiday or even regular dinner table. It’s a little richer than straight carrots and a little healthier than straight sweet potatoes.  

Ingredients

  • 1 cup peeled and sliced carrots (5 medium carrots)
  • 1 cup peeled and cubed  (1 medium sweet potato)
  • 2 tablespoons unsalted butter (or 2 tablespoons extra virgin olive oil)
  • ⅓ cup sour cream
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground black pepper
  • ½ tablespoon toasted hazelnuts

Directions

  • Peel carrots and sweet potatoes and cut into 1-inch pieces.
  • In a medium bowl, mix together carrots, sweet potatoes, melted butter (or olive oil) and salt. Transfer to a roasting pan.
  • Preheat oven to 400ºF. Bake covered roasting pan for 40-50 minutes until carrots and sweet potatoes are fork tender.
  • Put in a medium bowl and Use a potato masher or a fork to mash them.
  • Add sour cream, nutmeg, ground pepper, and oregano. Stir well.
  • Serve warm. Sprinkle with toasted hazelnut, ground.

Servings

  • This recipe makes 4 servings

Related References

 

Holiday Hand Pies And Empanadas

Empanadas
Empanadas

Hand pies are usually a great addition to your holiday. It ensures your appetite is alright and keeps you excited about meals. An Empanadas is a good example of a hand pie and is really a delicious treat. You can eat as an appetizer before a major meal especially when you are on holiday. Really, in terms of how you eat them, your options are limitless. When it comes to preparing them yourself, you can get even more creative. Once you get the basics down, you’ll be making empanadas all the time. To make them even healthier, experiment with fish and shellfish options for more nutritious benefits.

The Simplicity Of Empanadas

Making empanadas is quite simple. Basically, you must make the dough, prepare the filling, and decide whether you will fry or bake them.

The Empanada Dough

The type of dough you prepare varies. Some recipes are little more than a basic bread dough recipe, while the more authentic varieties include either lard of butter for a more pastry-like effect. For these latter varieties, you typically need to wait a few hours to let the dough rest before cutting it into circles and preparing the actual empanadas.

The Empanada Filling

The second part in making empanadas requires that you select the fillings and prepare this filling to be wrapped in the dough. Whether using fish, shellfish, or any other type of meat or poultry, you should first cook the chosen filling, adding your selected seasonings as well. Once this is prepared, you might want to add cheese to the mixture as well for extra flavor. With the filling ready, you’ll need to start forming the empanadas.

Forming The Empanada

To make the empanadas you’ll need to form circles with the dough. The larger the circle, the larger the empanada. From there you need to put a few spoonfuls of filling in each circle, then fold the circle in half and seal by either folding the dough or using a fork to press the two edges together. With your oil or oven heated, within 10 to 12 minutes your tasty empanadas will be ready to be enjoyed.

Jelly, Jam, Compote, Fruit Preserves, Or Fruit Butter Empanadas

Although this recipe is easy, you must consider some time before you start, because for them to taste best requires preparation beforehand.

  • First, a day before, mix the butter and cream cheese until they reach a smooth point
    • 1 (8-ounce) package cream cheese, at room temperature
    • 1 cup (2 sticks) unsalted butter, at room temperature
  • Add the dry ingredients and neat the dough, but do not over work
    • 3 1/2 cups all-purpose flour
    • 2 tablespoons sugar
    • 1 teaspoon baking powder
  • Shape the dough mix into small round balls and have them wrap in cling wrap, refrigerate them overnight or for as long as you want to, a week at the most.
  • Once you are ready to bake the empanadas, take the dough out from the refrigerator and preheat your oven at 375ºF or 190ºC degrees.
  • Take the dough balls and roll them out until about 1/8″ thick,
  • Your dough rounds should be twice you desired empanada size,
  • Put a spoonful of jelly, jam, compote, fruit preserves, or fruit butter in the center of each dough round, fold in half, and press the edges together,
  • Put the empanadas on an ungreased cookie sheet, lined with non-stick parchment paper, and bake for 20 minutes, until the dough is a medium golden brown,
  • Immediately after finish baking sprinkle with sugar or cinnamon sugar, let cool, and share them with anyone.