Tag Archives: Carrots

Is this Juicable?

17 May

We received a juicer for our wedding almost 2 years ago.  It has been sitting on our kitchen counter just waiting to be put to good use, until recently.

A few weeks back, while at the grocery store I stocked up on apples, carrots and strawberries. Now that fruit is starting to go down in $$ I bought a little to much.  Since it is just me and my husband there was no way we were going to be able to eat it all before it went bad. With my quick thinking 😉 I whipped out the ole juicer.

We are a good month into juicing now.  I try to make a batch in the evening (one  8 oz glass) and then have enough for a glass in the morning before work. So far my favorite to juice: Handful of tall carrots, 4 apples, a few celery stalks  (very potent taste) and strawberries.

Tonight I switched my line-up a little: Strawberries, Apples, Carrots, Lemon, Tomato, Blueberries.

I had some blueberries to add to the mix, but I was not sure that they would juice. I pulled out a hand blender, dropped in the berries, a handful of ice, and a few scoops of vanilla yogurt. After it was blended I poured in some juice. It was so delicious. My husband gave it two thumbs up! Well, not really, but he really enjoyed it.

Make sure that you clean all of the appliance after use. It can get pretty messy!

If you have not have the opportunity to juice, I highly recommend it! If you have, what do you like to blend together?

xoxo – Elizabeth

Homemade Flourless Carrot Fettuccine (via Foods for the Soul)

27 Apr

Here is a recipe that I felt I had to share! I have yet to come across a carrot pasta before!

Homemade Flourless Carrot Fettuccine Noodles made from scratch that only take 10 minutes to make from start to serve? That’s my kind of meal! And with such beautiful, vibrant colors, you won’t ever use regular flour fettuccine again.     Okay, so maybe that’s a stretch. Any normal person might look at you funny if you served them fettuccine alfredo with bright orange noodles. I know I would. But these carrot noodles have the exact same texture as regular pasta, and it’s de … Read More

via Foods for the Soul

Turkey Leftovers

9 Jan

This past week I pulled the leftover turkey breast from Thanksgiving out the freezer to make some Noodle Soup. This was my perfect opportunity to wow the husband with some homemade soup since this was the first time that I have ever seen him get sick. What I thought would be just turkey soup turned into a whole week of turkey dinners. (We cooked our first turkey this year for his family. He bought a 19 pounder for 5 people.)

Ingredients:

  • 5 stalks of celery
  • 4 carrots
  • Handful of fresh parsley – chopped
  • 4 chopped green onions
  • 24 oz of generic store brand egg yoke noodles
  • 2 boxes of chicken stock
  • Few handfuls of chopped/slightly shredded Turkey breast
  • I poured the stock into a large pot with the carrots, parsley, and celery. After a light boil I threw in the turkey breast. After only a few minutes I added 1-bag noodles. This may have been to many seeing the bag was 24oz not 16, but it was still delicious! After 10 minutes of boiling I served. The Hubby was in heaven with my first and very easy turkey noodle soup!

    I still had a considerable amount of turkey left. Two nights later I called my mother for her yummy Turkey Ala King recipe.

    Ingredients: I eyeballed all the ingredients for it is not hard to mess up or make.

    Ingredients:

  • Milk
  • Wondra flour
  • Frozed green peas
  • Chopped red peppers
  • Salt and pepper
  • bread to toast
  • I used a large saucepan and heated up some milk, again just poured it in un measured. Let it heat, not boil. I then added the Wondra flour until the liquid was more consistent. In went the peas and red peppers. Stir away and then I dropped in a few handfuls of shredded turkey breast. I poured a few spoonfuls over the toast and served. Again the husband was amazed by my cooking ability =)

    But, I still had Turkey breast left! So I shredded it up finely added some light mayo chopped up some green onions and was able to eat for lunch the next day.

    That week, I was very proud of my cooking! They were very simple recipes but very good! Do you have any suggestions that would have made these simple recipes even better?

    xoxo