Cocktails + Eats

From The Kitchen: Healthy Chocolate Smoothie

June 27, 2013

Y’all – I cook now.

OK, I’ll rephrase. Y’all – I make things in the kitchen now!

Since moving up to Alaska, we have noticed a major thing: everything is expensive up here! No lie, Anchorage’s cost of living is on par with Los Angeles.

More expensive than LA really - on par with NYC.

More expensive than LA really – on par with NYC.

That being said – we can’t afford to eat out or do take-away like we did in South Carolina. (Let’s be honest – how many of you ate something I actually cooked at my house? Yep, very few hands going up.)

So this financial decision, pared with the fact that this house came with a gourmet kitchen, means that the Stewart’s are learning to prepare their own meals!

For breakfast this morning, I decided to make a smoothie. Prep time: 2 minutes. Blender time: 4 minutes. Enjoyment time: all morning.

My ingredients were:

  • 2 Tablespoons Carnation Instant Breakfast
  • 2/3 Cup of Skim Milk
  • 1 Cup of frozen fruit: my mix (OK, Costco’s mix) includes pineapples, strawberries, papaya, and mango!
  • 1/2 cup of ice (I used cubed – next time I’ll use crushed)

The Festival Blend of Fruit - quite festive really

The Festival Blend of Fruit – quite festive really

Next, I put it all in the blender.

It doesn't really look amazing in the blender

It doesn’t really look amazing in the blender

Then I hit the smoothie button on my blender. Really quite simple, actually. I had to run it for a few minutes for it to break up the fruit and ice, but it actually turned out great!

My hipster Tervis Tumbler certainly thinks so.

My hipster Tervis Tumbler certainly thinks so.

My ingredients made enough for a 16oz glass, so I guess it serves 1. (or 2 small glasses, which just seems sad).

The great thing about using a blender is clean up is really easy! All I do is rinse out as much as I can, then fill my blender about halfway with warm water. Add a bit of dish detergent, fire the blender up, and it cleans the inside and the tines for you. Then, just dump out, rinse with water, and voila! I wiped mine out with a clean paper towel and stored it with the lid off to allow anymore air drying.

As I sip my smoothie writing this and watching the neighborhood children ride their bicycles in the street, I can only imagine what things I will prepare in the kitchen next. Hmmm…..

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3 Comments

  • Reply Debbie Jones June 28, 2013 at 14:54

    Hey Emily, when you are ready to get really brave email me and I will send you a few of my recipes. I have a really good and simple one for a chicken casserole. hmmm, perhaps Jody and I could exchange room and board for cooking lessons! Everyone in the family knows that Jody is really the cook at our house.

    • Reply Emily Stewart June 28, 2013 at 19:01

      I’m brave now! I’d love the chicken casserole recipe – sounds yummy!

      • Reply Debbie Jones July 1, 2013 at 17:11

        Baked Chicken that makes it’s own Gravy
        Need:
        Chicken (I prefer 2-3 boneless, skinless breast)
        1/4 cup flour – I also add some seasoned pepper and cumin (about 1/2 tsp each) to the flour and mix it up.
        Non-stick spray (like PAM)
        2/3 cup evaporated milk – not reconstituted) (I use whole milk most of the time but evaporated makes it creamier)
        1 can cream of mushroom soup
        4-5 slices of American cheese (about 4 ounces) torn or grated into smaller pieces
        1/2 tsp. salt
        1/8 tsp. pepper
        1/4 pound of sliced mushrooms (most of us here don’t like mushrooms so I leave these out)

        Turn oven on to 425 degrees
        Cut pieces into strips (long way – About 3 per breast).
        Coat pieces with flour mixture.
        Spray a 9 x 13 baking dish with non-stick spray. Put coated chicken into the pan. Bake uncovered for 10 minutes and then flip chicken over and bake an additional 10 minutes.
        While that is cooking… mix milk, soup, cheese, salt, & pepper together. After the 20 minutes of cooking remove pan from oven, and turn down the oven to 325 degrees. Add mushrooms if desired on top of chicken and pour soup mixture over all that. Cover dish (aluminum foil works well) and bake for an additional 20 minutes. Enjoy!

        I love this dish with a side stuffing but most everyone else in my house loves it with rice.

        Good luck!

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