Tag Archives: Immersion blender

Everyone Else is Doin’ It

14 Jan

20140113-145613.jpg

I might jump off the bridge, I dunno. Particularly if it was a bikini bridge. I’m pretty much repulsed by that whole thing. The fact that it started as a hoax should say something about how dumb it is. Has anyone noticed that the latest body goals of women don’t have anything to do with the body, but rather with the absence of body? The thigh gap. The bikini bridge is the empty space between the swimsuit and your body as the bikini stretches across your sharp pointy hipbones. Gross. Okay, that is enough venting.

I have far too much to do to be jumping off Thinspiration Bridge, and I have enough practice with falling from high high heights. Maybe I’d do the real bridge jump, but I would have a nice bouncy trampoline arranged to catch me. That could be fun. Kidding, Mom. Just kidding. I wouldn’t put my head at risk, never fear.

In this post, we are going to look at chocolate as a metaphor for the trampoline under the bridge. And the jumping part I am partaking of is a green smoothie, which EVERYONE else is blogging up these post-holidays days.

My lack of spare time is actually part of why I make so many friggin’ smoothies. The other part is my deep love of wielding my immersion blender aka my kitchen paramour (I fit him in between the sexy beast and my boyfriend). A male friend of mine saw the base of it sitting out and briefly thought that it attached to something that would help me deeply love myself. I showed him the bladed attachment and assured him I am not that much of a masochist.

According to every other single blog in the entire universe, the green smoothie is what will save you, not kill you. Oh yes, it is “cleansing season” which is ridiculous, if you ask me. In theory it sounds lovely but in reality it is just a bunch of vegetables and juicers and blenders and overly enlightened people. Sorry if you are one of them. It’s ok. Different strokes for different folks. You’ve got your bridge and I have my trellis. This smoothie will neither cleanse you nor do your laundry, but it is tasty and healthy-ish.

All this being said, the fact that everyone was making these things called “Green Monsters” was intriguing. A well-named recipe can really lure a girl in. I do enjoy a good smoothie, so I gave a few recipes a try. After recovering from the various taste-bud wounds inflicted from jumping off overly banana-y tasting bridges, I decided to devise my own protein-filled, smooth, tasty, almost-ice-cream-sort-of smoothie that yah, yah, had some green in it, but in the form of fresh mint, yah? Yah. If you don’t have the fresh mint you can use some peppermint extract but then you only have a green-in-theory Chocolate Monster.

This Green Monster is rather pretty, to be called a monster, what with the fresh mint. But then, in real life monsters are neither green nor monstrous. Nor chocolate-y. Discuss.

Mint Chocolate Monster
1/2 cup cottage cheese
6 Tbsp. Chocolate protein powder (this recipe hinges on good-tasting protein, I use the MRM Veggie Protein)
big, big ol’ handful of fresh mint
handful of spinach if you feel it
1/2 a frozen banana, also optional
1 1/4 cup chocolate almond milk
sweetener of any ilk to taste
pinch of xanthum gum, if you like a super-thick drink
Blend like your life depends on it. You needs must blend this until you think it cannot get smoother and then a minute longer to get the aerated smooth texture. Unless you own a vita-mix in which case you probably just have to pulse it a second and you’ll have hot smoothie soup. If you have a vita-mix, good on ya. I’m jealous.

Advertisements

Migas especiales con hongos

21 Mar

20121022-162648.jpg
Oh yes. Tex-mex. Of all the types of Mex, the Tex is the best.

Of course, the creators of this recipe, the Perez sisters, owners of Austin’s (now closed, I think) Las Manitas, don’t like for their food to be called “Tex-Mex”. Keepin’ it weird for Austin!

I will say this is Tex-Mex in that it is Mexican-ish and created in Texas.

I will attempt to continue the weirdness by making this post ridiculously short for a long-winded dame like me who may be an over-sharer. Enjoy.

This will make way more ranchero sauce than you need. So you’ll be forced to make huevos rancheros the next morning. So sad.

Migas Especiales Con Hongos adapted from Robb Walsh’s The Tex-Mex Cookbook

1 corn tortilla cut in 1/2 inch strips
1 cup sliced mushrooms
1/4 tsp. minced garlic
2 eggs, beaten
1 oz. shredded Swiss cheese
1/4 cup ranchero sauce
Salt n pepa if you like (I do!)
Ranchero Sauce-feel free to jazz this up with your favorite spices, this is a very basic and simple template:
1 14.5 oz. can of diced tomatoes
1/4 tsp. diced garlic
2 Tbsp. sliced jarred jalapeño slices
1/2 c. H2O

Start by making your sauce, you’ll need it.
Bring tomatoes and water to a boil over medium high. Add garlic and jalapeño and take off heat. Let cool then purée. I used my most favoritest kitchen appliance ever, the immersion blender.
Spray a small skillet with Pam. or get crazy and use real oil. Fry yer tortilla strips over medium high. Set them aside.
Spray again and sauté shrooms n garlic several minutes until…they seem done. And most of their liquid is gone.
Spray again. Yes, while the shrooms and garlic are still in there. Turn heat to medium. Add eggy-weggs. Cook, stirring. When almost set add cheese and tortilla strips. Cook to melt cheese. Put on a plate and add some if that tasty ranchero. I imagine salsa would be ok if you want to be lazy. Shocking that I did not. I was lured by the concept of huevos rancheros the next day.