Smoothies a la Me

I like smoothies in all their forms. Juice based, milk based, yogurt based. You say smoothie I say "yeah!" I've always thought it was a great way to use up too ripe fruit and get much needed vites into the kiddo's. I have just one little problem.

I don't know how to make a smoothie.

Well, that's not entirely true. I know how to get a packet of smoothie mix from the store and blend it with frozen fruit and milk but after that my knowledge, experience and confidence in smoothie making goes flying out the window. Right along with all the amazing benefits of this simple treat. I have friends that make smoothies with vegetables (vegetables!) and still I sat on the fence mystified, thinking there must be a book, a website, to learn from. Some carnal knowledge that is ingrained in their bones giving them the keys to successful smoothie making sans powdered mixes and hip juice joints.

So I asked, and guess what? they just winged it. I've been known for sucessfully winging. Heck, I do it daily with five kids running around. Maybe smoothie making isn't too far out of reach for me.

Yesterday, I set out to confront my uncomfortableness. That's part of this whole big scheme I have going on with farming. Looking at a project or problem and not walking away. Not taking the easy road and letting someone else do it. Standing up to it and my inadequacies and head butting them like one of the goats I want to raise.

I stuck some stuff in a blender.

That there is Kefir (another new headbutting thing I'm trying), Strawberries, raw Wheat Germ, organic Whole Milk, Kale and Honey. I only added one leaf of Kale for the whole smoothie. I might be ramming things with my head but I don't want a concussion. Easy, baby steps over here.

I had to tweak it a bit. The strawberries weren't very tasty, actually a bit too tart so I added about a tsp of Raw Sugar to round it out.

I might not have blended it quite enough, the Kale pieces were noticable and a bit large but I did get most of the kids to drink it and I had some too! I encourage you, if there is a thing you want to try but are unsure to just go ahead and do it. The final product might not be perfect but it'll be yours and it'll be good.

Broccoli Cheddar Soup Recipe

Here's the first recipe from my soup-capade on Sunday. I have chili on the stove as we speak. The chickens will go in the oven soon and the rest of the soups will hopefully get made today. Though I've only two freezer containers left. We'll just have to see how it goes.

For your eating pleasure, I give to you...

Broccoli Cheddar Soup

Ingredients

2 tbs butter
2 tbs finely chopped onion
2 tbs flour
2 cups beef stock or boulion
3 cups milk
1 cup heavy cream
3 cups Extra Sharp White and Yellow Cheddar Cheeses mixed
4 cups steamed broccoli pulsed to almost a meal consistency in a food processor

Directions

Melt butter in a large stock pot, add onion and cook slowly until limp. Stir in flour and cook for 3 minutues, stirring. Slowly add the stock, milk and cream alternating until all are combined. Heat to boiling stirring frequently. Stir in the cheese and broccoli. Keep stirring until the cheese is completely melted. Add salt and pepper to taste.

The longer this soup sits the thicker it gets until you end up with a soup that won't fall off a spoon.

Popeye Pockets

Mmmmmm. A dinner Popeye would be proud of. Here's a little recipe for a night you need a quick meal. They're really scrumptious, full of vites and very hearty. And guess what? I got the kids to eat them. I think that's all the recommendation I need to give. It makes a ton. Potluck here I come.

Ingredients

2 packages crescent rolls

1 8oz package of cream cheese

1 4oz package of Feta

1tsp teeny diced garlic (or more if you prefer)

1 frozen box of spinach, thawed and drained throughly

1 can of sliced black olives

1 can of quartered non-marinated artichoke hearts

some chopped tomato

a bit of shredded parmesean

Mix the spinach, cream cheese and feta in a mixer till it's all well mushed together. Lay out the crescent rolls as they come in the little triangles. Spoon about 1 -2 Tbs of the spinach mix into the center of the fat end of the roll. Put a quarter of 'choke on top and a few slices of black olive and some totatoes, not too many because the more liquid the harder it'll be to cook the inside roll. Fold in the sides then roll it together to make a little round "pocket". Sprinkle the tops with the parmesean. Cook on 325 for about 15-20 min. or until you're satisfied with the brownness and the inside is done (best way is to cut one open to check). Enjoy!