New Blender

Our old Cuisinart blender finally gave up on us, so it was time for a replacement. We tried a Ninja, but I was very disappointed in the results when whipping up my bulletproof coffee in the morning – did a very poor job producing the nice creamy textured coffee that I was used to. I found our Oster Immersion blender did a better job than the Ninja, although not as good as our old blender.

So the search continued. A friend suggested checking out the Vitamix line – which I had seen in the past, but who would every spend that much on a blender! Well, as it turns out, we had enough Air Miles points to get one without laying out any cash at all, so why not! I ordered the Vitamix E310.

About 2 weeks later, the new blender arrived. I was very impressed with the solid build, and very surprised at the noise level. I think our old blender was louder, even with the Vitamix cranked up to full speed!

Vitamix E310

I followed their First Blend guide in the owners manual, and made a Golden Berry, Banana, and Lettuce smoothy. In less than a minute, I was amazed. I should have gotten one of these years ago!

This morning I made up my first bulletproof coffee in the Vitamix, and I was very pleased with the results. I think I’ll be trying a lot more with it – hummus, and mushroom soup are next I think…

Cilantro-Lime Sauce

Clilantro-Lime Sauce

A delicious topping for pan-seared salmon.

Course Condiment
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 4 people
Author admin

Ingredients

  • 1 ea lime juice only
  • 1/2 cup cilantro
  • 2 tbsp olive oil
  • 5 ea golden berries
  • 1/2 ea jalapeno pepper
  • 2 tbsp mayonnaise

Instructions

  1. Add lime juice, olive oil, mayonnaise, cilantro, golden berries and jalapeno to blender

  2. Blend for 30-45 seconds, pushing cilantro down if necessary.

Zucchini Walnut Lasagna

Zucchini Walnut Lasagna

Zucchini Walnut Lasagna

A Keto-friendly, vegetarian lasagna
Course Main Course
Keyword Keto
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

  • 1 can tomato paste
  • 1 can diced tomatoes drained
  • 1 white onion finely diced
  • 2 carrots shredded
  • 3 cups mushrooms chopped
  • 2 large zucchinis
  • 1 cup toasted walnuts chopped in blender
  • 2 tsp thyme dried
  • 2 tsp oregana dried
  • 4 tbsp olive oil extra virgin
  • 1 tbsp butter
  • 2 tsp sea salt
  • 2 tsp black pepper med-coarse grind
  • 750 g ricotta
  • 1/2 tsp nutmeg ground
  • 2 cups chopped spinach
  • 1 cup mozzarella cheese shredded
  • 1/2 cup parmesan reggiano grated
  • 10 grape tomatoes sliced
  • 1/2 cup fresh basil leaves

Instructions

Prepare Zucchini

  • Slice zucchini lengthwise into 1/8″ thick slices.  Lightly salt & pepper both sides of each slice.
  • Lightly oil a cookie sheet, or line sheet with a silicon cooking mat, and arrange zucchini slices in a single layer.
  • Setting oven rack so that cookie sheet will be 3-4 inches from broiler.
  • Broil on high for 5 minutes, remove from oven, flip slices and pat dry, then return to oven for an additional 3 minutes.
  • Line a cooling rack with paper towel, and place zucchini slices on it.  Repeat these steps until all slices have been broiled, and set aside.

Prepare Ricotta

  • Mix ricotta, 1/3 of the chopped spinach, and nutmeg in a medium size bowl.  You can add a little salt & pepper if you like.  Set aside.  (I intended to add an eqq to this as well but forgot – the lasagna turned out fine without it.)

Prepare Sauce

  • In one skillet, add a couple tablespoons of olive oil, and saute the onions and shredded carrot until translucent. 
  • In a larger, deep skillet, heat up two tablespoons of olive oil, and 1 tablespoon of butter, and fry the chopped mushrooms along with the thyme.
  • When mushrooms are turning golden, clear a space in the pan and add the tomato sauce, dried basil and oregano. and stir well.
  • When the tomato paste starts to deepen in color, add the drained tomatoes, and the sauteed onion and carrots, and toasted walnuts.  Stir well.
  • The sauce is ready when most of any liquid has evaporated.  Remove from heat and set aside.

Assembly

  • Set cooking rack to middle of the oven, and preheat to 350 degrees.
  • Lightly oil a 9 x 13 baking dish.
  • Put a very thin layer of sauce across the bottom of the dish.
  • Arrange one layer of zucchini slices
  • Spread one third of the sauce over the zucchini, followed by one third of the ricotta mixture.
  • Repeat the previous 2 steps.
  • Spread the shredded mozzarella, followed by the grated parmesan.
  • Arrange sliced tomatoes and fresh basil leaves over top.
  • Place lasagna into oven, and bake for 30 minutes, or until top starts to turn golden around edges.
  • Remove from oven when ready, and let cool for 15 minutes before cutting and serving.

Chocolate Bourbon Latte

Felt like a warm cocktail the other evening, something that would fit in with the Keto diet that I’ve been on since July.

What I came up with was delicious!

Chocolate Bourbon Latte

Course Drinks
Keyword bourbon, coffee
Prep Time 3 minutes
Total Time 3 minutes
Servings 1
Author Me

Ingredients

  • 1.5 oz 100 Proof Bourbon (I used Old Grandads)
  • 1 shot espresso (a double shot)
  • 3/4 cup 33% Whipping cream steamed
  • 6 drops Bittermens Xocolatl Mole Bitters

Instructions

  1. Add a freshly pulled shot of espresso to your favourite coffee mug or cup, along with your favorite bourbon and the Bittermens bitters

    Steam the whipping cream until nice and hot, with good microfoam

    Add to your mug and enjoy!


Cold Brew Cocktails

Made up a tasty cold brew cocktail this evening:

2 oz. Old Grandad Bourbon

1 oz. Cold brew coffee

1/2 oz. Maraschino liqueur

couple dashes Xocolatl Mole™¬†bitters

lemon peel

 

Mix the first 4 ingredients in a mixing glass half full of ice.  Pour over a large ice cube in your favourite whiskey glass and garnish with a strip of lemon peel.