BREAKFAST IN A GLASS
1 cup milk
½cup plain yogurt
½cup creamy peanut butter
1 banana, cut into pieces ¼ cup wheat germ
¼ cup peanuts 1 tbsp. honey
2 cups ice cubes.
In blender container, combine all ingredients in order listed. Place cover on jar. Pulse several times for about 5 seconds, each to blend ingredients and begin crushing ice. Using speed “ 4” blend until smooth and well blended, about
30 seconds. Turn blender off and serve immediately. Makes about 4 cups.
MANGO PINEAPPLE SALSA
1 small red pepper, seeded and cut into ¾ inch chunks ½ small purple onion, cut in
2 to 3 medium jalapeños, seeded and quartered
3 large cloves garlic Juice of 1 lime
11⁄2 cups fresh pineapple, cubed
2 medium golden mangoes, cubed ½ cup fresh cilantro leaves
In blender container, combine pepper, onion, jalapenos and garlic. Place cover on jar. Pulse several times for about 5 seconds, each; to chop ingredients. Add remaining ingredients and pulse several times until vegetables are chopped and mixture is blended.
Cover and refrigerate until ready to serve. Serve with tortilla chips.
Makes about 4 cups.
BALSAMIC TOMATO VINAIGRETTE
1 small purple onion, cut in
1 small tomato, cut in
3 tbsp. Balsamic vinegar
¼tsp. salt
¼tsp. black pepper
⅔ cup olive oil
In blender container, combine pepper, garlic and tomato. Place cover on jar. Pulse several times for about 5 seconds, each to chop ingredients. Add vinegar, salt and pepper. Replace cover on jar. Remove lid cap. With blender running add oil through opening in a slow, steady stream until mixture is completely blended. Cover and refrigerate until ready to serve.
Use as dressing for crisp green salad or to marinate cooked vegetables such as asparagus or broccoli.
Makes about 1¼ cups.
PEA AND POTATO BISQUE 1 small onion, chopped
2 medium cloves garlic, minced
2 tbsp. butter or margarine
4 cups chicken broth or stock
2 cups cubed peeled potatoes
½tsp. ground ginger
½tsp. salt
¼tsp. black pepper 1½ cups frozen peas
¼cup loosely packed parsley leaves ½ cup heavy cream
In medium saucepan, cook onion and garlic in butter over medium heat until tender. Add chicken broth, potatoes ginger, salt and pepper. Bring to boil. Cover and simmer 8 minutes. Add peas and parsley; continue cooking until potatoes are tender. Remove from heat and let stand at least 5 minutes.
Spoon about 2½ cups soup mixture into blender jar. Cover and remove lid cap; replace it ajar with open side facing away. Cover lid with cloth. Blend on speed “1” until creamy and smooth. Pour into measuring cup. Repeat with remaining mixture until all is pureed. Return soup to saucepan; stir in cream. Heat, stirring; do not allow bisque to boil.
Serve with a dollop of sour cream, if desired. Garnish with additional chopped parsley. Makes about 6½ cups.
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