Orange Yogurt Smoothie

Orange Yogurt Smoothie

Orange Yogurt Smoothie

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Orange Yogurt Smoothie in a tall stemmed glass garnished with orange zest and a straw.

 

Creamy and delicious with a subtle orange flavour makes this Orange Yogurt Smoothie wonderful for breakfast, a quick and easy energy boost or post-workout sipper.

 

Peeled and wedged oranges on a cutting board with a basket of oranges in the background.

 

Using fresh oranges is key as they provide a freshness that canned oranges just can’t. It’s also important not to skip the skim milk powder too. This small addition not only adds to the creaminess but it also adds a little extra protein and nutrition without having a heavy protein powder taste.

Segmenting the oranges can be a bit fussy, but it’s quite simple to do. Once you do it a few times you’ll be a pro at running your knife along the flesh taking off the right amount to get all the pith.

 

 

This lovely smoothie is super quick and easy and can be ready in minutes as you rush out the door in the morning. Having the oranges peeled and segmented in advance will also help speed things up when time is tight. Enjoy!

 

Orange Yogurt Smoothie in a tall stemmed glass garnished with orange zest and a straw.

Orange Yogurt Smoothie
Print Recipe
    Servings Prep Time
    2 people 15 minutes
    Servings Prep Time
    2 people 15 minutes
    Orange Yogurt Smoothie
    Print Recipe
      Servings Prep Time
      2 people 15 minutes
      Servings Prep Time
      2 people 15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Cut the peel off the oranges by cutting off the top and bottom to the flesh. Then run your knife down the sides along the flesh removing the sides in large strips.
      2. Segment the orange by running your knife along the membrane on both sides of each segment which will loosen it from the orange.
      3. Place oranges and remaining ingredients in a blender and blend until smooth and creamy.
      4. Pour into desired glasses and serve immediately.
      Recipe Notes

      -recipe yields approximately 650ml-700ml depending on the amount of ice added.

      -cutting the peel off instead of simply peeling it with your fingers ensures there will be no pith left on the flesh.

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      Strawberry Hibiscus Syrup

      Strawberry Hibiscus Syrup

      I’m getting older you know!  But the benefit of this, is the chance to have a party.  So that’s just what my husband did for me this year on my recent birthday.   Along with my extra year of age, I also received many wonderful gifts that day.  One of which was a Mexican food basket that contained great items such as fresh tomatillos, corn husks and chipotle peppers in adobo. But the one ingredient that really got my attention was the dried hibiscus flowers.  I knew right away that I wanted to use this product for a blog post and set to work on making a lovely, richly infused Strawberry Hibiscus Syrup.

       

      Dried hibiscus is just that, hibiscus flowers that have been dried, and probably most common for making tea.  When steeped, it has the most amazing deep purplish- red colour and tart berry like taste.  Perfect for beverages, hot or cold, jams, and sauces.  Strawberry Hibiscus Syrup is slightly tart and fruity with a hint of sweetness.  It’s amazing on pancakes, ice cream, cake, yogurt and fruit.  A little thicker than a simple syrup, but go on and stir it into a vodka cocktail, champagne or punch as well.  That’s if it makes it past the pancakes and ice cream of course…..enjoy!

      Recipe source for Strawberry Hibiscus Syrup:  Compelled To Cook

      Strawberry Hibiscus Syrup
      Print Recipe
        Servings Prep Time
        2 1/2 cups 10 minutes
        Cook Time Passive Time
        30-35 minutes 90 minutes
        Servings Prep Time
        2 1/2 cups 10 minutes
        Cook Time Passive Time
        30-35 minutes 90 minutes
        Strawberry Hibiscus Syrup
        Print Recipe
          Servings Prep Time
          2 1/2 cups 10 minutes
          Cook Time Passive Time
          30-35 minutes 90 minutes
          Servings Prep Time
          2 1/2 cups 10 minutes
          Cook Time Passive Time
          30-35 minutes 90 minutes
          Ingredients
          Servings: cups
          Instructions
          1. In a medium sauce pan bring water to a simmer. Add dried hibiscus and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10-15 minutes, stirring once or twice. Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
          2. Return liquid to the pot and add frozen strawberries along with any juice and sugar. Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15-20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
          3. Mix cornstarch with 1 tbsp cold water until dissolved. Add to syrup, stirring constantly until mixture is fully combined and has returned to a boil. Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
          4. Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
          Recipe Notes

          -Yields approximately 2 1/2 cups of syrup.

          Almond Peaches

          Almond Peaches

          These amazing Almond Peaches are adapted from Smitten Kitchen, who adapted it from Nigel Slater.  Tender peaches with a thick layer of almond crumble, the kind that has enough butter to make it packable.  It’s the best kind, baking up golden and crunchy. I’ve made the recipe with the opt ins that Deb suggests, such as the oatmeal and cinnamon. I enjoy the oatmeal in the mix, and it gives me the rationale I need to eat them for breakfast.  The almonds retain their crunch and provide a wonderful nutty taste that plain oatmeal just can’t deliver.  Almonds, butter and sugar make the most amazing topping, and what better way to enjoy it, than on fresh peaches. I’ve chosen to cook mine in a cast iron skillet on the grill, enjoying a warm dessert without heating up the house during the summer.

          I’ll let you in on a little secret, I make the almond topping and bake it over sliced peaches like a fruit crumble and eat it with yogurt for breakfast.  Definitely on the dessert end of the scale for breakfast, but trust me, adding tart yogurt makes one heck of a yummy breakfast. I’ve made the crumble numerous times, using it on both sliced and halved peaches, but almost always, it’s made for myself (I’m selfish that way), for breakfast, with yogurt, vanilla or coconut Greek yogurt to be precise.  Believe me, it’s a breakfast worth getting up for, and you just might become as selfish as me.  But don’t get me wrong, this recipe is a simple, yet delicious dessert with ice cream or a dollop of whipped cream. Enjoy!

          Recipe for Almond Peaches adapted from Smitten Kitchen, Almond-Crisp Peaches

          Almond Peaches
          Print Recipe
            Servings Prep Time
            8 peach halves 20-25 minutes
            Cook Time
            40-50 minutes
            Servings Prep Time
            8 peach halves 20-25 minutes
            Cook Time
            40-50 minutes
            Almond Peaches
            Print Recipe
              Servings Prep Time
              8 peach halves 20-25 minutes
              Cook Time
              40-50 minutes
              Servings Prep Time
              8 peach halves 20-25 minutes
              Cook Time
              40-50 minutes
              Ingredients
              Servings: peach halves
              Instructions
              1. Preheat grill or oven to 350℉. If using grill, turn on side burners only, cooking peaches in the centre over indirect heat.
              2. Using a food processor, blend almonds, sugar and spices until a course crumb is achieved. Add oatmeal and pulse several times to combine. Add butter and pulse until mixture is evenly mixed and crumbly.
              3. Wash peaches, cut in half vertically and remove pit. Lay peach halves cut side up in a cast iron skillet, trimming bottom slightly if needed to make peaches sit flat. Scoop 3tbsp (lightly packed) crumb mixture onto each peach half. Press down mixture until flat and covering entire peach half. Place in centre of grill using indirect heat or alternatively place in oven and cook for 40-50 minutes until peaches are tender and crumble is golden and crisp.
              4. Remove from heat and allow to cool slightly for warm peaches. Serve with ice cream, sweetened whipped cream or yogurt.

              Red Currant Raspberry Jelly

              Red Currant Raspberry Jelly

              Just a touch of tart and a whole lot of berry sweetness is what this gorgeous Red Currant Raspberry Jelly is. Sadly, fresh currants are very seasonal and a little difficult for me to find. Many years ago I had a neighbour take me to a friends who had many berry bushes including black currant. From those black currants and raspberries I made a jelly. It had fantastic flavour and a deep rich red colour. It became my husbands new favourite thing to put on toast. Needless to say it didn’t last long and ever since he has been asking me to make it again.

              My first problem was finding fresh currants, so I sent out a post on Facebook. I will admit that even though I’m a blogger, I am not a big fan of Facebook, rather I’m not a big fan of having to have a personal profile to have a blogging page. But on this day Facebook became my hero, if only for a short time, because right away I had a co worker tell me where I could find currants. Currants that were merely minutes away and I was thrilled to say the least.

              Since I’m only an occasional canner and the first currant jelly was made well before my blogging days of saving everything and making notes, there was no recipe to be found. So I adapted/combined the raspberry and currant jelly recipes from Bernardin canning books. The result is a gorgeous vibrant red jelly that’s sweet with just a hint of tartness from the currants and rather fantastic on a toasted english muffin. Enjoy!

              Recipe source for Red Currant Raspberry Jelly:  Compelled To Cook

               

              Red Currant Raspberry Jelly
              Print Recipe
                Servings
                9 250ml jars
                Servings
                9 250ml jars
                Red Currant Raspberry Jelly
                Print Recipe
                  Servings
                  9 250ml jars
                  Servings
                  9 250ml jars
                  Ingredients
                  Servings: 250ml jars
                  Instructions
                  1. In a large heavy pot add currants, raspberries and water. Bring to a simmer and cook for 10 minutes, mashing fruit as it cooks down. Remove from heat and strain through several layers of cheese cloth or pour into a jelly bag. Allow liquid to drip out over several hours or preferably overnight. Gently press solids to retrieve the last bit of liquid, being careful not to over squeeze the fruit as squeezing the fruit will bring out the bitterness in the skins.
                  2. Prepare canner, jars, snap lids and bands and assemble all necessary equipment such as tongs and towels prior to starting. Wash and rinse jars, snap lids and bands. Place jars on a rack in your canner. Fill with water to 1" above the jars. Heat until water reaches 180℉. Keep warm until ready to use. In a small pot add snap lids and cover with water. Heat until water reaches 180℉, keep warm until ready to use.
                  3. To a large heavy pot add 7 cups of sugar, 6.5 cups of juice, and 2 tsp lemon juice. Bring to a rolling boil and add pectin. Continue with a rolling boil for a full minute. Remove from heat and skim foam. Immediately pour hot jelly into prepared jars leaving 1/4" headspace. Wipe rim and top with prepared lids, screwing the bands to finger tight. Place jars in prepared water bath canner, cover with lid and process for 10 minutes, adjusting for your altitude (see notes). For me it was 20 minutes. Turn off heat and allow canner to sit for 5 minutes before removing jars to a towel lined rack. Allow jars to cool undisturbed.
                  4. Remove bands and clean jar tops if needed. Re attach bands loosely and label as desired. Store in a cool dark place for up to 1 year. Enjoy!
                  Recipe Notes

                  Altitude Chart

                  1001-3000  Increase time by 5 minutes

                  3001-6000  Increase time by 10 milnutes

                  6001-8000  Increase time by 15 minutes

                  8001-10000  Increase time by 20 minutes