Pasta with Bacon and Breadcrumbs--Three of My Favorite Words & My Bittman Potluck Pick!

A busy week and no time to catalogue all of the "Things I Am Loving This Week"--my usual Tuesday feature. Instead I bring you something completely lovable--Mark Bittman's Pasta with Bacon and Breadcrumbs.

Pasta with Bacon and Breadcrumbs... Lets say it again, this time with feeling...PASTA with BACON and BREADCRUMBS! It is like poetry to the senses, sheer perfection in a bowl. Oh Mark Bittman, how I do love thee and your recipes that are so simple they are genius. Now I am no newcomer to the breadcrumbs as topping phenomenon--I eat it often, (like here and here with pasta, or here with asparagus and the countless times not accounted for on my blog when it tops my quick, go-to, delicious but not pretty to look at meal of canned tuna, lemon, garlic capers and breadcrumbs on pasta). Bittman takes breadcrumbs to a whole new level where not only are they are paired with bacon...but oh wait!...they are crisped and browned in a combination of said bacon's fat, olive oil, garlic and red pepper flakes. Yep, it is poetry...bacon-scented poetry, and the fact that it is on the table in about 20 minutes makes it all the better. If it actually makes it to the table and you don't just lean over the pan on the stove, fork in hand and shovel it (delicately of course), into your mouth.

The recipe, my April Potluck choice for I Heart Cooking Clubs can be found in "Mark Bittman's Kitchen Express" on page 151.

Bittman says, "This relies on good breadcrumbs, which mean homemade or panko."

Pasta with Bacon and Breadcrumbs

"Mark Bittman's Kitchen Express"

Boil salted water for pasta and cook it, reserving some of the cooking liquid. Meanwhile, cut bacon into small pieces and fry it in a bit of olive oil until just crisping; remove from the pan and add two or three minced cloves of garlic to the pan; cook over fairly low heat, turning until just fragrant, a couple of minutes. Toss in a cup or so of breadcrumbs and a pinch of red chile flakes; cook, stirring, until the breadcrumbs turn golden (they go fast, so you'll want to watch them). Toss the pasta and the breadcrumb mixture along with the bacon and a little of the reserved liquid. Top with some more olive oil and a bit of chopped parsley or basil.


Notes/Results: Pasta, bacon, breadcrumbs...do I really need to tell you how good this was and why? It is simple genius. I pretty much made it as the recipe stated--with the exception of some extra garlic and a big pinch of red pepper flakes. With so few ingredients, use good ones--a good olive oil, real bacon (I used a nitrate and antibiotic-free thick cut pepper bacon--and loved the extra kick from the pepper), and fresh, flavorful garlic and basil. We can argue the merits of homemade breadcrumbs, which are great, but I firmly believe panko is the way to go here--its feathery ethereal lightness crisps up to perfection.


The right pasta is important too. I received a bag of "radiatore" pasta from Garofalo Pasta to sample and I thought this would be the perfect opportunity to try it out as radiatore are small pasta shapes that are said to resemble radiators. Their ruffled edges make them work well with thicker sauces and as I learned, breadcrumbs--as they hold the toasted crumbs in between ruffles, giving you a crispy-tender bite. The Garafalo Pasta company has been making pasta for over 200 years and produces 10% of Italy's pasta production. It can be found here in the United States at grocery stores and even Costco on the west coast. The pasta worked well in this dish, holding its shape well and was tender and good. Thanks to Garafalo Pasta for allowing me to try it.

No complaints about this dish at all--it was perfect. (OK, maybe next time I might add some capers to it, but caper-love is just my issue. Trust me even without them, it is still pretty darn perfect!)

You can see what the other IHCC participants are picking for their Potluck dishes by going to the IHCC website here and following the links.

Besides going to IHCC, such pasta goodness must also be shared at Ruth's Presto Pasta Nights, hosted this week by Cynthia of Kitchen Slave. You'll want to check out the PPN round-up at her blog on Friday for all kinds of yummy pasta creations.

My "Things I Am Loving This Week" feature will be back next Tuesday!

Creamy Potato and Smoked Salmon Soup for Souper (Soup, Salad & Sammie) Sundays

I had some smoked wild salmon in the freezer to use up and a Donna Hay recipe for Creamy Potato and Smoked Salmon Soup from "The Instant Cook" marked to try, but the resulting soup ended up somewhat different than Donna's version. Among other changes, I added extra leek and potato and put in some celery, only pureed about 1/3 of the soup to leave in some good chunky bites, and replaced the 3 cups of milk with an extra cup of stock and a can of lite coconut milk. The resulting soup--still creamy and delicious but different and now dairy-free. My changes are in red below.


Creamy Potato and Smoked Salmon Soup

Adapted from "The Instant Cook" by Donna Hay

(Serves 4)

2 tsp vegetable oil (used olive oil)

1 leek, chopped (used 3 smallish leeks)

(2 celery ribs, chopped)

2 potatoes (900 g / 1 3/4 lb), peeled and chopped (used 6 small Yukon Gold potatoes)

4 cups (2 pints) chicken stock (used 5 cups of homemade chicken stock)

3 cups (24 fl oz) milk (used 1 (15oz) can lite coconut milk)

1 1/2 Tbsp chopped dill (used about 2 Tbsp total)

3 Tbsp lemon juice (also added the zest of 2 lemons)

150 g (5 oz) sliced smoked salmon, roughly chopped (used abut 6 oz)

sea salt and cracked black pepper

Place the oil, celery and leek in a saucepan over medium-high heat and cook for 4 minutes or until soft. Add the potatoes and stock, cover and simmer for 8 minutes or until the potatoes are tender. Place (1/3 to 1/2 half of) the mixture in a food processor or blender and blend until smooth. Return the mixture to the saucepan, add the milk, dill and lemon juice and zest and heat until hot. Stir through the salmon, salt and pepper and serve.


Notes/Results: Yum! I liked the way this came together and it's a pretty quick and easy soup to make. It has a definite chowder vibe but is not too heavy, and the coconut milk adds a creaminess and flavor that works well with the tangy lemony and smoky salmon. I liked having the texture of the pieces of leek and celery and chunks of potato mixed in. With bread and a salad, a bowl of this soup makes a soul and stomach-satisfying lunch or dinner. I would make this again.




It's pretty quiet in the Souper Sunday kitchen this week but we do have Kait and Natashya and their respective delicious-looking soup and salad here.

The wonderful Kait from Pots and Plots made a spicy and hearty Mexicale Chicken and Rice Soup. She says, "This was a last minute inspiration after making a grocery run for ingredients for something else entirely. I had these two poblano peppers that I was going to turn into some kind of enchilada casserole, but then I decided to make another Mexican themed soup instead. The results were delicious and incredibly healthy, coming in at 445 calories and 1.6 grams of fat per hearty serving (makes 4)." This one has me drooling!

The salad category is represented beautifully by Natashya at Living in the Kitchen with Puppies, here with Mark Bittman's Middle-Eastern Tomato and Onion Salad, perfect for the upcoming grilling season. She says, "This is a simple summer salad, perfect for grill night. It would pair wonderfully with souvlaki-type skewers and indeed would be equally delicious piled up on a pita with the leftover sliced meat."

Thanks to Kait and Natashya for joining in this week and sharing such delicious dishes. If you have a soup, sandwich or salad that you would like to share, click on the Souper Sunday logo for all of the details.

Have a wonderful week!

Kashmir Spicy Tea: A Tasty, Zesty & Decongesting "Simple Saturday Sipper"

I fully intended to make a cocktail for my Simple Saturday Sipper but the day was cold, windy and rainy, my spring allergies were acting up and I wanted something warm and soothing. (So before I get a bunch of comments on it, I know that "cold" is a relative term but it was in the high 60's-low 70's today which is cooler than normal for Hawaii this time of year, and the wind and rain made it feel like the mid 60's so I am calling it cold!) ;-)

To find a warming, decongesting something to sip on, I pulled out one of my favorite drink books, "Drink to Your Health: Delicious Juices, Teas, Soups, and Smoothies That Help You Look and Feel Great" by Ann McIntyre. This fun book has all kinds of recipes for a variety of drinks from around the world to meet your every health need, and most of them have the added benefit of being really tasty too. I found a recipe for Kashmir Spicy Tea--with ginger, pepper. cinnamon, cloves, and coriander seeds that sounded perfect. Although called a tea, this drink is really a tisane or herbal blend and the kick comes from the ginger and spices rather than from caffeine.

McIntyre says, "According to ancient Ayurvedic principles, ginger is the most sattvic of all the spices, inducing a calm, meditative state of mind. This old Indian drink is a decoction of spices that increase circulation, help throw off fevers, and aid the body's fight against infection. It is also a great decongestant for a stuffed-up nose or congested chest." (BTW--I had to look up sattvic which is a Hindu word that basically means pure. So a sattvic food is uncontaminated, healthy, nutritious and clean and does not weaken the power or equilibrium of mind.)

Kashmir Spicy Tea

"Drink to Your Health" by Anne McIntyre

(Makes 2-3 servings)

1/2 ounce fresh ginger root, peeled and sliced

1 stick cinnamon

4 cloves

4 black peppercorns

1 tsp coriander seeds

2 1/2 cups cold water

honey to taste (optional)

lemon slices (optional)

Put the spices and water in a pan and bring to a boil. Lower the heat, cover, and simmer for 10-15 minutes, then strain. Sweeten with honey or add a slice of lemon.

Drink a cupful, as hot as possible, 3 to 6 times daily while acute symptoms last.

Notes/Results: Spicy and good with lots of exotic flavor. Between the heat of the tea and the kick of the spices, it warms the body and the soul and was a great pick-me-up for a day filled with writing and paperwork. The sweetness of the honey was a nice addition, as was a slice of lemon--so although it says optional in the recipe, I would recommend adding both. Did it relieve my congestion? Well I don't know if it was the heat, the ginger, the spices, a combination, or merely the power of suggestion--but my stuffed up nose felt a lot better after drinking the tea. I will make this again--in fact I am making another batch to drink tomorrow.

I realized I missed my two year blogiversary which was on the 14th. It's hard to imagine that it has been two years and close to 600 posts worth of cooking, photographing, eating and sharing food with all of you. Pretty funny to look back on some of those early posts too. ;-) Mahalo (thank you) to all of my readers, old and new, as you have become my friends and I appreciate your visits and comments more than you can know.

Happy Saturday and have a wonderful weekend!

Fresh Ginger and Basil Pasta--Green, Vegan, Healthy Goodness

When spring arrives my thoughts turn to fresh, green and light food like this vegan pasta dish from "Fast & Fresh Vegan Pleasures: More than 140 Delicious, Creative Recipes to Nourish Aspiring and Devoted Vegans" by Amanda Grant. I loved the idea of a pesto-style sauce but one made with fresh ginger, a bit of cilantro and some sesame and peanut oils added to the normal garlic and basil. It's dairy free and serving it with some rice pasta makes it gluten free too. I added some local multi-colored baby tomatoes for their color, and a sprinkling of sesame seeds for added texture. Using the rice noodles and preparing the sauce while the pasta is cooking means that you can have this dish on the table in under 20 minutes.

Grant says, "One of the great advantages of vegan cooking is that the flavors of fresh herbs and roots such as garlic and ginger are not masked by dairy products. They remain clean, crisp and fresh. Wherever and whenever possible, I eat garlic and ginger in their most effective state: raw. Garlic is especially good for improving the body’s immune system."


Fresh Ginger and Basil Pasta
Fast & Fresh Vegan Pleasures by Amanda Grant
(Serves 4)
Prep Time: 10 minutes / Cooking Time: 10 minutes, depending on the type of pasta

1 Tbsp peeled, roughly chopped fresh ginger
1 Tbsp cilantro
3 Tbsp fresh basil leaves
2 Tbsp finely chopped garlic
1 Tbsp peanut oil
2 Tbsp sesame oil
sea salt and freshly ground black pepper
12 oz pasta of your choice
handful of basil leaves, roughly torn

Put the ginger, cilantro, basil, garlic and peanut and sesame oils in a food processor, and process until smooth. Season with salt and pepper. Set the sauce aside.

Bring a large saucepan of water to a boil, and cook the pasta according to the instructions on the packet. Drain, return the pasta to the saucepan, and add the sauce. Toss well. Scatter fresh basil over the top, and serve.

Per serving: Calories 335, Protein 10g, Fat 6g, (Sat 1g), Carbohydrates 64g, Fiber 2.5g, Calories from fat 16%


Notes/Results: Really good--the pungency of the ginger and raw garlic is tempered by the sesame oil and it has great flavor. The sweetness of the tomatoes works really well here and makes the dish feel more well-rounded. I did add more cilantro (3 Tbsp like the basil) because one tablespoon just didn't seem like near enough, and I also added a bit of water to the sauce to thin it down. I made two servings worth of the rice pasta and felt like I had the right amount of sauce, so if I was making this for four I would double the sauce recipe. If you have to have protein (it's OK, I am not judging--sometimes I have to have it too!), shrimp, chicken or tofu would work well with the more Asian flavors. A quick and easy dish for a busy week and one that is perfect for warmer spring and summer weather--I would make it again.


I am going to send this healthy, delicious pasta to Ruth's Presto Pasta Nights event, being hosted this week by Daphne at More Than Words. Check out Daphne's blog on Friday for a round-up of the many delicious pasta dishes.

Happy Tax Day! ;-)

Anything Goes Granola for a Mark Bittman Pantry Raid (Plus Giveaway Winner!)

I don't have a regular "Things I Am Loving This Week" post but I do love Mark Bittman, our new cook at I Heart Cooking Clubs and I also love the recipe I picked, and the book it came from. And I love having a good giveaway and so I am announcing the winner of my cookbook giveaway at the bottom of this post. BTW--If you entered and must find out if you won, you can go do so but I do expect you to come back and read the post! ;-)

This week at I Heart Cooking Clubs we are celebrating spring cleaning by having a Pantry Raid, using up any excess items we have sitting around our pantries in a Mark Bittman recipe. I consider my freezer to be an extension of my pantry as I store many of my flours, nuts and dried fruits there so that they stay fresh in the warmer weather. Since I have an excess of nuts (my Mom likens me to a squirrel, storing them for winter), I thought Bittman's Anything Goes Granola would be a great way to use them up. I also had a large amount of rolled oats, dried fruits and shredded coconut on hand, and plenty of spices so this truly was a pantry raid appropriate dish.

The granola is from "Food Matters: A Guide to Conscious Eating" which is not a Bittman cookbook but rather his plan for eating in way that is good for health, weight and the planet. The book makes sense and advises eating whole foods, veggie-based meals and limiting the amount of meat consumed. (Bittman personally eats vegetarian for breakfast and lunch and enjoys meat in moderation for dinner--which helped him loose 35 pounds and improved his blood levels). The book has 75 simple recipes, which in true Bittman style allow for lots of adaptation. (It's a great book and I recommend it if you have an interest in whole food, healthy eating and cooking)

The recipe can be found in the book on pages 168-169 or a version of it can be found at the New York Times site, here. My specific ingredients/adaptations are in red below.

Bittman says, "Granola is a versatile snack and breakfast food. Unfortunately most packaged stuff is usually too sweet, more like candy than cereal. Though some of the smaller production brands are nice, it remains worth making and customizing your own. Usually granola has a high proportion of rolled oats, but you can add different rolled grains like wheat, rye or kamut. Play with the flavor by tossing different nuts and seeds into the mix, adding a teaspoon of vanilla or ground spices like cinnamon, ginger, cardamom, or nutmeg (alone or in combination), or using any chopped dried fruit--dates, cranberries, cherries, blueberries, apricots, pineapple, crystallized ginger, or banana chips."

Anything Goes Granola
"Food Matters" by Mark Bittman
(Makes about 9 cups)

5 cups rolled oats (not quick-cooking or instant) or other rolled grains
3 cups mixed nuts and seeds, (I used a mix of chopped walnuts, pecans, mac nuts, sliced almonds, pumpkin seeds, sunflower seeds, & flax seeds)
1 cup dried unsweetened shredded coconut
1 teaspoon ground cinnamon, or other spices to taste (I used 1 tsp each of cinnamon and cardamom, and 1/2 tsp each of ground ginger & orange zest)
1/2 to 1 cup honey or maple syrup, or to taste (I used a mixture of both & about 3/4 cup)
salt
1 tsp vanilla, optional
1 to 1 1/2 cups raisins or other chopped dried fruit (I used a mix of 1 1/2 cups of dried pineapple, papaya & cranberries)

Heat oven to 350 degrees F. In a large bowl, combine the oats, nuts and seeds, coconut, cinnamon, sweetener and vanilla if using; sprinkle with a little salt. Toss well to thoroughly distribute ingredients. Spread the mixture on a rimmed baking sheet and bake for 30 minutes or a little longer, stirring occasionally. The granola should brown evenly; the browner it gets without burning, the crunchier it will be.

Remove pan from oven and add raisins or other dried fruit. Cool on a rack, stirring now and then until the granola reaches room temperature. Put in a sealed container and store in refrigerator; it will keep indefinitely.

Notes/Results: Yum! Every time I make granola, I wonder why I ever buy it--it is just so good when you make it yourself. This is a good base recipe, although I am glad I added more spices than the recipe called for as it was perfect with the three teaspoons, I don't think one teaspoon would have been near enough. I liked the mix of honey and pure maple syrup which along with the spices, vanilla and salt gave a lot of layers of flavor. I love the pre-chopped no-sulfite. low-sugar dried pineapple and papaya I buy from my local co-op and the mixture of fruit was great--the cranberries added some nice tartness. The recipe makes a lot of granola which keeps well and is great topping yogurt, or eaten with milk (or almond milk as in the photo above), or just grabbed by the handful to snack on. (Bittman also has a recipe for Fruit and Cereal Bites in the book that you can use it in). You also can reduce the amount you make, or like me, make it all and give some away--it makes a great hostess gift. A keeper recipe and one to play around with different fruit, nut, seed and spice combinations.

You can check out how the other IHCC participants cleaned out their pantries and find out what they made by going to the IHCC site here.

***Giveaway Winner***

I am happy to announce the winner of my recent giveaway who will receive their own copy of "The Mediterranean Diabetes Cookbook" by Amy Riolo. I wish I could give each of you this fabulous book. Since we kick it old school here, I wrote down the names of everyone who left a comment about why they wanted to win, tweeted the giveaway, or was a follower or started following Kahakai Kitchen (one entry slip for each of those actions and comments), and then I randomly drew out one name.

And the winner is:

It is Kristen from Whatcha Eatin'? Congratulations Kristen! If you email me at debinhawaii@gmail.com with your shipping address, I will get the book out to you this week. Thanks to everyone who entered.

Have a wonderful rest of your week!

Leek, Saffron and Chickpea Soup for Souper (Soup, Salad & Sammie) Sundays

Looking for an easy, lighter soup this week, I found this Leek, Saffron and Chickpea Soup in "Zest" by Michele Cranston. It's a simple soup, with just a few ingredients but a great way to use some of the saffron and chickpeas in my pantry and take advantage of some leeks I just bought. It was good until I added the lemon juice from the lemon zested for the recipe and some chorizo "croutons" which elevated it to great.

Leek, Saffron and Chickpea Soup

"Zest" by Michele Cranston

(Serves 4)

2 Tbsp butter

15 saffron threads

3 leeks, cleaned and finely diced

1 lemon, zest peeled into thick shapes

1 carrot, peeled and grated

3 Tbsp roughly chopped flat-leaf (Italian) parsley

1 litre (4 cups) chicken stock

1 x 400 g (14 oz) tin chickpeas, drained and rinsed

Heat the butter and saffron threads in a large saucepan over a medium heat. Add the leeks when the butter begins to bubble and cook until they are soft and transparent. Add the lemon zest, carrot and parsley and cook for a further minute before adding the stock and chickpeas. Bring to the boil then reduce the heat and simmer for 15 minutes.


Notes/Results: A great little soup--it goes together quickly and is filling without being heavy. The leeks and carrots add a nice sweetness which plays off of the richness and slight bitterness of the saffron, and the chickpeas add good texture. The lemon zest did add some acidity and brightness to the dish, but I thought the soup's flavor really benefited from adding the juice of the lemon too. There is something about the pairing of saffron and chorizo that really works so I sliced some thinly and sauteed it in just a touch of olive oil to serve as "croutons" on top of the soup. This soup could be made vegetarian using olive oil in place of the butter, veggie stock and omitting the chorizo topping and using a bit of paprika instead.




Now let's see who is in the Souper Sunday Kitchen this week:

So nice to see my friend and co-host of Cook the Books, Rachel, The Crispy Cook here this week. Rachel combined her loves of reading and cooking for an exotic Persian Lentil Soup with Sumac and Yogurt inspired by "Pomegranate Soup" and "Rosewater and Soda Bread" by Marsha Mehran. Having read these two fun foodie novels myself, I love her interpretation. Rachel says, "Pomegranate Soup contained a recipe for Red Lentil Soup, but I didn't have a couple of the ingredients in my cupboard, so I turned to this similar recipe and made up a batch of comforting soup for a delicious Middle Eastern meal last week. Topped with a blob of Greek yoghurt, a sprinkling of ground sumac and some fried shallots from the Asian Market (not so traditional, but very tasty), this was a winning recipe."

A warm welcome to Tigerfish of Tezcape--An Escape To Food, joining us from California and making her first appearance at Souper Sundays this week and with a savory Chinese (Napa) Cabbage Soup Coooked with Pork Bones. Tigerfish says, "My variations with Chinese cabbage, also known as Napa Cabbage, Wong Bok cabbage or 大白菜 (Da Bai Cai) include using them as a vegetable wrap (Note: Comparing to round cabbage, I prefer Napa cabbage as wraps as they take shorter time to cook), having them steamed, or stir-fried and using them in soups. Napa Cabbage can make a soup very tasty as it has tonnes of natural sweetness. It is also known as "king of vegetable" with its high vitamin and mineral contents. It has high dietary fiber, especially digestible fiber after being cooked. This is one easy, tasty and nutritious soup that everyone can make at home." Nice to have you with us!

Reeni from Cinnamon Spice & Everything Nice is here and says, "I have a healthy, hearty, satisfying recipe today for Coconut Chicken Soup with Wild Rice. It is not the traditional chicken & rice soup you might remember from your childhood. This is a modern, re-invented version with coconut milk and edamame. Of course the more familiar, classic flavors like carrots, celery and corn are still there. Coconut milk has tons more flavor than milk, half & half or heavy cream and adds a rich, silky 'body' to this soup. The wild rice is kind of chewy, nutty and since it's a whole grain a whole lot better for you than white rice. I know that some of you will think the cinnamon and nutmeg are strange additions. But it's just a pinch. No one will detect their presence and it does nice things for the cream flavor."

Eastern Canada has apparently not heard that it is spring, so as a cure for some cold weather and snow that popped up, Natashya from Living in the Kitchen with Puppies made soup. She says, "Snow. You heard me. Yesterday it snowed.A week ago I was at the beach with the pups, having my first soft-serve of the season and yesterday it snowed. Mother Nature is a tease - I guess I should just be happy that there was no accumulation.. but my happiness does not come that easy. Well, I suppose it has to come back at some point, and today is looking a little more promising than yesterday.. but it is still soup weather. So today I have Broccoli Soup with Chive-Cayenne Oil, perfect for pairing with some rustic country bread. Enjoy!"

We have one lone salad this week from Kim at Stirring the Pot, and what a gorgeous salad it is! About this Mache Salad with Cilantro Ginger Vinaigrette, Kim says "Awhile back, I bought a cookbook that was completely dedicated to salad dressings. Hungry for salad, I located that salad dressing cookbook, dusted it off and got creative. I had some Mache, or Lamb's Lettuce, in the refrigerator as well as a bunch of cilantro, a good-sized chunk of ginger, and some fresh-squeezed lime juice left over from my lime pudding cakes. I spotted this recipe for Cilantro Ginger Vinaigrette and put all of those leftover ingredients to good use in this recipe for salad dressing. Making my own salad dressing isn't something that I do too often, but I think that is going to change."

Great creative soups and a wonderful salad from good friends, old and new. Thanks to Rachel, Tigerfish, Reeni, Natashya and Kim for joining in this week. If you have a soup, salad or sandwich you would like to share just click on the Souper Sunday logo on the side bar for all of the details.

*****Giveaway*****

Don't forget to read my cookbook review and enter my giveaway for a chance to win a copy of a wonderful new cookbook: "The Mediterranean Diabetes Cookbook" by Amy Riolo. Filled with delicious recipes, this book is for everyone who loves good, healthy food.

You can get the details for how to enter here. (There are three different ways to enter for three chances to win!)

This giveaway is open to everyone and the deadline for entering is Monday, April 12th.

Have a happy week!

A Berry Good Rice Milk Smoothie and Healthy "Simple Saturday Sipper"

This Berry Good Rice Milk Smoothie is a quick, easy and healthy "Simple Saturday Sipper" that works for breakfast or an afternoon snack. It came about because I was craving something cold, creamy, fruity and good--plus I wanted to use up some packages of frozen strawberries and blackberries that kept falling out when I opened the freezer. ;-) Since I am spending some time experimenting with being dairy-free, I used a vanilla rice milk but you could use any milk or milk alternative you like.

Berry Good Rice Milk Smoothie

by Deb, Kahakai Kitchen

(Makes 2 1 & 1/2 cup servings)

1 cup ice (plus extra if needed)

1 cup Vanilla Rice Milk (plus extra if needed)

1 tsp vanilla extract

1 cup frozen strawberries
1 cup frozen blackberries

Put ice, rice milk and vanilla in blender. Pulse blender for 30 seconds to break up ice and then blend on high for approximately 45 seconds--until mixture reaches a slushy consistency. Add strawberries and blackberries and pulse for 30 seconds to chop berries, then blend on high for another 45 seconds. If milkshake is too thin add more ice, or if it is too thick, add more rice milk to get it to your desired texture.

Pour into 2 glasses, garnish with mint or fresh berries and enjoy.


Notes/Results: Fruity, refreshing and good--this smoothie hit the spot for an afternoon slump. Strawberries are high in vitamin C, fiber and antioxidants and blackberries have similar qualities, plus they are good sources of vitamins E and K. With the rice milk it's about 129 calories in a 12 oz serving or 86 calories for a cup, so it's good on the waistline too. Purple goodness in a cup!

*****Giveaway*****

Don't forget to read my cookbook review and enter the giveaway for a chance to win a copy of a wonderful new cookbook: "The Mediterranean Diabetes Cookbook" by Amy Riolo. Filled with delicious recipes, this book isn't just for those concerned with diabetes, it is for anyone who loves good, healthy food.

You can get the details for how to enter here.

This giveaway is open to everyone and the deadline for entering is Monday, April 12th.

Happy Weekend!