Tangerine Dream Smoothie

Our local grocery store (Alfalfa’s) has a smoothie bar and every once in a while they’ll set out samples. Recently they had not one but three flavors to sample, and I debated which brightly-colored mini cup to take. I finally landed on tangerine, even though orange is not typically my favorite flavor. Immediately, I was reminded of a story about Orange Julius I post to this blog years ago. It was creamy, with citrus punch and a touch of vanilla. It was a throw-back, a reminder of orange cream soda and orange creamsicles and childhood. It was nostalgia. But, flavor-wise, even better, because it was made with tangerines at peak citrus season. So, I took that inspiration and ran with it, adding a little coin of ginger because I couldn’t help myself.

Tangerine Dream Smoothie

Published February 20, 2020 by Caitlin Sherwood

Serves: 1-2   |    Active Time: 10 minutes

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Ingredients:

2 tangerines, 2 minneola tangelos, or 1 sumo citrus, peeled

1/2 cup plain yogurt or vanilla yogurt

1/4 cup milk of choice

1 banana, peeled and roughly chopped

5-6 ice cubes

1 nickle-sized slice of ginger

Optional: 1 scoop plain, unsweetened collagen or whey protein powder

Optional: 2 tablespoons unsweetened desiccated coconut

Optional: Small drop vanilla extract

Directions:

1. Place all ingredients in the blender and secure lid on blender jar. Puree until completely smooth.
2. Pour into serving glasses and enjoy cold. 

Cinnamon Pecan Almond Butter

Almonds, pecans, and a dash of cinnamon. That's it: three ingredients is all you need to make this lusciously smooth nut butter, one that is far superior than anything you'll find in a store. And it's not just superior because you're left with a victorious sense of "I made that!" ... it's seriously creamy, with a flavor that leaves you wanting the whole jar for dessert.

Some almond butters are thick: they stick to the top of your mouth and clump up when spread on toast. This is not one of those almond butters. Thanks to the addition of pecans, which are naturally buttery, this almond butter is smooth and creamy.

Pecans have a natural sweetness which sometimes tastes a bit like caramel to me.

That caramelly taste is paired perfectly with a touch of cinnamon -- which is also naturally sweet - and the whole trio goes amazing well on a sliced apple (the combo is reminiscent of apple pie), a banana (I have long had "caramel banana crepes" on my list of recipes to create, but spreading nut butter on a banana is far easier), toast, oatmeal...I could go on... and don't forget straight from a spoon!

And the magic is all in those pecans. 

So why even bother with adding almonds? Well, they're cheaper for one. And that texture we were talking about before actually helps out here: pecan butter can be a runny when it's just pecans. Almonds balance that out.

So, there you have it: dreamy, creamy, caramelly cinnamon pecan almond butter. Eat up! 

Cinnamon Pecan Almond Butter

Published June 5, 2018 by Caitlin Sherwood

Yields: ~1-1/2 cups nut butter   |    Total Time: 20 minutes

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Ingredients:

220g almonds 

150g pecans 

1/2 teaspoon cinnamon

Directions:

1. Preheat oven to 350°F. Spread pecans and almonds out in a single layer on a sheet pan, and place in oven for about 5 minutes, until nuts are fragrant and golden. Side aside to cool for about 15 minutes.
2. Place nuts and cinnamon in a high-powered blender. I use a Blendtec with the Twister Jar because the lid also scrapes the sides as you go. Place lid on blender and blend on high (or work your way up to speed 10), blending for a minute at a time, and then turning the blender off to scrape the sides. Repeat this process until the nut butter is smooth and velvety. Note: If you place the nuts in while they are still hot, they will get even hotter in the blender — you may see steam in the blender. If you do, let the nut butter cool off before you taste it to avoid burning your tongue!
3. Scrape nut butter into a jar with an air-tight lid. Great on apples, bananas, toast, or by the spoonful!

Green Chile Smother Sauce

This green chile smother sauce was created for a good friend after we went to a Mexican restaurant and fell in love with their smother sauce. The Mexican restaurant is a little hole in the wall across the street from the DMV. You wouldn’t think much of that little restaurant if you were just driving by, but those that know it love it. The burritos come stuffed full of ingredients, making them bigger than anyone person could ever really need. And key to this story, each burrito gets coated in smother sauce.

What is smother sauce, you ask? Well, it’s a sauce, for smothering. But it can be used in a kajillion ways (I’ll share some ideas later in this post). Mostly, it’s a spicy sauce that you can pour over burritos, tacos, eggs—really anything. 

This green chili sauce is really similar to what you would use in my Pork Chile Verde. It is the sauce to smother every burrito, tamale, and taco with. Basically, it is everything. Still need ideas for how to use it? 

• Green enchilada sauce (do you have leftover turkey still? Enchiladas are the answer)

• Green eggs in purgatory

• A hot sauce for your breakfast (fried eggs or omellete)

• Serve as a salsa

• Slow Cooker Pork Chile Verde (use this sauce in place of the tomatillo, onion, garlic blend that the recipe calls for: they are pretty much the same thing)

• A starter for guacamole

• A smother sauce for burritos

...just to name a few.

Green Chile Smother Sauce

Published November 21, 2017 by Caitlin Sherwood

Serves: 6   |    Total Time: 20 minutes

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Ingredients:

• 8 medium sized tomatillos
• 4 cloves garlic 
• 1 yellow onion
• 1 tablespoon avocado oil
• 2 cans hatch green chiles (I use the hot ones, but feel free to use mild if you prefer)
• 1/2 cup cilantro 
• 1/2 teaspoon ground black pepper
• Juice of 1 lime 
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon dried oregano

Directions:

1. Preheat your over to 475°F. Peel the papery outer skins from the tomatillos, wash them, and slice them in half. Cut the onion into 4 to 6 large wedges. Arrange them all on a sheet pan along with the garlic cloves. Brush with 1 tablespoon avocado oil, and place in oven. Roast until the tops of the tomatillos are browned, 10-15 minutes.
2. Add roasted tomatillos, onions, and garlic to a blender along with canned green chiles, cilantro, lime, spices (cumin, coriander, oregano, and optional cayenne), salt, and pepper. Puree. Mixture should be similar to a less chunky salsa.
3. Store sauce in jars until ready to use. Stays good in fridge for 1 week.