I’m back with some holiday colors smoothie style!

I took an unplanned hiatus from the blog.  It was a whirlwind of a summer with cooking and CSA food.  I guess I just crashed after it was over to take time for other things.  Thank you to my loyal followers for checking in every once in awhile.  I apologize for there being nothing but oldies.

I also need to reorganize the blog and create an index so, hopefully, I’ll get to that soon.

But I am back and am going to have some winter meal ideas, Christmasy ideas, and some polls!  So here..we…go!

Here is a holiday smoothie idea to add some festive colors in the form of raspberries, spinach, banana, and yogurt.

Blend one banana, about a cup of frozen raspberries, a big handful of spinach, and about a half cup of plain yogurt.  You may want to add milk if your yogurt is thick.

I like to use Velvet View Farmstead yogurt, which is an Ohio farm and is only sold in Ohio.  It has no preservatives or additives. While it is plain yogurt, it is a very pleasant taste, unlike other plain yogurts I have tasted.  It is also more liquidy which is why it is perfect for a smoothie.  It is whole milk yogurt so you can’t go crazy and eat the whole quart at once!

So yummy!


Raspberry Chicken

I was determined to make a savory raspberry dish because I loved the apricot chicken I made about a month ago.  I could not find a recipe that used fresh raspberries with chicken.  They all used raspberry jam.  So I just mashed up some raspberries and called it jam.  The flavor was great.  Definitely tasted the raspberry, but it wasn’t sweet.

This is a pressure cooker recipe, but you can cook on stove.  I’d put it in a covered pot on the stove top at low to medium heat, and let it simmer until the chicken is cooked through.

I’m posting a picture but it’s really not much to look at.  I served it with broccoli, but the broccoli didn’t make it into the picture!

  • 1/2 cup red wine
  • 1/2 cup vinegar
  • 1/2 to 1 cup raspberry “jam”
  • 2 tablespoons soy sauce
  • 2 to 3 tablespoons honey
  • 1 clove garlic, minced
  • 1.5 lb chicken breast

Mix together red wine, vinegar, raspberry jam, soy sauce, honey, and garlic. Stir until well combined. Taste and adjust sweetness to your personal preference. Pour mixture over chicken and let it marinate at least 4 hours (preferably overnight) in the refrigerator.
Cook in pressure cooker on high for 12-15 minutes.   If a thicker sauce is desired, boil sauce in uncovered pot until it thickens.

Family Fun in the Sun

There weren’t many posts this week because our family was in sunny Marblehead, Ohio.

We climbed some rocks.

And went swimming.

And fed animals from our car at the African Safari Wildlife Park.

We were on vacation from our CSA as well, so I don’t have the weekly post on what we received.  But we did go raspberry picking today at Rosby Berry Farm.

Hopefully, I’ll have some good raspberry recipes to post using some of the 6 quarts we picked.  The berries were so plentiful, we picked quite a few.