Samanta - The Ultimate Blender Cookbook: 100 Recipes For Smoothies,Soups, Sauces, Infused, Coktails and More
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- Book:The Ultimate Blender Cookbook: 100 Recipes For Smoothies,Soups, Sauces, Infused, Coktails and More
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1 tablespoon butter, or more to taste
1 tablespoon olive oil
1 small yellow onion, chopped
1 large clove garlic, minced
2 large English cucumbers, peeled and thinly sliced
2 small zucchinis, peeled and thinly sliced
3 cups vegetable broth
Step 1
Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to mediumlow, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes.
Step 2
Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.
Per Serving:
150.5 calories; protein 3.4g 7% DV; carbohydrates 15g 5% DV; fat 9.3g 14% DV; cholesterol 10.2mg 3% DV; sodium 500.2mg 20% DV.
1 banana
1 cups sliced fresh strawberries
10 almonds whole almonds
2 tablespoons water
1 cup ice cubes
3 tablespoons chocolate flavored protein powder
Step 1
Place the banana, strawberries, almonds, and water into a blender. Blend to mix, then add the ice cubes and puree until smooth. Add the protein powder, and continue mixing until evenly incorporated, about 30 seconds.
Nutrition Facts
Per Serving:
349.4 calories; protein 21g 42% DV; carbohydrates 53.2g 17% DV; fat 8.1g 12% DV; cholesterolmg; sodium 194.5mg 8% DV.
Ingredients
2 cups frozen berries
1 cup plain yogurt
cup orange juice
cup fresh spinach, or to taste
5 medium (1-1/4" dia)s strawberries
Step 1
Blend berries, yogurt, orange juice, spinach, and strawberries together in a blender until smooth. Nutrition Facts
Per Serving:
87.8 calories; protein 4.1g 8% DV; carbohydrates 17.3g 6% DV; fat 1.3g 2% DV; cholesterol 3.7mg 1% DV; sodium 44.8mg 2% DV.
1 teaspoon ground black pepper
teaspoon salt
2 tablespoons canola oil
4 eaches white fish fillets
1 onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 eaches cashew halves
1 tablespoon canola oil
2 teaspoons cayenne pepper, or to taste
teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon white sugar
cup chopped tomato
cup vegetable broth
cup chopped fresh cilantro
Step 1
Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
Step 2
Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
Step 3
Preheat an oven to 350 degrees F (175 degrees C).
Step 4
Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth. Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.
You can use frozen fish fillets for this recipe; thaw them before use. Decrease the amount of cayenne pepper if you prefer a less spicy dish.
Nutrition Facts
Per Serving:
338.1 calories; protein 41.6g 83% DV; carbohydrates 11.6g 4% DV; fat 13.5g 21% DV; cholesterol 56.1mg 19% DV; sodium 2714.6mg 109% DV.
1 (14.5 ounce) can diced tomatoes
1 small onion, chopped
1 large clove garlic, coarsely chopped
2 tablespoons olive oil
1 (7 ounce) package fideo pasta, uncooked
3 (14.5 ounce) cans chicken broth
1 pinch freshly ground black pepper to taste
1 pinch coarse salt to taste
1 tablespoon chopped fresh cilantro
Step 1
Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
Step 2
Heat the olive oil in a skillet over medium-low heat, and stir in the pasta. Fry the pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.
Cook's Note
You can substitute angel hair pasta, broken into small pieces, for fideo.
Nutrition Facts
Per Serving:
291.5 calories; protein 9.3g 19% DV; carbohydrates 44g 14% DV; fat 8.2g 13% DV; cholesterol 6.8mg 2% DV; sodium 1507mg 60% DV.
6 eaches hard-boiled eggs, peeled and chopped
1 tablespoons olive oil mayonnaise (such as Hellmann's), divided, or more to taste 3 cloves garlic, finely chopped
2 cups packed fresh basil
cup freshly grated Parmesan cheese, plus more for serving
cup pine nuts
cup olive oil
1 pinch Himalayan salt, or to taste
1 pinch ground white pepper, or to taste
cup finely chopped green onions
Step 1
Mix together boiled eggs and half of the mayonnaise. Set aside.
Step 2
Blend garlic, basil, Parmesan cheese, pine nuts, olive oil, salt, and pepper together until smooth in a blender. Combine 2 tablespoons of this pesto mixture, eggs, and remaining mayonnaise together; mix well to desired consistency.
Step 3
Nutrition Facts
Per Serving:
360.5 calories; protein 15g 30% DV; carbohydrates 4.4g 1% DV; fat 31.9g 49% DV; cholesterol 325.8mg 109% DV; sodium 307.2mg 12% DV.
Ingredients
2 peppers chipotle chilies in adobo sauce
cup maple syrup
2 cloves garlic, peeled
1 tablespoon soy sauce
Step 1
Place chilies, maple syrup, garlic, and soy sauce into a blender. Puree until smooth. Nutrition Facts
Per Serving:
72.4 calories; protein 0.2g; carbohydrates 18.2g 6% DV; fat 0.1g; cholesterolmg; sodium 131mg 5% DV.
1 beef tongue
white onion, sliced
5 cloves garlic, crushed
1 bay leaf
1 pinch salt to taste
3 tablespoons vegetable oil
5 plum tomato (blank)s Roma tomatoes
5 peppers serrano peppers
1 pinch salt to taste
onion, diced
2 (10 ounce) packages corn tortillas
Step 1
Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
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