Thursday, September 20, 2018

Hydrating Green Juice {No Juicer Needed}

You've probably assumed that making fresh juice at home requires some high-powered juicer contraption. And, if you've ever purchased good-quality fresh juices - with legit, real ingredients - at juice bars or cafes, you know just how expensive they can be. So, I was intrigued when I came across versions of this Green Juice on Instagram {thank you, Life Is But A Dish and Eating By Elaine}. I've enjoyed several batches over the past few weeks, and wanted to sneak this post in here on the blog before everything turns to pumpkin spice, casseroles and cozy soups as we are set to welcome fall.


This juice is so simple and quick to make. Whether you make a batch to simply sip on during these final warm days of summer or want to hydrate after a good workout, this recipe/method to making juice at home is worth checking out.

Even though you don't need a juicer, a good-quality blender is needed. And, you'll need an avenue in which to drain the juice and get rid of the pulp after blending. I used a few coffee filters and a fine mesh sieve. The gals who inspired me to make this recipe use nut milk bags. They can be ordered online and would probably work even better. But, if you don't want to make the investment {or wait}, my method did the trick.

The foundation of the juice is celery, green apples, cucumber and lemons. From there, you can add in greens, fresh herbs, spices, etc. I like a little sprinkling of cayenne pepper in mine and, also, tried some agave added in for a little extra sweetness once. It's all about figuring out what you like as you experiment with making this.

Joyously Domestic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. You can read my full disclosure statement here. This post contains an affiliate link to amazon.com.

Yields 2  - 3 servings.

Wednesday, August 08, 2018

Black Bean Tostadas with Salsa Verde

My obsession with making tostadas at home runs deep. This recipe is one that I fall back on time and time again. {Frankly, I'm not really sure why I haven't shared it with you over the course of the six years I've been blogging.} Tostadas are a great meal option for several reasons. They provide an opportunity to have a meatless meal that is still satisfying and packed with good nutrition. Also, they are pretty inexpensive to make. The preparation of the beans is mostly hands-off, so there's not a ton of work that goes into the main component of the recipe. And, cooked beans hold well on the stove and, also, reheat well. {A lifesaver for families who may not always get to eat at the same time}.

 

We aim to eat together as much as possible, but it's just not always realistic with a hubby who often works twelve-hour shifts and teenagers with full schedules. I'm often keeping food warm for those getting home late. I really do cleave to recipes that work within the realms of our hectic lifestyle. Tostadas fit the bill.

A FEW NOTES ABOUT THE RECIPE:

I prefer using a package of dry black beans that I soak overnight and cook the next afternoon for this recipe. I, personally, just find this method is totally worth the effort. However, starting from canned black beans is totally fine if you're in a pinch or don't want to mess with soaking dry beans.
I, also, like to fry soft corn tortillas at home myself. But, crispy tostadas are easily found in the supermarket. They're already fried and ready to go.
I do like to make salsa verde from scratch. But, there are several store-bought varieties that are good, too. If you do make it yourself, know that the leftovers keep in the fridge for use throughout the week. {It's great with chips. }
Once the beans are done, I get all of the garnishments prepped and waiting on stand-by. {The sky really is the limit on what you include for this aspect of the recipe - lettuce, cheese, tomatoes, cilantro, jalapeños, black olives, shredded cabbage, onions - whatever your family likes.} I often have the garnishments ready in my vegetable tray that has little compartments for the different items. The fried tortillas keep well in the warm oven. The beans do well on warm on the stove. {Just add a splash of hot water if they get a little dry.}

With a dinner as simple to have on stand-by as this one, I'd say you're ready to add Black Bean Tostadas to your regular recipe arsenal.

Yields 12 servings.
{NOTE:  Leftover beans freeze well.}

Tuesday, July 31, 2018

Confetti Sweet Corn Soup with Baked Tortilla Strips

Should you find yourself wandering through life as a person who relishes soup year-round {as I do} or someone who is simply getting that "is it soup season yet?" itch this time of year, my Confetti Sweet Corn Soup may be right up your alley. It really is the perfect transitional soup for the lingering weeks of summer and the early days of autumn. Sweet corn is divine this time of year. And, this soup really celebrates all that we love about corn fresh from the garden or farmer's market.


The base of the soup is a simple medley of sautéed onion, red bell pepper and jalapeño {use as much or as little per your heat preference} that gets friendly in the pot with some dried oregano, crushed red pepper flakes and salt. From there, a little sprinkling of flour helps with thickening as some good-quality chicken {or veggie} stock joins the party.  Most of the corn kernels {once removed from the raw cobs} get added right in while some get whirled up in a blender or food processor with a touch of milk before being added into the soup.

One of my secrets is to toss in a few of the stripped corn cobs while the soup simmers. This little hack brings some intense corn flavor to the party. {Just carefully remove and discard after they've done their job.}

To finish, I like to top the soup with some baked tortilla strips that are made pretty easily from soft corn tortillas, non-stick spray and a little salt. This step is totally optional {you can even utilize store-bought tortilla chips as a topper}, but they are worth the few minutes of work.

Trust me.

One thing I'd like to note is that after testing this recipe four times in the past couple of weeks, I think I've come to the conclusion that the richness and sweetness {so-to-speak} level of the end result when making this recipe seems to really depend on how sweet and intense the corn is that is used. Obviously, we all know that sweet corn can vary in taste, sweetness and even tenderness. So, there can be variations in the end flavor profile {or "corniness"} each time this soup is made based on the batch of corn one uses.

Yields 4 - 6 servings.

Thursday, June 14, 2018

Adult Margarita Watermelon Wedges

Happy summer. It's hot and getting hotter. We're always looking for ways to stay cool and chill during the summer. This recipe is specifically for the adults at your next pool party or cookout. {Sorry, kiddos.} Combining the refreshing aspect of ice cold watermelon with the components of a margarita couldn't be easier. You do most of the prep ahead of time. And, you can bet that everyone will hover around when you bring out a tray of these babies.


To make these, you'll be slicing up half of a watermelon into small wedges and inserting popsicle sticks {or something similar} into the rind ends. Follow those easy steps up by drizzling on some tequila, triple sec and freshly-squeezed lime juice. Store in the fridge until you're ready to serve. {I even like to pop the tray of wedges into the freezer for about thirty minutes prior to service so that the wedges are super duper cold.} Right before serving, garnish the fruit with the salt/sugar/lime zest combo. That's it.

Yields about 20 wedges

Tuesday, June 05, 2018

Asian Roasted Broccoli and Carrots

I've struggled posting new recipes in recent weeks. We're in that end-of-the-school-year frenzy and things have been CRAZY. Band concerts. Conferences. Sports banquets. Field trips. Graduation. Open houses. Field days. Two kiddos have birthdays within two weeks in our house this time of year. And, we just added a new driver in the house - our son turned the big ONE-SIX. {Plus, it's softball season, so my behind is parked in a lawn chair at a ball field quite often these days.} I'm happy for things to be winding down. {Tomorrow is the last day of school. Hallejulah.} I always have more time in the summer to cook and blog. So, look for me in your inbox and newsfeeds a little more often.


For this new post, it's all about roasted veggies - broccoli and carrots to be specific. Charred, roasted broccoli has been like, my love language lately. Roasting vegetables is a thing of magic. And, it's so dang easy.

Truth be told, the Asian glaze really steals the show here. Like, I cannot wait to slather this stuff on grilled chicken and shrimp this summer. The ingredient list for the glaze consists of stuff that many cooks probably keep on hand and it takes like, 2 minutes to whip up.

I was inspired by a recipe from a few years back posted on Damn Delicious. It's genius and I'm so glad that I finally decided to try it out after eye-balling it for quite some time.

NOTE:  I like my roasted broccoli pretty charred on the exterior and still a little crisp inside. If you prefer yours a little more tender on the interior and less charred on the exterior, I recommend cutting the pieces a little smaller than shown here and giving the carrots about a five minute head start in the oven before adding the broccoli.

Yields 2 - 4 servings.

Sunday, April 15, 2018

Roasted Bacon-Wrapped Pork Loin with Potatoes

Let's hear it for pork on pork action, first of all. If you're a meat-lover, this is a spectacular and pretty easy recipe to have in your arsenal. For starters, I love when roasted meat recipes don't require any stove top pan-searing prior to roasting. This is one such recipe that simply gets prepped in mere minutes, then tossed straight into the oven - without searing.  You'll be floored at how little work and effort can yield such amazing results.


The dish requires minimal ingredients, gets cooked all in one skillet and is pretty fail-proof so long as you keep an eye on the internal temp of the meat.

Serve this up alongside a salad or vegetable for an easy-peasy meal. It's simple enough for weeknights, yet special enough for Sunday dinner.

Yields 6 servings

Friday, April 13, 2018

Rhubarb Upside-Down Cake

Rhubarb is a favorite of mine and I especially look forward to making some sort of crisp with it each spring. This year, I wanted to try something different. This cake - based upon a Martha Stewart recipe - was that something different. And, I'm so glad that I branched out into a new recipe. The cake is both delicious and a real stunner visually.


I chose to slice the rhubarb into long spears, but you could pretty much cut it in any way that you'd like. And, I shingled the spears into the bottom of the pan, but the pieces could just be tossed in willy-nilly, if desired, so long as they are kept in a pretty even layer. I tried to do something cool for the sake of presentation.

SIDE NOTE:  My preteen daughter thought it looked like raw bacon on the cake. Thanks. {Ummm ... actually maybe she's right. Thoughts?}

Take heed, friends, that the batter of this cake is slightly different than a traditional vanilla-esque cake batter. First, I love the addition of sour cream ... the tang really helps makes this cake. The zest and juice from an orange are a total flavor bomb in this recipe, too. Know, however, that this cake is a little more dense than you're probably used to. And, actually once chilled, I found the center of the cake to almost {just a tiny bit} resemble the consistency of a baked cheesecake.

The cake can be served warm, room temp or completely chilled. Honestly, I loved it all three ways. So, it's really probably a preference thing.

NOTE REGARDING COLORING OF RHUBARB:  After testing this recipe twice, I did come across some reader comments on Martha's post for this cake regarding the coloring of the rhubarb after baking. Know that unless your rhubarb is incredibly deep, vixen red when you buy it, you will, obviously, never get a dark red hue after baking without some help. Rumor has it that a sprinkling of red gelatin or some drops of red food coloring into the sliced rhubarb - as it sits sprinkled with sugar - helps with the coloring. {Honestly, I am okay with the "naturalness" of the subtle pink hue achieved with no coloring added.}

Serves 6 - 8

Wednesday, March 14, 2018

Greens and Grains Salad with Lemon-Thyme Vinaigrette

With Easter just around the corner and the official day of spring on the horizon, my mind has been on all things fresh, green and vibrant. And, since I am hosting our family dinner this Easter, I've been contemplating the menu. We pretty much always serve a baked ham with traditional side dishes - sweet potatoes, mashed potatoes, dinner rolls, etc. But, coming up with unique vegetable side dishes seems like a challenge most years. With all of the heavier, carb-laden dishes being served, I always like to offer a dish or two that's a little lighter and has some fresh elements. This salad totally fits the bill and will look stunning on the holiday table.


What I love most about this salad is the contrast between the roasted asparagus and the fresh, crisp raw vegetables. I, also, super love the texture and chewiness of the cooked grains scattered throughout the salad. And, the simple vinaigrette is such a great compliment to all of the elements in the salad.

NOTES:

Use whatever grains you desire. {I utilized a small bag of a barley, rice, wholegrain oats, wheat berries and spelt blend.} Quinoa would work great. Barley or all wheat berries would be good.
I used baby spinach as the base of the salad, but any style of lettuce or mixed greens can be used.
Frozen peas {that have been thawed} can be substituted in place of the sugar snap peas if desired. And, any other green vegetable{s} of your choice can be incorporated into the salad as desired.

Monday, February 05, 2018

The Ultimate French Onion Dip

I shared a couple of photos of this dip back in December on my Instagram Stories {are you following me there?} when I had made it for a holiday party. Several of my followers requested the recipe. Then, when I made it for our Super Bowl party, I shared a quick pic again and got more inquiries about how I make my version. So, I figured it was time to post it here on the blog. Back in my early adulthood, French Onion Dip always meant buying it in the tub or, at best, whipping it up using a store-bought dip seasoning packet. But, once I discovered just how easy it was to make it from scratch, this became my preferred way to serve it. In my opinion, there's just no comparison.


Starting with fresh onions that get chopped and slowly cooked down in a little olive oil is the key to how amazing this dip is. Once cooled, the sautéed onions are combined with mayonnaise {be sure to use a good quality brand}, sour cream and a few seasoning components.

I highly recommend that you make this the day before you plan to serve it. I'd, at least, give the dip six hours to rest in the fridge before serving. It needs the allotment of time for the flavors to really marry up and meld. You'll definitely be thoroughly rewarded for letting it reach its full potential as the best French Onion Dip you've possibly ever made {and eaten}.

Serves 10 - 12.
{Recipe can be easily cut in half or doubled as needed.}

Thursday, February 01, 2018

Vegetarian Sweet Potato Chili

Chili is a staple for so many during this time of the year. When the snow and wind are whirling around outdoors, curling up with a big bowl of chili just screams COMFORT and really warms us up from our heads to our toes. Adding football season to the mix can really drive home everyone's yearning for chili. Whether you're hosting a big game day party at home on Super Bowl Sunday or tailgating at your favorite team's big game, serving up chili with "all the fixings" will definitely score you some major points with your guests.


Incorporating sweet potatoes and foregoing any type of meat in this recipes means that it is vegetarian-friendly. {The chili actually is completely vegan. But, due to my garnishment suggestions that include dairy, I opted to label it as "vegetarian."} I have major meat-lovers in my house ... they love this chili. All of the flavors of traditional chili are present. It's hearty and satisfying, but you can feel good about eating a lighter, healthier version when digging in to this cold-weather staple. The sweet potato addition lends bulk to the chili and, also, brings a hint of sweetness that perfectly balances out the little bit of spice present.

So, grab a pot and seize the moment. This really is a no-fuss recipe that takes just minutes to get going and only a short amount of cooking time.

NOTE:  This is an easy recipe to double {or triple} as needed, so it's perfect for feeding a crowd. Once prepared, it holds well on the WARM setting in a slow cooker, if desired.


Yields 4 - 6 servings.