1 cup tightly packed collard greens, 1 granny smith apple, 1 cup grapes, 1 orange, and 2 cups ice

From: Vitamix – Create – Professional Series 750 – Page 214.

Carrot Orange Apple Juice:

1/2 cup cold water

1 orange, peeled, halved, seeded

1/2 apple, seeded

1/2-inch-thick slice pineapple, core included

1 medium carrot, halved

1 cup ice cubes

Directions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.

2. Select Smoothie program.

3. Switch machine to Start and allow machine to complete programmed cycle.

4. Serve immediately.

While ice cream is the ultimate indulgence, we make it healthier by using our own organic and fresh ingredients. We used only organic dairy and we used mini chocolate chips from Enjoy Life. This was delicious. We try to limit our treats to one homemade indulgence once a week. 

I love the Vitamix 750. I feel this is the most essential kitchen appliance to own. Almost any meal can be prepared with the assistance of this high-speed blender. I was even able to make this salad in the Vitamix….. I can’t believe I can make a salad in a blender. The recipe came from the book that comes with the blender. I did not have the scallions or the rice vinegar. Instead, I used red onions and apple cider vinegar.

From: Vitamix – Create – Professional Series 750 – Page 165

Fennel, Apple and Radish Chopped Salad

Fruits and Vegetables:

4 cups fennel, trimmed, sliced into 1-inch pieces (1 large head)

1/2 large green apple, cored, cut into 4 wedges

1/2 large red apple, cored, cut into 4 wedges

8 small radishes, trimmed

4 scallions, cut into 1-inch pieces

1 cup thinly sliced apricots

Dressing:

1/4 cup apricot oil or walnut oil

3 Tablespoons rice vinegar

1/2 teaspoon salt

1/4 teaspoon freshly cracked black pepper

Directions:

1. Place 1/2 of the fruits and vegetables into the Vitamix container in the order listed and secure lid.

2. Select Variable 5.

3. Pulse up to 10 times or until coarsely chopped; place in colander.

4. Repeat with remaining fruits and vegetables. Drain vegetables for 5 minutes in colander to remove excess liquid; discard liquid.

From: Vitamix – Create – Professional Series 750 – Page 93

Orange Vanilla Vinaigrette

2 oranges, peeled, halved, seeded

1 Tablespoon apple cider vinegar

1 1/2 teaspoons vanilla extract

1 Tablespoon honey

1 lemon, peeled, halved, seeded

1 dash hot sauce

1/4 teasoon salt

1/8 teaspoon black pepper

1 1/2 cups extra virgin olive oil

Directions:

1. Place oranges, vinegar, vanilla, honey, lemon, hot sauce, salt and pepper into the Vitamix in the order listed and secure lid.

2. SElect Variable 1.

3. Switch machine to Start and slowly increase speed to Variable 4.

4. Blend for 20 seconds or until smooth. Reduce speed to Variable 1 and remove the lid plug.

5. Slowly pour olive oil through the lid plug opening until emulsified.

From: Vitamix – Create – Professional Series 750 – Page 55

Peanut Butter

4 cups unsalted, dry roasted peanuts (see my trail mix post for the brand of peanuts I like)

1. Place nuts into the Vitamix container and secure lid.

2. Select Variable 1.

3. Switch machine to Start and slowly increase speed to Variable 10.

4. Use the tamper to press the ingredients into the blades.

5. In 1 minute you will hear a high-pitched chugging sound. Once the butter begins to flow freely through the blades, reduce speed to Variable 7.

6. Blend for an additional 30 seconds.

7. Store in an airtight container under refrigeration for up to a week. It can also be frozen for longer storage.

We LOVED!!

From: Vitamix – Create – Professional Series 750 – Page 241

Spinach & Feta Hummus

15-ounce can chickpeas, not drained

2 Tablespoons sesame seeds

1/4 cup + 2 Tablespoons olive oil

1 cup fresh spinach leaves, packed

1 garlic clove, roasted, peeled

3 Tablespoons lemon juice

1 1/2 ounces crumbled feta cheese

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon salt

1. Place all ingredients into the Vitamix in the order listed and secure lid.

2. Select Frozen Dessert program.

3. Switch machine to Start and allow machine to complete programmed cycle.

4. Refrigerate leftovers.

Trim your chicken. Season with salt and pepper. Heat oil until smoking in a large skillet. Add the chicken and pan-sear on each side until the chicken is cooked all the way through. Take the temperature of your chicken in the thickest part and make sure it has reached 165 degrees F.

I topped my chicken parmesan and with marinara sauce I had prepared a few nights before.

I made a simple risotto for the side-dish.

n 

Old-Fashioned Chicken and Dumplings

From: Slow Cooker Revolution By America’s Test Kitchen – Page 46 in the e-version

Stew:
3 pounds boneless, skinless chicken thighs, trimmed ( I used 1 1/2 pounds chicken breast)
Salt and pepper
3 Tablespoons vegetable oil
2 onions, minced
2 celery ribs, sliced 1/4 inch thick
6 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
1/3 cup all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth, plus extra as needed
4 carrots, peeled and sliced 1/4 inch thick
2 bay leaves
1 cup frozen peas
3 tablespoons minced fresh parsley

Dumplings:
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 cup whole milk
3 tablespoons unsalted butter

1. For the stew: Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to bowl. Repeat with 1 Tablespoon more oil and remaining chicken, transfer to bowl.
2. Heat remaining tablespoon oil over medium-high heat until shimmering. Add onions, celery, garlic, tomato paste, and thyme, and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in sherry, scraping up any browned bits. Whisk in 1 cup broth, smoothing out any lumps; transfer to slow cooker.
3. Stir remaining 3 1/2 cups broth, carrots, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow-cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
4. transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
5. Stir shredded chicken, peas, and parsley into stew, and season with salt and pepper to taste. (Adjust stew consistency with additional hot broth as needed.) Cover and cook on high simmering (or transfer stew to Dutch oven and bring to simmering over medium heat).
6. For the dumplings: Whisk flour, baking powder, and salt together in large bowl. Microwave milk and butter together until warm (do not overheat), about 1 minute, then whisk to melt butter. Stir milk mixture into flour mixture until just incorporated and smooth.
7. Drop golf ball-size dumplings on top of simmering stew, leaving about 1/4 inch between each dumpling (you should have about 18 dumplings). Cover and cook until dumplings have doubled in size, 25 to 35 minutes. Serve.

This was really tasty!