Recipe -Almond_Chicken_Stir-Fry_Sauce

Almond Chicken Stir-Fry Sauce

This sweet and sour Asian stir-fry makes a quick and easy weeknight meal.

Dietary Interests: No Added Sugar, High Protein

Makes: 420 (1.75 cups)

Total Time: 55 Minutes

Difficulty: Advanced

Ingredients

  • 60 ml (¼ cup) light soy sauce
  • 360 ml (1½ cup) low sodium chicken stock
  • 2 Tablespoons cornstarch
  • 1 Tablespoon cooking sherry
  • 1 teaspoon caster sugar
  • white pepper, to taste
  • 2 Tablespoons olive oil
  • 250 g (9 ounces) chicken breast, uncooked, cubed
  • 90 g (1 cup) broccoli, chopped
  • 1 garlic clove, minced
  • 110 g (1 cup) carrots, grated
  • 115 g (1 cup) celery, diced
  • 150 g (1 cup) red capsicum, seeded, stemmed, diced
  • 150 g (1 cup) green bell pepper, stemmed, seeded, diced
  • 100 g (1 cup) spring onion, diced
  • 70 g (1 cup) mushrooms, sliced
  • 50 g (½ cup) flaked almonds

Directions

  1. To make sauce, place soy sauce, chicken stock, cornstarch, sherry, sugar, and pepper into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 4.
  4. Blend for 10 seconds or until well blended. Set aside.Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
  5. Add broccoli and stir-fry for approximately 3 minutes.
  6. Add remaining vegetables and almonds and cook until crisp tender.
  7. Pour sauce over stir-fry and cook until thickened.
  8. Serve over rice.

Notes

Nutrition is based on complete recipe including rice, chicken, vegetables and sauce.

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Recipe - Thai fish bites

Thai Fish Bites with Satay Dipping Sauce

Pair fresh fish bites with our spicy satay dipping sauce for an easy, delicious meal.

Makes: 12 fish bites

Total Time: 1 Hour 45 Minutes

Difficulty: Easy

Fish Bites

Ingredients

  • 200 g (½ pound) sea bass or other firm white fish
    50 g (2 ounces) salmon, trim or belly fat is best
    1 egg white
    1 teaspoon red curry paste
    zest and juice of ½ lime
    1 Tablespoon fish sauce
    15 ml (1 Tablespoon) soya sauce
    1 handful of fresh coriander leaves

Directions

  1. Place sea bass, salmon, egg white, curry paste, lime zest and juice, fish sauce, and soy sauce in the Vitamix container in the order listed.
  2. Start the machine and increase speed to Variable 4.
  3. Blend for 4 minutes, until the mixture begins to look glossy.
  4. Transfer the fish mixture to a bowl and fold in the cilantro.
  5. Leave the mixture in the fridge for at least 1 hour to firm up.
  6. Portion the mixture into 25g balls, then push down slightly with the back of a spoon to create little patties.
  7. Set up a steamer (preferably bamboo) and bring to a low simmer and line the tray with parchment.
  8. Place half of the fish bites into the steamer and steam for 4 to 6 minutes.
  9. Repeat with the second batch.

Satay Dipping Sauce

Ingredients

  • 8 garlic cloves, peeled
  • 2 Thai chillies, chopped
  • 1 medium-sized knob of ginger, finely chopped
  • 1 Tablespoon sesame oil
  • 60 ml (¼ cup) vegetable stock
  • 50 g (¼ cup) peanut butter
  • 1 Tablespoon hoisin sauce
  • 1 teaspoon fish sauce
  • juice of 1 lime

Directions

  1. To make satay dipping sauce, gently sauté the garlic, chilies, and ginger in the oil on low heat for 1 to 2 minutes, being careful not to burn.
  2. Add the broth, peanut butter, hoisin, and fish sauce and stir.
  3. Reduce by half and take off the heat to cool slightly.
  4. Carefully place the mixture into the Vitamix container and start the machine.
  5. Blend on Variable 4 until you achieve a smooth consistency.
  6. Season with the lime juice, to taste.

Notes
This recipe works best with firm, fresh fish. Pat the filets dry before blending.

Submitted By: Great British Chefs

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Pickled Vegetable Slaw

Pickling. It’s like a magical process that elevates flavour profiles to even greater deliciousness. This quick-and-easy recipe is proof of that. For extra zing, add some spices of your choice, such as curry, dill, anise, or cinnamon.

Submitted By: Vitamix

Makes: 1.9 kg (8 cups)

Total Time: 6 Hours 15 Minutes

Ingredients:

  • 50 g (¼ cup) sugar
  • 240 ml (1 cup) rice wine vinegar
  • 240 ml (1 cup) white wine vinegar
  • 2 Tablespoons salt
  • 250 g (2 cups) peeled and julienned daikon
  • 100 g (1 cup) unpeeled and julienned carrot
  • ½ unpeeled cucumber, julienned

Directions:

  1. Place sugar, rice wine vinegar, white wine vinegar, and salt into your Vitamix container in the order listed and secure the lid.
  2. Select the lowest setting or the Hot Soups program (if available). Start the machine, slowly increase to its highest speed, and blend for 5 minutes to 5 minutes 45 seconds; or start the machine and allow the Hot Soups program to complete. Stop the machine.
  3. Toss the daikon, carrot, and cucumber together in a nonreactive bowl. Carefully pour the hot pickling liquid over the vegetables. Cover and let pickle at room temperature for at least 6 hours before serving.

Notes: This colourful, crunchy slaw makes a show stopping sandwich topper or side to a BBQ brisket.

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Beetiful Whole Food Juice Drink

Vibrant in both colour and flavour, this whole-food juice combines beetroot with a variety of fruits and vegetables for a nutritious beverage.

Submitted By: Vitamix

Dietary Interests: Gluten-Free, Low Cholesterol, Low Fat, Low Sodium, No Added Sugar, Vegan, Vegetarian

Makes: 1½ l (6 cups)

Total Time: 10 Minutes

Difficulty: Easy

Ingredients

  • 480 ml (2 cups) apple juice
  • 275 g (2 cups) beetroot, peeled, quartered
  • 2 carrots, halved
  • 1½ teaspoon lime zest
  • 1 apple, seeded, cored, quartered
  • 30 g (1 cup) spinach
  • 195 g (1½ cup) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 1 minute, using the tamper as needed until desired consistency is reached.
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Simple Mango Sorbet

A delicious, light and refreshing mango sorbet, low in saturated fat and cholesterol.

Submitted By: Dr Joanna McMillan

Makes: 6 servings

Total Time: 5 Minutes

Difficulty: Intermediate

Ingredients

  • 2 mangoes, peeled, pitted, cubed
  • 65 g (⅓ cup) caster sugar
  • 350 g frozen mango
  • 195 g (1½ cup) ice cubes

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Use the tamper to press the ingredients into the blades.
  5. In about 30 seconds, the sound of the motor will change and four mounds should form.
  6. Stop machine. Do not over mix or melting will occur.
  7. Serve immediately.

Notes

Freeze unused sorbet in an airtight containter. When ready to use, allow to soften at room temperature for 5 minutes before serving.

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Peach Sorbet

A wonderful use for ripe summer peaches, this sorbet is light and refreshing with just peaches, vanilla extract and sweetener to taste.

Makes: 690 (3 cups)
Total Time: 11 Minutes
Difficulty: Easy

Ingredients:

  • 3 peaches, halved, pitted
  • ½ teaspoon vanilla essence
  • 150 g (¾ cup) caster sugar
  • 520 g (4 cups) ice cubes

Directions:

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select VItamix Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 30 seconds, the sound of the motor will change and four mounds should form.
  5. Stop machine. Do not over mix or melting will occur. Serve immediately.
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Ginger Turmeric Dressing

This light, refreshing dressing will become your favourite go-to for any salad with a delicious blend of lemon, ginger, garlic, and turmeric.

Makes: 480 ml (2 cups)
Total Time: 5 Minutes
Difficulty: Easy

Ingredients:

  • 360 ml (1½ cup) olive oil
  • 2 teaspoons ground turmeric
  • 80 ml (⅓ cup) red wine vinegar
  • 120 ml (½ cup) lemon juice
  • 3 cm (1 inch) fresh ginger root
  • 1 teaspoon salt
  • 3 garlic cloves, peeled

Directions:

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Vitamix Variable 1.
  3. Turn machine on and slowly increase to the highest speed.
  4. Blend for 30 seconds, or until desired consistency is reached.
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Spring Soup

By taking some of spring’s most flavourful vegetables and bringing them all together in a smooth soup, you can really capture the taste of the season in just one bowl.

Submitted By: Vitamix

Makes: 850 ml (3½ cup)

Total Time: 50 Minutes

Difficulty: Easy

Ingredients:

  • 250 g (1 cup) leeks, trimmed (approximately 2 medium leeks)
  • 2 garlic cloves, peeled
  • 1 bunch spring onions
  • 1 medium potato
  • 6 mint leaves
  • 50 g (1½ cup) watercress
  • 1 Tablespoon crème fraîche
  • lemon juice, to taste
  • salt and pepper, to taste

Directions:

  1. Over medium-low heat, sweat down the leek whites, garlic and spring onion whites in 1 Tablespoon of olive oil. Add a pinch of salt and cook until soft and translucent, but not colored (about 6 – 8 minutes).
    Slice the potato, then add to the pan and top with enough water to cover the vegetables (approx 2 cups/ 500 ml).
  2. Simmer for 30 minutes.
  3. Take the pan off the heat, then stir in the spring onion greens, mint, and watercress. Carefully transfer the pan contents to the Vitamix container. Start the machine and slowly increase to its highest speed, blending for 1 minute.
  4. Remove the lid and add the creme fraiche, season with salt and pepper and add lemon juice. Replace the lid and blend on Variable 1 for 5 seconds to incorporate. Note: Blend in a little additional water to achieve your desired consistency, if too thick.
  5. Serve hot or, if serving chilled, cool down rapidly to preserve the lovely bright green color. Portion into 4 bowls.
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Pumpkin White Chocolate Hot Cocoa

When you cozy up by a fire with a great book and this hot cocoa, you’ll have the perfect cold-weather day on your hands! Feel free to substitute dark chocolate for white if you prefer.

Submitted By: Vitamix

Total Time: 11 Minutes

Difficulty: Easy

Ingredients:

  • 720 ml (3 cups) milk
  • 200 g (¾ cup) pumpkin purée
  • 125 g (8 ounces) white chocolate
  • 1 teaspoon vanilla essence
  • ¼ teaspoon ground ginger
  • 1 pinch ground nutmeg
  • 25 g (½ cup) mini marshmallows

Directions:

  1. Add milk, pumpkin purée, chocolate, vanilla, ginger, and nutmeg to your Vitamix container in the order listed and secure the lid.\
  2. Select the lowest setting or the Hot Soups program (if available). Start the machine, slowly increase to its highest speed, and blend for 5 minutes 45 seconds; or start the machine and allow the Hot Soups program to complete. Stop the machine.
  3. Once machine has stopped, select the lowest setting and blend for 10 to 15 seconds to reduce the amount of foam.
  4. To serve, pour into mugs and top with mini marshmallows!
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Sweet Potato Biscuits

These fluffy biscuits make a wonderful side to any holiday feast and are especially great when paired with honey butter. Be careful not to overwork the dough, though, else they’ll become dense. When patting, be as gentle as possible!

Makes: 14 biscuits

Total Time: 35 Minutes

Difficulty: Intermediate

Ingredients

  • 310 g (2¼ cup) plain flour
  • 1 teaspoon salt
  • 2½ teaspoon baking powder
  • 2 Tablespoons light brown sugar
  • 113 g (½ cup) Butter
  • 225 g (1 cup) sweet potato
  • 175 ml (¾ cup) buttermilk

Directions

  1. Preheat oven to 230°C (450°F). Line a baking sheet with parchment paper.
  2. Place flour, salt, baking powder, and brown sugar into your Vitamix container in the order listed and secure the lid. Select Variable 6 and Pulse 5 to 6 times to combine. Stop the machine.
  3. Remove the lid and add the chilled butter and cooked sweet potato. Secure the lid and select Variable 8.
  4. Pulse 10 to 12 times, or until flour looks like wet sand.
  5. Remove the lid plug and continue Pulsing while drizzling in buttermilk through the lid plug opening. Continue to Pulse about 15 to 18 times, or until a dough ball forms and lifts itself off the blades.
  6. Remove the dough from the container to a lightly floured work surface and gently pat the dough down until it is 2.5 cm (1-inch) thick. Using a medium-sized biscuit cutter, gently cut out the biscuits.
  7. Place on prepared baking sheet and bake for 12 minutes, or until golden brown
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Butter Cookie Squares with Raspberry Cream

This decadent dessert is similar to a lemon bar, but with a delightful burst of raspberry and a beautiful colour.

Makes: 12 cookies
Total Time: 36 Minutes
Difficulty: Advanced

Cookie Dough Ingredients

  • 125 g (1 cup) plain flour
  • 50 g (¼ cup) sugar
  • 1 pinch salt
  • 115 g (½ cup) cold butter
  • 1 egg yolk
  • 1 Tablespoon cold water

Directions

  1. Add flour, sugar, salt, and butter to the Vitamix container in the order listed and secure the lid.
    Select Variable 1 and start the machine. Blend for 15 to 20 seconds, or until the mixture resembles wet sand.
  2. Remove the mixture from the container to a bowl and mix in the egg yolk and cold water using a spatula.
  3. Press the cookie dough into a prepared 8×8 inch pan (20×20 cm), and prick all over with a fork.
  4. Bake in a 350° F (175°C) oven for 15 minutes.

Raspberry Cream Ingredients

  • 200 g (1 cup) caster sugar
  • 225 g (1½ cup) raspberries
  • 1 lemon, zested and juiced
  • 170 g (¾ cup) cubed butter, room temperature
  • 8 egg yolks
  • 1 package gelatin
  • 100 ml (⅓ cup) water

Directions

  1. While the cookie is baking, prepare the raspberry cream. Add all ingredients to the Vitamix container in the order listed and secure the lid. Select Variable 1 or the Hot Soups program. Start the machine, slowly increase to its highest speed, and blend for 5 minutes and 45 seconds; or start the machine and allow the Hot Soups program to complete.
  2. Once the cream has thickened, and the cookie is baked, remove from the oven and pour the raspberry cream over the cookie. Place the pan into the refrigerator and cool at least 2 hours, or overnight, until the cream is set.
  3. Cut into squares and enjoy.
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Homemade Pop Tarts

Store-bought pop tarts are loaded with trans fats, preservatives, and sugar. If you still want your kids to enjoy this fun treat without all the guilt, try this healthier homemade version they’re sure to love!

Dietary Interests: Vegetarian
Makes: 8 pop tarts
Total Time: 20 Minutes
Difficulty: Advanced

Ingredients

  • 310 g (2½ cup) plain flour
  • 1 teaspoon salt
  • 2 teaspoons caster sugar
  • 225 g (1 cup) cubed butter, chilled
  • 60 ml (¼ cup) ice water
  • 180 ml (¾ cup) fruit preserves, your choice of flavour
  • 1 egg plus 1 teaspoon water, beaten

Directions

  1. Preheat oven to 190°C (375°F) Line 2 baking sheets with parchment paper.
  2. Place the flour, salt, and sugar into your Vitamix container and secure the lid.
  3. Select Variable 6 and Pulse 3 to 4 times to combine the ingredients.
  4. Remove the lid plug and continue to Pulse while dropping the chilled butter cubes through the lid plug opening, a few at a time, until all the butter has been added.
  5. Stop the machine and remove the lid. Use a spatula to scrape the sides of the container.
  6. Secure the lid and begin Pulsing again on Variable 6 while drizzling the ice water through the lid plug opening. (If your dough is not moving, stop and scrape again, being sure to work the spatula underneath the blades.)
  7. Once all the ingredients are well combined, remove to a mixing bowl and shape into a ball. Cut into two equal portions and wrap with plastic wrap. Refrigerate for 1 hour.
  8. Lightly dust a work surface with flour and roll each dough ball into a 33-cm x 28-cm (13-inch x 11-inch) rectangle. Cut each rectangle into 8 equal pieces.
  9. Evenly space 4 pieces on each lined baking sheet. Place 1 heaping Tablespoon of jam in the center of each dough piece on the baking sheets and spread out evenly, leaving 1¼ cm (½ inch) of dough all around the edges.
  10. Gently place each of the 8 remaining dough pieces over the top of the jam and seal the edges with your fingertips.
  11. Using the prongs of a fork, crimp all the edges and place in the freezer for at least 1 hour.
  12. Once pastries are frozen, remove from freezer and brush with egg wash.
  13. Bake for 30 minutes, or until golden brown.

Frosting Ingredients

  • 2 Tablespoons thickened cream
  • ¼ teaspoon vanilla essence
  • 120 g (1 cup) icing sugar

Directions

  1. While pastries are baking, rinse your container and add half & half, vanilla extract, and powdered sugar in the order listed. Secure the lid.
  2. Select Variable 1 and start the machine. Quickly move up to Variable 10 and blend for 10 to 15 seconds, or until combined. Set aside.
  3. Once pop tarts are finished baking, allow to cool for 10 minutes on a wire rack.
  4. Place 1 Tablespoon of frosting on each pop tart and use an offset spatula to spread over the pastry. Top with sprinkles if desired. Store in an airtight container.
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