Posts tagged raspberries
A few weeks ago I noticed someone posted on a picky eater dilemma on Facebook–when you give your kids a smoothie spiked with spinach, do you tell ‘em about it…especially if they’re liking said smoothie packed with one of nature’s premiere superfoods?
Full disclosure: I love, love spinach. Regular lettuce has no heft and doesn’t fill me up, but give me a bowl of fresh baby spinach (or let me sip it down) and I’m happy. My kids, well, I’m working on that.
I don’t believe in sneaking veggies into foods. After all, you want kids to like veggies, right? Well if they don’t even know what they’re eating, how will they know they like them? But, I do believe you can be a little creative in your veggie presentation. And St. Patrick’s Day offers a perfect chance to convince your kids to try this veggized version. Explain to your younger kids that you’re going to make a magic smoothie–it’s going to change colors from Leprechaun green to pink. My youngest has a fascination with leprechauns ever since one of her teachers convinced her the little guys existed by moving all of the desks around in her classroom on the holiday and claiming, “The leprechauns did it.”
So if you want to weave some sort of leprechaun lore into your smoothie prep, by all means. Frankly, I’ve found the best texture for a spinach smoothie comes from mixing the spinach with applesauce, water and Greek yogurt before adding in the berries. If you mix everything at once the spinach doesn’t always get blended well enough (as much as I like spinach, no one likes a big leaf hanging out in their smoothie). I add in the berries at the end. Sure enough my green smoothie becomes pink with just a few pulses. Whether you want to tell your kids the color change is magic, the leprechauns did it, or just serve them up spinach smoothies without telling them what’s inside, well that’s up to you. I will say that first time my tween saw me making this smoothie her reaction was “Ex, gross there’s spinach in there.” I asked her to give it a try and she balked, sipped, then declared, “Oh mom, I can taste the spinach that’s nasty.” Well, I made again and she didn’t say anything, just slurped away. When I was making it today I didn’t try to hide the spinach–and she didn’t ask about it–her only question, “Mom, where’d you put the straws?”
Prep time: 5 minutes
1 cup fresh baby spinach, loosely packed
3/4 cup plain yogurt (preferably Greek)
1/2 cup apple sauce
1 cup water
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
2 cups water
1 tablespoon agave or honey
- In a blender, pulse the spinach, yogurt, apple sauce and 1 cup water together until thoroughly combined. The mixture should be a bright green.
- Add the fresh or frozen berries along with another cup of water and the honey or agave. Pulse again.
- Pour in more water to get the consistency you want. Blend until smooth.
- Optional: squeeze 1/2 teaspoon fresh lemon juice into the smoothie, pulse and serve.
You’ll need a tart pan for this recipe—a pie plate just won’t do. You could try using a 9-inch springform pan in a pinch, but once you’ve tried making tarts, my guess is you’ll want to have one on hand anyway. Tart pans aren’t expensive and you can find them at any large home goods store.
You pre-bake the piecrust to keep it from getting soggy once you add the berries. To pre-bake, the oven will need to be at a higher temperature and you’ll also want to add some weight on top of the crust so it doesn’t get air bubbles in the dough. Simply place some heavy-duty aluminum foil on top, along with either uncooked rice or beans and you’re set. (Once you’re done cooking, carefully remove the aluminum foil and pour the beans or rice back into its container once they’ve cooled. You can still use them.)
The berries are the easiest part of the tart: Wash and dry the berries, then mix in cornstarch, sugar, and lemon. I like my tarts, well, tart, so I don’t add in as much sugar as most recipes call for. If you want to increase the sweetness go ahead and double the sugar.
No fresh berries? Don’t worry, this recipe works well with frozen berries too (or do half and half). Thaw the frozen berries and follow the recipe according to the directions.
Tweaked from How to Cook Everything (Wiley, 1998)
Prep time: 15 minutes + baking
Servings: about 8
1 pre-made pie crust (Trader’s Joes is my fave)
¼ cup sugar
¼ cup cornstarch
1 Tablespoon fresh lemon juice
zest from one lemon
3 cups raspberries (fresh or frozen, thawed)
- Lightly coat a tart pan with cooking spray. Lay the dough onto the pan and then press into the edges and up the sides. Trim any excess.
- Prick the dough with a fork and then place a piece of aluminum foil on top and weight it with either rice or beans.
- Preheat the oven to 425 degrees. Once heated, cook the crust for about 15 minutes of until barely golden.
- Meanwhile, in a mixing bowl stir together sugar and cornstarch. Toss in the raspberries (reserve ¼ cup) and lemon juice and zest.
- Mix the berries into the cornstarch/sugar combination. Press the berries with a fork so that some break apart.
- Pour the berries into the cooked tart crust. Add the reserved berries on top.
- Lower the oven temperature to 350 degrees and cook the tart for another 20-30 minutes, or until the berries’ juices are bubbling.