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June 27, 2013

Berry blast smoothie recipe {vegetarian, gluten-free}

Berry blast smoothie.

My husband Ted's enthusiastic adventures in smoothie making continue, and this berry blast smoothie, made with two kinds of berries plus cherries, is one of my favorites. I love the undertone of grape juice, though you could swap in unsweetened apple juice, or plain water. For breakfast, add some granola or sliced almonds on top. Substitute vanilla frozen yogurt for the plain nonfat yogurt, and you have a first-class afternoon snack. If you have fresh strawberries, use those, and add a couple of ice cubes. What I'm trying to say is that smoothies are forgiving; alter the proportion of ingredients this way or that way, secure in the knowledge that you can't go wrong.

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June 11, 2013

Ted's apple smoothie recipe with yogurt, honey and cardamom {vegetarian, gluten-free}

Apple smoothie with yogurt and cardamom, for breakfast or afternoon snack.

My husband Ted has a thing for smoothies, and it turns out that he's a darned good smoothie maker. In general, Ted's an out-of-the-box thinker, and he's that kind of cook, too. He starts by reading some recipes to get a sense of proportions, then he puts together his own combinations, sometimes weird and often wonderful. There's nothing wacky in this apple smoothie. It's cool and refreshing for breakfast or an afternoon snack. Use your favorite apple, and leave the skin on for a bit of extra oomph. And don't be put off by the color, which I admit looks a bit like medicine; the taste is pure apple.

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April 4, 2013

Honey (Recipe: mango lassi) {vegetarian, gluten-free}

First published in February 2008, this updated pantry ingredient post features new photos and links. Often served for dessert, lassi, an Indian smoothie, makes a perfect breakfast or lunch, and best of all, you can use frozen fruit from the grocery store at any time of year.

Try a mango lassi (an Indian smoothie) for breakfast, or dessert.

Sugar pie, honey bunch
You know that I love you
I can't help myself
I love you and nobody else

When I saw this squirt jar of Canadian honey in our village grocery store, I knew I had to write a little valentine to my resident Canadian honey bunch.

Then I started to wonder, "Are there really honey bees in Canada? Isn't it too cold?"

Ha! Not only are there bees, but, according to the Canadian Honey Council, the government actually has invested in the long-term sustainability of the honey bee population. Which, of course, makes me wonder why the US government is investing in war, while Canada is investing in bees.

War and bees...

(I know. I can hear the groans.)

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September 6, 2011

Recipe for slow cooker Indian-spiced lentils {vegan, gluten-free}


This week, Chelsea, my summer intern, moved into her dorm, where she and three friends will share a suite with a kitchen and a brand new four-quart slow cooker. A few weeks ago, we tested this super-easy, budget-friendly recipe for slow cooker Indian-spiced lentils, paired with a cucumber raita that I'll post here later this week. Lentils, hardy and healthy, take particularly well to the spices that also warm up curries: cumin, coriander, ginger, and garam masala (which contains a bit of each). We used small brown lentils, the kind you can buy in bulk in an Indian grocery, but any brown or red lentils would be perfect. You can make this on the stovetop in a heavy pot or Dutch oven, but the lentils will tend to stick as they absorb liquid, so be sure to stir from time to time. Serve over basmati or brown rice, or add to stew or soup.

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August 25, 2011

Cool-as-a-cucumber smoothie recipe with Greek yogurt


In the house where I grew up, I don't think we ever ate yogurt. If we did, I can't remember. No yogurt, no smoothies, so everything I know about smoothies I learned as an adult, in my own kitchen. Even when it's too hot to cook, it's never to hot to blend. And right now my local farmstand and market offer up a great variety of cucumbers, from Kirbys for pickling to Persians for snacking. In these smoothies, use any type of cucumber you have on hand. If you've got giant cucumbers from the garden, scrape out the seeds with a spoon, and remove some of the tough outer skin. I prefer the long, seedless English cucumbers, which need nothing more than a quick trim of top and tail.

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  • My name is Lydia Walshin. From my tiny kitchen in Boston's South End, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives. Thanks so much for visiting.

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