Category Archives: 19. Veggies

Feb17

Mélange of Oven Baked Vegetable with Basil

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melange of oven baked veggiesmelange of baked veggies 2 

Mélange of Oven Baked Vegetable with Fresh Basil

Serves 4-6 as a main dish or 8 as a side dish

This is a dish that is not only gloriously healthy but visibly gorgeous as well

For the baking, using this recipe as is, I use a 17 X 14 high sided octagonal aluminum turkey pan

Keep scrolling down for more additional recipes to be made from this main recipe

Fast, before it’s too late; the fresh veggies are at their prime now.  Farmers market or commercial markets, this is when you find them at their very best.  This dish is a bit time consuming but honestly, it’s worth the effort.  And best of all, it’s a glorious looking dish and it’s great for left-over’s.  Actually, it becomes tastier after having congealed a day or two.  If this dish doesn’t deplete fast enough for your desire, next week I will be offering two additional really tasty recipes that you can make from the left-over’s.

Ingredients:

  1. 10 garlic cloves
  2. 2 large onions thinly sliced or 4 smaller ones
  3. Zucchini-2 lbs.-I cut them long ways in quarters and then sliced them
  4. 2 large eggplant, about 2 lbs. total, sliced ½-inch thick and salted (you can leave the skin on and if you have time salt them liberally, put them in a colander and let them drain their liquid for 1/2 hour up to a couple of hours.  Then pat them dry.)
  5. A total of 4 assortment of red, yellow and orange bell peppers, stemmed, peeled if desired,( I didn’t peel them) seeded and sliced into 3-4 pieces each
  6. 4 or more if you think needed ripe red tomatoes—if you wish they can be cored, skins and seeds removed and cut into thick slices however I didn’t do that.
  7. 20 fresh basil leaves torn in half (or you can use 1 Tsp. fresh thyme, rosemary or savory leaves but I really like the basil).
  8. 1 C. flat leaf parsley-chopped fine
  9. 1 ½ Tsp. salt and some ground pepper to taste
  10. 1/2 C. to 1 C. of olive oil
  11. Extra fresh herbs and grated Parmesan for garnish

Directions:

  1. Preheat oven to 350.
  2. Peel garlic and cut in half. (Hints for easy pealing: Drop in boiling water; leave it there for 30 seconds, remove and peel. Or toast in dry skillet over medium heat, shaking frequently for 3-4 minutes.)
  3. In a casserole, make two layers of the following and it’s best to use the order listed below:
    1. Onion
    2. Eggplant
    3. Peppers
    4. Tomatoes
    5. Zucchini
    6. Parsley
    7. Basil or herbs
    8. Salt
    9. Pepper
    10. Garlic cloves
  4. Drizzle the Mélange with olive oil and place in the oven.
  5. Bake in a large pan that has high edges for about an hour, pressing down on the vegetables occasionally, until they are all completely tender.
  6. Garnish and serve hot or at room temp.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting @ 721-3551

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to shar

Mélange of Oven Baked Vegetable with Fresh Basil Additional Left-Over’s Recipes

So, here it is just as I had promised.  Enjoy!!!!

veggie potage

 Veggie Potage

  1. In a large saucepan, heat about enough chicken or if you prefer, a vegetable stock to combine with the amount of leftover veggies you have.
  2. Puree your veggies along with the stock with a processor or immersion blender.
  3. If  the mixture is too thick, thin it down a bit with more stock until it’s the consistency that you wish. If it’s too thin, add some crushed croutons.  You can also add some canned well rinsed white beans.
  4. Serve topped with Parmesan and more croutons or a float of sherry.
  5. Healthy, easy and perfect on a cold day.

Melange of Veggies Dip or Spread

(For very healthy, easy to grab snacking or for party appetizers to be served with crispy crackers or crusty French bread slices).

  1. Put your left-over casserole bits in a blender and blend it till it makes a nice spread.
  2. For appetizers, this is the way I like to serve it: On a thinly sliced toasted baguette I spread some room temp or even cold spread and top it with crumbled goat cheese and some water cress leaves.  It’s delicious.  However, you can also do the warm versions below.
  3.  You can do the work for your guests and place a dab of the spread on thinly sliced baguette slices, top them with Parmesan or some other cheese of your desire, place on a cookie sheet and carefully broil or bake at 450 till bubbly and perfect to serve.
  4. Or the easier, lazy way is the following:  you can heat the total amount of the spread topped with some cheese in an oven proof dish nice enough to serve your guests and place the bowl on a platter surrounded by crispy crackers or thin slices of crusty baguette and let the guests do their own serving.
  5. Or you can even use the left-over’s unblended but placed on top of some thawed frozen pastry to make a Provencal pizza.  For extra toppings you use some chopped pitted black olives, anchovy fillets and Parmesan.  Before putting the extra toppings bake the “ratatouille” on the rolled out and fork pricked pastry in a 400 degree oven for about 18 minutes; place on the extra toppings and bake an additional 4-5 more minutes.  Slide on a cutting board sprinkle with a bit more cut basil, cut into squares and serve.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Feb17

Ginger Carrot Soup

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Ginger Carrot Soup

Serves 4

 

“And a bigger thanks for last night—we’re still talking about how great the food was this morning. Our kids LOVED the soup….”  This lovely compliment about a Valentine catered dinner I did was about this soup.  I must agree, it really is good. 

 

Ingredients:

  1. 2 Tblsp. olive oil
  2. 1 3-inch piece of fresh ginger, peeled and coarsely chopped (about 1/4 C.)
  3. 1 small yellow onion, coarsely chopped (about 3/4 C.)
  4. 4 C. mini peeled carrots –about 1 ¼ lbs. (you can find these in a package at your grocery store)
  5. 5 C. vegetable broth
  6. 1/2 C. fresh orange juice
  7. Pinch of ground nutmeg
  8. S&P to taste
  9. Crème Fraiche or sour cream for garnish

Directions:

  1. Heat oil in a large saucepan over medium heat.
  2. Add ginger and onion and cook, stirring occasionally, until soft and fragrant (about 5 minutes).
  3. Add carrots, stock and juice. Raise the heat to medium-high and bring to a boil.  Reduce heat to low, cover and simmer until carrots are very tender (about 45 minutes).
  4. Puree the soup in the saucepan using an immersion blender. Or if you don’t have one of those wonderful implements, let the soup cool and puree in a blender or food processor and return to the saucepan. The soup will be quite thick in texture and if you would look a smoother soup, pass the mixture through a sieve.  I left it thick and everyone loved it that way.
  5. Add nutmeg, S&P to taste.
  6. If the soup still looks too thick for your taste, you can thin it with a bit of water or vegetable stock.
  7. This soup can be served chilled (refrigerate for at least 6 hours and up to 5 days), or at room temp or hot.  I reheated mine because my clients wanted it hot.
  8. Garnish with a spoonful of crème fraiche or sour cream.  And I put one sprig (standing straight up) of green onion top in mine.
Feb17

Lemon Lovers Asparagus

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IMG_3241

Lemon Lovers’ Asparagus

Serves 4

This is a beautifully colored dish to serve and it’s also one that is delicious. I served it with King Salmon but really, it would go well with almost anything.

 

Ingredients:

  1. 2 bunches of asparagus, tough ends cut off
  2. 2 lemons (I used Meyers) thinly sliced
  3. 2 Tblsp. olive oil
  4. 4 Tsp. chopped fresh oregano or 1 Tsp. dried
  5. 1/2 Tsp. salt
  6. 1/2 Tsp. ground pepper

 

Directions:

  1. Preheat oven to 450
  2. Toss asparagus, lemon slices oil, oregano, S&P on a large rimmed baking sheet.  Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp—13 to 15 minutes.

 

Jan15

Chicken and Cabbage Soup to cure the bbbbrrrrs

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chicken cabbage soup 2The Creative Cooking Edge on A Very Cold Day

Chicken and Cabbage Soup (to cure the bbbbbbbrrrrrrs)

Serves as many as you wish

OK—enough I say.  It’s 2:37 pm on a Monday afternoon, January 14th to be exact, and it’s only 6 degrees.  Actually my outdoor thermometer had been registering the below -0- F mark most all day and in keeping with that thought, my refrigerator was sort of empty and extra cold as well. In it I had 6 partially still frozen chicken legs, a head of green cabbage, some celery, and 2 carrots. Oh my-not very appetizing.  On the counter top, I had one onion and one head of garlic.  Yes indeed like Mother Hubbard, my cupboards were bare.  I was up for the challenge mainly because I didn’t feel like braving the cold outdoors; I was shivering, even indoors; so what to make to warm myself with my few at home ingredients?: soup of course—including the special ingredients that  I do keep in my freezer such as a stash of herbs as well as cilantro and parsley.  So, I used those, but if I hadn’t them, I would have used my dried variety(substitution mix is usually 1 Tblsp. of fresh equating to 1 Tsp. dried). This clear and delicate tasting soup actually turned out so nice that I wanted to share it and my lovely creative experience with you.

Ingredients:

  1. Chicken parts- 6 legs or what ever else your heart desires
  2. 1 small green cabbage cut into 6 (more or less) wedges
  3. 1 onion- cut as above for the cabbage
  4. 4 or 5 stalks of celery—cut into 4 inch pieces- leaves included up to you
  5. 2 carrots—peeled and also cut into 4 inch pieces
  6. Bacon-I chopped the ends of some whole bacon that I had frozen
  7. Parsley—5 sprigs—once again from my frozen stash
  8. Thyme- 3 sprigs- once again from my frozen stash
  9. Basel Leaves-chopped-from my frozen stash
  10. Whole Star Anise- 1/2 of one
  11.  Whole Cloves-3 or 4
  12.   Bay Leaf—1
  13.   Pepper Corns- 4
  14.  Salt—1/2 Tsp.  and more if you wish
  15. Potatoes (peeled if need be and cut into smaller chunks) optional

Instructions:

  1. In a tallish pot, place enough water to cover the chicken and veggies-that’ll probably be a couple of quarts or more.  Bring water to boil.
  2. Throw everything in that water except for the green cabbage and potatoes.
  3. Bring back to a boil and then turn to simmer.  Simmer for half hour.
  4. Add the cabbage and the optional potatoes and bring back to a simmer for another half hour.

I didn’t feel like potatoes, so I made myself some noodles. Boy my soup warmed me up immediately. Additionally, I enjoyed the light and fresh taste of the seasonings that I had randomly chosen for the broth. Finally, the challenge of using the few ingredients that I had in my space kept me on my toes on a freezing cold day and gave me a creative challenge and an ending satisfaction.  So, that’s what I really wanted to share with you because you too can do this or maybe something even better.  If so, email the Sun with your unplanned and sudden creative dish. Don’t be shy!!!

Jan13

Asparagus and Prosciutto Strata (an overnight casserole dish)

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Asparagus Prociutto Stratta

I used black forest ham in this picture and it reacted a bit like bacon so it’s a bit crispy and very browned.  However, it was delicious, much more economical than prosciutto and still very tasty—always trying to be economical here in my kitchen. This dish was made in an aluminum pan for a friend who had just injured herself in a down hill ski accident.

Asparagus and Prosciutto Strata (an overnight casserole dish)

Serves 8

It’s always such a great pleasure to host a breakfast for a group of people and have them enjoy your cooking efforts with big smiles on their faces.  That’s part of what was so rewarding in having been an inn keeper at my B&B and now that I have the privilege of writing articles for our wonderful local Weekly Sun, they allow me to play inn keeper every now and then.  That’s what just recently happened at our January get together and this is one of the items which I prepared.  Of course I want to share this with my readers as well.

Here though, before you get to the recipe, are a few little known facts about the asparagus that might be of interest to you.  In France, Louis XIV had a special greenhouses built for growing it.  The finest texture and the strongest yet most delicate taste which is in the asparagus tips, were called, once again in France, “Les points d’amour (love tips)”. Leave it to the French to make a love connection to the asparagus tips.  They were served as a delicacy to Madame de Pompadour.  Asparagus was pictured as an offering on an Egyptian frieze dating to 3000 B.C.  Romans would even freeze this healthy vegetable high in the Alps, for the Feast of Epicurus.  Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable and coined the expression “faster than cooking asparagus” for quick action. As well, asparagus is often grown in conjunction with tomatoes because: the tomato plant repels the asparagus beetle while the asparagus repels some harmful root nematodes that affect the tomato plants. So here’s a salute to that “Point D’Amour”.

Ingredients:

  1. One Lb. asparagus, tough stem ends snapped off and the remainder cut in 2 inch pieces.
  2. 1 loaf 3/4 lb. crusty artisan style bread, cut into 1 inch pieces.  I use a French bread loaf
  3. 3 ounces thinly sliced Prosciutto cut into 1/2 –inch thick strips
  4. 1 ¼ C. shredded Parmesan or Asiago cheese
  5. 1/2 C. chopped chives
  6. 1 Tblsp. grated lemon peel
  7. 6 eggs
  8. 3 ½ C. milk
  9. 1/2 Tsp. salt
  10. 1/2 Tsp. pepper

Directions:

  1. In a medium pan bring about 2 quarts water to a boil; add asparagus and cook for about 3 minutes-till they are bright green and barely tender. Immerse them in cold water to stop them from cooking more.
  2. In a lightly oiled or sprayed 9 X 13 Pyrex or other oven proof dish spread half of the bread cubes.
  3. There will be 4 layers. Top the first layer of bread cubes with 1/2 of the following ingredients:
    1. Prosciutto or some sort of thin sliced ham–smoked or not
    2. Asparagus
    3. Chives
    4. Shredded Parmesan or Asiago cheese.
  4. Now place the other half of the bread crumbs on top and layer again as above in #3.
  5. In a blender blend the eggs, milk, S&P and lemon peel and pour over the layered ingredients.
  6. Cover and refrigerate at least 1 hour or overnight.
  7. Preheat oven to 350 and bake until center of strata is set and the top is lightly browned (40-50 minutes).
  8. Serve warm or at room temperature.

 

Jan7

The Magic of Beets

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beet greens cooking beet greens beets and greens on plate beets in aluminum foil

golden beets

The Magic of Beets

Beets weren’t one of my most favorite veggies, however, when I started encountering the golden and other colored milder tasting beets, I became very fond of them.  So, when I saw these three gold beets at the market, I couldn’t resist.  Beets are truly multi faceted because not only can you use the root but the greens as well.  So for dinner last night, I devoured both and it was truly divine.

The history of beets is very interesting.  It has had a long history of cultivation stretching back to the second millennium BC.  Aristotle and Theophrastus mention them.   This little root has been used for food, sugar, fodder, food color, medicine and health, as an aphrodisiac, juice, and wine.  It can be consumed deliciously cold or hot.  Various countries of our world have made this root into a specialty dish and it’s even used as an integral part of a Jewish prayer for Rosh Hashanah.  And that is just the root—because the tops are delectable as well.  So here are two of my favorite recipes for this miraculous vegetable.

Beets Baked in Foil (oh so easy and delicious—try to buy beets which are uniform in size so that they’ll cook evenly.  Additionally, you can store just the uncooked roots in a plastic bag in the frig and they’ll last for weeks.)

  1. Preheat the oven to 400.
  2. Wash/scrub the beets well and leave an inch or so of the green top on to minimize bleeding.
  3. Wrap them individually in foil and place them on a baking sheet.
  4. Cook, undisturbed, for 45 minutes to 1 ½ hours—until a think-bladed knife pierces the beet with little resistance.  (They may cook at different rates—so watch for that.)
  5. You can peel them right away and serve them sliced or whole with butter or olive oil, any vinaigrette, or freshly squeezed lemon juice.  I like them with just butter or olive oil.
  6. You can also remove, cool and refrigerate them in their foil until ready to peel and use.  They’ll last for several days.  Then you could serve them cold with a good dressing; or sliced mixed with olive oil, balsamic, ground pepper and salt served over some Greek yogurt. A bit of fresh chervil to top this last suggestion will make this a perfect dish.

Beet Greens: They actually were “the in- green” eons ago—that is until spinach came along.

  1. Wash the beet leaves, cut and then chop the stems.  Separately chop the leaves.
  2. Bring a pot of water to a boil; salt it.  Cook the stems until they are almost tender (about 5 minutes) and then add the leaves.  Cook a couple minutes more or until it’s tender.  Add butter or olive oil at the very end as well as S&P to your taste.  Additionally you can also add the ingredients in the optional #4 paragraph below.
  3. Optional: add sunflower seeds (or other seeds of your desire) and raisins at the very end.  If you wish you can pre- soak the raisins in warm water for 10 minutes.  Also, you can pre- roast the seeds in a pan.
Dec30

Zucchini and Mushroom Casserole

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Zucchini and Mushroom Casserole

8 serving

 

This is a good, easy and nutritional dish to serve.  Zucchini and mushrooms are so versatile so it’s nice to see them meld together.  Enjoy.

Ingredients:

  1. 1 ½ Lb. zucchini, trimmed and scrubbed
  2. Pinch of chopped or dried dill
  3. S&P to taste
  4. 1-2 cloves of garlic
  5. 3/4 Lb. mushrooms, sliced
  6. 4 ½ Tblsp. butter
  7. 2 ½ -3 Tblsp. flour
  8. 1 ¼ C. sour cream
  9. Bread crumbs dotted with butter
  10. Up to 1/4 C. chopped parsley (optional)
  11. Up to 1/4 C. shredded Parmesan (optional)

Instructions:

  1. Cut the zucchini crosswise into one-inch slices.  Place in a pot with salted water to cover. Add the dill and garlic and some S&P.  Cover and bring to a boil.  Reduce the heat and simmer gently until the vegetable is barely tender (about 8 minutes).  DO NOT OVERCOOK.
  2. Drain, reserving 2 Tblsp. of the cooking liquid, and discard the garlic. Set the zucchini aside.
  3. In a skillet, sauté the mushroom in the butter (about 5 minutes), stirring occasionally till they glisten; then stir in the flour. Cook about 2 minutes longer till flour is well absorbed.
  4.  To the mushrooms in the skillet add the sour cream and zucchini and the reserved 2 Tblsp. zucchini cooking liquid stirring constantly.  DO NOT BOIL but heat thoroughly.
  5. Transfer the mixture to a buttered or Pam sprayed casserole dish and top with some buttered bread crumbs.  If you wish, you can mix the crumbs with chopped parsley and/or some shredded parmesan.
  6. Brown quickly under the broiler.
Dec29

Caesar Salad Spears

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Caesar Salad Spears

Serves around 6-8

 

This is a wonderful light and delicious hors d’oeuvres to have-particularly before a hearty dinner.   For a faster version, I have used pre-made Caesar bread crumbs and anchovy paste—but the homemade version is a bit tastier I think.  No matter, you and your guests will enjoy this and beware-they do go quickly.

 

Ingredients:

  1. 2 C. 1/4 –inch-diced white bread or for shortcut use somewhat crushed Caesar store bought croutons
  2. 1/4 C. grated Parmigiano-Reggiano cheese plus some for garnish
  3. 5 Belgian endives
  4. Lemon wedges for garnish and additional color

For Dressing: (you can double this recipe because it’s good for a left-over salad dressing)

  1. 2 minced anchovies or a comparable amount of anchovy paste
  2. 1 egg yolk
  3. 1 clove garlic, minced
  4. 2 Tblsp. grated Parmesan
  5. 1 Tblsp. red-wine vinegar
  6. 1 Tblsp. lime juice
  7. 1 Tsp. Dijon mustard
  8. ¼ tsp. Worchestershire sauce
  9. 2 dashes Tabasco
  10. 1/2 Tsp. salt
  11. 1/2 Tsp. ground black pepper
  12. 1/2 C. olive oil

 

Directions:

  1. If you wish to make your own croutons, preheat oven to 350.  In a medium bowl, toss the bread with 2 Tbls. of the olive oil and season with salt and pepper.  Spread the bread on a baking sheet and toast for about 10 minutes, stirring once, until golden and crisp.
  2. In a food processor, blender or by hand, whisk together ingredient #4 through #14. When well blended slowly add the olive oil.  Taste to see if you wish to add more S&P.
  3. Trim the endives and remove the largest leaves from 3-4 of the heads. If you wish you can stack the leaves and trim them to about 4 inches. (I don’t do this.)
  4. Thinly slice the remaining endive and toss with the dressing and the croutons.
  5. Spoon the salad onto each spear and garnish with grated cheese.
  6. Note: If you wish you can use a combination of endive and romaine heart leaves to fill and also you can chop very finely some of the romaine for the inclusion in your salad mixture.  So then you would have a mixture of endive and romaine hearts.  I personally like this combination.  It’s also more financially economical.
Dec14

Creamy Watercress Soup-Good Hot or Cold

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watercress yes 2 creamy watercress soupwatercress yes 2

watercress yesCreamy Watercress Soup

Serves 4

 Watercress is usually pretty pricey to purchase, but every now and then, it’s a real treat to have and to serve for guests.  Because of the potatoes, this can become a pretty thick soup.  If you wish a thinner consistency, cut down on the dairy and make up for the amount in the stock.  All in all, I really like this soup because of the unique taste of watercress.  As well, it’s also good cold.

Ingredients: 

  1. 2 Tblsp. Butter
  2. 1 large onion, coarsely choppedwatercress yes 3
  3. 2 Yukon gold potatoes, coarsely chopped
  4. 4-6  C. coarsely chopped watercress (more if you want a stronger watercress taste)
  5. 2 C. vegetable stock (you can use chicken or beef)
  6. 2 C. half-and-half or milk
  7. S&P to taste

Directions:

  1. Place the butter in a large, deep saucepan and turn the heat to medium.
  2. Add the chopped potatoes and onion.  Cover and cook over medium-low heat, stirring occasionally, until the potatoes and onion are nearly tender, about 15 minutes.
  3. Then add the coarsely chopped watercress and cook, stirring, until it’s wilted—about 5 minutes.
  4. Add the stock, bring ALMOST to a boil, lower the heat and cook briefly till the watercress is tender ( this won’t take very long).
  5. Put through a sieve or food mill, or carefully puree in a blender.  Return to heat and add the half-and-half or milk.  DO NOT BOIL.  Season with S&P.
  6. Enjoy and Bon Appétit.
  7. Remember, you can add more stock and less cream/milk and don’t let the mixture come to a boil.
  8. I like to top mine with a bit of sour cream or yogurt, slivered green onion tops and avocados.  Well—you get the idea.
Dec12

Braised Celery and Julienned Carrots Caribbean Style

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celery carrots caribbean

Braised Celery and Julienned Carrots Caribbean Style

Serves 2-4

This is such an easy and delicious dish.  Celery is rarely thought about other than enjoying it in its raw state which is too bad because it really is delicious when cooked.  So, give it a try in this recipe and enjoy.

 

Ingredients:

  1. 5 to 10 leafless stalks of celery—cut into small pieces
  2. 1 to 2 carrots–julienned
  3. 1-2 Tblsp. butter
  4. 1-2 Tblsp. olive oil
  5. 1-2 Tblsp. flour
  6. 1- 1 ½  C. chicken stock
  7. 1-2 Tsp. of the Caribbean Marinade Recipe found on my blog and here as well.
  8. Dash of soy sauce
  9. 1/4 to 1/2 C. slivered almonds which you have lightly browned in 1-2 Tblsp. butter.

Directions:

  1. In a deep wok like pan melt and heat the butter and olive oil
  2. Cook and stir the celery and carrots stirring for about 2 minutes.
  3. Season with S&P and sprinkle with flour.  Cook, stirring for about 2 more minutes.
  4. Add the stock, marinade and soy sauce, stir, bring to a boil then turn the heat to low. Cover and cook until the celery is tender but still a bit crunchy (about 10- 15 minutes).
  5. Uncover and if you think that you have too much liquid, boil off some of the liquid.
  6. When the mixture has a saucy garnish, add the almonds.  Perfection!!!

Caribbean Marinade

Makes about 1/2 to 3/4 Cup

  1. 1 head of garlic, peeled
  2. 2 Tblsp. oregano
  3. 2 Tsp. cumin seeds
  4. 1 Tsp. black peppercorns
  5. 2 bay leaves
  6. 1 Tblsp. olive oil
  7. 1 orange—rind sliced off and chopped small; orange juiced
  8. 1 ruby grapefruit-rind sliced off and chopped small; grapefruit juiced
  9. 1/4 C. lemon Juice
  1. In a food processor, put ingredients listed above.  The orange, grapefruit and lemon juice should add up to 1/2 cup total of juice.
  2.  Process so nice and smooth but still chunky.