Author Archives: lifeparagraphs

Breville Centrifugal Juicer Review & Recipes

different-types-of-juicers

For Christmas, my husband gifted me a new Breville Centrifugal Juicer. I’ve been juicing religiously for a year and a half. This is our second juicer. The first was a masticating juicer called a Bella Pro. You can read more about the different types of juicers by clicking here. My video review of the Breville Centrifugal Juicer is below.

The Breville Centrifugal Juicer takes time a little time to set up and unpack but it proves to be easy to use once you understanding the juicing settings and basic construction. We juice a lot of spinach and wheat grass at our house. I did some initial testing and guessing to understand what settings to get the most juice out of them. I suggest operating on a 5 with wheatgrass, kale and spinach. Otherwise, you will have to run the leafy greens several times through the juicer, and that is time consuming and messy.

What I like most about the Breville Juicer is the fact that I can add an entire apple, orange or other vegetable to the juice. No more cutting, chopping or peeling in order to use the juicer saving you valuable time and nutrients. Last year we spent hours upon hours peeling oranges. The hours spent peeling is no more with the centrifugal juicer from Breville.

It’s also important to note that the Breville is solidly made. I like mesh surrounding the sides of the blade.  They are of high quality. Unlike our Bella Pro, we had no problem with the fruit getting caught or jammed. The juicer is still loud but quieter than the Bella Pro. The Bella Pro Juicer would make a horrible thumping noise if the fruit was getting jammed. The Breville doesn’t have that problem because centrifugal juicer blades operate at a very high rate.

Make sure you turn the juicer on first before you add the fruit or vegetables. Otherwise, it won’t extract the juice from your foods on the fruit try. The cleanup is pretty easy. I normally compost the pulp from the juice but recently I have also begun using it to create vegetable, beef and chicken stock. Only the blade and mesh according to the instructions is dishwasher safe. We have successfully run everything through the dishwasher and it has come out just fine.

Our family normally spends 30 minutes on Sundays preparing our juice for the week. I like to purchase my vegetables in bulk, juice them and place them in large canning jars. I’ve mentioned previously, I will freeze my canning jars and most recently with my vegetable stock and all my excess juice too. Just remember that you shouldn’t be defrosting it in the microwave especially with the canning jar lid. I like to thaw my frozen juice and stock in canning jars slowly in a large pot in hot water over time.

 

One of the reasons we purchased a Breville is because it is a brand name, I was under the impression that it is easy to order replacement parts which we were unable to do with our Bella Pro. I don’t want to have to invest another $200 on a juicer every 12 months.

I love my Breville Juicer and am having a blast continuing to experiment with new vegetables, fruits and recipes. Check out my Juicing and Smoothie Pinterest Board for more juicing recipe inspiration.

More Juicing Recipes & Resources

How to Make the Mosting Amazing Red Chili Enchilada Sauce

red-chili-enchilada-sauce

 

One of my favorite dishes which I’ll include the recipe at a later time is my enchilada casserole. About three years ago, I tried my hand at making enchilada sauce canning a small batch with great results. Once or twice a year, I now spend the weekend canning seemingly hundreds of tomatoes which I pick up from my local restaurant food supplier. This weekend I picked up 80 lbs. of tomatoes. My husband and I spent part of the weekend making tomato paste, tomato sauce and enchilada sauce. I can them and store for later use making for a quick, healthier and more customized dinner.

 

Amazing Red Chili Enchilada Sauce

This recipe doesn’t require you to make everything homemade, however it does incorporate a tomato paste recipe and the stock recipe. These two pieces inject amazing flavor into the enchilada sauce.

This recipe will make you 10 quart sized  (32 oz) cans of enchilada sauce.

 

120 dried red chiles

15 cups of water

15 cups of pork stock (Chicken or beef stock also works, however my preference is pork.)

3 cups tomato paste

25 cloves of garlic

1  cups of olive oil

5 tablespoons of oregano

3 tablespoons of cumin or corriander

3 tablespoons of paprika

3 tablespoons of chile powder

3 tablespoons of onion powder

 

Heat your oven to 400 degrees. Using a sheet pan, lay your chilis on them and place in the oven for 4 minutes. Remove from oven and remove chili tops and seeds adding them directly into your water and pork stock mixture in your large stock pot. Let them sit for 2 hours to hydrate and absorb flavor.

 

enchilada-sauce-chilis

 

Add your remaining ingredients including your garlic directly into your stock pot. Save time by not chopping them tossing them directly in the pot. You are welcome to use store bought tomato paste, however, I recommend making your own which can be cooked and canned in advance. Click here to access my tomato paste recipe. Using your immersion blender mix them directly in your stock pot.

Bring your your enchilada sauce to a boil and let it cook down for 2 hours to absorb and the flavor. Follow the process of sanitizing and preparing your quart jars for canning. Your enchilada sauce can also be frozen if you have room in your freezer. Make sure you make room in your jars when the frozen enchilada sauce expands. I like to can them because my cooking time for meals like my enchilada sauce is reduced because I don’t have to dethaw my sauce.

Enjoy your enchilada sauce.

 

More Canning Recipes and Resources

For more canning recipes check out the following:

I took inspiration from this enchilada recipe which I love and recommend if you are looking to cook in smaller increments over at Cooking with Curls.

How to Make Basic But Delicous Tomato Paste

delicious-tomato-paste

 

I was surprised the first time I tried my hand at making tomato sauce on my own how pink it was even though I thought I took enough time to cook down and prepare my tomato sauce. Tomato paste provides your a flavor charge that also allows you to retain the traditional red color you come to know in your tomato sauce.

Ingredients for Your Basic But Delicious Tomato Paste

Don’t be intimidated by tomato sauce. It’s easy to make outside of the preparation of the tomatos. To purchase tomatoes in bulk, I recommend visiting your restaurant supply store, grown them yourselves, or work with your supermarket or farmer’s market to purchase them in bulk. Leaving the tomato skins your tomatoes will make them bitter. I like to save my tomato skins for later use in seasoning and flavoring my stock. You can find my recipe by clicking here.

 

60 blanched, cored and peeled large tomatoes

3 tablespoons salt

3 tablespoons cracked pepper

10 cloves of garlic

1 1/2 cups of fresh lemon juice

3 bay leaves

 

Make sure you blanch, core and prepare tomatoes. Add them to a large stock pot. Add ingredients to your pot with the exception of the bay leaves. Use your immersion blender to blend. Add your bay leaves and bring your pot to a boil. Let it cook and simmer down for 3-4 hours until it is extremely think. This recipe will make 64 ounces or 9 cups of tomato paste.

I like to use the tomato paste immediately in my tomato sauce or enchilada sauce. However, this can be canned, refrigerated and frozen for later use.

 

More Tomato and Canning Recipes

This recipe has taken inspiration from the Tomato Paste recipe in the “Ball Complete Book of Home Preserving” edited by Judi Kingry and Lauren Devine. 

How to Make the World’s Most Flavorful Tomato Sauce

flavorful-tomato-sauce-recipe

 

My tomato sauce is very multi-purpose. It’s our almost weekly staple for our homemade pizza. You can click here to see my pizza dough recipe. I like to can the tomato sauce in advance as it’s great to use in spaghetti, casseroles and other recipes. I generally spend two weekends canning a year working on making tomato paste, tomato sauce, and enchilada sauce for use for the rest of the year. I’ll include links to the recipes at the end of the post.

This tomato sauce  recipe should make 10 quart size jars. I recommend canning these and sealing them instead of freezing just because they stay fresh longer. Special note, if you are not including the tomato paste in your sauce, make sure to include a 1/4 teaspoon of lemon juice in each of your quart jars. This makes sure that your sauce remains flavorful and fresh.

 

tomato-sauce-blender

 

Flavorful Tomato Sauce Recipe

 

60 peeled, blanched and cored tomatoes

3 celery stalks chopped

1 1/2 cups of carrot juice (This makes your sauce sweet.)

4 medium sized yellow onions chopped

12 garlic cloves

2 cups of red wine (I prefer pinot noir or merlot.)

3 tablespoons oregano

3 tablespoons salt

3 tablespoons cracked pepper

1 1/2 cups of basil

3 cups of tomato paste

3 bay leaves

 

The tomato sauce will have a bright red color from using the tomato paste. Add all your ingredients with the exception of the bay leaves. Using your immersion blender, blend everything together. Add your bay leaves and bring your sauce to a boil. Stir frequently. Let it reduce on medium high for 2-3 hours until it reaches the right think consistency and red color. Add additional spices and flavors to suite your taste and customizations.

Follow the basic canning rules sanitizing your jars, lids and rings. Add your sauce and then seal them. Make sure they are cooled before storing them in a cool and dry location.

 

More Tomato and Canning Recipes

Underestimated is How I Like to Be

If you ever wanted to light a fire under my ass to get something done all you have to do is underestimate me.

I like to be underestimated because I have something to fight for to prove to you and also myself. I like being the underdog because I can break the rules or completely ignore them. Most importantly you will never see me coming.

The problem is when you have proven yourself or gained a certain amount of visibility you can’t be underestimated any longer. People expect something from you. Maybe it’s a certain amount of quality, your product, your productivity or hard work. Maybe it’s all of the above. The once underestimated becomes the person others compete against. You make each other better for it, but there are these things like expectations, pressure and stress. These are things you didn’t have to deal with when you were invisible underdog who took risks and made moves without regret. Risking it all becomes more of a challenge. Everyone is watching or at least you believe they are. You now have a reputation, an expectation and you can either do nothing, fail or exceed your goal or other expectations. Might I suggest that you have another option which is a fourth one.

That fourth option is none of the above. You don’t give a shit about what anyone thinks about you. You do what you want and how you want to do it and quit worrying about those expectations of what people might be thinking of you or saying about you good, bad or indifferent. Just do what you do and know is true. You are the only person you should be considering.

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