recipe – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Tue, 17 Apr 2018 19:42:23 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.3 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png recipe – Uncle Matt's Organic http://www.unclematts.com 32 32 Orange Sunrise Smoothie http://www.unclematts.com/orange-sunrise-smoothie/ Fri, 12 Jan 2018 17:17:21 +0000 http://www.unclematts.com/?p=3103 more]]>
A kid-friendly immunity booster, this smoothie will get your day going and help give you your daily dose of antioxidants and vitamin C! Make it a complete meal by adding your favorite protein powder.
Serves 2-4
Ingredients:
2 Organic Bananas
2 cups Organic Strawberries
1 cup OrganicVanilla yogurt, non-fat
8 Ice cubes, large
3/4 cup Uncle Matt’s Organic Orange Juice
Directions:
Place all ingredients in a blender and puree until smooth.
]]>
Blueberry Peach Smoothie http://www.unclematts.com/blueberry-peach-smoothie/ Wed, 06 Dec 2017 16:31:29 +0000 http://www.unclematts.com/?p=2719 more]]> Get your day moving with Uncle Matt’s blueberry peach smoothie, which contains our organic apple juice as well as organic blueberries for a refreshing and nutritious  boost!

Ingredients

3-4 Uncle Matt’s (or similar) organic peaches, peeled and sliced
1 1/2 cups Organic Almond Milk
1/2 of a squeezed Uncle Matt’s Valencia orange
1 Organic Banana
4-5 leaves of kale, stems removed
3/4 cup of baby spinach leaves
1/2 cup of sliced carrots
1/4 cup of Uncle Matt’s Organic Apple Juice
1/2 cup of Organic Blueberries

Add all ingredients to your blender and blend until smooth. Pour, and enjoy!

]]>
Triple Citrus Glazed Grilled Salmon http://www.unclematts.com/triple-citrus-glazed-grilled-salmon/ Mon, 14 Aug 2017 00:48:00 +0000 http://www.unclematts.com/?p=2533 more]]> Uncle Matt’s Orange Juice, lemon juice, orange marmalade and savory ingredients pair to make a bold and nutritious accompaniment to salmon fillets. Perfect for any kind of gathering.

Ingredients

Triple Citrus Glaze:
3/4 cup fresh Uncle Matt’s Organic orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup chicken stock
1 garlic clove, minced
2 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1 tablespoon butter
Pinch kosher salt and freshly cracked black pepper

Grilled Salmon:
Extra-virgin olive oil, for brushing
4 (6-ounce, 1-inch thick) salmon fillets
Kosher salt and freshly cracked black pepper

Glaze:
Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.

Salmon:
Heat a grill to medium-high heat.

Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

Recipe courtesy of The Neelys

Source: Food Network

]]>
Uncle Matt’s Chewy Granola Bars http://www.unclematts.com/uncle-matts-chewy-granola-bars/ Tue, 28 Mar 2017 21:17:22 +0000 http://www.unclematts.com/?p=2485
Need a quick and nutritious snack or breakfast recipe? Try Uncle Matt’s Chewy Granola Bar that your kids can quickly grab as an afternoon snack or in the morning as they head out the door.

Ingredients

1/2 cup Uncle Matt’s Organic Orange Juice
2 cups old fashioned organic oats
2 cups puffed organic rice
1/2 cup organic pumpkin seeds
1/4 cup flax seed
1/2 cup chopped organic dates
1/2 cup dried organic cranberries
1/2 cup chopped dried organic apricots
1/4 cup packed organic brown sugar
1/4 cup honey
1 tsp. kosher salt
1/2 tsp. ground ginger
1 organic egg, beaten well

 Directions

1. Heat oven to 350 degrees F.
2. Spray a 13 by 9 inch cake pan lightly with non-stick spray, line the bottom and 2 sides of the pan with parchment paper, creating a sling to make granola easier to remove. Set aside.
3. Spread oats, puffed rice, pumpkin seeds and flax seeds on a baking sheet and toast in oven 10 to 12 minutes or until lightly browned and fragrant. Remove to a large mixing bowl and stir to combine.
4. Decrease oven heat to 325 degrees F.
5. Place Uncle Matt’s Organic Orange Juice, dates, cranberries, apricots, brown sugar, honey, salt, and ginger into a medium saucepan.
6. Set over medium high heat and stir to break up the clumps of dates. Cook just until the sugar dissolves.
7. Remove from the heat, pour over the dry mixture and stir to combine well.
8. Add the beaten egg and stir to combine.
9. Transfer to the prepared cake pan and press evenly into the pan using a rubber spatula.
10. Bake 25 to 30 minutes, until light golden brown.
11. Remove from oven and cool completely before cutting into squares or rectangles.
12. Store in an airtight container for up to 1 week.

]]>
Florida Peach Cobbler http://www.unclematts.com/florida-peach-cobbler/ Mon, 27 Mar 2017 01:34:37 +0000 http://www.unclematts.com/?p=2568 more]]> Ingredients:

-serves 4
2# Florida Peach Meat (no pits), fresh, frozen, or home-canned, drained
½ cup packed light brown sugar (or to taste)
pinch of salt
¼ tsp. ground cinnamon
1 tbsp. flour
¼ tsp. vanilla extract
1-1/3 cup all-purpose flour
1 tsp. baking powder
½ tsp. salt
2 tbsp. granulated sugar
4 tbsp. unsalted butter, cold
¼ to ½ cup buttermilk, (or milk)
1 tbsp. cinnamon sugar mix for the top (optional)

Directions:

1. Preheat oven to 400ºF.

2. Wash the peaches and cut the meat off the pits. Cut into large chunks.

3. Mix together the peaches, brown sugar, pinch of salt, cinnamon 1 tbsp. flour and vanilla extract. Put into baking dish(es).

4. In the same bowl stir together 1 1/3 cups flour, baking powder, salt, and granulated sugar.

5. Cut the butter up in to small pieces and toss in flour mixture. Using your fingers, break the butter into pea size pieces. Add about ½ the buttermilk or milk and stir. Continuing adding buttermilk until the dough just comes together.

6. Plop the dough on top of the fruit so it covers all the fruit, but leave a little margin around the edge with no topping. If desired, sprinkle with cinnamon sugar.

7. Place on a sheet pan (covered with foil or parchment for easy clean up) and place into oven.

8. Bake for 30-40 minutes until fruit is bubbly, and topping is cooked through.

© 2017 Chef Jennifer M. Denlinger www.FloridaChef.net

]]>
Chicken with grapefruit pan sauce http://www.unclematts.com/chicken-with-grapefruit-pan-sauce/ Fri, 16 Sep 2016 01:14:33 +0000 http://www.unclematts.com/?p=2557 more]]> Cut away the peel and pith of 1 Uncle Matt’s Organic grapefruit; cut into segments.

Season 8 chicken cutlets and cook in olive oil in batches, until cooked through, 3 minutes per side.Then remove.

Add 1/2 cup grapefruit juice and 1 1/4 cups organic chicken broth to the pan. Simmer for 6 minutes.

Next, stir in 3 tablespoons of organic butter. Top the chicken with the sauce and grapefruit segments, toasted walnuts and chopped parsley.

Services 4.

Recipe credit: Real Simple

]]>
Grilled Baby Back Ribs with Basil Chile Lemonade Glaze http://www.unclematts.com/grilled-baby-back-ribs-with-basil-chile-lemonade-glaze/ Sat, 14 May 2016 21:57:16 +0000 http://www.unclematts.com/?p=2637 more]]> With garden-fresh basil, pure organic olive oil, just-picked organic lemons, zesty chili flakes, and Uncle Matt’s organic homestyle lemonade, you’ll be running to fire up the grill for this mouth-watering and deliciously-unexpected take on baby back ribs.

Ingredients

5 pounds pork baby back ribs, cut into half-racks if needed to fit on grill $
4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon cayenne
Basil Chile Lemonade Glaze

Preparation

1. Remove the membrane from underside of ribs: Slide a screwdriver tip along each bone and under one end of membrane to loosen, then grab membrane with a paper towel and pull off (it’s okay if membrane breaks and bits remain).
2. In a small bowl, mix salt, pepper, and cayenne. Put ribs on a baking sheet and sprinkle on both sides with salt mixture. Snugly wrap each rack in heavy-duty foil. Let sit 30 minutes at room temperature.
3. Meanwhile, prepare a charcoal or gas grill for indirect medium-low heat (300° to 350°; you should be able to hold your hand 5 in. above cooking grate only 6 to 7 seconds). If using charcoal, light 60 briquets in a chimney on firegrate. When coals are covered with ash, about 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a sturdy drip pan on grate between mounds. The area over the drip pan is the indirect heat area. Add 3 or 4 more unlit briquets to each mound when ribs go on and every 30 minutes while cooking. If using gas, turn all burners to high, close lid, and heat 10 minutes. Then turn center burner(s) off and reduce heat of other burner(s) to medium-low. Place a sturdy drip pan under the turned-off burner(s). The area above the drip pan is the indirect heat area.
4. Place rib packets, bone side down, on cooking grate over indirect heat, overlapping slightly if necessary. Cover grill and cook ribs until fairly tender when pierced through foil, 50 to 70 minutes.
5. Transfer rib packets to a rimmed pan. Carefully remove ribs from foil. Set ribs, bone side up, on grill over indirect heat.
6. Spoon about 1/4 cup glaze into a small bowl and set aside. Using a silicone brush, baste ribs with remaining glaze. Cover grill and cook ribs 10 minutes. Brush melted glaze from center of each rack up along sides of meat, turn ribs over, and baste with more glaze. Repeat brushing and turning every 10 minutes until ribs are browned and tender and meat has shrunk back from ends of the bones, 30 to 40 minutes total.
7. Remove ribs from grill. Cover loosely with foil and let sit about 10 minutes. Stir reserved 1/4 cup glaze and brush over ribs. Cut between bones to serve.

Basil Chile Lemonade Glaze

¾ cup (6 oz.) Uncle Matt’s organic lemonade
¼ cup chopped fresh organic basil leaves
1 tbsp. organic olive oil
Finely shredded zest of 4 organic lemons
¼ c. of fresh organic lemon juice
1/1/2 tsp. red chile flakes

Preparation

In a medium bowl, combine all ingredients.

Adapted from MyRecipes.com

]]>
Orange Cranberry Muffins http://www.unclematts.com/orange-cranberry-muffins/ Sat, 21 Mar 2015 21:38:06 +0000 http://www.unclematts.com/?p=2615 more]]> Fluffy, mouthwatering and absolutely scrumptious, these orange cranberry muffins are a real treat and can be part of a healthy breakfast or a perfect snack! Featuring Uncle Matt’s Organic Apple juice, they’re a great recipe to make with kids, too!

Ingredients

2 cups all purpose flour
2/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh Uncle Matt’s no-pulp organic orange juice
1/2 cup canola oil
2 tablespoons orange zest from Uncle Matt’s fresh organic orange
2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
1 1/2 cups fresh cranberries, roughly chopped
1 cup pecans or walnuts, roughly chopped (optional)

Preheat oven to 375 F. Lightly grease a muffin tin.

In a large mixing bowl, mix together flour, sugar, baking powder, baking soda and salt. Make a well in the center and add canola oil, orange juice, zest and vanilla. Mix just until all wet ingredients are moistened. About 1/2 way through mixing add the cranberries and nuts.

Fill muffin tins 3/4 full and bake for 23 to 27 minutes, until lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.

Source: Post Punk Kitchen, shared with us by customer Jennifer S. This recipe was first featured in Boston Organics Newsletter No. 46 of 2011.

]]>
Grapefruit & Coconut Angel Pie http://www.unclematts.com/grapefruit-coconut-angel-pie/ Sun, 07 Dec 2014 21:53:31 +0000 http://www.unclematts.com/?p=2632 more]]> The ultimate in decadence, this dessert is a real crowd fave. Perfect for the holidays or for your special gathering with friends and family.

For the shell
4 large egg whites at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 cup sweetened flake coconut

For the filling
1 envelope (about 1 tablespoon) unflavored gelatin
3/4 cup strained fresh grapefruit juice
4 large egg yolks
1/2 cup sugar
8 ounces cream cheese, softened
1 cup well-chilled heavy cream
2 cups fresh grapefruit sections (cut from about 3 large grapefruit), cut
into 1/2-inch pieces and drained well

Fresh grapefruit sections for garnish if desired

Make the shell:
In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, beat in the cream of tartar, and beat the whites until they hold soft peaks. Beat in the sugar, a little at a time, beat the meringue for 5 to 7 minutes, or until it is stiff and glossy and the sugar is dissolved, and fold in the coconut. Drop heaping tablespoons of the meringue evenly around the edge of a well-butter 9-inch (1-quart) pie plate, spreading the meringue with the back of the spoon to form the side of the shell, and spread the remaining meringue evenly over the bottom of the pie plate. Bake the shell in the middle of a preheated 250°F. oven for 1 1/4 to 1 1/3 hours, or until it if firm and very pale golden, turn off the oven, and let the shell cool completely in the oven with the door ajar. (Once the shell is cooled completely, it may be left overnight in the oven with the door closed.)

Make the filling:
In a small bowl sprinkle the gelatin over 1/4 cup of the grapefruit juice and let it soften for 1 minute. In a small saucepan whisk together the egg yolks and the sugar, add the remaining 1/2 cup grapefruit juice, the gelatin mixture, and a pinch of salt, and cook the mixture over moderate heat, whisking, until it registers 160°F. on a candy thermometer. Transfer the yolk mixture to a metal bowl set in a larger bowl of ice and cold water and whisk it constantly until it is thickened to the consistency of raw egg white but is not set. Remove the smaller bowl from the bowl of ice and cold water and reserve the bowl of ice and cold water for later use. In another metal bowl with an electric mixer beat the cream cheese until it is light, fluffy, and smooth, scraping down the side, add the yolk mixture, a little at a time, beating, and beat the mixture until it is smooth and combined well. Set the bowl containing the cream cheese mixture in the reserved bowl of ice and cold water and whisk the cream cheese mixture until is thickened and forms a ribbon when the whisk is lifted. In a bowl beat the heavy cream until it holds stiff peaks and whisk about one fourth of it into the cream cheese mixture. Fold in the remaining whipped cream gently but thoroughly and fold in the grapefruit pieces gently.

Pour the filling into the shell, smoothing the top, and chill the pie, uncovered, for 4 hours, or until the filling is set completely. (If the pie is to be chilled for more than 4 hours, cover it with plastic wrap or wax paper.) Just before serving garnish the pie with the grapefruit sections.

Source: Gourmet, April 1992

]]>
Uncle Matt’s Organic Creamsicle Smoothie http://www.unclematts.com/uncle-matts-organic-creamsicle-smoothie/ Sun, 08 Jun 2014 21:56:22 +0000 http://www.unclematts.com/?p=2635 more]]> 3/4 cup crushed ice
1 1/2 cups organic vanilla soymilk
1 cup Uncle Matt’s no-pulp organic orange juice
2 tbsp. organic vanilla yogurt
1/2 tsp. organic vanilla

Put all ingredients into blender. Frappe for 30 to 60 seconds or until all ingredients are blended and ice is thoroughly crushed. Pour and serve immediately.

For ice pops, pour into trays and freeze immediately.
For a non-dairy recipe, omit yogurt.

Source: Annemarie McLean

]]>