Inspired by my friend Sam who offered me a recipe to spinach soup in which I had only half the ingredients, I went on my own spree and made this for me and the kids last night. It was a hit!
1 large pealed and diced potato
2 tsp garlic, fresh or powder
1 tsp ground mustard (the powder kind you find in the spice isle lol)
1/4 cup fresh chopped parsley
1/4 tsp fresh ground pepper, if you don't have fresh ground don't worry, just use what you have
2 pealed and sliced carrot
1/4 cup diced red onion or shallot
2 cups fresh baby leaf spinach (must be fresh)
1 cup chopped celery
2 tbs butter or olive oil
3 cups water
1/4 cup sour cream
a blender or soup puree wand
First, put diced potato in a bowl and put all the seasonings on them, stir and let sit while you are doing the other steps
in a pan saute celery and onion until soft, you can sprinkle some sea salt over them to sweat them, don't stir too much, just even them out over the pan and cook on med low heat
while that's cooking pour the water in a pot, heat water, add carrots and seasoned potatoes and cook until soft, then add the sour cream and all other ingredients BUT the spinach, put that in last, stir in and cover for a few minutes until the spinach wilts.
Once this is done you can either blend the entire thing or save half for the blender and half for a more textured soup, if you do that, blend half, then mix in the rest and serve. This is a great way to get some veggies in for kids and it tastes more like a potato soup! Enjoy
Wednesday, January 20, 2010
Thursday, January 14, 2010
Gluten Free Pizza for one
Gluten sucks! Most people don't even realize what it does to our minds, bodies and everything else and of course the US saturates the markets with it. I don't need to get into a moral, economical and governmental chat on this blog. Sooo I grabbed some "Kinnikinnik" gluten free pre made crusts today and brought them home to find a pizza alternative for me and my kids because one has allergies and the other has ADHD and I am a food freak, so there you have it :) I just whipped this up, totally pulled it out of my rear so to speak like most of my recipes. My first ever gluten free pizza, and I am eating it as I type which is why I'm sharing, its GOOD!
Preheat to 375
OK, throw the frozen crust on a pizza stone, I recommend getting one if you don't have one because usually everything burns on a metal sheet. This is the way I make my pizza but you can use what ever toppings you desire...
Spread a light coating of olive oil over crust
Spread sauce over crust
place provolone cheese on top
Very thinly slice some of a romano tomato, spread over that
sprinkle feta over that
Then spread chopped red onion over that, with mushrooms and baby spinach
then top with fresh mozzarella
Bake about five minutes, check to see if it has melted, add more sauce on the top if needed as well as more cheese, remove when everything is melted and the crust is a golden brown, cut in wedges, let cool then inhale!
Sunday, January 10, 2010
Left over hearty chicken soup
There is one thing I love to do after roasting a whole chicken... make soup out of it. In order to get the least fattening version, avoid cooking your chicken in any oils. The skin will provide you with enough fat, just add water to the pan and let it bake.
Now, after the family has eaten their share of the chicken, pick it apart and either make the soup right away or start on it tomorrow (which is what I always do)
For those unconcerned with fat- save gravy made from chicken juice or just the juice and add some for flavoring
For those interested in burning weight off, add cabbage and use low sodium chicken broth from the box or can, make sure to read the back label to see what the contents are. I'm not including any of this in my ingredients, you can add them to your preference.
You will need...
A very large soup pot (this makes enough to eat for a few days or to freeze) Have company when you make it if you are not into left overs.
1/4 c. chopped leeks from the bottom end
1-2 cups chopped celery (its more up to you how much you like)
2 garlic cloves chopped or 2 tsp garlic pwdr. More to taste if you like
2 cups chopped or sliced carrots
2 medium pealed and chopped potatoes (bite size)
1 can of corn
1 can stewed tomatoes (if you don't care for the slimy texture, blend them before adding in a blender) Its more the flavor you want than the texture
1 cup left over juices from the chicken or canned broth
salt or salt replacement to taste
1/2 cup dried mixed beans/ lentils and wild rice (you can get creative here, use a 12 bean soup combination or black and mahogany rice which will turn things kind of purple but is excellent. Just make it dried lentils and or beans
2 chicken bullion cubes or chicken flavoring
apx 8 cups of water
***Seasons can be your choice, no bullion is needed if you know a good spice combination, I prefer a poultry seasoning, some cayenne pepper for kick, some bay leaves and sea salt and that's it! If you are afraid to experiment, go with bullion and you won't need anything else.
In a pot, put the water in, add carrots, potatoes and the bean/lentil/rice combo, cook down about half way on med-high heat apx 10 minutes or so. Don't wait until the end to add the beans and rice they take a long time to cook and you want them to soak up ALL of the flavors of your soup.
Once the potatoes aren't quite so crispy, turn the heat down to the lowest heat possible, add the rest of the ingredients. You can place in the left over gravy or chicken juice if you are using this at this time. You might also want to add a few more cups of water. Stir every thing around and cover, checking once in a while. If you are in a room close to the kitchen, a good way to tell your soup is starting to blend in the pot is the smell! Don't be afraid to carefully taste it as it will be HOT, and add seasons you like accordingly. I always add some cayenne pepper to mine for some kick and even some poultry seasoning for extra flavor.
Please note that the next day, everything will have pretty much soaked up the water so it will be a lot more like stew (hence the name "hearty soup") I will have more brothy soup recipes down the road, I apologize for not having them now. And no picture, I just tried but its not a pretty picture, but it tastes great so enjoy.
Now, after the family has eaten their share of the chicken, pick it apart and either make the soup right away or start on it tomorrow (which is what I always do)
For those unconcerned with fat- save gravy made from chicken juice or just the juice and add some for flavoring
For those interested in burning weight off, add cabbage and use low sodium chicken broth from the box or can, make sure to read the back label to see what the contents are. I'm not including any of this in my ingredients, you can add them to your preference.
You will need...
A very large soup pot (this makes enough to eat for a few days or to freeze) Have company when you make it if you are not into left overs.
1/4 c. chopped leeks from the bottom end
1-2 cups chopped celery (its more up to you how much you like)
2 garlic cloves chopped or 2 tsp garlic pwdr. More to taste if you like
2 cups chopped or sliced carrots
2 medium pealed and chopped potatoes (bite size)
1 can of corn
1 can stewed tomatoes (if you don't care for the slimy texture, blend them before adding in a blender) Its more the flavor you want than the texture
1 cup left over juices from the chicken or canned broth
salt or salt replacement to taste
1/2 cup dried mixed beans/ lentils and wild rice (you can get creative here, use a 12 bean soup combination or black and mahogany rice which will turn things kind of purple but is excellent. Just make it dried lentils and or beans
2 chicken bullion cubes or chicken flavoring
apx 8 cups of water
***Seasons can be your choice, no bullion is needed if you know a good spice combination, I prefer a poultry seasoning, some cayenne pepper for kick, some bay leaves and sea salt and that's it! If you are afraid to experiment, go with bullion and you won't need anything else.
In a pot, put the water in, add carrots, potatoes and the bean/lentil/rice combo, cook down about half way on med-high heat apx 10 minutes or so. Don't wait until the end to add the beans and rice they take a long time to cook and you want them to soak up ALL of the flavors of your soup.
Once the potatoes aren't quite so crispy, turn the heat down to the lowest heat possible, add the rest of the ingredients. You can place in the left over gravy or chicken juice if you are using this at this time. You might also want to add a few more cups of water. Stir every thing around and cover, checking once in a while. If you are in a room close to the kitchen, a good way to tell your soup is starting to blend in the pot is the smell! Don't be afraid to carefully taste it as it will be HOT, and add seasons you like accordingly. I always add some cayenne pepper to mine for some kick and even some poultry seasoning for extra flavor.
Please note that the next day, everything will have pretty much soaked up the water so it will be a lot more like stew (hence the name "hearty soup") I will have more brothy soup recipes down the road, I apologize for not having them now. And no picture, I just tried but its not a pretty picture, but it tastes great so enjoy.
Monday, January 4, 2010
Vegitables and olive oil, a match made in heaven!
One thing I hate about assumptions when dieting is all fat needs to be erased from a diet. If I can preach one thing to dieters is just toss the prepackaged crap, if it's white don't eat it (rice, bread etc) and start to eat things that come from the earth because you will NEVER go wrong getting back to the earths basics.
This brings me to cold pressed olive oil, preferably from Spain. Commit to the idea you will NEVER cook with it again. Not to be confused with using it in your cooking... you'll see. Start to look at Olive Oil in your home as a fine wine to go with dinner. You are no longer going to add it to the frying pan or a casserole dish if you can help it. I admit sometimes I do use it in the oven, but NEVER on top of the stove. Olive Oil should not be fried in my own opinion, it depletes the nutrition and the aromatic flavors that are golden to our taste buds. Why would you boil your glass of wine? The same reason you don't cook down your olive oil.
That being said...
Blanch or steam greens such as green beans, asparagus, zucchini leaves and flowers (yes you can eat them) or what ever kind of green you enjoy. Strain them well so they are not soggy and wet, place them in a nice casserole dish or platter.
chop up a small garlic clove, about 2 cups of raw, organic, baby spinach and cut of about an inch off a leek, if you don't have one, a green onion will do too, I prefer cooking with leeks in the winter because they last longer and have a very strong flavor so they go a much longer way.
Add the chopped ingredients over the top, grind some sea salt over it, if you have some high grade parmigiana cheese (not out of a can lol) grate it over top of your dish and or add almond slivers, raw preferably (another excellent fat) and then pour a good amount of olive oil over top of the whole thing. Don't be too shy with it, this is fat that is good for you! If you are not pounding back cake after this fat will digest and work for you, not against you.
This is a meal on it's own and if you have company coming over who isn't worried about what they eat, serve it with some quality pasta and some oregano.
Again, experiment, and have fun. I also apologize for not having photos, as I am trying to beef up the list of recipes but I am not cooking them at this time. Many I cook in summer when I can have more fresh organic veggies. This year I am growing a garden so I will have tons of photos and recipes. For now I hope you can enjoy!
This brings me to cold pressed olive oil, preferably from Spain. Commit to the idea you will NEVER cook with it again. Not to be confused with using it in your cooking... you'll see. Start to look at Olive Oil in your home as a fine wine to go with dinner. You are no longer going to add it to the frying pan or a casserole dish if you can help it. I admit sometimes I do use it in the oven, but NEVER on top of the stove. Olive Oil should not be fried in my own opinion, it depletes the nutrition and the aromatic flavors that are golden to our taste buds. Why would you boil your glass of wine? The same reason you don't cook down your olive oil.
That being said...
Blanch or steam greens such as green beans, asparagus, zucchini leaves and flowers (yes you can eat them) or what ever kind of green you enjoy. Strain them well so they are not soggy and wet, place them in a nice casserole dish or platter.
chop up a small garlic clove, about 2 cups of raw, organic, baby spinach and cut of about an inch off a leek, if you don't have one, a green onion will do too, I prefer cooking with leeks in the winter because they last longer and have a very strong flavor so they go a much longer way.
Add the chopped ingredients over the top, grind some sea salt over it, if you have some high grade parmigiana cheese (not out of a can lol) grate it over top of your dish and or add almond slivers, raw preferably (another excellent fat) and then pour a good amount of olive oil over top of the whole thing. Don't be too shy with it, this is fat that is good for you! If you are not pounding back cake after this fat will digest and work for you, not against you.
This is a meal on it's own and if you have company coming over who isn't worried about what they eat, serve it with some quality pasta and some oregano.
Again, experiment, and have fun. I also apologize for not having photos, as I am trying to beef up the list of recipes but I am not cooking them at this time. Many I cook in summer when I can have more fresh organic veggies. This year I am growing a garden so I will have tons of photos and recipes. For now I hope you can enjoy!
Thursday, December 31, 2009
Best Chai drink in the world!
Ok so maybe some would disagree with me, but other than my youngest daughter this is a big hit at the dinner table, especially when I make Mexican themed meals.
Heat up 4 cups of hot water
Steep 5 chai tea bags
add 1 tbs vanilla
2 tbs brown sugar
1 tbs cinnamon
Stir well
Pour hot tea mixture into a pitcher, add about 3 cups of ice, let it melt into it
Once it has cooled, fill individual glasses half way with ice
Also Fill each glass half way with one of the following...
-low fat half and half
-rice milk
-skim milk or any percentage will do really
Then pour the tea mixture over it, stir gently and serve
You can also make this an adult drink by adding liquor to it such as a rum, Kahlua, Irish Crm etc.
Great drink for a party or just a dinner among friends. Enjoy!
Heat up 4 cups of hot water
Steep 5 chai tea bags
add 1 tbs vanilla
2 tbs brown sugar
1 tbs cinnamon
Stir well
Pour hot tea mixture into a pitcher, add about 3 cups of ice, let it melt into it
Once it has cooled, fill individual glasses half way with ice
Also Fill each glass half way with one of the following...
-low fat half and half
-rice milk
-skim milk or any percentage will do really
Then pour the tea mixture over it, stir gently and serve
You can also make this an adult drink by adding liquor to it such as a rum, Kahlua, Irish Crm etc.
Great drink for a party or just a dinner among friends. Enjoy!
Avacado, spinach and black bean dip AKA, Diaper Dip
Ok, so the term Diaper dip doesn't make it sound overly appealing but trust me this yummy dip is well worth the effort and yes it is high in fat, but good fat and less in calories, and is great for a party so you don't have to worry so much because you won't be the only one inhaling it. I was bored in my kitchen the other day, had left over ingredients from a Mexican themed casserole I was making so I decided to throw these items into the ol' food processor and give it a try! Honestly if you don't have a good food processor I would just wait till you have one or borrow one to make this, otherwise you probably won't want to go through all the hassle of not having one again.
Sooo, that being said,
-1 or 2 whole avocado's (skin and pit not included of course)You do not have to double any of the other ingredients if you add an extra avocado.
-1/2 cup black beans (I prefer to cook them but canned would do)
-2 cups fresh baby organic spinach ** Please do not use frozen!
-1/2 cup queso (to make your own I will include a super easy recipe at the bottom)
-1/2 cup low fat cream cheese
-1/3 cup mayo (low fat or fat free is fine)
-1/3 cup fresh parsley
-apx 2 tbs fresh leak or green onion
- salt, pepper and garlic powder to taste (you can add cayenne pepper for some heat)
The beauty of a food processor and a dip recipe is that you don't have to chop anything ahead of time, dump them all in, process and scoop out to serve
Queso recipe: (No spice)
1/4 cup low fat half and half
2 cups shredded cheese ( I prefer softer cheeses like Colby and Monterey but don't be afraid to experiment. Cheddar works but it will not have as smooth a consistency so I would avoid it unless you are a die hard cheddar fan.
Now, if you don't like spice in it, continue on to heating it, if you do like spice, then read on here... take one chili pepper, remove all seeds and chop extra fine and add to the mix, for extra heat add cayenne pepper to taste.
On the lowest heat possible, slowly warm up the half and half, then as it warms add the cheese and stir it in, I have found that if you stir it for a few minutes then shut the heat off and cover it and go do something else for a few minutes, you have burnt free queso. Don't be impatient, just cover and let it sit for 5-10 minutes and then stir. It's really that simple!
Don't forget to make your own chips using jalapeno tortilla shells, simply rub a small amount of olive oil or spray with pam, cut in chip size pieces, spread evenly and bake on 350 degrees for a few minutes until they start to stiffen up. Keep an eye on them because they will over cook in a matter of seconds once they reach that point.
Everyone will love your chips and dips and ask you to teach them! Enjoy.
Sooo, that being said,
-1 or 2 whole avocado's (skin and pit not included of course)You do not have to double any of the other ingredients if you add an extra avocado.
-1/2 cup black beans (I prefer to cook them but canned would do)
-2 cups fresh baby organic spinach ** Please do not use frozen!
-1/2 cup queso (to make your own I will include a super easy recipe at the bottom)
-1/2 cup low fat cream cheese
-1/3 cup mayo (low fat or fat free is fine)
-1/3 cup fresh parsley
-apx 2 tbs fresh leak or green onion
- salt, pepper and garlic powder to taste (you can add cayenne pepper for some heat)
The beauty of a food processor and a dip recipe is that you don't have to chop anything ahead of time, dump them all in, process and scoop out to serve
Queso recipe: (No spice)
1/4 cup low fat half and half
2 cups shredded cheese ( I prefer softer cheeses like Colby and Monterey but don't be afraid to experiment. Cheddar works but it will not have as smooth a consistency so I would avoid it unless you are a die hard cheddar fan.
Now, if you don't like spice in it, continue on to heating it, if you do like spice, then read on here... take one chili pepper, remove all seeds and chop extra fine and add to the mix, for extra heat add cayenne pepper to taste.
On the lowest heat possible, slowly warm up the half and half, then as it warms add the cheese and stir it in, I have found that if you stir it for a few minutes then shut the heat off and cover it and go do something else for a few minutes, you have burnt free queso. Don't be impatient, just cover and let it sit for 5-10 minutes and then stir. It's really that simple!
Don't forget to make your own chips using jalapeno tortilla shells, simply rub a small amount of olive oil or spray with pam, cut in chip size pieces, spread evenly and bake on 350 degrees for a few minutes until they start to stiffen up. Keep an eye on them because they will over cook in a matter of seconds once they reach that point.
Everyone will love your chips and dips and ask you to teach them! Enjoy.
Thursday, December 17, 2009
the power of celery!
I personal hate celery, I don't like the taste or the texture just as I hate tomatoes for the same reason, but I love to cook with both and use them both for several things. But today we are going to talk about the power of celery and how to use it for full effects especially if you can't just eat it as is.
The celery juice used in my healthy smoothie inspired me to do some more digging because lets face it, the juice from the health food store, though only 5-6 bucks, only lasts a few days and at that price a lot of people don't want to buy it. So I thought to myself, what if we just chopped up the celery and used it in the smoothie? After all wouldn't you be getting even more benefits from it that way because you have all the fiber left in it? So today I threw in 1/4 cup each of dark frozen cherries, black berries and blue berries, about 1 and a half cups of orange juice (squeeze your own for an even healthier effect) I chopped just two stalks but easily could have used more and blended with my green powder which you certainly don't need to add if you can't afford the 20 plus dollars for it right now. I have to admit, I liked it a lot better than the juice! It was much less evasive in taste, I could taste the celery in it but it wasn't as syrupy tasting as the juice was and much lighter and I know I just gulped down a major dose of fiber, not to mention the tons of vitamins each ingredient held. Take the time to google the benefits of celery and see just how powerful that little stalk is. Ohh and use the leaves from it too! Don't be afraid, that is one part that I really enjoy eating and cooking with and wished deeply that stores would leave them on, no pun intended lol.
The celery juice used in my healthy smoothie inspired me to do some more digging because lets face it, the juice from the health food store, though only 5-6 bucks, only lasts a few days and at that price a lot of people don't want to buy it. So I thought to myself, what if we just chopped up the celery and used it in the smoothie? After all wouldn't you be getting even more benefits from it that way because you have all the fiber left in it? So today I threw in 1/4 cup each of dark frozen cherries, black berries and blue berries, about 1 and a half cups of orange juice (squeeze your own for an even healthier effect) I chopped just two stalks but easily could have used more and blended with my green powder which you certainly don't need to add if you can't afford the 20 plus dollars for it right now. I have to admit, I liked it a lot better than the juice! It was much less evasive in taste, I could taste the celery in it but it wasn't as syrupy tasting as the juice was and much lighter and I know I just gulped down a major dose of fiber, not to mention the tons of vitamins each ingredient held. Take the time to google the benefits of celery and see just how powerful that little stalk is. Ohh and use the leaves from it too! Don't be afraid, that is one part that I really enjoy eating and cooking with and wished deeply that stores would leave them on, no pun intended lol.
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