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Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Thursday, April 12, 2012

slow down!

Over spring break, we learned a valuable lesson. Slow down!

We took our time with dinner, not rushing to finish and get to whatever else is next. Our usual 15 minutes of "quality family time" stretched. Once we actually sat at the table and talked for TWO WHOLE HOURS! It's true!

This week, we're back to work, school and other commitments, but we crave that connection and are committed to making it happen -- at least once in a while.

Would you like to connect more with your family?

Maybe these tips will help:
  1. Turn off the TV, stereo or other noisy device. Let the conversation be your music.
  2. Leave the cellphones someplace else! (This has always been a rule at our house.)
  3. Serve the meal in stages: salad, then main course, then dessert. And take the time to clear away the current dishes before moving on to the next course. (It forces you to slow down a little bit.) We used to pile everything on one plate, but having a small salad plate and then a larger dinner plate makes a difference!
  4. Relax! Enjoy your family! Be grateful!
We don't serve different foods, just the presentation. 
Your family is special. Shouldn't they know it?
Blessings,

Wednesday, March 7, 2012

Italian Chicken Soup

Leftovers are good too.
Tried mozzarella. YUM!
This would be my grandma's birthday. She's the one who gave Nathan his piano talent (sadly, it skipped a couple generations). Whenever we went to her house, we'd find a pot of soup on the stove. Her house was always filled with the aroma of old-fashioned good cooking! As I prepared this soup, I thought of her sunny kitchen.

This Italian Chicken Soup recipe uses the leftover poached chicken from the chicken stock recipe and some of that yummy, rich stock. To prepare the chicken, remove the skin and bones and chop the chicken into bite size pieces.

Step One:

In a stock pot, combine the following ingredients:
  • 2 Tbs. extra virgin olive oil -- heat over medium heat before adding the next three ingredients
  • 1 medium onion, chopped 
  • 2 cloves garlic, minced
  • 1 Tbs. red pepper flakes (surprised?)
Cook until the onions are clear. Then add:
  • 1/4 cup of tomato paste (I use the squeeze tube tomato paste. Flavorful and stores well in the fridge.)
Mix well and let it cook for just a couple minutes. Then add:
  • 1 cup white wine. 
Simmer for 5 minutes. Then add:
  • All the cooked chicken that you chopped into chunks
  • 1 large can diced tomato
  • 3 cups of chicken stock
  • 3 bay leaves
  • Salt and pepper to taste (NOTE: The soup will continue to reduce, don't oversalt too early. You can add more later if you need it.)
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 1 tsp basil
  • 3 bay leaves (remove before you serve)
Stir it all together and bring to a boil. Then, reduce to a simmer and let it simmer for 30 minutes. (I poured mine into a crock pot to keep warm at this point, just because of time of day. OR you could make it the day before and heat it about 1/2 hour before dinner.)

Serve with salad, hearty bread, and parmesan cheese grated on the soup.

YUM!

Let me know what you think!!!

Blessings,

Tuesday, March 6, 2012

Home Cookin'!

I'm taking a break from my usual responsibilities this week... Savoring the last week of being 45. Yeah... that's it! ;-)

Yesterday, I got in touch with my inner Pioneer Woman (someone once compared my writing style to hers. WOW!!! Thanks!) and made homemade -- from scratch -- chicken stock! Yes, I did! You know what? It's EASY!!! It's cheap. Way cheaper than the box stock at the store! When the chicken stock was done, I moved on to dinner -- using the poached chicken from the stock to make a lovely Italian soup.

Ready?

Homemade Chicken Stock Recipe (sorry, no pictures. I wasn't thinking.)

Clean and toss the following into a stock pot:
  • 4 ribs of celery, cut to four inch lengths
  • 4 carrots, cut to four inch lengths
  • 1 medium onion, chunked (I cut mine into eighths and separated the pieces
  • 2 cloves of garlic, crushed
  • 10 peppercorns
  • Thyme (I used one tablespoon of dried thyme, though I would have preferred sprigs of fresh thyme)
  • 3 bay leaves
  • 2 large (or 4 small) chicken breasts with skin and bones 
  • 4 chicken thighs, with skin and bones
Cover the whole mess with cold water. Place it on stove and bring to a boil. Allow it to boil about 20 minutes. I didn't let it come to a rolling boil, but made sure it bubbled well. Then, reduce it to a simmer and allow it to cook another 40 minutes.

Remove chicken to a bowl and let it cool. 

Pour the liquid from the pot, through a strainer into a smaller pot. Add salt to taste -- I used sea salt, only about 1/2 tsp. (You can always add more salt to individual recipes. You can't remove it once it's there though.) Toss all the veggies and stuff into the garbage. They're all used up. (I tasted. Yuck.) Put the smaller pot of chicken broth on the stove and bring it to a boil. Allow it to simmer hard -- a little boil, but not quite rolling boil -- for at least 30 minutes. Then lower it to a simmer. The water will simmer off and the chicken stock will continue to reduce as long as you want. I simmered mine for about 2 hours.

That's it!!!!

Store the stock in sealed containers in the fridge for up to five days. You can freeze it for three months. (HINT: Put a piece of scotch tape on the lid and write the date you made it with a sharpie. You'll never wonder how old something is ever again.) Also, once it gets cold, you can skim the fat off the top to make it healthier! YAY!!! (After all, it's almost swim season :D)

Tomorrow, I will post the soup recipe. YUM! If you plan to make it, you will need three cups of the chicken stock and all that chicken, deboned, skin removed, cut into bite size chunks. Easy!

The Proverbs 31 woman expands her husband's empire. She is frugal and wise. My husband doesn't have an empire, but I still like to maximize his income. It's my honor to serve my husband this way! 

WHEN you make your own stock (I didn't say IF, I said when), please let me know how it turns out!

Blessings,

Sunday, February 5, 2012

Popcorn Cake!!!

Special thanks goes to my dear friend, Danielle, for introducing me to this incredible recipe! And a thanks to Shelly at Cookies & Cups for inspiring my version of this cake. If you'd like amazing pictures and the "original" version of this yummy "cake," check her blog!

My version of popcorn cake:

1 bag microwave popcorn, popped (I used Pop Secret Homestyle)
2 cups pretzel pieces ( I used pretzel rods that my daughter enjoyed snapping into smaller pieces)
2 cups plain m&ms
1 cup toasted almond pieces (almonds make this "healthy")
3 Tablespoons unsalted butter
1 bag mini marshmallows

Pop the corn according to package directions, then spread the popcorn out on a cookie sheet and place in a 200-degree oven for 45 minutes to make it super crispy. Cool to room temperature.

Mix pretzels, m&ms, and almond pieces in a bowl. Add the popcorn.

Melt the butter in a pot. Add marshmallows and stir till melted.

Pour marshmallow goo over the popcorn mixture. Stir till well combined. Put the mixture into a well-sprayed bundt pan. Pack it in tight!

Allow to set about one hour, then turn out onto a plate. Enjoy!

Makes "12" servings... Or one really big serving! :)

Monday, January 2, 2012

Clean Slate!


As the new year presents itself, fresh, clean, unblemished, I find myself assessing my life. The 2012 calendar is brand new, full of promise. If only people could throw away last year and start over so easily.  Since I can't do that, I will start making a few changes to "clean up" my life. Not resolutions, mind you. Resolutions are made to be broken. And broken resolutions heap mess on us. Who needs more mess?

Instead, I'm implementing a few simple changes to get started right. Hopefully, some will become habits I maintain all year long. Feel free to join me!

First, I decluttered my email! Yep. We can opt out of junk mail in the old fashioned mailbox -- and we can opt out of junk mail in email too! This morning, I went through my email and "unsubscribed" from all the junk that has grown over the past year. Honestly, I don't shop that much so why am I getting sale alerts every day anyway? What a time waster. And a temptation to spend. No thank you!

I'm also watching what I eat... yeah, I know. It sounds like a "resolution," but it's not. A few weeks ago, I was researching healthy eating and discovered a GREAT website: caloriecount.about.com. I played around on it for a few days, then I realized what a gem it is! It serves as a great weight-loss tool, but its greatest benefit (in my humble opinion) is how it teaches healthy food choices. As I use it, I find myself wanting to get an "A" for the day's nutrition -- and I make healthier choices. Our whole family is benefitting from more balanced meals. It doesn't hurt that as I eat healthier, the muffin top is shrinking! The website works for those trying to build muscle (my teen boys) as well. It also tracks activity. Want to indulge in cheesecake without having it live on your hips? The website suggests things you can do to burn the calories BEFORE you eat them. Really! 

Most importantly, I'm continuing my trek through the Bible. Sure, I only got through the first two books last year, but I learned so much. So here I go.... hoping to finish a few more books this year. We'll see how far I get. My son, who finds the Bible frustrating because he doesn't understand the timeline, is reading a chronological Bible this year. He's finished the first chapter and already finds it enjoyable to read! The more time I spend with God, the better the day seems to be.

2012: a clean slate. What will you do with it?

Lots of love!

Saturday, October 8, 2011

Pizza Soup

It's fall. It's football season. It's time for...

Soup!

Of course!

One of our family favorites is Pizza Soup. Quick to make. Quickly eaten!

Ingredients:

1 lb. of sausage
Optional: Pepperoni, diced. 1/2 lb. of ground beef.

1 garlic clove, minced.
1 onion, diced
2 carrots, diced
2 ribs of celery, diced

1 large can of diced tomatoes
1 jar or can of prepared pizza sauce
1pint of chicken broth
Shredded mozzarella cheese

Prepare:

1. Brown the sausage in a large pot. (Brown other meats at the same time if adding them).

2. Add the garlic, onion, carrots and celery. Cook for a couple minutes, just till the onions start to clear.

3. Pour in the tomatoes, pizza sauce and 1 cup of chicken broth (Add more broth if needed as soup simmers)

4. Bring to boiling, then reduce heat and simmer 30 minutes (Can simmer for longer -- add broth if needed)

Serve:

Ladle into bowls and top with shredded cheese!

Enjoy!

Saturday, August 27, 2011

Overnight Blueberry French Toast

We knew Hurricane Irene was coming and we planned ahead... sort of. Only we didn't count on losing power at all. Really! We're two hours inland. Who knew this storm would be heavier to the west? The leading edge, N-NE, should be the worst. Oh well....

The good news is the power came on just long enough to cook this amazing breakfast and brew a pot of coffee.

I hope you aren't "hunkering down" against a hurricane. Find another fabulous reason to devour this scrumptious breakfast!

http://chef-n-training.blogspot.com/2011/05/overnight-blueberry-french-toast.html

NOTES:
1. I do not know this blogger, but I love her recipes!
2. We substituted 12-grain bread, still delicious. And healthier :D
3. We substituted neufchatel cheese, lower fat. Still amazing.
4. We licked our plates clean -- well, not quite. That wouldn't be very civilized.

Enjoy!

I'll post the rest of our "fun-filled" hurricane day on Monday.

Monday, August 15, 2011

Getting organized with meal planning.

But everything should be done in a fitting and orderly way.
1 Corinthians 14:40

A Star Wars inspired meal: Tie Fighter ties, yoda soda and more.
Dinnertime at our house is often horrible! HORRIBLE! We've endured a long day and we're tired. Everyone's hungry. Tired PLUS hungry often EQUALS grumpy! Sometimes, thos pre-dinner bad attitudes spill over to dinnertime. Grumpy is NOT a pleasing appetizer!

Supper should be our opportunity to "be" a family, all together. It grieves me when this time is spoiled by grumbling! To combat the grumpies, Rob and I are committing to being more organized. Some of you are pros at this: you plan your menus for the week or the month. You prepare in advance. We are not good at that....

So we're taking baby steps. If you find dinner prep and planning stressful, maybe these tips can help you too.
  1. Sunday afternoon we take "orders" from the kids (they share their cravings and meal requests) and then sit down for about 20 minutes to plan the week's meals.
  2. I record the meals on our calendar (mine's on my computer -- and I attach the URL to any online recipes we plan to use).
  3. Rob records the "shopping list" for the week as I read off the recipe.
  4. We head out to the grocery store -- often it's Rob and Ellie for some daddy-daughter time!
  5. Sunday evening, we prep the food for Monday.
That's it. Just a few simple organized steps offers us a week free of meal-planning stress. Not only that, we are eating healthier and meals get to the table more quickly. Most importantly, grumpy is no longer offered as an appetizer. :)

If you decide to try our "plan," please let me know if it works for you by leaving a comment below. If you have some quick meal-planning tips that we could benefit from, share those too. 

God didn't intend for us to live in chaos! Let's reclaim family dinner -- and the joy that goes with it!

Love,

Thursday, April 7, 2011

Foodie Weekend in Nashville

What happens when you mix two ravenous teens, two adventurous mamas 
and one incredible foodie town? You get the ultimate foodie road trip, of course!


We enjoyed homemade, gourmet popsicles at Las Paletas,
as featured on Food Network.
Otherwise, I don't know that we would have known about this sweet place. 
Their business is simple. Popsicles. Done right. Nothing more.
Maybe we were crazy to eat cold food on a cold, drizzly evening, but oh my...
They were delicioso! Just look at all the crazy flavors.



Nathan and me at Las Paletas with our homemade popsicles.
As featured on Throwdown with Bobby Flay (Las Paletas won!)
Be sure to stop in if you ever get to Nashville.


Sunday morning, we went to Pancake Pantry,
which has also appeared on Food Network.
We arrived early, thinking we'd beat the church crowd rush. WRONG!
Freezing cold, we stood in line outside for about 1/2 an hour.
Thankfully, they had free coffee
available to keep us warm -- and awake!
Nathan and Marc were good sports, posing for a picture while we waited to order.



The food was worth the wait. Nathan's showing off his chocolate chip pancakes.
The guys talked about them the whole drive home!
Side note: Rob and I ate at Pancake Pantry's Gatlinburg location
on our honeymoon, almost 21 years ago! 


South Nashville, aka Foodie Mecca!
Sure NYC has its restaurants, with long wait times
and reservations required weeks in advance.
Nashville does it right.
Unique places, like Boscos and Burger Up (sorry, no pics).
Great food, creative and delicious. Sometimes simple, sometimes not.

We had a fabulous foodie weekend, with some college fun thrown in.
Hard to beat!
South Nashville, we'll be back! Thanks for a great weekend.

Wednesday, March 9, 2011

How about some Chinese? YUMMY recipe!

Riced out.photo © 2007 Scott Waldron | more info (via: Wylio)


Ben and I got creative with dinner planning yesterday. We wanted Chinese, but we had a roast in the fridge... so we made Fusion Pot Roast - a blend of East and West. A WINNER!!!

Ingredients:
1/4 cup soy sauce
1 cup beef broth
zest of one orange
juice of one orange
1/2 tsp. crushed red pepper (or more if you want a bit more heat)
1 tsp. powdered ginger
1 clove garlic, minced
2 Tbsp. corn starch

3-4 lb. rump roast (or your favorite pot roast or what's on sale)

Directions:
Mix the first eight ingredients together and set aside. Brown the roast and place in a crock pot. Pour the liquid over the roast and cook on low 6-8 hours or high for 3-4 hours until tender. Before serving, shred the beef in the sauce.

Serve with rice and steamed Chinese vegetables (bok choy, onions and broccoli is a great combination!)

Absolutely delicious.

Wednesday, February 23, 2011

I'm a "Food Network" Chef!

I used to think a good dinner included Hamburger Helper and a salad of iceberg lettuce covered in bottled Italian dressing. Twenty years ago, Food Network did not exist. Julia Child was too complicated for me. If it wasn't marked "easy" in my beloved Better Homes and Gardens cookbook, it wasn't likely to find its way to our dinner table.

A culinary nod to my northern neighbors!
That was twenty years ago. Today, I'm a better cook. I learned from the best!
  • Thanks to Anne Burrell, I learned the value of mise en place. I now prepare pots, pans, cutting boards and knives before I start cooking. AND I have learned to chop my veggies to a consistent size and shape. Should Anne ever stop by for a quick dinner, she wouldn't find rogue carrot giants floating in my soup.
  • From Rachael Ray, I learned that quick meals can taste "yummo!" Thirty minutes is plenty of time to get a tasty, fresh meal to the table. Thanks to Rachael, I stock my pantry and think ahead. 
  • From Giada de Laurentiis, I have learned that saying it in Italian makes it taste that much better. Come on, you agree. Say, "Insalata." Doesn't that sound better than salad? My kids crack up when I announce an Italian menu. Really.
  • Alton Brown taught me the science of cooking. I understand when and why to add the baking soda. I have learned that it actually is important to preheat the oven. Oh, there's so much more. Thanks to Alton, my bread is light and airy -- or it's not. Either way, it's what it's meant to be. Delicious!
  • I've always been a penny pincher, and thanks to Melissa d'Arabian, I've taken good and cheap to a whole new level. We eat better, spend less, and enjoy our home cooked meals immensely.
  • Paula Deen, the quintessential southern chef helped me discover my inner southern belle. Really, butter is the secret to just about anything southern. Around our house, we say, "Butter good!" 
  • And finally (though others have helped too), I'd be remiss not to mention Bobby Flay. Of course, I married his twin (just check out the picture). He inspires me to push my limits. I even use green chiles once in a while, much to my family's delight!
 
Photo by Bermudatourism.com
Photo by M. Williams Photography


















While my name doesn't flash across a television screen, my family declares my cooking a success! Now... I wonder if I can find my inner designer. HGTV, here I come!

Friday, October 15, 2010

FIT Fridays: Three tips for a healthy diet

Hey FIT Fridays friends,
I recently ran into a friend I hadn't seen since May. At first, I didn't even know it was her -- the only thing I recognized was her hair. She had lost 50 pounds! In five months! I asked her secret (so I could share with you). She said it was really simple. She was tired of looking in the mirror every day and hating the person who looked back at her. She was tired of her kids asking her to play outside and being too tired to do it. She was tired of snapping at her kids when she knew, deep down, really she was mad at herself for letting her body become her enemy. She said she finally looked in the mirror one day and decided enough was enough. Food would not be her comforter any more.

I think many of us fall into that trap. We know what we're doing right and we know what we're doing wrong. Hating who we see in the mirror, we turn to food anyway, consoling ourselves with doughnut, chips, ice cream, convinced we just don't have what it takes to change.

Last week, I shared practical tips to get the most from your exercise routine. Exercise alone, though, doesn't  bring good health. Without healthy eating habits, our bodies lack the fuel they need to work efficiently. Even thin people can suffer from bad health because of poor nutrition, such people are "skinny fat people." Honestly, that's been me for most of my adult life. I can eat just about anything without gaining weight (or at least much slower than most people), but I still am at risk for major health problems. Whether you're thin or a little more curvy, what you eat matters!

Restrict Calories:
For those who want -- or need -- to lose weight for optimal health, restricting calories is a necessity. Exercise alone helps, but the weight loss is so slow, it's discouraging. When I want to lose weight, I watch every bite, every crumb, every drop that goes in. It's as they say: What goes in must come out... sometimes it goes out with our waistband. I track:

  • every meal, 
  • every snack, 
  • every lick of a spoon, 
  • every bite I nibble from my daughter's plate (those really do add up). 
  • I track the calories in my multivitamin and in my calcium supplement. 
  • I track how many glasses of water I drink each day. (Goal of 8 per day. Work up to it, starting at 4 glasses per day if you don't already drink water)

I aim for a total intake of 1,350 calories or less per day. Over the course of the week, it usually averages out to about that. Until I began restricting calories, I exercised with no weight loss results. Sure, the arm flab got a little less wiggly. My belly got more firm. But I still didn't feel the energy I had expected. Once the extra baggage started coming off, I realized how important calorie tracking is.

Watch fats and cholesterol:
Heart disease is a risk for women, not just men. High fat and/or cholesterol intake affects our heart health. As a skinny fat person who can eat just about anything, I tended to eat the yummy higher fat foods that taste oh so good. Fat and cholesterol tend to coexist in the same foods. Even if we eat a low cholesterol diet, our bodies manufacture it. Fatty foods may lead to greater cholesterol production than other foods. Too many calories can lead to cholesterol production.

Think of your blood vessels as a garden hose and cholesterol as glue. If you squeeze glue into a garden hose, eventually it clogs up so the water can't pass through. Your flowers would die from not getting water. The same is true for us. The cholesterol clogs our blood vessels restricting blood flow. Eventually we can die from it... and until then, we wilt. (That's a simplified version). Why would we do that to our bodies?

Choosing cholesterol free foods high in fiber and low in fat will help lower your cholesterol. Some "super-foods" such as such as fatty fish, walnuts, oatmeal, and oat bran, and foods fortified with plant sterols or stanols are especially beneficial. Read those labels, educate yourself and take action!

Add fiber:
In addition to the best known benefit of fiber (that's improved efficiency in the bathroom), it also helps fight diseases and improves weight management. Fiber improves the efficiency of the digestive system. It fights diseases, particularly heart disease, many types of cancer, diabetes, diverticular disease and gallstones and kidney stones. Fiber helps us feel satisfied more quickly and keeps us feeling full longer providing weight management. For those who want to lose weight, adding fiber rich foods will help tremendously. For more detailed information on the benefits of fiber, check out this article.

I know the complaint, but the side effects... Properly cooked, high fiber foods do not have quite the same effect as under-cooked high fiber foods. Make sure those beans are cooked through. Steam the broccoli, cauliflower and other veggies to ease the effects on the digestive system. Your body may talk back for a few days, but once it's used to having all that healthy food, these effects do decrease.

The internet is full of healthy food recipes, exercise suggestions, meal planning tips, calorie counters... We know what we need to do to live a healthy life. Like my friend, though, nothing changes until we decide we're really committed. Not half committed (like I've been much of my life), but fully committed. Willing to say NO to the desserts, the chips, the fried chicken. Willing to fill our plates with vegetables and whole grains. Willing to say, "I love that person in the mirror and want her to have a long, fulfilling life!"

No matter how many FIT Friday posts I write, just reading this won't change your life. You must choose -- I must choose -- to make the decisions that lead to excellent health. What do you think? Is this your day to look in the mirror and take a stand.

**As with all diet and exercise recommendations, please see a doctor if you have any concerns whatsoever about your health.**


Dear God,
Please speak life into the heart of each person who reads this post. Let them know you love them, just as they are... and that you want the very best for them. Help me live out what I speak through this page, getting healthier myself so I can serve you more. We adore you for creating us.
In Jesus' name I pray,
Amen

Thursday, October 14, 2010

Very Vegetable Soup

It's dreary today - an Eeyore looking mess outside. It's a perfect day for soup!

You can prepare this soup stovetop or put it in the crockpot to simmer all day.

Prep time: 5 minutes
Active cooking time: 20 minutes
Start to finish, stovetop method: under 1 hour

Ingredients:
6 carrots, cleaned and chopped
6 celery stalks, cleaned and chopped
1 onion, diced
1 garlic clove, minced
olive oil
pinch of salt
1/2 tsp ground black pepper
(instead of salt and pepper, I sometimes substitute 1 tsp of Montreal chicken seasoning)

2 cans of diced tomatoes
1 32 oz. box of chicken or vegetable broth
2 cans of beans (black, kidney, or cannellini), drained and rinsed
2 cups water
1 cup brown rice (you can use white rice, but brown rice is more nutrient rich and your family will never know!)
shredded cheddar or monterrey jack cheese

For all cooking methods:
1. Drizzle olive oil into the pot and allow it to heat on medium. When you smell the olive oil, it's ready.
2. Add the onion and garlic and cook for a minute or so.
3. Add half the carrot and celery and cook for about ten minutes so it can begin to soften.
4. Add the rest of the carrots and celery and the seasoning. Stir.

** At this point, if you want to use the crock pot, dump the carrot/celery mixture and the rest of the ingredients into the crockpot and simmer on low, at least four hours. If you'll be cooking it longer, you may want to add an additional cup of water to the soup. **

5. Immediately add the tomatoes and broth, turning the heat to high.
6. As soon as it starts to boil, add the rice and bring it back to a boil.
7. Once it starts to boil, turn the heat to low and stir in the remaining ingredients.
8. Cover and simmer at least 30 minutes to allow rice to cook fully. It can simmer longer, though you may have to add water, 1/2 cup for every 1/2 hour.

9. To serve, top each bowl with shredded cheese.
 

Tuesday, October 12, 2010

Top 5 Healthy, Easy to Prepare, Fall Foods

When fall arrives, produce stands fill with pumpkins, sweet potatoes, acorn squash, kale and more. Dinner planning incorporates as much fresh produce into the meal as we can. It's healthy and tastes great. With all the choices, it's hard to know which is the best for your family's menu plan.

I've compiled a list of the five best, based on nutritional value and ease of use. After all, healthy food that takes hours to prepare isn't likely to appear on the average family's dinner table.

Pumpkin. Pumpkin, that bright orange gourd known best for carving at Halloween, is rich in beta-carotene, an important antioxidant the body converts to vitamin A. According to the University of Illinois, beta-carotene may reduce the risk of developing certain kinds of cancer and help fight heart disease. It is also rich in fiber and many minerals. This versatile fruit is much more than a holiday pie. It can be prepared as a main dish, side dish, breakfast item or dessert. (You can often substitute sweet potatoes or acorn squash for the pumpkin in many of these recipes.) Try these great pumpkin dishes:
  • Spiced pumpkin pancakes. These delicious pancakes smell like fall, perfect to welcome the family to a chilly Saturday morning.
  • Pumpkin soup. This savory soup works well with dried herbs as well if you don't have fresh available. I substitute skim milk for the cream for a lighter version. Great with a hunk of warm, whole-grain bread.
  • Herbed pumpkin. This rich side dish will certainly help you see pumpkin in a whole new way. It's easy to prepare and tastes incredible. I don't add sugar to mine to let the rich pumpkin flavor shine through.

Apples. If you're like me, knowing which apple to use for which preparation is hard to remember. I cheat and use this awesome chart instead. However you prepare your apples, they are rich in fiber and vitamin C. This sweet fruit, which is higher in sugar than some other fall foods, is a great dessert, simply sliced and served. It can also be used to enrich the flavor of many dishes. Two of my favorites are:
  • Crock pot herbed pork roast. This tender roast is rich in herb flavor, balanced by the sweet notes of the apple. The juice left over in the pot reduces nicely to make a flavorful gravy, just pour into a saucepan and simmer until it thickens a little bit
  • Chicken sandwiches. This recipe is great for leftover chicken (or turkey). Served on whole grain buns, this is a satisfying weekend meal that requires little preparation.


Kale and Swiss Chard. Growing up in the north, I wasn't familiar with these dark green, leafy vegetables. I couldn't imagine a cooked "lettuce" tasting good. Wrong! Kale and swiss chard (chard is available earlier in the season than kale)  not only taste great, they are incredibly healthy. They're packed with lutein, which protects the eyes from macular degeneration, beta carotene, vitamins C, E and folate and minerals for strong bone strength. Try these recipes, and add a new food to your family's menu too:
  • Kale with pancetta (or bacon). It's true, everything's better with bacon. There's only a small amount of bacon in this delicious recipe -- and I cut that in half. It's still scrumptious.
  • Swiss chard wraps. Swiss chard replaces bread in these vegetarian wraps with mozzarella and tomato. 


Cabbage. This dense leafy vegetable is rich in vitamin C and fiber. Cabbage is thought to help fight against many types of cancer. You might be deterred by the smell of cabbage, which is most intense when boiled for five to seven minutes. To lessen the smell, boil less than five minutes. You can also add a stalk of celery or half of a lemon to the water to offset the smell. With that complaint taken care of, try these recipes:
  • Braised red cabbage. This quick, simple recipe brings out the best in cabbage -- and apples! It's a great side dish to accompany just about any dish. Serve it as a side dish with roast chicken or pile it high on a burger with swiss cheese.
  • White bean and cabbage soup. You can also prepare this rich soup in a crock pot. At step two, place all ingredients in a crock pot and cook on low all day. 


Pecans. You probably know that nuts, including pecans, are high in healthy monounsaturated fats. Did you know they are also rich in fiber, 19 vitamins and minerals and protein? Their only drawback, like so much else, is too much of a good thing is bad. Add healthy pecans to your diet, but know the serving size. One ounce of pecans, or nineteen pecan halves, is one serving at 193 calories. Enjoy these healthy recipes that incorporate pecans without overdoing it.
  • Spiced pecans. This quick recipe provides a crunchy holiday snack, great for parties. No one needs to know how easy it is or how healthy!
  • Lemon pecan green beans. The pecan, lemon and rosemary in this dish elevate everyday green beans to something truly special. (NOTE: This link takes you to a page full of delicious pecan side dish recipes. Enjoy each and every one!)

These five fall foods are highly nutritious, easy to prepare and versatile. Once you're familiar with them, you can modify the recipes here or experiment and make your own. Healthy, delicious fall eating is just that simple. Enjoy!

Have a favorite fall recipe that you'd like to share? Please take a moment to share it with the rest of us!

Saturday, October 2, 2010

Sausage Spinach Soup

Ohhhh yum!

You have got to try this!!!!

Ingredients:

32 oz. chicken broth (or stock for richer flavor)
2 boxes frozen spinach

1 lb. italian sausage, spicy or mild
1 onion, finely chopped
1 clove garlic, minced
1 cup brown rice, not cooked
1 cup parmesan cheese, grated

Dump the chicken broth and frozen spinach into a crockpot turned on low.
Brown the sausage (break bulk sausage into smaller pieces or chop sausage "links" into bite sized pieces). Drain the grease from the sausage and add it to the broth and spinach mixture. In the sausage pan, cook the onion and garlic until the onion is translucent and add it to the soup mixture. Cook on low for four hours.

Add the brown rice. Simmer on low for another two hours until the rice is cooked. (You can add the rice at the start and let it simmer all day for convenience).

Ladle into bowls and top with parmesan cheese to serve.

My family LOVED it and asked me to make it again! YAY for soup! If you try it, let me know what your family thinks. :)

Thursday, July 29, 2010

Summer Bounty

Hey bloggy friends,
My friend Barb recently declared peaches as the ultimate summer fruit. I disagree. Watermelon, sweet, juicy and refreshing, is the ultimate summer fruit. ;-)

This little disagreement (completely acceptable among close friends) leads me to wonder at God's creativity. He created not just an enormous array of fruits for us to enjoy: peaches, watermelon, crisp apples, tender pears, tangy oranges, delicate raspberries... and on and on. He even created us to appreciate them differently. I like peaches, but they've never been close to my favorite. I can't really imagine biting into a peach and experiencing the joy that Barb does. We're all uniquely and wonderfully made! So cool.

How about joining the discussion? What's your favorite fruit? Why?

Before you answer.... I suggest you try this recipe. Not that I'm trying to convince you that watermelons are best or anything!

Watermelon-Cucumber Salad
1/2 red onion, sliced thin and chopped. Soak in ice water for five minutes!!! (this takes the bitter edge out)
1 cucumber, deseeded, sliced and diced.
4 cups of watermelon, deseeded, sliced and cut into 1" cubes
4-6 mint leaves, finely chopped (depends on how much mint you like)

Combine these items.

Drizzle with:
1/4 cup light olive oil
Juice of 1/2 lemon

Toss everything.
Cover and chill for at least one hour.

YUMMO! (Thanks to Food Network for inspiring this recipe)

Get out there and enjoy God's glorious bounty!

Lots of love,
Karen