ROSEBUD!! Healthy Spicy Chicken Soup!!

I've been thinking about something other than food and photography that would motivate me to exercise in some way.  You with me??  I came up with a special word that I'm going to associate with exercise and healthy eating and it's "Rosebud"!  Corny, cute or absolutely ridiculous..You can choose!

My blog is going to be the same food loving, recipe sharing blog but I'm adding this word "ROSEBUD" just written in at times as an inspiration to help us eat well and to remember to do some form of exercise..It can be as little as standing and walking in step for a few minutes or doing a few stretch movements.  I know I am going to splurge at times(I LOVE FOOD) too but I would like to stay focused on being in control of what I (we) eat and how often I (we) eat it and some form of exercise fits into the picture.   Does that make sense to you? 

I am as guilty as the next person when it comes to making bad food choices.  When I overeat I get angry at myself so starting today I am going to make myself more aware of what choices I am going to make in every area. Today Feb. 18, 2013 I am going to use the word "ROSEBUD" as my keyword to let all of you know I'm working on being a healthier ME.  As I type this I'm hoping you don't think I went off the deep end. LOL  I am trying to have some fun while helping you and me achieve a goal.  Here's to you Rosebud!

Here's a recipe to help start your day!  Incorporate some exercise too!

Healthy Spicy Chicken Soup!

Original recipe makes 5 servings

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 cups chopped onion
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups chopped celery
• 1 cup julienned carrots
• 1 cup minced leek (optional)
• 4 cups chicken stock
• salt and pepper to taste
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon soy sauce (optional)
• 6 ounces spinach, rinsed
• 1/2 cup egg noodles
• 1/2 pound skinless, boneless chicken breast halves, cut into bite size pieces

Directions

1. Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
2. Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!

PREP 30 mins

• COOK 45 mins
• READY IN 1 hr 15 mins

Pasted from <http://allrecipes.com/recipe/lloyds-healthy-chicken-zoopa/detail.aspx?event8=1&prop24=SR_Title&e11=healthy%20soups&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Recipe>

From my kitchen to yours,

2/26/16

 

2/18/13
Re-post 2/26/16

Cheesy broccoli cauliflower soup

It's still cool and not quite spring like yet so soup always hits the spot in my house.

I have seen many broccoli cheddar soup recipes but not one that had cauliflower and broccoli in it so when a friend suggested a take a look at a recipe she had tried, I was in for it.  I had bought beautiful heads of broccoli and cauliflower and really wanted to make something I hadn't made before so this was my chance and it was delicious. I adapted the recipe to our liking and you can adjust it too!  

Below are the ingredients for this yummy soup.

1 cup carrots chopped
1 large potato chopped
1/2 cup diced Sweet onion
3 T Olive oil
1 qt. Chicken broth
Broccoli 3/4 head broke in small florets
Cauliflower 1/2 head broke in small florets


In a large Dutch oven pot place olive oil on medium heat.  Add carrots, onion and potato.  Cook slowly until you can smell the onion.  Add chicken broth and cook for about 10 minutes or until vegetables are tender.  Add cauliflower and broccoli florets.

Note: while vegetables are cooking in broth make sauce.

Thickening sauce
3 T Butter
1/3 c flour
3 cups whole milk
1/2  to 3/4 lb cheese (American and sharp American) use as much or as little as your desire for your recipe. 

 Melt butter in a large pot.  Whisk in flour until it incorporates, slowly add milk and cook on low to medium heat until it starts to thicken.  Slowly add cheese and stir until cheese is melted in milk.

Add thickened sauce to vegetables and broth and stir slowly until slightly thickened.  If too thick you can add a little more chicken broth to thin.

Enjoy!

Healthier version of Blueberry/Banana Cake!

Today is my playing around with a recipe day.  I had all the ingredients to make the banana cream cake that  I usually make but today it's my version of that cake substituting the fat for healthier ingredients. Try it!  It's light and great for breakfast, brunch or anytime.  Enjoy!



  Here is the finished product.  Ready to eat!

Baked, slightly cooled and ready to serve

Light with a spongy like texture.  The blueberries rose to top which I didn't like.

1/2 cup natural applesauce
2 eggs
1 cup sugar (next time I'd cut down on the sugar to 1/2 cup to 3/4 cup depending on desired sweetness)
1 tsp. pure vanilla extract
1/2 cup plain Greek yogurt
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed bananas
1/2 cup blueberries (optional)
1/2 cup chopped walnuts (optional)

In a large mixing bowl, slowly add applesauce, eggs, sugar and vanilla.  After blended add flour baking powder, baking soda and salt.  Beat slowly adding yogurt and mashed bananas. Fold in 1/2 cup blueberries if desired.

In a well greased and floured bake 350 degrees approx. 40 to 45 minutes.  Cool for several minutes, turn onto large plate or platter.  Cool completely and dust with confectioner sugar.

Helpful hint:    After cake is baked.  I set the pan in the sink in a few inches of water for a few minutes. Take it out of the water, turn over onto cooling rack and it comes out perfectly.

Serve as is or dust with confectioner sugar!  or maybe a cream cheese icing?? 

Happy Baking from my kitchen to yours,

7/14/12
6/5/15

Low Carb Asian inspired Beef

Keeping on our low carb menu this week this dish  is another addition to some easy and tasty menu choices. I have found over the past few weeks that totally eliminating carbs has not been very enjoyable for me so I am still cutting back on them but will not totally eliminate them.  Quite frankly I like them too much to totally dis them. 

I love foods with an Asian flare so this one caught my eye for today's dinner meal.  I'm serving microwavable frozen Asian vegetables as my add in.

I adapted this recipe to my liking but make note you can also make this recipe with chicken parts which I would make in the oven.

 Enjoy!

• Beef:
• 1 1/2 pounds beef(any combination -- ideal if they are similar sizes -- Note: I used stir fry because I wanted it to cook quick and used a stove top method for this meal.
• 1-12 oz. frozen and microwaveable Asian style vegetable medley
• 1- pkg. long grain rice (90 second) if necessary
• Marinade:
• 1/3 cup soy sauce
• 1/4 cup oil, such as olive oil or peanut oil
• 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
• 1 teaspoon grated fresh ginger
• 1 tablespoon dry cooking sherry

Portion Control

Make the Marinade

• In a small bowl, combine 1/3 cup soy sauce, 1/4 cup oil, such as light olive oil or peanut oil, 1 teaspoon garlic powder or 2 fresh pressed garlic cloves, 1 teaspoon grated fresh ginger and 1 tablespoon dry sherry which will be your marinade.

Marinate Beef

• In a large plastic or ceramic container with a lid, place the beef. Pour the marinade over all the pieces, turning until all the pieces are coated evenly. Cover and marinate at least 1 hour, and up to overnight.

• Bake in a 375-degree F. oven (basting once or twice), or to make it on top of the stove, use a large deep skillet where you add about 2 T peanut oil. Place marinated beef and cook for about 30 minutes add vegetables cover and cook until vegetables are tender. I added a package of 90 second microwaveable rice to my recipe.  
• 
  

6/26/16

Crockpot Pork in gravy

Comfort food at it's finest.  Served over bread or with mashed potatoes this is delicious. Enjoy!

It's very cold, damp and terribly dreary day here in Pittsburgh so some comfort food is on my menu for dinner.  Yes it's supposed to be spring but it shows very little signs of the spring in the air.  Hoping for better weather soon....and that it stays around. lol

I think the below mixture makes for a very tasty gravy and allowing it to cook in the crockpot makes it super easy for a day like today. 


Helpful hint:  The gravy is made after the pork is cooked.  I removed the pork and added the drippings to a medium size pan and over low heat slowly added my flour which I whisked with a little water.

  To make gravy..Follow instructions on the back of the Wondra Flour.  This particular sifted flour comes in a small container and is so helpful in making sauces and gravies..  (I used Wondra Brand sifted flour.  Recipe is on the can)

1 1/2 lb. pork tenderloin or pork loin
1 pkg. onion soup mix
2 cups+ low salt beef broth or water... If you do not have broth just make sure you sear your roast before to make deep brown drippings.


Sear pork in oil until slightly browned on both sides.  Do Not add any seasonings.

In a large bowl or pourable dish mix onion soup mix, broth or water.  Whisk or stir very well. Note: it is not necessary to add broth but I found it made my gravy really hearty.  

Place pork in crockpot.  Add  mixed onion soup, water or beef broth.  Cover and cook low 4 to 6 hours.  For speedy results cook high for approximately 3 to 4 hours depending on size of roast.

  Note: you could cut the roast in half to speed up cooking.  It will cook faster in pieces than in whole. 

Remove roast from pot and allow to rest for ten minutes. Cut in slices and add to thickened liquid.