Wednesday, December 31, 2014
Wednesday, February 6, 2013
Yumyum Marinara (adapted from primalprimos.com)
- 1 large onion (chopped)
- 5 cloves garlic (chopped)
- 2 teaspoons olive oil
- 28oz fire roasted crushed tomatoes
- 6oz tomato paste
- 7 cups water
- 3 tablespoons italian seasoning
- 2 tablespoons dried basil
- 1 teaspoon honey (prob adds nothing - I'll skip it next time)
- 1 pinch crushed red pepper
- 1/2 tsp salt
- 1/2 tsp pepper
|In a large pot over medium heat, add olive oil and sauté onion, shallot and garlic until the onion becomes transparent.|
|Next, add crushed tomatoes, water, tomato paste, seasonings, wine and honey.|
|Let it simmer for 2-4 hours, adding salt and peppers after the first hour.|
Sun-Dried Tomato Meatballs (adapted from The Preppy Paleo)
1 lb. ground chicken breast
2 tbs. fresh chopped basil
1 tsp. dried oregano
3 minced garlic cloves
1/3 cup chopped sun-dried tomatoes, packed in oil (I spoon-drained these, because I wanted more tomatoes, and less oil)
1 tsp. salt
1 tsp. pepper
Combine all ingredients in a large bowl. Roll into 1 inch balls. If cooking on stove top, heat 1 tbs. olive oil in a large skillet. Brown meatballs on all sides and then add to pot of sauce or cook completely in the skillet. If you add them to the pot of marinara, let them simmer for another 45 minutes (or so).
Eat. Them. All.
I love anything with sun-dried tomatoes. I mean, seriously. Anything.
Sunday, February 3, 2013
So, I was out with the kids yesterday, and we ended up lunching at Whole Foods. The produce there is simply irresistible. I ended up buying a zucchini, a cauliflower, a bell pepper, celery, carrots, and a couple of giant cans of fire roasted crushed tomatoes. I had soup on the brain. I found a recipe for a Paleo Minestrone Soup, and I adapted it to my family's (okay, MY) liking. Just as an FYI - I would never normally add ground meat to a soup, so this was a huge departure from my normal...
Okay, so before I do anything else, I need to say that I am NOT on any type of Paleo lifestyle/meal plan. However, I did recently have a baby, and I'm exploring ways to increase my milk supply, and eat in a healthier way, to improve my physical and mental energy and health. Once upon a time, I read that crazy book: "Eat for your Type" (or whatever it's called). It told me that my blood type should eat more meat. I totally discounted this, as total hooey. I was a vegetarian for many years, and I enjoy carbs and beans, more than the average bear. That being said, I have a huge energy increase, when I eat more meat. I am learning to accept this, and in addition, to accept the fact that eating beans and carbs all day, is not what is best for my satisfaction levels. I am constantly hungry, when I eat a vegetarian diet. I am learning... and learning... and learning.
Okay, so here's a recipe for minestrone soup, that was so delicious, I could have inhaled it through a straw. I will mourn its loss, when we finish it. I was secretly bummed that Kevin liked it, because it means less for me. Have I mentioned that I adore vegetables? I mean, for real. I heart them a whole lot.
- 1 Tablespoons olive oil
- 1 Large Yellow Onion, medium dice
- 6 Small Stalks Celery
- 1/2 a head of chopped cauliflower
- 4 Large Carrots, peeled and diced
- 1 Medium Zucchini, medium dice
- 1.5 lbs turkey breast
- 1.5 teaspoons Salt
- 1 teaspoons Pepper
- 2 teaspoons Italian Seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 3 Garlic Cloves, finely minced ( used jars, out of total laziness)
- 3 Tablespoons Tomato Paste
- 1 (28-oz) can of fire roasted crushed tomatoes
- 8 Cups Chicken Broth
- frozen or fresh spinach (I didn't use, but will try next time)
- frozen or fresh string beans (again, didn't use, but want to put in here, for next time)
- Heat olive oil in a large heavy bottomed pot (I used a 7.5 Qt Dutch Oven) over medium heat
- Add veggies (minus zucchini) and saute until translucent and vegetables start to soften (about 10 minutes)
- Add zucchini and saute for 3-5 more minutes and then push veggies to one side of your pot
- Turn heat up to medium high and ground beef in and proceed to crumble and brown
- As turkey begins to brown, stir in with all the vegetables
- Add salt, pepper, Italian seasoning and minced garlic and saute for 2 minutes
- Stir in tomato paste and let it melt into other ingredients
- Add crushed toms and broth and bring to a boil
- Once boiling, lower heat to medium low and simmer for 30 minutes uncovered (or longer, if you feel like it)
- Add any frozen veggies you want to add, and simmer for 10 minutes, covered
- Serve and Enjoy!
(I stole this image from Pinterest, so imagine it without the pretty purple cabbage) I had to steal it, because my phone photos were fuzzy, at best. Meh.
Sunday, January 6, 2013
Overall, I think this is a 4 bowler. No one else in my family would try it, because they won't eat cheese, but it was definitely a keeper. I am going to whip up another batch in the next few days.
Creamy Tomato Basil Soup (Adapted from Cooking Light)
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups chopped onion(or 1 medium onion)
- 3 garlic cloves, chopped
- 3/4 cup chopped fresh basil
- 1 (28-ounce) can fire-roasted diced tomatoes, undrained (I used fire roasted with chili peppers)
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes
- 2 cups 1% low-fat milk (I used skim and it was great)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.
Wednesday, January 2, 2013
Give it 4 bowls, because it was quite delicious, yet it lacked originality, in that it was quite similar to many of the dishes I make. Nevertheless, it was an excellent venture back Into the kitchen, after a month of not cooking, after having a baby. Here's to more fun times in the kitch!
Barley Hoppin' John
Adapted from Eating Well
4 servings, 1 1/2 cups each | Active Time: 20 minutes | Total Time: 40 minutes
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 small red bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 14-ounce can vegetable broth(use 2 cans if using regular pearl barley)
- 1 cup quick-cooking barley (I used regular, and added cooking time)
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 2 teaspoons lemon juice
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 2 15-ounce cans black-eyed peas, rinsed
- Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.
NutritionPer serving : 320 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 58 g Carbohydrates; 12 g Protein; 11 g Fiber; 677 mg Sodium; 529 mg Potassium
3 Carbohydrate Serving
Thursday, April 21, 2011
Kevin only thinks it's medium. Like, 3 Bowls, medium. What a bummer. I hate when that happens. It makes me very whiny. But alas, I will continue to make it, because it is so good. He's clearly, just wrong. Please try this, and pick a side. Kevin or Marji. Who will you choose?
Make this. Please. I say 5 Bowls. Kev says 3.
1 cup uncooked green lentils (or 2 cans, drained and rinsed)
4 cups water
1 tablespoon olive oil
1 medium yellow onion, diced small
1 green pepper, diced small
2 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
8 oz can tomato sauce
1/4 cup tomato paste
3 tablespoons maple syrup (You can use agave nectar too, and you don't need to use as much as 3 tbl. Just add it "to taste")
1 tablespoon yellow mustard
4 to 6 kaiser rolls or sesame buns (optional – for serving)
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes.
Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait.
Sunday, April 10, 2011
Make this. It's a great "Sick Soup." 5 Bowls!
Roasted Vegetable-Rosemary Chicken Soup
- 1 cup (1-inch) cubed carrot
- 1 cup (1-inch) cubed onion
- 1 cup coarsely chopped mushrooms
- 1 cup (1-inch) pieces celery
- 1 cup (1-inch) pieces red bell pepper
- 2 tablespoons extravirgin olive oil
- 1 cup water
- 2 tablespoons chopped fresh rosemary
- 1/4 teaspoon salt
- 4 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
- 2 cups uncooked whole wheat rotini pasta
Preheat oven to 375°.
Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.
Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.
- Amount per serving
- Calories: 176
- Calories from fat: 25%
- Fat: 4.8g
- Saturated fat: 0.8g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.7g
- Protein: 17.9g
- Carbohydrate: 15.5g
- Fiber: 2.3g
- Cholesterol: 33mg
- Iron: 1.5mg
- Sodium: 450mg
- Calcium: 45mg
Cooking Light JANUARY 2006