Monday, December 13, 2010
Just finding out today about an office potluck party that is happening tomorrow, I needed to make something good with just the ingredients I had on hand. I didn't want to go to the grocery store in 25 degree weather. Also, knowing that most office parties have plenty of sweets but less savories, I wanted to create something that could be served for lunch and not dessert.
Looking in my fridge, I noticed that I had some fresh pork chops waiting to be cooked, but it was only a package of 4. How am I going to make that stretch? Continuing to look, I noticed I had no milk! Great, now what? Wait! I do have sour cream and I know in cases of emergency, I have canned evaporated milk somewhere....Hold on! Don't stop reading! I know it may sound gross but it actually gets better and in the end, turns out yummy...soooo, continuing on, I had a package of hard boiled eggs from the deli and some frozen asparagus in my freezer. Now what can a girl make with all of this hodge podge? Take it in and spin it around- I remembered a creamed ham and asparagus recipe in one of my old cookbooks! If I took out the ham and replaced it with pan-fried pork chops and added different seasonings, maybe I could come up with a winning creamed pork chop and asparagus recipe! Well, here's my attempt and I have to say, I could hardly keep my husband out of it.
Creamed Pork Chops and Asparagus
1 package of 4 pork chops (antibiotic/hormone free)
1 TB olive oil
1 tsp butter (the real deal)
Italian seasoning (sprinkled over chops)
salt (Pink Himalayan is wonderful)
black pepper (black, cracked is best)
Place the olive oil and butter in a large skillet over medium heat when hot, place pork chops on oil. Cook on one side till browned (about 7 minutes) sprinkle salt, pepper, and Italian seasonings on the side up. After browning the first side, turn over and cook through. salt, pepper and season second side.
Take off the stove, and slice in thin slices. Turn slices and cube the meat. Set aside.
1 package of frozen or fresh asparagus, cut in 1 inch pieces
1 cup milk (I used evaporated, all I had!)
1/2 cup sour cream
1 TB corn starch
2 TB milk
2 TB butter
1/2 tsp Italian seasonings
1 tsp salt
1/2 tsp pepper
3 hard-boiled eggs, chopped
1. In a saucepan, cook asparagus in a small amount of water until tender. Drain, and set aside.
2. In a medium-sized saucepan mix cornstarch with the 2 TB of milk. Add butter, salt, pepper, sour cream and remaining milk.
3. Let cook until the mixture thickens and bubbles.
4. Add the Italian seasonings, pork chops, eggs, and asparagus. stir well.
You can add any additional salt, pepper, or Italian seasonings to your taste.
Serve with buttered toast or biscuits.
I really hope you enjoy this spin on an old classic- creamed ham. The pork chops are an unexpected but tasty surprise!
Here's to making it work and having a Happy Holiday Season!
Saturday, November 6, 2010
Tasty Tangerine Cake
Thursday, November 4, 2010
Pork Chops, Brussel Sprouts and Carrots
1 package of boneless pork chops or pork roast (as always, hormone/antibiotic free)
2 cups brussel sprouts
4 large carrots
1 cup chicken broth
2 TB mustard (I used a spicy, german mustard)
1 tsp garlic, minced
salt and pepper to taste
1. Place pork chops in a baking dish and sprinkle salt and pepper over top.
2. Mix together mustard and garlic. Spread it over the pork chops.
3. Trim the ends off of the Brussels sprouts and add them on top of the chops.
4. Clean the carrots and cut them into large chunks. Add to the baking dish.
5. Pour broth over it all.
6. Place in an oven at 375 degrees for 1 hour.
Super simple, healthy and quick. What more could you ask for in a dish?
Holiday Food Tip:
In order to prepare for the holidays, start cutting back now in small, incremental ways to stay trim and healthy throughout the season. One way to do this is to start now, not serving breads or heavy starches with your dinner meals. Start eating lean protein with healthy vegetables and aim at cutting your calorie count by 100-200 calories a day. If you do this, it is like having a bank account that you've placed a nice little savings in. You can 'withdraw' from this account during the holidays without putting on the extra 5-10 lbs that most of us gain during the season! Have your piece of pecan pie and then the next day 'pay your account back' by going for a long walk or cutting 200 calories from another meal.
Take Control and Enjoy the Holiday Season This Year!
Sending Out Much Love,
Sunday, October 3, 2010
Friday, September 10, 2010
Sometimes only a potato can satisfy. Here's a comfort dish that you can't go wrong with!
Cilantro Potato Soup
1 med onion
1 TB butter
4 Large potatoes, (I leave them unpeeled) cube 3/4-inch
2 1/2 quarts water
1/2 cup cilantro
2 tsp salt
1 tsp pepper
1 tsp paprika
1 can (15 oz) tomato sauce
3 TB olive oil
3 TB flour
2 TB parsley (fresh or dried)
1. In a large pot, saute onion in butter till translucent
2. Add Potatoes, water, cilantro, salt, pepper, paprika, and tomato sauce; let boil
3. Reduce heat, simmer for 30 minutes until potatoes are tender, stir occassionally
4. In a small skillet, combine oil and flour until smooth. Cook over med heat until mixture is golden brown, stirring constantly. Be Careful- It will burn easy!
5. Stir mixture into hot soup. Add parsley. Cook and stir for another 5 minutes until soup thickens!
White potatoes are hugely popular but usually in the form of french fries! French fries should be kept as a rare treat. In a soup or baked with healthy toppings, the potato can be a nutritious part of anyone's diet.
The white potato contains valuable nutrients, such as iron and potassium. It is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin C, Vitamin B6, Potassium and Manganese.
Thursday, September 9, 2010
Saturday, September 4, 2010
Rosemary Olive Bread
Thursday, September 2, 2010
Homemade Chicken Potpie
Thursday, August 19, 2010
Just getting home from work and starving? Keep these healthy ingredients on hand and you can make this nutritious recipe any time. Once you have the basic recipe down, you can substitute with different kinds of oil, beans and spices. If you see an ingredient you don't have, try leaving it out or replacing it with your favorite spices! This recipe is very versatile. I hope you enjoy it!
Thursday, August 12, 2010
Chocolate and chili powder combined? Is she serious? Some of you have already discovered this magic combination, but for others who have never put "hot chili" with chocolate- HOLD ON. Remember the scene in the movie Chocolat where the hurt, old lady needed to spice up her life? She went into the chocolate shop and Juliette Binoche gave her hot chocolate with chili pepper in it? Well, it works! If you want to spice up your day or make a HUGE splash at your next party, make this Chocolate Chili Brownie-Cake!
Chocolate Chili Cake
1 cup rye flour
1/2 cup unsweetened organic cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp chili powder
1/4 tsp cinnamon
1/8 tsp sea salt
2 TB real butter, softened
1 cup organic sugar
2 Lg eggs
1 1/2 ounce of dark chocolate, melted
1 cup almond milk
1 tsp vanilla extract
1/4 tsp almond extract
1. Preheat oven to 350 degrees
2. Prepare round pan, by spraying it with cooking spray, thoroughly.
2. Place dark chocolate in a double broiler on low to melt it. (I use two sauce pans, stacked. Fill the bottom one with water. Let come to a boil and place chocolate in top pan until it melts) while chocolate is melting on low, do next steps.
3. In a large bowl, mix 1 cup rye flour, cocoa, baking powder, baking soda, chili powder, cinnamon and salt
4. Place butter in another large bowl. Beat with mixer until fluffy. Add sugar, beat again. Add eggs, one at a time, beating each one separately.
5. Beat in Chocolate.
6. Add flour mixture a little at a time, alternating with almond milk. Beginning and ending with flour mixture.
7. Beat in extracts. Pour into prepared pan. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Let cool for 10 minutes. Run knife around sides and turn onto a serving plate.
1/4 cup heavy cream
1 TB Cherry juice from Maraschino Cherries
1/8 tsp chili powder
Place cream in a medium bowl and whip with a blender until peaks form. Add cherry juice and chili powder. Continue to whip until stiff peaks.
This recipe may sound complicated but it really goes fast once you assemble all your ingredients. The whipped cream on top is worth the extra little time! You are now in Scrumptious-City! Enjoy sharing your delicious work!
Rye flour is actually a type of grass. It has a reputation of making heavier and chewier products, but as long as you continue to whip in the ingredients, this brownie-cake will come out light and moist. Rye contains soluble fiber that slows down the absorption of carbs and sugar - perfect in a dessert where you do not want to spike your insulin too high too quickly. This makes rye flour a much better choice for anyone who is diabetic or just wants to watch their sugar levels.
Dark chocolate has been shown to have many antioxidant effects on the body. A little dark chocolate every day lowers blood pressure and raises serotonin, a natural mood-boosting, anti-depressant. Just watch your portions but enjoy it completely!
Keep the Chocolate Rolling!
Tuesday, August 10, 2010
Saturday, August 7, 2010
Wednesday, July 14, 2010
If you planted zucchini, I bet you are like me and can't eat it or give it away fast enough to keep up with it all! Whether you have zucchini growing out of your ears or need to pick some up from the store, you will want to try this soup!
Zucchini Hot Potato Soup
4 cups water
4 cups chopped zucchini
4 cups chopped, unpeeled potatoes
1 cup chopped carrots
1 cup diced onion
1 TB garlic
1 tsp basil
1 TB olive oil
1 cup almond milk
1 heaping TB sour cream
1/4 cup minced fresh parsley
2 TB dill weed
1 tsp salt
dash of black pepper
1. Bring water to boil in a 4-quart soup pot. Add potatoes and carrots, cook until tender.
2. In a fry pan heat olive oil, saute the onions, garlic, and basil on medium heat.
3. When onions are beginning to brown add zucchini. Cook until tender.
4. Add zucchini mixture to carrots and potatoes.
5. Puree all in blender.
6. Pour back into large pot. Add almond milk, sour cream, parsley, dill, salt and pepper. Stir well and serve!
Grab a good crusty loaf of bread to go with it and your meal is complete! This soup is SO good.
One of the great things about zucchini is it's known to be one of the lowest calorie
foods in existence. It should be in your arsenal if you're trying to lose weight! It's fiber
content will help you feel full. Also, zucchini contributes folate, Vitamins A and C, potassium and magnesium
to the body. Magnesium helps protect bones, heart, arteries and blood pressure. Even a mild
deficiency in magnesium may provoke major health problems. These are just a few of the nutritional points you will score with this soup!
Not to mention, that it tastes delicious!
I would love to know if you have any favorite ways of preparing zucchini! Especially since I have it growing out my ears!
Laugh Hard and Eat Well!
Thursday, July 8, 2010
Wednesday, July 7, 2010
1 cup finely, chopped onion
1 tsp basil
1 tsp dried leaf thyme
1/2 tsp oregano
1 1/2 cups finely, chopped celery
1 lb mushrooms chopped finely
1 package tofu
1 1/2 cups grated cheddar cheese
3/4 tsp salt
1/4 cayenne pepper
1 tsp mustard, dry or wet
1/2 box phyllo dough
1/4 butter, melted
Heat 2 TB oil, saute first 5 ingredients until onions begin to brown. Set aside.
Heat remaining oil, saute mushrooms on medium to high heat until all moisture has evaporated.
In a bowl, mash tofu with a fork. Using an electric mixer, beat in eggs. Add cheese, salt, cayenne, and mustard mix well. Stir in sauteed veggies.
Preheat oven to 375. Cut phyllo dough into 12 inch squares. Using a pastry brush, brush a sheet with butter. Drape the dough over a 10-inch pie plate. repeat layers until 7 are stacked.
Gently push dough into bottom of pan. Pour in filling. Butter 3 more sheets and lay on top of filling. Roll over the hanging dough to form a pie crust edge. Brush top with butter. Slash top carefully down the center. Bake 30 to 35 minutes, until browned. Let set 10 minutes after removing from oven before cutting.
*recipe taken from Horn of the Moon Cookbook
1. Use a food chopper to chop all veggies finely, quickly
2. place dough in a large pan and place a wet dish towel over it as you are working with it. It will keep it from drying out.
ENJOY! It is SO good!
Friday, June 25, 2010
While my parents were in town meeting their new grandchild, my mother whipped up a delicious meal. Rosemary is the star performer in this dinner. This dish is elegant enough to serve to special guests, a romantic night at home, or just every day life. It's a beautiful dish and very tasty! If it's been awhile since you've tasted rosemary, you will fall in love all over again. Here is her recipe. Thanks Mom!
Monday, June 21, 2010
1 pkg. Quik Rise dry Yeast
1 cup lukewarm water
2 TB oil
1 TB Honey
1 1/2 Cup Whole Wheat Flour
1 Cup All-Purpose Flour
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Italian seasonings
Mix in yeast and water in large glass bowl. Add in oil, honey, flours, salt, garlic, onion powder and Italian seasonings. Let it sit in the bowl for 5-10 minutes. Flatten on a greased pan.
Open can of tomato sauce. Add in 1/4 teaspoon of italian seasonings, garlic and onion powder. MIx well.
Spinach and Pepper Toppings:
1/2 cup Frozen Spinach
1/2 Cup Frozen Bell Peppers
1 tsp of Oil
Heat oil in a frying pan. Add in frozen vegetables and cook until they are seared down. I used a cast iron skillet to get a nice roasted flavor on mine.
Assembling the Pizza:
Roll out the dough, spoon on the pizza sauce and add the vegetables. Place a generous amount of cheese on top of it all and bake for 12 minutes at 450 degrees.
Changes in your life and routine can set you back, but with a little determination, you can eat fast and healthy from home! When you need comfort food that is easy, reach for this recipe.
Going with the flow,
Wednesday, June 9, 2010
Sunday, June 6, 2010
My garden has beautiful stalks of Swiss chard growing. Luckily, the Vegetarian Times placed a delicious sun-dried tomatoes and Swiss chard recipe this week. With a little tweaking to match what I had in my garden and kitchen, I made a delicious soup with swiss chard, tomatoes, LOTS of fresh herbs and garbanzo beans. Here's the happy outcome!
Swiss Chard and Garbanzo Bean Soup
2 TB olive oil
3 cloves of garlic (or 1 TB)
1/2 tsp red pepper flakes
1 large onion, chopped
3 stalks celery, chopped
3 med carrots, coined
1/2 tsp fresh rosemary, chopped
2 cups vegetable broth
2 15 oz. cans tomatoes
1 15 oz. can garbanzo beans (chick peas)
1/2 bunch of Swiss chard (about 2 cups)
1/2 tsp thyme, chopped
1 cup of basil, torn
Heat the olive oil in a large stock pot on medium heat. Add the garlic and red pepper flakes. Let it cook for 1 minute until fragrant. Add the onions, celery, carrots, and rosemary. Let it cook for 15 minutes until onion is transparent. If it needs more liquid, add one cup of the vegetable stock and let simmer for the 15 minutes.
Add the rest of the vegetable stock, one can of tomatoes, and the garbanzo beans.
Place one cup of the soup in a blender and blend till smooth.
Add the blender contents, Swiss chard, and thyme into the stock pot. Stir for 5 minutes until the Swiss chard cooks down.
Take off heat and stir in the basil.
All finished! I like to put a dollop of Greek yogurt on top and serve with a crusty whole grain bread. Yummy!!
Swiss Chard is a good source of Vitamins A and C, both powerful defenders against cancers. It is also a good source of minerals like iron, needed to boost immunity and help fight fatigue. Many people feel exhausted all the time. They do not realize it is due to low iron in the body and that an increase in this mineral could alleviate their fatigue .
Swiss Chard also has calcium, magnesium and potassium, all needed in controlling a good blood pressure.
It is that time of year when Swiss chard abounds. Why not pick some up today and make a quick, easy dinner for you and your loved ones. Let me know if you do!
Cheers to Chard!
Friday, June 4, 2010
"It doesn't matter." "We are all going to die sometime." These two sentences make me cringe when I hear them spoken, and unfortunately, I have heard them often.
Thursday, June 3, 2010
In trying to clean up my diet, I am cutting back on sugar. Sugar is so addicting it takes time to kick, so I am going easy on myself and looking for alternative ways to sweeten my life. My dilemma started with all the carrot fiber left over from juicing. What else can I do with it besides composting? I decided to cook up some carrot banana muffins and let the bananas be the sweetener. They turned out delicious and they are nutrient rich, so it's not a waste of calories or mindless eating!
Surprise! Coconut Oil Is Also Good For Your Heart...
FACT: Heart disease is the #1 cause of death in the U.S. And heart disease is often a silent killer. The first sign of cardiovascular disease is commonly a heart attack, and sadly, over one third of heart attacks are fatal.
And despite the propaganda, the truth is this: it is UNSATURATED fats that are primarily involved in heart disease, not the saturated fats, as you have been led to believe. As you saw earlier, countries that subsist on a coconut-based diet appear to enjoy good heart health.
The U.S. Department of Health and the FDA estimate that artificially hydrogenated trans-fats -- the type found in fast food, processed foods and your favorite pastries -- are ultimately responsible for a huge number of fatal heart attacks every year. These dangerous unsaturated fats are the ones you should ban from your diet, not naturally pure coconut oil, which is a better alternative because it contains very few fats with highly perishable double bonds -- and also has NO TRANS-FATS.
Plus, those commonly-used polyunsaturated fats encourage the formation of blood clots by increasing platelet stickiness. Coconut oil helps to promote normal platelet function.
(excerpt from his page)