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
Apples are in season here in South Carolina! What an exciting cooking time of the year! Apple Pork Chops, Apple Pies, Baked Apples, and not too mention the sheer joy of eating an apple every day to keep the doctor away!
Here is one of my favorite dishes for Fall.
Applesauce Pork Chops
6 Porkchops (preferrably organic, farm-raised)
1 TB olive oil
1 medium onion, sliced in rings
1/2 cup raisins
2 large apples
1 cup apple juice (real apple juice, no HFCS!)
1/2 cup apple sauce (optional)
1 TB brown sugar
1 tsp salt
1/2 tsp dried basil
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1. Brown pork chops in oil on both sides
2. Place in a large ungreased baking dish
3. Place onions on top of pork chops
4. Sprinkle half the raisins on top
5. In a bowl mix apple juice and sauce, brown sugar, salt, basil, nutmeg and cloves; pour it over chops. Sprinkle rest of raisins on top.
6. Bake at 35o degrees for 60 to 90 minutes, until meat is tender
Apples are loaded with insoluble fiber that helps us feel full and protects against colon cancer.
They are a good source of vitamin C. If you have any open cuts or wounds, eat a ton of vitamin C to help heal your body and fight infection.
Eating apples along side a protein source (such as a pork chop) will help aid in the absorption of the iron. Vitamin C always helps the body absorb iron.
Pork Chops can be a healthy addition to your diet. As always, try and buy organic meats. They are raised without growth hormones, antibiotics, and in a humane way.
Pork is a great source of B vitamins, zinc, and especially Thiamine. Thiamine helps convert carbohydrates into energy. Who doesn't need more energy?
That's all there is to this recipe - short, sweet and yummy! I hope you all enjoy your last days of summer.
Falling head first into the Apple season,
Saturday, September 4, 2010
Rosemary Olive Bread
1 Cup warm water (about 110 degrees)
1 TB of dry active yeast (or 1 packet)
2 TB sugar
1/4 olive oil
3 cups bread flour
1 tsp salt
1 TB chopped, fresh rosemary
1/2 cup stuffed pimento olives (I used from a jar)
1. Place water, yeast, and sugar in bread machine pan. Let foam for 10 minutes.
2. Take scissors and cut two large stems of rosemary into your yeast mixture.
3. Add oil, flour and salt.
4. Spoon out 1/2 cup olives onto a plate. Take a handheld food chopper and chop olives into smaller bites. Add to the mix.
5. Place in machine and cook on basic or white bread setting- press start.
To make basil, tomato, mozzarella sandwiches. Cut slices of bread, drizzle olive oil across, layer your basil leaves, then tomatoes, then a layer of mozzarella. Place in oven set on broiler. That's it, but watch it closely or it will burn quickly....as you can see!
Nothing Beats Fresh Bread and Smiles,
Thursday, September 2, 2010
Homemade Chicken Potpie
1 package organic chicken drumsticks (4)
1 package frozen mixed vegetables
1 can cream of mushroom or chicken soup
1/2 cup milk
1 tsp red wine vinegar (optional, I use for a little more flavoring)
1 tsp salt
1/2 tsp pepper
and your favorite spices.
I added turmeric, pepper flakes, parsley, onion powder.
1. Boil frozen or thawed chicken in a large pot for one hour. Use tongs to place in a bowl. When cool enough, strip meat off bone and shred it in a bowl. Set aside.
2. Open frozen veggies (any variety, I used gumbo mix) place in a frying pan let cook until the water has evaporated. On a medium heat, make a well in the middle of the veggies, pour oil in center and add chicken to the olive oil. Stir and cook until chicken is browned a little and mixed in with the veggies.
3. add milk, soup, and vinegar stir-well.
4. mix in your favorite spices
5. Place mixture on top of your crust
6. Place second crust on top of mixture, cut a slit down the center of the pie for heat to escape.
Place in a heated 375 degree oven, cook until crust is golden. Aprox. 25-30 minutes
You can use a store-bought crust or my easy recipe for a quick crust.
Olive Oil Pie Crust
2 cups flour (I used whole wheat)
1/2 tsp salt
1/3 cup milk
2/3 cup olive oil
Place flour and salt in a large bowl. Add milk and olive oil. Stir until dry ingredients are blended. Divide dough into two round balls. Place a ball in between two pieces of wax paper. Roll out using a pin (or a large drinking glass) Remove top layer of wax paper. Carefully pick up wax paper with crust on it. Peel paper off as you place over the top of your pie pan. press edges to fit the pan. Pour chicken filling into pie crust. Roll out the second ball. Place the rolled crust on top of mixture and slit the top. Bake and eat!
That's it! Home-made chicken potpie! Delicious!
Thanks for Checking In!