Creamy Carrot Ginger Coconut Soup

I don't remember where I originally got this recipe. However, it is fabulous!!! It is such a nice refreshing soup with flavors that will impress your friends, yet it is simple to prepare! It would even make a nice appetizer for your Easter meal!

Ingredients:

·         2-3 large carrots, chopped small

·         1 onion, chopped small

·         1 tsp fresh ginger, minced

·         1 1/2 tsp curry powder

·         1 3/4 cup vegetable broth

·         1 14 ounce can coconut milk (reserve a few T to drizzle on top when serving)

·         sea salt, to taste

Directions:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if needed.

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.
Drizzle one teaspoon coconut milk on top each bowl of soup, for garnish.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

Lentil Loaf

I found and slightly modified this recipe from the Six O'Clock Scramble recipe book. It is really easy and delicious...even for non-bean eaters. It is very cheesy, so picky people even enjoy it!

Ingredients:
2 cups low fat cheddar cheese
2 cups cooked lentils (see below)
1/2 small onion, finely chopped
1/4 t pepper
1/4 t dried thyme
1 c whole wheat bread crumbs
1 whole egg (or 2 egg whites)
1 T EVOO (extra virgin olive oil)
1 can tomato sauce (optional, used for topping)

Directions:
Preheat oven to 350 degrees. Spray 8x8 pan or loaf pan with non stick cooking spray.
In a large bowl, mix together all ingredients except tomato sauce.
Spread mixture evenly in dish. Cover with aluminum foil and bake for 45 minutes.
Serve sliced.
We enjoy a fresh side salad with this meal!

FREEZE OPTION:
If you choose to prepare this and then freeze, follow directions as listed, but do not cook until day you desire to eat it. On day of eating, put dish in oven BEFORE you turn the oven on, then turn oven to 350 and allow to cook for 1 hr or until heated throughout.

Summer Squash Soup

Tonight, I found this recipe at http://naturallyella.com. I had several yellow squash from our CSA and I didn't want to go the unhealthy (but sometimes yummy) squash casserole route and I was tired of the grilled or pan seared way too, so I figured I would give this a try. My husband and I enjoyed it very much! This would definitely be one that I make again! THANK YOU Erin for your post on naturallyella! 

Ingredients:

• 2 cups summer squash (I used yellow squash, Erin from naturallyella used patty pan)
• 1/2 cup yellow onion
• 1/4 cup carrot finely diced
• 1 clove garlic
• 1 cup pototoes, diced into cubes (I used russett)
• 1/4 cup white wine
• 2 cups broth (veggie or chicken)
• 1/4 teaspoon each: corriander, tumeric, and paprika (I didn't have any corriander, so I left it out)
• 1/8 teaspoon cumin, mustard powder, and cinnamon
• pinch cayenne pepper (if desired)
• 1/4 cup coconut milk (plus 2 T for finishing)
• 1 tablespoon olive oil

Directions:

• In a medium pot, heat olive oil over medium low heat.  Add in garlic and onions, sauteing until onions begin to soften and garlic becomes fragrant.  Add in squash, carrot, and potatoes- continuing to cook until squash and potatoes being to soften, about five minutes.  (I added a splash of water, as my veggies were cooking too quickly) During this time, begin to add spices.  Once vegetables begin to soften, add in white white to deglaze the pan.  Finally, pour in vegetable (or chicken) broth, bring to a boil, and reduce then to a simmer.  Let simmer until potatoes and squash are soft, 20-25 minutes.  (taste a couple times during this to adjust spices to your liking)
• Once potatoes are done, use an immersion blender or a regular blender to create a smooth texture in your soup.  Return soup back to stove top, stir in coconut milk, and heat again until soup is hot.  When ready to serve, place soup in a bowl, spoon 1 tablespoon each onto top of soup, and sprinkle a little paprika on top of each.

*NOTE: picture above is mine! :) I wish I were a better food photographer!

Baked Kale Chips

We are part of a CSA this spring, so we get lots of different fruits and vegetables that we wouldn't normally eat. Therefore, I am trying lots of new things! This was a fun recipe that we all enjoyed!

Ingredients:
1 bunch of kale
olive oil (I prefer EVOO)
sea salt

Directions:
Preheat oven to 350 degrees.
Cut leaves from hard stem.
Rinse and dry throughly. This is best done with a salad spinner.
Tear leaves to bite sized pieces and toss in olive oil or drizzle with oil after kale is placed on a baking sheet lined with parchment paper.
Salt to taste.
Bake for 10-15 minutes until edges are lightly brown, not burnt.


NOTE: Picture provided from allrecipes.com

Fruits and Veggies

As a mom of 2, I am constantly trying to get my kids to eat more fruits and vegetables. They actually do a pretty good job, but it never seems like enough. It is recommended that we eat 7-13 servings of fruits and vegetables each day. So, we have tried making smoothies and sneaking in some veggies. That is great, but sometimes the kids wouldn't like it or wouldn't drink the whole thing. It was never wasted, because my husband or I would finish their leftovers, but it can get expensive.
So, a few weeks ago I met a mom who introduced me to Juice Plus+®!
It is a simple and affordable way to get 17 fruits and vegetables into my kids each day!!!!
Juice Plus+® is the next best thing to fruits and vegetables. Of course, there is no substitute for eating a wide variety of fruits and veggies. However, because most people simply can't, don't or won't, Juice Plus+® helps you bridge the nutritional gap between what you should eat and what you actually eat everyday. 
Check out my website, www.weagreeonjuiceplus.com to find out more. 
Also, feel free to contact me to find out how to get Juice Plus+® free for your child for up to 3 years!
843.367.0099

Black Eyed Pea Gumbo

Down South, Hoppin John is a staple on New Years...this is our version to try this year! :)

Ingredients:

1 t liquid smoke

1 medium red onion, chopped

1 medium green bell pepper, chopped

5 stalks celery, chopped (we left this out)

2 bouillon cubes

4 (15 ounce) cans black-eyed peas with liquid

1 (10 ounce) can diced tomatoes and green chiles

1 (14.5 ounce) can diced tomatoes

2 cloves garlic, finely chopped

Directions:

Put all ingredients in a slow cooker on low for 8-10 hours or high 4-6 hours.

Serve with cornbread.

Bread & Butter Freezer Pickles

Bread & Butter Freezer Pickles

Seeing the other pickle recipe inspired me to find a bread and butter pickle (sweet pickle) recipe that didn't require any canning (since I don't know how to do that . . . yet). Here's one that I adapted from recipezaar.com.

7 cups cucumbers, sliced
2 cups sugar
1 cup white vinegar
1 cup onion, sliced
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon turmeric (this gives it that b&b “look”)
1 tablespoon mustard seed

Mix vinegar and sugar until sugar dissolves. (I had to bring it to a boiling point and boil for about 2 minutes to get it to dissolve.)

Then I added the spices to the pan and let it cool just a bit.

Place cucumbers and onions in a large bowl and pour the liquid over them. Refrigerate overnight.

Pack into freezer-safe canning jars (or other suitable containers) and freeze.

Not sure how long these last in the freezer, but I can’t imagine ours going bad before we eat them all!

I got 7 pints from this recipe.

Dill Pickles

This is from Gramma Genevieve from my family...and I'm told it is really yummy and refreshing in the summer! I'll be trying this one very soon, because my kids love pickles and I really enjoy them too!!

Ingredients:

2 quarts of water

1 cup vinegar

1/2 cup sugar

1/4 cup salt (we use less!)

pickling cucumbers

garlic cloves

dill

Directions: 

Boil water, vinegar,sugar and salt until they are dissolved (does not take too long). 

Place pickling cucumbers in mason/canning jar.  (I have a container garden and have used 3 or 4 pickling cucumber..they're about 4 inches long).  Slice, or quarter, them how you would like.  Add 3 garlic cloves (more if you would like) into the jar along with 3 sprigs of dill (we added more as well...probably 6 to 8). 

When water, vinegar, sugar, salt mixture is luke warm, pour over cucumbers/dill/garlic and refrigerate for 24 hours.

Mom used to make this and would get about 8 pints of pickles!

Walnut Green Beans

Oh my goodness! I just looked at the blog and realized that I had not posted one new recipe for the entire month of April!! Please forgive me! I will do much better in the month of May. YEESH! Anyhow, this recipe came from the cooking light cookbook and my husband loved it!!! He ate more green beans in one sitting than I've ever seen him eat in his life! The best part was it was really easy to make!

Ingredients:

1 1/4 pound fresh green beans, trimmed

2 t butter

2 T finely crushed walnuts

1/2 t salt

1/4 t freshly ground whole nutmeg or 1/2 t ground nutmeg (from a jar)

Directions:

1. Place beans in a large pot of boiling water, cook 5 minutes. Drain.

2. Heat butter in a large nonstick skillet (or use cooking spray in a regular skillet) over medium-high heat. Add crushed walnuts, sauté 1 minute, stirring constantly. Add beans, salt and nutmeg; cook 1 minute. Yields 6 (2/3 cup) servings.

Healing Cabbage Soup

I found this recipe on allrecipes.com and thought I was just in for a healthy dinner with not much excitement, but I was pleasantly surprised. I actually really enjoyed this one! I think I'm going to make it tonight for dinner! (If you are doing the Daniel Fast to a "t" then use vegetable bouillon. I like the better than bouillon brand that you find in a jar and actually spoon out) I hope you enjoy it as much as I did!


Ingredients:

* 3 tablespoons olive oil
* 1/2 onion, chopped
* 2 cloves garlic, chopped
* 2 quarts water
* 4 teaspoons chicken bouillon (I use Better than Bouillon) SUB veggie broth if desired
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, or to taste
* 1/2 head cabbage, cored and coarsely chopped
* 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced (I used a 14.5 oz can of diced tomatoes and just added a dash of Italian seasoning)
*sliced carrots (optional)

Directions:

1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often. (I found it was even better the longer it simmered. I would simmer at least 45 minutes)

*Image by Kady-June on allrecipes.com

Broccoli Quiche Pie

My friend Keli gave me this recipe a while back. It is a good healthy recipe and it's always nice to be able to sneak in those veggies. I have 2 egg eaters in the house and 2 that won't touch them with a 10 foot pole, so I rarely make this, but it does freeze well. So, you could pre-slice it after it is cooked, then freeze for individual servings later.

Ingredients:

6 large eggs, beaten (you may sub egg beaters)

One 10-oz box frozen broccoli, thawed (I use the mini-florets so there are no tough stems)

1 cup pre-shredded, 2% milk cheddar cheese

½ cup grated parmesan (low-fat)

½ cup 1% low-fat milk

2 heaping tsp Dijon mustard

½ tsp garlic powder

3 slices whole wheat bread torn into 1/2” pieces

Salt and pepper to taste

Directions:

1. Preheat to 375. Coat a 9” pie plate with nonstick cooking spray and set aside.
2. Mix the eggs, broccoli, cheeses, milk, mustard, garlic, salt and pepper in a large bowl.
3. Arrange the bread cubes in the bottom of the plate.
4. Pour the egg mixture evenly over the bread cubes.
5. Bake until golden brown – 35 minutes. Let cool 10-15 minutes.

Pumpkin Puree

So, has anyone heard about the nationwide canned pumpkin shortage? Well, sadly it is true! Due to drought last year Libby and other canned pumpkin manufacturers have just plain run out of pumpkin! They "assure" that there will be some on the shelves next month, but until then... if you need a pumpkin fix...go to the store, buy a small pumpkin and in a little over an hour you can have your very own pumpkin puree. Here is the recipe courtesy of BH&G!

Ingredients:
2 - 3 1/2 lb. pie pumpkins (those are the tiny ones you find in your grocery store)

Directions:
Preheat oven to 375 degrees. Cut pumpkins in 5x5 inch pieces. Remove seeds and strings. Arrange pieces in single layer, skin side up, in foil-lined baking pan.

Bake, covered, 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in blender or food processor.

Cover and blend or process until smooth. Transfer to freezer bags. (or I like to put in ice cube trays...freeze, then pop out into freezer bags for little 1 oz portions). Store in refrigerator up to 3 days, or freeze up to 6 months. Thaw in refrigerator before use.

Makes 5 cups puree.

NUTRITION FACTS-Each 1/2 cup serving: 58 cal, 0 g fat, 0 mg chol, 2 mg sodium, 14g carb, 1 g fiber, 2 g protein

Succotash Cups

*To make this Daniel Fast approved, leave out the cheese and use 100% whole wheat tortillas
This is a recipe that I tried last night from the BH&G "New Dieters Cookbook". I adapted it slightly and it turned out great! My husband even ate it cold this afternoon and enjoyed it! You know, I REALLY like cookbooks that have pictures in them and suddenly I realized that I've done a terrible job of taking pictures of my food. I am not a photographer by any stretch of the imagination, so my pics will not be as beautiful as some other food blogs I've seen, but at least it will give you an idea of what the recipes should look like. This picture is from the cookbook, because I didn't think about taking a picture until after it was half eaten and my husbands was totally gone! I will do my best to take more pictures to post with my recipes! Enjoy!


Ingredients:
1 10oz package frozen baby lima beans
1 10oz package frozen whole kernel corn
1/3 cup chopped onion
1 T smart balance (butter or margarine)
3/4 cup salsa (I used "Sam's Choice" lime garlic salsa from walmart)
non stick spray
6 6-inch corn tortillas (I used whole wheat flour tortillas)
1/2 cup shredded reduced-fat Monterey Jack or cheddar cheese (I used cheddar)
1 small tomato, chopped
salt and pepper to taste

Directions:
In a large covered saucepan cook beans in boiling water for 8 minutes. Then, add corn and onion; boil 4-5 more minutes. Drain well. Return to pan and stir in butter until melted. Finally add salsa and stir.

Lightly spray six - 10 oz casserole or custard cups, I used pyrex cups. Soften tortillas in the microwave for 15-20 seconds or in the oven wrapped in foil for 10 minutes @ 350.
Gently place softened tortillas in cups.
Bake for 5-10 minutes @ 400. Remove from oven and immediately spoon vegetable mixture into cups and sprinkle with cheese and tomatoes and a small sprinkle of salt and pepper.
The original recipe called for baking the tortillas with the succotash already in place, but I found that it just left the tortilla soggy, so baking the tortilla first will give you a nice crisp tortilla shell to start.

Tomato Pie

Ok, this is not really a favorite of the children, but as one of mine said, "Well, Mommies have to have their Mummies Yummies too, right?"

1 unbaked 9-inch pie shell
1/4 cup grated Parmesan cheese
3-4 large tomatoes, sliced (I had one huge tomato, and that filled my pie shell)
4-5 fresh basil leaves, chopped, or a sprinkling of dried basil leaves, to taste
Pepper to taste
1 Vidalia onion, sliced
1 cup mayonnaise
1 cup of cheese, shredded -- combinations are nice here, like 1/2 c Cheddar and 1/2 cup Monterey Jack, or 1/2 c Cabot's Seriously Sharp Cheddar and 1/2 c feta cheese, or 1/2 c sharp cheddar and 1/2 c smoked Gouda, etc.

Prick the pie shell several times with a fork.
Bake at 350 for 10 minutes.
Layer the Parmesan cheese, tomatoes, basil, pepper, and onion in the pie shell.
Combine the mayo and other cheeses in a bowl and mix well.
Spread over the layers (this is pretty thick, so I put it in "blobs" and spread as best I could).
Bake 30-40 minutes and let stand for 10 minutes.

Adapted from Meet Me at the Garden Gate cookbook.

Panzanella Panini

This is the sandwich that Stephanie made with her Roasted Red Pepper and Tomato soup. They cooked this sandwich using a George Foreman grill.

INGREDIENTS:

• 1 French deli roll, split
• 1 teaspoon balsamic vinegar
• 2 slices mozzarella cheese
• 1 small tomato, sliced
• 4 fresh basil leaves
• 2 slices red onion
  
• olive oil

DIRECTIONS:
1. Preheat a skillet over medium-low heat.Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves, red onion and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
2. Place sandwich in preheated skillet; top with another heavy skillet to press. Cook until bread is toasted and golden, about 3 minutes.
3. Flip sandwich; top with skillet. Cook second side until toasted, about an additional 2 minutes.

*image from allrecipes.com

Roasted Red Pepper and Tomato Soup

Stephanie sent me these recipes this week. Here is what she said:

I just tried these 2 tonight. It was my first time in almost 4 years of marriage making a meal without meat. My husband and I don't believe it's a meal without meat. But, it was a hit with him. He even suggested adding maybe putting in mushrooms and cooked spinach in the soup before serving. The sandwich was AWESOME and I made it in the george foreman!
(The sandwich will be posted separately)

INGREDIENTS

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 red bell peppers
• 4 large tomatoes - peeled, seeded and chopped
• 1 1/2 teaspoons dried thyme
• 2 teaspoons paprika
• 1/8 teaspoon white sugar
• 6 cups chicken broth
• salt and pepper to taste
• 1 pinch ground cayenne pepper
• 1 dash hot pepper sauce
• 2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 6 tablespoons sour cream

DIRECTIONS

1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
2. Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
3. Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
5. Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
6. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

*image from allrecipes.com

Black Bean and Corn Salsa

This is an easy way to perk up a plain ol' bottle of salsa. I love it in the summertime and my kids will eat it too! Can you say...veggies? I don't even think they realize that they are eating veggies when they eat this!...with tortilla chips anyhow! :) I actually even like to eat it as a side all by itself.

Ingredients:
1 16oz jar salsa (I use mild)
1 11oz can crisp corn (I like Green Giant "Super Sweet Yellow & White)
1 15oz black beans
1 t chili powder (I just use a sprinkle...more than that and my kids won't eat it)
olive oil and vinegar (red wine) to taste...just a couple dashes
fresh cilantro (optional)

Directions:
In a large bowl mix entire jar of salsa, drained (not rinsed) corn, rinsed and drained black beans, chili powder, oil & vinegar. Mix thoroughly. Chill until ready to serve. Add chopped cilantro immediately before serving.

Hot Artichoke Dip

Another recipe submitted from the contest winner, Paige. The ever yummy Hot Artichoke Dip. This is her version...as I've seen many different ones. It is a great party or picnic dip.

Ingredients:
2 (14 oz) cans of artichoke hearts
1 cup Parmesan cheese
1 cup of mayonnaise
1 cup of mozzarella
1 T Garlic Powder
2 T Parsley
Franks Hot Sauce to taste


Directions:
Mix all the ingredients. Bake for 25 - 30 minutes at 350. Serve with tortilla chips or toasted baguette bread slices.

*image from BH&G

Grilled Gruyere-and-Zucchini Sandwiches

I'm always looking out for great vegitarian dishes and this sandwich looked tasty. We also happened to have one lonely zucchini in our garden and I just had to try this one. It's out of Food & Wine magazine (June 2009).

This was a very simple but very tasty gourmet panini-like sandwich. The gruyere was a little pricey ($6 for 6 sandwiches) but worth it and since it didn't have meat you need a full flavor cheese to pair with the zucchini. You could easily substitute a good Swiss if you don't want to splurge on gruyere though. If you don't have access to a grill, you could probably use a skillet or broiler and come out with similar results.

Husband gave it a thumbs up...Now if I can just get my other zucchini to hurry and grow so I can make another one!!

Ingredients

1 packed cup basil leaves

1 large garlic clove, coarsely chopped

1/2 teaspoon hot smoked paprika

3 tablespoons extra-virgin olive oil, plus more for brushing

Salt

One 8-ounce zucchini, cut into 4 lengthwise slices

4 English muffins, split

4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices

Directions

1. In a mini food processor, combine the basil, garlic and paprika and process until finely chopped. With the machine on, gradually pour in the 3 tablespoons of olive oil until blended. Season the pesto with salt.
2. Light a grill. Brush the zucchini slices with olive oil and season with salt. Grill over high heat until nicely charred and just tender, about 2 minutes per side. Cut each zucchini slice in half crosswise.

3. Grill the English muffins, cut side down, over low heat, until just soft, about 30 seconds. Turn and grill until the muffins start to brown, about 1 minute. Spread the cut sides of the muffins with the pesto. Layer 1 slice of cheese, 2 zucchini pieces and 1 more slice of cheese on the bottom halves of each muffin. Close the sandwiches and brush the tops and bottoms with olive oil. Grill the sandwiches over low heat, turning, until they’re crisp on the outside and the cheese is melted, about 4 minutes total. Cut the sandwiches in half and serve right away.