tag:blogger.com,1999:blog-91404040075597655582024-03-05T20:19:32.343-07:00Hundred Healthy DinnersShereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-9140404007559765558.post-31530126833541815102010-10-06T09:36:00.007-06:002010-10-06T10:02:11.945-06:00Raspberry Almond Pancakes<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMI3yawlvmMK66rf6hyphenhyphenrz9H9xqLcqukvS7cS3N8G14Jm21JefpA8AZ4MnjtE5StZvZtmWujW7-Vp4Alw1V7Q9k0J_hLeAMhh_-DT1-iyJ5y4cTI69q1lNjU06umzHKSMsjsZWDrk-e_IzX/s1600/015.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524961485774287490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMI3yawlvmMK66rf6hyphenhyphenrz9H9xqLcqukvS7cS3N8G14Jm21JefpA8AZ4MnjtE5StZvZtmWujW7-Vp4Alw1V7Q9k0J_hLeAMhh_-DT1-iyJ5y4cTI69q1lNjU06umzHKSMsjsZWDrk-e_IzX/s400/015.JPG" /></a><br />I love blender pancakes! These are chewier and just have a great texture without being too heavy and dense since you don't use flour. Also, because everything goes in the one blender cup, there is very little mess. I usually double the batch. My blender cup is extra big. We make the pancakes, the nuts, then layer the pancakes with some honey greek yogurt, rasperries, and top with a little syrup.<br /><br />I follow the blender pancake recipe from my cousin<a href="http://joyinthekitchen.com/"> Joy’s </a>cookbook, but just substitute a couple of things.<br /><br />1 cup milk (I generally use rice milk)<br />1 cup spelt or wheat kernels, whole & uncooked<br />2 eggs<br />2 t baking powder<br />½ t baking soda<br />¼ t salt<br />2 T applesauce (or oil)<br />4 T honey or agave<br /><br />Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes. Unless you have a Blendtec or Vitamix. In that case, 30 seconds or so will probably do.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuLZygto40A9omTVIGRR4odoGTs1qpRVmc7XYNhL4Z88O-UXuFM5LkjLA7xRIc9K2udhyphenhyphen9_l9DRlwAc7vgOf8kbPH66v7_93A8Rt2GYVZmm1SWOcKFQdj3z8rTOpqS2jK9aDgPMO7lkyx/s1600/003.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524961467596630434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZuLZygto40A9omTVIGRR4odoGTs1qpRVmc7XYNhL4Z88O-UXuFM5LkjLA7xRIc9K2udhyphenhyphen9_l9DRlwAc7vgOf8kbPH66v7_93A8Rt2GYVZmm1SWOcKFQdj3z8rTOpqS2jK9aDgPMO7lkyx/s400/003.JPG" /></a><br />Add eggs, applesauce, baking powder, baking soda, salt and honey or agave, then blend again until smooth.<br /><br />Pour out batter into pancakes onto a hot greased griddle. Cook, flipping pancakes when bubbles start to form and then pop on top of the pancakes.<br /><br />Spread with greek honey yogurt (or plain would be fine too) candied almonds, raspberries and maple syrup. Yum!<br /><br />Candied almonds or pecans:<br /><br />1. Chop 1 cup raw almonds or pecans with a food chopper (or a knife, but be careful or they’ll be all over your kitchen)<br />2. lightly grease a nonstick pan (I rub coconut oil on the pan with a paper towel)<br />3. Add 2 T of maple syrup to the pan, and mix in the almonds and a dash of salt if you’d like<br />4. Stir constantly over medium heat until light brown.<br /><br /><br />We like making these for birthdays or special occasions. They are probably not all that low calorie once you add the syrup and nuts. But if you eat them with just strawberries or raspberries and greek yogurt, they are pretty good. If you cut down the sweetener, they are only about 908 calories per batch, which is approximately 50 calories per pancake, depending on the size. I usually double the batch and freeze some. Here is what I got from my double batch:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21cirdCenvWWIzF278IXFRiskCeuD81dXLijAEpugyACgktlT9sq42vwmi12PPgJgvnVzxh42JPKziHYzfvibt-tKQPmBH9wHN_UqL_p9QGe-qnNR2h8xV8nNY7znlktvTwQZvjCV2qIy/s1600/008.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524961479337574754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21cirdCenvWWIzF278IXFRiskCeuD81dXLijAEpugyACgktlT9sq42vwmi12PPgJgvnVzxh42JPKziHYzfvibt-tKQPmBH9wHN_UqL_p9QGe-qnNR2h8xV8nNY7znlktvTwQZvjCV2qIy/s400/008.JPG" /></a> </div>Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com2tag:blogger.com,1999:blog-9140404007559765558.post-18683256220872730252010-09-22T14:18:00.001-06:002010-09-22T14:18:51.184-06:00Pressure Cookery<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGo7X5TrNMJrbs3SwfJ2tHK_tUz5pjNdYyQIj3-yVZdmL2PETYM9kwQBLHyQdXMwViMjoQAI60sTGdifah_bERl6qNcIhhR3d2rb2q4ewMs_zpUbBzmoMs4dsNMEtX2dN0CJTuEU1XvXcN/s1600/182362.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519829685669289954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGo7X5TrNMJrbs3SwfJ2tHK_tUz5pjNdYyQIj3-yVZdmL2PETYM9kwQBLHyQdXMwViMjoQAI60sTGdifah_bERl6qNcIhhR3d2rb2q4ewMs_zpUbBzmoMs4dsNMEtX2dN0CJTuEU1XvXcN/s400/182362.jpg" /></a><br /><br />We've been wanting a pressure cooker for years, but it seemed so foreign and hard. I really didn't know where to begin to figure out what type to buy, or how to use it. And besides, I'd heard they were kinda pricey and my stovetop bean cooking method was working just fine--except when I burned them. Then it was really stinky.<br /><br />Last year, my sister-in-law Tiffany bought a Cuisinart electric pressure cooker from Amazon and just raved about it. I was about to buy one when I saw that Costco started carrying it--for like $50 less than what other stores sell that model for. It did take me a little bit to familiarize myself with it. It is really so easy, but sometimes changing my routine is hard. I use it several times a day sometimes now. It is such a great way to make healthy, cheap, fast food.<br /><br />The best thing about the pressure cooker is that it can take whole grains and legumes and cook them in just a fraction of the time that it would take on the stove, and I don't have to watch the pot at all. The speed has helped me to have the ability to cook something quickly when I am dropping my kids off at practices, and when our evenings are busy and I haven't planned ahead.<br /><br />I love being able to wake up at 7:00am, put a cup of millet, a cup of steel cut oats, 4 cups of water in the pressure cooker. Set it for 8 or 9 minutes then go out for a run. When my kids come down for breakfast, their cereal is hot and ready. This makes for a leisurely morning. Millet was my favorite cereal from childhood. Unfortunately it takes forever to cook. So I was so happy that I can enjoy it now without all the effort.<br />My kids love hot cereal. I love how cheap and filling it is. I think we figured out that it is less than 10 cents per serving. Food doesn't get much cheaper than that.<br /><br />It is similar to a crock pot in that you don't have to watch the stove. But it is much, much faster. This faster cooking preserves more nutrients. Plus, it has a saute feature so you can brown meat, carmelize onions, etc, all with just using the inner pot of the pressure cooker. Fewer dishes is always good.<br /><br />I cook black beans in 28 minutes(no soaking required), split pea soup took 8 minutes, and really great fluffy yummy potatoes cook in 12, artichokes in 8. The potatoes are Jared's favorite. We quarter the gold potatoes from Costco, stick them in the pressure cooker with a couple cups of water. Cook for 12 minutes. Then he mashes them and adds greek yogurt and seasoning. They are the fastest and best mashed potatoes. They don't get as gluey from the starch in the water.<br /><br />Last year we watched the movie Food Inc. I thought it was a great show and very interesting. One part that I don't know if I agree with is that it is cheaper to feed kids burgers than to prepare something at home. Sure, produce is pricey. But we have the same options here as the rest of the world that feeds their families for pennies a day. Rice, beans, lentils, bread, tortillas, potatoes, etc. All of those things are still really, really cheap, and eaten in the right quantities and with some fresh food are affordable to most everyone.<br /><br />I just saw that Costco is carrying the pressure cookers again for fall. I think it is a good investment at $69. It comes with a recipe booklet. Some of the recipes look really good. Lentil soup, Pasta e Fagioli, Mushroom Barley Soup, etc. They look great! I was happy to learn a few new recipes for my pressure cooker in my class with Chef Brad at Education Week. He shares some of them <a href="http://www.chefbrad.com/grain/free-recipes.php?category=Pressure" rcatid="'13">here</a>.Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com2tag:blogger.com,1999:blog-9140404007559765558.post-78476073731274922802010-05-23T20:40:00.009-06:002010-05-23T21:29:42.712-06:00Mesquite Chicken with Mango Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZsX2nEz75CfCkHPp8owoNxh7e0LIj6fAQVyTj76ET3v1qT_KI4OJQFyK-eT3cAiuiS_0bniUkK5trSR1w8UzMCfJbx61b6qB7zaT-y2U6wFTQbY5UGZToWwGOqXKS5BqVkbarr9Y6O4z/s1600/001.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474669091090989266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZsX2nEz75CfCkHPp8owoNxh7e0LIj6fAQVyTj76ET3v1qT_KI4OJQFyK-eT3cAiuiS_0bniUkK5trSR1w8UzMCfJbx61b6qB7zaT-y2U6wFTQbY5UGZToWwGOqXKS5BqVkbarr9Y6O4z/s400/001.JPG" /></a><br />If you haven't tried the delicious combination of lime and chili with Mango, you need to try this recipe. I spent a couple of summers in Mexico and always loved to get the mango with lime and chili from the fruit carts on the street. It may sound odd to add chili to fruit but it is soooo good. And the lime just makes it.<br /><br />I love this fresh mango salsa with mesquite grilled chicken. You can make this into an amazing salad if you top a bed of lettuce greens with this chicken and mango salsa, and a little avocado and lime. But tonight we went with the whole chicken breasts and cilantro rice.<br /><br />Chicken:<br />I use McCormick's Mesquite Marinade and follow the directions on the package. It is just 1/4 C oil, 1/4 C water. I put 4 chicken breasts in a big ziploc with the marinade for a couple of hours in the refrigerator. Then send my husband out to grill it. Easy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvC-63ue33_2HUg08WVUKQXsXB7tq8uG608TlQ33LKdwfy4crx03qDWPs4RL5W3M_b6DN8nzH-AjI1wVn1Iue_8XRXxksXfHBtEIcSawatgauZ2fXPYTO9_DVnKtOI1vU06-f8njdXmbB/s1600/010.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474668945346657074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvC-63ue33_2HUg08WVUKQXsXB7tq8uG608TlQ33LKdwfy4crx03qDWPs4RL5W3M_b6DN8nzH-AjI1wVn1Iue_8XRXxksXfHBtEIcSawatgauZ2fXPYTO9_DVnKtOI1vU06-f8njdXmbB/s400/010.JPG" /></a><br /><br />Mango Salsa:<br /><br />3 Large Mangos<br />1/2 red bell pepper diced<br />1/4 cup diced onion<br />2 limes<br />3 T chopped cilantro<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUbgt25TnpM_CpI-1TOMA4xhEteMVmsDZij0yAEza0jJDphW8y_5qy-v3ZCgPJvNQu2wnAmUjsz1j2dPDAZAbj8kGd0dWPPvy0kuLxuhvEnn9QdatdlLCO3n1UufQFEIaNaOG5ZULKV0w/s1600/006.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474668953453418834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUbgt25TnpM_CpI-1TOMA4xhEteMVmsDZij0yAEza0jJDphW8y_5qy-v3ZCgPJvNQu2wnAmUjsz1j2dPDAZAbj8kGd0dWPPvy0kuLxuhvEnn9QdatdlLCO3n1UufQFEIaNaOG5ZULKV0w/s400/006.JPG" /></a> Slice mango down both sides of the pit.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVLjqdwq00cE0AJNIkkJs1Jwi84M4xDDBtIre8yGLTKiSdM2nCmrU7jANo2cK5YdhQLgFZS5sMbR0JWiqr8lLnX8bWx5LJP8lJ5r-05OmPk79_whGOKd3c5FnbcoeFpT1RrUbN7dVsIy8/s1600/011.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474668935986092082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVLjqdwq00cE0AJNIkkJs1Jwi84M4xDDBtIre8yGLTKiSdM2nCmrU7jANo2cK5YdhQLgFZS5sMbR0JWiqr8lLnX8bWx5LJP8lJ5r-05OmPk79_whGOKd3c5FnbcoeFpT1RrUbN7dVsIy8/s400/011.JPG" /></a><br />Score each of the halves both ways like this:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2eJ7snDIx6SowOhX07hxsAmJQtInPIR_ffT2njknkz9CF5RELmDAT4s17AkOF8BR4A8efpN2LW4hl0QGGJ9GCLlUlVYNAUAGJSoT75KegPbOrbvstIPWXsROEl3v6oSICMWdWobPcm0G8/s1600/013.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474668934062553634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2eJ7snDIx6SowOhX07hxsAmJQtInPIR_ffT2njknkz9CF5RELmDAT4s17AkOF8BR4A8efpN2LW4hl0QGGJ9GCLlUlVYNAUAGJSoT75KegPbOrbvstIPWXsROEl3v6oSICMWdWobPcm0G8/s400/013.JPG" /></a>Then pop open like this and slice off squares into your bowl.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoISXRg2lyzUDHxVzqJ8KKlaikzDzGyoAIo6V5UPbaePQ51bTa7QR_enceCmMZPw9nlM60484mjrix1FkInYRdYfxQb-R1rjgREJzj7qbMfVasRQyli06OjnWPaoPuacR53M3Lt1ONUhXU/s1600/014.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474668920840311906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoISXRg2lyzUDHxVzqJ8KKlaikzDzGyoAIo6V5UPbaePQ51bTa7QR_enceCmMZPw9nlM60484mjrix1FkInYRdYfxQb-R1rjgREJzj7qbMfVasRQyli06OjnWPaoPuacR53M3Lt1ONUhXU/s400/014.JPG" /></a> Add other vegetables and juice of 2 limes. Add lime and chili to taste. This is what the lime and chili seasoning looks like. This one is from Mexico. They usually carry a lime and chili seasoning in the Mexican food aisle in Wal-Mart or at any Mexican grocery store.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUQEEtZ6sqFGeqJrSEvaO5XUexyYm1w4DJxm74YZev8oFjyfXDUayzUmx7s0Fjtnz-6ImAO7mnHVQqrT-nllmzZPawFyCk7WmDDDJq_nvfpsSUvj5BmzusT7a9mjqjtHsYa36iqjxB6O_/s1600/016.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474668300108168802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoUQEEtZ6sqFGeqJrSEvaO5XUexyYm1w4DJxm74YZev8oFjyfXDUayzUmx7s0Fjtnz-6ImAO7mnHVQqrT-nllmzZPawFyCk7WmDDDJq_nvfpsSUvj5BmzusT7a9mjqjtHsYa36iqjxB6O_/s400/016.JPG" /></a> </div></div></div>Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com3tag:blogger.com,1999:blog-9140404007559765558.post-40580181185609482062010-05-22T16:57:00.005-06:002010-05-22T17:03:39.804-06:00Chicken Broccoli Casserole *without the cream of chicken soup.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBKk7iVceBOA1dnkYG2cfD_SrDQhBRxNEYJmX41AClydKzSCqvBhnG-yngx86JwcPChmwI8viM-h6yf5Rnr7gBW49bsQCQvnDuEMY_CLME9SfcJw4qjBKjskgW6quLu7AOL6bQnYVthBu/s1600/broccoli+rice+casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSBKk7iVceBOA1dnkYG2cfD_SrDQhBRxNEYJmX41AClydKzSCqvBhnG-yngx86JwcPChmwI8viM-h6yf5Rnr7gBW49bsQCQvnDuEMY_CLME9SfcJw4qjBKjskgW6quLu7AOL6bQnYVthBu/s640/broccoli+rice+casserole.jpg" width="640" /></a></div><br />
Some people hate Disney, others hate Walmart(<i>can't blame them</i>), but I hate cream of <i>whatever</i> soups. I absolutely will not ever use them. Loaded with MSG, oil, sodium and who knows what else - if a recipe calls for them - I don't even consider it. I know, I'm a snob.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkAKnXF6wCd5oa2l71tgzY1Gdn-QzaYBBZBOpFt41mEO5Z3GhNw1Pq35kILcM02bW0zun69YyRE2uDRdbf369PqZYGeU0oVnccVWW3h5aiOrDZefzCtGZc7u4K9vXFO9tjWW74j48keP_/s1600/broccoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWkAKnXF6wCd5oa2l71tgzY1Gdn-QzaYBBZBOpFt41mEO5Z3GhNw1Pq35kILcM02bW0zun69YyRE2uDRdbf369PqZYGeU0oVnccVWW3h5aiOrDZefzCtGZc7u4K9vXFO9tjWW74j48keP_/s400/broccoli.jpg" width="400" /></a></div><br />
So today, with a surplus of broccoli in my fridge I thought a broccoli casserole would be just the way to go only to discover that <span style="font-size: large;"><b>EVERY</b></span> recipe under the sun requires the use of some can of creamed soup. Still wanting the casserole, I knew it was time to figure out how to make my own cream of chicken soup. So with <a href="http://www.thekitchn.com/thekitchn/diy-recipe/recipe-diy-cream-of-chicken-condensed-soup-016827">this recipe for cream of chicken soup in hand</a>, I made a good old fashioned broccoli casserole without too much guilt or MSG! <br />
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I love the cream of chicken recipe from Apartment Therapy's kitchn site. It seriously took like a minute and a half. And here is my completely made up and RIDICULOUSLY yummy recipe for<br />
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<span style="font-size: large;"><b>Broccoli Chicken Rice Casserole:</b></span><br />
<br />
1 C Brown Rice<br />
1 Chicken Breast - salt and peppered<br />
1 large head of Broccoli - chopped up to smallish pieces - abt 4 cups<br />
2 - 3 cloves of garlic - minced <br />
1 yellow bell pepper - diced<br />
Salt & Pepper and other spices to taste(I dashed in some dried basil and oregano)<br />
A double recipe of cream of chicken soup<br />
3(ish) cups of sharp cheddar - grated<br />
1/2 C Wheat Germ<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w3NKCb2pe1m9fmn4ZvreEBGF_qarbV3miJsaXizGlzGW040IZ5a8GFvIZfuXbFrUnnLJ0nLvxp-mnGgUwqZUze6PuWyBxeIBT6m998g7sbENxixHfpokyQRLv1T0dl9GaGdXY6V_uV-B/s1600/homemade+cream+of+chicken+soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3w3NKCb2pe1m9fmn4ZvreEBGF_qarbV3miJsaXizGlzGW040IZ5a8GFvIZfuXbFrUnnLJ0nLvxp-mnGgUwqZUze6PuWyBxeIBT6m998g7sbENxixHfpokyQRLv1T0dl9GaGdXY6V_uV-B/s320/homemade+cream+of+chicken+soup.jpg" width="257" /></a><br />
Start cooking one cup of brown rice in 3 cups of water first - this will take about 45-50 minutes so start early. Next add some butter and olive oil to a large skillet and heat over medium high heat. Add your chicken breast and cover with a little bit of tin foil and cook until no longer pink - about 6-8 minutes per side. Remove your chicken and leave the drippings - and add a little more oil to the pan. Add your garlic - cooking for about 30 seconds and then add the broccoli, peppers, salt and pepper and spices and a little bit of water - stir and cover for about 5 minutes until slightly softened and quite flavorful. While it's cooking dice your chicken breast up and put it in a large bowl. Once your veggie mixture and rice are done - throw them in as well as the 2 cups of the cheese and the soup and stir it all together. Lightly spray a 9 x 13 casserole and put the mixture in. Top with the remaining cheese and the wheat germ and bake at 350 degrees for 30-35 minutes until the cheese is melted and a little golden. And then prepare yourself for a ridiculously good and pretty darn healthy comfort food for dinner!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>meganhttp://www.blogger.com/profile/15295072881113486917noreply@blogger.com12tag:blogger.com,1999:blog-9140404007559765558.post-46045389814048688492010-03-04T16:03:00.005-07:002010-05-21T17:15:16.920-06:00Black Bean Vegetable Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2vM8FGXXGB2cSIuFBtcQlcD9RHNj3ZOfhQUvbjYbGCaA-k0UiFwmPZd18SLzgS8PpCD5CFZ_SbzpZyAk-_3avYLDC_DXMbyycR-MDvB-mGGT4CACc8MOGqoYw7xkpx8kF-4lq_lHTgRo/s1600/004.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473865856812283058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2vM8FGXXGB2cSIuFBtcQlcD9RHNj3ZOfhQUvbjYbGCaA-k0UiFwmPZd18SLzgS8PpCD5CFZ_SbzpZyAk-_3avYLDC_DXMbyycR-MDvB-mGGT4CACc8MOGqoYw7xkpx8kF-4lq_lHTgRo/s400/004.JPG" /></a><br /><div>My sister-in-law got this from Allrecipes and I am in love with this soup. It is simple and healthy and has a great flavor. The recipe calls for canned beans. I like to make my own beans and freeze them for soups. They are firmer and less slimy and I can add my own spices. I have a new pressure cooker and have been cooking my beans in that and they are done in 30 minutes. So that is another option if you have a pressure cooker. We added lime, cilantro, a little plain yogurt, and tortilla strips to make it more like a tortilla soup.<br /><br />1 tablespoon vegetable oil<br />1 onion, chopped<br />1 clove garlic, minced<br />2 carrots, chopped<br />2 teaspoons chili powder<br />1 teaspoon ground cumin<br />4 cups vegetable stock (I just use my chicken base from Costco)<br />2 (15 ounce) cans black beans, rinsed and drained<br />1 (8.75 ounce) can whole kernel corn<br />1/4 teaspoon ground black pepper<br />1 (14.5 ounce) can stewed tomatoes (I like crushed tomatoes instead)<br /><br />1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.<br /><br />2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.<br /><br />This tastes<br />164 calories, 3 grams fat per serving. I like to double this one too.</div>Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com1tag:blogger.com,1999:blog-9140404007559765558.post-27680864614217351752010-03-04T15:46:00.003-07:002010-03-10T11:48:25.089-07:00Chicken Noodle Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhLojU_RE_1D-453gEDijmSrtVWdOGU3q-Fp-1aVCaraePuyt1xIVygBYyhhBeCk4dRh9-MXrydjnY_GMbWpAJDgqnXf6Tz9Xs7KuWf-HiFA29ZsNAEyKx2UZJUDQfJBBZ2G908r-yg27/s1600-h/007+(2).JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447078904538386722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhLojU_RE_1D-453gEDijmSrtVWdOGU3q-Fp-1aVCaraePuyt1xIVygBYyhhBeCk4dRh9-MXrydjnY_GMbWpAJDgqnXf6Tz9Xs7KuWf-HiFA29ZsNAEyKx2UZJUDQfJBBZ2G908r-yg27/s400/007+(2).JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0yhP3x-UfhT0mNQ7ArXyiXxPCElOtN2kQ4ekBOUt7m6RjLpV6J9kaxYD4SCdsMMS14WrvqaBo-GyeJU0NaRxYhAsnu5iGyzTXXttd2IdLFy6D_X2n85PzyVn1TsZiURBJebanBaWkdav/s1600-h/007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447078473823378562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0yhP3x-UfhT0mNQ7ArXyiXxPCElOtN2kQ4ekBOUt7m6RjLpV6J9kaxYD4SCdsMMS14WrvqaBo-GyeJU0NaRxYhAsnu5iGyzTXXttd2IdLFy6D_X2n85PzyVn1TsZiURBJebanBaWkdav/s400/007.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Fsdo4Ob4nfvGn_ZYXsFfHl-Jv8p3vs0AUG7djDOsQtjwGbZjoJd0yjaVcj49_HqidkZfJJSbMKdCBcKKZkFOruDguDjbbHHU-B4WWXgVrTtYyuA7OF__u0jKLnM_Iqx-Kk2-T56bnWdj/s1600-h/005.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5447078463376267330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Fsdo4Ob4nfvGn_ZYXsFfHl-Jv8p3vs0AUG7djDOsQtjwGbZjoJd0yjaVcj49_HqidkZfJJSbMKdCBcKKZkFOruDguDjbbHHU-B4WWXgVrTtYyuA7OF__u0jKLnM_Iqx-Kk2-T56bnWdj/s400/005.JPG" /></a><br /><br /><br /><div>I love this soup! It is loaded with veggies and has hearty whole wheat noodles. I love to make a big batch and use the leftovers for the kids lunches. Half the recipe if you don't want a lot leftover. It makes 15 cups of soup.<br /><br />Ingredients:<br /><br />12 cups water<br />8 t Chicken Better than Bouillon (Costco)<br />2 frozen or fresh chicken breasts<br />1 lb whole wheat pasta noodles. I use fusilli<br />26 oz chopped tomatoes<br />2 cups chopped carrots<br />1 cup frozen peas<br />1 cup frozen corn<br />1 chopped onion<br />4 cloves garlic<br />1 T italian seasoning<br />1/4 cup parmesan cheese<br />cracked pepper and salt to taste<br /><br />Add 1 t olive oil, chopped onions and garlic to a large pot and saute until onions are translucent. Next add tomatoes,1 T italian seasoning, water and soup base(Better than Bouillon)to the pot and bring to boil. Add whole chicken breasts to water and let boil. Chop other ingredients while chicken is cooking. Remove chicken and dice chicken. Add back into the pot. Add pasta, carrots, peas, corn and parmesan cheese to pot and let cook for about 13 minutes or until pasta is tender. Add salt and pepper to taste. Makes 15 cups of soup. Each cup is about 155calories.</div></div></div>Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com2tag:blogger.com,1999:blog-9140404007559765558.post-57218566701279051192010-02-12T15:05:00.002-07:002010-02-12T17:20:17.377-07:00Popcorn<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsfMRyin6CZvNFBUfrC-b_lE70GjfFcQmXi9wRf5va3faXEZB6yjsVw_8R3Tk_eIYF2ZN2zSEkSF6PUUCcFxy-8wIsSJhimw0jW9lily7SNz4f6PGXMR4EsrknionvI-JRieTTwmfZUfz/s1600-h/popcorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsfMRyin6CZvNFBUfrC-b_lE70GjfFcQmXi9wRf5va3faXEZB6yjsVw_8R3Tk_eIYF2ZN2zSEkSF6PUUCcFxy-8wIsSJhimw0jW9lily7SNz4f6PGXMR4EsrknionvI-JRieTTwmfZUfz/s640/popcorn.jpg" width="601" /></a></div><br />
Did you know that popcorn is actually a really good snack idea? We eat tons of it around here. Here is <a href="http://food-facts.suite101.com/article.cfm/the_health_benefits_of_popcorn">some info</a> on the health benefits of popcorn: <br />
<blockquote><i> A new study carried out at the University of Scranton showed that popcorn has some surprising health benefits. Popcorn is high in antioxidants, most notably, polyphenols – a group of natural plant chemicals that have a variety of health benefits. Polyphenols are the same group of compounds that give red wine, tea, olive oil, and chocolate their beneficial properties. Not only do they scavenge free radicals and protect against cell damage, they’re being investigated for their anti-cancer properties and heart protective properties. In fact, the researchers found that the polyphenol content of good, old-fashioned popcorn rivals that of many fruits and vegetables.</i><br />
<i> Another health benefit of popcorn? It’s a whole grain in the same league as oatmeal, barley, brown rice, and millet – grains that are known for their health benefits. All of these grains retain the bran and germ of the plant which is the source of most of the vitamins and minerals - in contrast to refined grains where these vitamin-rich components have been stripped away. Three cups of popcorn is equivalent to a single serving of a whole grain food. Popcorn is also a good source of fiber which helps to increase satiety and give a sense of fullness and satisfaction that lasts for hours. This can be helpful for weight control since popcorn without butter is low in calories.</i></blockquote><div id="TixyyLink" style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div>Though popcorn is my snack of choice, I am really really REALLY against microwave popcorn. Ok, so maybe I overstated that a bit but I just can't bring myself to buy it. It's sooo overpriced, it's REALLY awful for you, and it makes your house smell like fake "popcorn scent" for days. I know, my horse has gotten so high I just might hurt myself. Really though, here is some interesting info I found on <a href="http://www.care2.com/greenliving/dangers-of-microwave-popcorn.html#">another site</a> about microwave popcorn:<br />
<blockquote><i> A report from the FDA indicates that a chemical coating used in microwave popcorn bags breaks down when heated into a substance called perfluorooctanoic (PFOA). The Environmental Protection Agency has identified PFOA as a “likely carcinogen.” Another study has found an acid that can be extracted from the chemical causes cancer in animals and is “likely to cause cancer in humans.”</i><br />
<i> A second potential danger in microwave popcorn is diacetyl, an FDA-approved chemical found in the fake butter flavoring. There’s even a debilitating respiratory disease called “popcorn workers lung,” (the medical name of the condition is bronchiolitis obliterans) suffered by microwave popcorn factory workers caused by extended inhalation of the chemical’s fumes. The National Institute for Occupational Safety and Health, (NIOSH) concluded that diacetyl needs further study so that workers in the flavorings and snack industry are no longer at risk</i></blockquote><br />
And now that I've gotten you good and scared about eating it anymore let me tell you some other options. First off, you can cook it in a little oil on your stovetop. There's some instruction for that <a href="http://www.care2.com/greenliving/dangers-of-microwave-popcorn.html#">here</a>.<br />
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Or did you know that you can make your own microwaveable popcorn with a cheap paper bag? <a href="http://www.wikihow.com/Make-Popcorn">Click here to read more about that</a>.<br />
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Or you can use my method of choice - the air popper.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCffU-QcNOsID7Qy_3jLTg-xLiVL_e7s4j8zV8O4r-MKj4sh41BzSh2OB1qCja8RycHHIWQcAc8VYDVbUQgv148DV23ENRfRP86wVoQ5a3nYq4UxPxwX-bP9XqXiHNEBdR65w08aOauwgb/s1600-h/Picture+32.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCffU-QcNOsID7Qy_3jLTg-xLiVL_e7s4j8zV8O4r-MKj4sh41BzSh2OB1qCja8RycHHIWQcAc8VYDVbUQgv148DV23ENRfRP86wVoQ5a3nYq4UxPxwX-bP9XqXiHNEBdR65w08aOauwgb/s320/Picture+32.png" /></a></div><br />
We own a simple air popper that we got at the grocery store and we are totally happy with it. Even though it's loud, here's what I like aboutit - I can make a serious amount of popcorn instead of the small amount I'd get in a bag. I've got four boys so that is important to me. Second, I can pour the popcorn in and walk away. I don't have to worry about anything burning or scorching or being undercooked. The popped kernels fly out and the <a href="http://www.slangcity.com/email_archive/5_05_05.htm">old maids</a> that take a little longer stay in until they're ready. And lastly, it's a clean slate - I can add or not add oil, salt, or other flavorings.<br />
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Our favorite way to eat popcorn is to drizzle on some extra virgin olive oil, sprinkle some nutritional yeast flakes on and add a little salt. <a href="http://en.wikipedia.org/wiki/Nutritional_yeast">Nutritional yeast</a> is a heavy hitter when it comes to nutrition and it gives the popcorn a really good savory flavor that my kids go nuts for. And for a sweet treat just like Kettle Corn but much healthier try drizzling on some maple syrup and a dash of salt.meganhttp://www.blogger.com/profile/15295072881113486917noreply@blogger.com3tag:blogger.com,1999:blog-9140404007559765558.post-30478796167969061892010-02-04T19:20:00.006-07:002010-02-04T23:04:15.033-07:00Recipe: Slow-cooker Black Beans & RiceThis morning as I was going through my options for dinner I knew I had a bag of black beans, knew I wanted to be able to throw them into a pot and forget about them, and knew I wanted to have a tasty (and cheap) dish for dinner. So beans and rice it was. I got this recipe by doing a quick search on the internet. It was simple - I cut it all up and threw it in the crock pot and my kids loved it - my toddler ate two big bowls of it! Not to mention it was all REAL food. The recipe calls for canned tomatoes but I used fresh partly because of <a href="http://planetgreen.discovery.com/food-health/foods-unsafe-doctors-eat.html">this article</a> and partly because I had a couple ripe romas sitting on my counter in need of eating. And we ate it on white rice just because we were out of brown. But it would have been good on brown as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_djII1cknVeYmWhvcEbWSBhcZgks8XJe__l4_gJohiAAKz_MDG9lpwnLuneGUBMkEygp7gZb9oyl1A5-NdKdyx9pWG8mcusjJBy-j_nRSIbHc_NOEiRqH0HM3CKWHd0C_izC5chqNSVni/s1600-h/crock+pot+slow+cooker+black+beans+and+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_djII1cknVeYmWhvcEbWSBhcZgks8XJe__l4_gJohiAAKz_MDG9lpwnLuneGUBMkEygp7gZb9oyl1A5-NdKdyx9pWG8mcusjJBy-j_nRSIbHc_NOEiRqH0HM3CKWHd0C_izC5chqNSVni/s400/crock+pot+slow+cooker+black+beans+and+rice.jpg" width="400" /></a></div><br />
I got a new crock pot (or slow cooker) back in December and it has rejuvenated my desire to cook this way. It makes it possible to make some really healthy soups, stews, and main dishes with very little work. If you've got one you know what I'm talking about and if you don't - you're really missing out.<br />
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Here's <a href="http://www.bettycrocker.com/recipes.aspx/slow-cooker-cuban-black-beans-and-rice/fe8730af-a2e5-4fb6-b1b9-61f297aeb0bf">the recipe</a>:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDphHvb_iysztQMvK4P-4vC65oTcClL-0HNlBvJWHuv2pj8rO7Hb28qbqumnxF0uKE9Cl0utmP8HeP6G43HBnVJdpMGWfE74_F9aOX8FXSQA_QovbPwYFDd2jQzbXGSb6gEem8IRXsPSeA/s1600-h/slow+cooker+black+beans+and+rice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDphHvb_iysztQMvK4P-4vC65oTcClL-0HNlBvJWHuv2pj8rO7Hb28qbqumnxF0uKE9Cl0utmP8HeP6G43HBnVJdpMGWfE74_F9aOX8FXSQA_QovbPwYFDd2jQzbXGSb6gEem8IRXsPSeA/s400/slow+cooker+black+beans+and+rice.jpg" width="267" /></a></div><br />
<table border="0" cellpadding="0" cellspacing="0" class="RecipeIngredientsControl"><tbody>
<tr><td class="RecipeIngredientItemNumber">1</td><td class="RecipeIngredientItem">pound dried black beans (2 cups), sorted and rinsed</td></tr>
<tr><td class="RecipeIngredientItemNumber">1</td><td class="RecipeIngredientItem">large onion, chopped (1 cup)</td></tr>
<tr><td class="RecipeIngredientItemNumber">1</td><td class="RecipeIngredientItem">large bell pepper, chopped (1 1/2 cups)</td></tr>
<tr><td class="RecipeIngredientItemNumber">5</td><td class="RecipeIngredientItem">garlic cloves, finely chopped</td></tr>
<tr><td class="RecipeIngredientItemNumber">2</td><td class="RecipeIngredientItem">dried bay leaves</td></tr>
<tr><td class="RecipeIngredientItemNumber">2</td><td class="RecipeIngredientItem">cups diced tomatoes (from 28-oz can), undrained</td></tr>
<tr><td class="RecipeIngredientItemNumber">5</td><td class="RecipeIngredientItem">cups water</td></tr>
<tr><td class="RecipeIngredientItemNumber">2</td><td class="RecipeIngredientItem">tablespoons olive or vegetable oil</td></tr>
<tr><td class="RecipeIngredientItemNumber">4 </td><td class="RecipeIngredientItem">teaspoons ground cumin</td></tr>
<tr><td class="RecipeIngredientItemNumber">2</td><td class="RecipeIngredientItem">teaspoons finely chopped jalapeño chilies</td></tr>
<tr><td class="RecipeIngredientItemNumber">1</td><td class="RecipeIngredientItem">teaspoon salt</td></tr>
<tr><td class="RecipeIngredientItemNumber">3</td><td class="RecipeIngredientItem">cups hot cooked rice</td><td class="RecipeIngredientItem"></td><td class="RecipeIngredientItem"></td><td class="RecipeIngredientItem"></td></tr>
</tbody></table><br />
1. Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker.<br />
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2. Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves.<br />
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3. Serve beans over rice. We added lime and cilantro to really make it authentic. Easy, healthy, yummy!meganhttp://www.blogger.com/profile/15295072881113486917noreply@blogger.com3tag:blogger.com,1999:blog-9140404007559765558.post-87919114792750809272010-01-04T17:29:00.006-07:002010-01-04T21:52:55.445-07:00Book Review: The Eat Clean Diet for Family & Kids<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tGr3k_yF3xLL4JaBja4vD3_K_Q1laJX_sNJFy3AVgyeMKuwhh5CO7uF6fxo1QA670AAe71PFt2hflW-qMJYHzj6jzhcxkwNFLLV0Tvjp7-71HXhg34gIlMvoyIz23DdE6uDUG7K0EMwL/s1600-h/51V8aD0n2IL__BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA240_SH20_OU01_.jpg"><img id="BLOGGER_PHOTO_ID_5423049703872161858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9tGr3k_yF3xLL4JaBja4vD3_K_Q1laJX_sNJFy3AVgyeMKuwhh5CO7uF6fxo1QA670AAe71PFt2hflW-qMJYHzj6jzhcxkwNFLLV0Tvjp7-71HXhg34gIlMvoyIz23DdE6uDUG7K0EMwL/s400/51V8aD0n2IL__BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA240_SH20_OU01_.jpg" border="0" /></a><br /><div>This is by far my favorite book for family nutrition. The nutrition information is grounded in clean eating principles. So you aren't going to find a lot of processed ingredients. What you will find is a full-color complete guide to transitioning your family to clean eating and some great meals to get you going. The book has a lot of information and success stories that is also very motivating. </div><div> </div><div>Going against the grain and limiting what we feed our kids can be frustrating and a lot of work at times. We may even run into negativity from friends and family. So it is nice to have the validation that eating clean and helping our families to live healthier lives is a worthy goal. </div><div></div><br /><div>I've seen the other hide-the-veggies-in-your-kid's-dessert books. I own <em>Sneaky Chef</em> and strongly prefer the <em>Eat Clean Diet for Family and Kids</em>. I want my kids to learn that vegetables are a good thing. Those other books are probably best for kids who are very stubborn or moms who are really concerned with getting more nutrients into their picky eater. But I think most kids like blueberries, carrots, and the like as long as their options are limited. If my kids are choosing between Captain Crunch and blueberries, the Captain Crunch will win every time. So it makes sense that my kids always eat better and are less picky when they don't have the choice of eating the junk. Eat Clean Diet for Family and Kids also has some great tips to hep avoid food power struggles as well and the recipes are not complicated or too strange. </div><div></div><div>I am excited to try the egg salad sandwich. I'll make it tomorrow and report back.</div><div></div>Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com1tag:blogger.com,1999:blog-9140404007559765558.post-73650874427430378232010-01-04T16:59:00.004-07:002010-01-04T22:01:23.007-07:00Portobello Mexican Pizzas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMzPEILx-9fCKRbujrXiRu8QMgfF0bUK_xpqoVR_dxgpFjrIaHD-D3LMcePB2_Q8HsXn0jowIy1zMw46nGAk66QsS7mkiQUTaepPaCvcahDo91EeKz-WezopoOTgL-8k1IR1XH_dq_PSO/s1600-h/november+004.JPG"><img id="BLOGGER_PHOTO_ID_5423040353100823026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMzPEILx-9fCKRbujrXiRu8QMgfF0bUK_xpqoVR_dxgpFjrIaHD-D3LMcePB2_Q8HsXn0jowIy1zMw46nGAk66QsS7mkiQUTaepPaCvcahDo91EeKz-WezopoOTgL-8k1IR1XH_dq_PSO/s400/november+004.JPG" border="0" /></a><br /><div><div>I think this has to be my favorite new thing because it is so easy, and seriously has to be only about 200 calories or so depending on your salsa and cheese. I love portobello mushrooms, but topped with salsa, green onions, mozzarella and sprinkled with garlic salt--yum!</div><br /><div></div><div>Preheat oven to 400. Remove the stem AND the gills from the Portobello mushroom. I just peeled back the stem and removed the gills with a paring knife. Place mushrooms, upside down, on a baking tray and top each one with salsa, green onions and cheese. Bake for 10-12 minutes.</div><div> </div></div>Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com2tag:blogger.com,1999:blog-9140404007559765558.post-55451092537939934242010-01-04T16:52:00.007-07:002010-04-12T11:41:05.240-06:00Healthy Chocolate Coconut Frosty (Dairy Free!)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2p86Hsox-8lZ0Ti5Ynb18oMklCDfXsxbq1A1X7ypgrCCUO-Roh0Mb6BQJbhfI5BYe0W0pFB803LMlgamGm1ByD9Xe-3sO0gVUZ00FWkV9acQ-BNkf0jjpBlKH8f31eRztIR0iWHeaxoN/s1600-h/young+coconut.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423038045688046002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC2p86Hsox-8lZ0Ti5Ynb18oMklCDfXsxbq1A1X7ypgrCCUO-Roh0Mb6BQJbhfI5BYe0W0pFB803LMlgamGm1ByD9Xe-3sO0gVUZ00FWkV9acQ-BNkf0jjpBlKH8f31eRztIR0iWHeaxoN/s400/young+coconut.JPG" /></a><br /><div>This is such a delicious shake, you’ll never guess that it doesn’t have any dairy in it. When our family did 100 days of no sugar, it was a good substitute for a Frosty. These days, my husband mixes a coconut with his chocolate mint protein powder to make a really tasty treat for the kids.<br /><br />Years ago I was taught in a nutrition class to avoid tropical oils because of the high saturated fat. These days, coconut is the newest health food. <a name="Medicinal">Because the short-and medium-chain fatty acids of extra virgin coconut oil and coconut milk are easily and quickly assimilated by the body, they are not stored as fat in the body like the long chain triglycerides of animal products. </a>Coconut oil is 50% lauric acid, which is also found in breastmilk. Lauric acid helps the immune system to fight off viral and bacterial infection. Also, young coconuts have far fewer calories than mature ones. I think they are about the same calorie wise as an avocado.</div><br /><div><br />Young coconuts are different than regular coconuts. They are found in the refrigerated section of the grocery store. Most health food stores and Asian markets carry them. They have the thick white husk on the outside, instead of being brown. Brown coconuts will not work for this recipe.<br /><br />The fun part is hacking it open! I just use a big knife, or a serrated bread knife. Either one works.<br /><br />Turn the coconut on it’s side and cut it a few inches from the pointed top. A few good swings and it should come open. It might be kinda tricky the first few times you do this, but it gets easier! And it is kinda fun to weild that knife and hack it open. Just watch your fingers. LOL. Jared uses a really sharp serrated bread knife and just slices off the top. As soon as it is slightly open, I pour the coconut water into the blender cup, then remove the rest of the top of the coconut. The water can be clear, yellow, pink, purple etc. The meat is white and soft instead of hard like in a mature coconut. Take a big spoon and scoop the meat into the blender cup. My kids love to eat the coconut meat. It is slippery and really yummy.<br /><br />Add two heaping tablespoons cocoa powder, 1 tray ice, and some agave to taste. Usually a couple of tablespoons. Honey, sugar, or stevia work too. Or you can mix with a scoop of protein powder.<br /><br />Blend well and enjoy!</div>Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com0tag:blogger.com,1999:blog-9140404007559765558.post-76023126278960255612009-09-15T22:12:00.005-06:002009-09-15T22:36:57.768-06:00Rao's: Best Marinara Sauce I've Tried<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jASXZzlrqdwlR0SH85MXFUbqvdN63rC66CqurxldrHT_zjN-UtT8Z1ybwIptlONlQ-4lrwEgUCV2eMv7wVFnj8H12Ue7ISw6N9qikFa1Jnn6q-yc6ih1fvNh-9Es-QH8X-Hj0ZFR7Gf7/s1600-h/Marinara.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jASXZzlrqdwlR0SH85MXFUbqvdN63rC66CqurxldrHT_zjN-UtT8Z1ybwIptlONlQ-4lrwEgUCV2eMv7wVFnj8H12Ue7ISw6N9qikFa1Jnn6q-yc6ih1fvNh-9Es-QH8X-Hj0ZFR7Gf7/s400/Marinara.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5381916532523589330" /></a><br />I bought my first bottle of Rao's Marinara from Whole Foods when we were poor first marrieds. At ten bucks a bottle, it was definitely the "special occasion" sauce. I think I was most intrigued by the price. Marinara sauce that costs that much has to be good. It was. It is the best. I've tried lots of different sauces, and this one is my favorite and has the purest ingredients. <br /><br />I like pasta, and this sauce is great for those nights that you just don't want to make your own. No fillers, no paste, just good stuff. <br /><br />Here are the ingredients:<br />Imported Italian tomatoes, Italian olive oil, sweet onions, fresh basil, fresh garlic, crushed black pepper, salt and fresh oregano.<br /><br />This one is pricey, but very tasty and with $1 for pasta, I figure I am feeding my family for $6 (we can get about two meals worth). Not too bad. Cheaper than Del Taco anyway.<br /><br />The Arrabiata sauce is also great. Too hot for the kids, but I love it. I've seen it on sale on occasion at Whole Foods (used to be Wild Oats around here.)Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com0tag:blogger.com,1999:blog-9140404007559765558.post-75216839717514367492009-09-15T20:33:00.004-06:002009-09-15T22:11:08.866-06:00Coconut Curry in a Hurry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZrRmbzBKJNMYwdXT8viNZUERXdKjocetyvwH0QJQ3usbQ1AvVW-zWv0QV_rIHZfOKe-TaETip8H_ROAbr1GXtMENE2G1DSv0pi7HUI6WeecSQ_zW3RGQXLgE2UyfgoiZxQKpV8eMfqb_/s1600-h/korma_prod.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 244px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheZrRmbzBKJNMYwdXT8viNZUERXdKjocetyvwH0QJQ3usbQ1AvVW-zWv0QV_rIHZfOKe-TaETip8H_ROAbr1GXtMENE2G1DSv0pi7HUI6WeecSQ_zW3RGQXLgE2UyfgoiZxQKpV8eMfqb_/s400/korma_prod.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5381890522305189730" /></a><br />I just tried another simmer sauce by Seeds of Change. Wow. It is so good. It is the Korma coconut curry sauce. I sauteed some chicken, cut up some veggies and mushrooms and poured the sauce over. I cooked brown rice in the rice cooker to go with it. Very easy, very good.<br /><br />And right now it is on sale at the Good Earth for $2.65/bottle. Go get some if I haven't cleared them all out!<br /><br />We ate at a Thai restaurant last week, and this was almost as good. Ingredients aren't quite as good as the Jalfrezi sauce. But it is really tasty. It isn't very spicy, so add some red pepper flakes if you want to make it a little hotter.<br /><br />Here is what is in it:<br /><br />Water, heavy cream* (milk*), coconut*, onions*, evaporated cane sugar*, tapioca starch*, sunflower oil*, sea salt, lemon juice*, garlic*, cilantro*, ginger*, turmeric*, coriander*, cumin*, cayenne pepper*, paprika*, cardamon*, cinnamon*<br /><br />140 calories per serving. With 1/2 cup cooked brown rice, 1/2 chicken breast, and veggies, mine was about 370 calories.Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com0tag:blogger.com,1999:blog-9140404007559765558.post-64516135481329894162009-09-06T17:19:00.005-06:002009-09-06T17:33:48.173-06:00It is possible! Non perishable HEALTHY fruit snacks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HynjnH8nl19Ne_ZYyET7BqWmkuH6kwYpZbgcC3LgSWDpkXjG3tBUN7pbZJTYK-Da2meSSpwlwQ9UnQRXnNkR-Uun_Ho0tDoyWbZ50awWtpDJP9eHy1W2i8XvxGMF8BAqzI03h-xBpY9M/s1600-h/FDPeaches.jpg"><img id="BLOGGER_PHOTO_ID_5378501199969199122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 203px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HynjnH8nl19Ne_ZYyET7BqWmkuH6kwYpZbgcC3LgSWDpkXjG3tBUN7pbZJTYK-Da2meSSpwlwQ9UnQRXnNkR-Uun_Ho0tDoyWbZ50awWtpDJP9eHy1W2i8XvxGMF8BAqzI03h-xBpY9M/s400/FDPeaches.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oEvlusCt35nsvZgA5r1GbBKMyBMXWhEwVeAuzr7WpwB5GllRYg7LhNlfqsgrlTwS5e04s7fRT5JyIs-ZngugN6_d4iacTz4cxGKz1xD1Ng4VtCmJFflc18n3HT0M1u3bQn8I7PSfDw3m/s1600-h/FDPeaches.jpg"></a><br /><br />My husband likes to order new and interesting healthy stuff online. And a few months ago, he came home with something to add to our food storage that he tried at his sister's recommendation. Freeze dried fruit. It didn't last because we ate all of it within a couple of weeks. It was so delicious. This dried fruit is crunchy and sweet, and 100% fruit. You can rehydrate if you want for cooking.<br /><br />The freeze dried process removes 97% of the moisture with a vacuum and a very low temperature. It is shelf stable for up to 15 years. I like that better than canning because it doesn't have to be packed in syrup, it is lightweight, and doesn't have to be refrigerated like our frozen foods.<br /><br />My kids love it! We felt it was a perfect replacement for sugary, artificial fruit snacks. They are already diced and ready to go. It was really good in yogurt. I've been buying freeze dried apple slices for the kids lunches from Costco, but they were getting so expensive. These come in big cans and are much cheaper per oz.<br /><br />We mainly eat fresh fruit, but we are trying to build our food storage with healthy non-perishable foods that we'll actually want to eat. I think these are the perfect solution.<br /><br />Here is a link for the peaches. Those were my favorite. We bought raspberries, blueberries, peaches, strawberries and apples. Yum!<br /><br /><a href="http://store.honeyvillegrain.com/freezedriedpeacheslargecan.aspx">http://store.honeyvillegrain.com/freezedriedpeacheslargecan.aspx</a>Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com2tag:blogger.com,1999:blog-9140404007559765558.post-67643724199283627862009-02-16T16:55:00.003-07:002009-02-16T17:01:47.030-07:00Mahi Mahi Fish Tacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPmCTT4CX0g1StUgHHRYSz0xa_JYUo6_Uu74-YFIOtbZA5qSIn5NIAtn6y5w1tMyosawO6JyIHpWoLghMP_GZ_vrTzVmaMAaVwACAsiKReQXuyfw_IdFqOjM3D9YJe97Ko20V49p03BGG/s1600-h/tacos+003.JPG"><img id="BLOGGER_PHOTO_ID_5303548800004073362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 267px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPmCTT4CX0g1StUgHHRYSz0xa_JYUo6_Uu74-YFIOtbZA5qSIn5NIAtn6y5w1tMyosawO6JyIHpWoLghMP_GZ_vrTzVmaMAaVwACAsiKReQXuyfw_IdFqOjM3D9YJe97Ko20V49p03BGG/s400/tacos+003.JPG" border="0" /></a><br /><div>My camera is broken, and this is the last picture we were able to get out of the one my Sister in law graciously let us use before she needed it back. So this is dark, but you get the idea. </div><br /><div>These were good and my kids liked them so I am sure we'll make them again soon.</div><div></div><br /><div>I love fish tacos with cabbage. The cabbage makes everything crunchier. When we lived by the beach, our neighbor loved to go deep sea fishing, and hated seafood. So we were always feasting on Mahi Mahi and barracuda. </div><div></div><br /><div>On our own little deep sea fishing excursion in Ensenada, we tried these yummy fish tacos at a taco shop. I love this with the lime and chili seasoning. I've really only found it at mexican food stores though or in mexico. It is really yummy on mangos too. Sounds weird, but it was my favorite thing to eat on the street in Mexico.</div><div></div><br /><div>Here are the ingredients:</div><br /><div>10 corn tortillas</div><div>5 mahi mahi steaks (these were about the size of my palm)</div><div>Lime and Chile seasoning (or lemon pepper would work fine too if you can't find the other)shredded cabbage--I try to shred this very fine</div><div>2 avocadoes mashed--salt to taste</div><div>lime wedges--1 for each taco</div><div>Pico de Gallo</div><div></div><div>Pico de Gallo:</div><div>3 tomatos diced</div><div>finely diced onions to taste </div><br />chopped cilantro<br />lime juice from 1-2 limes<br /><br />Mix together and squeeze lime juice on top. You can add salt or garlic salt.<br /><br />Optional:thin roasted salsa with plain yogurt (kinda has a sour cream flavor)<br /><br />I used frozen fish filets, so I put them under a warm tap for a few minutes to thaw. Cut off the plastic, then rubbed lime and chili seasoning on both sides. I put these to cook on the indoor grill since it is freezing outside. They only take a few minutes to cook. I then cube the fish and set all the ingredients in bowls so each person can add what they like. I had six bowls: fish, avocado, pico de gallo, lime wedges, cabbage, roasted salsa mixed with plain yogurt.<br /><br />Warm corn tortillas in a nonstick pan on the stove. Spread the tortilla with avocado, add the cabbage, fish, and pico de gallo, etc. I used the Ezekial Sprouted Corn tortillas that you find in the refrigerated section of the health food store. I like their texture, but regular ones work great too.<br />These are tasty! I think it has been too long since we've had this. You can use chicken in place of the fish, and for vegetarian, black beans work great.Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com2tag:blogger.com,1999:blog-9140404007559765558.post-52796366567204891502009-02-11T15:59:00.003-07:002009-02-11T16:08:06.565-07:00Pampered Chef Food Chopper<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDR20DXZMkmgNssZl3qYVXZ1mFyhlzM-aNzPL3LiZcxDESGUVQJ8TjRFQ6ZUztvmEmIf-FsA03OPF9dDK_gQ5Abs6upWlB2kK0BBFwdA3QbLLpGVWvXeSZIocXw3UgeHc5ZAIyPuE7twDZ/s1600-h/2585_200.jpg"><img id="BLOGGER_PHOTO_ID_5301679794415532706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDR20DXZMkmgNssZl3qYVXZ1mFyhlzM-aNzPL3LiZcxDESGUVQJ8TjRFQ6ZUztvmEmIf-FsA03OPF9dDK_gQ5Abs6upWlB2kK0BBFwdA3QbLLpGVWvXeSZIocXw3UgeHc5ZAIyPuE7twDZ/s400/2585_200.jpg" border="0" /></a><br />This is another staple in my kitchen. I am kind of a minimalist when it comes to kitchen gadgets, but I love this thing! It is really quick, and doesn't require a ton of clean up or another appliance on my countertop. I have had three of these, and my favorite was the Pampered chef one--until I burned it on the stove. Oops. It had a more padded like top that didn't hurt my hand.<br /><br />It chops and rotates quickly so you can easily dice onions, garlic, herbs, nuts, etc very fast and have nice uniformly shaped pieces. I also like that I have more control with the sizes than with the food processor.<br /><br />Here is my garlic with the chopper:<br /><br /><img id="BLOGGER_PHOTO_ID_5301680354015668594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8X1TjFueWxQ2TN4_ionC-WsVzDXtIUf2GJ_HYzLtrCK3St5Y4kxofM28j-3A4tzCaewS3Cng_bzUTGJEbk16-rEJCvDaMU41FftC_DgwZFxg2RFAZ07BTozcZ2GqB5sgDgGJE7JbdHG2v/s400/food_005.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5301680360471086914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLXhXqiycL2E8yc8YKM6B8Cl96Bd6pY76zkGqlXmVXiJuyVzHT8RFtKGeSdgW6CQ5mBHW9xfDohLEtBlzHhGnebiMFfOiybIUbvKskGep1Fb_t8wO0_Tuxxs3kYQAhEgBfXWqIOJm6pJYr/s400/food_008.JPG" border="0" /><br /><br />It saves the nuts from flying all over the kitchen, my fingers from being chopped off, and I don't smell like garlic. Good things!<br /><br />The one from Pampered Chef is around $30, and I've other brands at most kitchen supply stores, and even TJ Maxx and Ross for around $10.Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com2tag:blogger.com,1999:blog-9140404007559765558.post-37293411475575287292009-02-11T09:16:00.010-07:002009-02-11T22:26:47.910-07:00How to Cook Brown RiceI am always amazed at all the Minute Rice I see at the store. I am thinking that people must not know how easy brown rice really is. It is one of those things that is kinda like beans--it seems hard until you actually try it. It is very easy. <br /><br />White rice isn't good for you, Minute Rice is worse. Rice is so cheap, there is no good reason to compromise your nutrition and eat the white stuff. If you have white rice, it is great for food storage because it lasts so long. But feed your family the good stuff. Brown rice is relatively cheap and tastes great when it is cooked right and kids love it. Brown rice has a lower glycemic index than white rice because it has four times the fiber. It also has more nutrients.<br /><br />Here is a good explanation of the differences between white and brown rice:<br />http://www.whfoods.com/genpage.php?tname=foodspice&dbid=128<br /><br />I cook it a few times per week. We make a lot, and what doesn't get eaten for dinner is breakfast the next morning with some cinnamon, agave nectar and milk. You can use almond milk if you don't do dairy. My kids love it and it is just as easy as Fruit Loops.<br /><br />Here is the super easy way:<br /><br />2 cups water for every cup of rice, plug it in and turn it on. Perfect fluffy rice in about 40 minutes. No pots to watch, nothing getting burned (very good thing in my house!).<br /><br /><a href="http://www.amazon.com/Panasonic-SR-TMB10-Cooker-Warmer-Silver/dp/B000EIASGE/ref=pd_sim_k_1">http://www.amazon.com/Panasonic-SR-TMB10-Cooker-Warmer-Silver/dp/B000EIASGE/ref=pd_sim_k_1</a><br /><br />Panasonic is a great brand to get. I've had my National (Panasonic used to be sold as National Brand) Rice Cooker for 8 years and it is still going strong. Aside from my blender, it gets the most use of any of my kitchen appliances.<br /><br /><img id="BLOGGER_PHOTO_ID_5301582051324284386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwwFPog4OA2AA9QELOPxAhJ9GVJfbpL6G3WQwIKauCslETdJBVStUTNtO5Wduu8FTPUhMB97znwbA6SoBhXppmCXfHxPF-9TfmaR-WNrKk5Ly0w-TiO4SN4feT8_sHnwNXiqZ7bGXEquz/s400/41PFWP56D1L__SS500_.jpg" border="0" /><br /><br />Here are the stovetop instructions:<br /><br />Put brown rice and water together in a pot with a lid. Use the ratio of 1.5-2.0 cups water to 1 cup rice, just depends on how fluffy vs. chewy you like it. I generally use closer to 2.0 cups.<br /><br />Set the heat to maximum, and bring the rice/water to a boil uncovered. Then put the lid on the pot, and reduce the heat to low/simmer. If your lid has a steam valve, keep it closed. Let the rice simmer for 20 minutes.<br /><br />Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. It’s okay if you let the rice sit longer than 10 minutes (20 or 30 minutes is fine too), but don’t let it go any less.Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com8tag:blogger.com,1999:blog-9140404007559765558.post-58333192445144258402009-02-02T22:05:00.005-07:002009-02-11T10:08:42.552-07:00Broccoli Garlic Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHF_V3ijfzRnLmveIniZU9C-0iFzZCm_GxyXk3oPKiQndhaU0nKj1jjep70KOVmRVCiv_SMuYdcVejezOhRMEQUVC4Wn8Z0nyzJpIifYUatajR-pZQ4HbCiOL3OYoYt-UhXB3rvU7Q92T/s1600-h/food+002.JPG"><img id="BLOGGER_PHOTO_ID_5298435668670227218" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHF_V3ijfzRnLmveIniZU9C-0iFzZCm_GxyXk3oPKiQndhaU0nKj1jjep70KOVmRVCiv_SMuYdcVejezOhRMEQUVC4Wn8Z0nyzJpIifYUatajR-pZQ4HbCiOL3OYoYt-UhXB3rvU7Q92T/s400/food+002.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtNZZxwMZ5ke8WH6Uqb7EUQp_YTjAA_yVN22Eb_Vv3lEgymW5oHWYZuadTetbE6jcBIgzIYMWMNA8JSWDI6x-XTjcAfyquhxVyz1dzS-JVQKJLpcKwqKjC5A4oL0HInYoGPiFIu4HB0cH/s1600-h/food+004.JPG"><img id="BLOGGER_PHOTO_ID_5298435675166732578" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtNZZxwMZ5ke8WH6Uqb7EUQp_YTjAA_yVN22Eb_Vv3lEgymW5oHWYZuadTetbE6jcBIgzIYMWMNA8JSWDI6x-XTjcAfyquhxVyz1dzS-JVQKJLpcKwqKjC5A4oL0HInYoGPiFIu4HB0cH/s400/food+004.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalQ7CmnxtcKgyQOj0D9GdwWw8DRcgczrGBOzlSUOurabFz17ohxrgBiJJpK3vRMYB_H_hXBiZg7dHAxRMz6K9arXTcVeMK4UghybSiqOzXI7ND6W6NrmMrPTmgQeZ4Xk7Uk7loa4Z8QP1/s1600-h/food+005.JPG"><img id="BLOGGER_PHOTO_ID_5298435680887267122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalQ7CmnxtcKgyQOj0D9GdwWw8DRcgczrGBOzlSUOurabFz17ohxrgBiJJpK3vRMYB_H_hXBiZg7dHAxRMz6K9arXTcVeMK4UghybSiqOzXI7ND6W6NrmMrPTmgQeZ4Xk7Uk7loa4Z8QP1/s400/food+005.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPc6cnnA0Q9l3Sr8AHhyphenhyphenQ5P8Rw-d2hyphenhyphennEzu0rx0OiMZlzQBp9eYnSmmaKSbiJFuya8Hs6oia-wwC1QYb4tx1Lgk4k87_-9kPZHYYNx49KMictS5oqmHp8dtxvTVY9EXoMl0hICWXyb4KhS/s1600-h/food+008.JPG"><img id="BLOGGER_PHOTO_ID_5298435683734792178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPc6cnnA0Q9l3Sr8AHhyphenhyphenQ5P8Rw-d2hyphenhyphennEzu0rx0OiMZlzQBp9eYnSmmaKSbiJFuya8Hs6oia-wwC1QYb4tx1Lgk4k87_-9kPZHYYNx49KMictS5oqmHp8dtxvTVY9EXoMl0hICWXyb4KhS/s400/food+008.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Yeah, I know my titles are original!<br /><br />This is another really easy one. It is one of my favorites, and came from my mom's friend that is Italian. I get my whole wheat spaghetti at Costco. This has tons of garlic in it, and I think that is why I like it so much.<br /><br />1.5 lbs broccoli florets<br />1 pkg Whole Wheat Spaghetti<br />1 head of garlic<br />2T olive oil<br />Salt to taste<br /><br />Steam the broccoli in 3 cups water until bright green. Remove the broccoli from the cooking water and set aside. Keep the bright green cooking water in the pot and add water as needed to cook spaghetti. Cook spaghetti until tender (mine is 11 minutes)<br />While spaghetti is cooking, dice garlic and add to 2T olive oil. Saute. Add garlic to broccoli and toss. Then as the spaghetti is done, toss broccoli mixture with spaghetti.Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com1tag:blogger.com,1999:blog-9140404007559765558.post-34991991540526897632009-02-02T21:56:00.005-07:002009-02-11T10:08:59.093-07:00Easy Taco Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OwmAkSIvm1ygepFxZNYrXtXZB5Svo1714efzPrI_oFWyc5llu4hp6FxfiLZjIwsxwBV71AHaveJs2Y88toqhDjjOnVEMpuYRQrSpkk5HrEMr7ay6RwD5IfEn0jqlFQsjkfgUlswhx-pP/s1600-h/ward+party+and+Tuscany+045.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OwmAkSIvm1ygepFxZNYrXtXZB5Svo1714efzPrI_oFWyc5llu4hp6FxfiLZjIwsxwBV71AHaveJs2Y88toqhDjjOnVEMpuYRQrSpkk5HrEMr7ay6RwD5IfEn0jqlFQsjkfgUlswhx-pP/s320/ward+party+and+Tuscany+045.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5298432450106520242" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFhjrV3O5PdhsYr8zSrsV-GFbeGd8FKqkXjCPPJ3jOcirz9eCHmqb8uDNs2qC1egN5DHbPdLB52S5Nqx2MPyKhYvWEmGTf7wRffTpes6cvJ96WgX4_v267YfQy0gkqft_YZQGiV0j-6u5/s1600-h/ward+party+and+Tuscany+038.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFhjrV3O5PdhsYr8zSrsV-GFbeGd8FKqkXjCPPJ3jOcirz9eCHmqb8uDNs2qC1egN5DHbPdLB52S5Nqx2MPyKhYvWEmGTf7wRffTpes6cvJ96WgX4_v267YfQy0gkqft_YZQGiV0j-6u5/s320/ward+party+and+Tuscany+038.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5298432446953829394" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is a vegetarian taco salad that is very fast. I like to do it buffet style so each of my kids can add what they like. It is super easy. I usually have some cooked rice on hand since we use the rice cooker a lot. <br /><br />Basically, it is:<br />One can of kidney beans<br />2 cups cooked brown rice<br />1 can sliced black olives<br />grated cheese<br />cilantro<br />tomatoes<br />lettuce<br />avocados<br />shredded romaine lettuce<br /><br />the dressing is just ranch with a bunch of cilantro, lime, and garlic blended in.Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com0tag:blogger.com,1999:blog-9140404007559765558.post-38047408999946594952009-02-02T21:22:00.007-07:002009-02-11T10:14:58.324-07:00White Chicken Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDbLalu0ikbswvnnVjGkH7htCbEt_dL5r8lS572-T3gTFkCzms6a41cg9OFvkYcjplS6MRHufFopMNbRZFtIiMiT7J3Z6X9GsN3a2ZaRYbwIPhugL3gtH9zVdB0HCAHUdI3Zhsggwqwto4/s1600-h/ward+party+and+Tuscany+027.JPG"></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Vu8Qe4GSJ7UrXO6nkmN2Cgox8UL7N-MoZKTKSXaPpckSg7tSrSnU0j6zYx1pwBdQ-mF2wfcAWT2S2q9m7VPjjVow_TUWv4a6y34AvBvS8qzJs9RsZUO-7W1QOgnwAoSmpRw8vZSOEm7U/s1600-h/ward+party+and+Tuscany+037.JPG"><img id="BLOGGER_PHOTO_ID_5298430174300073218" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Vu8Qe4GSJ7UrXO6nkmN2Cgox8UL7N-MoZKTKSXaPpckSg7tSrSnU0j6zYx1pwBdQ-mF2wfcAWT2S2q9m7VPjjVow_TUWv4a6y34AvBvS8qzJs9RsZUO-7W1QOgnwAoSmpRw8vZSOEm7U/s320/ward+party+and+Tuscany+037.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKyxBsjQTrO2pN_NCuvZpVGLshO1kr2N-MG4Tm7DXp-dmiVPcXUq8QAUMlHYo1PpGxsfKCC4vwJzvQ3Nj_WjtvFwNPzQS0eNwzeX2R6XrtD3oTuMmMc8Y1399nLTunvA22O7gRVUAWgED/s1600-h/ward+party+and+Tuscany+037.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7kxrsw-eGRudkz4P3QqK5kMAucgK_N5w4Hj8JViDlNvPaRC5GIL_7CQoUYxm2rVK6L1hHS-EHJjtSQSoxGpcD1XkXzqJLE8J4MqTrEg7XLB_oOiejtDlEmjTFWTM-q85fVIuWH7p1wdG/s1600-h/ward+party+and+Tuscany+022.JPG"><img id="BLOGGER_PHOTO_ID_5298426383373068434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7kxrsw-eGRudkz4P3QqK5kMAucgK_N5w4Hj8JViDlNvPaRC5GIL_7CQoUYxm2rVK6L1hHS-EHJjtSQSoxGpcD1XkXzqJLE8J4MqTrEg7XLB_oOiejtDlEmjTFWTM-q85fVIuWH7p1wdG/s320/ward+party+and+Tuscany+022.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This recipe is from my friend Melodee. I love this soup, and the whole family does too, which is always a good thing. You can easily make this vegan by omitting the chicken and using a vegetable base.<br /><br />Here it is:<br /><br />4 skinless chicken breasts (I just toss in the frozen ones)<br />1 large onion diced<br />4 cloves garlic finely chopped<br />4 cups chicken broth (I usually add more as needed)<br />1 tsp ground cumin<br />1 tsp oregano<br />1/2 tsp salt<br />1/4 tsp red pepper sauce<br />3 cups great northern beans OR two cans<br />1 can or 1 3/4 cups white corn<br />3 T lime juice<br />4 T chopped fresh cilantro<br /><br />Mix onion, garlic, broth, cumin, oregano, salt and pepper sauce in pot. Add chicken. Cook on medium for 30 minutes or until chicken is done. Remove chicken and dice then add it back into soup. Stir in beans, corn, lime juice and cilantro. Cover and cook on low for 15 minutes or until corn and beans are hot. </div></div>Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com0tag:blogger.com,1999:blog-9140404007559765558.post-56253582194635403672009-02-02T21:21:00.001-07:002009-02-11T10:15:46.801-07:00Cranberry Lime Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJqtVc6ZsNJUy03HjHQnWlvhUG2gulOp4t3DxZUIxboEamWlzPgaUGQdk-_kTGXBhtqL9SjNOzq8GRO4J0tTaUkGvdlo4n1So8hoEFtcLnubqrU3V31o3OWGOHFWkrxie0FFYUGFOOzsB/s1600-h/food+006.JPG"><img id="BLOGGER_PHOTO_ID_5298420773651689554" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoJqtVc6ZsNJUy03HjHQnWlvhUG2gulOp4t3DxZUIxboEamWlzPgaUGQdk-_kTGXBhtqL9SjNOzq8GRO4J0tTaUkGvdlo4n1So8hoEFtcLnubqrU3V31o3OWGOHFWkrxie0FFYUGFOOzsB/s320/food+006.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHOKx46qB_9JG-dJ0VZ6nBYoi-kiTEixquG4nU-YyB59vzufQn8g9wHQvgp008hm4bU0LWnMmRDsiw1dLcIsnczev-KU33PzJ_bMTlN3xWmv8DuC1V7A_YPSN1o6xKYtdMrITKmAEiZhP/s1600-h/food+012.JPG"><img id="BLOGGER_PHOTO_ID_5298420790160497650" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHOKx46qB_9JG-dJ0VZ6nBYoi-kiTEixquG4nU-YyB59vzufQn8g9wHQvgp008hm4bU0LWnMmRDsiw1dLcIsnczev-KU33PzJ_bMTlN3xWmv8DuC1V7A_YPSN1o6xKYtdMrITKmAEiZhP/s320/food+012.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I loved this recipe! My cousin <a href="http://www.joyinthekitchen.com/">Joy</a> made this for one of our recent family parties, and it was so tangy and delicious. She is an amazing cook and published a cookbook recently called Bliss. She was even featured on Good Things Utah a couple of times.<br /><br />Anyway, this is a raw salsa, is very tangy, and is something totally different than the normal salsa. She served it over a brick of cream cheese, which of course is delicious, but it is great plain as well.<br /><br />Isn't it beautiful? I love the colors.<br /><br />Here is the recipe:<br /><br />1 bag cranberries<br />1 handful cilantro<br />1 or 2 serrano or jalepeno peppers<br />1/2 red onion<br />1 clove garlic<br />1 T grated lime peel<br />1/2 t salt<br />1/2 cup agave nectar (she uses sugar, I use agave because it has a lower glycemic index and doesn't spike your blood sugar levels)<br />2 T lime juice<br /><br />Wash and remove the seeds of the peppers. In a food processor finely chop the cranberries, cilantro, peppers and red onion.<br /><br />Stir in agave and lime juice, then cover and refrigerate for four hours or more to allow the flavors to mix.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5V2GoPCT3X2rNgh8PQg8pTNJOXjalHTims7q4y29eAS_ZlGN2h2ER7xaIDUhEu84jlutV3qqcgD9zWk73vIcIV63_yW-BWtg8Ot7E9ARzF339ulkTXju1_ufXR22MvB-IHk2zrOl9yzV/s1600-h/food+017.JPG"><img id="BLOGGER_PHOTO_ID_5298420764513809330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH5V2GoPCT3X2rNgh8PQg8pTNJOXjalHTims7q4y29eAS_ZlGN2h2ER7xaIDUhEu84jlutV3qqcgD9zWk73vIcIV63_yW-BWtg8Ot7E9ARzF339ulkTXju1_ufXR22MvB-IHk2zrOl9yzV/s320/food+017.JPG" border="0" /></a>Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com1tag:blogger.com,1999:blog-9140404007559765558.post-10363560771056156362008-12-14T19:54:00.007-07:002009-02-11T10:15:19.594-07:00Tomatillo Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgiCMANjXsRn5yIYXnEc6bIa-YpLBAVshbmtQWapFxY7xg8X6cV2Jn9snt5HZlpdhqNKH8bAW3LfjQFdSMO6Or3Bfd5__yr4c76BRQN6RNd7GcaNvdQyYXCuNG-64LtpMp4_omVPcL5UT/s1600-h/029.JPG"><img id="BLOGGER_PHOTO_ID_5279846007136406898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgiCMANjXsRn5yIYXnEc6bIa-YpLBAVshbmtQWapFxY7xg8X6cV2Jn9snt5HZlpdhqNKH8bAW3LfjQFdSMO6Or3Bfd5__yr4c76BRQN6RNd7GcaNvdQyYXCuNG-64LtpMp4_omVPcL5UT/s400/029.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSj8uxuKAVajXykS5HZ86VHFyM3N223Dhx2jzDCDqqMrtDjgNfLDjvpMZIvonZ0SXnlMr7GF3yoabgU3Bzzh3so8Rv8Q4oaLyMAOBl37s_-fx7sTgPW68aiiSp7yokp5o41UBdImxmNBYg/s1600-h/018.JPG"><img id="BLOGGER_PHOTO_ID_5279845764111353346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSj8uxuKAVajXykS5HZ86VHFyM3N223Dhx2jzDCDqqMrtDjgNfLDjvpMZIvonZ0SXnlMr7GF3yoabgU3Bzzh3so8Rv8Q4oaLyMAOBl37s_-fx7sTgPW68aiiSp7yokp5o41UBdImxmNBYg/s400/018.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7krSXqcazazxI-iHRrus39LYzCX7635H0CYN1XatOw3SI8P6u5_br6DG6zs_tI7w4hnLo0ug8x8vXyuispLk9xca_BcumwIraHZgjOws4Szv5Te0FBW_ozuKHvV3CUoQwluhwmk6ADdwk/s1600-h/011.JPG"><img id="BLOGGER_PHOTO_ID_5279845741350125426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7krSXqcazazxI-iHRrus39LYzCX7635H0CYN1XatOw3SI8P6u5_br6DG6zs_tI7w4hnLo0ug8x8vXyuispLk9xca_BcumwIraHZgjOws4Szv5Te0FBW_ozuKHvV3CUoQwluhwmk6ADdwk/s400/011.JPG" border="0" /></a><br /><br />Do not be intimidated by the use of the mysterious tomatillo! They are easily found in your grocery store, and you just have to remove the outer husk, then they look and work just like a little green tomato. This is an excellent soup. I don't think I would have tried to make this had I not tasted it first. Even then, I thought it looked too hard. But it was sooo easy. It was served at a church function, and my friend Kiki encouraged me to make it at home. Thanks Kiki! This is one of our favorite recipes. it has very few calories (though I didn't measure out exactly how many cups it makes) and is based on lots of greens. <br /><br />2 QT chicken stock<br />6-8 tomatillos with husks removed and rinsed<br />2 bunches of cilantro<br />1 jalepeno REMOVE SEEDS FIRST unless you like it HOT<br />1 whole med-large yellow onion<br />½ head garlic<br />Juice of lime<br />2 4oz cans diced green chiles<br />3 chicken breasts cooked and shredded<br />1 can corn<br />2 15 oz cans black beans<br />1 green bell pepper diced<br />2 tsp ground cumin<br />1 tsp salt<br />1 tsp pepper<br /><br />Warm up stock on stove in med-large pot, add fresh or frozen chicken breasts to stock. Rinse all veggies. Put tomatillos (roughly sliced and raw), cilantro, and jalepeno (WITHOUT SEEDS) in blender. Blend well. <img id="BLOGGER_PHOTO_ID_5279845759713699602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ODTpHbTKSw7zP8iVch7F5SJ230NHOex6HFlO4fLx2-6R4uNrRWkgo5d-fsRjTAVKV5Hxj_eus44snYHy__7GSmEJ9D0tC1vfrztC_4ac54Nxi5URnc3OhchwNp3oy6DoSacRXjcdmDNm/s400/019.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5279845770119040146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKS0SFIpUXr1B15XbYzh6RuOK3s1I-YWeiBY_dN-aI1QhR8xListEvD5xiT9oHRKv28NXZKs977ugGHXaAKv7LT2WB1TxCgwDsDWVIq1GS_DPLwlbw0sTRTfDX9aXmnhLCzenFjw1QpW12/s400/021.JPG" border="0" /><br /><br />Add 1 can of diced green chiles. Add garlic and onion to blender mix. Blend well for a few minutes. Add lime juice and make sure it is well blended. Add to chicken and stock in pot. Bring to boil. Add diced green pepper, other can of diced chiles, corn, beans, and chicken. Add seasonings (cumin, salt, and pepper). Let simmer stirring occasionally for 30 minutes. Remove Chicken breasts, shred with a fork, and add back into soup mixture.<br /><br /><img id="BLOGGER_PHOTO_ID_5279846001022994962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzD03xKaW-mSeiIZYby-XAzEbCJ5491V6wd_jplh7xP9kHB3dI6ApAlxyZ4PWRTozoIytpTJMNlo7N-O5izdKgPSjO8-0ik-FK84voaVfoZMK6r4rKRs0zBb0VWzriEPeosESgBdwhVpSs/s400/027.JPG" border="0" /><br />Optional: serve with corn tortillas cut into strips, sour cream and diced avocado. Add more limejuice if you desire.Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com5tag:blogger.com,1999:blog-9140404007559765558.post-7493417340076497932008-12-14T19:16:00.008-07:002009-02-11T10:16:25.873-07:00Whole Wheat Veggie Chicken Sausage Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoTQhAXUATy-fCsYywQb97nThrR7thJ8qZ6-zRXyUVR41CjmZh9lZQbcebaqoLabQ93FjwhT0RVqMyLeTMF-clSCw7qvmrSKA5HYdI_ft0SNDjONRBjPO3PhdDkFJLIsVaYhedPys0s6h/s1600-h/DSC07825.jpg"><img id="BLOGGER_PHOTO_ID_5279840123129305538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoTQhAXUATy-fCsYywQb97nThrR7thJ8qZ6-zRXyUVR41CjmZh9lZQbcebaqoLabQ93FjwhT0RVqMyLeTMF-clSCw7qvmrSKA5HYdI_ft0SNDjONRBjPO3PhdDkFJLIsVaYhedPys0s6h/s400/DSC07825.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkgTvjKbOAMVmQhDnljNCIDXsTgUz40WDU3XNRVuoJumIiZf5qx2c0jK_Hd_tc4cfPmutZUMElQgqvShgci9-z1CTMo2dG9XSpBFBBdIWLSJ8kpgha2vW6-XP-ae-8h0dmZ9gkf8N08Da/s1600-h/DSC07822.jpg"><img id="BLOGGER_PHOTO_ID_5279840099692450706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNkgTvjKbOAMVmQhDnljNCIDXsTgUz40WDU3XNRVuoJumIiZf5qx2c0jK_Hd_tc4cfPmutZUMElQgqvShgci9-z1CTMo2dG9XSpBFBBdIWLSJ8kpgha2vW6-XP-ae-8h0dmZ9gkf8N08Da/s400/DSC07822.jpg" border="0" /></a><br /><br />I saw this pizza on the cover of Clean Eating and had to try it. It is delicious! They had no crust recipe, and instead basically just said to buy the frozen crust from Trader Joes. Well, I have no Trader Joes within about 400 miles. So we found a recipe online and followed that.<br /><br />It turned out sooo good. I loved the toppings. Pizza is my favorite food by a long shot, but it makes me feel sick and puffy after I eat it. I wake up all swollen and it just isn't worth it most of the time. This one doesn't do that.<br /><br />I think the key is that it has a healthier crust, and isn't so salty. The crust makes it very filling. One or two slices will fill you up, where many other kinds, I can really eat about four slices. I ground up my own flour in my Blendtec, but you can just use whole wheat flour if you don't have a grinder or wheat.<br /><br /><img id="BLOGGER_PHOTO_ID_5279840106802699410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihrjKF68lMhjhqboQT4ma_3Zefevfh4JgffObqfmHji-EqplOmpEtVljbQyhGN8Y1Enj1U4hCzXZZ4xQ11kkChvMVpvKqRvCtWQkGzPoUR5vAAIhr9UXTqxUmK0Teuimr8oioBDuq87HY8/s400/DSC07818.jpg" border="0" /><br /><br />Here is what is in the crust:<br /><br />1 T honey or sugar (any simple sugar that will feed the yeast will do)<br />1.5 C warm water (110 degrees F)<br />1 T active dry yeast<br />1 T Olive oil<br />3.5 C Whole Wheat flour<br /><br />Toppings we used:<br /><br />Fresh mushrooms<br />1 small can sliced black olives<br />1 Amy's Apple Gouda Chicken Sausage (refrigerated deli foods from Costco)<br />Sliced red onion<br />Bell Peppers<br />1.3 cups Mozzarella Cheese/pizza<br />3/4 C Marinara Sauce<br /><br />In a large bowl, dissolve honey or sugar in warm water. Sprinkle yeast over the top and let stand for about 10 minutes until foamy.<br /><br />Stir the olive oil and salt into yeast mixture, then mix in the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining flour, and knead until all flour has been absorbed and the ball of dough becomes smooth, about 10 minutes. Place dough in oiled bowl, then turn to coat surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.<br /><br /><img id="BLOGGER_PHOTO_ID_5279840120111701746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DVTyD44KSUfr8dzxmBukGWVnJ6gkUo4AEqeS04oSZPNAvmkVSLwfaRusKNWrER9RQ3WseNJ-SJjtrmHjdX1-5yNsu1NkwEAWle6kAIKWRPKfUOfaNDyI4_GEVm3X8bW-bzHwfLRos7vF/s400/DSC07819.jpg" border="0" /><br /><br />When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for a thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes until doubled. <br /><br />Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. place on a well oiled pizza pan or seasoned baking stone with a bit of cornmeal. Top pizza with your favorite toppings.<br /><img id="BLOGGER_PHOTO_ID_5279840102584772114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGY62v1sAUTiBLe6jj9uWLo0HZ_Cy2ozARRpTBXMIzM0uVS45cQiiIywlZTMaIJTD1IAYSdFmoklK_67rIub4Wj0L-7Vk-i7Cyx7PfAMSi6KHhkBwi1STY2cUP7IMGYd9g-oLr_0Q7I3aK/s400/DSC07817.jpg" border="0" /><br /><br />Bake for 16-20 minutes depending on thickness. When the crust is crisp and golden at the edges and cheese is melted on top, remove from the oven.<br /><br />My pizzas were 12" in diameter, and sliced into 8 pieces were about 170 calories per slice.Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com4tag:blogger.com,1999:blog-9140404007559765558.post-48478772707554972142008-12-14T16:39:00.005-07:002008-12-14T16:54:29.484-07:00My Butterbell bit the dust<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyYisVjiIiSJzm9tvpZ4jgieXPPT4RGXGnYMy4e_z2VJpvJnhwGyp8oBcUf918TQ_IZ65XEex4aCn8LcJDGNc2vFSR3NL03hKXGpSUwhU3DQnqgyvw2t59VXxdOg5CZ3KfLNzbzMj2CLn/s1600-h/SOL_RED.jpg"><img id="BLOGGER_PHOTO_ID_5279797442416621842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 130px; CURSOR: hand; HEIGHT: 140px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHyYisVjiIiSJzm9tvpZ4jgieXPPT4RGXGnYMy4e_z2VJpvJnhwGyp8oBcUf918TQ_IZ65XEex4aCn8LcJDGNc2vFSR3NL03hKXGpSUwhU3DQnqgyvw2t59VXxdOg5CZ3KfLNzbzMj2CLn/s400/SOL_RED.jpg" border="0" /></a> This is really one of my favorite little gadgets ever. I love real butter. I don't like margarine. But I hate how the real butter gets so hard in the refrigerator, and so icky and messy when it stays out.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6z3sR6RZVRXp4JZmtPZAUWpqvENjpCiZj5sA8H7yZhFN8oq6tgqtCNwKHwuBVtzVlu8aMee6OMqyU_dv6FwPJPRRPpnNAK_AuvA8raDHNVz46JFZnD3L45G9QPSWdSgrXrZsig1oExro/s1600-h/step2.jpg"><img id="BLOGGER_PHOTO_ID_5279796790121670178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 160px; CURSOR: hand; HEIGHT: 120px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6z3sR6RZVRXp4JZmtPZAUWpqvENjpCiZj5sA8H7yZhFN8oq6tgqtCNwKHwuBVtzVlu8aMee6OMqyU_dv6FwPJPRRPpnNAK_AuvA8raDHNVz46JFZnD3L45G9QPSWdSgrXrZsig1oExro/s320/step2.jpg" border="0" /></a></div><br /><div></div><div></div><div>So the Butterbell solved those little problems. You pack a cube of butter into the bell shaped lid, and add a bit of water to the crock to create a seal to keep your butter fresh and cool, but not cold. It stays fresh--they say up to thirty days--and it is so easy to spread.<br /><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6OFuWsS-4jfprbXOhk5zBBzWZnXbQmOHX2g7vQ2QnxlOFO_RqNLblzUmKyFcKyKHQMx9eTF2QcgJBMYhzSuKuh1fRUYcPTaj0vSq1F08TubmuYnQvh9GHuXbDKcEoADHpgyTBFPZYJ_d/s1600-h/airtightdiagram.jpg"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6OFuWsS-4jfprbXOhk5zBBzWZnXbQmOHX2g7vQ2QnxlOFO_RqNLblzUmKyFcKyKHQMx9eTF2QcgJBMYhzSuKuh1fRUYcPTaj0vSq1F08TubmuYnQvh9GHuXbDKcEoADHpgyTBFPZYJ_d/s1600-h/airtightdiagram.jpg"><img id="BLOGGER_PHOTO_ID_5279796794171100930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand; HEIGHT: 234px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6OFuWsS-4jfprbXOhk5zBBzWZnXbQmOHX2g7vQ2QnxlOFO_RqNLblzUmKyFcKyKHQMx9eTF2QcgJBMYhzSuKuh1fRUYcPTaj0vSq1F08TubmuYnQvh9GHuXbDKcEoADHpgyTBFPZYJ_d/s320/airtightdiagram.jpg" border="0" /></a><br /><div>Sadly, Simone knocked <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6OFuWsS-4jfprbXOhk5zBBzWZnXbQmOHX2g7vQ2QnxlOFO_RqNLblzUmKyFcKyKHQMx9eTF2QcgJBMYhzSuKuh1fRUYcPTaj0vSq1F08TubmuYnQvh9GHuXbDKcEoADHpgyTBFPZYJ_d/s1600-h/airtightdiagram.jpg"></a></div>it off the counter last week and mine shattered. But if you are still looking for Christmas ideas, this is a great little item. I bought <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR6OFuWsS-4jfprbXOhk5zBBzWZnXbQmOHX2g7vQ2QnxlOFO_RqNLblzUmKyFcKyKHQMx9eTF2QcgJBMYhzSuKuh1fRUYcPTaj0vSq1F08TubmuYnQvh9GHuXbDKcEoADHpgyTBFPZYJ_d/s1600-h/airtightdiagram.jpg"></a></div>ours for $20 at the local health food store. But I haven't seen them anywhere else. You can buy them online <a href="http://www.butterbell.com/view.php">here</a>.</div>Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com2tag:blogger.com,1999:blog-9140404007559765558.post-54728494501404407982008-10-26T09:36:00.007-06:002008-10-30T20:26:34.039-06:00No Sugar Lion House Wassail RecipeI love wassail during the holidays! This one is very good, and has no sugar. The original Lion House recipe calls for 2 1/4 C sugar. I changed this to 1 cup agave nectar which made it plenty sweet and cut out about 775 calories to the batch. Another idea is to use Stevia. Stevia has no calories and is derived from the sweet Stevia leaf. It works well in drinks, but has an aftertaste. I prefer the taste of the agave nectar.<br /><br />In a small pot combine:<br /><br />1 cup water<br />1 slice fresh ginger root<br />2 cinnamon sticks<br />8 whole allspice berries<br />1 T cloves <br />1 slice fresh ginger root (I just used two drops ginger oil)<br /><br />Or if you have mulling spices, use 3 T of those instead of cinnamon, allspice and cloves.<br /><br />Boil spices in 1 cup water for 5 minutes. Remove from heat, cover and let stand in a warm place for 1 hour.<br /><br />In a large pot combine:<br /><br />1 cup agave nectar<br />3 cups water<br />2 cups lemon juice (I used the juice of four lemons which was only about a cup)<br />4 cups Orange juice<br />8 cups apple juice<br /><br />Strain spice liquid into the larger pot. <br /><br />**Tip: I just poured the water and spices into the blender and blended them up. Then added this through a cheesecloth into the large pot of juices. It was very tasty! not too spicy or grainy.<br /><br />Bring to a boil. Remove from heat and serve.<br /><br />Makes 36 half cup servings. Each serving has 64 calories.Shereehttp://www.blogger.com/profile/11538879363712586310noreply@blogger.com3