Monday, August 28, 2017
Wanting a taste of Thai on this meatless Monday, this was my cold lunch - and it was SO good. The dressing actually makes enough for one large or two single serving noodle salads.
To assemble - fill a single serving sized bowl with cold cooked linguini or rice noodles.
Top with a large handful of assorted:
a pinch or two of peanuts
lime for drizzling.
Then top with a wonderful ginger chili dressing (do in your food processor to incorporate the red pepper flakes into an emulsion, if you wish).
Chili Ginger Salad Dressing
1/4 vegetable oil
2 Tablespoons rice vinegar
1/4 tsp. fresh grated ginger
1/4 tsp. dried chili pepper flakes
1 tsp. honey or Agave Nectar (natural sweetener)
1 tsp. Spring water
1/4 tsp. salt
black pepper to taste (optional)
Saturday, August 19, 2017
Still, I wanted that taste and that crunch.
So I made homemade tostadas.
Rather than buy Tostada shells I just used corn tortillas and lightly sauteed them in a little hot oil, just until crisp, then patted dry to remove most of the grease. They were topped with some fat-free beans ( pinto's smashed with a little cooking water and a dash of oregano), lettuce, a few strips of leftover chipotle seasoned pot roast from a previous meal (omit for veggie version or replace with Setain) a TINY sprinkle of cheddar, fat-free sour cream, mild salsa, a splash of hot sauce, and a few slices of avocado I served it on a colorful salad plate to give it the appearance of being a larger serving than it was, a great trick I use all the time.
Yummy - and I didn't even miss the chips
Monday, August 14, 2017
I was about ready to just chuck it all and go barefaced (which is a shame as my natural lip color is so pale I look anemic) when I purchased, on a friend's recommendation, a great lip color from SeneGence International. They launched into fame in 1999 with the LipSense patented color technology and have expanded out to a full line of skin and cosmetic care.
Color pictured is Caramel Apple
I was skeptical about the "all day wear" especially as I'm usually chugging on a water throughout the entire day, and I do a lot of "mini meals". At the end of the first day, I was really surprised.
Here's before - no other makeup but LipSense (and the bathroom in question has flourescent light, hense the slight green tinge to my skin tone). It's a weekend day off, so no makeup, contact lenses, or fuss, just a quick trial of the Lip Sense. Unfortunately, with the large camera I can't really do a proper selfie, but taking a picture of the mirror worked.
The colors come in matte, frost and shimmer shades and you can also get lip liner and a lip color remover (great for the end of the day or "oops - I colored outside the lines!") The shimmer shades are great because even if some the gloss wears off you still have a nice natural sheen to your lips. The application requires three thin layers, so you can mix and match shades for a personal look. I love Pink Champagne and Aussie Rose mixed together.
click on photos to enlargeAfter:
3 water bottles and one serving Kambucha tea
a bowl of South River Porridge (http://www.southrivermiso.com/store/pg/18-Porridge-Grain-Milk.html)
some grapes and raw almonds
pasta tossed with veggies and a little olive oil
4 Keebler fudge striped cookies (if they are made by elves calories don't count).
Vegetarian Greek Salad (with garbanzo beans for protein)
And 8 hours, my lips were still a wonderful shade of pink). The gloss had worn off but the color stayed true.
Plus, the color didn't dry out my lips! It has Peony Root Extract - which is a natural calming flower herb, St. John's Wort Extract (antibacterial and skin healing) as well as Linden Flower Extract (a powerful antioxidant) to help keep your lips healthy
LipSense is designed to be waterproof, kiss proof, smear proof and it will not budge until you're ready to remove it. It's also Vegan, non-GMO and they do NOT test on animals. It also doesn't dry out your lips, working to restore your moisture content (if you've been seriously overdoing the waxy chap stick kind of balms, it may take a couple of days for the product to fully moisturize your lips.)
The gloss that applies over the stain also contains vitamin E and Shea butter. The gloss comes in clear and you can also get some light shades based on having warm or cool skin tones (the lip colors are all set up by skin undertone to help you select a shade that will compliment your skin.)
I've already ordered more colors - and the giant collection of half used waxy lip products is in the trash! I'm enjoying looking through the catalog - there are going to be some more SeneGence products finding their way into my makeup back for sure.
Thanks for my long time friend and SeneGence consultant Jalissa Witt Lowry for telling me about the products. Ordering from her was super easy, I just messaged her the products I wanted, she sends emailed electronic invoice that's secure for payment and the products showed up on my door a few days later.
Or join the fun at her LipSense Facebook Group - The Boss of Gloss
If you don't do Facebook, just drop her a line at: jalissabossofgloss at gmail dot com and she'll set you up.
Tuesday, August 8, 2017
Hundreds of years ago, candles were made from beeswax. Over time, those beeswax candles were gradually replaced by tallow (animal fat) candles, and then in the last century by paraffin candles. If you look at the candles in your home, that's likely what you have. But what exactly IS paraffin?
Well, it's made from the goo found at the bottom of barrels of crude oil, which is then treated and bleached with chemical solvents such as benzene and toluene to "clean it up". This is AFTER the stuff to make asphalt is extracted. There's a reason such candles put out soot and smoke when you burn them, along with some tasty carcinogens. To get around that natural "diesel fuel" smell the makers add synthetic fragrance oils, many of which can be toxic if burned.
Then I discovered 100% beeswax candles.
Not only do beeswax candles not put out the pollutants, they also help clean the air, for as the candle burns, negative ions are emitted that clean the air. How? Negative ions are drawn to positive, and positive ions attract and hold on to airborne things such as mold, dust, bacteria, viruses, and odor causing pollutants, and are suspended in the air. The negative ions latch on to the "contaminated" positive ions and weigh them down where they fall to the ground. It's similar to the cleansing of the air you see after a thundershower a negative ionic event if there ever was one.
But LB! You're part Scot! You're a spendthrift! You refinish and reupholster throw away curb furniture and bake your own bread. Those candles are rather pricey!
Home Emergency Supplies - candles are a part of most smart folks ready reserves for a natural disaster or electrical outage. Not only does the beeswax candle burn cleaner, nice in close quarters, but it has a flame that's much brighter than traditional candles, with the same light spectrum as a ray of sun. I keep one in the glove box of my vehicle, in case of an on road emergency requiring a bit of natural light and heat without polluting the cab of the bat truck.
Today's new beeswax candle comes from an Illinois beekeeping family:
The Raines family has been beekeepers for the past 19 years, expanding their business to keep up with the demand for their premium honey. Their hives are placed on family farms across Northwest Illinois and Southwest Il. A small one-family operation they produce some of the tastiest honey I've had in years. Sure, premium honey costs more than store bought but once you try it you'll view store honey like "really bad coffee". There is that much of a taste difference. The Raines honey is pure, raw, and natural with a sweet flavor that comes from local flowers, mostly clover. They never cook, pressure filter or add anything to their honey nor do they use any chemicals in their beehives.
Now I can add a new animal candle around my tub now instead of those Ikea tub o'tealights for ten bucks, which just sooted up my bathroom. These candles produce NO smoke and last SO long, while your drapes, walls, and air stay fresh and clean.
Whether you are a candle lover, a homesteader, someone who loves their "Calgon Take Me Away" candle accompanied baths, or live in an area with power outages, add some pure beeswax candles to your supplies and order up some yummy honey from the Raines family while you are at it. You'll be glad you did.
Saturday, August 5, 2017
I know some of you can't eat soy but for a large part of the population, tofu is a very popular and relatively inexpensive source of protein.
But what to make with it other than my normal smoother of 1/4 block tofu, sparking flavored water, a dash of protein powder and a cup brimming with frozen berries?
Sesame Tofu Chinese Style - if you love sesame chicken or just the sweet tang of a rich sweet and sour type sauce you will love this. For lower-fat you can also bake the tofu instead of frying it in coconut oil. Serves 2.
1/2 cup sugar-free barbecue sauce
2 teaspoons apple cider vinegar
a squeeze of lemon or lime juice
1 teaspoon vegan Worcestershire
1 teaspoon ground ginger
1 teaspoon minced garlic or garlic powder (optional for those that don't do garlic)
1 tablespoon Braggs liquid aminos
1/2 block extra firm tofu
1 teaspoon corn starch
Sesame seeds to garnish
chopped green onion (optional)
You'll want to marinate the tofu, so mix this up first thing in the morning. In a bowl mix the barbecue sauce, apple cider vinegar, juice, Worcestershire, ground ginger, garlic (if using) and liquid-aminos.
Set aside 1/3 of the sauce and cover.
Chop half a block of extra firm tofu into equal sized cubes.
Marinate the tofu cubes in the remaining 2/3 of the sweet and sour sauce.
Leave the marinated tofu and remaining sauce in the fridge until the evening..
The next day add 1 teaspoon corn starch to the remaining sauce and coat the marinated tofu in the mixture.
Either bake the tofu at 400°F on a nonstick sheet for 30 minutes or fry in coconut oil until crispy. Serve with steamed rice and top with sesame seeds and green onions (optional)
Thursday, August 3, 2017
Today I wanted to share one that is going to be a favorite. I found this at a local "non-chain" health food store with a good frozen food selection. At $6.99 it was not cheap but still cheaper than eating my work lunch out at a restaurant.
UDI's overall has a great line of gluten free items (their bagels are awesome) but being a mac and cheese lover, I wasn't sure how good this would be. I looked at some other reviews and they complained about the noodles being too soggy or too dry but their cooking instructions were different than what's on the box now.
First a check of the ingredients. OK, it has eggs and dairy, but NO SOY and NO WHEAT. Yay.
I think next time I'd give it an extra 15 seconds in the microwave as there were a couple bit of cheese sauce that hadn't melted fully but overall the package instructions resulted in a nicely textured pasta.
The pasta: tasted like gluten filled pasta and although the noodles weren't exactly "al dente" they weren't overly soft either.
Cheese sauce - it was very tasty and cheesy, with no chemical aftertaste and LOTS of sauce. It had enough sauce next time I will throw in a 1/2 to 3/4 cup steamed veggies to it for a more filling meal.
Serving Size - for a meal, it serves one nicely, but if you add some veggies, this would make a nice side dish for two people
Nutrition: It's over 450 calories and fairly high in fat (26 grams!) and sodium (450 mg) but for an occasional treat "bachelor" meal with 14 grams of protein when my husband is on the road, I will so be buying this again.
Monday, July 31, 2017
Looking for something to serve at a family outing or take to a party that you can nibble on without guilt? The first time I made this for three friends, they ate the whole bowl - and it was a BIG bowl. We ended up putting the enchiladas I made for the main course in Tupperware for everyone to take home.
It's easy to make but for some chopping, fat free and vegan. If you want to cut the carbs - slice up celery sticks to use as a dip transport mechanism.
Around here it's known as Appetizer Crack
(easily cuts in half measurement wise)
2 cups roasted corn, chilled before blending with other ingredients. (honestly, you can use the Trader Joe's frozen roasted corn and no one will be able to tell the difference)
2 cans black beans - rinsed and drained
2 red peppers
2 green peppers
2 Roma tomatoes - chopped
2 jalapeno peppers, seeds removed and finely diced.
1 cup chopped cilantro. (I'll be honest, I don't like cilantro but I loved it in this dish).
1 medium to med/large red onion - chopped (but not one of those Jabba the Hut sized onions).
juice of 4 limes (if you must use bottled lime juice, try and find the Key West brand, use 8 tablespoons).
2 Tablespoons APPLE CIDER vinegar
1 clove garlic (if you used the minced fresh in the jar, the amount to equal a clove is on the jar, about 2 tsp).
1 teaspoon sweet Hungarian paprika (there's sweet and smoky types, get the sweet)
few grinds of fresh pepper,
1/4 (roughly) teaspoon sea salt
1/2 teaspoon ancho chili powder (I used Penzey's, their stores are in many Midwest cities and you can buy on- line, very reasonably priced). Some stores carry other brands. If you absolutely can't find it, use regular chili powder.
2 Tablespoons honey
1/2 cup extra virgin olive oil
Directions: Wash all the produce well. Chop and combine all the fresh veggies, the corn and the beans. Chill while mixing dressing. Mix all dressing ingredients except the olive oil. In a thin stream, while using a whisk like you mean it, slowly drizzle in the olive oil, whipping it until it is emulsified (if you want to be boring you can use a blender).
Pour over veggies and stir well, chill at least two hours, re-stir and serve.
Sunday, July 16, 2017
Unlike many popular recipes for this dish, I leave out the tomato and garlic (though I might use a little tomato for photo garnish ). You can also leave out the onion if you don't eat onions. The key is using the grocery store avocado (Hass) which are ripe but not so ripe they are mushy. The avocado should yield to a gentle squeeze of your hand. Friends don't let friends buy mushy avocados. If all the store has are hard ones, take them home and put in a bag with a couple of bananas which will help ripen them in a day or two.)
4 medium ripe avocados, halved and pitted
1/2 cup finely chopped white onion
1/4 cup finely chopped fresh cilantro
1 small jalapeño, seeds and ribs removed, finely chopped
3 tablespoons lime juice (about 1 and 1/2 limes)
1/4 teaspoon ground cumin OR coriander
1 teaspoon salt
dash of black pepper
4 dashes hot sauce (optional - I love Scoville Brothers Singing Smoke brand)
Use a spoon to scoop the avocado flesh into a medium sized serving bowl, discarding any browned bits. Promptly add remaining ingredients (except hot sauce) and mash using a fork, or potato masher until it's at your preferred texture. If using hot sauce, gently stir in after mashing - to taste
I often add a pinch more salt, but taste first and add extra salt after.
Store leftovers in a tall narrow container to reduced the top surface area that may brown. Cover well with plastic wrap (note, if you use onions in yours, placing a good chunk on top of the guac will help reduce the browning, though you will wish to remove any small areas that do brown before serving leftover.)
Friday, July 7, 2017
I also had a busy work week and didn't want to fuss in the kitchen OR heat up the stove when it was 90 degrees out.
Crockpot Sloppy Joes!
But I wanted to make a lower fat version that, other than sweetener, had simple ingredients.
I know you can buy a can of the sloppy joe sauce at the store. But have you ever looked at the ingredient list of the most popular brand?
Tomato Puree (Water, Tomato Paste), High Fructose Corn Syrup, Distilled Vinegar, Less than 2% of: Salt Sugar, Dehydrated Onions, Dehydrated Red and Green Bell Peppers, Chile Pepper, Tomato Fiber, Spices, Guar Gum, Xanthan Gum, Dehydrated Garlic, Carob Bean Gum, Natural Flavors.
I think I will pass. This went together as the ground beef cooked and smelled wonderful cooking in the crockpot. You can also make this with cooked lentils, TVP, or Gardein "beef" crumbles for a veggie version.
In a cast iron pan cook ground sirloin or ground turkey breast with 1/2 chopped onion (or a small handful of chopped celery) until cooked. Do not add seasoning as you are going to rinse when done to get rid of as much fat as possible. When meat is cooked, spoon into a colander and rinse thorough under cool water.
While meat is cooking or after mix in a crockpot:
1 and 1/2 cups ketchup (or use tomato sauce if you are cutting back on sugar)
dash of salt and pepper
3 shakes crushed red pepper
1 tsp dry mustard
1/2 teaspoon chopped garlic (optional)
2 teaspoons chili powder
2 Tablespoons sugar
1 teaspoon Molasses
2 and 1/2 teaspoons Worcestershire Sauce
2 teaspoons apple cider vinegar (I use Braggs, with the "mother")
3/4 cup water (note: this makes a fairly "sausy" sauce, if you like it nice and thick reduce to 1/2 cup)
2 Tablespoons tomato paste.
Add in protein/onion mix and a large handful of chopped red, yellow, and green peppers
Cook on low until heated through and the veggies have softened, at least 4 hours. Serve on toasted buns with salad.
Friday, June 30, 2017
Everyone loves pizza it seems - whether it's thin, thick, or Chicago style, regular or gluten free, meaty toppings or veggie. Even while watching your calories, pizza makes a delicious meal, simply request that any high-calorie toppings be applied lightly and consider getting all or half of the pizza with extra vegetables. I also have the pizza cut in squares so I can get some smaller slices out of it and serve on a salad sized plate so it just LOOKS like a have a huge plate of pizza (honest this tip of serving on small plates works).
I also love having leftover pizza, when the local pizzeria has an extra large size on sale. But microwaved reheated pizza is just limp and heating it in the oven dries it all out.
What to do?
Get out your cast iron skillet.
Heat the unoiled skillet on high for one minute. Add pizza slices, making sure there is some space around them. Heat for 2 1/2 to 3 minutes (this was a pizza with medium thickness). Add 3-4 drops of water total to the bare parts of the pan and immediately cover with a heavy lid, turning heat down to medium-low and heat an additional 2-3 minutes. (You'll soon learn what times work for your stove and favorite pizza).
The result of the quick heat on high followed by steam on lower heat while covered is a very crisp perfect crust and moist cheesy pizza. If you want to see more, click on the photos to enlarge.
If doing multiple batches for a family, put finished pizza slices on a cookie sheet, lightly tent with foil and place in a warm, not hot oven
Tuesday, June 27, 2017
Because I love both vanilla and shortbread I immediately snagged a box of CVS brand Abound Gluten-Free Vanilla Shortbread Cookies. I regularly buy the CVS brand of various cosmetic and skin care products and am MORE than happy with them.
Plus I'm a big fan of cookies. Even the sometimes rock hard Dare Coconut ones. But let's just cut to the chase on my personal opinion of the CVS Gluten Free Shortbread Cookies.
The squirrels wouldn't eat them either.
Sunday, June 18, 2017
I've used Shake and Bake coating mix throughout my life on those nights as it's sort of a "comfort food" memory for me that the family likes. I've even made my own DIY version to save money. But there was one Shake and Bake product that was out about 10 years ago I really missed. It was a GLAZE that was honey/mustard. It was really good on chicken and awesome on wings - only to be discontinued. I HATE mustard so the mustard flavor was beyond subtle, to me it tasted more like honey garlic.
I was seriously bummed. My friends even requested it when coming over for cookouts where there would be wings.
Just like regular Shake and Bake you just put the seasoning in the provided bag, moisten your chicken (or veggie protein substitute) and bake until done. Directions are there in English and French.
Friday, June 9, 2017
The Montreal bagel is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, the Montreal bagel is smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven.
Montreal bagels are still produced by hand and are usually baked in full view of the patrons.There are two predominant varieties: poppy seed and sesame seed.
The bagel dough includes egg and honey. Honey is also added to the water used for poaching the bagels before baking. I love honey and understand why jars of honey that are thousands of years old have been found in ancient excavated tombs in Egypt and at one time was considered a form of currency. When bagels are poached in this slurry of sweet honey and water, it adds something magical to the overall chewiness of the Montreal bagel as well as giving it its distinct color and crust.
The bagels are baked in a wood-fired oven which gives them their unique taste and texture, the fire licking each one gently so that each batch has its own unique hue, never overdone, never underdone. I like the handmade part as well, as we know the New York Style grocery bagels are made by giant machines with neither personality or souls (though my mechanical engineer husband would probably disagree).
They are also significantly less in calories, sodium, and sugar than grocery store bagels and a Montreal bagel with a simple smear of cream cheese or sugar-free jam keeps me full until lunch. Although they are available in Chicago, the restaurant/bakery that makes them is a pretty good drive from where we live and parking for my extended cab long bed truck in that very popular shopping and restaurant area is really difficult. So I was SO happy to see that St.-Viateur in Montreal now sells the bagels online to BOTH the USA and Canada. Sure, the shipping was a bit pricey but even so, they were a dollar less per bagel (even with shipping) than the local bakery that makes them and 50 cents less than a bagel with cream cheese at the local donut chain. To order - click on the link below.
St.-Viateur just advertises the poppy seed or sesame seed on the website, but if you call for a quote, they can also ship Whole Wheat, Flax Seed, No Seed, All Dressed, Rosemary & Sea Salt and Multi Grain bagels. (call toll free 1-866-662-2435)
Comparing a very popular grocery store New York Style Brand to the St. Viateur seed bagel.
Calories: 260 120
Fat: 1 gr. 2.5 gram
Carbs 52 gr. 20 gram
Sodium 460 gr. 5 gr (yes, only 5 grams, no salt is added)
Fiber 1 gr. 2 gr.
Sugars 6 gr. 1 gr.
Tuesday, June 6, 2017
Create with some sliced roasted chilled sweet potato, avocado, tomato, a slice of sweet onion (optional), a few sprouts, AND some mayo (or Vegan Veganaise) to which you've added a pinch or two of lemon zest and poppy seed. On a dense whole grain, lightly toasted bread, it's 3 degrees of yummy.
Saturday, June 3, 2017
• 6 medium Yukon gold potatoes, peeled and diced
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced (or substitute celery)
• 3 large carrots, cut into 1/2-inch chunks
• 2 stalks celery, cut into 1/2-inch chunks
• 1 bunch baby turnips, halved or quartered if large
(I also added in a small handful of leftover roasted asparagus)
• 6 cloves garlic, minced (optional)
• Freshly ground pepper
• 1/2 bunch fresh parsley, leaves chopped (stems reserved)
• 1 1/2 tablespoons Worcestershire sauce
• 5 tablespoons unsalted butter
• 3/4 cup chopped veggie burgers or vegetarian protein crumbles (optional)
• 2/3 cup low-fat milk
• Grated parmesan cheese, for sprinkling (optional)
Preheat the broiler. Cover the potatoes with water in a pot; season with salt, cover and boil until the potatoes are fork-tender, 15 minutes.
Meanwhile, heat the oil in a stovetop casserole dish or shallow enamel pot over medium-high heat. Add the onion, carrots, celery, turnips and garlic. Season with salt and pepper and cook until the vegetables brown, 8 minutes. Add 1 1/2 cups cooking liquid from the potatoes to the casserole dish. Lower the heat and scrape up any browned bits with a wooden spoon. Tie the parsley stems with twine and add to the casserole. Cover and simmer until the vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2 tablespoons butter and the chopped veggie burgers and warm through, 5 minutes. Remove the parsley stems and stir in the chopped parsley. Keep warm.
Drain the potatoes and mash with the remaining 3 tablespoons butter and the milk; season with salt and pepper. Place the casserole in a single dish or individual serving side dishes. Spoon potatoes over the casserole (s). Sprinkle with parmesan, if desired. Broil until golden brown, 5 minutes.
Wednesday, May 31, 2017
That makes it easier to slide the burned, slimy mess into the trash while you get pizza. :-)
Friday, May 26, 2017
Most of you have seen at least the lower front of his shirt over a dinner table. For those of you that haven't met him, Partner in Grime is my husband, but also that fellow I share a last name with (trying to look all serious for me, vinegar and yes, he has blue eyes)
Plus, with the tornado sirens going off to our south, I needed something that could get interrupted with no ill effect. Abby was NOT leaving the closet and showed no interest in what I was making.
Champagne Balsamic Chicken - It's not the most photogenic dish in the world, but it was really good. I made it with a champagne balsamic vinegar I picked up at Artisano's the last time I was in Indianapolis and hadn't tried yet. For those that don't live in Indiana, they ship, and if you order something - get a 1 or 2-ounce sample of the applewood smoked salt, ghost pepper salt (hot!) and espresso sugar.
It was pretty simple, cooked on the stovetop in my favorite Red French Oven (you can use any big, sturdy pot.
In the pot mix:
2 Tablespoons olive oil
1/4 cup champagne balsamic vinegar (or any good quality balsamic)
3/4 cup plus 3 Tablespoons chicken stock (or canned broth)
3 generous teaspoons of jarred minced garlic
2 dashes of sea salt
1 bay leaf
1/2 heaping teaspoon mixed dried herbs (I used a mixture of chives, basil, tarragon, chervil and a tiny bit of dill, but just tarragon or basil would work).
a couple grinds from the pepper mill
Add 3-4 skinless chicken breasts and bring to and maintain, a low boil. Cook for 15 minutes, flip chicken pieces over then reduce heat slightly and cook at a gentle simmer until internal temp is 165 F. on a meat thermometer, (around 30-40 minutes for the pieces I had), keeping lid OFF so that the liquid is reduced to better caramelize the chicken pieces, still leaving enough for you to drizzle on other things.
When the chicken is about 160 degrees F., remove the bay leaf, lower the heat slightly and put some bread in the oven. What's good? Popeovers, (Moosewood Kitchen recipe) always good on a cold, blustery day.]
I hope all of you out there are safe, warm and happy and if you're going to play chicken, do it in the kitchen, not with the weather.
OK, I'll come out of the closet for a piece of chicken.
Saturday, April 22, 2017
Hot and Sour Vegetable Soup
3 Tablespoons sherry or rice wine
2 tablespoons cold water
1/4 cup apple cider vinegar
2 tablespoons soy sauce (or substitute coconut aminos for soy, gluten and vegan option)
2 Tablespoons cornstarch
1 ounce dried Chinese black mushrooms
8 cups water
2 Tablespoons olive oil
1/2 chopped onion (or substitute 1/3 cup celery or water chestnut)
1 and 1/2 teaspoons dried ginger
1/4 teaspoon white pepper
1/2 jalapeno, seeds removed and chopped fine
1/2 sweet potato - diced into small pieces
1/2 cup chopped carrots
1/2 zucchini - chopped
1/2 bell pepper - chopped or sliced thin
1/2 cup tofu, cubed or chicken cut into thin strips
a small handful of baby boc choy
8 ounces diced tomatoes (small can)
salt to taste (no more than 1 tsp).
Whisk together the soy sauce, water, rice vinegar, salt, white pepper, and cornstarch in a separate bowl. Set aside.
Heat two cups of the water to boiling and pour over the mushrooms in a dish. Cover with a plate and let rest 30 minutes.
Drain the mushrooms, squeezing out the liquid (save) and cutting off the hard stems.
In a dutch oven heat mushroom liquid and remaining six cups of water to a full simmer
While the broth heats, saute the onion, ginger and jalapeno pepper in a little oil until softened (2-3 minutes). Add sweet potato, cabbage, and carrots and cook covered for 4 minutes (cabbage should be starting to wilt).
Add softened veggies to fully simmering or gently boiling broth. Reduce heat slightly and cook for 5 minutes.
Add the zucchini, bell pepper, and protein and simmer until the veggies are tender the protein cooked through (about 10 minutes).
Add in the soy sauce mixture and cook until soup is thickened (about 7-8 minutes)
Stir in the tomatoes and boc choy, raise heat slightly and bring back to a full simmer.
Stir in sesame oil and serve.<
Friday, April 21, 2017
We do Thai every month but it does get expensive eating out so I tried making curry and it was a hit with my husband who loves it. I'm normally not a big curry fan but I really enjoyed this.
2 – 15 oz. cans light coconut milk
3 Tbsp red curry paste
1 Tbsp curry powder
dash of crushed red pepper
1 tsp ground ginger
1 tsp garlic powder
1 teaspoon of brown sugar or honey
a dash of salt
15 oz. can pineapple chunks, well drained
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1 large chicken breast diced
rice as a side
Cook the rice, as directed. I cook mine in a tray that sits inside my steamer and it's always perfect.
In a large saucepan, whisk the coconut milk, curry paste, curry powder, crushed red pepper, ginger, garlic powder sugar or honey, and salt.
Stir in the pineapple, bell pepper slices and pieces of chicken. Cook until the chicken is done (about 20 minutes). Taste and add more crushed red pepper if you wish it "hotter".
Makes four generous servings.
Serve with rice.
Friday, April 14, 2017
1/4 cup coconut flour
1/4 teaspoon baking powder
dash of salt
splash of vanilla extract
Ghee is a class of clarified butter that originated in ancient India and is commonly used in South Asian, Iranian and Arabic cuisines, traditional medicine, and religious rituals. Ghee is prepared by simmering butter, which is churned from cream, skimming any impurities from the surface, and then pouring and retaining the clear, still liquid fat, while discarding the solid residue that settled on the bottom. It packs a lot more health benefits than butter. I make my own.
3/4 cup RAW cashews (not roasted)
3 Tablespoons nutritional yeast (I think it's made of ground up hippies) and is Vegan and full of nutrition
3/4 teaspoon Penzey's roasted garlic powder (or your favorite garlic powder)
1/4 sea salt
Pulse in a food processor or powerful blender until the consistency of cheese (for me - pulsing a few seconds at a time for a minute).
For an afternoon snack, some Kitchfix grain-free granola, made with nuts, coconut oil, and shredded coconut, with a coconut milk yogurt.
Then time to curl up with a friend's book that Amazon delivered today. Her delightful pet blog is
Foley Monster, Pocket, and River Song