Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Tuesday, December 15, 2015

Ramen



Ramen rules the roost in our house.  I bet we make it twice a week. It is a dish everyone in our family will like and slurp up.  I rarely hear grunts, moans or words of displeasure of what we are having for lunch or dinner on these nights.

Our recipe for this dish is simple.  We use Japanese ramen noodles that I buy from Mai's (our local asian store in town) and use a vegetable broth seasoned with Tamari Sauce (gluten free soy sauce).  I have also thrown in a spoonful of miso soup base for added flavor. We include carrots, green onion, red onion and mushrooms.  We have also added: zucchini, hard boiled eggs, meat (if our guest eat meat), and celery.

Honestly, you can add anything you want to your ramen bowl.  The broth is a blank canvas and you can fill it up with what your family enjoys.  Make it your own. This is just what we do because its quick and makes the kids happy.  The kids don't want fancy or sophisticated.  It took me a while to figure this out but I am finally catching on to this whole parenting thing....kind of.

In fact, we eat ramen so much in our house during these cold and rainy days that I invested in a set of Ramen bowls.  I love them.  I tried to buy them all a bit different. I love how they all work together with their own vibrant patterns showing off their own ramen noodles.  I paid about $14.00 a piece for them.  I have no idea if this is a good deal or not...but, they have been used a ton in the last month we have owned them.

A few weeks ago Cory brought home a selection of ramen noodles.  I am not talking about the prepackaged/all in one ramen noodles that sell for 5/1.00.  These are ramen noodles sold like Italian pasta noodles.  We tried fresh, frozen and dried.  They were from 5 different countries.  To be honest, the differences were minor but we kept going back to the Japanese brand as our favorite.  The taste and texture fit with what our expectation of a ramen noodle should be like.

The kids could care less...they just want ramen noodles.

The Japanese ramen noodles were the most expensive so beware of price.  They all have different price points and different ingredients.  Some were made with 2 ingredients and others had 5-6.  If this is important to you then read the labels.

Ramen
This is enough for 4 bowls.  The amounts will vary based on how many bowls you are preparing.  We usually plan on one cup of broth per bowl.  People are here for the noodles..LOL

4 cups of broth-vegetable, beef, or chicken
1-2 tablespoons of Tamari or Soy Sauce
1/4 cup of sliced red onion
1/2 cup sliced celery
1/4 cup green onion
1/4 cup sliced carrots
1/5 cup sliced mushrooms

optional additions are: meat, hard boiled egg, zucchini, or what ever you want

1.  Cut vegetables into small slices, dices or pieces.  Add to broth.

2.  Heat broth to very hot.  We never boil the broth.  Keep broth very hot until vegetables are tender.

3. In a separate pot bring desired amount of water to a boil (see noodle instructions).  Add noodles and cook.  Drain and add to individual bowls.  Our noodles take about 6 minutes to cook.

4.  Add broth and veggies to noodles.  Add any other toppings to your ramen bowl. Serve.

This is a version where we used larger rice noodles and added fresh cilantro.  Keepin' it different!





Tuesday, October 27, 2015

Tomato Soup #dairyfree #vegan


If I have to pick one recipe that has quickly become our favorite for this year it is this tomato soup.  My entire family LOVES it.  I make it at least once a week.  

We have named this Isabella's Tomato Soup because she is the one that request it the most.  Last week I taught her how to make it as part of our Friday Cooking Class.  Isabella is becoming quite the culinary student.  I have enjoyed teaching her about the basics of cooking, the health benefits of cooking from scratch, and the time together in the kitchen.

This recipe is dairy free and I have made it with all types of dairy free milk: rice, almond, soy and coconut milk.  We really like the coconut milk the best.  I use the full fat and the soup is very creamy and dreamy.


We use a combination of fresh and canned tomatoes.  I think the texture and flavor from using the two benefits from having a variety of tomatoes.  

It is quick!  We whip this soup up in about 20 minutes.  I try to let it simmer for a few minutes but I usually have a handful of people asking me, "is it ready yet?" every few minutes.  The soup is great the next day too.

Tomato Soup #dairyfree #vegan
Makes 4 servings

1/4 cup red onion, diced small
1 tablespoon Italian Parsley, finely minced
2 teaspoons oil of your choice, to sauté onion
2 tablespoons flour
2 cans Organic Diced Tomatoes
2 cans Organic Coconut Milk
1 teaspoon garlic powder or garlic paste
salt and pepper to taste


 1.  Heat a small pot with oil.  Add onion and cook for 3 minutes.  Add garlic and parsley, salt and pepper.  Cook over heat for 1 minute.

2.  Add tomatoes and coconut milk.  Do not drain juice from tomatoes.

3.  Stir together.  Using a hand held blender stick, puree soup until smooth. See picture below.  It will be light pink and as it cooks, the color will change to a beautiful orange red.  If you don't have this, then add to a blender and puree and return to pot.


4.  Heat soup until thick.  I don't usually boil this soup.  Once the soup is thick, I turn the heat down and let it simmer for 15 minutes.  Taste and season according to your family's needs.

5.  We serve this with homemade croutons.  Store any leftovers in the refrigerator.














Saturday, September 13, 2014

Ham and Vegetable Lentil Soup



A chill is in the air. Our mornings are greeted with the smell of the great outdoors as we bust open our windows and take in the fresh morning breeze.  Inhaling the change that is on its way.  We sense that Fall is here.  It is gently knocking at the door.  We are listening.  We are desiring it.  I want the cool days of autumn to consume our afternoons with visits to the beach and the park.

My family has always found the turning of the seasons to be a refreshing change.  Fall is by far our favorite.  Change is good.  The summer season is remembered fondly as we embrace the cool breezes, the changing leaves and the anticipation of what the next few months have in store for our family.

Fall is the time that we visit local attractions, go camping more often and ride our bikes with such vigor that we wish this time of year would last forever.  Until it gets colder and the air is heavy with the impending snow that will soon fall.  The anticipation of even colder weather is almost too much for my kids to endure with the anticipation of snow angels and missed school days.

Now.  We must enjoy what we have now.  Now our weather is perfect.  Have I mentioned it is my favorite time of year?

With the chill in the air I find us yearning for soup.  Hearty, rustic soup that comforts our empty stomachs and warms our freezing hands.  Soup that gives you a fleeting thought of summer as bright vegetables float to the top, fighting for their chance to be seen and showcased.

I love soup that simmers all day on the stovetop. I welcome the smell in our home.  It is one more reminder that the weather is cooling and change is fresh in the air.

My suggestion for this soup is to use a meaty ham hock.  I saved ours from this summer and froze it. I left plenty of meat on the bone.  I knew that I would use it in a soup and wanted there to be a piece of meat in every spoonful.

I start the soup early in the morning and let it slowly simmer all day.  I occasionally taste it as the water reduces and becomes richer in flavor. I add the necessary seasonings to make it just right for my family.  I try and let the stock reduce by half.  This may take 8-10 hours depending on how you have your stove set.  I am home all day so I can watch it all day to make sure the stock is not simmered away leaving you with a dry pot.  Adjust the recipe to fit the desires of your family.  Omit the vegetables you do not like but add in the vegetables you have on hand or enjoy the most.

This type of soup is one that you can give and take from.  I like having these types of recipes in my collection.  They are good basic recipes that you can fiddle with based on the ingredients you have on hand.

Enjoy the change of the season in your own area.  Do you welcome the change from summer into fall with such glee as we do?

I would love to hear from you.


Ham and Vegetable Lentil Soup 
Serves 4-6 people

1 meaty ham hock (see note above)
10-12 cups of water
2 large carrots, peeled and sliced
2 celery ribs, sliced
1 small zucchini, diced into medium pieces
1 cup of green beans, whole or cut into 1" pieces
1 1/2 cup black lentils or any color that you have on hand
1 teaspoons garlic powder
1 teaspoon onion powder
salt, to taste
pinch of fennel seed
2 teaspoons fresh basil, finely chopped
2 teaspoons fresh thyme, finely chopped


1.  In a large stock pot add all ingredients.  Turn stove to medium high to bring water to a boil.

2.  Reduce heat to low and simmer all day for 8 to 10 hours or until stock has been reduced by half.

3.  Stir and taste soup periodically and adjust with more salt if needed.  Lentils should be very soft and add to the thickness of the soup base.

4.  Serve soup immediately or portion for lunches and quick dinners for the week.

Written by Sherron Watson



Friday, June 20, 2014

Tortellini and Sausage Soup




I love making homemade pasta for my family.  I made these little tortellini's in March for a magazine shoot.  We were sharing ideas for taking our lunches to school or work.  

I shared several kid friendly recipes but I also wanted to have an easy adult recipe.  I make ravioli's all the time and decided to make these cute little "belly-button" filled pastas to add to a broth-based soup. I kind of get tired of eating creamy soups and this was nice to have a soup base that was slurp-able.  Although I don't recommend slurping your soup at work--just sayin'.

I know that filled pasta is tricky for those that eat gluten free.  I have found, at Whole Foods, they carry a gluten free filled pasta in the cheese section.  I have not tried it yet but my friends have and they think it is wonderful.  The texture and flavor are both good.  If you don't have a recipe that you use at home I would suggest this as an alternative for this recipe. 

If you want to make your own gluten free wrappers for the tortellini, here is a recipe you can try.  I am working on my own version of a gluten free pasta to make stuffed raviolis and tortellinis. That recipe will come out next week--so check back.


Making homemade pasta is fun and the filled versions are not hard to master.  Time consuming?  A little bit but if you plan the time then it won't be a problem.  The kids love to help make pasta so this is a fun family friendly activity to do together.

Make the homemade pasta only if you want and desire to experience that part of the soup.  Otherwise use your favorite store bought filled pasta.  Do what fits your schedule and family dynamics.



Tortellini and Sausage Soup

Makes 4-6 servings

2 large sausage links, I use the ones from Whole Foods--usually a spicy variety.
1 tablespoon extra virgin olive oil
1/4 cup red onion, diced
3 cloves garlic, minced
1/4 cup green bell pepper, diced small
4 cups chicken broth
1 can diced tomatoes, drained
1 cup fresh baby spinach 
2 cups uncooked tortellini (fresh or frozen/store bought or homemade)
Salt and pepper,to taste

1/4 cup fresh basil, optional
grated parmesan cheese, optional

1.  In a medium frying pan add olive oil. Turn heat to medium.

2.  Cut sausage links into 1 inch pieces.  Cook in oil until done.

3.  Remove sausage pieces to a paper towel and set aside. Add diced onion and bell pepper to oil (add more oil if needed).  Cook for 3 minutes, add garlic.  Continue cooking for 1 more minute. Be careful to not burn the garlic.

4.  In a medium stock pot, add broth, diced tomatoes and the vegetables from above.  Bring to a boil.

5.  Add tortellini and cook until pasta is cooked through.  Time will vary based on whether you are using fresh or frozen pasta.

6.  When tortellini is done, add sausage pieces and fresh spinach/kale.  Stir and let set for 5 minutes.  The spinach will wilt in the hot broth.  

7.  Serve immediately with grated parmesan cheese or store in air tight containers for up to one week.

This was an image for the lunch article I wrote.  This little cup held about 1 1/2 cups of soup.

Written by Sherron Watson


Tuesday, November 19, 2013

Easy Black Bean and Sausage Soup



It is finally soup weather in Maryland.  Our family LOVES soup and the truth is we don't really need cold weather to enjoy it in our home.

I needed a quick dinner and canned black beans were eye balling me in the cupboard.  I buy canned beans to have on hand for emergency situations, like when our power goes out for a week or two. Unfortunately it happens more than I would like to say.

The chicken sausages just seemed like the perfect addition once I included them to the black bean soup.

Speaking of perfect additions, I will take this time to share some cute baby pictures of Finnley.  She is a joy to have included in our family.  To see my older children interact with her brings a smile to my face.

I will say though, going anywhere with our clan is weird.  I never imagined myself with four kids and when we go to the mall or out to eat, we are big group; especially when two of our kids are adults.  I wouldn't change it for the world, in fact,  if I were younger I would have another one.


I love my family and kids. To me there is no other job I would prefer to have occupy my time and energy.  I enjoy writing about food and taking pictures of food but I will have lots of time throughout my life time to devote to such things.  My kids are only with us for a very short time.

This soup recipe was shared in Capital Style Magazine and so I shot this ingredient picture.  I love that the recipe is simple, healthy and taste like a gourmet bowl of deliciousness-rich, thick and full of flavor.




Easy Black Bean and Sausage Soup

Servings: 4-6 bowls
Prep. Time:  10 minutes
Cook Time:  1 hour

2-15 oz. cans black beans, drained and rinsed
2 -16 oz cans of chicken broth
1 pound of smoked ham hocks (usually two hocks)
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

3 Chicken and Cilantro Sausage Links (optional)
3 cups of prepared rice (optional)
Toppings:  diced tomato, avocado, sour cream, grated cheese, cilantro

1.  In a large pot add the first 9 ingredients.

2.  Bring soup to a boil and then let simmer for 1 hour.  The soup will thicken, veggies will cook and any meat on the ham hock will fall off.

3.  Remove ham hock bones.  Using a potato masher, mash soup a few times.

4.  In a sauté pan, heat a small amount of oil.  Slice the chicken cilantro sausages and fry on each side.  Add to the soup.  Serve.


**To stretch the soup, it can be served over rice.  Top the soup with your favorite toppings.


Monday, February 11, 2013

Ox-tail Soup


The local dairy that I purchase my milk, eggs, butter and meat from had Ox-tail.  To be honest, I have heard of it but never used it.

I decided to try a few packages and make Ox-tail soup.  I felt like a pioneer saying "ox-tail soup" throughout the day.  I don't know why, other than to me, I think it sounds like an old recipe and something the pioneers or ranch hands would have eaten along the trails in the wild west.

Yes, I do have an active imagination...LOL

I did some homework and found out how I should best prepare this beef (it's not Ox anymore unless you have a direct source to purchase Ox, it will be beef).   I used this resource HERE to help me decide the best route to prepare the meat.

I decided to make a soup and use my slow cooker.

The meat is tender, but needs to be cooked a long time.  If you don't do this it will come out stringy.  The bones make a wonderful beef broth for the soup.  I would plan on 2-3 ox tail bones per bowl.

The family enjoyed this simple recipe that warmed their hearts and cold bodies during this cold time of year.

Recipe:  Ox-tail Soup
Prepares enough soup for 4 adults

4 cups of water
2 teaspoons of beef stock granules (2 cubes of bouillon)
2 pounds of Ox-tail (estimate-8 pieces)
oil to brown meat
4 small potatoes, peeled and quartered
3 carrots, peeled and cut into 1 inch pieces
1 large red onion, diced into big pieces
2 teaspoons minced garlic
salt and pepper to taste

In a frying pan heat oil.

Brown each ox-tail on both sides and place into bottom of slow cooker.

Add remaining ingredients.

Cook on low for 8-10 hours.  Meat should be tender and vegetables soft.  Taste to season.

I served this with cornbread.  The soup is great as leftovers too.  ENJOY!



Written by Sherron Watson

Thursday, January 24, 2013

Purple Potato Soup #Superbowlfood #Ravens




Football has been in my blood from the time I was a kid; sitting on my grandfather's knee watching the game every Monday.  My grandmother in the kitchen and the family planted in front of the TV. It was tradition.

When I married Cory he was not a sports fan and through the years I drifted away from watching the sport.  I played a lot of tennis and so we were drawn to the Grand Slams of the tennis world.  I would read the sports page and try to stay up to date with coaches and players but I soon ran out of time once my kids came to read the paper, much less the sports page.

We have lived in some pretty awesome cities with great teams:  Seattle and the Seahawks, Denver and the Bronco's and the Dallas Cowboys in Texas…ever hear of these teams?  Sure you have.

It was not until me moved to Maryland that my husband, after 25 years of marriage, decided to watch football.  Last year our first game together was the Patriots vs. Ravens.  We were bummed they lost but since it was our first game we did not have too much invested in to their loss.

This year though was a totally different story.  We became bigger fans--face paint, purple hair and even purple food managed to get into our line up.

It was like a crazy woman was unleashed inside of me when we started watching this year;  I LOVE the game of football.  I know it's rough and not for everyone, but to me, it is exciting.  Getting to know the players and each of their weaknesses and strengths bonds a person to the team.  I missed it.  It did not take me long to jump right back into stats, coaches and team members.  The difference is that the coaches and players I watched as a child are now the sports announcers calling the play by play action for the viewers and those listening on the radio.  Names that I grew up with-- Jimmy Johnson, Mike Ditka and Dan Marino--just to name a few, are older and wiser, like myself.  I am a legend in my own mind, like the players and coaches then and now. 

It's electrifying to see how a quarter back can lob a ball and place it perfectly into the hands of the receiver, like Torrey Smith.  My favorite is watching Jones receive the ball from a kick off and run it down, yard after yard, passing the other team as they try and stop him.  I can't forget Ray Lewis and those short runs.  Flacco passes him the ball and he goes for the first down. Each time he finds himself at the bottom of the pile.  On more than one occasion I have had to even yell at the TV, thinking I was helping him run the yards down the field….run Lewis run!

I made this soup for a local magazine that is coming out in February, our wedding edition.  The soup is beautiful and looks lovely on the table; of course, this was before we beat the Patriots last weekend.

SUPER BOWL XLVII here we come!

I really wanted the 49er's to win.  I wanted these two brothers, Jim and John Harbaugh,  to make history and have their teams play against each other for what may be a great family moment for their parents, spouses and kids.  Can you imagine being the parents?  To have them win on the same day, to make the cut, must have been an exhausting and thrilling Sunday afternoon for them.

When making this soup, you need to remember that the color is found through out the potato but the skin will make the soup a deeper  purple it is also where the nutrition is found.  I chose to keep the purple skins on and you can see in the pictures the pieces of dark purple.  I asked my family if it bothered them and they said no.  If this is an issue for you, then go ahead and peal them just knowing that your soup may be lighter in color.  I would also suggest using a Vitamix or Blendtec (I don't own either of these machines);  they will puree the potato and skins.  I used a regular blender.

As the big day approaches I am planning out our party for February 3, 2013.  It will consist of grape jello for the 5 year old, grape soda for the teenagers, purple potato soup for the adults and a whole table full of finger foods.  We love dips and finger foods on game day.

I will list a few of our favorites that can be found on the blog:

Purple Potato Chips

Jalapeno Popper Dip

Pizza Dip

Steak Spring Rolls


Broccoli Bites


Artichoke and Goat Cheese Mushroom Caps


Avocado Fries


Gyoza

Puff Pastry Buffalo Appetizer


Caprese Salad on a Stick


Reuben Dip

Maryland Blue Crab Dip


The purple potato, it turns out, is quite good for you.  I did some searching and learned that the benefits of eating them can add value to your diet by adding valuable antioxidants.  I found this article helpful in learning about them a bit more, I hope you do too.   GO HERE.

I served the soup in a set of espresso cups that I bought at an antique store. They were the perfect size for a sip or two and the little handle allowed them to be consumed without a spoon.  I also served a cold asparagus spear in each cup along with a piped sour cream heart.  You may want to consider something other than the heart on game day, maybe #1 or and "R" for Ravens.

The final note about this soup is that it can be made thick or thin.  I used the water that the potatoes were boiled in to blend the soup, added the few extra ingredients and to thin the soup,  I added cream.  The more cream you add the thinner and lighter purple the soup becomes.  We preferred ours to be creamy and thick.


Recipe: Purple Potato Soup


1 small bag of purple potatoes, washed and quartered

2 cups of water

2 cups chicken broth

1/2 cup of red onion, diced

1/2 teaspoon of minced garlic

1/2-1 cup of heavy cream

Salt and pepper

Garnish: sour cream, asparagus top, chives, parmesan cheese, bacon, etc....

In a medium pot, add water and chicken broth.

Add purple potatoes and red onion. Bring to a boil and cook until tender.

Puree potatoes/onions with garlic and water/chicken broth until smooth. If using a blender, be very careful about adding hot liquid and sealing the lid. I suggest, tilting the lid, cover the top with a kitchen towel and slowly start blender.

While blending, add enough cream to achieve the consistency you desire.

Taste and season with salt and pepper. I always find it needs more salt than you would think.

Store soup, until ready to use, in an air tight container.  To reheat, simmer on the stove until warmed through.

Asparagus spears were easy to make. I added them to a microwave safe bowl with an inch of water and laid the spears on the bottom.  Cooked on high for 4 minutes.  Ran them under cold water, cut them to the size I needed, sprinkled them with salt and stored them in the fridge until I needed them.  Do not over cook them or they won't stand tall in the serving bowl.

The sour cream was placed in a bag with the corner snipped and piped onto the hot soup right before I served them.



Written by Sherron Watson











Wednesday, November 14, 2012

Cannellini and Turkey Meatball Soup #worlddiabetes


Today, November 14th, is World Diabetes Day.  November is Diabetes Awareness Month.

It is a day that we as a collective group of individuals, who support diabetes research and know people who are affected by the disease, to rally together and offer our support and love.

Diabetes is a world issue.  More and more people, including children, are learning that they have diabetes.  We have come a long way in understanding why some people will and do get diabetes.  In some cases we can alter our diets and this can improve the situation.  

I am grateful that I am able to participate along with 40+ other bloggers and share a healthy recipe.  Our hostess is Carolyn from All Day I Dream About Food.  She has set up a special link party so that all of our recipes can be found in one place.  On top of that she is giving away a BLUE KITCHENAID MIXER…so exciting!!!

I am not a doctor nor do I have diabetes, this is just my experience with two family members.  

Growing up,  the word diabetes was just that, a word.  I don't remember ever hearing  phrases like "we need to watch the sugar in our diets" or "we should eat less bad carbs".  I never heard the word diabetes until I became an adult.  I did not know that certain foods were prohibited and that changes needed to be made or you could get sick.

As my grandmother got older she developed issues with diabetes. I watched my grandmother continue to eat or rather sneak treats.  She would have things hidden through out her kitchen and bedroom.  She was in denial for a long time.  She eventually did not have a choice and had to listen to her physicians to make some changes.  She was prescribed medication and learned to alter the way she ate.  It did not happen over night and she fought it for a long time.    Diabetes hits closer to home for me now.  My Mom is young.  She is 65 and must make some changes in her diet and with her weight.  She has, for years, filled her meals with bad carbs, sugar, soda pop, candy and sweets.  The over loading has caught up with her and now she is faced with some decisions.  

Change is hard, especially with food.  

I took my Mom to New York this past summer.  I don't live by my Mom and so I was not fully aware of how close to a diagnosis of the disease my Mom was until we were in the financial district.  Between high rises and busy traffic streets I turn to find that she is shaking, turning white and on the verge of passing out.  Her sugar had dropped.  She has hypoglycemia.  Hypoglycemia is an indicator of a health problem.  In my sister and I 's mind we already knew what the health problem was and I am pretty sure my Mom did too.

Having dealt with similar issues myself,  I understood what we needed to do.  We found a cool place for her to sit and I went and bought several snacks that she could eat.  With in minutes she started to feel better.  It took her 30 minutes to feel well enough for us to continue our visit to the city.  I was worried. 

This scared me.  I saw first hand what she had been dealing with for a few years. When we returned to my home in Maryland we tried to understand what she needed to do next.  The writing was on the wall for us.  I bought her snacks to carry with her at all times and we learned that she needed to eat more frequently.   I was glad that I  could monitor what she was eating and together we could  help her understand the healthier diet that she would need to consume.  I had 8 more days before she left my house and I wanted her to see that, if done right, she could feel better.  We talked about her going straight home and making the call to get checked for diabetes.  

I was worried.  I was seeing her future.  I was seeing my kids without a grandmother.  I was being selfish because I wanted her to be healthy.  I wanted her to buy the kit to check her blood. To stay on top of how she was feeling.  I wanted her to talk to a nutritionist to help her with her diet.  I wanted her to stop eating crap food.


I wanted to scream…CHANGE DAMN IT!  Please, change so you will be around longer and not die.

I know enough about diabetes to understand that you can live a full life if treated properly and the right steps are taken to find balance in your diet.  My comment above is iterated with a level of frustration. I know my Mom and her situation and so I do worry.  She has struggled for years to get the weight off, she is a stress eater (usually sweets) and she enjoys sweets.  Change is needed, but will it happen?

I can't make my Mom eat the right foods if she does not want to.  She must make the change not me.  It's hard being a family member and watching someone deal with diabetes and the onset of diabetes when they are not willing to accept that they have or could have it.  She did go home and had the test done.  She was counseled that she was border line diabetic and that changes needed to be made.  A few months later she started a treatment of medicines.

In writing this I understand that the only person I can influence and change 100% is me.  It starts with each of us.  We must listen to our bodies.  We need to stop pretending that fast food restaurants, processed food and that exercising is not vital to our health.  I believe it is.  We must become aware and do something.  I made the change.  I stopped eating wheat, I don't eat processed food on a regular basis, I exercise so I don't allow myself to get over weight.  I have experienced several episodes where my sugar dropped and that was all it took.  I felt awful during those times.  I knew immediately when I started feeling this way what my future would look like, I had watched my Mom and Grandma go through similar episodes and I refused to take that road. If my genes dictate it, I still could get diabetes, but I am trying to do everything I can with my diet to prevent this from happening.

It took three generations in my family for someone to finally say enough was enough.  I will not stop suggesting ways that my Mom can improve her diet.  To encourage her to fight through the urges of eating junk food in place of whole foods. To exercise even if it is only 10-15 minutes a day.  Changes can be made with help and support.

The efforts of such organizations as the International Diabetes Federation and American Diabetes Association help bring education, research and support groups to all of those suffering and learning to live with diabetes or those issued with caution to change before a more serious action is required.

The opinions expressed here in this post are mine, a daughter who is frustrated.  I love my Mom with all my heart and I just want the best for her.  My research into this disease has just begun.  I hope to learn more through the other post that are being shared today.  Awareness is a wonderful thing.

If you have symptoms of diabetes  or suspect that you might, go talk to your healthcare physicians. Try to stay on top of it or in front of the disease before it's too late.  I believe early detection and monitoring is one of the keys to success.

If you have been advised to cut back on sugar and carbs, then seek out a support group, do the research and make it a priority to get better and feel good again. 

I will say it again, change is hard. I know.  Keep fighting and surround yourself and your family members with support, love and hope.

 

This is an easy recipe with healthy ingredients.

Recipe:  Cannellini and Turkey Meatball Soup
Servings: 4

Meatballs:
Makes 32 small meatballs
1 pound ground turkey
2 teaspoons of minced garlic
1/2 teaspoon of salt
pepper to taste
1/4 teaspoon of dried thyme
2 tablespoons finely diced onion
1 egg
1/3 cup of almond meal (optional)

Soup:

1 box of low sodium chicken broth (32 ounces)
1 can of canellini beans, drained and rinsed
1/4 of a red onion, sliced thinly
1 carrot, sliced into small thin rounds
1/4 teaspoon of dried oregano
meatballs (see recipe below)
2 cups of bok choy, spinach leaves or chard, rinsed and cut into 1 inch wide strips
shredded Romano Cheese for topping soup (optional)

To make meatballs:  Preheat oven to 375.  Combine all of the meatball ingredients.  Using a cookie scoop, scoop meatballs onto cookie sheet.  Bake for 12-15 minutes for small bite size meatballs.  If you chose to make them larger you will need a longer bake time.

To make soup:  In a large pot add chicken broth, beans, onion, carrots and oregano. Bring to a boil.  Let simmer for 6-8 minutes until carrots are soft.  Add meatballs and your choice of greenery (bok choy, chard or spinach leaves).  Cook for 5 minutes until greenery is wilted.

Serve soup garnished with Romano cheese.

   




Monday, March 19, 2012

Beef Noodle Soup



If I had to eat one style of food for the rest of my life it would be a toss-up between Italian and Asian. 

 We love the flavors of Japan, Korea, and Thailand.  I don't eat a lot of Chinese food because everything I like is fried…LOL  

I love rice and noodles.  I love soups.  We love the flavors of soy sauce, fish sauce, hoisin sauce, spicy, sweet and salty.  These are the flavors that I find when we cook Asian meals.  

I always feel good after eating a meal like these because they are not heavy and usually have a ton of veggies.

This soup can be made without noodles too.  In fact, I usually make the noodles separate and add the noodles to each bowl and then pour the soup over it.  The broth is the best part, in my opinion, and so when the noodles are all gone and the veggies have been fished out…I still keep the broth and have it for a quick lunch the next day.  No need to waste the tastiness of this yummy soup.

The broth is what always remains the same and the veggies or meat change base on what I have on hand.  You are seeing two sets of pictures from two different days of preparation.  You can really customize this dish to what you and your family enjoy.




Recipe:  Beef Noodle Soup

1 package of Asian noodles.  I use the Ho Fan (Vermicelli)  These work best for us.  You can use any rice noodle that your family enjoys.

2-3 cups of meat.  I have used chicken, shrimp, and beef in this recipe with excellent results. I usually don't mix the three types of meat, but you could if you like that combination.

10 cups of beef broth  It sounds like a lot, but our family loves this soup and we eat it for two days.

1/3 cup of soy sauce
1 tsp. fish sauce

1 head of bok choy

5 cups of veggies:  carrots, celery, bell pepper, onion, mushrooms, garlic, or anything your family enjoys.

cilantro for garnish


Prepare your noodles according to the package.  Read your directions for the noodles.  Depending on which noodles you buy they have different preparation methods and this can mess you up if you have to let your noodles soak for 30+ minutes.

In a large pot, add your broth, soy sauce, and fish sauce.  You will want to taste your broth to make sure the flavor is to your liking.  Some like more fish sauce and soy sauce.   I have given you the minimum recommended amount.

Cook your meat.  I have used ground hamburger, sliced flank steak, grilled chicken or precooked shrimp.

Prepare all of your veggies :

Carrots: sliced or shredded
Mushrooms: sliced or whole
bok choy: I leave about 3 inches of white rib and then slice the leaves in 1-inch strips.
onion: sliced or diced
garlic: minced
bell pepper: diced

Throw these veggies and your meat into your hot broth.  Stirring occasionally to mix the things that float to the top of your pot.  This should cook for about 15 minutes.

In a soup bowl, add your noodles.  Top with broth and veggies.  I like to serve mine with cilantro if I have it on hand….it tastes amazing!

ENJOY



Tuesday, March 13, 2012

Minnesota Wild Rice Soup with Mushrooms and Spinach



We have had the best weather this week…today we were over 70.  That is awesome in my book.  We actually never really had a winter in Maryland.  A few dustings of snow and cooler temperatures in the 30s at night but nothing like what we have experienced the last 24 years living in Colorado, Illinois, and UT.  

Wind, snow, blizzards, whiteouts and more snow! Not this year though…Yippee Skippee!

So why would I make soup on one of the nicest days we have had this 2012 year?  It's simple

We love soup.

My family is not picky about only eating soup when it's cold.  We like it all year long!  

Today I also made traditional Irish soda bread.  I used the recipe from Baking Sheet .  Click on the name and it will redirect you to their site.  It turned out really good and it was so simple to make.

I have fallen in love with the flavor and texture of Minnesota Wild Rice and try to use it often.  I already had the mushrooms and spinach that HAD to be used today and so this soup was created.  I think we all went back for seconds and thirds were out of the question because we ATE the WHOLE POT!

Soup and my Soda Bread.

Recipe:  Minnesota Wild Rice Soup with Mushrooms and Spinach

5 cups of Chicken Broth
3 cups sliced fresh mushrooms
1/4 cup of sliced green onion
1 tsp minced garlic
3 T. butter
1/2 cup flour
1 cup of milk
1 cup of cream
1 1/2 cup of fresh spinach
2 cups of Minnesota Wild Rice
Salt and Pepper to taste

Prepare your wild rice first.  It takes at least an hour for this type of rice to be ready to use.  Follow the directions on the box.  I only used 2 cups of the rice but you can certainly add the whole 3 cups if you like.

In a large pot warm chicken broth.

In a saucepan melt butter.  Add garlic, green onions and mushrooms.  Toss to coat with butter and cook for 5 minutes.


Add flour, salt, and pepper to mushrooms and stir.  Cook over heat for a few minutes.


 Add mushroom mixture to broth and stir.  Add milk and cream and stir.  Your soup will thicken as it gets hotter and hotter.  I did not boil mine and turned off the heat right before this stage.

 I added the fresh spinach and let the hot soup cook the spinach.  Let it sit for about 5 minutes and your spinach should be soft and wilted.

Wednesday, February 8, 2012

Asparagus Parmesan Soup




It's no secret that we love soup.  I have been making this easy and quick soup for a few years now.  I have tried substituting broccoli instead of asparagus and it does not work, in my opinion.  I keep thinking I want to try carrots, cauliflower or zucchini…one of these days I will give it a try.

A couple of things to note when making this recipe.  If you are going to use a blender, REMEMBER that you never close the lid on a hot liquid.  It will explode and this can be very dangerous.  I usually set my blender speed to low, fill the container about 1/3 full and put a towel over the top…just in case.  Once the liquid has become smooth and creamy, then I increase the speed to high for a few seconds.  This soup will need to be blended in batches. I don't want anyone burned.

This soup is wonderful when served with warm bread.






Recipe:  Asparagus Parmesan Soup

2 bundles of asparagus
2 cups of chicken broth
salt to taste
dash of pepper
1/4 tsp. of garlic powder
1/4 tsp. of onion powder
1/2 cup of cream
1/2 cup of Parmesan Cheese, grated

Steam your asparagus using whatever method you prefer: stovetop or microwave.  In a blender, add a small amount of soft asparagus and chicken broth.  Blend until smooth.  This may take 2 or 3 batches.

Add the blended soup to a medium-sized pot. Add your spices: salt, pepper, onion powder, and garlic powder.  Taste and add more spices depending on your taste buds.

Warm your soup to very hot,  but not boiling.  Add the grated parmesan cheese and stir until cheese is melted.  Add your cream and stir.  Again, bring soup to a temperature of hot (steaming) but not boiling.

Serve immediately.  Store leftovers in the fridge and rewarm to eat again…we don't usually have leftovers.

UPDATE:  3-5-2013--I made this today and did not have chicken broth so I used 2 cups of the water that I used to cook my asparagus.  Instead of steaming them I added them to a microwave-safe bowl with 2 cups of water and cooked for 8 minutes.  I slowly added the hot asparagus water to the blender.  It did require a bit more salt than the original, just taste and add as necessary.

Thursday, October 6, 2011

Kraut and Brat Soup


I love Oktoberfest.  In every city we have lived in, we have always tried to attend these fun festivals, and not just for the beer.  In Oregon, the event was quite large in Mt. Angel and I have memories going back 30 years of attending.  It was a place to have great food, hear wonderful polka music, buy all the dried flowers you could imagine and spend time with my family.  We loved it!

Our kids have had a lot of opportunities to attend various festivals with our travels.  This is one that they always love to attend (and the greek and Japanese)…we just love diversity and traditions!  LOL

When we heard of this festival coming to Annapolis, we definitely wanted to attend.  It is our first one on the East coast.  I have to admit, it was different and smaller.  I was looking for more authentic artwork, crafts and a "feel" of the culture.   I realize that we may not have a large German community in our area and so we enjoyed what was offered.  The food was great, especially the red cabbage…OH, MY….very tasty.

I have listed below some tidbits of Oktoberfest and some word translations for the food items.

It is one of the most famous events in Germany and is the world's largest fair, with more than 5 million people attending every year. The Oktoberfest is an important part of Bavarian culture, having been held since 1810.  Copied from Wikipedia.

Oktoberfest Bavarian hats (Tirolerhüte)
These drunk patrons are often called "Bierleichen" (German for "beer corpses")
Hendl- chicken
Schweinebraten-roasted pork
Schweinshaxe-grilled ham hock
Steckerlfisch-fish
Würstl-sausage
Brezn-pretzel
Knödel-potato noodle
Reiberdatschi-potato pancake
Rotekraut-red kraut
lederhosen-traditional Men's shorts
Dirndl -dresses worn by the women


In celebration of our attending this fest, I made one of our favorite soups: Kraut and Brat Potato Soup.  I have been making this soup for years.  I am sure it's not an original creation but my family loves it.  Over the years I have learned a few things to really enhance the flavors.  First, you must buy a really good sauerkraut.  I only use the stuff in bags.  If you can make your own even better.  If you want to have an excellent broth, you must add the kraut juice.  You get the tart flavor in every bite.  Secondly, you must fry the kraut before adding it to the soup and then you should add all the juices from the pan.  This again, adds a richness to the flavor.  Thirdly, it's always better the next day.  I don't know why it just is!

This was a booth of 100 different hot sauces.  Every bottle had a different name.  WOW




Isabella and Rye attended the festival and were able to enjoy themselves too.  Rye picked up this really cute owl hat and Isabella made a hedgehog.  Arts and Crafts are a sure way to ensure a 4-year-old has a good time.


I have never seen a raw oyster bar at an Oktoberfest before, but hey, we do live by the bay and people here love their seafood!  I had to pass on this. I could not bring myself to eat raw oysters from a street vendor…call me paranoid.  It just did not feel right.

Recipe:   Kraut and Brat Potato Soup

4 cup chicken broth
2 cups of water + kraut juice
1 large potato, cubed
1 c. onion, diced
½ cup of celery, diced
½ cup carrots, shredded or sliced
 1 T. oil  for sauteeing
salt and pepper


½  cube butter

 ½ cup flour
 1 ½ cups of milk
 1 cup cream

The amount of sauerkraut and sausage you add is a personal choice.  We like a lot so we would add the maximum listed.  If this dish is new or the flavors are new for you, you may want to add the minimum and taste.  You can always add more if you LOVE it.

1-2 cups of drained sauerkraut
2-3 Bratwurst sausages, remove casing  

In a large pot, add water and broth.  In a 2 cup glass measuring device, add the juice from your bag of kraut.  Fill the measuring cup to the 2 cup line with water.  You want an equivalent of 2 cups with the combination of the water and the kraut juice.  Keep in mind, the more kraut juice you use, the stronger and more intense your flavor will be.  You can also just use water for the whole two cups.  

Set your heat to medium high and bring water, broth and juice to a boil.  While this is heating up, add your diced potato and carrots to the pot.  

In a separate sauce pan, start your brats.  I remove the casing from the sausage and fry until well done.  I like to see a crispy edge to my brats. 

In another fry pan, saute your onion and celery in the oil.  Add the kraut and let it all get nice and fried, again, I like a little bit of color in my kraut to show that it has been cooked.  Combine your sausage to your veggies and set aside until you are ready to add to the potato/carrot mix.


In a small sauce pan, add your butter and melt.  Add the flour and cook for 1-2 minutes.  Add your milk and cream.  Cook until nice and thick.

Once your potatoes are soft and ready to go, add the veggie/meat mix and milk/cream/flour to your boiling water.

Reduce heat and stir.  If you want your soup thicker you can make more of the roue mixture.  I personally don't like chunky soup so for our family the thickness is perfect.

I have already stated above the flavor of this soup gets better the next day, but you can eat it right after making it too.  ENJOY!




Donut Breakfast Casserole

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