Ice Cream? 3*

I made ice cream.  Without an ice cream maker.  It is made of over ripe bananas.  I was surprised at how good it was and how much it actually looked just like ice cream.  I found this recipe via Pinterest, it linked back to Katie at hercampus.com

 

I took 6 over ripened bananas and sliced and placed on baking sheet and put in freezer.  Twelve hours later they were good and frozen.  I placed them in the food processor and pulsed them, adding a few drizzles of 2% milk.  I also added 1/2 t vanilla and pinch of nutmeg and 1 T of truvia and then blended until it looked just like icecream.

 

 

It was very good, and a great starting point for experimenting.  Next time, I will leave out truvia and try a touch of honey, and perhaps some nutella or peanut butter.   The options are endless.  Frozen strawberries, any fruit really.  Chocolate syrup.  I am really looking forward to playing with this recipe.  I gave this 3*, my husband said 2* with lots of potential.  The idea of healthy ice cream, just does not excite him like it does me.  (-:

 

Eat Well

Be Well

Zuppa Toscana, 5*

This is a very hearty and tasty soup.  My husband said it was the best soup he has had.

 

I adapted this recipe from one on AllRecipes.com

If you like the zuppa toscana at Olive Garden, you will love this rendition.  It is a bit healthier, as there is no cream.

 

 

3 Italian sausage links

3 slices bacon

4 medium potatoes, peeled and thinly sliced

1 large onion diced

4-5 cans chicken broth

1 t crushed red pepper

1 T minced garlic

1 cup of milk

1 T cornstarch

1 T brown sugar

pinch of nutmeg

1/2 bunch of kale, stems removed, julienned

 

In a heavy dutch oven, cook the bacon and sausage, crumbling to small pieces as it cooks. When no longer pick, drain and set aside.  Remove drippings from pan except for 1/2 T.  Saute the onions in the drippings til beginning to caramelize.  Add the minced garlic, cook a minute or two until very fragrant.   Pour chicken broth into dutch oven, with onions and garlic.  Add sliced potatoes, bring to boil.  Cook until potatoes are tender, approx 20 min.  Reduce heat.  Mix cornstarch and nutmeg into the cup of milk, stir well.  Add to broth mixture, bring to boil to thicken.  Add brown sugar.  Stir in cooked sausage and kale.  Heat til kale is wilted.  

 

Enjoy.  If you prefer thicker, you can use less stock and more potatoes.

 

I love the Zuppa Toscana at Olive Garden.  This was BETTER.  We gave it 5 *

Biscuits, flaky, delicious, gluten free 5*

I think I have made the prefect gluten free biscuit.  My husband says that they are just as good as biscuits made with 'real' flour.  I think they are divine.  Whether dipped into a stew or soup, or spread with butter and honey.  Delicious.

 

1 1/8 cup King Arthur gluten free flour

1T baking soda

1/2 t salt

1/4 t xanthum gum

5T butter

3/4 cup milk

 

Preheat oven to 400

Makes 5, 3" biscuits or more if you like your biscuits smaller

 

Mix all dry ingredients in a medium bowl, I just use a whisk until well combined.

Cut the butter into small bits,  about the size of half a grape and add to flour mixture.

Using your hands, blend the flour and butter bits, smashing the bits between your fingers, into the flour. Stop when bits are just under pea size.

Using a fork, blend in the milk, stirring as little as possible, then turn dough out onto a board with a little flour sprinkled on it.  Barely working the dough at all, bring it together with your hands, and press until 1/2" to 3/4" thick.  Cut with a biscuit cutter to the size of your liking.  I like 3" biscuits.  Place them on an ungreased baking sheet and bake for 18 - 20 minutes, until lightly browned.

 

While they are still warm, I carefully split them and place a tab of butter in each one.

They are delicious with stews or soups, or even used as a shortbread in strawberry shortcake.  My favorite is just a bit of butter and honey.  I give these biscuits 5* on a scale of 1 to 5.

 

Be well

Eat well

 

 

Roasted Cauliflower and Asparagus soup 3.75*

This soup is amazing!!!  Very hearty and filling.  I adapted this recipe from one I found on Pinterest that originated from http://foodiejulie.wordpress.com
 

 

3 cans of chicken broth (or vegetable broth)

1 potato (peeled and cubed)

1 head cauliflower (cut into small mid size flowerettes)

1 lb asparagus cleaned and cut into 3" - 4" lengths

1/2 onion sliced, thick slices

1 T minced garlic

2 T olive oil

1/4 t chipotle powder

fresh cilantro

salt / pepper

Preheat oven to 400

 

Toss potato, cauliflower, onion, olive oil, garlic, salt, and pepper, in a big bowl until oil and s/p evenly distributed.

Spread out on baking pan and roast for 20 minutes, then stir in asparagus and roast for 10 minutes more.  Set aside.

 

Bring broth to simmer, add roasted vegetables.  Simmer covered for 15 minutes, until all veggies are tender. 

Remove from heat and stir in chipotle powder and then blend with an emulsion blender til smooth. Cover.

Make croutons:

3 slices sprouted wheat bread, cubed

2 T olive oil

1/4 t ground thyme

salt / pepper

Toss all ingredients in a small bowl, spread out on baking sheet, bake  @ 400 for 10 minutes, or until crisp and lightly browned.

 

Ladel soup into bowls, top with cilantro and croutons sprinkled on top.

My husband said this was too thick to be called soup, but agreed it tasted delicious.  He gave it 3.5*, I gave it 4*

Eat Well

Be Healthy

Kale, Walnut and Goat Cheese salad, 4*

 

There was no recipe for this one. My DD2 said that this was what she was making for dinner, so I jumped on the bandwagon. ME TOO.

Kale, roasted walnut, dried cranberry and apple wood smoked goat cheese.

1 bunch curly green, 1/2 bunch curly purple Kale
1/3 cup walnuts, roasted at 400 for 5 min.
1/3 cup dried cranberries
2 oz applewood smoked goat cheese
1/2 t sea salt

Delicious.

I cleaned, and cut away the stems on the kale, sprinkled with sea salt and massged the kale until it was reduced about by half.

 

here is the kale after massaging for 5 minutes.



Olive oil and balsamic dressing:

2/3 c olive oil
1/4 c balsamic vinegar
1 t honey mustard
2 T honey
salt and pepper to taste. 

Add all to a small bowl and wisk well.

I tossed the prepared kale with 4 T of the dressing dressing and let sit for 20 min.

Add dried cranberries, roasted walnuts and chunks of goat cheese and toss lightly. More dressing if needed.



We had this with roasted sweet potato fries. Sweet potatos are good for you in so many ways, here is a small excerpt from healthdiaries.com


Antioxidants
High in both vitamin A and vitamin C, which are invaluable for the prevention of many different types of cancer.
Anti-Inflammatory
Sweet potato has anti-inflammatory properties thanks to the vitamin C, vitamin B6, beta-carotene, and manganese it contains.
Arthritis
Sweet potatoes are rich in beta-cryptoxanthin, which has been found to help in the prevention of chronic inflammatory diseases such as rheumatoid arthritis.

2 medium sweet potatos
1 T minced garlic
1 T olive oil
1/4 t chipotle powder
1/4 t cinnamon
1/2 t sugar
salt and pepper to taste

Peel and slice the sweet potatos. Toss with olive oil, garlic, salt, pepper, ground chipotle, cinnamon and sugar. Roast at 400 for 40 minutes. Stir after the first 20 min.

 

 After 40 minutes

Our dinner, on a scale of 1 to 5 stars, we gave it a 4.  (-: 

 

Eat Well

Be Well



Food Journal

I love to cook.  My husband was a chef in his earlier years.  We like good food.  I am always on the look out for a new recipe, but seem to not have any skills in remembering where I put the recipes or how I tweaked them to our tastes.  This blog is what I hope to be a journal, to document our explorations in food, our successes as well as our disasters.  I hope to find that this will be a resource to me and my family in the years to come.  If it should happen to maybe help someone else out along the way in their food explorations, then even better. 

Eat Well

Be Well

Healthy... Kale Caesar salad, 5*

Healthy eating.  That is the plan for the new year.  Less processed foods, more fresh salads.  This is a kale caesar salad.  I had never tried kale, I thought it was in the same class as grass clippings from the lawn.  Then I tried it.  OMG.  This is one delicious salad.  Kale is so hearty, fresh and clean tasting. It is also very nutrious.  Here is WebMD's take on Kale:

http://www.webmd.com/food-recipes/features/the-truth-about-kale

"Kale is a Nutritional Powerhouse

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus."

and in my opinion, it tastes amazing.

I adapted a recipe that I found via Pinterest, it originated from
http://www.twobluelemons.com/search/label/Kale

Here is my version.

Kale Caesar Salad, served as a main dish, 2 -3 servings, 4-6 as a side

2 bunches Lacinato kale
2 slices of sprouted wheate bread , cut into 1" cubes
1/2  T olive oil
fresh Parmesan cheese
1/2 t sea salt (for kale)
salt and pepper

Organic Caesar dressing

To make the croutons: heat oven to 400, toss bread cubes with olive oil, salt, and pepper. Spread out on baking sheet and bake for 10 minutes, or until lightly browned and crisp.

Prepare the kale: Pull the leaves off of the stems, and wash with cold water.  Dry kale and then julienne.  Place in a large mixing and sprinkle with sea salt.  Massage the kale between your fingers.  You do not have to be delicate, as the kale can take it.  This helps break down the fibers of the kale, making them easier to chew and digest.  The volume of the kale will be reduced by 1/3 -1/2 when done.

Toss the kale with your caesar dressing.  Let the salad sit for 20-30 minutes, to allow the dressing to further break down the kale. 

When ready to eat, sprinkle with fresh parmasean and croutons. 

My husband said this one was a keeper, so I am giving this recipe 5 stars



Photo from Twobluelemons.com via Pinterest

 

 

Eat well

Be well