Archive for August, 2009

rainbow_soup

When I first saw this soup, I actually thought it sounded like watery rabbit food. And cinnamon? In a SOUP? Blech!

I have to say that I was pleasently surprised that this turned out to be so delicious! It’s very cheap and easy to make, and ideal for low-carb diets. Any noodle fans out there can place about a cup of pre-cooked egg noodles (or a pasta of your choice) in there for some extra goodness. Also, the recipe says to add pre-cooked chicken or turkey near the end, but I cut up two chicken breasts, and just cooked them for about ten minutes in the first stages of the soup (celery and onions).  This soup will also cover most of your ‘colour groups’ of vegetables, using easy to find veggies like celery, carrots and red pepper.

Ingredients:

  • 1 medium onion (2 1/2 inches in diameter), chopped
  • 2 large stalks celery, chopped
  • 4 cloves garlic, pressed
  • 1 medium red bell pepper
  • 1 cup chopped carrot (you can use chopped pumpkin, if available)
  • 1 heaping Tablespoon sweet paprika
  • 3 teaspoons turmeric
  • 1/2 teaspoon cinammon
  • 1 bay leaf
  • A little hot sauce
  • 1 15 oz can tomatoes, chopped
  • 1 large leaf of chard, about 1 and 1/2 cups – can use spinach or other dark leafy green – cut into thin strips
  • 10 oz frozen green beans (or fresh)
  • Salt and pepper
  • 5 cups stock or broth (I like vegetable or chicken Better Than Boullion – but watch the saltiness)
  • 1 Tablespoon olive oil

Preparation:

1. In a large soup pot, put oil, onion, and celery. Cook on low heat for 5 to 10 minutes to develop more sweetness in the onion.

2. Add garlic and turn up the heat to medium. Cook for a minute or so and add the peppers and carrots. Cook another minute or two and add the spices. Stir and cook until fragrant — another minute or so.

3. Add tomatoes and stock, and simmer for 15 minutes. Add frozen beans and chard and simmer for another 5 minutes or until the beans are cooked. If adding cooked cubed meat such as chicken or turkey, add at this time.

4. Adjust seasonings.

This recipe was originally from About.com. I just slightly modified it. :3

This recipe is coming straight out of Syrana’s secret stash.  It is a party and family favorite, and I hope you enjoy it too.  It’s quick, easy, yummy, and healthy.  The recipe is adapted from one I found at kraftfoods.com a few years ago.

Prep Time: 15-20 minutes

Total Time: Approximately 5 hours and 45 minutes (most of that is fridge chill time)

creamyjello - ingredients

Ingredients:

  • 1 1/2 cups boiling water
  • 1 8-serving size package (or 2 4-serving size packages) of Strawberry Banana Jell-O
  • 1 1/2 cups cold water
  • 1 tub (8 oz) thawed Cool Whip
  • 1 cup chopped strawberries

Directions:

1. Boil 1 1/2 cups of water.  (This can be done in the microwave – put on high for 3-5 minutes, varies by microwave)

2. Pour Jell-O mix into a bowl.

3. Stir boiling water into Jell-O mix for at least 2 minutes or until completely dissolved.  (I prefer a whisk)

4. Stir in cold water.

5. Refrigerate for about 1 hour and 15 minutes (or until slightly thickened)

6. Gently stir in 2 cups of whipped topping with a wire whisk until well blended.  (You can use all of the tub or save some for a topping – up to you)

7. Refrigerate for about 15 minutes or until thickened.  If running a spoon or the whisk through the top does not leave an impression, then refrigerate until it does.

8. Chop strawberries.

creamyjello - add fruit

9. Stir strawberries into the creamy mixture.  At this time, you can either keep the dessert in the bowl or pour it into a 6-cup Jell-O mold.

10. Refrigerate for 4 hours or until firm.  Unmold (if still in the bowl, leave it, it’s fine).  Top with remaining whipped topping.

Notes and Variations:

I highly recommend using fresh strawberries.  I usually make this dish with fresh strawberries, but have tried it with frozen.  It still tastes fine, but the texture and presentation seems nicer with fresh fruit.

Feel free to experiment with different Jello flavors and fruit combinations too!

To make this even a little more healthy, try lite or “free” whipped topping.

Honey_Mustard_Sunscale_Salmon

One of the most enjoyable – yet tedious – things to do when there’s questing downtime is fish. I know I’ve seated my cowhide down for hours on end, letting the seclusion of the water and chirping of songbirds whittle the time away. I can’t say I’ve caught anything of interest, but a nice fellow hanging out on the Upper Rise showed me how to make this.

I had started making this recipe awhile back, but have recently modified it to my own tastes. This salmon is delicious, healthy, and very easy to make. You can oven-bake this, although I would highly recommend grilling this bad boy. Salmon is a great cut of fish to eat, as it is lean, and very high in omega-3 fatty acids, which are essential to the healthy development of the brain.

Honey Mustard Sunscale Salmon

Ingredients:

  • 1 medium-large fillet of salmon (frozen is fine, although fresh is always best♥)
  • 2 tablespoons olive oil
  • 2 teaspoons oregano
  • 1-2 cloves minced garlic
  • pinch of salt and pepper
  • 2-3 tablespoons honey mustard
  • 2 teaspoons lemon juice

1) In a medium-sized bowl, combine all ingredients to form the marinade. Place the salmon flesh-side down (if there is still skin/scales), cover with plastic wrap, and let marinade in the fridge for a minimum of 1 hour.

2) Oven directions: Get a small baking pan and line it with tin foil. Preheat oven to 425 degrees F. Bake salmon for 10-12 minutes.

Grilling directions: Heat up grill (I use a George Foreman countertop grill because I’m in an apartment. Works like a dream.), and cook salmon for 8-10 minutes. Remove from heat immediately.

3) Serve your salmon with a generous helping of steamed vegetables or spinach and mushroom salad. Enjoy your guilt-free and nutritious noms!