Minestrone

Every week we have produce delivered from a little store up the street.  We shall call her Connies because that's the name of the little store.

Every Monday is like Christmas around here.  Natalie and I anxiously await the arrival of the produce delivery truck.  What will be in our little box this week?  What glorious meals will we discover with our week's ingredients?

We could always go and sneak a peek at the website to find out what they will lovingly package up for us but, I mean really, that's no fun.  We like the element of surprise.  Yes, we lead pretty lame lives here in Missouri and there's often not much to look forward to.  But, we will always have our Monday produce delivery.

Our ears perk up as we here him round the corner and truck up the hill towards our house.  We rush to meet him at the door with big smiles and grab the box from his hands and rush to the kitchen.  We pull out the scissors and tear in to the box to discover our glorious organic fruits and vegetables.

We are often met with broccoli, cauliflower, eggplant, oranges, apples, bananas, the list goes on and on.  We giggle with excitement as we lovingly lay each item out on to the kitchen island.  Ideas pop into our head and sometimes the ingredients are eaten at that very moment.  Others are lovingly packaged away in to the fridge where they will soon be thrown in to a new recipe.

This evenings dish was chock full of fresh veges just the way I like it.

Minestrone
Yields: 12 servings

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Ingredients:

• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth (vegetable broth if you're making it vegetarian)
• 2 cups water
• 1 (8-ounce) can tomato sauce
• 1 (24-ounce) can crushed tomatoes with basil
• 1 (24-ounce) can whole tomatoes
• 1/2 cup red wine (optional)
• 1 (15-ounce) can kidney beans, drained
• 1 pound fresh green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• salt and pepper to taste
• 1 (24-ounce) box rotini pasta
• 2 tablespoons grated Parmesan cheese for topping

Instructions:

1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
2. Add chicken broth, water and canned tomatoes, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
3. Fill a medium saucepan with water and bring to a boil. Add rotini and cook until tender. Drain water and set aside.
4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

Cooks Note: 

1. This recipe makes a shit ton of soup!  We had it for dinner two nights and I froze the rest. 
2. Serve with French bread to sop up the left-over soup.

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Servings: 1 bowl

Calories:   445

Total Fat:  5.3 g

Cholesterol:  1 mg.

Sodium:  293 mg.

Protein:  20.2 g.

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Winter Beef Stew

Old Man Winter seems to have settled in, finally.  We have had some wild and crazy weather this winter.  My Geraniums bloomed up through December and I can still harvest my herbs from the garden.  We have had some extraordinarily warm days here where the kids actually slip on a pair of shorts.  It's been glorious and I could totally see myself living it up in a 4-season warm weather region of the U.S.  My birthday is in December but I should have been born during the summer time because I am a warm weather gal through and through.

I loathe winter time.  I am one of those people that puts on a sweater when it hits 70.  I wear layer upon layer of clothing and it drives my hubs crazy when he goes to put his cold hands on me and he can't seem to find his way through the layers to my bare skin.  If it's cold and gray outside I leave my blinds closed and turn on all of the lights as to not be reminded of the cold and dreary day.

The only good thing that can come of a cold and dreary day is a bowl of Beef Stew and a glass of red wine.  It makes me feel all warm and fuzzy.... or maybe that's just the wine.  No matter, it's a good thing!

Beef Stew
Yield: 8

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Ingredients:

• 2 lugs olive oil
• 3 stalks celery, roughly chopped
• 1 bag frozen mixed veges
• 1/2 bag frozen green beans
• 1/2 bag frozen pearl onions
• 1 T Onion, Onion - Tastefully Simple or Onion Powder
• 1 T Lawry's Season Salt
• 1 T heaped flour
• 1 lb. beef stew meat
• 2 C. beef broth
• 1 C. dry red wine
• 1 t. dried rosemary
• 6 oz. long grain wild rice

Instructions:

1. Heat oven to 350 (or you can simmer on the stove top if you wish).
2. In a dutch oven over medium heat; saute mixed veges, green beans, pearl onions, Onion Onion, Season Salt and garlic in olive oil for about 10 minutes.
3. Add meat and flour and stir to coat.
4. Add red wine, beef broth and rosemary. Bring to a boil.
5. Simmer on stove for *2 1/2 hours or place in oven for *2 1/2 hours.
6. *Add long grain wild rice a 1/2 hour before the end.
7. Serve alongside crusty french bread to sop up the leftovers.

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Servings: 1 bowl

Calories:  397

Total Fat:   9.7g

Cholesterol:  67 mg.

Sodium:  1145 mg.

Protein:  29.1 g.

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The Case of the Mysterious French Fry

 

Today, I have a story to tell you about a stupid criminal hubby.  Sit back and enjoy the read!

It all started around mid-afternoon when this girl - played by moi, decided that she had better whip up some dinner.  She had to teach yoga that evening and Luke (Natalie was home sick) had piano lessons so it had to be something that her hubby could easily heat up (he's kitchen inept - or so he claims) for everyone when they arrived back home from piano lessons.  

She searched her freezer(s) and fridge high and low for any form of meat that would feed a family of four.  Alas, all she came up with was a package of bacon.  Her search went to her pantry and she came out with a bag of potatoes.  Hmmm, what ever could this girl create with potatoes and bacon for the helpless kitchen inept?  Think girl, think!  That's when the light bulb went on!  Baked Potato soup.  You have just experienced my geniusness in action!

This girl slaved over the stove for hours (I may be exaggerating) whipping up this gorgeous Baked Potato Soup.  She played the situation in her head.

"I arrive home from yoga and the family is waiting for me on the couch.  As soon as I walk in the family bursts out into cheers and they run over to me and lift me up on their shoulders and jaunt around the house with me.  They gently lower me down and get down on to their knees and kiss my feet and thank me and praise me for the delicious meal I provided for them while I was away.  They present me with a trophy that has a gold plaque that reads - Best Mom in the Whole World!"

That's not the way the story went though.  She arrived home and nobody was around.  Hmmm, maybe they are downstairs.  She walks downstairs and they are in the office playing computer games.  They don't even bother to turn around to look at the girl, "Hey guys, did you like the soup?" she asks.  The hubby replies, "Yes, you are such a good cook!  I put everything away in the fridge." (proof he's not entirely kitchen inept).  Hmmm, that was a weird reply.  "Why did you say that?"  the girl asks.  No reply - blank stare at the computer screen from both boys.  Suspicious behavior,  noted.  

She moseys upstairs and heads over to the fridge to make herself a glass of water.  She steps on something small but noticeable.  Hmmm, what's this?  She asks herself.  She bends over and picks up the foreign object and begins to examine it.  It's about 1-inch in length and it resembles a McDonalds french fry.  "Where did this come from?" the girl asks herself.  "We didn't have McDonalds today and the house was just vacuumed." - yes the girl often talks to herself.  She looks in the trash can, nothing.  She looks over at her daughter who is engrossed in her TV show and asks her if the boys ate the soup when they arrived home.  She doesn't know.  The girl finds her way downstairs again and confronts the boys.  "So, how was the soup?  Did you like it?  Did you put the bacon and cheese on top?" she asks.  "Oh yes, it was so good.  We piled the bacon and cheese all over it.".  Uh huh.  "Can someone please tell me why I just stepped on a McDonalds french fry upstairs?"  Looks of terror wash over the boy's faces.  The girl has their attention now!  Giggles ensue and their faces turn the shade of ketchup (that they probably dipped their fry in).  "What!  What are you talking about?  It was Luke's fault.  He wanted McDonalds and I wasn't going to argue with him."  "What!  That's not true, daddy!"  Hysterical laughter continues.  The girl isn't laughing.   They went to great lengths to hide their insolent behavior.  They ate in the car so Natalie wouldn't see them.  They disposed their evidence in the outdoor trash can.  But somehow, someway this lone french fry found it's way in to the house and on to my kitchen floor.

Busted!

Baked Potato Soup

Yield: 8 servings

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Ingredients:

• 8 slices Bacon
• 1 medium onion, diced
• 3 (14.5-ounce) cans chicken broth
• 5 potatoes, baked, peeled, and diced
• 1 t. dried parsley flakes
• 2 cups fat-free half & half
• 1 cup sharp cheddar cheese, grated
• 1 cup low-fat sour cream
• Salt & pepper to taste
• Garnish: 
• 1 T. 2% shredded cheddar cheese
• 1 T.  low-fat sour cream
• 1 T. chives

Instructions

1. In a Dutch oven cook bacon until crisp, remove and crumble, reserving drippings.
2. Saute onion in bacon drippings until tender.
3. Stir in flour and cook for one minute, stirring constantly.
4. Slowly add chicken broth; cook, stirring constantly until thick and bubbly.
5. Add potatoes, parsley and half & half; cook for 10 minutes.
6. Stir in cheese and sour cream. Garnish with cheese, bacon, chives and sour cream. 

Adapted from Paula Deen - at Group Recipes

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Servings: 1 bowl

Calories:  350

Total Fat:  15.0 g

Cholesterol:  36 mg.

Sodium:  884 mg.

Protein:  13.4 g.

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You Say Tomato, I Say Tomahto

I know what you're all thinking!  Everyone's doing Tomato Soup.  But, I have a surprise for you - Savory Monkey Bread!  If the Savory Monkey Bread didn't go so damn well with the soup then I would skip the whole tomato soup for you.  But, this tomato soup helped me to use up a lot of the basil that was lingering in my garden.  So, being the nice person that I am, I am sharing this with you in hopes that you too will be able to use up all of the basil lingering in your garden.

We start with 3 lbs. of Roma tomatoes

We cut them in half and drizzle olive oil, kosher salt and pepper all over them

We lay them out on a baking sheet and roast them for 45 min.

Your kitchen will smell fabulous!

Go pick all of the basil in your garden and some thyme if you have any.

Throw the roasted tomatoes in the pot and simmer for about 40 min.

Run the soup through the foodmill and serve hot or cold

Roasted Tomato Basil Soup

Yield: 6 - 8 servings

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Ingredients:

• 3 pounds ripe plum tomatoes or Roma tomatoes
• 1/4 cup, plus 2 T. good olive oil
• 1 T. kosher salt
• 1 1/2 t. freshly ground black pepper
• 2 cups chopped yellow onion ( 2 onions)
• 6 garlic cloves, minced
• 2 T. unsalted butter
• 1/4 t. crushed red pepper flakes
• 28 ounces canned whole tomatoes with their juice
• 4 cups fresh basil leaves, packed
• 1 t. fresh thyme leaves
• 1 qt. chicken stock or water

Instructions:

1. Preheat the oven to 400 degrees.
2. Toss together the tomatoes, 1/4 cup olive oil, salt and pepper.
3. Spread the tomatoes out on to a baking sheet and bake for 45 minutes.
4. In an 8-quart stockpot on medium heat, saute the onions and garlic with 2 Tbsp. of olive oil, butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste the seasonings. Serve hot or cold.

Adapted from The Barefoot Contessa Cookbook

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Servings: 1 bowl

Calories:  161

Total Fat:  11.9 g

Cholesterol:  9 mg.

Sodium:  1674 mg.

Protein:  3.0g.

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Stay tuned for tomorrow's post of Savory Monkey Bread!  You won't want to miss it. 

Sneak peek!

Hair on Your Chest Vegan Bean Chili

I love exploring my town and finding new little shops and grocers!  I have just recently discovered two new grocers in my area.  One of them has been around for 25 years, Nutrition Stop.  How did I never know they existed?  Have I been living in a bubble, you ask?  Why, yes, yes, I have been living in a bubble.  Well, not literally but I have stayed home with my kids for almost 13 years now.  I could tell you where every park and swimming pool is around this town.  I can easily carry on a conversation with anyone ages 1 - 10.  Any older than 10 and I just embarrass myself.  "Do you need to go pee pee?", I ask my soon to be 13 year old.  "Get your sockies on if your feet are cold.", I exclaim to my HUSBAND.  You all know what I'm talking about right?  Please say you can relate!  Well, this year I have left the house and started my yoga training and I am now having conversations with real live adults!  I'm learning about the adult things around my town.  I just discovered another fabulous find right down the street from me, Connies Green Grocer!  All of their produce is organic, they have local farm raised meats and all natural grocery items.  I'm super psyched!  I know, I mentioned meat.  You see, I hate to put the Vegan label on myself because I believe that meat is important in our diets as human beings.  That said, it will be limited for me.  So, no worries omnivore Deelicious Sweets fans, there will be recipes with meat.  Just not this one.

Hair on Your Chest Vegan Bean Chili
Yield: 8 servings

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Ingredients:

• 2 T. olive oil
• 1 green bell pepper, chopped
• 1 jalapeno, seeded and finely chopped
• 2 - 3 cloves garlic, minced
• 1 small yellow onion
• 2 T. chipoltle chili powder
• 1 t. coriander
• 1 t. cumin
• 1 t. basil
• 1/4 t. cayenne
• 1 (16-ounce) can diced tomatoes with juice
• 1 (16-ounce) can tomato sauce
• 1 (16-ounce) can kidney beans, rinsed and drained
• 1 (16-ounce) can black beans, rinsed and drained
• 1 (16-ounce) pinto beans, rinsed and drained
• 1 small bag of frozen corn
• 12 ounce bottle But Light
• 3/4 t. Franks hot sauce
• 1 t. vegan Worcestershire sauce
• salt and pepper to taste
• Fresh or dried parsley to garnish

Instructions:

1. Add the olive oil to a large dutch-oven over medium heat. Add the green pepper, jalapeno, garlic, onion and seasonings. Cook and stir until onions are translucent, about 5 minutes.
2. Add the remaining ingredients and bring to a boil. Turn heat to medium-low and let simmer for about 30 minutes.

Cooks Note:  Feel free to dial down some of the heat. Your kids will appreciate it! I serve my chili with peanut butter sandwiches. What do you serve your chili with?

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Servings: 1 bowl

Calories: 349

Total Fat:  6.9 g

Cholesterol:  0 mg.

Sodium:  992.7 mg.

Protein:  16.5 g.

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Speaking of "adult" time, this is how I spent some of my day today. 

Me in bridge pose on a bridge!

Jenn in side plank pose!

Me in warrior II pose!

~ Enjoy!

Corn Chowder - Vegan and Non-Vegan Versions

Has it been a week since we went "vegan", yet?  I think so.  Well, in that week, 3 have succumbed to meat.  I am the only one left.  We have all succumbed to dairy when I saw Ben and Jerry's was on sale.   While I haven't missed dairy per say, I couldn't pass up Ben and Jerry's.  My family has not been happy with the meals I have been putting on the table this past week.  I have made a huge variety of meals for breakfast, lunch and dinner and only one or two have been a hit.  They are not very happy supportive campers.   I, myself could continue this way of life but it would be a lot easier for me if I lived by myself.  Please don't be disappointed in me if you come across a blog post in the near future that includes meat.  My family is looking at me like I'm a turkey leg and I am scared for my life!  If you notice I haven't posted in a while please come check on me.  They are turning into cannibals!  Oh gosh, I hope they aren't reading this....

This is a veganized version of the Corn Chowder.  I make this Corn Chowder every fall.  It's my families absolute favorite.  It wasn't the same this year as I veganized it but it was still very good and better yet, it was super healthy and lower in fat using this version.

Corn Chowder - Vegan and Non-Vegan Versions
Yield: 8 - 10 servings

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Ingredients for Corn Chowder:

• Tempeh sausage crumbles - recipe follow or 1 lb. pork sausage
• 6 medium potatoes, peeled and cut into bite size pieces
• 2 cups water - see note
• 1 t. marjoran
• 2 (15-ounce) cans corn, drained
• 2 (15-ounce) cans cream corn
• 12 oz. soy milk or 12 oz. evaporated milk

Ingredients for Tempeh Sausage Crumbles

• 1 (8-ounce) package tempeh
• 1 T. fennel seed
• 1 t. dried basil
• 1 t. dried marjoram or oregano
• 1/2 t. red pepper flakes
• 1/2 t. dried sage
• 2 cloves garlic, minced
• 2 T. tamari, or soy sauce
• 1 T. olive oil
• Juice of 1/2 lemon

Instructions for Corn Chowder:

1. In a large stock pot, prepare tempeh sausage (directions below) or cook pork sausage and drain. Return sausage to pot, add potatoes, marjoram, and 2 cups water (or enough to cover the potatoes). Bring to a boil and turn down to simmer for about 15 minutes or until potatoes are done. Add the corn and milk and heat through. Serve immediately.

Adapted from Better Homes and Gardens 

Instructions for Tempeh Sausage:

1. In a small pan, crumble the tempeh and add enough water to almost cover it. Over medium-high heat, simmer the tempeh ntil most of the water is absorbed, about 12 - 15 minutes. Drain the remaining water and add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

Adapted from Vegan with a Vengance

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Non-Vegan Version

Servings: 1 bowl

Calories:  494

Total Fat:  26.1 g

Cholesterol:  80 mg.

Sodium:  699 mg.

Protein:  22.5 g.

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Vegan Version

Servings: 1 bowl

Calories:  338

Total Fat:  9.5 g

Cholesterol:  0 mg.

Sodium:  109 mg.

Protein:  19.9 g.

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A New Year A New Idea - White Chili and Beer Bread

We decided to take it easy this year and stay in with the kids and celebrate the New Year here at home. That meant no hangovers for Mom and Dad this morning! Instead, I made dinner and we watched movies, which sounds absolutely delightful to me. So....you ask, what was for dinner? Let me share with you, and I'll share the recipe as well!