Archive for October, 2010|Monthly archive page
When wind starts to blow and air is chilly and cold ….o my I’m getting even more hungry. How about you? That is why I love to create nice looking plate, with several items, lot’s of colors, vegetables, protein and of course great flavor. This time I grilled turkey breast with just a tiny bit of paprika on top, nice and round sweet potato pancake, healthy creamy spinach with garlic for that cold protection and refreshing pickled beets on the side for extra crunch. Everything under 350Cal. Be creative, eat vegetables & fruits that are in season. They are fresh, juicy and have lot’s of minerals and vitamins.
Homemade Cream of Pumpkin Soup, Toasted Pumpkin Seeds, Chicken Forestiere and Country Style Whole Grain Rye BreadIn Cooking on October 19, 2010 at 10:16 am
After meeting Bobby Flay and our little talk about wonderful aroma of fresh pumpkin puree I was really inspired to make warm and cozy pumpkin soup from scratch. Good friend of mine who lives in Seattle asked me to send her my recipe so here I am writing this article. I have to admit last night we really enjoyed our family dinner. It was absolutely delicious and I am proud to share this soup recipe with everybody.
Cream of Pumpkin Soup
- 6 cups chopped fresh organic sugar pie pumpkin with skin
- 6 fresh parsnips (for the broth)
- 1 big ambrosia apple, peeled and chopped
- 1 medium red onion, grilled (for the broth)
- 1 cup fat-free half & half
- 2 garlic cloves (for the broth)
- 1/2 teaspoon salt
- fresh ground pepper
- fresh black peppercorns (for the broth)
Toasted pumpkin seeds
- 1/2 cup fresh pumpkin seeds
- 1 teaspoon butter
- allspice, fresh pepper and sea salt
- In a big stainless still pot, combine pumpkin peaces and apples. Cover and cook on high for 45 minutes or until pumpkin and apple are tender.
- In smaller pot combine parsnip, garlic, onion (oven grilled on 475 for 8 minutes), black pepper cones and salt to taste.
- Meanwhile, toss pumpkin seeds with melted butter, sea salt and allspice. Spread onto an ungreased baking pan. Bake at 250° for 30 minutes or until golden brown. Set aside.
- Cool soup slightly; process in a blender adding slowly parsnip broth and fat-free half & half, salt and pepper to taste. Serve warm.
Nutritional Analysis: One serving (1 cup) equals 100 calories, 2 g fat , 0 cholesterol, 450 mg sodium, 6 g fiber, 4 g protein.
Great addition to this healthy soup is Chicken Forestiere . This time I got mine in the Whole Foods market. The produce and meat are organic and always fresh. Chicken Forestiere is filled with mushrooms, chives , spices, grated parmigiano reggiano cheese and coated in whole wheat bread crumbs. I baked chicken breast for 45 minutes on 450. When temperature on cooking thermometer reaches 185/190 meat is ready.
Slice of country style rye bread is just perfect for this meal.
This is how everything looked like thanks to my great hubby and his photography. Delicious, warm and so good for you.
Smiley kids faces around dining table, priceless.
What a wonderful afternoon. I am still under impression and very excited because today I met Bobby Flay. He is such a great guy. Iron chef, celebrity chef, successful businessman but still just a simple guy with great personality. He was signing his new book “Bobby Flay’s THROWDOWN!” in Sur La Table store in The Grove this afternoon. Book looks very interesting with more than 100 recipes from ultimate cooking challenge. It wasn’t just a regular quick signing, he really gave a little bit of his time to all his fans. A little chat about food and pumpkin pie, autograph and picture off course. I want to thank my lovely kids who took this great photo. It was pleasure meeting you Mr. Bobby Flay:)
It’s October and my kids are not happy with just a sandwich and a snack in their lunch boxes. I decided to take this seriously and update their lunches. First I purchased Thermos thermos for just $4.99 each. I have to say that they are wonderful and perfect for yogurt or fresh fruit. I decided to go with Fresh & Fit containers with build in ice pack. Size is very good even for the older kids and they work just fine for the bigger sandwich or any kind of meal that you would like to send with your kids to school plus they don’t leak. In Toys r Us they are on sale 50%off, now $2.99 each, great deal. Then I decided to take the lunches to the next level so for my ten-year old daughter I prepared spinach pie with cherry tomatoes on the side and Greek yogurt. For my five-year old boy, I made whole grain crepe filled with Nutella and peanut butter, slices of banana and blueberry yogurt on the side. Kids were delighted, even got compliments from other kids and teachers asking about my culinary skills. Cute:)
Fall is here and I love to spend time in my kitchen preparing comfort foods. It is always nice eating with the spoon, something warm, delicious and healthy.
This is my original recipe that my family love especially kids. Usually, I prepare this dish with long red peppers but this time I made a twist and used green bell peppers.
* 1 pound organic white ground turkey breast
* 1/2 cup whole wheat couscous
* 1 cup chicken broth
* 4 green bell peppers
* 1 red onion
* fresh parsley
* low-fat provolone cheese, grated
* 1 garlic clove
* salt and pepper to taste
* 1 tea spoon extra virgin olive oil
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a deep cooking pot with the hollowed sides facing upward.
In the heavy saucepan add olive oil and chopped red onion. Brown nicely. Add garlic clove and brown for just a few minutes. Add turkey working slowly with wooden spoon. Season with salt and pepper. Add a little bit of chicken broth and couscous and simmer for 14-16 minutes. Add a little bit of chopped fresh parsley and set aside.
Let’s stuff the peppers. I love to use long tea spoon so I don’t make any damage to the bell pepper opening.
When stuffed, close each pepper with the grated provolone cheese. Add additional chicken broth to the pot a steam the peppers for 1 hour, low heat.
Serve warm with side of whole grain wheat toasted bread and a slice of feta cheese.
Salad on Your Plate is a good resource book for kids who would love to learn more about new or different produce and salad.
How to make salad and what are the right ingredients to put in the salad.
Why is salad good for you?
What are the best ingredients?
Learn more about: lettuce and different kinds(romaine, aragula, spinach, radicchio, baby lettuce), cucumbers, tomatoes, onions, soy beans, beets, carrots, mushrooms and so much more.
Get to know your lettuce and celery with this bright and lively look at the salad.
Teach your kids about salad and healthy eating!