January 1, 2016

New Years Black Eyed Peas and Rotisserie Chicken Soup Recipe

BlackEyedPeaSoupEating Black Eyes Peas on New Years Day is supposed to bring you good luck and prosperity in the coming year. I am not one to believe much in superstitions, but when I saw Freida’s Speedy Pre-soaked Black Eyed Peas being sold in the produce section of the grocery store, I decided that I had to cook something with it. I don’t often eat Black Eyed peas, so I figured today was probably the best day to do it.
And with the weather in California getting cold, I have really been into making soups and stews. So I just kind of “winged it” with this one and threw it together. You can adjust the ingredients to fit your tastes.

Then, as I was driving home, I realized that I had forgotten to buy Chicken Stock. So you might want to exchange the water in my receipe for chicken stock. And if you do that, you can probably leave out the chicken skin. Chicken skin is total fat, and I only used it this time to give the soup more flavor. And I will probably pick it out as I eat it.
And you might want to add some chopped spinach or kale to the recipe too. I think I will do that if I make this again.I don’t have exact ingredient amounts on this, like I said I winged it.

Black Eyed Peas and Rotisserie Chicken Soup Recipe

Chopped No-Salt rotisserie cooked chicken from the grocery store – 2 legs, 2 wings, and 1 thigh, skin included.
Olive Oil
Half an Onion chopped
Half tablesoon of chopped garlic
Several stalks of celery chopped
1 box of chopped mushrooms
1 Italian squash (or yellow or pattypan) chopped
Water
1 Container of Freida’s Speedy Pre-soaked Black Eyed Peas
Oregano and Basil and Black Pepper

1. In a pot, sautee the half onion and garlic in some chicken skin and olive oil
2. Slowly add to the pot, and sautee, one by one: the Chopped Celery, mushrooms and Italian squash
3. Add water
4. Add Black Eyed Peas
5. Add the chopped chicken and rest of skin
6. Add more water if necessary to cover ingredients
7. Add oregano and basil and Black pepper to taste
8. Stir together. Cook over a low heat, for about 20 minutes, or until boiling. Stir often.

Enjoy ! Happy New Year !

Click Here for Black Eyed Peas Tshirts on Zazzle

December 30, 2015

Romanesco Broccoli Recipes and Cooking

RomanescoBroccoliHave you ever been in a grocery store, and you saw a vegetable that was so pretty and unusual that you just had to take a photo of it ? That was me a few days ago at Whole Foods Market. They had a big display of Romanesco Broccoli – which is actually a cauliflower. Hmmm, I don’t know how you can get those two mixed up.
Some places a more common name is Roman Cauliflower. Either way, the ones in front of me were organic, and so unusual that I just had to take it home and try it.
It tasted like a slightly sweeter version of cauliflower. It did not taste like broccoli at all.
I made two dishes with my Roman Cauliflower.

Romaneso Broccoli Side Dish:
The first dish was a vegetable side dish that was served with steak and baby potatoes.
I mixed half of the chopped Roman Cauliflower with multi-colored chopped carrots, yellow and orange bell peppers, and chopped zucchini. Then tossed them all together with Olive Oil and an all purpose Italian seasoning blend. Put them on a large baking sheet, and roasted them in the oven until they were done.
I ended up sprinkling them with some shredded Asiago Cheese when I served them on the table.

Usually when I have left over vegetables, I end up making a big soup/stew with them. I don’t like to spend time chopping a lot, so my soups really become stews !

Chicken Romanesco Broccoli Veggetable Stew:
1. I started out cooking chicken breasts, sprinkled with all purpose seasoning, in the oven. I never put raw chicken or meat directly in a soup.
2. I lightly steamed the rest of my Romanesco Broccoli, then once it cooled I pureed it in my blender with a litte water, to make the base of the soup.
3. Olive Oil in the pot, sauteed the chopped onions, carrots and orange and yellow bell peppers, chopped baby potatoes, and a few small pieces of the broccoli.
4. I sprinkled in a spicier multi purpose spice mix made for chicken.
5. Once the vegetables were done being sauteed, I added the pureed Romaneso Broccoli, a box of Chicken Stock, and brought to a boil. Then lowered to a simmer.
6. Then I added chopped dark Kale to the mix that was cooking.
7. After the chicken was done in the oven, I removed it, and let it cool slightly so I could cut it. I chopped up the cooked chicken and added it to the pot.
8. I let the whole thing simmer on the stove for about a half hour.
9. When serving, you can top the soup/stew with more Asiago Cheese – and serve the whole thing with a hearty multi grain bread.

With the potatoes and chicken and all the broccoli, this ended up being a very hardy soup. I like having a pureed vegetable as the base of a soup, because that makes the vegetable easier to digest. After I ate this, I could just feel in my body that I had just received a ton of nutrients !

The only other vegetable I had left over after this was some zucchini, which I did not add to the second dish. Zucchini is great to have on hand, and makes great low carb snacks, especially for the evening if you want a quick healthy bite.
I just slice the Zucchini, use it to dip into hummus. Or have some slices along with some chopped cheese and salami.
Zucchini is also great is you sprinkle the slices with cheese and roast them lightly in the oven.

Unfortunately, I forgot to take photos of my two Romanesco Recipes ! I have to remember to do this in the future, just in case I post the recipe on the blog.
I hope you enjoy these recipes.

More links about Romaneso Broccoli:
Wikipedia Romanesco Broccoli Page
and
Check out this page on Pinterest : Pinterest Romanesco Broccoli

Click here for Vegetable Gifts:
Zazzle Broccoli Gifts
and
Zazzle Cauliflower

April 20, 2015

Purple Vegetables for Roasting

Vegetables to be chopped, and my smoothie

Vegetables to be chopped, and my smoothie

I started the day with a Kiwi, Pineapple, Banana and Kale Smoothie, made with a scoop of vanilla yogurt, unsweetened rice milk, and Inner Eco Probiotic in coconut water. I like Kiwi because they are high on potassium. And Pineapple has Bromelain which fights off inflammation. Adding a Probiotic is always a good idea, because most of your immune system is in your digestive tract.

Vegetables for roasting. Purple Cauliflower, potatoes, asparagus

Vegetables for roasting. Purple Cauliflower, potatoes, asparagus

As I drank my shake, I was chopping healthy veggies to roast. When I went to Whole Foods , I got a Purple Cauliflower which is higher in beta carotene and vitamin A, and it also contains the antioxidant anthocyanin, which is also found in red cabbage and red wine.
I also bought a bag of mixed small potatoes, white, red and purple potatoes. The purple potatoes also have anthocyanin. Add to that some asparagus, celery and onion.
So it is a nutrient vegetable mix.

I had a Zhoug spice mix that I had bought at Trader Joes in my kitchen cabinet. With some olive oil, I mixed it all together and put it in the oven.

I’ll have the veggies over the next few days. For lunch, I just mixed the veggies with some chopped chicken. But I also have some left over rice and beans from a local Mexican restaurant, and I was think of even mixing them together with the roasted veggies for another meal.

Thats a good idea if you bring left overs home from a restaurant. Have some roasted veggies in the fridge – and you can easily mix the veggies and leftovers together to make another meal.

Click here for Zhoug Spices on Amazon

Click here for Cauliflower on Amazon Cookbooks, Seeds, and more

Click here for Potato Recipes and Cookbooks

Click here for Probiotic Supplements

Find Vegetable Gifts, Tshirts, Posters and more at At Zazzle.com

April 18, 2015

Artichoke Smoothie Recipe

Artichoke Smoothie

Artichoke Smoothie

You can find Frozen Artichoke Hearts in the freezer section of many grocery stores. They make a great addition to your morning smoothie. Since the flavor of artichoke hearts is so mild, you can barely tell they are there.

Artichokes are good for your liver function, they help lower cholesterol levels, and stabilize blood sugar levels.

Here is a recipe I just made tonight:

Artichoke Smoothie Recipe

4 frozen artichoke pieces

1 large Kale Leaf, torn in pieces

4 frozen pineapple chunks

1/3 banana

half a scoop of (vanilla or plain) whey protein powder

coconut water and almond milk, add enough to get desired consistency

Blend together in a blender until done.

I have also been reading a lot about adding avocado to your smoothies, but I have not tried that yet.

Here are some websites about Artichoke Hearts:
Artichoke Kitchen Items

Canned Artichoke Hearts on Amazon

Artichoke Advisory Board

Artichoke Nutrition

Photo credit:Morgue File

December 12, 2010

500 Appetizers

500 Appetizers by Susannah Blake is the only Appetizer book you will need – especially for your upcoming holiday, Christmas, New Years and Valentines Day parties and events !

Each recipe has four variations, with full-color photography. Everything from elegant and upscale appetizers, to fun and kid friendly appetizers.

Easy and simple to follow. This book will give you plenty of ideas on what to serve your party guests.

June 30, 2010

Mushroom Curry with brown rice and red lentils

This Mushroom Curry is made with tomatoes, garlic, Indian spices, onions. It is very quick to make. And it makes a great vegetarian dish, or add chopped chicken to add more protien.

Check out the original recipe here:
Mushroom Curry from food.com.

I made this recipe tonight using a store bought Curry spice mix, that I got at Ralphs Grocery store.
I didn’t want to have to buy individual spice jars and mix them all together. Ralphs had a few choices in their Ethnic Food section. I chose Bombay Brand Madras Curry powder.

Very simple to sautee the onions, garlic and curry spice mix in peanut oil. Then add the tomatoes and cook covered until there is a sauce. Then add the mushrooms and cook.

Then I made plain brown rice and in a seperate pot I cooked red lentils.
Layered the Mushroom curry on top of the brown rice and red lentils.
Delicious ! The curry spice gives it just enought spice. I kept it pretty mild though, because I don’t like spicey dishes.
The tomatoes added a sweet flavor. And the mushrooms added a creamy texture and light flavor to the dish.

This would be a great combo for a vegetatian. I plan to have mine tomorrow for lunch with some chopped chicken added.