Posts In: What I'm Cooking
Veggie-Heavy Pizza SauceDecember 31, 2015
As the mom of a now-toddler (?!), I am cooking and grocery-shopping way more than ever before. On a constant quest to incorporate more veggies into baby Asa’s diet, I’ve been digging the awesome website Weelicious.com (be sure to check out their instagram feed for awe-inspiring kid lunch suggestions)! This super yummy pizza sauce comes from them. I’ve used on spiral noodles as well as on homemade, grilled pizzas (a recipe for another day). It’s worth the effort!
- 1 tablespoon olive
- 1 red, orange or yellow bell pepper, diced
- 1 medium carrot
- 1 stalk celery
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 28-ounce cans diced tomatoes, drained
- Heat the oil in a saucepan over medium heat. Add the bell peppers, carrots, celery, onions and garlic. Saute until veggies are soft, about 5 minutes. Add the tomato paste and cook for 1 more minute, stirring constantly.
- Add the tomatoes, reduce heat to low, and simmer for 10 minutes.
- Remove from heat, puree with an immersion hand blender (or in a regular blender) until almost smooth.
- Return sauce to the heat and simmer until thick, 10-20 minutes. The longer you simmer this sauce the thicker and more flavorful it will become. You can simmer up to 2 hours.
Crazy Sexy JuiceOctober 22, 2015
You already know I’m juice fiend, right? I love and believe in juice (preferrably of the green, lots of veggie variety). And now, Kris Carr, the very person who introduced me to juicing has come out with a new juice book. Yes, I’ll take two; thank you very much!
Just thought I’d share in case you too are thinking of exploring the addition of gorgeous, fresh juice to your diet, or maybe you are already a juicing pro but are sick of the kale, apple, lemon combo we all fall back on far too often.
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Football, Bourbon & BaconAugust 25, 2015
I know. I am a yoga teacher for pete’s sake. I preach about the goodness of green juice. I’m pretty sure I’m supposed to be a vegetarian. But, I’m also a born and raised Southerner, went to an SEC school (Go Dawgs!), and this time of year, I can’t help it, thoughts of tailgating dance in my head….
So today’s recipe is NOT healthy, NOT vegetarian, NOT even all-natural. Yikes. It IS delicious and, you know, all in moderation….
- 1 bag (15 oz) Chex Mix® traditional snack mix
- 1 cup pecan halves
- 1/2 lb bacon (6 to 8 slices), crisply cooked and crumbled
- 1/2 cup packed brown sugar
- 1/2 cup butter
- 1/4 cup light corn syrup
- 2 tablespoons bourbon
- 3/4 teaspoon chipotle chili powder
Heat oven to 300°F. Line two 15x10x1-inch pans with foil. Spray foil with cooking spray. In large bowl, mix snack mix, pecans and bacon. Set aside.
In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon and chipotle chili powder. Pour over snack mixture; toss until evenly coated.
Spread snack mixture on pans. Bake 15 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces. Store covered in refrigerator.
maybe balance this out with the a green juice the next day?
The Crock-PotMarch 21, 2015
Ok, so I know it is spring and we are all wanting light, healthy meals. I do too. But, with a little one in my arms almost all day and a witching hour that knows no bounds, I feel like cooking anything is an act far too complicated for the likes of me! Happily, while I’ve always been a huge Crock-Pot fan, this blog post made me weep with joy. Seriously. I can prep these meals on the weekend while my hubby is home to help and then voila! I don’t have to think about dinner during the week at all. SO. EASY.
Hope you enjoy these too!
Chicken Barbecue Roast
Chicken Potato Casserole
Lemon Pepper Chicken and Rice
White Chicken Chili
Chicken Taco Soup
Classic Chicken, Beans and Rice
Tangy Chicken Cranberry Rice
Sweet Cashew Chicken
(click the link above for recipes)
Health SoupDecember 20, 2014
By now, you are probably well aware of my soup-obsession. Seriously, I can’t stop. And, I’m always on the lookout for recipes that feel like they are increasing our vitality and wellness rather than weighing us down. This soup fits the bill 100%.
Now, I must warn that you are going to think:
a. it isn’t worth the effort to hunt down these weird ingredients (it is: I found everything at Whole Foods)
b. it smells a bit intense when you add the Bonito flakes (I know it. My husband swore this was going to be the worst meal ever but have faith. It is SO good, even your picky husbands/wives will like it.)
c. it seems complicated. (Yes, it is a lot of steps, but, truly, it took less than an hour to make it and was pretty freakin’ easy in the end.)
Ignore your hesitation, pull out your soup pot and get to cooking. If you have a cold or are feeling run-down from the holidays, that is even more of a reason to make this soup. I promise.
- 1 package kombu (about 2 ounces, which is the size of a package)
- 4 quarts water
- 2 cloves garlic
- 2 ½ cups dried bonito flakes
- ½ teaspoon chile flakes
- ¼ cup dried shiitake mushrooms
REST OF SOUP
- 5 tablespoons miso paste
- 3 cups chopped greens, like broccoli rabe, kale or stemmed collards
- ½ cup chopped scallions or spring onion
- 3 teaspoons fish sauce
- 1-2 teaspoons kosher salt
- 1 tablespoon sugar
- 1 block silken tofu, cut in half horizontally then into squares **personally, I found the silken tofu to be too soft for my tastes. I’d use a firmer tofu next time.
- 4 cups chopped cilantro, or combination cilantro and basil
- 1 lemon
- Make dashi, either by following these instructions or by making 4 quarts instant. For homemade: Wipe kombu with a damp cloth, and break into a few pieces. Put in a pot with water. Bring almost to a boil, then turn off heat; remove kombu with tongs.
- Add garlic, bonito flakes, chile and shiitakes. Bring to a boil, and let boil 30 seconds. Turn off heat. Let sit for 10 minutes. Drain through a colander into a bowl. Put dashi back into pot.
- Add miso paste, and bring to a boil. Add greens and scallions or onion. Cook 3 minutes. Add fish sauce, salt and sugar. Lower to a simmer. Add tofu. Cook at bare simmer 10 minutes. Turn off. Add herbs.
- Just before serving, squeeze lemon juice into soup, to the sourness that you like.
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