Some cooking ideas!

1: Chicken tenders cut into smaller pieces, Celery, Two cups water, one bullion paste serving, and some spicy Mrs. Dash seasoning. Serving size amt of whole wheat toast.

2: Chicken tenders cut into long skinny pieces, Serving size of whole wheat crushed toast with lots of seasonings, raw chicken with breading. Cook at 350 degrees. Make sure the chicken is on a rack, so it doesn’t need any greasing or is cooking in fat. Yellow Squash sliced with Mrs. Dash, salt and a little water. You can choose to cook in micro or stove top, but I love stove top.

3. Onion cut into small pieces (how you like them), seasonings of choice. I really like Cayenne pepper, seasoned pepper, and the table blend of Mrs. Dash. Cook this until just before the onion becomes transparent. Add diced apples and small pieces of chicken… It is best that the chicken is pre seasoned and when you put it into the pan, make sure it’s getting seared right on the pan. If you have it on a med-high setting, it should brown nicely, but will not have a problem sticking without oil. Make sure the chicken is browned on all sides and since the pieces are so small it will be done in just about 2 min! This is my most favorite of all times! Sounds crazy with the apples, but hmmm so good!

4. A bed of spinach, boiled chicken and then a mix of (paprika, cayenne, mustard power, garlic powder, and onion powder) seasonings together. Sprinkle the chicken on both sides so it has some extra flavor. Cut the chicken into bite size pieces and add diced tomatoes, Dressing: lemon juice, cilantro, salt and pepper. So good and I always think it’s better than a restaurants!
There are just a few ideas that I have come up with!

  Cauliflower Soup

Aren’t these just wonderful?
Let me introduce these delicious ingredients that have been captured bathing in the morning sun.
And they are ready and eager to turn into…



… the most yummilicious and soul-warming soup ever invented.



And here we have our ingredients introducing themselves to you in a written form.
So kind of them.
In case you’d also like to have the delightful experience of tasting this soup, just go on and follow these easy steps…

1. Chop the onion finely.

Chop, chop, chop.

2. Cut the carrots into small even dices.

3. Remove the leaves from the cauliflower and cut it into halves.

4. Now break it into individual florets.

Rinse the florets under running water and then slice them into smaller pieces – you can slice one floret into 2 or 3 pieces (depending on what mood you are in).

5. In a large soup pot melt two tablespoons butter.

6. Add the chopped onions, stir and let them get a little color inside there.

7. Then, after about 3 minutes, add the carrots.

Stir around for about 2 more minutes.

8. Soon we are going to use the chicken broth/bouillon.

You can use the ready-made stuff from a store or you can prepare it at home – from bouillon cubes – like I do.

I used 3 bouillon cubes for 7 cups (1.75 l) hot water.

And, of course, you can also use your own, home-made bouillon.

You really have a wide range of possibilities here.

9. Throw the cauliflower into the pot and pour in the bouillon.

10. Add 2 teaspoons parsley, …

11. … 2 bay leaves, …

13.  … and 1/4 teaspoon black pepper.

Stir to combine.

14. Cover and bring to a boil over medium heat.

Then reduce the heat and let the soup simmer for about 25-30 minutes.

15. Meanwhile, we can prepare our white sauce that will make the soup nice and thick.

In a separate bowl, combine 3 cups milk with 4 tablespoon flour…

… and mix with a whisk.

16. In a medium saucepan, melt 1 tablespoon butter.

17. Pour in the ‘milk-flour’ mixture…

18. … and stir constantly over medium heat.

Bring to a boil and mix for about 2 more minutes.

Then remove from the heat.

19. Add the white sauce to the soup mixture and stir to combine.

Let simmer for about 5-10 more minutes.

Then remove from the heat.

Add 2 1/2 heaping tablespoons sour cream and stir again.

Taste the soup and add salt to taste (if needed).

This is D-E-L-I-C-I-O-U-S!

Just trust me.

The best soup ever.

Been to a Farm Lately? (Recipe: Asparagus & Cherry Tomato Pizza)

by Cheryl on April 22, 2010

in What's for Dinner?

This summer, take the time to get a little dirty and source your food outside the market. Get to know the people who make your food.  See where your food comes from. And eat it right from the ground, dirt and all.
Photo by Cheryl

Asparagus and Tomato Pizza

Use your favorite pizza dough (or my version) to create a summery pizza.  Vary the toppings according to what’s in season and what you find that day on your farm visit.

• 1 clove garlic, finely chopped
• 1-2 tablespoons olive oil
• 1/2 bunch asparagus
• 1/2 pint cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1 tsp dried oregano
• Pizza Dough

1. Preheat your oven to 450 degrees F. Pull out your dough into rough 8-10 inch circles. Place onto a thick cookie sheet or pizza stone sprinkled with cornmeal.
2. Trim any rough bits from your asparagus (if it is farm fresh you shouldn’t have to do a thing). Cook in boiling water for 1 minute then immediately submerge in ice water to stop the cooking.
3. Drizzle your stretched pizza dough with the garlic and olive oil.  Arrange the asparagus and halved tomatoes over the pizza. Sprinkle the feta and oregano on top. Add an extra drizzle of olive oil on top.
4. Bake for 10-15 minutes until pizza is cooked all the way through and cheese is bubbling slightly.

Potluck Pockets

Here is another recipe for you today that uses pitas.  I am hoping to try a homemade version of pitas soon.  When I do I will share.
This is a recipe I have been making for a while and is a family favorite.  I found it years ago in a Taste of Home magazine.  The pockets are filled with a savory beef filling.  Then you drizzle it with a sauce.  The recipe is quite salty so if you are not a fan of salty you may not like this one.  The salty flavor comes from soy sauce and worcestershire sauce.  This will be a great recipe for warm weather,  It’s all made on the stove top!  It also comes together in about 30 minutes.

Potluck Pockets

• 1 pound ground beef
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon Italian seasoning
• 6 pita breads, halvedon
• 2 medium tomatoes, diced
• 3 cups shredded lettuce
• SAUCE:
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• Dash pepper

1. In a large skillet, cook the beef, onion and green pepper over medium heat until no longer pink; drain. Add the Worcestershire sauce, soy sauce, garlic powder, cumin and Italian seasoning; mix well. Bring to a boil. Reduce heat; simmer for 5-10 minutes.
2. In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer for 5-10 minutes. Spoon meat mixture into pita halves; top with sauce, tomatoes and lettuce. Yield: 6 servings

Couscous with Tomatoes, Basil, Scallions: Caring for those who care for your kids.

Couscous with Tomatoes, Basil, Scallions: Caring for those who care for your kids.

For CY, my favorite elementary school teacher and all the teachers out there who do it for our children. Thank you.

It's been busy at our house as Daughter #1 has started kindergarten. She has been at school since she was 20 months old so the adjustment of sending her to school wasn't difficult, but as the school year started, I wanted to be more involved at her school. I know, as a former high school teacher, that without strong parent involvement, public education has the high likelihood of failing the next generation of children. The reasons why are numerous and many and not the purpose of this post, but I will make my plea that if you can, you should definitely get involved in your child's school, however small the effort.

I've been in Daughter's kindergarten class once a week helping out since her school started back in July. (She attends a year round school.) The kindergarten day is short, but the things that Daughter's teacher deals with blow my mind. 22 kids in the classroom, all at different levels of achievement, different backgrounds, different cultures and native languages. In addition, there are numerous assessments, tests, and evaluations that need to be completed for every single child in the class. Even after only 1.5 hours of volunteering in the classroom, I'm pretty spent mentally and need a break. Daughter's teacher continues on for another couple of ours before her day is over.

I've always liked to cook and bake things for Daughters' teachers and this year is no exception. Something nice to eat at the end of the teaching day is an gift with an intangible value. It shows love, appreciation and the acknowledgment of your child's teacher's efforts on behalf of your son and daughter. I've baked for Daughter's teacher on quite a few occasions but today I wanted to bring her LUNCH, so I quickly made this couscous salad to bring to her. I topped the one I gave to the teacher with feta, so as to make it more substantial, but this is really excellent without the feta as a side to any grilled or simple protein as the balsamic adds a special flavor. It is simple, comes together very easily but is a wonderful way to show your child's teacher that you care and you want to thank him or her.

Here are a few more ideas of great and easy lunches to bring to the teachers:

Orzo Salad with Tomato, Feta, and Green Onions
Tri Colore Orzo
Curried Chicken Salad (in a sandwich or presented with some crackers)

Couscous with Tomatoes, Basil, and Scallions
Serves 4-6

2 cups boiling water
2 cups dry couscous (I use whole wheat couscous)
1 teaspoon salt
1 tablespoon olive oil

2 cups cherry tomatoes, sliced in half (depending on the size)
1 cup chopped scallions
1/2 cup basil, chiffonade

1/4 cup balsamic vinegar
1/4 cup olive oil

In a large bowl, pour in dry couscous, salt and olive oil. Carefully measure out two cups of boiling water and pour over couscous. Give a quick stir and find a lid to fully cover the bowl. Let sit and steam for 7 minutes.

Meanwhile chop scallions, basil and tomatoes and set aside. Whisk together balsamic vinegar and olive oil. Take off the lid of the couscous, and using a fork, fluff up the couscous. Add tomatoes, scallions and basil and drizzle balsamic vinegar and olive oil dressing. Toss well.

Serve as a side to protein, or to make it a more substantial meal on it's own, top with feta cheese.

Printable recipe

A bowl of something delicious - who wouldn't want that!

Green Bean Delight


Eat a Veggie Dinner.

When you eat a veggie dinner like this it takes a little longer to eat, but it’s quick to cook. Also, keep in mind that since your body will digest this food faster than animal based food, you will likely need an early evening snack/dessert.

I love Onions, so added some to mine!

Green Bean Delight (feeds 1 person)
Saute in a frying pan:

• 1 large bag of fresh green beans
• 1 8 oz box of mushrooms (your favorite kind) (mushrooms boost your immunity!)
• 1 Tsp of olive oil and/or 1/4 cup water to steam/saute – at the end the water should be mostly all evaporated. Add more water a little at a time if needed during cooking.
• 1 clove grated garlic – add at the end.

Cook on medium high, stirring frequently, until the mushrooms are cooked. At that point the beans will be cooked but still crisp. Add the garlic during the last 30 seconds to 1 minute of cooking and stir briskly to keep garlic from burning.