Couscous Chicken Salad with Vegetables (2010.16)

I really like couscous and I like chicken and I like vegetables. Thought this would be good. That's about it - it was good.

Here you go:

This is from Easy Summer Meals (Cooking Light)

1 1/2 cup water

1 T evoo

3/4 tsp salt

1 cup couscous (uncooked)

1 yellow pepper, diced

1/2 finely chopped zuk

1/2 cup chopped mushroom

1 1/2 cup chopped chicken (I cooked mine and saved the broth for some soup I am going to make this wknd)

1/2 cup diced carrots

3 green onions, chopped

3 T dried currants

1 T dried chopped mint (or fresh)

pepper

Dressing:

1 cup plain ff yogurt

3 T lemon juice

1 T honey (less because it was really sweet, or Agave nectar)

1 T apple cider vinegar (or what you have)

Chop all veggies. Chop chicken. Cook couscous according to directions. Mix up dressing. Combine all. Best served over mixed greens for a light lunch.

1 1/2 cups: 368 cal, 8 fat, 4 fiber

Durham Farmers' Market and Food Thoughts

Greetings for a Saturday night. Its been a good day.

The Durham Farmers' Market is great local find. All vendors have to be within 50 miles or so of Durham Cty. Which is very local!

I found french breakfast radishes. I have already used them all: in a stir-fry (w broccoli, carrots, mushrooms, zuks) and roasted - which they almost turn to mush. Raw - these have a peppery bite which I'm not used to with regular radishes you buy in the store. I even am going to use the green as a salad tomorrow for lunch.

I found a hybrid green: green leaf and romaine. Hearty lettuce that will stand up for the base of my couscous chicken salad this week.

I also found a winery in Graham that makes Scuppernong and Muscadine wines. So, I tasted all three and liked the Scuppernong the best. May go back and gte some more later - however I was nice and bought my brother some Muscadine wine. Let's see if he likes it as much as Dakota Winery's...

Here are my food thoughts:

1. I have been snacking WAY too much. Not even bad stuff - just eating too much. I don't like that feeling and I don't like that sin.

2. So, I think I will spend tomorrow journaling about it, getting back to God's heart on my eating and exercising, and see if we can get a game plan going here for more obedience.

3. I will (starting tomorrow) take my friend Sarah's advice and maybe try to eat bigger meals so I will not snack every 2 hours to so. I won't be tempted to open that snack drawer in my office. I won't be tempted to grab that handful of SweetTart jellybeans! And if I do snack, it has to ve veggies or fruit - plain. Or with mustard. None of these processed pretzels, or cool whip, or even granola which is higher in fat. I need healthy fruits and veggies.

4. I would rather be able to wear all my clothes than to eat more. But, that shouldn't be more sole reason. I should do it to please my God who sent His Son to die for me. Right now, for me, that doesn't seem to be a big enough reason. Lord...help.

Two Bean Italian Soup (2010.14)

Does a recipe ever surprise you? This was my question when I tasted this soup this afternoon - shortly after it perfumed my apartment with wonderful smelling-ness!

BHG's February 2008 magazine gave me this Tuscan Bean Soup. I only made 2 alterations to it. And, it is very yummy. I could drink the broth by the gallon!

So easy too. Don't be afraid of soups in the spring/summer...

1/2 bag baby carrots, chopped

1 smallish onion, chopped

1 large garlic clove, minced

2 T olive oil

2 cans reduced-sodium chicken broth (or make your own)

1 can great northern beans

1 can garbanzo beans (both beans, drained and rinsed)

3 tsp italian seasoning

1 pkg spinach

black pepper

Saute first two in olive oil till softened, add garlic. Then add the broth and the beans. Let simmer. Add the spinach and cook for about 30 seconds - then it is done. How easy and surprisingly healthy and good.

Spring "Earth Day" Green Giveaway!

I love My Blog Spark. I get great things to try, coupons, cool, fun things to add to my kitchen - and they give me stuff to give to you, my readers, as well.

April holds the day known as "Earth Day". I am by no means a totally green girl - but I have started some things. My new roomie is about recycling, so I will do what I can. I try to remember those cloth grocery bags when I go to WF or other places to shop. I care more about what I do and put in/on my body than about thing things I use for exterior things.

But, Green Giant (ho ho ho greeeeeeeen giant) and My Blog Spark are offering you a prize package to grow your own herbs, add to your utensil collection, and get some free veggies. I love wooden (or bamboo) utensils so these three were a great addition in my new kitchen. And I have a porch now so I can't wait to grow my own little herb garden. You can get the same thing.

To enter: you can do one of two things:

1. Tell me what your easy way is to protect/sustain the earth?

2. Tell me what is your fave recipe using green giant frozen veggies?

Thanks! Happy playing. You have till Wednesday, April 7th to enter!

Maple Glazed Roasted Winter Vegetables with Ginger (2010.7)

I liked this recipe. It was from a health magazine and put a twist on my normal roasted vegetables. Maple syrup instead of olive oil was the main topping and the bits of real ginger in there made this better than it would have been without it.

I changed the quantities based on what I could find in the store:

1 lb brussel sprouts, halved

2 medium carrots, coined

3 medium parsnips, coined

other winter veggies that you like

3 tsp real dark amber maple syrup

1 inch ginger, peeled and chopped

salt to taste

Put all on baking sheet. Drizzle with syrup. Bake at 450 for about 25-35 minutes tossing to keep it from burning.

Enjoy!

I'm finishing up mine today.

My Favorite Things Salad

Man, it was definitely a good eats at home time while snowed in! Love those little treasures God brings to us!

I've seen many recipes for eggs and asparagus - with the whole fried egg on top of steamed asparagus with the runny yolk. While this is great, it has more calories than I want to spend on it, so here is my version!

serves 1

Green leaf lettuce, chopped

1/2 bunch of asparagus, roasted (trimmed, zest of lemon, drizzle of evoo, s/p, 450 for about 20 minutes)

caramelized red onions

2 t ground flax seed

1 egg white cooked in microwave (in bowl, grease with pam, one egg white, cook for 45 seconds)

1 T crumbled feta

balsamic vinegar.

SO GOOD! I think roasted asparagus has to be some of the world's BEST GOOD EATS!

Red Wine Beef Stew

I made some yummy and healthy beef stew this weekend. Its good when you are sick, having company over, need something to last you all week, and to use up some yummy Sweet Red wine that is in the fridge. I picked up some good stuff at Trader Joes last weekend and this was a good use for it.

1.5 lbs lean beef chopped for stew

evoo

8 cups broth and wine combined (I used 7 cups chicken stock and 1 cup red wine)

1 onion, chopped

3 lbs red potatoes, chopped left skin on

2 carrots, chopped

5 celery stalks, chopped, plus leaves

2 T dried italian herbs

2 T worcestershire sauce

s/p to taste

Sear meat on both sides. Simmer in 4 cups of stock for 1 hour. Add all veggies, herbs, and rest of stock and wine. Let simmer for another 1 hr to 90 minutes. Eat with some bread.

We had 5 grain bread from Plehns (nearby bakery), a strawberry, walnut, feta, salad, and oreo cheesecake (bday celebration) for dessert. Then I went out and walked 2.5 miles!

Curried Vegetables

I found a similar recipe in food blog land, and tweaked it to fit my kitchen today! This will be a very healthy bowl of yummy goodness all week for lunch or dinner.

1 large baking potato - chopped (I left skin on)
2 cups cooked chickpeas
1 carrot, diced into pennies
1 zucchini - cut into half moons
1 squash - cut into half moons
1 onion, chopped
1 8 oz mushrooms, sliced
1 28 oz can crushed tomatoes
1/2 cup blush wine
2 T curry powder
1 tsp sriracha sauce
1 tsp evoo

Add all to a big skillet and let go for about an hour, stirring every so often, on a high simmer - till all veggies are done.
Serve as is - or over spaghetti squash, couscous, anything you want.

Sauteed Beet Greens

I love it when you get two side dishes out of one ingredient! And I love the colors that God brings us in his own creation!
These were delicious. A tad bit bitter, but so good and healthy!

1 bunch of beet greens, chopped - stems and all
1/2 onion, slices
1/2 cup blush wine
2 tsp evoo
1 garlic clove

Heat evoo and onions. Add in garlic (finely chopped or use a zester). Add in wine and let simmer. Add in beet greens and cook on medium for about 7-10 minutes.
Enjoy!

Pinto Bean Soup

I got inspired for more soup - and a cooked bag of pinto beans that I needed to use.
So, I threw this together last night when I got home from Chicago and look forward to eating it this week - and I froze a tub of it too.

5 cups cooked pinto beans (or however many you like)
2 cups chicken broth (a cool whip container of homemade broth)
1 onion, chopped
2 cloves garlic, chopped
1 green pepper, chopped
1 can of stewed tomatoes
cumin
red pepper flakes
pepper
sea salt
1 cup medium picante sauce

Mix all and heat through till boiling. I took a potato masher to it to make it a little thicker. Pretty good. You can add some hot sauce or some sausage would be a good way to change this soup up. Cheap, healthy, good.

Chickpea Burgers

These really should have a different name. I considered Hummus Pancakes or something fun like that, but ok - I'll leave it at that.

Always skeptical, but I shouldn't be. I love chickpeas. What I really love about these is their nutrition benefit and healthiness, the green onions, and their simplicity.

I got inspired by the recipe on Heather's blog - thanks for the recipe!

Makes 8 patties - 8 servings

2 1/2 cups cooked chickpeas

4 scallions, chopped

1 egg

3/4 cup water

2 T flour

scant 3/4 tsp cumin

1/4 tsp salt

spray olive oil (instead of regular - saves fat and calories)

I start with dry beans. Last week I took the time to cook (and mostly peel) a bag of dry garbanzo beans. Takes over night soak (no hands on time) and about 80 minutes to cook them. I really like that I can choose how done I want them. With cans, you worry about doneness and sodium.

Put all ingredients into a food processor. Let it go till combined. Spray flat griddle with olive and using a ice cream scoop - scoop these out and shape into "burgers".

Flip them after a few minutes - you'll know when they are ready - and then keep checking doneness.

These are really good and I'm going to have my first one (not just sampling) tonight for dinner.

235 calores, 4 fat, 11 protein - so filling!

Day 3 of Green (Blue) Smoothies

This morning my smoothie ended up being blue - blueberries are potent! Mine was thick and sweet. The blender seemed extra loud to me this morning, so I didn't mix it as much. Still so good - and I cranked it all into a calculator - 145c, .5 f, 6 fiber! I also had a pb thin which was good and so I'll be full for a good bit!

1/4 red delicious apple
1/2 banana
1/2 naval orange (I used the juice of it last night for some scones, recipe coming later)
1/4 cup frozen blueberries
1 1/2 cup spinach
2 small stalks kale
1 1/4 cup water

Mix all. Enjoy.

Since I forgot the ground flax seed - I sprinkled some on my pb thin this morning - added a little texture!
Happy Breakfasting no matter what color your smoothies!

Day 2 of Green Smoothies

I am trying Green smoothies for 5 days in a row this week. So far, yesterday, I was fuller all day (which basically means I needed less to fill me up once I got hungry again - if that makes any sense at all).
Here was my smoothie this morning
1/4 red delicious apple
1 cup frozen strawberries
1/2 small banana
2 small branches kale
1 1/2 cups spinach
2 tsp ground flax
1 1/2 cups water

Not as sweet as yesterdays, but good - and healthy for me.

2010 New Year's Meal: Greens and Cornbread

Happy New Year. This is my food post for the new year, the food blog goals for this year will be coming later today. But...had to post my lunch (sans pictures because I am away from my own kitchen).
I am definitely Southern. Most people would argue whether Florida is a southern state. I guess it all depends on your perspective and how you were raised. I was raised by a Dad who was born in AL and a Mom who is from (her family) S. GA. I was born and raised in the middle of the state in Polk County. I moved from there to St. Augustine for about 5 years, then moved to North Carolina. I do not consider my current place of residence (louisville, KY) a southern city. But, today, for my new years lunch - I cooked Southern.

Greens and Cornbread

2 bunches fresh mustard greens
6 slices ham or bacon
1 onion
evoo

Saute onion and pork product in olive oil. Tear greens away from inner light colored stem. Rinse very well. Cook in a big pot, cover greens with water, boil for about 25 minutes. Put the onions and bacon in there too. You can even drink the liquid.

Southern Cornbread (not sweet)

1 1/2 cup yellow cornmeal
1 1/2 cup self-rising flour
1 tsp baking powder
1/2 tsp baking soda
pinch salt
2 eggs
1 1/2 cup lowfat buttermilk
3 1/2 T unsalted butter, melted
1 T unsalted butter
8 in cast iron skillet (better to use 9, but I didn't have it, so not all of batter would fit)

Mix dry. Combine wet, stir together. Take 1 T butter, heat skillet over medium heat - until butter is melted. Make sure all of bottom is covered.
Bake in 375 degree oven for about 28-30 minutes (if 8 inch).
Serves 8.

Take a bowl. Place cornbread in bottom. Take big scoop of greens and place on top. Eat. Yum!
Happy New Year!

New Roasted Cauliflower

Most people enjoy leftovers after Thanksgiving. Not me, well at least not that many. By Saturday we were wanting some veggies. I remembered seeing this recipe at Craving Greens blog and wanted to try it. Dad didn't like it, Mom thought it was ok. I thought it was "just ok" at first bite too, but after I let it sit at room temp - even out of the fridge - I thought it was pretty good. Definitely a new take on roasted cauliflower. Don't be afraid of this!


1 head cauliflower, cut into florets
1/3 cup olive oil
1 can diced tomatoes, with juices
2 T raisins (soaked for 10 minutes in water)
1/4 cup chopped pecans
1 tsp sugar (sugar in the raw preferred, but we didn't have any at the house)
Spices: to taste: cilantro (we used dried), s/p, crushed red pepper
2 garlic cloves, chopped
1 1/2 T lemon juice

Heat pan with oil. Saute florets and sugar about 10 minutes. Pour in everything else, but lemon juice. Heat through. Put in a pan into a 350 oven for about 30 minutes. Take out of oven and pour lemon juice on top - serve with fresh cilantro if you have any.
Enjoy!

Asian Pear and Goat Cheese Salad

I love salads! Honestly - I could eat them every meal! Today's was amazing - no dressing needed!

12 oz mixed greens

2 asian pears, thinly sliced

1 large red pepper, thinly sliced

1/2 cup raw walnuts, chopped

1/2 cup craisins

4 oz goat cheese, crumbled

Mix all. If you are going to use a dressing - I would suggest a balsamic (that's what my aunt used and she said it was great).

Fave thing on the TG dinner table today!

Comfort Food: Chicken Pot Pie

For dinner on a great fall evening - chicken pot pie. And with everything in the cupboard - its even easier! :) Thank you Tina for a great and yummy dinner.

2 pie crusts

2 cans cream of potato soup (chunky)

2 cups chopped chicken

1 can veg-all, drained

1/2 cup milk

1/2 tsp each thyme and black pepper

1 egg

Mix all together. Pour into pie shell. Top with other pie shell. Egg wash the top. Bake at 350 for 40 minutes. Oh, and poke holes with fork in top of pie shell before putting egg wash on.

Let sit for about 5 minutes before serving so it stays together (the yummy gooeyness inside).

Sweet Potato Hash with Fried Egg

Amazing breakfast - reminded me very much of one of my fave Lou breakfast places - North End. Seriously - it was that good.

(serves 3-4) - if that many, do 1 egg per person

2 medium sweet potatoes, cubed

1/2 white onion, chopped

2 apples, peeled and chopped (we used 1 granny smith, 1 black twig)

3 slices pancetta

2 T medium amber maple syrup

1 egg per person

butter

Heat butter in pan till really hot. Cook potato and onions till almost done. Add in the apples, pancetta, and syrup. Heat through. Cook the fried egg. Put it on top. Top with some greenery.

Much cheaper than getting it at North End. Toasted some sourdough with strawberry preserves, drank some milk with it.

So good and filling, local ingredients. What a way to spend a warm, Sunday morning. As I told Rebecca, "Sunday mornings were made for this" - note: right now I go to church at night (so I'm not skipping). I just love a leisure morning (1 a week) to enjoy a nice brunch, without being rushed to go get ready.

Bean Cuisine's White Bean Provencal Soup Mix

I NEVER use a soup mix - meaning I can't remember the last time I did. I got this as a gift more than a year ago and found it in my Kitchn Cure - knowing I need to use it up. So, I bought some chicken and decided to go for it.

This makes a TON, so I'm sharing it and will have it for a while. That is good because it is cheap, flavorful, healthy, and perfect for Fall. I love how easy it is to shred the chicken once is has poached in the liquid. So very good.

Roasted Spaghetti Squash

So, it is fall and there are plenty of variety of squashes in the grocery stores. I had my first taste of this one as a side dish at J. Alexander's here in Louisville 2 years ago. It was very good. Almost so good you wouldn't ever miss spaghetti again. Almost.

I finally made one today. It was very easy and yummy and versatile.

To roast. Preheat oven to 400. Fill a 9x13 pan with about 1/2 inch of water.

Cut squash in half. Scoop out all the goo and seeds. Drizzle with evoo and s/p. Place cut side down in pan. Cook about 40 minutes or until easily pierced with a fork. Take out.

Let cool so you can handle it. Flip over. Take a fork and scrape out all the inside. It is so easy (about 5 seconds) and yummy. Very mild - tastes like summer squash. 1 cup of spaghetti squash has 50 calories.

I had mine with a little parmesan and some heirlook tomatoes from Trader Joes.