Tuesday, January 31, 2017

Vegetable Barley Soup

This soup is hearty and so yummy. You can eat it cold or hot. It's a great replacement for a salad. You can put any veggies you want in it but I really like this combination. This recipe involves a lot of chopping but if you use the slicer attachment on your food processor it goes really fast. Also, I cook the barley separately and rinse it in cool water before adding it to the soup. I have found that it prevents the barley from swelling and taking over. It has become a staple around our house. It makes about 6 quarts of soup, make sure your pot is big enough. Mark and I go through this in a week, easily.

In a med sauce pan, bring water to a boil to cook 1 cup pearled barley. I let the barley soak in a mesh strainer in a bowl while water comes to a boil. When the water boils, lift the barley out of the soaking water and rinse it for a minute before adding it to the boiling water. Let barley cook while making the soup. Check the package for the amount of water to cook it in and time. When it's done, rinse it in cold water. It should be chewy but not crunchy.

In a large pot over med high heat bring to a boil:
1 qt. vegetable or tomato juice
2 cups broth of your choice
2 14 oz cans diced tomatoes
1 tsp oregano
1 TBS dried basil
2 bay leaves
2 TBS Worcestershire

While the tomato base is heating, chop and add the following in this order:
(do wait for it to boil, stir the vegetables in as you go)
1/2 onion chopped
4 stalks celery chopped
1 cup chopped carrots
2 red bell peppers, seeds and stem removed and chopped
1/4 head of cauliflower cut into flowerets
about the same amount of Broccoli cut into flowerets
1/4 of a med or 1/2 of a small head of green (or red cabbage) thinly sliced/shredded
1 zucchini (I leave the peel on) sliced in half the long way and chopped.

Allow soup to come to a boil, turn the heat down and simmer for 10 minutes until vegetables are crisp tender. Taste broth and add salt and/or Worcestershire (if you want more heat).

Add a proportionate amount of barley to the soup you are going to eat right away. Allow the remainder of the soup to cool before adding the rest of the barely. Refrigerate.

Meatless Chili

Active prep time 20 minutes. Total time 60 min.
Makes 8 servings. Using a food processor to chop veggies makes it go really fast.

Heat in a large pot over med high heat:
1 TBS Olive oil

1/2 med sweet onion (red or yellow) chopped
2 tsp Cumin
2 TBS Chili powder
2 TBS Dried Oregano (Mexican if you have it)
1 TBS Salt
2 Stalks Celery Chopped
2 Red Bell Peppers diced (Can use green)
2 Jalapeno peppers chopped (wear food handler gloves while cutting)
3 cloves garlic chopped
Cook with lid on, stirring occasionally until onion is transparent, about 5 minutes

2 4oz cans chopped green chili peppers (choose heat depending on how spicy you like your chili)
3 28 oz cans diced tomatoes
1 (15 oz) Can kidney beans drained and rinsed
1 (15 oz) Black beans drained and rinsed
1 (15 oz) Garbanzo beans drained and rinsed
Heat to a boil and turn heat to simmer for at least 30 minutes.
Taste to check heat. If you want it hotter add tabasco or ground pepper.
5 minutes before serving add:
1 (15 oz) Whole kernel corn

Serve in a bowl or over a baked potato.

Saturday, October 26, 2013

Amy's Most Amazing Pizza Dough

*I totally copied this from Amy's photo blog so I could have one place for the recipes I am looking for... I hope that's OK Amy....

This is seriously the best pizza crust I have ever had. I won't make any other kind and it beats out any pizza I could buy. It isn't really labor-intensive, but you do have to be home at certain times during the day for rising/punching down. You definitely will not regret making this! Thanks to my dear friend, Elizabeth, who posted about this on her blog!

Recipe adapted from here.

This makes enough for our family of two adults and one toddler (our 7-month-old doesn't eat this yet) to have for dinner plus a little for leftovers the next day.

  • 1 1/2 cup warm water (105°F to 115°F)
  • 3 teaspoons dry yeast (from 1 envelope)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons salt
  • 3 1/2 cups (about) unbleached all purpose flour

1. Pour 1 1/2 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast.
2. Add oil and salt, then 3 cups flour. Stir until well blended (dough will be sticky).
3. Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft).
4. Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours.
5. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.
6.Preheat oven to 500°F. Punch down dough. Form into ball, roll out to desired thickness and place on cornmeal-lined baking sheet. Let rest 30 minutes.
7. Add toppings. Bake on topmost oven rack for 12-15 minutes.


Monday, September 2, 2013

Minestrone Soup

Makes 8 cups

3 cups water
1 TBS chicken Bullion (1 1/2 tsp shirleys)
1 15 oz can diced tomatoes undrained
1 15 oz can green beans drained
1 lb cooked lean ground beef (can substitute left over roast etc.)
1tsp oregano
1tsp basil
1/2 tsp old bay seasoning
*1 15 oz can beans, drained and rinsed* optional

Put all ingredients in a pot and bring to a boil. You can allow it to simmer for a while if you'd like and 4-13 minutes before serving add

6-8 oz dry noodles of your choice

Cook until noodles are tender and serve.

Approx 165 calories per 1 cup serving (without beans).

Sunday, September 1, 2013

Thai Noodle Salad

  • 18 oz cooked diced chicken


(Use a food processor to shred the carrots)

  1. Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 4 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, red bell peppers, 1/2 of the cilantro, 1/2 of the onions, and chicken.
  2. In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro and green onions. Optional garnish: peanuts and sesame seeds.

Eat cold. Makes great left overs. 
Makes 17/1 cup servings 175 calories per serving. 

Adapted from http://allrecipes.com/recipe/thai-noodle-salad-2/detail.aspx

Thursday, January 3, 2013

Banana Streusel Muffins

photo credit

These are amazing and just 76 calories per muffin.
Once I forgot to add the oil and they came out just great too-
66 calories without oil.

This recipe makes about 28 regular sized muffins. I often use the extra batter to make two or three extra large muffins to which I add chocolate chips.

Preheat oven to 375 and spray muffin tins or paper lined muffin tins with non stick spray. 

In food processor mix:
2 TBS cold butter
3 TBS all purpose flour
1/4 cup granulated sugar
1tsp cinnamon
Process until crumbly. Empty into a small bowl and set aside.

Process two large bananas in the emptied food processor bowl until smooth.
(I only wash the food processor bowl after the bananas)

In a large bowl mix together:

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup granulated sugar
2 TBS ground flax seed
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon (can omit or add more)

In a medium sized bowl mix together:

1 cup plain fat free yogurt (nutritional info is based on Greek yogurt)
2 TBS canola oil (can use olive or other veg. oil)
2/3 cup egg beaters (or two eggs)
Pureed bananas

Mix liquid mixture into dry mixture just until combined - over mixing can cause tough muffins.

I use a standard size ice cream scoop (1/4 cup) to fill the muffin tins. It's amazingly quick and easy - no spills! Sprinkle the top of each muffin with 1/2 TBS of the streusel mixture. (You will probably have some left over)
Bake at 375 for 20 minutes. Check at 18 min. as you don't want to overcook these.
I think I will try these with pumpkin and maybe blueberries too.

Nutritional info. per muffin: 75.8 calories, 1.7 g fat, .4g saturated, .5 polyunsaturated, .7 monounsaturated, Cholesterol 1.1 g, 56.9 Sodium, 66.7 Potassium, 12.6 carbs, .9 fiber, 4.8 sugars, 2.7g protein, vit.A 1.8%, vit C 1.2%, Calcium 1.2%, iron 2.7%

Wednesday, December 5, 2012

Verde Chicken Mexican Lasagna - Remake

I got this picture as well as the original recipe from this blog via pinterest.
This recipe recently won an LDS living recipe contest.

I made a few changes to cut out 130 calories and 6 g of fat per serving,
 which is reflected in the recipe below.
While I never made the original, I'm not sure how it could taste much better. 
The whole family love this and it's super easy!

Verde Chicken Mexican Lasagna 

1 can 12.5 oz can Kirkland chicken breast - drained and broken up

2 cups fat free plain greek yogurt 
1 (15-ounce) can black beans, drained and rinsed
1 (15 ounce) can corn drained (can used frozen corn that has been thawed also)
1 teaspoon Johnny's garlic seasoning (or garlic powder)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
15 or a few more white corn tortillas sprayed with oil/pam and warmed in a pan till soft
1 (8-ounce) package shredded Mexican blend cheese (separated for different uses)

Begin cooking tortillas (It goes really fast in a large electric fry pan)
Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro, the spices and all but a handful of cheese in a large bowl. Taste and adjust seasonings to your preference. 

Cut some of the tortillas in half with kitchen shears.
 Spray a 9×13 dish or any 2 quart casserole dish with non stick spray and layer the bottom with corn tortillas filling the gaps with the cut ones. Add 1/3 of the chicken mixture on the tortillas and spread evenly. Place a layer of tortillas over the mixture and add another 1/3 of the mixture to cover. Repeat the process and top the last mixture layer with tortillas. Spread cheese evenly over the tortillas. 
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with chopped lettuce, salsa, additional greek yogurt and cilantro as desired. 

Makes 8 servings

My recipe: 302 calories per serving (without any toppings) 8g fat (3 sat) 1 polyunsaturated, 0 transfat, 38 g cholesterol,748 sodium, 398 potassium, 40 carbs, 7g fiber, 6g sugars, 18g protein, 15% A, 19% C, 26% calcium, 15% iron.

Original recipe: 432 calories per serving, 13.7 g fat (7.8 sat), .2g polyunsaturated, 0 transfat, 72.5 cholesterol, 1277 sodium, 116.8 potassium, 44.7 carbs, 7g fiber, 4.8 sugars, 31 g protein.