Category Archives: Healthy

Roasted Potato Leek Soup

April 3, 2012 – 6:00 am

When you think of spring, which ingredients are you excited to cook or bake with? Leeks and lemons immediately pop into my mind for some reason. I love the traditional vichychoisse. Such a simple soup of potato and leeks yet it so so beautiful and fun to dress up with croutons or sour cream.

I am kind of a Food Network junkie and a couple of my favorites to watch are Ina Garten and Giada. It seems like no matter what they make, I am printing out the recipes 5 minutes later and adding as many of the recipes as I can to my weekly menu. Ina made this soup a couple of weeks ago and she really turned up the flavors on the traditional potato leek soup.

It’s amazing how roasting vegetables low and slow in the oven really brings out a depth of flavor you never even knew was possible. The preparation for this soup begins by roasting yukon gold potatoes, lovely spring leeks and peppery arugula until they are tender and caramelized and I finished it with rich, tangy sour cream. Serve the soup with a crusty baguette so you can sop up all of the goodness.

Roasted Potato Leek Soup

by Mercedes Porter

Keywords: roast appetizer entree soup/stew vegetables spring

Ingredients (4 servings)

2 pounds yukon gold potatoes, peeled and chopped
3 large leeks, rinsed and only white and light green parts chopped
1/4 cup olive oil
salt and pepper
2 cups arugula
1/2 cup white wine
4 cups chicken stock
3/4 cup light sour cream, plus more for garnish
3/4 cup fat-free half and half
Croutons, for garnish (optional)
1/4 cup chopped chives, for garnish (optional)

Instructions

Preheat oven to 400 degrees.

Line a large baking sheet with foil. Place chopped potatoes and leeks onto lined sheet. Pour oil over vegetables and toss to coat. Sprinkle with salt and pepper.

Roast vegetables for about 45 minutes, tossing a couple of times until potatoes are tender and onions are caramelized.

Remove sheet from oven, sprinkle arugula over roasted vegetables and return to the oven for about 5 minutes or until arugula is wilted.

Remove roasted vegetables and place them into a medium-large stock pot. Pour chicken broth over vegetables.and puree using an immersion blender. (If you do not have an immersion blender, place half of roasted vegetables and half of chicken broth into food processor and blend until smooth, then repeat with remaining vegetables and broth and place pureed mixture into stock pot.)

Place pot over medium heat and whisk in wine and half and half. Finally mix in sour cream. Salt and pepper to taste.

Serve soup with an additional dollop of sour cream, croutons and/or chives.

Recipe adapted from Ina Garten

place chopped potatoes and leeks onto a baking sheet, sprinkle with salt and pepper and roast for 45 minutes, or until tender

place arugula on top of roasted vegetables and return to the oven for 5 minutes or until arugula is wilted

place roasted vegetables into stock pot

pour in chicken broth and use immersion blender to blend until smooth

stir in half and half

then sour cream and salt and pepper to taste

serve with warm, crusty bread

Which flavors or ingredients make you think of spring?

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Superfood Smoothie

February 3, 2012 – 6:00 am

Even though I am not a person who makes New Year’s resolutions, I do always find myself thinking of the things I can do better or new things that I wan tot try when January comes around. One conscious change I have been trying to make this year is to eat more fruits and vegetables. I love almost all produce, I just don’t feel like I know how to get enough of them everyday in my diet.

One way I have been trying to remedy this is by drinking “superfood” smoothies. It is a simple way for me to efficiently get an extra 3-4 servings of fruits and veggies in 1 smoothie and the rest of my daily servings I can easily get in with my meals.

All I do is load up my Vitamix with 8 ounces of water (you could also use milk and or a splash of juice), a cup of fresh or frozen mixed berries, one banana and 2 cups of spinach and blend away. Other great options to add are greek yogurt, kale and any other fruits and vegetables of your choice.

And no need to be scared off by incorporating greens into your smoothie. All you taste is the wonderful freshness of the berries and bananas!

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Quinoa Peanut Butter Chocolate Chip Cookies (Gluten-Free)

January 19, 2012 – 8:00 am

Say that three times fast!

Sometimes I need to reign in my enthusiasm for experimentation in the kitchen. I am sure that you have noticed that I like to try new ingredients, techniques and recipes. This usually works out fine for me. Often I will find an ingredient that can help to make baking or cooking a bit healthier. Or one that simply makes a treat more beautiful or appetizing . The only problem that comes from this desire for investigation is when I can’t just settle for 1 new ingredient per recipe. The reason this can present a problem is that when my final product tastes funny or just off, I have a difficult time determining which of the novel ingredients caused the odd taste or texture!

For example, I have seen a few recipes for cookies with quinoa in them. So, when I was cleaning out the pantry at the lake cabin last weekend and came across a box of quinoa flakes that had a cookie recipe on the back and an expiration date that was approaching in a few months, I knew that my date with quinoa cookies would happen as soon as I got home. The recipe was for a gluten-free cookie and called for brown rice flour which I happened to have at home but had never used before. Also, I received a butter substitute called Melt that I have been dying to try baking with, so I threw that into the mix too! Why not?? (A full review and information about Melt to come!)

What did I think about my first quinoa cookie experience? Well I usually love cookies hot off the pan and when I tasted one of these cookies fresh from the oven, I thought there was a funny taste. Almost florally. I know that sounds weird. Again, this is the challenge with using 3 new ingredients in one recipe. Lesson learned. However, after a bit of patience and some cooling, I could taste the nutty saltiness from the peanut butter, the richness from the chocolate chips and I enjoyed the nice subtle crunch from the quinoa flakes. My husband is always the true critic. He is not afraid to turn up his nose and say “you put what in these cookies?” So, when I caught him reaching for his 3rd cookie in a row, my suspicion about quinoa in cookies being tasty was true.

Quinoa Peanut Butter Chocolate Chip Cookies

by Mercedes Porter

Keywords: bake dessert snack gluten-free healthy vegan chocolate peanut butter cookie

Ingredients (18-20 cookies)

1/2 cup honey
1/3 cup brown sugar
1/2 cup butter (or butter substitute), room temperature
1/2 cup peanut butter
1 tsp vanilla
1 cup brown rice flour (or all-purpose flour)
3/4 cup quinoa flakes
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum (if using gluten-free flour)
1 cup chocolate chips

Instructions

Preheat oven to 350 degrees.

In a large bowl and with an electric mixer, beat honey, brown sugar, butter, peanut butter and vanilla until combined.

In an small bowl, combine flour, quinoa, baking soda, salt and xanthan gum (if using).

Add dry ingredients to wet and mix to combine.

Add chocolate chips.

Drop batter onto cookie sheets using cookie scoop or large spoon and bake for 12 minutes.

Cool cookies completely on pan.

combine honey, brown sugar, butter, peanut butter and vanilla

combine dry ingredients

add dry ingredients to wet and mix to combine

add chocolate chips and mix

drop onto cookies sheets and bake

Will you try baking with quinoa?

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Tags Chocolate, peanut butter, quinoa | Comments (20)

Crock pot Apple Butter

November 22, 2011 – 8:00 am

I know, I know. You do not need one more thing to do or make before Thanksgiving.

But what if that thing is super easy, not labor intensive, involves minimal cleanup and will have your Thanksgiving dinner guests remembering how fabulous you are long after the tryptophan has worn off? What if you had an adorable, bow-adorned jar of this Apple Butter sitting at each guest’s place setting for them to take away with their turkey coma?

I bet you would be the talk of the ‘hood, the toast of the town, the host(ess) with the most(est)!! And I am telling you the truth (as usual): this will not interfere with your other mealtime responsibilities because it cooks itself in the crock pot! You can just set your pot, let it go and come back to warm, comforting, velvety apple butter! Oh, and it gets bonus points for making your home smell exquisite which will get everyone excited about all of the other fall treats you have in store for them.

Some apple butter facts and tips:

-Apple butter as well as other fruit butters actually contain no butter at all and are actually quite healthy

-When making this Crock Pot Apple Butter, please spray your crock pot insert with nonstick cooking spray to make for easy breezy clean up

-How to serve apple butter: on toast, english muffins, bagels (you get my drift), out of a spoon, on meat, in yogurt, or my favorite way: over vanilla ice cream with walnuts and oatmeal sprinkled on top! I know I have an amazing way of making a somewhat healthy snack naughty, don’t I?

Apple Butter

by adapted from My Baking Addiction

Keywords: slow-cooker snack spread vegetarian vegan apple fall

Ingredients

6 pounds apples – peeled, cored and sliced
1 cup white sugar
1 cup light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves

Instructions

Spray crock pot insert with nonstick cooking spray.

Peel, core and roughly chop apples and place into crock pot.

Combine other ingredients and add over the top of the apples. Fold the ingredients into the apples to combine.

Set crock pot to low and cook for 8 hours. Mixture will turn dark brown/amber.

Use an immersion blender to blend all ingredients until smooth, even consistency. (Can also use regular blender or food processor)

Pour mixture into sterile jars and refrigerate for up to 1 month. Can also be frozen.

(recipe adapted from My Baking Addiction)

combine all other ingredients

add to crock pot and stir to combine

cook on low for 8 hours then blend until smooth

pour into jars and enjoy!

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Tags Apples, cinnamon, Fruit, Oatmeal, Spices, spread | Comments (9)

Lightened up Cream of Mushroom Soup

November 19, 2011 – 8:00 am

By now you probably know how much I love soup. One of my favorite soups that my mom made growing up is Cream of Mushroom. This soup can be made quickly and usually without an extra trip to the grocery store. I love that it is creamy and satisfying and yet there is no heavy cream or whole milk!

The meatiness of the mushrooms is even enough to keep those carnivores happy. To me, the flavor of this soup is as comforting as chicken noodle, but more sophisticated due to the richness that the half-and-half and sherry add. With the ingredients listed in this recipe, the portion is perfect for feeding two. I recommend serving it with warm, soft bread.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAid, Red Star Yeast and Le Creuset

Lightened Up Cream of Mushroom Soup

by Mercedes Porter

Keywords: soup/stew entree vegetables

Ingredients

2 Tbsp unsalted butter
1 cup diced onion
1 cup diced celery
8 oz. crimini (baby bella) mushrooms, sliced
1 tsp rosemary
1/2 cup chopped or grated carrots
2 1/4 cups chicken stock, divided
1/4 cup cooking sherry or marsala wine
1 cup fat-free half-and-half, divided
2 Tbsp flour
1/2 tsp salt (more to taste)
1 tsp pepper

Instructions

In a large pan or dutch oven, melt butter over medium heat. Add onions, celery and carrots and sautee for 4 minutes. Add mushrooms and cook until softened.

Add 1 cup chicken stock and sherry.

In a small bowl, whisk the flour, 1/4 cup of stock and 1/2 cup half-and-half to make a thickener. Add to soup and whisk to combine. Add remaining chicken stock. half-and-half, rosemary and salt and pepper. Continue to heat and stir occasionally until soup is thickened.

sautée onions and celery until tender, then add mushrooms

add chicken stock and sherry