Our White Bean Turkey “Chili” is appropriate for our chilly weekend ahead. Prepared with white beans, green peppers, onions, fire roasted tomatoes, garlic and fresh flat leaf parsley for garnish. It will cook for a couple hours. Our chili powder is a special ingredient; it is salt free, and made by the Morton Bassett Co of San Francisco. 100% organic, it has a unique spicy taste and aroma. It is all natural, gluten free and no MSG. As the chili simmers in our Crock Pot it will take on a rich chili powder glow and it will thicken. A dollop of white Rice is a great side.
We are going to accompany our Chili with our very popular Kale Salad. You can find a recipe for Kale Salad just about anywhere now, because Kale has become so popular and there are many variations. Add strawberries or dried cranberries or apples, if they appeal to you. We like it on its own. The main ingredients are lots of fresh garlic, your best extra virgin olive oil, fresh squeezed lemon juice, ground milled salt and pepper, and the “finale” is to top it off with the very best quality – freshly grated Parmesan Romano cheese. Sprinkle on top slivered almonds. Delish…..
I had on hand two chicken carcass’ in the freezer from roasting chickens during the month of November. So I put together a broth from them with some celery, carrots, onions, 3 bay leaves and ground black paper and sea salt. There was plenty of meat still left on the bones/carcass. So it made a generous rich broth “soup base.” And I had two roasted and shredded chicken breasts to add to the final pot of soup towards the end. Usually I purchase dry prepared noodles. But Today, I made homemade noodles. Pretty simple. One cup of Gluten Free flour, 2 egg yolks, a half teaspoon of salt and one/half egg shell of milk. Knead the dough and roll out with a rolling pin. Hand cut fairly thin noodles.(they thicken once added to the boiling soup broth). Place them on a cookie sheet, fairly spread out, and allow them to air dry. In the interim, strain the broth and discard all the bones and cooked veggies and toss. Your broth will be clear but rich looking and tasting. Approximately 3 to 4 cups. Once the noodles are fairly dry, you can begin putting your soup pot together. Bring the strained broth, to a rolling boil. And 3 small diced carrots and cover to cook. Then add two chopped medium sized onions and 4 stalks of chopped and peeled celery. Continue the boil and add the noodles. They will cook in about 30 minutes uncovered. Now add your shredded chicken. Simmer all for about 15 minutes. Add salt and pepper to taste. In addition I purchase a one quart container of extra – high quality low-sodium chicken broth, as once the soup is throughly cooked, it tends to thicken slightly. You can then add the extra broth as needed to assemble a nice serving consistency. Not too thick, but not too thin. Garnish with cooked petite peas and fresh chopped parsley. It’s hot, delicious and so healthy.
The home made noodles are way-worth the effort. Enjoy!
Breakfast…. your most important meal of your day. I have two poached eggs with some sliced Avacado at least two days a week. Eggs and avocado are low fat and combined help promote “Brain health.” On my other days, I cook Gluten Free “Oat…meal.” And the rest of the week I eat plain unflavored low-fat yogurt with apple, banana, a few berries and sprinkled with homemade honeyed granola oats. It’s very filling and so fresh tasting.
For me….it’s my best way to begin the day. It’s necessary and it “revs up” my engine for my gardening daily activity. And I’m usually only consuming water up to lunch time at about 3 pm. My lunch actually becomes my lunch/dinner. And in the evening I most often eat nuts and some fresh or dried fruits
I feel healthy. Like everyone, I have aches and pains, but my daily diet in conjunction with my Yoga routine and thirty minutes of brisk walking is the key to my overall health and the better movement of my body.
I challenge you to keep moving and always make time every morning for your breakfast.
…..happy eating and exercising. Motion is lotion!!
Start where you are…
PS: Please stay tuned for “tips from Contessa” as we all prepare for my upcoming Beginners Outdoor Yoga class in May, 2022.
We are going to make a Gluten Free Pineapple Upside-down Cake. We haven’t had one since….forever. Have a taste for it. They are generally very moist, but deliciously sticky, with brown sugar and butter. It’s a lovely light and fluffy dessert served with tea or coffee. Looking forward to making this pretty and delicious cake. Yummy!!
The beginnings of Irish Potato Soup……
Prep time: 30 minutes – Easy/Peezy
A staple at my house growing up. Potatoes were always in our garden and on our table almost daily. In fact, it was my task to peel the potatoes after I arrived home from school. I was to set the table for dinner and practice my piano every day. I was in charge as my Auntie and Uncle worked until 5 pm.
Potato Soup is simple. Potatoes, onions, celery, one tiny chopped carrot and one chopped leek. Clean and lightly sauté the leek and add it once the vegetables are cooked. The secret is to cook the vegetable only until slightly tender. DO NOT OVERCOOK. You want some texture. Watch it carefully. Once cooked, drain off almost all the water which should just barely cover the vegetables in the pot. Then add the sautéed leeks. Set aside and let cool, uncovered
Stay tuned……..we will post final directions this afternoon. Paired with grilled cheese sandwich’s it’s so heart warming, and one of our favorite fall/winter recipes.
Sauté one (1) Moderately chopped and rinced leek in 1 tablespoon butter. Starting to wilt – not brown. You just want them tender.
Combine ALL ingredients and add enough milk (we use 2% milk) just to cover, plus one and a half extra cups. Now place in the refrigerator for two hours. Flavors will combine. Sprinkle with chopped parsley.
Two hours later, remove from fridge and heat very slowly uncovered. You don’t want it to cook it, just come to “hot” for serving. It is delicious. We like to add a small “pat” of butter when serving and a dollop of (low fat) half and half for creaminess. Salt and pepper to taste .And if you are a bacon lover, you can sprinkle some crispy bacon chips on top YUM! Ready to serve
Today we are home. Cooking, (lemon/garlic/spinach/mushroom/chicken pasta with fresh grated Parmesan) reading, planning our calendar for the remainder of 2021 and listening to some relaxing music. A little yoga routine is in order.
We had planned on planting a couple small evergreen trees today. Nope! And we need to transport forty bricks to a location that needs a solid stationary edging.
There is always tomorrow….. today is a “free day” to do whatever we want. No schedule and no calls. Today is ours.
Our God often sends these times, to teach us to have reverence and take a pause, so as to appreciate all our abundance. We do! Amen.
Apples are plentiful now. Fall apples are crisp, plump and kissed in color by our wonderful sun and coolish evenings. Our favorite are the Honey Crisp variety. One of the reasons we love them is that they create that wonderful and juicy crunch sound when you bite into them. And they maintain their freshness a good amount of time. An added benefit is they do not turn brownish when cut, so if you find that you cannot make your way through one, like me, you can put it in a container in the fridge and they are almost just as fresh when you go back to finish up.
Today we are making homemade applesauce. We actually like the sauce slightly chunky. So we do not cook the apples too much. We add Lemon juice, cinnamon and honey. Maybe a little light brown sugar. Can’t wait to taste. And we have enough apples that we will make an apple crisp with granola over the weekend.
We love the recipes of our wonderful fall season. Bounty in real wonderful fibrous fruit. YUM!
We have prepared and posted this soup recipe prior it’s so delicious we are posting it again today. It’s hearty, pretty and so delicious. Our slightly cooler temps warrant a big pot of soup Grab some crusty bread and ENJOY!
“French Lentils Soup”
Meat – 4 oz Bacon (you can substitute with sautéed portobello mushrooms for a meat free version)
2 Bay leaves
2 Carrots, medium
1/2 Celeriac, medium
1 cup French le puy lentils
2 cloves Garlic
1 Leek, large
1/4 cup Parsley, fresh
2 tsp Thyme, fresh
1 Yellow onion, medium
6 cups Chicken broth, quality – we prefer home prepared broth
Baking & Spices
1/4 tsp Black pepper, freshly ground
1 tsp Salt
Oils & Vinegars
1 tbsp Red wine vinegar
In a stock pot cook the bacon (or mushrooms) over medium-high heat until done. Add the onions and cook until soft and translucent and golden, 7-10 minutes. Add the garlic and cook for another minute. Add the celeriac, leek and carrots and cook for another 4-5 minutes or until beginning to soften. Add the lentils and cook for another minute or two. Add all remaining ingredients except for the parsley and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes.
Finally stir in parsley and salt and pepper to taste.
Our second time to make this easy, quick and delicious Eggplant Parmesan. And the best part…. No frying.
1 medium eggplant, cut into 1/4-inch slices
1 tablespoon water
1 cup panko breadcrumbs (Gluten Free)
1/4 cup grated parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 (25 ounce) jar marinara sauce
8 ounces (low moisture part-skim) mozzarella cheese, shredded
julienned fresh basil, (optional)
Spread the sliced eggplant in a single layer onto paper towels. Generously salt the eggplant and let it sit for 15 minutes. Flip the eggplant, salt the other side, and let sit for another 15 minutes. Rince the eggplant with water and pat dry with clean paper towels. (This process will draw out the excess moisture and bitterness from the eggplant.)
Preheat your oven to 395 degrees. Combine the panko breadcrumbs, parmesan cheese, dried basil, dried oregano, and garlic powder in a shallow dish. In a separate dish, lightly beat the eggs with the water.
Dip the eggplant slices in the egg and then the breadcrumb mixture, pressing the breadcrumbs onto the eggplant to evenly coat both sides.
Drizzle a foil-lined sheet pan with the olive oil and spread it around to cover the whole pan. Place the breaded eggplant in a single layer on the baking sheet.
Bake in the preheated oven for 15 minutes, flip the slices, then bake for an additional 15 minutes on the other side. Generously spoon sauce onto each slice and top with shredded cheese. Return to the oven and continue baking for an additional 20 minutes, or until the cheese is melted and bubbling. If you love basil, top each serving with fresh basil right before serving.
As shown, accompanied by a fresh spinach/scallion/olive oil and red wine vinegar salad.
One of our favs…….Enjoy!