Monthly Archives: April 2012

Vegetable & Barley Soup

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One medium onion.

Chop onion.

Add chopped onion to cooking pot with 1 tablespoon of olive oil. Turn heat to medium/low.

Peel and slice 4 large carrots.

Add carrots to pot.

Chop up 3 stalks of celery.

Add celery to pot.

Sweet peppers.

Seed sweet peppers, slice and chop then add to pot.

All the pretty peppers 🙂

Add 2 quarts of water to your pot full of veggies.

5 Roma tomatoes.

Chop (seeds and all) and add to pot.

Your wonderful veggie mixture just waiting for some seasonings. Add all seasonings.

Add 2/3 cup barley.

Continue to cook on medium/low for about an hour.

Dish your soup up and enjoy...I love the wonderful colors.

Vegetable & Barley Soup

1 tbsp olive oil

1 large onion

4 large carrots

3 celery stalks

4 sweet peppers

2 quarts water (warm)

5 Roma tomatoes

1 tbsp + 1 tsp sea salt

1 tsp ground cumin

2 tsp garlic powder

1 tsp paprika

1 1/2 tsp rubbed sage

2 tsp sweet basil

1 tsp ground thyme

1 tsp ground coriander seed

1 tsp minced garlic

1 tsp crush red pepper (can use less if wanted–highly recommend using less)

fresh ground black pepper

1 tsp onion powder

2 tbsp parsley flakes

3 tbsp chopped chives

2/3 cup barley

Add olive oil to large soup pot.  Chop onion and add to pot with olive oil, start cooking on medium/low heat.  While onions are cooking prep and chop carrots then add to pot.  Do the same with celery and sweet peppers.  Add water.  Chop and add in Roma tomatoes.  Add seasonings and then barley.  Cook on medium/low heat for about one hour (until barley is fully cooked).  If you are using fresh chives add those in prior to serving, if you were using dried chives they can be added at the same time as other seasonings.  I made this using veggies that we had in the fridge, but you can always add your favorites such as:  spinach (would wait until the last couple of minutes of cooking to add), mushrooms, fresh peas, corn, bell peppers,  the options keep going just have fun with it and enjoy your soup.  You can also change the soup up and add a little ricotta cheese, plain greek yogurt or sour cream to make it richer (though not as healthy).

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Photos From A Hike

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Photos From A Hike

Bark

Rye, Flax and Whole Wheat Pasta Noodle Recipe

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Rye, Flax and Whole Wheat Pasta Noodles

1 cup old fashioned rye flour

1/3 cup milled golden flaxseed

2/3 cup whole wheat flour

1/2 cup unbleached white flour

1 1/2 tsp sea salt

4 eggs

3 tbsp water

Combine all dry ingredients in a mixing bowl.  Add in wet ingredients, mix well.  Knead dough for about 6 minutes.  Cover in seran wrap and let pasta dough rest for 20 minutes (or so).  Use pasta machine and make your favorite pasta…spaghetti, fettuccine, ravioli…which ever rocks your boat.  You can also roll out by hand if you chose too.  ENJOY!

Garlic Basil Red Potato Patties

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I decided to upcycled our left over mashed potatoes from last night (https://roxannesrandoms.wordpress.com/2012/04/20/garlic-basil-mashed-red-potatoes-2/) so we had potato patties with breakfast.

Take one egg and scramble on plate.

 

Add a small amount of water to egg and scramble more to loosen the egg up.

On a different plate put a nice portion of plain Panko.

Now that you have your egg bath and Panko ready it is time to focus on the potatoes.

Last night, after my potatoes cooled I pattied them out and wrapped them in seran wrap prior to refrigerating.

Potato patties getting ready for a nice egg bath 🙂

Quickly dip your potato patties in egg bath.

Coat both sides.

Now it is quality Panko time for the potato patty.

Make sure to Panko is evenly coating both sides.

In an attempt to reduce some calories I used an olive oil cooking spray and sprayed both sides of my potato patty prior to placing on hot flat grill (between 375 and 400 degrees).

Salt and pepper patties as desired.

Cook patties until they are nice and golden. They will have a wonderful crunch and great flavor...we enjoyed ours with breakfast.

 

 

Garlic Basil Mashed Red Potatoes

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Garlic Basil Mashed Red Potatoes

5 medium/large red potatoes

2/3 cup ricotta cheese

1 tsp sea salt

2 tsp minced garlic

1/4 tsp cayenne

1/8 tsp garlic powder

2 tbsp Gourmet Garden BASIL herb blend

fresh ground black pepper to taste

Wash potatoes, chunk and boil in salted water until fully cooked.  Drain all water out.  Add all ingredients and mash well.  Enjoy.  If you don’t want as much of a “kick” lower your cayenne to 1/8 tsp or eliminate.  Recipe makes 6 servings.

 

Nutrition Facts
Serving Size 212 g
Amount Per Serving
Calories

177
Calories from Fat

22
% Daily Value*
Total Fat

2.4g
4%
Saturated Fat

114.8g
574%
Cholesterol

9mg
3%
Sodium

357mg
15%
Total Carbohydrates

30.0g
10%
Dietary Fiber

3.1g
12%
Sugars

1.9g
Protein

6.6g
Vitamin A   3% Vitamin C 133%
Calcium 9% Iron 8%
Nutrition Grade B+
* Based on a 2000 calorie diet

 

Nutritional Analysis

Good points
Bad points

 

Grasshopper Cookies

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Grasshopper Cookies

2 eggs

1/2 cup organic agave nectar

1/3 cup golden milled flaxseed

1/4 cup unsweetened cocoa

1 tbsp olive oil

1 tsp peppermint extract

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 1/4 cups unbleached white flour

Mix in order given.  Pre-heat oven to 350 degrees.  Lightly spray cookie sheet.  Make dough into balls and place on cookie sheet.  Bake for 8-9 minutes.  Recipe makes 2 dozen cookies.  Cookies are almost like a brownie or cake on the inside…very good.

Nutrition Facts
Serving Size 20 g
Amount Per Serving
Calories

63
Calories from Fat

14
% Daily Value*
Total Fat

1.6g
2%
TransFat

0.0g
Cholesterol

14mg
5%
Sodium

72mg
3%
Total Carbohydrates

11.3g
4%
Dietary Fiber

1.3g
5%
Sugars

5.1g
Protein

1.6g
Vitamin A   0% Vitamin C 0%
Calcium 1% Iron 3%
Nutrition Grade B
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points

Quinoa & Spinach Side Dish

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Place 1 tablespoon of olive oil in large pan. Add one chopped medium yellow onion.

Add 1 teaspoon sea salt and some fresh ground black pepper. Saute onions and seasonings until onions start to become transparent. Add 1 teaspoon minced garlic.

Add 2 cups cooked quinoa.

Add two large handfuls of chopped fresh organic baby spinach. Cook for a short amount of time, making sure to stir...you still want your spinach to have some texture.

Finely chop a nice bundle of fresh cilantro.

Turn heat off and add cilantro stirring well.

Finished product...fast, easy and oh-so-good for you (and good tasting!).

 

Quinoa & Spinach Side Dish

1 tbsp olive oil

1 medium yellow onion chopped

1 tsp sea salt

fresh ground black pepper to taste

1 tsp minced garlic

2 cups cooked quinoa

2 handfuls chopped spinach

2 tbsp fresh cilantro

Saute onions in olive oil with seasonings until onions start to become transparent.  Add quinoa and mix well.  Add spinach and cook for a short amount of time.  Turn heat off and add fresh cilantro.  Makes about 7 servings…unless you want seconds 😉

 

Nutrition Facts
Serving Size 73 g
Amount Per Serving
Calories

194
Calories from Fat

43
% Daily Value*
Total Fat

4.8g
7%
Saturated Fat

0.6g
3%
Cholesterol

0mg
0%
Sodium

279mg
12%
Total Carbohydrates

31.2g
10%
Dietary Fiber

3.7g
15%
Sugars

0.7g
Protein

6.9g
Vitamin A   16% Vitamin C 6%
Calcium 3% Iron 13%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points