Papaya Avocado Salad

Papaya, avocados, lime juice and cilantro – this luscious tropical salad will make you feel like you are in the sunny Caribbean.

This salad pairs wonderfully with rice and beans, grilled chicken, fish or steak and it's loaded with vitamin C, A, folate and fiber.  You can add a jalapeño to add a little kick! This would even make a great salsa to serve with chips.

Perfect for all diets restrictions, vegan, gluten free, low carb, egg free, nut free, to name a few. Enjoy!


Click Here To See The Full Recipe...

Arroz Congri (Cuban Rice and Black Beans)

The aroma that fills your kitchen while cooking this Cuban rice dish will make you want to pump up the salsa music and grab a mojito!

Rice and black beans cook together in this flavorful dish, which gives the rice it's black color. In addition it's cooked with peppers, onions, garlic, cumin and bay leaf. Not only is the dish delicious, it's also high in fiber, protein, anti-oxidants, it's low fat, vegan, and gluten-free. Win win!!

This is very filling thanks to the beans. You cans enjoy this as a vegetarian main dish with a salad, or great as a side dish with steak, chicken or pork. Try this with Chicken Sabroso or Slow Cooked Pernil, you won't be sorry!

I ate this with an avocado papaya salad (recipe coming) and I was thoroughly satisfied, I didn't miss the meat!

White rice is typically used in this dish, I've never had it with brown rice but I'm sure it would be delicious for those of you who prefer brown - you may have to adjust the liquid and cooking time. You can of course use your own cooked beans from dried beans if you prefer not to used canned. This recipe does not recommend you drain the beans, the liquid is what gives the rice the black color. For those of you who must drain the beans, be sure to fill the can back with water so it won't be too dry.

Click Here To See The Full Recipe...

The Best Fried Rice Ever and Perfect Miso Soup

I've never really loved Chinese food. Thai, yes. Japanese, definitely. Chinese foods, not so much. I think I accredit this to the fast food chains and most Chinese eateries around Phoenix that I've been to. Again, not very many recently because I thought them icky and full of MSG type flavoring. Whatever the mystery sauce that goes into every single dish that you get at most Chinese food chains I found thick, salty and left a bad taste in my mouth. Not to mention everything seemed coated in oil and deep fried.

Sorry to all of you Panda Express lovers, my deepest apologies.  Reeeeally.



Anyhoo,  I have had a fried rice or two in the past that I thought was delicious. When I was lucky enough to come across an 'authentic' Chinese eatery in Chicago and one in Indiana some years back, I decided maybe Chinese food really was good. The vegetables were fresh and not over cooked and the flavors were just right IMHO. It's all about the garlic, ginger, vinegars and Tamari that make a good Chinese dish shine.

Oh, and let's not forget about the type and quality of the oil and Wok used to sear the veggies to crisp perfection. It drives me batty when people use 'EVOO' to cook everything with (I'm not mentioning any names errrhegghmm, Rachal Ray) 

It's important to use certain types of oils for stir frying and not others. 'We all know that certain oils are healthier than others, but your oil health goes beyond just the type. The health of your oil can be related to how you use it too.

Each type of oil has what is called a “smoke point.” The smoke point is the specific temperature at which the oil starts to break down…or in more technical terms, its molecular structure begins to change. These molecular changes result in changes in flavor, as well as changes in nutritional value…specifically, the nutritional value of the oil starts to degrade; changing what once may have been considered an especially healthy oil (such as Olive or Flaxseed which is rich in Omega-3s), into one that is unhealthy.The higher an oil’s smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance.

 Brett Blumenthal - Sheer Balance




Continue reading for a helpful chart on Oils and their smoke points.........

Here is a quick guide that I hope you find helpful.

 Not only because it's awfully cute and convenient, but because it took me 2 hours to figure out how to get it onto my blog!   duh

Print this chart!

Continue reading for the recipes.....

       Perfect Miso Soup

Let's take a quick peek at the key ingredients. The good news is, there's only 4!

It's important to choose Organic when it comes to Miso . Although it comes in other forms,
miso is typically a  fermented soy product. As we know,
genetically manipulated soy ingredients are bad for your health and the environment.
  When soy beans are fermented, such as in miso, an array of beneficial bacteria are produced.
This is beneficial for improved digestion, enhanced
nutrition, reduction in hot flashes and aids in fighting or preventing cancer.

Miso is an excellent source of several vitamins and minerals including,
zinc, copper, vitamin K,  magnesium and B-12.

Sea vegetables may be a unique food source of the mineral iodine among other minerals.

Also, seaweed is an amazing source of bioavailable iron.  This means that seaweed is an

excellent source of iron and vitamin C. And since vitamin C acts to increase the bioavailability of plant iron, this combination in sea vegetables may offer a special benefit.

Really, the nutritional list of benefits from sea plants is truly amazing.

If you'd like to read more (I know most of you have stopped reading already)

go here.

There are tons of different types of seaweed and see kelp. Any should work.
There are even some pre sliced thinly perfect for Miso soup. I got these from the Chinese Cultural Center in Phoenix.
They are dirt cheap when you can get them at an Asian market. I bought a huge bag for just a couple of dollars.

Again, it's important to choose Organic when it comes to tofu, also a soy product.

It's a personal choice whether you choose, soft, semi-firm, firm or extra firm tofu.

I like semi-firm, it breaks up just a bit into the soup.

Traditionally, Miso soup is made with Dashi,  fish flavored granules. I chose to use a basic, home made vegetable stock since I felt the Miso was flavor enough for me,

and I had them in my freezer ready to go, more convenient.

I make a big batch of basic vegetable broth and pour it into muffin tins then freeze. Pop them into freezer storage bags and you can easily use them for soup, rice or whatever.
I wouldn't use chicken broth for Miso soup as it would taste more like Chicken Noodle Soup!

Voila, 1 cup broth ready to go.

To Make:

First, soak sea weed in warm water for 5-10 minutes. Chop. Use however much you'd like. A pinch or a small handful.
Simply heat 1cup vegetable broth over medium-high heat. Add chopped tofu. Cook for 3-4 minutes.

Place a spoonful of Miso (adjust amount to your taste.) in a small bowl. Using a ladle, pour some of the heated broth into the bowl and gently whisk to combine. Remove broth from heat. Ladle into individual bowls, add Miso and see weed.

*Do not cook Miso paste. Not only will it turn gritty but it will kill the live cultures! Poooor cultures.

Other awesome sites with Miso soup you might want to check out:

Teczape
101 Cookbooks
Steamy Kitchen

Also,

Make sure you come back in a few days! I have a very special recipe for you. I made it last night and it was A-mazing! My new most favorite dish EVER! Honestly, it was better than....... well it was spectacular!

Now for the Best Fried Rice Recipe Ever! Who's still with me???

(really, you can use any veggies you have on hand, fresh or frozen)

Recipe adapted from Eating Well

SERVES 4     TIME 20 MINUTES
INGREDIENTS


4 cups leftover cooked brown rice

4 eggs, lightly beaten

1 tablespoon canola oil

1 bunch asparagus spears, tough ends snapped off and stalks cut into 1-inch pieces

2 small red bell peppers, sliced thinly into 1-inch pieces

1 bunch scallions, white and green parts, cut into 1-inch pieces

2 cloves garlic, minced

2 tablespoons minced fresh ginger

2 to 3 tablespoons good-quality tamari or shoyu

3 tablespoons rice vinegar

2 teaspoons toasted sesame oil

1. In a large heavy-bottomed skillet or wok coated with cooking spray, cook the eggs over medium heat for just 1 minute, stirring, until just set. Transfer cooked eggs to a bowl.

2. Heat the canola oil over medium-high heat in the same skillet and add asparagus. Cook, stirring, for 2 minutes, then add bell pepper, scallions, garlic, and ginger. Cook vegetables, stirring constantly, until vegetables are just crisp-tender, about 2 minutes. Add cooked rice, Tamari, and vinegar and cook for about 1 minute, until the liquid has been absorbed. Gently fold in the cooked eggs. Remove from heat, stir in the sesame oil and hot sauce, if using, and serve immediately.

That's it! Easy Peasy One, Two, Threesie!

Cute story...
Jack and Nolan (my 6 and 4 year olds) were busy doing crafts while I was making dinner and doing this photo shoot. Yay for crafts! Nolan snuck up quietly while I was taking this picture and put a little punch out heart on the place mat and said "This will make your picture pretty mommy. It's a heart because I love you."  Awwwww, *sniff sniff       Picture time over, snuggle time on! ;)

Nolies heart picture

Sicilian Rice Ball Casserole

Sicilian Rice Ball Casserole, a dish your whole family will enjoy.

Italian rice balls, otherwise known as Arancini are one of my favorite appetizers, but I usually stay far away because they are deep fried and loaded with fat. If you've never tried them, they are balls of rice stuffed with chopped meat, peas and cheese, then breaded and fried, what's not to love?

This lightened up casserole is the genius of my friend Julia from Julia's Healthy Italian. I "skinnified" her recipe a bit to cut the points down, but she takes all the credit for the creativity of turning an otherwise very heavy meal and making it lighter. The servings are large and very satisfying. A simple green salad on the side is all you need to complete this.

This is probably a good weekend recipe to make since it requires some prepping, Julia usually makes double and freezes the second casserole to use later on. I halved her original, but it makes sense to make two for the same amount of work it takes to make one.



Click Here To See The Full Recipe...

Prosciutto, Arugula and Balsamic Sandwich

Prosciutto di Parma, peppery arugula, sweet balsamic and heart healthy olive oil on french bread is a winning combination.

The addition of prosciutto in this sandwich is a perfect example of using meat as a condiment. It has so much concentrated flavor, that a little goes a long way. I load this up with arugula and balsamic (sometimes I add fresh tomatoes and shaved parmesan) and I'm one happy camper!

French bread or baguettes are usually fat free, so that's my bread of choice when I make a sandwich. Always check nutritional info because some brands add oil. And by the way, I cheated and scooped out some of the bread to give me a larger sandwich for less carbs, I think this is a Long Island thing, we do that with bagels too!

Click Here To See The Full Recipe...

Easy Garlic Cheddar Biscuits

Golden cheddar biscuits drizzled with garlic parsley butter. Make sure you have some company to enjoy these with, or you'll be tempted to eat them all!

You can easily halve this recipe. Of course, they taste best fresh out of the oven, but reheating them the next day is still good if you have leftovers.

Click Here To See The Full Recipe...

Soft Ginger-Lemon Cookies with Lemon Glaze

These cookies are fuss free deliciousness. I am in love with all things ginger and cookies and treats are no exception. There are those who crave things sweet and sugary, those who crave things salty or spicy and then there are people like me who like all things sour, zingy, tart and tangy. I also, equally love anything hot and spicy and seriously considered putting a pinch of cayenne in these.  ;) 

Alas, they are just perfect the way they are and I am in love with the super tangy lemon glaze! My mouth is watering in anticipation of a fourth second Lemony, ginger cookie.

recipe from Taste of Home

TIME  25 MINUTES      YIELDS 2 DOZEN

Ingredients:

1/2 cup butter, softened

1 cup packed brown sugar


1 egg


3 tablespoons sour cream


1/2 teaspoon lemon extract ( I used 1 tablespoon fresh lemon juice)


1/2 teaspoon vanilla extract


1-3/4 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon cream of tartar

1 teaspoon ground ginger

1/4 teaspoon salt


Directions


In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well.


Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets (I used a sheet of parchment paper on my cookie sheet). Bake at 350° for 12-15 minutes or until lightly browned. Immediately remove from pans to wire racks. Yield: 2 dozen.




For the lemon glaze (not from Taste of Home)


1 cup confectioners sugar (powdered sugar)
1-2 tablespoons fresh lemon juice
lemon zest


Using an electric mixer on high speed, combine sugar and juice till smooth. Top with a bit of lemon zest.

Baked Seasoned Fries with Skinny Garlic Aioli

Low fat, crispy fries baked in your oven. A quick, inexpensive and easy side dish your whole family will love. Keep the skin on the potatoes for added fiber.

Sodium girl asked me to participate in her Love Your Heart Recipe Rally in honor of National Heart Health Month and post a low sodium recipe to prove that many Americans can take healthcare back into their own hands. The USDA recently announced its latest food guidelines which called for many Americans to reduce their sodium intake to 1,500 mg a day (equal to 1/2 teaspoon of salt).

Now, I have no experience with cooking without salt, so this was quite a challenge. I had to pick a recipe that would normally be eaten with salt, and the first thing that came to mind was french fries. My approach to making this blog worthy, was to really punch up the flavors with lots of herbs and seasonings, then make a yummy garlicky dipping sauce.

Well it worked, because my guinea pig, err husband loved them and kept asking me, are you sure you didn't add salt?

Note; baking time will vary depending on your oven and the size of your fries, so use your judgment and cook until they look right to you.

Click Here To See The Full Recipe...

Pasta with Cauliflower

Pasta with cauliflower, toasted bread crumbs, cheese and a mysterious ingredient... anchovies.

You don't think you like anchovies? Don't leave them out! They really give this simple dish a wonderful savoriness, not fishy at all. You'd be surprised how many of your favorite Italian dishes have anchovies in them. 

This recipe was adapted from my Sicilian friend Julia, from Julia's Healthy Italian Cooking. She has a gift of whipping up delicious Italian meals in minutes!

For a gluten-free option, use brown rice pasta for 8 points plus.
Click Here To See The Full Recipe...

Baked Potato Soup

Everything you love about a baked potato loaded with cheddar, bacon and chives, in the form of a soup!

I've had several requests to make-over this soup (You really like to challenge me, don't you!) I was a little stumped on how I was going to take something as carb rich as potatoes, with added fat like sour cream, cheese and bacon, light!

I knew I had to hide a vegetable in this soup to bulk it up without added calories. My first attempt was parsnips, but the flavor was too overwhelming. My second attempt was cauliflower, knowing how much you all love my Creamy cauliflower puree recipe and it was a winner. It really made me feel like I was eating a loaded baked potato, without all the guilt. This would also be great topped with broccoli and cheese if you prefer to forgo the bacon.
Click Here To See The Full Recipe...

Kid Friendly Picadillo with Brown Rice

I've been wanting to make this recipe for quite some time. Ever since I saw it on one of my favorite blogs, Mr. and Mrs. P  and it reminded me of a wonderful dish a good friend of mine with Cuban roots made for us several years ago that I loved. It's funny how you can love a dish so much and never attempt to re-create it at home. What's even funnier is that this dish is one of the easiest I've ever made. Ever. I guess that for the most part, my mind  is not on meals that include beef, and this one is all about the beef. Well, maybe not entirely, but it's defiantly the main ingredient.

What makes a beef errrr, un-enthusiast like me want to make a Cuban ground beef dinner like Picadillo?
Flavor. Simplicity. Organic, All-Natural ground beef. and the fact that everyone else in my house loves beef.
No arguing, compromising, yelling or crying tonight for dinner folks!  Now that, is something isn't it?

It's absolutely amazing how much better Organic, 'Free Range' beef tastes. Tons I tell you. It must be due to the fact that the cows aren't sad and cooped up in a crowded stall spending all day standing knee deep in their own filth and fed a diet that goes against nature. Repeat after me " Cows don't naturally eat corn." Period. They eat grass. Their digestive systems weren't meant to handle diets of corn and fillers and who knows what. Now we have cows with messed up digestive systems and immune systems, hence all the ecoli contaminated beef 'outbreaks'. Their bodies aren't coping with the filth and the hormones and the antibiotics because they are eating a GMO corn/science experiment.





Organic is more expensive.
I decided that we would eat meat less often so I could afford to pay a little more for
beef, chicken, milk and eggs that were responsibly raised and better for us.


I'm sorry. I'm done. Promise.



Sooooo, in all fairness, and because their recipe is so wonderful and authentic which is what drew me to it in the first place, I thought I'd just go ahead and post the original recipe from Mr. and Mrs. P's blog and then give you my little changes or additions in ( ). Mostly, my changes were because of ingredients I already had in my pantry and my additions were to sneak more veggies in and make it more kid friendly. My kids love green beans and corn made it a bit sweeter. This was fantastic! I hope you try it too.


Recipe slightly adapted from Mr. and Mrs. P

TIME  15 MINUTES        SERVES  6
Ingredients:


1 pound of ground beef (I used Organic, lean ground beef)

1 tbsp. of vegetable oil

1 small onion, chopped

1/2 of a green pepper, chopped

2 cloves of garlic, minced

Salt and pepper (I added 1or 2 teaspoons ground cumin, just a pinch of salt and a lotta fresh cracked pepper)

8 oz. can of tomato sauce (I used a 14 oz can diced tomatoes cuz that's all I had)

1/2 cup of white wine (I used red)

1 teaspoon of vinegar (I used white wine vinegar)

1/3 cup raisins (I used golden)

1/4 cup of green olives, sliced

1 tbsp. of sugar (I used brown sugar)

I added about a 1/3 cup of frozen sweet corn and about 1/2 cup of green beans I had in my fridge to make it kid friendly.  O.K., and yes, I apparently can't make anything without adding veggies.



Directions:


Heat the oil over medium heat in a deep skillet. Once the oil is hot, add the onions and season with salt and pepper. When the onions are soft, add the peppers and garlic. Cook, while stirring, about 2-3 minutes until the "sofrito" is tender. Next, add the ground beef. Cook until the meat is brown. Add the wine while scraping bottom of pan with a broad wooden spoon to deglaze. Add the tomato sauce and vinegar. Simmer for a few minutes, then add the corn and green beans if using, raisins, olives and sugar. Cover and simmer on low for about 10 minutes. Serve over white rice (I used Brown rice). 

This post is linked to

Dark Chocolate Chunk Bread Pudding

Warm chocolate bread pudding with chunks of dark chocolate, reserve this treat for a special occasion... Valentine's Day perhaps?

Did you know eating chocolate gives you the same sensation you get as falling in love or being kissed. No wonder people are so addicted to chocolate! But dark chocolate can do more than just fill you with euphoria, it's also high in antioxidants and rich in flavonol. So next time you feel guilty eating a piece of chocolate, realize you are doing something good for yourself (in moderation of course).

This recipe was adapted from Cooking Light, it serves two, but you can easily double this to make four. Their recipe used Kahlua, which I left out. Always use good quality chocolate and cocoa powder to get the best results. Chop the chocolate in large pieces so you'll have nice sized chunks to bite into.I made this the day before, then reheated in the microwave and it was perfect.

Happy Valentine's Day everyone!!
Click Here To See The Full Recipe...

Chocolate Pistachio Biscotti

Warning: Make at your own risk... Highly addictive, hard to eat just one!!

I loved everything about these cookies. The dough was easier to work with than the biscotti without butter, the texture was moist and chewy, and the pistachios, heavenly!  Only problem is I ate more than my share. So if you make these, you might want to only make half! Don't say I didn't warn you!!

You can make these without the butter using the same method I used in my chocolate chocolate chip biscotti recipe, for a crispier biscotti, and only 2 points plus each. Enjoy!!

Click Here To See The Full Recipe...

Chocolate Chocolate Chip Biscotti

Biscotti is the perfect grown up cookie. Easy to recognize by their long crescent shape. When hard and crispy, it's perfect for dipping into your coffee. A moister biscotti, which is how I like my biscotti, is perfect to eat by itself or with a glass of (fat free) milk.

Biscotti is baked twice, first it's shaped into a log and baked, then it's sliced on an angle and and baked a second time. Traditional biscotti contains no butter or oil and has a crispy, crunchy texture. This is the cookie you want to dip into your java. Adding just a little butter transforms this into the most addictive cookie you'll probably ever make.

I asked my Facebook fans which recipe they preferred, the one with or without butter and the results were 50/50... so I'm posting both.

This is the butter free version. This was more of an experiment I wasn't planning on posting. I cut them too soon, so the chocolate chips smeared a bit but I didn't care because these weren't going to make it to the blog. I had them on my counter and my daughter, the chocoholic in the house, came home from school and must have tasted one and raved about them. Asked me to pack them in her lunch for snack. My non-dieting skinny teen liked these!

A lot!!

Ate them all!! So they made the cut.


Click Here To See The Full Recipe...

Turkey Chili Taco Soup

On those rare occasions I don't bring leftovers for lunch at work, I always buy the Turkey Chili Soup from Fresh and Co. It's light and healthy and one cup always fills me up.

Now I know I have quite a few chili recipes on my site, but this one is perfect when you need a quick meal. Courtesy of my friend Julia, of Julia's Healthy Italian Cooking. If you've been following me for a while, you'll know some of her recipes, Filetto di Pomodoro, Balsamic Chicken with Roasted Vegetables, Pasta con Sarde are just a few of her recipes featured here on Skinnytaste. She's an amazing cook, a working mother of four, and always cooks her family quick healthy meals made from scratch. This soup is a super easy to make and is ready in less than 20 minutes.

For a thinner soup add more broth, or you can leave the broth out and you have yourself a bowl of chili. Don't you love recipes that can be so versatile?

Click Here To See The Full Recipe...

Potato Leek Soup Makeover

Potato Leek soup is a pretty common soup I think. Probably because it's pretty simple to make, delicious and warming making it a true comfort food. All of the recipes I've come across are pretty similar, most call for just potatoes and leeks, stock and cream. To me, that just makes glorified mashed potatoes which is all fine and good but I wanted more of a hearty, flavourful yet healthy soup. So I made up my own version out of the usual 'starter' recipe and it was magnificent.

If you've been here at Simply Healthy Family before, you know that I love my veggies and put them in almost everything, even in smoothies. So basically, all I did to this soup was use a good Organic chicken broth ( I use home made broth in broth based soups) and added more leeks and veggies and omitted the cream, using white wine instead for even more flavor. The result was a very flavorful soup without the heavy cream to mask the wonderful leeks and veggies.

This soup was super simple and fairly frugal making it a perfect weekday supper. 4 out of 4 kids loved it!

Simple. Leeks, potatoes, a bit of celery a touch of garlic. Use good quality flavor enhancers like chicken broth, a little bit of a good, dry white wine and French Sea Salt and you'll never miss the butter and cream that sabotage this wonderful soup and your diet.

 Cut the dark green tops off of the leeks and discard or save for vegetable stock or your compost pile. Slice the remaining white stalk lenghtwise. Rinse thoroughly under cool running water to remove sand.

In a ceramic coated cast iron pot (or good soup pot) over medium heat, add a teaspoon or two of EVOO. Gently cook leeks for 3-4 minutes till softened.

Don't let them brown like onions, Leeks are very sensitive that way. ;)

'De-Glazing' adds flavor 

Pour the wine into the pot (can use broth but the wine adds a wonderful flavour!) while scraping the bottom
of the pot with a broad wooden spoon to remove browned bits.
Turn up the heat to Med-High and cook down the wine for about 3 minutes.
Remember not to use metal utensils on your ceramic coated cookware.
and you threw away all of your Teflon pans right???




The center of the celery or 'celery heart' is perfect in soups. Chop up the leaves and add them to soup for more flavour!

Let's talk about salt!



French sea salts are hand-harvested from pristine Atlantic seawater. Unlike most American sea salts, they are usually unrefined so they retain more of the trace minerals that naturally occur in seawater. These minerals include natural iodine which is an essential mineral for proper thyroid function. French grey sea salt, or Sel Gris, is harvested using the traditional Celtic methods. This prized process is done entirely by hand, using only wooden tools. This preserves the pure taste of the French salt, and produces a very special moist crystalline texture. Sel Gris by Le Tresor is also lower in sodium chloride content than average sea salts, generally containing anywhere from 83–87% sodium chloride. French sea salts are ideal for use on salads, cooked fresh vegetables and grilled meat. They are available in coarse grains – ideal for pinching or salt cellars, stone ground fine – an ideal replacement for processed table salts, and extra fine grain – the perfect popcorn salt (or other salty snacks).

 A little goes a long way so even though it's more expensive than regular table salt, you get your money's worth and it's so much better for your health! I just can't say enough about how wonderful this salt tastes!  Potatoes soak up a lot of salt so add a little during cooking to help distribute flavor through your soup but wait until the end of cooking to add salt to taste.

The result?  Drum roll please................... Fantastic. Flavorful. Healthy. 

Comfort city central in my 

kitchen.

Printer Friendly Version of Potato Leek Soup Recipe

TIME  40 MINUTES     SERVES  6-8You Will Need:
5 medium Russet or Yukon Potatoes2-3 Leeks, trimmed and washed2 stalks celery heart w leaves, chopped1 clove garlic, chopped1 cup dry white wine (sub w broth if you must ;)6-7 cups Organic Chicken broth (or home made)2 teaspoons extra virgin olive oil (EVOO)1 tablespoon fresh thyme or 1 teaspoon dry* 1 teaspoon French Grey Sea Salt *Freshly cracked pepper to taste
Optional Garnishes:Center cut bacon, cooked and crumbled on topFresh Thyme


Trim and wash leeks as described above. Cut into thin slices. In a large soup pot over medium heat, add EVOO. Add leeks, cook over medium heat stirring occasionally 3-4 minutes till softened but not browned.Pour in wine while scraping the bottom of the pot with a broad wooden spoon. Let the wine cook down for 2-3 minutes.
Meanwhile scrub potatoes, leave peels on for vitamins. Chop into small, 1 inch pieces. Wash and chop celery. Smash and chop garlic, set aside.
Add broth to the pot, turn up the heat and add the potatoes and celery. Bring to a boil while stirring. Lower heat, cover and simmer 20 minutes, until potatoes are soft.

Remove from heat. Add garlic, thyme and salt. Using an immersion blender, blend contents of pot to a smooth consistency. Alternately, in small batches, carefully blend contents of pot in a blender.

Ladle into bowls. Sprinkle with cracked pepper and chopped bacon, garnish with thyme.

This post is linked to Kahakai Kitchen for Souper Sunday's roundup!

Chicken and Cavatelli Soup

A hearty bowl of this chicken and pasta will fill your tummy and warm your soul. This dish is somewhere between a soup and a stew, the flavors reminiscent of my Dad's chicken and dumplings I grew up eating. You may want to set your table with spoons AND forks!

Cavatellis are Italian pastas, sometimes made with ricotta, sometimes without. The ones made with ricotta are sold frozen in some supermarkets or Italian specialty stores. I realize living in New York, finding Italian delis are like finding banks, we have them everywhere. If this is not common in your neighborhood, you can use orecchiette or noodles instead or even homemade spaetzle would be great.

There is a lot more liquid when you first make this, it's more like a soup. But as it sits, it thickens, and the pasta absorbs the liquid. This photo was actually taken the next day when I reheated it for lunch. One bowl is very satisfying, even for my husband who has a hearty appetite.

White meat lovers, you can replace the thighs with 4 breast halves but you'll have to cook it for less time. Let the soup simmer 15 minutes without the chicken, then cook 15 more minutes with the chicken, remove chicken after 15 minutes, cut or shred, then add back to pot when you add the pasta. (7 points+)

Enjoy!

Click Here To See The Full Recipe...

All Natural Cough-Control 'Tea'

Since I have been feeling icky the last couple of days, I thought this was worth re-posting. This tea is so soothing and such a wonderful relief for your cough and sore throught, it really works! Herbs are amazing natural healers, detoxifiers and soothers. I recently found a 'bed time' tea from my fav tea maker, Republic of Tea, that I have fallen head over heals for! I'm not a big fan of chamomile tea and so I was really happy when I tasted this tea and it was fantastic! It's a blend of  organic rooibos, soothing chamomile, passionflower and the mellowing properties of Valerian. Not only did it taste wonderful but it made me relaxed and sleepy. I fell asleep and stayed asleep all night. This is nothing short of a miracle for me!

I use this tea along w the lemon, herbs and honey concoction I talk about below to

sooth my cough, throat and chest.

Republic of Tea's 'Be Well' line is fabulous! Check out these wonderful tea's for your every ailment!

Sizing up 25 studies on over-the-counter cough medicine, a recent research review published in "The Cochrane Library" determined that there's no good evidence for or against the effectiveness of cough formulas such as Robitussin and Mucinex.

For natural, reliable cough relief, try a tea recipe recommended by Tieraona Low Dog, M.D., director of education at the University of Arizona's Program in Integrative Medicine.
It features thyme, which alleviates chest congestion and supports respiratory function, along with
throat-soothing honey, sage, and vitamin-C-rich lemon.

From Body+Soul, May 2008






I've made this several times now for myself and my children and it is a God send! Which should come as no surprise since Nature usually knows best. It works. It's good. It's soothing.

All Natural Cough-Control Tea


1. Pour 8 oz. hot water over 2 teaspoons organic lemon rinds, 1 teaspoon sage, and 1/2 teaspoon thyme. (Dried or fresh herbs can be used.)

2. Cover and steep for 15 minutes

3. Strain "tea", then add juice of 1/2 lemon and 1 tablespoon Organic honey.

4. Drink two to three cups daily for cough relief.

*** You can also add this mixture to a cup of your favorite bedtime tea or apple cider for kids.

 Yes, I have made this for myself and my small children and not only does it work but they love it. I recently put this 'tea' in my 15 month old's sippy cup and her horrible croopy cough sounded better immediately!
I promise it works so much better than OTC cough medications and is much safer and better for you!


*** Most pediatricians DO NOT recommend feeding infants under 12 months of age honey. After 12 months of age you can introduce pasteurized honey or Organic honey to your child. Here is a good site for information on feeding your baby honey. Wholesome baby food

Sauerkraut and Sausage Soup to Warm Your Tummies

I'm just in disbelief over the crazy weather happening all over our country these last few weeks. I'm not one for talking about the obvious but this weather is defiantly not normal winter weather. Even here in Phoenix it has been insanely cold, freezing and I mean that literally, like in the SINGLE digits..... in Phoenix! None of us even owns a real coat. The kid's pull over fleece hoodies just aren't cutting it this week. The wind has been merciless and we Zonies just don't know what to do with ourselves. Picture a bunch of dazed and confused people pulling their cute, trendy, cropped, barely a sweater thingy tightly around their blingy tank tops as they make a run for the Starbucks door in their flip flops. Entertaining and sad at the same time. Confused I tell you, unnatural.  Yesterday, the Phoenix Open was even canceled! *gasp!

I know the weather is much more dramatic almost every where else, I just thought these pics of flowing water frozen with the Phoenix Desert backgrounds were pretty cool. Again, this just isn't normal here!

I can not begin to imagine how cold it is in the mid west and east coast! I have a sister in New Jersey and one in Wisconsin who are hating life right now. Friends are sending pictures of completely barren grocery store shelves and snow, more snow than you would think possible. This morning on the news people here in the Valley were sending in some crazy pictures of the fountains in their yards with the flowing water frozen in its tracks! That may not seem out of the ordinary for many of you, but here in The Valley of the Sun, it's pretty Twilight Zonie!


So I'm pretty sure that most people are into soup in a BIG way right now. I sure know we are.
This recipe came from my '1 Stock 100 Soups' Cook Book.  I altered it a bit, omitting the dumplings and sour cream and I added some potatoes, turnips and parsnips that I had to use and to make it heartier.

I hesitated making this soup thinking the kids wouldn't even touch it but to my utter amazement, each and every one of my 4 kids had seconds or third helpings! You just never know I tell you. Simmering the Sauerkraut made it much milder and even sweet some how.

This soup was a big hit in our home and will make your tummies warm and happy

 during this crazy Winter weather!

Sauerkraut and Sausage Soup

TIME   40 MINUTES   SERVES  6
You Will Need:

2 tablespoons unsalted butter
1 tablespoon all purpose flour
1 tablespoon sweet paprika
1 tablespoon smoked paprika (just use 2 tbsp of either one if you don't have both)
8 cups vegetable or chicken stock, home made is much better!
1 medium potato (leave the peel on for vitamins!)
1-2 small turnips
1 small parsnip (looks like a big, yellow carrot)
1- 14 oz can Sauerkraut or 2 cups from your deli counter
1 lb smoked pork sausages, cut into 1 inch slices (can also use Bratwurst)
Freshly cracked pepper to taste

Optional garnish: Dollop of light sour cream


Wash veggies thourougly. I leave the peels on for the vitamins. Chop potatoes, parsnips and turnips into 1 inch pieces. Set aside.

Melt butter in a large ceramic cast iron pot over medium-high heat. Add the flour and 1 tablespoon of paprika. Using a spatula, stir constantly for 1-2 minutes, don't let burn. Remove pot from heat and add stock a little at a time while continuing to stir until fully incorporated and smooth.

Return the pot to burner and bring to medium-high heat. Add the sauerkraut, sausage, veggies and remaining paprika to the pot. Bring to a gentle boil while stirring. Lower heat, cover and let simmer 30 minutes until veggies are soft but still holding together.

Ladle into bowls and grind fresh peppercorns over top and add sour cream if you desire. Serve with crusty artisan bread and an ice cold Apricot Ale.



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