After hoping this chest cold was going away and being badgered by friends/family to go to the doctor, I finally did, only to find out that this “chest cold” is actually a lung infection and bronchitis. Armed with my virtual pharmacy of prescriptions given to be my doctor with instructions of bed rest, and liquids I headed home. I figured I would up the ante of feeling better with some good old fashion home made chicken noodle soup (gluten free of course). I added kale and spinach to it, well because I like the and I figure – hey the more antioxidants the better – right?
Chicken Noodle Soup with Kale and Spinach.
- 1 medium saucepan
- splash of EVOO (Extra Virgin Olive Oil)
- 1 tsp minced garlic (2 cloves)
- 1/2 cup chopped onion
- 1/4-1/2 cup (or whatever you have) cooked chicken chopped
- a handful kale – chopped (about 2 cups)
- 1/2 handful of spinach chopped (about a cup )
- 1/2-3/4 c gluten free noodles (I used penne)
- 1 litre chicken broth/stock
- 1-2 tsp dried basil
- 4 shakes Ol’Bay Seasoning
- salt and pepper to taste
Heat on med high the sauce pan, once hot add EVOO. Once EVOO is heated garlic and saute for 30-45 sec, add onion, saute for a min or two, add chicken, add kale and spinach and stir every min for about 4 mins. Add noodles, stir. Add broth. Add basil and Old Bay, bring to a boil, then turn heat down and simmer for 11 mins. Add salt and pepper to taste. Serve. EnJoy,
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Posted in Family Fave's, Gluten free, Misc Recipes or Posts, pasta, recipes, soups or stews
Tagged antioxident, chicken noodle, glutenfree, kale, sick, soup, spinach
It has been snowing for 3 days. I’ve been shoveling for 3 days. You know what I didn’t want to take 3 days? Supper! So it was off to the fridge to find something to make. I found a carrot. … Continue reading
an essential lifestyle
Well hello lovely friends! Today we’re on a roll! Woke up early (thank you, Olivia and Lucas…), ate a healthy breakfast, got in a smidge of housekeeping, hustled it to the gym and got in a great workout. So I decided to extend this productivity and period of good health through lunch! However, was a tad hungrier than usual due to my workout so wanted something really satisfying…honestly a salad just wouldn’t cut it. So I chef’d this up and thought it yummy enough to share! Plus vegan/gluten-free sandies in general are like a unicorn…so hard to find a yummy one it seems. Let me know if you like it!
Makes one serving.
- ½ – 1 cup cooked quinoa (I prefer the Rainbow Blend just ‘cause it’s pretty)
- Sprouted grain tortillas or other gf wrap (I prefer the Food for Life “Ezekiel 4:9” new mexico style sprouted grain wrap –…
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Yesterday was the first (real) snow fall of the year – and the perfect day for a chowder and warm biscuits.
- 3TB margarine
- 1/2 cup diced onion
- 2 stalks celery diced
- 2 carrots – diced
- 400 g (about 4 small) white potatoes chopped into bite sized pieces
- 2 cup shrimp or fish stock (chicken/veg stock will work too)
- 1 tsp Old Bay Seasoning
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- 1 1/2oz (3 TB) dry white wine
- 1 cup milk (1%)
- 1/2 LB raw shrimp – peeled and tails off
In a sauce pan melt margarine. Add onion, carrots and celery, and cook until onion is soft. Add potatoes and stir. Add the shrimp stock and bring to a boil. Simmer, covered for 10 min, removing cover for last 5 min. Add wine. Lower heat and add milk. Add shrimp and cover – allow to heat until shrimp is cooked 3-5 min (shrimp will turn pink). Serve with fresh tea biscuits. EnJoy.
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Posted in entertaining, Family Fave's, fish or seafood, Living Well, Misc Recipes or Posts, recipes, shrimp
Tagged chowder, comfort food, shrimp, Shrimp Chowder, soup
The cooler weather is here and that means comfort foods! My 7 year son requested his absolute fave – risotto! Although its a little labour intensive, the end result is definitely worth it. This is my basic recipe for risotto – we really like parmesan risotto and I wanted to use up some spinach I had in the fridge so I added that. Feel free to play with flavors and different tastes – mushrooms are another one of my faves for this dish.
Creamy Spinach & Parmesan Risotto
- 4 cups homemade or organic chicken stock/broth
- 1/4 c salted butter
- 1/2 red onion diced
- 1 -2 tsp minced garlic
- 1 1/2 cup arborio rice (scant)
- a few handfuls of fresh spinach
- 3TB butter – cup up into chunks
- 1/3 cup grated parmesan cheese
- salt & pepper to taste
In a small saucepan, heat the chicken broth/stock to a boil, turn down heat and allow to simmer. Meanwhile, in a a deep dished fry pan, melt 1/4 c butter. Add onion and saute over medium heat for 5 min or until onion is soft. Add garlic and stir for 1 min. Add rice and stir for about 2 minutes. Add the first 1.5 cup of hot stock (keep the stock hot throughout the process). The stock/rice will be boiling – adjust heat if you need to – to keep it at that temp.. Stir every couple of minutes until liquid is absorbed. Continue to stir and add liquid 1/2 c at a time until all stock is used up and rice is soft – this will take about 25 minutes. At the 15 min or so mark, throw in the torn up spinach. Keep stirring! When all of the liquid is absorbed, add 3 TB butter and stir to mix. Remove from heat, add parmesan cheese & salt and pepper to taste (taste it before adding salt). Cover and allow to sit for 3 or 4 minutes. Serve. EnJoy.
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Posted in entertaining, Family Fave's, Gluten free, Living Well, Misc Recipes or Posts, recipes, Veggie & Sides Recipes
Tagged arborio rice, comfort food, Creamy Spinach, Joy In Your Kitchen, joyskitchen, parmesan cheese, risotto, spinach
This recipe looked so yummy I thought I would pass it on to my readers!
COOKING ON A BOOTSTRAP
Photography by Susan Bell.
This burger is where the media storm began, and dubbed ‘the 9p burger’ because of the low cost of the ingredients used to make it, it’s one of my most popular recipes. A can of value range red kidney beans is a cheap but excellent source of protein and I built a lot of my early cooking around it. When my toddler asked me for burgers for tea, I made him these, and they became a firm staple in my household. I triple the recipe to make a batch of them, and freeze them in patties to whip out at a moment’s notice and fry on a low heat.
Makes 4 generous burgers:
1 x 400g tin of kidney beans
1 onion, peeled and finely chopped
1 carrot, grated
1 teaspoon ground cumin
a handful of fresh coriander, finely chopped
a splash of oil, plus 2…
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Rantings of an Amateur Chef
Potato….cheese…bacon….’buff said. Here’s Maggie….
This is another recipe that showed up in my Facebook newsfeed at just the right time. We had a picnic to attend, and I needed a new recipe to try. This one looked great so I hit PRINT!
I doubled the amount of sour cream called for in the original recipe. I knew I wanted my dish to be a bit more creamy and decadent, so what the heck. I may or may not have used more than two cups of shredded cheese. (OK- closer the 3 cups…)
Another change I made was to double the bacon, and cook half of the chopped onion with the bacon. I chose to top the casserole with the bacon and onion mixture so it stayed crisp. The recipe said to mix the crisp bacon into the potato mixture, but I knew that would make it soft and soggy. No…
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I remember the first time I tried maté while living abroad in Buenos Aires with a host family. The Guzmans introduced me to a number of traditions, and I showed them cheese grits and hot sauce. Cultural exchange just goes better with pepper sauce.
My two daily meals with the family were distinct: breakfast would be toasted pan con miel with long conversations about everything my host father, Alejandro, saw wrong with Argentinian politics. We’d often get engrossed in our chats, and I’d have to make the 25-minute walk to class in 15 minutes. Dinners were pizzas or gnocchi, with three kids and a mom trying to keep everyone in check (my 12-year-old sister loved to spar with my 13-year-old brother about boys at school; I loved to debate Brüno Mars’ musical legitimacy with her). It was a microcosm of chaos. That’s one human characteristic that doesn’t stop at borders.
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cooking from the heart
mexican grilled corn
my own recipe
2 tbsp low-fat mayonnaise
2 tbsp nonfat plain yogurt
1/2 tsp chili powder
4 ears corn, husked
4 tbsp Parmesan cheese
1 lime (juiced)
2 tbsp chopped clinatro
3 tbsp olive oil
salt and pepper
preheat grill to medium-high. combine mayonnaise, yogurt, lime juice and chili powder in a small bowl and let chill. rub each ear with olive oil and a healthy portion of salt and pepper. grill corn, turning occasionally, until charred and tender, about 12 minutes. rub each ear with the sauce and sprinkle sprinkle parmesan over so it will stick. sprinkle chopped clinatro on top before serving.
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Foodimentary - National Food Holidays
Picture Source: bbcgoodfood.com
Juicy blueberries and creamy cheesecake,
try this perfect combination in a blueberry cheesecake.
Celebrate the National Blueberry Cheesecake day on May 26th!
Did you know…
- Cheesecake is a dessert formed of a topping made with soft, fresh cheese upon a base made from biscuit, pastry or sponge. The topping is frequently sweetened with sugar and flavored or topped with a puree or compote of fruit.
- Savory cheesecakes also exist, served sometimes as hors d’oeuvre or with accompanying salads. Despite their name, cheesecakes are technically tarts; the word ‘cake’ was formerly applied to a much broader category of foods than it is today.
- Cato the Elder’s De Agri Cultura includes recipes for two cakes for religious uses: libum and placenta. Of the two placenta is most like modern cheesecakes having a crust that is separately prepared and baked.
- Cheesecakes can be broadly categorised into two basic types –…
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