The Food Blog
Go-To Green Herbed Hummus (0 Comments)
Today i am sharing with you another hummus style made with just greens such as fresh basil, parsley and tarragon which nourish your mind, body and soul for overall wellness. Hummus is one of my go-to snacks to keep me on track with my health and fitness levels and not to mention tasty as well.
How about yourself, do you enjoy hummus and why?
This popular and nourishing snack is quite easy to create in your own kitchen without to much fuss and preparation. Why buy store bought when you can easily make this at home minus the chemical crap storm with conventional store types? You may say ” I have no time” or “I don’t know how to”. But i will tell you “you can do this” even if you do not have much experience in the kitchen. I hope i am able to inspire you to create something in your own kitchen. If you never made hummus before and give this a go……. please let me know how it came out for you. I would love to hear.
Below are the many health benefits in consuming more hummus and why these green herbs are quite powerful when combined in a super simple snack food.
HEALTH BENEFITS OF HEAVENLY HOMEMADE HUMMUS
HEALTHY DIGESTION:
Due to the high fiber content, hummus helps keep your digestive system in check. A great alternative in getting more fiber consumed into the body and plus it’s heart healthy.
PROMOTES HEALTHY BONE, MUSCLE, SKIN and BLOOD:
The high amount of protein in this food snack allows an essential building block in these particular areas.
LOWERS CHOLESTEROL:
Hummus is generally made from chickpeas, or some say garbanzo beans which have nutrients in them in lowering cholesterol. By making your own at home you are reducing the sodium intake from most grocery store bought varieties while avoiding heart disease. Homemade is best!
PREVENTS CANCER:
Healthy benefits of beans are their cancer preventing properties of the three compounds of sapnins, protease inhibitors and phytic acids which have shown in tests to guard against the damaging affects of cancers.
WEIGHT-LOSS:
Due to the tahini, which is a sesame seed butter, this contains mono-saturated fats in which helps promote weight-loss and belly fat in the body.
PROMOTES STRONG BONES:
Both chickpeas and tahini contain calcium which contributes to good bone health. Especially important for older women in preventing osteoporosis.
HELPS ALLEVIATE ANEMIA:
The combination of the beans and tahini is a great source of iron which helps deliver oxygen to the red blood cells.
BALANCING BLOOD SUGAR LEVELS:
Due to high nutrients in hummus, you can eat this to control blood sugar levels in the body. High protein helps you feel fuller longer while fighting and curbing food cravings.
ANTIOXIDANT RICH:
Consuming plenty of this will release oxidative damage done in our bodies. Just plain nourishment overall for well-being.
EXCELLENT FOR ALLERGIES:
Hummus is gluten free, dairy and nut free source of snack. Chickpeas are so versatile it may be used in a variety snacks and treats. Plus reduces allergic reactions.
NOW that we discussed the many health benefits of this powerful super-food snack, let’s move on to the benefits of the herb combinations in the recipe.
BASIL BENEFITS:
There are numerous health benefits to adding it into your healthy lifestyle. I simply love basil and use it weekly in my homemade marinara sauce.
An anti-oxidant
anti-inflammatory
pain reducer
fever reducer
cancer fighter
liver & blood vessel protector
immune booster
stress reliever
PARSLEY BENEFITS:
A surprisingly small amount of parsley is packed with vitamins.
nutrition booster
promotes healthy kidneys
joint pain reliever
energizer
anti-cancer powerhouse
TARRAGON BENEFITS:
This herb is quite popular in French cooking. Tarragon is quite medicinal that it can be used to treat a range of conditions in the body.
Excellent for toothache
an anti-oxidant
improves healthy digestion
stimulates apetite
a mild sedative
heart healthy
healthy eye function
muscle building
healthy female reproduction
LET’S SCROLL DOWN TO THE RECIPE……………………………………………………………..
SERVES: 6-8
INGREDIENTS:
1/2 cup basil, fresh
1/2 cup parsley, fresh
1/4 cup tarragon, fresh
1 16 ounce can chickpeas, organic, drained and rinsed ( you may use dried & must prepare)
2 tbsp olive oil
1/3 cup tahini
dash, sea salt to taste
INSTRUCTIONS:
Firstly, make sure the beans are drained and rinsed if using a can and best for better quality styles. If dried, prepare them as instructed on bag.
Combine all the ingredients in the food processor or blender; mix well until combined and a smooth paste consistency.
Place mixture into a decorative dipping bowl or in an airtight container to keep in the refrigerator. Enjoy when ready!
NUTRITIONAL CONTENT: per serving, calories 159; total fat 9.6g; sodium 200mg; dietary fiber 3.6g; total carbohydrates 15.3g; protein 4.7g
calcium 5%; iron 11% and potassium 3%
Sausage and Veggie Slow Cooked Soup with Bowtie Pasta (0 Comments)
What i am sharing with you today is an inspired snow storm soup that is nourishing for the mind, body and soul.
On a blustery day, in New England, with temperatures dipping just below zero i was in the kitchen organizing what to plan on tonight’s recipe. Initially i wanted to create a casserole type of dish, but then my husband inspired me to make a slow cooked meal. And if you know me at all, i LOVE my crock-pot. This is where the beauty of the magic began with my simple creation. Although running out of a couple items in my pantry, i just was able to simple tie everything together magically. I must say it came out beautifully. I’m sure my husband would agree with having more than two bowls of this slow cooked soup. This meal was just right for this evenings treat that was packed full of flavor, packed with nutrients and oh SO tasty!
Just having a crock-pot in my life saved me more than a few times. It’s a life saving gadget for any home with it’s versatility and easy to use care. A lovely meal created for just two or for a crowd. I’ve utilized many times for hot beverages, snacks or delicious desserts. You can easily set it and forget it. Well almost. Right? I would love to know what is your favorite slow cooked meal to create in your own home? Do tell.
With this recipe there is some light prep work, but definitely not overwhelming. I normally enjoy sauteing my veggies in developing the flavors of the soup. Now depending on the recipe i do braise any meat that is utilized as well for the same reasons. Then mostly the rest of the ingredients are placed in pot to slow cook away for deliciousness. My husband usually enjoys some starch and that’s why i have incorporated the pasta aspect and i added the spinach to increase my greens plus i LOVE it. This recipe is not set in stone and you may utilize different beans, veggies or any other add-ins your heart desires. Go ahead and create your own kitchen magic. If you try this, please let me know how it was. I would love to hear!
SO let’s scroll down to the recipe.
SERVES: 6-8
INGREDIENTS:
2 tbsp olive oil
1 medium onion, diced
2 carrots, cleaned, peeled and diced
2 celery ribs, cleaned and diced
1 1/2 cup mushrooms, diced
2 garlic cloves, peeled and minced
1-2 tbsp tomato paste
4 cups filtered water
1 package bratwurst sausage, sliced and cooked
1 can chickpeas, rinsed and drained or dried (if dried must be prepared)
1-2 tbsp herbs, preferred (dried or fresh)
bowtie pasta (opt)
handful, spinach, organic (opt)
INSTRUCTIONS:
In a medium saucepan, on low-medium heat, heat the oil; combine the onions, carrots, celery and mushrooms together. Let cook for about 3-4 minutes, or until soft and fragrant. Add the garlic; let cook about 2-3 minutes, stirring frequently, or until fragrant. Add in the tomato paste and blend well. Let cook well for about another 5 minutes until flavors marry well together.
Once complete, remove from the heat. Add to the crock-pot along with the water or broth.
With same saucepan, add the sliced sausage and cook until golden brown. Remove from heat and place in the pot. Add in the chickpeas and the preferred herbs and mix well until combined. Cover and cook on either low for 8-10 or high for 3-4 hours.
Just before the soup is about ready, this is the time to prepare your pasta; let set aside.
When done, place the pasta and spinach to the bottom of the soup bowl. Then add in the soup. Garnish with Parmesan or herbs, etc.
NUTRITIONAL CONTENT: calories (per serving) 308; total fat 12.9g; cholesterol 16mg; total carbohydrates 36.4g; sugars 7.6g; protein 13.9g; vitamin D 238%; Iron 24%; potassium 16%
Braised Veal Shanks Slow Cooked with a side of Gremolata (0 Comments)
What i am sharing with you today is a classic Italian dish of fall of the bone tenderness that packs flavor and oh so good. This seriously was a two thumbs up with the hubby. A lovely gourmet meal perfect on a chilly wintry day to warm up your soul.
I LOVE creating meals in my crock-pot! Do you?
A wonderful dish that is fairly easy to prepare with real food ingredients along with a rich gravy and simple zesty topping of gremolata. Osso Buco is the perfect slow cooking meal for just two or a crowd. The key here is to brown the meat before placing into the slow cooker and reducing the sauce before serving. This will allow more enhancement flavor wise. As a side dish, you may complement with mashed potatoes or another starch and prepare a quick zesty topping of fresh parsley, lemon zest and garlic. that’s it!
SERVES: about 6
INGREDIENTS:
1-2 sprig rosemary, fresh
1 sprig thyme, fresh
2 sage leaves
1 bay leaf
1/8 tsp cloves, ground
kitchen twine
3 veal or beef shanks (whole) trimmed
sea salt, dash
black pepper, dash
All purpose flour, dredging
1/2 cup olive oil
1 onion, small and diced
2 carrots, small and diced
2 celery ribs, diced
1 tbsp tomato paste
1 cup wine, dry (rd or White)
3 cups beef stock, or chicken, low sodium and organic
3 tbsp thyme, fresh
1 tbsp lemon juice
GREMOLATA:
2 handful parsley, fresh
1 garlic cloves, minced
1 lemon, zest of the lemon
INSTRUCTIONS:
Prepare shanks with the kitchen twine to hold them together. Season with sea salt and black pepper on both sides.
In a large saucepan or pot, on medium heat, heat the olive oil about 1/2 cup for a few minutes. Dredge the shanks in flour before placing in saucepan. you may to do this in batches depending on the size of your pan. Make sure the oil is hot and brown meat on both sides. Set aside.
Add the veggies to the saucepan; season with salt and pepper. Let cook for a few minutes until soft; about 3-4 minutes. Add in the tomato paste and blend well; stirring frequently. Let cook for another minute. Add the stock, crushed tomatoes, herbs and bay leaf; stir well to combine. Bring it up to a boil then let simmer on low for about 10-15 minutes. Remove from heat; set aside.
Place the veal shanks on the bottom of crock-pot. then add the liquid mixture from the pan and place over the meat. Cover and let cook for 4 hours on high, or on low for 6-8 hours.
For the gremolata topping, on a hard surface, peel and mince the garlic. Then chop the fresh parsley and add the lest zest over the herb. In a bowl, place all three ingredients together and mix well. You this to garnish over the dish.
NUTRITIONAL CONTENT: (single serving) calories 425; total fat 22.7g; cholesterol 140mg; total carbohydrates 5.6g; dietary fiber 1.8g; sugars 3g and protein 39.1g.
Slow Cooked Pork Loin with an Asian Flair (0 Comments)
This slow cooked meal around the holiday season was totally spot on with the tenderness, flavor profile and with easy preparation.The pork loin is great to serve with a side of veggies or a starch. And a wonderful leftover meal to make as a sandwich too. The recipe is super simple to prepare for either you and a loved one or a crowd. It is made with real-food ingredients and packed full of flavor to tantalize the tastebuds. Hope you enjoy this and if you do try it let me know what you thought. I would love to hear!
SERVES: 8-10 servings
INGREDIENTS:
1 3-4 pound pork loin
1/2 tsp garlic powder
1/4 tsp ginger, ground
1/8 tsp thyme, fresh or dried
sea salt, dash
black pepper, dash
2-3 tbsp olive oil
2 cups chicken broth, low sodium and organic
2 tbsp lemon juice, fresh
1-2 tbsp soy sauce
cornstarch (optional)
INSTRUCTIONS:
Prepare pork if needed in trimming extra fat off. Next in a small bowl, combine the first 5 ingredients and mix well until combined. Rub the spices over the pork loin; set aside.
In a medium saucepan, heat the oil over med-high heat and sear all sides of the pork. You want a good char almost deep golden brown color. Transfer the loin to the crock-pot. Add the broth, lemon juice and soy sauce to the pot. Cover and let cook on low for 6-8 hours or longer if needed.
When roast is complete, transfer the meat to a serving platter and cover to keep warm.
To make the gravy: Pour the juices from the pot into a measured cup. Skim fat off and measure 2 cups of liquid; add water if needed. Transfer the juices to the saucepan and reserve about 1/2 cup. Mix the cornstarch to the reserved juices and mix until dissolved. Then place the reserved into the saucepan. Let thicken and bubbly, stirring frequently, about 3 minutes or so. Cook and stir 2 more minutes. Remove from the heat. Set aside in a decorative gravy bowl. Slice the roast and serve gravy together along with a side dish.
NUTRITIONAL CONTENT: calories 365; total fat 22g; cholesterol 109mg; sodium 344mg; total carbohydrates 0.5g; sugars 0.3g and protein 38.3g.
Baked Cod in a Tomato-Herb Butter Sauce (0 Comments)
Melt in your mouth goodness with a delightful light flavor profile that complements this type of fish well. Made with wild caught cod, real-food ingredients, and so super simple to create in your own kitchen.This may be served with rice, pasta or another starch besides quinoa here. This was totally spot on with texture and taste. If you happen to try this, please let me know your thoughts. I would love to hear!
WHY COD MAY BE A POPULAR CHOICE?
There may be numerous reasons why this is popular in American cuisine. Firstly, it has a mild taste that most will enjoy. Also economical, it’s easy to cook and widely available throughout the year. Cod is a great alternative to red meat and packs a punch with healthy protein. But not only lean protein, it provides amino acids. Amino acids are vital for creation, repair and maintenance of cells as well as healthy growth and development in fetuses, children and adolescents.
THE HEALTHY BENEFITS OF COD FISH
Great source of omega three’s
Improves mood and reduces depression
High in protein and low in fat
Reduces risk of macular degeneration
Aids in weightloss and metabolism
Promotes cardiovascular disease
Protects against certain cancers and heart attack
Anti-inflammatory
Fights blood clots
Lowers triglycerides
Protects against Alzheimer’s and other age related cognitive disorders
Prevents and controls high blood pressure
SO, HOW MUCH SEAFOOD SHOULD ONE CONSUME?
For adults, the recommended amount is about 3.5 ounces a week (about a deck of cards). Women whom are pregnant or plan to be should limit the amount of consumption of fish as well as young children due to unknown potential affects of toxins.
RECIPE BELOW
SERVES:4-6
INGREDIENTS:
SAUCE
1 shallot, medium and minced
2-3 garlic cloves, peeled and minced
1 pint cherry tomatoes, sliced
1/2 cup stock, chicken or vegetable, organic and low sodium
1/2 tsp sea salt
1/4 tsp red pepper flakes
1/4 tsp brown sugar
4 tbsp butter, unsalted
3 tbsp herbs, fresh (thyme, parsley, chives, sage, or cilantro) whatever you desire
FISH
1 1/2-2 pounds cod fillets, fresh and wild
1 lemon, for juice
sea salt, dash
black pepper, dash
INSTRUCTIONS:
SAUCE:
In a saucepan, over medium heat, heat the oil. Add the shallot and garlic together in the pan; let saute about 3-4 minutes until soft and fragrant.
Add the tomatoes, stock, salt, red pepper flakes and sugar; let simmer, uncovered, for about 15 minutes until juices cook down and evaporate.
Remove from heat; stir in the butter and fresh herbs. The texture should be velvety. Set aside.
COD:
Preheat the oven 400 degrees.
Drizzle olive oil on the surface of baking dish. Make sure it’s big enough for fish and sauce to pour a single layer for room.
Prepare the cod by patting it dry with paper towels in removing any excess liquids. Sprinkle the cod with sea salt and black pepper on both sides. Then first roll the lemon on a hard surface in draining all juice when squeezed. Slice in quarters and squeeze the juice over the fish. Cover tightly with aluminum and place the baking dish in the oven; let cook for about 15-20 minutes or until a flaky consistency.
When ready, remove from the oven. Add the tomato butter sauce to the cod dish evenly. Cover it up for another few minutes to marry the flavors well together.
Serve immediately by itself or with a starch or veggies on a decorative plate. Garnish with the extra fresh herbs. Enjoy!
NUTRITIONAL CONTENT: calories 280; total fat 11.1g; cholesterol 90mg; sodium 655mg; total carbohydrates 13.5g; sugars 9g and protein 30g
Gingerbread Man Cookies (0 Comments)
Run, run as fast as you can…..you can’t catch me, I’m the gingerbread Man!!!
This is one of our favorite Christmas cookies to make around this time of year! Surely a soft center, crisp around the edges, wonderfully spiced and slightly sweetened with goodness.
Today I am sharing with you a recipe i have made many times and finally placing on my blog here. What are your favorite holiday cookies? Do tell!
This dough recipe is quite easy, but may be messy due to the stickiness. It’s important to chill in the refrigerator overnight or at least a few hours to set after once beaten all together. Plastic wrap is the best way to cover them and divide the dough in half and form a disc shape. Remember it’s easier to work with a smaller portion when rolling out and shaping. And do not be afraid to flour your surface, rolling pin, your hands and everything in between otherwise it’ll be quite sticky. These cookies do not take long to bake. Depending on the size, if smaller than 4 inches it will cook at about 8 minutes versus XXL cookie style it will bake more about 10-12 minutes.
Now it’s time to decorate to your hearts desires! It’s hard NOT to love these cookies. Packed full of flavor, super simple dough that comes together and decorating fun with the whole family. Below i had mentioned the healthy benefits of molasses.
MOLASSES HEALTH BENEFITS:
BlackStrap molasses is a byproduct of the process of refining of sugarcane, varied by the amount, method of extracting and age of the plant. BlackStrap molasses has many benefits and uses you may not realize.
EXCELLENT FOR HAIR
This contains copper and iron in removing frizz of the hair and as well as antioxidants to fight against free radical activity with loss of hair grays. Apply for 15 minutes of a concoction of coconut milk (or favorite shampoo), warm water and spoonful of molasses for repairing the hair shaft.
TREATS ANEMIA
Due to the source of iron present in molasses it helps with fatigue. Also contains Folate which helps the production of red blood cells.
DIABETIC FRIENDLY
Slower absorption which helps in stabilizing sugar levels in the body.
BONE BOOSTER
Molasses contains both calcium and magnesium in guarding against osteoporosis. Adequate levels of magnesium are so important in preventing osteoporosis and asthma that can affect your blood and heart.
POTASSIUM PACKED
Bananas may be the king, but molasses is packed full of it. Try mixing it with baked beans, poultry, or any other meat for a boost. A spoonful alone of this stuff will give you a quick boost.
SHALL WE MOVE ON TO THE RECIPE?!
SERVES: about 25 depending on size
INGREDIENTS:
2/3 cup unsalted butter, softened
3/4 cup brown sugar
2/3 cup BlackStrap molasses
1 egg, pasture raised
1 tsp vanilla (opt)
3 1/2 cup flour
1 tsp baking powder
1/2 tsp sea salt
1 tbsp cinnamon, ground
1 tbsp ginger, ground
1/2 tsp allspice
1/2 tsp cloves, ground
YOU WILL NEED:
Cookie cutters
Rolling pin
Large baking sheet
INSTRUCTIONS:
Preheat the oven 350 degrees
In a medium bowl, cream the butter while adding the brown sugar gradually. Beat well until combined; about 2-3 minutes until fluffy and light. Add the molasses; beat on high until combined. Next beat in the egg and vanilla for about couple minutes. Scrape down the sides of the bowl if needed.
In a separate bowl, combine the flour, baking soda, seasonings and other spices to the mix until thoroughly combined. In thirds, on low speed, add the dry mixture to the wet mixture until it becomes a sticky texture. Divide the dough in half and place in plastic wrap forming a disc like shape; let chill in the refrigerator to set until needed for about a few hours or overnight.
Line two baking cookie sheets with parchment or silicone mats. Set aside.
When ready, remove one of the discs from the refrigerator and roll out onto a floured surface. do not be afraid to continuously flour your surface and utensils. Roll out about a 1/4 inch thick; cut into desired shape and place onto to cookie sheet. Repeat until complete.
Bake cookies for about 9-10 minutes depending on the size of the cookie cutter.
When finished, allow to cool for about about 5-8 minutes until set. Once completely cooled, decorate as you wish.
Cookie tips: You may make ahead and freeze until needed for up to 3 months wrapped tightly with plastic; let thaw overnight. This recipe will not be sturdy enough for a gingerbread house, but great for a cookie style.