The Food Blog
Slow Cooked Cornish Hen Soup (0 Comments)
Nothing better than a tasty nourishing comfort meal to warm up your soul. I love using my crock pot year round from side dishes to desserts and main dishes. I use it a lot more often in the winter months when temperatures dip to create lovely soups like this one right here. How about you, are you a fan of crockpot meals? Do tell.Having a crock pot in the kitchen is a wonderful tool to have especially when you are pressed for time or using it for just about anything. I also enjoy making hot cocoa, brownies and more. There’s less fuss, so much fun and super versatile in creating deliciousness right in the comfort of your own home. Cornish hens are a delightful dinner option and just right for slow cooking. Not only tasty, but it gives the home a wonderful aroma too. They are normally portioned for two and much less cooking time required than a whole chicken. I enjoy making this with fresh herbs, broth, veggies and either potatoes in the pot or rice on on the side. I make this dish quite often and always turns out so darn good. My question for you is what is your favorite slow cooked meal around the colder months? Well, I hope you enjoy this recipe and if you try it out i would love to hear about it. Let’s move onto the recipe.
SERVES: 2
INGREDIENTS:
2 tbsp olive oil
4-6 sliced unsalted butter (optional)
2 Cornish hens, whole
3-4 carrots, skimmed and chopped
1 onion, medium, skinned and chopped
3 celery stalks, rinsed and chopped
3 garlic cloves, minced
3 cup chicken broth, organic, low sodium
1-2 cup filtered water
handful, baby potatoes, quartered
handful, fresh parsley
1 tsp dried oregano
2 bay leafs
dash, sea salt, to taste
dash, black pepper, to taste
INSTRUCTIONS:
firstly, rinse and clean the hens. Let pat dry to remove excess liquid. On a disinfectant and flat surface, lightly rub the hen with olive oil, sprinkle black pepper and salt on both sides. Then, under the lining of the skin place thin slices of butter. Set aside.
In the crock pot, place all veggies, potatoes, and herbs on the bottom. You may also saute the veggies before placing in the pot for elevated flavoring. Next, place the hens over the bed of veggie mixture. Add in the water and stock. Add in the seasonings to the pot. Cover.
Set the crock pot on low for 6-8 hours, or on high for 4 hours. An hour prior to completion, taste and flavor if needed. When ready for consumption, serve immediately and place in decorative bowls. And voila! A no fuss and nutritious meal for all to enjoy.
NUTRITIONAL CONTENT: calories 245; total fat 0.6g; sodium 205mg; potassium 1100mg; total carbohydrates 43g; dietary fiber 8.4g; sugars 9g; protein 7.6g. This meal is very low in saturated fat and cholesterol, high in dietary fiber, potassium and vitamin B6 and very high in manganese, vitamin C and A.
Homemade Holiday Sugar Cookie Dough (0 Comments)
A super simple and soft cut-out cookies with slightly crisp edges and a bunch of room for decorating fun. Sugar cookies are one of our favorite things to make around the Christmas season! How about you?!
This recipe is super simple without the extra ingredients to over complicate. You already may have these ingredients on hand in your own kitchen without the extra unwanted sugar than most conventional treats. Growing up, around Christmas time, I remember making these with my mom and siblings and we would have a bunch of fun creating. And now this activity has been passed onto my children with our own creations to display. Although it can get quite messy, we have so much fun creating and decorating these delicious homemade treats. Get creative in the kitchen and have fun decorating with colorful icing and sprinkles.
SERVES: about 15-18
INGREDIENTS:
3/4 cups unsalted butter
1/3 cup sugar in the raw, or light brown sugar
1 large egg
2 1/4 cups flour
1/2 tsp baking powder
1 tsp vanilla, pure
1/4 tsp sea salt
INSTRUCTIONS:
Preheat oven 350 degrees.
In a large bowl, either using a hand mixer or heavy duty mixer, beat the sugar and butter together: about 1-3 minutes, or until blended. Scrape down the sides of the bowl if needed. Add the egg and vanilla: let beat on high until combined for about 2 minutes.
In a separate bowl, combine and whisk the flour, baking powder and salt. Set aside.
Add the dry ingredients to the wet mixture in the bowl. Do it in batches with the flour and mix in between, on low speed, until combined. If it feels too soft add in a tbsp more flour for better rolling.
Divide the dough into 2 equal parts. Roll each portion out on parchment or silicone mat. Now, the amount of batches will determine on how large/small you cut the cookies. You may need to double the recipe for a larger group of people. Let the dough chill in the refrigerator for about 2 hours while covered completely. You may chill for up to 2 days.
Remove one of the dough portions and slice and roll into desired shape with cookie cutters. Transfer the shaped dough onto the cookie sheet. Re-roll the remainder of the dough and continue until all utilized.
Bake the cookies for about 9-11 minutes, or until the edges are slightly browned and top of cookie is colored. Allow to cool on the sheet for 5 minutes, then transfer to wire rack to cool completely before icing.
TIPS: Unfrosted cookies freeze well up to 3 months, then thaw overnight in refrigerator before using. Always use room temperature eggs if butter is used for the same temperature.
NUTRITIONAL CONTENT: calories 140; cholesterol 29mg; sodium 71mg; potassium 27mg; total carbohydrates 14.7g; sugars 2.7g; protein 2g.
Pumpkin Spice Chocolate Chip Bread (0 Comments)
Autumn is one of my favorite seasons with it’s vibrancy of colors, flavors and fun festive activities. I always look forward to pumpkin treats. Do you?!
I LOVE pumpkin everything around this time of the year! Anything from pumpkin coffee, desserts, soups and other main dishes that involve this super food item. What is your favorite recipe?
This simple super food dessert has numerous health benefits besides being so yummy. My concocted treat is just created in one bowl for mixing, it is so moist and flavorful. It’s so good that it’s hard to just have one slice. It’s made with fresh pumpkin along with healthier food choices than most conventional bread styles. A recipe easily to modify to your liking. Below are helpful alternatives and pumpkins numerous health benefits
THE HEALTH BENEFITS OF PUMPKIN:
Pumpkin helps to maintain a healthy weight due to the nutrients it provides naturally.
Builds healthy bones due to the magnesium levels in which helps to transport the calcium in the body.
Regulates blood pressure levels.
Helps to reduce stress in the body due to tryptophan.
Due to levels of vitamin C it reduces risk of injuries.
Promotes healthy heart due to a healthy amount of fiber in pumpkin.
And lastly, strengthens eyesight in the long term with abundant levels of vitamin A.
There are many other nutritional values in this super food item.
BUT anyway, let’s scroll down to the recipe………………………………………..
SERVES: 1 loaf
INGREDIENTS:
1/3 cup olive oil, cold pressed
1/2 cup maple syrup, pure
2 eggs, pasture raised
1 1/4 cups pumpkin puree
1/4 cup almond milk, non-GMO
1 1/2 tsp pumpkin spice
1 tsp baking soda
1 3/4 cups half coconut and regular flour
1/2 tsp sea salt
1/2 cup dark chocolate chips
pinch of cinnamon sprinkled on top
INSTRUCTIONS:
Preheat the oven 325 degrees. Grease a 9×5 inch loaf pan. Set aside.
In a large bowl, combine olive oil and maple: beat together with a whisk until blended. Add the eggs and blend. Add the pumpkin puree, milk, spices, baking soda and sea salt: whisk to blend. Lastly, switch to a spatula and stir in the flour by batches and until just combined. Do not over mix. If there are lumps, that’s fine. Then, mix in your add ins to the bowl.
Next, pour the batter into the greased pan and lightly sprinkle with cinnamon.
Let bake for about 55-60 minutes or until the toothpick or knife comes out clean in the center. Let the bread cool for at least 10 minutes, then transfer to wire rack to cool for another 20 minutes before slicing.
NOTES: This bread is so moist and will keep for a few days at room temperature. You may keep in the refrigerator for a longer shelf life for about 5-7 days. I also love to warm it up too by utilizing the toaster. As far as modifications, such as dairy free use plant based styles or water. If allergic to eggs, flax is a great source. I love to use coconut flour for gluten free styles or you may try store blends as well.
NUTRITIONAL CONTENT: calories 152; total fat 9.3g; cholesterol 33mg; sodium 257mg; potassium 109mg; total carbohydrates 15g; dietary fiber 1.5g; sugars 1.3g; and protein 3.2g; vitamin A 96%; calcium 2%; vitamin C 3% and Iron 8%.
Easy Breezy Baked Tuna Casserole (0 Comments)
Pasta casseroles are a definite crowd pleaser. Who doesn’t enjoy pasta, right? I am pleased to share with you a healthier style that includes a great source of lean protein, good for you mixed greens and healing herbs. A guilt free meal that is hearty, healthier, and so tasty.
Tuna is the star of this delicious dish. Some of the many health benefits of tuna fish include reducing cardiovascular conditions, helps to stimulate growth and development, lowers blood pressure and cholesterol levels, increases energy levels and the list goes on and on. Canned tuna is one of the most commonly consumed types of fish in the united states. It’s quite economical while maintaining a longer shelf life and a convenient protein source for a simple meal. Now, eating either canned or fresh will provide you with a numerous amount of essential nutrients. As far as canned, it is best to go with chunk light in water to reduce mercury levels. Plus you can consume safely with 12 ounces per week of this type of fish. Tuna is so versatile as a main dish, side or for a snack.
SERVES: 6, about one cup
INGREDIENTS:
4-5 ounces whole wheat pasta
3 tbsp olive oil
1 onion, chopped
2 cups mixed greens, rinsed
8 ounces mushrooms, sliced
2 tbsp whole grain flour, or preferred
1 cup filtered water, or vegetable broth, low sodium
1/2 cup whole milk, or preferred
1/2 tsp sea salt
1/2 tsp black pepper
2 cans chunk light, packed in water, drained
1/2 cup bread crumbs (plain), or panko
handful parsley, fresh
INSTRUCTIONS:
Cook the pasta according to the package directions; let drain. Set aside.
Preheat oven 375 degrees.
In a medium saucepan, heat the oil over medium heat. Add the onions and greens; let cook, while stirring frequently, for about 4-5 minutes, or until fragrant and translucent. Add the mushrooms; let cook for about 5 minutes, or until soft and the liquid has evaporated. Add remaining (1tsp) oil to the pan and stir; let cook for a minute. Add the flour; let cook for about 5 minutes, or until paste like substance. Then, slowly add the milk, broth, sea salt and pepper. Bring to a boil, stirring frequently, and reduce heat to medium low. Add the tuna, pasta and fresh parsley; cook for another 2 minutes.
Place the tuna mixture in a 2 quart baking dish. Top evenly with the breadcrumbs. Let bake for about 30 minutes, or until bubbly and golden brown. Serve immediately with hot sauce and/or herbs.
NUTRITIONAL CONTENT: calories 349; total fat 14g; cholesterol 36mg; sodium 142g; potassium 560mg; total carbohydrates 31.5g; dietary fiber 3.9g; protein 23.8g; vitamin A 7%; iron 18%. This dish is low in sodium, high in niacin, and very high in selenium and vitamin B6.
Slow Cooked Chicken Soup for the Soul (0 Comments)
The one of the many things I LOVE about autumn and winter, when the temperatures dip, is my crock pot. How about you?!
These one pot meals can be easily customized to your liking. Soups are a great way for boosting the immune system, excellent for family style meals and satisfyingly nourishing for the mind, body and soul especially on those chilly days. What can be more comforting in the cold and flu season to heal yourself naturally. I enjoy creating slow cooked meals that are nutritious, colorful and tasty. I was quite surprised that I have not had a recipe for this on my food blog since I do make it often. Hope you enjoy this recipe.
SERVES: 6
INGREDIENTS:
1 package chicken halves, or any style, antibiotic free
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, peeled and minced
4 carrots, peeled, chopped, organic
4 celery stalk, chopped, organic
dash, sea salt
dash, black pepper
1/2 tsp oregano, dried
4 cups chicken broth, organic and low sodium
2 cups filtered water
2 bay leafs
handful, fresh parsley
Sriracha sauce, optional
INSTRUCTIONS:
In a saucepan, over medium heat, heat the oil for just a couple minutes. Add the onions; let cook for about 2-3 minutes, or until fragrant and translucent. Add the garlic, stirring constantly, for about 1-2 minutes. Then add the carrots and celery; let cook until fairly softened; then season with salt, pepper, and oregano. Let cook for another 2-3 minutes, or until fragrant. Remove from heat and set aside.
In the crock pot add the chicken first at the bottom. Then add in the sauteed veggie mixture and place over the protein. Add in all of the rest of the ingredients to the slow cooker, except for the fresh herbs and sriracha. Cover the pot and set for 6 to 8 hours. About a half hour prior, add in the fresh herbs to the pot.
When fully completed cooking, serve immediately to decorative bowls and you may garnish with extra herbs and/or sriracha sauce.
NUTRITIONAL VALUE: calories 95; total fat 5.7g; sodium 500mg; potassium 335mg; total carbohydrates 7.6g; dietary fiber 1.8g; sugars 3.4g; protein 5g; vitamin A 138%; calcium 4%; vitamin C 8% and Iron 5%. A no cholesterol, high in manganese and niacin, very high in vitamin A types of soup.
Nourishing Tomato and Basil Soup (0 Comments)
One of our tasty go-to soups on a crisp fall day. A hearty, healthy and yummy homemade soup that will nourish you inside out and warm up your soul. Simply made with fresh ingredients you may have on hand, super simple to whip up at the last minute, and an absolute crowd pleaser. It totally hits the spot, especially with a side of grilled cheesy melts on a chilly day.
SERVES: 4
INGREDIENTS:
2 tbsp olive oil, cold pressed
1/2 onion, minced
2 cloves garlic
1/2 tsp basil, fresh, minced
1 can crushed tomatoes
4 cups vegetable stock, low sodium
dash corn starch, or flour for thickening (optional)
INSTRUCTIONS:
In a medium stockpot, on medium heat, heat the olive oil in the pan.
Add the onions and let cook for about 3 minutes, or until translucent and fragrant. Add the garlic and let cook for about 1-2 minutes, stirring frequently, until soft and fragrant. Next, add the fresh minced basil, crushed tomatoes and stock and bring to a boil; then reduce to low for the time period.
Once ready, serve immediately in decorative bowls with basil and crushed crackers for garnishing. Enjoy.
NUTRITIONAL CONTENT: calories 93; total fat 7.0mg; sodium 121mg; potassium 26mg; total carbohydrates 6.8mg; dietary fiber 2.3g; sugars 4g; protein 1.8g; vitamin A 13%; Calcium 4%; vitamin C 10% and Iron 5%. A no cholesterol and high in vitamin A and C.