Egg Drop and Wonton Soup

Quick, easy, and oh-so-delicious!

• 4 cups Water


• 1 1/1 Tbsp. Better Than Bouillion Organic Chicken Stock (paste)


• 1 Tbsp. Cornstarch


• Trader Joe's Thai Shrimp Goyoza (freezer section)


• 1-2 Eggs


• Green Onion


• Seasoning to your liking

Prepare your chicken broth from the stock. Once simmered, slowly add 1-1 1/2 Tbsp. of cornstarch, whisking quickly to keep from clumping. At a simmer, slowly add an egg or two, swirling with a knife to delicately distribute- do not stir! Drop in your goyoza/wontons, remove from heat, sprinkle with green onion and serve. Note: I also like some fresh ground pepper added to the broth while simmering, and sometimes hot sauce.

15+ Veggie Soup

Fall is here and soup is the perfect way to get those veggies in and keep the calories down. Here's one I made this weekend and just love.

Ingredients:

• 2 Tbsp. Extra Virgin Olive Oil (cold pressed)


• Trader Joe's Healthy 8 Chopped Veggie Mix (broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish, celery)


• 1 medium yellow onion, chopped


• 3 cloves garlic


• 1 can kidney beans


• 1 1/2 cups shredded cabbage or Trader Joe's broccoli slaw


• 1 container portobello mushrooms


• 1 large zucchini, chopped


• Frozen corn (roasted if you can find it)


• Frozen green beans


• 1 small can tomato paste


• 8 cups chicken stock, made with Better than Bouillon


• Thyme


• Parsley


• Fresh black pepper


• Red pepper flakes (optional)

In a large dutch oven pot, heat EVOO and add healthy veggie mix. Saute approximately 5 minutes, then add onion, garlic, mushroom, zucchini and black pepper (to your taste). You may be tempted, but do not add salt- the chicken stock is salty enough to achieve the right balance of flavor. Saute another 5 minutes, add cabbage/slaw and tomato paste. Turn heat down to low, add chicken stock and stir with ingredients until tomato paste and stock are blended. Once blended, bring to a simmer and add kidney beans, corn, and green beans. Simmer a couple of minutes, add thyme and parsley to your liking. Remove from heat. We eat this hot, but I love it as a cold leftover the next day as well. I top with freshly shaved parm and the hubs sprinkles a little french fried onions on his. Great way to "eat the rainbow" and get all of your veggie servings in!

Starbucks Pumpkin Spice Latte...

...without the $5 price tag?

100%, blind taste test exact ...no, but it's so close that I don't mind/can't tell the subtle difference, except for maybe the foam. I normally order a grande, NF, 2 pump PSL, no whip. Here's the homemade version, without any fancy equipment:

• 2 cups skim milk


• 4 ounces STRONG coffee (on my Keurig I use the smallest setting, 4oz)


• Torani Pumpkin Pie syrup


• Light whipped cream (I use Cabot)


• Sprinkle of spice blend (I use Pampered Chef's Cinnamon Plus)

Heat the milk in the microwave for 1 1/2 to 2 minutes until HOT, add the brewed coffee and syrup to your taste, whipped cream, sprinkle with the spice blend.

For those local, I found myself in Wal-Mart (nightmare) of all places this past weekend and the Torani syrup is on the coffee/tea aisle- and under $4! Don't get me wrong, I still love my Starbucks, the corporate whore that she is, but there is no way I can justify a daily price tag of $5. Now we just meet on occaisional weekends.

What's For Breakfast? A Banana Smoothie!

The above image sums up my feeling for eggs ("Blech, poison!"), so I've had to get creative to keep variety in our breakfast here, since cold cereal is not an option I offer C (except Kashi Autumn Wheat every now and then). I remember many years ago, when my brother was born and my parents were at the hospital, I stayed with my Uncle Tony and Aunt JoAnn for a couple of days. I remember sitting down to breakfast the first morning I was there and my aunt was serving up eggs. In my almost-4 year old voice I nicely told my aunt, "I don't eat eggs" to which my uncle replied "you do now." We can look back and laugh on that now, but at the time, I thought is was torture to have to eat an egg. Sorry Uncle Tony, I still rarely eat them, and C is not a big fan of them either. Oh, and the image above is not mine- I came across it here.

So what's a girl to do for some lean protein? I can stomach a smoothie! For those who prefer a lighter breakfast that still packs a protein punch, here's a Banana Smoothie I enjoy. Blend the following ingredients:

• 1/2 cup skim milk



• 1/2 cup non -fat Greek yogurt



• 1/2 scoop Designer Whey protein powder (natural vanilla)



• 1 small organic banana (fresh)



• 1/4 teaspoon honey

Blend, pour, and enjoy over 20 grams of protein, plus a good dose of calcium, to get your day started.

Carolina Style Ribs

I'm trying to do a better job keeping up with my recipe blog...makes my life easier when it comes time to cook. So, here's the latest: RIBS. The image of the woman cooking made me smile, and what surprised me was that it's from 1958. Racy! The pin up artist is Gil Elvgren. For my single friends looking for Mr. Right, that's what's missing- you need a grill! It all makes sense now, right?

You'll need:
- Baby back ribs
- Rib rub (check out Alton Brown's #9 rub)
- Apple cider vinegar
- BBQ sauce (homemade or one you love)

Rub ribs with seasoning 24 hours before cooking. I use my brother's secret recipe, so just find one you like. Prior to placing in oven, allow ribs to sit at room temperature for one hour. Place in shallow baking dish/pan and place enough apple cider vinegar in pan to cover the bottom of the pan. Tightly seal with aluminum foil. Bake for 1 hour at 350*, and no, you cannot speed it up by baking at a higher temperature for less time (I learned this the hard way). After 1 hour at 350*, remove from oven, baste with sauce (mix in some of the pan juice) and place on the grill to finish off. If you do not have a grill or the weather is poor, use your broiler. Cut into 2 rib sections, cover with foil to keep warm, and serve with extra napkins, coleslaw, cornbread, and some sweet tea!

4 Point WW Points+ Pizza

I love pizza and I love that I can still eat pizza on Weight Watchers. When C was about 3 years old, he started asking us for pizza after a trip to NJ. Since we don't like the processed stuff, we'd usually buy organic from Trader Joe's, but even the organic version packs a punch when it comes to fat and white flour. I came up with this quick recipe a couple of year ago, but tonight, also realized it's perfect for WW (calculated under the new "Points Plus" program).

1 Trader Joe's Whole Wheat Pita Pocket (3 points)
1 ounce Trader Joe's Lite Shredded Mozzarella Cheese (1 point)
Fresh tomatoes (or low sugar sauce) (0 points)
Garlic, spices (0 points)
Fresh veggies (0 points)

Preheat over to 425*. Spray cookie sheet or baking stone with olive oil mist. Place whole pita on sheet and top with tomatoes, or a few tablespoons of sauce. Add crushed garlic and spices if desired, top with 1 ounce of the shredded cheese and pile on the fresh veggies. Bake for approximately 8 minutes, let cool a few minutes before slicing.

Only 4 points for a personal pizza, packed with veggies and fiber! Also goes great with a large salad.

Mummies!

This year C decided he'd like to be a mummy for Halloween, and it's morphed into all things mummy around here. I did finish the mummy costume this morning (photos to come), but we've been having some mummy fun beyond the costume. C has been reading books on ancient Egypt, current day Egypt, mummification, and King Tut. I also brought him back some goodies from the Discovery King Tut exhibit in NYC. Maybe I have a budding archaeologist on my hands? In the meantime, our mummy fun...

Mummy Pumpkin

Mummy Hotdogs
(Kosher beef hotdogs wrapped in strips of crescent rolls)

Spider Web Dip

(Ketchup, spiral of mustard, spread mustard in pattern with a toothpick)

Mummy with Mustard Eyes

Mummy Meatloaf

Mummy Meatloaf

Use whatever meatloaf recipe you like, and hand mold into the shape of a mummy. Bake and once thoroughly cooked, add strips of cheese to look like a mummy. Allow to soften in warm oven, just a couple of minutes. I cut Kalamata olives for the eyes- a big hit!

Weekly Menu and Sneaky Vegetables

One of my friends called me out for not posting recently, so I am recycling some recent posts that really could/should go on this blog, but were on my regular one. Here you go...

What are we cooking? Click here and here.

Buon Appetito!

Natural Fruit Fly Trap

So the little man came home the other day and left his lunchbox on the counter...with a half-open container of sweet, juicy watermelon. What was that kid thinking, not finishing the melon with his lunch? We had a busy night with baseball, homework, piano, Chick-Fil-A for a quick dinner (chicken strips, fruit, white milk), and the poor lunch box was forgotten. That is until we came down for breakfast the next morning and we were greeted by a bunch of these nasty things.

Easy-peasy solution. Place a small, shallow custard bowl or ramekin dish in the offending area, preferably under a light source. Fill almost to the brim with apple cider vinegar, a little sweet fruit juice, and a few drops of liquid dish soap. Even better if you've got a piece of fruit you can float in it (we used a piece of peach), barely sticking out above the liquid line. 24 hours later? At least 50 dead fruitflies in the bottom of the bowl. Works like a charm!

Simply Sneaky Spaghetti Sauce

Now that we are sneaking in the good stuff, I thought I'd try a new twist on spaghetti sauce, especially since I've tricked C into thinking that spaghetti squash is really just spaghetti. Yep, I'm deceiving my kid, but don't worry, we're packing money away in the therapy jar for later in life. Surely he will be ruined by this deception ;)

Start with whatever sauce you normally use. I like to make my own, but in a pinch, I go with an organic marinara that is sugar free. You will need:

• Sauce equal to 1.5 jars
• 2 zuchinni
• 1/2 lb. carrots
• 1/2 large green pepper
• 1/2 large yellow onion, not Vidalia
• 10 baby portabello mushrooms
• 2 cloves garlic
• Italian seasoning (or just blend your own oregano, basil, and pinch of parsely)
• EVOO (Extra Virgin Olive Oil, cold pressed)

Steam carrots to soften, but do not allow to become mushy (about 2 minutes in bowl in microwave with 4 Tbsp. water). The key is to finely chop all veggies- the Pampered Chef food chopped works very well. Chop carrots, green pepper, and onion. Saute in olive oil. While that is cooking, remove ends from zuchinni (leave peel on) and chop zuchinni and mushrooms. Add to pan and cook until onions are clear. Do not cook so much that your veggies go mushy.

Place sauce in crockpot on low, using about 1/3 c. water to rinse out the sauce jars and add to pot. Add 2 cloves pressed garlic and seasoning. Add veggies and stir. Let simmer on low, stirring every now and then. Serve over pasta or spaghetti squash. Use leftover sauce within 2-3 days or freeze.

PB&J "Sushi"

Have a little sophisticate on your hands? Our little guy thinks sushi is "cool" but there's no way he's eating raw fish. His new favorite for lunch is "sushi" that is just right for him.

• soft/white bread


• creamy peanut butter


• jelly

Trim crust from bread. Use small roller (or clean soup can) and roll out bread. Smooth on peanut butter and jelly. Roll lengthwise, seam side down. Slice horizontally. Enjoy!

Irish Soda Bread

It just wouldn't be St. Pat's around here without a traditional Irish meal of corned beef, cabbage, and Irish soda bread with Kerry Gold butter. This is best baked a day in advance, or the morning of, your meal.

• 4 c. white flour (can use whole wheat if you prefer- taste will be altered)
• 4 Tbsp. sugar
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1 1/4 c. milk + 1/4 c. sour cream + 1 Tbsp. lemon juice (OR 1 c. buttermilk)- divided
• 1 egg
• 1/4 c. butter, melted
• Optional: raisins, cinnamon

If you are going to use raisins in this recipe, boil water, then add raisins until they plump. Cool, pat dry, dust with flour and cinnamon. Grease a large cookie sheet and preheat over to 375* F. Mix all dry ingredients, plus softened butter. Stir in buttermilk/homemade buttermilk and egg. Add raisins.

Turn out your dough on a floured surface and knead a little. Shape into a round loaf and place on prepared cookie sheet. Take the melted butter and combine with the 1/4 c. of remaining buttermilk. Coat the loaf with this and cut an "X" across the top of the loaf.

Bake approximately 45 minutes, until a toothpick inserted in the center removes cleanly. Once baked and removed, wrap in foil and keep wrapped until ready to serve with butter later or the next day.

Just a Note

I was hosting this blog on another site and decided to move, so while the recipes have been transferred, the comments and ability to self-designate as a "follower" did not. Thanks for visiting at this new location! Please update your bookmark/favorites.

Blood Orange Sorbet

Mmmm, spring is almost here! We recently enjoyed blood orange sorbet at Le Cellier in EPCOT, so when I found Tarocco Italian blood oranges at the market, I could not resist. The key is to start with ripe, juicy, flavorful fruit.

• 6 ripe seedless blood oranges


• 1/2 c. organic turbinado sugar

Peel oranges and pulse in blender. Place sugar (less or more to your taste) in heavy saucepan and use just enough orange juice to cover the sugar. Stir constantly over medium heat, until sugar is melted and absorbed. Removed from heat, stir in the remaining juice. Place in shallow container and freeze overnight. Optional: garnish with mint spring and/or candied peel. Yields 4 modest servings.

Toscana Soup

Ah, a winter soup that is easy to make and fairly cheap. We made a pot tonight and my only wish was that we had a light snowfall and roaring fire to go with it. Below is the recipe; if you give it a try, let me know how you enjoy it. We use mild sausage since we have a little one who also enjoys this recipe.

• 1 package of 5 large sausage links- mild or hot, but not sweet.


• 6 sliced of bacon, chopped


• 3/4 c. diced onion (about 1 large onion)


• 1 large or 2 small cloves of garlic, pressed or minced


• 32+ oz. chicken broth (low-sodium is fine)


• 2 potatoes, cubed


• 1/3 to 1/2 c. heavy whipping cream


• Approximately 2 c. washed and shredded kale, removed from center stems

Bake 5 sausages in 350 oven for 20 minutes, or until cooked through. While sausage is cooking, dice the bacon and onion, and cube your potatoes (no need to peel, unless you prefer). In large stockpot or dutch oven placed on medium heat, cook bacon about halfway, then add onion. Continue cooking until onion is clear and bacon is cooked thoroughly. Add garlic and cook another minute. Add chicken broth and potatoes and simmer about 15 minutes. By now, you should be ready to remove the sausage from the oven. Slice each link in half vertically, then slice horizontally into 1/2 inch slices. As you simmer the potatoes, if your stock cooks down too much, reduce heat and add in some more chicken broth. Once potatoes are cooked, add sausage, cream, and washed/shredded kale. Simmer on low another 5 minutes, then serve.

While we do not use kale much, it is quite nutritious, packed with calcium, vitamin K, magnesium and beta carotene; it’s also easy to find and cheap! The stems are quite thick and woody, so I simply pull the leaves from the center stem and hand tear into the soup. I never use a full head or bunch in the soup, so I shred the remaining leaves the next day and sautee with some olive oil and garlic.

Farmer's Quiche

Use your favorite crust and add this mixture:

• 4 eggs
• 3/4 c. milk
• 1/2 c. heavy whipping cream
• 1 onion
• 2 Tbsp. butter
• 1/2 pound of smoked/uncured cottage ham, diced
• 1/2 c. shredded swiss cheese
• 1/2 c. shredded cheddar cheese
• 2 Tbsp. dried chives, or 1 Tbsp. fresh
• Salt and pepper to taste
• Tomatoes

Pre-heat oven to 400 degrees. In pan over medium heat, sautee onions in butter until almost clear. Add chopped ham and sautee approximately three minutes. Remove pan from heat. In large bowl, whisk eggs, milk, cream, chives, and salt and pepper to your liking. Fold in onions and ham from the pan. Pour all into crust and top with sliced tomatoes. Bake 35-40 minutes; crust should be golden and flaky and filling cooked and set. Remove from heat, cool 5-10 minutes, then enjoy. This also makes nice leftovers for lunch the next day, served with a garden salad.

Sausage Balls

It's that time of year again, making all of those Christmas goodies that you typically do not prepare throughout the year. One of my favorites is sausage balls, which is ironic since I'm not a fan of sausage.

• 1 lb. mild sausage


• 2 cups sharp cheddar cheese


• 1.5 to 2 cups self-rising flour


• Optional- chopped green olives or olive tapenade (amount to your liking)

Mix all with hands, roll into small balls and place on cookie sheet. Bake at 325* for about 15 minutes, then 350* for another 5 mintes to brown. Best served warm.

Cranberry Sauce

This is one of my favorite sides to make for the holidays; it’s fairly simple, tastes delicious, and makes a big impression!

• 1 bag fresh cranberries


• 1 cup orange juice (not from concentrate; I use high pulp)


• 3/4 cup organic turbinado sugar


• 1 orange


• Optional: Grand Marnier

Combine orange juice and sugar in saucepan, stir to dissolve well, bring to boil. Once at a boil, turn down and simmer about 5 minutes; stir occasionally. Add fresh cranberries and simmer as they pop. This will take about 15 minutes and you will need to stir occasionally. Simmer, do not boil the cranberries; if this is splattering, the heat is too high. Once the berries have popped and this thickens up, add orange zest, amount to your liking. I use about 2 tsp. Zest longer pieces of peel for decoration. If you’d like to add Grand Marnier, add it once the sauce is removed from the heat. Place in dish, top with decorative zest, and refrigerate until ready to serve. Leftovers also make a delicious topping on vanilla bean ice cream. Bon Appetit!

Peanut Butter Apple Dip

I still have fond and vivid memories of apple picking as a small child in northern New Jersey. We’d load up the car with the neighbors and we’d head out to the orchard, where us kids could enjoy the great outdoors, try to climb some trees, and pick some delicious apples. As old as I may get, I’ll never forget the first crisp days of fall and how my mind wanders to the time spent in the apple orchard.
This dip is a perfect complement to fresh apples, cored and sliced.

• Apples- variety of your choosing


• 1/2 cup creamy peanut butter


• 1 cup vanilla yogurt


• 1/2 cup whipped heavy cream, sweetened if you desire


• 1/2 tsp. cinnamon


• Optional: 1 tsp. honey

Mix by hand all ingredients except for the heavy cream- beat that separately to form whipped cream. Once all items are blended, gently fold in the whipped cream, careful not to over-stir. Store unused portion in the fridge.

Fresh Cherry Pie

I LOVE this recipe! If you have the patience to hand-pit the cherries, you will be well-rewarded! You will need:

• 2 9″ pastry crusts (see note below)


• 4 cups fresh cherries in their juice, hand-pitted (try not to lose juice)


• 3/4 organic turbinado sugar, plus approx. 1 Tbsp.


• 4 Tbsp. tapioca


• 1/2 tsp. vanilla extract


• 1/2 tsp. almond extract


• 1/4 tsp. sea salt


• 1 Tbsp. butter, thinly sliced into pats

Now, about the crust…I have made them from scratch, used all kinds of recipes, and the only one that comes the closest to tasting like my Nana’s is Pillsbury refrigerated rolled pie dough (you can usually find it in the fridge section, near the biscuits). DO NOT thaw in the microwave…allow to sit out about 15 minutes, at room temperature. Spread one crust in the base of a 9″ pie plate and bake at 400* F for approximately 10 minutes.
In a bowl, combine pitted cherries, 3/4 c. sugar, vanilla, almond, tapioca, and salt. Pour into crust that has baked 10 minutes and top with pats of butter. Roll out top crust and use a cookie cutter to cut out the center for venting. Put the top crust over the pie and seal it, sprinkle evenly with 1 Tbsp. sugar. Place pie plate on cookie sheet, to control any accidental overflow. Bake at 350* F for approximately 35 minutes, or until golden. Remove and serve with vanilla ice cream. YUM!