Monday, February 28, 2011

Chobani Yogurt Give Away

Check Out The Great Chobani Yogurt Giveaway And Some Fun Recipes

Check Out This Site.

Saturday, February 26, 2011

Portuguese Chicken Sausage Soup

3 Quart or Larger Dutch Oven
2 TBSP Extra Virgin Olive Oil
16 Oz Ground Chicken Italian Sausage

  1. 5 Cups Water
  2. 1 14.5 Oz Can No Salt Added Diced Tomatoes
  3. 1 14 or 15 Oz Can No Salt Added Kidney Beans
  4. 5 Small Potatoes Washed And Cut Into Cubes, Microwaved For 8 Minutes
  5. 4 Celery Stalks Cubed
  6. 10 Oz Okra Cut Into Cubes
  7. 5 Garlic Cloves Sliced & Quartered
  8. 2 Small Onions Sliced
  9. 1 Orange Bell Pepper Cut Into Cubes
  10. 1/2 Red Bell Pepper Cut Into Cubes
  11. 1/4 Cup Salt Free Poultry Seasoning 
  12. 1/4 TSP Ground White Pepper
  13. 1 TSP Jane's Krazy Mixed Up Lime Pepper Seasoning
  14. 2 TBSP Unsweetened Natural Cocoa Powder
  15. 1/4 Cup Splenda
  16. 1/8 TSP Sea Salt

Brown Ground Chicken Italian Sausage In Dutch Oven With 2 TBSP Extra Virgin Olive Oil on Medium Heat
Then Add Ingredients 1-16 And Stir To Mix
Bring to a Boil On Medium Heat
Reduce Heat To Low And Simmer In Covered Dutch Oven for 1 Hour on Until All Vegetables Are Soft.
Ready To Eat

If you can't find chicken Italian sausage you can use turkey Italian sausage.

Ready To Simmer And Cook

All Done

Let Cool For 1 Hour In Dutch Oven
Refrigerate Overnight in Dutch Oven  For More Intense Flavors.

Day 2 After Being Stored In Refrigerator Overnight To Bring Out More Intense Flavors.
Warmed Up &  Ready For Some Imported Pecorino Romano Cheese
On Top

Finely Grated Imported Pecorino Romano Cheese

This Soup Will Last 3-4 Months In The Freezer For Your  Leftovers. I love making large meals so I can have wonderful frozen leftovers when I do not feel like cooking.

Friday, February 25, 2011

Banana Granola Parfait Smoothie

Having Insulin Resistance And having to check my blood sugar before and after a workout as well as other times during the day, I always need to have something to eat or drink with me. I need to have food with protein, carbs, and some fat in every meal. So instead of having to transport all my ingredients individually for a granola parfait with me when I go for a workout, I now put them all in my Vitamix and make a smoothie to take with me instead. This is also a great breakfast, lunch, dinner or a snack

1 Banana
1 Cup Plain Fat Free rbG Hormone Free Yogurt or Plain Fat Free Greek Yogurt
1/4 Cup Light Vanilla Soymilk
1/2 TSP Ground Cinnamon
1 TBSP Torani Sugar Free Vanilla Syrup
1/4 Cup Low Fat Granola With No More Then 4 Grams of Sugar
1 Hershey's Kiss
5-6 Ice Cubes
Blender or Vitamix
1/8 TSP Freshly Grated Nutmeg

Assemble all ingredients in the order listed above, blend and top with 1/8 TSP Freshly Grated Nutmeg

All Ready To Blend in my Vitamix

Fresh Nutmeg on Top
Ready To Drink
Today's Breakfast

Fast Garlic Pecorino Brussel Sprouts

Living in the Midwesten part of the United States does not afford me the luxury of being able to get certain fresh vegetables or fruits on a year round basis so I use many frozen fruits and vegetables as they are picked at their peak of freshness. In many cases I have found frozen to be of a better quality and I do not have to worry about serious spoilage.

1 Package Plain Frozen Brussel Sprouts With No Salt or Very Low Sodium
1 TBSP Extra Virgin Olive Oil
1 TBSP Minced Garlic
1 TBSP Fresh Chopped Rosemary Leaves
1-2 TBSP Imported Finely Grated Pecorino Romano Cheese
Microwave Safe Container
Bowl for Serving

Steam Brussel Sprouts Using Package Instructions, Drain Any Excess Water Out And Pat Dry
In Serving Bowl Mix Brussel Sprouts, Oil, Garlic, Cheese, & Rosemary
Serve And Enjoy.

You Can Make Broccoli or Other Vegetables This Way is Well
If you have Fresh Vegetable The Same Recipe Is Used, Just Mix & Bake at 350 Till Veggies Are Done

Tuesday, February 22, 2011

Recipes And Contests

Lately with the weird weather we have been having where I live it has left me with more time indoors then I am used to. This prompted me to start exploring the web for recipe contests, bake-offs, cook-offs, etc. I decided to enter some recipes in a Valentine's Contest at Mixing Bowl.Com as well as entering my Lentil Pea Rice Stew in their Crockpot Contest. I am still waiting to find out if I won there or not. I have entered some other contests where I am waiting as well.

Just last week I entered this contest here.
I received an email tonight telling me that my recipe has been picked as one of the finalists so I will be competing next week for the cash prize and a set of knifes.

I have watched lots of episodes on the food network of Iron Chef America, Chopped, & Cupcake Wars.
Now that I have been picked for this contest I am starting to get nervous as to what the mystery ingredients will be in the Hyatt Pantry and why it is 2 hours to cook one dish?

Thursday, February 17, 2011

Buttermilk Vanilla Banana Cranberry Muffins And Mini Bunt Cakes

  1. 1 Cup Splenda
  2. 2 TBSP Baking Powder
  3. 1 TSP Baking Soda
  4. 1 TBSP Cream of Tartar
  5. 1 TBSP Vanilla Extract
  6. 1 1/2 Cups Rice Flour 
  7. 1 1/2 Cups White Whole Wheat Ultra Grain Flour or Whole Wheat
  8. 3 TBSP Xanthan Gum
  9. 2 TBSP Ground Flax Seed
  10. 1 TBSP Ground Cinnamon
  11. 1 Cup Buttermilk
  12. Start With 1/8 Cup Vanilla Soymilk Add More As Needed if Batter is Too Thick
  13. 3 Egg Whites
  14. 1 TBSP Extra Virgin Olive Oil
  15. 4 Oz Unsweetened Applesauce
  16. 2 Mashed Bananas
  17. 1 1/4 Cup Frozen Cranberries or Fresh

Flour Baking Spray
2 Mixing Bowls
12 Count Muffin Pan
6 Count Mini Bunt Pan You Will Use Five

Preheat Oven To 375
Spray Muffin Pan & 5 in Mini Bunt Pan With Flour Baking Spray or Use Flour & Olive Oil
Add Items 1-10 Dry Ingredients To 1st Mixing Bowl & Mix
Add Items 11-17 Wet Ingredients to 2nd Mixing Bowl & Mix
Slowly add in Wet Ingredients to 1st Mixing Bowl And Mix, Add More Soymilk if Batter is Too Thick
Bake at 375 Degrees for 25-30 Minutes Till Inside Comes Out Dry

Ready To Bake
Ready To Bake

Store Room Temp 1-2 Days
Refrigerate 5-7 Days
Cool 2 Hours
Freeze Any Extras For 3-4 Months

Ready To Eat or Freeze

Cooling in Mini Bunt Pan

You Can Frost These If You Like or Drizzle Some Agave Syrup

Asian Style Baked Zucchini Sugar Snap Pea Pod Chicken One Dish Meal

16 Ounces of Boneless Skinless Chicken Breasts (Omit Chicken For Vegan Meal)
1 Zucchini Cleaned And Diced Into Cubes
1/4 Cup Cubed Yellow Bell Peppers
1/4 Cup Small Onion Slices
1/2 Cup Frozen Sugar Snap Pea Pods
1 TBSP Minced Garlic
1/4 Cup Diced Green Onions
1 TBSP Sesame Oil
1/4 Low Sodium Soy Sauce
1 Cup Arbor Mist Exotic Fruit Zinfandel
4 Oz of Litehouse Sesame Ginger Dressing/Marinade or Other Brand
1 Mixing Bowl
1 3-4 Quart Deep Dish Oven Safe Casserole Dish

Preheat Oven to 375
In Mixing Bowl Add in Soy Sauce, Zinfandel, & Sesame Ginger Dressing and Mix Together
Drizzle Sesame Oil Over Bottom of Oven Dish
Add Chicken To Oven Dish, Then All Your Vegetables, Then Pour Asian Mixture On Top
Bake 375 For 35-55 Minutes
Cut Chicken Breasts, Serve Over Some Brown Rice or Brown Jasmine Rice

Ready To Bake

Ready To Eat

One Slice Egg White Cheese Toast Sandwich

1 Slice Thick Whole Grain Bread
2 Slices Soy Cheddar Cheese or Other Type
Enough Egg Whites To Cover Bread
1 Bowl
1 Skillet
Olive Oil Fat Free Cooking Spray
1 Spatula

Spray Skillet With Cooking Spray
Add Bread To Skillet, Top With Cheese, Add Egg White To Equal The Size of Your Bread
Cook Bread on 1st Side, Flip And Cook on Second Side. 1-3 Minutes Each Side

Inside Out Eggwhite Salmon Toast WIth Capers

1 Slice Whole Grain Bread
Enough Egg White To Soak Bread
2 Oz Wild Caught Alaskan Smoked Salmon  (Lox)
1 TBSP Capers
1/4 TSP Garlic Powder
1/4 TSP White Ground Pepper
1/4 Minced Green Onions
2 TBSP Reduced Fat Cream Cheese
1 Bowl
1 Small Skillet
Olive Oil Fat Free Cooking Spray
1 Spatula

In Bowl Add in Bread, Add Enough Egg White To Soak Bread
Spray Skillet With Cooking Spray
Place Egg White Soaked Bread in Pan, Cook For a Minute or Two On Each Side to Set Egg
On Your Bread Add in Lox, Green Onion, Capers, Pepper, Garlic Powder & Cream Cheese
Cook For a Minute or Two, Then Fold Over, Serve & Eat


Ready To Eat

Yukon Gold Roasted Rosemary Pecorino Potatoes

10 Small Yukon Gold Potatoes Cleaned and Sliced With Slicer With Skin Left On
1/4 TSP Sea Salt
2 TBSP Extra Virgin Olive Oil Divided
1 TBSP Crushed Rosemary Leaves
1 TBSP Minced Garlic
2 TBSP Minced Imported Pecorino Romano Cheese
1 Large Mixing Bowl
1 Two Quart Oven Safe Casserole Dish
1 Mixing Spoon

Preheat Oven To 350
In large mixing bowl add all your potatoes, 1 TBSP Oil, salt, rosemary, garlic and mix to evenly coat potatoes.
Add 1 TBSP Oil to Casserole Dish, Pour Potato Mixture into casserole dish
Bake at 350 For 35-45 Minutes Depending on Your Oven and Your Altitude
Remove Casserole Dish, Add in Cheese, Mix To Coat.
Optional Put Back in Oven For 1-2 Minutes If You Want Cheese Melted Thoroughly.

Ready To Bake

Ready To Eat

Monday, February 7, 2011

Dutch Oven Chicken Pie Soup

1 3 Quart Dutch Oven
1 TBSP Extra Virgin Olive Oil
2 Boneless Skinless Cubed Chicken Breasts
1 TBSP Minced Garlic
1/4 Cup Finely Minced Carrots
1/4 Cup Finely Minced Celery
1/4 TSP Ground Black Pepper
1/4 Cup Minced Onion
1/4 TSP Parsley
1 1/2 - 2 Cups Very Low Sodium Chicken Broth (95 MG Per Cup or Less) 150 MAX
7 Oz Frozen Cut Green Beans
8-10 Small Cube Yukon Potatoes
4 Oz Diced New Potatoes in Can No Salt Added
1 Piece Ciabatta Bread Sliced Into Cubes
2 TBSP or More of Cornstarch

Preheat Dutch Oven, Add Oil
Saute Chicken, Garlic, Onion Celery, Carrots Till Chicken is White on Both Sides
Add In Salt &  Parsley
Add in Broth, Potatoes, Green Beans, Bread Cubes And Mix
Cover Your Dutch Oven
Finish By Baking In Oven At 350 Degrees For 1 Hour to 1 Hour an 30 Minutes
Remove And Stir in Cornstarch to thicken like a sauce for a chicken pot pie.
You could use this and put it into a large pie and bake some more or just eat it like a soup as I have here.

Ready To Bake In Oven

Ready To Eat

Besan (Chickpea Flour) Pancakes With Zucchini & Onion

2 Zucchini Julienned
1/4 Cup Diced Green Onion
Anywhere from 1- 3 Cups Chickpea Flour
1/4 TSP Sea Salt
1 TSP Garam Masala
1 TBSP Basil Leaves
1 TBSP Dill Leaves
1/2 TSP Curry Powder
1/2 TSP Chopped Jalape├▒os
Extra Virgin Olive Oil For Frying Pancakes
Non-Stick Frying Pan
Tray With Paper towel to Absorb Oil
Large Bowl

Finely Shred/Julienne The Zucchini And Add To Bowl
Add in All Spices And Mix
Add in Flour 1 Cup At A Time And Mix To Form a Batter
You might need to add some water to have a moist batter it depends on the size of the zucchini

Heat Oil In Pan, When Ready Drop In Batter For 4 Pancakes At a Time
Cook About 5 Minutes Per Side, Then Place on Paper Towel To Drain, Store in Large Container
Serve With Humus

Cooking Side One

Cooking Side 2

Place On Oven Lined Tray To Keep Warm in Oven Till You Are Ready To Serv

Saturday, February 5, 2011

Inflammation, Healing Spices, & Food

With the Recent Blizzard & Cold in Illinois I Have Had A TON of Time For Reading On The Web. My Favorite Sites Are Almost Anything by Dr. Andrew Weil, Dr. Mehmet Oz, And Deepak Chopra.This allows me to learn about alternative ingredients, minerals, vitamin, supplements, herbs, & spices. In my cooking I try to be mindful and use products that have great vitamin content and spices with healing properties.

As a long time suffer of Chronic Pain I am interested in using Food to help me feel better instead of having to spend a lot of money on Western Medical Drugs. I try to incorporate spices, produces, vegetables, grains, legumes, nuts, & seeds that are beneficial to my body and help to cut down on the inflammation process.

Inflammation is the hallmark contributer to many diseases. Some diseases whose base is contributed by Inflammation are Diabetes, Heart Disease, Arthritis, Insulin Resistance, Fibromyalgia, & Cancer. By following a less inflammatory diet I am hoping to decrease my issues with all of these.

I use Garlic, Ginger, Cumin, Turmeric, Curry Powder, Cinnamon & Nutmeg to help decrease my Inflammation which is why you will find them in many of my recipes.

Baked Rotini With Pesto, Pecorino, Tomato, And Italian Olives

1 Box Multi-Grain Rotini (Usually Sold In A 12, 13.5 or 14.5 Oz  Box)
1 Deep 3 Quart Oven Safe Non Aluminum Casserole Dish
1 Large Non Aluminum Mixing Bowl
1 Piece of Aluminum Foil
2 14.5 Oz Cans of Plain No Salt Added Tomato Sauce or Make Your Own Using Fresh Tomatoes
1/4 TSP Sea Salt
1 TBSP Pistachio or Cashew Pesto or other store bought brand with No More then 9 Grams Fat Per TBSP
5 Italian Diced Green Olives Marinated in Olive Oil & Garlic (Find in Olive Bar At Grocery or In a Jar)
Pecorino To Cover Your Casserole Of Rotini Plus 2 TBSP
1-2 TBSP Extra Virgin Olive Oil

Preheat Oven to 350
Drizzle Oil Onto Base of Casserole Dish
Into Mixing Bowl Add in Tomato Sauce, Salt, Pesto, Olives, 2TBSP, Pecorino And Stir to Blend
Add in Entire Box of Uncooked Multi-Grain Pasta And Mix With Your Sauce
Pour Entire Pasta Mixture Into Casserole Dish And Spread Evenly In Dish
Add a Thin Layer of Pecorino Cheese Over Your Pasta Mixture
Cover Casserole Dish With a Piece of  Aluminum Tinfoil
Bake At 350 On Bottom Oven Rack Until Pasta Is Soft 1 Hour to 1 1/2 Hours
Possibly Longer Depending on Your Oven

Ready to Bake

Ready to Eat