Cumin Carrots

Happy Tuesday All!  Hope things are well at your Asylum.  Prayers to those that need them.  While on a quick trip with my hubby for Valentine's Day we spent some time at Barnes and Noble.  This is a constant for us.  LOL.  Every weekend trip, the hotel must be near one.  So, on this occasion I picked up a new cookbook (I know big surprise).  It holds today's recipe.  The cookbook is "Cooking with Trader Joe's Cookbook, Lighten up!"  Because of the name a lot of the items are only available at Trader Joe's but not this particular one.  And I think it's great, along with the 4 year old.  So, that pretty much makes it a keeper.  Hope it goes over well for you!  See you Thursday!

Cumin Carrots

1 lb (about 8) carrots, peeled, or 1 bag baby carrots (which is what I used)

1/4 cup water

1 Tablespoon olive oil

1/2 teaspoon cumin

1/4 teaspoon garlic powder

1/2 teaspoon red pepper flakes (left out because of the kid)

1/2 teaspoon salt

Pepper to taste

1 Tablespoon orange juice or 1 teaspoon orange juice concentrate

Slice carrots into strips, about 4 inches long and 1/4 inch wide.

Heat water in a medium sized frying pan till bubbling and add carrots.  Let cook/steam for 2 minutes.

Add oil and seasonings.  Stir and let cook another 2 minutes.

Toss with orange juice and serve immediately.

Italian Turkey and Orzo Soup

Hello All and Happy Thursday!  Thank you for taking time out of your busy life to stop by and see us, we really do appreciate it.  Prayers to those that need them.  Ah, Friday.........so close I can smell it LOL.  So new cookbook/magazine Cooking Light Dinner Tonight 2015 Edition is where I found today's recipe.  Was super excited that it turned out so good.  The only thing it needed was some salt and well, of course when you healthy food up, something has to give.  It was really great for Mom and Dad on this chilly, rainy day.  I had to have a small bowl because I just enjoyed it so much during tasting ;-)!  So simple, healthy and still comforting..........WIN!  Hope you have as good of luck with it as I did.  Enjoy the weekend with those you love.  And always remember to take time for you, you are super important in this world! ;-).  See you next week!

Italian Turkey and Orzo Soup

Hands on:  28 minutes       Total:  35 minutes

1 Tablespoon olive oil

12 ounces 93% lean ground turkey

1 Tablespoon choped fresh oregano

4 ounces sliced cremimi mushrooms

5 garlic cloves, chopped

3 cups unsalted chicken stock

2 cups water

1/2 teaspoon kosher salt

1/2 teaspoon crushed red pepper (I had to omit)

1 15 ounce can petite diced tomatoes, drained

3/4 cup uncooked whole wheat orzo pasta (I couldn't find, used regular)

3 cups spinach

1/2 teaspoon grated lemon rind

Heat a large Dutch oven over medium-high heat.  Add oil; swirl to coat.  Add turkey; cook 6 minutes or until lightly browned, stirring to crumble.  Add oregano, mushrooms, and garlic; saute 5 minutes.  Add stock, 2 cups of water, salt, red pepper, and tomatoes, scraping pan to loosen browned bits; bring to a boil.  Add orzo; cook 7 minutes.  Sit in spinach and rind; cook 2 minutes.

Chicken and Cabbage

Happy Tuesday All!  Prayers to those that need them.  Today I have a recipe that is pretty darn good for you and pretty easy in the scheme of things.  We loved the taste, it was filling and yummy.  It did however seem to leave us rather soon, we didn't stay full very long LOL.  Don't tell anyone I said this but made the hubby gassy too!!  LOL!!  But even with that said, totally worth it!  Hope it works for your residents.  See you on Thursday!

Chicken and Cabbage

2 tablespoons extra light olive oil

1 scallion/green onion - chopped lengthwise

2 cloves garlic - peeled and chopped

A pinch of red pepper flakes

1/2 medium cabbage (about 5 cups chopped)(I used bagged)

5 mushrooms (about 1 cup, sliced)-optional

A small red or green pepper, sliced-optional

1/4 teaspoon sea salt

2-3 teaspoons low sodium soy sauce

1 teaspoon white cooking wine

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

A sprinkle of ground pepper

2 boneless chicken breast, cooked and sliced(We grilled them!)

1. I use two grilled chicken breast. But they can be sliced and browned in a skillet as well.
2. Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want.
3. In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.
4. Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms, peppers and salt and let it saute for about 5 minutes, be sure to stir very well.
5. Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper.
6. Saute for another 5 minutes, turn the heat off and serve  (I cooked it down a little longer, softer cabbage and a better blended flavor)

Read more at http://myfridgefood.com/recipes/entree-chicken/chicken-and-cabbage#UPR2OsQ0II3AO5yU.99

Sausage, Kale, and Spaghetti Squash Boats

Happy Thursday!  Super glad to be so close to the weekend.  Finally get to go on a short adventure with my residents! :D.  Made this recipe for dinner Tuesday night.  It was a winner with all of us, even the 3 year old!  Now that's good, but I must admit our young lady does great with her vegetables!  Enjoy the recipe, which I found online at Pinterest while pinning!  I have gone back to the page and there are soooooo many that are about exactly the same I didn't know who to give credit to.  Whomever it is I offer cudos for a job well done!  Healthy and yummy!  Spend time with your loved ones!  See you Saturday.

Sausage, Kale, and Spaghetti Squash Boats

1 medium spaghetti squash or 2 small spaghetti squash
1 1/2 lbs. Italian chicken sausage, casings removed
1 yellow onion, diced
4 cloves garlic, minced
1 bunch kale
3 tbsp extra virgin olive oil, plus more for drizzling
Salt and pepper
2 tbsp pine nuts, roasted
2 tbsp fresh parsley, chopped



Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.


Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.


Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells (I just made a big bowl of it all lol), and then top with pine nuts and parsley to serve.

Quinoa Pilaf

Hello All!  Hope the week is going well, half way there tomorrow.  Summer is coming, man I can't wait.  This is a really nice light and tasty side dish..  Healthy too!  We really enjoy it.  I hope for the same for you and yours! :D.  Have a great week.  I'll see you Thursday!

Quinoa Pilaf

1 teaspoon extra virgin olive oil

1 medium onion, peeled and chopped

2 cups red or white quinoa, well rinsed and drained

1 3/4 cups low sodium chicken or vegetable stock

1 teaspoon freshly grated lemon est

1 small, yellow zucchini, diced (I use green zucchini)

2 teaspoons fresh cilantro, chopped

2 teaspoon fresh parsley, chopped

1 teaspoon fresh lemon juice

1 teaspoon fresh lime juice

Sea salt and freshly ground black pepper

4 scallions, trimmed and chopped for garnish

  Place olive oil in a large skillet, and heat over medium heat.  Add onion and cook until translucent.  Now add rinsed and drained quinoa and cook for 5 minutes.  The grains should become lightly browned.  Toasting the quinoa before further cooking develops the flavor of the grain.  Add stock, lemon zest and zucchini.  Bring to a boil.  Reduce heat and let cook, covered, for 20 minutes until quinoa becomes translucent.  That's when you know it's done.  

Remove the pan from the heat and let stand for 10 minute.  Fluff with a fork and add cilantro, parsley and citrus juices.  Season with sea salt and pepper.  Serve immediately.  Garnish each serving with chopped green onion.

*From The Eat Clean Diet Cookbook; Tosco Reno

Pineapple Whip

Happy Thursday all, hope you making it through ok :).  Ugh Thank the heavens that tomorrow is Friday.  So this is a snack recipe.  Maybe not the best for this time of the year, but when crazy hits and you have responsibilities, you do the best you can.  So I am sharing this awesome dessert.  It doesn't get any easier than this either.  Look they want fresh pineapple and believe me it's amazingly good BUT time saver just as wonderful flavors comes with the frozen pineapple!  My grandchildren couldn't get enough of this.  Oh who am I kidding, neither could I!  I hope you enjoy!

Pineapple Whip

makes 4-6 servings

Adapted from ice-cream-freaks.com by the Detoxinista

Ingredients:

1 fresh pineapple, peeled, cored and chopped
1 cup almond milk, or non-dairy milk of choice
1 tablespoon honey (optional, for authentic sweetness)

Directions:

First off, you’ll want to freeze the pineapple chunks. I chopped mine a day ahead of time, and froze the chunks overnight. You could also purchase frozen pineapple, if you prefer.

This recipe works best in a high-speed blender, like the Vitamix, because you’ll need to be able to pulverize the pineapple into an ice-cream-like consistency. A normal blender will most likely not work, but a food processor might.

Combine the frozen pineapple with the almond milk and honey, then blend until a frozen sorbet texture is achieved. For an authentic Dole Whip presentation, transfer the frozen dessert to a large plastic bag, and cut off the tip to create a piping bag. Pipe the pineapple whip into 4-6 dishes, and serve immediately!

Enjoy!
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I know I'm crazy!

Hello beautiful people!  I'm feeling a little more crazy than usual so I'm going to talk about a vegetable many people aren't fond of.  Or as in my mother's case, can't chew.  I'm talking about Kale.  Beautiful, green, firm fresh kale!  This is the perfect time of the year for it.  And I can't even begin to tell you how weird my relationship is with this vegetable.  I eat it and I immediately feel it coursing through my veins, you know like Popeye and his spinach! :D  LOL.  Ok, I have officially lost it but don't stop reading because of it!

This beautiful kale I speak of packs 133% of your daily A and 134% of your C!  All this plus 329 milligrams of Potassium.  All packed into a one cup serving!  You can cook it down like collards boasting some vinegar, bacon, onions and crushed red pepper.  Or my favorite, as I proved once again tonight, baked kale chips!

I have to admit now, mom and dad were not crazy about them lol.  I thought they would be perfect for mom because of the problem with chewing.  There isn't much chewing needed when they have been baked!  Dad ate a good serving, I'll give him that but I can promise he won't be asking me to make them again any time soon!

I think the biggest thing to the chips is to season them well with whatever you choose trying very hard not to over do it.  They need a lot of seasoning for some people's tastes.  However, I have personally made them too salty and they were terrible hard to try to get down.

I'm hoping you guys can find a love for them too.  Even if they aren't your favorite, it's a good way to get some great nutrition into our busy days.  They also help curb that need for a chip!  And did I tell you they are cooked in 8-10 minutes?  LOL.  See, they are looking better all the time aren't they LOL.  I have no real recipe here.  They are all pretty much the same. Heat your oven to 350° with the rack placed in the middle of the oven.  I love to use my Silpat mat but parchment would work just as well.  I'm thinking you could probably even get away with foil :).  Your kale should be rinsed but it needs to be completely dry for the chips to crisp up correctly.  After rinsing tear the kale off it's stem and roughly tear into bite size pieces.  Using your go to oil (olive, coconut, vegetable) coat the torn pieces of kale.  Place on baking sheet in a spread out single layer (leaves should not be touching to crisp best) and season.   I used a tasty Paleo spice I like.  You can use straight salt and pepper!  Maybe some garlic powder.!  If you love montreal steak seasoning, put a little of that on there!

Oh yeah, one more thing.  They have to be eaten right out of the oven.  Sitting more than 30 minutes and they are not good!  LOL

If you serve them at the Asylum be prepared to be branded crazy but a few inmates might just follow your lead! :D  Good Luck!

Happy Saturday All!

Hope everyone had a wonderful week.  If you are anywhere in Virginia you know that the weather is amazing!  Lovin' it!  Oh yeah, back to what I was doing.  So today is a recipe some may want to wait for the winter to use, mostly because it will cause you to turn on the oven.  Others, where it's nice weather or just have great a/c won't mind so much lol!  Today I'm going for a side dish.  Have used it many times, love the way the vegetables turn out.  And trust me when I tell you it's an easy one, always makes it a favorite.  I found the recipe in a Clean Eating magazine Jan/Feb 2009.  They are called LeAnn's Baked Vegetables.  I didn't keep the whole magazine and I'm not sure who LeAnn is, but I'm thinking I remember the article and it was about LeAnn Rhymes.  I'm not sure so don't hold me to that.  I did go to the Clean Eating Magazine and try to find out for sure but wasn't able to find much from that far back.  Anyway LeAnn did a great job on these veggies, enjoy them as we did!  Have a great weekend.

LeAnn's Baked Vegetables

8-10 Brussels sprouts, halved

12-14 baby carrots, cut into small pieces

2 potatoes, diced

1/2 white onion, chopped (I used vidalia but I use them in everything!)

2-3 Tablespoons extra virgin olive oil

Sea salt and pepper, to taste

Olive Oil cooking spray

     Preheat oven to 350°.  In a large bowl combine Brussels sprouts, baby carrots, potatoes and onions.  Drizzle with Olive Oil.  Then mix in sea salt and pepper.

     Lightly mist an 8x8 cooking pan with cooking spray and spread mixture onto pan.  Bake for 20-40 minutes or until the vegetables are crispy on the outside and soft on the inside.

(I have the nutritional information if anyone would like it!)

Ambrosia

Today's recipe is a healthy version of Ambrosia. The Saucy Irish's Green Stuff reminded me of Ambrosia in a way and I wondered if I had a healthy version (yeah I am on that kick again).  So I searched and no luck. Then I went to the Asylum libraries and sure enough they sent me to the Mayo Clinic! Fitting, isn't it!  Well they had an amazing version that will become my summer go to, even if I'm not trying to be healthy!

Obviously if you don't have mint leaves it is no big deal. I just happen to have them growing on my porch! I think next year the herb garden is going to expand because I have loved having the mint and

Rosemary!  

Ambrosia

Mayo Clinic

1. 1/2 cup slivered almonds
2. 1/2 cup unsweetened flaked coconut
3. 1 small pineapple, cubed
4. 5 oranges, segmented
5. 2 red apples, cored and diced
6. 1 banana, halved lengthwise, peeled and sliced crosswise
7. 2 tablespoons cream sherry
8. Fresh mint leaves for garnish

Directions

Preheat the oven to 325 F. Spread the almonds on a baking sheet and bake, stirring occasionally, until golden and fragrant, about 10 minutes. Transfer immediately to a plate to cool. Add the coconut to the sheet and bake, stirring often, until lightly browned, about 10 minutes. Transfer immediately to a plate to cool.

In a large bowl, combine the pineapple, oranges, apples, banana and sherry. Toss gently to mix well. Divide the fruit mixture evenly among individual bowls. Sprinkle evenly with the toasted almonds and coconut and garnish with the mint. Serve immediately.