Archive for April, 2013

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  • Easiest tomato salad ever. Did you know that soy sauce is just brilliant over tomatoes? Simple, easy, takes less than 5 minutes. Make sure the soy sauce you are using truly is made from soy. Much of what is labeled soy sauce in America is just flavored water, not true soy sauce, which is made from fermented soybeans. Check the label to make sure you are getting the real deal! There are no measurements in this recipe. Just sprinkle the ingredients over the cut tomatoes and adjust to your liking. Ingredients Fresh garden tomatoes Olive oil Seasoned rice vinegar Soy sauce or tamari (use gluten-free soy sauce if avoiding gluten) Kosher salt or fleur de sel or other finishing salt Thinly sliced basil for garnish Method 1 Core the tomatoes and cut them into wedges. Arrange on a serving plate. 2 Lightly drizzle olive oil over the tomatoes. Sprinkle with seasoned rice vinegar. Sprinkle well with soy sauce. Sprinkle with salt. Toss a few thinly sliced basil leaves over the tomatoes. Serve at room temperature.
  • Boo Cups What You Need 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding 3-1/4 cups cold milk 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided 20 OREO Cookies, crushed (about 1-3/4 cups), divided 30 miniature semi-sweet chocolate chips Make It BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in half each of the COOL WHIP and cookie crumbs. SPOON 1 Tbsp. of the remaining crumbs into each of 15 (6-oz.) plastic cups. Cover with layers of pudding mixture and remaining crumbs. DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes. Healthy Living Save 50 calories and 2g of fat per serving by preparing with fat-free milk, JELL-O Chocolate Fat Free Sugar Free Instant Pudding, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies. Shortcut Instead of spooning remaining COOL WHIP onto the desserts, use a resealable plastic bag to make the ghosts. Fill bag with remaining COOL WHIP; seal bag. Use scissors to diagonally cut off corner from bottom of bag. Squeeze COOL WHIP from bag to resemble the ghosts.”
  • Did you know all of the great benefits apple cider vinegar has? Read it in detail here: http://www.healthy-holistic-living.com/use-apple-cider-vinegar.html”
  • Good Morning… :) @healthy high protein foods
  • Cheesy Bones What You Need 1 pkg. (11 oz.) refrigerated soft breadsticks 1/4 cup KRAFT Grated Parmesan Cheese 1/2 cup KRAFT Classic Ranch Dressing 1 Tbsp. hot pepper sauce Make It HEAT oven to 375?F. SEPARATE breadsticks; cut each crosswise in half. Working with one piece at a time, stretch each to 5-inch length; tie knot at each end. Roll in cheese to evenly coat all sides. PLACE, 2 inches apart, on baking sheet sprayed with cooking spray. BAKE 8 to 10 min. until golden brown. Meanwhile, mix ranch dressing and hot pepper sauce. COOL breadsticks slightly. Serve with dressing mixture. Make Ahead These breadstick bones can be made ahead of time. Reheat in microwave just before serving. Also try rolling in cinnamon with a cream cheese or marshmallow dip.
  • Today’s lunch (doesn’t it look good?), my dad’s favorite: the ALTan avocado, lettuce, and tomato sandwich. Prep time: 10 minutes Ingredients Toasted whole grain bread Sliced avocado (see How to Cut and Peel an Avocado) Lettuce (Boston Bibb or butter lettuce work well) Sliced fresh tomato Kosher salt Mayonnaise Method 1 For each sandwich, toast two slices of whole grain bread. While the bread is toasting, slice your tomato and avocado. 2 Slather as much (or little) mayonnaise as you like on one side of each slice of toasted bread. Add a layer of sliced avocado and sprinkle a little kosher salt over it. Add a layer of lettuce and a layer of sliced tomatoes. Sprinkle a little salt over the tomatoes too. 3 Top with the second slice of toasted bread. Cut the sandwich in half if you want, to make it easier to eat. Enjoy!
  • Quinoa takes the “sufferin'” out of succotash! Prep time: 10 minutes Cook time: 30 minutes Yield: Serves 3-4 as a side. No need to defrost the corn kernels or lima beans if they are frozen. We are using less liquid than is typical of quinoa recipes because the vegetables (especially the tomatoes) release liquid as they cook. If you want to take this up a notch, sprinkle with chipotle tabasco to serve! Ingredients 1 thick cut strip of bacon, cut in half (note you can sub out the bacon for another Tbsp of butter if you want) 1 cup dry quinoa 1/2 cup chopped onion 2 Tbsp butter 1 cup corn kernels, fresh or frozen 1/2 cup baby lima beans 1/2 cup chopped fresh tomatoes 1/2 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped 1/2 cup plus 2 Tbsp water 1 cup chicken or beef stock 1/2 teaspoon salt (if using unsalted butter or unsalted stock) 1/4 cup chopped green onions and/or chives 2 teaspoons of lemon juice Method 1 Place the bacon strip halves in a 3 to 4 quart, thick-bottomed pot. Heat on medium heat and gently cook the bacon, turning every so often, so that much of the fat renders out. When the bacon is lightly browned, remove it from the pot and place it on paper towels. Keep the fat in the pan. 2 While the bacon is cooking, place the quinoa in a fine mesh sieve and rinse until the water runs clear. Note that most quinoa packages suggest that you rinse before cooking. If you are using a quinoa brand that does not suggest rinsing, rinse anyway. 3 When the bacon is done cooking, has been removed from the pan and is cool enough to handle, chop it and set aside. Add the chopped onion to the pot, along with the butter. Cook on medium heat until the onions are translucent, about 3 or 4 minutes. 4 Add the rinsed quinoa to the pot and increase the heat to medium high. Stir to combine the quinoa and onions. Let cook for a couple minutes on medium high to high heat, until the onions and the quinoa get a hint of color. 5 Add the corn, baby lima beans, chopped tomato, chopped bacon, and thyme to the pot, and stir to combine. Add the water and stock (and salt if using unsalted butter or stock). Increase the heat to high and bring to a simmer. Reduce heat to low, cover, and simmer for 15 minutes. After 15 minutes, remove from the heat and let sit, covered, for another 5 minutes. 6 Stir in the lemon juice and chopped chives and/or green onions and fluff up with a fork.
  • Oh man I love grape juice. Do you drink it often? ==> www.healthy-holistic-living.com”
  • Mom?s Turkey Soup Recipe from http://tiny.cc/recipes-cookbook The amounts shown are a guideline. Improvise at will depending on the ingredients you have on hand and how much soup you are making. Ingredients For the stock: 1 turkey carcass, leftover from carving a whole turkey, including any leftover drippings or giblets (not the liver) if you have them Cold water 1 medium to large yellow onion, quartered 1 to 2 carrots, roughly chopped (can include tops) Several sprigs of fresh parsley 1 to 2 sprigs of thyme, or a teaspoon of dried thyme 1 bay leaf Some celery tops 5 to 10 peppercorns Salt Pepper For the soup: 1 to 1 1/2 cups each, chopped carrots, onion, and celery A few sprigs of fresh parsley, leaves chopped (about 2 to 4 Tbsp) A couple cloves garlic, minced Seasoning – a couple teaspoons or more of poultry seasoning (to taste) or a combination of ground sage, thyme, marjoram, and/or a bouillon cube 2 cups or more of leftover chopped or shredded cooked turkey meat Salt and pepper to taste Egg noodles or rice (optional) Method Making Stock 1 Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup. 2 Break up the leftover bones of the carcass a bit, so they don’t take up as much room in the pot. Put the leftover bones and skin into a large stock pot and cover with cold water by an inch. Add any drippings that weren’t used to make gravy, and any giblets (except liver) that haven’t been used already. Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns. 3 Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. Skim off any foamy crud that may float to the surface of the stock. 4 Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later. 5 Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occassionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in a 180-200°F oven. 6 Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer. 7 If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer, to make it more concentrated and easier to store. Makes 3 to 4 quarts or more of stock, depending on the size of the turkey carcass, and how much water you added to cover it. Making the Turkey Soup Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. Add seasoning – poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Cook at a bare simmer until the vegetables are cooked through. (Or you can sauté the vegetables in a little fat rendered from the soup first, and add back to the soup right before serving.) You can add rice, noodles*, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste. Sometimes a dash or two of Tabasco gives the soup a nice little kick. *If cooking gluten-free use gluten-free noodles.
  • Green Beans with Tomatoes and Bacon Recipe from http://tiny.cc/recipes-cookbook Prep time: 15 minutes Cook time: 1 hour, 15 minutes Yield: Serves 4 to 6. Ree’s original recipe does not include the garlic or thyme. We added them because, why not? Tastes good. Also we halved the recipe, because for everyday meals we don’t need to serve 10 to 12. Ingredients 4 slices thick cut bacon (about 4 ounces), cut into 1-inch segments 1/2 large onion, diced (about 3/4 cup) 1 clove garlic, minced 1 pounds of fresh, firm green beans (they should break when you bend them, not bend like a rubber band), stem ends trimmed 1 14.5-ounce can whole tomatoes 1 large sprig fresh thyme Salt Freshly ground black pepper 1/8 to 1/4 teaspoon of cayenne Method 1 Place the bacon pieces on the bottom of a large, thick-bottomed pot. Heat on medium heat for several minutes until the bacon fat begins to render. 2 Add the chopped onions to the bacon. Cook a few minutes until the onions are translucent. Add the garlic (if using) and cook a minute more. Drain off any excess fat. 3 Add the green beans to the pot. Add the whole, peeled, canned tomatoes and their juices. Add a sprig of thyme to the pot (if using). Sprinkle with salt, pepper, and cayenne. 4 Cover the pot and lower the heat to low. Simmer for 45 minutes to 1 hour, until the beans are cooked through and tender, stirring occasionally. Serve!

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