Bok Choy, Kohlrabi, and Apple Slaw

You may have noticed that things have been pretty quiet around here lately. We just moved, and I simply couldn't keep up with a blog and a move at the same time. But we are now more or less settled and I'm hoping you'll see a little more of me. I'm writing now from the blissful peace of a coffee shop; my husband is giving me some much needed "me time" after a very busy month!

We are a part of a CSA again this year, and we're loving it! Fresh, local, organic veggies, a great community of people, a farm that cares about urban renewal (one of their locations is an abandoned outlet mall parking lot!). So much to love! There is only one thing I'm not loving: bok choy. It's good in stir fry or fried rice, but I'm not in love with it enough to do that multiple times per week. And I'm the only one who likes it in our family, which means I'm really on bok choy overload.

I've been scouring the internet for ideas, and this one inspired me. I added some kohlrabi that was also lingering in the fridge, and it added a nice crunch. It may not be apple season, but I'm totally okay splurging on some out-of-season organic apples to round out this mostly-seasonal dish.

And it got husband approval. Win!

Bok Choy, Kohlrabi, and Apple Slaw

Ingredients:

1/2 a large head of bok choy, thinly sliced

1 medium kohlrabi, peeled and julienned

1 apple, cored and julienned

1/4 c. sliced green onions (white and green parts)

1/2 cup of plain, whole milk yogurt

1/4 cup of sour cream

2 T. white wine vinegar

1 T. honey

1/2 t. garlic powder

1/2 t. unrefined sea salt

black pepper to taste

1 T. poppy seeds

Combine vegetables in a large bowl. Whisk together remaining ingredients in a small bowl. Toss dressing with vegetables. Cover and chill in the refrigerator for at least 20 minutes before serving.

(Note: Carrot and celery would be a great addition, as in the original recipe. I didn't have any but I might add some next time.)

What do you like to do with Bok Choy?

**This is part of Wellness Wednesday! **

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Cinnamon Pecan Granola: my new favorite soaked granola

Soaked granola is a staple in this house. Whenever my husband needs a snack to bring with him to class or to the coffee shop or on a trip, he grabs some of my homemade granola. I try to make a batch every week, and I can barely keep up with our granola consumption!

Recently some dear friends sent us a care package of delicious healthy foods. Included in the box was some of this granola. I fell in love with the taste: it was so simple, and yet so flavorful! The ingredients are by far the best list I've ever seen on store-bought granola:

Ingredients: Organic Rolled Oats, Wheat Bran, Butter, Organic Honey, Pecans, Spices, Salt

In stressful seasons when I haven't been able to make enough granola for us, I've often found myself perusing granola packages at the grocery store, hoping for something that doesn't contain canola oil and refined sugar. Fail all around. Even "healthy" brands like Bear Naked are, simply put, full of junk.

So I was psyched when I tasted this granola and read its ingredients.

And being the real foodie I am, I thought, "Could I make granola that tastes like this...and is soaked?!"

So I tried, using this recipe as inspiration.

And what I got was delicious.

Admittedly, it has a slight tang from the soaking process, but I happen to like it. And on top of that you taste cinnamon and butter and pecans. Is there anything better?

Soaked Cinnamon Pecan Granola

 

Ingredients:
6 cups thick rolled oats (available at health food stores or natural foods co-ops)
2 cups rye flakes (if gluten free see this post)
1/2 cup grass-fed butter, melted
1/2 cup coconut oil, melted
1 cup whole milk yogurt
1 cup filtered water
3/4 c. local raw honey
1/4-1/2 c. pure maple syrup
1 t. unrefined sea salt
1 T. + 2 t. cinnamon (adjust to taste)
1 T. vanilla extract
1 c. chopped pecans, preferably soaked and dried

Directions:
1. The day before you want to bake the granola, combine the oats and rye in a glass or stainless steel mixing bowl with the melted butter and coconut oil. Add the yogurt and water. Cover and let soak at room temperature for 12-24 hours. (I do this in my KitchenAid stand mixer.)
2. When you are ready to bake the granola, preheat your oven to 200 degrees and line two rimmed cookie sheets with parchment paper (you can try greasing them, instead, but I choose to save on dishes).
3. Whisk together the honey, syrup, salt, cinnamon, and vanilla in a glass measuring up.
4. Add the liquid ingredients and the pecans to the soaked mixture. Mix using your mixer (depending on how big the bowl is; it's a little risky with mine since I don't have a bowl guard) or your (clean) hands.
5. Once the oats are thoroughly coated in yumminess, spread the mixture onto the cookie sheets in an even layer.
6. Bake at 200 degrees for about 8 hours, stirring every two hours to break up clumps. The granola is finished when a cooled piece is golden and crispy. If you happen to be baking your granola while you sleep (I do this often) just lower the temp to 150 and stir it in the morning. It will need a little more time after you've stirred it. As long as you keep the temp low, you can't mess this up!


**This is part of the following real food and natural living link-ups: The Homestead Barn Hop, Natural Living Monday, Real Food Wednesday, Whole Foods Wednesday, Frugal Days Sustainable Ways

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Cast Iron Mac & Cheese: real comfort food

Did you notice? Plus Other Good Stuff is now plusothergoodstuff.com! You'll be seeing some more changes in the coming weeks, I hope, so stick with me and enjoy the ride. :)

 

When you need something a little more exciting than my Easy Mac & Cheese, but still not very time consuming, try this delicious twist. It's just as satisfying as baked mac & cheese, but super fast because the "baking" happens under the broiler for 4-6 minutes! Feel free to alter the spices to your liking and add different veggies as desired!

You'll need a deep iron skillet for this recipe. Here's the one I use. 

Cast Iron Mac & Cheese

(inspired by Parents Need to Eat Too)

One package of brown rice pasta (or pasta of choice)
3-4 organic hot dogs (optional)
1/2 c. organic frozen spinach (the kind in a bag, not a box), or a couple handfuls of fresh greens such as spinach, Swiss chard or kale
3 T. grass-fed butter
1 1/2 c. whole milk
1 t. mustard powder
1/2 t. smoked Spanish paprika
1/2 t. unrefined sea salt
dash milk curry powder
2 1/2 c. shredded sharp cheddar cheese
4 T. organic unbleached flour, or sprouted whole grain flour

1. Cook the pasta in salted boiling water. If your hot dogs are frozen (we keep a couple packages in the freezer and just take out what we need), throw them into the boiling water to heat them. Add your greens toward the end of the cooking time (just a couple minutes for spinach, 3-4 minutes for chard, 5 minutes or so for kale). When the pasta and greens are done, drain and set aside. Let the hot dogs cool, and then slice them into pieces.
2. While the pasta is cooking, preheat your broiler. Heat a deep iron skillet until very hot.
3. Melt the butter in the hot skillet. Add the milk and spices. Add 2 cups of the cheese, a handful add a time, whisking to melt.
4. Sift the flour over the cheese sauce, a tablespoon at a time (I don't have a sifter, so I use a fine mesh strainer and just tap the side of it to sprinkle the flour in), whisking the sauce until smooth after each addition. The sauce should be nice and thick when you're done adding flour.
5. Add the cooked pasta and greens, and cut-up hot dogs. Stir to thoroughly coat the pasta with sauce.
6. Sprinkle the remaining cheese on top and broil for 4-6 minutes, until the top is nicely browned.

What do you cook when you want something fast and really, really delicious?

 

**This is part of the following real food and healthy living link-ups: Real Food Wednesday, Whole Foods Wednesday, Healthy2Day Wednesday, Thank Your Body Thursday, Pennywise Platter Thursday, Simple Lives Thursday


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Need a Last Minute Christmas Treat? Make this Simple, Healthy Fudge!

If you have a Christmas party or event to go to, and you don't know what to bring, whip up this super easy and surprisingly nutritious fudge! Plain ol' fudge not your thing? I've got peppermint and peanut butter variations, too! And did you see my Toasted Coconut & Orange Zest version over at Modern Alternative Kitchen last week? Seriously, this fudge is so much fun. And all you have to do is a put a few ingredients in the blender. It will take you five minutes, tops. Here's the basic recipe:

Simple, Healthy Fudge

Ingredients: 
1/2 c. coconut oil
1/2 c. cocoa powder (preferably organic & raw)
1/4-1/2 c. raw, local honey (start with 1/4, taste and add more if desired)
1/2 t. vanilla extract
pinch of unrefined sea salt

Directions:
Place all ingredients in the blender and blend until combined. If you do not have a high-powered blender like a Vitamix or Blend-tec, you may want to gently melt half the coconut oil before blending. (You don't want it hot, so you may want to melt it and then let it cool.)

If you overmix, the fudge may become stretchy. It still tastes great, though!

Pour the blended mixture into a muffin pan lined with paper muffin liners (fill each cup about halfway), or into a loaf pan lined with parchment. Chill until firm (at least an hour, but more is better.)

Note that the fudge becomes soft at room temperature, so it is best to keep it refrigerated and remove just before serving. I like to cut the muffin-sized fudge pieces into quarters because they are so rich. Mini-muffin sized would be great, too!

Variation: Peppermint Fudge

In addition to the above ingredients, add 1/4-1/2 teaspoon peppermint extract (start with 1/4 t., taste, and add more if desired). Reduce vanilla to 1/4 teaspoon.

Variation: Peanut Butter Fudge

In addition to basic recipe, add 1/2 c. natural peanut butter, smooth or chunky. Omit salt if peanut butter is salted. If desired, garnish fudge with peanut halves after chilling.

I take no credit for this idea. I originally found the basic idea for these recipes here.

Need more ideas for easy, healthy holiday treats? Try the Pumpkin Cheesecake Bars and Traditional Buckeyes from Festive Traditions: a Real Food Guide to the Holidays!

What are your favorite easy holiday treats?

 This is part of Keep It Real Thursday, Simple Lives Thursday, Modern Alternative Kitchen

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Quick & Nourishing Lunch Idea: Cheesy Veggie Quinoa

On days when we don't have any leftovers, and we're out of bread or don't feel like tuna again, I'm stumped for what to eat for lunch. I need something fast and easy that will sustain us until dinner, or at least until a mid-afternoon snack. 

This quinoa is perfect for those days. It cooks in just 15 minutes, during which you can unload the dishwasher, sweep the kitchen floor, or play with your kids. Using organic frozen vegetables means you don't have to chop or wash anything; just dump it in.

And I love having another way to get quinoa into our diet, since this pseudo-grain is higher in protein than any "real" grains out there. I choose to soak it to reduce anti-nutrients like phytic acid (even though it's not a grain, it's a seed, so it still contains phytic acid which binds to minerals and prevents our bodies from absorbing them). But don't be scared; soaking quinoa is really easy! 

If you're pantry's a little bare and you know you need something to eat for lunch tomorrow, soak some quinoa before you go to bed and lunch will come together in minutes!

Cheesy Veggie Quinoa

(Serves 2-3 for lunch)
Ingredients:
1 c. quinoa, rinsed in a fine-mesh sieve
1 T. apple cider vinegar or lemon juice
filtered water to cover
1.5 c. homemade chicken stock
1/2 t. unrefined sea salt, plus more to taste
1.5 -2 c. organic frozen veggies: I used broccoli, spinach, and grated carrots (I grated & froze those myself when I had a lot of carrots to use up; they're great to throw in soups or whatever for an extra veggie punch)
spices of your choice: I sprinkled in garlic powder, ground mustard, and nutmeg
cheese: as much as looks good to you, I used about 1/2 a cup of Dubliner

Directions:

1. The night before, combine rinsed quinoa, apple cider vinegar or lemon juice, and filtered water to cover in a medium saucepan. Allow to soak overnight at room temperature. (a warm place is best, like in the oven with the light on or next to a warm crock pot).
2. The next day at lunch time, drain and rinse the quinoa again, and return to the pot with the chicken stock and salt.
3. Bring to a boil, reduce heat, and cook covered for 10 minutes.
4. Add the frozen vegetables and spices, stir, cover, and cook for 5 minutes or until veggies are done.
5. Add grated cheese and stir to combine. Serve and enjoy your easy, delicious, filling, nutritious lunch!

This is part of: Thank Your Body Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Simple Meals Friday

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My Chocolate Eating Guidelines + a recipe for Orange Coconut Homemade Fudge

Have you heard claims that dark chocolate is full of antioxidants, good for your heart, or can help you lose weight?

Have you heard claims that chocolate should never be eaten because of its caffeine content and other toxic compounds?

In today's post at Modern Alternative Kitchen, I help you sort it all out, and give you Four Guidelines for Eating Chocolate. And don't worry, none of them are "Don't eat it."

I also share a delicious recipe for Homemade Fudge with Toasted Coconut and Orange Zest. It makes a great holiday gift!

Check it out and be sure to tell me what you think in the comments!

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Simple Holiday-Spiced Steamer (with dairy-free option)

Here is a simple and delicious warm beverage to enjoy this holiday season. It's great any time of day, but it's perfect later in the day when you want to avoid stimulants like caffeine or chocolate. If you're making it for more that two, feel free to double or triple the recipe.

If you can't have dairy, this would be lovely with coconut milk.

Simple Holiday Spiced Steamer

Serves 2

Ingredients:
1 1/2 c. raw milk or coconut milk
1 cinnamon stick
2 cardamom pods
4 cloves
4 allspice berries
1/4 t. vanilla extract
honey to taste

Directions:

1. Gather your spices and gently crush the cardamom pods. 
2. In a small saucepan, combine the spices and milk, and heat gently until warm but not hot enough to make your finger say "ouch!" (If you heat the raw milk past this point it kills the enzymes.)
3. Turn off the heat, and cover the pot. Let the spices infuse for about 5 minutes.
4. Uncover and add the vanilla and honey to taste. The milk may have developed a skin while infusing; feel free to remove it and discard. 
5. Pour the milk through a small strainer into mugs, and drink right away.

What's your favorite wintery-warm beverage?

This is part of Make Your Own Monday, Natural Living Monday, Modern Alternative Kitchen's Monday Link-Up, Real Food Wednesday, Healthy2Day Wednesday, Whole Foods Wednesday, Frugal Days Sustainable Ways, Allergy-Free Wednesday, Thank Your Body Thursday, Simple Lives Thursday, Pennywise Platter Thursday

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My Favorite Kale

I don't like to have to work to chew my kale. Anybody with me?

This recipe makes the most of kale's robust flavor, and adding nutritious ingredients like butter and chicken broth helps to unlock all the nutrients that kale has to offer. And you cook it until it's good and tender, so you can chew it, not chew it.

This recipe's true merit? My husband eats it. And likes it. And that makes me a happy wife.

My Favorite Kale

 

Ingredients:
1 bunch of kale (8-10 large leaves)
2 T. butter, coconut oil, bacon grease, lard, or chicken fat
1-2 cloves garlic, sliced
1/2 an onion, diced (optional)
1/4 t. salt
pepper to taste
a pinch of nutmeg (freshly grated is the best!)
1/4 c. chicken broth

Directions:

1. Wash the kale and pull leaves off of stems. Discard the steps. Chop the leaves coursely.
2. Heat an iron or stainless steel skillet over medium heat. Melt the fat in the pan.
3. Add the kale and optional onion to the pan and cook, stirring, until kale is wilted. 
4. Add sliced garlic, salt, pepper, and nutmeg, and stir to incorporate.
5. Add chicken broth, bring to a boil, reduce heat to low, and cover.
6. Cook, covered, stirring occasionally, until the kale is tender (taste it to make sure it's tender enough.)
7. If you want it to be a little more browned, cook an additional couple of minutes with the lid off. (My husband likes it a little crispy.)

Enjoy! This kale is great underneath a couple fried eggs, or as a side dish with roast chicken or meatloaf.

How do you like your kale?

This is part of Pennywise Platter Thursday, Fight Back Friday, Freaky Friday, Farm Girl Blog Fest, Monday Mania

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The Easiest Potatoes Ever

Need an easy side dish to go with your dinner? These potatoes are simple enough for a weeknight at home, and yummy enough for a holiday party. You can customize them with any herbs that your heart desires, and serve them with chicken, beef, or fish. Did I mention that they are the easiest potatoes ever?!

Note: Potatoes are on the Dirty Dozen list, so try to get organic if you can find them. My local Meijer usually has organic potatoes, and I can also find them at my local farmer's market.

 

The Easiest Potatoes Ever

(inspired by Ina Garten's recipe)

Ingredients:
Small round or fingerling potatoes, any variety (I used redskin)
Butter (at least 2 T, but as much as you need to coat the potatoes thoroughly)
Salt and pepper to taste
Herbs of your choice (fresh or dried, ie. rosemary & thyme, or fresh dill)

Directions:
Wash your potatoes but do not peel. Melt the butter in a dutch oven. Add the potatoes and season with salt and pepper. Toss to coat the potatoes. Cover and cook over low heat until potatoes are tender when pierced with a fork, about 20-30 minutes. Shake the pot once in awhile to prevent burning. If using dried herbs, add halfway through the cooking time. If using fresh herbs, add after the potatoes are finished cooking.

We served this with salmon that was broiled until cooked through, and then spread with a lemon parsley pesto. It made for a super-simple but gourmet meal.

If you try these, I'd love to know what you think! 

What are your go-to easy side dishes?

This is part of: Simple Lives Thursday, Pennywise Platter Thursday, Keep it Real Thursday, Thank Your Body Thursday

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Recipes by the Soup Goddess: Butternut Squash Soup with Brie

Who is the Soup Goddess? Read all about her here. And if you say her title aloud, please note that the emphasis is on the "ess."

Mmmmmm squash soup. Autumn is not complete without a few bowlfuls of it. This one is smooth and comforting, divinely creamy, and more savory than sweet. Make it for a squash-loving friend, and savor it over candlelight and conversation. Serve with crusty bread and salad for a light dinner, or as a starter for an upscale dinner party.

It may look like a lot of steps, but the beginning of the process is pretty hands off, and once the squash is roasted, the soup comes together before you know it.

Butternut Squash Soup with Brie

Ingredients:
2 c. apple cider (preferably from unsprayed apples, if you can find it)
1 butternut squash (around 2 lbs)
1-2 organic tart apples, cored and cut in half
1 sweet onion, chopped
2 cups homemade chicken stock
1 1/2 c. milk
1 c. half & half
1 red pepper, finely diced
2 large carrots, finely diced
2 T. butter
2 T. olive oil (or use all butter)
2 heaping T. flour (unbleached white or sprouted)
2 cloves garlic, minced
salt and pepper to taste
1/4 t. freshly grated nutmeg
6 oz. brie, rind removed, diced
sour cream, for garnish

Directions:

1. Preheat oven to 350. Place 1 cup of apple cider in a 9x13 pan.
2. Wash the squash. Cut it in half (good luck!!) and scoop out seeds. Place cut side down in the pan. 
3. Cover the pan with foil (or use a casserole dish with a glass lid). Bake 40 minutes.
4. Place the apple halves in the pan with the squash and re-cover. Bake 20-25 minutes, until apples and squash are tender when pricked with a fork.
5. Uncover the pan and let cool until comfortable to the touch. (You can start the next step while you wait.) Remove the peels from the apples and squash. 
6. In a soup pot, melt the butter and olive oil. Saute carrot, onion, and pepper, adding the garlic toward the end. 
7. Add salt, pepper, and flour. Cook and stir for one minute. 
8. Add the squash, apples, and liquid from the pan, and 1 cup of chicken broth. Puree with an immersion blender.
9. Add the remaining apple cider, chicken broth, milk, half & half, and nutmeg. Mix well and cook, stirring, over medium heat 5-10 minutes until heated through. Taste and adjust seasoning.
10. Add the brie and stir to melt.
11. Ladle into bowls. Garnish with a dollop of sour cream and a sprinkle of fresh nutmeg.

This is part of: Make Your Own Monday, Monday Mania, Natural Living Monday, Fat Tuesday, Traditional Tuesday, Hearth & Soul 

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Soaked Banana Bread that is Actually Good!?

 

I've tried several soaked banana bread recipes. The one in Nourishing Traditions, a few around the web, and some I've tried adapting from non-soaked recipes. And I've never found one I've liked.

This is very disappointing, because I grew up with awesome banana bread. My mom's recipe, entitled "Linda's Easy and Delicious Banana Bread" in the church cookbook, is really the best I've ever had. I'm so proud of her for transitioning to making it with whole wheat flour, coconut oil, and unrefined sugar! Go mom!

I do try to make most of our baked goods soaked, soured, or sprouted, but I don't stress about it. If we want muffins and we want them now, I let it go. And I'm okay eating my mom's banana bread because it's so yummy and much healthier than most banana breads out there.

But I was determined to find a good recipe for whole grain, soaked banana bread.

And I think I finally did.

This is adapted from the recipe for "Banana Crunch Cake" in King Arthur Whole Grain Baking. I've made that coffee cake soaked and it turns out great! So why not just put it in a loaf pan and call it "bread"?

This recipe is not a replacement of my mom's banana bread. It's completely different. The banana is a little less pronounced, and it's a little more tender and less moist. But it's not dry, either. It's melt in your mouth, subtly sweet, and about as light as whole grain gets. I hope you love it as much as I do!

Notes:

• I only used 1/3 cup sucanat because my bananas were super ripe (by super ripe I mean almost black) and I wanted it only mildly sweet. If your bananas are just a little freckly or you want it a bit sweeter, you can use up to 2/3 cup. 
• I decided to make two smaller loaves to make sure they cooked all the way through, since my problem with soaked banana bread in the past has been that it never cooks all the way through.
• Feel free to try this as muffins or mini loaves!

 

Joanna's (actually good) Soaked Banana Bread

Ingredients:
1 c. oat flour (grind rolled oats in your coffee grinder or blender)
1 c. white whole wheat flour
1/2 c. plain yogurt, kefir, buttermilk, or sour milk
1/2 c. unsalted butter, melted
1 c. mashed very ripe banana (2 large or 3 medium)
1/3 c. sucanat
2 eggs
1 t. vanilla
1 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 c. chopped walnuts or pecans
1/4-1/2 c. chocolate chips, optional

1. Combine flours, yogurt, and melted butter in a mixing bowl. Mix until thoroughly combined. Cover and let soak 8-24 hours.
2. When ready to bake, preheat the oven to 350. Grease and flour two loaf pans.
3. To the soaked mixture, add banana, sucanat, eggs, and vanilla. Mix until there are no more lumps of soaked mixture.
4. Sprinkle on baking soda, salt, and cinnamon. Add walnut and chips, if using. Mix just until everything is incorporated.
5. Gently pour the batter into the two prepared pans. It will only be a couple inches high in the pan.
6. Bake for 35-45 minutes, until golden brown and no longer jiggly when you touch the middle.
7. Let cool in pans for five minutes before turning out onto a cooling rack. Serve with plenty of butter!

Do you make banana bread? What's your favorite recipe? If you try this one, let me know how it goes!

This is part of: Freaky Friday, Foodie Friday, Figure Friendly Comfort Foods, Make Your Own Monday, Monday Mania, Monday Musings, The Better Mom Link Up, Scratch Cookin' Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Hearth and Soul, Living Green Tuesday, Simple Lives Thursday, Frugal Food Thursday, Pennywise Platter Thursday 

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Two Dinners in One: Tex-Mex Stuffed Zucchini and "Hamburger Helper"

I love it when you get two meals out of little effort. This stuffed zucchini recipe leaves you with extra filling to eat in whatever manner your taste buds desire. We mixed it with brown rice pasta and called it "Hamburger Helper," but you could also eat it over rice, put it in a quesadilla, or use it as a crepe filling.

The stuffed zucchini was just enough for our family of one hungry dad, one nursing mom, and one almost three year old with a good appetite. Double it for a larger family or for company. The leftover filling was enough to feed us dinner the next day with about 2/3 pound pasta.

Bonus: This is a great way to use up overgrown zucchini!

Cranberry-Orange Ricotta Muffins - with Sprouted Flour!

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

As is the case with many good things in life, this recipe came about because of a need to use something up. In truth, I don't even remember what I used the carton of ricotta for in the first place (I didn't make lasagna, although I did want to...), I just know that it has been in the fridge for a questionable amount of time and was threatening to be wasted.

Google search: "Ricotta Muffins." 

Lemon ricotta muffins? Strawberry ricotta muffins? Blueberry lemon ricotta muffins? Hmmm.

I'm thinking Cranberry Orange Ricotta Muffins. I know, I know, oranges are out of season. Let the locavores scold me, I have oranges in my house in September.

Recipes by the Soup Goddess: Minestrone

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This is the second soup in this series, Recipes by the Soup Goddess. The Soup Goddess is my mom, and she's not really a goddess, but she is a pretty gifted woman. And one of her gifts is making soup.

When I think about this soup, I remember a time during the first year I was off of meal plan at college and cooking for myself. My mom came for a visit and brought with her a gallon sized freezer bag full of this soup, complete with a little baggie of grated Parmesan. I don't remember much of what I ate that year, but I had virtually no cooking experience and that soup was a bright spot in a dark culinary period.

This is a great soup to make in late summer or early fall, when vegetables like green beans and zucchini can still be found in your garden or at your farmer's market. 

Happy Summer Vegetable Salad

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Corn, Green Beans, Tomatoes, Basil, and Feta. Can you say yum?

My favorite kind of recipe is one that evolves from random bits of things I have lying around. I wasn't sure what to do with a few ears of leftover corn, or the small handful of green beans I harvested from my very neglected patio garden. Then I remembered the vibrant tomatoes my aunt brought me from her garden, and the feta that has been in the fridge for awhile and surely should be eaten. Add to it a handful of basil (the one plant on my patio that is thriving despite my neglect), some quality olive oil and red wine vinegar, and this salad was born. One bite and I knew it was a keeper.

Basil-Lime Avocado Salad Dressing

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Check out those pastured egg yolks. They are almost orange!

I love my standard Balsamic Vinaigrette, but sometimes it's nice to have something different atop my plate of greens. This unique and nutritious dressing was delicious with a salad of romaine lettuce, cherry tomatoes, red onion, radishes, bacon, and hard boiled eggs.

Why make your own dressing? 

 

Homemade salad dressing is easier than you think! With just a few basic ingredients you can whip up something much tastier and healthier than anything that comes in a bottle. Trying to avoid high fructose corn syrup and polyunsaturated oils? Make this easy change to improve your family's health, and you might just end up enjoying salads more, too!

French Onion Quesadillas

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French Onion Quesadilla on a Sourdough Tortilla

 

I'm sometimes skeptical when I come across a dish that is posing as something else. You know what I'm talking about: "Taco Pizza." "BLT Salad." "Baked Potato Soup." "Pot Pie Chicken Salad." I usually say that I'd rather just eat the food that it's trying to be. But these quesadillas are a blessed exception to that rule. Clearly, they are not authentic in any way. But man are they good. And they make a stinkin' easy lunch.

Chicken and White Bean Enchiladas

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

Mmmm...cheesy goodness...

I love when I can throw a meal into the oven and do the dishes or feed the baby while it bakes. This meal comes together relatively quickly (though it does dirty two pots and a casserole, but it's worth it!) and would be a great thing to prep ahead of time for company.  The spiciness can be adjusted to your liking; we used two jalapenos this time but I think I'd prefer it with just one.

Another reason I like to make this recipe is this: I sometimes buy stewing hens for cheap (this last one cost me $3 from a local farm), which are great for making soup or broth, but the meat tends to be a little dry. Somehow, when you cover it with cheese and sour cream, it doesn't matter so much. :)

Chicken and White Bean Enchiladas

Filling ingredients:
1 T. coconut oil
1/2 c. chopped onion
2 cloves of garlic, minced or pressed
1 (4 oz.) can diced mild green chiles
1 1/2 c. cooked white beans, such as cannellini or great northern (or one can, if you're in a pinch)
1 1/2 c. cooked, shredded chicken (I made broth with a stewing hen and saved the meat)
2/3 c. chicken broth
1-2 t. cumin
unrefined sea salt and pepper to taste

Sauce ingredients:
1 T. butter
1/2 c. chopped onion
2 T. flour (I use all-purpose, I'm sure sprouted would be a good alternative)
1 c. chicken broth
1 (4 oz.) can diced mild green chiles
1-2 chopped jalapenos (I wear a glove when I chop hot peppers. They burn!)
unrefined sea salt to taste

Other ingredients:
1/2 c. sour cream (I like Daisy Brand - no additives!)
1 c. shredded cheese (I used colby jack)
8-10 corn tortillas (We like Milagro brand, which are traditionally prepared in lime. Sprouted corn would also be a good option.) 
Chopped cilantro for garnish
Sour cream for serving

Directions:
1. Preheat the oven to 350 degrees F. 

2. Make the filling. Saute onion in oil until almost tender. Add garlic and saute one minute more. Add chiles, beans, broth, cumin, and salt and pepper. Stir, cover, and cook on low fifteen minutes while you prepare the sauce. Add chicken and cook long enough to heat through. Taste and adjust seasonings.

3. Make the sauce. Cook onion in butter and until tender. Add flour and cook, stirring, one minute. Whisk in the broth and bring to a boil, stirring and cooking until it thickens. Add chiles, jalapeno, and salt, and cook a 2-3 minutes. Remove from heat and stir in 1/2 c. sour cream.

4. Assemble the enchiladas. Spread a thin layer of sauce on the bottom of a 9x13 pan. Fill tortillas with about 1/3 c. of the filling. Roll them and place them seam side down in the baking dish. Repeat until you run out of filling. Pour and spread the sauce over the enchiladas, and top with the grated cheese.

5. Bake them for 25-30 minutes or until the cheese is melted and slightly browned.

6. Serve, garnished with chopped cilantro and sour cream.

Try this recipe and let me know what you think in the comments!

 This is part of the following carnivals: Foodie Friday, Fight Back Friday, Friday Favorites, Inspire Me Friday, Eat, Make, Grow

How to Make an Awesome Smoothie

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

Strawberry, Banana & Peach Smoothie

I think my smoothie-making has reached new heights lately. My non-smoothie-loving husband has even been enjoying them, which is quite an accomplishment in my mind. I've finally found a method that produces a delicious smoothie every time. Want to know how?

Tips for Making Awesome Smoothies

 

1. Use frozen fruit. Using fresh fruit, or even a mixture of fresh and frozen, results in a thinner, more liquid smoothie. My favorites are strawberries, blueberries, raspberries, and peaches. When those fruits are in season locally I buy a bunch at the farmer's market or u-pick farm and freeze them. (My next post at Modern Alternative Kitchen is on Lazy Freezing Techniques. Subscribe over there so you don't miss it!) Then I have enough for smoothies year-round!

You can freeze strawberries whole with tops for smoothies!

2. Banana is key. The creamy sweetness of a banana can't be beat! Next time you have some slightly over-ripe ones, cut them into chunks and throw them in the freezer. (You can sometimes find over-ripe bananas for a reduced price. This is an excellent use for them!)

3. Add greens...sparingly.  Greens such as spinach or kale add a lot of nutrition to your smoothie, provided they are lightly cooked first. See this post for how to prepare greens for smoothies (scroll down to the smoothie section), or do it the easy way: buy a bag of frozen spinach. Make sure you get the kind that is not all in one solid clump. Add a couple tablespoons to your smoothie right from the bag. They are already cooked before freezing, so you don't have to worry about the raw greens problem. Don't add too much, or the taste may be overpowering. Experiment and see what works best for you!

See the little green flecks?

4. Start with just a little liquid, and add more as necessary. I use whole raw milk in my smoothies. Full-fat coconut milk is a good alternative if you can't tolerate dairy. I start with just a little, which I add after I put the fruit into the blender. Then when the blender gets stuck because it needs more liquid, I stream more milk in through the top while it's running.  I add just enough to get it going.

5. Season your smoothie. I like to add a pinch of salt, a splash of vanilla extract, and sometimes a little honey if it's too tart. It's amazing what a difference it makes in enhancing the flavor. Don't forget to taste it before you pour it out to see if it needs anything.

6. Use plain, full-fat yogurt. This goes a long way in making the smoothie satisfying. Greek yogurt guarantees an even thicker product, but make sure you buy full-fat! I can only find full-fat Greek yogurt at the health food store.

7. Include coconut oil.  I love the subtle flavor that coconut oil adds, and it's a healthy fat. Read more about it here. In the past I've melted it first, but lately I just throw it in solid. As long as you follow the next tip, it will be okay.

8. Blend it thoroughly. It's no fun to run into chunks of un-blended fruit. Don't be shy, let that blender do it's thing until you're sure it's all blended! This also makes the smoothie....frothy. Frothy is good.

Strawberry Orange Julius

If you're afraid to make a smoothie without a recipe, you can find recipes all over the internet. Use your judgement and use only real ingredients! And if you want to try something a little different, try my Strawberry Orange Julius. It's a refreshing treat any time of year!

What's your favorite smoothie? Share your smoothie-making tips in the comments!

This is part of: Hearth and Soul Blog Hop, Slightly Indulgent Tuesday, Fat Tuesday, Whole Foods Wednesday, Healthy2Day Wednesday, Real Food Wednesday. Keep it Real Thursday, the seasonal recipe round up for berries at Gnowfglins, Monday Mania

Recipes by the Soup Goddess: Tomato Soup

If you want to learn more about delicious, nourishing, real food without the guilt trip for everything you're not doing right, hit that "like" button on the right, and subscribe to my posts by e-mail or reader feed so you don't miss anything. Thanks for stopping by!

This is the first recipe in my new series, Recipes by the Soup Goddess! This tomato soup is like nothing you've ever tasted, especially if you grew up on Campbell's. Seasoned with loads of fresh basil and chock full of nutrients, it's totally worth the effort of peeling and seeding fresh tomatoes from your garden. 

We like to serve it with pesto grilled cheese sandwiches, made with homemade pesto that we froze last summer in ice cube trays.

The makings of a great grilled cheese: sprouted bread, fancy cheese, and a cube of pesto from the freezer.

It makes a big Dutch oven full: enough to eat, share, and have leftovers! (We like to freeze the leftovers for a summery treat in the dead of winter.)

Tips for Success from the Soup Goddess

1. Fresh basil is key. Don't be shy!

2. Blend to the thickness you like. She likes hers a bit chunky.

3. Freshly grated Parmesan sprinkled on top is The Upgrade. (She always has an Upgrade.) She likes to grate hers on a microplane.

4. As always, remember this Soup Goddess secret: "Taste, sprinkle, taste, sprinkle, taste."

The cheese oozing out the bottom is Dill Havarti.

Best-Ever Tomato Soup  

Original Recipe by Sara Moulton, amended and upgraded by Linda Leeman

Ingredients:

• 4 T. butter
• a splash of olive oil
• 2-3 cloves garlic
• 1 onion (medium or large), diced
• 3 carrots, finely diced
• ¼ c. flour (I've used all-purpose, but I bet sprouted would work well)
• sea salt and freshly ground pepper to taste
• 6 lbs fresh tomatoes, peeled, seeded, and chopped (details below)
• 2 (28 oz.) cans pureed tomatoes, or more fresh tomatoes
• 1 small can of tomato paste
• 4 c. homemade chicken broth
• 4 t. fresh thyme leaves (or 1-2 t. dry)
• 2 T. fresh basil, chopped
• 2 c. light cream or whole milk
• freshly grated Parmesan, for garnish

Directions:

1. To peel and seed the tomatoes, fill a large pot halfway full with water. Bring it to a boil, and carefully place the tomatoes in the pot. Remove from the water with a slotted spoon after less than a minute, or when you see some of the skins starting to break or wrinkle. Drain in a colander, and let cool. Slip the skins off, cut off the stem end with a serrated knife. Slice in half and remove the seeds, either by squeezing or scoping them out with your finger. Chop coarsely.

2. Melt the butter and olive oil in a Dutch oven or other large pot. Add the onion and carrot and cook over medium heat until almost tender. Add the garlic and continue cooking a few more minutes.   
3. Add the flour and cook, stirring, 1-2 minutes. Do not allow to brown. 

4. Add seeded and peeled tomatoes, canned tomatoes (if using), tomato paste, chicken broth, and salt and pepper to taste. 

5. Simmer, stirring every few minutes, for 30 minutes or longer (the longer it simmers the better it tastes). Halfway through simmering, add the fresh thyme. Toward the end of simmering, add the fresh basil. Taste and adjust the seasonings.

6.  Puree the soup (preferably with an immersion blender to avoid extra dishes and potentially squirting soup all over the kitchen!). The Soup Goddess prefers hers a little bit chunky.

7. Add the cream or milk and heat on low for a few minutes, tasting to adjust the seasonings one last time.
8. Serve with a sprinkle of freshly grated Parmesan and a grilled cheese sandwich.

A Few Notes

The last time I made this,  I used tomatoes I had frozen whole last summer. Did you know you could do that? When they thaw, the skins slip right off and you can cut and seed them as normal. It actually saves a step - you don't have to boil them first.

(My next contribution to Modern Alternative Kitchen is a post on Lazy Freezing Techniques like this one! Be sure to subscribe over there so you don't miss out!)

Tomatoes frozen whole with skins. Who knew!?

I also made use of my crock pot last time I made this. We were having some friends over for lunch after church on Sunday, so I went as far as step 4 above the night before, on the stovetop. Then I plopped the contents of the pot into my crock pot insert and stuck it in the fridge. In the morning before church, I turned it on high and it simmered for about three hours. When we got home I added the fresh basil and cream, pureed it, and seasoned to taste. It may have been my best batch ever!

Does it get any better than this?

This is part of Fight Back Friday, Monday Mania, Simple Lives Thursday, Pennywise Platter Thursday, and the Seasonal Recipe Round-Up for Tomatoes at GNOWFGLINS