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Posts Tagged ‘heart healthy’

WHAT CAN I SAY about my Easter meal?   Just have a look:

The salmon came out just right – not over-cooked and still moist.  The dill was the perfect thing to season it with.  The deviled eggs were slightly dry and crumbly but still satisfied my craving for them.  They weren’t heavy at all, so I ate three — three halves, not three whole eggs.   The asparagus was al dente; the sweet potatoes were, well, sweet.   When that bottle of maple syrup runs out, it will be the last of two I brought back from Toronto.  What ever will I do then? 

I threw the asparagus stems into a pot with vegetable broth, garlic, white onion, carrot, and cauliflower, plus a little cracked pepper and sea salt, to make a nice soup base for later.

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I’ve eaten this salad three times today – what is wrong with me?!   I have to say it is very satisfying – made of spring greens, spinach, carrots (not baby ones either!), red bell pepper, white onion, zucchini, balsamic vinegar.   And, oh my goodness, I found some good organic salsa at Target:  Archer Farms Organic Chipotle Picante-Style Salsa.   So good with my blue corn flaxseed chips, which also happen to be organic.  Yay, for Archer Farms!    nutrition, diet, low-fat, healthy, salad

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vegetarian, vegetable, quick recipes

Here’s a pic of the my lunch soup.  It’s just a lot of veggies I had around thrown into the pot with some broth.  I started with the usual base of celery, chopped onion, and garlic, simmering in vegetable broth.  Then I added more broth and some leftover canned tomatoes, yellow squash, zucchini, broccoli and cauliflower, along with sea salt and cracked pepper.   My house never smelled this great when I made canned soup!

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I haven’t made this soup yet, but as I sit here dreaming of my summer tomato plants, I want to save the recipe to make later with my own tomatoes.

Classic Tomato Soup

Mmmm-mmmmm-good!

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My contribution for Soupy Sunday: Butternut Squash Soup with Garlic.

Friday I made the most delicious butternut squash recipe, revised from Martha Stewart Healthy Quick Cook.  I had not cooked a butternut squash before, but I will again — it was delicious.  Very much like  sweet potato in texture, flavor, and color, the squash was good by itself.  But I resisted the temptation to just eat it, and went ahead and made the soup.

The recipe:

Butternut Squash Soup with Garlic

1 large butternut squash, halved & seeded

salt & cracked pepper

thyme (fresh is preferable but I used dried)

4 garlic cloves

1 cup warm chicken stock

Preheat oven to 425 F.  Line a baking sheet with parchment paper.  Season the squash with salt and pepper, lightly, and tuck two sprigs of thyme into each cavity OR sprinkle the cavity with dried thyme.  Place cut side down on baking sheet and bake until fork tender, 40 to 45 minutes.  Can also turn the squash upright the last 10 minutes or so. 

When the squash is cool enough to handle, discard the thyme if fresh sprigs were used.  Peel and coarsely chop, or just spoon the squash out of the peeling until all is removed.  Combine the squash, garlic and chicken broth in a bowl and combine using a potato masher.   Pour into a saucepan and gradually add the remaining stock while heating.  Season with additional salt and pepper to taste. 

Makes 2 to 3 servings.

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