Our summer is coming to an end and I have already started dreaming of cool Fall evenings, with a brisk wind whipping up the crunchy leaves in a flurry, the autumnal colors decorating the outdoors, and a warming fire crackling in the back yard pit, sipping hot apple cider and filling our tummies with rich warm soups, stews and chowders.
Archive for the ‘Soup/Stew/Chili’ Category
It’s that time of year again (my favorite time by the way)…. Whether you are picking up your weekly basket, pulling them from your garden or seeing them in the grocery store, one things for sure. They are everywhere. Even coming from our ears I’ve heard! If you’re anything like me, you’ll be jumping for joy the moment you see those long green vegetables in your baskets! Yes, i’m talking about zucchini. The possibilities are endless; grilled zucchini, sautéed, zucchini bread, fried zucchini….I could go on forever. But not everyone is interested in the “traditional” zucchini options. If you are one of those people or you just want to try something new, this recipe just might be for you!
Don’t pass the word along to Sally and Tanya but I am not a big fan of juicing. I feel a bit of a sugar spike if I drink too much fruit juice, and green juices generally just taste like grass to me (and as I am not of the bovine persuasion I generally avoid grass). I never really feel full after drinking juice- I think my mind just needs to be tricked by chewing because I can eat all the ingredients of a blended juice and feel satisfied. So when I saw the offer for an add-on juice pack there was no doubt in my mind…I was snagging that sucker. Yes, you did read that right. While I am not a fan of juicing I AM a fan of healthful eating and I saw that pack as a great opportunity to get some variety into my family’s diet- even beyond the regular basket. So started my quest for recipes using my Juice-Free Juice Pack. I tried to find recipes that used the ingredients in healthy combinations similar to what I would do if I were juicing. I wanted to focus on raw meals to get the whole nutritional benefit of each ingredient but with the incredibly cold weather this week I did end up turning to soup and cooked meals more than I originally planned. Here are some of the great recipes I found that helped me use up my pack. I have not tried all of these but of those I tried, my family particularly enjoyed the beet chips; the lentils with spinach and ginger (I used brown lentils from BB and it turned out great); and the cucumber -lime salad (I did that one with grilled chicken). Try out some of these fun recipes and join me in the ranks of juice-free juicing. Happy Cooking!
Friday night is refrigerator clean out time, getting ready for my goodies from Bountiful Baskets. What can I make with all the odds and ends?
Heat up some oil in a large skillet and add in some small pieces of meat, seafood or scrambles eggs, veggies and even fruits that are cut up in bite size pieces, add some garlic, fresh ginger if you have it, a few dashes of soy sauce, salt and pepper or any other seasoning you like.
Serve it over rice or noodles. Add some chicken or veggie stock to the leftovers for a quick soup.