The Twins Potato Leek and Carrot Soup

I owe my mom and her twin sister ALL of the credit for tonight's fabulous meal. I got a really sweet text at work today from my mom informing me that she was cooking a vegetarian meal. Now for most moms (not all mind you) this would be a stretch. Not for my mother, no. She could be a veggie like her daughter in the blink of an eye.  In fact I pay my mom a lot of credit for being the health conscious, deemed hippie, that I am today. My mom was waaay ahead of the curve in terms of aspartame, trans fats , sodium levels,fiber intake and whole grains. You name it she was/is well versed. So, back to the text. I got a call later saying that soup was on the menu. Well, I'm a sucker for soup any ol day. This is especially true after a really hectic , blustery, why do I live in the Midwest, kind of a Monday.

Aunt Susie's (my mom's twin) Potato Carrot and Leek Soup:

(Note I had no hand in preparing this so I'm just copying from my mom's recipe book which smells like it has seen it's fair share of Canola oil spills)


1.) In a sauce pan warm 1 TBS of butter and 2 TBS of veggie oil.


2.) Add 2 minced cloves of garlic and 3 leeks sliced. Cook until leeks are pale in color.


3.) Add 3 large carrots diced (or 8 baby carrots), 2 large potatoes sliced (peels on) and 5 cups vegetable stock. (homemade is the best....more on that later)


4.) Bring this to a boil. 


5.) Reduce to a simmer (just barely bubbling), cover and let simmer for about 45-50 minutes.


6.) After the potatoes are tender add 1/2 lemon or lime juiced and 1 TBS fresh thyme.


7.) Puree in batches in a food processor or blender.


8.) Season with salt and pepper to taste.


9.) Serve warm or cold.


-Mom made home made French bread in the bread machine and a simple tossed salad rounded out the meal.-

*My mother gives me the strength and courage to get through every day. Watching her persevere in the face of adversity is humbling. I wouldn't be the woman I am today with out her as a shining example. I love ya Mom.* 

Falafel Wrap

When I was in college there was only a handful of good restaurants. Most of the town was dominated by Subways.  I kid you not. You could seriously throw a stone between all of them. There was one in the student center, one across the street in the commons, one down the road by the Walgreens. Then down the road there was one located in the Walmart and seriously right across the street was another. It was absolutely ridiculous. The point of this tirade is that the best sandwich shop was this place called Pita Pete's.  It's a little pricey but it is soo worth the treat. Today I took my brother back to school , he happens to be going to my alma matter, and on the way out we decided to stop and get lunch. He got what use to be my favorite, the chicken Cesar wrap.  The great thing about this place is that you decide what toppings and how much dressing you get. I'l try and re-create the recipe for my falafel pita.

-In a large pita add:

3  cut up falafel

Diced Tomatoes

Cucumbers

Peas

Carrots

Spinach

Feta Cheese

Bean Sprouts

Shredded Carrots

-Drizzle with a yoghurt sauce called tzaziki.-

mmmmmm-almost makes me want to be a college kid again....almost....

Apple Crisp

Yes, world I have been on hiatus for quite awhile. A bout of sickness. A relationship that ended. It was just a lot. I did eat though, that I promise, just not that great and not worth writing home about. I'm back and trying to get back on my feet and find my balance. That all started with tackling a dang gone pile of laundry. To try and get back into the swing of things I took on a pile of apples that had been sitting about. The crisp turned out OK but would have been better with some ice cream or whipped cream. The base of the recipe comes from:http://allrecipes.com/Recipe/Apple-Crisp-II/Detail.aspx

Apple Crisp 


1.) Peel and dice about 4-5 apples. Granny Smith work the best but what ever you have lying around will work too. 


2.) Place the apples in a shallow baking dish.


3.) Combine 1/4 cup white sugar, 3 TBS of whole wheat flour,  a heaping 3 TBS of cinnamon. 


4.) Sprinkle the mixture over the apples.  Don't be afraid to use your hands. (just make sure that they are clean of course)


5.) Drizzle with 1/4 cup of water. (skip this if you are serving with ice cream)


5.) In a bowl combine 1.5 cups oatmeal, 3/4 cup whole wheat flour, 1/4 tsp of baking soda, 1/4 tsp of baking powder, 3/4 cup of brown sugar and 3/4 cup of butter (softened and broken into pea shaped bits) 


6.) Pat this mixture over the apples. 


7.) Drizzle with honey and sprinkle with cinnamon.


8.) Bake at 350 for 40 minutes.


9.) Serve with vanilla ice cream.

Day 17- Quinoa Side Dish

So the weather took a horrible turn today. My morning also took a horrible turn. I'm suppose to be out the door at 8:30 am...well I rolled over this morning at 8:29 a.m.  Needless to say I scooted out the door in a darn tootn hurry. It also didn't help matters much either that there was giant snow storm on its way.  When it came to making dinner tonight making a trip to the grocery store was not on my list of things to do. I had a jar of quinoa (kweenwa) that I had been meaning to find some use for.  This recipe turned out just OK....maybe sitting up over night and adding some cumin to it will give it more depth. The recipe came from the site listed below but I made just a few tweaks.

http://allrecipes.com/Recipe/Quinoa-Side-Dish/Detail.aspx

Quinoa Side Dish:


1.) In a sauce pan melt 1 TBS of unsalted butter.


2.) Add 1 cup of quinoa and toast for 5 minutes on medium heat. Stir occasionally. 


3.) Stir in 2 cups of vegetable broth, 1 small onion finely diced and 3 cloves of garlic minced.


4.) Bring this to a boil, reduce the heat to simmer, cover and cook for about 15 minutes or until the liquid is absorbed.


5.) Toss the quinoa with 1/4 lemon juiced, 1/4 tsp of sea salt, fresh or dried parsley and thyme to taste.

Day 16- Whole Wheat Chocolate Chip Pancakes

One of my most favorite things to do on a Sunday morning (or any morning for that matter) is to cook breakfast in my pj's. There is seriously no simpler joy. I'm not usually much of a pancake fan but they did sound mighty tasty today. My good friend was also out visiting and is a wonderful baker. So while we borrowed the recipe from http://funnfud.blogspot.com/2007/09/wheat-flour-chocolate-chip-pancakes.html we made our own tweaks. These are super yummy and best served with honey butter or warm maple syrup and a bowl of fruit.

Whole Wheat Chocolate Chip Pancakes:

1.) Prepare 1 1/2 cups of milk to be soured by measuring the milk into a measuring cup and adding 1 TBS of lemon.  Let stand until needed. 

2.) The key is to sift the dry ingredients to keep the pancakes light and fluffy.  So, in a medium bowl sift together 1 1/2 cups of whole wheat flour, 1/2 cup of all purpose flour, 2 tsp baking powder, 1/4 tsp of salt and 1 TBS of cinnamon.

3.) Whisk together 2 TBS of sugar, 2 egg whites, 2 TBS of butter and 1 1/2 cups of buttermilk or sour milk.

4.) Combine the wet and the dry until well incorporated.

5.) Fold in 3/4 cup of chocolate chips.  (the flavoring is your choice)

6.) Warm up a griddle that has been lightly misted with oil. 

7.) Pour about 1/4 cup of pancake batter onto the griddle. 

8.) Cook until the edges are firm and there are bubbles on the surface. 

9.) Flip the pancake and cook for about 30 seconds longer.

10.) Serve with maple syrup or powdered sugar.

Day 14- Smoothie

I have nothing witty or exciting to say. I'm too tired and grouchy. Knowing full well that when I went to my friends house for buncco tonight that it would be land of munchies, I made a protein shake. This is more of a what do I have in the refrigerator type of smoothie. So, I'll give you a run down of what the elements are and you can play with the flavors. The beautiful thing about it is that you can't really mess this up.

Whatcha Got Smoothies?

- In a blender place the following:

(All the measurements are estimates-just use good judgement)

1 banana

4 baby carrots (yup, put them in)

1 large handful of frozen fruit (replaces the ice-bonus-serving of fruit)

1/4 cup of applesauce

1/4 cup of yogurt (any flavor besides plain-greek is the best)

1/2 cup of juice (orange is a staple)

1/4 cup of milk (I use coconut for an interesting tang)

Squirt of honey

1 heaping scoop of protein powder

2 TBS wheat germ

*If you buy the proper ingredients and watch for no added sugar, buy juice that contains veggies, you instantly have 2 servings of veggies and 3-4 servings of fruit. I know the carrot thing looks weird but it actually adds a nice kick of sweetness. Just follow the basics and toss in what ever fruit you have. If you are short an ingredient add more of another. Again, the measurements are just a guess. I just eyeball it depending on what I have. Just make sure you check the labels, sugar hides everywhere is sooo many different forms.*

Day 13- S'mores Bars

I am not even going to pretend like these are healthy or vegetarian or anything. I'm just going to say that you can't stop eating them. When I go camping I have three requirements. 1.) Must have a group shot, 2.) Must go hiking  3.) Last and not least must have s'mores. I love everything about s'mores. I can make a s'more into anything and just die of bliss. These are a terrible for you treat. But the key word is treat. I only make them for parties and vow never to make them for myself, EVER. 

S'mores Bars:

1.) In a glass bowl melt 1 stick of butter.

2.) (This part is good if you have a lot of pent up anger) In a large metal bowl smash 2.5 packages of graham crackers (the cheap kind work just fine). I like to mash mine so that there is a combination of crumbs and larger pieces.

3.) To the graham crackers add 1/4 cup brown sugar and 1/4 white sugar and the melted butter. 

4.) Pat into the bottom of a well greased 9x13 pan.

5.)  Sprinkle chocolate chips.

6.)Over the top sprinkle marshmallows (small works better but either size is fine.)

7.) Bake at 350 for 20 minutes or until the marshmallows are golden and puffy.

8.) Die a happy camper. (no pun intended) :) 

Day 12- Tuna

©Jillian Parsons 2011

I indulge in tuna sandwiches from Subway on Wednesday which is probably why I was craving tuna tonight. I honestly didn't think I was even going to make it out of bed to make anything today.  Finally crashing from a lot of stress. But, that's for a different blog a different day. OK, so I HATE, LOATHE and DETEST mayonnaise. I'll only put up with is on my grilled cheese (don't ask.)  Perusing the internet I couldn't find a tuna recipe that appealed to me so I made up my own. All by my little ol self. My dad after taking one bite came walking back in sheepishly and said I had put drugs in the salad, it was so good.  :)


Tuna:


2 packets of Starkist Tuna


1/4 cup of shredded carrots


2-4 TBS of dill relish


1 tsp of celery salt


1 tsp of sea salt


1 TBS of parmesan


1 green onion


1/4 lemon juiced


Drizzle of olive oil


-Combine all of the ingredients in a bowl. Serve over crackers or on bread. Have someone twist your arm to eat more.-

Day 11- Applesauce (aka-liquid gold)

Next time that you are at the grocery store turn over a bottle of applesauce, doesn't matter what brand. I bet you that 80-90% of the time if you were to read the ingredients it would contain some form of high fructose corn syrup. I personally think that that is disgusting. Why do beautiful apples have to have man made crap thrown in. So, mission: make my own applesauce. Result: pure heaven in my mouth. If I'm allowed to toot my own horn, and I am.

Applesauce (with NO high fructose corn syrup)

1.) Peel and core 6 large apples ( I happened to have golden delicious on hand)

2.) Dice the apples into small not necessarily even cubes.

3.) Place the apples in a large sauce pan. 

4.) Pour over the top: 2-4 heaping TBS of good quality cinnamon, 1 TBS of cloves, 2 TBS of honey**, 1/4 cup of white sugar, 1/4 cup of brown sugar & 3/4 cup water.  

5.) Simmer on medium low for about 15-20 minutes.

6.) Stir occasionally. 

7.) Test the apples by poking with a fork. They should be just about mush.

8.) Remove from heat and allow to cool for about 10 minutes.

9.) Mash with a whisk, fork or potato masher or any combination thereof.

10.) Best served while still warm. Refrigerate leftovers. 

** Taste test your apples prior to cooking. If they are really bitter you will need to add more sugar/honey. If they are sweeter less sugar or honey, etc. **

Day 10-Chinese Tilapia

OK OK OK- I know what you (if there is a you) are thinking. This look horrible. I concur full heartedly. I'm not even going to argue with you.  This however is the quintessential bowl  of comfort food. If I'm having a really bad day my Mom knows that this is what I want for dinner. The sauce is the same as the stir fry dish.

Mom's Chinese Tilapia

1.) Prepare rice in either a slow cooker or stove top.

2.) Prepare stir fry sauce (I call it 2 easy 2 be true):

2 TBS water

2 TBS soy sauce

2 TBS ginger

2 green onions chopped

4 cloves of garlic minced.

3.) Heat about 2-4 TBS of oil in a large skillet.

4.) When the oil is warm place the tilapia fillets in the pan.

5.) Brown on either side for about 2-3 minutes each.

6.) Pour the sauce on top.

7.) Serve over rice.

8.) We traditionally serve this with a big bowl of broccoli. ( I was always the weird kid who asked for more broccoli at dinner.) 

Day 9- Dad's Beer Bread and Vegetarian "Stew"

My father has a love of chili that can not nor will it be tried to reproduce. Call anything outside of his chili, chili and there will be a talking to. Chili for him is a big bowl of well seasoned meat. So, when I presented to him this particular dish he and my brother both looked at each other and shook their heads. They refused to believe that this dish was in fact chili. So, we came to the conclusion and agreement that while it was delicious I had to rename it to stew. So, stew it is. Rather fitting after going to see a Western piece at the movies today.

Veggie Stew:

This is a dump and go type of recipe. So, in a crock pot turned up to high place the following and let sit for 2 hours:

1 can of Mexicorn blend, drained

1 can of garbanzo beans, drained

1 can of diced tomatoes, drained

1 can of pinto beans, drained

1 can of black bean soup

1 large can of vegetarian baked beans, pour juices into the crock pot

2 stalks of celery

1 small yellow onion diced

6 cloves of finely minced garlic

1/2 small red onion finely diced

1/2 cup of mixed frozen peppers

1 block of tempeh or other meat substitute crumbled

Season with:

Oregano

Dash of rosemary

Dash of  thyme

1 bay leaf

Chili powder

Dash of paprika

Dash of Italian seasonings

Pepper

Seasoning Salt

Dad's Beer Bread

1.) In a bowl combine:

3 cups of self rising flour

3 TBS of sugar

1 bottle of room temperature beer

2.) Pour into a well greased loaf pan.

3.) Bake for about 45-60 minutes in a 350 degree oven. 

**Is amazing with any soup, stew of chili.**

-I served this dinner with a small side salad and spritzer water and juice.-

Day 8-Trail Mix

It's funny how on the days that I work the most I manage to have time to cook but on my day off I simply don't. Today is my recipe for a yummy, probably semi healthyish trail mix. Nothing too fancy here so don't go getting excited. 

Mango's Trail Mix:

Almonds


Unsalted Cashews


Sunflower Seeds


Walnut Pieces


Dark Chocolate Chips


Peanut Butter Chips


Raisins-Yellow and Purple Varities


Dried Cranberries


Candied Almonds (I'm going to attempt to make these myself sometime soon and will report on the results) 

Day 7- White Pizza and Oatmeal Chocolate Chip Cookies

I couldn't have asked for a better day if I tried. I was seriously concerned that it was not going to go well after having woken up with no alarm clock and still having made it out the door on time. I got to drop off the cupcakes from yesterday to my god daughters house and it just made my morning. Food will do that. It's that unifying undeniable bond.  Plus, I got to show off her adorable picture to everyone at work. 

OK-food. So, I was craving Alfredo sauce but not the pasta, also I had a can of mushrooms, broccoli and cheese to use....TADA! I present Jilly's pizza. Take note that I'm not publishing my favorite crust recipe because I ran out of yeast and I was not happy with how this crust turned out. I will post my notes for spicing up a pizza crust though. It's going to look like a lot of work but trust me it's not. I just wanted all of the steps clearly lined up. 

Jill's Hodge Podge White Pizza (the sauce recipes comes from Emril on the Food Network-the rest I semi threw together)

1.) Pre-heat the oven to 500 degrees and place a baking stone in the oven.

2.) The original recipe calls for roasting the garlic for an hour but I didn't have the time. So while the stone was heating up I placed 6-10 cloves of peeled garlic right on the stone. I just watched them for about  8-10 minutes until they became golden. 

3.) In  a steamer basket placed 1 large head of broccoli (finely chopped) a few baby spinach leaves and 2 cloves of garlic. Boil an inch of water. Place the basket in the pot of water and cover. Let it steam until the broccoli is bright green in color, about 5 minutes or so. Remove. 

4.) In a small skillet heat a TBS of olive oil and 2 cloves of crushed garlic (told you this pizza was garlicky- don't plan on kissing your amore after this). Either place a small can of drained mushrooms or 5-6 mushrooms diced in the oil. Sautee until just slightly golden. Remove from heat. 

5.) To make the sauce begin by warming up 1 cup of whole milk (I used skim and it worked out OK-just a bit thinner). It takes about 2-3 minutes to get it to a gentle boil.  Remove from the heat, cover and let stand.

6.) In a separate pan melt 2 TBS of unsalted butter. 

7.) To the butter add 2-2.5 TBS of flour ( I added more as I didn't have whole milk). Stir constantly for about a minute until well incorporated. 

8.) Add a little over a 1/4 tsp of salt and a pinch of cayenne pepper. 

9.) Whisk continuously for about 2 minutes over medium heat at a gentle boil.

10.) Remove from the heat and add your golden garlic cloves.

11.) Pour this mixture into a food processor or blender. Puree until smooth. Let cool.

12.) Prepare your favorite crust or use a store bought version.***

13.) To assemble the pizza sprinkle the stone with corn meal. Roll out the dough onto the stone. Spread the sauce over the dough. Top with spinach, broccoli, mushrooms. Sprinkle with  mozzarella cheese. Drizzle with olive oil and a dash of Parmesan and garlic powder.

14.) Bake for about 8-10 minutes at 500 degrees.

15.) As always-happy eating! 

**Pizza Dough Notes-when making my own dough or dressing up one that is store bought I always add a little bit of whole wheat flour. I also use good extra virgin olive oil, crushed garlic, some oregano, and Italian Seasonings. Don't be afraid to experiment with different spices to dress up your dough. **

Oatmeal Chocolate Chip Cookies:

Despite having just bought a bag of good all purpose flour I already ran out so I used Bob's Red Mill Whole Wheat Pastry Flour. It had a yummy looking cookie recipe, again I used it as a base and made some tweaks. (Found out later that my girlfriend unknowingly made me oatmeal chocolate chip cookies too! We'll have to have a taste off tomorrow!) 

1.) Cream together 1/2 c. of unsalted butter with 1/3 c. of oil, 2/3 cup milk, 2 tsp vanilla, 1 cup of sugar and 1/2 cup of brown sugar.

2.) In a separate bowl mix together  2 1/2 cups of whole wheat pastry flour (it's lighter than whole wheat flour),  1 1/4 c. old fashioned oatmeal, a dash of cinnamon,  1 tsp of baking powder, 1 tsp of soda.

3.) Mix the wet and the dry and fold in a whopping 3/4 c. of your favorite chocolate chips. 

4.) Bake for about 8 minutes on  un-greased cookies sheets at 350 degrees. Makes about 2 dozen.