All posts tagged: healthy recipes

Food: Dinner Tonight – Chicken Soup and Here’s Why

I normally do an inventory of what’s in my refrigerator the night before to see what dinner I can create from the ingredients  within.   Simply put, I don’t like when fresh food items go bad or expire. So, I make do with what I have – even if it means altering ingredients suggested in a recipe. Plus the fact, I do not have a slow cooker – so stove top it is  for this recipe INGREDIENTS 6 cups low sodium chicken stock 2 tablespoons butter 2 tablespoons extra virgin olive oil 2 onions, chopped 4 carrots, chopped    {Since I only have zucchini at home, and not carrots, I will substitute)  2 parsnips, chopped 2 ribs celery, chopped  {Broccolini will have to do based on my inventory}  2 leeks, chopped 8 peppercorns 1 bay leaf 4 sprigs fresh thyme 2 sprigs fresh rosemary 2-3 pounds bone-in chicken breasts or thighs kosher salt and black pepper juice + zest of 1 lemon 3/4 cup dry farro 1/2 cup fresh cilantro and or mixed herbs  – in my case parsley it is    {follow along here}  {Photo and recipe source here} Soup to be eaten with fresh baked …

Dinner Tonight: French Onion Soup With A Twist

The weather turned or as everyone would say, has become ultra unpredictable – where one day it is in the high 80’s and the next, down to the low 50’s.  I would say, I guess this is Fall, but the weather in San Francisco is a toss-up every day of the year. Hardly sun, some sun, wind, and fog – I call it unpredictably consistent. So, I already announced while bolting out of the front door this morning, that we were having soup for dinner. At first I was planning chicken vegetable homemade soup, but now I am leaning towards this French shallot soup, with my twist – and yes a slice of bread included. INGREDIENTS 6 tablespoons salted butter 6 medium shallots, thinly sliced 1 yellow onion, thinly sliced 2 cloves garlic, minced or grated 2 tablespoons fresh thyme leaves 1 tablespoon chopped fresh sage 1 teaspoon honey or brown sugar.     {exclude for my recipe} 2 tablespoons all-purpose flour   {exclude for my recipe} 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 2 quarts low sodium chicken or vegetable broth 1 tablespoon Worcestershire sauce 2 bay leaves 1 pinch black pepper 6 slices french bread …

Food: A New Take on Broccoli Cheddar Soup

Whatever this year’s Indian summer is in San Francisco; it seems to last only from noon to four in the afternoon. The rest of the time its been crispy, windy and chilly outdoors and indoors to the point I was actually freezing last night, and needed to bundle up while reading, before turning in for the night. This very chilly morning, I decided it was time to craft soup for dinner  or adjust a few existing recipes to fit my dietary need. So on my hunt for soup recipes, I came across this perfect  one to kick-start the soup season. INGREDIENTS 2 tablespoons extra virgin olive oil 3 tablespoons butter 1 small sweet onion, diced 1 carrot, diced 1/4 cup all-purpose flour  (omit for my Keto diet) 2 cups whole milk  (I will use 1 cup coconut milk instead and one can of pure coconut cream ) 2 cups low sodium veggie or chicken broth 1 12 ounce pumpkin beer  (This is going to be my cheat, but you can remove it if you wish) 3-4 cups shredded sharp cheddar cheese, plus more for serving 2 bay leaves 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne, or …

healthy eats: lentil, yogurt and prosciutto

Some night, well mostly Friday nights, I prefer an array of appetizer-sort eats  paired with a bottle of my favorite cab, than a full meal. It’s my way of winding down. I pick a film or two on Netflix, organize the appetizers and uncork the bottle…and I have to tell you I couldn’t ask for a better evening. Here’s a recipe of one appetizer I have put together way before finding it online. Except, I keep the yogurt in a separate bowl, drizzle it with olive oil and mint, the prosciutto on a platter with olives and cheese, and the lentil I buy pre-cooked, and shrink-wrapped from Trader Joe, seasoning it exactly as it says here. It’s funny how great chefs think alike. 🙂 How do you wind down? What is your favorite fun appetizer recipe?   {source credit}  

healthy cooking to healthy choices to healthy you

Funny, how in the 50’s and 60’s all the way to about early 2013-2014, it was all about canned goods, frozen packaged foods, and boxed goodies here in the U.S. (I can’t really speak for the rest of the world). Although disappointingly, I found the same sort of push in most of Europe, tapping heavy into working couples who have no time to make anything from scratch. Now we have nothing but information, about what to eat and what to avoid. Sometimes too much information confusing us into making bad choices, or even the choices once reported as good choices, we learn on Facebook and Twitter to being suddenly bad choices. (Are you confused? Good, that’s the point. Anyway, we can’t be sure of anything. But my motto is-if you are not sure, go the moderation route. If you are somewhat sure, then click on each photo to learn about the best choices. {Click here to get there – Heidi Swanson} From Amazon:  San Francisco-based photographer and cookbook author Heidi Swanson is the creator of …

healthy eating: Spaghetti with Kale

I have a weakness for spaghetti, and have pretty much mastered a recipe making the typical version by using organic tomato sauce, olive oil, garlic, and chicken sausage, and fresh basil leaves. The pasta can be any style. I use spaghetti pasta. Anyway, The other day, I came across this recipe online and want to try it. It’s Spaghetti with braised kale.  The only thing missing is the lemon essence, which can be added to the final sauce saute. Click on photo to be redirected to the recipe: {photo source click here}

healthy eating: kale salad with lovely vignaigrette dressing

Kale is one of those things you either love or hate. I happen to love it, up to now mostly steaming it to make it easier on the digestive system. The other reason is because I haven’t yet found the best dressing to pair it with. So, as you can imagine, I paused here while searching online for ideas to incorporate into my weekly menu. Kale, Orange nad Hazelnut – a variation I already love. But what caught my attention the most was the dressing. Ingredients 8 cups Tuscan kale, large stems removed, chopped into bite-sized pieces 2 blood oranges or cara cara oranges 1/2 cup stilton, or other blue cheese, crumbled 1/2 cup blanched hazelnuts, toasted and chopped   for the vinaigrette: 1 tablespoon minced shallot 1/2 teaspoon minced garlic 1/2 tablespoon dijon mustard 1/2 tablespoon honey 1 tablespoons balsamic vinegar 1/2 cup extra-virgin olive oil 1/2 tablespoon minced parsley zest and juice from 1 lemon pinch of kosher salt and freshly-ground black pepper Make the vinaigrette. In a small bowl, combine shallot, garlic, dijon, honey and vinegar. …

untraditional thanksgiving menu

I am always looking for healthy ways to make a meal, mostly switching out the butters, fatty oils and starchy foods for the healthy alternatives. So, it’s no surprise to anyone who knows me that I came to a screeching  holt on the internet when I stumbled upon these amazing recipes  from my favorite blogger here and thanks to her, I plan to incorporate her suggestions into my untraditional Thanksgiving Day dinner party: {Click on the photo for recipes and credits}

healthy recipe – fig chutney

I have to admit, I love figs, fresh ones or otherwise. When they are in season, I gorge on them until I am sick to my stomach and just when I swear I wouldn’t eat  anymore, I find myself always in the gourmet section of a grocery store searching for anything made with figs. So, of course, it’s not a surprise that after finishing a jar of fig jam and eating a dozen or so fresh ones out of a basket, like an addict, I began a desperate search for fig chutney to make during the impending holiday season. A good excuse to eat figs again 🙂 Although I search the internet extensively for most any recipe to compare the ingredients so that I can create my own version, for the fig chutney, since it’s my first time making it,  I have decided to go with my favorite chef/author/connoisseur/online mentor if you will and follow the recipe he suggests to the exact just to make sure it’s the right balance in flavor. Fig Chutney Two …

healthy eating: roasted eggplant sandwich

Eggplant is definitely one of my favorite vegetables but I am particular on how they are prepared.  Although most restaurants and delis pride themselves in offering eggplant sandwich on their menus, often times I find how they have prepared them isn’t  pleasing to my seasoned pallete.   I think the key to serving a successful eggplant dish or sandwich is  slicing them thin enough to cook or roast properly and so they absorb the  flavor they are often times soaked in. Of course, my eastern european culture offers many vartiations of preparing eggplants, but I think I am going to only share a favorite sandwich of mine from here: Roasted Eggplant Sandwich Eggplants and onions are caramelized in the oven then refreshed with a sprinkling of lemon juice and chives. For a gourmet spin on this roasted veggie sandwich, slather the bread with pesto* on one side and rosemary cannellini bean spread* on the other INGREDIENTS •2 medium eggplant, quartered & cut into 1/4 inch slices •2 red onions, quartered & cut into 1/4 inch slices •1/4 …