Enjoy Each Bite

About a month back, I tried a recipe using butternut squash, which isn't a common vegetable in my kitchen. It was on sale and I thought I'd give it another chance.  Find the original  RECIPE HERE  and be amazed at the long list of hearty ingredients that I stashed into my rendition of this soup (see below). I couldn't resist a recipe from a fellow cook named "Chelsea", and as a bonus, the soup turned out delicious, although I can't brag that it was a family favorite. It wasn't my kids' favorite. Sometimes healthful and full of new flavors isn't as satisfying to them as boring mac'n'cheese from a box. I can say that I was successful at hiding the leftovers of this "soup" (which had thickened significantly in the fridge) as the filling for enchiladas using  THIS  favorite enchilada sauce recipe and with fluffy white tortillas. Ingredients in my soup: chicken broth, chicken breasts kidney beans garbanzo beans ...

I have enjoyed the Krusteaz brand of cornbread mix so many times that I just wanted to share it with my favorite milk substitute, Almond/Coconut milk blend, unsweetened. The photos tell it all. Follow the box instructions substituting out for the milk and enjoy cornbread with little preparations.

It's always exciting trying new recipes and ideas. Making egg rolls for the first time nearly touched the artistic side of my brain as I enjoyed folding and creating a lovely masterpiece. They turned out tasting good, not the best egg rolls I've ever had, but perfect when accompanied with a sweet dipping sauce. They are very nutrition-filled, so their taste matches that.  I followed this  recipe with several alterations. I used an entire package of egg roll wrappers, which was about 20 egg rolls and the filling was just the perfect amount. In a large skillet, add and saute over MED heat for 3-5 minutes, stirring often: 1 Tbsp olive oil 2-3 cups grated carrots 2 cans (14 oz each) bean sprouts, drained 1 can or 1/2-1 cup water chestnuts (chopped) 1/4 cup chopped bell pepper 1/4 cup chopped green onions 2 garlic cloves, minced 2 Tbsp fresh ginger, minced (with juice) Add and heat through: 2 cups diced chicken*  In a small bowl, create...

I have always enjoyed scalloped potatoes, especially when they are loaded with creamy goodness. I found a recipe online and I adjusted it to fit with what I had and to be dairy-free. This recipe turned out great when I first made it in the oven so I tried it another day in the crockpot and I loved that method even more. It is now a family favorite. There are many variations and the ingredient addition options are open to your creativity. I took these photos with my phone, so they are lacking much, but hopefully still give an idea of what this dish looks like.  Since the crockpot version is my favorite, that is what I will share the recipe for.  Place in a large crockpot: approx. 2 Tbsp olive oil 3 chicken breasts (or 6 thighs) 4 cloves garlic, minced 1/2 white onion, diced In a large bowl, whisk together dry ingredients for sauce: 1/2 cup flour (or substitute cornstarch for gluten free) 4 tsp chicken bullion (or replace all water with chicken...

We love eggs at our house. I love adding veggies like spinach and zucchini to eggs.  This whole wheat crusted quiche recipe is a winner for being easy to prepare, nutritious and a family hit even for the younger ones.  It wasn't a hit the second time I made it with asparagus... lesson learned. Here's the first time I made it, including the addition of leftover Christmas ham, shredded zucchini and thin-sliced red onion (and Smart Balance light and almond/coconut milk as substitutes). Recipe: For the Crust, combine in oven dish: 1 1/2 cups whole wheat flour 1/2 cup melted butter (or substitute) 1/2 tsp sea salt 2 Tbsp milk (almond/coconut blend) Once crust ingredients are moistened, press into the dish bottom and high up the sides. In a separate bowl, mix together the filling: 1 1/2 cups milk (almond/coconut blend) 4 large eggs Salt and Pepper to taste Pour filling into raw crust and add any chopped spinach, zucchini, h...

I really really enjoy making delicious food for my family. Here are some that I thought were lovely and tasty enough to deserve photos before we dove in.  Taco Salad  (I made a dressing out of lemon juice, olive oil, minced garlic and ground cumin and tossed the salad lightly.) Marinated and grilled chicken tenderloins with boiled/seasoned quinoa and stir-fried green beans and squash with chopped green onion. Whole Wheat Quiche Grilled Salmon with Lemon Crockpot Sweet and Sour  Chicken with fresh veggies and fruit and brown rice

I did a google search last week for non-meat meals to give me some new recipes. I made a white bean soup on Sunday in the crockpot that turned out fantastic and tonight I tried Edamame Wontons. They turned out delicious. The original recipe can be found HERE . This recipe says to boil the wontons. I was curious how they would taste fried, so I did half boiled and half fried. I really enjoyed both, it would be hard to pick a favorite other than just choosing boiled for health. Here's how I made them: Boil 1 3/4 cups frozen organic shelled edamame (soybeans) in salted water for 2-3 minutes.  Reserve 1/2 cup cooking water and drain cooked edamame.  In a food processor/blender, blend together: 1 cup cooked edamame 1 tsp ground ginger 1 Tbsp lemon juice 1 tsp minced garlic 1/2 tsp sea salt 1/3-1/2 cup reserved cooking water Stir the edamame paste with remaining whole cooked edamame and one green onion (green top only) chopped small. Lay out wonto...