Archive | September, 2011

Quick Soup Recipe

29 Sep

Sometimes I crave soup. I just want soup and when I look at the canned soup in the grocery I can’t bring myself to buy it! I made a quick soup recipe this week that was filling and topped with a piece of sourdough bread (I would recommend toasting it for sure) and Parmesan cheese.

Here’s what you need:
1 16 oz carton of chicken broth (I use low sodium)
1 Cup of no pulp orange juice
2 TBS of Sherry Wine
Salt and Pepper
2 tsp of herbs de provence
1/3 cup of Israeli Couscous (don’t substitute regular couscous) – you could also use 1/2 cup cooked brown or white rice
2 TBS butter
Sourdough slices (1 per serving)
Shredded Parmesan cheese

In a medium sauce pan combine all ingredients but 1 TBS of butter and couscous. When boiling add Israeli couscous and the other TBS of butter. When the couscous is tender serve in a bowl with a piece of sourdough bread and sprinkle of Parmesan cheese. Quick and delicious. I suppose if you wanted to add vegetables or chicken to this you could but make sure to cook them first and then add them to the liquids.

C’est si Yum!


Accidental Delicious Spinach Queso Dip

21 Sep

Football Sundays with the fella = game time snacks! Sure we try to be healthy five or six days out of the week but Sundays are snack days! I was attempting a spinach dip with light ingredients and ended up making something so delicious, a hybrid spinach-queso type dip. It’s so easy too!

What you need

2 Cups of Baby Spinach

1 Garlic Clove, chopped

Extra Virgin Olive Oil

1/2 a low fat cream cheese or Neufchâtel cheese

1/3 Cup of low fat sour cream

Salt and Pepper

1/3 Cup of shredded Italian blend cheese or any shredded blend of your choice!

In a sauce pan cook spinach in extra virgin olive oil with garlic. Don’t let the garlic get too dark! Remove spinach from pan as it starts to wilt. It is ok if there are some garlic pieces. Reduce heat to a medium low and add the sour cream and then the cream cheese. As the cream cheese melts, add the spinach back in and then the shredded cheese. Season with salt and pepper. Serve with pita or tortilla chips.

C’est si Yum!

Another Crockpot Experiment – Beef Stew

21 Sep

I love beef stew. My Mom actually makes really good beef stew. I remember living in Florida and having it cook all day and make the kitchen smell delicious. I’m not quite sure if there is an exact recipe for this but I made this super easy recipe last night.

What you need…

1 lb stew meat (most butchers or meat departments have them labeled “stew meat”)

1/2 onion chopped

2 celery stalks, chopped

1/2 cup of baby carrots (if you prefer to use big carrots, just chop them into 1/2″ pieces)

1 tsp herbs de provence

2 bay leaves

2 garlic cloves, minced

2 medium size potatoes, cubed

1 Container of Beef Stock (I used about 30 oz of a 32 oz container. Why? Because I forgot about the rest of it.)

1 small bunch of basil, chopped


Salt and Pepper

1 12 oz can of beer

2 cups of red wine

2 Tbs of vegetable oil

2 Tbs butter

Toss the meat in the flour and brown in a hot pan with the oil.  You just want the meat to have that crispy (not BURNT) coloring on it. Remove from heat and set aside. Here is the difficult part…are you ready? Set crock pot to high. Put all the other non-liquid ingredients in the crock pot. Put meat on top of the solid ingredients in crock pot. Pour everything else into crock pot EXCEPT butter. Cook on high for 4 – 8 hours. Stir occasionally. I made the mistake of cooking it over night and woke up at 3 AM smelling stew. To thicken, stir about a TBS of flour with 3 TBS of water. I actually did this with some red wine and it worked well and added flavor. Serve in a bread bowl or with bread.