Category Archives: Recipes
I made this tonight. I kind of just winged it! It took about 10-15 minutes to prepare. It turned out delicious and I just had to document it and share so I remember how to make it next time!! It’s farmer’s market season too! Whoop!
Delish Homemade Tomato Basil Soup
3-4 Fresh Large Tomatoes or 6-8 Medium Tomatoes
1 Tblsp Butter
1 Clove Garlic (diced fine)
1 Celery Stick (diced fine)
1/2 Yellow Onion (chopped fine)
1 Jalapeno (seeds & ribs removed and diced fine)
1-2 Cups of Organic Chicken Broth (or homemade stock)
Fresh Basil 6-8 Basil Leaves (chopped up)
1-2 tsp of Salt to taste
1/2 Cup of Diced Garlic Sausage (optional)
Cut out the core of the tomatoes and throw the tomato chunks in your blender or food processor. Puree. Pour into pot on stove on medium-low. While heating the tomatoes put 1 Tblsp butter in a frying pan on medium. Heat until it starts to bubble. Add the diced garlic, celery, white onion, and jalapeno. Cook until the onion is clear looking (you can also just skip that step and add it to the pot – I like the flavour it creates when I pre-cook these ingredients). Add to pot. Add chicken broth, chopped basil, diced garlic sausage. Add salt to taste. Cook on medium-low for 30 minutes to an hour.
I used garlic sausage from Messinger Meats in Mirror, Alberta. I recommend purchasing your meat from your local hormone and chemical free butcher. I sometimes like to add a dash of heavy cream to my individual bowl of soup. It’s a nice treat.
Do you have a favorite soup recipe? I’d love to hear about it!
One of my FAVORITE cookbooks is called “Set for Life” by Jane P. Merrill & Karen M. Sunderland. It was first published in 1988 and was given to me by my Grandmother. It is just real-down-to-earth home cookin’! Just like Grandma’s! Here is a link to Amazon if you want to buy it. I don’t make any commission from your purchase, just in case you care.
I’ve made this slightly revised homemade “Slim Mayo” recipe several times. I did try another recipe tonight called “Master Recipe for Mayonnaise” from my 2nd favorite cookbook, “The Best Recipe” by the editors of Cook’s Illustrated magazine (which I also love). Either I screwed up the recipe or they should re-name it “The Worst Recipe for Mayonnaise”. I was looking forward to comparing the two, as many people seem to be avoiding flour these days. Anyway…cut the crap. Here’s the recipe.
1 Tablespoon Sugar (or Honey)
2 Tablespoons Unbleached Flour
1 Teaspoon Dry Mustard
1/2 Teaspoon Salt
1 Egg (Beaten)
1 Cup Milk (I used 2%)
1/4 Cup Vinegar
1 Tablespoon Butter
Mix dry ingredients in a saucepan. Add egg and milk. Whisk well. Slowly stir in vinegar. Cook over medium heat, stirring constantly, until it thickens. Remove from heat. Stir in butter. Cover and store in fridge.
**The original recipe says this is a concentrate and you should dilute it with milk or yogurt to your desired consistency or flavour. I personally enjoy it straight up. You don’t need a lot.
It’s no Hellmann’s Mayonnaise, but it’s homemade. And I think it’s darn tasty!
1/2 Head Cauliflower
1 Carrot – Grated
1 Celery Stalk – Diced
1/4 Apple – Diced
1/4 C Raisins
1/4 C Cashews
1/4 C Quinoa *optional
Pre-Cook Quinoa (I use a rice-cooker and store in fridge)
1/4 Cup Mayo
1/4 Cup Oikos Plain Greek Yogurt
1/2 tsp Prepared Mustard
1 tsp Honey (or Sugar)
1 tsp Apple Cider Vinegar
1/4 tsp Celery Salt
1 Tblsp Milk *optional
Use your food processor to grate the carrot. Scrape carrots into bowl. Use your food processor, now with the blade attachment, pulsing, to break up the cauliflower into a nice consistency. Scrape cauliflower into bowl with carrots. Add the rest of ingredients together into the bowl. Mix together. With the blade attachment again, use your food processor to mix the dressing. Add dressing to the bowl of other ingredients and mix together. Store in fridge until ready to serve (1-2 hours is best).
When we think “spices”, often we think of making a dish taste better. Spices have incredible health benefits. Here are a few popular ones:
Boosts brain function
Assists with blood sugar control
Antifungal and anticlotting properties
Contains calcium, vitamins and fiber
Aids in digestion
Rich in antioxidants
May help decrease cholesterol
Lemon oil may be helpful for dissolving cellulite
Rich source of vitamin C
Boosts the immune system
May be helpful for detoxifying the liver
Aids in digestion
Useful in aromatherapy
Makes a wonderful tea
Rich in phyto-nutrients
Start some new habits like sprinkling cinnamon on your apples, or put it in your coffee grounds before you brew your coffee.
Always have lemons in your shopping cart. Squeeze the juice of one lemon in your water bottle daily. Or, squeeze lemon juice on your salad. I also like putting lemon essential oil in my water.
A drop of Young Living Peppermint Essential Oil in a bottle of water is so refreshing!
Minced garlic is always a nice addition to a marinade or mixed with your mashed potatoes or cauliflower.
For more information on the health benefit of spices, and a plethora of clean eating recipes check out the Release Diet Cookbook.
I am a meat-eater. I like beef. I am a busy, working mom. My motto is “fail to plan, plan to fail”. I like to make things quick, simple, convenient and healthy. One way I do this, is buying ground-beef in bulk. I pre-pack burgers, meatballs and 1lb packs of beef. I use the recipe below to mix the meat. This way, I don’t have to mess with spices, and such when I’m making dinner. Plus, everything is separated and once I take it out of the freezer in the morning, all I have to do is COOK super. No messing around. Witching hour is tough enough. I find if I don’t use this recipe, plain ground beef is drier than a popcorn fart (it’s my dad’s saying…don’t ask).
1lb Ground Beef
1/4 Cup Water
1 Tsp. Salt
1/2 Tsp. Pepper
1/4 Cup Onion (diced fine so kids can’t tell it’s in there)
And a dash of anything else your family likes.
You can double, triple quadruple this recipe. It takes 1/2 hour to pre-package weeks worth of meals. You can get extra ambitious and head out to Messinger Meats and buy hormone and chemical free meat.
Treat yourself to these little scoopers things too. I bought mine at Winners. I think they are actually muffin scoops. I use them to make perfectly even sized EVERYTHING. Muffins, cookies, burger patties, meatballs. The list goes on. It’s a great investment for your kitchen.
Back to the meat recipe. Use the scoops to form meatballs/burgers. Lay some parchment paper, or wax paper on a cookie sheet. Form your beef and put the sheet in the freezer. When they are frozen make your pre-packs of meatballs and burgers. Easy peasy.
I make sweet & sour meatballs, spaghetti sauce with meatballs, swedish meatballs with potatoes and gravy. For the meatballs…bake 7 mins at 375F, turn and bake another 7mins. You can fry em. You can brown ’em and then bake em. Let your imagination run wild. Burgers are pretty self-explanatory. I’m sure you’ve cooked a million of them.
Try it out. The oatmeal gives some grains to your meal, and also helps fill you up. Let me know how you like it!
In case you are wondering…that is a tiny pig on top of my Tassimo. I like a little pork too. HAHA
Credit: My mother-in-law, Maryann Hammond