Friday, May 31, 2013
The day in the kitchen
While I was making the smoothies I was also making a soup (remember it was around 4pm)
I had a whole bunch of veggie that was left over from a stir fry that I froze and now I am using them for a soup.
The veggies were: bok choy, swiss chard, parsley, celery, broccoli, asparagus, white asparagus, zucchini, yellow squash, cauliflower, red, green, yellow pepper, red, white, green onion, shallots, black beans, kale, and purple (red) kale.
I also had some frozen leftover veggie broth and tomato sauce with some hot sauce mixed in it.
I also added a can of tomatoes and kidney beans (both low sodium)
I started out with the onions and a little fat free butter in my stock pot.
Next I added the veggie broth and let it melt.
Then I added all the veggies and beans excepted the greens (add last)
Next I added the tomato sauce and put the lid on and let it all thaw and cook.
Stirring every so often, (Remember from the other blog I was also making smoothie) So I would stir soup and blend smoothies.
I turned the stove off and added the greens and stirred until the greens were mixed well and let them cook until the greens were soft.
Now I put half the soup in a big container and the other half in small containers to freeze.
The soup sure tasted good without any spices in it, I was shocked.
Whew I survived and the kitchen is still standing. (it was after 7pm when I was done putting stuff away, cleaning, doing dishes)
Tuesday, May 28, 2013
The day in the kitchen...
After I finally finished juicing, I started making my smoothie (I think it was around 4pm)...
I had pulp from apples, pears, navel and Clementine oranges, strawberries, pineapple, carrots, small cucumbers, kale, bok choy, rainbow chard, parsley, celery, broccoli stem. (Carrot pulp I;m saving for carrot soup) I had the fruit and cucumber pulp separate from the veggies pulp (so I can put veggie pulp in my soup. Fruit pulp doesn;t sound good in soup)
Since I have two blenders (one is more powerful than the other). I decided to put the green pulp in the powerful blender and the fruit pulp in the other blender (I thought if there were chunks, fruit would be better)
I added some extra frozen fruit to the fruit pulp mix. I have been noticing that when you use a lot of mango or bananas the smoothie is smoother.
There was a lot of green pulp so I didn;t add any other greens. I did add some green powder to the green pulp.
The fruit tasted good but I still added some cinnamon to the fruit smoothie.
The greens did not taste good, wow what a difference green smoothie taste without the fruit and I added a lot of cinnamon.
Ok here is the messy part (like it hasn;t been messy already) is to mix up the fruit with the green smoothie. I got two big containers out and poured half fruit and half greens and then put in the blenders and blend until all the green and fruit smoothies were blended together.
Then I put them in these tall cup with lid that screwed on and it made 6 containers (I froze some)
While I was making the smoothies I was making some soup to.
Next blog....Veggie Soup
Saturday, May 25, 2013
The day in the kitchen...
First I had to clean and cut all the fruits and veggies. That took over an hour...whew (I started around 2 pm)
I had apples, pears, navel and clementine oranges, strawberries, pineapple, carrots, small cucumbers, kale, bok choy, rainbow chard, parsley, celery, broccoli stem.
Now I get to juicing.
First I juice the fruit, apples, pears, navel and clementine oranges, strawberries, pineapple (one big jar goes to my friend) and I have about one cup of fruit at this point.
I take out all the fruit pulp out and put in a bowl.
Next I juice carrots (around two pounds) And then take out the pulp and put in a container for a carrot soup.
Now I juice the five cucumbers and add the pulp to the fruit pulp.
The last veggies are the greens kale, bok choy, rainbow chard, parsley, celery, broccoli stems get juiced.
I put the veggie pulp in a container.
I end up with two jars of green juice.
Now to make smoothies with the pulp.
To be continued...
Wednesday, April 17, 2013
Sauteed Veggies # 3
Veggies I used: Broccoli, parsnips, asparagus, brussel sprouts, grape tomatoes, red pepper, mushrooms, kale, collard greens, cabbage (I just use a combination of what I have, its a great way to use up what you have)
Beans I used: Great northern beans, black beans
Various types of spices: Onion powder, garlic powder, Mrs. Dash, spike. lemon juice, vinegar, liquid aminos, ect.(I just use what I have) and I use a lot of the spices.
Start chopping up the veggies into small pieces. (I;m chopping and adding to the pans and sauteing at the same time)
Heat up some big pans with some water (you could use broth)
In one pan add broccoli, parsnips, asparagus, brussel sprouts sauteed on low. Add just a little water let the veggie grill and get a little brown, (it;s tricky cause too much water and it steams and not enough water and it will burn.)
In the third pan add all the rest of the veggies (except the greens) in the pan. (It;s the same this but I do add a little more water cause there are more veggies, so still add just a little water let the veggie grill and get a little brown, it;s tricky cause too much water and it steams and not enough water and it will burn.)
I will add the veggies as I cut them, first onions, red pepper, cabbage and grape tomatoes.
Keep stirring to make sure all the veggies are covered in the water.
Start to add some spices to taste.
Turn the heat on low and add the greens, stirring until all the greens are covered.
When one of the pans of veggies are done usually one pan is done first, I will put beans in the pan and sauteed them.
I was baking sweet, white and red potatoes while cooking everything else.
This is my fast and easy meal when I need to cook something in the evening.
This recipe never turns out the same because I never measure anything and I always have something different to add to the recipes.
I use fresh, raw, frozen, cooked and canned veggies and beans.
Other types of veggies and beans I have used:
Peas, snow peas, peas in a pod, carrots, eggplant, tomatoes, artichokes, pepper, green beans, corn, zucchini, spinach, kale, bok choy, swiss chard, collard greens, lentils (I like this one because they are small), kidney beans, pinto beans, lima beans, edmmen(soy) beans, garbanzo beans, great northern beans, black beans, ect (I just use a combination of what I have, its a great way to use up what you have)
You could add some whole grains too.
Sunday, April 07, 2013
1/2 cup onion
1 cup bok choy
1/2 red and green pepper (or more)
1/2 cup mushrooms chopped
big pile of chopped up greens
1/2 cup of water or veggie broth
1 small can of tomato sauce (or paste)
2 cans of beans (I used Red Kidney and Pinto)
1 can of pumpkin
1 can of tomatoes
1/2 teaspoon of garlic powder, onion powder, chyenne pepper, chili powder, paprika, cumin, veggie spice
In a large pot cook the carrots half way with some water.
Saute the onion, bok choy, green and red pepper in a large pot with some water or broth.
Add mushrooms, tomato sauce and pumpkin and stir.
Add beans, tomatoes, all the spices and more water or broth if needed. Stir.
Cover and heat on medium to low for around 30 minutes.
Add greens at the end and stir in.
I topped it on a potato.
These measurements are just estimates because I didnít measure anything.
I just got all these ideas from various recipes and put the different ingredients together.
The pumpkin may sound weird but it makes it thick and a little sweet without adding fats and sugar.
I use some chopped up grillers this time (I had some to use up) but it taste good without the veggie meat.
I used some tomato sauce with hot sauce mixed in it that I had leftover and still tasted good (maybe it even made it taste better)
I say to heat for around 30 minutes but it seemed by the time I got every thing in the pot, the chili seemed done. So once I stirred in the greens I turned off the heat.
The first time I made this chili I didnít cook the carrots first and they didnít cook all the way, this time I cooked the carrots first.
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