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The day in the kitchen...Veggie Soup

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)
...Veggie Soup

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)

  
  Member Comments About This Blog Post:

SARLIA 6/2/2013 6:21AM

    Wow - lots of different veggies in that pot of soup. Sounds yummy!

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COMPUCATHY 6/1/2013 9:50PM

    You sure are creative and good at using your veggies! WTG! Keep up the good work! Thanks for the encouragement! Spark on! emoticon emoticon

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ONUTHIN125 5/31/2013 3:11PM

    emoticon

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MICKEYH 5/31/2013 6:45AM

    Sounds so yummy !! Which bland of fat free butter are you using? Is it kind like margarine ?
Have a wonderful weekend.

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DRAGON-CHICK 5/31/2013 6:45AM

    Wow!

Ok, I might have to do some big batch cooking this weekend.


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RAPUNZEL53 5/31/2013 4:44AM

  Sounds good!

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RORYLYONS 5/31/2013 2:42AM

    Looks like it would be delish....

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The day in the kitchen...Smoothies

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)...

Smoothies

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)

Whew

While I was making the smoothies I was making some soup to.

Next blog....Veggie Soup

  
  Member Comments About This Blog Post:

GIANTPANDA 5/30/2013 10:39PM

    Sounds great!
emoticon

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CYND59 5/29/2013 8:00PM

    I drink a smoothie just about every day. I put kale or spinach in with fruits and they all taste pretty good.

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SPIRITSEEKER2 5/28/2013 8:51AM

    emoticon sounds great

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MICKEYH 5/28/2013 7:25AM

    What an idea!! I never thought of using pulp to make smoothie. It is so sounds great idea to use veggie pulp to veggie soups as really make sense. Your creative idea opened my eyes and made me think, if I have beets pulp I can use that to bake velvet cake and for the carrot would carrot cake. ( Yes, i do have some sweet tooth.) Thank you so much for sharing this ideas for the pulp use.

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GOOBERIFIC1 5/28/2013 7:01AM

  it's great that you're using the pulp! would have never thought to do that. do you enjoy juicing? i've only tried a little bit, here and there.

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DRAGON-CHICK 5/28/2013 5:01AM

    Wow! I'm impressed!


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BARCLE 5/28/2013 1:06AM

    Sounds yummy!! emoticon

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The day in the kitchen...Green Juice

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.

Green Juice

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...

  
  Member Comments About This Blog Post:

SARLIA 6/2/2013 6:24AM

    I like the way you save the pulp for other things. It would seem like a big waste otherwise. With making the soup and and juicing - you were in the kitchen most of the day - but sounds like you have plenty for later use. (I love leftovers!)

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DEARKATY 6/1/2013 7:31AM

    I have a green smoothie every morning with similar ingredients, in the vitamix. It leaves the fiber in, but tastes good.

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COMPUCATHY 5/26/2013 11:18PM

    Preparation makes the way for success! Good for you! You're getting all prepped and ready for some healthy food consumption! Woo hoo! Hope you are having a great Memorial Day weekend! Keep up the good work! Thanks for the encouragement! Spark on! emoticon emoticon

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TESENISIS1 5/26/2013 8:05PM

    That does sound like a lot of work. I get tired of being in the kitchen all the time. I much prefer to be doing other things. That is probably my biggest problem with losing weight...I hate to cook...I can cook and do well at it, I just don't like to.

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RR1_RR1 5/26/2013 9:24AM

    MMM, sounds delicious!

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MICKEYH 5/25/2013 9:23AM

    I used do juice a lot, but waste of pulp made me stop juicing. I will appreciate if you would tell me the ways to use pulps. Thanks.

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Sauteed Veggies # 3

Wednesday, April 17, 2013

Sauteed Veggies # 3

Ingredients:

Some water

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.

Directions:

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.

Note:

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.

  
  Member Comments About This Blog Post:

SWEETMAGNOLIA2 6/15/2013 5:50PM

    Delicious and Healthy!

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DRAGON-CHICK 5/29/2013 4:55PM

    Thank you! I'm going to try this.
I just bought some Spike to try!
Really need to keep the sodium down.

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STARTINGINLIMBO 5/12/2013 10:28AM

    Sounds really good!

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TESENISIS1 5/4/2013 12:45PM

    Great idea...will have to try more veggie based meals.

Tes

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MJLUVSANIMALS 4/26/2013 10:04AM

    Yum, that really does sound good!

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COMPUCATHY 4/21/2013 10:12AM

    Sounds like a lot of fun and interesting since it turns out different every time! What an exciting adventure! emoticon In honor of earth day tomorrow! Hope you have a good one! Keep up the good work! Thanks for the encouragement! Spark on!

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CUSH1932 4/20/2013 2:17PM

    sounds great. A good way not to loose any veggies. Thanks for sharing. emoticon

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ROSALIEESTHER 4/17/2013 9:31PM

    This is great! You've put your finger on it! It's easy to just make a simple quick meal. Thanks!

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MICKEYH 4/17/2013 5:49PM

    So you have 3 different pot of veggies and potato baking same time. emoticon
That's a lots of veggies and for sure will be leaching 1 pounds goal a day easily. (*^^*)
emoticon emoticon

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ERIN1957 4/17/2013 2:00PM

    I find it so cool that we can just cook. Anything and everything turns out so yummy!
I usually have the same shopping list and even with that, I get all sorts of variety of tastes. Gosh we all eat so well and satisfying don't we?!!
Anyone reading your blogs can surely see the health and as well the flavors and tastes. Thanks so much for sharing your ideas.

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KIMPAINTS 4/17/2013 9:49AM

    emoticon emoticon emoticon

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SNS1968 4/17/2013 9:28AM

    emoticon

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Veggie Chili #2

Sunday, April 07, 2013

Veggie Chili

Ingredients:

1/2 cup onion
2-3 carrots
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


Directions:

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.


Note:

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.

  
  Member Comments About This Blog Post:

KIMPAINTS 4/17/2013 9:52AM

    Yummy, pumpkin, I love it!! emoticon emoticon

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ROSALIEESTHER 4/14/2013 11:17AM

    emoticon

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COMPUCATHY 4/9/2013 10:11PM

    Carrots do take awhile to cook, don't they? I've experienced that, too. Sounds like a great recipe...very healthy...with a wide variety of ingredients. I liked your idea of the pumpkin. I'll have to remember that. Keep up the good work! Thanks for the encouragement! Spark on! emoticon emoticon

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ERIN1957 4/8/2013 7:50PM

    Sounds good, interesting ingredient pumpkin....mmm

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SISSIE21 4/8/2013 10:39AM

    Sounds delicious! You've added some ingredients such as carrots that I have never done. I love vegetarian chili over brown rice and a bit of shredded cheese. With a large green salad, a nutritious and tasty dinner! emoticon

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MICKEYH 4/8/2013 12:08AM

    Sounds great!! emoticon for sharing!! emoticon

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