Elementary Chef

While we still have summer vegetables available, now is a great time to make some fresh veggie soup. We’ll make more soups with frozen vegetables later, but I tried this one the other day, and it’s wonderful!

While we don’t always think of soups during warm weather, the truth is, they’re a quick and easy meal unto themselves. All you need is a loaf of bread – a GOOD loaf of bread that is! – and you have a ready meal. My favorite bread lately has been the artisan bread at my local Costco! (My friends would tell you I love EVERYTHING at my local Costco!)

And while we’re on the subject of tomatoes, if you have been blessed with an abundance in your backyard garden, may I re-recommend the tomato quiche recipe here? This is a somewhat “wet” quiche – not because the eggs haven’t cooked, but because the tomatoes are juicy! Make sure you de-juice the tomatoes as much as possible before adding them to the quiche!

Fresh Tomato Soup

6-9 Garden fresh tomatoes
2 stalks of celery, chopped coarsely
1 med-large onion, chopped coarsely
1/2 cup red wine
2 cups water
1/8 tsp garlic powder
1 tsp salt
1/2 tsp ground pepper
1 1/2 tsp sugar
1/8 cup bell or jalapeno pepper (if desired – I liked the jalapenos to add a little heat!)

Boil tomatoes until skin cracks. Peel and place back in pot. Chop onions and celery and add to tomatoes. Add water, wine, and seasonings. Bring mixture to boil. Cover and reduce to simmer for 2 hours.

soup, recipes, tomatoes

I love these ideas! And if you’re cooking for kids (or generally picky eaters), these strategies will go a long way toward turning that all-white pasta and flour menu into something nutritious!

Sneaky Chef Strategies
With a few ingenious ingredients and simple substitutions, the Sneaky Chef can help parents in the never-ending quest for healthy foods that their children will devour happily. Below are some “sneaky” tips, along with a few examples of how to use The Sneaky Chef’s signature purees in family-friendly dishes:
— Always use a whole grain flour blend when making recipes that call for flour.
— Include the white puree of cauliflower and zucchini in macaroni and cheese.
— Sneak the purple puree of spinach and blueberries in brownie mixes.
— For grilled cheese sandwiches, spread an orange puree of sweet potatoes and carrots between the bread and cheese before frying.
— Cook rice in antioxidant-rich green tea instead of water to seal in extra nutrients while boiling.
— Wrap burritos and other kid-friendly items in “fast food-like” paper such as aluminum foil or clear wrap.

healthy eating, kids

I grow SOME food. Not much. Tomatoes and herbs. That’s about all I have in me! I’m a city-dweller, and what I do grow, I grow in pots. But this news release inspires me!

Locally grown foods are the next and hottest consumer food trend. In fact, a national poll says 75 percent
of consumers believe it’s important to know whether food is grown locally or regionally. What many consumers don’t realize is how easy it can be to grow their own fresh produce right in their own backyard.

Growing fruits and vegetables does not have to be a monumental task. Dr. Calvin Finch, a master gardener and expert on produce production, offers these easy tips to help jump-start your home garden.

1. So many choices — Choosing what to grow may be just as important as how you grow it. Consider what you and your family like and how much you wish to grow. In addition to your food preferences, your decision should be based on sunlight availability and space and time constraints. The important thing to remember is it only takes a plant or two to make a “garden.” You don’t have to plant a large area.

If sunlight is limited, you can grow vegetables that are grown for their fruits or seeds in pots. These vegetables include, corn, tomatoes, squash, cucumbers, eggplant, peppers, beans and peas. When space is limited, the following are recommended: bush snap beans and lima beans; leafy greens like lettuce, spinach, mustard, and turnips; green onions; tomatoes; sweet peppers; and eggplant. As space becomes available, you can add broccoli, cabbage, hot peppers, okra, summer squash, southern peas and pole beans. It is also a good idea to plant vegetable varieties that are most suited to your geographic location.

2. Plan before you plant — Before you commit to a garden site, consider the sunlight availability, soil conditions, and proximity to water. A healthy garden needs at least six hours of sun each day. Soil should be very fertile, although fertility can be enhanced, and have adequate drainage. Avoid rocky areas and those that puddle after a rain storm. It is also a good idea to be close to a water supply to avoid the hassles of long water hoses.

3. Test your soil — This test determines if your soil has the proper nutrient balance to support a garden. Farmers perform soil tests every few years to ensure their fields have the right balance of nutrients to produce healthy, high-yield crops, and home gardeners should do the same. Measuring the nutrient levels in your soil is easier than you might think thanks to do-it-yourself home testing kits and your local cooperative extension service. Pick up a testing kit at your local home and garden store, or contact your local extension service for assistance.

4. Feed the plants that feed you — The soil test results will show what nutrients are lacking and explain what nutrients should be added. Commercial fertilizers are generally the easiest to use and allow for greater accuracy. They are labeled with three numbers, which provide the proportion of nitrogen, phosphorous and potassium — the three essential elements required for plant growth. For example, a bag of fertilizer labeled 8-8-8 contains 8 percent each of nitrogen, phosphorus and potassium. What many consumers don’t realize is that the essential elements of fertilizers are naturally occurring in the environment.

5. Time to Plant — Planting and spacing depths are critical, so make sure you read the recommended depth requirements on the seed packets. You should plant extra seeds in each row to allow for failed germination, and for thinning. Cover the seeds with fine soil, then firm the soil over the seeds to hold in moisture. Water with a gentle spray, careful not to disturb or uncover the seeds. Once seedlings have emerged and developed their second or third set of true leaves, thin them as needed so that you keep the strongest plants and maintain proper spacing.

6. Ample water and fertilizer makes bountiful produce — Growing plants draw their nutrition from the soil, depleting the soil of important crop nutrients when the produce is harvested. To get the healthiest, most nutritious produce, replenish with a water-soluble fertilizer three to six times after planting, following label instructions. Fertilizer should be applied more frequently when the plant is growing rapidly because plants are removing high levels of nutrients from the soil to sustain their growth. Plants need to be “fed” just like people. Healthy soil produces healthy, nutritious fruits and vegetables. Regular watering is also important. Mature plants need about an inch of water each week from either rain or watering.

7. Keep the weeds out — Don’t invest your time and money in weeds. Pull weeds regularly, and be sure to get the root. A light layer of mulch can help deter weed growth.

Don’t have the time or space? — Container gardening can be quick, easy and delicious. Key tips to growing a successful container garden include choosing a rot-resistant pot that allows adequate drainage, using a quality potting mixture, placing pots where they get at least six hours of sunlight per day, and apply water and fertilizer regularly. Don’t hesitate to grow a variety of produce in one pot if space permits. You can create a salsa or pizza container garden by growing your desired vegetables and herbs in one container.

For more information, visit http://www.nutrientsforlife.org.

Wow. This is good news for the world of moms out there, but I have to wonder how it tastes…? Nestle Quick has released a new low sugar version. This is a popular trend. I’ve seen granola bars, cereals, pudding, all with the “less sugar” claim. It’s certainly time that we consume less sugar, but I wonder if this is the right course of action? I mean, what if we just splurged on chocolate occasionally and ate good stuff the rest of the time? Nestle owns Tollhouse. I wonder if we’ll see less sugar Tollhouse morsels next? I know… Bite your tongue, chef! Here’s the news:

Now with 25 percent less sugar than other powder and syrup brands, Nestle Nesquik Powder is a smart option for moms who want to encourage their kids to drink more milk.

In addition to having 25 percent less sugar than Ovaltine and Hershey’s, an 8 oz. glass of milk flavored with a serving of Nestle Nesquik Powder supplies 33 percent more calcium than the milk alone — making it a nutritious way for moms to give their kids the calcium and other essential nutrients they need to grow with a delicious taste kids love.

Myth: Calcium is the only bone-building nutrient in milk.
Fact: Milk also provides seven other essential nutrients important for growth and development, including vitamin D. Nestle Nesquik Powder is a good source of seven essential nutrients, six of which aren’t in milk — or are present only in low amounts — including vitamin C, vitamin B6, zinc and copper.

Myth: Snacking is not good for children.
Fact: Young children have relatively small stomachs, so they may need to eat often to fulfill their nutrient quotas. The trick is to feed them with small portions of the same foods you would serve them at meal time, such as sandwiches, fruit, vegetables and milk, instead of the low-nutrient, high-fat snack foods like cookies, chips, and soda.

Myth: Kids who drink flavored milk consume more sugars and fat overall.
Fact: According to the USDA, 70 percent of girls and 60 percent of boys ages six to 11 are not meeting the current calcium recommendations of three to five glass of milk each day.

less sugar, chocolate milk, Nesquick

Strawberries are in season, which makes it the perfect time of year to enjoy this wonderful recipe from Bisquick!

2 1/3 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
Sweetened sliced strawberries
Whipped topping or whipped cream

1. Heat oven to 425°F.
2. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.)

strawberry shortcake, strawberries, recipes

Ever get a craving for Mexican food, but want to save the expense of a dinner out or maybe just avoid loading the kids up for a meal out? Try this simple and delicious recipe for chili relleno. Watch for recipes for the Spanish rice and refried beans later this week!

CHILI RELLENO

4½ C Mexican cheese blend
1 sm. can chilies, chopped
2 eggs
2 T milk
1 t flour

Alternate cheeses and chilies in a glass baking dish. (It’s prettier!) Mix eggs, milk and flour and pour over cheeses. Bake at 375 degrees for 30 minutes. Great served with Spanish rice, refried beans and chips.

I love, love, love, love, LOVE artichokes, but I’m tired of artichoke dip. I’ve been online today, trying to find something new to do with them, and while trolling, I found www.artichokes.org with this:

BAKED ARTICHOKE CASSEROLE
2 medium California artichokes
2 T lemon juice
2 medium onions, sliced thick
2 T olive oil
1 t Italian herb seasoning
2 medium tomatoes, sliced
6 ounces mozzarella or Monterey Jack cheese, sliced

Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim brown end of stem and cut off top 2-inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about 1/4-inch thick. Toss with lemon juice to prevent discoloration; set aside.

Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish. Cover dish with lid or foil. Bake at 375°F for 40 minutes. Makes 4 servings.

Guess what I’ll be making this weekend????

artichokes, tomatoes, casserole, recipe

Taco seasoning is a favorite staple in my house. Tacos and burritos are a great quick and easy dinner. The seasoning mix is great for beef or chicken. But have you ever used it to season soup? Add some corn, beans, salsa, chicken or beef and go? Or what about as a chili base?

When you’re out of those little packets or want to save money and mix some up at home, try this blend:

Taco Seasoning
1/2 t paprika
1 t chili powder
1/2 t onion powder
1/2 t garlic powder
1/2 t cumin
1/4 t oregano
1/4-1/2 t salt

The measurements are my guesses. I mix this blend by smell. Do it right, and you’ll know!

The strawberry industry announced that we are all in luck! Thanks to the craziness that late winter produced, weatherwise, the strawberry harvest is better than usual. I love strawberries. Especially with cream and champagne. Or chocolate. Or plain. So while I’m in a strawberry mood, I’m going to post an early recipe for your kid-friendly cinco de mayo celebration! Cheers!

This particular recipe comes from Ruggles ice cream, but since we don’t have Ruggles in the South, I’m not going to suggest any particular brand loyalty!

Ruggles Strawberry Frozen Moo-garitas
4 cups Ruggles Strawberry Premium Ice Cream
1 10-12-oz can Frozen, non-alcoholic margarita mix
1 quart Strawberries, thinly sliced
8 Whole strawberries, set aside from quart, for
garnish
1/2 Lime, thinly sliced, for garnish
1/2 cup Coarse sugar, to coat rims of serving glasses
Mix slightly softened Ruggles Strawberry Premium Ice Cream with 1
cup frozen margarita mix. Cover and put in freezer until needed.
Set aside eight nice, whole strawberries for garnish. Thinly slice
remainder of strawberries and combine with remaining frozen margarita mix.
Cover and chill in refrigerator.
Coat the rims of serving glasses with coarse sugar to resemble salt on
margarita glasses: Rub rims with a cut lime or dip the rims in a little
lime juice or water. Then dip in the sugar. Set aside.
To serve: Layer strawberry mixture with ice cream mixture. Thickness of
layers will depend on the type of serving dish. You may substitute any
parfait glass or ice cream sundae dish if you prefer not to use margarita
glasses.
Garnish with a fresh strawberry and/or a very thin slice of lime.
Makes 8 servings.

strawberry, ice cream, margarita

Did you know that this week has been designated by the US Census Bureau as “Egg Salad Week”? I don’t know why they have time on their hands to designate such things, but apparently they do. In honor of Egg Salad Week, and as an answer to your “what do I do with all these boiled eggs?” question… Here is my favorite basic recipe for egg salad:

Basic Egg Salad

4 Hard Boiled Eggs, peeled and chopped
¼ C. Mayonnaise (light is fine)
1 t mustard
1 T (or more to taste) pickle relish
Salt & Black Pepper to taste

Optional add-ins: chopped cucumber, chopped green olives, chopped celery, finely chopped onion

Instructions:
Gently toss all ingredients together in a bowl.

egg salad, Easter eggs, recipes, cooking

I’m a big fan of almonds. I can’t really say why, I just like them. Maybe because they aren’t overly salty. Maybe because their diet-friendly. So this news made me sad. The Cornucopia Institute announced in a news release that new FDA guidelines will soon go into effec that will either put small farmers out of business or (better yet) introduce carcinogens into the pasteurization process. Worse yet, the chemicals to be used in the pasteurization process have been banned for food treatment in the European Union, Canada, Mexico, and most other countries.

Why do we keep poisoning ourselves in an attempt to…what? Make food safer?

almonds, FDA, salmonella

This one was popular this weekend… So, for roast chicken day one… Prepare your crockpot chicken, and add these as a side dish. My kids loved them!

Baked Sweet Potato Chips

1.5 T. olive oil, in spritzer
2 sweet potatoes, sliced 1/8 to 1/4 inch thick
Cinnamon

Preheat oven to 375. Spray cookie sheet with olive oil spritzer.
Place sweet potato slices on cookie sheet (as you would to bake cookies.) Sprinkle lightly with cinnamon. Spritz tops of potatoes lightly with olive oil.
Bake for 12-15 minutes. Yields 4 servings.

I am a fan of cheap dinners. I am also a fan of slow cookers. Combine the two, and you have dinner at my house quite frequently. This post is not for the faint-hearted! Roasting a chicken is a bit, ummm, messy.

Lately, the grocery has been running specials on whole fryer chickens. These end up being as cheap as $.29/pound. Now, if your family will only eat white meat, then pay no attention to this post. I will only eat white meat. But my kids love drumsticks, and my husband loves any dark meat, so this works for me.

Instead of buying a rotisserie chicken at $4.99 or $5.99, pick up on of those sale chickens and try this out. First, if you’ve never worked with a whole bird, well, there is some mess. Before you start cooking, you’re going to have to pull out the giblets from the cavity of the bird. Many times, these are in a nice little baggie that you can choose to simply throw away. Often they are not. Note to pet owners, Fido or Fifi will love you for tossing these her way. And no worry about bones — there are no bones in giblets….

Now that you have that bit of messiness taken care of, you have two options. Option one, leave the skin on. This will provide for a fattier bird, but it’s still chicken, and you aren’t frying it! Option two, remove all the skin from the bird. I remove the skin. Grab a knife and peel/pull away all that you can.

Your bird is now ready for cooking! Grab your salt and pepper, and sprinkle both on the inside and outside of the bird. Now grab whatever seasoning mix you’re in the mood for (more on this later this week, but at this point, even just plain oregano or basil will be nice), and sprinkle liberally on the outside of the bird.

Place the bird in your slow cooker and turn on High. Cook the bird at high for 1 hour, then without opening turn down to low. It’s important to keep the seal going (in my opinion), so don’t open the pot at all until done cooking. The chicken will be perfect in 6-8 hours, depending on the size of the bird.

Theme of the week? Recipes for roast chicken…. Tune back in tomorrow!

[tags] roast chicken, cooking, recipes, slow cooker, crockpot [\tags]

I love it when great products release easy recipes! I’m a big fan of the Simply Potatoes line of ready-to-fix potato products. The following recipe is one they’ve released for Easter brunch. I don’t think I’ll wait that long to try it!

Cheesy Hash Brown Pie
Preparation Time: 10 minutes
Baking Time: 35 minutes
Serves: 8

Ingredients:
— 2 cups Simply Potatoes(R) Shredded Hash Browns
— 1/2 pound ground Italian sausage
— 1 small zucchini, cut in half crosswise, thinly sliced lengthwise
— 1/4 cup chopped red bell pepper
— 1 cup (8 ounces) AllWhites(R) Liquid Egg Whites
— 1 cup milk
— 1 teaspoon Dijon mustard
— 1/2 cup (2 ounces) shredded Sharp Wisconsin Cheddar cheese
— 1/2 cup (2 ounces) shredded Wisconsin Asiago cheese

Instructions:
1. Heat oven to 375 degrees F. Butter bottom and sides of 9-inch glass pie
plate.
Firmly press Simply Potatoes(R) on bottom and sides of pie plate. Bake
for 10 minutes.
2. Meanwhile, cook Italian sausage in 10-inch skillet until browned. Drain
fat. Layer cooked sausage, zucchini and red pepper over pre-baked
crust. Combine AllWhites(R), milk and mustard in large bowl; mix well.
Pour AllWhites(R) mixture over sausage and vegetables.
3. Return to oven and bake for 30 to 35 minutes or until center is set.
Sprinkle with cheese. Bake for 1 to 2 minutes or until cheese is
melted.

hashbrowns, brunch, recipes, cooking

In honor of St. Patrick’s Day, I searched my recipes for something suitably Irish. While this recipe isn’t exactly Irish, it is green! And good! And worth the slightly more-than-usual prep time. Enjoy!

Sidenote: Since the first half of this recipe is for brownies, you can do a shorthand version and make brownies from a box, THEN add the Irish flair.

IRISH MIST BROWNIES
l/2 C. sweet cream butter (1 stick, unsalted)
2 (1 oz.) sq. unsweetened chocolate
1 C. sugar
3/4 C. all-purpose flour
2 eggs

Filling:
2 C. powdered sugar
3 tbsp. sweet cream butter, softened
3 oz. cream cheese, softened (don’t buy it in the tub! buy the brick)
1/2 tsp. peppermint extract
5 drops green food coloring
2 drops yellow food coloring
1 oz. sq. unsweetened chocolate, melted

Heat oven to 350. In 2-qt. saucepan combine l/2 c. butter and 2 oz. chocolate. Cook over med. heat, stirring constantly, until melted (4 to 6 min.). Stir in remaining brownie ingredients until well mixed. Spread into greased 9″ sq. pan. Bake for 25 to 30 min. or until brownies begin to pull away from
sides of pan. Cool completely. In small mixing bowl combine all filling ingredients except chocolate. Beat at med. speed, scraping bowl often, until light and fluffy (2 to 3 min.)

Spread over cooled bars. Drizzle with melted chocolate. Cut into bars. Store refrigerated.
YIELD: 25 bars.

St. Patrick’s Day, brownies, desserts, cooking, Irish, green, recipes