Easy Fusion-Mirepoix, White Bean & Rice Soup

Easy Fusion-Mirepoix, White Bean & Rice Soup ~ celebrating the French & Cajun/Creole cuisines

I was playing around in the kitchen, just wanting to make something quick, easy and something that used up the odds-and-ends in my veggie bin.  I came up with a soup that has the best basic flavor builders of two cuisines ~ Mirepoix from the French and the Holy Trinity from Cajun/Creole.  For the soup I ~ made a mirepoix of onion, celery, carrots (French) and added bell pepper (a nod to Cajun/Creole), included beans (white, not red, for a nod to the French) and rice (for a beans/rice nod to the popular Cajun/Creole combo).  It's a mostly veggie soup, just getting it's meat flavor from the chicken broth. (adding some leftover cooked chicken would be a nice addition, too).  I'm really  happy with the flavor-fusion of these two classic veggie flavor combos, and the hit of white wine makes this simple soup just that much more luxe tasting, and the rice gives it a little creamier body, without any extra effort.  Gotta love easy flavor layering.  For me, this is a perfect way to get into the Mardi Gras spirit!  Enjoy! 

Easy Fusion-Mirepoix, White Bean & Rice Soup
makes a pot full

Ingredients

• 1 large white onion, diced/small chop (or purple, for a more colorful soup)
• 1 large stalk celery, diced/small chop
• 1 large carrot, diced/small chop
• 1 medium bell pepper, seeded/diced/small chop
• 2 cloves garlic, thin sliced 
• 1 Tbsp olive oil
• 1/4 cup white wine
• 8 cups chicken broth
• 1 can navy beans (or fav white bean), with juice
• 1 cup cooked white rice
• salt/pepper, to taste
• favorite red pepper hot sauce

 

Directions

Saute the first 5 ingredients in the olive oil until the veggies begin to turn a golden brown.  Pour in the white wine to deglaze the pot.  Add the broth, cooked rice & can of beans/juice.  Simmer all for about 15 minutes. Add salt/pepper/hot sauce to taste.  

 

Quick & Easy Blueberry-Peach Cake

 

We were all craving something sweet and fruity the day I made/threw together this simple dessert.  It's not quite a cake, not quite a cobbler, not quite a pie ~ but is sure was tasty.  Since I used a boxed 'cake' mix, that is what I'm going to call it. (I'd have called it a fruit cake...but, that sweet always gets a bad rap, so I decided not to go there :)   I used what I had available in the fridge/pantry, and was really happy with the results.  Super quick & easy.  Score one for Mom!

Quick & Easy Blueberry-Peach Cake

Ingredients

• one box of Jiffy yellow cake mix, prepared according to box instructions
• 1 large can peaches (approx 29oz), drained/sliced
• 2 cups of fresh blueberries

Directions

Preheat oven to 350 degrees.  Prepare the cake mix according to box instructions & set aside.  Spray a cake pan with Pam, add the fruit to the pan, pour the batter over the top & gently shake to get the batter all around the fruit.  Bake for about 35-40 minutes or until the cake is golden brown and a toothpick comes out clean.  Enjoy.

 

Spicy Mexican Egg Beaters Omelet ~ Meatless Monday

 

Sometimes I like to buy Egg Beaters.  When I do, I like to make quick omelets with them ~ just shake, pour and cook.  (I'm not a fan of them scrambled, blah!...but I do enjoy them in omelets)  If I'm really hungry and in a rush to eat, I don't do anything too fancy.  I just pour the 'eggs' into a heated/Pam sprayed omelet pan and swirl.  When the Egg Beaters are starting to set up, I'll add a slice of Borden Fat Free Pepper Jack sliced cheese (I'm really liking this brand right now) and add some fresh or dried cilantro (depending on what's around) and a Mexican spice blend sprinkled on top.  When the cheese is starting to melt and the eggs are set, it's time to eat.  When the omelet is folded and on the plate, I'll top it with some salsa, add a bit more cilantro.  To finish it off I'll often add a slice of toast to the side and breakfast is served.  Start to finish, ready to eat in about 5 minutes.  Not enough time for more than a bowl of cereal in the morning you say?  Yeah...nope.  Not buying it, at least not in my house.  I can have it done in the time it takes to make my morning tea...and that's a good thing.  :)

 

Having fun with Chia Seeds ~ homemade drinks full of superfood goodness

I came across a unique drink one day while I was in Whole Foods, from the company ~ Mamma Chia.  Jewel-toned, fruit juice flavored beverages, that are a bit strange looking...because they're full of the superfood ~ chia seeds.  The drink comes in a variety of fruit juice flavors and I decided to give it a try.  My thoughts on the drink...it has an interesting, 'almost-melted jello-like' texture (because of the coating the chia seeds make from swelling in the juice), a light crunch (due to all the tiny seeds), and a nice fruit juice flavor.  It's probably not a drink that everyone would enjoy, (because of the 'texture', my son wouldn't try it) but I liked it.

As I was going through some of  my old food photos, I found some pictures I took of the drink bottles.  Well, that made me want to have some more, so I decided to try making my own spin.  I decided to made a fruit juice version and a yogurt version.  My drinks didn't come out as colorful and pretty as Mamma Chia's because I used dark chia seeds.  As the seeds rehydrated, they ended up giving the fruit juice version a dull, grayish cast.  The dark seed color slowly faded into the fruit juice, but the flavor/texture was similar.  (Mamma Chia must use white chia seeds for their beverages)  So, if you're interested in enjoying your chia seeds in a new way, consider 'drinking' them.  It's a simple way to get more of this superfood into your diet.  :)

Fruit Juice with Chia Seeds

one serving

It started out a pretty color, but it lost it's hue as the chia seeds swelled...

Ingredients

• 4oz. of your favorite fruit juice
• 2/3 cup cold water
• 2 Tbsp chia seeds

Directions

Combine all ingredients in bottle, shake well.  Keep bottle in fridge until all seeds have rehydrated, about an hour. Shake before serving.  Enjoy.

Vanilla Yogurt Drink with Chia Seeds

one serving

Ingredients

• 1/2 cup Greek yogurt
• 1 cup cold water
• 2 Tbsp chia seeds
• 1 tsp vanilla extract
• pinch of salt (optional)
• stevia or other sweetener, to taste

Directions
Combine all ingredients in bottle, shake well.  Keep in fridge until all seeds have rehydrated, about an hour.  Shake well before serving.  Enjoy.

Chocolate Yogurt Drink with Chia Seeds
one serving

Ingredients

• 1/2 cup Greek yogurt
• 1 cup cold water
• 2 Tbsp chia seeds
• 1/2 Tbsp cocoa powder (mixed in a little hot water until all lumps are gone)
• pinch of salt (optional)
• stevia or other sweetener, to taste

Directions
Combine all ingredients in bottle, shake well.  Keep in fridge until all seeds have rehydrated, about an hour.  Shake well before serving. Enjoy.

High Protein-Fresh Golden Juice Smoothie

I'm enjoying adding some protein powder to my fresh made veggie/fruit juices.  Adding the vanilla protein powder, banana and ice cubes gives the juice combo a whole new creamier, dreamier dimension. This time I skipped most of the greens and went mostly for the gold.  I'm racking it up to all this Olympic gold fever!   heehee  :)

High Protein-Fresh Golden Juice Smoothie
serves 1~2

Ingredients

• 2 carrots
• 1 peeled orange, seeds removed
• 1 apple, seeds removed (maybe even a golden delicious :)
• 1 celery stalk
• 1 slice Meyer lemon, seeds removed
• 1/2 inch fresh ginger slice
• few sprigs fresh parsley
• 1 scoop vanilla protein powder
• 1/2 banana
• 4 ice cubes
• 1/2 tsp ground cinnamon
• few drops of liquid stevia or sweetener of choice
• 1/3 of the remaining leftover pulp ~ (if desired)
• extra water to thin (optional)

Directions
Prep all fruit/veggies. Run the first 7 fruit/veggies through the juicer. (NOT the banana yet...trust me on this one :)  Pour fresh juice into a blender.  Add about 1/3 of the remaining veggie/fruit pulp (to get more of the goodness of the fiber in your drink ~ if desired) and then add the remaining ingredients.  (OK...NOW add the banana)  Blend on high until it becomes smooth & frosty. Add a little water, if needed, to get your juice to the consistency you like.  Enjoy!

Southern Sweet Tea ~ Charleston Style

 

Just swingin' around on the farm...

During the fall break, we hightailed it down to South Carolina to visit Myrtle Beach, Charleston and many points in-between.  Along the way we also stopped by to visit one of my dearest friends, one I haven't seen in over a decade.  L, her family and her friends, welcomed us into their homes with open arms, full of that charming hospitality that the South is so known for.  

Lately, I've been missing hanging out with L, we had such a good time.  We picked right back up where we left off all those years ago.  Good friends are like that, you never skip a beat.  And I've also been missing being on the water. Myrtle Beach is fun, even in the off-season.  And I've been missing the warm breezes, who wouldn't with this winter weather we've been having?  And I'm missing the beauty of Charleston...and another thing I've been missing/longing for from there, what with all this cold and snowy weather that will not leave the Midwest, is some tea.  But not the hot English tea that I normally drink, but some iced Southern Sweet Tea.  At least I can make it following this recipe for Southern Sweet Tea and pretend I'm back down south for awhile.  Luckily for me, I brought home some of the tea that they grow down on a tea plantation, not too far from Charleston, South Carolina.  So, even though here it's snowy outside...when I look back through my pictures, I can still feel the breezes and the warmth of my first visit to South Carolina.  Now it's time to turn up the heat, put on my shades, make some iced Southern Sweet Tea and pretend I'm back in SC, hanging with L.  :)

Autumn sunrise over Myrtle Beach, SC

Easy Cinnamon Red Hots Mousse

Our friend, Dick, shared one of his mother's old family recipes with me.  It's a simple to make, but big-on-flavor type of recipe that was so very popular in the 1950's & 1960's ~ Cinnamon Red Hots Mousse. It's been enjoyed by his family for generations. It's an easy to make sweet treat that can be served as a dessert in a pretty glass...or as an old-fashioned type of 'sweet fruit salad'.  Just serve it on a lettuce lined salad plate and you've got a hip, retro starter salad.  Your call, it works great at both ends of the meal.  Cool.  Either way we've had it, it's always a favorite.  Who can resist a bit of spicy cinnamon candy slipped into a dish?  Certainly not me.  :)

With its pretty pink hue, I think it would make a nice addition any holiday table, be it ~ Valentine's Day, Easter, or as his mother always did, at Christmas time.  Hope you enjoy this blast-from-the-past recipe as much as we do. 

Easy Cinnamon Red Hots Mousse

Ingredients

• 1  15oz can of crushed pineapple, with juice
• 1/2 cup Cinnamon Red Hots
• 2 cups mini marshmallows
• 1   8oz container Cool Whip, thawed (regular or fat free)

Directions

Into a large bowl add the crushed pineapple.  Stir in the Cinnamon Red Hots.  Allow mixture to stand in the fridge for 24 hours.  Add marshmallows and Cool Whip, stir well.  Let mousse sit for an hour.  Serve as a dessert or as a starter salad.  Enjoy! 

Easy Peanut Butter-Chocolate Banana Sauce

Wondering what to do with all those really ripe bananas?  Are you sick of making banana bread with them?  If so, may I suggest trying this quick and tasty 'dessert sauce' that I like to make?  Couldn't be easier.  Just throw your really ripe bananas into your food processor and let 'er rip.  Once the bananas are smooth and creamy, add in a couple of spoonfuls of peanut butter or PB2.  Then add in a tablespoon of cocoa powder.  Process again until nice and silky smooth.  Taste...add a bit more cocoa powder if you want a bigger chocolate flavor.  Or...add more peanut butter if you want it more nutty.  If it needs it, add a little sweetener of choice.  Once you've got it tasting the way you want, give it another go-around the processor ~ just for fun.  If you want it a bit thinner, add a little water or milk.  You're in control, do it however it makes you happy.  :)  Use your Easy Peanut Butter-Chocolate Banana Sauce poured over ice cream; drizzled on angel food cake; as a sweet chocolatey dip for strawberries/apples/fruit; dunked with cut up pound cake (kinda like a 'chilled' chocolate fondue); spread over bagels/breakfast cookies/graham crackers; lick it right off the spoon; as an icing on a cupcake that you're going to eat right away...or schmeared over anything else you can think of.  I think it's a pretty darn clean eating way to enjoy your chocolate.  How about you?

Vegetable Bean Soup ~ Meatless Monday

Winter.  Snow.  Cold.  Want soup.  Want...It...NOW!!  Yeah, that's how I get when I want something to chase away the chill of the day.  So, to satisfy that food craving, I tried this veggie/bean soup recipe from Whole Foods.  I didn't plan ahead, so I had to use a quick soak method of softening the beans, instead of just soaking the beans overnight like the recipe called for.  It's not a super quick recipe when you have to cook the beans instead of just using canned ones, but, it was worth the wait.  Besides, it made the house smell good while it was simmering.  Tweaked it just a bit for what I had on hand.  Hit the spot. 

Double Chocolate Zucchini Bread

When I made this baked goody, I was feeling the need for a bit of chocolate-ly, sweet baked comfort food.  Having it include some veggie was an added bonus.  This recipe for ~ Double Chocolate Zucchini Bread ~ was a perfect way to go.  I swapped some of the flour for ground oatmeal (oat flour) just to sneak in a little oat goodness.  Chocolate chips just added to the decadent feel of this yummy bread/cake.  We enjoyed it at teatime, as well as for an after dinner dessert.  This is perfect for when you have a bounty of zucchini in late summer, but it's just as good anytime of year.  Give this recipe a try if you've got a craving for chocolate.  I think you'll like, too.  :)

 

Mini Sweet Peppers ~ my new favorite veggie snack

They were sampling these amazing, little ~ Mini Sweet Peppers ~ at the market a few days before the Superbowl.  I was so impressed with them, that I bought 2 bags.  I'm a really tough sell when it comes to sampling, but these little beauties blew me away.  They have all the taste of a big bell pepper, but in a handy snack size. They are crisp, sweet, flavorful, easy to eat raw ~ either right out of hand or sliced into rings, and they're so simple to cook with.  The gal told me all the kids were really liking the samples, and I believe  her.  I'll tell you what, they're my new favorite veggie!  They're FULL of vitamin C and satisfy my 'sweet tooth' because they're so sweet.  I'm not sure how long they will be available in stores ~ maybe all the time...or maybe for a short while (like Meyer lemons).  All I know is that I'm going to enjoy them for as long as I can.  I highly recommend giving them a try if you see them in your market.  Just a little something to make this long, cold, snowy winter a little more bearable.  ;)