One of America’s Favorites – Chowder

January 22, 2018 at 6:39 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , ,

A seafood chowder prepared with shrimp and corn

Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux. Variations of chowder can be seafood or vegetable. Crackers such as oyster crackers or saltines may accompany chowders as a side item, and cracker pieces may be dropped atop the dish. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include seafood chowder, which includes fish, clams, and many other types of shellfish; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese. Fish chowder, corn chowder, and clam chowder are especially popular in the North American regions of New England and Atlantic Canada.

Some people include Manhattan clam chowder as a type of chowder. Others dispute this classification, as it is tomato based rather than milk or cream based.

 

Potato and corn chowder

Chowder as it is known today originated as a shipboard dish, and was thickened with the use of hardtack. Chowder was brought to North America with immigrants from England and France and seafarers more than 250 years ago and became popular as a delicious dish, and is now a widely used dish as it is simple to prepare.

In 1890, in the magazine American Notes and Queries, it was said that the dish was of French origin. Among French settlers in Canada it was a custom to stew clams and fish laid in courses with bacon, sea biscuits, and other ingredients in a bucket called a “chaudière”, and it thus came to be invented. Then the Native Americans adopted it as “chawder”, which was then corrupted as “chowder” by the Yankees.

In the United States, early chowder making is traced to New England. It was a bowl of simmering chowder by the sea side that provided in its basic form “sustenance of body and mind – a marker of hearth and home, community, family and culture”. It is a food which evolved along the coastal shoreline of New England as a “congerie” of simple things, very basic and cooked simply. It is a simple dish of salt and pepper, potatoes and onion, pork and fish, cream and hard crackers, and not a sophisticated dish of the elite. Its simplicity made it attractive and it became a regional dish of the New Englanders, and their favorite recipe was “chowder master”. “Symbolically, functionally, mnemonically or dynamically” chowder has become a powerful means for New Englanders to define themselves as a community, a rich community with a deep past and value that distinguishes their region from all others. The dish has been made there for a long time and is imbibed into the community culture. Etta M. Madden and Martha L. Finch observe that chowder provides “visceral memories that provided feelings of familiarity, comfort and continuity”.

A recipe formulated and published in 1894 by Charles Ranhofer, a famous chef of Delmonico’s restaurant, was called “Chowder de Lucines” and had ingredients of pork, clams, potato (sliced to a seven sixteenths-inch size), onion, parsley, tomato, crackers garnished by thyme, salt and pepper. Others in the same family, totally different from the New England clam chowder, are: “Fulton Market style”, introduced in 1904 and made from clams, tomatoes, allspice, cloves, red pepper, and Worcester sauce; a “Vegetable Clam Chowder” introduced in 1929 and made of clams, chopped onions, diced carrots, stewed tomatoes, and thyme; “Coney Island Clam Chowder”; “New York Clam Chowder”; and “Manhattan Clam Chowder”, a late entry after 1930.

 

Corn chowder with crab

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them. Some of the popular variations are clam chowder and potatoes; seafood chowder; spiced haddock chowder; Irish fish chowder with soda bread; crayfish chowder; clam chowder with cod; British seaside chowder with saffron; thick smoked-haddock chowder; Raymond Blanc’s light shellfish chowder;[citation needed] New England-style clam chowder with crunchy thyme breadcrumbs; smoked haddock chowder with leeks and sweetcorn; clam, broad bean and salami chowder; and many more. Chowder can be a comfort food, especially during the winter months.

 

Bermuda fish chowder

Bermuda fish chowder
Considered a national dish of Bermuda, the primary ingredients in Bermuda fish chowder include fish, tomato, and onion that is seasoned with black rum and a Sherry pepper sauce. The dish is of British origin, and was brought to the New World by the colonists.

Clam chowder
Clam chowder is prepared with clams, diced potato, onion, and celery. It may be prepared as a cream-style or broth-style soup. Several variations of clam chowder exist, including New England clam chowder, which is a cream-style soup; Manhattan clam chowder, a broth-style soup prepared using tomato, vegetables and clams; Rhode Island clam chowder, a simple broth-style soup; New Jersey clam chowder; Delaware clam chowder; Hatteras clam chowder; and Minorcan clam chowder. In Connecticut clam chowder, milk is used instead of cream. New England clam chowder is made in a diverse variety of styles.

New England clam chowder

Clam chowder may be prepared with fresh, steamed clams or canned clams. The “clam liquor” from steamed or canned clams may be retained for use in the soup, and fresh or bottled clam juice may be used. January 21 is the National New England Clam Chowder Day. In the late 1800s clam chowder was introduced in New Zealand as an “American” dish and has become integral to New Zealand cuisine. Despite strong historical ties between New Zealand and Australia clam chowder is virtually unheard of in Australia and absent from Australian restaurant menus.

Corn chowder
Corn chowder is similar in consistency to New England clam chowder, with corn being used instead of clams. Additional vegetables that may be used in its preparation include potatoes, celery and onion. Some are prepared using bacon as an ingredient. Corn chowder may be prepared with fresh, frozen, or canned corn.

Fish chowder
Fish chowder is prepared with fish such as salmon or cod, and is similar to clam chowder in ingredients and texture. Ingredients used in fish chowder may include potato, onion, celery, carrot, corn and bacon.

Southern Illinois chowder
Southern Illinois Chowder, also referred to as “downtown chowder”, is a thick stew or soup that is very different from the New England and Manhattan chowders. The main ingredients are beef, chicken, tomatoes, cabbage, lima beans, and green beans. Traditionally, squirrel meat was a common addition. Southern Illinois chowder is a hearty dish that has been described as being closer in style to burgoo and Brunswick stew than coastal chowders.

Seafood chowder

A cream-style seafood chowder

Seafood chowder is prepared with various types of seafood as a primary ingredient, and may be prepared as a broth- or cream-style chowder. It is a popular menu item in New Zealand restaurants.

Spiced haddock chowder
Spiced haddock chowder is made with haddock fillets, carrot, potato, plain flour, bay leaves, peppercorns, mustard, and spices added to milk and cooked in a pot with butter.

 

Advertisements

Soup Special of the Day……………………Wintergold Stew

January 21, 2018 at 6:26 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , ,

This week’s Soup Special of the Day is – Wintergold Stew. Onions, Celery, Bell Peppers, and Rutabagas are just some of the ingredients that goes in this week’s recipe. It’s from the CooksRecipes website. The Cook’s site has huge selection of recipes to please everyone. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Wintergold Stew
Full of good-for-you vegetables, this delicious, hearty stew will satisfy and warm you up from the inside out.

Recipe Ingredients:
1 tablespoon vegetable oil
1 onion, diced
2 celery ribs, chopped
1 red bell pepper, seeded and diced
4 cloves garlic, minced
6 cups water
2 cups diced peeled butternut squash
2 cups diced peeled rutabaga
3 teaspoons crushed dried oregano
1 1/2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped kale
1/4 cup chopped fresh flat-leaf parsley

Cooking Directions:
1 – Heat oil in a large saucepan oil. Add the onion, celery, bell pepper and garlic, and sauté for about 5 minutes. Add water, squash, rutabaga, oregano, paprika and salt; bring to a simmer. Cook for 40 to 45 minutes over medium-low heat until the rutabaga is tender, stirring occasionally.
2 – Stir in the kale and cook for about 10 minutes more.
3 – To thicken, mash the squash and rutabaga against the side of the pan with the back of a spoon. Stir in the parsley and let stew stand for 5 to 10 minutes before serving.
4 – Ladle into bowls and serve hot.
Makes 6 servings.

Tip: Other winter squash, such as red kuri, buttercup, or Hubbard, may be substituted for the butternut squash.
https://www.cooksrecipes.com/soup/wintergold_stew_recipe.html

Top 25 Power Foods for Diabetes

January 21, 2018 at 6:24 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
Tags: , , , , , , , , , , ,

From the Diabetic Living Online website its the – Top 25 Power Foods for Diabetes. Check out the fruits and vegetables you should be having to help manage your Diabetes. While at the site check out the endless Diabetic Friendly selection of recipes. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

 

Top 25 Power Foods for Diabetes
The best foods for diabetes are most often whole foods that are not processed, such as fruits and vegetables. Including these extra-healthy power foods in your diet will help you meet your nutritional needs as well as lower your risk of diabetes complications such as heart disease. Of course, the foods on this list shouldn’t be the only foods you eat, but incorporating some or all into your diabetes meal plan will help improve your overall health.

Apples
An apple a day keeps the doctor away — specifically the cardiologist. A 2012 study at Ohio State University published in the Journal of Functional Foods found that eating just one apple a day for four weeks lowered LDL (bad) cholesterol by 40 percent. The professor leading the study explained that not all antioxidants are created equal, and that a particular type of antioxidant in apples had a profound effect on lowering LDLs, a contributor to heart disease. The study was funded in part by a grant from the U.S. Apple Association, among other supporters…….

Asparagus
Based on taste alone, asparagus is a favorite food for many. But you’ll really love that it’s a nonstarchy vegetable with only 5 grams of carb, 20 calories, and almost 2 grams of dietary fiber per serving. It’s especially high in an antioxidant called glutathione, which plays a key role in easing the effects of aging and many diseases, including diabetes, heart disease, and cancer………

Avocados
Avocados are known for their heart-healthy monounsaturated fat content. When substituting these fats for saturated fat, they can improve cholesterol levels, decreasing your risk of heart disease, according to the Academy of Nutrition and Dietetics…….

* Click the link below to get all the – Top 25 Power Foods for Diabetes
http://www.diabeticlivingonline.com/food-to-eat/nutrition/top-25-power-foods-diabetes

Alfredo Pasta w/ Chicken Breasts (This was Dinner last night)

January 19, 2018 at 6:28 AM | Posted in Bear Creek Products, chicken, Perdue Chicken Products | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Alfredo Pasta w/ Chicken Breasts

 

Wow, I must have been tired last night. Forgot to post this!

 

To start this morning off I toasted a Healthy Life Whole Grain English Muffin and topped with some Smucker’s Sugarless Blackberry Jam. Outside this morning it was 17 degrees but the good about today is we are above freezing! 34 degrees and Sunny! After Breakfast I headed out to the Grocery Stores! I was having the dreaded Cabin Fever and I couldn’t wait to get out! I first stopped at Meijer for all my items and then on to Kroger for Mom. They say 50 degrees on Sunday but rain. I’m fine with that, just slow down the snow! So for Dinner tonight Alfredo Pasta w/ Chicken Breasts.

 

 

I’m having the Bear Creek Alfredo Pasta Mix tonight for Dinner. Love all the Bear Creek Products I’ve tried so far. Comes packaged with the Pasta and Sauce Mix. I’ll add the Chicken.

 

 

 

 

 

To prepare it; I added 4 cups of water to a 2 1/2 quart saucepan and brought to a rolling boil. Whisked in the Pasta and Sauce Mix. Brought it back up to a rolling boil. then reduced the heat to a medium boil. Cooked for 15 minutes, stirring often. Removed it from the heat and let it sit for 8 minutes. The sauce thickened up perfectly. I like my sauces on the thick side and this one turned out great.The Pasta was good size with good taste and as I said the Alfredo Sauce was spot on! A great dish from Bear Creek to have in the Pantry.

 

 

 

For the Chicken I used Perdue Perfect Portions Boneless and Skinless Chicken Breasts – Italian Style. I love using these, just keep them in the freezer until needed. To prepare them; Lightly coat a skillet with Pam Cooking Spray. Heat the pan over medium-high heat, add breasts and brown 1 minute per side. Reduce heat to medium-low; cover and cook 10 minutes, to 170ºF internal temperature, turning frequently. Fried and done! These also bake up perfectly also.

 

 

 

 

To serve everything I took a bowl and made a bed of the Alfredo Pasta, sliced up 1 of the Chicken Breasts and added them to the top of the Pasta. And topped everything off with some Kraft Reduced Fat Grated Parmesan Cheese. Excellent dish! Past and Chicken is a natural. I think I may be having leftovers for Dinner tomorrow night! Also had a Diet Dr. Pepper to drink. For Dessert later a bowl of Smart Pop – Pop Corn.

 

 

 

 

 

Bear Creek Alfredo Pasta Mix

The kitchens of Bear Creek® are always cooking up family pleasing dishes. Like our savory pasta sides. Just add water and in minutes you have a dish that’s hearty and creamy. With 7 delicious varieties to choose from, the only problem will be deciding which is your favorite.

Alfredo
A classic Italian dish given a bit of a ripple by Bear Creek®. Hearty mafalda pasta enveloped in a creamy, buttery Parmesan sauce.

Yields about 4 one-cup servings.

Nutrition Facts
Serving Size 1 CUP PREPARED
Servings Per Container 4.0
Amount Per Serving
Calories 290 Calories
Calories From Fat 80 Calories
% Daily Value
Total Fat 9.0 g 14.0
Saturated Fat 4.5 G 23
Trans Fat 0 G
Cholesterol 5 Mg 2
Sodium 610 Mg 25
Total Carbohydrate 44.0 g
Dietary Fiber 1 G 4
Sugars 5 G
Protein 8.0 g
http://www.bearcreekcountrykitchens.com/pasta.php

Kitchen Hint of the Day!

January 19, 2018 at 6:21 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , ,

Ginger……

You can keep raw ginger in a sealed plastic bag in your freezer, and it will last pretty much forever. Plus no need to defrost it before you grate it into your dishes.

Cumin Spiced Pork Chop w/ Seasoned Pinto Beans and Mashed Potatoes

January 17, 2018 at 5:39 PM | Posted in Bob Evan's, Margaret Holmes Products, pork chops | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Cumin Spiced Pork Chop w/ Seasoned Pinto Beans and Mashed Potatoes

 

 

For Breakfast on this morning I toasted a Healthy Life Whole Grain English Muffin. I topped it with a Poached Egg and I also had a cup of Bigelow Decaf Green Tea. About 12 degrees out this morning, not quite as cold as it’s been. Mostly cloudy and 24 degrees. Warmer temps on the way starting tomorrow, none too soon for me! Well the house is clean, the pantry is straight, oven clean, so not a thing to do today! Did a few things on the computer and then caught up on shows I had recorded. For Dinner tonight I prepared a Cumin Spiced Pork Chop w/ Seasoned Pinto Beans and Mashed Potatoes.

 

 


I picked A couple of Pork Tenderloin Center Cut Pork Chops at Meijer a while back and them in the freezer. I laid one of the Chops in the fridge overnight to thaw. They have some of the finest Pork Chops you can find.

 

 

 

 

So to prepare my Chop I’ll need; The Cumin Spiced Rub which consists of; 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. I always have some of the Rub made up in a large Spice Jar I have To prepare it preheat oven to 400°. Combine all the ingredients; rub it all over the pork chop. Let stand 20 minutes. Start by heating the Extra Virgin Olive oil in a Cast Iron Skillet over medium-high heat. Add Chops to pan; cook 3 minutes, browning both sides. From the stove to the oven and bake at 400° for 15 minutes until the thermometer registered 150° (slightly pink), turning after 5 minutes. Let stand 5 minutes before slicing. Fantastic combo of Spices, which makes one incredible Crust on the Chop with the inside being tender and moist! Love this seasoning on Pork.

 

 

For one side I heated up a can of Margaret Holmes Seasoned Pinto Beans. I purchased a few of cans of this at a nearby Walmart, they carry a good selection of a lot of the Margaret Holmes Products. To prepare it just empty the contents into a medium saucepan. Cover it and bring it to a boil. Stir and reduce the heat to slow simmer and serve when ready. And I have delicious side dish! I love Beans of all kinds and these Seasoned Pinto Beans are delicious, love the Seasoning.

 

 

 

For a second side I prepared some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve, just as good as homemade, if not better. I also baked a loaf of LaBrea Multi-Grain Bread. For Dessert later a Jello Sugarfree Dark Chocolate Pudding.

 

 

 

 

 

 

 

Pork Facts….
One serving of pork is 3 ounces, or about the size of a deck of cards, according to the National Heart, Lung and Blood Institute. An image of the portion size is important because a thick pork chop can be twice that size and without realizing it you can eat double the calories. You’ll get 137 calories and 4 grams of fat from a 3-ounce pork chop. Pork is similar to chicken, with 3 ounces of chicken breast containing 140 calories and 3 grams of fat. A pork chop has 65 milligrams of cholesterol, compared to 72 grams in chicken breast, but they both have just 1 gram of saturated fat.

 

 

 

 

 

Margaret Holmes Seasoned Pinto Beans

Pinto beans are a great source of fiber and amino acids. Our delicious Seasoned Pinto Beans are slow-simmered with our unique blend of down-home Southern spices to create a true delicacy. Just heat and serve!

Directions:Instructions: STOVETOP HEATING INSTRUCTIONS: EMPTY CONTENTS INTO MEDIUM SAUCEPAN. COVER AND BRING TO BOIL. STIR AND REDUCE HEAT. SIMMER UNTIL READY TO HEAT.

Ingredients:
Ingredients: PINTO BEANS, WATER, MONOSODIUM GLUTAMATE, SALT, DEHYDRATED ONION, SUGAR, SPICES, NATURAL FLAVORS, NATURAL SMOKE FLAVOR, CALCIUM DISODIUM EDTA (TO PRESERVE COLOR) AND CHICKEN FAT. MAY CONTAIN ALLERGENS: WHEAT (WHEAT GLUTEN), SOYBEANS (HYDROLYZED SOY PROTEIN) & PEANUTS.

Nutrition Facts
Serving Size141 g (0.5 cup)
Amount Per ServingCalories 120 Calories
Total Carbohydrate 26g 9%
Dietary Fiber 6g 24%
http://margaretholmes.com/products/seasoned-pinto-beans/

Wild Idea Buffalo Recipe of the Week – BUFFALO PICADILLO

January 17, 2018 at 6:27 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

This week’s Wild Idea Buffalo Recipe of the Week is – BUFFALO PICADILLO. Add a little Cuban flare to your Buffalo with this week’s recipe! It’s made using Wild Idea Ground Buffalo. And it’s loaded with Spices and served with Butternut Squash Spirals. You can find this recipe along with all the delicious and healthy recipes at the Wild Idea Buufalo website. Also at the site you’ll be able to order all the Wild Idea Products! Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

BUFFALO PICADILLO
This recipe makes eating well super easy. A favorite Cuban and Spanish “comfort food” dish, that has many variations. I tried a couple, with a hybrid of the two in mind, which is exactly where I landed. Traditionally served with rice, but served on butternut squash spirals it is phenomenal! Adjust spices to your liking – but you are going to love this dish!

Ingredients: (serves 6)

1 – pound Wild Idea Ground Buffalo
2 – tablespoons olive oil
1 – onion, chopped
1 – tablespoon ground cumin1 – teaspoon oregano
½ – teaspoon cardamom
¼ – teaspoon paprika
¼ – teaspoon cayenne pepper
½ – teaspoon allspice
½ – teaspoon cinnamon
1 – teaspoon salt
1 – teaspoon pepper
1 – green bell pepper, chopped
5 – garlic cloves, chopped
1 – cup of white wine
2 – cups crushed tomatoes
2 – bay leaves
1 – cup of stuffed Spanish olives, cut in half
1 – cup of raisins
chopped cilantro
butternut squash spirals

Preparation:

1 – In a sauté pan over medium high heat, heat 1 tablespoon of the olive oil. Add the onions and all of the dried spices. Stir to incorporate and sauté for about 5 minutes.
2 – Add the remaining tablespoon of olive oil and crumble in the ground buffalo. Using a spoon, break up the meat a bit more as it cooks. Cook for 5 minutes before adding the peppers (reserving ¼ of the chopped peppers to add later) and the garlic and stir to incorporate. Cook for an additional 5 minutes, or until meat is nicely browned.
3 – Add the wine, crushed tomatoes and bay leaves and stir to incorporate. Bring to full heat.
4 – Add the olives and the raisins, and stir to incorporate. Reduce heat to low, cover and simmer for 15 minutes.
5 – Remove cover and add remaining chopped bell peppers. Stir to incorporate and cook for 5 minutes.
6 – Serve over sautéed butternut squash spirals and garnish with chopped cilantro.
Note: I reserve some of the peppers, adding them toward the end, for texture and color, but it isn’t necessary.

https://wildideabuffalo.com/blogs/recipes/buffalo-picadillo

 

Wild Idea Buffalo – 5 LB. PREMIUM GROUND BUFFALO
Our 95% lean ground buffalo comes from steaks, chuck and round. An exceptional healthy, versatile and staple for an improved American diet. Grill-ready, or use in sauces, chili, soups, tacos or other ground meat dishes. This fantastic-tasting value pack will see you through weekday dinners and grill get-togethers.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/5-lb-ground-buffalo

Healthy Chicken Thigh Recipes

January 17, 2018 at 6:27 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Chicken Thigh Recipes. It’s winner, winner Chicken Thigh Dinners! Delicious and Healthy Chicken Thigh Recipes like; Charred Vegetable and Chicken Pitas with Garlic Mayo, Pressure-Cooker Chicken and Rice (Arroz con Pollo), and Cashew Butter Chicken Masala. Find these recipes and more all the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Chicken Thigh Recipes
Find healthy, delicious chicken thigh recipes including BBQ, baked and fried chicken thighs. Healthier recipes, from the food and nutrition experts at EatingWell.

Charred Vegetable and Chicken Pitas with Garlic Mayo
We love this healthy veggie and chicken recipe all bundled up in pita, but you can also serve it over brown rice, drizzled with the mayo sauce too……..

Pressure-Cooker Chicken and Rice (Arroz con Pollo)
Satisfy your Mexican-food craving with this healthy recipe. Just dump all your ingredients into an electric multicooker, such as the Instant Pot, in this easy recipe for flavorful arroz con pollo……….

Cashew Butter Chicken Masala
Butter or even heavy cream usually gives butter chicken its rich, satisfying quality. In this healthy version of a butter chicken recipe, cashew butter creates an equally luxurious texture. Chickpea flour thickens the sauce, but is optional if you don’t have it on hand. For weeknight speed, marinate the chicken ahead of time and you can have this dish on the table in about 30 minutes. Serve with steamed spinach and basmati rice………

* Click the link below to get all the Healthy Chicken Thigh Recipes
http://www.eatingwell.com/recipes/19160/ingredients/meat-poultry/chicken/thighs/

Soup Special of the Day!…….Winter Harvest Chili with Cheese

January 14, 2018 at 6:10 AM | Posted in chili, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Soup Special of the Day is Winter Harvest Chili with Cheese. Chili just seems to always taste better in the Fall and Winter Seasons. So this week’s recipe, Winter Harvest Chili with Cheese, is perfect for these cold and snowy Winter Days. Made with Onions, Leeks, Carrots, Celery, and more! You can find this recipe at the CooksRecipes website along with the many other delicious and healthy recipe! So check the Cooks site out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Winter Harvest Chili with Cheese
A wholesome and flavorful vegetarian chili recipe.

Recipe Ingredients:
2 tablespoons olive oil
1 1/2 cups finely diced white onion
1 1/2 cups finely diced leek
3 cups finely diced carrot
1 cup finely diced celery
1 cup finely diced red pepper
1 cup finely diced mushroom
4 cloves chopped garlic
1 tablespoon hot chili powder, Mexican style
2 teaspoons ground cumin
2 teaspoons coriander seeds
2 cinnamon sticks
Salt and pepper
1/2 cup raisins
2 cups chopped red tomato
1 1/2 cups green lentils
1 1/2 cups barley
3 cups vegetable stock
4 packages firm, well-drained premium tofu, cut into 1/4-inch pieces
1/2 cup Wisconsin cheese of your choice shredded: Pepato, White Cheddar, Smoked Gouda, Asiago or Monterey Jack with Salsa

Cooking Directions:
1 – Heat olive oil. Add all the vegetables and seasonings, including the cinnamon sticks. Cook lightly for five minutes. Season with salt and pepper.
2 – Add raisins, tomato, lentils, barley and stock. Simmer slowly until the lentils are cooked almost through. Remove cinnamon sticks.
3 – Serve sprinkled with cheese.

Makes 3 to 4 servings.
https://www.cooksrecipes.com/soup/winter_harvest_chili_with_cheese_recipe.html

Healthy Nacho Recipes

January 14, 2018 at 6:05 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Nacho Recipes. One of my favorite foods, Nachos! So here’s some Delicious and Healthy Nacho Recipes. Recipes like; Cauliflower Nachos, Chili-Cheese Nachos, and Tex-Mex Chili Nachos. Find this recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Nacho Recipes
Find mouthwatering lightened-up nacho recipes including ideas for both sweet and savory options. Go with traditional cheesy chili-topped chips, or try one of our genius swaps, like using cauliflower and sweet potatoes instead of tortilla chips, to save carbs and calories without sacrificing flavor.

Cauliflower Nachos
Indulge your nacho cravings with this healthy vegetarian nacho recipe that’s loaded with vegetables (thanks in part to roasted cauliflower standing in for chips) and protein-packed beans, and has a lot more fiber than traditional nachos. These baked cauliflower nachos, piled with guacamole, melty cheese, fresh pico de gallo and avocado, are great as an appetizer or could be eaten as a light dinner……..

Chili-Cheese Nachos
Make nachos a healthy dinner when you top them with an easy 30-minute chili. Serve this healthy recipe with sliced scallions, avocado, fresh tomatoes and sour cream, if desired……

Tex-Mex Chili Nachos
This healthy nacho recipe is a great way to use leftover chili. Serve these nachos as a game-day appetizer or for a hearty lunch. To make these nachos super-fast, skip layering each chip with the toppings and just pile everything onto a platter……..

* Click the link below to get all the Healthy Nacho Recipes
http://www.eatingwell.com/recipes/18187/appetizer/cheese/nachos/slideshow/healthy-nacho-recipes/

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Santé Bon Viveur

[Sonn-Tay Bonn Vee-Ver] Healthy Good Living: a blog about food, travel and nutrition science.

Dining with Donald

Donald on dining in and out

Truth in Palmyra

By Wally Fry

Northern Girl Kitchen

A Place Where Variety Meets The Kitchen...

Railroad Wife

...in Texas

The Pathless Woods

Pursuing life, untamed

Live to 110

with Wendy Myers

Leels Cooks

Nom Nom Nom

SIMPLY SERENE

My mission is to deliver scientifically-backed information on clean eating, gut health and natural wellness, inspiring a culture of healthy living that is SIMPLY SERENE.

luxlifefinn

All things food - home cooking recipes and fine dining reviews

olivesandfeta

Fresh and vibrant Mediterranean and Australian Inspired Cuisine.

Goddess Cooks

....unearthly delights to feed your soul!

Recipes by chefkreso

Cooking with imagination

TWENTY-FOUR CARAT

GENUINE INFORMATION ABOUT REAL THINGS

Moosmosis

Exploring an Arts & Sciences Education

The Throwback Chef

vintage recipes tried and shared