Kale and Potato Soup {recipe}

 

 

 



I found a recipe for Kale Mashed Potato here! I changed the recipe a little and made it into a soup. We had last night for our Meatless Monday! Yumm...

3 baking potatoes, peeled and sliced
sea salt

4 tablespoons coconut oil

4 cloves garlic, minced

1 bunch kale, large stems stripped and discarded, leaves chopped

1/2+ cup warm milk or cream

freshly ground black pepper

1/4 cup freshly grated Parmesan, for garnish (opt)

Put the potatoes in a large pot and cover with water or chicken broth. Add a pinch of salt (ommit if using chicken broth), two sprigs of fresh parsley and two bay leaves . Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender. Discard the parsley and bay leaves.

Heat two tablespoons of coconut oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.

Mash the potatoes with a potato masher or fork. For a creamier consistency, blend  half  of thye potatoes. Add the milk (or cream) a few big splashes at a time.  Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir.  Sprinkle with  scallions, Parmesan cheese, and shallots.

Variations:

•Use mashed white beans in place of the mashed potatoes.

•Add some sauteed or baked mushrooms (chopped).

Homemade Master Tonic {recipe}

The Master Tonic - A Natural Antibiotic

by Richard Schulze, University of Natural Healing Based on a tonic by John Christopher known as  "Plague Tonic". 

**Start this Procedure on the NEW Moon.

what you need:

*Raw Unfiltered Unbleached Non-distilled Apple Cider Vinegar (Bragg's or Spectrum Naturals).

*1 part fresh chopped garlic cloves

*1 part fresh chopped White Onion (or hottest onions)

*1 part fresh grated Ginger Root

*1 part fresh grated Horseradish Root

*1 part fresh chopped Cayenne Peppers or the hottest peppers available, i.e. habanero, African Bird, or Scotch Bonnets, etc.

Fill a glass jar 3/4 of the way full w/equal parts by volume (i.e. a cupful each) of the above fresh chopped and grated herbs. Then fill jar to the top with raw, unfiltered, unbleached, non-distilled apple cider vinegar. Close and shake vigorously and then top off the vinegar if necessary.

Let it sit until the FULL Moon (15-16 Days) or the NEXT New Moon (28-29 Days - OPTIMAL).

Shake it as MANY times during the day as possible.

Strain this mixture through an UNBLEACHED Coffee Filter.

Bottle and label. Store in a dark place, away from light. Make sure that when you make this tonic that you shake it every time you walk by it, a minimum of once per day. Remember that all the herbs and vegetables should be fresh (and organically grown if possible) and use dried herbs only in an emergency.

This tonic is extremely powerful because all the ingredients are fresh. It's power should not be underestimated. This formula is a modern day plague tonic and when added to an incurable routine it can cure the most chronic conditions and stubborn diseases. it stimulates maximum blood circulation, while putting the best detoxifying herbs into the blood. This formula is not just for the sniffles, it has helped to turn around the deadliest infections like some of the new mutated killer viruses that defy conventional antibiotics.

The dosage is 1/2 to 1 ounce, two or more times daily (1- 2 Tbs.). Gargle and swallow. (Don't dilute with water.)

For ordinary infections, 1 dropper full taken 5-6 times a day will deal with most conditions. It can be used during pregnancies, is safe for children (use smaller doses - 1 Tbs) and as a food is completely non-toxic.

Ingredient properties:

-Garlic  (anti-bacterial, anti-fungal, anti-viral, anti-parasitical)

-White Onion, or hottest onions available (similar properties to garlic)

-Ginger Root (increases circulation to the extremities)

-Horseradish Root (increases blood flow to the head)

-Cayenne Peppers, or the hottest peppers available, i.e. habanero, African Bird, -or Scotch Bonnets, etc. (a great blood stimulant).

You can use it daily, up to two tablespoons a day as an immune booster or take more if you’re not feeling well.

Getting Kids to Eat Their Vegetables

Eating plenty of veggies is important to a healthy diet. However, getting kids to eat vegetables is often difficult. Kids that are growing especially need to get the nutrition that are in vegetables and fruits, and even little toddlers need to get plenty of veggies in their diet. It can definitely be hard to get kids to eat their vegetables

There's always, at least, one kid that, no matter what you do, will NOT eat...

I have to tell you that I have three very distinct  (from each other) kids.

Kimberly, my oldest, LOVE salads. Greens, tomatoes... She is getting very a little picky these days, though. She is very skeptical to try new things! But still, I can say she is my best "healthy" eater.

Rebecca is very funny about food. She goes through "seasons". Sometimes she will eat everything, her veggies, salad, but then, something happen (I haven't figured out what - yet) and she won't eat anything! But she NEVER gives up her tomatoes! That she will eat as snack!!

Now Noah... This is another story... A sad one, I might add. I can't get this boy to eat anything! I've tried some different things, but he rathers starve than to eat veggies! It's funny and sad at the same time!

Last year, I went to a green smoothie class just to find out the solution to my problems - at least the "eat your vegetables" kind of problem!!

Green smoothies are greens  blended with fruits. It is actually very easy to cover up the flavor of the greens with the sweet fruits.

So needless to say I was more than happy when I got home and, enthusiasticlly, started making my green smothies every day, with the help of my wonderful not-anything green-eater son! I was quite shocked (the good shocked) when we finished our bright green smoothie and Noah drunk almost a quart just by himself!  He is the one the LOVES the smoothies the most!

So  that's the only way I can get Noah to "eat" greens! 

Does your kids like greens? How do you "make" them eat their veggies?

Green Smoothie Recipes


Base:

I use 40% greens and 60% fruit (adjust to taste)
Water (you can use rice milk, coconut milk or almond milk)
Ice
Banana or avocado (to make it creamy)
Agave (sweetener) to taste

For the greens I like kale, spinach and collard greens best, but you can use ANYTHING green; lettuce, arugula, beet tops, cabbage, radish greens, etc...

And I use whatever fruit I have at home. If you use berries the smoothie will be brownish red!!


Tropical Kale Smoothie


1 large ripe banana, peeled
10 kale leaves
1 cup pineapple, fresh
3 dates, pitted
1 cup mango, frozen
3 ice cubes
1 1/2 cup pure water

Pour the water and toss the banana, kale, pineapple, and dates into the blender. Blend. Then add the mango and ice. Blend again until smooth. Very Yummy! 1-2 servings

Melon Lettuce Smoothie


10 large leaves of romaine lettuce
2 cup ripe cantaloupe slices
1 cup strawberries
1/2 teaspoon agave (optional)
6 ice cubes

Add the cantaloupe, strawberries, lettuce, agave, ice into the blender in that order. Blend until completely smooth. Serves 1-2

Spinach Green Smoothie


1 large banana, ripe
1 cup mangoes, frozen
1/2 cup strawberries, frozen
5 oz spinach, fresh
1 1/2 cups pure water

Pour water in first. Then place the banana closest to the blade with the rest of the ingredients on top. Blend until smooth. Serves 1-2

Roasted Spring Vegetables {sort of like} Risotto

Ingredients


1 pound asparagus, cut into 2-inch lengths
2 cups whole baby carrots cut in lengthwise quarters
6 green onions, cut into 1-inch pieces
3 medium assorted peppers (yellow, red, green), cut into 1-inch strips
2 medium zucchini or yellow squash, cut into diagonal slices
1 cup halved fresh medium mushrooms
2 teaspoons chopped fresh rosemary leaves
3 1/2 cups  Vegetable Broth
1 tablespoon olive oil
1 1/3 cups uncooked Arborio rice
1/2 cup grated Parmesan cheese

Directions


1.Preheat oven to 425 degrees F. Spray 17x11-inch roasting pan with cooking spray.
2.Mix asparagus, carrots, onions, peppers, squash, mushrooms, rosemary and 1/4 cup broth in prepared pan.
3.Roast 20 minutes or until done, stirring once. Prepare risotto while the vegetables are roasting.
4.Heat oil in saucepot. Add rice. Cook and stir for 2 minutes Add 1/2 cup broth and cook until broth is absorbed. Add remaining broth, 1/2 cup at a time, stirring until all broth is absorbed before adding more. (Total cooking time: 25 minutes)
5.Add vegetables and cheese. Heat through. Serve immediately.

I made this last night and it was D.E.L.I.C.I.O.U.S! I used basmati brown rice instead of arborio rice and ommited the cheese. So it wasn't creamy (risotto like) at all. So if you want the traditional risotto texture, use arborio!

Honey cupcakes {recipe}

I really don't like buttercream frosting, so when I came across this recipe, I new I had to try... I made some for Kimmy's Baptism and it was such a hit!!! Hope you enjoy...

Honey Cupcakes


½ cup unsalted butter, at room temperature
¾ cup granulated sugar
1/3 cup creamed honey
¾ cup whole milk
1 tsp vanilla extract
1 egg
2 cups self rising flour

Preheat oven to 350F.


In a stand mixer using the paddle attachment, cream together the butter, sugar, and honey. Beat for about 3 minutes, until light and fluffy.

Beat in egg, scrape down sides after blended. Add in vanilla and beat for another 30 seconds.
Starting with the flour first, alternate between flour and milk, ending with flour. So 1/3 of flour, ½ of milk, 1/3 of flour, ½ milk, 1/3 flour.

Blend until fully combined.

Fill cupcake pan  2/3 of the way full with batter. Fill until all batter is used.

Bake for 20-22 minutes.

Remove from oven and let cool for 5 minutes in pan. Then remove from pan and place on a wire rack to finish cooling. Cool completely before frosting.

Honey Buttercream Frosting

1 cup unsalted butter, at room temperature
1/3 cup honey plus 2 TBSP
4-5 cups powdered sugar
milk as needed for thinning out frosting
In a stand mixer using the paddle attachment, cream together the butter and the honey for 2 minutes. Add 2 cups of the powdered sugar .

Start on low speed on the mixer, beat until smooth and creamy, about 3-5 minutes.

Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.

Use milk to thin out frosting to reach desired consistency.

To assemble cupcakes:

Take cooled cupcake. Place frosting in a piping bag. Starting at one end pipe in a circle, continuing around and around until you form a beehive shape.

Dip top of cupcake into crushed Peanut Butter Crunch Candy.  If you can’t find it, crushed up Butterfinger or crushed up peanut brittle would work nicely as well.

Easy Microwave Chocolate Cake in a MUG!

This is a quick and easy chocolate cake you can cook in the microwave in less than THREE minutes. And it tastes great. Really!

Is perfect for an after school treat or for those crazy midnight CRAVINGS...

Here is what you'll need:

Ingredients

1 egg
4 tablespoons milk
3 tablespoons oil
2 tablespoons cocoa (I use Nesquik)
4 tablespoons sugar
4 tablespoons flour
1 teaspoon baking powder

Directions

In a mug that holds at least 12 oz., combine all the ingredients; blend together with a fork until smooth.

Cook in the microwave on high for 3 minutes. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the mug with a plate and turn mug and plate upside down so the cake falls onto the plate.

Chocolate ganache.

2 tablespoons milk
1 teasppoon butter
2 tablespoons sugar
3 tablespoons cocoa

Cook in the microwave on high for 30 sec.

Pour over and enjoy!!

You can substitute the ganache for frosting.

Beef-Stuffed Zucchini

I made this a few times already and everybody here loves it! Super easy and fast!

Here is what you will need:

4 medium zucchini

1 pound ground beef

1/2 cup chopped onion

1 egg

3/4 cup marinara or spaghetti sauce (can add bbq sauce instead)

1/4 cup seasoned bread crumbs

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup parmesan cheese

1/2 cup (2 oz) shredded Montrey Jack cheese

Addicional marina or spaghetti sauce.

Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.

  

   

Place shells in an ungreased 9X13 microwave-safe dish. This time I used my super practical microwave steam pan. If using the 9x13 pan, turn off microwave turntable setting. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from heat; stir in egg, marinara sauce, bread crumbs, salt, pepper and cheese.

Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with the Monterey Jack cheese. Microwave 3-4 minutes longer and zucchini are tender. Serve with additional marinara sauce.

Yumm Yumm!!

What's for dinner?

Ok... So most everybody that knows me, know that cooking is not what I love to do! Actually, I cook only for surviving matters ;0)

Well, maybe is NOT that bad, but between cooking and cleaning, I rather clean (see how bad?)!

Last summer I started a new Relief Society group in my ward - a Recipe Exchange Group. It's very fun! Every month we have a 'theme', last month was desserts - yumm.

That is (kinda) helping me get excited to try new recipes. Tonight I made a soup that one sister shared the recipe in one of the meetings and it is the Zuppa Toscana (the yummy one with sausage and kale) from Olive Garden.

Even my picky eaters liked. Becca had five times!! Anyways, I want to share the recipe. It can be changed to taste...

Zuppa Toscana

1 lb. italian sausage (use half mild/half hot or all hot if you like spicy)
1 large onion (diced)
10 slices bacon (I used MUCH less)
2 tsp. garlic
5 cups water
5 cups milk
5 cubes chicken bouillon
1 cup heavy cream
5 red potatoes (cubed or sliced)
2-3 cups kale

Brown the sausage and the bacon. Remove from heat and let it sit on a paper towel (to absorb the fat).
Cook the onion and garlic, reserve.
Bring the water, milk and the bouillons to a broil and add the potatoes (my soup boiled over and made a mess! i think it was because of the milk, so next time i will either add the milk latter or watch REALLY close!)
When the potatoes are done, add the heavy cream, the meat, onions and the chopped kale. Cook for about five more minutes and voila!

Buon appetito!!!