Posts tagged ‘recipe’

May 24, 2013

Recipe: Ginger Tea In Crockpot

Ginger Tea In Crock Pot

Okay, okay so you might be saying “Uhhhh, that ginger looks a lot more like apples than ginger.” And you are right… well, sorta. Technically, I made Apple Ginger Tea but I just threw the apples in because my kids didn’t eat the other half of the Fuji apple I cut for them. It works with or without apple slices!

The main reason I wanted to make my ginger tea in the crockpot was because I kept having to babysit it on the stovetop, I had several boil-overs on accident, and I was losing all of the water because it kept reducing! So, I figured, give it a go in the crock pot! It keeps all the water in there, and I can even leave while it “cooks”. It worked out great! I’m trying to have a cup of ginger tea every day for a month to see if it helps with the inflammation in my hip.

Ginger Tea In The Crockpot

  • 4 cups/1 Liter water, heated to boiling
  • 2 “knobs” of ginger (see the pic below)
  • optional 1/2 Fuji apple, sliced with peels ON
  • optional 1-2 teaspoons honey, to taste
  • optional 1-2 teaspoons lime juice, to taste

Instructions

  1. While you work, heat water to boiling.
  2. Peel the ginger and then “peel-shred” it into the crock pot. (I just use the vegetable peeler and make thin slices of the ginger to get more bang for my buck.)
  3. Add in the apples if you want and then pour in the boiling water.
  4. Cook on HIGH for 3-4 hours.
  5. Pour through a sieve (or, like me, just ladel it into your teavana tea maker to strain it) and then add in honey and lime juice.

Okay, since I could never figure out in recipes what a “knob” of ginger was supposed to be (is it just part of it or the whole thing?) I decided to take a picture of the ginger I used next to a quarter so that you could see exactly what I used. Use more for a stronger tea if you’d like!

Ginger Tea In Crock Pot

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May 4, 2013

Recipe: Build A Perfect Salad

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I don’t know an.y.thing. about nutrition and so whenever I make a discovery I assume that probably everyone else out there that is even remotely nutritionally focused knows about it. And this is one of those things.

However, I have learned that there are actually quite a lot of “I don’t know an.y.thing. about nutrition” people out there with me. So, if you are a nutrition junkie, feel free to say “Wow – I’m so happy that she has learned this since I have used this trick my entire life!” and if you are a nutrition newbie, then feel free to say, “Wow – I’m so happy that she has learned this since I have never thought of doing that!”

Here ya go.

Build A Perfect Salad

(for two salads)

Ingredients

When choosing your ingredients… think about colors. It’s amazing how easy it is to get a variety of nutrients when you simply vary color. Plus, to me, a pretty salad is always immediately more appetizing than all green. So, if you have a green celery… then choose a bright orange carrot. Or if you have a red tomato, choose a yellow bell pepper to compliment it.

  • 2 large carrots
  • 2 large celery stalks
  • 10-15 salad tomatoes
  • 1/4 cup peanuts, chopped
  • 1 can dark red kidney beans, drained and rinsed
  • fresh oregano (or other herb or optional)
  • feta cheese, optional
  • lettuce
  • salad dressing

Instructions (I put my “commentary” in italics!)

1. Get out your two salad bowls, cutting board, knife, and all your veggies.

2. Start out with chopping up the carrots, celery, and halving the tomatoes. As you go you’ll see how the bowl really fills up with the “good stuff”. If you realize that you’ve got way too much of a particular ingredient just put the extra in a tupperware for tomorrow.

3. Add in your peanuts, kidney beans, oregano, and feta and mix everything together. That’s right… no lettuce yet!Just look at how full your bowl is of all the good roughage with all the good nutrients… too many of our salads are filled with 80% LEAVES because that’s what we put in first… but I think that’s part of the reason that we all get so burned out on them!

4. So, NOW, add your leaves (aka: lettuce) and some dressing.

5. This step is negotiable, but I always chop-mix my salad at this point. I like to do it because it is a good way to really mix everything together, plus I have terrible TMJ and so my bites have to be pretty small. You can chop-mix it by dumping it all out on a cutting board, but that is a mess and a half. Or you can get a good serrated knife (like a steak knife) and a fork and just cut it up a lot. OR, you can do my favorite method and get a pair of these salad choppers which I use for tons of stuff.

Okay, so it’s not like some kind of phenomenal life altering recipe… it’s more of a method. But it’s gotten me to build and eat more substantial salads instead of a bowl full of mainly leaves.

{My bowls before the leaves}

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April 30, 2013

Day 476: Smoothie Queen

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Several weeks ago, I was getting ready to go to Sam’s to get our monthly load of cashews, shredded cheese, almond milk, coffee, and diapers. Ya know, the necessities. Well my man walks up to me and hands me a hundy (a $100 bill… his Christmas money, I believe) and tells me to go get a Ninja blender.

I know, right?!?!? How awesome was THAT?

After he watched that documentary, Fat, Sick, and Nearly Dead, we tried multiple times to juice but the clean up is so laborious that we only managed to last a few times. I started thinking that maybe the Ninja would be more along the lines of what would work for us since it is basically a “blend, rinse, go” kind of deal. And I thought that it would be a good birthday present for him (back in February) but alas, I figured that being such an avid musician he would probably prefer the iTrack that he asked for, like, two days before Christmas when I had already bought him all of his gifts. So, my parents got that for him for his birthday instead of a Ninja.

Perfect for him. {Sigh.} for me.

Anyway, I guess I couldn’t stop talking about it so he wanted to get one for me. But since we only have one car he wasn’t able to ever get out and surprise me. Every time he leaves I’m all Where ya going? Why? Cause we need more milk. Are you going to the store and can get some milk? Uhhhhh, sure.

Surprise… ruined. So, he figured it was just easier to let me go and get it and pick out just what I wanted.

So. sweet.
So. smart. (The whole “pick out whatcha want” thing!)

And I started making us smoothies in the morning. Truth be told, I’m not much of a breakfast eater.

Wait. Hold that. I’m a HUGE breakfast eater.

THAT’S the problem.

eggs. bacon. biscuits. pancakes. waffles. gravy. hash browns. parfait. sausage. fruit. cheesy grits. orange juice. sweet rolls. muffins. coffee.

It’s all golden. I love it. Love it ALL.

Not a good situation for a glutton.

So, breakfast is usually something kind of low-key for me… granola. fruit. yogurt. grits if I’m going crazy. oatmeal if I’m desperate.

BUT NOW… I’m the smoothie queen! I love the things! And I would love to post a bunch of recipes for you, but so far this is what all my recipes would be….

Lazy Woman’s Quick and Easy Breakfast Smoothie

Ingredients

  • Bag of mixed frozen fruit
  • 1/4 to 1/2 cup Water or Almond Milk

Instructions

  1. Dump some frozen fruit in a big cereal bowl and defrost just a bit in the microwave for 30-45 seconds on 30% power.
  2. Dump it in the Ninja with a little bit of water or almond milk.
  3. Blend.

It’s just good… tastes like getting a dessert for… BREAKFAST.

But instead it’s ACTUALLY like eating a bowl of fruit for breakfast… a big bowl.

AND since I prefer to put in water or almond milk instead of juice it keeps the calories or sugar or whatever lower (I’m assuming… since I don’t count or track any of that stuff!)

Win. WIN. WIN!

Okay, so I hate to say that I have zero spiritual connection for this one… I dunno, I guess I’ll just throw this one out there for ya as an extra.

Then the way you live will always honor and please the Lord, and your lives will produce every kind of good fruit. All the while, you will grow as you learn to know God better and better. Colossians 1:10

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November 13, 2012

Recipe: Enchilada Bean And Chips Crock Pot “Bake”

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This is one of the first recipes that I have ever made-up on my own, so I’ll admit that I had my fingers crossed hoping all day that it would be good! And it wassssssssss!!!

With this one, remember… just because it’s “vegetarian” (if you use two cream of celerys) that doesn’t mean we should super-chow on it. Eat when you’re hungry… until you are satisfied. Then stop. I’d even recommend serving yourself a bowl/plate of it and then immediately putting the rest of it in tupperware and in the fridge. Maybe make yourself a fruit salad to go with it… eat half of the fruit salad ahead of time and then the other half, if you are still hungry, after you finish the enchilada bake. Not trying to be preachy… more so just reminding myself of this for the next time I pull up this recipe to make! It’s always a good reminder for me of how to move away from gluttony!

Enchilada Bean And Chips Crock Pot “Bake”

Ingredients

  • 1 can (10 3/4 oz) cream of chicken soup*
  • 1 can (10 3/4 oz) cream of celery soup
  • 1 can (4 oz) chopped green chiles
  • 10 oz reduced-fat sour cream
  • 3-4 Tablespoons Frank’s Red Hot Cayenne Pepper Sauce
  • 1 1/2 teaspoons ground cumin
  • 1/2 bag of white corn (or similar) tortilla chips
  • 1 cup frozen corn
  • 1 can (16 oz) red kidney beans, rinsed
  • 1 can (15 oz) black beans, rinsed
  • 2 cups finely shredded colby jack cheese (or similar)

Instructions

  1. In a large bowl combine: cream of chicken, cream of celery, green chiles, sour cream, hot sauce, and cumin.
  2. Crush a few handfuls of tortilla chips and spread over the bottom of the crock pot.
  3. Grab a handful of the verrrrry cold corn and “sprinkle” it on top of the crushed chips.
  4. Place a layer of black beans and kidney beans.
  5. Spread a layer of the soup mixture.
  6. Over the soup mixture, place a layer of shredded cheese.
  7. Repeat the layers again. (I repeated them twice… it might vary based on the size of your crock pot)
  8. End with a layer of chips.
  9. Cooking options: Low for 4-5 hours or on high for 2-3 hours (but you run a bit of a risk of your sour cream separating if you do this)

*Here you have the “easy/convenient” version, but you could totally make your own cream of chicken/celery, make your own tortilla chips, use fresh chopped green chiles, fresh corn, and cook your own black beans and kidney beans. Honestly, I hope to be able to do that someday but I’m not much of a cook, I don’t really enjoy cooking as some do, and I’m not good enough of a time manager to do all that with my toddler and preschooler with me!

And a quick shout out to this flavor combo… Frank’s Red Hot Sauce with ground cumin is uh.maz.ing. I use it in our black bean soup (which is double uh.maz.ing.) and now I use it in anything Mexicanish.

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