Recipe of the Week: Creamy Wild Rice Soup with Rosemary Focaccia Bread

A few weekends ago we went to visit our friends the VanderMeulens. In addition to taking us to a fabulous Gouda Cheese Farm, Jen also made us a memorable Sunday supper with this hearty wild rice soup. My hubby who is always spewing health and nutrition tidbits started rattling off some of the benefits of wild rice. If you've been reading our blog for any length of time we are crazy about celebrating food created by God that helps our bodies better than any medicine.

Did you know wild rice really isn't rice at all?  Sounds weird but it's actually long-grain marsh grass seed. Wild rice is packed with nutrients and protein. It's especially high in zinc, which is vital for healthy skin, cell growth, sexual and reproductive function, a strong immune system, and blood sugar regulation.

Truth be told, I've been searching out ways to incorporate "wild rice." So far I've only been able to use it in a Thanksgiving Stuffing recipe by Bobby Flay that  has become tradition at our house. I was grateful for Jen's recipe, which I tweaked a little bit to make it my own. The inspiring part about this soup is that it is thick, stick-to-your-insides hearty. It's perfect for those cold winter months but could be served up anytime of the year. I added sausage to my version because I happened to have a package of my favorite Trader Joe's Mango Chicken Sausage in the fridge. (Also, my dad, Mr. Carnivore himself, was coming to dinner so I thought this was an even better way to lure him to love wild rice.) You could choose to make it vegetarian or add the meat.

I am my Italian mother's daughter and I do believe every great meal needs to be accompanied by really amazing bread. I've been tweaking this focaccia bread recipe over the last several months - trying out different flours, playing with yeast and herbs. Let's be real: yeast is finicky and bread making can be tough. I've discovered that if my yeast/warm water/flour mixture doesn't literally bubble over the glass cup within 10 minutes than the yeast is not in good condition. It's worth throwing it out and starting over. Slowly but surely I'm starting to get the hang of it. There is something truly magical about watching the yeast bubble, adding the ingredients, kneading it (or putting my Kitchenaid to the hard work), letting it rise and bake. The rich smell of bread just permeates the house.

My hubby's secret dream is that we would buy a bread mill and grind our own flour and bake our sandwich bread every week. However, we don't have the moolah for a mill or a bread machine and I'm not quite there. I tell him to make a Trader Joe's run. In the meantime though, I will make an occasional loaf and this is my go-to recipe for company or family.

Creamy Wild Rice & Sausage Soup

Ingredients:
-2 tablespoons olive oil
-1 yellow pepper, chopped
-1 red or orange pepper, chopped
-1 large onion, chopped
-1 1/2 cups carrots, chopped
-1 cup celery (about 3 stalks), chopped
-2 cloves garlic, minced
-1 teaspoon dried thyme
-1 teaspoon chili powder
-2 teaspoons sea salt
-1 bay leaf
-8 cups chicken broth or water
-1 cup wild rice
-1/4 cup organic butter
-1/4 cup flour
-2 cups whole milk
-1 package Trader Joe's Mango Chicken Sausage (or other pre-cooked sausage of your choice)
-1/4 teaspoon red pepper flakes (optional if you want to kick it up a notch)

1. In a large soup pot, heat oil. Chop vegetables.
2. Sweat peppers, onions, carrots, celery and garlic in the pot for about 10 minutes.
3. Add spices: thyme, chili powder, sea salt, bay leaf. 
4. Add chicken broth or water and simmer for 15 minutes.
5. Add rice and simmer on low, covered for 45 minutes.
6. In a separate sauce pan, melt butter and stir in flour. Whisk together 3-4 minutes until a paste forms. Add milk. Allow to bubble cooking until it thickens.
7. Add roux or flour mixture to large soup pot. Cook additional 10 minutes until soup is thick and creamy.
8. Cut up sausage into bite-sized chunks. Stir into soup.
9. Add red pepper flakes to taste.

Makes 10 servings.



Rosemary Focaccia Bread

Ingredients:
-1 package or 2 tablespoons yeast
-4 cups flour, divided (I prefer all purpose, unbleached, unbromated like Bob's Red Mill or Trader Joe's brand; could use 1/2 cup whole wheat pastry flour if you want to do a mix)
-1/2 cup lukewarm water

-1 cup water
-3 1/2 teaspoons sea salt, divided
-2 tablespoons organic sugar or honey
-1 tablespoon rosemary sprigs

-1/4 cup extra-virgin olive oil + 2 tablespoons extra for brushing

1. Mix together yeast, 1/2 cup flour and 1/2 cup lukewarm water in a bowl or glass measuring cup. Be careful not to get water to hot or it will kill the yeast. Set aside for 10 minutes until the mixture begins to bubble up.

2. Meanwhile, measure 3 1/2 cups flour, sea salt and sugar into a large bowl. (If using a Kitchenaid mixture, attach dough hook.)

3. Pour olive oil and yeast mixture into the flour mixture. Add additional cup of water. Stir together. 

4. Knead for approximately 10 minutes or until dough is smooth. Add flour if it appears sticky.

5. Cover in an oiled bowl and let rise in a warm place until doubled in volume, about 1 hour.

6. Position a rack on the bottom third of your oven and place a pizza stone on the rack. Heat oven to 400 degrees.

7. Punch down the dough and turn out onto a floured surface. Roll out into a large circle about 1-inch thick. Place on top of pizza stone. Brush with olive oil. Sprinkle rosemary on top along with 1/2 teaspoon sea salt.

8. Bake on the stone until golden and crisp approximately 15-20 minutes.

Recipe of the Week: Cauliflower Potato Cheese Soup

This past weekend we piled our girls in the car and headed north to visit three different families of friends. One of our excursions included the Oakdale Gouda Cheese Farm with the VanderMeulens. This place is the real deal with delectable cheeses handmade by Dutch immigrants. We came home with a 2-pound glorious wheel of basil gouda cheese.

My kids are cheese monsters. They would eat cheese all day long if I let them. I'm not sure if it's their Italian blood or if mama has modeled that one for them. That said, we are careful about too much cheese intake. We regard it as a special treat at our house for cost and health reasons.

I learned a good lesson during The New Year's Pantry Challenge that sometimes making the cheese a garnish is a great way to save money and show off the "special" ingredient. My Potato-Corn Chowder employs the same technique. I love easy soups when the weather is cold and you need something hearty to warm your insides.

This cauliflower soup was inspired by the beautiful heads of cauliflower at our local market, and, of course, the wheel of gouda cheese. Bon Appetit!

Cauliflower Potato Cheese Soup

Ingredients:
-2 tablespoons olive oil
-4 cloves garlic, minced
-1 small head of cauliflower, chopped
-6 small potatoes
-2 carrots, chopped
-4 cups water or chicken stock
-1 tablespoon dried or fresh parsley, chopped
-1/2 teaspoon sea salt
-1/2 teaspoon black pepper
-1/2 teaspoon celery seed
-1/8 teaspoon pepper flakes, optional
-2 tablespoons flour
-2 cups milk or cream
-1 cup gouda cheese, shredded (You might use another hard cheese like parmesan.)
-4-5 stalks green onions, chopped for garnish

1. Add oil to a large stock pot. When oil is heated add, garlic and stir until fragrant.
2. Saute or sweat the cauliflower, potatoes and carrots in the oil until they are slightly brown and tender.
3. Add the water or chicken stock.
4. Add spices: parsley, sea salt, black pepper, celery seed, red pepper flakes.
5. Allow to simmer about 20 minutes until vegetables are very soft. Meanwhile, mix flour and milk in a separate measuring cup or bowl.
6. Add milk and flour mixture to soup. Continue cooking for about 10 more minutes until soup begins to thicken.
7. Serve in bowls with cheese grated on top as garnish. Another colorful garnish would be chopped green onions.

New Year's Pantry Challenge, The name of the game is flexibility, Day 8

Today's Menu:

Breakfast:
Fruit Smoothie (Persimmon, Orange Juice, Raw Milk, Kiwi, Flaxseed)
Leftover french toast
Scrambled eggs

Lunch:
Wheat Berry Salad
Sliced Apple
Sourdough Toast
Hard-boiled Eggs

Snacks:
Raisins

Dinner:
Sweet Potato Fries
Sourdough Toast with Marinara & Ricotta Cheese
Sliced Oranges
Chocolate Truffle Peppermint Cookies

It's kind of funny that I wrote about my Meal Plan yesterday because today I already rearranged my plan. I guess that's why it's important to have wiggle room; life happens. Tonight I had my Writer's Group, which meets once a month. Our family was invited to a Monday Night Football party as well. I sent Ericlee and the girls to the football fiesta with Sweet Potato Fries (since they were to bring finger foods to share). Meanwhile, I ditched my plan to make Potato-Cheese Soup and opted for a simple sandwich with leftover marinara sauce and ricotta cheese I had in the fridge. This afforded me some extra time to work on my writing and bake some cookies for the ladies in my group. (Yeah, I know Christmas is over but my tree is still up and I needed one last hurrah.)

I decided to work on the Potato-Cheese Soup tonight before bed so it would be ready for lunch tomorrow when our friends the Toslands are coming over. The winter months are a perfect time for experimenting with soups and chilis; they also make great leftover for lunches throughout the week. I scored a bag of potatoes at Fresh & Easy a few weeks ago for 33 cents. Yep, you read that right. I'm all about the deal.

I have a fabulous recipe for Potato Cheese Soup that my friend gave me years ago. It's something like what they serve at Marie Callender's restaurant. As I looked over the recipe, I realized I didn't have the chicken broth it called for, and I didn't want to use the 16 oz. of cheese it required. (My girls are little mice and I have to ration out my cheese this week.) I decided it was time to make my own Potato Soup Recipe with the ingredients in the pantry. A creamy, chowder-like soup sounded like the perfect comfort food for a cold winter's afternoon.

If you're the type who likes to follow a recipe line by line, here you go. Otherwise, you can review the basic idea and use what's in your pantry or winter garden. I can imagine leeks or chopped kale or even sweet potatoes adding something interesting to this recipe. Unfortunately, I didn't have any of those. I chose to make the cheese my soup's garnish so I didn't have to use up expensive cheese but still got that comfort-food-melty-goodness on top. (My girls were fooled.) Enjoy the journey.

Potato-Corn Chowder

Ingredients:
-2 tablespoons olive oil
-1 large yellow onion, sliced
-6 cups or about 3 lbs. russet potatoes, cubed
-1 purple carrot, chopped
-1 orange carrot, chopped
-1 teaspoon paprika
-2 teaspoons salt
-1 teaspoon black pepper
-1 teaspoon celery seed
-2 tablespoons dried parsley
-3 cups water
-4 cups milk
-4 tablespoons whole wheat pastry flour
-1 15-oz. can corn or 2 cups fresh or frozen corn

Garnish:
1/2 cup green onions, chopped
1/2 cup Monterey Jack cheese, grated

1. Saute onions in 2 tablespoons olive oil.
2. Add potatoes and carrots. Sweat in pot about 15 minutes.
3. When vegetables are tender, add water and spices (paprika, salt, pepper, celery seed, parsley).
4. Bring to a boil.
5. Meanwhile, stir together flour and milk. Add to soup pot and boil 5 minutes.
6. Lower heat and simmer until liquid thickens. Add corn.
7. Serve with garnishes sprinkled on top.

Recipe of the Week: Dorina's New & Improved Tortilla Soup

There's something about pureed soups that warms my soul. Tortilla soup is a recipe that comes in many versions and deserves to be passed around. This is a more updated version of my Tortilla soup posted in 2008. The original was created about 8 years ago and our family has changed up our diet pretty significantly since then. I've reduced the salt and substituted for some more healthy ingredients. Feel free to make your own modifications according to your family's needs. We've passed on the recipe to many other families and it seems to be a universal fave. I always make a double batch and freeze some for lunches or to share with friends. This tortilla soup is a thicker pureed version compared to the broth-based version a lot of restaurants serve. If you have problems with dairy, skip the sour cream and you have a hearty, dairy-free meal.

Ingredients:
4 tablespoons olive oil
2 organic boneless chicken breasts,
1/2 jalapeno, minced (1/4 teaspoon crushed red pepper flakes)
6 organic corn tortillas (7”)
1 medium white onion, chopped
2 garlic cloves, minced
4 cups fresh sweet corn (or 2 - 16 oz. cans of organic white corn or 1 bag frozen organic sweet corn)
5 Roma tomatoes, chopped (or 1 - 28 oz. can chopped organic tomatoes)
1/3 cup organic tomato paste
2 1/2 teaspoons ground cumin
2 teaspoons kosher salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder
3 cups water
1 quart organic chicken stock

Garnishes:
Sour cream
5 corn tortillas cut in strips (or substitute organic tortilla chips crumbled into pieces)
2 cups shredded sharp cheddar cheese
1/2 cup fresh cilantro

Directions:

1. Heat 1 tablespoon olive oil in large Dutch oven-type pot. Cut chicken breasts into small bite-sized pieces. Sprinkle with minced jalapeno or crushed red pepper. Sauté in pot.

2. Chop onion. Add to pot and sauté until onions are translucent.

3. Meanwhile, add three tablespoons oil to a large frying pan. Cut tortillas into one-inch strips. Add half the tortilla strips to the soup pot with the chicken. (This gives the soup a thicker base when it's pureed.) Brown the other half of the tortilla strips in the frying pan for garnish. (Fry until crispy and dry on paper towels.)
4. Add garlic and jalapenos/red pepper (depending on how spicy you like it) to soup pot. Add two cups corn and tomatoes to pot. Mix.

5. Add spices: cumin, salt, black pepper and chili pepper. Add tomato paste.

6. Finally, add 3 cups water and 1 quart chicken stock. Stir ingredients together well.

7. Bring soup to a boil for 5 minutes. Remove from heat. Using an immersion blender (or transferring to regular blender) and puree the soup. (You can skip this step if you prefer a chunky soup.)

8. Allow soup to continue cooking at a low heat for 10 minutes. Continue to puree until large chunks of chicken and tomatoes are blended into the soup.

9. At this point, you can decide about the consistency. If you like a thicker soup, leave as is and allow to cook longer. If you want to thin out the soup add 1/2 cup water until you are satisfied with the consistency.

10. Add two remaining cups of corn to pot, stir and serve.

11. Put garnishes in separate bowls. Allow your guest or family to add garnishes their soup themselves for fun or you can do it and wow them with the presentation.

Recipe of the Week: Split Pea & Chicken Sausage Soup

I'm the kid who hated peas when I was little. The mushy texture and green color just turned me off. But just because I hated them as a kid doesn't mean I have to hate them now. Our taste buds change multiple times throughout our lives so it's good to keep trying foods.

My friend Stacie made a batch of Split Pea Soup a few weeks ago for our Playgroup. She did it in the crockpot and it turned out fabulous. She threw in diced potatoes and some other fresh produce she had on hand. I couldn't stop eating that stuff! Yes, that's right, the pea-hating me was hogging all the Pea Soup. I decided it was time to do some experiementing on my own. The following recipe was the result. My daughter and hubby were fighting me for the last bowl.

I made this version on the stove top but you could try it in the crockpot if that's easier for you. I just needed mine done in a hurry. Do you have a spin on Split Pea Soup? Please share in the comment section.

Split Pea & Chicken Sausage Soup

Ingredients:
1 tablespoon olive oil
1 red onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1 teaspoon fresh ginger, minced
32 oz. cage-free, organic chicken broth
2 cups dried green split peas
32 oz. water
1 teaspoon cumin
1 teaspoon sea salt
1 teaspoon dried basil
1 12-oz. package chicken sausage, chopped into bite-sized pieces (I chose a Spicy Andouille Sausage from Trader Joe's but you can decide what variety suits your taste.)

Serves: 4-6

Directions:
1. Add olive oil to small pot/saucepan and turn to medium-high heat.
2. Saute onion, celery, garlic and ginger in olive oil until onions turn translucent and celery is softened.
3. Add chicken broth, split peas, cumin, basil, salt and water. Bring to a boil for 5 minutes.
4. Lower heat to simmer soup for 30 minutes until most of the liquid is gone. Meanwhile, saute chopped chicken sausage in a separate frying pan.
5. When soup is desired consistency (add water if too thick), stir in sausage. Serve.

Turkey Leftovers: So Many Options, So Many Choices

The big Turkey Day is coming and it's time to rev up those menus. I've been perusing food magazines and recipe files for weeks for new healthy spins on the traditional Thanksgiving dishes. But to be honest my fave part of this holiday is not the Thanksgiving meal at all; it's what I get to create with all the lovely leftovers. Since some of you will probably be shopping and making your menus in the next few days, consider a few extra ingredients for these "Luscious Leftover" dishes.

Last year, we turned our leftover turkey and veggies into Turkey-Lime Tortilla Soup. Don't throw that turkey carcass away. I know, I know, some of you are flinching because I just said the word carcass. Making turkey stock isn't as hard as you think. It's basically throwing all the bones from the turkey carving into a pot and adding a few spices. This is a great money-saving tip as well. If the turkey-lime flavors are not your style, you can use the turkey stock for any of your favorite soups.

This year I want to try out a Turkey Pot Pie and a White Bean Turkey Chili. Both of these are great opportunities to use leftover turkey and fresh vegetables with a healthy twist. I've been working up this pot pie recipe for a few weeks now. I love homemade crust. This whole wheat crust is great during winter when oranges are in season. If you want to save time, pick up some ready-made pie crusts from the freezer section at Trader Joe's or Whole Foods. The key to this pie is using the vegetables and ingredients that are in season. For winter, broccoli, potatoes and carrots are a great choice. In summer, try corn or zuchinni. In spring, break out the fresh peas or asparagus.

Leftover Thanksgiving Turkey Pot Pie

Ingredients:

Crust: (Best if made ahead; should be enough for two pie crusts or the top & bottom of an 8x8 Pyrex dish for pot pie)
-2 1/2 cups whole wheat pastry flour
-1/2 teaspoon salt
-1 cup + 1/2 tablespoon organic butter
-2 teaspoons grated orange peel
-1/4 cup cold orange juice
-1 tablespoon cold water

Filling:
-1/3 cup organic butter
-1/2 cup whole wheat pastry flour
-1 teaspoon salt
-1/4 teaspoon black pepper
-1/2 teaspoon paprika
-1/4 teaspoon chipotle powder (or chili powder or red pepper flakes, depending on how much spice you desire)
-1 teaspoon parsley
-1 3/4 cups organic cage-free chicken broth
-2/3 cup raw milk
-1/2 cup onions, chopped
-2 garlic cloves, minced
-2 cups turkey or chicken, shredded and cooked
-1 cup carrots (or diced potatoes or corn), chopped
-1 cup broccoli, chopped (or peas)
-1/2 cup cheddar cheese, shredded

Directions:

1. Prepare pie crusts. If making the homemade crust, measure out flour and salt. Cut butter into dry mixture and use pastry blender or large fork to blend until forms pea-sized balls.
2. Add orange peel, water and orange juice and mix together until dough can be formed into two large discs. Cover with plastic wrap and refrigerate.
3. Chop and prepare all vegetables.
4. Heat oven to 425 degrees.
5. Melt butter in saucepan over medium heat. Stir in flour, onion, garlic, salt and pepper. Stir in paprika, chipotle pepper and parsley. Cook until mixture bubbles (approximately 2-3 minutes).
6. Stir in broth and milk. Heat to boiling and stir continuously for one minute.
7. Stir in turkey, cheese and vegetables. Remove from heat.
8. Roll out pie crusts into shape of your pot pie dish. (I like to use an 8x8 pyrex but you can use a round, deep pie dish or double the recipe and use a 9x13 for a larger family or leftovers.)
9. Ease pastry into dish and line edges. Pour in filling.
10. Top with second pie crust and turn edges of pastry under or flute. (Hint: Even if your pie crust is crumbly or doesn't lay perfectly on top you can still use it. Just dump all the crust & crumbs on top of your pie.)
11. Bake about 35 minutes or until golden brown on top.

Recipe of the Week: Italian Wedding Soup

The cooler temps are here and that means "Soup's on!" at our house. My friend Jen made a Veggie Meatball Soup for us last week for lunch and it reminded me of this classic Italian "meatball" soup that's always a hit around here. This one even includes some healthy greens. Buon Appetito!

(Serves: 8-10)


For Soup:

1 cup onion, diced

1 cup celery, diced

1 cup carrot, diced

1 cup turkey bacon, diced

1 tablespoon garlic, minced

2 tablespoons olive oil

12 cups organic chicken broth

2 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (adjust depending on how spicy you want it)

1 tablespoon parsley

1 bay leaf

1 15-ounce can cannellini (white kidney beans) or 2 cups cooked beans

2 cups spinach leaves

1/4 cup parmesan cheese, grated



For Meatballs:

Approx. 30 small meatballs (You may use already prepared meatballs or mix the following ingredients together and roll your own meatballs.)

1 pound ground beef (grass-fed) (or use half ground beef/half ground turkey)

1/2 cup unseasoned whole wheat bread crumbs

1/2 cup parmesan cheese, grated

1/4 cup raw whole milk

1/4 cup chopped parsley

1 cage-free egg, beaten

1 tablespoon dried oregano

1/2 tablespoon garlic powder

1/2 tablespoon kosher salt

1 teaspoon dried basil



1. Preheat oven to 350 degrees.

2. Mix together ingredients for meatballs and roll into bite-sized balls.

3. Place on a greased baking sheet with a rim. Bake meatballs for approximately 10 minutes so the meatballs will hold their shape in the soup.

4. Meanwhile, put a large soup pot or Dutch oven on the stove and heat olive oil at medium heat.

5. Chop onions, carrots, celery and ham and add to pot.

6. Mince garlic and add to pot.

7. Stir ingredients and heat until softened.

8. Add chicken broth, oregano, red pepper flakes, parsley and bay leaf.

9. Simmer 20 minutes over low heat.

10. Drop meatballs into simmering soup.

11. Cook approximately 10 more minutes.

12. Add beans, spinach leaves and parmesan cheese. Keep heat on low and cook 5 more minutes.

Lip-Smackin' Thanksgiving Leftovers: Turkey-Lime Soup with Quesadillas

If you're anything like me, you're dreaming about turkey leftovers even before you get to the real Thanksgiving feast. I decided to post my fave recipe for Thanksgiving leftovers so you could get the extra ingredients when you make your rounds to the grocery store before the holiday. Are you in the mood for something to warm up your cold winter day? I created this recipe using ingredients we had in the pantry/fridge after Thanksgiving. Haven't you always wondered what to do with that turkey carcass? Here's a way to use it! This one would even work in the crockpot. Enjoy!

Turkey-Lime Soup
inspired by Chicken-Lime Tortilla Soup served in the Yucatan

Turkey Stock ingredients: (Or skip the stock and just add boxed organic chicken broth)
1 turkey carcass
8 cups water
2 cups chopped celery
1 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon salt

Soup Ingredients:
1 tablespoon olive oil
turkey stock (or 2 quarts organic chicken broth)
1 chopped onion
1 cup chopped celery
1 cup chopped carrots
1 tablespoon minced garlic
1 diced red bell pepper
1 29 oz. can organic diced tomatoes (or use fresh ones if they are available and in season)
2 cups chopped turkey
1/2 teaspoon oregano
1 teaspoon grated lime peel
2 tablespoons lime juice
2 thinly sliced limes
2 cups chopped turkey
1 diced jalapeno or 1/2 teaspoon red pepper flakes (to taste)
1/4 cup cilantro (garnish)
tortilla strips or chips (garnish)

FOR STOCK:
1. Combine all ingredients in a large pot.
2. Simmer 2-3 hours until meat falls off bone and vegetables are soft.
3. Strain broth as a starter for soup and discard bones, etc.

FOR SOUP:
1. Saute onion, celery, carrot and garlic in olive oil.
2. Meanwhile, dice red pepper and prepare limes.
3. Set burner to medium-high heat. Heat broth in large pot. Add tomatoes and lime peel and juice.
4. Add sauteed vegetables and red pepper.
5. Add turkey and boil for 5 minutes.
6. Reduce to a simmer and add the jalapeno/red pepper flakes.
7. Cook an additional 30 minutes. Add lime slices.
8. Serve with cilantro or sauteed tortilla strips on top.

This soup goes great with quesadillas for lunch or tacos for dinner. A wonderful winter treat!

Recipe of the Week: Squash & Corn Chowder

I was perusing some of my old Bon Appetit magazines the other day and I came across this recipe. I like to save my mags according to the seasons and return to them for ideas when new produce comes into our local farmer's market. This chowder recipe showcases butternut squash and corn so I thought I'd try it with a few of my own twists.

Adapted from Bon Appetit, October 2003 issue

Fall Squash & Corn Chowder

Ingredients:

10 slices turkey bacon, chopped

2 tablespoons organic butter

3 medium onions, chopped (I used 2 yelllow & 1 red)

2 chopped bell peppers (red, yellow or green work)

1/4 cup whole wheat pastry flour

9 cups chicken broth

4 cups 1/2-inch cubed, peeled, seeded butternut squash (You can use a whole squash measuring about 1 3/4 pounds or get the prepeeled, seeded & cubed packages of squash in the refrigerator section of Trader Joe's)

4 medium russet potatoes, peeled and cut into 1/2-inch cubes

1 1/2 tablespoons oregano (original recipe calls for thyme)

2 16-oz. bags frozen corn or 4 cups fresh corn kernels

1 cup whipping cream or plain yogurt

2 chicken breasts, boiled/heated in crockpot & cubed (or you can save time and buy a rotiserrie chicken & shred)

1 cup chopped green onions

1/2 cup cilantro, chopped

2 teaspoons salt

1 teaspoon pepper

Directions:

1. Cook bacon pieces in large pot until crisp. (If using regular bacon, pour out some of drippings.) Set aside.

2. Add butter to pot and melt.

3. Add onions and 1 of chopped bell peppers. Saute until onions and peppers are soft.

4. Add flour; stir 2 minutes.

5. Mix in broth, squash potatoes and oregano; bring to a boil.

6. Reduce heat to medium-low; simmer uncovered until veggies are tender (approx. 12 minutes).

7. Add corn, cream/plain yogurt, remaining bell peppers and simmer additional 10 minutes.

8. Add chicken, turkey bacon, green onions, 1/2 cup cilantro; Simmer 5 minutes.

9. Add salt & pepper.

10. Ladle chowder into bowls and garnish with extra green onions.

Serves 10-12

Side suggestions: Honey Cornbread Muffins

Here's another Fall squash recipe with that comfort food feel...

Deep Dish Potato & Pumpkin Pie

My friend Allison served this one at a recent dinner and it was a hit. Here's a great way to get your family to eat a hearty vegetarian meal. None of us missed the meat and you can substitute in whatever vegetables you have on hand.

Recipe of the Week: Fall Butternut Squash Soup

Looking for something that showcases all those great fall flavors. Try this recipe for a vegetarian main dish or healthy side. It's our tradition for starting out our Thanksgiving meal. You could use it for a Pumpkin or Harvest party or your next Fall Soiree. Enjoy!

FALL BUTTERNUT SQUASH SOUP

Ingredients:
1 medium onion, chopped
2 tablespoons olive oil or organic butter
2 medium butternut squash, peeled & cubed (or Trader Joe's does it for you if you don't have time - check out the fresh stuff in the refrigerated section!)
2 tart granny smith apples, grated
1 cup celery, chopped
3/4 cup white wine (sherry or chardonnay)
2 large boxes (organic) chicken broth (about 50 oz.)
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon parsley, for garnish
1/4 cup cream, for garnish

Directions:
1. Add olive oil or melt butter in large pot. Add butternut squash. Saute in pot for 15-20 min. until soft.
2. Meanwhile, prepare other vegetables and apples. Add to pot and allow to sweat until soft.
3. Add wine, broth and spices to pot. Bring to boil and cook 5 min. Lower heat and cook for additional 45 min.
4. Puree soup using immersion blender or food processor.
5. Serve with cornbread muffins, crescent rolls or other hearty bread.

*For fancy garnish, drip small amount of heavy cream on top of each bowl of soup. Use toothpick to drag cream around in curly designs. Top with fresh parsley.

Recipe of the Week: Dorina's Tortilla Soup

Something about fall makes me start craving hearty soups and stews. This is my version of a corn tortilla soup that's been a favorite of our family through the years. We've passed on the recipe to many other families and it seems to be a universal fave. This tortilla soup is a thicker pureed version compared to what a lot of restaurants serve.

Ingredients:
4 tablespoons olive oil
2 organic boneless chicken breasts,
1/2 jalapeno, minced (1/4 teaspoon crushed red pepper flakes)
6 organic corn tortillas (7”)
1 medium white onion, chopped
2 garlic cloves, minced

4 cups fresh sweet corn (or 2 - 16 oz. cans of organic white corn or 1 package frozen organic sweet corn)
5 Roma tomatoes, chopped (or 1 - 28 oz. can chopped organic tomatoes)
1/3 cup organic tomato paste
2 1/2 teaspoons ground cumin
2 teaspoons kosher salt
1/8 teaspoon black pepper
1/2 teaspoon chili pepper
2 cups water
1 quart organic chicken stock

Garnishes:
Sour cream
Blue corn tortilla chips or 5 corn tortillas cut in strips
2 cups shredded sharp cheddar cheese
1/2 cup fresh cilantro

1. Heat 1 tablespoon olive oil in large Dutch oven-type pot. Cut chicken breasts into small bite-sized pieces. Sprinkle with minced jalapeno or crushed red pepper. Sauté in in pot.
2. Chop onion. Add to pot and sauté until onions are translucent.
3. Meanwhile, add three tablespoons oil to a large frying pan. Cut tortillas into one-inch strips. Brown tortilla strips in pan. (Reserve half the strips on a plate for garnish if desired.) Add other half of tortilla strips to the soup pot.
4. Add garlic and jalapenos/red pepper (depending on how spicy you like it) to soup pot. Add two cups corn and 5 chopped tomatoes to pot. Mix.
5. Add spices: cumin, salt, black pepper and chili pepper. Add tomato paste.
6. Finally, add 2 cups water and 1 quart chicken stock. Stir ingredients together well.
7. Bring soup to a boil for 5 minutes. Remove from heat. Using an immersion blender (or transferring to regular blender) and puree the soup. (You can skip this step if you prefer a chunky soup.)
8. Allow soup to continue cooking at a low heat for 10 minutes. Continue to puree until large chunks of chicken and tomatoes are blended into the soup.
9. At this point, you can decide about the consistency. If you like a thicker soup, leave as is and allow to cook longer. If you want to thin out the soup add 1/2 cup water until you are satisfied with the consistency.
10. Add two remaining cups of corn to pot and serve.
11. Put garnishes in separate bowls. Allow your guest or family to add garnish their soup themselves for fun or you can do it and wow them with the presentation.

Recipe of the Week: Crockpot Beef & Barley Stew or Soup

My husband and I coach high school Track & Field. That means starting in February our lives and schedules get a little hairy. We spend our afternoons practicing with our athletes or going to track meets, which sometimes last long hours. Now that we're on this healthy living journey meals on the fly are an extra challenge. I'm looking for fast, nutritious meals that can be prepped ahead of time or take nearly no prep at all. Got suggestions? Leave a comment about your fast faves.

When all else fails, get out the crockpot and start creating. I threw all this stuff in the pot and it was ready to go when we got home from practice. This is a hearty meal served up with a crusty whole wheat french bread.

Barley is the hard-hitter in this meal. Barley is a great grain for the heart and has the ability to lower cholesterol, reduce the formation of blood clots, improve digestion and reduce cancer risk, according to THE DOCTORS BOOK OF FOOD REMEDIES by Selene Yeager. Barley is loaded with beta-glucan, a type of soluble fiber that forms a gel in the small intestine. Cholesterol binds to this gel and then is excreted from the body. Maybe more than you wanted to know about barley...

Dorina's Crockpot Beef & Barley Stew

Ingredients:
1 lb. grass-fed stew beef or sirloin
3/4 cup pearl barley (Available in bulk at Winco or Kristina's Market.)
1 (14.5 oz.) can diced organic tomatoes (I use Trader Joe's brand.)
1 cup celery, chopped
1 red onion, chopped
1/4 teaspoon cayenne pepper
1 tablespoon dried basil
1 tablespoon parsley, chopped
1/2 teaspoon cracked black pepper
1 (quart) box organic beef or vegetable broth
3 cups water

Serves 4-6

Directions:
1. Cook meat in crockpot for 1 hour on HIGH.
2. Add other ingredients and cook additional 3 hours (or more) on LOW.
3. Add more liquid as desired, depending on if you want a soup or a stew.

January-February Menu Planner

Each week we will offer new ideas for planning a healthful dinner menu for your family. You can always return here for an archive of menus to browse through at your leisure. The newest line-up will be on the sidebar at the right and the notes from the last week will be here on a post. We will include one-dish meals, Farmer's market features and ethnic foods for the adventurers. We will also include links to recipes we find and notes on where to buy ingredients. Feel free to steal our ideas & e-mail us with questions about recipes or feedback at dorinakailani@yahoo.com.

WEEK OF FEBRUARY 24-March 1

sun
Spinach Spanokopitas
Baby Greens salad with pomegranate seeds & goat cheese
Garlic Italian Bread
Chicken Marsala with cheesy whole wheat shells

mon
Squash-topped cottage pies

tues
Spinach salad with strawberries & red onions
Chicken tortellini alfredo with red peppers & butternut squash
Mocha Chocolate Cake

wed
Lamb-lentil stew
Quinoa

thurs
Flat bread pizzas
Broccoli salad

fri
Maple Glazed Walnuts
Caesar Salad
Butternut squash lasagna
Turkey-beef meatballs
Rasberry-chocolate bread pudding

sat
Luscious Leftovers*

WEEK OF FEBRUARY 17-23

sun
minestrone soup (I love Giada's recipe minus the pancetta. You could substitute some turkey bacon for that meaty flavor if you're trying to avoid pork.)
Honey cornbread
Dark chocolate Lava cakes

mon
Feta lamb pita pocket sandwiches
Hummus dip
Cucumber-tomato salad

tues
Indian Tandoori-grilled chicken
Garlic Naan (purchased from Trader Joe's or a local Indian market)
Spinach-chickpea curry
Basmati Rice with Dried apricots and craisins(a long grain rice available at most grocery stores)
Yogurt Raitha (Meilani calls this "dip" or "deep" in her speak. It's a great yogurt sauce for cooling the spicy Indian flavors. Chop up some cucumbers or tomatoes and add it to plain yogurt for a quick version.)

wed
Crockpot lentil-turkey chili (I added some ground turkey to this lentil soup recipe and did it up in the crockpot.)
Whole wheat sourdough bread (They sell this in Fresno at Le Boulangerie in Fig Garden. Stop by between 5 to 6 p.m. and all the day's bread is half off. It's a steal!)

thurs
Tortellini with sun-dried tomato sauce
Roasted butternut squash
Baby greens salad with blood oranges & goat cheese

fri
Spinach & Artichoke Chicken pizza

sat
COOKING CLUB - Food 4 Red Hot Lovers
Chile Relleno appetizers
Kung Pao Chicken
Brown Jasmine Rice
Sauteed Bok Choy
Chili Brownies


WEEK OF FEBRUARY 10-16

sun
Crockpot beef stew
with potatoes, carrots & onions
Whole Wheat rolls

mon
Dorina's Tortilla Soup
served with blue corn tortilla chips, salsa, cilantro and sour cream
Mixed organic green salad with black beans, olives and cotija cheese

tues
Stuffed eggplant with quinoa, kidney beans, peppers & mozarella cheese

wed
African babootie
Brown Rice


thurs -Happy Valentines Day!
Filet mignon with gorgonzola cheese sauce
Italian mushroom risotto
Roasted orange cauliflower
Coconut chocolate chip cupcakes

fri
Cori's Kicked-up Chicken salad sandwiches
Chocolate Pizza

sat
Dorina's Mahi Mahi Green Enchiladas
Costa rican gallo pinto (beans & rice)

WEEK OF FEBRUARY 3-9

sun
Dorina's Rainbow Vegetarian Lasagna
with butternut squash and purple kale
Garlic Bread

mon
Maple-glazed Salmon
Zucchini "no crab" Cakes
Roasted potatoes with parmesan cheese

tues
Chicken Sausage Jambalaya
Brown Rice

wed
Thai chicken & Coconut Soup
Leftover Brown Rice

thurs
Turkey & Bacon Chowder
Whole Wheat Rolls

fri
Caesar Salad
Spinach-stuffed Manicotti Shells
Topped with Marinara Sauce
Herbed Foccocia Bread

sat
Roasted Acorn Squash and Gorgonzola Pizza
Baby Greens salad with sliced pears and walnuts
Whole Wheat Carrot Cake with Cream Cheese Frosting

WEEK OF JANUARY 27 - FEBRUARY 2

sun
Dorina's Italian Chicken Sausage & Kale Soup (I've been reading lots of great stuff about kale and it's health benefits so I decided to make a soup that used this unique in-season veggie.)
Split pea dip & Trader Joe's Everything crackers (We have this dip and crackers on hand every day of the week. It's a great snack for kids while they are waiting for dinner or after an trip to the park when they're ravenous.)

mon
Tilapia with Purple Potato Crust and Chive Oil (I saw Giada making this one on her Food Network show and I wanted to lick the screen. So yummy, especially coupled with this adult mac & cheese.)
Gouda & Spinach Mac & Cheese

tues
Grilled Teriyaki Chicken (Whip up an easy marinade with one part honey to one part low-sodium soy sauce.)
Brown Jasmine Rice
Sauteed Bok Choy

wed
Spinach salad with dried cranberries, walnuts and goat cheese
Cumin, Honey and Mint-marinated Lamb Chops
Whole Wheat Couscous (available at Trader Joe's and other local groceries)

thurs
Whole wheat penne pasta with pesto sauce (I grow basil in my yard and freeze it for a quick pesto sauce during the cold days of winter. Fresh basil is also available at our local farmer's market or at Trader Joe's this time of year.)
Sauteed peppers & zucchini
Garlic Cheese Bread

fri
Asian Chicken salad

sat
Grilled Turkey Burgers (Why not try ground turkey for your next burger extravaganza. The taste is a little lighter and turkey is much healthier than most beef.)
Grilled Zucchini Spears with Goddess Dressing (I pretty much invent stuff to put my Goddess Dressing on. It's a mix of ranch with hummus taste because of the tahini. Just love it!)
Blue Corn Tortilla chips and Double Roasted salsa (Find these healthy munchies at Trader Joe's or Whole Foods.)


WEEK OF JANUARY 20 - 26
sun
Dorina's chili pizazz (See recipes in previous post)
Cornbread

mon
Roasted salmon with grapefruit shallot sauce (Looking for ways to use those grapefruits in your your yard or from your neighbors? This winner recipe is from Food Network's Ellie Krieger. It's a wonderful melding of light flavors with a spicy kick, depending on how much red pepper you add.)
Brussel sprouts with pistachios (I have never eaten brussel sprouts before and I'm definitely converted after trying this recipe in the Green Issue of Bon Appetit magazine. I'm wondering why this vegetable has such a stigma. They're great!)

tues
Garlic chicken quinoa stir fry (I found this recipe on the back of the quinoa box from Trader Joe's. This grain originally from the Incas in Peru is packed with flavor and protein.)
with peppers

wed
Grilled mahi mahi
Sweet potatoes with cranberries & walnuts
Sauteed Broccolini (A fabulous find at the Vineyard Farmer's Market in Fresno)
Harvest Blend pilaf (Find it at Trader Joe's)

thurs
Baby greens salad with cucumbers, red onion and mandarin oranges
Butternut squash lasagna (This recipe is to die for - although I did ditch the cookies??)
Whole wheat herb bread

fri
Make-your-own beef burritos
Brown Mexican rice
Whole grain tortilla chips & Guacamole

sat
Chicken Tikka masala (I am a sucker for tikka masala; I always order it when we go out to Indian food. Found this in one of my Ethnic Cookbooks and just had to try it.)
Naan (We get ours from Trader Joe's or a local Indian grocery store.)
Spinach & garbanzo curry (I looked this recipe up on Epicurious while the chicken was cooking and made it right away. It's a snap!)

Recipe of the Week: Dorina's Italian Chicken Sausage & Kale Soup

This time of year - when colds are plentiful and the air has that memorable chill - all I'm thinking about is SOUP! After perusing many Italian sausage soup recipes, I decided to create my own healthy variety and it was a big hit with the family. The great thing about this recipe is it uses kale, which you can find fresh at the local farmer's market this season. Kale has huge health benefits, including being rich in beta-carotene (which protects against diseases of the skin) and a host of vitamins. One article on TheFoodPaper.com says, "The boost in immune support and antioxidant protection provided by these vitamins could help ward off the colds and flus of the season, not to mention more serious diseases."

Italian Chicken Sausage and Kale Soup

Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
2 red potatoes, chopped
1 cup carrots, chopped
1 15-oz can crushed tomatoes (or fresh, of course, if they're in season)
2 garlic cloves, minced

6 cups (cage free, organic) chicken broth
1 teaspoon basil
1 teaspoon oregano
1 teaspoon fennel seed
1 teaspoon salt
1/2 teaspoon black pepper
1 package Italian Chicken Sausage, cooked and cut into bite-sized pieces (I used Trader Joe's Wine & Cheese Chicken Sausage and baked it in the oven for 30 minutes. Some varieties are already fully cooked when you buy them.)

2 cups whole wheat pasta (I used rotini - the curly Qs)

3 cups thinly sliced kale (green or purple)
1 15-oz can canellini beans (or dried and cooked if you want to save some $$)

Garnish: Shaved parmesan cheese

1. Add olive oil to a large stock pot and turn to medium-high heat. Meanwhile, chop all vegetables.
2. Sweat (like saute but in a big pot) the veggies with the garlic until soft.
3. Add chicken broth, spices and sausage. Bring to a boil and add pasta. Boil approximately 8 minutes until noodles are tender.
4. Reduce heat and add kale and beans to pot. Cook an additional 10 minutes.
5. Serve with shaved parmesan cheese for garnish.

Recipe of the Week: Dorina's Chili Pizazz with Honey Cornbread

At this time of year, we love to make soups and chilis to warm up those winter nights. I grew up in Chicago and I always loved my mom's spicy chili packed with veggies and served with a slice of warm, crusty bread. Even though I call California home today, I still have that longing at certain times of year for something with a little heat.

My daughter, Meilani, is a big fan of anything colorful we can make together in the big pot. Here's a recipe you can do vegetarian and its packed with protein or you can add ground turkey for a little extra something meaty. Use what you have in your pantry and be creative with what is in season.

This is also a great way to feed a crowd on a budget!

Dorina's Chili Pizazz

1 tablespoon olive oil
1 onion, chopped
3 small yellow squash or 2 medium zucchini, chopped
1 red pepper, cut into 1-inch strips
1 yellow pepper, cut into 1-inch strips
1 green bell pepper, cut into 1-inch strips
1 tablespoon ground flaxseed (optional brain food)

1 cup ground turkey, browned (optional)
1 cup dried red kidney beans, soaked overnight and cooked until tender (or 1 15 oz. can)
1 cup dried black beans, soaked overnight and cooked until tender (or 1 15-oz. can)

1 29-oz. can organic diced tomatoes (or fresh if in season)
1 15-oz. can organic tomato sauce
1 quart chicken broth

1 teaspoon garlic
1 1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper or red pepper flakes
2 teaspoons salt
2 bay leaves

1. Saute veggies in a large pot with olive oil. Add flaxseed.
2. Meanwhile, brown gr. turkey in a frying pan and add to pot.
3. Add spices to veggie mix with tomatoes, sauce and chicken broth. Cook approx. 30 min.
4. Add beans and simmer additional 20 min.
5. Serve with warm bread or over rice.

I created this cornbread recipe one night when I didn't have much cornmeal left. It's been a hit in my family ever since and my mom even has her fifth grade students make it each year when they are studying prairie life. I love the moist, honey tones. Serve it warm with a touch of organic butter as a side to the chili.

Honey Cornbread

1/2 cup cornmeal
1 1/2 cups unbleached, unbromated flour (I like King Arthur if you can't mill your own.)
1 1/2 cups buttermilk
1/4 cup organic butter, melted
2 teaspoons (aluminum free) baking powder
1/2 teaspoon (aluminum free) baking soda
2 tablespoons (raw) honey
1 teaspoon salt
2 large (cage-free) eggs

1. Heat oven to 350 degrees. Grease an 8 by 8 square pan.
2. Beat eggs. Add remaining ingredients and mix in.
3. Pour in pan and bake approx. 30 minutes until golden brown on top.
4. Serve warm with raw honey and/or butter.