Tag Archives: Onion

Tasty Tuesday: Acorn Squash and Carrot Soup

How do I name a soup to convey its deliciousness? The title of this post isn’t all that enticing but wowza this soup is amazing. It’s fresh, flavorful, and surprisingly filling. I was starving so I made a batch of this stuff and threw a couple of pieces of toast on my plate. I got so wrapped up in the soup that I forgot the toast! I ate two bowls and couldn’t have fit anything else in my belly. Plus, it’s really EASY.

I don’t make soup often but I never regret it. I made a big batch in half an hour. I probably could have eaten it all in one sitting but then I would have to roll myself to bed. So I froze half of it and now we have dinner for another night.

SquashCarrotSoup Continue reading

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Tasty Tuesday: Sweet Potato Home Fries

Happy Tuesday! In an effort to cut back on our grocery bill, I’m only buying produce for the entire month of April. It seems that it’s really the organic, natural packaged crap that’s expensive, so we’re doing a lot of fruit and veg this month. In that vain, I had no idea what to pair with the salmon I cooked the other night, so I made it up … sweet potato home fries! These babies keep great in the fridge. They’re delicious warm and really yummy cold too.

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Sweet Potato Home Fries (serves: 4, cook time: 30 minutes)

Ingredients:

  • 2 large sweet potatoes
  • 1 cup mushrooms
  • 1 onion
  • 3 cloves garlic
  • 1/4 cup high heat oil
  • sea salt and ground pepper

Instructions:

  1. Chop the potatoes, mushrooms, and onion into bite-sized chunks. Mince the garlic on top of the potatoes.
  2. Heat the skillet to medium first, THEN add half the oil. Coat the bottom of your skillet.
  3. Add sweet potatoes, garlic, and onions and spread in an even layer in the skillet. Cook on medium-high heat, uncovered until potatoes are browned and onions are caramelized, about 10 minutes. Add the rest of the oil, slowly, as needed. Take care not to mess with them too much, flip potatoes once or twice in the entire 10-ish minutes.
  4. When your mix is pretty well cooked, add the mushrooms. These are already soft so they don’t take much cooking. Cook for a few more minutes to heat up the mushrooms.
  5. Sprinkle with salt and pepper. Serve and enjoy!

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Ashley Life Update: I had a wonderful weekend at a friend’s wedding in Louisiana. Got to hang out with my immediate family (see my sister’s and I above) and a lot of friends I haven’t seen in a long time. And the 13 hour drive there and back wasn’t too bad. We set up a bed in the back of the car and then whoever was driving listened to books on tape. Man those things pass the time!

We also stopped at an epic Country Buffet in Arkansas (the best in the state). I swear I had no idea that America had areas like that. Just VERY southern. That’s why I love road trips, you see cultures you never would have explored otherwise.

AND, another plus, we finally got some communication from Mike’s job. We should be finding out our next stop in the next couple weeks and the options are looking good!

I hope you all had great weekends too! Love and hugs – Ash

 

Thriving Thursday: Mom’s Shepherds Pie

Happy Thursday to you all! It’s almost the weekend and I’m excited about it. This last couple months has been absolutely crazy at work. It’s really wonderful to see so many people starting their path to health but I’m a little glad that it’s starting to taper now. I was starting to miss my relaxation (and cooking) time. So here is a great recipe directly from my Momma’s kitchen.

My mom is a fabulous cook. She claims to hate it but how can you hate something you’re so good at?? I think she gets tired of cooking every single night (who wouldn’t) but goodness knows we would have been a MUCH less healthy family without her daily meals.

She is one of those people who can whip up a meal when the fridge and pantry are completely empty. If friends stop by for a chat, she has the most creative and delicious appetizers on the table within 5 minutes. She has mastered the art of feeding AND socializing with people. Those who have tried it know how hard that can be.

She taught me this recipe before I left for college and it quickly became my signature dish. She uses mashed potatoes from the box (understandable with 4 kids and no time) but I love mashing potatoes. They taste better and I get to let out my pent-up aggression on them. So I turned to my friend Alex for some further input. She is also an amazing chef and trained in the art of food.

So here is my combination from the two lovely ladies. My mom’s was quicker but slightly healthier and Alex’s was a little more time-consuming but richer and more savory.

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Mom’s Shepherds Pie

Note: This is a delicious dish but if you’re trying to lose weight, do not eat it for dinner. You don’t want the potatoes sitting in your stomach all night. Unless you use the energy, it will turn into fat.

Ingredients:

  • 5 medium potatoes
  • 1 cup organic butter
  • 1 cup milk (unsweetened almond, coconut, whatever…)
  • 1.5 lbs ground turkey
  • 2 Tbsp high heat oil (like coconut or grape seed)
  • 1 onion
  • 3 carrots
  • 1 zucchini
  • 4 cloves garlic
  • 1 cup gravy (I use Bisto but it contains trace gluten so be careful)
  • salt and pepper

Instructions:

  1. Preheat the oven to its lowest setting.
  2. Chop potatoes into small pieces. Boil them in a large pot of water until soft when stabbed with a fork.
  3. While they’re boiling, chop the onion, carrots, and zucchini.
  4. Drain the potatoes and mix in a large bowl with butter and milk. Mash them all up! Set aside.
  5. In a large pot (yes a large pot) sauté the onions, carrots, and minced garlic on medium heat. Cook until onion is transparent, about 5 minutes.
  6. Add turkey and zucchini to the skillet. Cook for 5 minutes then add gravy. Continue to cook until meat is browned.
  7. Spread out the turkey mixture evenly in the pot then layer the potatoes on top.
  8. Heat in the oven for 5 minutes to let juices mix.
  9. Enjoy!

I hope you’re all having wonderful days. Love and a grin. – Ash

 

Tasty Tuesday: Chunky Eggplant Sauce

I hesitate in calling this dish a “sauce.” It’s chunky with creamy eggplant and can almost be eaten on its own. But the flavors are so strong in their deliciousness that it has to be paired with something more basic.

It was an adaptation from a Veggie cookbook I haven’t opened in years. It’s hard to find yummy eggplant recipes that aren’t coated in cheese! But I found one, this is a winner.

Eggplant Sauce- Published

 

Chunky Eggplant Sauce

Ingredients:

  • 1 large eggplant
  • 1 onion, chopped
  • 3 Tbsp sun-dried tomatoes, chopped (I keep a jar in the fridge at all times)
  • 1 Tbsp tahini (also keep a jar of this)
  • 3 Tbsp olive oil
  • meat if you want- I used chicken breast leftovers from Indian takeout.
  • something for the base- I used quinoa

Instructions:

  1. Trim the ends of the eggplant. Cut it further into 1/2″ slices. Cut those into quarters.
  2. Steam the eggplant 6-8 minutes or until softened.
  3. While it’s steaming, chop onion and tomato. Sauté them on medium heat together with the olive oil. Now add the meat if you want.
  4. When the eggplant is done steaming, strain it in a colander. Press the juice out with a spoon.
  5. Add the strained eggplant and tahini to the sauté and turn off the heat. Let sit for 5 minutes.
  6. Add it to something basic like quinoa and Enjoy!

Let me know how it goes. Love and a giant smile. -Ash

 

Tasty Tuesday: Gran’s Veggie Soup

Have you ever tried to make soup? The ingredient list can be long but the process is so easy! Soup is delicious (especially in the winter), freezable, and cuts way back on the dishes. I encourage anyone with a big pot and cutting board to try it. This specific recipe is from my Gran.

My Gran is incredibly healthy. She could kick my tail in the gym and sticks to eating mostly veggies and other deliciousness that keeps her immune system rock solid. She’s definitely an example for me and where I want my health to be over the next couple decades.

A few weeks ago she sent me this recipe. It’s for a low-heat Veggie Soup. It doesn’t look that yummy but I made a massive batch and Mike and I have been guzzling it down. So tasty!

Gran’s tips: If you can, buy organic pre-cut veggies or bring in some extra help (in the form of a boyfriend or husband?); the chopping can take a long time. Cook a double batch and freeze the extras for soup next week!

So without further ado, here it is:

VeggieSoup

Gran’s Veggie Soup (6 servings)

Ingredients

  • 2 Tbsp water
  • 1 large onion
  • 1 small carrot
  • 3 cloves garlic, minced
  • 4 cups veggie or chicken stock
  • 2 lbs broccoli
  • 1 large tomato
  • 1/8 cup flat leaf parsley
  • 5 oz spinach, fresh
  • 1/8 tsp cardamom (only buy what you need, it’s $79 a lb!)
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/8 cup lemon juice

Instructions

  1. Chop up the onions, carrot, broccoli, and tomato into bite-sized pieces.
  2. Cook water, onions, carrot, and garlic in a large pot over low heat for 10 minutes, until wilted.
  3. Add the stock, broccoli, tomatoes, and parsley. Bring to a boil then reduce heat, cover, and simmer for 25 minutes.
  4. Add the spinach and all spices. Cook for 1 minute then remove from heat.
  5. Let cool for 5 minutes then blend/puree everything.
  6. Return it to the pot. Add lemon and serve it warm.
  7. Enjoy!

Thanks for this one Gran! Everyone else, let me know how it goes 🙂

 

Tasty Tuesday: Meal Planning and Taco Night

A common excuse for why people don’t cook for themselves is that it takes too much time. To these people I say, “NO!” If you want to be healthy, you have to figure out how it works into your schedule. Of course, I can help you with this.

My Solution: Cook three times a week, the nights you have a bit more time. Easy meals that take no more than 30 minutes. Cook double and eat leftovers on nights you really don’t have time to cook. However, make sure that you are reheating the leftovers in the oven and on the stove top, microwaves are BAD. Let the 7th day be your meal vacation day and get a pre-cooked pizza or order in.

This strategy means I only grocery shop once a week and it’s only for the three meals I need to cook plus a little breakfast and lunchtime stuff. And now nothing goes bad either!

So this week one of the three meals was make-your-own tacos. YUM. It’s cheap and so incredibly delicious.

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Make-Your-Own-Tacos

Side Ingredients (mix or match with whatever you have, and organic is best)

corn tortillas

refried beans

no sugar salsa

cucumbers, chopped

guacamole

pecorino cheese, grated (< hard sheep’s cheese, like parmesan but without the lactose)

Taco Meat Ingredients

ground turkey or chicken (< very important that it’s organic)

1 onion, diced

1 Tbsp coconut oil

garlic, 2 cloves minced or 2 tsp powder

1 Tbsp cumin

salt and pepper

optional: portobello mushrooms, other soft veggies

Instructions

1. Cook the taco meat. Sauté the onion and garlic in the coconut oil on medium heat for 5 minutes.

2. Add the ground turkey/chicken, spices, and veggies. Set to medium-low heat and cover. Stir occasionally while heating side ingredients. Cook for a total of about 15 minutes.

3. Heat refried beans in a pot on stove. Stir frequently.

4. Heat tortillas in oven on lowest setting for 5 minutes. While you’re plating the sides.

5. Put it out all nice and pretty and let people serve themselves! Enjoy.

Hope you’re all having wonderful Tuesdays 🙂

 

Just-Try-It Thursday: Frittata

This recipe is really flippin’ easy. And cheap! (I got it from an awesome blog I read regularly: Once A Month) I cooked it immediately after my workout and was eating within 20 minutes. It is a pretty basic dish though so I also had a couple of pieces of toast. One with almond butter, one with honey. It would be delicious with roasted potatoes though.

Veggie Frittata (serves 4)

Ingredients

8 eggs – keep the yolks! They’re a healthy fat.

Whatever veggies you have – I used green peppers, mushrooms, garlic, tomatoes, and a bit of spinach. Onions would be really good too.

1/2 cup almond, coconut, or full fat milk

salt and peppa

1. Chop up all the veggie and sauté the hard veggies (peppers, mushrooms, garlic, onions) in a Tbsp of oil. Medium heat for 5 minutes.

2. While they’re cooking, scramble the eggs and milk together. Use a big bowl and a whisk. Don’t stop until the eggs get frothy.

3. Add the soft veggies (tomatoes) to your sauté and spread everything out evenly.

4. Pour on the eggs. And top with any green leaves you have. Cook on medium heat for 5 minutes. Then transfer to the oven to broil for another 5 minutes.

5. Take it out and cut into it! I kept mine covered for a few minutes before eating it and it went from pretty and fluffy to sadly deflated. But it was still delicious!

Let me know how it goes! (< do this by clicking the title of this blog post and entering your message under “penny for your thoughts)