Pomegranate & Strawberry Chilled Soup

So I ran across an amazing blog not long ago it's Gourmet Mom on-the-go, and she has some amazing recipes not to mention some very creative ones for kids, I'm sure I'll be posting some other great recipes by her in the future, but this one caught my eye because of the pomegranate and strawberry combo, Divine!! And this recipe is low fat and relatively low in calories (130 per serving). It is fresh, creamy and absolutely amazing!

Juice from 2 large Pomegranates (about 1 Cup)
Arils from 1 large Pomegranate (about 1 Cup)
2 C. fat free half & half
1 ½ C. fresh strawberries, hulled
¼ c. orange Juice
½ c. Reduced fat sour cream
2 Tablespoons granulated sugar
3 Tablespoons fresh mint leaves, chopped


Remove arils from 1 large Pomegranate and set aside for garnish. Juice remaining 2 pomegranates, using a citrus reamer. Pour the mixture through a cheesecloth-lined strainer. Scrape the shells to remove any excess pulp and save to serve your soup in. If you’re short on time, you can substitute 1 C. 100% Pomegranate Juice (found in the produce section at the grocery store). Put all ingredients except reserved arils into blender and process until well blended. Transfer to refrigerator until ready to serve. Pour soup into desired serving dishes and sprinkle 2-3 Tablespoons arils on top. Garnish with a fresh mint leaf.
Makes 6 servings.

Asian Broccoli

I got this one from an e-mail I got from Kraft, I don't always love the stuff they send because most of it is made with so much processed food, but when I saw this, I immediately thought of my kids. My kids are broccoli factories these days, I can make a pan of Broccoli that I think will feed our family, and my 2 kids will chow down on it, I've been thru a whole large bag of frozen broccoli from costco already this week and its only Wednesday. Anyway, my kids loved this, and it was a nice way to change things up from plain old broccoli. I hope you enjoy it as much as my kids did!

4 cups Broccoli florets(either fresh or frozen)
1 Red Pepper cut into thin short strips
1/4 C. Peanuts chopped coarsely
1/4 C. Asian style dressing

In microwave or on stove top cook the broccoli and pepper until "crisp tender" meaning that they aren't soggy. I found that the either the microwave or in a slightly oiled pan works best to keep the veggies crisp. About a minute before the veggies are done add the dressing and cook with the dressing. Once done mix peanuts in with veggies and then serve.

Cranberry Upside Down Cake

I am sure many of you still have cranberries left in your fridge or freezer like I do, and this recipe is great for using up those cranberries and enjoying them year round, instead of just at Christmas time. This is so rich and tart with the extra dimension from the currant jelly! Definitely a keeper!

• 3 tablespoons softened unsalted butter, plus 6 tablespoons (3/4 stick)
• 1/2 cup sugar, plus 1/2 cup
• 1 pound cranberries, rinsed, picked over, and patted dry
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon minced orange rind
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons double acting baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
  
• 1/3 cup red currant jelly
• Sweetened whipped cream, as accompaniment, if desired

Preheat the oven to 350 degrees F.

Butter the bottom and sides of a 9-inch cake pan with 3 tablespoons butter, sprinkle 1/2 cup of the sugar evenly over the bottom, and arrange the cranberries in the pan.

In a bowl with the mixer cream together the remaining 6 tablespoons butter and 1/2 cup sugar. Add the egg, vanilla, and orange rind and beat the mixture until well combined.

Into another bowl sift together the flour, baking powder, and salt. Stir the dry ingredients into the butter mixture, 1/2 cup at a time, alternately with the milk until it is combined. Pour the batter over the cranberries and smooth the top. Bake the cake on a baking sheet in the middle of the oven for 30 to 45 minutes, or until an inserted toothpick comes out clean.

Transfer the cake to a rack and let it cool in the pan for 20 minutes. Run a thin knife around the inside of the pan and invert the cake stand.

In a small saucepan melt the currant jelly over low heat, stirring, and brush it over the cake. Serve the cake warm or at room temperature with the whipped cream, if desired.

Banana Bread

So I have been working on getting some recipes that are healthy, and delicious. I have also been trying to find some recipes that help me to use my food storage, so in looking around, I found this great website that helps to accomplish both of those, so thanks to Everyday Food Storage for this yummy Banana bread recipe, it's very moist and it really is better the second day. I hope you enjoy this one!

4 T margarine (or butter), softened
¼ C applesauce
2 eggs (2 T. Dehydrated Eggs +1/4 C. Water)
2 T skim milk or water
¾ C packed light brown sugar
1 C mashed banana (2-3 medium bananas)
1 ¾ C Whole Wheat Flour
2 t baking powder
½ t baking soda
¼ t salt (optional)
¼ C coarsely chopped walnuts or pecans (optional)

Beat margarine, applesauce, eggs, milk, and brown sugar in large mixer bowl until smooth. Add banana and blend at low speed; beat at high speed 1 to 2 minutes. Combine flour, baking powder, baking soda, and salt; mix into batter. Mix in nuts. Pour batter into greased loaf pan, . Bake at 350º F until bread is golden and toothpick inserted in center comes out clean (55 to 60 minutes). Cool in pan on wire rack 10 minutes; remove from pan and
cool to room temperature.

Lentejas (Spanish Lentil Soup)

This is a "Spanish" recipe that I love. It makes a huge pot full so plan on leftovers or invite someone over. Of course like all Spanish food it is best served with a warm baguette.













Ingredients:
1 bag lentils
1 sliced smoked sausage (should be Spanish not Mexican chorizo, but I couldn't find it. You would only know the difference if you have tried the real stuff)
1 onion cut into wedges
3-4 carrots sliced
2 celery ribs sliced
1 green pepper diced
3 cloves garlic diced
3 potatoes peeled and diced
2 cans tomato sauce
salt to taste

Directions:
1. Soak the lentils in water for an hour before cooking even though the bag says you don't have to.

2. Put the soaked lentils, sliced sausage, onion wedges, sliced carrots, sliced celery, green pepper, and garlic into your biggest pot and cover with water. DO NOT ADD SALT AT THIS POINT IT WILL MAKE THE LENTILS SKIN TOUGH!!

3. Turn it on to high to bring it to a boil and then turn it down to a simmer. Keep the lid on so that the water doesn't boil off. It needs to cook for about an hour or until the lentils are nice and soft and the veggies are tender. I throw the potatoes in half way through because they always seem to cook too darn fast.

4. After everything is tender you can add salt to your personal taste. Also add the 2 cans of tomato sauce. Let some of the water boil off at the end to make a kind of thicker soup.

Bean & Bacon Soup

Bean & Bacon Soup

• 1 (16 ounce) package dried navy beans
• 9 cups water
• 1 pound bacon
• 2 onions, chopped
• 2 stalks celery, chopped
• 4 teaspoons chicken bouillon
• 1 bay leaf
• 1/3 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 Bay Leaf
  
• 1 (16 ounce) can diced tomatoes
• 4 cups water

DIRECTIONS

1. Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside. ( Or use two cans navy, great white or kidney beans)
2. Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
3. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
4. Stir in the tomatoes with their juice. Serve.

Blondies

My husband loves...LOVES chocolate chip cookies, and tonight when he went to the gym I thought I"d make him some, but didn't have a ton of time. So I opened my Taste of Home cookbook and discovered these beauties! They were perfect, they whipped up quickly and cleaned up even faster. When he got home from the gym they were ready and he loved them. I of course added more choclate chips than it called for, because after all if a little chocolate is good... then a lot of chocolate is even better!

1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yields: 3 dozen.

Chicken Parmesan Pesto

I love the flavor of this one with the Pesto and the Parmesan, it's a comfort food for me, and it's quick to make especially when you use the canned Pesto, if you don't have Canned Pesto but have access to fresh basil you can make your own Pesto.

1 9-oz. pkg. angel hair pasta
4 large carrots, thinly sliced
2 Tbsp. butter
1-1/2 lb. skinless, boneless chicken breast halves
1/4 cup purchased basil pesto
1/4 cup finely shredded Parmesan Cheese
Olive oil (optional)
Fresh basil (optional)

Cook pasta according to package directions. Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat. Drain pasta. Return to pan; toss with remaining butter. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 4 servings.

Turkey Tortilla Soup

In case you still have any Turkey left over from the holidays here is a great recipe to use up that turkey. It's so simple and yet so good, you will not be sorry you tried this one, trust me it will become one of your meals to serve after Thanksgiving is over!

3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)

In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

Chicken Fruit Salad

This is a great one for wedding or baby showers as it is quick to throw together and so yummy!

1 2-1/2-lb. deli-roasted whole chicken
3 oranges
1/3 cup light mayonnaise
2 small red and/or green apples, cored and coarsely chopped
1 5-oz. bag sweet baby lettuces
1/4 cup pecan halves

1. Remove chicken from bones. Tear chicken in bite-size chunks. Set aside.

2. Squeeze juice from one orange. Stir enough juice into the mayonnaise to make dressing consistency. Season with salt and black pepper. Peel and section remaining oranges, can use Mandarin Oranges if desired.

3. On salad plates arrange greens, chicken, apples, and oranges. Sprinkle pecan halves. Pass dressing. Serves 4.