THE ARTISTIC LIFE – Living the creative life in everything we do

Posts tagged ‘recipe’

Veggie Soup for the Soul

I’m recovering from a cold and even took a day off work yesterday (rare, unless it’s for cancer treatment!). Luckily, our CSA (Community Supported Agriculture) shares started this week also, so I had a fridge full of fresh organic veggies and farm fresh eggs. I also had some spices on hand, which seems to make me feel better when I’m sick. So, I made some easy healthy veggie soup to ease my throat, my fever…and my tastebuds…

I am calling this “Kale Egg Drop Soup” or “A-Good-Soup-For-When-You-Have-A-Cold Soup”:

– Chicken or Vegetable Broth
– Kale or other greens
– Garlic
– Spring onions
– Ginger
– Eggs (especially if they’re farm fresh)
– a little Jasmine rice
– As many herbs as you’d like…I used Rosemary, a Chipotle spice blend, Old Bay seasoning, an Indian spice blend, Cardomom, and a little Cinnamon
– Curry powder
– Salt and Pepper

Wash the kale and remove stems. Chop the spring onions, garlic, and ginger. Throw everything (except the eggs) into a big pot and add the herbs and spices according to taste (hopefully your cold won’t prohibit you from tasting a little bit!). Once everything has been simmering for a while and the kale is cooked, crack open a couple of the eggs and drop them into the soup. Stir everything and eat once the eggs are cooked, or allow everything to simmer for awhile and make your kitchen smell (if you can smell!) aromatic. This is easy enough to make while you’re sick and it helped me feel better quickly!

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Turkey Leftovers Idea: Turkey Coconut Curry

Turkey Coconut Curry

Turkey Coconut Curry

It was our fifth day of turkey leftovers and I longed for something different. I didn’t have much time, between work, errands, and the gym, but craved something tasty. I decided to try the turkey in a coconut curry simmer sauce. This was also a way to use up a variety of vegetables that have been sitting in our fridge for a week. This recipe can be very flexible and is a good way to use what you have on hand, as long as you have coconut milk, curry spices, and some vegetables, along with your meat.

Since I had a very short time to make supper, I used a jarred Taste of Thai simmer sauce (red curry flavor), and added my own spices to make it taste more like the real thing. Of course, if you’d like to make the simmer sauce from scratch, use a can of coconut milk, curry powder or paste, and items such as ginger, galangal, lemongrass, and kaffir. These can be purchased at your local Asian market or other specialty store.

  • Coconut curry simmer sauce. To save time, I used Taste of Thai jar sauce, which contains coconut milk, curry spices, galangal, ginger, lemongrass, and kaffir
  • Turkey leftovers, separated into bite-sized pieces
  • Curry spice or paste, for added flavor
  • I also used my Penzeys Spices Turkish Seasoning, to add some kick
  • Pinch of Red pepper flakes (if you like a little heat)
  • 1 tablespoon butter (I use Kerrygold because it’s from grassfed cows, is more nutritious, and tastes SO good)
  • Vegetables. I used cherry tomatoes split in half, julienned radish, sliced leeks (delicious in this sauce), and sliced mushrooms. Many other veggies would work, such as eggplant, onions, garlic, peas, carrots, broccoli…
  • Herbs. Fresh basil is great for this, but I used fresh thyme because that’s what I had on hand.

I melted the butter in a skillet and sauteed the fresh vegetables for a few minutes. Then I added the turkey pieces and the simmer sauce. I then added the spices to taste. 15 minutes later we had a quick, tasty but unusual meal that used our leftovers!

CSA Veggies and Fish Tacos

Fish Tacos with Radish Slaw

Fish Tacos with Radish Slaw using CSA Veggies

I picked up my first week’s worth of veggies at our local CSA…stomping through the farmland was a fun way to do some grocery shopping. There were many greens to be had, including turnip greens, red salad bowl, romaine lettuce, kale, tatsoi, and mizuna. I thought to myself that next time, I should bring a pen and sticky labels so I’d remember which was which, as I am not a ‘greens’ expert. We also had our pick of zucchini, squash, and radishes.

So, what are we doing with all of these fresh veggies? Well, the first night, we made the obvious choice of a big salad, including some greens, lettuce, cilantro, tomatoes, hard-boiled eggs (also fresh from the farm), onions, etc…

The second night, we decided on fish tacos. Fish was not part of the CSA (although this farm IS on the waterfront). However, we already had some frozen white fish and we incorporated other items from our fridge, as well as the CSA radishes and greens. This made an easy weekday meal:

Recipe for Fish Tacos with Radish Slaw

  • Cooked Fish Filets (a white fish is recommended), cut into sections
  • Tortilla wraps (ours were whole grain)
  • Trader Joe’s Chimichurri (a tasty shortcut for a weekday meal)
  • Salsa
  • Cherry or Grape Tomatoes, halved
  • Shredded Cheese
  • Other possible options: avocados, lime juice, peppers
  • Greens (we used the Radish greens, to make use of the whole vegetable!)
  • Olive Oil
  • Garlic
  • Salt and Pepper

        Radish Slaw:

  • Radishes (we used 5), cut in thin slices, then cut into thin strips
  • 2 carrots or 5 baby carrots, cut in thin slices, then cut into thin strips
  • 1/2 cucumber, cut in thin slices, then cut into thin strips
  • 1/2 small onion, diced
  • few cilantro leaves
  • vinegar (we used sherry vinegar)
  • dash of fruit juice (I try not to keep white sugar in the pantry, but the juice sweetened the slaw a little bit)
  • 2-3 tablespoons of mayonnaise (we used Kraft Olive Oil Mayo)
  • Salt and pepper to taste

Warm the tortillas in the oven.

Prepare the slaw by added the shredded veggies to a bowl. Add a small amount of vinegar, just enough to lightly coat the majority of the veggies. Add the fruit juice and the mayo. Stir everything together and add the salt and pepper. Let sit in the fridge for at least 15 minutes.

Saute the greens with some olive oil, garlic, salt and pepper. (These were surprisingly delicious!)

Add all of the ingredients to the warmed tortillas, according to taste.

Easy Recipe for Salmon and Spinach Frittata with Fruit Salad

You say ‘frittata’, I say ‘fritayta’…let’s call the whole thing off! (Actually, I don’t know anyone who says ‘fritayta’ but the song seemed to fit…)

Anyway, here is an easy and nutritious workday recipe that I made last night, using a lot of ingredients we happened to have (and finally used that can of salmon I’ve had in the pantry!) This recipe is loaded with Omega 3’s!!

Salmon and Spinach Frittata

  • 6 eggs (I used eggs fresh from a local farm for added nutrition, Omega 3s, and flavor)
  • 1 can Wild Alaskan Sockeye salmon
  • 1/2 cup coconut milk
  • 1 small onion, diced
  • 1 cup fresh spinach, chopped
  • 1 clove garlic (or garlic powder)
  • 2 tablespoons dill (fresh is always best, but dried will do)
  • 1 small tomato, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon ginger
  • salt and pepper to taste

Preheat the oven to 350 degrees.

Beat the eggs in a bowl. Add the contents of the can of salmon to the bowl. Add the coconut milk, dill, and salt and pepper.

In a pan, heat olive oil. Saute diced onion, garlic and ginger for 4-5 minutes, until the onion turns translucent. Add the spinach and saute until the spinach cooks down, another 4-5 minutes. Place the spinach/onion mixture into the bottom of a greased pie pan or casserole dish. Pour the egg/salmon mixture on top of the spinach mixture in the pie pan/dish. Bake for about 30 minutes. Place the tomato slices on top of the frittata. Bake for another 20-30 minutes, until the eggs are set and slightly brown on top.

It’s almost my husband, Curt’s, birthday and he received a fruit basket from my parents as a birthday gift. Trying to use up some of this fruit, I decided to make an easy fruit salad as a side item for dinner. Here is the simple recipe:

Fruit Salad

  • 1 apple, cut into chunks
  • 1 pear, cut into chunks
  • 1 orange, separated into slices, and each slice cut in half
  • 1/4 cup orange juice for a little extra sweetness, and to keep the fruit from browning

Place all of the fruit pieces into a medium size bowl.

Fruit Salad Dressing:

  • 1/2 cup Greek yogurt
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 1/8 cup honey (I used orange blossom honey – also a gift from my mom)
  • dash of cinnamin

Mix all ingredients together into a small bowl. Use as a topping to the fruit salad.

Enjoy and have a Happy Easter!!

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