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Showing posts with label Healthy Recipes. Show all posts
Showing posts with label Healthy Recipes. Show all posts

THAI LEMONGRASS SOUP




KITCHEN GARAGE This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro.

This Thai lemongrass soup is refreshing and healthy, but what’s great is that it’s also hot and comforting, and if you choose, spicy as well. I will probably make this again in the summer just to test out my theory. Okay, I’ll probably make this again next week.

It was really enjoyable, even on a rainy December evening, and it only took 20 minutes to throw together. So, I kinda have to make it again, you know, when I’m over Christmas cookies and all. I love it when my New Year’s resolutions pretty much take care of themselves like that.


Ingredients

  • 2 lemongrass stalks
  • 1 tbsp. vegetable oil, divided
  • 2 garlic cloves, minced
  • 1 tsp. fresh grated ginger
  • 4 cups vegetable broth
  • 1 tsp. Asian chili paste (or to taste)
  • 2 cups stemmed and sliced shiitake mushrooms
  • 1 cup cherry tomatoes, halved
  • 1/2 lb extra firm tofu, drained and pressed for at least 15 minutes
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp. lime juice
  • soy sauce or tamari to taste*


Instructions

  1. Bruise lemongrass stalks by pressing on them with a large knife, until they flatten a bit. Cut each into 4 sections. Set aside.
  2. Heat 2 teaspoons of oil in medium saucepan over medium heat. Add garlic and ginger. Sauté for 1 minute.
  3. Add broth, lemongrass, chili paste, shiitakes and cherry tomatoes. Bring to a low simmer and allow to cook about 12-15 minutes, until mushrooms are tender.
  4. While broth simmers, cut tofu into 1 inch cubes. Coat medium skillet with remaining 1 teaspoon of oil and place over medium-high heat.
  5. Arrange tofu cubes in a single layer. Cook about 5 minutes until lightly browned on bottoms, turn and cook another 5 minutes.
  6. Add tofu to broth mixture, along with cilantro and lime juice. Season with soy sauce to taste. Remove lemongrass and discard. Ladle into bowls and serve.
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Chicken, Bean, and Spinach Soup

CookingAddic If you’re looking for an easy-to-make, healthy (and gluten free!) soup, let me introduce this Chicken, Bean, and Spinach Soup. It’s filled with other veggies, too: green bell pepper, carrots, and tomatoes. Spiced up with oregano, basil and paprika! So good – and a perfect lunch food.

chicken carrots green bell peppers tomatoes spinach bean soup

Ingredients
  1. 2 tablespoons olive oil (divided)
  2. 1 small onion, chopped
  3. 1 green bell pepper, chopped
  4. 1 pound chicken breast or tenders
  5. 1/2 teaspoon dried oregano
  6. 1/2 teaspoon dried basil
  7. 1/2 teaspoon paprika
  8. 1 large carrot, peeled and cubed into very small cubes
  9. 5 medium tomatoes, chopped
  10. 1 can (15 oz) red kidney beans, drained
  11. 3 cups fresh spinach
  12. 4 garlic cloves, minced
  13. 4 cups (32 oz) chicken broth
  14. 2 cups water
  15. 1/2 teaspoon dried oregano
  16. 1/2 teaspoon dried basil
  17. salt
Instructions
  1. In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
  2. Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
  3. Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through. Season with salt to taste.


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Mashed Potatoes with Bacon

CookingAddic Have you ever met anyone who doesn’t like mashed potatoes? This is the recipe I ALWAYS use for mashed potatoes, this time I just decided to add some bacon to dress it up – I was wowed by the combined flavor of creamy mashed potatoes and bacon.  Definitely try this sometime!  It’s gluten free, too!  It’s my favorite side dish to go with grilled steak.  It’s especially great with flank steak.  

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I always make my mashed potatoes by boiling unpeeled potatoes and peeling them AFTER they are cooked. I always prefer this method vs. boiling peeled tomatoes, because I’ve never ever encountered a problem of “soupy” mashed potatoes using my method. By boiling the potatoes unpeeled, they remain pretty much whole and intact, which makes the process of draining them from all the water pretty easy and effective.   If you boil peeled potatoes chunks (like most recipes suggest), potatoes tend to get much more watery and draining them could be challenging.

I love using half & half vs. milk because it makes potatoes less grainy and more creamy than if you used milk.

After you boil the unpeeled potatoes, let them cool before peeling, or run them under cold water when they are still hot and peel them while running under cold water. Mash them slightly in a large mixing bowl, using potato masher. Melt butter, add butter first and mash it in. Then, heat up half & half until hot but not boiling and add gradually (not all amount at once). Add half and half gradually, constantly mashing, until you reach the desired consistency and texture.  Top mashed potatoes with chopped cooked bacon and chopped green onions!


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Ingredients
  1. 2 lb potatoes, unpeeled, washed
  2. 4 tablespoons unsalted butter
  3. 1/2 to 1 cup half and half
  4. 1 teaspoon salt (more to taste)
  5. 7 or 8 strips of cooked bacon, chopped
    For garnish:
  1. green onions, chopped
Instructions
  • Place unpeeled potatoes in a large saucepan. Fill the saucepan with water to cover potatoes. Bring to boil and simmer for about 30 or more minutes until potatoes are done and can be easily pierced with a fork.
  • Drain potatoes from water, let the cool and then peel. Or, alternatively, peel each hot potato under the cold running water.
  • Place peeled potatoes into a large mixing bowl. Using a potato masher, mash them slightly. Then, melt butter and add it to the potatoes, continuing to mash. Heat up half and half on the stove top or in microwave until hot but not boiling - add to the mashed potatoes, continuing to mash. Do not add all half & half at once - start by adding 1/2 cup half and half, then add more if needed, to achieve the desired texture.
  • Top mashed potatoes with chopped bacon and green onions. Or, mix those right in!

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Greek Salad

A Greek style salad with tomatoes, cucumber, onion, pepper, olives and feta.

Greek Salad (Horiatiki Salata)

CookingAddic This is a more traditional Greek salad, one without lettuce, that typically consists of tomatoes, cucumbers, onions, peppers, olives, feta, olive oil, oregano and sometime a splash of red wine vinegar. 

This salad is super easy to make where you basically just need to slice the veggies and you are good to go! The feta is commonly served as a big slab on top of the salad but you can also serve it with the feta crumbled. This salad makes for a great side or even a light meal and it's perfect in the summer with all of the field ripened veggies around!

Ingredients
  • 2 large ripe tomatoes, sliced
  • 1 medium cucumber, sliced
  • 1 red onion, thinly sliced
  • 1 green pepper, thinly sliced
  • 16 kalamata olives, pits removed
  • 8 ounces feta, sliced or crumbled
  • 1 teaspoon oregano
  • extra virgin olive oil to taste

Directions
  1. Toss the tomatoes, cucumber, onion, pepper and olives in the olive oil, place it on a plate, top with the feta and sprinkle on the oregano along with a drizzle of olive oil.

Option: Add a splash of red wine vinegar.

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Greek Salad (Horiatiki Salata)

Vegetable Soup with Dumplings

CookingAddic Vegetable Soup with Dumplings is a great hearty vegetarian dinner recipe. You won't even notice there is no meat! I love this warm bowl of soup.


This soup is so easy to pull together. I don;t even mind making it after a long day. I use frozen vegetables to cut some chopping time down. There is also garbanzo beans, gold potatoes, celery, onion, garlic, and beer in this savory soup. The dumplings make this soup SOUPER (haha!) delicious.

Ingredients
Stew
  1. 1 Tablespoon butter
  2. 1 Tablespoon olive oil
  3. ½ cup onion
  4. ½ cup celery
  5. ½ teaspoon salt
  6. ½ teaspoon pepper
  7. 1 Tablespoon garlic
  8. ½ teaspoon chili powder
  9. 2 Tablespoon tomato paste
  10. 1 beer, optional (I like a lager)
  11. 6 cups broth, vegetable
  12. 1 cup mixed frozen vegetables (whatever blend you like)
  13. 1 cup gold potato, cubed
  14. 1 can garbanzo beans, drained and rinsed
Dumplings
  • 1 cup flour
  • 2 teaspoons baking powder
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 Tablespoon butter
  • ½ cup milk
Equipment
  • 1 large dutch oven, or pot
  • 1 medium mixing bowl
Instructions
  1. Start by melting the butter and olive oil over medium high heat in a large pot or dutch oven. Add the onion, celery, to the hot oil/butter mixture. Cook the vegetables for around 2 minute stirring constantly. Add the garlic and chili powder. Stir for another 2 minutes. Dump in the tomato paste, and mix it into everything for another 2 minutes. Pour in the beer, and cook for about 4 minutes (until the beer has mostly evaporated). Pour in the broth. Add the frozen vegetables, potatoes, and beans. Bring the soup to a simmer and cover it with a lid.
  2. Cook for around 20-30 minutes. Test the potatoes to make sure they are not crunchy. Taste the broth and add additional salt and pepper to taste. Then start on the dumplings.
  3. For the dumpling combine the flour, baking powder, sugar, and salt in a medium mixing bowl. Mix the butter into the flour mixture using you fingers (just like you are making biscuits). Pour in the milk and stir until a dough forms. Drop Tablespoons of dough into the hot vegetable stew. Cover and cook for 15-20 minutes. The dumplings should look light and fluffy.

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Pico de Gallo

Pico de gallo is a condiment like a salsa that is made with fresh chopped tomatoes, onions and chilies. It can be used just like a salsa for dipping tortilla chips into or as a side dish or a condiment.


Pico de Gallo

CookingAddic One advantage that it has over salsas is that there is less liquid and that makes it a perfect filling for tacos and burritos etc. The thing that I like most about pico de gallo is that it is nice and fresh and it brightens up almost any meal. To maximize the freshness I typically make the pico de gallo just before I use it. It is also really quick and easy to make, a real winning combo in my books! This recipe is really loose given that I normally just throw it together with what I have on hand. I do like to throw some extras in like lime juice and cilantro to brighten things up a bit. 



Ingredients
  • 2 cups tomatoes (seeded and chopped)
  • 1/4 cup onion (chopped)
  • 1 jalapenos (seeded and chopped)
  • 1 clove garlic (chopped)
  • 1 lime (juice)
  • 1 handful cilantro (chopped)
  • salt and pepper to taste
Directions
  1. Mix everything.


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Southwestern Vegetable & Chicken Soup

CookingAddic This healthy chicken vegetable soup seems even richer with the smoky flavor from roasted poblano peppers and garlic. Serve this healthy chicken soup recipe with tortilla chips.



Ingredients

  • 2 medium poblano peppers
  • 2 teaspoons canola oil
  • 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 1½ cups chopped onion (1 large)
  • 1½ cups chopped red or green bell pepper (1 large)
  • 1½ cups green beans, cut into ¼-inch pieces, or frozen, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1½ teaspoons ground cumin
  • 6 cups reduced-sodium chicken broth
  • 1 15-ounce can black beans or pinto beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 cups chopped chard or spinach
  • 1½ cups corn kernels, fresh or frozen
  • ½ cup chopped fresh cilantro
  • ½ cup fresh lime juice, plus lime wedges for serving



















Instructions

  1. To roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop; set aside.
  2. Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.
  3. Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
  4. Add the reserved chicken and juices, chard (or spinach) and corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors.
  5. Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.

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Brussels Sprout and Mushroom Hash

CookingAddic Brussels sprout and mushroom hash with fried eggs that makes for a tasty fall breakfast or brunch!

Brussels Sprout and Mushroom Hash

This hash is really easy to make where you basically saute the mushrooms and cook until they start to caramelize, add the brussels sprouts, cook until they start to caramelize, add the eggs and cook until the desired level of doneness. To avoid dirtying another pan, just make small holes in hash and fry the eggs in them. 

What a great way to enjoy your brussels sprouts for breakfast!

Brussels Sprout and Mushroom Hash

Ingredients
  • 1 tablespoon oil
  • 1 small onion, finely diced
  • 8 ounces mushrooms, sliced
  • 1 clove garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • 1 pound brussels sprouts, trimmed and sliced
  • salt and pepper to taste
  • 4 eggs

Directions
  1. Heat the oil in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize, about 15 minutes.
  2. Add the garlic thyme and brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
  3. Season with salt and pepper to taste.
  4. Create small wells in the hash, add the eggs and cook until the desired level of doneness.

Brussels Sprout and Mushroom Hash


Option: Place the pan in the oven to finish cooking the eggs and to ensure that the tops of the eggs cook fully.

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