One Sunny Home: Hearty

Showing posts with label Hearty. Show all posts

Friday, February 24, 2012

Okra Vegetable Soup

The weather is rather chilly today and a bowl of hearty soup is a welcoming thought! Since I had all the ingredients on hand, I decided to make my okra vegetable soup. I never had the famous gumbo, so having nothing to compare to I can't officially call this "Vegetable Gumbo" but that is what my family refers to it by. This soup is easy to make, doesn't have fancy ingredients, and deliciously filling. You can make the soup match your taste buds by simply tweaking the ingredients.

Serves 6

Ingredients:

Directions:

1. Prepare all the vegetables before starting the base of the soup.

2. Make the roux-or the base of the soup by melting butter in a cast iron pot on medium heat. Add flour and mix using a whisk, mix frequently, taking care not to burn. The roux will expand and start turning a golden color. Constantly mixing, continue to "brown" the roux until it reaches a dark tan/light brown color 3-4 minutes: this will add the rich "roasted" feel to the soup.

3. Add the chopped onions, garlic, pepper, celery, and okra if using FRESH ONLY. Sauté the vegetables for 2-3 minutes: if using fresh okra cook until the slimy texture disappears.

4. Add the tomato sauce or juice to the vegetables: add more if you like the "tomato" taste in your soup. Continue to cook for additional 1-2 minutes.

5. Add corn, frozen okra-if using, instant rice or use leftover cooked rice, pearled barley, and vegetable bouillon. Mix and bring to a boil. Add parsley, paprika, and seasoning salt to taste. Turn heat to low and allow to simmer for 10 minutes. Taste, add additional seasoning to match your preference, try adding: Tabasco sauce, Worcestershire sauce, thyme, or some Cajun seasoning.

Bon Appetit my lovely readers!

Saturday, February 18, 2012

Red Quinoa Vegetable Salad

Are you finding yourself daydreaming of spring like I am? Every year in the middle of February I get excited for spring! Busy with cleaning, taking care of kids, and getting ready for a February birthday I often find myself struggling to nourish my body for lunch. I often don't have the time to cook something and simply settle for something that will "carry me over to dinner." Guilty...I know. My sister and I made this quick salad one day and since then it is the recipe I turn to when I need a power boost in the middle of my day. This Red Quinoa Veggie Salad is packed with good fats and protein yet SO quick and easy to make. Plus leftovers can be used at dinner time, or the following day for lunch!

Makes ~6 cups

For the salad:

For the dressing:

Directions:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, chop up vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 10 minutes. Fluff with a fork.

4. Combine the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well adding additional salt and pepper as needed. If desired, refrigerate salad before serving. Can refrigerate in a sealed container for 1-2 days.

I hope you'll take the time to nourish your body and soul this weekend! Blessings!

Inspired by Epicurious

Monday, January 16, 2012

Split Pea Soup

I have been wanting to make some peas soup...I honestly could not remember the last time I had a bowl! With the weather being so cold these days a thought of a warm soup is very welcoming!! Instead of having a thin peas soup I wanted to make a thicker, richer kind...perhaps with a few extra vegetables to maximize the taste! Here is how I created a richer variety of the simple split peas soup. Plus, some REALLY exciting news at the end of this post!!!

Ingredients:

(add a vegetable cube to a cup of water to make a quick veggie broth)

1. If you have the time, cook the peas in a pot by placing peas in a pot and cover completely with water. Bring the water to a boil and reduce head to a slow simmer. Simmer peas for 35-45 minutes, add additional water if needed. If you don't have the time, cook the peas in a microwave. Using a large microwave safe bowl place peas in the bowl and cover completely with water. Microwave on high for 14-20 minutes, add additional water if needed. Peas should be soft and able to be mashed with a fork when done.

2. While peas is cooking: Heat a soup pot over medium heat and add olive oil. When the oil gets hot add the crushed red pepper flakes and cook stirring occasionally for about 30 seconds. Add zucchini, carrot, celery, garlic, tomatoes, and potato (if using mashed potatoes-add to the soup when adding peas.) Cook, stirring occasionally for 3-5 minutes. Add green onions and parsley at the last 2 minutes of cooking.

3. Mash cooked peas with a fork or potato masher, add a couple of tablespoon of water/vegetable broth if needed. Add mashed peas (and mashed potatoes if using) to the soup pot. Add a cup or two of water/vegetable broth to reach a desired consistency. Heat soup to a slow simmer.

4. Add a small amount of spices: black pepper, herbal seasoning, salt. Now you can either leave your soup as is-chunky. Or you can put it into a blender to make silkier. I like to have it in between...to reach that I blended half of the soup in a blender and used a potato masher to coarsely mash the rest.

5. Taste soup and add additional spices as desired! Add additional water/vegetable broth if needed. I like to put additional green onions and red pepper flakes on the top of my soup... for that extra warmth! Serve with a couple of slices of bread or some toasted tortillas!!

I hope you'll give this soup a try! I believe this vegetable loaded peas soup is my new favorite from the peas variety!!

P.S. Stay tuned...a "face lift" for my blog page is coming! And for all of you quote and poetry lovers, there is a surprise in the making!!

Is there a recipe you're yearning to see from my kitchen? Perhaps an ingredient that you wish to see in "action"...email me, I would love to hear from you!! My email is: one sunny home (at) gmail (dot) com all one word, without spaces. Hope to hear from you! ~Blessings!

Thursday, January 5, 2012

Butternut Squash & Green Apple Soup

The weather has been especially chilly these last couple of days- making me wish for a warm bowl of soup and a slice of hearty bread...and perhaps a good book in hand :-) I've been wanting to make butternut squash soup for a while, so this was perfect for the frosty weather. The balance of the sweet butternut squash and the tart green apple make the perfect match. I was very pleased with this soup! I liked the silky texture and the satisfying taste without the heaviness. (Serves 4-6)

Ingredients:

1. Heat the butter in a large saucepan over medium-high heat for 1-2 minutes. Add onion, garlic, celery and carrot and sauté for 5 minutes; turn the heat down if the vegetables begin to brown.

2 Add squash, apple, broth and water. Bring to boil. Add salt and spices. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. (Note the smaller you chop your vegetables, the quicker your soup will be finished. If you got the time, try roasting the butternut squash in the over in it's skin until soft then scraping the flesh out into the done soup just before pureeing.) Puree in a blender, and return to a clean pot.

3 Add additional salt and/or spices to taste, and garnish with chives or parsley.

I enjoyed making this quick, delicious, simple, and yet so healthy soup! I hope you too will give this soup a try! Happy Thursday Everyone!

Adopted from: simplyrecipes.com

Monday, December 12, 2011

Stuffed Acorn Squash

As fall approached I searched to find a perfect recipe for stuffed acorn squash. Something "meaty" without the meat! As time went on, I thought to myself "why not create one!?!" So I did! The stuffed squash turned out really nice with the authentic fall/winter flavors and colors. I was really pleased!!

Serves 2

Directions:

1. Wash the squash and cut into two. Scrape out the seeds (wash and bake the seeds for a tasty snack or a delicious topping for salad!) Place squash halves, cut side down in a glass casserole dish with about 4 tablespoons of water. Bake at 350 degrees F until flesh is soft: 25-35 minutes.

2. Meanwhile, rinse rice in cold water. Cook rice in a pot with 1 cup of water. I like to add a small piece of kombu while cooking rice.

3. While rice and squash are cooking, prepare your vegetables: carrot, celery, onion, green onions. To add a "meaty" taste to stuffed squash I added a veggie patty, this really gives it a kick! To make it simple, just use a store bought veggie patty: break it into small pieces.

4. Using a skillet on medium-low heat with a tablespoon of olive oil, sauté vegetables and veggie patty for 4-6 minutes, until carrots are barely soft. Add 2-5 tablespoons of water if needed to prevent from sticking.

5. Add cooked rice and mix well. Season with seasoning salt, add additional salt and black pepper as needed. Because everything is cooked through, feel free to taste the "stuffing" and adjust as needed.

6. At this point you're ready to stuff the squash with your "stuffing." Another option is to carefully scrape out the soft flesh out of the squash and mash it into the stuffing; then scoop the stuffing into the hollow squash. I left the flesh as is and added the rice stuffing: as on the pictures. Depending on your squash size, you might have extra "stuffing." You can eat it as it..it is delicious! Or roast a bell pepper and stuff that!

7. Place stuffed squash in to a glass casserole dish. Add 1/2 a teaspoon of butter on top of squash if desired. I think it helps "marry" all the flavors! Return the casserole to the oven and bake at 350 degrees F for additional 20-30 minutes. All the ingredients are cooked, they just need to "marry."

Serve with a simple green salad and your meal is complete!! Enjoy!

Saturday, November 26, 2011

Crispy Baked Potato

Looking for a easy dinner idea? How about a baked potato with your favorite toppings?!? This is not your ordinary baked potato with a saggy crust. This recipe will give you a flavorful-moist potato flesh with a delicious, crispy crust. My brother-in-law and his wife shared this wonderful recipe with me a couple of years ago and I haven't used a different recipe since!

I love the idea of a potato bar for a party. Whether it's for bridal shower, small group dinner, baby shower, or a get together with friends. It is a simple one plate meal that gives you, the hostess, the ability to socialize and have a good time!

Ingredients:

Instructions:

1. Wash potatoes using a vegetable scrub brush, wash well.

2. Rub potatoes with your favorite butter spread: BlueBonnet/CountryCrock you can also use unsalted butter if you wish. I like using LandOLakes all natural butter with olive oil.

3. Sprinkle buttered potatoes with your favorite coarse salt.

4. Place potatoes on a baking sheet lined with foil or use a glass casserole dish. Do not wrap each potato in foil.

5. Bake the potatoes in a preheated oven at 450 degrees F for 45-65 minutes or until skin feels crisp but flesh beneath feels soft .

6. Dress the baked potatoes with your toppings.

I sincerely hope you'll try this simple yet soooo delicious recipe!!

Here are some topping ideas:

Baked Potato with Steamed Vegetables

Saturday, November 19, 2011

Wholesome Pizza

Thinking of ordering some pizza? Sure takeout pizza is quick but on average when compared with homemade it has more calories and can be expensive. Did you know a national brand takeout will contain around 550 calories for two slices! Homemade pizza will contain roughly 350 calories for two slices. This recipe will give you a healthier, cheaper, and delicious alternative. The aroma of this pizza dough is AMAZING!! It is unforgettable and memorable to which your senses will want to come back to again and again. The Italian herb mix is the secret! The garlicky sauce is just right, not too overwhelming and yet has a kick to it. Don't let the number of ingredients in this pizza scare you off! For toppings I used red onions, black olives, baby mushrooms, tomatoes, and cheese: Daiya (mozzarella).

Pizza Dough

Toppings of Choice

Italian Herb Mix

Tomato Sauce

Directions:
1. Prepare the tomato sauce: mix well and allow the ingredients to "marry" in the refrigerator for at least 20 minutes. *The sauce is a bit spicy: if preparing for younger children, leave a few tablespoons of the plain Tomato Sauce and allow them to create their own "mini pizza!"

My son helping out :-)

2. Prepare the Italian Herb Mix by mixing all the ingredients together. This can also be done ahead of time: keep in an air time container.

3. Prepare the crust in your mixer bowl using the dough hook. Or simply knead the dough by hand.

4. Using a whisk, combine dry Yeast and warm water. Let stand for a couple of minutes. Add salt, Italian Herb Mix, and sugar; mix well and allow to stand for a couple of minutes.

5. Add flour and knead until an elastic ball forms. Transfer the dough into an oiled bowl, cover with oiled clear plastic.

6. Place in a turned OFF Oven with lights ON to let it double in size. Knead the dough down, and allow to double in size again if time allows.

7. Roll out the dough into a circle or square, who said pizza has to be round :-) Make thick or thin crust. Brush the rolled out crust with Olive Oil, spread Tomato Sauce, sprinkle with cheese, add desired toppings and finish off with a layer of cheese.

8. Bake at 450 degrees F until cheese starts to turn slightly golden, about 20-35 minutes: longer time is needed if you are using meat toppings

My son's mini pizza.

I hope this will encourage you to try a homemade pizza and have fun making it! Save money and invest in your health! May you and your loved ones be well nourished!

Italian Herb Mix inspired by Chef Tomatza