Garden Day

I know this isn’t a post of a recipe, but it is a post of my most favourite herbs and other stuff that I use in my recipes!
We planted Basil, Cilantro, Dill, Garlic Chives, Patio Tomatos, Chili Peppers, Cucumbers and Strawberries - oh and we threw in some Lavendar and a Mini Rose.
As soon as the basil is ready I will post my famous Bruschetta Recipe.

Soup of my Dreams

My Aunt made this soup for us a few years ago and it has been a hit with my family ever since. I could probably eat this soup for the rest of my life. This soup is so easy to make - as are most soups, but I really like this one for its fresh flavour. The last time I made it I put in waaay too many limes (I actually cut them up and cooked them in the soup) not a good idea, the soup will end up being bitter. I can’t belive how hard it is to take a photo of a bowl of soup! this was the best one of about 20. So here it is!

CHICKEN LIME SOUP

Combine the following, bring to a boil and simmer on low-med for an hour
6 cups chicken broth (I used 2 - 900ml tetra packs)
1 onion cut into quarters
1 cup fresh parsley
1/2 tbsp thyme
2 chicken breasts cubed
2 celery stalks - chopped (leave in big chunks)
2 tbsp salt (I leave this out because the broth has enough)

Next: (the tedious part)
Remove the chicken pieces. Strain the broth and discard the veggies.

In another pan saute in 2 tbsp oil:
1 chopped green pepper
1 chopped onion

Add to the strained broth:
2 tomatos chopped
2 tbsp fresh parsley chopped
the cooked chicked
Juice of 2 fresh limes
1/2 tbsp pepper
Sauteed onions and green peppers

Simmer for another 20 minutes. You can add lime slices when ready to serve (may be too much lime though) Serve over crunched tortilla chips. ENJOY!

Suz’s Homemade Potato Salad

I love potato salad, but it has to be homemade and without a lot of mayo - I do not like mayo. Anyhow, in my pregnant state I am craving homemade potato salad. I love making it because I don’t use a recipe and it turns out different and better each time. This time I used about 30 small red potatos (I mean small) and left the skin on. Here’s what I put in (I am estimating the amounts):
30 small red potatos cut in quarters
5 hard boiled eggs (only used 2 yokes)
1/2 med onion diced
2 sticks of celery diced
1/4 cup of mayo
1/8 cup of mustard
1 tbsp of hot dijon mustard
1 tbsp of fresh dill
1 tbsp spoon paprika
Salt and Pepper to taste

It is to die for! So delish and my hubby loves it too Well have a great Easter weekend and hope you get stuffed full of great food and some chocolate too!

Potluck Pasta Salad

I love this cookbook. I’ve blogged about it before, I think on my old blog, but tonight I tried a new recipe from it. This book is for those who are intimidated in the kitchen and at the same time great for the experienced cook as there are tonnes of tasty recipes to chew on! We are having a Salad Day at work tomorrow so what better salad could be served?
I made the Potluck Pasta Salad. It has less than 220 calories per 1 cup serving and has a lot of necessary protein to for you vegans out there!
Here’s the recipe (doubles well):
Serves 8
Dressing:
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tbsp Dijon mustard (I used hot)
2 tsp Worcestershire Sauce
1 tsp granulated sugar
1/2 tsp salt
1/4 tsp fresh ground pepper
2 cloves garlic, chopped
1/2 cup extra virgin olive oil
2 tbsp minced parsley
2 tbsp fresh basil (I used a lot)

Salad:

3 cups dry fusilli (or any small pasta)
1.5 cups cooked kidney beans (rinse if using canned)
1.5 cups cooked chickpeas (rinse of using canned)
1 cup diced yellow bell pepper, diced
1/2 cup sliced black olives
3 large plum tomatoes (any ripe ones will be fine) diced and seeded
1/2 red onion diced
salt and fresh ground pepper

Step 1 - put all dressing items in a food processor except oil. Process until smooth. Add in basil and slowly add oil through the feed tube (don’t over process). Set the dressing aside.
Step 2 - Cook the pasta in a large pot of salted boiling water until al dente ( about 8 minutes) Rinse under cold running water and drain well. Toss in the dressing, chickpeas and kidney beans. Add the yellow peppers, tomatoes, olives and onions, mix well. Chill and add salt and pepper to taste.
It seems like a lot of work and a lot of ingredients but you will probably have the majority of them on hand, if you don’t it is easily modified. ENJOY!

Grandma’s Banana Bread

Wow, this recipe is so good. It is so easy and it never fails! I use this recipe at least 3-4 times a year. The only thing I don’t add is the nuts because I personally don’t like nuts in my banana bread, but others say it is great that way too. The banana bread always turns out crispy on the outside and moist on the inside. I love it with a little butter. Enjoy!

Grandma’s Banana Bread
Doubles easily for 2 loaves

1 cup white sugar
2 eggs
1/2 cup sour milk (add 1 tsp vinegar if you don’t have sour milk)
1 tsp baking soda - dissolve in the milk
1/2 cup shortening (crisco)
2 cups flour
2 mashed bananas

Cream sugar and shortening together well. Beat in the eggs. Add mashed bananas. Blend in flour alternating with the milk/soda mixture. Start with flour and end with flour. Add the nuts.

Bake in greased loaf pan - 350 F for about 1 hour

My Greatest Temptation

Ok folks Here it is. My all-time favourite snack!

EDAMAME

aka Japanese Soybean

I am not a vegetarian, actually consider myself a meat and potatoes (with gravy) kinda gal, but when I came across these I definitely stopped eating chips and excess amounts of chocolate!Not only are edamame a great source of Protein, but also a great snack.

Preparation - the easy way:

Place frozen edamame into a microwavable dish, put about 1/4 inch of water in and cover with lid. Cook in Microwave on high for approximately 3 minutes or until steaming hot. be careful not to overcook.

Remove them from the microwave, pour out the water and toss the beans in 1/4tbsp of sea salt or to taste, Enjoy! (I prefer to dip them in Franks RedHot hot sauce for an added kick.
How to eat:
pick up a pod with fingers place entire pod in your mouth, gently bit down with your teeth and while sliding it out of your mouth the beans should just pop right out. Or you can simply pop the bean out with your fingers and enjoy that way. Don’t eat the shell. I’d take a picture of myself eating them but I’m not that talented. Hope you are eble to enjoy them as much as I do!

They are great accompanied by a cold beer

My Food Life

Ok Here it is! I’ve finally decided to dedicate a portion of my life to a Food Blog! Everything and anything you will find here will be soley about food. I do have to say that I’m no professional, but I sure will try to please your palette.
So stay tuned, my first post will be tonight! (I hope)