Last night the Hubbs and I were reminiscing on our skinny days and wishing we were there again as we shoveled french fries and and hamburgers into our mouths. You know whats crazy, Lee’s skinny days were when I was an 8 month pregnant fatty. How did he loose weight as I continues to stuff my face and watch my ass grow. Alright, enough about us and more about this delish soup my mom taught me to make. Its super easy and its very low cal. I like to call it my Skinny Jean Soup. I know…lame but whatev.
Ingredients: Disclaimer, don’t limit yourself to the amounts below use as little or as much or non at all.
2 32oz. boxed chicken broth (you can use the cubes too) use vegetable broth for a vegan version.
4 stalks chopped celery
small chopped bok choy
1/2 small head of cabbage
4 diced carrots
1 chopped onion
1 bay leaf
1 clove garlic minced or garlic salt to taste
1 inch minced ginger
dash of chili powder
Salt to tast
1 cup red lentils
package frozen peas
In a large pot pour in the chicken broth turn it on med-low and combine all ingredients except lentils and peas.
Bring to a boil and let simmer for 20 mins
Add lentils and peas simmer for another 15 mins.
And your done
Additional ingredients to try: squash, zucchini, potato, shredded chicken
Last night while watching Transformers with Holden I was in the market for new recipes. As I was surfing the world wide web I stumbled upon this great web sight Yummly. It brings all recipes from around the glob to one spot.
If your a Pinterest lover then you will love the way Yummly finds, displays, and organizes your recipes for you.
I got a couple sick chicky’s in the house and thought I would make some soup. Chicken tortilla sounded good so I pulled out the cookbook and went to town on a recipe I havent tried yet. Im so excited about this creation that I want to share it with you.
I subed a few ingredients and it was fab.
1 tablespoon olive oil
1 small onion, diced (about 1 cup)
1 teaspoon kosher salt
1 red bell pepper, diced
my substitute: 1/2 red bell pepper, diced and 1/2 green bell pepper, diced
1 small garlic clove, minced
1 teaspoon ground cumin
One 32oz box chicken broth
1 bay leaf
1 1/2 cup frozen corn kernels
One 15oz can diced tomatoes
My substitute: One 15oz can of diced tomatoes with green chillies
1lb boneless skinless chicken breasts whole
Juice of 1 lime
crushed tortilla chips
my substitute: warm tortillas
In a large sauce pan or Dutch oven, heat the oil over medium heat. Add in the onions and sauté till soft.
Add the salt, bell pepper, garlic, and cumin and sauté for 2 mins.
Add the broth bay leaf corn, tomatoes, and chicken. Bring to a boil then simmer on low for 10-15 mins till chicken is cooked through.
Once chicken is cooked through, remove chicken from the pot and set aside to cool enough for you to touch. Once cooled shred with a fork or your fingers.
Place the shredded chicken back in the broth, add the lime juice and simmer for approx. 3 mins to warm the chicken back up.
Additions to yummy it up: Shredded cheese, avocado, sour cream, cilantro, green onion.
Thank you Weelicious cookbook for the great recipe!
As for dessert… Do you have any left over candy canes?????????
Crushed up candy canes. put the candy canes in a plastic baggy and crush them with a meat cleaver.
Vanilla ice cream as much as your heart desires
Chocolate syrup or fudge (optional)
Make your self a bowl of ice cream and sprinkle the candy cane on top.
In large bowl combine eggs and sugar, beat well. Add pumpkin and lemon juice and mix till blended.
In a separate bowl combine flour, baking powder, and spices. Add to egg mixture.
Grease a large cookie sheet and line with wax/parchment paper. Spread batter onto the wax/parchment paper.
Bake for 10-15 minutes until spongy.
Lay out a clean hand towel, flip the cookie sheet over on top of the towel so the waxed paper is on the top. Discard the cookie sheet. Peel the waxed paper off of the pumpkin cake and roll the sheet of cake in towel. Let stand for 10-15 mins.
In the mean time make the filling.
Combine all filling ingredients into a bowl and whisk till fluffy.
Unroll the cake and discard the towel. Evenly spread the filling on the cake and role back up.
This weekend the fam got spontanious and tried our first Pho restaurant. In fact it was our first time trying Pho. When I saw the menu that looked like scribbles (Vietnamese) to me with non descriptive descriptions, people slurping noodles and gnawing large pieces of meat, and the waiter telling us the tripe dish was the best I immediately thought… its not to late to walk out. Then I had a bad feeling in my stomach which I’m sure fucked with my brain making it think everything had a funky taste. Anyways, I still tried it and to be quite honest I’m pretty sure you will never see me eating Pho again unless I hire a professional Pho eater who is friends with my tastebuds and can order my food for me. On a good note, we tried something new, the little enjoyed the broth and the hubs enjoyed my dish.
Im always looking for new foods and restaurants to chow down at so leave me a comment on where or what we should try next!
This restaurant has already been recommended. Not really my style but might float someone else’s boat.
Let me introduce you to Tattler Canning Lids, Tattler Canning Lids… meet my friends, friends meet Tattler Canning Lids. I am the rookiest of the rookie canners out there. In fact I have only canned strawberry jelly twice, once with … Continue reading →
1 Frozen Banana
1/2 cup Pureed pumpkin
1 1/2 Cup Almond Milk
1 tablespoon Maple syrup
1 teaspoon cinnamon
1 cup Ice
Blend it together and you are in Pumpkin heaven.
PUMPKIN DOUGHNUTS w/ SOUR CREAM FROSTING
“make you go nuts“
1/2 cup canola oil, plus more for pans
1 3/4 cup all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon fine salt
1/4 teaspoon backing soda
1 cup pure pumpkin puree
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup powdered sugar
2 tablespoons sour cream
1/4 teaspoon fresh lemon juice
Heat oven 350 F. Lightly oil 2 doughnut pans. If you have 1 that’s okay, you’ll just make more batches.
Whisk together the floor, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl, set aside.
In separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (don’t over mix).
Spoon a 1/4 cup batter into each compartment unless using a small doughnut pan. Bake until the donuts are golden brown and spring back lightly when touched,12 to 14 minutes. Let cool in the pas for 15 minutes, then transfer to a wire rack to coll completely.
Meanwhile whisk together the powdered sugar, sour cream, and lemon juice in a small bowl. Drizzle over the doughnuts scatter on the sprinkles, let set before serving.
I am a man who believes romance should never die, movies make for a great night, custom suiting is a must and creating a legacy is one's purpose. A man who holds true to this understands the gentleman's lifestyle.