Tag Archive | whole foods

Cheddar Broccoli Soup

This is a soup that I have made for years and years! It’s always my go to soup to take to parties or for company because everyone loves it. I made a few additions this time for the heck of it and it turned out even better! You can leave out the ham & chard or add other veggies that you have. This was just a yummy addition that I really liked.  It also freezes well if you have extras.

Cheddar Broccoli Soup

6 c whole milk
6 T flour (I use soft white wheat and I can’t tell the difference over white)
6 T butter
1 1/2 tsp salt
1/4 tsp pepper
3 c cheddar cheese
1 T dijon mustard
2 c shredded carrots (I really didn’t measure I just threw in what I had)
1-1 1/2 c chopped ham
2 c chard, chopped small ( threw in what I had again, so it could have been less)
2-3 bunches broccoli, chopped small

Throw chopped veggies into a large stock pot and barely cover with water. Cook till barely tender about 10 minutes.  While veggies are cooking blend the butter, flour, milk, salt & pepper in a blender. When veggies are ready add the blender contents to the pan and stir with a wisk until the butter melts.  Cook until thickened over medium heat. Add the mustard and cheese and cook until cheese is melted. Serve!

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Healthy Pumpkin Cookies

I was looking for a cookie recipe that my kids would love while we watch a movie tonight. I also wanted one that I was ok with feeding them. And even though it’s 90 degrees outside still, I am in the mood for fall! I hung my fall decorations today! I am a total sucker for fall things! I hate halloween but love fall. Have you gotten that I love fall by now?

So let’s eat pumpkin. About 7 years ago I got on a pumpkin kick. I made everything pumpkin I could find! I burned out on pumpkin. I think I’m ready to try pumpkin again. So Katie over at Kitchen Stewardship had this great recipe. I am going to help my kids make it tonight. My mother used to make wonderful pumpkin cookies with a glaze that are to die for. I will try to alter it to be whole food in the future and post it here.

Kitchen Stewardship’s Healthy Pumpkin Cookies

Ingredients

 

2 cups butter or coconut oil or palm shortening (see above to use some flax seed, as well)
1 1/2 c. sucanat (unrefined cane sugar)
16 oz. can pumpkin or 2 c. pumpkin puree (squash works, too!)
2 eggs
2 tsp. vanilla
4 c. white whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp.nutmeg
½ tsp. allspice
1 tsp. salt
2 c. chocolate chips or raisins
1 c. chopped nuts

Method

Cream fat and sweetener. Add pumpkin, eggs and vanilla; beat well. Stir together flour and next 6 dry ingredients. Add to batter; mix well. Stir in choc chips and nuts.

Drop rounded teaspoonfuls two inches apart on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

Fresh Peach Paradise!

We harvested our peaches last Friday and we only had 2 big bowls full. I was so sad. But they were huge and beautiful. I wanted to make a dessert but didn’t want to take forever or turn on the oven. Here is my creation. My family loved it! I want to make it again!!

Peach Paradise

Remember I forget to measure so these are estimates again.

4 or more large fresh peaches, peeled & sliced

1/2 c pecans, chopped

2 T maple syrup

1 tsp cinnamon (I really just shook some on)

Cook in a skillet on medium heat for about 10 min.  I added a little ultra gel to make the sauce thicken a little. You don’t have to do this.

Mix together:

3/4 c vanilla yogurt

3 T heavy cream

When peaches are done spoon into individual bowls and pour this over the top.

While peaches are cooking turn on the griddle.

Using a pastry brush:

Brush melted butter, maple syrup and cinnamon onto both sides of a whole wheat tortilla. Place on griddle for 2 min. each side. Then cut into 6 triangles. Serve with the peaches!!

 

Getting Ready for School Lunch?

More & more schools are being targeted about their unhealthy lunches. I still don’t see progress being made in that area. Our kids need good whole milk not skim and no matter what you say chicken nuggets just aren’t “real” food and fries are not a vegetable!  My kids take sack lunches everyday.

My 7 year old is pickier(not bad but pickier) and likes jelly sandwiches every day with applesauce. My oldest likes leftovers or other things but hates sandwiches. I try to have a pretty good variety of things around for them to pick. I am not a fan of cold lunches so I try to make theirs  as appetizing as possible so it doesn’t get tossed in the trash.  So here are a few ideas and I will add more as my kids come up with them.

We have an excel spread sheet that I typed up with  5 categories then my kids pick one from each category. It reminds them what to eat without staring in the fridge and it reminds me what I need from the store when I ‘m making my list.

Categories:

Main Item: PB & J sandwich, Yogurt, pizza sticks, calzones, boiled egg, PB crackers, lunchable, leftovers, tuna sandwich, cowboy caviar, salad

Vegetable: carrot sticks, celery sticks, jicama, cucumber slices, pickles, broccoli, cauliflower, tomatoes(cherry), avacado, artichoke, sprouts(sunflower, alfalfa, mung bean, adzuki bean)

Fruit: Grapes, apples, applesauce, pears, fruit leather, raisins, peaches, plums, banana

Grain: muffin, granola bar, pretzels, crackers, popcorn, breadsticks, tortilla (all these are homemade, otherwise you are getting all kinds of nasty extras in there or you are paying an arm and a leg for stuff that still has questionable things)

Protein: trail mix, nuts, cheese, peanut butter(added to celery or apple), pinto beans

I have a stash of extra plastic spoons & forks, plastic bags and paper bags all set up on one shelf  in my pantry.  Next to it is a basket  with snacks like trail mix, nuts, fruit leather, dried fruit and other dry homemade snacks. They can grab them quick to throw in their lunch. This year I’m going to get a rubbermaid and stock it with veggies and fruit already cut and bagged in the fridge so they can grab it quick too.

 

Cowboy Caviar

There is a local store that sells cowboy caviar. I think it’s a silly name but boy is it yummy!  I refuse to pay $6 for about a pint and it has sugar in it. So I made my own.

Cowboy Caviar

Again these measurements are guesses. I don’t measure, I love to throw in. So if you make this and find I should adjust something, leave me a comment.

1 c black beans (all beans are best cooked from dry rather than canned but if that’s all you have it still works.)

1 c corn (frozen or fresh)

1 c Black eyed peas

1 c Pinto Beans

1/2  medium onion chopped

2-3 T fresh cilantro

1 red or green bell pepper chopped small

1-2 avacadoes chopped small

Dressing:

Mix:  1/4 c olive oil

3 T honey

3 T Apple Cider Vinegar

Garlic salt & pepper

Eat this with homemade tortilla chips or jicama wedges! Nice added to taco salad too.

 

Cucumber Salad

I tried a cucumber salad at Whole Foods in SLC in June. It was so good! So I got the ingredients list and made up  my own. So yummy. But take into account I don’t measure well. I try to remember for this blog but I forgot on this one so this is an estimate.

1 cucumber ( I prefer english style since the skins are not so tough) cut in half and sliced

1/4 sweet onion, chopped

1 T cilantro chopped fine

1 T Mirin (find at Azure Standard)

1 T Rice Vinegar

Salt & Pepper