Vegetarian

Joshua’s Cream Of Celery Soup

Serves 6– 8

The story behind this soup is that my son (Joshua) and I exchange recipes. He has become quite a healthy and gourmet cook , which always makes a mother proud. He mostly shoots from the hip, meaning he reads recipes, then totally changes them to his liking, creating recipes to a whole level of goodness and healthiness. Make this comforting soup when you want to lose some serious pounds and when you can find fresh celery with heads full of leafy tops at your local market. Put some of those tops in the soup and use the rest to flavor broths, sauces, and stews, and to toss in your salads. With only a few ingredients and very quick to make, this is a perfect RV meal. It makes quite a lot depending on your size of celery you start with, but freezes well.

1 Teaspoon olive oil

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1 Large yellow onion diced

1 pound of  carrots peeled and cut into rounds

1 small russet potato, peeled and diced

1 Large bunch celery, including some of the tops and leaves, chopped, plus a handful of leaves for garnish

1 Heaping Tablespoon Better Than Bouillon (or homemade stock)

1 Teaspoon freshly ground black pepper

2 cups water, plus more as needed  ( enough  to cover the veg’s by about an inch)

1/3 Cup  minced fresh flat-leaf parsley

1/2 Cup half and half   (optional)

2 Cups diced roasted chicken  (optional)

GARNISH

¼ cup (1 oz/ 30 g) shredded pecorino romano cheese

INSTRUCTIONS

In a Dutch oven or soup pot,  over medium heat add the  olive oil . When the olive is sizzling add the onion, cook until slightly browned and caramelized. Reduce the heat to medium-low and stir in the  celery, carrot, and potato. Cook, stirring occasionally, until the carrot is bright orange, about 15 minutes. Add approximately 2 cups of water, or enough  to cover vegetables by at least an inch .Season with 1 heaping Tablespoon of Better Than Bouillon (or 2 cups of homemade stock) and a few grindings of pepper. Reduce the heat to low, cover and cook until the vegetables are tender, about 1 hour.Re move from the heat. Using an immersion blender, or a vitamix , purée the soup until smooth. I prefer the vitamix as it really gets the soup silky smooth. Purée in batches, and return the pureed soup to the pot.  At this point you can add the half and half and chicken pieces (totally optional) . Add more broth as needed to achieve your desired consistency. Its that simple now you are ready to serve – remove from the heat and cover to keep warm.

NOTE: This soup is also just as good leaving chunky and not pureeing at all,  super good option also.

Ladle the soup into bowls. Top with shredded pecorino romano cheese

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RV Style Che Guevara

I dont know about you, but when we pull away from the house and finally get on the road, I like to have as many meals made ahead as possible.  Meals that freeze well and reheat wonderfully. In addition they must be healthy. This RV friendly recipe ticks all of the boxes, plus it makes a great breakfast, lunch or dinner. Che Guevara also makes a quick burrito, taco or a even healthier rice bowl. Often times when we want to go hiking and not spend a lot of time on a  big breakfast, I reheat the Che Guevara in tin foil, place in the oven to reheat and serve a perfectly cooked egg on top- Yum, it’s truly super food. With these simple ingredients you are on your way to hike, bike, fish, or relax around the campfire.  ♥

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Roasting Pan I Use

4 Cups sweet potatoes, peeled and cut into 1 inch chunks

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Love this roasted corn

1 large onion, diced  (approx. 2 cups)

1 plantain, peeled and cut into 1 inch chunks (optional)

1 1/2 Cups of brown rice (I use leftover brown rice or Seeds of Change Quinoa & Brown Rice already cooked) Best buy is at Costco 

1/2 cups cilantro chopped and divided

1 15 ounce can of organic black beans ( drained and rinsed)

1 1/2 Cups of corn I prefer Trader Joe’s frozen Blackened corn

1 to 1 1/2 Cups of cooked broccoli, cut into tiny pieces eliminating the stems (drained and dried well)

1 Tablespoons olive oil (divided)

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This is a great option

1/2 Cup of your favorite barbeque sauce

1 teaspoon vindaloo (savory spice) or chili powder

salt and pepper (to taste)

Beware this makes a large batch, approximately 6 cups

What’s nice about this recipe is it can all be made in one pan.
Preheat the oven to 400°
Peel the chunked sweet potatoes, adding them into a large roasting pan. Drizzle with half of the olive oil and sprinkle with Vindaloo or chili powder.  Season with salt and pepper. Mix well.

Spread potatoes  out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other. Roast for 10 minutes, stirring halfway through. Roast an additional 5 minutes, adding the plantains and onion, continuing roasting until all potatoes and vegetables are  golden and crisp, an additional 5 to 10 minutes. Test to make sure the sweet potatoes have softened yet crispy on the outside.  When the roasting is complete, remove from the oven and add all of the remaining ingredients. Stirring gently to mix. Serve with Liz’s Greek Yogurt Topping and sprinkle with the remaining chopped cilantro.

Liz’s Greek Yogurt Topping
1 cup nonfat greek  yogurt , 1 Tablespoon diced fresh cilantro and 1 Tablespoon fresh lemon juice, mix all together and use as a topping.

Che Guevara makes a great burrito , taco or bowl, the possibilities are endless. Also liz-logo-1wonderful with corn or flour tortillas, chips and a nice cold beer..

 

 

 
Next week I am featuring Joshua’s Celery Soup
Disclaimer: The first time I experienced Che Guevara was at a wonderful restaurant in Portland, Oregon named Laughing Planet. Then lucky Bend, Oregon they opened up a Laughing Planet. I was in heaven. My neighbor Jen and I decided we could go home and duplicate this recipe and we believe the above recipe is pretty darn close.  Try  the recipe out and see what you think, its worth it. If you are ever lucky enough to find a laughing plant near you, all of their creations are wonderful .

Curry Chicken Veggie Soup

Bringing you your daily dose of travel and adventure and sometimes some good stuff to eat!!!

Week # 3

A soup that sports all the colors of a brilliant autumn day, yet full of health and antioxidants. Another figure friendly recipe, that just gets better with time.
Servings: 8 Very generous helpingsp1000908

Ingredients
2 teaspoon organic olive oil
2 cups chopped onion
2 Tbs curry powder

1 Tablespoon Red Curry paste  ( I prefer  Thai Kitchen)
2 medium sweet potatoes (6  to 8 ounces each), peeled and cut into bite-size pieces
3 medium carrots, sliced or diced
1 small cauliflower, cut or broken into florets or 1 bag of frozen cauliflower
6 cups of  chicken or vegetable broth
1 15-ounce can diced tomatoes

2 Cups cubed roasted chicken or turkey (leftover works great)
2 Cups of diced fresh baby spinach leaves

Liz’s Greek Yogurt Topping
1 cup nonfat greek  yogurt , 1 Tablespoon diced fresh cilantro and 1 Tablespoon fresh lemon juice, mix all together and use as a topping for this soup, tacos, burritos, chili, the possibilities are endless.
Directions
Place a large saucepan or soup pot over medium-high heat and wait 2 minutes. Add the oil and wait about 30 seconds, then add the onion, curry powder. Cook, stirring often, for 5 minutes, or until the onion is translucent and beginning to soften.
Stir in the sweet potatoes, carrots, and cauliflower, making sure they get completely coated with the curried onions, and sauté for another 3 minutes or so.
Stir in the chicken or vegetable broth, diced tomatoes and red curry paste,  bring to a boil. Lower the heat to a simmer, partially cover the pot, and cook gently for another 10 to 20 minutes, or until all the vegetables are tender. Can add the chicken, if using, at this time. Add the spinach, give it a stir. The spinach will wilt within seconds.
Serve hot and garnish with Liz’s Greek Yogurt Topping

NOTE: I have made this soup many ways, a great backdrop for boneless, skinless chicken breast, leftover roasted chicken or turkey, baked tofu, seared lean steak and  shrimp, also works well on its own keeping it vegetarian.

Until next week Cheers from Just Around The Bend ♥liz-logo-1

Next week we are out and about featuring Palate Coffee so please follow us to the next adventure!!!

Turkey, Barley and Mushroom Soup

Bringing you your daily dose of travel and adventure and sometimes some good stuff to eat!!!

This is week # 2.

So how is everyone doing ? Hope you have been trying these heart healthy  RV friendly soups. This healthy soup recipe is chock-full of sturdy root vegetables and whole-grain barley. You can use any combination of dried and fresh mushrooms here. The soup will thicken as it sits on the stove—thin it as needed with more broth or water. Just as tasty omitting the protein. ♥

INGREDIENTS:

1 ounce dried shiitake or porcini mushrooms, soaked in  2 cups boiling water                 NOTE: soak for 30 minutes or can cover and leave overnight overnight for additional flavor

1 teaspoon extra-virgin olive oil

1 large onion   chopped

3 cloves garlic, chopped

2 medium carrots chopped

8 ounces fresh shiitake or baby bella mushrooms, stems removed, caps coarsely chopped

8 ounces white mushrooms, sliced

1 Teaspoon dried thyme, or 1 Tablespoon fresh diced thyme

1 Teaspoon lemon pepper

Salt and  Coarsely ground pepper to taste

2 Cups of leftover roasted turkey or chicken (1 inch pieces)

6 cups low-sodium chicken broth

½ cup pearl barleyp1000890
Preparation

Soak dried mushrooms in boiling water for 20 minutes or overnight for addition flavor. Strain through a fine-mesh sieve and reserve the liquid. Squeeze the mushrooms to remove excess liquid, then dice. Meanwhile, heat oil in a large pot over medium heat. Add onion cook until slightly caramelized, stirring, until very soft, about 4 minutes. Add carrots, all of the fresh mushrooms, salt, and garlic; cook, stirring, until the vegetables start to soften, 3 to 4 minutes.  Add broth, barley, thyme, the reserved soaking liquid and chopped soaked mushrooms. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the barley is tender, about 50 minutes.  Add roasted turkey or chicken to heat through .About 4 minutes.

Nutrition information
Serving size: 1¼ cups each
Per serving: 241 calories 9 g fat(2 g sat); 4 g fiber; 24 g carbohydrates; 18 g protein; 44 mcg folate; 38 mg cholesterol; 4 g sugars; 0 g added sugars; 3147 IU vitamin A; 6 mg vitamin C; 47 mg calcium; 2 mg iron; 401 mg sodium; 611 mg potassium
Nutrition Bonus: Vitamin A (63% daily value)
Carbohydrate Servings: 1½
Exchanges: ½ starch, 2½ vegetable, 1½ lean meat, ½ fat

I adapted this recipe from: EatingWell Magazine, November/December 2016. I changed some of the ingredients to lessen the fat and use a leaner type of protein.

Until next week Cheers from Just Around The Bend ♥

Next Week:  Curry Chicken Veggie Soup, very addicting and figure friendly

 

Diet and Resolutions Week # 1 Chicken Chili with Sweet Potatoes

Here we are again looking at another glorious new year and knowing I have to do something serious to get the holiday weight off!!! Oh I am a life time member of weight watchers who like Oprah falls off of the wagon at any holiday, birthday or just a family event. It doesn’t take much for me to gain 5 pounds between Friday night and Sunday morning.  Pizza, a glass or two of wine and ok creme brulee (my Fav) and I am off to a great start. So here’s the deal, no resolutions this year, just good old common sense. Exercise and heart healthy cooking. So between now and when we can get back out on the road with our RV, I will be sharing Healthy RV cooking recipes that all you RVers out there can easily use on the road and still stay fit. So here we go, since it is winter and here in Bend it’s snowing let’s start week # 1 out with soup. ♥

Chicken Chili with Sweet Potatoes

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups cubed sweet potato ( ½-inch)
  • 1 medium red bell pepper, chopped
    NOTE: Peppers  can be orange, yellow or green
  • 2 tablespoons chili powder (I used 1 Tablespoon)
  • 3 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 15-ounce can low-sodium cannellini beans, rinsed
  • 2 cups low-sodium chicken broth, homemade chicken stock or (vegetable stock)
  • 1 cup frozen corn
  • 2 cups cubed cooked chicken ( ½-inch; about 10 ounces) omit for vegetarians
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper

Preparation

  • 25 minutes

  • Ready In 40 minutes

  1. Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook, stirring, until fragrant, 1 minute.
  2. Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
  3. Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. Remove from heat. Stir in salt and pepper. Garnish:  With  a dollop of Liz’s greek yogurt topping, a slice of avocado and a light salad. Yum.
  4. Liz’s Greek Yogurt Topping

    EXTRA GOOD AND HEALTHY: Mix 1 cup of greek 0 percent fat free yogurt with 1 Tablespoon fresh lemon juice and 1 to 2 Tablespoons finely chopped cilantro , stir well. This is a flavorful topping for soups without the guilt. YUM

Nutrition information
  • Serving size: about 1½ cups
  • Per serving: 324 calories 10 g fat(2 g sat); 8 g fiber; 35 g carbohydrates; 26 g protein; 29 mcg folate; 48 mg cholesterol; 5 g sugars; 0 g added sugars; 8680 IU vitamin A; 24 mg vitamin C; 86 mg calcium; 3 mg iron; 570 mg sodium; 793 mg potassium
  • Nutrition Bonus: Vitamin A (174% daily value), Vitamin C (40% dv)
  • Carbohydrate Servings: 2½
  • Exchanges: 1½ starch, 1 vegetable, 3 lean meat, 1 fat
I adapted this recipe from: EatingWell Magazine, September/October 2016

Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe Southwestern flair. This recipe also works well using your crock pot!!

NOTE: Substituting the vegetable stock and omitting the chicken does  not affect the quality and yumminess of this soup, I just add additional vegetables. p1000864I love this roasted corn from Trader Joes , healthy with extra flavor.

Please check back next Friday for  Week # 2 featuring: Mushroom Soup

Cheers from Just Around The Bend ♥

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Savory Herbed Roasted Potatoes

These lemon-herb roasted potatoes have become one of our favorite side dishes. Made with olive oil, herbs and chicken broth, it doesn’t get simpler and so tasty. Roasted potatoes are usually loaded with a lot of butter and unnecessary hidden calories. You will be surprised how wonderful these taste and simple to make, with only 15 mins active time!
Ingredients

4 to 6 medium size yukon gold potatoes (Organic)
1 Tablespoon Olive oil
1 tbsp Herbes de Provence
1/2 Cup to 3/4 Cup chicken broth, I use Better Than Bouillon (Organic)
I use 1 tablespoon in 3/4 Cup water, this is what I baste the potatoes with

3 dashes Black pepper, ground

1 lemon for drizzling  (optional)

Salt to taste (really not needed with the chicken broth)

PREP POTATOES:

The whole secret to these is to not cut completely through the potato.

Place potatoes in a casserole with a lid and drizzle with olive oil and sprinkle with the herbs. Pour about 1/2 cup of the chicken broth in the bottom of the casserole, (more broth if you’re using a larger casserole for more potatoes). Bake covered for 30 minutes at 350 degrees. Remove lid and baste potatoes with broth from the bottom of the casserole ( this is where all of the flavor is). I baste about every 10 minutes or so, as you baste the broth gets thicker as the potatoes brown .If the broth completely is used up you can add a little more as needed. The potatoes are done when they are tender, you will know as they start to fan out more. Approximately 20 to 30 minutes after you have removed the lid. See pictures below.

OPTIONAL:  

Before serving drizzle with a little fresh lemon juice

11, So Good-YUM

CHEERS FROM  JUST AROUND THE BEND  ♥

NOTE:  Next recipe from just around the Bend is HAZELNUT CHICKEN, which pairs perfectly with my broccoli quiche recipe and Savory Herbed Roasted Potatoes. 

 

Liz’s Homemade Pesto

There is something very peaceful about going out into the garden and picking organic, fresh vegetables. I have grown my own basil for years and am very much a fan of how simple it is to make and the many recipes you can use it in.  Pesto requires the freshest of ingredients for delicious Pesto you can use for pasta sauce, soup, stews and hundreds of  other recipes. My finished product is placed into small containers (two Tablespoons Each) labeled, then placed in the freezer for future uses. Also ice cube trays work well and is the right amount for most recipes.  Surprisingly basil freezes well and much healthier than store bought .I use my food processor and place the basil first, then the garlic and zest. When processing add the olive oil last and drizzle it slowly, as the olive oil can emulsify and become bitter. A pinch of salt and a splash of lemon juice will fix the bitterness.

Produce

3 cups     basil, washed and dried, slightly packed

4 to 6 cloves  fresh garlic cloves ( we like lots of garlic)

1 teaspoon lemon zest (optional)

1/4  to 1/3 Cup Olive Oil  (EVOO)

Optional:  1/4 Cup Pine nuts

This recipe originated from my Italian neighbor who taught me how to plant, grow and harvest basil 40 years ago. Thanks Katrina for teaching me so much about cooking from scratch.

The photos of this recipe and content above are copyright protected.

Bon Appetit from JUST AROUND THE BEND  ♥

Simple German Purple Cabbage

INGREDIENTS

  •        2        Tablespoons Butter
  •        6        Cups of Shredded Purple Cabbage
  •        3         Not peeled Sliced  Apples,  can be Fuji, Cameo,Pink  Lady etc
  •        1/3      Cup Apple Cider Vinegar
  •         1         Teaspoon Ground Cloves
  •         1  1/2  Teaspoons Salt  ( I use Celtic Salt)
  •         1         Teaspoon Ground  Black Pepper
  •         1/4      Cup Sugar  
  •         3          Tablespoon Water

Place butter, cabbage, apples, spices and vinegar  into a large pot, or a large crock pot.. Pour in the vinegar, water, and season with salt, pepper, and cloves.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 2 to 3 hours. Stirring every half hour.

I have made this recipe many times and found it didn’t make any difference in taste or texture using a Large Pot or using a Large Crock Pot.

NOTE:    Half hour before serving you can also add your favorite  sausage, cut into slices.  Either way this is a very YUMMY main course or side  dish.

Heart Healthy Note: Can subsitute canola or olive oil for the butter and definetely vegan and vegatarian leaving the sausage out, healthier for you and just as delicious.

SERVING SIZE: 8 HUGE  TWO CUP SERVINGS

 CHEERS FROM  LIZ  At Just Around The Bend

Adapted From Grandma Jeanette’s Amazing  German Red Cabbage