Tomato Rice-A Healthy Alternative to Rice-A-Roni

We love Mexican food.  Not real Mexican food, American distorted Mexican food.  Tacos, enchiladas, and the like.  Since my journey to cook healthier, I have bemoaned pre-packaged anything.  Even things you but in health food stores are made with vegetable and soy oils.  Thus started the search for home made recipes to replace the Mexican rice that we all love.  Of course, it is a bit more time consuming, and I highly recommend making your own stock, but it is worth it in the end!  Here is a recipe I found for Tomato Rice:

2 Cups Chicken or Beef Stock
2 T. Coconut oil
1 Small onion, minced
1 C. Long-grain rice (organic if you can find it)
1 t. Salt
1/2 t. Ground Cumin
1 Medium tomato peeled, seeded and chopped (I skip the peeling and seeding and just chop away)
1 T. Tomato paste
1 T. Chopped fresh cilantro

Heat the stock until just simmering.  Remove from heat, cover and set aside.  Heat the oil in a large heavy saucepan.  Add the onion and rice and cook over medium heat just until the onion is softened, about 5 min.  Stir in salt, cumin, tomato, tomato paste, and cook for 1 minute more stirring to incorporate.  Gradually add the warm stock, stirring to blend.  Bring to a boil, lower heat, cover and cook until the rice is tender and all of the liquid is absorbed, around 30-40 minutes.  Fluff with a fork and stir in cilantro.  Serve immediately.

Chocolate Zucchini Bread

The best!!!!

3 cups all-purpose flour
3 cups sugar
1/2 C baking cocoa
1- 1/2 t. Baking powder
1- 1/2 t. Baking soda
1 t. Salt
1/4 t. ground cinnamon
4 eggs
1-1/2 C oil  (I use coconut, but has to be warmed to liquid when mixing you can use vegetable oil too-just not good for you!)
2 T. Butter, melted
1 1/2 t. vanilla extract
3C Grated zucchini
a big heaping helping of semisweet chocolate chips.
*optional* raisins or pecans

Mix all of the dry ingredients (first seven).  In a separate bowl, mix eggs, oil, butter, vanilla and mix well.  If you are using coconut oil, you might have to gently warm the mixture to make it liquid before adding to dry ingredients. I used a metal bowl and held it over an empty pan over the stove top to prevent the eggs from cooking.   Stir well into dry mix until moistened throughout.  Fold in zucchini and chocolate chips.  I would say a cup of them, but I won't lie, I add more than that!!

Grease and flour two 8X4X2 loaf pans.  Divide equally and bake at 350 degrees for 55-60 minutes or until a skewer comes out clean.  Mine never really come out clean.  That's okay, it is rich and decadent!!

A Healthier (but still scrumptious!) Chocolate Chip Cookie Recipe!

So, when I started my healthier eating journey one thing became clear:  my chocolate chip cookies would have to remain the occasional unhealthy indulgence.  You see, I made THE BEST chocolate chip cookies.  Even my baker-husband concedes that he cannot touch them!  Friends at work have commented over the years feeling that I needed to enter them into some type of contest.

I have a secret.

It is the recipe on the Crisco stick package..........
 I am cringing.

Well, there is a good reason for that.  Crisco is a wonderful cookie maker.  It doesn't spread out like butter, leaving your cookies thicker, yet soft and chewy.  I suspect it is because of the consistency of the Crisco at room temperature.  ANYWAY I was spying  my jar of coconut oil last night and thinking about how alike it is in consistency to Crisco (but much, much, much,much healthier...)  So decided to give it a try.  I also decided to replace some of the all-purpose flour for whole wheat flour.  I assure you, they are still just as delicious!!!
(PLUS...I had one for breakfast this morning and they kept their soft chewy center...shhhh)



Chocolate Chip Cookies
3/4 C Coconut oil
1 1/4 C. Light brown sugar
2T. Milk (preferably raw)
1T. Vanilla extract
1 Egg (preferably pastured)
1 C. Unbleached all-purpose flour
3/4 C. Whole wheat flour
1 t. Salt
3/4 t. Baking soda
Chocolate chips or carob chips

Beat the coconut oil, brown sugar, milk, and vanilla together with a mixer.  Add the egg and beat lightly.  In a separate bowl, add the flours, salt, and baking soda.  Gradually add to the wet mixture to form a sort of stiff batter.  Add the chips.  I don't put an amount here because I eyeball it.  The recipe calls for one cup....but really?  Who uses just one?

Preheat your oven to 350 degrees.  Drop cookies by the spoonful and bake for 10-11 minutes  NO LONGER!!!!!!  They might look a little under-done when you take them out, but they will set up. If you over bake them they will become hard.  Let cool.  Enjoy.  Bring out the coffee!!!

Brown Rice Shrimp Creole

Brown Rice Shrimp Creole

1 Large onion, diced
1 Large green bell pepper, diced
4 cloves of garlic, crushed
4 cups of vegetable broth--or 4 cups of water and one vegetable bouillon cube
1 Tomato, diced
1-1 1/2 lb. Shrimp, peeled and deveined
Bunch of broccoli
1C. Brown rice
Chili powder--to taste
Cayenne pepper--to taste


Heat olive oil in a large, deep skillet.  Saute onion, bell pepper and garlic until onion is translucent.  Add the broth, tomato, rice, and seasonings, and partially cover and simmer for 45 minutes.  Remove lid and add broccoli and shrimp.  Cook just until shrimp curl up and turn pink.  Add more water if too dry. 

Best EVER Baked Potato Soup

My friend Cindy shared this recipe several years back in our church cookbook.  Evidently, The Machine Shed is an incredible Amish style restaurant here in Indiana.  I have never been there, but if everything there is this good, I am a fan!

The Machine Shed's Baked Potato Soup

2 1/2 lb. baby red potatoes, quartered
1/2 lb. raw bacon, diced
1 jumbo yellow onion, diced
1/4 bunch celery, diced
4C.  Water
4T.  Chicken base
4C. milk
1 tsp. salt
1 tsp. black pepper
1 1/2 sticks of butter
3/4 C. flour
1C. Heavy cream
1/4 bunch parsley, chopped

for garnish: crisp fried bacon bits, shredded colby cheese, chopped green onions.

Boil potatoes for 10 minutes or until tender.  Drain and set aside.  In a large, heavy pot, saute bacon, onions, and celery until celery is tender.  Drain any grease and return mixture  to pan.  Add milk, water, chicken base, salt and pepper.  Heat over med-hi heat until very hot.  Do not boil.  In a heavy, large saucepan or medium skillet, melt butter and add flour.  Mix well and allow to bubble, stirring for 1 minute.  While constantly stirring soup, slowly add the mixture.  Continue stirring soup until thick and creamy.  Stir in potatoes, cream, and parsley.  Serve while hot.  Garnish with cheese, bacon, green onions, or all three.

You might think this is an unhealthy recipe due to the amount of fat.  There are all whole, healthy ingredients!  (except maybe to bacon)....Enjoy!

Check out my friend Angela's blog for more soup recipies:

http://mylifeinwhichhehasplacedme.blogspot.com/2011/05/farewell-to-soupyou-will-be-missed.html?spref=fb

Easy All-in-One Recipe

I found a great recipe in an old magazine.  I have tweaked it and made it my own :)  I love it because it is an all-in-one dish that is filling and goes a long way.  It re-heats easily too!

Broccoli, Chickpeas, and Sausage

2T. Olive oil
3/4 lb. Sweet Italian sausage-skin removed
4 cloves of garlic, sliced
1 can of chickpeas drained and rinsed (organic-of course!)
1 large bunch of broccoli
1tsp. Oregano (dried)
3/4 tsp.  Salt
1/4 Tsp fresh ground black pepper
1 lb. Gemelli or other short-shaped pasta
2/3 C. Fresh grated parmesan cheese
A handful of fresh parsley, chopped.

1.  Cook pasta per directions.

2.  Heat olive oil in a pan, add sausage and brown lightly.  In the last minute, add garlic.

3.  Stir in chickpeas, seasonings, and broccoli  (I lightly steam broccoli in the microwave with a tsp. of water first)  Cook until heated through and broccoli is tender.  Add 1/4 cup of pasta water if mix is too dry.

4.  Toss the mixture with a third cup of the cheese.  If it is too dry for your taste, add more of the pasta water. 
5. Serve immediately topped with the rest of the cheese and sprinkled with parsley.

Carribean Pork Tenderloin w/ Pineapple Salsa and Roasted Sweet Potato Fries

I just can't seem to get away from Will's favorite dishes!  I was making a menu and a grocery list today and I asked my husband what he wanted for dinner over the next week.  It sounds like it will be a gourmet week for us.

This is a great fall dish because sweet potatoes are in season and I crave them!  Gearing up for fall dishes makes my mouth water!


Caribbean Pork Tenderloin with Pineapple Salsa and Sweet Potato Fries

2 Pork tenderloins 12 oz each
1T. Olive oil
2T Light brown sugar
2t.  Coarse salt
1t. Cinnamon
1 t. Cumin
1/2 t. Allspice
1/2 t. Ground pepper

Heat your broiler.  Rub the tenderloins with the olive oil.  Make a rub with the rest of the ingredients, mix well, and rub all over the pork.  Broil 15-20 minutes or until a meat thermometer reaches 150 degrees turning halfway through.  Wrap in foil and let sit for 10 minutes

Pineapple Avocado Salsa

1 8 oz. can of sliced pineapples, chopped
2 Scallions, chopped
1 Avocado diced
Coarse salt and ground pepper to taste. 

Mix gently.  Serve over pork...mm.mmMmmm

Roasted Sweet Potato Fries

2-3 Medium sweet potatoes
1t. Cumin
1t. Salt
1/4 t. Pepper
1T Olive oil

It helps to get all of the sweet potatoes near the same size and thickness.  Quarter the potatoes and coat with oil.  Mix the dry ingredients well and sprinkle over the potatoes evenly.  Bake in an oven pre-heated to 450 degrees for 30 minutes, turning halfway through.

Baked Steak with Tangy Tomato Sauce.

Okay, I have to admit, the first time I read this recipe, I was not thinking YUM!  Can't Wait!!!  The only reason I tried it was because I was beginning once a month cooking and I needed recipes that freeze well.  BUT, lo and behold, this is now one of our family favorites.  My husband gets a bit jealous if I make it for someone who is ill without making some for us!

Try it.  If you like it make a double portion.  It freezes really well.  Then you can keep in frozen for when you know someone in need.  Enjoy!

Baked Steak in Tangy Tomato Sauce

2lb. Tenderized round steak
1/2 t. Salt
1/2 t. Pepper
3T shortening (or sub a healthy oil:)
1/3 C. Onion, chopped
1/3 C Celery, chopped (optional..I don't use this!)
1 Clove garlic
2T. Brown Sugar
2t.  Mustard
2T. Worchestershire Sauce
2t. Lemon juice
dash of Tobasco
1 Can undiluted Tomato Soup

Salt and pepper the steaks on both sides.  Brown meat, onion, celery and garlic in hot oil.  Add the remaining ingredients and mix well.  Cover and simmer for 15-20 minutes.  If you plan to freeze this recipe this is the point where you would do that.  Place in a freezer bag with the juice and freeze.

Thaw completely on cooking day.  Transfer to a covered casserole with all of the juices and bake in an oven preheated to 350 degrees for 1 1/2-2 hours (until tender)

This is fabulous served with mashed potatoes because it has a gravy of sorts.  If you try it let me know what you think!