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Posts Tagged ‘Seasonings’

What a great day here in Central Florida! Mike wanted to make Minestrone Soup and started his cooking around 11 this morning.  So I let him do his thing and it turned out wonderful. Mike’s Minestrone Soup turned out very well, and I actually ate a bowl for lunch and another for dinner. I paired the soup with a couple of pieces of Whole Grain Wheat Bread…. too good!

Mike's Minestrone Soup

Mike's Minestrone Soup

Mike’s Minestrone Soup:

Ingrediants:

1Can Red Kidney Beans

1/2Can Chick Peas

1Tomato, quartered

1Can Diced Tomatoe

1Can Tomato Paste

2Carrots, diced

2Zucchini, choped

1Yellow Squash, chopped

2Cups Spinach

2Spoons Minced Garlic

6Red Potatoes, diced

1Red Onion, chopped

1Tbls. Dried Mint

2Tbls. Dried Parsley

1Tbls. Italian Seasoning

1 Bay Leaf

Celtic Salt

2Tlbs Olive Oil

Directions:

Wash and chop Onion, Potato, Zucchini, Squash into pan with Olive Oil and fry until Onions transparent. In a pot fill with 8 cups water, Kidney Beans, Chick Peas, Tomato, Diced Tomatoes, Garlic and other seasonings. Bring to boil, reduce heat to medium and add fried vegetables for another 45 minutes.

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On our way back from Key West… we decided to stop in to The Breaker Hotel in West Palm Beach and have some lunch. It was a perfect idea, because we got there around 2pm (even with the time change!)

The Breaker Hotel Event Room

The Breaker Hotel Event Room

The Breaker Hotel Event Room

The Breaker Hotel Event Room

We toured the historic hotel and really enjoyed the ceilings in the event rooms. Each room had a different theme and eccentric design. It’s amazing these works of art were done in the early 1900’s. 

View of Atlantic-Breaker Hotel

View of Atlantic-Breaker Hotel

Of course while we were touring we took some pictures of the ocean front view as boats crossed the landscape. To continue the ocean front theme, we had a window view during our lunch.

Raspberry Lemonade

Raspberry Lemonade

Green Salad W/Oil & Vinegar

Green Salad W/Oil & Vinegar

Fried Zucchini

Fried Zucchini

They had something new, raspberry lemonade, which I thought was really good. I’m sure it had more sugar in it than I would have liked.

Lunch included a Green Salad and some Fried Zucchini… when I saw that on the menu it reminded me of the Fried Zucchini I had at Carrabba’s and wanted to taste the difference. It was just as good.

Just after 8pm tonight we made it home to a breezy night in Palm Coast. I still had my shorts on from Key West and was freezing while we were unloading the car.  I warmed up and managed to make a quick dinner of Fresh Vegetable Salad while we watched 2 & a Half Men.

Fresh Vegetable Salad

Fresh Vegetable Salad

Fresh Vegetable Salad

Ingredients:

1Red Bell Pepper

3Green Onions

1Small Bunch of Broccoli

1Carrot

2Tbls. Olive Oil

2Tbls. White Wine Vinegar

Cumin

Paprika

Dried Onion

Garlic Powder

Directions: Wash and chop up the vegetables in a bowl. Mix Olive Oil, Vinegar and seasonings in with vegetables and serve. 

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After last night’s fried fishplate at the clubhouse down the street, this morning I needed to do some work. So I went to a Pilate’s class at the local gym this morning (Wednesday).  I can’t find any Pilates studio with reformer machines here in Palm Coast. Infact, Yesterday I was looking for a Pilate’s studio and went into the gym for a tour of their facilities. I got the schedule for pilates classes and today was the first class I took. It was good, but nothing like Potomac Pilates.

Afterwards, I went running around and met up with a friend for lunch. I did really well and had the Apple, Cranberry Spinach Salad with a vinegarette dressing. I did indulge though in two pieces of cherry bread.

For dinner, we went to Carrabba’s Restaurant in St. Augustine. That’s about 30 miles north of our house in Palm Coast. I didn’t feel like cooking, nor did Mike so that’s what we did. It was happy hour when we got there, so I had the house Pinot Grigio.

Carrabba's Fried Zucchini

Carrabba's Fried Zucchini

Then the waitperson suggested Fried Zucchini Strips so we tried it. And they were sooooo good.  I ordered a Mediterranean Salad with no cheese and Mike and I split the Penne Franco.  Penne Pasta with Mushrooms, Roasted Tomato with Olive Oil and Seasonings. A lot like the Rigatoni Martino that used to be on the menu. 

 

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I juiced and filled my two mugs for the road… and I also packed a quick leftover meal from Moby Dicks’ to eat while we drive to Philadelphia.  I’m glad I did, because my Veggie Wrap was the most I ate… next to all the Bombay Sapphire and Tonics I inhaled.

I actually had 3 cocktails throughout the pre-wedding night. And I felt I should indulge, because I looked good in my new dress.

I especially looked good walking through the Buffet Line and taking little to nothing. I kept real close to my raw eating plan. There were some fried foods on the line and cheeses, but I didn’t indulge. I ate the fresh Veggies on the line, I had some Tortilla Chips, and some stuffed crab stuffed mushrooms.

In addition to the alcohol I drank during the night, at the hotel, I ate two cupcakes. I didn’t eat enough good food, so I got really hungry and indulged.:(

Sunday, we got up to attend the mid morning wedding and brunch that followed. This was the day I got a whole bunch of good raw foods inside of me. After the lovely wedding we snacked on a buffet of fresh carrots, celery, cucumbers, tomatoes, broccoli and salsas. I had a plate full of some of the different salsas with crackers and the veggies. I thought that was going to be the brunch, but the staff had us eating that while they prepared the brunch buffet.

It was a typical breakfast brunch with grapes, and pineapples. I made myself a bagel and locks with butter, onions, capers and tomatoes. It was delicious!!!! And of course I had a piece of wedding cake, which was, Carrot Cake.

For dinner that night, I made some crab cakes with carrots, celery and seasonings for Mike and his sun. And for me I roasted some Asparagus in Olive Oil with chopped Onions, Cumin, and Paprika. I scooped out a little Hummus and dipped it with some Whole Wheat Bread. Then I ate the remaining pieces of Carrot Cake Wedding Cake I snuck out of Philadelphia.

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First thing Saturday morning, I got up to hit the Pilates Studio for an hour of core strength training. Plus I needed to work off the Blizzard I had the day before while we were on the road. But that Blizzard is nothing compared to what I managed to whip up later today.

We managed to bring all the vegetables, lettuce, and fruits from Florida to Maryland so nothing spoiled.  And from there, for lunch I made a great Vegetable Salad with an Oil and Vinegar Dressing.

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad:

Ingredients:

1Red Bell Pepper

1Orange Bell Pepper

1/2Can of Chick Peas

5Small Cucumbers

2Tomatoes

1/4Red Onion

2Tbls Olive Oil

2Tbls White Wine Vinegar

1/4Tsp Coriander, Paprika, Crushed Pepper, Sea Salt

Directions: 

Wash, Peel and Chop up Peppers, Tomatoes, Cucumbers, and Red Onions in a bowl. Open can of Chick Peas, drain and add half of can to the bowl. Add Oil, Vinegar and Seasonings and mix.

I noticed some of the food I packed to bring to Maryland, there was a bag of Pearled Barley. So I cracked open my cookbook and looked up a recipe to make with Barley. I found the Barley Vegetable Soup and decided to make it, because again we hit Maryland just in time for it to snow on our parade. But I didn’t have all the ingredients it called for, so I improvised and mixed up something better!!!

Barley Vegetable Soup

Barley Vegetable Soup-Improvised

Barley Vegetable Soup:

Ingredients:

8Cups Vegetable Soup Stock or Water

2Stalks Celery

1Cup Green Beans or Mushrooms

1CupBarley, Uncooked

2Tbps. Parsley

1/2 Tsp. Marjoram or Coriander

1Cup Onions

2Parsnips or Turnips

1Cup Whole Peas

1Cup Carrots or Extra Celery

1Tsp. Sea Salt

1/2Tsp. Thyme

1/2Tsp. Cumin

1/2Tsp.  Garlic

Directions:

Chop Onions, dice carrots, celery, parsnips or turnips, slice mushrooms. Place in pot with small amount of water or soup stock and steam for about 10 minutes. Add the remainder of the water or soup stock and bring to a boil, add barley and allow coming back to a boil. Cover and turn down to low for about 45 minutes.  Add peas and mushrooms and all seasonings except parsley and continue cooking another 40 minutes. Mix in parsley just prior to serving.

Chocolate Cake w/Peanut Butter Frosting

Chocolate Cake w/Peanut Butter Frosting

While I was making that, Mike’s son wanted to make a cake. So I found a Betty Crocker Chocolate Cake Mix box and started adding the ingredients together: 3 Eggs, 1Cup Oil, and 1/2Cup Water. I had Mike’s son mix it together while I prepared the pan and 12 Ice Cream Cones to put the Cake batter into. We had some fun putting the batter into the Cones (we made a bit of a mess) but then got everything into the 350 degree preheated oven to bake for 25 minutes.   

Chocolate Cones w/Peanut Butter Frosting

Chocolate Cones w/Peanut Butter Frosting

We didn’t have any frosting, so Mike’s son looked up on U-Tube how to make a frosting. He settled on a Peanut Butter Glaze Frosting. He added 1Cup Peanut Butter, 1Stick Butter, 1/4Cup Milk and mixed it together for the Glaze. We poured it on the Chocolate Cake, the Chocolate Cake Cones, and I did a little decorating on them, because he just had a birthday! HAPPY BIRTHDAY!

Vegetable Salad w/Oil & Vinegar Dressing

Vegetable Salad w/Oil & Vinegar Dressing

So for dinner, we had the left over Vegetable SaladBarley Vegetable Soup and I managed to polish off 2 of the Chocolate Cake Cones.

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I’m really lovin’ this walking every morning. It’s very invigorating. I’m noticing muscles forming and my body getting tighter. It’s not even hard anymore to wake up at 6:30 am or 7:30am to get dressed and hit the road, even with temps in the lower 40’s and 30’s.

The walking is great cardiovascular and it also helps clear my mind to remind me of what I need to do that day.  And Wednesday, I had a Dental Appointment to get my teeth cleaned. Afterwards, I decided to do a little grocery shopping to pick up some odds and ends to last me until Friday before we hit the road for D.C.

I stopped into a couple of little boutiques and bought some things for the house… and headed home for a Green Salad and Minestrone Soup Lunch. I finally finished off the Salad I made earlier in the week (because Mike doesn’t eat the salads I make!) and ate a bowl of My Minestrone Soup with Whole Wheat Bread Slices.

While I was eating, I had the chance to sit down and watch another Old movie on TMC Wednesday Afternoon. This one was a movie with Lucille Ball and Dezi Arnez. Right now, I can’t remember the name of it, but it also had James Mason in it. Cute movie.!!!

For dinner, I had the chance to make this White Bean Soup I had my eye on since the beginning of the week. I’ve wanted to make a soup with some beans in it, and the White Bean Soup sounded really good. I ended up using the White Beans in the Minestrone Soup and again for the White Bean Soup. Another bonus for this recipe was, that I realized I had frozen some Vegetable Soup Stock and needed to use it.

I warmed up the remaining slices of the Whole Wheat Bread and waited until Mike made his Cucumber, Tomato Salad with Lemon Dressing.

Cucumber Tomato w/Lemon Dressing

Cucumber Tomato Salad w/Lemon Dressing

Mike’s Cucumber, Tomato Salad w/Lemon Dressing:

Ingredients:

4Small Cucumbers

4Tomatoes

1/2Lemon

4Garlic Cloves

Celtic Sea Salt

Directions:

Wash, Peel and chop the Cucumbers and Tomatoes into a bowl. Cut half of a Lemon and squeeze onto the Salad. Mince Garlic Cloves and add Celtic Sea Salt to taste. Mix and Serve. 

White Bean Soup

White Bean Soup

White Bean Soup:

Ingredients:

2Cups White Beans

2Cups Onions

1Cup Broccoli

1Cup Red Bell Pepper

1Cup Yellow Squash

2Cups Vegetable Soup Stock

Celtic Sea Salt

Basil, Oregano, Rosemary

Directions:

Soak beans overnight and drain. Or drain beans from can, place in pot with soup stock and cook for 1 1/2hours if they are uncooked adding more soup stock or distilled water if needed. While beans are cooking, chop Onions, Broccoli, Squash, and Pepper. Add these vegetables, seasonings and Celtic Sea Salt to the beans and cook an additional hour.

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Sangek Flat Bread

Sangek Flat Bread

 After I managed to settle down from my revelation of a saggy butt earlier today, I made some lunch for Mike and his son. Mike realized that some of the Vegetables (Bell Peppers, and Zucchinis) where starting to get old and wrinkly. I told him that I would have to cut them up and use them in something.  

Out of the kindness of his heart, he decided to cut the old and wrinkled ones up along with some Onions. He and his son left for a couple of hours, and buy the time he returned; he wanted me to have roasted them for lunch. Well, words were exchanged and Vegetables did get roasted, plus I made a very nice Garlic Chicken for them as well.

Sunday Veggies

Roasted Vegetables

Roasted Vegetables:

Ingredients:

1 Red Bell Pepper

1 Orange Bell Pepper

2 Yellow Bell Peppers

2 Onions

1 Zucchini

2 Tbls. Olive Oil

2 Tbls. Crushed Red Peppers

1Tbls. Cumin

Sea Salt

Directions:

Place the Sliced Vegetables into a Roasting/Grilling Pan along with Seasonings and stir until Onions are see through and Veggies are all tender. 

Garlic Chicken:

Ingredients:

4 Breasts of Chicken

12 Garlic Cloves

2 Tbls. Olive Oil

2 Tbls. White Wine Vinegar

Sea Salt

1 Tbls. Coriander

1 Tbls. Parsley

Directions:

Place Chicken Breasts in Grilling Pan along with Whole Garlic Cloves. Add Olive Oil, Vinegar and Seasonings and grill until meat is no longer pink in the middle for about 10-13 minutes.

Sangek Flat Bread

Sangek Flat Bread

Then after lunch we went on a journey to check out a new Persian Restaurant/Deli in Rockville, Maryland. Mike found this new restaurant in the Persian Paper and wanted to check it out, because they advertised making bread called Sangek fresh while you wait. So he was definitely interested.  The bread is flat bread made with Oats and Sesame Seeds. I’m sure there are other ingredients, but those are the ones Mike knows. He also adds, it’s very healthy for you and virtually no calories.!!!

So, of course on the way home we couldn’t stop eating pieces from the flat bread. And even when we got home, I know I couldn’t stop. I scooped out some Hummus and dipped the bread into it. 

Chocolate Craze

Chocolate Dove Bars

Dinner was nothing but our munching on the Sangek. I did have desert last night while I was watching Desperate Housewives. I had 2 CHOCOLATE COVERED DOVE BARS… and literally made a mess of myself, getting chocolate all over my shirt.  This act required me to do some exercises, while I was watching Brothers & Sisters.  

 

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