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Pucker-up Potato Salad

25 Jul

I love sour. Love it, love it, love it. I love lemons, limes, and all citrus. I LOVE salt and vinegar potato chips; the more vinegar, the better.

I am not a huge fan of potato salad – not the average, run-of-the-mill, stuff anyways. I hate celery, sweet pickles, and Miracle Whip.

I love this potato salad, however. Not only is it fairly low cal, but it has none of the above in it, and has a yummy blend of vinegar, Dijon, and garlic. MMMMM. And the peas and red onion impart such a lovely color and flavor. Perfect for a summer bbq!

Ingredients:

6 red potatoes

1 bag of frozen peas

1 red onion, sliced

1/2 cup of red wine vinegar

1/4 cup balsamic vinegar

3 tablespoons Dijon mustard

1/2 cup vegetable oil

1 teaspoon sugar

2 teaspoons garlic powder

salt and pepper to taste

Directions

Cube potatoes and boil until tender. Cook peas according to directions on package. Run both under cold water and put in same bowl. Slice red onion and add to the potatoes and peas. In a separate bowl, mix the remaining ingredients, and then slowly add to the potatoes and peas, mixing with a spoon. Test it and make sure it is salt and peppered to your liking; if not, add more. Refrigerate until you are ready to serve! Yields 6-8 servings.

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Cheeze-it vegan soup

20 Jul

For the broth:
1 medium onion, chopped (I like red)
4 garlic cloves, halved
Green of 1 large leek (optional)
Salt to taste
1/4 teaspoon freshly ground pepper
2 quarts water

For the soup:
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, peeled and halved
2 medium-size russet potatoes, peeled and diced
2 red bell peppers, diced
Salt, preferably kosher salt, to taste
1/2 cup nutritional yeast
1 1/2 quarts of broth prepared prior
1 lemon
Freshly ground pepper

1. Make the broth. Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.

2. Make the soup. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the garlic and saute until it has softened. Add the red peppers, stir together for a few minutes, then add the potatoes, broth, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.
3. Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Slowly add the nutritional yeast to taste. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
4. Ladle the soup into bowls, garnish each serving with a some croutons, or serve with crackers.

Yield: Serves six

Raw Cheesy Kale Chips – Raw Cheez-Its®

19 Jul

1 cup cashews, soaked in water for two hours
1 red pepper, seeded and diced
1 Tablespoon nutritional yeast (available in most health food stores)
1/2 teaspoon Himalayan pink crystal salt
Juice of 1 lemon

2 bunches green kale – either dino or lactino

Put all ingredients except the kale into a Vitamix or food processor, and blend until completely smooth.

Tear the spine out of each kale leaf, keeping each half of the leaf as intact as you can (as this will make cutting it into chips much easier).

Stack a bunch of the leafs together, and then cut them into bite sized pieces, using either kitchen shears or a sharp knife.

Dump all of the kale chips into a large bowl, add the sauce, and then mix it well with your hands, gently squeezing and massaging the sauce into the kale chips until all of the chips are well coated.

Lay the chips out in single layers – without the chips touching – on
Teflex sheets, or parchment paper, on your dehydrator trays, and dehydrate them at 105 overnight.

Asparagus soup

18 Jul

 

For the broth: 
1 medium onion, chopped (I like red)
4 garlic cloves, halved
Green of 1 large leek (optional)
Salt to taste
1/4 teaspoon freshly ground pepper
Trimmed stems from 1 pound asparagus, cut in 1-inch lengths
2 quarts water
For the soup:
1 tablespoon extra virgin olive oil
1 leek, white and light green parts only, sliced and cleaned (optional)
1 medium onion, chopped
2 garlic cloves, peeled and halved
2 medium-size russet potatoes, peeled and diced
Salt, preferably kosher salt, to taste
1 1/2 quarts asparagus broth (above)
A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme
1 pound asparagus, woody ends snapped off, sliced about 1 inch thick, plus 12 whole stalks, woody ends snapped off, for the garnish
2 teaspoons fresh lemon juice
Freshly ground pepper
Chopped fresh tarragon for garnish
1. Make the broth. Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
2. Make the soup. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat, and remove the bouquet garni.
3. Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
4. Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.
5. Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.
Yield: Serves six

Calories: 90 calories per cup
Advance preparation: You can make the soup a day ahead and reheat.

Broth cooking:

Broth finished:

Soup done: