Tuscan Rigatoni Soup

This is an adaptation of a Betty Crocker Minestroni soup that called for everything canned.  I like my soup fresh, crisp and flavorful.  Betty has really good recipes for when you are strapped for time, but I just like to make it my own and make it fresh!  I will put what Betty called for in parenthesis.

Tuscan Rigatoni Soup
3-4 Medium tomatoes chopped, with juices (28 oz. canned tomato, with juice)
1 c. navy beans cooked from dry beans (15 oz. can navy beans, with juice)
1 c. kidney beans cooked from dry beans (15 oz. can kidney beans, with juice)
1 c. frozen corn (15 oz. canned corn, with juice)
2 celery ribs sliced thin
1 zucchini, quartered and sliced (1 c. zucchini)
1 medium onion, chopped (1/2 c. onion)
1 c. cabbage, sliced
1 c. rigatoni pasta, dry (1/2 c. macaroni, dry)
6 c. water or vegetable broth (she called for 1 1/4 c. because of all the canned juices)
1 tsp. Italian seasoning
4 tsp. "Better the Bullion" if using water (called for 2 bullion cubes)
2 cloves pressed garlic (1 clove for Betty)
parmesian cheese
My own additions:
3 bay leaves
1/4 tsp. salt
1/8 tsp. pepper
1-2 tbsp coconut oil

Method:
Heat coconut oil in a large pot.  Add each veggies approximately 2 minutes at a time:  onion, garlic, zucchini, celery, tomatoes, beans, corn, cabbage.  Saute until it looks like it's all "coming together."  Add seasoning,  broth and bay leaves.  When it comes to a boil, add pasta and cover for 15-20 minutes.  Garnish each bowl with desired amount of cheese.

This makes a big pot.  Our family of 4 was able to have it for lunch the next day.  I like to store it in washed and reused pickle or olive jars because they are big and clear so you can see what is in there.  Usually if you put it in the jar warm, the heat will seal it to wear the lid pops when you open it...which is always fun for me.  :)

Home Made Garlicy Italian Seasoning

I was making a dish that called for Italian seasoning tonight and I realized that I didn't have any...so I made some.

2 tbsp. each dried herb:

• oregano
• marjoram
• rosemary (crush it in your hands)
• thyme
• basil

To make it garlicy, I added 1 tbsp. garlic powder.  Combine all in a used glass jar that you've washed and set aside for such a time as this.  Return the lid, give it a good shake and set with all of your other spices.  I borrowed a trick from my friend, Jeanette.  I made a tag and attached it with a ribbon so I'd remember what it is later.

You can add about 1/2 tbsp. to ricotta cheese when making any Italian dishes.  You can also season chicken or pasta with it.  Add a little olive oil and you are good to go!

Hippie Rice

I threw a pound of beef at this vegetarian recipe, but you can leave it out.  I got the recipe from The Passionate Vegetarian, by Crescent Dragonwagon.  My kids call it "treasure rice" because there are so many fun things to find.  I will show the recipe as it was intended but put my additions as well.

Hippie Rice
2 tsp-1 tbsp. oil
1 lg. onion (I used half)
1 lg. green bell pepper
1 carrot
5-6 mushrooms (I just grabbed a handful of sliced portabello)
1 celery
4 1/2 c. brown rice, cooked (I used 3 c., but 4 1/2 would make this meal work for 2 nights)
2 tbsp. raisins (I used a generous handful)
2 tbsp. dries apricots (I used 4 big ones that I diced)
2 tbsp. pecans (I used a generous handful of soaked pecans cooked according to the Nourishing Traditions recipe for crispy pecans, chopped)
2-4 oz. cheddar cheese cubes
1/2 tbsp. caraway seed
1/2 tsp. dried basil
1/4 tsp. rosemary
1/4 tsp. dried oregano
1/4 tsp. celery seed
1/4 tsp. dried thyme (I used sage bc I don't like thyme)
I added 1 lb. free range, hormone free beef
I also added beef broth to the rice water

1.  Get 3 c. water or beef broth to a boil.  Add 1 1/2 c. dry rice.  Cook for about 30 minutes on medium low, or however you like to cook it.
2.  Chop all veggies (excluding nuts, dried fruit and cheese).  Combine all spices in a small bowl.
3.  Heat oil in a large pot.  Add beef and spices.  Cook about 3/4 of the way, crumbling as it cooks.  Add veggies and stir occasionally until the meat and veggies are cooked all the way through.
4.  Combine raisins, chopped nuts and apricots.  Toss into meat mixture and distribute evenly.  Reduce heat to low and cover with a lid until the rice is finished.  If not using meat, saute veggies in oil and set aside until the rice is done.
5.  Cube 1/2 block (4 oz.) cheddar cheese.  Add finished rice to the large pot.  Stir well.  Remove from heat.  Add cheese and mix well.  Cheese cubes will melt as little bites of happiness through out the rice.  Don't mix to melt all the cheese.  Leave it speckled with cheese.  Serve immediately.

Kitchen Soap

Most of my creations come from moments that I am just sitting around analyzing things or day dreaming, I guess.  This is one of those creations.  I've heard that coffee grounds are great in kitchen soap because they get the smell of onions, garlic and other unpleasant foods off of your hands.  I've also heard that orange zest is a great addition to soap for it's exfoliating properties and it's crisp freshness.  So I was thinking...coffee...orange juice...if I had milk it would be the trinity of breakfast beverages, LOL!  So I came up with this goats milk, orange zest, coffee grind soap.  It doesn't smell like much...kind of just smells like the vanilla and sugar that were in the coffee grounds from using my french press this morning.

To make the soap, melt 12 squares from a block of goats milk soap base (can be purchased at Hobby Lobby).  Add to it about 4 tbsp. used coffee grinds and about 1/4 c. orange zest (also purchased at Hobby Lobby).  Mix well and pour into soap molds.  This should make 4 (7 oz.) bars.  I would not make more than I could use or give away in a month.  The soap base could probably make 10 bars.

Then wrap them in freezer paper and tape closed as shown below.  Keep in a cool, dry place, out of direct sunlight.

Greek Spinach Pie and Turkish Salad

Greek Spinach Pie
8 oz. fresh spinach
2 green onions
6 oz. crumbled feta cheese
1 egg, beaten
1 tbsp fresh dill (I used basil), chopped
ground black pepper
4 large sheets fillo pastry (I used 8)
olive oil

Preheat oven to 375*F. Rinse the spinach and shake it off. Heat it in a pot with the lid on until it is blanched. Drain well on a towel. Chop the spinach and mix with everything but the pastry and oil. Oil the baking sheet with a pastry brush and olive oil. Fold one sheet of fillo in half. Brush with oil and spoon 1/4 of the spinach mixture onto the corner of the fillo. Roll it up across the sheet then turn the sides in so that it looks like a crescent. Brush well with oil and bake for 20-25 minutes. Cool slightly.

Turkish Salad
1 head romaine, chopped
1 green and 1 red bell pepper
1/2 cucumber
4 tomatoes (I used 1/2 a bag of those cherry tomatoes)
1 red onion (I used 1/4 of a red onion)
8 oz. feta cheese, crumbled
black olives to garnish

For the dressings:
3 tbsp. olive oil
3 tbsp. lemon juice
1 garlic clove, crushed
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh mint (I left this out)
salt and pepper to taste

Chop all veggies into bite size bits and place in a bowl with cheese and olives. Use an emersion blender, whisk, etc. to combine dressing ingredients. Pour over salad and toss well.

This meal would be good with shaved gyro meat.

The Dangers of Microwave Popcorn

I was reading a study today that I felt was worth sharing.  It concerns new findings about the chemicals and artificial flavors and colors used in microwave popcorn.  Popcorn bags are coated with a chemical called perfluorooctanoic acid (PFOA). The US government has found that this chemical can cause cancer and lung disease in lab animals. The butter substitute used is called diacetyl and according to health scientists it is responsible for a condition called bronchiolitis obliterans. This disease causes scar tissue to build up in the bronchiols causing a dry cough and inability to breath deeply. For a safe and nutritious (not to mention money saving!) alternative to microwave popcorn, please check out my blog entry on nutritional yeast.

Delicious Smoothie Packed with Green Goodness

I'm not a fan of pills.  Capsules are a little easier but still, if I can get it in a powder or a liquid, I'm all over it.  I decided this morning to see how many capsules I could get away with emptying into my smoothie before it got weird (looking or tasting).

I wanted to put Alfalfa in it because it is an awesome green food!  Arab nations call it the "father of herbs" because it's roots grow up to 20 feet into the ground, collecting nutrients many other foods lack.  I also wanted to use a full serving of Ultimate Green Zone.
Benefits:
• Enhances bodily functions, especially elimination.
• Improves overall immunity.
• Helps the body normalize cholesterol levels.
• Provides a meal that is easily absorbed and metabolized into energy.
• Contains a full array of nutrients the body needs from grains.
• Is pH-balancing.
In addition, Ultimate Green Zone contains many of the raw grains that are moderate-high in vitamin B17, which researchers have linked to curing cancer.

For the liquid I used Herbal Punch because it is sweetened with natural honey and also contains water, natural herbal extracts, ascorbic acid, rose hips, and vitamins A, D, C, B1, B2, B6, B12 and niacin.

I enjoy using a Magic Bullet for my smoothies, but I'm sure any blender could make this work.

Smoothie
5-6 frozen strawberries
1/2 banana
5-6 slices frozen peach
5-6 frozen dark cherries
1 large dollop Greek Yogurt
Herbal Punch to cover
2 capsules Alfalfa, empty into smoothie and discard capsule
4 capsules Ultimate Green Zone, empty into smoothie and discard capsule

Blend until smooth.  You may want to start with less Herbal Punch and add more as needed if you like a thicker smoothie.