Monthly Archives: February 2013

If you’re like me, the first time you heard of mulligatawny was from the soup natzi on Seinfeld. Everyone made such a fuss about how good it tasted that I became intrigued. I HAD to find the recipe for this soup. Over the years I’ve tried a number of recipes, some way too complicated and time consuming, and others quicker but lacking flavor. Recently I came up with one gluten free version that has since become a family favorite. I dare you to try it. It will be a favorite of yours too.

Serves 4

324 calories per portion

15 minute prep and 1 hrVegetable soup with shrimps cooking

Ingredients

1 medium chopped onion

2 medium carrols chopped

2 stalks celery

1/2 chille pepper (You can skip if you prefer your soup not too hot)

3 tblsp butter

2 tsp curry

pinch of thyme

2 tblsp cornstarch

4 cups chicken broth

1/2 apples peeled and chopped

1/2 cup rice (I use brown rice for added nutrition)

2 chicken breasts cut into cubes

salt and pepper to taste

1/2 cup coconut milk

Directions

melt butter in deep soup pan and add vegetables, cook at low heat until they start sweating. Add curry, thyme and cornstarch and mix well. Add chicken broth, bring to a boil, add rice and lower heat to a simmer. Cook covered for thirty minutes. Add chicken, and coconut milk and cook for another fifteen minutes, taste and adjust seasoning. It’s as easy as that.

Enjoy!

I normally post recipes including number of portions and calories, but this time I won’t, because there is no point. I guarantee you will have many more than one portion, and that’s okay because it’s totally healthy. Besides, who ever heard of someone getting fat on soup?

Just the best soup you'll ever taste

Just the best soup you’ll ever taste

Fasolatha (Greek bean Soup)
I had this soup for the first time at a local restaurant and loved it so much I had not two, but three bowls. My husband couldn’t believe it. I begged the owner for the recipe and he kindly gave me the ingredients. I went home and experimented until I got it right.
To eat this soup is to fall irrevocably in love with it. I’ve made it once a week for the last three weeks.
Ingredients:
1 16oz can of navy beans
1 16oz can of stewed tomatoes
2 tblsp tomatoe paste
3 carrots, peeled and sliced
1 half cup chopped turnip
2 parsnips, peeled and sliced
1 large onion chopped
2 stalks celery chopped (leaves included)
½ cup extra virgin olive oil
1 garlic clove chopped
1 to 1 ½ quart water (I like to add two tablespoons better than bouillon vegetable base)
¼ to ½ cayenne pepper (according to how much heat you want in your soup, although it will still not be very hot)
Salt, pepper to taste
And the secret ingredient is 1 tbsp honey
¼ cup cheese for garnish

Instructions
In large pot, roast vegetables and garlic in olive oil.
Rinse beans thoroughly and add to vegetables, along with canned tomatoes, tomato paste and seasonings.
When all vegetables have become sweaty, add liquid and better than bouillon, bring to a boil for ten minutes and lower the temperature to a simmer, then continue cooking for one hour.
Serve with 1 or 2 tsps crumbled feta for garnish. YummmmmI normally post recipes including the number of portions and calories, but this time I won’t, because there is no point. I guarantee you will have many more than one portion, and that’s okay because it’s totally healthy. Besides, who ever heard of someone getting fat on soup?

 

One of the greatest challenges I face on a gluten-free diet is coming up with new ideas for breakfast. Gone are the days of popping a couple of slices of bread into the toaster or frying up a couple of pancakes. Let’s face it, one can have poached eggs only so often. (If you watch your weight like I do, you pick poached over scrambled or fried.) Last night I happened to make brown rice as side dish for dinner. Afterwards I was faced with throwing out two cups of perfectly good rice, or coming up with an idea for using it. Yep, you guessed it. I thought, heck, rice is a cereal, why not have a brown rice pudding for breakfast.

Here’s another little secret. I LOVE desserts, all desserts. It doesn’t matter how fancy or simple, if it’s sweet, I love it. So I sometimes like to have something sweet for breakfast, that way I feel as if I’ve already indulged in my need for dessert for the day, and I and I can more easily pass on it at lunch or dinner.

 

Hot cinnamon and rice dessert

……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………….So here is my easy recipe for a power-packed (eggs and walnuts) Breakfast Brown-Rice Pudding.

Serves 4—Calories per serving 271

Ingredients:

2 cups of cooked plain brown rice

1 cup 2% milk

2 large eggs

1 tsp vanilla extract

1 tsp cinnamon1 tbsp raw sugar

¼ cup chopped walnuts

¼ cup maple syrup

Directions:

Whip milk, eggs, vanilla, sugar and cinnamon together and then stir into brown rice. Bring to a slow simmer stirring frequently (Otherwise it has a tendency to stick) Will take about ten minutes.

Serve sprinkled with walnuts and a tiny bit of maple syrup. Yummy.

Creme_Caramel

Do you love rich desserts, but hate the calories? Well, here’s one that packs a load of satisfaction while being low on the cals. It’s a make ahead dessert, perfect for special occasions. And if you’re allergic to gluten, as I am, this one is gluten free. Crème Caramel 6 servings 247 calories each 15 minutes prep, 1 hr baking and 5 hrs chilling (6 ¼ hrs total) 15 minutes Total Time: 6 1/4 hours (including 5 hours cooling & chilling)

Ingredients :

  • 1/2 cup sugar
  • 2 tablespoons water
  • 8 ounces reduced-fat cream cheese, softened
  • 8 large eggs
  • 1 14-ounce can nonfat or low-fat sweetened condensed milk
  • 1 12-ounce can nonfat or low-fat evaporated milk
  • 2 teaspoons vanilla extract

Instructions :

  1. Preheat oven to 350°F.
  2. Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns
  3. golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
  4. Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
  5. Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
  6. Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

Preparation time: 6 hour(s)

Cooking time: 15 minute(s)

Number of servings (yield): 2