I will have some cherry tomatoes soon thanks to AeroGarden.  They are doing much better than the strawberries.  Only have two strawberry plants left… wahhhh…I think I may have killed them.  But the tomatoes area thriving.  Thanks, Dad, for your inspiration.  I loved that you always brought me tomatoes when you came to visit me.  I can still see in my mind how you would go into your garden and check your corn, tomatoes and sweet peas.  You never thought you could grow sweet peas and that was because your young trouble makers were eating them right off the vine.  I still love eating sweet peas to this day and remember fondly of you when I do.  But, today and forever your tomatoes will be my favorite!

I’m on a soup kick because my husband will not eat soup unless its clam chowder or French Onion soup.  At lunch is my chance to try something different.  I’m still using up that leftover turkey but didn’t want to make exactly the same soup.

Today I grilled up the vegetables on the indoor grill.  You could grill outdoors or sear in a hot skillet.  Cast iron would work nicely, or maybe sear in a wok.

Put about 3 cups turkey broth and as much turkey (substitute chicken) as you desire into a medium size saucepan.  Salt and pepper to taste.  Heat over medium heat.

Cook your vegetables on the grill.  
one small baby red sweet pepper
one small potato; peel then quarter
one-fourth onion; separate out the sections so they lay curve side down on the grill
one section of carrot about 5 inches long and 1/2 inch wide so that it stays on the grill

Cook until they get sear marks and begin to get tender. Cut potato into bite-size pieces and add to the broth.   Remove the top of the pepper and seeds.  Dice the onion and pepper and add to the soup.  Lastly cut the carrot on a diagonal about 1/8 inch thick and add to broth too.

The soup will cook for 20-30 minutes until the potatoes are completely tender.  As the potatoes cook they will absorb broth so make sure to watch and add more broth as necessary.  Mine cooked down so that it was a thickened broth.  Add as much broth as you desire.

I thought I had enough soup that I wouldn’t be able to eat it all, but NO and ate every last drop.  Though I did share a few bits with my Yorkie, Gismo.  She enjoyed the soup too.

I’m still on my healthy eating path to reaching several goals; better food menu for healthy eating, losing weight (a few more pounds) and exercising to have more muscle tone.  There it is.  The reason for coming up with this variety of Turkey Soup.  It’s the first time I’ve made it and didn’t use a recipe.   It was invented by thinking of other dishes I’ve made and how to adapt them without rice or noodles.

This soup is an Asian version of Turkey Soup.  Normally I would add a ton of noodles and thicken with flour.  This time, I started with Turkey Stock that was from the roast turkey breast leftovers earlier this week.  For a single serving: start with 1 tablespoon olive oil in a small pan and bring to medium heat.  Add chopped onion, slivered carrot, zucchini slices and chopped baby bell peppers.  Sauté until tender.  Add potsticker sauce (hoisin sauce) and cornstarch sprinkled to thicken.  This could be used as a sauce over meat, but I used it to create a soup base.  Add turkey stock to fill the pan to as much soup as your desire.  Continue to add cornstarch until desired thickness.  Add chunks of cut up turkey and simmer until thickened and the cornstarch is cooked.  Season with salt and pepper to taste.  Pour into serving bowl and enjoy.  Or, if in a hurry, just eat from the pan. 😀

Part of getting back on track was to drop some of the “several pounds” I gained over the last year or so.  It wasn’t a large weight gain but enough to make me want to go out a buy a new wardrobe.  I do love shopping but want to buy for my desired weight.

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Recently I started a KickBoxing at an organization called I Love Kick Boxing.  It is very motivational along with a very thorough workout.  You don’t just go and punch away at the bag.  But I digress… another story to come.

My lunch today was freshly baked turkey slices and grilled vegetable .  Yes, I did cook a turkey breast earlier this week.  After cooled it was sliced for sandwich meat and snacking. I detest pressed chicken or turkey that we find in the SuperMarket.

Vegetables have not always been my friend.  But grilling seems to make the most undesirable foods taste good.  First, I marinated in Marston’s San Pasqual Salad Dressing;  broccoli tops, diagonal sliced zucchini sliced fairly thick and baby bell pepper sliced in half (seeds removed).  Marinate for up to 30 minutes and then grill to see the grill marks or sear in a hot skillet until vegetables are tender but not mushy.  While grilling add a bit of salt.   To find Marston’s dressing visit http://www.marstonproducts.com.  I’ve been using this dressing for years… yummy.

 

I thought it would be awhile before I came up with a new original recipe but here is one finally. It was everything that I expected and was a great beginning to a tasty New Years Eve Dinner party.  Welcome to a New Year 2015.  Click here for the recipe.

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I must admit though this is tagged under vegetarian.  I am not I must admit.  This salad was a starter for a smoked ribs eye roast served medium rare then accompanied  with mushroom & almond sautéed green beans and  then parsley pan fried red potatoes.  Oh.. food is as much a passion for me as photography.  Maybe more.   I love inventing new recipes.  Most of mine include what I call as “drunkin” recipes.  This does not include any alcohol so you are safe.  It was exactly what I expected.  Please give it a try and do enjoy.

If you like the recipe from KCinAZ, then give me a like or comment on this post. 😀  I’ll try to give you more fun recipes.

Many recipes that I come up with are with my best friend in mind who is a vegetarian except that she does eat seafood.  When she comes to visit from Canada, I adapt many of my recipes so that she can enjoy them too.  Now she has returned the favor and sent me a Guest Recipe that I just had to share with you.  It’s a lovely and colorful shrimp dish with green beans, quartered cherry tomatoes, mushrooms and shrimp.   Everything about this recipe is something that I would love to cook.

Guest Recipe from Canada

2 portobello mushrooms sliced
4 cherry tomatoes quartered
6 ounces or more shrimp
6 ounces or more green beans
2-3 tablespoons olive oil
salt and pepper to taste
1/2 teaspoon basil (to taste)

Sauté mushrooms in olive oil until they begin to turn brownish.  Add green beans, salt & pepper and basil until the beans are cooked until slightly limp.  Do not overcook the beans!  Add the shrimp around 5 minutes after adding the beans if you are using fresh shrimp.  If using pre-cooked shrimp add them after the beans are almost fully cooked.   When shrimp is fully cooked, add the tomatoes and continue to sauté until the tomatoes are hot.  Remove from stove and serve immediately.

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Guest Post from Canada

Food.  I do love food.  Cooking, smelling the aroma as flavors blend, tasting as it cooks and then enjoying the finished dish.

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It’s been awhile since you’ve seen a new recipe from me so I’m sharing one of my favorite holiday side dishes.  Sautéed Green Beans with Almonds and Mushrooms.2013-12-01T18-34-25_0

It’s not the typical holiday green beans with mushroom soup and crunchy onions as that’s never been one that I could really dig into.  This one keeps the flavor and taste of the vegetable at the top of the palate and enhanced with sautéed mushrooms and nutty almonds.  Cook them al dente so that the flavors still compliment each other and do not turn into a limp blend of soggy beans. 

Ingredients:

1 pound fresh green beans; ends trimmed
2 tablespoons Olive oil
1 tablespoon Butter
1 cup Fresh mushrooms; sliced
3 tablespoons Almonds; slivered
1/2 teaspoons Salt
1/2 teaspoon Cavendar’s Greek Spice; Can substitute other spice mix
1/2 cup Chicken broth; Can substitute vegetable broth

Preparation:

Wash and trim green beans.  Try to pick a young slender beans around 5 – 6 inches long.  If you choose a more mature bean then cut beans into 3 – 4 inch lengths.

Add olive oil and butter to medium size fry pan and bring to medium heat.  Add sliced mushrooms to the melted butter and olive oil.  Sauté mushrooms until they begin to soften.   Add beans and continue to sauté at medium low heat.  Add and stir in raw slivered almonds, salt and Cavendar’s spice and continue to cook until almonds begin to brown and beans begin to soften slightly.

Add chicken broth or vegetable broth (I prefer Knorr’s Homestyle Stock) and continue to simmer over low heat until beans reach desired doneness.   Cook  the beans cooked al dente which is where the cooked bean begins to bend in half but is not limp.  Remove from heat and serve immediately.