Fantastic Almond Chicken Soup

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A dear friend of mine introduced me to this fantastic recipe and not only does it taste AMAZING it is also really healthy.

Almond Chicken Soup

Ingredients:

4 cups chicken stock
1/2 onion, diced
1 minced garlic clove
1 large sweet potato, diced
2 chicken breasts, 1″ pieces
1/2 cup almond butter
1 cup chopped kale
2 tbsp minced ginger
coarse salt and pepper
1 lime, wedged

Directions:

  1. In a pot combine chicken stock, onion, garlic and sweet potato, then let this mixture come to a boil.
  2. Reduce the heat to a simmer,  then add the chicken and simmer 20 minutes.
  3. In a separate bowl mix almond butter and 1/2 cup of soup into a paste, give those arms a little workout or use a handy little blender.
  4. Next your going to add the kale and ginger to the soup. Bring this to a boil then reduce heat to simmer for 5 minutes.
  5. Stir in the almond paste.
  6. Add some lime juice and eat up!
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Beet and Apple Salad

Today’s delicious salad come from our own back yard here in the Okanagan.  My aunt introduced me to this fantastic number and I had to get the recipe written in stone before the little crumpled paper disappeared into the abyss that is the bottom of my purse!

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Ingredients

Salad
1  apple – I used macintosh, just make sure it has some good crunch to it
8 large red beets
1/4 cup crumbled feta or goat cheese
1/3 cup of Peacans
2-3 teaspoons of chopped parsley


Dressing
2 tbsp olive oil
2 tbsp cider vinegar
1 tbsp honey
Salt and pepper to taste

Instructions

  1. Steam beets for about 25-30 min and then let cool
  2. Peel beets and cube into bite sized cubes
  3. Slice the apple
  4. Transfer beets and apples to a bowl
  5. Cover beets and apple slices with dressing, coat well
  6. Top with cheese and parsley

Enjoy this wonderful creation and maybe plants some beets and an apple tree so you can enjoy this salad at a moments notice!  My salad in the image didn’t include the cheese yet, but be assured it wasn’t forgotten!

Quinoa-and-Apple Salad with Curry Dressing

Oh My, this salad is so delish that I could eat it almost everyday, honestly its that good.  There is something about the marriage of curry, mint, currents and apples that makes me go out of my mind – okay well, 4 things in a marriage isn’t really legit, but this is!  IF there are only a few new recipes you try out this month, this one better make the list!  It comes from Martha Stewart and so there are some nutrition details that come along with this recipe.

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Quinoa-Apple Salad with Curry Dressing

Per serving: 304 calories, 14 g fat, 0 mg cholesterol, 38 g carbs, 154 mg sodium, 8 g protein, 5 g fiber

  • 1/4 cup raw whole almonds
  • 1 cup white quinoa
  • 1 teaspoon honey
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon curry powder
  • 1/4 teaspoon coarse salt
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons dried currents 
  • 1 small McIntosh apple, cut into 1/8-inch-thick wedges
  • 1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Directions:

  1. Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.

  2. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork and let cool.

  3. Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa,currents, apple,  mint, and nuts; toss well. Garnish with mint.

Raspberry Love

Without a single hesitation I can answer confidently that if I am ever stranded on an island and could request a single food item it would be fresh raspberries.  Of course, I would have tiny millions of little seeds stuck in my teeth and I would be without floss, but I would be one happy camper.  Which is saying a lot because I hate camping, but I LOVE raspberries!

Buying raspberries in the winter is disappointing.  They just haven’t been the same since summer ended, they lack the taste and plumpness that only the summer sunshine can bring.  This hasn’t stopped me from buying them during the winter months, but they leave something to be desired.  And I know my problem sounds very first world, almost the same as complaining that heated seats cause my skin to dry out and don’t heat my rear evenly enough, but I really miss summer fruit!

raspberriesI came across some recipes online to put into my online recipe book for a few months down the road and I wanted to share a few. Click on the images to be directed to the recipes website.

This is called Sunday Sauce, which sounds as though it would be unreal on yogurt, pie, chocolate dessert or simply spooned directly into my mouth!!

sunday sauce

The wonderfully delish second item is Brie en Croute with Raspberries and Pecans.  This recipe takes a wheel of brie, tops it with jam and toasted pecans and then bakes it in a pastry crust.

BrieThis next recipe looks absolutely divine!!!  A beautiful medley of fruits, herbs, sweet and liquids creates this  Raspberry Mojito…umm yes, please.

raspmojitoAnd this finale addition to today’s post is a perfect marriage of lemon tartness and raspberry deliciousness.  These Raspberry Lemon Crumble Muffins have been baked in my home twice now and have been gobbled up by residents and guests alike.  My only comment is that they are best eaten fresh, as they get pretty dense and a little too dry after 2 days, but not to worry they hardly lasted 2 days.  Sweet mercy, these were unreal!

lemon raspSince the sun is trying its hardest to show its beautiful face at the moment I am going to head outside to enjoy a little heat. Have a fantastic day!