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Baked Potato Soup

Like I said, I’m a fan of soup. I particularly enjoy creamy and thick soups…comfort food is the best ❤ So. It is natural that I’ve made baked potato soup. Here’s a recipe for you all: (This is for a serving size of 6)

Ingredients

  • 2 Tbsp. vegetable oil
  • 2 cups sliced sweet onions
  • 1-1/2 lbs. Yukon gold potatoes, scrubbed and cut into large chunks
  • 3 Vegetarian Vegetable Bouillon Cube, crumbled
  • 6 cups water
  • Your favorite baked potato toppings*

Preparation

  1. Heat oil over medium-high heat in 4-quart saucepot and cook onions, stirring frequently, 3 minutes or until onions are tender. Add potatoes, vegetable Bouillon Cubes and water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 30 minutes or until potatoes are tender.
  2. Process soup in food processor or blender, in batches, until smooth. Return soup to saucepot and heat through. Serve with potato toppings.
Topped with Bacon Bits, crushed Red Pepper Flakes and Cheese. <3

Topped with Bacon Bits, crushed Red Pepper Flakes and Cheese. ❤

 

Enjoy!

Super Savory Beet Soup

Another soup recipe to share! I’m big on soups, and it’s made being vegetarian for the next bit VERY easy for me. They’re nutritious  and really tasty (and filling). I picked up some beets a few weeks ago when grocery shopping and Figured I’d make some Beet Soup. So, here you go!

Ingredients (serves 4)

  • 1/2 tsp olive oil
  • 1/2 cup onion (chopped)
  • 2 cups vegetable broth (I use organic)
  • 1 cup water
  • 1/8 tsp black pepper (freshly ground)
  • 1 1/2 beets (peeled and halved)
  • 1 potato (peeled and halved crosswise)
  • 1 bay leaf
  • 1/2 tsp lemon juice
  • 4 tsps reduced-fat sour cream

Preparation

  1. Heat a pan over medium-high heat. Add onion; sauté 3 minutes or until tender. Add broth and next 6 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until beets and potato are tender. Discard bay leaf.
  2. Place broth mixture in blender or food processor; process until smooth. Return pureed mixture to pan. Warm soup over low heat for 5 minutes or until thoroughly heated. Remove from heat, and stir in lemon juice. Top with soup cream. (I actually added a bit of soup cream to the blender and blended it in. You can do this if you wish)
Done!

Done!

Served with...a dollop (of daisy). </3

Served with…a dollop (of daisy).

Enjoy! And it’s roughly 50 calories per bowl (before the sour cream).

 

Lemon Pie (the anti-gelatin campaign)

I abhor gelatin as fillings for pie. DETEST. Lol My grandmother has always made lemon meringue or lemon pie (which is lemon meringue pie…minus the meringue) without the use of gelatin. She always used lemon juice and Eagle Brand Sweetened Condensed Milk. It is far superior to using the gelatin. The gelatin is too tart and sweet, and too one-dimensional. Using the condensed milk in combination with the lemon juice makes it sweet (but not too sweet), tart but also smooth and creamy…and rich. There’s just no comparison between the  two and I feel that I have to do my grandmother proud and show the world the proper way to make such a delicious pie. It is how she was taught and it’s how she taught me. I was originally going to make a lemon meringue pie, but I didn’t have the cream of tartar so…lol Plus, I never cared if there was meringue on the pie or not when I was growing up, I just ate the filling and crust 😛 So, i was okay without the meringue. You, of course, can make this pie and add meringue if you choose 😀

Lemon Pie (meringue pie): The Right Way ❤

  • 1 pie shell (baked, graham cracker crust)
  • 3 eggs yolks
  • 14 ozs sweetened condensed milk (DO NOT USE GELATIIIIIIIIIIIIIIN. Thank you)
  • 1/2 cup Lemon Juice

Instructions:

In a medium bowl, beat egg yolks until lemony; stir in sweetened condensed milk and lemon juice.

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Pour into crust and bake for 15 minutes at 350 Degrees.

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Let Cool in Fridge before Serving!

I already had a slice...yum <3

I already had a slice…yum ❤

If you’ve never tried it, you just HAVE to. It’ll change your life, honestly. lol ❤

 

 

 

Zucchini & Chocolate Chip Muffins

Ever since I got my own apartment, and having the ability to cook whatever I want (not something I was able to do at my University in the dorms…), I have been on a baking frenzy. Somewhat. Alright, maybe not…but I have been able to bake the things I have wanted to. I also love to experiment. Now that I’m not eating meat for the time being…and my quest for better health at the same time, I want to still enjoy the foods that I eat. I believe in balance. So, here is a balance for you guys lol This is a much better alternative to some of the breakfast pastries you could stuff into your oral cavity ❤ Also, don’t be afraid because you see the word Zucchini there. You won’t even taste them in it. Promise.

You will need:

  • 1 1/2 cups all-purpose flour

  • 3/4 cup white sugar

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • 1 egg, lightly beaten

  • 1/2 cup vegetable oil

  • 1/4 cup milk

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 cup shredded zucchini

  • 1/2 cup miniature semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Add in zucchini, and chocolate chips. Fill each cup 2/3 full.
  3. Bake in preheated oven until a utensil inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Enjoy! You won't even know Zucchini is in it, but those chocolate chips...oh, you'll taste those <3

Enjoy! You won’t even know Zucchini is in it, but those chocolate chips…oh, you’ll taste those ❤

They’re like an indulgence…but they’re only about 210 calories per muffin. So I don’t feel bad at all munching on one, and you shouldn’t either ❤ If you try it, let me know how you like it. Or share a recipe if you have one~

Vegetable and Feta Latkes

I love potato latkes. This is a recipe I found on yummly.com, and I decided to give it a try for breakfast. They’re waaaaaaay better than your average potato latkes. I hope you’ll love this too.

Ingredients:

2 1/2 cup Grated Zucchini

1 cup Peeled and Shredded Potatoes

1 Cup Shredded Carrot

3 Eggs, Beaten

1/2 Cup Parsley

1/2 Cup crumbled feta cheese

1/4 cup vegetable oil.

3/4 cup Matzo meal or flour

salt

Directions

  1. Place the zucchini, potato and carrots in a colander, place paper towels over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
  2. In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
  3. Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels

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Enjoy!

Ready to Eat. <3

Ready to Eat. ❤

Feel free to give these a try and let me know what you think. If you have any similar recipes, share those too! Happy Munchings 🙂