Soupy Sundays- Turkey Sausage Tortellini Soup

Here's a warm and filling soup you can make on those cold winter nights! It's a meal in a bowl and it will fill you up and provide you tons of vitamins from the tomatoes, carrots and zucchini.

Tortellini Sausage Soup
(Adapted from www.ourbestbites.com)

Ingredients:

4 links Italian turkey sausage
4 cloves pressed garlic
1 onion, diced
½ c. water
3 cups chicken broth
½ c. apple cider
1 16-oz. can diced tomatoes
1 8 oz. can tomato sauce
1 c. sliced carrots
1 tsp. dried basil
1 tsp. dried oregano
2 medium zucchini, grated
8-10 oz. package cheese tortellini
2 Tbsp. dried parsley

Directions:

If you're using link sausage, remove the casings and crumble into a large soup pot. To remove the casings, you can use a sharp knife to cut a slit down one side of the sausage and then peel back the casing.
Begin cooking sausage over medium heat, stirring frequently. If your sausage is pretty fatty, you'll want to drain it when it's about halfway cooked. Meanwhile, chop onions and garlic and add to the sausage. Continue cooking until onions are translucent and your sausage is cooked. Your house will smell heavenly. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes or so.  Add the tortellini  and cook until tender, and then serve with grated Asiago or Parmesan.

Delicious closeup for you to smell!

Ham and Egg Cups

After the big Christmas holiday, you probably need a simple little recipe that's nutritious and delicious... so here's a little idea I like to call Ham and Egg Cups!

How pretty and impressive right?

All you need is some thinly sliced deli meat- I think ham is the best choice, but you could use turkey, pastrami, etc.... It's brilliant, because all you need is a muffin pan that you lightly spray, then put 2 slices of meat into.

Get your eggs ready and all your add-on's: cheese, broccoli, tomato was what I had on hand. You could choose peppers, mushrooms, onions, zucchini, try some feta and oregano for a little Greek flare!

Here's what you do... crack an egg into the ham cup, add your toppings and bake!

Here's the little recipe card I picked up grocery shopping in my travels. Obviously modified to use real eggs of course. But this is good guide for the time and temperature: 400 degrees for 13-14 minutes.

And there you have it! A variety pack of ham and egg cups. Enjoy!

Merry Christmas Cookies

I want to wish you all a very Merry Christmas and wonderful New Year filled with out-of-this world amazing new adventures! I thought I would share a very Christmasy Cookie recipe with you today. Taken from the old Canadian Living Cookbook I had in my cupboard.

 I hope you celebrate and share these with the ones you love!

Candy Cane Shortbread Cookies

     

Ingredients

    2 C butter -- softened

    1 C sugar

    1/2 tsp peppermint extract

    4 C flour

    1/3 C crushed candy canes

Directions

In a bowl, cream the butter and sugar until creamy. Beat in the peppermint extract. Gradually add the flour, 1/2 a cup at a time, and mix well. Shape dough into 4 logs, each about 4 inches long and 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 2 hours or for up to 3 days. Can be frozen in airtight container for up to 3 weeks.

Using a serrated knife, cut logs into 1/4 inch thick slices; place about 2 inches apart on baking sheets. Bake at 350°F for 10 minutes; remove and sprinkle 1/4 tsp crushed candy in centre of each. Return to oven; bake for 2 minutes or until firm to the touch, bottoms are golden and candies are melted. Let cool in pan on rack for 10 minutes; transfer to rack and let cool completely. Cookies can be stored in airtight container for up to 3 weeks.

The Wonderous Pomegranate

Christmas time is coming, so I thought I would share with you a little gift! The amazingness (it's a word?) of the POMEGRANATE.

Here I have my little Christmas elf helping me open one up. It is a bit of a task, but it's worth it!

Here's what you do. You cut the fruit into quarters, fill a bowl full of water, and split the seeds from the white 'stuff' under the water (not above, as my white shirt would tell you).

What happens is that the seeds fall to the bottom and the white stuff floats to the top, like MAGIC! Then you just skim the top with a strainer and get the gunk out. Then you are left with gorgeous and delicious pomegranates. 

They are so good for you (see my list below), and at about 110 calories for the whole fruit, an amazing snack to enjoy in front of the TV! (instead of salty chips)

Let me show you what I did with my little seeds... I made a delicious rice/quinoa salad. I gathered some seeds, chopped some cilantro...

Cooked up some rice/quinoa blend....

Mixed it together with some orange juice, olive oil, salt, pepper and a little pinenut. Is that not Christmasy looking or what????

So just in case you needed a little more convincing, here's a little excerpt from a website sitting all the details you need to know. For more details, visit http://www.med-health.net/Benefits-Of-Pomegranate.html

Benefits of Pomegranate

1. Beauty Benefits

Regenerate Cells.   

Protect from the Sun.

Slow Aging.

Produce Youthful Skin.

Help with Dry Skin.

2. Health Benefits

Eliminate Free Radicals.

Protect Cardiovascular Health.

Fight Cancer.

Improve Bone Quality.

Boost Digestive Condition.

Increase Appetite.

Cure Anemia.

Reduce Inflammation.

Promote Blood Circulation.

Help Lose Weight.

3. More Benefits for Men

Decrease Risk of Impotency.

Treat Prostate Cancer.

4. More Benefits for Women

Aid in Pregnancy.

Inhibit Breast Cancer.

Chocolate Fudge Pudding Cake

Sometimes a girl needs the warmth of a deep, dark chocolate, coffee spiked on a cold night.... if you are there, or have been there and need a 'Healthy Alternative' let me introduce you to a recipe I found on the eatingwell.com website that is sure to fulfill your warm chocolate dreams.

This reminds me of the warm caramel puddings I had growing up. But instead... it's darker, richer and a bit healthier- made with whole wheat flower, dark chocolate, walnuts- it includes some healthy alternatives that boost the nutrition.

Chocolate-Fudge Pudding Cake

(adapted from http://www.eatingwell.com/recipes/chocolate_fudge_pudding_cake.html)

Ingredients

    1/2 cup whole-wheat pastry flour, (see Ingredient notes)

    1/2 cup all-purpose flour

    1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking (see Ingredient notes)

    1/4 cup unsweetened cocoa powder, sifted

    1 1/2 teaspoons baking powder

    1/2 teaspoon salt

    1 large egg

    1/2 cup 1% milk

    2 tablespoons canola oil

    2 teaspoons vanilla extract

    3/4 cup semisweet chocolate chips, (optional)

    1 1/3 cups hot brewed coffee

    2/3 cup packed light brown sugar, or Splenda Granular

    1/4 cup chopped walnuts, or pecans, toasted

    Confectioners' sugar, for dusting

Preparation

 Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)

 Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm

Makes 8 servings

Nutrition per serving

Per serving: 220 calories; 7 g fat ( 1 g sat , 3 g mono ); 27 mg cholesterol; 38 g carbohydrates; 4 g protein; 2 g fiber; 237 mg sodium; 105 mg potassium.

Quinoa Vegetable 'rice'

Here I go again touting the benefits of Quinoa, the complete protein!

 

Here, I present to you a healthy alternative from making fried rice, which can add tons of unhealthy useless carb calories...  So here, instead, you cook up some quinoa, cut up tons of your favourite veggies and stir fry them with some lite soya sauce, sesame oil, sriracha... and then you add your cooked quinoa, warm it all up together and share with the neighbourhood.... this recipe grows!

Guess who's here?

Yup, it's the newest addition to our circle of LOVE!
My sister had her baby this week- YEAH!  A beautiful little boy they named Cooper -which by the way means 'Barrel Maker'- so his future is bright and full of wood and wine!

Here is Coop winking at you! Cute little guy couldn't wait to get out (2 1/2 weeks early)!

Holding this precious little life just brought tears of joy and love to my eyes, hence, the red nose! I just felt so much love and I was so happy for my sister and her newest little addition. A girl and a boy! How fun will Christmas be this year???

Here's the proud Papa with his little bundle of joy and the big sign announcing his arrival!

OMG, right??? This is little Stephanie meeting her little brother for the first time. Wow, how special! Her parents say that she is still 'unsure' about this new little person and thinks it's a toy. I think the word 'GENTLE' will be used a lot in this household.... and the words 'I LOVE THIS PERFECT LITTLE FAMILY' and ' IT'S FAMILY NAP TIME' too! I love this Sachs-Hebert family like crazy and I am so happy to be living just a few minutes away so that I can volunteer our baby-sitting services anytime they might need a little break!

Mexican Stuffed Peppers

Everybody, Spice Up Your Life! Ok, that was an ode to the Spice Girls... But seriously, this is way to make a crowd pleasing meal- and you can make it as spicy as you want. Next time sweet peppers go on sale try this great recipe and stuff them with anything you like!

So I decided to go spicy Mexican, and added flavours and tastes from the Tex-Mex cupboard. But you could go Morrocan (cinnamon and cumin) or Spanish (safron, charizzo and tomatoes) or Italian (totmato, oregano, basil and mozzarella) or BBQ Cowboy (BBQ sauce, pepperjack cheese)!

Mexican Stuffed Peppers

Ingredients:

4 colourful bell peppers

1 lb of ground meat (I chose lean ground beef)

2 cups of cooked grain (I chose basmati rice)

2 tbsp of Tex Mex seasoning

1 small onion chopped

1/2 bell pepper chopped

1/2 cup salsa

Options: Black beans, corn, jalapenos etc...

1 cup shredded sharp cheddar cheese

Directions:

Set the oven to 375, cut your 4 peppers in half, length wise, remove seeds and place them in your baking dish.

Cook the equivalent of 2 cups of rice, in the meantime brown your ground beef with some tex mex seasoning, onion and peppers, once it's almost cooked, add in the salsa. At this point, you could add in additional ingredients such as black beans, corn etc. and stir in all together.

In a large bowl, add your cooked rice and the meat mixture, stir to incorporate ingredients.  Place a few spoonfuls of the meat and rice mixture in each pepper. Cover with aluminum foil and cook for about 20 minutes. Remove foil, top each pepper with shredded cheese and cook an additional 5-7 minutes, until cheese is bubbly hot.

Here you have them, a meal in a pepper. It's quite perfect, protein, carb, veggies, dairy with calcium and don't forget the yum factor too! You can serve them with a green salad and freeze the rest for later.

Pumpkin Love- Skinny Pumpkin Bunt Cake

Since our American friends just celebrated Thanksgiving, it's not too late to share a recipe that I made a few weeks back to bring to our very own Canadian Thanksgiving.
Who doesn't love Pumpkin-Spiced anything???? This will surely bring in the flavours and warmth of the season, but without too many calories and fat and add tons of fibre because of the pumpkin puree included in this delicious coffee cake.

Here's the cooked and finished upside down bunt cake. You can really see the pretty ribbon here.

Delicious and nutritious- packed with loads of vitamin A and antioxidants, it’s a good source of vitamins C, K, and E, and contains plenty of minerals, including magnesium, potassium, and iron.

Looks funny at first...

But then you make the ribbon all swirled-up and it comes out gorgeous.

So here's the recipe folks!

Skinny Pumpkin Spice & Cream Cheese Bunt Cake

(adapted from TheSkinnyFork.com)

Ingredients:

Pumpkin Batter:

1 1/2 C. Pumpkin Puree

1/2 C. Apple Sauce, Unsweetened

1 Large Egg

2 Large Egg Whites

1 2/3 C. Whole Wheat White Flour

1/2 C. Sweetener (Stevia or other cup for cup preference.)

1/2 C. Sugar

1 Tsp. Baking Soda

1/2 Tsp. Ground Cinnamon

1/2 Tsp. Ground Cloves

1/4 Tsp. Ground Nutmeg

1/4 Tsp. Ground Ginger

Cream Cheese Ribbon:

8 Oz. Fat Free Cream Cheese

2 Tbsp. Sweetener

2 Tbsp. Sugar

1 Tbsp. Whole Wheat White Flour

2 Large Egg Whites

1 Tsp. Vanilla Extract

Directions:

Preheat the oven to 350 degrees F. and lightly spray the inside of two 9x5 loaf pans or a bunt pan with non-stick cooking spray.

In a large bowl, mix together the puree, applesauce, egg and egg whites until well blended.  Set aside.

In another bowl, whisk the remaining dry ingredients for the pumpkin batter. Slowly add the dry ingredients in to the wet until it is all well combined.  In a medium bowl, mix up the ingredients for the cream cheese ribbon until smooth and creamy. Add about a third of the pumpkin batter to the bottom of the pan(s). Top with about half of the cream cheese mixture. Spoon another third pumpkin batter atop the cream cheese mixture.  Finish it off with the remaining cream cheese and pumpkin.

If you're feeling spunky you can swirl it together with a knife. 

Place in the oven and bake for about 40 minutes for loafs or 55-60 for a bunt, or until an inserted toothpick comes out clean.

Once done, remove from the oven to cool slightly and remove from pan(s).

Here are the nutritional details:

Servings: 16 • Size: 1 Wedge/Slice • Calories: 110.8 • Fat: 0.7 g • Carb: 20 g • Fiber: 2.8 g • Protein: 5.6 g • Sugar: 8.4 g • Sodium: 196.5 mg

Look how gorgeous! It makes a giant bunt cake, so we enjoyed half with friends and family and wrapped up the rest and froze it for later.