Big Bird BEWARE!!!!!

I have feather plucking puppy Nerd-O's!

OK, so I'm typing at the computer and I look out into the backyard cuz the boys are being rather quiet and I see this:

I was telling Mozes to look at me and it got Euros attention and so he went to help Mozes.

...Hey Euro, don't try to look so innocent! you got some feathers sticking out of your mouth.

Mozes thinks that Euro is gonna get more than he got of that pen bird and he wouldn't look at me....however its like tolet paper on your shoes - look at the yellow feathers on his foot. Ha ha.



look at this face.....THIS is why i wanted him to look at me! HAHAHAHA....

Now if you're wondering what the heck they got into (or start to freak out thinking it was a real bird) it WAS this (a cute Pen I got for Xmas):

Note: The pen feathers can be fixed and the boys did not get into trouble (they are like toddlers and just had more fun with this new "toy") Good thing they are cute! :D

Gourmet Pizza (Wheat State Pizza Inspired) (p2)

My good friend Gretchen (the Kitchen Goddess), likes to eat at this great pizza place in Kansas called the Wheat State (check out their awesome menu at their site: Wheat State Pizza! ) Anyways, Gretchen told me about their great selection, wheat crusts, and fresh ingredients. She also told me about some of the specialties she and her family has enjoyed...and how I could recreate some of them in my own kitchen (as I live in Europe and wont be visiting this restaurant anytime soon). She mentioned that their really thin crust is much like a tortilla and that a whole wheat one would probably do just fine. She also said that on some of their pizzas they use Pesto Sauce instead of traditional red sauce. She and I visited about the possibilities and I've made MANY variations since then; its so versatile and easy! Its a great meal without stuffing yourself and its really about what you want to top it with that day :D The photos are of a: Pesto, Artichoke Hearts, Sweet Onion, Yellow Bell Peppers, Mushroom, Olive Oil, Salt and Mozzarella and the one for my daughter is: Red Pizza sauce, Yellow Bell Peppers, Cooked Ground Beef (crumbled), Sliced Deli Ham, Black Olives, Olive Oil, Salt and Mozzarella.

Gourmet Pizza (p2)
Ingredents:
Whole Wheat Tortilla, per person
Olive Oil
Salt
A good Red or Pesto sauce (I get a great one from a jar that has a wonderful flavor!)
Mozzarella Cheese and what ever toppings you want. Here are some basic ideas:

Beans, Tomatoes, Sun Dried Tomatoes, Spinach, Red Onions, Bell Peppers, Jalapenos, Banana Peppers, Spicy Peppers, Black Olives, Green Olives, Mushrooms, Pineapple chunks, Broccoli, Artichoke Hearts, Garlic, Portabella Mushrooms, Corn, Avocados, Turkey Pepperoni, Pork Sausage, Italian Sausage, Beef, Bacon, Canadian Bacon, Chicken, Anchovies, and or Shrimp, Herbs and or Dried Seasonings


I've made different variations like these:
Vegetarian:

• Pesto, Eggplant, Artichoke Hearts, Tomatoes, Green Peppers, Red Onions, Broccoli, Black Olives, Fresh Mushrooms, and Cheese
• Red sauce, Spinach, Portabella Mushrooms, Red Peppers, Garlic, Sun Dried Tomatoes, Artichoke Hearts, and Mozzarella
• Pesto, Spinach, Black Olives, Sun Dried Tomatoes, Mozzarella, and Feta Cheese

Meat:

• Red Sauce, Canadian Bacon, Pineapple, Spinach, and Mozzarella Cheese
• Red Sauce, Bell peppers, Mushrooms, Canadian Bacon, Onion and Cheese
  
• Dry oregano, Fat Free re fried Beans, Taco Seasoned Ground Beef, Diced Onions, topped with Taco Sauce, Sour Cream, Lettuce, Tomatoes, and Black Olives and Cheddar Cheese
• Red and Pesto sauce mixed, Grilled Chicken, Artichoke Hearts, Mushrooms, Red Onion

As you can see there are really a lot of variations. Its just a matter of what you are hungry for or have on hand.
Basic instructions:

1. Of coarse precook any raw meat however you like....grill, bake, fry, steam etc....
2. Chop the veggies or drain canned veggies
3. Lay out one whole wheat tortilla per person on ungreased baking sheet
   
4. Spread prepared Pesto Sauce or Red Pizza Sauce over tortilla
5. Top with what ever meats and veggies you like, drizzle a little olive oil on top, sprinkle with salt and bake 15 to 20 mins at 350 degrees - or til all ingredients are at desired doneness.
   
6. Take out and top with Cheese and bake another 10 to 15 mins til the cheese is turning golden and bubbly.
   
7. If you are making Taco Pizza than top with the sauce, beans, meat and bake 20 mins or so and then top with cold veggies; lettuce, tomato, black olives, salsa and sour cream and then ENJOY!

NOTE: This thin crust base doesn't lend itself to be picked up and eaten like the thicker crust variations. This gourmet pizza is best eaten European Style (with a knife and fork)

Apple Carmel Crepes (p2)

I got a great recipe awhile back from my good friend Gretchen, A.K.A the Kitchen Goddess. She and I have been friends for years now and I totally enjoy doing South Beach with her. She is doing GREAT by the way and I'm so proud of her!!!! Anyways I got this recipe from her and I've made it a few times and changed it up a bit. Below is my adaption of her Apple Crepes recipe. Oh and be sure to visit her blog: Beachin with the Kitchen Goddess, as she has some really great recipies on there.

Apple Carmel Crepes (P2)
Apple Compote:

6 to 8 Apples: core, peel and chop
1 Tab smart balance
1 to 2 tsp vanilla
1/3 to 1/2 c Da Vinci sugar free Carmel Syrup
1 Tab cinnamon (cuz i like a lot)
1/8 to 1/4 each nutmeg and ground cloves
a dash of salt
Core, peel and chop all the apples placing them in a bowl of water with a tiny bit of lemon juice, to keep from browning. Drain the apples really well and heat a med to large nonstick skillet with a butter. Add drained apples and all the rest of the ingredients and saute. Cook until apples are tender and the entire mixture is reduced and thickened a bit. Remove from heat and set aside

NOTE: if you have any of this left over its great to dress up Plain yogurt, over Pancakes, on Pudding or over ice cream.


Cream Cheese Mixture:
1 8oz cream cheese, soften
1 Tab Da Vinci Sugar Free Caramel Syrup
1to 2 tsp Vanilla
3 pkt Splenda
dash of salt

Blend all ingredients til smooth and creamy. add more syrup, vanilla or splenda if needed. set aside.

Crepes:

2 egg
1 1/2 c Skim Milk
1 c WW Flour
2 pinches of Salt
Mix egg, milk, flour, and salt together until well blended and let sit 10 minutes. Heat crepe pan or 8 inch omelet pan over med heat until water sizzles. Use approx. 3-4 tbsp batter per crepe. Pour batter into pan and swirl to coat the bottom, cook until top dries then flip them and cook 30 more seconds. Remove to plate and make the rest. (makes about 10)


To build the desert:

Heat up the apple compote if needed. Spread a small amount of the cheese mixture along one side of a crepe and add a little apple compote, roll them cigar-style. Top with a little extra apple compote, sugar free Cool Whip and sprinkle a little cinnamon top and . ENJOY!!!!!

Eggplant Parmesan (p2)

This is yet another wonderful recipe that I got from Gretchen, the Kitchen Goddess. She shared this recipe with me about 9 years ago but back this it was made a bit different. Now its healthier as its been South Beached - but its still WONDERFUL!!!! I'm sorry I didn't get any better photos of this dish...I totally was too eager to eat it so I didn't get a photo of it served up on a plate, but I'm sure you get the idea). Another good friend of mine, Catherine, made this dish and posted it on her blog too, so check her photo out of this dish to get a better idea how yummy it looks: South Beach Diet for Idiots

Eggplant Parmesan (p2)

Ingredients:
1 Eggplant
1 Egg
1/2 Cup whole wheat bread crumbs
1/2 Cup grated or shredded Parmesan
Marinara Sauce (Low sugar)
Part skim Mozzarella (enough to cover the eggplant slices)
Canola oil spray
A pinch of each of your favorite Italian seasonings


Preheat oven to 350.
Mix the breadcrumbs with Parmesan and any seasonings you want, (I used Italian seasoning, fresh chopped parsley and a little garlic powder and salt).

Peel and cut the eggplant into slices 1/2 inch thick. Dry them well and dip into a beaten egg, then dredge in breadcrumb mix. Spray them with oil and bake them on a rack until crispy, approximately 12-15 minutes on each side. While these are cooking warm up some marinara sauce.
When the eggplant is browned on both sides Top with a marinara sauce and mozzarella and bake til the cheese is lightly brown and bubbly (approximately 10 to 15 min)

I served this the eggplant over a little cooked whole wheat spaghetti noodles that had been tossed with some olive oil, grated Parmesan cheese and salt. Then it was served with roasted veggies and a mixed green salad but what ever you have with this I'm sure it will be great as this is a wonderful recipe! ENJOY!!

Chocolate Chip Cookies (P2)

I don't know how long its been since I've had a homemade chocolate chip cookie but OH I've missed em!!! I totally think COOKIE MONSTER has one of best jobs!! (Ha ha) I have seen some recipes like this on the SB journal but I found Pict's and a reminder to give em a try on another great site called: The South Beach Gourmet. Now, her Pict's and mine are very different. My cookies didn't spread out as well as hers but they sure tasted good! I also got about half what I should have gotten , due to it, and so I guess I'll have to just try another batch and see if i can make them better this time :D I know my hubby is totally in favor of trying another batch, Ha ha.

Homemade Chocolate Chip Cookies (P2)
1/2 c Splenda
1/2 c brown sugar substitute (I use 2 T. sugar-free maple syrup + 1/2 c splenda)
1/2 pkg sugar-free vanilla pudding mix
1/4 c Crisco no trans-fat
1/2 c 50% reduced fat butter or Olive Oil Spread ( Smart Balance is NOT recommend), softened 1/4 c unsweetened apple sauce
1 tsp vanilla 1 egg or eggbeater equivalent
2 cups whole wheat flour (WW pastry flour for lighter taste)
1 tsp baking soda
1/2 tsp salt 1c semi-sweet mini choc chips
1/4 c walnuts, chopped

Mix sugar substitutes, pudding (dry), Crisco, butter, apple sauce, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips & walnuts.

Roll dough into balls, flatten with thumb (about a tablespoonful per cookie) and drop about 2 inches apart onto ungreased cookie sheet - and Bake at 350ºF for 10-12 min or until golden (centers will be soft). Cool and remove and ENJOY! Makes about 40 cookies.

Spaghetti Squash & Turkey Meatballs (p2)
(P1 if you leave out the breadcrumbs)

I got this recipe out of the new (Oct 06 edition) Rachael Ray Magazine. It can also be found on her website Every Day with Rachael Ray. I thought it looked and sounded really good and it was!!! I adapted it a bit for my Sb needs but its basically the same as her original.

Ingredients:
1 Large Spaghetti Squash (about 4 lbs), halved lengthwise and seeded
3 Tab I cant believe its not butter or Smart balance, softened
2 Tab olive oil
3/4 whole wheat bread crumbs, plain
Fresh Basil leaves, torn
1/2 shredded Parmesan cheese
1 lb uncooked ground turkey sausage
Salt and pepper to taste

1. Place squash, cut side up, on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes. Using a fork, scrape the strands of squash into a microwavable bowl and toss with the butter and 1 tablespoon olive oil. Season to taste with salt and pepper.
2. Combine the sausage with the bread crumbs (*see note below) and form into 1-inch meatballs. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the meatballs and cook, stirring, until browned, about 6 minutes. Cover and cook over low heat until cooked through, about 3 minutes more.
3. Reheat the shredded squash in the microwave if needed and top with the meatballs, cheese and basil.

*NOTE: I seasoned the bread crumbs with a little Italian seasoning, fresh chopped parsley, salt and ground Parmesan cheese for some extra flavor.

5:4 challenge #7A Stir Fried Oriental Scramble Brunch (p1)

When the skillet is heated and the oil it hot too add broccoli, cauliflower and the green beans separately as their cooking times will vary. Stir fry (adding more oil as needed) each group of veggies til tender yet still having its crisp texture (basically don't over cook it to mush). When the veggies are all done do the same with the diced chicken. While the chicken is cooking blend the soy and oyster sauce with the splenda and set aside. When the chicken is all finished cooking add all the veggies back into the skillet and pour over the sauce and mix. cook this a few mins to warm vary thing back up and get the sauce well covering the meat and veggies. In the same dish as the sauce was mixed in add 4 to 5 eggs and blend. Push the meat and veggies over to one side of the skillet and slowly pour in the eggs. Let them scramble up and then blend them into the meat and veggie mixture and serve This is a lightly sweet oriental brunch dish. Enjoy!

Stir Fried Oriental Scramble Brunch (p1)

16 oz bags of frozen broccoli, cauliflower and french cut green beans
3 to 4 large chicken breasts, (skinless, boneless and diced)
4 to 5 eggs, beaten
1/3 cup soy sauce
1 TAB oyster sauce
2 pkt splenda
oil


Thaw the bags of veggies in the microwave for a few moments and drain off excess water. Dice up chicken and heat a Tab spoon of oil in a Large skillet.

When the skillet is heated and the oil it hot too add broccoli, cauliflower and the green beans separately as their cooking times will vary. Stir fry (adding more oil as needed) each group of veggies til tender yet still having its crisp texture (basically don't over cook it to mush). When the veggies are all done do the same with the diced chicken. While the chicken is cooking blend the soy and oyster sauce with the splenda and set aside. When the chicken is all finished cooking add all the veggies back into the skillet and pour over the sauce and mix. cook this a few mins to warm vary thing back up and get the sauce well covering the meat and veggies. In the same dish as the sauce was mixed in add 4 to 5 eggs and blend. Push the meat and veggies over to one side of the skillet and slowly pour in the eggs. Let them scramble up and then blend them into the meat and veggie mixture and serve This is a lightly sweet oriental brunch dish. Enjoy!

5:4 challenge #7B Rosted Grilled Pot Pie (p1 and p2)

Grilled chicken breast (without skin and bone), diced
16oz bag each of broccoli, cauliflower and french cute green beans.
One large can of cream of chicken soup mix, undiluted
and either eggs, mayo and 1/2 and 1/2
or
eggs, ww flour, salt, shorting/or another double pie crust of your choosing
toppers are listed below

(toppings are further explained towards the bottom)

Meat:
I got frozen unbreaded, skinless/boneless chicken tenders that you don't have to thaw before cooking. I salted and grilled mine on the BBQ til done.(I cook over coals so it always gives the meat a bit of a smoky flavor)


Veggies:
16 oz bag each of: broccoli, cauliflower and french cut green beans
Take all these frozen veggies and place in a large baking dish. Drizzle 2 to 3 Tab olive oil, salt and pepper on the veggies and mix well. Bake at 350 for 35 min. Take a 3 or 4 cups of mixed veggies and set aside (the rest reheat and serve as a great side dish for another meal)


Cream meat and veggie mixture:Take 2/3 of one large can of cream of chicken soup (undiluted) and blend into the mixed veggies. Add about 1 to 1.5 cups of cooked chicken. Add some pepper if you like but you shouldn't need to add any salt as there is some in the soup mix.


Topping 1 (p1): This is a light and mock crust topping (its the one used in the sloppy joe pie)
2 eggs
1/2 c mayo
1/4 c of 1/2 and 1/2 cream

Take all three ingredients above and mix well. Pour over top of meat and veggie mixture (that's been placed in a deep dish pie plate) and bake 30 mins at 350 degrees until set and top is golden brown
.

OR

Topping 2 (p2):
Personally I think a light ww wheat crust with a few more ingredients may be lighter and better than what I used. Being limited on ingredient mine was good but a bit heavy in my opinion....than again it could be that I've just never had whole wheat crust before?. This is what I did:
3 eggs
3 cups ww flour
1 to 2 dashes of salt
1 cup of shorting (with zero trans fat! )

Mix the flour and salt. cut in the shortening til its all crumbly. Add all the eggs and mix (with fork or fingers) til moist adding one to two Tab of water if needed.(i didn't add water but should have as mine was too crumbly and harder to roll...it was just too thick)
Divide dough into two balls and roll each out onto a floured surface to fit the pie dish. After placing the first crust round into the deep pie dish fill with the creamy meat and veggie mixture and then top with the second crust. trim and crimp the edges and poke fork holes (or what ever you wish) into the top to allow ventilation. Bake 35 to 45 mins at 350 or til crust is golden and done. Let cool before cutting and serving.



Note: Now both pot pies were good but rather different from one another even though the only difference was the topping or crust. My hubby and I couldn't tell which we liked better. I did however decide to try my hand at making this 5:4 again coming up with something totally different. You'll have to check it out:
Stir Fried Oriental Scramble Brunch

Look who's attention I got!

Well after making the pie crust for my roasted grilled pot pie I had plenty of dough left over. I added some water, onion powder, garlic powder, a little of garlic salt and 1 huge Tab of natural chunky peanut butter -

look who's attention i got! Ha ha ha

I mixed this up well and rolled out on a floured surface and used cooking cutters to cut out little puppy treats. placed on a baking sheet and would gather up the scraps into the dough and re-roll out more. I baked these for 25 to 30 mins at 350 degrees. They smelled really good and that got my hubbies attention...ha ha.

All three of my boys like them!!!! There wasn't enough peanut butter in them to really taste but the added oil was good for the crust texture. And yes my hubby, daughter and i all had some too....they were REALLY very good. I think I might have to play around with this a bit more but I think with some a good hardy dip they'd be even better. They reminded me of a thick seasoned cracker. Who knew!














Taste testing:

Santa Fe Soup (p1)

Well, I really don't know where this recipe originally came from but its one that has been shared and passed around A LOT!!!! I got it from my Mom who got it from her sisters who were passing it back and forth. They got it from their step-mom who got it from My mom's Great Aunt or second cousin (???) who got it from another family member who got it from a friend and so on and so forth. I'm told that It was posted in the Hutchinson (Kansas) News Paper a while back in their recipes to share section - so I guess its Ok that I share it here with you now.
Santa Fe Soup (p1)
(Makes 4 quarts)

Ingredients:
2 lb ground beef, cooked and drained
1 onion, chopped and sautéed
2 1.0 oz. pkg. Ranch Style Dressing mix (dry)
2 1.25 oz. pkg. Taco Season mix (dry) -what ever temp you like; mild, med or hot
1 15 oz. can Black Beans (undrained)
1 15 oz. can Kidney Beans (undrained )
1 15 oz. can Pinto Beans (undrained )
2 14 oz. cans of Petite Diced Tomatoes (undrained)
2 12 oz. cans of Rotel- original (you can use mild or hot if you like)
1 16 oz. pkg. of Frozen Corn (I leave this out but instead add 1 to 2 cans of chickpeas [undrained] as I'm on SB)
2 -3 Cups of water (to what consistency you like)


Mix all together and warm on stove or in crock pot

As you can see this is so extremely simple but very good. I have also added a can of green enchilada sauce and a small can of mild green chilies. I have also made it with both packages of ranch but one taco and visa verse...what ever I have on hand at the time and its always turned out good; different but good. Another thing I have done is served this with a dollop of sour cream and some shredded cheddar cheese....again very yummy! Basically this is a very easy and versatile recipe that is too easy and yummy not to try.....and why not SO MANY OTHERS HAVE...ha ha. As always, ENJOY!

Sloppy Joe Pie (p1)

I'm not sure where this recipe originally came from but "techbunnyo" posted this recipe on the SB forum and its really WONDERFUL! The ingredients seems really odd to me but I went ahead and made it just as the recipe said and I was so surprised. I've made this a few times and have been very happy with the flavor and texture. It's even better and more "sloppy joe" flavored the next day. The simple custard is almost a bun-like topper and the entire dish is wonderful!

SLOPPY JOE PIE (P1)

Meat mixture:
1 pound ground beef
1/3 cup onion, chopped (1 1/2 ounces)
2 stalks celery, minced
1 clove garlic, minced
1/2 cup tomato sauce
2 teaspoons Splenda
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz ff cheddar cheese, shredded


Topping:
2 eggs
1/2 cup mayonnaise (used light, and slightly less)
1/4 cup ff half & half
4 ounces ff cheddar cheese, shredded

Brown the hamburger with the onion, celery and garlic; drain fat. Add the tomato sauce, Splenda, vinegar, Worcestershire sauce, mustard, salt and pepper. Mix well and let simmer, uncovered, about 10 minutes or so just to blend the flavors. Mix in about half the cheese and put the meat mixture in the bottom of a greased glass pie plate. Spread remaining cheese over the top. Beat the eggs in a small bowl and whisk in the mayo and cream. Pour custard mixture evenly over the cheese. Bake at 350º for 30-35 minutes until nicely browned. Let stand 10 minutes before cutting.
Makes 6-8 servings
(6 servings - 4.5 net carbs each) (8 serving - 3.5 net carbs each) --less if using the 1/2 and 1/2, and light mayo

Lemon Ginger Bean Cake (p1)

This recipe comes from the SB forum. It was submitted by a member with the addy of Phatty Duke. Its really a good recipe and one that's pretty simple to make.

LEMON GINGER BEAN CAKE (P1)
15 oz. can cannellini beans
4 lg. eggs, separated
1/2 c. Splenda
1 tsp. baking powder
2 Tb. Smart Balance butter
1 tsp. vanilla (I use imitation)
1 tsp. lemon extract
2 tsps. ground ginger
scant 1/4 tsp. salt

Pre-heat oven to 350. Rinse and drain beans.
Blend beans alone in a food processor. Add everything else EXCEPT the egg WHITES.
Whip whites till very stiff. Fold bean mixture into whites.
Pour batter into 8 x 8 pan that's been sprayed w/ Pam.
Bake for 35 minutes.


Now I made this and used cooked beans, not canned. I find that cooked beans give a thicker texture to the cakes and brownies than that of the canned beans. This cake was very good by its self but I whipped up a little topping and it was even better. I took some fat free cream cheese, splenda, lemon extract and blended it to smooth then I folded in some sf cool whip and YUM!

Pumpkin Bean Brownies/Muffins (p1)

Posted by "Capecrusader" on the South Beach Diet - Century Club Recipes site

Pumpkin Bean Brownies/Muffins (p1)
Preheat oven to 305 degrees

1 can chickpeas, rinsed and drained
4 lg eggs
1/2 cup splenda (this is what I used)
2 tsp baking powder
1 tsp vanilla
2 tbsp oil
1 tbsp plus 1 tsp pumpkin pie spice
1 tsp butter extract
1/4 cup nonfat milk powder

process beans til liquefied, add remaining ingredients and process til smooth, 1-2 minutes. Pour into sprayed 8x8 pan (9x9 would work too but they wont be as thick) and bake at 350 degrees for 35 to 45 minutes.

Capecrusader also noted that she cut them into 16 pieces and has 2 a day. She said some people "make pancakes out of this mixture too, using pam in a frying pan, flip when bubbly, use sf syrup, etc" but states that she likes them best as brownies."(Note: I think they would be good made into muffins and so far they are the only thing made with beans that my Anti-Bean Daughter has actually liked...HA HA)


NOTE: I blended up some sweet maple butter for these and they were wonderful! I took some ICBINB (I cant believe its not butter), sf maple syrup, and some pumpkin pie spice and mixed til it was smooth. It was very yummy on these muffins.

Tangy Sweet Cucumber Salad (p2)

First I want to appoligize as I cant remember where I got this recipe from and I cant seem to find it again...? So to whom ever came up with this salad, THANKS! Its tangy and sweet and extreemly easy to make. It reminds me of something you'd take to a pininc as I think it resembles a coleslaw flavor (the dressing does that is). I've added a bit more cucumbers and mayo as I liked it better that way. NOTE: the dressing does get "soupy" when its been frefergerated over night so its best to eat it sooner than later.

Tangy Sweet Cucumber Salad (p2)
2 English cucumbers
1 small sweet onion
1 bell pepper (what ever color you like)
1/8 cup vinegar
4 Tbsp fat free sour cream
2 Tbsp light mayo
3 packets of Splenda

Trim ends of cucumber and dice into average size pieces. Dice the bell pepper and onion also and place all in a bowl. In a small mixing bowl add vinegar, sour cream, mayo, splenda and mix well. Pour over the diced veggies and mix well. Refregirate til chilled and Enjoy!

Chickpea Salad (p1)


I got this recipe from the blog : Once Upon A Feast -Every Kitchen Tells Its Stories
Its a really great recipe but there are a few things that I change or add when making it. Below is the recipe as I make it. For the original recipe or other good ones visit the blog link above .

Ingredients:
2 can chickpeas, rinsed and drained
1/2 cup cilantro, chopped
1/2 cup onion, finely chopped
1 red or orange bell pepper, chopped
1 to 1/2 tsp chopped garlic (from jar)
3 tbsp lime juice
2 tbsp olive oil
2 tsp cumin
Cayenne pepper and Salt, to taste

Combine all the ingredients together, mix well and let set for approximately 10 mins and then taste for seasoning (this allows the flavors to start to set in). Chill for 30 mins to an hour and serve.

Note: this keeps really well in the fridge and is so easy, colorful and flavorful!

Poor Man's Soup (p1)
This is a very basic soup that my Grandmother used to make. She grew up during the depression and when I was little she'd sometimes make dishes that she grew up eating. This is one of them.
Its so easy, inexpensive and basic. Of course you could add other seasonings and ingredients but its really not necessary as the simplicity is whats so good. When I was little sometimes my Grandma would get a veggie mix that included water chestnuts... I was hooked. Now I add the water chestnuts in as I love the texture it adds!

32oz can of tomato juice
32 oz bag of frozen baby California mix: carrots, broccoli, and cauliflower
32 oz bag of frozen veggies: lima beans, peas, diced carrots, and corn mix
16 oz water
2 cans of water chestnuts, drained
salt and pepper to taste
2 lbs hamburger meat, cooked and drained

Cook Hamburger meat and drain well. While meat is cooking add tomato juice, water, all the veggies and water chestnuts in a large stock pot and bring to a good simmer or low boil. When meat is cooked crumble it into small bits and add it to the veggies. Add salt and pepper and let sit for 10 to 15 mins. Taste and add more salt if needed. Reheat if desired and serve!

As with most soups, stews and chili's this taste even better the next day when reheated! Add some crusty bread and you got a fabulous and easy meal! ENJOY!!