Monday, November 30, 2015

Homemade Chicken & Veggie Detox Soup

Happy Monday food lovers!!!

I hope you all enjoyed your long Thanksgiving break and it was full of great food & company! 

Today is the first official day back from break and let me tell you...Everything I've eaten these past four days have definitely caught up to me. 

Thankfully I had some time today to put together a cure for my body after eating one too many servings of pumpkin pie...


Chicken & Veggie Detox Soup




This recipe is very simple and easy to make! Once everything is prepped you can cook and let simmer while you go about your day and enjoy later. I have plenty of leftovers for the week and I'm excited to get back on track before another holiday full of food wins over my temptations!

My favorite part was only adding 1 teaspoon of salt and not needing anymore! 
All the flavors combined plus the broth didn't require additional sodium to the soup. I also didn't use any oil in this recipe, I cooked my veggies in the beginning with just water, and my chicken was cooked in lemon water!


Let's Get Cookin'

Ingredients:

- 2 Pounds of boneless chicken, breast preferred, raw or cooked

- 2 Cans of College Inn Low Sodium Broth (4 Cups of Chicken Broth)
Keep an additional can if needed in Step #7

- 1 Sweet Onion, diced

- 2 Cups of Celery, diced

- 2 Cups of Carrots, diced

- 2 Red Potatoes, diced (Each Potato was about the size of my palm)

- 1 Head of Cabbage

- 1 Bunch of Raw Kale

- 1 28oz Can of Crushed Tomatoes (My can was mixed with Basil)

- 1 14oz Can of Diced Tomatoes (No salt added)

- 2 Whole Lemons

- 3 Teaspoons of Minced Garlic

- 2 Bay Leaves

- 3 Tablespoons of Oregano

- 3 Tablespoons of Parsley

- 2 Tablespoons of Cumin

- 3-5 Teaspoons of Black Pepper (or to taste)

- 1 Teaspoon of Basil

- 1 Teaspoon of Ground Ginger

- 1 Teaspoon of Thyme

- 1 Teaspoon of Sage

- 1 Teaspoon of Paprika

- 1 Teaspoon Salt 


Step 1

Take a large pot and place it on your stove.

Dice your onion, carrots, and celery. Add these to the pot with 1 Cup of Water, NOT OIL, turn on medium/medium high heat. Add your garlic and some black pepper.
Stir periodically while you dice your potatoes and then add them to the pot. 

Onion, Carrots, Celery, Potatoes cooking in water!

Step 2

Next, add in 1 can of chicken broth, (College Inn contains 2 cups of broth in each can).

Then take your head of cabbage and start cutting and dicing pieces to add to the pot.
As you add pieces to the pot, stir them in and place a lid on the pot to let the cabbage melt in the heat while you cut more pieces. 

Add in another can of College Inn broth when you finish with your cabbage.

Veggies and Cabbage being added to the pot!

Step 3

Take your bunch of kale and do the same exact thing you did for your cabbage.

Cut it up, add pieces at a time to the pot, stir and place the lid on for the heat to melt the kale in the soup.

Once all the kale is added, add the crushed tomatoes and diced tomatoes to the pot.

Veggies, Cabbage, Kale, Crushed Tomatoes & Diced Tomatoes
All added and simmering together!

Step 4

As soon as everything is added, it may seem very thick but DO NOT WORRY!!!! Once you let things simmer and cook the cabbage and kale longer, they will continue to decrease in size and your broth will become more thin as it cooks.

Next, place all the spices in the pot. This includes: Bay Leaves, Parsley, Cumin, Ground Ginger, Oregano, Basil, Thyme, Sage, Paprika, and more Black Pepper. Save your extra salt until the end once you taste test it and are about to serve. You want to wait until the end to make sure you need the extra sodium for taste. 

Take 1 of your lemons and cut them in half. Squeeze the juice out of 1 lemon into the pot. Take the other half of lemon and cut it up into small pieces and place in pot to simmer with the flavors. 

Step 5

While your soup is cooking/simmering, it's time to cook your chicken!
NOTE: If you are using already cooked chicken, prepare them into diced pieces or shredded and then stir them into your pot.

To cook your chicken, we are once again not going to use oil! 

Place the chicken pieces in a pan on your stove. Add about 1/3 Cup of water or just enough to fully cover the bottom of your pan. Add in lemon juice to the pan, and turn on the heat. 
Sprinkle seasonings on the chicken, I used Black Pepper, some Oregano, Parsley, and Basil. 


Cooking the Chicken with Lemon water!

Step 6

I let my chicken cook a little less than halfway, and then I removed the chicken from the pan. I shredded and diced it and placed it in the pot to continue cooking with the heat raised a little bit more. 

Step 7

I checked on my soup and tasted to add more flavors if necessary. 
I added more Black Pepper, Cumin, and Oregano.
Add in your 1 Teaspoon of Salt if necessary. 

I also found my broth to be a little more thick than I preferred so I added that third can of College Inn Chicken Broth and also 1 Cup of water and that worked perfectly!

I continued to let everything simmer for another 15 minutes until I found everything cooked well together. You can simmer longer if desired!

Simmering all together!

Once everything is completed, remove bay leaves, serve into bowls and enjoy!

As a compliment, I had shredded pieces of Pita bread on the side for dipping into the juices!

ALSO adding some Red Pepper Flakes was amazing and is something I am highly recommending you do once you are ready to eat! (I didn't add the red pepper flakes to my pot because my sister does not like spicy foods).


All ready to go with added Red Pepper Flakes!



Well that's all I have for today!

Please let me know if any of you make this soup! It was very delicious, fresh, and cleansing.
The broth was flavored perfectly and the ingredients all went great together. 

A perfect way to get back on track because before I know it, holiday baking will take over my kitchen!

Leave a comment or any suggestion you have for my next dish!

Thanks for stopping by! xo

Tuesday, November 10, 2015

Homemade Chicken Noodle Soup

Hello everyone!

It has been awhile since my last real post, my apologies for that! School and work has been consuming most of my time. 
For those who follow my Instagram account I had posted about a week ago an easy Slutty Brownie recipe which was to die for. Cookie dough, Oreos, and Brownies all baked together, YUM! You can find this by searching fabulous_foodie_ on Instagram!

Today I wanted to share with you a recipe I had done for the first time yesterday!

As the cold hits New England more and more this month, I've noticed the sniffles and colds in people start to increase around me. What is the best thing to eat when you are feeling sick?


Chicken Noodle Soup





What I love about this recipe is how simple and easy it is to make! 

My twist on the broth and ingredients differ from the traditional canned versions you typically find. I added more spices, more ingredients, to add flavor and to make my broth feel clean and full of herbs to help you get back on your feet!

Let's Get Cookin'

Let me start off by recommending a great product I find while grocery shopping!


This brand makes regular chicken broth but also makes fat free/lower sodium! I find it at Market Basket.

These cans are very affordable, I think they are the same price as the regular broth! The taste when using these while cooking is amazing! You can't even tell you are using a product with less sodium or fat, it still adds great flavor.

Each can has 2 Cups of broth in it. The fat free & lower sodium is healthier and you can always add more salt while cooking but it's always harder to take away once you add salt. 
PLUS you don't want to eat something that could dehydrate you while on the road to recovery.

Each Can only contains 450mg of sodium which is low for broth and definitely worth the switch!!!!

Ingredients:

- 8 Cups of low sodium Chicken Broth (This is 4 cans of College Inn)

- Once the Chicken Broth goes in, take your empty can and fill it with water 2 times and add this to the broth as well. 

- 1 Cup of peeled and chopped carrots (I used baby carrots)

- 1 Cup of chopped celery

- 1 Cup of peeled and chopped sweet onion

- 2 Cloves of chopped garlic or 3 teaspoons of minced garlic (from a jar)

- 2 Cups of shredded or diced Chicken (I used raw but you can used pre-cooked)

- About 12 ounces of wide Egg Noodles, or selected choice of pasta

- Juice of half a lemon, 2 lemon slices from the other half needed

- 2 Bay Leaves

- 3-4 Tablespoons of Parsley (either dried or freshly chopped)

- 2-3 Teaspoons of Black Pepper

- 2 Teaspoons of dried Oregano

- 2 Teaspoons of Thyme

- 1 Teaspoon of Cumin

- 1/2 Teaspoon of Ground Ginger

- 1/2 Teaspoon of Rosemary

- 1/2 Teaspoon of Sage 

- Salt to taste if needed

Step 1

Take a large pot for your soup, add some olive oil to the bottom of the pan, start up heat medium-high.

Add your onion, carrot, celery, and garlic to the pot. Stir in heat for about 7-8 minutes or until your veggies begin to soften. 

Next add some additional Black pepper, Oregano, and a small amount of Thyme to the veggies. These are not included in the ingredients list, add some to give flavors to your veggies as they cook. 

All the veggies cooking!

Step 2

Add your diced raw chicken to the pot and stir until it is mostly cooked through all the way. 
If you are using pre-cooked chicken, stir together for about 1 minute so you don't overcook your chicken. 

Step 3

Add your Chicken Broth, Water, and everything on the ingredients list from Bay Leaves to Sage. Don't add your additional salt yet. Let everything boil for about 5 minutes until your vegetables are ALMOST at desired tenderness. Then adjust to a simmer. 

The pot as it boils!

Step 4

Add your lemon juice and 2 Lemon slices to simmer in with the pot.

Next, add your noodles. Cover the pot and let simmer with all the flavors and while your noodles cook for about 10 minutes. 
After 10 minutes, you want to get a good taste of your broth. Add salt if needed but you don't want to add more than 2-3 Teaspoons of additional sodium. 

Also get a bite of your chicken, veggies, noodles, etc. Make sure everything is cooked to your liking. If you feel like you need it to simmer more, please do for no more than 10 additional minutes or so. You don't want your pasta to be too mushy! 

Step 5

Remove Bay Leaves and Lemon Slices, ta da!!!!


You now have quick and easy Chicken Noodle Soup to help you recover, freeze for when you need it, or to serve to a family member or friend who needs a pick-me-up!! 

What are some of your favorite things to eat or drink when you are sick?? 
Comment in the box below!

Let me know if any of you decide to make this and how it comes out!

Thanks for stopping by! xo



Monday, October 26, 2015

Quick n' Easy Pumpkin Seeds

Happy Monday to you all!

With Halloween just around the corner it's the perfect time to be doing all things fall before November comes along!

Last week I took out my pumpkins, carved them, ate Pillsbury ready-made Halloween cookies, watched Hocus Pocus, made my Halloween costume, so I guess you could say I've been pretty fall-ish.

I could've made my own cookies but...
These are way too good

Also for the record, my pumpkin carving skills could have been better...

Expectation...
...Reality
















But anyway!

For all of you carving pumpkins this week, I have created this recipe for you to also make something yummy. Here is my recipe for Quick n' Easy Pumpkin Seeds!


Quick n' Easy Pumpkin Seeds

I love using different types of spices and flavors to combine and really create something delicious in every bite. If you want to use less or more of some of these spices, be my guest! Cooking is all about trying new things and adjusting them to your preference! 

Ingredients: Per 1 Cup of Pumpkin Seeds

- 1 and 1/2 Teaspoons of Olive Oil

- 1/2 Teaspoon of Garlic Powder

- 1/2 Teaspoon of Cayenne Red Pepper

- 1/4 Teaspoon of Sea Salt

- 1/4 Teaspoon of Paprika 

- Some Black Pepper

Step 1

Preheat Oven to 325 degrees F.

Place seeds in a bowl.

Mix together all ingredients, adding spices, more or less, as desired. 


Step 2

Place tin foil on a baking tray, spread out seeds on tray.

Bake in total for about 30 minutes. Every 5-7 minutes flip and stir your seeds on tray

At the end of the 30 minutes, test out a few seeds to make sure they are cooked enough.

Remove and enjoy!!



These had the perfect mixture of spices and were baked to add some crunch to every bite! Very delicious, and I made my more spicy for preference :)


Do you use your pumpkins for any other kind of cooking or baking? Leave a comment if you do!

Let me know if any of you decide to make these seeds!! 

Enjoy! Thanks for stopping by xo :)




Thursday, October 15, 2015

Spicing Things Up

Hello Food Lovers!!

Today's blog post is something I think most of you will enjoy. 

We love all food, right? Take a second and think about what you love most about food.

...
...
...
...

Great! Okay, I could just sit here and talk about what I love most about food to answer the question, but instead I decided to survey 18 people, a decent handful, and see what kind of responses I would get! 

"In a few sentences, tell me what do you love most about food?"

The 2nd most popular response: 50% of everyone I asked mentioned how they love food because it brings people and family together. 

"I love food because it brings joy, relief, and people together." L.B.

"The simple act of sitting and enjoying it together makes all the measuring, chopping, stirring, (and even cleaning up afterwards), well worth it." J.K.

"Families spend quality time cooking traditional dishes. Some of my best memories with my mom and grandma center around cooking food for our family." A.T.


The response that came in 3rd at 45% was the variety of food. Healthy options and feel-good food as well as cultures and choices of food. 

"I love that it provides energy for my body. It helps my body function properly by maintaining cell structure and tissue maintenance. It makes me feel better in times of stress or when emotions are out of control." T.T.

"I love how I can enjoy "healthy" food as much as I love junk food!" J.B.


4th place was 28% of the people mentioned texture, scent, or any other physical sense as their favorite part of food. 

"The texture of the food is a big deal for me, like coconuts for example. Shaved coconut, absolutely not! But coconut oil...you've got a winner." J.A. 

"I love the taste and scent, especially the scent of cooking it." M.O-T.


The Top Response

About 80% of everyone I asked said their favorite part was FLAVOR.

"What I love most about food is how diverse different combinations of ingredients can create such a delicious dish. It teleports my mind to another world with so many exotic flavors to choose from." P.P.

"I love to taste and appreciate the complexity of flavor. It's like writing a song. You can have a really nice melody on a guitar, but if you have it accompanied by a Bass, Drums, and Vocals then it becomes something really grand." G.D.

Flavor is HUGE!

The best part about cooking and learning how to cook is finding what combinations of spices and food go best together. This can turn anything plain or bland and make it incredible. 

We all use salt, black pepper, and garlic almost every time we cook, but in this blog post I want to emphasize some different spices you may have heard of.
This will show you how you can add something additional every time you cook! And really bring out flavors and combinations to make your dishes stand out. 

Spicing Things Up!

Hot! Hot! Hot!

"I love spicy food, the spicier the better!" M.T.

Adding some heat to your dishes isn't always a bad thing! Some people love spicy, and others won't even try a mild dish. 
If you are cooking and are looking to add some hot spice to your dish, here's some suggestions:

- Red Pepper Flakes - 
Less is more, can be quite hot! Add a little at a time and taste for preference. 

- Cayenne Pepper -
Dried and ground red chili peppers. Adds a sweet heat to foods. 

Where to use them:
Pasta
Stir Fry
Soups, Chilis
Sauces
Roasted Veggies or Nuts

Red Pepper Flakes-
Added to the top of my pasta dish
Recipe: Click Here

Sweet Like Candy to My Soul

These next few are perfect when making anything usually sweet and sometimes savory!

- Cinnamon -
Usually ground. Many health benefits, great when baking!

- Nutmeg - 
Compliments cinnamon well. These two work great together. 

Where to use them:
Sweet Potato toppings
Oatmeal, Pancakes
Plain Rice
Hot Apple Cider (Cinnamon Sticks)
When using Pumpkins or Apples
Butternut or Acorn Squash

Cinnamon & Nutmeg
The main flavors in the crust and layers of my Apple Pie Bread
Recipe: Click Here

Another Red Spice

- Paprika -
From the Chili pepper family. Used a lot in Hungarian, Indian, and Southern cuisine.

Where to use it:
Hummus
Stews
Pasta Sauce
Potato Salad
Chilis, Soups
Roasted Nuts or Seeds
Meat - Barbecued 
As garnish

Paprika
I mixed some paprika in my homemade hummus
Also garnished some on top

 As Told By...

- Ginger -
Used a lot in Asian dishes or desserts! Compliments sesame really well.
 Can be used in a lot of things, good health benefits.

Where to use it:
Ginger cookies/Ginger snaps/Molasses cookies
Asian noodles, ginger chicken, stir fry, etc.
Ginger Tea
Gingerbread
Ginger Sauce
Asian-style coleslaw
Seasoning on seafood or meat

Ginger
Seasoned my homemade Lo-Mein noodles
Also used a ginger sauce

For All You Chipotle Lovers

- Cumin -
Adds an Earthy flavor. Used a lot in Mexican and Spanish dishes. 
Common in Middle East and also Indian.

Where to use it:
Guacamole, Salsa
Chilis, Soups, Stews
Meat or Seafood seasoning
Hummus
Pasta, Pasta Sauces
Seasoned Rice
Stir-fry

Cumin
Used to season my Veggie Stuffed Peppers


"Love Grows (Where my Rosemary Goes)"

- Rosemary -
Strong Piney flavor. Usually stands out in dishes. Popular with Mediterranean or Italian dishes.

Where to use it:
Beans
Eggs
Potatoes (especially roasted)
Crusts for seafood, meat
Chicken
Stir fry
Good for meat marinade
Pasta, Sauces

Rosemary
Used when cooking my chicken-veggie stir fry


Got Herbs?

These next two choices are great for flavor and come in dried seasoning. 
Or you can buy them fresh!

- Basil -
Very popular in Italian and Asian cuisine. 
In my opinion, you can add basil to almost anything. 

Where to use it:
Pestos, Sauces
With Tomatoes, Mozzarella, Balsamic (Caprese)
Pasta
Pizzas
Salads
Sandwiches
Veggies, Meat or Seafood seasoning



Dried Basil Flakes
Used to garnish and season my homemade Pizza
Fresh Basil
Used in my Tomato-Basil Bruschetta





















- Cilantro -
Used a lot in Mexican, Latin America, and Caribbean dishes.

Where to use it:
Soups
Salsas
Seafood (Shrimp, Salmon)
Noodle Bowls
With Avocado, compliments Lime
Pestos
Meats


Cilantro
Used in my homemade Mexican Chicken Lime Soup!
Extra for garnish

Cilantro
Also used in my Shrimp Taco Salad!
It seasoned my Shrimp and was also used in the cilantro-lime dressing
Recipe: Click Here

Well that's all I have for you today!
I know there are plenty more spices and herbs out there.
When cooking, try to add something new or extra to your dish! 
EXPERIMENT!!!  
A little never hurts and you can always add more if you love the way it tastes!

Also don't be afraid to add more spice beyond what a recipe tells you. 
Sometimes the added extra makes your dish stand out!

PS: Thank you to those who answered my survey! Each response was great and very helpful!


Leave a comment or suggestion, what are some of your favorite cooking flavors?
Do you use spices, which are your most commonly used?

Enjoy the rest of your week, thanks for stopping by! XO





Wednesday, October 7, 2015

An Apple a Day... Bread & Bonus Recipe

Hello food lovers!

I hope you are all enjoying your Wednesday! Few more days until the weekend! :)

I am excited to bring to you the third and final recipe for An Apple a Day!

PS: There is also a bonus recipe at the end :)

An Apple a Day #3 Apple Pie Bread

 

Is anyone sick of apple pie yet?

I hope not! Because this bread definitely adds a flavor twist with the moist texture and apple spices. The cinnamon and nutmeg really stand out on top as the crust and also in the middle layer. The apples were baked perfectly in between each layer I created, and this bread only lasted a day in my house!

Here is the recipe:

Let's Get Cookin'

Ingredients: (This bread was baked in a 9 x 5-inch loaf pan). 

I try my best to be Milk-free when possible! 
I changed a few ingredients when I made this.

- 1 Large apple of choice (I used honeycrisp)

- 2 Eggs

- 1 and 1/2 Cups of all-purpose Flour

- 1/3 Cup of brown sugar

- 1/2 Cup of butter softened, (I used coconut oil from the brand Melt)

- 2/3 Cup of granulated sugar

- 1 Teaspoon of Cinnamon

- 1 and 1/2 Teaspoons of Vanilla extract 

- 1 and 3/4 Teaspoons of Baking Powder

- 1/2 Cup of Milk (I used Rice milk, enriched with vanilla from the brand Rice Dream)

- Dash of Nutmeg

Step 1

Mix your brown sugar, cinnamon, and nutmeg in a small bowl. 
Get rid of as many clumps as possible from your brown sugar when mixing.
Set this aside. This will be needed later.

Brown Sugar, Cinnamon, and Nutmeg

Step 2

Use an electric mixer and mix together your softened butter and granulated sugar.
Do this until it is soft and creamy.
Beat in eggs 1 at a time, until incorporated.
Add in vanilla and mix well.

Step 3

Mix together your flour and baking powder. To save wasting a bowl, I measured my flour in a large measuring cup and then added baking powder to that cup and mixed together. 

You will then add this flour-mixture into your electric mixer, little by little.
Use a rubber spatula or spoon to incorporate the sides and make sure everything is mixed well.
Next, add your milk and mix well!

The mixer goes 'round and 'round

Step 4

Grease and add some flour to your loaf pan, 
and by now your oven should be set to 350 degrees F.

Take your choice of apple, peel, core, and dice! Set aside.

Step 5

Pour half of your batter into your loaf pan.
Next, add half of your diced apple to the mixture.
Do not mix, just sprinkle on top of the batter!!

Lightly push/pat the apples into the batter

Half of the batter and half of the apples on top!

Next, sprinkle half of your brown sugar spice mixture right on top of the apples!

Added the sugar-spice mixture on top!

Once that is complete, pour the rest of your batter on top of the spices, followed by the remainder of the apples. On top of that, place the remainder of your sugar-spice mixture.

More batter + apples + sugar/spices
Lightly pat down apples from the top into the mixture.

Step 6

Bake at 350 degrees F for 30 minutes.
Insert a toothpick in the center and if it doesn't come out clean, add more time.
(Mine took an extra 15 minutes to complete).

If you notice the top is becoming too brown, cover the top loosely with tin foil and continue baking until the inside is finished! :) 

Remove from the oven and enjoy!

Fresh out of the oven!

The layers blend perfectly

A corner/side view!


BUT WAIT...

Along with making this bread, I also had extra apples to make Apple Sauce!!!

SO as a bonus, here is my very easy and delicious recipe for apple sauce :)
Perfect to use with leftover apples and a complimenting fall side dish. 
(Thanksgiving is next month, hint hint).

Apple Sauce Recipe




Ingredients:
- I used 7 apples, but add more if possible!
Have these peeled, cored, and chopped up!

- 1 Cup of either water, apple juice OR apple cider

- 1-2 Tablespoons of lemon juice (or the juice squeezed from 1 lemon)

- 1/2 Cup of brown sugar

- Cinnamon and Nutmeg for flavor!

Step 1

Prepare apples and put them into a pot large enough to fit all of them

Pour in your cup of liquid! I used water but you can use apple juice or apple cider instead.

Add in lemon juice.

Add sugar and spices!

Apples with water, lemon juice, brown sugar, cinnamon, & nutmeg
Ready to cook!



Step 2

Turn the heat to medium-high heat. Place a cover on top and stir every few minutes for 25 minutes.

After they have been cooking for 25 minutes and your apples become softer, use a potato masher to smash apples and continue mixing.

Still cooking, getting mashed!

Step 3

Let your apples continue to cook for about 10 minutes, stirring and mashing every few minutes. 

Once you feel they are mashed up enough to your preference and cooked well, they are done!

Enjoy either warm or cold :)

So yummy!

The flavors in both recipes were amazing! 
Each really reminded me of Fall, apple picking, and the season.

I hope you all take advantage of using these recipes with any extra apples you have, and of course let me know if you decide to make any of them!

What is your favorite apple recipe to enjoy in October?
Leave a comment or suggestion!!

Thanks for stopping by xo