Martha Stewart's Spiced Lemonade

Spiced Lemonade

Keep this hot beverage on hand for a quick warm up after shovelling the walk or allow to cool to sip in the shade.

INGREDIENTS

  • 9 cups water
  • 1 cup lemon juice
  • 2 cups orange juice
  • 2 cups sugar
  • 1 tablespoon pure vanilla extract
  • 1/8 teaspoon ground clove

DIRECTIONS

  1. Combine all the ingredients in a 4-quart saucepan. Simmer and serve, or refrigerate and reheat.

Mushroom and Potato Soup

Hello Lovely,

I know it's been forever since I've shared a recipe with you guys, do I was super excited to get back into the kitchen and share my newest obsession. I'm really loving soups right now. Today I bring you the third soup I experimented with. This is actually my favourite out of the three and I ate it the night I made it. It tastes like potato soup, nothing extravagant but not so plain that it's boring. You can use this as a base soup and add anything you want to it, like broccoli, turkey, chicken, carrots, etc. Have fun with it! Just remember that because of the potatoes, this soup is already high in starch, so be careful what you choose to add if you're trying to keep this recipe healthy. It is actually enough for 2-4 servings depending on how you eat it.

MUSHROOM AND POTATO SOUP

INGREDIENTS

  • 2 tbsp oil
  • 1 large mushroom, rinsed and finely chopped,
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 2 potatoes, peeled and diced
  • 3 cups vegetable broth
  • 1⁄4 cup cream
  • 1 cup part skim mozzarella cheese
  • salt and pepper to taste

DIRECTIONS

  1. In a large saucepan, heat oil over medium-high heat.

  2. Add leeks and celery and sauté until they begin to soften.

  3. Add garlic and sauté for another minute.

  4. Add potatoes and vegetable broth and bring to a boil.

  5. Reduce heat to low and simmer for about 30 minutes.

  6. Add cream (I used fat free lactose free milk) and cheese.

  7. Puree soup with an immersion blender or in batches in a traditional blender.

If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh black pepper.
Enjoy!

XoX


Ginger Carrot Apple Soup

Hello Lovely!

Brr! It's cold outside! I know, in the Bahamas, it's actually cold! Granted, our version of cold is like 62 degrees, but when you're used to 80-96 degree weather daily, dropping by 20 is a major culture shock! But I love it! I love bundling up on the couch in my Star Wars pyjamas and comforter with my cats. It's such a great feeling. It also felt great waking up in the morning and not having to worry about what's for lunch because I prepared lunch for three days! I made this during my soup making spree because Martha Stewart ignited a fire within me. I added the apples as an afterthought similarly to when I added the apple to the beet soup from yesterday, but this time it was just because I know apples and carrots pair well together.

CARROT GINGER SOUP

Freshly grated ginger gives this sweet carrot puree a hint of heat and flavour. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.

Freshly grated ginger gives this sweet carrot puree a hint of heat and flavour. For some crunch, add a garnish of toasted pumpkin or sunflower seeds.

INGREDIENTS

  • 2 tbsp oil
  • 2 large onions
  • 1 tsp ginger, minced
  • 6-8 carrots, diced
  • 3 cups vegetable broth
  • 1 medium red Gala apple diced
  • 1 cup pumpkin cubed and boiled
  • salt and pepper to taste

DIRECTIONS

  1. In a large saucepan, heat oil over medium-high heat.

  2. Add onions and sauté until they become translucent.

  3. Add ginger and sauté for another minute.

  4. Add carrots and vegetable broth and bring to a boil.

  5. Reduce heat to low and simmer for about 30 minutes then add apple slices.

  6. Puree soup with an immersion blender or in batches in a traditional blender.

If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
 

Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with plain yogurt and fresh pepper.
Enjoy!

XoX,


Roasted Garlic and Beet Soup

Hey Friends!

This all started because I got home early enough to watch the rerun of The Wendy Williams Show. And of course on the day I catch her, Martha Stewart is the guest. Martha just exudes a level of perfection that I don't think any human was ever meant to achieve. But because she showed colourful soups in simple drinking glasses, I felt that I couldn't be outdone (seriously, how would she know?) So after looking up her recipe and making a few tweaks, I got my supplies from the food store and got started. Can you believe I actually made three different soups in just under 2 hours? I made a roasted garlic and beet soup (even though I hate beets), potato and mushroom soup and carrot ginger soup (recipes to come later this week). 

So take THAT Martha Stewart!

Beets may take a while to roast, but their powerful healthy status makes it worth the wait. I added the apple to sweeten the taste because it was far too bitter.

Roasted Garlic and Beet Soup

INGREDIENTS

  • 1 can whole beets

  • 2 tablespoons olive oil

  • 1 teaspoon garlic & pepper seasoning

  • 1 large celery stalk, thinly sliced

  • 1 teaspoon fresh thyme leaves

  • 1 bay leaf

  • 1 medium Gala apple, diced

  • Coarse salt and pepper

  • 2 tablespoons lemon juice

DIRECTIONS

  1. Heat 2 tablespoons olive oil in a pot over medium heat. Add celery and cook, stirring, until tender, 2 to 4 minutes. Add beets and garlic, thyme, bay leaf, and 2 cups water and 1 cup vegetable broth. Season with salt and pepper.

  2. Bring to a boil, then reduce heat and simmer, 5 minutes. Discard bay leaf. Let cool slightly, then puree in a blender (with the apple) until smooth. Stir in lemon juice and adjust seasoning to taste.

Enjoy!

XoX


Chicken Scaloppini with Carrot Coulis

Hey everyone!

You may have noticed I haven’t posted a recipe in a LOOOONG time! Well that’s because I haven’t cooked in a long time, and my body did not appreciate that. My acid reflux flared up so badly I had to book an appointment with a nutritionist. I’ll give you the results of that meeting after it happens. So as a way to prep myself for the massive diet change that was about to happen, I went to the food store. I’m still in disbelief that I spent $68 on groceries that were mostly vegetables! Everything was roughly $4 or less. In fact the most expensive thing I got was asparagus weighing in at $6.44. Eating healthy is expensive, but I definitely try to do my best.

And since I now have so many goodies at my disposal, I could try a new recipe I found today in a 2003 calendar that was just laying around my office. The recipe is called Turkey Scaloppini with Carrot Coulis. I substituted the turkey with chicken breasts as I got a pack for only $3.54. I even learned what coulis means thanks to this recipe (it’s a sauce made from fruits or vegetables). I didn’t it to take so little time to make! I think I was done in about 20 or 30 minutes. So this dinner is perfect for busy people who don’t want to spend all night in the kitchen! It was so good even my step dad ate it all in one gulp when he got home from dialysis! It’s definitely filling in small amounts so don’t feel like you have to eat a lot of it. This will keep you full for the rest of the night! Perfect for lunch or dinner!

Chicken Scaloppini with Carrot Coulis

Coulis

1/8 cup chopped shallots

2 cups carrots

1 teaspoon margarine

2 tablespoons almond milk

Salt and pepper or any other seasoning (I used garlic and lemon pepper for everything)

Directions:

Spray medium skillet with nonstick spray. Heat over medium heat. Add shallots and sauté 1 minute, add carrots and sauté 3 minutes. If you’re having green vegetables like asparagus with your dish, you may sauté them during this time. Transfer carrot mixture to blender or food processor, pour in milk and margarine, and blend until smooth. Season with salt and pepper or any other seasoning of your choice.

Pound each slice of chicken breast to ¼” thickness. Spray large skillet with nonstick spray. Heat over medium heat. Sprinkle chicken with salt and pepper or any other seasoning of your choice. Saute until browned and cooked through, about 2-5 minutes each side.

Spoon carrot coulis onto plate, then arrange chicken breast slices atop coulis with asparagus or other green vegetable on the side for a well-balanced meal!

 

Seafood Margarita Alfredo

Hey hey hey!

It's Tuesday, which means we survived Monday!

You know, after completing that workout, I felt so proud of myself, that I thought I deserved a treat. At first I was going to settle for a Peanut Butter sandwich, you know for protein. But then I remembered I was worth far more than that. And since Monday's are my usual pasta for dinner days, I began to fix some pasta. I was pouring the contents of the Alfredo Knorr's Pasta Sides into the pot, when I saw the back of it. You know how these things usually come with recommendations for how to spice up the meal and make it something really interesting? Well guess what was on the back! Chicken Margarita Alfredo! Immediately I knew I had to try this. But chicken can be so over-rated. Now seafood, that's the good stuff! And I just so happened to have some in the freezer.

What I love about this meal is that not only is it a one-pot meal, but it was ready in less than 10 minutes and cost less than $10 to make! Now that's economical! Last week, I bought a bag of something called seafood combination for only $5.67 (yes I remember the price) and it did not disappoint! With real pieces of shrimp, octopus and mussels, this was worth every penny! Knorrs pasta sides are $1.89 here and tomatoes really aren't costly. While I didn't have any Basil, I did have the broad Thyme leaves that one of the teachers gave me. I toasted some bread, sprinkled it with garlic and had a delicious 5 star meal all to myself! I even had leftovers for lunch today!

So if you're looking to impress your friends by saying you're having margarita alfredo, or if you just want to treat yourself to a restaurant quality meal at home, you've got to try this recipe!

SEAFOOD MARGARITA ALFREDO

Makes 2 servings

Cook Time: Under 10 minutes

INGREDIENTS

  • 1 package Knorrs Pasta Sides Alfredo prepared according to directions
  • 1/8 cup tomato diced
  • 1/4 cup mushrooms diced
  • 1/2 cup frozen pre-cooked seafood mix
  • Basil to garnish (optional)
  • Parmesan cheese for topping (optional)
  • Two slices whole-wheat bread
  • Garlic and pepper seasoning or minced garlic

DIRECTIONS

  1. While pasta is cooking, add mushrooms and seafood mix. Remove from heat once pasta is tender.
  2. Sauce will be thin so allow for it sit for up to 5 minutes once heat is removed.
  3. Transfer your pasta to a dish. Top with tomatoes and basil. Add the parmesan cheese if you like it extra cheesy.
  4. Toast bread then spread either minced garlic or garlic and pepper seasoning on top. Use the minced garlic if you want a buttery feel, the seasoning if you like it dry.
  5. Serve and enjoy!

I hope you guys liked this recipe! Make sure to leave comments and ask questions if you decide to try the recipe. And of course, don't forget to invite your friends to subscribe to get super cool recipes and free printables!

XoX,

Olivia