pure and simple veggie soup...

I'm off The Cleanse!  Whew!
That was a challenge.  But I did it, and I felt (and still feel) GREAT!
Today, I'm on day 4 of the MAX Phase (go here to see my previous
post if you haven't a clue as to what I'm talking about),
and day 14 of the 24-Day Challenge.  I've never felt better!

I ended the 10-Day Cleanse with a loss of: 1-inch in my bust, 3 1/2-inches
in my waist, 2-inches in my hips, and 1-inch in my thighs.
I immediately ran to the mall and bought a new pair of size 8's!
I couldn't contain myself.  If I lose more, I'll just have them taken in.
But in all actuality, I'm ok with a size 8... now, if only I could tone up the flab.  ;)

As promised, here is a (not so good) photo of me on day 1 of The Challenge.

I'll try to remember to get another photo this week.

Also, as promised, here is a run down of a typical
day of eating while on the Cleanse... this was my 3rd day.
I was craving something hot and comforting for dinner, so I came up
with this veggie soup.  It's not so different from any other veggie soup,
I suppose, but to me, that night, it was the BEST THING EVER.  ;)

Day 3
Upon rising I would (and still do) drink a tall glass of chilled water.
Then, I would drink the (yummy... NOT) Fiber drink that comes with the Cleanse.
After about 30-minutes I would have a SPARK drink.  I love this stuff!

Then, it went like this...
A banana.
A glass of ice water.
About 1 cup of Low-Sodium V-8 Juice.  I guess this was my
lunch that day.  Starting on Day 4 I would have a hearty green salad
with half of a tomato and half of an avacado.  I would add about 1/2 a can
of tuna (or some days, grilled salmon) with fresh lemon juice and lots of pepper.
As an afternoon snack, I had a handful of almonds with another SPARK drink.
About an hour and a half later I had a handful of fresh baby carrots.
Ice water.
For dinner I had a 1/2 cup of hot Veggie Soup with the salad I just described above.
More ice water.
And finally, a handfull of red seedless grapes right before bed.
I found the grapes were helpful with night time sweet cravings.

Whew!  Am I glad that Cleanse is over with!

However, this Veggie Soup recipe is one that I will most definitely make again.

~Pure & Simple Veggie Soup~4 small to medium size Yukon Gold Potatoes, chopped
10 to 12 baby carrots, chopped
3 stalks of celery, chopped
1/2 medium onion, chopped
1 giant (49oz) can of Swanson Chicken Broth
1 (14oz) can of Swanson Chicken Stock
1 Tablespoon Olive Oil
1 teaspoon Kosher salt
Fresh ground pepper to taste... I like a LOT!A few dashes of garlic powder
1/2 teaspoon Seasoned Salt
1 can diced tomatoes
1 can green beans, drained and rinsed
2 medium yellow squash, sliced
2 medium zucchini, chopped
1/4 teaspoon Cayenne Pepper... or more to taste.

Place the chopped potatoes, carrots, celery and onions in a soup pot or dutch oven.
Add the chicken broth, chicken stock, olive oil, Kosher salt, pepper,
garlic powder and seasoned salt.
Place over medium-high heat, stir well and bring to a boil.
Boil for about 30-minutes, or until the potatoes are softened.
Add in the green beans, squash, zucchini and Cayenne Pepper.
Stir until blended.
Simmer over medium-low heat for about 15-minutes more.
Serve with hot fresh French bread, whole wheat bread or over whole wheat spiral pasta.

Make it a great week and enjoy this soup!
xo

drunken beef stew...

Cold?
Snowed in?
Expecting more snow?

We're expecting more snow here in Dallas in about 12 hours.
Right now you'd never guess it, seeing as how it's beautiful clear
blue skies, lots of sunshine and 50 degrees.

Last week we had a super snow storm to go right along
with all the Super Bowl extravaganza.
I didn't leave my house and school was closed for four days...
I'm not sure I'll ever recover.


Well, maybe if I make this.
Yes, this actually might save me.

It's a little labor intensive... just a little.
But oh so worth it.


*Drunken Beef Stew*

3 pounds beef stew meat
1 can/bottle of your favorite dark beer
Salt & Pepper
4 Tablespoons butter
2 cups water
32 oz beef stock
2 Tablespoons butter
Drizzle of olive oil
1 medium onion, chopped
2 Tablespoons Worcestershire sauce
2 bay leaves
1 Tablespoon sugar
1/2 teaspoon paprika
1/3 teaspoon allspice
5 whole carrots, sliced
3 stalks celery, chopped
Salt & Pepper to taste

2 Tablespoons flour
1/3 cup water

~Prep the stew meat by soaking it in beer overnight
or at least several hours.
~Drain the meat saving the liquid... set it aside.
~Pat meat dry.
~In a skillet, sear stew meat in two batches using butter,
oil, salt and pepper.
~After meat is seared, transfer to a dutch oven or big pot.
~Using the saved liquid, add 2 cups of water and pour over meat.
~Pour in the beef stock
~Turn heat on to medium-high.
~Add sugar, paprika and allspice. Stir well.
~Bring to a boil.
~Cover, lower heat to medium-low... more on the low side.
~Simmer for 2 - 3 hours. May need to add a little
more water, beef stock or broth at this point.
~Add carrots and celery, cover and simmer for about another hour.
~Make a roux with flour and water if needed to thicken.
~Salt and pepper to taste.
~Serve over your favorite mashed potatoes... mine are roasted garlic.

Comfort yourself and stay warm,
rolo

an old favorite...

My oldest homegirl is in the hood!
She brought her little family down from
my old home town of, Muncie, Indiana for
some warmth and sunshine.

Pretty much as soon as they arrived and all the family and
extended family got together, someone got the bug.
*Cuss* at the bug. The bug is from the devil.
One by one it has infected and brought them to their knees...
even my poor little baby boy. It seemed to strike at the babies first.
*Cuss* at the bug. The bug is from the devil.

In between rotating in and out of the bathroom, we have
managed to have a little fun. Here's my granddaughter, Avah
at the Fort Worth Stockyards. She's a lil' miss sassy pants.
But that's ok... just look at that face.


Here's baby Gavin. He's only 3 months old.
He's the sweetest, most laid back little man
I've ever met... except when you mess with feeding time.

I have a point here... I was going to tell you something other
than about my family. However, I could talk about them all day.
They make me happy.

Oh, I know... "an old favorite".
Although my homegirl, Megan is an old favorite, she's not
what I wanted to tell you about.
No, my second favorite thing to talk about is... FOOD!

With the bug still lingering about, and since we're full blown
into the winter season (even though it's 50 degrees and sunny
here in big D... sorry to my Hoosier friends and family), I thought
I'd make an old favorite for dinner tonight
and wanted to remind you how easy and yummy it is.


*Chicken Tortilla Soup*

1 rotisserie chicken, chicken removed
3 to 4 cans chicken broth
1 can cream of chicken
1 can of Original Rotel
1 can diced tomatoes
1 can black beans, drained and rinsed
Tortilla chips
Mexican blend shredded cheese
Sour cream... optional

~Combine the first six ingredients in a medium-large pot,
over medium-high heat. Stir to combine.
~Bring to a simmer. Cook for about 10 to 15 minutes.
~Serve with the tortilla chips and cheese (and sour cream) sprinkled on top.

Enjoy friends.
Stay warm and stay away from the bug.
It's the devil.
rolo

tex-mex beer chili...

*slurp*, *slurrrrrrp*
Oh, hello... please excuse me while I lick my bowl.
I'm sorry.
I just can't help myself.
This stuff ranks up there with finger-lickin' good.

By the way, Happy New Year!


Here, I served it over homemade tamales.
My good friend, Amy, hand made tamales
over the New Year holiday and brought me some.
My, oh my were they yummy... she came later and
we made them together at my casa. More on that later.

Today I want to share this chili.
I want you to make this chili.
And I want you to slurp your bowl.

So, I'll stop talking now and tell you how to make it.
It's super easy...

~Tex-Mex Beer Chili~

2 lbs ground beef
1 can black beans, drained
1 can diced tomatoes
1 (8 oz) can tomato sauce
1/2 cup water
1 can Shiner Bock beer... or your favorite
2 Tablespoons chili powder
1 tsp oregano
1/4 tsp cayenne pepper, or more
1 tsp salt, to taste
1 small onion, chopped and sauteed
in butter until golden and soft
2 cloves of garlic, chopped and sauteed
with the onion.

~Cook ground beef in skillet... while cooking use a potato masher
to break apart the beef for a finer texture. Drain.
~Mix beef in a large pot with the black beans, tomatoes,
tomato sauce, water, and beer.
~Cook on med-high heat for about 5 minutes, stirring a couple of times.
~Add the chili powder, oregano, cayenne pepper (remember, you can more
if you like it fire breathing hot) and salt. Stir.
~Bring to a simmer and cook about 10 minutes.
~Add the sauteed onion and garlic.
~Simmer for about 20 minutes.

Serve it with crackers or cornbread.
Serve it over hot dogs or tamales.
I don't care how you serve it...
I just want you to make it and eat it!

Now, if you'll excuse me, I've got a bowl to finish slurping.
rolo

roasted red pepper tomato bisque...

We went back to school this week.
Will you just look at my homegirl...
She started high school this year.
She's not a baby anymore. *sniff*
Where does the time go?


And take a look at my handsome boys...
A sophomore, a toddler, and a senior.
May the force be with me this year.

So, now that we're back on a schedule,
I was forced to dust off my stove.
Although, in my opinion, it's still too hot to cook.
But heck, what's my opinion around here anyway...
my homies demand my home cooked meals.


This is a perfect soup to serve your kiddos after a long day
of school... it pairs nicely with a grilled sandwich.

Let's make it...


First, you'll need to dice up a small onion and several cloves of garlic.


Fire up your stove.

Drizzle a little olive oil...

and melt a couple tablespoons of butter.

Then toss in your onions and garlic.
*So sorry, forgot to take a photo of that step.

Be sure to salt and


pepper according to taste.

Now, while the onions and garlic are sauteing,
grab a jar of roasted peppers... red preferably.

And chop 'em up.
I only used about half the jar... which measured about 1/2 cup.

After the onions and garlic are cooked, grab your blender
or food processor and toss them in with the chopped peppers.

Pour in 1 cup of chicken stock.


And blend... or puree.

Now grab a can of diced tomatoes and pour them into a pot.

Add in the blended roasted pepper mixture.
Turn your heat to a medium-low.
Then, give it a nice stir.

Add in a can and half of tomato puree.

Sprinkle in about a 1/2 teaspoon of dried basil.

Now comes the good part. *grin*
Pour in 3/4 cup heavy cream... yum.


Stir well.
Now, give it a little taste.
Add in more salt and pepper to taste.
Heat thoroughly for about 5 to 10 minutes.

While your soup is heating, whip up some grilled cheese sandwiches.

Aren't mine the cutest? We have a thing for Mickey Mouse over here.

Just a little thing...

It's really no big deal. *giggle*

But seriously, you've got to make this soup.


It'll make you smile.


~Roasted Red Pepper Tomato Bisque~

1 small onion, diced
3 to 4 garlic cloves, diced
Olive Oil
2 tablespoon butter
Salt & Pepper
1/2 cup roasted red peppers, chopped
1 cup chicken stock
1 can petite diced tomatoes
1 1/2 cans tomato puree
1/2 teaspoon dried basil
3/4 cup heavy cream


~Heat the olive oil and butter in a pan.
~Saute the onions and garlic for about 5 minutes until translucent.
~Salt and pepper to taste.
~Blend the cooked onions and garlic, roasted red peppers,
and chicken stock in a blender or food processor until blended.
~Heat the diced tomatoes in a pot.
~Stir in the blended roasted pepper mixture.
~Add the tomato puree. Stir.
~Sprinkle in the dried basil.
~Pour in the cream. Stir.
~Taste and add more salt and pepper to taste.
~Serve with a grilled cheese sandwich.
~Smile.

Much love,

rolo

italian meatball soup...

I'm not gonna say much about this soup, except this...
You need it in your life!

Trust me!

It's hearty, flavorful, comforting, and it will warm your soul! No joke.

So, lets make it!

First, you need to mince up 4 tablespoons of fresh Italian Parsley.
Regular parsley will work just fine too.
Measure out 1 teaspoon of Peppercorn's.
And grab a couple of Bay Leaves... 2 to 3 depending on their size.


Cut a square of cheesecloth.

Place the parsley, peppercorn
and bay leaves on the cheesecloth.


And tie it up in a cute little bundle.


Next, get some heat going under your pot.

Pour in 7 cups beef stock.
And 2 cups (1 can) beef broth.


Add 2 cups water... I realize this photo only measures 1 1/2 cup,
but I added more after I snapped it.

What can I say, I was distracted by a certain toddler.



Add 1/2 tsp. salt.

Please don't pay attention to my un-manicured hands... to bad
I can't measure with my toes because I just got a pedicure
and my tootsies are looking pretty good, if I do say so myself.


2 Tablespoon tomato paste...


And your cute little herb/spice bundle.

Give it a good stir and bring it to a boil.

After it's boiling, turn your heat down a bit and let it simmer
for about 30 minutes.

This is going to make your house smell wonderful.

Now, go ahead and pour yourself a nice glass of red...
because you deserve it by golly!

Then grab your cutting board and knife...
We're gonna do some choppin' baby!

Chop up half of an onion (I used yellow)... you can certainly
use more if your family loves onions. But remember, I'm
married to a guy who's not a big fan... "it's a texture thing".

Chop up about 4 cloves of garlic...
use more if you love, love, love the stuff!

Chop up about 3/4 cup carrots and 3/4 cup celery.

And about 1 cup potato...
I told ya we were gonna do some choppin'!

Whew! Now have a sip of your red stuff and inhale the goodness...
because right about now your mouth should be watering.

Now, put all the chopped veggies and garlic in your
simmering pot, and give it a good stir.

Bring it back to a boil and let it simmer for about another 30 minutes.
Just until the veggies are fork tender.

While the veggies are simmering go ahead and chop
up about 1 to 1 1/2 cups cabbage.

OK friends, here's where *I* cheated. The original recipe called
for homemade Italian meatballs... but who has time for THAT?
Well I, most days, don't... especially with all the choppin' this
soup calls for. So, I just picked up a bag of pre-made meatballs
and called it day!

OK... so now, we're gonna remove the little herb bundle
and toss it out. It did its job, and now it's old and tired.
The goodness it left behind, our taste buds will rejoice!

After the veggies are tender, throw in your chopped cabbage
and about half the bag of Italian pre-made meatballs...
more if you want more!

Now let everything meet and greet, simmer, and
get all happy for about 10 to 15 minutes.

Go ahead and light a candle, and have a few more sips of your red stuff.
It's the right thing to do on a cold winter night.


Ahhhhhhhh... smells heavenly.

Sprinkle some grated Parmesan and minced parsley over the top.

Serve with crusty Italian bread.

YUM!

Italian Meatball Soup

7 c. beef stock
2 c. beef broth
2 c. water
1/2 tsp. salt
2 T tomato paste
3/4 c. onion, chopped
4 cloves garlic, chopped
3/4 c. celery, chopped
3/4 c. carrots, chopped
1 c. potato, chopped
1 to 1 1/2 c. cabbage, chopped
About 20 to 30 meatballs
Parmesan Cheese, grated... to serve

Tied in a cheesecloth:
4 T fresh minced Italian parsley
2 to 3 bay leaves
1 tsp. peppercorn

Bring beef stock, beef broth, water, salt, tomato paste, and herb
bundle to a boil. Reduce heat and simmer for about 30 minutes.

Add the onions, garlic, carrots, celery, and potato's and simmer for
another 30 to 40 minutes... or until the veggies are fork tender.

Remove the herb/spice bundle. Discard.

Add in the cabbage and meatballs and simmer for 10 to 15 minutes.

Serve with grated Parmesan and minced parsley over top.


Enjoy!
xo