minestrone pasta salad

This has all of the components of minestrone soup but in a nice cold pasta salad format.  I started with soaking my red kidney beans overnight and cooking them this morning.  Dried, soaked and cooked beans taste so much better than canned.  Plus they are more nutritious and less expensive.  WIN, WIN! 

This pasta salad will travel well to picnics because there is no mayonnaise.  And balanced with legumes and veggies, it is a well rounded side dish or meal on its own.

~minestrone pasta salad~  (recipe)



open-faced tomato sandwiches with herbs and creamy tofu spread

Have you ever said, "This tastes so good, I could eat this every day?" 

I just had one of those moments.

  This open-faced sandwich is so flavorful and screams summer freshness.  The spread is tofu blended with lemon juice and olive oil and could not be any more smooth and delicious!  It's a cross between tasting like hummus and cheese.  The herbs go together in perfect harmony: chives, cilantro, basil and flat leaf Italian parsley.

I will be eating this again and again.  It is JUST TOO GOOD!
(Mom -- you would love this and never even miss the mozzarella.)

~open-faced tomato sandwiches with herbs and creamy tofu spread~ (recipe)

chicken chunks on a stick

This quick and tasty lunch reminds me of the chicken at Snuffer's.  If you have had it, you know what I mean.  The marinade keeps this chicken juicy, even after the high heat broil.  Nothing dry about this at all.  The possibilities are endless on how to serve it.  We just ate it like this, kinda fun, right off the skewer.  And we dipped it in a little honey mustard as well.

~chicken chunks on a stick~  (recipe)

double-dipped challah french toast with warm poached orange syrup

I haven't made French toast in quite awhile and never have I made it with challah bread.  This makes all the difference.  The challah soaked up the eggs and cream, but still stayed light and airy.  The warm orange syrup was decadent with sectioned oranges and golden raisins.  I almost thought I was eating dessert.  My idea of French toast will never be the same.  Thick...golden...fluffy...mmmm....

~double-dipped challah french toast~ (recipe)

~warm poached orange syrup~

2 c. pure maple syrup

4 oranges, peeled & sectioned

zest of 1 small lemon

1/2 c. golden raisins

Warm the syrup in a saucepan over low heat.  Add orange sections, lemon zest, and raisins.  Simmer for 3 minutes.

classic blt

I call this the Classic BLT, but then I might just be misleading you.  I have healthified every ingredient, so, errr, it's not really classic anymore.

Here's the breakdown:

romaine lettuce --  rich in vitamin A (carotenoid, beta-carotene), vitamin K, folate, vitamin C, manganese, chromium, and fiber

tomato -- organically grown straight from our backyard

light mayonnaise made with olive oil

uncured nitrate and nitrite free bacon

sprouted bread

Inspired by the Holy Scripture verse Ezekiel 4:9., "Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it..."

Ezekiel 4:9® Organic Sprouted Whole Grain Products are:

• Flourless,
• Organic,
• Complete Protein,
• and Sprouted Whole Grain

We discovered when these six grains and legumes are sprouted and combined, an amazing thing happens. A complete protein is created that closely parallels the protein found in milk and eggs. In fact, the protein quality is so high, that it is 84.3% as efficient as the highest recognized source of protein, containing all 9 essential amino acids. There are 18 amino acids present in this unique bread – from all vegetable sources – naturally balanced in nature.

Ezekiel 4:9® Bread, made from freshly sprouted organically grown grains, is naturally flavorful and bursting with nutrients. Rich in protein, vitamins, minerals and natural fiber with no added fat. Try it served warm to release its exceptionally rich nutty flavor.

This Biblical Bread is Truly the Staff of Life            (source)

This bread is truly amazing with a nutty flavor and hearty texture.  It's rustic and earthy.  I shop for this in the freezer section of the market.

To your health, my friends!

lemony potato hash

I wish I had a lemon tree in my backyard.  I think the bright flavor of lemon adds so much zing to sweet and savory dishes alike.

  Take this red potato dish for instance, these were the last of our new potatoes from the garden and with only olive oil and lemon, this became a sun-kissed side dish to eggs and sauteed garden veggies for our dinner tonight.  It was breakfast for dinner at our house! 

Now about that lemon tree, hmmm.....

~lemony potato hash~

1 lb. red new potatoes

2 tbsp. olive oil

1 lemon

Slice potatoes into 1/4 inch cubes.  Cook potatoes in oil in skillet.  After 10 minutes, add 1/2 tsp. salt and pepper.  Cook until potatoes are tender and crispy, about 6 more minutes.  Grate the zest of the lemon and 1 tsp. of the juice over the potatoes.  Cook for 1 minute longer.

thyme chicken noodle soup

Call me C.R.A.Z.Y but I made soup today for lunch.  Yes, it was 103 degrees yesterday.  Yes, it is supposed to be 106 today.  Yes, we have had 37 100-degree days and 30 of those have been consecutive.  But, I made soup...

I can only have so many salads and sandwiches for lunch and I wanted something hearty but light.  And I did not slave away making this, from start to finish it was about 20 minutes.  I used carrots and onions from our garden (that I keep frozen) and low sodium chicken broth.  The thyme made it savory.

The soup was satisfying and it helped that I sat in my air conditioned house while eating it!

~thyme chicken noodle soup~

4 c. low sodium chicken broth

4 c. water

1/3 c. lime juice

1 small yellow onion, finely chopped

2 carrots, peeled and sliced

2 celery stalks, sliced

2 tsp. dried thyme

1 tsp. garlic powder

2 c. shredded, cooked chicken

1/2 lb. angel hair pasta

Salt and pepper

In a large pot, bring the broth, water and lime juice to a boil.  Add the onion, carrots, celery, thyme and garlic powder and return to boil.

Add the chicken and angel hair and cook at a gentle boil for 9 minutes.  Season with salt and pepper.