tag:blogger.com,1999:blog-18363383204888861672024-03-05T11:33:36.260-08:00Good EatzEmma Comeauhttp://www.blogger.com/profile/10534232225827390285noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1836338320488886167.post-51275863717023110832011-10-06T18:01:00.001-07:002011-10-06T18:23:02.119-07:00Rainy Day Ravioli Soup<span class="Apple-style-span">We've had a few days of rainy weather so that always puts me in a soup mood. This recipe originally was vegetarian, but I added just a little bit of animal bits to it to make it more savory.</span><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5icawXDmiyMzf8Hlb8R2auYS-gVhuU5yJ7cX4SjVUDplRP1n76nh8lK957jxKCWipyE7zcHdgobX3zJNdj73Dx9H3ytLQZKaPmL18-KS-qJn5eyhbAp_KZ1g5rn4UiW_fdm2eCQXXTD0F/s400/2011-10-06+18.15.50.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5660554219325752274" /><b><span class="Apple-style-span">Ravioli Soup:</span></b></div><div><div><b><span class="Apple-style-span"><br /></span></b></div><div><b><span class="Apple-style-span" style="color: rgb(69, 69, 69); font-weight: normal; line-height: 19px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-type: none; "><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; ">1 cup chopped bell pepper </li><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; ">1 cup chopped onion</li><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; ">2 cloves garlic, minced</li><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; ">Crushed red pepper</li></ul><div>4 oz Lean ground turkey (I have a food scale and measure out all my meats into single serving packages since I am usually cooking just for me. So, I just grabbed one of those)</div><div><br /></div><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-type: none; "><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; ">1 28-ounce can crushed tomatoes, preferably fire-roasted</li><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; "><br /></li><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; ">1 15-ounce can vegetable broth or reduced-sodium chicken broth</li><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; ">1 1/2 cups hot water</li><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; ">1 teaspoon dried basil or marjoram</li><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; ">1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat</li><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; ">2 cups diced zucchini, (about 2 medium)</li><li itemprop="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 6px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; font-style: inherit; vertical-align: baseline; list-style-image: none; list-style-type: none; ">Salt and pepper</li></ul></span></span></b></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); line-height: 19px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">- Saute pepper, onion, garlic and crushed red pepper (if using) with ground turkey and cook, stirring, until turkey is done.</span></span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); line-height: 19px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">- Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. </span></span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); line-height: 19px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">- Add ravioli and cook for 3 minutes less than the package directions. </span></span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); line-height: 19px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">- Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Add S&P to taste.</span></span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); line-height: 19px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(69, 69, 69); line-height: 19px; background-color: rgb(255, 255, 255); "><span class="Apple-style-span">Top with some fresh parm and a crusty roll.</span></span></div><div><br /></div></div>Emma Comeauhttp://www.blogger.com/profile/10534232225827390285noreply@blogger.com0tag:blogger.com,1999:blog-1836338320488886167.post-1977334051573777482011-08-11T16:20:00.000-07:002011-08-11T17:02:49.758-07:00Nanner Bread
<br />I like to cook. I never write anything down or remember what I have done because a lot of the way I cook is instinct. I was trying to write down a recipe for my friend Ashley, when she said that I should start a food blog, so that I could go back and find recipes that I had made before and share them. So here we are.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF_UYSrAMC6autD-htsx_kxMTAwAMzjobWxFO-W7CjxSSiGeIgYNYz4t3VwmrNTM4QiGL_Tj-SXDcpFoaoldIttNbdsXTlTLao2z0ZBOijFh_La5xyQVziYFvex8pBFm2GhuPPIgAIc3n/s1600/2011-08-11+16.45.58.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPF_UYSrAMC6autD-htsx_kxMTAwAMzjobWxFO-W7CjxSSiGeIgYNYz4t3VwmrNTM4QiGL_Tj-SXDcpFoaoldIttNbdsXTlTLao2z0ZBOijFh_La5xyQVziYFvex8pBFm2GhuPPIgAIc3n/s400/2011-08-11+16.45.58.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5639752702984886546" /></a>Most of the things that I cook aren't necessarily "health food", but I try to make things in balance with taste and health. I've been hankering for banana bread for a while, and happened to have a couple of ripe ones in the freezer. We always seem to have one or two over ripe 'nanners left when we buy a bunch, so I will pop them into the freezer to use later. I took the regular ole banana bread recipe from my Betty Crocker cook book from 1971, and suped it up and bit and made it much healthier. Over all I think it came out better than the original and it is way better for you.
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<br /><b>Nanner Bread:</b>
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<br />1 cup all-purpose flour
<br />1 cup wheat flour
<br />3/4 teaspoon baking soda
<br />1/2 teaspoon salt
<br />3/4 cup sugar
<br />1/4 cup butter, softened
<br />2 large eggs
<br />1 1/2 cups mashed ripe banana (about 3-4 bananas)
<br />1/3 cup plain low-fat yogurt (I always use greek style and it's super creamy)
<br />1 teaspoon vanilla extract
<br />2 tablespoons flax seeds
<br />10 walnuts, crushed
<br />Cooking spray
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<br />-Preheat oven to 350°.
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<br />-Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
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<br />-Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
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<br />-Coat an 8 1/2 x 4 1/2-inch loaf pan with cooking spray.
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<br />-Spoon batter into loaf pan. Sprinkle with walnuts and flax seeds on top.
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<br />-Bake at 350° for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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<br />*I used walnuts and flax seeds to sprinkle over the top, just because that was what I had on hand in the cupboard. I have used this recipe before, while adding strawberries or chocolate chips or blueberries. There are many different things that you could add, or don't add anything. It's good plain, too!
<br />Emma Comeauhttp://www.blogger.com/profile/10534232225827390285noreply@blogger.com1