Archive for the ‘Food’ Category
Posted by terrepruitt on January 24, 2012
The Nia Class on Friday that I teach is at a studio that recently re-located from Los Gatos to San Jose. Being in a newish area I found myself dropping by a store I don’t normally frequent. I ended up buying some tea. I know that green tea is supposed to be good for you and I found myself liking Chai, so I was happy to find some Green Tea Chai. Gently spiced with cinnamon and anise. The box also makes statements about ginger, cardamom, and licorice. I thought it just HAD to be good. I had just purchased some honey from a local bee keeper and I was so excited to try the honey with this tea. I came home and made a cup. I was very disappointed. It didn’t taste like anything, except the honey itself (which is fantastic, by the way!). It didn’t have a flavor that I could detect at all. I had been thinking that along with some of the benefits from green tea, I would be getting benefits from the cinnamon, ginger, and cardamom, and I would also get some flavor. With all of that in the tea I thought there would be something. Maybe I clearly didn’t see the “gently spiced”. But I was disappointed.
I thought I would try spicing it up myself. So I added my own ginger, cinnamon, and I even added nutmeg. I figured that I would be able to reap the benefits of the spices if I put them directly in my tea. I ended up making a pretty tasty beverage. I would imagine that I could add my own spices to hot water and make any type of “tea” I want. I know it shouldn’t really be called tea as tea is make with actually leaves from a plant and not just spices. All I need to know is it tastes good and it helps keep me warm (it has been a bit cold around here lately).
And, as I said, I can get the benefits from some of the spices. Granted the spices do tend to sink to the bottom of the mug in a wet pile, but if you keep it stirred you actually drink them. That would be the point—to drink them.
One day, I grabbed the cayenne pepper instead of cinnamon — and you frequent readers must know — I DO NOT tolerate spice at all. I don’t like heat. I made a really spicy hot concoction. I saved it for my hubby, because it didn’t TASTE bad it was just to hot for me and I thought he would like it. He did. So I guess I can make him some spicy hot beverages too.
As a reminder, ginger is an anti-inflammatory, so it is good for the body to help keep chronic inflammation at bay. It also has some nutrients and is used as a digestive aid. I usually use the powdered kind for my tea, but when I have the actual root I toss a little piece in my mug.
Cinnamon is also an anti-inflammatory food. I have thought to add it to my coffee before and as stated in this post, my tea, but now I will just start making a spice hot water mix. Cinnamon is also consider a digestive aid. So why not just add some spices to some hot water and see what you come up with? Or add it to your coffee or tea?
Honey and lemon are common things to put in hot water, I think I will try that with some of my spices. Get the whole shebang. Warmth, water, lemon, spices . . . sound like a winner to me. How about you? Spices to drink?
Posted in Food | Tagged: Bay Area Nia, chai tea, cinnamon coffee, cinnamon tea, ginger tea, green tea, hot tea, lemon tea, lemon water, Los Gatos Nia, Nia, Nia class, Nia Los Gatos, Nia San Jose, San Jose Nia, San Jose Nia class, spicy hot drink, tea leaves | 4 Comments »
Posted by terrepruitt on January 21, 2012
Well, I bought the kale on a whim after Nia one day. My intention was to make kale chips. I think I looked up the recipe. The one I found said to remove the stems, then rip the kale into bite sized pieces, then wash it and spin it dry in a salad spinner. That is as far as I got. I don’t remember the rest. It would have served me much better to keep reading and remember the directions. I don’t have a salad spinner so I thought I would wash the kale before hand and let it dry. I was thinking that it being dry was very important. I think I decided that garbanzo beans need to be dry. But instead of drying the garbanzo beans with a paper towel the other day I put them in the oven on a low temp without any oil, but with a little bit of salt. I let them “dry” that way. Then I put olive oil and seasonings on them and roasted them. They came out very well. So I thought I would do the same thing with the kale. But this time I thought I would use my convection setting. I really ought to “listen” to my nose when it tells me something is burning. YUP! I burned the whole tray of kale. My convection only goes on at 300 degrees and I guess I was thinking kale was much heartier than it actually is. Sigh.
But with that lesson under my belt and a half of bunch left, I put the remaining kale on the cookie sheet. I just pulled the leafy greens off the stem at the same time I ripped it into bite sized pieces. And I washed it first because I didn’t want to be handling the dirty (it was really dirty) kale.
I spayed the pan with olive oil, then set the ripped pieces of kale on the pan, then sprayed the kale with olive oil, then sprinkled garlic salt on it.
I didn’t use the convection part, but I kept the oven at 300, but only for ten minutes. Let me tell you, the kale cooks a lot slower with the convection off and oil on it. I think I cooked it a total of forty minutes — maybe it was 30? I did turn the oven down to 200 after the first ten minutes. I can’t sit there and watch stuff cook so I thought 200 would be ok, and kept checking it. I think the last 10 minutes I turned the oven off. I think it is the type of thing that I will have to cook in ten minute intervals and check on.
It was ok. It taste like roasted lettuce to me. I don’t think it deserves the rave reviews that I have heard from people. And by no means can it beat a potato chip (as so many have claimed), but it is ok. It is a way to get some greens in. It is not too hard to make. It is a great thing to snack on. And I think my husband REALLY liked them. He kept reaching for them. Anytime he reaches for something over and over again, I know it is a hit! So I will be making them again. I probably will pay as much attention to cooking them as I did this time. I should have paid more attention because I knew I was going to post about it. But I didn’t. After I burned the first batch I was kind up grumpy at myself. The funny thing is, I burned the first batch because I was so excited to write my kale post. So I set the time more based on how long it would take me to finish up and post my article then how long it would take to dry the kale.
So have you made kale chips? Have you tried them?
Posted in Food, Vegetables | Tagged: Garbanzo beans, Kale chips, leafy greens, Nia, potato chips, roasted garbanzo beans, vegan snack | 9 Comments »
Posted by terrepruitt on January 19, 2012
After a I teach Nia I am sweaty and going from a somewhat warm studio to the cold when you are wet is not fun. After Nia class yesterday I was so cold I just wanted to go straight home, but I had one stop to make in Willow Glen. But after that I had planned on jumping on the freeway and going straight home. Sometimes getting off the freeway at our exit is difficult. The most direct route requires one to go from the exit ramp across three to four lanes of a sometimes busy street. Most of the time I can safely move across to the turn lane, but every once in a while it is too trafficky and I don’t believe I should stop the people behind me on the ramp NOR the people driving on the street I am going to cross just because I want to make a left hand turn. I don’t believe in endangering others to make it easier on myself. So sometimes I just stay in the most right lane and drive through the light instead of turning left. Then I take a round about way home. But I get there just the same and I don’t stress other drivers or myself. Well, this happened yesterday when I was freezing and just wanted to get home. As I was deciding on my round about way home I realized I might as well just go to the grocery store since I was on that road already. We could always use fresh veggies so I decided to get some.
While I was in the store a woman started talking to me about eggplant. She said it was too difficult to cook so when her neighbors gives it to her she just throws it away. For on brief moment I considered asking her if I could give her my phone number and she could call me and I would take it! Then we started talking about some of the other vegetables that were in the same area. She was saying collard greens are good for you. I told her that my husband loves them. She asked me how I cooked them and I told her I sautéed them. She said she fried them, the same as the eggplant. While we were talking I noticed the Kale. I always forget about kale. I was happy that we were talking and it allowed me to focus for a moment on the kale. I bought some.
Kale is part of the cabbage family. It is just leaves. Kale is part of the family of vegetables that are called cruciferous vegetables. Some other cruciferous vegetables are broccoli, collard greens, cabbage, brussels sprouts, and cauliflower.
You know how I don’t understand plant species and families and all that. But more and more research is providing information that these types of vegetables are very good for us in regards to nutrients we need.
As much as we all know to take the governmental daily values with a grain of salt, a cup of kale has over 1300% of the daily value of vitamin K, over 350% of vitamin A, and over 80% of vitamin C. It also contains calcium and beta carotene. Research has shown that kale is rich in antioxidant, is an anti-inflammatory, and has properties that are thought to be of the anti-cancer nature. Steamed kale is thought to have cholesterol-lowering benefits.
According to Wiki: Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost. I, myself, am going to try to make the oh-so-talked-about-you-have-probably-heard-about-them kale chips. In fact I could swear that one of you — one of you that I read your blog — posted about kale chips, but I can’t remember who. I went looking but I couldn’t find the post.
Anyway . . . do you eat kale? If you do how do you eat it? I am going to go experiment right now!
Posted in Vegetables | Tagged: anti cancer, anti-inflamatory, broccoli, brussels sprouts, cabbage, cauliflower, choleseterol-lowering benefits, Collard Greens, cruciferous vegetables, Kale, Nia, Nia class, Nia Teacher, plant families, plant species | 7 Comments »
Posted by terrepruitt on January 7, 2012
A while back I did a post about rules of the house. Ha, as I was typing this I just thought of another one. My hubby is not allowed to talk to me when I am doing my Nia bars. If he sees me with my ear buds in and paper in front of me with lines on it he knows I am listening to my Nia music and not to talk to me. Sometimes there are songs that are just not that easy for me to count and when he interrupts me I have to start over. So we have reached an agreement there. Anyway, back to my other post, in that I mentioned not touching the cheese. One of my friends commented that she was going to come out here and she promised not to touch my cheese. I was actually waiting for her to come out here to post this, but that scheduled trip got cancelled and I still feel the need to explain. Her comment had me thinking that she thought I won’t SHARE my cheese. But that is not it at all. If I have a good cheese I will gladly share it with a fellow cheese lover because everything taste better when you share it. I actually mean don’t TOUCH the cheese.
One reason I have been putting off writing this post is I like to post pictures with my posts. So I was going to take pictures of what I am about to explain, but I really didn’t want to waste the cheese. I could not — every time since then that I have had a hunk of cheese, I could not bring myself to touch it! Cheese is made from curdled milk. In some cases they use bacteria to make the cheese. Cheese contains living organisms. With all these facts that make up cheese most cheese tend to mold quite easily and quickly.
It is my experience that the mold begins to grow where the cheese is touched. Go ahead, see for yourself. As I said, I will not sacrifice my cheese to show you pictures of this type of experiment. I know it to be true. Even though you wash your hands before you touch the cheese, you still have bacteria and things on your hand that apparently help the mold grow. Again, this is just what I have experienced. I have found that if the cheese is touched that is where the mold grows. I have found that if the BAG or wrapper in which the cheese is stored is touched and that area touches the cheese that is where the mold grows.
Of course, if cheese is old enough it starts to grow mold on its own, but wherever it is touched it grows faster. Have you experienced this to be true? I have, so that is why there is a “rule” in our house that the cheese cannot be touched. That includes ALL cheese in all forms. You cannot put your hand in a bag of shredded cheese. You can pour a small amount into a bowl (or whatever) and handle it from there using what you want, but hopefully you will end up using all of it. If not, it gets put in a separate bag or container it does not go back in the bag with the rest of the cheese. Tubs of cheese . . . . same thing. Even cream and ricotta, you can’t use a utensil then “double-dip” if the utensil has touched hands or mouth. Mouth is probably even worse than hands touching the cheese.
So, that is the reason for the “Don’t Touch the Cheese” rule in our house. It has nothing to do with sharing. We will gladly share our cheese with you, just don’t HANDLE it!
Are you willing to experiment? Use two pieces of cheese to see if the one you touch goes bad before the one you don’t touch? Let us know? Remember you have to have cheese around your house long enough for this to even happen. Ha, ha! (I know how some of you cheese lovers are!)
Posted in Food | Tagged: all types of cheese, Cheese, cheese lover, Nia, Nia bars, Nia Music, rules of the house, shredded cheese | 20 Comments »
Posted by terrepruitt on December 29, 2011
Many bloggers are posting end of the year posts. Some posts are the best, some posts are their favorites, everyone has a different take on it. Some are a review of the year, either in posts or pictures. I thought about doing a post about my favorites, but I was afraid they would all be my Nia posts. As I was going through my posts from the last year I came up with an eclectic bunch . . . . just like my post. I can’t say they are my favorites, but I can say they are ones that I want to point out again. I actually found twenty-three posts that I wanted to re-share. TWENTY-THREE! But that is way too many to summarize and share. I narrowed it down to nine. These nine are ones I think are the most important of the ones I’ve posted this past year. I still think nine is a lot so I am going to do this year in review in two parts. I am just going to give a little summary so you can have the main point right here and you don’t have to go to the original post. But if you WANT to go to the original post (and comment even) please do! I am listing these in order of when they were posted.
One of the most important things I have posted about is Balance. The post is called Nia Balance and I was sharing about how balance was challenging because of my injured toe, but the main point of the post is that balance is really important and that our Nia routines are full of opportunities in which we can practice our balance. Since balance is so important you can practice it throughout your day without really changing the way you do things too much. Balance is so important, especially as we age.
It’s Out There is my post about how great Nia is! Ha, ha! Well it is a little bit about Nia, but a lot about the fact that there are many, many, many other movement forms out there. There are so many different forms of movements that there really has to be something for everyone. Nia is for everyBODY as it was created to move the body in the body’s way, but it is not for everyone. There is something out there for everyone! If you look you can find a class for you!
I posted about Feeling Vs. Sensing. Feeling is emotion. Feelings are how you FEEL. Sensing is what your body does. You FEEL happy. Your body senses heat. You FEEL sad. Your body senses cold. Knowing the difference can help you give your body and/or your emotional self, your spirit the workout it needs.
I made up a list of ten exercises that can be done in ten minutes. There is actually a lot of different ways you can do the list of ten exercises, but the idea was to get a full body workout in ten minutes. The hope was that the ten in ten would be an inspiration and a catalyst for actually doing more.
This past week I had company and they were here through the dinner hour. I didn’t know that they would be here that long so I didn’t have anything planned for dinner that would feed all four of us, but I still wanted to feed my husband when they left. So about the time they were talking about leaving I went into the kitchen. I was in the kitchen all of seven minutes. I washed the rice, turned on the rice maker, chopped the end off the asparagus, rinsed them, put them in a pan then put them in the oven, and dumped the marinated chicken in a pan and put it in the oven. I then set the timer for 20 minutes at which time dinner would be ready. I achieved a 30 minutes meal. All because when I froze the chicken I made a sauce for it at the same time. So when I took it out to defrost it was already marinating or doing so as it defrosted. So it really took seven minutes for me to make dinner. My friends didn’t even miss me because I was only gone seven minutes. This post is about Shopping Step to help Dinner Prep. After shopping before you freeze the meat make your marinade right inside the bag. It has really helped me get dinner ready much faster! Love it!
So this is five on my list out of nine post I think really could use repeating. I hope you check back Saturday to see the rest of the list. I thank you very much for taking the time to read this. If all of these or some of these are “repeats” to you, then I really thank you. Thank you so much for being here. I really appreciate you reading and if you are a commenter . . . I appreciate you even more!!! See you back here on Saturday for the rest of the review of my Year End Review!
Posted in Food, Misc, Nia | Tagged: 30 minute meals, dance exercise, fat is light, listen with love, muscle is heavy, Nia, Nia balance, Nia class, Nia exercise, Nia freedom, Nia is for everybody, Nia Movement, Nia participant, Nia posts, Nia Practice, posts about Nia, ten minute exercise, the body's way, Year End Review | 4 Comments »
Posted by terrepruitt on December 15, 2011
I have a Nia student who bakes bread all the time. Challah to be exact. YUM! Several times when I’ve gone to her house she answers the door with flour on her. I have another friend who bakes bread and pizza dough and yummy things all the time. She even makes her own little slider buns. So cute. So yummy. I am a bread lover. Bread it awesome. Bread is so versatile. I love bread. It is absolutely silly that I don’t make my own bread. But I was afraid of yeast. I know that sounds ridiculous, especially to you bread makers, but it is the truth. The whole “active” and rising and “proofing” just scared me. What if it wasn’t active? What if it didn’t rise? What is proofing anyway?
I was talking with someone who was telling me someone else wasn’t doing something. We were trying to figure out why. Why wouldn’t this person want to do that? The person talking suggested it was because she was afraid and didn’t want to fail and her comment was, “So what? Fail, but at least you tried and you can do it again. Do it until you don’t fail.” Ah-ha! It was one of those moments. What I was not doing because I was afraid of failure was much less serious than what we were talking about. I am being vague to protect the innocent. 🙂 But believe me, yeast is a lot less serious and traumatic than the other situation. So I realized how silly I was being. It’s bread. It’s yeast. Whoppedee-do, if it doesn’t work. Granted I wouldn’t want to waste all the ingredients that go into it, but it is not THAT big of a thing.
I had even bought the yeast a long time ago (well, not THAT long ago because then again, don’t want it not to be able to be activated). So I decided to start with something I think of as even easier than bread—pizza dough. Now you might know that I think of both sandwiches and pizza as the perfect foods. They are bread/grains, veggies, dairy, and meat —- perfect. Even more perfect because you can eat it with your hands. Anyway . . . . I found an easy pizza dough recipe. After going back and forth, “Do I follow the directions on the yeast package or the directions on the recipe?” I decided to just go with the recipe. Actually, now that I am typing this up, I bought the yeast to make pita bread, but I let it sit until I had the above mentioned conversation at which time I decided to try pizza dough because I felt it was easier.
Anyway . . . my first shot was ok. The flavor was good but it was very “bready”. It was REALLY THICK, so I decided on my next try I would split the dough up and make two crust. But the second one didn’t rise nearly has much. Ya see, the recipe says to let the dough rise for 30 minutes. But a few of the comments said they let it sit longer. So I did that. I let it sit for hours, then I rolled it out to as large as my pan, which seemed pretty thin to me, but during the baking it puffed up. It was like thick crust pizza. So that is why I decided to split it the second time. But the second time the ball of dough seemed smaller, so I used it all and rolled it thin and it still puffed up. Not as puffy as the first time, but thicker than I wanted. I like thick crust, but I was trying to make thin(ner) crust pizza. After I cooked it —- and we ate it, I thought, “Oh the temperature.” Was that it? Did it not rise as much because it was colder the second time? I didn’t think about that until AFTER all was said and done. But it was much colder in the house the second time than the first time. So bready-people/pizza dough makers the temperature that the dough is left to rise in affects it, huh?
Here is a picture of my second pizza. This is two meals. Mine is the bottom portion, a half with spinach and mushrooms, and one with just spinach. The top portion has mushrooms and raw onions for my hubby. He is not a bready person, but he says he like the pizza even though the crust is REALLY thick. I will keep at it. I will experiment and play. Now that I am not so afraid to fail I can play. I am sure that one of these days I will get some bad yeast or I will do something wrong, but that is ok, at least I tried . . . . . and I look forward to all the pizza it will give us!
Posted in Food | Tagged: bread, bread dough, breadmakers, Challah, failure, Nia, Nia students, perfect food, pizza, pizza crust, pizza dough, proofing the yeast, yeast | 10 Comments »
Posted by terrepruitt on November 26, 2011
A while ago I heard something that explained the myth around turkey and tryptophan. But I couldn’t remember what it was so I was thinking about it and I realized that it probably isn’t really the amount of tryptophan in the turkey that causes people to get sleepy it is more likely the combination of foods that are being consumed during a holiday meal AND the amount. I was thinking that all the carbohydrates would be a reason that people feel sleepy after eating a turkey dinner. So, of course I looked it up and the wonderful Wiki had a lot of great info.
First of all, the amount of tryptophan is less in turkey than in cod, soybeans, Parmesan cheese, and cheddar cheese. It is slightly higher in turkey than chicken, beef, and pork chops. A direct quote from Wiki: “It is particularly plentiful in chocolate, oats, dried dates, milk, yogurt, cottage cheese, red meat, eggs, fish, poultry, sesame, chickpeas, sunflower seeds, pumpkin seeds, corn, spirulina, and peanuts.” Basically protein based foods. Tryptohphan in turkey has been blamed for many people falling asleep after a Holiday meal.
Tryptophan is an essential amino acid so that means we must eat it because our bodies cannot produce it. If you are experiencing depression, anxiety, irritability, impatience, impulsiveness, inability to concentrate, weight gain or unexplained weight loss, overeating and/or carbohydrate cravings, poor dream recall, or insomnia, according to WHFoods, you could need to add more tryptophan to your diet. Adding more foods that contain high amounts of tryptophan could possibly help you with these things. It helps form serotonin which can help you feel better and help you sleep.
The ByteSize Science did a little video explaining that tryptophan does not make you sleepy. This video says there is LESS in turkey than in chicken. It explains that tryptophan on its own could cause you to be sleepy, but the amount in turkey has to compete with all the other food and so it is not enough to actually cause you to be tired. This video also says that most people eat more calories in one Thanksgiving meal than they normally it in a regular day. This huge amount of food makes the body have to work extra hard to digest the food. The blood goes from the brain to the stomach which causes the tiredness and grogginess.
Not sure how the turkey-tryptophan myth started, but science has proved it to be exactly that – a myth. So instead of blaming turkey, and the amino acid that our body needs to make necessary compounds, for our post Holiday food coma we should actually acknowledge it is probably the amount of food and the combination of food that is responsible. Armed with this information we could eat our turkey without fearing it will cause us to get sleepy and maybe eat less food and less carbs and avoid the food coma that usually ensues a Holiday meal. What do you think?
This is a portion of a chart on Wiki:
| Food |
Protein [g/100 g of food] |
Tryptophan
[g/100 g of food] |
Tryptophan/Protein [%] |
| cod, atlantic, dried |
62.82
|
0.70
|
1.11
|
| soybeans, raw |
36.49
|
0.59
|
1.62
|
| cheese, Parmesan |
37.90
|
0.56
|
1.47
|
| cheese, cheddar |
24.90
|
0.32
|
1.29
|
| pork, chop |
19.27
|
0.25
|
1.27
|
| turkey |
21.89
|
0.24
|
1.11
|
| chicken |
20.85
|
0.24
|
1.14
|
Posted in Food | Tagged: ByteSize Science, cheddar cheese, chicken, cod, essential amino acid, foods high in tryptohphan, Holiday meal, Parmesan cheese, protein based foods, ryptophan, sarotonin, serotonin, soybeans, Thanksgiving, turkey and tryptophan myth, turkey makes you sleepy, WHFoods, Wiki | 4 Comments »
Posted by terrepruitt on November 22, 2011
Yesterday, after my Nia class in Central San Jose, I went to Campbell to pick up some locally “grown” honey. It has been pretty cold here so I have been drinking tea and I was thinking soup. It was at the last minute and through a chance of “well this light is green so I will turn this way” that I ended up at Trader Joe’s. I don’t get to Trader Joe’s often because it is just not in my regularly traveled areas. I didn’t know what I was going to get there until I saw the package of cut butternut squash. Then I was on my phone trying to find the recipe so I could make certain I got all the ingredients for butternut squash soup.
I have made this soup at least twice before, but the last time I made it I put too much pepper in it. Probably not even as much as the recipe calls for, but it was WAY too hot for me to eat. I was soooooooo disappointed. But at least it didn’t go to waste because my hubby loves spicy hot food so he ate it.
I remembered from the times before that one package of cut butternut squash is about 6 cups of squash and that is what the recipe calls for. With Thanksgiving coming I thought that we could just eat it all week if I doubled it. I am fortunate in that my hubby doesn’t mind eating the same thing over and over. So my plan was to make a double batch. But my plan was also to not follow the recipe exactly.
Before I had made it the very first time, I had read the reviews and I believed what the majority of them said so I was already adapting, but I was even thinking of more modifications. The problem is I don’t always know what I am going to do until I do it. As I am cooking an idea will pop into my head and then I don’t always remember what I did when it comes out great. I thought to write as I cooked but I didn’t.
After I sat down to eat it though I decided I had to make note of what I did because to me and for me, this is the best batch I have made and I want to make it EXACTLY like this from now on. Please excuse me for being brand specific. Normally I like to be more Rachel Ray than Martha Stewart, and I will say use whatever, but for me, I am going to use these exactly ingredients to make this soup. I really think that these particular flavors are what made it so yummy. But you of course are free to use the brands and flavors you like, but if you don’t want to lick the pot when you are done than it really might be the brands. 😉 I would have taken pictures of the cooking process had I thought I was going to post about this. 
I had thought NOT to post, but then after I ate it, I realized I HAD to post just so I would have record of it. The pictures of the products are after I fished the packages out of the garbage.
Butternut Squash Soup Adaptation
Two packages Trader Joe’s cut butternut squash (2 lbs each)
Olive oil spray
salt
4 tablespoons butter
1/2 cup chopped onions
1 box (32 oz) Trader Joe’s Low Sodium Vegetable Broth
4 packages Trader Joe’s Savory broth – chicken flavor
3 1/2 cups water
1 tsp marjoram
6 turns of the smoked pepper pepper mill
two light sprinkles of cayenne pepper
1 8 oz package cream cheese
2-3 tablespoons of whipped cream cheese
Heat the oven to 450. Spread the squash on a pan or two, spray with olive oil, sprinkle with salt. Roast the squash. The goal is to cook it until it is soft, but it is nice to have some of it browned. Roast for at least 30 minutes. Flip, stir, or shake so as to move the squash around a bit. Here is where you decide how roasted you want your squash.
Melt the butter in the stockpot, add the onions, and a little salt. Cook the onions until tender. Put the roasted squash in the pot, add the box of broth, add the water, add the contents of the broth packages, add the marjoram, add the pepper, sprinkle the cayenne. Bring to a boil.
Take the pot off the burner and blend the soup until smooth. (I use the immersion blender). Add the cream cheese. Stir. Blend until the cream cheese is full incorporated in the soup. Depending on how long it takes you to blend the soup and how hot you want to serve it. You might have to put it back on the stove.
This recipe makes a nice creamy squash-flavored soup. It is not sweet, but it is not spicy hot. If you like spicy hot you can add more pepper. The actually recipe on Allrecipes.com calls for a 1/4 teaspoon ground black pepper and a 1/8 teaspoon ground cayenne pepper. That is too hot for me. I just put a few twists and a sprinkle. The thing about making the pot mild is that people can add their own heat. My hubby sometimes adds hot sauce. But then sometimes he doesn’t. He can decide.
As with any recipe, of course, you can modify it as you want. But for me THIS IS IT! Also as with anything, I would love to hear what you think.
Posted in "Recipes", Food | Tagged: butternut squash soup, Campbell California, cayenne pepper, cream cheese, hot soup, Martha Stewart, Nia, Nia class, Nia San Jose, Rachel Ray, roasted butternut squash, San Jose Nia, San Jose Nia class, Thanksgiving, Trader Joe's | 6 Comments »
Posted by terrepruitt on November 12, 2011
I have been slowly learning a new Nia routine. I worked on it this morning then right before dinner I decided to do a few of the katas that I are challenging me. I knew that dinner would be easy because it is FINALLY soup weather in San Jose, California and I made Chinese Dumpling Soup last night and I was just going to add a little more broth. Well, I ended up adding a little more than that. After I first had this soup, which I first mentioned in my Ginger post, I wanted it again. I made it once and I wanted to post about it then because it is so good. But normally I only like to post recipes when I made adjustments so it can be more like my own and not like I am just copying someone else’s recipe, but I really haven’t made any adjustments to this soup. It is so good. This time I did add some mushrooms. Ya know, have you ever had that soup at a Chinese food restaurant with paper-thin mushrooms in it? That is what I was thinking of so I sliced some mushrooms and put them in the original cooking and them more tonight when I added more broth and more spinach. This soup has so many flavors going on it is really a wonderful thing. I am going to make it and eat it without the dumplings (pot stickers). My hubby doesn’t want me to omit the pot stickers, but it is such good soup he will forgive me. I know he will.
Chinese Dumpling Soup
Ingredients
8 cups water
8 teaspoons Better Than Bouillon low sodium chicken bouillon
2 inch piece fresh ginger, peeled and chopped
1 tablespoon soy sauce
1/4 cup rice vinegar (although you can use sherry, which I am sure I will have to do one day)
1 tablespoon balsamic vinegar
2 teaspoons sesame oil
1 teaspoon sugar
sprinkle of salt
about 1 cup Julienne baby carrots
24 frozen Chinese dumplings
3 scallions (white and green parts), thinly sliced
4 cups bag baby spinach
Directions
Heat the eight cups water, stir in the 8 teaspoons of bouillon. Add the ginger, soy, wine, vinegar, sesame oil, and sugar. Bring to a boil. Lower the heat and let simmer for about 10 minutes.
Add the dumplings and cook for about 5 minutes. You might want to adjust the heat up a bit since the frozen dumplings will bring the temperature of the liquid way down.
Add the carrots (I like them crunchy). Turn the heat down a bit and cook for about two minutes.
Then add the spinach, sprinkle the salt in, and add the scallions. Let the spinach wilt, about a minute.
Get your taste buds ready for some super yumminess and serve.
Well, now that I have typed it up, the directions on the site are a bit different than mine, I am sharing with you the way I do it. But basically it is from the Food Network Cookbook and website. I don’t like my carrots really cooked so I add them after the dumplings where the site and the book say to add them before and cook them longer. The site also suggest cooking the soup without the pot stickers and just have them on the side. That is what I am going to do. If my hubby wants them in the soup he can put them in there. The way I cook them added them to the soup would add ANOTHER layer of flavor and probably make it better anyway.
The soup is really, really, really easy and without the dumplings is has to be really low in fat. With the spinach you are getting a good amount of greens. YUM. This soup is really good. One of those foods that has you thinking about it.
Well, the recipe this book came from is from a book I bought for my friend and she has made a few recipes in it for me and they have been really good. I would recommend this book to anyone that likes to use cookbooks. What made me get it for her is that there were simple recipes in it (she has kids) and because it shows “additional uses” for some of the ingredients you might not know what to do with. If you buy a can of tomato paste and use two teaspoons, it shows you other recipes in the book that also use tomato paste. I thought that was so cool because I often end up with leftover ingredients. As it turns out I love this book because it has this soup recipe in it and I love this soup.
I hope you will try it and enjoy it too. If you do let me know what you think.
Posted in "Recipes", Food | Tagged: better than bouillon, Chinese Dumpling Soup, Chinese soup, easy soup, Food Network, Food Network cookbook, ginger, low fat soup, Nia, Nia California, Nia katas, Nia routine, Nia San Jose, pot sticker soup, San Jose Nia, soup weather, spinach | 4 Comments »
Posted by terrepruitt on November 10, 2011
Celiac disease is a chronic, hereditary, autoimmune digestive disorder characterized by a toxic reaction to gluten. It is not a food allergy. From Page 21 of the G Free Diet, by Elisabeth Hasselbeck. Gluten is a protein found in wheat, barley, rye and contaminated oats.
According to PubMedHealth: “A food allergy is an exaggerated immune response triggered by eggs, peanuts, milk, or some other specific food. Symptoms usually begin immediately, within 2 hours after eating.”
Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten. (per PubMedHealth)
People that have celiac disease run the risk of being malnourished because their immune system could have damaged the villi in the intestines. The villi absorb nutrients from our food. This compromised digestive system can result in symptoms of stomach aches, bloating, gas, cramps, diarrhea, to name a few.
In addition to this disease and food allergies, there are food intolerances and different degrees of them. An allergy will cause an immediate and severe reaction even if just a small amount is introduced to a person that is allergic. The severity could be as much as life threatening. An intolerance is more of a nuisance that will cause discomfort, but is–in general–less severe than an allergic reaction.
I have said it before, I love bread. Have I said that before? Anyway . . . sometimes my body is in such an icky state that I am to the point that I will give up bread if I have too. But gluten is in so many things even if I give up bread I could end up in that state. It is very tricky. I am trying to figure out if it is just an intolerance. It is so interesting. It is so very difficult to distinguish. It doesn’t help that I do have hay fever and the weather could be affecting me.
I have come to the conclusion that when we have a sunny day after a rainy day I am pretty much toast. I am a sneezy-sniffling-congested-so-exhausted-I-might-as-well-stay-in-bed-because-I-am-so-miserable mess. So it rains and I think, “Oh how nice the rain washing the world.” Then the next sunny day even though I enjoy the beauty of the day I am wiped out. Next time I will pay attention . . . thinking beforehand about what I eat and I will see if I don’t eat the foods that might cause “icky body” if that helps.
I do not think I have Celiac disease. I don’t think I have a food allergy. I do think that with all of the food combinations of GMOs and highly processed foods that I have developed some intolerances. Some think (I agree with them) that wheat has been so hybridized that it is something our bodies cannot digest. It is not the same wheat that out great-great-great-great grandparents ate. Not even getting into GMO stuff, just the breeding of wheat makes it different from what it was. That in combination with all the other stuff in our Western Diets. I think the combination makes it difficult for the body to process.
There are many people who are “gluten-free” so there has to be something to it. I just wanted to mention here the three different categories (if that is what they are called). There is disease, allergies, and intolerance. All different. Sometimes with the same symptoms, but with different levels of severity and different levels of effects on one’s health. Just interesting. What do you think?
Posted in Food | Tagged: celiac disease, food allergies, food intolerances, gluten, healthy, immune system, Pub Med Health, wheat | 8 Comments »
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