Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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    Stretch: Thurs at 10:15 am

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Posts Tagged ‘shallots’

Shallots Are Divine

Posted by terrepruitt on December 12, 2018

I cook with shallots. Not often because they just seem so expensive. I have put them in soups and even in a “salsa”. Recently I met my friends out at a restaurant. I had already eaten dinner but they had ordered a salad and I asked to try the shallot. I had thought I hadn’t had a raw one before, but here I am looking at my blog and I see my Persimmon Salsa post where I used shallots. I had tried them raw but just forgot. Well, last Friday I was at a loss as to what to cook for dinner and I saw that we had macaroni and cheese. Yes, the boxed kind from Kraft. Sometimes that is about all my brain can handle to make for dinner. I decided that was what we were having for dinner. We had just received an organic produce box that morning and it had shallots in it. Doesn’t that make perfect sense? Organic produce and boxed mac-n-cheese? No, of course not, but sometimes that is what happens. I decided to put some shallots in the mac-n-cheese.

Since the macaroni and cheese was going to be dinner I felt it needed to be more than just mac-n-cheese. I pretty much ALWAYS add a bell pepper. We rarely just eat plain mac-n-cheese. But we needed more. So I put some chicken in it. I sauteed some chopped shallot and then added the chicken. I sauteed the bell pepper, too. It all was added to the mac-n-cheese. Well, the shallots just elevated the heck out of that macaroni and cheese. It was really good.

There isn’t much nutrient-wise to a shallot, but they really have a great flavor. I love onions and garlic, but shallots are so much better. I knew that, but, as I said, I don’t buy them often because of their expense. But I might start buying them more often because they are so delicious.

According to the USDA 10 grams, about one tablespoon of chopped shallots has this:

Calories 7Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes
Protein .25 grams
Fat .01 grams
Carbohydrates 1.68 grams
Fiber .03 grams
Sugar .79 grams
Calcium 4 mg

Iron 0.12 mg
Magnesium 2 mg
Phosphorus 6 mg
Potassium 33 mg
Sodium 1 mg
Zinc 0.04 mg

Vitamin C 0.8 mg
Thiamin .006 mg
Riboflavin .002 mg
Niacin .020 mg
Vitamin B-6 .034 mg
Folate 3 pg
Vitamin K 0.1 pg

Wiki says: “The shallot is a type of onion, specifically a botanical variety of the species Allium cepa. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name.

Its close relatives include the garlic, leek, chive, and Chinese onion.”

I love them. How about you? Do you like shallots? Do you cook with shallots?

Posted in Food, Vegetables | Tagged: , , | 8 Comments »

Roasted Pumpkin Soup 2.0

Posted by terrepruitt on November 12, 2018

As you may know, if you read my blog, we get an organic box of produce delivered. The service we use allows us to actually pick what comes in the box. It somewhat defeats my whole idea of getting a box delivered, but it is also nice. When I get the e-mail, sometimes I forget to log in and pick what I want in the allotted time so I end up getting what they send. I would not have gotten a sugar pie pumpkin two deliveries in a row, but, my fault, I didn’t stop it. I felt as if we had just had stuffed pumpkin so I didn’t want to do that again so I decided to make pumpkin soup. I looked up my post of Roast Pumpkin Soup and I read what I wrote, so I didn’t want to follow that recipe exactly. And since I was going to just make a few minor tweaks I didn’t think I would be posting about it. Well, my husband and I loved it so much I wanted to make sure I made note of it. I will not be using the other pumpkin soup recipe again. Although, this one is VERY similar, I liked the tweaks I made so this one is much better. It didn’t have any of the bitter that I spoke about with the last recipe.

But, as usual, I didn’t plan on posting about it, so I didn’t think to take a picture the night I made it. We had enough to eat on it for three days. So the pictures are of the leftovers.

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Roasted Pumpkin Soup 2.0

1 sugar pie pumpkin
Milanese Gremolata olive oil
garlic salt
2 large shallots
32 ounces chicken broth (Better Than Bouillon)
8 ounces of dry sherry (and then some, for splashing)
1 teaspoons salt (and then some, for sprinkling)
1/2 heaping teaspoon cardamom
1/2 teaspoon cumin
1/2 heaping teaspoon ginger
1 teaspoon marjoram (and then some, for sprinkling)
sprinkle of pepper
sprinkle of nutmeg
1 pint of heavy cream**

Preheat the oven to 450° F. Wash the pumpkin, then cut so that you can remove all the seeds. Then cut it into pieces. Rub the pumpkin pieces with olive oil and sprinkle both sides of each piece with garlic salt. Then place the pumpkin – skin side up – on a parchment paper lined baking pan. Bake it for 20 minutes. Take the pumpkin out of the oven – here is where you can salt it again if you would like. Turn each piece over and sprinkle with marjoram. Then bake it for about 30 minutes more. This is where you have to decide if it is done or if it needs more time in the oven. Use a fork, poking each piece to see it if is cooked to your liking. I like it to have the roasted flavor so I bake it until there are some browned spots.

While the pumpkin is roasting. Chop the shallots. Heat up some olive oil in your stock pot or soup pan. Then cook the shallots. Once the shallots are cooked, add the broth. Stir the broth and shallots. Then add the sherry. Stir the broth and sherry. While stirring add the salt and all of the spices. Bring it to a low boil.

When the pumpkin is done roasting put it in your super blender (or perhaps you have an immersion blender*) with a splash of sherry and blend it until you have a pumpkin puree. (I used the “soup” setting on my blender.)

When you have the pumpkin puree add it to the liquid in the soup pot. Stir the mixture until the puree and the liquid are incorporated. Then add the cream. Stir until the cream is incorporated into the soup. Bring it a low boil. Then serve.

*with the immersion blender add the pumpkin to the liquid then blend until smooth

**I actually used 1/2 a pint

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This was really good.

I am including the Milanese Gremolata olive oil as an ingredient because we just bought this magical elixir from Napa and I love it and I am using it in everything. I do think that it really helped elevate the flavor of the soup. But, regular olive oil will work, too.

The first two night we had this with some Pugliese bread from the store. It was very good dipped into the soup. The third night I made beer bread adding, a teaspoon of garlic salt, a teaspoon of garlic, and two teaspoons of marjoram. It paired REALLY well with the soup.

My husband is already pestering me to make this again! I better do it at least one more time before the sugar pie pumpkins are all gone!

Well, now I have two pumpkin soup recipes you can make.  Which one will you make?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , | Leave a Comment »

Dancing With Persimmons

Posted by terrepruitt on November 13, 2014

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAOk, not really, but Salsa is a dance.  In my post where I had asked what to make with all the winter fruits and veggies I said I had about seven persimmons and I did.  I didn’t know what to do with them and I know we are going to be get more in the next delivery.  I know I can always make Fancy Toast, but I wanted something else to do with them.  All I found when doing a quick search on the internet were cookies and cakes.  I wanted a savory persimmon recipe.  So I searched for “savory persimmon recipes” and I found one on the ad infested Organic Authority.  It is a persimmon salsa.  I thought, “Why not?”  So below is my version of Persimmon Salsa, which is not too much different from theirs.  I just cut up the persimmon smaller, used tablespoons instead of teaspoons, and used a different, milder, pepper.

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Persimmon SalsaDance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA

5 small Fuyu persimmons
2 tbsp minced shallots
1 tbsp PLUS 1 tsp lemon juice
1 tbsp minced fresh basil
2 tbsp minced fresh mint
1 tbsp minced fresh ginger
1 tbsp minced Anaheim pepper
salt
pepper

Peel the persimmons and cut into tiny chunks.  Mix the shallots, lemon juice, basil, mint, ginger, and pepper in a bowl.  Season with salt and pepper.  Let the flavors meld together for at least two hours.  Then serve however you would like.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCAMy idea was to let my hubby munch on it as an appetizer.  I wanted to serve it on crackers. That is why I cut up the persimmons really small.  If I were just going to plop in on some meat, I might not finely “chop” the persimmons.  Even though I thought I would have leftovers and would end up putting some of it on chicken (or perhaps pork), I thought I’d start small since its original purpose is to pile it onto crackers.

Next time I make it, I will pair it with some meat.   Instead of using it to flavor the meat during cooking, like I do with marinades, I will just use it raw as a topping.

I also think the next time I make it, I might use a little more pepper since he couldn’t taste the pepper at all.  Before the flavors all settled it wasn’t too hot.  I was careful to avoid the peppers though when I tasted it.  We will see.  My husband really liked it even though he didn’t experience any heat.

Anaheim peppers are supposedly less hot than the jalapenos that the original recipe called for.  I was going for “less hot.”

So now I have another type of relish, salsa to use during the holidays.  It can be used as an appetizer with crackers or used to add flavor to meat, just like the cranberry relish recipe I just posted. (click here to go to: A Quick And Yummy Way To Use Cranberries).  I normally try not to post recipes so close together, but I had Nia class this morning and have to rush off to yoga tonight.  I don’t know where the day went.  I had this post all typed up and ready to go. . . . so two recipe post close together!

I won’t be eating this salsa by the spoonful because of the peppers, but the cranberry relish . . . . no telling.

What are you doing with all of your persimmons?  Do you just eat them as you would an apple?  Do you have a favorite recipe?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , | 2 Comments »

Souper Easy Mushroom Soup

Posted by terrepruitt on December 10, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Nia at the YMCAI read a blog written by a man in France.  He writes his posts in French and English.  He owns and runs a Bed and Breakfast in France.  He takes fabulous pictures and posts a lot of yummy and interesting recipes.  One recipe he posted I couldn’t wait to try, but I had to.  When I read the post it was the week of Thanksgiving and I was going out of town so I couldn’t make the recipe.  When I got back I had forgotten about it, but he replied to my comment which notifies me so I was reminded.  I went to the store the next day to get the ingredients.  There are only two or three in his recipe (I added a couple more)!  It is so easy.  It is one of those dishes that tastes rich and fancy but it super simple.  The link to his post is here.  Do go to his blog and check it out.  As I was making this I realized his recipes are like mine or mine are like his — a guide.  Here is how I made his mushroom soup recipe.

I only bought two pounds of mushrooms because 1)  I thought that would be enough for my husband and I and 2) Mushrooms are $4.49 a pound and I didn’t want to spend $20.00 on mushrooms.  🙂  I also only purchased two shallots.  I thought I had one in my refrigerator but I didn’t so I only ended up using two.  Which was fine.  I also didn’t use any cream.  With his recipe he put a drizzle of cream on top or instructed how to blend it in.  I didn’t bother with the cream.  I am so glad I didn’t because the mushrooms and shallots are rich enough.  It was so yummy.  I am going to make it again this week.

I wash my mushrooms.  I know many chefs say to just dust them off, but . . . . I prefer to wash mine.

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Mushroom Soup

Ingredients
(makes 4 servings)

2 large shallots, roughly chopped
3 tbsp butter
2 lbs mushrooms, quartered
1-2 cups white wine
1-2 cups water
2 tbsp chopped onion
2-4 tbsp shredded Parmesan cheese

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Nia at the YMCAHeat a tablespoon of butter.  Once melted add the chopped shallots and a tablespoon of butter.  Cook the shallots, when they start to become translucent add the mushroom and the remaining tablespoon of butter.  Cook/brown the mushrooms.  Add salt and pepper to taste.  Add enough white wine and water in combination (whatever combination YOU desire) to cover the mushrooms.  Bring to a boil.  Lower the temperature to a simmer.  Simmer for 30 – 40 minutes.

Blend in a blender or with a stick blender.

Once blended, spoon/pour into bowls.  Top each bowl with chopped onions and Parmesan cheese.
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Be certain that you blend the soup according to your blenders specifications — most instructions on blenders say to cool before blending.  I barely let mine cool because I wanted hot soup.  I have a Blendtec which heats the soup up while it blends.  So, blend and heat as is necessary according to your blender.  Stéphane’s recipe recommends garnishing the soup with mushrooms.  I know that presentation is a big part of serving dinner and he is really good at that.  For me, I am just happy to get a meal on the table and I rarely think of presentation.  You may be better at that than me so please — have at it.  I am convinced that the presentation — no matter what it is will be long forgotten once they taste this soup.  It is so yummy, they won’t care how it is served!

I am grateful to Stephane for posting such a simple recipe that is so yummy!  My husband really loved this so we will be eating it often.

Do you like mushrooms?  Can you believe how simple this soup is?  What are you going to add to this recipe to make it perfect for you?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , | 8 Comments »

Sweet Potatoes

Posted by terrepruitt on December 4, 2010

I know sweet potatoes are full of good stuff.  They are good for you to eat, but I didn’t think I liked them.  I mean they are SWEET right?  Well, recently I saw a recipe for roasted sweet potatoes.  You know how I love roasted veggies.  So I thought I would give it a try one day.  While my hubby and I were buying veggies today we bought some sweet potatoes.  Today was the day!  By the time we got home from our Christmas Tree excursion, I didn’t want to look for the recipe.  I figured that just knowing you can roast them was good enough for me.

Since I am not familiar with sweet potatoes I didn’t know what flavor to give them.  My plan was onions and shallots, but my hubby was saying that they ARE sweet so I thought maybe a more sweet flavor would be better.  Hmmmm?  So I decided on both.

I cooked a pan of “sweet” sweet potatoes and a pan of savory sweet potatoes.  Now I know why I didn’t think I liked sweet potatoes . . . . they ARE sweet.  So to me they don’t need to be cooked with sweet flavors.

In my “sweet” pan I used lemon olive oil, lavender salt, and salt.  In the savory pan, I used garlic olive oil, shallots, white onions, smoked garlic salt, and salt.  I decided I liked the savory ones better.  The potatoes themselves are sweet enough, to me they don’t need additional sweet flavoring. As you may remember sweet potatoes were on the list of anti-inflammatory foods.  Yay!  So that is one of the health benefits.  They are also a great source of complex carbs and antioxidants!  Here is some nutrient information about sweet potatoes:

(a cup of baked sweet potato with skin has about:)

—-180 Calories
—-72 mgs of sodium
—-41 grams of carbohydrates
—-7 grams of dietary fiber
—-4 grams of protein

—-769% of the RDA’s Daily Value of Vitamin A  (WHOA!)
—-8 % Calcium
—-65% Vitamin C
—-8% of Iron

Eating a little “good” fat with this (like the olive oil) helps your body absorb that vitamin A (beta-carotene).

This veggie really packs a punch.  I am going to try cooking it different ways.  Do you eat sweet potatoes?  How do you cook them?

Posted in Food, Vegetables | Tagged: , , , , , , , , , , | 13 Comments »