In Our Kitchen
2t chopped finely fresh ginger root
1/4 C vegetable oil
2 T sugar
2 T vinegar
1 T snipped fresh parsley
1/2 t salt
dash red pepper sauce
dash of black pepper
This salad is not just healthy and delicious but beautiful as well. Great to serve around the holidays or just a gathering of friends. Another salad that combines your fruits and vegetables in a scrumptious way!! Enjoy
Festive Holiday Salad
1 1/2 bunches of Romaine torn or if you like a more bitter flavor 5 medium heads of endive trimmed and cut into circles (you can also combine of course)
1 Red onion sliced in circles
1 medium green apple peeled, cored and cut into1 inch cubes
1/4 lb of blue cheese (goat is also a good) ** Remember if you’re pregnant pasteurized cheeses only please**
1 avocado peeled and sliced
2 T dried cranberries
2/3 C corn kernels defrosted or fresh off the cobb (cooked and removed)
Dressing: Use an oil and vinegar; or whisk together 2 lemons juiced, 1t salt, 1/2 t pepper and 1/4 C olive oil.
If you prefer a sweeter dressing use the dressing above for the mandarin orange salad or try a rasberry vinaigrette.
TIP: Squeeze the juice of half a lemon into bowl then toss lettuce and apple to prevent from turning brown.
Recipe #6 & #7
The next two recipes are soups!! Thick, hearty soups that are a meal within themselves. You won’t need more with them except maybe some of your favorite breads. Both these recipes are HIGH protein recipes. Protein is super important for your baby’s growth, in particular tissue and muscle development. Legumes are a big part of both these recipes. Legumes are a high fiber, high protein food that should be part of every balanced diet, especially when eating for two! The legumes used in these two recipes are split peas, kidney beans, lima beans and pinto beans. Other examples include black beans, soybeans, navy beans, black eyes peas, green peas, chick peas (Garbanzo beans) and Edamame.
TIP: To make complete proteins out of these legumes (meaning all essential amino acids are present) you must mix them with whole grains (unrefined). My Friend the Midwife will have more on these grains later. Quinoa and brown rice are good examples of unrefined grains.
Both these recipes may be made vegetarian but here will be given as the original family recipes with meat. Bon Appetit!!
Split Pea Soup
1 lb dry split peas (rinsed and soaked in water overnight) *You can skip this step but then plan on cooking soup for most of day on low*
8 C water
1 Meaty ham bone (or 2 hocks)
1 t chicken bouillon
1/2 t salt
1/4 t pepper
1 large onion finely chopped
1 C carrots chopped
1 C celery chopped
1 potato peeled and cubed
1 C sour cream
1 T sherry
Directions: Rinse peas; place in kettle. Add water, ham bone, onion, bouillon, salt and pepper. Bring to a boil, then simmer on medium low for 90 minutes; stir often. Then remove ham bone, cut off meat into cubes. Discard bones and return meat to soup along with carrots, celery and potato. Simmer to desired consistency, then add sour cream and sherry.
*Vegetarian version exclude ham bone and use vegetable stock*
Taco Soup: (Original recipe given to me from my Louisiana friend Carla, with some adjustments I’ve made over the years. Thanks Carla, nothing like cooking and sharing recipes with good friends).
2 lbs ground beef, browned and drained
1 large onion chopped
1 green bell pepper, chopped
4 oz can of green chilis
1 t pepper
15 oz can pinto beans, rinsed and drained
15 oz can lima beans, rinsed and drained
15 oz can red kidney beans (may use 2 cans of pinto beans and no kidney if preferred), rinsed and drained
15 oz can of hominy or corn, rinsed and drained
3 cans stewed tomatoes
1 1/2 C water
1 pkg taco seasoning
1 pkg Ranch dressing mix ( DO NOT LEAVE THIS OUT)
Directions: Saute onions and pepper till soft (about 5 minutes) then add meat, brown and drain most fat. Rinse and drain all beans and corn then add to pot, the add undrained stewed tomatoes, water and seasonings. Simmer for about 1-2 hours. This can also be done in a crock pot if desired.
Serve with grated cheese and tortilla chips. YUMMY!!!!
This recipe is easy, light, healthy and delicious! Can’t beat that. It’s a roasted vegetable dish with melted cheese. It’s fabulous as a side with just about any meal. Perfect for those nights that you don’t really feel like cooking but still want to keep healthy
Mom’s Roasted Veggies:
1 bunch of fresh broccoli cut into spears
1 pkg mushrooms cleaned and sliced
1 onion sliced
1 red bell pepper (you actually can use whatever color pepper you want here, just remember red, yellow and orange are sweeter than the green)
1/4 lb sliced provolone
1T olive oil or real butter
Directions: Steam fresh broccoli and set aside. Saute mushrooms in 1/2 the olive oil or butter till browned, they should shrink and be slightly crispy around the edges. Saute the onions and peppers in 1/2 the olive oil till browned. Layer the vegetables in shallow baking dish, sprinkle with garlic powder, then layer with provolone. Bake at 450 degrees for 20-30 minutes.
Recipe # 9
Let’s talk about peppers. Since the last recipe and this one include them as a main ingredient. Plus they are one our favorite foods adding tons of flavor and nutrition whether being used as a compliment or a main ingredient. They are low in saturated fat, sodium and cholesterol. They are high in vitamins A &C, folate and B6, plus good source of fiber. Making them excellent foods for weight control, and fighting high cholesterol and heart disease. So eat up, and enjoy this yummy recipe for stuffed peppers. You can of course substitute green for any of the fabulous radiant colors bell peppers are found in. To make this dish vegetarian you can use more rice or bread crumbs as a substitute for the ground meat. Brown rice is a better choice than white nutrition wise if your family will eat it.
Nutrition facts: This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Niacin, Folate, Magnesium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.
4 green bell peppers tops cut off, remove seeds and membranes, wash
1lb ground beef
1/2 red bell pepper chopped
2 cloves garlic minced
1/2 onion diced
1/2 C long grain rice
1/4 C parmesan
1 t dried basil or oregano
1T worcestershire sauce
8 oz can of tomatoes chopped or tomato sauce
1/2 C water
Directions: Saute onion, garlic, chopped red pepper and meat until meat is browned and onion tender. Drain fat, add tomatoes undrained or sauce, water, rice, worcestershire, salt, pepper and basil. Bring to a boil then simmer covered for 20 minutes, until rice is tender. Add cheese and mix together. Stuff peppers with mixture, place in shallow baking pan and bake at 375 degrees for about 30 minutes until peppers are tender and heated through. You may sprinkle more cheese on top and bake another 5 minutes if desired. Let stand about 10 minutes then serve. Enjoy!!! This recipe is one of my very favorites
TIP: If you and your family are fans of green peas, adding these to the mixture frozen or fresh with the same step as adding the rice is a delicious addition.