Quickie Pepper Soup

Every now and then, I want to make a serving or two of soup without any hassle.  I don't feel like making a big batch and having to store it, or sometimes, I find myself with random leftovers, and see if I can whip up something quick and healthy for lunch, or dinner if I find myself in a subsidized single parenting situation.

Right before we moved, Kyle was away on a business trip.  I found myself in the odd situation of not having anything in the fridge (since we were cleaning the fridge out before our big move abroad).  I foraged through the fridge and came across some chopped peppers from a salad I'd had a day or two before and a frozen cup of pasta sauce, as well as a frozen cup of chicken broth in the freezer. It's amazing what you can come up with when you only have a few paltry leftovers in the fridge and you're sick to death of take-out!

This pepper soup is awesome and literally takes five minutes. 

Quickie Pepper Soup

You'll need:

• 1/2 cup pasta sauce
• 1/2 cup broth (chicken, veggie or beef will do)
• 1/2 red pepper (or a whole one, whatever you have in your fridge!- you can mix other flavored peppers in as well if you want)
• Salt and Pepper to taste

Instructions:

• Heat a medium saucepan to medium-high heat.  Drizzle a bit of olive oil (no more than 1tsp) into the pan.
• Roughly chop the pepper.  Toss it in the pan.
• Cook for 1 minute.
• Pour in the broth and pasta sauce.
• Heat the pan to high.  Bring the pan to a boil.
• Lower the heat to medium-high heat.
• Cook for 3 minutes. 
• Blend with a immersion blender or a blender until liquid.
• Serve!

**Since I was the only one eating this, I added a bit of hot sauce and sriracha!  Make it however spicy or mild you like!

Meatloaf 4 Ways!

I have a confession...when my husband is on business trips, I eat way more popcorn than a normal person would ever consider consuming...and I tend to live on leftovers.

During Kyle's last business trip, I made Laela and I some delicious turkey meatloaf. You might be thinking, "meatloaf? How boring! How on Earth can anyone live on meatloaf for a week?!" Well, let me tell you this- meatloaf is awesome. You can eat it cold on a sandwich (some people like it with mayo, others with ketchup, or some top it with tons of lettuce, tomato, onion, cheese and/or pesto). You can eat it hot and steaming with mashed potatoes, veggies, and brown gravy. You can chop it up, mix in some bbq sauce in a medium hot pan until it's well heated, put it on a bun and yum! You've got a tasty sandwich!

My latest discovery for leftover meatloaf may very well be my favorite. I cooked some hericots verts (french green beans) in a medium-hot pan with 2 cloves of finely sliced garlic, 1/2 a roughly chopped tomato, about a tablespoon of olive oil, and some salt and pepper. Once the beans were good and crispy, the tomatoes were oozing flavor, and the garlic was clear and aromatic, I transferred the green beans to a plate.  In the same pan (without turning off the heat) I drizzled a small bit of olive oil (about a 1/2 tsp), chopped the meatloaf to bits (2 servings), threw in 3 chopped up basil leaves, 1/4 cup of chicken broth, and added the other half of the roughly chopped tomato to the mix. I cooked it on medium heat for about 2 minutes, then let it reduce for about 30 seconds on high heat, stirring to make sure nothing stuck to the pan. Man oh man, was it ridiculously delicious. It was like a gourmet meal for the lazy...or the very tired mama.

This meal is proof that no matter how tired you are, you don't have to grab the phone and order that take-out that's just going to make you feel awful.  Sure, it's fine for once in a while, but if you have a life like most people, you're busy, and it's easy to get in a take-out rut.  Do yourself a favor, Drop the phone, and try cooking. This dinner took less than ten minutes to throw together.  The meatloaf itself is only 5 minutes or less of prep.  Plus, the more often you try new techniques and recipes, the more quickly you will be able to get things done in the kitchen.  Be a fearless home cook!

For a really great meatloaf recipe, click here. Just replace the 1lb beef for 1lb ground turkey (I prefer 1/2 dark and 1/2 white for meatloaf).

Once you've tackled that meatloaf, give this one a go! There are more ingredients/steps involved, but it's really delicious! (and it's great for sneaking some vegetables into your anti-vegetable family members!)

Spanish Chicken and Beans with Peppers

I love Goya Adobo seasoning.  While I'm not always big on pre-made seasonings, Adobo really is one of my favorites.  It reminds me of when I was in college, and my girlfriends and I would make these huge spaghetti pots of Spanish rice with beans, corn, peppers, and those weird little hot dogs all sliced up (it sounds gross, but oh mama, is that rice amazing) with hot sauce dumped all over it.  Seriously, thinking of that rice makes me salivate--and miss my college friends.

While this isn't the same recipe of my college years (oh yes, I will definitely be sharing that one soon), this recipe is just as good, and much, much quicker to make.  Also, I daresay this recipe is a bit healthier, as there is minimal fat, is packed with fiber, veggies, and protein.  Give this recipe a try.  It's one of the quickest, most flavorful meals you will ever make.  The best part?  If your family doesn't lick their plates and inhale everything you made, the leftovers taste even better the next day.

CaraCakes Spanish Chicken and Beans with Peppers

You'll need:

• 1 lb chicken breast  (I pound mine 1/2 in thick, and cut it into cubes with scissors)
• 2Tb Goya Adobo Seasoning
• 1/2 tsp cayenne pepper
• 1/4 tsp paprika (you can add more if you like it spicy- I'm the only one in my house who likes spicy food, so I just add more to mine)
• 1/2 vidalia onion, diced
• 1/2 red pepper, diced
• 1 can black beans, rinsed
• 1 cup chicken broth, or 1 cup water with 1 chicken boullion cube
• Brown Rice (I used 10 minute Success Precooked Whole Grain Brown Rice)

Instructions:

• Heat a large skillet to medium heat.
• Pour 2Tb olive oil into the pan.
• Once the oil is heated (you can flick water into the pan to check.  If it sizzles, the pan is hot.), add the onions.
• When the onions are clear, add the red pepper.  Cook for 2 minutes, stirring occasionally.  If the onions or peppers start to stick to the bottom of the pan, add a tablespoon or two of water and scrape the onions and peppers from the bottom of the pan.
• Boil water, and cook rice according to instructions.
• Add the chicken, cayenne pepper, paprika, black beans, and broth to the pan with the onions and peppers.
• Cook for ten minutes, or until the chicken is fully cooked and the sauce has reduced (it will look less like soup and will have thickened a bit.)
• Serve over rice.
• Enjoy!

Butternut Squash Soup

Over the last few months, I've dared to get dangerous in the food store.  I let Laela use one of those little kid carts in the produce section at Whole Foods.  She gets to fill it with whatever she wants, and then we go home and try to figure out what to do with it.

Last week, Laela grabbed a butternut squash, something, I'm almost embarrassed to admit, I've never made.  I think it's delicious, but I usually ate it out or at friend's houses.  I tried looking up a few recipes, but I seemed to be missing an ingredient, or three, so I decided to just wing it.  The result?  A soup so deliciously simple and flavor packed, that it almost defies reason.

Butternut Squash Soup
You'll need:

• 1 medium butternut squash
• 2 cups chicken broth (I used homemade that had been cooked with lemon, sage, garlic, and rosemary)
• 1 clove garlic
• 1 good shake of onion powder
• Salt and pepper
• 1Tb butter
• An immersion or regular blender.  (If you don't have an immersion blender, and have $20 to spare, go out and get one.  It will really make your cooking life easier- and less messy!!)

Instructions:

• Put a large saucepan on medium heat.  Add the chicken broth, garlic, butter, onion powder, salt and pepper to the pot.
• Peel off all of the skin of the squash.  The skin is a little difficult to peel, and the squash is an awkward size, so I used a knife to peel and cut off the ends.  Just be sure not to cut too deeply, or you'll take away the "meat" of the squash.
• Cut the squash into cubes.
• Steam your squash cubes using either a steamer, or a pot with a steamer insert.
• When the squash falls apart on your fork, it's ready to be added to the pot of hot broth.
• Cook for 5-10 minutes. 
• Blend together.  Taste to adjust seasoning. 
• Serve and enjoy!!

Laela LOVED this soup.  We toasted some whole wheat baguettes and dipped them in our yummy soup.

*This will store in the fridge for a week, the freezer for 3-6 months.
*Roasted red peppers are a fantastic garnish for this!

I know that it might sound crazy to let my child loose in the produce department, but I really think it's teaching her to be curious and open to healthy foods.  I have a little girl who cheers "Banana!  Banana!" in the checkout line, and that's something I'll take any day of the week over those kids flipping out over wanting candy.  Give it a go.  Let your kid have a food-venture with you!  You never know what you will come up with!

Crock Pot Turkey Meatballs

Ugh.  Our laptop exploded.  Therefore, until we get a new laptop, there will be no pictures on CaraCakes.

Anyway, I promised some seriously awesome recipes this week, so let's get to it.

Who doesn't love meatballs?  Okay, vegetarians.  Vegetarian friends, try this with veggie crumble or ground tofu.  And double your seasonings. 

Crock Pot Meatballs

You'll need:

• 1lb ground turkey (I get the butcher to give me a mix of 85/95- otherwise it'll be too dry if you use all white turkey.)
• 2 cups pasta sauce
• 1/2 cup chicken/beef/veg stock
• 2 bulbs garlic, crushed
• 1 cup parmesan cheese
• 1/2 cup romano
• 1 cup breadcrumbs
• 1 egg
• Dash of salt and pepper
• 1tsp onion powder
• 1 tsp garlic powder

Instructions:

• In a large bowl, combine your meat, egg, onion powder, garlic powder, salt and pepper, romano, parmesan, and breadcrumbs.  Squish all of the ingredients together with your hands.
• Form the meat mixture into balls (try to make them the same size).  If it feels to dry, add a bit of water to make it easier to mold.
• Turn the crock pot on low heat.
• Pour the pasta sauce and broth into the crock pot.
• Add the crushed garlic.  (you can add extra if you're a huge garlic lover.)
• Add the meatballs.
• This is a great meal to start in the morning, as it will be ready by dinner!
• Serve with pasta, on a roll, or on their own!

*This is another easy to freeze dinner.  You can freeze them with or without sauce.
*Tip- If you like crispy meatballs (we really do!) bake them for about ten minutes on a greased baking sheet at 400-degrees before you put them in the crock pot.

Enjoy!!

Moving, Vomit, and Smoothies with Feel Better Garlic Broth and Rice

"Sniffle."  "Cough."  "Hack."  "Whimper."

Things no Mommy and Daddy want to hear on the baby monitor in the middle of the night. 

Our baby (okay toddler, but she's always going to be my baby!) woke up sick two days into living in Greenville.  At first, it seemed like just a cold, but with each day, the symptoms just got worse and worse.  The next thing you know, Kyle and I are getting thrown up on like we're at a frat party.  Ugh.

Thank goodness my husband dealt with cleaning up his fraternity basement in college.  He always says that if you can handle cleaning up a fraternity basement (especially after a party), then you can handle just about any grossness a tiny human will throw at you.  Gotta love a man who doesn't so much as flinch (or cringe) when his daughter is coughing and vomiting on him Exorcist style.

Oh, and did I mention that the movers dropped off all 150+ boxes of our stuff the same day she started to get sick, so the apartment was like a death trap and we had to unpack like maniacs during her naps?  It's difficult enough to get unpacked with a toddler running around (ooh!  boxes to climb!  wahoo!!!), but with one who wants to get into everything and snuggle at the same time, that's not easy going.

Thankfully, Kyle is amazing and found us a really nice pediatrician.  He gave Laela some medicine, and she seems to be getting better every day.  Since Laela hasn't had much of an appetite, I've had to get a little creative with some yummy, feel-better food. 

Watermelon Water
Cut up some watermelon. 
Add equal parts watermelon and ice cold water to a cup or sippy cup. 
Serve!

This will keep your little one well hydrated, and doesn't have as much sugar as some other drinks for sick kids.  Plus, it tastes awesome!
*For a twist, you can blend watermelon and ice for a really icy treat!  Or you can make watermelon cubes by blending the watermelon and putting them in freezer trays.  You can save the cubes in freezer bags!

Smoothies 3 Ways
Fruit and Yogurt:

• Add equal parts vanilla or plain yogurt with berries and a banana. 
• You can freeze leftovers and drink them later!  Or pour the leftovers into ice cube trays and you'll have some tasty yogurt pops.  Store in freezer bags and pop out of the freezer when you want some.

Yogurt:

• Laela really likes vanilla yogurt with cinnamon.  I put in a little bit of ice, blend it, and give it to her as a drink.  You can make yogurt pops with the leftovers the same way as described above.

Fruit:

• You can use almost any kind of fruit- watermelon, berries, bananas, peaches, nectarines, etc and blend it with some ice.  You'll have a refreshing, delicious, and super nutritious treat.  You can make ice pops the same way as the other smoothies.

*some people like to add sugar to smoothies.  I don't think it's necessary.  If you taste it and it doesn't taste sweet enough, you can try some honey, or spoonful of sugar, but PLEASE taste it first.  People forget that fruit really is sweet because they have so much sugar added to things.  You might be surprised by how delicious a simple, real fruit drink can be.

Chicken Broth and Rice

I'm a firm believer in the power of a hearty garlic chicken broth to help you feel better.  This is the easiest way to make it (I didn't have any bones to make home made, and let's be real, I just moved.  I didn't have the time to make any stock.)

• (1) quart organic chicken stock.
• (1) bulb garlic, finely chopped.
• (1) handful parsley.
• (1) cup rice (you can use anything on hand.  I used basmati, but I'd have probably used brown rice if that's what I'd had on hand.)
• Salt and pepper
• Onion powder
• Butter

1.  Cook your rice according to package instructions.
2.  Add a dash of onion powder, salt and pepper to the rice (to taste).
3.  Add a little butter (according to taste) to the rice.  Set aside.
4.  Place a medium saucepan on medium heat.
5.  Add a quarter tsp. of butter with the chopped garlic bulb to the pan. 
6.  Cook for two minutes.
7.  Add the parsley, a dash of salt and pepper, and a dash of onion powder.
8.  Simmer for five minutes.

How you serve this is up to you.  Laela drank her broth and ate her rice separately.  You can put some rice in the bowl and pour some broth over it.  You can add vegetables.  You could have cooked your broth with some carrots, onions and celery (til fork tender).  I didn't because I didn't have any one hand, and even if I did, I was looking for something quick and easy.  You could also add some leftover chicken- cut or shredded up.  Do whatever you think you'd like, or if you're feeding a little one, try what you think they'll eat.  I don't know about you, but when Laela's not feeling well, it's the only time she gets fussy about eating.  So I just try to keep it as simple as possible.

Wednesday I'll post what I made for Kyle's birthday dinner!