Author Archives: Julia Ann

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Snow Days  are good days for hearty soups to warm you

such as  White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach  Vegetable Soup  is a good  to have on hand in the freezer or a full pint jar setting in the refrigerator with soup ready to heat for a lunch.

I like to have soup available for quick lunches, so when I make soup, I make 8 cups from the recipe.  It is usually very thick with vegetables or the main ingredients. Because it is extra thick, I will add extra 99% fat free natural chicken broth when I reheat 2 cups of White Bean-Spinach Vegetable Soup.

Home cooked White/Navy Beans

Home cooked White/Navy Beans

Preserving the extra soup

The pictures of the white beans illustrate my home cook and canning. After the kettle of soup has cooked, I put the White Bean-Spinach Vegetable Soup into clean pint jars, seal, let cool to room temperature and set the jars in my refrigerator.  It helps to have an extra refrigerator on hand. These jars of soups are usually used in 2 weeks or less. If frozen in freezer bags or plastic freezer containers,  the soups could be kept longer.

Benefits of eating White Bean-Spinach Vegetable Soup

The choice of vegetables can vary with your likes or preferences.  This is an excellent way to meet the dietary requirements of 5-13 servings of vegetables and fruits each day.  Although fruit does not go in the soup, you have snacks and dessert with your meal.  The beans provide fiber and protein, carrots provide vitamin A, peppers contain vitamin C, potatoes are high in potassium and spinach if rich in folate.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Julia Ann
Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1/4 cup yellow onion small chop
  • 3 garlic cloves minced
  • 1/4 cup red bell pepper small chop
  • 1/4 cup celery 1/2 inch slices
  • 1/4 cup carrot 1/2 inch slicesl
  • 1-2 cups cooked white potato chopped 1/2 inch
  • 2 cups cooked white navy beans drained or 16 ounce can of white beans, drained
  • 14 ounce can of diced tomatoes with juice
  • 1 teaspoon fresh ginger minced or grated
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • 2/3 cups of water or more for thinner soup
  • 1 1/2 cup frozen spinach
  • salt and pepper to taste

Instructions
 

  • Prepare the white/navy beans or use canned beans.
  • Cook the white potato, chop
  • Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  • Heat oil in large Dutch Oven or kettle.
  • Add onion, garlic, celery, and carrots.
  • Cook until onion in tender.
  • Pour in the beans.
  • Add tomatoes and juice.
  • Add potatoes.
  • Add ginger and seasonings.
  • Pour in broth and water.
  • Add the frozen spinach.
  • Bring to a boil; reduce heat and simmer.
  • Cook until thoroughly heated.

Notes

Recipe inspired from Hoosier Farmer, January-February 1998. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery.  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.
Tried this recipe?Let us know how it was!

 

White Bean-Spinach Vegetable Soup Menu Suggestions

Mixer Whole Wheat Bread

Crock Pot Applesauce

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

  

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, for your cooking experience. ©2007-20208 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Rice:  A dish of many flavors.

Rice is a stable grain used all over the world.  This is one grain used in soups, salads, entrees, desserts in multiple cuisines. There are 8,000 varieties.  The more common varieties we see in our stores are Arborio, a round grain used in the Italian dish, risotto.  Basmatic rice is an aromatic nutlike fragrance and light texture.  Sweet Rice is very sticky to make sushi and Jasmine is a soft textured rice.  More common in U.S. groceries are the long grain, medium grain, brown rice and wild rice. 

Brown Rice

Raw Brown Rice, 1 cup

Raw Brown Rice, 1 cup

Brown rice has the most benefits. It has abundant amounts of fiber, complex carbohydrates, essential B vitamins, manganese and selenium . There are several layers to a grain of rice, the hull, the outermost layer and  inedible is removed to get brown rice.  White rice is milled and and polished which removes the bran and germ removing important layers of nutrients. Polished white rice must be “enriched” with vitamins B1, B3 and iron which are destroyed in the processing.

Cooked Brown Rice

Cooked Brown Rice, 2 cups

Health Benefits of Brown Rice

It is recommended to include in your diet a serving of whole grains, such as brown rice, 6 days per week to get the most benefits from grains.
<  Manganese , provides antioxidant protection , helps in energy production, and lowers type 2       Diabetes Risk.
<  Those  eating fiber-rich food of whole grains gained less weight than  when eating refined             grains.
< Cholesterol is lowered by the oil in whole brown rice.
<  Nutrients in whole grain protect again heart disease.

Put Rice in your Menu

After the big discussion on brown rice, I have to admit I frequently use long grain rice.  Last week in my blog, I talked about the Creamy Rice Pudding that I had made to go with the Chicken Schnitzel and Roasted Mixed Vegetables.  I used white long grain rice.

Cooking the Rice and Milk

Cooking the Rice and Milk

The  Creamy Rice Pudding recipe I used is a favorite of the family.  I have adapted it from Chef Ron Lock‘s recipe.  I made changes in the milk I used, I used vanilla soy milk and evaporated milk and added the toasted sliced almonds.

Cooking Rice Pudding

Cooking Rice Pudding


Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Julia Ann
A delicious creamy pudding of rice, raisins, cinnamon and almonds breakfast or dessert for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Creamy Rice Pudding
Cuisine American
Servings 6 servings

Ingredients
  

  • 3/4 cup uncooked long grain white rice
  • 1 1/2 cups water
  • 1 cup vanilla soy milk
  • 1/2 cup evaporated milk diluted with 1/2 cup water
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg beaten
  • 2/3 cups raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • cinnamon
  • nutmeg
  • toasted sliced almonds

Instructions
 

  • Boil 1 1/2 cups water to boiling in a medium sauce pan.
  • Add the uncooked rice.
  • Reduce heat and simmer for about 20 minutes, do not let rice get to dry and stick.
  • In another medium sauce pan, combine the cooked rice, 1 1/2 cups milk, sugar and salt.
  • Cook over medium heat until thick and creamy, about 15 - 20 minutes.
  • Add the remaining 1/2 cup milk, beaten egg and raisins.
  • Cook 2 minutes more, stirring constantly.
  • Remove from heat and stir in butter and vanilla.
  • Top with cinnamon, nutmeg and toasted almonds.

Notes

This recipe is adapted from Chef Ron Lock. https://www.facebook.com/TheChef RonLock.  
Tried this recipe?Let us know how it was!

 

Here are ideas for other rice recipes to try.

Oriental Vegetable and Rice Bowl   

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

 

 

 

 

 

Red Bell Peppers Stuffed with with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Chicken & Mushrooms in Herb Sauce served over Rice

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 

 

 

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Chicken Schnitzel

Chicken Schnitzel

Chicken Schnitzel:  A fresh change from comfort foods.

Chicken Schnitzel

Chicken Schnitzel

We have been having  soups, creamy casseroles, breads and desserts to comfort us in the cold of winter.  I decided we needed something crispy and fried.  Fried food is a rarity at our house, we bake, broil, steam, lightly saute or braise.   I remembered Chicken Schnitzel.

Chicken Schnitzel

Chicken Schnitzel

 It tasted so good, crispy, tender pieces of breasts of chicken with a crispy coating.  It was a nice change.

We look for comfort in foods, in the cold weather we look for comfortable clothes by wearing layers of  tee shirts, sweatshirts, big sweaters, and warm pants.    

 

Related imageThen comes spring and the unveiling!  Will that be a shock to you?  Have you found all your comfort foods around your middle? Are your scales a forbidden place to step?  Does it sound like a  lead into for a low calorie meal?  It wasn’t that at all. Really just changed the flavor of comfort foods to foods cooked in olive oil.  

 

 

Frying Chicken Schnitzel

Frying Chicken Schnitzel

I cut the chicken breasts into thin layers, 1/4 to 1/2 inch thick.  I did not flatten the pieces, as in true schnitzel. I mixed an egg with 1 tablespoon water and prepared a pan of flour, cayenne pepper and   a seasoning blend and black pepper.  I dipped the chicken cutlets in the flour, then into the egg mixture and again into the seasoned flour.  When the oil was hot in the skillet, I added the chicken cutlets to brown under a reduced heat, until crispy on both sides, about 4-6 minutes each sides to 170 F.  This recipe was inspired by Winemonger.com.

Roasted Mixed Vegetables

Roasted Mixed Vegetables

The side dish was roasted mixed vegetables, coated with olive oil, dried Italian Seasonings and black pepper.  The vegetables are those on hand, this time we had potato, zucchini, onion, garlic, carrots, celery, cabbage and cauliflower.  These were roasted at 525 F to tender and somewhat browned, 20-25 minutes.  They were a nice balance with the Chicken Schnitzel.

We still had some sweet, warm, creamy, comfort food:  Creamy Rice Pudding.  This is a favorite recipe adapted from Chef Ron Lock’s Creamy Rice Pudding. I used long grain white rice, 1 cup vanilla soy milk, 1/2 cup Carnation Milk and 1/2 cup water. 

Creamy Rice Pudding

Creamy Rice Pudding

Chicken Schnitzel

Chicken Schnitzel

Julia Ann
Fried crispy chicken cutlets with a thick crust over the tender white chicken breasts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Entree
Cuisine American
Servings 4 pieces

Ingredients
  

  • 2 boneless chicken breasts
  • 1 egg beaten
  • 1 tablespoon water
  • 1/8 teaspoon cayenne pepper to taste
  • 1 teaspoon Flavour-Enhancer Spice Blend
  • 1/2 cup Flour
  • 1/4 teaspoon Ground black pepper
  • 4-5 tablespoons olive oil or less if desired

Instructions
 

  • Cut chicken breasts in half, lengthwise or about 1/4 to 1/2 inch to get about 4 cutlets
  • Mix the egg and water.
  • Lightly season the chicken cutlets with cayenne and Flavour-Enhancer Spice Blend.
  • Mix the measured amount of seasonings in the flour.
  • Roll the chicken cutlets in the seasoned flour.
  • Dip in the egg to coat on both sides.
  • Again dip in the seasoned flour, set aside while seasoning the rest of chicken.
  • Heat the olive oil, hot, in a heavy skillet, the oil will sizzle when chicken is added.
  • Place the chicken cutlets in the skillet to brown about 4 minutes.
  • Sprinkle more black pepper is desired.
  • Turn the pieces over to brown the other side for about 4-6 minutes.
  • The temperature of the chicken should be 170 F when done.
  • Lay the crispy chicken cutlets on a meat platter lined with toweling to drain excess oil.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®l bring you great recipes for your cooking experience...©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.
Tried this recipe?Let us know how it was!

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Smoothies

Basic Smoothies

Mixed Fruit Smoothie

Mixed Fruit Smoothie

 Smoothies are a good and quick way to get the daily balance of fruits and/or vegetables in one glass full.  It is more a time saver than juicing and uses less fruits or vegetables to get a more than a glass.  The blender does it all, it is good if your blender will crush ice. The ingredients are simple:   juice, fruits and/or vegetables, combined or all one flavor, add ice.  Blend to mix, add honey if sweetness is preferred or make  a dessert smoothie with the use yogurt or milk instead of juice.

Benefits of Smoothies

When using the whole raw fruit or vegetable,  it gives the vitamins, minerals, sugars, starches and almost all of the plant’s nutrients.  The fiber from the fruits provide the benefits to the health of the colon and bowel.  Remember to wash the raw fruits and vegetables.

Making a Smoothie

Making a mixed Fruit Smoothie

Does your winter diet need altered?

Our morning smoothie gives us a good way to start the day.  It is a bit of sunshine for these dark and cold mornings.  Have you noticed you like your comfort foods this time of the year?  Think of the times you pamper yourself with a chocolate bar, desserts,  dish of potatoes, gravy, noodles, macaroni and cheese, and pasta.  

Mixed Fruit Smoothie

Basic Mixed Fruit Smoothie

Julia Ann
A quick healthy way to get the nutrients from fruits and vegetables in a refreshing beverage in one glass by drinking a Smoothie
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Beverage
Cuisine American
Servings 4 glasses

Ingredients
  

  • 1 cup mango and passion fruit juice consider "Lite" juice
  • 1 banana sliced
  • 1 small orange peeled and sliced
  • 1 medium apple cored and cut in small chunks
  • 2 tablespoon of blueberries
  • 2-3 cups of ice cubes

Instructions
 

  • Using a blender which crushes ice or crush up the ice cubes.
  • Pour juice into the blender.
  • Add the banana, orange, apple pieces.
  • Puree until blended.
  • Add the blueberries
  • Blend briefly
  • Add ice cubes, few at a time and blend until the ice is crushed.

Notes

Add a carrot, celery, or ginger to the fruit blend. Use your imagination of combinations of fruits or vegetables. Use less ice if a thinner smoothie is preferred, more ice makes it frozen slush. Yogurt, sherbet, milk, ice cream added would make dessert smoothies, though a lost in the amount of nutrients from the fruit.
Tried this recipe?Let us know how it was!

 

Freshly made Mixed Fruit Smoothies

Enjoy freshly made Mixed Fruit Smoothies

How about these with the smoothies?

Favorite Blog Sites:

Simply Recipes – Smoothies

There’s a Cook in my Kitchen – Smoothies

My Ginger Garlic Kitchen – Smoothies

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Steamed Cauliflower with Mornay Sauce

Picture from Creative cooking Course

Creative Cooking Course: The Creative Cooking Academy 1973

Steamed Caulifower with Mornay Sauce

Cauliflower seems to be latest vegetable in the spotlight, at least from many of the blogs I have been receiving.  It is not one of those vegetables  I  use very often  unless I have a specific recipe. It  is a versatile vegetable to be used in salads, casseroles, soups or vegetable side dish and on a pizza or stir-fried frozen cauliflower.  

Cooking Fresh Cauliflower

Fresh Cauliflower

Fresh Cauliflower

There are several ways to cooking cauliflower and other fresh vegetables. To have them keep their food value and looking fresh and delicious it is best to “undercook”, that is, to cook the vegetables as short as time as possible  and still be tender not over cooked.  The cooking time will vary the cooking method. Here is a list of methods to cook fresh vegetables:  steaming, boiling, pressure cooking, braising, baking, frying and roasting.

Benefits of Cauliflower

Steaming Cauliflower

Steaming Cauliflower cover over 2 ” water for 5-7 minutes.

Cauliflower can provide the healing powers to boost the immune system and inhibit tumor growth. Vitamin C and vitamin B folate support the immune system.  To keep the nutrients at the peak, choose solid white heads without brown spots. Eating raw or steamed cauliflower provides the most nutrients.  Store with the steam down to prevent excess moisture in the florets.  

Mornay Sauce, a French Cheese Sauce

Picture from Creative Cooking Course

Picture from Creative Cooking Course: The Creative Homemaker’s Academy 1973

Looking through an older cookbook, I found this recipe for Cauliflower with Mornay Sauce a French cheese sauce.  It is cauliflower florets steamed then covered with bread crumbs and melted butter as an au gratin. The Mornay Sauce base is Béchamel Sauce, a basic medium thick white sauce, with the added butter and cheese.  This is poured in the center of the cauliflower and browned under the broiler.

 

The Cauliflower with Mornay Sauce was very good even though the finished dish did not look like the picture.  I also used all the cauliflower in the casserole. I should have cooked the white sauce longer  before adding the cheese.  The original recipe called for Parmesan cheese, I used Pecorino-Romano and  too few bread crumbs.   The end recipe turned out to be closer to cauliflower soup and delicious anyway.

Cooking Bechamel Sauce

Cauliflower with Mornay Sauce

Julia Ann
An elegant cauliflower casserole is served with a generous sprinkling of bread crumbs, butter and a French cheese sauce broiled to brown the crumbs and sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Vegetable
Cuisine French
Servings 6 servings

Ingredients
  

  • 1 large head of cauliflower
  • 1 cup freshly ground bread crumbs
  • 1/3 cup melted butter
  • 1 recipe of MORNAY SAUCE
  • Basic White Sauce or Bechamel Sauce as follows.
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • To complete Mornay Sauce add
  • 2 tablespoons butter
  • 1 cup grated Pecorino-Romano cheese

Instructions
 

  • Wash and trim cauliflower into florets.
  • Steam the cauliflower until tender, 5-7 minutes over 2 inches boiling water.
  • Arrange cauliflower around the edge of casserole.
  • Melt the butter in a medium sauce pan.
  • Whisk in the flour until smooth.
  • Gradually stir the milk, constantly stirring or use whisk to blend.
  • Cook until sauce is thick.
  • Stir in the salt and pepper.
  • Prepare the Mornay Sauce
  • Add the butter in small pieces.
  • Stir in the Parmesan cheese, beating until the butter is melted.
  • Generously sprinkle bread crumbs over the cauliflower.
  • Drizzle 1/3 cup melted butter over the bread crumbs
  • Spoon Mornay Sauce into the middle of baking dish.
  • Broil until the crumbs are lightly browned.

Notes

Swiss cheese is often used in the Mornay Sauce, you may prefer other cheeses. Less salt may be better if the cheese is especially salty. Inspired by The Creative Cooking Course, 1973.
Tried this recipe?Let us know how it was!

 

Here are more cauliflower recipes.  Check out these links.

Simply Recipes  – Cauliflower Cheddar Soup

The Taste of Aussie -Crumbed Cauliflower Florets

 Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes  for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.