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With the cooler weather around the corner, the sound of comfort foods are starting to entertain my mind and stomach.  Last night I made an attempt to make some homemade tomato bisque soup with a nice green salad and french bread on the side.  I make a lot of homemade soups, but never tomato bisque.  It is one of my favorite soups so I thought I might try my hand at it.  After all was said and done, I thought the soup came out wonderful and what I would call “a do-over”.  I found the recipe on the Food Network’s website (they have some wonderful recipes there!).  Below is the recipe, however, if you want a printable version, here is the link to the recipe.

Tomato Bisque:

Prep time – 15 min.

Cook time – 45 min.

Serves – 4-6 appetizer servings

Ingredients:

  • 4 tablespoons unsalted butter
  • 1 tablespoon minced bacon (about 1/2 ounce)
  • 1 onion – chopped
  • 1 carrot – chopped
  • 1 celery stalk – chopped
  • 4 cloves of garlic, minced
  • 5 tablespoons all-purpose flour
  • 5 cups chicken broth (homemade or low sodium)
  • 1 (28 ounce) can whole, peeled tomatoes (with liquid) roughly chopped
  • 3 parsley sprigs
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 cup heavy cream
  • 1 3/4 teaspoon kosher salt
  • Freshly ground pepper

Directions:

Heat the butter in a large soup pot over medium-high heat.  Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute.  Using a slotted spoon, transfer the bacon to a paper towel lined plate and set aside.  Lower the heat to medium, add the onion, carrots, celery and garlic and cook, covered, stirring occasionally until soft and fragrant, about 8 minutes.

Stir in the flour and cook, stirring for 3 minutes.  Pour in the broth and tomatoes and bring to a boil while whisking constantly.  Tie the parsley sprigs, thyme and bay leaf together with a piece of kitchen twine and add to the pot.  Lower the heat and simmer for 30 minutes.  Remove from heat and allow to cool.

When the soup base is cool, remove and discard the herb bundle.  Working in batches, transfer the mixture to a blender and puree until smooth.  Using a sieve over a large bowl, strain tomato puree.  Return the puree to the pot and reheat over medium heat.

Whisk in heavy cream and salt into the soup and season with pepper to taste.  Divide among warm soup bowls and serve immediately.

As a personal side note, I did not use heavy cream (I used 1/2 and 1/2 which worked just as well and fewer calories).  I also did not use a blender to puree the soup, but used a hand held immersion blender which was easier.  If you have one, you may want to use that instead.  You also may want to adjust the amount of salt.  I used the recommended amount, but it may be a bit salty for some tastes.  I also added a bit of my own personal flair and toasted some pine nuts to sprinkle on top of the soup.  I also added a bit of crumbled gorgonzola cheese to the bottom of the bowl for a nice added surprise.

If you do decide to try out this recipe, let me know how you like it and any other variations made to it.

Have fun and bona petit!

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Low carb, nutritious snacks are crucial for kids or adults with diabetes.  Managing blood sugar is always a challenge for those with diabetes and even for those that don’t have it.  But eating healthy and sticking to a low-glycemic diet can be very tricky and sometimes confusing.  The trick? Think protein, fiber, and healthy fats as a source of good healthy snacks.

Here are 12 snacks that you can pack that are both healthy and tasty:

1.  Hard boiled eggs

2.  Cheese sticks

3.  Fruit bowls

4. Trail mix

5.  Applesauce cups

6. Protein bars

7. Cottage cheese snack packs

8. Apple

9. Veggies and dip

10. Black olives

11. Popcorn

12. Cereal

For more information, visit www.dlife.com

I get on-line newsletters from dLife, which is a site that focuses on diabetes.  It’s a very good site and has a lot of useful information.  Yesterdays daily newsletter had an article about carbs.  Attached is a quiz that you can quiz yourself on about your knowledge of different foods and their carbohydrate values.  I thought I was pretty health conscientious, but I soon found out that I wasn’t all that knowledgeable about carbohydrate values and learned a few things.

Take the quiz, it’s only 10 questions.  I think you will be surprised at some of the facts.  And I guarantee that  you will actually come back with more knowledge than when you came in.  🙂

Take the Carb Quiz

Let me know how you did.

Almond Pork Tenderloin

Source http://www.theotherwhitemeat.com
Rating (1) Prep Time 90 minutes
Cook Time 20 minutes Difficulty Easy
Yields 6 servings

Almond crusted pork in a sherry soy sauce marinade.

Ingredients

1 1/2 lb Pork, tenderloin, lean, raw
1/2 cup cooking sherry
2 tbsp low sodium soy sauce
1/2 tsp black pepper, ground
2 medium garlic cloves, crushed
1/2 cup ground almonds
1 tsp olive oil
1 cup fresh chopped onion
1 fresh carrots, peeled and diced
1 Celery, stalk, fresh, medium, chopped

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories 241.1
Total Carbs 9.7g
Dietary Fiber 1.9g
Sugars 2.6g
Total Fat 7.7g
Saturated Fat 1.3g
Unsaturated Fat 6.4g
Potassium 0mg
Protein 29.4g
Sodium 454.7mg
Dietary Exchanges
Fat 1, Meat 2 1/2, Starch , Vegetable 1, Very Lean Meat 1/4
See the Detailed Nutritional Analysis
Powered by ESHA

Directions

1 In small bowl stir together sherry, soy sauce, pepper, and garlic; pour over pork in a self-sealing bag.
2 Seal bag; Marinate in refrigerator 1 hour. Remove pork from marinade, reserving marinade; pat dry. Coat pork with almonds. Heat oil in large skillet over medium heat.
3 Brown pork on all sides, about 5 minutes, turning carefully.
4 Reduce heat to low, add reserved marinade, onion, carrot, and celery; cover and simmer 10-12 minutes.
5 To serve, slice tenderloin and serve with vegetables and hot cooked rice. Garnish with chopped cilantro and accompany with a fruit salad.

Additional Information
Marinate the tenderloin overnight in the refrigerator, and finish preparation just before dinner. This skillet supper is on the table in fewer than 30 minutes. Accompany with a fresh fruit salad.

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