Sunday, December 12, 2010

Red Tomato and Bell Pepper Soup

I used to like the occasional tomato soup, and I love bell peppers, so the recipe sounded good except of course it had some things I was allergic to in it, and it was meant as a cold soup. I am not big on cold soups with onion in them, so I altered the recipe slightly, and we tried cooking it. YUM! I actually like this with all the veggies blended and run through the strainer, cuz then you can drink it like a hot cup of soup should be drunk on a winter lay a bed morning. But if you're wanting something to chew, prep and cook this as stated:


3 medium plum tomatoes
2 yellow bell peppers
1 small red onion
2 cloves minced garlic
3 cups tomato juice (low sodium)
1 1/2 cups non fat plain yogurt (dannon)
3 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper


Chop vegetables, blend 1/2 vegetables and strain through fine strainer. Cook in a soup pot on medium for 10 minutes. Add remaining chopped vegetables. Can be served cool or hot. Delicous with shrimp if you're a seafood eater.

Number of Servings: 6

This soup was great as is, but also great all blended together, and then run through a strainer, and at one point we cooked up some sea food to go in it and that was delicious too since I"m a flexitarian not a vegetarian LOL but for those who are into veggies only, never fear, this is yummy and has a healthy supply of vitamin C for ya!

Let me know what you think!

Thursday, December 9, 2010

Whole Wheat, Mixed Berry Orange Scones

    OK I edited this recipe so I can eat it without getting hives. So you could substitute brown sugar or honey for the 2 tablespoons blackberry preserves and you'd get a less dense result. As it is, just be aware they're going to taste more like a 12 grain bread than your average scone. But since I haven't been able to eat any prepackaged breads cuz of the yeast, that was a welcome treat for me. I almost want to call them something other than scones, but I just wasn't just what else to call them since I took them from a scone recipe and they look like whole wheat scones. They're a lot heart healthier and waist line friendlier than store bought scones. So give em a shot, and let me know what you think.


      *Pam Olive Oil Cooking Spray, 1 tbsp *Flour, Whole Wheat Pastry, 1 cup *Teff Flour, 0.25 cup Steel Cut Oats, dry, 1 cup 1/4 cup Whey Protein 1/4 cup Low Fat Dry Milk Powder *Chia Seed, 2 tbsp Baking Powder, 2 tsp Baking Soda, .5 tsp Salt, 1 tsp *Fat Free Plain Yogurt, 1 cup *Sugar Free Blackberry Preserve, 2 tbsp Orange Juice, 2 tbsp *Dried ground orange rind, 2 tsp Mixed Berries, 1 cup (I used raspberry and blueberry)


    Makes 10 Scones.

    Preheat oven to 400. Coat baking sheet lightly with cooking spray.

    Wisk together all dry ingredients (flours, oats, dream protein, chia seeds, baking powder, baking soda, salt).

    In a separate bowl combine wet ingredients (yogurt, perserves, orange juice, orange rind).

    Make a well in the dry mixture then fold in the wet mixture and berries. Stir until just combined.

    Drop onto baking sheet in 1/4 cup scoops. Bake for 12 to 15 minutes until lightly browned. Since they are made with wheat flour, it may be difficult to tell when they are browned, so you can also check with a toothpick, and remove when the toothpick comes out clean.

    I put 5 in a plastic baggie and 5 in an air tight bag with the air removed then froze them. This way I'm not tempted to eat too many at a time.

    They are about 150 calories each, with 28 grams carbs, 4.5 grams fiber, and 6 grams of protein. Not bad for a scone! And since they're made with whole grains, and less than 2 grams of fat, they're heart healthy too. Try them with some almond butter or brummel and brown and no sugar added fruit preserves. DELISH! Or if you're not allergic to honey, I bet they're amazing with honey and butter spread of your choice.