Post Detox Green Chicken Soup

Why yes, it does say "post detox" in the title. Which means yes, I actually did a cleanse. I know... I am as surprised as anyone!!! I had very little faith in myself going into this whole thing, but I actually made it through and I feel absolutely amazing! I started out doing a three day cleanse though Pressed Juices and loved it so much that I actually added two days and did a five day cleanse! I was definitely hungry at first, especially being around food non stop. Cooking and cleansing is tough to say the least, but it was totally worth it. 

This soup is perfect for coming off of a cleanse! Orrrr just because soup is delicious. It's super healthy, packed with immunity boosting greens and lean chicken breast. I made a huge batch of it so that it would be ready when I was done my cleanse and so that I would have extras to freeze for the next time I wake up with a sniffle in my nose.

POST-DETOX CHICKEN SOUP
Recipe from Chalkboardmag.com

Ingredients:

For the soup:

½ bunch kale (washed, stem removed and leaves shredded)
½ bunch swiss chard (washed and shred leaves only. Keep stems)
1/2 leek (mostly white part, washed very well and sliced into strips)
2 cups green cabbage (shredded)
2 stalks of celery (washed and slivered)
6 cups fortified chicken stock (regular chicken stock, reduced to ½ its volume)
couple minced cloves of garlic
salt and pepper to taste

To simmer the chicken:
2 chicken breast (bone-in for more flavor)
2 carrots (peeled and cut into thick slices)
2 stalk celery (washed and cut into big slices)
Swiss Chard (sliced stems)
½ cup leek (washed and sliced)
½ cup Spanish onion (cut into chunks)
cold water- to cover chicken and veg


Method:

For the Chicken:

Add all the ingredients in stockpot and cover with cold water. Start on high until it comes to a boil and then reduce to a simmer and let the chicken cook for 25 minutes.

Remove chicken from pot and chill until cool enough to handle with hands. Pull chicken into shreds. I saved the stock for the soup... I just reduced it by half so that it was much more flavorful.

For the Soup:

Place all the shredded greens and garlic into a separate pot. Cover with fortified chicken stock and cook at medium high heat, until it begins to boil (you won’t see it very well, as the greens will cover the broth). The greens will soon cook down and diminish in size. Let soup simmer slowly for 10 more minutes. Stir in shredded chicken breast and cook for 1 or 2 more minutes. Adjust seasoning. I like to keep it low in salt after co ming out of detox.

Green Minestrone for a Summertime Cold

Wanna know what's worse than sweating in 90 degree weather.......??
Sweating in 90 degree weather because you have a fever and feel like death.

UGH!

Summertime colds are the very worst time. They are way worse than winter colds because at least when you have a winter cold you can wear sweatpants.

In front of me I have two glasses of OJ because one is obviously not enough, 5 dogs piled on my lap, 97 or so crumpled up tissues, a scary movie playing on netflix because only scary movies are appropriate for me to watch in my current state of horror, and one Bon Appetite Magazine from which I found the recipe for my only reason for surviving today...

Green Minestrone. 

It is soup for summertime colds and it is delicious. Like, really, really delicious. It is quick to make, so you don't have to have the stove top on all day long. And it is packed with bright, seasonal produce and herbs!


Ingredients:
6 tablespoons olive oil, divided
2 leeks, white and pale green parts only, chopped
1/2 fennel bulb, chopped
1 small yellow onion, finely chopped
1 clove garlic, minced
2 celery stalks, thinly sliced
4 cups veggie broth or chicken broth
2 carrots, peeled and thinly sliced lengthwise on a mandolin
1 1/2 cups green peas (fresh or frozen)
1 1/2 cup fresh parsley leaves
1/2 shallot finely chopped
1/4 red onion, thinly sliced
Shaved parmesan to serve, optional

Method:
Heat 2 tablespoons of olive oil over medium heat and cook the leeks, onion, fennel, and celery until softened, but not taking on any color, about 5 minutes. Add the garlic and cook for about 30 seconds before adding the broth and bringing to a boil. Reduce heat and simmer until vegetables are tender, about 10- 15 minutes.

Add the carrots and the peas and simmer until the carrots are tender, about 5 minutes. Season with salt and pepper.

While soup is cooking, process the parsley and the remaining 4 tablespoons of olive oil in a food processor to a course paste and transfer to a small bowl. Mix the shopped shallot into the parsley paste.

Serve the soup topped with the parsley pesto, thinly sliced red onion, and shaved parmesan.

Roasted Delicata Squash Stuffed with Wheat Berries, Mushrooms, Kale, and Goat Cheese.

Yesterday morning I was given the most magical glimpse into what a happy person I will be once fall is finally here. I know, I know, technically fall IS here, but tell that to the Native American Summer we're currently experiencing. And with the weather expected to hit 93 degrees tomorrow, Al Roker can take that weather report and shove it where the sun don't shine. Ok, I know that was kind of rude, but mother nature is a rude, 93 degree hearted bitch and what goes around comes around. And since I can't find her, I'm going to punish Al Roker for it. (Sorry, Al. She must be a real crappy boss.)

Anyways, yesterday morning was all foggy and there was a chill in the air. It made my heart happy. It made me want to bake and watch Home Alone and be all around joyful and pleasant. Unfortunately, Richard was at the gym because "joyful and pleasant" usually doesn't happen for me before 11am. Or my first glass of wine, whichever comes first. And some days you'd be surprised which comes first. So,  it really was such a good morning... until it was 85 degrees and then, well, it wasn't.  I love summer, but  enough is enough! I wanna cook some pumpkin shit, ya know?

So, I did. Nothing holds this ginger back.

We got some delicata squash in our CSA this week. What on earth do I do with these? I thought to myself... I mean, besides adding them to our transitional gourd display (it's almost time for pumpkins. goodbye gourds I've never heard of!). So initially I thought These are much too pretty to eat. But, you are what you eat, right? And pretty is a nice thing to be, so I decided to cook them. Now,  I know what that which saw in Hansel and Grëtl! Delicious, pretty youth. (Author's Note: Please do not eat children.)

Anywhoo, I think this is a good time to transition into the recipe...

Roasted Delicata Squash Stuffed with Wheat Berries, 

Mushrooms, Kale, and Goat Cheese. 

Ingredients:
1 delicata squash, cut in half with the guts scraped out
1 cup wheat berries, cooked according to package directions
2 tbsp olive oil
1 cup mushrooms, sliced
1/2 onion, chopped
1 small clove of garlic, minced
1 cup kale
1/4 cup pecans, toasted
2 tbsp parsley, finely chopped
Goat cheese
Kosher salt and pepper

Method:
Cook the wheat berries according to package instructions, which most likely say something like "Bring a pot of water to a boil and simmer the wheat berries, covered, for about an hour until tender." Something like that... Once cooked, drain and set aside.

Cut the delicata squash in half. Scrape out the guts, drizzle with 1 tbsp of olive oil and sprinkle with salt and pepper. Turn it upside down on a cast iron pan and roast the squash at 350 degrees for about 30 minutes until tender. Mine started to caramelize on the edges and it was delicious.

While the squash is roasting, prepare the stuffing.

Sauté mushrooms and onion for about 7 minutes until golden and the liquid has evaporated from the mushrooms. Add the garlic and kale and sauté for another 2 minutes until wilted and fragrant. Remove from heat and stir in the pecans, cooked wheat berries, and chopped parsley.

Once the squashes are roasted to perfection, fill them with the wheat berry mixture and crumble some goat cheese on top. Then place back in the oven for 10-12 minutes until the cheese gets a little bit melty and delicious.

Enjoy!

Garden Vegetable Soup

I have decided that it is FALL! It's official. I'm done waiting... and sweating! I went to Starbucks this morning (as I only do from mid September-November...) and ordered a Pumpkin Spice latte and it set me over the edge! Both into fall and into an over-caffeinated, gourd-based decorating spree (there was some dried corn involved, too. After all, it is FALL!).

 

it's that time of the year!

Now, I may have a friend or two who is less than thrilled about my seasonal enthusiasm, (ahem... Marco....), which Rich calls my "seasonal affective disorder" because he says I try to bring about the changes in season through my decorating. But, here's what I have to say to you (and Marco), "Come over and eat a pumpkin whoopie pie while sitting at my lovely, gourd covered dining room table, and shut your mouth!"

I know that it is going to be in the high 80's this weekend, but I will be holed up in my house with the A.C. blasting, brainstorming for my Thanksgiving day menu. You might think that I am kidding.... I am not. Trust me, the only thing that I'm kidding about is that I haven't already started thinking about what I am going to serve on my perfectly decorated Thanksgiving table. I just really love fall!

I may be getting a little ahead of myself, but this time of year just gets me verrrrry excited! Maybe it's a little too early to talk turkey, but it is not too early to break out the fall decor. It's after Labor Day, so something has to fill the hole in my heart left by my inability to wear white jeans (which isn't a seasonal thing for me, white jeans just never work for me and that hurts my heart!)

Anyway, I made a soup a few weeks ago and, looking back, maybe I was jumping the shark a little bit. I mean, I pretty much had to strip down to my skivvies and surreptitiously sip soup slowly as I sat about 2 inches away from the A.C. (which Rich assures me is the least sexy way to see me unclothed). I did all of that just to avoid spontaneously bursting into flames from severe overheating. But, seeing as it was in the 60's this morning,  I decided to give this whole soup-making thing another try. Here's the thing, it's the end of summer vegetables and there's starting to be a (very) slight chill in the air, so take off your judging pants (or shirt... this could get fun) and give soup a chance.... I promise to hold off on the pumpkin recipes for at least another week!

Ingredients:
2 leeks, white and light green parts only, washed and thinly sliced
1 potato, peeled
1 onion
3 stalks celery
5 carrots, peeled
A few leaves of kale (I used curly)
1 zucchini
15 green beans
2 tbsp olive oil
1/2 gallon (or so) of chicken or veggie stock (you know me, I use no chicken- chicken broth because it is the bomb dot com)
2 28oz cans of diced tomatoes
A few sprigs of fresh parsley
A few fresh basil leaves
Kosher salt and freshly cracked pepper

If you have some extra veggies that you are dying to add... go for it. Get crazy, be creative, the sky is your limit (I am such a motivational blogger! Woo!)

Method:
Chop all of the veggies into bit sized pieces... about 1/4 inch. Then, in a large stock pot, heat 2 tbsp of olive oil and saute all of the vegetables for about 5 minutes until they are translucent, but not browned.

Add the stock of your choice, tomatoes (with their juices) and fresh herbs, and bring to a boil. Turn the heat down to a simmer and cook the soup, uncovered, for at least 30 minutes.

Serve. Hot. Enjoy.

Zucchini Lasagna & My Favorite Weekend Ever

I know... that's a pretty weighted statement......

"My favorite weekend ever."

......And I am standing by it. Saying that the last three days were epic would actually be an understatement. Richard and I were visited by my cousins Katrina and Stephanie all the way from Canada (you know, the undeniably most epic country ever!). I had not seen them in 8 years, but one of the best things about family is that the second you give each other a jumping up and down while squealing full body hug.... you are instantly best friends as if not one day has past since the last time you were together**

**Please note that one of the last times we were together I was 12 years old and we were so misbehaved that I was STILL grounded even when we got home from our family vacation to Canada. My cuzzys and I have always had a knack for getting ourselves into some pretty awesome trouble when we are together.

We definitely went at about 1,000 miles per hour from the second they got into town on Saturday morning.... guzzling champagne (8 mimosas at brunch is acceptable, right?) indulging in fabulous meals, pulling all nighters (who needs sleep when you have 8 years to catch up on) and starting dance parties like it was our job (which as much as I wish it was, it is not). My husband deserves a medal. Seriously. But judging by the fact he's currently drooling on the couch, it looks he's happy to settle for a nap. His third of the day. Apparently he needs one per decade he's been alive. Or one per Bacsalmasi he had to spend the weekend with...

So, since my brain is still drying out and re-forming from the weekend, and words escape me, a photo recap is obviously necessary.

These are my cousins. They are the best (minus Jessica... we missed you!)

this is what three girls look like watching the sun come up.

the absolute most fun.

  

Ok, just looking at the photos makes me a bit exhausted. Oy. Anyways, if you can't tell (surprise, surprise)  I am functioning on a few (thousand) less brain cells than I had last Friday, so I am going to keep this short and sweet. My body was in need of some serious nutrition today and this delicious vegetarian recipe did just the trick! Packed with veggies, super simple to make, and really.... if I didn't tell you it was PASTA FREE, you wouldn't even notice. It's also the perfect way to use up the three pounds of zucchini you bought to grill for dinner (but because you got distracted with dancing and hugging dinner didn't happen). Did I mention my husband deserves a medal?

Ok, let's get to the food....

Ingredients:

For the sauce

Use your favorite store bought sauce (I LOVE Rao's.) Or use my recipe found here. 

For the filling

1 pound small-curd cottage cheese

1 cup finely grated Parmesan cheese (about 3 ounces)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

For the vegetables

3 pounds zucchini, ends trimmed and sliced lengthwise 1/4 inch thick

3 tablespoons olive oil

2 pounds cremini mushrooms, sliced

Kosher salt

Freshly ground black pepper

10 ounces frozen artichoke hearts, thawed, patted dry with paper towels, and coarsely chopped

1 pound shredded whole-milk mozzarella cheese (about 4 cups)

Method:
Ok, there are quite a few steps, so don't get intimidated... it's much easier than the number of word's I am about to type.....

Make your sauce. Or set the jar nicely on your counter and feel accomplished in your own way. Both work great.

Combine the ingredients for the filling. The cottage cheese, parmesan, salt and pepper. Set aside.

Prep your veggies. I recommend grilling the zucchini to avoid it getting soggy, but if you prefer to broil it in an oven, that will work too. Either way, rub each slice with a little olive oil, salt, and pepper. Grill over high heat (or broil) until well cooked. I like the zucchini to be a bit crispy.

Next, in a sauté pan over medium/high heat, sauté the mushrooms and artichokes until browned.

Ok. All of your components are ready.... so start layering! On the bottom of a baking dish, spread some tomato sauce and 1/2 of the mushrooms and artichokes. Then layer with the grilled zucchini. Next, spoon 1/2 of the cottage cheese mixture on top of the zucchini. Then more artichokes, sauce, zucchini.... you get it. Layer all of your ingredients until they are gone. Top with shredded mozzarella cheese and throw that sucker in the oven at 350 degrees for 30 minutes until sauce is bubbly and the melted mozzarella is golden brown. Let the lasagna sit at room temp for at least 15 minutes so that it can set before serving or else it will be a runny mess.

Summer Grilled Salad & Join a CSA!

Summer how I love thee. Let me count the ways:

Barbecues (Rich concurs)
Bikinis (Rich loves the even more than me)
Sun dresses (Rich may know what these are)
Self tanner (please note: not sun bathing. I am a ging after all.)

And of course peaches, plums, berries, watermelon, corn, 'maters (southern husband, I can say this) summer squash...... actually..... ALL SUMMER PRODUCE!!!

garden harvest!

Oh, summer produce. We are so lucky to live in California where our summer is year round and our produce is extra wonderful and easily accessible. However, if you love summer produce, but hate getting up early on Sunday morning, grabbing your hand woven reusable hemp bags, and braving the unkempt masses who keep trying to hand you a flyer so you'll "come check out their band, do what Richard and I just did... We joined a CSA!  And it has been seriously awesome. What is a CSA you ask? It is community supported agriculture. Every Thursday morning we wake up to a box filled with organic and seasonal fruits and vegetables right on our doorstep. Even better, the farmers know they can count on you to make a purchase, so you're helping lower the cost of seasonal organic produce, all without having to go see anyone's "band." The company that we go through is called Farm Fresh To You. Unlike a lot of CSA's there's no long term commitment, so can cancel at any time, let them know what you like, and if you are the tenth caller, we'll throw in a snazzy watermelon phone (Rich says that joke is funny to people who are old enough to remember the Sports Illustrated football phone. I am not one of those people). Seriously though, if you go to their website and enter the code 6164 you'll get $10.00 off when you check out! That's it. Infomercial over. (I'm obsessed.)

Between our CSA and our garden we have been super spoiled this summer. And with all of this bountiful produce we've had to get creative with what we eat so that it doesn't all go bad! This grilled salad is perfect for that! You can pretty much take whatever veggies you have in your fridge and add them to my super simple (sibilant) salad recipe!

Summer Grilled Salad

Ingredients:
1 red bell pepper
1 yellow bell pepper
 2 ears of corn
1 onion, sliced
1 zucchini
1 yellow summer squash
A few leaves of kale
2 tbsp olive oil
1/2 cup of cooked quinoa
Goat cheese (optional)
Chopped basil
Salt and pepper

4 tbsp extra virgin olive oil
Juice and zest from 2 lemons
3 small garlic cloves, minced
1 tsp dijon mustard
1 small shallot, minced
Salt and Pepper


Method:
Preheat your grill to medium high heat and prep your veggies! Slice the onion and squash. I kept the squash in large pieces for easier grilling. I left the peppers, corn, and kale whole. Toss everything with a little bit of olive oil and a dash of salt and pepper.

Grill your veggies until everything is slightly charred. The kale grills super fast, the corn will take 10 minutes or so. Once everything is grilled, set vegetables aside until cool enough to handle. This is a good time to make your dressing.

To make the dressing, combine lemon juice, zest, shallots, garlic, and mustard. Slowly whisk in the olive oil and season with salt and pepper.

Once the veggies are cooled, chop the squash, bell peppers, and kale. Remove the corn kernels and toss all of the veggies together with the cooked quinoa and the dressing. To serve, top with chopped basil and goat cheese if you like.

Kale Caesar Salad with Homemade Croutons

That's me at age 3.
Adorable. I know. Thanks, Mom and Dad. 

Here is a list of the foods that I would not eat:
Brussels Sprouts
Beets (I actually still wouldn't even try beets until a few months ago)
Spinach
Cabbage
Peas
Bok Choy
Carrots
Sweet Potatoes
Kale (Did anyone eat Kale before 2012?)

....need I say more? What a picky little bitch I was. (Sorry Mom and Dad)

It really blows my mind that these crazy vegetables that my mother tried to poison me with as a child are now  staples in my diet. Let's take kale, for example. I would have rather eaten my own foot while sticking a fork in my eye than even have had a whiff of kale (or any other leafy green for that matter) anywhere near me. Now? Ok... well I still don't really like my greens, but I do hide them in just about everything. Especially kale. I add kale to just about every salad and every veggie dish I eat. Sometimes I'll even add kale to my kale (there are many kales). Which is why I literally dream about this kale caesar salad from my new favorite blog Two Blue Lemons (thank you, Rebecca!). This Caesar dressing takes 5 minutes to make and is so delicious it will blow your mind. And because kale is so hearty you can leave the dressing on this salad and it just keeps getting better!

kale caesar salad

Ingredients:

2 bunches kale
4 slices of bread... I used a loaf of olive bread from the Farmer's Market and it turned out super yummy! 
2 lemons
5 garlic cloves
1 farm fresh egg yolk
1 cup extra virgin olive oil, plus more for croutons
FRESH Parmesan cheese (fresh is the key word)
salt and pepper

Method:

Rinse kale. Remove the leafy parts of the kale from the tough stems and tear into bite sized pieces. 

Heat the oven to 425 degrees. Cut the bread into 1 inch cubes. Toss in olive oil, sprinkle with salt and pepper and bake for about 10 minutes until golden brown and crispy. Set aside. 

 In a blender, add the juice of 2 lemons, zest of 1 lemon, garlic cloves, egg yolk, pinch of salt and pepper. With the motor on, stream in the cup of olive oil until combined. The consistency just be that of heavy cream.

Toss the kale with the dressing and the croutons and enjoy!

Collard Greens to Make a Southern Boy Happy

I was never the child stuck at the dinner table with my elbows on the table and tears running down my cheeks in protest of the leafy greens left on my plate. I love my veggies. Always have. Always will. However, I love them a little bit extra when they are braised with smoked meats and garlic.

It is no secret that I have a small obsession with southern food. If you haven't picked up on this small little detail yet....well, then- SURPRISE..... learn how to read. I just love it. I sometimes think that I may have married my husband for the regular trips to North Carolina that somewhat revolve around which pulled pork sandwich I will stuff in my mouth next. And if any of you have tasted his smoked tri-tip (get your mind out of the gutter, I am not talking about man-meat here).... well, you know where the inspiration for my vows may have come from.

On our last trip to NC over Christmas I became a champ at absolutely devouring collard greens. Ok, ok..... so they aren't deep fried or cooked in their own fat for hours on end.... or even smothered in a tangy BBQ sauce, but holy hell- I am obsessed with this tender smokey dish. And.... wait for it..... it is actually packed with nutrients and health benefits. Ya, I said it.... collard greens are good for you! So give yourself 2 hours or so and get cooking- these are sure to win you some new friends or make your old ones actually like you more.... and these are southern hubby approved!

southern collard greens.

Ingredients:
2 pounds collard greens
2 meaty, smoked ham hocks
1 1/2 cups white wine
4 cups chicken broth
3 TBSP apple cider vinegar
1 tsp red pepper flakes
4 cloves garlic
2 cups chopped yellow onion
Coarse sea salt
Fresh cracked black pepper

Method:
In a large pot, add ham hocks, onion, garlic, red pepper flakes, and white wine. Bring to a boil and reduce for about 5 minutes. Add collard greens, vinegar, and chicken broth and bring back to a boil. Once boiling, reduce to low heat and simmer for about 2 hours until greens are very tender and ham hocks are starting to pull apart. Season with salt and pepper and try not to eat the whole pot.

Now... since I have lots of new family that are probably pro at making collard greens.... this was my first time, and while these turned out ABSOLUTELY DELICIOUS- I am more than open to suggestions and tips on how you make yours :)