Prep2eat

April 13, 2016

Cauliflower

Filed under: Prep2eat — prep2eat @ 3:37 pm

Reblogging with resized photos.

Prep2eat

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Cauliflower is now the vegetable to add bulk to many meal creations. I waited too long to be daring to try this scary vegetable. It is not colorful or visually inviting to my palate. Oh, but it is a filler to many dishes now that I strive to add more vegetables to mo my meals.

Instead of automatically reaching for rice or potatoes for a side dish, I now grab cauliflower to slice or chop to cook with. Cauliflower is added to my baking sheet of assorted vegetables to roast. Roasting vegetables drizzled with olive oil and sprinkle of salt & pepper brings out sweetness to vegetables.

Stirfrying vegetables to serve with a choice of stir fried protein is bulked-up with chopped cauliflower. Add low sodium soy sauce or low sodium broth and a delicious creation is prepared.

A quick steaming of cauliflower followed by a quick pulsing in a…

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April 9, 2016

Cauliflower

Filed under: Prep2eat, vegetables — Tags: — prep2eat @ 9:17 am

 

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Cauliflower is now the vegetable to add bulk to many meal creations. I waited too long to be daring to try this scary vegetable. It is not colorful or visually inviting to my palate. Oh, but it is a filler to many dishes now that I strive to add more vegetables to mo my meals.

Instead of automatically reaching for rice or potatoes for a side dish, I now grab cauliflower to slice or chop to cook with. Cauliflower is added to my baking sheet of assorted vegetables to roast. Roasting vegetables drizzled with olive oil and sprinkle of salt & pepper brings out sweetness to vegetables.

Stirfrying vegetables to serve with a choice of stir fried protein is bulked-up with chopped cauliflower. Add low sodium soy sauce or low sodium broth and a delicious creation is prepared.

A quick steaming of cauliflower followed by a quick pulsing in a food processor produces a texture similar to rice. Use “cauliflower rice” to compliment a stew, a stirfry, and even a soup.

Experiment and create dishes with a healthy vegetable choice. Cauliflower is not scary for me anymore.

 

Leftover vegetables including roasted cauliflower in my scrambled eggs.

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January 13, 2016

Pizza Soup

Filed under: Prep2eat — prep2eat @ 5:33 pm

Fully uploaded post now.

Prep2eat

Happy New Year 2016

My blog has been a place for me to archive my recipes and food photos for the past four years.

It is my intention to save favorite recipes here as well as inspire and share the passion of homecooking with you. It gives me pleasure to prepare and serve a flavorful meal to my family and friends. The process of choosing quality produce, meats and grains is the start of a magical dining experience. Building textures and flavors round out a multi-sensational taste-bud awakening. The cooking process is total involvement, in-the-moment pleasure for me. Paying attention to details and timing is the creative flow of preparation.

Now cooler weather has finally arrived in New England, so I am returning to my hot soup creations. Just after the new year celebration, I wanted to “cook from the refrigerator” also known as using the leftovers from earlier meals…

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Pizza Soup

Filed under: Cook, Food, foodblogs, Healthy, Homemade, Prep2eat, Soup, vegetables — Tags: , — prep2eat @ 4:23 pm
Happy New Year 2016

My blog has been a place for me to archive my recipes and food photos for the past four years.

It is my intention to save favorite recipes here as well as inspire and share the passion of homecooking with you. It gives me pleasure to prepare and serve a flavorful meal to my family and friends. The process of choosing quality produce, meats and grains is the start of a magical dining experience. Building textures and flavors round out a multi-sensational taste-bud awakening. The cooking process is total involvement, in-the-moment pleasure for me. Paying attention to details and timing is the creative flow of preparation.

Now cooler weather has finally arrived in New England, so I am returning to my hot soup creations. Just after the new year celebration, I wanted to “cook from the refrigerator” also known as using the leftovers from earlier meals. This is how my Pizza Soup was created. I had small amounts of Mozzarella and Parmesan cheese left over from a delicious Chicken Parmesan with Rigatoni meal. Oh my, the basic tomato-based vegetable soup was elevated to “The Pizza Level.” A genuine upgrade to an already favorite soup that I have posted in my blog previously.

Did I tell you how fast this soup is prepared? Oh, about under one hour. Please treat yourself and others to this foodie experience.

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What you will need:
cutting board
kitchen knife
vegetable peeler
can opener
large pot with matching lid
wooden spoon
cheese grater or box grater
measuring spoons
measuring cup
small spoon for tasting
soup ladle
serving bowl
soup spoon

Ingredients:
canola oil, 2-4 tablespoons. Amount depends on quantity of vegetables using.
onion, small or half of large, peeled and cut into small pieces
celery, one stalk, washed, peeled and cut into small pieces
carrots, two large or three small, washed, peeled and cut into thin slices like discs.
optional: zucchini, washed, cut into small pieces
canned crushed tomatoes size 28 oz. low sodium
box of chicken broth, low sodium, (4 cups)
cold water, 1-2 cups (personal consistency and flavor)
assorted spices and seasonings of choice:
kosher salt, a tablespoon or more depending on personal taste and flavor of canned tomatoes.
crushed black pepper, one teaspoon or more for personal taste.
cinnamon, one teaspoon ground
turmeric, one teaspoon ground
sage, one teaspoon dry ground
thyme, one teaspoon dry ground
optional: sugar, a teaspoonful at a time to correct for bitter tomato flavor at end of cooking the soup.
mozzarella cheese, sliced
parmesan cheese, grated
optional: pasta of choice for serving in bowl of soup.

Cooking process:
In the large pot, heat canola oil on the stove top, medium heat for 2-3 minutes.
Add onions, celery, carrots, zucchini to the heated oil and stir with wooden spoon until vegetables are softened, about 4-5 minutes.
Add the canned tomatoes to the cooking vegetable mixture in the pot. Continue to stir the mixture until it bubbles, about 3-5 minutes.
Add the four cups of chicken broth and the water, continue to stir until soup bubbles, about 3-5 minutes.
Add the salt, pepper and seasonings, continue to stir.
Lower temperature under the pot to low setting, cover slightly to continue cooking for approximately 30 minutes.
With tasting spoon carefully taste the soup, adjust flavor by adding additional salt and pepper to taste.
Add sugar to adjust soup flavor of tomato base of soup.

Serve the soup in a bowl with a slice of Mozzarella cheese and grated Parmesan cheese. Another add-in is a pasta noodle of choice.

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April 8, 2015

Spring Green Smoothie

Filed under: Prep2eat — Tags: , , , , , , — prep2eat @ 10:53 am
Fresh, refreshing, healthy Breakfast.

Fresh, refreshing, healthy Breakfast.

Spring is popping up here in New England. Snow piles are melting to reveal little green shoots soon to bloom with colorful flower bulbs. Trees will soon blossom with color and landscapes will turn from brown to lush green. Nature’s symphony is wonderful to experience visually.

The inspiration from nature blooming carries over to my palate. Craving fresh vegetables, fruits and healthy grains awakens my culinary creations. Meals take on lots of color. Morning breakfast shifts from eggwhite-veggie scramble to a fresh, liquid smoothie packed with greens and fruit. A sprinkle of flax seeds and chopped ginger root enhance this vitamin nutrient mixture. A splash of fresh lemon juice rounds out this truly satisfying blended meal to start the day.

Ingredients today:

Ice cubes

Water

Washed greens of:

Baby spinach

Kale

Parsley

Cucumber, 1/2 small cucumber

Small banana

Sliced ginger root

Flax seeds

Juice of 1/2 fresh lemon

Preparation:

In a blender, add a handful of small ice cubes and 1/4 cup cold water. Add washed, dried chopped greens, cucumber, ginger root, banana. Add fresh, squeezed lemon juice and small amount of flax seeds, about 1-2 tablespoons.

Put top on blender and turn on high until all mixture is fully blended. Makes one tall glassful plus a little extra.

December 14, 2014

Vegetable Beef Soup

Filed under: Prep2eat — prep2eat @ 11:36 am

Added new soup photo. This vegetable beef soup has rice instead of potatoes.

Prep2eat

Vegetable Beef Soup & Brown Rice Vegetable Beef Soup & Brown Rice

Several ways to enjoy a meal-in-a-bowl by using potatoes or rice in this vegetable beef soup. A popular choice is to use barley if you prefer.

Hearty Vegetable Beef Soup Hearty Vegetable Beef Soup

On cloudy, cool autumn nights, it feels good to prepare and enjoy a hearty bowl of soup. This recipe is a wonderful one-bowl meal. A large pot of this Vegetable Beef Soup makes about four quarts of soup. We freeze a couple of quarts to have an easy meal through the cold winter months here in New England.

The meat came from beef short ribs. Browning them in the soup pot first enhanced the depth of flavor in this rich soup. The costly meat is a reasonable price when divided into four quarts and the many people you can serve.

This recipe included cut potatoes and carrots. One could also add other vegetables of…

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October 28, 2014

Trail Mix

Filed under: Prep2eat — Tags: , , , , — prep2eat @ 11:48 am
Snack Food

Snack Food

A mixture of your favorite, unsalted nuts and dried cranberries.

Today’s Trail Mix includes almonds, pumpkin seeds, sunflower seeds and dried cranberries. This mix is a wonderful, easy-to-pack snack to carry through the day, for a munch full of protein and flavor. If you can eat nuts, create a mix of your favorite flavors. Try to use unsalted nuts to limit daily salt intake.

Another way to enjoy a healthy Trail Mix is to include in a fresh salad to add more crunch and protein.

October 11, 2014

Butternut Squash and Carrot Soup and More

Filed under: Prep2eat — prep2eat @ 9:06 am

Repost. Cool rainy day in New England. Preparing this comfort soup today. A favorite for special add-ins to your bowl of soup such as cheese, crackers, cooked ground turkey balls. Experiment, be creative to enhance your soup meal.

Prep2eat

Butternut Squash and Carrot Soup and More

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October 10, 2014

Lemon Microwave Oven Cleaner

Filed under: Prep2eat — prep2eat @ 10:09 am

Helpful cleaning info. Resized photo.

Prep2eat

Lemon in water Lemon in water

Clean your microwave oven the natural way.
1 lemon cut in halves. (I removed seeds)
1 small bowl, microwaveable.
Paper towels
Put water into the bowl. Squeeze lemon juice from both lemon halves into the water. Then put lemon halves into the water.
Put lemon-water bowl into microwave and use high power for 3 minutes. Let the bowl stay in microwave for 5 minutes with door closed.
Take the bowl carefully out of microwave after the five minutes and wipe the roof, sides & bottom with clean paper towels.
For stubborn stains or crusty areas, use some of the lemon-water and scrub with clean paper towel.
So easy, so fresh, so natural.

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July 20, 2014

The Welcome To Prep2eat (repost for new viewers)

Filed under: Prep2eat — prep2eat @ 10:47 am

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Here is the link to my Welcome Page for repost.
Inviting new viewers to get to know Prep2eat.

http://wp.me/P1HmV8-2

The Souper @ Prep2eat

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