Prep2eat

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

New Cookbook – UniChef

Filed under: Cook, Food — Tags: , , , , — prep2eat @ 3:57 pm

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Top Chefs Unite in Support of The World’s Children by Hilary Gumbel

“100% of the royalties to go directly to The U.S. fund for UNICEF”

Great gift for the Foodie in your life 😀

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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October 9, 2014

Sweet & Sour Meatballs

Filed under: Food, Food blog, Homemade, Meals — Tags: , , , , , — prep2eat @ 4:38 pm

Our weather in New England is cool and crisp on most days now in October. This is our Autumn or Fall Season. Our trees turn from green leaves to orange, red, and yellow leaves before gently falling in piles to the ground. A gusty wind sometimes hurries the process.

People in New England prepare hearty soups and stews with colors to match the season with different Fall vegetables. We dress in layers and our taste buds long for richer flavors to warm our tummies.

Today I wanted to make an old favorite meatball recipe. I gathered my ingredients on hand and realized I did not have apricot preserves but I did have a jar of wild blackberry preserves. I knew a version of this recipe had been made with Concord grape jelly, so I was pretty sure the seedless wild blackberry preserves would blend in nicely into the sauce.

Sometimes playing with flavors enhances a special dish to wake up the taste buds and we enjoy a new favorite recipe.

Here is the original recipe I have for Sweet & Sour Meatballs

Cook for 1 hour in a covered pot (depends on the size of the meatballs)

1 lb ground beef (prepared as your favorite meatball recipe)
1/2 cup water
1/2 cup chili sauce
1/2 cup apricot preserves
1 tsp green tomato relish
Raisins, a small handful (optional)

Updates:

1/2 cup wild blackberry preserves (omitting the apricot preserves)

The Cooking Process:

Large bowl
Large platter
Fork
Wooden spoon
Measuring cups
Measuring spoons
Large pot with matching lid
Large serving bowl
Large serving spoon
Oven mitts

Prepare the ground beef and roll into small or medium balls.
Into the uncooked ground beef, mix in one beaten egg, 1/4 cup ketchup, 1/4 cup Worcestchire Sauce, 1 tsp Kosher salt, 1/2 tsp crushed black pepper, and 1 cup Panko bread crumbs or more to allow the ground beef mixture to gently form a ball. Set the uncooked, prepared meatballs aside on a platter.

Put the large pot on the stove and add the water, chili sauce, preserves, tomato relish and raisins.
Turn the heat under the pot to medium high temperature until the mixture bubbles, about 2-3 min. and stir the bubbling mixture with a wooden spoon.
Gently add one meatball at a time and cover the pot.
Turn the bubbling sauce mixture down to a low temperature and keep covered.
Lift the cover to gently stir the half-cooked meatballs around in the sauce.
Continue to cook the meatballs in the sauce until the meat color turns from pink to brownish and the meatballs are firm.

Serve the cooked meatballs over your choice of grain, white or brown rice or quinoa.

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July 20, 2014

The Welcome To Prep2eat (repost for new viewers)

Filed under: Prep2eat — prep2eat @ 10:47 am

image

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

April 17, 2014

Ground Turkey Vegetable Stew

Filed under: Prep2eat — Tags: , , , , — prep2eat @ 5:13 pm

Ground Turkey Vegetable Stew

Manchego Cheese tops Stew

Manchego Cheese

Filed under: Prep2eat — Tags: , , , — prep2eat @ 5:04 pm

Manchego Cheese

Aged One Year – Manchego Cheese

April 2, 2014

Bruschetta

Filed under: Prep2eat — Tags: , — prep2eat @ 12:33 pm

Bruschetta

Nature Sweet Glorys
https://www.brickfish.com/Pages/PhotosAlbums/PhotoView.aspx?picid=1375995_80495264&pid=5246639&scid=659&
VOTE for my photo/Recipe at this link

March 25, 2014

Chicken Salad

Filed under: Prep2eat — Tags: , , , , , — prep2eat @ 2:37 pm

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Photo of Chicken Salad by The Souper at Prep2eat

Lunch today is Chicken Salad on a toasted English Muffin, whole wheat, of course. What makes this chicken salad a little more special? Cut vegetables, spicy mayo and pumpkin seeds are mixed all together. I also added some diced avocado to enhance a creamy texture to this chicken salad.

The preparation of this hearty meal started with using a left over baked chicken breast, a split, bone-in with skin on chicken breast from dinner the evening before. I was able to increase the amount of this chicken salad by cutting vegetables, dicing avocado and adding pumpkin seeds. Rounding out lunch with a toasted English Muffin to support this loaded chicken salad and/or making lettuce boats to eliminate the carb, made this lunch extra special and very filling.

i enjoy creating meals using left over food from the refrigerator to keep the cost of meal prep more reasonable and challenge myself to prepare flavorful, healthy options.

What you will need:

Two cutting boards, one for cutting cooked chicken and one for cutting vegetables on.

Two kitchen knives

One large bowl

One large spoon

Two small spoons

Measuring cups

Measuring spoons

Toaster

Serving plates

 

Chicken Salad Ingredients:

One cooked, split bone-in chicken breast, deboned, skin off, cut in small pieces.

One-half red pepper, washed, cut into small pieces.

One celery stalk, washed and peeled, cut into small pieces.

1/2 avocado, diced.

1/4 cup Miracle Whip.

1/8 cup Koops mustard with horseradish.

One small stalk of fresh tarragon, cut off stem into small pieces.

1/2 teaspoon Kosher salt.

1/4 teaspoon crushed black pepper.

1/4 cup unsalted raw pumpkin seeds.

Mix all the ingredients in a large mixing bowl.

Serve portions on toasted English Muffin halves or in lettuce leaves, washed and dried.

 

 

March 17, 2014

Vegetable Soup With Cheese & Kale

Filed under: Prep2eat, Soup — Tags: , , , , , — prep2eat @ 12:36 pm

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Photo by “The Souper” at Prep2eat

This Vegetable Soup Recipe differs from others I have prepared. I was inspired by a basic recipe posted online by Williams-Sonoma. I decided to throw the rind of Parmigiano-Reggiano into the cooking soup. The recipe did call for a topping of grated Parmigiano-Reggiano so I was grating the end of my cheese.

Another personal change to the posted recipe by Williams-Sonoma was to add diced red new potatoes (a few) rather than the suggested Cheese Tortellini. I had the potatoes and no Tortellini in the house. The potato exchange proved to compliment the cheese.

Here is the original recipe from Williams-Sonoma
http://blog.williams-sonoma.com/tortellini-and-vegetable-soup/

Enjoy healthy soups!

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