Prep2eat

December 10, 2014

Vegetable Soup With Turkey Meatballs & Rice

Filed under: Food, foodblogs, Meals, Meat, Soup — Tags: , , , , , , — prep2eat @ 10:54 am
Hearty, Spicy Vegetable Soup

Hearty, Spicy Vegetable Soup

My spicy vegetable soup is a tomato base with vegetable options of the day, but usually begins with a  sauté in canola oil on medium-high heat of onions, celery and carrots.

In the photo above, I added 1/2 cup of brown rice, stirring along with the vegetable sauté,  following with a 28-oz can of crushed tomatoes (low sodium), two cups chicken broth (low sodium) and 2-1/2 cups of cold water. Stirring often with a wooden spoon, I bring the mixture to a rolling boil with the lid on the pot and then turn down the heat to a low setting.

Adding flavor begins after the soup boil with about one tablespoon of Kosher salt and one-half teaspoon of crushed black pepper. This is the time I add dry spices of choice, optional for using all, such as a quarter-teaspoon of crushed red pepper flakes, quarter-teaspoon each of smoked paprika, chili powder, cinnamon, turmeric and cumin. Choose spices and amounts for your soup depending on personal taste.

Cooking the soup covered on low heat setting for about 30 – 45 minutes allows flavors to blend and the rice to cook. Most times, more Kosher salt is added after tasting at the end of cooking. Add small amount, stir, taste and repeat until the soup is pleasing for your tastebuds. Sometimes, a small amount of sugar added slowly takes a bitter taste from the canned tomatoes. This is all personal taste at the finish of the soup.

The protein of choice for this meal in the photo is ground turkey meatballs. The meatballs can be baked on a lined cookie sheet with a rim or cooked in a large frying pan with some canola oil to cover the bottom of the pan. Cook over a medium heat on the stove or at 350 degrees F. in the oven until the meatballs are cooked fully and browned.

Serving the vegetable soup with rice included and adding the small turkey meatballs completes a hearty, spicy meal-in-a-bowl. Adding small soup crackers and/or a toasted piece of crusty bread turns this meal into satisfying comfort on cold winter days.

Option: if dairy is tolerable, shave some melting cheese on top of your bowl of soup, such as fontina or gruyere. Delicious.

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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!

February 17, 2014

Turkey Meatballs in Cheesy Tomato Sauce

Filed under: Food, Food blog, Prep2eat, Turkey — Tags: , , , — prep2eat @ 6:47 pm

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Photo by The Souper at Prep2eat

What makes this recipe different from my usual turkey meatballs? The ground turkey is mixed with an egg, Parmigiano Reggiano cheese and Panko Crumbs. I am beginning to prepare food with hard cheeses as I have heard a person with lactose intolerance can digest the cheese. Hard cheeses are aged and supposedly have less lactose.

Once the turkey meatballs are formed, they are cooked in the prepared tomato sauce, same pot.

I will post a few more of my photos from this recipe process. I altered and added ingredients at times during prepping. This meal can be as easy as using prepared sauce from a jar or make your own favorite marinara sauce. I made my own sauce which had some vegetables added during the cooking process. (onions, carrots, red peppers)

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Here is the original recipe I was using as a guide.

 

 http://www.thethaikitchen.org/recipes/turkey-meatballs-in-tomato-cheese-sauce.html

November 13, 2013

New Gravatar and About Info

Filed under: Prep2eat — Tags: , , , , — prep2eat @ 9:45 am

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Photo by “The Souper” at Prep2eat 2013

Inviting you to get to know me at my Gravatar info and take at peek at my food blog here at WordPress. This is a work in progress to show some of my cooking and baking creations.

My food photos are not professional but I try to make your visual experience to my blog an inspiring one, to try cooking anything in your own kitchen, even a good cup of quality coffee. This is possible, perhaps a few times trying, but once you nail it, be proud. 🙂

With a little prepping before the cooking process, you too can enjoy a pleasurable dining experience and know you did it. Be proud and don’t forget to share. 🙂

Best regards,

“The Souper”

soupiton{at}gmail.com

 

 

November 6, 2013

Baked Haddock

Filed under: Cook, Fish, Food, Healthy, Meals — Tags: , , , , , — prep2eat @ 9:05 am
Fresh fish, Haddock

Fresh fish, Haddock

Preparing fresh fish is truly stress-free. Knowing where to purchase fresh fish is important, trusting the source and knowing it got to market as soon as possible. As a consumer, ask questions about where the fish came from, how long has it been in the food display and ask to smell the piece of fish you intend to purchase. A fresh piece of fish has no smell, it should not smell like fish!!! Hint: if you smell an odor like ammonia just around the fish counter, walk away, don’t bother buying fish there.

The simplicity of preparing this healthy fish meal is a relief, knowing I can quickly serve a lean protein meal for my family and be satisfying to our taste buds.

What you will need:
Fresh haddock, about one pound for two to three people.
Medium baking dish
Olive oil, about 3 tbs. or (butter for enhanced flavor, more calories)
Panko crumbs or plain bread crumbs, about 1/4 cup
Salt and crushed black pepper, enough to sprinkle over fish
Pot holders
Large spatula

How to prepare this recipe:
Baking rack should be in the middle of the oven. Preheat setting of the oven should be 400 degrees F.

Put the fresh haddock in a baking dish
Put a little olive oil down the top center of the fish
Sprinkle Panko crumbs (or bread crumbs) on top of the olive oil
Salt and ground pepper on top of the fish (optional)

Put the baking dish with the prepared fish into the oven at 400 degrees F. for about 15-20 minutes or until fish looks white, browned on top and flakes easily.

Serving time

Serving time

November 4, 2013

Shepherds Pie

Shepherds Pie

Healthier version of Shepherds Pie

October 28, 2013

Chicken Stew With Chicken Sausage

Updated recipe photos of Chicken Stew with Chicken and Cheese Sausages
(By The Souper at Prep2eat, 2014)

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Photos by Prep2eat 2013

New England is bursting with color now that we are well into autumn. At this time of year it is normal to see orange trees, yellow trees and red trees.  Crisp cool days followed by colder nights signal leaves to change from their summer green to bright autumn glow.

This photo was taken in late afternoon with part of the sky grayish and some sunlight just before dusk was shining upon this beautiful tree with bright orange leaves. Enjoy.

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The cool brisk air begs my taste buds to bring on some heat.  I decided to play around with my go-to Chicken Paprika Stew and take the recipe to a more intense level to satisfy my craving for something spicy. While watching one of my favorite cooking shows on The Cooking Channel called “Extra Virgin” about husband and wife, actress and Tuscan farmer, cooking together, I was inspired to cook with sausage.  While at the market to buy my chicken thighs, I also bought some Italian sausage with peppers and onions.  This proved to be an excellent choice in a very tasty way.

Food photos and recipe continued below:

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October 24, 2013

Bruschetta

Bruschetta Two

Bruschetta makes a simple very enjoyable snack or a great beginning to home entertainment.  This is a scrumptious nibble in between a meal to totally satisfy your taste buds as well as a yummy welcome for your dinner guests In a very casual style.

I like to use quality ingredients to enhance a mouth-watering experience. A trip to my local Farmers’ Market in season, allows me to stock up on my favorite Five Grain Bread, crusty on the outside of the loaf, perfect texture inside to hold up to a hearty sandwich, a dip into a hearty stew and a fresh Bruschetta. I like to buy a couple of round loaves to slice and package for keeping in the freezer.

In season there is nothing like heirloom tomatoes. Another very satisfying tomato choice for me is Nature Sweet Glorys. These small round balls burst with flavor every time. Perfect to pop in my mouth for a healthy snack or cut in half for my Bruschetta topping.

A good quality extra virgin olive oil is always available in my kitchen as is balsamic vinegar. A head of fresh garlic is a staple in my kitchen for me to slice, mince, or chop depending on recipe preparation.

Special items for me to purchase occasionally include fresh basil and a block of Parmigiano Reggiano Cheese which can be stored in the freezer to grate as needed for use in a recipe or top a favorite Italian dish.

Today I prepared a special treat for myself using leftovers in my refrigerator and freezer. Oh, my, this Bruschetta was amazing. It is so easy to assemble.

Bruschetta One

The Process:

Toast a piece of your favorite hearty bread. Grilling the bread enhances the rustic flavor.

Peel a fresh garlic clove and rub across the toasted bread. Discard the garlic clove after using on the Bruschetta.

Grate the Parmigiano Reggiano Cheese on to the warm toasted bread.

Sprinkle a little Extra Virgin Olive Oil on top of the cheese.

Put a fresh, washed and dried basil leaf or two on top of the above layer.

Layer sliced tomatoes for the top of the Bruschetta.

Sprinkle a very small amount of balsamic vinegar on top of the tomatoes for the extra pop of flavor.

 

 

Prepare good, fresh food for yourself and share with your family and friends.

Be creative with your ingredients to be unique in a total, multi-food experience.

Warm regards,

The Souper at Prep2eat

October 22, 2013

Pot of Vegetable Soup

Pot of Vegetable Soup

Spiced-up Soup with Red Pepper Flakes and Spices

September 30, 2013

Spice It Up

Filed under: Prep2eat — Tags: , , , , , , , , , — prep2eat @ 10:42 am

Spice It Up

Horseradish – my favorite condiment to enhance flavor in my cooking. Mix with your favorite mayonnaise or my personal favorite, Miracle Whip. Also use this horseradish in a salmon marinade along with apricot preserves and apple cider and tiny bit of olive oil saving extra to spread on grilling Salmon. Delicious. (Did I mention it is gluten-free?)

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