Last White Amaryllis & Oaks Against The Blue Sky

 

 

 

 It's mid-April here in central Florida, and I've been enjoying my potted white amaryllis for the last two weeks. These are the last few flowers today.  My red amaryllis is just starting to get buds. I'm hopeful in two weeks, I'll be in love with the flowers.

 

 

 

 

 Now, let's enjoy beautiful blue skies and gorgeous, old oak trees against the skies. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Savoy Cabbage Soup

  

If you’ve read my food posts before, you probably noticed I like real food. I believe in eating clean, whole food that is prepared with real ingredients and fresh produce. Today we’ll talk about real food in a fresh bowl of soup full of vegetables.  Rich in vitamins A, C and K, but also in minerals such as iron, phosphorus, potassium and calcium, savoy cabbage is definitely a wonderful ingredient for many typical winter recipes. What is one of the best recipes? Savoy cabbage soup! It’s very easy to prepare and with so many different variations, you can make it your way. If you find any recipe is too spicy or bland, make your own adjustments. This is what cooking is all about. It might not be the “classic” result, but it’s yours. The soup is made with bright green Savoy cabbage with carrots, potatoes, and tomatoes.  I like to make it with chicken stock and even have put left over baked chicken in it.  It is equally good made with a good vegetable stock for a meatless meal. Then I would add mushrooms and white beans for protein and fiber.  With a hearty bread, you have a meal in a pot. If you can’t find Savoy cabbage, green cabbage will work, but don’t use red cabbage. It has a sharper flavor. If you want to add leftover meat like baked chicken, pork roast, or beef, add at the end and heat for 5 minutes. 

 

Savoy Cabbage Soup

Use organic when available. Makes 6 servings.

An easy to make, tasty and flexible cabbage soup for cold winter days

Ingredients

• 1 Savoy or small green cabbage shredded
• 1 small onion diced
• 2 carrots sliced
• 2 Russet potatoes peeled & chopped
• 2 celery stalks sliced
• 1 (15-oz.) can chopped fire-roasted tomatoes
• 1/2 tsp smoked paprika
• 6 cups chicken or vegetable stock
• 3 tbsp olive oil
• 2 cloves garlic chopped
• salt and pepper to taste
• pinch red pepper flakes
• 1 tsp thyme
• handful of fresh cut parsley
• grape tomatoes halved
• Optional cup of cooked chicken meat
• Optional drained can of white beans
• Optional 1/2 cup mushrooms sautéed

Instructions

• Place oil in large pot over medium high heat
• Add onion and cook for 3 minutes until soft
• Add cabbage, garlic, smoked paprika, and celery and cook for 3 to 5 minutes
• Add stock, tomatoes, thyme, 2 tbsp. parsley, carrots, and potatoes
• Bring to a boil and then reduce heat to simmer
• Stir in red pepper flakes
• Cook for about 10 to 15 minutes until vegetables are soft
• Optional add cooked chicken, pork or beef and heat 5 minutes
• Optional meatless version, add drained can of white beans and sautéed mushrooms
• Place a few halved grape tomatoes and a little parsley in each soup bowl
• Pour soup over fresh tomatoes and serve with crusty bread

 

 

Enjoy!

 

 

 

 

 

 

 

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Healthy Chicken Breakfast Sausage

 

Sausage is eaten in many cultures around the world. The ingredients may vary but the idea is the same: ground meat, often pork or a mix of meats and other ingredients with spices mixed together. Since the American culture has influences from many lands, our sausages are borrowed or adapted from those cultures like the American hot dog or frankfurter. Sausages are known for their shape when placed in a skin while many of us in America grew up eating sausage patties for breakfast.

 Here on the blog, I have tried to offer information and recipes to support a healthy diet. Personally I watch my fat and sodium content for my health. Breakfast meats tend to be high in both. For those of us who love sausage, this can be a real problem. My doctor discusses my fat intake every time I see her. I recently had a check-up and my cholesterol was good. Yeah!

While sausages may be delicious, they are often high in total fat, saturated fat, sodium, cholesterol, and calories. When eaten often, this meat product can be unhealthy. In fact, a 2012 study showed that regular consumption of processed red meat increases the incidence of coronary heart disease and type 2 diabetes.  And a 2013 meta-analysis of processed meat consumption suggested that 50 grams per day (or about 1.7 ounces     per day), increased the incidence of type 2 diabetes by 51% and increased risk for coronary heart disease by 42%.

Healthy Sausage Brands

Regular sausages are high in saturated fat, sodium and nitrates. Research has linked a frequent consumption of hot dogs to cancer in children. I ‘ve eaten very few processed meats like sausage and hot dogs in the last twenty years, but I am starting to eat breakfast sausage more now. Why? I’ve discovered chicken sausage from Applegate Farms. It’s a popular and easy-to-find brand which makes a wide variety of healthy dinner and breakfast sausages that are lower in calories than traditional pork sausage. Poultry sausage contains between 110 and 120 calories, 7 to 8 grams of total fat, 2 grams of saturated fat, and 310 to 440 milligrams of sodium. Compare that to Jimmy Dean sausage, for example, which contains a lot of saturated fat, sodium, and additives, making it notorious for its high cholesterol levels. 

Another healthy sausage brand is Al Fresco All Natural. The Apple Maple Chicken sausage contains just 50 calories 2 grams of total fat, 0.5 grams of saturated fat, and 150 milligrams of sodium (17% of the daily value) per link. It is made with skinless chicken, maple syrup, brown sugar, and dried apples. Be sure to read the nutrition labels of processed meat and choose wisely.

Homemade Chicken Breakfast Sausage

 

One way to control what’s in your sausage and save money is to make your own. Not only is ground chicken much leaner, it takes on the breakfast sausage flavors really well. If you prefer, you could also use ground turkey. Be careful of grocery store ground turkey and chicken as they often add flavorings. Read the label. Check out your local store as many grocery butchers will grind a package of boneless, skinless chicken breasts for you. We’ll start with a recipe of ground chicken breakfast sausage with a more traditional flavor with salt, black pepper, crushed red pepper, smoked paprika, allspice, marjoram, sage, and brown sugar with no preservatives. Since the chicken breasts will have a low fat content, add 2 tablespoons of olive oil to the mix. The oil adds flavor and helps the patties get that sausage crust. Homemade sausage is so easy to make and taste so good. (If you use boneless skinless chicken thighs, you don’t need to add olive oil.)

 

Freeze the patties individually to store and cook when you need them. Place on a cookie sheet and then freeze. Remove from cookie sheet and use freezer containers or bags. If you put each sausage patty on a piece of parchment paper and stack them, you can put more pieces in the freezer container or bag.  They should last up to 6 months. While it’s still grilling season, grill them like hamburgers for a tasty sandwich.

Chicken Breakfast Sausage

Use organic when available. Makes 10

Ingredients

• 1 lb ground chicken
• 4 tsp ground black pepper
• 2 tsp salt
• 2 tsp smoked paprika
• 1/2 tsp crushed red pepper
• 1/2 tsp rubbed sage
• 1/4 tsp dried marjoram
• 1/2 tsp allspice
• 2 tbsp brown sugar
• 2 tbsp extra virgin olive oil
• 1 tbsp olive oil

Instructions

• Mix the dry spices and brown sugar in a small bowl
• Place meat in large bowl
• Add 2 tablespoons extra virgin olive oil (for ground chicken breast)
• Mix well
• Add spices to the ground chicken and mix together well
• Divide the ground chicken into 10 pieces
• Flatten each patty between your hands
• Heat olive oil in large skillet over medium to high heat
• Add the sausage patties to the skillet
• Cook for 3 to 4 minutes until bottom is crispy brown
• Flip to other side and cook for another 3 to 4 minutes
• Patties should reach an internal temp of 165ºF
• Transfer sausages to a plate and let rest for a few minutes before serving.

 

Enjoy!

 

 

 

 

 

 

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April Gardenias in Lakeland, Florida

 

Gardenia bushes typically thrive in USDA Growing Zones 8–11, requiring warm, humid climates, though some cold-hardy varieties like 'Frostproof' and 'Kleim's Hardy' can withstand Zone 7 winters. They prefer full sun to partial shade, acidic soil, and consistent moisture. In zones 6 or lower, they must be grown in containers and brought indoors. 

 

The gardenia bush in the garden in the center of my condo building has been blooming for the last five days.  It is so wonderful to open my front door and step out on the 2nd floor walkway with a view of flowers. It really makes your day.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Spring Vegetable Garden Appetizer

 

Today I’m trying a fun food for all your spring and Easter get-togethers, a Spring Vegetable Garden using hummus and fresh baby carrots, radishes, asparagus, celery, peppers, and sugar snap peas.  You can vary the vegetables according to your preference and availability. Use the smallest part of your celery bunch with the green attached. I’m currently able to get local baby carrots with greens attached. There is so much greens I must remove half or it fills the dish.  If you can’t get those, use small carrots and even cut them smaller and shorter. Watch for spring crops of asparagus and the fresh little peas. You can cut half off so it fits the dish.  (For my far north readers, pin this recipe for your spring crops later.)

I’m using my basic hummus recipe, but feel free to use your favorite. Double the basic hummus recipe using 2 drained cans  of chickpeas.  If buying commercial hummus, use 2 10-oz. hummus containers. This is the base for your garden and should be at least one inch deep in your dish. You may substitute your favorite dip if it is thick enough to support your little veggies in a vertical position.

Classic Hummus

Use organic when available. It's great with veggies or pita chips as an appetizer or snack.

Servings 4

Ingredients

• 1 (15 ounce) can garbanzo beans, drained, liquid reserved
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, crushed
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 drops sesame oil, or to taste (optional)
• baby veggies or cut veggies like carrots, celery, spring peas, radishes, asparagus, peppers 

Instructions

• Place all ingredients in food processor
• Blend until smooth
• Stream reserved bean liquid into the mixture as it blends until desired consistency is achieved but keep it thick for appetizer garden
• Double recipe for hummus 

  Instructions for Spring Garden Appetizer

  • Double recipe for hummus or use your favorite dip
  • Fill bottom of serving dish with 1 to 2 inches of hummus
  • Place baby veggies in the hummus vertically
  • Serve with pita chips or veggies
    
  • Enjoy! 
    

    

Spring Hummus Vegetable Garden Appetizer

Use organic when available, serves 6

Ingredients

• 20 oz or more of hummus or dip
• 6 small carrots with green attached
• 6 celery heart stalks with green attached
• 6 asparagus
• 6 radishes with greens attached
• 6 sugar snap peas or snow peas
• 6 small peppers
• optional fresh parsley or other herb for garnish

Instructions

• Spread hummus to fill bottom of a deep baking dish 2 to 3 inch
• If desired, blanch asparagus (I like them raw, but it's an option)
• Cut asparagus in half
• Cut radishes in half
• Cut any celery, carrots, or peas that are too tall
• Arrange a row of carrots like a garden
• Repeat with celery, radishes, sugar snap peas, peppers, and asparagus
• You should now have 6 rows of veggies
• Optional garnish with fresh herbs
• Serve with whole grain crackers and a tray of more spring veggies

Enjoy!

 

 

 

This dish was shared on St. Pete’s Channel 10, Good to Know Segment:

How to Impress Your Easter Guests with Creative Snacks & Thrifty Tablescapes

 

 

 

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Quinoa Brown Rice Southwest Bowl

  

This wonderful southwest bowl contains everything you need for a very healthy one-dish meal. It makes a great lunch to take to school or work. Quinoa, brown rice, beans, corn, fresh cilantro, and red bell pepper with a southwest dressing makes a yummy bowl. I like to add fresh tomatoes and avocado on top, and it's perfect. The longer it marinates with the dressing, the better it is. Make a batch of this on Sunday and then eat it for lunches during the week. This is a forgiving recipe that can be made with changes to fit your pantry or taste.

Quinoa Brown Rice Southwest Bowl

Use organic when available. Serves 4

Ingredients

Bowl

• 2 cups cooked quinoa
• 1 cup cooked brown rice
• 1 15 oz can pinto beans, drained & rinsed (or black beans)
• 1 15 oz can kidney beans, drained & rinsed
• 1 can corn drained or cooked fresh corn removed from cob
• 1 red bell pepper chopped
• optional sliced avocado topping
• optional halved cherry tomatoes topping

Dressing

• 1/4 cup chopped fresh cilantro or parsley
• 1/4 cup olive oil or avocado oil
• juice of 2 limes
• 1 garlic clove minced
• 1/4 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp onion powder
• salt and pepper to taste

Instructions

• Mix quinoa, beans, corn, red onion, brown rice, red bell pepper, & cilantro together in a glass or plastic container with a lid
• Whisk dressing ingredients in a small bowl
• Pour dressing over quinoa and rice mixture
• Toss to coat
• Cover bowl with the lid and refrigerate until flavors blend, at least 2 hours
• Top individual bowls with sliced avocado and halved cherry tomatoes Optional

 

 

 

 

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Golden Trumpet Tree & Early Amaryllis Flowers

 

 

 Today I'm sharing more photos of the Golden Trumpet Tree (Tabebuia). Close to my home are several golden trumpets but no pink ones. 

 

 

 

 

 

 

The azaleas at the condo have finished blooming. Here is a shot from the balcony taken last week. 

 

 

 

Although most people think they normally bloom in the winter, the red amaryllis bulbs at Christmas are forced bulbs. Amaryllis are tropical plants that will flower in late winter or spring when planted in the ground. We plant them in Florida and they flower in April, May. 

 

For those of you who visited last year, you may remember I bought two amaryllis bulbs to pot and grow here at the condo. I had them by my front door until they had finished blooming last spring and went dormant.  I kept the two pots on my balcony until the beginning of March. I moved them back by the front door for part full sun exposure.  They like bright sunlight.  One pot has had glorious blooms for the last week.  The 2nd one is just waking up (so to speak), and I expect buds and flowers in another month. I hope you enjoy the mostly white flowers.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                             This post was shared on these fabulous link parties!