Happy, Healthy Green Soup

This was my first time I have tried this recipe. I found one similar to it when I was researching foods that are good for you gut! AKA the digestive system. In an always interesting conversation with my chiropractor, he mentioned that acne can be caused by not having a healthy digestive system. I have struggled with acne on and off since college and will try anything to get rid of the evil thing. So, here's to healthy skin and a healthy gut!

Sorry for the swampy look it has, but I promise it tastes pure, light and like you are getting healthier with every slurp. Here's the healthy lineup:

My 'cchini's are a bit dimpled, but I think I used them at the right time. At least, before they caved in on themselves. The jar with the white lid is a ginger & garlic mixture, which you can find at Indian markets and the jar with the black lid is red curry paste. 

First things first, don't do as I did. I always get ahead of myself and when a recipe says to "heat the oil in a skillet" I do it immediately. This frequently results in me panicking because my oil is popping and I haven't prepared what is suppose to be in the skillet. Whew. Needless to say, cut the veggies first.

Alright, heat that baby up and add your garlic and ginger. Ahhh, the smells are amazing right now. 

This is the part that gets dicey... I added some of my own ingredients. This usually turns out not-so-great. Here's to hoping! Add that heavenly spice garam marsala and red curry paste. 

I was feeling proud of myself for being adventurous and straying from the recipe, but then the happy turned to "yikes". The picture below explains it all. 

The brown goop made me nervous that I had yet again ruined a recipe because I had a bright idea to change it. BUT this time, it turned out well! Lucky me. Brown goop isn't always bad, apparently.

Add those sliced 'cchini's and mix well. Pour enough water to submerge them.

The recipe I found to base mine off of put the zucchini mixture and the spinach in the food processor together. Ehhhh, let's chop that spinach first. 

Whew, this machine amazes me every time. 

Well, not getting out of this recipe mistake-free. I added the zucchini mix to the magically chopped spinach, pulsed it gleefully aaaaand it started to seep out! I guess that "max liquid fill" line shouldn't be ignored. What's fun cooking without a little mess??

Add the green goddess to a pot and simmer until desired stopping point. I think I simmered mine for 10 minutes? You'll need to add that lime and lots of salt. 

Voila! You have your Happy, Healthy Green Goop. I mean soup! Your gut will thank you, especially if you have been sick. Enjoy. :)

Happy, Healthy Green Soup

Ingredients

• 1 TBS of Olive Oil (best kind is from Trader Joes)
• 2 cloves of garlic
• 1 inch of ginger or 1 tsp of ginger-garlic mix
• 3 zucchinis (not dimpled or squishy)
• 1/2 LB of spinach leaves
• 1/2 C of cilantro, chopped
• 4 C of water
• 2 tsp of garam marsala
• 1 tsp of red curry paste
• Lime juice, black pepper and salt to taste

Directions

Chop the zucchinis in half, half again and then into bite size pieces. Heat the oil in pan and add garlic and ginger. Saute until translucent.

Add the garam marsala and red curry paste. Mix well together but don't let it sit too long on the heat. Add the zucchini and stir stir stir.

Pour 2 cups of water or the amount needed to submerge the zucchinis. Simmer until tender.

Chop spinach in the food processor a little bit at a time. Add the zucchini mix, but set a handful of zucchini aside if you want some texture to your soup. Puree until desired consistency. Add 2 cups of water or more if desired.

Pour soup into a pot, add lime juice, salt and black pepper to taste. Simmer for 10 minutes.

Serve hot and with a side of quinoa, whole wheat bread or crackers.

Yield: 4 servings

Time: 40 minutes

Scarf-ability rating: 6/10

Cauliflower "Fried Rice"

This is my second time making this delectable dish and it is too good not to share! This recipe has simple, inexpensive ingredients and is easy to make. How could I mess this one up? J

Feel free to follow the recipe below or modify to fit your interests and tastes, but please share any changes so I can learn to make it even better!

Also, there is no shame in skipping down to the end to retrieve the recipe sans pictures and ramble.


Here are the ingredients needed:

Simple and inexpensive as I said! They are all snuggled up waiting to be made into a masterpiece! I'm sure this is not a meal Emeril Lagasse would find to be a culinary gem, but I sure enjoy how yummy (and easy) it is.  J

OK, if I am going to be honest with the ingredients "used" I better show you an updated picture. 

The cider is definitely not something I put in the recipe, but it was a key ingredient to taking this on! And it's super delicious. 

The first time I made this meal, I had to chop the florets by hand...which was not so fun and took forever. However, this time I was fortunate to have a food processor to use! My sweet boyfriend bought me one for Christmas and it is a lifesaver. Well, a time saver anyhow.

Anyway, if you have a miracle chopping machine you will need to chop the cauliflower into florets before putting them into the machine.

Oh ya, you might want to install the chopping blade first before adding the florets. Mistake #1! Ha.


Pulse those babies until they resemble rice. I like mine to be a little chunky for texture purposes.

Next, the onion. At the thought of having to hand chop the onion, I already wanted to cry without the onion's help. Absolutely my least favorite food to slice. But then I had the calming realization that I have a FOOD PROCESSOR DUH. How quickly I forget. I love this.

Pulse until desired size.

After you celebrate not having to tear up from onion chopping, pour 2-3 TBS of Sesame Seed Oil, onion and frozen peas, corn and carrots into a large frying pan or wok if you want to get fancy with it. Sesame Seed Oil is the bomb. It's healthy and gives food an awesome taste. If you love rice and veggies cooked on a Habachi grill, then you will love this oil because that is what the chefs use!

Stir fry the veggie mixture until they are tender. Scoot the veggies into a circle with a hole in the center. Crack 2 large eggs into the center and stir them until they resemble scrambled eggs. I prefer this over scrambling the eggs in a separate bowl mostly because it's more fun.

Pile on the cauliflower "rice" before the egg gets too rubbery and mix all together.

Pour in 2-3 TBS of Soy Sauce in and saute to taste! If you aren't a fan of soy sauce like me, don't skip it! The soy sauce isn't overwhelming in any way and adds a nice flavor.

Last, but not least, you can add my favorite sauce. Yum Yum! For you meat eaters, you could try adding some bacon or chicken to it as well. Enjoy!

Ingredients:

· Head of Cauliflower

· 1 cup of frozen peas and carrot mix

· 1 cup of frozen yellow corn

· 1 small white onion

· 2-3 TBS of sesame seed oil

· 2 large eggs

· 2-3 TBS of soy sauce

· Yum Yum sauce (optional but highly recommended)

Instructions:

1. Rinse and chop cauliflower into florets. Place in food processor and chop until it resembles rice. Put in small bowl and set aside.

2. Peel and quarter white onion and chop in food processor. Preheat pan or wok on medium heat with sesame seed oil in the bottom. Add onions and frozen veggies and stir fry until tender.

3. Create a circle in the middle of the veggies and drop in two large eggs. Scramble with veggies.

4. Add cauliflower, mix and add soy sauce to taste. Stir fry mixture until it reaches a desired consistency.

5. Serve into bowl and pour Yum Yum sauce on top generously.

6. Enjoy and tell your stomach “You’re welcome”.

Yield: 4-6

Time: 30 minutes

Scarf-ability rating: 9/10

Here It Goes...

Cooking has never been a strength of mine, but creativity and learning have been. I am a 26-year-old teacher who does not and should not teach cooking class, rather literacy is my current plot to save the world one 5th grade class at a time. I've always enjoyed cooking, but I have never truly been devoted to learning it properly. So, I create this blog to showcase my fails and wins with cooking and to hopefully gain tips from you the reader who is already several cooking miles above me, I'm sure. Whether it's a burned roux or a tasteless Mediterranean stew, I solemnly swear to always show a true representation of all that I attempt to create, even if it is incredibly horrific. You are familiar with those amusing Pinterest cooking fails, right? That is my cooking 85% of the time. Hopefully, time will only decrease that percentage. Here's to learning, creating, failing and successful cooking ventures!