Lucky Leprechaun Corned Beef and Cabbage Crock Pot Soup

by kimupstone on March 14, 2013 in Crock Pot Meals, Eats and Treats, Salads and Soups with No comments

Corned Beef and Cabbage Crock Pot Soup

corned beef and cabbage soup

I don’t know about you but Corned Beef and Cabbage has never been my favorite, it always seems to dry out and worse yet it is BLAND.  Last year I once again bought all the fixins for Corned Beef and Cabbage and at the last minute we decided to go out to eat so I had this piece of meat and the perfect opportunity to try something new!

I scoured the internet for something new and interesting and came upon a soup that looked as boring as Corned beef but I knew I could spice up and so the Lucky Leprechaun Corned Beef Soup was born.

Lucky Leprechaun Corned Beef and Cabbage Crock Pot Soup

  • 1 pound of Corned Beef, fat trimmed (it shrinks so you will end up with about 9 ounces
  • 1 small head of cabbage, chopped
  • 2 large onions, sliced
  • 2 large potatoes, peeled and cubed
  • 2 T of chopped Garlic (I use the ready to use from a jar) or 3 heads fresh garlic chopped
  • 3 carrots, peeled and sliced
  • 1 green pepper, chopped
  • 2 stalks of celery, chopped
  • 8 cups of water
  • 2 beef bouillon cubes, low salt if possible
  • 2 Tablespoons dried thyme
  • Salt and Pepper to taste

If the corned beef came with a flavor packet by all means use it if not add the following

  • 2 Tablespoons mustard seed
  • 2 Teaspoons ground cloves
  • 2 Bay leaves
  • 2 Tablespoons Black Whole Peppercorn

Trim the visible fat off the meat and place all the ingredients in the crock pot on low about 8 hours. Check the carrots and cabbage to make sure they are cooked through, if not turn to high for 30 minutes. Remove the meat and shred and place back in the soup.

Enjoy!

 

Black Beans – March’s Superfood

by kimupstone on March 7, 2013 in Eats and Treats, Salads and Soups, Super Foods with No comments

Superfood Black Beans

Black Beans ~ March’s SUPER FOOD!

Each month we add a new Superfood to our diet. A Superfood is a food with tons of health benefits that we should all try to integrate into our meals. Some will be new foods and some will be foods you have eaten but if we focus on adding these Superfoods to help super charge our meals we will end up at the end of the year with not only twelve new foods but tips on how to buy, wash, store as well as fun recipes to try.

Adding Superfoods is fun and educational for you as well as your entire family! The information I provide is from my own experience and research I have done over the years. Please always follow your Dr’s recommendations on any dietary restrictions or allergies you may have.

So March’s Superfood is Black Beans! You may not know a lot about black beans because the white Cannellini and red Kidney Beans are more common in recipes but black beans are a wonderful addition to our meals!

Benefit –  Among all groups of food, no group has a more health supportive mix of protein + fiber than legumes. Among those at the top of the list for health benefits are black beans. From a single, one-cup serving of black beans you get nearly half of the days recommended fiber and one third of the daily recommended protein. Including them in your meals gives health benefits for the digestive tract, the blood sugar regulatory system, and the cardiovascular system. Recent research shows a link between bean intake to a lower risk of type 2 diabetes, many types of cardiovascular disease, and several types of cancer.

Black beans are also a source of iron to boost your immune system. Adding a source of Vitamin C along with the beans allows the iron in the beans which is a nonhemme form, less absorbable, to be converted to a hemme form which is easier for your intestines to absorb the nutrients from. So adding Vitamin C at the same meal, from sources like bell peppers or oranges will Supercharge them.

Servings- 3 cups of cooked legumes per week, or 1/2 cup serving six days per week, as the minimum desired amount.

How to Buy – Black beans are available both dried and canned. Dried beans are available in prepackaged containers as well as in bulk bins. Whether purchasing black beans in bulk or in packaged containers, make certain that the beans are whole and not cracked.

Canned black beans can be found in the supermarket. Canned vegetables can lose much of their nutritional value, but with black beans there is very little difference in the nutritional value of canned verses those you cook yourself. One concern I have about canned foods is the potential for cans to be lined with a resin-based material that includes bisphenol A (BPA). To limit this exposure choose frozen vegetables or fresh as often as possible. In the case of  dried black beans, they do require a long time to soak and cook. Therefore, if enjoying canned beans is more convenient for you, by all means go ahead and enjoy them.

Please check the package for soaking and cooking times for the brand you purchase.

How to store and freeze – Cooked black beans will keep fresh in the refrigerator for about three days if placed in a covered container.

How to use in recipes – If using canned simply rinse and drain before adding to dishes. They are cooked and ready to consume.

Caution – Black beans contain purines. Excessive amounts of black beans may cause people susceptible to purine related health problems such as kidney stones and gout to become worse. If you know you have purine related issues please consult your physicial before adding black beans to your meals on a regular basis.

FYI - I know your thinking “beans, beans the musical fruit” but soaking the beans before cooking if using dried or eating the canned beans that have been cooked reduces the  flatulence related substances by up to 30%.

Why you should listen to me! - Well it has taken me years to figure this all out and maybe what I have learned can help you. Many of you know that I will be releasing my Simply Healthy Meal Planning – I plan meals once a month and do the shopping once a month except for a weekly trip around the exterior of the store for fresh fruits, vegetables and milk. Planning allows me to save time, since I only have to cook about three times a week while having healthy home cooked meals every night, I save money, because I plan ahead I only buy what we will eat and less trips to the store means less impulse buying and most importantly I can be comfortable with the choices I make nutritionally for myself and my family. I am neither a health nut or a vegetarian. I make cookies and muffins each week and a dessert on Sundays, I love to cook and bake and I especially love to eat what I make. I have never had a prescription medication and rarely get colds.  So there is a way to have it all and I will share with you a few of my Black Bean Super Food Recipes right now so you can start adding in some Super Foods to your meals too!

Here are some of the ways I include black beans into my everyday meals:

Add them on top of a baked potato, add to your chili, throw some in your taco or add to your favorite salsa or add to tomato soup or any soup for that matter and all your rice dishes and even scrambled eggs.

Now some of my favorite recipes:

Black Bean and Chicken Salad

Dressing

  • 2Tablespoon lemon juice
  • 2Tablespoon balsamic vinegar
  • 1 Tablespoon garlic (in a jar) or 1 clove of garlic
  • 1/4 cup of extra virgin olive oil
Salad Ingredients:
  • 1 – 15 ounce can of black beans- rinsed and drained
  • 1 8 ounce can corn
  • 12 grape tomatoes cut in half
  • Lettuce – iceberg, bibb, romaine or mixture
  • 3 cups of cooked shredded chicken

Combine and toss with dressing! Yummy!

Black Bean Soup

  • 2 Tablespoons canola oil
  • 1 onion chopped
  • 2 Tablespoons garlic, chopped in a jar or 3 garlic cloves, chopped
  • 1 @red and green bell pepper, seeded, diced
  • 4 carrots, diced
  • 3 ribs celery, diced
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 6 cups of broth, chicken, beef or vegetable
  • 4 15 ounce cans black beans rinsed and drained
  • Sour cream, cilantro and taco chips for garnish

Cook onion, garlic, peppers, carrots and celery in oil until softened. Add remaining ingredients bringing to a boil and reduce simmering on low until cooked through – about 30 minutes.

Add toppings and enjoy!

Taco Salad

  • 1 pound of ground beef or turkey, browned and drained well and cooled
  • 1 cup of shredded cheddar cheese
  • 2 cups of Fritos or corn chips crushed slightly
  • 2 tomatoes cup into small pieces
  • 1 onion red, white or green chopped
  • 1 15 ounce can black beans – rinsed and drained
  • 1 bottle of Italian dressing or homemade Italian dressing

Toss everything but the dressing and then add the dressing to taste.

I love to hear from you all so if you try some of the recipes or want to share your thoughts please comment!

Everything I do is with one purpose ~ to make life beautiful every day. So that you too are inspired to live each moment with love, gratitude and peace in your heart and then share those with the world.

I am blessed to be able to share with you things that make not only my life more beautiful but each of our lives more beautiful

~not perfect

~just simply beautiful!

Joie de Vivre!

Kim

 

 

 

 

 

Rise and Shine ~ Sunrise Muffins

by kimupstone on February 28, 2013 in Breads and Rolls, Breakfast, Eats and Treats, Fall in Love with Fall, Healthy Eating with No comments

Sunrise Muffins

Rise and Shine ~ to some Sunrise Muffins!

Running late? Need a really good for you breakfast you can eat quickly or even in the car on the way to work – here is your solution. These are one of my favorites! The recipe makes 36 but you can half it – I wouldn’t do that I would make the entire batch and freeze some because this recipe only gets one bowl dirty – less to clean up.

These are my go to muffins.

Here is super secret trick for eating crumbly foods in the car without spilling. Simply remove the paper and place the muffin in one of those small fold top plastic bags.  When you are ready to eat it simply fold the bag down slightly around the muffin and take a bite – the bag catches the crumbs and you stay perfectly crumb free! I know it’s so amazing!

OK here is the recipe

Oh yeah I forgot to ask – is anybody on Pinterest? I would love to connect with you all ~ my Inner Circle ~ so if you are ~ just follow me and ~ I will follow you!

Ingredients for Sunrise Muffins:

  • 2 cups All Purpose Flour
  • 2 cups Whole Wheat Flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 4 teaspoons cinnamon
  • 1 teaspoon salt
  • 4 cups (about 5) peeled and shredded apples
  • 1 cup of shredded carrots
  • 1 cup coconut
  • 1 cup raisins
  • 1 cup chopped walnuts or pecans
  • 1 1/2 cup oil (I use canola)
  • 1/2 cup milk
  • 4 teaspoons vanilla
  • 3 eggs, beaten

Combine flours, sugar, baking soda, cinnamon and salt. Add in the remaining ingredients and stir just until moistened. Fill your muffin cups – either lined with paper liners or spray with Pam- about 3/4 full.
Bake 350 degrees for 20 to 25 minutes or until a toothpick comes out clean.
Makes 36 Muffins that freeze amazingly well.

Have a wonderful week!

Blessings,

Kim

Fun and Easy Ways to Serve Veggies and Dip

by kimupstone on February 21, 2013 in Appetizers, Eats and Treats, Healthy Eating with No comments

Veggies Aren’t those colors beautiful. We had a party recently and I needed to find a way to keep everything fresh, people would be arriving over the course of a few hours but the bigger issue is ~ I HATE when people double dip which happens when you have a big bowl of dip and a tray of veggies. I had seen this done with fruit and I thought it would be perfect because I could keep pulling fresh cups out as they were eaten.

You can use purchased dip if you run short on time or use the easy dip recipe I love below.

Dip Recipe

  • 1 cup sour cream
  • 1 cup mayonaise
  • 1 Tablespoon each dried dill,dried parsley,seasoned salt
  • 1 teaspoon garlic powder

Mix together and chill for 4+ hours.

Serve by scooping into plastic cups and adding any combination of the following:

  • carrots and celery sticks
  • red or green peppers
  • mini tomatoes (I placed three on a fancy toothpick)
  • cucumber
  • green onion
If you look at the top of the picture I also did this with crackers and cheese – next time I would make a cheesy dip since the cheese was difficult to scoop up with the bread sticks without them breaking.

This is also great idea for kids parties or if you need to take something for a potluck! No dishes to bring home and nothing to clean up.

Please recycle the cups! Did you know the number on the bottom of the cup determines how easy it is to recycle (from 1 the easiest to recycle to 7 the most difficult).  Check your local recycling regulations but always try to buy the lowest number and always make the effort to keep anything that can be recycling out of landfills.

Blessings!

Kim

 

 

No Slip Kitchen Towel Sewing Tutorial

by kimupstone on February 21, 2013 in "Sew" For Your Home, How to ... Tutorials, Kitchen, Projects For Your Home with No comments

Towel Tutorial
I love having a cute towel hanging somewhere in my kitchen and the most convenient spot is over my oven door handle.  But every time I would wipe my hands or open the oven door it would slip to the floor. I saw this towel in a really cute store in Payson, Arizona and since my kitchen is cream and black I picked it up. I also had some leftover black polka dot ribbon and after a few revisions I found a way to make it work! So here goes!

Here is what you will need ~

  • 1 Purchased Kitchen Towel or one you already have
  • Remnant pieces to coordinate with the towel or a fat quarter or 1/8 yard of fabric
  • 48″ of Washable Ribbon 3/4 ” wide
  • General sewing goodies ~ pins, scissor, matching thread, safety pin and sewing machine.

It is one of those soooo easy projects ~ if you can sew a straight line you can make it.

Step 1:

Purchase a towel and wash and dry it so it will preshrunk and if needed iron it so it is nice and pressed ready to sew.

Towel Tutorial Step 2:

Depending upon how wide you want the towel to be you could overlap if it is too wide or as I have done in the picture bring the sides in evenly to the middle.

Cut 2 strips 3″ wide by the width of the towel plus one inch. Iron the strip bringing in each edge to the middle and press and iron so it is about 1″ wide. Fold and press 1/2″ on each end and stitch 1/4″ from the edge on the short edge only ~ the long edges will be secured when stitched to the towel.

Towel Tutorial

 

Fold the towel in half ( where it will fold over the oven handle) and mark. Measure 3″ from the center line and place each strip 3″ from the center (6 inches apart). Stitch both strips 1/4″ from each outside edge on each side of each channel the width of the towel.
Measure 2 pieces of ribbon the width of the towel plus 6″. With a pin slip the ribbon through the sleeve until even on each side. Stitch down the middle of the channel through the ribbon to keep the ribbon from coming out when laundered.

Towel Tutorial
Done! Tie it on the stove pulling to gather slightly and enjoy how cute it looks!

Kale – February’s Super Food

by kimupstone on February 7, 2013 in Eats and Treats, Healthy Eating with No comments

Kale

Kale! Oh how misunderstood you are! People see you in the produce section and walk right past thinking that you look like really tough lettuce or ugly cabbage, not knowing the real you! The truth is you are an amazing Super Food!

A Super Food is a food with tons of health benefits that we should all try to integrate into our daily meals. Super Foods help super charge our meals and give us the most health benefits for the calories. Each month we add a new Super Food to our list.

The information I provide is from my own experience and research I have done over the years. Please always follow your Dr’s recommendations on any dietary restrictions or allergies you may have.

Benefit –  Fat free- kale is one of the healthiest vegetables on the planet. Known for lowering cholesterol by binding to bile acids and it’s amazing cancer fighting properties. It is also rich in vitamin K and has more calcium than milk per serving, with less calories and BONUS is high in fiber. 

Servings -  One and one half cup to two cups – two to three times per week age four and up. 

How to Buy – buy fresh, looking for firm deeply colored leaves. The smaller the leaves the more tender and mild the flavor.

There are three varieties of Kale:
Curley – has a ruffled leaf and is a bit more peppery in taste.
Ornamental – is more tender and has a more mellow flavor.
Dinosaur – is more delicate and slightly sweeter.

How to store and freeze - I recommend eating it as soon as possible or freeze because the longer it sits the more bitter it becomes. Store in the refrigerator unwashed (washing Kale and then storing it increases the chance that it will spoil) Place in an airtight bag and squeeze out as much air as possible. It will stay fresh for three to five days. When ready to eat soak in a solution of 2 T table salt and 1/4 cup lemon juice for five minutes, place in a colander and rinse with cool water.

The best way to freeze Kale will depend upon how you will be using it.
If you will be using it in beverages like smoothies than chopping it and blending it in a blender by adding water and placing it in ice cube trays will be the most convenient. When frozen pop out and place in a freezer bag and they are ready to add to the blender for your healthy drink.

If you will be using it in soups and cooked foods then place in a pot of boiling water for two minutes and then plunge into an ice water bath. The point is to stop the cooking process. Lay on paper towels to dry and freeze in two cup portions to add to soups, stews and frittatas.

How to eat – You can eat Kale raw, slightly steamed or as an ingredient in other recipes. Raw Kale is delicious as a salad. If the texture is too tough for your liking you can add an oil and vinegar dressing and let it sit in the refrigerator for an hour or so. The dressing will soften up the Kale. Kale that is steamed should be cooked for five minutes or less to reap the most health benefits. Chop the leaves into 1/2 inch slices and the stems into 1/4 inch slices so the tougher stems cook through.

For use in recipes. If possible place the Kale in the last five minutes of cooking. Overcooked Kale still has health benefits but overcooking depletes the photo nutrients that are so effective in fighting cancers.

Caution – Because of the high Vitamin K count it should be avoided by people taking anti coagulant medications until they have consulted their physician. It may also cause problems for people with kidney or gall bladder problems because it is harder to digest than other vegetables so if you need to, consult your doctor.

FYI – You are your own advocate and there is no time like today to begin understanding what you are putting in your body today affects your health not only today but far into the future as well. The effort you put forth in taking the small step of adding one new food a month will move you towards healthier eating and is well worth the time and energy you will spend!
Why you should listen to me! – Well you certainly don’t have to but you’ve read this far so you probably do care about your health and maybe you want to know what it has taken me years to figure out. It’s not that hard to create a healthy balance between eating delicious good for you foods and enjoying life. I have a system called Simply Healthy Meal planning coming soon. Planning allows me to save time, since I only have to cook about three times a week while having healthy home cooked meals every night, I save money, because I plan ahead. I only buy what we will eat and less trips to the store means less impulse buying and most importantly I can be comfortable with the choices I make nutritionally for myself and my family. I am neither a health nut or a vegetarian. I make cookies and muffins each week and a dessert on Sundays, I love to cook and bake and I especially love to eat what I make. I have never had a prescription medication and rarely get colds. So there is a way to have it all and I want to share with you how I get Kale into my meals and some amazing recipes from some other amazing cooks.

So here are some delicious recipes using Kale as the starring attraction:

Kale and Banana Smoothie

I have tried many recipes for green smoothies that taste like I am eating a liquid salad or grass, not for me thanks. I kept trying until I came up with this combo – healthy and delicious.

Pasta, Kale and Bean Soup

A yummy soup made with bacon, white beans and pasta. You will hardy notice that you are eating something healthy.

Braised Kale

If you like cooked spinach you will love this!

And last but not least a Kale Chips recipe shared from my friends over at Skinny Taste:

http://www.skinnytaste.com/2012/03/baked-parmesan-kale-chips.html

 

If you missed January’s Super Food Blueberries you can find the information and all the recipes here.

 

 

Kale and Fruit Smoothie

by kimupstone on February 7, 2013 in Beverages, Eats and Treats, Healthy Eating, Super Foods with No comments

Kale Smoothie

 

I have tried many recipes for green smoothies that taste like I am eating a liquid salad or grass, not for me thanks. I kept trying until I came up with this combo – healthy and delicious.

Kale Smoothie Ingredients:

  •  1 cup of Dinosaur Kale – you can also use ornamental but the curly with its peppery taste does not work well with the dairy. (If you have frozen the Kale into ice cubes you will need about 6 cubes and should leave out the ice, listed below)
  • 1 banana
  • 1 cup almond or almond coconut milk
  • 1 cup of ice (delete if using any of the following frozen Kale, strawberries or blueberries) in its place add 1/2 cup water

Optional:

  • 1 cup of frozen strawberries or blueberries or 1/2 cup of each
  • 1 Tablespoon honey or Agave Nectar

Mix in a blender until smooth!

Interested in more Kale recipes then check out February’s Super Food and learn all about Kale, how to cook, store and freeze in addition to some health cautions to consider and picking up some delicious Kale recipes!

Braised Kale Recipe

by kimupstone on February 7, 2013 in Eats and Treats, Healthy Eating, Sides and Vegetables, Super Foods with No comments

Kale

Kale is a Super Food known for it’s ability to fight cancer but lower cholesterol. Check out all the recipes from February’s Super Food Kale here!

Braised Kale Ingredients:

  • 1 large bunch of fresh Kale washed and tough parts of stems removed
  • 2 Tablespoons olive oil
  • 3 cloves of garlic or 2 heaping Tablespoons of chopped garlic( from a jar)
  • 1/2 cup water
  • 1 vegetable bouillon cube
  • Salt, pepper to taste
  • Parmesan cheese – optional I sprinkle at the end

Heat the oil and add the Kale stems (if any) and garlic and cook 2 minutes. Add the Kale leaves stirring, another 2 to 3 minutes add the broth and cover cooking another 2 to 3 minutes. Add the Parmesan cheese and enjoy!

Pasta, Kale and Bean Soup Recipe

by kimupstone on February 7, 2013 in Eats and Treats, Healthy Eating, Salads and Soups, Super Foods with No comments

Kale

Kale is one of our Super Foods -

Super Foods help super charge our meals and give us the most health benefits for the calories and Kale is know for lowering cholesterol and fighting cancer.

Check out all the Kale recipes from February’s Super Food here!

Pasta, Kale and Bean Soup Ingredients:

  • 3 slices of bacon, chopped
  • 1 small onion diced
  • 3 carrots, cut into 1/2 inch pieces
  • 2 cloves of garlic or 1 tablespoon of chopped garlic (from a jar)
  • 1 – 15 ounce can of diced tomatoes
  • 1 teaspoon dried thyme
  • 2 cups of chicken broth – low sodium of possible
  • 6 cups of water
  • 1 – 15 ounce can of white beans, rinsed
  • 2 cups of small pasta, uncooked – like small shells or ditalini
  • 2 cups of fresh or frozen Kale, sliced into 1/2 inch strips

Cook the bacon and onion about 3 minutes then add the carrots, garlic, tomatoes and thyme until carrots are soft, about 30 minutes. Add the chicken broth and water and cook on high until it begins to boil. Add the pasta and the beans and cook until the pasta is cooked through. Remove from the heat and add the Kale. Let sit a few minutes and serve with Parmesan cheese.

Tissue Box Cover Sewing Tutorial

by kimupstone on January 31, 2013 in "Sew" For Your Home, Gifts to Make and Special Wrappings, How to ... Tutorials, Projects For Your Home, Spring/ Easter with No comments

Tissue Box Cover

A couple years ago I saw one of these covers for a tissue box in a gift shop and immediately went home and created my own pattern.

There is no stopping me now because I make tissue box covers for every holiday and since I make most of my own bedspreads and window coverings I always make them to match my decor too! They are pretty easy to make and are so much more fun than just plain old cardboard tissue boxes so let’s get going with the tutorial!

Supplies to make the tissue box cover:

  • 1/2 yard of fabric (this is actually enough fabric to make two covers) and if your fabric is 45″ wide there will be a bit left over for our project for next week :)
  • 30 inches of 1/2″ wide ribbon (for each cover)
  • Thread to match fabric
  • You will also need the standard sewing gear – pins, scissor, one safety pin and ruler and sewing machine.

Tissue Box Tutorial Step 1:

Cut one piece of fabric 15″ long 9 1/2″ from the fold (which would be 19″ when laid open flat) Make sure you have the pattern in the fabric running the correct direction. Sew the bottom and the 15 “side opening with a 1/4 inch seam. Mark and cut out a 2 inch x 2 inch square through both layers from the stitching line on both the seam side and the fold side.

Step 2:

On the fold side measure down 5 inches and mark with a pin or marker. See Step # 5 for the picture of the opening. We need to create a small opening for the ribbon. You can choose to hand stitch or zigzag around opening or make a small buttonhole. When the ribbon is inserted you will not see the stitching at all.

Tissue Box 5 Tissue Box Tutorial

Step #3

Fold down 1/4 inch on the upper edge and press and stitch the seam. Fold down another 3 inches and press. We will be creating a channel for the ribbon by stitching one inch from the top fold and one inch from the bottom edge.

*To easily keep the stitching line straight, place a piece of blue painters tape on the sewing machine at the correct distance and simply line up the edge of the fabric with the tape and sew all the way around and move it as needed .

Tissue Box Tutorial Tissue Box

Step 4:

Take the center seam on each 2 inch cut and bring them together to form the bottom square. Stitch the length of the opening.

Tissue Box Tutorial

Step #5

Insert the safety pin on one edge of the ribbon and slip through the channel. Trim the edges of the ribbon, insert the tissue box and pull the ribbon gathering but leave enough room for the tissue to be pulled out. Tie a pretty bow and you are all done!

Cute Tissue Box Cover

← Older Entries