Tuesday, February 26, 2013

postheadericon Curried Coconut Carrot Soup

So as I mentioned in a recent post, we are trying to keep it healthy in this Milwaukee Kitchen!  Nothing too radical, just making better choices.  In the spirit of healthy eating, I made a new soup recipe Sunday night for dinner.  It turned out GREAT...nice flavor and came together quickly.  And, can I mention that it was inexpensive?  Not too shabby!  Here you are...




Curried Coconut Carrot Soup
adapted slightly from Women's Health Magazine

1 Tablespoon coconut oil **(see note)
1 lb carrots, peeled and chopped**(see note)
1 sweet potato, peeled and chopped
1 yellow onion, chopped
1 Tablespoon ginger, peeled and chopped
3 cups low-sodium vegetable broth
2 cups coconut water**(see note)
2 Tablespoon lime juice
3 teaspoons curry powder
1/4 teaspoon cardamom

In a large saucepan over medium heat, heat the oil.  Add carrots, sweet potato and onion.  Cover and cook, stirring occasionally, until vegetables soften and brown slightly, about 10 minutes.  Add ginger, stir and cook for one minute.  Add broth, bring to a boil, partially cover, then reduce to a simmer for 10 minutes or until vegetables are soft. 

Transfer soup to a blender (or use a stick blender) and puree until smooth.  Add coconut water and blend to combine.  Return the soup to the saucepan, add lime juice, curry powder, and cardamom.  Stir, then heat through.  

***Cook's note: if you don't have or can't find coconut oil, you could use another neutral vegetable oil.  I do highly recommend using the coconut water, which isn't the same as coconut milk.  Lastly, I used my food processor to chop all of the vegetables, which make the prep very easy.  

Enjoy it!

Sharing this recipe here: 

ZentMrs. 
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Sunday, February 10, 2013

postheadericon Greek Lasagna

Well it finally snowed for real here in Milwaukee this week.  We probably got about six inches of snow, but then today, it rained.  What a mess!  A good day to stay home and cook!  

Bill and I have been trying to eat a little more healthy these days.  This might mean fewer desserts featured on Milwaukee Kitchen, as it is hard for two people to eat a dozen cupcakes each week (not that we have been doing that or anything).  

So tonight I pulled out a trusty Weight Watchers cookbook.  If you have access to WW in your area, I highly recommend their cookbooks, even if you are not a WW member.  They are terrific and I have several.  

Tonight we tried a new recipe for me, Greek Lasagna.  It uses no boil noodles, which usually scares me, because I have had bad experiences using them and then having hard noodles for dinner.  Not so here!  Whether you are trying to lose a little weight or not, given this one a try!




Greek Lasagna
adapted from Veg Power!, a Weight Watchers cookbook

1 (15 ounce) container fat free ricotta cheese
1 (10 ounce) packaged chopped frozen spinach, thawed and squeezed dry
2 cups shredded fat free mozzarella cheese
4 ounce low fat crumbled feta cheese 
1 egg, lightly beaten
1 teaspoon dried oregano
1 1/2 jar (about 35 ounces total) fat free marinara sauce
9 no boil lasagna noodles

Preheat oven to 375 degrees.  Lightly spray a 9x13 pan with nonstick spray.  In a medium bowl, combine the ricotta, one cup of the mozzarella, feta, spinach, egg and oregano.  Mix well.  

Spread 1/4 of the marinara sauce on the bottom of the pan,  Press three lasagna noodles in the pan.  Spread 1/2 of the cheese mixture on top of the noodles.  Spread 1/4 of the sauce on top of the cheese mixture.  Add three noodles.  Add the last of the cheese mixture.  Add 1/4 of the marinara sauce, then the remaining three noodles, then the remaining sauce.  Top with the remaining mozzarella cheese. 

Cover the lasagna with foil and bake for 30 minutes.  Remove the foil and continue to bake for another 15 minutes or until the cheese melts.  Let stand for five to ten minutes before cutting.  

Yum!  Enjoy it!

Linking here:

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Until next time, 


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