Posted in Recipes

Veggie Chicken Green Chile Enchiladas

I enjoy all sorts of food but for me there is nothing like Mexican food to bring me back to growing up in Phoenix and enjoying some of the best I have tasted in America. It is with that thought which brought me to making green chili enchiladas. I have tried all sorts of substituents for the meat and really enjoy most of them but in this recipe I used Quorn meatless fillets and found they are in the top three to use for enchiladas.

If you haven’t heard of this brand I have blogged about them before. They come from the UK, 85% of this protein is made of mycoprotein, Myco is a Greek word for fungus,( so I guess I am still stuck on sharing recipes with fungi) This fungus protein has been available for food consumption since 1985 and made from Fusarium venenatum which is a naturally accruing fungus. The process is pretty interesting if you like to Geek out read/watch how they make things.

This protein is high in fiber but low in sodium, sugar and bad fats. I prefer this texture over other prepackage meat substitutes, maybe its my love for fungus, who knows. It has a lower carbon foot print compared to chicken or other meat so that is a big bonus.

Yes, eating fresh non-processed food is the best but I found when combining fresh with this kind of packed food sometimes can be ok and much safer than other alternatives.

The rest of the recipe only has a few more ingredients they are prepackaged but it makes for an easy to prepare meal.

Veggie Chicken Green Chili Enchiladas:

Serving size 3-4 Total time 1 hour and 15 minutes

8 White Corn Tortillas

2 1/2 cups of Cheese of your choice

1 1/2 cup of Greek yogurt

1-2 cups of Salsa Verde

1/4 cup of Veggie broth

1 Package of Quorn Meatless Fillets cooked and cut up in bite sized pieces

To cook the Quorn fillets I found placing them in a small pan with just enough water to cover then adding salt and pepper to the water, place a lid on the pan, cook on med/low for 20 minutes or less but if you are short on time I am sure a microwave will be fine. You know the fillets are done when you can put a fork in them. Take off heat remove the fillets letting them cool on counter. Save the water adding veggie bouillon to the water, if you have less than 1/4 cup of water left just add more to the pan. Shred or cut up the fillets in bite sized pieces.

With pan on the stove on a med/low heat add the pieces of fillets to the veggie broth then add half of the cheese. While stirring the mixture add half the Greek yogurt and half the salsa verde. You want a creamy mixture but not runny. When the cheese is melted and all ingredients are mixed well take of stove.

Warm up tortillas (I find wrapping them in a damp cloth and microwaving them works great but warm them how ever suits you)

While tortillas are warming up in a separate bowl pour remaining salsa verde and yogurt together mixing well.

Place one warm tortilla on counter spoon just enough of the fillet mixture on the tortilla to fill but not over flow. Roll filled tortilla, then place with seam side down in a 7×11 pan that has a small amount of salsa mixture on the bottom continue filling tortillas and placing them in the pan letting them touch. When all the enchiladas are in the pan pour the remaining salsa/yogurt mixture on top add cheese then baking uncovered at 375 for about 45 minutes or until the cheese is melted and it is bubbling.

Posted in Recipes

Mushroom Barley Soup

I know another recipe with mushrooms, but please stick with me for one more(for now). When I bought the mushrooms for my stroganoff it made me hungry for another dish with them so I bought extra and with winter not stopping anytime soon or at least for me I thought I’d make this soup. Most of this recipe comes from a book I got years ago “Herbs for Health and Healing” by Kathi Keville, it’s a great informational book with helpful recipes that give you a great way to live a healthier life all with the benefits of herbs. `

This recipe calls for Shiitake mushrooms but I used Crimini/cremini also known as “baby bellas” work just as well in my book and are a little cheaper. They still have some vitamins but these great mushrooms have a significant amount of beneficial bacteria that help you out in your gut improving your digestive tract and immune system.

The benefits of this mushroom are so amazing but combine it with barley and it really is a healthy hearty soup that also warms you up. Barley is a whole grain so it does have clean proteins, vitamins and minerals but it also has soluble and insoluble fiber again hello happy gut and lower blood sugar.

With just two major ingredients this is hardy cheap soup making it easy on the bank account. This also makes a good amount, yay great for left overs and doesn’t take much time. The longest amount of time is the cooking of the barley and that is around 45 minutes but if you wanted to do it ahead then it would take around 30 minutes prep and cook time.

Mushroom Barley Soup:

1 cup Barley

5 cup of Veggie Broth

1/2 cup of White Onion chopped

4-5 cloves of Garlic diced

1/2 pound of mushrooms cut

1-2 Tablespoon of Olive Oil

Black Pepper and Salt per taste

In a large pot put 1 cup cleaned barley and 2 1/2 cups of veggie broth cover and simmer on low about 45 minutes. While the barley is cooking wash and cut up mushrooms, chop onions and dice garlic. In a frying pan add olive oil, onions, garlic sauté

then add washed chopped mushrooms to pan to sauté the mushrooms

When the barley is cooked add the sautéed mushroom, onion and garlic to the pan with the barley add remaining 2 1/2 of broth. Cook on a low simmer for about 20 minutes.

Serve and enjoy.

Posted in Recipes

Mushroom Stroganoff

I really enjoy stroganoff but since I don’t eat meat I like to try new ways of enjoying this dish. Todays recipe serves about four and is with three different types of mushrooms, so if mushrooms aren’t your thing you may substitute them.  I would love to hear what you used or how you liked it.

But….

do you realize the health benefits in these little fungi? Mushrooms help strengthen your immune system for starters and at this time we need all the help we can get. They are about 90 percent water and we all know how great it is eating veggies or fruit with high amounts of water but did you know the different types of mushrooms can provide different benefits like one Portabella can contain more potassium than a single banana or the Button mushroom has high vitamin D, copper and zinc just to name a few or Shiitake has been shown to protect the heart, good for digestion, energy and weight loss plus move over high end creams for skin because this mushroom fights against free radicals due to the great antioxidant compounds which also helps with stress in the body. Nothing is better for me than eating your way to a healthier and happier self.

Maybe mushrooms aren’t your thing but you might want to take another look and try them again in a new way or at least you may have a different perspective on them.

Mushroom Stroganoff:

Mushrooms – Button, Shiitake, Portobello (  The amount is up to you but I use a LARGE hand full of each kind cut up in bite size pieces)

4-5 cloves of garlic diced

1/2 diced onion

1/2 Cup of plain Greek yogurt

2 Cup of veggie Broth

Cornstarch or flour ( about 1/4 cup of flour or about 2 tablespoon of cornstarch)

1-2 Tablespoon of Nutritional Yeast

Salt, Pepper and parsley to taste

Egg Noodles cooked according to package directions

In sauce pan sauté mushrooms, onion and garlic for about 5 minutes. While they are sautéing add you nutritional yeast, flour/cornstarch to veggie broth and stir then add to the sautéed mushroom mixture stirring continuously so as to make sure not to get lumps, continue stirring until broth becomes gravy then add Greek yogurt and seasonings. Serve over cooked egg noodles.

This is such a fast dinner and if you are a fan of mushrooms, a very tasty one.

Posted in Recipes

Turmeric Latte

In these cold months nothing is better to curl up with than a hot drink and having a wide verity is always nice. Sure hot chocolate, coffee and tea are usually the go to drinks but what about trying something different, like a turmeric latte?

Turmeric has so many health benefits, one is anti-inflammatory but in order to fully use all the benefits turmeric has to offer you need to pair it up with a healthy fat so our bodies can fully process the turmeric so in todays recipe this is done and taste wonderful.

This turmeric latte recipe is easy and so good, I have grown to really enjoy it in the evening but is a great replacement for coffee in the morning too.

You will need to make a paste ahead of time then you can use it when ever you would like.

For the Paste:

1 cup of water

1/2 cup of turmeric on low heat for about 7 minutes.

Remove from heat stir in 1/3 cup of unrefined coconut oil( you can add 1/2 tsp cyan pepper if you like). Store in refrigerator .

When you want to make your Latte use 1 tsp of the paste in a mug adding cinnamon, cardamom, clove and honey with 1/3 milk of your choice ( I use soy or almond)heat and ENJOY!!

If you would like to take the time to make a nice frothy latte this recipe is great for that too.

Posted in Recipes

One Pot Asparagus Pasta

Asparagus season is just around the corner (end of February to June) so you could say I’m getting ahead start. I was at the store looking for different vegetables but couldn’t help getting a little asparagus. I wasn’t sure how I would use it but I knew figuring out how I’d eat it would be easy.

Asparagus health benefits are amazing, like fiber, folate and vitamins A,C, K, E the benefits go on. Plus since its low carb paring up with carbs balances it out in a way. I also added nutritional yeast to this recipe adding a nice amount of B12 to this dish plus some studies show B12 not only gives energy but helps break down fats and protein helping aid in weight loss.

Not only is it a one pot dish (Yay clean up and dishes) but the health benefits are amazing plus when time is not your friend this is very fast and easy. You may also look for all the different types of pasta to add even more nutritional goodness to this recipe.

One Pot Asparagus Posta:

Cook and prep time about 30 minutes, Serves 4

8 ounce spaghetti

2 1/2 – 3 Cups of water

6 Teaspoons Vegan Chicken Bouillon

1/4 Cup of Nutritional Yeast ( you can add more per taste)

6 Cloves of Garlic diced

2 Tablespoons of Olive Oil

Handful of Asparagus washed then cut per your desired size

Salt, Black Pepper, Fresh Parsley, Basil and Oregano per taste

Fresh shredded Parmesan Cheese for on top if so desired

Use a large pot with a lid. Add olive oil, over medium/high heat add diced garlic, asparagus, parsley, basil and oregano. Sauté for a few minutes Then add water, bouillon, Spaghetti and nutritional yeast stirring until most of ingredients are blended . Turn heat to low ,place lid on then cook for about 8 minutes. After 8 minutes check to see if pasta and asparagus are done or if you need to add more vegan broth Cook a few more minutes if needed. This dish is done when the asparagus is tender but still crisp and pasta is al dente.

Serve if you would like top with parmision and enjoy

Posted in Uplifting

“The Terrible No Good Very Bad Day”

Photo by Keenan Constance on Pexels.com

As a child I read Judith Viorst book “Alexander and The Terrible No Good Very Bad Day” and thought I could identify with the character at times, even feeling as if that book somehow was written just for me. Don’t get me wrong I was usually very happy go lucky and full of energy but it was that energy that seemed to add to my days not going as smooth as one would like.

Have you ever had one of those days, weeks or years (hello 2020) when it just left you let down and annoyed? Maybe even further discouraged and needing a lifeline thrown? I know we all have probably been there this past year. From walking into stores at half the compacity to walking down the isle in hopes of finding toilet paper for once. We might have moved on from the isles being picked over but we still are walking around with masks and keeping our distance from each other.

I have always found such solus in being alone. I find such peace when I am at my wits end just getting away, taking a walk by my self so I am alone with my thoughts always helps set things right in my mind. I still feel that way but for once I long for people going about their life, being able to see the worn out looks or smiles. I got so used to not making eye contact and giving half polite smiles when needed that I would give anything to really see people again all exposed and giving off subtle clues to how they really are.

Maybe the reason we are having such a hard time is the very thought of being alone with our own thought for once is just to much to handle. Maybe we are seeing parts of our selves that are to hard to look at and then there is no one to share those new found thoughts because we are shut off from each other. In a world that has such an amazing ability to connect we are so disconnected.

Maybe instead of staying disconnected we could use all the other was to connect. We all have had those days, weeks and years that leave us upset and thinking the world is against us but that’s just it we all have those times and we all have those sweet moments when all is right with the world.

And

If you have ever read the book you get to see that at the end Alexander still had all his “problems” but he did remember his mom saying there will be days like these.

This past year has been one for the books but I have a passage that has helped me so much. Notice it says you will have trouble not if.

“I have told you these things, so that in me you may have peace. In this world you will have trouble. But take heart! I have overcome the world.” John 16:33

If you are in need of help (in the US) have no one to turn to please call

1- 877-726-4727 This is a referral service to get you to the people that can help you.

Posted in Recipes

White Bean Verde Soup

Yes, I am still on my soup kick but most places in the northern hemisphere a warm meal is needed and if it is easy plus nice on the budget I can’t help but share.

I decided that with my two cans of white beans and yes they are different ones I would make a quick dinner. I love tortilla soup, since I don’t eat meat I do get creative with trying to make it. Todays recipe is very loosely based from my love of tortilla soup.

You may not know this but white beans are awesome in providing zinc, copper and look out they even have proteins in them that can help with wrinkling of the skin! (I may take up eating them daily.) You can even have help with your bowel habits when eating the white kidney bean because they are very high in fiber. I could go on with all the great benefits of white beans but I will leave you with this great tip to maybe talk with you healthcare provider about. It has been shown that the extract in white beans help with glycemic control which help with pre or diabetes.

Not only is the star of this soup packed with good stuff for you but the salsa verde helps clear those sinuses. You know we all could use that help too.

This soup takes less than 30 minutes if you buy the beans in a can plus you only have six ingredients.

White Bean Verde Soup:

2 15 ounce cans of white beans not drained (your choice, I used a white kidney and navy)

1/2 to 2/3 Cup of Salsa Verde (green salsa)

4 -5 Cups of water

8 – 10 Teaspoons of Vegan Chicken Bouillon

1 Carrot in bite sized pices

1/2 White onion diced

4 Cloves of Garlic diced

1 Tablespoon of Olive Oil

In a large pot add olive oil, diced onion, garlic and carrots. Sauté over medium high heat until onions are almost translucent. Add can beans not drained, water, bouillon and salsa. Turn down heat to low, let simmer for about 20 minutes.

Serve with Corn Tortilla chips and enjoy. Makes about 4 servings

Posted in Recipes

Quick Vegan Chili

To say I enjoy a nice bowel of chili is an understatement. I believe I could live off of chili or soup. I am always trying new ways to make both or as I look for new recipes on Pinterest it can lead to hours of scrolling and drooling as I find so many great recipes out there.

Today my picture falls flat on a Pinterest level but looks are deceiving because this chili is actually very good.

I came home from shopping hungry and a little cold so of course I turned to a chili or soup. I only had one can of red beans, half of a package of soy chorizo, half a can of corn with little time to boot but the chili turned out great so I thought I’d share.

Short on time but want to enjoy something tasty? This turns out to be a very cheep meal and who isn’t trying to watch their spending nowadays.

Quick Vegan Chili :

3-4 Servings, Time 20-25 minutes

1 16 ounce can of Red Beans

8 ounce of Soy Chorizo

1/2 can of Corn (about 8 ounces)

1 15 ounce can diced Tomatoes

1 8 ounce Tomato Sauce

1/4 of a onion diced

6 cloves of garlic diced

1 Tablespoon Olive Oil

In a large pot on medium/high heat add olive oil, garlic and onion sautéing until the onion is almost translucent then add the soy chorizo cooking a few more minutes. Turn burner down to a low heat adding the remaining ingredients. Let simmer for about 15 minutes then serve.

I used vegan shredded cheese to top my chili and of course crackers but a nice side of corn bread would also be so very good, Enjoy!

Posted in Uplifting

Seeing Everything Clearly

Have you ever had something in your eye that no matter what you did it was still there? You try everything and still it bugs you to the point of asking for help from someone who has a better vantage point. They may not feel the pain or discomfort but they can help because they see what you can’t.

I had that problem the other day. I have vision problems at times due to my health but this time was different, it was due to me being cheap and not wanting to throw away my mascara. I switched to a clean mascara and it works great, never flakes(unless its time to say good bye to it) but it does cost more. Maybe you can see why I was trying to stretch it. If you have ever wanted to stretch the use from mascara you know it can get flaky and those flakes sometimes go into your eye, the fun of makeup.

I was in a hurry, causing me to put my mascara on fast and run out the door blinking as I went because I felt like something might be in my eye. Driving along there was no might or denying it. I definitely had something in it. I had to drive with only one eye while the other one was shut but tears coming down my cheek, yes I looked beautiful. At least I arrived safety at the store. Looking in my mirror I didn’t see anything but I felt what was the size of a boulder in my eye. I blinked, rubbed, blotted but nothing helped. I tried to rub off the mascara on my good eye in hopes I didn’t look as lopsided but of course that didn’t help, instead I just looked like I rolled out of bed crying but into the store pretending all was fine.

I did manage to get my things from the store and back home safe with just my ego slightly bruised.

My face washed, my eye a little better and no mascara this time, giving my poor eyes some much needed rest, and yes the old one finally made its way to the trash. I started thinking on how sometimes we act as if everything is fine even when its obvious we aren’t.

Why do we all seem to have that in common? We all say we are fine when asked but inside we are falling apart.

On the morning of my mascara flake I read this passage, coincidence?

Mark 8:22-26 22They came to Bethsaida, and some people brought a blind man and begged Jesus to touch him. 23He took the blind man by the hand and led him outside the village. When he had spit on the man’s eyes and put his hands on him, Jesus asked, “Do you see anything?” 24He looked up and said, “I see people; they look like trees walking around.” 25Once more Jesus put his hands on the man’s eyes. Then his eyes were opened, his sight was restored, and he saw everything clearly. 26Jesus sent him home, saying, “Don’t even go into the village.”

I always thought how odd that Jesus healed the man but his vision was askew at first. I never got it until the day with the mascara. Just like the blind man that was able to see but didn’t see correctly. That is until Jesus asked how he was and the man was honest telling exactly how he was. He didn’t hold back but told Jesus everything, not just being grateful to see but the weird, different, strange parts too. In turn the man got the full healing.

What would it be like if we were all a little honest with how we really are. Notice the man didn’t start complaining and telling Jesus how he messed up but instead just honest with what was going on. Maybe the man would have lived the rest of his life seeing people as trees if he kept quite.

A lot can be said on being honest. You have to open up and be vulnerable, but think of the healing and blessing we miss keeping our problems to our selves.

Posted in Recipes

Christmas Cookies

christmas cookies

I thought I would do a post of a few of my favorite Christmas cookies. I did post the recipe for Deacon cookies but when I started my Christmas baking I realized it would be nice to add a few more. I know the basic recipe I use for my peanut butter kiss cookies can be found on the back of the Hershey kiss bag and I think I memorized it correctly, if not what I give below is a combo of what I remember from the bag, so a big thank you Hershey for such a good recipe.

Deacon Cookies are a family recipe that even those who don’t usually like to bake enjoy. They are a simple sugar cookie but so very yummy.

The last but certainly not least are called Christmas Snacks again these come from my family so I have no idea who to give credit to but I have seen some bars that look and taste a lot like my Christmas Snacks but they call them other names. What ever the name they are a really tasty treat.

Deacon Cookies:

1 Cup Sugar

1 Cup of  Shortening (I like use 1/2 cup butter, 1/2 cup shortening)

3 Eggs

3 Teaspoon of Baking Powder

2 1/2 Cups of Flour

In a large bowl cream together the sugar shortening and eggs then add you baking powder and flour. Mix together until you have a large ball. Put cookie dough in a container with a lid in the refrigerator for at least 3 hours.

When the dough has chilled place half of it on a flat floured surface. With floured rolling-pin roll out your dough until desired depth. Now the best part use any of your favorite cookie cutters and cut out your cookies and place them on a cookie sheet. Bake at 375 for about 10 minutes.

When cooled you may ice them. I did an easy drizzle of icing on my tree in the picture.

Icing glaze:

1-2 Cups of Powder Sugar

1 Teaspoon of Vanilla

Milk ( add the milk slowly you just want enough to make it a glaze)

Peanut Butter Kiss Cookies:

1/2 Cup of Butter Shortening

2/3 Cup of Creamy Peanut Butter

1/2 Cup of White Sugar

1/2 Cup of packed Brown Sugar

1 Teaspoon of Vanilla

1 Egg

2 Tablespoons of milk

1 1/2 Cup of Flour

1 Teaspoon of Baking Soda

1/2 Teaspoon of Salt

Extra white sugar to roll the balls in

Preheat oven to 375. Cream together the butter shortening, peanut butter then add both sugars, vanilla and egg. Cream together then add the remaining dry ingredients. (Unlike some peanut butter cookie dough this one does not need to be refrigerated.) Form into about 1 inch balls then roll in the extra white sugar, place on ungreased baking sheet. Bake at 375 for 8-10 when done let set for about 30 seconds then place unwrapped Hershey Kiss on each cookie. Let cool then enjoy and give away to those who will be so grateful to have your homemade cookies.

Christmas Snacks:

2 Cups of Graham Cracker Crumbs

14 ounce can of Sweetened Condensed Milk

12 Package of Semi Sweet Chocolate Chips

1 Cup of crushed Walnuts

1 Cup of Shredded Coconut

1/4 Cup of Sugar

1/2 Cup of Melted Butter

Preheat oven to 350 In a bowl add graham crackers, sugar and melted butter mix together then pour into a 13×9 pan press down making a graham cracker crust. Next  spreading each layer of chocolate chips, nuts, coconut then pour the sweetened condensed milk over mixture put in over and bake for about 30-35 minutes until it is bubbly and slightly brown. When the Christmas Snacks are about half cooled down cut into bars.