Black Eyed Pea Soup with Swiss Chard

Thank you Nicole for this amazing recipe! I am proud to showcase a friend recommended recipe. Please send more people! LOL. Enjoy this delicious, healthy meal with a hearty piece of warm bread or a salad. This is a perfect meal for our California rainy days lately.

Tip: Nicole only found dried black eyed peas. She boiled them for 2 minutes then let them soak for an hour

Variations: Instead of the Swiss chard, use your own favorite greens. Collard, mustard, kale or beet greens would each lend its unique flavor to the soup

Ingredients

• 2 tablespoon(s) olive oil
• 6 scallions, white bulbs and green tops chopped and reserved separately
  
• 2 cloves garlic, minced
• 1/2 pound(s) Swiss chard or other greens (about 4 cups)
  
• 2 ounce(s) packages frozen black-eyed peas (about 4 cups)
  
• 3 cup(s) water
• 3 cup(s) organic vegetable broth
  
• 1/2 teaspoon(s) Tabasco sauce (optional)
  
• 1 3/4 teaspoon(s) salt
• 1/4 teaspoon(s) fresh-ground black pepper
• 2 teaspoon(s) red- or white-wine vinegar

Directions

1. In a large pot, heat the oil over moderately low heat. Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.
2. Add the Swiss chard, black-eyed peas, water, broth, Tabasco (optional), and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the black-eyed peas are tender, about 20 minutes.
3. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.

Stir-Fried Eggplant and Tofu

This was an amazing meal! This without question tasted like something you would order at a Chinese restaurant, however it is healthy and does not include bad fillers or MSG. You must try this one! Serve the dish over a scoop of rice.

Tip: for extra protein and an added crunch, I added a handful of toasted slivered almonds

Serving Size: 4

Ingredients
- 3 tablespoons of olive oil (or vegetable oil)
- 1 package (18oz) of organic firm tofu, drained and cut into cubes
- 2 organic garlic cloves, minced
- 1 organic eggplant; cut into 1 by 3 inch strips
- 1 small red or green organic bell pepper
- 1/3 cup soy sauce
- 2 tablespoons of organic sugar
- 2 tablespoons oyster sauce
- 1/4 cup fresh basil leaves (optional)

Instructions:
1. Heat oil in a large non-stick skillet or wok over high heat.
2. Add tofu and gently cook, turning over occasionally until browned slightly. Remove tofu from pan and set aside in another bowl
3. In the same skillet, add and cook the garlic, eggplant, and bell pepper until softened. Stir occasionally. This should take about 5 minutes.
4. Add the soy sauce, sugar, and oyster sauce until heated through.
5. Return tofu to the pan and gently stir to coat. Enjoy!
6. Optional: Remove from heat and stir in the basil leaves.

Asian Tomato Beef

For all the vegetarians out there, please ignore this post. I promise to share another great vegan/vegetarian choice!

This was another successful crock pot preparation. I made this meal for my parents, and accompanied the meal with grilled tofu and vegetables, brown rice and crispy egg rolls.

This was so easy to put together. It was a ten minute or less preparation and within 5 hours (on high setting), the meal was complete. The meat was purchased at Whole Foods which means grass fed, antibiotic and hormone free cows. The carnivores in the family said the meat was very tender and flavorful.

Serving Size: 4

Ingredients:

• • 1 (10.75 ounce) can Tomato Soup
  • 2 tablespoons and 2 teaspoons soy sauce
  • 2 tablespoons and 2 teaspoons vinegar
  • 3/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1.5 pound boneless beef round steak, cut into strips
  • 3 cups broccoli flowerets
  
  
  Instructions:
  1. Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker.
  2. Cover and cook on LOW for 7 to 8 hours* (or High for 4 to 5 hours) or until the beef is fork-tender.
  3. Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp. Serve with the rice.
• 
  

Grilled Tofu with Gingered Vegetables

This was my dinner last night! This is a one person serving size, a meal fit for just you and allocates a small left over portion. Enjoy with your favorite fresh vegetables. The ones listed below are a kitchen staple and my very favorites for stir fry. This is a quick, healthy and delicious meal. Serve over brown rice!

Did you know the benefits of ginger include aiding nausea, digestive problems, circulation and arthritis? You can cook with ginger or take in a supplement form. Ginger comes in a very unique form. Just cut the outer bark like skin and grate over the wok or skillet. The aroma alone before cooking is wonderful!

Serving Size: 1-2
Ingredients:
- 1/2 container firm organic tofu, cut into cubes
- 1/2 tablespoon dark sesame oil
- 1/2 tablespoon minced garlic (optional)
- 1/2 yellow onion, finely chopped (optional)
- 1/2 tablespoon fresh ginger
- 1/2 large red or green organic pepper, cut into strips
- 1 handful of spinach
- 1/3 cup chopped broccoli
- 1 tablespoon low-sodium soy sauce

Instructions:
1. Heat a wok or skillet on medium heat. Add the sesame oil, minced ginger, garlic and onion (optional).
2. Once hot and the ginger and onion is heated and grilled, add the tofu. Cook tofu until browned (1-2 min).
3. Add the soy sauce and vegetables- pepper, broccoli, spinach. Stir well with a bamboo spoon.
4. Cook until spinach is wilted and vegetables are cooked through; approx. 5 minutes.
5. Serve over rice and enjoy!

Molten Chocolate Cakes

Are you ready for a desert that will knock your socks off? Taste like you went to a fine restaurant? This is one of my finest and most treasured recipes. I made this for my parents, husband and sister and brother n law last weekend. Thank you to Natasha, a wonderful friend, who helped me in the kitchen to prepare such a wonderful treat! Everyone had their very own cake which was cooked in individual custard cups.

As you pierce through the outer crust, the center has a pudding like texture. These cakes have been described similar to a chocolate souffle. These cakes have a rich and chocolately flavor, and a texture that is dense and moist. They rise beautifully in the oven! Serve with whipped cream or vanilla ice cream!

Tip #1: The recipe called for semi-sweet or bittersweet chocolate, but I chose organic milk chocolate instead.

Tip #2: I created and prepared the individual cakes 3 hours prior to serving. I buttered the cups and applied powered sugar in advance. As soon as dinner was complete I popped the cakes into the oven for a fresh, warm desert. It took approx. 18 minutes at 400 degrees to cook.

Serving Size: This yielded four small custard cups and two medium sized cups.
Ingredients:

1 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams) organic milk chocolate chips

3 large organic eggs, separated

2/3 cup (65 grams) granulated white sugar

2 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

2 tablespoon granulated white sugar

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Generously butter molds, ramekins, or custard cups and dust the insides with granulated white sugar or powered sugar. Place the prepared molds on a baking sheet and set aside while you make the chocolate cakes.

3. In a stainless steel bowl suspended over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you whip the egg yolks.

4. In your electric mixer beat the egg yolks and 2/3 cup sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.

5. In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form.

6. Gradually add the 2 tablespoons of granulated white sugar and whip until stiff peaks form.

7. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate.

8. Divide the batter between the prepared molds, filling about 3/4 full. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet. Immediately remove from oven and let them rest for a minute or two. Sprinkle with powered sugar!

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate. Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Sweet and Sour Vegetarian Tempeh

Tonight I prepared this dish along with brown rice, sesame ginger tofu, salad and for the meat eaters my slow cooker pepper steak.

This dish is a Chinese-inspired vegetarian and vegan tempeh recipe with pineapples and peppers in an easy sweet and sour sauce. Enjoy!!

Prep Time: 10 minutes; Cook Time: 20 minutes

Ingredients:

1 package tempeh, cut into 1 inch cubes

3/4 cup vegetable broth

2 tbsp soy sauce

3 tbsp olive oil

1 can pineapple chunks (15 oz)

1 green or red bell pepper cut into 1inch squares

1 yellow or white onion, chopped

2 tbsp brown sugar

1/4 cup vinegar (cider or white)

1 tbsp corn starch

Preparation:

1. In a skillet, braise tempeh in the vegetable broth and soy sauce for ten minutes. Set tempeh aside and reserve the soy and broth mixture/liquid. This liquid will later be used in the sauce.

2. In a separate skillet, sautee the tempeh in olive oil until browned, about 3-5 minutes.

3. To make the sauce, add the juice from pineapple, cornstarch, vinegar, and sugar to the broth and soy sauce, and bring to a simmer. Add peppers and onions to sauce. Sauce will begin to thicken almost immediately, so keep stirring.

4. Once sauce has thickened, reduce heat, add tempeh, combine well and serve.