Tag Archives: garlic

Kale and Chorizo Soup

Food and soup should ignite a flavor opportunity for soul, while promoting good health for your body!

A health concern that many people have is to reduce inflammation, which can lead to disease and oxidative damage (which is why we seek out antioxidants).  One system-boosting food is dark, leafy greens as in the Kale and Chorizo Soup. They promote better brain health and are packed with folate and phytochemicals.  

This recipe includes other health boosting ingredients like olive oil, garlic, and tomatoes. Flavor and all that?!

Kale and Chorizo Soup – Cooking Light:

Serves 8 (serving size about 1 1/3 cup)

  • 1 1/2 tbsp olive oil
  • 2 cups chopped yellow onion
  • 6 garlic cloves, minced
  • 7 oz, dry-cured Spanish Chorizo, diced
  • 6 cups unsalted chicken stock (I buy organic)
  • 3/4 tsp. Kosher salt
  • 1/2 tsp. crushed red pepper
  • 1 lb. small red potatoes, washed and quartered
  • 1 (14.5-oz.) can unsalted diced tomatoes, drained
  • 12 oz. curly kale, tough stems removed, leaves torn or chopped

Instructions:

  1. Heat oil in a Dutch oven over medium.
  2. Add onion and garlic; cook, stirring occasionally, until tender, about 5 minutes.  
  3. Add stock, salt, pepper, potatoes, and tomatoes; increase heat to high.  
  4. Bring to a boil.  Partially cover pan, reduce heat to medium-low, and simmer 15 minutes.
  5. Stir in kale; simmer until potatoes are tender and kale softens, about 5 minutes.

Nutrition:

Calories-242
Fat-12.6g
Protein-13g
Carbs-20g
Sugar 5g
Chol-22g
Iron-2mg
Sodium-616mg

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Yummy Gazpacho

3 cups tomato juice
2 tablespoons Olive oil or vegetable oil
3 large tomatoes, peeled and seeded
1 cucumber, peeled and seeded
1 small onion (Vidalia or sweet onion preferred)- cut up
1 small green pepper, cut up
1 ear fresh corn- cut off the stalk, strings removed
1 garlic clove, minced
1 teaspoon sugar
3/4 natural sea or kosher salt
1/2 teaspoon Tabasco sauce
1/3 cup ground whole wheat bread crumbs
3 tablespoons balsamic vinegar
In a covered blender at high speed, blend all the ingredients (minus the bread crumbs) in batches, so not to overfill your blender vessel (I personally like a bit of chunk in my gazpacho so I pull out 1/2 cup medium chunked cucumber, green pepper, corn and add after it has been blended. If you like your soup smooth, skip this step) until blended. Put into a large bowl. Fold bread crumbs into the soup, cover and chill.

Because this is a homemade recipe, I don’t have a calorie breakdown, but I think a 1 cup serving is probably around 140 calories, it is mostly vegetables and is a seasonal part of healthy eating!

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Sweet Pepper Sirloin Salad

The beginning of fall is a great season for dinner entrees that feel denser, while still enjoying the bounty of summer vegetables.  This Sweet Pepper Sirloin salad, from Clean Eating Magazine, is a perfect example. Bell peppers are bursting with vitamin C, and spinach is packed with vital nutrients such as iron and beta-carotene, and it’s a good source of fiber.
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Lemon-Garlic Swiss Chard Recipe

Swiss chard is loaded with phytonutrients including at least 13 different polyphenol antioxidants.  Because of the nutritional benefits, Swiss chard is considered one of the world’s healthiest vegetables.  One cup has 715%  of recommended daily value of vitamin K and 214% of vitamin A and only 35 calories! Continue reading

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The Glories of Garlic!

Garlic is synonymous with certain styles of cooking, but to me, it’s also part of the welcoming of spring.  An Easter Brunch with deviled eggs, roast beef, and garlic asparagus spears are a sign that the flowers will bloom.  I can shed the sweaters and coats and breathe the warm spring air. Continue reading

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