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Friday, March 28, 2014

mexican roasted cauliflower


My friends, I bring you the last in a series of recipes from Gooseberry Patch's latest cookbook, Good-for-You Everyday Meals.  This one is sooooo good!  I'm actually salivating just looking at the pictures.  I've been a cauliflower fan for a while, but I never knew it could be so delicious.  My husband ate it up, too!  I have to admit - we ate the whole head of cauliflower in one sitting!


This side dish is a must next time you make Mexican food...or even just plain grilled chicken!  And don't forget the lime - it takes the cauliflower to a whole new level.




Mexican Roasted Cauliflower
from Gooseberry Patch's Good-for-You Everyday Meals

1/4 cup olive oil

3 cloves garlic, minced
1 T. chili powder, or to taste
1/2 t. ground cumin
1 lb. cauliflower, cut into bite-size flowerets
1/4 cup fresh cilantro, chopped
juice of 1 lime
salt to taste

Mix oil, garlic, and spices in a large bowl.  Add cauliflower; toss to coat.  Spread in an ungreased shallow roasting pan.  Bake, uncovered, at 325 degrees for one hour and 15 minutes, stirring occasionally.  Remove from oven.  Drizzle with lime juice; sprinkle with cilantro and toss well.  Serve warm.  Makes 6 servings.

Friday, March 21, 2014

honey-lime peas


The giveaway for Gooseberry Patch's latest cookbook, Good-for-You Everyday Meals, has ended and the winner is announced here.  Congratulations!


But even though the giveaway is over, I still had to share a few more of my favorite recipes.  These peas may look pretty average, but they are oh-so-good.



The honey-lime coating on these peas makes them a delicious hot side dish (we loved them alongside grilled fajita chicken) or a perfect cold topping for your favorite salad.  And they are soooo easy to make - takes just minutes!



Honey-Lime Peas
from Gooseberry Patch's Good-for-You Everyday Meals
2 12-oz. pkgs. frozen peas
2 T. rice vinegar
2 T. honey
2 T. fresh chives, snipped
juice of 1 lime
1/2 t. garlic powder
1/4 t. cayenne pepper
2 t. sea salt
1/2 t. pepper
1/4 cup extra-virgin olive oil

Cook peas according to practice directions; drain and transfer to a serving bowl.  Meanwhile, combine remaining ingredients except olive oil in a food processor or blender.  Pulse to combine; slowly stream in olive oil and blend well.  Drizzle mixture over cooked peas and toss to coat.  May be served warm or chilled.  Makes 8 servings.

Thursday, March 13, 2014

spicy chicken soup


Here's another great recipe from Gooseberry Patch's latest cookbook, Good-for-You Everyday Meals.  If you haven't already entered the giveaway to win a copy of this book, you can do so here.

If you like chicken soup, you'll love this spiced-up version!  It's similar enough to that down-home traditional favorite to make you all warm and fuzzy inside, but it's different enough to make your everyday dinner a fiesta!


I made a few changes to the recipe when I tried it.  We had leftover chicken in the freezer, so I used the leftover meat and 8 cups of chicken broth - it worked perfectly!  We also topped ours with our favorite pico de gallo.  Absolutely delicious.  You really can't go wrong no matter what you do!



Spicy Chicken Soup
from Gooseberry Patch's Good-for-You Everyday Meals
1 lb. chicken breasts and/or thighs
1 onion, chopped
1 jalapeno pepper, seeded and minced
4 cloves garlic, minced
4 carrots, peeled and thinly sliced
8 cups water
salt and pepper to taste
3/4 cup brown rice, uncooked
Garnish: lime wedges, avocado slices, shredded Monterey Jack cheese

In a large soup pot over medium-high heat, combine all ingredients except rice and garnish.  Bring to a boil; reduce heat to medium-low.  Simmer, partially covered, for 45 minutes, or until chicken juices run clear.  Remove chicken and set aside to cool, reserving broth in soup pot.  Return broth to a boil; stir in rice.  Reduce heat to low and simmer, covered, for 45 minutes, or until rice is tender.  Meanwhile, shred chicken, discarding skin and bones.  When rice is tender, return chicken to the pot and heat through.  Serve soup in large bowls, garnished with a squeeze of lime juice, a few slices of avocado and a sprinkling of cheese.  Makes 6 servings.

Wednesday, March 12, 2014

energy boost smoothies


Here's the second in a series of recipe reviews from Gooseberry Patch's latest cookbook, Good-for-You Everyday Meals.  If you haven't already entered the giveaway to win a copy of this book, you can do so here.  It's fabulous!  Don't miss out on a chance to win a copy!

This smoothie has a delicious flavor, and there's no added sugars!  I was so impressed.  I do wish I had had a Magic Bullet to make it - my food processor didn't get it quite as smooth as I would like.  Despite that, Miss Pebbles declared it to be "good soup" and gobbled it right up, which is a compliment coming from a picky eater like her!


Energy Boost Smoothies
from Gooseberry Patch's Good-for-You Everyday Meals
1 ripe banana, sliced
3 to 5 strawberries, hulled
1/3 cup fresh or frozen blueberries
1 carrot, sliced
1 apple, cored and quartered
1 orange, peeled and sectioned
1/2 cup baby spinach
1 cup ice cubes
1/2 cup water
optional: flax seed to taste

Combine all ingredients in a food processor or blender.  Process until smooth and well-mixed; pour into tall glasses.  Makes 2 servings.
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