Clean Eating Vegetable Stock Concentrate Powder

I have been on a soup making frenzy this fall.  My freezer is now officially full.  I cannot add another bag until we eat some.  Good thing the Holidays are coming and our evenings will be so full with fashionable parties and shopping (I wish) that I won't have time to cook.

During said frenzy I came across a very cool recipe for homemade veggie stock concentrate. Yes, I found it on Pinterest. Did you even need to ask? It is from Tales of a Kitchen Blog.  I made it this weekend, and WOW.  I LOVE IT!

You can use this concentrate anytime a recipe calls for veggie stock and for most recipes that call for chicken stock.  It takes a little time to make it, but it makes a large amount and you then have control over what is in your soup.  I love it because it has no preservatives and no added salt. Oh, it is also Raw and Vegan. I feel it is pretty cost effective and it takes up no space in my too-full freezer and stores easily in my cupboard. Best of all, it tastes A-MAZ-ING.

I will still keep Better Than Boullion chicken stock base on hand, but I will be using the Veggie Stock Powder for most everything soup based.

CLICK HERE FOR RECIPE from www.talesofakitchen.com

Add 1 Tablespoon of Powder to 2 Cups of water for DELISH veggie stock. This recipe makes approximately 64 1 cup servings.

Use it in my Roasted Red Pepper and Tomato Basil Soup.

Incredibly Easy Pumpkin Cupcakes

So I recently found out that I was robbed.  Robbed of the joy of eating a pumpkin chocolate chip cookie at recess, robbed of memories of silky smooth pumpkin pie at Thanksgiving, no pumpkin soup, no pumpkin bread, no pumpkin pasta.  None. ROBBED.

 My mom does not like Pumpkin, she never cooked or served things she didn't like. Don't get me wrong, my mother is a fabulous and creative cook, but pumpkin never hit the home cooking radar for me until recently.    I never knew what I was missing until a few years ago at Thanksgiving with the in-laws.  Grandmas pumpkin pie may very well be the most delicious an amazing dessert I have ever had. Silky smooth and incredibly fluffy.  No, I don't know how to make it, and I don't have the recipe, but I wish I did.  It opened my eyes to the fact that there is a whole big pumpkin flavored world out there and I'm missing out.

I did a little gender reveal party for my bestie (She is having a boy YAY!!) last Sunday and made these little gems for dessert.  VERY easy and delish!

Incredibly Easy Pumpkin Cupcakes

1 Box White, Yellow or Vanilla Cake Mix
1 15 oz Can Pure Pumpkin (NOT PIE FILLING)
1/4 tsp Nutmeg
1/4 tsp ground ginger
1/4 tsp allspice
1 tsp cinnamon
1 tsp vanilla

Vanilla Bean Cream Cheese Frosting:

1 8 oz block Cream Cheese, softened
1/2 cup  butter, softened
1 1/4-1 1/2 lbs powdered sugar
2 tsp vanilla bean paste


Step 1:     Preheat oven to temperature on the box of cake.  Mine was 350 Degrees.

Step 2:     Combine all ingredients except pumpkin.  Mix well.  You could use a sifter here. I don't have  one, so I stirred.

Step 3:     Add pumpkin and use a mixer to blend well.  You will have a very thick batter.

Step 4:     Spoon into cupcake liners.  Fill each cup 2/3 full. Give the pan a good firm tap or two on the counter.  This batter does not settle into perfectly shaped cupcakes.  Any peaks or lumps will still be there when they are fully baked..  Mine were very likely the ugliest little cupcakes I'd ever seen.  Not to worry, this is hidden with a delightful layer of frosting!!!

Step 5:      Bake according to the instructions on your cake box, or test with a toothpick. Mine took about 16 minutes.  Remove from cupcake pan and allow to cool completely.

Step 6:     While the cupcakes are in the oven, whip up the frosting.  In a medium bowl, blend the cream cheese, butter and vanilla until smooth.  You will need an electric mixer, hand or stand.

Step 7:     Slowly add the powdered sugar, 1/4 cup at a time. You may need up to 1 1/2 lbs of sugar to the  consistency you desire.

Step 8:     Use your favorite frosting bag and tip to frost these little guys, thus hiding the ugly little cupcake mounds.

Pictures are coming :)

Roasted Red Pepper and Tomato Basil Soup

This week I had a friend crash her bicycle and break her pretty face.  Not Good. Wear a helmet people, and a fullface one if you are riding lift service.  Anyhow, my sister and I wanted to make her some soups, as chewing will be difficult.  These soups were frozen in family size servings and can quickly be reheated for easy dinners.  We made a Green Chile Enchilada Soup (more on that one later) and my fall favorite: Roasted Red Pepper and Tomato Basil Soup.

One of my favorite revelations for making soups is this Better Than Bouillon Chicken Base.  It can be added to hot water and makes organic chicken stock in a couple of minutes.  It is also in available veggie and beef.  It is a fraction of the cost of regular chicken stock and has less sodium.  Healthier, less expensive, convenient and tastes great?  I know, sounds too good to be true.  Try it.  You wont be disappointed. You can find it in the spice aisle at Costco, although they don't carry the veggie base yet.

I recently came across a recipe for Clean Eating Vegetable Stock Powder.  I love love love love it. Check out my post about it.

Roasted Red Pepper and Tomato Basil Soup

Ingredients:
 6 Cups or 2 Pints Cherry Tomatoes
 2 Red Bell Peppers
 1 Teaspoon Salt
 1 Teaspoon CrackedPepper
 4 Cloves Garlic Minced
 2 Tablespoons Olive Oil
 1 Tablespoon Butter (can sub for Olive Oil if desired)
 1 Cup Chopped Onion
 2 14.5 Oz Cans Diced Tomatoes
 1 Teaspoon Dry Basil or a 1/4 cup Fresh Basil
 1 Teaspoon Italian Seasoning(optional)
 1 Cup Milk
4 Cups of Chicken or Veggie Stock OR
4 Cups of Water mixed with Better Than Bouillon Chicken or Veggie Base

Step 1:     Preheat Oven to 400 Degrees

Step 2:     Wash tomatoes and peppers.  Cut stems off of peppers and clean out the seeds.  Cut peppers into quarters.  Do not cut the tomatoes.

Step 3:     Place tomatoes and peppers in a large bowl and drizzle 2 tablespoons of olive oil over the top, then sprinkle with 1 teaspoon salt, 1 teaspoon of cracked pepper, and 2 of your minced cloves of garlic.
Use your (clean) hands to coat all of the peppers and tomatoes in oil. Add a little olive oil if they are not all coated.

Step 4:     Place in a single layer on a metal baking sheet with edges (jelly roll pan). You want to save the juices that seep out while roasting.  Roast for 30-40 Minutes.  They are ready when the tomatoes have shriveled up some and have little brown spots.

Step 5:     While the tomatoes are roasting make your chicken stock with Better Than Bouillon , or veggie stock with Clean Eating Vegetable Stock Powder.   I like to blend it in my blender to make sure it is fully dissolved. You can mix by hand too. Set aside.

Step 6:     In a large pot, over medium heat, melt butter then add 1 cup of chopped onions and remaining 2 cloves of garlic. Saute until onions are soft and fragrant, about 5 minutes. You can sub olive oil for the butter here, but I think the butter gives the onions a rich flavor.

Step 7:     Add 2 Cans of diced tomatoes, 1 teaspoon italian seasoning and your prepared chicken or veggie stock.  If you are using dry basil rather than fresh add that now as well.  Bring to a low simmer.

Step 8:     Once the tomatoes and peppers have finished roasting add them and all remaining liquid in the roasting pan to your pot simmering on the stove.  Allow to simmer for 30-40 minutes more.

Simmering before blending 

Step 9:     Transfer soup to a blender, and add fresh basil now. Blend until smooth.  You can try using an immersion blender. I do not have one, so I'm not sure if it will blend as smoothly as I prefer, but either should work.

Step 10:    Transfer soup back into the pot and add one cup of milk.  Do not allow to boil after adding milk/cream. This step is entirely optional. The soup is delicious with or without it.  I have added whipping cream, whole milk or omitted entirely. It really depends on the level of creaminess you desire.

Enjoy with your favorite grilled cheese sandwich.

I forgot to take a picture of the final product.  My family devours this soup. I hope you enjoy!

To Freeze: Transfer cooled soup to a gallon size freezer bag, press out air the best you can, and freeze flat.  To Serve: reheat over medium heat until it reaches desired serving temperature, do not allow to boil.

Homemade Sweet Potato Chili

On busy nights after school simple soups and chili are great for dinner on the run.  Make this in the morning or early afternoon.   It can simmer all day or be ready in as few as 3 hours.  The leftovers are easily frozen and make a delish dinner in flash.  This recipe makes quite a large pot of chili, so if you are cooking for 2-4 people you will have plenty to freeze for dinner in the future.

Sweet Potato Chili

Ingredients

3  15 oz Cans  Beans (any variety)
1  14.5 oz Can Diced Tomatoes
1   6 oz Can Tomato Paste
1   Anaheim Pepper
1   Green Bell Pepper
1   Red Bell Pepper
1   Jalapeno Pepper (Optional for a little kick)
1  Medium Size Onion
3  Cloves Garlic-Minced
1-2 Stalks of Celery
2  Large Sweet Potatoes
1 Tbsp Ground Cumin
1 Tbsp Chili Powder
1 Tsp Oregano
OPTIONAL:  1 lb cooked and drained ground beef or turkey

STEP 1:  Peel the Sweet Potatoes. Chop into approximately 1/2" cubes.  Add about 1 1/2" of water to a medium saucepan and add the cubed potatoes.  Cook on high until slightly tender. Use a fork to test how tender they are.

STEP 2:  Drain and Rinse your beans.  Pour into a large crockpot. I suggest using a colander to really get them clean.  This will reduce the amount of sodium in your chili.  You can use any kind of bean in any combination. Today I used Black, Red and Black Eye Peas.  I frequently use Garbanzo, Pinto and White Beans.   I think the variety adds color and I like the variety of textures. If you want to use dry beans be sure to cook them before hand.

STEP 3:  Wash and dice all of the peppers, onions and celery. I suggest dicing them pretty small.  I use a pampered chef chopper like this for dicing.


NOTE:  If you don't want your chili to be a little spicy, skip the jalapeño. My kids don't like the spice so we skip it.  The Anaheim pepper is more spicy than a bell pepper but won't have you sweating halfway through dinner.  It adds wonderful flavor, so don't be afraid: include the Anaheim pepper.

Now you should have a mixture that looks something like this.

STEP 4:  Pour the diced tomatoes and tomato paste and garlic into a large crockpot. If you want meat in your chili; add your cooked ground beef now.

STEP 5: Add the Cumin, Oregano and Chili Powder.  Stir to combine all ingredients.

STEP 6: Cook covered on high for 3 Hours or low for 5-6.

Enjoy garnished with onion, cheese, avocado, cilantro, sour cream or greek yogurt.

This chili can be prepared in advance and left uncooked in the fridge overnight.  It is a great way to bring a meal to a friend and they can cook it in their crock pot.

To Freeze: Store cooked chili in freezer safe container or a freezer bag.  I don't know for sure how long you can leave it frozen.  I have left it frozen more than 6 weeks and it was great when we ate it. Reheat in a saucepan on medium heat until your desired serving temperature is reached.

EGG-cellent

With Easter just a few days away, I thought to myself "Hey! We should dye some eggs." But with the Hubby out of town on work and our older girls with their mom it leaves just me and the tiny human to do it.  Tiny is a bit too tiny to help so rather than dyeing the eggs, how about a tutorial on the perfect hardboiled eggs?

You'd love one? That's what I thought. 

There really is nothing worse than peeling your beautifully decorated egg only to find a greenish gray glob of yolk in the center.  Follow these steps to ensure beautiful eggs, inside and out.

First, you will  need 6-10 raw eggs.  I usually get mine from a friend who's cute son sells eggs from their cage-free, hormone-free, organically fed chickens, but not today.  So any egg will do. 

6-10 Raw Eggs
1 Teaspoon of Salt
COLD Water 
Medium Size Sauce Pan
Medium Size Mixing Bowl
5-6 Ice Cubes
Slotted Spoon

1.  Carefully place your eggs in a single layer in the empty saucepan. Eggs should comfortably fit in the pan with room for no more than 1 to 2 additional eggs.  If your pot is too big (or too small) your eggs will not properly cook. If you want to cook fewer eggs, use a smaller saucepan.  For more, use a larger one. 

2.  Fill the pan with cold water until the eggs are covered by just over an inch of water. Add the salt.

3. Turn stove on medium-high heat and wait, and wait, and wait. 

4.  While you wait for the water to boil, fill the mixing bowl with cold water and add the ice cubes.  They will melt before you add the eggs, but this ensures the water is plenty cold when it is time to cool your precious eggs.

4.  Remove pan from heat as soon as the water reaches a full-but not rolling-boil. This is especially important if you are using a stove with an electric heat element.  You want the water to begin cooling at this point.  

5. Set your timer to 10 minutes and wait some more.

6. After the 10 minutes, use a slotted spoon to move the eggs into the bowl of cold water. 

7. Let your eggs cool completely in the water.

Be sure to store your eggs in the fridge and use within one week of hard-boiling them.  

I've been told that older eggs (7-10 days after purchase) will peel more easily.  My eggs are not that old, so I don't know for sure if this is the case.  If you know, please comment.  Also, any tips on cleanly peeling an egg would be appreciated!


Now that you have the perfect hard boiled eggs.  Here are some incredibly cute ways to dye them:

Super cute stamped eggs from Lovely Indeed

Water colored eggs from Spoon Fork Bacon

Neon Dip-Dyed Eggs From Oh Joy

So, I Hate Doing Dishes.

When I was 14 and 15 my chore was the dishes.  Not a big deal, right? Wrong. When you come from a family of 9 there is an endless pile of dishes that need to be washed. It seemed as soon as I'd finish cleaning up, another dish would magically appear in the sink and my chore would never be completed.  Well, here I am, years later, with that pesky pile of dishes lurking in my shadow.  My daily goal is to keep the baby alive and wash the dishes.

This is what my sink looks like. Ok, not really, mine is worse.

I have grand plans for organizing and simplifying my life.  I have boxes of crafting supplies (that  I don't know how to use) and fabric for quilts and other various unfinished projects.  I am a master at pinning some seriously delicious looking food, and some beautifully designed kitchens.  I intend to stop pinning and start making these beautiful meals, and organize my cluttered closets.  Join me as I try many of these "pinned" ideas and make up some of my own.  I expect to crash and burn on plenty of them.

This is what my sink will look like after I become an expert at cooking and cleaning and organizing and mothering and exercising and remodeling my house and everything else.

We will see if those dishes ever get done.