Tag Archives: autumn recipes

HEALTHY CHICKEN SOUP WITH GRAINS AND VEGETABLE

Soups, they are so simple and satisfying. I love to make soups, one pot wonders that make it easy to eat healthy and there is always an abundance for the next day. Warm your heart and soul with my healthy yet delicious chicken soup with grains and vegetables and remember to share with someone you love. Soups are the perfect autumn dinner and make the chill a little more tolerable. Paired with some crusty whole grain bread and a simple  spinach salad mixed with oil and vinegar and you have such a well rounded and healthy meal. Manga’

HEALTHY CHICKEN SOUP WITH VEGETABLES AND GRAINS
You will need:
For grains
Olive oil
Low sodium chicken stock, as much as directions calls for in place of water.
One package Mirepoix mix or a blend of chopped celery, carrots, and onions.
One pack of Trader Joe’s Harvest Grains Blend or a pack of Orzo
Start by sauteing Mirepoix mix in 2 tablespoons olive oil, and make Harvest Grains Blend or orzo with low sodium chicken stock in place of water, following directions. After cooked set aside.

For Soup:
One package of carrots
One large onion
One package turnips
One package carrots
a few cloves of garlic
Two cartons low sodium chicken stock
Four boneless chicken breasts
Fresh dill
Dried thyme
sea salt, ground pepper

This is such a simple yet delicious soup.  
1. Add chopped carrots, celery, onions, garlic, and turnips to a large pot. 
2. Add boneless chicken and both cartons of low sodium chicken stock.
3. Flavor with a generous amount of fresh dill, sea salt, ground pepper and dried thyme.  
4. Bring to a rolling boil, careful to not let the soup over boil. 
5. Bring temperature down to low and let simmer for over one hour until the chicken has cooked through. 
6. Remove chicken and chop in nice size bites and add chicken pieces back to the soup. 
7. Add half of the grain/orzo mix to soup and blend. 

It was so delicious, especially with oyster crackers. James ate three bowls. I am making soup this evening, and I just purchased a crock pot so I will be experimenting with my new cooking toy soon.


Namaste’
Love and Light to all
Rose

AUTUMN ON MY MIND

Good Morning and Happy Friday. I am running late today, I woke up at 7 am instead of 6 am and it makes a bit of a difference in my timing. I am off to get ready for work and then Yoga tonight at Yogaworks for a Vinyasa class at 6 pm with Tom.

Last night I made a fabulous Lentil and Black Bean Chili with assorted veggies and sweet potatoes, and it was so amazing. I was not sure how the sweet potatoes would work in the bean chili and it was so good. James loves it when I make him soups and chili’s. Perfect for the Autumn.

Here is an old Autumn poem I wrote a few years ago, since it is soup season and a slight bit cooler here in Los Angeles. Happy Friday to all.
Namaste’
Rose

FALL FIREWORKS

Cascading leaves

Amongst the trees

Creates a scene

Serene.

Impressionist’s view,

Skies aqua blue;

Vibrant hues,

Xanadu.

Autumn’s delight,

Breathtaking sight;

Basking in amber light,

Foliage ignites.

Fall tree’s sway

Crimson bouquet;

October’s display,

Leads my soul astray.
(c) Rose Bruno Bailey

MOM’S VEGETARIAN SPLIT PEA SOUP

My evenings have been very busy with yoga and working out, and walking for an hour a day. I do not always have time to cook daily like I did before, so I look for meals that can last more than a day. I love to cook one pot soups, especially as autumn approaches. One of my favorite go to soups is my Mom’s Vegetarian Split Pea. It is a pot of delicious healthy soup, and so simple you could probably cook it in your sleep. You can add whatever extra vegetables you like to the soup, to make it your own. It is high in protein and fiber and low in fat. I do not puree’ it, I like the texture in its natural state. I love to have a few crackers with it, it warms me up from the inside out. 

This recipe first came to me from my lovely Mother, for years when I lived in Cleveland, Ohio I was a vegetarian and she would whip up meals for me that would work for my lifestyle. This is one I have learned and adapted as my own, one of many. I am blessed to have such an amazing Mother and teacher, and my husband reaps the benefits as well. 
Enjoy!!
Namaste’
Love and light
Rose

You will need

I bag dried split peas
2 carton of low sodium vegetable broth
1 Mirepoix mix from Trader Joe’s ( Chopped up celery, carrots, and onions) If you cannot find Mirepoix mix use one medium onion, 5 celery stalks, and 5 carrots, chopped.
Garlic cloves, I use 5 chopped
Sea Salt 
Ground pepper
dried basil
2 tablespoons of extra virgin olive oil

This is really the easiest soup.

Warm the extra virgin oil for a few seconds in a large pot. Add the Mirepoix mix and the garlic and saute’ until translucent. I like mine cooked so I saute’ mine for at least five minutes. I flavor the veggies with a bit of sea salt, a generous does of ground pepper and basil. You can add whatever vegetables you like. Sometimes I add kale to my soup.

After the veggies cook, I add the 2 cartons of vegetarian broth, the whole bag of split peas, and I bring it to a boil.

Season it a bit more, and cover and bring the temperature to low and simmer for 45 minutes to 1 hour. Boom, you have soup. It is that easy. Serve with crackers or some warmed whole grain bread from the oven. I skip the bread since I am working so hard on my My Change For a Ten weight loss and I may not be able to have just one slice.
This soup lasts only two days in my house, because my husband eats three bowls at a time.:-)
Manga’

VEGETARIAN BEEF-LESS STEW

It is almost autumn, and cooking seems to go with the lush of the season. I am loving experimenting with vegetarian products even though I am not a vegetarian at the moment, and I have been converting some old stand byes. I was craving my Mother’s Beef Stew and decided to personalize it vegetarian style.  With the help of Trader Joe’s this is what I came up with, and it was amazing. My husband could not get enough of this cool weather dish. Served with warm whole grain rolls, this is a true stick to your ribs recipe and should please even the fussiest of eaters all while keeping it lower calorie, lower fat and of course low cholesterol. The sodium is a bit high from the beef-less strips so this is a healthy yet splurge item for me.

Try my stew and you will swear you are dining at your grandmother’s house. Even though this is a vegetarian dish, it has all the components of those traditional home-made memories you remember from your childhood.  Enjoy, and remember cooking is much more fun when you do it for someone you love.
Love and Light
Namaste’
Rose

You will need:
3 tablespoons extra virgin olive oil
2 bags mini potatoes
1 bag pearl onions
1 yellow onion, diced
1 bag baby carrots
1 bag crimini mushrooms
6 celery stalks, diced
1 head of garlic, chopped fine or pressed in a garlic press
2 packages Trader Joe’s beef-less strips
1 box low sodium vegetable stock
1/2 cup Cabernet wine
vegetarian Worcestershire sauce, a few tablespoons
1 small can tomato paste
2 tablespoons cornstarch for thickening at the end
salt, pepper, dried basil


In a large pot heat extra virgin olive oil.

Add diced onions, celery, garlic, and mushrooms and saute’ until soft and caramelized

Stir in 1 small can of tomato paste

add 1/2 cup red wine,3 tablespoons vegetarian Worcestershire sauce, salt, pepper, and basil. Mix well.

Add vegetarian beef-less strips and break up into smaller pieces, cooking for a few minutes so the veggie beef soaks up the flavor of the Worcestershire sauce, wine and vegetables.

Stir in 1 box vegetable stock, carrots, potatoes, pearl onions and mix well. Season with a bit more salt, pepper, and dried basil.

Depending on your tastes, you may wish to add a bit more of the Worcestershire sauce for flavor. I was heavy handed, but everyone is different.

Cook stew uncovered for 45 minutes over a medium heat, until the carrots and potatoes break apart with a fork. Stir frequently as your stew cooks.

After the stew is finished, add a few tablespoons of cornstarch for thickening, it should have a gravy consistency and be brown and rich in color.

HURRY GO BUY SOME CURRY AND MAKE MY SOUP


Happy Sunday to all. Autumn is right around the corner, and here in California that does not mean the same thing as it does back east but you still sometimes get a little hint of the season. Football returns, and some of the trees here actually do change hues. To me there is nothing like walking outside on a California night and having a cool breeze kiss my face. I get inspired to cook more in the Autumn.  Soups are a simple, healthy and amazing staple in our diet and perfect for sharing with friends and family come Fall. Perfect for staying on track with my My Change For A Ten program. 

I went to the grocery store to pick up a few items, and I noticed yellow split peas were on sale for only 59 cents. I have never made yellow split pea soup but I decided I would give it a whirl, I cannot pass up a bargain. I have decided to add some curry to spice things up a bit, and top it off with some Greek yogurt or light sour cream. I am new to the spice curry and I find the satisfying creaminess of the yogurt or sour cream adds richness to the savory soup.

You will need

One bag of dried yellow split peas

A few tablespoons of garlic infused extra virgin olive oil

Chopped up onions, celery, and carrots. Enough to fill up the bottom of a semi large pot. I use Mirepoix 14.5 oz from Trader Joe’s, it is already pre-cut 

If you do not find Mirepoix use one large onion, two carrots, and two celery stalks, chopped fine.

One  cartons of vegetable stock 32 fl oz. I use trader joes.  You can use regular or low sodium, I have tried both.

One carton of water.

Sea salt, ground pepper, a few tablespoons of curry spice. 

Greek yogurt or light sour cream to garnish.

Saute, onion, celery, and carrots in  garlic infused extra virgin olive oil for a few minutes til the onion carmelizes and the vegetables cook down. 

Salt and pepper as you are cooking the vegetables.

Add full bag of yellow split peas, one carton of vegetable stock, one carton of water.

Add a bit more sea salt,  ground pepper, and curry spices for flavor and stir.


Bring to a rolling boil, then simmer on low for 45 minutes covered. Some people prefer to puree’ their split pea soup, but I like to leave it au’ natural for more of a bean soup experience; the choice is up to you. That is what makes cooking so  much fun, creative license to change the rules as you go along and make it your own. Individuality found in one delectable dish. 
Top it off with a dollop of Greek yogurt or light sour cream for added richness of flavor.

This is amazing with warmed whole wheat pita. It is simple, just take some delicious pita and slice in triangles and place on a cooking sheet that has been sprayed with no-stick spray. Drizzle a little extra virgin olive oil over the wedges of pita and if you wish you can spread a little chopped garlic to spice it up. Be sure to dip the pita wedges in the soup, it just makes it taste better.

Hurry go buy some curry and make a big pot of my Yellow Split Spicy Pea Soup, you will not be sorry!!  

Namaste’ Love and light
Happy Sunday
Rose