Tag Archives: Recipe

Oops!!! Correction of Cock-A-Leekie Soup Recipe

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This is a very quick post…just a correction on the recipe for Cock-a-Leekie Soup!

In looking over the recipe ingredients, I realized I had typed in 14 oz of vegetable broth…the correct amount is 32 oz.  If you make the recipe with 14 oz, the soup might be a little less tasty…but should still be ok. 🙂

I apologize for the typo and hope if anyone made the recipe already, the results were satisfactory…if they weren’t, now you know why. 🙂

Guess I need a proof-reader for my blog. 🙂

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Sunday Post: Recipe for Self-Esteem

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A recipe, according to the dictionary, is a list of ingredients and instructions for making something, especially a food dish.

Jake at Time after Time has a Sunday Post Challenge and every week he provides a theme…this week’s theme is RECIPE.

I love soup!  Do you?  Soup can be hearty or light, warming or cooling…soups are so easy to make and, when you make them yourself, you can use healthy nutritious ingredients and leave out the preservatives, high sodium levels and artificial colors that are rampant in most canned or packaged soups you buy at the store.

Here is a recipe for Cock-a-Leekie Soup…absolutely delicious…and very easy to make, even your kids can help!

COCK-A-LEEKIE SOUP

You will need: 1 large pot, 1 lb boneless chicken breasts cubed, 2 slices bacon, 1 large leek sliced (about 2 cups), 1 cup sliced fresh carrots, 2 cups cubed potatoes, 1 container low sodium vegetable broth (32 oz), 1 cup basmati rice, 2 Tbs single malt scotch (optional), ½ cup diced prunes, 1 Tb dried basil, 8 cups water.

1.      Saute bacon in pot…add chicken pieces and sauté a few minutes.

2.      Add sliced leeks, carrots and potatoes and stir well.

3.      Add vegetable broth, prunes, water and basil and stir well.

4.      Bring to a boil, add rice and scotch…lower heat, cover and simmer for 1½ hours.

5.      Serve with crusty bread and a simple tossed salad.

6.      Store in covered container in fridge.

7.      Makes about 12 cups of soup…you can easily make less by cutting the ingredients in half.

 

So what is the recipe for helping a child develop a high self-esteem?

1.      Help your child master tasks and skills.

2.      Encourage your child to value his own strengths and qualities.

3.      Help your child to feel appreciated and loved.

4.      Encourage your child to express his feelings.

5.      Help your child to acknowledge and cope with his fears.

6.      Encourage your child to accept himself and his body.

Kids love to help in the kitchen…not only does that time with you build self-esteem, but it also helps children develop reading readiness skills (or better literacy skills if they are older).  They also learn about good nutrition, and many picky eaters will try new foods that they have helped make.

If you would like more information about helping children develop a positive self-image or need some quick and easy ideas and self-esteem building activities, please pick up a copy of my book.  During the month of March, we are offering free shipping on my website (an additional $5 off the price of the book for participants in the PPP Reading Challenge) or you can purchase the book on Amazon.

 

 If you’d like more information about Jake’s Sunday Post:

 http://jakesprinters.wordpress.com/ 

Connie: http://connieemeraldeyes.wordpress.com/2012/03/17/weekly-sunday-post-recipe/

Colline: http://collinesblog.wordpress.com/2012/03/18/sunday-post-recipe/

Susan: http://tostir.wordpress.com/2012/03/18/sunday-post-recipe/

Franny: http://oregonsmiles.wordpress.com/2012/03/18/recipe-for-success/

Mara: http://africatoalgarve.blogspot.pt/2012/03/recipe.html

Cassie: http://worldofcassie.wordpress.com/2012/03/20/sunday-post-recipe/

I’ll add more folks who are participating in Jake’s Sunday Post as soon as their posts are up.

Soup image thanks to www.cookstr.com

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IBS, GERD and CHILD-FRIENDLY CARROT CAKE

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Carrot cake in pan

Image via Wikipedia

Have you had to give up many of the foods you LOVE because of medical conditions like GERD or IBS?

Did you resolve to start the New Year eating in a healthier manner?

Are you looking for a nutritious and delicious dessert to serve to your family?

If any of the above applies to you, here is the PERFECT CARROT CAKE recipe.  Easy to prepare and easy on the stomach, this child-friendly recipe is so yummy, you will want to serve it to company…and so high in nutrition, you will not hesitate to serve it to your family.  Check out the ingredients and you will find 4 of the SUPER FOODS recommended by health experts. (I’ve underlined them in the ingredient list)  And, as if that isn’t enough to get you started on this recipe, the preparation is easy-peasy and your kids will enjoy helping you measure and mix.

So, what are you waiting for?

 

PERFECT CARROT CAKE FOR 2011

You will need: 1½ cups unbleached white flour, 1½ tsp baking powder, ¾ tsp baking soda, ¾ cup white sugar, 1 tsp cinnamon, 1 egg lightly beaten, ½ cup canola oil, 1 tsp vanilla, zest of one orange, ¼ cup brown sugar, 2 cups grated carrots (I use a pound package of peeled baby carrots). ¾ cup pineapple chunks with ¼ – ½ cup of the juice (I use pineapple canned in its own juice – no added sugar). 2 large bowls, blender to chop carrots and pineapple, Bundt pan sprayed with canola oil.

  1. Mix flour, baking powder, baking soda, sugar and cinnamon in a large bowl (a whisk works great) and set aside. 
  2. Mix 1 lightly beaten egg (I substitute egg beaters), canola oil, zest of an orange (you can use a fine hand grater to grate the zest from the orange…and this is one of those items that SHOULD be organic if at all possible as you are using the outer peel), vanilla and brown sugar in another large bowl…I use a wooden spoon.
  3. Chop or grate carrots (I use a blender…you could use a food processor or do it with a hand grater).
  4. If you are using a blender or food processor, add the pineapple chunks and the juice from the can.  If you don’t have a food processor or blender, you could purchase crushed pineapple in a can instead of the chunks.  You can blend or food process to a fairly smooth consistency or you can leave the carrots and pineapple in a more chopped state…your choice.
  5. Add the carrot/pineapple to the bowl with the egg mixture and mix well.
  6. Add this mixture to the bowl with the dry ingredients and mix gently until well-mixed.
  7. Pour into the lightly greased Bundt pan.
  8. Bake at 350 degrees for 1 hour.
  9. Remove from oven and cool on a rack.

10. When cool, turn over onto a dinner-sized plate.

11. I cover the cake with plastic wrap and keep it in the fridge.  It can keep for about a week…but it won’t last that long. J

The great thing about this recipe is that it is very forgiving…a little more or a little less of any of the ingredients and the cake still turns out GREAT.  In fact, I once realized I didn’t have any pineapple AFTER I had started making the cake.  I substituted applesauce and it was delicious.  Another time I found that I had run out of baking powder…I added a little more baking soda and the cake still looked and tasted wonderful.  I’d love to know if you try this recipe…let me know how it turned out!