Recipe: Hearty Veggie Soup

This soup is vegan and high in protein!

I made this last month while it was cold and rainy. I keep forgetting to post this recipe. It’s so tasty. And easy. The leftovers (if there are any) freezes well.

 

It’s vegan and gluten-free as is, but you can make changes and use bone broth if you want, or even add meat of your choices I think kielbasa pieces would be really great in this soup!

I used Right Rice in this recipe in place of regular white rice. What I like about Right Rice is that it’s made from Lentil Flour, Chickpea Flour, and Rice Flour.  Those ingredients mean that this “rice” is high on protein! The “rice” thickens up the soup for sure.

 

I found Right Rice at Grocery Outlet, but you can also order it on Amazon.  You can substitute canned chopped tomatoes for fresh tomatoes- Use what you have on hand.

Hearty Veggie Soup

Serves 6-8

Ingredients

• 1 large onion, diced (about 2 cups)
• 1 cup carrots, peeled and chopped
• 1 cup celery, diced
• 1 cup bell pepper, diced (I used green)
• 2 T. cooking oil (your choice)
• 3 cloves garlic, minced
• 2 green or yellow zucchini (whatever is in season or you have on hand)
• 2 quarts veggie stock
• 2 cups chopped tomatoes (you can also use a large can of diced tomatoes)
• 1 14oz.-ish can of tomato sauce
• 1 small can of tomato paste
• 2 cups Right Rice
• 1 bay leaf
• 2 T. Penzeys Forward Spice Blend
• salt and pepper to taste

Directions:

1. In a large, heavy-bottom stockpot, heat oil.
2. Saute carrots, celery, bell pepper, and onions until onions are soft and clear, about 5-10 minutes.
3. Add garlic and continue to cook, stirring frequently, until garlic is fragrant.
4. Add remaining ingredients and spices. Cook on low for 20-30 minutes, or until right rice is done and soup has thickened up.
5. Soup can simmer on low as long as you like. I let it simmer on low for about 45 minutes.
6. Serve with bread and butter and salad.

Forward Seasoning blend contains extra bold black pepper, onion, paprika, garlic, turmeric, spice extractives (including oleoresin of celery, rosemary, black pepper, thyme, basil and paprika).

March 2020: New Month, New Coupons!

Here is your monthly reminder!  A new month means new printable and electronic coupons!

Check out the following sites:

• Coupons.com (printable an e-coupons),
• SmartSource (Printable),
• SavingStar (E-Coupons)

One of my favorite websites is the Sunday Coupon Review.  It helps me plot out scenarios in advance and I can email friends to ask for coupons in advance. Remember if clipping coupons isn’t your thing, but saving money is, check out my list of Smartphone apps that can save you the big bucks! New offers are added on the Smartphone Savings Apps all the time!

Here are a few of my favorite new coupons:

Save $1.50 off ONE (1) Ben & Jerry’s Cookie Dough Chunks

Save $2.00 on the purchase of two (2) BIC® Stationery Products (Redeemable at Walmart)

Save $1.00 on any ONE (1) LISTERINE® Mouthwash (400mL or higher)

Veggie Soup Recipe- 2/4/2020 is National Soup Day!

I received an email from Olive Garden this morning telling me tomorrow is National Soup Day. WOOO! In the mood for their Zuppa Toscana? Here is my copycat recipe.

I had planned to make veggie soup this week, it’s a perfect way to use up all the bits and bobs of veggies you have hanging around your kitchen.

Here is my No Fail, Easy Peasy Vegetable Soup Recipe. It’s Vegan and Vegetarian as is.

 

Ingredients:

• 2 quarts Veggie Stock
• 2 c. onions, diced
• 1 c. celery, chopped
• 1 c. carrots, chopped
• 2 cloves garlic, diced
• 2 Bell peppers, chopped (your choice of color)
• 2 T. grapeseed oil or your favorite cooking oil
• 1 can tomato paste
• 1 large can (approx. 28 ounce) crushed tomatoes
• 1 bay leaf
• 2T. Mural of Flavor
• Salt and fresh cracked pepper to taste
• 1-2 yellow crookneck squash or zucchini with skin on, cut into bite-size pieces

 

Directions:

1. In a large stockpot, saute onion, carrots, bell peppers, and celery until veggies are soft and onions are clear (about 20 minutes).
2. Add garlic, cook 5-10 minutes until fragrant.
3. Add Veggie Stock, Tomato paste, crushed tomatoes, herbs, and simmer on medium/low for 30-45 minutes.
4. Add squash/zucchini and continue to simmer for 10-20 minutes.
5. Serve with bread (I like Beer Bread). Top with Nutritional Yeast or cheese of your choice.

Feel free to substitute in veggies in the amounts that you have. This recipe is just a guide! Other veggies that go great in soup: potatoes, cabbage, green beans, turnips (cook just like potatoes), kale, and spinach.

Leafy greens are added to the soup about 10-15 minutes before serving. Potatoes and turnips should be peeled, chopped and added during step 3.

National Frozen Yogurt Day is Coming 2/6/2020!

Froyo, Frogurt, Frozen Yogurt, whatever you call it, however you top it, it’s good stuff!

National Frozen Yogurt Day is my favorite “nonholiday” holiday. I love FroYo. The truly free freebies have dwindled, but there are still some deals afoot.

Yogurtland is giving away FREE 5 oz. cups of frozen yogurt (or ice cream) Thursday, February 6th from 4pm to 7pm for your FREE 5 oz cup. In-store only at participating Yogurtland stores, while supplies last. Not valid for Drinkable Creations or cones.

 Menchie’s has a buy-one-get-one-free deal on February 6 from 3 p.m. to 7 p.m. The offer is valid all day at participating locations. This offer cannot be combined with any other offers.

We don’t have a TCBY near us, but if you do, here is a freebie deal to celebrate.

 

Talk Back: What’s your favorite Frozen Yogurt Topping?

Doordash: No Delivery Fee on Your First Order!

Have you tried Doordash yet? We just did the other night for the first time- I know, we’re late to the party.
I found out about this deal and we had to try it: Order from Doordash and receive $0 Delivery Fee on First Order.

From Pizza to Thai to BBQ, there are so many choices!

Talkback:  What is your favorite food to have delivered?

New Month, New Coupons!

Here is your monthly reminder!  A new month means new printable and electronic coupons!

Check out the following sites:

• Coupons.com (printable an e-coupons),
• Redplum (printable),
• SmartSource (Printable),
• SavingStar (E-Coupons)

One of my favorite websites is the Sunday Coupon Review.  It helps me plot out scenarios in advance and I can email friends to ask for coupons in advance. Remember if clipping coupons isn’t your thing, but saving money is, check out my list of Smartphone apps that can save you the big bucks! New offers are added on the Smartphone Savings Apps all the time!

Here are a few of my favorite new coupons:

Save $1.25 on any ONE (1) 1850® Ground or Whole Bean Coffee Product

Save $1.50 on ONE (1) jar of Mezzetta® Pasta Sauce, 16.25 oz or larger

Save $2.00 Any ONE (1) JOHN FRIEDA® Product

Save $3.00 when you spend $18.00 on KLEENEX® Product.Expires 12/31/2019.Save $3.00.

Save $5 when you purchase $25 of Kellogg’s® Cereals (8.4 oz. or Larger, Any Flavor, Mix or Match).Expires 12/30/2019.Save $5.00.

Recipe: Not Your Average Taco Salad

My Taco Salad is a little different than most, there is no big, greasy, deep-fried shell. Instead, I use tortilla chips as a garnish. This was one of the first recipes I concocted after we committed healthy eating about 10 years ago. It’s very filling and has tons of veggies.

There are all kinds of changes and modifications that can be made to accommodate any dietary concerns.

Not Your Average Taco Salad

Ingredients:

• 1 lb ground meat of your choice (Beef, chicken, turkey, or pork, or a mixture)
• 1 yellow onion, diced
• 1 T. olive oil
• 1 packet taco seasoning
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed (or you can use 1.5 cups of frozen corn)
• 1/4 cup water (or however much the packet tells you to use)
• 2 cups Tortilla chips (I like these flax seed Tortilla chips)
• 2 cups (per person) Salad greens of your choice

With the following ingredients, use as much as you’d like, I prep 1/2 cup-1 cup per person:

• Chopped tomatoes
• Chopped bell peppers (I usually use one red, one yellow, and one orange pepper for color/variety)
• Shredded carrots
• Cucumber slices
• Avocado slices or guacamole, whichever you prefer
• Shredded or crumbled cheese
• Black Olive Slices
• Jalapeno peppers Slices
• Sour Cream or plain Greek yogurt
• Salsa of your choice

Directions:

1. Brown meat, set aside.
2. Using any residual fat in the pan, and adding olive oil, cook onions until clear and soft.
3. Add meat back to pan, mix in taco seasoning and water. Cook as directed on the taco seasoning packet.
4. Add in both cans of beans and corn, cook until heated throughout.
5. To plate, on a dinner plate or a big bowl- arrange 2 cups greens, top with 1/4-1/2 cup meat/bean mixture, top with other veggies and 1/2 cup chips and cheese and a dollop of sour cream/sour cream.
6. If you NEED dressing, mix a little sour cream or plain Greek Yogurt with salsa or hot sauce and top your salad.

For a vegetarian taco salad- use soy/veggie crumbles instead of meat.

October: New Month, New Coupons!

Here is your monthly reminder!  A new month means new printable and electronic coupons!

Check out the following sites:

• Coupons.com (printable an e-coupons),
• Redplum (printable),
• SmartSource (Printable),
• SavingStar (E-Coupons)

One of my favorite websites is the Sunday Coupon Review.  It helps me plot out scenarios in advance and I can email friends to ask for coupons in advance. Remember if clipping coupons isn’t your thing, but saving money is, check out my list of Smartphone apps that can save you the big bucks! New offers are added on the Smartphone Savings Apps all the time!

Here are a few of my favorite new coupons:

Save $0.75 When you buy any ONE (1) Horizon Organic Single Serve Milk 6pk or 12pk

Save $1.00 on TWO (2) Celestial Seasonings® boxes (excludes K-Cups)

Save $2.00 on any TWO (2) BOOST® Nutritional Drink or Drink Mix

Save $0.55 on any ONE (1) Hillshire Farm® Lit’l Smokies® Product

Save $15.00 on any ONE (1) FoodSaver® Vacuum Sealing System ($89 or more)

Save $1.00 off any ONE (1) package of Angel Soft® Toilet Paper, 12 Roll or Larger OR 6 Mega Roll or Larger (Available at Walmart)

Houseparty by Ripple Street: Host a Kikkoman® Holiday Party

Houseparty by Ripple Street has a great new party!

Host a Kikkoman® Holiday Party
This holiday season, invite your friends over and show them how Kikkoman can help you create easy, amazing side dishes and lets you brine a juicy bird to bring great flavor to your holiday meals for great entertaining all season long.

This event is only open to residents of the USA. Party Date: 11/9/19

If you’re selected and confirmed as a host, your exclusive Party Pack will contain:

• Gift Card
• Kikkoman T-shirts
• Kikkoman recipe booklets
• And more

To apply for the party, click here.

Stockpile Cooking: Yummy Strudel Pumpkin Muffins

As part of my “use it up, wear it out, make it do or do without” mantra, I’m trying to bake more out of the cupboard. It helps us use up what we’ve got on-hand, and it’s also a lot healthier than buying store-bought muffins.

While I was digging in the very back of the cupboard, I found

These muffins were amazing. The recipes makes 1 mini muffin pan (24 mini muffins), or regular sized muffins.

 

Low Fat Pumpkin Muffins

• 1.5 cups all-purpose flour (you can also use whole wheat flour, or a 1 for 1 gluten-free flour blend if you prefer)
• 1/4 cup flax meal (You could also use almond meal if you prefer)
• 1 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1 Tablespoon ground cinnamon
• 1 Tablespoon ground ginger
• 1 can canned pumpkin puree (approx. 30-ish ounces)
• 3/4 cups light brown sugar
• 3 oz. container of fat-free Greek vanilla yogurt (or use 3oz. of fat-free plain Greek yogurt and 1 T. vanilla extract)
• 1 egg
• 1/3 cup milk (whatever kind you like)

Strudel topping

• 1/4 cup (1/2 stick) room temperature butter
• 1/4 cup light brown sugar
• 1/4 c. oatmeal
• 1/4 cup Flour (you can also use whole wheat flour, or a 1 for 1 gluten-free flour blend if you prefer)
• 1 teaspoon ground nutmeg
• 1 Tablespoon ground cinnamon
• 1 Tablespoon ground ginger

Directions:

Muffins-

1. Mix dry ingredients together, set aside.
2. In a large bowl, combine all the wet ingredients with an electric mixer until smooth and combined.
3. Add dry ingredient mixture to the wet ingredient mixture and mix until smooth and combined.
4. Pour batter into greased muffin tins (or use cupcake liners).

Strudel-

1. Mix all strudel ingredients together in a small bowl.
2. Option one: Spoon about a tablespoon of the strudel onto the uncooked muffins right before putting to the oven.
3. Option two: Fill the muffin tins halfway with muffin batter, drop in the strudel mix, and top with more muffin batter to make strudel surprise muffins.
4. Bake at 350 degrees for 18-20 minutes.