Thursday, March 26, 2015

Split Pea Soup

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As the soup melds consider cleaning the house, and remember cleaning is a way to get some movement in your day. You'll enjoy the bowl of soup so much more knowing you got some exercising and cleaning done. 

You’ll Need

  • 1 Cup split peas
  • 1 Hambone or pieces of cubed ham
  • 1 Carrot, grated
  • 2 Medium onions, minced
  • 1 Potato, grated
  • 4 Cups diced celery
  • 4 Cups green pepper, finely chopped
  • Salt and pepper to taste
Directions
  • Place split peas in a large pot.
  • Cover split peas with 6 cups of boiling water, let soak for 1 hour.
  • Add hambone, carrot, onions, potato, celery and green pepper.
  • Season with salt and pepper.
  • Simmer until peas are tender stirring occasionally.
  • Add water if needed, simmer for 5 to 10 minutes longer.

Wednesday, March 25, 2015

The Last Lasagna

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Take advantage of short bursts of exercise and make these bursts happen when dinner is in the oven. 

Time to the Table: 1 hour

Yield: 15-18 servings

Preheat the Oven to 350F

For the Sauce You’ll Need:
• 1 Pound spicy Italian sausage
• 1 Onion, chopped
• 4 Garlic cloves, minced
• 1 Large can whole tomatoes
• 1 Small can tomato sauce
• Salt and pepper to taste
• 1 to 2 bay leaves
• 1 Teaspoon dried oregano
• 1 Teaspoon dried basil
• 1 Pinch cayenne
• ½ Cup red wine

For the Ricotta Cheese Mix You’ll Need:
• 1, 16-ounce container of ricotta cheese
• 1 Large egg
• ¼ Cup Parmesan cheese, grated
• Salt and pepper to taste
• 1 Teaspoon dried oregano
• 12 Lasagna noodles
• 1 Pound whole milk Mozzarella cheese, grated


Directions

Make the Sauce:
• In a large frying pan, cook the Italian sausage over medium heat with the chopped onions and minced garlic.  
• After it’s brown, add the whole tomatoes and tomato sauce right into the frying pan. Cut up the whole tomatoes into bite sized pieces. Add the bay leaves, oregano, basil, and cayenne. Throw in a half-cup of red wine. Simmer for at least 10 minutes. Taste and adjust seasonings.
• When you think you’ve got it, let it sit and simmer on low heat for a while, because it only gets better as it cooks.
• While the sauce is bubbling its way into its various stages of perfection, continue below.


Make the Ricotta Mix:
• In a large bowl, mix the ricotta, egg, Parmesan, salt, pepper, and oregano.

Prepare Noodles:
• Boil 12 lasagna noodles in a pan of salty water and a splash of olive oil.

In a Standard Lasagna Pan:
Place the pasta on the bottom layer. Spread a third of the ricotta mix onto the pasta. Spread a third of the sauce on the ricotta mix. Sprinkle a third of the mozzarella onto the sauce. Repeat the process for the remaining ingredients.

Into the Oven:
Bake for 45 minutes – you’ll smell it when it is getting close. When it’s crisping a bit on the top and bubbling up on the sides pull it out. Allow another 30 minutes for it to cool and set.




For more information: Click here to visit Will Clower's website.
Will Clower Articles

Tuesday, March 24, 2015

French Onion Soup

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While the soup is simmering away, let's do some exercise! Consider putting on some music and dancing or doing some strength training exercises. Enjoy the way the smell of the onions penetrate your home.


You'll Need
  • 1 medium sweet onion, thinly sliced
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons flour
  • 2 quarts chicken stock
  • 2 Tablespoons (about) Emmenthal or Swiss cheese per person
  • 1 baguette toast round per person

In A Skillet
  • Sauté onion in butter over a gentle medium flame until it softens (a good 15 minutes). Sprinkle in 2 tablespoons of flour and stir for another 2 minutes.
  • Add in chicken stock. Bring to a boil, and then simmer with the lid on. Allow this mixture a chummy sort of bubbling for another 40 minutes.

By the Way

As in other matters of the skillet, time and flavor trade off. Leave the onions on medium heat and let them slowly sauté, to mellow the floury taste. Likewise, after the stock goes in, allow the soup its full 40 minute covered cook time. You’ll appreciate the results in the end.

Ready the Remaining Parts

  • As the soup comes along, grate the cheese, and then toast the bread (baguettes, not surprisingly, work best for this).
  • Simply ladle the broth into oven-safe bowls, top with the toast, and sprinkle with enough cheese to just cover the bread. Broil until the cheese wants to be golden and the soup bubbles up the side of the dish.

Play With Your Food!

There’s a lot you can do with this soup. Throw in some sliced mushrooms, or even the chicken meat, just after the flour addition. The smokiness of the mushroom and the heartiness of the chicken are truly delicious and make this soup its own meal.


Monday, March 23, 2015

Garlic Soup

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This week's theme is exercise! Let's slip in some exercise while dinner is cooking. While the soup is simmering do some stretches. Before you know it the soup will be done and your body will feel like it received an instant massage.

You'll Need
  • 1/2 Cup garlic, peeled and minced
  • 1 Tablespoon onion, chopped
  • 2 Tablespoons olive oil
  • 2/3 Cup tomatoes
  • 1 Quart stock
  • Pepper
  • Croutons
Directions
  • Combine garlic and; onion in a bowl.
  • Heat oil in a large pot.
  • Add garlic and; onion and; saute till soft. Do not brown.
  • Add chopped tomatoes and; stir in well.
  • After a few minutes, stir in stock and; pepper.
  • Simmer for 15 minutes.
  • Add salt as needed.
  • Serve topped with croutons.




For more information: Click here to visit Will Clower's website.
Will Clower Articles

Friday, March 20, 2015

Strawberry Smoothie

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Here is another option for those days when you are craving fresh squeezed juice or a smoothie. This also works perfectly with frozen berries so it can be made all year round.

You’ll Need


  • 8 Ounces of strawberries (approximately 8 strawberries) frozen or fresh (if using frozen make sure they are thawed)
  •  ¾ Teaspoon vanilla
  • ¾ Cup milk
  • 1 Teaspoon honey


Directions

  • Place all of the ingredients in a blender or food processor. Process until smooth consistency is reached.
  • At this point you can chill or store it in refrigerator or serve over crushed ice.


Play with your food

  • Leave out the vanilla and add lemon juice instead.
  • Use less milk and add plain yogurt. This will slightly change the consistency to yield more of a thicker drink.
  • Try different types of honey.






For more information: Click here to visit Will Clower's website.
Will Clower Articles

Thursday, March 19, 2015

Fresh Fruit Dip

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When craving fruit, throw it in the juicer for a delicious and healthy snack.  You can also give this fruit dip a try. It's easy to make and works well as a nice dessert. 

You’ll Need:




  • 8 ounces plain yogurt
  • 1 to 1½ teaspoons honey
  • Orange zest from 1/2 of an orange


Directions:
  • In a small bowl, combine yogurt, honey and orange zest.
  • Serve as a dip with fresh sliced fruit of choice.


Tip:


If you're serving the dip with apple or banana slices, you can sprinkle them with a small amount of orange or lemon juice to prevent the fruit from browning.





For more information: Click here to visit Will Clower's website.
Will Clower Articles

Wednesday, March 18, 2015

Citrus Shake

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J is for Juicing! Juices and smoothies both offer a light fare breakfast.  A smoothie and a few nuts could do the trick to start your day.

You'll Need
  • 2 Grapefruit
  • 1 cup peeled and diced ripe mango or peach
  • 1 medium banana
  • 8 oz peach yogurt
  • 2 Tbsp honey
  • 1 cup crushed ice
  • 1/2 tsp vanilla extract

Directions
  • In a blender, juice grapefruit until you get 1 1/3 cups of juice.
  • Add the mango, banana, yogurt, honey, ice and vanilla extract.
  • Blend until smooth and enjoy!