easy cooking Archives

Red Lentil Soup with Fresh Salsa

May 8, 2018May 8, 2018 Rachel Sherwood

This simple soup is light yet filling. Perfect for everyone in the family. You can adjust the heat level as you choose, leave it chunky for more texture or fully puree for a healthy meal for baby. The flavors get better with time and the fresh salsa brings vibrancy to this healthy soup. This recipe features the added health benefits of Red Palm Oil to add an extra antioxidant punch.

Red Lentil Soup with Fresh Salsa

INGREDIENTS

3 tablespoons red palm oil, coconut or olive oil

1 large onion, chopped about 1 cup

1 large carrot, peeled and diced about ½ cup

2-4 garlic cloves, minced about 1 tablespoon

1 -inch piece fresh ginger, peeled and minced, about 2 tablespoons

1 tablespoon tomato paste

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon turmeric

1/2 teaspoon kosher salt, more to taste

1/2 teaspoon ground black pepper

Pinch of ground chili powder or cayenne, optional

4 cups chicken or vegetable broth

1 cup red lentils

1 bay leaf

2 tablespoons fresh lime juice or lemon juice

Optional Garnishes: Fresh salsa, chopped fresh cilantro or flat leaf parsley, yogurt, lemon or lime wedges

Red Palm Oil has distinct health bennefits and a vibrate color

In a large pot, heat oil over high heat until hot and shimmering. Add onion carrot, garlic and ginger, and sauté about 3 minutes.

The Red Palm Oil is great for sauteing vegetables in.

Stir in tomato paste, cumin, paprika, turmeric salt and pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, lentils and bay leaf, bring to a simmer, then turn heat to medium-low. Simmer until lentils are soft, about 20-30 minutes. Taste and add salt if necessary.

So easy even my son wanted to help. He loves this soup even more when he gets to cook it.

Remove the bay leaf, using an immersion or regular blender* or a food processor*, purée half the soup then add it back to pot. Soup should be somewhat chunky. Add lime juice and adjust seasoning if necessary.

Using an immersion blender is easiest. You can use a traditional blender or food processor but be sure to cool the soup first.

*Note allow soup to cool before blending in a traditional blender or food processor. Blend small quantifies at a time to prevent an exploding blender.

Garish with fresh chopped herbs, citrus slice, top with fresh tomato or creamy avocado salsa.

Fresh Tomato Salsa

2 medium tomatoes, diced

½ cup cilantro, finely chopped

2 cloves garlic, minced (about 1 tablespoon)

1-2 Tablespoon fresh lemon or lime juice

1 small red onion, chopped (about ½ cup)

1½ teaspoon jalapeno pepper, minced, optional

½ teaspoon salt

¼ teaspoon pepper to taste

Mix all ingredients in a bowl. Serve with soup or chips

Creamy Avocado Salsa

1 large avocado, chopped

1 large tomato, chopped

¼ cup Greek style yogurt

1 clove garlic, minced

1 tablespoon cilantro, finely chopped

1 teaspoon fresh lime juice

¼ teaspoon salt

¼ teaspoon pepper

Mix all ingredients in a bowl. Serve with soup or chips

Learn more about the health benefits of Red Palm Oil here.

Healthier Pizza it’s Gluten Free Too!

April 26, 2017 Rachel Sherwood

Yes! A healthier pizza and a way to get your kids to love eating more vegetables is a reality. I am super excited about this next gluten free cooking class coming up on May 20^th at Mingle. I have had many requests for a class like this so I am sure the event will sell out. You can reserve your seat here. There is lots of talk about gluten free foods these days and some say it is just the next fad diet. Maybe it is and it too will pass but I know for me choosing to go gluten free has radically changed my family’s lifestyle for the better. I only share what I know and what I believe to be beneficial in supporting happy healthier families. I am passionate about cooking and eating real foods and this is just an extension of that. There are plenty of “all natural” “gluten free” “organic” junk foods out there disguised to be healthy options for you. It is really hard sometimes to know what foods are actually good for you.

Cauliflower Pizza Crusts — Cauliflower Crust Pizza

I was tossed into the gluten free world just over a year ago due to a sensitivity my son had. At first I struggled because I still wanted cookies, bread and pizza, don’t we all love them? There is a reason these are called “comfort foods” I was tired of feeling deprived. I knew there had to be simple solutions to gluten free cooking. I took to researching and testing to only find, like I do with many recipes, items that took too long, were too complicated and often not producing good results. I needed tasty, easy and quick to keep up with the demands of life as a busy working mom. I have tested and tried so many recipes and now I get to enjoy healthier versions of things like pizza with a super easy cauliflower crust. Gluten free cooking may not be for everyone but choosing healthier real food alternatives to processed foods can benefit anyone.

Changing our lifestyle to eliminate gluten and almost all refined sugars has created these results for my family; my son’s eczema has completely cleared naturally. We all sleep better at night, and fall asleep quickly. I have more energy and am 25 pound lighter than my pre pregnancy weight. Yes mommas, all the baby weight and 25 lbs. extra all gone from just changing how we eat.

Gluten Free and Refined Sugar Free Christmas Cookies

The recipes I am sharing in this gluten free cooking class are some of my favorites. I also don’t believe in making separate meals for anyone in the house. We all eat the same food regardless of age, taste, need or preference. I also learned to never share that a recipe is gluten free with others as it tends to create this pre conceived idea that is must taste bad. When in reality good ingredients prepared simply almost always create amazing results. At Christmas time I made a platter of cookies that was all gluten and refined sugar free. I set them on the table right next to all the others and everyone enjoyed them just as they would any other cookie or brownie. They only learned of the difference when they commented on how good they were and asked about them did they find out that my double chocolate brownies were made out of black beans. When you use real ingredients you can have treats and not feel bad about eating them.

This gluten free cooking class shares that idea that real food creates real good results that anyone can enjoy. No need to purchase a variety of strange flours, starches or gums just real rood for real people. Join me and learn how easy it can be. Register today!

Do you or your family struggle with food sensitivities? What helps you continue to eat well?

Dreams Can Become a Reality, cooking class for real people

April 13, 2017 Rachel Sherwood

They are finally here! I am so excited after much research and restructuring the new cooking class series are finally up, ready to serve you and your friends. Based on feedback from clients the new class structure is designed to give you the maximum amount of success in the least amount of time. Each class series includes a Confident Cook Pre Assessment Bonus where you discover what best support your cooking lifestyle and helps you get what you really need in the kitchen to achieve your goals. Each class series contains three hands on classes in the topic of interest. Why 3 you ask? I want you to get sustainable results not just learn a new recipe. Three classes is an ideal starting point for you to have enough exposure, resources and guidance to have success when on your own. One class will get you inspired and interested but it’s just not enough for continued result that work in your current lifestyle. I am not interested in having you well eat for a day. I help you live the life you always imagined creating the food and parties you dream of a reality.

I am currently really excited about the Dinner Made Easy cooking class series because this is how I personally make my busy life work. I am committed to family meals and only eating quality foods. With work, family needs and hungry toddler I physically can’t cook every night. This series shares the secrets of how I make quality family mealtime a reality and how we can have braised duck and roasted vegetables or pecan crusted chicken and spinach salad on the table in less than 10 minutes on a Tuesday night.

The Simply Delicious cooking class series is also a go to for me as once you learn the proper techniques to searing and making simple sauces delicious dinners are easy to come by. The soups class in this series keeps something on hand for quick lunches and dinner at all times and it is an easy way for me to clean out the fridge, never letting produce go to waste.

newparentcare — New Parent Care helps set you and your family up for lifelong healthy eating success that works with your lifestyle.

The soft spot in my heart is thrilled to offer this completely new series that was beta tested last summer with an amazing group of moms. The New Parent Care series has created life-changing results for the soon-to-be and new mom. You need more than just childbirth classes and a few freezer meals to easily welcome a baby into your family. It requires a whole new way of simplifying cooking and making it work for your schedule. During this time your health is so important and you are setting the groundwork for a lifetime of healthy adventurous eating for your children. I am truly in love with this new offering and thrilled to support families in creating healthy habits for a lifetime.

Take a look at all cooking class offerings here. Not sure which one is right for you contact me for a FREE phone session to help figure out what will get you on the right track to success in the kitchen fastest.

Pantry Makeover

February 1, 2017February 1, 2017 Rachel Sherwood

You cannot cook if you do not have ingredients. It is essential to first equip yourself with the basic ingredients and begin getting comfortable with them learning how to use them best to create easy healthy meals. If you have to run to the store every time you are hungry or need to make a meal you won’t make it and will simply relay on what is easiest and available quickly.

Here is how to put together a well-rounded pantry. Know that every pantry is going to be different! There is no one-fits-all pantry list. However, in order to pull together amazing dishes you must have a few items from each of the main Pantry Essentials categories that fit your taste and diet needs. Below I will explain each group. Know that your needs and tastes may be different and that is ok just be sure you have a few options for each of the categories to get you started on a well rounded pantry.

There are 7 main categories that make up a well-rounded pantry:

3 shelf stable categories that include Gains/Legumes, Canned/Jarred, and Baking.
3 perishable categories: Dairy, Produce, and Protein as well as the final
Ready to eat/Freezer items.

If you have a few things from each of theses categories I promise dinner can be on the table quickly.

7 Panty Essentials Categories

Grains/Legumes: These are great bases for meals providing fiber and protein. The key is to have a few quick cooking varieties like canned beans and couscous on hand at all times for quick additions to meals. Use the longer cooking varieties like wild rice by making them in large batches so you can use them a few different ways throughout the week with only cooking once like a warm wild rice side dish, soup and cold salad.

Canned /Jarred: This is the category with the widest variety and the most shelf-stable products. When you find a few of your favorites stock up on them when they are on sale for money saving benefits as well. When I think about canned items, I think where I can add them, for example to grains to add color, flavor, and texture that would help make a substantial meal. Canned vegetables and fruits, sauces, salsa, coconut milk, preserves, broth, breadcrumbs.

Baking: These items are not only to make basic cakes, cookies, and breads but they are also essential to general cooking for applications like adding sweetness or to thicken items. Flour, sugar, brown sugar, oils, salt, baking powder, baking soda and vanilla extract, chocolate, chocolate chips.

Fresh Pantry: These are all your perishable items so be aware of what you are eating so you don’t stock up too much and have it spoiling and going to waste. I have listed a few of my favorites that are longer lasting items that I always have on hand. To this list, I would add other items like fresh berries, mushrooms, eggplant, cottage cheese, sour cream, fresh meats and fish and rotate through for variety.

Dairy: Milk, eggs, butter, 1-2 hard cheese, cream cheese, yogurt.

Produce: Apples, lemons/citrus, carrots, potatoes, onions, garlic.

Protein: Sausage or cured meats, tofu are more shelf stable. Keep fresh and frozen meats in easy to prepare packaging.

Ready to eat items: Lastly these are your easy additions: items to eat out of hand like dried fruits and nuts as well as pre-made frozen dinner that can easily be put in the oven. Dry cereal, Variety of crackers, Nuts, Dried fruits and vegetables, Tortilla shells, Frozen fruits and vegetables.

Having a few soups, meats and make ahead meals in the freezer also helps pull together a great meal quickly.

Did you miss an earlier post?

Here are the earlier New Year, New You Topics:
Why New Year’s Resolutions Fail
Lose Weight by Eating More
Cut Your Grocery Bill Without Cutting Coupons
How Cooking Makes You Smarter

How to Cut a Chicken

January 29, 2016March 24, 2017 Rachel Sherwood

You can do this!

Don’t be afraid to buy a whole bird. Once you learn how easy it is to cut up a whole chicken on your own you will love saving extra money and creating delicious healthy meals. On average a whole chicken will cost about $1.45 per pound while boneless breasts cost about $3.45 per pound. That’s a $2 per pound savings! When you know simple ways to use all the parts of a chicken you can create a variety of tasty meals and have homemade chicken broth as an added FREE Bonus.

Here is a simple guide to How to Cut a Whole Chicken. Want to learn how to do this in person? Join me at one of the upcoming classes.

(my husband Joey and his first attempt at “cutting” a chicken)

Having a baby at home definitely changes how we do mealtime at our house. Even though it looks a little different, we are still committed to creating consistent family mealtime to experience all the benefits. We rely a lot on make-ahead meals. Also my husband Joey has been helping with a little bit of cooking, which has led to some interesting experiences like me realizing he has never cut up a whole chicken before. As I was holding the baby and guiding him he said, “I don’t need a knife” as he ripped the meat from the bones with his hands. Yes, his technique did work but there are other ways to approach a chicken then ripping it’s joints apart like a caveman.

I think learning how to cut up a chicken is one of the most essential skills as it can also save you a lot of money while producing a variety of flavorful meals, even putting the bones to use to make homemade chicken broth. Don’t be scared: cutting up a chicken is easier than you think! It takes a little practice but once you understand how to do it and find the joints it’s the same process every time. The key is not to force it. When you find the joint, the knife will easily cut through; if it is difficult – you are hitting bone and need to move the knife slightly to find the sweet spot. Check here for simple instruction on how to cut a chicken. For more help or to learn this skill hands-on join one of our classes.

How to Cut a Chicken

Remove the Wings:

Lay the bird on its back. Wiggle a wing to determine where the joint attaches to the breast. To separate the wing from the breast, use a sharp knife. Cut through the joint where it meets the breast. Repeat with the other wing.

Remove the Legs:

Pull a leg away from the body cutting through the skin to see where it attaches. To remove the whole leg, feel where the join is, you may want to pop it forward for easy access. Cut through the joint between the thigh and the breast. Repeat with the other leg.

Divide the Leg:

To get a drumstick and a thigh, place each led skin-side down. Flex and feel to see where the ball joint between the drumstick and the thigh is located. Look for the thin line of fat that is perpendicular to the body. Cut through the line of fat to separate the thigh and the drumstick, wiggling the joint as needed to determine where it is and repeat with the other leg.

Remove the Breasts:

Using your sharp knife starting at the top of the neck cut along the side of the breastbone. Carefully trim the meat away from the bone following the natural curve of the rib cage. For more stability use kitchen shears to cut through the rib cage first making a more flat surface to work with. Repeat with the other side. (The wishbone is located near the top of the neck at the thick part of the breast. Remove this piece to prevent the choking hazard. Save bones to make chicken stock.