Monday, December 13, 2010

Natural drain cleaner

To naturally clean drains...
  • Pour about a cup of baking soda into the drain
  • Follow with about a cup of white vinegar (Warning, this will fizz up like crazy)
  • Wait about ten minutes and pour boiling water down the drain

BBQ Red Bean Burgers



Normally I'm not one for veggie or bean burgers, but these were super good!!! Jillian Michaels from Biggest Loser posted a recipe on facebook awhile back and I had been wanting to try it for awhile. Well, as with any new and strange recipe, I put it off, put it off, and put it off. It was on my menu for about 4 weeks but I kept skipping it. I finally tried it tonight! I made some changes so I will post below how I made them. They were great!

BBQ Red Bean Burgers

    • 1 teaspoon olive oil
    • 1/2 minced onion
    • 2 chopped and seeded tomatoes
    • 1/2 minced jalapeno (I only used half since I'm feeding kids. If I was to make it for myself, I'd use 2 jalapeno's probably)
    • 2 cloves garlic, minced
    • 1 teaspoon chili powder
    • 3 cups organic kidney beans
    • 1 cup dry breadcrumbs
    • 2 tablespoons barbecue sauce ( I use Trader Joes BBQ sauce, YUM)
    • 1 egg white, beaten
    • 4 whole grain buns, toasted (I used Ezekial buns)

      Toppings: (any, all, or none)
      jack or cheddar cheese, organic of course
        lettuce
      slices thick tomatoes  
      avocado
      bbq sauce
      onions

    •  Heat oil in skillet over medium heat.
    • Add onion, tomato, jalapeno, garlic and chili powder; sauté 5 minutes.
    • Using fork or potato masher, coarsely mash beans in bowl.
    • Combine with onion mixture, breadcrumbs, 2 tablespoons of the barbecue sauce and egg white.
    • Shape mixture into 8  1/2-inch-thick patties.
    • Can be prepared 4 hours ahead. Cover and chill
    • If grilling, oil the rack or spray grill rack with nonstick spray, then fire up coals to medium heat.
    • If pan-frying, heat a little olive oil over medium heat.
    • Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side. (I did them in a skillet. I did them three minutes on each side, twice.)
    • Place burgers on buns.
    • Top with any of the above toppings or use your imagination!

Sunday, December 12, 2010

Chicken noodle soup

Tis the season for Chicken Noodle Soup! And there's nothing better than making it with organic ingredients!

Chicken Noodle Soup

4 quarts chicken broth (I used Pacific's organic free range chicken broth)
1 lb of chicken (I used thighs)
5 carrots peeled and sliced
5 stalks celery, chopped (reserve leaves)
2 onions, diced
1/2 ts ground pepper (more or less to taste)
1/2 ts salt (more or less to taste)
pinch of thyme
1 ts lemongrass paste
3 bay leaves
1/2 ts garlic powder
1 pkg of organic egg noodles

Boil chicken in chicken broth until cooked through. I boiled them for an hour because I walked away and went and did something else. It by all means doesn't need that long, but it was pretty tender. Pull out the chicken and shred or dice, and throw back in the pot. Add the rest of the ingredients except the pasta and celery leaves. Simmer for an hour, or low boil for 30 minutes until carrots are tender. Meanwhile cook pasta in another pot, drain, and set aside. Once the carrots are tender, throw in the celery leaves and cook for a few minutes. Fish out the bay leaves. Dish out the pasta into the bowls and pour soup on top. For an added kick, sprinkle in some cayenne for a sinus clearing! This made approximately 6 big bowls. It could easily be doubled, tripled, or halved as needed. This is a very forgiving recipe! Enjoy!