Author Archives: jenmi

My Chicken Soup

16 Wednesday Jan 2013

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Posted by Jennifer (The RD) on January 16, 2012

This is the soup I made for Jennifer when she was sick.  🙂

Ingredients

3 quarts water

1/4 cup Better than Bouillon chicken soup base

1/2 of a Rotisserie chicken, cooked and shredded, but leave the drumstick intact

2 tsp. grated ginger

1 TB fresh rosemary, removed from stem and washed

1 cup cilantro (remove the large part of the stem with no leaves), chop loosely after measuring

1/2 orange bell pepper, sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

3/4 cup carrots, cut into coin sized pieces

8 baby red rose potatoes, washed and quartered

1/4 tsp freshly ground pepper

 

Pour water into a soup pot and add the soup base, ginger, rosemary, shredded chicken, and drumstick.  Simmer, uncovered for 30-45 minutes or until it looks like the chicken is ready to fall off of the drumstick.

Remove the meat from the drumstick and add it back to the soup.  Discard the bone.

Add the rest of the vegetables and ground pepper and simmer for another 30 minutes, or until the vegetables are done.

 ♥ ♥

Healthy Uses for Your Leftover Chicken

11 Friday Jan 2013

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Posted by Jennifer (the RD) on January 11, 2012

Have you ever made a whole chicken, or even bought a rotisserie chicken at the grocery store, without thinking of what you could possibly pair it with?  I know I do.  Those that know me well know that I usually “wing it” when it comes to meal preparation.  Above is half of a shredded chicken in a pan getting ready to simmer (added a cup of water, 1/2 cup cilantro,and 1 tsp. of chicken soup base and simmered for about 20 minutes, uncovered).  I have made use of this starter chicken in various ways.

Here are some ideas for using your leftover chicken:

  • add it to a green salad
  • use it for chicken soft tacos
  • make some chicken enchiladas
  • I like to use the above chicken in a chicken torta
  • add it to a pasta or noodle dish (I add it to asian noodle dishes quite often)
  • make some chicken soup (recipe to follow)
  • many other uses…..

Does anyone else have any unique ideas?

 ♥ ♥

What is Your New Year’s Resolution?

07 Monday Jan 2013

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Posted by Jennifer (the RD) on January 7, 2013

I was very set on not committing to any resolutions this year.  I never do.  However, a friend of mine came over for a visit and gave me a very convincing speech.  Basically, we all have room for improvement.  Despite it being the first of the year or half way through, we should always be looking for ways to improve.  How could I argue with that?  Last year, although I did not call it a New Year’s resolution, I did try to vary my exercise routine a bit.  It has been so fun joining Jennifer and friends on the trail on Sundays since we also get to take our dogs!  Above is a picture of my friends Christina, Carol, and I after a very muddy 5K run.

As for this year, my resolution is to get more sleep. I always tell people that I just can’t get myself organized enough to get to bed early.  The truth is, I just don’t make it a priority.  So, let’s see how I do!  🙂

What are your New Year’s resolutions?  Would anyone else like to commit to something?

 ♥ ♥

Herbie Olive Oil for Roasted Vegetables

03 Thursday Jan 2013

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Posted by Jennifer (the RD) on January 2, 2013

I put this concoction onto my winter veggies before I put them in the oven last night:

MIX THE FOLLOWING INGREDIENTS TOGETHER:

1/2 cup olive oil

2 tsp very finely chopped fresh cilantro

2 cloves finely chopped fresh garlic

1 TB coarsely choped fresh rosemary

1/4 tsp dried red pepper flakes

You can still add salt to your veggies if you want to before you roast them, but if you want your veggies to be unsalted, then just don’t add any before they go into the oven.

 ♥ ♥


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Moroccan Cuisine…Give it a Try!

28 Friday Dec 2012

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(Bisteeya, a Moroccan meat pie)

Posted by Jennifer (The RD) on December 27, 2012
I have recently discovered Moroccan food and have found it to be quite exciting.  I was actually introduced to it by a nutrition student of mine, Kim, who did a cultural foods presentation on the cuisine. Morocco is located on the northwest coast of Africa and it borders the shores of the Atlantic and Mediterranean.  Its cuisine reflects Arab, Berber, Middle Eastern, Moorish, Iberian, Mediterranean, African, and Jewish influences.  I was especially impressed by all of the different spices found in the cuisine such as cumin, cinnamon, turmeric, ginger, paprika, anise seed, pepper, coriander, sesame seeds, saffron, and mint. If you want to try something new and exciting, give it a try!

 ♥ ♥

“Wow” Them at the Holiday Party

25 Tuesday Dec 2012

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Posted by Jennifer (The RD) on December 24, 2012

Tis the season for holiday parties.  It is always difficult to decide what to bring.  Chips and dip?  Holiday pies?  Christmas cookies?  These are all great ideas, but the dishes that get the most attention are those that are just a little different.  Above are pictures of a couple of dishes that I enjoyed during the holidays….Moroccan flatbread and spicy Korean tofu soup.  So, before you consider stopping by Marie Callender’s for the usual pumpkin pie, how about something a little different?

Happy Holidays!!!!

 ♥ ♥

Ishler Cookies

19 Wednesday Dec 2012

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ischler

Posted by Jennifer (the RD) on December 19, 2012

This is a special cookie recipe that my mom has started using about 20 years ago.  She cut out from a womens’ magazine, but I’m not sure which one.  It is a very unusual cookie, and not very easy to make because it is so fragile, but it is so good!  The trick is to chop the walnuts super fine!  🙂

INGREDIENTS:

  • 1 ½ cups sifted flour
  • 1/3 cup sugar
  • 2 ½ cups finely chopped walnuts
  • ¾ cup cold sweet butter
  • 6 oz. semisweet chocolate pieces

Mix flour, sugar, and walnuts together.  Knead in butter until smooth and firm.  Work quickly to prevent butter from softening.  Chill dough 1 hour.  Roll out on a floured surface to 1/8 inch thickness.  Cut into 2 inch rounds.  Place on an ungreased cookie sheet and bake at 350 degrees  for 10-15 minutes or until cookies are lightly browned.  Cool on cookie sheets.  Melt the chocolate in a pan over hot boiling water (double boiler).  Spread a thin layer of chocolate over the cookies.

 ♥ ♥

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Exercising With Your Dog

11 Tuesday Dec 2012

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Posted by Jennifer (the RD) on December 10, 2012

Please meet friend of the blog, Shri Patel.  She is a 3 year old healthy and physically active dog.  Her family makes sure that she is properly exercised and loves getting on that treadmill!  🙂

Unfortunately, many dogs do not get the appropriate amount of exercise.  Approximately 35% of pets are considered overweight. Like humans, this can lead to chronic health problems such as heart disease and diabetes.

Before starting an exercise regimen, it is a good idea to ask your vet a few questions.  Many dogs have breed specific restrictions/limitations.  Here are some questions to ask:

  • What is the appropriate amount of exercise my dog should be getting?
  • Are there any breed specific limitations my dog may have such as heat intolerance or joint problems?
  • Do I live in an area that may be too hot or too cold to be outdoors all year round?
  • Are there any other precautions I should consider?

Here are some exercise ideas for your dog:

  • play fetch
  • take your dog for a swim
  • go for a jog or walk with your dog
  • have your dog participate in agility training
  • try slowly getting your dog used to the treadmill…like Shri!  🙂 (must be careful to constantly supervise your dog)

Have a great time exercising with your dogs!!!!!

♥ ♥

Super Easy Chicken Pasta

05 Wednesday Dec 2012

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Posted by Jennifer (the RD) on December 5th, 2012

I made this dish for myself when I came back from Vegas and was very tired last week.  It was all ingredients that I had in my refrigerator and could easily whip up!

INGREDIENTS:

2 1/2 cups cooked spaghetti

1 TB canola oil

1 TB “better than bouillon” chicken soup base

1 clove chopped garlic

2 portions of frozen, chopped cilantro (found at Trader Joe’s or Fresh and Easy)  or 1/2 cup finely chopped fresh cilantro

3/4 cup  sliced carrots

3/4 cup  choped celery

3/4 cup boiled and shelled edamame

1 cup shredded, cooked chicken

 

Saute carrots, celery, garlic, cilantro  and edamame in canola oil in a large skillet on medium heat until  veggies are barely tender, for approximately 3-5 minutes.

Add soup base and combine until well blended.

Add in  spaghetti noodles and chicken and mix together until all ingredients are warmed through and thoroughly combined, for an additional 3-5 minutes.

♥ ♥

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My Favorite Uses for Butternut Squash

30 Friday Nov 2012

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Posted by Jennifer (the RD) on November 30, 2012

I just got my weekly box of organic fruits and vegetables.  I see that it’s time for me to start cooking more butternut squash.  Yum!  Here are some ways I like to prepare it:

  • Cut up and roasted (with olive oil, garlic salt, and pepper);  also roasts well with herbs such as thyme, rosemary, etc.
  • Butternut squash soup – a classic (it’s actually my sister that makes this for us and it is always good)
  • Roasted with other winter squash and cooled, then mixed in with a salad – MY FAVORITE USE
  • Sauteed squash mixed into hot pastas
  • Mixed into chili (my sister makes this for us too)

 ♥ ♥