Simple Popovers for Easter

Easter is tomorrow! What does Easter represent for you? 

Is it all about chocolate bunnies, baked hams, and sugar coated techno-color marshmallow shaped chicks? 

Or is it about gathering with family to eat a large meal? 

Or just sitting in the sunshine watching kids search for Easter eggs?

My family celebrated Easter as a child, even though I was born and raised a Buddhist, I still got to participate in the Easter egg hunts, dying of the Easter eggs, and of course those grossly colored marshmallow shaped chicks called Peeps. That for whatever reason were my favorite.


Easter was also a time when we gathered at my grandparents with my aunts and uncles and cousins. It was a simple time for me. Lots of chocolate, lots of hugs, and even more sugar than our parents knew how to keep us away from!
 
Our meals always included some type of potluck theme. Everyone would pitch in, but my grandma usually made the juicy ham. I remember one year making Popovers with my mom to bring to the dinner. She must have found the recipe in some magazine and it seemed easy enough to her.

Being the interested mini-chef that I was, I volunteered to help and what ensued was nothing short of hilarity. I remember the first batch fell. It was my fault because I kept opening the oven door. Note: Don't do that.

Ruined, we moved on to the second batch which my mom let me measure out. I must have done something horribly wrong with the measuring because the batter was thick and the Popovers never really 'popped'. They looked more like hockey pucks after baking.

Determined, we tried for a third and final time. Thank Goddess my mother was so patient. And the third time was a charm. They turned out light, fluffy, and puffed up with air.

The keys to great Popovers that we learned the hard way are:

• Beat the batter just enough, but don't over do it,
• Let the oven come to temperature with the muffin tin (or tins) in the oven to heat them too (just be careful removing them from the oven to avoid burning yourself),
• Only fill the muffin tins half full (this leaves room for the 'popping'). 
• And last but not least, DO NOT open the oven door until the timer goes off!

That Easter I remember there not being a Popover left after dinner. They are the perfect light and fluffy compliment to a juicy ham dinner. A great and easy side to bring to your Easter pot luck! Just follow our keys to success!

If you're doing a low key Easter this year or just looking for something easy to serve your family the day before Easter, these Popovers also go great with the Creamy Tomato Bisque (for the recipe click HERE). Nothing like a warm bowl of soup with a warm Popover!
 
Now, on with the recipe! 

I hope you all have a sugar-filled, chocolate coated Easter!

Simple Popovers

3 Tbsp. Smart Balance Butter; melted
1 1/2 Cups All Purpose Flour
1 1/2 Cups 1% Milk
4 Large Eggs
1/2 tsp. Salt

1. Preheat oven to 400 degrees and place a clean muffin tin into the oven to allow it to heat as well. This will help give your popovers extra fluff and airiness.

2. In a large bowl whisk together the butter, flour, milk, eggs, and salt. Don't over mix, you just want the batter to be thin and smooth. It slightly resembles a pancake batter, only just a little bit thinner.

3. Remove muffin tin from the oven carefully and pour the batter into the muffin cups until they are half full. I got a little over zealous with mine, but they still worked. 
 
4. Bake until puffed and golden brown, 30-35 minutes. Don't even think about opening the oven door before 30 minutes to check! The popovers with collapse! Serve immediately! 
 
Servings: 12

Nutritional Skinny:

98 calories / 3.2 g fat / 13 g carbohydrates / .25 g fiber / 5 g protein

Mental Health Benefit: These popovers only have five ingredients! Would could be better for your mental health than that! I know I'm always searching for easy things to make and bring to friend's houses when we're asked over for dinner or lunch. These are perfect because I almost guarantee that you already have all the ingredients on hand. These are great served with a brunch slathered with Homemade Apple Butter (for the recipe click HERE) or you can add cheese, chives, and crispy cooked bacon to the batter for a savory treat! 

Happy Easter Y'All!

Creamy Cauliflower and Potato Cheese Soup

We're still having some chilly weather so I'm enjoying excuses to throw easy soups into the crock pot while I still can. 

I love the crock pot. I really do. 
It doesn't ask much of me, I can over load it and it still provides me with a delicious hot and soothing soup no matter what. And it doesn't ever complain.

And neither will your family when you serve them this Creamy Cauliflower and Potato Cheese Soup. Loaded with fresh cauliflower and potatoes makes this super comforting and the cream and cheese make it creamy and mouth watering. 
 
I made this for my honey's parents when they came to visit and we ate this after they first arrived and had been on the road for four hours. They each ate two bowls exclaiming how great it was. They loved it so much that his mother even offered to clean up after dinner. 

Okay, so that had more to do with my huge belly full of baby, but whatevs.

The added bonus is that this literally took me about 20 minutes to throw together into the crock pot and then I went about my business cleaning the house and getting ready for company. Six hours later this Creamy Cauliflower and Potato Cheese Soup was ready to eat after adding a little cheese and scooping into large bowls. 

Delicious simplicity.

My favorite kind of dinner.

I served it with Cheesy Bread Sticks that I made by simply stuffing shredded cheese in Pillsbury bread sticks rolling it up with some oregano and garlic salt and baking. Slice the bread and dinner was ready. 

But somehow it felt like I cared enough to make something home made for these guests that traveled to see us. 
And I do care. Dinner doesn't have to be complicated, but it does have to be filled with love, which this Creamy Cauliflower and Potato Cheese Soup is loaded with.

So, on with the recipe!

Creamy Cauliflower and Potato Cheese Soup

1 Tbsp. Olive Oil
1 Medium Onion; Chopped
3 Cloves Garlic; Minced
1 Cup Celery; Minced
4 Cups Cauliflower; Chopped (about 1 head of cauliflower)
1 Large Potato; Washed and Diced
1/2 tsp. Salt
1/2 tsp. Black Pepper
4 Cups Fat Free low Sodium Chicken or Vegetable Stock
1 (12 Fl Oz) Can Low Fat Evaporated Milk
1 Cup Shredded Cheddar Cheese
1/4 Cup Green Onion; Diced

1. In a large skillet heat the olive oil, then add the onion, garlic, and celery. Saute until onions become translucent and fragrant, about 3-6 minutes.
2. Transfer to a large crock pot and add the chopped cauliflower and potato. 
3. Stir to combine, then add the salt and pepper followed by the stock and evaporated milk. Stir to combine and cook on low for 6-7 hours.

3. After the 6 or 7 hours, pierce a potato with a fork to ensure tenderness. Place half of the soup in a blender and pulse until smooth. Add the blended soup back into the crock pot and stir. This will add more creamy texture and retain some of the chunks of potato and cauliflower as well. (You can skip this if you want it chunky or blend the whole thing if you want it smooth. 
 
4. Add the cheddar cheese and stir and allow to cook for another 15 minutes in order to melt the cheese. Then spoon into large bowls and serve topped with extra cheddar cheese and sliced green onions! Delish!

Servings: 8


Nutritional Skinny:

147 calories / 5 g fat / 20 g carbohydrates / 3.1 g fiber / 10.4 g protein


Mental Health Benefit: This is a great recipe for a busy weekday or hectic weekend filled with activities and to dos. Plus it's loaded with fiber and protein and not so loaded with fat. And using lots of cauliflower instead of lots of potatoes saves lots of carbohydrates and adds lots of soluble fiber. This meal couldn't be any better for your heart or your mind. Dig in!

Skillet Roasted Lemon Chicken with Potatoes

I found this recipe for Skillet Roasted Lemon Chicken and Potatoes in one of my Taste of Home magazines one Sunday afternoon and immediately put it on the top of my pile of recipes to try.

I actually only made two adjustments just because I didn't have all of the necessary ingredients on hand.  So a made a few minor swaps that worked.

And amazingly, it turned out just as delicious as it sounds. I mean really, you HAVE to try this. Plus, the bonus is it's compiled on one cast iron skillet and into the oven it goes and out comes this gorgeous skillet filled with lemon and garlic infused chicken topped with roasted rosemary potatoes and crispy skinned and succulent tomatoes. 
One skillet and about an hour of prep and cooking and dinner is on the table ready to go. Not to mention mouth-watering aromas are floating about your house for those 45 minutes getting your family salivating in preparation for the amazing meal ahead.


And that's it. Dinner is done and done. Perfect recipe for busy families, which as I know is pretty much all of us!

It has been promoted to one of our favorite easy week night meals in record time.

While we were eating, my honey made several comments such as, "Nice job honey, this chicken is really good." And he doesn't usually talk while he eats so this is something special. Nor does he usually comment on the food unless he as a suggestion for improvement. He's sort of my advocate and adversary in the kitchen.
But no constructive comments for this meal. I served it with fresh warmed corn muffins and it was the perfect sweet soft bite to accompany the Skillet Roasted Lemon Chicken with Potatoes. 
Now all we need is someone else to come do the dishes and it would be a perfect evening!

Okay, on with the recipe!

Skillet Roasted Lemon Chicken with Potatoes 
1 tbsp. Olive Oil, Divided
2-3 Lemons, Thinly Sliced
4 Garlic Cloves, Minced and Divided
1 tsp. Lemon Juice
1/2 tsp. Salt; Divided
1 4/ tsp. Pepper; Divided
4 Boneless Skinless Chicken Breasts; 8 Ounces Each
1 Pound Red Potatoes; Cubed and Washed
1 Large Tomato (or a bunch of cherry tomatoes); Chopped
1/4 tsp. Fresh Rosemary; Minced 

1. Add about half of the olive oil to the cast iron skillet and preheat the oven to 450 degrees.
2. Slice the lemons into thin rounds and place them on the bottom of the cast iron skillet making a thin layer of lemons.
3. In a large bowl, place the chicken breasts and add the garlic, lemon juice,and half the salt and pepper to the bowl. Toss the chicken breasts to coat them with the seasonings. Then place them on top of the sliced lemons in the cast iron skillet.
4. In a separate bowl, add the chopped red potatoes, minced rosemary, tomato, and the remaining salt and pepper. Toss to saturate the potatoes with the seasonings and then layer them evenly over the chicken breasts in the cast iron skillet.
 
5. Bake in the oven for 45-60 minutes, checking after 45 to see if the potatoes are tender to the touch. Meaning they pierce easily with a fork. If not leave in for another 10 minutes and continue checking every 10-15 minutes. Climate, oven, and altitude will determine how long this takes.
 
6. Then remove from oven carefully (the skillet is HOT) and scoop onto large plates with a corn muffin and enjoy this simple rustic meal.

Servings: 4 Main Courses

Nutritional Skinny:

400 Calories / 8.7 g fat / 25 g carbohydrates / 3.3 g fiber / 50 g protein

Mental Health Tid Bit: This dinner is not only easy and super delicious, it's also great for the whole family. It's loaded with lean protein great for growing bodies as well as mature bodies to keep our engines running throughout the day. And it also is low in fat and has a significant amount of fiber. This is a meal you can feel good about throwing in a skillet and serving to your family. Not to mention the great healing qualities of licopene and it's cancer fighting agents from the tomatoes. It's a show stopper and a health bounty for sure!

Mung Bean Dal Soup and Garlic Whole Wheat Naan

This blog post of delicious Garlic Whole Wheat Naan and Mung Bean Dal Soup was inspired by a book I just finished. 

Does something you've read ever inspire you? Maybe it's a book that inspires you to try out a new hair style, a new parenting direction, or a new flirting technique?

These are my favorite kind of books... the ones that make you go... "Hummm?... I wonder... "

This time I wondered if I could recreate the tastes of Egypt. And the answer is a resounding "Yes!"

The book I just finished is Red Goddess Rising written by Halle Eavelyn. It's a fantastic read outlining her travels through Egypt. And make no mistake, she hasn't just been to Egypt once, she actually runs a spiritual travel tour group that takes people to Egypt to show them the most ancient and sacred sites. 

So, when I say this is a spiritual guide to Egypt through Halle's eyes, you can assume that her eyes have seen almost everything there is in Egyptian travel. The book takes you through the most famous Egyptian markets to buy classic keepsakes, then to the tombs of King Tut to meditate and chant, and the most famous Egyptian museum and St. Catherine's library as only a few travelers and tourists get to see.

The best thing, in my humble opinion, is that if you want to go and experience what she talks about in the book, all you have to do is visit her website and book a trip and she'll take you! It's amazing and worth every penny. And Egypt isn't the only place she'll take you. Spirit Quest World goes to Bali and China just to name a few others.

I didn't get to travel with Halle on my trip to Egypt, but I was blessed enough to meet her on my plane ride home as the fates arranged for her to stay a few extra days after her tour and sat her right behind me on our flight from Cairo to New York. 

Halle's book is dazzling and my favorite parts are the ones where she describes the huge piles of soft bread puffs (called Naan) and the saffron laced rice, slow cooked stew with curry and cinnamon, and the amazingly tender meats.

The taste of the soft bread puffs we call Naan (or Indian fry bread) and the warm soothing flavors of cumin, curry, and saffron are unparallelled and deliciously soothing as is Red Goddess Rising.

To recreate these flavors all of the spices you will need are in your local grocery store. Including the Garam Masala (found in the spice aisle). 

Plus this Mung Bean Dal Soup is a crock pot recipe making it a cinch. If you can't find Mung Beans you can always substitute some yellow lentils to achieve the same flavor and texture. Not to mention this meal is loaded with health benefits. Check out the Mental Health Benefit section for more information. 

I promise, your house will smell of rich and earthy cumin and curry along with hints of cinnamon and saffron. To these flavors your taste buds will bow. But I beg you, please use the soft puffs of Whole Wheat Garlic Naan to soak up every last drop of the flavorful Mung Bean Dal soup.


If you have a great book that inspired you, please leave a comment! I'd love to find another great read!

Now... on with the recipe!

Dal Soup with Mung Beans

1 Tbsp. Olive Oil

1 Large Onion; Chopped
3 tbsp. Minced Garlic

1 Cup Carrots; Chopped

1 Cup Celery; Chopped
1/4 Cup Fresh Ginger; Minced

3 tbsp. Garam Masala

2 tsp. Curry Powder

6 Cups Fat Free Low Sodium Chicken Broth

2 Cup Dried Green Mung Beans

1/2 tsp. Salt and Black Pepper

1. Saute oil, onion, garlic, pepper, carrots, and celery over medium heat until all are softened. About 5-7 minutes. Stir in the ginger, garam masala, and curry powder and cook for an additional 1-2 minutes or until aromas saturate the vegetables.

2. Transfer the sauteed vegetables to a large crock pot and add the chicken broth, and mung beans, and the salt and pepper.

3. Stir everything together and set the crock pot to low and cook for  6-8 hours. The beans will be softened and the soup will have thickened slightly.

4. Serve in large bowls with plenty of Naan for dipping!

Servings: 8


Nutritional Skinny:

215 calories / 2.4 g fat / 36 g carbohydrates / 9.3 g fiber / 14 g protein

Garlic Whole Wheat Naan

1 (.25 ounce) Package Active Dry Yeast

1 3/4 Cup Warm Water

1/4 Cup White Sugar

3 Tablespoons Skim Milk

1 Large Egg, Beaten

2 teaspoons Salt

3 Cups Whole Wheat Flour
1 1/2 Cup All Purpose Flour

1 tbsp. Minced Garlic

1 tbsp. Curry Powder

1 tbsp. Cumin

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. 

2. Stir in sugar, milk, egg, salt, and flour. This will make a soft dough. Mix until all ingredients are incorporated and flour is absorbed to create a thick dough.

3. Knead for 6 to 8 minutes on a lightly floured surface, or until the dough is smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

4. Punch down dough, and knead in garlic, curry, and cumin.

5. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

6. At this point you have a choice. If you like soft dough puffs you can throw them in a 350 degree oven and bake them for 30 minutes. Or you can preheat a large saute pan or stove top grill with olive oil cooking spray. Take each ball of dough and roll out until about 1 inch thick. Place dough in saute pan nor on grill and cook for 1 to 2 minutes on a side, or until puffy and lightly browned. Turn over and repeat cooking for 1 to 2 minutes. Remove from pan/grill and sprinkle with sea salt and place in a warm oven, and continue the process until all the naan has been prepared.

7. Serve immediately Mung Bean Dal or use to scoop up a bite of Homemade Garlic Hummus.

Servings: 12 pieces of naan


Nutritional Skinny (per piece):

200 calories /1.7 g fat / 43 g carbohydrates / 4.4 g fiber / 8 g protein

Mental Health Benefit: I could go on and on about how great this meal is for you, but I'll give you the short break down instead. The Dal is loaded with lean vegetable based protein from the mung beans and both the Dal and the naan is loaded with fiber. If you have a bowl of dal with one piece of naan we are talking a whopping 14 grams of fiber! Now that's something to feel good about. Not to mention how good the spices are for your immunity, digestion, and peace of mind. Please make this immediately... please.