{CC#14}Indian-Style Okra with Potatoes

One last recipe from my cookbook choice for Cookbook Countdown for February – Eat to Beat High Blood Pressure.

If you have read my past posts you know how much I love Asian and Indian cuisine.  I guess they are my favorites over all.  Sure, I like Italian and American and Mexican but the flavors of the “Orient” just draw me in.

You also know I am on the Whole 30 Program so finding recipes that are compliant are not easy.  But many are easy to adapt.  Like this Veggie dish.

Lots of wonderful spices mixed and sauteed with some fresh okra and potatoes. Tumeric, coriander, cumin, cilantro.  All blended together to soak into the potatoes and come out with lots of flavor.  {I have to say the flavors weren’t as strong as I would have liked but it was still good.}  And it was fairly easy.  16 minutes of prep and 40 minutes of cooking.    

To make this compliant I left out the raisins and used coconut oil rather than canola or sunflower.  Everything else was good to go.

I found the recipe HERE!

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{CC#14} Mushroom and Herb Omelet

Wednesday I started the Whole30 Program.  My triglycerides were through the roof and I knew I had to do something.  I mentioned it to my friend Kayte and she decided to do it with me.  Then I mentioned it to another friend, Leslie, and she joined in, too.  With the three of us not living anywhere near each other we are not really together but we can keep each other motivated and on the right track.

I didn’t want to not do at least two more recipes from my current cook book for Cookbook Countdown so I am finding recipes that are, or can be, Whole30 compliant.  Like this breakfast.

Two Three eggs mixed with 1 tsp chervil curly parsley, 1 tsp tarragon, 1 tsp chives, all fresh and chopped. Dash in a little water.  Don’t over beat the eggs.

Make your omelet as you usually would and wrap it around about 1/4 cup – 1/2 cup sliced mushrooms and 1 chopped clove garlic that have been sauteed in about 1/tsp or so of coconut oil. Breakfast is done!

Using the coconut oil instead of butter makes this dish Whole30 compliant. Everything else is already there.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{CC#14}Multi-Grain Waffles

Every Sunday after church I fix The Man waffles.  It has become our habit.  I don’t eat them because He likes them swimming in syrup and just plain with nothing inside. What about blueberries?  Pecans?.  Cinnamon?  Nope, not for him!

This past Sunday while he was enjoying his waffles I fixed some just for me!!

A nice multi-grain waffle filled with whole wheat flour, buckwheat flour, and ground flax cooked 10-grain cereal.  I would have used the flax seeds but mine were old and I tossed them.  Since the 10-grain has lots of other grains I figured it would be okay.  Just as healthy.

I did like these.  They were filling and nicely textured.  Instead of the apple-raspberry sauce I used some not-too-sweet Wild Huckleberry Syrup a friend brought from Montana.  It is only huckleberries so no added sugar.

The recipe is from Eat to Beat High Blood Pressure page 25.

You can find the recipe HERE. Or HERE.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{CC#14}Chicken with Sauteed Onions

Another tasty recipe from Eat to Beat High Blood Pressure.  I am finding so many good recipes from this book.  Healthy and tasty.

Sauteed Chicken with Caramelized Onions

The onions are cut into wedges and then caramelized in margarine olive oil a little sugar and salt and pepper. This takes a while – longer than the 8 minutes mentioned in the recipe.  The onions come out sweet and soft and brown.  

While the onions are caramelized the skinless, boneless chicken breasts are seasoned and then browned in margarine olive oil until well browned on both sides.  I cooked mine longer than 6 minutes per side so they would be nice and DONE!  

Rosemary and thyme are added to the onions.  Then the chickens are put into the skillet and allowed to cook until the chicken is completely done. I added more than the 1/3 cup chicken broth so I would have ‘sauce’ because I was serving the chicken and noodles over some brown rice/quinoa pasta.

I didn’t use the margarine.  I figured the olive oil was healthier.  There is just something about oleo/margarine that just doesn’t look right.  

We really liked this combination.  The onions and chicken were delicious.  

Without the pasta a serving (1 breast with 1/4 of the onions) was only 240 calories, 19 carbs, and 6 gm fat.  And it had lots of good nutrients to help lower blood pressure: potassium, calcium magnesium, and vitamin C.

The recipe is on page 84.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

 

{CC#14} Cream of Leek/Potato Soup

The Man’s Favorite soup is Potato Soup.  And I make a darn good one.  Not the healthiest in the world, but good.  But I needed a healthier version.  I found this one in my cookbook pick for Cookbook Countdown #14 (February) – Eat to Beat High Blood Pressure. [Simple delicious recipes for a long healthy life] 

This was pretty good.  Not as rich as I usually make, but still good.  No cream cheese.  No bacon.  No carrots.  Just plain onions. leeks, and potatoes.

1 Tbl olive oil
8 ounces leeks, white part only, thickly sliced
2 cans reduced sodium chicken broth {You could use veggie broth}
1 pound potatoes, peeled and diced
salt to taste
1/2 tsp ground white pepper
1/3 cup low-fat sour cream
chopped chives

In a large saucepan heat the oil and add  the onions and leeks and 3/4 cup of the broth.  Cook until soft.

Add in the potatoes and stir well.  Then add about 1/2  of the remaining broth, cover and simmer until potatoes are soft. about 15 – 20 minutes.  Blend this mix using a mixer, blender or immersion blender.

Add the rest of the broth to the pan and add in the potato/onion puree.Simmer 1 – 2 minutes and season with salt and pepper.

Remove from the heat and add in the sour cream. Serve in bowls with chopped chives if desired.

I did the miss the cheese and bacon in this soup but it was healthier and that is what we need right now.

Recipe is from eat to beat high blood pressure page 227.

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).