New Video! Scrumptious Cheesy Appetizer!

Sauteed Goat Brie and luscious Camembert with green onions on top

Sauteed Goat Brie and luscious Camembert with green onions on top

Here’s the link to the new step-by-step video! Sauteed Cheesy Appetizer

I’m excited to announce the next Type2delicious video! My brother Dan Mainzer, a professional photographer/videographer, (Mainzerphotography.com) was here in Santa Cruz last winter and we collaborated on these videos. I’ve posted the first two (please check them out on the type2delicious video channel)–and now here is the third–“Making a Scrumptious Cheesy Appetizer.” This step-by-step video shows you how to make it–it’s easy and so delicious!

This appetizer combines goat Brie, (for those folks like Rick who don’t digest cow’s milk products very well), and a cow’s milk French Camembert sautéed with spring onions–into a creamy, melt in your mouth appetizer that will make you the hit of any party. (I know as I’ve made this for parties with rave results!)

I hope you like it! Please let me know if you have any questions or comments.

Enjoy!

Susan

Hearty Kale and Bean Tuscan Soup

 

Delicious Kale Tuscan Soup with veggies and sausage

Delicious Kale Tuscan Soup!

A hearty and delicious cool weather meal is this kale and white bean soup with added veggies, sausages, wine and lots of flavour.

This soup has become our “go to” soup this winter; it’s very robust, filling, and has lots of other good healthy veggies, besides the kale. We also like sausages in it, but if you’re vegetarian you can omit them, and use vegetable broth instead of chicken.

We eat it with whole grain toast dipped in good olive oil, and complete the meal with a green salad with a vinaigrette dressing. I always eat my salad last, in the European way, as my parents were from Germany. Rick now does the same- somehow it’s very satisfying and you don’t crave desserts (as much). (<*

*If you’re interested in the recipe’s nutritional content, I’ve added a list at the end of the recipe (from a site that analyzes recipes). It seems to be pretty accurate although I think the sodium count is lower than on the list; (it is not totally specific for ingredients such as the sausages).

Tuscan kale and bean soup

INGREDIENTS

  • 2 Tbsp olive oil
  • 2 32 oz. containers broth (I use low sodium chicken broth, but vegetable works fine too)
  • 2-3 sausages sliced (your choice – I use various cooked chicken sausages or mild Italian)
  • 2-3 large carrots, sliced in 1/2 ” rounds
  • 1-2 zucchini chopped in 1/2″ pieces
  • 1 large bunch of kale, leaves stripped and chopped
  • 1 large onion, chopped into medium pieces
  • 1 sweet potato chopped fine
  • 2 cans white beans- (cannelloni, Northern, etc.)- tip: mash about 1/3 of the beans with a large fork before adding to the soup. This thickens it without additional thickener like flour which adds unnecessary carbs.
  • 1/3 cup dry white wine (your choice, I use whatever we have leftover)
  • 2-4 cloves garlic, chopped fine
  • lemon zest to taste
  • 1 or 2 large Bay leaves
  • Salt free seasoning/pepper to taste

TO DO:

1. Preheat large Dutch oven or soup pot. Add olive oil.

2.  Add chopped onion, zucchini, Bay leaves and carrots. Brown and sauté on medium heat approx. 10 minutes, until somewhat tender. Add garlic and sauté 2 more minutes, making sure garlic doesn’t burn.

3. Add sausages, potatoes and beans, then kale and cook another 4-5 minutes until kale is a bit wilted. Add broth, wine and Spices except for lemon zest.

4. Bring to a boil, then cover and turn down heat to a slow simmer.

5. Simmer on low for approx. 30-40 minutes

6. Test for tenderness (carrots and potatoes especially)

7. Add lemon zest and adjust spices and seasonings to taste.

8. Serve with the always delish green salad, and whole grain toast if you like.

Enjoy!

www.type2delicious.com

*

Nutrition Facts
Serving Size 6 (501g)
Per Serving % Daily Value*
Calories 209
Total Fat 4.8g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 322mg 13%
Potassium 475mg 14%
Total Carb 25.6g 9%
Dietary Fiber 6.1g 25%
Sugars 4.2g
Protein 12.8g
Vitamin A 96% · Vitamin C 94%
Calcium 9% · Iron 21%
*Based on a 2,000 calorie diet
Recipe analyzed by 
beautiful fruit salad with oranges, raspberries, kiwi and blueberries

Video #2! Beautiful Fruit Salad with no-sugar Raspberry Sauce

Here’s the link to make beautiful, low carb fruit salad with raspberry sauce– follow the step-by-step video!Make this beautiful fruit salad!

Follow the video link to make beautiful fruit salad with a no-sugar, low carb raspberry sauce. I’ve made this with all kinds of fruit–and it’s always been a big hit at my dinner parties or when I’ve brought it to others. One thing that makes it look so beautiful is to make sure that you add a variety of colors, using fruits such as kiwi, for green, peaches/nectarines in summer for orange/yellow, oranges/tangerines for the same in winter, blueberries and raspberries, etc. The raspberry sauce is made with frozen berries, so the season doesn’t matter. It’s so good and a great dessert for those who want a delicious, sweet, yet low carb treat.

My brother Dan Mainzer, a professional photographer/videographer, (Mainzerphotography.com) was here in Santa Cruz last winter, and we collaborated on a series of three recipe videos. Hope you’ve seen the first one, how to roast Delicata Squash, now followed by How to Create a Fruit Salad with No-Sugar Raspberry Sauce, and coming soon, a Making a Scrumptious Cheesy Appetizer.

I hope you like them! Please let me know if you have any questions or comments.

Enjoy!

Susan

Arugula and Fresh Fig Salad with Goat Cheese

Arugula and Fresh Fig Salad topped with Crumbled Goat Cheese

Arugula and Fresh Fig Salad

 

If you’re looking for a fresh tasting salad to accompany rich holiday dishes, this is a good choice. The combination of tangy arugula with the sweetness of figs, cucumber freshness and a lemony dressing blends so well together. It’s a tasty, healthy treat rich in fiber and folates *–and very easy to prepare. Topping with crumbled goat cheese adds additional richness and a creamy mouth feel to finish it off deliciously!

Arugula Salad with Fresh Figs, Cucumber and Goat Cheese

INGREDIENTS (serves 4-6)

  • 1 large bunch or 2 bags of washed arugula (washed and spun in a salad dryer); you can remove some of the stems if you like
  • 2-4 fresh figs, sliced thin (if fresh figs are not available, use tangerine pieces)
  • 1 small/medium cucumber, peeled and sliced thin (depending on how much you like)
  • 1/4–1/3 cup crumbled goat cheese; (Trader Joe’s sells it in a container)
  • Lemon Vinaigrette:
  • 1/3 cup olive or walnut oil (Walnut oil is a delicious choice)
  • juice of 1 lemon
  • Salt-free spice mix (there are several I use–including the 21 Spice Salute from TJ’s–yes, I’m a TJ’s fan)
  • Salt-free lemon pepper to taste

TO DO:

1. Wisk dressing ingredients–let sit for about 1/2 hour to blend–then wisk again just before adding to the salad.

2. Put washed/dried arugula in a large salad bowl and toss with vinaigrette. (Tip: add dressing to salad greens before adding “additions” so that the additions stay on top for serving)

3. Arrange sliced figs/tangerines and cucumber on top of salad.

4. Crumble goat cheese on top and sprinkle with lemon pepper to taste.

(http://www.nutrition-and-you.com/arugula.html)

Enjoy! www.type2delicious.com

The First Video! How to Roast Delicata Squash

Here’s the link to the first step-by-step video!Type2delicious video!

I’m excited to announce the first Type2delicious video! My brother Dan Mainzer, a professional photographer/videographer, (Mainzerphotography.com) was here in Santa Cruz last winter, and we collaborated on a series of three recipe videos. This first one, how to roast Delicata Squash, will be followed by How to Create a Fruit Salad with No-Sugar Raspberry Sauce, and a Making a Scrumptious Cheesy Appetizer.

I hope you like them! Please let me know if you have any questions or comments.

Enjoy!

Susan

SHAKSHUKA–Middle Eastern Brunch Delight

dish of poached eggs on top of chopped vegetables and tomatoes

Delicious Middle Eastern
egg-veggie brunch dish

Shakshuka--final with poached eggs on top of veggies/tomatoes

Shakshuka–final with poached eggs on top of veggies/tomatoes

I want to share a new breakfast/brunch discovery–Shakshuka. This is a wonderful skillet dish that originates from the Middle East; I’ve been told it’s a staple in Israel; (not sure what other countries). It’s very delicious and is easy to customize and prepare. You can change out the spices and throw in whatever vegetables you have on hand. For my version I used chopped red pepper, onions, mushrooms, carrots, garlic, and jalapeño peppers (diced) and plum tomatoes.

We had it for brunch recently and were knocked out by the combination of sweet tomato flavor, vegetables, spicy undertones of the jalpeno (but not too spicy) and the creamy, rich eggs. It’s now one of our favorites.

This is a great dish to serve company or enjoy with your family when you have a leisurely weekend brunch. I suggest you serve with crusty whole grain toast to mop up the delicious sauce!

I’ve been out of town and apologize for not posting for a few weeks. Fall is in the air; next I’ll post a hearty fall vegetable stew–my version of Ratatouille. Please follow–stay tuned!

Shakshuka

INGREDIENTS (serves 2-3)

  • 4-6 large eggs (for 2 eggs per serving)
  • 2 Tbsp Olive oil
  • 1 large onion, chopped into 1/2″ pieces (1 Cup)
  • 1 large red pepper, seeded and chopped
  • 1/2-1 cup chopped mushrooms (I use Cremini)
  • 1 cup carrots; chopped into 1/2″ pieces
  • 1 small can diced Jalapeño peppers (more if you like it spicier–or add tabasco)
  • 2-4 cloves garlic, chopped fine
  • 1 tsp. ground cumin
  • 1 tsp. sweet or smoky paprika
  • 1 tsp. ground tumeric
  • 1 28 oz. can of diced plum tomatoes, including the juice
  • no salt seasoning or 1/2 tsp. salt depending on your situation; ground black pepper
  • Feta or Goat Gouda, depending on your tolerance (Rick only eats goat cheeses, so we use that)
  • optional: Cilantro and/or oregano for garnish

TO DO:

1. Heat the oil in a large deep skillet (I use an AllClad pan)

2. Add onion, sweet pepper, mushrooms, carrots, garlic, jalapeños, spices, seasonings. Saute until tender, but not browned–about 10 minutes.

3. Stir in tomatoes and juice. Bring to a boil, then reduce heat to simmer about 10-12 minutes, uncovered; stir occasionally.

4. Crack each egg individually into a small bowl, and and carefully add, one at a time, on top of the vegetable mixture.

5. Cover, reduce heat and cook 5-8 minutes, until the whites are set and yolks are firm but still soft.

6. Serve with grated or crumbled cheese, oregano and/or cilantro.

That’s it! Pretty easy and delicious- a feast for the eyes and…!

Enjoy! www.type2delicious.com