Saturday, January 12, 2013

Crazypotato98’s Homemade Caldo De Pollo (Chicken Soup)

The nutrition facts for this simple and healing soup were made at Calorie Count!

Homemade Caldo De Pollo (Chicken Soup)


1000 grams chicken breast, bone in
579 grams sweet potato, chopped
466 g red cabbage, chopped
169 g shredded carrot
8 c water
4 cubes Knorr chicken bouillon


First boil chicken in bouillon cubes and water until skin is loosened.

Remove the skin, return the chicken to the pot and continue to simmering.

Add vegetables and let simmer at least another half hour or an hour.

Remove bone and gristle from chicken, slice the meat and return to the pot.

Return to a simmer and serve.

Thursday, January 10, 2013

Mbar658944084's Chicken with Egg and Lemon Soup

Members of Calorie Count - the best FREE on line place to count your calories - may use the handy nutrition facts to log the calories for this delicious one pot meal of chicken, veggies, and soup!

Chicken with Egg and Lemon Soup


1 whole chicken (remove skin to make it low fat)
2 T olive oil
6 whole peeled carrots
4 whole peeled medium potatoes
2 whole medium peeled onions
2 litre chicken stock
2 lemons juiced
3 egg whites
1 tablespoon olive oil
1 t fresh oregano or dried alternative
pepper to taste


Brown chicken in soup pot in olive oil. Add the chicken, veggies and the stock. Gently simmer until the chicken and veggies are fully cooked.

Remove the chicken and dejoint. Set on a serving platter.

Remove vegetables and place on serving platter with the chicken - cover with foil to keep warm.

Beat egg whites to soft peaks.

Mix a little of the hot stock into the egg whites, folding it in gently. Add more chicken stock till the egg whites are heated enough to be mixed back into the soup without curdling.

Add the lemon juice, oregano, and pepper.

Serve the soup in a separate bowl, vegetables and chicken on the side.

Bon appetit!

Carolyn's Cauliflower Cheddar Dill Coriander Soup

Easy enough to prepare after a day of work. The nutrition facts were prepared at Calorie Count!

Cauliflower Cheddar Dill Coriander Soup


2 tbsp butter
1 chopped onion
2 tbsp dry sherry (or white wine but that's not as tasty)
1 med head of cauliflower cut into bite-size pieces
2 cups veg or chicken stock
salt and pepper to taste
1 tsp coriander
1/2 cup shredded cheddar cheese
3/4 cup milk

Garnishes (not included in the nutrition facts):

chopped chives, dill, parsley, shredded cheddar cheese


Melt butter over med-high heat. Cook onion until soft but not brown (5 min.).

Add sherry and cauliflower. Cook 1 minute, add salt and pepper (to taste), and coriander.

Bring to rolling boil, then simmer until cauliflower is very tender (about 15 min.)

While still hot place all in blender with the cheddar and half the milk and puree until very smooth.  Or use an immersion blender.

Transfer back to pot to reheat and thin as needed with milk.

Pour into bowls and garnish with the chopped herbs and cheese.

Wednesday, January 9, 2013

Crazypotato98’s Meatball Soup

Delicious and easy to make. The nutrition facts for this great soup were made at Calorie Count. Use this Converter Tool to translate the g's into ounces.

Crazypotato98’s Meatball Soup


(Makes 8 servings)

0.64 kg  {ground sirloin}
1/2 cup {Italian style bread crumbs}
4 oz chorizo
3 tbsp cilantro, minced
1  egg
2  carrots, peeled and chopped
3 cloves garlic
1/2 cup onion, chopped
9 cups water
47 1/5 g {4 large cubes Knorr chicken bouillon}
85 g {4 slices hickory smoked ham, boneless}
1/2 cup skim milk
108 g {3 bunches collard greens}


Combine ground sirloin, chorizo, bread crumbs, egg, 1 clove minced garlic, 1/4 cup onion, and cilantro. Do not overmix.

Form meatballs about 1 tbsp size or larger and fry over low heat in a large, heavy skillet until browned on all sides.

In a large pot, combine remaining ingredients and bring to a boil. Reduce heat; simmer until carrots are tender. Add meatballs and simmer for 10 minutes more.


Tuesday, January 8, 2013

Yogurt Biscuits

Two ingredients and just a few minutes for fast to the table biscuits! The nutrition facts were prepared at Calorie Count!

Yogurt Biscuits


2 cups (scant) All-purpose biscuit mix
8 oz plain yogurt (fully-fatted works best)


Preheat oven to 425 F.

Very lightly spoon the mix into the measuring cup before adding to the bowl. Stir in the yogurt until just mixed.

Spray a baking sheet with non-stick spray.

Spoon the mixture in large dollops onto the sheet. Bake for about 7-8 minutes or until lightly browned.


use blueberry yogurt!


Sunday, January 6, 2013

Vegetable Oil Biscuits

If you are reading labels to avoid shortening and all partially hydrogenated foods, these are the homemade biscuits for you! The nutrition facts were analyzed by Calorie Count!

No Shortening Biscuits


2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1/3 cup vegetable oil
2/3 cup milk, 2%
A little melted butter


Preheat the oven to 450 F.

Spray non-stick spray on a baking sheet.

In one bowl, stir together the flour, baking powder, sugar and salt.

In a second bowl, or in one of those nice 2 cup Pyrex measuring cups, stir together the oil and milk.

Use a fork and quickly stir the wet ingredients into the dry ingredients. Count your stirs. Do not go past 20 or stir until the ingredients are only just mixed. Over mixing toughens the biscuit nor will they rise so prettily.

Drop by large spoonfuls onto the prepared baking sheet. Leave them lumpy or flatten slightly with your flour dusted fingers. Brush with melted butter and bake for about 10 minutes or until they are lightly browned.

Devour immediately, perhaps with a bit of honey…

Saturday, January 5, 2013

Crazypotato98’s Bean and Veggie Chili

Easy, delicious, and very nutritious!

Nutrition facts for eight large servings were designed at Calorie Count!

Crazypotato98’s Bean and Veggie Chili


2 tablespoon pure olive oil
1 medium onion chopped
1/2 sweet red pepper, chopped
2 chili peppers, chopped - your choice of variety, hot or mild
1 cup zucchini, shredded
½ cup carrot, shredded
8 oz mushrooms, finely chopped – your choice of type
2 teaspoon garlic, minced
1 pound ground beef, lean
2 T chili powder blend – your favorite brand
2 teaspoons ground cumin
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1/4 cup cilantro or parsley (or both), rinsed and chopped
3 (15 oz) cans of your favorite beans, rinsed and drained – good choices: pinto, cannellini, great northern, and black beans – but any type will be just fine.
3 cups vegetable stock, low salt


Heat oil over medium heat in large saucepan and add onion, red pepper, chilis and sauté for about 5 minutes. Stir in the shredded carrot and zucchini, sauté for another three minutes,

Add turkey, cumin and chili powder, cook, stirring til incorporated over med-high heat til turkey is browned.

Add the mushrooms and sauté until the mushrooms are soft and have given up their liquid. If you used a type that holds a great deal of liquid, just reduce the stock a bit later. Don’t drain that lovely vitamin rich mushroom juice!

Stir in the flour and then the tomato paste.

Add cilantro, beans, and enough stock to get the consistency you prefer. 

Simmer 20 minutes or so, taste, and adjust the seasonings. 


Like it hotter? Add Tabasco or use hot chilis.

Like it mild? Reduce the chili powder to 1 tablespoon and add more if needed when you adjust the seasonings.

Other seasonings you may like in this: basil, smoky paprika, black pepper, and white pepper

Used to salt? Wait til it's cooked and decide how much to add, better still - get used to food without the salt! After a while you will not miss it.

Love beans? Add more! 

Friday, January 4, 2013

Crazypotato98's Ensalada de Nopales (Cactus Salad)

Crazypotato has been at it again with lovely cactus (nopales). Enjoy this delicious salad that she created after tasting a similar one in her local vegetarian restaurant!

The nutrition facts were created at Calorie Count!

Ensalada de Nopales (Cactus Salad)


6 cups nopales
2 tomatoes, seeded, chopped
1/8 cup cilantro, chopped
2 tsp salt
5 tbsp lime juice
1/4 cup onion, chopped
1/8 tsp oregano


Boil nopales for 5 minutes or so. You may add a bit of garlic and onion to the water during boiling so as to give the nopales more flavor. You may also add salt to taste.

Remove nopales from heat; add a pinch of baking soda until all the cactus slime disappears. The soda will cause the water to fizz and bubble as it reacts with the acidic cactus slime. Rinse nopales and allow to cool enough to handle.

In a large bowl, combine cooked nopales with tomatoes, cilantro, onion, salt, and oregano. If possible, use fresh limes to squeeze the juice over the salad.

Refrigerate for 30 minutes. Serve cold with crackers.