Losing weight means watching calorie intake and exercising daily – in moderation. Here is a recipe – boring but pretty good. I can take it for about three days and then I am done! Enjoy!
Cabbage Fat-Burning Soup
- 5 carrots, chopped
- 3 onions, chopped
- 2 (16 ounce) cans whole peeled tomatoes, with liquid
- 1 large head cabbage, chopped
- 1 (1 ounce) envelope dry onion soup mix
- 1 (15 ounce) can cut green beans, drained
- 2 quarts tomato juice
- 2 green bell peppers, diced
- 10 stalks celery, chopped
- 1 (14 ounce) can beef broth ( you can use vegetable broth if you prefer to make this vegan, or chicken broth if you prefer the taste to beef broth)
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.
Additions and Tips:
- I do add grated parmesan cheese ( it is pretty low calorie if you use only 4 tbsp) which makes it tastier. Remember to NEVER buy the grated canned stuff in the market – but buy it whole and grate it yourself. There have been rumors ( not sure if true but why take the chance?) of the canned grated stuff containing saw dust! YUCK! We prefer to grow what we can and use real food as opposed to processed food – sometimes with cheese ( since we make our own) I try to find cheese that has been made in a wholesome way – aging it but not processing it.
- I also add semi hard boiled eggs – ( peeled of course) and that adds protein and is truly delicious!
Posted in Blog, Cheese, Little farm products, Recipes, Recipes to Make with Children, Slow Cooker, Soups, Vegetables, Vegetarian Mains
Tagged beef broth, bell peppers, Cabbage, Cabbage fat burning soup, calories, carrots, dry onion soup, exercise, green beans, onions, peppers, tomatoes
I think our nine year old grandson loved his cakes — what do you think?
And here is the Darth Vader cake – with the little spears in it!
And the Storm Trouper from Star Wars – with Darth Vader Candles
Putting on the frosting was the real challenge here – and very very time consuming. But worth every moment for that little boy who along with his brothers, own my heart!
Posted in Blog, Desserts, Family, Little farm products, Raising Children, Recipes, Recipes to Make with Children
Tagged birthday, brothers, cake, family, fun, Grandma, grandparents, grandsons, happiness, parties, togetherness
We had a wonderful holiday with our family. Here are some pictures of the children of the family ( grandsons and grandnieces and grand nephews in the USA) without the family in other countries unfortunately. But we sent photos and that helps ( not the same!) And some of the adults and grandparents of the family. How blessed we are!
A very special time to be sure. How were your holidays?
And here a wonderful recipe for
Tomato Cucumber and Onion salad
4 large tomatoes
- 2 English cucumbers
- Half red onion
- 1/4 cup of olive oil
- 1/8 cup of rice vinegar ( or more to taste)
- Salt and Pepper to taste
Chop all the vegetables quite small
- Mix the oil vinegar salt and pepper
- Mix the dressing with the salad and put in the fridge for all the tastes to blend for half a day.
- Serve with fish – delicious!
Posted in Blog, Family, Gluten Free, Little farm products, Raising Children, Recipes to Make with Children, Salad, Vegetables, Vegetarian Mains
Tagged chopped salad, Cucumber, family, family at home, grand nephews, grand nieces, grandchildren, happiness, Israeli salad, Little farm, olive oil, onion, red onion, rice wine vinegar, tomatoes
I am so honored to be appointed to a new Board – Vanir Construction Management, a global company. And recently I was also delighted to give a keynote at an event titled “The Chief Lawyer and Corporate Board” – speaking about the role of General Counsel as strategic advisor to a board of directors as well as how well women play that role. I also mentioned that when there are 3 or more women on a board, gender becomes a non issue (rather than when there is only one woman or two).
And now for the new recipe – Asparagus Soup – truly divine! Enjoy!
Fresh Asparagus Soup
- 1 pound fresh asparagus
- 3/4 cup chopped onion
- 1/2 cup vegetable broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 1/4 cups vegetable broth
- 1 cup 2% milk
- 1/2 cup yogurt
- 1 teaspoon lemon juice
- 1/4 cup grated Parmesan cheese
- Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
- Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese – here it is without the cheese!
Posted in Blog, Cheese, Recipes, Recipes to Make with Children, Soups
Tagged butter, cooking with kids, family winter soups, Fresh Asparagus Soup, Grandma, Milk, onions, Parmesan Cheese, recipes, Recipes to make with children, summer soups, yogurt
We love minestrone – but this one was the best ever as we cooked it in the slow cooker. Enjoy!
Crock Pot/Slow Cooker Minestrone Soup ( Low in Calories too – about 200 calories for 2 cups)
- 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
- 32 oz container reduced sodium chicken or vegetable broth
- 2 tsp olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 1 (28 oz) can diced tomatoes
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/2 tsp kosher salt and fresh black pepper
- 1 medium 8 oz zucchini, diced
- 2 cups chopped fresh (or frozen defrosted) spinach
- parmesan cheese for garnish (optional – leave out to be vegan)
- Puree beans with 1 cup of the broth in a blender.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
- Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, salt and pepper. A
- Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.
- Forty minutes before the soup is done cooking, add zucchini and spinach.
- Cover and cook 30 more minutes.
- Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.
- Ladle 1-1/4 cups soup into 8 bowls and top with extra parmesan cheese if desired if not vegan
Posted in Blog, Cheese, Recipes, Recipes to Make with Children, Slow Cooker, Soups, Vegetables, Vegetarian Mains
Tagged crockpot, healthy, low calorie, minestrone, nutritious, Recipes to make with children, slow cooker, soup, vegetables, vegetarian
We now have 13 Larraine Segil Scholars ( Our LSS Group) and one was just written up in the Chicago Tribune. WAY TO GO PAULETTE!! Congratulations to you – she created the concept for the company, developed the technology and received a patent for it and built a company around it and now has done the same thing and developed another company around new technology she spent 6 years creating. And Paulette has become a truly insightful CEO. We are SO proud of her!
Here is a great recipe for Flour Tortillas. The problem is that you will not be able to stop at one, or two or three….This comes from Chef John on the internet. He has some really terrific recipes.
Chef John’s Flour Tortillas
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup vegetable shortening
- 1/2 cup hot water
- 1/4 cup all-purpose flour for dusting
- Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
- Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
- Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
- Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
- Cut ball of dough into eight equal parts and cover until needed.
- Roll out balls of dough either by hand or with a tortilla press.
- Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.
- Because they’re not loaded with preservatives, these tortillas taste best when freshly made. They’ll stay pliable as long as kept warm. Leftover tortillas may be frozen (let cool thoroughly first.) Rewarm individual cooled or thawed tortillas on a griddle or skillet, or wrap several tortillas in foil or heat in a 350ºF oven until warm and pliable, about 10 minutes.
How I love reading to our grandkids – and they love reading too! Noah needs a ”whole pile of books” before he can go to sleep ( he is four) and Jack ( who is not in the picture below) reads ALL the time – his vocabulary is stunning – Jonah is now getting into reading too and Gabe loves to ask me to read anything and everything to him. So here three of the boys are digging into a really scary book about Zombies and Monsters – their FAVORITE topics!
Tilapia is a very low fat, low calorie fish. When fresh it is truly delightful and even fresh frozen can be good.
We have been raising tilapia for years now – and lately had too many in one hatchery even though they were rather small. They need room to grow so we decided to cull about a dozen and eat them – in a dish like Paella the small size of the fish is not as relevant as when served alone.
Here are the various steps – all managed and prepared by our farm manager Max whose Mexican heritage from Jalisco made a truly delicious dish for our family and his. We were grateful for that since this is labor heavy – lots of skinning, boning and chopping involved!
- Tilapia – boned and skinned – about 2 lbs
- Chicken thighs ( 1) and breasts ( 1) skinned and boned and cut into bite sized pieces
- Shrimp ( fresh) 1 lb peeled and deveined
- 1 leek sliced
- Fresh hulled green peas – 1 cup
- Elephant Garlic 2 cloves sliced thin
- Tomatoes ( 1 lb) skinned by roasting briefly over a flame and skinning, and chopped
- Pepper ( 1 green and 1 red ) chopped
- Rice – 1 cup
- 2 cups of chicken stock ( we had just made chicken soup so we added that strained)
- 1 bay leaf
- Saffron 1/2 tsp
- Olive oil 8 tbsp
- Soak the rice in cold water for half hour then drain
- Chop all ingredients, clean. skin, bone and prepare the Tilapia and place the oil in a large pan
- Heat the oil and break one bay leaf into two and add to the oil
- Saute a few strands of saffron with 1/3 of the garlic and all chicken first until browned slightly
- Add the tilapia and saute with the chicken adding another 1/3 of the garlic.
- Add the shrimp and rest of the garlic and saute on medium heat for a few minutes. DO NOT OVERCOOK
- Take all of it out of the pan and put into a plate on the side.
- Now add to the original pan the soaked rice (drained). Saute for about 5 minutes.
- Add the leeks, and then two cups of chicken stock per cup of rice
- Then add the peppers and tomatoes
- Add a half teaspoon of saffron
- Simmer for 20 minutes until the rice is cooked – remove the two halves of bay leaf
- Add the chicken, fish, shrimp mixture on top -very gently place some of the rice on top of some of the mixture but do not mix -season with salt and pepper
- Add the peas at the last minute and let them cook from the heat of the combination for 10 minutes .
- Cover the pan with cheesecloth to absorb the condensation from the pan cover over the pan, then cover that with the lid.
- Turn off the heat – it will keep warm for about 30 minutes – but try to serve pretty quickly after it is done.
- We squeezed a few drops of meyer lemon over each serving and served it with a side of sliced ripe avocado.
Posted in Blog, Fish, Poultry, Recipes
Tagged chicken breast, chicken thighs, elephant garlic, fish hatcheries, green peas, leeks, peppers, raising fish, rice, shrimp deveined and peeled, skinned tomatoes, Tilapia, tilapia filets, tomatoes
Twins ( two sets) were born to two of our Alpine goats. Here is one set of twins. Are they cute or what? And they were shivering at night so we dressed them in little blankets – adorable!An earlier post showed one in denim. They have quite a few changes of outfit – since I do not have any female grandkids this does help! (Just kidding)
Posted in Blog, Goats, Little farm products
Tagged cold weather, giving birth, Goat blankets, Goat kids, goats, goats giving birth, Little farm, miracles of birth, urban farming