For spicy: Horseradish (about 1 & 1/2 tsp) & Hot sauce ex: siracha (about 1 tsp)
For garnish: Celery/ Okra/ Green olives
I like my bloody mary’s spicy! I play around with the ratios of these different ingredients so these amounts are just relative. It’s simple to make a restaurant quality bloody mary. Just taste it as you go along, and add to it accordingly.
Quiches are a great idea for Easter brunch & there are endless combinations of meats, cheeses and veggies to fill your quiche will. Typical quiches from a restaurant are full of fat because of the crust, however, this quiche is made with a whole wheat flour tortilla crust which makes it a completely healthy yet flavorful dish that anyone would love
Ingredients:Yields 8 servings
1/2 package of Jenny-O turkey sausage
3 whole wheat tortillas
1/2 cup whole milk
1/2 cup swiss cheese, shredded
3/4 c. asparagus pieces
1/2 red pepper
2 Tbsp. olive oil
1 Tbsp. paprika
Sea salt & pepper to taste
Preheat oven to 350 degrees
Cook turkey sausage in bite-sized chunks according to package, set aside
Saute red pepper & asparagus, set aside
Coat round pyrex oven-safe plate with olive oil
Overlap 2 tortillas & cut the third in half to form a crust without spaces
In a medium bowl, beat eggs and milk
Add turkey sausage, swiss cheese, red pepper, asparagus, paprika, salt & pepper to egg mixture & combine
Pour egg mixture into tortilla-lined pyrex
Bake for about 50 minutes
To check if it’s done: Tap the edge of the pyrex plate and see if eggs are set, if it is still liquidy, bake a little longer
Let it sit for at least 10 minutes before slicing into portions.
I probably crave Chinese food more than any other type of food. It is my kind of comfort food so I’m excited to bring a healthy rendition of Hot & Sour soup to the menu!
I never attempt to cook traditional Chinese food because usually the ingredients must be bought from an Asian market, and there isn’t one near me. However, the ingredients for this healthy Hot & Sour soup can be bought at any grocery store.
Ingredients: Yields about 8 (2 c. servings)
2 Tbsp. Chicken bouillon
6 oz. Shiitake mushrooms
3/4 Yellow onion
1 & 1/2 Tbsp. Grated ginger
1 package firm/extra firm tofu
2 Green onions or scallions
2 eggs + 2 egg whites
5 Tbsp. Low-sodium soy sauce
2 Tbsp. Red wine vinegar
2 Tbsp. Rice vinegar
1 & 1/2 tsp. sesame oil
Cayenne pepper to taste (for spiciness)
Ground black pepper to taste
Slice the mushrooms & yellow onion. I never chop the stems off the mushrooms
In a medium soup pot, saute the mushrooms & onion with sesame oil until slightly brown
Add 8 cups of water into the pot and bring to a boil
Grate the ginger. First shave off the outer skin with a carrot shredder then grate the ginger on a cheese grater. Thinly chop the green onions/scallions. Shred the carrots
Turn down heat. Add chicken bouillon to the broth then add carrots, scallions, & ginger
Add the soy sauce, red wine vinegar, rice vinegar, cayenne, and pepper.
Beat the eggs & egg whites together. Slowly pour the egg into the soup
Chop the tofu into cubes and add to the soup. Continue cooking until tofu is heated.
This dish does not contain corn starch which is what makes the soup thick in a Chinese restaurant. Without it, the soup is healthier and it turned out to taste very similar to the traditional Hot & Sour soup without the thick consistency. The tofu and egg adds protein which makes this meal more filling. Enjoy!