Feed Your Good Dog

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Recipes

Summer Tomatoes and Chilled Chunky Gazpacho

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Roma Tomatoes for GazpachoNew York Times Cooking just published its Editor’s Collection of Summer Tomato Recipes 46 Ways to Do Justice to Summer Tomatoes

If you can’t find a recipe among the 46 provided in the New York Times Cooking article that suits you, check out this Chunky Gazpacho recipe I adapted from the Food Network courtesy of Mary Sue Milliken and Susan Feniger:

Ingredients

  • 3 cups of low-sodium V8 Juice, plus more if needed
  • 4 Roma tomatoes, seeded and diced
  • 1 large cucumber, peeled, seeded, and diced
  • 5 scallions, sliced
  • 1 red bell pepper, seeded and diced
  • 1 cup of peeled and diced jicama
  • 3 tomatillos, husks removed and diced
  • 3 cloves garlic
  • Juice of 1 lime
  • 1/4 cup extra-virgin olive oil
  • 3 jalapeño, seeded and diced
  • 1 slice bread, crusts removed, soaked and squeezed
  • Sea salt and freshly ground black pepper, to taste
  • Dash of Tabasco or other hot sauce of your choosing

Directions

Combine the V8 Juice, Roma tomatoes, cucumber, scallions, red bell pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, olive oil, jalapeños, and bread. Blend until smooth. Return the puree to the bowl. Add more V8 Juice to thin, if needed. Add the sea salt, pepper, and a dash of hot sauce. Chill for at least 2 hours. Serve the gazpacho in chilled soup bowls.

Whatever you decide, enjoy!

And, remember Feed Your Good Dog so your good dog always wins!

Butternut Squash and Chickpea Stew – Perfect for Fall!

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TGIFYGDF . . . Thank Goodness It’s Feed Your Good Dog Friday! – Chickpea and Butternut Squash Stew Recipe | Martha Stewart

Roasted Butternut SquashI had a taste for butternut squash this past week. Kroger had a nice selection, so I bought one. When I had a minute, I googled “butternut squash” for a new recipe and found Martha Stewart’s Chickpea and Butternut Squash Stew. It popped up in the google search and piqued my interest – mostly because it calls for savory Moroccan seasonings.

When it was time to make the stew, I got to work and peeled the butternut squash, cut it into irregular shaped pieces, drizzled it with olive oil, and sprinkled it with sea salt and pepper to taste. The prepped squash roasted in a 350 degree pre-heated oven for the next 40 minutes or so, and came out beautifully!

While the squash was roasting, I made the Harissa and chopped the onions, garlic, parsley stems and leaves, and carrots. Instead of cooking my own chickpeas from dried beans, which Martha Stewart recommends, I used canned chickpeas and just made sure I drained the liquid and rinsed them well. Then I combined and cooked the ingredients according to directions and my husband and I enjoyed the stew at dinner with a side salad. It was delicious and had the Moroccan flavor we anticipated.

This hearty Butternut Squash and Chickpea Stew requires quite a bit of chopping and prep. You can, however, break up the prep into smaller steps over a day or two, if your time is limited. For instance, all of the ingredients can be chopped one day and combined the next. However you do it, it is well worth the effort!

The nutritional information per serving, based on my calculations using calorie count, is: Calories 274 | Fat 13.7 g | Fiber 8.4 g | Carbs 32.8 g | Sodium 358 mg | Protein 7.2 g The butternut squash makes this dish rich in Vitamins A and C.

Martha Stewart’s Chickpea and Butternut Squash Stew Recipe is a keeper and I will definitely make it again!

TGIFYGD – Thank Goodness It’s Feed Your Good Dog Friday!

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Ellie Krieger, host of Food Network’s Healthy Appetite, shared a terrifically easy and tasty vegetable soup recipe in USA Weekend dated February 24-26, 2012.  The recipe for her Terrific Tuscan Vegetable Soup can be found at Food.com here. Make a batch this weekend and enjoy for lunch or dinner during the week, or freeze some for later. A good hearty soup for cold wintry temps! Enjoy!

Ellie is a contributing editor for USA Weekend and registered dietitian, as well as cookbook author. Her latest cookbook is Comfort Food Fix: Feel Good Favorites Made Healthy.

And, remember…Feed Your Good Dog, so your good dog always wins!

TGIFYGDF…Thank Goodness It’s Feed Your Good Dog Friday!

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A good looking and better tasting vegetable soup for a chilly SOUPER Bowl weekend…thanks to Lya Sorano of The Accidental Gardener.

Winter Weather Calls for Soup

A simmering pot of soup on the kitchen stove can make a nippy winter day bearable. This is a time-consuming recipe (about one hour prep and two hours cooking), but it is oh, so worth it!

This is what you need:

  • 1/3 cup olive oil
  • 2 medium yellow onions, diced
    (the regular kind, not the sweet ones)
  • 6 to 10 cloves of garlic
    (depending on the size of the cloves)
  • 4 stalks celery, cleaned and diced
  • 3 or 4 carrots, peeled and diced
  • 3 cups shredded green cabbage
  • 2 large, firm potatoes (red or Yukon gold)
  • 2 medium turnips, peeled and diced
  • 3 parsnips, peeled and diced
  • 1 14.5 oz. can of whole tomatoes
  • 1/3 cup fresh parsley, chopped
    (or try a whole cup!)
  • 8 cups chicken stock
  • Salt and pepper to taste

This is what you do:

Stage 1 of 4:

  • Heat the oil in a large soup kettle.
  • Sautee chopped onions until golden.
  • Add garlic; stir for a minute or two.
  • Stir in celery and carrots.
  • Add cabbage; stir and cook till wilted.

Stage 1 of Winter Soup Receipe

Stage 2 of 4:

  • Add potatoes, turnips and parsnips.
  • Stir and cook for a minute or two

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Stage 2 of Winter Soup Recipe

Stage 3 of 4:

  • Add tomatoes, with liquid.
    (chop tomatoes a little)
  • Add parsley and stock; stir gently.
  • Partially cover the pot and bring to a boil.
    (gently!)
  • Cover completely, turn heat down and simmer for 2 hours.
  • Taste and add salt and pepper as desired.

Stage 2 of Winter Soup Recipe

Stage 4 of 4 – the best!
Eat!
Serving suggestion: to each soup bowl, add a few drops of Tabasco and/or sprinkle with some grated Parmesan or Gruyere. But it is good without the additions also!

And, remember…Feed Your Good Dog, so your good dog always wins!
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TGIFYGDF…Thank Goodness It’s Feed Your Good Dog Friday!

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The weekends are always a good time to try out a new recipe; and any time is always a great time to do something to promote heart health.

So, following are four great healthy cooking links from the Queen of Hearts Foundation, whose mission it is to empower women regarding their heart health through awareness, education and information. If you find a recipe at one of these links that you like, please let us know and we’ll share it here with other readers.

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Nutrition Action is Americas most read health newsletter. With recipes, food guides and more, it is packed with heart healthy information and is a Queen of Hearts favorite!

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All Recipes is an amazing resource for any type of cuisine that can imagine. Most of all though, there is a great healthy eating part of the site so you can make anything your heart desires!

LifeScript provides personalized health and wellness solutions to help consumers make better and more informed lifestyle choices. The company’s premiere product lines span a range of health product categories.

Prevention is the #1 healthy lifestyle magazine brand and the 10th largest magazine in the nation, with more than 11 million readers. The top online health magazine destination, Prevention.com has 1.6 million unique visitors each month. Prevention publishes branded books, special-interest publications, international editions, bookazines, and DVDs under the bestselling Prevention Fitness Systems as well as leads Team Prevention walking programs at marathons across the country.

And, remember…Feed Your Good Dog, so your good dog always wins!
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