Green Bean Soup

As summer wanes into fall, I really start to crave heartier soups and chili. This one is an old fashioned favorite, that has been churched up a little to keep it fresh and interesting.



Bean soup

Green Beans - fresh picked or farmer market beans are best. Clean and cut them, usually somewhere between a 1lb. to 2lbs will do. One bag of frozen would be my next choice.

Potatoes - I like unpeeled baby reds here, but peeled russets or Yukon golds give a more traditional feel. 1/2lb. to 1lb. Cut into small cubes.

Onion - 1/2 of a good sized yellow onion. Chopped.
Olive Oil - 2Tbls.
Butter - 1 stick
Cream - 1 small carton
Milk - 2% or whole works best
Bacon - 1/4 lb. Fried and chopped - This is an add it that gives the soup a little extra body and another flavor dimension!
Salt
Black Pepper
Lowry's Seasoned salt

In a large pot, boil potatoes and beans until potatoes are softened. In a separate pan sweat the onion in the olive oil until translucent. Pour off water from the boil, reserving one cup. Add onions to the pot and fill just to cover with fresh water. set the heat to medium and let boil. Once boiling, add butter, cream and milk until desired volume is reached. Season with Salt, Pepper, and Lowry's. Reduce head, cover and let simmer. At this time, begin cooking the bacon. once the bacon is done, drain excess grease and chop. Add to the soup along with the one cup of reserved liquid from first boil. Let simmer for 1/2 hour to thicken. Cool to desired temperature and enjoy!

This one is really filling, I find that it is also better after setting a day or two in the refrigerator. Making it a great meal to enjoy for days to come!

Loaded Burgers

August is always a time that strikes me as the best time for grilling...I'm not sure why? Here in Minnesota we break out the grill on a nice day mid February if the mercury hits 28. None-the-less, grilling and August just seem to go together; its too hot to cook in the house, the sun is up until after 8pm and muggy air, cold beer, and hot grills just feel right.

When I make burgers I like to do em' up real fancy, sure the regular patty topped with cheese is nice, but why waste a great opportunity to sneak in some extra vegetables along with that juicy, mouth watering, gooey goodness. Here's how I like to do them up 'Loaded' style; of course any thing that you would like to incorporate is also encourage. The sky is the limit, let your imagination take over.

Loaded Burgers

1lb 85% lean ground beef ( I use 85% because it holds the ingredients together in the beginning and stays moist though cooking. If you grill a lot you've noticed that during the cooking process a lot of the fat drips out and your burgers shrink)

Half Red Onion
Bella Mushrooms
Cheddar Cheese
Mozzarella Cheese
Minced Garlic

Finely Chop the red onion and mushrooms. Cut the cheddar into cubes. Mince garlic if using fresh cloves. In a large bowl incorporate all ingredients except for the Mozz. Form 3 or 4 good size patties, remember they will shrink when the cook. After forming them, pop them in the fridge to firm up and start the grill. I think the key is to get the grill nice and hot prior to placing the burgers on. Cook about 8 min on each side, and then place the Mozzarella on time, if you can use a sauce pan lid to cover the burgers, otherwise just give the Mozz enough time to melt, it will take a little time, be patient.

Top with your favorite garnishes: lettuce, tomato, pickle, mustard, katsup, BBq, or hot sauce. Invite your friends so they know who cooks the baddest burger on the block!




Oh and don't forget, a refreshing IPA from Full Sail Brewing Co., EPA from Summit Brewing Co., Sam Adams Coastal Wheat, or a Schell's 150th anniversary brew all good choices with your grilling masterpieces.

Breakfast

For the fit person, breakfast is usually a no brain, mindless activity that is all part of a daily routine. For the rest of us, breakfast can be a chore as daunting as climbing Mount Everest. However, eating a fresh, quick breakfast doesn't have to be a terrifying experience, and even cooking in the morning can become efficient with a little practice. Here are a few tips for making breakfast a successful, healthy experience.

1. Start with water. 12 - 16oz of water should be included into your morning routine. This has been a weight management technique used for many years. Water stretches your stomach and causes a sensation of feeling full, and allows one to avoid over eating. If you skip breakfast to cut calories, it often just ends up biting you later in the day. Many studies, have shown people who skip breakfast often snack more and eat bigger meals later in the day.

2. Grab a high in protein option to jump start your day. Greek Yogurt is one of my new favorites, with a whopping 17g of protein per serving, it is just the right thing to mix with fruit and rolled oats or pecans for a satisfying parfait. Another favorite of mine is smoked salmon on top of a bagel and cream cheese. Of course, eggs, bacon, and other lean meats, and protein shakes are also great options.

3. Eat Fruits and Vegetables. The morning is a great time to get carbs, since you know you'll be using the readily available energy throughout the day. Fresh squeezed juices are the best choice, or look for ones with no added sugar. I prefer vegetable juice, and whole fruit instead of fruit juice.

4. Make a plan. If you plan out what you're going to eat, the night before you will be more likely to stick to it. Plan not only your breakfast, but your whole day or weeks worth of meals. This will not only help you reach your dietary goals, but also save you time and money at the market.

5. Practice cooking breakfast foods. Once in a while for dinner, I'll make an egg bake or omlette. loaded with fresh vegetables and turkey or ham and cheese. This is a great low carb choice for the end of the day, and it gives me practice at quickly preparing these meals in the morning. In reality cooking eggs on the stove top takes less than 10 min. and if you're quick with a blade adding fresh chopped vegetables and meat doesn't add any additional time. A good egg bake will last for a few days and reheats into a quick delicious meal!

Hope these tips help you and provide some new ideas for the most important meal of the day.



The less than 10min Omlette - - no this is not from a restaurant.

Sandbagging and Dinner

Recipe:

Cornish Game Hen or Fryer Chicken - 1
Olive Oil - 2 Tbls
Salt - Generously
Peper - Generously
Garlic - 2 tsp
Onion - 1/2
Carrots - 3 whole
Lemon - 1/2
Chicken Stock - 1/2 cup

Wash and trim the bird. Place 1 Tbls oil in the bottom of the roasting tray or dutch oven. Slice Onion and Carrot and place in the bottom of the pot. Rub the bird with remaining table spoon of oil, and continue to add salt, pepper and garlic. Stuff the bird with the lemon and place in the pot on top of the vegetables. Add the chicken stock and place in the oven, covered, at 375 for one hour. Remove cover and cook an additional 10 min uncovered.

One Pot Meal

Since I'm back to cooking for myself full time, I think I'll try to share a few recipes. The first one here is an old school favorite of mine, It's called boiled dinner. I gotta thank my Grandma Mary for introducing this one to me, nothing beats it after a hard days work or workout. Although I'm not sure I'd go with it for a first date meal, but I think it will score big points with the g/f or wife, and its definitely what I call a KISS meal (Keep It Simple Stupid)! Make a big batch of it, and put the leftovers in the fridge, its better a day or two later.

Ingredients:

Water - 3 Cups
Beef Stock - 1 Cup
Ham ( I used a pre sliced ham steak) - 1 lb.
Carrots - 3 whole, raw
Baby Red Potatoes - 6 whole, raw, unpeeled
Garlic - 1Tbls (or 3 cloves minced)
Yellow Onion - 1 medium
Cabbage - Half of a medium head
Salt & Pepper - To taste

Add water, beef stock, and Garlic to a large pot or Dutch Oven. Set it over a medium-high flame. Dice the ham medium and add to the pot. Half the carrots and chop them, divide the potatoes into eighths add them to the pot. Add salt and pepper (more pepper than salt). Bring to a boil, cover, and let cook for 40 - 50 min. During this time prepare the onion and cabbage. I like to slice the onion three times across the equator side and three times top to bottom (big ribbons of onion). For the cabbage, a good chop will do just fine, make sure the leaves are not too small, but not too large either. After about 45 min add, the onion and cabbage to the pot, stirring everything together. Cover and let cook an additional 20 - 25 min, or until the cabbage is tender. Remove from heat.

Serve it warm



Wine Pairing: Riesling or Gewurztraminer
After dinner drinks: Jagger or Pear Brandy (served freezing of course)