Still don’t have a dish to bring to your New Year’s Party? Well look no further because this recipe is SO good! I created it about a year ago using some leftover ingredients in my fridge but since then it’s been a staple to bring to parties, make for a simple dinner or even toss with pasta and ground beef for a hearty meal.  It is one of those dishes where you can be creative and improvise so, if you don’t have one of the ingredients I list, its ok- substitute something else (I will say, garlic, onion and tomato are essential!!)

Using olive oil and an array of veggies makes this dish not only delicious but healthy too!!

Italian Bruchetta

Serves 6-8(more if used as appetizer)

Prep Time: 20 minutes *chop chop chop

Cook Time: 40 minutes

You will need:

2 lbs fresh tomatoes, diced (with juices)

1 lb mushrooms, chopped

1 red pepper, chopped

2 medium onions (I use yellow), chopped

3 cloves garlic, minced or pressed (use more if desired)

½ cup celery, chopped

1 can of artichoke hearts, chopped

¼ cup capers

½ cup green olives (use more if desired)

½ cup olive oil

¼ to ½  cup dry red wine (white is ok if you don’t have red, just make sure dry)

½ to ¾ tsp salt

2 tsp dried oregano

Dash cayenne peppers

2 loaves French bread, sliced

Olive oil for drizzle over bread

Directions:

Sauté the onions, celery, peppers in olive oil over medium heat until soft (about 3 minutes). Add garlic and cook a few minutes (don’t let the garlic burn!) Add in mushrooms and let soften (about 2 minutes). Add tomatoes and artichokes as well as seasonings and let cook for 5 minutes, stirring occasionally.

Add wine, capers, olives. Cover and bring to a boil. Immediately reduce heat and allow simmering for at least ½ hour to let the wine cook down.

Meanwhile, slice French bread into thin (1/4 inch or so) slices. Place on baking sheet and drizzle with olive oil. Bake at 350 for 10 minutes or until golden brown and a little crunchy.

Serve alongside the bruschetta (can use as a dip or pre-make the bruschetta by putting about 1-2 spoonful’s on each piece of bread).

What are y'all making to ring in the New Year? 

ENJOY and HAPPY NEW YEAR!!
STAY SAFE

December seems to be a time for lots of parties and celebrations. We’ve read the articles about how to avoid weight gain and stresses during this period.  You’ve probably heard it all, so nothing new here- but I think some things are worth repeating.

The first one we always hear is “don’t go to a party hungry”. 

You’re probably thinking -why not? There will be lots of great tasting things there, but will we go for too many high fat, high calorie choices if we are starving. Then later we will wish we hadn’t.  

Eating a healthy snack or meal before hand will make it easier to make healthier choices at the party.  Maybe hang out by the fresh fruit plate- or if you have already had your dinner, have a small serving of a great tasting dessert without first loading up all of the high fat dips and chips. 

Another tip - “Be selective”- sometimes things look great, but are they really worth the calories?  That goes for the appetizers as well as the holiday drinks.

Here is one of my downfalls- at work it seems that everyday someone brings in some great homemade candy, cookies or bars and puts them by the communal coffee pot.  This adds up over a course of the holiday season.  I’m trying to be mindful about it- just have one.

 As always the advice is “ keep up your fitness routine”.  That’s easier said than done sometimes –especially if you live where it’s now cold and snowy. Going out for a walk or run is not always so appealing.  I find the hardest part is getting started.  Once I’m out- it is so invigorating. 

Maybe its time to get out the skis (downhill or cross-country).  It’s great exercise and a fun way to enjoy the snow.  

And finally, here is a super easy recipe for a healthy appetizer to bring or serve at your next party. We call it Spicy Yogurt Dip

1 cup plain fat-free yogurt

2 tablespoons honey

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

Mix all ingredients.  Cover and refrigerate at least 1 hour.  Serve with fresh fruit such as apple and pear wedges.

Happy Holidays and Happy Winter!

So what do you do with that pumpkin left over from your Halloween party?  Or the apples you used for bobbing for apples  (Okay you didn’t bob for apples!)

How about making pumpkin soup to serve on these chilly fall days.  If you actually don’t have a pumpkin, Butternut or Hubbard squash will work just as well.

There are many variations and recipes for this kind of soup, but I have combined several recipes to  come up with a very simple version.  The only thing that I don’t find fun is peeling and chopping the pumpkin or squash. 

Added benefits to this recipe - it is so good for you and easy on your budget!

 Pumpkin and Apple Soup

About 6 servings

2 cups peeled, chopped pumpkin (or Butternut or Hubbard squash)

3 cups apples peeled, cored and chopped

1 small onion, diced (about 1 cup)

½ teaspoon ground ginger

½ teaspoon cinnamon

4 cups chicken broth

Salt

Pepper

Place all ingredients in a large pot or Dutch oven and bring to a boil; reduce heat to low and simmer about 30 minutes or until pumpkin is soft.  Place mixture in a blender or food processor and blend until smooth.  (Note: You may have to do this in batches if it is too much for the blender at one time.)   Return mixture to the pot and reheat as necessary.  Add salt and pepper to taste.   Serve with any variety of garnishes: A dollop of sour cream, chopped walnuts or toasted pumpkin seeds or combination.

Feeling the like you’re strapped for cash but want to really show mom you care?  Well, like so many of you I am feeling the economic pinch also.  My dreams of a lavish bouquet of flowers and a designer tennis bracelet perfectly gift wrapped with a pink bow are quickly getting a reality check.  With my bank account and only 1 week away, there’s no way I can save up for that kind of a gift!

There is one thing that I know I can do- cook.  And even if you don’t know how to cook, it’s a lot easier than you think…just keep it simple!  Here’s the deal:  invite your mom over to your house/apartment for a special mother’s day brunch- just you, her and whoever else you can accommodate.  I am going to make the French toast from our FK DVD which has been a favorite with friends/family and so easy to make.  Serve it with some seasonal fresh berries.  To really make her day, have a hot cup of coffee ready when she arrives.

Although it seems like money makes the world go round, don’t forget that it’s the thought that counts.  Whatever you do make sure your mom knows how much you love her!