My Go-To - Gabrielle Hamilton's Go-To Christmas Meal
This holiday episode of My Go-To Dish features Gabrielle Hamilton, bestselling author and chef-owner of Prune restaurant in NYC. Her traditional Christmas Eve meal is simple: homemade minestrone soup, grilled cheese sandwiches and high-end champagne.
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You NEED this HEALTHY LENTIL STEW for a FALL SEASON GO-TO.
If you are looking to boost your diet with a nourishing, nutritious, healthy one-pot meal, you've found it! I love this lentil stew because I can make a big batch and eat it all week long! It's the answer to chilly weather meal prep!
INGREDIENTS
3 small diced carrots
3 small diced celery stalks
1 small diced medium onion
¼ cup extra virgin olive oil
1 tsp chili flakes (as spicy as you like)
1 tsp sweet paprika (Spanish pimenton)
1 tsp oregano
2-3 garlic cloves, minced
3 ounces (85 grams) tomato paste
8 ounces (226 grams) crushed tomatoes
16 ounces lentils
8 cups vegetable broth or water or combination
8 ounces (4 cups or more) fresh spinach
EVOO to garnish
Parmesan cheese to garnish
Tiny cut chives to garnish
Salt and pepper to garnish...
Please SUBSCRIBE to my channel and LIKE THIS VIDEO. It will really help me get the word out about how easy it is to eat the Mediterranean way every day when simple recipes turns ordinary ingredients into extraordinary dishes!
If you want to learn how to follow the Mediterranean diet and eat the Mediterranean way every day, come along with me to learn how it's done in Spain and other countries around the Mediterranean sea. Join me as we have fun putting together a new recipe or two for some easy but incredibly tasty Mediterranean classics. ¡Buen provecho!
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
The Simple Kitchen Students Cook up Soul-Warming Autumn Minestrone Soup | #MIKidsCan
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Blog: ttp://ahealthiermichigan.org/2017/10/31/autumn-minestrone-soup-students-cooking-mikidscan/
#MIKidsCan #Food #HealthyEating
Chef Kristin Podolinski and her young helpers from The Simple Kitchen show how easy it is to serve Autumn Minestrone Soup with freshly baked crostini for family mealtime. #MIKidsCan is tackling Michigan’s health issues by teaching mindful cooking and eating habits, setting up the next generation of Michiganders for a long, happy and healthy life. Find out more at
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Diningwiththediva makes minestrone soup!!’
Hearty Vegetable Soup Recipe | Episode 141
Hearty Vegetable Soup Recipe | MACROS LISTED BELOW
It has been 0°F here in Michigan for a week straight so I just HAD to make this loaded vegetable soup to thaw my frozen body! Not only does this soup warm you straight to the core, but its soooo healthy and perfect for your 2018 clean eating journey! No joke, a giant bowl of this soup is only 1 point for weight watchers! Don’t think just because it’s insanely healthy that it doesn’t taste good, because the flavors in this soup are absolutely incredible. Have I ever let you down?! Didn’t think so.
Thank you so much for watching! And don’t forget to check out the calorie count and macros below!
xoxo, Court.
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***HEARTY VEGETABLE SOUP DIET FACTS***
SERVINGS: 11
SERVING SIZE: 2 CUPS
Per Serving: 120 Calories | 4g Fat | 18g Carbs | 5g Protein
WEIGHT WATCHERS POINTS: 1
| Ingredients |
3 Tablespoons Olive Oil
1 Large Onion, Diced
1 Cup Carrots, Chopped
2 Bell Peppers, Chopped
1 ½ Cups Green Beans, Trimmed and cut into 1” pieces
4 Cloves Garlic, Minced
4 Cups Cabbage, Chopped
2 Teaspoons Italian Seasoning
¼ Teaspoon Cayenne
½ Teaspoon Dried Oregano
½ Teaspoon Dried Rosemary
2 Basil Leaves, Chopped
1 28 Ounce Can Crushed Tomatoes
7 Cups Chicken Broth
1 Cup Zucchini, Sliced
1 Cup Yellow Zucchini, Sliced
2 Cups Broccoli Florets
Salt and Pepper to Taste
| Instructions |
In a large 6 quart pot, sauté onion in olive oil over medium high heat. Cook until softened.
Add Carrot, bell pepper, green beans, garlic, and cabbage. Season liberally with salt and pepper. Stir well and sauté about 8-10 minutes.
Add Italian seasoning, cayenne, dried oregano, dried rosemary, and basil. Cook another 2 minutes.
Add crushed tomatoes, and chicken stock. Season again with salt and pepper. Bring to a simmer and cook for about 10 minutes.
Add zucchini, yellow squash, and broccoli florets. Stir and bring back up to a simmer to finish cooking. Cook time depends on your personal preference. For a super tender vegetable, simmer about 20 minutes. For a tender vegetable with a slight crunch, simmer about 8-10 minutes.
Refrigerate leftovers and enjoy for 4-5 days!
Healthy Minestrone Soup Recipe
Sabrina makes a healthy and tasty minestrone soup recipe.
Author: Sabrina Zdravkovic- , University of Michigan
Sources:
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