Starters & Salads

Anyone who knew me when I was young would probably not believe that eventually I’d be a food writer and adventurer.  I was a pretty picky child and wasn’t real good at trying new things or eating a wide variety of foods.  This was a huge shame because my mom is seriously one of the best cooks ever.  She’s not only a great cook in general, but she also is able to turn healthy foods into incredibly tasty creations.  But I generally wouldn’t eat them.  One such wonderful meal (or appetizer, rather) was her roasted garlic.

It took years for me to actually try the roasted garlic because I insisted it would be “super gross” based specifically on the smell (which now, of course, I find wonderful).  But eventually, I tried it and decided it was awesome….

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I know that for a long time now I’ve been shouting from the rooftops how amazing CSA’s are (for more info, click here), but for all their awesomeness, I often still find myself struggling to actually eat all the veggies we get.  So in an attempt to widen my “veggie palate,” I’ve also come up with lots of great ways to make them taste even better for myself.  That’s how this Healthy Ranch Dip was born.

I love ranch.  I always have loved ranch, but for years as a child, my parents (who are fat-phobic–what can I say?  They’re products of the 80s/90s) told me how awful it is for you.  When I got to the age where I finally quit dieting and worrying so much about fat, I started allowing myself ranch again.  I figure the health benefits of the vegetables I’m putting it on (with the exception of french fries) far outweighs the extra fat I may get from 2 Tablespoons of ranch dressing I consume once a week.

But…  I have to admit, there’s always that stupid previously-diet-y voice in the back of my head that still says “Ranch is bad for you.”  Even while trying to shut that voice off, I also realized how many chemicals I’m likely consuming with the store bought stuff.  So I decided I’d rather make it than eat the chemically stuff, and I started my foray into making Ranch.

When I learned to make actual ranch, I have to say, I was fairly horrified at the amount of mayonnaise.  I don’t know what I was thinking was in ranch, but I can honestly say I wasn’t thinking that.  So I figured it was time to find a healthy-ER alternative so I could still eat my chosen dressing without feeling too awfully guilty.  Thus, this dip was born!

The replacement of plain Greek yogurt sounds horrible, but I promise it’s surprisingly delicious.  And with the addition of some nonfat milk for thinning, you have a completely fat free dip that not only tastes amazing, but makes you feel like you’re being downright angelic food-wise.  The only thing I don’t love is the packet of ranch seasoning I use for it.  But hey, it’s organic and all real ingredients (i.e. names I know, let alone those I can pronounce) so that helps.  Next stop, figuring the best homemade ranch mix!  That’ll hopefully be discovered and posted sometime soon!

In the meantime, enjoy this dip!  Happy cooking!

Healthy and Delicious Ranch Dip

 

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Prep time

5 mins

Total time

5 mins

 

Ingredients

• ½ C. Nonfat Greek Yogurt
• 2 Tablespoons Organic Ranch Mix
• 1 teaspoon Garlic Powder
• ¼ - ½ teaspoon Sea Salt
• 1-3 Tablespoons Nonfat Milk (depending on desired thickness)
• ***1 Tablespoon Mayo (if you're feeling naughty. Lol)

Instructions

1. Mix first 4 ingredients together with a whisk. (And Mayo if you're making the naughty version.)
2. Add as much Milk as desired.
3. Enjoy!!!

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I found a version of this Healthy Creamy Tomato Soup in Cooking Light Magazine roughly a thousand years ago.  I was still in college and didn’t really know how to cook. I knew I liked reading Cooking Light, and a couple of other cooking publications, but I didn’t really know what to do with that.

Every year, when the winter comes, I get sortof depressive.  Christmas is over and there’s very little light, so the SAD really sets in.  At these times, comfort food abounds in my kitchen.  It’s also a time when nothing sounds better than a bowl of soup.  This Healthy Creamy Tomato Soup is the perfect comfort soup. Comfort food often comes with some health sacrifices. Luckily, this one has some secret ingredients that make it amazingly tasty and comforting, while still being wonderfully healthy.  Plus, Lycopene….  Score!

I can’t even describe how much I love Creamy Tomato Soup.  I love it with bread, I love it with grilled cheese, and I love it on it’s own on a rainy afternoon. I actually tend to love it so much that I used to make double batches of it every year. But I recently realized that I often throw one or two bowls away because they get shoved to the back of the freezer and forgotten. So nowadays, tend to make it twice.  Luckily it’s easy.

So, I’ll welcome the cold weather and short days with a nice hot bowl of my favorite soup. This one is definitely a favorite for me.  Hopefully, it will make the list of your favorites too!

The BEST Healthy Creamy Tomato Soup

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Serves: 4

Ingredients

• 1 Tbsp. Olive Oil
• 2½ lbs. Ripe Tomatoes (about 6 Large) OR 2 28 Oz. Cans Chopped Tomatoes
• 1½ C. Chopped Onion
• 3 Garlic Cloves (minced)
• 2 C. Homemade Chicken or Turkey Stock
• ½ tsp. Salt
• ¼ tsp. Black Pepper
• 4 Oz. Neufantel Cheese (1/3 fat-cream-cheese)
• ¾ C. Coarsely Chopped Basil

Instructions

1. If using fresh Tomatoes, preheat Broiler.
2. Halve Tomatoes and place, cut side down, on foil-lined baking sheet.
3. Broil 5 minutes or until skins start to blacken.
4. Remove skins.
5. Heat Olive Oil in large sauce pan over medium-high heat.
6. Saute Onion 3 minutes.
7. Stir in Tomatoes; cook 2 minutes.
8. Add Stock, Salt, and Pepper; Bring to a boil.
9. Blend with an immersion blender until smooth.

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