Cooking Sea Bass the low calorie way

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We love fish.

Sea Bass by mused chefSeabass is our favorite It is a fatty fish and so needs very little to make it taste rich and yummy. We use Pam Olive Oil Spray on the baking dish, add Lawry’s seasoning salt and a squeeze of meyer lemon juice and bake it for 30 minutes ( one pound) at 400 degrees.

Serve with sliced farm fresh tomatoes and cucumber and you will have a healthy and tasty meal!

 

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A great vegetable soup – everything but the kitchen sink!

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Before we went out of town this summer, I had a lot of vegetables in the fridge. So I made up this veggie soup – basically threw in everything I had except potatoes – and used vegetable broth with it. It was delicious! We froze it so that when we returned we would have it in portion sized bags to heat up as a returning meal.

A Great Vegetable Soup

Ingredients

  • 4 Shallots
  • 1 cabbage
  • I bulb of fennel
  • 10 Tomatoes
  • 16 baby carrots
  • 2 Tbsp Chopped Dill
  • 2 Tbsp Chopped Cilantro
  • 2 Tbsp Chopped Chives
  • 2 cloves of garlic chopped
  • 4 Parsnips
  • 1 bunch of bok choy
  • chopped eggplant
  • Whatever other vegetables you have in the fridge that you think would be good in a soup! Lettuce does not work.

Directions

  1. Peel and chop everything and add to a big soup pot with 4 quarts of vegetable stock.
  2. When all is soft, take out half and puree it – add back to the pot and you will have a soup that is smooth as well as has bulk with the half of the vegetables that are not pureed.
  3. Adjust seasoning as needed. ( I add some curry and turmeric for a change – your choice!)

Here is some chopped cabbage and below that part of the soup cooking.

Cabbage Vegetable soup cooking

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A simple chicken recipe for the summer ( or any time actually!)

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Balsamic Chicken Breasts

Ingredients

  • 1/2 cup of Balsamic Vinegar
  • 4 Chicken Breasts
  • 2 Tbsp Dijon Mustard
  • 4 tbsp Olive oil
  • 2 garlic cloves
  • Salt and pepper to taste
  • 1 pint of cherry tomatoes cut in half ( you can see that we have a plethora of tomatoes to choose from)
  • one lemon – zest and juice

Description:

  1. Mix vinegar, mustard, olive oil garlic and salt and pepper together into a marinade.
  2. Place the chicken breasts into the marinade and let sit in the fridge for about 4 hours ( or overnight)
  3. Heat oven to 400 degrees.
  4. Place the chicken in a baking dish with the marinade over it and the tomatoes over than. Bake until chicken is cooked through.
  5. Sprinkle zest and lemon juice over chicken before serving ( optional)
  6. Serve with Couscous and a green saladTomatoes crop 2011

Chicken Breasts raw

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Family Retreat 2016 – Such Fun – How Blessed We Are!

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We had our annual family retreat at Palm Springs – so much fun – it was HOT HOT HOT (reached 130 degrees one day – felt like Egypt in summer – yes, we were there one August) but we still had a great time. The kids are in heaven and the adults love watching and playing with them. Thanks to my nephew who organizes all of it ! Five sets of grandparents, four sets of adult kids, and 12 little ones! Amazing fun – swimming, playing ball, flying mini helicopters, running races, eating and eating and eating, some cooking – my niece is a terrific cook – salads, bbq, cake ( we celebrated one little boy birthday) a LARGE pinata,  candy ( oh so much candy!), sleepovers, minecraft ( ad nauseum), movies, games, wii and other electronic games and reading lots of books – and the adult kids got to go out on the town for dinner while grandparents babysat – fabulous times for all.
adult kids pic of all at restaurant fam week 2016 - Copy

A birthday meant lots of cake and happiness!Alex had a birthday family week 2016 - Copy

Cooling off – our youngest family members.Babies in baby pool Teddy and Sloane with nina romy and natalie - Copy

Screen time for some of the cousins when the temperature was 124 outside — of course!Cousins and screen time family week 2016 - Copy Donne and Gabe doing electronic games Fam week 2016 - Copy

The best part of a family week is one on one time with each of the little ones. Larraine holding jack fam week 2016 - Copy Segil Family Retreat 2016 - Copy Some of family in pool family week 2016 - Copy

Both sets of twins loved jumping in!Twins jumping into pool fam week 2016 - Copy

Snow cones anyone?Twins snow cones fam week 2016 - Copy

Two grandmas with one grandson on the way to the poolTwo grandmas with one grandson walking Fam week 2016 - Copy

While we were away our rescue dog Goldie ran away ( maybe to look for us?). Thanks to a friendly neighbor who called animal services, and another wonderful neighbor who picked her up for us – she came home. Very concerning – we have secured the Little Farm Property carefully even before she got out – but she still managed. We are so happy she is home. And Smokey, our very large Central Asian Shepherd was happy to see her too.

Smokey and goldie May 2016

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A great idea to make two soups out of one

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Some time ago I shared with you a super Cauliflower Butternut Squash Soup that I made.  I have included that recipe again here in case you didn’t see it. The cauliflower makes the soup seem creamy which it is not. It is pretty low calorie.

Cauliflower Butternut Squash Soup

Ingredients:

  • 1 cauliflower – florets only
  • I butternut squash – peeled and cut into pieces
  • 2 quarts and a cup of vegetable bouillon ( I use Better than Bouillon)
  • I large onion chopped
  • 3 tbsp Olive oil
  • Salt and pepper to taste

Directions:

  1. Cook the cauliflower in water until soft
  2. In the meantime roast the butternut squash pieces in the oven in a little olive oil until soft and caramelized.
  3. Heat olive oil in pot
  4. Saute chopped onion until soft
  5. Add onion, cauliflower and butternut squash to a blender with  enough vegetable bouillon to make it liquid
  6. Put all into the pot and add 2 quarts of vegetable bouillon to thin the soup.
  7. Serve! Freezes well too

So that was the soup. It was so simple.

But I made too much.

So having some fresh oyster and shiitake mushrooms in house, I decided to change it up a bit!

Give this a try! I revived the Cauliflower Butternut Squash soup and made it into a Mushroom Soup – and it was yummy and good for another two meals! YAY!

Mushroom Cauliflower Butternut Squash Soup – TWO SOUPS IN ONE!

Ingredients:

  • Cauliflower Butternut Squash Soup ( whatever you have left – at least a couple of servings)
  • Leeks ( 3) chopped ( here they are growing in the picture below!!)Leeks growing
  • Oyster Mushrooms ( or  mixture of any kinds of mushrooms that you have on hand) cut into chunks along the line of the petals and shiitake mushrooms ( take off the stalks)
  • 3 tbsp Olive Oil
  • 1 tsp of chopped dill
  • Salt and pepper to taste
  • Better than bouillon Mushroom Bouillon

Directions:

  1. Heat the oil in a pot.
  2. Saute the chopped leeks until softened. Move them to one side in the potChopped Leeks
  3. Add the sliced mushrooms and saute until tender
  4. Add two pints of bouillon ( mushroom bouillon)
  5. Add the Cauliflower Butternut Squash soup
  6. Mix together and season to taste.
  7. Sprinkle dill and stir it in before serving Mushroom Cauliflower Butternut Squash Soup
  8. Enjoy!

 

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Easy fast Zucchini Soup which could be Gluten free without the croutons

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The easiest Zucchini Soup you have ever made! Here it is in summary:
Puree zucchini in broth and simmer for 10 minutes. This is gluten free without the croutons/bread unless you buy/make gluten free bread.

Ingredients:

  • 4 zucchini’s
  • 4 cups of reconstituted Chicken broth ( I use Better than Bouillon)

Directions:

  1. Use some chicken broth in the blender with the raw zucchini so the blender can puree the zukes more easily.
  2. Then pour the rest of the broth from the can into a soup pot with all the pureed zukes and simmer for 10 or 15 minutes.
  3. It comes out a clear, velvety texture with lovely green bits to color it.
  4. Enjoy!!

( I bake fresh bread to serve with this –  and add a dollop of low fat sour cream before serving – a really good lunch OR add some homemade croutons ( picture below) – which is what I do with stale homemade bread – fry them in olive oil – yummmy!)

Zucchini Soup

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Hanging at the beach – a bit chilly with June Gloom ( Fog in the mornings in LA) but warm later – and Tracy’s Scones!

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There is nothing better than hanging out at the beach with the grandkids. Lots of collaboration going on here! Love to see it! Our four grandsons playing so well….

Jack Jonah Noah Gabriel at Beach June 3 2016

And some yummy stuff – Tracy’s Fabulous Scones – truly amazing – and reminiscent of South African style scones. You will LOVE Them -thanks Tracy!

Tracy’s Scones

Ingredients:

  • Two Cups flour
  • 4 tsp baking powder
  • Pinch salt
  • Tbsp sugar
  • Four ounces of cold butter
  • I beaten egg
  • I cup cream
  • Extra creamy cool whip
  • Strawberry jam

Directions:

  1. Heat oven to 400 degrees
  2. Sift all the dry ingredients together.
  3. Grate in the cold butter
  4. Mix in the beaten egg and then add the cream and mix with your hands until firm and combined.
  5. Put a handful into each of one baking muffin pan ( which holds 12 muffins) which have been sprayed with Pam Spray.
  6. Bake at 400 for 13 mins
  7. Makes 12
  8. Serve with extra creamy cool whip ( or if you want to indulge creme fraiche) and strawberry jam.

Tracys Scones

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Our quarterly meeting of Larraine Segil Scholars Group in Los Angeles – amazing women!

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Quarterly Dinner at Pat's - Update!

Check out our website: www.larrainesegilscholars.com  to find out more about these amazing women – from 15-55 years of age, in law, medicine, business, technology, biotech, healthcare, services, digital media, financial services, and two in high school – every time  I connect with them I learn more that impresses me about them. They are amazing businesswomen, doctors, lawyers, mothers , daughters and spouses – and they do it all!

These are amazing women – we missed one of our scholars Tania as well as the two South African 10th graders – but the rest of us braved traffic, studying for bar exams, work, children, and other responsibilities to meet and support each other . What an amazing group of women! I am proud to know each of them. Giving back and paying it forward is what makes life beautiful in every way! How blessed we all are!

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Such an important weekend – Memorial Day – and with a special place in my heart for my alma mater Southwestern School of Law

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Southwestern Bullocks Wilshre Building Campus HQ

SOUTHWESTERN LAW SCHOOL CAMPUS HEADQUARTERS

THE ART DECO FORMER BULLOCKS WILSHIRE BUILDING

I am so proud to serve on the Board of Trustees of Southwestern School of Law in Los Angeles. This law school holds a very special place in history as well as in the present and the future . Why ? Because every Memorial Day we remember the brave women and men who gave their lives so that we may live in a free and safe country as well as the dedication that Southwestern made after World War 2 to accept veterans – we let GIs enroll counting their service as undergraduate education – not just their schooling – the Bar Association that credentials all Law Schools refused to accept that moral and appropriate decision . So Southwestern returned the Bar accreditation and filled our halls with GI’s – Heroes who fought for our freedom – did you know that our Law Degree was given a special name by those same GIs during the 50’s and 60’s ? It was called the Abraham Lincoln law degree – and now those men and women are our judges, litigators and politicians. We thank our Southwestern leaders at that time and continue our tradition as one of the top five most diverse credentialed law schools in the country – in Los Angeles Southwestern is the only law school that looks like our Los Angeles community – how proud we are !

Southwestern Law School Campus

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BBQ’s and Steaks – a great marinade from the Southern USA

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Grilled Sirloin in Bourbon Marinade Recipe

I must confess that I love meat – and so do most of our family. We like marinading meat as well as bbq’s ( who doesn’t?). This is a good recipe for any kind of steak. And a picture attributed to photographer Buby of USA. Thanks for the great shot!

Grilling_Steaks on bbq

Ingredients:

  • 1/2 cup water
  • 1/2 cup bourbon (like Jim Beam Bourbon Whiskey)
  • 1/2 cup soy sauce
  • 3 tablespoons honey
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 3 1/2 lbs sirloin steaks (2 1-inch thick steaks)

Directions:

 

  1. Prepare marinade ingredients: Pour water, bourbon, soy sauce, honey, dry mustard, and garlic powder into a large zip top bag. Seal bag and lay flat on the counter. Massage the bag with your fingers to dissolve any mustard and garlic powder granules and mix the ingredients.
  2. Add steak to the bag. Refrigerate overnight, or for at least six hours, turning occasionally.
  3. Place bag on counter about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.
  4. For 1″ steaks, grill about 10 minutes per side, or until about 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.
  5. Can serve as steaks, or slice thinly across the grain before serving.
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Delicious Beet Soup

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It is the time for fresh beets and so I could not resist making beet soup. We love it – and add small hard boiled eggs ( quail eggs) and it makes for a healthy and filling meal. Of course you can add to it wonderful things like sour cream or a dollop of cream cheese. Both of the latter could be low fat to reduce the calorie impact.

Beet Soup

Ingredients:

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, choppedClove of garlic
  • 6 medium beets, peeled and chopped
  • 2 cups beef stock or if you want it to be vegan then use vegetable stock
  • salt and freshly ground pepper
  • Sour cream ( light) or Cream Cheese ( light)

 

Directions

  1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
  2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

Little Farm Produce Beets and Potatoes

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Miso Salmon – again: fish and vegetables are the perfect foods for losing weight

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I love this recipe. It works for me when I am watching my weight. ( I seem to ALWAYS be watching my weight – you too?)

Miso Salmon

Ingredients:

  • 1 pound wild salmon, skin-on, cut into 4 equal portions
  • 1/4 cup white miso (available at Amazon or Asian, gourmet markets)
  • 1/2 cup mirin ( I bought this on line from Amazon Fresh who deliver in my area)
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 scallion, green parts only, thinly sliced
  1. Directions:

    In a small bowl, combine miso, mirin, garlic and ginger. I put mine into a small pan and heated it gently then allowed it to cool completely.. This last step is not necessary but I think it did blend the flavors nicely.

  2. Miso Salmon Mirin Pour 1/4 of the marinade in a shallow dish or glass pie plate, place fish flesh-side down, and top with remaining marinade.  Place in refrigerator and allow to marinade at least 6 hours or up to overnight.  Remove from refrigerator 30 minutes before cooking.
  3. Preheat oven to broil high.  Transfer fish to a sheet pan lined with foil.
  4. Discard excess marinade. ( This is important as it will be too salty – believe me – I know as I didn’t do it well the first time!)
  5.  Place fish on the second rack from the top and broil 6-7 minutes, or until fish flakes easily with a fork. If you wish to serve the fish without the skin, carefully slide a fish spatula between the skin and flesh.
  6. Top with scallions and serve.
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A new puppy – Central Asian Shepherd – to help protect our livestock from coyotes

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On the Little Farm we have lost 8 cats over the past year to coyotes. Cats are essential on the farm as they keep the mice and rats away. They also scare off squirrels – all vermin that dig into our wonderful organic produce and fruit! So we did some research and came up with the breed of dog that protects livestock against coyotes. The Central Asian Shepherd is a HUGE dog – we named ours Smokey – here she is – 72 lbs at 5 months! She is the smartest dog I have ever met. Within one day she had learned to walk beside the goats as they arrived for milking then to lay down and wait while milking happened then stand up again and walk them back to the pen. She ‘works’ all day at chores on the farm alongside our farm manager – and then at lunch time she plays with our other rescue dog,  Goldie. Of course she is still a puppy so she lays down every hour or so to take a short dog-nap – and then off she goes again. She has learned ( in two days) not to jump, not to come inside the house and not to cry in her pen at night. She has to stay penned up for a few more months at night so that she is fully grown when coyotes come and she chases them away. How lucky we are to find her! Welcome Smokey!

Smokey sitting May 2016 Smokey and goldie May 2016 Smokey with paw over her face May 2016 Smokey napping May 2016

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Remember the cabbage soup that was supposed to make you lose weight? Here it is!

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Losing weight means watching calorie intake and exercising daily – in moderation. Here is a recipe – boring but pretty good. I can take it for about three days and then I am done! Enjoy!

Cabbage Fat-Burning Soup

Ingredients

  • 5 carrots, chopped
  • 3 onions, chopped
  • 2 (16 ounce) cans whole peeled tomatoes, with liquid
  • 1 large head cabbage, chopped
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 (15 ounce) can cut green beans, drained
  • 2 quarts tomato juice
  • 2 green bell peppers, diced
  • 10 stalks celery, chopped
  • 1 (14 ounce) can beef broth ( you can use vegetable broth if you prefer to make this vegan, or chicken broth if you prefer the taste to beef broth)

Directions

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Additions and Tips:

  1. I do add grated parmesan cheese ( it is pretty low calorie if you use only 4 tbsp) which makes it tastier. Remember to NEVER buy the grated canned stuff in the market – but buy it whole and grate it yourself. There have been rumors ( not sure if true but why take the chance?) of the canned grated stuff containing saw dust! YUCK! We prefer to grow what we can and use real food as opposed to processed food – sometimes with cheese ( since we make our own) I try to find cheese that has been made in a wholesome way – aging it but not processing it.
  2. I also add semi hard boiled eggs – ( peeled of course) and that adds protein and is truly delicious!

Cabbage_and_cross_section_on_white

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A grandson’s 9th birthday – By request I made two Star Wars Cakes – What a job! But worth it!

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I think our nine year old grandson loved his cakes  — what do you think?

Jack loved his bday cake Star Wars Stormtrouper and Darth Vader

And here is the Darth Vader cake – with the little spears in it!


Jacks bday cake Darth Vader with little spears as well as darth vader candles

And the Storm Trouper from Star Wars – with Darth Vader CandlesJacks bday cake Storm Trouper

Putting on the frosting was the real challenge here – and very very time consuming. But worth every moment for that little boy who along with his brothers, own my heart!

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Wonderful times with the family

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We had a wonderful holiday with our family. Here are some pictures of the children of the family ( grandsons and grandnieces and grand nephews in the USA) without the family in other countries unfortunately. But we sent photos and that helps ( not the same!) And some of the adults and grandparents of the family. How blessed we are!

Family posing second great pic Kids lauging best Seder table 2016 At Little FarmA very special time to be sure. How were your holidays?

And here a wonderful recipe for

Tomato Cucumber and Onion salad

  • Ingredients:

    4 large tomatoes

  • 2 English cucumbers
  • Half red onion
  • 1/4 cup of olive oil
  • 1/8 cup of rice vinegar ( or more to taste)
  • Salt and Pepper to taste

Directions:

  1. Chop all the vegetables quite small
  2. Mix the oil vinegar salt and pepper
  3. Mix the dressing with the salad and put in the fridge for all the tastes to blend for half a day.
  4. Serve with fish – delicious!
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New Board, New Speech and New Recipe!

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I am so honored to be appointed to a new Board – Vanir Construction Management,  a global company. And recently I was also delighted to give a keynote at an event titled “The Chief Lawyer and Corporate Board” – speaking about the role of General Counsel as strategic advisor to a board of directors as well as how well women play that role. I also mentioned that when there are 3 or more women on a board, gender becomes a non issue (rather than when there is only one woman or two).

And now for the new recipe – Asparagus Soup – truly divine! Enjoy!

Fresh Asparagus Soup

Ingredients

  • 1 pound fresh asparagus
  • 3/4 cup chopped onion
  • 1/2 cup vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 1/4 cups vegetable broth
  • 1 cup 2% milk
  • 1/2 cup yogurt
  • 1 teaspoon lemon juice
  • 1/4 cup grated Parmesan cheese

Directions

  1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese  – here it is without the cheese!

Asparagus Soup Fresh

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The most divine minestrone soup !

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We love minestrone – but this one was the best ever as we cooked it in the slow cooker. Enjoy!

Minestrone Soup

Crock Pot/Slow Cooker Minestrone Soup ( Low in Calories too – about 200 calories for 2 cups)

Ingredients:

  • 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
  • 32 oz container reduced sodium chicken or vegetable broth
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 (28 oz) can  diced tomatoes
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt and fresh black pepper
  • 1 medium 8 oz zucchini, diced
  • 2 cups chopped fresh (or frozen defrosted) spinach
  • parmesan cheese for garnish (optional – leave out to be vegan)

Directions:

  1. Puree beans with 1 cup of the broth in a blender.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  4. Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans,  salt and pepper. A
  5. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.
  6. Forty minutes before the soup is done cooking, add zucchini and spinach.
  7. Cover and cook 30 more minutes.
  8. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.
  9. Ladle 1-1/4 cups soup into 8 bowls and top with extra parmesan cheese if desired if not vegan

 

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One of our Larraine Segil Scholars was written up in the Chicago Tribune! HOORAY FOR PAULETTE PANTOJA!

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We now have 13 Larraine Segil Scholars ( Our LSS Group) and one was just written up in the Chicago Tribune. WAY TO GO PAULETTE!! Congratulations to you – she created the concept for the company, developed the technology and received a patent for it and built a company around it  and now has done the same thing and developed another company around new technology she spent 6 years creating. And Paulette has become a truly insightful CEO. We are SO proud of her!

Paulette Pantoja

http://www.chicagotribune.com/suburbs/vernon-hills/community/chi-ugc-article-paulette-pantoja-ceo-of-blufocuspresident-o-2016-04-01-story.html

 

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Have you ever made flour tortillas? Yes it is easier to buy them but OMG the DIFFERENCE IN TASTE!

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Here is a great recipe for Flour Tortillas. The problem is that you will not be able to stop at one, or two or three….This comes from Chef John on the internet. He has some really terrific recipes.

Chef John’s Flour Tortillas

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 cup vegetable shortening
  • 1/2 cup hot water
  • 1/4 cup all-purpose flour for dusting

Directions

  1. Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
  2. Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
  3. Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
  4. Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
  5. Cut ball of dough into eight equal parts and cover until needed.
  6. Roll out balls of dough either by hand or with a tortilla press.
  7. Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.
  8. Because they’re not loaded with preservatives, these tortillas taste best when freshly made. They’ll stay pliable as long as kept warm. Leftover tortillas may be frozen (let cool thoroughly first.) Rewarm individual cooled or thawed tortillas on a griddle or skillet, or wrap several tortillas in foil or heat in a 350ºF oven until warm and pliable, about 10 minutes.

ENJOY!!!Fresh Flour Tortillas

 

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