Our family enjoys Chicken Soup during harsh winters, but Lizzie and I wanted to jazz up our regular recipe.  We had a lot of fun creating Lemon Harvest Soup, and we hope you enjoy it too.  The recipe is quite versatile; change lentils for barley, add shredded or chunked chicken breast, replace chicken meat and chicken broth with more vegetables and vegetable broth to create a vegetarian soup.  The lemon adds an unexpected pop of flavor.  Serve with a fresh baguette — Mmmmm!

Enjoy Lizzie’s step-by-step cooking video at
http://lizziemariecuisine.com/index.php?itemid=457, where you can see how easy it is to make this hearty, rustic soup along with a tip on what to do with the leeks and onions.

Stay warm and well fed!

Warmly,

Doreen & Lizzie Marie

As the chilly winter weather sets in, soups are a common meal in our home.  The other day I realized I was getting a little burned out on soup dinners and thought for a moment — what can I create that’s fast and filling?  For some reason, I recalled Lizzie’s BBQ Beef video http://lizziemariecuisine.com/index.php?itemid=381 and took a quick mental inventory of the meats in our freezer.  No pot roast on hand, but chicken breasts were definitely in stock.  In the time it took me to brew my morning coffee, I was able to put all the ingredients together for the BBQ using chicken breasts for the first time and had everything simmering in the crockpot.

Wow, how simple is that?  Within hours the house was filled with a wonderful, mouth-watering aroma.  Hubby came home and dove into his plate saying, “… this tastes very familiar… what is it?”  Lizzie excitedly explained how her BBQ recipe worked great with chicken.  The BBQ Chicken, remarkably juicy, was served in organic blue corn taco shells — what a pleasant change from the typical whole wheat bun!

If you’re craving soup this winter season, be sure to read our next article on Lemon Harvest Soup.  Until then, think of ways to reinvent your family favorites and look for Lizzie’s secret ingredient in her BBQ video.

Warmly,

Doreen & Lizzie Marie

At the recent Taste of Atlanta event, I tasted many delicious foods.  One of those was Duck Confit served Asian style.  It was the first time I tried it and it was spectacular!  There were lo mein noodles and pieces of sautéed broccoli, carrot and yellow bell pepper.  The duck itself was tender and savory.  It was light but filling.
Duck Confit is a traditional French dish. You must salt-cure it to give it flavor, then poach the leg of a duck in its own fat.  The last thing you do is boil potatoes.  The Duck Confit I had was not traditional.  It did not have boiled potatoes, but it was still delicious and I highly recommend it!

Tastefully Yours,
Lizzie Marie

One of the many things Lizzie and I enjoy about shopping at the local Harry’s Farmers Market (owned by Whole Foods), is the type of conversations we have with fellow shoppers standing in the checkout lane.  Recently, the gentleman standing behind us loaded several cans of whole tomatoes, garlic, onions, and ravioli at the register.  “Someone must be making spaghetti sauce,” I said to Lizzie.  The man smiled and said, “I’m making my Mama’s Marinara Sauce.”  Fortunately, he was willing to share the recipe, which, of course, had no exact measurements, just like my mom cooks.  We prepared the sauce according to his directions, but tweaked it at the end by adding a tad bit more salt and some red pepper flakes.

The following amounts make a double batch so there will be plenty to freeze:
Ingredients

4 large cans whole peeled tomaotes (the fella told us to use San Marzano brand)
1 large carrot, peeled and grated (this replaces sugar, which is sometimes added to sauce)
1 large white onion, minced
1 large sweet onion, minced
Handful of fresh thyme sprigs, rinsed (remove leaves from stems and discard stems)
6-8 cloves of garlic, minced
2-3 tablespoons extra-virgin olive oil
To taste sea salt and pepper
Optional: Red pepper flakes, freshly grated parmegiano-reggiano cheese

Saute onions and garlic in oil until translucent over medium heat.  Add thyme leaves to onion/garlic mixture and cook for 2 minutes.  The man explained that the fun of using whole peeled tomatoes is squishing them in your hands into a bowl (best done in the kitchen sink).  He said you can make the sauce as chunky as you want.  We squished the tomatoes with our hands, but wanted a less chunky consistency so we ran the tomatoes through the blender for a few seconds.  Place squished or blended tomatoes with sauce into a large pot.  Add remaining ingredients, then bring to a boil then lower heat to a simmer.  Cover pot and simmer for 30-45 minutes.  Adjust salt and pepper to taste.

This is a wonderful sauce that tastes amazing when served over spaghetti squash, quinoa, or whole wheat pasta.

Warmly,
Doreen & Lizzie Marie

Lizzie and I recently taught a 6-week healthy living class in our community to coach parents and kids on how to create healthier lifestyles.  During our graduation class, we hosted a Healthy Food Fest where all participants brought in a healthy food item to share with the class.  Everyone made excellent choices.

Our food demonstration was Taco Stew which is a fabulous dish this time of year.  The kids were literally begging for second and third helpings of this highly nutritious meal.  Don’t worry, the portion sizes were tasting cups, not big bowls.  Always strive to use the highest quality ingredients you can afford (all-natural meats, organic ingredients, fresh veggies, etc.). 

Ingredients:
1/2 pound ground 90% lean beef or ground all-natural turkey breast
1/2 medium onion, chopped
2 garlic cloves, minced
2 tablespoons all-natural taco seasoning
2 cups all-natural low sodium chicken stock
1 15-ounce can black beans, drained and rinsed
1 14.5-ounce can organic diced tomatoes
1 cup organic frozen corn or fresh corn off cob
1 cup all-natural organic salsa
2 tablespoons extra-virgin olive oil

Cook meat in a large pot over medium-high heat.  Drain any liquid, remove and set aside.  In same pot, sauté onions in oil until translucent.  Add garlic to pot and cook for 3 minutes (be sure not to brown garlic or it will taste bitter).  Add meat back to pot and mix in taco seasoning.  Add remaining ingredients except corn.  Lower heat to simmer, cover and cook 10 – 15 minutes, stirring occasionally.  Add corn and cook for 5 more minutes.

I happened to have some leftover spaghetti squash today so I served up the Taco Stew over the squash.  What an easy way to add a unique veggie to a meal.

Because this dish is so high in fiber, there is no need to serve it with any side dish or bread.  If you must have a side dish, a fresh salad is a great choice.

Warmly,

Doreen & Lizzie Marie

Lizzie and I became inspired to create our own version of creepy finger cookies after seeing a post by a fellow foodie. We had a lot of fun using a simple butter cookie recipe that we rolled into 3 inch “fingers.” Add the knuckle detail with tines of a fork. Blanched almonds created fingernails, and seedlless raspberry jam provided the blood under the fingernail.  Bake cookies according to your recipe.

Have a ghoulishly great time!

Warmly,
Doreen & Lizzie Marie

Watch Lizzie’s step-by-step video and get creative with your kids this Fall season!

http://lizziemariecuisine.com/index.php?itemid=397

Warmly,
Doreen & Lizzie Marie

Lizzie Marie attended the 2007 Taste of Atlanta with press credentials, which offered her a fantastic opportunity to interview chefs and restaurants (see Archives link at www.LizzieMarieCuisine.com).  It was during this event where Lizzie met Chef Rocco DiSpirito of NYC.  A lot has happened since then and Lizzie’s plate is abundantly overflowing with community projects teaching people the importance of healthy living.

We look forward to seeing you!

Warmly,
Doreen & Lizzie Marie

Looking for a super simple, fast, healthy snack?  Have some fun creating PBJ Sushi Rolls!  I prefer to use almond butter instead of peanut butter because almond butter has an amazing flavor.  Try to find “No Stir” almond butter, which is a lot less messy than regular almond butter.  The almond oil rises to the top of the jar and it’s hard to stir it back into the almond butter without making a mess.  One of my favorite jams is blackberry, but use your favorite flavor or experiment with new flavors (apricot, strawberry, etc.).  Be sure your jam is 100% all-natural fruit.

INGREDIENTS:
2 slices whole grain bread, remove crust
Almond or peanut butter, enough to spread a thin layer on bread
100% all-natural fruit jam, enough to spread a thin layer on bread

To watch a step-by-step video, visit www.LizzieMarieCuisine.com.

Flatten bread until thin with rolling pin.  Spread thin layer of almond/peanut butter on one slice of bread.  Add a thin layer of jam onto almond/peanut butter.  Roll up bread tightly.  Slice into four pieces with a serrated knife.  Repeat with second slice of bread.

Enjoy!

Lizzie Marie

A super simple and quick lunch or dinner, Tunallini has an amazing flavor when Italian Flott brand tuna is used.

2 servings.
INGREDIENTS:
1 (2.8 ounce) can Italian tuna, packed in olive oil
1 (15 ounce) can Cannellini beans, drained and rinsed
2 tablespoons Red onion, minced
1– 2 tablespoons Red wine vinegar
To taste Sea salt and pepper
Empty tuna into medium bowl, add pinch of salt and pepper.  Break up tuna with fork; gently mix in beans and onions.  Add 1 tablespoon vinegar.  Mix gently, adjust flavor with more vinegar, salt and pepper.
Optional ingredients:
Serve by itself or on top of a sliced apples or pear.  Delicious served over baby spinach.  Add cherry tomatoes, fresh basil leaves or quartered artichoke hearts (non-marinated).