Saturday, November 18, 2017

Broccoli Cauliflower Soup

This afternoon's lunch.  Many folks prefer a smooth and creamy soup, but I like to have vegetables with a little teeth to them.  If you like the creamy soup simply blend (carefully) and serve.

This one has some real prep time as it took about 10-15 minutes to prepare all the vegetables for this meal. Vegetable prep can be done well ahead of time.  Only 20 minutes cook time though so easy peasy!  Great alone or with some Corn Bread or a Muffin.  We had left-overs so I'm going to add a can of drained and rinsed Red Kidney ( or white Kidney) Beans when we serve it again.  You could add the beans in the beginning to beef up the protein and fiber.  Remember we ALWAYS use organic vegetables, etc.

Serves 3-5

1 cup broccoli florets, chopped small and rinsed
1 1/2 Cups cauliflower florets, chopped small and rinsed
1 cup carrots, diced
1/2 tablespoon olive oil
2-3 cloves minced, garlic
1/4 cup minced red onion
3 cups Chicken Stock/Broth (make your own bone broth for more nutrients)
7 oz jar diced tomatoes
1 1/2 Tablespoon Italian dried herb blend
3-4 slices cooked bacon, chopped (opt)
Salt and Pepper to taste
Fresh grated Parmesan Cheese, for serving
Chopped fresh flat-leaf parsley, for serving.

1.  In a large pot or saucepan, heal olive oil over medium low heat.  Add onion and garlic; cook until onions are translucent and garlic is fragrant, about 3 minutes.  Add carrot and cook stirring occasionally for 3-4 minutes.  Add the brother, tomatoes, herbs, salt and pepper.
2.  Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
3.  Stir in the rinsed broccoli, cauliflower and bacon.  Continue to simmer until cooked through but still crunchy.  About 5 minutes.
4.  Serve in bowls garnished with shredded parmesan and fresh chopped parsley.

Friday, November 17, 2017

Sweet Potato Broccoli Chicken Bake

This is my favorite go to meal for the three of us (one of us is only 5 yrs old and two of us are seniors).

1/2 pound Chicken (breast, thighs--I use one of each), cut bite size pieces
1 1/2 cups broccoli florets
1 med (1/2 pound) Sweet Potato, cut small bite size pieces
1/4 cup diced Red Onion
1 clove minced garlic
1 1/2 tablespoons raisins
1 tablespoon coarsely chopped Walnuts
3 tablespoons Olive or Avocado Oil
3/4 teaspoon Italian Seasoning mix
1/8 teaspoon salt (divided)
2 tablespoons soft goat or feta cheese (optional)

1.  Preheat oven to 350 degrees
2.  Drizzle 1 Tablespoon of oil in bottom of casserole dish
3.  Place cubed chicken on the bottom of casserole and season lightly with salt and pepper, toss to coat.
4.  In separate bowl combine Broccoli, sweet potatoes, red onion, garlic, raisins, walnuts, oil and herbs.  Toss to coat.
5.  Top chicken with vegetable mixture.
6.  Cover and bake for 20 minutes.  Remove cover and 10 minutes or until chicken is no longer pink and sweet potatoes are soft.  Top with cheese just before serving.

Wednesday, April 5, 2017

Grandma Farmer New Focus, Yet The Same

Grandma Farmer is reviving her BLOG and posting again!  Our Focus is the same yet very different!

Our BLOG is for you if you......
  1. Know someone who is a Senior
  2. Are 55+ Yourself
  3. You have family members that are Seniors
  4. Want to help
The elderly are an extremely frail part of our population.  It is estimated that by 2019 over 29% of the United States population will be over the age of 55 years. Seniors are thrust into a confusing Social Security and Medicare system that is constantly changing.

Changes, Changes, Changes As We Age
  • Nutrition requirements Change
  • Exercise Changes
  • Health Changes, Our Bodies Are Changing
  • Society Looks at You Differently
  • Relationships Change and We Suffer Losses
We Are Here To Help

We will be BLOGGING recipes and menus, special articles, and guest posts on topics of interest to SENIORS and their FAMILIES. Look for 2-3 post a week so subscribe or join our Facebook page so you don't miss a single post.