Creative Life A thru Z ~homemade chips

Creative Life A thru Z

Jean Hart

www.zazzle.com/jeanhar1*

Let Get Cooking 

Yes it's December, Yes it's the holiday season,
Yes I will be baking cookies and cakes, and candy. 
But for now because of all the sweet treats I will be eating this holiday season I have learned how to make my own healthy chips. 
In order to not feel like I'm completely out of control, I have also made a self rule of not eating cookies everyday. YES it's true. 
So hopefully instead of gaining 10 pounds this season, it's only 5 bls. 

Start with 100% whole wheat tortillas shells, pita bread works well too. 

I used a pizza cutter to cut them into triangles.
I broiled them for about 3 - 4 minutes, then turned them over for another 2 min.
You just have to watch your own time, mine was different then the recipe. 

Let them cool on a cookie rack

Place them in a air tight container. 

Enjoy a healthy snack in between all the holiday parties.

Be Inspired, 

~jean 

Let's get cooking

Creative Life A thru Z

Jean Hart Artwork 

Cooking is always a good idea. ...

Let's get cooking

www.zazzle.com/jeanhar1* 

Part of my creative life journey is cooking in the kitchen. 

Last Christmas Kerry gave me a cookbook, 

The Soup Bible, 

more than 100 recipes for delicious and satisfying soups. 

Now that Fall is here I think it's time to crack the spine and see what's cooking in this book. 

Hearty beefy beer soup

1 tablespoon vegetable oil

3/4 pound round steak, cut into 1/2 inch cubes

1 large onion, chopped

2 medium carrots, sliced

2 stalks celery, diced

5 cups beef broth

1 bottle 12 ounces stout or dark ale 

3/4 teaspoon dried oregano

1/4 teaspoon salt 

1/8 teaspoon black pepper

1 can kidney beans, rinsed and drained

1 small zucchini, cut into 1/2 inch cubes

4 ounces mushrooms, sliced 

1. Heat oil in Dutch over or large saucepan over medium heat, add beef, onion, carrots and celery. Cook and stir until meat is no longer pink and carrots and celery are crisp tender. 

2. Stir in broth, stout, oregano, salt and pepper, bring to a boil over high heat. Reduce heat to low, simmer 45 minutes or until beef is fork tender. 

3. stir beans, zucchini and mushrooms into soup. bring to a boil over high heat. Reduce heat to low, simmer 5 minutes or until zucchini is tender. 

makes 6 servings

Dinner the second night was the hearty beef beer soup and a caramelized onion and mushroom with paperjack grill cheese sandwich. 

This soup was amazing, we just couldn't get enough!!

Winner, winner for cold winter nights for sure. 

And the grill cheese sandwich, out of this world. 

5 stars and no left overs. 

Be Inspired, 

~jean