A Winsome View

a lifestyle blog by Meaghan Clare

Food

Mineral Broth

FoodMeaghan White

As a teacher and entrepreneur, it’s really easy to feel rundown this time of year. One of the things I’ve been trying to do is to eat food that will help keep my immune system at its best. 

Today I wanted to share one of my favorite vegetable mineral broth with you. It comes from one of my favorite soup recipe books called, Clean Soups by Rebecca Katz. This broth is loaded with phytochemicals, antioxidants, anti-inflammatories, and vital minerals found in the vegetables, herbs and spices that help keep us healthy this winter season. 

We use this as a base for other soups. Another thing we like to do is drink it in a  thermos as a midmorning boost. 

Ingredients

(Makes 6 quarts)

6 unpeeled carrots, cut into thirds
2 unpeeled yellow onions, cut into chunks
1 leek, white and green parts, cut into thirds
1 bunch celery, including the heart, cut into thirds
4 unpeeled red potatoes, quartered
2 unpeeled Japanese or regular sweet potatoes, quartered
1 unpeeled garnet yam, quartered
5 unpeeled cloves garlic, halved
1/2 bunch fresh flat-leaf parsley
1 (8-inch) strip of kombu*
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt

Directions:

Rinse all of the vegetables well, including the kombu. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.

Remove the lid, decrease the heat to low, and simmer, uncovered, for at least 2 hours. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out. Simmer until the full richness of the vegetables can be tasted.

Strain the broth through a large, coarse-mesh sieve (remember to use a heat-resistant container underneath), then add salt to taste.

Let cool to room temperature before refrigerating or freezing. 

Holiday Eggnog

FoodMeaghan White

Tell me, what’s your favorite food or drink for the holidays and how much do you let yourself indulge? For me it’s eggnog and today I’m sharing my favorite spiked recipe with you.

What you’ll need…

  • 2.5 cups whole milk

  • .5 cup bourbon

  • .5 cup rum

  • 2 tbsp cinnamon

Mix the whole milk, bourbon, eggnog and rum together in a blender. Add al little cinnamon or nutmeg before you serve it. Hope you like it as much as we do! Happy Holidays!

Herb Salad

FoodMeaghan White

It’s September in Maryland, which means my herb garden is flourishing. There is no time like the present to make my favorite, simple, herb salad that I’d like to share with you lovely people today. What’s your favorite herb? How do you use it? Mine hands down, is sage and I love using it on my chicken. I love the woodsy flavor it brings to the table :)  

I like to pair this salad with a tuna or chicken salad sandwich. 

INGREDIENTS

  • 1 bunch of basil

  • 1 bunch of parsley

  • ½ bunch of mint

  • 1 lemon

  • 1/4 cup of chopped red onions

  • 2 tbsp olive oil

  • Arugala

  • Feta cheese

INSTRUCTIONS

  1. Chop herbs and onion finely and add to a large salad bowl of arugula.

  2. Make a dressing of olive oil, lemon juice, salt and pepper, then pour over the salad. Mix well together.

Date night Picnic and a Hike

FoodMeaghan White

I was reading an article in  Today Magazine about how couples who do "nothing" or simple things together are actually happier then those who do a ton of activities together all the time. A quiet place full of little distractions can certainly help to foster a comfortable environment for you to slow down, talk and just be together.

Whether you are in the middle of planning for your wedding, or you’re just in a busy season of your life, it doesn’t have to take much to plan a fun, easy date. Today I'm sharing one of the things Danny and I love to do when life gets crazy.

Even if it is a Wednesday night after a hard day at work, or a Saturday afternoon after we've worked on the house for a while, we like to pack up some food, put on some tennis shoes and go to a local park for a long hike.  Here are a few of our favorite food items to bring. 

Chicken Salad Sandwhich

Ingredients

  1. 1/4 cup of mayonnaise
  2. 2 tablespoons chopped fresh parsley
  3. 2 tablespoons chopped green onion
  4. 1/2 teaspoon kosher salt
  5. 1/4 teaspoon ground black pepper
  6. Pinch garlic powder
  7. 2 cups finely chopped cooked chicken.

Instructions

  1. In a large bowl, stir together mayonnaise, parsley, green onion, salt, pepper, and garlic powder. Add chicken.
  2. Scoop on to a roll and add a piece of  lettuce on top.
  3. Pack some olives, grapes and some sparkling lemonade. 

So the next time you feel stressed about your wedding planning or your challenging job, going on a hike and packing a simple lunch might just be exactly what you need.