Recipes

Easy Potato Soup Perfect for Cold Weather …. So Good!

Potato Soup

  • 3-4 medium potatoes
  • 4 cups water
  • 1/4 cup shredded carrots
  • 3 ribs of celery
  • 1 medium onion
  • 2 Tbs flour
  • 2 Tbs Ghee (or butter)
  • 1.5 cups milk
  • 1 tsp of chicken bullion
  • Pepper to taste
  • Salt (optional)
  • chives (optional)

In a medium saucepan, boil the potatoes and carrots in water.  Add enough water to cover the veggies.  While the potatoes are warming up, grab a stockpot.

In the stockpot, sauté the onions and celery in the ghee over medium heat.  When the onions begin to become clear, add the flour, stirring frequently.  Add the milk little by little, continuing to stir often.  Add pepper and chicken bullion.   The mixture will look like gravy with onions and celery!  For thicker soup consistency, use more milk.

When the potatoes and carrots are beginning to soften, stir them with the water into the stockpot.  Add additional water to your preferred consistency.  Salt to taste (optional).  Reduce the heat to medium-low.  Let the deliciousness simmer for about 20 minutes stirring often.  When serving, top with the optional chives. (Bacon bits might taste good, too!)

If you try this, please let me know how it turned out!

Peace and Joy,

Diana

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Recipes

Lasagna from Scratch (even the noodles)

Diana’s Lasagna Recipe

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Ingredients:

  • Love 🙂
  • 1.5 lbs ground beef or turkey (for vegetarian, substitute your favorite veggie)
  • 1.5 medium to large zucchini, diced (or other seasonal veggie)
  • half red onion, chopped
  • half yellow onion, chopped
  • lasagna noodles (boxed or make your own — instructions below)
  • 3 cloves fresh garlic, minced
  • 1 – 28 ounce can of crushed tomatoes
  • 2 – 14.5 ounce cans of diced tomatoes with basil, oregano, garlic
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp garlic powder
  • 2 Tbs ghee (I have a separate post on how to make ghee)
  • salt to taste
  • pepper to taste
  • shredded mozzarella (optional)
  • lasagna baking pan
  • foil

Pre-heat oven to 375.

The most important ingredient in this recipe is love.  It should be added every step of the way.

Meat layer:

Add about a tablespoon of ghee to large skillet over medium-high heat.  Brown meat.  In the same pan to the side OR in a separate pan, sauté the onions and garlic in another tablespoon of ghee.  Then combine meat, onions and garlic.  Add oregano, basil, garlic powder, and salt and pepper to taste.  Stir in the zucchini at the end.  Cook until the zucchini begin to get slightly soft, then remove from heat.

Sauce:

In a separate sauce pan, combine the canned tomatoes.  Add additional garlic, oregano, and basil.  Use a hand blender to make the consistency more like a sauce.  Heat to keep sauce warm.

Noodles:

  • 3 eggs
  • 2 ¼ cups of flour
  • 1 quart size zipper bag
  • Pasta machine

In a large mixing bowl, add the flour and make a well in the middle.  Add the eggs to the well. Begin to beat the eggs and the flour will gradually work its way into the eggs, making a dough.  The dough will likely seem dry.  Begin to kneed the dough.  Add a tsp of water and continue to kneed.  If still dry, add another half tsp of water.  Kneed it into a ball and place in a zipper bag and let sit for 10 -30 minutes or so until the dough becomes soft.

Separate dough into 4 to 6 sections.  Take one section and flatten it by hand or with a rolling pin.  Feed it through the pasta machine until the desired thickness.  Here is a quick 1-minute demonstration on this step: https://www.youtube.com/watch?v=mqqO2umKs24

Layer the lasagna:

In a lasagna pan, add a layer of sauce. Place the noodles on the sauce. (If using boxed noodles, follow the instructions on the box.) Add a layer of meat/veggies. (I prefer to sprinkle just a little bit of meat, not using too much on each layer.)  Add a layer of sauce.  Repeat as many times as you like, or until you run out of meat.  End with a layer of pasta on top.  Top it with sauce.  Add shredded mozzarella (optional).

Bake the lasagna:

Cover the pan with foil and bake for 35 minutes.

Remove the foil. Use a fork and poke the center of the lasagna (to prevent bubbles).

Bake another 5-10 minutes until nicely browned.

Let cool about 10 minutes.  Cut and serve.

 

If you can, buy organic and local. 🙂

Enjoy,

Diana

Thoughts

Yoga Nidra Intention Radiance with Tracee Stanley

I am attending a wonderful session with Tracee Stanley and learning so much more about Yoga Nidra.

For example, I learned that I probably need to avoid using the two opposites Pain and Pleasure in my group Yoga Nidra classes and on recordings.  I do agree with her, and that is probably why I have only used it once in a recording, and even then felt pretty uneasy about it.  Those are some serious topics!

Diving in deeper and learning more about Yoga Nidra is so interesting and wonderful.  Yoga Nidra is such a powerful tool, and Tracee is such an amazing person and inspiration.  Thank you Tracee!

I am looking forward to refining my next Yoga Nidra, The Seed, and sharing with you all.

Namaste

Diana