• Eat Simply
  • My Photography
    • Dale County Lake
    • Around Town
    • It's All about a Train
  • What's On My Mind
  • Yoga
  • Special Moments
    • The Final Days
    • No Credit ... No Blame
  • What Amuses Me!
  • What Inspires Me!
  • My Happy Place
    • The Deck and Backyard
    • Front Deck
    • Dining Room
    • Our Kitchen
  • Talking Tesla
Simply Wyse

Eat Simply

My blog is a collection of recipes spanning years of a variety of diets from low carb to Mediterranean and everything in-between. The bottom line is we love food of all kinds so the best "diet" for us is moderation. Period.

You will find recipes using everything from the stovetop to an Instant Pot to a crockpot.  

Comments are appreciated and welcomed! Let's chat!

ITALIAN ORZO SPINACH SOUP

7/7/2017

Comments

 
This delicious Italian Orzo Spinach Soup is simple, flavorful, and so comforting.
TOTAL TIME: 30 MINS / PREP TIME: 5 MINS / COOK TIME: 25 MINS
INGREDIENTS:
  • 2 tablespoons olive oil
  • 1 small white onion, peeled and diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic, peeled and minced
  • 6 cups chicken or vegetable stock
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1 1/2 cups (about 8 ounces)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 4 cups loosely-packed spinach
  • salt and black pepper
  • optional toppings: freshly-grated Parmesan cheese, crushed red pepper flakes
DIRECTIONS:
  1. Heat oil in a large stock pot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.
  2. Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Taste, and season with salt and black pepper as needed.
  3. Serve warm, garnished with your desired toppings.
Our Rating:
  • Do it again!
  • OK, but not too often
  • Pass on this one

Comments

The Scoop about Olive Oil

7/7/2017

Comments

 
Recently, Dr. Oz touted EVOO (extra virgin olive oil) saying if it did not harden in the refrigerator it was not authentic EVOO and may have other oils blended with it. Testing all my 'higher end' EVOO, I was a bit miffed that mine remained liquid. Let the research begin ... bottom line, refrigerating your EVOO is not necessarily a solid test of authenticity. Do your own research and see what you discover.

Here's my limited research...
  • https://www.oliveoilsource.com/definition/freezing-point-olive-oil
  • https://www.oliveoiltimes.com/olive-oil-basics/olive-oil-fridge-test/32830
  • http://www.foodrenegade.com/how-tell-if-your-olive-oil-fake/
​
Comments

Basil Pesto

7/3/2017

Comments

 
We do enjoy basil and grow it in our garden.

Ingredients:
  • 2 cups tightly packed fresh basil with a spinach / kale mix, if you'd like
  • 1/2 cup pine nuts (what's a pine nut?)
  • 1 clove of garlic, roughly chopped
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 3 tablespoons nutritional yeast
Comments

Portobello Fajitas

7/3/2017

Comments

 
Tom and I enjoyed these, though the residual liquid from the fajitas was an unappealing gray, aside from that ... I think we'll enjoy these. I used a red, green, and yellow pepper which made it a very colorful dish. Tom isn't a fan of guacamole, so he used fresh salsa.
​
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Serves 2 - 3

Ingredients:
  • 3 bells peppers, seeds removed and sliced thin
  • 1 yellow onion, cut into thin rounds
  • 2 large portobello mushrooms, stems removed and wiped clean
  • 2 ripe avocados
  • juice of 1/2 lime
  • sea salt, cumin, and garlic powder, to taste
  • 1 tsp. A1 steak sauce (for mushrooms)
  • 6 small flour tortilla, warmed
  • fresh red onion, hot sauce, cilantro, salsa - optional
Directions:
  1. Heat large skillet and a medium skillet over medium-high heat. Once hot, add a dash of oil to large skillet, then onion and peppers. Season generously with salt, cumin, and garlic powder.
  2. Cook until softened and slightly caramelized, stirring often.
  3. Set aside and cover to keep warm.
  4. At the same time, add a dash of oil to the medium pan.
  5. Add mushrooms.
  6. Once softened and brown, add dash of A1 (vegan-friendly) for more flavor (optional).
  7. Remove from heat, set aside, cover.
  8. Prepare guacamole by adding two avocados to a bowl then adding the lime, salt, and whatever else you like - onion, tomatoes, etc.
  9. Warm tortillas in oven or microwave and serve with mushrooms and pepper/onion mix. 
  10. Top with whatever condiments you like.
Our rating:
  • Do it again!
  • OK, but not too often
  • Pass on this one

Comments

    My Fav Links

    Misfits Market Referral Program
    The Herbal Toad

    Author

    Clean and simple eating is my goal. I love to cook and enjoy trying new recipes. All recipes included cover several diet types...raw vegan, vegan, vegetarian, low carb, and ketogenic. I have tried to remember to tag the recipes appropriately, but it is what it is.

    To find recipes using a particular recipe, click the search bar.

    ​Happy 'simple' eating!

    Picture
    Picture

    Archives

    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    October 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    January 2019
    November 2018
    October 2018
    July 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017

    Categories

    All

Copyright 2012 / Simply Wyse
  • Eat Simply
  • My Photography
    • Dale County Lake
    • Around Town
    • It's All about a Train
  • What's On My Mind
  • Yoga
  • Special Moments
    • The Final Days
    • No Credit ... No Blame
  • What Amuses Me!
  • What Inspires Me!
  • My Happy Place
    • The Deck and Backyard
    • Front Deck
    • Dining Room
    • Our Kitchen
  • Talking Tesla