Carrot Soup | Recipe for Life

Thai Carrot Soup
Serves: 6
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 large shallot, halved
• 1 tablespoon minced fresh garlic
• 1 pound peeled carrots, sliced
• 1 tablespoon fresh peeled ginger
• 3/4 small Serrano pepper
• 1 teaspoon ground coriander
• 3/4 teaspoon Madras curry powder
• 1 large Knorr vegetable bouillon cube
• 2 1/2 cups water
• 1 (13.5 ounce) can coconut milk
• 1/2 lime
• 1/8 teaspoon ground black pepper
• Fresh chopped cilantro for garnish

Heat the oil in a Dutch oven and saute the onions, shallots and garlic until onions are translucent. Add the carrots and remaining ingredients (except for lime juice and cilantro) and cook over medium heat for 25 minutes until the carrots are tender. Squeeze lime into soup. Allow mixture to cool slightly and place in blender to puree. Puree until smooth. Return the soup to the pot and heat over low heat. Serve warm garnished with cilantro.

Debbie Gore is a chef, speaker and coach. She teaches her Recipe for Life strategies for greater professional and personal performance. She teaches health and well-being starts from the inside out!

Her job with Saladmaster is about changing lives with healthy cooking solutions. For the last four years, Carolyn has been the Director of Marketing for the last four. With proposals for partnering hitting her desk each day, she helps decide whether their missions match.

Recipe for Life | Carolyn Evans

Her job with Saladmaster is about changing lives with healthy cooking solutions. She helped orchestrate a high profile partnership with The Cancer Project. The Cancer Project teaches “Food for Life” classes, which inform people how to eat a more nourishing diet with healthy ingredients and less oils. Many of The Cancer Project instructors use Saladmaster cookware in their cooking demonstrations. S She helped orchestrate a high profile partnership with The Cancer Project. The Cancer Project teaches “Food for Life” classes, which inform people how to eat a more nourishing diet with healthy ingredients and less oils. Many of The Cancer Project instructors use Saladmaster cookware in their cooking demonstrations. S

Meat of the Recipe (Passion or Purpose): Serving others is the meat (or in this case-tofu) of Carolyn’s Recipe for Life. aladmaster cookware is constructed of top quality metal – 316Ti titanium stainless steel, MADE IN AMERICA – which provides the maximum resistance to chemical reactions with the salts, acids, and alkalis in the food being prepared. This ensures the food being prepared contains no metal by-products from chemical reactions with metals in the cooking process.

Health of Carolyn’s Recipe: Starting from the inside out, Carolyn starts each day with prayer and then has steel cut outs, with berries and a kale, banana, pear and green grape smoothie made with Silk soymilk. A green, a bean and a grain are part of Carolyn’s nutritious diet philosophy. Carolyn also fits in about 20 minutes of exercise 3-4 times a week and hydrates with plenty of water throughout the day.

Nourishment of the Recipe (Centering): Organization is key. With Saladmaster in over 40 countries, Carolyn must be strategic in her workday so she can stay balanced. Just the amount of emails she receives can be overwhelming!

Binder of the Recipe (Her network): Carolyn is very close to her family; her mother and husband are her rocks!

Complexity of the Recipe: Carolyn is in an international business so she has friends scattered throughout the world and a wonderful network close to home. She has a monthly dinner group in her neighborhood. The age range is expansive and she appreciates the wisdom shared. Monthly gatherings over lunch or dinner feed her soul and quarterly the gals let their spouses join them.

Recipe on a budget (Financial goals): Carolyn and her husband have a very sound plan that they established young. They have a four-tine approach to the way finances are handled. They give to their church, save a portion, use a portion for bills and allocate a portion for play. They have always believed in living below their means because that alone is a great key to financial freedom.

Spice of the recipe: (Hobbies and interests): Carolyn loves to travel and likes the experience to include food, shopping, culture and scenery. Either domestic or abroad, she enjoys the new discoveries.

Consider if what Carolyn includes in her balanced recipe resonates with you. Recipe for Life is about personal development and encourages you to do one thing each day that your future self will thank you for!

Recipe for Life Workshop

WORKSHOP DETAILS
Join me on February 18th, 2012 9:30 a.m.-2:30 p.m. for a life-enhancing experience (At the end, you pay what you think it is worth or what you can afford!) Limited spots available.
Location: Intercontinental Hotel, 15201 Dallas Parkway, Dallas, Texas 75001
Parking: Free outside

Light Lunch: included as well as water and snacks

Reservations required: 817-329-8538

Who is hosting? Debbie Gore is speaker, coach and trainer, whose personal journey has been full of forks in the road. A fashion buyer whose career began at Dillard’s, eventually moving on to A Pea in the Pod and Viacom Entertainment, found she liked food more than fashion after taking a volunteer position buying for a gourmet store between jobs. Her passion unleashed; she transitioned her career and published her first cookbook, managed culinary schools and became a chef.

Today Debbie facilitates “Recipe for Life”, a program encouraging health, wellness and personal development. Debbie guides participants to examine powerful ingredients for a successful personal and professional life.

“Debbie challenges you to approach life with an attitude of making things happen. She helps keep you positive and focused and is a great resource for ideas and contacts.” Chef Darren McGrady – Former Chef to Queen Elizabeth II & Diana Princess of Wales

Here’s what eating fish can do for you! (thanks to omega-3 fatty acids):
• Keep the Heart Healthy—-may help to protect against heart attacks and strokes by keeping cholesterol and triglyceride levels down, lowering blood pressure, stabilizing irregular heartbeats, and acting as a natural blood thinner
• Fight Depression—studies show that omega-3’s may help to improve mood and mental health disorders
• Reduce the risk of Alzheimer’s disease– preliminary studies show that eating fish may help to prevent this brain disease
• Prevent onset of Diabetes and help fight diabetes—-appears to prevent insulin resistance in those who have Type II diabetes
• Combat Inflammatory diseases—help reduce pain and inflammation from arthritis and other inflammatory diseases like lupus

Honeyed Salmon | Recipe for Life

Salmon with Honey-Soy Sauce
Serves: 4

2 cups coarsely chopped portobello mushrooms (optional)
2 tablespoons honey
2 tablespoons less-sodium soy sauce
2 teaspoons Dijon mustard
2 tablespoons butter, divided use
1 teaspoon extra virgin olive oil
4 (8-ounce) wild salmon fillets
2 cloves garlic, minced
2 tablespoons dry white wine
2 green onions, sliced diagonally into 1/4-inch pieces
Cooked brown rice

Gently clean mushrooms with paper towel and remove stems. Preheat oven to 150°F. In a small bowl, whisk together honey, soy sauce and mustard and set aside. Melt a tablespoon butter and oil in a large skillet over medium heat and add the salmon fillets, skin side down. Cook the salmon 4 minutes per side. Remove the skin. (Skin should remove easily.) Transfer the cooked salmon to an ovenproof platter or baking dish and place in a 150°F oven while you make the sauce. Melt remaining butter and add the mushrooms and garlic. Sauté to soften mushrooms. Add the wine to the hot skillet and deglaze the pan scraping all the bits with a spatula. Add the honey mixture to the skillet and boil for 1 minute. Stir the green onions into the sauce just before serving. Serve salmon over rice and drizzle with sauce.

Debbie Gore is a speaker, author and chef who shares her healthy strategies in workshops and in cooking demonstrations for corporations.

1 fully cooked deli chicken (rotisserie chicken)
1/3 cup buffalo wing sauce, or more to taste
2 (8-ounce) packages cream cheese
1/2 cup blue cheese or Gorgonzola cheese, crumbled
1 bunch green onions, minced (white and pale green part only)
1/2 cup bottled ranch dressing
2 cups grated Cheddar cheese

Preheat the oven to 350°F. Debone the chicken and discard bones and skin. Shred or chop the chicken into small pieces. In a medium bowl, mix the buffalo wing sauce with the chicken pieces. Set aside. With an electric mixer, blend the cream cheese with the blue cheese, onions, and ranch dressing. Spread the cream cheese on the bottom of a 9 x 13-inch baking dish (I suggest splitting into two more decorative baking dishes). Sprinkle the chicken over the top and bake approximately 15 minutes or until heated through. Top with Cheddar cheese and bake until cheese is melted approximately 5 minutes. Serve with tortilla chips. Thanks Shelley Haugebak of Arizona!

Layer Dip | Recipe for Life

Tips: We prefer to grate our own Cheddar. It melts better than the pre-grated cheeses. My wing sauce had “inferno” as the heat index so the amount you use is dependent on the heat you want to add.

Tools:
electric mixer
cheese grater

Southwest Layer Dip
Serves: 8

3 ripe avocados, peeled and seeded
2 tablespoons freshly squeezed lime juice (juice from 1 medium lime)
1 large garlic clove, minced or pressed
1 (1.25-ounce) package taco seasoning
1 (8-ounce) carton sour cream
2 (9-ounce) cans bean dip
2 cups (8 ounces) grated Cheddar cheese
1 medium tomato, diced (1/4-inch pieces)
1 (4.25-ounce) can ripe black olives, chopped
1 bunch green onions, finely chopped (white and pale green part only)

Mash the avocados with the lime juice and garlic. Set aside. Mix the taco seasoning with the sour cream and set aside. In a decorative large glass bowl or a 9 x 13-inch baking dish, spread the bean dip on the bottom of dish. Layer the mash avocados over the bean dip, then the sour cream mixture. Sprinkle the cheese over the layered mixtures and sprinkle the chopped tomatoes, black olives and green onions evenly over the surface. You may make this dip 24 hours ahead. Serve with tortilla chips.

Tip: The mashed avocados, lime juice and garlic are the start of a great guacamole. Laurie Martell Pino of Denver, Colorado, is a friend from college. She increases the number of avocados to 4 or 5 and adds 1 to 3 tablespoons total garlic, depending on your taste, 1/2 of a red onion (finely chopped), 1/3 cup salsa, black pepper, chili powder and salt, to taste. Sour cream may be added to the guacamole if you like a creamier consistency. Fresh seeded, minced jalapeño peppers can be added if you want to add spice.

White Bean Chicken Chili
Serves: 6

4 (8-ounce) boneless, skinless chicken breasts
1 tablespoon olive oil
2 medium onions, finely chopped
4 medium garlic cloves, minced or pressed
2 (4-ounce) cans chopped green chiles
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
3 (16-ounce) cans Great Northern white beans, undrained
6 cups chicken stock or broth
3 cups grated Monterey Jack cheese, divided
Salt and pepper, to taste
Sour cream (optional)

Cover the chicken with water in a large stockpot or Dutch oven and simmer until tender and no pink remains. Drain and set the chicken aside to cool. Heat the oil in the same pot over medium heat and add the onions, garlic, chiles, cumin, oregano and cayenne pepper. Add the undrained beans and chicken stock and bring to a boil. Cube the chicken and add to the pot. Reduce the heat and add 2 cups of the cheese, and salt and pepper, to taste. Remove from the heat and garnish with the remaining cheese and a dollop of sour cream. Thanks Kathryn Farr of Florida!

Tip: You may use a small chicken or a precooked deli chicken (rotisserie chicken). When using either chicken, clean the chicken by discarding the skin and bones, reserving the meat. Canellini beans (white kidney beans) could be used in place of Great Northern white beans.

Debbie Gore is a chef, author and motivational speaker. Her cookbooks are available for .99 on Kindle from Amazon.com