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Tuesday, September 30, 2014

Hearty Cabbage Soup

Prep Time: 20 min. 
Serves: 14


  • 4 cups chopped green cabbage
  • 2 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 1 medium onion, chopped
  • 1 (10 ounce) package frozen green beans, thawed slightly
  • 1 (15.5 ounce) can cannellini beans, drained, rinsed
  • 6 cups water
  • 2 (14.5 ounce) cans chicken broth
  • 2 cups canned crushed tomatoes, undrained
  • 1 envelope GOOD SEASONS Italian Salad Dressing and Recipe MIX

Place all ingredients in 6- or 8-qt. Stockpot.
Bring to boil on high heat. Reduce heat to medium-low.
Simmer 30 min. Or until vegetables are tender.
Yield: 14 servings

Juicy and Flavorful Bunless Asian Burgers


  • 1 pound lean ground beef
  • 1/4 red onion, chopped
  • 1 large clove garlic, minced
  • 2 oz Sesame Ginger Dressing
  • Asian cabbage mix
  • Won Ton Crisps
  • Oriental Chicken Salad Dressing

Mix the first four ingredients in a bowl until well blended. One item to note; be sure to chop your onions into small pieces. It makes it less likely that your burger will break apart on the grill.

When blended it should take on a darker color

Divide the mix into four sections and press well into patties. Grill the burgers over medium heat until cooked to your preference, flipping once. I like mine medium with just a tad of pink in the center.

Top the asian burgers with a 1/4 -1/2 cup of Asian cabbage mix, add the won ton crisps then pour a bit of the oriental dressing on top of that. We did not have any burger buns (great planning, Lori!) when we made these, but if you want to put it on a bun, that’s fine too. Served with a side of sweet potato fries and it was a meal that left hubby and I begging for more! I used some sriracha sauce mixed with mayo as a dip for my fries but standard Utah fry sauce works just as well.


1/3 c. vinegar
1/4 c. soy sauce
2 tbsp. water
1 tsp. sesame oil
1/2 tsp. sesame seed
2/3 c. oil
Combine first 5 ingredients in jar with tight fitting lid and shake well. Add oil and shake again. Chill until ready to serve. Makes about 1 1/2 cups.

Beefy Mexican Soup

  • 1 pound lean ground beef 
  • 1 medium onion, chopped (1/2 cup) 
  • 1/4 cup chopped green bell pepper 
  • 5 cups hot water 
  • 1 package Hamburger Helper chili macaroni 
  • 1 teaspoon chili powder 
  • 1/2 teaspoon garlic salt 
  • 2 cups diced tomatoes (from 28-oz can), undrained 
  • 1 can (8 1/2 ounces) whole kernel corn, undrained 
  • 2 tablespoons sliced pitted ripe olives 

1. Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-
high heat, stirring occasionally, until beef is brown; drain. 

2. Stir in hot water, Sauce Mix, chili powder, garlic salt and 
tomatoes. Heat to boiling, stirring constantly. 

3. Reduce heat; cover and simmer 10 minutes, stirring occasionally. 
Stir in uncooked Pasta, corn and olives. Cover and cook 10 minutes 

Makes: 6 servings 


  • 2 cups navy beans
  • 1 cup chopped onions
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp pepper
  • ½ ham, chopped

Soak beans overnight. Drain. Combine ingredients in crock pot. Add 
water to cover. Cover. Cook on low for 10-12 hours or high 5-6 hours. Remove 
bay leaf and serve.

Red Bean Soup

courtesy Emeril Lagasse, originally appearing in Louisiana Real and Rustic, by Emeril Lagasse and Marcelle Bienvenu, William Morrow Publishers, New York, 1996
Show:  The Essence of Emeril
Episode:  Louisiana Cooking
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 2 hours
Yield: 8 to 10 servings

  • 2 tablespoons vegetable oil 
  • 1 1/2 cups chopped onions 
  • 1/2 cup chopped celery 
  • 1/2 cup chopped bell peppers 
  • 1 teaspoon salt 
  • 1/4 teaspoon cayenne 
  • 1/4 teaspoon freshly ground black pepper 
  • 4 bay leaves 
  • 2 quarts chicken or beef stock or canned low-sodium chicken or beef broth 
  • 4 cups cooked red beans, pureed in a food processor 
  • 1/4 cup dry sherry 
  • 1/2 cup chopped green onions 
  • 1/4 cup chopped parsley leaves 
  • 1/2 teaspoon hot sauce (recommended: Tabasco) 

Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.

Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.

Serve hot in soup bowls.

Texas Black Bean Soup

  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (14 1/2 ounce) can stewed tomatoes or Mexican stewed tomatoes, cut up
  • 1 (14 1/2 ounce) can diced tomatoes or diced tomatoes with green chiles
  • 1 (14 1/2 ounce) can chicken broth
  • 1 (11 ounce) can Mexi-corn, drained
  • 2 (4 ounce) cans chopped green chiles
  • 4 green onions, thinly sliced
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon ground cumin\
  • 1/2 teaspoon dried minced garlic

In a crockpot, combine all ingredients. Cover and cook on HIGH for 4 to
5 hours or until heated through.

Yields 8 to 10 servings - about 2 1/2 quarts.

Monday, September 29, 2014

Quick Hamburger Soup

Combine extra-lean beef and turkey breast for low-fat beefy flavor.

SERVINGS: 12 (1 cup) servings

  • 8  ounces extra-lean ground beef  
  • 8  ounces uncooked ground turkey breast  
  • 1-1/2  cups finely chopped onion  
  • 2  carrots, coarsely shredded  
  • 2  stalks celery, sliced  
  • 2  cloves garlic, minced  
  • 6  cups lower-sodium beef broth  
  • 2  14-1/2-ounce cans diced tomatoes, undrained  
  • 1  tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed  
  • 2  teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed  
  • 1  teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed  
  • 1/4  teaspoon salt  
  • 1/4  teaspoon ground black pepper  
  • 2  medium potatoes, chopped (2 cups) 

1. In in a Dutch oven, cook beef, turkey, onion, carrot, celery, and garlic until meat is brown and onion is tender. Drain off fat.

2. Add beef broth, undrained tomatoes, sage, thyme, rosemary, salt and pepper. Bring to boiling; stir in potatoes. reduce heat. Cover; simmer 10 to 15 minutes or until vegetables are tender. If desired, garnish with additional sage. makes 12 (1-cup) servings. 

Make-Ahead Directions: Prepare soup as directed through Step 2. Cover and chill for up to 24 hours. Heat and serve as directed

White Bean Soup with Gremolata

Pancetta adds bold flavor to this smooth, savory soup. Pair with toast or a small green salad for a light and filling weeknight meal.

Yield: 4 servings (serving size: 1 1/2 cups soup and about 1 1/2 teaspoons gremolata)


  • 2  teaspoons  olive oil
  • 1/2  cup  finely chopped pancetta
  • 1  cup  prechopped onion
  • 1/2  cup  prechopped celery
  • 2  teaspoons  minced garlic
  • 2  cups  fat-free, less-sodium chicken broth
  • 1/2  cup  water
  • 1/4  teaspoon  black pepper
  • 2  (19-ounce) cans cannellini beans, rinsed and drained
  • 1  bay leaf


  • 1  tablespoon  chopped fresh parsley
  • 2  teaspoons  grated lemon rind
  • 1  teaspoon  minced garlic

1. To prepare soup, heat oil in a large saucepan over medium-high heat. Add pancetta; sauté 2 minutes. Stir in onion, celery, and 2 teaspoons garlic; sauté 3 minutes or until almost tender. Stir in broth and next 4 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer 8 minutes, stirring occasionally.

2. To prepare gremolata, combine parsley, rind, and 1 teaspoon garlic. Sprinkle over soup.

Nutritional Information
Fat:7.6g (sat 2.4g,mono 3.2g,poly 1.4g)

Ivy Manning, Cooking Light, NOVEMBER 2009

Celery And Beef Soup

This is a very nice mix it and forget it soup. It has great
flavor. I used reduced-sodium, fat-free beef broth in place of the water. 
I also needed to cook a little longer after adding the rice for it to get 

Recipe By : Soup_4_Supper (Rose)
Serving Size : 10 Preparation Time:
Categories : Slow Cooker Soups

  • 8 celery ribs -- sliced 1/2" pieces
  • 2 tablespoons oil
  • 2 pounds stew beef -- cubed
  • 2 onions -- chopped
  • 3 cloves garlic -- crushed
  • 2 bay leaves
  • 1 tablespoon thyme
  • Salt and Pepper-- to taste
  • 15 ounces chopped tomatoes
  • 1 carrot -- diced
  • 1 potato -- diced
  • 1 large handful brown rice
  • 8 cups water

Brown beef in oil in skillet. Put in crockpot. Add onions, celery, and
garlic to skillet. Cook, stirring, for about 8 to 10 minutes, or until
celery is limp. Add to beef in crockpot. Put a little water in the hot
skillet to remove any browned bits of beef or vegetable. Add this water to
crockpot. Stir in bay leaves, thyme, salt and pepper, tomatoes, carrot,
potato, and water. Cook 6 to 8 hours on LOW. One-half hour before serving,
turn crockpot to HIGH and add rice.

Recipe Source: Soup_4_Supper (Rose)

French Beef and Noodles CP

  • 2 Lbs Stew Beef, cut into 2-inch pieces 
  • All-purpose Flour and Black Pepper, combined for dredging 
  • 1 Can (10.75 oz) Condensed Golden Mushroom Soup  
  • 1 Can (10.75 oz) Condensed French Onion Soup 
  • 1 Pkg (8 oz) Wide Egg Noodles, cooked  

Dredge beef in flour and pepper to coat well.  Brown in skillet with oil
before transferring to crock-pot.  Combine soups; mix well.  Pour over
beef .

Cover and cook on Low for 6 - 8 hours or until beef is tender. Just 
before serving cook noodles; serve.

Slow Cooker Hearty Steak and Tater Soup

Makes: 9 servings (1 1/2 cups each)

  • 1 pound beef boneless round steak 
  • 1 pound small red potatoes, cut into 1/4-inch slices (4 cups) 
  • 2 medium stalks celery, chopped (1 cup) 
  • 2 medium carrots, chopped (1 cup) 
  • 1 medium onion, chopped (1/2 cup) 
  • 2 cloves garlic, finely chopped 
  • 1 tablespoon beef bouillon granules 
  • 1/2 teaspoon pepper 
  • 4 cans (14.5 ounces each) beef broth 
  • 1 jar (6 ounces) Green Giant® sliced mushrooms, undrained 
  • 1/2 cup water 
  • 1/2 cup Gold Medal® all-purpose flour 

Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients
except water and flour in 5-quart slow cooker.
Cover and cook on Low heat setting 8 to 9 hours.
Mix water and flour in small bowl; gradually stir into soup until 
blended. Increase heat setting to High. Cover and cook about 
30 minutes or until slightly thickened.

From Betty Crocker

Sunday, September 28, 2014

Chicken Corn Chowder

Corn kernels pureed with milk create the rich, smooth texture of classic chowder. A tossed salad rounds out the meal.

Yield: 4 servings


  • 1  tablespoon  butter
  • 6  green onions
  • 2  tablespoons  all-purpose flour
  • 2  cups  chopped cooked chicken breast
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  (10-ounce) packages frozen corn kernels, thawed and divided
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 2  cups  fat-free milk
  • 1/2  cup  (2 ounces) preshredded cheddar cheese

Melt butter in a Dutch oven over medium-high heat. Remove green tops from green onions. Chop green onion tops; set aside. Thinly slice white portion of each onion. Add sliced onions to pan; sauté 2 minutes. Add flour; cook 1 minute, stirring constantly with a whisk. Stir in chicken, salt, pepper, 1 package of corn, and broth; bring to a boil. Reduce heat, and simmer 5 minutes.

While mixture simmers, combine the remaining corn and milk in a blender; process until smooth. Add milk mixture to pan; simmer 2 minutes or until thoroughly heated. Ladle 2 cups chowder into each of 4 soup bowls; sprinkle evenly with green onion tops. Top each serving with 2 tablespoons cheese.

Allison Fishman, Cooking Light, JULY 2006 

Greek Style Grilled Pork Chop Meal

serves 4

Marinaded pork chops:

  • 1 Tbsp. red wine vinegar
  • 1 tsp. dried oregano\
  • 1 tsp. olive oil
  • 2 cloves garlic, minced

  • 4 (4-ounce) boneless pork chops

Combine marinade ingredients in a zip-top plastic bag. Add pork to bag & seal. Marinate for 20 minutes, turning after 10 minutes. Make the Tzatziki & Salad in the meantime.

Heat a grill pan or barbecue over medium-high heat. Coat the pan with cooking spray. Remove pork from bag & discard marinade. Sprinkle both sides of pork evenly with 1/4 tsp. salt. Add pork to pan & cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan & let stand for 2 minutes.

Tzatziki sauce:

  • 3/4 cup plain Greek-style yogurt
  • 1 Tbsp. chopped fresh dill
  • 1 Tbsp. red wine vinegar
  • 1 tsp. olive oil
  • 1/8 tsp. salt

Combine all ingredients and stir well with a whisk. Cover and chill until ready to serve.

2 medium tomatoes, diced
1 cup diced cucumber
1/2 cup diced red onion
1/8 tsp. salt

Combine all ingredients and toss.

Toasted Pitas:
2 pita rounds
olive oil
Greek seasoning

Very lightly brush pitas with olive oil. Sprinkle with Greek seasoning. In the last few minutes of grilling the pork, place pitas on barbecue or grill pan until heated through. Not too long or they will turn to pita chips!  Remove from barbecue and cut into quarters. 

This meal takes about 30 minutes to get on the table - fast, simple, and delicious!

Chili with Pepper and Mushroom

This easy chili recipe has a great fusion of flavors by adding fresh vegetables. By making this chili with pepper and mushroom recipe, you'll please everyone in the family with a chili that calls for both meat and veggies. 

Cooking Time: 20 min


  • 1 pound lean ground beef 
  • 1 large green bell pepper, chopped 
  • 2 cups onion, chopped 
  • 3 cloves garlic, minced 
  • 1 1/4 teaspoons salt 
  • 1/4 teaspoon black pepper 
  • 2 teaspoons chili powder 
  • 1 tablespoon ground cumin 
  • 1 15 ounce can kidney beans, or chili hot beans 
  • 1 28 ounce can whole tomatoes, cut up, with juice 
  • 1 cup picante sauce 
  • 8 ounces fresh mushrooms, chopped

Brown ground beef, onions and green pepper until meat is done and onions are translucent. Drain off fat. 
Add spices, beans, tomatoes and picante sauce.
Bring to a boil, then add mushrooms, and reduce heat to med./low.
Simmer 10-20 minutes until mushrooms have cooked down into the chili.

Farmworkers' Chile Soup

Rosebud Texas 1906
From: (Jason E. Durbin)

My grandmother passed this recipe on to me by feeding it to me every other
time I visited (aternative visits I was served chicken and dumplings). She
said she learned from the farm workers on her father's farm who cooked it in
a huge pot over an outside fire all day.


  • 2 Smoked Hamhocks (or more according to how much meat you want in the mix)
  • 1 large Onion
  • 1 bag Pinto Beans (other beans (kidney, red, etc) can be substituted)
  • Chile Powder (Gebhardt's for real Texas nostalgia)
  • water
  • oil

Saute the onions in the oil adding the hamhocks early enough to brown the
outside without burning the onions. Add the beans (no need to soak in my
experience) and enough water to cover beans and hocks with about an inch
extra. Bring to a boil then lower to a simmer and leave for about an hour.
(Do not add salt yet! It makes the beans take much longer to cook). Add
water as needed to keep everything immersed.

Add chile powder to taste (anything past 2/3 of a large bottle is for
masochists only, but be sure to add enough to give a rich color and taste).
Cook until beans are tender. Remove hamhocks and strip the
meat off. Return the meat to the soup. Add water to create a more soupy
consistency than typical chile. Heat until hot enough to serve.

It's very easy.

Serve with corn bread, dark molasses and butter -- what do you see going
down mole holes? (sorry) (Brer Rabbit is traditional in my family). Even if
you have always hated molasses, I assure this taste combination will change
your mind -- well maybe.

Jason Durbin


(Serves 4)


  • 1 medium green cucumber
  • 2 cloves garlic, chopped (3-4 sind sogar noch besser)
  • 3 spring onions, including half the green tops
  • 1/2 each read and green capricums (sweet pepper), roughly chopped
  • 1 tblsp chopped dill, parsley and chives
  • 1 tblsp cider vinegar
  • 2 tsp sugar
  • 1 cup Vegetable Stock
  • 1 ripe avocado
  • 2 tblsp white wine
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 2 tsp olive oil
  • 1 firm red tomato, diced
  • 2 tblsp lemon juice
  • 1 extra tsp chopped chives
  • garlic croutons to serve

Peel and seed the cucumber and chop roughly. Put cucumber, garlic,
spring onions, capsicums, herbs, vinegar, sugar, stock and half the
peeled and chopped avocado into a food processor fitted with a steel
blade. Blend well, then pour into a large serving bowl and add white
wine, salt, pepper, olive oil and diced tomato. From now on, it must be
stirred not blended. Just before serving, stir in the remaining
avocado, diced and tossed in lemon juice. Sprinkle with remaining
chives. Serve with garlic croutons.

Saturday, September 27, 2014

Celery Root and Cèpe Soup

Autumn 2006 By: Jennifer McLagan
from LCBO Food and Drink

This is a sophisticated rich soup and the croutons, while not essential, provide an interesting contrast in texture.

  • ½ oz (15 g) dried cèpes (or porcini)
  • 2 medium onions
  • 1 celery root, about 5 inches (12 cm) in diameter
  • 2 tbsp (25 mL) unsalted butter
  • 2 tbsp (25 mL) olive oil
  • 2 tsp (10 mL) kosher salt
  • Freshly ground pepper
  • 1 cup (250 mL) light cream
  • Fried bread croutons, optional

1. Place the dried mushrooms in bowl and pour over 3 cups (750 mL) boiling water. Leave the mushrooms to soak for 20 minutes.

2. Peel and dice the onions and celery root. In a large frying pan with a lid, heat the butter and oil over medium-low heat. Add the onions, celery root and salt. Stir to coat the vegetables in the butter and oil, cover and cook gently for 15 minutes.

3. Remove the dried mushrooms from the soaking liquid, chop them coarsely and add to the vegetables. Carefully strain the soaking liquid through a fine sieve and pour into the pan. Cover and cook until the vegetables are very soft, about 15 minutes. Season with pepper and more salt if necessary and let cool slightly.

4. Purée the vegetable mixture in batches in a blender, then pour into a saucepan. Add the cream, then heat the soup gently. If it seems too thick, add more water. 

5. Serve topped with croutons, if desired.

Serves 6 to 8

Hearty Chicken Tortilla Soup

Prep : 10 min Cook Time : 30 min Serves : 4
By: Campbell's®


  •   2 boneless, skinless chicken breasts (about 8 oz / 250 g), cut into chunks
  •  1 box (900 mL) CAMPBELL'S® Organic Free Range Chicken Broth
  •  1 tsp (5 mL) ground cumin
  •  1/3 cup (75 mL) uncooked regular long-grain white rice
  •  1 ½ cups (375 mL) frozen corn niblet
  •   1/4 cup (50 mL) chopped red or green pepper
  • 1/2 cup (125 mL) Pace® Chunky Salsa
  •  1 tbsp (15 mL) chopped fresh cilantro leave
  •   2 tbsp (25 mL) fresh lime juice
  •    Crisp Tortilla Strips*

1. Spray large saucepan with cooking spray and heat over medium-high heat 1 minute. Add chicken and cook until browned, stirring often.
2. Add broth, cumin and rice. Heat to a boil. Cover and simmer for 20 minutes.
3. Stir in corn, pepper, salsa, cilantro and lime juice; heat through. Top with Crisp Tortilla Strips.

Recipe Tip
*Crisp Tortilla Strips: Preheat oven to 425°F (220°C). Cut 4 corn tortillas into thin strips and place on baking sheet. Spray with cooking spray. Bake 10 minutes or until golden.

Minty Pea Soup with Crispy Bacon Bits

Yield: 4 servings


  • 1 medium onion, peeled and chopped
  • 1 medium potato, peeled and chopped
  • 1 clove of garlic, peeled and chopped
  • 850ml/3.5 cups of vegetable stock
  • 250g/2 cups of peas
  • 4 tablespoons chopped fresh mint
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice
  • 1/4 cup yoghurt or cream
  • 1 handful of bacon lardons (or a strip of bacon cut into slices)

1. Place the onion, potato, garlic and stock into a saucepan and bring to the boil. When boiling, reduce the temperature and leave to simmer for 15 minutes.
2. Meanwhile, fry your bacon lardons until crispy and when done, leave on a paper towel to drain.
3. Add in the peas into the soup base and leave to simmer for another 5 minutes.
4. Stir in the mint, sugar, lemon juice and use a hand-processor to blend until smooth. If you don't own a hand-processor you can pour it into a blender, a small amount at a time, and blend until smooth.
5. Stir in the yoghurt or cream, taste and season with salt and pepper.
6. Divide evenly into bowls and top with crispy bacon bits.


  • 5 cups chicken broth
  • 1 cup long grain white rice
  • 2 cups frozen peas
  • 1 egg
  • 2 cups shredded cooked chicken

Heat broth. Add rice and peas, simmer 18 min. or until rice is tender. 
Whisk in egg then stir in chicken. Heat through. 
Serve with crackers. 


Coconut Soup

Recipes courtesy Paula Deen, 2007 
Show: Paula's Home 
Cooking Episode: Thai For My Guy 

  • 4 cups chicken broth 
  • 1 lemongrass stalk, cut into 1-inch pieces and crushed 
  • 4 fresh kaffir lime leaves, torn in 1/2 
  • 1 (3-inch) piece fresh ginger, thinly sliced 
  • 1 pound, boneless, skinless chicken, cut into thin strips 
  • 1 (8-ounce) can straw mushrooms, drained and rinsed 
  • 4 small green Thai chiles, sliced very thin 
  • 4 tablespoons fish sauce 
  • 2 tablespoons sugar 
  • 1 (13-ounce) can coconut milk 
  • 1/4 cup freshly squeezed lime juice 
  • 1/4 cup fresh chopped cilantro leaves 
  • Salt and freshly ground black pepper 

In a soup pot, combine and bring to a boil the chicken broth, lemon grass, lime leaves and ginger. Lower heat, cover and simmer for 10 minutes to infuse the broth with flavor. 

Strain the infused broth, discard the aromatics and return the broth to the pot. Add chicken, mushrooms, chiles, fish sauce, sugar, coconut milk, and lime juice and simmer for another 10 minutes until the chicken is cooked through. Finally season the soup with salt and pepper. Ladle into serving bowls and top each bowl with some cilantro leaves. Serve immediately.

Roasted Chicken Noodle Soup

  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 6 cups chicken broth
  • 4 cups diced peeled uncooked potatoes
  • 1 teaspoon salt
  • 2 cups diced roasted chicken breast
  • 2 cups uncooked yolk-free wide noodles
  • 1 cup evaporated milk 

In a Dutch oven or soup kettle, sauté the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; sauté 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender. Reduce heat. Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).

Friday, September 26, 2014

Broccoli, White Bean & Cheddar Soup

  • 1 14-ounce can reduced-sodium chicken broth or vegetable broth 
  • 1 cup water 
  • 1 pound broccoli crowns , trimmed and chopped (about 6 cups) 
  • 1 14-ounce can cannellini beans , rinsed 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon ground white pepper 
  • 1 cup shredded extra-sharp Cheddar cheese 

1: Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and continue cooking until tender, about 8 minutes. Stir in beans, salt and pepper and continue cooking until the beans are heated through, about 1 minute.
2: Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

Nutrition: (Per serving)
Calories - 153
Carbohydrates - 15
Fat - 7
Saturated Fat - 4
Monounsaturated Fat - 0
Protein - 11
Cholesterol - 21
Dietary Fiber - 6
Potassium - 435
Sodium - 437
Nutrition Bonus - Vitamin C (94 daily value), Vitamin A (25 dv), Calcium (21 dv).

Broccoli Soup with Potato and Cheddar

 - makes 1 quart (1.1 L) 

  • 1 tbsp olive oil 
  • 3/4 pound broccoli, chopped 
  • 1 large potato, chopped 
  • 1 leek, chopped 
  • 2 shallots, chopped 
  • 2 cups chicken stock 
  • 1 tsp dried thyme 
  • 1 tsp dried oregano
  • 1/2 tsp curry powder 
  • 2 tsp Dijon mustard 
  • 1 cup milk 
  • 1/3 cup shredded cheddar cheese 

Heat oil in a large heavy-bottom pot. Add broccoli, potato, leek, and shallots and saute, stirring frequently, over medium-high heat for about 5 minutes. 
Add 1 cup of stock, along with thyme, oregano, and curry, then cover and simmer until vegetables are very tender about 30 minutes. 
Let the soup cool, then pour it into a food processor or blender along with mustard and process until it is a smooth puree. 
Pour the puree back into the pot and add remaining stock, milk and cheese and heat slowly, stirring to blend well. When cheese has just about melted, it is ready. 
Serve hot. 

Callaloo (Real Trini Style)...

This is the real callaloo the way it's made in Trinidad. This callaloo
is not considered a soup but rather a side dish used with the Sunday
lunch. If you can get the real ingredients wherever you are you are
going to really ENJOY this dish. Serve on rice, boiled provisions,
macaroni pie, potato salad....Caribbean foods are best for this dish.
All ingredients can be prepped before and stored in the refrigerator
at least two days before.
by Sunday Chef #1116383

50 min | 20 min prep
SERVES 4 -6 , 1 pint

* 1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root)
* 15 okra (soft tips, cut into 1 inch pieces )
* 2 stems chives (chopped coarsely)
* 1 onion (medium, sliced)
* 1 sprig thyme (stem and leaves)
* 1 bunch celery (chopped roughly)
* 1 garlic clove (crushed)
* 1 whole hot pepper
* 1 pimentos (chopped)
* 2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
* 1/4 lb salted pork tail 
(adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces)
* 1 teaspoon sugar
* 2 teaspoons salt

1. Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
2. Add all the ingredients into a medium pot over medium heat.
Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
3. Taste and season with salt and pepper if necessary.
4. When the callaloo is done the leaves and okras should be tender
and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
5. Remove from heat and allow to cool for 15 minutes. Remove the
pork tails before blending.
6. Using a hand blender, blend the callaloo until all the
ingredients are pureed.
7. Store in a clean pot with pork tails and reheat before serving.
8. Serve with rice, stewed Caribbean chicken, potato salad, boiled
provisions, cole slaw, pigeon peas and macaroni pie.

Cream of Carrot Soup with Ginger

  • 2 tablespoons butter
  • 2 medium onions, peeled and coarsely chopped
  • 1 1/2 pounds young carrots, peeled and sliced
  • 3 tablespoons shredded fresh gingerroot
  • 6 cups chicken stock
  • 1 cup milk
  • 1 1/2 cups light cream
  • 1 teaspoon salt or to taste, if desired
  • Large pinch freshly ground white pepper

Optional: 1/4 cup, or to taste, minced fresh dill weed instead of ginger 
Melt butter in a medium (3-quart) saucepan. 
Cook onions uncovered over low heat until translucent, about 15 minutes. 
Add carrots and shredded ginger (omit ginger if you plan to add dill later), 
cover, and cook over medium-low heat for 20 minutes. 

Bring chicken stock to simmer in a separate saucepan while carrots are cooking. 
Add stock to the carrot mixture and boil gently over medium heat for 20 minutes 
or until the carrots are fork-tender. 
Remove from heat and add milk. 

Allow to cool for a few minutes before putting soup into a food processor or blender. 
(The food processor will produce a pleasant graininess.) 

Stir in the cream, and add the salt and pepper to taste. 
Minced dill weed, in place of ginger, may be added at this point. 
Reheat the soup gently; don't let it come to a boil. Ladle soup into heated bowls.

Homemade Cauliflower Cheese Soup

  • 1 large head of cauliflower 
  • 2 tablespoons of minced onions 
  • 2 tablespoons of melted butter 
  • 2 tablespoons of all-purpose flour 
  • 1/2 to 3/4 teaspoon of table salt 
  • 1/4 to 1/2 teaspoon of ground black pepper 
  • 1 can of chicken broth (standard size can) 
  • 3 cups of milk 
  • 2 cups shredded cheddar cheese 
  • 1/4 cup of fresh chopped parsley 

Wash, drain and remove any leaves and/or blemishes from your head of cauliflower. Chop cauliflower into small bite-sized pieces. Bring a large pan of water to a boil and add in the chopped cauliflower and 1/2 teaspoon of salt. Cook until it becomes fork tender, drain water. In another large pan, saute the minced onions in butter until onions become tender. Blend in the all-purpose flour, table salt and ground black pepper. Slowly stir in the chicken broth and milk. Cover and cook over medium heat, stirring very frequently, until the soup reaches the boiling point. Stir in the shredded cheddar cheese and continue stirring the soup until all of the cheese has melted. Slowly stir in the cauliflower and fresh chopped parsley. Turn heat down to low and simmer for 5 minutes. Remove from the stove and serve immediately.
Also can be made in a crock pot. 

Thursday, September 25, 2014

Celeriac and Pear Soup with Stilton and Walnuts

Holiday 2007
By: Marilyn Bentz-Crowley
from LCBO Food and Drink

Knobby celeriac is not very attractive, but inside hides a delicious interior, which is used quite effectively with pear in this appealing soup.

  • 1 medium celeriac, about 1½ lbs (750 g)
  • 2 ripe pears
  • 1 medium Yukon Gold potato
  • 1 tbsp (15 mL) butter
  • 1 medium onion, diced
  • 2 cloves garlic, sliced
  • 4 cups (1 L) chicken stock or broth
  • 1 bay leaf
  • 4 to 5 oz (125 to 150 g) Stilton cheese
  • ½ cup (125 mL) toasted walnuts, copped
  • ¼ cup (50 mL) finely chopped fresh parsley
  • ½ cup (125 mL) whipping cream
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) freshly ground black pepper

1. Using a chef’s knife, trim off outside of celeriac until creamy white interior is visible; some brownish spots remain. Cut celeriac into 1-inch (2.5-cm) dice. Peel, core and cut pears into chunks. Peel potato; cut into chunks.

2. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Stir in celeriac, pear and potato; add stock and bay leaf. Bring to a boil; reduce heat and simmer 20 to 25 minutes or until vegetables are tender. Discard bay leaf.

3. Meanwhile, crumble Stilton with a fork; stir in walnuts and parsley. Cover and set aside at room temperature or up to half a day in the refrigerator.

4. When vegetables are tender, purée soup in batches in food processor or blender. Return to saucepan. Stir in cream, salt and pepper. Taste and adjust seasoning as needed. (If making ahead, cover and refrigerate soup for up to 3 days. Soup does not freeze well due to the potato.) Reheat soup until hot, but do not boil. Ladle into warmed soup bowls; garnish with a small spoonful of cheese mixture.

Serves 8 to 10

Sweet-and-Sour Beet, Cabbage, and Tomato Soup

This soup may be familiar as the Polish and Russian soup called borscht. Serve it either hot or cold. Substitute celery for celeriac, if you prefer.

8 servings (serving size: about 1 cup soup, 1 tablespoon sour cream, and 1/2 teaspoon rind)


  • 4 1/2  cups  water
  • 6  cups  shredded cabbage (about 1 pound)
  • 2  cups  chopped onion
  • 2  cups  diced peeled beets
  • 1 1/2  cups  canned petite diced tomatoes, undrained
  • 1/2  cup  tomato sauce
  • 1/4  cup  chopped peeled celeriac (celery root)
  • 1  tablespoon  brown sugar
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 2  tablespoons  golden raisins
  • 1  tablespoon  fresh lemon juice
  • 1/2  cup  sour cream
  • 4  teaspoons  grated lemon rind

Bring water to a boil in a Dutch oven. Add cabbage and next 8 ingredients (cabbage through pepper), and bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Stir in raisins and juice. Simmer, partially covered, 15 minutes. Top soup with sour cream and rind.

Nutritional Information
Calories:114 (27% from fat)
Fat:3.4g (sat 1.9g,mono 0.9g,poly 0.3g)

Creamy Carrot Soup

  • ¾ c. onion, chopped
  • 3 Tbs. Organic butter or parve margarine
  • 3 c. carrots, chopped
  • 3 c. GF chicken or veggie broth
  • 2 Tbs. uncooked long grain rice
  • ½ c. heavy whipping cream or non-dairy substitute
  • 1-2 Tbs. GF tomato paste
  • ½ tsp. salt
  • ¼ tsp. white pepper 

In a large saucepan, sauté the onion in 2 Tbs. butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly. Transfer to a blender or food processor; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through.

Low Fat Cabbage And Chicken Soup

Yield: 8 (1 cup) servings:

  • 4 cups water 
  • 3 cups low-fat, low-sodium chicken broth 
  • 2 cups chopped tomatoes 
  • 1/2 stalk celery, chopped 
  • 4 green onions with tops, chopped 
  • 1 potato, peeled and diced
  • 1 bay leaf
  • 1 tsp salt 
  • 1/2 tsp thyme
  • 1/4 tsp caraway seeds 
  • 3 cups shredded cabbage 
  • 1 cup chopped cooked chicken 
  • 1 tbsp lemon juice 
  • 2 tsp sugar 

In a large soup pot, combine the water, broth, tomatoes, celery, 
onion, potato, bay leaf, salt, thyme, and caraway seeds. 
Simmer for 30 minutes to 1 hour. Add the cabbage, chicken, lemon 
juice, and sugar. Remove the bay leaf and serve. 

Exchanges Per Serving: 
2 Vegetable 1 Very Lean Meat

Sweet & Sour Cabbage Soup

From: (Nachison,Beth)

  • 1 large cabbage, shredded
  • 1-2 carrots, shredded [OR--use 2 lbs pre-shredded cole-slaw mix instead]
  • 2 lbs sauerkraut, with liquid
  • 1 large can tomato juice
  • 1 can water
  • salt to taste
  • 1-2 tsp peppercorns (or to taste)
  • 1-2 tsp dill weed (or more to taste)
  • 1 c raisins
  • 1/4 c brown sugar, packed
  • 1/4 c lemon juice

Put cabbage, carrots, sauerkraut, raisins, liquids and spices
in a large pot.

Bring it to a boil.

Add brown sugar and lemon juice. Cook for a while till
cabbage is soft and flavors are blended. Adjust seasoning
to taste. (This may involve a lot more sugar and lemon juice,
till you get it just right!)
Serve with


  • 1 lb ground beef
  • 1 onion, minced fine
  • 1/4 c raw rice
  • 1 egg
  • salt, pepper, dill weed to taste

Mix all ingredients together. Shape into meatballs.
Cook in the cabbage soup.


Prepare meatballs as above. Prepare cabbage soup
as above, but strip off the large outer leaves of the
cabbage and shred only the inner portion. Blanch the
large leaves to soften, and fold each one carefully around
a portion of the meat-mixture. Place each cabbage role
CAREFULLY into the cooking soup and cook approx. 3 hours
or till done.

I usually make large batches of this cabbage soup--
it keeps well in the fridge, reheats marvellously,
and freezes well too.

Wednesday, September 24, 2014

Avocado and Tomato Mozzarella Grilled Cheese


  • ½ avocado (sliced)
  • 4 slices mozzarella cheese
  • 4 cherry tomatoes (sliced in half)
  • 2 slices multigrain bread
  • a dab of butter

Butter the outside layers of the bread. Place one slice, buttered side down in a frying pan -heated at medium heat. Layer the cheese, tomato and then the avocado.

Place the other slice of bread on top- butter up. Flip after a few minutes. Cook each side until golden on the outside, gooey in the inside.

Chicken and Greens Soup

Spring 2010
By: Lucy Waverman

This soup just feels like spring. Its essential greenness and über-fresh taste is mellowed a little by the spätzle-like cheese-and-egg flecks that bounce over the soup surface. If asparagus is available then asparagus tips are a delightful addition.

  • ½ cup (125 mL) Parmesan cheese
  • 1 tbsp (15 mL) flour
  • 1 egg
  • ¼ cup (50 mL) chopped chives
  • Salt and freshly ground pepper


  • 4 cups (1 L) chicken stock
  • 3 cups (750 mL) baby spinach, sliced
  • ½ cup (125 mL) peeled fava beans or defrosted edamame

1. Whisk together Parmesan, flour, egg and 2 tbsp (25 mL) chives. Season with salt and pepper and reserve.

2. Heat chicken stock in a pot over medium heat. Add spinach and fava beans and simmer for 3 minutes or until spinach is wilted. 

3. Turn heat to high and whisk in cheese mixture. Bring to boil. The mixture will break up and make little flakes in the soup. Taste for seasoning and garnish with remaining chives.

Serves 4 

Crispy Buffalo Style Salmon Sliders

Prep Time: 5 MINUTES


  • 1 pound fresh salmon
  • 1/2 cup hot sauce
  • 1/4 cup butter, melted
  • 1/4 teaspoon seasoned salt
  • 8 butter lettuce leaves
  • 4 ounces blue cheese, crumbled
  • 1 avocado, sliced
  • 6 slider size everything bagel buns or regular slider buns, toasted

Preheat a grill or grill pan to medium-high.
In a small bowl whisk the hot sauce, butter and seasoned salt together.
Cut the salmon into squares pieces that fit the size of your buns, then generously brush with the buffalo sauce. Grill, brushing occasionally with the sauce (leave some for serving/drizzling), until marked and just cooked through, about 3 minutes per side.
Toast you buns and place a leaf or 2 of lettuce down and then a piece of salmon. Top with blue cheese crumbles and 2 slices of avocado. Drizzle on some extra buffalo sauce. Eat!

Cauliflower Soup with Pan-Seared Mushrooms

Source: Food and Wine  
Active Time:  30 Minutes 
Total Time:  1 Hour 5 Minutes Serves 8 

  • 3 tablespoons unsalted butter 
  • 3 onions, halved and thinly sliced 
  • 3 pounds cauliflower, separated into florets, coarsely chopped 
  • 4 cups chicken stock or water 
  • 3/4 cup heavy cream 
  • 4 medium matsutake mushrooms or small Portobellos, stemmed and halved crosswise 
  • 2 tablespoons pure olive oil 

Melt the butter in a heavy saucepan. Add the onions and cook over 
moderately low heat, stirring occasionally, until very soft but not 
browned, about 15 minutes.

Add the cauliflower and chicken stock and bring to a boil. Cover and 
simmer over moderately low heat, stirring once, until the cauliflower 
is very soft, about 30 minutes. Let cool slightly.

Working in batches, puree the soup in a blender. Return the soup to 
the saucepan, stir in the cream and season with salt and pepper. 
If necessary, add a few tablespoons of water to thin the soup.

Preheat the oven to 325 degrees F. 

Heat a large ovenproof skillet. Brush the mushrooms with the oil, 
season with salt and pepper and add them to the skillet. Sear over 
moderately high heat, turning once, just until tender, 6 to 8 
minutes. Transfer the skillet to the oven and bake for 3 to 4 
minutes, or until the mushrooms are very tender. Thinly slice the 


  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1/4 cup butter
  • 1/4 cup flour
  • 3/4 teaspoon dry mustard
  • 2 teaspoon Worcestershire sauce
  • 2 cup chicken broth
  • 1 cup carrots, chopped
  • 3 cup potatoes, chopped
  • 3 cup milk
  • 3 cup shredded sharp cheddar cheese
  • 1/4 teaspoon pepper
  • smoked sausage, diced

Saute onion and celery in butter 3 minutes until soft. Stir in flour, 
mustard and Worcestershire sauce. Cook, stirring constantly 2 minutes 
until bubbly. Stir in broth, carrots, potatoes and sausage. Bring to 
boil, lower to heat, cover and simmer 25 minutes. Add milk and cook 
over medium heat until almost boiling (do not boil). Reduce heat to 
low. Stir in cheese until melted and add pepper and enjoy.