Turkey Corn Chowder

For the last several months I've been the designated "soup kitchen" person at my son's deli.  All his soups are made from scratch and most are delicious, or so I've been told.  As the weather has warmed I've been wanting to make the transition from hot soups to cold pasta salads.  It hasn't caught on yet since there are quite a few die hard soup lovers in the neighborhood!  

To me, soup is very basic and not a science.  Unfortunately, I don't have exact ingredients for you unless you're planning on serving an army.  At the deli, a batch of soup is anywhere from 1 - 2 gallons, or so.  I'll do my best to scale it down for you.

Turkey Corn Chowder

2 Tbsp butter

2 Tbsp oil

1/2 cup chopped onion

1 celery stalk, chopped

1 tsp garlic powder (or a Tbsp of fresh)

flour for roux (about 3-4 Tbsp)

1/3 jalapeno, diced

1 parboiled and peeled potato, cubed

1 cup milk

3 cups broth, chicken is good

1 cup frozen corn kernels

2 cups, diced turkey

salt to taste

1/8 tsp cayenne pepper

Start by parboiling a potato. set aside to cool.  In a large pot add the butter and oil.  Heat on medium, add the onion, celery garlic and cook until soft.  Add the flour and stir until a thick roux is formed.    Add the remaining ingredients and bring to a boil, reduce the heat to low and simmer for 10-15 minutes.  It should thicken a bit from the roux and the addition of the potatoes.  

This proved to be a "hit" at the deli.  Another similar favorite was the addition of roasted poblanos.

Cream of Zucchini Soup

By now those of you who planted a garden have been in the "harvest mode" and you're wondering what to do with all your bounty.  I think this year my zucchini harvest will go down in history and into the record books.  And I don't even want to mention the prolific tomato harvest, yet!  I've given quite a bit away to friends, neighbors and family, but I don't seem to be putting a dent in the zucchini!  I've made almost everything imaginable, except a pure and simple zucchini soup.  Here goes...

Cream of Zucchini Soup

3 medium size zucchini, chopped

1/2 yellow onion, chopped

3 garlic cloves, chopped

32 oz. of veggie or chicken broth

1 tsp herb de Provence

Place all of the above ingredients into a large pot, bring to a boil, turn down the heat to low and simmer for at least 20 minutes.  Puree in a blender (cover the blender top with a towel and puree in batches to avoid overflow)   Then, return the soup to the pot.  At this point I refrigerated until dinner time.  The flavors just get better, too.  Reheat, and season with salt and pepper.  To make it "creamy" I added 2 Tbsp of fat free sour cream or yogurt cheese which is plain yogurt that has been strained in a coffee filter overnight.  The consistency is thick and not as tart.  

It serves about 4 and would be even better with the addition of rustic home made croutons.

Turkey Pho Soup

I know this is starting to sound like a broken record, but once again, I've begun a grueling 2 week detox program.   It's only been 4 1/2 days and the food I think I miss the most is oatmeal (weird) and a good cup of coffee.  I haven't had coffee, any kind of sugar or sugar substitute, no wine,no carbs, except for 1/2 cup of brown rice, but all the veggies I can eat!  Whew...feeling okay except for a headache which diminished after a cup of green tea while popping an aleve.  I have to keep reminding myself that it's only for two weeks, then I'll re-evaluate after seeing the results and there had better be some darn good ones!

Once again, I need to be extremely inventive when it comes to preparing my meals.  The most satisfying, so far, was this Turkey Pho Soup.  Hubby even liked it!  His had noodles while mine had brown rice.  One of the helpful hints of this detox is to have plenty of roasted vegetables on hand, pre-cooked turkey or chicken and the will of a Tibetan monk!  

On the UP side, I developed a new soup recipe that anyone, including a monk would love.

Turkey Pho Soup

about 1/2 lb turkey breast meat, cooked and shredded (or about 2 cups

4 cups organic vegetable broth

2 cups water

2 garlic cloves, sliced thinly

2 Tb of fresh ginger, sliced

1-2 carrots, thinly sliced

1 large handful of spinach, bok choy or cabbage (I used spinach and bok choy)

Garnish

1 cup bean sprouts

fresh cilantro

fresh Thai or regular basil, tear pieces

1/2 cup green onions, sliced

jalapeno rings (optional)

cut up lime

rice noodles or brown rice (pre-cooked)

The ingredients look like a lot, but this is pretty simple.  In a large soup pot, add the broth, water, garlic, carrots and ginger.  Bring to a boil, then add the turkey and spinach/bok choy.  Cook for only 5-7 minutes on low heat for a "simmer".

To serve:  Place cooked noodles or brown rice in a bowl, add the soup mixture, then garnish with bean sprouts, lime, jalapeno, green onions or whatever you want.  A good Asian hot chili sauce (sriracha) really brings it all together.

Curried Turkey Thai Soup

The weather outside is frightful and freezing!  What better way to deal with the bone chilling weather than to put on a pot of soup?  (Except for a quick getaway to Mexico or ANY warm climate!)  If a rendezvous with the beach isn't in the cards, stoke the fire, bring out more blankets and make this soup!

I used leftover turkey, but you can use precooked turkey breast or chicken.  I plan to make it again and I won't be waiting for Thanksgiving leftovers.

Ingredients:

1 Tbsp butter

2 tsp curry powder

1 Tbsp minced, peeled fresh ginger  (You can certainly use only 2 tsp, too)

1 minced garlic clove

1 (32 oz) container of less-sodium chicken broth  Separate into 3 cups and set aside 1 cup.

1 cup chopped onion

1 leek, chopped

1 peeled and chopped apple

1 carrot, diced

1-2 celery ribs, sliced

2 - 2 1/2 cups turkey, cut up

1/4 tsp salt

1/2 (12 oz) can lite coconut milk

1/2 (12 oz) can evaporated skim or regular milk

1/3 - 1/2 cup flour

Garnishments

1/3 cup fresh chopped cilantro

1/3 cup toasted sweetened coconut flakes

Thai chili oil or your favorite Asian hot sauce.  (optional, but a drizzle will add more spice)


First of all, don't let the long list of ingredients scare you.  Take it step by step....easy!

1.  Melt butter and add the curry powder, ginger and garlic and cook for just a few minutes.   Then, add 3 cups of the chicken broth, stir and continue to add onion, leek, carrot and celery.  Bring to a boil, reduce the heat and simmer for about 15-20 minutes.

2.  In batches, pour the veggies into a food processor or blender.  (I used the blender, so it was a chunkier consistency)   Pour the veggies back into the pot and add the turkey, salt, and both milks.    In a measuring cup blend the flour and remaining 1 cup broth with a whisk to get rid of the clumps.

3.  Add the broth/flour mix to the pot with turkey, etc.  Stir well, bring to a boil once again, reduce the heat and simmer for another 15 minutes until thick.

Pour into serving bowls and add garnishes.  This is terrific the next day, too!

Sweet Potato Leek Soup

I'm taking a break from my France travel posts to bring you a welcome addition to my soup kitchen.  This time of year it's all about pumpkin and body warming soups.  As a matter of fact, there's a pot of home made clam chowder brewing on the stove top as I write this.  It's one of those "secret" family recipes.  I'll NEVER tell! 

Until that day, You'll just have to make a few of the other favorites like this sweet potato leek soup.  Feel free to browse the "soup" button on the right to get a glimpse of comforting soups.  Butternut squash, sausage and bean, pumpkin, spicy black bean, several chicken soups, Vietnamese noodle, lentil, split pea, etc.  Hey, maybe I could open that pasta/soup kitchen after all!  Meanwhile, the following is probably one of the easiest to prepare....Enjoy!

Sweet Potato Leek Soup

serves about 4

3 - 4 medium sweet potatoes (or yams) peeled and chopped into golf ball sized chunks

2 leeks, only the white part (usually about 4 inches in length), chopped

1/4 yellow onion, chopped

2 cups water

Bring the ingredients to a boil, turn down the heat and simmer for about 10 minutes.

Add 3 cups of chicken or vegetable broth

1/4 tsp salt 

3 cloves of roasted garlic, chopped

Simmer for 10-15 more minutes until potatoes are tender.  Puree in the blender in batches and transfer back into the pan.  At this point I refrigerated it for a few hours, but you can certainly serve it immediately.  The only difference is that mine was a bit thicker as it sat.  Serve with crunchy bread and a salad.

NOTE:  The picture above is quite plain.  Don't be mislead....the flavors are amazingly complex.

Vegetable Barley Soup

There's nothing like a steamy bowl of soup when the weather outside holds such a chill.  Just last week I was sitting in the yard soaking up some much needed sun.  This week..hello Winter!  So, I'm not ready to put away my soup pot, yet!

I haven't done much with barley in the past, but after researching its properties it could become a front runner in my kitchen.  Here's an excerpt from the Grain Council.

• Barley, like all whole grains, reduces blood pressure.
• Eating barley has been shown to lower LDL "bad" cholesterol and may help reduce the risk of heart disease.
• A flood of recent research indicates that barley's ability to control blood sugar may be exceptional, offering an important tool against rising rates of diabetes.
• Barley has more protein than corn, brown rice, millet, sorghum or rye, and is higher in fiber and lower in soluble (starch) carbohydrates than almost all other whole grains.
• Barley may help you feel full longer, and thereby help you control your weight.
• Barley – even pearl barley – may help reduce visceral fat and waist circumference.

Vegetable Barley Soup

1/2 cup chopped onion

2 cloves garlic, chopped

2 carrots, chopped

2 celery ribs, chopped

3 button mushrooms, chopped (optional)

1/2 cup barley

1-2 cups water

4 cups chicken broth

1 cup or more of leftover cooked chicken thighs, cut up

handful of chopped spinach

2 Tbsp parsley

salt and pepper to taste

In a soup pot saute the onions, garlic, carrots, celery and mushrooms  in a small amount (1 Tbsp) of oil, until soft.    Add the barley and stir around for about 2 minutes.  Add the water and chicken broth and bring to a boil.  Add the chicken, spinach and parsley, cover and reduce heat to a simmer.  Cook for about 40-45 minutes or until the barley is done.  Season with salt and pepper.  Serves 4-6 people.

Tidbit for the day:  Barley is February's "grain of the month"...Who knew?

French Fennel Potato Soup

I would imagine this may have been a frequent meal for my ancestors.  As they arrived in North America in the 1700's they acquired a plot of land in the Acadian settlements along the St. Lawrence river.  Life was not easy, dealing with harsh weather, poor soil, Indians, disease and the land hungry British.  Their meals were "rustic", anything they could grow, hunt or scrounge.  I'm sure potatoes were on the table much more than they would have liked.  

While probably not an authentic Acadian French potato soup, I jazzed it up to suit our tastes.  Enjoy!

French Fennel Potato Soup

Ingredients:

3 medium red new potatoes, parboiled, peeled and diced

2 fennel bulbs, cleaned, white part, chopped

1 Tbsp oil

1/2 yellow onion, chopped

1 garlic clove, chopped

4 cups chicken stock or broth

1 cup water

2 Tbsp butter

1/2 cup heavy cream

salt and pepper to taste

1/4 cup chopped parsley (optional)

Parboil the potatoes, cool, peel and dice.  In a soup pot heat the oil on medium heat.  Add the onions and cook until soft, then add the garlic. Stir and cook for an another minute.   Add the potatoes, fennel, chicken broth, water and parsley, increase the heat to boil, then reduce to simmer for about 20-25 minutes.

Cool slightly.  Then puree in a blender.  Pour back into the pot as you do this in batches.  Add the heavy cream, butter and salt and pepper.  Heat soup on low for a few minutes.  Garnish with fennel fronds and serve with a hearty baguette, and of course, a glass of French wine!  Tres bien....  

Butternut Squash Soup with a Kick

I never used to be a soup aficionado.  But, I've discovered soup is probably one of the easiest meals to prepare.  If you can throw things in a pot, you can make a delicious soup.  

This soup can be prepared by roasting the squash first or not.  In this recipe I didn't, but opted to flavor it with a bit of chipotle, herb de Provence and nutmeg.  Those ingredients don't seem to mesh, however, it turned out great!  Smokey and spicy at the same time and perfect for that snowy weather evening.

Ingredients:

1 Tbsp oil

1 cup yellow onion, chopped

1 garlic clove, chopped

5 cups butternut squash, peeled and cubed

1 tsp herb de Provence

4 cups chicken broth

1 cup water

1 tsp chipotle sauce ( buy in a small can and freeze, chipping off what you need to use)

1/2 tsp freshly grated nutmeg

In a 5-6 qt soup pot add the oil and onions.  Cook on medium heat until softened.  Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer.  Cook for approximately 30-35 minutes.  Puree in batches in a blender and return to the pan.  Salt and pepper, if needed and reheat to a serving temperature.  Yummy!  And wasn't that easy?

Worth a Re-Make Cold Care Soup

From now on the "go to" soup for the cold season will be this one.  This last week found hubby with a nasty cold.  He says it is just a "minor inconvenience" which, compared to other's challenges lately, proves to be true!  Still, as I watched and listened to his coughing jags, I felt I had to do something to make him feel better.  

Searching my refrigerator and pantry I came up with ingredients that would help (not cure, unfortunately)  his symptoms.  The bones of a good soup usually start with onions, celery and carrots.  From there anything goes or gets thrown in.   Besides cooking I like to research the health properties of certain foods and incorporate them in as many meals as I can.  The way I look at it is, if the Chinese and other cultures have been using these remedies for centuries, there must be something to it.  While this blog does not make health claims, what's the harm in throwing more herbs, spices and healthy veggies in your food?

Did you know that:

LEEKS act as an antiseptic and helps the body fight against infections?

SRIRACHA HOT SAUCE stimulates the immune system and acts as a decongestant?

GARLIC may reduce the severity of an upper respiratory tract infection and also boosts immunity?

GINGER has been widely used for cold care among other purposes?

So, fix a pot of this soup the next time a cold starts to rear its nasty head.  

Ingredients:

1 Tbsp olive oil

1 leek (4-5 inch piece, cleaned and sliced)

2 carrots, sliced

2 celery ribs, chopped

2-3 garlic cloves, chopped

4 cups chicken broth

1 cup water

1 tsp sriracha sauce

1/2 cup green beans (cut into bite size pieces)

1/2 cup chopped kale, optional

1 inch piece of ginger root, peeled and chopped

2 Tbsp parsley

salt and pepper to taste

1/2 cup rotelli pasta  

In a large pot add the oil, leek, carrots, celery and stir until soft on low/medium heat.  Add the garlic, broth, water and sriracha, stirring as you go.  Increase the heat to a boil and throw in the beans, kale, ginger and parsley.  Cover loosely,  reduce the heat back down to a simmer (low) and cook for approximately 30 minutes.  Add the rotelli, parsley, salt and pepper during the last 10 minutes. (or the time it takes to cook the pasta).

If you want to add small pieces of uncooked chicken do it before you boil.  If you want to add cooked shredded chicken wait until after the boil, during the simmer time.  I made two batches in a matter of 3 days and varied some of the ingredients.  You can too!

Standing in the Soup Line - Sicilian Soup

With much thought and while anguishing over whether to write about the latest election...I decided to go "forward"  Most likely my views will upset approximately 51% of American out there, but last time I checked I had the freedom to "stir it up"!  So, no matter who you voted for or against and for whatever un-Godly reason,  allow me to have my say.  I voted for CHARACTER!  Pure and simple and that lack of will be revealed within the next 4 years!

With that said, Let's get busy and make some soup.  That way you'll know how to make it yourself without having to stand in those long soup lines.  (humor me)  49% of us need a good belly laugh.

Ingredients:

3 Italian chicken sausages, removed from casings, crumbled

2 Tbsp olive oil

1 cup yellow onion, chopped

1-2 bella type mushrooms, sliced

2 cups, eggplant, peeled and cubed

2 cups spinach/arugula mix

1 can (15.5 oz) cannellini beans, drained and rinsed

2 tomatoes, peeled and cut (you can use canned)

1/2 tsp Italian seasoning

1 cup chicken broth

2 cups water

1/2 cup white wine

salt and pepper to taste

First brown the sausage in a large soup pot.  Add the oil and saute the onions, mushrooms and eggplant for a few minutes.  Add all the remaining ingredients and bring to a boil.   Reduce the heat to simmer, cover loosely and simmer for about 40 minutes.  Now serve and enjoy!

Homemade Gourmet Croutons

Why would anyone go through the trouble of making their own croutons?  Isn't it easier to just pluck them from the grocery store shelf?  It may be more convenient, but, have you read the back of the label, lately?  What's that sodium content?  And what were you going to do with that days old french bread, anyway?  Toss it?   Would you throw away a dollar bill?  Didn't think so!

It only takes a few minutes to create your own gourmet croutons.  I'm SURE you have the ingredients handy waiting for the bread to get hard.  Try this at home.

Home Made Croutons

1 1/2  cups of French bread, cut into cubes, crust and all

1 Tbsp olive oil

1 Tbsp butter

salt and pepper

seasoning of your choice (garlic, rosemary, herb de Provence are my favorites)  I usually use 1/2 to a full teaspoon of herb sprinkled in.

Melt the oil and butter in a skillet.  Throw in the bread cubes stirring briskly.  When they begin to brown add the salt and pepper and seasoning of your choice.  Done!  If you like them really crunchy , lay them out on a cookie sheet and place in the oven on very low heat for a bit.  Pop one in your mouth to test.  You be the judge!

Use for soups or salads.  They are so much better than packaged "salt cubes"!  This recipe can be easily doubled, do the math.

Here's a label of a best selling packaged crouton, if you're curious.

Ingredients:

Enriched Wheat Flour [Flour, Barley Malt, Ferrous Sulfate (Iron), B Vitamins (Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid)], Water, High Fructose Corn Syrup, Partially Hydrogenated Soybean Oil, Garlic Powder, Salt, Romano CheesePowder (Pasteurized Skim Milk, Cheese Cultures, Salt, Enzymes, Sodium Phosphate). Contains 2% or Less of: Onion Powder, Yeast, Blue Cheese Powder (Pasteurized Skim Milk, Cheese Cultures, Salt, Enzymes, Sodium Phosphate), Spices, Whey, Hydrolyzed Soy Protein, Anchovy Powder, Autolyzed Yeast, Dehydrated Parsley, Natural and Artificial Flavors, Vinegar Powder, Citric Acid, Dough Conditioners (Calcium Iodate, Calcium Dioxide), Calcium Sulfate.

WHAT IS THIS!

Creamy Cheesy Cauliflower Soup

Our first snow of the Season is predicted for early next week!  Temperatures ranging from mid 80's  during the day to almost freezing at night.  That's Northern Nevada for you.  When the weather gives us this Wintery mix, there's nothing better than brewing some hot steamy soup to warm the old bones and sooth the soul.

I've tried different recipes for cauliflower soup.  Some spicy, some bland,  and some with roasted cauliflower.  My mother used to make cauliflower with cheese sauce years ago so I guess I'm trying to achieve those exact flavors.  Not there yet, but until then, this cheesy cauliflower soup was pretty tasty.

Ingredients:

3 cups raw cauliflower florets

3 cups chicken broth

2  pieces of sliced leeks (3-4 inch pieces of the white end), washed or 1 3/4 cup of the same

2 garlic cloves, chopped

1/2 tsp herb de Provence

1/8 tsp cayenne

dash of salt

Cook all ingredients in a large pot on medium high heat until cauliflower is done.  This may take about 15 minutes.  Puree the soup in batches in the blender and add back into the pot.

Add approximately 4 oz. of any good melting cheese such as cheddar, fontina or smoked Gouda (this is what I used).  Stir often on low/med heat.  When the cheese has melted, time to serve!

Unbelievably Great Butternut Squash Soup

Dont' pack away that soup pot, yet!  In my neck of the woods, we are just beginning snowy season...or so it seems.  It's been relatively mild since November!  When I say mild, though, it doesn't mean "go to the beach" weather.  Just a light coat, not down jacket kind of day!

So, soups are still on the menu in this home.  I'm happy that they are because this soup was heavenly!  I needed to do something with my intimidating butternut squash.  If you've ever tried to gracefully cut up a squash of this variety, you know why I'm hesitant!  I don't think there is a strategy in carving up the extremely tough skin.  A machete, maybe?  Or, you can act like a damsel in distress (It works!) like I did.  My hubby did the hard part and we worked as a team to conquer the butternut squash.  If there is an easy way,  (besides buying it cut up) please let me know. 

I wandered onto another gal's blog called The Italian Dish for the recipe and changed a few things only slightly.  It was creamy, and good with just the right amount of spice!  It's a keeper!

Butternut Squash Soup

3 Tbsp butter

2 Tbsp olive oil

1/2 cup chopped onion

2 cloves garlic, minced

1/2 tsp dried sage

6 cups butternut squash, peeled, seeded and cut up

1/8 cup sherry (I used Madeira)

4 cups chicken broth

1/8 tsp cayenne pepper

4 oz pancetta, chopped

1/4 cup cream or half and half

salt and pepper

Melt the butter and oil in a heavy large pot over medium heat.  Add onion and saute until soft.  Add the garlic and sage and saute for one minute.  Add squash and saute for 5 minutes.  Add the Madeira, broth and cayenne pepper.  Cover and simmer on low for about 25 minutes.

Meanwhile, fry the pancetta in a small skillet until crisp, and drain on a paper towel.

Puree soup. I used a blender,  done in batches.  Return puree to the pot and stir in the cream.  Season to taste and add pancetta when serving.  You can also add toasted garlic croutons as a garnish.  Serves 4-6.

Chicken Soup for the Sniffles

You can starve a cold or choose to feed a cold with this easy to prepare chicken soup.  It would be wise to keep most of the ingredients ready and at your fingertips or in your pantry.  You never know when a cold will sneak up on you.  Of course, if you travel, you can almost count on being exposed to something from all that recirculating air in airplanes!  You know, the air that's been recirculating since the 80's!   And, there's a reason  why the grocery stores have hand wipes now as you enter the store!

My hubby brought home the gift that keeps giving in the form of a cold.  I vowed (refused) to catch it as I pushed him away most of the week.  He'd just laugh and say, "You know you'll probably get this, anyway".  So, as I felt a little sorry for him as he sneezed and sniffled, I went into the kitchen to make some chicken soup.  Isn't that what mothers wives do for their family?  I have a confession to make, though.  I used to just open a can and heat that soup up!   Sodium city, anyone?  No longer, because it's so easy to make. 

Ingredients:

3 chicken thighs, skin and bone removed

2 Tbsp olive oil

2 cloves garlic, chopped  (or more is better)

1/2 onion, chopped or sliced

3 carrots, sliced

1 handful of chopped fresh parsley

3 leeks, cleaned and sliced (the bottom white part)

1 container or 32 oz. of chicken broth

2 cups water

1 cup rotini pasta

First I browned the thighs in oil, removed them  from the pan and cut them up.  In the same pan, I added the onion, leeks, carrots and cooked until onions were soft.  Add the garlic and parsley.  Then add the chicken,  broth and water, bring to a boil, cover and reduce to a simmer.  Cook for about 35-40 minutes or longer.  Add the rotini or pasta of your choice the last 12 minutes.  Serve and watch those cold symptoms subside (temporarily anyway)  And, by the way, as I cross my fingers, I never caught that cold!  Hooray.  Must have been this wonderful soup!

French Cassoulet Style Soup

One of the many "bucket list" areas to travel for me is the country of France.  Yes, I would like to lounge by the sea while gazing at the distant  fields of sunflowers and vineyards.  Or stroll along the Seine river in Paris only to sit at a bistro sipping thick hot chocolate or a crusty warm baguette smeared with chocolate!  Then there is the Burgundy region and the Dijon area where, I'm told, gastronomic excellence resides.  It all sounds great to me, a person of French heritage.

A trip back to the "homeland" would surely have to include the western shore and the seaside city of La Rochelle, where my ancestors left for the freedoms of North America.   South of this area is the Languedoc area with the similarities of Provence, but more quaint.  The cuisine has hearty peasant foods like the thick cassoulet style soup I made the other evening.  I guess you could say I'm practicing all these French inspired dishes, albeit this soup has Roman influences.  

The white (Northern) beans I used were of the dry variety.  I used the quick pretreated method:  Put one cup of beans into a pot (after inspecting for debris, etc)  Pour 3 cups of water and bring to a boil cooking for about 2 minutes.  Remove from the heat and cover and let them sit for at least 3 hours.  Or you can soak them overnight without boiling.  Or you can always used well drained  and rinsed canned variety.

The sausage I used was Italian chicken links which I precooked beforehand.  The acorn squash I microwaved in a glass dish with a small amount of water until done. (about 5-6 minutes)  Then I assembled it all to cook.

Ingredients:

1 cup dried white beans (pretreated, yielded about 1 1/2 cups cooked)

1 acorn squash cooked and cut into cubes

1 Tbsp olive oil

1/2 onion, chopped

2 cloves garlic, minced

3 Italian sausages, precooked

1/2 tsp dried sage

1 handful fresh parsley, chopped

2 cups, loosely packed spinach, chopped

3 cups chicken broth

1 cup water

Start with the oil and saute the onion in a large soup pot. Add the squash and garlic, stirring as you go.  Add the rest of the ingredients, bring to a boil and reduce to simmer, covered for at least 2 hours.  Mixture will be thick, you can add more water or broth if the liquid evaporates too much.  Serve with a salad or crusty French bread!  Also, great leftover.

Beef With Orzo Soup

Are you ready for more Winter comfort food?    I don't usually eat an abundance of beef, but I wasn't going to let the leftovers go to waste, especially when it's prime rib!  After a day or so of prime rib sandwiches I decided to throw the rest of the meat into a hearty soup.  This beefy orzo soup will be made again and again, it was so good!

You can probably get away with a less expensive cut of roast meat.  I'll try it next time and let you know.

Serves 4

2 Tbsp olive oil

2 carrots, sliced

2 celery ribs, roughly diced

1 shallot, sliced

3 sprigs of fresh thyme

1 bay leaf

4 cups beef broth or stock (I used fat free, organic)

1 cup water

2 cups roast meat (mine was precooked)

1/4 tsp salt

1/2 cup orzo (before cooking)

In a large pot, begin to heat the oil, throwing in the carrots, celery, shallots, thyme and bay leaf.  Cook for about 10 minutes.  Add the broth, water, meat, salt, bringing to a boil while stirring.  Cover, turn the heat down to low and simmer for 30-35 minutes.  Turn the heat up again to almost boiling and add the orzo.  Cook together for another 10 minutes or until the orzo is done.



Just add broth, water and orzo to this. 

 You can serve immediately or refrigerate for later use and reheat.  Very comforting on a cold snowy day!  Now we just need some  snow!

NOTE:  No picture of the completed dish.  I guess we were hungry that night!  Also, the above picture was our only snow storm back on November 3rd.  We are overdue!

Pumpkin Soup - A Bobby Flay Throwdown!

After looking for that "perfect" pumpkin soup recipe, I stumbled upon this one adapted from the Mesa Grill Cookbook by Bobby Flay.  My lonely fairytale pumpkin sat idly by while I cooked and created without it.  As luck would have it, my pantry produced the exact ingredients I needed to make this version of Fall goodness.

So, with the help from Mr Flay and a few minor changes I came up with the best pumpkin soup I've had in a long time.  What's nice about it is that you can literally "throw" it together in a matter of minutes.  This would make an excellent start to your holiday meal because you can make it, refrigerate and reheat it a day or two later.  And it will be better leftover!

Ingredients:

4 cups chicken broth

3 cups pumpkin puree

2 tsp ground cinnamon

1 tsp ginger

1/2 tsp allspice

1/4 tsp fresh nutmeg, grated

2 TBSP honey

3 Tbsp maple syrup

1  tsp minced chipotle pepper in adobe (canned)

1/2 cup fat free half & half (you have to cut back somewhere)

salt and pepper to taste

garnish with rosemary, garlic flavored rustic croutons and a little parmesan cheese.

In a large pot, boil the broth.  Add the pumpkin and the rest of the ingredients except for the half and half and the garnish.  Reduce the heat to a simmer and continue to cook for about 30 minutes.  During the last 5 minutes, stir in the half and half. Then garnish and serve.  Serves at least 4 adults.

Spicy Chicken Posole Soup

This soup "happened" out of sheer laziness on my part.   It's because I didn't feel like going to the store for a few items.   I'd rather stand in my pantry and make do with what's on hand.  These have proven to be some of my best meals, and surprises!

I admit I do have a well stocked pantry, sometimes lacking certain items, but never key ingredients.  I always have items I can quickly turn into soup.  This week, and every week since August (diet plan months) I've stocked up on precooked chicken breast and it came in handy for my soup.  You can throw this spicy soup together in a matter of minutes, but it's even better the next day.

Ingredients:

2 Tbsp. oil

1/2 yellow onion, chopped or sliced

2 garlic cloves, finely chopped

15 oz. can of black beans (rinse well)  You can also mash about 1/3 of the beans before adding.

1 chipotle chili in adobe sauce, minced

2 tomatoes, canned or fresh  peeled and chopped

4 cups of chicken broth

1 chicken breast, precooked and shredded

1 15 oz. can of hominy (rinsed well)

large handful of chopped cilantro

dash of sea salt

tortilla chips for garnish (optional)

queso fresco cheese crumbled for garnish (optional)

In a large stockpot saute the onion in oil until soft, add garlic, and throw in the rest of the ingredients except garnishes.  Bring to a boil, cover and reduce heat.  Simmer for about 1/2 hour or less.  You can easily cool and refrigerate for the next day or make it in the morning to serve for diner.  It's better "leftover", I think.  You be the judge and let me know !  Love to hear from you...Ole!

Italian Chicken Sausage Soup

I never thought I would look forward to a meal like this but it's been a long time coming.  This week I'm slowly adding foods back into my diet.  Beans are one of them and so is chicken (healthy) sausage.   I 've made a version of this in the past but one of the ingredients is white wine.  I know most of it "cooks off" but I didn't want to chance it.  FACT: Wine is proven to make me gain weight. 

The recipe I created contains ALL foods I can eat at this point.  And still lose weight or at least inches.  It tasted amazing, especially when it's 40 degrees outside!

Ingredients:

about 5 chicken Italian sausages, cut into bite size pieces

1/2 yellow onion, chopped

3 cloves garlic, chopped

1 Tbsp olive oil

4-5 Roma tomatoes cut up

2 cans cannellini  (white) beans, rinsed well

1 large handful or about 1-2 cups arugula (or you can use spinach or chard)

4 cups chicken broth

1 cup water

1 handful chopped fresh basil

In a large soup pot brown the sausage in the oil.  Add onions and garlic and cook for 2 minutes on medium heat.  Then, add the rest of the ingredients, bring to a boil, cover and turn down the heat to simmer for about 45 minutes to an hour.  Serve with grated cheese or plain.   Healthy, filling and extremely easy! ...serves 4 adequate servings.

Lentils and Oxtail Soup

Lentils and what!??   Oxtails!!  Just the thought of these could send you running to the vegetarian isles of the supermarket.  But,  don't knock them if if you haven't tried them.  Getting past the appearance is the hard part.  The key to making these oxtails is to slow cook them for many hours until the meat falls off of the bone.  And if you're still a bit squeamish, just prepare the soup without the meat or substitute some portabello mushrooms for a hearty flavor.

I did not make this soup in a crock pot but I highly encourage it.  You can throw everything in, turn to high for at least 5-6 hours (or on low for about 8).  When you get home from work, dinner will be ready to serve, providing the house doesn't burn down.  It's kind of like leaving the coffee pot or the curling iron on when you leave the house.  Thank God for the technology that automatically turns appliances off now!

The inspiration for this dish came from my grandmother on my father's side.  She would bring either this piping hot dish or her dumplings and/or braised red cabbage.  I don't think I knew what I was eating back then.  All I knew was that it sure tasted great!

Lentil and Oxtail Soup Serves 4

Ingredients:

a drizzle of olive oil

about 4 oxtails

1/2 chopped onion

2 cloves of garlic, chopped

1 cup chopped mushrooms

1 chopped carrot

1 bay leaf

1 cup lentils

1 cup beef stock or broth

3 cups water

salt and pepper to taste

In a large stock pot brown the oxtails in the olive oil.  Add the garlic, onion,  mushrooms, and chopped carrot,  stir and saute about 1 minute to marry the flavors.

All ingredients in, ready for the cooking time

Add the remaining ingredients, bring to a rolling boil, cover and reduce the heat to simmer.  Cook for approximately 1 1/2 hours.  (On this stove top version the meat will not fall off the bone.)  If using the crock pot method, just throw it all in, stir and turn on.  (Yes, the meat slides off the bone.) Serve with crusty bread, tortillas or cornbread.  

Some variations to the oxtails could be chicken, different sausages or a vegetarian version using veggie broth.  Your choice!