Wednesday - half-way through the work week. Here are today's six recipes. Enjoy!
CREAMY FRENCH LENTIL & HAM SOUP
Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.
Ingredients:
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into 1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils*
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
*Available in specialty shops and some supermarkets.
Preparation:
Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.
VEGETABLE AND BEAN SOUP
This recipe is from Diabetic Gourmet
Yield: 6 servings
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/17.shtml
Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
MEATBALL SANDWICH
This is from Macrina Bakery's emailing list. The bakery, located in Seattle, is one of those places I wouldn't mind visiting, if I ever take a road trip. But since that road trip isn't in the near future, I'll stay on their Recipe of the Month emailing list.
The meatball sandwich recipe starts off with the following: "Meatball sandwiches are a fun way to shake up your weeknight dinner rotation. We play up the flavors in our Italian-style meatballs with a generous slather of pesto and toothsome slices of fresh mozzarella. Our Fresh Herb Roll is strong enough to hold in all of the juices while adding the earthiness of freshly picked herbs and coarse sea salt. Warning: This sandwich can be messy, but it is guaranteed to get a thumbs-up from the whole family!"
Ingredients
For the meatballs:
1/2 cup day-old bread, trimmed of crust and diced into 1/4-inch cubes
1/2 cup milk
2 cloves garlic, minced
3 tablespoons olive oil, divided
8 ounces ground turkey
8 ounces ground pork
2 tablespoons tomato paste or ketchup
1/2 teaspoons red pepper flakes
1 teaspoon kosher salt
1 tablespoon fresh basil, chopped
1/2 cup Parmesan, shredded
1 large egg
For the sandwiches:
4 Macrina Fresh Herb Sandwich Rolls, 5 ounces each
1/4 cup pesto
12 ounces fresh mozzarella, sliced into 8 to 12 pieces
2 cups tomato sauce
Preparation
Makes 4 Sandwiches
Assembling the meatballs:
Preheat the oven to 400°F, and line a baking sheet with parchment paper.
Place the diced bread into a medium bowl. In a small saucepan over low heat, warm the milk until it starts to boil. Remove from heat and pour over the diced bread. Let the bread mixture stand and cool to room temperature. As it cools, the bread will absorb the milk.
In a skillet over medium, heat 1 tablespoon of olive oil. Add the garlic and sauté just until fragrant. Set aside.
Add the garlic, turkey, pork, tomato paste, red pepper flakes, salt, basil, Parmesan and egg to the bread mixture. Use a spatula to thoroughly combine the ingredients.
Using a small ice cream scoop or your hands, form 12 golf ball-size meatballs. Place the meatballs on the prepared baking sheet, and bake for 25 to 30 minutes.
Assembling the sandwiches:
Slice each roll lengthwise and place cut side up on a baking sheet. Brush each half with the remaining olive oil and spread with 1 tablespoon of pesto. Top the bottom halves with 2 to 3 slices of mozzarella.
Warm the bread in the 400°F oven for 5 to 8 minutes, or until the cheese is melted.
In a small saucepan over low heat, warm the tomato sauce.
Once the bread is removed from the oven, top each bottom half with three meatballs and ladle them with tomato sauce.
Enjoy these sandwiches with a side of mixed greens - and don’t forget a few napkins!
FRESH ASPARAGUS SALAD
Another Macrina Bakery offering, this one from the April, 2014 email. The recipe starts with, "The days are longer, flowers are blooming, and markets are stocking produce bins with the trappings of the season. Spring has arrived! We're celebrating the season's fresh flavors with this delicious salad accented with truffle salt and toasted walnuts. The slight bitterness of endive pairs well with asparagus but any favorite green can be substituted."
Ingredients
2 tbsp walnut oil
1 tbsp lemon juice
1 tsp lemon zest
1/4 tsp kosher salt, plus more for seasoning
1/2 cup walnuts
1 1/2 lbs fresh asparagus
1 spear endive or 1 cup of another favorite spring green
1/4 tsp truffle salt
Preparation
Serves 4
Preheat the oven to 325°F.
In a small mixing bowl add the oil, lemon juice, lemon zest and kosher salt. Whisk well to combine and set aside.
Place the walnuts on a baking sheet and toast in the oven for 10 to 15 minutes until golden brown and fragrant. Remove the walnuts from the oven and toss them with about 1/2 teaspoon of the prepared dressing and a sprinkle of kosher salt. Coarsely chop the walnuts and set aside.
Thoroughly wash and dry the asparagus and endive. Using a vegetable peeler, shave the asparagus spears into long ribbons. Cut the endive spear in half and then into 1/4-inch strips.
Place the vegetables on a salad platter, drizzle with dressing and toss gently with salad tongs. Top the salad with the toasted walnuts and truffle salt and enjoy with your favorite rustic loaf!
RHUBARB CRUMBLE
Recipe courtesy of the Food Network Kitchen.
Read more: here.
Total Time: 1 hr 15 min; Prep: 15 min; Inactive: 15 min; Cook: 45 min; Level: Easy
Ingredients
Crumble
1 C flour
1/3 C oats
3/4 C sugar
pinch of salt
6 T melted butter
1/2 C chopped hazelnuts
Fruit filling
2 pounds chopped rhubarb
1/3 C sugar
1/4 C flour
1/2 vanilla extract
1/2 tsp orange zest
1/4 tsp salt
Directions
Crumble
Combine flour, oats, sugar and pinch of salt in a bowl. Stir in melted butter and chopped hazelnuts; squeeze into large crumbles and place in the freezer.
Fruit filling
Toss chopped rhubarb, sugar, flour, vanilla extract, orange zest and salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.
CLASSIC LEMON MERINGUE PIE
Kathy Kingsley, About.com's American Food blog's guide, writes, "This two-layer lemon meringue pie is a year-round American favorite. Take one bite and you'll know why, the tangy lemon filling topped with billowing puffs of meringue is a heavenly combination. This pie is best served on the day it is made."
Yield: Serves 6 to 8
Ingredients:
Pastry for single-crust pie (purchased or homemade)
Lemon Filling
1 1/4 cups sugar
1/3 cup cornstarch
Yolks from 4 large eggs
1/2 cup fresh lemon juice
2 cups water
3 tablespoons butter, cut into small pieces
1 1/2 teaspoons grated lemon zest
Meringue
Whites from 3 large eggs
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
Preparation:
Preheat the oven to 425°F.
Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 12-inch circle. Fold in quarters, place into pie plate, and unfold Trim the edge of the pastry to 3/4 inch. Fold the pastry edge under to form a rim. Crimp or flute the rim. Prick the bottom and sides at 1-inch intervals with a fork.
Bake for 25 minutes or until the crust is golden brown. Set the pie crust on a wire rack to cool.
Reduce the oven temperature to 350°F.
Make the lemon filling: Whisk 1 1/4 cups of sugar and the cornstarch in a medium saucepan. Whisk in the egg yolks and lemon juice until smooth. Stir in the water with a wooden spoon and continue stirring over medium heat until the mixture comes to a full boil. Boil for about 1 minute, stirring constantly, until the filling is translucent and thick. Remove the pan from the heat. Add the butter and lemon zest and stir until the butter melts. Pour the hot filling into baked pie shell.
Make the meringue: Using an electric mixer on medium-high speed, beat the egg whites and cream of tartar in a medium bowl until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, beating well after each addition until the sugar dissolves. Beat for 2 minutes longer or until stiff peaks form when beaters are lifted.
Spoon the meringue around edge of filling. Spread to edge of crust. Spoon the remaining meringue in the center and spread and swirl with back of a teaspoon to evenly cover the filling.
Bake the pie until the meringue is browned, about 20 minutes.
Set the pie on a wire rack to cool completely, then refrigerate for at least 2 hours or up to 8 hours. To serve, cut with a long-bladed knife dipped in cold water.
Recipe Notes and Tips
To keep meringue from shrinking or weeping, drop teaspoonfuls around edge of pie, spread to touch crust all around, then spread remaining meringue in center
Showing posts with label Creamy French Lentil & Ham Soup. Show all posts
Showing posts with label Creamy French Lentil & Ham Soup. Show all posts
Wednesday, September 2, 2015
Wednesday, July 30, 2014
Soup - repost
Rerun of July 2's post.
Even on the busiest of week nights, we still need to eat. Here are some yummy – and relatively quick and easy – meals to fix. With the soup, you can always add a salad, sandwich and dessert, and you're ready to go. Enjoy!
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
CORN CHOWDER WITH PINK POTATOES & CREAM
This wonderful recipe comes from Seattle's Macrina Bakery. If you get onto their emailing list, which I highly recommend, they'll send you a recipe a month.
The recipe starts off, “This soup is a perfect way to celebrate the sweetness of ripe corn. It can be made quickly and is light enough to enjoy on a warm summer evening.” It serves 4-6.
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, finely diced
8 to 10 cups water
Kosher salt
4 ears fresh corn, shucked and cut in half crosswise
1/4 cup heavy cream
4 medium red new potatoes, washed and chopped into 1/4-inch pieces
1 tablespoon chopped fresh thyme
Freshly ground black pepper
1/2 cup sour cream
2 tablespoons freshly squeezed lime juice
Pour the olive oil into a large, heavy-bottomed soup pot. Add onion. Cover pot and cook for 15 minutes over medium-low heat to sweat the onion, stirring occasionally. The onions will become translucent. Add garlic and continue cooking over medium-low heat for 1 minute, or until garlic smells sweet but is not brown.
Add 8 cups of the water and 1/2 teaspoon salt. Bring to boil. Carefully drop in the ears of corn and cook until kernels are tender, 4 to 6 minutes. Remove corn and set aside to cool for 5 minutes.
Remove kernels from the cobs with a knife, then place the cobs and half of the kernels back in the soup pot. Cook over medium heat for 30 minutes, then remove the cobs and discard. Add the heavy cream, potatoes, and thyme. Simmer over medium heat until potatoes are tender, adding more water as needed (about 15 minutes). Season to taste with salt and pepper. Add the remaining kernels of corn just before serving.
In a small bowl, combine 1/2 teaspoon salt, sour cream, and lime juice. Mix well and drizzle over steaming bowls of soup. Feel free to add your own garnish.
CREAMY FRENCH LENTIL & HAM SOUP
Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.
Ingredients:
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into 1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils*
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
*Available in specialty shops and some supermarkets.
Preparation:
Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.
VEGETABLE AND BEAN SOUP
This recipe is from Diabetic Gourmet
Yield: 6 servings
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/17.shtml
Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
Even on the busiest of week nights, we still need to eat. Here are some yummy – and relatively quick and easy – meals to fix. With the soup, you can always add a salad, sandwich and dessert, and you're ready to go. Enjoy!
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
CORN CHOWDER WITH PINK POTATOES & CREAM
This wonderful recipe comes from Seattle's Macrina Bakery. If you get onto their emailing list, which I highly recommend, they'll send you a recipe a month.
The recipe starts off, “This soup is a perfect way to celebrate the sweetness of ripe corn. It can be made quickly and is light enough to enjoy on a warm summer evening.” It serves 4-6.
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, finely diced
8 to 10 cups water
Kosher salt
4 ears fresh corn, shucked and cut in half crosswise
1/4 cup heavy cream
4 medium red new potatoes, washed and chopped into 1/4-inch pieces
1 tablespoon chopped fresh thyme
Freshly ground black pepper
1/2 cup sour cream
2 tablespoons freshly squeezed lime juice
Pour the olive oil into a large, heavy-bottomed soup pot. Add onion. Cover pot and cook for 15 minutes over medium-low heat to sweat the onion, stirring occasionally. The onions will become translucent. Add garlic and continue cooking over medium-low heat for 1 minute, or until garlic smells sweet but is not brown.
Add 8 cups of the water and 1/2 teaspoon salt. Bring to boil. Carefully drop in the ears of corn and cook until kernels are tender, 4 to 6 minutes. Remove corn and set aside to cool for 5 minutes.
Remove kernels from the cobs with a knife, then place the cobs and half of the kernels back in the soup pot. Cook over medium heat for 30 minutes, then remove the cobs and discard. Add the heavy cream, potatoes, and thyme. Simmer over medium heat until potatoes are tender, adding more water as needed (about 15 minutes). Season to taste with salt and pepper. Add the remaining kernels of corn just before serving.
In a small bowl, combine 1/2 teaspoon salt, sour cream, and lime juice. Mix well and drizzle over steaming bowls of soup. Feel free to add your own garnish.
CREAMY FRENCH LENTIL & HAM SOUP
Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.
Ingredients:
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into 1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils*
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
*Available in specialty shops and some supermarkets.
Preparation:
Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.
VEGETABLE AND BEAN SOUP
This recipe is from Diabetic Gourmet
Yield: 6 servings
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/17.shtml
Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
Wednesday, July 2, 2014
Soup's On!
Even on the busiest of week nights, we still need to eat. Here are some yummy – and relatively quick and easy – meals to fix. With the soup, you can always add a salad, sandwich and dessert, and you're ready to go. Enjoy!
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
CORN CHOWDER WITH PINK POTATOES & CREAM
This wonderful recipe comes from Seattle's Macrina Bakery. If you get onto their emailing list, which I highly recommend, they'll send you a recipe a month.
The recipe starts off, “This soup is a perfect way to celebrate the sweetness of ripe corn. It can be made quickly and is light enough to enjoy on a warm summer evening.” It serves 4-6.
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, finely diced
8 to 10 cups water
Kosher salt
4 ears fresh corn, shucked and cut in half crosswise
1/4 cup heavy cream
4 medium red new potatoes, washed and chopped into 1/4-inch pieces
1 tablespoon chopped fresh thyme
Freshly ground black pepper
1/2 cup sour cream
2 tablespoons freshly squeezed lime juice
Pour the olive oil into a large, heavy-bottomed soup pot. Add onion. Cover pot and cook for 15 minutes over medium-low heat to sweat the onion, stirring occasionally. The onions will become translucent. Add garlic and continue cooking over medium-low heat for 1 minute, or until garlic smells sweet but is not brown.
Add 8 cups of the water and 1/2 teaspoon salt. Bring to boil. Carefully drop in the ears of corn and cook until kernels are tender, 4 to 6 minutes. Remove corn and set aside to cool for 5 minutes.
Remove kernels from the cobs with a knife, then place the cobs and half of the kernels back in the soup pot. Cook over medium heat for 30 minutes, then remove the cobs and discard. Add the heavy cream, potatoes, and thyme. Simmer over medium heat until potatoes are tender, adding more water as needed (about 15 minutes). Season to taste with salt and pepper. Add the remaining kernels of corn just before serving.
In a small bowl, combine 1/2 teaspoon salt, sour cream, and lime juice. Mix well and drizzle over steaming bowls of soup. Feel free to add your own garnish.
CREAMY FRENCH LENTIL & HAM SOUP
Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.
Ingredients:
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into 1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils*
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
*Available in specialty shops and some supermarkets.
Preparation:
Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.
VEGETABLE AND BEAN SOUP
This recipe is from Diabetic Gourmet
Yield: 6 servings
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/17.shtml
Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
POTATO AND ONION SOUP
This is from Roadfood.com. The send out emails periodically which are almost always interesting. This recipe, from Harry Caray's, starts off, “Cooking potatoes in beef stock gives the starchy vegetable a savor that all carnivores will appreciate. A sprinkle of Parmesan on each serving adds just the right zip.”
Preparation Time: 5 minutes; Cook Time: 30 minutes Servings: 6
Ingredients:
3 tablespoons butter
3 tablespoons extra virgin olive oil
1 1/2 cups peeled and sliced Spanish onions
3-1/2 cups homemade beef stock or equivalent amount of canned, low salt beef broth
3 cups peeled and cubed potatoes
Salt and pepper to taste
3 tablespoons grated Parmesan cheese
Directions:
Melt the butter in a large sauté pan and add the olive oil.
Add the onions and sauté until they become clear and turn a light brown. Set aside.
In a large stock pot, bring the beef stock to a boil. Reduce the heat and add the diced potatoes. Simmer over medium heat until the potatoes are soft.
Add the onions to the stock pot and simmer for an additional 15 minutes.
Salt and pepper the soup to taste. Sprinkle with the Parmesan cheese on top and serve.
CROCKPOT VEGETABLE MINESTRONE Linda Larsen, About.com's Busy Cooks guide, writes, “This hearty recipe has a very complex flavor. One of the more surprising parts of the recipe is that pasta cooks right in the crockpot.”
Prep Time: 20 minutes; Cook Time: 8 hours; Total Time: 8 hours, 20 minutes
Ingredients:
4 cups vegetable broth or stock
4 cups tomato juice
1 tsp. salt
1 Tbsp. dried basil leaves
1/8 tsp. pepper
2 carrots, sliced
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup sliced mushrooms
2 (14 oz.) cans diced tomatoes, undrained
1-1/2 cups uncooked rotini pasta
Parmesan cheese
Preparation:
Mix all ingredients except pasta and cheese in a 4-5 quart crockpot. Cover crockpot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese. 12 servings
CHILLED CUCUMBER SOUP: TART, TANGY, TINGLY
This comes from Kevin D. Weeks, About.com's former Cooking for 2 guide. He wrote, “I know people who say "Ech!" when I mention chilled soups. The idea of eating cold soup simply offends their sense of "rightness" - soup should be hot and savory, something for a cold January day. But a chilled soup, enjoyed on the patio on a hot summer day while the grill is roasting a few steaks is almost the apotheosis of good times in the summer time. Slightly spicy with a nice lilt of curry and a refreshing tartness from the buttermilk, yogurt, and lime, this soup is wonderfully cool and refreshing soup served with grilled fish. Serves 2.
Prep Time: 20 minutes; Total Time: 20 minutes
Ingredients:
2 10-inch cucumbers; peeled, seeded, and chopped
1 cup buttermilk
1/2 cup plain yogurt
1 Tbsp. fresh lime juice
1 sm. shallot; finely chopped
1 Tbsp. fresh mint; finely chopped
1/2 tsp. curry powder
Salt to taste
1/4 tsp. ground white pepper
Preparation:
Place cucumbers, scallions, mint, and lime juice in a food processor.
Pulse four or five times, scraping down sides once, then and process until finely chopped - about one minute longer.
Scrape down sides and add remaining ingredients and process another minute. Taste and adjust seasonings.
Chill for at least 4 hours. Taste and adjust seasonings again before serving.
CORN CHOWDER WITH PINK POTATOES & CREAM
This wonderful recipe comes from Seattle's Macrina Bakery. If you get onto their emailing list, which I highly recommend, they'll send you a recipe a month.
The recipe starts off, “This soup is a perfect way to celebrate the sweetness of ripe corn. It can be made quickly and is light enough to enjoy on a warm summer evening.” It serves 4-6.
2 tablespoons olive oil
1 medium yellow onion, diced
2 garlic cloves, finely diced
8 to 10 cups water
Kosher salt
4 ears fresh corn, shucked and cut in half crosswise
1/4 cup heavy cream
4 medium red new potatoes, washed and chopped into 1/4-inch pieces
1 tablespoon chopped fresh thyme
Freshly ground black pepper
1/2 cup sour cream
2 tablespoons freshly squeezed lime juice
Pour the olive oil into a large, heavy-bottomed soup pot. Add onion. Cover pot and cook for 15 minutes over medium-low heat to sweat the onion, stirring occasionally. The onions will become translucent. Add garlic and continue cooking over medium-low heat for 1 minute, or until garlic smells sweet but is not brown.
Add 8 cups of the water and 1/2 teaspoon salt. Bring to boil. Carefully drop in the ears of corn and cook until kernels are tender, 4 to 6 minutes. Remove corn and set aside to cool for 5 minutes.
Remove kernels from the cobs with a knife, then place the cobs and half of the kernels back in the soup pot. Cook over medium heat for 30 minutes, then remove the cobs and discard. Add the heavy cream, potatoes, and thyme. Simmer over medium heat until potatoes are tender, adding more water as needed (about 15 minutes). Season to taste with salt and pepper. Add the remaining kernels of corn just before serving.
In a small bowl, combine 1/2 teaspoon salt, sour cream, and lime juice. Mix well and drizzle over steaming bowls of soup. Feel free to add your own garnish.
CREAMY FRENCH LENTIL & HAM SOUP
Another wonderful soup recipe from Macrina Restaurant in Seattle. If I ever do a road trip, I'm going to have to stop in there! This recipe serves 4.
Ingredients:
2 teaspoons olive oil
1 teaspoon unsalted butter
1/2 cup onions, diced small
1 cup carrots, diced small
1 cup celery, diced small
1/4 cup leeks, diced small
1/2 cup fennel, diced small
2 teaspoons garlic, chopped
1/2 cup ham, diced into 1/4-inch pieces
1 teaspoon fresh tarragon, chopped
2 teaspoons fresh thyme, chopped
1/4 cup white wine
2/3 cup French green lentils*
4 cups vegetable or chicken stock
1/2 cup heavy cream
Salt and pepper to taste
*Available in specialty shops and some supermarkets.
Preparation:
Place olive oil and butter into a medium-sized, heavy- bottom soup pot. Over medium heat, warm the oil and melt the butter.
Add onions, carrots, celery, leeks and fennel to the pot. Cover and cook, sweating the vegetables for 8 to 10 minutes.
Remove the cover from the pot, and add the garlic, ham, thyme and tarragon. Cook for 3 to 5 minutes until the garlic is fragrant but not browned.
Add the wine and cook for 2 minutes, reducing the liquid by half. Then add the lentils and stock. Bring everything to a simmer, and cook for 30 minutes.
Stir in the heavy cream, cooking for 8 to 10 more minutes or until the lentils are tender.
Season with salt and black pepper to taste. Serve with a crusty loaf of Macrina Casera bread.
VEGETABLE AND BEAN SOUP
This recipe is from Diabetic Gourmet
Yield: 6 servings
Source: "The Everyday Low-Carb Slow Cooker Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/17.shtml
Notes: Easy substitution: To make this soup completely vegetarian, substitute vegetable broth for the chicken broth, and additional olive oil for the butter.
Ingredients
1 (14.5 ounce) can diced tomatoes
2 (14.5) cans chicken broth
1 cube vegetable bouillon
1 medium onion, finely chopped
1 (15.5 ounce) can kidney beans, drained
1 red bell pepper, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 summer squashes (zucchini or yellow squash, about 1 pound total), quartered lengthwise and chopped
1 (7 ounce) can sliced mushrooms, drained
1 tablespoon minced garlic
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon Tabasco sauce (about 4 shakes) (optional)
Directions
Combine all ingredients in the slow cooker crock and mix well. Cover and cook on LOW for 8 hours. Stir well before serving. If desired, stir in Tabasco sauce before serving.
Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Protein: 8 g, Carbohydrate: 18 g, Fat: 9 g, Cholesterol: 14 mg, Sodium: 1020 mg; Diabetic Exchanges: 1 Lean Meat, 2 Fat, 2 Vegetable
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