Soup

I've always had a soft spot for homemade soup, especially when it's cold and/or rainy out. To that end, here are six yummy soup recipes to help you through the day, including French Onion Soup and Cream of Turnip Soup. 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.

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Directions

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

VEGETABLE-CHICKEN NOODLE SOUP

Servings: 6 (Serving = 1-1/2 cup)

Find this recipe at: http://diabeticgourmet.com/recipes/html/253.shtml

Ingredients

6 cups 1/3-less-salt chicken broth, divided

1 cup chopped celery

1/2 cup thinly sliced leek (white part only)

1/2 cup chopped carrot

1/2 cup peeled and chopped turnip

1 tablespoon minced fresh parsley

1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary

1 teaspoon balsamic vinegar

1/4 teaspoon fresh ground black pepper

2 ounces uncooked "no-yolk" broad noodles

1 cup diced cooked chicken

Directions

Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Nutritional Information Per Serving: Calories: 98; Protein: 10 g; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Carbohydrates: 12 g; Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable

CREAM OF TURNIP SOUP

This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.

To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.

Ingredients

2 Tbs. olive oil

2 lb. fresh baby turnips, peeled and diced

1 small onion, diced (1 cup)

2 bay leaves

1/4 cup soy creamer, optional

1/4 cup celery leaves, sliced into fine strips

Dirctopms

Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.

Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.

nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free

FRENCH ONION SOUP

This is from the infamous long-since-forgotten emailing list.

Ingredients

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 French bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

Directions

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, & salt. Cook, stirring constantly, 1 minute. Reduce heat, cover & cook 10 minutes. Remove lid & cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized & very soft, about 15 minutes. Stir in flour & cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste & pepper. Cover & simmer 15 minutes, adding more salt if needed. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks & arrange on baking sheet. Put enough bread on top of each serving, cutting & fitting if necessary to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly & golden. Serve hot. Serves 8.

SLOW-COOKER TACO SOUP

This comes from Amy Cipolla Barnes on the Southern Living site. The recipe begins, " Whether it’s Taco Tuesday or an ordinary Friday, this slow-cooker taco soup recipe is a great meal option. Filling and warm, the soup is also simple to prepare.
"During chilly fall and winter days, there’s nothing quite like a warm bowl of soup. Add in the ease of a slow cooker, and you’ve got dinner on the table with only a few minutes of hands-on work with this easy Slow-Cooker Taco Soup recipe."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Servings: 8 to 10

To view this online, go to https://www.southernliving.com/slow-cooker-taco-soup-7108646.

Ingredients

1 lb. ground beef

1 large onion, diced (about 1-1/2 cups)

1 (1-oz.) pkg. taco seasoning

1 (15.5-oz.) can chili beans, drained

1 (14.5-oz.) can tomatoes, garlic, and onions

1 (14.5-oz.) can stewed tomatoes

1 (15.5-oz.) can kidney beans, drained

1 (15.5-oz.) can pinto beans, drained

1 (15.25-oz.) can whole kernel corn, drained

1 (1-oz.) pkg. dry ranch seasoning mix

Sour cream, salsa, tortilla strips or chips, corn chips, shredded cheese, sliced avocado, cilantro (for garnish)

Directions

Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Add onions, and cook until tender and translucent. Add one package of taco seasoning, and stir until meat is covered.

Spoon ground beef mixture in the bottom of the slow-cooker crock. Add remaining ingredients, and stir to combine. Cook on HIGH for 4 hours or LOW 6 hours, stirring occasionally. Ladle into bowls, top with preferred garnishes, and serve.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Sloppy Joes and Spicy Portuguese Beef Steak Kabobs. Enjoy!

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1 1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1 1/4 cups whole grain quinoa (about 7 ounces)

1 3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

SLOPPY JOES

This is from Ree Drummond on the Food Network.

Active Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings; Level: East

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/sloppy-joes-2120434.

Ingredients

2 1/2 pounds ground beef

1 large green bell pepper, diced

1/2 large onion, diced

1 1/2 cups ketchup

5 cloves garlic, minced

Hot sauce, such as Tabasco

Worcestershire sauce

Salt and freshly ground black pepper

8 kaiser rolls

2 tablespoons packed brown sugar

2 teaspoons chili powder, or more as needed

1 teaspoon dry mustard

1/2 teaspoon red pepper flakes, or more as needed

2 tablespoons butter, softened

Chips or salad, for serving, if desired

Ingredients

Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

CHICKEN AND BLACK BEAN ENCHILADAS

This comes from MyRecipes, and begins, "Chipotles can be a touch spicy, but you can use only half of what's called for to decrease heat and still get great smoky flavor."

Hands-on Time: 23 minutes; Total Time: 1 hour 45 minutes; Makes 8 servings (serving size: 2 enchiladas, 2 tablespoons salsa, and 1 tablespoon sour cream)

To view this online, go to .

Ingredients

Cooking spray

1 tablespoon canola oil

1-1/2 cups chopped onion

1 cup chopped poblano chile

5 garlic cloves, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 cup unsalted chicken stock

1 tablespoon pureed canned chipotle chiles in adobo sauce

2 (8-ounce) cans unsalted tomato sauce

3 cups shredded cooked skinless chicken breast

1 (15.5-ounce) can unsalted black beans, rinsed and drained

4 ounces shredded reduced-fat cheddar cheese (about 1 cup)

4 ounces shredded part-skim mozzarella cheese (about 1 cup)

16 (6-inch) corn tortillas

1 cup prepared salsa

1/2 cup reduced-fat sour cream

Fresh cilantro leaves (optional)

Directions

Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.

Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.

Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.

Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.

SPICY PORTUGUESE BEEF STEAK KABOBS

Recipe Yield: Yield: 6 servings

Source: The Beef Checkoff

View this online at https://diabeticgourmet.com/diabetic-recipes/spicy-portuguese-beef-steak-kabobs.

Ingredients

1-1/2 pounds boneless beef top sirloin steak, cut 1-1/4 inches thick

1 large red bell pepper, cut into 1-inch pieces

Seasoning:

2 tablespoons chopped fresh cilantro

2 tablespoons olive oil

2 teaspoons hot pepper sauce

1 clove garlic, minced

1/4 to 1/2 teaspoon crushed red pepper (optional)

Directions

Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in medium bowl. Add beef; toss.

Alternately thread beef and bell pepper onto six 10-inch metal skewers

Place kabobs on grid over medium, ash-covered coals.

Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning once.

Nutritional Information Per Serving: Calories: 214; Fat: 11 g; Sodium: 98 mg; Cholesterol: 76 mg; Protein: 26 g; Carbohydrates: 2 g

FRENCH ONION SOUP

This is from the infamous long-since-forgotten emailing list.

Ingredients

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 French bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

Directions

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, & salt. Cook, stirring constantly, 1 minute. Reduce heat, cover & cook 10 minutes. Remove lid & cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized & very soft, about 15 minutes. Stir in flour & cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste & pepper. Cover & simmer 15 minutes, adding more salt if needed. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks & arrange on baking sheet. Put enough bread on top of each serving, cutting & fitting if necessary to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly & golden. Serve hot. Serves 8.

CHICKEN PARMESAN POCKETS

Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).

This was one of the recipes on his show.

Makes 6 servings

Ingredients

Dough:

2 envelopes FLEISCHMANN’S Active Dry Yeast

1 cup warm water (100 to 110 degrees)

1/4 cup grated Parmesan cheese

1 tablespoon sugar

1 teaspoon salt

2 tablespoons butter or margarine, softened

1 large egg

3 to 3-1/2 cups all-purpose flour

Chicken Filling:

1 cup prepared spaghetti sauce

3/4 teaspoon garlic powder

2-1/4 cups shredded cooked chicken

1 cup chopped green pepper

1/2 cup grated Parmesan cheese

1-1/2 cups shredded Mozzarella cheese

Egg Glaze:

1 egg white, lightly beaten

2 teaspoons water

Directions

In large bowl, dissolve yeast in warm water. Add 1/4 cup Parmesan cheese, sugar, salt, butter, egg and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

Punch dough down; let rest 10 minutes. Divide dough into 6 equal pieces. Roll each piece to 6 x 6-inch squares. Combine spaghetti sauce and garlic powder; spread on squares. Top with chicken, pepper, Parmesan cheese and Mozzarella cheese. Fold to form triangles; pinch sides to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Slash tops of pockets. Brush with egg white combined with water. Bake at 375 degrees for 35 minutes or until done. Serve warm.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Sloppy Joes and Spicy Portuguese Beef Steak Kabobs. Enjoy!

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1 1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1 1/4 cups whole grain quinoa (about 7 ounces)

1 3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

SLOPPY JOES

This is from Ree Drummond on the Food Network.

Active Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings; Level: East

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/sloppy-joes-2120434.

Ingredients

2 1/2 pounds ground beef

1 large green bell pepper, diced

1/2 large onion, diced

1 1/2 cups ketchup

5 cloves garlic, minced

Hot sauce, such as Tabasco

Worcestershire sauce

Salt and freshly ground black pepper

8 kaiser rolls

2 tablespoons packed brown sugar

2 teaspoons chili powder, or more as needed

1 teaspoon dry mustard

1/2 teaspoon red pepper flakes, or more as needed

2 tablespoons butter, softened

Chips or salad, for serving, if desired

Ingredients

Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

CHICKEN AND BLACK BEAN ENCHILADAS

This comes from MyRecipes, and begins, "Chipotles can be a touch spicy, but you can use only half of what's called for to decrease heat and still get great smoky flavor."

Hands-on Time: 23 minutes; Total Time: 1 hour 45 minutes; Makes 8 servings (serving size: 2 enchiladas, 2 tablespoons salsa, and 1 tablespoon sour cream)

To view this online, go to .

Ingredients

Cooking spray

1 tablespoon canola oil

1-1/2 cups chopped onion

1 cup chopped poblano chile

5 garlic cloves, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 cup unsalted chicken stock

1 tablespoon pureed canned chipotle chiles in adobo sauce

2 (8-ounce) cans unsalted tomato sauce

3 cups shredded cooked skinless chicken breast

1 (15.5-ounce) can unsalted black beans, rinsed and drained

4 ounces shredded reduced-fat cheddar cheese (about 1 cup)

4 ounces shredded part-skim mozzarella cheese (about 1 cup)

16 (6-inch) corn tortillas

1 cup prepared salsa

1/2 cup reduced-fat sour cream

Fresh cilantro leaves (optional)

Directions

Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.

Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.

Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.

Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.

SPICY PORTUGUESE BEEF STEAK KABOBS

Recipe Yield: Yield: 6 servings

Source: The Beef Checkoff

View this online at https://diabeticgourmet.com/diabetic-recipes/spicy-portuguese-beef-steak-kabobs.

Ingredients

1-1/2 pounds boneless beef top sirloin steak, cut 1-1/4 inches thick

1 large red bell pepper, cut into 1-inch pieces

Seasoning:

2 tablespoons chopped fresh cilantro

2 tablespoons olive oil

2 teaspoons hot pepper sauce

1 clove garlic, minced

1/4 to 1/2 teaspoon crushed red pepper (optional)

Directions

Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in medium bowl. Add beef; toss.

Alternately thread beef and bell pepper onto six 10-inch metal skewers

Place kabobs on grid over medium, ash-covered coals.

Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning once.

Nutritional Information Per Serving: Calories: 214; Fat: 11 g; Sodium: 98 mg; Cholesterol: 76 mg; Protein: 26 g; Carbohydrates: 2 g

FRENCH ONION SOUP

This is from the infamous long-since-forgotten emailing list.

Ingredients

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 French bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

Directions

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, & salt. Cook, stirring constantly, 1 minute. Reduce heat, cover & cook 10 minutes. Remove lid & cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized & very soft, about 15 minutes. Stir in flour & cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste & pepper. Cover & simmer 15 minutes, adding more salt if needed. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks & arrange on baking sheet. Put enough bread on top of each serving, cutting & fitting if necessary to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly & golden. Serve hot. Serves 8.

CHICKEN PARMESAN POCKETS

Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).

This was one of the recipes on his show.

Makes 6 servings

Ingredients

Dough:

2 envelopes FLEISCHMANN’S Active Dry Yeast

1 cup warm water (100 to 110 degrees)

1/4 cup grated Parmesan cheese

1 tablespoon sugar

1 teaspoon salt

2 tablespoons butter or margarine, softened

1 large egg

3 to 3-1/2 cups all-purpose flour

Chicken Filling:

1 cup prepared spaghetti sauce

3/4 teaspoon garlic powder

2-1/4 cups shredded cooked chicken

1 cup chopped green pepper

1/2 cup grated Parmesan cheese

1-1/2 cups shredded Mozzarella cheese

Egg Glaze:

1 egg white, lightly beaten

2 teaspoons water

Directions

In large bowl, dissolve yeast in warm water. Add 1/4 cup Parmesan cheese, sugar, salt, butter, egg and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

Punch dough down; let rest 10 minutes. Divide dough into 6 equal pieces. Roll each piece to 6 x 6-inch squares. Combine spaghetti sauce and garlic powder; spread on squares. Top with chicken, pepper, Parmesan cheese and Mozzarella cheese. Fold to form triangles; pinch sides to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Slash tops of pockets. Brush with egg white combined with water. Bake at 375 degrees for 35 minutes or until done. Serve warm.

Email List Recipes - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post has a common link running through it: all of these recipes came from the infamous long-since-forgotten emailing list.

Let's face it: most of us who've had emails for any length of time manage to collect emails from a variety of places – family, friends, businesses, as well as long-since-forgotten lists. These recipes are from lists that I no longer remember, but are still worth posting, including Low Fat Banana Orange Bread and Vegetable Manicotti. Enjoy!

BEST EVER NO FAT BANANA BREAD

This came from the infamous long-since-forgotten emailing list. Serves: 16; Preparation time: 45 minutes

Ingredients

2 very ripe bananas, mashed

1/3 cup unsweetened applesauce

2/3 cup granulated sugar

2 egg substitutes

1/4 cup water or soymilk

1 2/3 cups flour of choice (I use whole wheat)

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

cinnamon to taste (I use several shakes worth)

Directions

Preheat oven to 325 degrees & spray a 9 inch square pan with non-stick cooking spray. If using a standard loaf pan, increase heat to 350.

In a large mixing bowl, mix together first five ingredients until well incorporated.

In a medium bowl, mix the remaining ingredients.

Dump flour mixture into the wet and stir just until uniformly moist. DO NOT OVERMIX! Depending on the type of flour you use, you may need to add a little extra water or soymilk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.

Dump into prepared pan and give it a couple shakes to distribute the batter.

Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf pan, increase baking time.) Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool ten minutes before cutting into squares or slices.

The recipe ends with, “Cover and hide the bread so no one else eats it!!”

LOW FAT BANANA ORANGE BREAD

This also came from the infamous long-since-forgotten emailing list.

Ingredients

2/3 c. shortening (Promise butter)

1 c. sugar

4 eggs (substitute Egg Beaters, 1 lg. carton)

2 1/2 c. sifted flour

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1 c. mashed ripe bananas

1 c. orange juice

1 c. chopped walnuts

1 tbsp. grated orange peel

Directions

Cream shortening and sugar; add eggs; beat well. Sift dry ingredients, add to creamed mixture alternating with mashed banana and orange juice; blend well. Add orange peel. Stir in nuts. Pour into 2 well greased loaf pans, 9"x5"x3". Bake 45 to 50 minutes until done. Remove. Cool on rack. Wrap. Freeze one. Yield: 2 loaves.

MINI APPLE PIES

Another recipe from the infamous long-since-forgotten emailing list. The notes on here are from the original author.

Ingredients

4 ramekins (small glazed ceramic serving bowls)

2 large tart-sweet apples (I use ones that are half green half red)

2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour

1-2 Tablespoons vegan margarine (I use Earth Balance)

2 Tablespoons maple syrup or agave nectar

apple pie spice

1/4 cup rolled oats

2 Tablespoons flour

raw sugar

The ingredient amounts are approximations, I just guess as I go!

Directions

Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice and the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.

In a bowl mix oats and margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.

Distribute between ramekins, lightly packing on top, sprinkle with sugar.

Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.

GLAZED BAKED HAM

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 12 lb. ham

1 cup firmly packed brown sugar

1 tablespoon mustard

1/4 cup pineapple juice

6 slices fresh or canned pineapple

6 maraschino cherries

Place ham, fat side up on rack in open roasting pan. Bake in 350*F oven for 3 to 3 1/2 hours. Combine sugar, mustard & pineapple juice. Remove ham from oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices & cherries on the glaze, pressing firmly. Return to oven & baste with remaining glaze at 15 minute intervals.

VEGETABLE MANICOTTI

This recipe begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings

Ingredients

1/2 cup carrots, shredded

1/2 cup zucchini, shredded

1 cup spinach, chopped

2 cups plain yogurt cheese

1 tablespoon Italian parsley, chopped

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon salt

1/2 teaspoon pepper

3 eggs

1 cup mozzarella cheese, shredded

12 manicotti shells, cooked

1 32oz jar tomato sauce

Directions

Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.

Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.

Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.

In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.

FRENCH ONION SOUP

Another one from the infamous long-since-forgotten emailing list.

Ingredients

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 French bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

Directions

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, & salt. Cook, stirring constantly, 1 minute. Reduce heat, cover & cook 10 minutes. Remove lid & cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized & very soft, about 15 minutes. Stir in flour & cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste & pepper. Cover & simmer 15 minutes, adding more salt if needed. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks & arrange on baking sheet. Put enough bread on top of each serving, cutting & fitting if necessary to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly & golden. Serve hot. Serves 8.

Friday Recipes

It's finally Friday. Here are six yummy recipes to help you through the weekend, including Sloppy Joes and Spicy Portuguese Beef Steak Kabobs. Enjoy!

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1 1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1 1/4 cups whole grain quinoa (about 7 ounces)

1 3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

SLOPPY JOES

This is from Ree Drummond on the Food Network.

Active Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings; Level: East

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/sloppy-joes-2120434.

Ingredients

2 1/2 pounds ground beef

1 large green bell pepper, diced

1/2 large onion, diced

1 1/2 cups ketchup

5 cloves garlic, minced

Hot sauce, such as Tabasco

Worcestershire sauce

Salt and freshly ground black pepper

8 kaiser rolls

2 tablespoons packed brown sugar

2 teaspoons chili powder, or more as needed

1 teaspoon dry mustard

1/2 teaspoon red pepper flakes, or more as needed

2 tablespoons butter, softened

Chips or salad, for serving, if desired

Ingredients

Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.

CHICKEN AND BLACK BEAN ENCHILADAS

This comes from MyRecipes, and begins, "Chipotles can be a touch spicy, but you can use only half of what's called for to decrease heat and still get great smoky flavor."

Hands-on Time: 23 minutes; Total Time: 1 hour 45 minutes; Makes 8 servings (serving size: 2 enchiladas, 2 tablespoons salsa, and 1 tablespoon sour cream)

To view this online, go to .

Ingredients

Cooking spray

1 tablespoon canola oil

1-1/2 cups chopped onion

1 cup chopped poblano chile

5 garlic cloves, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 cup unsalted chicken stock

1 tablespoon pureed canned chipotle chiles in adobo sauce

2 (8-ounce) cans unsalted tomato sauce

3 cups shredded cooked skinless chicken breast

1 (15.5-ounce) can unsalted black beans, rinsed and drained

4 ounces shredded reduced-fat cheddar cheese (about 1 cup)

4 ounces shredded part-skim mozzarella cheese (about 1 cup)

16 (6-inch) corn tortillas

1 cup prepared salsa

1/2 cup reduced-fat sour cream

Fresh cilantro leaves (optional)

Directions

Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.

Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.

Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.

Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.

SPICY PORTUGUESE BEEF STEAK KABOBS

Recipe Yield: Yield: 6 servings

Source: The Beef Checkoff

View this online at https://diabeticgourmet.com/diabetic-recipes/spicy-portuguese-beef-steak-kabobs.

Ingredients

1-1/2 pounds boneless beef top sirloin steak, cut 1-1/4 inches thick

1 large red bell pepper, cut into 1-inch pieces

Seasoning:

2 tablespoons chopped fresh cilantro

2 tablespoons olive oil

2 teaspoons hot pepper sauce

1 clove garlic, minced

1/4 to 1/2 teaspoon crushed red pepper (optional)

Directions

Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in medium bowl. Add beef; toss.

Alternately thread beef and bell pepper onto six 10-inch metal skewers

Place kabobs on grid over medium, ash-covered coals.

Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning once.

Nutritional Information Per Serving: Calories: 214; Fat: 11 g; Sodium: 98 mg; Cholesterol: 76 mg; Protein: 26 g; Carbohydrates: 2 g

FRENCH ONION SOUP

This is from the infamous long-since-forgotten emailing list.

Ingredients

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 French bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

Directions

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, & salt. Cook, stirring constantly, 1 minute. Reduce heat, cover & cook 10 minutes. Remove lid & cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized & very soft, about 15 minutes. Stir in flour & cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste & pepper. Cover & simmer 15 minutes, adding more salt if needed. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks & arrange on baking sheet. Put enough bread on top of each serving, cutting & fitting if necessary to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly & golden. Serve hot. Serves 8.

CHICKEN PARMESAN POCKETS

Years ago, Fr. Dominic Garramone (AKA the Bread Monk had a show on PBS. I'm sure I'm not the only person who got hooked on his show. Unfortunately, it went off the air years ago. But his cook books are still in circulation, and you can always go to his website (above).

This was one of the recipes on his show.

Makes 6 servings

Ingredients

Dough:

2 envelopes FLEISCHMANN’S Active Dry Yeast

1 cup warm water (100 to 110 degrees)

1/4 cup grated Parmesan cheese

1 tablespoon sugar

1 teaspoon salt

2 tablespoons butter or margarine, softened

1 large egg

3 to 3-1/2 cups all-purpose flour

Chicken Filling:

1 cup prepared spaghetti sauce

3/4 teaspoon garlic powder

2-1/4 cups shredded cooked chicken

1 cup chopped green pepper

1/2 cup grated Parmesan cheese

1-1/2 cups shredded Mozzarella cheese

Egg Glaze:

1 egg white, lightly beaten

2 teaspoons water

Directions

In large bowl, dissolve yeast in warm water. Add 1/4 cup Parmesan cheese, sugar, salt, butter, egg and 2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead 8 to 10 minutes. Place in greased bowl, turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1-1/2 hours.

Punch dough down; let rest 10 minutes. Divide dough into 6 equal pieces. Roll each piece to 6 x 6-inch squares. Combine spaghetti sauce and garlic powder; spread on squares. Top with chicken, pepper, Parmesan cheese and Mozzarella cheese. Fold to form triangles; pinch sides to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Slash tops of pockets. Brush with egg white combined with water. Bake at 375 degrees for 35 minutes or until done. Serve warm.

Soup - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with soup.

With the weather starting to cool off, soup just seems to be the perfect food to warm us up. Today's six yummy soup recipes include Vegetable-Chicken Noodle Soup and Turkey Taco Soup. 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.

VEGETABLE-CHICKEN NOODLE SOUP

Servings: 6 (Serving = 1-1/2 cup)

Find this recipe at: http://diabeticgourmet.com/recipes/html/253.shtml

Ingredients

6 cups 1/3-less-salt chicken broth, divided

1 cup chopped celery

1/2 cup thinly sliced leek (white part only)

1/2 cup chopped carrot

1/2 cup peeled and chopped turnip

1 tablespoon minced fresh parsley

1-1/2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves

1 teaspoons fresh rosemary or 1/4 teaspoon dried rosemary

1 teaspoon balsamic vinegar

1/4 teaspoon fresh ground black pepper

2 ounces uncooked "no-yolk" broad noodles

1 cup diced cooked chicken

Directions

Place 1/3 cup chicken broth, celery, leek, carrot and turnip in large saucepan. Cover and cook over medium heat until vegetables are tender, stirring occasionally.

Stir in remaining 5 -2/3 cups chicken broth, parsley, thyme, rosemary, vinegar and black pepper. Bring to a boil; add noodles. Cook until noodles are tender; stir in chicken. Reduce heat to medium. Simmer until heated through.

Nutritional Information Per Serving: Calories: 98; Protein: 10 g; Fat: 2 g; Sodium: 73 mg; Cholesterol: 18 mg; Carbohydrates: 12 g; Exchanges: 1/2 Starch/Bread, 1 Lean Meat, 1/2 Vegetable

CREAM OF TURNIP SOUP

This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.

To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.

2 Tbs. olive oil

2 lb. fresh baby turnips, peeled and diced

1 small onion, diced (1 cup)

2 bay leaves

1/4 cup soy creamer, optional

1/4 cup celery leaves, sliced into fine strips

Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.

Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.

nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free

FRENCH ONION SOUP

This is from the infamous long-since-forgotten emailing list.

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 French bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, & salt. Cook, stirring constantly, 1 minute. Reduce heat, cover & cook 10 minutes. Remove lid & cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized & very soft, about 15 minutes. Stir in flour & cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste & pepper. Cover & simmer 15 minutes, adding more salt if needed. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks & arrange on baking sheet. Put enough bread on top of each serving, cutting & fitting if necessary to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly & golden. Serve hot. Serves 8.

VEGETARIAN TORTILLA SOUP

This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”

Yield: 4 servings; Time: 1 1/4 hours

To view this online, click here.

Ingredients

For the Soup:

2 tablespoons vegetable oil

1 large yellow onion, finely chopped

4 cloves garlic, finely chopped

1 jalapeño, seeds removed, finely chopped

Kosher salt and freshly ground pepper

1 1/2 teaspoons chile powder

2 chipotles in adobo, finely chopped

1 (28-ounce) can whole peeled tomatoes, drained and crushed

4 cups vegetable broth

2 cups corn kernels, fresh or frozen and thawed

For the Tortillas and Assembly:

2 cups vegetable oil

8 small corn tortillas, cut into 1/4-inch strips

Kosher salt

1 avocado, pitted and cut into 1/2-inch pieces

3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack

3/4 cup sour cream or crema

1/2 cup chopped cilantro

1/4 red or yellow onion, finely chopped

Lime wedges, for serving

Preparation

Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.

Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.

Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.

Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

TURKEY TACO SOUP

This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.

“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 - 4.

To view this online, click here.

Ingredients

1 tablespoon canola (or grapeseed oil)

1 small red onion (diced)

1 green bell pepper (diced)

1 jalapeño (seeded and minced)

3 garlic cloves (minced)

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 (14.5 ounce) can diced tomatoes (with juice)

1 (15 ounce) can pinto beans (rinsed and drained)

1 cup packed shredded cooked turkey

3 cups turkey or chicken broth

Salt and pepper

1 avocado (diced, or sour cream for serving)

Optional: Chips (for serving)

Directions

Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.

Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.

Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.

Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.

Turn up the heat and bring to a simmer.

Turn the heat to low and let simmer, uncovered, for 10 minutes.

Serve topped with diced avocado or a dollop of sour cream and tortilla chips.

Emailing List Recipes

Today's post has a common link running through it: all of these recipes came from the infamous long-since-forgotten emailing list.

Let's face it: most of us who've had emails for any length of time manage to collect emails from a variety of places – family, friends, businesses, as well as long-since-forgotten lists. These recipes are from lists that I no longer remember, but are still worth posting, including Low Fat Banana Orange Bread and Glazed Baked Ham. Enjoy!

BEST EVER NO FAT BANANA BREAD

This came from the infamous long-since-forgotten emailing list. Serves: 16; Preparation time: 45 minutes

Ingredients

2 very ripe bananas, mashed

1/3 cup unsweetened applesauce

2/3 cup granulated sugar

2 egg substitutes

1/4 cup water or soymilk

1 2/3 cups flour of choice (I use whole wheat)

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

cinnamon to taste (I use several shakes worth)

Directions

Preheat oven to 325 degrees & spray a 9 inch square pan with non-stick cooking spray. If using a standard loaf pan, increase heat to 350.

In a large mixing bowl, mix together first five ingredients until well incorporated.

In a medium bowl, mix the remaining ingredients.

Dump flour mixture into the wet and stir just until uniformly moist. DO NOT OVERMIX! Depending on the type of flour you use, you may need to add a little extra water or soymilk to reach the right consistency. The dough should be somewhere in between pancake batter and cookie dough.

Dump into prepared pan and give it a couple shakes to distribute the batter.

Place on the middle oven rack and bake uncovered for 30-40 minutes. (If using a standard loaf pan, increase baking time.) Check the bread at around 30 minutes. It is done when just starting to brown around the edges and still a little moist looking in the middle. Allow to cool ten minutes before cutting into squares or slices.

The recipe ends with, “Cover and hide the bread so no one else eats it!!”

LOW FAT BANANA ORANGE BREAD

This came from the infamous long-since-forgotten emailing list.

Ingredients

2/3 c. shortening (Promise butter)

1 c. sugar

4 eggs (substitute Egg Beaters, 1 lg. carton)

2 1/2 c. sifted flour

2 tsp. baking powder

1 tsp. soda

1/2 tsp. salt

1 c. mashed ripe bananas

1 c. orange juice

1 c. chopped walnuts

1 tbsp. grated orange peel

Directions

Cream shortening and sugar; add eggs; beat well. Sift dry ingredients, add to creamed mixture alternating with mashed banana and orange juice; blend well. Add orange peel. Stir in nuts. Pour into 2 well greased loaf pans, 9"x5"x3". Bake 45 to 50 minutes until done. Remove. Cool on rack. Wrap. Freeze one. Yield: 2 loaves.

MINI APPLE PIES

This came from the infamous long-since-forgotten emailing list. The notes on here are from the original author.

Ingredients

4 ramekins (small glazed ceramic serving bowls)

2 large tart-sweet apples (I use ones that are half green half red)

2 Tablespoons arrowroot or cornstarch or 1 Tablespoons flour

1-2 Tablespoons vegan margarine (I use Earth Balance)

2 Tablespoons maple syrup or agave nectar

apple pie spice

1/4 cup rolled oats

2 Tablespoons flour

raw sugar

The ingredient amounts are approximations, I just guess as I go!

Directions

Cut apples into 1/2 " dice and place into a bowl. Add 2 Tablespoons arrowroot, a few big shakes of pie spice and the liquid sweetener. Mix until evenly coated and pack down into ramekins leaving 1/2" from top.

In a bowl mix oats and margarine until combined add flour. Mixture should look like crumbly oats, if too dry add more margarine.

Distribute between ramekins, lightly packing on top, sprinkle with sugar.

Bake at 350 degrees F for 30 minutes. The top will give when pressed, & you will see bubbling.

GLAZED BAKED HAM

This is from the infamous long-since-forgotten emailing list.

Ingredients

1 12 lb. ham

1 cup firmly packed brown sugar

1 tablespoon mustard

1/4 cup pineapple juice

6 slices fresh or canned pineapple

6 maraschino cherries

Place ham, fat side up on rack in open roasting pan. Bake in 350*F oven for 3 to 3 1/2 hours. Combine sugar, mustard & pineapple juice. Remove ham from oven 45 minutes prior to completed baking time. Pour off excess fat. Spread 1/3 of the glaze on fat side. Arrange pineapple slices & cherries on the glaze, pressing firmly. Return to oven & baste with remaining glaze at 15 minute intervals.

VEGETABLE MANICOTTI

This is from the infamous long-since-forgotten emailing list. It begins, “A great back-to-school recipe, this manicotti can be prepared in advance and kept frozen until you are ready to bake them.” Yields: 6 servings

1/2 cup carrots, shredded

1/2 cup zucchini, shredded

1 cup spinach, chopped

2 cups plain yogurt cheese

1 tablespoon Italian parsley, chopped

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon salt

1/2 teaspoon pepper

3 eggs

1 cup mozzarella cheese, shredded

12 manicotti shells, cooked

1 32oz jar tomato sauce

Using layered cheesecloth, strain the whey from 1 quart of yogurt overnight to make yogurt cheese. One quart of yogurt will yield approximately 2 cups of yogurt cheese.

Bring 6 cups of water to a boil, and cook manicotti noodles until still slightly firm, being careful not to overcook. Drain noodles, rinse with cold water.

Preheat oven to 350°F. In a 9x13 baking dish, coat the bottom of the dish with 4 tablespoons of tomato sauce. Set aside.

In large mixing bowl, fold vegetables, 1/2 cup mozzarella cheese, herbs, salt, pepper & eggs into yogurt cheese. Using a spoon, gently fill the manicotti shells with the cheese & vegetable mixture & place in the baking dish. Once shells have been filled, top manicotti with remaining tomato sauce. Bake for 25 minutes. Top with remaining shredded cheese & bake for an additional 15 minutes or until cheese is golden brown. Serve warm.

FRENCH ONION SOUP

This is from the infamous long-since-forgotten emailing list.

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 French bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, & salt. Cook, stirring constantly, 1 minute. Reduce heat, cover & cook 10 minutes. Remove lid & cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized & very soft, about 15 minutes. Stir in flour & cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste & pepper. Cover & simmer 15 minutes, adding more salt if needed. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks & arrange on baking sheet. Put enough bread on top of each serving, cutting & fitting if necessary to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly & golden. Serve hot. Serves 8.

Weekend Recipes

Enjoy!

BUSH’S® DINSPIRATION: CHIPOTLE GRILLED SHRIMP

This comes from BUSH’S® Best emailed newsletter. I recommend checking out their site and signing up for their newsletter.

This recipe begins, “Mildly smoky chipotle gives a depth of flavor to juicy jumbo shrimp. For an extra chipotle kick, serve with Smokehouse Tradition Grillin’ Beans®.” Prep Time: 15 minutes; Cook Time: 8 minutes; Total Time: 23 minutes; Servings: 4

To view this online, click here.

Ingredients

1 can (22 oz) BUSH'S® Smokehouse Tradition Grillin' Beans®

1 can chipotle peppers in adobo sauce

1/4 cup canola oil

1/4 cup freshly-squeezed lime juice

3 cloves garlic

1/2 tsp salt

1 large handful cilantro

2 lbs peeled and deveined jumbo shrimp

1 pkg wood skewers

Directions

For Marinade: In blender or food processor, blend peppers, oil, lime juice, garlic and salt until smooth. Add cilantro to mixture, blend until ingredients are combined. Pour marinade into large plastic resealable bag.

For Shrimp: Place shrimp in bag of marinade, shake to coat and refrigerate for 2 hours to overnight.

While shrimp is marinating, soak wood skewers in water for at least 1 hour.

Set clean, well-oiled grill to low heat. When grill is hot, thread shrimp onto skewers and place on grill. Cook for 3-4 minutes on each side until shrimp is opaque.

Remove skewers from grill and place on serving platter.

Serve with BUSH’S® Smokehouse Tradition Grillin’ Beans® or BUSH’S® Black Bean Fiesta Grillin’ Beans®.

LOW-FAT VEGAN EGGPLANT LASAGNA

This comes from Jolinda Hackett, About.com's Vegetarian food expert. She writes, "A wonderful vegetarian lasagna recipe full of healthy spinach and eggplant. This vegetarian and vegan lasagna recipe uses no cheese, making it both vegan and dairy-free, as well as much lower in fat than a traditional lasagna." Serves 6.

To view this online, click here.

Ingredients

1 tbsp olive oil

1 clove garlic, minced

1 medium eggplant, diced

2 10 ounce packages frozen chopped spinach, defrosted

1 64 ounce jar pre-made tomato sauce

1 pound lasagna noodles

Preparation

Preheat the oven to 375 degrees.

Heat the olive oil in a medium frying pan over medium heat. Sautee the garlic for two minutes, then add the eggplant and stir. Cover the frying pan and cook until the eggplant is just tender, about 5 to 7 minutes.

Cover the bottom of a 9x12 inch baking pan with 2 cups of the tomato sauce, then cover the tomato sauce with 4 or 5 uncooked noodles. Cover this with a thin layer of sauce, then add the cooked eggplant and another thin layer of sauce. Add another layer of noodles followed by a thing layer of sauce, then the spinach and another thin layer of sauce. Add the remaining noodles and sauce.

Cover tightly with foil and bake for 45-50 minutes. Noodles are cooked when they can be pierced with a fork.

Makes six servings of eggplant and spinach lasagna. Reprinted with permission from The Compassionate Cook Cookbook.

Nutritional information, per serving: Calories: 347, Calories from Fat: 41; % Daily Value: Total Fat: 4.6g, 7%, Total Carbohydrates: 65.8g, 22%, Dietary Fiber: 9.2g, 37%, Protein: 16.3g, Vitamin A 199%, Vitamin C 83%, Calcium 14%, Iron 32%

AUTUMN SQUASH CASSEROLE

This comes from a long-since-forgotten emailing list.

Ingredients

1 stick of butter, melted

1 onion, chopped

5 lbs butternut squash, peeled and cut into 1/2 inch pieces

1 1/2 cups orange juice

1/2 cup maple syrup

1 tsp cinnamon

Directions

Place the butter, onion, squash and orange juice in the slow cooker. Cook on Low for 6 to 10 hours or on High for 3 to 4 hours. Add the cinnamon and maple syrup. Using a potato masher, mash the ingredients. Mix until smooth and serve warm.

CLASSIC BLUEBERRY PIE

This comes from Seattle's Macrina Bakery. If I ever get to do a road trip, this is one place I've got to stop at.

This recipe starts out, “Few things in life are as wonderful as homemade blueberry pie. It is heaven on earth! I recommend using slightly tart organic blueberries whenever possible.”

Makes one 9-inch double-crusted pie

7 cups (3-1/2 pints) organic blueberries

3/4 cup granulated sugar

1/4 cup light brown sugar

2 teaspoons freshly grated lemon zest

1 teaspoon cinnamon

1 teaspoon pure vanilla extract

3 tablespoons unbleached all-purpose flour

One top and bottom pie crust, chilled

1 tablespoon unsalted butter, cut into small pieces

Egg wash made with 1 egg and 1 teaspoon water

Coarse raw sugar


Vanilla ice cream, for serving

Sort through the blueberries, removing any stems and leaves. Gently rinse the berries and lay them out on paper towels to air dry.

Combine 3-1/2 cups of the blueberries, granulated sugar, brown sugar, lemon zest, cinnamon, vanilla extract and flour in a medium saucepan. Mix with a spoon. Cook over medium heat until the fruit juices have been released and the mixture has thickened, 5 to 8 minutes, stirring frequently to keep the mixture from burning. Pour the cooked fruit into a large stainless steel bowl and add the remaining blueberries. Stir with a spoon and set aside until the fruit has cooled to room temperature.

Divide the chilled pie dough into 2 pieces, making one piece slightly larger than the other. Coat your hands with flour and shape the larger piece of dough into a ball. Working on a floured surface, flatten the ball slightly, then roll it into a 12-inch circle, about 1/8-inch thick. Fit the rolled dough into a 9-inch pie pan. Trim the edges of the dough to leave a 1-inch overhang around the pan. Roll out the remaining piece of dough 1/8-inch thick and trim it into a 10-inch circle. Set aside. This will be the top crust.

Pour the cooled fruit into the pie shell and dot with butter. Brush the top side of the overhanging dough with a little egg wash. Lift the top crust onto the pie, folding it in half to make it easier to accurately position. Lift the overhanging dough onto the top crust and crimp with your fingers. Mark the crimped edges with a fork, then brush all of the crust with egg wash. Sprinkle with coarse raw sugar and chill in the refrigerator for at least 30 minutes.

Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper.

Place the pie on the prepared baking sheet. Using a sharp knife cut 4 slits in the center of the crust. Bake pie for 50 to 55 minutes. The crust will be golden brown and the fruit will be bubbling in the center of the pie. Let cool for 30 to 40 minutes. Serve with vanilla ice cream.

FRENCH ONION SOUP

My dad used to make French Onion Soup after church on Sundays, so I associate this with the weekend. This version of the recipe comes from About.com's American Food email. It starts off, “French onion soup is one of America's most popular 'restaurant soups,' but with this easy recipe you can make it at home anytime you want. This French onion soup recipe is topped with the traditional Gruyere cheese, but any melting cheese will work.” It makes 8 portions.

Prep Time: 15 minutes; Cook Time: 1 hour, 15 minutes; Total Time: 1 hour, 30 minutes

Ingredients:

4 large yellow onions, cut in large dice

1/2 stick unsalted butter

1 tbsp sherry vinegar

1/4 cup dry sherry wine

2 sprigs fresh thyme

1/2 tsp salt

fresh ground black pepper to taste

1 bay leaf

3 cups high-quality beef broth

3 cups high-quality chicken broth

1 cup water

For the topping:

toasted French bread

8 oz shredded Gruyere cheese, or other Swiss cheese

Preparation:

In a large soup pot, melt the butter over med-low heat. Add the onions and salt; slowly cook, stirring occasionally, until the onions are golden-brown - about 30 minutes.

Add the vinegar and sherry; cook for 5 minutes, and then add the remaining ingredients. Simmer on low for one hour. Taste and adjust seasoning. Ladle into heatproof bowls, or crocks, and top with a piece of toasted bread (cut to fit top of bowl).

Cover with the cheese, and place under a preheated broiler until the cheese melts and begins to brown. Serve hot.

DEEP DISH LOW-CARB PIZZA

This recipe comes from Laura Dolson, About.com's Low Carb diets guide. Laura writes, “I know this egg-based crust is going to sound strange, but I urge you to trust me and try this. I've tried a whole lot of low-carb pizza crusts over the years, and this is really the best one. No, it isn't like regular, but it's really good. Based on some of the comments, I'm now realizing that some people are expecting a crisp crust, or a thin crust. This crust is neither crisp nor thin. However, you can make it thinner by using fewer eggs and less cream cheese.” Makes 8 servings.

Ingredients:

6 eggs

6 oz cream cheese (3/4 package) at room temperature

1 teaspoon garlic powder

1 1/2 teaspoon oregano or other Italian seasoning

1/2 teaspoon salt

pinches of black and/or cayenne pepper

1 cup (or a little more) shredded Italian cheeses, at least half of which is a hard cheese (Parmesan, Assagio)

Preparation:

Heat the oven to 350° F.

Be sure the cream cheese is at about room temperature. Using a regular blender, food processor, or (my preferred) stick blender, mix the egg and cream cheese until well blended. Add the salt and spices and blend again.

Spread cheese in bottom of well-buttered 9X13 pan. I often use an Italian blend such as Trader Joe's Quattro Formaggio. Pour egg mixture over the cheese, and bake for 22-25 minutes, or until the top is browning.

Remove from oven, add pizza toppings, and bake until done - about another 10-15 minutes.

Nutritional Information: Each serving has 1.5 grams effective carbohydrate plus 11 grams protein, and 179 calories.

Weekend Recipes

Finally, we've made it to Friday and the beginning of the weekend! It's also the first day of spring, and, while parts of the U.S. still has some snow, the weather where I am (Florida) is beautiful. I know, I had to write that, right? It all evens out, though; Florida summers can be extremely warm, especially in August. But no matter, it's still the weekend, and, with any luck (and a little time), the weather where you are will be nice. In the meantime, we still need to eat, so here are today's recipes. Enjoy!

FUNNEL CAKE

This came from a long-since-forgotten emailing list. Typically, funnel cakes are found at county fairs (at least in the U.S.), and therefore can be considered a feel-good food. Whoever sent the recipe to the emailing list wrote, "This funnel cake recipe makes 4 cakes." Also, see the note at the end of the recipe before starting.

1 Egg

2/3 Cup Milk

1/4 teaspoon Salt

2 tablespoons white sugar

1 & 1/3 cups sifted all-purpose flour

3/4 teaspoon baking powder

vegetable oil for frying

1/4 cup confectioners' sugar for dusting

One Funnel

Variation:

Try different toppings: cinnamon sugar, fruit topping, glaze.

To Prepare:

Beat egg in a mixing bowl. Stir in the milk. In a separate bowl, sift flour, salt, sugar and baking powder together. Beat the dry ingredients into the egg mixture until smooth. Pour oil into a heavy pan or skillet until it is 1 inch deep. Heat to 375 F.

Hold one finger over a funnel end, keeping the opening closed, and fill it with batter. Open the end of the funnel and allow batter to run out in a stream into the hot oil. Move funnel from center, swirling outward in a circular pattern. Fry for 2-3 minutes, until golden brown.

Using tongs, turn over the cake to cook the other side. Cook until golden brown and remove to drain on paper towels. Sprinkle with confectioners' sugar while still warm.

Note: The sender also wrote, "I've been using this funnel cake recipe for some time and have learned a few tricks. Here are some tips I'd like to share:

"Use an electric skillet if you have one to regulate oil temperature more efficiently. If you don't have one, a large stovetop skillet is fine.

"Use a ladle to transfer batter to funnel. 1 & 1/2 ladle will make a good size funnel cake. Adjust to suit your families needs. Make sure you have tongs to turn the cakes with.

I use my 2 cup measuring cup to rest my funnel in when not in use to catch drips and minimize mess.

Place the cakes on a cooling rack that is placed inside a baking pan to drain. (I have a recycled toaster oven rack that works great as a cooling rack) to drain.

Use a flour sifter to sprinkle powdered sugar on top.

FRENCH ONION SOUP

From another unknown emailing list. This serves 8.

3 tablespoons butter

1 tablespoon vegetable oil

7 cups halved and thinly-sliced onions

1 teaspoon sugar

1 teaspoon salt

2 tablespoons all purpose flour

6 cups low sodium vegetable broth

1/3 cup dry sherry

1 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

1 french bread loaf, cut 1/2" thick slices

10 ounces shredded Jarlsberg or Gruyere cheese

In large, heavy pot, melt 2 tablespoons butter with oil over medium heat. Stir in onions, sugar, and salt. Cook, stirring constantly, 1 minute. Reduce heat, cover and cook 10 minutes. Remove lid and cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook, stirring occasionally, until onions are caramelized and very soft, about 15 minutes.

Stir in flour and cook 3 to 4 minutes. Stir in broth, sherry, thyme, salt to taste and pepper. Cover and simmer 15 minutes, adding more salt if needed.

Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls or crocks and arrange on baking sheet. Put enough bread on top of each serving -- cutting and fitting if necessary -- to cover soup. Sprinkle bread with shredded cheese. Broil until cheese is bubbly and golden. Serve hot.

RIGATONI WITH BRAISED VEGETABLES

This vegan recipe is from page 60 of the October 2005 issue of Vegetarian Times. It starts off, “Start heating the pasta water when you add the tomatoes to this stew, and the rigatoni noodles will be perfectly al dente just when the vegetables are ready to serve.” Serves 6.

2 Tbs. olive oil

3 medium-sized yellow squash, halved and cut into 1-inch pieces (about 1 lb.)

1/2 lb. green beans, trimmed and halved (about 2 cups)

2 medium-sized bell peppers (1 red, 1 yellow), cored, seeded and cut into 1-inch dice

1 large onion, sliced (about 1 ½ cups)

1 14.5-oz. can diced tomatoes

3 cloves garlic, minced (about 1 Tbs.)

2 Tbs. capers

1 15-oz. can cannellini beans, rinsed and drained

8 oz. whole wheat rigatoni pasta

1/2 cup torn fresh basil

Heat oil in skillet over high heat. Add squash, green beans, bell peppers and onion. Reduce heat to medium, and cook 20 minutes, stirring frequently, until vegetables are brown.

Stir in tomatoes, garlic and capers. Reduce heat to medium-low, cover and cook 15 minutes.

Stir in beans and salt to taste. Cover, and simmer 10 minutes over medium-low heat.

Cook rigatoni according to package directions. Drain, and reserve 1/2 cup cooking liquid.

Stir pasta and basil into sauce. Thin sauce with a little pasta water if necessary. Season to taste with salt and pepper, and serve.

Per serving: 443 cal; 15 g protein; 9 g total fat (1 g sat. fat); 80 g carb; 0 mg chol; 969 mg sodium; 15 g fiber; 4 g sugars

ANISE-ALMOND BISCOTTI

Also from page 61 of the October 2005 issue of Vegetarian Times. It starts off, “Ground almonds, often sold as almond flour, give these twice-baked cookies a light, crumbly crunch. If you grind your own almonds with a mini-chopper, the flavor will be more intense.” This vegan recipe makes about 32 cookies.

1 Tbs. whole anise seeds

1 3/4 cups whole wheat flour

1 cup almond flour or 1 cup whole almonds, ground to a powder

1/2 cup extra virgin olive oil

1/2 cup pure maple syrup

1 Tbs. vanilla extract

1 Tbs. vanilla extract

1/2 tsp. salt

1/2 cup sesame seeds

Toast anise seeds in skillet over medium heat 3 minutes, or until fragrant. Transfer to coffee grinder or mini-blender, and crush to powder.

Combine pastry flour with almond flour or ground almonds in bowl. Whisk together oil, syrup, vanilla and salt in separated bowl. Stir oil mixture into flour mixture. Cover, and let rest 20 minutes.

Preheat over to 350 degrees F. Spread sesame seeds on work surface. Shape dough into 2 8-inch logs, packing dough tightly together so it doesn’t crumble. Roll logs in sesame seeds, and place on foil-lined baking sheet. Bake 45 minutes, or until browned and firm. Set baking sheet on wire rack, and cool 5 minutes.

Cut each log into 1/3-inch-thick diagonal slices with serrated knife. Place flat side down on foil-lined baking sheets. Bake 15 to 20 minutes, or until golden brown. Cool on wire racks. Store up to 2 weeks in airtight container.

Per cookie: 110 cal; 2 g protein; 7 g total fat (1 g sat. fat); 10 g carb; 0 mg chol; 37 mg sodium; 2 g fiber; 4 g sugars

CINNAMON EGG BREAD

I first found the recipe that this morphed from in an old, long-since-lost cookbook. Since losing the cookbook, the recipe has changed to this version. I've had numerous friends and relatives rave over this. One lady I knew said that it was one of the few bread recipes that could almost double as dessert.

1 cup milk (or soy milk)

1/2 cup (1 stick) margarine

1/2 tsp. salt

2-3 eggs

1 cup warm (not hot) water

2 Tablespoons honey

2 packages yeast

6 – 7 cups flour

3/4 – 1 cup margarine, melted

2 – 3 cups cinnamon sugar

Heat milk to almost scalding, stirring fairly constantly so that it doesn't burn. Remove from heat and place in a large bowl. Add ½ cup margarine, and stir until melted. Let milk and margarine cool.

Meanwhile, in a small bowl, place very warm water, add honey and yeast, then stir to dissolve. Let stand for 5 – 10 minutes.

Add salt to milk, then add yeast and water to milk. Add flour, 2 cups at a time, for a stiff, non-sticky dough. Knead for about 8 – 10 minutes.

Wash and dry bowl, then place dough in bowl. Place cooking oil (I recommend canola or olive oil) in hands, then rub over dough. Place clean towel over the top of bowl and allow dough to rise until almost double, about an hour.

Take 3 loaf pans and spray with cooking spray. Take dough out and divide into thirds.

Melt 3/4 – 1 cup margarine. Set aside.

With a floured rolling pin, roll out first third of dough. Pour some of the margarine over the bread and spread 1/3 of the cinnamon sugar over the dough. Roll dough, then place in loaf pan with the bread-seam down. Repeat with other two thirds. Place towel over all three loaves and allow to rise again, approximately one hour.

Pre-heat oven to 350 degrees. Then, removing towel, bake loaves for 45 – 50 minutes. Allow to cool for about 15 minutes on cooling rack.

APPLE CIDER POUND CAKE

This comes from Rebecca Franklin, About.com's French Food guide. She writes, “Take one bite of this apple cider pound cake recipe and you'll be transported to the orchard country of Quebec. This deliciously spiced quatre quarts cake was inspired by a drive on La Route des Cidres, in Quebec's Monteregie region, which is dotted with apple orchards, cider houses, and picturesque inns. Serve this tender cider cake with a latte for a mellow, effortless snack.” She ends with, “This apple cider pound cake recipe makes 12 to 14 servings.” Prep Time: 50 minutes; Cook Time: 70 minutes; Total Time: 120 minutes.

This recipe can be viewed online here.

Ingredients

3 cups apple cider

2 tablespoons maple syrup

2 cups sugar

1 1/2 cups butter, room temperature

2 teaspoons vanilla extract

6 eggs, room temperature

3 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon ground allspice

1/2 teaspoon grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

Preparation

Bring the apple cider to a boil in a medium saucepan over medium-high heat. Continue boiling the apple cider for 25 to 35 minutes, until it has reduced to slightly less than 1 cup in volume, about 7/8 cup. Remove the cider from the heat and add the maple syrup; set the mixture aside.

Preheat and oven to 325F. Lightly grease a 10-inch bundt cake pan and set it aside.

Cream the butter, sugar, and vanilla until the mixture is light and fluffy. Add the eggs, one at a time, to the mixture, beating for a few seconds after each addition. Stir together the remaining dry ingredients (flour, spices, baking powder, and salt) and then add half of the dry ingredients to the creamed butter-egg mixture and beat until most of the flour is incorporated.

Add the cooled apple cider-maple syrup reduction to the batter, beat it for 30 seconds, and then beat in the remainder of the dry ingredients. Spread the batter into the prepared pan and bake it in a 325F oven for 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes. Shake it from side to side to loosen the cake from the pan (you should hear and feel a light thumping), and use a small rubber spatula to loosen any stubborn sides. Place a serving platter over the top of the cake and invert it, removing the pan form the top of the cake to allow it to cool completely.