Confessions Of A Foodie: Herbed Carrot Soup

Showing posts with label Herbed Carrot Soup. Show all posts

Thursday, June 12, 2025

Soup

For years, I've had a soft spot for homemade Soup. There's just something comforting inthe stuff, no matter the time of year.

To that end, here are six yummy soup recipes to help you through the day, including Turkey Club Soup and Homemade Chicken Noodle Soup. Enjoy!

RED LENTIL SOUP

This is from Melissa Clark in The New York Times cooking enewsletter. For this recipe, Melissa wrote, "This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors."

Total Time: 45 min utes; Yield: 4 servings

This was featured in "A Lentil Soup to Make You Stop, Taste and Savor," and can be viewed online at https://cooking.nytimes.com/recipes/1016062-red-lentil-soup.

Check out Melissa Clark's guide, "How to Cook Beans." While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend it.

Ingredients

3 tablespoons olive oil, plus more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

Salt and black pepper

Pinch of chili powder or ground cayenne, plus more to taste

1 quart chicken or vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, 1/4 teaspoons each salt and black pepper and the chili powder, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.

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.

HEARTY HAM AND WHITE BEAN SOUP

This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."

Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap.)

And now, on to the soup.

Ingredients

1 tablespoon olive oil

1 sweet onion, diced into medium pieces

1-1/2 teaspoons Italian seasoning

2 large carrots, peeled, halved lengthwise, and sliced thin

1/2 cabbage, cored, cut into bite-size shreds

12 ounces lean ham steak, diced into small pieces

1 quart chicken broth

1 14.5-ounce can petite-diced tomatoes

2 cans (15 oz each) white beans, undrained

2 tablespoons fresh parsley, chopped

Directions

Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.

TACO SOUP

This is from Naz Deravian at The New York Times cooking enewsletter. For this recipe, Naz wrote, "A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you're in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors."

Time: 1 hour 15 minutes; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024354-taco-soup.

Ingredients

For the Taco Seasoning (equivalent to a 1-ounce Packet)

1 to 2 tablespoons chili powder, to taste

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

For the Soup

1/4 cup extra-virgin olive oil

1 large yellow or red onion, finely chopped, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

4 garlic cloves, finely chopped

1 pound ground beef, (or pork, turkey or chicken)

1 to 2 jalapeños, finely chopped, to taste, plus more for serving

1 tablespoon tomato paste

2 (4-ounce) cans diced green chiles (see Tip)

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

1 (15-ounce) can black beans, drained and rinsed

2 (15-ounce) cans diced fire-roasted tomatoes

2-1/2 cups low-sodium chicken or vegetable broth, or water

2 cups frozen corn

Handful cilantro leaves and tender stems, roughly chopped, plus more for serving

Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

Preparation

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside.

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes.

Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip

If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.

HOMEMADE CHICKEN NOODLE SOUP

This is from MyRecipes, and begins, "Once you've made your own veggie-packed pot of chicken noodle soup, you won't go back to the canned, supersalty stuff again."

Hands-on Time: 25 minutes; Total Time: 25 minutes; Makes 6 servings (serving size: about 1-1/4 cups)

To view this online, go to https://www.myrecipes.com/recipe/homemade-chicken-noodle-soup.

Ingredients

1-1/2 tablespoons canola oil

1-1/2 cups thinly sliced carrot

1 cup finely chopped onion

2/3 cup thinly sliced celery

2 cups water

1 (32-ounce) container unsalted chicken stock (such as Swanson)

1 teaspoon dried thyme or 3 fresh thyme sprigs

6 ounces whole-grain rotini (such as Barilla; about 2 cups)

8 ounces skinless, boneless rotisserie chicken breast, shredded

4 ounces skinless, boneless rotisserie chicken thigh, shredded

3/4 teaspoon salt

1/4 teaspoon black pepper

Directions

Heat a Dutch oven or large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté 5 minutes.

While vegetables cook, pour 2 cups water and stock into a microwave-safe bowl; microwave at HIGH for 5 minutes. (This saves up to 10 minutes in the pot.)

Add hot stock mixture to pan; bring to a boil. Stir in thyme and pasta; reduce heat to medium, and cook 8 minutes.

Add chicken, salt, and pepper to pan; cook 2 minutes or until thoroughly heated and pasta is tender.

TURKEY CLUB SOUP

This yummy recipe is from Betty Crocker. It begins, "All of the classic club sandwich ingredients – bacon, turkey, tomato and cheese – come together in this satisfying soup."

Prep Time: 25 minutes; Total Time: 55 minutes; Makes 7 servings

To view this online, click here.

Ingredients

Croutons

3 cups cubed (1-inch) French bread

1/4 cup butter, melted

1 tablespoon chopped fresh parsley leaves

1/2 teaspoon finely chopped garlic

Soup

6 slices bacon, chopped

1 large onion, chopped (1 cup)

1 medium carrot, coarsely chopped (1 cup)

2 teaspoons finely chopped garlic

3 cups Progresso™ unsalted chicken broth (from 32-oz carton)

8 oz prepared cheese product, cut into cubes (from 1-lb loaf)

1 lb smoked turkey breast, coarsely chopped (3 cups)

1 medium tomato, chopped (1/2 cup)

2 cups fresh baby spinach leaves

1/4 teaspoon salt

Chopped avocado, if desired

Directions

Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.

Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.

Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.

Serve soup topped with croutons, bacon and chopped avocado.

Tips from the Betty Crocker Kitchens

tip 1

Reheat cream or cheese soups slowly. Boiling can case the soup to separate and curdle.

tip 2

Ask for thick slices of turkey breast at the deli, then chop them at home. Or use leftover turkey breast that you have on hand.

Tuesday, April 22, 2025

Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six yummy recipes to help you through the day, including Supernatural Brownies and Spicy Orange Chicken That's Better Than Take-Out. Enjoy!

GREEN TEA, BLUEBERRY, AND BANANA SMOOTHIE

This recipe, as well as the next one (Blueberry-Lemon Scones), was found in an article on Prevention, titled “11 Recipes with Fresh Blueberries.” Click here to see the article and all twelve recipes.

SERVINGS: 1

Ingredients

3 tbsp water

1 green tea bag

2 tsp honey

1 1/2 C frozen blueberries

1/2 med banana

3/4 C calcium fortified light vanilla soy milk

Directions

Microwave water on high until steaming hot in a small glass measuring cup or bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.

Combine berries, banana, and milk in a blender with ice crushing ability.

Add tea to blender. Blend ingredients on ice crush or highest setting until smooth. (Some blenders may require additional water to process the mixture.) Pour smoothie into tall glass and serve.

NUTRITION (per serving) 269 cal, 3.7 g pro, 3.4 g carb, 7.8 g fiber, 2.7 g fat, 0.2 g sat fat, 52.3 mg sodium

BLUEBERRY-LEMON SCONES

SERVINGS: 12

Ingredients

Scones

3 C all-purpose flour

1/2 C granulated sugar

Zest of 1 lemon

1 tsp baking powder

1 tsp baking soda

1/4 C cold butter, cut into small cubes

1 C buttermilk

1/4 C unsweetened applesauce

1 C fresh or frozen blueberries

Glaze

1 1/2 – 2 Tbsp fresh lemon juice

3/4 c confectioners' sugar

Directions

To Make the Scones: Heat oven to 400°F. Line 2 baking sheets with parchment. Put flour in large bowl. Reserve 1 Tbsp of the flour in small bowl. Add granulated sugar, lemon zest, baking powder, baking soda, and 1/2 tsp salt to large bowl with flour. Cut in butter with pastry blender or hands until fine crumbs form.

Combine buttermilk and applesauce. Gradually mix with dry ingredients, stirring gently to form dough. Toss berries with reserved flour in small bowl and gently fold into batter. (Mix well, but do not overwork dough.) Separate into 2 equal portions.

Flour a clean surface and your hands. Press dough into two 1"-thick rounds. Cut each round into 6 wedges.

Transfer scones to prepared baking sheets. Bake until firm to the touch and golden brown on top, 15 to 18 minutes. Cool on rack.

To Prepare the Glaze: Gradually mix lemon juice into confectioners' sugar in small bowl until just pourable in consistency. Drizzle over scones. Cover leftovers with plastic wrap for up to 3 days.

NUTRITION (per scone): 227 cal, 4 g pro, 43 g carb, 1 g fiber, 4.5 g fat, 2.5 g sat fat, 285 mg sodium

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.

ANTHONY'S CHICKEN CACCIATORE

This comes from FamilyTime, and begins, “Using bottled pasta sauce and shredded cheeses makes this classic Italian dish quick and easy – and so good!” Serves 4 to 6; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

8 ounces of fettuccine, cooked as package directs

2 tablespoons flour

1 teaspoon Italian seasoning

4 (about 1 pound) boneless skinless chicken breast halves

2 tablespoons olive oil

2 cups (about 8 ounces) fresh mushrooms, slice

1/2 cup chopped onion

1 (26 ounce) jar CLASSICO roasted garlic pasta sauce

1 cup (about 2 ounces) shredded mozzarella or provalone cheese

Directions

In shallow dish, combine flour and Italian seasoning. Coat chicken with mixture. In large skillet, over medium-high heat, brown chicken in hot oil; remove chicken from skillet. Add mushrooms and onions to skillet; cook and stir until tender. Add pasta sauce and chicken. Cover and simmer 15 minutes or until chicken is fully cooked. Top each chicken breast with cheese. Serve with hot pasta.

SUPERNATURAL BROWNIES

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”

Yield: 15 large or 24 small brownies; Time: About 1 hour

This was featured in “Simple Pleasure, American Style”, and can be viewed online here.

Ingredients

2 sticks (16 tablespoons) butter, more for pan and parchment paper

8 ounces bittersweet chocolate

1 cup dark brown sugar, such as muscovado

1 cup granulated sugar

4 eggs

1/2 teaspoon salt

2 teaspoons vanilla extract

1 cup flour

1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional

Preparation

Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.

Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Tip

For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

SPICE ORANGE CHICKEN THAT'S BETTER THAN TAKE-OUT

This comes from Kaleigh McMordie, MCN, RDN, LD on Very Well. Kaleigh's website, Lively Table, is full of wonderful recipes.

Kaleigh wrote, "Chinese takeout is notorious for being full of sodium. Between the sugar and sodium-laden sauces, breaded meat, egg rolls, and fried rice, a takeout meal can quickly add up when it comes to saturated fat and salt. A better option is to make your own at home. It may seem intimidating at first, but it's actually pretty easy and doesn't require too many ingredients.

"This recipe for spicy orange chicken uses fresh orange juice, garlic, ginger, and red pepper flakes for tons of flavor without added sugar or salt. The only sodium comes from a little bit of reduced-sodium soy sauce, which research shows can actually reduce the amount of sodium in dishes without affecting flavor. Searing the chicken instead of breading and frying it and adding plenty of carrots makes this dish even more virtuous.

"Serve this dish with a side of cooked brown rice or quinoa and top with sliced green onions and red pepper flakes for a super-easy version of takeout that is much healthier. It all comes together in less than 30 minutes—perfect for weeknight dinner!"

To view this online, click here.

Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 2 servings (400 calories each)

Ingredients

3/4 cup orange juice, freshly squeezed (from about 2 medium oranges)

zest from 1/2 an orange

1 tablespoon low-sodium soy sauce

2 cloves garlic

2 teaspoons grated fresh ginger

2 teaspoons red pepper flakes

2 teaspoons cornstarch

1 teaspoon sesame oil

1 boneless skinless chicken breast (8 ounces), cut into 1-inch cubes

2 medium carrots, thinly sliced

1 cup cooked brown rice or quinoa

2 sliced green onion

red pepper flakes, to taste

Preparation

In a medium bowl, whisk together sauce ingredients. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add chicken, stirring occasionally so that all sides get browned. Once chicken has browned, add carrots and cook, stirring, until carrots are softened, about 5 minutes.

Pour in sauce and cook until sauce is thickened, 3 to 5 more minutes.

Spoon into bowls with rice or quinoa and sprinkle with green onions and red pepper flakes.

Ingredient Variations and Substitutions

To bulk up this dish even more, add more veggies like broccoli, snow peas, or cabbage.

For a gluten-free version, use low-sodium tamari instead of soy sauce, or look for gluten-free soy sauce.

For a grain-free version, use low-sodium tamari instead of soy sauce or arrowroot (or tapioca) starch instead of cornstarch and serve with cauliflower “rice."

Cooking and Serving Tips

This dish comes together quickly, so make sure your ingredients are chopped and prepped ahead of time to make cooking go more smoothly.

Wednesday, March 19, 2025

Soup

We all could use some comfort food on occasion. I've always considered homemade soup to be comfort food. To that end, here are six yummy soup recipes to help you through the day, including Italian White Bean and Kale Soup and Simple Potato Soup. Enjoy!

CORN CHOWDER

This comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30 to 40 minutes

Ingredients

4 to 6 ears of corn

4 cups water

1 tablespoon butter or neutral oil, like canola or grapeseed

1 medium onion, chopped

2 medium potatoes, peeled and chopped

Salt and freshly ground black pepper

2 tomatoes, cored, seeded, and chopped

1 cup milk

1/2 cup chopped parsley leaves, optional

Directions

Shuck the corn and use a paring knife to strip the kernels into a bowl. Put the cobs in a pot with 4 cups water; bring to a boil, cover, and simmer while you continue.

Put the butter or oil in a saucepan and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes; add the tomatoes if you’re using them and cook, stirring, for another minute or two.

After the corn cobs have cooked for at least 10 minutes, strain the liquid into the onion-potato mixture; bring to a boil, then turn the heat down so the mixture simmers. When the potatoes are tender, add the corn kernels and milk and heat through. Taste and adjust seasoning if necessary, garnish with the parsley and serve.

SIMPLE POTATO SOUP

This also comes from the infamous long-since-forgotten emailing list. Makes 4 servings; Time: 30

Ingredients

1 tablespoon butter or extra-virgin olive oil

3 medium potatoes, any type, peeled and cut into small cubes

2 large leeks, well washed and chopped

Salt and freshly ground black pepper to taste

4 cups chicken, beef, or vegetable stock, preferably warmed

1/2 cup cream or milk

Directions

Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.

Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before proceeding.) Adjust seasoning and serve hot or puree and serve cold.

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.

SLOW COOKER CREAMY CORN CHOWDER

This is from Diana Rattray at The Spruce Eats. Diana wrote, "Corn chowder is one of those soups you can eat year round—it is comforting on a cold day, but also highlights one of the summer's best crops. It is a versatile recipe, allowing for additions (like bacon and chopped red pepper), as well as alterations (like keeping it chunky or puréeing half of the mixture). Corn chowder is also easily made vegetarian by swapping out the chicken broth for vegetable broth.

"What makes this recipe even more appealing is that it is cooked in a crock pot instead of on the stove. You can start the soup in the morning, and then finish it off an hour or so before dinnertime. And because it is filling and nutritious, all you need alongside are biscuits or crackers and a simple salad."

Prep Time: 20 mins; Cook Time: 8 hrs; Total Time: 8 hrs 20 mins; Servings: 6 to 8 servings

To view this online, click here.

Ingredients

32 ounces corn (2 16-ounce cans, drained)

3 medium potatoes (Yukon Gold or red-skinned)

1 medium onion

1/2 teaspoon kosher salt (or to taste)

1/4 teaspoon black pepper (or to taste)

2 cups chicken broth

2 cups whole milk (or half-and-half)

1 tablespoon butter

2 strips bacon (cooked and crumbled, or chopped chives or parsley), optional, garnish

Directions

Gather the ingredients.

Combine the corn, potatoes, onion, salt, pepper, and chicken broth in a slow cooker.

Cover and cook on low for 7 to 9 hours.

Purée in a blender or food processor, or using an immersion blender, if desired, then return to the pot.

Stir in milk and butter; cover and cook on high about 30 to 60 minutes more.

Garnish with crumbled bacon and/or chopped chives, if desired.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.

Tip

This recipe calls for canned corn, but you can use frozen kernels if you like. And if you are making this in summer when the corn is at its peak, by all means, use fresh ears (about 6 ears) of corn. To make removing the kernels from the ears easier and less messy, place the ear of corn on the center of a Bundt or tube pan, sticking the point of the ear in the hole a bit. Using a serrated knife, slice down the ear, rotating around, allowing the kernels to fall into the base of the cake pan.

Recipe Variation

Add some protein to the soup if you like. Ham, shrimp, lobster, and bacon are excellent choices. Cook the meat or shellfish and add them to the soup shortly before it's ready. If using shellfish, replace the chicken stock with clam juice or broth.

ITALIAN WHITE BEAN AND KALE SOUP

This recipe is from Vegetarian Times, and begins, “Add a slice of crusty bread and a tossed salad to this soup for a quick, satisfying cold-weather meal.

“To make the soup without the Slow-Roasted Tomatoes, simply substitute two 15-ounce cans whole tomatoes for the slow-roasted tomatoes and water used.”

View this online at https://www.vegetariantimes.com/recipes/italian-white-bean-and-kale-soup-recipe/.

Servings 4

Ingredients

10 thawed Slow-Roasted Tomatoes (1 cup)

1 Tbs. olive oil, plus more for drizzling

1 large onion, finely chopped (2 cups)

6 oz. lacinato kale, coarsely chopped

1 cup cooked white beans

Directions

Blend tomatoes with 2 cups water in blender or food processor until smooth (you should have about 3 cups); set aside.

Heat oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until translucent. Add tomato purée and 4 more cups water, cover, and simmer 10 minutes. Add kale and white beans; cook 10 minutes more, or until kale is tender. Serve drizzled with oil.

TURKEY CLUB SOUP

This yummy recipe is from Betty Crocker. It begins, "All of the classic club sandwich ingredients – bacon, turkey, tomato and cheese – come together in this satisfying soup."

Prep Time: 25 minutes; Total Time: 55 minutes; Makes 7 servings

To view this online, click here.

Ingredients

Croutons

3 cups cubed (1-inch) French bread

1/4 cup butter, melted

1 tablespoon chopped fresh parsley leaves

1/2 teaspoon finely chopped garlic

Soup

6 slices bacon, chopped

1 large onion, chopped (1 cup)

1 medium carrot, coarsely chopped (1 cup)

2 teaspoons finely chopped garlic

3 cups Progresso™ unsalted chicken broth (from 32-oz carton)

8 oz prepared cheese product, cut into cubes (from 1-lb loaf)

1 lb smoked turkey breast, coarsely chopped (3 cups)

1 medium tomato, chopped (1/2 cup)

2 cups fresh baby spinach leaves

1/4 teaspoon salt

Chopped avocado, if desired

Directions

Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.

Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.

Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.

Serve soup topped with croutons, bacon and chopped avocado.

Tips from the Betty Crocker Kitchens

tip 1

Reheat cream or cheese soups slowly. Boiling can case the soup to separate and curdle.

tip 2

Ask for thick slices of turkey breast at the deli, then chop them at home. Or use leftover turkey breast that you have on hand.

Thursday, February 27, 2025

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

Wednesday, August 14, 2024

Soup's On!

If you love homemade soup, today's post is sure to please. Check out the Hearty Ham and White Bean Soup, the Creamy Chicken Noodle Soup, and the rest of today's post. Enjoy!

TACO SOUP

This is from Naz Deravian at The New York Times cooking enewsletter. For this recipe, Naz wrote, "A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you're in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors."

Time: 1 hour 15 minutes; Yield: 6 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024354-taco-soup.

Ingredients

For the Taco Seasoning (equivalent to a 1-ounce Packet)

1 to 2 tablespoons chili powder, to taste

2 teaspoons ground cumin

1 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

For the Soup

1/4 cup extra-virgin olive oil

1 large yellow or red onion, finely chopped, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

4 garlic cloves, finely chopped

1 pound ground beef, (or pork, turkey or chicken)

1 to 2 jalapeños, finely chopped, to taste, plus more for serving

1 tablespoon tomato paste

2 (4-ounce) cans diced green chiles (see Tip)

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

1 (15-ounce) can black beans, drained and rinsed

2 (15-ounce) cans diced fire-roasted tomatoes

2-1/2 cups low-sodium chicken or vegetable broth, or water

2 cups frozen corn

Handful cilantro leaves and tender stems, roughly chopped, plus more for serving

Chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

Preparation

If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set aside.

Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 teaspoon) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

Add the green chiles and their liquid, and the pinto and black beans. Season with salt (about 2 teaspoons). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors have melded, about 20 minutes.

Taste for seasoning, adding salt, pepper and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

Tip

If your fire-roasted tomatoes include green chiles, omit the 2 cans of green chiles.

HERBED CARROT SOUP

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

Ingredients

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 or chicken 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.

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.

CREAMY CHICKEN NOODLE SOUP

This yummy soup is from Chungah, on her wonderful site, Damn Delicious. I've mentioned her site once or twice. But if you haven't visited it yet, I highly recommend it. Go ahead, I'll wait. (Tap, tap, tap...)

Okay, hopefully you checked it out. Now, this recipe begins, "So warm, so cozy, so soothing. A must for those busy cold weeknights, using up that leftover rotisserie chicken!"

Yield: 8 servings; Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes

You can view this online at https://damndelicious.net/2022/04/29/creamy-chicken-noodle-soup/.

Ingredients

1/4 cup unsalted butter

1 sweet onion, diced

3 carrots, peeled and sliced

2 celery ribs, diced

3 cloves garlic, minced

2 teaspoons finely chopped fresh thyme leaves

1/4 cup all-purpose flour

1/4 cup dry white wine

6 cups chicken stock

1 bay leaf

Kosher salt and freshly ground black pepper, to taste

3 cups leftover shredded rotisserie chicken

2 cups wide egg noodles

1/2 cup heavy cream

1/2 cup frozen green peas

2 tablespoons chopped fresh parsley leaves

Directions

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock and bay leaf; season with salt and pepper, to taste.

Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.

Stir in chicken and pasta and cook until tender, about 10-12 minutes.

Stir in heavy cream, peas and parsley until heated through, about 1-2 minutes; season with salt and pepper, to taste.

Serve immediately.

HEARTY HAM AND WHITE BEAN SOUP

This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."

Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap

And now, on to the soup.

Ingredients

1 tablespoon olive oil

1 sweet onion, diced into medium pieces

1 1/2 teaspoons Italian seasoning

2 large carrots, peeled, halved lengthwise, and sliced thin

1/2 cabbage, cored, cut into bite-size shreds

12 ounces lean ham steak, diced into small pieces

1 quart chicken broth

1 14.5-ounce can petite-diced tomatoes

2 cans (15 oz each) white beans, undrained

2 tablespoons fresh parsley, chopped

Directions

Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.

AUTUMN VEGETABLE MINESTRONE

This is from an older Weight Watchers' emailing list.

Ingredients

2 14.5 oz cans vegetable broth

1 18 oz can crushed tomatoes – undrained

3 medium carrots, chopped (1 1/2 cups)

3 small zucchini, cut into 1/2" slices

1 medium yellow bell pepper, cut into 1/2" pieces

8 medium green onions, sliced (1/2 cup)

2 cloves garlic, finely chopped

2 cups shredded cabbage

2 teaspoons dried marjoram

1 teaspoon salt

1/4 teaspoon pepper

1 cup uncooked instant rice

1/4 cup chopped fresh basil

Directions

Mix all ingredients except rice and basil in a 3-1/2 to 6 quart slow cooker. Cover and cook on low heat setting for 6 to 8 hours or until vegetables are tender. Stir in rice. Cover and cook on low heat setting for about 15 minutes or until rice is tender.

Per serving: WW Points: 1; 195 Calories; 2g Total Fat; 7g Protein; 39g Carbohydrate; 1mg Cholesterol; 1198mg Sodium

Wednesday, July 24, 2024

Soup's On!

When I was growing up, my mom would make homemade soup at least once a week. There were several reasons for this: It was a great way to use up left-over veggies, meat, any rice, and/or cooking water (all kept in containers in the freezer for the right time); it was an easy meal to throw together; it just plain tasted good.

It also gave Mom a chance to bring out her soup tureen that she'd received years earlier (possibly as a wedding gift). She'd frequently add some homemade rolls and dessert. Yum!

Mom

Of course, while you can make soup the way Mom did - leftovers all simmered together - you can always make homemade soup from scratch, as these recipes will attest. Check out the Italian Wedding Soup With Turkey Meatballs, the Potato-Leek Soup with Bacon, and the rest of today's yumminess. Add homemade rolls (or buy some at your local bakery), add dessert, and you have a yummy meal. Enjoy!

This looks very similar to the tureen we used. The handles were a little different, but this is close enough that I wouldn't mind getting this.

REAL LASAGNA SOUP

This is from John Mitzewich, aka Chef John, on AllRecipes. This yumminess begins, " If you love lasagna, but don’t love the time and effort it takes to do all that layering, then this amazing lasagna soup is for you. Unlike many of the other lasagna soup recipes online, this is way more than just some pasta, meat, and cheese sitting in a bowl of thinned out tomato sauce. This is real lasagna in soup form.

"Anyway, I loved how this came out, and I think one of the secrets is baking the pasta to give it more of the taste and texture of an actual baked lasagna noodle. They may not have looked much different in the final product, but I found the texture to be far superior to the standard technique, which is just to heat up some cooked pasta in the finished soup. So I do recommend the extra few minutes of prep, but either way, if you’re in the mood for lasagna, but aren’t into the whole production, I really do hope you give this a try soon. Enjoy!"

Prep Time: 20 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Makes 6 servings

To view this online, go to https://www.allrecipes.com/real-lasagna-soup-recipe-7967799.

Ingredients

Noodles:

8 ounces dry lasagna noodles

1 tablespoon olive oil

2 tablespoons butter

Soup Base:

2 tablespoons olive oil

1 pound lean ground beef

6 ounces bulk Italian sausage, or 1 Italian sausage links, casing removed

1 cup diced yellow onion

3 cloves garlic, minced

2 tablespoons tomato paste

1/4 teaspoon crushed red pepper flakes (optional)

1/4 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1-1/2 teaspoons kosher salt, or to taste

1 (24 ounce) jar prepared marinara sauce, or 3 cups homemade marinara sauce

4 cups chicken broth

2-1/2 cups water

2 tablespoons chopped fresh Italian parsley

Cheese Mixture:

12 ounces ricotta cheese

3 ounces mozzarella cheese, shredded

1/2 cup finely grated Parmigiano-Reggiano cheese

Garnish:

1/2 cup torn fresh basil and Italian parsley leaves (optional)

Directions

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in lasagna noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until just flexible, 4 to 5 minutes. Transfer noodles into cold water until cooled; drain very well.

Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper, and grease parchment with 1 tablespoon olive oil.

Cut noodles in half lengthwise. Arrange noodles in evenly overlapping rows on the prepared baking sheet. Brush with melted butter, and use fingers to rub some butter between the noodles.

Bake noodles in the preheated oven until they are golden, blistered, and are beginning to brown with crispy outside edges. Let cool; cut into bite-sized pieces.

Add 2 tablespoons olive oil to a soup pot, and place over high heat. Add beef and sausage. Use a spatula to break up the meat into small pieces; cook without stirring until liquid evaporates and meat begins to sizzle in its own fat, then continue to cook and stir until meat begins to brown, about 7 minutes.

Add onions, garlic, tomato paste, red pepper flakes, dried oregano, black pepper, and kosher salt. Cook and stir until onions begin to turn translucent, 3 to 4 minutes.

Stir in chicken broth, tomato sauce, and water. Bring to a simmer, reduce heat to medium low, and simmer for 45 minutes.

In a bowl, stir ricotta cheese, mozzarella cheese, and Parmesan cheese together; set aside.

Increase the heat under soup to medium high; stir in noodle pieces. Cook, stirring, until pasta is tender, about 10 minutes. Reduce heat to low, and stir in the 2 tablespoons Italian parsley.

Serve in bowls with a scoop of cheese mixture, and sprinkle with freshly torn basil and Italian parsley if desired.

Cook’s Note

The pasta does not have to be baked first, and can simply be broken up raw, stirred into the soup, and cooked until tender. Other pasta shapes can be used instead.

More or less chicken broth can be used for a thicker or thinner soup texture.

HERBED CARROT SOUP

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

Ingredients

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.

CREAM OF TURNIP SOUP

This 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

POTATO-LEEK SOUP WITH BACON

View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon

Ingredients

3 large leeks, coarsely chopped

3 cloves garlic, coarsely chopped

1/2 teaspoon fresh thyme

2 lb gold potatoes

3 slices bacon, chopped

1 tablespoon olive oil

4 cups unsalted chicken stock (or broth)

1 teaspoon kosher salt

1/4 teaspoon pepper

2 tablespoons fresh chives, finely chopped

1/2 cup plain nonfat Greek yogurt

Directions

Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.

Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).

Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.

Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.

MINESTRONE SOUP

Yield: 4 servings (about 1 cup each)

Source: "Cooking with The Diabetic Chef"

Info: http://diabeticgourmet.com/book_archive/details/23.shtml

Ingredients

1/2 tablespoon olive oil

1/2 medium onion, finely diced

1/4 medium carrot, finely diced

1/4 stalk celery, finely diced

2/3 teaspoon garlic, minced

2 tablespoons leeks, finely diced

3 ounces (about 1/3 cup) canned tomatoes, chopped

1/2 medium zucchini, diced

1/4 teaspoon fresh thyme

3/4 teaspoon fresh oregano, minced

3 cups chicken stock

3 ounces (about 1/2 cup) frozen spinach, chopped

3/4 cup white beans, cooked

1/4 teaspoon salt

1/8 teaspoon white pepper

1 teaspoon Parmesan cheese, grated

Directions

Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.

Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.

Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.

Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g, Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

This is from Sarah Copeland in The New York Times cooking e-newsletter. Sarah wrote, "Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand."

Yield: 4 servings; Time: 30 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019925-italian-wedding-soup-with-turkey-meatballs.

Ingredients

12 cups chicken broth

2 tablespoons olive oil, plus additional for greasing and serving

1 pound lean ground turkey

1/2 cup panko bread crumbs

1/3 packed cup fresh parsley leaves, finely chopped

1 egg, lightly beaten

3 to 4 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup freshly grated Parmesan cheese, plus more for serving

3/4 cup orzo, ditalini, acini di pepe or another small soup pasta

3 packed cups baby spinach or kale, thinly sliced

1 lemon, zested and halved

1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Preparation

Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.

Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.

Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.

Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.

Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.

Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

Tuesday, March 19, 2024

Double-Post Tuesday

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.

ANTHONY'S CHICKEN CACCIATORE

This comes from FamilyTime, and begins, “Using bottled pasta sauce and shredded cheeses makes this classic Italian dish quick and easy – and so good!” Serves 4 to 6; Prep Time: 10 minutes; Cook Time: 30 minutes

To view this online, click here.

Ingredients

8 ounces of fettuccine, cooked as package directs

2 tablespoons flour

1 teaspoon Italian seasoning

4 (about 1 pound) boneless skinless chicken breast halves

2 tablespoons olive oil

2 cups (about 8 ounces) fresh mushrooms, slice

1/2 cup chopped onion

1 (26 ounce) jar CLASSICO roasted garlic pasta sauce

1 cup (about 2 ounces) shredded mozzarella or provalone cheese

Directions

In shallow dish, combine flour and Italian seasoning. Coat chicken with mixture. In large skillet, over medium-high heat, brown chicken in hot oil; remove chicken from skillet. Add mushrooms and onions to skillet; cook and stir until tender. Add pasta sauce and chicken. Cover and simmer 15 minutes or until chicken is fully cooked. Top each chicken breast with cheese. Serve with hot pasta.

SUPERNATURAL BROWNIES

This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”

Yield: 15 large or 24 small brownies; Time: About 1 hour

This was featured in “Simple Pleasure, American Style”, and can be viewed online here.

Ingredients

2 sticks (16 tablespoons) butter, more for pan and parchment paper

8 ounces bittersweet chocolate

1 cup dark brown sugar, such as muscovado

1 cup granulated sugar

4 eggs

1/2 teaspoon salt

2 teaspoons vanilla extract

1 cup flour

1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional

Preparation

Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.

Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Tip

For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

SPICE ORANGE CHICKEN THAT'S BETTER THAN TAKE-OUT

This comes from Kaleigh McMordie, MCN, RDN, LD on Very Well. Kaleigh's website, Lively Table, is full of wonderful recipes.

Kaleigh wrote, "Chinese takeout is notorious for being full of sodium. Between the sugar and sodium-laden sauces, breaded meat, egg rolls, and fried rice, a takeout meal can quickly add up when it comes to saturated fat and salt. A better option is to make your own at home. It may seem intimidating at first, but it's actually pretty easy and doesn't require too many ingredients.

"This recipe for spicy orange chicken uses fresh orange juice, garlic, ginger, and red pepper flakes for tons of flavor without added sugar or salt. The only sodium comes from a little bit of reduced-sodium soy sauce, which research shows can actually reduce the amount of sodium in dishes without affecting flavor. Searing the chicken instead of breading and frying it and adding plenty of carrots makes this dish even more virtuous.

"Serve this dish with a side of cooked brown rice or quinoa and top with sliced green onions and red pepper flakes for a super-easy version of takeout that is much healthier. It all comes together in less than 30 minutes—perfect for weeknight dinner!"

To view this online, click here.

Total Time: 25 min; Prep: 10 min; Cook: 15 min; Yield: 2 servings (400 calories each)

Ingredients

3/4 cup orange juice, freshly squeezed (from about 2 medium oranges)

zest from 1/2 an orange

1 tablespoon low-sodium soy sauce

2 cloves garlic

2 teaspoons grated fresh ginger

2 teaspoons red pepper flakes

2 teaspoons cornstarch

1 teaspoon sesame oil

1 boneless skinless chicken breast (8 ounces), cut into 1-inch cubes

2 medium carrots, thinly sliced

1 cup cooked brown rice or quinoa

2 sliced green onion

red pepper flakes, to taste

Preparation

In a medium bowl, whisk together sauce ingredients. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add chicken, stirring occasionally so that all sides get browned. Once chicken has browned, add carrots and cook, stirring, until carrots are softened, about 5 minutes.

Pour in sauce and cook until sauce is thickened, 3 to 5 more minutes.

Spoon into bowls with rice or quinoa and sprinkle with green onions and red pepper flakes.

Ingredient Variations and Substitutions

To bulk up this dish even more, add more veggies like broccoli, snow peas, or cabbage.

For a gluten-free version, use low-sodium tamari instead of soy sauce, or look for gluten-free soy sauce.

For a grain-free version, use low-sodium tamari instead of soy sauce or arrowroot (or tapioca) starch instead of cornstarch and serve with cauliflower “rice."

Cooking and Serving Tips

This dish comes together quickly, so make sure your ingredients are chopped and prepped ahead of time to make cooking go more smoothly.

Monday, February 26, 2024

Meatless Monday

It's Meatless Monday, time to get the work week started. Here are six yummy recipes to help start your week, including Starbucks Frappuccino (from Healing Heart Foundation) and Black Bean And Edamame Sliders. Enjoy!

PEANUT BUTTER BARS WITH SALTED CHOCOLATE GANACHE

This is from Nancy Fuller of The Food Network’s Farmhouse Rules.

Total: 1 hr 10 min; Active: 25 min; Yield: 8 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/nancy-fuller/peanut-butter-bars-with-salted-chocolate-ganache.

Ingredients

Nonstick cooking spray, for baking dish

1 1/2 cups confectioners' sugar

1 1/2 cups graham cracker crumbs

1 cup creamy peanut butter

Kosher salt

1 stick (8 tablespoons) unsalted butter, melted

8 ounces semisweet baking chocolate, chopped into small pieces

1 cup heavy cream

1 teaspoon flaky sea salt, optional

Directions

Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.

In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.

Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.

Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.

Sprinkle evenly with the flaky sea salt. Cut into squares to serve.

HERBED CARROT SOUP

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

Ingredients

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.

BLACK BEAN AND EDAMAME SLIDERS

This comes from page 65 of the March 2011 issue of Vegetarian Times, and begins, “Here’s the veg answer to Sloppy Joes—edamame lightens up a black bean mixture to keep these sliders from tasting too dense.” Makes 12 sliders in 30 minutes of less.

To view this online, click here.

Ingredients

1 cup frozen shelled edamame

1 clove garlic

1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained

1 chipotle chile in adobo sauce, drained and minced

1/4 cup coarsely chopped cilantro

3/4 cup plus 1 Tbs. prepared fat-free barbecue sauce, divided

1 1/2 tsp. ground cumin

1/4 tsp. salt

1 tsp. olive oil

12 small whole-wheat dinner rolls, split like buns

4 oz. reduced-fat sharp cheddar cheese, cut into 12 slices

Directions

Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.

Process garlic in food processor until minced. Add edamame, black beans, chipotle chile, cilantro, 1 Tbs. barbecue sauce, cumin, and salt. Process until mixture forms coarse paste.

Heat oil in saucepan over medium-low heat. Add edamame mixture, and heat until hot, stirring occasionally.

Spoon 1 Tbs. barbecue sauce onto each bottom bun. Top with bean mixture, cheese, and top buns.

nutritional information Per Slider: Calories: 329; Protein: 16 g; Total Fat: 9 g; Saturated Fat: 3 g; Carbohydrates: 51 g; Cholesterol: 14 mg; Sodium: 815 mg; Fiber: 11 g; Sugar: 12 g

RHUBARB CRISP

This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, "When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie."

Yield: 6 to 8 servings; Time: 1 hour.

This was featured in "Rhubarb Crisp That Stands Up to Pie" and can be viewe online here.

Ingredients

6 tablespoons cold butter, cut into small pieces, plus more for greasing pan

2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)

1/4 cup white sugar

1 tablespoon orange or lemon juice

1 teaspoon orange or lemon zest

3/4 cup brown sugar

1/2 cup all-purpose flour

1/2 teaspoon cinnamon, or to taste

Pinch salt

1/2 cup rolled oats

1/2 cup pecans

Preparation

Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.

Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.

Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

STARBUCKS FRAPPUCCINO

This recipe begins, “Make this popular frozen delight at home, without the caffeine buzz (or with it).”

This came from Healing Heart Foundation. They have a bunch of really yummy recipes. I definitely recommend checking out the site.

Ingredients

1 1/2 cups strong cold decaffeinated coffee

1/2 cup fat-free or low-fat soy or rice milk

1/2 cup granulated sugar

1 teaspoon chocolate syrup

1/4 teaspoon salt

1/8 teaspoon vanilla extract

3 cups crushed ice or ice cubes

Directions

Combine the coffee, milk, sugar, chocolate syrup and salt in a blender and mix on medium speed for 15 seconds to dissolve sugar. Add the vanilla extract and ice then blend on high speed until smooth and creamy. Stir with a spoon if necessary to help blend. Pour into two 16-ounce glasses.

2 - 16 oz servings, each 191 calories: less than 1% from fat (0.029 g), 99% from carbohydrates (47.7 g), 1% from protein (0.24 g). Sodium 282 mg, Fiber 0 g.

MEDITERRANEAN QUINOA STUFFED PEPPERS

This is from Kaleigh McMordie, MCN, RN, LD on VeryWell.com. Kaleigh wrote, "When your blood pressure is high, it’s important to include plenty of vegetables, whole grains, and fiber in your diet. Stuffed bell peppers incorporate all of these into one convenient meal. This Mediterranean version includes whole grain quinoa, chickpeas, and plenty of vegetables, which all provide filling fiber. The bright red peppers and tomatoes also provide vitamins A and C and the antioxidant lycopene for a nutritious punch.

"Stuffed peppers are easy to prepare and hold up well in the refrigerator for lunches during the week. You can customize what you add to them. Switch up the grains with brown rice or farro if you have it, or add different beans and vegetables that need to be used up. You can also add cooked chicken or steak if you want to add a little more protein if you plan to eat the peppers by themselves."

Total Time: 35 min; Prep 10 min, Cook 25 min; Yield 2 peppers (346 calories)

To view this online, click here. To check out Kaleigh's website, go to Lively Table.

Ingredients

2 large red bell peppers

1 cup cooked quinoa

1 cup low sodium cooked chickpeas

1 cup cherry tomatoes, quartered

2 tablespoons pine nuts

2 tablespoons sliced black olives

1 clove garlic

1 teaspoon red wine vinegar

1 teaspoon dried oregano

Chopped parsley, for serving (optional)

Preparation

Heat oven to 350F.

Cut bell peppers vertically down the center in half and remove stems and seeds. Place peppers on a baking sheet lined with parchment or a silicone baking mat.

In a mixing bowl, combine remaining ingredients. Scoop mixture into pepper halves.

Bake for 20 to 25 minutes, or until peppers are soft but still hold their shape. Remove from oven and sprinkle with parsley before serving (optional).

Ingredient Variations and Substitutions

You may use cooked brown rice or other grain, such as farro, in place of the quinoa.

Include any vegetables that you have in your refrigerator that need to be used.

Cooking and Serving Tips

Serve these stuffed peppers hot as a vegetarian dinner or cold as lunch.

Serve one pepper half as a side dish with grilled chicken or fish for a higher protein meal.

Confessions Of A Foodie