Best Soup Recipes Blog: March 2015

Tuesday, March 31, 2015

Steak And Bean Soup

Zucchini Basil Soup

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

4 cups thinly sliced zucchini
1 medium onion, chopped
3 tablespoons butter
4 cups vegetable soup, preferably homemade
1 tablespoon finely chopped fresh basil
3 tablespoons fresh lemon juice

Recipe

1 in a large saucepan, sauté chopped onion in butter until soft and translucent. add zucchini, cover and simmer for 30 minutes.
2 add the rest of the ingredients, and purée right in the pot using an immersion blender. if you are using a tabletop blender, be sure to cool soup slightly before blending).

Spicy Leek Soup With Blue Cheese

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 lb potato, peeled and cubed
1 1/2 leeks, shredded
1/2 teaspoon coriander seed
1/2 teaspoon curry powder
4 cups vegetable stock
2/3 cup milk
5 ounces blue cheese, crumbled

Recipe

1 saute the peeled and cubed potatoand shredded leeks.
2 add the coriander seeds and the curry powder, cook for 2 minutes.
3 add the vegetable stock, bring to the boil and simmer for 15-20 minutes.
4 puree, season and add the milk and the crumbled blue cheese.
5 serve.

Thai Squash Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

2 tablespoons vegetable oil
2 cups chopped onions
2 large garlic cloves, chopped
1 -2 teaspoon thai red curry paste
1 teaspoon curry powder
1 lb yellow crookneck squash, trimmed, cut into 3/4- to 1-inch pieces
2 -3 cups vegetable broth
1 cup canned light coconut milk
plain nonfat yogurt
chopped fresh cilantro
salt and pepper

Recipe

1 heat oil in heavy large saucepan over medium-high heat. add onions and sauté until soft and golden, about 5 minutes. add garlic; stir 1 minute. add curry paste and curry powder; stir 20 seconds. add squash and sauté 1 minute. stir in 2 cups broth and coconut milk and bring to boil. reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. cool slightly.
2 working in batches, puree soup in blender until smooth. season with salt and pepper. transfer soup to medium bowl and chill until cold, about 2 hours. thin with more broth, if desired.
3 ladle soup into bowls. spoon dollop of yogurt into center of soup in each bowl. sprinkle with chopped cilantro and serve.

Tomato And Spinach Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

Servings: 4
2 tablespoons olive oil
1 large shallots, finely chopped or 1/4 onion, finely diced
2 garlic cloves, chopped
2 roma tomatoes, diced
1 (28 ounce) can crushed tomatoes
2 cups good quality vegetable stock, available on soup aisle
10 ounces fresh spinach, stems removed and spinach shredded with knife
salt and pepper, to your taste

Recipe

1 heat a medium soup pot over moderate heat. add oil, shallots and garlic. sauté 5 minutes.
2 add drained tomatoes and crushed tomatoes, stir. add stock and stir to combine soup.
3 stir in spinach in handfuls to wilt it and combine with soup.
4 season soup with salt and pepper to your taste.
5 bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.

Steak And Potato Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 12
3 (10 3/4 ounce) cans campbell's cream of potato soup
3 (10 3/4 ounce) cans campbell's cream of mushroom soup
3 (4 ounce) packages mushrooms
3 top sirloin steaks
4 russet potatoes, cooked and cut into bite size pieces
steak seasoning
1 pint half-and-half
4 garlic cloves, chopped
butter, to saute the mushroom
salt and pepper, lots of pepper

Recipe

1 season the steaks and brown them each side.
2 when done, let them cool.
3 in the meantime, melt the butter.
4 add mushrooms and garlic.
5 let them brown up before salting to taste.
6 in a large pot, pour in the soups, potatoes, and mushrooms.
7 cut up the steak into bite sized pieces and add to the pot.
8 add half-and-half and let simmer a bit.
9 add salt to taste.
10 now, the most important ingredient--add pepper--quite a bit, like a tablespoons to start (i would add in increments and taste). you want it to be very peppery.
11 i usually serve this with garlic bread on the side.

T's Quick Chicken Noodle Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 teaspoon olive oil
2 carrots (chopped)
2 celery ribs (chopped)
1 large onion (chopped)
2 boneless skinless chicken breasts (chopped)
28 ounces chicken stock
1 teaspoon italian seasoning
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon pepper
4 ounces vermicelli (cooked)

Recipe

1 add olive oil in a soup pot on med heat.
2 add chopped carrots, celery and onion.
3 cook on med heat for about 5 minutes.
4 add chopped chicken, cook for about 5 minutes until chicken is brown.
5 add chicken stock and the rest of the ingredients.
6 cook for 20 minutes on low.
7 add your cooked vermicelli, stir, enjoy.

Tomato And Strawberry Gazpacho

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

Servings: 6
1 lb fresh tomato, cored and quartered (do not peel)
1 lb fresh strawberries, stems removed
1 teaspoon balsamic vinegar
1 sprig mint (optional)

Recipe

1 in a food processor or blender, puree the tomatoes and strawberries.
2 add the vinegar and blend again.
3 chill thoroughly, at least an hour.
4 if desired, garnish with a few mint leaves.

Southern Bean Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

Servings: 4
1 cup dried beans, covered with cold water and soaked overnight
6 cups ham stock or 6 cups ham stock
1 cup celery, chopped
3/4 cup onion, peeled and chopped
3 tablespoons butter
3 tablespoons flour
salt and pepper
lemon slice
2 hard-boiled eggs, peeled and sliced (optional)

Recipe

1 drain beans; place in stockpot and add ham broth.
2 add celery and onion;p cook slowly until beans become soft.
3 strain; press beans through a sieve or mash.
4 if necessary, add more water in order to have five cups of soup.
5 blend butter, flour, salt and pepper; stir into hot bean broth slowly and simmer until thickened.
6 serve hot with slices of lemon and hard cooked eggs.

Rogene's Yummie Potatoes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

Servings: 8
6 medium potatoes, boiled, peeled and grated
1/4 cup butter, melted
1 pint sour cream
1 (10 3/4 ounce) can cream of chicken soup
1/3 cup green onion, chopped
1/4 cup chicken stock
1 1/2 cups cheddar cheese, grated
3 cups breadcrumbs
2 tablespoons butter, melted
salt, to taste
pepper, to taste

Recipe

1 cook potatoes till tender, peel and grate. heat the butter with soup and chicken stock; blend in sour cream, onion, and most of the cheese. mix with the potatoes. add salt and pepper to taste. spread into a 9x13 baking dish.
2 mix the bread crumbs with the melted butter and then place on top of the potatoe mixture.
3 sprinkle with the remaining cheese.
4 bake for 45 min at 350 degrees or until bubbly.

Thai Sweet Potato And Leek Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

Servings: 6
1 onion
1 red chili pepper
2 leeks
2 sweet potatoes
2 garlic cloves
2 pints vegetable stock
8 ounces coconut milk

Recipe

1 put chopped onion into a pot and stir until soft.
2 add the chopped red chili (with or without seed).
3 add 2 chopped leeks.
4 add chopped garlic.
5 fill with vegetable stock.
6 bring to the boil.
7 add the chopped sweet potatoes.
8 salt/pepper to taste.
9 simmer for 20 minutes.
10 take off the heat.
11 add coconut cream or milk.
12 blend until smooth.
13 enjoy with chunky fresh bread.

Tomato And Bean Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 6
1 small onion
1 tablespoon olive oil
1 (32 ounce) can diced tomatoes with juice
3 garlic cloves
2 teaspoons italian seasoning
1/4 teaspoon red pepper flakes
1 tablespoon tomato paste
1 tablespoon chicken base
4 cups water
1 cup cooked brown rice
14 ounces beans
4 cups fresh spinach
1 teaspoon pepper
1 teaspoon salt
2 -3 tablespoons shredded parmesan cheese

Recipe

1 heat olive oil over medium heat in a 6 quart stock pan or dutch oven.
2 chop or mince onions.
3 press or mince garlic.
4 add onions to pan and cook until clear.
5 add minced garlic, being careful not to burn.
6 create a clear spot on bottom of pan, add red pepper flakes and toast.
7 stir all together and add salt, italian seasoning.
8 create a clear spot on bottom of pan, add tomato paste and toast.
9 add diced tomatoes, water, and chicken base. stir.
10 simmer for 20 minutes. taste for seasoning. add salt and pepper to taste.
11 add beans and brown rice. warm for 5-10 minutes.
12 5 minutes before serving, add fresh spinach. stir. when wilted, serve with parmesan (optional).

Spicy Lentil Chili 1998

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

Servings: 8
3 tablespoons olive oil
2 cups finely chopped fresh garden carrots
2 cups finely chopped zucchini
2 cups finely chopped unpeeled eggplants
1 1/2 cups chopped onions
1 1/2 chopped seeded jalapeno peppers
1 tablespoon finely chopped garlic
4 teaspoons dried oregano
1 1/2 tablespoons ground cumin
1/2 teaspoon cayenne pepper
1 bay leaf
56 ounces diced tomatoes with juice (two 28 ounce cans)
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
1 1/2 cups red lentils or 1 1/2 cups brown lentils

Recipe

1 heat the olive oil in a saucepot over medium heat. add in the chopped vegetables, onion, eggplant, carrots, jalapeno, garlic, and zucchini. saute until almost tender about 4 minutes.
2 add the spices oregano, cumin, cayenne, bay leaf, and stir for a few seconds .
3 add the tomatoes with juice, stock of choice, and the lentils, bring to a low boil.
4 reduce the heat and simmer uncovered until the lentils and vegetables are tender, about 40 minutes.
5 taste and then add salt and pepper if needed to suit your taste.
6 serve in bowls with corn chips or tortillas, some sour cream or yogurt and fresh cilantro as garnishes.

Thai Style Spinach Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

Servings: 4
2 cups vegetable broth
1/2 cup green onion, pieces in 1 inch lengths
2 garlic cloves, minced
1 -2 cup firm tofu or 1 -2 cup extra firm tofu, in 1/2 inch cubes
2 cups baby spinach leaves
1 (13 1/2 ounce) can coconut milk
salt and black pepper, to taste

Recipe

1 heat the vegetable broth until it begins simmering, then add the green onion, garlic, and tofu.
2 let simmer for 5 minutes, then add the spinach leaves and simmer another 5 minutes.
3 add the coconut milk and simmer an additional 5 minutes, season to taste with salt and pepper (and a tiny bit tabasco, if you like) then serve immediately.
4 note: regarding the 1 to 2 cups tofu- it depends on how"chunky" you want your soup or how many people you're feeding; you can also add a bit more vegetable broth, but not more than an additional 1/2 to 3/4 cup or you'll dilute the coconut milk too much.
5 also, you can make this a non-vegetarian soup by substituting tofu with cubed cooked chicken.

Spicy Lentil Soup

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

Servings: 8
2 tablespoons vegetable oil
1 lb kielbasa or 1 lb andouille sausages or 1 lb polish sausage, cut into 1 inch thich slices
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped carrot
1 cup chopped celery
1 teaspoon cumin seed
1/4 teaspoon cayenne pepper, to taste
1 bay leaf
2 envelopes lipton golden onion soup mix
6 cups water
2 cups dried lentils, rinsed and picked over for stones
1/2 teaspoon black pepper

Recipe

1 in a large souppot, heat the oil over medium-high heat.
2 add in sausage slices; stir/saute until evenly browned.
3 add in the onion, garlic, carrots, and celery; stir/saute for 3-4 minutes or until softened.
4 add in the cumin seeds, cayenne, bay leaf, and soup mix; cook for 2 minutes, stirring constantly so spices don't burn.
5 add in the water, lentils, and pepper; bring mixture to a boil.
6 lower the heat to med-low; cover and simmer 1 1/2 to 2 hours or until lentils are soft and creamy.
7 take out bay leaf just before ready to serve.

Thai Sweet Potato Stew

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

Servings: 4
1/4 cup dry roasted peanuts, chopped
3 medium garlic cloves, minced
1 tablespoon minced fresh lemongrass
1 tablespoon minced fresh ginger
1 teaspoon thai chili paste
1 tablespoon sesame oil
1 medium onion, chopped (1 cup)
1 lb sweet potato, peeled and cubed (3 cups)
1 cup vegetable broth
14 ounces can light coconut milk
1 teaspoon salt

Recipe

1 in mini food processor, spice blender or mortar with pestle, mash garlic, lemongrass, ginger and chile paste until paste forms (or finely mince with knife).
2 in large saucepan, heat sesame oil over medium heat. add onion and cook until golden, stirring occasionally, about 7 minutes. add paste mixture (or minced ingredients) and stir until fragrant, about 30 seconds. add sweet potatoes, broth and coconut milk and bring to a boil. reduce heat to low and simmer until potatoes are very tender, about 20 minutes. stir in salt and garnish with peanuts.

Turkey Chowder

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

Servings: 4
4 slices bacon, coarsely chopped
2 cups chopped onions
1 lb russet potato, cut into 1/2 inch pieces
1 1/2 cups milk (i used 2%)
1/2 cup half-and-half
1 cup canned low sodium chicken broth
2/3 cup condensed cream of mushroom soup
2 tablespoons chopped fresh italian parsley
1 teaspoon garlic powder
2 1/2 cups cooked turkey
salt and pepper

Recipe

1 cook bacon in heavy large saucepan over medium heat until crisp.
2 drain bacon on paper towel.
3 pour off all but 2 tablespoons drippings from pan.
4 increase heat to medium-high.
5 add onions and saute until tender, about 5 minutes.
6 mix in potatoes,milk, broth, cream of mushroom soup, garlic powder and 1 tablespoon parsley.
7 bring to boil.
8 reduce heat to medium-low and simmer until potatoes are tender. stirring occasionally.
9 add turkey meat, bacon and remaining parsley. '.
10 simmer until heated through.
11 season with salt and pepper to taste.

Thai Sweet Corn Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

Servings: 3
3 cups vegetable stock
2 fresh lime leaves
1 stalk lemongrass
1 inch ginger
1 spring onion
1 tablespoon oil
1/2 cup carrot
5 -6 mushrooms
1/2 cup cream-style sweet corn
2 -3 teaspoons green onions
1 teaspoon green chili paste
salt
1 teaspoon lemon juice
1 tablespoon coriander leaves

Recipe

1 take the vegetable stock in a pan.
2 add lime leaves, lemon grass and ginger.
3 bring to a boil and let it boil for 5-7 minutes.
4 chop spring onion into thin slices.
5 chop spring onion greens finely.
6 slice mushrooms and carrots thinly.
7 heat a little oil in a pan.
8 add sliced onions and saute for 30 seconds.
9 add carrots, mushrooms and saute for 2-3 minutes on high heat.
10 strain the stock and pour it over the sauteed vegetables.
11 add sweet corn and boil for 2-3 minutes.
12 add salt to taste and green chilli paste.
13 add spring onion greens and corriander leaves.
14 add a little lemon juice for sourness and serve hot.

Tomato And Paprika Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

2 lbs fresh tomatoes, skinned and cut into quarters
4 large potatoes, peeled and chopped
1 large onion, peeled and chopped
2 sticks celery, cut into pieces
3 garlic cloves (optional,)
2 vegetable bouillon cubes
2 tablespoons paprika
1 teaspoon dried basil, fresh is best
500 ml tomato juice
black pepper

Recipe

1 peel and chop onion.
2 peel and chop potatos.
3 wash and chop celery.
4 peel garlic chop if preferred.
5 place above ingredients in a pan and cover with water. add stock cubes.
6 bring to boil and cook until potatos are cooked.
7 add fresh tomatoes, tomato juice and basil.
8 cook for a further 15 - 20 minutes.
9 add paprika and black pepper to taste.
10 allow to cool slightly.
11 liquidize and then sieve the soup.
12 serve with slices of bread dipped in olive oil.
13 soup can be frozen.
14 .

Zucchini Basil Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

5 tablespoons butter
1 large onion, peeled and sliced
1/4 cup fresh basil
3 cups chicken broth
4 cups water
1 large potato, peeled and chopped (3/4 pound)
1 teaspoon salt
6 large zucchini, chopped (2 1/2 pounds)
salt and pepper

Recipe

1 heat butter in a 5 quart soup pot.
2 add onion and saute till translucent.
3 add broth and 2 cups of water, potato and salt: bring to boil.
4 reduce heat and simmer until potaotes are tender .
5 add zucchini and cook 5minutes.
6 remove from heat. (the bright green color is key to this soup , so do not overcook the zucchini.).
7 add the fresh basil.
8 allow soup to cool slightly; puree in blender till smooth.
9 return soup to the pot and add enough of the remaining water to get desired consistency.
10 reheat gently over medium heat, adjust seasoning with salt and pepper if desired.

Tomato Barley Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

Servings: 6
2 (28 ounce) bottles tomato puree
6 cups water or 6 cups vegetable stock
2 large yellow onions
3 tablespoons butter (sub a plant-based oil for vegan soup)
1 cup barley (uncooked)
1 (14 ounce) can coconut milk
3 teaspoons curry powder
1 teaspoon cumin
1 teaspoon ground celery seed
1 teaspoon salt
1 teaspoon red pepper
1 teaspoon pepper

Recipe

1 melt butter in large soup pot (for the vegan version, simply substitute a plant-based oil for the butter. walnut would be good, but use whatever you have on hand.). chop onion and saute in butter (oil) until translucent.
2 add spices and stir 'til fragrant.
3 pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
4 turn off heat, add coconut milk, serve. garnish with basil leaves and/or cheese if desired.
5 this soup is great with a grilled cheese sandwich.

Tomato And Orange Soup With Parmesan Croutons

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

Servings: 10
1 cup extra virgin olive oil
1 lb onion
4 lbs tomatoes
1 lb old potato
2 large carrots
2 large red peppers (pimientos)
2 stalks celery
6 garlic cloves, crushed (optional)
1 orange, juice and zest of
1 lemon, juice and zest of
1/2 pint wine
2 pints orange juice
1/2 pint chicken stock
1 tablespoon sugar
salt
fresh ground black pepper
1 cup freshly chopped basil
double cream (to garnish)
basil leaves (to garnish)
1 small french baguette
3 ounces butter
1 garlic clove, peeled and crushed
2 ounces fresh grated parmesan cheese
1/4 teaspoon paprika

Recipe

1 tomato and orange soup-----------.
2 prepare and roughly chop the onions, potatoes, carrots, celery and red peppers.
3 quarter the tomatoes and scoop out the seeds which will make the soup taste bitter if used (extract any juice from the "jelly" surrounding the seeds).
4 use a big saucepan.
5 "sweat" the onions, potatoes, carrots, celery and peppers in the olive oil on a low heat for about 10 minutes or until softened, add the tomatoes and garlic and cook for a further 10 minutes.
6 add the wine, stock, orange and lemon juice and zest and bring rapidly to the boil.
7 add salt pepper and sugar.
8 reduce the heat and simmer for another 15 minutes.
9 blend the soup and pass it through a fine mesh sieve to produce a smooth liquid.
10 at this point the soup can be frozen.
11 reheat the soup being careful not to let it boil.
12 add the chopped basil an stir well.
13 taste and adjust the seasoning if required.
14 serve the soup with a swirl of double cream and float a couple of whole basil leaves on top.
15 parmesan croutons---------------.
16 pound together the butter, garlic, paprika and parmesan cheese.
17 spread the mixture on thin slices of french bread.
18 bake in the centre of a medium oven for about 10 minutes or until toasted golden.
19 serve hot with the soup.

Zucchini Beef Soup

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

Servings: 6
1/2 lb ground beef
2 stalks celery, thinly sliced
1/3 cup chopped onion
1/2 cup chopped green pepper
1 (28 ounce) can diced tomatoes, undrained
3 medium zucchini, cubed
2 cups water
1 1/2 teaspoons italian seasoning
1 teaspoon salt, optional
1 teaspoon beef bouillon granules
1/2 teaspoon sugar
pepper
shredded parmesan cheese (optional)

Recipe

1 in a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat in no longer pink and vegetables are tender;drain.
2 stir in the tomatoes, zucchini, water, bouillon, sugar, italian seasoning, salt and pepper.
3 bring to a boil.
4 reduce heat and simmer for 20-25 minutes or until zucchini is tender.
5 garnish with parmesan cheese.

Tomato And Rice Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 onion
2 (400 g) cans chopped tomatoes with chili
500 g passata
2 teaspoons sugar
100 g arborio risotto rice

Recipe

1 cook onion in oil.
2 add tomatoes, sugar and 500ml water and bring to the boil.
3 sprinkle in the rice and stir.
4 season and simmer, partially covered for 15-20 minutes or until rice is cooked and tender, stirring occasionally.

Turkey Chili Taco Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

Servings: 8
1 1/3 lbs ground turkey
1 medium onion, chopped
1 bell pepper, chopped
1 (10 ounce) can rotel tomatoes
1 (12 ounce) can corn
1 (12 ounce) can black beans
1 cup tomato sauce
1 (12 ounce) can refried beans
1 (1 ounce) packet taco seasoning
2 1/2 cups chicken broth

Recipe

1 mix taco seasoning with ground turkey.
2 cook turkey, onions and bell peppers together.
3 add remaining ingredients bringing to a boil.
4 reduce heat and simmer for 10-15 min.

Turkey Chili With Ground Turkey Breast

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 1/4 lbs ground turkey breast
3 large celery ribs, chopped
1 green bell pepper, diced
1 large yellow onion, chopped
3 garlic cloves, minced
1 medium green chili pepper, minced
2 (15 ounce) cans dark red kidney beans, drained and rinsed
1 (32 ounce) can diced tomatoes
1 (32 ounce) container chicken stock
4 tablespoons chili powder
1 1/2 tablespoons cumin
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried sage
salt and black pepper

Recipe

1 crumble the ground turkey breast into a large (6 quart) stock pot and cook almost through, about 4 minutes, over medium high heat.
2 add the celery, green pepper, onion, and green chili and cook till softened, about 5 minutes, over medium high heat.
3 add the chili powder, cumin, oregano, basil, and sage and stir until just combined.
4 add the can of diced tomatoes, rinsed kidney beans, and chicken stock.
5 allow to come to a boil over medium high heat and then reduce heat to medium low, simmering uncovered for about 20 minutes.
6 season with the salt and pepper to your preference.
7 cook's note: when handling hot chilies always make sure to wear gloves and refrain from touching your eyes, exposed skin, or other sensitive areas. i've even wrapped my hands in saran wrap to protect them when i didn't have any latex gloves. be careful!

Saucy Cauliflower

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

Servings: 6
1 head cauliflower
1 can cream of mushroom soup

Recipe

1 remove the leaves from the cauliflower head.
2 steam the cauliflower head in a large pan over simmering water approximately 25-30 minutes until a fork easily pierces the head.
3 meanwhile, in a separate pan, blend the soup with 1/2 can of water.
4 heat until warm.
5 place the cooked cauliflower into a bowl.
6 pour the mushroom sauce over the cauliflower.

Turkey Corn Chowder

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

Servings: 4
1 (10 3/4 ounce) can campbell's cream of celery soup
1 soup can milk (10 3/4 oz)
1/2 cup pace picante sauce or 1/2 cup chunky salsa
1 (8 ounce) can whole kernel corn, drained
1 cup cooked turkey, cubed (or chicken)
4 slices bacon, cooked, crumbled
cheddar cheese, shredded
green onion, sliced

Recipe

1 heat soup, milk, picante sauce, corn, turkey and bacon in a 3-quart saucepan over medium heat until heated through.
2 serve, in 4 serving bowls, and top with cheese, onions, and additional picante sauce.

Thai Spicy Soup - Vegan

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 4
4 cups water or 4 cups mild vegetable stock
1 -2 stalk lemongrass, bruised
10 slices galanga root, thin
4 -6 kaffir lime leaves, torn
1 tablespoon sweet chili paste
1/2 lb mushroom, halved
1 onion, diced
1 -2 tablespoon oil
3 tablespoons lemon juice
1 tablespoon vegetarian oyster sauce
3 tomatoes, wedged (tomatoes can be left out)
1 whole chile (optional)
1 tablespoon light soy sauce
coriander, chopped,for garnish

Recipe

1 combine water and chili paste, and bring to a boil.
2 add glalnga root, keffir lime leaf, lemon grass, mushrooms (tofu or any meat analogue can also be used) and onion.
3 simmer a few minutes.
4 add the lemon juice, oyster sauce,tomato and chili peppers.
5 simmer until ready to serve.
6 adjust seasonings with soy sauce and lemon juice, if necessary.
7 pour into bowls and garnish with coriander.

Turkey Chili

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

1/2 lb turkey (any desired amount of or dark meat)
4 -6 roasted poblano peppers
2 quarts chicken stock (vegetable stock will work too)
2 medium onions, diced
3 carrots, diced
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon celtic sea salt
1 tablespoon arrowroot
1 tablespoon water
1 tablespoon cilantro, minced

Recipe

1 in a large crock pot, combine turkey, poblanos, stock, onions and carrots.
2 allow to cook several hours or overnight.
3 add cumin, oregano and salt.
4 in a small bowl, combine arrowroot and water to make a slurry.
5 stir into crockpot and cook for another 1 hour or until thick.
6 garnish with cilantro.
7 serve.

South West Tilapia Pot Pie #rsc

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

Servings: 4
4 tilapia fillets
2 ears corn, shucked, and shaved from cob
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup chopped fresh cilantro
1 cup vegetable broth or 1 cup chicken broth
1 (10 ounce) can cream of mushroom soup
1 (15 ounce) can black beans
1 (16 ounce) can refrigerated biscuits
salt and pepper
reynolds wrap foil

Recipe

1 preheat oven to 350 degrees.
2 in large bowl mix fresh corn, onions, red peppers, cilantro, black beans, cream of mushroom soup, and broth. stir till mixed completely.
3 season to taste the tilapia filets then place in an 8x10 baking dish.pour mixture of ingredient into baking dish and cover reynolds wrap.
4 bake in oven covered for 60 minute uncover, place biscuits over pot pie and bake for an additional 17 minutes.
5 let sit for aprox. 13 minute.

Tomato Artichoke Soup

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

Servings: 6
4 tomatoes, peeled and pureed
6 artichoke hearts, quartered
2 cups milk
1 cup chicken stock
1 cup heavy cream
1 cup butter
1/2 large yellow onion, diced
1 pinch pepper
1 pinch salt
1 tablespoon basil
3/4 teaspoon oregano
1/2 cup flour

Recipe

1 combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan.
2 heat over medium heat, stirring occasionally.
3 meanwhile, saute onion and seasonings in butter.
4 add flour slowly and cook, stirring, until mixture is golden brown.
5 slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.

Tomato And Pepper Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

Servings: 4
4 ripe tomatoes
18 fluid ounces fresh tomato juice
1 tablespoon worcestershire sauce
1 red pepper
1 lime, juice of
2 drops tabasco sauce
salt and pepper

Recipe

1 place the tomatoes into a pan of boiling water for a minute then peel of the skin.
2 chop tomatoes finely then place in a saucepan and simmer for 2 minutes.
3 chop pepper into small cubes and liquidise then add to tomatoes and cook for further 2 minutes.
4 add remainding ingredients and simmer for 5 mins.
5 serve with nice crusty bread.

Saucy Eggs With English Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

Servings: 6
6 slices bacon, fried with 1 tbsp of fat
1 can cream of chicken soup
1/2 teaspoon dry mustard
1/2 cup chopped onion
1/2 cup milk
1 cup shredded cheddar cheese
6 eggs
3 english muffins

Recipe

1 saute onions in bacon fat.
2 stir in milk, cream of chicken soup and mustard- heat until warm.
3 place sauce in greased 9x13 pan.
4 break eggs on top of sauce- cover with crumbled bacon.
5 bake for 20 minutes at 350 degrees.
6 place 1 egg and sauce on toasted english muffin.
7 sprinkle with shredded cheese.

Thai Spicy Tomato Soup

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

Servings: 6
2 (15 ounce) cans stewed tomatoes
5 ounces cooked flesh fish
3 cups coconut milk
1/2 teaspoon red curry paste
2 tablespoons asian fish sauce (nam pla)
1 tablespoon lemon juice
2 tablespoons chopped cilantro or 2 tablespoons green onions

Recipe

1 puree the tomatoes in a food processor and then pour the tomatoes into a soup pot.
2 puree the fish with the coconut milk and add the mixture to the tomatoes.
3 add the curry paste, fish sauce, and lemon juice.
4 bring to a boil over medium heat, reduce the heat to low, and simmer for 10 minutes.
5 garnish with cilantro or chopped green onion before serving.

Tomato And Roast Butternut Squash Soup

Total Time: 1 hr 35 mins Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ingredients

3 large onions
2 medium carrots
2 small sweet potatoes
4 stalks celery
2 butternut squash
chicken soup powder
oregano
thyme
tarragon
garlic powder
10 tomatoes

Recipe

1 peel, chop and roast butternut squash.
2 chop onions, carrots, sweet potatoes and celery stalks. saute in large pot.
3 add 3 tbsp chicken-soup mix and other spices.
4 put tomatoes (and celery leaves) in food processor and blend.
5 add tomatoes to pot and fill with water.
6 boil and then simmer for an hour.

Spicy Lentil Pot

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

Servings: 4
2 carrots
1 green pepper
1 onion
2 tomatoes or 1 (8 ounce) can tomato sauce
5 -8 garlic cloves, peeled and left whole
1 1/2 cups orange lentils
5 -6 cups water
1 chicken bouillon cube
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4-1 1/2 teaspoon cayenne pepper
1/2 cup onion, chopped
1 tablespoon oil

Recipe

1 chop vegetables into large chunks.
2 put vegetables in a large soup pot with garlic, lentils, water and bouillon cube.
3 cover and boil 20-30 minutes without stirring.
4 cool slightly and puree in batches in a blender.
5 return puree to the pot and add cumin, salt and cayenne pepper.
6 simmer 10 minutes, stirring occasionally to blend flavors.
7 in a separate pan, fry chopped onion in 1 tablespoon oil until golden brown.
8 float onions on top of soup.
9 hint: serve with wedges of lemon to bring out flavor.

Spicy Lamb Meatballs And Lentils

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

Servings: 4
750 g lean ground lamb
200 g bacon, rashers de-rinded and diced
2 tablespoons water
4 cloves garlic, crushed
3 tablespoons mint, finely chopped
2 tablespoons parsley, finely chopped
2 teaspoons paprika
1/2 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1 pinch oregano
1 pinch thyme
1 pinch clove
1 pinch cardamom
fresh ground black pepper
salt
2 tablespoons olive oil
1 onion, finely diced
1 carrot, finely diced
3 cloves garlic, peeled,left whole
1 1/2 cups lentils
2 cups canned diced tomatoes
6 cups chicken stock
5 sprigs parsley
1 sprig thyme
1 bay leaf
2 tablespoons olive oil, extra
3 tablespoons mint, finely chopped for garnish

Recipe

1 in a bowl, combine lamb, bacon, water, garlic, mint, parsley, spices and seasoning.
2 mix well.
3 (this can also be done in a food processor but do not process the mixture to a puree, just process in short bursts to combine).
4 divide the mixture into about 25-30 small meatballs- flatten a little to a disc shape.
5 place on tray and refrigerate until ready to use.
6 to prepare the lentils, heat the olive oil in pan and add the onion, carrot and cloves of garlic and saute for 5 minutes until the onions have become transparent.
7 add the lentils and stir to coat with the oil, about 2-3 minutes.
8 add 1 cup tomatoes, chicken stock, seasoning and bouquet garni.
9 bring to the boil and turn down to a simmer.
10 cover and cook until the lentils are tender.
11 discard the bouquet garni.
12 heat extra olive oil in a pan and saute the meatballs in batches in a single layer.
13 remove and add to the lentils.
14 continue to simmer the meatballs and lentils for 15 minutes or until the meatballs are cooked through.
15 add the remaining cup of tomatoes and cook a further 10 minutes.
16 taste and adjust seasoning.
17 serve in large soup plates and garnish with the mint.

Thai Style Pumpkin Soup

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

Servings: 8
500 g pumpkin, chopped
1 medium sweet potato, chopped
1 large onion, diced
2 1/2 liters vegetable stock
2 garlic cloves, chopped
1 1/2 cm fresh ginger, chopped
sea salt & pepper
1 pinch nutmeg
1 tablespoon curry powder
carrot, zucchini, parsnip & celery, shredded to taste
1/2 cup bean sprouts
4 kaffir fresh lime leaves
1/4 bunch coriander, chopped

Recipe

1 sauté pumpkin, sweet potato, onion and garlic with a little vegetable stock. add spices, rest of stock and simmer for 30-40 minutes.
2 purée soup in a blender and check seasoning.
3 add the shredded vegetables just before serving and sprinkle with chopped coriander.

Saucy Eggs

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

Servings: 4
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 tablespoon instant minced onion
1 dash pepper
1/2 cup milk
4 eggs
4 rusks
1/2 cup shredded cheddar cheese

Recipe

1 in medium skillet combine soup, instant minced onion, and pepper.
2 gradually add milk, blending well.
3 bring to boil; reduce heat.
4 one at a time, break eggs into small dish and gently slip into sauce.
5 cook, covered, over low heat till eggs are set, 10 to 12 minutes.
6 to serve, place each egg on a rusk; top with sauce.
7 sprinkle with cheddar cheese.

Tomato Bacon Chowder

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 4
10 slices crisp cooked bacon
1/4 cup butter
4 tablespoons flour
2 -3 dashes nutmeg
1 (15 ounce) can low-sodium low-fat chicken broth
1 (28 ounce) can diced tomatoes with juice
3/4 cup half-and-half cream
black pepper

Recipe

1 in heavy saucepan melt butter.
2 stir in flour.
3 gradually whisk in half & half and chicken broth.
4 add nutmeg.
5 cook and stir until thickened over medium heat.
6 stir in diced tomatoes along with their juice.
7 dice bacon and add to soup mixture.
8 heat through and season with black pepper.

Seashells' Garlic Potato-clam Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 tablespoon cooking oil
1/2 cup celery, chopped finely
1/2 cup onion, chopped
1 garlic clove, chopped very finely
4 cups hot water
1 (5 ounce) package betty crocker au gratin potatoes
1/2 teaspoon salt, if desired (clam juice has some salt in it)
1 cup green giant niblets frozen whole kernel corn
2 1/2 cups milk (or 1 1/4 cups half and half with 1 1/4 cups chicken broth)
2 (6 1/2 ounce) cans minced clams, undrained

Recipe

1 in medium skillet, saute celery, onion and garlic until light brown and tender.
2 in 3 quart saucepan, heat water, potatoes and salt to boiling, 5 mins, drain.
3 add celery, onion, garlic and remaining ingredients.
4 heat to boiling over medium-high heat, stirring occasionally.
5 reduce heat, simmer uncovered about 5 minutes, stirring occasionally, until potatoes are tender.

Turkey Chili Crunch

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

Servings: 6
1 tablespoon olive oil
1 lb ground turkey
salt
pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
ground cinnamon, a pinch
1/2 red onion, chopped (about 1 cup)
3 garlic cloves, chopped
2 carrots, diced (about 1 cup)
1 (14 ounce) can chopped tomatoes, with juice
1/2 chipotle chile in adobo, chopped
1/2 teaspoon adobo sauce
3 cups water
1 tablespoon cocoa powder
1 (15 ounce) can pinto beans, drained and rinsed
1/2 cup chopped cilantro, plus more for garnish
bittersweet chocolate, grated
3 scallions, chopped
1/2 cup nonfat yogurt
tortilla chips

Recipe

1 in a large pot, heat the oil over medium heat; add in turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook/stir for 3 minutes.
2 add in chili powder, cumin, oregano, and cinnamon; cook/stir 3 minutes.
3 add in onion, garlic, and 1/2 teaspoon salt; cover and cook until the onion is wilted, 5-7 minutes (if the onion or spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release).
4 add in carrots, tomatoes, chipotle pepper, adobo sauce, water, and cocoa powder; bring to a simmer, decrease heat to low, and cook, partially covered, 25 minutes.
5 stir in the beans and 1/2 cup cilantro and cook 15 more minutes.
6 spray a whole wheat tortilla with cooking spray and season with salt and pepper (or cayenne and ground cumin); slice thinly and bake in a preheated 400° oven for 5-10 minutes until crispy.
7 to serve: ladle into soup bowls and grate a tiny amount of chocolate over each; top with scallions, chopped fresh cilantro, and a spoonful of yogurt and some more grated chocolate; garnish with tortilla chips.

Spicy Lentil Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

Servings: 4
2 teaspoons vegetable oil
2 cups red lentils, picked over and rinsed
1 serrano chili, seeds removed, minced
1 onion, finely diced
1 (10 ounce) can rotel
3 garlic cloves, minced
1/4 teaspoon turmeric
1/4 cup cilantro, chopped
1/2 teaspoon dried oregano
2 teaspoons salt
1 tablespoon chicken bouillon or 1 tablespoon vegetable bouillon
7 cups water

Recipe

1 heat the vegetable oil in a medium stock pot or dutch oven on medium-high until shimmering. add the diced onion and minced serrano chili and cook until starting to brown, about 5 to 7 minutes.
2 add the garlic and stir until fragrant, about 30 seconds.
3 add the water, lentils, rotel, salt, chicken bullion, salt, and turmeric.
4 reduce heat to low and simmer for 30 minutes.
5 taste the broth and adjust with salt and chicken bullion to taste.
6 simmer for an additional 15 minutes.
7 for a smoother consistency, use an immersion blender and process for about 15 second.
8 garnish with cilantro and serve.

Thai Shrimp Coconut Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

Servings: 8
2 (14 ounce) cans coconut milk
5 cups water
1 lb shrimp (raw with tails on)
3 stalks lemongrass, thick sliced and bruised
3 kaffir lime leaves
2 tablespoons lime juice
8 ounces mushrooms, sliced thinly
2 teaspoons red curry paste (thai kitchen)
2 green onions, chopped
1 inch galangal, sliced thinly
1/4 cup coriander leaves or 1/4 cup thai basil
1 teaspoon sea salt
3 jalapeno peppers, thick sliced

Recipe

1 add water and coconut milk to pot and whisk.
2 add salt.
3 bring to the boil.
4 add galangal, lemongrass, kaffir lime leaves, and red curry paste.
5 reduce the heat to a simmer for 10-15 minutes.
6 strain of the big pieces.
7 add mushrooms and jalapeno peppers.
8 cook for 5 minutes.
9 add shrimp and cook till shrimp is done.
10 add green onions and lime juice.
11 cook for 5 minutes.
12 garnish with coriander leaves or thai basil.

Spicy Manhattan Clam Chowder

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

Servings: 4
1 (8 1/2 ounce) can minced clams
3 slices bacon, cut up
1/2 cup finely chopped celery
1 cup chopped onion
1 (16 ounce) can tomatoes, cut up, save juice
2 medium potatoes, peeled and diced
1/2 cup finely chopped carrot
2 jalapeno peppers, seeded and finely chopped
1/2 teaspoon crushed dried thyme

Recipe

1 drain clams-reserve liquid. add water to clam liquid to make 3 cups.
2 partially cook bacon, stir in celery and onion and cook till tender stir in tomatoes and juice, clam juice, potatoes, carrots, thyme, 1 tsp salt and 1/2 tsp (or black) pepper.
3 bring to boil, reduce heat and simmer 30 min (till veggies are tender). mash slightly to thicken.
4 stir in clams and heat through.

Tomato Basil Bisque

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

Servings: 4
2 (10 3/4 ounce) cans condensed tomato soup
1 cup half-and-half
2 tablespoons fresh basil, finely chopped
1 teaspoon fresh dill, finely chopped
4 roma tomatoes, peeled and finely diced
salt & freshly ground black pepper, to taste

Recipe

1 mix ingredients together and bring to a boil.
2 remove from heat and serve.

South Texas Pozole

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

Servings: 6
2 1/2 lbs lamb shoulder, cut into 1-inch cubes
2 tablespoons oil
1 onion, chopped
3 garlic cloves, minced
10 cups chicken broth
1 teaspoon dried oregano
2 teaspoons salt
3 tablespoons ground red chili powder
3 cups hominy, drained

Recipe

1 heat oil in a large dutch oven over medium heat. add lamb and cook, turning until browned on all sides.
2 remove the lamb with a slotted spoon and keep warm.
3 reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
4 return lamb to dutch oven and add the chicken broth, oregano, salt and chili.
5 reduce heat to low, cover, and cook for about 90 minutes.
6 add hominy and cook for 15 more minutes.
7 check seasonings and add more chile powder or salt according to taste.
8 ladle into soup bowls.
9 serve with hot corn tortillas and garishes.
10 garnishes: thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.

Zucchini And Potato Minestra (Italian soup)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

Servings: 8
10 cups hot chicken stock (or canned chicken broth)
1/2 ounce dried porcini mushrooms
3 tablespoons extra virgin olive oil
2 large yukon gold potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
2 small leeks, parts only, trimmed, cleaned, and chopped (about 2 cups)
2 medium carrots, peeled and shredded (about 1 cup)
salt to taste
2 fresh bay leaves or 2 dried bay leaves
fresh ground black pepper
3 cups zucchini, cut into 1/2 inch cubes
1 cup arborio rice (or other short-grain italian rice)
1/2 cup chopped fresh italian parsley
1/4 cup finely grated parmigiano-reggiano cheese

Recipe

1 pour 1 cup hot stock over the dried porcini mushrooms in a small bowl; let stand until mushrooms are softened, about 20 minutes.
2 drain the porcini, straining the soaking liquid through a coffee filter or a sieve lined with a double thickness of cheesecloth.
3 pour the strained soaking liquid into the remaining stock.
4 rinse the soaked mushrooms thoroughly to remove any sand/grit.
5 drain the mushrooms well and chop them fine.
6 heat the olive oil in a deep, heavy 4-5 quart pot over medium heat.
7 add in the potatoes and cook, stirring occasionally, until they begin to stick and are lightly browned, about 5 minutes.
8 if necessary, adjust the heat level to prevent the bits of potato that stick from getting too dark.
9 stir in the leeks and carrots; season lightly with salt, and cook, stirring, until the leeks are softened, about 2-3 minutes.
10 pour in the hot stock and bay leaves; bring to a boil, scraping up the bits of potato that stick to the pot.
11 adjust the level of heat to a simmer and season the soup lightly with salt and pepper.
12 cover the pot and simmer 15 minutes.
13 stir in the zucchini, cover the pot, and continue cooking until the potatoes and zucchini are very tender, about 15 minutes.
14 stir in the rice; cook, stirring well, until the rice is al dente-tender, but still firm, about 14 minutes.
15 remove the bay leaves; stir the parsley into the soup; check seasonings and add salt/pepper if needed.
16 ladle the soup into warm bowls and sprinkle each with some of the grated cheese.

Monday, March 30, 2015

Turkey Drumsticks In The Crock Pot

Total Time: 9 hrs 5 mins Preparation Time: 5 mins Cook Time: 9 hrs

Ingredients

Servings: 4
4 -6 turkey legs
1 (1 1/4 ounce) envelope dry onion soup mix
1/4 cup water

Recipe

1 place turkey legs in crock pot. sprinkle with onion soup mix. add 1/4 cup water.
2 cook on low 9-10 hours until done.
3 juice can be thickened with flour or cornstarch for gravy.

The First Course On A Warm Summer's Evening Soup

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

Servings: 8
1 large onion, diced
2 tablespoons butter
2 lbs sweet potatoes, peeled
2 cups fat free sodium free chicken broth
2 cups water
1/2 teaspoon ginger, ground
1/2 teaspoon thyme
2 cups milk
salt and pepper
parsley, chopped

Recipe

1 melt the butter in a soup pot.
2 add the onions and cook.
3 (over medium heat) until just soft.
4 cut the sweet potatoes into 1/3-inch slices.
5 add to the onions and cook for 1 minute.
6 add the broth, water, ginger and thyme.
7 bring to a boil, reduce the heat and simmer until all ingredients are soft (about 20 minutes).
8 carefully puree the soup (in small batches) using a blender or food processor.
9 return the mixture to the pan and whisk in the milk.
10 check the seasonings.
11 chill thoroughly.
12 served cold, garnished with parsley.

Turkey Chili Con Carne

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

Servings: 6
1 1/2 lbs ground turkey
1 (1 1/4 ounce) envelope onion soup mix
2 teaspoons chili powder
2 (15 1/2 ounce) cans red kidney beans
1 (15 1/2 ounce) can black beans
1 (28 ounce) can crushed tomatoes

Recipe

1 place ground turkey in large skillet.
2 sprinkle with onion soup mix.
3 brown meat well.
4 add the beans, chili powder, and crushed tomatoes.
5 simmer covered 30 to 40 minutes.

Thai Style Butternut Squash Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 2
1 butternut squash, peeled, deseeded and cut into chunks
1 red onion, chopped
1 teaspoon curry powder
1 (13 1/2 ounce) can coconut milk
1 pint vegetable stock
1 tablespoon olive oil
salt and pepper

Recipe

1 heat the olive oil in a heavy based pan and cook the onion until soft.
2 add the stock, butternut squash and curry powder to taste- as spicy as you like!
3 bring to the boil and then cover and simmer until the squash is tender.
4 once the squash is cooked, stir in the coconut milk.
5 pour into a food process/liquidiser and blend until smooth.
6 return to the pan and warm through.
7 season to taste and serve.

Spicy Lentil And Tomato Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

Servings: 4
1 tablespoon olive oil
2 garlic cloves, crushed
1 teaspoon ground cumin
1/2 teaspoon garam masala
1 pinch chili powder, to taste
1 (32 g) packet onion soup
1 cup water
400 g tomatoes with juice, chopped
3 tablespoons tomato paste
3 cups hot water
1/2 cup red lentil
1/2 teaspoon sugar
2 tablespoons fresh coriander or 2 tablespoons fresh parsley, chopped

Recipe

1 heat the oil in a large saucepan. add the garlic, cumin, garam masala and chili powder. cook over low heat, stirring, for 1 minute.
2 combine the soup mix and the one cup of water. add to the pan with all the remaining ingredients, except the coriander or parsley.
3 bring to the boil, stirring, then simmer over a low heat, continuing to stir occasionally, for 20-25 minutes or until the lentils are tender.
4 mix through the coriander or parsley before serving.

Tomato And Zucchini Cream (soup)

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

Servings: 8
1/3 cup margarine (i probably used butter)
3 celery ribs, sliced
2 onions, in quarters
5 carrots, sliced
3 garlic cloves, chopped
3 zucchini, peeled and sliced
8 tomatoes, peeled, seeded and cut in quarters
3 tablespoons flour
4 cups chicken stock
2 teaspoons basil
salt and pepper
1/2 cup milk or 1/2 cup 15% cream

Recipe

1 melt margarine in a saucepan.
2 cook celery, onions, carrots, garlic, zucchini and tomatoes 7 to 10 minutes, without letting them get colors.
3 sprinkle flour on veggies.
4 add stock and stir well.
5 season with basil. add salt and pepper. bring to boil.
6 reduce heat and let simmer 1 hour.
7 reduce in puree in a blender until creamy.
8 put back in the saucepan and add milk.
9 let simmer 2 to 3 minutes, just to reheat.

Spicy Mango Ginger Soup (raw Food)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

Servings: 2
1 large mango, peeled, destoned
1/2 onion, chopped
1/2 cup cold water
1 -2 small chili pepper, minced (or to taste)
1 lime, juice of
1/2 teaspoon fresh ginger, minced

Recipe

1 place all ingredients in blender & process until smooth & creamy, adding more water, if needed.
2 chill before serving.

Tomato Bacon Soup

Total Time: 26 mins Preparation Time: 5 mins Cook Time: 21 mins

Ingredients

Servings: 4
4 slices bacon, rind removed chopped
1 onion, chopped
1 teaspoon instant minced garlic (optional)
2 (400 g) cans tomatoes
2 tablespoons tomato paste
2 cups chicken stock
1 teaspoon oregano
pepper

Recipe

1 based on 1100w microwave oven please adjust for your's.
2 place bacon and onion (and garlic) in 4-litre casserole dish. cook on high for 3 minutes. add remaining ingredients and stir. cook on high for 16 to 18 minutes, stirring once during cooking.
3 puree in food processor or blender and serve in individual soup bowls.
4 garnish with flakes of your favourite cheese (parmesan) and some light sour cream and have some warm crusty bread rolls handy as well. enjoy!

Turkey Chowder

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

Servings: 6
1 1/2 cups turkey, diced
2 tablespoons butter
1 large onion, chopped
1 cup celery, sliced
2 cups potatoes
10 ounces lima beans
1 cup water
2 1/2 ounces tomatoes, crushed
1 cup cream of chicken soup, canned
1/2 teaspoon garlic
1 dash salt
1 pinch pepper
2 pinches cheddar cheese, or
2 pinches swiss cheese

Recipe

1 melt butter in pan.
2 add onions and celery, and cook until soft.
3 add potatoes, limas, and water.
4 cover and cook 20 minutes until tender.
5 add remaining ingredients and simmer 30 minutes.
6 add cheddar or swiss cheese to each bowl.
7 note: turkey must already be cooked. potatoes should be cubed or frozen hash browns may be used. freezes well.

Thai Shrimp Bisque

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

1 1/2 lbs medium shrimp
1 1/2 tablespoons grated lime rind
1/3 cup fresh lime juice
1 1/2 tablespoons ground coriander
1 tablespoon minced fresh cilantro
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons sugar
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
2 cups water
1/4 cup dry wine
1 tablespoon tomato paste
1 teaspoon olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 (14 ounce) can light coconut milk
1 tablespoon tomato paste
1/4 cup all-purpose flour
1 cup 2% low-fat milk
1 tablespoon grated lime rind
1 tablespoon minced fresh cilantro
1/2 teaspoon salt

Recipe

1 marinade: peel shrimp, reserving shells. combine shrimp and next 8 ingredients (shrimp through garlic) in a large zip-top bag. seal and marinate for 30 minutes in the refrigerator.
2 stock: combine the shrimp shells, water, wine and 1 tablespoon tomato paste in a large dutch oven. bring mixture to boil. reduce heat; simmer until the liquid is reduced to 1 cup (about 10-15 minutes). strain mixture through a sieve over a bowl and discard solids.
3 bisque: heat olive oil in a large dutch oven over medium heat. add onion and celery and saute for 8 minutes or until browned. add 1 cup shrimp stock, coconut milk and 1 tablespoon tomato paste. scrape pan to loosen any browned bits. lightly spoon flour into a dry measuring cup and level with a knife. combined flour and milk in a small bowl, whisking away any lumps. add milk/flour mixture to pan, reduce heat and simmer until thick (about 5 minutes). add shrimp and marinade and cook for 5 minutes. stir in lime rind, cilantro and salt.

Thai Street Cakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

1 pinch lime, paste (thai lime paste)
4 ounces rice flour
1 teaspoon arrowroot
1 1/2 tablespoons jasmine rice, cooked
1/4 cup coconut, grated
2 tablespoons coconut cream, thick
1 pinch salt
3 -4 tablespoons sugar
1 pinch salt
1 cup coconut cream
2 tablespoons green onions, chopped
2 tablespoons corn kernels, cooked

Recipe

1 dissolve lime past in 3/4 cup water and wait 15 minutes for it to completely dissolve. drain off and reserve the lime water, discard the residue.
2 mix the rice and arrowroot flours with 2-3 tablespoons of water bit by bit to make a thick batter. leave to rest, covered for an hour or so.
3 puree the rice, grated coconut and 2/3's of the lime water in a blender until smooth.
4 add coconut cream, salt and as much lime water as is needed to achieve a runny batter that will coat the back of a spoon. be sure there are no lumps.
5 leave to settle for a few hours at room temp or refrigerate overnight.
6 bring batter to room temp before using. you may need to lighten it with a little lime water. too much and the cakes will be brittle.
7 mix the sugar, salt and coconut cream together in a bowl, stirring until dissolved. place to the side.
8 heat your pan over a low to medium heat for 4-5 minutes or until quite hoot. ideally over gas.
9 grease each well with some grated coconut wrapped in muslin or a little veggie oil, then pour batter into each sizzling well until it is 3/4 full.
10 cover with a lid and cook over low-medium heat until it begins to set around the edges, 3-4 minutes. swirl to redistribute batter up the sides to the top.
11 return to heat and let any batter from the sides settle back in the center. cover again and allow the batter to cook until it is just beginning to set.
12 gingerly add a tablespoon or so of the coconut cream topping to each -- the well should be almost filled. cover and let it cook a few moments.
13 now add either chopped green onion or coked corn kernels . cover once more and cook until the edges are golden and the center is slightly set.
14 use a small knife to cut around the edge of each well and remove carefully with chinese soup spoon.
15 use the point of the spoon to lift the cake away from the mold down to the bottom and lift out.
16 if the first batch are not crisp enough then stir in more lime water to the batter. if too brittle, then add a little coconut cream to the batter.
17 serve as a single or siamese twins in pairs.

Thai Shrimp (chili) Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

14 ounces light coconut milk
1 1/2 tablespoons chopped fresh ginger
2 -3 teaspoons chili paste with garlic
1 1/2-2 lbs uncooked shrimp, peeled (medium-size)
2 tablespoons all-purpose flour
3 tablespoons low sodium soy sauce
14 1/2 ounces diced tomatoes, undrained (i use ones with green chiles)
1/2 cup sliced green onion
2 tablespoons fresh lime juice
1/2 teaspoon brown sugar
1 1/2 cups fresh mushrooms, sliced (i use a mix of crimini and oyster)
chopped cilantro (for garnish, optional)

Recipe

1 combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. remove shrimp with a slotted spoon.
2 combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
3 add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
4 stir in mushrooms and cook for 2 minutes.
5 return the shrimp to the pan and cook until thoroughly heated.
6 serve sprinkled with cilantro, if desired.

Turkey Divan

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 10
2 (10 ounce) packages frozen broccoli, spears
2 -3 cups cooked turkey, cut up
16 ounces extra-sharp cheddar cheese, block
1 (14 ounce) can evaporated milk
1 (10 1/2 ounce) can cream of mushroom soup
1 (3 1/2 ounce) can fried onions

Recipe

1 preheat oven to 350 degrees f.
2 cook brocolli to tender crisp stage, drain.
3 place brocolli in 9x13 inch baking dish.
4 layer turkey on top of brocolli.
5 slice cheese block, place slices on top of turkey.
6 blend evaporated milk and soup.
7 pour soup mixture evenly over cheese, turkey and brocolli layers.
8 bake, uncovered, for 25 minutes.
9 sprinkle fried onions evenly on top, bake 3-5 minutes longer or until onions are heated.
10 remove from oven, let stand 5 minutes- enjoy!

T & C Porteous Perfect French Onion Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

Servings: 4
2 large sweet onions
1 large red onion
slab butter
olive oil
1 1/2 ounces cognac
2 pinches sugar
1 (8 ounce) can consomme
1 (8 ounce) can beef broth
2 (8 ounce) cans water
1 1/2 ounces cognac
1 -2 cup sweet red wine
1 -2 teaspoon rum
1/4 cup dry parmesan cheese

Recipe

1 saute together the first 5 ingredients until onions are translucent.
2 next add all the other ingredients and simmer for approximately 15 to 20 minutes.
3 in the meantime shred :.
4 marble cheese, mozzy cheese or slices of each to your liking.
5 arrange cheese on round toasted bread (hille rusk).
6 put soup mixture in bowls.
7 place bread with the cheese on top. add more cheese if you wish.
8 put under broiler until cheese is melted.