Best Soup Recipes Blog: August 2015

Monday, August 31, 2015

Turkey Corn Chowder

Ingredients

Servings: 8
3 potatoes, peeled and diced
2 smoked turkey legs
1/4 cup butter
1 large onion, chopped
3 tablespoons all-purpose flour
1 (32 ounce) carton chicken broth
1 (16 ounce) package frozen corn
1 quart light cream
salt and ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the potatoes into a pot and cover with salted water; bring to a boil, reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. cut the meat from the turkey legs, discarding the bones and tendons. chop the turkey meat and set aside.
heat the butter in a soup pot over medium heat; cook the onion in the butter until translucent, about 8 minutes. sprinkle the flour over the butter and onion; stir constantly until the butter and flour form a paste. allow the paste to fry for about 1 minute. whisk in the chicken broth, potatoes, turkey meat, and corn; stir until the mixture comes to a low boil and thickens, about 5 minutes. with a potato masher, slightly mash the potatoes and vegetables until the potatoes look rounded off. pour in the cream, bring soup back to a simmer, and allow to cook without boiling for 5 minutes, stirring constantly. season to taste with salt and black pepper.

Awesome Slow Cooker Pot Roast

Ingredients

Servings: 12
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. place pot roast in slow cooker and coat with soup mixture.
cook on high setting for 3 to 4 hours, or on low setting for 8 to 9 hours.

Sunday, August 30, 2015

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Irish Chicken And Dumplings

Ingredients

Servings: 6
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk

Recipe

in large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. cover and cook over low heat about 1 1/2 hours.
add potatoes and carrots; cover and cook another 30 minutes.
remove chicken from pot, shred it, and return to pot. add peas and cook only 5 minutes longer.
add dumplings. to make dumplings: mix baking mix and milk until a soft dough forms. drop by tablespoonfuls onto boiling stew. simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Cream Of Spinach Soup

Ingredients

Servings: 4
1 1/2 cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped spinach
3 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan, combine water, bouillon, and spinach. bring to a boil, and cook until spinach is tender.
melt butter in a large saucepan over medium heat. stir in flour, and cook for 2 minutes. gradually whisk in milk. season with minced onion, salt, and pepper. cook, stirring constantly, until thickened. stir in spinach mixture.

French Onion Green Bean Casserole

Ingredients

Servings: 10
for the onions:
2 tablespoons butter
2 large yellow onions, thinly sliced lengthwise
salt and ground black pepper to taste
1 tablespoon sherry vinegar
for the sauce:
2 tablespoons butter
2 1/2 tablespoons all-purpose flour
2 1/2 cups milk
1 pinch ground nutmeg
cayenne pepper to taste (optional)
1/4 teaspoon ground thyme
for the topping:
2 tablespoons melted butter
2/3 cup panko bread crumbs
2 pounds fresh green beans, trimmed
4 ounces shredded gruyere cheese, divided
1/3 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c). grease a 9x13 inch casserole dish.
heat 2 tablespoons of butter in a large skillet over medium heat. stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. stir in sherry vinegar. transfer to a small bowl, and reserve.
in the same skillet, melt 2 more tablespoons butter. whisk in 2 tablespoons flour. stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. transfer to a bowl and reserve.
melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve.
bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. drain very well.
spoon half of the caramelized onions into the prepared casserole dish; top with green beans. season with salt and black pepper. spread reserved sauce over the green beans; sprinkle with half of the gruyere cheese. top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. top with the buttered panko crumbs, the remaining gruyere, and parmesan cheese.
bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. let sit 10 minutes before serving.

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Black Bean Vegetable Soup

Ingredients

Servings: 6
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Recipe

Preparation Time:

Cook Time:

Ready Time:

in large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. add chili powder and cumin; cook, stirring, for 1 minute. add stock, 1 can of the beans, corn, and pepper; bring to boil.
meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Black Bean Vegetable Soup

Ingredients

Servings: 6
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Recipe

Preparation Time:

Cook Time:

Ready Time:

in large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. add chili powder and cumin; cook, stirring, for 1 minute. add stock, 1 can of the beans, corn, and pepper; bring to boil.
meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Laura's Quick Slow Cooker Turkey Chili

Ingredients

Servings: 8
1 tablespoon vegetable oil
1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a skillet over medium heat. place turkey in the skillet, and cook until evenly brown; drain.
coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
cover, and cook 8 hours on low or 4 hours on high.

Saturday, August 29, 2015

Irish Chicken And Dumplings

Ingredients

Servings: 6
2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk

Recipe

in large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. cover and cook over low heat about 1 1/2 hours.
add potatoes and carrots; cover and cook another 30 minutes.
remove chicken from pot, shred it, and return to pot. add peas and cook only 5 minutes longer.
add dumplings. to make dumplings: mix baking mix and milk until a soft dough forms. drop by tablespoonfuls onto boiling stew. simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Baked Mushroom Thighs

Ingredients

Servings: 4
8 chicken thighs
1 (10.75 ounce) can condensed cream of mushroom soup
10 ounces milk
1 teaspoon dried parsley
1/2 teaspoon onion powder
1 cup dry bread crumbs
2 tablespoons melted butter
1 teaspoon cornstarch

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
pour the soup into a medium bowl. fill the empty can with milk, and add to the bowl along with the parsley and onion powder. mix well. place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9x13 inch baking dish.
drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes.
meanwhile, place remaining soup mixture in a small saucepan and whisk in cornstarch. cook over medium heat, stirring occasionally, until mixture comes to a boil; reduce heat and simmer for a minute or two until sauce thickens. use this as a sauce when chicken is done.

Laura's Quick Slow Cooker Turkey Chili

Ingredients

Servings: 8
1 tablespoon vegetable oil
1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a skillet over medium heat. place turkey in the skillet, and cook until evenly brown; drain.
coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
cover, and cook 8 hours on low or 4 hours on high.

Chicken Delicious

Ingredients

Servings: 12
10 skinless, boneless chicken breast halves
1 teaspoon fresh lemon juice
salt and pepper to taste
1/8 teaspoon celery salt
1 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1/3 cup dry sherry
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the chicken breasts and pat dry. season with the lemon juice, salt, pepper, celery salt and paprika to taste. place in a slow cooker.
in a medium size bowl mix the mushroom and celery soups with the sherry/wine. pour mixture over the chicken breasts and sprinkle with grated parmesan cheese.
cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours.

Lentil Soup

Ingredients

Servings: 6
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Recipe

in a large soup pot, heat oil over medium heat. add onions, carrots, and celery; cook and stir until onion is tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
stir in lentils, and add water and tomatoes. bring to a boil. reduce heat, and simmer for at least 1 hour. when ready to serve stir in spinach, and cook until it wilts. stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Bean Soup With Kale

Ingredients

Servings: 8
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried italian herb seasoning
salt and pepper to taste
1 cup chopped parsley

Recipe

in a large pot, heat olive oil. add garlic and onion; saute until soft. add kale and saute, stirring, until wilted. add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. simmer 5 minutes. in a blender or food processor, mix the remaining beans and broth until smooth. stir into soup to thicken. simmer 15 minutes. ladle into bowls; sprinkle with chopped parsley.

Chicken Delicious

Ingredients

Servings: 12
10 skinless, boneless chicken breast halves
1 teaspoon fresh lemon juice
salt and pepper to taste
1/8 teaspoon celery salt
1 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1/3 cup dry sherry
1/4 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the chicken breasts and pat dry. season with the lemon juice, salt, pepper, celery salt and paprika to taste. place in a slow cooker.
in a medium size bowl mix the mushroom and celery soups with the sherry/wine. pour mixture over the chicken breasts and sprinkle with grated parmesan cheese.
cook on low setting for 8 to 10 hours, or on high setting for 4 to 5 hours.

Valentine's Salmon

Ingredients

Servings: 4
8 green onions
1 slice bacon, sliced
1 clove garlic
1 leek, and tender green parts only, halved lengthwise and sliced
salt to taste
1/2 teaspoon butter
1 1/2 cups diced yukon gold potatoes
3 cups water, or more as needed
1 pinch cayenne pepper
2 (12 ounce) center-cut salmon fillets
1 teaspoon tarragon dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 tablespoons asian chili paste (sambal), or more to taste (optional)
1 green onion, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add 8 green onions and cook uncovered until slightly softened, about 30 seconds. immediately immerse in ice water for several minutes until cold to stop the cooking process. once the onions are cold, drain well, and set aside.
cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. add potatoes and enough water to cover, about 3 cups. season with salt and cayenne pepper. bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. set aside.
preheat oven to 375 degrees f (190 degrees c). line a baking dish with parchment paper lightly coated with vegetable oil.
prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. cut remaining 2/3 of fillet away from skin. cut this piece in half. cut belly in half horizontally. spread each piece with tarragon mustard and top with a slice salmon belly. season with salt and black pepper. wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
heat potato leek soup and stir in chopped green onion. season with salt and black pepper. serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

Bean Soup With Kale

Ingredients

Servings: 8
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried italian herb seasoning
salt and pepper to taste
1 cup chopped parsley

Recipe

in a large pot, heat olive oil. add garlic and onion; saute until soft. add kale and saute, stirring, until wilted. add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. simmer 5 minutes. in a blender or food processor, mix the remaining beans and broth until smooth. stir into soup to thicken. simmer 15 minutes. ladle into bowls; sprinkle with chopped parsley.

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Valentine's Salmon

Ingredients

Servings: 4
8 green onions
1 slice bacon, sliced
1 clove garlic
1 leek, and tender green parts only, halved lengthwise and sliced
salt to taste
1/2 teaspoon butter
1 1/2 cups diced yukon gold potatoes
3 cups water, or more as needed
1 pinch cayenne pepper
2 (12 ounce) center-cut salmon fillets
1 teaspoon tarragon dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 tablespoons asian chili paste (sambal), or more to taste (optional)
1 green onion, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add 8 green onions and cook uncovered until slightly softened, about 30 seconds. immediately immerse in ice water for several minutes until cold to stop the cooking process. once the onions are cold, drain well, and set aside.
cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. add potatoes and enough water to cover, about 3 cups. season with salt and cayenne pepper. bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. set aside.
preheat oven to 375 degrees f (190 degrees c). line a baking dish with parchment paper lightly coated with vegetable oil.
prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. cut remaining 2/3 of fillet away from skin. cut this piece in half. cut belly in half horizontally. spread each piece with tarragon mustard and top with a slice salmon belly. season with salt and black pepper. wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
heat potato leek soup and stir in chopped green onion. season with salt and black pepper. serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

Hearty Lentil Soup

Ingredients

Servings: 4
2 tablespoons vegetable oil
1 bunch green onions, chopped
1 leek, sliced
1 carrot, diced
1 parsnip, scrubbed and diced
1 potato, peeled and diced
1 stalk celery, sliced
1 cup dry lentils, rinsed
1 (14.5 ounce) can diced tomatoes
3 cups vegetable stock
2 bay leaves
1 dash soy sauce
2 teaspoons vegetarian worcestershire sauce
1/2 cup red wine
1 bunch fresh cilantro, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. stir over a medium heat.
place lentils, tomatoes, stock, bay leaves, a splash of the soy and worcestershire sauces and wine in the saucepan. stir and bring the mixture to a boil. cover and simmer for 25 to 30 minutes, or until the lentils are cooked.
remove the bay leaves from the soup. stir in the cilantro and serve.

Curried Carrot Soup

Ingredients

Servings: 6
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large pot over medium heat. saute onion until tender and translucent. stir in the curry powder. add the chopped carrots, and stir until the carrots are coated. pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
transfer the carrots and broth to a blender, and puree until smooth. pour back into the pot, and thin with water to your preferred consistency.

Friday, August 28, 2015

Vegan Red Lentil Soup

Ingredients

Servings: 4
1 tablespoon peanut oil
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds
1 cup dry red lentils
1 cup butternut squash - peeled, seeded, and cubed
1/3 cup finely chopped fresh cilantro
2 cups water
1/2 (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
mix the lentils, squash, and cilantro into the pot. stir in the water, coconut milk, and tomato paste. season with curry powder, cayenne pepper, nutmeg, salt, and pepper. bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.

Spinach And Leek Bean Soup

Ingredients

Servings: 8
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large saucepan or soup pot over medium heat. add the leeks and garlic; saute until tender, about 5 minutes. stir in the chicken broth, cannellini beans, bay leaves and cumin. bring to a boil, then reduce the heat to low, and stir in the couscous. cover, and simmer for 5 minutes. stir in spinach and season with salt and pepper. serve immediately.

Grandma's Green Bean Casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Vegan Red Lentil Soup

Ingredients

Servings: 4
1 tablespoon peanut oil
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds
1 cup dry red lentils
1 cup butternut squash - peeled, seeded, and cubed
1/3 cup finely chopped fresh cilantro
2 cups water
1/2 (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
mix the lentils, squash, and cilantro into the pot. stir in the water, coconut milk, and tomato paste. season with curry powder, cayenne pepper, nutmeg, salt, and pepper. bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.

Zuppa Toscana

Ingredients

Servings: 6
1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. cut in half length-wise, then cut at an angle into 1/2 inch slices.
place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
remove bacon and crumble. set aside.
add garlic to the onions and cook an additional 1 minute. add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
add crumbled bacon, sausage, kale, and cream. simmer 4 minutes and serve.

Busy Day Deer

Ingredients

Servings: 4
2 tablespoons olive oil
1 onion, diced
1/4 bell pepper, diced
2 (1/2 pound) venison steaks, cubed
1 (1 ounce) package dry onion and mushroom soup mix
3 1/2 cups water
2 tablespoons all-purpose flour

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the oil in a large skillet. cook the onion, pepper, and venison in the hot oil until the meat is cooked through. stir in the soup mix and the water. continue cooking until the onion and pepper are tender. add the flour and whisk over the heat until there are no lumps. cook and stir until sauce has thickened.

Curried Carrot Soup

Ingredients

Servings: 6
2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large pot over medium heat. saute onion until tender and translucent. stir in the curry powder. add the chopped carrots, and stir until the carrots are coated. pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
transfer the carrots and broth to a blender, and puree until smooth. pour back into the pot, and thin with water to your preferred consistency.

Grandma's Green Bean Casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Grandma's Green Bean Casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Spinach And Leek Bean Soup

Ingredients

Servings: 8
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large saucepan or soup pot over medium heat. add the leeks and garlic; saute until tender, about 5 minutes. stir in the chicken broth, cannellini beans, bay leaves and cumin. bring to a boil, then reduce the heat to low, and stir in the couscous. cover, and simmer for 5 minutes. stir in spinach and season with salt and pepper. serve immediately.

Zuppa Toscana

Ingredients

Servings: 6
1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken bouillon powder
1 quart water
1/3 cup heavy whipping cream

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
layer the sausage links onto a baking sheet and bake for 25 minutes, or until done. cut in half length-wise, then cut at an angle into 1/2 inch slices.
place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.
remove bacon and crumble. set aside.
add garlic to the onions and cook an additional 1 minute. add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
add crumbled bacon, sausage, kale, and cream. simmer 4 minutes and serve.

Valentine's Salmon

Ingredients

Servings: 4
8 green onions
1 slice bacon, sliced
1 clove garlic
1 leek, and tender green parts only, halved lengthwise and sliced
salt to taste
1/2 teaspoon butter
1 1/2 cups diced yukon gold potatoes
3 cups water, or more as needed
1 pinch cayenne pepper
2 (12 ounce) center-cut salmon fillets
1 teaspoon tarragon dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 tablespoons asian chili paste (sambal), or more to taste (optional)
1 green onion, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add 8 green onions and cook uncovered until slightly softened, about 30 seconds. immediately immerse in ice water for several minutes until cold to stop the cooking process. once the onions are cold, drain well, and set aside.
cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. add potatoes and enough water to cover, about 3 cups. season with salt and cayenne pepper. bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. set aside.
preheat oven to 375 degrees f (190 degrees c). line a baking dish with parchment paper lightly coated with vegetable oil.
prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. cut remaining 2/3 of fillet away from skin. cut this piece in half. cut belly in half horizontally. spread each piece with tarragon mustard and top with a slice salmon belly. season with salt and black pepper. wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
heat potato leek soup and stir in chopped green onion. season with salt and black pepper. serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

Grandma's Green Bean Casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Thursday, August 27, 2015

Pica De Gallo Inspired Gazpacho (gluten-free)

Ingredients

Servings: 4
10 ripe tomatoes, quartered
1/2 red onion, diced
1 serrano chile pepper, seeded and diced
1/2 cup chopped fresh cilantro, or to taste
2 limes, juiced
3 cloves garlic, peeled
1 teaspoon red wine vinegar, or to taste
salt to taste
1/4 cup extra-virgin olive oil (optional)

Recipe

Preparation Time:

Ready Time:

blend tomatoes, red onion, and serrano chile pepper in a blender until smooth; add cilantro, lime juice, garlic, vinegar, and salt; blend. slowly pour olive oil into mixture while the blender is running. continue blending for 10 more seconds.

Judy's Pumpkin Soup

Ingredients

Servings: 6
1/4 cup butter
1 large onion, finely chopped
1 leek, portion only, chopped
4 cups chicken broth
1 (29 ounce) can pumpkin puree
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground ginger
1 teaspoon bay leaf
1 cup half-and-half

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large pot over medium heat. cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. add chicken broth, pumpkin puree, curry powder, salt, pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
reduce heat to low and simmer, stirring occasionally, for 15 minutes. remove from heat to cool. pour broth mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return pureed mixture to pot and bring to a boil.
gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

Spinach And Leek Bean Soup

Ingredients

Servings: 8
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large saucepan or soup pot over medium heat. add the leeks and garlic; saute until tender, about 5 minutes. stir in the chicken broth, cannellini beans, bay leaves and cumin. bring to a boil, then reduce the heat to low, and stir in the couscous. cover, and simmer for 5 minutes. stir in spinach and season with salt and pepper. serve immediately.

Chicken Crunch

Ingredients

Servings: 4
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers

Recipe

preheat oven to 350 degrees f (175 degrees c).
chop chicken into small pieces and place in a 9 x 13 inch baking dish.
mix soup and sour cream and pour over chicken. dot with butter or margarine. crumble crackers finely and put on top of chicken mixture. bake at 350 degrees f (175 degrees c) for 30 minutes.

Judy's Pumpkin Soup

Ingredients

Servings: 6
1/4 cup butter
1 large onion, finely chopped
1 leek, portion only, chopped
4 cups chicken broth
1 (29 ounce) can pumpkin puree
1 teaspoon curry powder
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground ginger
1 teaspoon bay leaf
1 cup half-and-half

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large pot over medium heat. cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. add chicken broth, pumpkin puree, curry powder, salt, pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
reduce heat to low and simmer, stirring occasionally, for 15 minutes. remove from heat to cool. pour broth mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return pureed mixture to pot and bring to a boil.
gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

Bean Soup With Kale

Ingredients

Servings: 8
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried italian herb seasoning
salt and pepper to taste
1 cup chopped parsley

Recipe

in a large pot, heat olive oil. add garlic and onion; saute until soft. add kale and saute, stirring, until wilted. add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. simmer 5 minutes. in a blender or food processor, mix the remaining beans and broth until smooth. stir into soup to thicken. simmer 15 minutes. ladle into bowls; sprinkle with chopped parsley.

Pica De Gallo Inspired Gazpacho (gluten-free)

Ingredients

Servings: 4
10 ripe tomatoes, quartered
1/2 red onion, diced
1 serrano chile pepper, seeded and diced
1/2 cup chopped fresh cilantro, or to taste
2 limes, juiced
3 cloves garlic, peeled
1 teaspoon red wine vinegar, or to taste
salt to taste
1/4 cup extra-virgin olive oil (optional)

Recipe

Preparation Time:

Ready Time:

blend tomatoes, red onion, and serrano chile pepper in a blender until smooth; add cilantro, lime juice, garlic, vinegar, and salt; blend. slowly pour olive oil into mixture while the blender is running. continue blending for 10 more seconds.

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Spinach And Leek Bean Soup

Ingredients

Servings: 8
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large saucepan or soup pot over medium heat. add the leeks and garlic; saute until tender, about 5 minutes. stir in the chicken broth, cannellini beans, bay leaves and cumin. bring to a boil, then reduce the heat to low, and stir in the couscous. cover, and simmer for 5 minutes. stir in spinach and season with salt and pepper. serve immediately.

Grandma's Green Bean Casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Chicken Crunch

Ingredients

Servings: 4
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers

Recipe

preheat oven to 350 degrees f (175 degrees c).
chop chicken into small pieces and place in a 9 x 13 inch baking dish.
mix soup and sour cream and pour over chicken. dot with butter or margarine. crumble crackers finely and put on top of chicken mixture. bake at 350 degrees f (175 degrees c) for 30 minutes.

Spinach And Leek Bean Soup

Ingredients

Servings: 8
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large saucepan or soup pot over medium heat. add the leeks and garlic; saute until tender, about 5 minutes. stir in the chicken broth, cannellini beans, bay leaves and cumin. bring to a boil, then reduce the heat to low, and stir in the couscous. cover, and simmer for 5 minutes. stir in spinach and season with salt and pepper. serve immediately.

Cream Of Broccoli Soup I

Ingredients

Servings: 6
4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. drain, reserving all of the water.
in a food processor or blender, process half the cooked broccoli until fairly smooth. chop remaining broccoli and set aside.
in a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. stir in flour; cook, stirring constantly for about 1 to 2 minutes. add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. reduce heat to medium; simmer, stirring constantly until thickened.
stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. adjust seasonings to taste. serve garnished with grated cheddar cheese.

Cream Of Broccoli Soup I

Ingredients

Servings: 6
4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. drain, reserving all of the water.
in a food processor or blender, process half the cooked broccoli until fairly smooth. chop remaining broccoli and set aside.
in a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. stir in flour; cook, stirring constantly for about 1 to 2 minutes. add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. reduce heat to medium; simmer, stirring constantly until thickened.
stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. adjust seasonings to taste. serve garnished with grated cheddar cheese.

Wednesday, August 26, 2015

Valentine's Salmon

Ingredients

Servings: 4
8 green onions
1 slice bacon, sliced
1 clove garlic
1 leek, and tender green parts only, halved lengthwise and sliced
salt to taste
1/2 teaspoon butter
1 1/2 cups diced yukon gold potatoes
3 cups water, or more as needed
1 pinch cayenne pepper
2 (12 ounce) center-cut salmon fillets
1 teaspoon tarragon dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 tablespoons asian chili paste (sambal), or more to taste (optional)
1 green onion, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add 8 green onions and cook uncovered until slightly softened, about 30 seconds. immediately immerse in ice water for several minutes until cold to stop the cooking process. once the onions are cold, drain well, and set aside.
cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. add potatoes and enough water to cover, about 3 cups. season with salt and cayenne pepper. bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. set aside.
preheat oven to 375 degrees f (190 degrees c). line a baking dish with parchment paper lightly coated with vegetable oil.
prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. cut remaining 2/3 of fillet away from skin. cut this piece in half. cut belly in half horizontally. spread each piece with tarragon mustard and top with a slice salmon belly. season with salt and black pepper. wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
heat potato leek soup and stir in chopped green onion. season with salt and black pepper. serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

Butternut Squash And Apple Cider Soup

Ingredients

Servings: 8
2 tablespoons butter
1 onion, diced
1 butternut squash - peeled, seeded, and cut into large chunks
2 potatoes, peeled and chopped
1 apple, peeled and chopped
1 large carrot, peeled and diced
2 stalks celery, chopped
2 (14 ounce) cans chicken broth
1/2 gallon apple cider
3/4 cup half-and-half cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup sour cream, or as needed
1 pinch ground nutmeg, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. bring mixture to a boil and cover pot. reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.
blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. simmer until heated through, 5 to 10 minutes. spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.

Pumpernickel Spinach Dip I

Ingredients

Servings: 3
1 (8 ounce) container sour cream
1/2 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 (1 ounce) package dry dill dip mix
1/2 bunch spinach, rinsed and chopped
1 (8 ounce) loaf round pumpernickel loaf

Recipe

Preparation Time:

Ready Time:

in a medium bowl, stir together the sour cream, cream cheese, mayonnaise, dill dip mix and spinach.
cut out the center of the pumpernickel loaf, creating a bowl. cut the removed bread into bite-sized pieces. fill the hollowed loaf with the sour cream mixture. serve with the bread pieces.

Spinach And Leek Bean Soup

Ingredients

Servings: 8
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large saucepan or soup pot over medium heat. add the leeks and garlic; saute until tender, about 5 minutes. stir in the chicken broth, cannellini beans, bay leaves and cumin. bring to a boil, then reduce the heat to low, and stir in the couscous. cover, and simmer for 5 minutes. stir in spinach and season with salt and pepper. serve immediately.

Valentine's Salmon

Ingredients

Servings: 4
8 green onions
1 slice bacon, sliced
1 clove garlic
1 leek, and tender green parts only, halved lengthwise and sliced
salt to taste
1/2 teaspoon butter
1 1/2 cups diced yukon gold potatoes
3 cups water, or more as needed
1 pinch cayenne pepper
2 (12 ounce) center-cut salmon fillets
1 teaspoon tarragon dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 tablespoons asian chili paste (sambal), or more to taste (optional)
1 green onion, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add 8 green onions and cook uncovered until slightly softened, about 30 seconds. immediately immerse in ice water for several minutes until cold to stop the cooking process. once the onions are cold, drain well, and set aside.
cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. add potatoes and enough water to cover, about 3 cups. season with salt and cayenne pepper. bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. set aside.
preheat oven to 375 degrees f (190 degrees c). line a baking dish with parchment paper lightly coated with vegetable oil.
prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. cut remaining 2/3 of fillet away from skin. cut this piece in half. cut belly in half horizontally. spread each piece with tarragon mustard and top with a slice salmon belly. season with salt and black pepper. wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
heat potato leek soup and stir in chopped green onion. season with salt and black pepper. serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

Valentine's Salmon

Ingredients

Servings: 4
8 green onions
1 slice bacon, sliced
1 clove garlic
1 leek, and tender green parts only, halved lengthwise and sliced
salt to taste
1/2 teaspoon butter
1 1/2 cups diced yukon gold potatoes
3 cups water, or more as needed
1 pinch cayenne pepper
2 (12 ounce) center-cut salmon fillets
1 teaspoon tarragon dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 tablespoons asian chili paste (sambal), or more to taste (optional)
1 green onion, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add 8 green onions and cook uncovered until slightly softened, about 30 seconds. immediately immerse in ice water for several minutes until cold to stop the cooking process. once the onions are cold, drain well, and set aside.
cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. add potatoes and enough water to cover, about 3 cups. season with salt and cayenne pepper. bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. set aside.
preheat oven to 375 degrees f (190 degrees c). line a baking dish with parchment paper lightly coated with vegetable oil.
prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. cut remaining 2/3 of fillet away from skin. cut this piece in half. cut belly in half horizontally. spread each piece with tarragon mustard and top with a slice salmon belly. season with salt and black pepper. wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
heat potato leek soup and stir in chopped green onion. season with salt and black pepper. serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

Butternut Squash And Apple Cider Soup

Ingredients

Servings: 8
2 tablespoons butter
1 onion, diced
1 butternut squash - peeled, seeded, and cut into large chunks
2 potatoes, peeled and chopped
1 apple, peeled and chopped
1 large carrot, peeled and diced
2 stalks celery, chopped
2 (14 ounce) cans chicken broth
1/2 gallon apple cider
3/4 cup half-and-half cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup sour cream, or as needed
1 pinch ground nutmeg, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. bring mixture to a boil and cover pot. reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.
blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. simmer until heated through, 5 to 10 minutes. spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.

Chicken Crunch

Ingredients

Servings: 4
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers

Recipe

preheat oven to 350 degrees f (175 degrees c).
chop chicken into small pieces and place in a 9 x 13 inch baking dish.
mix soup and sour cream and pour over chicken. dot with butter or margarine. crumble crackers finely and put on top of chicken mixture. bake at 350 degrees f (175 degrees c) for 30 minutes.

Cream Of Broccoli Soup I

Ingredients

Servings: 6
4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup shredded sharp cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. drain, reserving all of the water.
in a food processor or blender, process half the cooked broccoli until fairly smooth. chop remaining broccoli and set aside.
in a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. stir in flour; cook, stirring constantly for about 1 to 2 minutes. add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. reduce heat to medium; simmer, stirring constantly until thickened.
stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. adjust seasonings to taste. serve garnished with grated cheddar cheese.

Valentine's Salmon

Ingredients

Servings: 4
8 green onions
1 slice bacon, sliced
1 clove garlic
1 leek, and tender green parts only, halved lengthwise and sliced
salt to taste
1/2 teaspoon butter
1 1/2 cups diced yukon gold potatoes
3 cups water, or more as needed
1 pinch cayenne pepper
2 (12 ounce) center-cut salmon fillets
1 teaspoon tarragon dijon mustard
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 tablespoons asian chili paste (sambal), or more to taste (optional)
1 green onion, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. add 8 green onions and cook uncovered until slightly softened, about 30 seconds. immediately immerse in ice water for several minutes until cold to stop the cooking process. once the onions are cold, drain well, and set aside.
cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. add potatoes and enough water to cover, about 3 cups. season with salt and cayenne pepper. bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. set aside.
preheat oven to 375 degrees f (190 degrees c). line a baking dish with parchment paper lightly coated with vegetable oil.
prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. cut remaining 2/3 of fillet away from skin. cut this piece in half. cut belly in half horizontally. spread each piece with tarragon mustard and top with a slice salmon belly. season with salt and black pepper. wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
heat potato leek soup and stir in chopped green onion. season with salt and black pepper. serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

Pumpernickel Spinach Dip I

Ingredients

Servings: 3
1 (8 ounce) container sour cream
1/2 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 (1 ounce) package dry dill dip mix
1/2 bunch spinach, rinsed and chopped
1 (8 ounce) loaf round pumpernickel loaf

Recipe

Preparation Time:

Ready Time:

in a medium bowl, stir together the sour cream, cream cheese, mayonnaise, dill dip mix and spinach.
cut out the center of the pumpernickel loaf, creating a bowl. cut the removed bread into bite-sized pieces. fill the hollowed loaf with the sour cream mixture. serve with the bread pieces.

Grandma's Green Bean Casserole

Ingredients

Servings: 10
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans french style green beans, drained
2 cups shredded cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
melt 2 tablespoons butter in a large skillet over medium heat. stir in flour until smooth, and cook for one minute. stir in the salt, sugar, onion, and sour cream. add green beans, and stir to coat.
transfer the mixture to a 2 1/2 quart casserole dish. spread shredded cheese over the top. in a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Bean Soup With Kale

Ingredients

Servings: 8
1 tablespoon olive oil or canola oil
8 large garlic cloves, crushed or minced
1 medium yellow onion, chopped
4 cups chopped raw kale
4 cups low-fat, low-sodium chicken or vegetable broth
2 (15 ounce) cans beans, such as cannellini or navy, undrained
4 plum tomatoes, chopped
2 teaspoons dried italian herb seasoning
salt and pepper to taste
1 cup chopped parsley

Recipe

in a large pot, heat olive oil. add garlic and onion; saute until soft. add kale and saute, stirring, until wilted. add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. simmer 5 minutes. in a blender or food processor, mix the remaining beans and broth until smooth. stir into soup to thicken. simmer 15 minutes. ladle into bowls; sprinkle with chopped parsley.

Tuesday, August 25, 2015

Slow Cooker Turkey Breast

Ingredients

Servings: 12
1 (6 pound) bone-in turkey breast
1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.