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Tillamook Beer Cheese
Soup
This creamy, vegetarian soup cooks
up quick and easy, boasting a thick, luscious texture
and an irresistible mingling of flavors. Served with a
crusty bread, it’s the perfect comfort
food.
4 tbsp. Tillamook®
Butter
4 tbsp.
flour
3 cups
milk
3/4 cup
dark beer
1
tbsp. garlic, minced
salt and pepper to
taste
1 tsp.
crushed red chilies, choppped
2 cups Tillamook® Special Reserve Extra Sharp
Cheddar Cheese, shredded
Directions:
Heat butter in sauté pan. Add
flour and cook on low heat. Stir mixture until it
starts to bubble. Do not allow to brown.
Pull off fire and set aside.
Heat milk in
sauce pan until it is just ready to boil. Add
garlic, salt and pepper and crushed red chilies.
Stir mixture until just before boiling.
Add half of
flour/butter mixture (Roux) and stir with wire whisk
until at a low simmer. Additional Roux may be
added to thicken. Stir constantly to avoid
burning.
Turn down heat
and add extra sharp cheddar cheese and beer. Stir
to allow cheese to melt. Texture should be smooth
to the touch. May be reheated on low temp.
(Do not boil.) |
|
Cream of Tomato
Soup 
2 Tbs. olive oil
1 Tbs.
butter
1 Cup onions, chopped
2 garlic
cloves, minced
3 Tbs. all-purpose flour
1 Can (28
oz.) whole tomatoes in juice
2 Tbs. tomato paste
2
Cups rich chicken stock
½ Tsp. salt
¼ Tsp. black
pepper
¼ Cup fresh basil, chopped
½ Cup heavy
cream
Directions:
Heat
the olive oil and butter in a heavy-bottomed soup pot
over medium heat. Add the onions and sauté for 4
minutes. Add the garlic and continue to cook for 2 more
minutes. Add the flour, mix well, and cook for 3
minutes. Add the canned tomatoes, tomato paste, chicken
stock, salt and pepper, and the basil and continue to
cook, at a simmer, for 20 minutes, stirring
often.
Remove from the heat and puree the soup
in the work bowl of a food processor fitted with the
metal blade. Strain the soup through a wire mesh
strainer, using a wooden spoon to work the pulp
through.
Wash out the soup pot, place the
strained soup in the pot and return to the stove, over a
low flame. Add the heavy cream and bring to a bare
simmer. Adjust the seasoning (don’t be shy with the
black pepper) and serve piping
hot. |
| Tomato Panzanella
Soup
 Recipe from: Ajax Tavern
- Aspen, CO
8 oz. ripe diced
Tomatoes
1/4 chopped yellow Onion
1 small chopped
Carrot
1 stalk of chopped Celery
1 clove chopped
Garlic
1 1/2 cup canned Tomato puree
1/2 Tbsp.
fresh chopped Oregano
1 hand-full fresh chopped
Basil
1/2 stick unsalted Butter
1 pinch Chili
flakes
1/4 cup extra virgin olive oil
Kosher salt
and black pepper
1 pint small cherry tomatoes
1
hand-full fresh chopped basil
Kosher salt and pepper
Directions:
In a large stock
pot, heat 1/4 cup of olive oil until it is smoking. Then
add the onions, carrots and celery and sauté them until
they are translucent.
Next add the chopped
garlic and sauté for a minute or two. Add the diced
tomatoes and the puree as well as one cup of water. Let
the soup simmer on low heat for one hour.
Then add the basil,
oregano, chili flakes and butter. Season to taste with
salt and pepper.
Use a blender to puree the
soup until it is completely smooth. Return to the stock
pot and reserve on low heat until service.
Cut the cherry tomatoes in
half and season with salt and pepper. Coat the cherry
tomatoes with chopped basil and set aside until service.
Assembly Instructions:
Soup should be
served in a warm bowl topped with croutons and the
cherry tomatoes mixture. Basil infused olive oil or
extra virgin olive oil can be drizzled around the bowl
as a garnish.
|
|
Never
eat more than you can lift. ~ Miss
Piggy |
Creamy Broccoli Soup
5 cups broccoli
flowerets
1 1/2 tbsp. olive or vegetable
oil
1
cup chopped yellow onion
1 clove garlic, minced
3
14 1/2-ounce cans vegetable broth
1/4 cup
raw long-grain rice
1/2 tsp. ground nutmeg
1/8 tsp
pepper
Grated Parmesan cheese, bell pepper strips,
fresh oregano sprigs (optional)
Directions:
Blanch 1 cup
broccoli for 3 minutes; drain and reserve.
Heat olive oil in saucepan; saute onion and
garlic over medium heat until tender.
Stir
in remaining broccoli, broth, rice, sale, nutmeg and
pepper. Bring to boil, reduce heat and simmer,
partially covered, 20 minutes.
Puree in
food processor or blender. Garnish
with reserved broccoli, Parmesan, bell pepper and
oregan.
Makes 8
servings |
|
Additional recipe using Magic Mineral Broth:
Tuscan
Bean Soup with Kale and Magic Mineral
Broth
White Italian kidney beans
make a delicious, hearty base for a soup. Add a dollop
of pesto and some freshly grated Parmesan and I
personally guarantee that everyone at the table will
melt before your eyes 
Beans (2 cups presoaked cannellini or great Northern
white beans)
2 sprigs fresh rosemary, or
1/4
teaspoon dried rosemary
1/8 teaspoon dried sage, or
1/4 teaspoon fresh sage
2 sprigs fresh thyme, or
1/4 teaspoon dried thyme
4 cloves garlic, smashed
Soup
2 tablespoons extra virgin olive oil
13/4
cups finely chopped yellow onion
1/4 teaspoon sea
salt
11/2 cups peeled and diced carrots
11/2 cups
peeled and diced celery
1 tablespoon diced
shallot
2 tablespoons finely chopped garlic
1/4
teaspoon fresh thyme, or
1/8 teaspoon dried
thyme
1/8 teaspoon fresh sage, or a pinch of dried
sage
1/8 teaspoon fresh oregano, or a pinch of dried
oregano
8 cups Magic Mineral Broth
2 tablespoons
fresh lemon juice
1 bunch of dino kale or Swiss
chard, stemmed and chopped into small bite-size pieces
A dollop of pesto and a sprinkle of organic Parmesan
cheese, for serving
Directions:
Cook the beans
following the method on page 164, adding a sachet of
rosemary, sage, thyme, and garlic to the cooking liquid.
In an 8-quart pot, heat the olive oil over
medium-high heat. Add the onions and a pinch of salt.
Sauté until golden. Add the carrots, celery, shallot,
and 1/4 teaspoon salt. Sauté for 3 minutes more. Add the
garlic, thyme, sage and oregano and sauté 2 minutes
more.
Deglaze the pot with 1/4 cup of the broth. Allow the
liquid to evaporate. Add 6 cups more broth, and the
beans, and simmer for 20 minutes. Add more broth if
necessary to achieve the desired consistency. Add the
greens and a pinch of salt and simmer until the greens
have wilted. Think FASS: You may need to add a squeeze
of lemon juice or a final pinch of salt. Serve in soup
bowls with a dollop of pesto and a sprinkle of Parmesan
cheese.
Serves 6
Per Serving: 410 Calories, 10 grams Total Fat ( 1 G
sat, 7 G mono); 59 grams Carbohydrates, 18 grams
Protein, 15 grams Fiber, 449 mg. Sodium
Inner Cook Notes:
To save time use canned organic
cannellini beans. Remember to give them a rinse and a
squeeze of lemon and a pinch of salt to freshen them up.
For a seasonal twist, add diced delicata squash to the
carrot, and celery. |
|
Magic Mineral
Broth
By Rebecca
Katz
Stay healthy this
cold season with this super easy recipe for a magic
mineral broth.
 This broth alone can keep people going,
especially when they don't particularly want to eat.
It's not just a regular vegetable stock. This pot of yum
is high in potassium and numerous trace minerals that
are often depleted by cancer therapy. Sipping this
nutrient-rich stock is like giving your body an internal
spa treatment. Drink it like a tea, or use it as a base
for all your favorite soups and rice dishes. Don't be
daunted by the ingredient list. Simply chop the
ingredients in chunks and throw them in the pot, roots,
skins, and all.
Watch the video
6 unpeeled carrots with half the
green tops, cut into thirds
2 unpeeled medium yellow
onions, cut into chunks
1 leek, both white and green
parts, cut into thirds
1 bunch celery, including the
heart, cut into thirds
4 unpeeled cloves garlic,
halved
½ bunch fresh flat-leaf parsley
4 medium
red potatoes with skins on, quartered
2 Japanese or
Hannah's yams or sweet potatoes with skins on,
quartered
1 Garnet yam with skin on, quartered
1
tablespoon sea salt
1 (6 by 1-inch) strip of
kombu*
2 bay leaves
12 black peppercorns
4
whole allspice or juniper berries
Directions:
In
a 12-quart or larger stockpot, combine all the
ingredients. Fill the pot to 2 inches below the rim with
water, cover, and bring to a boil.
Remove the lid, decrease the heat to
low, and simmer a minimum of 2 hours. As the stock
simmers some of the water will evaporate; add more if
the vegetables begin to peek out. Simmer until the full
richness of the vegetables can be tasted.
Strain the stock using a large
coarse-mesh strainer (remember to use a heat-resistant
container underneath). Bring to room temperature before
refrigerating or freezing.
** Makes 6 to 7 quarts. Magic
Mineral Broth can be frozen up to 6 months in a variety
of airtight container sizes for every use.
Per Serving: 29 Calories, 0 grams
Total Fat (0 G sat 0 G mono); 6 grams Carbohydrates, 0
grams Protein, 0 grams Fiber, 166 mg Sodium
*Note on Kombu:
Kombu is a long, dark brown to black seaweed
that is dried and folded into sheets. It keeps
indefinitely when stored in a cool, dry place, and
contains a full range of trace minerals often deficient
in people with compromised immune systems. Kombu is high
in potassium, iodine, calcium, and vitamins A and C. You
can find it at Whole Foods, Asian Grocery Stores and
online at www.seaveg.com or www.loveseaweed.com. For a more
in depth view of how to make the magic mineral broth,
check out Rebecca on the new, My Food My Health Website
www.myfoodmyhealth.com.
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|
Butternut
Squash and Pear Soup
From the Oakville
Grocery in Napa valley
 3 each mediumsize Bosc Pears (about 2 lbs.)
cored and sliced 1"
1 each Butternut Squash (about 2
1/2-3 lbs.) cut in half and seeded
1 Tlbs fresh Ginger,
peeled and minced
1 each Yellow Onion (about 3/4
lbs.) diced 1/4"
3
oz. Butter, cubed
2
qt. Chicken Stock (low sodium if canned)
3/4 cup Heavy Cream
3 Tbs Chives, sliced
1/4"
1 tsp Kosher
Salt
1/2 tsp fresh
Ground Pepper
Directions:
Roast
the Butternut Squash, cut side down, in a 325
degree oven for approximately 45 minutes or until
the thickest part can be easily pierced with a fork. Set
aside to cool for 15 minutes then scoop the meat of the
squash from the skin, you should have approximately 3
cups.
Melt the butter
over medium heat then saute the onions until
translucent. Add the Pears and Ginger then cook for
approximately 10-15 minutes until the pears are
tender.
Add the Squash and
Chicken Stock, mix well, and simmer over a low medium
heat for approximately 20-30 minutes. At this point the
pears should start breaking into smaller pieces.
Remove from the
heat and stir in the Heavy Cream. Puree the soup (in a
blender or food processor) in small batches and strain
through a mesh strainer. Discard the pulp.
Add the Chives,
Salt and Pepper. Check and adjust the seasoning to your
taste.
|
|
Fresh Peach Fruit Salad
 You can make a great tossed fruit salad with
peaches. Favorite combinations include peaches and
bananas, peaches and blueberries, and peaches and
strawberries. Walnuts or coconut is a nice addition.
1 tart apple, diced
1
ripe orange, peeled and cut into chunks
1/2 cup
grapes, sliced in half
1 large peach, chopped
1
banana, sliced
1 tablespoon lemon juice
3/4 cup
yogurt*
1 tablespoon honey
1/4 teaspoon
cinnamon
1/8 teaspoon nutmeg
In a medium bowl,
toss the fruit with the lemon juice.
In a small bowl, mix the
yogurt with the honey, cinnamon, and nutmeg. Stir the
dressing into the fruit.
* Whipped cream or mayonnaise
Recipe from Prepared
Pantry |
|
All things being equal,
those who know how to eat look ten years younger
than
those who are ignorant of that science. ~ Jean-Anthelme
Brillat-Savarin |
|
Borschtz
Vegetable or olive
oil
1 carrot, chopped fine
1 onion, chopped
fine
2 medium beets, small dice
1/2 green pepper,
seeded and diced
5 cups beef broth
1 tablespoon
tomato paste
1/4 head of cabbage
3 potatoes,
peeled, 1/2 inch dice
1 teaspoon lemon juice
salt
and pepper to taste
sugar to taste
1/2 tablespoon
fresh parsley
2 cloves garlic, chopped
sour cream
as garnish, optional
Directions:
Pour a little vegetable
oil into a skillet and add the carrots and onions. Cook
until softened, and set aside.
Put the chopped
beets and green pepper into a small saucepan and add 1/2
cup of broth and the tomato paste. Cover the pot and
simmer for about 30 minutes, until the beets are
tender.
While the beets and peppers are cooking,
pour the remaining broth into a large saucepan and heat
it almost to boiling. Chop the cabbage and add it to the
broth.
Add the potatoes to the broth and simmer
for another 20 minutes.
Add cooked onions and
carrots and tender beets to broth. Add lemon
juice, salt, pepper, sugar, parsley and garlic
cloves.
Simmer 10 more minutes and check for
seasoning. Serve hot with a dollop of sour cream in each
bowl, if desired.
Makes 10
servings
|
|
Butternut
Squash Soup with Sage
Golden squash simmers with sweet
apple and onion in chicken broth for a silky-smooth soup
perfect for a casual dinner, or for a festive dinner's
first course.
1 tbsp. vegetable oil
2 1/2
lb. butternut squash, peeled and seeded and cut into 1"
cubes
2 medium Granny Smith apples, cored and
sliced
1 large onion, chopped
1 tbsp. sugar
1
tsp. ground coriander
1/4 tsp. cayenne pepper
3
cups Swanson® Chicken Broth (regular, Natural Goodness™
or Certified Organic)
1 tbsp. butter OR margarine
12 fresh sage leaves
Directions:
Heat oil
in saucepot over medium heat. Add squash, apples and
onion and cook until almost tender. Stir in sugar,
coriander and red pepper. Cook and stir 2
min. Add broth.
Heat to a boil. Cook over low heat 10 min. or until
squash is tender.
Place cooked squash mixture in
food processor, using a slotted spoon. Cover and blend
until smooth, adding enough cooking liquid to make soup
of desired consistency. Heat butter in small skillet. Add sage and
cook until crisp. Remove and drain on paper towels.
Reserve butter in skillet. Divide soup among 4 bowls.
Drizzle each with sage butter and garnish with fried
sage leaves.
Serves: 4 |
|
Corn
Chowder - Mimi's Cafe
4 tablespoons
butter or margarine 3 cups frozen corn,
thawed
6 tablespoons onion, chopped 2
tablespoons sugar
3/4 cup celery, large
dice 2 teaspoons salt
2 1/2 cups hot
water 1 pinch white pepper
2 cups
raw potato, peeled and cut in 1/2" cubes 3
tablespoons flour
1 quart Half &
Half
Directions:
In
a medium heat, melt butter, then simmer onion and celery
for 5 minutes until soft, but not brown.
Add water, potatoes, corn
and seasonings. Cover and simmer for 30 minutes or until
potatoes are barely tender.
Whisk the flour into 1 cup
of the Half & Half, and stir into the soup. Add the
remaining 3 cups of Half & Half. Simmer for about 15
minutes until the soup has thickened to a creamy
consistency.
Correct the seasoning with
additional salt and pepper if needed. In order to
correct the consistency or the soup you may add a little
milk to make it thinner. To make the soup thicker,
simmer another 5-10 minutes.
|
Chicken Soup &
Dumplings
Homemade chicken soup and dumplings --
what could taste more like hom
1 cup all-purpose flour
1 1/2 teaspoons
baking powder
1/4 teaspoon salt
2
tablespoons cold LAND O LAKES® Butter
1/2 cup
milk
3 tablespoons chopped fresh parsley
Place water, chicken wings, 1/2
cup onion, 1 teaspoon salt, 1/2 teaspoon
pepper and bay leaf in 6-quart saucepan. Cover; cook
over high heat until mixture comes to a full boil (10 to
15 minutes). Reduce heat to low. Cover; cook
until chicken is tender and comes off the bone (1 to 1
1/2 hours).
Remove chicken from broth. Cool
chicken slightly; remove from bones. Discard bones and
skin. Strain broth.
Return chicken and broth to
saucepan. Add remaining onions, pepper and all remaining
soup ingredients. Cook over high heat until mixture
comes to a boil (10 to 15 minutes). Reduce heat to
low. Cook until heated through (5 to 10
minutes).
Meanwhile, stir together flour, baking
powder and 1/4 teaspoon salt in small bowl; cut in
butter until mixture resembles coarse crumbs. Stir in
milk and parsley. Drop mixture by rounded teaspoonfuls
onto hot soup. Cover; cook 10 minutes. Uncover; continue
cooking 10 minutes.
Yield: 6 (1-cup)
servings
Nutrition Facts (1 serving
) Calories: 490,
Fat: 29 g, Cholesterol: 130 mg,
Sodium: 870 mg, Carbohydrates:
25 g, Dietary Fiber: 3 g,
Protein: 32 g
Source: http://www.landolakes.com
|
|
Chinese Chicken
Corn Soup
3 cup chicken broth
1 - 8
1/4 oz can creamed corn
1 cup chicken; diced,
cooked, skinned
1 tablespoon cornstarch
2
tablespoon cold water
2 egg; whites
2 tablespoon
parsley; finely, minced, fresh
Directions:
Combine chicken
broth, corn, and chicken pieces in a large saucepan.
Bring mixture to a boil over medium heat, stirring
occasionally. Blend cornstarch with cold water and add
to soup. Continue cooking, uncoverd, for 3 minutes. Beat
egg whites untill foamy; stir into soup. Reduce heat to
a simmer and cook until foamy. Ladle soup into
individual bowls and garish with parsley. Serve hot.
|
Cream of Asparagus
Soup
2 tablespoons butter
2
tablespoons flour
1/2 teaspoon salt
1/8 teaspoon
pepper
2 cups milk (or 1 cup heavy cream and 1
cup milk)
1 pound fresh asparagus
salt and
pepper to taste
Directions:
Make the white sauce: Melt butter
in a saucepan over low heat. Blend in flour, salt and
pepper. Stir until smooth. Add milk and cook, stirring
constantly, until mixture thickens and begins to bubble.
Set aside.
Wash asparagus and cut in
1/2-inch pieces. Cook asparagus in a small amount of
boiling water until tender, about 5 minutes. Drain,
reserving the cooking liquid. Set aside a few of the
asparagus tips or pieces for garnish, if
desired.
Mash or blend remaining
asparagus; set aside. Add enough boiling water to
cooking liquid to make 1 cup, add white sauce and
puréed asparagus. Heat thoroughly, season to
taste with salt and pepper. Add whole asparagus pieces
and serve.
Makes 4 to 6
servings
|
Cream
of Pumpkin Soup with Cranberry
Drizzle
3 1/2 cups
Swanson® Vegetable Broth (regular or Certified
Organic)
1 tbsp. olive oil
1 tbsp. packed brown
sugar
1 cup whole cranberry sauce
2 tbsp. butter
OR margarine
1 large onion, chopped (about 1
cup)
1/4 tsp. ground cinnamon
1/8 tsp. ground
ginger
Freshly ground black pepper
1 pumpkin or
calabaza squash (about 2 1/2 lb.), peeled, seeded and
cut into 1" pieces (5 to 6 cups)
2 tbsp. light cream
(optional) OR heavy cream (optional)
Directions:
MIX 1/4 cup broth, oil, brown sugar and cranberry
sauce in small bowl. Set aside.
HEAT butter in
medium saucepan over medium heat. Add onion and cook
until tender.
ADD remaining
broth, cinnamon, ginger, black pepper to taste and
pumpkin. Heat to a boil. Cover and cook over low heat 10
min. or until pumpkin is tender.
PLACE half of
the pumpkin mixture in blender or food processor. Cover
and blend until smooth. Repeat with remaining pumpkin
mixture. Return puréed mixture to saucepan. Add cream,
if desired and heat through. Divide soup among 8 bowls.
Top each with a spoonful of cranberry sauce
mixture.
Serves:
4-6 |
|
Creamy Irish Potato
Soup
2 tbsp. butter OR margarine
4 green onions, sliced
1 stalk celery,
sliced
1 3/4 cups Swanson® Chicken Broth (regular,
Natural Goodness™ or Certified Organic)
1/8
tsp. ground black pepper
3 medium potatoes, peeled
and sliced 1/4" thick (about 1 lb.)
1 1/2 cups milk
Directions:
Heat butter in saucepan. Add onions and
celery and cook until tender.
Add broth, black
pepper and potatoes. Heat to a boil. Cover and cook over
low heat 15 min. or until potatoes are
tender.
Place half the broth
mixture and half the milk in blender or food processor.
Cover and blend until smooth. Repeat with remaining
broth mixture and remaining milk. Return to saucepan.
Heat through.
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|
Crockpot Lentil
Soup With Ham 
This lentil soup recipe is
made with ham and garlic, cooked in the
crockpot.
2 cups lentils
1 to 1 1/2 cups diced
ham
1 cup chopped onion
1 bay leaf
2 ribs
celery, chopped
1/2 cup diced carrots
1 clove
garlic, minced
seasoned salt and pepper, to
taste
Directions:
Combine
all ingredients with 2 quarts water in the slow cooker.
Cook on low, covered, 8 to 10 hours. Taste and adjust
seasonings and serve.
|
Crockpot Potato
Soup
8
cups peeled, diced potatoes
1 small onion
chopped
6 ounces bacon, cooked, drained,
crumbled
3 ounces regular cream cheese
5 ounces
fat-free cream cheese
3 cans fat-free chicken
broth
1 can 98% fat free cream of chicken soup
1/4
teaspoon black pepper
Directions:
In
4-quart crockpot, combine potatoes, onion, and bacon. In
large mixing bowl, cream together cream cheeses. Stir in
broth, cream of chicken soup, and pepper. Add soup
mixture to crockpot; stir to blend. Cover; cook on low
heat for 10 hours. If you like, mash the potatoes
slightly for thicker soup.
Nutrition Information for Crockpot Potato
Soup: (Nutrients per serving) Calories 261, Sodium
1001 mg, Total Fat 8g
(30%), Carbohydrate 32 g, Cholesterol
22 mg, Protein 13.5 g
|
|
French
Market Onion Soup - Mimi's Cafe
2 tablespoons
butter
2 quarts homemade beef stock or 4 cans (14 oz)
beef broth & 1 can beef consommé (undiluted)
2
lb yellow onions, halved and sliced 1/2"
wide
1/4 cup freshly ground Romano
cheese
salt &
freshly ground black pepper, to
taste
Directions:
Melt
the butter in a heavy-bottomed pot and sauté the onions
over medium-low heat until they soften and turn golden
brown (keep stirring and adjust the heat so they don't
burn). Add beef stock and simmer 10 minutes.
Whisk grated cheese into the soup and season with
salt and pepper to taste.
To serve French
Market Onion Soup "Au Gratin," pour into ovenproof soup
crocks. Top with toasted, sliced French bread and sliced
or grated cheese (Gruyere, Mozzarella, Swiss or
Parmesan, or any combination thereof). Broil until the
cheese melts. Carefully remove from the oven.
Serves
6-8
|
|
Hamburger
Soup
3 tablespoons butter
1
medium onion, chopped
2 pounds ground beef
4
celery tops
1 (28-ounce) can tomatoes
3
(14.5-ounce) cans beef consommé, plus 2 cans water
1/2 teaspoon thyme
4 carrots, diced
1 bay
leaf
10 peppercorns
1/2 cup barley
1
(15-ounce) can black beans, drained (optional)
Directions:
Melt butter in a
large soup kettle. Sauté onion. Add beef and cook until
slightly browned. Add all remaining ingredients, except barley and
beans. Bring to a boil. Add barley and cook over medium
heat, stirring occasionally for about one hour. Add
beans, if using, and heat through. Remove celery tops before serving.
Serves 8 to 10
|
|
Hearty Beef Vegetable
Soup
3 Tbsp. vegetable oil
1-1/2 cups
chopped onions
1-1/2 cups chopped carrots
1-1/2
cups chopped celery
2 cups cubed unpeeled
potatoes
5 cans (14-1/2 oz. each) low sodium beef
broth (about 2 quarts)
1 pkg. (15 oz.) marinara
sauce
dash of dried thyme leaves
dash each of salt
and ground black
pepper
Directions:
Heat
oil in large stock pot. Add onions, carrots and celery;
cook 5 minutes or until tender-crisp, stirring
occasionally.
Add remaining ingredients;
stir. Simmer 30 to 40 minutes or until potatoes are
tender, stirring occasionally.
|
Hearty Lasagna
Soup 
1 lb. ground beef
1/4 tsp. garlic powder
2 cans (14 oz. each) Swanson® Seasoned Beef Broth
with Onion
1 can (14 1/2 oz.) diced tomatoes
1/4
tsp. dried Italian seasoning
1 1/2 cups uncooked
mafalda or corkscrew pasta
1/4 cup grated Parmesan
cheese
Directions:
Cook beef with garlic in skillet until browned.
Pour off fat.
Add broth, tomatoes and
Italian seasoning. Heat to a boil.
Stir in pasta. Cook over
medium heat 10 min. or until pasta is done. Stir in
cheese. Serve with additional cheese if
desired.
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|
Italian
Wedding Soup
By Andy LoRusso, The Singing
Chef
Yield: 8
Servings
MEATBALLS
1-small onion, grated
1/3 cups chopped
fresh Italian flat leaf parsley
1 large egg
2 tsp
minced garlic
1 tsp salt
1 slice fresh white
bread, crust trimmed, bread torn into small pieces.
½
cup fresh grated Parmesan-Reggiano cheese
8 ounces
ground beef
8 ounces ground pork
Freshly ground
black pepper
SOUP
12 cups low-sodium
chicken broth, (my preference is to use 3-32 Fl. OZ
Organic Chicken Broth fresh or in cartons)
1
pound curly endive, coarsely chopped, (1 pound of
escarole would be a good substitution)
1 pd box of Orzo
pasta
2 large eggs
4 tablespoons freshly
grated Parmesan cheese, plus extra for
garnish
Kosher Salt and Fresh
ground black pepper
Directions:
To make the meatballs,
stir the first 6 ingredients in a large bowl and blend.
Stir in the cheese, beef and pork.
Using 1 ½ teaspoons
for each, shape the meatballs into 1-inch diameter
.Place on baking sheet.
For the
soup, bring the chicken broth to a boil in a
large pot over medium-high heat.
Add the
meatballs and curly endive or escarole, and simmer until
the meatballs are cooked through and the curly endive is
tender, about 8 minutes.
Whisk the eggs and
cheese in a medium bowl to blend. Stir the soup in a
circular motion. Gradually drizzle the egg mixture into
the moving broth, stirring gently with a fork to form
thin strands of egg, about 1 minute. Season the soup
with salt and pepper.
Make Orzo pasta in
separate pot al-dente. Add some to each bowl. After soup
is cooked, ladle into bowls, stir and serve. Sprinkle
some more parmesan cheese over the top.
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New England Clam
Chowder
½ pound bacon,
diced
2 medium onions, diced
3 stalks
celerys, diced
3 tablespoons all-purpose flour
2 ½
cups fresh or bottled clam juice
½ cup plus 2
tablespoons evaporated milk
1 ½ cups heavy cream
2
pounds Yukon Gold potatoes, peeled and cut into 1/2 inch
dices
1 tablespoon chopped fresh thyme (stems
removed)
1 bay leaf
Pinch cayenne pepper
½
teaspoon Worcestershire sauce
½ teaspoon Old Bay
seasoning
40 Littleneck clams, shucked and chopped
(or 25 oysters) or two cans clams, chopped.
Salt,
freshly ground pepper to taste
Directions:
Heat a large pot over
medium-high heat, add bacon and cook until slightly
browned, Lower the heat to medium. Add onions and celery
to the pot and cook in the bacon fat until soft and
translucent.
Whisk in the flour, and
cook for a few minutes, stirring, to eliminate any raw
flour taste. Add the clam juice, evaporated milk, and
cream and bring to a simmer. Add the raw potatoes. When
the potatoes are almost cooked (after 5 to 10 minutes),
add the thyme, bay leaf, cayenne pepper, Worcestershire
sauce, Old Bay seasoning, and clams. Simmer until clams
are cooked (about 2 minutes). Season with salt and pepper to
taste, and serve.
Yield: 8
servings
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Quick Vegetable
Soup
Satisfying soup made in minutes using just a
pasta/vegetable blend, diced tomatoes and canned
broth
1 package
(16 ounces) frozen pasta and vegetable blend in
garlic sauce
1 can (14.5 ounce) Hunt's®
Diced Tomatoes in Juice, undrained
2 cans
(14.5 ounce each) Butterball® Chicken Broth
Directions:
Combine pasta and
vegetable blend, tomatoes with their liquid and the
broth in medium saucepan.
Bring to
a boil over high heat, stirring occasionally. Reduce
heat to low; simmer until heated through, stirring
occasionally.
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Sensational
Chicken Noodle Soup
4 cups Swanson® Chicken Broth
(regular, Natural Goodness™ or Certified
Organic)
Generous dash ground black pepper
1
medium carrot, sliced (about 1/2 cup)
1 stalk celery,
sliced (about 1/2 cup)
1/2 cup uncooked medium egg
noodles
1 cup cubed cooked chicken OR turkey
Directions:
Mix broth, black pepper, carrot and celery in
saucepan. Heat to a boil.
Stir in noodles
and chicken. Cook over medium heat 10 min. or until
noodles are done.
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Slow Cooked Navy
Bean Soup
 1 (16-oz.) pkg. dried Navy
or Great Northern beans
1 smoked ham hock
1
(15.25-oz.) can whole-kernel white corn, undrained
28 oz. low-sodium canned chicken broth
1/2 tsp.
salt
1/2 tsp. chili powder
1/2 tsp. ground black
pepper
1 lg. onion, chopped
3 ribs celery,
chopped
3 carrots, finely diced
1 T. minced
fresh garlic
1 (14.5-oz.) can diced tomatoes,
undrained
1 (10-oz.) can diced tomatoes and green
chilies, undrained
3 c. cubed lean ham
6 thinly
sliced green onions, white & green portions
Directions:
Soak beans
overnight in enough cold water to cover. Drain soaking
liquid from beans and place in crock pot with ham hock.
Add corn, chicken broth, salt, chili powder, black
pepper, and additional water or broth, if needed, to
slightly cover.
Cover crock pot and cook on HIGH for
4 hours. Add onion, celery, carrots, garlic, canned
tomatoes and canned tomatoes and green chilies; mix
well. Turn slow cooker to the LOW setting and cook for 4
additional hours. Remove lid
from slow cooker and
mash some of the beans against the side of the liner to
thicken the soup slightly; stir in ham cubes and sliced
green onions. Adjust seasoning to taste. Cover and
continue to cook on LOW for 45 minutes. Serve hot soup
with corn muffins or over cooked white
rice. Leftover soup freezes
beautifully.
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Slow Cooker
Split Pea Soup Recipe
1 (16 oz.) pkg.
dried green split peas, rinsed
1 meaty hambone, 2 ham
hocks, or 2 cups diced ham
3 carrots, peeled and
sliced
1/2 cup chopped onion
2 ribs of celery plus
leaves, chopped
1 or 2 cloves of garlic, minced
1
bay leaf
1/4 cup fresh parsley, chopped, or 2
teaspoons dried parsley flakes
1 tbsp. seasoned salt
(or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot
water
Directions:
Layer ingredients
in slow cooker in the order given; pour in water. Do not
stir ingredients.
Cover and cook
on HIGH 4 to 5 hours or on low 8 to 10 hours until peas
are very soft and ham falls off bone.
Remove bones
and bay leaf. Mash peas to thicken more, if desired.
Serve garnished with croutons. Freezes well.
Serves
8.
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Slow
Cooker Vegetable Beef
Barley Soup 
1 1/2 lbs
beef stew meat
1 small bell pepper,
chopped (1/2 cup)
3/4 cup 1-inch pieces
green beans
3/4 cup chopped onions
2/3 cup uncooked barley
2/3
cup fresh whole kernel corn
1 1/2 cups
water
1 teaspoon salt
1
teaspoon chopped fresh thyme leaves or 1/2 teaspoon
dried thyme leaves
1/4 teaspoon
pepper
2 (14 1/2 ounce) cans beef
broth
2 (14 1/2 ounce) cans diced
tomatoes with garlic, , undrained
1 (8
ounce) can tomato sauce
Directions:
Mix all
ingredients in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat
setting 8 to 9 hours (or high heat setting 4 to 5 hours)
or until vegetables and barley are tender.
Note: If you can't find
the canned diced tomatoes with garlic, use 2 cans diced
tomatoes and add 1/2 teaspoon garlic powder.
You may also 3/4 cup
frozen cut green beans and 2/3 cup frozen whole kernel
corn.
Rinse the frozen
vegetables under cold running water to separate and
partially thaw them before adding to the soup.
Serves 8 to 10
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Tuscan
Pumpkin, White Bean and Turkey
Soup
2
tablespoons olive oil
1 large onion,
chopped (about 1 cup) 1 cup chopped celery
2 cloves garlic, minced
1/2
teaspoon dried basil leaves
1/2
teaspoon salt
1/4 teaspoon ground
black pepper
2 cans (14.5 oz
each) Chicken Broth
1 can (15
ounces) pumpkin
1 can (15 ounces)
cannellini beans, drained, rinsed
2 cups
chopped leftover cooked Turkey
grated Parmesan
cheese
Directions:
Heat oil
in large saucepan over medium heat. Add onions, celery
and garlic; cook and stir 8 minutes, or until vegetables
are crisp-tender.
Stir in basil,
salt and pepper; cook 1 minute, stirring occasionally.
Add broth, pumpkin,
beans and turkey; mix well. Bring to a boil over
medium-high heat, stirring occasionally.
Reduce heat to
low; simmer 20 minutes, stirring occasionally.
Ladle soup into
serving bowls. Sprinkle with cheese, if desired.
Serves: 4
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 California Waldorf
Salad
Created by Oscar Tschirky for
the Waldorf Hotel, California raisins and fresh herbs
give this salad a modern twist.
Dressing:
1 cup
mayonnaise
1/4 cup sour cream
1 teaspoon lemon
juice
2 teaspoons granulated sugar
1/4 cup chopped
Italian parsley
1 tablespoon chopped basil
1
teaspoon chopped dill
Salad:
4
large ribs celery
1 large Granny Smith apple
1 cup
toasted walnuts
1/3 cup California
raisins
Kosher or sea
salt and freshly ground pepper
4 large radicchio or
butter lettuce leaves
Directions:
Dressing:
In
a mixing bowl, whisk together the mayonnaise, sour
cream, lemon juice and sugar. Stir in the chopped
herbs.
Salad:
Using a vegetable
peeler, peel away the stringy outer layer of the celery.
Cut the celery diagonally into thin slices (you'll need
about 2 cups). Place in a mixing bowl.
Cut the
apple in half from top to bottom. Remove the core. Cut
into 1/8-inch slices. Cut into matchsticks. Toss in the
bowl with the celery, walnuts and raisins. Add desired
amount of dressing and toss to coat ingredients well.
Season to taste with salt and pepper. Refrigerate for at
least 1 hour before serving.
Place a large
radicchio or butter lettuce leaf on each of 4 salad
plates or bowls. Divide and spoon the salad on top.
Sprinkle on a few more raisins and/or walnuts to garnish
the salad if you like and serve.
Recipe
by: Chef Roy Harland
Source: California Raisin
Marketing Board
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Sweet Bean Salad
 Recipe courtesy of Rick
Browne © 2004 Bush Brothers & Company. All rights
reserved.
1
can (28 ounces) BUSH'S
Original Baked Beans
1 can
(16 ounces) BUSH'S BEST
Kidney Beans, rinsed and
drained
1
can (16 ounces) BUSH'S
BEST Garbanzo Beans, rinsed
and drained
1 can
(15.2 ounces) whole kernel
corn, drained
1/2 cup
pineapple
juice
2
tablespoons balsamic vinegar
Pinch of cinnamon
Directions:
Mix
ingredients in large saucepan.
Cook until warm, stirring
occasionally.
Serve as a
side with your favorite
grilled dish, warm
or at room temperature.
Serves: 4
to 6
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Ham and Corn
Chowder
Sometimes straightforward soups
are the best. This is a simple corn chowder with
cubed ham added. It’s a great recipe for that
leftover ham from your holiday dinner.
2 tablespoons butter
1/2
medium onion, finely chopped
3 tablespoons
all-purpose flour
1 15-ounce can chicken broth
2
cups cubed potatoes
2 cups half and half or 2 cups
milk
2 15-ounce cans corn, undrained
1 1/2 cups
diced ham
2 tablespoons fresh parsley or one
tablespoon dried
Directions
Melt the butter in a medium
saucepan. Add onion and cook until tender, stirring
frequently. Add the flour and stir to make a
paste. Slowly add the chicken broth, stirring
frequently with a whisk to avoid lumps.
Add the potatoes. Cover
and cook for 10 minutes or until potatoes are barely
tender.
Stir in half and half and both
cans of undrained corn. Cook uncovered for six to eight
minutes. Stir in ham and parsley. Reheat if
necessary.
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Chicken
& Tortellini "Stew" Soup
 Diced chicken
breast is browned and added to chicken broth, along
with tender cheese-filled tortellini, carrots, onion and
green beans.
1
tbsp. cornstarch
1 tbsp. water
2 tbsp. vegetable
oil
3/4 lb. skinless, boneless chicken breast, cut
into cubes
1 cup frozen sliced carrot
1 cup
frozen cut green beans
3/4 cup chopped onion
6
cups chicken broth
1 cup dried cheese-filled
tortellini
2 tbsp. chopped fresh parsley
(optional)
Directions:
Stir
the cornstarch and water in a small cup
until smooth. Set the mixture aside.
Heat
1 tablespoon of the oil in a
6-quart saucepot over medium-high heat. Add the chicken
and cook until it's well browned, stirring often. Remove
the chicken.
Add
the remaining oil to the saucepot. Add the
carrots, beans and onions. Cook over meduim-heat until
the vegetable are tender-crisp.
Stir
in the broth. Heat to a boil. Add the
tortellini and parsley, if desired. Cook for 10 minutes
or until the tortellini is tender. Return the chicken to
the saucepot and heat through.
Stir
the cornstarch mixture and stir it into the
saucepot. Cook and stir until the mixture boils and
thickens slightly.
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German Potato
Salad
 Unlike a nonstick skillet, a
traditional skillet will allow the bacon to form
caramelized bits on the skillet bottom. This will result
in a richer tasting dressing and a more flavorful
salad.
Serves 6 to 8
as a side dish
2 pounds medium
red potatoes (1 to 2 inches in diameter), unpeeled,
scrubbed, and halved if smaller or quartered if
larger
Table salt
8
ounces bacon (about 8 strips), cut crosswise into
1/2-inch pieces
1 medium onion , chopped fine
(about 1 cup)
1/2 teaspoon sugar
1/2 cup white vinegar
1 tablespoon
whole-grain German-style mustard
1/4
teaspoon ground black pepper
1/4 cup
chopped fresh parsley leaves
1. Place potatoes, 1 tablespoon
salt, and water to cover in large saucepan or Dutch
oven, bring to boil over high heat, then reduce heat to
medium and simmer until potatoes are tender (thin-bladed
paring knife can be slipped into and out of potatoes
with little resistance), about 10 minutes. Reserve 1/2
cup potato cooking water, then drain potatoes; return
potatoes to pot and cover to keep warm.
2. While potatoes are cooking, fry
bacon in large skillet over medium heat, stirring
occasionally, until brown and crisp, about 5 minutes.
With slotted spoon, transfer bacon to paper towel-lined
plate; pour off all but 1/4 cup bacon grease. Add onion
to skillet and cook, stirring occasionally over medium
heat until softened and beginning to brown, about 4
minutes. Stir in sugar until dissolved, about 30
seconds. Add vinegar and reserved potato cooking water;
bring to simmer and cook until mixture is reduced to
about 1 cup, about 3 minutes. Off heat, whisk in mustard
and pepper. Add potatoes, parsley, and bacon to skillet
and toss to combine; adjust seasoning with salt.
Transfer to serving bowl and serve.
Source: America's Test Kitchen
Newsletter
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Broccoli
Salad, Easy & Tasty
Thanks to Sandy
Helm,
Chandler, OK
2-3 heads of broccoli
1
med red onion
1 1/2 cups of shredded sharp cheddar
cheese
8 slices of cooked bacon crumbled
1 small
package of sunflower seeds or raisins
Mix
together 1 cup mayo
4 tbsp red wine vinegar
1/2
cup of sugar
Pour over dry ingredients. Let
refrigerate 1-2 days
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