MUSHROOM & PAPPARDELLE SOUP WITH GREMOLATA

MUSHROOM & PAPPARDELLE SOUP WITH GREMOLATA

2 Tbsp olive oil
4 oz. cremini mushrooms, sliced 1/4-in thick 
(2 cups)1 large onion, diced (1 1/2 cups)
3/4 tsp. dried Italian seasoning
7 cups low-sodium vegetable broth
4 oz. pappardelle noodles
1 1/2 cups green beans, cut into 1-in pieces
1/3 cup masarpone cheese
1/4 cup fresh italian parsley
1 clove garlic, peeled, 
2 tsp grated lemon zest

To make Soup: 

Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and simmer 3 minutes. Remove from heat.

Whisk reserved 1/2 cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into Soup.

To make Gremolata: 

pulse parsley, garlic, and lemon zest in food processor until finely chopped.

Ladle Soup into bowls. Garnish each with 2 tsp. Gremolata.

Serves 6

ENJOY!

WEIGHT WATCHER'S GARDEN VEGETABLE SOUP

Amazing soup that is so good for you!!!

WEIGHT WATCHER'S GARDEN VEGETABLE SOUP

3 cups nonfat beef, chicken or vegetable broth (beef is the best)
2 garlic cloves , minced
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 yellow onion
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper 
 
Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.

Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.

Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.

I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.

All very good. You can customise it a bit.

COCONUT PUMPKIN SOUP

Thank you Steve for this amazing recipe!

COCONUT PUMPKIN SOUP

2 medium carrots, chopped

1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 (15-ounce) can pumpkin
1 (14-ounce) can unsweetened light coconut milk
1 (14-ounce) can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro or parsley

In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.


Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

BUTTERNUT SQUASH SOUP

BUTTERNUT SQUASH SOUP

Yield: 1 Gallon

1/2 pound Butter
5 pounds Butternut Squash - peeled & chopped approximately 1 inch chunks (Note: the total 5 pounds should be after peeling and chopping)
2 cups Onion - diced ½ inch
1 cups Carrots - diced ½ inch
1 cups Celery - diced ½ inch
1 each Cinnamon Stick
2 each Bay Leaves
2 tsp Fresh Ginger - peeled and minced
1/8 tsp Ground Nutmeg
1/2 tsp Fresh Sage - rough chopped
2 tsp Fresh Thyme - rough chopped
3 Quarts Vegetable Stock - Swanson or Similar
2 tsp Kosher Salt
1/2 tsp Black Pepper
1 - 2 cups Vegetable Stock - for thinning out the soup if it becomes too thick

Step 1 Peel, seed and chop the Butternut Squash into 1″ to 1 ½” pieces.

Step 2 Sauté the Squash, Carrots, Onions, Celery, Cinnamon, Bay Leaves in Butter for 25 minutes, stirring often. Add the Ginger, Nutmeg, Sage, and Thyme and sauté for an additional 10 minutes. Add the Vegetable Stock, Salt and Pepper and bring to a boil, reduce the heat to a simmer and continue to cook for an additional 35 minutes.

Step 3 Remove the Cinnamon Stick and Bay Leaves and puree till smooth with a hand held mixer or puree in small batches in a blender. Add the extra Vegetable Stock as needed to thin. The soup should be slightly thick. When serving garnish with a dollop of Crème Fraiche if not available thin out a little Sour Cream with milk.

Shelf Life: 48 hours

HOMEMADE CROUTONS

Great on Soups and salads - and much healthier than store-bought.

HOMEMADE CROUTONS

Day old bread of any kind (I usually use sourdough)
olive oil
kosher salt
cayenne and garlic powder to taste
dried parsley

Preheat oven to 400.

Cut bread into cubes and place in a large bowl.  Drizzle with olive oil and seasonings.  Mix well.  Spread seasoned bread onto a sheet pan and bake for 15 minutes.

TORTILLA SOUP

TORTILLA SOUP (by Rachel Ray)

• Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
• 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
• 1 red bell pepper, split and seeded
• 1 pound chicken breast tenders
• 1 teaspoon poultry seasoning, 1/3 palm full
• 1 teaspoon cumin, 1/3 palm full
• Salt and pepper
• 1 small to medium zucchini, small dice
• 1 medium yellow skinned onion, chopped
• 3 cloves garlic, chopped
• 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
• 1 can stewed tomatoes, 28 ounces
• 1 can tomato sauce, 8 ounces
• 3 cups chicken stock, available in re-sealable paper containers on soup aisle
• 4 cups blue corn tortilla chips, broken up into large pieces
• 1 cup shredded cheddar or pepper Jack cheese
• 1/2 cup sour cream

Optional garnishes:

• 1/4 red raw onion, chopped
• 2 to 3 tablespoons chopped cilantro or parsley leaves
• 1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Directions

Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.

While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

MEXICAN-STYLE CHILI

MEXICAN-STYLE CHILI

2 Lbs ground beef or turkey

1 onion, chopped

1 can Rotel

2 cans cream corn

1 can ranch style beans

1 can ranch style black beans

1 packet of taco seasoning

Brown the meat and saute the onions together in a large pot.  Add the cans and taco seasoning and simmer for at least 2 hours.  The longer it simmers the better.  Stir the chili occasionally. 

Serve topped with cheddar or Mexican style cheese and tortialla chips.

If you like your chili spicy you can use rotel and beans with jalapenos mixed in.


Source: Courtney Arbour

NANNY'S STEW

I think I made my Nanny's Stew and cornbread more this year than ever before. It is the easiest stew recipe ever! You can of course substitute cans for the real thing (which I do occasionally) but this is so easy and tastes so amazing!

NANNY'S STEW

2 lb. stew meat
1 yellow onion (white works too), chopped
1 can corn
1 can green beans
1 can sliced potatoes
1 can carrots
2 cans tomatoes (stewed or diced)
chicken broth
Italian Seasoning, Salt & Pepper

saute the onion and meat together in a big stew pot.

Once the meat is brown and the onions are translucent, add everything else. Include the juices in the cans (don't waste that flavor!) Sometimes I add about 2 cans of chicken broth to make it stretch a little more but the consistency turns a little more like soup instead of stew.

Bring it up to a boil and then let simmer for at least an hour or 2. The longer it simmers the better - I usually let it simmer for at least 3 hours. It tastes even better the next day.

*You can cook the onions and meat the night before and put in the crock pot with the veggies in the morning on low, and your whole house will smell amazing when you get home!

Enjoy!