Sunday, July 23, 2017

Spiced Pumpkin Soup

From Parade Magazine

Ingredients
  • 1 Tbsp canola oil
  • 1 small onion, chopped fine
  • 1 tsp minced garlic
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups reduced-sodium, fat-free chicken broth
  • 1 (15-oz) can pumpkin
  • 1 (12-oz) can evaporated fat-free milk
  • 6 Tbsp plain, fat-free Greek yogurt
  • Parsley leaves for garnish

Directions
  1. In a large pot, heat oil over low for 30 seconds. 
  2. Add onion and cook 3 minutes or until soft
  3. Add garlic and cook 1 minute
  4. Stir in spices (through pepper) and cook 1 minute, stirring
  5. Whisk in broth and pumpkin
  6. Bring just to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally
  7. Add evaporated milk and simmer an additional 2 minutes
  8. Using an immersion blender, puree soup until smooth
  9. Ladle into bowls and garnish with yogurt and parsley

Serves 6. 110 calories per serving. (15g carbs, 6g protein, 2.5g fat, 0mg cholesterol, 410mg sodium, 3g fiber)

Chicken Tetrazzini

From Margaret Huber

Ingredients
  • 2 1/2 cups uncooked spaghetti, broken into 2" pieces
  • 3 whole chicken breasts, cooked and shredded (or canned chicken)
  • 3/4 cups diced bell peppers
  • 1 medium onion, chopped
  • 1 can (10.75 oz) cream of mushroom or cream of chicken soup
  • 1 can (10.75 oz) cream of celery soup
  • 1 can (15 oz) chicken broth
  • 3 1/2 cups grated cheese (cheddar, mozzarella, or colby jack)
  • 1/2 cup grated parmesan cheese

Directions
  1. Mix together spaghetti, chicken, peppers, onion, soups, broth, and shredded cheese
  2. Place in 3 quart or 9x13 glass dish
  3. Sprinkle parmesan cheese on top
  4. Cover and refrigerate 12-24 hours
  5. Take pan out of refrigerator, uncover, place in oven, and heat oven to 350F
  6. Bake for 1 hour

Thai-style Chicken Stir Fry

Ingredients
  • 2 chicken breasts, cut into 1" chunks
  • 2 small or 1 large bell pepper (any color)
  • 6-8 mushrooms, cut into chunks (not slices)
  • 20 oz can of pineapple chunks (drained with juice set aside)
  • 2-3 Tbsp creamy peanut butter
  • 1 Tbsp hot oil
  • 1 Tbsp soy sauce
  • 1 Tbsp rice wine
  • 1 Tbsp sweet & sour sauce
  • salt to taste
  • 1/3 - 1/2 cup water

Directions
  1. Fry the chicken, peppers, and mushrooms in the hot oil until they're about half done. 
  2. Mix the wet ingredients, including juice (but not pineapples) and taste. Add more soy sauce, rice wine, or sweet & sour sauce to taste. 
  3. Add sauce to stir fry and continue cooking chicken & vegetables. Once chicken is almost cooked, add pineapple chunks and cook 2 minutes longer.
  4. Serve over rice.

Candied Pecans

From Margaret Huber

Ingredients
1 lb pecan halves
1 egg white (not egg white substitute)
1 Tbsp water
1 cup sugar
1 tsp cinnamon
1 tsp salt

Directions
  1. Preheat oven to 275F.
  2. Beat egg white and water until frothy but not stiff. 
  3. In another bowl, combine sugar, cinnamon and salt.
  4. Pour pecans into egg white mixture and stir until coated.
  5. Pour sugar mixture over pecans and stir until well coated.
  6. Spread on cookie sheet lined with parchment paper.
  7. Bake for 36 minutes, stirring every 12 minutes.
  8. Cool completely and store in air-tight containers.

Carrot-Orange Soup

From Rebecca Hertzman & Maxine Penn

Ingredients
3 Tbsp butter
2 cups finely chopped yellow onions
2 lbs peeled, chopped carrots
3 cups chicken or veg stock
1 cup orange juice
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp fresh orange zest
dash of ground ginger

Directions
  1. Melt butter in a soup pot. Add onions, cover, and cook over low heat until onions are tender and translucent, about 25 minutes.
  2. Add carrots and stock and bring to a boil, reduce heat, cover, and simmer until carrots are very tender, about 30-45 minutes.
  3. Using blender stick to puree carrots.
  4. Add orange juice and additional stock to desired consistency. Season with salt, pepper, and zest. Simmer until heated through, or serve cold. Good both ways!

Rebecca's Pumpkin Bread

Ingredients
2/3 cup shortening at room temperature
2 2/3 cup sugar
4 eggs
1 lb can pumpkin
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp baking powder
2 Tbsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
2/3 cup chopped walnuts
2/3 cup raisins

Directions
Preheat oven to 350F.
Grease two loaf pans
Cream shortening and sugar.
Add eggs and pumpkin.
Sift together dry ingredients and mix into wet ingredients.
Fold in nuts and raisins.
Pour into the pans and bake for 1 hour.

Saturday, January 7, 2017

Black Bean Butternut Squash Soup

Ingredients
1-2 tsp veg oil
1 1/2 c diced onion
2 lbs butternut squash chunks (frozen or fresh)
2 15-oz cans black beans (drained if you wish, but not necessary)
1 15-oz can corn
1 15-oz can diced tomatoes
1 15-oz can vegetable broth (or chicken, but then it's not vegan)
1 tsp taco soup mix (optional, or other spices)

Directions
In soup pot, heat oil and saute onions until soft. Add butternut squash and stir until coated.

Add remaining ingredients and heat on medium-low until boiling, then turn to low and simmer until butternut squash is your preferred consistency.

Can also be cooked in a crock pot on low, after sauteeing the onions.

Serves 6-8