Spicy Onion and Apple Soup

March 13, 2015 Leave a Comment
Spicy Onion and Apple Soup

Spicy Onion and Apple Soup

 

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 Spicy Onion and Apple Soup Recipe

 

Spicy Onion and Apple Soup

5 cups chopped tart apple

2 cups chopped onion

3-4 cloves garlic

2 Tbsp. fresh minced ginger

2 Tbsp. lemon juice

2 Tbsp. oil

2 tsp. dry mustard

1 tsp. cumin

½ tsp. cardamom

½ tsp. allspice

¼ tsp. cayenne pepper

Salt and pepper to taste

4 cups Kitchen Basic vegetable broth

2 cinnamon sticks

Brown sugar (optional)

Raisins (optional)

 

Peel and chop the apples.  Chop the onions and mince the garlic and ginger.  Juice the lemon.

In a soup pot, heat the oil on medium.  Add the onion, garlic and ginger, sautéing for another 3 to 4 minutes.

Add the apples, broth, cinnamon sticks and lemon juice.  Bring to a boil, reduce to a simmer, and cook for 10 minutes.

Remove from heat and allow to cool slightly.  Take out the cinnamon sticks and puree the soup in a food processor or blender.  Return to the pot and warm to serving temperature on medium heat.

 

(Recipe for Spicy Onion and Apple Soup, was in The Everything Soup Cookbook, 2002, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , , ,

Broccoli Shrimp Alfredo

March 9, 2015 Leave a Comment

 

Broccoli Shrimp Alfredo

Broccoli Shrimp Alfredo

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

After tasting fettuccine Alfredo at a restaurant, I tried to duplicate the recipe at home.  You can’t imagine how pleased I was when I came up with delicious version.  Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant.

              Rae Natoli                                                                          Kingston, New York

 

Broccoli Shrimp Alfredo Recipe

 

Broccoli Shrimp Alfredo

8 oz. uncooked fettuccine

1 lb. uncooked medium shrimp, peeled and deveined

3 garlic cloves, minced

½ cup butter, cubed

1 package (8 oz.) cream cheese, cubed

1 cup milk

½ cup shredded Parmesan cheese

4 cups frozen broccoli florets

½ tsp. salt

Dash pepper

 

Cook fettuccine according to package directions.   Meanwhile, in a large skillet, sauté shrimp and garlic in butter until shrimp turn pink.  Remove and set aside.

In the same skillet, combine the cream cheese, milk and Parmesan cheese; cook and stir until cheeses are melted and mixture is smooth.

Place 1 inch of water in a saucepan; add broccoli.  Bring to a boil.  Reduce heat; cover and simmer for 6-8 minutes or until tender.  Drain.  Stir the broccoli, shrimp, salt and pepper into cheese sauce; heat through.  Drain fettuccine; top with shrimp mixture.           4 servings

 

 

(Recipe for Broccoli Shrimp Alfredo was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , ,

Contest-Winning New England Clam Chowder

March 8, 2015 Leave a Comment

 

Contest-Winning New England Clam Chowder

Contest-Winning New England Clam Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

In the Pacific Northwest, we dig our own razor clams and I grind them for the chowder!  Since these aren’t readily available, the canned clams are perfectly acceptable.  This recipe is Diabetic Friendly!!

             Sandy Larson                                                             Port Angeles, Washington

 

Contest-Winning New England Clam Chowder Recipe

 

Contest-Winning New England Clam Chowder

4 center-cut bacon strips

2 celery ribs, chopped

1 large onion, chopped

1 garlic clove, minced

3 small potatoes, peeled and cubed

1 cup water

1 bottle (8 oz.) clam juice

3 tsp. reduced-sodium chicken bouillon granules

¼ tsp. white pepper

¼ tsp. dried thyme

1/3 cup flour

2 cups fat-free half-and-half, divided

2 can (6 ½ oz.) chopped clams, undrained

 

In a Dutch, cook bacon over medium heat until crisp.  Remove to paper towels to drain; set aside.  Sauté celery and onion in the drippings until tender.  Add garlic; cook 1 minute longer.  Stir in the potatoes, water, clam juice, bouillon, pepper and thyme.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15-20 minutes or until potatoes are tender.

Stir in clams and remaining half-and-half; heat through (do not boil).  Crumble the reserved bacon; sprinkle over each serving.        5 servings

 

(Recipe for Contest-Winning New England Clam Chowder was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Slow-Cooked Stuffed Peppers

March 7, 2015 Leave a Comment

 

Slow-Cooked Stuffed Peppers

Slow-Cooked Stuffed Peppers

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My favorite kitchen appliance is the slow-cooker, and I use mine more than anyone else I know.  It does a great job with this good-for-you dish.

             Michelle Gurnsey                                                            Lincoln, Nebraska

 

Slow-Cooked Stuffed Peppers Recipe

 

Slow-Cooked Stuffed Peppers

4 medium sweet red peppers

1 can (15 oz.) black beans, rinsed and drained

1 cup (4 oz.) shredded pepper jack cheese

¾ cup salsa

1 small onion, chopped

½ cup frozen corn

1/3 cup uncooked converted long grain rice

1 ¼ tsp. chili powder

½ tsp. ground cumin

Reduced-fat sour cream, optional

 

Cut and discard tops from peppers; remove seeds.  In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers.  Place in a 5 quart slow cooker coated with cooking spray.

Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through.  If desired, serve with sour cream.

 

(Recipe for Slow-Cooked Stuffed Peppers was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , ,

Easy Slow Cooker Lemony Garlic Chicken Breast

March 6, 2015 Leave a Comment

 

Easy Slow Cooker Lemony Garlic Chicken Breast

Easy Slow Cooker Lemony Garlic Chicken Breast

This recipe, Easy Slow Cooker Lemony Garlic Chicken Breast is from Diabetic Connect

 

Easy Slow Cooker Lemony Garlic Chicken Breast Recipe

 

Easy Slow Cooker Lemony Garlic Chicken Breast

1 tsp. oregano

¼ tsp. black pepper

2 lbs. boneless, skinless chicken breasts (six halves)

1 Tbsp. olive oil

¼ cup water

3 Tbsp. lemon juice

2 tsp. minced garlic

1 tsp. chicken bouillon granules

1 tsp. parsley

 

Mix oregano and pepper and sprinkle evenly over chicken pieces.

In a large non-stick skillet, using medium heat, brown chicken evenly on both sides in olive oil.

Mix remaining ingredients and pour over chicken, bringing mixture to a gentle boil.

Pour skillet contents into slow cooker, cover and cook on low for 6 hours (3 hours on high).

Chicken is very tasty served on a bed of brown rice with steamed carrots!  Enjoy.

 

(Recipe for East Slow Cooker Lemony Garlic Chicken Breast came from Diabetic Connect, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Peanut Ginger Pasta

March 5, 2015 Leave a Comment

 

Peanut Ginger Pasta

Peanut Ginger Pasta

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Ginger, basil, lime and peanut butter make a luscious Thai sauce for linguine and veggies.  It’s how I get my family to eat whole wheat pasta.

Allil Binder                                                                         Spokane, Washington

 

Peanut Ginger Pasta Recipe

 

Peanut Ginger Pasta

2 ½ tsp. grated lime peel

¼ cup lime juice

2 Tbsp. reduced-sodium soy sauce

2 tsp. water

1 tsp. sesame oil

1/3 cup creamy peanut butter

2 ½ tsp. minced fresh gingerroot

2 garlic cloves, minced

¼ tsp. salt

¼ tsp. pepper

8 oz. uncooked whole wheat linguine

2 cups small fresh broccoli florets

2 medium carrots, grated

1 medium sweet red pepper, julienned

2 green onions, chopped

2 Tbsp. minced fresh basil

 

Place the first 10 ingredients on a blender; cover and process until blended.  Cook linguine according to package directions, add broccoli during the last 5 minutes; drain.

Transfer linguine and broccoli to a large bowl.  Add remaining ingredients.  Add peanut butter mixture and toss to combine.        4 servings

 

(Recipe for Peanut Ginger Pasta was in www.tasteofhome.com, 2015)  

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , ,

Chicken and Coconut Soup

March 4, 2015 Leave a Comment

 

Chicken and Coconut Soup

Chicken and Coconut Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

Chicken and Coconut Soup Recipe

 

Chicken and Coconut Soup

3 lbs. chicken

8 slices galangal (also called Thai ginger)

3 stalks lemongrass

8 chili peppers (red or green)

1 lemon

½ of an egg white

2 tsp. cornstarch

4 cups Kitchen Basic chicken broth

3 cups coconut milk

4 Tbsp. fish sauce (Thai or Vietnamese)

½ tsp. sugar

Salt

1 cup peanut oil

1 tsp. black pepper

Coriander leaves

 

Cut the chicken into thin strips.  Slice the galangal.  Slice the bottom 6-8 inches of the lemon grass, on the diagonal.  Seed and coarsely chop the chilies.  Juice the lemon.

In a bowl, mix together the chicken strips, egg white and cornstarch; refrigerate for 30 minutes.

Pour the chicken broth into a soup pot.  Add the galangal, lemongrass and chilies.  Bring to a boil, cover, reduce to a simmer; and then cook for 10 minutes.  Remove the cover and stir in the coconut milk, fish sauce, sugar and salt to taste; then simmer for 15 minutes.

Meanwhile, using a skillet or wok, heat the peanut oil.  Stir in the chicken pieces. Separating them, and cooking just until they turn white.  Drain.

Pour the broth into individual bowls.  Divide the chicken pieces among them.  Sprinkle each bowl with lemon juice, pepper and coriander leaves.          6-8 servings

  • Buy preskinned chicken breasts; choose white meat over dark for the leanest meat.

 

(Recipe for Chicken and Coconut Soup, was in The Everything Soup Cookbook, 2002, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , ,

Honey Cashew Chicken

March 3, 2015 Leave a Comment
Honey Cashew Chicken

Honey Cashew Chicken

 

This recipe, Honey Cashew Chicken, was in the coupon section of Sunday Newspaper.  I LOVE Chinese food and this recipe appeared with KIKKOMAN Less Sodium Soy Sauce.

 

Honey Cashew Chicken Recipe

 

Honey Cashew Chicken

1 can (20 oz.) pineapple chunks

2 cups Minute Brown Rice, uncooked

2 (6 oz. each) skinless, boneless chicken halves, cut into 1 inch cubes

2 Tbsp. cornstarch

½ tsp. salt

¼ tsp. black pepper

¼ cup honey

2 Tbsp. KIKKOMAN Less Sodium Soy Sauce

1 Tbsp. KIKKOMAN Rice Vinegar

1 to 2 tsp. KIKKOMAN Sriracha Hot Chili Sauce

2 Tbsp. vegetable oil

2 large garlic cloves, minced (about 1 Tbsp.)

1 red bell pepper, sliced

1 cup frozen shelled edamame or peas, thawed

½ cup dry-roasted cashew pieces, unsalted and chopped

 

Drain pineapple chunks; reserve juice.  Combine juice with water to equal1 ¾ cups.   Prepare rice according to package directions, using juice mixture.  Combine chicken, cornstarch, salt and pepper in a bowl; toss to coat.

Whisk together honey, soy sauce, vinegar and sriracha in a bowl; set aside.

Heat oil in a large skillet over medium-high heat.  Add chicken mixture and cook for 4 minutes or until lightly browned.  Increase heat to high, add garlic, red pepper, pineapple chunks and peas.  Cook for 5 minutes or until vegetable are crisp-tender and chicken is done, stirring frequently; stir in cashews.

Add honey sauce mixture to chicken mixture; toss to coat until heated through.  Serve over rice.

4 servings

 

(Recipe for the Honey Cashew Chicken, was in coupon section of Sunday Newspaper, Friday, February 20, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , , , , , , , ,

Winter Country Soup

March 2, 2015 Leave a Comment

 

Winter Country Soup

Winter Country Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My soup will warm your family up on the chilliest of winter nights!  Featuring smoked sausage, beans and other vegetables, it’s a hearty way to start a meal or a satisfying lunch all by itself!

 

Winter Country Soup Recipe

 

Winter Country Soup

1 package (14 oz.) Johnsonville Smoked Sausage, cut into ¼ inch slices

1 large sweet red pepper, cut into ½ inch pieces

8 shallots, chopped

1 Tbsp. butter

8 cups chopped fresh kale

8 cups vegetable broth (Kitchen Basic)

3 cups frozen corn

1 can (15 ½ oz.) great northern beans, rinsed and drained

½ tsp. cayenne pepper

¼ tsp. pepper

¾ cup uncooked orzo pasta

 

In a Dutch oven, sauté the sausage, red pepper and shallots in butter until vegetables are tender.

Add kale; cover and cook for 2- 3 minutes or until kale is wilted.  Stir in the broth, corn, beans, cayenne and pepper.  Bring to a boil.  Reduce heat; simmer, uncovered for 20 minutes.  Return to a boil.  Stir in orzo.  Cook 8-10 minutes longer or until pasta is tender.        12 servings

 

(Recipe for Winter Country Soup was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Savory Tagged With: , , , , ,

Apple Zucchini Bread

March 1, 2015 Leave a Comment

 

Apple Zucchini Bread

Apple Zucchini Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Since apples and zucchini are so abundant in this area, it’s only natural that the two be used together in one recipe.  I really don’t know the origin of this bread, but I do know it’s been one of my favorites for many years.

          Patti Dillingham                                                                              Scranton, Arkansas

 

Apple Zucchini Bread Recipe

Apple Zucchini Bread

4 cups flour

1 Tbsp. baking soda

1 ½ tsp. ground cinnamon

½ tsp. nutmeg

¼ tsp. salt

5 eggs

1 ½ cups vegetable oil

2 cups sugar

1 cup brown sugar

1 Tbsp. vanilla extract

2 cups shredded unpeeled zucchini

1 cup shredded peeled apples

1 ½ cups chopped pecans

 

In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.  In another bowl, beat eggs.  Add oil, sugars and vanilla.  Pour over dry ingredients; mix well.  Stir in zucchini, apples and pecans (batter will be stiff).

Spoon into three greased 8 inch x 4 inch loaf pans.  Bake at 350 F. for 50-55 minutes or until done.

Cool in pans for 10 minutes before removing to a wire rack to cool completely.          3 loaves

 

(Recipe for Apple Zucchini Bread was in www.tasteofhome.com, 2015)

PrintFriendlyShare
Filed Under: Bread Recipes Tagged With: , , , , , ,
Newer Posts »

To the Top