Hearty Butternut Squash Soup

September 30, 2016 Leave a Comment
Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Jaye Beeler                                              Grand Rapids, Michigan

1 lb. bulk Italian sausage

1 medium onion, chopped

1 medium sweet red pepper, chopped

4 garlic cloves, minced

1 large butternut squash (about 5 lbs.), peeled, seeded and cut into 1 inch pieces

1 package (16 oz.) frozen corn, divided

4 cups water

1 Tbsp. chicken base

2 cans (15 1/2 oz. each) great northern beans, rinsed and drained

2 cans (14 1/2 oz, each) fire-roasted diced tomatoes, undrained

1 tsp. salt

1/4 tsp. pepper

Heavy whipping cream and minced parsley, optional

In a stockpot, cook sausage, onion and red pepper over medium heat 9 – 11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles.  Add garlic; cook 1 minute longer.  Remove sausage mixture with slotted spoon; discard drippings.

Add squash, 1 1/2 cups corn, water and chicken base to the same pan; bring to a boil.  Reduce heat; simmer, covered, 15 – 20 minutes or until squash is tender.

Remove soup from heat; cool slightly.  Process in batches in a blender until smooth.  Return to pot.  Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through.  If desired, drizzle serving with cream and sprinkle with parsley.

12 servings (4 1/2 quarts)

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Slow Cooked Chili Mac

January 10, 2016 Leave a Comment
Slow Cooked Chili Mac

Slow Cooked Chili Mac

This recipe, Slow Cooked Chili Mac.  This slow-cooked chili adds macaroni pasta for a twist on an old favorite.

 

Slow Cooked Chili Mac Recipe

 

Slow Cooked Chili Mac

1 ¼ lb. lean ground beef

14 ½ oz. canned unsalted diced tomatoes, drained

1 cup fresh chopped onion

1 medium garlic clove, minced

1 Tbsp. chili powder

½ tsp. salt

½ tsp. ground cumin

½ tsp. oregano leaves, dried

¼ tsp. black pepper

¼  tsp. oregano leaves, dried

¼ tsp. hot red pepper flakes

2 cups pasta, macaroni, whole wheat, cooked

 

Crumble ground beef into slow cooker.  Add remaining ingredients, except, except macaroni to slow cooker.  Cover and cook on low 4 hours.  Stir in cooked macaroni.  Cover and cook on low 1 additional hour.           6 servings

 

(Recipe for Slow Cooked Chili Mac, Diabetic Connect, 2015)

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Maple Squash Soup with Apple

November 11, 2015 Leave a Comment
Maple Squash Soup with Apple

Maple Squash Soup with Apple

This recipe, Maple Squash Soup with Apple, there are numerous varieties of winter squash to choose from.  All of them tantalizing in this rich buttery soup…pumpkin, acorn, butternut…are just a few.

 

Maple Squash Soup with Apple Recipe

 

Maple Squash Soup with Apple

1 Tbsp. olive oil

1 large onion, coarsely chopped

2 large Granny Smith apples (1 lb.), peeled, cored and cut into chunks

¼ tsp. cinnamon

1/8 tsp. cumin

1/8 tsp. salt

1/8 tsp. black pepper

1 package (12 oz.) frozen winter squash, thawed

2 ½ cups chicken broth

¾ cup 1% milk

¼ pure maple syrup

1 chopped apple

 

In a Dutch oven, heat the oil over medium heat.  Add the onion and apples and cook, stirring often, for 8 minutes or until tender.  Stir in the cinnamon, cumin, salt and pepper.

Add the squash and broth.  Cover and bring to a boil over high heat.  Reduce the heat to low and simmer, covered, stirring occasionally, for 15 minutes.

Puree the soup in batches in a food processor or blender.  Return to the saucepan and stir in the milk and maple syrup.  Bring to a boil over medium heat, stirring often.  Allow it to cool slightly, ladle into bowls and garnish each with a little chopped apple.

 

(Recipe for Maple Squash Soup with Apple, The Sugar Solution, 2006, 2015)

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Pumpkin Chili

October 26, 2015 Leave a Comment
Pumpkin Chili

Pumpkin Chili

I found this recipe, Pumpkin Chili, tucked away in a can of recipes, that I haven’t looked through in YEARS!!  So why don’t you give it a try just in time for Halloween.

Pumpkin Chili Recipe

 

Pumpkin Chili

1 ½ lbs. butternut squash

¾ lb. lean ground beef

¾ lb. ground turkey breast

1 ½ cups chopped green pepper

½ cup chopped sweet onion

1 clove garlic, minced

1 ½ tsp. olive oil

¾ cup bottled chili sauce

1 (15 oz.) can crushed tomatoes

¾ cup canned diced tomatoes, undrained

1 (15 oz.) can chili beans

1 (15 oz.) can navy beans or cannellini beans

1/3 cup water

2 Tbsp. cider vinegar

4 ½ tsp. chili powder

¼ cup brown sugar

1 ½ tsp. (EACH) cumin, coriander, cinnamon and unsweetened cocoa powder

 

Place squash (discard seeds and pulp).  Place squash cut side down on baking sheet.  Bake 350 F. for 40 minutes or until tender.  Remove from oven, set aside to cool.

Meanwhile, in a 6 quart Dutch oven cook ground beef, turkey, pepper, onion, garlic in hot oil over medium-high heat until meat is brown and veggies are tender.  Add all remaining ingredients, except squash.  Bring to boiling; reduce heat.  Simmer uncovered 1 hour, stirring occasionally.

Cut squash in 4 wedges.  Remove rind and cut in ½ inch pieces.  Add to chili; simmer covered for 20 minutes more.

 

(Recipe for Pumpkin Chili, was dated September, 2000)

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Shrimp Chili Cornbread Casserole

August 23, 2015 Leave a Comment
Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole, here we make a low-fat shrimp and vegetable chili.  This chili is quite tasty on its own, and top it with a layer of golden cornbread for a delicious casserole, that can be made ahead.

 

Shrimp Chili Cornbread Casserole Recipe

 

Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (about 5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. cinnamon

1 tsp salt

2 (14 oz.) cans no-salt-added diced tomatoes

1 ½ lbs. raw shrimp (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping

1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey

 

To Prepare Filling:  Heat 2 tsp. oil in Dutch oven over medium heat.  Add onion and bell pepper; cook: stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 tsp. salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To Prepare Cornbread Topping:  Whisk cornmeal, flour, baking powder and ½ tsp. salt in a large bowl.  Whisk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir until moistened.  Drop by heaping Tbsp. over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

**Bake, let cool 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.

 

(Recipe for Shrimp Chili Cornbread Casserole, Diabetic Connect, 2015)

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Carnitas with Orzo and Peppers in Red Mole Sauce

April 8, 2015 Leave a Comment
Carnitas with Orzo and Peppers in Red Mole Sauce

Carnitas with Orzo and Peppers in Red Mole Sauce

 

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

www.tasteofhome.com

 

Here’s a tasty way to stretch your grocery dollar.  Pork shoulder roast is combined with orzo, peppers and mole sauce to make a spicy Mexican comfort food.

              Kari Wheaton                                                                   Beloit, Wisconsin

 

Carnitas with Orzo and Peppers in Red Mole Sauce Recipe

 

Carnitas with Orzo and Peppers in Red Mole Sauce

1 boneless pork shoulder butt roast (1 ½ to 2 Lb.), cut into ½ inch cubes

1 ½ tsp. salt, divided

½ tsp. pepper

1 cup uncooked orzo pasta

1 each medium green, sweet red and yellow peppers

2 jalapeno peppers, seeded and chopped

1 medium onion, chopped

1 Tbsp. olive oil

1 cup chicken broth

¼ cup red mole sauce

2 Tbsp. tomato paste

1 cup (4 oz.) quesadilla or Monterey Jack cheese, shredded

 

Place pork in a 15x10x1 inch baking pan, sprinkle with 1 teaspoon salt and ½ teaspoon pepper.  Bake at 325 F. for 1 ½ hours or until tender.

Meanwhile, cook pasta according to package directions; drain and set aside.  In a large skillet, sauté peppers and onion until crisp tender.  In a greased 13x 9 inch baking pan, combine the orzo, peppers and onion.

In a small saucepan, whisk the chicken broth, mole sauce, tomato paste and remaining salt.  Cook and stir until thickened and bubbly.  Pour over orzo and vegetables.  Stir in pork; sprinkle with cheese.  Cool.  Cover; may be frozen for up to 3 months.

To use frozen carnitas: Thaw in refrigerator overnight.  Remove from the refrigerator 30 minute before baking.  Cover and bake at 350 F. for 35-40 minutes or until heated through.  Uncover; broil 3-4 inches from the heat for 4-5 minutes or until cheese is lightly golden.        5 servings

 

(Recipe for Carnitas with Orzo and Peppers in Red Mole Sauce was in www.tasteofhome.com, 2015)

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Slow Cooker Enchiladas

March 29, 2015 Leave a Comment

 

Slow Cooker Enchiladas

Slow Cooker Enchiladas

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

www.tasteofhome.com

 

As a busy wife and mother of two young sons, I rely on this handy recipe.  I layer enchilada ingredients in the slow cooker, turn it on and forget about it.  With a bit of spice, these hearty enchiladas are especially nice during the colder months.

                Mary Luebbert                                                                  Benton, Kansas

 

Slow Cooker Enchiladas Recipe

 

Slow Cooker Enchiladas

1 lb. ground beef

1 cup chopped onion

½ cup chopped green pepper

1 can (16 oz.) pinto or kidney beans, rinsed and drained

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

1 can (10 oz.) diced tomatoes and green chilies, undrained

1/3 cup water

1 tsp. chili powder

½ tsp. ground cumin

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded sharp cheddar cheese

1 cup (4 oz.) Shredded Monterey Jack cheese

6 flour tortillas (6 inches)

 

In a large skillet, cook the beef, onion and green pepper until meat is NO LONGER “PINK”; drain.  Add the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Combine cheeses.

In a 5 quart slow cooker, layer about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers.  Cover and cook on low 5-7 hours or until heated through.          4 servings

 

(Recipe for Slow Cooker Enchiladas was in www.tasteofhome.com, 2015)

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Slow-Cooked Game Day Chili

March 20, 2015 Leave a Comment
Slow Cooker Game Day Chili

Slow Cooker Game Day Chili

 

This chili I found in the coupon section of the Sunday (Long Island) Newspaper.  It will be great to make for the upcoming basketball games…just buy all the ingredients in the morning…make the chili…then in 3 hours your Slow Cooker Game Day Chili will be ready to eat.

 

Slow-Cooked Game Day Chili Recipe

 

Slow-Cooked Game Day Chili

1 lb. lean ground beef or turkey

1 medium green bell pepper, chopped

1 small onion, chopped

2 can (15 oz. each) red kidney beans, undrained

2 packages (1.25 oz. each) chili seasoning mix

1 can (15 oz.) tomato sauce

1 can (10 oz.) diced tomatoes and green chilies

Cheese and sour cream

 

Open slow cooker liner and place it inside a 5 to 6 ½ quart slow cooker bowl.  Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Brown ground beef, bell pepper and onion in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink.  Drain well.

Place beef mixture into slow cooker liner.  Combine remaining ingredients in a medium bowl.  Pour over beef mixture; gently stir with wooden or plastic spoon to combine.  Place lid on slow cooker.

Cook on high for 3 hours until heated through.  Carefully remove lid to allow steam to escape.  Serve food directly from slow cooker liner.  Do not lift or transport liner with food inside.  Cool slow cooker completely; remove liner and toss.

 

(Recipe for Slow-Cooked Game Day Chili was on www.tasteofhome.com, 2015)

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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)

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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)

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