Butternut Squash-Coconut Soup

October 16, 2015 Leave a Comment
Butternut Squash-Coconut Soup

Butternut Squash-Coconut Soup

This recipe, Butternut Squash-Coconut Soup, came from Stop & Shop Supermarket on Long Island (Savory Magazine).   This soup has all the comfort of fall in just a few minutes.  Thai red chili paste adds a touch of spice and toasty flavor.

 

Butternut Squash-Coconut Soup Recipe

 

Butternut Squash- Coconut Soup

1 (14 oz.) pkg. cubed fresh butternut squash

2 Tbsp. olive oil

½ cup chopped red onion

1 clove garlic, roughly chopped

1 Tbsp. Thai red chili paste

2 ½ cups low-sodium Kitchen Basic vegetable stock

1 (15 oz.) can coconut milk

¼ cup unsalted, roasted cashews, chopped

¼ cup chopped cilantro

 

Roughly chop squash into smaller pieces.  In a large saucepan, heat oil over medium heat.  Sauté onion and garlic 2 minutes.  Add chili paste and stir fry 1 minute.  Add butternut squash, sauté 3 minutes, stirring.   Raise heat, add stock and bring to a boil.  Cook for 6 minutes, or until squash is soft.

Add coconut milk to the soup, lower heat, and cook 1 minute.  Season to taste with salt (in moderation) and pepper.  Using a hand blender, puree soup until smooth.  Thin with more vegetable stock, if necessary.  Divide among 4 bowls, top each bowl with 1 tablespoon sour cream, chopped nuts and cilantro.            4 servings

 

(Recipe for Butternut Squash-Coconut Soup, was in Savory Magazine, 2002, 2015)  

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Steak and Mushroom Phyllo Pizza

August 4, 2015 Leave a Comment
Steak and Mushroom Phyllo Pizza

Steak and Mushroom Phyllo Pizza

This recipe, Steak and Mushroom Phyllo Pizza, came from Diabetic Living Online.

 

Steak and Mushroom Phyllo Pizza Recipe

 

Streak and Mushroom Phyllo Pizza

Non-stick cooking spray

8 sheets frozen phyllo dough (18×14 inch rectangles), thawed

½ of a small red onion, chopped (about 1/3 cup)

3 cloves garlic, minced

1 Tbsp. olive oil or canola oil

8 oz. button mushrooms, sliced

12 oz. boneless beef top sirloin steak, cut into thin bite-size strips

¼ cup snipped fresh herbs such as tarragon, rosemary, basil, oregano and/or parsley

Or

1 Tbsp. dried herbs, such as tarragon, rosemary, basil oregano and/or parsley

¼ tsp. black pepper

1/8 tsp. salt

¾ shredded part-skim mozzarella cheese (3 oz.)

 

Preheat oven to 370 F.  Lightly coat a large baking sheet with nonstick spray.  Place one phyllo sheet on baking sheet.  Lightly coat phyllo with nonstick spray. Top with second sheet; lightly coat with nonstick spray.  Repeat with remaining phyllo sheets.  Roll up phyllo edges to form a rim.  Bake for 15 minutes.

Meanwhile, in a large skillet cook onion and garlic in hot oil over medium-high heat for 2 minutes.  Add mushrooms.  Cook for 5 to 7 minutes or until mushrooms are tender and liquid has evaporated, stirring occasionally.  Remove mixture from skillet and set aside.

In the same skillet cook steak for 2 to 3 minutes until meat is slightly pink in the center, stirring occasionally.  Stir in herbs and sprinkle with salt and pepper.  Remove from heat.

Top phyllo with the meat mixture, mushroom mixture, and the cheese.  Bake for 10 minutes more or until phyllo is golden brown and cheese is melted.

 

(Recipe for Steak and Mushroom Phyllo Pizza, Diabetic Living, 2015)

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Apple Turkey Picadillo

June 12, 2015 Leave a Comment

 

Apple Turkey Picadillo

Apple Turkey Picadillo

This recipe, Apple Turkey Picadillo, is a twist on the Latin American staple that‘s made healthier with ground grand turkey and crisp apples.  It doubles well.  Try tucking it into whole-wheat tortillas or serve over instant brown rice for a quick and healthy supper.

 

Apple Turkey Picadillo Recipe

 

Apple Turkey Picadillo

2 tsp. extra-virgin olive oil

1/3 cup finely chopped red onion

1 garlic clove, minced

8 oz. 99% lean ground turkey

½ tsp. ground cumin

½ tsp. dried oregano

¼ tsp. salt

¼ tsp. freshly ground pepper

1/8 tsp. ground cloves

1 Tbsp. cider vinegar

1 medium tart green apple, peeled and chopped

1 cup chopped tomato

3 Tbsp. chopped green olives

½ tsp. Worcestershire sauce

¼ cup sliced scallion greens

 

Heat oil in a large skillet over medium heat.  Add onion and garlic; cook until soft, stirring often, about 2 minutes.  Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes.

Stir in cumin, oregano, salt pepper and cloves; cook for 30 seconds.  Stir in vinegar, scraping up any browned bits.  Stir in apple, tomato, olives and Worcestershire sauce.  Reduce heat and gently simmer. Stirring often, until any liquid in the pan has reduced to a syrupy, about 8 minutes.  Stir in scallion greens and serve.           2 serving, 1 ¼ cups each

 

(Recipe for Apple Turkey Picadillo, Diabetic Connect, 2015)

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Lime and Chicken Soup

February 28, 2015 Leave a Comment

 

Lime and Chicken Soup

Lime and Chicken 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…

 

 Lime and Chicken Soup Recipe

 

Lime and Chicken Soup

3 limes

1 jalapeno chili

1 Tbsp. minced cilantro, plus 6 sprigs

1 tomato

1 red onion

¼ (4 oz.) mild yellow cheese

2 corn tortillas

½ lb. (8 oz.) uncooked chicken breast

5 cups Kitchen Basis chicken broth

1 tsp. oregano

1 tsp. basil

1 bay leaf

Freshly ground black pepper

Salt

 

Juice 2 of the limes and cut the remaining lime into thin slices.  Mince the jalapeno and the cilantro.  Chop the tomato and the red onion.  Cube the cheese.  Cut the tortillas into strips.

Place the chicken in a large saucepan.  Cover with water, bring to a boil, and cook for 5 minutes (blanching the chicken).  Remove it to a plate and slice it into very, very thin strips or shred it.

In soup pot, combine the broth, lime juice, oregano, basil jalapeno, bay leaf and pepper.  Bring to a boil, reduce to a simmer and cook for 10 minutes.

Add the chicken, tomato, red onion, cilantro and salt to taste.  Bring chicken to a boil, then reduce to a simmer and cook for 10 minutes.  Remove bay leaf.

Garnish with cheese cubes, slices of tortilla and lime and cilantro sprigs.          6 serving

 

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

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Turkey Burritos with Fresh Fruit Salsa

December 2, 2014 Leave a Comment

 

Turkey Burritos with Fresh Fruit Salsa

Turkey Burritos with Fresh Fruit Sals

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

www.tasteofhome.com

 

Packed with fruit, veggies, nutrition and flavor, this lighter, whole-grain twist on traditional burritos is sure to be a big hit with your family.  “Even our pickiest eater loves these with the sweet-spicy fruit  salsa.  Yum!”  This recipe is “Diabetic Friendly”!

                Lisa Eaton                                                                                           Kenneburk, ME

Turkey Burritos with Fresh Fruit Salsa Recipe

 

Turkey Burritos with Fresh Fruit Salsa

1 pint grape tomatoes, quartered

1 medium mango, peeled and chopped

2 medium kiwifruit, peeled and chopped

3 green onions, thinly sliced

3 Tbsp. finely chopped red onion

1 jalapeno pepper, seeded and chopped

1 Tbsp. lime juice

Burritos:       1 lb. lean ground turkey

½ tsp. ground turmeric

¼ tsp. ground cumin

1 Tbsp. olive oil

2 garlic cloves, minced

½ cup Burgundy wine or reduced-sodium beef broth

1 jar (16 oz.) salsa

2 cups frozen corn, thawed

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

10 whole wheat tortilla (8 inch), warmed

1 cup (4 oz.) shredded reduced-fat cheddar cheese

 

For salsa, combine the first seven ingredients.  Chill until serving.

In a large nonstick skillet, cook the turkey, turmeric and cumin in oil over medium heat until turkey is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in wine.  Bring to a boil.  Reduce heat; simmer, uncover, for 3-5 minutes or until thickened.

Stir in the salsa, corn and black beans.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened.  Remove from the heat.

Spoon about ½ cup turkey mixture off center on each tortilla.  Sprinkle with cheese.  Fold sides and ends over filling and roll up.  Serve with salsa.         10 servings

 

(Recipe for Turkey Burritos with Fresh Fruit Salsa  was in www.tasteofhome.com, 2014)

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Five-Cheese Spinach & Artichoke Dip

November 15, 2014 Leave a Comment

 

Five-Cheese Spinach & Artichoke Dip

Five-Cheese Spinach & Artichoke Dip

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

www.tasteofhome.com

 

Whenever I go to an event, I’m always asked to bring this hot dip.  Five types of cheese make it a standout and oh-so delicious.  I love its party-ready convenience – I serve it straight from the slow cooker, so set-up and clean-up is a breeze!

           Noelle Myers                                                                     Grand Forks, N. Dakota

 

Five-Cheese Spinach & Artichoke Dip Recipe

 

Five-Cheese Spinach & Artichoke Dip

1 jar (12 oz.) roasted red pepper

1 jar (6 ½ oz.) marinated quartered artichoke hearts

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry

8 oz. fresh mozzarella cheese, cubed

1 ½ cups (6 oz.) shredded Asiago cheese

2 packages (3 oz. each) cream cheese, softened and cubed

1 cup (4 oz.) crumbled feta cheese

1/3 cup shredded provolone cheese

1/3 cup minced fresh basil

¼ cup finely chopped red onion

2 Tbsp. mayonnaise

2 garlic cloves, minced

Assorted crackers

 

Drain pepper, reserving 1 tablespoon liquid; chop peppers.  Drain artichokes, reserving 2 tablespoons liquid; coarsely chop artichokes.

In a 3 quart slow cooker coated with cooking spray, combine spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts and peppers.  Stir in reserved pepper and artichoke liquids.  Cook 2 hours; stir dip; cook, covered 30-60 minutes longer.  Stir before serving; serve with crackers.  16 serving (1/4 cup each)

 

(Recipe for Five-Cheese Spinach & Artichoke Dip was on www.tasteofhome.com, 2014)

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Tomato-Potato Salad

August 16, 2014 Leave a Comment
Tomato-Potato Salad

Tomato-Potato Salad

 

Hot or cold, this salad is a hit.

            Misty Bouse                                                                       Portland, Oregon

 

Tomato-Potato Salad Recipe

Tomato-Potato Salad

1 Tbsp. apple cider vinegar

2 Tbsp. balsamic vinegar

½ Tbsp. FINES HERBES (or you can use ROSEMARY or THYME)

2 tsp. salt

2 tsp. PENZEYS FRESHLY GROUND PEPPER

5 cloves fresh garlic, peeled

1 red onion, peeled and sliced

2 lb. small red potatoes

1 oz. sundried tomatoes, minced

1/3 cup minced fresh basil

1 pint grape tomatoes, halved

7 hard-boiled eggs, diced

2 ribs celery, diced

1 cup feta cheese, crumbled

4 strips bacon, cooked and crumbled

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a blender, combine the vinegars, HERBS, salt, PEPPER, garlic and onion.  Puree until smooth.

Boil potatoes until just starting to get tender – a fork pierces them but not too easily, usually 8-10 minutes for small new potatoes.  Drain well. Quarter the potatoes and place in a serving bowl.

Pour the dressing over the potatoes and stir to coat.  Let sit for 10 minutes.  Add the remaining ingredients, stir to combine and serve warm or cold.         10-12 servings

 

(Recipe for Tomato-Potato Salad was in Penzeys Spices catalog)

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Cucumber Fruit Salsa

August 1, 2014 Leave a Comment
Cucumber Fruit Salsa

Cucumber Fruit Salsa

 

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

 www.tasteofhome.com

 

We always have way more cucumbers and tomatoes coming out of our garden then we can handle.  This is one of the many recipes I found to use them up in a delightful way.  If you want to make ahead, stir in the banana and peach right before serving.   * This recipe is Diabetic Friendly!! *

           Anna Davis                                                                                         Half Way, Missouri

      

Cucumber Fruit Salsa

1 large cucumber, finely chopped

2 medium green pepper, finely chopped

2 medium tomatoes, finely chopped

1 small red onion, finely chopped

1 small navel orange, segmented and chopped

2 Tbsp. lemon juice

1 Tbsp. minced fresh cilantro

1 Tbsp. minced fresh parsley

1 garlic clove, minced

¼ tsp. salt

¼ tsp. hot pepper sauce

1/8 tsp. pepper

1 medium peach, peeled and finely chopped

1 small banana, finely chopped

 

In a large bowl, combine the first 12 ingredients.  Refrigerate at least 30 minutes to allow flavors to blend.  Just before serving, stir in the peach and banana.             24 servings (1/4 cup each)

 

(Recipe for Cucumber Fruit Salsa was on www.tasteofhome.com, 2014)

 

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Grilled Shrimp Panzanella

July 24, 2014 Leave a Comment

 

Grilled Shrimp Panzanella

Grilled Shrimp Panzanella

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

www.tasteofhome.com

 

I like to liven up typical tossed salad with grilled shrimp, bread cubes and feta cheese.  The colorful dish is an attractive addition to pastry buffets.  * This recipe is Diabetic Friendly! *

                 Veronica Callaghan                                                                       Glastonbury, Connecticut

 

Grilled Shrimp Panzanella Recipe

Grilled Shrimp Panzanella

1 ½ cups Light Italian Dressing, divided

1 lb. uncooked jumbo or medium shrimp, peeled and deveined

1 loaf (14 oz.) ciabatta bread, halved lengthwise

8 cups torn mixed salad greens

3 plum tomatoes, quartered

1 cup (4 oz.) crumbled feta cheese

1 medium red onion, chopped

½ cup chopped ripe olives

4 garlic cloves, minced

 

Pour 1 cup salad dressing in a large resealable plastic bag.  Add the shrimp; seal bag and turn to coat.  Refrigerate for 30 minutes.

Meanwhile, brush bread with ¼ cup salad dressing.  Grill, uncovered, over medium heat for 2-3 minutes on each side or until lightly toasted.  Cut bread into cubes; set aside.

Drain and discard marinade.  Thread shrimp on four metal or soaked wooden skewers.  Grill, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.

In a large bowl, combine salad greens and remaining dressing toss to coat.  Add tomatoes, cheese, onions, olives, shrimp and bread cubes; toss to combine.               12 servings

 

(Recipe for Grilled Shrimp Panzanella was on www.tasteofhome.com, 2014)

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Holly’s Ridiculously Easy Blueberry Slaw

July 14, 2014 Leave a Comment
Holly's Ridiculously Easy Blueberry Slaw

Holly’s Ridiculously Easy Blueberry Slaw

 

This unique coleslaw is terrific for a barbecue or a brunch, says Holly Whitcomb.  It is also really great with Buttermilk Ranch or Country French Vinaigrette dressing.                                                                               

 

Holly’s Ridiculously Easy Blueberry Slaw Recipe

 

Holly’s Ridiculously Easy Blueberry Slaw

1 bag (about 16 oz.) shredded cabbage coleslaw mix (or make your own by shredding ½ head green cabbage and 2 peeled carrots)

½ small red onion, chopped

1 pint blueberries, washed and destemmed

½ bunch fresh cilantro, chopped (1/3 – 1/2 cup)

½ tsp. CRACKED BLACK PEPPER

Raspberry Vinaigrette Dressing:     ¾ cup olive oil

¼ cup cider vinegar

1 Tbsp. RASPBERRY ENLIGHTENMENT

2 Tbsp. sugar (more or less to taste)

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a serving bowl, combine the slaw ingredients.  Using a blender or a whisk, combine the dressing ingredients.

Drizzle over the slaw and toss to coat.  Try to dress the salad half an hour or so ahead of time.  Toss before serving.          10 serving

 

(Recipe for Holly’s Ridiculously Easy Blueberry Slaw was in Penzeys Spices catalog)

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