Butternut Squash Soup with Apples

Butternut Squash Soup with Apple

Butternut Squash Soup with Apple

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…

 

Butternut Squash Soup with Apples Recipe

 

Butternut Squash Soup with Apple

1 shallot

1 clove garlic

¼ cup water

3 cups cored, peeled and cubed butternut squash

2 cups reduced-sodium, fat-free chicken broth

¾ cup apple cider

¼ cup plain non-fat yogurt

½ of an apple

 

Mince the shallot and garlic.  Pour the water into a soup pot, and cook them until soft, about 2 minutes.  Add the squash and the broth.  Bring to a boil, then reduce to a simmer and cook for about 20 minutes.

In a blender or food processor, blend the mixture.  Add the cider and yogurt and continue.  Put the soup back into the pot.  Dice the apple, leaving the skin in.  Reheat on low.           4-6 servings

 

(Recipe for Butternut Squash Soup with Apple, was in The Everything Soup Cookbook, 2002, 2015)

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Carrot Zucchini Muffins

Carrot Zucchini Muffins

Carrot Zucchini Muffins

These muffins from Becky Von Seggern are super moist and not-too-guilty pleasure with applesauce replacing oil or butter.

 

Carrot Zucchini Muffins Recipe

 

Carrot Zucchini Muffins

1 cup flour

½ cup whole-wheat flour

½ cup oatmeal

1 cup brown sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. cinnamon

1 tsp POWDERED GINGER

¼ tsp. GROUND CLOVES

½ cup raisins

¼ cup chopped pecans

2 eggs

2 tsp. PURE VANILLA EXTRACT

½ cup carrot, grated (1 regular size)

½ cup zucchini (1 small)

1 tsp. orange zest

1 cup applesauce

½ cup crushed pineapple

½ cup coconut

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.  Grease muffin pans.  In a large bowl combine the flours, oatmeal, brown sugar, salt, baking powder, cinnamon, GINGER and CLOVES.  Stir in the raisins and nuts then set aside.

In another bowl beat the eggs until frothy.  Stir in VANILLA, carrots, zucchini, orange zest, applesauce, pineapple and coconut.

Pour the egg mixture into the dry mixture and stir until just combined.  Do NOT OVER-MIX.  Put into greased muffin pans.  Bake at 350 F. for 25 minutes.           21 muffins

 

(Recipe for Carrot Zucchini Muffins was in Penzeys Spices catalog)

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Pumpkin Chili

 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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Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

Salmon Cutlets with Pineapple Salsa

This recipe, Salmon Cutlets with Pineapple Salsa, one of the tastiest ways we know to get the healthy omega-3 fatty acids that fish such as salmon are famous for.

 

Salmon Cutlets with Pineapple Salsa Recipe

 

Salmon Cutlets with Pineapple Salsa

4 salmon cutlets cut 1 inch thick

Pineapple Salsa

5 ½ oz. fresh pineapple, roughly chopped

2 spring onions, finely chopped

1 fresh red chili, seeded and finely chopped

1 Tbsp. lemon juice

2 Tbsp. freshly chopped mint

 

Preheat BBQ to medium heat.  Cook salmon cutlets on lightly oiled grill for 3-5 minutes on each side or until flesh flakes when tested flakes when tested with fork.  (Or cook in oven; on broil)

To make salsa, place pineapple, spring onions, chili, lemon juice and mint in a food processor or blender and process to combine.  Serve at room temperature with salmon cutlets.

 

(Recipe for Salmon Cutlets with Pineapple Salsa, Diabetic Connect, 2015)

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Curried Pumpkin Soup

Curried Pumpkin Soup

Curried Pumpkin Soup

This recipe, Curried Pumpkin Soup, is rich, smooth and nicely spicy.

                                  Sandy Bingham                                                                Portland, Oregon

 

Curried Pumpkin Soup Recipe

 

Curried Pumpkin Soup

2 medium onions, finely chopped (2 cups)

2 Tbsp. butter

2 large garlic cloves

1 ½ Tbsp. minced fresh ginger

2 tsp. GROUND CUMIN

1 tsp. GROUND CORIANDER

½ – 1 tsp. CARDAMOM (recipe calls for the full teaspoon)

1 ½ tsp. salt

¾ tsp crushed red peppers

2 cans (15 oz.) solid pack pumpkin (NOT PIE FILLING)

7 cups water

1 ½ cups low-sodium chicken or vegetable broth

1 can (14 oz.) unsweetened regular coconut milk

¼ cup olive oil

2 tsp. whole BROWN MUSTARD SEED

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

Heat the butter in a stockpot over medium low heat.  Add the onion and cook until softened, 3-5 minutes.  Add the garlic and ginger and cook, stirring 1 minute.  Add the CUMIN, CORIANDER and CARDAMOM and cook, stirring, for 1 minute.  Add the salt, crushed red pepper, pumpkin, water, broth and coconut milk and simmer, uncovered, stirring occasionally, for 30 minutes.

Remove from heat.  Puree the soup so it is totally smooth; do this in batches using a blender or food processor (Use caution when blending hot liquids and don’t fill the blender more than half full).  Keep warm over low heat.

Heat the olive oil in a skillet over medium-high heat until hot but not smoking.  Add the MUSTARD SEED and cook until they begin to pop, about 15 seconds.  Carefully add the mixture to the soup and stir until combined.  Add additional broth if you would like a thinner soup.          10-12 serving

 

(Recipe for Curried Pumpkin Soup was in Penzeys Spices catalog)

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Meatball and Barley Soup

Meatball and Barley Soup

Meatball and Barley Soup

This recipe, Meatball and Barley Soup, its October 4, 2015…and it is COLD outside.  I think that it is time for SOUP.  Try this soup…it has barley, cannellini beans, escarole and ground pork…and other ingredients.

 

Meatball and Barley Soup Recipe

 

Meatball and Barley Soup

1 Tbsp. olive oil

2 medium carrots, peeled and diced

2 ribs celery, diced

1 cup diced onion

1 cloves garlic, finely diced

6 cups low-sodium chicken broth

1 ¼ cups barley

1 lb. ground pork

¾ cup shredded Parmesan cheese, plus more for garnish

2 Tbsp. fresh chopped parsley

1 ½ tsp. salt

½ tsp. pepper

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

8 cups roughly chopped escarole (first, wash well)

 

In a large pot, heat oil over medium heat.  Add carrots, celery and onion; cook 10 minutes.  Stir in garlic and cook 2 minutes.  Add broth, 2 cups water and barley.  Bring to a boil.  Reduce heat to medium-low, cover and cook 25 minutes.

Meanwhile, mix together ground pork, ¼ cup Parmesan, and the parsley, ¼ teaspoon salt and ¼ teaspoon pepper.  Roll into 30 meatballs, about 1 tablespoon each.

Drop meatballs into soup.  Stir in beans.  Return to a simmer and cook 5 minutes.  Stir in escarole and remaining ½ cup Parmesan, 1 ¼ teaspoon salt and ¼ teaspoon pepper.  Ladle into bowls and garnish with grated Parmesan, if desired.

 

(Recipe for Meatball and Barley Soup, 2015)

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Salsa Shrimp Tacos

Salsa Shrimp Tacos

Salsa Shrimp Tacos

This recipe, Salsa Shrimp Tacos, quick-cooking shrimp is a fantastic, from-the-sea filling tacos.

 

Salsa Shrimp Tacos Recipe

 

Salsa Shrimp Tacos

¾ cup Thick ‘n Chunky salsa

½ cup fresh chopped green bell pepper

¾ lb. uncooked deveined, peeled, medium shrimp, thawed it frozen, tails removed

1 box (12) taco shells

¾ cup shredded Mexican cheese blend

¾ cup shredded lettuce

¼ cup taco sauce

 

In 10 inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.

Stir in shrimp.  Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.

Fill each taco shell with about ¼ cup shrimp mixture.  Top with cheese, lettuce and taco sauce.

 

(Recipe for Salsa Shrimp Tacos, Diabetic Connect, 2015)

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Butternut Squash-Coconut Soup

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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Pumpkin and Chili Soup

Pumpkin and Chili Soup

Pumpkin and Chili 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…

 

Pumpkin and Chili Soup Recipe

 

Pumpkin and Chili Soup

1 can (29 oz.) of Libby’s 100% Pure Pumpkin

¼ lb. bacon

2-3 Serrano chilies (or other medium-hot chilies)

2 onions

1 Tbsp. butter

2 tsp. cumin

9 cups Kitchen Basic Chicken Broth

1 ½ cups grated Swiss or Muenster cheese

3 Tbsp. chopped parsley

 

Chop the bacon.  Remove the seeds from the chilies and mince the flesh.  Chop the onions.

In a soup, warm the butter and sauté the chopped bacon on medium until almost crisp.  Add onions and sauté for about 5 minutes.  Add the pumpkin, chilies, cumin and broth.  Bring to a boil; reduce to a simmer and cook for 20 minutes.

As it cooks, grate the cheese and chop the parsley.  Make sure the soup is warmed through but not boiling when you add them.

4-6 servings

 

(Recipe for Pumpkin and Chili Soup, was in The Everything Soup Cookbook, 2002, 2015)  

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Pumpkin Mousse

Pumpkin Mousse

Pumpkin Mousse

This recipe, Pumpkin Mousse, is the perfect dessert for Fall evenings when you’re craving the spices that remind you of family and holidays.  Low in fat and only 13g of carbs.

 

Pumpkin Mousse Recipe

Pumpkin Mousse

1 (1 oz.) pkg. sugar free instant vanilla pudding

1 cup fat free milk

½ cup pumpkin puree

½ tsp. cinnamon

1/4 tsp. ground allspice

¼ ground ginger

2 ¼ cups Light Whipped Topping, divided

¼ tsp. ground nutmeg

 

Whisk the instant pudding and milk together and let it set for 2 minutes until it thickens up.

Add in the pumpkin puree and spices and mix well.

Gently fold in 1 ½ cups whipped topping until well combined.

Divide into 6 dishes (about ½ cup per serving.)

Refrigerate until ready to serve.

Before serving, top each dessert with 2 tablespoons of light whipped topping and sprinkle ground nutmeg.

 

(Recipe for Pumpkin Mousse, Diabetic Connect, 2015)

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