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



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




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)


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)


Shrimp Piccata with Zucchini Noodles

Shrimp Piccata with Zucchini Noodlesi

Shrimp Piccata with Zucchini Noodles


The tangy sauce of this Italian-restaurant favorite is a natural with shrimp.  Serving it over zucchini noodles (Veggetti, as seen on TV, this is a spiral vegetable slicer) keeps the dish summery and low-cal, but it’s also delicious with whole-wheat spaghetti


Shrimp Piccata with Zucchini Noodles Recipe


Shrimp Piccata with Zucchini Noodles

5-6 medium zucchini (2 ¼ – 2 ½ lbs.), trimmed

½ tsp. salt

2 Tbsp. butter

2 Tbsp. extra-virgin olive oil, divided

2 garlic cloves, minced

1 lb. raw shrimp (21-25 count), peeled and deveined, tails left on if desired

1 cup low-sodium chicken broth

1 Tbsp. cornstarch

1/3 cup white wine

¼ cup lemon juice

2 Tbsp. chopped fresh parsley


Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips.  Stop when you reach the seeds in the middle (seeds make the noodles fall apart).    Place the zucchini “noodles” in a colander and toss with salt.  Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat.  Add garlic and cook, stirring for 30 seconds.  Add shrimp and cook, stirring for 1 minute.

Whisk broth and cornstarch in a small bowl.  Add to the shrimp along with wine and lemon juice.  Simmer. Stirring occasionally, until the shrimp is just cooked through, 4 to 5 minutes.  Remove from heat.

Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat.  Add the zucchini

noodles and gently toss until hot, about 3 minutes.  Serve the shrimp and sauce over the zucchini noodles, sprinkled with parsley.

Serves 4


(Recipe for Shrimp Piccata with Zucchini Noodles, Eating Well Magazine, 2015)


Pasta Fagioli

Pasta Fagioli

Pasta Fagioli

This is a healthier version of Pasta Fagioli.  I found this recipe in Newsday, earlier this year 2013.

Pasta Fagioli Recipe

Pasta Fagioli

1 Tbsp. olive oil

1 cup chopped red onion

3 garlic cloves, minced

½ tsp. dried crushed rosemary

2 carrots, chopped

2 ribs celery, chopped

4 cups low-sodium vegetable or chicken broth

1 (14.5 oz.) can diced tomato with basil, garlic and oregano

1 cup (5 ½ oz.) Orzo or Ditalini

2 (15 oz.) cans lower-sodium cannellini beans, drained and rinsed

Salt and pepper to taste

¼ cup grated or shaved Parmesan


Heat the oil in a soup pot set over medium high.  Add the onion, garlic and rosemary; cook, stirring often, 1 minute or until garlic is slightly softened.

Add carrots and celery; cook until somewhat softened, about 4 minutes.

Add the broth and tomatoes and bring to a boil.  Stir in the pasta and cook until al dente, 8 to 9 minutes.  Stir in the beans, cook 1 minute to heat through, and season to taste with salt and pepper.  Top each bowl with grated or shaved Parmesan.           6 servings

(Recipe for Pasta Fagioli was in Newsday, Thursday, January 3, 2013)


Creamy Pasta with Chicken and Peas

Creamy Pasta with Chicken and Peas

Creamy Pasta with Chicken and Peas

I simply love a creamy based sauce, and this Creamy Pasta with Chicken and Peas sounds delicious.   I found this recipe in Newsday, January 24, 2013…hope you enjoy it.

Creamy Pasta with Chicken and Peas Recipe

Creamy Pasta with Chicken and Peas

1 Tbsp. canola oil

1 Lb. boneless chicken thighs, cut into bite-size pieces

½ tsp. salt

8 oz. medium egg noodles

1 Tbsp. butter

1 cup chopped onion

1 (10 oz.) box sliced mushrooms

3 Tbsp. flour, divided

1 cup low-sodium chicken broth

2 tsp. tomato paste

2 tsp. Worcestershire sauce

1 cup frozen peas

¾ cup light sour cream

Heat oil in large, nonstick skillet over medium heat.  Add chicken, sprinkle with salt.  Cook, stirring occasionally, for 6 to 8 minutes, until chicken is cooked through.  Transfer to a plate.

Cook noodles in plenty of lightly salted, boiling water until al dente, according to package directions.  Drain.

While noodles cook, melt butter in skillet; add onions and cook over medium heat 4 to 5 minutes, or until softened.  Add mushrooms and sprinkle with about half the flour; stir until flour is no longer visible; repeat with remaining flour.

Stir in broth, tomato paste and Worcestershire; increase heat to bring to boil.  Stir in peas and cook until peas are tender and sauce is thickened, 3 to 4 minutes.  Stir in chicken and cook 2 minutes to heat through.  Remove from heat and let stand 1 minute.  Stir in sour cream and toss with noodles.

4 servings

(Recipe for Creamy Pasta with Chicken and Peas was is Newsday, January 24, 2013.)


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