Butternut Squash Soup

Okay, okay.... Don't laugh. I was reading "RedBook" magazine 

and I stumbled upon the recipe section within the magazine. 

I quickly skimmed through the ingredients of "Kelly's Butternut Squash Soup"

and realized just HOW easy this soup could be. 

I also noticed the base was a vegetable stock and coconut milk. 

Even better!

Ingredients:

4 tbsp Olive Oil

4 garlic cloves, minced

2 medium onions, diced small

2 large butternut quash (2 lb), peeled, seeded and cut into 1-inch cubes

4 medium carrots, peeled and chopped

2 small yukon gold or russet potatoes, cut into 1-inch cubes (I used 4 small yukon)

8 cups vegetable stock or water (I actually used chicken stock)

2 cups canned coconut milk (I used lite)

salt and pepper to taste

This recipe makes 12 servings. Each (1 cup serving): ~210 cal.

Heat oil in a large stock-pot over medium-low heat.
Add garlic, onion and a pinch of salt, stirring until translucent, 3 to 5 min.

Add squash.

Add carrots and potatoes.

Add stock.
Bring to a BOIL.
Lower heat to a simmer and cook 25-30 min,
or until vegetables can be easily pierced with a fork.
Remove from heat and add coconut milk.

Puree soup with a blender. 

Season with salt and pepper.

I garnished my bowl of soup with 4 oz. grilled chicken.
This is a great soup.
Easy. Simple and very delicious!

Recipe courtesy of: Redbook Magazine p.24; Kelly Osbourne, "Kelly's Butternut Squash Soup"

Pizza Soup

Yes! I said it...pizza soup.

I know....it sounds a little weird.

However, it's a delightfully hearty soup that packs the full flavor of a meat-lovers pizza with each bite.

Go ahead, I dare you to NOT fall in love with this soup!

I've always loved this recipe and got it from my mom. 

She would always be sure to make a HUGE pot of this stew each and every time she would come to visit.

Ingredients:

1 1/4 c. fresh sliced mushrooms

1/2 C. onion, chopped

2 zucchinis, sliced

1 tbsp. Olive oil or butter

1 lb. (16 oz) Italian sausage

1 (15 oz.) can pizza sauce

3 C. water

1 package (6 oz) turkey pepperoni, chopped

1 medium tomato, chopped

1/4 tsp. Italian seasoning

garlic salt---for flavoring the veggies

garnish items:

Mozzarella cheese

Parmesan cheese

black olives

pineapple

Canadian bacon

...anything else that you'd love ON a pizza.

Cut up zucchini, mushrooms and onion.
Sprinkle garlic salt over all veggies.
Saute with olive oil (or butter) for about 3-5 min.

In a separate pot, brown the sausage.

Once browned, grab a colander.

Drain the fat. Do NOT rinse.
Return the sausage to the pot.

Add the sauteed veggies to the sausage.

Roughly chop the turkey pepperoni.

Add to pot.

Stir, then add the pizza sauce and 3 cups of water.

Stir and add the Italian seasoning.

Chop the tomato and add to pot.
Stir, then let simmer for about 20-30 min.

serve, alone with a spoon....
OR....

....dredged in your favorite toppings!

My boys LOVE pineapple and olives on their soup.
I also serve this soup along side my homemade bread
Enjoy this great rendition of an Italian dish!

Recipe coutesy from: Anne Holdaway, my food-tastic mother, who got it from my Aunt Ruth. ;)

Curried Cauliflower Soup

I love the flavors in Thai foods and curry's, and I'm a huge fan of bisque soups, so when I saw this recipe, I knew I had to try it.   

Ingredients:

1/3 cup raw cashews
3/4 cup water
2 tsp extra virgin olive oil
1 medium onion, diced
1 large head cauliflower, cut into 1-inch pieces
1 14-oz can light coconut milk
2 tbsp curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp evaporated cane sugar
1/4 tsp ground cinnamon
1/4 cup chopped fresh cilantro
1 tsp Salt

Directions
Put the cashews in a blender and blend until finely ground. Add ¾ cup water and blend for 2 minutes.

Pour the cashew mixture through a fine-mesh strainer into a bowl, pressing on the solids with the back of a spoon. Discard the solids.

In a large pot, heat the olive oil over low heat. Add the onion and sauté until golden.

Add the cauliflower, coconut milk, strained cashew milk, curry powder, turmeric, cumin, sugar, cinnamon, and salt as needed. Add enough water to cover.

Bring to a low boil, reduce the heat, and simmer until the cauliflower is tender, about 10 minutes.

Blend the soup with an immersion blender until the desired consistency is reached. If using a standing blender, allow the mixture to cool for 20 minutes. Pour the soup into the blender. Hold the lid down firmly with a clean, folded towel over it. Start on low speed and blend until the soup is smooth. Return to the pot and reheat if serving hot.

Ladle into bowls and garnish with cilantro before serving.

Makes 10 cups

To make this soup PALEO, exclude adding the salt

*Recipe courtesy of The Dr. Oz Show ~ Dr. Weil

I cooked up Salmon and served it together with this soup.  It was a tasty little combo.

Turkey Chili

I've never been a fan of "beany chili" (or chili with an enormous amount of beans in it).  So years ago I made up my own chili with minimal amounts of beans.  Later we changed up our diet to eat healthier and started using Ground Turkey instead of Ground Beef...the problem with ground turkey is that it's not as "Flavorful" as beef.  After tweaking my chili recipe, you can't even tell it's made with turkey.

 

1 package Lean Ground Turkey

1/2 tsp. minced garlic (small clove of fresh garlic)

1 1/2 Tbs. Cholula hot sauce

1/2 tsp. crushed red peppers

1 tsp. Natures Seasoning

1 tsp. Tobasco hot sauce

1 tsp. chili powder

1 tsp. fresh cracked pepper

 

In a large pot, brown the turkey meat.  During the browning process add in all the above ingredients (add more of each seasoning depending on what you like personally...ie. more spicy? more garlicky? just add another tsp. of whichever ingredient you want)



Once the meat is browned and seasoned add the next set of ingredients:

1 14oz. can black beans

2 14oz. cans petite diced tomatoes

2 14oz. cans tomato sauce

1 package McCormick Chili Seasoning (I use 30% less sodium)

Evenly mix the chili and bring to a boil.  Then turn the stove on low and simmer the chili for a few hours...long enough for all the flavors to blend evenly together.  Then serve & Enjoy!

Thai Shrimp Bisque

2 C brown rice, prepare as usual and keep warm
1 lb uncooked, tail-on medium shrimp

1 TBS vegetable oil
¼ C sliced green onions OR regular onion, chopped
1 inch piece peeled and grated fresh ginger
2 garlic cloves, pressed

2 TBS cornstarch
1 TBS sugar
2 TBS Hoisin sauce (found in Asian section of grocery)
1 tsp salt
1 TBS tomato paste
1 tsp curry powder (to preferred taste)
dash of cayenne pepper (optional, can be slightly spicy already from the ginger)

2 C chicken broth
1 can lite coconut milk (or regular)
fresh lime juice, to taste

8 oz sliced mushrooms (or less if desired)
1 can plain diced tomatoes, drained (or 1 C diced fresh tomatoes)
2 TBS snipped cilantro



DIRECTIONS:

1. Clean and remove tails from shrimp, set aside.
2. Heat oil in a medium pot. Add onions, ginger and garlic; cook and stir 2-3 minutes.
3. Stir in cornstarch, sugar, Hoisin sauce, salt, tomato paste, curry and cayenne.
4. Gradually add broth, coconut milk and lime juice. Bring to a boil.
5. Add mushrooms. Simmer 3-4 minutes.
6. Add tomatoes; simmer 3-4 more minutes.
7. Add shrimp (at very end...like 3-5 minutes before you think you'll be eating) and cook for 3-5 min.
8. Ladle into soup bowls; top with hot cooked rice and snipped cilantro.

Recipe: Courtesy of Melanie Redd

Tomato Basil Bisque

6 carrotts diced
1 red bell pepper diced
1 red onion diced
saute all 3 together with 1/2 cube butter

Once veggies are soft add:
1 large can (1 lb 12oz) of diced tomatoes
1 small can (14.5oz) diced tomatoes
2 TBS tomato paste
1/2 tsp pepper
1 1/2 tsp sugar
2 tsp salt

Bring to a boil, then let soup simmer for 20 min.Add fresh Basil...about 2 cups then stir it inAdd 1.5 cups of whipping cream,and stir it in

Blend your soup, little bits at a time, pour it into a large bowlOnce all blended, pour back into your original pan, bring to a boil once moreThen Serve It Up!!! Goes great w/crackers or french bread. YUMMY!!!