Thursday, April 9, 2009
I have done away with the themes, since we don't seem to be getting a lot of traffic here. If you feel like posting, post. Sometime when I have time I will clean up the categories a little and relabel them just by type instead of by month and then I will periodically add any new recipes to the correct category.
Tuesday, March 10, 2009
Rice Pudding with Kiwi and Orange
Prep 10 min Cook 18 min Serves 4
2 cups fat free milk
1 1/2 cups cooked white rice
1/4 cup raisins
2 T sugar
1 large orange, peeled and chopped
2 kiwi fruits, peeled and chopped
1/2 t vanilla extract
1. Bring the milk, rice, raisins and sugar to a boil in a medium saucepan. Reduce the heat and simmer, uncovered, stirring often, until the pudding is thick and creamy, about 15 minutes. Meanwhile, combine the orange and kiwi fruits in a medium bowl. Set aside.
2. Remove the pudding from the heat and stir in the vanilla. Serve the pudding warm or cover and refrigerate until chilled, about 2 hours. Serve with the fruit.
Per serving (1/2 cup pudding and 1/2 cup fruit): 223 Cal, 1 g fat, 0 g Sat fat, 0 g Trans fat, 3 mg Chol, 67 mg Sod, 49 g Carb, 3 g Fib, 7 g Prot, 195 mg Calc.
WW Points value: 4
2 cups fat free milk
1 1/2 cups cooked white rice
1/4 cup raisins
2 T sugar
1 large orange, peeled and chopped
2 kiwi fruits, peeled and chopped
1/2 t vanilla extract
1. Bring the milk, rice, raisins and sugar to a boil in a medium saucepan. Reduce the heat and simmer, uncovered, stirring often, until the pudding is thick and creamy, about 15 minutes. Meanwhile, combine the orange and kiwi fruits in a medium bowl. Set aside.
2. Remove the pudding from the heat and stir in the vanilla. Serve the pudding warm or cover and refrigerate until chilled, about 2 hours. Serve with the fruit.
Per serving (1/2 cup pudding and 1/2 cup fruit): 223 Cal, 1 g fat, 0 g Sat fat, 0 g Trans fat, 3 mg Chol, 67 mg Sod, 49 g Carb, 3 g Fib, 7 g Prot, 195 mg Calc.
WW Points value: 4
Monday, February 23, 2009
Old-fashioned chocolate malts
Prep 5 min cook none serves 4
2 cups no-sugar-added chocolate fat-free ice cream (or any flavor)
1 1/2 cups fat-free milk
2 T malt powder
2 T chocolate syrup
Combine the ice cream, milk, malt powder and syrup in a blender. Process on high speed until smooth. Pour into 4 tall slim glasses and serve with extra-long straws.
per serving (3/4 cup): 182 cal., 1 g fat, o g sat fat, o g trans fat, 8 mg chol, 181 mg sod, 37 g carb, 4 g fib, 9 g prot, 296 mg calc. WW points value: 3
2 cups no-sugar-added chocolate fat-free ice cream (or any flavor)
1 1/2 cups fat-free milk
2 T malt powder
2 T chocolate syrup
Combine the ice cream, milk, malt powder and syrup in a blender. Process on high speed until smooth. Pour into 4 tall slim glasses and serve with extra-long straws.
per serving (3/4 cup): 182 cal., 1 g fat, o g sat fat, o g trans fat, 8 mg chol, 181 mg sod, 37 g carb, 4 g fib, 9 g prot, 296 mg calc. WW points value: 3
Sunday, February 8, 2009
Baked Potatoes with Chili
Prep 12 min Cook 45 min Serves 4
2 large (10-0unce) baking potatoes, scrubbed
4 teaspoons canola oil
1 onion, chopped
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes with green chilies
1 medium zucchini, diced
1 teaspoon chili powder
3/4 teaspoon ground cumin
1 cup chopped cooked skinless chicken breast
4 Tablespoons fat-free sour cream
Chopped fresh cilantro
1. Pre heat the oven to 425*F. Rub the skins of the potatoes with 1 teaspoon of the oil. Place on the middle rack of the oven and bake until fork-tender, 45-50 min.
2. Meanwhile, heat the remaining 3 teaspoons oil in a nonstick saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until golden, 8-10 minutes. Add the tomatoes, chili powder, and cumin; bring to a boil. Reduce the heat and simmer, covered, until the zucchini is tender, about 15 minutes. Add the chicken and heat through.
3. Cut the potatoes in half lengthwise and spoon the chili evenly over the halves. Top each half with 1 Tablespoon of the sour cream and sprinkle with the cilantro.
Per serving:(1/2 potato, generous 3/4 cup chili, and 1 Tablespoon sour cream):292 calories, 7 g fat, 1 g sat fat, 0 g trans fats, 32 mg chol, 594 mg sod, 42 g carb, 5 g fib, 17 g prot, 108 mg calc. Weight watchers points value: 6
2 large (10-0unce) baking potatoes, scrubbed
4 teaspoons canola oil
1 onion, chopped
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes with green chilies
1 medium zucchini, diced
1 teaspoon chili powder
3/4 teaspoon ground cumin
1 cup chopped cooked skinless chicken breast
4 Tablespoons fat-free sour cream
Chopped fresh cilantro
1. Pre heat the oven to 425*F. Rub the skins of the potatoes with 1 teaspoon of the oil. Place on the middle rack of the oven and bake until fork-tender, 45-50 min.
2. Meanwhile, heat the remaining 3 teaspoons oil in a nonstick saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until golden, 8-10 minutes. Add the tomatoes, chili powder, and cumin; bring to a boil. Reduce the heat and simmer, covered, until the zucchini is tender, about 15 minutes. Add the chicken and heat through.
3. Cut the potatoes in half lengthwise and spoon the chili evenly over the halves. Top each half with 1 Tablespoon of the sour cream and sprinkle with the cilantro.
Per serving:(1/2 potato, generous 3/4 cup chili, and 1 Tablespoon sour cream):292 calories, 7 g fat, 1 g sat fat, 0 g trans fats, 32 mg chol, 594 mg sod, 42 g carb, 5 g fib, 17 g prot, 108 mg calc. Weight watchers points value: 6
Sunday, February 1, 2009
February Theme
Let's help each other stick to those New Year's resolutions! Post your healthy, low fat, low cal recipes and tips here!
Thursday, January 29, 2009
Hamburger Soup
Brown together: 1 lb. humburger and 1 medium onion.
Salt and pepper to taste. Put in large pot and cover with water.
Let cook on low heat for 1/2 hour. Add 3/4 c. chopped cabbage. Let
simmer about 15 minutes. Add 2 c. canned tomatoes or tomato juice.
Let cook on low heat 15 more minutes. Add 4 or 5 medium potatoes and 3 carrots.
Cook until done.
It is important that everything is cooked in the right order.
This is very good, and of course you ca put more water and veggies as needed.
I also don't put salt in it, as we try to not eat added salt.
from Mom
Salt and pepper to taste. Put in large pot and cover with water.
Let cook on low heat for 1/2 hour. Add 3/4 c. chopped cabbage. Let
simmer about 15 minutes. Add 2 c. canned tomatoes or tomato juice.
Let cook on low heat 15 more minutes. Add 4 or 5 medium potatoes and 3 carrots.
Cook until done.
It is important that everything is cooked in the right order.
This is very good, and of course you ca put more water and veggies as needed.
I also don't put salt in it, as we try to not eat added salt.
from Mom
Delicious Banana Shake
2 bananas, sliced
2 c. fat-free milk
2 c. nonfat vanilla yogurt
1/2 c. pineapple juice
1 Tbsp honey
Makes 4 16oz servings
Processall ingredients in a blender until
smooth. Serve immediately.
this is good in helping reduce high blood pressure
It is very good.
-from Mom
2 c. fat-free milk
2 c. nonfat vanilla yogurt
1/2 c. pineapple juice
1 Tbsp honey
Makes 4 16oz servings
Processall ingredients in a blender until
smooth. Serve immediately.
this is good in helping reduce high blood pressure
It is very good.
-from Mom
Friday, January 9, 2009
Homemade Chicken Broth
5 pounds chicken parts or 2 whole chickens
2 large onions unpeeled, quartered
2 leeks, peeled, cleaned and cut lengthwise
2 large carrots, peeled, cut into chunks
2 tablespoons black peppercorns
2 bay leaves
2 garlic cloves
a handful parsley stems
6 quarts water
Combine in a large stock pot all chicken parts if cut up or 2 the whole chickens along with all other ingredients. Bring to boil over high heat. Skim any foam, and simmer on med/low for 1 1/2 to 2 hours. Skim fat from top, Strain and cool. Refrigerate for 2 days, or freeze.
Yield: 4 to 5 quarts
2 large onions unpeeled, quartered
2 leeks, peeled, cleaned and cut lengthwise
2 large carrots, peeled, cut into chunks
2 tablespoons black peppercorns
2 bay leaves
2 garlic cloves
a handful parsley stems
6 quarts water
Combine in a large stock pot all chicken parts if cut up or 2 the whole chickens along with all other ingredients. Bring to boil over high heat. Skim any foam, and simmer on med/low for 1 1/2 to 2 hours. Skim fat from top, Strain and cool. Refrigerate for 2 days, or freeze.
Yield: 4 to 5 quarts
Salsa Chicken Soup
4 boneless chicken breasts
1 tsp garlic powder
1 tblsp cumin
½ tsp chili powder
1-49 oz can chicken broth
1-16 oz jar mild or medium chunky salsa
1-15 oz can black beans, drained
1 bag tortilla chips
shredded cheese
sour cream
Dice chicken breasts into 1 inch cubes. Add chicken, garlic, cumin, chili powder, chicken broth, salsa, corn, and black beans into crock pot. Cook on high 3-4 hours or on low 5-7 hours. To serve, put a few chips in each bowl and then ladle soup into bowl. Sprinkle on remaining sour cream, cheese and tortilla strips (if desired).
1 tsp garlic powder
1 tblsp cumin
½ tsp chili powder
1-49 oz can chicken broth
1-16 oz jar mild or medium chunky salsa
1-15 oz can black beans, drained
1 bag tortilla chips
shredded cheese
sour cream
Dice chicken breasts into 1 inch cubes. Add chicken, garlic, cumin, chili powder, chicken broth, salsa, corn, and black beans into crock pot. Cook on high 3-4 hours or on low 5-7 hours. To serve, put a few chips in each bowl and then ladle soup into bowl. Sprinkle on remaining sour cream, cheese and tortilla strips (if desired).
Salsa Bean Soup
1 tsp veggie oil
1 tblsp minced garlic
2 c water
½ tsp chili powder
3 cans black beans, drained
1-8 oz bottle salsa
1 tblsp lime juice
½ c cheese
Heat oil; add garlic and sauté for 1 minute. Stir in water, chili powder, beans and salsa. Bring to a boil and reduce heat. Simmer. Place 3 cups of the black bean mixture in blender and process until smooth. Return to pan. Stir in lime juice; simmer for 10 minutes. Remove from heat and sprinkle with cheese.
1 tblsp minced garlic
2 c water
½ tsp chili powder
3 cans black beans, drained
1-8 oz bottle salsa
1 tblsp lime juice
½ c cheese
Heat oil; add garlic and sauté for 1 minute. Stir in water, chili powder, beans and salsa. Bring to a boil and reduce heat. Simmer. Place 3 cups of the black bean mixture in blender and process until smooth. Return to pan. Stir in lime juice; simmer for 10 minutes. Remove from heat and sprinkle with cheese.
Corn Chowder
10 oz. corn
½ c. cubed potato
½ c. onion
1/3 c. water
2 tsp. chicken bouillon
¼ tsp. pepper
1 ¾ c. milk
1 tblsp butter
2 tblsp. Flour
Combine corn, potato, onion, water, bouillon and pepper. Bring to boil and reduce heat. Cover and simmer about 10 minutes. Stir in 1 ½ c. of the milk and the butter. Combine the remaining milk and flour. Stir milk / flour mixture into corn mixture. Cook and stir until thick and bubbly.
½ c. cubed potato
½ c. onion
1/3 c. water
2 tsp. chicken bouillon
¼ tsp. pepper
1 ¾ c. milk
1 tblsp butter
2 tblsp. Flour
Combine corn, potato, onion, water, bouillon and pepper. Bring to boil and reduce heat. Cover and simmer about 10 minutes. Stir in 1 ½ c. of the milk and the butter. Combine the remaining milk and flour. Stir milk / flour mixture into corn mixture. Cook and stir until thick and bubbly.
Clam Chowder
4 potatoes, cubed
2 onions, chopped
½ c. butter
¾ c. flour
2 quarts milk
3 cans chopped clams
salt
1 tsp. sage
1 tsp. thyme
½ tsp. celery salt
½ tsp. pepper
Cook potatoes until tender. Sauté onions in butter. Add flour and mix until smooth. Stir in milk. Cook over medium heat stirring constantly until thick and bubbly. Add potatoes. Add clams and remaining ingredients.
2 onions, chopped
½ c. butter
¾ c. flour
2 quarts milk
3 cans chopped clams
salt
1 tsp. sage
1 tsp. thyme
½ tsp. celery salt
½ tsp. pepper
Cook potatoes until tender. Sauté onions in butter. Add flour and mix until smooth. Stir in milk. Cook over medium heat stirring constantly until thick and bubbly. Add potatoes. Add clams and remaining ingredients.
Thursday, January 8, 2009
Creamy Potato
Bear Creek Soup Mix
Follow the recipe on the packet or can.
If you want something more than just a wonderful potato soup, you can add; corn, ham, sausage, cheese (i usually use cheddar), broccoli, peas, clams, mushrooms, asparagus, green pepper. Or use your imagination and add whatever you think would taste good in potato soup. The soup mix has potato chunks in it. Sometimes I add a few more pre-cooked pieces of potato.
Follow the recipe on the packet or can.
If you want something more than just a wonderful potato soup, you can add; corn, ham, sausage, cheese (i usually use cheddar), broccoli, peas, clams, mushrooms, asparagus, green pepper. Or use your imagination and add whatever you think would taste good in potato soup. The soup mix has potato chunks in it. Sometimes I add a few more pre-cooked pieces of potato.
Tuesday, January 6, 2009
Enchilada Soup
1 (4 oz) can diced green chilies
1 clove garlic, minced
1 can chicken broth (10 oz)
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
4 chicken breasts cut into 1 inch cubes
1 can diced tomatoes (15 oz)
1 can green enchilada sauce (10 oz)
1 medium onion chopped
1 bay leaf
1 pkg frozen corn (small)
Put all ingredients in the crock pot and cook 4-6 hours on High or 6-8 hours on Low. Serve with smashed tortilla chips, sour cream, cheese, and avocado.
(I was in a hurry tonight and put it all in a pot on the stove and cooked it until the chicken was done- about 45 minutes and it worked fine. You just have to keep an eye on it and stir it so it doesn't burn)
Yummy!
1 clove garlic, minced
1 can chicken broth (10 oz)
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp pepper
4 chicken breasts cut into 1 inch cubes
1 can diced tomatoes (15 oz)
1 can green enchilada sauce (10 oz)
1 medium onion chopped
1 bay leaf
1 pkg frozen corn (small)
Put all ingredients in the crock pot and cook 4-6 hours on High or 6-8 hours on Low. Serve with smashed tortilla chips, sour cream, cheese, and avocado.
(I was in a hurry tonight and put it all in a pot on the stove and cooked it until the chicken was done- about 45 minutes and it worked fine. You just have to keep an eye on it and stir it so it doesn't burn)
Yummy!
Sunday, January 4, 2009
january theme
Since we had so few posts for December, I'll keep the theme of soups for one more month. I know I have some good soup recipes, but I was too Christmas-ed out in December to think about posting them.
Tuesday, December 30, 2008
White Chili
6 (16 0z) cans of Great Northern white beans (not drained)
1 large onion, finely chopped
1/2 tsp garlic salt
1 (7 oz) can green chilis with juice
1 lb white chicken, cooked and chopped
1 tsp. cumin
3 tsp oregano
1 tsp chili powder
4 chicken bouillon cubes
16 oz. sour cream
1/2 cup cheddar cheese- shredded
Combine all ingredients and cook in crock pot for two hours
1 large onion, finely chopped
1/2 tsp garlic salt
1 (7 oz) can green chilis with juice
1 lb white chicken, cooked and chopped
1 tsp. cumin
3 tsp oregano
1 tsp chili powder
4 chicken bouillon cubes
16 oz. sour cream
1/2 cup cheddar cheese- shredded
Combine all ingredients and cook in crock pot for two hours
Sunday, December 14, 2008
Tomato Soup
This recipe comes with a disclamer and a link. I took this recipe from my friend Dave and promised him that whenever I posted it I give him credit as well as post a disclaimer *(found at bottom of recipe) I did, however, take his directions and rearrange them and rewrite them so that they are easier to follow and understand and are more efficient. He might be able to write wonderful literature, but his recipes need help. The sarcastic comments are all his.
I also posted this recipe with pictures over here.
Olive oil
Black Pepper
1 white onion- chopped (see how to chop an onion here).
Carrot
2 garlic cloves
Celery Stalk
8 oz can tomato sauce
10-14 oz chicken broth
Bay leaf
Soy milk *optional
Cut up a whole white onion, a carrot, two garlic cloves, a celery thingy (is it called a stalk?), the saved back tomato juice along with about 8 ounces of tomato sauce and a can of chicken broth. Simmer all of this stuff in a soup pan with about 1/2 cup of olive oil and a bay leaf until the veggies are tender.
On a baking sheet empty one 14 oz. can of diced tomatoes and save back any juices. I never have more than a few spoonfuls. Is it really worth saving back three tablespoons? You can throw in more diced tomato if you like your soup deeper orange in color and more tomato flavor. Cover the tomatoes with between 1/4 cup and 1/3 cup of olive oil. Season with some pepper. Bake for 15-20 mins at 450 degrees. Its supposed to caramelize the tomatoes. Mine just get sizzling hot. Must be the altitude.
Dump the baked tomatoes and the simmered veggies into a blender and blend the snot out of em, which, translated into more feminine terms would be between 3-4 minutes on the highest setting until it has a creamy texture. If I were a blender manufacturer I'd design a snot setting one click beyond pulverize. You could also try blending this mixture until no celery threads get stuck between your teeth, but then you'd have to eat the soup before it was done and that would pretty much defeat the purpose of making it in the first place. Dumb idea. Just blend the snot out of it.
Dump everything back into your soup pan and while you let it simmer for, say 10 or 15 minutes, stir in 1/4 cup of chopped basil leaves and a cup of soy milk. The soy milk is optional. You can leave it out if you don't have any around the house. Everything else is pretty common kitchen fare.
There it is. A pretty healthy tomato soup. Its fairly fresh, but its not raw like fresh-from-the-garden cold soups. Its also fairly healthy though it doesn't max out on the high enzyme charts with all the cooking that degrades some enzymes. Add a leafy green salad (a big one) and you'll get all the enzymes you need to keep your energy levels up. This soup is a home run in every other health and nutrition category. From the tomatoes to the healthy olive oil, to the onion and celery and herbs. Its a great soup for you and your family's health.Our family loves it. We hope you will too. If you try it and like it, let me know. If you don't like it, the soup Nazi has a word of advice: "No soup for you!"
*Today we have a guest chef in the Cooking Corner, my friend, David G. Woolley from Top Of The Morning. He allowed me to post his recipe here on certain conditions, which are:
As long as you post the following at the top of your how to cook blog in Big, Bold letters with a link over TOP OF THE MORNING BLOG, we will, in this one instance allow it."This recipe is used here by permission of the Top of the Morning blog staff. All tomato rights reserved. Reference to the snot setting is not necessarily associated with the Top of the Morning, its owners or share holders.".
You can also read the post that led up to this recipe here
I also posted this recipe with pictures over here.
David's Tomato Soup
14 oz can of diced tomatoes- drained- reserve juice (if you want more tomato flavor and deeper color, add more diced tomatoes)Olive oil
Black Pepper
1 white onion- chopped (see how to chop an onion here).
Carrot
2 garlic cloves
Celery Stalk
8 oz can tomato sauce
10-14 oz chicken broth
Bay leaf
Soy milk *optional
Cut up a whole white onion, a carrot, two garlic cloves, a celery thingy (is it called a stalk?), the saved back tomato juice along with about 8 ounces of tomato sauce and a can of chicken broth. Simmer all of this stuff in a soup pan with about 1/2 cup of olive oil and a bay leaf until the veggies are tender.
On a baking sheet empty one 14 oz. can of diced tomatoes and save back any juices. I never have more than a few spoonfuls. Is it really worth saving back three tablespoons? You can throw in more diced tomato if you like your soup deeper orange in color and more tomato flavor. Cover the tomatoes with between 1/4 cup and 1/3 cup of olive oil. Season with some pepper. Bake for 15-20 mins at 450 degrees. Its supposed to caramelize the tomatoes. Mine just get sizzling hot. Must be the altitude.
Dump the baked tomatoes and the simmered veggies into a blender and blend the snot out of em, which, translated into more feminine terms would be between 3-4 minutes on the highest setting until it has a creamy texture. If I were a blender manufacturer I'd design a snot setting one click beyond pulverize. You could also try blending this mixture until no celery threads get stuck between your teeth, but then you'd have to eat the soup before it was done and that would pretty much defeat the purpose of making it in the first place. Dumb idea. Just blend the snot out of it.
Dump everything back into your soup pan and while you let it simmer for, say 10 or 15 minutes, stir in 1/4 cup of chopped basil leaves and a cup of soy milk. The soy milk is optional. You can leave it out if you don't have any around the house. Everything else is pretty common kitchen fare.
There it is. A pretty healthy tomato soup. Its fairly fresh, but its not raw like fresh-from-the-garden cold soups. Its also fairly healthy though it doesn't max out on the high enzyme charts with all the cooking that degrades some enzymes. Add a leafy green salad (a big one) and you'll get all the enzymes you need to keep your energy levels up. This soup is a home run in every other health and nutrition category. From the tomatoes to the healthy olive oil, to the onion and celery and herbs. Its a great soup for you and your family's health.Our family loves it. We hope you will too. If you try it and like it, let me know. If you don't like it, the soup Nazi has a word of advice: "No soup for you!"
*Today we have a guest chef in the Cooking Corner, my friend, David G. Woolley from Top Of The Morning. He allowed me to post his recipe here on certain conditions, which are:
As long as you post the following at the top of your how to cook blog in Big, Bold letters with a link over TOP OF THE MORNING BLOG, we will, in this one instance allow it."This recipe is used here by permission of the Top of the Morning blog staff. All tomato rights reserved. Reference to the snot setting is not necessarily associated with the Top of the Morning, its owners or share holders.".
You can also read the post that led up to this recipe here
Saturday, December 13, 2008
Harvest Vegetable Soup
2 med zucchini, sliced thin
2 med carrots, sliced 1/4" thick
10 mushrooms, sliced
2 ribs celery, sliced into small pieces
1 can (15 1/2 oz) corn, drained
1 russet potato, peeled & cut into pieces
1/2 lb green beans, cut into pieces
4 c (1 qt) vegetable broth
3 c canned crushed tomatoes, drained
1/2 c fresh parsley, chopped
1/2 c fresh cilantro, chopped
1 T garlic, chopped
1/4 c fresh basil, chopped (or 2 tsp dried)
1/4 c fresh oregano, chopped (or 2 tsp dried)
salt and pepper to taste
1) throw all the ingredients into a large soup pot. Bring the mixture to a boil. Reduce heat, cover & simmer it for about 20 minutes until the vegetables are tender. (test potato chunk for tenderness)
2) With a slotted spoon, scoop 3 c of vegetables from the pot and put them into a blender or food processor. Then measure out 1/4 c of the liquid & pour that in the blender with the vegetables. Puree the mixture until it is smooth & vegetables are no longer visible. Stir the puree back into the pot to give the soup more body. Season to taste with salt & pepper.
3) Before you serve the soup, bring it to a simmer again & make sure it is heated through.
I posted a different Vegetable soup in October.
2 med carrots, sliced 1/4" thick
10 mushrooms, sliced
2 ribs celery, sliced into small pieces
1 can (15 1/2 oz) corn, drained
1 russet potato, peeled & cut into pieces
1/2 lb green beans, cut into pieces
4 c (1 qt) vegetable broth
3 c canned crushed tomatoes, drained
1/2 c fresh parsley, chopped
1/2 c fresh cilantro, chopped
1 T garlic, chopped
1/4 c fresh basil, chopped (or 2 tsp dried)
1/4 c fresh oregano, chopped (or 2 tsp dried)
salt and pepper to taste
1) throw all the ingredients into a large soup pot. Bring the mixture to a boil. Reduce heat, cover & simmer it for about 20 minutes until the vegetables are tender. (test potato chunk for tenderness)
2) With a slotted spoon, scoop 3 c of vegetables from the pot and put them into a blender or food processor. Then measure out 1/4 c of the liquid & pour that in the blender with the vegetables. Puree the mixture until it is smooth & vegetables are no longer visible. Stir the puree back into the pot to give the soup more body. Season to taste with salt & pepper.
3) Before you serve the soup, bring it to a simmer again & make sure it is heated through.
I posted a different Vegetable soup in October.
Saturday, December 6, 2008
Thursday, November 27, 2008
Almond Roca
2 c butter (not margarine)
2 c sugar
2 T corn syrup
1/4 c water
2 c (3 oz) sliced almonds
Melt butter. Turn down heat, add sugar and stir until dissolved. Add corn syrup and water. Cook on low heat stirring constantly with wooden spoon. Cook until 280*-290*. Remove and put in almonds. Spread on buttered cookie sheet.
2 c sugar
2 T corn syrup
1/4 c water
2 c (3 oz) sliced almonds
Melt butter. Turn down heat, add sugar and stir until dissolved. Add corn syrup and water. Cook on low heat stirring constantly with wooden spoon. Cook until 280*-290*. Remove and put in almonds. Spread on buttered cookie sheet.
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