RECOPILACIÓN RECETAS

7/29/2019 RECOPILACIN RECETAS

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DAIRYCrumbled low fat feta (2 tbsp)

Shredded mozzarella (2 tbsp)

Shredded Parmesan (2 tbsp)

PACKAGED GOODSBeer (light, 12 oz)

Black beans (low-sodium, 15.5-oz can)

Cannellini beans (15.5-oz can)

Chickpeas (15-oz can)

Corn (15-oz can)

English muffin (whole-grain)

Marinara sauce (14-oz jar)

Panko breadcrumbs (1/4 cup)

Quinoa (3/4 cup)

Vegetable broth (14-oz can)

PRODUCEBasil (1 fresh bunch)

Bell pepper (red)

Broccoli (1 head)

Cauliflower (1 small head)

Cherry tomatoes (1 pint)

Eggplant (small)

Garlic (1 head)

Lemon

Lettuce (1 head)Lime

Mango

Parsley, Italian (1 fresh bunch)

Pecans (1 tbsp)

Plum tomatoes (2)

Slivered almonds (2 tbsp)

Sweet potatoes (2 medium)

Tomatoes (2 medium)

White onion (sweet, small)

Yellow onions (2 medium)

PROTEINChicken breast tenders (4 oz boneless, skinless)

Eggs (3)

Halibut (4 oz boneless, skinless)

Shrimp (4 oz shelled and deveined)

Turkey sausage (1 link, about 3 1/2 oz)


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STAPLES

If you dont have these on hand, pick them up: black pepper; brown sugar; cayenne pepper;curry powder; dark molasses; dried basil, oregano and thyme; flour; lowfat mayo; olive oil;

parchment paper; sea salt; sugar; vegetable oil cooking spray; white wine vinegar; white

cooking wine.

Prep!

CHOP2 cups broccoli florets

1 cup lettuce

3/4 cup plus 2 tbsp yellow onion

1/2 cup plus 1 1/2 tbsp fresh Italian parsley

1/2 cup plus 2 tsp fresh basil

1/4 cup plus 2 tbsp white onion

1/4 cup cauliflower florets

4 cloves garlic

COARSELY GRIND1 tbsp pecans

DICE3/4 cup tomatoes

1/3 cup mango, peeled

1/4 cup sweet potato, peeled

HALVE

2 plum tomatoes (lengthwise)

1/2 cup cherry tomatoes

MARINATE1 link (3 1/2 oz) turkey sausage, pierced with a fork, in 12 oz light beer

POUND4 oz chicken breast until 1/4 inch thick

RINSE AND DRAIN1/2 cup chickpeas

1/3 cup low-sodium black beans

1/3 cup cannellini beans

SLICE (lengthwise)

1 sweet potato (for fries)

1/4 bell pepper

SLICE (widthwise)1/4 sweet potato (thinly)


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1/4 yellow onion (3 thin slices)

1/8 eggplant (two 1/4-inch thick wheels)

TOAST2 tbsp slivered almonds (Toast in a small skillet over medium heat, shaking occasionally, until

fragrant, 10 to 12 minutes.)

ZEST AND JUICE1 lime

1/2 lemon

VEGGIE CURRY WITH ALMOND QUINOA

PREPARATION

1. In a saucepan over medium-high heat, heat 1 tsp olive oil. Saut 2 tbsp chopped

yellow onion and 1/8 tsp chopped garlic until onion is soft and translucent, 3 to 5minutes. Add 3/4 cup water; bring to a boil; add 1/4 cup uncooked quinoa. Return to

a boil; reduce heat, cover, and simmer, stirring once or twice, 15 minutes. Remove

pan from heat and let sit, covered, 5 minutes. In a medium skillet over medium-high

heat, heat 1 tsp olive oil. Saut 1/4 cup peeled, diced sweet potato, 2 minutes.

Reduce heat to medium; add 1/4 cup cauliflower florets, 1 thin slice yellow onion

and 1/8 tsp curry powder; cook, stirring, 1 minute. Add 1/2 cup low-sodium rinsed

and drained chickpeas, 1/4 cup diced tomatoes, 2 tbsp vegetable broth and a pinch


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of salt; bring to a boil. Cover; reduce heat to low; simmer until veggies are soft, 8 to

10 minutes. Add 2 tbsp toasted slivered almonds to quinoa; fluff gently with a fork;

season with salt and freshly ground black pepper. Sprinkle veggie curry with 3 tsp

chopped fresh Italian parsley; serve with quinoa.

THE SKINNY

512 calories, 19 g fat (2 g saturated), 72 g carbs, 16 g fiber, 12 g protein

EGGPLANT PIZZA WITH HERB SALAD

PREPARATION

1. Heat oven to 350. In a bowl, whisk 1 egg. In a second bowl, place 1/4 cupbreadcrumbs. Dredge two 1/4-inch-thick eggplant slices in egg; press both sides in

breadcrumbs to coat; set aside. On a baking sheet coated with vegetable oil cooking

spray, cook eggplant, flipping once, 20 minutes. Toast 1 whole-wheat English

muffin; place on same baking sheet. Top each muffin half with 1 eggplant slice, 1

tbsp marinara sauce, 1 tbsp each shredded mozzarella and shredded Parmesan; bake

until cheese melts, 2 minutes. In a salad bowl, toss 1 cup chopped lettuce with 1/2

cup each chopped fresh basil and chopped fresh Italian parsley. In a third bowl,

whisk 11/2 tsp white wine vinegar, 3/4 tsp fresh lemon juice and 1/2 tsp lowfat

mayo; season with salt and freshly ground black pepper. Slowly add 1 1/2 tsp extra-

virgin olive oil, whisking continuously. Drizzle dressing over greens. Garnish pizzawith 2 tsp chopped fresh basil; serve with herb salad.

THE SKINNY


CHEESY BAKED SHRIMP WITH ROASTED TOMATO QUINOA

PREPARATION

1. Heat oven to 400. Cook 1/4 cup quinoa as directed on package. In a bowl, place 2halved plum tomatoes, 1/2 cup chopped yellow onion, 1 tsp sugar, 1 tsp olive oil,

1/8 tsp dried oregano, 1/8 tsp dried basil and a pinch each of sea salt and freshly

ground black pepper. Coat a baking sheet with vegetable oil cooking spray; arrange

tomatoes on sheet, cut side up; roast 20 minutes. In same bowl, toss 4 oz shelled and

deveined shrimp with 1/2 tbsp fresh lemon juice. In a large skillet over mediumheat, saut 2 tbsp chopped yellow onion in 1 tsp olive oil for 1 minute. Add 1/2 cup

diced tomato, 1/2 tbsp white wine, 1/8 tsp chopped garlic, 1/8 tsp dried oregano and

a pinch each of sea salt and freshly ground black pepper; cook, stirring, until bubbly,

3 to 4 minutes. Reduce heat; simmer, 5 minutes; stir in shrimp. Transfer shrimp

mixture to a medium baking dish; top with 2 tbsp crumbled lowfat feta; bake until

shrimp are cooked through and cheese melts, 12 to 14 minutes. Sprinkle shrimp with

1/2 tbsp fresh chopped Italian parsley; serve with quinoa topped with roastedtomatoes.


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THE SKINNY


CHICKEN WITH BLACK BEAN AND MANGO SALAD

PREPARATION

1. In a bowl, coat 4 oz pounded boneless, skinless chicken breast with 1 tbsp extra-virgin olive oil, 1/2 tbsp fresh lime juice and zest of 1/2 lime; season with salt and

freshly ground black pepper. Coat a medium skillet with vegetable oil cooking

spray; cook chicken over medium-high heat, turning once, until golden brown and

cooked through, about 4 minutes on each side. In another bowl, combine 1/3 cup

rinsed and drained low-sodium black beans, 1/3 cup diced mango, 1/4 cup corn, 2

tbsp chopped sweet white onion, 1/2 tbsp fresh lime juice, zest of 1/2 lime and 2 tsp

extra-virgin olive oil; season with salt and freshly ground black pepper. Serve

chicken with black bean and mango salad.

THE SKINNY


BAKED HALIBUT WITH QUINOA

PREPARATION

1. Heat oven to 350. Cook 1/4 cup quinoa as directed on package; stir in 1 tsp oliveoil. In a large pan over medium heat, heat 1/2 tbsp olive oil. Saut 2 thin slices

yellow onion until light gold, 5 minutes. Add 1/4 thinly sliced red bell pepper and1/2 tsp chopped garlic; saut until pepper is soft, 5 minutes. Add 1/4 tsp dried

thyme; season with salt and freshly ground black pepper; remove from heat. Fold a

14-inch-square piece of parchment paper in half; cut it into a large half-heart shape.

Open paper; spray 1 side with vegetable oil cooking spray. Place 1/4 medium sweet

potato, thinly sliced, on 1 side of parchment heart. Season a 4-oz boneless, skinless

halibut filet with salt and freshly ground black pepper; place atop sweet potatoes.

Top fish with bell pepper mixture, 1/2 cup halved cherry tomatoes, 1 tbsp white

wine, zest of 1/2 lemon, salt and freshly ground black pepper. Fold paper over and

fold edges to seal. Cook packet on a baking sheet, 15 minutes. Serve halibut with

quinoa.

THE SKINNY


PECAN-CRUSTED CHICKEN TENDERS WITH ROASTED BROCCOLI


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PREPARATION

1. Heat oven to 375. In a roasting pan, drizzle 2 tsp olive oil over 2 cups choppedbroccoli florets; toss with 2 tbsp chopped yellow onion, 1 tsp chopped garlic, sea

salt and freshly ground black pepper. Bake broccoli until edges are golden, about 20

minutes; shake pan and bake 5 minutes more. In a bowl, combine 1/4 cup

breadcrumbs; 1 tbsp pecans, coarsely ground; and 1/8 tsp each sea salt and freshly

ground black pepper. In a second bowl, whisk 1 egg white until just foamy. In a

third bowl, place 1 tbsp all-purpose flour. Dredge 4 oz boneless, skinless chicken

breast tenders in flour; dip in egg white and press both sides into breadcrumb

mixture to coat. On a baking sheet coated with vegetable oil cooking spray, cookchicken at 375, turning once, until golden brown, 15 minutes. Serve with broccoli.

THE SKINNY


DAIRY-FREE CARROT GINGER SOUP RECIPE

One of my favorite soups is dairy-free Carrot Ginger Soup. Its my go-to soup recipewhen Im craving something creamy, comforting, warm, spicy and slightly sweet. Thickand silky with intense ginger spice is how I like my carrot soup. And all you raw carrot

enthusiasts out there, dont feel bad about cooking these rootsthey actually may be

healthier cooked than raw! See why, and get my recipe and enjoy a bowl tonight..

Carrot Love. I adore carrots. When I was little I used to beg my mom to let me buy the

carrots with the stems still attached. Id carry them around the house nibbling on them,

pretending I was a bunny. Im not sure if thats why I love carrots so much today, but I dotry to buy the stems on carrots whenever possible. I find it keeps them fresher longer.

Carrots are a fun healthy snack. Perfect for dipping, munching or crunching. Raw on their

own they have a sweet crunchy flavor that is cravable. And carrots retain that sweet flavor

for this warm soup. But the best part about cooking carrots is that studies have shown thatyou may actually be helping your body get more vitamin A by cooking your carrots:

A study published in theJournal of Agricultural and Food Chemistryin 2002 showed that

cooking carrots increases their level of beta-carotene. Beta-carotene belongs to a group

of antioxidant substances called carotenoids, which give fruits and vegetables their red,

yellow, and orange colorings. The body converts beta-carotene into vitamin A, which plays

an important role in vision, reproduction, bone growth and regulating the immune system.-Scientific American

Get creative.Im always urging my readers to get creative with any recipe I give them So

heres one creative twist on Carrot Ginger. Try different colored carrots for a different

variety of soup. Carrots come in all colors, white, orange, purple and even red..
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DAIRY-FREE CARROT GINGER SOUPvegan

1 Tbsp fresh garlic, chopped2 Tbsp ginger, peeled and sliced thin (add more to taste)

1 1/2 bunches of stemmed carrots (about 9 medium carrots)1/4 cup olive oil2 cups vegetable broth

1 cup plain soy milk

1 small white onion, diced1 Tbsp agave or maple syrup

1 tsp black pepper

salt to taste

optional: 1 small sweet potato, peeled/diced (for extra creamy soup)tools: blender (or immersion blender) and soup pot.

Stove-top Procedure:Heat oil, 2 Tbsp broth, onions, ginger and garlic in soup pan. Saute for a minute or two.

Add remaining broth, soy milk, pepper, honey, and carrots. (sweet potato optional)Bring to a simmer. Heat until carrots are soft and will break with a fork.

If soup seems too thick, add more broth to adjust consistency.

Remove pan from heat. Wait a minute or two for soup to cool.

Blending:If you have an immersion wand blendergreat! Use that right in the same pot you are

cooking the soup in. Remove pot from heat first and allow to cool a bit.

If you need to use a counter top blender proceed with caution: Warning: blending soup at a

warm to high temperature can cause the blender cap to explode. Make sure your soup has

cooled and that there is a small air vent at top when blending. Never blend towards yourface and always start on the lowest setting.

In small batches, about 1 cup each, blend the soup to a thin puree. Blend longer for a

creamier soup. I recommend a well blended soup rather than a chunky one for thisrecipe.Once all the soup is blended, re-pour into soup pan.

Simmer the blended Carrot Ginger Soup until it is ready to be served. Re-heating the soup

will lead to a thinner, less airy consistency. You may notice some air bubbles in the soupright after the puree. To get rid of these air bubbles, just slowly simmer them away.

12-HOUR CHICKEN AND STARS SOUP:

Ive got thisfiesty friend whos been a news anchor for all sorts of the best TV stations.

Shes wicked smart and full of opinion and I like her a lot. Some months ago,

she mentioned via email her absolute astonishment that a niece of hers had never had
http://www.newsgaggle.com/http://www.newsgaggle.com/http://www.newsgaggle.com/


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chicken noodle soup cooked the real way. The real way, according to her definition, is

soup made from a whole chicken, simmered on the stove for a hundred years until the meat

is tender and buttery, with a broth that doesnt call forgrainy bullion cubes or pre-madeanything. Real soup takes all day to cook. It calls for whole, pure vegetables and handfuls

of fresh herbs. Its filled with handmade egg noodles that are soft and chewy. It tastes like

a dream. Smooth. Salty. Rich. Perfect.

For those of you who have never had real soup, I dare you to set aside your Saturday andtaste for yourself what 12 straight hours of cooking time will do to a whole chicken and a

handful of veggies. It isnt quick. But its bliss, I tell you. So good, in fact, that you

might just see stars.

Homemade Chicken & Stars Soup1 whole fryer chicken

Sprig of fresh thyme

Sprig of fresh rosemarySprig of fresh dill

2 anise stars

Salt & pepper to taste

1 onion, chopped

1 1/2 cups baby carrots1 cup celery, diced

1 recipe ofHomemade Chicken Star Pasta

Place all ingredients in a very large pot (to keep the broth from becoming too fatty, cut the

skin off of the chicken but leave the giblets and everything else inside). Cover the chickenand all other ingredients completely with water. Bring to a boil on a stove heated to

medium-high heat. Once boiling, turn the heat down to low, cover the pot and allow to

simmer for 9-12 hours, replenishing the water as needed hourly to keep thechicken completely submerged.

When ready to serve, remove the chicken from the pot and shred the light and dark meats,then return them to the pot (I used a 3 pound chicken and only needed about half of themeat for my soup. If you have too much chicken for your pot, feel free to wrap it tightly

and refrigerate it for use in another recipe). Discard the carcass. Bring the pot of soup back

to a boil and drop theHomemade Pasta Starsinto the boiling soup one at a time. Allowto cook for 5-10 minutes. Season the broth with salt & pepper to taste. Serve & enjoy!
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Homemade Pasta Stars

for 12-Hour Chicken & Stars Soup

These easy little egg noodles are the pice de rsistance of homemade Chicken Noodle

Soup. Don't let the term "homemade pasta" fool you. The dough can be stirred together at amoments noticed, then dropped immediately into a bath of boiling soup. Of course, these

pasta stars can also be made ahead and left on the countertop overnight to dry, then frozen

until you are ready to need homemade pasta stars. Which, of course, will be everyday whenyou see how easy and adorable they are to make from scratch.

Ingredients:

1 egg

1/2-1 cup flourpinch of salt

Directions:

In a medium bowl, crack the egg and whisk it lightly until beaten. Begin stirring in the flour& salt until a pliable dough forms (it shouldn't be sticky, but you don't want it too tough,

either. Somewhere between the two is divine). On a floured surface, use a wooden rolling

pin to roll the dough out until it's very thin. Using a small star-shaped cookie cutter, cut 100

(or so) small stars from the dough. Drop one at a time into a boiling pot of 12-HourChicken & Stars Soup. Allow to cook for 5-10 minutes. Eat & enjoy.

TOMATO SOUP FLORENTINE &GRILLED CHEESE:THE ULTIMATE WINTER COMFORT

MEAL

One of my favorite winter comfort meals is tomato soup and grilled cheese. It takes me

straight back to my childhood when I would sit at the stool in my parents kitchen dunkingmy hot sandwich into the soup bowl, marrying the flavors of tomato and cheddar cheese to

my liking. These days I serve the same meal to my daughter and she seems to love it just as

much as I did. To amp up the flavors of my old favorite I recently made homemade TomatoSoup Florentine, a tomato based soup flavored with basil, onions and wilted spinach. It was

a light and hearty soup that was so much better than anything from a can. I paired it with

our favorite kind of grilled cheese: extra sharp cheddar on whole wheat bread. It was such a

comforting meal it felt like a hug on a plate, just the thing to get us through short days andlong dark nights while we wait for spring to arrive.

Tomato Soup Florentine

Makes 8 cups

cup onion, finely chopped
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3 tablespoons olive oil

4 cloves garlic, finely chopped

1 pinch red pepper flakes

cup white wine

28 ounces whole tomatoes with juice

2 cups chicken broth

2 tablespoons dried basil, or cup fresh basil leaves, torn

2 tablespoons sugar

2 tablespoons balsamic vinegar

5 ounces frozen spinach, thawed

1. Heat olive oil in a large pot over medium heat. Add the onions and stir until soft. About

4-5 minutes. Stir in the garlic and pepper flakes, cook for 1 minute.

2. Carefully pour in white wine, simmer until almost completely evaporated. Pour in the

cans of tomatoes with their juices, chicken broth and basil. Increase heat to medium-high

and bring soup to a boil for 1 minute. Then, reduce heat and simmer soup for 10 minutes.

3. Working carefully, puree soup with a hand blender until completely smooth. Or, scoop itinto a blender and puree until smooth. When all of the soup is completed return it to the potand bring it to a simmer.

4. Allow soup to simmer for a few minutes, then stir in the sugar and vinegar. Stir inspinach and allow to wilt. Serve hot with a garnish of cheese.

AN EASY,HEALTHY CROCK POT RECIPE:VEGAN BLACK BEAN SOUP

Im pretty smitten with black bean soup all kinds. And so when I came acrossSmitten Kitchens

black bean soupmade with dry beans in the slow cooker, I had to give it a spin. There are plenty of

people who arent aware that you can cook dry beans this way just tossed into the slow cooker

with plenty of liquid without presoaking them. This black bean soup is infinitely versatile try

adding a ham hock, a big can of tomatoes with their juices, or using some stock along with the

water for added flavor. You cant get much easier, more inexpensive, or better for you.

Like chili, black bean soup improves after a day or two in the fridge I like to make a big batch
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(which this is) on the weekend and have a stash to dip into all week. For a more substantial meal,

serve your soup over a scoop of cooked rice or quinoa.

Vegan Black Bean Soup

adapted fromSmitten Kitchen

canola or olive oil, for cooking

1 large purple onion, chopped

2 celery stalks, chopped1 red bell pepper, chopped

4-5 garlic cloves, minced

1 Tbsp. ground cumin

1 16 oz package dried black beans (or 2 cups)1 Tbsp. chipotle chiles en adobo (optionalit gives a nice smoky taste, but you could sub

chili powder)

7 cups hot waterjuice of a lime

1-2 tsp. coarse sea salt (it seems like a lot, but it needs it)

sour cream/yogurt (or vegan sour cream/yogurt) for serving, if you like

Heat a drizzle of oil in large skillet over medium-high heat. Add onions, celery and pepper

and saut until soft and starting to brown, about 8 minutes. Add garlic and cumin and cookfor another minute. Transfer mixture to a 6-quart slow cooker. Add beans, chipotle chiles

and water; cover and cook on low heat for about 5 hours (this will varyhers took 3).

Add the salt and lime juice and stir well (you dont want to cook the beans with the salt

they tend to get grainy that way)scoop out about half of the soup and transfer to ablender; puree until smooth. (Alternatively, stick in a hand-held immersion blender and

puree a bit right in the slow cooker.) You want it to be half smooth, half chunky. Serve hot,or cool down and refrigerate for a day or two to allow the flavors to improve, then reheat.

Serve topped with sour cream, if you like. Makes lots-6-10 servings, depending on

appetites

EASY UDON NOODLE MISO SOUP:15-MINUTE MEAL

was out the door at 7:00 a.m. this morning to visit the doctor, and by the time I got home,

groceries in tow, it was after 12:00 p.m. I had emails to respond to, cupcakes and cookies to

bake and 5 hungry kids to feed, all before 5:00 p.m. when I needed to have dinner ready togo and myself out the door.

With no time to think, much less spend even 30 minutes preparing lunch, I started water

and broth heating on the stove. A few handfuls of spinach and mushrooms sliced as thin as

possible and it was nearly time for lunch.
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The perfect meal when youre just out of time, this udon noodle miso soup comes together

in a flash and makes a warm and comforting light meal. Fresh udon makes cooking time for

the noodles basically nil, which makes this soup perfect for days just like this one.

Quick Udon Noodle Miso Soup

1 cup water

3 cups chicken or vegetable stock1/2 cup mushrooms, thinly sliced

2 cups baby spinach leaves or baby bok choy

12 ounces fresh udon noodles, cooked according to package directions and drained5 scallions, diced

2 tablespoons white miso paste

Bring broth and water to a simmer over medium-high heat. Add in mushrooms and spinachor bok choy. Simmer for 5 minutes or just until leaves start to wilt and mushrooms are

transparent. Place cooked noodle and diced scallions in the pot. Turn the heat off and whiskin the miso paste until combined. Serve immediately.

Makes 4 servings.

FRENCH RED ONION SOUP

found this big bag of red onions at the supermarket on sale the other day. Ive been using

them in sandwiches, but I was thinking about what else I could do with them to really show

off their flavor. Usually, I only use red onions for sandwiches when I cant find vidaliaonions, my favorite sweet onion. I have even been known to eat vidalia onion sandwiches, a

weird habit that I acquired from my great grandmother.

I came up with the idea to put red onions in a french onion soup along with some red wine.

I added lots of flavor to this soup by adding Worcestershire sauce and balsamic vinegar. Iused dried tarragon, but you could also use dried thyme instead. I topped this soup with a

few slices of french bread and lots of Gruyere cheese. Gruyere is traditional for French

onion soup, but since it can be a little pricey, you can substitute Swiss cheese. Then I

melted it under the broiler. Its oh so ooey gooey and delicious.

Ingredients

Soup

1 1/2 lbs red onions, sliced in 1/2 inch wedges

1/2 lb sweet yellow onions, sliced in 1/2 inch wedges

2 tablespoons butter2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire sauce
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1/4 teaspoon dried tarragon

1/4 teaspoon freshly cracked black pepper

2 cups chicken broth2 cups beef broth

1/2 cup red wine

To garnish

1 fresh baguette

2 cups freshly grated Gruyere cheese

Method

1. Preheat a large soup pot. Add olive oil and butter, and then onions. Cover with a lid andcook over medium heat until browned, stirring frequently to prevent burning, about 20 30

minutes.

2. When onions are browned, add balsamic vinegar, Worcestershire sauce, dried tarragon,

freshly cracked black pepper, chicken broth, beef broth and red wine. Bring to a boil and

cook over medium heat for 1520 minutes.

3. Preheat broiler. Spoon soup into oven safe bowls and top with a slice of baguette and 1/2

cup cheese. Melt cheese under broiler and serve.

APPLE PUMPKIN SOUP

esterday I started to make a pumpkin soup with my toddler son in the kitchen. I said, Do

you want some pumpkin soup for dinner, doesnt that sound great? Then he replies with,Lets put some apples in it. Thus, apple pumpkin soup was born. I used some tart granny

smith apples in the soup so it wasnt too sweet. The flavor of the tart apples blends wellwith the pumpkin. I had to add a little brown sugar to sweeten it, because my apples were

so tart. The taste of this soup made me think it would be served at one of those little snobby

privately owned cafes that are filled with local art or antiques. The flavors, while very

familiar on their own, when combined, create a very unique grown-up taste that apparently

even little kids like. I included canned pumpkin in this recipe for its convenience, but you

can also use a small pumpkin, around 2 pounds. Just seed, peel and dice the pumpkin, and

add it to the pot at the same time you add the apples and onions. Serve with myChicken

and Apple Quesadillas.

Apple Pumpkin Soup RecipeIngredients

215 oz cans pumpkin puree

6 cups chicken or vegetable stock

2/3 cups applesauce2 granny smith, or other tart apples, diced

1 small onion, diced
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1/2 teaspoon white pepper

1/2 teaspoon sage

1/4 teaspoon nutmeg1/2 teaspoon thyme

1/4 cup brown sugar

1/2 cup creamkosher salt

olive oil

Method

1. Preheat large soup pot. Drizzle with olive oil. Add diced onion, apples and a little kosher

salt. Saute until onions are translucent. Add chicken or vegetable stock, apple sauce, andspices. Bring to a boil and cook until apples are very tender.

2. Add pumpkin and brown sugar and cook for 1015 minutes over medium heat. Use asubmersible blender to blend soup until it is smooth. You can also use your blender to

blend the soup in batches. Add cream to soup and heat through, but do not boil. Add more

cream or water if desired to thin out more. Remove from heat and serve. Garnish withsliced almonds, pumpkin seeds, dried apple slices or hazelnuts.

CHICKEN SOUP WITH QUINOA

olive oil1/2 onion, diced

6 carrots, thinly sliced

1 clove garlic, finely minced

1/4 cup uncooked quinoa, rinsed

4 cups good chicken stock (I buy the Kitchen Basics brand)salt and pepper to taste

1/2 pound boneless, skinless chicken breast tenders, cut in strips1 14 ounce can petite diced tomatoes, drained

1. In a large pot set over low heat, cook the onions and carrots in about a tablespoon of

olive oil. Cook until tender, about 10 minutes. Stir in the garlic and quinoa, and cook for

about a minute. Pour in chicken stock, raise the heat to medium, and simmer for about 15

minutes. Add salt and pepper to achieve the taste you want.

2. Add in the chicken and simmer on low for about 5 to 10 minutes, until the chicken is

cooked through. Stir in the tomatoes, and cook for a minute or two more. Serve.
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SLOW COOKER SOUP RECIPES FOR COLD DAYS

LOADED BAKED POTATO SOUPLOADED BAKED POTATO SOUP

Potato soup is nice. But, loaded baked potato soup is wickedly delicious. This basic white

potato soup is creamy and delicious, the perfect base for some kickin' toppings: salty bacon,cool sour cream, sharp cheddar cheese, crunchy green onions. The recipe makes enough to

feed 6-8 adults, but the recipe is quite easy to double, if you plan to make it for a party.

Since I whipped up a batch of this soup to use up some of our Christmas ham leftovers, Iincluded ham in the soup, but the soup is perfectly divine without the ham. Just know it's a

scrumptious option.

Ingredients:

4 stalks celery, finely diced

1 large onion, very well chopped

1/2 cup butter

1/2 cup all-purpose flour32 ounces cups chicken broth

4-6 cups whole milk2 cup chopped ham (optional)

6 baked potatoes, peeled and cut into bite-sized pieces

salt & fresh ground pepper to tasteToppings: bacon bits, sharp cheddar cheese, sour cream, chopped scallions

Directions:

In a large pot, melt 2 tablespoons of butter over medium high heat and saute the celery and

onion until they are quite soft, about 4-6 minutes. Add the remaining butter to the pot. Once

melted, whisk in the flour to make a thick roux, then turn the heat to medium and slowlywhisk in the chicken broth, taking care to whisk out any chunky, floury pieces. Stir in themilk (four cups of milk, if you'd like a thicker soup, and more if you'd like your soup

texture to be thinner).

Stir in the ham & baked potato pieces (Note: if you don't have baked potatoes lying aroundthe house, you can either cook them until tender in the microwave--just clean them

thoroughly, pierce them with a fork, and zap 'em for approx. 15 minutes--or peel & boil

them in a pot of salted water until soft & tender. Either way works!) Salt & pepper to taste.If you're like us, you'll probably want a good amount of salt & pepper to really flavor that

soup!

Serve with your favorite baked potato toppings. Enjoy!

SPICY COZY CHILI BEAN SOUP (4-6 horas)1 large sweet onion, chopped

2 bay leaves

1 1/2 cups fire-roasted diced tomatoes (1 can)

4 cups vegetable broth

1 cup water

5 cloves of garlic, diced or 2 Tbsp minced garlic from a jar
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1 1/2 cups kidney beans (1 can, drained)

1 cup diced white potato

1/2 cup carrots, diced

1 cup spiral pasta or wild rice

2 Tbsp dried parsley flakes

1 Tbsp chili powder

3 Tbsp apple cider vinegar

1/2 cup extra virgin olive oil

cayenne (to taste for added spiciness)

2 Field Roastvegan Spicy Chipotle Sausages or Tofurkybrand Spicy Italian Sausages sliced

2-4 Tbsp additional dried spices based on what you have in your spice rack.

greens: 1-2 cups of chopped fresh spinach or kale

optional: 1/2 cup nutritional yeast (adds a savory flavor)

salt/pepper to taste

To make:

1. Saute the EVOO and onions in your soup pan until they are translucent. Then add in allthe remaining ingredients except for the chopped greens. You can add these just beforeserving to slightly wilt them into the soup.

2. Bring soup to a boil, cover and simmer on low for as many hours as you canat least 4

usually does it for me.

3. Add in the greens just before serving. Dont forget to watch out for those bay leaveswhen serving. Serve and store leftovers for even yummier soup the next day when it

reduces overnight.

AN EASY,HEALTHY CROCK POT RECIPE:VEGAN BLACK BEAN SOUP

canola or olive oil, for cooking

1 large purple onion, chopped2 celery stalks, chopped

1 red bell pepper, chopped

4-5 garlic cloves, minced1 Tbsp. ground cumin

1 16 oz package dried black beans (or 2 cups)

1 Tbsp. chipotle chiles en adobo (optionalit gives a nice smoky taste, but you could subchili powder)

7 cups hot water

juice of a lime

1-2 tsp. coarse sea salt (it seems like a lot, but it needs it)sour cream/yogurt (or vegan sour cream/yogurt) for serving, if you like

Heat a drizzle of oil in large skillet over medium-high heat. Add onions, celery and pepperand saut until soft and starting to brown, about 8 minutes. Add garlic and cumin and cook

for another minute. Transfer mixture to a 6-quart slow cooker. Add beans, chipotle chiles

and water; cover and cook on low heat for about 5 hours (this will varyhers took 3).
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Add the salt and lime juice and stir well (you dont want to cook the beans with the salt

they tend to get grainy that way)scoop out about half of the soup and transfer to a

blender; puree until smooth. (Alternatively, stick in a hand-held immersion blender andpuree a bit right in the slow cooker.) You want it to be half smooth, half chunky. Serve hot,

or cool down and refrigerate for a day or two to allow the flavors to improve, then reheat.

Serve topped with sour cream, if you like. Makes lots-6-10 servings, depending onappetites.

ROASTED GARLIC MAPLE CAULIFLOWER SOUP makes 10 cups

1 large head of organic cauliflower, roughly chopped (about 8-9 loosely packed cups)

3 Tbsp maple syrup (grade B or A)

3/4 cup extra virgin olive oil

4 cups vegetable broth1/4 cup soy creamer (or sub)

1 cup dehydrated potato flakes (used to thicken soup to desired consistency)

1 large head of garlic, roasted in olive oil1 tsp truffle salt (to taste)

3/4 tsp fine black pepper Garnish: maple syrup and olive oil

optional: a pinch of saffron for an extra layer of sweet flavor

To Make:

1. Chop the top off of a large head of garlic. Add head to a sheet of foil. Drizzle olive oil

over top and wrap tightly. Place in 350 degree oven to bake for about 25 minutes. Pull fromoven and allow to cool for at least 20 minutes.

2. In a large soup pot, add the veggie broth and chopped cauliflower. Cover with lid. Letsimmer until the cauliflower is tender. Remove from heat and cool for a few minutes.3. In a blender, add the cauliflower, veggie broth olive oil, creamer,maple syrup, salt,

pepper and squeeze out the roasted garlic cloves as well (do not add skins only garlic

cloves). Puree until smoothin batches. Add in the potato flakes as desiredup to about a

cup. The flakes will thicken the soup. You can also use a fresh baked potato if youd prefer.This step can also can be done in soup pot with immersion blender.

4. Simmer on the stove top over low heat until ready to serve.

5. Serve with a drizzle of maple syrup and olive oil over top.

ROASTED TOMATO SOUP

Six or seven tomatoes, cut in half or quarters depending on their size

2 tablespoons olive oil, divided

one onion, diced

four cloves garlic, unpeeled

1/4 cup brandy, optional

1 tablespoon sugar

2 cups chicken or vegetable stock
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1/4 cup cream, milk or half-and-half

Salt and pepper

Preheat the oven to 375. Cut tomatoes in halves or quarters, depending on their size, and

lay cut side up in a roasting pan. Throw in unpeeled garlic cloves amongst the tomatoes.

Drizzle everything with one tablespoon of olive oil and sprinkle with kosher or sea salt andfresh ground pepper. Roast for 30 to 45 minutes until the tomatoes and garlic have started

to caramelize.

Heat the remaining tablespoon of olive oil in a saucepan on medium heat, then add the

diced onion and saute until transluscentabout four or five minutes. Add brandy, if using,and cook for another minute or two. Add sugar, then stock. Bring to low boil.

Remove paper skins from garlic, then add the tomatoes and garlic into the pot with the

stock. Let cook for a few minutes. Pour everything into blender and whiz until velvetysmooth. Add cream or milk and whiz for another minute. Taste for seasonings. (Since there

is salt on the tomatoes and in the stock, I advise waiting until the end before seasoningbecause you may not need to add anything.)

CREAMY CAULIFLOWER SOUP

Ingredients1 head of cauliflower

1 baking potato, peeled

1 medium onion

1 clove garlic1/4 pound pancetta

1/8 teaspoon white pepper8 cups chicken stockolive oil

Method

1. Preheat large soup pot. Drizzle with olive oil. Add onion, and pancetta. Saute untilonions are translucent. Add cauliflower, garlic and potato. Saute for a few minutes more

and then add chicken stock. Then add white pepper and bring to a boil.

2. Simmer for 2530 minutes, or until potato and cauliflower are very tender. Using a

submersible blender, blend soup until it is very creamy. alternatively, you can puree thesoup in batches in a blender. Serve.Makes 4 servings

POTATO LEEK SOUP FOR SURVIVING WINTER
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3 leeks

1/4 cup olive oil

2 cloves garlic, diced

1 1/2 pounds Yukon Gold potatoes or fingerlings

2 quarts of water

1/2 cup white wine

bunch of fresh thyme

2 bay leaves

15 whole black peppercorns

1/3 cup heavy whipping cream, optional

1 teaspoon white pepper

salt to taste

Remove the root end of the leeks and cut off the dark green tops. Retain the green tops.

Slice the white and light green portion of the leeks thinly. In a large stockpot heat the olive

oil over medium heat. Add the leeks and saut for 10 minutes until they soften. Add the

garlic and saut for 30 seconds longer. Pour in the water. Add the green tops to the water.

Bring to a boil and then reduce heat to simmer. Simmer for 30 minutes. While the leeks aresimmering, peel and dice the potatoes.

Saut for ten minutes until they are soft and sweaty.

And then add two cloves of garlic for good measure and saut for 30 more seconds. Pour in

two quarts of agua. Add in the green tops of the leeks to give it even more flavor. Well

remove them later. Bring it to a boil and then reduce the heat to a simmer. After 30

minutes, remove the long green tops of the leeks, but dont discard yet. You could make a

bouquet garni with the leek tops before they are simmered, but I didnt have any issue using

them post-simmer. In fact, I think they were easier to stuff full of thyme, peppercorns andbay leaves. Secure the bouquet garni with some kitchen twine and toss it right into your

simmering leeks.

Remove the dark green tops from the leeks. Use four of them to make a small pouch to hold

the thyme, peppercorns and bay leaves. Secure with a piece of kitchen twine and add to the

simmering broth. Add the potatoes and the white wine and continue to simmer for 45


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minutes or until the potatoes are very tender. Add the cream.

Blend the soup in a food processor or blender until smooth. Return to stockpot and heat to

desired temperature before serving. Enjoy.

Makes 5-6 servings.

SLOW COOKER HAM &BLACK BEAN SOUP

One of the best reasons to cook a roast ham is the meaty bone youre left with afterward; it makes

wonderful black bean or lentil soup. During busy fall days I toss it into a slow cooker with veggies,

dry black beans, veggies, tomatoes and stock and have a wonderful meal waiting at the end of the

day when we come home. Serve it with freshly baked biscuits, cornbread or any crusty loaf.

Ingredients:

1 slice of ham, chopped, or the leftover bone from a roast ham, with meat still clinging tothe bone

1 onion, peeled and chopped1 carrot, peeled and chopped

2 stalks celery, chopped, including the leafy parts

1 jalapeo pepper, seeded and minced, or 1 Tbsp. chopped canned chipotle chilies4 cloves garlic, crushed

1 small red or yellow bell pepper, seeded and chopped

2 tsp. ground cumin1 cup (250 mL) dry black beans

1 14 oz. (398 mL) or 28 oz. (798 mL) can diced or stewed tomatoes

4 cups (1 L) chicken or vegetable stockSalt and pepper

Directions:

Toss everything into a slow cooker and cook on low for 6-8 hours. Pull out the ham bone, if

you used one, and shred the meat off it; return the meat to the pot and discard the bone.

Serve hot, topped with grated Parmesan or a dollop of sour cream. Serves 6-8.

HIS AND HER CURRIED CAULIFLOWER CRACKLINS

This a nice veggie side dish for dinner or lunchgreat as a salad topper when chilledor

serve in veggie wraps with a mango chutney sauce.

If you are not into curry, you really can use a wide variety of spicestry garlic, lemon,

chipotle or spicy cayenne. Get creative with roasted cauliflowerit has such a sweet and

savory flavor that is easy to fall in love with.
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His and Her Cauliflower Cracklinsmakes 4 cups

1 head of cauliflower, chopped into bits

1 Tbsp muchi curry powder

1/4 cup olive oil1/4 cup seasoned rice vinegar

1/2 tsp coarse sea salt1/4 tsp fine black pepper

Directions:

1. Toss cauliflower in mixture.

2. Lay cauliflower on a baking sheetin a thin layer. Bake at 400 degrees for 35 minutes.

3. Broil for 5 minutes.4. Taste. Add additional salt/pepper if desired. Serve warm or chill for later.

GARLIC ROASTED CAULIFLOWER WITH LEMON AND PARMESANVER VIDEOhttp://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-

lemon-and-parmesan/

Roasted Cauliflower with Parmesan

1 head cauliflower

olive or canola oil, for cooking

salt and pepperfreshly grated Parmesan cheese (optional)

Preheat the oven to 425F. Separate the cauliflower into florets, dicing the core into bite-sized pieces as well. Spread out on a large, rimmed baking sheet and drizzle generously

with oil. Toss around with your hands to coat the pieces well, and sprinkle with salt and

pepper.

Roast for 20 minutes, depending on the size of your cauliflower pieces, until they start

turning golden on the edges and where they are against the pan. Shake it once or twice ifyou think of it. Remove from the oven and shower with fresh Parmesan cheese, then return

to the oven for another 10 minutes, until soft and golden. Eat warm.

BAKEDOMELETTES

Some variations I use are: mushrooms, spinach, minced onions, and diced bell peppers. Ive also

substituted mozzarella for the cheddar

TIP: You could even make this the night before, cover it with plastic wrap and refrigerate

until youre ready to bake.
http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/http://blogs.babble.com/family-kitchen/2011/11/15/garlic-roasted-cauliflower-with-lemon-and-parmesan/


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Baked Ham & Cheese Omelets

What youll need: {makes 12 egg cups}

6 slices of breaddivided5 slices of honey hamtorn into bite size pieces

1 cup cheddar cheesegrated

|7 eggsbeaten1 1/2 cups milk

salt/pepper

What to do:

1. Preheat oven to 325 degrees. Spray your 12 capacity muffin tin with cooking spray.

2. Equally divide THREE slices of bread and place into muffin tins. Equally distribute hampieces into the muffin tins. Sprinkle equal amounts of cheese onto each. Top each with

remaining THREE slices of bread

3. Into a small bowl, add eggs, milk. Whisk to combine. Season with salt and pepper. Pour

egg mixture evenly over each muffin cup.4. Bake for approximately 20-25 minutes or until eggs are cooked through. Allow egg cups

to cool slightly before serving.

PAELLA RICE SALAD

Ingredients

1 cup long grain rice2 cups water1 tablespoon olive oila small pinch of saffron (about 10 strands)1/2 teaspoon salt1 boneless skinless chicken breast, cut in bite-size pieces

2 links Mexican or Spanish chorizo (I used Mexican)a small bunch of cilantro, chopped fine (about 1 cup before chopping)1/2 red onion, chopped1/2 green bell pepper, chopped1 cup cherry tomatoes, sliced lengthwise2 cloves garlic, chopped finethe juice of 1 lime1/4 cup olive oil1 teaspoon cuminsalt and pepper to taste

Method

Add rice, water, saffron, oil and salt to a sauce pan. Bring to a boil and reduce to a simmer. Immediately coverwith a lid, and let it simmer for 15 minutes. Then remove pan from heat, and dont remove the lid. Let it rest for15 minutes. Before adding the rice to the salad, I spread it on a cookie sheet to cool for about 10 minutes.Preheat skillet and drizzle with olive oil. Add chopped chicken and chorizo. Cook until done. Let it cool to roomtemperature.In a large bowl, add chopped onions, green peppers, garlic, cilantro, tomatoes, lime juice, olive oil and cumin.

Add cooled rice, chicken and chorizo. Toss well and add salt and pepper to taste. Serve at room temperature,or refrigerate until ready to serve.

MEXICAN GREEN RICE SALAD


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Ingredients:

3 cups cooked rice1 - 9 oz package fresh spinach1 small bunch fresh cilantrothe juice of one lime3 tablespoons olive oil1 medium onion, diced

1 jalapeno, diced very fine (optional)

Directions:

Take fresh spinach, in batches, and pulse in food processor until finely chopped. Add cilantro to food processorand pulse until finely chopped also.

Add cooked riced, chopped spinach and cilantro, lime juice, olive oil and diced onion to a large bowl. Addjalapeno if using. Toss to combine. Serve room temperature or chilled.

GREEK QUINOA SALAD

sunflower seeds, not pictured. Some feta cheese would have also been a great additionIngredients1 cup quinoa

2 cups water1/2 seedless cucumber, chopped1/2 cup cherry tomatoes1/2 red bell pepper, chopped1/2 green bell pepper, chopped2 tablespoons chopped fresh parsley chopped1 tablespoon chopped fresh mintthe juice of 1 lemon2 tablespoons olive oil1/4 teaspoon cumin1/2 teaspoon kosher salt1/4 cup unsalted sunflower seeds (optional)MethodCook quinoa according to package directions with water. Add all other ingredients to a large bowl.When quinoa is cooked, add to large bowl and stir to combine. Let set for about 15 minutes before serving sothat the flavors can combine.

WARM SPINACH SALAD

Salad

8 oz fresh spinach

3 eggs, hard boiled, and sliced

1/4 sweet onion, sliced

1/4 lb maple bacon, chopped and cooked crisp

1 cup cherry tomatoes

1 cup sliced mushrooms, optional

Dressing

3 tablespoons red wine vinegar

1 teaspoon sugar

2 teaspoons Dijon mustard

3 tablespoons olive oil

1 tablespoon bacon drippings

kosher salt to taste


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pepper to taste

Method

1. Chop bacon, and cook over medium low heat until crisp, drain on paper towels. Reserve 1tablespoon bacon fat.

2. Hard boil eggs and cool under running cold water.3. Add spinach, eggs, onions, mushrooms, and tomatoes to a large stainless steel mixing bowl.4. In another stainless steel bowl, or small saucepan, combine dressing ingredients. Heat over

medium heat until sugar dissolves. Pour dressing over salad.5. Place large stainless steel bowl over medium low heat and toss the salad till it just barely

starts to wilt.6. Serve with fresh bread.

BLACK BEAN,CORN AND AVOCADO SALAD

Ingredients:

1 can black beans, rinsed and drained1 can Mexi-corn, rinsed and drained2 avocados, (3 hass or 2 Florida), diced (I used Florida to save on fat, but would use hass in the future for thetaste)1 cucumber, diced1/2 red onion, diced1 tomato, dicedthe juice of 1 lime2 tablespoons olive oilthe leaves from 2 - 3 sprigs of fresh oregano (I had some growing on the patio)1/2 teaspoon cuminsalt and pepper to taste

Directions:

Add all diced vegetables and oregano to a large bowl.

Add lime juice, olive oil, cumin, salt and pepper. Mix well to combine. Refrigerate until ready to serve. Serveover salad greens.

MOROCCANCAULIFLOWER

1 medium head cauliflower1 tsp paprika1 tsp ground cumin1/8 tsp ground cinnamon1/4 tsp ground ginger1/4 cup extra-virgin olive oil2 Tbsp freshly squeezed lemon juice2 cloves garlic, crushed (use frozen garlic if raw garlic is too sharp for you)1 tsp fine sea salt or table salt1 tsp freshly ground black pepper1/4 cup chopped flat-leaf parsley

Trim the stalk of the cauliflower to the base, removing all leaves except the smaller green leaves closest to thehead. Fill a pot with half an inch of water, place whole head of cauliflower in it (stem side down), and cover witha lid. Simmer on medium heat for 10-20 minutes (will vary depending on size of head, I had to simmer amedium head for about 15) until the desired tenderness. Remove from pot immediately, transferring to acutting board or serving platter.


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While cooking the cauliflower, whisk together the oil, lemon juice, garlic, salt and pepper. Lightly toast theginger, paprika, cumin and cinnamon over medium-low heat in a small pan for 3-5 minutes or until fragrant.Remove from heat and whisk into the liquid mixture, combining thoroughly.

Cut the cauliflower in 1/2-inch thick slices, transfer to a serving platter and drizzle all of the spiced oil over theslices. Sprinkle with the chopped parsley and serve hot or warm.

TARRAGON CHICKEN SALAD

1 (4 1/2-pound) whole roasting chicken

1 large size (16 x 17 1/2-inch) oven bag

1/2 cup dry white wine

2 tablespoons minced shallots

1 tablespoon chopped fresh tarragon

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 cup plain 2% reduced-fat Greek yogurt

1/3 cup canola mayonnaise

1/2 cup thin vertically sliced red onion

Preparation

1. 1. Preheat oven to 350.

2. 2. Discard giblets and neck from chicken. Tie ends of legs together with twine. Lift wing tips up and over back;tuck under chicken. Place chicken, breast side up, in oven bag; seal bag according to package directions. Cut4 (1/2-inch) slits in top of bag. Place bagged chicken in a 13 x 9-inch metal baking pan. Bake at 350 for 1 1/2hours or until drumsticks move easily. Remove chicken from bag; discard bag and cooking liquid. Placechicken on a cutting board; let stand 10 minutes. Discard skin and bones. Cut chicken into 1/2-inch pieces.Cover and chill at least 30 minutes.

3. 3. Combine wine, shallots, 1/2 teaspoon salt, and pepper in a small saucepan; cook over medium heat untilliquid is absorbed. Combine shallot mixture, remaining 1/2 teaspoon salt, yogurt, mayonnaise, and tarragon ina medium bowl; cover and chill.

4. 4. Add chicken and onion to mayonnaise mixture; stir to combine.

FRIED CATFISH WITH HUSH PUPPIES AND TARTAR SAUCE

Proof that you can get fried food to fit into a healthy diet. Coat the fillets and prepare the batter for hushpuppies while you wait for the oil to come up to temperature. You can also make the tartar sauce up to twodays ahead and keep it refrigerated. If you don't like catfish, use halibut, tilapia, or another flaky white fish.

Tartar Sauce:

1/4 cup organic canola mayonnaise (such as Spectrum)

1 tablespoon dill pickle relish

1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon prepared horseradish

3/4 teaspoon fresh lemon juice

1/8 teaspoon salt

Catfish:

8 cups peanut oil

6 (6-ounce) catfish fillets


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1/8 teaspoon salt

9 ounces all-purpose flour, divided (about 2 cups)

1 1/4 cups cornmeal

1 teaspoon freshly ground black pepper

2 cups buttermilk

2 large eggs

Hush Puppies:

3 2/5 ounces all-purpose flour (about 3/4 cup)

1/3 cup cornmeal

1/3 cup buttermilk

3 tablespoons grated onion

1 teaspoon baking powder

1/8 teaspoon salt

1/4 teaspoon ground red pepper

1 large egg, lightly beaten

Preparation

1. 1. To prepare tartar sauce, combine first 6 ingredients. Cover and chill.

2. 2. To prepare catfish, clip a candy/fry thermometer to a Dutch oven; add oil to pan. Heat oil to 385.

3. 3. Sprinkle fillets evenly with 1/2 teaspoon salt. Place 4.5 ounces (1 cup) flour in a shallow dish. Combineremaining 4.5 ounces (1 cup) flour, cornmeal, and black pepper in a shallow dish. Combine 2 cups buttermilkand 2 eggs in a shallow dish. Dredge fillets in flour; dip in buttermilk mixture. Dredge in cornmeal mixture;shake off excess breading. Place 2 fillets in hot oil; cook 5 minutes or until done, turning occasionally. Makesure oil temperature does not drop below 375. Remove fillets from pan using a slotted spoon; drain on papertowels. Return oil temperature to 385. Repeat procedure twice with remaining fillets.

4. 4. To prepare hush puppies, weigh or lightly spoon 3.4 ounces (3/4 cup) flour in dry measuring cups; level witha knife. Combine 3.4 ounces flour and remaining ingredients. Drop batter 1 tablespoonful at a time into pan; fryat 375 for 5 minutes or until browned, turning frequently. Remove hush puppies from pan using a slotted

spoon; drain on paper towels.

BUCATINI WITH MUSHROOMS

Use leftover truffle oil to drizzle over pizzas, polenta, or salad greens.

1/2 cup dried porcini mushrooms (about 1/2 ounce)

2/3 cup boiling water

8 ounces uncooked bucatini

3 1/4 teaspoons salt, divided

1 tablespoon canola oil

1/4 cup finely chopped shallots 2 (4-ounce) packages exotic mushroom blend, coarsely chopped

2 garlic cloves, minced

2 tablespoons dry sherry

2 ounces Parmigiano-Reggiano cheese, divided

1/4 cup heavy whipping cream

1 teaspoon finely chopped fresh sage

1/2 teaspoon cracked black pepper


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1 teaspoon truffle oil

Sage sprigs (optional)

Preparation

1. 1. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.

2. 2. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over abowl, reserving 1/4 cup cooking liquid.

3. 3. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; saut 5 minutes,stirring frequently. Stir in porcini, sherry, and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.

4. 4. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, 1/4 cupreserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage,and pepper; toss well to combine. Drizzle with oil; toss. Place about 1 1/4 cups pasta mixture on each of 4plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage sprigs, if desired.

1/2 cup dried porcini mushrooms (about 1/2 ounce)

2/3 cup boiling water

8 ounces uncooked bucatini

3 1/4 teaspoons salt, divided

1 tablespoon canola oil 1/4 cup finely chopped shallots

2 (4-ounce) packages exotic mushroom blend, coarsely chopped


2 tablespoons dry sherry

2 ounces Parmigiano-Reggiano cheese, divided

1/4 cup heavy whipping cream

1 teaspoon finely chopped fresh sage

1/2 teaspoon cracked black pepper

1 teaspoon truffle oil

Sage sprigs (optional)

Preparation

1. 1. Rinse porcini thoroughly. Combine porcini and 2/3 cup boiling water in a bowl; cover and let stand 30minutes. Drain in a sieve over a bowl, reserving 1/4 cup soaking liquid. Chop porcini.

2. 2. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over abowl, reserving 1/4 cup cooking liquid.

3. 3. Heat oil in a large skillet over medium-high heat. Add shallots, mushroom blend, and garlic; saut 5 minutes,stirring frequently. Stir in porcini, sherry, and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.

4. 4. Finely grate 1 ounce cheese; crumble remaining cheese. Reduce heat to medium. Stir in pasta, 1/4 cupreserved cooking liquid, 1/4 cup reserved porcini soaking liquid, 1/4 cup grated cheese, cream, chopped sage,and pepper; toss well to combine. Drizzle with oil; toss. Place about 1 1/4 cups pasta mixture on each of 4plates; top each serving with about 1 tablespoon crumbled cheese. Garnish with sage sprigs, if desired.

PORCINIMUSHROOMSWITHRICE

2 cups boiling water 1 cup dried porcini mushrooms (about 1 ounce)

1 (14-ounce) can less-sodium beef broth

Cooking spray

1 cup uncooked Arborio rice or other short-grain rice

3/4 cup chopped shallots


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1/2 cup dry white wine $

1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper 1/4 cup (1 ounce) mascarpone cheese

Fresh thyme leaves (optional)

Preparation

1. 1. Combine 2 cups boiling water and mushrooms; let stand 30 minutes or until soft. Drain through a colanderover a bowl. Reserve 1 1/2 cups soaking liquid; chop mushrooms.

2. 2. Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm overlow heat.

3. 3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic;saut 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

4. 4. Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearlyabsorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring frequently until eachportion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms,Parmigiano-Reggiano, chopped thyme, salt, and pepper; stir gently just until the cheese melts. Spoon 1 cuprisotto into each of 4 bowls. Top each serving with 1 tablespoon mascarpone and thyme leaves, if desired.

CHICKEN TETRAZZINIA classic that makes great use of leftover turkey or chicken. Its so creamy and comforting that youll be glad itmakes two casserolesone for now and one for later.

1 tablespoon unsalted butter$

Cooking spray

1 cup finely chopped onion $

2/3 cup finely chopped celery


1/4 teaspoon salt

3 (8-ounce) packages presliced mushrooms

1/2 cup dry sherry

3 ounces all-purpose flour (about 2/3 cup) $

3 (14.5-ounce) cans fat-free, less-sodium chicken broth $

2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided $

1/2 cup (4 ounces) 1/3-less-fat cream cheese $

7 cups hot cooked vermicelli (about 1 pound uncooked pasta)

4 cups chopped cooked chicken breast (about 1 1/2 pounds)

1 (1-ounce) slice white bread $

Preparation


2. 2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, andmushrooms; saut 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring toa boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.


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4. 4. Add 1 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Addpasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic bakingdishes coated with cooking spray.

5. 5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and cup Parmesan cheese; sprinkle evenly over pasta.

6. 6. Bake at 350 for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15minutes.

7. To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap,pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

8. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheatoven to 350. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil;bake at 350 for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15minutes.

BARBECUE ROASTED SALMON

Sweet and spicy with just the right amount of acidity make this a winning salmon dish. The spice rub melts intoa glaze in the oven. The options for side dishes are endlessmashed potatoes, rice, couscous, asparagus, orsugar snap peas.

1. 1. Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turningoccasionally.


3. 3. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (through cinnamon); rubover fish. Place fish in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 400 for12 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired

FETTUCCINE ALFREDO

1 tablespoon olive oil


1 tablespoon all-purpose flour$

1 1/3 cups 1% low-fat milk $

1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided

2 tablespoons 1/3-less-fat cream cheese $

1/8 teaspoon salt

4 cups hot cooked fettuccine (8 ounces uncooked pasta) $

2 teaspoons chopped fresh flat-leaf parsley

Cracked black pepper (optional)

Preparation

1. 1. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 1 minute, stirringconstantly. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens,stirring constantly. Add cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk untilcheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese andchopped parsley. Garnish with black pepper, if desired. Serve immediately.

ROASTED CHICKEN AND VEGETABLES

3/4 cup chopped red bell pepper


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1/2 cup thinly sliced fennel bulb

2 tablespoons chopped, pitted nicoise olives (12 olives)

2 teaspoons chopped fresh rosemary

1 1/2 teaspoons olive oil

1 pound small round red potatoes, quartered $

3 medium shallots, peeled and halved lengthwise 2 cloves garlic, crushed

1 1/2 teaspoons minced fresh sage

1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt

1/4 teaspoon paprika

2 (6-ounce) skinless, boneless chicken breast halves $

Cooking spray

1 1/2 teaspoons olive oil

2/3 cup fat-free, lower-sodium chicken broth $

Fresh rosemary sprigs (optional)

Preparation

1. 1. Combine first 8 ingredients in a bowl.

2. 2. Combine sage and next 3 ingredients; rub evenly over chicken.

3. 3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add 11/2 teaspoons oilto pan; swirl to coat. Add chicken to pan; cook 1 minute on each side or until browned. Remove chicken frompan.

4. 4. Remove pan from heat. Add vegetable mixture to pan; stir well. Nestle chicken into vegetable mixture; bake,uncovered at 450 for 20 minutes. Remove chicken from pan; stir vegetables, scraping bottom of skillet toloosen browned bits. Return chicken to pan; reduce oven temperature to 375, and bake an additional 15minutes.

5. 5. Divide vegetable mixture evenly among each of two plates; top each with 1 chicken breast half. Add chickenbroth to pan; bring to a boil over high heat. Cook 1 minute, scraping pan to loosen browned bits. Divide sauceevenly over each serving. Garnish with rosemary, if desired.

SOUPE ALOIGNON

Have your Gruyere sliced thinly at the deli. If youre at home with a block of cheese, use the side of a cheesegrater that gives slices or use a vegetable peeler, then piece together the cheese over the baguette slices tocreate a slice. A soup that is normally high in sodium and sat fat thanks to consomm and tons of cheese withthis recipe that pulls together pantry ingredients in a dish fit to serve guests.

4 (1/2-inch-thick) slices French bread baguette

1 tablespoon unsalted butter$

6 cups thin vertically sliced onion (about 2 pounds)

1/2 teaspoon sugar$


3 tablespoons all-purpose flour$

1 (32-ounce) box 100% fat-free, 50% less-sodium beef broth

4 cups water

1/2 cup dry white wine $

1 tablespoon Worcestershire sauce


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3 ounces Gruyere cheese, cut into 4 thin slices

Preparation

1. 1. Melt butter in a large Dutch oven over medium heat. Add onion to pan; cook 5 minutes, stirring occasionally.Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add sugar and pepper;cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Sprinkle onion with flour;cook 2 minutes, stirring constantly. Add broth, water, and wine; bring to a boil. Reduce heat, and simmer 30minutes. Add Worcestershire sauce; stir well.

2. 2. Preheat broiler to high.

3.

RECOPILACIÓN RECETAS

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