Tag Archives: soup

Best Tomato Soup Ever

INGREDIENTS

  • 1 small onion, diced
  • 5 small carrots, diced
  • 3  cloves of garlic
  • ½ red pepper, diced
  • 4 cans fire roasted tomatoes
  • 3 cups chicken broth
  • ½ cup marsala wine, divided
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • ½ cup heavy cream
  • salt and pepper
  • red pepper flakes

INSTRUCTIONS

  1. In a large dutch oven, saute onion, carrots, garlic and red pepper. Season with salt, pepper and red pepper flakes.  Cook for 3-4 minutes.
  2. Stir in ¼ cup marsala wine, tomatoes and broth and more salt, pepper and red pepper flakes. Bring to a boil.  Once it’s come to a boil, reduce heat and let simmer for 5-7 minutes.
  3. Remove from heat and ladle into a blender. Blend on low until smooth. (I blended in two batches and made sure to leave the top part of the lid off to allow steam to escape.)
  4. Return to pot and stir in sugar and baking soda over medium heat. Stir until all of the bubbles are gone.
  5. Stir in the remainder marsala and heavy cream. Remove from heat and let cool slightly before serving.
  6. Serve with sour cream, cheese, basil and crouton if desired.

Source 

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Mama’s Chicken Roll Ups – Yumbo

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Mama’s Chicken Roll Ups
Oh my gosh, this is a keeper! Back on my timeline by popular request! 

2 large chicken breast
1 can crescent rolls
1 10.5 oz. can cream of chicken soup
1/2 soup can of broth (use what the chicken cooked in)
1/2 soup can milk
1 T. all purpose flour
6 oz. shredded sharp cheddar cheese
pinch of salt and pepper

NOTE: The 1/2 soup can is using the empty can of cream of chicken soup to measure.

Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook till chicken is cooked through. Remove chicken (save broth). When cooled enough to handle remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9×13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, the soup mixture will thicken up like a gravy.
Source: Janet’s Appalachian Kitchen.

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Did You Know – These 10 Ways To Use Lettuce ?

lettuce

As you can probably guess I love my food and most of all I love healthy food and am always looking for new ways to serve it. Well here is some ways to make lettuce more interesting, tasty and great ways to serve.

1. Iceberg Wedge – Top an iceberg lettuce wedge with a dressing made from reduced fat mayo, lemon juice and finely chipped fresh herbs such as parsley, dill or chives. Sprinkle with a little feta cheese and walnuts,

2. Lettuce coleslaw – substitute shredded lettuce for cabbage in coleslaw or make it half cabbage and half lettuce

3. Spring Soup – bring 2 cups liquid no added salt stock and 1 cup of water to the boil. Add 1 chopped leek (white part only), half a bunch chopped celery, half cup peas and a pinch of sugar, Simmer for 20 minutes adding a small head of chopped lettuce in the last 5 minutes of cooking.Top with croutons and parmesan cheese.

4. Egg cups – Combine 2 chopped hard-boiled eggs with a wee dollop of reduced fat mayo and a pinch of curry powder or more if you like a bit more spice. Spoon into 2 lettuce cups to serve.

5. Fast and easy salad – Place 1 whole shredded lettuce in a bowl. Add shredded dill toasted pine nuts and finely sliced spring onion. Dress with an olive oil and white wine vinegar dressing toss before serving.

6. San Choy Bow – Stir fry cloves minced garlic, grated 3cm piece of fresh ginger, 150g sliced mushrooms and 500g lean pork mince until mince browns, Add 2 teaspoons sesame oil, 2 table salt reduced soy sauce and 2 tablespoons oyster sauce. Toss to combine. Remove from heat and fill lettuce cups with mixture. Top with bean sprouts, shredded snow peas, thinly sliced capsicum, fresh coriander and toasted sesame seeds.

7. Pea and lettuce stir fry – In a large frying pan stir fry 1 chopped onion, 1 teaspoon minced garlic and 4 stalks chopped celery until softened. Add half cup liquid no added salt stock, 2 cups frozen peas and a pinch of dried thyme. Simmer for 5 minutes then stir through 1 and half cups of shredded lettuce until wilted.

8. Vietnamese tofu lettuce wraps – thinly slice 1 packet of marinated tofu in strips. Heat in a small frying pan until warmed through. Wash 4-5 large iceberg lettuce leaves. Top each leaf with tofu strips, shredded coriander, roasted peanuts, torn fresh mint, grated carrot and shredded basil. Drizzle lightly with sesame oil and wrap leaf around filling.

9. Tacos with a lettuce shell – Use large iceberg lettuce leaves as a taco shell and fill with Mexican-spiced lean mince or beans, salsa chopped tomatoes, reduced-fat cheese and chopped red onion

10. Healthy ploughman’s platter – On a platter or plate ,assemble chopped lettuce, slices of reduced – fat cheese, pickles or cornichons, smoked salmon and 2-3 slices of rye bread

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Banana Squash Soup

I found this recipe while perusing the web and I thought it looked great. I havent tried it yet but will do so I am passing it on to my followers. If any of you try it let me know how you like it.
The website( where this recipe comes from.)

Banana Squash Soup
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“Last weekend our sister-in-law gave us half of a ginormous banana squash. I’ve never been a huge fan of squash so I wasn’t very excited. Luckily yesterday I decided something needed to be done with it before it went bad, and came across a recipe from fabulousfoods.com that I adapted. This is now my favorite soup. It is simple and the ginger gives it a kick. I hope you enjoy it and let us know what you think.”

INGREDIENTS:
1-2 lbs banana squash, remove seeds and the rind (we used approximately 1/4 of a large squash)
1 green apple, peeled and diced (granny smith worked well)
1/2 onion diced
2 Tbs fresh ginger, peeled and chopped very small (roughly 1 in cube pre-chopped)
3 Tbs butter
salt and pepper to taste
4 cups chicken stock
3/4 cup half and half cream

DIRECTIONS:
Saute the banana squash, apple onion and butter. Add salt and pepper. Once they begin to soften (~10 min) add the ginger and continue to saute for another 2 min. Add the chicken stock, bring to a boil, then simmer for ~45 min. Add the cream and blend until smooth.

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