Rainy day and recipes

On a cooler, rainy day, what is better to warm you up then a nice, hot bowl of soup.  When September brings you cooler temperatures, and all you want to do is  to curl up on the sofa under a blanket and read a book.   But, first have a bowl of soup.

Rainy Day Soup

Ingredients:

  • 1 pound ground turkey
  • 1 can (46 ounces) V8 juice
  • 1 jar (16 ounces) thick and chunky salsa
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 package (10 ounces) frozen mixed vegetables
  • 4 cups shredded cabbage
  • 1 cup chopped onion
  • 1/2 cup cubed peeled potatoes
  • 1/3 cup medium pearl barley

Directions:

  • In a Dutch oven coated with cooking spray, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until the vegetables and barley are tender. Yield: 12 servings (3 quarts).

Nutrition Facts: 1 cup (prepared with ground turkey breast and low-sodium broth and V-8) equals 196 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 703 mg sodium, 23 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.

Note:   You can halve this recipe to make 6 servings.

1/2 pound gr turkey., 8 oz salsa, 23 oz v-8 juice, 8 oz of beans, etc.  Buying one of those  packages of shredded cabbage speeds up the process.

I always have on hand, cans of chicken broth, beans, potatoes,  barley and lentils ( for another soup).

Soup- Vermont Butternut Soup

Vermont Butternut Soup

One of my favorite culinary memories is dining out and eating butternut squash soup at a restaurant in Alexandria, Virginia called “Bilbo Baggins.”

This is not their recipe, however I like to read recipe books to replicate it.  Since then , I enjoy the taste of  butternut squash soup each fall season taking me through winter.

Prep: 20 minutes             Cook 45 minutes                                                            Serves 12

Maple syrup brings out the best butternut flavor. 

Ingredients:

3 Tablespoons butter or margarine

2 tablespoons chopped onion

1 medium carrot, peeled and chopped

3 tablespoons flour

4 cups warm chicken stock

1 pounds butternut squash, peeled, seeded, and cut in large cubes (about 9 cups)

1 clove garlic

1 tablespoon dried parsley

1  1/2 cups  milk

1/2 cup light cream

2 tablespoons maple syrup or to taste

Directions:

In a large kettle melt butter and add onion and carrot.  Cook over medium-low heat, about 5 minutes, until onions are tender. 

Sprinkle with flour and continue cooking for 3 minutes while stirring constantly.

Remove from heat and blend in warmed chicken stock.  

Add squash, garlic, and parsley, and simmer  covered for 45 minutes.  Cool.  Puree in batches in blender or food processor.

 

Transfer to kettle, add milk, cream, and syrup, and heat through.

 Make Ahead:

May be frozen in an airtight container after pureeing but before adding milk, cream, and syrup.  If not using full amount of frozen soup, or if planning to freeze some of it, use 1/2 cup squash puree, 1 teaspoon syrup, 2 tablespoons milk, and 2 teaspoons cream per person.

 

 

.

 

%d bloggers like this: