Hamburger soup, September 6, 2013

What memories do you have of school lunch or lunch as a kid?

I am reposting a recipe from blogger, ” Syrup and Biscuits” for Hamburger Soup,

One, sounds economical , and two, includes fresh veggies  and canned diced tomatoes.

School Lunchroom Hamburger Soup

yield: 6 to 8 servings

Ground hamburger meat joins lots of good vegetables for a soul-warming, gullet-pleasing, uncomplicated, big ‘ol bowl of soup.

4 large  carrots, peeled and diced
4 stalks celery, diced
2 onions, diced
1/4 cup olive oil
3 to 4 clove garlic, minced
3 pounds ground beef (85/15)
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 quart stock
1 tablespoon Worcestershire sauce
2 bay leaves
2 cups whole kernel corn, fresh, frozen or canned
1 (15 oz.) can LeSuer very young small sweet peas, drained
salt and pepper to taste

Heat large soup pot and add olive oil. Sauté carrots, celery and onions for 10 minutes or until soft. Season with salt and pepper. Add garlic and cook for 2 minutes.

Throw ground beef on top of all those beautiful vegetables and cook the meat until pink is gone. Don’t you dare drain away all that good juice after the meat is cooked. There’s very little fat in 85/15 ground beef. What little bit is there is going to add flavor.

Add tomatoes, tomato sauce, stock and Worcestershire sauce. Stir well.

Add bay leaves. Return to simmer. Cover and cook for 30 minutes.

On the search for tasty soft diet options! Carrot Soup with Orange and Tarragon

Since discovering that a family member needs soft foods for her diet, I am on a quest for nutritious and tasty options.

I always like to have a bag of carrots on hand to make my own soups and stew. Carrot soup blenderized is what was prepared this Saturday morning by my husband.

The following recipe is courtesy of “In my Kitchen”.

Carrot Soup with Orange and Tarragon
Yield: 4 servings

1 TBSP butter
1 lb. carrots, peeled and chopped into small chunks
3/4 cup chopped onion
3 cups organic chicken broth
1/2 cup juice from freshly squeezed oranges
1 TBSP brandy (optional)
2 tsp chopped fresh tarragon
salt and pepper
fresh tarragon sprigs for garnish

1. Melt butter in heavy pot over medium heat. Add the onion and the carrots and saute until onion is soft, 6-8 minutes. Add broth; cover and bring to a boil. Reduce heat, uncover and simmer until carrots are tender, about 10 minutes.
2. Puree soup smooth with an immersion blender or, working in batches, in your blender or food processor.

3. In pot, stir in orange juice, brandy and chopped tarragon. Simmer for 5 minutes more to blend flavors. Season with salt and pepper and garnish with tarragon sprigs.

Orzo pasta

I’m looking at nutrition content as well as ease of eating. Orzo can be stirred into soups or added to grilled vegetables.

Orzo is made of Semolina wheat. Because this pasta shape is so small, orzo dishes can be quite dense, as the pasta will compact into a solid mass, rather than having lots of air, as is the case with bigger pasta shapes. “This is why the pasta is primarily used in soups or with soupy sauces, since plated orzo and orzo casseroles are very intense. Some people like to use orzo like rice in pilafs, deliberately aiming for a very rich, dense dish.”

Nutrition Facts :

Serving size : 2 ounces dry

Calories 210

Protein 7 grams

Total carbs 42

Cholesterol 0 Sodium 0

Fat 1 gram

Iron 10 %

Thiamine 30 %

Niacin 15 %

Ribiflavin 15 %

Folic Acid 25 %

Eat a serving of orzo, and you consume 7 g of protein. This accounts for 12.5 to 15.2 percent of the recommended daily amount.

Increase your protein consumption by eating whole-grain orzo or pairing it with seafood, such as salmon, shrimp or clams, or some other meat. The protein in orzo also helps boost your energy levels.

Read more: http://www.livestrong.com/article/398174-about-orzo-pasta-nutrition/#ixzz1lQk07Zvr

Couscous

Both couscous and white rice contain small quantities of certain essential minerals. Couscous contains significantly more selenium, potassium and calcium than white rice.

Couscous is commonly prepared with herbs, oils and spices mixed in, which changes its nutritional profile significantly. Couscous is often prepared with tomatoes, oil, lemon juice and parsley to make the traditional chilled salad known as tabouleh. White rice is extremely bland without additional spices or seasoning. When soy sauce, for example, is added to white rice, the sodium content increases dramatically
Read more: http://www.livestrong.com/article/532689-nutritional-difference-between-couscous-white-rice/#ixzz1lQmsrsZN

RECIPE-Pasta Fagioli


What is more satisfying than a bowl of home-made soup on a cool day in the Mid-Atlantic states. On most of my days off, like Monday, I like to cook a family favorite, or try a new recipe baking. Today’s recipe is Pasta Fagioli, because I have all the ingredients on hand without having to run to the grocery store. Your comments are always welcomed.

PASTA FAGIOLI

Makes: 6 servings Prep:10 minutes
Cook :11 minutes

Ingredients:

1 Tablespoon olive oil

3 cloves garlic, finely chopped

2 cans ( 14 1/2 ounces each) reduced-sodium chicken broth

2 cans (8 ounce each ) no salt added tomato sauce

1 teaspoon Italian seasoning

1/2 pound Ditalini pasta

4 carrots, peeled and sliced into coins

2 cans ( 15 ounces each) cannellini beans, drained and rinsed

1/4 pound Capicola ( spicy Italian ham) or Prosciutto or you can use ham.

A few words about Capicola luncheon meat :

( Capicola is  a traditional Neapolitan Italian cold cut (salume) made from pork shoulder or neck and dry-cured whole.)

{The Neapolitan Italian spelling, “‘Capocollo'”, is derived from Latin, “caput collum”. It is similar to the more widely known cured ham, Prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes.}

1/2 teaspoon salt

1/4 teaspoon black pepper
Grated Parmesan cheese (optional)

DIRECTIONS:

1. Heat oil in saucepan over medium-high heat. Add garlic and cook 1 minute. Stir in broth, 2 cups water, the tomato sauce and Italian seasoning. Bring to a boil.
Add pasta and carrots: simmer for 10 minutes, stirring occasionally.

2. Stir in beans, Capicola, salt and black pepper. Heat through.

3. Serve warm with grated Parmesan cheese if desired.

Nutritional Information Per serving:

Calories : 349
Fat : 5 gram ( 1 gram sat.)
protein : 17 grams
Carbohydrate : 59 grams
fiber: 9 grams
sodium: 764
cholesterol: 12 mg

Iron: 57 % (percent)
Vitamin A 7 %
Vitamin c 21 %
Calcium 11%
Magnesium 18 % (approx)
Folate 21 % (approx) from Allrecipes.com

Recipe from : Family Circle magazine October 17, 09 issue

Thank-you for reading my blog and this recipe.
Your comments are always welcomed. There are many versions of this soup. Please let me know of your version.

A recipe for spring-March 20, 2010

The first day of spring is upon us, and  what better way than to share with my readers  a recipe for soup with the theme of spring.

SPRING VEGETABLE SOUP

A lighter variation on the more familiar Italian vegetable soups, it makes an excellent first course or complete meal at lunchtime

Ingredients:

1 1/2 tablespoons olive oil

1 cup finely chopped scallions

1 tsp minced garlic

2 medium boiling potatoes

        (8 ounces), peeled and cut into 1 /4 inch dice

3 1/2 cups Beef Broth, preferably homemade, 

        or defatted, low-sodium , canned broth

1 pound thin asparagus, washed, trimmed, and cut into 1-inch pieces ( see note)

Directions:

In a heavy 5 -quart saucepan, heat oil over low heat.  Add scallions and cook, stirring constantly, until they are soft but not brown, about 2 minutes.  Stir in garlic and cook another 30 seconds. 

Add potatoes and 1 cup of broth.  Cook until potatoes are barely tender, about 4 minutes.

Add the remaining broth, 1 cup water, asparagus,and zucchini.  Bring to a boil over medium heat.  Turn the heat to low and cook, partially covered, until vegetables are tender, about 12 to 15 minutes .

Stir in thyme and season with salt and pepper.  (Soup can be made up to 3 hours before serving.  Reheat over low heat.)

Ladle into individual bowls and serve.

Note:

If thin asparagus spears are unavailable, you can use medium-size ones but they must be peeled with a vegetable peeler from base to spear, leaving tips intact, before cutting into i-inch pieces.

Per serving:

Calories 140           Cholesterol 0 mg

Fat 6 grams             Sodium 237 mg.

Cookbook:

Lean Italian Cooking by Anne Casale,  c  1994.

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.

 

 

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Recipe-Lentil Soup , a source of folate

Preparing carrots with my vegetable peeler
Preparing carrots with my vegetable peeler

What a wonderful day, full of sunshine.

This morning I was reading in Body and Soul magazine, September issue.  I continuosly like to learn about new ways to keep one’s health and immunity level high.

How To Fight Fall Allergies:

A new study from the Journal of Allergy and Clinical Immunology shows that” B vitamins may help keep allergic reactions in check and ease the severity of symptoms”.

Researchers found that higher levels of folate had fewer allergy symptoms and a lower risk of asthma and wheezing.

Good Sources of Folate:

Broccoli, Asparagus, oranges, kidney beans, collard greens, black-eyed peas, spinach, avocado, and lentils.

 

Lentil Soup

Ingredients:

2 Tablespoons Canola oil or Olive oil

3 carrots,  cleaned and diced or sliced in coin sizes

2 stalks celery, sliced or diced ( I like chunky soup so I slice.)

1  14 1/2  ounce  can diced tomatoes ( unsalted or salted depends on preference)

3/4 cups dry lentils ( soaked, rinsed and drained)

1 Quart of vegetable stock or chicken broth

4-6   cups of  water ( depends if want thick or thin soup)

1/2 teaspoon salt

1/2 teaspoon ground black pepper or to taste

1/2 teaspoon paprika

 

Directions: 

1.  In large stockpot, saute carrots and celery for 10 minutes.

2. Add vegetable stock (I used Organic from my local grocery store (or Chicken broth) , lentils, salt and pepper.

Let mixture come to a boil, cook for 30 minutes, covered until lentils soften and vegetables are fork tender.  Then reduce to simmer and cook, simmering for additional 30 mi utes

3.  Add can of diced tomatoes,some of the water, (depends on how thick or thin you want the soup ) paprika., for second 30 minutes of cook 

4.  Sprinkle  with parsley or Parmesean cheese to garnish before serving or instead can add a liitle bit of fresh lemon juice.

Addendum December26, 2011

I have been preparing this Lentil soup for some time now.

You can add the herbs of your choice to spice up the flavor of this soup; substitute Cumin, 1 tea-spoon and curry powder 1 teaspoon and omit the Paprika.

Chilly Day Soup

Chilly Day Soup                                               Makes 6-8 servings

1 large carrot

2 cups water

2 large onions

1 quart diced potatoes

2TBSP rice

1/3 cup macaroni

1 tsp salt

1/4 tsp pepper

2 cups milk

2 TBSP butter

DIRECTIONS:

1.  Chop carrotand cook in 2 cups water.

While cooking,chop onions

2.  When carrot is partially cooked, add onions, potatoes, rice, macaroni,salt, and pepper.  Add enough water to cover and cook until tender.

3.  Add milk and butter and heat thoroughly.

Variations:

1.  Add two cups chicken brothin place of milk and butter.

2.  Add 1 cup cooked meat to soup when milk is added.

Recipe from cook book: From Amish and Mennnite Kitchens 

by Phyllis Pellman Good  and Rachael Thomas Pellman  c. 1984.

P.S.  I made a notation in the book that I read this recipe on 072208 on day 7 of a summer heat wave.  Guess I was dreaming of colder days.

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