Tuesday, September 7, 2010

CAULIFLOWER AND CHICKPEA SOUP

2 tsp canola oil
1 yellow onion, chopped
2 med carrots, sliced
1 1/2 tbsp curry powder
2 garlic cloves, minced
3 1/2 cups chicken broth or bouillon
2 3/4 cups water
2 medium potatoes, diced
3 cups cauliflower florets
1 can (15 1/2-oz) chickpeas
1/2 pkg (10-oz size)frozen chopped spinach

In a large saucepan, heat the oil over medium high heat. Add the onion and carrots to the oil and cook until onion is golden and tender. Stir in the garlic and the curry powder. Cook one minute. Stir in the broth or bouillion, water, potatoes, cauliflower, chickpeas, and spinach. Continue to cook for about 20 to 25 minutes until the vegetables are tender.

Wednesday, April 21, 2010

CREAMY ZUCCHINI CELERY SOUP

3 green onions, sliced thin
2 garlic cloves, minced
2 tbsp butter
4 ribs of celery, chopped
2 medium carrots, chopped
2 cups water
3 vegetable bouillon cubes (may substitute chicken bouillon cubes)
1/2 tsp salt
3/4 tsp dried thyme
1 lb red potatoes, diced
3 cups milk
2 cups shredded zucchini
2 tbsp cornstarch
1/4 cup cold water
Sour cream for garnish, optional

In a large saucepan melt the butter. Add the onions and garlic to the saucepan and saute until tender. Add the celery and carrots; cook while stirring for about four minutes. Stir in the 2 cups of water, bouillon, salt, and thyme. Add the potatoes and bring the mixture to a boil. Reduce the heat, cover, and simmer for around 15 minutes or until the potatoes are tender. Stir in the milk and add the zucchini. Return the mixture to a boil. In a small bowl, combine the cornstarch and the 1/4 cup of cold water until smooth. Using a whisk, gradually add the cornstarch mixture to the soup. Return to a boil and cook for two minutes or until slightly thickened.
Garnish each bowl with sour cream before serving, if desired.

Yield: 6 servings.
File Photo

Saturday, January 23, 2010

QUICK AND EASY CHICKEN NOODLE CASSEROLE

1 can (10 3/4-oz) cream of mushroom soup
1/2 cup low-fat milk
1/4 tsp freshly ground black pepper
1/4 grated Parmesan cheese
1 cup frozen mixed vegetables or California blend
2 cups cubed or shredded cooked chicken
2 cups curly egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 1 1/2-quart casserole dish, stir together the mushroom soup, milk, pepper, Parmesan cheese, mixed vegetables, chicken, and noodles. Bake at 400 degrees for about 25 minutes until hot and bubbly. Remove from oven and sprinkle the shredded cheddar cheese over the top.
Yield: 4 servings