2 medium zucchini, chopped 3 cups water
2 medium onion, chopped 3 cubes chicken bouillon
2 tbsp minced fresh parsley 1 tsp lemon juice
12 oz evaporated milk 1 tsp dried basil
1 can diced tomatoes 1/3 cup butter
1 package frozen corn 1/3 cup flour
1/4 cup Parmesan cheese 1 tsp salt
2 cup grated cheddar cheese 1/4 tsp pepper
Saute zucchini, onion, parsley and basil in butter until tender. Stir in flour, salt and pepper. Gradually stir in water. Add bouillon cubes and lemon juice. Mix well. Bring to a boil, cook and stir for 2 minutes. Add evaporated milk, tomatoes and corn. Reduce heat, cover and simmer for 5 minutes. Just before serving, stir in cheeses until melted.
4 cups chopped fresh tomatoes
1 onion, roughly chopped
4 cloves garlic, chopped
2 cups chicken broth
3 tbsp. fresh chopped basil
2 tbsp. balsamic vinegar
1 tsp salt
2 tsp sugar
2 tbsp. butter
2 tbsp. flour
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. All fresh chopped basil and balsamic vinegar. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. (I use my immersion blender while it is still in the pot!)
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. (If you use an immersion blender you will need to do this in another pan) Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
1 lb ground beef
1 cup celery, diced
1 small onion, chopped
5 cups tomato juice
½ tsp pepper
¼ tsp salt
1/8 tsp marjoram
2 ½ cups grated carrots
1 ½ cups water
3 cloves garlic
1 tbsp sugar
Brown beef. Drain and add celery, onion and sauté for 10 minutes. Add the remaining ingredients and bring to boil; simmer 10-15 minutes or until celery and carrots are tender.
Slow Cooker Butternut Squash and Black Bean Chili
1 tbsp. olive oil
1 cup chopped red onion
2 garlic cloves, minced
1 green pepper, chopped
2 jalapenos, seeded and finely chopped
1 tbsp. balsamic vinegar
4 cups butternut squash, chopped
1 tbsp. chili powder
1/4 tsp cayenne pepper
1 tsp cumin
1/4 tsp ground cinnamon
2 cans black beans, drained and rinsed
3 cups vegetable broth
2– 14 oz cans diced tomatoes
Heat 1 tablespoon olive oil in medium saucepan over medium heat. Add the onion and cook for 5 minutes, until tender. Stir in the minced garlic cloves and chopped bell pepper and cook for another 2-3 minutes, until pepper is soft.
Stir in the balsamic vinegar to deglaze the pan, scraping up any browned bites on the bottom of the pan.
Add the cooked pepper and onion mixture to the slow cooker along with the butternut squash, chili powder, cayenne, cumin, cinnamon, black beans, broth and tomatoes with juice.
Turn to high and cook for 5-6 hours until butternut squash is very soft and chili is thick.
*To make on the stove top, add remaining ingredients to the cooked onion mixture and simmer for 60-75 minutes until squash is soft and chili is thick.
Zuppa Toscana Soup
Number of Servings: 4-6
2 large potatoes
¼ Cup Bacon
1 lb Italian Sausage
16 ounces chicken broth
1 qt water
2 garlic cloves
2 cups chopped kale
1 cup heavy whipping cream
1 large onion
Brown sausage, drain and set aside. Saute onion and bacon over medium heat until onions are translucent. Place sausage, onions, bacon, garlic, potatoes, chicken broth and water in crock pot*. Cook on low 4-6 hours. Add kale and whipping cream before serving.
*can also be done in pot on stove top.
Roasted Squash and Bacon Soup
1 butternut squash (about 3 lbs) or squash of your choice, seeded and cut into 1-inch chunks
1 onion, diced
4 slices of bacon, diced
2 cloves garlic, minced
1 red bell pepper, chopped
2 tbsp olive oil
salt and pepper to taste
4 slices of bacon, diced and cooked
2 ½ cups chicken stock
2 tbsp chopped chives
½ tsp dried rosemary
¼ cup crumbled goat cheese
1. Preheat oven to 400 degrees. Lightly coat a baking sheet with nonstick spray. Toss squash, onion, bell pepper, bacon, olive oil, garlic, salt and pepper. Place on a single layer on baking sheet and bake 25-30 minutes or until squash is tender.
2. In a large stockpot or Dutch oven, add squash mixture and thyme over medium. Cook until fragrant (about 1-2 minutes). Stir in chicken stock and puree with immersion blender. Season to taste with salt and pepper.
3. Bring to a boil, reduce heat and simmer until slightly thickened. Add more chicken stock or reduce until desired consistency is reached. Serve immediately with bacon, cheese and chives.
Curried Carrot Soup
Number of Servings: 4-6
1 cup chopped onion
1 tsp minced, fresh garlic
2 cups peeled and diced carrots
1 cup peeled and diced potatoes
5 cups vegetable broth
1 Tbsp curry powder
½ cup flour
1 cup milk
2 Tbsp chopped cilantro
Salt to taste
In a large saucepan, combine the onions, carrots, potato, broth, curry powder and garlic. Cover and bring to a boil, then reduce heat and simmer for 1 hour.
Blend in the flour. Remove from the heat and cool slightly. Puree the cooked mixture with a blender. Any lumps will disappear in this step. Return the mixture to the saucepan and add the milk, cilantro and salt. Reheat on medium setting for about 5 minutes to serve.
Quinoa: The Everyday Superfood 365; Patricia Green & Carolyn Hemming