Somebody reminded me yesterday that those non-meat-eating folks have to eat, too. And it just so happens that I made a soup last night that did not include meat, and was quite tasty. I am currently watching my carbs, and this soup has only 10 net carbs. It's 117 calories per serving, and only 7 fat grams. So there, Difficult One. You know who you are! ;)
Cream of Butternut Bisque (from Saving Dinner the Low-Carb Way by Leanne Ely)
1 tsp. butter
1 small onion, chopped
1 3/4 cups butternut squash, peeled and chopped
1 (14 1/2 oz) can chicken broth (you may use vegetable broth instead)
1/2 tsp. nutmeg
1/8 tsp. white pepper
3/4 cup half-and-half
In a saucepan over medium heat, melt butter. Add onion and cook until onion is translucent.
Add squash to onion and cook just a minute. Now add the broth, turn up the heat, and bring to a boil. Reduce heat to low and let simmer (covered) until squash is tender, about 15-20 minutes.
Mash or process the squash to desired consistency. (If you like your soup really smooth, you can puree it in batches in a food processor or blender. If you like a little texture, use a potato masher.)
Add squash back to the saucepan (if you used your blender or processor), then add the spices and half-and-half. Bring soup almost to the boiling point (but don't boil it, or you will curdle the soup). Serve hot.
In honor of it being officially Fall now, here is my go-to chili recipe.
Black and White Chili
1 lb. chicken tenders, cut into 3/4" pieces
1 cup chopped onion
1 (15 1/2 oz.) can Great Northern beans, drained
1 (15 oz.) can black beans, drained
1 (14 1/2 oz.) Mexican style stewed tomatoes, un-drained
2 Tbsp. chili powder
Spray a large saucepan with non-stick cooking spray. Heat over medium until hot. Add onion and chicken; cook and stir 5 minutes or until chicken is browned.
Chop any large tomatoes from the can into bite-sized pieces. Combine cooked chicken and onions, beans, tomatoes with can juices, and chili powder in a crock pot. Cover and cook on low for 4-4 1/2 hours.
Serve with shredded cheese, salsa and sour cream.
Makes 6 1-cup servings.
Foodies! I've been pitiful at posting lately, haven't I!? I can offer no excuse, except for life happening. And not even anything interesting!
So here. Have a yummy appetizer recipe:
Sugar-and-Nut Glazed Brie (A Paula Deen recipe)
1 (14 oz.) round of Brie
1 Tbsp. brandy
1/4 cup chopped pecans or Macadamia nuts
1/4 cup packed brown sugar
In a small bowl, stir together sugar, nuts and brandy. Cover and chill 24 hours, or up to a week.
At serving time, place Brie on an ovenproof platter or pie plate. Bake at 500* for 4-5 minutes or until Brie is slightly softened. Spread sugar mixture in an even layer on top of Brie. Bake 2-3 minutes or until sugar melts. Brush fruit wedges with lemon juice. Serve warm Brie with fruit and crackers.
*I don't like to use lemon juice, as I think it makes the apple and pear too tart. I buy those little 4-packs of canned pineapple juice, and use it instead. Orange juice also works well.
This is a Southern Living recipe from 2008. It was incredibly easy, and received rave reviews. My BFF acarf
's husband was a fan in particular, so I know it was good stuff. He knows what he likes! The only thing I changed was that the original recipe did not call for any jalapenos, and I am a firm believer of jalapenos in salsa. So I added one. Here you go!Black Bean-and-Mango Salsa
Makes 8 appetizer servings
1 (15 oz.) can black beans, rinsed and drained
1 mango, peeled and chopped*
1 small green bell pepper, seeded and chopped
2 plum tomatoes, seeded and chopped
2 green onions, chopped1 jalapeno pepper, seeded and chopped
¼ cup Italian vinaigrette dressing
1 Tbsp. fresh lime juice
2 tsp. chopped fresh cilantro
½ tsp. garlic salt
½ tsp. seasoned pepper
½ tsp. chili powder
½ tsp. hot sauce
Stir together all ingredients in a medium bowl. Cover and chill 1 to 24 hours. Serve with assorted tortilla chips.
Cheese Ravioli with Grape Tomatoes
This is a very easy quick fulfilling recipe from Vegetarian Times:
9 oz. fresh cheese-filled ravioli
2 Tbs. olive oil
1 bunch spinach, rinsed and stemmed, although I prefer to use s bunch of Basil
2 cups grape or cherry tomatoes
1 Tbs. onion powder
Salt and freshly ground black pepper to taste
4 Tbs. grated Parmesan cheese
1. Bring a large pot of lightly salted water to a boil over medium-high heat, and add ravioli. Cook for 3 to 5 minutes, or until ravioli float to surface and are tender. Remove from heat, drain and set aside.
2. Heat oil in large skillet over medium heat, and add spinach, tomatoes, onion powder, salt and pepper, and saut8E until spinach and tomatoes wilt, for 5 to 7 minutes. Stir in ravioli, and cook for 2 to 3 minutes more. Remove from heat.
3. To serve, spoon equal portions onto individual plates, and sprinkle evenly with Parmesan cheese.
Recipe from Crescent City Farmers Market:
1/2 cup yogurt
2 tablespoons lemon juice
2 teaspoons olive oil
1/2 teaspoon paprika
Pinch of turmeric powder
1 pound shrimp, peeled and deveined
4 tablespoons corn oil, divided
4 button mushrooms, halved
1 medium onion, cut in half and thinly sliced
1 medium green bell pepper, sliced in thin strips
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
1/4 teaspoon chopped fresh garlic
pinch of turmeric powder
1 medium tomato, diced
1 tablespoon chopped cilantro
1 cup cut okra
2 tomatoes, cut into wedges (for garnish)
chopped cilantro (for garnish)
In a bowl, combine yogurt, lemon juice, oil, paprika, turmeric powder, cayenne, and salt; mix well. Add shrimp, cover, and refrigerate for 3 to 4 hours.
Heat 2 tablespoons of the oil in a heavy wok or heavy-bottomed saucepan over high heat. Add mushrooms, onion, bell pepper, cumin, coriander, garlic, turmeric, cayenne, and salt. Cook, adding a little water from time to time to keep the vegetables from scorching. When vegetables are done, add marinated shrimp, tomato, and cilantro. Reduce heat and cook for 2 to 3 minutes or until shrimp are done.
Heat remaining 2 tablespoons oil in a separate pan until smoking hot. Add okra and fry until lightly browned, then add to shrimp-vegetable mixture. Serve hot, garnished with tomato wedges and cilantro.
FOR THE FILLING
1/4 to 1/2 cup sugar (depending on sweetness of fruit)
1 tablespoon cornstarch
1 1/2 pounds peaches, halved, pitted, cut into 1/2-inch-thick slices, and cut in half again crosswise (about 4 cups)
1 tablespoon fresh lemon juice
FOR THE TOPPING
1 cup all-purpose flour (spooned and leveled)
3 tablespoons plus 1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2/3 cup low-fat buttermilk
1.Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
2.Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.
First published: July/August 2006
1 Tbsp. canola oil
6 oz. Andouille sausage, halved lengthwise and sliced in 1/4" pieces
1 medium onion, diced
1 green bell pepper, diced, without seeds
2 celery stalks, diced
2 garlic cloves, minced
Salt and pepper
2 tsp. paprika
8 plum tomatoes, seeded and chopped
1 cup long grain white rice
1 lb. medium shrimp, peeled, de-veined and tails removed
1/2 cup thinly sliced scallions (for garnish)
Heat oil in a large skillet over medium-high. Add sausage, and brown on all sides (4-6 minutes). Add onion, bell pepper, celery and garlic. Season with salt and pepper. Cook 5-6 min., until onion begins to soften. Stir in paprika, and cook 1 more minute.
Add tomatoes, rice and 3 cups water to skillet. Cover and simmer over medium heat until rice is cooked and has absorbed all water (15 min.).
Add shrimp to skillet. Cook covered until shrimp are opaque (3-4 minutes). Remove from heat and season with salt and pepper. Serve hot, garnished with scallions.
Ruby Red Sangria
1 Valencia orange, unpeeled, cut into 1/2" dices
1 Granny Smith apple, cored and cut into 1/2" dices
1 lemon, unpeeled, cut into 1/2" dices
1/2 cup granulated sugar
3 bottles California red table wine
Divide orange, apple, lemon and sugar between two pitchers. Add the wine, dividing it evenly between the two pitchers. Stir until the sugar dissolves, and chill well before serving.
This will keep in the refrigerator for several days. You may want to transfer it to bottles or jars, tightly sealed, to keep it fresh-tasting.
1 small lemon, thinly sliced
1 small orange, thinly sliced
3 Tbsp. granulated sugar
1 peach, peeled and thinly sliced
1/4 cup peach schnapps
1 (750 ML) bottle white wine, cold
Combine all ingredients in a pitcher. Stir until sugar is dissolved. Chill for 1 hour.
Strain the sangria into wine glasses and garnish with fruit.
***I like sangria with a little fizz to it, so a splash of soda or Sprite is a nice addition***