FALL SOUPS ... FAVORITES!!!

FALL SOUP FAVORITES NEWSLETTER

FOOD FOR THOUGHT:

I Wish for You...My Friend

Continued days of progress...short walks becoming afternoon strolls...

Mornings of sunshine beaming down upon you,

Sunshine to warm you as you add distance to those afternoon strolls.

Continued days of progress...regaining strength throughout each day...

Afternoons doing things you love & enjoy in your home...

Continued days of progress...knowing your health improves daily...

Whether a morning or afternoon stroll, planting a bulb in your garden...

Preparing a meal for your loves, whatever you enjoy...in continued days of progress.

Paula 2015

RECIPES:

From me & some friends

This is one of my favorites & was a favorite of customers at LuVici's when I would serve it as Soup of the Day.

Chicken Pot Pie Soup with Puff Pastry Croutons
from Splendid Soups and Spectacular Sides

4 Tbsp unsalted butter
1 cup diced onion
1 cup diced celery
1 cup quartered button mushrooms ( I used Baby Bellas)
1/2 cup diced carrot
2 tsp minced garlic (I used 4 large cloves, minced)
1 1/2 cups diced red potatoes (I used, unpeeled red potatoes)
1/4 cup flour
2 Tbsp dry sherry (I used 1/2 cup Dry Vermouth)
5 cups chicken broth
2 cups cooked, shredded chicken 
( I cut and sautéed 3 chicken breasts in 2 Tbsp. Olive oil, 
seasoned with salt and pepper)
2 Tbsp fresh thyme (or 1 tsp. dry)
1 bay leaf
1/2 tsp kosher salt
1/4 tsp black pepper
pinch of ground nutmeg
1/2 cup frozen corn kernels
1/2 cup frozen green peas
2 Tbsp chopped fresh parsley (or 1 Tbsp. dry)
2 tsp freshly squeezed lemon juice
salt & pepper, to taste (I didn't find it necessary to add any more salt or pepper)
Puff Pastry Croutons

Melt butter over medium high heat in the pot you will use to make the soup. 
Sauté onion, celery, mushrooms, carrot and garlic for about 4 minutes. 
Add potatoes and cook about 3 minutes more. Whisk in the flour and 
cook a couple of minutes to 
get rid of the raw taste. Deglaze pan with sherry. Stir in broth, chicken, 
thyme, bay leaf, 1/2 tsp salt, 1/4 tsp pepper, and nutmeg. Bring to a boil, 
then reduce heat and simmer for 10-15 minutes until potatoes are cooked through 
and the mixture has slightly thickened. Stir in the corn, peas, parsley 
and lemon juice, cook about 5 more minutes.
Taste and adjust seasonings. Ladle into bowls and top with croutons.
Thaw 1 package puff pastry. 
For croutons, roll pastry to 1/4 inch thickness, brush with mixture of 1 egg &1tbsp water. Sprinkle with paprika, garlic salt & Parmesan ,cut in 1 inch squares place on baking sheet bake at 400 degrees about 15 minutes until golden.

Smoked Sausage and Cabbage Soup.....Robert Irvine's recipe

Per Jackie Quippa
1/4 cup grape seed oil
2 cups diced carrots
2 cups diced celery
2 cups diced yellow onion
2 tblsps. chopped garlic
1 small head green cabbage, shredded
1 lb. Polish kielbasa, diced
1/4 cup whole-grain mustard
3 quarts chicken broth
6 tblsps. unsalted butter
3 ounces all-purpose flour
Kosher salt and black pepper

In a large soup pot, heat the oil over high heat. Reduce the heat to medium- high, add the carrots,, celery, and onion and sauté for 5 minutes. Add the garlic and sauté for another 1 to 2 minutes.

Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6-8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes.

In a bowl, mix together the butter and flour to form a buerre manler. Whisk the buerre manler into the soup and simmer for 20 minutes. Season with salt and pepper.

I didn't have the whole-grain mustard, so used Dijon. This is one of my favorite soups!

Glynda's Santa Fe Soup

2 lbs. ground turkey or beef
1 onion, chopped
2 (.5 oz) pkgs. Ranch--style dressing mix
2 (1-1/4 oz) pkgs. taco seasoning mix
1 (16 oz) can black beans, undrained
1 (16 oz) can kidney beans, undrained
1 (16 oz) can pinto beans, undrained
1 (16 oz) can Rotel tomatoes, undrained
1 (16 oz) can diced tomatoes, undrained
2 (16 oz) cans white corn, undrained
2 cups water
Garnish: sour cream, shredded Cheddar cheese, sliced green onions

Cook meat and onion together until the meat is browned and then drain. Stir ranch-style dressing mix and taco seasoning mix into the meat. Add remaining ingredients with juices from all. Add water. Simmer for 2 hours (if mixture is too thick, add additional water.) Use garnishes if desired and serve with tortilla chips.
Makes 4 quarts

From Food for Thought - Jr. League of Birmingham

Cajun Corn and Crab Bisque

This is the recipe that I started with from allrecipes and made my changes. My changes are marked with an asterisk.

Prep Time: 20 Minutes
Cook Time: 30 Minutes

Ready In: 50 Minutes
Servings: 8
"Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit."
Ingredients:
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced garlic
1 red bell pepper, finely chopped *(I have used the variety of orange, yellow, red mini peppers)
1 large celery stalk, minced
1 TBSP Cajun or Creole seasoning
1 cup chicken broth
1 1/2 cups frozen corn kernels *(I use 1 pkg. Green Giant shoepeg corn in butter sauce)

2 bay leaves * (they called for 1)
2 cups milk
2 cups half & half * (they called for heavy cream)
1 pound fresh lump crabmeat
1/4 cup chopped green onions
1/2 teaspoon Worcestershire sauce
salt and black pepper to taste
Additional chopped green onions
Directions:
1. Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
2. Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and additional cajun seasoning (optional). When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

WHAT I ACTUALLY DID:

1. Make roux with butter, flour & oil. add onion, bell pepper, celery & garlic...I cooked about 5 minutes. add broth, milk, half & half, Cajun seasoning, corn, bay leaf...simmer about 10-15 minutes. Stir in crabmeat, green onions and worcestershire. Simmer 6-8 minutes more. Season with salt & pepper to taste. I also served mine with fresh chives on top.

From Kristen:

My friend Joan made this for a party and it was delicious!   It was the BIGGEST hit at the Soup Bowl!


Here is the recipe as she sent it to me... NOTE:  I did not use orzo - I left that out
Also be careful of how much cayenne or red pepper flakes you use. - The first time I made it, I felt I added too much and it had a bit more heat than I wanted - still good, but I couldn't share w/ Jim's mom as it was too spicy.  I also used our pork sausage I get when we buy our side of beef.  I made my own Italian sausage,but purchase the hot - I think I used Bob Evans,  But you can use any brand of both types.

Sicilian Sausage Soup

2lbs Italian or breakfast sausage, 1 hot and 1 mild
1 onion, chopped.  
1/2 cup chopped celery, 
2 -3 cans of Italian tomatoes (i usually use 2), 8 cups of chicken broth (more if you want it soupier...less if you don't), 
1pound fresh carrots, sliced. 
1 tablespoon of Italian seasoning, tsp (or more) sweet basil
Garlic - minced - I used equivalent to one clove of jarred garlic
1/2 cup orzo, 
red pepper flakes and cayenne to taste.

The original recipe also only calls for a cup of broth...I love it more broth-y...but you can do what you want!

I brown the sausage and onions together and then drain the fat. Add sausage back to the pot and add all the remaining ingredients, except for the orzo. Bring to a boil and then turn down to a simmer until the carrots and celery are tender. Then you can bring the heat back up and add the orzo, which cooks very quickly. I don't add the orzo anymore since I can't have wheat, but I don't miss it. It's tasty, but it sinks to the bottom, so if you add the orzo, make sure to scoop the soup from the bottom so you get some.

I served w/ a nice baguette!  
Enjoy!  From Kristen! 

Chilled Blueberry Soup

4 cups frozen blueberries 

1 cup orange juice 

1/2 cup sugar 

1/4 teaspoon ground cinnamon 

1/8 teaspoon salt 

1 tablespoon fresh lemon juice

1 - 750 ml bottle of pink moscato chilled

8 oz. carton of vanilla yogurt for serving

Bring first 6 ingredients to a boil over medium heat, boil 1 minute. Cool. Purée in blender or with immersion blender. Strain through mesh strainer & chill. 

When ready to serve, pour into large pitcher, add bottle of chilled wine, stir & serve in punch cups topped with a dollop of yogurt. 

NOVEMBER 2016 NEWSLETTER

November 2016 Newsletter

Food for Thought:

Never take love given or received for granted, 

Expecting others to know how you feel, 

Express your love constantly in all ways, 

Share freely in words, actions and touch; 

then your love will not be taken for granted
and...

there will never be room for doubt.

PAULA 2003

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RECIPES:

Chicken Romano Pasta 

3 chicken breasts
12 oz. bowtie pasta
2 tbsp melted butter
1 tbsp olive oil
½ cup sliced mushrooms
¼ cup of sliced green onions
1 14 oz. can drained artichoke hearts
¼ cup sundried tomatoes (I used smoked)
1 tbsp flour
1 pint half and half
salt and pepper or creole seasoning to taste
½ cup shredded/grated Parmesan
1 pinch crushed red pepper flakes

Using an indoor grill pan or outdoor grill, grill chicken breasts about 6-8 minutes per side or until they have reached an internal temperature of 165 degrees. Set aside to rest a few minutes. Slice chicken very thinly.
Boil bowtie pasta according to package instructions.
While pasta is boiling, melt butter and olive oil over medium heat. Saute mushrooms, green onions, artichokes, and sun dried tomatoes. Add salt and pepper or creole seasoning. Saute for about 2-3 minutes. Add thinly sliced chicken. Saute 2 -3 more minutes. Add flour and stir for about a minute. Add half and half and Parmesan. Stir and bring to a simmer for about 5 minutes. Add cooked pasta and stir to combine.

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Feta-Topped Chicken

Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and a warmed feta finish. Simply sensational! 

4 boneless skinless chicken breast halves (1 1/4 lb) 

2 tablespoons balsamic vinaigrette dressing

1 teaspoon Italian seasoning

1/4 teaspoon seasoned pepper 

1 large roma (plum) tomato, cut into 8 slices 

1/4 cup crumbled feta cheese (1 oz)

Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.

Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Makes 4 servings

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Chicken Tetrazzini Casserole

From 12 Tomatoes

Serves 6-8



Ingredients

1 pound whole-wheat linguine (or spaghetti)
1 1/2 pounds cooked chicken breast, shredded (3-4 cups)
2 (8 oz.) packages sliced mushrooms
2 1/2 cups low-sodium chicken stock
1 cup 2% milk
1 cup white onion, chopped
3 cloves garlic, minced
2/3 cup all-purpose flour
2/3 cup Parmesan cheese, divided
1/2 cup dry white wine
1/3 cup low-fat cream cheese
1 tablespoon olive oil
1 1/2 tablespoons unsalted butter
salt and freshly ground pepper, to taste
toasted almonds, optional, garnish
Directions

Preheat oven to 375º F and lightly spray 9x13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to boil and cook pasta until al dente.
In a large pan or skillet, add 1 tablespoon olive oil over medium-high heat and swirl pan so that it evenly coats the bottom.
Add mushrooms to pan and sauté until softened. 3-4 minutes. Add onion and garlic and cook until onion is translucent and garlic fragrant.
Pour in white wine, reduce heat and let cook until reduced.
In a medium saucepan, melt butter over medium heat and whisk in flour to create a roux.
Once smooth and a dark, golden color, slowly pour in milk and chicken stock, stirring continuously.
Bring sauce to a boil, then reduce heat and simmer for 7 minutes, or until thickened.
Remove from heat and stir in Parmesan and cream cheese, salt and pepper, and stir well.
Carefully pour the sauce into the mushrooms and onions, and add the pasta and shredded chicken. Toss to combine well.
Pour mixture into baking dish, place in oven and bake for 30-35 minutes, or until cooked through and bubbly.
Remove from oven, let rest 5 minutes, if desired, garnish with toasted almonds and serve hot.

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Chicken with Chilaquiles and Salsa Verde

yield: Makes 4 to 6 main-course servings
This dish was the surprise of the year. The ingredients might seem ordinary, but trust us — it's fantastic.




Ingredients

• 1 cup sour cream 
• 3 to 4 tablespoons milk 
• 1 3/4 cups Mexican salsa verde 
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz) 
• 2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed) 
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper 
• 6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup) 
• 1/2 cup crumbled feta (2 oz) 
• 1/4 cup chopped fresh cilantro 

Preparation
Stir together sour cream and just enough milk to get a thick pourable consistency.
Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not soggy or mushy), about 1 minute.

Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.

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And these are delicious! 

Avocado brownies 

1 cup chocolate, melted (I used 1/2 bittersweet & 1/2 semi-sweet)
2 Hass avocados or 1 lg. Florida avocado
1 cup organic sugar or coconut sugar
4 eggs
1 cup ground almonds
1/2 cup unsweetened cocoa powder
2 tsp. Vanilla extract (I always use my homemade extract using vodka)
1/4 tsp. Salt

Preheat oven to 350, or 325 convection. Line a 9" square pan with foil & spray with cooking spray.

Cream avocado & sugar in medium mixing bowl until fluffy. Add eggs, ground almonds, cocoa powder, extract, salt & cooled chocolate; mix until thoroughly combined. Spread into pan & bake until toothpick comes out almost clean. Cool in pan on wire rack, cut in squares when cool. Store covered in fridge. This will make 16 very moist & tasty brownies. Enjoy!

BTW, you will never know they have avocado in them & that they are healthier than traditional brownies. They definitely don't lack in flavor!

December 2016 Newsletter

FOOD FOR THOUGHT:
Beautiful Gems

Thank You, Great Spirit, for the beautiful gems You've placed in my pathway.
 Family, friends, all of nature to brighten my life each day.
 Thank You, Great Spirit, for the varied ingredients You've provided to compile life's recipe.
 Family, friends, all of nature; unique, yet pertinent, compiled to reveal a life of beauty.
 Thank You, Great Spirit, for Your Love and Guidance, that You shower upon us each day.
 Family, friends, all of nature; leaving a glimpse of You while crossing my pathway. 
Paula 2003

RECIPES:


SHRIMP & ANDOUILLE TOWER

Vodka Cream Sauce

2 Tbs. olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 cups canned crushed tomatoes
2 tsp. chopped fresh oregano (or 1/2 tsp. dried)
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1/4 tsp. dried red chile flakes
1/3 cup homemade or low-salt canned chicken or vegetable broth
1/4 cup vodka
1/2 to 2/3 cup heavy cream
In medium skillet, heat olive oil, add onions & sauté until translucent. Add garlic & cook 1 minute. Add tomatoes, oregano, thyme, chile flakes, broth & vodka. Cook until reduced by half. Stir in cream & cook until thickened, 3-4 minutes.

Tomato Grit Cakes

2 cups chicken broth
1 can Rotel tomatoes w/green chiles
1 tsp. salt
1 tsp. fresh ground pepper
1-1/2 cups quick cooking grits
Bring first 4 ingredients to a boil, stir in grits. Reduce heat & cook until thickened 10-15 minutes.
Stir in:
3 cups sharp cheddar cheese, shredded

Spray a small sheet pan with cooking spray. Spread grits onto pan, about 1" thickness. Refrigerate until firm.
Cut rounds with 2" biscuit cutter. Dredge in seasoned flour.
Heat 1/2" canola oil in large skillet. Add grit cakes in single layer. Cook until lightly Browned & heated through. Place on paper lined baking sheet & keep warm in 200 degree oven.

Sautéed Shrimp & Andouille

1 lb. 18-20 jumbo shrimp, peeled, deveined w/tail on
1/2 lb. andouille sausage, sliced on a diagonal
2 Tbsp. butter
1 Tbsp. Old Bay seasoning

Season shrimp with Old Bay. Melt butter in large skillet. Add sausage and cook 5-7 minutes. Remove with slotted spoon. Add shrimp to same skillet & cook 2-3 minutes per side until cooked through. Do not over cook the shrimp.

On a bed of fresh baby spinach. Place a grit cake, top with a couple of shrimp & sausage slices. Repeat 1 or 2 more times. Spoon warm Vodka Sauce over the top & garnish with fresh parsley.

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Crab & Shrimp Dip

1-1/2 cups raw shrimp, chopped

8 oz. crab meat

1/2 cup diced red onion

1/2 cup diced green bell pepper

4 Tbsp. Butter

1 tsp. Seasoning salt

1 tsp. Smoked paprika

1 Tbsp.  Old Bay seasoning

8 oz. cream cheese, softened

1-1/2 cups shredded mozzarella

1 cup sour cream

2-3 Tbsp. Mayonnaise

Shredded Colby Jack cheese

Tortilla Chips for dipping 

In saucepan or skillet, sauté shrimp, onions, bell pepper with seasonings until onions & peppers are tender. Add cream cheese, mozzarella, sour cream & mayo. Stir until thoroughly combined and cheeses are melted. Fold in crab meat. Chill for 1 hour before serving. 

For individual servings, place 1/2-3/4 cup in ramekin, heat for 2 minutes in microwave, stirring halfway through. Top with shredded Colby jack cheese to garnish. Serve with tortilla chips for dipping. 

For serving full amount, place in casserole dish & bake at 350 for 15-20 minutes until bubbly. Top with shredded cheese & bake for 5 additional minutes. 

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Shrimp Lo Mein

1 lb. medium shrimp, thawed

1 large clove garlic, minced

1" piece of fresh ginger, minced

1/4 cup diced red onion

2 cups spinach/Swiss chard (or green of your choice, like bok  choy) This is just what I had on hand. 

2 cups broccoli florets

1/2 cup baby carrots sliced on the diagonal

1/2 red bell pepper, cut in strips

1 pkg. Hokkein stir fry noodles (use both packets in package)

1 tsp. Chicken base mixed with 1 cup water

1/2 cup TSang Classic Stir Fry Sauce

2 Tbsp. Vegetable Oil, divided

Heat wok with 1 Tbsp. Vegetable oil, add onion, garlic & Ginger. Stir fry for 1 minute, add shrimp & cook 1-2 minutes longer. Remove shrimp & aromatics to plate. 

Add 1 Tbsp. Oil to wok. Add broccoli, carrots, greens & bell pepper. Sauté 1-2 minutes. Add the chicken base & stir fry sauce & cook until vegetables are crisp tender, 3-4 minutes. 

Stir in noodles & shrimp with aromatics, cook 2 minutes longer, tossing to coat noodles with sauce. 

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Bang Bang Shrimp

Aka Paula's Mo' Betta Shrimp

Dipping sauce:

1/2 cup mayonnaise

3 Tbsp. Thai chili sauce 

1 Tbsp. honey

Dash of Kosher salt

Few grinds of coarse black pepper

1 Tablespoon water

Whisk together ingredients for dipping sauce.

Vegetable oil, for frying

1 cup buttermilk

3/4 cup all-purpose flour

1/2 cup cornstarch

Kosher salt and freshly ground pepper

1 1/4 pounds large shrimp, peeled and deveined, tail-on

Bibb lettuce leaves, for serving

Thinly sliced scallions, for garnish

Directions

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt, black pepper, Old Bay and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, pour buttermilk in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper, Old Bay in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the buttermilk then return to the flour mixture, turning to coat each side. Fry the shrimp in the hot oil until lightly golden, 2-3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions. Serve the dipping sauce on the side.

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   Cannoli Dip

Yield: 8 - 10 servings

Ingredients

15 oz Ricotta cheese, strained*

8 oz Mascarpone cheese

2/3 cup powdered sugar, plus more for dusting if desired

1 cup heavy cream**

1/2 cup mini semi-sweet chocolate chips (chopped pistachios would also be good)

Directions

In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along bottom of bowl to smooth mixture. Fold in powdered sugar. In a separate mixing bowl, whip heavy cream until stiff peaks form. Add half of whipped cream to Ricotta mixture and fold until combined, then add remaining half and fold until combined. Fold in chocolate chips, reserving 1 - 2 Tbsp to garnish. Serve topped with remaining chocolate chips, dusted lightly with powdered sugar if desired and serve with graham crackers, strawberries, cannoli chips or fried flour tortilla chips dusted lightly with cinnamon.

*To strain I simply lay the ricotta over several layers of paper towels, then wrap and squeeze to remove excess moisture. You want to remove enough moisture that the Ricotta should hold it's shape pretty well so you may want to do this step twice.

**If you don't want the dip fluffy you can reduce the amount of heavy cream or even omit it (which will give it a texture closer to a traditional cannoli filling). If you do omit it you may want to reduce the powdered sugar by a few Tbsp.

Recipe Source: Cooking Classy

Serve with broken waffle ice cream cones or in mini puff pastry shells.