Creamy Roasted Yam Soup

An absolutely delicious soup! I did use half-n-half instead of whipping cream and it was still wonderful.

Ingredients

• 3 lbs yams , peeled and cut into 1 inch cubes
• 1 tablespoon olive oil, plus another 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup onion, chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 cup whipping cream

Directions:

1. grease a baking sheet. Preheat oven to 375°F.
2. combine yam, 1 tbsp oil, cumin, salt, pepper and cayenne pepper on prepared baking sheet.
   (I mixed everything together in a ziploc bag then put on baking sheet).
3. Roast in Pre-heated oven, stirring occasionally, for about 50 minute or until softened and lightly browned.
4. Heat extra oil in a large pot or dutch oven over med-high heat.
5. Add onion and cook, stirring occasionally, for about 10 minute or until onion is softened and browned. (browning the onion helps to give the soup its flavour).
6. Add garlic and cook for about 2 minutes until fragrant.
7. Add roasted yams and broth and stir. Process in a blender in 3 to 4 batches until smooth. (I used a hand held blender and pureed directly in the pot).
8. Return mixture to same pot and bring to a boil, then reduce to med-low.
9. Add cream and stir until well combined and hot. season with extra salt and pepper if desired.
10. TIP: Soup can be made 1-3 days ahead and stored in a sealed container in the refrigerator.
11. To reheat, place in a large pot or dutch oven and stir over med. heat until hot.

Read more: http://www.food.com/recipe/creamy-roasted-yam-soup-335351#ixzz1h8vjORp8

Butternut Squash and Roasted-Garlic Bisque

Serves 12

 

• 2 heads of garlic, halved crosswise
• 1 teaspoon olive oil
• 1/4 cup (1/2 stick) butter
• 3 cups chopped onions
• 3/4 cup chopped carrots
• 1/2 cup chopped celery
• 4 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
• 6 cups canned low-salt chicken broth
• 3 tablespoons chopped fresh sage
  1/2 cup plus 1 tablespoon whipping cream

 

Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.

Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.

Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.

Stir garlic into soup. Working in batches, purée soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon cream.

Sprinkle with remaining 1 tablespoon sage.

http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Roasted-Garlic-Bisque-104280

Tomato Bisque Soup

Ingredients

• 1/4 cup butter
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 4 cups chicken broth
• 2 (14.5 ounce) cans fire roasted diced tomatoes, drained
• 3 tablespoons white sugar
• 1/4 teaspoon ground nutmeg
• 1/4 cup heavy cream
• salt and black pepper to taste

Directions

1. Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
2. Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
3. Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan.
4. Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving.

Prep Time:
25 Min

Cook Time:
30 Min

Ready In:
55 Min

http://allrecipes.com/recipe/tomato-bisque-iii/detail.aspx

Butternut Squash Bisque Soup

The mild sweetness of butternut squash soup is perfectly offset with a trio of fresh, savory herbs. Add heavy cream to the already velvety texture of pureed squash and you have rich, thick bisque to serve for a first course or a light main dish.

Cook’s note: This recipe can easily be converted to a vegetarian dish by using a good quality vegetable stock in place of the chicken stock.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

1 medium yellow onion, chopped
1/2 cup finely chopped celery
1/2 teaspoon fresh, chopped thyme
1/2 teaspoon fresh, crushed rosemary
1 fresh sage leaf, finely chopped
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1 medium butternut squash, peeled and cubed
2 1/4 cups chicken stock
1 cup heavy cream
Croutons for garnish
Preparation:

In a large saucepan over medium, sauté the onion, celery, thyme, rosemary, and sage in the olive oil for 5-7 minutes, until the vegetables turn tender. Add the salt and pepper and sauté the vegetables and herbs for an additional 2 minutes.

Add the butternut squash and chicken stock to the pan and bring the soup to simmer. Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.

Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Serve the bisque hot, garnished with croutons.

This butternut squash bisque recipes makes 6 servings.

http://frenchfood.about.com/od/soupsandstews/r/butternutbisque.htm

Creamy Turban Squash Soup

There are those who do not like squash. Sorry about that – you’re missing out on some delicious meals! I’m talking to you, Tom!
Here’s yet another squash soup recipe. Why use squash for soup? It’s delicious and it’s inexpensive. Great combination! This time we’re using Turban Squash. I’ve never tried one of these before, but it looked so interesting I thought I’d give it a shot. You’re welcome to join us for dinner, Tom.

Creamy Turban Squash Soup

1 Turban Squash
2 potatoes
3 small turnips
1 large carrot
4 TBSP olive oil, divided
salt and pepper
1 TBSP fresh thyme, chopped
1 TBSP fresh rosemary, chopped
1 onion, diced
1 stalk celery, diced
3 cloves garlic, minced
pinch of crushed red pepper flakes
1/2 cup dry white wine
6 cups chicken stock
1 cup fat free half and half

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with cooking spray. Cut squash in half and remove seeds. Place squash halves cut side down on one baking sheet. Peel potatoes, turnips and carrot. Dice all into same size pieces, about 1 inch. Place vegetables in a large bowl and drizzle 2 TBSP of the olive oil over them. Season with salt, pepper, thyme and rosemary. Stir to coat evenly. Spread vegetables in a single layer on other prepared baking sheet. Place both baking sheets into oven. Roast squash for 1- 1 1/2 hours, or until tender. Roast other vegetables for 40-45 minutes, stirring once half way through. Remove vegetables from oven and allow squash to finish roasting. When squash is done, remove from oven and scrape pulp from shell.

In large soup pot heat remaining olive oil. Add onions and celery and season with salt, pepper and crushed red pepper flakes. Saute until vegetables have softened a bit, 3-5 minutes, then add garlic and continue to saute for another minute or two. Add wine and cook for a few minutes to reduce wine a bit, then stir in the chicken broth and all of the roasted vegetables. Bring to a boil, reduce heat and simmer for 15-20 minutes. Remove from heat and working in batches, transfer soup to blender or food processor. Process until smooth. Return soup to pot and stir in the half and half.

http://www.othersideoffifty.com/2009/10/creamy-turban-squash-soup.html

Fresh Asparagus Soup

Asparagus is one of my favorite vegetables. Inexpensive asparagus is one of the best things about February. This soup is extraordinary! Delicious.

Ingredients

• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 1/2 cup vegetable broth
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 1/4 cups vegetable broth
• 1 cup soy milk
• 1/2 cup yogurt
• 1 teaspoon lemon juice
• 1/4 cup grated Parmesan cheese

Directions

1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

http://allrecipes.com/recipe/fresh-asparagus-soup/

Butternut Squash Soup

Ingredients

• 2 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Family Meatloaf

Yes, I know the emphasis here is on healthy foods, but there are some comfort foods that just have to be included. This is one of them. I had a ‘best of Sunset’ cookbook that I used until it literally fell apart and this recipe is one that I used most often. It’s an excellent meatloaf recipe.

FAMILY MEATLOAF

1 1/2 pounds ground beef chuck (I usually use 93 percent lean)
2/3 cup quick cooking rolled oats (or 1 cup of fine bread crumbs)
1 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon poultry seasoning
2 eggs
1 teaspoon Worcestershire sauce
1 small onion, finely chopped
FOR THE TOPPING:
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons prepared mustard
1/2 teaspoon ground nutmeg

In a large mixing bowl, combine the ground chuck, rolled oats or bread crumbs, milk, salt, pepper, poultry seasoning, eggs, Worcestershire and chopped onion. Put in an 8×4-inch loaf pan.

Combine the ketchup, brown sugar, mustard and nutmeg. Spread over the meatloaf.

Bake in a 350 degree F oven for about one hour and 15 minutes.

Makes 6 to 8 servings

Quick 3 Bean Chili

Ultra-easy and fast, but very delicious! I love chili on those cold, wet winter evenings with some cornbread and buttermilk.

Ingredients:
1 Can Vegetarian Chili (look for low fat, low sodium)
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes,
2/3 c vegan burger crumbles or rehydrated TVP
1 yellow onion, medium
1 tsp beef-style seasoning
1 tsp cumin

Preparation:
Dice the onions, spray pot with oil lightly, cook onions 5 minutes over medium heat
Drain some of the Chili sauce and pour into saucepan.
Add kidney beans, black beans and tomatoes to the saucepan.
Stir in burger crumbles or TVP and seasonings.
Cover and simmer 5 to 10 minutes.
Serve hot.

Lemony Yogurt Marinated Chicken Kebabs

Serves 6

2 large lemons, washed
1 cup low-fat plain Greek yogurt
2 tablespoons finely minced shallots
Coarse or kosher salt and freshly ground black pepper to taste
3 tablespoons minced fresh oregano
3/4 teaspoon ground cumin
1 1/2 pounds boneless skinless thighs or breasts, cut into 1 1/2-inch cubes

1. Cut one lemon in half, and each half into 6 wedges. Then cut the wedges crosswise so that you have 24 small pieces of lemon. Pick out any pits. Zest the other lemon and squeeze and strain the juice; you should have about 1 1/2 tablespoons juice.

2. In a medium-sized bowl, combine the yogurt, shallots, salt and pepper, and the lemon zest and juice. Transfer half the marinade into another medium-sized bowl. Add the oregano and cumin to one half of the marinade and stir to combine.

3. Place half of the chicken cubes into each of the bowls. Stir to coat the chicken well. Cover and marinate in the fridge for one hour.

4. Meanwhile, soak 6 12-inch wooden skewers in water to cover for at least 30 minutes, to prevent them from burning on the grill.

5. Skewer the more seasoned chicken, alternating two pieces of chicken with one piece of lemon, using 6 pieces of chicken and 3 pieces of lemon total on each skewer, using 3 of the 6 skewers. Skewer the plainly marinated chicken on the remaining skewers, adding the lemon wedges in the same fashion if desired, or skipping the lemon if you feel like that will be too much citrus for the kids.

6. Preheat the grill to medium (see Note below). Grill the kebabs for 4 minutes, covered, until browned on the bottom, then turn, and grill, covered, for about 4 minutes more for breasts, 6 more minutes for thighs. Cut into a piece to see if it is cooked thoroughly. Serve with the optional Tzatziki (below), and couscous, rice or orzo, if desired. You can eat the lemons, which caramelize during cooking, or not, as you like.

Tzatziki
If you salt the cumbers, the dip can be made up to 6 hours ahead — give it a stir before serving. If you skip the salting/squeezing step, the dip should be used within an hour or so. Either way, tuck it in the fridge.

1 large cucumber, peeled, seeded and coarsely grated
1 teaspoon coarse or kosher salt, plus more to taste if necessary
1 1/3 cups low-fat plain Greek yogurt
2 garlic cloves, finely minced
2 tablespoons chopped fresh mint
2 teaspoons extra virgin olive oil
2 teaspoons red wine vinegar

1. Put the grated cucumber in a colander and sprinkle with a generous teaspoon of coarse or kosher salt. Let sit for 15 minutes, then rinse the cucumber with cold water and squeeze it as dry as possible using your hands.

2. Put the grated cucumber in a bowl, Add the yogurt and stir to blend. Add the garlic, mint, olive oil, and vinegar and mix well. Cover with plastic wrap and refrigerate until needed.

Note: If you don’t have access to a grill, these can certainly be broiled.

Read more: http://www.kitchendaily.com/2011/08/05/katie-workmans-fork-in-the-road-recipe-marinated-chicken-kebab/#ixzz1UxOQUO1d