Thursday, May 12, 2011
1 1/2 cups vegetable juice
1 6-ounce can low-sodium tomato paste
2 teaspoons sugar
1 teaspoon Italian seasoning
1-1/2 cups loose-pack frozen mixed vegetables (such as an Italian blend)
2 cups fresh spinach leaves, cut into strips
Prepare soup up to the point where frozen vegetables are cooked until tender. Remove from heat; cool quickly. Refrigerate, covered, overnight. To serve, reheat soup over medium heat. Stir in spinach and cooked pasta. Heat through.
Sunday, January 9, 2011
When its cold outside, there is nothing better than a rich beef broth simmered with onion petals and topped melted provolone cheese. Onions are super high in iron, which thickens the blood and helps you stay warm and strong against catching a cold or the flu.
French Onion Soup
6 cups water
2 beef boullion cubes
1 TBS gravy master
1 packet Liption Onion Soup mix
2 large sweet onions
1 clove garlic, chopped
In a large pot, combine water, bouillion, gravy master, and soup mix. Peel the outer layer off the onions, quarter them, and seperate into petals. If the onion pieces are too small, they will cook too fast and get mushy. Add the onions and garlic to the pot and simmer until onions are tender, transluscent, yet not too soft. Season to taste with salt and pepper if needed.
Place in a 350 oven for 5-10 minutes to heat through, then flip on the broiler to make the cheese brown and bubbly.
Sunday, November 28, 2010
Earthy, rich mushrooms bathed in creamy goodness is the perfect dish for fall. Serve with a salad of winter greens, warm pears, and walnuts. Don't forget the crusty french bread with butter!
Saturday, November 27, 2010
I saw some diced butternut squash in a package for sale in the produce section of the grocery store, and thought - Hey! I haven't made Butternut Squash Soup in forever. Savory, warm, and comforting this soup is a fall favorite. And you can sneek in a ton of vegetables without your family knowing it.
Don't fear the Butternut Squash! Its really easy to prepare, Just cut off the top and bottom so it will stand upright. Use a vegetable peeler to peel from top to bottom, removing the skin. Cut in half, remove the seeds and "guts", then dice. Or, just buy the diced kind if you can find it.
Butternut Squash Soup
Friday, November 26, 2010
Waldorf Salad is a simple, healthy dish that can be eaten as is, on bread as a sandwich, or even better - in a croissant. The sweet, savory, crunchy textures make it fun and fulfilling to munch. Mmmmm!