Corn Chowder

From Paula Deen Celebrates!

2 Tbsp butter

1 C chopped yellow onion

1/2 C chopped celery

2 baking potatoes, peeled and diced

4 C chicken broth

4 ears white or yellow corn on the cob

1/2 C half-and-half

1/2 tsp salt

1/4 tsp pepper

1 10.75oz can cream of celery soup

1/4 C chopped red bell pepper

In a heavy-bottomed 4qt stockpot, melt the butter over medium heat. Add the onion, celery, and potatoes and saute for about 2 minutes. Add the broth and boil the vegetables over medium-high heat for about 15 minutes, until the potatoes are very soft.

Meanwhile, cut the corn from the cob with a sharp knife; place each corn cob in the middle of a large bowl to catch the kernels and juice.

Add the corn to the soup and cook for 5 minutes more. Add the half-and-half, salt, pepper and the cream of celery soup. Stir well to combine. Simmer until hot Serve immediately. Garnish with the bell pepper.

Gazpacho

From: Anne Burrell, Secrets of a Restaurant Chef

8 slices white bread, crusts removed, bread broken into big chunks
2 pounds tomatoes, seeded
1 English cucumber, peeled
1 large white onion
1 green bell pepper, seeds and pith removed
2 garlic cloves, smashed
Kosher salt
High quality extra-virgin olive oil
2 to 3 tablespoons sherry vinegar
1/2 cup to 1 cup tomato juice, if needed

Soak the bread, in a medium bowl of water to soften, about 15 to 20 minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop the tomatoes, 2/3 of the cucumber, 1/2 the onion, and 1/2 the pepper and add to the bread. Add the garlic, season with salt, and drizzle with olive oil. Mix to combine and let sit for about 20 to 30 minutes to allow the flavors to marry and to let the salt pull some moisture out of the tomatoes.

Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper into perfect 1/4-inch dice and reserve.

Working in batches, puree the tomato/bread mixture in a blender with the vinegar. Blend in tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about 1/2 cup of high quality olive oil. Taste for salt and add more, if needed.

Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired.

Makeover Hash Brown Soup

From Taste of Home Healthy Cooking August/September 2008

2 green onions, chopped

2 tsp canola oil

1 pkg (28oz) frozen O'brien hash brown potatoes, thawed

2 C 2% milk

1 can (10.75oz) reduced fat/reduced sodium cream of chicken soup

6 turkey bacon strips, diced and cooked

1/2 C shredded cheddar cheese

In a small skillet, saute onions in oil until tender.  In a 5qt slow cooker, combine the potatoes, milk, soup and onion mixture.  Cover and cook on low for 6-7 hours or until heated through.  Top each serving with 2 tablespoons bacon and 1 tablespoon cheese.

Garlic & Cheese Orzo

From Rachael Ray

Salt
1/2 pound orzo
4 tablespoons butter
3 to 4 cloves garlic, finely chopped or grated
1/4 cup grated Parmigiano Reggiano cheese
1/4 cup (about a handful) chopped flat-leaf parsley
Ground black pepper

Fill a large pot with water and place over high heat to boil the pasta. When the water reaches a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions then drain and reserve.

When the pasta is ready, place a large skillet over medium heat with the butter. Add the garlic to the pan and cook until aromatic and tender, about 1 minute. Add the cooked pasta, Parmigiano Reggiano and parsley to the pan, season with pepper and toss to thoroughly combine. Serve warm alongside Pesto-Presto Italian Flag Chicken.

Grilled Tomato Stoup with Prosciutto and Mozzarella Portobellos

From Rachael Ray

4 large portobello mushrooms, stems discarded
Salt and freshly ground black pepper
2 Tbsp EVOO
1 medium yellow onion, chopped
4 garlic cloves, chopped
1 tsp crushed red pepper flakes
4 sprigs fresh thyme
1 quart chicken stock or broth
8 large plum tomatoes, cut in half lengthwise
1 slice crusty bread, optional
4 slices prosciutto or other good-quality ham
4 slices fresh mozzarella cheese
4 Tbsp store-bought pesto, optional

Preheat the oven to 450. Preheat an outdoor grill or indoor grill pan on high.

Place the portobello mushrooms on a baking sheet. Season both sides with salt and pepper and arrange the mushrooms gill side up. Drizzle with a little EVOO. Put them in the oven and roast for 12 minutes, or until cooked through.
While the mushrooms are roasting, start the soup. Heat a soup pot over medium-high heat with 2 tablespoons EVOO. Add the onion, garlic, red pepper flakes, and thyme sprigs. Cook for 2-3 minutes, then add the chicken stock and bring up to a boil. Reduce heat to medium low and simmer 10 minutes.
Drizzle EVOO over tomatoes and season with salt and pepper. Place on the grill and char on all sides, about 5 minutes. Drizzle the slices of bread wtih EVOO, place on the grill, and cook until well marked on both sides, about 2 minutes. Remove the tomatoes and bread slice from the grill and roughly chop. Add them to a blender with about one fourth of the simmering broth. Puree about 1 minute. Add the tomato-bread puree to the simmering soup and continue to cook 5 minutes.
Once the mushrooms are cooked, top each one with a slice of prosciutto and a slice of mozzarella. Return to the oven to melt the cheese, about 2 minutes.
To serve, ladle into bowls and garnish with about a tablespoon of pesto. Serve the mushrooms alongside.

Sweet Potato Oven Fries

From Rachael Ray

4 large sweet potatoes, scrubbed clean, each cut into 10 wedges
2 tablespoons EVOO – Extra Virgin Olive Oil
2 tablespoons grill seasoning

Preheat oven to 425ºF.
Scatter the sweet potato wedges onto a sheet tray and toss with the EVOO and grill seasoning. Roast the potatoes in the hot oven, turning occasionally, until tender and golden brown, 30-40 minutes

Healthy Garden Salad

From Allrecipes

5 tablespoons red wine vinegar
3 tablespoons grapeseed oil
1/3 cup chopped fresh cilantro
2 limes, juiced
1 teaspoon white sugar
3/4 teaspoon salt
2 cloves garlic, minced
1 (1 pound) package frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 (15 ounce) can black beans, rinsed and drained

In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

Creamy Wild Rice Soup

From Every Day with Rachael Ray December-January 2009


1 ounce dried mushrooms, any variety
6 cups chicken broth
3 tablespoons extra-virgin olive oil
6 carrots, coarsely chopped
1 onion, coarsely chopped
2 tablespoons chopped fresh sage
Salt and pepper
One 6-ounce box long-grain and wild rice mix
3/4 pound white mushrooms, sliced
1 skinless, boneless chicken breast (about 4 ounces)
1/2 cup heavy cream

Using a food processor, soak the dried mushrooms in 1 cup chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds.2. In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minute; season with salt and pepper.2. Stir in the remaining 5 cups broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.

Cheesy Grits

From Food Network Kitchens Making It Easy

2 C chicken broth
2 C milk
3/4 C old-fashioned grits
1 sprig fresh thyme
1 Tbsp unsalted butter
1/2 tsp kosher salt
Pinch cayenne pepper
1 C grated cheddar cheese or 1/2 C grated pecorino cheese

Stir the chicken broth, milk, grits, thyme, butter, salt and cayenne pepper in a large microwave-safe bowl or glass measuring cup. Microwave on high, uncovered, for 12 minutes and then stir. Grits should be fairly thick but still moist-they will thicken more once you add the cheese. If they still seem too loose, microwave up to 3 more minutes. Remove the thyme sprig from the grits, stir in the cheese, and serve hot.

Gazpacho

From Food Network Kitchens Making It Easy

2 cloves garlic
1 Tbsp kosher salt, plus additional for seasoning
2 pounds ripe tomatoes, cored and quartered
2 kirby cucumbers (or 1/2 of a regular peeled cucumber or 4" of an English cucumber), quartered and cut into 2" pieces
3 scallions (white and green parts), quartered
1 small poblano pepper, seeded and roughly chopped
2 C chilled tomato juice
2-3 Tbsp sherry or red wine vinegar
1/4 tsp hot sauce
2 or 3 ice cubes
1/4 C EVOO, plus additional for garnish
1/3 C fresh flat-leaf parsley
1/3 C fresh mint
Freshly ground black pepper

Smash the garlic cloves, sprinkle with the 1 tablespoon salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a large bowl and toss with the tomatoes, cucumbers, scallions, poblano, tomato juice, vinegar, hot sauce, and ice.
Working in batches, ladle the mixture into a blender and process to make a slightly coarse puree, then transfer to a serving bowl. With the last batch, while the motor is running, drizzle in the 1/4 cup olive oil until incorporated. Chop the parsley and mint by hand or in a minichopper and stir most of the herbs into the soup. Season the soup with salt and black pepper to taste.
Ladle the soup into chilled bowls, scatter the reserved herbs over the soup, and drizzle with olive oil.

Ratatouille Stoup

From Rachael Ray


3 tablespoons extra virgin olive oil (EVOO)
1 medium onion, chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3 cloves garlic, chopped
1 medium eggplant, peeled and diced
2 small zucchini, diced
Salt and pepper
1 teaspoon dried thyme
1 can diced tomatoes (28 ounces)
6 cups chicken stock
1/2 pound small cut whole grain pasta
A handful of flat leaf parsley, finely chopped
A few leaves fresh basil, torn or shredded

Heat a deep pot over medium-high heat with three turns of the pan of EVOO, about three tablespoons. Add the onion, peppers, garlic, eggplant and zucchini. Season the vegetables with salt, pepper and thyme. Cook until softened, about 7-8 minutes.
Add the tomatoes and chicken stock, bring the soup to a boil, then turn it down to a simmer. Stir in the pasta and cook to al dente, with a bite to it. Stir in parsley and basil, adjust salt and pepper and serve.

Smoky Sweet Potato Chicken Stoup

From Rachael Ray Express Lane Meals


2 tablespoons extra virgin olive oil (EVOO)
2 medium carrots, peeled
2 ribs celery
1 large onion, peeled and halved
2 cloves garlic, chopped
1-2 chipotle chili in adobo, finely chopped, plus a spoon of sauce from the can
Salt and black pepper
1 teaspoon dry thyme (eyeball it)
1 bay leaf
1 cup dry white wine (eyeball it)
5 cups chicken stock
1 large sweet potato
3/4-1 pound chicken tenders, cut into bite-size pieces
4 scallions, white and green parts thinly sliced
1/4 cup cilantro leaves, a generous handful, roughly chopped
1/2 cup sour cream, for garnish (optional)

Heat a soup pot over medium-high heat with two tablespoons of EVOO, about two turns of the pan.
While soup pot heats, chop carrots in half lengthwise then slice into thin half moons. Add the carrots to the pot while it heats, stirring to coat the carrots in the EVOO. Chop and drop in celery and onion, chopping as small as you can, but don't make yourself crazy. Add the garlic, chipotle, and adobo sauce and stir to combine. Season the veggies with salt, pepper, thyme, and bay leaf. Cook the veggies together for one minute. Add the wine and reduce a minute. Add the stock to the pot, cover the pot, and raise heat to high. Bring the stoup to a boil, remove the cover, and simmer for 10 minutes.
Peel and cut the sweet potatoes into quarters lengthwise, then thinly slice into bite-size pieces. Add the cut chicken and sweet potatoes and simmer five minutes until sweet potatoes are tender and chicken is cooked through. Turn the heat off and add the scallions and cilantro. Serve each portion of stoup with a dollop of sour cream on top.

Carrots and Peas Orzo

From Every Day with Rachael Ray April 2008

Salt
1 C orzo
1 C frozen peas
4 carrots, sliced
Drizzle of honey (optional)
1/2 C grated parmigiano-reggiano
Pepper

Bring a medium pot of water to a boil, salt it, add the orzo and cook until just before al dente, about 7 minutes. Add the peas and cook for 1 minute; drain and return the pasta and peas to the pot.
While the pasta is cooking, in a medium saucepan, cover the carrots with water and bring to a boil. Season with salt and cook until tender, about 12 minutes. Drain, reserving about 1/2 cup cooking water, then transfer the carrots to a food processor. Add the reserved cooking water and honey, if using, and process until smooth.
Stir the carrot puree into the pasta and peas. Stir in the parmigiano-reggiano. Portion out half for the dog and let cool before serving; season the people's portion with salt and pepper.

Pasta e Fagioli with Sausage Dumplings

From Rachael Ray Show 1/7/09

2 tablespoons EVOO - Extra Virgin Olive Oil
4 thin slices pancetta, chopped
1 medium onion, chopped
1 carrot, peeled and chopped
2 stalks celery, chopped
1 bay leaf
3 cloves garlic, finely chopped or grated
Salt and ground black pepper
3 tablespoons tomato paste
4 cups chicken stock
2 cups water
1 15-ounce can cannellini beans, drained (I used garbanzo beans)
3/4 pound ground pork
1 egg
1/4 cup (a handful) breadcrumbs
1/4 cup (a handful) grated Parmigiano Reggiano cheese, plus more for serving
1 teaspoon fennel seeds
1 cup ditalini-shaped pasta (I used small shells)
1 loaf crusty bread


Place a large saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, 3-4 minutes.

Add the onion, carrot, celery, bay leaf and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds. Add the chicken stock, water and beans to the pot, and bring the liquids up to a bubble.

While the soup is heating up, combine the pork, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large mixing bowl. Mix everything well with your hands to combine.
When liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go. Simmer the dumplings until cooked through, about 8 minutes. Turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions.
Serve the soup with some crusty bread alongside and more grated Parm at the table.

Romaine And Turkey Salad with Creamy Avocado Dressing

From Cooking Light Magazine

1/4 cup low-fat buttermilk
1 tablespoon light mayonnaise
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 garlic clove, peeled
1/2 ripe peeled avocado, seeded and coarsely mashed
8 (1/2-ounce) slices diagonally cut French bread (about 1/2 inch thick)
1/4 cup (1 ounce) preshredded Parmesan cheese
4 cups bagged chopped romaine lettuce
2 cups diced roasted turkey breast (about 8 ounces)
1/2 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro

Combine first 7 ingredients in a blender, and process until smooth, scraping sides. Set aside.
Preheat broiler.
Arrange bread slices in a single layer on a baking sheet. Sprinkle 1 1/2 teaspoons cheese on each bread slice. Broil bread slices 2 minutes or until lightly browned.
Combine lettuce and remaining ingredients in a large bowl. Drizzle buttermilk mixture over lettuce mixture; toss gently to coat. Serve with cheese toasts.

Broccoli-Cheese Soup

From Fix-It And Forget-It Cookbook

2 160z pkgs frozen chopped broccoli
2 10 3/4oz cans cheddar cheese soup
2 12oz cans evaporated milk
1/4 C finely chopped onions
1/2 tsp salt
1/4 tsp pepper
Sunflower seeds, optional
crumbled bacon, optional

Combine all ingredients except sunflower seeds and bacon in slow cooker.
Cover. Cook on low 8-10 hours.
Garnish with sunflower seeds and bacon.

Calico Ham and Bean Soup

From Fix-It And Forget-It Cookbook

1 lb dry bean mix, rinsed and drained, with stones removed
6 C water
2 C cubed cooked ham
1 C chopped onions
1 C chopped carrots
1 tsp dried basil
1 tsp dried oregano
3/4 tsp salt
1/4 tsp pepper
2 bay leaves
6 C water
1 tsp liquid smoke (optional)

Combine beans and 6 cups water in large saucepan. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes. Drian, discarding cooking water, and rinse beans.
Combine all ingredients in slow cooker.
Cover Cook on low 8-10 hours, or high 4-5 hours. Discard bay leaves before serving.

Cheesy Crockpot Potatoes

From Crockpot Cookery

2 1/2lb pasteurized processed cheese, cubed
1 C shredded cheddar cheese
1 C butter
2 large bags hash browns
1 pt. half and half

Melt cheeses and butter together. Put hash browns in crockpot. Pour cheese and half & half together over potatoes. Let sit for 1 hour. Cover and cook on high for 1 hour then cook on low for 2 hours or more. Potatoes are done when soft and all liquid has been absorbed.

Fresh Green Beans

From Crockpot Cookery

4lb fresh green beans, washed and cut up
3-4 C water
1 tsp salt
1/4lb ham or bacon pieces

Put all ingredients in a crockpot. Cover and cook on low 10-24 hours, or on high 6-10 hours. Stir occasionally.

Homemade Potato Soup

From Crockpot Cookery

6 potatoes, peeled & cut into bite-sized pieces
2 leeks, washed & cut into bite-sized pieces
2 onions, diced
1 carrot, peeled & sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 Tbsp parsley flakes
5 C water
1 Tbsp salt
Pepper, to taste
5 1/3 Tbsp butter
1 can evaporated milk
Chopped chives

Put all ingredients except chives into crockpot. Cover and cook on low for 8-10 hours. Ladle soup into bowls and garnish with a sprinkle of chopped chives.

*I plan to use 5C chicken stock in place of the water and bouillon cubes.