Minestrone Soup

This is a delicious variation of  my All-You-Can-Eat Soup Diet Basic Recipe. I make the basic recipe and the put it into containers, some go in the fridge and the rest go in the freezer for when I need them. Oh, I don't tell Bubba and the Crew, that they are actually eating healthy when I make something with the basic recipe. If they knew I would have a riot on my hands!!!

My Boys welcome a steaming bowl of this vegetable-bean soup on a cold winter night. It even tastes better reheated, so its a good choice to make in advance.

Ingredients:

• 2 CUPS ALL-YOU-CAN-EAT SOUP DIET BASIC RECIPE
• 1/2 CUP DRAINED AND RINSED CANNELLINI BEANS
• 1/2 CUP WHOLE WHEAT FUSILLI, COOKED AS PACKAGE DIRECTS
• 2 TABLESPOONS { PLUS 1 TABLESPOON FOR SERVING } FRESHLY GRATED ROMANO CHEESE
• 1 TABLESPOON CHOPPED FRESH BASIL

Direcitions: 

1. TO BASIC SOUP, ADD BEANS; HEAT TO BOILING. STIR IN FUSILLI, HEAT THROUGH.
2. STIR IN 2 TABLESPOONS ROMANO AND BASIL. SPRINKLE WITH ADDITIONAL ROMANO TO SERVE.

 

 

All-You-Can-Eat Soup Diet Basic Recipe

My recipe for the Basic Soup yields such a large quantity -- to make sure you have enough all week -- that it calls for a 12-quart stockpot for preparation. If you don't have one, not to worry -- the ingredients divide easily in half and the soup can be prepared in 2 large saucepans or Dutch ovens, depending on what you have in your kitchen cabinet.

I use this All-You-Can-Eat Soup Diet Basic Recipe for all kinds of variations like: Minestrone Soup, Mexican Chicken Soup, Greek Fish Stew, Southwest Chili, Thai Shrimp Soup, Goulash, Red Beans and Rice Stew, and Vegetable Curry Soup.

Ingredients:

• 1 pound carrots, sliced
• 3 medium onions {1 1/2 pounds}, chopped
• 4 stalks celery, sliced
• 2 large cloves garlic, grated
• 2 cans {28 ounces each} whole tomatoes in juice
• 1 small {1 pound} head of cabbage, thinly sliced
• 3/4 pound green beans, trimmed and each cut into thirds
• 1 can {48 ounce} chicken stock
• 6 cups water
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 medium {1 1/4 pounds} zucchini, sliced into half-moons
• 2 bags {6 ounces each} baby spinach leaves

Directions:

1. Coat a 12-quart stock pot with nonstick cooking spray. Over medium-high heat, add carrots, onion, celery, and garlic; cook 8 minutes or until vegetables soften, stirring occasionally.
2. add tomatoes with their liquid, breaking up tomatoes with the side of a spoon. Add cabbage, green beans, stock, water, salt and pepper; heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Increase heat to high; stir in zucchini and spinach and heat to boiling. Reduce heat to low; cover and simmer 10 minutes or untill all vegetables are tender.

PREP TIME: 20 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES

Winter Vegetable Pot Pie

Pairing hearty, homey vegetables with a white-wine-and-thyme sauce gives this cold-weather classic a subtle sophistication. Topping it all off: a no-fuss crust of golden-brown buttermilk biscuits. If you love winter root vegetables like celery root, parsnips and sweet potatoes then this is a must try for you. Great for Meatless Monday's or as a side dish to any meat, this casserole will have your family begging for more.

Ingredients:

Vegetable Filling

• 4 large parsnips
• 2 large sweet potatoes
• 2 large celery roots { 1 1/2 pounds each }
• 1 jumbo onions { 1 pound each }, cut into 3/4-inch chunks
• 4 tablespoons olive oil
• 2 teaspoons fresh thyme leaves, finely chopped
• 1/2 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper
• 3 cups chicken stock
• 2/3 cup dry white wine
• 4 tablespoons water
• 2 tablespoons cornstarch
• 2 cups frozen peas
• 1/2 cup heavy cream

Biscuit Topping

• 2 cups all-purpose flour
• 3 tablespoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons fresh thyme leaves, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons cold unsalted butter
• 1 cup whole buttermilk
• 2 tablespoons fresh dill, chopped

Directions:

1. Prepare Vegetable Filling: Preheat oven to 425 degrees. Peel and cut carrots, potatoes, parsnips, and celery roots into 3/4-inch pieces.
2. In a large bowl combine onion, carrots, potatoes, parsnips, celery root, oil, thyme, salt and pepper. Toss to coat; spread in an even layer on 2 large sheet pans.
3. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring and rotating pans from lower to upper racks halfway through roasting.
4. Meanwhile, in an 8-quart sauce pan, heat stock and wine to boiling over medium-high heat. In a small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently.
5. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.
6. Spoon vegetable mixture in to a 9 x 13-inch baking pan spreading mixture evenly.
7. Prepare Biscuit Topping: In a large bowl, combine flour, baking powder, baking soda, thyme, salt, and pepper until well blended.
8. With a pastry blender or 2 knives used scissors-fashion, cut in buttr until coarse crumbs form.
9. With a fork, stir in buttermilk just until mixture forms a dough. with a tablespoon, scoop generous spoonfuls in to floured hand, and gently pat into 2-inch round { 1/2-inch thick } and place on top of vegetable mixture.
10. Repeat with remaining dough, spacing dough 1/2-inch apart. { There should be 24 biscuits on top. }
11. Bake 16 to 20 minutes or until biscuits are puffed and golden brown and filling is bubbling. Cool pan on a wire rack 10 minutes. Sprinkle with chopped dill and serve.

ACTIVE TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 40 MINUTES
MAKES: 8 MAIN-DISH SERVINGS

 

NOTE: THIS CASSEROLE WAS MADE IN A SMALLER BAKING DISH FOR THE PHOTO 

Steamed Broccoli with Gremolata Crumbs

I've dressed steam broccoli with a mixture of bread crumbs and gremolata, an Italian garnish of lemon, parsley and garlic that is served as a topping on anything from stews to vegetables. I serve this broccoli with my  Turkey Breast with Spinach-Herb Stuffing. 

 

INGREDIENTS:

• 2 TABLESPOONS FRESH LEMON JUICE
• 1 TEASPOON LEMON ZEST
• 2 BAGS {12 OUNCES} BROCCOLI FLORETS
• 4 TABLESPOONS WATER
• 2 TEASPOONS OLIVE OIL
• 2 CLOVES GARLIC, GRATED
• 2 SLICES FIRM WHITE BREAD, TOASTED AND CRUMBLED
• 1/2 TEASPOON SALT
• 4 TABLESPOONS FRESH ITALIAN PARSLEY LEAVES, CHOPPED

DIRECTIONS:

1. IN A MICROWAVE-SAFE BOWL, PLACE BROCCOLI AND WATER. COVER WITH VENTED PLASTIC WRAP AND COOK ON HIGH 4 TO 5 MINUTES OR UNTIL TENDER-CRISP.
2. MEANWHILE IN A SMALL SKILLET, HEAT OIL IN MEDIUM-HIGH. ADD GARLIC AND COOK 30 SECONDS. STIR IN LEMON ZEST, BREAD CRUMBS, AND SALT AND TOSS TO COMBINE; REMOVE SKILLET FROM HEAT AND STIR IN PARSLEY.
3. DRAIN BROCCOLI IF NECESSARY; TRANSFER TO SERVING BOWL AND TOSS WITH LEMON JUICE. SPRINKLE CRUMB MIXTURE ON BROCCOLI TO SERVE.

ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES
MAKES: 8 SIDE-DISH SERVINGS