1 tsp butter
3-4 cloves garlic, finely chopped
2 cans (14 oz. each) vegetable broth
1 pkg (9 oz.) tortellini
1 can (14 oz.) stewed tomatoes, chopped up
1/2 bunch fresh spinach, cleaned, stemmed, and torn
6-8 fresh mushrooms, sliced
6 fresh basil leaves or 1 Tbsp. dried basil
1/4 cup shredded parmesan
Saute garlic in butter. Add broth and bring to boil. Add tortellini
and simmer for about 5 minutes. Add tomatoes, spinach, mushrooms, and
basil. Simmer for 2-3 minutes. Stir in parmesan and serve.
Mushroom Onion Soup
2 C. (8 ounces) fresh mushrooms
3 T. margarine
2 medium onions, chopped
2 T. all-purpose flour
5 C. low-sodium chicken broth
1/3 C. uncooked long grain rice
1 bay leaf
2 T. chopped fresh parsley
Trim mushroom stems level with the caps; finely chop stems and thinly
slice caps. In a large saucepan, melt margarine; add mushrooms and
onions. Cook and stir over low heat for 5 minutes. Blend in flour;
add broth and pepper. Cook, stirring constantly, until mixture boils.
Reduce heat. Add rice and bay leaf; cover and simmer for 15-20
minutes or until the rice is tender. Discard bay leaf. Sprinkle with
parsley. Serves 4
Crock Pot Posole
2 cans (14-1/2 oz. ea.) golden hominy, rinsed and drained
1 can (4 oz.) chopped green chili peppers, undrained
1/2 cup onion, chopped
2 cloves garlic, minced
1 lb. boneless, skinless chicken breasts and/or thighs, cut into 1″ pieces
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cans (14-1/2 oz. ea.) reduced sodium chicken broth
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 TB fresh cilantro, chopped
Fat free dairy sour cream, for garnish
Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and
cumin in a 3-1/2 to 5 quart crock pot.
Cover and cook on LOW heat setting for 5 to 6 hours or on HIGH heat setting for 2-1/2 to 3 hours.
Stir in cilantro. Garnish each serving with sour cream, if desired.
Makes 8 to 10 servings.
Yield: 6 (1-cup) servings
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic,
sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered
stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat
to medium-high, add the tomatoes, and cook, stirring with a wooden spoon,
until the tomatoes break up and the onions brown slightly, about 7 minutes.
Add the squash and the remaining teaspoon salt, and continue to cook,
stirring occasionally, until the squash is tender, about 12 minutes. Add the broth,
bring to a simmer, and cook, uncovered, until the vegetables tender, about
20 minutes. Set aside to cool slightly.
Working in batches, puree the soup in a blender, or with an immersion
blender. Return the soup to the pot and reheat over medium heat. Stir in the
Serve the soup in warm bowls with a touch of parmesan cheese if desired.
Nutritional Analysis per serving
Fat 9 grams
Saturated Fat 1 gram
Carbohydrates 19 grams
Fiber 1 gram
Protein 5 grams
1 sweet onion, chopped
4 slices bacon, diced
6 ears fresh corn
2 quarts whipping cream or half and half
salt and ground black pepper to taste
1 tablespoons chopped fresh thyme (optional)
Remove corn kernels from the ears of corn and set aside cobs. Saute the
bacon, onions, and corn in a medium pot until the bacon is crispy
Add the cream. Heat through over medium low heat. Season with salt and
2 tablespoons butter
1 onion — chopped
1/2 red bell pepper — julienned
1/2 green bell pepper — julienned
1/2 yellow bell pepper — julienned
2 jalapeno peppers — seed and chop
3 chile peppers — seed and chop
2 cups whole milk
10 ounces condensed chicken stock
1 can whole kernel corn — (8 3/4 oz.)
1 cup Monterey Jack cheese — shredded
2 dozen smoked oysters
1 tablespoon minced garlic
Red pepper — to taste
Black pepper — to taste
Oregano — to taste
Thyme — to taste
2 cups cherry tomatoes — halved
10 sprigs parsley
Melt butter. Lightly sauté onion and peppers. Add milk, chicken stock and corn.
Cook 10 to 15 minutes at medium heat. Add Monterey Jack cheese. Melt. Add smoked
oysters and garlic; add red pepper, black pepper, oregano, and thyme to taste.
Cook 10 to 15 minutes more. When serving, add cherry tomatoes, and garnish with
Makes: 4 servings Prep: 10 minutes Cook: 30
minutes Bake: at 400ºF for 10 minutes
1 tablespoon olive oil
1 medium-size onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes, peeled, seeded, and chopped
2 jalapeño peppers, seeded and finely chopped
1 teaspoon black pepper
3/4 teaspoon cumin seeds, crushed
4 corn tortillas, cut into 1/8-inch-wide strips
Pinch chili powder
1 large can (46 ounces) chicken broth (5 3/4 cups)
1/4 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
Heat oven to 400ºF. Heat oil in large saucepan over medium heat. Add
onion and garlic; sauté until softened, about 8 minutes. Add
tomatoes, jalapeños, black pepper, and cumin; cook 10 minutes.
Meanwhile, sprinkle tortilla strips with chili powder. Place on
baki! ng sheet and toast for 10 minutes or until crispy. Add broth to
saucepan; simmer 10 minutes. Ladle into 4 soup bowls. Sprinkle with
tortilla strips, cheese, and cilantro.
The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.
To learn more about future recipes carnivals visit here.
A sampling of recipes includes:
Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.
Pozole (Red Hominy Soup)
1 jar (8 oz.) enchilada sauce OR Ancho Chili Sauce
2-1/4 lb. lean pork meat, diced
1 pig’s foot, cut into 6 pieces
6 cups canned hominy, rinsed and drained
1 head cabbage, chopped
1-1/2 tsp. cayenne pepper
Juice from 4 lemons
1 large onion, chopped
Salt, to taste
Place the pork meat and pig’s foot in a large soup pot and add just enough water to cover. Add salt.
Cover and bring to a boil. Cook until tender; add the hominy and simmer until it pops.
Add enchilada sauce and enough water to a soupy consistency.
Boil 30 minutes more, add onions, cayenne pepper, cabbage and lemon juice to taste. Simmer until
Makes: 4 to 6 servings.