Pumpkin Apple Bisque recipe

Pumpkin Apple Bisque recipe

Ingredients:
8 small (1 pound each) pumpkins
1/3 cup plus 2 tablespoons unsalted butter
1 small onion, cut into 1/4-inch dice
1/4 cup all-purpose flour
6 cups milk or half-and-half, heated
1 bay leaf
1 (29 ounce) can pumpkin purée
Salt and freshly-ground pepper, to taste
1 apple, peeled and cut into 1/8-inch dice
1 teaspoon fresh thyme leaves
1 pinch freshly-grated or ground nutmeg
1/4 cup dry sherry (optional)
1 cup heavy cream, whipped to soft peaks

Directions:
Cut off tops of the pumpkins and clean out the seeds and strings. Scoop out part of the pulp to form a clean cavity. In a 4-quart heavy saucepan or stockpot, melt 1/3 cup of the butter over medium heat and sauté onion until translucent, about 3 minutes. Add the flour and stir to form a paste. Cook and stir over low heat for 2 minutes. Gradually whisk the warm milk or half-and-half into flour mixture. Add the bay leaf. Bring to a simmer and cook gently for 15 minutes. Add the pumpkin purée and simmer an additional 15 minutes over very low heat. Strain through doubled cheesecloth or pass through a food mill. Season with salt and pepper. In a medium saucepan, melt the remaining 2 tablespoons butter and sauté the apple for 2 minutes. Add the thyme and nutmeg and cook 2 to 3 minutes longer, or until the apple is tender but not mushy. Spoon a portion of apple into each carved pumpkin bowl. Add the sherry, if using, to the hot soup and pour into the pumpkin bowls on top of the apples. Top with a dollop of whipped cream and serve.

Freeze Ahead Minestrone Soup

Freeze Ahead Minestrone Soup

Minestrone -- the quintessential Italian soup. This is one of the few make-ahead soups that can be considered perfect for all seasons. It's also light (if you use defatted stock) for the health conscious and is perfect for using up fresh produce from your summer gardens. Minestrone tastes best when given a chance for the flavors to blend at least overnight, making this a great make-ahead dish. To keep the veggies fresh and flavorful, they are added just before serving.

Ingredients

1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 tbs extra-virgin olive oil
1 clove garlic, minced
5 cups chicken stock
14 oz canned chopped tomatoes (or fresh garden tomatoes, stewed with seeds removed)
16 oz canned red kidney beans
For last minute prep:
1 cup packed, chopped escarole
1/4 cup orzo or ditalini pasta
1/ cup sliced (1/2" pieces) fresh green beans
1/2 cup diced fresh zucchini
Freshly shredded parmesan cheese (optional)

Make Ahead Prep:

In a medium saucepan over mean heat, saute the onions, celery and carrots in the heated olive oil for approx. 5 minutes or until very lightly browned. Add the garlic and continue to cook for approx. 1 minute stirring constantly to ensure that the garlic does not brown.

Add the chicken stock, tomatoes (with the juice) and kidney beans. Bring to a boil over high heat and let boil for one minute. Remove from heat and let cool.

When fully cooled, transfer to a freezer-safe container leaving at least 1" of headspace. Cover. Freeze for up to one month.

Last Minute Prep:

The night before serving, transfer soup in its container to the refrigerator to defrost.

Put the soup back into a 3-quart saucepan and bring to a boil over high heat. Add in the escarole and orzo or ditalini pasta. Reduce heat to medium and simmer for 10 minutes.

Add in the green beans and zucchini. Cover and simmer for 5 minutes or until the green beans are tender but not soggy.

Serve topped with freshly shredded parmesan or fresh basil leaves. Great with a side salad and slice of crusty, grilled Italian bread.
http://makeaheadmeals.blogspot.com/2008/07/freeze-ahead-minestrone-soup.html

Low Fat, High Flavor Snacks - sides

Low Fat, High Flavor

Certified nutritionist and author of Slim and Scrumptious Joy Bauer, shares delicious tips and recipes for creating fattening foods without sacrificing flavor.

Skinny Foods
If you're looking for creative ways to enhance your weight-loss efforts, try these diet-friendly foods that offer phenomenal calorie bargains.

Air-Popped Popcorn: One cup of air-popped popcorn without any added butter or oil has only 30 calories!

Water Chestnuts: Sliced water chestnuts have a super satisfying crunchy texture a lot of dieters crave after giving up potato chips and other snack foods. You can munch your way through a whole can for just 50 calories.

Salsa: With less than 20 calories per 1/4 cup, salsa is a dieter's best friend. Bottled or fresh, salsa makes a terrific, low-cal dip for crunchy veggies, like baby carrots and celery sticks. It's also the perfect diet-friendly condiment for sandwiches, burgers and baked potatoes -- use it as a flavorful replacement for mayo, sour cream, butter and other fattening toppers.

Grape Tomatoes: One cup of grape tomatoes clocks in at only 30 calories. These bite-sized nibbles are sweet, colorful and ideal for snacking since you can pop them in your mouth one at a time.

Plain Nonfat Greek Yogurt: A 6-ounce container of plain nonfat Greek yogurt has around 100 calories and 15 to 18 filling grams of protein, which ismore than double the protein content of traditional nonfat yogurt. Jazz up plain yogurt with chopped fruit, vanilla extract or a sprinkle of ground cinnamon.

Atomic Fireballs: Yes, it may be ironic to see a nutritionist touting a nutrient-less sugar bomb, but these fiery treats are the best calorie value in candy! One extra-large fireball has just 40 calories and will last for a long time because it's rock-hard, so you can't just chomp through it like you can with other hard candies. Plus, their intense heat curbs your urge to snack on other foods.

Naturally-Flavored Seltzer: Naturally-flavored seltzer is simply carbonated water with a shot of fruit flavor. It doesn't contain sugar, artificial sweeteners, food dyes or anything else! It's completely calorie-free, fizzes like soda and comes in flavors like lime, orange, pomegranate, vanilla and white chocolate.

Egg Whites: Egg whites are pure, high-quality protein and just 17 calories each, which makes them the ideal ingredient for a low-cal breakfast with high-fill power.

Vegetable Soup: Studies have shown that by starting a meal with a fiber-rich bowl of broth-based vegetable soup, you can reduce your total meal calorie intake by 20 percent. The soup takes the edge off your hunger and fills you up quickly, so you end up eating less of your main entrée.

The Brown-Bag Lunch Challenge!

The Brown-Bag Lunch Challenge!
Is your lunch hour your time to unwind in the middle of a hectic workday? If you're spending most lunch hours in restaurants with co-workers or clients, you could be doing a lot damage to your diet! Massive portions, loads of fat and calories, the never-ending bread basket, and I haven't even mentioned dessert — did you know some restaurant meals have more calories than you should eat in a whole day?!
You can make healthy choices when you eat out — like asking the server to remove the bread basket, requesting sauces on the side, and sticking with grilled chicken or fish and steamed veggies. Still, it may be easier — and tastier — to just bring your own healthy lunch from home!

Brown-bagging isn't hard at all; it just requires some planning. Here are a few of my favorite bring-to-work lunches:

Sandwiches: Nothing is easier than a no-cook sandwich, and the options are endless — chicken, tuna, cheese (yum, fresh mozzarella!), egg salad — I could go on and on! You can pick whatever filling you like, just put in a whole-grain bread, wrap or pita, limit or avoid high-calorie add-ons like mayo, and throw in lots of veggies.

Soups: They're really filling and super easy to heat up at work! Invest in a thermos and a few cans of hearty and healthy soups, or cook a big pot of your favorite veggie soup on the weekend. Pair it with two slices of whole-grain bread and you're set!

Yogurt with granola and fruit. This light meal is an ideal grab-and-go lunch. It's perfect for those days when you don't have time to pack lunch — all of the components can be found in nearly every grocery or convenience store.

Leftovers: My personal favorite is last night's leftovers! If you take the time to cook a healthy dinner, why not make a little extra and bring the leftovers for lunch? You can heat them up in the microwave at work.
This coming week, how about brown-bagging it at least one more workday than you usually do? You'll not only get healthier and save calories — you'll save money too!

Butternut Squash Soup

Butternut Squash Soup
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes great leftovers.

Serve with a 2 ounce whole wheat or gluten-free roll and 1 ounce semi-soft goat cheese.

AND

Serve with Waldorf Salad or Roasted Eggplant Salad or Jicama Salad or Cucumbers & Dill in Sour Cream or Cole Slaw or Caesar Salad or Roasted Beet and Fennel Salad or Cucumbers in Yogurt with Mint or Zucchini Salad

Ingrediance:
2 cups water
2 lbs butternut squash
1/2 tsp salt
fresh ground black pepper
1/2 tsp dried thyme leaves
1/8 tsp ground nutmeg
1 cup water

Place the water in a large sauce pan fitted with a steamer basket over high heat. Put the cubed squash in the steamer basket. Steam until tender (20 - 30 minutes).

Let the squash cool and then add it to the remaining steaming water in the bottom of the sauce pan. Using a stick blender or a blender puree the squash and water until smooth.

Place the pan over low heat and add the salt, pepper, thyme leaves and ground nutmeg.

Reheat the soup gently. Stir in the remaining water to the desired consistency. It may take as much as 1 1/2 to 2 cups.

Chicken & White Bean Soup

From LOSING IT! With Jillian Michaels Wednesday, February 02, 2011
I saw this on an email it sounds good so I thought I would post it. As I do with all posts if they come from another website there is aways a link you can click on to take you to the original post.
Chicken and White Bean Soup

Ingredients:
2 teaspoon extra virgin olive oil
2 leeks, white and light green parts only, cut into 1/4-inch rounds
1 tablespoon fresh sage, chopped
28 ounces reduced-sodium chicken broth
2 cups water
15 ounces cannellini beans, rinsed
2 pounds precooked skinless, boneless chicken, shredded (approximately 4 cups)

Preparation:
Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes.
Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil.
Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.
Makes 6 servings.

Lentil Soup - Aristo's

The Perfect Compliment

There is a two-part process in cooking the lentils. First place the lentils in a pot and fill with cold water until the water reaches 1/2 inch above the lentils. Bring to a boil over high heat then reduce the heat and simmer for 15 minutes. In a separate pan sauté onions and garlic. Remove lentils from heat, drain in colander, and rinse thoroughly. Return the lentils back to the pot, and then add the rest of the ingredients except for the EVOO and red wine vinegar. Bring ingredients to a boil over high heat. Once again reduce the heat and simmer, uncovered, for 45 to 50 minutes, or until lentils are very soft. Stir in the EVOO and vinegar prior to removing from heat.

Serves 6
2 cups dry lentils3 large celery ribs, finely chopped (2 cups)1 large onion, shredded (1 cup)1 medium-size carrot, shredded (1/2 cup)2 large garlic cloves, minced2 bay leaves3 tablespoons tomato paste1/2 cup cooking oil5 tablespoons sea salt1/8 teaspoon white pepper10 cups water1/4 cup EVOO (Extra Virgin Olive Oil)1/4 cup red wine vinegar

Rustic Cabbage Soup Recipe

Rustic Cabbage Soup Recipe

Chances are I'm not making my own stock on the average weeknight. I am a big fan of Rapunzel Herb Bouillon (available at many stores), I use about 1/2 of one cube in a soup like this to kick things off - it makes a nice, light but flavorful broth. I'll crush it into a powder and add it to the pot just before I add water. I had some Rancho Gordo flageolet beans already cooked so I used them here, but no worries if you have to turn to the can. For the vegans out there, just skip the Parmesan, and you're in business.
1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, skin on, cut 1/4-inch pieces
4 cloves garlic, chopped
1/2 large yellow onion, thinly sliced
5 cups stock (see head notes)
1 1/2 cups white beans, precooked or canned (drained & rinsed well)
1/2 medium cabbage, cored and sliced into 1/4-inch ribbons

more good-quality extra-virgin olive oil for drizzling
1/2 cup Parmesan cheese, freshly grated

Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...
Serve drizzled with a bit of olive oil and a generous dusting of cheese.
Serves 4.
101 Cookbooks http://www.101cookbooks.com/

**I made this 11/15/09 it was easy & very good. I will make this again**

Vegetarian Lentil Soup with Croutons

This aromatic soup is brothy rather than thick. The lentils should be cooked until they're just tender so they stay intact instead of falling apart in the soup.A look at lentils: This earthy-tasting member of the legume family is available in a range of colors and sizes. Lentils are a good source of protein, iron, and phosphorus, and keep for up to a year in an airtight container.
Prep: 10 minutesTotal: 25 minutes

Ingredients:
Serves 4
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
2 carrots, quartered lengthwise and thinly sliced crosswise
1 bag (1 pound) brown lentils, picked over
2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
1/4 teaspoon cayenne pepper
1 dried bay leaf
4 ounces sourdough bread, cut into 1/2-inch cubes (about 1 1/2 cups)

Directions:
Preheat oven to 350 degrees. In a large saucepan, heat 1 tablespoon oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, 1 minute. Add carrots, lentils, broth, bay leaf, cayenne, and 3 1/2 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until lentils are just tender, about 20 minutes. Discard the bay leaf.
Meanwhile, on a rimmed baking sheet, toss bread with remaining tablespoon oil; season with salt and pepper. Bake until golden brown, 5 to 7 minutes, tossing once halfway through. Serve soup topped with croutons.
From Everyday Food, December 2007