* Soup - Cabbage

* Soup - Carrot and Potato

* Soup - Blender Pumpkin

* Soup - Creamy Asparagus

* Soup - Creamy Brocolli

* Soup - Cream of Mushroom

* Soup - Hamburger

* Soup - Julies French Onion

* Soup - Lentil With Italian Sausage

* Soup - Lentil - Monterey Style

* Soup - Ministrone From Doreen

* Soup - Spinach Barley Broth

* Soup - Wonton

* Soup - Yam

* Stir Fry - Chicken - Yam

* Squares - Judith's Easy
 

Soup - Cabbage (Top)

3 tablespoons olive oil

1/2 yellow onion chopped

2 cloves garlic minced

8 cups low sodium chicken or veggie broth

1 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon black pepper or to taste

1/2 head red cabbage chopped in 1 1/2" chunks

4 carrots peeled and chopped

2 stalks celery sliced thinly

14.5 ounces stewed tomatoes (get spiced for hotter)

Optional add-ons:

Pearl barley, rice, ground turkey or chicken, sausage

Slice everything and cook on low in a large covered pot

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In a large pot add the olive oil over medium heat then add in the onions and garlic and cook until the onions are transparent, about 3-5 minutes.

Add in the broth, salt, pepper, thyme, cabbage, carrots, celery and tomatoes and simmer for 30 minutes.

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Soup - Carrot and Potato (Top)

1 T canola oil

2 T butter

1 or 2 thinly sliced onions

2 tsp ground cumin

5 C chicken broth

1 lb carrots chopped

2 medium pototoes, chopped

Salt & fresh ground pepper

1 C plain yogurt

Minced fresh cilantro

Saute onions with oil and butter

Add cumin as they are done.

Boil, them simmer carrots and potatoes in chicken broth

Purree the carrots and potatoes in a blender.

Soup - Blender Pumpkin (Top)

1 small onion

1 small potato

¾ C fresh pumpkin

1 C very hot water

Sour cream

Pepper

Microwave vegees – can add an assortment of other veggees

Put in blender – veggees, pumpkin, water, bouillon in that order

Turn slowly to #10 then to high for 3 minutes and serve.

The blender can handle a double batch

Put sour cream and pepper on top.

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Soup - Creamy Asparagus (Top)

1 lb fresh asparagus

1&1/2 C chicken or other broth

1 small onion, chopped

1 T butter

3 T flour

3 C milk

salt and pepper to taste

Cut off white part of asparagus & cut into 1 inch pieces

Rinse well in cold water

Simmer over medium heat with onion broth for 10 to 15 minutes

Blend until smooth

In pot melt butter, add flour and milk until it boils and thickens

Stir in the asparagus puree

Add salt and pepper to taste

Soup - Creamy Brocolli (Top)

2 peeled potatoes

1 large brocolli cut up

2 knorr chicken cubes (just salt water)

1  celery stick

pepper to taste

1 carrot

1 slice of onion

1 garlic clove

600 mls of water

sour cream/creamy dressing

Cook vegetables in broth (nuke the bigger pieces to soften fast)

Process in a blender

Put back in pot.

Add pepper to taste

Soup - Cream of Mushroom (Top)

8 ounces fresh mushrooms

2 tablespoons onions, chopped

1 -2 garlic clove, minced

2 tablespoons butter

2 -3 tablespoons flour (separated)

2 cups chicken broth (salted water)

1 cup evaporated milk

1⁄2 teaspoon salt

1⁄4 teaspoon pepper

Cut the mushrooms into slices

Melt butter in large frying pan

Add in onions, garlic, and mushrooms

Cook until onions are soft.

Blend in 2 T. flour and stir.

Add in the chicken broth

Heat until slightly thickened while stirring frequently

Stir cream with additional 1 T. flour and seasonings

Add in cream to soup

Heat to thicken while stirring frequently.

Soup - Hamburger (Top)

1 chopped onion

Turkey burger

1 -2 garlic clove, minced

2 tablespoons butter

1 cup chopped carrots

1 cup chopped celery

4 cups of water

1 26 oz can of chopped tomatoes

Salt to taste

Pepper to taste

1 tsp of basil

1 can of corn kernels

Rotini or other pasta

Fry onions in butter

Add turkey burger

Add garlic, carrots & celery

Add rest of ingredients

Cook on lower heat for as long as you want.

Soup - Julie's French Onion (Top)

2-3 onions - thinly sliced

3 beef knorr cubes

6 C water

Fry the onions in a large stewing pot

Add the water, add the knorr cubes

Grind pepper in to taste and let it cook for awhile

Add a shot of sherry just before serving

Can put toast and mozarella cheese on the toast when serving

Soup – Lentil with Italian Sausage (Top)

1 C green lentils

2 T olive oil

1 medium onion chopped fine

1 medium carrot chopped fine

1 large celery chopped fine

2 garlic cloves, crushed

2 Ripe tomatoes, chopped

6 C water or broth

1 can garlic tomato paste

Savory, salt, pepper, basil to taste

3 italian sausages

Parmesan, freshly grated 

Balsamic vinegar to taste

Rinse lentils well and drain.  Heat oil in soup pot over medium heat

Add vegetables and crushed garlic.  Cook until quite tender.

Add water, lentils, spices and tomato paste.

Bring to a gentle simmer and then simmer for 20 minutes.

Grill or fry the sausages.  Add to soup when serving

Also add parmesan and balsamic vinegar to taste

Serve with fresh bread or corn bread

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Soup - Lentil Soup - Monterey Style (Top)

1/4 C olive oil

2 large onions, chopped

3 carrots, chopped

1 tsp thyme

1 tsp butter

4 -5 C salted water

1 C brown lentils

1/2 to 1 tsp salt to taste

1 - 1 lb can of tomatoes

1/4 C sherry

1/3 C grated swiss cheese

1/4 C fresh parsley (optional)

Saute onion and carrots in olive oil.  Add herbs & saute for 1 minute

Add stock, lentils, parsley, tomatoes & salt.  Cover and cook 45 min

(The longer this cooks the better)

Add sherry just before serving.  Add the cheese to each dish

Serve with bread or the corn meal muffins (see my recipe for those)

Soup - Minestrone Soup from Doreen (Top)

Ground turkey

3 garlic cloves

1 large onion

2 celery stalks

6 C water

Beef bouillion

2 carrots – finely chopped

Medium zuchini with skin

2 bay leaves

1 tsp oregono

¼ C chopped fresh basil

1 T chopped fresh parsley

¼ tsp pepper

Hot sauce

28 oz canned tomatoes w juice

1 C pasta (orzo)

14 oz can kidney beas w juice

Cook meat until no pink.  Add garlic, celery and onion.  Saute.

Add the next 11 ingredients (to the tomatoes)

Bring to a boil.  Reduce heat

Simmer for 45 minutes or until vegees are tender

Add the pasta and beans

Simmer for 10 minutes or until the pasta is cooked

Discard the bay leaf.  Sprinkle servings with parmesan.

Soup - Spinach Barley Broth (Top)

Butter

2 C chopped onions

1 C diced carrots

6-8 C water

3 bouillion cubes

1 C pearl barley

1 bunch of spinach

1-2 tsp ground anise seed

Salt and pepper (2+tsp salt)

Saute onions in butter.  Add the carrots

Add broth and pearl barley.  Bring to a boil.

Lower heat and simmer for 15 minutes

Add spinach and anise

8 C is like a soup.  6 is like a stew.  Chop spinach before adding.

Serve with fresh scones.

(Original recipe calls for swiss chard instead of spinach)

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Soup - Wonton (Top)

Wanton wrappers (20-25)

½ C sausage meat

2 T chopped cilantro

6 cups of chicken stock

(3 chicken knorr cubes + water)

3 green onions, chopped

Fresh ginger, chopped

1 egg, beaten

1 T soy sauce

Salt and pepper

Mix meat, cilantro, onions & ginger

Brush all 4 edges of the wrappers

Place mixture in middle of wrapper

Fold corner to corner, squeeze

Bring to boil.  Add the remaining beaten egg

Add wantons

Cook for 5 to 10 minutes.

Add soy sauce and salt and pepper

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Stir Fry – Chicken - Yam (Top)

1 C water  

1-2 C yam – cooked & cubed

4 tsp canola

12 oz chicken, cooked, cubed

1 medium onion, chopped

1 jalapeno pepper, chopped

1 C quinoa

1 red bell pepper, chopped

1 garlic clove, minced

1 tsp ground cumin

1 C frozen peas

3 T fresh cilantro, chopped

½ tsp salt & 1/8 tsp pepper

Cook quinoa.  Fry chicken and remove.

Steam cubed yam until firm

Fry onions and jalapeno, then add red peppers, garlic & cumin

Cook until onions and red pepper soften

Stir in peas and chicken.

Add quinoa and sweet potatoes.  

Don’t overcook.  Each step 2 min.

Remove from heat, stir in spices and cilantro.

Can substitute tofu for chicken

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Yogurt - Greek Yogurt (Top)

1 L milk  

1/4 C plain yogurt

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Put 1 litre of milk into a pot on medium

Heat to 180 degrees

Take it off the heat

Pour it into a ceramic bowl and let it cool to 115

Take some warm milk in a measuring cup

Add the plain yogurt to it & add it back to the bowl

Cover the bowl and put in a warm place like the oven

Let it sit for 6-12 hours.  The longer, the thicker

Put it in cheesecloth over a bowl

Leave for 12 or more hours.  The longer the thicker

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