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Here's a place for those marvelous recipes we fix in fall and winter.
40 responses total.
Sour Cream Mushroom Soup (source: Eating Well Magazine)
1.5 tsp vegetable oil, pref. canola oil
1 large onion, chopped
1/2 tsp dried tarragon
1/4 tsp nutmeg, pref. freshly-grated
1 lb. mushrooms, washed/trimmed/sliced (6 cups)
1/2 cup all-purpose white flour
3.5 cups defatted beef broth (use veggie broth if you wish)
1 cup reduced-fat sour cream (no-fat sour cream also works)
1 cup 1% milk
salt & pepper to taste
pinch cayenne or dash Tabasco (optional)
In a large heavy saucepan, heat oil over med-lo heat. Add onions
and sautee until soft & translucent, 5-7 minutes. Add tarragon
and nutmeg and cook for 1 minute more. Stir in muschrooms, cover
pot and let vegetable mixture steam for about 5 minutes, until
mushrooms exude their moisture.
Sprinkle flour over the mushroom mixture. Increase heat to med.
and cook, stirring, 3-4 minutes. Gradually stir in beef broth,
stirring and scraping any flour that may stick to the pot.
Simmer, stirring occasionally, until thickened and smooth,
5-7 minutes.
Stir together sour cream and milk until smooth; whisk into the
mushroom mixture and return to a simmer. Season with salt and
pepper and cayenne or Tabasco, if desired, and serve.
Serves 6.
158 calories/serving; 7g protein, 6g fat, 19g carbohydrate,
521 mg sodium, 12 mg cholesterol.
* * *
I've made this soup, and it's delicious! If you use veggie
broth, I suspect the cholesterol count / serving will be
lower.
Nutritional estimates provided by Eating Well.
In yesterdays Detroit Free Press there was a recipe for Spicy (Heart
Smart) Spice Cookies. I happened to have all the ingredients on hand and
needed to bring something munchie to a cello recital, so I made up a batch
and they were snarfed down. Most decidedly an autumn recipe:
Heart Smart Spice Cookies
Vegetable cooking spray
1/2 cup canola oil
3/4 cup sugar
3/4 cup packed brown sugar
4 egg whites
1 15 ounce can of pumpkin
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground clove
1 cup raisins
confectioner's sugar
Preheat oven to 375 degrees. In a large mixing bowl combine
the oil and sugars. Beat in the egg whites until the mixture
is moderately fluffy. Blend in the pumpkin.
In a separate bowl mix the flour, baking powder, baking soda,
cinnamon, nutmeg, ginger, allspice and clove. Stir the flour
mixture (1/4 at a time) into the pumpkin mixture. Fold in
the raisins.
Spoon the batter by rounded tablespoonful onto a sprayed
baking sheet. Allow room around each cookie as they will
spread. Bake 10-12 minutes. Remove and allow to rest for
one minute on the baking sheet before moving them to a wire
rack until cool. Dust with confectioner's sugar.
This make a moist, spongy, cake-like cookie.
Yield: 3 dozen cookies
Ooo, I bet they'd be good with chocolate chips, as sort of chocolate chip pumpkin cookies. :)
I bet so too. I'll be making your soup, Mary.
re 4: Let me know how it turns out!
Mary, your mushroom soup recipe is great! Very tasty indeed and had I not made it myself I'd have thought it was cream-based and laden with fat calories. Thanks.
Thank _Eating_Well_ magazine. They've got a ton of 'recipe rescues' like the soup. Remind me to post the recipes for low-fat egg nog and the low-fat lemon bars sometime. I've made both, and they're consistently delicious.
Oh -- Does anybody have a good recipe for Cream Of Broccoli soup? One of the rare good-tasting foods to come out of East Quad Food Services when I lived there was Cream of Broccoli soup. I've never been able to come anyplace close to it. This could be because I'm only making soups with non-astronomical fat content; dunno. I'd like to try more recipes.
Well, try steaming broccoli, and adding it to the mushroom soup recipe I posted. Or, try one of your low-fat recipies for Broccoli Soup, but stir in non-fat sour cream. That stuff is tasty! Just be sure not to add it all at once, and to stir well in between.
Here is one I like and I'm not even a big fan of broccoli.
Cream of Broccoli and Cheddar Soup
1 1/2 lb. broccoli, chopped (flowers and tender stems only)
1 medium onion, chopped
1/4 cup flour
5 cups of chicken or vegetable broth
1/2 teaspoon thyme
1 tablespoon lemon juice
12 ounce can evaporated skim milk
1/2 cup skim milk
8oz. reduced fat cheddar cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper
Saute the onion a heavy stockpot which has been sprayed or wiped with
vegetable oil. Use a little stock if the onions start to stick. Add the
flour slowly, stiring constantly to make a light roux.
Add the remaining stock and the broccoli. Cover and simmer for 20 to 30
minutes until the broccoli is very tender. Allow the mixture to cool
enough to either use a hand blender or a food processor to puree the soup.
Add the milks and heat to just below a simmer. Add the cheese in small
batches, stiring constantly, until melted. Add salt and pepper to taste.
This recipe (mostly) is from a _William's-Sonoma Soups_. It makes 7 cups
of soup, 202 calories per cup with 34% of calories from fat.
The lemon juice and thyme get added just after the stock.
I tolerate broccoli, raw with chip dip. Other than that, I think broccoli soup smells like Cream of Sneakers and Sweat socks. ;)
Evaporated skim milk... interesting. That sounds like a really sensible way to make a soup creamier without adding lots of fat. Neat! I'll have to try that.....
hmmm. i'd probably omit the food processing, since i like finding chunks of broccoli in my soup. :)
re: 1 and 10 thank you very much! These soups are just heavenly.
The other day I found this recipe at the Redbook web site.
I made it for Saturday night and it was wonderful. I think
it qualifies for a fall-ish recipe because of the acorn
squash. ;-)
Curried Vegetable Stew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cloves garlic -- minced
1 tablespoon ginger root -- minced
3 tablespoons water
1 tablespoon olive oil
1 large Vidalia onion -- cut in 12 sections
1 tablespoon curry powder
1/2 teaspoon ground cumin
1 cup chicken broth -- (or vegetable broth)
1 cup tomatoes, canned -- 6-in-1 brand
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cinnamon
2 cups acorn squash -- (1/2 large)
2 cups cauliflower florets
2 cups zucchini squash -- cubed (1 medium)
1 cup garbanzo beans, canned -- rinsed
1/4 cup currants
2 tablespoons lemon juice
2 tablespoons fresh cilantro leaves -- chopped
Combine garlic and ginger in water, mixing well; set aside. In a large
Dutch oven heat oil over medium heat. Add onion and cook until tender and
starting to turn golden. Add curry powder and cumin and cook for 1 more
minute, stirring constantly. Add the garlic and ginger mixture and cook
for 1 minute. Add the broth, tomatoes, salt, pepper and cinnamon. Stir
well. Bring the mixture to a boil, reduce heat, cover and simmer for 10
minutes. Add the squash, cauliflower, zucchini, garbanzo beans and
currants. Simmer, covered, 45 minutes or until vegetables are tender,
stirring occasionally. Just before serving mix in lemon juice and
cilantro. Serve over rice or couscous.
- - - - - - - - - - - - - - - - - -
<remmers attests to the wonderfulness of the stew>
A friend with a farm just gave us some fresh vegetables, which are pretty welcome after a couple of months of what we froze. Today Jim made leek soup - fry the leeks (after peeling off all the dried out leaves on the outside). Peel off the fuzzy parts of the Jerusalem artichokes that planted themselves on our compost pile, chop and microwave, mash, add to leeks. Add liquid if desired, yogurt if not vegetarian, salt if you like salt. Serve with mashed organic potatoes and mashed organic squash. We also have a very large pumpkin - any ideas for that?
I've got a good (but non-vegan) one that involves taking the gunk out of the pumpkin, stuffing it with chunks of bread and cheese, and baking it. You wind up with a gigantic pumpkin fondue, more or less. Pumpkin's good curried, too.
This pumpkin would not fit in our oven. We may just chop it up and freeze portions and deal with it later. Meanwhile it occupies the basement stair landing and Jim walks around it.
Yikes! Cut off the top, fill it with hot water, and bathe in it?
Cut it into cubes and make a stew?
Hmm... I remember what Julie and I did with a pumpkin someone gave us. It was intensive work, but we needed to save space. We scooped out the gunk and saved the seeds for roasting later. The rest we cut down to manageable pieces and steamed them until I could peel off the hide (and I was glad we had a Cutco vegetable peeler at that point-- they are sharp and reliable). Then we took the peeled pieces and put them through a blender and/or a handcranked strainer (forget what it was called) and used the puree later for pumpkin bread and pumpkin pie. Mmmm... pumpkin pie is a little better, I think, when it's not from a can.
That is a good idea to steam before peeling. Jim always tries to peel first. But we had better finish the other half of the large squash before attacking the pumpkin. We have just been eating it cooked and mashed.
Now that the cold weather is here, what kinds of things are people cooking up to keep warm? I'm trying to do a bit more cooking [instead of just sandwiches and pre- made/frozen stuff]. A few things I've made this fall/winter include chili [though my last batch had a bit too much chili powder], beef stew, pork stew [I made this after a friend from another site mentioned making it; I don't like it as well as the beef stew, though], a turkey breast, and today I'm trying out a crock pot recipe for Italian Beef. It's an easy recipe, we'll see how it turns out.
I microwaved, peeling, sliced, and then dehydrated a bunch of sweet potatoes that were starting to go bad. Jim makes bread by hand then bakes it in the bread machine (he says the machine cannot handle heavy rye). I make stews with onions, potatoes, carrots, kale, and assorted herbs (coriander, fennel from the garden) and frozen tomatoes (used up the green ones). We have not yet needed to heat the house but it is getting close. About 57 right now. Three layers of storms with reflective shades between, lots of weatherstripping, and Jim blew in styrofoam beads in the walls.
I'm about to start a new recipe for spicy lamb stew together. Sure hope it works 'cause lamb isn't cheap. I'll serve it with lemon couscous and some steamed broccoli. http://goo.gl/7jmoG
Don't pay any attention to that "together" up there. ;-)
I haven't cooked with lamb in years! I might have to try some kind of stew with it, too. What kind of spices are you adding to it, Mary? It's been awhile since I've made couscous, too; it's so easy to fix, I wonder why I forgot about it? That's why I like to check in here from time to time, it's inspiring. And for someone like me who normally doesn't cook a whole lot, inspiration can be a good thing. :-)
The stew spices: Hot paprika Cumin Cardamom Thyme Bay leaf A little different from the usual which is why I wanted to try it. If you'd like I could freeze a portion for you so you could try it, Denise.
Mary, how hot is the hot paprika? If it's got a kick to it, I probably wouldn't like it [though maybe sometime I can make it with regular paprika instead].
I tried the Italian Beef I made today; I had it over egg noodles. Though the recipe is a very easy one, it's way too salty. I have enough left over for 4-5 servings but I need to find some way to cut the salt down. There wasn't any plain salt in the recipe but it did call for a dry Italian Dressing mix, a dry Au Jus mix [both must've had salt in the packets, though I didn't read the ingredient list], Italian Seasoning, and a cup of water. One of the recipes on the egg noodle bag included sour cream; maybe if I added a bit of sour cream after I heat the dish in the microwave, it might help. Does anyone have any other suggestions? If I can't cut the salty taste to this, I probably won't eat it all...
I hate when that (too salty) happens. No clue as to how to fix and salvage the dish. The spicy lamb stew was right on the edge of being too spicy hot for me. Hot Hungarian paprika is indeed hot stuff. I've used it before so I knew that going in. Next time I'll just pull it back to 2 teaspoons instead of 1 tablespoon. This batch was still quite good though so none will go to waste.
Denise, can you rinse what you already cooked?
One of my friends showed me how to make lasagna in a crock-pot. It is quite easy and delicious.
Sindi, I might be able to add a bit of liquid but can't rinse this stuff. The recipe forms a gravy while it's cooking and the meat would be too dry without it. Ryan, can you share the lasagna recipe? I love lasagna but have only made it once or twice.
Rinse off the gravy and add some other unsalted liquid to the meat. You might even want to soak the meat in plain water if still too salty.
Sure, here is how I make the crock pot lasagna. Ingredients: 1 package of spicy italian sausages OR 1 pound of ground beef 1 jar of tomato based sauce (probably about 20oz ?) 1 container of ricotta cheese (somewhere between 12 and 20 oz) 1 8oz bag of shredded mozzarella cheese a package of lasagna noodles (you might not use all of it) whatever spices/seasonings/herbs you like (minced garlic, basil leaves, black pepper, dry italian seasoning, fresh basil, crushed red pepper if you like, etc..) I remove the casing from some spicy italian sausages (one package worth -- probably about 5 or 6 sausages) and break them up and cook them up in a pan. You can probably substitute non-spicy italian sausages for this if you want, or probably even a pound of ground beef. Throw in some minced garlic or onions or cut up mushrooms if you want. Combine with a jar of tomato sauce.. feel free to add whatever herbs/seasonings/veggies you like, or get a jar of tomato sauce that already has stuff added (like Ragu.) There's no need to really simmer the tomato/sausage sauce, because it will simmer up just fine in the crock pot. Put a tiny amount of the tomato/sausage sauce in the bottom of your crock pot. Then put a layer of the dry lasagna noodles. (There is no need to boil them- and you might need to break them apart a little bit to get them to fit, depending on the size/dimensions of your crock pot) Then put a layer of about half of the tomato/sausage sauce on top of the noodles. Then put another layer of the lasagna noodles. Then put a layer of all of the ricotta cheese (about 12oz or so). Another layer of lasagna noodles. Put the rest of the tomato/sausage sauce on top. Sprinkle the shredded moz on top. Put fresh basil leafs on top if you want. Let it cook in the crock pot on low for about 4 hours (a little bit longer wont hurt it.) And it's ready to go. Be very careful when scooping it out of the crock pot. It will be very hot, and it could be painful and messy if it splatters on you when you are trying to scoop some out.
Thanks, Ryan!
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