Ground Pork Wonton Soup

Ground Pork Wonton Soup

1/2 lb ground pork

2 tsp. soy sauce

1 1/2 tsp. cornstarch

1 1/2 tsp. shaoxing

1 1/2 inch knob ginger, minced

1 small bunch green onions, minced

Wonton wrappers

8 C. chicken, pork, mushroom or shrimp stock

1 2 inch knob ginger, sliced

4 dried shiitake mushrooms, sliced

3 tsp. shaoxing

2 tsp. soy sauce

3 cloves garlic, halved

Diced green onions

Sliced char siu

1 bunch green onions

Mix all of the wonton filling ingredients together. Place a tsp. of filling in the center of each wrapper. Moisten the edges. Fold the ends together to form a triangle. Fold the two sides together. Repeat. Place finished dumplings on a plate and cover with a clean, dry towel. Meanwhile, bring all of the soup ingredients to a boil. Drain out the solids, return to stove. Add the dumplings, the now rehydrated mushrooms and char siu to the broth. Discard the rest of the solids. Cook until the dumplings float and are cooked through, about 5 minutes. Ladle into individual bowls, sprinkle with green onions.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Vietnamese Pickled Vegetables

Vietnamese Pickled Vegetables

viet1/4 lb. cucumber, julienned
1 lb. daikon, peeled and julienned 1 lb. carrots, peeled and julienned
2 tsps kosher or sea salt
1 cup unseasoned rice vinegar
1 cup sugar
1 cup water

Make sure the vegetables are fairly dry (pat them dry) so they don’t dilute the pickling liquid with excess water. Combine the vinegar, salt, sugar, and water together until the sugar dissolves. Place the vegetables in a jar large enough to fit them all and pour the pickling liquid into the jar so that all of the vegetables are submerged. Store them sealed in the jar in the refrigerator for 5 days for best flavor. (I was too impatient and cracked them open after an hour – they were great).

 

Cheesy Bread Recipe

Cheesy Bread Recipe

cheesybread8 oz. shredded Mozzarella cheese

1 lb. shredded sharp cheddar cheese

1/2 to 1 cup chopped green onion (to taste)

1/2 cup mayonnaise

2 T. sour cream (optional)

3-4 cloves garlic, minced

1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted

1 to 2 loaves of French or Italian bread (I used Ciabatta), depending on the size of the loaves

In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture. Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes. Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

 

 

 

 

 

 

 

Cheesy Puff Pull Apart Bread

Cheesy Puff Pull Apart Bread

bread1 3/4 cups all-purpose flour

1 cup whole wheat pastry flour

1 tablespoon sugar

2 1/4 teaspoons instant yeast (1 envelope)

1/2 teaspoon salt

1/3 cup milk (I used 2%)

1/4 cup butter

1/4 cup water

2 eggs, at room temperature

12 ounces sharp cheddar cheese, freshly grated (1 1/2 bricks)

1/4 cup butter, melted

 

In a large mixing bowl, combine 1 cup of all purpose flour and 1 cup of whole wheat pastry flour with sugar, salt and yeast, and stir to mix. I used the bowl of my electric mixer. In a small saucepan heat milk and butter over low heat until butter is just melted, then set aside for 1 minute and add water. Add milk mixture to the flour and stir to combine. I used the dough hook on my electric mixer, but you can stir with a spatula. Add eggs one at a time, mixing until each is combined. This will take a few minutes. Add in 8 ounces of the grated cheddar cheese and mix with your hands to incorporate the cheese. At times I just pulled apart pieces of dough and stuck cheese in it. Add the remaining all purpose flour and knead the dough. It will still be sticky but resist adding more flour.  Set dough in a lightly oiled bowl and cover with plastic wrap or a towel, then set in a warm place to rise for one hour. After one hour, punch the dough down and either refrigerate for later/tomorrow use, or use it now. Lightly flour your workspace and using a rolling pin, roll the dough into a giant rectangle. I followed the directions and rolled it to be about 12 x 12 inches. Brush the dough with melted butter then covered with the remaining grated cheese. Using a pizza cutter, slice the dough from top to bottom into 6 even strips – they do not have to be perfect. Lay the strips on top of each other (be careful you don’t lose the cheese!) and then cut into 6 pieces again. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices into the loaf pan cut side down (like in the first picture). Cover the dough with a towel and let rise for another hour.  Preheat the oven to 350 degrees and set the loaf pan on a baking sheet. Bake for 30-35 minutes, until the top is golden brown.

 

 

Sweet Potato and Leek Soup with Crisp Fried Scallions

Sweet Potato and Leek Soup with Crisp Fried Scallions

2 1/2 lb. Sweet Potatoes or Yams

1/2 stick Butter

1 1/2 C. thinly sliced Leeks, white parts only

6 C. Chicken Stock (or Smoked Turkey Stock)

1 C. crème fraîche or 2/3 C. Heavy Cream mixed with 1/3 C. Sour Cream

Salt and Pepper

1 C. Vegetable Oil for Frying

8 Scallions, trimmed and julienned

 

Preheat oven to 425. Prick sweet potatoes or yams several times and bake on a rack until very tender, about an hour. Remove from oven and set aside. Melt butter in a large nonstick skillet over medium heat. Add leeks and toss to coat. Add one C. stock, cover with tight fitting lid, and cook over very low heat until leeks are very tender, about 30 minutes. Pour leeks into bowl of food processor fitted with metal blade and pulse until well pureed. Scoop sweet potato out of the skin and add pulp to food processor, pulse again until smooth. In heavy saucepan, combine puree with remaining 5 C. stock and whisk until smooth. Cook over medium heat until warmed through. Add crème fraîche, blend well, and continue to simmer until heated through. Add salt and pepper to taste. Just before serving, heat oil in a wok until it shimmers. Add scallions and deep fry until browned, about 2 to 3 minutes. Remove to drain on paper towels. Divide soup into serving bowls and garnish with fried scallions and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Spicy Garlic Chicken

Spicy Garlic Chicken

chx21 pkg. bone-in chicken, cut in quarters or eighths

4 T. paprika

2 T. garlic powder

2 cups spicy garlic duck sauce

Preheat oven to 400 degrees. Add paprika and garlic powder to a bowl and add a drop of water to form a paste. Rub the chicken with the spice rub and place in a baking pan. Bake, covered, for 30 minutes. Remove from oven and baste with spicy garlic duck sauce. Return to the oven and bake, uncovered, for 30 more minutes.

Sheet Pan Olive Bar Chicken

Sheet Pan Olive Bar Chicken

Sheet Pan Olive Bar Chicken

 

1 (7- to 8-ounce) jar oil-packed sun-dried tomatoes, sliced if necessary (about 1 cup)

3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs), patted dry

1 tablespoon brown sugar or pure maple syrup

1 (12- to 14-ounce) jar marinated artichokes, quartered if necessary (about 1½ cups)

1 (12- to 16-ounce) jar roasted red peppers, thinly sliced if necessary (1 to 1½ cups)

1 (6- to 8-ounce) container mixed pitted olives, drained (about 1½ cups)

 

Preheat the oven to 400°F. Dump the entire jar of sun-dried tomatoes (and oil) onto a sheet pan. Add the chicken and brown sugar and toss everything together to coat. Arrange the chicken skin side up. Add the artichokes (with their liquid), the roasted peppers (with their liquid), and the drained olives. Stir to combine with the other ingredients, making sure the chicken stays skin side up. Roast, carefully stirring the olive bar ingredients halfway through, until the chicken is cooked through, 35 to 40 minutes. Serve with the braising liquid poured over the top.

Poppyseed Bread

Poppyseed Bread

poppyseedBread:

3 cups flour

1/2 tsp. salt

1 1/2 tsp. baking powder

3 eggs

1 1/8 cups cooking oil

2 1/4 cups sugar

1 1/2 cups milk

1 1/2 T. poppy seeds

1 1/2 tsp almond extract

1 1/2 tsp vanilla extract

1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

 

Glaze:

1/4 cup orange juice

3/4 cup sugar

1/2 tsp almond extract

1/2 tsp vanilla extract

1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

 

For the bread: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.  For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

 

 

Better Than Takeout Orange Chicken

Better Than Takeout Orange Chicken

2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes

1 1/2 cups corn starch

1 cup panko bread crumbs

2 eggs, beaten

1/4 teaspoon salt

¼ teaspoon pepper

Oil (for frying)

orangechx

Orange Sauce

 

1 1/2 cups water

1/4 cup orange juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon orange zest, grated

1 cup packed brown sugar

1/2 teaspoon ginger root, minced

1/2 teaspoon garlic, minced

2 tablespoons green onion, chopped

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

 

Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Tomato Tartlets

Tomato Tartlets

Tomato Tartlets

All-purpose flour, for rolling

1 sheet frozen puff pastry, thawed

2 1/2 ounces grated sharp white cheddar (2/3 cup packed)

3 medium tomatoes, cut into ten 1/4-inch-thick slices

4 teaspoons extra-virgin olive oil

Ground pepper

1/3 cup small basil leaves, for serving

 

Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper. Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.

Holiday Cheesecake Presents

Holiday Cheesecake Presents

presents1 1/2 cups graham cracker crumbs

1/3 cup butter or margarine, melted

3 tablespoons sugar

3 packages cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla

3 eggs

 

Mix crumbs, butter and 3 tablespoons sugar, press onto bottom of 13″x9″ baking pan.  Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.  Pour over crust.  Bake at 350 degrees for 30 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Cut into bars.  Decorate bars with decorator gels and sprinkles to resemble presents.  Store leftover bars in refrigerator.

 

Yield:

Calories:

Fat:

Fiber:

Thick and Creamy Broccoli Cheese Soup

Thick and Creamy Broccoli Cheese Soup

2 lb. fresh broccoli

1 C. green onions (chopped and tops and bottoms separated)

2 (10 oz.) cans chicken broth

1 lb. Colby cheese

1-1 1/2 lb. American cheese or cheddar cheese

1 C. half-and-half

2 T. flour

3 T. butter

1 T. fresh ground pepper

1-2 T. cornstarch (to thicken)

1/2 C. water

1 T. oil

 

Steam Broccoli by either putting in Microwave safe dish with lid and a small amount of water, or on stove in a Covered sauce pan and small amount of water.  Cook just until soft.  Oil skillet 1/8″ in bottom. Heat, then add 3 TBS Butter.  Add 2 T. Flour, chopped Green onion bottoms and ground Pepper. Cook until Yellow in color, just enough so the flour is not raw.  Add 2 Cans of Chicken Broth. Stir quickly, using whisk if you have one.  Add Steamed Broccoli and any pan liquids.  Add Green Onion tops, and Simmer 15-20 minutes on Med heat.  This will slightly reduce liquid and impart flavors.  Reduce heat.  Add Colby and American Cheeses.  Cook on low 1 minute.  Add 1 C. Half and Half slowly, so it will not clump.  Here you must watch temperature, so keep it on low.  Cook 10 minutes.  Add Cornstarch to water and stir.  Pour in 1/2 of cornstarch Mixture and stir.  Then pour in 2nd half of Mixture and stir.  Turn heat off and stir until thick.

 

 

Yield:

Calories:

Fat:

Fiber:

French Toast Christmas Tree

French Toast Christmas Tree

tree2 slices French toast, cut diagonally and sprinkled with green decorator sugar

2 links brown ‘n serve breakfast sausage

1 slice star fruit

Confectioner’s sugar

 

Overlap triangles to make body of tree. Place sausages at bottom to make trunk and top with star. Sprinkle with confectioner’s sugar to make snow.

 

 

Yield:

Calories:

Fat:

Fiber:

Roasted Red Pepper Coconut Soup

Roasted Red Pepper Coconut Soup

pepper

6 red bell peppers, roasted or two 13-ounce cans roasted sweet red peppers

2 T. of vegetable oil

2 C. chopped onions

2 garlic cloves, peeled and left whole

1 tsp. red pepper flakes or ¼ tsp. cayenne, more to taste

1 tsp. salt

2 C. undrained canned tomatoes (16-ounce can)

1 ¾ C. reduced-fat coconut milk (14-ounce can)

2 C. water

 

If you’ve roasted fresh red peppers, set them aside in a tightly covered bowl to cool and then stem, seed, and peel them. If you’re using canned roasted red peppers, rinse them well in a colander and set aside to drain. In a covered non-reactive soup pot on medium heat, warm the oil. Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent. Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.  In batches in a blender, puree the soup until smooth. Return it to the soup pot and cook on medium heat until hot. Serve immediately.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Pumpkin Polenta with Chorizo and Black Beans

Pumpkin Polenta with Chorizo and Black Beans

pumppol1 T. extra-virgin olive oil (EVOO)

3/4 lb. chorizo

1 medium onion

One 14-oz. can black beans

2 pimiento peppers or roasted red peppers

3 C. chicken stock

2 T. unsalted butter

One 14-oz. can pumpkin puree

1 C. quick-cooking or instant polenta

1 T. fresh thyme, chopped

Salt and freshly ground pepper

1 C. shredded Manchego cheese

1/4 C. chopped flat-leaf parsley (a generous handful)

 

Heat a medium nonstick skillet over medium-high heat. Add the EVOO (1 turn of the pan) and the chorizo. Cook 1 to 2 minutes, then add the onion and cook for another 3 to 4 minutes. Add the black beans and the pimientos and heat through, another 1 to 2 minutes. In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin. Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes. (Watch out for splatters.) Remove the polenta from the heat and add the thyme, salt, pepper and cheese. Adjust the seasonings. Pile the polenta on plates and top with the chorizo and beans. Garnish with the chopped parsley and serve.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Ornaments from the Kitchen

Ornaments from the Kitchen

Gingerbread Ornaments

 

3/4 cup of cinnamon

1 tablespoon of allspice

2 tablespoons of cloves

1 tablespoon of nutmeg

1 cup of applesauce

 

Combine first 4 ingredients and blend well. Stir in applesauce and mix well. Roll out ¼ inch thick on ungreased cookie sheet. Cut with cookie cutters of different shapes. Put a tiny hole in top with toothpick. Let dry 4 days. Put string through hole and hang on Christmas tree.

 

 

Cinnamon Ornaments

 

1 cup of cinnamon

1 cup of applesauce

 

Mix equal parts of cinnamon and applesauce. A dash of cloves, nutmeg and/or ginger may be added. Roll out on a cinnamon-dusted board, rolling 1/4 to 1/8 inch thick. Cut out with small cookie cutters. Using a pencil, make a small hole for a string near the top. Let dry thoroughly. Dough may be placed in plastic bag for later use.

 

Yield:

Calories:

Fat:

Fiber:

Roasted Garlic and Smoky Greens Soup Recipe

Roasted Garlic and Smoky Greens Soup Recipe

soupegg3 large garlic heads

3 tablespoons olive oil, plus more for serving

2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only)

2 bay leaves

1 tablespoon finely chopped fresh rosemary leaves

Kosher salt

Freshly ground black pepper

1 medium russet potato, peeled and medium dice

1/2 teaspoon smoked paprika, plus more as needed

4 cups low-sodium vegetable broth

12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups)

1 cup water

4 poached eggs (optional)

 

Heat the oven to 375°F and arrange a rack in the middle. Peel any loose outer skins from the garlic heads and cut off the top quarter of each head to expose the cloves. Place the garlic heads, cut side up, on a large piece of foil, drizzle 1 tablespoon of the oil over all 3 heads, and wrap tightly to form a foil packet. Place the packet on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until cool enough to handle. Squeeze the roasted cloves from their skins and place in a small bowl; set aside. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add the leeks, bay leaves, and rosemary, season with salt and pepper, and cook, stirring frequently, until the leeks have begun to soften and the herbs are fragrant, about 4 minutes. Add the potato, roasted garlic, and paprika, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until a bit of crust begins to form on the bottom of the pan, about 10 minutes. Add the broth and, using a wooden spoon, loosen the crusty bits from the bottom of the pan. Reduce the heat to low, cover with a tightfitting lid, and let simmer until the potatoes are knife tender, about 15 minutes. Discard the bay leaves and remove the pan from the heat. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Place the blended soup in a clean saucepan. (Alternatively, you can use an immersion blender to purée the soup in the original saucepan.)

Return the soup to a simmer over low heat. Add the kale and water and stir to combine. Cover and cook, stirring occasionally, until the kale is tender but still brightly colored, about 10 to 12 minutes. Taste and add more paprika, salt, and pepper as needed. Ladle the soup into bowls, drizzle with olive oil, season with pepper, and top with a poached egg if desired.

Cranberry Christmas Punch

Cranberry Christmas Punch

1 – 3 oz. package of cherry flavored gelatin

1 cup of boiling water

1 – 6 oz. can of frozen lemonade or pineapple-orange juice concentrate

3 cups of cold water

1 – 1 quart bottle of cranberry juice cocktail, chilled

1 – 1 pint of ginger ale, chilled

 

Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate. Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice. Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired.

 

Yield:

Calories:

Fat:

Fiber:

Leek & Asparagus Quiche

Leek & Asparagus Quiche

1 pie shell, pre-made crust is fine

a bundle of asparagus, trimmed of woody stems, & steamed (I microwave them for 2 minutes)

2 leeks, washed and trimmed

3 strips of bacon, cooked & crumbled (or 1/4 C. of diced ham)

3 eggs

pinch of nutmeg

1 C. of heavy cream or half & half

3/4 C. of Gruyere cheese, shredded

salt & pepper

 

Cover your pie shell with foil and blind bake your pie shell with pie weights for 12 minutes at 375 degrees. Remove from oven and set aside. After you have steamed your asparagus, cut your asparagus spears into 2″ lengths, saving the tips for decorating the top of the quiche. Slice your leeks into rounds and saute them with the asparagus pieces (not tips) in a heavy skillet w/ some olive oil. Cook until leeks are softening, about 5 minutes on medium heat. Make your custard: Whisk eggs w/ cream and nutmeg. Add shredded cheese, crumbled bacon, salt & pepper. Transfer custard to a measuring C. for easier pouring. Place your leeks & asparagus pieces on the bottom of the pie crust. Pour your custard mixture over the vegetables, and decorate the top with the reserved asparagus tips. Place on a baking sheet and bake at 375 for 30 minutes until starting to brown and puff up. Serve with a nice green salad w/ a mustard vinaigrette. Happy spring!

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Snap Pea Christmas Trees

Snap Pea Christmas Trees

xmasSnap Peas

Cheese

Pretzel Sticks

 

Arrange peas on a plate in the shape of a tree. Add a cheese star (cut with a cookie cutter or knife) and a pretzel stick trunk and your healthy snack just got a whole lot more fun!

 

Yield:

Calories:

Fat:

Fiber:

Creamy Roasted Garlic Soup with Chard

Creamy Roasted Garlic Soup with Chard

1 head garlic, unpeeled

1 T. olive oil

1 lg yellow onion, chopped

1 container (32 oz) fat free reduced sodium chicken broth

1 1/2 C leftover smashed new potatoes (about 1/3 recipe)

2 C thinly sliced carrots

1 T. chopped fresh rosemary

1 tsp. dried basil

1 lg bunch Swiss chard, stemmed and chopped (about 8 c)

1 can (15 oz) cannellini beans, rinsed and drained

 

Preheat oven to 425°F. Slice off top third of garlic and discard. Wrap garlic in foil and roast 40 minutes. Let cool. Squeeze roasted garlic from papery skin into small bowl and discard skin. Heat oil in large saucepan over medium high heat. Add onion and cook 5 minutes or until translucent. Add broth and one third of the garlic. Bring to a boil, reduce heat, and simmer 5 minutes. Working in 2 batches, puree potatoes and onion broth mixture in blender until smooth. Return to pan. Stir in carrots, rosemary, basil, and remaining garlic and cook over medium heat 10 minutes, stirring often. Add chard, return to a simmer, and cook, stirring, 5 minutes. Add beans and cook 5 minutes longer.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Quick & Easy Tangy Pork, Chicken or Beef

Quick & Easy Tangy Pork, Chicken or Beef

2 Whole Chicken breasts/ 4 boneless pork chops/ Equivalent of lean Beef tips
1 package of taco seasoning
A touch of oil
1 cup salsa
1 cup apricot preserves
Maybe some brown sugar

Cube the meat into bite sized pieces. Cover with the packet of taco seasoning. Add oil to pan, brown meat until almost done. In a separate bowl, mix together salsa and preserves, add to meat in pan. Simmer 10-15 minutes, taste to see if you need to add some brown sugar.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

New Orleans-Style Garlic BBQ Shrimp

New Orleans-Style Garlic BBQ Shrimp

These shrimp are cooked in a skillet, not on a grill:  barbecue – in this case, refers to the sweet-hot sauce served with them.  Serve this with plenty of crusty bread for mopping up that mouthwatering sauce.

nosnrimp24 jumbo shrimp, peeled (or unpeeled as I did), tails left on

2 tsp. Creole or Cajun Seasoning

1/4 cup canola oil

4 cloves, garlic, minced

1/2 cup beer

5 Tbsp. hot sauce (tabasco if you really want these hot, otherwise use Frank’s)

5 Tbsp. Worcestershire

Juice from one lemon

6 Tbsp. unsalted cold butter, cut into small pieces

Crusty French Bread for serving

 

Put the shrimp and Creole seasoning into a bowl and toss to coat; set aside.  Heat a large skillet over medium heat until hot.  Add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.  Add the shrimp and cook, flipping once, until the start to turn pink, about 30 seconds.  Transfer the shrimp to a large plate and set aside.  Add the beer, hot sauce, Worcestershire, and lemon juice to the skillet and stir well.  Bring to a simmer and cook 5-7 minutes.  Whisk in the butter, a few pieces at a time (the sauce will start to thicken).  Return the shrimp to the skillet and toss to coat.  Return the skillet medium heat and cook until the shrimp and cooked through, 2-3 minutes.  Transfer the shrimp sauce to serving plate and serve with chunks of warm, crusty bread.  These are not as “hot” as you would imagine from the ingredients in this recipe.  They are well spiced, full of flavor and I left the shells on to make them more messy and fun to eat!  The sauce is so good you will be sucking if off the shell!

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

1 1/2 quarts chicken broth

4 boneless, skinless chicken thighs

1 C. dry adzuki beans

1 C. uncooked wild rice

2 onions, cut into large chunks

1 T. bottled minced garlic

1 tsp. dried sage

1 T. dried thyme

1 T. dried rosemary

1 large sweet potato, peeled and cubed

1 zucchini, cubed

1 yellow squash, cubed

1/3 medium head escarole, coarsely chopped

 

Place the chicken broth in a large pot. Mix in the chicken thighs, adzuki beans, wild rice, onions, and garlic. Season with sage, thyme, and rosemary. Bring to a boil, reduce heat, and cook 1 hour.  Remove chicken from the pot, shred with a fork, and set aside. Stir the sweet potato into the pot. Continue cooking about 5 minutes, until sweet potato is slightly tender. Mix in the zucchini, yellow squash, and escarole. Continue cooking 15 minutes. Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Pasta with Herbs de Provence

Pasta with Herbs de Provence

pasta3 ounces angel hair pasta

4 or 5 ounces canned, dehydrated, or pouch chicken

3 large sun-dried tomatoes

1 cup dried mushrooms

2 ounces olive oil

1 large clove garlic

2 tablespoons herbes de Provence

1 tablespoon Parmesan cheese (use one of the packets from your last pizza delivery)

 

At home:  Place herbs, tomatoes, chicken, mushrooms, and cheese in separate zip-top bags. Place olive oil in a small plastic bottle. Pack this with garlic and pasta in another zip-top bag.  In camp:  One hour to 30 minutes before eating, bring water to a boil. If you’re using dehydrated chicken, let it sit, covered, in the hot water for the full hour to rehydrate. If not, let the tomatoes and mushrooms rehydrate for 20-30 minutes in hot water. When ready to really start cooking, boil pasta in water for 4 minutes, then drain and remove from pot. Finely dice garlic, then heat in the pot with olive oil, drained tomatoes, and drained mushrooms until garlic is lightly toasted. Add chicken to the pot and stir until well-mixed. Top with herbs and Parmesan.

White Bean Soup with Chard and Parmesan

White Bean Soup with Chard and Parmesan

whitebeansoup3 T. olive oil, plus additional for drizzling

1 C. chopped onion

5 cloves garlic, minced

1 C. diced carrots

1 bunch Swiss chard, stems and ribs thinly sliced crosswise, leaves roughly chopped

2 cans low-sodium chicken broth (or stock), or vegetable broth

Two 15-oz. cans cannellini beans, drained and rinsed

1 bay leaf

3/4 tsp. fresh thyme leaves, minced

Leftover Parmesan rind, optional, plus freshly grated Parmesan cheese for serving

2 tsp. tomato paste

Kosher salt and freshly ground black pepper

 

In a medium soup pot, heat olive oil over medium heat.  Sauté the onions, garlic, carrots, sliced chard stems, and a hit of salt and pepper until the vegetables have softened, about 10 minutes, stirring occasionally.  Add the broth, the equivalent of 1 can (14 oz.) of cold water, beans, bay leaf, thyme, and Parmesan rind and bring to a boil. Lower the heat, stir in the tomato paste, partially cover and allow to simmer for about 10 minutes.  Stir in the chard leaves, cover, and simmer an additional 10 minutes or until the chard is completely wilted.  Retrieve the bay leaf and discard. To serve, drizzle each serving with olive oil and sprinkle generously with grated Parmesan cheese.   There’s no need to toss out the Parmesan rind immediately.  Keep it with the soup, even for a few days in the fridge, discarding it once you’ve ladled out the last bowlful.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Blueberry-Hazelnut Rice Flour Pancakes

Blueberry-Hazelnut Rice Flour Pancakes

blueberrypancakes_445x2601 1/4 cup rice flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups water

1/4 cup chopped hazelnuts

1/4 cup fresh or dried blueberries

2 tablespoons canola oil

 

Combine flour, sugar, baking powder, salt, and hazelnuts in a large zip-top bag (plus blueberries, if you’re using dried).  Combine dry ingredients with water and oil (plus blueberries, if you’re using fresh) in a medium-size bowl. Heat a lightly greased skillet over medium flame. Spoon three tablespoons of batter onto skillet; cook two to three minutes per side until browned.

 

Yield:  3 servings

Calories: 372

Fat: 16 g

Fiber:

Oven Tacos

Oven Tacos

oventaco2 lb. ground beef (or turkey/chicken)

1 small onion diced

1 small can diced green chilies

1 recipe for Homemade taco seasoning (below)

1 (8 ounce) can low sodium tomato sauce

1 (16 ounce) can fat free refried beans

2 cups shredded reduced fat Colby-jack cheese

18-20 hard taco shells {if gluten free, be sure they are}

 

Optional Condiments-

Lettuce (shredded)

Tomato (diced)

Salsa

Guacamole

Sour Cream

Olives, sliced

 

Preheat the oven to 400 degrees.  In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.   Remove from the oven and top with any optional condiments for serving.

 

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

 

In a small bowl, mix all together. Store in an airtight container.

I used all of this on 2 lbs of ground meat with a little water mixed in.

Baby Clam and Spinach Soup with Pepper Bacon

Baby Clam and Spinach Soup with Pepper Bacon

4 slices Pepper Bacon

1 Onion, chopped

2 cloves Garlic, minced

1 bunch fresh Spinach, stems removed and chopped

4 lb. small Clams, cleaned (2 to 3 C. when shelled)

4 C. Very Dry White Wine

2 tsp. butter

2 tsp. Flour

1 C. Cream

Salt & Pepper

Lemon Juice

 

Sauté bacon over medium low heat until crisp. Remove from pan and drain on paper towels. Add onion to fat remaining in pan and sauté slowly until tender, about 15 minutes. Stir in garlic. Add spinach to pan and cook slowly until it has wilted, about 3 minutes; set aside. Place clams in large saucepan, add wine, cover, and bring to a boil. Reduce heat and simmer for 5 to 6 minutes, just until clams open shells. Remove opened clams immediately while the rest cook. Remove meat from shells, chop any large ones and reserve – you should have 2 to 3 C. in all. Strain cooking liquid through a cheesecloth into a saucepan. Reduce liquid by about half, tasting to make sure there is no raw alcohol flavor left. If you can still taste that, keep simmering. You should end up with about 4 C. of liquid. If necessary, add bottled clam nectar or chicken stock to make up. In large saucepan, melt butter and add flour. Cook and whisk constantly for 2 to 3 minutes without browning. Slowly pour in hot stock into the pan and bring to a boil. Add onion, garlic, spinach, bacon and the clams. Add cream and heat through. Season to taste with salt, pepper and drops of lemon juice. Serve immediately.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Mango Salad with Lobster and Lime Vinaigrette

Mango Salad with Lobster and Lime Vinaigrette

For the lime vinaigrette:

1/4 C. chopped cilantro

2 scallions, minced

Juice and zest of 1 lime

1/2 tsp. Dijon mustard

1/8 tsp. sugar

1/8 tsp. salt

Freshly ground pepper to taste

About 1/3 C. canola oil

 

For the salad:

1 (12-oz.) frozen lobster tail or 12 oz. cooked shrimp (see note)

1 ripe mango

8 oz. mixed baby greens

1/2 yellow or red bell pepper, cored, seeded and diced

 

Combine cilantro, onions, lime juice and zest, mustard, sugar, salt and pepper to taste in small bowl; whisk until smooth. Whisk in oil until smooth. Taste for seasoning; whisk in more oil, if too tart. Prepare lobster or shrimp according to package directions; cool. Remove from shells; cut into pieces. Holding the mango upright, carefully cut the two rounded sides away from the large seed. Score the fruit into cubes without cutting through the peel; push the peel side to turn the cubes inside out. Cut the mango cubes away from the peel. Divide greens among 4 dinner plates; top each with mango cubes, yellow pepper and lobster pieces. Drizzle each with lime vinaigrette.

 

Yield:

Calories:

Fat:

Fiber:

 

Lime and Coconut Chicken

Lime and Coconut Chicken

coconut2 lb. boneless, skinless chicken breasts

3 T. oil

Zest of 1 lime

1 tsp. ground cumin

1 1/2 tsp. ground coriander

2 T. soy sauce

1 1/2 tsp. kosher salt

2 T. sugar

2 tsp. curry powder

1/2 cup coconut milk

Pinch cayenne

1 small fresh hot chili, such as Thai or Serrano, minced (optional)

1/4 cup chopped fresh cilantro

Fresh limes, cut into wedges

 

Trim fat from chicken breasts.  Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness. Mix all remaining ingredients except fresh cilantro and limes. Add chicken and marinade to a large bowl or Ziploc bag and chill in the refrigerator for up to two hours. Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.  Once you are ready to cook the chicken, remove each breast from the marinade. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn. In a heavy skillet or grill pan, heat a splash of oil over high heat. Cook the chicken in batches to prevent overcrowding the pan. Place the breasts in the hot pan and cook without turning for a couple minutes Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

 

Christmas Strata

Christmas Strata

1 lb. sausage meat, any kind

1 onion, chopped

1/2 red and green bell pepper, chopped

1 loaf egg or other hearty bread, sliced (day old is fine)

4 C. shredded cheese, any kind (a mixture is fine)

6 eggs, beaten

3 C. milk

1 T. Dijon mustard

1 tsp. salt

1/2 tsp. ground cayenne pepper

2 medium tomatoes, sliced

1/3 C. grated Parmesan cheese

 

Grease a 9×13-inch (23x 33-cm) baking dish. Remove the sausage meat from the casing into a skillet. Add onions and peppers and cook over medium heat, stirring, until the sausage is lightly browned and the onions are softened. Set aside. Place a layer of bread slices into the prepared baking dish, cutting them so that they cover the bottom completely. Sprinkle with half of the cooked sausage mixture, then one-third of the shredded cheese. Now add a second layer of bread slices, the remaining sausage mixture, and another one-third of the shredded cheese. Finally, add a third layer of bread and all the remaining shredded cheese. In a bowl, beat together eggs, milk, mustard, salt and cayenne. Pour over the layers in the baking dish and cover with plastic wrap. Refrigerate for at least 6 hours or overnight. When you’re ready to cook, remove the plastic, arrange the tomato slices on top and sprinkle with Parmesan cheese. Bake at 350 degrees F (180 degrees C) for 50 to 60 minutes, until puffed in the middle and a knife poked into it comes out clean

 

Yield:

Calories:

Fat:

Fiber:

 

 

Chervil Soup With Poached Eggs and Asparagus

Chervil Soup With Poached Eggs and Asparagus

About 1 lb. fresh asparagus

2 leeks

4 C. chicken stock (or vegetable stock — use homemade if you can)

C. heavy cream

4 medium russet or Idaho potatoes

1 large bunch of chervil

1 handful of fresh spinach

Salt and pepper

A pinch of sugar

4 eggs, poached or boiled

1 bunch of chives, very finely chopped

 

Peel the asparagus spears, then snap off the woody bottom part. Put both the peel and the bottom bits of the asparagus, as well as the green part of the leeks, in a saucepan with the stock. Simmer for an hour, then strain. Cut off the tips of the asparagus and reserve. Simmer the stock with the cream, potatoes, white part of the leeks, and asparagus spears until the vegetables are very tender. Wash the chervil and spinach. Blend the boiled vegetables and raw chervil and spinach with a little of the stock in a food processor until smooth. Pour this mixture into the remaining stock through a fine sieve. Add the asparagus tips. Take the pan off the stove – the soup must not be heated now, as the fresh green color will turn into gray-brown if overheated. Season with salt, pepper and a little sugar. Serve each bowl with a poached or a halved boiled egg and a scattering of chives.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

Cranberry & Pistachio-Topped Jicama

Cranberry & Pistachio-Topped Jicama

1 Jicama

5oz. Blue Cheese Spread

1/3 C. Dried Sweetened Cranberries

1/3 C. Salted Pistachio nuts, chopped

 

Slice jicama into 1/4” slices.  Cut into holiday shapes with cookie cutters if desired.  Combine remaining ingredients and spoon onto jicama slices.  Refrigerate until serving.

Bread Soup with Cilantro, Garlic and Poached Egg

Bread Soup with Cilantro, Garlic and Poached Egg

This Portuguese soup from the province of Alentejo is known as a sopa seca, or “dry soup,” because its primary ingredient is bread. Each serving is topped with a poached egg that the diner must break with a spoon and swirl into the soup.

 

1 T. minced garlic

1 tsp. salt

1 C. chopped fresh cilantro

Pinch of red pepper flakes, optional

1/2 C. olive oil

3 thick slices coarse-textured peasant bread, crusts removed, cut into 1 1/2-inch cubes (about 6 C.)

4 eggs

3-4 C. chicken stock, optional

 

In a mortar, combine the garlic, salt, 1/2 C. of the cilantro and the red pepper flakes, if using. Mash with a pestle to form a paste. Add 1/4 C. of the olive oil, 1 T. at a time, and mix until well blended. Evenly divide the garlic paste among 4 warmed soup bowls and keep warm.  Preheat an oven to 350 degrees F. Brush the bread cubes with the remaining 1/4 C. olive oil and toast in the oven, turning a few times, until golden brown, 8-10 minutes.  Distribute the bread cubes evenly among the soup bowls and toss them with the garlic mixture.  In a deep frying pan, bring a generous amount of water to a rolling boil. Reduce the heat to medium-low so that the water barely simmers. Crack each egg and gently release it just above the surface of the water. Simmer undisturbed until the whites are set but soft and the yolks are still runny, about 3 minutes. Using a slotted spoon, carefully remove the eggs and set aside on a plate.  You may use the egg-poaching water (you will need 3-4 C.) for finishing the soup or you may use stock. Bring the water or stock to a boil and pour it over the bread cubes in each soup bowl, using only as much as needed to cover the bread. Carefully slip a poached egg into the center of each bowl. Sprinkle with the remaining 1/2 C. cilantro. Serve hot.

 

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

Homemade Mushroom Soup

Homemade Mushroom Soup

mushroomsoup300g or 2 cups fresh mushrooms – cleaned and chopped finely
1 T. olive oil
3-4 cloves garlic – chopped
1 T. butter
1/2 T. chopped fresh thyme or 1/4-1/2 teaspoon of Moroccan thyme
1 – 2 of  Turkish bay leaves
2 tsp. Worcestershire sauce
1 cup chicken or vegetable stock
1 T. flour dissolved in 1 T. water
Salt to taste
1/2 cup heavy cream
1/2 cup milk (skim milk is fine)
Dash Nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.  Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.  Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.  Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.  Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

 

Chicken and Dumplings

Chicken and Dumplings

1 tsp. butter

1/4 C. chopped onion

1 garlic clove, finely chopped, optional

2 C. cubed cooked chicken

1 (16-oz) bag frozen mixed vegetables, thawed

1 quart chicken broth

1 T. chopped parsley

Sea salt and ground pepper

1 C. Original Bisquick

1/3 C. milk

 chixdump

In large saucepan over medium high heat, melt butter; add onions and garlic and sauté until onions are soft. Add chicken, vegetables, broth, parsley, salt and pepper and bring to a boil, stirring occasionally. Cook uncovered for 5 minutes.  Combine Bisquick and milk in small bowl and mix with a fork. Drop dough by teaspoonfuls onto the boiling soup. If dumplings sink into soup, carefully bring them to the top of the soup using slotted spoon. Reduce to a simmer, and cook uncovered for 10 minutes, cover and cook for 10 to 15 minutes longer.

 

Yield:

Calories:

Fat:

Fiber:

 

Spanish Onion Split Pea Soup

Spanish Onion Split Pea Soup

8 cup chicken stock

1 1/2 lb smoked ham hocks

1 1/4 lb Spanish onions finely diced

1 1/2 lb Yukon Gold potatoes or russet potatoes, cut into medium dice

2 plump carrots scrubbed and cut into medium dice

1 lb split peas rinsed

1/2 tsp black peppercorns bruised

1/2 tsp white peppercorns bruised

1 tsp kosher salt

2 bay leaves

1 rounded tsp Herbes de Provence

3 cup water

1/4 cup dry Marsala wine

Freshly ground white pepper

 

In a heavy stockpot, combine stock, ham hocks, onions, potatoes, carrots, split peas, black and white peppercorns, salt, bay leaves and herbes de Provence. Bring to a boil. Reduce heat to low, partially cover the pot and simmer for 1 hour, stirring from time to time. Add 2 cups water and continue simmering, partially covered, for 1 hour more.  Using a skimmer or slotted spoon, remove ham hocks from pot. Slice meat from bone and cut into small bites; set aside.  With the skimmer or slotted spoon, remove solids from pot, discard bay leaves and puree through a food mill placed over a large bowl or in a food processor. When all solids are pureed, return them to the pot and blend. Stir in remaining 1 cup water and Marsala. Season with additional salt and white pepper to taste. Stir in ham meat, partially cover, and simmer for 30 minutes. If soup is too thick, thin with a bit more water or stock. Ladle into heated bowls and serve

 

Yield:

Calories:

Fat:

Fiber:

Leek, Mushroom and Goat Cheese Tart

Leek, Mushroom and Goat Cheese Tart

1 small bulb fennel

2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully

16 medium cremini or white mushrooms (about 1 pound)

1 tablespoon plus 1 teaspoon olive oil

Salt and pepper

1 4-ounce package puff pastry (like Dufour), defrosted according to package directions

3 eggs

8 ounces goat cheese

 delicious

Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds and quarter bulb from top to bottom. Using a mandoline or very sharp knife, cut fennel and leeks into paper-thin slices. Clean and slice mushrooms. Heat 1 tablespoon oil in a skillet over medium heat; add fennel and leeks and sauté until just tender but not brown, about 6 minutes. Transfer to a bowl and set aside. Heat remaining teaspoon oil in skillet over medium-high heat; add mushrooms and sauté until they release all their liquid and most of it boils away, about 5 minutes. Combine fennel mixture with mushrooms and sauté together briefly; season with salt and pepper. Remove from heat. Unfold puff pastry onto lightly floured surface or Silpat; cut in half lengthwise to form two long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet (or cut into two circles, if desired). Trim edges by 1/4 inch strips all around; set strips aside. Break one egg into a small bowl; beat slightly. Brush edges of pastry with some egg. Use trimmed strips to make a raised border on each. (Or, fold pastry edges over to form a rim.) Brush entire surface with remaining beaten egg. Prick interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside. Meanwhile, combine remaining eggs with 6 ounces of goat cheese and blend until smooth. Spread onto pastry. Return to oven and bake just until set, about 4 minutes. Remove from oven and spread with mushroom-leek mixture. Crumble remaining cheese on top. Just before serving, broil tarts for a few minutes, until cheese softens and starts to brown. Garnish with fennel fronds.

Eggplant Parmesan Soup

Eggplant Parmesan Soup

Eggplant Parmesan Soup

 

3 Tablespoons olive oil

1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)

1/2 cup chopped onion

1 pouch Bertolli Premium Summer Crushed Tomato and Basil Pasta sauce (or other tomato based pasta sauce)

1 can chicken broth

1/2 cup shredded mozzarella cheese

2 Tablespoons Italian seasoned dry bread crumbs

2 Tablespoons grated Parmesan cheese.

 

 

In 12-inch skillet, heat olive oil over medium heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until eggplant is golden and tender. Stir in sauce and broth. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, 5 minutes or until thickened. Puree in a blender and spoon soup into oven-proof soup bowls or crocks. Place on a cookie sheet. Top soup bowls with mozzarella cheese, breadcrumbs and Parmesan cheese. Broil for 2 minutes or until cheese is melted and golden.

For a completely liquid diet, serve after pureeing without adding toppings.  For a no chew soft foods diet, you can complete recipe as written