Rosemary Dumplings and Vegetable Beet Soup

INGREDIENTS:

• 4 Teaspoons Olive Oil, Divided
• 8 Ounces Hot Italian Sausage Links
• 1 Bunch of Beets, Peeled and Diced
• 1 Bunch of Carrots, Peeled and Diced
• 2 Parsnips, Peeled, Cored and Diced
  
• 1 Large Onion, Diced
• 4 Cloves Garlic, Minced
• 1 Tablespoon Rosemary, Chopped and Divided
  
• 4 cups reduced-sodium chicken broth
• 3 Cups Kale, Chopped
  
• 1-1/4 Cups Whole-Wheat Flour
• 1/2 Cup Cake Flour
• 1 Tablespoon Baking Powder
• 1/4 Teaspoon Salt
• 1 Large Egg, Lightly Beaten
• 1/2 Cup Milk

DIRECTIONS:

• Heat 2 teaspoons oil in a skillet over medium heat, add sausages and cook until browned on all sides, about 6 minutes.
• Transfer to a clean cutting board, let cool and cut into 1-inch pieces.
• Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat, cook onion, stirring until barely tender, about 4 minutes.
• Add diced beets, diced carrots and diced parsnips and cook for 5 minutes.
• Meanwhile, whisk whole-wheat flour, cake flour, rosemary, baking powder and salt in a medium bowl.
• Add egg and milk and stir until a stiff batter forms.
• Add garlic and rosemary, cooking until fragrant, about 30 seconds, then add broth and bring to a simmer, stirring often.
  
• Once the soup reaches a simmer, stir in greens and the sausage and return to a simmer.
• Drop the mixed batter, about 1 tablespoon at a time, over the stew, making about 18 dumplings.
• Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.

Using beets makes this dish a cool dark crimson color, but you can easily substitute the beets, carrots and parsnips for any two pounds of root vegetables. The fresh rosemary in the dumplings really make this dish! This recipe weighs in just over 400 calories for 1-1/2 cups soup and 3 dumplings per serving.
Enjoy!

This recipe is from Eating Well magazine.

Chicken Tortilla Soup

INGREDIENTS:

• 1 Tablespoon Canola Oil
• 2 Anaheim Peppers, Diced
• 1 Poblano Pepper, Diced
• 1 Medium Onion, Diced
• 1 Teaspoon Ground Cumin
• 1 Pound Boneless, Skinless Chicken Breast, Cut Into 1-Inch Pieces
  
• 4 Cups Chicken Broth
• 1 14-Ounce Can Diced Tomatoes With Green Chiles
• 2 Tablespoons Lime Juice
• 1/2 Cup Shredded Cheddar Cheese
• 1/4 Cup Chopped Fresh Cilantro
• 1/2 Cup Corn Tortilla Chips, Slightly Crushed
• Hot Sauce to Taste

DIRECTIONS:

• Heat oil in a large saucepan over medium heat, add peppers and onion and cook, stirring, until the onion begins to soften, around 5 minutes.
• Add cumin and cook, stirring, for 1 minute.
• Add chicken, broth, tomatoes and their juice, bring to a boil, then reduce heat and simmer until the chicken is cooked through, around 15 minutes.
• Remove from the heat and stir in lime juice.
• Serve each portion topped with some of the tortilla chips, cheese, cilantro and hot sauce.

This recipe for tortilla soup is not only incredibly tasty, extremely easy and quick, but most importantly is an ideal vessel for hot sauce! If you really feel the need to get fancy, you could always bake your own corn tortillas... This Mexican potage weighs in under 290 calories per 1-1/3 cups.
¡Buen Provecho!

This recipe was adapted from one in Eating Well magazine.

Borscht

INGREDIENTS:

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Chopped
• 2 Cups Beef Broth
• 1 Medium Russet Potato, Peeled and Diced
• 1/2 Teaspoon Salt
  
• 1/4 Teaspoon Freshly Ground Pepper
• 1 Bunch of Beets, Root Ends and Greens Trimmed, Peeled
• 2 Teaspoons Red-Wine Vinegar
• 1/4 Cup Sour Cream
• 1 Tablespoon Horseradish
• 1 Tablespoon Fresh Parsley, Chopped

DIRECTIONS:

• Place cubed beets in a vegetable steamer basket over 1 inch of boiling water in a large pot, cover and steam over high heat until tender, 10 to 15 minutes.
• Meanwhile, heat oil in a large saucepan over medium heat, add onion and cook, stirring, until beginning to brown, about 4 minutes.
• Add broth, potato, salt and pepper, bring to a boil, then reduce heat to a simmer, cover and cook until the potato is tender, about 8 minutes.
• Add steamed beets and vinegar, return to a boil, then cover and continue cooking until the broth is deep red and the potato is very soft, 2 to 3 minutes more.
• Combine sour cream and horseradish in a small bowl.
• Serve the soup with a dollop of the horseradish sour cream and a sprinkle of parsley.

This simple Ukrainian soup gets a little extra kick with the addition of horseradish. This can easily be made vegetarian by substituting vegetable broth for the beef broth. One servings is one cup of soup and is under 175 calories!

The Beans ♥ The Beets

насолоджуватися!

This recipe is from Eating Well magazine.

Turkey & Squash Soup

INGREDIENTS:

• 2 Teaspoons Canola Oil
• 2 Leeks, Rinsed and Chopped
• 1 Red Bell Pepper, Chopped
• 3 Cloves Garlic, Minced
• 4 Cups Chicken Broth
• 1 Small to Medium Butternut Squash, about 1-1/2 Pounds, Peeled, Seeded and Cut into 1-Inch Cubes
• 2 Teaspoons Dried Thyme
  
• 1-1/2 Teaspoons Ground Cumin
• 1 Pound Turkey Cutlets, Cut into 1/2-By-2-Inch Strips
• 2 cups Frozen Corn
• 2 Tablespoons Lime Juice
• 1/2 Teaspoon Crushed Red Pepper
• 1/4 Teaspoon Salt
  
• Fresh Ground Pepper to Taste
• Cilantro to Garnish
  

DIRECTIONS:

• Heat oil in a Dutch oven over medium-high heat, add leeks and bell pepper,and cook, stirring often, until the vegetables begin to soften, about 3 to 4 minutes.
• Add garlic and cook, stirring, for 1 minute more.
• Stir in broth, squash, thyme and cumin, cover and bring to a boil.
• Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes.
• Add turkey and corn, return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
• Add lime juice, crushed red pepper, season with salt and pepper, and garnish with cilantro.
  
• Serve with sweet corn bread.

This is a very quick soup to prepare and is perfect for a week-night meal. This soup gains flavor as it sits, which is great because you'll have plenty of left-overs. One serving of this bad boy is 1-1/2 cups and under 240 calories!
Enjoy!

This recipe is from Eating Well magazine.

Turkey Wild Rice Soup

INGREDIENTS:

• 1 Tablespoon Olive Oil
• 2 Cups Sliced Mushrooms
• 3/4 Cup Celery, Chopped
• 3/4 Cup Carrots, Chopped
• 1/4 Cup Shallots, Chopped
• 1/4 Cup Flour
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Fresh Ground Pepper
• 4 Cups Chicken Broth
• 1 Cup Instant Wild Rice
• 3 Cups Shredded, Cooked Turkey
• 1/2 Cup Sour Cream
• 2 Tablespoons Fresh Parsley, Chopped

DIRECTIONS:

• Heat olive oil over medium heat in a large sauce pan.
• Add mushrooms, celery, carrots and shallots and cook until soft, stirring for about 5 minutes.
• Add flour, salt and pepper and cook, stirring for another 2 minutes.
• Add broth and bring to a boil.
• Add rice, reduce heat to a simmer and cook, covered until the rice is tender, about 6 minutes.
• Stir in turkey, sour cream and parsley and cook until heated through, about 2 minutes.

The use of pre-cooked or left-over turkey and instant wild rice enables this hearty soup to prepared in under 30 minutes. No one will know you haven't been slaving over this Minnesota classic for hours...
Enjoy!

This recipe is from Eating Well magazine.

Moroccan Chorba

INGREDIENTS:

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Finely Diced
• 2 Teaspoons Ground Turmeric
• 1 Pound Beef Stew Meat
• 6 Cups Beef Broth
• 1 14-Ounce Can Diced Tomatoes
• 2 Small Turnips, Peeled & Diced
• 2 Carrots, Diced
• 2 Celery Stalks, Thinly Sliced (Leaves Included)
• Pinch of Saffron
• 12 Sprigs Flat-Leaf Parsley, Plus More for Garnish
• 8 Sprigs Cilantro, Plus More for Garnish
• 1 Large Zucchini, Peeled & 1/4-Inch Diced
• 2 Ounces Angel Hair Pasta Broken Into Small Pieces
• 1 Teaspoons Salt
• 1/2 Teaspoon Ground Pepper

DIRECTIONS:

• Heat oil in a dutch oven over medium-high heat, add onion & turmeric, and stir to coat.
• Add beef and cook, stirring occasionally until onion is tender, about 5 minutes.
• Add broth, tomatoes (with juice), turnips, carrots, celery and saffron.
• Tie parsley and cilantro together with kitchen string and add to the pot.
• Bring the chorba to a boil, then cover and reduce to a simmer.
• Cook until beef is tender, about 45 minutes.
• Stir in zucchini and cook, covered until soft, about 10 minutes.
• Add pasta and cook, uncovered until soft, about 8 minutes.
• Discard parsley and cilantro, and add salt and pepper.
• Serve garnished with fresh parsley and cilantro leaves.

This Moroccan soup is light, yet hearty with pieces of beef and a variety of vegetables. The broth is full flavored and a shaded a beautiful gold from the turmeric.
Enjoy!

This recipe was created by Kitty Morse.

Curried Apple Squash Soup

INGREDIENTS:

• 4 Tablespoons Butter
• 1 Large Onion, Chopped
• 2 Stalks Celery, Diced
  
• 1 Clove Garlic, Minced
• Coarse Sea Salt, To Taste
• 1 Tablespoon Curry Powder
• 2 Cup Butternut Squash, Chopped
• 2 Large Honey Gold Apples, Peeled, Cored & Chopped
• 3 Cups Apple Cider
• 1 Cup Water
• 1 Cup Heavy Cream
• Fresh Ground Black Pepper, To Taste
• Sriracha Sauce, To Taste

DIRECTIONS:

• Melt butter in large soup pot over medium, and add onion, celery, and garlic.
  
• Sprinkle with plenty of sea salt, and cook, stirring for 3 minutes.
• Add the curry powder, mix well, and cook, stirring often until onion and celery are soft, around 10 minutes.
• Add squash, apples, cider, and water, reduce heat to medium-low, and cook, covered until squash and apples are soft, about 45 minutes.
• Cool slightly, then puree in a blender until smooth.
• Stir in cream and season with fresh pepper.
• Reheat if needed, ladle into bowls and garnish with sriracha sauce to taste.

The sweetness of the apples and cider counteract the heat from the curry and sriracha in this full flavored soup. One our most favorite fall dishes.
Enjoy!

This recipe was adapted from one by Regina Schrambling.

Tomatillo Gazpacho

INGREDIENTS:

• 2 Tablespoons Olive Oil, Divided
• 3 Garlic Cloves, Chopped
• 1 English Cucumber, Halved Lengthwise and Seeded
• 1 Avocado, Halved and Pitted
• 1 Pound Tomatillos, Husks Removed, Chopped
• 1 Green Bell Pepper, Chopped
• 2 Jalapeño Peppers, Seeded and Chopped
• 1 15-Ounce Can Chicken Broth
• 1 Teaspoon Sugar
• 1/4 Teaspoon Salt
• 12 Ounces Cooked and Peeled Shrimp, Chopped
• 1/4 Cup Green Olives, Chopped
• 2 Scallions, Sliced

DIRECTIONS:

• Heat 1 tablespoon oil in a skillet over medium heat.
  
• Add garlic and cook, stirring, until just beginning to brown, about 1 to 2 minutes and remove from heat.
  
• Coarsely chop half the cucumber and half the avocado and place in a food processor.
• Add tomatillos, bell pepper, jalapeño, and garlic, and process until smooth.
• Transfer to a large bowl, and stir in broth, sugar and salt.
• Dice the remaining cucumber and avocado and place in a medium bowl.
  
• Add shrimp, olives and scallions.
• Drizzle with the remaining 1 tablespoon oil, and toss to combine.
  
• Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Its currently sleeting outside, so what better than this summer time recipe to warm the heart? This was our first experience with tomatillos and they were awesome! I was expecting something much sweeter, but the tart flavor of the tomatillos played perfectly with the salty olives and sweet, chewy shrimp.
Enjoy!

This recipe is originaly from Eating Well Magazine

Roasted Tomato Basil Gazpacho with Avocado

INGREDIENTS:

• 3 Pounds Ripe Campari Tomatoes
  
• Cored and Halved Lengthwise
• 1/4 Cup Olive Oil
• 3 Cups Chicken (or Vegetable) Broth
• 1 Cup Chopped Vidalia Onion
• 2 Tablespoons Garlic
• Minced
• 1 Tablespoon Fresh Lime Juice
• 1/2 Jalapeño
• Seeded and Chopped
• 1 Teaspoon Sea Salt
• 1 Teaspoon Cumin
• 1 Avocado
• Halved, Peeled, Pitted and Cut Into 1/4" Slices
• 2 Tablespoons Cilantro
• Chopped

DIRECTIONS:

• Preheat oven to 400 degrees.
• Toss tomatoes, oil and basil and arrange cut-side down in a large roasting pan.
• Roast until tomato skins or shriveled and starting to brown, about 45 minutes.
• Remove from oven and pour 1 cup of broth over tomatoes and let cool to room temperature.
• Once cooled, transfer tomatoes, broth and any burnt bits on side of pan to a blender.
• Add onion, garlic, lime juice, jalapeño, cumin and salt to blender and purée until smooth.
• Transfer purée to a bowl and add remaining 2 cups of broth.
• Cover and refrigerate for 2-3 hours.
• Serve in soup bowls, garnished with avocado slices and cilantro.

Great refreshing, summer-time soup. Roasting the tomatoes increases the their natural, sweet, fruity flavor while combining with the olive oil and basil giving the dish its smooth, silky texture.
Enjoy!

This dish was adapted from one found at www.eatingwell.com