October 2, 2000
Italian Bistro Turkey Sausage Soup
1 lb. turkey sweet Italian sausage, cut into 1/2-inch slices
8 oz. fresh mushrooms, sliced
2 14-1/2 oz. cans chicken broth
1 9 oz. package refrigerated cheese-filled tortellini
1 14 oz. can artichoke hearts, drained and quartered
1 7 oz. jar roasted red bell peppers, drained and chopped
1 c. whipping cream
2 Tbsp. thinly sliced fresh basil leaves
2 Tbsp. chopped pitted kalamata olives
2 Tbsp. grated Parmesan cheese
Heat nonstick Dutch oven or large saucepan over medium high heat. Add sausage, cook and stir until sausage is browned, about 3 to 5 minutes. Stir in mushrooms and sauté until mushrooms are just tender.
Add broth and tortellini. Bring mixture to a boil. Cover and reduce heat; simmer 6 to 8 minutes or until tortellini is tender.
Stir in remaining ingredient except cheese. Cook and stir 2 to 3 minutes or until heated through.
Do not boil. Serve immediately. Top each serving with cheese.
Makes 4 to 6 servings.
Seafood Corn Chowder
1 Tbsp. margarine
1 c. chopped onion
1/3 c. chopped celery
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
1 Tbsp. all-purpose flour
1 can low sodium chicken broth
2 c. skim milk
1 can evaporated skim milk
8-12 oz. surimi seafood, crab flavored, chunk style €
2 c. fresh or frozen whole kernel corn
1/2 tsp. black pepper
1/2 tsp. paprika
Melt margarine in large saucepan over medium heat. Add onion, celery, and green and red pepper. Cook uncovered on moderate heat for 4 to 5 minutes or until vegetables are soft. Add flour to vegetable mixture, cook and stir constantly for 2 minutes. Gradually add chicken broth and bring to a boil. Add milk or evaporated milk, seafood, corn, black pepper and paprika. Heat stirring occasionally, 5 minutes or until chowder is hot and seafood is cooked. Larger shellfish may require a few extra minutes of cooking. Makes 6 servings.
€ Note: Surimi seafood can be substituted with clams, crawfish, lobster, oysters, scallops, shrimp, chunks of skinless firm fleshed fish, or any combination.
Vegetarian Three Bean Chili
1 Tbsp. vegetable oil
1 large onion, chopped
2 medium green pepper
1 tsp. finely chopped fresh garlic
1 c. dried lentils
3 c. water
1 (28 oz) can diced tomatoes, undrained
1 (8 oz.) can tomato sauce
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. oregano
1/2 tsp. salt
1 15-1/2 oz.) can Great Northern beans, drained
1 (15oz.) can kidney beans, drained
Cheddar cheese, optional
Jalapeno slices, optional
In a 4 quart saucepan, heat the oil. Add the onion, green pepper, and garlic, and cook over medium-high heat, stirring occasionally, until vegetables are tender. Stir in the lentils and water, and continue cooking until the mixture comes to a full boil. Reduce the heat to low and cook until the lentils are tender, or about 25-30 minutes. Stir in remaining ingredients, except the beans, cheese and jalapeno slices, if using. Continue cooking until the chili is slightly thickened and the flavors are blended, approximately 15-20 minutes. Stir in the beans and continue cooking until it is evenly heated. Serve if desired, with shredded cheese and jalapenos. Makes 8 servings.
Rutabaga and Apple Soup
1 Tbsp. olive oil
1 small onion, chopped
3 small rutabagas, scrubbed, peeled to remove wax and cubed
3 medium Granny Smith apples, scrubbed, peeled and cubed
1 Tbsp. grated fresh or 1 tsp. ground ginger
Salt and white pepper to taste
6 c. reduced sodium chicken broth
3/4 c. plus 1/4 c. plain nonfat yogurt
In a large saucepan, heat oil over medium heat. Add onion and cook, stirring occasionally, until beginning to brown, 5 minutes. Add rutabagas and apples, stir and cook 2 minutes. Add ginger, salt and pepper. Pour in broth and bring to a boil. Reduce heat to medium-low and cook, covered, until rutabagas are tender, about 30 minutes. Remove pan from heat. In a blender or food processor, puree until smooth, in batches if necessary. Return to pan, off heat. Whisk in 3/4 c. yogurt. Ladle soup into bowls. Top with spoonful of additional yogurt.
Makes 6 servings.
Vegetable Potato Chili
1 lb. russet potatoes, pared and cubed
1/2 c. pared and sliced carrots
2 tsp. vegetable oil
1/2 c. each celery and chopped onion
1 can (12 oz.) drained corn
1 can (16oz.) diced tomatoes, including liquid
1 can (16 oz.) pinto beans, rinsed and drained
1/2 c. diced fresh anaheim or canned diced green chili peppers
2 c. water
1-1/2 tsp. dried oregano, crushed
1/2 tsp. salt
1/8 tsp. ground pepper
1 c. shredded lowfat Cheddar cheese
Sauté potatoes and carrots on oil 5 minutes. Add celery and onion; Sauté until onion softens. Add remaining ingredients except cheese. Bring mixture to boil, reduce heat and simmer about 1 hour or until mixture thickens slightly. Serve with cheese.
Makes 4 to 6 servings.