Northwest NEWS

October 2, 2000

Home & Garden

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.