Thanksgiving Menu–Velvety Vegetable Soup

Liquid Gold

“Liquid Gold is what I call this hearty, healthy soup. I tripled the recipe in order to have enough for fifteen people plus leftovers. (You gotta have leftovers!) Since it’s packed with veggies, I forgo serving salad at Thanksgiving dinner. We have the soup course and then it’s straight to the main event.

Happy cooking, hon!

VELVETY VEGETABLE SOUP

Ingredients:

2 onions, sliced

2 stalks celery, cut up

2 Tablespoons margarine

4 cups chicken or vegetable stock

2 medium potatoes, sliced

2 carrots, sliced

1 zucchini, sliced

salt and pepper to taste

4 sprigs parsley or dried parsley

sugar to taste (optional)

Directions:

Saute the onions and celery in melted margarine.  In a soup pot combine sauteed vegetables with remaining ingredients except sugar, if using.  Cook gently on low heat until vegetables are soft.  Either pour soup into a blender * (in two or three batches) and blend until smooth–OR–use a hand blender to blend veggies right in soup pot.  (I prefer using the hand blender because it’s not as messy.) Taste to correct seasonings.  This is when I sprinkle a little sugar in and mix.

Yield: 4 to 6 servings

*Blender tips:  Let soup cool a little first before pouring into blender and don’t fill blender the whole way.  When done blending, pour soup back into soup pot.

Freezing Tip:  Freeze, defrost, and re-blended with hand blender. Heat and serve.

 

Crockpot Chicken and Wild Rice

Crockpot Chicken and Wild Rice

Cure for the Cold Weather

If you like chicken pot pie or risotto, then this easy chicken dish is for you. I was looking for a new crock pot recipe and found this “creamy stew” by Eileen Goltz . Her recipe calls for kosher breakfast beef but, since I have no idea what that is, I took it out! (Maybe it’s fake bacon or “F-acon?” Lol!) This yummy recipe not only made the house smell great, it warmed us up on another night in the “Arctic Zone” aka New Jersey!

Happy cooking, hon!

Gather ingredients.
Cook chicken for a few minutes, and then add onion and carrots to the skillet.
Cook chicken, onion, carrots and broth in crockpot.

Crockpot Chicken and Wild Rice

Ingredients:

1 pound boneless, skinless chicken breast cut into 1-inch pieces (used 6 chicken breasts)

1 chopped onion

2 chopped carrots

4 1/2 cups chicken broth

1/4 teaspoon dried marjoram leaves

1 1/2 cups wild rice

1/2 cup parve sour cream (I used Tofutti sour cream. I assume you can use regular sour cream if you want.)

Directions:

  1. In a large skillet, cook chicken for 3-4 minutes. Stir in onion and carrots for just a minute and then place mixture in the crockpot.
  2. In a medium bowl, combine the broth and parve sour cream and mix until smooth. Add marjoram to broth.
  3. Pour the broth over the chicken in the crockpot. Add the wild rice. Cover crockpot and cook on HIGH for 30 minutes. Reduce crockpot setting to LOW and cook for 6 hours until chicken is thoroughly cooked and rice is tender.

Yield: 6 servings.

Related Posts:

Crockpot Pepper Steak

Still Chilly Chili

Warm From the Inside Bean and Vegetable Soup

Red Lentil and Barley Soup

Red Lentil and Barley Soup

In addition to Vegetarian Chili, Red Lentil and Barley Soup was ready and waiting for company the day after Thanksgiving. It was tame to chili’s spice. I made it ahead to time, froze it, defrosted it at room temperature a day early, and simmered it on a low flame for a few hours. I also froze individual servings to have at a later date. Think snowed in!

Happy cooking, hon.

Red Lentil and Barley Soup

Ingredients:

Directions:

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion, carrots, celery, and garlic.
  3. Cook, stirring frequently, 5 minutes.
  4. Add remaining ingredients to saucepan. Bring mixture to a boil, then reduce heat to medium-low, cover, and cook 1 hour.
  5. Remove and discard bay leaves before serving.

Tip: Add dashes of other spices, such as sage, rosemary, turmeric, etc, as desired.

Cooking Time: 1 hour 25 minutes.

Yield: 6

Source: http://www.geniuskitchen.com/recipe/red-lentil-and-barley-soup-428528

Hearty Tomato Soup

Hearty Tomato Soup
Hearty Tomato Soup.
Gather ingredients.
Gather ingredients.
Puree in blender.
Puree in blender.

 

 

 

 

 

 

 

 

Hearty Tomato Soup

I love a hearty, healthy soup and this delicious recipe is both. A food processor will make easy work of the chopping and grating, although you can certainly prep by hand. At first I used a hand-held blender but, when I didn’t get the right consistency, pureed it in a blender. This soup has body and texture, which is what makes it hearty.

Happy cooking, hon!

Ingredients:

1 small onion. finely chopped

1 small carrot, grated or chopped

2 cloves garlic, minced

2 stalks celery, chopped

2 Tablespoons olive oil

1 28-ounce can whole peeled tomatoes with juice

1 teaspoons chicken soup powder (I used chicken-flavored, parve soup powder.)

1 bay leaf

4 leaves fresh basil

2 Tablespoons lemon juice

Dried Thyme and Oregano, Salt and Pepper

Directions:

  1. In a soup pot, saute onion, carrot, garlic and celery in olive oil until translucent.
  2. Add tomatoes with juice, soup powder, bay leaf, basil, thyme and oregano. Bring to a boil and simmer 30-45 minutes.
  3. Puree in blender until smooth and season with salt and pepper and lemon juice.

Yield:  8-10 servings

Source: Kosher Chic, www.kosherchiccookbook.com

 

London Broil

London broil, roasted potatoes and gingery sauteed carrots.
London broil, roasted potatoes and gingery sauteed carrots.

London Broil

My son was coming home for the weekend. What to make for dinner? Something hearty, of course! First I picked up London broil from the butcher, then I searched for a recipe. I found this Paula Deen recipe on the Food Network website.  Controversy over Paula Deen aside, this was an easy-to-follow, not-too-time-consuming, delicious recipe.

Happy cooking, hon!

Approx. 3 pound London broil.
Approx. 3 pound London broil.
Prep the meat with salt and pepper.
Prep the meat with salt and pepper.

………………………………………………………………………………………………………………………………..

Reducing glaze.
Reducing glaze.
Slather meat with reduced glaze.
Slather meat with reduced glaze.

………………………………………………………………………………………………………………………………..

Use a meat thermometer while broiling to determine desired doneness.
Use a meat thermometer while broiling to determine desired doneness.
Let London broil rest for about 10 minutes before carving.
Let London broil rest for about 10 minutes before carving.
Dinner's served!
Dinner’s served!

………………………………………………………………………………………………………………………………..

Ingredients:

1 (3-pound) London broil

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/3 cup balsamic vinegar

1 Tablespoon packed brown sugar

1 garlic clove, smashed and peeled

1 bay leaf

Directions:

Preheat broiler and line a rimmed baking sheet with foil. Season meat with salt and pepper.

In a large skillet over a low heat, combine  vinegar, brown sugar, garlic and bay leaf.  Simmer until liquid has reduced by half and is syrupy in consistency, about 5 minutes. Discard garlic and bay leaf.

Put meat on baking sheet and slather with glaze.

Broil meat 4 inches from the heat until it reaches desired level of doneness*, about 4 to 5 minutes per side. When using the broiler, crack oven door open so meat doesn’t burn.

Remove from broiler to cutting board and let about 10 minutes** before cutting.  Thinly slice against the grain.

*Desired level of doneness means how well done do you like your beef?  Using a meat thermometer, take the London broil out of the oven when it reaches the desired temperature.  The meat will still cook for a few minutes when it’s out of the oven.

Chart of Meat Temperatures and Doneness

**Let the London broil rest before cutting it.  If you carve it right away, the juices will run out and the meat will be dry.  Let it rest, and the juices get reabsorbed.

Recipes for roasted potatoes and gingery sauteed carrots coming soon…

Thanksgiving Dinner–Velvety Vegetable Soup

In the mood for soup?  Hon, trust me when I say everyone loves my Velvety Vegetable soup! It’s hearty, tasty and healthy, and the number one recipe people ask me to share. I serve it instead of salad on Thanksgiving. Since a lot of prep work is required, I make large batches a couple of times a year, then portion and freeze for future meals.  If you want to freeze, fill container about two thirds full (it expands when frozen) and defrost a day or two before serving.  When defrosted, re-blend the soup with a hand held blender if necessary.

VELVETY VEGETABLE SOUP

2 onions, sliced

2 stalks celery, cut up

2 Tablespoons margarine

4 cups chicken or vegetable stock

2 medium potatoes, sliced

2 carrots, sliced

1 zucchini, sliced

salt and pepper to taste

4 sprigs parsley or dried parsley

sugar to taste (optional)

Saute the onions and celery in melted margarine.  In a soup pot combine sauteed vegetables with remaining ingredients except sugar, if using.  Cook gently on low heat until vegetables are soft.  Either pour soup into a blender * (in two or three batches) and blend until smooth–OR–use a hand blender to blend veggies right in soup pot.  (I prefer using the hand blender because it’s not as messy.) Taste to correct seasonings.  This is when I sprinkle a little sugar in and mix.

*Blender tips:  Let soup cool a little first before pouring into blender and don’t fill blender the whole way.  When done blending, pour soup back into soup pot.

Yield: 4 to 6 servings