Gazpacho

It's been hotter than blazes here in North Carolina and I am loathe to turn on the stove.

In keeping with my newly gained resolve to lose these extra pounds, it seemed fitting to make a batch of this wonderful cold, healthy soup.

Gazpacho
Serves 5

2.5 C tomato juice (you can also use V8 juice for this)
1 C peeled, seeded, finely chopped fresh tomatoes
1/2 C finely chopped celery
1/2 C finely chopped cucumber
1/2 C finely chopped green bell pepper
1/2 C finely chopped scallions
3 T white wine vinegar
2 T extra virgin olive oil
1 large clove garlic, minced
2 tsp chopped fresh flat-leaf parsley
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/2 tsp freshly ground black pepper

Combine all ingredients in a large bowl (not aluminum!). Cover and refrigerate overnight.

Each serving:

117 cals
2 g protein
13 g carb
6 g fat
690 mgs sodium
0 cholesterol
4 g fiber

Note: If you don't have fresh tomatoes, you can substitute a 14 oz can of diced tomatoes. If you do this, eliminate the 1/2 tsp salt.

Enjoy!

Copyright What's Cooking Sunday, 2010

Butternut Squash Soup

Fall is almost upon us, and that means the first pot of my favorite soup is simmering on the stove. God, the color, the smell, the texture... what's not to love about this fabulous recipe?

Butternut Squash Soup
Serves 4

1.5 T freshly grated ginger root
1/2 C chopped onion
3 T butter
4 C peeled, seeded butternut squash (about 1.5 pounds)
2 C chicken broth
1.5 C water
3 cloves garlic
2 T fresh lime juice to taste
lime slices for garnish

Preheat oven to 400 degrees.

Place squash in a pan and roast for 30 minutes. Take it out of the oven, prick it several times with a knife, turn it, and roast for another 30 minutes. Allow to cool. Peel, and cut into large pieces.

In large saucepan, cook onion and ginger in butter over moderate heat, stirring occasionally, until onion is softened.

Add squash, broth, water, and garlic. Bring to a boil, then simmer about 20 minutes until squash is soft. Puree and add lime juice. Serve hot or at room temperature. Mmmmm, Mmmmm, Gooood!

copyright 2009 What's Cooking?

Kale and White Bean Soup

Even though the grape hyacinth, daffodils, and camellias are in full-out flower here, the temperatures tanked this week into the low 40's and it's been raining for days. Spring is trying hard, but Winter's still got us in her nasty grip. This is a perfect weekend for my favorite lo-cal, flavorful and filling soup:

Kale and White Bean Soup
Serves: a LOT!

1 pound kale, washed, stems and hard center veins removed
1 onion, chopped
3 carrots, peeled and sliced
2 ribs celery, sliced
2 T olive oil
4 C water
2 C chicken or vegetable stock
2 14.5 oz cans cannelini beans, drained and rinsed
salt and pepper to taste
grated Parmesan cheese (optional)
tobasco sauce (optional)

Cut the kale into 1 inch strips. In large saucepan, heat the olive oil over med-high heat. Add the onion, carrots, and celery; cook until the onions are softened (about 5 min). Add 1 can of the beans and lightly mash them with a fork. Add the water and stock, and bring to a boil. Stir in the kale and remaining can of beans. Salt and pepper to taste, partially cover and simmer until the kale is tender, about 20 minutes. Ladle the soup into bowls and sprinkle with Parmesan. Adding a few drops of tobasco sauce gives the soup a nice zing on a cold day.

You can have fun with this recipe. For example, after we ravaged the Christmas ham, I added the bone to a batch of this soup I was cooking up.

I usually double the batch and freeze it in individual servings. The soup freezes exceptionally well.

copyright 2009 What's Cooking?

Creamy Tomato Basil Soup & Cornbread

We have a diner in town, and on it's menu is "Creamy Tomato With Basil Soup". They serve it with a nice chunk of cornbread and a small salad. A Perfect Cold-Weather Lunch... until you realize how buttery the cornbread is, and that they used REAL cream in the soup. Oh yes, it's delicious with a capital "D" (which rhymes with " T " which stands for "Tubby"). I might as well have slathered it onto my hips, 'cuz that's where it landed once I ate it!

Shortly after my taste buds fell head-over-heels-in-love with this soup, I joined Weight Watchers. I bought one of their cookbooks titled "Quick Meals, in 30 minutes or less". In it was my beloved Creamy Tomato With Basil Soup! The result was so close to the diner version, I couldn't tell the difference. Each spoonful is a little Flavor Bomb of goodness. ♩ ♩ ♫ ♬ (That's the sound of my taste buds humming)
The accompanying cornbread recipe I use is my mother's, and I'm passing it on to you.

Creamy Tomato With Basil Soup
Makes 4 servings

2 tsp olive oil
1 C chopped onions
1 garlic clove, minced
4 fl. oz. (1/2 C) dry white wine
2 C tomato puree
12 oz evaporated skimmed milk
1/2 C packed fresh basil leaves, slivered
1/2 tsp salt
1/4 tsp freshly ground black pepper

In medium saucepan, saute onions and garlic in olive oil. Cook over medium heat, about 3 min., until onion is softened. Add wine and bring to a boil. Cook, stirring occasionally, until most of the wine is evaporated. Add tomato puree to the onion mixture and bring just to a boil. Reduce heat to low and simmer, stirring frequently, about 20 minutes. Stir in milk, basil, salt, and pepper. Heat thoroughly, but do not boil.

Cornbread
serves 8

1 C cornmeal
1 C flour
4 tsp baking powder
1 T sugar
1/2 tsp salt
1 flax egg (1 T ground flax seed + 3 T water: let sit 10 min before using)
1 1/2 C skimmed milk
2 T melted shortening (I use canola oil)
2 T applesauce

Sift together meal, flour, baking powder, sugar and salt. Add beaten egg and milk to make a stiff batter. Add shortening, until light and thoroughly mixed. Pour into a shallow, greased pan (an iron skillet is perfect for this). Bake 25 minutes.

 nutritional info:
Soup:
188 calories
2 gr fat
4 mgs cholesterol
909 mgs sodium
29 gr carbohydrate
4 gr fiber
10 grams protein

 Cornbread:
164 calories
4 gr fat
1 gr cholesterol
26 gr carbohydrate
5 gr protein
30 gr sodium

copyright 2009 What's Cooking?