1/2 can (10 3/4 oz) of garden vegetable broth
1 cup of water
1-2 spoonfuls of cornstarch
2 pinches of dried basil
3 pinches of oregano
4 shakes of black pepper
2 tsp of paprika
2 stalks of celery, chopped
1 medium-sized potato, peeled and chopped
1 carrot, chopped
1 cup of dark red kidney beans
1/2 cup of black beans
4 cherub tomatoes, quartered
In a medium-size saucepan, combine broth, spices, and water. Turn onto medium heat and add in potatoes, celery, and carrots. Cook for about 15 minutes then add tomatoes and beans.
Meanwhile, place 1 spoonful of cornstarch in a mug. Take out some of the broth from the pot and pour it into the mug. Stir until it isn't lumpy then pour it into the soup. Repeat for the second spoonful.* Cook for another 10 minutes or until potatoes can be pierced easily with a fork. Enjoy!
*Tip* It's easier to separate the cornstarch with the broth mix in a mug so that it doesn't get lumpy. If you add the cornstarch directly into the pot with all the soup it get lumpy and isn't very appealing. This way it is gradually added in and the lump are already worked out!
Wednesday, December 5, 2012
Saturday, December 1, 2012
Hearty Tomato Soup for Two
1 can of Low Sodium Tomato Soup
1 can of milk
3-4 cherub tomatoes, chopped
2 scallions, diced
2 teaspoons of crushed red pepper flakes
2 teaspoons of dried basil
3 teaspoons of dried oregano
2 pinches of paprika
In a small saucepan pot, pour in tomato soup from the can; then fill the can with 1% milk. Add in spices. Stir until well blended, add vegetables, and then cook over medium heat. Cook for about 20 minutes or until tomatoes are soft. Serve with toasted whole wheat bread or unsalted crackers. Delicious!
*Optional* Add peppers and/or celery to make the dish even more chunky and flavorful!
1 can of milk
3-4 cherub tomatoes, chopped
2 scallions, diced
2 teaspoons of crushed red pepper flakes
2 teaspoons of dried basil
3 teaspoons of dried oregano
2 pinches of paprika
In a small saucepan pot, pour in tomato soup from the can; then fill the can with 1% milk. Add in spices. Stir until well blended, add vegetables, and then cook over medium heat. Cook for about 20 minutes or until tomatoes are soft. Serve with toasted whole wheat bread or unsalted crackers. Delicious!
*Optional* Add peppers and/or celery to make the dish even more chunky and flavorful!
Thursday, November 29, 2012
Tuna Macaroni Soup
1 1/2 cups of macaroni
1 can (10 3/4 oz) of cream of mushroom soup
1 cup of milk
1 can of Albacore Tuna
1 cup of frozen peas
1 spoonful of jarred minced garlic
3 pinches of minced onion or 1/4 onion chopped
3 tsp of black pepper
2 splashes of soy sauce
Bring a medium-size saucepan of water to a boil. Once it has hit a rolling boil, throw in macaroni and cook until almost tender.
Meanwhile, in a small saucepan combine combine soup, milk, spices, soy sauce, and tuna (with juice) over medium heat. Stir until smooth then add peas. Continue to cook over medium heat and stir occasionally. If the soup is too thick then add in a little bit more milk.
Once macaroni is ready, drain in a colander and place back into the pot. Turn off heat on soup mix and place in the macaroni pot. Stir until macaroni is evenly coated. Allow for 5-10 minutes of soaking time so the macaroni can get tender then serve!
1 can (10 3/4 oz) of cream of mushroom soup
1 cup of milk
1 can of Albacore Tuna
1 cup of frozen peas
1 spoonful of jarred minced garlic
3 pinches of minced onion or 1/4 onion chopped
3 tsp of black pepper
2 splashes of soy sauce
Bring a medium-size saucepan of water to a boil. Once it has hit a rolling boil, throw in macaroni and cook until almost tender.
Meanwhile, in a small saucepan combine combine soup, milk, spices, soy sauce, and tuna (with juice) over medium heat. Stir until smooth then add peas. Continue to cook over medium heat and stir occasionally. If the soup is too thick then add in a little bit more milk.
Once macaroni is ready, drain in a colander and place back into the pot. Turn off heat on soup mix and place in the macaroni pot. Stir until macaroni is evenly coated. Allow for 5-10 minutes of soaking time so the macaroni can get tender then serve!
Thursday, November 22, 2012
Happy Thanksgiving!
Just wanted to wish everyone a Happy Thanksgiving; and I hope that everyone has a safe and fun holiday. Remember that this time of year is for the remembrance of good times and good people that take part in each one of your lives. And it is a holiday that we can take the time in our busy lives to be grateful for everything and everyone we have.
Monday, November 12, 2012
Lita's Thanksgiving Turkey and Gravy
Enjoy and I hope everyone has a safe holiday season!
1 turkey (14-16 lbs)
3 tbsp of salt
3 tbsp dried marjoram
3 tbsp dried thyme
1 tablespoon whole peppercorns, crushed
12 fresh rosemary sprigs
12 garlic cloves
1/2 cup of butter/Smart Balance, softened, divided
Preheat oven to 325.
In a small bowl, whisker together salt, marjoram, thyme, and peppercorns until well combined; split the salt mix in half. Take half of the salt mix and coat the inside of the turkey's cavity.
Gently, loosen the skin of the turkey with your fingers; pour in half of the melted butter and gently rub underneath the skin. With the remaining butter, pour over the turkey and sprinkle the rest of the salt mix onto the turkey.
If desired, tie the legs together and/or skewer the turkey. If you don't it's completely fine (last year I didn't tie the legs together and the turkey did a spread eagle in the oven but it was still delicious). Place the turkey in the oven and cook from 3-3 1/2 hours, occasionally basting the turkey with the pan drippings. Once the turkey is at 180 on the meat thermometer you're all set!
Gravy: (measurements vary on how many people you're serving)
3 cups of pan drippings from the turkey
3-4 cups of water
2-3 spoonfuls of cornstarch
In a small sauce pan, pour/scoop in pan drippings from your turkey. Pour some of the pan drippings in a small mug, along with some water and some cornstarch; cook over medium heat. Meanwhile, in the mug stir ingredients until well blended and thicker, then add mix to saucepan. Stir in the mix from the mug. In small quantities, gradually add in cornstarch as needed to make the gravy thicker and smooth. Add more water and drippings if needed.
1 turkey (14-16 lbs)
3 tbsp of salt
3 tbsp dried marjoram
3 tbsp dried thyme
1 tablespoon whole peppercorns, crushed
12 fresh rosemary sprigs
12 garlic cloves
1/2 cup of butter/Smart Balance, softened, divided
Preheat oven to 325.
In a small bowl, whisker together salt, marjoram, thyme, and peppercorns until well combined; split the salt mix in half. Take half of the salt mix and coat the inside of the turkey's cavity.
Gently, loosen the skin of the turkey with your fingers; pour in half of the melted butter and gently rub underneath the skin. With the remaining butter, pour over the turkey and sprinkle the rest of the salt mix onto the turkey.
If desired, tie the legs together and/or skewer the turkey. If you don't it's completely fine (last year I didn't tie the legs together and the turkey did a spread eagle in the oven but it was still delicious). Place the turkey in the oven and cook from 3-3 1/2 hours, occasionally basting the turkey with the pan drippings. Once the turkey is at 180 on the meat thermometer you're all set!
Gravy: (measurements vary on how many people you're serving)
3 cups of pan drippings from the turkey
3-4 cups of water
2-3 spoonfuls of cornstarch
In a small sauce pan, pour/scoop in pan drippings from your turkey. Pour some of the pan drippings in a small mug, along with some water and some cornstarch; cook over medium heat. Meanwhile, in the mug stir ingredients until well blended and thicker, then add mix to saucepan. Stir in the mix from the mug. In small quantities, gradually add in cornstarch as needed to make the gravy thicker and smooth. Add more water and drippings if needed.
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