LET’S DO LUNCH HOLIDAY RECIPES as suggested by MARY SIMMONS
Posted: December 9th, 2008, 9:50 am
OK Gang, one of our family members (who will remain nameless) sent me an personal email asking if I still had the above listing. Praise God that I am a pack rat.
I hope this is helpful. Now mind you, it's a couple of years old - and some recipes and/or ingredients may no longer considered LDL approved. So make sure you ask the FOOD POLICE if you have ANY QUESTIONS !! Plus, some of links may no longer be correct either.
MERRY CHRISTMAS to my LDL Family
SOUPS
SQUASH OR PUMPKIN SOUP W/PARSNIP
(a twist on the butternut squash soup recipe here)
Author: NYKathy
1 Tbl olive oil
1/2 a large chopped onion
2 cloves of minced garlic
2- l/2-pound butternut squash, peeled, seeded, baked until done OR 1 small pie pumpkin to yield 3 cups of chunks, baked until done, then seeds removed from pulp
1 large parsnip, peeled and roasted until until light brown and soft
5-6 cups (or more) vegetable broth or broth of choice
2+ cans of drained white beans of your choice
Few pieces of fresh sage or 2 tsps. dried sage
1 Tbl of fresh basil or 2 tsps. dried
Salt and pepper
Heat oil in large pot and add chopped onions, sauté until tender. Add garlic, stir for 1-2 minutes. Add squash or pumpkin and parsnip, 5-6 cups of broth, and 1 can of the beans (or more) to the onions and bring to a boil. Reduce heat, cover and simmer to blend the flavors. Cool slightly.
Working in batches, puree soup in blender until as smooth or chunky as you like, saving an extra can of beans or more to add after the blending is done. (I was able to just use the stick blender in the pot as the roasted vegetables were very soft.) Return puree to pot. Add your extra beans. Add the basil and sage and lots of salt and pepper. Heat thru.
My soup ending up being very thick, almost like a stew, and it had a wonderful sweetness from the squash and parsnip. Nice way to celebrate fall NY style! If it's too thick, add more broth or water. If too thin, add some more bean puree or some extra pumpkin pulp, another roasted parsnip or some roasted carrots, or even canned pumpkin. Squash soups are also extra nice with a bit of cider vinegar or balsamic vinegar sprinkled on top of your serving before eating. Enjoy! ........nyKath
http://www.letsdolunch.com/boards/index.php?topic=1844.0
GINGERED PARSNIP SOUP
Author: marysimmons
INGREDIENTS:
2 Tbsp. Shedd's Willow Run Soy Margarine (If you can't get this, just use mild olive oil instead.)
3 large parsnips (around 3/4 lb. total), peeled and thinly sliced
1 small yellow onion, finely chopped (around 1/2 cup)
1" piece of fresh ginger root, grated (around 1-2 tsp.)
1 large carrot, peeled and sliced (around 1/2 cup)
1 large rib of celery, sliced thinly
1/2 tsp. garlic powder (or 1 clove of garlic, crushed)
2 cups low-fat Chicken broth or vegetable stock
1/8 tsp. thyme
1/8 tsp. salt
1/4 tsp. pepper
This recipe makes 2 servings. Double it to serve 4.
1. Melt the Willow Run on medium/high in a large saucepan. Add the onion, garlic, celery & carrots and sautee, stirring, for 5 minutes.
2. Add all of the other ingredients. Stir well and bring to a boil. Reduce heat to low and cover. Simmer, stirring occasionally, for 15 or 20 minutes. Remove from heat.
3. You are going to puree the soup now. If you have a hand-held immersion blender such as a Braun Multi-Quick, that's the easiest way to do it. If not, cool slightly and puree in batches in a blender. If the soup is too thick for your liking, you may stir in some water a bit at a time to achieve the consistency you are looking for. Serve hot. It's good!
4. Serving suggestions- Top with some chopped fresh parsley or chopped fresh cilantro (coriander leaves,) or topped with a sprinkle of grated nutmeg or cinnamon.
http://www.letsdolunch.com/boards/index.php?topic=1002.0
I hope this is helpful. Now mind you, it's a couple of years old - and some recipes and/or ingredients may no longer considered LDL approved. So make sure you ask the FOOD POLICE if you have ANY QUESTIONS !! Plus, some of links may no longer be correct either.
MERRY CHRISTMAS to my LDL Family
SOUPS
SQUASH OR PUMPKIN SOUP W/PARSNIP
(a twist on the butternut squash soup recipe here)
Author: NYKathy
1 Tbl olive oil
1/2 a large chopped onion
2 cloves of minced garlic
2- l/2-pound butternut squash, peeled, seeded, baked until done OR 1 small pie pumpkin to yield 3 cups of chunks, baked until done, then seeds removed from pulp
1 large parsnip, peeled and roasted until until light brown and soft
5-6 cups (or more) vegetable broth or broth of choice
2+ cans of drained white beans of your choice
Few pieces of fresh sage or 2 tsps. dried sage
1 Tbl of fresh basil or 2 tsps. dried
Salt and pepper
Heat oil in large pot and add chopped onions, sauté until tender. Add garlic, stir for 1-2 minutes. Add squash or pumpkin and parsnip, 5-6 cups of broth, and 1 can of the beans (or more) to the onions and bring to a boil. Reduce heat, cover and simmer to blend the flavors. Cool slightly.
Working in batches, puree soup in blender until as smooth or chunky as you like, saving an extra can of beans or more to add after the blending is done. (I was able to just use the stick blender in the pot as the roasted vegetables were very soft.) Return puree to pot. Add your extra beans. Add the basil and sage and lots of salt and pepper. Heat thru.
My soup ending up being very thick, almost like a stew, and it had a wonderful sweetness from the squash and parsnip. Nice way to celebrate fall NY style! If it's too thick, add more broth or water. If too thin, add some more bean puree or some extra pumpkin pulp, another roasted parsnip or some roasted carrots, or even canned pumpkin. Squash soups are also extra nice with a bit of cider vinegar or balsamic vinegar sprinkled on top of your serving before eating. Enjoy! ........nyKath
http://www.letsdolunch.com/boards/index.php?topic=1844.0
GINGERED PARSNIP SOUP
Author: marysimmons
INGREDIENTS:
2 Tbsp. Shedd's Willow Run Soy Margarine (If you can't get this, just use mild olive oil instead.)
3 large parsnips (around 3/4 lb. total), peeled and thinly sliced
1 small yellow onion, finely chopped (around 1/2 cup)
1" piece of fresh ginger root, grated (around 1-2 tsp.)
1 large carrot, peeled and sliced (around 1/2 cup)
1 large rib of celery, sliced thinly
1/2 tsp. garlic powder (or 1 clove of garlic, crushed)
2 cups low-fat Chicken broth or vegetable stock
1/8 tsp. thyme
1/8 tsp. salt
1/4 tsp. pepper
This recipe makes 2 servings. Double it to serve 4.
1. Melt the Willow Run on medium/high in a large saucepan. Add the onion, garlic, celery & carrots and sautee, stirring, for 5 minutes.
2. Add all of the other ingredients. Stir well and bring to a boil. Reduce heat to low and cover. Simmer, stirring occasionally, for 15 or 20 minutes. Remove from heat.
3. You are going to puree the soup now. If you have a hand-held immersion blender such as a Braun Multi-Quick, that's the easiest way to do it. If not, cool slightly and puree in batches in a blender. If the soup is too thick for your liking, you may stir in some water a bit at a time to achieve the consistency you are looking for. Serve hot. It's good!
4. Serving suggestions- Top with some chopped fresh parsley or chopped fresh cilantro (coriander leaves,) or topped with a sprinkle of grated nutmeg or cinnamon.
http://www.letsdolunch.com/boards/index.php?topic=1002.0