Tuesday, May 20, 2008

French Onion Bread Soup

2 Tbsp Extra Virgin Olive Oil
2 lbs. Onions, thinly sliced
1 small Clove of Garlic, finely chopped
1 tsp Dried Thyme or herbes de Provence
Salt and Pepper
1/2 cup Dry White Wine
2 cups Beef Broth
1/2 Baguette, cut into small cubes
2 cups Shredded Gruyere Cheese

Preheat oven to 450 degrees. In a large, heavy saucepan, heat the olive oil over med-high heat. Add the onions, garlic, thyme, and 1/2 tsp of salt and pepper, lower the heat to medium and cook, stirring, until the onions are golden, about 15 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan. Divide half of the bread cubes among 4 small overproof bowls and cover each with 1/4 cup cheese. Divide the soup among the bowls, then top with remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.

Bayou Shrimp Stew

6 Tbsp Butter (can use Smart Balance as Substitute)
6 Cloves Garlic, chopped
3/4 cup Bread Crumbs
2 tsp Herbes de Provence
Salt and Pepper
12 oz. Andouille Sausage, sliced 1/4 inch thick
2 Onions, finely chopped
1 Yellow Pepper, chopped
1/3 cup Flour
1 cup Frozen Edamame
2- 12oz cans White Beans, rinsed
2 lbs. Large Shrimp, peeled and deveined

In medium skillet, melt 4 tbsp butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 tsp herbes de Provence, 1 tsp salt and 1/4 tsp pepper. Remove from heat. In a dutch oven, cook sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to plate. Add the remaining 2 tbsp of butter, remaining garlic and 1 tsp of herbes de Provence , the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups of water and bring to a boil over med-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3-5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.

Monday, May 19, 2008

Poor Man's Gumbo

12 Slices Bacon (about 1/2 pound)
2 Ribs Celery, chopped
1 Onion, chopped
1-14.5 oz. can Diced Tomatoes
1-12 oz. can Solid White Tuna Packed in Water
1/4 Cup Tomato Paste
1 Jalapeno Chile, seeded and chopped
1 tsp. Zatarain's
1 1/4 Cup Rice


In large, heavy skillet, cook the bacon over medium heat until crisp. Transfer to a paper-towel lined plate. Drain off all but 1/4 cup bacon fat and return the skillet to the heat. Add celery and onion an dcook until tender, about 5 minutes. Add the tomatoes, tuna and its liquid, tomato paste, jalapeno and 1 cup of water and simmer until thickened, about 20 minutes. Whisk in the Zatarain's powder and remove from heat. In medium saucepan, bring 2 1/4 cups salted water to a boil. Stir in rice and cover, lower the heat until the water in absorbed, about 20 minutes. Serve the gumbo over rice and crumble the bacon on top.

Thursday, May 8, 2008

Sausage and Roasted Pepper Pasta


1 lb. Penne Pasta (Whole Wheat or Omega Enhanced Variety)
1 1/4 cups Broccoli Florets
3 Tbsp. Olive Oil
4 links Hot or Sweet Turkey Sausage
1 cup Chopped Jarred Roasted Red Bell Peppers
2 tbsp Chopped Fresh Parsley
1/2 tsp Salt
1/8 tsp. Hot Red Pepper Flakes


Cook pasta in a large pot of boiling salted water according to package label directions, adding broccoli for last 3 minutes of cooking. Drain well in a colander. In a medium nonstick skillet warm 1 Tbsp olive oil over medium-high heat. Add sausage and cook, turning frequently, for 10 to 12 minutes, or until well browned and cooked through. Transfer sausage to a cutting board. When cool enough to handle, cut sausage crosswise into 1/2-inch-thick slices. Return pasta and broccoli to cooking pot and add sausage, roasted peppers, remaining olive oil, parsley, salt and pepper flakes. Toss to combine well; serve hot.

Tortellini with Ham and Peas

1 lb. Fresh or Frozen Cheese Tortellini
1 cup Frozen Peas
3 Tbsp Unsalted Butter, Cut Into Pieces (Try Smart Balance)
1/2 cup Heavy Whipping Cream (Try Fat Free Variety)
Salt and Pepper to Taste
1/2 cup grated parmesan
1/4 lb. Low Fat Ham, Chopped


Bring large pot of salted water to a boil. Cook tortellini until al dente (follow package directions). Add peas to pot for the last 30 seconds of cooking time. Drain tortellini and peas and return to pot. Stir in butter, cream, salt, pepper, parmesan and ham. Turn stove on to medium heat and cook, stirring, until ingredients are heated through, about 2-3 minutes. Serve immediately.

Chicken and Broccoli Alfredo


8 oz. package of Linguine (whole wheat or omega enhanced variety)

1 cup Fresh or Frozen Broccoli Flowerets

2 tbsp Butter

1 lb. Skinless, Boneless Chicken Breast Cut Into 1 1/2 " Pieces

1 10-11oz can Campbell's Condensed Cream of Mushroom Soup (choose 98% Fat Free or 25% Less Sodium)

1/2 cup Low Fat Milk

1/2 cup Grated Parmesan Cheese

1/4 tsp Ground Black Pepper


Prepare linguine according to package directions. Add broccoli during last 4 minutes of cooking time. Drain broccoli and linguine in colander. Heat butter in 10" skillet over medium-high heat. Add chicken and cook until browned, stirring often. Stir soup, milk, cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling. Top with additional parmesan cheese.

Substitutes: Use Grilled chicken breast, cut into chunks instead of boneless chicken. You can also use 1 lb. fresh large shrimp, shelled and deveined, instead of chicken. Cook shrimp until pink.