Comfort food, Soups, Stew

Winter Minestrone

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Ingredients:

Olive oil

1 1/2 cups chopped yellow onions

1 can of peas and carrots

2 cups (1/2-inch) diced celery (3 stalks)

1 acorn squash, roasted, peeled, chopped

1 1/2 tablespoons minced garlic (4 cloves)

2-3 Tbsp thyme, rosemary and sage

2 14.5 oz cans diced tomatoes, with juice

4 cups low sodium, fat free chicken broth

1 bay leaf

Kosher salt

Freshly ground black pepper

2 tsp of red pepper flakes (optional)

1 15 oz can of red kidney beans, drained

1 package of Swiss chard.

 

Directions:

Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the onions, carrots, peas, celery, garlic, red pepper flakes and herbs and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

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Meanwhile, in an oven preheated to 375F, roast 1 acorn squash

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Add the tomatoes, chicken broth, chicken, the bay leaf, 1 Tbsp salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

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Discard the bay leaf. Add the beans and Swiss chard and roasted, cubed squash. Continue to cook till the chard wilts and soup comes to desired consistency.

Serve hot with crusty, buttery bread !

 

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Lunch, Salad

Grapefruit and Fennel Salad

A speedy summer salad.  Refreshing, crisp, cool and really good for the waistline (till I reach for a the plate of cookies).

Ingredients:

1 ruby red grapefruit, cut into segments and save the juice

4 ribs of celery, sliced

1 fennel bulb sliced

1 Tbsp of olive oil

Juice of half a lemon

salt, pepper and parsley to season

Method:

The only thing you really need to do for this salad and chop up the fruit and veggies.

Save the grapefruit juice and mix it with the lemon juice, olive oil, salt, pepper and parsley.

Toss and serve cold–a perfect salad for a quick lunch on a hot summer day !