Jess's Recipes

1/2   tablespoon   olive oil ▢ 1   small   onion ,  minced ▢ 2   small   carrots ,  finely diced ▢ 8   cups   low-sodium chicken broth ▢ Parmesan cheese rind ,  optional ▢ 1   16 oz head  escarole ,  fresh spinach, or any dark leafy green, chopped ▢ fresh cracked pepper ,  to taste ▢ 3   ounces   uncooked acini di pepe ,  or orzo, ditalini or small gluten-free pasta shape (about 1/2 cup) frozen meatballs Heat a large pot over med-high heat and add the olive oil, onions and carrots, saute until soft, about 5 minutes. Add the chicken broth and Parmesan cheese rind, if using and bring it to a boil, covered. When the broth comes to a boil, drop the meatballs in, add the pasta and chopped escarole. Add fresh black pepper, adjust salt as needed and cook according to pasta directions, about 10 minutes or until the pasta and meatballs are cooked through. Remove parmesan cheese rind and serve.

From www.themeaningofpie.com. I'm going to make this soup this weekend since I have a HUGE zucchini from my garden. 2 pounds fresh zucchini, cut into pieces 3 Tablespoons butter 1 medium onion, diced 1 Tablespoon chicken base (I used Better than Bouillon) ¼ cup half & half ½ cup chicken broth or reserved cooking water Prepare a large pot of boiling water. Add the zucchini rounds and boil them for 3 minutes. (See Note) Drain the zucchini in a colander and set it aside. Return the empty pot to the stove. Add the butter to the pot and allow it to melt over medium heat. When the butter is hot, sauté the onions until they are tender. Meanwhile transfer the cooked zucchini to the bowl of a food processor. Puree the zucchini until it is smooth. Pour the pureed zucchini back into the pot with the onions. Add the soup base and stir it in with the onions and zucchini. Finally, add the half & half and enough chicken broth to make the soup the consistency that you like. Note: If you p...

3 zucchini, cubed 3 potatoes, peeled and cubed 1 bunch of leeks, cut in 1-2 inch lengths olive oil 1-2 boxes of chicken broth Boil the potatoes in salted water. When they are almost ready, add the zucchini, and boil until both veggies are slightly soft. Drain and set aside. In a bowl of cold water, clean leeks by swishing them around to remove dirt. In a soup pot, heat a bit of olive oil (a tablespoon is fine. Lift the leeks out with a slotted spoon and saute in olive oil until soft - don't burn - then add the potatoes and zucchini. Season w/salt & pepper - cover with the broth & then bring to a boil. Then turn down the heat and simmer for a few minutes - check taste & season as desired. Blend in the food processor in small batches until all is blended - adjust broth thickness by adding more broth. Makes a meal & is great w/toasted bread Optional - you can add cream & swirl it on top of the soup. Can be served hot or cold.

TACO SOUP 3 FROZEN chicken breasts - I used 4 1 envelope ranch dressing mix 1 envelope taco seasoning mix 1 medium onion, diced 1 can rotel tomatoes 1 can black beans 1 can cannellini (or any white) beans 1 can kidney beans 1 can vegetarian baked beans 1 can kernel corn Put everything in crockpot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours. Take chicken out and shred with two forks. Put chicken back in, stir, and eat. Freezes well

courtesy of Deb Phillips 1 pkg. Manischewitz Soup & Matzo Ball Mix (you'll need the Matzo Ball mix later) 1 pk of chicken (I like dark meat) I recently used 3.5 lbs of boneless thighs, skin on gives more flavor, but more work 1 bag of baby carrots 1 large onion, cut into 1/8s To make soup, put chicken, carrots, onion and soup mix in a large pot and cover with water to nearly the top of the pot. Cook until chicken is done and veggies are tender, or longer. I may cook or an hour or so. Then, cut up the chicken in bite size pieces. After you make the soup, you will make matzo balls (follow pkg directions, you will need eggs and oil.) I buy an extra box of Manischewitz Matzo Ball mix and usually make a total of 2 pks of matzo balls (you can reserve the other matzo ball mix for another time. That said, 3 mixes would be fine too!)

4 c chicken broth 1/2 c canned pumpkin 1 small zucchini 1 1/2 c chopped celery 1 medium red pepper salt & pepper Cut veggies into chunks. In a lg pot stir to combine broth and pumpkin. Add celery and cook on high heat. Once hot, add veggies. Cook on high heat until soup reaches a boil. Reduce haet and simmer 5-10 minutes or until veggies are tender. Add salt and pepper. Makes 5 1 c servings-zero pts each. Or you can toss in 1/2 c corn and black beans-then 1 point.

4 ripe tomatoes 5 cups (2 pints) chicken or vegetable stock 1 TBS olive oil 2 onions, finely chopped 3 stalks celery, chopped 4 rashers bacon, chopped 2 cups or 300g (10 oz) shelled board (fava) beans 150g (5 oz) small soup pasta cracked black pepper and sea salt 1/3 cup shredded basil 8 slices crusty bread olive oil, extra 1/3 cup finely grated Parmesan cheese Place the tomatoes and 2 cups (16 fl oz) of the stock in a blender and puree until smooth. Pour the mixture through a sieve and set aside. Heat a large saucepan over medium to high heat. Add the oil, onions, celery and bacon and cook for 8 minutes or until the onions are soft. Add the tomato mixture, remaining stock and broad beans to the pan and simmer for 12 minutes. Add the pasta, pepper and salt and cook for further 10 minutes or until the pasta is soft. Stir through the basil. To serve, drizzle the bread with a little olive oil. Sprinkle lightly with Parmesan and grill (broil) until golden. Ladle the soup into bowls a...

Cook Time: 2 Hours Ready In: 2 Hours Servings: 4 "This is a straight-forward version of a classic soup combines dried split peas with onion and ham. Variations include adding carrots, celery, or potatoes." Ingredients: 1 cup chopped onion 1 teaspoon vegetable oil 1 pound dried split peas 1 pound ham bone salt and pepper to taste Directions: 1. In a medium pot, saute onions in oil or bacon grease. Remove from heat and add split peas, ham bone or chopped ham. Add enough water to cover ingredients, and season with salt and pepper. 2. Cover, and cook until there are no peas left, just a green liquid, 2 hours. While it is cooking, check to see if water has evaporated. You may need to add more water as the soup continues to cook. 3. Once the soup is a green liquid remove from heat, and let stand so it will thicken. Once thickened you may need to heat through to serve.

1 carrot, chopped 1 onion, chopped 1 rib of celery 1 tsp crumbled dried sage 1/2 bay leaf 2 TBS unsalted butter a 1 lb. can pumpkin puree 4 1/2 cups canned chicken broth 2 slices of homemade-type white bread, buttered lightly and the crusts removed 6 very small fresh sage leaves garnish if desired In a kettle cook the carrot, the onion, and the celery with 3.4 tsp of the sage, the bay leaf, and salt and pepper to taste in the butter over moderately low heat, stirring occasionally, until the vegetables are softened, stir in the pumpkin, and stir in 4 cups of the broth, a little at a time. Bring the liquid to a boil and simmer the mixture, stirring occasionally for 15 minutes. Discard the bay leaf and in a blender puree the mixture in batches until very smooth. Return the soup to the kettle, bring it to a simmer, stirring in enough of the remaining 1/2 cup broth to thin it to the desired consistency, and season it with salt and pepper. While the soup is cooking, cut each slice of brea...

Makes About 9 Cups, Serving 6. Published January 1, 2005. Dried beans tend to cook unevenly, so be sure to taste several beans to determine their doneness in step 1. For efficiency, you can prepare the soup ingredients while the beans simmer and the garnishes while the soup simmers. Though you do not need to offer all of the garnishes listed below, do choose at least a couple; garnishes are essential for this soup as they add not only flavor but texture and color as well. Leftover soup can be refrigerated in an airtight container for 3 or 4 days; reheat it in a saucepan over medium heat until hot, stirring in additional chicken broth if it has thickened beyond your liking. Ingredients Beans 1 pound dried black beans (2 cups), rinsed and picked over 4 ounces ham steak , trimmed of rind 2 bay leaves 5 cups water 1/8 teaspoon baking soda 1 teaspoon table salt Soup 3 tablespoons olive oil 2 large onions , chopped fine (about 3 cups) 1 large carrot , chopped fine (about 1/2 cup) 3 ribs c...

3 cups v8 or tomato juice 2 tomatoes quartered 1 green pepper - diced 1 onion - peeled and quartered 1 clove of garlic 7 oz. roasted red peppers - drained 1 cucumber - peeled and seeded cilantro - handful or as much or as little as you like Divide ingredients in half and blend together and then repeat now add... 1/3 C balsamic or red wine vinegar 2 TBS extra virgin olive oil 3/4 C Chicken broth Tabasco and salt and pepper to taste Maura adds corn or avocado in diced pieces when serving. I also like croutons on top.

Roasting squash concentrates the flavor and brings out its sweetness, while chestnuts add a silky texture and richness. Ingredients: 2 small butternut squash, about 1 1/2 lbs, each halved and seeded salt and freshly ground pepper to taste 2 TBS olive oil 10 TBS unsalted butter, divided 2 onions, thinly sliced (large sweet ones) 1/2 tsp salt 1/2 cup dry Marsala wine (4 fl. oz./125 ml) 14 roasted chestnuts, peeled and chopped (jarred chestnuts are easier than roasting and peeling your own) 8 cups water 4 TBS heavy cream Fresh sage leaves as garnish (optional but attractive, especially resting on the rim of a wide rimmed soup bowl) Preheat oven to 400F. Sprinkle the cut sides of squash with salt and pepper, and drizzle and rub with olive oil. Place cut side down in a baking dish or rimmed cookie sheet and bake until tender, about 50 minutes. Let cool and scoop the squash out of the skin. In a large, heavy saucepan, melt 4 TBS of the butter over medium-low heat and saute onion with the ...

Prep time: 20 min Cook time: 45 min Serves: 6 1/4 lb. spicy chicken sausage, casings removed 1 onion, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 TBS all-purpose flour 1 (14 1/2 oz.) can Cajun-style stewed tomatoes 3/4 cup reduced-sodium chicken broth 1 tsp. Cajun or seafood seasoning 1/2 lb. large shrimp, peeled and deveined 1 (10 oz.) package frozen sliced okra 2 cups fresh or frozen corn kernels 1 TBS chopped fresh thyme, or 1 tsp. dried 2 cups hot cooked white rice Spray a nonstick Dutch oven with nonstick spray. Add the sausage and onion; cook, stirring with a wooden spoon to break up the sausage, until browned, about 10 minutes. Add the bell peppers and cook, stirring occasionally, until softened, about 6 minutes. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in tomatoes and broth; bring to a boil. Reduce the heat and simmer, covered, until the chicken is just cooked through, about 5 minutes. A...

Makes 6 servings, 1 generous cup each Ingredients 1 large orange or yellow bell pepper 3 ½ pounds yellow or orange tomatoes, peeled (see Tip) and cored, divided 1 cup coarsely chopped sweet onion 2 tablespoons extra-virgin olive oil 1 teaspoon salt, or to taste Freshly ground pepper to taste 2-3 red or green jalapeno peppers, seeded and minced, for garnish (optional) Instructions 1. Position rack in upper third of oven; preheat broiler. 2. Place bell pepper on a baking sheet and broil, turning every 4 to 5 minutes, until the skin is blackened and blistered on all sides, 20 to 25 minutes. Transfer the pepper to a bowl, cover, and let steam until the skin is loosened, about 10 minutes. Uncover; when cool enough to handle, remove the skin. Discard stem, seeds and ribs. 3. Place the roasted pepper and half the tomatoes in a blender; and onion and oil and puree until smooth. Transfer to a large metal bowl. Puree the remaining tomatoes until smooth and add to the bowl; stir to combine. Refri...

Corn, Clam, and Mussel Chowder Note from Emily: This recipe is very good, and should be a good fall or winter go-to. Not really a summer meal. Can be made start to finish in under 45 min. Fresh vegetables, hearty seafood, and crumbled bacon make this quick-cooking soup a robust one-dish meal. A tomato and fennel salad completes the menu. Yield 6 servings (serving size: 1 1/2 cups) Ingredients 2 bacon slices, chopped 1 cup chopped onion 3/4 cup chopped celery 3/4 teaspoon chopped fresh thyme 2 cups diced red potato 2 (8-ounce) bottles clam juice 2 cups fresh corn kernels 20 mussels (about 1 pound), scrubbed and debearded 3/4 cup half-and-half 1/2 cup 2% reduced-fat milk 3 tablespoons all-purpose flour 2 (6 1/2-ounce) cans minced clams, liquid reserved 1/4 teaspoon salt Thyme sprigs Preparation 1. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and chopped thyme to pan; cook 8 minutes or until softened...

Winter Vegetable Chowder From Good Housekeeping Nutritional Information (per serving) Calories 215 Total Fat 8g Saturated Fat 3g Cholesterol 11mg Sodium 560mg Total Carbohydrate 35g Dietary Fiber 5g Sugars -- Protein 5g Calcium -- Serves: 8 Yields: 15 cups Total Time: 50 min Prep Time: 40 min Cook Time: 10 min Ingredients 6 medium leeks 2 tablespoon(s) olive oil 4 medium stalks celery, chopped 3 medium parsnips, peeled and chopped 2 medium red potatoes, cut into 1/2-inch pieces 1 (2-pound) butternut squash, cut into 1/2-inch pieces 2 can(s) (14- to 14 1/2-ounce) vegetable broth 4 cup(s) water 1/2 teaspoon(s) chopped fresh thyme leaves plus thyme sprig for garnish 1 teaspoon(s) salt 3/4 teaspoon(s) coarsely ground black pepper 1 cup(s) half-and-half or light cream -------------------------------------------------------------------------------- Directions 1.Cut off roots and trim dark-green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise ...

This recipe comes courtesy of Pomp: Ravioli Soup 4 cloves of garlic 1 medium onion (both chopped and sauted in oil) 2 Lbs. sweet Italian sausage – cut in pieces and browned Add 2 - 48 oz. can of chicken broth 1 – 14.5 can diced tomatoes 1 bag fresh spinach trimmed of stems Simmer about 20 minutes Add 1 package fresh ravioli (near the porduce department) Cook aboput 10 minutes Serve YUM!!