Passover Potato Soup

Erev Pesach Potato Soup

Recipe by Chaia Frishman of Kosher.com

Erev Pesach Potato (Passover) Soup

Photo by Kosher.com

Yield: 10 Servings

Ingredients:

  • 6 large potatoes, cut into small chunks
  • 1 large onion, diced
  • 6 cups water
  • 1/4 c. oil
  • handful of fresh parsley leaves, chopped
  • 2 tsp. salt
  • 1/8 tsp. red pepper flakes (optional)
  • 1 cup sour cream (optional)

 

Directions:

  1. Put all the ingredients into a pot.  Cook over medium heat for 45 minutes until soft.
  2. Serve in bowls and garnish with a dollop of sour cream and a sprinkle of additional parsley leaves.

 

 

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“Bewitched” Chili

Bewitched Chili

Photo by Taste of Home©

Yield: 12 Servings (3 quarts)

Ingredients:

  • 1 pound bulk pork sausage
  • 1 large onion, chopped
  • 2 cans (16 ounces each) chili beans, undrained
  • 1 can (28 ounces) crushed tomatoes
  • 3 cups water
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope chili seasoning mix
  • 2 tablespoons sugar
  • 12 round blue tortilla chips, halved
  • 12 triangular blue tortilla chips

 

Directions:

  1. In a Dutch oven, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Add beans, tomatoes, water, chilies, seasoning mix and sugar; bring to a boil. Reduce heat; simmer, covered, 20 minutes to allow flavors to blend, stirring frequently.
  2. Top each serving with two halved round tortilla chips and one triangular tortilla chip inserted vertically into the chili between the round halves to resemble a witch’s hat.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

 

 

Nutritional Facts
1 cup: 230 calories, 10g fat (3g saturated fat), 14mg cholesterol, 744mg sodium, 31g carbohydrate (8g sugars, 6g fiber), 9g protein.
Originally published as Bewitched Chili in Simple & Delicious October/November 2014

 

Autumn Pumpkin Chili Recipe

We have this chili often because everyone loves it, even the most finicky grandchildren. It’s also earned thumbs up with family and friends who’ve tried it in other states. It’s a definite “keeper” in my book! —Kimberly Nagy, Port Hadlock, Washington

Yield: 4 Servings

Autumn Pumpkin Chili

Photo by Taste of Home©

Ingredients:

  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 1 small sweet yellow pepper, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 1 pound ground turkey
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 4-1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
    Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

 

Directions:

  1. Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.
  2. Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice.

 

Nutritional Facts:

1-1/4 cups (calculated without optional toppings): 281 calories, 13g fat (3g saturated fat), 75mg cholesterol, 468mg sodium, 20g carbohydrate (9g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Autumn Pumpkin Chili in Simple & Delicious October/November 2012, p56

Spring Salmon Chowder Recipe

Yield: 8 Servings

Ingredients:

  • 2 cups cauliflowerets
  • 1 tablespoon water
  • 2 tablespoons butter
  • 2 celery ribs, thinly sliced
  • 8 green onions, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 4 cups 2% milk
  • 1 can (14-3/4 ounces) salmon, drained, skin and bones removed
  • 1 package (9 ounces) frozen peas, thawed
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded cheddar cheese

 

Directions:

  1. In a microwave-safe bowl, combine cauliflower and water. Microwave, covered, on high for 4-5 minutes or until tender, stirring once.
  2. In a large saucepan, heat butter over medium-high heat. Add celery and green onions; cook and stir until tender. Stir in flour, salt and dill until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
  3. Stir in salmon, peas and cauliflower; heat through. Stir in cheeses until melted. Serve immediately.

 

 
Originally published as Salmon Chowder in Taste of Home April/May 2004, p22

Presidential Favorite – New England Clam Chowder

John F. Kennedy, the 35th United States President, was reportedly not a big eater and had to be reminded about meal times.  But when he did dine, he was true to his New England roots.

President John F. Kennedy

President John F. Kennedy sits aboard the United States Coast Guard boat Manitou in Narragansett Bay, Newport, R.I., August 26, 1962. ROBERT KNUDSEN/WHITE HOUSE PHOTOGRAPHS, JOHN F. KENNEDY PRESIDENTIAL LIBRARY AND MUSEUM

From EatingWell: September/October 2008

Yield:  6 servings, generous 1 cup each

Ingredients:

  • 2 tsp.  canola oil
  • 4 slices of bacon, chopped
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 teaspoons chopped fresh thyme, or 1 teaspoon dried
  • 1 medium red potato, diced
  • 1 clam juice, (see Makeover Tip below)
  • 1 bay leaf
  • 3 c. low-fat milk
  • 1/2 c.  heavy cream
  • 1/3 c. all-purpose flour
  • 3/4 tsp. salt
  • 12-ounce fresh clam strips, (see Shopping Tip below), chopped, or 3 6-ounce cans chopped baby clams, rinsed
  • 2 scallions, thinly sliced

 

Directions:

Heat oil in a large saucepan over medium heat. Add bacon and cook until crispy, 4 to 6 minutes. Transfer half of the cooked bacon to a paper towel-lined plate with a slotted spoon. Add onion, celery, and thyme to the pan; cook, stirring, until beginning to soften, about 2 minutes. Add potato, clam juice, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are just tender, 8 to 10 minutes.
Whisk milk, cream, flour, and salt in a medium bowl. Add to the pan and return to a simmer, stirring, over medium-high heat. Cook, stirring, until thickened, about 2 minutes. Add clams and cook, stirring occasionally, until the clams are just cooked through, about 3 minutes more.
To serve, discard bay leaf. Ladle into bowls and top each serving with some of the reserved bacon and scallions.

 

Tips & Techniques

Makeover tip: Check sodium carefully when using clam juice because the amount of sodium can vary dramatically between brands. We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.

Shopping tip: Look for fresh clam strips at the seafood counter.

Slow-Cooker Soup: Indian Cauliflower and Potato Soup (Aloo Gobi)

Yield: 1-1/3 cups, approximately 6 Servings

Indian Cauliflower and Potato Soup (Aloo Gobi)
Photo by Better Homes & Gardens©

Slow Cook: 6 to 7 hours on low or 3 to 3-1/2 hours on high

Ingredients:

  • 3 cups leftover mashed potatoes
  • 3 cups bite-size cauliflower florets
  • 1/2 cup chopped onion (1 medium)
  • 1 fresh jalapeno chile pepper, seeded and finely chopped*
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon paprika
  • 1 32-ounce carton reduced-sodium chicken broth or vegetable broth
  • Plain Greek yogurt
  • Snipped fresh cilantro
  • Sliced jalapeno (optional)

Directions:

  1. In a 3 1/2- or 4-quart slow cooker combine mashed potatoes, cauliflower, onion, jalapeno pepper, ginger, garlic, salt, cumin, turmeric, and paprika. Stir in broth.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Cool slightly.**
  3. Transfer cauliflower mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. If necessary, return pureed mixture to cooker; cover and cook on high-heat setting until heated through.
  4. If desired, garnish each serving with yogurt, cilantro, and/or sliced jalapeno.

From the Test Kitchen

*Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Tip:
If desired, omit Step 3 and serve immediately from slow cooker.

Nutrition Facts (Indian Cauliflower and Potato Soup (Aloo Gobi))
Per serving: 131 kcal cal., 1 g fat (1 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 3 mg chol., 902 mg sodium, 24 g carb., 3 g fiber, 4 g sugar, 7 g pro.
Percent Daily Values are based on a 2,000 calorie diet

 

Slow-Cooker Corn Chowder

Recipe provided by Better Homes & Gardens™

Slow Cooker Corn Chowder

Photo credit: BHG.com

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 cup finely chopped carrots (2 medium)
  • 1/2 cup finely chopped celery (1 stalk)
  • 1/3 cup finely chopped onion (1 small)
  • 3 cups peeled and cubed russet potatoes (about 1 pound)
  • 3 cups reduced-sodium chicken broth
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon dried thyme, crushed
  • 1/8 teaspoon paprika
  • 4 cups frozen whole kernel corn
  • 2 cups milk
  • 3 tablespoons cornstarch
  • 2 tablespoons dry white wine
  • 1 tablespoon snipped fresh thyme
  • 4 slices bacon, crisp-cooked, drained, and crumbled
  • Cracked black pepper

 

Directions:

  1. In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.
  2. Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.
  3. In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.
  4. Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.

 

Nutrition Facts (Slow Cooker Corn Chowder)
Per serving: 290 kcal cal., 7 g fat (2 g sat. fat, 2 g polyunsaturated fat, 2 g monounsatured fat), 12 mg chol., 724 mg sodium, 46 g carb., 3 g fiber, 12 g sugar, 11 g pro.  Percent Daily Values are based on a 2,000 calorie diet