recipes

Thick Italian Winter Stew With Vermicelli

Thick Italian Winter Stew With Vermicelli

Portions:4
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Equipment

Ingrediënten

  • ½ cup 1-inch pieces uncooked vermicelli or small pasta shells 2 oz
  • 4 teaspoons olive oil
  • 2 medium onions chopped (1 cup)
  • ½ medium green bell pepper chopped
  • 1 medium zucchini cut in half lengthwise, then crosswise into thin slices (about 1½ cups)
  • 1 can diced tomatoes with garlic oregano and basil, undrained
  • 1 can 14 oz beef, or vegetable broth
  • 1 teaspoon dried Italian seasoning
  • 1 can red kidney beans drained, rinsed
  • 2 tablespoons chopped fresh parsley

Instructies

  • Cook and drain vermicelli as directed on package; cover to keep warm.
  • Meanwhile, spray 4-quart Dutch oven or saucepan with cooking spray.
  • Add 1 teaspoon of the oil; heat over medium-high heat.
  • Add onions and bell pepper; cook 5 minutes, stirring occasionally.
  • Stir in zucchini, tomatoes, broth and Italian seasoning.
  • Heat to boiling over high heat.
  • Stir in kidney beans; return just to boiling.
  • Reduce heat to medium; cook 10 minutes.
  • Add cooked vermicelli, parsley and remaining 3 teaspoons oil to stew; stir gently to mix.
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Recipe Category One Pot Dinner / Stew
Country European / Italian

Bean And Barley Chili With Cilantro Sour Cream

Bean And Barley Chili With Cilantro Sour Cream

Portions:6
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Equipment

Ingrediënten

Chili

  • 2 tablespoons vegetable oil
  • 1 large onion chopped (1 cup)
  • 2 cloves garlic finely chopped
  • ½ cup uncooked pearl barley
  • 2 cups water
  • 2 cans 14.5 oz each diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • Salt and pepper if desired
  • 1 can black beans drained, rinsed
  • 1 can dark red kidney beans drained, rinsed
  • ¾ cup chunky-style salsa

Cilantro Sour Cream

  • ½ cup sour cream
  • 2 tablespoons finely chopped fresh cilantro

Instructies

  • In 5-quart Dutch oven or stockpot, heat oil over medium-high heat.
  • Add onion and garlic; cook 5 minutes, stirring frequently, until tender.
  • Stir in barley, water, tomatoes, chili powder, cumin, salt and pepper.
  • Reduce heat; cover and simmer 30 minutes.
  • Stir in beans and salsa.
  • Cook about 30 minutes longer or until barley is tender.
  • ln small bowl, mix sour cream and cilantro until blended.
  • Serve chili topped with cilantro sour cream.

Nutritional Information

Calories: 400 kcal
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Recipe Category Chili / One Pot Dinner

Greek Split Pea Soup

Greek Split Pea Soup

Portions:8
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Equipment

Ingrediënten

  • 1 bag dried split peas about 2¼ cups
  • 2 large onions coarsely chopped (2 cups)
  • Medium stalks celery coarsely chopped (about 1 cup)
  • 8 cups water
  • 2 medium red or yellow bell peppers chopped (2 cups)
  • ⅓ cup uncooked orzo or rosamarina pasta about 2 oz
  • ¼ cup chopped fresh parsley
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup crumbled feta cheese 2 oz
  • ½ cup sliced ripe olives

Instructies

  • In 5-quart Dutch oven or stockpot, heat split peas, onions, celery and water to boiling.
  • Reduce heat to low; cover and simmer 1 hour to 1 hour 10 minutes or until peas are tender.
  • Puree pea mixture with immersion blender.
  • (Or pour about 3 cups mixture into blender.
  • Cover; blend until smooth.
  • Pour into heatproof pitcher or bowl.
  • Repeat with remaining mixture; return to Dutch oven.
  • )
  • Stir in bell peppers, pasta, parsley, oregano, salt and pepper.
  • Cook over medium heat about 15 minutes, stirring frequently so pasta does not stick to pan, or until pasta is tender.
  • Top individual servings with cheese and olives.

Nutritional Information

Calories: 260 kcal
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Recipe Category One Pot Dinner / Soup / Vegetables
Country European / Greece
Diets Vegetarian

Soybean-Squash Soup

Soybean-Squash Soup

Portions:4
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Equipment

Ingrediënten

  • 1 tablespoon olive oil
  • 1 large onion chopped (1 cup)
  • 2 cloves garlic finely chopped
  • 1 small butternut squash about 1¼ lb, peeled, seeded and cubed (about 3 cups)
  • 1 can black soybeans drained, rinsed
  • 1 can diced tomatoes undrained
  • 1 tablespoon ground cumin
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt
  • 1 cup vegetable broth or water

Instructies

  • In 5-quart Dutch oven or stockpot, heat oil over medium-high heat.
  • Add onion and garlic; cook Minutes, stirring frequently, until onion is tender.
  • Stir in remaining ingredients.
  • Heat to boiling.
  • Reduce heat; cover and simmer 40 minutes or until squash is tender.

Nutritional Information

Calories: 280 kcal
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Recipe Category One Pot Dinner / Soup / Vegetables
Diets Vegetarian

Chunky tomato-bean soup

Chunky tomato-bean soup

Portions:6
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Equipment

Ingrediënten

  • 1 tablespoon olive or vegetable oil
  • 1 large onion chopped (1 cup)
  • 2 medium carrots chopped (1 cup)
  • ⅓ cup sun-dried tomatoes in oil cut into thin strips
  • 2 cans 15 oz each cannellini beans, undrained
  • 2 cans 14.5 oz each diced tomatoes with basil, garlic and oregano, undrained
  • 1 carton 32 oz chicken broth
  • ¼ teaspoon dried thyme leaves
  • ⅛ teaspoon pepper
  • ½ cup shredded Asiago cheese 2 oz

Instructies

  • In 3-quart saucepan, heat oil over medium heat.
  • Add onion and carrots; cook about 5 minutes, stirring occasionally, until softened.
  • Stir in remaining ingredients except cheese.
  • Heat to boiling.
  • Reduce heat; cook uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender.
  • Top individual servings with cheese.

Notes / Tips / Wine Advice:

Quick Variation:

To make this recipe meatless, use vegetable broth in place of chicken broth.

Nutritional Information

Calories: 330 kcal
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Recipe Category Cheese / One Pot Dinner / Soup / Vegetables
Diets Vegetarian

Lentil-Vegetable Soup

Lentil-Vegetable Soup

Portions:6
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Equipment

Ingrediënten

  • 1 large onion chopped (1 cup)
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 cloves garlic finely chopped
  • 1 can 6 oz spicy tomato juice
  • 3 cups water
  • 1 cup 8 oz dried lentils, sorted, rinsed
  • 2 cups diced tomatoes from 28-oz can, undrained
  • 1 can 4.5 oz chopped green chiles, undrained
  • 1 cup fresh or frozen whole kernel corn
  • 2 small zucchini cut into julienne strips (2 cups)

Instructies

  • In 3-quart saucepan, heat onion, chili powder, salt, cumin, garlic and tomato juice to boiling.
  • Reduce heat; cover and simmer 5 minutes.
  • Stir in water, lentils, tomatoes and chiles.
  • Heat to boiling.
  • Reduce heat; cover and simmer 20 minutes.
  • Stir in corn.
  • Cover; simmer 10 minutes.
  • Stir in zucchini.
  • Cover; simmer about 5 minutes longer or until lentils and zucchini are tender.

Nutritional Information

Calories: 190 kcal
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Recipe Category One Pot Dinner / Vegetables
Diets Vegetarian

Wild Rice Soup

Wild Rice Soup

Portions:4
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Equipment

Ingrediënten

  • 2 tablespoons butter
  • 2 medium stalks celery sliced (1 cup)
  • 1 medium carrot coarsely shredded (1 cup)
  • 1 medium onion chopped (½ cup)
  • 1 small green bell pepper chopped (½ cup)
  • ¼ cup Original Bisquick or Bisquick Heart Smart mix
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon dried thyme leaves if desired
  • 1 cup water
  • 1 can 10½ oz condensed chicken broth
  • 1½ cups canned or frozen cooked wild rice
  • 1 cup half-and-half
  • ⅓ cup slivered almonds toasted*
  • ¼ cup chopped fresh parsley

Instructies

  • In 3-quart saucepan, melt butter over medium-high heat.
  • Add celery, carrot, onion and bell pepper; cook about 4 minutes, stirring occasionally, until tender.
  • Stir in Bisquick mix, salt, pepper and thyme.
  • Stir in water, broth and wild rice.
  • Heat to boiling, stirring frequently.
  • Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
  • Stir in half-and-half, almonds and parsley.
  • Heat just until hot (do not boil).

Notes / Tips / Wine Advice:

To toast almonds, spread in shallow pan. Bake at 350°F for 6 to 10 minutes stirring occasionally until light brown.

Healthy twist :

To cut down on fat and calories, spray the saucepan with cooking spray before heating and omit the butter. Use Bisquick Heart Smart mix, substitute 1 cup evaporated fat-free milk for the half-and-half and decrease almonds to 3 tablespoons.

Nutritional Information

Calories: 320 kcal
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Recipe Category One Pot Dinner / Rice / Soup

Apple, Cinnamon And Butternut Squash Soup

Apple, Cinnamon And Butternut Squash Soup

Portions:8
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Equipment

Ingrediënten

  • 8 cups cubed seeded and peeled butternut squash (2 medium)
  • 1 large apple peeled, chopped
  • 1 large onion cut into 1-inch pieces
  • 2 tablespoons packed brown sugar
  • ¾ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • ⅛ teaspoon pepper
  • 3 cups chicken broth from 32-oz carton
  • ¾ cup milk
  • 1 container 6 oz Greek fat-free plain yogurt
  • 2 tablespoons chopped fresh chives

Instructies

  • In Dutch oven or stockpot, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper.
  • Add broth.
  • Cover; heat to boiling over medium-high heat.
  • Reduce heat; simmer about 20 minutes or until squash is tender.
  • In blender or food processor, place one-third of mixture.
  • Cover and blend until smooth; return to Dutch oven.
  • Repeat twice to blend remaining soup.
  • Stir in milk and yogurt.
  • Heat over low heat, stirring occasionally, just until thoroughly heated.
  • Serve soup topped with chives.

Notes / Tips / Wine Advice:

Time-saver:

Purchase already peeled and cut-up squash if available at your grocery store. Or, you can use a swivel-headed peeler and make quick work of peeling the squash.

Quick Variation:

To make this recipe meatless, use vegetable broth in place of chicken broth.

Nutritional Information

Calories: 130 kcal
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Recipe Category Fruit / One Pot Dinner / Soup / Vegetables

New England Clam Chowder

New England Clam Chowder

Portions:4
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Equipment

Ingrediënten

  • 4 slices bacon cut into ½-inch pieces
  • 1 medium onion chopped (½ cup)
  • 1 medium stalk celery sliced (½ cup)
  • 2 cans 6½ oz each minced or chopped clams, drained, ¼ cup liquid reserved
  • 2¾ cups milk or half-and-half
  • 2 medium potatoes peeled, diced (2 cups)
  • ¼ teaspoon salt
  • Dash pepper
  • ¼ cup all-purpose flour
  • Chopped fresh parsley if desired

Instructies

  • In 3-quart saucepan, cook bacon, onion and celery over medium heat, stirring occasionally, until bacon is crisp and onion is tender; drain.
  • Stir clams, reserved clam liquid, ¾ cup of the milk, the potatoes, salt and pepper into bacon and onion.
  • Heat to boiling.
  • Reduce heat; cover and simmer about 15 minutes or until potatoes are tender.
  • ln medium bowl, beat remaining 2 cups milk and the flour with whisk until smooth and blended.
  • Stir into clam mixture.
  • Heat to boiling, stirring frequently.
  • Boil and stir 1 minute or until thickened.
  • Sprinkle each serving with parsley.

Notes / Tips / Wine Advice:

Quick Variation:
If desired, substitute 1 pint shucked fresh clams with their liquid for the canned clams. Chop the clams and stir in with the potato in step 2.
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Recipe Category Fish / Seafood / One Pot Dinner / Soup
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