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Recipes
Home-Style Turkey Soup
By TMarie
Use the turkey leftovers from a holiday meal or family gathering to make a hearty turkey soup
- 1 turkey carcass
- 4 cups water
- 8 cups reduced-sodium chicken broth
- 4 large onions, 1 quartered and 3 chopped
- 1 cup diced rutabaga or turnip, peeled
- 1 cup chopped celery
- 4 carrots, peeled and cut into thin strips
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon ground black pepper
- 1/4 cup pearl barley
- 1 can (14 ounces) unsalted tomatoes
- 1 can (16 ounces) white beans, rinsed and drained
- 1/2 pound leftover light turkey meat, cut into bite-size chunks
Posole with Fresh Corn Gorditas
By TMarie
Posole, a Southwestern main-course soup, is typically made with pork shoulder that is simmered with hominy — larg...
- 1/2 cup fresh corn kernels (cut from 1 ear) or frozen kernels, thawed
- 2/3 cup masa harina or cornmeal
- 2 tablespoons whole-wheat (wholemeal) flour
- 1 teaspoon baking powder
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1 tablespoon plus 1 1/2 teaspoons canola oil
- 3 to 4 tablespoons water
- 1 small onion, chopped
- 4 cloves garlic, minced
- 3 cups vegetable stock or broth
- 2 cups water
- 1 cup dried hominy, soaked overnight and drained, or 3 cups canned hominy
- 3 Anaheim chilis, seeded, roasted and peeled, then chopped
- 1/2 pound pork tenderloin, trimmed of fat and cut into 3/4-inch cubes
- 1/4 cup chopped fresh cilantro (fresh coriander)
- Sliced radishes and red onions and shredded lettuce for serving
Wild Rice Mushroom Soup
By TMarie
Put olive oil in stockpot and bring to medium heat
- 1 tablespoon olive oil
- Half a white onion, chopped
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1 1/2 cups sliced fresh white mushrooms
- 1/2 cup white wine, or 1/2 cup low-sodium, fat-free chicken broth
- 2 1/2 cups low-sodium, fat-free chicken broth
- 1 cup fat-free half-and-half
- 2 tablespoons flour
- 1/4 teaspoon dried thyme
- Black pepper
- 1 cup cooked wild rice
Corn Chowder with Roasted Poblanos
By TMarie
Dark green poblanos take on a smoky flavor when roasted
- 2 poblano or Anaheim chilies, halved lengthwise and seeded
- 2 or 3 Yukon gold or red-skinned potatoes, about 1 pound total weight, peeled and cut into 1 1/2-inch chunks
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1/4 cup diced celery
- 1/2 red bell pepper (capsicum), seeded and diced
- 1/2 teaspoon salt
- 2 1/2 cups fresh corn kernels (cut from about 4 ears corn) or frozen corn kernels, thawed
- 2 cups vegetable stock or broth
- 1 cup 1 percent low-fat milk
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro (fresh coriander)
- 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
Potato-Fennel Soup
By TMarie
Instead of half-and-half cream, this potato-fennel soup uses fat-free milk for its creamy base
- 1 teaspoon olive oil
- 1 large fennel bulb (about 2 pounds), chopped
- 1 cup chopped red onion
- 2 large russet potatoes, peeled and sliced
- 3 cups reduced-sodium chicken broth
- 1 cup fat-free milk
- 2 teaspoons lemon juice
- 2 teaspoons fennel seeds, toasted
Creamy Asparagus Soup
By TMarie
This soup is a good source of potassium, vitamins A and C, iron, folate, magnesium and selenium
- 2 cups potatoes, peeled and diced
- 1/2 pound fresh asparagus, cut into 1/4-inch pieces
- 1/2 cup chopped onion
- 2 stalks celery, chopped
- 4 cups water
- 2 tablespoons butter
- 1/2 cup whole-wheat (whole-meal) flour
- 1 1/2 cups fat-free milk
- Lemon zest, to taste
- Cracked black pepper, to taste