Basil chicken soup - recipe - Sunset's Kitchen Cabinet - Column

1 tablespoon butter

1 large (about 1/2 lb.) onion, chopped

1 clove garlic, pressed or minced

1 tablespoon all-purpose flour

3 1/2 cups regular-strength chicken broth

1 large (about 1/2 lb.) russet potato, peeled and cut into 1/2-inch cubes

1 cup diced cooked chicken (I poach the chicken in a separate pot of water)

1/2 cup chopped fresh basil

1/2 cup shredded light or regular jarlsberg cheese (I use shredded Parmesan)

In a 2- to 3-quart pan, combine butter, onion, and garlic. Stir occasionally over medium heat until onion is limp and slightly tinged with brown, about 10 minutes. Stir in flour to coat onion. Gradually stir in broth, and bring to a boil on high heat.

Add potato; cover and simmer over low heat until potato is tender when pierced, 15 to 20 minutes. Add chicken; cover and simmer just until chicken is hot, 1 to 2 minutes. Stir in basil. Ladle into bowls and offer cheese to add to taste. Serves 4.

Per serving: 237 cal. (35 percent from fat); 19 g protein; 9.1 g fat (4.1 g sat.); 19 g carbo.; 168 mg sodium; 46 mg chol.

Submitted by: Sue

Cabbage Patch Soup

Cabbage patch soup

1 lg can chopped tomatoes

2 15oz cans rd kidney beans

3 stalks celery chopped

1 lg onion chopped

1 15 oz can tomato sauce

2 15 oz cans vegetable, beef, or chicken broth

1/2 - 3/4 tsp chili powder

1/2 tsp cumin

Salt & pepper to taste

1/2 medium head of cabbage, chopped

1-1/2 lb of ground soy burger - can use real ground meat.

Add all ingredients together in lg soup kettle & simmer until cabbage is done.

Submitted by: Kim Lutz

Chicken Tortilla Soup

Chicken Tortilla Soup
Submitted by: Heidi Roark

Ingredients:

2 chicken breasts

1 14oz can of diced tomatoes

1 can of El Pato sauce (mexican tomato sauce)

1 small can of diced green chillies

1 chicken bullion cube

1 onion diced

1 potato chopped into 1/2 inch cubes

frozen carrots (about half a small bag)

frozen corn (about half a small bag)

corn tortillas cut into thin strips

Avocado for topping

shredded cheese for topping

Boil chicken in large pot in water until fulling cooked.

drain about half the water and keep the remainder in the pot

shred the chicken and put it back in water.

add in the tomatoes, el pato sauce, green chilies, onion, bullion cube, carrots, corn and potato. If the consistency is too thick add water or chicken broth to make it thinner. Bring to a boil then simmer for 20 minutes.

While that is simmering, fry the tortilla strips in olive oil in a small pan. Cook about 10 strips in each bath.

When complete serve in bowls with avocado, cheese and tortilla strips as toppings.

Chicken and Asparagus Stir Fry

Chicken and Asparagus Stir Fry

Submitted by Sheila Marquises

15 min prep

10 min cooking

Serves 4

1 tbsp oil

1 garlic clove, crushed

4" piece of ginger, peeled & thinly sliced

3 boneless, skinless chicken breasts, sliced

4 spring onions, sliced

7 oz asparagus spears, cut into short pieces

2 tsbp soy sauce

1/3 cup slivered almonds, roasted

Heat wok or large frying pan over high heat, add oil and swirl to coat.

Add the garlic, ginger, and chicken and stir fry for 1-2 mins until chicken changes color.

Add spring onions, asparagus and stir fry for 2 mins until onion is soft.

Stir in soy sauce and 3 tablespoons water, cover and simmer for 2 minutes until chicken is tender and veggies are slightly crisp. Sprinkle with almonds and serve over steamed rice (optional).

Organic Stew

Hearty/Healthy Organic Stew

(feeds approx. 4 adults)

1 ½ - 2 lbs. of stew meat (organic, grass fed beef if possible) cut up into 1/2 “ pieces.

2 cloves of garlic

2 organic carrots diced up

½ white onion sliced

2 organic celery stalks sliced thinly

4 chopped up red potatoes

Approx 1 ½ t. of sea salt

Fresh or dry spices (rosemary, oregano…. Whatever you like..herbs d’provence)

(brown the meat first and then add next 5 items along w/ approx. 1 ½ cups of water and let cook covered on low heat for 2 hours so meat can get tender, might need to add more water. I use a cast iron pot, that way you also get more iron in your food)

After this mixture has cooked I add 1 lb. or organic green beans

And cook for an additional 20 minutes.

Then I add an organic zucchini and let cook for maybe 10 more minutes so it does not get too mushy.

In the meanwhile I chop up a variety of different kales and put it in the toaster over tossed in olive oil for approx. 10 minutes or until it gets a bit crispy and then add it to the stew at the very end.

The family loved this stew!! Bon appétit!!!

You can add any veggies that you like to it: broccoli, mushrooms…

The Guyot Family

Sweet Potatoes with Brown Sugar-Pecan Topping

Taken from November 2008 Prevention magazine
by: Amy Mihele

*I made this a week before Thanksgiving and loved it so much I made it for the holiday too. My family LOVED it and I’ve been making monthly ever since. I just pick up a bag of sweet potatoes from Trader Joe’s and bake the whole thing. It’s easy and so sweet and yummy. Even my mom, who has not liked sweet potato pie since she’s been a kid, couldn’t stop eating it! ENJOY!

Time: 2 Hours 10 Minutes
Servings: 6

2 ½ lb sweet potatoes scrubbed
¾ c chopped pecans
3 Tbsp brown sugar
½ tsp ground cinnamon
PREHEAT oven to 375 degrees
PLACE potatoes on rimmed baking sheet. Bake 1 to 1 ½ hours, depending on size, until soft when squeezed with a gloved hand. Let cool slightly and then halve. Scoop insides into medium bowl (discard skin). Mash with potato masher until smooth. Add salt and freshly ground black pepper to taste, if desired(I never add the salt or pepper). Coat 9” glass pie plate with cooking spray. Transfer mashed sweet potatoes to prepared pie plate. Smooth the surface.
MIX pecans, sugar, and cinnamon in small bowl. (I love nuts, but don’t use them in this recipe.) Sprinkly evenly over sweet potatoes. (I also add more cinnamon that what this recipe states, I’m trying to make up for the non-use of nuts. J Actually we love cinnamon!)
COVER with foil and bake 20-25 minutes, until heated through. Uncover and bake 10 minutes longer, until pecans are lightly browned and top is crusty.
DO AHEAD: Bake sweet potatoes and assemble the dish earlier in the day; cover and refrigerate. Let stand a few minutes on counter before placing in oven about 45 minutes before dinnertime.
NUTRITIONAL INFO PER SERVING: 232 cal, 4 g pro, 33 g carb, 5 g fiber, 11 g fat, 1 g sat fat, 0 mg chol, 44 mg sodium

Taco Salad

Taco Salad~ Haas family favorite

Romaine Lettuce
Shredded Carrots and Red Cabbage
Turkey meat cooked with taco seasoning flavoring
1 organic cucumber sliced in small pieces
2-3 tomatoes cut in small sizes
1 can of organic kidney beans
1 can of organic garbanzo beans
1 can of Trader Joes corn
2 avacados
***optional Traders Corn Chips on bottom of each bowl
Mix together with a Balsamic dressing or the Trader Joes Green Pepita knock off of El Torito's salad dressing mix it all up and enjoy!!!