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Easter Ham Sauces

Tags: A Pleasant Little Kitchen, Easter, Ham

Friday, March 23, 2018 11:40:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

A happy and busy week is ahead—full of dying Easter eggs, preparing a celebratory menu and making family plans. Easter is near and I’m so excited.

What’s Easter without a delicious, show-stopping center piece on the table? For my family …
» Read More
Cherry and Brie Honey Puff Pastry

Tags: A Pleasant Little Kitchen, cherries, Dessert, pastry

Wednesday, May 23, 2018 3:45:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

When I think of fancy cheese, I can’t help but think on brie. Images of Paris, the Seine River, a baguette and bottle of champagne quickly evolve in my imagination. Of course brie would be a part of this food fantasy and perhaps Ina …
» Read More
Pork Sugo

Tags: market street, A Pleasant Little Kitchen, Smithfield, Sweepstakes, Pork Recipes

Wednesday, December 14, 2016 12:01:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Pork Sauce.

"Ummm, pork sauce?"

You might be confused. Let me rephrase it.

Pork Sugo, it's Italian for awesome.

Let me help you out. Pork Sugo is an Italian meal of pork shoulder that has been slow cooked with tomatoes. The result …
» Read More
Roasted Turkey

Tags: A Pleasant Little Kitchen, thanksgiving

Wednesday, November 15, 2017 11:52:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Roasting a turkey for the first time is a BIG deal.

Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project.

First off, a turkey is a large piece …
» Read More
Jalapeno and Caramelized Onion Mashed Potatoes

Tags: A Pleasant Little Kitchen, thanksgiving

Monday, November 20, 2017 3:56:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

I ate a lot of mashed potatoes growing up. Once a week our family would have a roast at Granny’s house and instead of roast potatoes she would serve mashed potatoes.

I still remember the hand held potato masher my grandfather would man as …
» Read More
A Halloween Treat: Soup 4 Supper

Tags: chili, halloween dinner, market street, pot pie, recipe, registered dietitians, soup, turkey, winter

Wednesday, October 28, 2015 9:30:00 AM

Halloween is just around the corner. That probably means a busy night filled with fun, trick-or-treating, and of course, lots of candy. Why not fill up on a delicious bowl of soup to help warm and energize your family for the evening?There’s something magical about a homemade pot of soup simmering over the stove or in a slow cooker, with the savory flavors melding …
» Read More

6 Information Results For coconut oil

Easter Ham Sauces

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  A happy and busy week is ahead—full of dying Easter eggs, preparing a celebratory menu and making family plans. Easter is near and I’m so excited. What’s Easter without a delicious, show-stopping center piece on the table? For my family it was always fried chicken, but for many it’s ham. The beauty of centering the Easter family meal around ham is that little cooking is involved (hooray!), unlike Thanksgiving or Christmas. Pick up a pre-smoked spiral cut ham at Market Street, and then, once it’s dinnertime gently heat it in the oven until the ham is warmed through. Serve with scrummy sides from Market Street’s Food-to-Go department and, voila, dinner is served. But what’s ham without its sauces, right? Instead of using the little packet of sauce that comes with the pre-baked ham, use homemade sauces instead. Lucky for you I have three sauce recipes to dress-up the prized Easter ham that will please an array of palates. Dijon Maple Herb Honey Brown Sugar Jalapeno Sweet and Spicy Korean BBQ From traditional to trending flavors, Market Street has got what you need to make an Easter ham that is full of flavor, easy to prep and make-ahead friendly. Easter lunch (or dinner) just got even more pleasant. Easter Ham with Three Sauces 1 cooked and spiraled ham, brought to room temperature or gently warmed in oven. Author note: The sauce recipes are easily doubled. Remove the ham from the oven and then cover with your favorite sauce or serve on the side. If you plan to serve all three sauces cut the ham into three portions and place on different platters.   Dijon Maple Herb Sauce This flavorful and aromatic sauce requires no heating, just stirring. 1/4 teaspoon ground mustard 1 teaspoon fresh thyme 1 teaspoon fresh rosemary chopped 3 tablespoons Dijon mustard 1/2 cup maple syrup Combine all ingredients into a bowl and stir to combine. Brush the sauce over the spiraled ham to coat. Honey Brown Sugar Jalapeno Sauce Sweet and spicy, this recipe requires only stirring. 1 cup honey 1/2 cup brown sugar 1/2 cup jarred jalapenos (or more), chopped 4 garlic cloves, chopped 1 tablespoon plus 1 teaspoon jarred jalapeno juice Combine all ingredients into a bowl and stir to combine. Pour the sauce over the spiraled ham and brush to coat.     Sweet and Spicy Korean BBQ Sauce Grab Bibigo Korean BBQ sauce at Market Street to prep this spicy and addicting sauce. 1 cup Korean BBQ sauce 1/2 teaspoon garlic powder 1/2 teaspoon reduced sodium tamari sauce (or soy sauce) 1/2 teaspoon sesame oil 3 tablespoons brown sugar juice of 1 lime Pour ingredients into a saucepan and warm over low heat for 5-10 minutes. Stir occasionally. Pour the glaze over a spiral ham, brushing to coat. Read More

Cherry and Brie Honey Puff Pastry

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When I think of fancy cheese, I can’t help but think on brie.  Images of Paris, the Seine River, a baguette and bottle of champagne quickly evolve in my imagination. Of course brie would be a part of this food fantasy and perhaps Ina Garten as well. While Parisian cheese stores may not be readily accessible, Market Street is and their selection of soft cheeses are extensive and delicious. Brie, while a fantastic soft cheese, typically needs a vessel of delivery. While a French baguette would be a natural choice, I would like to offer up another suggestion. Puff pastry. I hope you see where I’m taking this brie and puff pastry combination—into the oven. But first, it’s missing another component that notches up the flavor profile. Cherries. Beautiful, fresh, and screaming red—it boasts of summer and tartness. It’s not surprising that the phrase “a bowl full of cherries” is accepted as “cheerful” because cherries are a darn right delight. What about “a puff pastry full of baked brie and sugared honey cherries.” May not roll off the tongue like a bowl full of cherries, buuuuuut it definitely hits the craving bullseye. Cherry season is in full swing at Market Street, and lucky for you, the soft cheeses are easily accessible from the cherries. I mean, I can literally SEE the brie from the cherries at my local Market Street. So, basically, it’s a match made in cheese and bread heaven. Cherry and Brie Honey Puff Pastry Servings vary   2 1/2 cups cherries 1/4 teaspoon kosher salt 3 tablespoons sugar and more for topping 3 tablespoons honey and more for topping zest of 1 lemon juice of 1/2 lemon 1 wheel of brie cheese 2 sheets puff pastry egg wash canola spray   1) Heat the oven to 400 degrees. 2) Remove the cherry stems. Pit and quarter the cherries. Place in a bowl. 3) Add the salt, sugar, honey, lemon zest and lemon juice to the cherries. Stir well. 4) Spray a rimmed baking sheet (or two baking sheets) with canola oil. 5) Lay the puff pastry onto a floured surface (do not roll out the puff pastry) and cut into four equal squares. Place the squares onto the baking sheet, arranged in a diamond. 6) Add two slices of brie cheese (lengthwise) in the middle of the puff pastry. Spoon a generous amount of cherry filling over the top of the cheese, from one end of the diamond point to the other. Top with a sprinkling of sugar and honey. 7) Take the other two ends of the puff pastry and fold them towards the middle. Secure the ends tightly by pressing one dough end over the other. Continue this process until all eight pieces of dough are filled. 8) Lightly brush each side of dough with egg wash. Sprinkle more sugar onto the tops of the dough. Place in the fridge and let cool for 15 minutes. 9) Remove the sheet pans from the fridge and place into the oven. Bake for 35-40 minutes, or until the pastry is golden brown. 10) Remove the sheet pan from the oven. Let cool for 2 minutes. Drizzle additional honey on top of the pastries. Remove the pastries from the pan and place onto a cooling rack. Serve warm or at room temperature. Read More

Pork Sugo

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Pork Sauce. "Ummm, pork sauce?" You might be confused. Let me rephrase it. Pork Sugo, it's Italian for awesome. Let me help you out. Pork Sugo is an Italian meal of pork shoulder that has been slow cooked with tomatoes. The result is fall apart pork shoulder and a decadent sauce (sugo) to serve with pasta (I also like to put it on sandwiches). Pork and Tomato Sauce. I hope you're convinced that this meal needs to be in your life. If you need a little more convincing I will continue. Pork Sugo is slow cooked goodness. I grew up eating a slow cooked pot roast once a week at my grandmother's house - you might have too. Upon entering her house, I always knew what we would be eating that evening because of the warmth of the oven and the comforting aroma of slow cooked meat - it greeted me like a big hug. Pork Sugo is also like a big food hug. Now, instead of my grandmother doing the cooking, I am. As an adult and a working mother of two young children I love a meal that can be prepped in advance and makes a ton. When I got my hands on a Smithfield bone-in pork shoulder at my weekly grocery session I knew it would yield lots of meals. 7 pounds is a lot. That's okay though, we have a freezer and need to eat three.times.a.day. I rely on recipes that make a lot to keep a stocked freezer. I placed the pork into my basket and pumped myself up to do some fat trimming. You see, pork shoulder is known for its fattyness. That is why they work so well when slow cooking and smoking. There's fat involved and fat equals juiciness and flavor. However, too much fat can be an issue and I typically have to trim a few layers off from a pork shoulder before I cook it. Not with a Smithfield pork shoulder. The pork was already trimmed and there was a perfect thin layer that covered one side of the pork. The hardest part of making Pork Sugo was already taken care of by the good people of Smithfield. The hardest part of this recipe was cutting the vegetables, and even that took only 10 minutes. Once the prep work was finished there was not much left to do but to clean up, boil some pasta and wait to eat. Add this meal to your recipe list and make it RIGHT NOW because...for a limited time, if you purchase a Smithfield Pork Shoulder at Market Street, you'll even be entered to win a $100 store gift card. Get the information below: Smithfield Tis the Season SweepstakesEntry dates: 12/11/2016 - 12/24/2016 How to Enter Receive an automatic entry every time your shopping purchase includes at least 1 Smithfield Fresh Pork product using your Rewards account at any Market Street store location (2 items in one transaction= 1 entry) Prizes Fifty winners will receive a $100 Market Street Gift Card Drawing Dates Winners will be selected randomly from among all eligible entries received during the sweepstakes period. A random drawing will be conducted on or around January 4, 2017. See full rules here. Plan for Pork Sugo this week, enter to win a Market Street $100 Gift Card and use this convenient schedule below to enjoy the delicious recipe all week long: Saturday- During your weekly grocery shopping, visit your local Market Street, United Super Market or Albertsons's Market and pick up a Smithfield pork shoulder. Sunday afternoon- cook Pork Sugo, cool and place in fridge (because this meal is even better the next day...if you have the patience to wait!) Monday dinner- Pork Sugo and Gnocchi (freeze half to eat during the next few months), top with freshly chopped arugula and goat cheese Tuesday dinner- Pork Sugo Sandwiches (be sure to add some fresh mozzarella and basil!) Wednesday dinner- Pork Sugo and Orcchiette    Pork Sugo Author note: If you do not have a large enough pan to brown the whole pork shoulder, cut the pork into 4 pieces. Brown in two batches. This recipe makes a ton and will feed a very large crowd. You can also use the meat in sandwiches, tacos or nachos. This recipe is freezer friendly.   Ingredients: 3 tablespoons extra-virgin olive oil 5 teaspoons kosher salt 7 pounds bone-in pork shoulder 2 28 ounce cans whole tomatoes 1 1/2 cups dry white wine (I prefer Pinot Grigio) 1 cup heavy cream 1 onion, diced 2 carrots, diced 2 celery stalks, diced 4 garlic cloves, crushed 5 thyme sprigs, tied with kitchen twine fresh chopped parsley to top   Directions: 1) Heat the oven to 325 degrees. 2) Heat the oil in a large Dutch oven, over medium high heat. 3) Evenly cover the pork with 3 teaspoons of salt. Add the pork to the pan brown for 8 minutes. (3 minutes per larger sides, 1 minute per smaller sides). 4) Remove the pork and set aside. Reduce heat to medium. 5) Add garlic, onion, carrots and celery to the pan. Stir well and scrape up any browned bits. Cook for 5 minutes. 6) Add the wine and continue to cook for 5 minutes. 7) Add tomatoes, cream, thyme, 2 teaspoons salt and pork shoulder. Bring the sauce to a simmer. Cover, place in the oven and cook for 3 hours. 8) Remove the pan from the oven and place on the stovetop. Remove the pork and place on a plastic cutting board. Let cool for 10 minutes and then shred. 9) Simmer the tomato sauce for 20-30 minutes. Add the shredded pork back into the tomato sauce and stir well. 10) Serve on top of pasta or gnocchi. Read More

Roasted Turkey

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Roasting a turkey for the first time is a BIG deal. Let me restart. Cooking a turkey, whether it’s your first time or 50th time is a BIG deal. There’s many reasons for the enormity of this project. First off, a turkey is a large piece of meat. Whether you’re a seasoned cook or not, cooking it to perfection is a tricky endeavor because of the size. The size affects thawing time, ease of handling (let’s face it, 16 pounds of anything can be a little cumbersome to pick up, twirl around, brine and stuff), cooking time and ease of carving. The turkey might be the one of the most intimidating items to prepare for the American cook. Second, individuals are in the kitchen increasingly less these days. To automatically jump into the kitchen and whip up a deliciously cooked bird (and multiple side dishes) can be daunting simply for the fact that cooking is something people are not comfortable with. Thanksgiving requires A LOT of time in the kitchen and the turkey is often the center piece. Third, the turkey (and this is my opinion) is probably one of the least eaten pieces of the Thanksgiving spread. While there is ritual involved in the turkey preparation, removal from the oven and carving of the golden turkey, this large bird can be unenjoyable to eat because it is overcooked, under seasoned, etc. etc…. This all goes back to my main point. The turkey, while a nostalgic symbol of American pride and history, is a BIG piece of meat to cook. It can be tricky. Plus when you add in all the other delicious and irresistible side dishes, Thanksgiving can be overwhelming. Today, with the many conveniences of prepared food it has become common for many families (mine included) to allow others to prepare the turkey for you while the side dishes and desserts are prepared at home. I have seen Market Street’s turkeys and they look spectacular and I will say it is very tempting to allow their skilled cooks to tackle this project. Not this year though. This year is YOUR year to make the turkey and make it well. Let me throw a curve ball. Let Market Street prepare the sides (because have you tried their praline sweet potatoes and green been casserole?) this year and let this recipe guide you to a beautifully and easily cooked turkey. I mean, Thanksgiving is about American tradition and cooking a turkey is something more than likely a long line of your family members have done. Let this bird be an homage to family memories in the kitchen. To bypass all the craziness that is grocery shopping around Thanksgiving, you can even let Market Street shop for you. All you need to do is pick it up at the store (OR have it dropped off on your doorstep). The beauty of online shopping with Market Street is that your 15 pound organic turkey will be delivered to your door step along with all the brining ingredients (which I’ve detailed below). Now, take a deep breath. You’ve got this. Market Street’s got this. We’re all here to support you on your big turkey day. Good luck and Happy Thanksgiving. Roasted Turkey   Author note: The first roasted turkey recipe my husband and I ever cooked was Alton Brown’s. His method of roasting is complete and thorough. We have never roasted a turkey any other way. While the brine and stuffing recipe is A Pleasant Little Kitchen’s, the cooking method is 100% Alton Brown’s.   Ingredients for the brine 2 gallons cold water 1 apple juice 1 1/3 cups kosher salt 1 cup brown sugar 2 tablespoons peppercorns 1 tablespoon allspice berries 2 tarragon sprigs 4 thyme sprigs 4 rosemary sprigs 2 garlic cloves, halved 1 onion, halved 1 apples, quartered 2 inch fresh ginger pieces, peeled 1 12-18 pound turkey   Directions 1. Place all ingredients in a large stock pan. Heat the brine until sugar and salt have dissolved, stir occasionally. Remove the brine from the heat and bring to room temperature. 2. Remove the turkey from the packaging. If there is anything inside the turkey cavity (neck, giblets, etc.) remove these items as well. 3. Place the turkey in a 32 quart plastic container. Pour the cooled brine over the turkey. 4. Place the turkey into the fridge and let brine for at least 12 hours, up to 24 hours.   Ingredients for the turkey 1 garlic, halved 1 onion, halved 1 apple, quartered 1 tablespoon peppercorns 1 tablespoon allspice berries 2 tarragon branches 3 thyme sprigs 3 rosemary sprigs canola oil   Directions 1. Heat the oven to 500F. 2. Remove the turkey from the brine. Rinse the turkey and pat dry with paper towels. 3. Place the turkey on a large rimmed baking sheet. 4. Sprinkle the peppercorns and allspice berries in the bottom of the turkey cavity. Stuff the cavity with the remaining aromatics. After stuffing the turkey, truss the wings and legs to form a compact shape. This will help with even cooking and makes for a better presentation. 5. Place the turkey on a roasting pan and lather the turkey with canola oil. 6. Roast the turkey at 500F for 30 minutes. 7. After 30 minutes, reduce the oven temperature to 350. 8. Remove the turkey from the oven and insert an oven-safe thermometer into the thickest part of the breast. 9. Return the turkey to the oven and cook until the internal temperature reaches 155F. 10. This will take 2 - 2 1/2 hours, depending on the exact weight of the turkey. 11. Peek at the turkey (without opening the oven) with about 30 minutes to go. If the breast skin is getting too dark, place a double piece of foil over it to shield it from the heat during the remainder of the cooking. 12. Remove the turkey from the oven and allow to cool for at least 20 minutes prior to carving. Read More

Jalapeno and Caramelized Onion Mashed Potatoes

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  I ate a lot of mashed potatoes growing up. Once a week our family would have a roast at Granny’s house and instead of roast potatoes she would serve mashed potatoes. I still remember the hand held potato masher my grandfather would man as he mashed the boiled potatoes. As he mashed he would generously add milk, butter and salt. They were delicious potatoes and part of my weekly diet. It’s the only thing I ever remember him making and he mastered it. Needless to say as I’ve gotten older, mashed potatoes has been on my list of sides to perfect. However just eating potatoes is not enough to understand the art of the potato. It requires a bit more research. Cooking with and reading about potatoes is also important. I’ve learned a handful of important pieces of information about potatoes from Marcella Hazaan, Jaques Pepin, Julia Child and through trial and error in my kitchen. I’d like to share them with you. 1) Not all potatoes are created equal. For mashed potatoes, go with a large Yukon gold potato (for baking select Russet potatoes). 2) Potatoes absorb liquid easily, so the less boil time the better. Slice or dice your potatoes in smaller sizes and decrease your cook time. 3) For the perfect mashed potato, do not whip your potatoes with a mixer, instead mash the potatoes with a hand held masher. 4) While the potato is being mashed salt the potato first before adding any liquid. 5) Potatoes and butter are best friends. Be generous with the butter. 6) Do not add cold liquid and butter to the hot potato. Cold ingredients will cool the potatoes. The goal is to keep the potatoes hot at the beginning of the mashing process. Add the cold ingredients (like cheese or sour cream) at the very end. 7) Warm the liquid (like whole milk, half and half or cream) and melt the butter together in a sauce pan before adding to the mashed potato. When using this method, a variety of flavors can be infused into the mashed potato. For example, add a few pieces of crushed garlic cloves to the liquid and the liquid butter mixture will have a hint of garlic flavor. Eureka! For a few years now I’ve longed to incorporate a Texas spin on Thanksgiving. At the heart of Thanksgiving is embracing the land in which you live and celebrating its culture on your table with loved ones. I live in Texas, so let’s honor Texas. No Thanksgiving table is complete without mashed potatoes and Texas would not be the same without jalapenos. Soooooooo….. Jalapenos + Caramelized Onions + Jalapeno Infused Cream and Butter = Everything I Want to Eat in My Potatoes It was even as if Market Street confirmed this Texas flavor profile in mashed potatoes. While gathering the ingredients at Market Street I was pleasantly surprised at the proximity of all the key ingredients. The potatoes, onions (grown in Texas too!) and garlic were all situated on the same stand. All I had to do was spin 180 degrees and there were the jalapenos. I win! Once home boiling potatoes and caramelizing onions, I decided that sautéed jalapenos weren’t enough jalapeno flavor for these potatoes. To infuse an additional layer of flavor into the mashed goodness I threw in the tops and bottoms of the jalapenos to the half and half butter mixture that was warming. Might have been the best decision yet because Jalapeno infused half and half is a treat. These mashed potatoes were filled with caramelized onions and sautéed jalapenos. It hit the bullseye on creating a hearty side dish that has a taste of Texas incorporated into it. So surprise the ones you love this Thanksgiving and serve them mashed potatoes that have a little bit of Texas “pop” to them. Jalapeno and Caramelized Onion Mashed Potatoes   Author note: These potatoes can be made up to three days in advance. To reheat, add additional half and half while heating on the stovetop, microwave or oven.   Ingredients 2 tablespoons extra-virgin olive oil 2 onions, halved then thinly sliced 7 jalapenos, seeded and diced (set aside the stems to be used) 2 1/2 teaspoons kosher salt 8 cups Yukon Gold potatoes, peeled and diced 2 garlic cloves, crushed 1 cup half and half 8 tablespoons unsalted butter 1/4 cup sour cream   Directions 1. In a small saucepan warm the half and half, butter, garlic and jalapeno stems over low heat. Heat through for 15-20 minutes. Set aside. 2. Place the olive oil into a medium sized skillet. Add one layer of onions and season evenly with 1/2 teaspoon kosher salt. Add another layer of onions and season evenly with 1/2 teaspoon kosher salt. Cook on medium-low heat for 45 minutes. Stir occasionally. 3. Add the jalapenos and stir well. Cook for an additional 15 minutes. Set aside. 4. Meanwhile bring a large pan of water to boil and add the potatoes. Cook until tender. Strain the water. 5. Place the potatoes onto the stovetop. With a potato masher, mash the potatoes. Add 1 1/2 teaspoon kosher salt and stir. 6. Strain the half and half and butter mixture into the mashed potatoes. Stir well and continue to mash out any chunks of boiled potatoes. 7. Add the jalapeno onion mixture and sour cream to the mashed potatoes. Stir well until all the ingredients are well incorporated. Salt to taste and serve warm. Read More

A Halloween Treat: Soup 4 Supper

  Halloween is just around the corner.  That probably means a busy night filled with fun, trick-or-treating, and of course, lots of candy.  Why not fill up on a delicious bowl of soup to help warm and energize your family for the evening?There’s something magical about a homemade pot of soup simmering over the stove or in a slow cooker, with the savory flavors melding together perfectly. From chicken matzo ball soup to a hearty beef stew, it can hit the proverbial “spot” on a cold winter’s day or night. According to a survey on Allrecipes.com, soup was selected as being in the top three favorite comfort foods by 28% of survey respondents.4 Reasons Why Soup Can Be Satisfying As SupperIf you are accustomed to eating light at night, or if this is a change you want to make in the New Year, than a nice bowl of soup can certainly suffice as your “light” but satisfying evening meal. Here are four reasons why: Soup is slow--It’s almost impossible to slam down a bowl of soup—soup forces you to eat slowly and enjoy each spoonful.  Soup contributes water--The high water (liquid) content of most soups does superb job of filling your stomach, more so than drinking a glass of water with your meal. There have been several studies suggesting soup may promote satiety, delay the stomach emptying into the small intestine (so you feel full longer), and reduce the calories eaten in the meal that includes soup. Soup fills you up with fiber--Soup/stew is usually high in fiber from beans and vegetables, adding bulk to your meal as it goes through the stomach and intestinal tract.  COOKING TIP-- Pump up the fiber in your soups by adding beans when possible and use whole grains like barley, brown rice, wild rice, or whole-wheat blend pastas instead of refined grains.  Soup is packed with protein--Soups that feature a lean protein like chicken, turkey, lean beef, and fish, can contribute an impressive amount of protein (and satiating power), about 30 grams of protein per serving.  COOKING TIP-- Opt for leaner cuts whenever. If the recipe calls for sausage, substitute a less fat turkey or chicken sausage and you can usually cut the amountin half and add some beans instead.     Low Cal or Creamy?You can’t get into too much trouble calorie-wise as long as the soup you are slurping is broth or tomato based. One cup of broth, by itself, is around 25 calories with one to two grams of fat and a cup of tomato juice is around 40 calories with one gram of fat.Opt for a cream based soup, however, and all bets are off. Many creamy soup recipes call for light cream and just one cup adds about 700 calories and 74 grams of fat. Others call for half-and-half and one cup adds 315 calories and 28 grams of fat. Switching to whole milk in your creamy soup recipe will give your soup the desirable creamy taste and texture but one cup adds only 150 calories and 8 grams of fat. COOKING TIP--The lower fat options to cream or half-and-half have a tendency to curdle with high heat so avoid boiling, blend a tablespoon of flour or 1/2 tablespoon of cornstarch into each cup of milk, and add milk toward the end when the soup is at a simmer.   Here are 3 quick, hearty and healthful soup recipes to try this winter!     Italian Turkey Sausage SoupMakes: 4 servingsPrep Time: Under 15 minutesTotal Time: Under 40 minutesIngredients12 ounces lean polska kielbasa sausage links  (such as Open Nature Smoked Fresh Turkey Kielbasa), diced1 tablespoon extra virgin olive oil1 tablespoon minced roasted garlic (available in jars in the produce section)3 cups low sodium vegetable or beef broth1 (14.5 ounce) can Italian-style diced stewed tomatoes1 cup diced carrots or sliced baby carrots 2 cups raw cauliflower florets cut into bite-size pieces1 (14.5 ounce) can red kidney beans, undrained (great Northern beans can be substituted)2 cups fresh spinach, packed, rinsed1/4 teaspoon ground black pepperDirections1. In a large nonstick saucepan, brown sausage over medium-high heat with olive oil and minced garlic. Stir in broth, tomatoes, carrots and cauliflower. Cover and simmer about 15 minutes or until cauliflower is tender.2. Stir in beans with liquid, spinach, and black pepper, cover and simmer another 10 minutes.3. Spoon into soup bowls, sprinkle Parmesan shavings over the top and enjoy!Nutrition Per Serving: 405 calories, 16 g fat, 3.5 g saturated fat, 1359 mg sodium, 35 g carbs, 11.5 g fiber, 8 g sugar, 29 g protein   Light Chicken Pot Pie SoupMakes: 6 servingsPrep Time: Under 15 minutesTotal Time: Under 40 minutesIngredients4 cups frozen Potatoes O-Brien 3 cups chicken broth 1 cup chopped celery1 cup chopped onions2 tablespoons finely chopped fresh parsley (or 2 teaspoons dried parsley)1/8 teaspoon freshly ground black pepper (add more to taste)2 tablespoons unbleached white flour (1 tablespoon corn starch can be substituted)1 1/2 cups whole milk (low fat milk can be substituted)3/4 cup shelled edamame (available in freezer section) or frozen petite peas2 heaping cups shredded or diced skinless and boneless roasted chicken (pulled from a rotisserie chicken)1 cup shredded extra sharp cheddar cheese (reduced fat or regular)Salt to taste (optional)Optional Toppings:Celery top sticksShredded extra sharp cheddarShredded rotisserie chicken (leftover from the rotisserie chicken)Directions1. Place potatoes, chicken broth, celery, onions, parsley and pepper in a large nonstick saucepan. Bring to a gentle boil, reduce the heat to low and cover the pan. Simmer until tender (about 10 minutes).2. Meanwhile combine the flour with 4 tablespoons of the milk and whisk until smooth. Whisk in the remaining milk.3. Add the milk mixture and the edamame to the soup mixture; stir well. Cover the saucepan and simmer until the soup thickens (about 6-8 minutes).4. Stir in the chicken and cheddar and simmer to melt the cheese. Add salt to taste and serve with optional toppings.Nutrition Per Serving: 330 calories, 10 g fat, 4.5 g saturated fat, 538 mg sodium, 26 g carbs, 3.5 g fiber, 5 g sugar, 33 g protein   Easy Slow Cooker Chili (or) Beer-Lover’s ChiliMakes: 4 servingsPrep Time: Under 15 minutesTotal Time: From 4 to 8 hours with the slow cooker, depending on whether on LOW or HIGH (under 40 minutes if using the stove)Ingredients1 pound 93% lean grass-fed ground beef1 onion, finely chopped1 tablespoon minced roasted garlic (available in jars in the produce section)1 (15 ounce) can kidney beans (pinto or black beans can be substituted), un-drained1 (14.5 ounce) can Mexican-style stewed tomatoes2 tablespoons tomato paste12 ounces beer of choice (amber, light, nonalcoholic or water can be substituted)3 teaspoons chili powder1 teaspoon smoked paprika (regular paprika can be substituted)1 teaspoon ground cumin1 teaspoon dried oregano flakes1 tablespoon dark brown sugar (optional)1/2 jalapeno pepper, halved, seeded and finely chopped (optional), add more to tasteOptional toppings:Chopped onionShredded extra sharp cheddar cheesePlain Greek nonfat yogurt (use like sour cream)Cornbread waffles (pour your favorite cornbread batter onto a nonstick waffle iron coated with canola cooking spray and cook as usual)Directions1. In large nonstick skillet over medium-high heat, brown the ground beef, onion and garlic, stirring often and breaking the ground beef into crumbles (about 5 minutes).2. Spoon the beef mixture into a slow cooker and stir in the beans, tomatoes (including liquid), beer, chili powder, paprika, cumin, oregano, and brown sugar and jalapeno, if desired. Cover and turn the slow cooker on LOW. 3. Cook for 8 to 10 hours (or 3 to 4 hours on HIGH).  NOTE: If you want to use the stove instead, just combine the rest of the ingredients with the meat mixture in the skillet. Bring to a gentle boil, cover, reduce heat to low and simmer 15 minutes.4. Spoon into soup bowls, sprinkle toppings of choice over the top and enjoy!Nutrition Per Serving: 343 calories, 8 g fat, 2 g saturated fat, 612 mg sodium, 37 g carbs, 8.5 g fiber, 13 g sugar, 30 g protein Read More

Easter Ham Sauces

Cherry and Brie Honey Puff Pastry

Pork Sugo

Roasted Turkey

Jalapeno and Caramelized Onion Mashed Potatoes

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Roasted Turkey

Jalapeno and Caramelized Onion Mashed Potatoes

A Halloween Treat: Soup 4 Supper

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