Friday, September 18, 2009

Did you see the weather forecast today?
Cooler weather ahead.
You know what that means...soup's on!
Here are a few new recipes I'm hoping to try next week:

Sausage Ratatouille

3 to 4 links Italian sausage
4 1/2 T. olive oil
1 medium eggplant, peeled & cut into 3/4 in. dice
2 small zucchini, halved & sliced
1 medium green bell pepper, halved, seeded, & sliced
2 to 3 garlic cloves, minced
2 c. canned diced tomatoes
1 T. plus 1 tsp. tomato paste
Salt and pepper
2 T. chopped fresh Italian parsley
3 T. chopped fresh basil

Bring a medium-size pot of water to a boil. Puncture the sausage links in several places, then cook them at a low boil until they're no longer pink in the center, about 14 minutes. Transfer links to a plate to cool, then slice them into 1/4 inch-thick rounds.
Over medium-high heat, warm 3 T. of the olive oil in a large deep skillet. Add the eggplant and zucchini and saute them, stirring often, until they are lightly browned but not soft, about 7 minutes. Transfer the vegetables to a plate.
In the same skillet over medium heat, warm the remaining olive oil. Add the onion and bell pepper and saute them for 3 minutes. Stir in the garlic and sliced sausage and saute, stirring often, for 3 minutes more. Stir in the tomatoes, eggplant, and zucchini.
Partially cover the skillet and gently simmer the ratatouille for 5 minutes. Add the tomato paste, along with the salt and pepper to taste, and simmer 5 minutes more. Stir in the parsley and half of the basil. Serve hot, sprinkled with the remaining basil.
*This recipe is from the October 2009 issue of Family Fun.

Chicken Soup with Lentils and Barley

1/2 cup dried brown lentils
1 tablespoon olive oil
1 cup sliced leeks
1/2 cup chopped red or green bell pepper
1 garlic clove, minced
5 cups low-sodium chicken broth
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1 1/2 cups cooked chicken (about 1/2 pound), chopped
1 1/2 cups sliced carrots
1/2 cup quick-cooking barley
1 can (16 ounces) no-salt-added diced tomatoes
1. Rinse lentils under cold running water; drain and set aside.
2. In a large saucepan, heat olive oil over high heat; add leeks, bell pepper, and garlic. Cook until tender.
3. Stir in chicken broth, basil, oregano, rosemary, black pepper, and lentils. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
4. Stir in chicken, carrots, and barley. Simmer, covered, about 20 minutes more, or until carrots are tender. Stir in undrained tomatoes; heat thoroughly and serve.

Curried Vegetable Stew with Couscous
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/4 cup water
3 tablespoons olive oil
1/2 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped fresh cilantro
1 head cauliflower, cut into florets
2 zucchini, diced
1 cup green beans, cut into 1/2-inch diagonal pieces
1 cup canned chickpeas, drained and rinsed
1 cup diced fresh tomatoes
Cooked couscous
1. Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro, and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften.
3. Add cauliflower, zucchini, and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender.
4. Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.

Creole Chicken Stew
1 tablespoon olive oil
1 green bell pepper, cut into 1/2-inch squares
1 onion, chopped (about 1/2 cup)
1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices turkey bacon, chopped (optional)
2 teaspoons minced garlic
1/4 cup white wine
1 can (15 ounces) no-salt-added whole tomatoes in puree, chopped
2/3 cup water
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/2 teaspoon bottled hot pepper sauce
1/2 pound fresh green beans, trimmed and cut into 1-inch pieces
Cooked rice
1. Heat oil in a large skillet over medium-high heat. Add bell pepper and onion; cook, stirring, 4 minutes, or until tender. Transfer to a bowl.
2. Add chicken to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until browned. Add bacon, if using, and garlic; cook until browned.
3. Pour in wine; cook 1 minute. Stir in tomatoes, bell pepper mixture, water, oregano, cumin, thyme, and hot sauce; bring to a boil.
4. Add green beans; reduce heat and simmer, covered, for 15 minutes, or until chicken is cooked through. Serve over rice, if desired.
*These recipes are from Fitness Magazine October 2009 Issue.
Don't these souper heart healthy recipes get you in the mood for fall?