Sausage And Lentil Soup

Ingredients  

8–12 ounces reduced-fat Italian-style turkey sausage, casing removed 

1½ cups chopped onions 

¾ cup chopped carrots 

1 pound dried lentils 

3 quarts Beef Stock  

1 can (28 ounces) reduced-sodium crushed tomatoes 

½ teaspoon each: dried marjoram and thyme leaves 

1 bay leaf 

2–3 teaspoons lemon juice 

Salt and pepper, to taste

Directions  

1. Cook sausage, onions, and carrots in large saucepan over medium heat until 

sausage is browned, about 8 minutes; crumble sausage with a fork. Add lentils, 

stock, tomatoes, and herbs; heat to boiling. Reduce heat and simmer, covered, 

until lentils are tender, about 30 minutes. Discard bay leaf; season to taste with 

lemon juice, salt, and pepper.

Onion with Cheese Soup

Ingredients

1 lb. Onions, diced into equal size pieces 1 teaspoon Garlic paste Olive oil for frying 1/8 oz. chopped Fresh thyme 8 oz. water Grated parmesan cheese to be used as topping.

Directions

1. Heat olive oil in a stock pan. 2. Fry onions in it till they becomes limp but should not be allowed to change color. 3. Add garlic paste to it and cook for 3-4 minutes more. 4. Add freshly chopped thyme to the mixture and add the water. 5. Simmer over medium heat till mixture is cooked properly. Transfer to a blender. Top with fresh grated parmesan cheese before serving.

Homemade Shrimp Stock

Homemade Shrimp Stock  

  

  

      Ingredients

 The Shells and tails from 2 lb. of Shrimp

 1/2 Cup chopped Onion

 1/4 Cup chopped Celery

 2 Garlic Cloves

 1 Lemon sliced

 2 Fresh Bay Leaves

 3 Sprigs Fresh Thyme

 1 tsp. Black Peppercorns     

                              

                       

                                 

 Directions

 1. Add all ingredients to a dutch oven or a moderate sized stock pot.

 2. Cover this with 6-8 Cups cold water.

 3. Bring almost to a boil, reduce the heat to a low simmer. Skim off 

any scum that rises to the surface. Simmer for about 45 minutes to an 

hour. Strain through a fine mesh strainer. 

 Refrigerate for up to 3 days or freeze for up to 1 month.  

Summer Snow Pea Soup

Summer Snow Pea Soup

  

  

      Ingredients

½ cup each: chopped green onions, yellow onion 

1 tablespoon margarine or butter 

4 cups reduced-sodium fat-free chicken broth 

1 pound snow peas, trimmed 

4 cups coarsely chopped romaine lettuce 

½ teaspoon each: dried tarragon and mint leaves 

Salt and white pepper, to taste 

                        6 tablespoons plain fat-free sour cream                              

                       

                                 

 Directions

 1. Sauté onions in margarine in large saucepan until tender, about 5 minutes. 

Add remaining ingredients, except salt, pepper, and sour cream; heat to boiling. 

2. Reduce heat and simmer, covered, until snow peas are very tender, about 

15 minutes. Process soup in food processor or blender until smooth; strain and 

discard solids. 

3.Season to taste with salt and white pepper. 

Serve warm or chilled; garnish each bowl of soup with a dollop of sour cream.

Make this soup a day in advance so that flavors can blend.

Tomato Vegetable Soup

Tomato Vegetable Soup

  

  

      Ingredients

1 each: chopped medium onion, large rib celery, medium carrot, red bell pepper 

1½ teaspoons olive oil 

1 cup reduced-sodium beef broth 

1 can (28 ounces) Italian plum tomatoes, undrained 

¼ cup dry white wine  

1 teaspoon lemon juice 

¾ teaspoon celery salt 

Pinch of crushed red pepper 

                              Salt and pepper, to taste                                

                       

                                 

 Directions

 1. Sauté onion, celery, carrot, and bell pepper in oil in large 

saucepan until vegetables are tender, about 10 minutes. Stir 

in remaining ingredients, except salt and pepper; heat to boiling. 

Reduce heat and simmer, covered, until vegetables are tender about 15-18 minutes.

2. Process soup in food processor or blender until smooth; season 

to taste with salt and pepper. Refrigerate until chilled.

Shrimp Casserole

Shrimp Casserole 

  

  

      Ingredients

  1 cup chopped Onions

 1 Garlic clove,minced

 1 1/2 lb Med. Shrimp,shelled and deveined

 1 can Cream of mushroom soup

 1 tbsp Fresh chopped Parsley

 1 1/2 tsp Sea Salt

 1/4 tsp Cayenne pepper

 1/4 cup Milk

 1 cup Green bell pepper,chopped

 2 tbsp Butter or margarine

 3 cup Rice,cooked

 1 1/2 tbsp Lemon juice

 1/4 tsp Black pepper

 2 White bread slices

 Paprika                    

                       

                                 

 Directions

 1. In large saucepan, cook onions, bell pepper and 

garlic in butter until crisp-tender. 

 2. Add shrimp, cook 3 minutes longer. Stir in soup, 

rice, parsley, lemon juice and seasonings.

 3. Add bread soaked in milk; mix well.

 4. Spoon into buttered shallow 2-quart casserole;

 sprinkle with paprika. 

 5. Bake in preheated 350F oven for 25-35 minutes.  

Onion Soup with Mushrooms

Onion Soup with Mushrooms

  

  

            

      Ingredients

 3 cups thinly sliced onions 

 1 1/2 cups thinly sliced leeks 

 1/2 cup chopped green onions

 1 tablespoon butter

 1 teaspoon sugar 

 2 cups sliced mushrooms 

 6 1/2 cups reduced-sodium fat-free chicken broth 

 Salt and pepper, to taste                      

 Directions

 1. Cook onions, leeks, and shallots in butter in large saucepan,

 covered, over medium-low heat until onions are softened, about 

15 minutes.

 2. Stir in sugar; cook, uncovered, until onion mixture is 

golden, about 12-15 minutes.

 3. Stir in mushrooms; cook over medium heat until tender, 

about 5 minutes. Add broth and heat to boiling; reduce heat 

and simmer, uncovered, 15 minutes. 

 4. Season to taste with salt and pepper. 

Shrimp with Ginger Sauce

Shrimp with Ginger Sauce  

            

       

  Ingredients

 1 tablespoon soy sauce 

 1 teaspoon rice wine 

 1 teaspoon sesame oil 

 1 lb peeled shrimp 

 2 tablespoons chopped fresh parsley 

 1 tablespoon wine vinegar 

                                                        1 teaspoon chopped ginger root                                                          

 Directions

  

 1. Mix together the soy sauce, wine or sherry 

and sesame oil.

 2. Pour over the shrimp, cover and leave to 

marinate for 30-40 minutes.

 3. Grill the shrimp for a few minutes until just 

cooked, basting with the marinade.

 4. Meanwhile, mix together the parsley, 

wine vinegar and ginger to serve with the shrimp.

Sauteed Shrimp with Spicy Plum Sauce

Ingredients:

1 lb Medium shrimp, peeled and deveined.
 3 teaspoons Oil, divided
 1 large Yellow bell pepper, stemmed, Seeded and cut into very thin strips
 2 med Green onions, thinly sliced
 3/4 Cup Spicy Plum Sauce
 1 Tablespoon Finely minced cilantro

 For Spicy Plum Sauce:

 1 1/2 lb Plums
 1 tablespoon Oil
 2 med Cloves garlic, peeled and finely minced
 1/4 Cup Minced fresh ginger root
 1/2 teaspoon Five-spice powder
 1/2 Cup Lime juice
 5 tablespoon Brown sugar
 1/2 teaspoon Asian chili paste with Garlic*
 1/4 teaspoon Salt

 * Can be found in the Asian section of major supermarkets.                


Directions:

1. In a heavy skillet, heat 1 teaspoon oil over medium heat. Add half of the shrimp and saute until pink and just cooked through, about 2 minutes. Do not overcook. Remove from the pan,

 2. Heat another teaspoon oil. Add the remaining shrimp and cook as before. Remove from the pan.

 3. Put the remaining teaspoon oil in the pan. Add the bell pepper and green onions; saute 3 minutes. Add the plum sauce and simmer 2 minutes.

 4. Stir in the shrimp and cook over medium-low heat 2 minutes. Sprinkle with cilantro and plum sauce and serve.

 For Spicy Plum Sauce:

 1. Pit the plums and coarsely chop. Put into a food processor and puree.

 2. In a heavy, medium-sized saucepan, heat the oil over medium heat. Add the garlic and ginger; saute 2 minutes.

 3. Stir in the plum puree, five-spice powder, lime juice, optional sherry, brown sugar, chili paste and salt. Bring to a boil, reduce the heat and simmer 25 minutes. Stir often.

 4. Remove from the heat and cool.

Crock Pot Shrimp and Vegetable Soup Recipe

Crock Pot Shrimp and Vegetable Soup

Ingredients

1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 cups vegetable broth or Homemade stock
1/2 cup orange juice
2 cups sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
2 strips orange zest (3 in. long)
2 bay leaves
3/4 teaspoon dried marjoram
1/2 teaspoon crushed fennel seeds
1 pound Med. shrimp, peeled, deveined
Salt and pepper, to taste

 Directions

Combine all ingredients, except shrimp, salt, and pepper, in crock pot; cover and cook on high 3 to 4 hours, adding shrimp last 10-15 minutes. Remove and discard bay leaves; season to taste with salt and pepper.