For a couple of weeks now, I (happily!) have been slurping up this tomato soup full of fish and veggies. In fact, I just cracked open my last Rubbermaid container of it. This soup is peppery and citrusy, yummy and substantial. One caveat: The original recipe makes a huuuuge amount, so the next time I make this soup, I will halve all the ingredients.
Makes 18 one-cup servings
From a Penzey’s catalog
3 26-oz. cans of crushed tomatoes
6 1/2 cups water
3-4 carrots, peeled and chopped small
3-4 stalks celery, chopped small
4 TB olive oil
1 lg. sweet onion, minced
1/2 head green cabbage, chopped small
1/2-1 t. salt or to taste
1/4-1/2 t. black pepper or to taste
1 1/2 lbs. white fish (The author suggests tilapia or cod; I used two 12-oz. bags of thawed pollock and cod.)
1-2 T. lemon pepper (I use Penzey’s Sunny Spain blend.)
1/4-1 t. crushed red pepper flakes or 1-2 t. of your favorite hot sauce (optional) (For me, a little heat is mandatory, so I used 3/4 t. crushed red pepper flakes.)
1/2 c. cream (optional) (Again, dairy is mandatory to my mind.)
1. In a large Dutch oven, combine tomatoes, water„carrots, and celery. Bring to a simmer.
2. Meanwhile, in a separate saucepan, heat the olive oil over medium heat. Add the cabbage and onion. Cook until browned and soft, about 20 minutes. The author advises not to rush this step as it provides a lot of flavor to the soup. Stir frequently. Salt and pepper them while they cook.
3. When the carrots are almost cooked, drop the whole fish filets into the soup. As the fish cooks, break up the pieces that aren’t coming apart on their own.
4. When all the fish is broken up and mixed throughout the soup, add the cabbage and onions, then the lemon pepper, then if you wish the crushed red pepper or hot sauce, then if you wish the cream. Add salt and pepper to taste.
5. The author suggests serving the soup with dark bread and butter. I found any good crusty bread delish with a bowl.
Nutritional information per one-cup serving provided by author:
4 g Fat
15 mg Cholesterol
250 mg Sodium
14 g Carbohydrates
10 g Protein
<3 little green trees!
The Richmond Times-Dispatch ran a basic sweet quick bread recipe in 2011 with three sets of mix-ins. I came across the clipping recently and tried the chocolate-cherry-orange version. Scrumptious! Moist! Pretty! My only complaint was that it was a bit crumbly.
Makes 1 loaf of 12 slices (or 12 muffins)
Richmond Times-Dispatch, 2011
1/2 c. vegetable oil
1 1/4 c. sugar (I used 3/4 c. real sugar and 3/4 c. Splenda.)
1 c. applesauce (I used unsweetened.)
1/2 c. water
1 t. vanilla extract
2 c. AP flour (I used 1 1/2 c. AP flour and 1/2 c. white whole wheat flour.)
1/4 t. baking powder
1 t. baking soda
1/2 t. salt
zest of 2 oranges
1/2 c. mini chocolate chips
3/4 c. dried cherries
1. Heat oven to 350 degrees Fahrenheit. Coat a loaf pan (or muffin tin) with cooking spray.
2. In a large bowl, whisk together the oil, sugar, eggs, applesauce, water, and vanilla.
3. In another bowl, whisk together everything else. Gently stir the flour mixture into the applesauce mixture just until combined.
4. Spread the batter into the prepared pan. Cook until a wooden skewer inserted at the center comes out clean, about 50-60 minutes. (It took 1 hour and 10 minutes in my oven.) Allow to cool for 10 minutes in the pan, then turn out onto a cooling rack. Allow the loaf to cool fully before cutting. (For muffins, spoon the batter into the prepared pan and bake for 18-20 minutes.)
Nutritional info per serving provided by author:
10 g fat
35 mg cholesterol
33 g carbs
210 mg sodium
The National Frozen and Refrigerated Foods Association has declared this March the 31st annual National Frozen Food Month. To celebrate, they’ll be distributing 36 million coupon inserts with participating brands—including Dole, Eggo, Green Giant, Jimmy Dean and Tyson Foods—on March 2. Stores will be encouraged to offer their own in-store promotions, so look for additional deals at your supermarket.
A stocked freezer requires less energy to keep cold than an empty one, which gives you an additional money-saving incentive to stock up on these deals.
Cosmopolitan magazine ran this recipe recently, and I’ve already made it three times. Another granola to add to my non-sweet granola collection, and the honey that always accompanied it with my morning yogurt made things sweet enough. When I hit a piece of candied ginger midst the crunch against the yogurt’s creaminess, the spicy-sweet bite woke me up almost as well as coffee.
Makes 3 cups
From Cosmopolitan magazine, January 2014
1 1/2 c. oats
1/2 c. coconut flakes
1/2 c. peanuts
1/2 c. pepitas
1/2 T. curry powder (Yes, that’s right, one-half of a TABLESPOON.)
1/4 c. olive oil
1/4 c. coconut milk
1/4 t. salt
1 T. honey
1/2 c. diced candied ginger
1. Preheat oven to 300 degrees Fahrenheit.
2. Mix together all ingredients except candied ginger. Spread on a rimmed baking sheet.
3. Bake for 50 minutes, stirring every 10. Add the candied ginger after 30 minutes.
No nutritional info provided by author.
For some years, I cooked a perfectly tasty beef stew entirely on the stove top. Then a couple of years ago, I found this recipe for a beef stew started on top of the stove, then finished in the oven, and have never looked back. I also added lemon pepper to the author’s spices, which gives a sunny zing to every bite.
4-6 Servings of 1 1/2 cups each
From a Penzey’s catalog
1 T vegetable oil
2 1/2 lbs. round steak, cut into pieces
2 baking potatoes, peeled if desired and diced
2 c. baby carrots or regular carrots, diced (about 3 large carrots; I wash my regular carrots and do not peel them to retain as many vitamins and minerals as possible. Plus, I’m lazy!)
1 c. chopped celery (2 ribs)
1 med. onion, chopped
1 T. sugar
2 T. tapioca
1 11-oz. can tomato soup or tomato sauce (I prefer sauce, and I use low sodium with either.)
1 can of water
1-2 bay leaves
1/2 - 1 t. salt (I have used both kosher and table.)
1/4 - 1/2 t. black pepper
1/4 t. oregano
1/4 t. rosemary
1/4 t. thyme
1/4 t. lemon pepper (I like Penzey’s Sunny Spain blend.)
1. Preheat oven to 250 degrees Fahrenheit.
2. Heat the oil in a large frying pan over medium heat. Brown the meat.
3. Put the meat and its juices along with all other ingredients in a covered roasting pan. Mix well. Bake for 5 hours. (It takes 3 1/2 hours in my cantankerous oven.)
Nutritional info provided by author based on not using low-sodium ingredients:
Fat 9 g
Cholesterol 105 mg
Sodium 240 mg
Carbs 26 g
Protein 44 g