Curried Chicken and Rice Soup

Curried Chicken and Rice Soup

Total Time:

1 hr 15 min

Prep:

20 min

Cook:

55 min

Yield:4 servings

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved

2 medium carrots, sliced diagonally into 2-inch pieces

1 bay leaf

Kosher salt

6 cups low-sodium chicken broth

2 tablespoons unsalted butter

1 large onion, very thinly sliced

1 teaspoon sugar

1 1/2 teaspoons Madras curry powder

1/3 cup jasmine rice

3 tablespoons finely chopped fresh mint

3 tablespoons chopped fresh dill

1 lemon, cut into wedges

Directions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

Balsamic Vegetable Meatloaf

-Bobby Flay

Ingredients
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar



Directions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

Golden Winter Soup

8 Servings

2 Tbsp butter
5 cups cubed peeled  butternut squash (about 1 1/2 Ibs or 1 medium squash)
2 cups cubed peeled russet potatoes
1 tsp kosher salt
1/4 tsp black pepper
2 cups sliced leek
4 cups fat-free, less sodium chicken broth
1 cup half-and-half
12 oz baguette, cut into 16 slices
3/4 cup (3 oz) shredded Gruyere cheese

Preheat broiler

Melt butter in a large Pot (or dutch oven) over medium high heat.  Add squash, potato, salt and pepper to pan.  Sauté 3 minutes.  Add leek; sauté 1 minute.   Stir in  broth.  Bring to a boil.  Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.  Place half of potato mixture into a blender.  Remove center piece of blender lid (to allow steam to escape).  Secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Pour into a large bowl.  Repeat procedure with remaining potato mixture.  Stir in half-and-half.  Cover and keep warm. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese.  Broil bread slices 2 minutes or until golden.  Ladle 1 cup soup into each of 8 bowls; Servce 2 bread slices with each serving.  Garnish with freshly ground black pepper if desired.

Calories 329
Fat 10.9 g
Sat Fat 6.2 g
Mono fat 3 g
Protein 12.8 g
Carb 46.7 g
Fiber 4.8 g
Cholesterol 30 mg
Iron 3.2 mg
Sodium 813 mg
Calcium 217 mg

From Cooking Light- Barbara Kafka

Sweet White Rolls

Mix together:

2 cups warm water
2 Tbsp dry yeast
1 cup sugar

Let sit while you gather:

1 cup melted butter
2 eggs
2 tsp salt
1 tsp baking powder

Mix into yeast mixture and add:

7-8 cups flour

Mix and need until smooth.  Let rise until doubled in bulk.  Shape as desired, let rise again until doubled.  Bake at 350 until golden on top, about 20 minutes.

Burrito Stir Fry

1 Ib boneless, skinless chicken breasts diced
3 Tbsp olive oil
1/4 cup diced yellow onion
1 cup uncooked extra long grain rice
1 14.5 ox can of diced tomatoes, drained
1 15 oz can of black beans, drained and rinsed
1/2 tsp of garlic powder
1/2 tsp of chili powder
1 tsp of cumin
2 1/2 cups low sodium chicken broth
2 cups colby jack cheese
kosher salt and pepper
diced green onions
sour cream

Start by cooking extra long grain rice in chicken broth in a small sauce pan.

Saute onions in 2 Tbsp olive oil until they start to soften.  Season diced chicken with 1 tsp kosher salt and 1/2 tsp paper.  Add chicken to pan and cook over medium high heat until chicken has started to brown.  Stir in black beans, canned tomatoes, garlic powder, chili powder and cumin, and cooked rice.  Heat through.  Sprinkle with cheese and see for 2-3 minutes.  Garnish with fresh tomatoes and green onions.

Fancy Fruit Salad

Papaya
Mango
Pineapple
Banana
Raspberry
Creme Freshe
Mint.

Combine fruit. Dollop Creme Freshe on top. Tear up mint and toss.

Fruit Cinnamon Rolls

Actual Cinnamon Rolls

2 1/4 tsp yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 tsp salt
1 egg
3 1/2 to 4 cups all purpose flour (or whole wheat if you want to be healthy)

Heat oven to 350 F.  In a small bowl, dissolve yeast in warm water and set aside.  In a large bowl mix milk, sugar, melted butter, salt and egg.  Add 2 cups of flour and mix until smooth.  Add the yeast mixture.  Mix in remaining flour until dough is easy to handle.  Knead dough on lightly floured surface for 5-10 minutes.  Place in a well greased bowl, cover and let rise until doubled in size.  Usually 1- 1/2 hours.

When doubled in size, punch down dough.  Roll out on a floured surface into a 15-9 inch rectangle.  Spread filling in dough.  Beginning at the 15 inch side, roll up dough and pinch edge together to seal. Cut into 12-15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar.  Place cinnamon roll slices close together in the pan and let rise until dough is doubled,  about 45 minutes.  Bake for a bout 30 minutes or until nicely browned.

Spread frosting over slightly cooled rolls.

Filling: (Cinnamon)
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 Tbsp ground cinnamon
3/4 cups raisins, walnuts or pecans (optional)

Spread melted butter all over dough.  Mix sugar and cinnamon and sprinkle over buttered dough.  Sprinkle with walnuts, pecans or raisins if desired.

Filling: (Fruit)
1 pint blueberries (or equivalent of any fruit apples with caramel on top is a favorite too)
3 Tbsp sugar
2 tsp cornstarch
2-3 tsp lemon juice
3/4 cup water

In a small sauce pan combine 1 pint of blueberries, sugar and cornstarch.  Stir in lemon juice and water.  Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly.  Remove from heat and allow to cool.

Buttercream Frosting:
1/2 cup shortening
1/2 cup butter
1 tsp vanilla
4 cups powdered sugar
2 Tbsp milk

Combine and beat on high