This hearty, creamy soup is just the ideal fall treat with fresh, crusty bread or fried pita on the side. It makes a wholesome, fresh, delicious and satisfying lunch or dinner meal. You will probably like it enough to serve it as an appetizer when you have guests over for dinner. It is fast, easy and healthy! You could also make it as a vegetarian recipe.

Enjoy! ~

Type: Soup

Serve With: Fresh, crusty bread or fried pita.

Prep Time: 10 min

Yield: Should serve 4 people as appetizer, or 2 people for dinner

Ingredients:

1 medium Butternut squash

2 small Sweet potatoes

1 large Onion

3 cloves Garlic

1/2 tsp Freshly ground cracked black pepper

1/2 tsp Sea salt

1 1/2 tbsp Olive oil

1 cup Heavy cream

1 1/2 cups Chicken stock

1 tbsp Brown sugar

1/8 tsp Nutmeg - Freshly grated is preferred.

1/8 tsp Ginger - You may use 1/2 tsp if it is freshly minced/grated.

1/8 tsp Cayenne pepper

1 Cinnamon stick

Instructions:

1. Preheat oven to 375 F.

2. Peel butternut squash, sweet potatoes, and onion, and scoop out of the squash seeds with a large spoon. Chop into 1′ chunks. Sprinkle with sea salt, freshly cracked black pepper, freshly grated nutmeg, ground ginger, and cayenne pepper, and drizzle with olive oil.

3. Combine these ingredients in a small roasting pan or oven proof dish, and roast at 375 F for 15 min, then reduce temperature to 335 F, and continue to roast until fork tender (~ 55 min).

4. 10 min before finishing roasting, sprinkle brown sugar over vegetables.

5. Combine roasted vegetables, chicken stock, and butter in a large soup pot, and use a hand blender to blend it to the consistency you desire. Add heavy cream and stir.

* Tip: If you like chunks in your soup, blend it less. If you like it completely smooth, blend it completely.

* Tip: Use a standing blender if you don’t have a hand blender.

6. Heat soup until it is the temperature you desire (~ 5-8 min) and drop a cinnamon stick in soup pot during this time.

7. Take out cinnamon stick, and season with sea salt & pepper to taste.

8. Garnish with dollop of sour cream or creme fraiche, a nasturtium flower and a cinnamon stick. Beautiful!!!

9. Serve with crusty bread or fried pitas, and Enjoy!

I hope you enjoy this recipe…

Eat Deliciously!

Kimberly Edwards is the founder of Cooking With Kimberly - Decadent Cooking from Home - Find a Delicious Cooking Recipe, Great Products and Helpful Tips & Information that will help you Explore the Joy of Cooking!

Discover more Amazing Soup Recipes and Check out Kimberly’s Cooking Secrets at: http://www.CookingWithKimberly.com

Article Source: http://EzineArticles.com/?expert=Kimberly_Edwards
http://EzineArticles.com/?Cream-of-Butternut-Squash-and-Sweet-Potato-Soup&id=925009

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This menu features a quick and easy recipe for chicken cacciatore, a warm spinach salad and a sugar-free white cake with various topping options, to finish off the meal. Quick, easy, and healthy, too. Try this meal. You’ll be glad you did.

EASY CHICKEN CACCIATORE

2 tbsp olive oil

2 lbs boneless, skinless chicken breasts and/or thighs

1 cup thinly sliced onion

1 cup thinly cut strips of green bell pepper

1/2 cup diced celery

2 tbsp Tomato Basil Garlic blend (such as Mrs. Dash)

1 - 14 1/2 oz can diced tomatoes, undrained

1/2 cup red cooking wine

Cooked whole-wheat thin spaghetti for 4 to 6 servings.

Heat oil in large skillet. Add chicken and cook over medium heat on both sides until lightly browned. This should take about 5 minutes per side. Remove from pan and set aside. Add onion, bell pepper, celery and spices to skillet. Cook over medium heat 3 to 4 minutes until vegetables are tender, stirring occasionally. Stir in tomatoes and red wine. Return chicken to skillet with vegetables and cook over medium heat 6 to 8 minutes or until chicken is no longer pink in center. Serve over cooked spaghetti.

WARM SPINACH SALAD

1 bag (approx. 7 oz) baby spinach leaves

1/2 cup salad croutons (non-fat preferred)

1/4 cup white vinegar

1/4 cup water

1/4 cup Dijon mustard

3 tbsp SPLENDA Granular

5 slices bacon

1/4 cup chopped red onion

2 cloves garlic, peeled and minced

Wash spinach leaves well, remove stems and drain in a colander. Place in a salad serving bowl and add croutons. In a small mixing bowl, blend together water, vinegar, mustard and SPLENDA. Set aside.

Over medium-high heat, fry bacon in saucepan until crispy. Drain well on paper toweling. In same pan, put onion and garlic; cook 1 to 2 minutes. Add vinegar mixture, return bacon to pan and simmer another 1 - 2 minutes. Pour over spinach and croutons and mix well. Serve immediately while still warm.

QUICK WHITE CAKE

1 2/3 cups sifted cake flour

2 tsp baking powder

1/8 tsp salt

1 cup Equal Sugar-Lite

1/2 cup solid shortening

2 egg whites

3/4 cup 2% milk

1 tsp vanilla

Preheat oven to 350 degrees

In a medium mixing bowl, combine flour, baking powder, salt and Equal. Blend together well. Add shortening and egg whites. Using an electric mixer, at low speed, mix into flour mixture. Add milk and vanilla and beat at medium speed for 3 minutes or until smooth. Spray a 9 x 13 inch baking pan with non-stick cooking spray. Pour batter into pan and bake at 350 degrees for 30 - 35 minutes until a toothpick inserted in center comes out clean.

Topping suggestions:

Cut into squares and top each square with a dollop of sugar-free whipped topping, and fresh berries of your choice.

Mix a small package of your favorite flavored gelatin mix according to package conditions. As cake begins to cool, poke holes in cake with a large fork. Pour 1/2 of the gelatin mixture over cake. Refrigerate. Refrigerate the remaining gelatin until lightly set. Using mixer, mix gelatin into one small carton sugar-free whipped topping. Spread over cake. Keep in refrigerator until serving time.

Enjoy!

For more of Linda’s recipes and diabetic information go to http://www.diabeticenjoyingfood.squarespace.com She also has a Vintage Recipe Blog called http://www.grandmasvintagerecipes.blogspot.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
http://EzineArticles.com/?Easy-Chicken-Cacciatore-Meal-With-Whole-Wheat-Spaghetti-Menu-and-Recipes&id=1431460

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If you already had a full meal for lunch, you most likely don’t feel like something so filling again for supper. If you want to eat healthy and balanced, then it’s a great idea to choose something light for dinner, especially if your lunch had quite some calories today. And seeing that you already cooked, you definitely don’t want to stand behind the stove again, so it should be an easy non-cooking recipe.

Here are 2 easy quick dinner recipes which are light and healthy. Both of them make four servings.

• Mixed salad with whole grain rolls
• Noodle and mushroom soup

Light dinner recipe #1: Mixed salad with whole grain rolls

Ingredients

• 1 medium lettuce
• 2 red and 2 yellow peppers, sliced
• 250 g fresh mushrooms, sliced
• 200 g feta cheese, cut into small cubes

Dressing:

• 4 tbsp. olive oil
• 2 tbsp. lemon juice
• ¼ tsp. salt
• 1 pinch freshly ground black pepper
• 1 tsp. thyme
• 4 whole grain rolls

Wash the salad, tear it into pieces and drain it. Then mix it with the other ingredients. For the dressing, simply mix all ingredients well, pour over the salad and mix thoroughly. Serve with the rolls. This recipe won’t take you more than half an hour, and it doesn’t require any cooking.

Light dinner recipe #2: Hawaiian Toast

Ingredients

• 8 slices of brown toast
• low-fat margarine
• 8 slices lean ham
• 1 large can pineapple rings or peach halves (should contain 8 rings or halves)
• 8 slices low-fat cheese
• yellow curry powder

Preheat the oven on maximum temperature. Spread the margarine on the toast and place it on a baking tray covered with baking paper. First put a slice of ham on each toast, then a pineapple ring and a slice of cheese. Grill the toast for approximately 5 minutes until the cheese has melted and slightly browned. Sprinkle a bit of curry on and serve. Done within half an hour, too.

Now, enjoy your light dinner and come up with more ideas yourself. You can put anything into your salad, be it vegetables that can be eaten raw or fruit, or both. Just choose foods that go quick to prepare. You can also adapt the toast. Maybe you prefer the grilled chicken stripes that you got in your fridge from yesterday’s lunch with tomato to ham and fruit. Many light soups are also very quick and easy to make if you use canned veggies and leftover rice or soup noodles.

Bettina Berlin is a health professional specializing in healthy nutrition and quick cooking. Eating healthy and thus maintaining a healthy weight can significantly improve your health and help prevent many diseases. Is your life so hectic that preparing healthy food often seems impossible? Then visit http://www.elishas-quick-recipes.blogspot.com TODAY and get your FREE fast cooking tips and much delicious quick easy recipes!

Article Source: http://EzineArticles.com/?expert=Bettina_Berlin
http://EzineArticles.com/?Cooking-Light-Recipes—2-Easy-Quick-and-Healthy-Recipes-For-Your-Dinner&id=2712464

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However, when you make subtle variations slowly and gradually, the loved ones might actually enjoy the light cooking you put together with out even realizing it.

Whole Grains

If you’re a large pasta fan, begin blending One hundred per cent entire grain pasta such as spaghetti or other shapes into your frequent foods. A couple of lengths of browner colored pasta here and there might not throw your loved ones off. Steadily increase the proportion of brown to white and then blend it with lots of vegetables and they might not be able to tell the distinction. Should they do notice, ask them if they feel there is a drastic distinction in taste. If they reply in the negative, you might have gained your initial battle.

Sneak in Veggies

There are a lot of recipes to be found on the web as well as in books on how you are able to make zucchini muffins and carrot pancakes and no one is the wiser. Quite a few popular fruit juices have started including healthy servings of veggies in their fruit juices so that your kids receive their daily recommended amounts with out it having to be a large issue.

Switch to Low Fat

In any recipe you make, whether it is for brownies, alfredo sauce or meatloaf, you might run into the need for milk, cheese and other such items. Fortunately today, cooking light is made simpler with reduced fat and fat-free versions of numerous of the staples. When mixing up milk, cheese and butter for macaroni and cheese, use skim milk, reduced fat cheddar and vegetable spread rather than the frequent ingredients and your kids might barely notice the distinction.

Easy Substitutes

Use no calorie sweeteners for ones cookies, unsweetened apple sauce rather than butter or oil when baking and switch to canola or olive oil and cooking light will neither be a chore for you nor a large problem for the family.

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By Alice T Anderson

Want to cook Thai stir fry just like the restaurant? Surprise your family and friends with this authentic Thai recipe.

The key of having that authentic Thai stir fry taste lies in the coconut milk, every other ingredient has to maintain the same ratio with how much coconut milk you put in.

Basic ingredients:

• 1 quart water
• 3/4 cup coconut milk
• 2 cups uncooked jasmine rice
• 1 1/2 cups chopped fresh basil leaves
• 1 tablespoon olive oil
• 2 tablespoons fresh ginger root, minced
• 3 tablespoons soy sauce
• 3 tablespoons rice wine vinegar
• 3/4 teaspoon red pepper flakes
• 1 1/2 tablespoons fish sauce
• 1 medium onion, sliced
• 5 green onions, chopped
• 3 cloves garlic, minced
• 3 shiitake mushrooms, sliced
• 2 pounds skinless, boneless chicken breast halves, cut into 1/2 inch strips

Ingredients adjustment (base on personal taste):

Spicy - Add more red pepper flakes and chile oil.

Blend - Less vinegar and more mushrooms.

Directions:

1. Boil rice and water in a pot.

2. Cover pot, reduce heat to low for 20 minutes.

3. Mix the following in a bowl:

- coconut milk

- soy sauce

- rice wine vinegar

- fish sauce

- red pepper flakes.

4. Heat oil with skillet over medium-high heat.

5. Stir in ginger, onion and garlic.

6. Cook until lightly browned.

7. Add chicken strips, cook for 3 minutes (or until browned).

8. Stir in the sauce from the bowl.

9. Cooking until sauce is reduced to 1/3.

10. Mix in green onions, basil and mushrooms.

11. Cook until everything is heated through.

12. Serve over the cooked rice.

Alice Anderson is a mother of 2 lovely boys, she loves cooking and spending a lot of time in the kitchen trying new taste and sharing recipes with others, recently she is interested in Cooking Crab Legs and Bose Home Theater.

Article Source: http://EzineArticles.com/?expert=Alice_T_Anderson
http://EzineArticles.com/?Authentic-Thai-Chicken-Stir-Fry&id=3475783

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I love living where I do and wouldn’t think of moving. I just wish someone would open up a Thai restaurant in our community. Being a chef I might have an advantage over knowing how to cook Thai food over a lost of people but then there’s the problem of getting the right ingredients. When I travel the first place I look up is a Thai restaurant.

This recipe has no ingredients that cannot be found in your neighborhood supermarket and it is one of the most delicious Thai recipes that I have ever tasted. The salad gets its heat, traditional in Thai dishes, from cayenne pepper but using dried red pepper flakes instead allows everyone to make it as spicy as they wish. However, it has to be a little bit spicy or it wouldn’t be Thai.

For 2 people:

1 1/2 cups cooked long grain rice

2 tablespoons olive oil

3 tablespoons fresh lime juice

3 tablespoons Asian fish sauce

1 heaping tablespoon sugar

Pinch of cayenne pepper

4 scallions chopped, including the green parts

3 carrots grated

1 cucumber peeled, halved lengthwise, seeded and cut into 1/4 inch dice.

1/4 cup fresh cilantro chopped (you can substitute parsley if you have to but I would rather use dried cilantro)

Combine the oil, lime juice, fish sauce, sugar and cayenne and let stand for five minutes. Then, combine all of the ingredients in a large bowl and toss until thoroughly mixed. Let stand at room temperature until ready to serve.

NOTE: Now that I have given you the basic recipe it’s time for you to use your imagination. The salad is wonderful just like you made it but it’s even better with the addition of poached shrimp or scallops, thinly sliced chicken breasts or, my favorite, very thin slices of rare beef.

I can guarantee that if you make this once you will make it again.

This recipe, along with 325 others, can be found in my cookbook, Help-I Gotta Cook! named Cookbook of the Year in 2007. Go to my webpage http://www.ineedtocook.com to find out what others think of the book or to Amazon.com to order it.

Article Source: http://EzineArticles.com/?expert=Ed_Dugan
http://EzineArticles.com/?Thai-Rice-Salad—A-Real-Winner!&id=3456290

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Indian cuisine is best known world wide for its use of spices. Its non-vegetarian side features a large variety of juicy, tender delicacies made with eggs, mutton, chicken, fish etc. Here, I have discussed an amazing recipe for one of the most popular Indian dishes, the ‘Murgh Makhani‘, the delicious Indian version of Butter Chicken.

‘Murgh Makhani’ is an authentic Indian dish, which is now popular as ‘Butter Chicken’ in several countries all around the globe. The origin of this dish can be traced back to the times when the Mughal Empire ruled India. The dish was first invented in Delhi, the capital city if India, by a person working in the kitchen staff of a famous restaurant named ‘Moti Mahal’, located in a small place called ‘Daryaganj’ in the heart of Delhi. Although the basic recipe of ‘Murgh Makhani’ remains same, the actual flavor differs from restaurant to restaurant in India and abroad.

Served with steamed rice, ‘naan’, ‘roti’, or ‘parathas’ (forms of Indian breads), Murgh Makhani is prepared by marinating a chicken overnight in a mixture of yoghurt and various spices. The chicken is then grilled and roasted, and finally added to the Makhani sauce, which is made using butter, cream, tomatoes, almonds, and a mixture of various Indian spices.

Here is a detailed recipe for this popular Indian dish:

Ingredients:

For Chicken Marinating:

- Chicken Pieces (boneless): 800 g

- Coriander Powder: 1 teaspoon

- Sour Curd: 1 tablespoon

- Ginger Paste: 2 teaspoons

- Garlic Paste: 1teaspoon

- lemon juice: 1 tablespoon

- Cumin Powder: 1 teaspoon

- Onion paste: 1 tablespoon

- Red Chili Powder: 1 teaspoon

- Salt to taste

- Few drops of orange color

For Chicken Gravy:

- 4 large tomatoes chopped

- 4 tablespoon Butter

- 1 tablespoon Fresh Cream

- 1 teaspoon Coriander Powder

- 1 teaspoon Cumin Powder

- 1 teaspoon Red Chilli Powder

- 1 teaspoon Black Pepper Powder

- 2 teaspoon Ginger finely chopped

- 2 teaspoon Green Chilly finely chopped

- salt to taste

- sugar to taste

For Garnishing:

- Melted Butter

- Fresh Cream

- Coriander Leaves finely chopped

Recipe:

1) Make small cuts in the chicken pieces.

2) Mix all the chicken marinating ingredients as listed above. Add the mixture to the chicken pieces and mix well.

3) Allow the chicken to marinate for a few hours (minimum of 2-3 hours).

4) Put the marinated chicken in a heavy bottom wok containing half the butter. Cover it well and cook until the chicken is properly cooked. Next, stir fry the chicken for a few minutes and keep it aside.

5) Heat the remaining butter in a saucepan and add the red chili, coriander, cumin and black pepper powders in quantities listed above.

6) Fry for a few minutes and then add the chopped tomatoes, sugar, and salt. Cook on medium flame till the tomato-butter puree thickens and the fat separates out.

7) Add the whipped cream and cook on low flame for 5-7 minutes.

Next, add the chicken pieces along with chopped ginger and green chilies to the gravy. Cover and simmer on low heat.

9) While serving, pour the melted butter on the chicken and garnish the dish with fresh cream and finely chopped coriander leaves.

10) The traditional Indian Murgh Makhani is ready. Serve it hot with Indian breads, such as a ‘tandoori roti’ or a ‘naan’. You can also serve it with rice.

If you would like to learn more interesting Chicken Recipes, visit the online Indian Recipe Guide at abcdrecipes.com - Explore The Flavor of Indian Cooking with over 700 Indian recipes.

Article Source: http://EzineArticles.com/?expert=Eshwarya_Patel
http://EzineArticles.com/?Experience-the-Flavor-of-Indian-Cuisine—Recipe-For-Murgh-Makhani-(Butter-Chicken)&id=2139125

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Last year, my husband and I took a dream vacation to Hawaii. We got to tour most of the islands and saw all sides of Hawaii, from Honolulu and the glitzy beach resorts to little towns well off the main tourist track.

Everywhere we went, we could count on finding an ubiquitous dish called shoyu chicken. Sometimes it came served with exotic garnishes, usually in the fancier restaurants, and sometimes it came straight out of the cooker and served on paper plates from some roadside stand, but it was always delicious.

When we got home, I knew I had to try cooking some shoyu in my own kitchen.

There must be thousands of different recipes for this dish. The differences are mainly in the ingredients for the sauce, but even the chicken itself can be cooked any way you like, from boiling in a pot to baking in the oven to grilling on the barbecue.

No matter the recipe, one ingredient you’ll always find is soy sauce. That’s because that’s what shoyu means–soy sauce. If you want, you can just call this dish soy sauce chicken. But I prefer to use the word “shoyu” in tribute to its native home in Hawaii.

If you would like to cook shoyu chicken, why not go all the way and make it the food centerpiece of a Hawaiian-themed party? Break out the leis, put on some ukulele or Don Ho music, and have some tropical fun.

This shoyu chicken recipe serves 12 people. If you want to make it just for your family instead of for a party, cut back the recipe portions accordingly.

Ingredients

12 pounds of chicken thighs

3 cups brown sugar

4 cups soy sauce

4 cans chicken broth

1/2 cup white wine

6 cups pineapple juice

1 cup vinegar

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1/4 cup Worcestershire sauce

chopped green onion tops

4 cloves garlic, crushed

2 tablespoons ground ginger

2 cans pineapple rings

Directions

1. Wash and drain the chicken thighs.

2. Combine the sauce ingredients (everything listed above except the pineapple rings).

3. Combine the chicken and the sauce in a large pot. Bring to a boil, cooking 30 minutes or until the chicken is tender.

4. Place chicken thighs on serving platter; decorate with pineapple rings and serve.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: www.solid-gold.info/most-wanted-recipes.html

Article Source: http://EzineArticles.com/?expert=Sarah_Sandori
http://EzineArticles.com/?How-to-Cook-Shoyu-Chicken—The-Hawaiian-Treat&id=341272

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Many cook books have corn chowder recipes. The recipe in Fannie Farmer’s book, “The Boston Cooking School Cook Book,” originally published in 1896, calls for canned corn, onions, potatoes, and salt pork. This hearty soup is served with hard “common crackers” soaked in cold milk to soften them.

New England recipes for corn chowder contain the basics of onions, potaotes, corn and cream. Fannie Farmer’s recipe may have evolved from New England clam chowder with corn. Southern recipes for corn chowder call for the trinity — onions, celery, green and red peppers. Many professional chefs and home cooks have experimented with the corn chowder recipes.

Jasper White, on the Leite’s Culinaria website, describes corn chowder as “the king of farmhouse chowders.” His recipe is based on a Shaker recipe from Hancock Village in Pittsfield, Massachusetts. White adds chicken stock to his corn chowder, along with cumin and tumeric.

Ina Garten’s corn chowder recipe, posted on the Food Network website, also contains chicken stock. She adds white sharp cheddar cheese to her chowder for added richness.

On this cold Minnesota morning corn chowder sounded warm and comforting, but I didn’t want to go to the store for any fancy schmancy ingredients. When I checked the food on hand I found everything I needed for stick-to-your-ribs corn chowder. I made my chowder in a cast iron skillet, but you may wish to use a soup pot. From start to finish, this hearty chowder took only 20 minutes to make. This recipe feeds four and may be doubled.

Stick to Your Ribs Skillet Corn Chowder

4 slices thick bacon, cut into thin strips with kitchen shears

4 green onions. cut into thin slices with kitchen shears

2 small red potatoes, washed and diced

1/2 cup frozen vegetable combination of corn, carrots, and asparagus, defrosted (I found these leftover veggies in the refrigerator.)

12 3/4-ounce can creamed style corn (I used salt-free.)

3/4 cup fat-free half and half (Approximate measure. I filled the corn can 3/4 of the way with cream)

1/2 teaspoon dried thyme leaves

Salt and freshly ground pepper to taste

Cook bacon in skillet until crisp and brown. Remove bacon with slotted spoon and drain on paper towels. Carefully wipe skillet with additional paper towels. Pour green onions into skillet and saute over low heat until wilted.

Put diced potatoes in a bowl with a little water. Cover and microwave on high for 1 1/2 minutes. Drain water and add potatoes to skillet. Cut defrosted carrots and asparagus into small pieces. Add these pieces, defrosted corn, canned corn, half and half, thyme and salt and pepper to soup. Cover and simmer over very low heat until heated through and flavors blend. Serve with tiny oyster crackers. Makes 4 generous servings.

Copyright 2008 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30 years. Before she became a health writer she was a food writer for a local magazine. Centering Corporation in Omaha, Nebraska is publishing her 26th book, “Writing to Recover: The Journey from Loss and Grief to a New Life.” The company is also publishing two companion products, the “Writing to Recover Journal,” which contains 100 writing jump-starts, and the “Writing to Recover Affirmations Calendar.”

Another grief resource, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD is available from http://www.amazon.com Please visit Harriet’s website and learn more about this busy author and grandmother.

Article Source: http://EzineArticles.com/?expert=Harriet_Hodgson
http://EzineArticles.com/?Stick-to-Your-Ribs-Skillet-Corn-Chowder&id=1612097

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