Tuscan Turkey Soup

Recipe from Donna Kranchalk Danchisko

Ingredients
 
2 Tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
2 (14 1/2 ounce) cans reduced sodium chicken broth
1 (15 ounce) can pumpkin puree
1 (15 ounce) can white beans
2 cups cubed cooked turkey
1/2 tsp salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
 
Directions
 
In a large saucepan, heat oil over medium high heat. Add onion and celery. Cook and
stir until tender. Add garlic and cook one minute longer. Stir in broth, pumpkin, beans,
turkey and seasonings. Bring to a boil. Reduce heat and simmer uncovered until heated
through, stirring occasionally.

Cumin & Thyme Pumpkin Chicken Soup

 

Recipe from Amy Comiskey

This is the recipe that Amy followed: https://newmansown.com/recipes/cumin-thyme-pumpkin-chicken-soup/

Ingredients
 
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) can pumpkin puree
4 cups chicken broth
1 cup carrots, chopped
½ cup celery, chopped
1 tbsp olive oil
1 tbsp Newman’s Own Onion Powder
1 tsp Newman’s Own Ground Thyme
½ tsp Newman’s Own Garlic Powder
½ tsp Newman’s Own Ground Cumin
¼ tsp Newman’s Own Ground Cinnamon
¼ tsp Newman’s Own Sea Salt Flakes
⅛ tsp Newman’s Own Black Pepper Coarse Ground
¼ cup chopped fresh parsley, for garnish (optional)
 
Directions

Heat the olive oil in a large pot over medium heat

Add the chicken and cook until browned on all sides.

Stir in the pumpkin puree, chicken broth, carrots, celery, onion, garlic, thyme, cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Garnish with chopped parsley, if desired.

 

Cozy Autumn Wild Rice Soup

Recipe from Maria Dowd

Maria followed this recipe: https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/#tasty-recipes-60115

 
Ingredients:
 
6 cups vegetable stock (or chicken stock)
1 cup uncooked 100% wild rice
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay Seasoning
1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
2 large handfuls of kale, roughly chopped with thick stems removed
Fine sea salt and freshly-cracked black pepper
 
Directions
 
Instant Pot (Pressure Cooker) Method:
 
Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
 
Pressure cook. Cover and cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest and naturally release the pressure for 10 minutes.  Then carefully open the vent and quick release the remaining pressure.  Remove lid and discard the bay leaf.
 
Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
 
Serve. Serve warm and enjoy!
 
Stove Top Method:
 
Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
 
Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
 
Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
 
Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
Serve. Serve warm and enjoy!
 
Notes:
 
Alternate cream sauce recipe: In place of the coconut milk, you can either add 1 1/2 cups half and half.  Or you can make a cream sauce by melting 3 tablespoons of butter in a (separate) saucepan over medium-high heat, whisking in 1/4 cup flour for one minute, and then whisking in 1 1/2 cups milk until the mixture is smooth.  Let the sauce cook until it nearly reaches a simmer, at which point it will thicken, then remove from heat and add the sauce to the soup once the rice has completely cooked.
 

 

Instant Pot Split Pea Soup with Ham

Recipe from Monica Pileggi, 7 February 2024 

 
Recipe by: https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/

Prep Time 10 minutes mins
Cook Time 15 minutes mins
Time to pressurize and depressurize 25 minutes mins
Total Time 50 minutes mins

Servings: 8 servings

Ingredients

3 tablespoons butter
1 onion diced
2 ribs celery diced
2 carrots diced
1 cooked ham bone, a smoked ham hock, or 6 oz. diced deli ham (Don’t use fresh/uncooked ham)
1 lb. dry split peas sorted through and rinsed
6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture
2 bay leaves
kosher salt and black pepper [don’t add salt if using a broth with salt]
chopped fresh parsley for garnish, optional 

 

Directions:
 
Turn pressure cooker to the "sauté" setting. Melt butter and sauté onion, celery, and carrots for about 5 minutes, until softened.

  

                                  
Add the split peas, chicken stock, ham bone, and the 2 bay leaves.
 
Turn off the "sauté" function.
 
Cover pressure cooker and set to manual, high pressure for 15 minutes.
 
Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
 
If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
 
Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
 
My Notes:
 
I used avocado oil instead of butter.
I added 2 cloves of garlic, minced, along with the onions.
I added a pinch of dried thyme.
I did the natural release for 14 minutes before the quick release.
 
This was such an easy soup to make with the instant pot. This recipe is a keeper!

 

Chinese Chicken Noodle Soup with Sesame and Green Onions

Recipe from Candy Elzey

Candy followed this recipe: https://www.epicurious.com/recipes/food/views/chinese-chicken-noodle-soup-with-sesame-and-green-onions-106192 
 
Ingredients:
 
1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro
 
Directions:
 
Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
 
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
 
Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
 
Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
 
Sold at Middle Eastern markets, natural foods stores and some supermarkets.
 
** Available at Asian markets, specialty foods stores and some supermarkets.

Lemon Chicken Soup

Recipe from Wendy Robbin

Recipe from https://thecleaneatingcouple.com/instant-pot-healthy-lemon-chicken-soup/

Ingredients
 
1 tablespoon olive oil
1/2 cup celery chopped finely
1 cup onion chopped finely
1 tablespoon garlic minced, about 5 cloves
2 cups carrots sliced in small circles
1/2 teaspoon salt
1/2 teaspoons pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
4 bay leaves
1.5 lb boneless, skinless chicken breasts about 3 chicken breasts
6 cups chicken broth low or no salt (1.5 quarts)
1/2 cup fresh squeezed lemon juice (off to the side)
1 cup dry orzo or other pasta sub zoodles or GF pasta
 
Crockpot Instructions:
 
In a pan, heat olive oil over stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
 
Add sautéd veggies to the crockpot. Stir in carrots and spices.
 
Place whole chicken breasts on top of vegetables in crockpot. Cover with chicken broth. Do not add lemon juice to the pot.
 
Place the lid on the crockpot and cook on low for 8 hours or high for 4-6 hours
 
While the soup cooks bring a pot of water to a boil and cook your pasta per the directions.
 
Remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
 
Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!
 
Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing broth and turning mushy
 
Wendy’s notes:
 
I substituted orzo pasta for 1 cup protein penne pasta. I cooked in crockpot, but can do stove top or instant pot.

Italian Vegetable Soup

Recipe from Pat D'Amato, 7 February 2024

Ingredients:

1 pound bulk Italian sausage
1 medium onion, chopped
1 14.5 oz. can diced tomatoes
1 28 oz. can crushed tomatoes
1 15-oz. can garbanzo beans, drained
1 10-1/2 oz. can condensed beef broth
1-1/2 cups water
2 medium zucchini, sliced
½ teaspoon dried basil leaves

Directions:

 
Brown sausage and drain if necessary.  I added onion to the cooked sausage before adding all other ingredients.
 
Add all other ingredients and bring to a boil.  Reduce heat and simmer for about 10 -15 minutes or until zucchini is tender.
 
May serve with grated parmesan cheese.
 
This soup freezes very well.

Tabbouleh

Recipe from Monica Pileggi

This is from my The Complete Mediterranean Cookbook by America's Test Kitchen cookbook, page 127.

Serves 4

3 tomatoes, cored and cut into 1/2-inch pieces
Salt and pepper
1/2 cup medium-grind bulgur
1/2 cup lemon juice (2 lemons)
6 T extra-virgin olive oil
1/8 Teaspoon cayenne pepper
1-1/2 cups minced fresh parsley
1/2 cup fresh mint 
2 scallions, sliced thin
 
Toss tomatoes with 1/4 teaspoon salt in fine-mesh strainer set strainer over bowl and let drain, tossing occasionally for 30 minutes; reserve 2 tablespoons drained tomato juice. 

Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in a bowl and let sit until grains begin to soften, 30 to 40 minutes.

Whisk remaining 2 tablespoons lemon juice oil, cayenne, and 1/4 teaspoon salt together in a large bowl. Add tomatoes, bulgur, parsley, mint, and scallions and toss gently to combine. 

Cover and let sit at room temperature until flavors have blended and bulgur is tender, about 1 hour. 

Before serving, toss salad to recombine and season with salt and pepper to taste.

Lemony Dressing

 
Recipe from Cheryl Noll, 15 July 2023 

As requested, here is the recipe for the pasta salad lemony dressing. Use on your favorite salad!

Enjoy!

1/4 C olive oil

1/4 C white balsamic

3 T. fresh lemon juice

Minced garlic (to taste)

1 tsp Italian seasoning

Salt and pepper (to taste)

Her pasta salad included pearl mozzarella, tomatoes, orecchiette pasta, and lots of fresh basil - like a caprese salad with pasta.

Easy Brownie Mix Cookies

Recipe from Mary Beth Buloc, 26 June 2023 
 

(https://www.backtomysouthernroots.com/brownie-mix-cookies/)

These cookies are awesome!!!

Ingredients
 
1 - 18 ounce box of brownie mix
2 eggs
1/4 cup vegetable oil
1/4 cup all purpose flour
1 teaspoon vanilla extract
1 cup chocolate chips
 
Instructions
 
Heat oven to 375-degrees. Grease a cookie sheet with non-stick spray or line with parchment paper.
 
Add the brownie mix to a large bowl.
 
Next, add the eggs, vegetable oil, vanilla extract, and flour and mix well. (It will be very thick dough).
 
Add the chocolate chips and mix.
 
Roll the cookies in 1-1/2-inch balls and set them two inches apart on a greased cookie sheet.
 
Bake for 10 minutes and allow to cool for at least 10 minutes before moving them from the pan.
 
Cool on a cooling rack.
 
Notes
 
TIP: The batter will be a very thick batter.
 
If the cookies are still doughy after 10 minutes, bake them for a few more minutes until the outsides look crinkly.

 
 

Sandy Nielson's Asparagus Quiche with a Spaghetti Squash Crust

Recipe from Sandy Nielson, 26 June 2023

(Adapted from: https://tastykitchen.com/recipes/main-courses/asparagus-quiche-with-a-spaghetti-squash-crust/ and one of Sandy's other recipe she uses to make a quiche).

*Serves 6-8*
 
A perfect quiche for gluten intolerant folks and a great recipe to make when asparagus is plentiful!
 
Ingredients:
 
13 ounces of asparagus - I used a dozen or so asparagus spears cut into bite size pieces and blanched
1 good sized medium shallot diced into small pieces (or 1⁄2 small onion)
1 - 2 garlic cloves (your preference)
1 - 2 teaspoons of olive oil
5 eggs
1 cup of milk
1 1⁄2 cups of swiss cheese divided (I used Trader Joe’s Swiss & Gruyere shredded cheese mix)
1⁄2 teaspoon of salt
1⁄4 teaspoon of pepper
3 cups approximaely of cooked spaghetti squash (1 medium squash) **see note below on how to prep squash for the pie “crust”
1⁄8 tsp fo red chili flakes (optional)
 
Preparation:
 
Preheat oven to 400 degrees.
 
Wash and cut off/snap off the woody ends of the asparagus. Cut the asparagus spears into 1 inch long pieces and set aside. Chop the shallot or onion and mince the garlic.
 
Next, bring a pot of water to a boil with a tsp of salt. Toss the cut asparagus spears into the boiling water for 2 1/2 to 3 minutes (depending on their thickness) and then remove them quickly with a slotted spoon. Plunge them immediately into a bowl of ice water. Drain and set asparagus pieces aside on a dish towel to remove the excess moisture and so that they will cool off. This “plunge” keeps their vibrant green color!
 
Next, heat the olive oil in a pan over medium heat, and saute the shallots or onion, and garlic for a few minutes until soft and translucent. *If you prefer not to blanch the asparagus using the above method, you can now add them here, and continue to sauté until the asparagus has turned bright green and is soft but not limp.
 
Whisk together the eggs, milk, cheese, salt and pepper, pepper flakes.
 
Grease a pie plate lightly with a butter or olive oil. Press the cooked spaghetti squash into the sides and bottom of the pan, forming an “even crust”. Spread 1⁄2 cup of the swiss cheese in the bottom of the pie pan. Then sprinkle the asparagus spears, shallot or onion mixture and garlic in the bottom of the squash crust. Pour the egg mixture into the pie plate. Add the last 1 cup of cheese to the egg mixture, and be sure it sinks in.
 
Bake for 40 - 50 minutes until the quiche is firm and enjoy!
 
*How to Prep the Spaghetti Squash:
 
Cut the squash in half. Remove all the seeds by scraping them out with a tablespoon. Brush with olive oil and lay both halves, cut side down on parchment paper. Bake for approximately 40-50 minutes at 425 degrees.
 
When the squash has cooled some, use a fork to shred the spaghetti squash and put it into a colander to drain any excess moisture. You can use the back of a large spoon to press or squeeze out the excess H2O in the squash as it sits in the colander. Next, put all the shredded squash into the pie plate and press it to form “the crust”. This part of the recipe can be done the day before if you prefer, so that it’s all ready to go the next day and it cuts down on the prep time the day of baking. Just cover the crust with Saran Wrap and put it in the refrigerator. (This simplified the process a bunch for me and was a timesaver.)
 
The next day you can remove the prepared crust from the refrigerator and let it sit on the counter for 30-45 minutes, to bring to room temperature. Next, bake the spaghetti “crust” for 7 minutes at 400 degrees. This is so that the spaghetti “crust” isn’t too “wet” or moist. Take it out of the oven after 7 minutes and then prepare the egg mixture.

Tortilla Pinwheels

 Recipe from Donna Kranchalk Danchisko, June 2023

Ingredients

8 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 cup sour cream
1 can(4 1/4 ounces) chopped black olives
1 can (4 ounces) chopped green chilies, drained
1/2 cup chopped green onions
Garlic powder, to taste
Seasoned salt, to taste
5 flour tortillas
Salsa, optional

Directions

Beat together cream cheese, sour cream, and cheddar cheese until blended. Stir in olives, chilies, onions, garlic and salt.

Spread over tortillas. Roll up tightly and wrap in plastic wrap. Twist ends. Refrigerate several hours.

Unwrap. Cut with a serrated knife into 1/2 to 3/4 inch slices. Serve with salsa, if desired.

Grape Salad with Pecans

 Recipe from Donna Kranchalk Danchisko, 16 April 2023

Ingredients
 
4-5 cups red seedless grapes (you can use a mix of red and green seedless if you like)
8 ounces cream cheese, softened
1 cup sour cream
1/4 cup brown sugar
1/2 cup pecans, chopped
Directions
 
Wash, dry and leave grapes whole.
 
Combine softened cream cheese and sour cream until smooth. Combine with grapes.
 
Refrigerate for several hours.
 
Mix together brown sugar and pecans. Sprinkle over grapes just before serving.

Enjoy!
 
 

CHOCOLATE CHUNK PECAN PIE

 Recipe from Pat D'Amato, 12 April 2023

 
Ingredients
 
1 unbaked 9-inch pie crust
3 Large eggs
! cup light corn syrup
½ cup granulated sugar
¼ cup (1/2 stick) butter, melted
1 teaspoon vanilla extract
1 cup pecan halves, coarsely chopped
¾ cup semisweet chocolate chips
 
Directions
 
Preheat oven to 350 degrees
 
Combine eggs, corn syrup, sugar, butter and vanilla extract in medium bowl with a wire whisk.  Stir in pecans. Sprinkle chocolate chips over bottom of crust.  Pour pecan mixture into pie crust.
 
Bake for 50-55 minutes or until knife inserted 2 inches from center comes out with little bits of filling attached.  If browning too quickly, cover with foil.  Cool on wire rack for 2 hours; refrigerate until serving time.  

Turkish Tomato, Bulgur & Red Pepper Soup

 

Recipe from Cheryl

Ingredients:
 
2 T extra-virgin olive oil
1 Onion, chopped
2 Red bell pepper, stemmed, seeded, and chopped
3 cloves Garlic, minced
1 t Dried mint
1/2 t Smoked paprika
1/8 t red pepper flakes
1 T Tomato paste
1/2 C Dry white wine
1 28 oz Can, diced fire-roasted tomatoes
4 C Chicken broth or vegetable broth
2 C Water
3/4 C medium-grind bulgur, rinsed
1/3 C chopped fresh mint.
 
Directions:
 
Heat the oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers, 3/4 tsp salt, and 1/4 tsp pepper and cook until softened and lightly browned, 6 to 8 minutes.
 
Stir in garlic, dried mint, smoked paprika, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute.
 
Stir in wine, scraping up any brown bits, and simmer until reduced by half, about 1 minute. Add tomatoes and their juice and cook, stirring occasionally, until tomatoes soften and begin to  break apart, about 10 minutes.
 
Stir in broth, water, and bulgur and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is tender, about 20 minutes. Season with salt and pepper to taste. Serve, sprinkling individual portions with fresh mint.