We had this for dinner tonight, along with ocean perch fillets with seasoned salt, lemon, and butter. I got this recipe from Protein Power.
Velvety Pumpkin Soup
Serves 6
Ingredients
½ stick unsalted butter
1 small onion, peeled and chopped
1 clove garlic, peeled and sliced fine
2 packets Stevia
2 cups chicken broth
½ cup water
½ teaspoon coarse salt
¼ teaspoon black pepper
1 (15-ounce) can solid pack pumpkin or about 2 cups cooked pumpkin, mashed
2 cups half and half
1/8 teaspoon ground cinnamon
1. In a large saucepan over medium heat, melt the butter and when it foams and just begins to turn golden, add the onion and garlic. Cook for a minute or two until soft.
2. Add the chicken broth, water, salt, pepper, and sweetener and bring to a boil. Reduce heat to low and cook for another 10 to15 minutes, stirring occasionally.
3. Stir in the pumpkin, half and half, and cinnamon and cook another 5 minutes to heat through.
4. Blend with an immersion blender (or transfer soup to a blender or food processor in batches if necessary) and blend until smooth. May be kept a day or two in the refrigerator (once cooled) if desired.
5. Reheat to serve.
We really enjoyed it, but it doesn't seem to be the savory soup that the website indicated. My husband says it would be a good breakfast food, and I totally agree. It's mild and pleasantly seasoned. If you make it and it seems too bland, try just adding some salt. Or garnish with full-fat Greek yogurt for extra tastiness. In the morning, I might try it with goat cheese.
Showing posts with label side. Show all posts
Showing posts with label side. Show all posts
Tuesday, July 8, 2008
Gingered Zucchini Ribbons
I think one of the most satisfying things to find on the web are 'normal' recipes that are already low carb. I don't want to have to buy weird ingredients or expensive utensils to cook my food.
Here is a recipe to swallow up some of those dirt-cheap (or free, if your garden or a friend's runneth over) zucchini. I found it at Global Gourmet.
Gingered Zucchini Ribbons
Ingredients
3 large zucchini (if dealing with garden zucchini, use up to medium size. The monster baseball-bat zucchini have skins that are too tough for this recipe)
salt
3 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons butter
Cut the ends off the zucchini. Then cut each large zucchini into quarters, lengthwise. If the zucchini are small or medium in size, cut them in half instead of quarters.
Using a vegetable parer, peel each segment of the zucchini into long, paper thin strips, each with an edge of the green skin attached. They do not have to be uniform in width; in fact, varied widths make the dish more visually playful. (To get a good angle on your zucchini, lay it edge-up on the cutting board and start peeling.)
Lightly sprinkle salt on the strips and toss to mix. Let the zucchini drain in a colander in the sink for 30 minutes.
During this time the zucchini strips will sweat out excess water. Taste a piece of the zucchini. If you have used too much salt, then rinse the zucchini strips. It is not necessary to rinse if the zucchini is salted to your personal taste. Squeeze the strips to further remove moisture and dry them in paper towels, squeezing again.
Heat the butter over a low flame and add the garlic and ginger. sauté until both have released their flavors, about 5 minutes. Turn the heat up to medium-high and add the zucchini strips. Toss gently and heat through until the zucchini has absorbed the butter mixture. The zucchini is done when it is slightly limp, heated through, but still tender. This should take only 3 to 5 minutes. Serve hot.
I love the look of this dish, and its relative simplicity. If you want to be even lazier, see if your local Store of Fru Fru Food carries ginger juice.
I tried a variation of the zucchini ribbons this weekend in a sauce with garlic, lemon, and olives, but it had to be reheated before dinner and turned a muddy color. I was not as fond of it.
Here is a recipe to swallow up some of those dirt-cheap (or free, if your garden or a friend's runneth over) zucchini. I found it at Global Gourmet.
Gingered Zucchini Ribbons
Ingredients
3 large zucchini (if dealing with garden zucchini, use up to medium size. The monster baseball-bat zucchini have skins that are too tough for this recipe)
salt
3 cloves garlic, minced
1 teaspoon ginger, minced
2 tablespoons butter
Cut the ends off the zucchini. Then cut each large zucchini into quarters, lengthwise. If the zucchini are small or medium in size, cut them in half instead of quarters.
Using a vegetable parer, peel each segment of the zucchini into long, paper thin strips, each with an edge of the green skin attached. They do not have to be uniform in width; in fact, varied widths make the dish more visually playful. (To get a good angle on your zucchini, lay it edge-up on the cutting board and start peeling.)
Lightly sprinkle salt on the strips and toss to mix. Let the zucchini drain in a colander in the sink for 30 minutes.
During this time the zucchini strips will sweat out excess water. Taste a piece of the zucchini. If you have used too much salt, then rinse the zucchini strips. It is not necessary to rinse if the zucchini is salted to your personal taste. Squeeze the strips to further remove moisture and dry them in paper towels, squeezing again.
Heat the butter over a low flame and add the garlic and ginger. sauté until both have released their flavors, about 5 minutes. Turn the heat up to medium-high and add the zucchini strips. Toss gently and heat through until the zucchini has absorbed the butter mixture. The zucchini is done when it is slightly limp, heated through, but still tender. This should take only 3 to 5 minutes. Serve hot.
I love the look of this dish, and its relative simplicity. If you want to be even lazier, see if your local Store of Fru Fru Food carries ginger juice.
I tried a variation of the zucchini ribbons this weekend in a sauce with garlic, lemon, and olives, but it had to be reheated before dinner and turned a muddy color. I was not as fond of it.
Wednesday, July 2, 2008
Lemon-Basil Zucchini Soup
So as soon as I resolve to eat healthily and all, I go from my delicious egg francaise salad over to visit a friend. My very kind friend buys me food and drink stuffed with high-carb goodness. Who am I to refuse delicious, thoughtful food? Sigh. Oh well, it was a special occasion, and I will continue to do better.
I have to get over being embarrassed about being on a diet. But I really am...I always swore that I would never diet, having seen the futile struggle of so many of my friends and family. Anyway, back to being virtuous.
The original incarnation of this recipe was from Food Network. It seems to have been taken down, and I hadn't bothered to mark who came up with it, so unknown but brilliant chef, I am sorry. (Never mind, I found it here. Apparently, the recipe is from Curtis Aikens.)
I tried this for the first time several summers ago, when the zucchini of my friend's garden overflowed blissfully onto my counters. Well, my parents' counters, at that point. As my grandmother was growing sprawling bushes of basil at the time, it was perfect. Everyone was in love with the fresh zingy flavor, and its inexpensive, home-grown characteristics.
Then, I lost it. And however many times I searched Food Network's site, using the obvious key words of 'lemon', 'basil', and 'zucchini', it would not come up. Finally, in desperation, I started searching the internet. Google found the recipe. It was on the Food Network page still. It just does not come up, even if you search for basil in the soup category. I don't know why this is, but I figure that means this recipe needs to be shared even more.
I have changed a few things about the recipe, as you can see, but feel free to change them back.
Lemon-Basil Zucchini Soup
2 tablespoons olive oil
1 1/4 pounds-ish zucchini, roughly chopped (you may use other summer squashes, but what I need to use up is always zucchini)
1 large onion, chopped
5 cups chicken broth (I use boxed lower-sodium, but again, to taste)
1/2 cup julienned basil
1 1/2 tablespoons butter, softened
1 1/2 tablespoons almond meal or other flourlike thickening substance of your choice
Salt to taste (this needs a fair amount of salt. I'd add at least a teaspoon to the soup, and if your soup tastes un-amazing at the table, a good shake of salt will make it sparkle)
Juice of 1 lemon
Heat the oil in a large saucepan or stockpot, and add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add broth, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and almond meal together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender or use a handy dandy stick blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve.
FitDay tells me that the entire recipe has 590 calories, 48 grams of fat, 21 grams of protein, and 24 grams of carbohydrates. Since this is at least eight portions, and possibly more, that means three carbs or less a serving. And that makes me happy.
The original recipe calls for sour cream or yogury as a garnish or accompaniment. This could be pretty good (I'm too lazy to try it, plus half the time serve it to my mother, who is allergic to cow's milk). However, I found that the soup becomes ten times more amazing if you put your hot soup into a bowl and put a slice or two of goat cheese (the kind that comes in a log in the fancy cheese section of Kroger or similar stores) in it. It halfway melts into the soup, making it rich and creamy and fabulously tangy. I like two slices per small bowl; my husband, who is not as big of a fan of goat cheese, likes one.
You are welcome to add pepper. I am pretty sensitive to the stuff, so I let people add it at the table.
You could also use another solid-at-room-temperature oil, like coconut, or the lactose-free tastiness of ghee, and skip the goat cheese, giving you a dairy-free soup.
And now I'm going to go eat the last leftover bowl. Did I mention it keeps quite well in the fridge in a tupperware container? Mmm, goat cheese....
I have to get over being embarrassed about being on a diet. But I really am...I always swore that I would never diet, having seen the futile struggle of so many of my friends and family. Anyway, back to being virtuous.
The original incarnation of this recipe was from Food Network. It seems to have been taken down, and I hadn't bothered to mark who came up with it, so unknown but brilliant chef, I am sorry. (Never mind, I found it here. Apparently, the recipe is from Curtis Aikens.)
I tried this for the first time several summers ago, when the zucchini of my friend's garden overflowed blissfully onto my counters. Well, my parents' counters, at that point. As my grandmother was growing sprawling bushes of basil at the time, it was perfect. Everyone was in love with the fresh zingy flavor, and its inexpensive, home-grown characteristics.
Then, I lost it. And however many times I searched Food Network's site, using the obvious key words of 'lemon', 'basil', and 'zucchini', it would not come up. Finally, in desperation, I started searching the internet. Google found the recipe. It was on the Food Network page still. It just does not come up, even if you search for basil in the soup category. I don't know why this is, but I figure that means this recipe needs to be shared even more.
I have changed a few things about the recipe, as you can see, but feel free to change them back.
Lemon-Basil Zucchini Soup
2 tablespoons olive oil
1 1/4 pounds-ish zucchini, roughly chopped (you may use other summer squashes, but what I need to use up is always zucchini)
1 large onion, chopped
5 cups chicken broth (I use boxed lower-sodium, but again, to taste)
1/2 cup julienned basil
1 1/2 tablespoons butter, softened
1 1/2 tablespoons almond meal or other flourlike thickening substance of your choice
Salt to taste (this needs a fair amount of salt. I'd add at least a teaspoon to the soup, and if your soup tastes un-amazing at the table, a good shake of salt will make it sparkle)
Juice of 1 lemon
Heat the oil in a large saucepan or stockpot, and add zucchini and onion. Saute for 5 minutes or until onions are translucent and zucchini is crisp tender. Then add broth, bring to a boil, reduce heat and partially cover and cook for 25 minutes. Add basil during the last 5 minutes of cooking. Mix the butter and almond meal together into a paste. Remove 1 cup of simmering stock and whisk in butter mixture until smooth. Add back into soup, stir until thickened. Remove soup from heat to a blender or use a handy dandy stick blender and puree until smooth. Taste and season with salt and pepper. Add lemon juice and serve.
FitDay tells me that the entire recipe has 590 calories, 48 grams of fat, 21 grams of protein, and 24 grams of carbohydrates. Since this is at least eight portions, and possibly more, that means three carbs or less a serving. And that makes me happy.
The original recipe calls for sour cream or yogury as a garnish or accompaniment. This could be pretty good (I'm too lazy to try it, plus half the time serve it to my mother, who is allergic to cow's milk). However, I found that the soup becomes ten times more amazing if you put your hot soup into a bowl and put a slice or two of goat cheese (the kind that comes in a log in the fancy cheese section of Kroger or similar stores) in it. It halfway melts into the soup, making it rich and creamy and fabulously tangy. I like two slices per small bowl; my husband, who is not as big of a fan of goat cheese, likes one.
You are welcome to add pepper. I am pretty sensitive to the stuff, so I let people add it at the table.
You could also use another solid-at-room-temperature oil, like coconut, or the lactose-free tastiness of ghee, and skip the goat cheese, giving you a dairy-free soup.
And now I'm going to go eat the last leftover bowl. Did I mention it keeps quite well in the fridge in a tupperware container? Mmm, goat cheese....
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