Monday, April 19, 2010

Soup Swap - Summer Fruit Soup

Another cold soup . . . and a fruity one too . . . I've tried so many new things today and this soup, served with Isn't She Loafly? chocolate loaf, was a fabulous finish to our taste-testing lunch. Thanks Cailyn!!!!

4 cups fresh, frozen or canned fruit (strawberries, raspberries, cherries, sliced apricots, peaches, pears)
1 cup fruit juice (orange, apple or cranberry)
1/3 cup granulated sugar
1/4 cup cornstarch or quick-cooking tapioca
1/2 tsp cinnamon
1/4 tsp salt
2 cups water
1/4 cup dry white wine

In food processor or blender, combine fruit, juice, sugar, cornstarch, cinnamon and salt. Process for about 2 minutes until pureed.
Pour into saucepan. Stir in water. Bring to a boil. Cook, stirring for about 2 minutes or until thickened. Stir in wine. Cook for 1 minute longer.
For extra smooth soup, strain through a sieve. Serve hot or cold. Garnish with dollop of plain yogurt, cream, or sour cream.

Isn't She Loafly?

2-1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 tsp salt
1-1/2 cups sugar
3/4 cup fat-free egg substitute or 3 whole eggs
1/2 cup unsweetened applesauce
1/3 cup vegetable oil
2 tsp vanilla
2 cups packed grated zucchini
1/2 cups mini chocolate chips

Preat oven to 350 degrees. Spray two 8 x 4 inch loaf pans with non-stick spray. Set aside.
In a large bowl combine, flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside.
In a medium bowl whisk together sugar, eggs, applesauce, vegetable oil and vanilla. Stir in zucchini. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Fold in chocolate chips.
Spread batter evenly in prepared pans. Bake for 50 minutes or until a toothpick inserted in centre of loaf comes out clean. Cool for 5 minutes in pans. Remove from pans and let cool on a wire rack before serving.
Makes 2 loaves, 10 servings each.

Soup Swap - Bean and Smoked Turkey Soup

Pam D. made a big pot of Bean and Smoked Turkey Soup and served it with whole wheat bakery bread. So yummy!!!!!

Pam will be posting her soup recipe soon. If she gets bored maybe she will post her biscotti and butter tart square recipes that she made for dessert.

Soup Swap - Potato and Leek Soup

Paula brought her gorgeous baby girl to play with and potato and leek soup and white bakery bread to taste-test. They were all delicious . . . LOL . . .

Paula will be emailing us with the recipe and I will post it here right away.

Soup Swap - Basil Tomato Soup

That's all that was left in the crock . . . that should tell you how good it was . . . LOL . . .

1 can (28 oz) can of crushed tomatoes
1 cup chicken broth
8 fresh basil leaves, minced
1/2 tsp sugar
1/4 cup and 3 tbsp whipping cream
3 tbsp and 2 tsp butter

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter.

This was my (Pam) contribution to the swap. This was a new recipe but I think everyone really enjoyed it. I served my soup with grilled cheese sandwiches.

Soup Swap - Gazpacho

Joyce served Gazpacho soup with delicious baking powder biscuits with cheese. Mom thought it would taste even better with vodka . . . LOL. My first time trying a cold soup, and it was really yummy.


1 small onion chopped
1 cup of peeled and diced tomatoes
1/2 cup diced green pepper
1/2 cup diced celery
1/2 cup diced and peeled cucumber
1/2 clove of garlic

Mix ingredients in blender with 1 cup of tomato juice.
Add 2 cups of tomator juice, 1/3 cup French dressing, 1 tbsp. salt and some cayenne (optional).
Refrigerate and serve cold.

Baking Powder Biscuits

Sift 2 cups of all-purpose flour, 4 tsp. baking powder and 1 tsp. salt. Cut in 1/3 cup of shortening. Add 3/4 cup milk. Blend to make soft dough. Add 3/4 cup of shredded cheese. Place on lightly floured board and knead 8-10 times. Roll and pat dough to desired thickness and cut with floured cutter.
Bake 12-15 minutes at 450 degrees on parchment paper covered baking sheets.

Mom said she cooked the biscuits at 350 degrees because the parchment paper was scorching at the higher temperature.

Soup Swap - Taco Soup

Tanya brought a delicious Taco Soup and cheese muffins.

Tanya's Taco Soup

1 1/2 pounds extra lean ground beef
1 onion, finely minced
2 - 3 cloves garlic, finely minced
1 large can of beans (black or kidney)
2 large cans of puree tomatoes (or puree fresh roma tomatoes)
1 small can of kernel corn
1/2 envelop taco seasoning
1 tsp sugar (use 2 if using fresh tomatoes)
1 tsp black pepper
dash of cayenne pepper

In a large pot, brown beef very well. Drain off any fat. Add onion and garlic and stir for one minute. Lower heat to simmer and add the rest of the ingredients. Stir well. Simmer for at least one hour. Serve in bowls with dollop of sour cream and grated cheddar cheese. Add nachoes for dipping or fresh cheese bread. Enjoy!

Soup Swap - Fall Harvest Soup

Sandra brought Fall Harvest Soup and homemade soda bread to the swap. (Hint hint . . . I hope she sends us the soda bread recipe because it was lovely.)

I've always shied away from trying squash-type soups because I didn't think I would like them. I WAS WRONG!!!! OMG this was a lovely soup.

1 tbsp. shortening
1 lb diced chicken breast
1 cup chopped onion
1/2 cup celery
3/4 cup chopped peppers
1/2 cup frozen mixed veggies
1/4 cup liquid stock
14 oz can pumpkin
1 tsp sage

Cook chicken in shortening for about 8 minutes, until brown. Add next 4 ingredients and cook for 5 to 10 minutes until softened. Add remaining 4 ingredients. Stir. Bring to a boil. Reduce heat to medium/low heat and cover for 30 minutes. Stir occasionally. Add chopped green onions as garnish and serve.

Soup Swap - Loaded Baked Potato Soup

Every month a group of us get together to swap recipes and taste samples. Today's swap was a lot of fun and we had eight different soups and breads to taste. I'm so happily full right now and every one of the soups and breads I tasted were awesome.

Deb brought a crock full of Loaded Baked Potato Soup which she served in sourdough buns (hollowed out) and extra bacon and green onion to sprinkle on top. Here is the recipe (which was originally posted by Staci) . . .


Monday, April 5, 2010

Mom's chicken and biscuits

I found this recipe and it is SOOOOOO simple and although it is not asthetically, the most beautiful dish, it tastes really, really good!

Boil 3 chicken pieces (I used chicken breasts)thoroughly, and leave to cool.

In a pot:
1/4 cup margarine
1 cup of shredded carrot
1 cup frozen veggies
soften veggies but do not brown.
Reduce heat then add:
2 tsp chicken boullion/soup mix
1/4 cup flour
optional: 1/2 diced onion
stir well till mixture resembles playdoh. Then add 2 cups milk, stir well and often! Bring almost to a boil , then add chicken and 1 cup of the water it was boiled in.

Mix together well and stir from the bottom to avoid burning the recipe.

Pour mixture into a crock pot on med/low and cook for another 4-6 hours.

Serve over tea biscuits or popover rolls or with mashed potatoes!


"Bon Appetit!"

Sunday, April 4, 2010

Easy Light Icing

Ok, I am making a layered strawberry shortcake but need a light whip cream style icing.

1cup milk
1 pckg vanilla pudding (any kind)
1/4 cup icing sugar

Beat until smooth then fold in:

1 tub of cool whip/no name frozen topping

Refrigerate until thickened and spread on angel food cake layers.

I cut an angel food cake into 3 layers and layered strawberries and this icing between each layer.


"Bon Appetit!"