Page 11 - Clear Lake Mirror Reporter E-Edition 12-23-2015

Clear Lake Mirror-Reporter
(Family Features) Share the
warmth of the season by opening your
heart and home to family and friends
with healthy holiday soups. Share with
those less fortunate by holding a Share
the Warmth Dinner Party with family
and friends. Not only do you get to
socialize in a party atmosphere, but
you’re helping others at the same time.
Autumn Stew
1/2 cup olive oil
2 small white onions, small diced
2 chile negros (dried pasilla chile
peppers), finely chopped
2 poblano peppers, small diced
4 large garlic cloves, chopped
3 cups white beans, soaked overnight
in cold water
8 quarts low-sodium chicken or
turkey broth
1 large butternut squash, small diced
1 acorn squash, small diced
1 large sweet potato, medium diced
1 yam, medium diced
1/8 cup sea salt or kosher salt
3 cups leftover roasted turkey, dark
and white meat, cubed
1/4 cup apple cider vinegar
1 tablespoon fresh thyme
3 leaves fresh sage
In a 15-Qt. Stockpot, heat oil over
medium-high heat. Add onion, pasilla
and poblano peppers. Cook until
onions just become translucent, about
3 minutes. Stir in garlic and cook until
it becomes soft and fragrant, about 1
minute.
Add beans and enough broth to
cover them. Cook until beans are soft,
about 20 minutes. Stir in remaining
vegetables and season to taste with salt.
Allow to simmer until tender, about 15
minutes.
With a handheld immersion
blender, do four quick pulses to blend
some of the soup and vegetables to
make soup a little creamy without
additional fat or cream.
Add turkey; cook another 5
minutes. Drizzle in vinegar to help
balance sweetness; season to taste with
sea salt.
Serve stew with plenty of fresh
herbs (thyme, sage and mint).
Italian Style Soup with
Turkey Sausage
Serves: 8 (1-cup) servings.
1 tablespoon olive oil
8 ounces sweet or hot Italian-style
turkey sausage, cut into 1/2-inch thick
slices
1/2 cup chopped onion
1 can (32 ounces) reduced sodium
chicken broth
1 can (15 1/2 ounces) red kidney beans,
drained and rinsed
1 can (14 1/2 ounces) no salt added
diced tomatoes, undrained
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Lifestyle Dec. 23, 2015 • Page 11
Share the Warmth with a Dinner Party
This holiday season is the perfect time to start a new tradition: a Share
the Warmth dinner party that lets you share the joy of giving at home and
with others during the holidays.
•Contact a local organization that feeds the hungry and helps those in
need and request a list of food items needed this holiday season.
•When inviting guests, also give them the list of food items and ask
them to bring a donation.
•Consider inviting a representative from the organization so they can
share information about what they do and who they serve.
•Take the donated food items to the local organization, or if a
representative joins the party, give the donated food items to the representative
that evening.
•Repeat every year, and your Share the Warmth dinner party will soon
become a holiday tradition cherished by all of your guests.
1 teaspoon McCormick® Oregano 1 tablespoon kosher Melt butter in 3-quart saucepan onions Pea Soup
Leaves salt on medium heat. Add onion; cook and 1 tablespoon reduced sodium soy sauce 1 container (32 ounces) Chicken Stock
1 teaspoon McCormick® Rosemary 1/4 cup toasted pepitas stir 5 minutes or until softened. Add 2 tablespoons McCormick® Sesame 2 cups water
Leaves, finely crushed (pumpkin seeds) flour, Old Bay and parsley; whisk until Seed 1 ham bone
1 teaspoon McCormick® Thyme Leaves Heat oven to 350 F. well blended. Whisking constantly, Cook rice noodles as directed on 2 packages (16 ounces each) frozen peas
1 package (6 ounces) baby spinach, In large mixing gradually add milk. Bring to boil, package. Rinse under cold water; drain 1 teaspoon McCormick® Thyme Leaves
leaves bowl combine piloncillo, stirring occasionally. well. Toss noodles with sesame oil. 1 teaspoon McCormick® Garlic Powder
1/2 cup uncooked small pasta, such as cumin, butternut squash Stir in crabmeat. Reduce heat Divide among 8 soup bowls. Set aside. 1/2 teaspoon McCormick® Onion
mini bowties or elbows and whole carrots. Toss to to low; simmer 20 minutes, stirring Bring broth, carrots and ginger to Powder
Heat oil in large saucepan on evenly coat and place on occasionally. boil in large saucepan. Add chicken; 1/4 teaspoon McCormick® Celery Seed
medium heat. Add sausage; cook and large baking dish. Roast in Stir in sherry. Heat 1 to 2 minutes. simmer 2 minutes or just until chicken 1/2 cup light cream
stir 3 minutes. Add onion; cook and oven for 30 minutes, or until golden Sprinkle with additional Old Bay, if is cooked through, stirring occasionally. 1 cup diced ham
stir 3 minutes longer or until onion is brown. desired. Stir in snow peas, green onions and 1/2 cup sour cream
tender and sausage is browned. Allow to cool slightly, reserving soy sauce. Cook 2 minutes or until 2 green onions, thinly sliced
Pour chicken broth, beans and about 1/4 of roasted vegetables. Cube Sesame Ginger Chicken vegetables are tender-crisp. Place stock, water and ham bone
tomatoes into saucepan. Stir in carrots into bite-size Noodle Soup Ladle soup over noodles in soup in large saucepan or Dutch oven. Bring
oregano, rosemary and thyme. Bring pieces. Set aside. bowls to serve. Sprinkle with sesame to boil on medium heat. Reduce heat to
to boil. Reduce heat to low; simmer In 8-Qt. stockpot, 2 ounces rice noodles seed. low; cover and simmer 1 hour. Remove
10 minutes. heat olive oil. Saute about 1 teaspoon sesame oil Cooking tip ham bone. Skim off excess fat.
Stir in spinach and pasta. Return half the garlic, chipotle 4 cups reduced sodium chicken broth •To toast sesame seed: Heat Stir in peas and seasonings. Cook
to boil on medium-high heat. Reduce pepper, remaining carrots 1 1/2 cups diced carrots small skillet on medium heat. Add on medium heat 5 minutes or until
heat to low; cover and simmer 10 and butternut squash, 1 tablespoon McCormick® sesame seed; cook and stir 2 minutes peas are heated through. With center
minutes or until pasta is tender. and vegetable stock. Ginger, Ground or until golden brown and fragrant. part of cover removed to let steam
Simmer for 10 minutes. 1 pound boneless skinless Immediately pour out of hot pan to escape, puree mixture in batches in
Roasted Butternut Squash Working in batches, chicken breasts, cut into avoid over-toasting. blender on high speed until smooth.
Soup with Charred transfer cooked stock and thin strips •To freeze soup: Cool soup Return pureed mixture to saucepan.
Vegetables vegetables to blender and puree. When 1 1/2 cups julienned snow completely. Ladle into in freezer-weight (Or puree mixture in saucepan with
complete, return to stockpot to keep peas containers. Freeze up to 3 months. an immersion blender.) Stir in cream.
1/2 cup chopped piloncillo warm for serving. 1/2 cup thinly sliced green Prepare rice noodles just before serving. Ladle into soup bowls. Serve with
1 teaspoon ground cumin Meanwhile, heat medium-sized ham, sour cream and green onions.
3 cups large butternut squash, cubed skillet. Add corn, Mexican squash,
and peeled jalapeno, epazote, remaining garlic and
4 whole large carrots, unpeeled reserved butternut squash and carrots.
3 tablespoons olive oil Quickly saute to lightly char (not
2 garlic cloves, thinly sliced burn) veggies. Keep watch and stir
1 chipotle pepper, chopped when needed for 3-5 minutes. Season
2 quarts low-sodium vegetable stock to taste with salt.
1/2 cup white corn kernels, washed To serve, divide soup among
1/4 cup small diced Mexican squash six bowls. Top off soup with charred
1 large jalapeno, stemmed, thinly vegetables. Garnish with toasted
sliced pepitas and a drizzle of olive oil.
3 fresh epazote leaves (or fresh Cream of Crab Soup
coriander leaves if epazote is not 1/4 cup (1/2 stick) butter
available) 1 medium onion, coarsely chopped
(1 cup)
1/3 cup flour
1 tablespoon OLD BAY® Seasoning
1/2 teaspoon McCormick® Parsley
Flakes
4 cups milk
1 pound lump crabmeat
3 tablespoons dry sherry
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