Turkey-Chili Soup

Recipe By : Al Yeganeh
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
**FOR TURKEY STOCK**
1 small fresh turkey — (dicard giblets or
— save for
another use)
1 large onion — cut in half
2 carrots — cut into 1″ pieces
2 ribs celery — cut into 1″ pieces
1 sprig fresh thyme
1 sprig fresh oregano
2 bay leaves
3 cloves garlic
1 tablespoon whole black peppercorns
**FOR SOUP**
3 tablespoons olive oil
2 large red onion — finely diced
8 cloves garlic — minced
1 rib celery — diced
1 large carrots — diced
2 medium potatoes — cooked, peeled, and
— mashed slightly
3 tablespoons chili powder
3 tablespoons chipolte puree*
2 tablespoons ground cumin
1 tablespoon spanish paprika
1/2 teaspoon ground cinnamon
3 cups tomatoes — peeled and diced
3 cups kidney beans — cooked
1 green bell pepper — diced
1/2 red bell pepper — diced
1/2 yellow bell pepper — diced
1/4 cup red wine
1 tablespoon cilantro — chopped
2 cups mustard greens — coarsely chopped
1 cup corn kernels
1 teaspoon wine vinegar
salt
freshly ground black pepper
Tabasco sauce — (optional)
1 tablespoon lemon juice — (optional)
Garnishes: fresh guacamole — low-fat sour
cream mixed with yogurt — chopped
green onion — chopped cilantro,
— grated
cheddar cheese — thinly sliced red
— onion,
chopped hard-cooked eggs

*Note: Dried, roasted chipotle chilies are sold in Hispanic markets and some sp
ecialty stores. To use, soak chilies in water, then puree.

To prepare stock: place all ingredients in stockpot; fill with cold water until
turkey is just covered. Bring to a boil. Reduce heat; simmer, uncovered, for
1 1/2 hours or until turkey is cooked. Remove turkey. When cool enough to ha
ndle, remove meat from bones. Return bones to stockpot. Refrigerate meat. Di
scard skin. Cover stock; simmer for 2 1/2 to 3 hours. Strain; discard solids.
Reserve 6 cups stock and 2 cups finely diced turkey for soup. To prepare sou
p; Heat oil in a soup pot. Add onion and garlic; saute until onions are transl
ucent. Add celery, carrot and potatoes. Cover and cook slowly over medium hea
t for 30 minutes, until the vetgetables are soft but not browned, stirring occa
sionally. Add chili powder, chipotle puree, cumin, paprika and cinnamon. Cook
over low heat for 10 minutes, stirring occasionally. Add tomatoes, resereved
6 cups stock, beans, bell peppers, wine and cilantro; simmer for 35 to 40 minut
es. Add reserved 2 cups turkey, mustard gr!
!
eens, corn and vinegar. Simmer for 15 minutes. Season to taste with salt, pep
per, Tabasco and lemon juice. Serve with 1 or 2 garnishes. Yield 6 to 8 servi
ngs

Per serving: 524 Calories; 10g Fat (16% calories from fat); 27g Protein; 88g Ca
rbohydrate; 0mg Cholesterol; 201mg Sodium

busted by Christopher E. Eaves by Lisa Minor on May 15, 1998.

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NOTES : Al Yeganeh of New York was the inspiration for “The Soup-Nazi” episode.
There he dishes out servings of soup for $6 and up at the International Soup
Kitchen, on West 55th Street. Yeganeh once shared his recipe for turkey chili
on David Letterman’s show. This is a written version, as tweaked and tested by
Food Editor Gillian Duffy of New York Magazine. If desired substitute two who
le chickens for the turkey.

Title: Spicy, Tomato-Based Vegetable Stew
Categories: Stews, Very low fa
Yield: 1 servings

2 onions — chopped
2 cloves garlic
1/2 hot chili pepper
3 lb carrots — in chunks
3 lb turnips — in chunks
3 lb parsnips — in chunks
: (proportio
2 lb mushrooms — quartered
3 pt chicken stock
6 oz tomato paste

Saute the following in ‘enough’ vegetable oil adding
the ingredients in the order specified: 2
onions (chopped) 2+ cloves garlic 1/2 hot
chilli pepper (don’t go overboard!) 3-4 lbs carrots,
turnips, parsnips in chunks (proportion according to
taste) 1-2 lbs mushrooms (quartered) Once the veg are
done, add enough of the following stock to cover them
with a little room to spare: 3 pts chicken/chicken
flavor stock 1 small can of tomato paste Season with
oregano, basil, and whatever you feel like. The
important thing with this recipe is to taste regularly
and go with your gut as to what is best. Serve the
‘sauce’ over a bed of couscous. Note: —– To this
you can add anything from meatballs to spicy sausages
to … nothing. It freezes really well, so I make it
in very large batches.

Recipe By : cammer@cs.uchicago.edu (Daniel
Cammerman)

—–

Title: Mexican Cheese Dip
Categories: Low-cal, Low-fat, Low-sodium, Low-cholest, Mexican
Yield: 6 servings

1 c Plain low-fat yogurt
1/2 c Low-fat cottage cheese
2 T Unsalted margarine
1 Minced garlic clove
2 T Chopped green chilies
1 t Chili powder
1/8 t Ground black pepper

In small bowl, combine all ingredients. Cover and refrigerate about 1
hour. Stir well before serving. Serve with assorted fresh
vegetables.

APPROXIMATE NUTRIENT ANALYSIS PER SERVING:

75 calories, 4 g protein, 5 g fat, 4 g carbohydrate, 3 mg
cholesterol, 110 mg sodium, 120 mg potassium

FOOD GROUP UNITS:

1/2 Meat and Alternatives: Very Low Fat; 1/2 Fat: Polyunsaturated

From Heart Smart: Low-Cholesterol Living, Second Edition, by Gail L.
Becker, RD, copyright 1987.

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NO-BAKE PEANUT BUTTER-OATMEAL COOKIES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sugar
1/4 c Cocoa
1/2 c Milk
1/4 lb Butter
1 pn Salt
1 t Vanilla
1/2 c Crunchy peanut butter
2 c Rolled oats
1 c Coconut

Combine sugar, cocoa, milk and butter. Boil 1 minute.
Remove from heat; add rest of ingredients. Drop by
spoonfuls on waxed paper.

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COLCANNON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Potatoes, sliced
2 md Parsnips,peeled and sliced
2 md Leeks
1 c Potato or soy milk
1 lb Kale or cabbage
1/2 ts Mace (optional)
2 x Garlic cloves, minced
1 d Salt
1 d Pepper
2 tb Margarine (soy)
1 bn Parsley

Cook the potatoes and parsnips in water until tender.
While these are cooking,chop leeks (greens as well as
whites) and simmer in the milk until soft. Next, cook
the kale or cabbage and have warm and well chopped.
Drain the potatoes, season with mace,garlic, salt and
pepper, and beat well. Add the cooked leeks and milk
(be careful not to break down the leeks too much).
Finally, blend in the kale or cabbage and margarine.
The texture should be that of a smooth-buttery potato
with well distributed pieces of leek and kale. Garnish
with parsley. Colcannon is also made by cooking
layered vegetables, starting with potatoes, in a
slow-cooker during the day. Drain vegetables, blend
with milk and margarine as above and garnish with
parsley.

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Title: TEXICAN CHILI
Categories: Soups, Bar-b-q, Main dish, Vegetables, Meats
Yield: 6 servings

6 sl Bacon; Diced
2 lb Boneless Beef Round; CutInto
1/2-Inch Cubes
30 oz Kidney Beans: Drained, 2 Cn
28 oz Tomatoes; Cut Up, 1 Cn
8 oz Tomato Sauce; 1 Cn
1 c Onion; Finely Chopped
1/2 c Carrots; Thinly Sliced,Pared
1/2 c Green Pepper; Chopped
1/2 c Celery; Chopped
2 tb Fresh Parsley; Minced
2 lg Cloves Garlic; Minced
1 md Bay Leaf
2 tb Chili Powder
1/2 ts Ground Cumin
1/4 ts Pepper

Fry the bacon in a 10-inch skillet, over medium heat,
for 5 minutes or until crisp. Remove and drain the
bacon on paper towels. Brown half of the beef cubes
in the pan drippings for 5 minutes. Place in a 3
1/2-quart slow cooker. Repeat with the remaining beef
cubes. Stir the bacon and remaining ingredients into
the slow cooker. Cover and cook, on the low setting,
for 10 to 12 hours or until the beef is tender.

—–

Caramel-Apple Euphoria

Recipe By : Crockery Favorites, Mable Hoffman
Serving Size : 7 Preparation Time :6:00
Categories : Desserts Crock Pot Dishes
Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 med apple
1/2 c apple juice
7 ozs caramel candy
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 c peanut butter, creamy
7 slices angel food cake
1 qt vanilla ice cream

Peel, core and cut each aplle into 18 wedges; set aside. Combine apple juice,
unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter,
1 tsp at a time, over ingredients in crock pot and stir. Add apple wedges;
cover and cook on LOW for 5 hrs. Stir thoroughly, then cook 1 hr more. Serve
approx 1/3 cup of warm mixture over a slice of angel food cake or ice cream.

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Per serving: 1895 Calories; 19g Fat (9% calories from fat); 43g Protein; 400g
Carbohydrate; 35mg Cholesterol; 3223mg Sodium

Serving Ideas : serve as toppimg on ice cream or angel food cake

Cream Of Lentil Soup With Celery Root Flan

Recipe By : Restaurant Antoine, The Sutton Place Hotel
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces small green lentils — see cook’s notes
1 stalk celery — roughly chopped
1 carrot — peeled and
— roughly chopped
1 onion — chopped
2 slices bacon
1 clove garlic — minced
Bouquet garni *
1 pint chicken broth or water
1 cup whipping cream
1 sprig chervil — Optional
Salt and pepper — to taste
***FLAN***
1/4 medium celery root** — (celeriac)
1 egg
1/2 cup cream
Salt and pepper — to taste
Butter for greasing molds

*(1 bay leaf, a sprig of fresh thyme and a sprig of fresh basil) ** peeled, cub
ed and blanched until tender in boiling water, drained

Cook’s notes: Small green French lentils (lentils du Puy) are sold at Trader Jo
e’s. Preliminaries: Place lentils in a bowl or pot. Cover by 2 inches with wate
r. Allow to soak overnight. Procedure: In a Dutch oven, cook celery, carrot, on
ion, garlic and bacon on medium heat until vegetables are softened and bacon is
crisp. Drain lentils and add to vegetable mixture. Add bouquet garni and simme
r for 1 hour. Puree in blender and pass through a fine strainer. Add cream and
check seasoning. Keep warm. Preheat oven to 250 degrees. Prepare the flan. Pure
e cooked celery root, egg and cream in a blender until smooth. Pass through a f
ine strainer. Correct seasoning. Grease 5 small timbales or molds with butter.
Pour mixture into molds. Place molds in a baking pan. Pour simmering water in t
he pan so that it comes halfway up the sides of the molds. Place in a preheated
250-degree oven for 15 to 20 minutes or until mixture is firm in center. Prese
ntation: Unmold warm flan in center of shal!
!
low soup bowl. Garnish with a sprig of fresh chervil (if available). Ladle warm
lentil soup around the flan. Serve immediately. Variation: If desired, you can
garnish soup with finely diced tomatoes, whole cooked green lentils and crispy
bacon (sprinkled around flan).

Yield: Makes 5 servings.

scanned by sooz

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Thick and Hearty Tomato Herb Soup

Recipe By : Nat Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 cup chopped celery
1 large onion — chopped
1 28 ounce ca chopped tomatoes
2 tablespoons fresh basil — chopped
1 tablespoon oregano
1 tablespoon thyme
2 tablespoons chopped parsley
2 bay leaves
4 cups beef broth
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup Parmesan cheese – shavings, curls

In a Dutch oven or large heavy saucepan, melt the butter over medium heat;
add the celery and onion and cook until the celery is tender, 7 to 10
minutes. Add the tomatoes, basil, oregano, thyme, parsley, bay leaves, and
stock and bring to the boil. Simmer about 30 minutes. Remove from the heat
and remove the bay leaves. Puree the soup in batches in a blender or food
processor, leaving the soup slightly chunky. Season to taste with sugar,
salt, and pepper. Serve hot. Garnish with shaved Parmesan if desired.

Serves 6
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Title: Chinese Chicken Corn Soup
Categories: Diabetic, Soups/stews, Crockpot, Vegetables, Main dish
Yield: 6 servings

3 c Chicken broth; 2 tb Cold water
8 1/4 oz Can creamed corn; 1 2 Egg; whites
1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced,
-skinned -fresh
1 tb Cornstarch

Combine chicken broth, corn, and chicken pieces in a large saucepan.
Bring mixture to a boil over medium heat, stirring occasionally.
Blend cornstarch with cold water and add to soup. Continue cooking,
uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into
soup. Reduce heat to a simmer and cook until foamy. Ladle soup into
individual bowls and garish with parsley. Serve hot.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:
Substitute unsalted broth.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

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