Waist Watchers Special - Apple and Sweet Potato Soup

From the kitchen of One Perfect Bite...This quick and easy soup is simple to make and has the added advantage of being filling, while remaining figure friendly. It is thick and creamy, and because no dairy products are used in its preparation, the recipe may be of interest to those of you are interested in vegan soups. It has gorgeous color and the apples and maple syrup enhance the inherent sweetness of the potatoes, making it a soup that will have special appeal to most young children. The soup can be table ready in 30 minutes, but, whenever possible, I make this the day before I plan to serve it. It's a bit like an engagement. The flavors need time to court and the soup will be at its best if it sits for a day before it's ladled into bowls. This is a thick soup that you will probably want to thin before serving. I also like to add a teaspoon of apple cider vinegar to the pot as it reheats. The vinegar helps balance the inherent sweetness of the soup. This recipe originally appeared in Family Circle magazine and according to their calculations the soup clocks in at 221 calories per serving. That makes it perfect for a soup and salad lunch. Here is how this unusual soup is made.

Frugal Foodie Friday - A Fabulous Figure Friendly Orzo Soup

From the kitchen of One Perfect Bite...My New Year's resolution this year was to lose weight. I actually did it and hit my goal weight this morning. Whether it was the result of dieting or the worry that accompanies major life style changes I'll never know, but I've been walking on air for most of the day. Soups like the one I'm featuring tonight have been one of my secret weapons. A bowl of this fabulous creation is just over 200 calories and everyone of them is delicious. As it happens, except for the most restricted food budgets, the soup is also a perfect choice for a Frugal Friday feature. It is simple to make and can be on the table in less than 30 minutes. Do try this one. It made my socks go up and down and I think you'll love it. Here is how this fast, fabulous, frugal, figure friendly soup is made.

Carrot and Ginger Soup

From the kitchen of One Perfect Bite...Our weather has warmed considerably, but we've had spells of heavy rain in the morning and late afternoon. The weather, coupled with some very busy days, has kept soup on my menus. This lovely carrot-ginger version comes from a Family Circle feature in which actors share what they are currently cooking. The soup is light and flavorful and very easy to make. It is not substantial enough to serve as a stand-alone meal, but with the addition of a salad or sandwich you'll have the makings for a mighty fine supper. I do hope you'll give Ali Larten's recipe a try. There is nothing here not to like. Here is how this simple and economical soup is made.

Frugal Foodie Friday - Creamy Chicken-Rice Soup with Cheese

From the kitchen of One Perfect Bite...Tonight's featured recipe is meant for those still caught in the throes of winter. It is a lovely creamy soup that's substantial enough to be considered as a main course. The soup is as easy to make as it is kind on the pocketbook, and I think those of you who try it will end up adding it to your pennywise recipe collection. This version of the soup was inspired by one that I found on the blog Iowa Girl Eats. The original recipe is wonderful, but I have a couple of suggestions that I think will make it even more enjoyable. I do not have great luck when adding uncooked rice or noodles to soup stock. I always, and I mean always, manage to overcook the rice or noodles and end up with a goopy mess that is less than appetizing to the palate or the eyes. I've learned I can avoid the problem by cooking the rice or noodles separately and adding when them to the soup near the end of cooking. I've been deliberately vague about the cheese that's used in the soup. I like to use Parmesan, but one of my church ladies, obviously on a very limited budget, uses Velvetta and raves about the results she achieves. All of which goes to say that this is a soup that does not need expensive ingredients to be successful, so feel free to use whatever cheese you like or have on hand. This is also a difficult soup to spoil. Do, however, be aware that as the soup sits the rice will act like a sponge and soak up the creamy stock, so keep enough milk or stock on hand to thin it if it becomes necessary. It is important to simmer the soup for at least 10 minutes after adding flour to it.  This "cooks"  the flour and assures there is no raw flour taste in the finished soup. This is a dish I know all of you will enjoy. Do try it! Here is how this inexpensive soup is made.

Salt Cod and Corn Chowder

From the kitchen of One Perfect Bite...Salt cod is seasonally available in the community where I live. It can be purchased November through January, but once the inventory stocked for the holidays is gone, cooks who have come to enjoy this salted treasure are pretty much on their own. I shamefully admit to hoarding salt-dried cod and may be the only cook in my community who buys it in 5 pound lots. While I suspect it is an acquired taste, the Silver Fox and I have come to love several salt cod preparations, and I make it a point to serve them during the holiday season. Our favorite is a dish called brandade du morue which comes from Provence. It is hearty and delicious and an absolutely perfect way to use the flaky and toothsome salt cod. The trouble is, I'm always left with a small portion of unused cod when I make it, so I was delighted when I stumbled on this recipe in a 2010 issue of Fine Cooking magazine. This chowder is a study in simplicity, and were it not for the need to soak the fish for at least a day before serving, it could be on the table in less than an hour. Now, I must warn any of you who have never sampled a dish made with salt cod that it has a unique taste that will carry the dish. Some love it, others don't. This chowder has a thin broth with a consistency like that of an oyster stew, so, if you plan to serve it for dinner, make sure to provide a salad and crisp peasant bread to help extend the meal. Salt pork is another item that can be hard to find outside of large city markets, but blanched bacon can be substituted if needs be. I hope those of you who have a source for salt cod will give this recipe a try. It is simple to prepare and it makes a uniquely flavorful bowl of chowder. Here is how it is made. 

Curried Apple and Parsnip Soup

From the kitchen of One Perfect Bite...This simple soup makes a fabulous lunch or first course for a special dinner. I make it several times during the course of the winter because my family enjoys soups that are fortified with curry powder and I find they help ward off the damp chill that is so pervasive at this time of year. It is quick and nearly effortless to make, especially if you have a food processor and immersion blender. Don't be put off by the parsnips in the soup. They are a mildly flavored root vegetable and they blend beautifully with the companion apples and curry powder. So, the next time those North winds start to blow I hope you'll remember this lovely soup. Here is how it's made.

Frugal Foodie Friday - Celery and Potato Soup

From the kitchen of One Perfect Bite...While this soup is very inexpensive to make, it is less substantial than most of the dishes that have been featured on Frugal Foodie Friday. I decided to share it with you because I know there are times when even those on restricted food budgets want something special to start a holiday meal. I thought this soup would be lovely to serve as a first course on Valentine's Day or Easter Sunday and I wanted to post it so those of you who are interested have ample time to do a trial run. The soup was developed by Martha Rose Shulman for The New York Times, and the first time I skimmed through her recipe, I knew it was a keeper. I was not, however, prepared for how delicious the soup would actually be. It is a winner on many levels. The soup is a light celery puree that is thickened with a single potato, and while the combination may sound mundane, I think you'll find it works wonderfully well and will get your meal off to a festive start. If leeks and the walnut oil are not available don't stress. Replace the leeks with another small onion and bypass the use of walnut oil altogether. How do you rate a recipe that is inexpensive to make, easy to prepare and a delight to the palate? I guess that depends on the reviewer, but I can tell you this soup made my socks go up and down and its been a while since that happened. I do hope you will try this soup. It is really good stuff. Here is how it is made.

Frugal Foodie Friday - Cream of Carrot and Potato Soup

From the kitchen of One Perfect Bite...It's hard to find inexpensive starters for holiday meals, so I wanted to feature the recipe for this lovely soup before bargain hunters have their holiday menus set in stone. The recipe is an expanded version of French potato soup to which carrots have been added. The soup is mildly flavored and has gorgeous color that will brighten any table. It will certainly get your meal off to a great start. I like to make the soup the night before I plan to serve it and while I basically follow the recipe below, I do make one change that I want to share with you. I use a food mill rather than an immersion blender to puree the soup. While many prefer a perfectly smooth and velvety soup, I favor the grainier texture that a food mill provides. This is a soup that begs for salt, so be sure to adjust the final addition of salt and pepper to your personal taste. It can be served warm or cold. I do hope you will give this recipe a try. It is easy to make, as well as being easy on the eyes and pocketbook. Here is how it's made.

Cream of Carrot and Potato Soup...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons butter
3 cups sliced leeks or yellow onions (about 1 pound)
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
1 pound potatoes, peeled and sliced
1 pound carrots, peeled and sliced
5 cups vegetable stock
1 cup plain carrot juice
1-1/2 teaspoons salt
1/4 teaspoons freshly cracked black pepper
1 tablespoon granulated sugar
1-1/2 cups whole milk
1/2 cup heavy cream
Garnish: Parsley or snipped chives

Directions:
Melt butter in a 4-quart stockpot. Add onions and cook until soft and translucent, about 10 minutes. Add ginger and garlic and cook until fragrant, about 1 minute longer. Add potatoes and carrots and stir to combine. Add vegetable stock, carrot juice, salt and pepper and bring mixture to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Remove from heat. Stir in milk and sugar. Puree using an immersion blender. Add cream and adjust seasoning with salt and pepper to taste. Ladle into cups and garnish as desired. Yield: 8 to 10 (1 cup) servings.

      

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                     One Year Ago Today:                                               Two Years Ago Today:

          Asian-Style Leftover Turkey Soup                      Pumpkin Cheesecake with Marshmallow Cream
                  

               Three Years Ago Today:                                                     Four Years Ago Today: 

                   Tuscan Cheesecake                                                         Chinese Almond Cookies

Frugal Foodie Friday - Potato and Cheese Soup

From the kitchen of One Perfect Bite...The lowly potato has been a staple in peasant kitchens for centuries, and potato soup, in one form or another, has been served as a main course or meal extender at peasant tables around the world. With that thought in mind, I'd like to welcome you to my peasant kitchen, where anything that does not bite back is fair game. I thought that this 5 ingredient version of potato soup would be a perfect feature to share with you today. This recipe first appeared in Food and Wine magazine, and while I use leeks and chicken stock when I make a pot for my crew, the recipe below is the one that originally appeared in the magazine. It calls for baking potatoes because the starch they contain helps thicken the soup. Half the potatoes are mashed or pureed to accomplish that, while the rest are left in their original state to give the soup some substance. Do not make the mistake of pureeing the entire contents of the pot. In my mind, potato soup is meant to be grainy rather than smooth. When it is completely pureed I think it becomes pasty and unpleasant, so I actually use a food mill to get the texture I want. That is a nice, but completely unnecessary step, and  if you are rushed and just want to get dinner on the table, use your potato masher or immersion blender and get on with it. I have one caution to share with the newer cooks who find their way here. Do not allow the soup to boil once you have added the cheese. It will curdle, and while that will not affect the taste of the soup, it will ruin its appearance. You can have this soup on the table in well under an hour and it is important to note that the recipe is as easy on the cook as it is on the pocketbook. I really think you'll enjoy this easy version of potato soup. Here is how it is made.

Potato and Cheese Soup...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
1/4 pound sliced bacon, cut crosswise into thin strips
1 large yellow onion, chopped
3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
4-1/2 cups water
1 teaspoon salt
6 ounces cheddar, grated (about 1-1/2 cups)
1/4 cup chopped chives or scallion tops

Directions:
1) In a large saucepan, cook bacon over moderate heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to equal that amount. Reduce heat to moderately low.
2) Add yellow onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in potatoes, water, and salt and bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until potatoes are tender, 15 to 20 minutes.
3) Remove half the soup from pan and puree in a food processor. Alternatively, mash half the potatoes with a potato masher. 4) Return puree to pan. Over low heat, add cheese and stir until melted. Remove pan from the heat. Taste soup and add more salt if needed. Serve soup topped with the bacon and chives. Yield: 4 generous servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Peach Chutney

Two Years Ago Today: Winter Tomato Soup from the Slow-Cooker

Three Years Ago Today: Hot Clam Dip

Four Years Ago Today: Australian Busters

Frugal Foodie Friday - Slow Cooker Lentil Soup with Beef and Red Pepper

From the kitchen of One Perfect Bite...It's Frugal Foodie Friday and today's recipe is a gem that is kind to the pocket book and busy cooks who are searching for nearly effortless family meals. The recipe comes from Better Homes and Gardens and it packs enormous flavor into the crock of a slow cooker. For best flavor, the meat should be browned, but all the other ingredients are simply dumped into the ceramic insert of a slow cooker where they simmer until the meat is tender and the vegetables are done. While it is called a soup, this dish is substantial enough to the main course of a meal, especially if it is served with a crisp green salad and a great peasant bread. Come to think of it, a Shiraz would also make a lovely accompaniment. The soup may be a bit spicy for young children, but other diners will have no objection to the gentle heat that permeates the soup. As you scan the recipe,you will note that it calls for French lentils. They are smaller and more pellet-like than the red or brown lentils that you are probably familiar with. If you can't find them, use what you have on hand. I love to use them in soups and stews because they tend to hold their shape when simmered for a long period of time. I hope you will give this simple recipe a try. It's a perfect meal to serve when the North winds blow. Here is how the soup is made.

Lentil Soup with Beef and Red Pepper...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
1 pound boneless beef sirloin steak
4 cups reduced-sodium beef broth
1 cup French lentils, rinsed and drained
1 cup water
1 medium coarsely chopped red sweet pepper
1 medium chopped onion
2 medium sliced carrots
3 stalks sliced celery
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/3 cup snipped fresh parsley

Directions:
Trim fat from meat. Cut meat into 3/4-inch pieces. If desired, in a nonstick skillet cook beef over medium-high heat until browned on all sides. Place meat in a 3 1/2- or 4-quart slow cooker. Stir in broth, lentils, water, sweet pepper, onion, carrot, celery, garlic, cumin, and cayenne pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. I cooked mine on low for 6 hours. Stir in parsley. Ladle soup into bowls. Yield:6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Hot and Sweet Orange Glazed Chicken Tenders

Two Years Ago Today: Cauliflower and Walnut Cream

Three Years Ago Today: Kinpira Gobo - Japanese Burdock

Four Years Ago Today: Guacamole

Pumpkin and Coconut Soup

From the kitchen of One Perfect Bite...This lovely pantry soup is a perfect introduction to a fall meal. We had folks drop in this weekend and stay for so long a time that I thought they were going to move in. My immediate problem was extending a really simple meal to feed more than the four people for which it was intended. This soup, which can be table ready in 30 minutes became my first course. The ginger and coconut milk give the soup an Asian flair, but it's the chopped vegetables that give it flavor. While not substantial enough for a meal, the soup is filling and it works well as a meal extender. So, please get those can openers ready. I know those of you who try this recipe will enjoy this unique soup. Tomorrow we'll delve into how 1-1/4 pounds of ground turkey fed six people. I can't do the loaves and fishes thing, but be forewarned, I am a clever gal. In the meantime, here is how the soup is made.

Pumpkin and Coconut Soup...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
2 medium carrots, chopped
1 medium green sweet pepper, seeded and chopped
1 medium onion, chopped
1 tablespoon vegetable oil
1 (15-oz.) can pumpkin
1 (14-oz.) can unsweetened light coconut milk
1 (14-oz.) can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro or parsley

Directions:
1) In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat for about 5 minutes,  or until vegetables are nearly tender.
2) In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
3) Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Peruvian Salt Roasted Shrimp with Pimenton Aioli

Two Years Ago Today: Chocolate Icebox Pie

Three Years Ago Today: Hannibal's Roasted Tomato Pilaf

Four Years Ago Today: Chocolate and Hazelnut Pie

Frugal Foodie Friday - Chupe de Pollo con Chipotle (Peruvian Chicken Chowder)

From the kitchen of One Perfect Bite...I first had this soup when we were in Peru and it was love at first bite. Unfortunately, I could find no one willing to share the recipe for this chowder with me, and it was not featured in any of the cookbooks I had purchased while in-country. I did search for a recipe once we were home, but most that I found were in Spanish, required metric conversion and called for ingredients that were not available in most areas of the United States. Translation and conversion could grudgingly be handled, but as there was no way to obtain the missing ingredients, I ended my search and the chowder became a pleasant memory. Several months ago, while searching for something completely unrelated, I found a workable version of the recipe in an old issue of Cooking Light magazine. It was not truly authentic, but it sounded delicious and I was willing to give it a try. It was a serendipitous find, and since that first trial, we've had the chowder several times and I must tell you that it is inching way into my list of favorite soups. It rained and rained and rained today, so I decided to beat back the gray with  lunch  bowls of this bright and sunny chowder. While I was gathering the ingredients for it, it dawned on me that its low cost  would make it  a perfect feature for Frugal Foodie Friday. The recipe is straightforward save for one direction that can be misleading. The ingredient list calls for  a can of  chipotle peppers in adobo sauce. Don't be alarmed. From that can you will need just one pepper and 1 teaspoon of the adobo sauce. The rest is saved for another day. For the record, an immersion blender can  be used to make short work of pureeing the chowder base, and boneless chicken thighs can be used in place of  breast meat. This makes a wonderful fall soup and I really hope you will give it a try. Here is how the chowder is made.

Chupe de Pollo con Chipotle Peruvian Chicken Chowder)...from the kitchen of One Perfect Bite courtesy of Cooking Light Magazine

Ingredients:
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon extra virgin olive oil
2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, crushed
6 cups fat-free, less-sodium chicken broth
1-1/2 pounds skinless, boneless chicken breast
2 medium red potatoes (about 12 ounces), cut into 1/2-inch pieces
1 (15.5-ounce) can white or golden hominy, rinsed and drained
1/4 cup whipping cream
1 cup chopped seeded plum tomato
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
8 lime wedges

Directions:
1) Remove 1 chile and 1 teaspoon adobo sauce from can; reserve remaining chiles and sauce for another use. Finely chop chile; set chile and sauce aside separately.
2) Heat oil in a large Dutch oven over medium heat. Add chopped chile, onion, and next 6 ingredients (through garlic); cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer 30 minutes or until chicken is tender. Remove chicken with a slotted spoon, and cool slightly. Shred chicken with 2 forks; cover and keep warm. Remove pan from heat; let stand 5 minutes.
3) Place one-third of broth mixture in a blender and process until smooth. Pour pureed broth mixture into a large bowl. Repeat procedure in two more batches with remaining broth mixture. Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in chicken and cream; simmer 5 minutes. Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges. Yield: 8 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Asian-Style Rice Noodle Salad

Two Years Ago Today: Tricolor Pepper and Wild Rice Salad

Three Years Ago Today: Cauliflower Soup

Four Years Ago Today: Cucumber and Feta Dip

Cheeseburger Soup

From the kitchen of One Perfect Bite...About a year ago, I featured a recipe for a  soup that actually tasted like a loaded baked potato. That recipe can be found here. I was pleased with the soup, so it seemed only natural that I also try a  recipe for a cheeseburger soup that was popular at the time. Everyone making it thought its flavors resembled those of a cheeseburger and I was curious to hear what  verdict my homies would return. As it turned out, they liked it, so I made it again for their lunch today. Now, I must be honest with you. I suspect this soup is a guy thing. I certainly was not impressed by it, mainly because I thought the mustard used in its preparation  overwhelmed the other flavors in the soup. Not so my gentlemen, who, to a man, raved about it and thought the mustard is what actually made the soup a standout. While I can't give the soup a rave review, the fact that so many liked it makes it feature fodder. I would caution you to add the mustard gradually and taste as you go. Hopefully, I haven't scared all of you away and at least some are brave enough to give the recipe a try. Here is how the soup is made.

Cheeseburger Soup...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
1 pound ground beef
1/2 cup chopped onion (from 1 medium-sized onion)
1/2 cup chopped celery (from 1 stalk)
2 cloves garlic, minced
2 tablespoons all-purpose flour
Two 14-ounce cans reduced-sodium beef broth
2 medium-sized potatoes, chopped coarsely
One 14 1/2-ounce can diced tomatoes, drained
One 8-ounce package shredded Cheddar and American cheese blend (2 cups)
One 6-ounce can tomato paste
1/4 cup ketchup
1 to 2 tablespoons Dijon-style mustard
1 cup whole milk
6 cocktail buns or brown-and-serve rolls, split
1 tablespoon butter, melted, or olive oil
Assorted condiments, such as pickles, onions, lettuce, mustard, and/or ketchup, for serving (optional)

Directions:
1) In a large pot, cook beef, onion, celery, and garlic over medium heat until meat is browned and vegetables are tender; drain fat. Sprinkle flour on beef mixture. Cook and stir for 2 minutes. Stir in broth and potatoes. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook, covered, until potatoes are tender, for 10 minutes.
2) Stir in tomatoes, cheese, tomato paste, ketchup, and mustard. Cook and stir until soup comes to a gentle boil. Stir in milk and heat through.
3) Preheat broiler. Place split buns, split sides up, on a broiler pan. Brush with melted butter or olive oil. Broil 4-5 inches from the heat until golden, for about 1 minute. Serve soup with toasted buns and top with condiments. Yield: 4 to6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Tuscan Bread and Tomato Soup

Two Years Ago Today: Pickle and Relish Round-Up

Three Years Ago Today: Adam's Lime Curd

Four Years Ago Today: Peruvian Leche Asada