Cream of "something" soup

Substitute for 'condensed' soup cans:

1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon cubes or substitute
4 Tablespoons freeze dried minced onions
1 teaspoon dried basil
1 teaspoon dried thyme or dried parsley
1 teaspoon pepper

For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick.

Onion Soup 'Mix'

8 teaspoons dried onion flakes

1 1/2 teaspoons dried parsley

1 teaspoon onion powder

1 teaspoon turmeric

1/2 teaspoon celery seed

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon ground pepper

Mix well, seal in air-tight container no more than six months.

Bouillon Substitute

Wet - 1 cup homemade broth = 1 cup hot water and 1 teaspoon buillion cube

Dry -

1 tbsp olive oil or butter

1/2 fresh yellow onion, chopped

2 fresh garlic cloves, peeled, halved, stem removed

2 fresh or dried bay leaves

3 sprigs fresh or dried thyme

1 tsp whole coriander seeds, crushed

1 tsp whole celery seeds, crushed

2 whole cloves

Salt and freshly ground black pepper

Mix well, seal in air-tight container no more than six months.

Wontons for Wonton Soup

Ingredients:

• 1/2 pound lean ground pork or veal
• 1/4 pound medium shrimp - peeled, deveined, and coarsely chopped
• 5 brown mushrooms
• 3 green onions, finely chopped
• 1 egg
• 2 tablespoons soy sauce
• 1 teaspoon sherry
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon sugar
• 1 tablespoon oriental 5 spice
• 1 (14 ounce) packages square wonton wrappers

Directions:

Prep Time: 60 min Total Time: 75 min Yield: 70 wontons

1. Strain mushroom soaking liquid completely. Pat dry with paper towel, and chop.
2. Place pork, shrimp, mushrooms, green onion, egg, soy sauce, salt, and dashi (if using) together in a large bowl. Mix thoroughly until all ingredients are completely incorporated.
3. Have a bowl of luke-warm water available for dipping. If you are right-handed, place wonton wrapper in a triangle position on your left palm. Place a small amount of filling (about a heaping teaspoon or more) near the lower corner of wonton wrapper. Fold that corner over filling toward the opposite corner about half way, making sure the filling is securely enclosed.
4. Dip finger into a bowl of water and dab left corner of wrapper with water. Fold left and right corners toward you (away from the top corner), resulting in the shape of a nurse's hat.
5. Place wontons on cookie sheets while you work, keeping them covered with a damp towel to prevent drying out. Wontons may be carefully stored in plastic freezer bags and frozen for future use.
6. Boil wontons 5 minutes before adding to broth to be heated up as soup.

Approx. Calories 25 per wonton

 

Shrimp & Artichoke Linguine

Ingredients:

• 8 ounces whole wheat linguine
• 1/4 cup extra-virgin olive oil
• 1 (16 ounce) package frozen fully cooked salad shrimp, thawed
• 3 cloves garlic, minced
• 1 cup brown mushrooms
• 1 teaspoon crushed red pepper flakes
• 1 (14 ounce) can quartered artichoke hearts, drained
• 1/4 cup lemon juice
• 1/8 teaspoon salt
• 1/2 cup grated Parmesan cheese

Directions:

Prep Time: 15 min Total Time: 35 min Yield: 4

1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes.
3. Mix in the artichoke hearts, lemon juice and salt; cook until heated through.
4. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

Approx. Calories 550 per serving

The Antipasto Anti-Pasta

Ingredients:

• 1 cup asparagus, ends trimmed, cut into 2-inch pieces
• 1 (12 ounce) package bow tie (farfalle) pasta
• 1 lb hot Italian sausage
• 3 cloves garlic, crushed
• ¼ cup green onion, chopped
• 1 (6 ounce) jar marinated artichoke hearts, drained and quartered
• 1 roasted red peppers, sliced
• ½ (3 oz) can black olives, sliced
• 1 cup freshly grated Parmesan cheese
• ½ cup sundried tomato oregano dressing

Directions:
Prep Time: 15 min Total Time: 35 min Yield: 4

1. Bring a large pot of lightly salted water to a boil. Blanch asparagus for 1 minute, then remove with tongs, and rinse with cold water to cool.
2. Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain, reserving 1 cup of the pasta water.
3. Meanwhile, brown the sausage in a large skillet over medium-high heat.
4. When the sausage has nearly cooked through, drain the excess grease, and stir in garlic and onion.
5. Add asparagus, artichokes, olives and roasted peppers, cook for 1 to 2 minutes to warm.
6. Stir in the hot pasta along with Parmesan cheese, and dressing to moisten.

Approx. Calories 750 per serving

Hot Artichoke Dip

Ingredients:

• 1 envelope onion soup mix (herb & garlic optionally)
• 1 14 oz can artichoke hearts
• 1 8oz container sour cream
• 1 cup mayonnaise
• 1 cup shredded cheese
• 1/2 8 oz container of light cream cheese
• Salt & pepper to taste
• Optional: add crab and/or 6 chicken breasts

Directions:

Prep Time: 5 min Total Time: 35 min Yield: 6

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a casserole dish (or two, to keep one hot while serving the other).
3. Bake uncovered 30 minutes or until heated through.
4. Optional: place dip mixture over chicken and bake for 30 min. at 400 degrees or until chicken is done.

Approx. Calories xxx per serving