I'll share my recipe, if you'll share yours, March 23, 2011

13 years ago

I'd love to make this soup but I've never seen frozen artichoke hearts in Ontario. Do you think I could use a can of them instead?

Potato Artichoke Soup

From EatingWell

This luxurious potato-artichoke soup is simple enough to be served with a salad for dinner, yet turns into an elegant first course when you top it with a slice of garlic-rubbed crostini smeared with olive tapenade.

8 servings, about 1 cup each

Active Time: 25 minutes

Total Time: 35 minutes

Ingredients

1 tablespoon butter

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1 stalk celery, chopped

2 cloves garlic, chopped

1 teaspoon chopped fresh thyme or parsley

3 cups chopped peeled potatoes (about 1 1/2 pounds)

1 9-ounce package frozen artichoke hearts, thawed and chopped

4 cups reduced-sodium chicken broth, Ã¢ÂÂno-chickenÃ¢ÂÂ broth (see Note) or vegetable broth

2 cups water

1/2 cup half-and-half (optional)

1/2 teaspoon salt

Freshly ground pepper to taste

Preparation

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

2. Stir in potatoes and artichoke hearts. Add broth and water; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until the vegetables are tender, about 15 minutes.

3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called Ã¢ÂÂno-chickenÃ¢ÂÂ broth, it can be found with the soups in the natural-foods section of most supermarkets.

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Comments (3)

Jasdip
13 years ago
This is in today's paper and looks delicious.

Almond Scramble (The Record)

Rich in nutrients and deliciously satisfying, this dish uses simple ingredients to take breakfast to the next level. This is a dish that makes a perfect lunch or light dinner.

1 tbsp sliced almonds, toasted
1 whole egg
2 egg whites
1 tbsp canola oil
1 garlic clove, minced
2/3 cup sliced baby portobello mushrooms
1 cup baby spinach leaves
1/2 cup cherry tomatoes, halved
1 oz goat cheese, softened

Lightly toast almonds in a dry nonstick skillet over low heat. Remove and set aside.

In a bowl, whisk egg and egg whites together.Season with salt and pepper.

Heat oil in skillet and cook garlic until lightly browned, 1 minute. Add mushrooms and spinach and cook until spinach has wilted, 2-3 minutes. Add tomatoes and cook, stirring 1 minute more.

Reduce heat and gently pour eggs into pan; do not stir. Cook and gently push and lift eggs while tilting the pan until eggs are just set.

Spread goat cheese onto egg mixture with toasted almonds, slide onto serving plate.
ravencajun Zone 8b TX
13 years ago
From Diabetes Self-Management

Overnight nacho bake

Preparation time: 30 minutes
Baking time: 1 hour
Chilling time: 6 hours

1 pound ground round
3/4 cup diced onion
1 can (4.5 ounces) diced green chilies
1 cup frozen corn
1 envelope (1.25 ounces) reduced-sodium taco seasoning mix
1 jar (8 ounces) taco sauce
Cooking spray
1 can (16 ounces) fat-free refried beans
2 cups (about 3 ounces total) coarsely broken baked tortilla chips
2 ounces finely shredded, reduced-fat mild Cheddar cheese
2 ounces finely shredded pepper jack cheese
Shredded lettuce, diced tomatoes, fat-free sour cream (optional)

Brown and drain ground round. Add onion, chilies, corn, taco seasoning mix, and taco sauce; stir to combine. Cook over medium heat until onion is tender (about 5 minutes); stir frequently. Remove from heat and set aside to cool slightly.

Coat a 2-quart baking dish with cooking spray. Spread refried beans in bottom of baking dish. Spoon half of beef mixture evenly over beans. Top with 1 cup broken chips. Sprinkle with half of each cheese. Top evenly with remaining beef mixture then sprinkle with remaining cheeses. Cover tightly with plastic wrap and refrigerate at least 6 hours, or overnight.

To bake, preheat oven to 350Ã¯Â¿Â½F. Remove plastic wrap. Spray a piece of foil with cooking spray and place over baking dish, sprayed side down. Bake for 1 hour, or until cheese is melted and casserole is heated through. Remove from oven and sprinkle evenly with remaining 1 cup broken chips.

Portion into 8 equal servings and, if desired, top each serving with shredded lettuce, diced tomato, and fat-free sour cream.

Yield: 8 servings
Serving size: 1/8 of casserole
Nutrition Facts

Per Serving:
Calories: 398
Carbohydrate: 42 g
Protein: 26 g
Fat: 14 g
Saturated fat: 5 g
Sodium: 1,061 mg*
Fiber: 3 g
Exchanges per serving: 3 starch, 2 lean meat, 1 fat
Carbohydrate choices: 3
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kathleenca
13 years ago
Hello luckygardnr,

Yes, canned artichokes will be fine - just be sure to drain them. I love anything with artichokes!

I'll share my recipe, if you'll share yours, March 23, 2011

Comments (3)

Jasdip

ravencajun Zone 8b TX

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kathleenca

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