I made this last Friday night for dinner and I ate it through Wednesday! I makes a ton and is a great remedy for the winter!

French Onion Soup – From CookingLight

2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)

Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Preheat broiler.

Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.

Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Advertisements

This easy soup was a hit in my house. Mr. Hillman’s Helpings said it was the best soup I’d ever made!

Carrot and Sweet Potato Soup

2 large carrots, peeled and cut in 2-inch pieces (about 4 1/2 ounces)
1 large sweet potato, peeled and cut in 2-inch chunks (about 3/4 pound)
1 small onion, cut into 8 wedges (about 14 ounces)
1 tablespoon olive oil
4 cups organic vegetable broth (such as Swanson Certified Organic)
1 teaspoon finely grated fresh ginger
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Remaining ingredient:
2 tablespoons chopped fresh flat-leaf parsley
Preparation

To prepare relish, combine the first 4 ingredients in a small bowl; set aside.

Preheat oven to 400°.

To prepare soup, combine carrots, sweet potato, and onion on a jelly-roll pan; drizzle with oil. Toss to coat. Bake at 400° for 30 minutes or until vegetables are tender and just beginning to brown, stirring after 15 minutes.

Place vegetables, broth, and ginger in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

Place half of vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining vegetable mixture. Stir in salt and pepper. Ladle 1 cup soup into each of 4 bowls.

Hello!

In the past day or so I’ve come down with a nasty virus that has left me bedridden, and I am NOT a good patient. I always think the best medicine is a warm bowl of chicken soup! Below is a recipe for chicken soup with an Asian twist. Best of all, it only takes a few minutes to prepare!

Enjoy!

ASIAN CHICKEN NOODLE SOUP

Serves 8

Ingredients
1 tablespoon vegetable oil
1 tablespoon bottled minced garlic
1 tablespoon bottled grated ginger
2 stalks fresh lemongrass, peeled
2 cups water
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound chicken breast tenders, cut into bite-sized pieces
4 ounces uncooked angel hair pasta
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 green onions, thinly sliced
1 red chile pepper, finely chopped

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Sincerely,

Lauren Kase
Hillman’s Helpings

Hello!

Forget about Red and Blue. Let’s think about green! Broccoli, that is. Last week, there was a really cold night and I had a hankering for soup. I looked into the fridge and came up with a super easy, quick and delicious recipe for broccoli soup that can be made in less than 30 minutes! I used an immersion blender, but you can use a regular blender or food processor if you have one.

Enjoy!

WEEKNIGHT BROCCOLI SOUP
Serves 4 (ish)

Ingredients
1 small onion, chopped
2 cloves garlic, minced
Extra virgin olive oil
3 broccoli crowns cut into small pieces
1 14 oz. can of chicken broth
Water
2 tbs. fat free half and half
Salt and Pepper to taste

Preparation

Heat 1 tbs. extra virgin olive oil in a saucepan over medium heat. Add the onion and garlic. Sauté for 2 minutes or until the onion is a little translucent. Add the broccoli and cook for one or two minutes longer.

Add the chicken broth, then fill the chicken broth can (about a cup and a half) with water and pour it into the pot. Bring the mixture to a boil. Once boiling, turn the heat down, cover and let it simmer for 15 minutes. Remove from the heat.

Puree with an immersion blender (or food processor) and return back to the pot. Stir in the half and half and season with salt and pepper to taste. You have the perfect weeknight soup!

Bon appetit!

Note: To make the soup thicker, add another broccoli crown and use half the amount of water.

Sincerely,

Lauren Kase
Hillman’s Helpings

Roasted Butternut Bisque!

This was rich, while still being healthy. I think my guests will love it as a first course.

Serves 4
Ingredients

* 4 cups cubed peeled butternut squash (about 1 pound)
* Cooking spray
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1 tablespoon butter
* 2 tablespoons finely chopped shallots
* 1 garlic clove, finely chopped
* 2 1/2 cups organic vegetable broth (such as Swanson Certified Organic)
* 1 1/2 cups fat-free buttermilk
* 1 tablespoon chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 375°.

2. Place squash in a 2-quart baking dish coated with cooking spray. Lightly coat squash with cooking spray. Sprinkle squash with salt and pepper; toss well. Bake at 375° for 30 minutes or until tender.

3. Melt butter in a Dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil, and cook 2 minutes. Stir in buttermilk. Reduce heat, and cook 2 minutes, stirring constantly. Place one-third of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Sprinkle with parsley.

I’ve been experimenting with some butternut squash soups because I want to make a really good one for Thanksgiving. The one below I made a few weeks ago and it was very well-recieved. Bonus: It even freezes well!

Enjoy!

Ingredients
1 whole garlic head
4 teaspoons olive oil
6 cups thinly sliced leek (about 4 large)
4 cups (3/4-inch) cubed peeled butternut squash (about 1 medium)
2 cups water
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Heat oil in a large saucepan over medium-high heat. Add leek; sauté 5 minutes or until tender. Stir in garlic, squash, 2 cups water, broth, salt, and black pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until squash is tender. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour pureed soup into a bowl. Repeat procedure with remaining squash mixture.

Hello!

I’ve made some really great (if I do say so myself) meals over the last few weeks. The hot weather (for some reason) makes me want to try new things and stray from my usual go-to recipes.

Without further adieu, here are a few of the more memorable ones.

Enjoy!

FRESH CORN AND SQUASH SOUP

1 tablespoon butter
2 cups chopped onion (about 1 large)
4 cups fresh corn kernels (about 7 ears)
3 cups water
2 cups chopped yellow squash
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chives

Melt butter in a Dutch oven over medium-low heat. Add onion to pan; cover and cook 10 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper); bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.

Place half of corn mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain corn mixture through a sieve (or strainer) into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Garnish with chives, if desired.

COOL, CREAMY CHOCOLATE BARS

Crust:
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/4 cup powdered sugar
6 tablespoons chilled butter, cut into small pieces
1/4 cup finely chopped pecans, toasted
Cooking spray

Filling:
1 cup powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
3 cups 1% low-fat milk
2 (3.9-ounce) packages chocolate instant pudding mix
Unsweetened cocoa (optional)

1. Preheat oven to 325°.

2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9-inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.

3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.

4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.

Happy Eating!

Sincerely,

Lauren Kase
Hillman’s Helpings