Mushroom Barley Soup. Hopping John Soup Recipe for Luck in the New Year (Black-Eyed Pea, Ham, and Collard Greens Soup) (This soup is one of my Recipe Favorites, updated with step-by-step photos January 2011) For several years now I've been making this tasty soup with black-eyed peas, ham, and collard greens for good luck in the New Year, and this year when I made a double batch I remembered and took some step-by-step photos.
Not only does this soup have all the luck-bringing properties of Hopping John, it's also a South Beach Diet phase one recipe for those who are starting out the year with phase one, like I always do! Hopping John is traditionally made on New Year's Day, but truly this tasty soup is great to make all during the cold months, whenever you need a little dose of good luck. If you're not familiar with Hopping John, it's eaten throughout the southern U.S. on New Year's Day. The origin of the name Hopping John is uncertain, but it's thought to have come from the Creole French pronunciation of the pigeon peas used in the dish. While the onions saute chop the ham.
South Beach Suggestions: C+C Marriage Factory: French Onion Soup. I love, love, love French onion soup and this low calorie version did not disappoint. It was as good as what you would get in a restaurant, just a little less cheesy. I wasn't sure if this would be enough for me for a meal but it was surprisingly filling and one bowl of this filled me right up. If you like French onion soup I highly recommend this version. Recipe from Gina's Weight Watcher Recipes. Ingredients: 2 pounds yellow onions, sliced thin 3 tbsp unsalted butter 2 tbsp flour 1 bay leaf 1/2 tsp dried thyme 1/8 cup dry sherry 1/4 cup Cognac or brandy 1/4 cups good white wine 9 cups beef stock Kosher salt and freshly ground pepper, to taste 6 slices toasted Italian bread 6 slices Alpine Lace Reduced-Fat Swiss Directions: In a large pot, sauté the onions with the butter, until soft and golden, about 20 minutes.
Add the beef stock, salt & pepper to taste, reduce heat. Servings: 6 Calories: 295. Mulligatawny Detox Soup. Did you over indulge (just a little)? Are you craving something fresh and light and nourishing? Or simply feeling a tad under the weather with the mid-January blues? Don't worry, Darling. I've got a body and soul soothing cure. Mulligatawny detox soup. It's chock full of antioxidant vegetable goodness with detoxing spices to boot. And let it simmer for the afternoon, filling your kitchen with a comforting aroma that feels like one big hug. Mulligatawny is one of my all-time favorite soup recipes. But best of all? Originally posted March 2007. This delectable post-modern version of mulligatawny is deliciously complex.
Ingredients: 1 tablespoon avocado oil 4 cloves garlic, minced 1 inch fresh ginger, grated 2 teaspoons mild GF organic curry powder 1 teaspoon organic turmeric 1 14-oz. can organic chick peas , drained A small pinch of sea salt, to taste 1 14-oz. can coconut milk , stirred Juice from 1 medium lime, or to taste 1-2 teaspoons organic agave nectar* For garnish: Instructions: Options: Sauteed Collard Greens with Bacon | Ginas Skinny Recipes. Collard greens sliced thin sauteed with bacon, garlic and oil.
A perfect side dish for Brazilian black beans or black eyed peas with ham. My dad lived in Brazil for many years, and collard greens known as couve are a popular side dish there. I absolutely love them prepared this way, if you are a vegetarian, you can leave the bacon out. Still delicious! It's a good idea to include collard greens in your diet on a regular basis because of their ability to lower cholesterol and their cancer-preventive properties. Personally, I just eat them because I like them, so having the added health benefits is a bonus.
Sauteed Collard Greens with BaconGina's Weight Watcher RecipesServings: 4 • Serving Size: 1/4th • Old Points: 1 pt • Points+: 2 pts Calories: 72.9 • Fat: 4.5 g • Protein: 3.1 g • Carb: 6.8 g • Fiber: 2.4 g 1 tbsp olive oil1 slice bacon, chopped3 cloves garlic, chopped1 bunch collard greens, washed and driedsaltRemove the tough stems that run down the center of the leaf. Baked Eggs in Bacon Baskets. This is such a nice idea for breakfast/brunch for a crowd.It is so simple, makes 12 at a time and the baskets stays warm, unlike scrambled eggs which always seem to get cold when left on the plate. There are many variations of this recipe on the blogosphere. I've tried it 2 weekends in a row, and I find that this method worked best. I made them 2 ways, some scrambled with cheese, and others just baked with a soft center.We couldn't decide which way we liked them best. Spray a 12 cup muffin tin with PAM spray.
Lightly cook 12 strips of bacon (or how ever many baskets you are making).Do NOT cook the bacon till crisp, but just enough to get rid of some of the grease. Coil your bacon slices around the wells of the muffin tin. Crack an egg and pour into the well.Sprinkle with salt and pepper. You can also whisk your eggs together and add some cheese, like a quiche, and pour this mixture into the bacon baskets. Use a spoon to remove the baskets and serve! 50 Plus Cookbook -- Crockery Pot Cooking. Crockery Pot Cooking Index These recipes were only originally published on 50 plus friends cookbook, www.50plusfriends.com and links to that site were widely published and circulated by email across the net. Index to the main cookbook can be found here – Cookbook Index Crockery Pot – Beef Crockery Pot – Pork Crockery Pot – Poultry Crockery Pot – Fish & Seafood Crockery Pot – Soup, Stew & Chili Crockery Pot – Barbeque Crockery Pot – Side Dishes Crockery Pot – Dessert Crockery Pot – Miscellaneous Cookbook Index If you came here while searching for a link 50plusfriends.com/cookbook/crockpot/index-5b.html , then you have come to the right place.
Bethany actually» Blog Archive » baked egg rolls with sesame-ginger dipping sauce. I don’t make these egg rolls very often because they are a bit of work to assemble, but every time I do make them I vow to make them more often because they’re delicious. It’s one of those foods that, whenever I bring them to a party, people always ask me for the recipe. One especially nice thing about these is that it’s easy to double or triple the recipe and flash-freeze the extras, which can then be put in a zip-lock bag and stored in the freezer till you need a quick dinner or appetizer some night. The sesame-ginger dipping sauce should be made fresh, but it mixes up really quick.
I adapted these from a recipe in Great-Tasting Wraps, a Publications International, Ltd., cookbook that I bought at—of all places—Winners (the Canadian equivalent of Marshalls or Ross) in Ottawa, Ontario, in January 2000. I actually bought two of my all-time favorite cookbooks at Winners when we lived in Ottawa. Go figure. Baked Egg Rolls with Sesame-Ginger Dipping Sauce Sesame-Ginger Dipping Sauce.
Desserts. Party Food. Blog Archive » Chicken-N-Noodles over Mashed Potatoes. Starch Starch Starch, I love Starch. This is the greatest meal I have ever had. It is based on one that I had a Bob Evans Restaurant. It is basically a Biscuit, topped with mashed potatoes, topped with chicken noodle soup. Amazing!! I can not emphasize how much I enjoyed this meal. Chicken-N-Noodles over Mashed Potatoes Chicken Noodle Soup – (Adapted from Tyler Florence) 8 cups chicken stockTip if you use store bought chicken stock, add 1 tsp chicken base to it to make it extra rich. Making the Soup Place a large pot over medium heat and add the olive oil. Once the veggies are softened add the chicken stock and bring to a boil.
Fold in the chicken and cook for another 3-5 minutes to heat up the chicken. Assembling the Chicken-N-Noodle bowls In the center of a large bowl place a single biscuit. Next add a nice helping of Mashed Potatoes. Using a ladle, pick up as many noodles and veggies as you can from the chicken noodle soup. It is so simple, but down right amazing.