Tag: pot

Roasted Pumpkin Sage Soup

Pumpkin season is in full swing, and this pumpkin soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation.


The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving – warmth, comfort, family and friends. 

If you can’t find sugar or pumpkin pie pumpkins, acorn squash or butternut would work fine it it’s place. This soup can be made ahead and reheated when ready to serve.

I went pumpkin picking a few weeks ago and and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldn’t this be beautiful on your Thanksgiving table! Completely optional, but if you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup.  To make the bowls, I followed this method[1] only I roasted them 15 minutes longer. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.




Roasted Pumpkin Sage Soup
gordon-ramsay-recipe.com
Servings:  5 • Size: a little under 1-3/4 cup • Old Points: 2 pts • Points+: 3
Calories: 137.5 • Fat: 3 g • Carb: 25 g • Fiber: 7 g • Protein: 6 g • Sugar: 9 g
Sodium: 459 mg (without salt)


Ingredients:


  • 2 medium (6 lbs total) sugar pumpkins or pumpkin pie pumpkins
  • 1 tbsp butter (olive oil for dairy-free)
  • 3/4 cup shallots, diced
  • 3 cloves garlic, chopped
  • 4 cups fat free, low sodium chicken broth (vegetarians can use vegetable stock)
  • 1 tbsp fresh sage, plus more for garnish
  • salt and fresh pepper to taste
  • reduced fat sour cream for garnish, (optional)





Directions:





Heat the oven to 400°F. Using a heavy, sharp knife, cut the pumpkins in half. Scoop out seeds and place on a baking sheet; bake for 1 – 1-1/2 hours.


When the pumpkin is cooked and cool enough to handle, use a spoon to scoop out the flesh. This should make about 5 cups.

Add butter to a large pot or Dutch oven, on medium heat; add shallots and sauté until tender, about 4 minutes. Add garlic and cook an additional minute. Add pumpkin and broth to the pot, along with sage, salt and pepper and bring to a boil. Simmer, covered for about 15 minutes.


Blend in a blender or immersion blender and blend the soup until smooth.





(Optional) Garnish with light sour cream and sage.  Makes 8 1/2 cups.

References

  1. ^ this method (www.thegraphicweekly.com)

Incoming search terms:

Smashed Potatoes with Sour Cream and Chives

Smashed Potatoes with Sour Cream and Chives

by Pam on October 10, 2012

My kids are big fans of mashed potatoes and they are always very happy when I serve them with dinner. I decided to change it up and bit and make smashed potatoes with butter, sour cream, and chives. I used Yukon gold potatoes because they are rich, creamy, and so delicious.  I served this side dish with the Italian Meatloaf[1] and the Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan[2] for a delicious and comforting meal.  We all LOVED these potatoes and they tasted great (with the leftover meatloaf) the next day too.

Heat a large pot of salted water until boiling.  Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through.  Drain the potatoes; add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste.  Mash by hand with a potato masher until creamy.  Serve immediately.  Enjoy.

Print[3]



Smashed Potatoes with Sour Cream and Chives




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25-30 min.



Ingredients:

6-7 Yukon gold potatoes (leave the skin on), halved
3 tbsp sour cream
2 tbsp butter
2 tbsp fresh chives, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes (leaving the skin on); add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.



References

  1. ^ Italian Meatloaf (www.gordon-ramsay-recipe.com)
  2. ^ Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Three Cheese Tortellini and Mushroom Soup

This is one delicious bowl of soup! Warm and satisfying, with tortellini in every bite. Top this with some fresh shaved Parmigiano Reggiano and you’ll experience a wonderful unami[1] taste sensation.

Soup is the perfect one pot meal. Vegetarians can swap out the chicken broth for vegetable broth (also perfect for Meatless Mondays). Using the rind from the Parmigiano Reggiano cheese is optional, but if you have it I recommend using it, it adds so much depth and flavor.

And a little nutritional tidbit about mushrooms, courtesy of registered dietician, Heather K Jones.[2] This veggie has achieved superfood status and with good
reason. It’s loaded with important vitamins and minerals, including
heart-protecting copper, B vitamins and antioxidants. These fabulous
fungus come in a lot of different varieties and are very versatile. 

Heather has generously offered to provide nutritional tidbits on lots of the fruits and vegetables I use in my future recipes. Call me a geek,
but I love knowing what I’m eating is not only delicious, but is
benefiting my health as well.

I’m sure most of you know I am currently working on my first cookbook, but I’m not sure if you all know that Heather K Jones[3] is working with me on this book. Heather is a great asset to Skinnytaste and has written and contributed to many books for Self, Prevention, Good Housekeeping, and more. She is my go-to person when I have a nutritional question and has posted some great articles on Skinny Bits including The Skinny On Sweeteners[4]. 

For those of you who don’t like mushrooms, you can certainly swap them for a vegetable you like, or try this Spinach Tortellini en Brodo recipe[5]. Enjoy!




Three Cheese Mushroom and Tortellini Soup
gordon-ramsay-recipe.com
Servings: 8 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts
Calories: 138 • Fat: 4 g • Carbs: 19.5 g • Fiber: 2.5 g • Protein: 7 g • Sugar: 2.5 g
Sodium: 605 mg (without added salt)

Ingredients:

  • 2 tsp butter
  • 2 stalks of celery, chopped
  • 1 small onion, chopped
  • 1 carrot, peeled & chopped
  • 2 cloves of garlic, minced
  • 8 cups fat free chicken broth (vegetable broth for vegetarians)
  • 2 cups water
  • 5 oz shitaki mushrooms, sliced
  • 8 oz baby bella mushrooms, sliced
  • 1 small Parmigiano Reggiano rind (optional)
  • 9 oz three cheese tortellini (Buitoni)
  • salt to taste
  • 1/2 tsp fresh ground pepper
  • Parmigiano Reggiano, grated (optional for topping)

Directions:

In a large pot, melt the butter over medium-low heat. When melted, add the celery, onion, carrot and garlic. Cover and reduce heat to low and cook for approximately 8-10 minutes until vegetables begin to soften.

Add the chicken broth, water, mushrooms, rind and increase heat to medium-high and bring to a boil. When broth boils, add salt (to taste) and black pepper; stir to combine. Reduce heat to low, simmer until mushrooms are soft, about 20 minutes. Add tortellini and cook according to package directions for al dente.

Once cooked, remove the rind, stir to combine and garnish with freshly grated Parmigiano Reggiano if desired.

Makes 12 cups.

References

  1. ^ unami (en.wikipedia.org)
  2. ^ Heather K Jones. (www.heatherkjones.com)
  3. ^ Heather K Jones (www.heatherkjones.com)
  4. ^ The Skinny On Sweeteners (www.skinny-bits.com)
  5. ^ Spinach Tortellini en Brodo recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close