Morrocan Chicken Stew

2 tablespoons olive oil, divided
2 acorn squash, halved and roasted
2 teaspoons cinnamon
1 cup lentils, rinsed and cleaned
1 cup brown rice
1 tablespoon coriander
1 bay leaf
2 tablespoons curry powder
Salt and pepper, to taste
3 1/2 cups vegetable stock, divided
1 onion, chopped
1/2 cup dried apricots, chopped
Fresh flat-leaf parsley and mint, for garnish
Directions
Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside.


Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time.


Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint

Tortellini Soup

Tortellini Soup

1 lb Italian Sausage
1 onion
2 cloves garlic
1 c water
2 cansbeef broth (13 3/4 oz)
3 carrots
1 can tomatoes
1 tsp basil
1 tsp oregano
1 c zucchini
1 green pepper
8 oz cheese tortellini

Brown sausage and add onion, garlic til tender. Add water, broth, wine, carrots, tomatoes, basil and everything else. Simmer 30 min. Add tortellini. Cook 5 to 10 min.

Spinach Chicken & Pasta Salad

Dressing:
I c vegetable oil
2/3 c terriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

16 oz pasta
1/2 c parsley
1 bunch green onions
1/4 c sesame seeds toasted
6 oz. honey roasted peanuts
2 cups chicken
1 10 oz bag spinach
1 bag craisin
3 cans mandarin oranges
2 cans chestnuts diced

Mix pasta and dressing and marinate 2 hours. Add other ingredients and toss.

Mexican Corn Soup
1.5 lbs chicken breast
1/2 c onion
2 garlic cloves
3 Tbsp butter
2 chicken buillon cubes
1 cup hot water
1 tsp cumin
2 cups half and half
2 cups monterey cheese
1 can cream style corn
1 can diced chile
1/2 tsp tabasco sauce
1 medium tomato
cilantro

Brown chicken, onion and garlic in butter. Disslve buillion in water add cumin and boil. Reduce heat and simmer 5 min. Add everything else serve immediately

Mexican Corn soup

Mexican Corn Soup
1.5 lbs chicken breast
1/2 c onion
2 garlic cloves
3 Tbsp butter
2 chicken buillon cubes
1 cup hot water
1 tsp cumin
2 cups half and half
2 cups monterey cheese
1 can cream style corn
1 can diced chile
1/2 tsp tabasco sauce
1 medium tomato
cilantro

Zucchini Chowder

I had this at one of our girls night out. It was delish and perfect for a crisp Fall day.

Zucchini Chowder
Saute:
2 Zucchini
1 Onion
2 TBS Minced Fresh Parsley
1 tsp dried basil
1/3 cup better

Add:
1/3 cup Flour
1 tsp Salt
1/4 tsp Pepper

Add:
3 cups Water
3 Chicken Bouillion Cubes
1 tsp Lemon Juice

Add:
14 oz Diced Tomatoes
1 can Evaporated Milk
1 pkg Frozen Corn

Boil-Reduce Heat-Cook 5 Min

Add:
1/4 cup Grated Parmesean Cheese
2 cups Shredded cheddar Cheese
Pinch of Sugar

Stir in, melt, serve immediately

Tortellini Soup

Another great roommate shared this healthy soup recipe one cold Sunday. Kids love this one too!

Tortellini Soup


1 lb Italian Sausage
1 onion
2 cloves garlic
1 c water
2 cansbeef broth (13 3/4 oz)
3 carrots
1 can tomatoes
1 tsp basil
1 tsp oregano
1 c zucchini
1 green pepper
8 oz cheese tortellini

Brown sausage and add onion, garlic til tender. Add water, broth, wine, carrots, tomatoes, basil and everything else. Simmer 30 min. Add tortellini. Cook 5 to 10 min.

Cheese Soup from Le Cellier at Epcot

This soup is surprisingly thin and the flavors are INCREDIBLE.

Canadian Cheddar Cheese SoupLe Cellier Steakhouse
Epcot®

1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound grated white cheddar cheese
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm beer
Chopped scallions or chives, for garnish

Preparations
1. In a 4- or 5-quart Dutch oven, cook the bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
2. Add the red onion, celery, and butter and sauté until the onion has softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in the chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.