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Posts Tagged ‘Martha Stewart’

Another soup, and another Martha recipe 🙂

I found this recipe a little over a month ago, and I’ve made it twice since then – that should give you an idea of how simple and tasty it is. Start to finish, it takes about 30 minutes – unheard of for soup!

The first thing that makes this recipe so quick is that it uses already-cooked turkey. Ideally, you’d use leftovers from Thanksgiving or Christmas. I did not, so I used Butterball Oven Roasted Turkey Breast Strips.

The second thing that makes the recipe quick is that it uses already-made stock. The original recipe calls for stock that you made yourself ahead of time (it is a Martha Stewart recipe, afterall). But I’ve never had great luck with homemade stocks – they take forever and they never seem to taste as good as the store-bought stuff! So I used “Better Than Bullion” Turkey Base.  It was my first time using it, and I’m a big big fan!

(I modified the recipe a bit – I added a potato and omitted a sprig of rosemary.)

Turkey Noodle Soup
adapted from Everyday Food, (month unknown) 2009

1 tablespoon unsalted butter
2 celery stalks, diced medium
3 carrots, peeled and cut into 1/4-inch-thick rounds
1 medium white onion, diced medium
coarse salt and ground pepper
8 cups turkey stock (if using Better Than Bullion: 3 tablespoons turkey base + 8 cups water)
1 large potato, cut into dice-sized pieces
2 cups wide egg noodles
3/4 pound shredded cooked turkey

1. In a 6-quart saucepan, melt butter over medium-high heat. Add celery, carrots, onion, 1/2 teaspoon salt and cook until onion softens and slightly browns, about 3-5 minutes.

2. Add stock and bring to a rapid simmer. Add potatoes and cook 5 minutes. Add noodles, 2 teaspoons salt, and 1/4 teaspoon pepper and simmer until noodles are tender, 10-12 minutes. Turn off heat and add turkey to heat through.

Serves 6

winter is soup season

1 serving = 5 Weight Watchers points

calories: 257
fat: 6.8g (2.3g saturated)
carbs: 24.6g (fiber: 3.0g)
protein:22.9g



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I love creamy soups – but I very rarely eat them, because they’re often loaded with heavy cream (helloooooo calories!). But I was pleasantly surprised to flip through the October 2009 issue of Martha Stewart Living and see this recipe – no cream!

And what’s better than a warm, “creamy” soup on a cold fall or winter day?! You could eat a large bowl of it as your main meal, or have a small bowl with a sandwich (maybe a warm panini – yum!).

(To be honest, I made this back in October – but was just too damn busy to blog about it!)

Roasted Butternut Squash Soup
adapted from Martha Stewart Living, October 2009
3 2/4 pounds butternut squash, halved and seeded (you could also use a sugar pumpkin)
1 onion, peeled and quartered through the stem
2 shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
2 tablespoons olive oil
coarse salt and freshly ground black pepper
5 cups low-sodium vegetable stock

1. Preheat Oven to 450 degrees. Cut squash into 2-inch pieces. Combine squash, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until squash is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.

2. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

Serves 4.

I served mine in my pumpkin-shaped soup tureen – isn’t it cute?! It’s from Crate & Barrel:

my pumpkin-shaped tureen

dig in!

The magazine doesn’t provide nutritional information, but I used a recipe analyzer and estimate that each serving is around 232 calories or 4 Weight Watchers points.

Calories: 232
Fat: 7.2g
Carbs: 44.2g (7.5 g fiber, 9.3g sugar)
Protein: 4g

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What a beautiful day in Boston!!! It’s only April and it was in the 80’s… I love the heat 🙂

Today, Stas and I woke up early (9am). After breakfast, he headed off to Orange for a day of skydiving and I went to the gym for some lifting (back & biceps) and cardio (3 miles on the treadmill). It was so nice to drive with all of the windows down and the radio turned up loud – I’ve missed that!

After a shower and lunch, I took a walk by the beach and then went grocery shopping.

It was a great day!

At the store, I picked up a package of chicken breasts. I had some mushrooms in the fridge that were about to go bad, so this recipe came to mind. It’s an old favorite of mine, because it’s quick and easy and doesn’t require a lot of ingredients. Most of the time, I have everything on hand.

The finished dish is good, but each time I make it, I remember how bland it is; it needs a little something extra. Next time, I’m going to deglaze the pot with some red wine after sauteeing the mushrooms.

Chicken with Tomatoes and Mushrooms
from the Martha Stewart  website

4 boneless, skinless chicken breast halves
Kosher salt and black pepper
1 tablespoon olive oil
1 pound mushrooms, trimmed and quartered
2 garlic cloves, minced
1 can (14.5 ounces) stewed tomatoes
1/4 teaspoon dried oregano

1. Season chicken with salt and pepper. In a large saucepan (with a lid), heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.

sasoned chicken

sasoned chicken

browning the chicken

browning the chicken

2. Add mushrooms; cover, and cook until softened, about 5 minutes. (this is where you could deglaze with some red wine!) Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.

softening the mushrooms

softening the mushrooms

after adding tomatoes, garlic, oregano

after adding tomatoes, garlic, oregano

3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 5-10 minutes (this will depend on the thickness of your chicken). At the very end, I uncovered the pot, brought it to a low boil, and let some of the liquid evaporate.

Serves 4

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plated_chicken_042509

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