d's delights- cooking and crafts

Corn Choup Here is another Rachael Ray recipe that I decided to try.   I love making soup and then freezing some for later.   If I plan well, I can make a soup a week, and then have a variety to choose from for those quick lunches. Ingredients: 2 Tbs EVOO (olive oil!) 4 Bacon Slices, chopped (use kitchen shears!) 1 Onion 10 Oz. Frozen Corn or 4-5 ears of corn, cut off cob (I used a 16 oz bag) 1 Medium or 2 small Zucchini, chopped. 1 lb. Potatoes, peeled and chopped ½ Red Bell pepper, chopped 1 bay leaf 5-6 Thyme Sprigs (I just used some dry thyme) 1 Tsp Paprika Salt and Pepper to taste 3 Tbs Flour 1 Quart (4 c) Chicken Stock   (I used some liquid concentrate bouillon) 1 C Milk 1 C Heavy Cream ½ C Flat Leaf parsley, coarsely chopped (Just year up a bug ol handful worth) Chop the bacon and get it going in the pot with the evoo. Chop the vegetables (corn, onion, zucchini, potatoes, pepper) Add the vegetables to the cooked bacon, add seasonings (bay leaf,

South Beach Vegetable Beef Soup As it is Fall, it is once again time for soups and chilis.   I have posted several of my favorites on here, but here is one I haven’t posted.   It is from a South Beach Diet cookbook.   Its for phase one, so it is quite low in the glycemic index area.   Also, the cabbage and spinach are super good for you.   I don’t always like spinach or cabbage by themselves, but I like this soup.   It’s quite hearty… really more like a stew, or as Rachael Ray calls it, “Stoup.” I typically double the recipe and it makes a HUGE pot full.   I double it because I hate having leftover cabbage and spinach!   I just buy a cabbage already cut in half, and a smaller bag of frozen spinach!   It freezes well, so I have some for several months. Ingredients: Olive Oil 1 lb Steak (top round) cut in cubes.   You can also use pre-cut beef for stews. 1 Rib of celery ½ Large Onion ¼ lb Frozen Cut Green Beans 5 Cups Water ¼ Head of Cabbage, Shredded ¼ Bag of Froz