Lean Ground Turkey - Vegetable Soup With Italian Herbs and Orzo: A Slow Cooker Meal

When I wheel my cart past the meat department I often see ground turkey. Magazines and cookbooks contain lots of ground chicken recipes, but few for ground turkey. "Maybe I should try it," I thought to myself, and tossed a package into my cart.

When I got home I froze the meat. Weeks later, I noticed the package had frost on the top. I decided to use the meat before it developed freezer burn. What could I make? Though I had a recipe for Oriental meat balls and an unusual recipe for meatloaf, I didn't feel like making them. It was 20 degrees outside, the wind was biting, and I felt like soup. Today's efforts would be a culinary experiment,.

A few hours later I was eating flavorful, healthy soup. I found nutritional data for ground turkey on the Jennie-O website. The meat is packed with protein, contains Vitamin A, Iron, and calcium. The fat content per serving is 8.0 grams and the cholesterol is 80 milligrams -- less than the 96 milligrams per serving in ground chicken.

I think this is a convenient, adaptable product. Ground meat requires no slicing or chopping and infuses broth with flavor. You don't have to follow this recipe exactly and may add green beans, corn, or spinach to your soup. Just be sure to use several colors of vegetables. I'm happy to share this recipe with you.

INGREDIENTS

1.2 pound package of lean ground turkey 

10 3/4-ounce can cream of chicken soup 

4 soup cans water 

1 chicken bullion cube or 1 packet no-salt chicken bullion 

1 rib celery, chopped 

6 ounces (half a bag) of pre-washed petite carrots 

1 cup frozen peas 

1 small zucchini, chopped 

1 large Roma tomato, chopped 

1 clove garlic, minced (more if you love garlic) 

1 teaspoon Italian herb mix 

1 teaspoon salt (may be omitted) 

1/3 cup orzo (rice-shaped pasta)

METHOD

Coat bottom of skillet with baking spray. Crumble turkey into skillet and cook over medium heat until opaque. Line slow cooker with cooking bag. Transfer turkey to slow cooker and add all remaining ingredients, with the exception of the orzo. Cover, set on low, and cook soup for three hours. Add orzo to soup and mix with rubber spatula. Turn setting to high, cover, and cook soup one more hour. Serve immediately with salty crackers or hard rolls. Makes 6-8 servings.

Copyright 2014 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a freelancer for 36+ years and is the author of 33 books. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss," "Help! I'm Raising My Grandkids," and "Seed Time: Growing from Life's Disappointments, Losses, and Sorrows." Visit her website and learn more about this busy author and grandmother.

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Spring Asparagus Soup With Parmesan and Romano Cheeses

After a long, and often brutal winter, Minnesotans are eager for spring. We watch for buds on trees and bulbs peeking through snow. The arrival of fresh asparagus in grocery stores is another sign of spring. If the asparagus is available, warmer days must be coming.

I wheeled by cart past the asparagus display -- tall spears set in crushed ice -- and then doubled back. Since I was cooking for one I didn't need a large bunch of this spring vegetable. Still, I could buy some and use it in several ways. To stay fresh asparagus must be stored properly. I treat it like flowers. I cut off some of the woody stem part, plunk it in a glass of water, cover it with a plastic bag, and put it in the fridge.

This flavorful spring vegetable has many health benefits. "Asparagus Nutrition Facts," an article on the Nutrition and You website, the vegetable is in calories, contains fiber, contains anti-oxidants, is rich in folates, contains vitamins E and K, plus copper and iron. According to the article, the spears were revered by Greeks and Romans.

I revere it, too, and that's why I decided to use half of the bunch in stir-fry, and the other half in soup. An experienced cook, I decided to create my own recipe. On his way through the kitchen my grandson asked, "What are you making?" He seemed a bit surprised when I told him I was making soup. Later, when he had some for lunch he was more surprised.

"It's good!" he exclaimed. I hope you think my recipe is good and will use this spring vegetable in many ways. Substitute vegetable broth for chicken broth if you are a vegetarian. For heartier soup add some cooked, shredded chicken. Here's the recipe.

INGREDIENTS

3 tablespoons butter 

3 tablespoons all-purpose flour 

26-ounce carton chicken broth (salted or unsalted) 

1/2 bunch fresh asparagus 

1 rib celery, finely diced 

2 tablespoons red pepper, finely diced 

1/2 teaspoon onion powder 

1/4 teaspoon lemon pepper 

Salt to taste (may be omitted) 

1/2 cup grated and mixed Parmesan-Romano cheese

METHOD

Rinse asparagus and cut into 1/2-inch pieces. Transfer pieces to a microwave dish, add a little water, cover, and cook three minutes on high. Melt butter in soup kettle. Add in flour and cook for one minute, whisking constantly. Gradually add chicken broth, still whisking constantly. Continue whisking until any lumps are gone. Using a slotted spoon, transfer asparagus to soup kettle. Add all remaining ingredients. Cover and simmer on lowest setting for 10 minutes to blend flavors. Pass extra cheese if desired. Makes 6 servings.

Copyright 2014 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been a freelancer for 36+ years. Her latest releases are "Happy Again! Your New and Meaningful Life After Loss," "Help! I'm Raising My Grandkids," and "Seed Time: Growing from Life's Disappointments, Losses, and Sorrows." Please visit her website and learn more about this busy author and grandmother.

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Soothing Soups: 3 Rich and Creamy Herbs and Spices Soup Recipes

Like any appetizer, soups help prepare your appetite for the main course. Of course, if it tastes bland, you'll lose your appetite and won't be able to enjoy your meal. That's why it's important to make sure that your soup is rich and flavorful - and there's no better way to do just that than adding fresh herbs and spices.

Here are 3 rich and creamy herbs and spices soup recipes that will surely boost your appetite:

1. Classic Cream of Herb Soup

What you need:

• 5 cups chicken broth
• 1 cup half and half cream
• 1 cup chopped spinach
• 1 cup chopped green onion
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh parsley
• 5 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon white sugar
• Salt and ground black pepper to taste

In a saucepan, melt 3 tablespoons butter then cook onions, basil and parsley until tender, about 8-10 minutes. Reduce heat to low, cover and allow to simmer for 8 minutes. Add chicken broth and sugar then slowly stir in cream. Cover and simmer for 30 minutes. Melt the remaining butter in a separate saucepan then cook flour, stirring constantly, for 2-3 minutes. Mix about 1/2 cup of the soup mixture into the flour and stir until smooth before pouring the flour mixture back into the soup. Bring to a boil, season with salt and black pepper then remove from heat. Serve immediately.

2. Tomato Basil Soupreme

What you need:

• 3 1/2 cups crushed tomatoes
• 20 fresh basil leaves, thinly sliced
• 1 3/4 cup chicken broth
• 1 1/2 cups tomato-vegetable juice cocktail
• 1 cup heavy cream
• 1/2 cup butter

Mix together crushed tomatoes, chicken broth and tomato-vegetable juice in a large saucepan. Bring to a boil then simmer for 20-25 minutes. Remove from heat then stir in basil leaves. Allow to cool for a few minutes then puree soup using a blender. Return the soup to the pan, add cream and butter then cook, stirring constantly, over medium-low heat until butter is melted.

3. Creamy Cucumber Spice

What you need:

• 2 cucumbers, peeled, seeded and chopped
• 1/2 onion, chopped
• 1 cup vegetable broth
• 1/2 cup milk
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 2 teaspoons minced garlic
• 2 teaspoons curry powder
• 1 teaspoon dried parsley
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon cayenne powder
• 1 teaspoon sesame oil

In a large saucepan, heat olive oil then cook onion and garlic until tender. Add the cucumber, vegetable broth and milk then stir in soy sauce, curry powder, parsley, red pepper flakes, cayenne powder and sesame oil. Allow to simmer over medium-high heat then reduce heat to low, cover and simmer for 12-15 minutes more. Remove from heat and allow to cook for a few minutes. Puree using a blender until smooth.

Have a bowl of any of these rich and creamy herbs and spices soup recipes for a surely fulfilling appetizer!

Adrian T. Cheng is a food blogger who promotes healthy eating. He has written numerous posts and articles about natural herbs and spices, shared countless of delicious and healthy recipes and reviewed kitchen gadgets that are of quality yet affordable. You can view Adrian's posts about nutritious eats and other interesting topics on his page.

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Chicken-Vegetable Soup With Orzo and Oregano

For some reason, I like to make soup on a rainy day. This practice may go back to childhood because my mother often made soup. Her Manhattan Clam Chowder was especially good. I still remember the time she decided to make chicken soup in her new pressure cooker. Mom hadn't gotten used to this new appliance and, unfortunately, released the valve too soon.

Chicken soup shot up to the ceiling, a fact my father never let her forget. I remember the incredulous look on her face when this happened. If I recall, we had to replace some of the ceiling tiles.

My chicken soup isn't made in a pressure cooker. I just use a big pot with a lid that I found at a discount store. This recipe starts with basic soup ingredients--onions, celery, and carrots. Although I rarely cook Brussles sprouts, the grocery store was having a special on them, so I bought a few. This green, cabbage-like vegetable adds extra flavor to the soup.

For color, I add a can of diced, no-salt tomatoes in juice. For flavor, I add garlic and oregano. You may wish to add some dried basil, too.

Although leftover chicken is one of the ingredients, it can be omitted for a vegetarian version of the recipe. Vegetable stock may be substituted for chicken stock. As for the pasta, any small one will do, such as rings, shells, or cut spaghetti. You may be tempted to dump the pasta into the soup without measuring, this isn't a good idea. Instead of soup, you'll wind up with stroup, a cross between soup and stew.

Keep in mind that pasta continues to absorb moisture in the refrigerator, so you may have to add some water when you reheat soup. Chicken-Vegetable Soup with Orzo and Oregano is a meal in a bowl. Serve it with your favorite crackers, hard rolls, French bread, or flat bread.

INGREDIENTS

1 tablespoon olive oil

1 medium yellow onion, chopped

1/2 cup celery, chopped

1 cup petite carrots

2 cups Brussles sprouts, halved

1 carton (32 ounces) salt-free chicken broth (or vegetable broth)

1 can (14.5 ounces) diced tomatoes in juice

1 can (14.5 ounces) water

2 chicken bouillon cubes

1/2 cup orzo (rice-shaped pasta)

1 teaspoon dried Oregano

1 teaspoon garlic powder

Salt and pepper to taste

METHOD

Pour olive oil into soup pot. Add onion and cook until translucent, about five minutes. Add celery, carrots, and sprouts. Cook five minutes more. Add all remaining ingredients, cover, and bring to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Garnish with grated Parmesan cheese if desired. Makes 8 servings.

http://www.harriethodgson.com

Harriet Hodgson has been a freelancer for 37 years and is the author of 35 books. Her latest releases: Happy Again! Your New and Meaningful Life after Loss, The Family Caregiver's Guide, Affirmations for Family Caregivers, A Journal for Family Caregivers. Visit her website and lean more about this busy author, grandmother, and caregiver.

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Chicken-Vegetable Soup With Orzo and Oregano

For some reason, I like to make soup on a rainy day. This practice may go back to childhood because my mother often made soup. Her Manhattan Clam Chowder was especially good. I still remember the time she decided to make chicken soup in her new pressure cooker. Mom hadn't gotten used to this new appliance and, unfortunately, released the valve too soon.

Chicken soup shot up to the ceiling, a fact my father never let her forget. I remember the incredulous look on her face when this happened. If I recall, we had to replace some of the ceiling tiles.

My chicken soup isn't made in a pressure cooker. I just use a big pot with a lid that I found at a discount store. This recipe starts with basic soup ingredients--onions, celery, and carrots. Although I rarely cook Brussles sprouts, the grocery store was having a special on them, so I bought a few. This green, cabbage-like vegetable adds extra flavor to the soup.

For color, I add a can of diced, no-salt tomatoes in juice. For flavor, I add garlic and oregano. You may wish to add some dried basil, too.

Although leftover chicken is one of the ingredients, it can be omitted for a vegetarian version of the recipe. Vegetable stock may be substituted for chicken stock. As for the pasta, any small one will do, such as rings, shells, or cut spaghetti. You may be tempted to dump the pasta into the soup without measuring, this isn't a good idea. Instead of soup, you'll wind up with stroup, a cross between soup and stew.

Keep in mind that pasta continues to absorb moisture in the refrigerator, so you may have to add some water when you reheat soup. Chicken-Vegetable Soup with Orzo and Oregano is a meal in a bowl. Serve it with your favorite crackers, hard rolls, French bread, or flat bread.

INGREDIENTS

1 tablespoon olive oil

1 medium yellow onion, chopped

1/2 cup celery, chopped

1 cup petite carrots

2 cups Brussles sprouts, halved

1 carton (32 ounces) salt-free chicken broth (or vegetable broth)

1 can (14.5 ounces) diced tomatoes in juice

1 can (14.5 ounces) water

2 chicken bouillon cubes

1/2 cup orzo (rice-shaped pasta)

1 teaspoon dried Oregano

1 teaspoon garlic powder

Salt and pepper to taste

METHOD

Pour olive oil into soup pot. Add onion and cook until translucent, about five minutes. Add celery, carrots, and sprouts. Cook five minutes more. Add all remaining ingredients, cover, and bring to a boil. Reduce heat and simmer for 20 minutes, or until vegetables are tender. Garnish with grated Parmesan cheese if desired. Makes 8 servings.

http://www.harriethodgson.com

Harriet Hodgson has been a freelancer for 37 years and is the author of 35 books. Her latest releases: Happy Again! Your New and Meaningful Life after Loss, The Family Caregiver's Guide, Affirmations for Family Caregivers, A Journal for Family Caregivers. Visit her website and lean more about this busy author, grandmother, and caregiver.

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5 Tips for Warming Winter Soups and Stews

As winter is approaching it's time to start enjoying some hearty soups and stews. For the most part they are simple to make and most of the cooking can be done without too much of your attention.

As most soups use a variety of vegetables in the base and often meat, they are usually nutrient dense and filling.

They are also perfect for freezing and having on hand when you need them.

There is something warming about having a pot of soup simmering on the stove on a cold day.

These are my tips for making stews and soups this winter.

1. Sweat the vegetables

Most soups have a base of aromatic vegetables such as carrots, onions, garlic and celery.

Sweating these vegetables out on a medium heat with butter or oil will release aromats and create a base of flavour for your soup.

2. Stock

Using a home made or good quality fresh stock is always going to give you a better quality soup than using stock cubes or flavour enhancers.

If you don't have the time or inclination to make your own stock then there are some good quality stocks available form specialty food stores.

Also consider carefully which stock you use for which dish. It is better to use chicken or vegetable stock for light soups and darker stocks such as beef for heartier soups and stews.

3. Seasoning

Season your ingredients moderately as you go along. This will enhance the flavours of the individual ingredients without making the soup salty.

Use sea salt flakes instead of table salt for a better flavour.

Once the soup is cooked out adjust the seasoning as necessary. Taste the soup add a little salt at a time until the full depth of the ingredients can be tasted.

Such a simple step but so often the difference between flavour-some soups and bland ones.

4. Consider Texture

Different elements of your dish will need to be cooked differently to produce the desired texture. A carrot for example takes a lot longer to cook than a pea.

Texture comes down to selecting the right ingredients and adding them to the dish at the right time so they are all cooked through at the same time.

Consider from the start if you want a smooth blended soup or one with lots of body and different components.

Add green and leafy veg such as spinach right at the end to avoid it becoming over-cooked.

Croutons, cheeses, crackers, nuts, bean shoots or even pork rinds can be used to add texture and flavour.

5. Cut to size

Pay attention to the size you are cutting your vegetables and meat. Too big and it may be difficult to eat or take a long time to cook while other components over cook. Too small and it may break down completely.

ChefHire Atelier

We conduct a variety of cooking classes from our East Perth kitchen from raw to seafood, desserts and a number of different cuisines including Korean, Thai, French and Mauritian.

All our classes are hands on and you eat what you cook. A fun and educational night out.

For current schedule head to http://www.chefhire.com.au or call 1300 CHEF HIRE

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