Cooking Group

We're taking a break for the summer, 


but check out these recipes 


we've enjoyed at some of our 


cooking events.


Enjoy!

Creamy Tomato Basil Soup

 by Cami Bingham, CPT

LiveWell Health & Fitness

Ingredients:

3 T. reserved oil from sun-dried tomatoes, or olive oil

8 cloves garlic, minced

1 rib celery, chopped

2 cups shredded carrots

2 ½ cups onion, chopped (about 2 onions)

1 red bell pepper, seeded and diced

½ green pepper, seeded and diced

1 cup sliced sun-dried tomatoes, packed in oil (you can find these in the grocery store among the canned tomatoes – usually in a jar)

2 (14 oz.) cans chicken broth

3 (28 oz.) cans diced tomatoes, undrained

2 tsp. sugar

2 tsp. salt

½ tsp. black pepper

3 T. dried basil, or fresh basil chopped

1 tsp. dried oregano

1 tsp. red pepper flakes (opt.)

12 oz. reduced fat cream cheese

1 box Orzo pasta, cooked

shredded Parmesan cheese

Directions:

1. In a large soup pot, heat oil over medium heat then add garlic, celery, carrot, onion and peppers.  Cook until vegetables are tender (about 10 minutes), stirring often. 
2. Add sun-dried tomatoes, chicken broth, diced tomatoes, sugar, salt, pepper, basil and oregano.  If you are adding red pepper flakes, add them now.  Stir well.
3. Bring soup to a boil and then cover and simmer for 30 minutes.
4. Remove soup from heat.  Place soup in a blender and add the cream cheese (do this in multiple batches, evenly distributing the cream cheese).  Process for a few minutes or until smooth.  Once all of the soup is blended, place it back in the pot and simmer on low for 10 minutes.  If you prefer a creamier consistency, you can also add 1 cup of half and half or milk.
5. Add salt and pepper to taste.
6. To serve, pour soup in a bowl and add a spoonful or two of orzo pasta.  Top with shredded Parmesan cheese and fresh basil.

Note:

This recipe is a combination of two tomato soup recipes.  One is from the recipe book titled “Favorites – A Collection of Favorite Ivory Family Recipes” and the other is from “Our Best Bites” which is also available on www.ourbestbites.com

Thanks to Diane Patterick for this delicious recipe

 

White Chicken Chili

Ingredients:
•1-2 lbs. chicken breasts, boiled and shredded
•(can use canned chicken or turkey chunks)
•4 15 oz. cans Northern White Beans, do not drain
•2 14 oz. cans of chicken broth
•4 4oz. cans chopped green chilies
•(can add or subtract depending on spiciness wishes)
•1 T. dried minced onion
•2 tsp. Garlic powder
•2 tsp salt
•2 tsp. Cumin
•2 tsp. Oregano
•1 tsp. Black pepper
•can also add ½ tsp cayenne pepper if desired
•2 c. sour cream
•1 c. milk, half and half or whipping cream

Directions:
Pour all ingredients into a large pot. Bring to slow boil, add sour cream and milk, half and half or whipping cream.

Freezes well in food saver bags.

Basic Soup and Sauce Mix

Have you heard the news?  We're all supposed to have food storage!  

Well, once you have yours, what do you do with it?

Here is a great mix to use in everyday cooking that lets you rotate your food storage!  

It's super simple, quick to make and use, and tastes delicious!   

Here's what I did:

1. Put the ingredients listed below into your blender and blend completely

2. Print out the labels below and paste them to a container (you can also make a binder for your recipes if you'd like)

3. put the mix into your container

4. Choose a recipe from the recipes below and find out just how easy this mix is to use!

Print this for the cover of your binder

Here is the label for the binder spine

And of course, your container label.

Your Ingredients, to go on the back of the container.

* Here are a few more labels, in case you like all of your canister labels to match!

And here are the recipes: