lunch

Cauliflower and Turnip Soup

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Cauliflower & Turnip Soup
Souper Fun lunch for this time of year

 

Cauliflower and Turnip Soup

Ingredients

  • 8 tablespoons butter
  • 1 Medium onion, roughly chopped
  • 2 cloves garlic, halved
  • 1 teaspoon kosher salt, plus more to taste
  • 1 medium head cauliflower, washed trimmed and cut into 2-inch pieces
  • 2 to 3 medium purple topped turnips, peeled and cut into 1-inch pieces
  • 1 teaspoon fresh thyme leaves
  • 1 bay leaf
  • 6 to 8 cups chicken stock (homemade or boxed), divided
  • Freshly ground black pepper
  • Whole nutmeg for grating

 

Method

In large saucepan, or Dutch oven over medium heat, melt butter until foamy.  Add onion, shallot and garlic; season with salt.

Cook until translucent, about 5 minutes.  Add cauliflower, turnips, thyme, bay leaf and 6 cups of chicken stock, stir to combine.

Bring to simmer and cook until cauliflower and turnips are tender, about 20 minutes.  Taste for seasonings and adjust if necessary.

Remove bay leaf and using an immersion bender, blend to a smooth consistency, (you can also work in small batched with a countertop blender.)  If the soup is too thick, add some of the remaining stock.

Taste again for seasoning and adjust if necessary.

Finish with black pepper and a pinch of grated nutmeg when serving

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.
http://www.thasc.com/

 Like Us On Facebook  www.facebook.com/thasc1977

 

Loaded Baked Potato Soup

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A Lighter Light Lunch

Loaded Baked Potato Soup
If you love loaded baked potatoes, then you will love this soup.

 

Loaded Baked Potato Soup

  •  4 slices bacon
  • ½ small yellow onion, chopped
  • 1 clove garlic, minced
  • 2 white potatoes, skin on, cubed, about 4 cups
  • 2 cups cauliflower florets
  • 1 tbsp all-purpose flour
  • 3 cups reduced-sodium vegetable broth
  • 2 tbsp fat-free plain Greek yogurt
  • ½ tsp salt
  • black pepper to taste
  • 8 green onions, chopped
  • 2 oz extra-sharp cheddar cheese, shredded

In a large pot over medium-high heat, cook bacon until crisp, about 6 minutes. Transfer to a paper towel and crumble bacon. Drain pan, leaving 1 tbsp of drippings.

Reduce heat to medium, add onion and garlic and cook until softened, 1 to 2 minutes. Add potatoes and cauliflower and sprinkle on flour. Slowly stir in broth. Bring to a simmer; cover and cook until potatoes are soft, about 30 minutes.

Working in batches if necessary, transfer soup to a blender and blend until smooth. Return soup to the pan and stir in yogurt. Stir in salt, pepper and half the bacon, green onions and cheese. Serve topped with remaining bacon, green onions and cheese.

Serves 6

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products. www.thasc.com

Like Us On Facebook www.facebook.com/thasc1977

Pink Princess Mini Cupcakes- A Little Light Lunch

NFLeave a comment

Our last “Little Light Lunch” blog is a Dessert,
one which would be Delightful with any of our Lunches.
Make for all the Pretty Pink Princess in your Life. Enjoy!

Pink Princess Mini Cupcakes
Pink Princess Mini Cupcakes

Cupcakes:

Our own
Our own “Pretty Pink Princess”
  • 1 box strawberry cake mix
  • Cranberry juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon strawberry extract
  • Sliced strawberries
  • Mint sprigs
  • 48 pink oven-safe paper soufflé or nut cups

Frosting:

  • 1 container purchased creamy vanilla frosting
  • 2 cups powdered sugar
  • Pink paste food coloring

Directions:

Pretty in Pink or White
Pretty in Pink or White

Preheat oven to 350 degrees F. Make cupcake batter according to package directions, substituting cranberry juice for water and adding vanilla and strawberry extracts.

Place 48 pink paper oven-safe soufflé or nut cups on a cookie sheet. Spray with nonstick cooking spray. Divide batter evenly between cups.

Bake cupcakes 10 to 12 minutes. Remove from oven and cool for 15 minutes before frosting.

Combine vanilla frosting powdered sugar, and several dots of pink paste food coloring in a large bowl. Blend with an electric mixer until creamy.

Generously frost each cooled mini cupcake. Top with a strawberry slice and mint sprig.

Makes 48 mini cupcakes.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Tomato Cheese Pie with Sesame Asparagus- A Little Light Lunch

NF1 Comment

A truly versatile dish for A Little Light Lunch,
serve with our sesame asparagus or a green salad.
A great get together supper for all. Enjoy!

Tomato Cheese Pie
Tomato Cheese Pie

Ingredients:

  • Ready for the Table
    Ready for the Table

    1 prepared pie crust

  • 1 cup nonfat or light ricotta cheese
  • ½ cup nonfat or low-fat cottage cheese
  • ½ cup shredded nonfat cheddar cheese
  • ½ cup frozen cholesterol-free egg product, defrosted, or 2 eggs
  • 2 tablespoons all-purpose flour
  • ½ teaspoon dried oregano leaves
  • ¼ teaspoon garlic powder
  • 1 medium tomato, thinly sliced
  • 1 tablespoon grated parmesan cheese (optional)
  • 1 tablespoon snipped fresh parsley
  • ¼ teaspoon dried oregano leaves

Directions:

Sesame Asparagus
Sesame Asparagus

Preheat oven to 375 degrees F. Combine filling ingredients in medium mixing bowl. Spoon into prepared crust. Bake for 30 minutes. Top with tomato slices. Sprinkle remaining ingredients evenly over tomato.

Bake for additional 10 to 15 minutes, or until knife inserted in center of pie comes out clean. Let stand for 10 minutes before serving. Makes 6 servings.

Sesame Asparagus:

  • 20 spears fresh asparagus
  • 10 mushrooms, thinly sliced
  • 2 teaspoons sesame oil
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon sesame seed, toasted

Fill a small sauce pan with ½ inch water. Bring to boil and add asparagus. Cover for 6-7 minutes or until bright green. Place the mushrooms into the water with the asparagus about 3 minutes before the asparagus is cooked. Drain and plunge the asparagus into cold water to retard the cooking process.

In a small bowl, whisk together the sesame oil and lemon juice and stir in the sliced mushrooms and sesame seeds.

Place the vegetable in a serving bowl and sprinkle a few extra sesame seeds on top for garnish.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Ruby Glazed Chicken and Jeweled Couscous- A Little Light Lunch

NFLeave a comment

These two recipes are stand-alone stars, together worthy of an Oscar.
Enjoy for lunch or supper!

Ruby Glazed Chicken and Jeweled Couscous
Ruby Glazed Chicken and Jeweled Couscous

Ruby Glazed Chicken

What you’ll need…

  • 1 cup pomegranate juice
  • ¼ cup ketchup
  • ¼ cup plum sauce
  • 2 teaspoons soy sauce
  • 4 chicken breasts (approximately 5 ounces each), skin on and either on or off the bone

What to do…

Put the pomegranate juice in a large bowl and whisk in the ketchup, plum sauce and soy sauce. Add the chicken, cover, and marinate overnight in the fridge.

Preheat the oven to 400 degrees F. Put the chicken in a roasting pan and pour the marinade over it. For the chicken on the bone, cover with aluminum foil and bake for 15 minutes. Uncover, baste the chicken with the juices in the pan, and bake for 30 minutes more, basting every 10 minutes. For boneless chicken, bake uncovered for 30 minutes, basting every 10 minutes with the juices in the pan.

Remove the chicken from the oven and let stand for 10 minutes before serving, as the glaze can be very hot. If you prefer your meat off the bone, slice the chicken away from the bone before serving. Makes 4 servings.

Jeweled Couscous

What you’ll need…

  • 1 cup couscous
  • 1 ¼ cups hot vegetable or chicken broth
  • 2 tablespoons melted butter
  • 1 teaspoon lemon juice
  • Salt and pepper
  • 1/3 cup dried cranberries
  • 4 scallions, thinly sliced
  • 1 tablespoon chopped cilantro (optional)

What to do…

Put the couscous in a bowl and add the hot broth, butter and lemon juice. Cover and leave to stand for 5 minutes, until the liquid has been absorbed. Fluff with a fork and season to taste with salt and pepper. Stir in the cranberries, scallions and cilantro, if using, and serve warm. Makes 4 servings.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Hot Pasta Salad- A Little Light Lunch

NFLeave a comment

A Little Light Lunch today features Hot Pasta Salad.
This Dish is quick and Easy to fix.
Perfect for Lunch or Supper. Enjoy!

Hot Pasta Salad
Hot Pasta Salad

Ingredients:

  • 2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1 medium green pepper, cut into ¼ inch strips
  • ½ medium red onion, cut in half lengthwise and thinly sliced (1 cup)
  • 2 teaspoons poppy seed
  • 2 cups hot cook linguine (6 oz. uncooked)
  • 1 medium tomato, cut into thin wedges

Directions:

Quick and easy to fix!
Quick and easy to fix!

In small bowl, combine vinegar, oil and salt. Set aside.

Spay 12 inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium heat. Add pepper, onion and poppy seed. Cook for 4 to 6 minutes, or until vegetables are tender, stirring frequently. Reduce heat to medium-low. Add linguine and tomato. Cook for 1 to 1 ½ minutes, or until hot, stirring frequently. Add vinegar mixture. Toss to combine. Serve hot.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Chicken Salad Sushi Rolls- A Little Light Lunch

NFLeave a comment

Today’s Little Light Lunch is a Delicious Chicken Salad Sushi Roll.
We served our Rolls with a Simple Celery Soup.
You can halve the Sushi Roll recipe if you wish, and use Pre-sliced Chicken from the Deli.
Let’s get rolling!

Chicken Salad Sushi Rolls
Chicken Salad Sushi Rolls

INGREDIENTS:

  • 6 (6 to 8 inch) whole wheat or veggie tortillas
  • 1 cup cooked brown or white rice, cooled
  • 1 purchased rotisserie chicken, sliced into thin strips, skin removed
  • 1 cup matchstick sliced carrots
  • 1 cup matchstick sliced and peeled apples
  • 6 to 8 plum or cherry tomatoes, finely chopped

INSTRUCTIONS:

  1. Lay out 6 tortillas. Spread equal amounts of rice onto each tortilla, spreading the rice almost to the edge of the tortilla.
  2. Place 2 to 3 chicken strips about 1 inch off center on each tortilla. Place 2 to 4 sliced carrots and apples on top of the chicken.
  3. Begin to roll up each tortilla starting on the side close to the chicken. Make the roll as tight as possible. Continue until all tortillas are securely wrapped. Wrap each rolled tortilla in foil or waxed paper. Place them on a cookie sheet and refrigerate for at least 30 minutes, or up to 4 hours.
  4. Take rolls from refrigerator and remove foil or waxed paper. With a serrated knife, cut each roll into 5 “sushi slices.” Top each slice with chopped tomatoes, grated carrots or tiny slivers of apple.

Celery Soup:

  • 6 Stalks of chopped Celery or about 2 cups
  • 4 Cups of Organic vegetable Broth

Bring your broth to a boil, Turn Down the heat to a simmer, add the celery. Simmer for about 30 Minutes. Add your own seasoning about 10 Minutes before the Soup is ready.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com