Svetlana’s Recipes

Ingredients:

-1 tablespoon Olive oil
-1/2 small onion, finely chopped
-1 carrot, peeled and grated
-4 cups chicken stock
-1/2 pound ground chicken
-3 tablespoons Parmigiano-Reggiano cheese
-3 tablespoons bread crumbs
-1 egg
-1 garlic clove, grated
-2 tablespoons chopped fresh parsley
-1/2 cup orzo

1. Heat the olive oil in a medium pot over medium heat.
2. Saute the onions and carrots for 5 minutes, then add the stock and bring to a boil.
3. In a medium bowl, mix the meat with the cheese, bread crumbs, egg, garlic, parsley, salt, and pepper.
4. When the broth comes to a boil, roll the meat mixture into 1-inch balls and drop them into the broth.
5. Stir in the orzo and cook for 5-8 minutes.
6. Ladle the soup into bowls.

Ingredients:

-1 teaspoon olive oil
-1 onion, chopped
-2 1/2 cups chicken broth
-3/4 teaspoon dried tarragon
-1/2 teaspoon salt
-1/8 teaspoon ground black pepper
-1 (10-oz bag) frozen peas
-5 teaspoons plain yogurt

1. In a large soup pot, heat the oil over medium-low heat
2. Add the onion, and cook, stirring a few times, until softened, about 5 minutes
3. Add the broth, tarragon, salt, and black pepper and bring to a boil over high heat
4. Add the peas and cook just until heated through
5. Puree the soup until very smooth in the blender
6. To serve, ladle the soup into bowls and top each serving with a swirl of yogurt

Ingredients:

-1 (32 oz) container chicken broth (about 4 cups)
-2 skinless, boneless chicken breast halves
-2 red potatoes with skin, cut into small cubes
-2 tablespoons olive oil
-1 onion, finely chopped
-1 red or green chile, finely chopped
-1/2 green bell pepper; seeded and finely chopped
-1/2 cup chunky peanut butter
-salt
-pepper
-1 lime

1. In a medium pot, cover the chicken broth and bring to a boil
2. Add the chicken and potatoes; cover and simmer over medium-low heat until the potatoes are tender and the chicken is just cooked through, about 25 minutes
3. Meanwhile, in a medium skillet, heat the olive oil over medium heat
4. Add the onion, chile and bell pepper and cook until softened, about 10 minutes
5. Remove the chicken breasts from the broth and shred the meat; set aside
6. In a blender, puree half the broth and all the potatoes
7. Pour the mixture into the remaining broth and stir in the peanut butter until combined
8. Add the chicken and sauteed vegetables
9. Stir in a little water to thin the soup if desired
10. Heat gently
11. Season with salt, pepper and lime juice to taste

Ingredients:

-3 1/2 cups chicken broth
-1 cup sliced mushrooms
-1/4 cup finely chopped red bell pepper
-1 tablespoon brown sugar
-1 tablespoon fish sauce
-1/2 teaspoon grated peeled fresh ginger
-1/4 teaspoon read curry paste
-1 cup coconut milk
-1 pound large shrimp, peeled and deveined
-1/4 cup thinly sliced green onions
-2 tablespoons thinly sliced fresh basil
-2 tablespoons fresh lime juice

1. Combine first 7 ingredients in a large saucepan over medium heat; bring to a boil
2. Cover, reduce heat, and simmer 10 minutes
3. Stir in coconut milk; cook 4 minutes
4. Add shrimp to pan; cook until shrimp are done (about 3-5 minutes)
5. Remove pan from heat; stir in onions, basil, and lime juiceCover trailer

Ingredients:

-1 tablespoon olive oil
-3/4 cup chopped leek (white and pale green parts)
-1 teaspoon finely ground coriander seeds
-1 ¼ pounds yellow squash, coarsely chopped
-Salt
-ground black pepper
-2 (14-ounce) cans chicken broth
-1/4 cup crème fraîche or sour cream
-1/2 teaspoon finely grated lemon peel

1. In heavy skillet over medium heat, heat oil
2. Add leek and coriander and cook about 6 minutes, until almost tender, stirring often
3. Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes
4. Add broth
5. Bring to boil, reduce heat to medium, and simmer uncovered about 10 minutes until vegetables are soft
6. In small batches puree soup in blender or food processor until smooth
7. Season with salt
8. Whisk crème fraîche and peel in small bowl
9. Divide soup among bowls, top with dollop of lemon crème fraîche and serve

Ingredients:

-3 tablespoons olive oil
-2 carrots, peeled and chopped
-1 small onion, chopped
-1 clove garlic, minced
-1 (26-ounce) jar marinara sauce
-2 (14-ounce) cans chicken broth
-1 (15-ounce) can cannellini beans, drained and rinsed
-1/2 teaspoon red pepper flakes
-1/2 cup pastina pasta
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper

1. Warm the olive oil in a large soup pot over medium-high heat
2. Add the carrots, onion, and garlic and saute until soft, about 2 minutes
3. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper
4. Simmer for 10 minutes
5. Ladle into bowls and serve

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Ingredients:

-1 onion, chopped
-2 tablespoons Italian Reduced Fat Dressing
-1 can (10-1/2 oz.) condensed chicken broth
-2 broth cans water
-4 cups chopped broccoli
-1 cup milk
-1/2 cup instant white rice, uncooked
-1 cup Sharp Cheddar Cheese

1. Cook onion in dressing in large saucepan until tender
2. Add broth, water and broccoli
3. Bring to boil; cook 8 to 10 minutes or until broccoli is tender
4. Stir in milk and rice
5. Reduce heat to medium; cook 5 minutes
6. Pour into blender or food processor container in batches; cover
7. Blend until smooth
8. Return to saucepan; cook on low heat until heated through
9. Top each serving with cheese

Ingredients:

-1 tablespoon olive oil
-1 large onion, chopped
-1/4 teaspoon garlic powder
-1 can (10 3/4 oz.) Condensed Cream of Celery Soup
-1 can (10 3/4 oz.) Condensed Cream of Potato Soup
-1 1/2 soup cans milk
-1/4 teaspoon dried dill weed, crushed
-1/2 lb. medium fresh or thawed frozen shrimp, shelled and deveined
-1/2 lb. fresh or thawed frozen firm white fish fillet (cod, haddock or halibut), cut into 1″ pieces
-Chopped fresh parsley

1. Heat oil in the pot
2. Add onion and garlic powder and cook until tender
3. Add soups, milk and dill
4. Heat to a boil
5. Add shrimp and fish
6. Cook 5 minutes over low heat or until done
7. Garnish with parsley and serve

Ingredients:

-1 1/2 cups sour cream
-3 tablespoons lemon juice
-1/2 small onion
-1 1/2 cup cooked beets
-1 cup crushed ice

1. Place sour cream, lemon juice, onion and beets into a food processor or blender and puree until mixture is smooth
2. Add ice or cold water, chill and serve with a dollop of sour cream on topTorque rip

Ingredients:

-2 avocado, peeled, pitted and diced
-2 tablespoons chopped shallots
-1 tablespoon olive oil
-2 cups chicken stock
-1 cup heavy cream
-salt and pepper to taste
-1/4 teaspoon ground nutmeg
-1 large tomato, peeled, seeded and diced

1. Puree avocado in a blender or food processor until smooth
2. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool
3. In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth
4. Stir in salt, pepper and nutmeg; adjust seasonings to taste
5. Chill for at least half an hour before serving
6. Garnish with diced tomato

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Ingredients:

-20 ounces frozen raspberries, thawed
-1 1/4 cups water
-1/4 cup white wine
-1 cup cran-raspberry juice
-1/2 cup sugar
-1 1/2 teaspoons ground cinnamon
-3 whole cloves
-1 tablespoon lemon juice
-1 (8 ounce) container raspberry yogurt
-1/2 cup sour cream

1. In a blender, puree raspberries, water and wine if desired.
2. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves
3. Bring just to a boil over medium heat
4. Remove from the heat; strain and allow to cool
5. Whisk in lemon juice and yogurt
6. Refrigerate
7. To serve, pour into small bowls and top with a dollop of sour cream

Ingredients:

-2 avocados, mashed
-1/2 cup shallots, chopped
-6 mint leaves, chopped
-3 cups baby arugula, chopped
-1/2 cup fresh dill, chopped
-2 cloves garlic
-2 cups plain yogurt
-2 teaspoons salt
-2 teaspoons pepper

1. Place all ingredients in an electric blender or food processor and blend well
2. Refrigerate for at least 2 hours before serving
3. Serve in four soup bowls with a dollop of sour cream (if desired)

Ingredients:

-1 onion, chopped
-1 carrot, shredded
-1 1/2 teaspoons butter
-4 tomatoes, peeled and seeded
-1/4 teaspoon sugar
-1/4 teaspoon salt
-1/8 teaspoon coarsely ground pepper
-1/4 cup fresh basil leaves
-1 cup chicken broth

1. In a small saucepan, saute onion and carrot in butter until tender
2. Stir in the tomatoes, sugar, salt and pepper
3. Bring to a boil
4. Reduce heat; cover and simmer for 10 minutes
5. Once cooled transfer to a blender and add basil
6. Cover and process until smooth
7. Return to the pan; stir in broth and heat through
8. Enjoy warm

Ingredients:

-1 (1 lb) package thin cut Asian Style Noodles
-1 (32 oz) container chicken broth
-1 1/2 tablespoons soy sauce
-1 teaspoon sesame oil
-1 tablespoon water
-1/2 tablespoon cornstarch
-1 Railey’s Egg, lightly beaten
-1/3 cup sliced green onions
-1/3 cup slivered carrots
-1/3 cup slivered bamboo shoots

1. Cook noodles in boiling water for 3 minutes; drain and rinse well
2. Meanwhile, heat broth, soy sauce and sesame oil in a medium saucepan
3. Simmer for 10 minutes
4. Stir together water and cornstarch in a small bowl and stir into hot broth
5. While stirring soup, slowly drizzle egg into pot
6. Divide noodles between 4 bowls
7. Top with green onions, carrots and bamboo shoots, then ladle hot broth over the top

Ingredients:

-1 cup chopped carrots (about 2 medium)
-1 cup chopped celery (about 2 stalks)
-3/4 cup chopped onions (about 1 medium)
-3 tablespoons oil
-2 cans (14-1/2 oz. each) chicken broth
-1/2 teaspoon pepper
-4 1/2 cups broccoli florets (about 2 small bunches)
-1/2 cup instant white rice, uncooked
-2 cups milk
-1/4 cup Grated Parmesan Cheese

1. Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 minutes
2. Add broth and pepper; bring to boil
3. Stir in broccoli and rice
4. Reduce heat to medium-low; simmer 10 to 15 minutes or until vegetables are tender, stirring frequently
5. Add soup, in batches, to blender or food processor; cover
6. Blend until pureed
7. Return soup puree to saucepan
8. Add milk and cheese; cook until heated through, stirring occasionally

Ingredients:

-1 teaspoon olive oil
-1 large onion, sliced (about 1 1/2 cups)
-2 1/2 cups chicken broth
-3/4 teaspoon dried tarragon
-1/2 teaspoon salt
-Freshly ground black pepper
-1 (10-oz) bag frozen peas
-4 teaspoons plain nonfat yogurt

1. In a large pot, heat the olive oil over moderately-low heat
2. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes
3. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil
4. Add the peas and cook just until defrosted
5. In a blender, puree the soup in 2 batches until very smooth
6. Return the soup to the pot and bring just to a simmer
7. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt

Ingredients:

-4 slices of bacon, cooked & crumbled
-1 pound lean ground beef, cooked, crumbled, well drained
-1 large onion, chopped
-3 large potatoes, cubed
-4 cups cabbage, shredded
-3 cups chicken broth
-1 large can (28 ounces) crushed tomatoes
-1 can kidney beans
-salt and pepper, to taste

1. Brown bacon and ground beef; drain and add to slow cooker with all other ingredients
2. Cook on low 7 to 9 hours
3. Taste and adjust seasonings

Ingredients:

-20 ounces JENNIE-O TURKEY Extra Lean Ground Turkey
-2 tablespoons chili powder
-1 cup diced onions
-10 ounces package shredded carrots
-2 green peppers, diced
-2 zucchini, diced
-2 yellow squash, diced
-6 cups water
-2 tablespoons Beef Bouillon Granules
-28 ounces can diced tomatoes
-15 ounces can black beans, drained and rinsed
-15 ounces can kidney beans, drained and rinsed
-24 ounces jar salsa

1. Brown and crumble ground turkey in a large nonstick pan coated with canola oil spray
2. Add vegetables to the pan and cook for about 5 minutes or until the onions are tender
3. Place the turkey and vegetables in a slow cooker along with water, beef granules, diced tomatoes, salsa, and beans
4. Cover and heat the mixture on low heat setting for 4 hours

Ingredients:

-1 pound package thin cut Asian Style Noodles
-1 (32 oz) container chicken broth
-1 1/2 tablespoons soy sauce
-1 teaspoon sesame oil
-1 tablespoon water
-1/2 tablespoon cornstarch
-1 egg, lightly beaten
-1/3 cup sliced green onion tops
-1/3 cup slivered carrots
-1/3 cup slivered bamboo shoots

1. Cook noodles in boiling salted water for 3 minutes, drain and rinse well
2. Meanwhile, heat broth, soy sauce and sesame oil in a medium saucepan
3. Simmer for 10 minutes
4. Stir together water and cornstarch in a small bowl and stir into hot broth
5. While stirring soup, slowly drizzle egg into pot
6. Divide noodles between 4 bowls
7. Top with green onions, carrots and bamboo shoots, then laddle hot broth over the top

Ingredients:

-1/2 teaspoon sesame oil
-2 scallions, thinly sliced
-1 garlic clove, crushed
-2 1/2 cups chicken broth
-15 oz can cream-style corn
-1 1/4 cups cooked, peeled shrimp
-1 teaspoon salt
-1 teaspoon black pepper
-fresh cilantro leaves, to garnish

1. Heat the oil in a large saucepan and saute the scallions and garlic over medium heat for 1 minute, until softened, but not browned
2. Stir in the chicken broth, corn and shrimp
3. Bring the soup to a boil, stirring occasionally
4. Season with salt and pepper
5. Serve in soup bowls and garnish with cilantro leaves

Ingredients:

-51 oz can SeaWatch Chopped Clams, drain and reserve juice
-1/3 cup olive oil
-1 teaspoon garlic, chopped
-12 medium tomatoes, chopped
-1 cucumber, chopped
-1 red bell pepper, roasted
-1 large onion, diced
-1 cup vegetable tomato juice
-1 teaspoon salt
-1 teaspoon pepper
-fresh cilantro for garnish

1. In a food processor, place the olive oil and garlic and puree
2. Remove to a large bowl
3. Add the tomatoes, cucumber, red pepper and onion into the processor
4. Process until pureed
5. Add this mixture to the oil and garlic bowl
6. Add the reserved clam juice and tomato juice
7. Add the chopped clams
8. Add salt and pepper
9. Cover and chill for 2 hours or longer
10. Serve in bowls and garnish with fresh cilantro

Ingredients:

-5 cups chicken stock
-4 celery stalks, finely sliced
-1 onion, diced
-2 carrots, diced
-1 turnip, diced
-1 sweet potato, diced
-14 oz can lima beans, drained
-salt
-pepper
-2 tablespoons chopped Italian parsley
-olive oil
-freshly grated Parmesan to serve

1. Heat the stock in a large pan
2. Add the celery, onion, carrots, turnip, and sweet potato, and bring to a boil
3. Lower the heat, cover, and let simmer for 20 minutes
4. Add the lima beans and let simmer for another 10 minutes
5. Season with salt and pepper to taste
6. Stir in the parsley
7. Spoon the soup into bowls, drizzle with a little olive oil and sprinkle Parmesan

Ingredients:

-1 quart low-sodium chicken broth
-1 package (16-ounce) frozen garlic pasta with vegetables
-1 can (15 1/2-ounce) kidney beans, drained
-1 can (14 1/2-ounce) Italian seasoned tomatoes
-1/4 cup tomato paste
-shredded parmesan cheese

1. In a large pot, bring broth to boil
2. Stir in pasta with vegetables, beans, tomatoes, and tomato paste
3. Return to boil
4. Reduce heat and simmer for 5 minutes
5. Divided soup into 6 soup bowls and sprinkle cheese on top before serving

Ingredients:

-1 tablespoon butter
-1/2 onion, minced
-3 tablespoons dry vermouth
-1 can (6.5-ounce) chopped clams in juice
-1 cup heavy cream
-salt and pepper
-sugar
-1 can (10 3/4-ounce) cream of potato soup
-1/2 teaspoon truffle oil (optional)
-sourdough bread bowls, for serving
-croutons (optional)
-chopped parsley, for garnish

1. In a medium saucepan over medium heat, melt butter
2. Add onion and saute until tender
3. Stir in vermouth and let it reduce a little
4. Strain clams, reserving juice
5. Add clam juice to pan and let it reduce a little, then add cream and reduce by half
6. Season to taste with salt, pepper, and sugar
7. Add potato soup and bring to a simmer
8. Add clams and cook until just heated through
9. Taste for seasoning and add truffle oil, if desired
10. Serve in sourdough bowl and top with croutons, if desired
11. Garnish with chopped parsley

Ingredients:

-4 (6 1/2-ounce) cans minced clams
-3 medium-sized potatoes (about 2 pounds)
-6 tablespoons butter, divided
-1 small onion, diced
-3 cups milk
-1/2 teaspoon salt
-1/4 teaspoon pepper

1. Drain clam, reserving clam juice
2. Peel potatoes, and cut into 1/2″ cubes
3. Melt 2 tablespoons butter over medium heat
4. Add diced onion, and saute until tender
5. Add reserved clam juice and the potatoes
6. Bring to a boli over medium-high heat
7. Reduce heat, and simmer 10 minutes or until potatoes are tender, stirring occasionally
8. Remove 1 cup potatoes with a slotted spoon
9. Mash potatoes and return to the pan
10. Stir in clams, remaining 4 tablespoons butter, the milk, salt, and pepper
11. Cook until thoroughly heated, stirring occasionally

Ingredients:

-1 tablespoon butter or margarine
-1 cup chopped onion
-1/2 cup chopped celery
-1 cup chopped red bell pepper
-1 tablespoon flour
-1 can (10-1/2 oz.) chicken broth
-2 cups 1% or 2% milk
-1 can (12 oz.) evaporated skim milk
-12 oz.crabmeat
-2 cups corn (frozen whole kernel corn or use fresh corn when in season
-1/2 teaspoon paprika
-1/2 teaspoon pepper

1. Melt the butter in large saucepan
2. Add onion, celery and red pepper
3. Cook uncovered ove medium heat for about 4 or 5 minutes or until vegetables are soft
4. Add flour, and cook, stirring constantly for about 2 minutes
5. Gradually add chicken broth and bring to a boil
6. Add milk, evaporated milk, crabmeat, corn, paprika and pepper
7. Heat, stirring often for about 5 minutes

Ingredients:

-4 cups water
-1 3/4 cups chicken broth
-1 lb skinless boneless chicken breasts
-1 medium onion, chopped
-2 tablespoons olive oil
-1 garlic clove, minced
-4 medium carrots, cut diagonally into 1/3-inch-thick slices
-2 celery ribs, cut crosswise into 1/3-inch-thick slices
-1 teaspoon salt
-1/4 teaspoon black pepper
-3 tablespoons finely chopped fresh parsley

1. Bring water and broth to a simmer in a 2- to 3-quart saucepan.
2. Add chicken and simmer, uncovered, 6 minutes.
3. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes.
4. Transfer chicken to a plate and cool 10 minutes. Reserve poaching liquid, uncovered.
5. While chicken is poaching, cook onion in oil in a 4-quart heavy pot, covered, over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes.
6. Add garlic and cook, stirring, until fragrant, about 1 minute.
7. Add carrots, celery, salt, and pepper and cook, covered, stirring occasionally, until softened, 8 to 10 minutes.
8. Add poaching liquid and simmer, covered, until vegetables are tender, about 10 minutes.
9. Remove from heat.
10. While vegetables are cooking, shred chicken into 1/4-inch-wide strips (about 1 inch long).
11. When vegetables are done simmering, stir chicken into soup along with parsley.
12. Enjoy it!