Tags Lunch

Butternut Squash Bisque

Butternut Squash Bisque

Meal type Appetizer, Entrée, Lunch, Soup
By author Dianna Wacasey

Ingredients

  • 1 Medium butternut squash (peeled, seeded, and cut into 1-inch cubes)
  • ½ cup orange juice
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup sliced leeks (white portion only)
  • 1 tart apple (peeled and chopped)
  • ½ cup chopped onion
  • ¼ cup butter
  • 4 cups chicken broth
  • ½ cup light cream
  • salt and pepper (to taste)

Directions

Preparation
In a covered roasting dish, toss the squash, orange juice, brown sugar, and cinnamon. Cover and bake at 450 degrees for 40 minutes. Mash warm squash with a potato masher and set aside.

In a large kettle, sauté leeks, apple, and onion in butter until tender. Add broth; bring to a boil. Stir in cooked squash; cook for 5 minutes. Add cream, salt, and pepper. Allow to cool slightly.

In a food processor, puree the soup in batches until smooth. Return all soup to the pan and heat through, but do not boil. Serve warm.

Ground Beef and Vegetable Soup with Cheese Tortellini

Ground Beef and Vegetable Soup with Cheese Tortellini

Meal type Appetizer, Entrée, Lunch, Soup
By author Peggy Bridges

Ingredients

  • 1lb ground beef
  • 2 cans fire roasted diced garlic tomatoes (undrained)
  • 1 zucchini squash (cubed)
  • 8oz frozen corn
  • 1 bag dried cheese tortellini
  • 1 tablespoon Better than Bullion Beef Base
  • 4 cups beef broth
  • 2 cups water
  • 1 Small onion (chopped)
  • 1 tablespoon minced garlic
  • 1 bay leaf
  • 1 teaspoon salt

Directions

Preparation
Brown the ground beef in a large kettle with chopped onion and garlic. Drain if fat remains. Boil the tortellini according to package instructions and steam the squash 6-7 minutes. Add the beef broth and water to the ground beef mixture, then add the beef base, bay leaves, and salt. When the zucchini and tortellini are done, add them to the pot. Simmer 20-25 minutes before serving.

Chicken Noodle Soup

Chicken Noodle Soup

Meal type Appetizer, Entrée, Lunch, Soup
By author Diane Edgecomb

Ingredients

  • 1 broiler/fryer chicken (3 to 3 ½ pounds)
  • 2 ½ quarts water
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tablespoon salt
  • 2 teaspoons chicken bouillon granules
  • ¼ cup chopped onion
  • ¼ teaspoon dried marjoram
  • ¼dried thyme
  • 1 bay leaf
  • 1 ½ cup fine noodles (uncooked)

Directions

Preparation
In a large kettle, place the first 11 ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer for 1 to 1 ½ hours or until chicken is tender.

Remove chicken from broth; allow to cool. Remove the chicken from the bone; dice. Skim fat from broth; bring to a boil. Add noodles; cook until tender. Return chicken to pan; adjust salt to taste. Remove bay leaf before serving.

“Dressed to Kill” – Chicken breasts stuffed with a hot Italian sausage, dried cranberry and goat cheese

“Dressed to Kill” – Chicken breast stuffed with a hot Italian sausage, dried cranberry and goat cheese dressing

Meal type Lunch, Main Dish
By author Elaine Pusateri Cowan - Healthy at Home

Ingredients

  • 1lb Italian sausage (I prefer Hot from S&S-Pusateri family recipe)
  • 1-2 swirls of olive oil
  • 1 baguette
  • 2 sprigs rosemary
  • 1 cup dried cranberries
  • 8oz goat cheese
  • 2 eggs
  • 4 whole chicken breasts-not split
  • bamboo skewers
  • 1 cup 100% cranberry juice
  • 1 cup balsamic vinegar

Note

Try along with Wild Grain Rice and Roasted Butternut Squash recipes

Directions

Remove sausage from casing by cutting a slit lengthwise then hold the sharp end of your knife against the casing and gently tug the casing off. Put a dutch oven on medium heat and add a swirl of olive oil--just enough to get things sizzling. Add the sausage meat and brown. Add a couple of sprigs of fresh rosemary. While the sausage is browning, quarter a 1/2 of a baguette, then cut into little cubes. Once the sausage has browned- strain the drippings into a bowl and remove the rosemary stem and reduce to low heat. Add the quartered baguette to the sausage and stir (I prefer a large wooden spoon to incorporate-it just sounds so much better then metal clanging). Pour the drippings back into the pan and remove from heat and let cool to room temperature. Incorporate a cup of dried cranberries and 8 ounces of goat cheese. Add two beaten eggs, incorporate well. Preheat oven to 350. Prepare the whole chicken breast by trimming any fat, then flatten with a kitchen mallet. Scoop a generous mound into the center of the flattened chicken breast, fold both sides up and secure with a single skewer weaving in and out three times. Bake at 350 for 20 minutes baste with the cranberry/balsamic reduction and bake for an additional 10-15 minutes. Remove stuffed breasts from pan and onto a clean cutting board, slice into one inch pieces then plate. Drizzle the Cranberry/Balsamic reduction over the slices.
Balsamic/Cranberry Reduction
Add 1 cup of 100% cranberry juice and 1 cup balsamic vinegar to a small sauce pan over medium heat- let reduce by 1/2
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