Chowdown Chickpea Chowda

Makes 6 Servings

4 cups low-sodium, reduced fat chicken broth
2 cans (15 oz each) chickpeas, drained and rinsed
3 cups peeled, cubed potatoes
1 1/2 cups thinly sliced carrots
1/2 cup each chopped onions and chopped celery
1 tbsp lemon juice
1 bay leaf
1 clove garlic, minced
1/2 tsp each ground sage and ground thyme
1/4 tsp each black pepper and salt
1/2 cup chopped fresh parsley

1.  Combine all ingredients except parsley in a large saucepan.  Bring to a boil.  Reduce heat to medium-low.  Cover and simmer for 20 minutes.

2.  Using a potato masher, mash vegetables until soup resembles a coarsely pureed mixture.  Stir in parsley and serve.

Recipe taken from

Just Stew It!

Makes 6 Servings

2 lbs stewing beef, but into 1 1/2 inch cubes
2 tbsp all-purpose flour
2 tsp olive oil, divided
1 1/2 cups chopped onions
1 cup chopped celery
2 tsp minced garlic
2 tsp Herbs de Provence (found with spices at the store)
2 cups beef broth
2 tbsp balsamic vinegar
2 tbsp tomato paste
2 tsp granulated sugar
1/2 tsp each salt and pepper
2 cups chopped carrots
1/2 cup sour cream
2 tbsp each cornstarch and chopped fresh parsley
1/2 cup frozen green peas
1 1/2 cups Bisquick baking mix
1/3 cup milk
1/2 tsp dried rosemary, or 1 tbsp chopped fresh parsley

1.  Trim beef of fat and sprinkle with flour.  Heat 1 tsp olive oil in a large, non-stick pot over medium-high heat.  Add half the beef cubes and cook until lightly browned.  Remove from pot and set aside.  Repeat process with remaining 1 tsp olive oil and beef cubes.

2.  Return all beef cubes to pot.  Add onions, celery, and garlic.  Cook and stir until onions begin to soften, about 5 minutes.  Stir in herbs.  Cook 1 minute more.  Add broth, vinegar, tomato paste, sugar, salt, and pepper.  Bring to a boil.  Reduce heat to low, cover and simmer for 1 hour.  Add carrots and simmer 20 minutes more.

3.  Combine sour cream, cornstarch and parsley in a small bowl.  Add to stew along with green peas.  Mix well.  To make dumplings, combine baking mix with milk and rosemary in a medium bowl.  Stir with a fork until smooth.  Drop dough by teaspoonfuls over hot stew.  Cover with a tight fitting lid.  Simmer 20 more minutes without lifting lid.  Dumplings should be puffed up and dry to touch.  Serve hot.

Recipe taken from

New England Turkey Chowder

Yields 4 Servings

1 tbsp butter
1/2 cup onion, chopped
1 cup celery, finely chopped
2 cups turkey broth or reduced-sodium chicken bouillon
2-1/2 cups potatoes, diced
1/2 tsp salt
1/4 tsp pepper
dash Cayenne pepper
1/4 cup cornstarch
2 cups cooked turkey, diced
2 cups milk

1.  In a 3-quart saucepan, melt butter.  Saute onions and celery until soft.

2.  Add broth, potatoes and seasoning; bring to a boil.  Cover and reduce heat to simmer.  Cook for 10-15 minutes, or until potatoes are tender.  Stir in turkey.

3.  In a medium bowl, combine cornstarch and milk.  Stir into soup and cook until thickened.

Recipe taken from www.eatturkey.com

Shanks for the Memories (two meals)

Makes 8 servings (double recipe to make one for the freezer)

2 tsp olive oil

1 1/2 cups chopped onions

1 cups each chopped celery and chopped carrots

2 tsp minced garlic

1 tbsp minced fresh thyme or 2 tsp dried

1/2 tsp dried oregano

7 cups chicken broth

About 2 pounds of meaty smoked ham shank or ham hock

1 cups dried lentils

1 cups dried green split peas, rinsed

2 bay leaves

1/2 tsp freshly ground black pepper

1/4 cup fresh parsley (or 4 tsp dried)

1 tbsp balsamic vinegar

salt to taste

1. Heat olive oil in a large, non-stick soup pot over medium high heat.  Add onions, celery, carrots, and garlic.  Cook and stir until vegetables begin to soften, about 6 minutes.  Add thyme and oregano and cook 1 more minute.

2.  Add remaining ingredients, except parsley, vinegar, and salt.  Bring soup to a boil.  Reduce heat to low.  Cover and simmer for 1 hour.

3.  Remove ham shank from soup.  Puree half the soup in a blender or food processor and return to pot with remaining soup.  Cover to keep hot.  Cut meat from ham shank (this part's a little fussy) and return meat to pot.  Discard bone.  Stir in parsley and vinegar.  Taste soup and add more pepper and a bit of salt, if desired.

*Make 2 batches and freeze one in an airtight container for up to three months.  Thaw completely and heat through to eat.

Recipe taken from 

The Squash Court

Makes 6 Servings

2 tsp olive oil
1 cup chopped onions
1 tsp minced garlic
1 tbsp grated gingerroot
1/2 tsp ground cumin
6 cups peeled, cubed butternut squash
2 cups chicken broth
1 1/2 cups unsweetened carrot juice
1/4 cup frozen pineapple juice concentrate
1 tsp grated orange zest
1/2 tsp salt
1/4 tsp freshly ground black pepper
Light sour cream (optional)

1.  Heat olive oil in a large, non-stick soup pot over medium heat.  Add onions and garlic.  Cook and stir until onions begin to soften, about 3 minutes.

2.  Stir in gingerroot and cumin, and cook for 30 more seconds.  Add squash and remaining ingredients, except sour cream.  Mix well.  Bring soup to a boil.  Reduce heat to low, cover, and simmer for 12 to14 minutes, or until squash is tender.

3.  Working in batches, transfer soup to a blender or food processor and puree until smooth.  Return pureed soup to pot.  Serve hot soup with a dallop of light sour cream in the center, if desired.

Recipe taken from

Melancauli Baby

Makes 8 Servings

1 tbsp butter or olive oil
2 cups thinly sliced leeks (about 2 large)
2 tsp minced garlic
4 cups small cauliflower florets
1 1/2 cups peeled, cubed sweet potato
1 1/2 tsp curry powder
1 tsp ground cumin
4 cups chicken or vegetable broth
1/2 tsp salt
1/4 tsp ground black pepper
1 cup cooked brown and wild rice blend
1 cup evaporated milk
1/2 cup packed shredded Swiss cheese (2 oz)

1.  Heat butter in a large, non-stick soup pot over medium heat.  Add leeks and garlic.  Cook and stir until leeks begin to soften, about 3 minutes.

2.  Stir in cauliflower, sweet potato, curry and cumin.  Cook and stir for 1 minute more.  Add broth, salt, and pepper.  Bring mixture to a boil.  Reduce heat to low, cover, and simmer for 12 to 15 minutes, until vegetables are tender.

3.  Transfer half the soup to a blender and puree until smooth.  Return pureed soup to pot with remaining soup and mix well.  Stir in cooked rice, milk, and Swiss cheese.  Heat soup for 1 minute more.  Serve hot.

Recipe taken from