Delicio Recipe List

This recipe was adopted from a soup recipe found in the Sept./Oct. 2017 edition of Eating Well. The smoked paprika and smoked Gouda give the creamy soup a really nice flavor. Serve with a salad for a light and delicious meal. Ingredients : 1 1/2 pounds broccoli crowns 2 tablespoons olive oil, divided 1 sweet onion, finely chopped 2 garlic cloves, minced 1 tablespoon all-purpose flour 1/4 teaspoon smoked paprika 1 cups low-sodium vegetable broth 2 cups stale rye bread, cubed (or place fresh bread in preheated oven until bread hardens) 1 cup shredded smoked Gouda cheese, plus additional for soup topping, if desired ( see Step 7 ) 2 teaspoons rice vinegar Salt and pepper, if desired Directions : Preheat oven to 350 degrees if you need to toast bread and/or it you wish to top soup with Gouda cheese (see step 7 ). Cut 1 1/2 cups of the broccoli florets into smaller florets and set aside; and coarsely chop the remaining florets. Heat one tablespoon of oil in a large saucepan over medium heat...

I have fond memories of running in and out of my grandpa's tomato growing greenhouse, with my closest cousin.  I still remember the distinctive smell of tomato plants and damp earth.  This was my Grandma Wiebe's recipe in the family cookbook.  I've revised it to use a 1L carton of tomato juice, though I hope someday to have my own greenhouse for growing tomatoes.  Truly comfort food; serve with grilled cheese sandwiches for a meal that warms the soul as well as the body. 1 (1L) carton tomato juice 1 tsp. salt (taste and add more as needed) 1/2 tsp. black pepper 1 1/2 T. parsley flakes 3 T. sugar 1-2 bay leaves 2 T. finely chopped celery 2 T. finely chopped onion 3 T. butter 3 T. flour 3 cups milk Add tomato juice, salt, pepper, parsley flakes, sugar, and bay leaves to a saucepan.  Simmer for 10 min.  In the meantime, add chopped onion and celery with a small amount of water to a microwave safe measuring cup.  Microwave on high for 2-3 min. until vegeta...

When cold weather rolls in, I start thinking about the annual 6 mile wintry-hike through the beautiful trails at Hocking Hills State Park held early January. It's an opportunity to see some of the most beautiful scenery in Ohio, at a time when many of the tall trees and old caves are glistening with white snow.  And to top it off, at Cedar Falls, which is midway through the walk, hikers are served delicious hot bean soup cooked in iron kettles over an open fire, along with cornbread and hot chocolate. Although Hocking Hills bean soup cooked the old fashion way is my favorite, this soup is a close second. The recipe calls for grape seed oil, which is pressed from the seeds of grapes and has a light clean taste; however, olive oil is a fine substitute. Ingredients : 1 pound navy beans, pre-soaked 2 tablespoons grape seed oil (or substitute olive oil) 1 medium yellow onion, finely chopped 2 cups carrots, chopped 2 cups celery, chopped 2 cloves garlic, minced 1 meaty ham bone (3-4 pou...

When fall arrives, I love getting back to serving soups for dinner. Soups are easy to make, nourishing and delicious! Most of my soups are more like stews  ~ with beans, grains and plenty of vegetables ~ that serve as a hearty meal. This Split Pea Soup includes yukon potatoes, carrots and vegetarian Italian sausage. Ingredients : 4 cups low-sodium vegetable broth 4 cups water 1 pound baby yukon potatoes, peeled and cut in half or quarters 2 cups split peas 1 large onion, finely diced 4 carrots, peeled and cut into 2 inch pieces 4 cloves garlic, minced 1 tablespoon parsley 1 teaspoon smoked paprika 1 teaspoon oregano 1 teaspoon salt 1 bay leaf 12 ounces vegetarian Italian sausages (such as Tofurky or Nightlife ) Directions : In a large saucepan over high heat, add broth, water, potatoes, split peas, onion, carrots, garlic, and seasonings; bring to a boil; reduce heat to low, cover and simmer for one hour or until vegetables are soft. Then use a potato masher to mash up about one-qu...

Sorry haven;t been visiting  much, my little one was down with severe vomiting few weeks back and again this weekend he came down with fever.  So have been dealing with a very tired and  annoyed 6 year old, who keeps asking why he is getting sick so often. The first time I made this was when the boys fell sick. They were getting tired of my usual sick day porridge and  I wanted something with more body than a chicken soup.  I saw this  recipe called Avgolemono , a Greek recipe, where rice is cooked in chicken stock along with lemon juice and then thickened with eggs. The eggs give it a creamy texture.  I added  some Moranga leaves for the extra vitamins.  You can use baby spinach if you like. I used the stock cubes , you can make your own batch of fresh stock or use the liquid stock they sell , we don't get them here so I just use stock cube. I used chicken meatballs, you can use left over roast or poach a piece of boneless chicken while coo...

Soups  are one of my go to recipes when ever there is someone having a cold in the house.   Thankfully the boys find it easier to eat  soups when sick than a heavy meal.  I made this one  on a rainy day,  the kind of day you want to go to  curl up on the sofa and do nothing but enjoy the cool air.Sadly my biggest baby, aka hubby, is not such a big fan of soup... but then he still has to eat it as I make it for him as well, when he comes down with a cold . Recipe : Chicken Meatball and Noodle soup 15 chicken meatballs, shop bought or home made , uncooked 1/2 carrot,  sliced a few brocolli florets ( fresh or frozen ) 1 cup of  rice or mung bean noodles  ( vermicilli) , soaked in hot water and then drained and cooled in running tap water. 1 chicken stock cube ( about 6 cups water) or use fresh chicken stock 2 fresh lemon grass , white part only 2-3 kaffir lime leaves 1 red chilli, slit in two 8 black peppercorns 1 clove garlic, bashed 1 sm...

This vegetable soup is sure to keep you satisfied with plenty of Italian sausage and cannellini beans (white kidney beans).  And it's packed with tomatoes and vegetables ~ and seasoned with aromatic herbs de provence.  Ingredients : 1 pound mini Italian meatballs (see recipe below); or substitute a vegetarian replacement 2 tablespoon olive oil  1 large yellow onion, chopped 2 garlic cloves, minced 2 cans fire roasted tomatoes 2 quarts water 1 quart low sodium vegetable broth 2 cups brussels sprouts, thinly sliced 2 cups carrots, diced 2 cups celery, diced 2 teaspoon herbes de provence (or substitute your favorite seasonings) 1 teaspoon salt 1/2 teaspoon pepper 2 bay leaves 2 cans cannellini beans, rinsed and drained (or 1 cup of dried, cooked per package directions) 12 ounce package frozen french style green beans 12 ounce package frozen corn Directions : In a large pot or Dutch oven, heat olive oil on medium-high heat. Add onion and garlic and cook until onions are trans...

This soup recipe is similar to my Split Pea & Cruciferous Veggie Soup but includes less peas and more cruciferous vegetables ~ and it includes water chestnuts for some added crunch. Also, the vegetables are not chopped in a food processor but cut into chunks. My husband loves this soup! The recipe makes a big batch so it serves as our lunch/dinner staple for the week. Like most soups, it gets better with age. Enjoy ;o) Ingredients : 16 ounces dried green split peas 12 cups water 2 bay leaves 2 teaspoons dry mustard 3 teaspoons Mrs. Dash original blend salt-free seasoning (or your favorite seasonings) 2 cups brussels sprouts, thinly sliced 2 cups cauliflower, cut into small florets 2 cups collard greens, roughly chopped 2 cups turnips, peeled and cubed 2 cup bok choy, sliced 2 cups rutabaga, peeled and cubed 2 cups carrots, peeled and cubed 2 cups celery, cubed Salt and pepper to taste Directions : Place first 5 ingredients in a large soup pot and bring to a boil. Reduce heat and ...

My mother made huge batches of delicious Beef and Vegetable Soup when I was a child. If she used a recipe, I never saw it. This recipe is similar, although it includes some additional vegetables (i.e., leeks, parsnips and hominy) and just a touch of ground cloves, which give the soup a pleasant distinctive smell and slightly sweet taste. Yield: 7-8 quarts 1 1/2 pounds lean beef (boneless), cut into bite-sized pieces 1 tablespoon olive oil 2 teaspoons salt   1 pound (about 4 cups) cabbage, thinly sliced 2 yukon gold potatoes (skins on), cubed 2 leeks, dark green ends cut off and discarded; white and pale green part thinly sliced 6 carrots, peeled and cut in half lengthwise and then cut into  2" pieces 6 stalks celery, finely chopped 1 large parsnip, peeled and cubed 1 large green pepper, finely chopped 1 28-ounce can fire roasted tomatoes, undrained 1 6-ounce can tomato paste 1/2 small package of frozen baby lima beans 1/2 small package of frozen cut green beans 1/2 small packa...

Yum ~ I love the aroma of soup simmering on the stove on a cold wintry day. Many of my soup recipes on this blog include lots of vegetables, which means a lot of slicing and dicing. This recipe includes fewer ~ carrots, celery, parsnips, kale and tomatoes. It's a quick and easy recipe ~ and both healthy and tasty ;o) Serves: 8 Ingredients: 2 cups carrots, peeled and sliced 2 cups celery, chopped 2 cups parsnips, peeled and diced 1/2 leek, thinly sliced 2 quarts low-sodium vegetable broth 1-14.5 ounce can fire roasted tomatoes 1 cup red lentils 2 teaspoons orignial Mrs. Dash 1 teaspoon salt 1/2 teaspoon pepper 2 bay leaves 8 ounces baby kale (grab a bag that includes a bit of red cabbage, if available) Directions: Heat olive oil in large pot over medium heat. Add carrots, celery, parsnips, and leeks; cook about 5 minutes or until soft. Add broth, tomatoes, lentils, and seasonings; increase heat to high and bring to a boil. Reduce heat to low, cover with lid and simmer about 30 minut...

An easy and healthy soup to add to your Chinese meal.  It helps cut the grease of the Twice-Cooked Pork and the corn adds a bright touch to the meal.  If you can, use the water from boiling the meat for Twice-Cooked Pork or Garlic Cold Meat.  Of course, any other stock or broth you have could be used also, or use water and season as desired. water from boiling meat Chinese white radish (one long) sweet corn (two cobs) ginger (about as much as your thumb) chicken bouillon chopped green onion Cut the radish into large chunks, and cut the corn cobs into three or four pieces.  Use a strainer to remove any leftover solids from boiling meat.  Add the vegetable pieces, several chunks of crushed ginger, and if needed, water to cover.  Boil until radish is tender, about 40 min. Add a little chicken bouillon.  Pour into a large serving bowl and sprinkle green onions on top.  Everyone may help themselves to vegetables from the serving bowl with chopsticks, a...

There is always some flu or some bug going around,  especially when the rain stops and the sun comes out.  The boys caught the stomach bug and spent one weekend  throwing up along with  severe diarrhea and  then the  next week end, before I could breathe a sigh of relief ,  a heavy cold with fever came in. Both being asthmatic, this was not a good sign as  especially my little guy spent one day fighting to catch his breath with a really bad wheeze  going on. Its hard for me as a mother , when the kids get sick they loose the appetite and  you have to keep the food going in ,not out. For me the best kind of food to make during sick days is soups.   Apart from my sick day rice porridg e,  chicken soup is one my  favorite sick day soups to make. I recently read that tumeric is good for colds , and discovered this tumeric broth recipe on pinterest ( where else, hubby thinks its  a very girly app lol) . Anyway, this broth ...

This recipe makes me think of cold winter evenings, slippers, games, candles, and all things cozy.  Serve with tortilla chips, shredded cheddar cheese, salsa, and as many other toppings as you wish.  Some more topping ideas: chopped avocado, chopped cilantro, guacamole, tomatoes.  3-4 boneless, skinless chicken breasts 1 1/2 tsp. chili powder 1 tsp. cumin 1/2 tsp. onion powder 1/2 tsp. garlic powder dash of cayenne pepper 14.5 oz. can chicken broth 4.5 oz can chopped green chiles 15 oz. can white corn, drained 2 15.5 oz. cans white beans, drained 3 T. butter 3 T. flour 1 cup milk 1 tsp. chicken bullion 1/4 tsp. white pepper 1/2 tsp. seasoned salt 1/2 cup sour cream Place chicken breasts on the bottom of the slow cooker, add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chilies, corn, and beans.  Cook on low for 6-8 hours. About an hour before serving:  In a saucepan melt butter over medium heat.  Whisk in flour, and ...

It's mid-May but a cold and rainy day here in Columbus, Ohio, so I thought I'd make some healthy vegetable soup... red potatoes, carrots, zucchini and french-style green beans, along with some super grains and a splash of crushed red pepper flakes to add a nice zing. I used a super grain blend of buckwheat, millet, red quinoa, and white quinoa, but you can use any one or a combination of these grains. A delicious, healthy and hearty soup ~ enjoy?? Ingredients  1 1/2 cups of any super grain (e.g., buckwheat, millet, red quinoa, white quinoa or a blend) 2 Tbsp olive oil 1 large yellow onion, diced 4 garlic cloves, minced 2 cups carrots, cubed 1 red bell pepper, finely chopped 2 cups red potatoes, cubed 8 cups low-salt organic (or homemade) vegetable broth 1 Tbsp parsley 1 tsp oregano 1 tsp thyme 2 tsp smoked paprika 2 cups zucchini with skins, cubed 1 12 ounce bag frozen french-style green beans 1/2 - 1 tsp crushed pepper flakes Cook super grains, per package instructions. Set a...

A juice cleanse can be costly. As an alternative, load up on brightly colored fruits and vegetables, whole grains, and beans to ensure your body has everything it needs to do its own version of detoxifying, says Brigitte Zeitlin, a dietitian at B-Nutritious. The antioxidants activate liver enzymes that eliminate harmful substances, so our body can get rid of them more easily. If you drink plenty of water, eat clean, cut back on sugar ~ and eat plenty of fruits, vegetables, you won't need a cleanse. Eating healthy soups is a great way to incorporate veggies into your diet. This Split Pea & Cruciferous Veggie Soup is packed with antioxidants, vitamins and minerals, as well as fiber to assist you in getting rid of toxins and waste. When I created this recipe, my goal was to make it healthy ~ I was pleasantly surprised to find out how much my family loves it! Even if you aren't crazy about the taste of some of the vegetables, you'll be surprised how well they taste together...

I just can't get enough soup during the winter months! And I like making homemade soup because it's an easy way to ensure my family gets plenty of fiber, nutrients and vitamins into their diets, without unnecessary sodium, artificial additives and preservatives??. During the work week, I try to spend an hour or so soaking the beans and preparing the vegetables and other ingredients the night before - then it's a much more enjoyable experience putting everything together the next day. There's just nothing like the smell of this delicious soup on a cold wintery day ~ stay warm and enjoy! Ingredients 7 cups water  1 28-ounce can "fire roasted" diced tomatoes  20 ounces mixed beans, such as 15 Bean Soup by Hurst's    2 cups celery with leaves, chopped  2 cups carrot, chopped  2 Tbsps olive oil  1 large sweet onion  1 large bunch kale, stems and ribs discarded  2 cloves garlic, minced  2 Tbsps vinegar  2 Tbsps chopped parsley   1...

I'm a "90 percent vegetarian", but It'd be difficult for me to take the full plunge ~ and that's partly because I'd miss my homemade chicken vegetable soup ;o) I did change the original recipe by doubling the veggies, which makes it even more delicious! Generally I make it several times during the winter months, usually when I feel a cold coming on... there's something about this soup that just makes me feel better??... Ingredients 4 quarts water 2 pound chicken breast or whole chicken (skin on) 1 onion, peeled and cut in half, 4 whole cloves inserted 1 whole celery stock, cut in half 2 teaspoons salt 1/2 teaspoon black pepper PLUS : 2 cups celery, including leaves, diced 2 cups carrots, peeled and diced 2 cups brussels sprouts, cored and thinly sliced 2 tablespoons parsley 8 ounce package frozen peas, about 2 cups 3 cups noodles, cooked Additional salt and pepper to taste, if desired Put water, chicken, 1 onion with whole cloves,  celery stock, salt and p...

This is a healthy and great tasting soup ~ with sweet potatoes, turnip, fennel and  cannellini beans. You might not think you'd like  fennel in your soup because of its licorice-like flavor, but when cooked it has a mild and kind of sweet taste. Fennel contains fiber, potassium and important nutrients. -4 cups unsalted vegetable stock -8 ounces fresh mushroom, stems removed and chopped (shiitake or baby portobello recommended) -3 Tbsps olive oil -2 large yellow onions, chopped -2 sweet potatoes, peeled and cut into 3/4" pieces -2 turnips, peeled and cut into 3/4" pieces -1 fennel bulb, thinly sliced -2 tsps fresh thyme leaves -1 14.5-ounce can Fire Roasted   Tomatoes  ( Hunts ) -1/2 cup dry white wine such as sauvignon blanc -1 bay leaf -2 15-ounce cans cannellini beans (white kidney), rinsed and drained -Salt and pepper to taste -Parmesan cheese, shredded, for topping Heat a large Dutch oven over medium heat. Add 3 tablespoons of olive oil and onion and cook 10 min...

Back to the "soup days of winter" and lovin' it ;o)  In the summer, it's all about the salads, but during the colder months, it's all about the soup. What a great way to get all those not-so-favorite, but good-for-you-vegetables into your diet. This High Cruciferous Vegetable Stew makes about 6 quarts so it can serve as your family's lunch or dinner staple for the week ~ and you can always freeze some (or cut the ingredients in half). It takes some time preparing the vegetables ~ but well worth the effort ;o) Yield: about 24 cups Ingredients 6 cups water 4 cups carrot juice 1/2 cup dried split peas 1/2  cup dried lentils 1/2 dried adzuki beans, soaked overnight ( or canned, drained and rinsed) 1 bunch kale, tough stems and center   ribs removed and leaves coarsely  chopped 1 bunch collard greens, tough stems and  center ribs removed and leaves coarsely chopped                   1 small head broccoli, cut into flo...

Enjoy some healthy comfort food tonight ~ This is one of my family's favorites! Ingredients 1 cup dried cannelloni beans, soaked overnight 1/4 cup olive oil 1 large onion, finely chopped 3 - 4 carrots, peeled and finely chopped 3 - 4 celery stalks, finely chopped 1 large bunch kale, stems removed and chopped 1-14 ounce can fire roasted tomatoes 4 cloves garlic, coarsely chopped 1/2 tsp rosemary, chopped 1 tsp sage, chopped 1 bay leaf 2 tsp salt 1 leek, diced 1/2 butternut squash, peeled, seeded, and cut into 1/4" pieces (about 2 1/2 cups) Parmesan cheese, grated Cover beans with water and simmer 2 hours, or until soft.  Set aside, reserving cooking liquid. Heat olive oil, onion, carrots, and celery in a heavy pan over medium heat for 15 minutes, or until tender. Add kale, tomatoes, garlic, rosemary, sage, bay leaf and salt, and cook 15 minutes longer.  Add 3 cups water and bring to a boil. When boiling, add diced leek and cook 5 minutes longer. Add squash and cook an additio...