Recipes Included On This Page Tomato-Basil-Red Pepper Soup Turkey with Rotini Pasta (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Tomato-Basil-Red Pepper Soup Recipe By : From Your Pantry - Make Meals Pop with Roasted Red Peppers Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons salted butter 4 scallions -- thinly sliced 28 ounces diced tomatoes with liquid -- (1 can) 1 1/4 cups low-sodium chicken broth 1 cup roasted red bell pepper -- (jarred) rinsed and seeded, chopped 3/4 teaspoon dried basil salt and pepper 3/4 cup heavy cream Melt butter over medium-low heat in a large saucepan. Add scallions and cook, stirring occasionally, about 4 minutes, or until scallions begin to soften. Stir in tomatoes, chicken broth, roasted peppers, basil, salt and pepper. Increase heat to high and bring mixture to a boil. Reduce heat and simmer, stirring occasionally, about 10 minutes. Remove saucepan from heat, stir in heavy cream and season to taste with salt and pepper. Serve hot. Serves 6. Description: "Cost per Serving: $1.19" Source: "AllYou magazine, February 1,2008" S(Mc Formatting by): "Bobbie" T(Cooking Time): "0:15" Kitchen Tips: Punch It Up: Try a flavored olive oil (in place of butter) or flavored diced tomatoes for a stronger taste. Bring On the Sides: Serve the soup with a green salad or, for heartier appetites, with grilled cheese sandwiches. Or hollow out six small round sourdough loaves and ladle the soup into them. Make It a Meal: Give the soup more heft by sauteing 1 pound of lean ground beef or turkey instead of the butter. When the meat is no longer pink, drain any excess fat, add the scallions, then continue with the recipe. Bobbie's Note: This was delicious and very easy to make using the basic recipe. We served it with a sandwich for a light dinner. Contributed to the FareShare Gazette by Bobbie; 24 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 12g Fat (83.4% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Turkey with Rotini Pasta (Gail Hall) Recipe By : Gail Hall Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups rotini pasta, cooked * 2 cups cooked, diced turkey 2 tablespoons butter 1 tablespoon olive or canola oil 1/2 cup mushrooms 1/4 cup diced onions 1/4 cup diced celery 1/4 cup diced red pepper 1 tablespoon crushed garlic salt and pepper to taste 4 tablespoons flour 2 cups chicken stock or milk 1/4 cup grated parmesan cheese 2 tablespoons chopped parsley In a frying pan, melt butter with oil. Add mushrooms, onions, celery, red pepper and garlic. Season with salt and pepper and saute for several minutes, until mixture is soft and onions are transparent. Add flour and stir for a minute or two. Add chicken stock or milk and stir to blend, cooking over medium/low heat for 3 to 5 minutes until mixture thickens. Add turkey and cooked pasta and stir to heat through. Add salt and pepper to adjust seasonings. Serve sprinkled with grated Parmesan cheese and chopped parsley. Include a salad for a balanced meal. To cook pasta: follow the instructions on the package. Fresh pasta generally takes about 3 to 5 minutes to cook and dry pasta takes about 5 to 8 minutes. For each pound of pasta, bring 4 litres of water to the boil and add 1 tablespoon of oil and 1 1/2 tablespoons of salt. Bring the water to the boil, add oil and salt. Add the pasta to boiling water and cook for the amount of time required. Drain. If using pasta immediately, you don't have to rinse. If not, rinse in cold water and drain. Add pasta to your sauce. Toss and heat, so that pasta can be warm and serve. Yield: 4 servings What to do with turkey leftovers! Just add salad, fresh vegetable sticks or steamed vegetables and hearty breads for a complete meal. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 110 Calories; 7g Fat (59.9% calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 160mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Back to Gail Hall Recipe Index

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