YOU: On a Diet ( June 5th - Sept. 25th )

[jezzie]

Ratatouille Pasta

* 12 ounces whole rain blend spaghetti
* 1 dried ancho or pasilla chile pepper
* 3 cups diced (1/2-inch cubes) unpeeled eggplant (8 ounces)
* 2 teaspoons olive oil
* 1 medium red onion, coarsely chopped
* 1 red bell pepper, coarsely chopped
* 6 cloves garlic, sliced
* 2 cans (14 1/2 ounces each) stewed tomatoes, undrained, coarsely chopped
* 1 cup packed mesclun (mixed baby salad greens)
* 1 tablespoon chopped fresh thyme or lemon thyme

Cook pasta according to package directions. Meanwhile, heat a large, deep skillet over medium-high heat
until hot.

Add the chile pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes. When the chile pepper is cool enough to handle, discard its stem and set the seeds aside for a garnish. Chop the chile pepper. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently.

Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally. Add tomatoes and chile pepper. Reduce heat; simmer uncovered 10 minutes or until vegetables are tender and sauce thickens.

Remove from heat; stir in salad greens. Salt to taste. Drain pasta; transfer to four serving plates. Top with sauce. Garnish with reserved chili pepper seeds and thyme. Serves 4.

[jezzie]

Pasta with White Beans & Olives
The beans are heated briefly in the olive oil and garlic to infuse them with flavor.
Makes 2 servings, 2 cups each

4 ounces whole grain blend pasta shells, tubetti, ziti or rigatoni
1 tablespoon extra-virgin olive oil
1 15-ounce can cannellini beans, rinsed
1 large clove garlic, minced
2 tablespoons oil-cured black olives, pitted and chopped
(or one small can of black olive pearls)
1/4 cup sliced fresh basil
Freshly ground pepper to taste
2 tablespoons freshly grated Pecorino Romano cheese

1. Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender,
8 to 10 minutes or according to package directions. Drain.

2. Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes.

3. Remove from the heat. Add olives, basil and pepper. Stir gently to combine. Divide the pasta between
2 plates and top with the bean mixture and cheese.

[jezzie]

Pasta With Butternut Squash and Tomatoes

Ingredients:

3 tablespoons extra virgin olive oil
1 tablespoon chopped garlic
1/2 tsp. basil
1/2 tsp. rosemary
1/4 tsp. crushed red pepper flakes
2 cups chopped tomatoes
1 1/2 to 2 lbs peeled, cubed or shredded butternut squash
1/2 pound cut whole grain blend pasta, like ziti or penne
Fresh Parmesan for garnish

Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat.

Add garlic and pepper flakes and cook for about a minute; add tomatoes and squash, pepper.

When squash is tender — about 10 minutes for shreds, 15 or so for small cubes — cook pasta until it is tender. Combine sauce and pasta, and serve, garnished with Parmesan.

[jezzie]

Creamy Asparagus Pasta
Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.

Ingredients

* 8 ounces whole wheat blend penne pasta
* 1 bunch asparagus, trimmed and cut into 3/4-inch pieces
* 1 1/2 cups whole milk
* 4 teaspoons whole-grain mustard
* 4 teaspoons flour
* 1/2 teaspoon freshly ground pepper
* 2 teaspoons extra-virgin olive oil
* 4 tablespoons minced garlic
* 2 teaspoons minced fresh tarragon, or 1/2 teaspoon dried
* 1 teaspoon freshly grated lemon zest
* 2 teaspoons lemon juice
* 1/2 cup grated Parmesan cheese, divided

Directions

1. Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
2. Meanwhile, whisk milk, mustard, flour, and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
3. Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan.
4. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

[jezzie]

Asparagus Pesto Pasta
The asparagus pesto would work with any pasta or even as a sauce for pizza or potatoes. Serves 3.

bunch asparagus spears (about 3/4 lb), trimmed of tough ends and halved crosswise
1 handful baby spinach leaves
1 handful basil leaves
1 cloves garlic, peeled
1/2 cup freshly grated Parmesan cheese, plus more for topping
1/2 cup pine nuts, plus 2 TBS to add in whole
1/3 cup extra-virgin olive oil, plus more for topping
squeeze of lemon
1/4 teaspoon salt

12 ounces of dried pasta. Mix spinach pasta with regular wheat pasta for a medley of colors.

1 Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus.

2 While the water is heating, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside. You will use 1/2 cup of the pine nuts for the pesto paste and 2 TBS to mix in whole.

3 Salt the asparagus water and drop the spears into the pan. Cook for only 2 or 3 minutes, until the spears are bright green and barely tender. Drain under cool water to stop the cooking. Cut the tips off, and set aside, several of the asparagus (diagonal cut about an inch from the end) to use for garnish.

4 Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/3 cup of olive oil until a paste forms. If too thick, thin it with a bit of the pasta water. Add the lemon juice taste and adjust seasoning.

When emptying the food processor bowl of its contents, hold the bottom of the bowl with one hand with a finger in the center hole, holding the blade in place and keeping it from falling out.

5 Salt the pasta water and cook the pasta until just tender. Check the directions on the pasta package. You'll need more time for dried pasta and less for fresh. Drain and toss immediately with 1 cup of the asparagus pesto.

Serve sprinkled with the remaining 1/4 cup toasted pine nuts, a dusting of Parmesan, and a light drizzle of olive oil.

[jezzie]

Lemon Fettuccine with Asparagus and Shrimp
Serves: 4

Ingredients

1 pound asparagus, cut into 2-inch lengths
3 tablespoons extra virgin olive oil
24 large shrimp, peeled and deveined
2 cloves garlic, minced
freshly ground black pepper
1 pound whole grain blend fettuccine (or spaghetti)
1/3 cup freshly grated Parmesan cheese
zest of 2 lemons, finely grated
2 tablespoons chopped fresh parsley

Cooking Instructions

1. Bring a pot of lightly salted water to a boil, drop in the asparagus and cook until al dente. Remove the asparagus with a colander or slotted spoon and plunge it into a bowl of ice water.

2. Bring the water back to a boil, drop in the fettuccine and cook until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.

3. Meanwhile, heat 1 tablespoon of the olive oil in a large nonstick skillet over high heat. Add the shrimp and garlic, season with pepper and cook for 1 minute. Add the asparagus and cook until the shrimp are cooked through and the asparagus is warmed, about 2 minutes more.

4. Return the pasta to the pot and toss it with 1/2 of the Parmesan, 1/2 of the parsley, lemon zest, remaining olive oil and reserved cooking liquid. Season with a generous sprinkling of coarsely ground fresh pepper.

5. Divide the pasta among 4 warm bowls. Arrange the shrimp and asparagus on top and sprinkle with the remaining Parmesan cheese and parsley. Serve immediately.

Serving Size: 6 shrimp with pasta

[jezzie]

Macaroni with Mushrooms

INGREDIENTS

* 1 (12 ounce) package whole grain blend dry pasta
* 3 Tbs. olive oil
* 1 clove garlic, finely chopped
* 1 pound button mushrooms, sliced
* freshly ground black pepper to taste
* 1 Tbs. butter
* 1 1/2 teaspoons chopped fresh parsley
* 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 7 to 9 minutes, until al dente, and drain.

2. Heat 3 Tbs. oil in a large skillet over low heat, and cook the garlic and mushrooms until mushrooms are tender. Season with pepper, and mix in the butter.

3. In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

[jezzie]

Pasta Chickpea Soup with Greens
Serves: 6

Ingredients

2 cups dried chickpeas (garbanzo beans)
14 to 16 cups water for soaking and cooking the chickpeas
3 tablespoons olive oil
3 cloves garlic, peeled
2 yellow onions, diced, about 3 cups
3 cloves garlic, finely minced
3 cups escarole or swiss chard, cut into fine strips or chopped into strips about 1 inches wide and 3 inches long
3 cups chicken broth
1 and a half cups small whole grain blend pasta

Cooking Instructions

1. Pick over the chickpeas and remove any stones or debris. Rinse and soak the chickpeas overnight in 6 cups of water in the refrigerator. Drain and rinse again. Place half of the chickpeas in a small pot and cover with 4 cups of water. Bring to a boil, skim, then reduce heat and cook until done, about 50 minutes. The chickpeas shouldn't be mushy, but not al dente either! Drain and toss with a little good olive oil and set aside.

2. Place the other half of the chickpeas in a larger pot with three cloves of garlic and one large onion, diced. Cover with about 3 - 4 cups of water, enough to submerge the ingredients. Bring up to a boil, skim, then reduce to a simmer until very, very soft. Puree the contents of the pot in a blender to create the soup base.

3. In a large saucepan, heat about 2 tablespoons of olive oil. Sauté the other chopped onion over low heat for about five minutes. Then add the minced garlic and cook for a minute or two.

4. Add the chopped escarole or Swiss chard. Stir until the greens wilt and are somewhat tender. Combine the cooked greens, the reserved chickpeas, and the pureed soup base. Add enough stock to thin, about 2 to 3 cups.

5. Cook the pasta in 4 cups of lightly salted water, until al dente. Drain and then add to the hot soup. Serve immediately. Garnish with grated Parmesan or pecorino cheese.

Note: You can make this soup with white beans too.

[jezzie]

Pasta e Fagioli (Pasta and Beans) Soup

Ingredients

* 1 teaspoon olive oil
* 2 carrots, thinly sliced
* 4 cloves garlic, minced
* 1/4 teaspoon crushed red pepper flakes
* 3 cups low-salt vegetable or chicken broth
* 1/2 cup (2 ounces) uncooked whole wheat gemelli (small twisted pasta), such as Eden brand, or ditalini (small tube pasta) or small shell pasta
* 1 can (14 1/2 ounces) seasoned diced tomatoes, undrained (preferably organic, such as Muir Glen brand)
* 1 can (15 to 16 ounces) kidney beans or red beans, rinsed and drained
* 1/2 cup frozen baby peas, thawed
* 1/4 cup chopped fresh basil or flat leaf parsley
* 1/4 cup grated Romano or Asiago cheese

Directions

1. Heat a large saucepan over medium heat.
2. Add olive oil and carrots; cook 2 minutes.
3. Stir in garlic and pepper flakes; cook 1 minute.
4. Add broth and pasta; bring to a boil over high heat.
5. Reduce heat; simmer 10 minutes.
6. Stir in tomatoes and beans; return to a simmer and cook 5 minutes or until pasta is tender.
7. Stir in peas; heat through. Ladle into shallow bowls; top with basil and cheese.

[jezzie]

Pasta and Bean Soup
Using basic canned goods and a few other staples, you can make this comforting soup in just minutes. The trick to achieving a full-bodied homemade flavor from canned chicken broth is to freshen it up with a handful of herbs, some garlic cloves and crushed red pepper. For a meatier flavor, add a little crumbled cooked Italian turkey sausage to the soup.

Ingredients

* 4 14-ounce cans reduced-sodium chicken broth
* 6 cloves garlic, crushed and peeled
* 4 4-inch sprigs fresh rosemary, or 1 tablespoon dried
* 1/8-1/4 teaspoon crushed red pepper
* 1 15-1/2-ounce or 19-ounce can cannellini, (white kidney) beans, rinsed, divided
* 1 14-1/2-ounce can diced tomatoes
* 1 cup medium pasta shells, or orecchiette
* 2 cups individually quick-frozen spinach, (6 ounces) (see Ingredient note)
* 6 teaspoons extra-virgin olive oil, (optional)
* 6 tablespoons freshly grated Parmesan cheese

Directions

1. Combine broth, garlic, rosemary and crushed red pepper in a 4- to 6-quart Dutch oven or soup pot; bring to a simmer. Partially cover and simmer over medium-low heat for 20 minutes to intensify flavor. Meanwhile, mash 1 cup beans in a small bowl.
2. Scoop garlic cloves and rosemary from the broth with a slotted spoon (or pass the soup through a strainer and return to the pot). Add mashed and whole beans to the broth, along with tomatoes; return to a simmer. Stir in pasta, cover and cook over medium heat, stirring occasionally, until the pasta is just tender, 10 to 12 minutes.
3. Stir in spinach, cover and cook just until the spinach has thawed, 2 to 3 minutes. Ladle the soup into bowls and garnish each serving with a drizzle of oil, if desired, and a sprinkling of Parmesan.

Variation: Substitute chickpeas (garbanzo beans) for the cannellini beans; use a food processor to puree them.

[jezzie]

Macaroni and cheese

3 cups whole grain blebd penne pasta
2/3 cup grated Asiago
2/3 cup grated Gruyere
1 cup grated sharp cheddar
1/2 cup low fat sour cream
3 tablespoons butter, cut into pieces
1 cup milk
3 eggs

Preheat oven to 350 degrees F.

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente,
about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese.

In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper,
and milk and add to the macaroni mixture. Spray casserole dish with nonstick and pour macaroni mixture
into the dish.

Bake for 30 to 45 minutes or until golden brown. Top with additional cheese.

[jezzie]

Quick Tomato Soup for One


Ingredients

* 1/2 tomato
* 1/4 white onion
* 3/4 cup tomato-vegetable juice cocktail
* Tobasco sauce to taste

Directions

1. In a food processor or a blender, puree the tomato and onion.
Transfer the mixture to a small saucepan.

2. Stir in the vegetable juice and season to taste with Tobasco sauce.

3. Bring to a boil and then let simmer for about 10 minutes.
Serve topped with your favorite cheese.

[jezzie]

Convenience Vegetable Soup

1.5 cups tomato or V8 juice
2 cups water
16 oz. mixed frozen vegetables (corn, gr. beans, carrots, peas etc.)
10 oz frozen baby lima beans
14 1/2 oz. can Italian Style chopped tomatoes
1 lb. can kidney beans, drained and rinsed
2 Tb. vegetable broth powder (no-salt preferred)
1 Tb. onion flakes
1/4 tsp. dried thyme
1 tsp. dried basil
1 small cayenne, ground
1/4 tsp. garlic powder
4 oz. can mushroom pcs. (or 8 oz.) rinsed and drained
1/2 cup orzo or other small pasta (fish, alphabets)
1 Tb. each Balsamic vinegar and lite soy sauce

In a large soup pot, combine all ingredients EXCEPT
PASTA and VINEGAR and SOY SAUCE. Bring to a boil over medium heat, stirring occasionally.

Use a spoon to break up large clumps of frozen vegetables.
Cover, reduce heat to medium-low and simmer 15 minutes.

Add pasta, cover and cook 15 minutes more stirring, every 5 minutes
(the pasta tends to stick on the bottom - a wide spatula does a nice job).

Add 1 Tablespoon Balsamic vinegar and 1 Tablespoon Lite Soy Sauce and the
soup is read to serve or freeze.

[jezzie]

Tomato Soup with Basil-Parmesan
This recipe serves: 3

Ingredients

1/2 tablespoon olive oil
1/2 cup finely chopped carrots
1 large onion, chopped
10 ripe plum tomatoes, halved
salt to taste
freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
3 cups low-sodium chicken broth or vegetable broth
1/4 cup chopped, fresh basil leaves
1/4 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream

Cooking Instructions

1. Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.

2. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.

4. Blend the basil, Parmesan cheese and sour cream together and set aside.

5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

6. Serve the soup in bowls with a dollop of basil-Parmesan cream.

[jezzie]

Pumpkin and Tomato Soup

Ingredients

2 Tbsp. canola oil
1 medium onion, chopped

2 cups chicken or vegetable stock
1 can (28 ounces) crushed tomatoes with juices
1 tbsp. maple syrup or honey
1 Tbsp. olive oil
2 cups pumpkin or butternut squash puree
cinnamon and freshly ground pepper to taste

Directions

Saute onions in canola oil. Drain the oil off of the onions when done.
Add onions to the rest of the ingredients and let simmer 45 minutes.
Top each bowl with a sprinkle of cinnamon and freshly ground pepper.

[jezzie]

Creamy Tomato Bisque with Mozzarella Crostini
You don't have to lard a soup with cream to achieve a lush consistency. Here, a little silken tofu thicken this French-inspired soup.

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 large onion, chopped
* 4 cloves garlic, crushed and peeled
* 1 14-ounce can reduced-sodium chicken broth
* 2 cups water
* 1 28-ounce can crushed tomatoes
* 1/2 cup silken tofu
* 1 tablespoon rice vinegar
* 6 3/4-inch-thick slices baguette
* 3 tablespoons shredded part-skim mozzarella cheese

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in broth, water; bring to a boil. Reduce to simmer.
2. Preheat oven to 450°F.
3. Stir tomatoes, tofu and vinegar into the soup. Remove from the heat and puree, in batches, in a blender. (Use caution when pureeing hot liquids.) Return the soup to the pot and reheat over medium heat, stirring often.
4. Meanwhile, top slices of baguette with mozzarella and place on a baking sheet. Bake until the cheese is melted and bubbly, about 5 minutes. Ladle soup into bowls and top each serving with a cheesy crostini.

[jezzie]

Crockpot Vegetable Beef Soup

Ingredients

1-lb. beef cubes
2 cans beef broth plus one can water
1+1/2 cups chopped cabbage
1 can stewed tomatoes undrained
1+1/2 cups frozen or canned corn
1+1/2 cups frozen peas
1+1/2 cups frozen green beans (if long, break in pieces)
1+1/2 cups carrots sliced thin
1/4-1/2 teaspoon pepper

1. Combine all ingredients in crockpot

2. Cover. Cook on Low 6 hours, or High 3-4 hours

[jezzie]

Spicy Vegetable Soup

Fresh basil adds a bright spark to this vinegary, vegetable-stuffed soup, full of the traditional flavors of the Mediterranean. Alternatively, pesto adds a nutty richness to the soup.

Ingredients

* 2 tablespoons extra-virgin olive oil
* 1 large onion, diced
* 1-3 teaspoons hot paprika, or to taste
* 2 14-ounce cans vegetable broth
* 4 medium plum tomatoes, diced
* 1 medium yellow summer squash, diced
* 2 cups diced cooked potatoes, (see Ingredient note)
* 1 1/2 cups green beans, cut into 2-inch pieces
* 2 cups frozen spinach, (5 ounces)
* 2 tablespoons sherry vinegar, or red-wine vinegar
* 1/4 cup chopped fresh basil, or prepared pesto

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil.

Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.

[jezzie]

Creamy Artichoke and Spinach Soup

Pureed artichoke hearts in addition to eggs thicken this delectable version of the classic Greek soup, avgolemono. The lemony broth and rice remain as they do in the original. Wilted spinach adds extra color and nutrients.

Ingredients

* 2 14-ounce cans reduced-sodium chicken broth
* 1/4 cup long-grain white rice, such as basmati
* 4 cups packed baby spinach
* 1 14-ounce can artichoke hearts, rinsed
* 2 large eggs
* 2-3 tablespoons lemon juice, to taste
* 1 1/2 tablespoons chopped fresh dill
* 1/8 teaspoon freshly ground pepper

Directions

1. Bring broth and rice to a boil in a large saucepan over high heat. Reduce heat to a simmer and cook, uncovered, until the rice is very tender, about 15 minutes. Stir in spinach.
2. Place artichoke hearts, eggs and lemon juice in a blender; cover and puree. With the motor running, ladle about half of the rice mixture into the blender and puree until smooth. (Use caution when pureeing hot liquids.)

3. Return the pureed mixture to the pan and cook, stirring constantly, until an instant-read thermometer registers 160°F, reducing the heat as necessary to prevent the soup from boiling. Stir in dill and pepper.

[jezzie]

Tomato Lentil Soup

1 onion, finely chopped
1 tablespoon olive oil
1 chili pepper, chopped
1 cup red lentils
1 (14.5 ounce) can peeled and diced tomatoes
1 cup water
salt and pepper to taste
1/2 teaspoon ground cumin
1 teaspoon dried basil

1/4 cup low fat sour cream, for topping (optional)
2 sprigs fresh basil leaves for garnish (optional)

DIRECTIONS

Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.

When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper.

For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

[jezzie]

Vietnamese-Style Beef and Noodle Broth
Inspired by pho--traditional Vietnamese soup--this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil.

Ingredients

* 2 teaspoons canola oil
* 1 pound beef flank steak, very thinly sliced against the grain (see Tip)
* 4 cups chopped bok choy, (1 small head, about 1 pound)
* 4 cups reduced-sodium chicken broth
* 1 cup water
* 4 ounces wide rice noodles
* 2 teaspoons reduced-sodium soy sauce
* 1 1/2 cups mung bean sprouts
* 4 tablespoons chopped fresh basil, or to taste

Directions

1. Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

[jezzie]

Vegetarian Hot Pot
Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.

Ingredients

* 5 1/4 cups vegetable broth
* 4 1/4-inch-thick slices fresh ginger, peeled
* 2 cloves garlic, crushed and peeled
* 2 teaspoons canola oil
* 1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
* 1/4 teaspoon crushed red pepper, or to taste
* 1 small bok choy, (3/4 pound), cut into 1/2-inch pieces, stems and greens separated
* 3 1/2 ounces Chinese wheat noodles, or rice sticks (see Ingredient note)
* 1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
* 1 cup grated carrots, (2 large)
* 4 teaspoons rice vinegar
* 2 teaspoons reduced-sodium soy sauce
* 1 teaspoon toasted sesame oil
* 1/4 cup chopped scallions, for garnish

Directions

1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
3. Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.

[jezzie]

Pumpkin and Black Bean Soup

Ingredients

* 3 15 1/2-ounce cans black beans, rinsed, drained, pureed
* 1 cup drained canned tomatoes, pureed
* 1 1/4 cups chopped onion
* 1/2 cup minced shallot
* 4 garlic cloves, minced
* 1 tablespoon ground cumin
* 1/2 teaspoon freshly ground black pepper
* 2 tablespoons olive oil
* 4 cups fat-free beef broth
* 1 16-ounce can pumpkin puree
* 1/4 pound cooked lean ham, diced
* 3 tablespoons sherry vinegar

Directions

1. In a 6-quart kettle, cook the onion, shallot, garlic, cumin, and pepper in oil over moderate heat.
2. Stir in the beans, tomatoes, broth, and pumpkin until combined.
3. Simmer uncovered for 25 minutes or until thick enough to coat the back of a spoon.
4. Add the ham and vinegar and heat through.