Page 21 - Florida Sentinel 12-9-16 Online Edition

Recipes
Slow Cooker Chicken And Corn Chowder
Such a hearty, comforting and CREAMY soup, made right in the crockpot. Let it do all the work for you! EASY!
Slow Cooker Blissful Butternut Squash Soup
152 Calories
This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect for all you butternut lovers out there!
16 oz (1/2 small) butternut squash, halved, seeds re- moved
16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled
2 large shallot, quartered 2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
Bouillon w/water)
3/4 cup light coconut milk pinch nutmeg
optional garnish: drizzle coconut milk, chives
Slow Cooker Creamy Potato Corn Soup (Vegan)
6 cups yellow fleshed po- tatoes, cut into large chunks
2 cans corn (341mL; 11.5 oz), drained
2 jalapeños, deseeded and sliced
1⁄2 teaspoon salt
1 teaspoon cumin
1⁄2 teaspoon oregano
1⁄2 teaspoon ground co- riander
3 cups stock
Before serving:
1 cup Almond Breeze Original (Unsweetened) Almond Beverage
Juice of 1 lime
chives (optional garnish)
Directions: 1. Place the yellow potatoes, corn, jalapeños, salt, cumin, oregano, ground coriander and stock in a large slow cooker.
Cook on low for 6-8 hours or on high for 4 hours. Prior to serving:
Scoop out 6 cups of pota- toes and place in a large bowl. Add the Almond Breeze Original (Unsweet- ened) Almond Beverage, and mash until potatoes are almost smooth (still a bit chunky).
Return to the pot along with the lime juice.
Taste and add salt and extra stock (see note) if needed..
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted but- ter
2 tablespoons chopped fresh chives
Directions: * Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 min- utes. Transfer to a paper towel-lined plate; set aside.
Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3- 4 hours.
In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 min- utes of cooking time.
Serve immediately, topped with bacon and garnished with chives, if desired.
If you have high blood pressure, leave the bacon out!
4 slices bacon, diced
1 pound boneless, skinless chicken thighs, cut into 1- inch chunks
12 ounces red potato, diced 1 onion, diced
3 carrots, peeled and diced 2 stalks celery, diced
2 cups corn kernels, frozen, canned or roasted 4 cups chicken broth 3 cloves garlic, minced
1/2 teaspoon dried thyme 1/2 teaspoon dried oregano
Pinch of cayenne pepper
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
Directions: Place the squash, shallots and broth in the slow cooker.
Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
Remove squash from skin and discard the peel. Stir in coconut milk and nutmeg.
Blend in a blender or using an immersion blender.
Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.
Detox Vegetable Soup
If you are trying to eat clean, this delicious, low-fat detox soup is the perfect healthy recipe for you! There are a rainbow of colors from the vegetables in this beautiful soup that is also low in sugar. The vitamin-rich and fiber-filled recipe is vegetarian so I usually add a can of garbanzo beans or cooked ground turkey to add more protein to this recipe.
1 tablespoon olive oil
1 medium yellow onion, diced
1 large carro,t peeled and chopped
2 celery stalks, chopped
1 red bell pepper, chopped 4 garlic cloves, minced
2 cups green beans, trimmed and chopped
1 28-ounce can of diced tomatoes
4 cups vegetable stock
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper 4 cups of kale, stemmed and chopped
2 tablespoons fresh pars- ley, chopped
Directions: Stove top: Heat up a large pot over med-high heat and add olive oil.
Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
Add in garlic and bell pepper and cook for 1 minute.
Add in green beans and cook for another minute.
Top with diced tomatoes, vegetable stock and spices and give
it a stir.
Bring to a boil and then let simmer, uncovered over med-low
heat for 25 minutes.
Add in kale and cook for 5 more minutes (it will wilt). Top with fresh parsley and serve warm.
Will keep for a week in refrigerator and freezes well for several months.
Crockpot: Add all ingredients and cook on low.
FRIDAY, DECEMBER 9, 2016 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B