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Make Soup Your New Year’s Resolution By Lisa Ann Panzino DiNunzio

There’s just something quite satisfying about eating a bowl of hot soup on a cold winter day! Most soup recipes are easy to prepare, tasty and healthy for you. Serve with whole grain crusty bread or cornbread, and dinner is served. So warm up with some homemade soup today! And have a happy, healthy, blessed, safe and flavorful New Year! MINESTRONE SOUP

• 2 tbs. extra-virgin olive oil • 1 small onion, peeled and chopped • 2 cloves garlic, peeled and finely minced • 4 cups low-sodium chicken broth • 2 cups water • 1 (28 oz.) can crushed tomatoes • 2 carrots, peeled and thinly sliced • 2 celery stalks, wiped clean and diced • 2 large potatoes, peeled and cubed • 2 (15 oz.) cans kidney beans, drained and rinsed • 1 cup orzo or favorite small shaped pasta • 1/2 tsp. dried oregano • 1/2 tsp. dried parsley • Sea salt, to taste • Black pepper, to taste • Parmesan or Romano cheese, grated Sauté the onions and garlic in the olive oil for a few minutes. Add the broth, water, crushed tomatoes, and bring to a boil. Reduce heat to medium, add carrots, celery and potatoes, simmer for 15 minutes. Add the beans, pasta and herbs, simmer 20 minutes more. Season to taste with salt and pepper. Serve with grated cheese sprinkled over top if desired.


• 5 tbs. butter • 1 medium onion, peeled and chopped • 1/4 cup plus 1 tbs. unbleached all-purpose flour • 4 cups low-sodium chicken broth • 1 large head broccoli, cut into florets • Sea salt, to taste • Black pepper, to taste • 1/2 cup heavy cream (optional) Melt butter in a stockpot over medium heat. Add onion and

cook, stirring, until translucent, about 5 minutes. Add flour and cook, stirring constantly for 1 minute (the flour should not take on any color). Pour in chicken broth, and whisk until fully incorporated. Bring to a boil, then reduce heat to a simmer and cook, whisking often, until thickened, about 10 minutes. Add broccoli florets and return to a boil. Reduce heat and gently simmer until broccoli is tender enough to mash, approximately 12 to 15 minutes. Then working in batches, transfer broccoli mixture to a blender or food processor, and puree. Pour soup back into stockpot on stove top and whisk in cream over low heat, if using. Thin with more stock or water, if necessary. Season with salt and pepper and serve. Note: Y ou can top each serving of Cream of Broccoli soup with some shredded cheddar cheese if desired.


• 1 cup stone ground cornmeal • 1/4 cup unbleached all-purpose flour • 2 tsp. non-aluminum baking powder • 1 egg • 1/3 cup unsweetened almond milk or milk • 1/4 cup canned corn, liquid discarded • 1/4 cup honey • 3 tbs. butter, melted Preheat oven to 400°. In a bowl, mix together cornmeal, flour, and baking powder. In a separate bowl, combine egg, milk, honey, corn and butter. Add wet ingredients to the dry ingredients, stirring just until combined. Fill paper-lined muffin tins 2/3 full and bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Makes 1 dozen corn muffins. As always, Bon Appetit!

Lisa Ann Panzino DiNunzio is the author of “Seasoned With Love, Treasured Recipes” & “Lisa Ann’s Seasoned With Love II”, and the children’s book, “Snicker Learns An Important Lesson.” Visit her blog or Facebook page

18 | Jan/Feb 2019

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Coffee table reading for parents!