TOASTED SALTINE TRICK

WHICH ONE OF THESE SALTINE CRACKERS

WOULD YOU RATHER EAT?

Me too!!!!!

 

This isn't really a recipe, but it is such a quick and easy kitchen trick, that I had to share it.

 

Recently, I noticed that my saltines tasted like..........nothing!! They were pale and flavorless (even the good quality brands), when did that happen?

 

So I set out to see if I could bring my crackers back to life in the oven. I was shocked at how quick and easy (and effective) it was to do!!

 

 

Lay some crackers on a dry cookie sheet and put them under a pre-heated broiler for about 30 seconds or so, flip them over and do the same on the other side, but watch them because once they start to turn golden, they get dark fast. You don't have to toast both sides, but there is more flavor if you do.

 

There are a million uses for these toasted crackers. They are great in a salad, they are great crushed and added to meatloaf mixture, they are great for snacking with some sharp cheddar or peanut butter, but my favorite is with tomato soup!!

 

 

I hope you'll try this fun tip, but here's a warning: once you try these, you will never be happy with a non-toasted saltine again!!

 

 

ENJOY !!





LOW CALORIE BROCCOLI SOUP

This Broccoli Soup, is rich, hearty, delicious, filling and easy to make...PLUS, it has only 70 calories per serving!! How can you beat that? 

BROCCOLI SOUP
1 medium size sweet onion chopped
1 tablespoon olive oil
3 cloves garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon black pepper
pinch cayenne (or more if you like a little heat)
1 pound fresh broccoli florets
1 large potato, peeled and cubed
4 cups good chicken stock (or vegetable stock)

Saute chopped onion in olive oil until it is soft and smells sweet. Add garlic and saute for another 30 seconds while stirring (so garlic doesn't burn).

While onion is cooking, wash and cut up the fresh broccoli, removing the harder/bigger part of the stalk, yielding 1 pound of florets.

Add broccoli to the onions and garlic, along with 4 cups chicken stock, chopped potato, salt, pepper and cayenne. Stir and bring to boil, then reduce to simmer.

A NOTE ABOUT CHICKEN STOCK: If you are using homemade chicken stock, I suggest that you wait until the soup is almost finished before adding the salt, pepper and cayenne, so you can taste it first.

Personally, I seldom have homemade chicken stock on hand, so I use this brand of stock (I think the canned chicken broth is just too thin and tasteless).

Once the soup comes to a boil, turn it down to a slow simmer and put a lid on the pan; simmer for 20 minutes.

After 20 minutes, the veggies will be very soft. Puree the whole pot of veggies and broth with a food processor, or blender.

Season and eat. This makes about 6 cups of soup. I like it topped with some freshly grated Parmesan cheese.

*70 calories per serving without the cheese.
*This would also be good with a little bacon or ham, although that
 would pretty much cancel out the 70 calories per serving.

ENJOY !!!

LIPTON ONION SOUP MIX CLONE

We are approaching "party fixin's" season and many of us will be making dips and other recipes that require an envelope of onion soup mix. This recipe tastes JUST LIKE LIPTON ONION SOUP MIX (well, actually it tastes even better because it's such a full flavor).

It's made of pantry staples and it has no soy; it's gluten free; no MSG; you can use low sodium bullion and you can pronounce ALL of the ingredients (not to mention it is very budget friendly).

I am NEVER buying boxed

Lipton Onion Soup mix again!!

 

This clone recipe is GREAT for dips, pot roast, meat loaf, or anything you would normally use the onion soup mix for.

 

4 tablespoons DRY instant minced onion (toasted)

2 tablespoons LOW SODIUM beef bullion granules

1/4 teaspoon onion powder (not onion salt)
1/4 teaspoon DRY parsley flakes

1/8 teaspoon celery seed CRUSHED (important ingredient)

1/8 teaspoon paprika
1/8 teaspoon black pepper

 

Equals a  single 1 1/4 oz.

envelope of soup mix.

 

NOTES: It is not necessary, but I toast the DRY instant minced onion in a hot DRY pan for a few minutes (watch it closely). When it turns golden, remove from the pan immediately or it will continue to get darker. Toast them until they are this color:
 

 

NOTES: Make sure you crush the celery seed (and don't leave it out). A mortar and pestle or spice grinder work well for this.

 

 

 

NOTES: If you use the GRANULAR TYPE beef bullion (and you are going to make a sour cream type dip) you'll have to mix everything together and let it sit in the fridge for 20 minutes or so........so the bullion granules can dissolve. After 20 minutes, just stir and the granules will disappear.

 

NOTES: This sounds like a LOT of onion, but it is just right!!

 

 



TOMATO VEGGIE SOUP

We have already had frost a few times this fall and the yellow leaves are starting to fall; that means its SOUP time!! This recipe is a wonderful use for all of those extra garden veggies you have this time of year. Tomatoes, zucchini, carrots, onions, celery and anything else you can think of to add to the soup; this recipe is very versatile (and yummy).

1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 teaspoons minced garlic
2 1/2 cups water
2 large tomatoes (I used a ton of cherry tomatoes)
1 (15 ounce) can ro-tel tomatoes with juice (I use mild)
4 cups beef  or vegetable broth  (not bullion)
1/3 cup uncooked barley
1/4-1/2 teaspoon black pepper (I like 1/2 teaspoon)
2 cups chopped zucchini
1 can rinsed and drained kidney beans (or your favorite bean)
pinch of red pepper flakes if you like heat (optional)

Spray a large soup pot with vegetable spray and sauté the onions, celery and carrots until the onions turn soft and a little sweet.

Put the undrained can of rotel tomatoes

PLUS the two fresh tomatoes into the food processor and blend until smooth, then add to the pot.

Add everything else to the pot and simmer SLOWLY for 45 minutes, that's it; just stir it once in a while.

I'm SURE this could be easily done in the crockpot as well.

ENJOY !!