Tuesday, December 20, 2011


I think my all-time favorite comfort food is a hearty soup.  That and potatoes prepared several ways.  The following are some dishes I like to make during those chilly days of winter.  The potato recipe is one I made for Thanksgiving and was such a success I was asked to make it for Christmas too!

Italian Turkey & Vegetable Soup

2 Tsp. olive oil
1 lb. lean ground turkey
2 tsp. chili powder
1/2 tsp. salt
1 tsp. white pepper
1 tsp. Italian seasoning
1/2 yellow onion, chopped
4 garlic cloves, minced
3 c. Swiss chard, chopped
1 can (14.5 oz.) artichoke hearts, chopped
1 can (14.5 oz.) diced tomatoes with garlic, oregano and basil
6 c. gluten-free chicken broth

Directions:  Add olive oil to a large pot over medium heat.  Add onion and garlic, saute until onions are slightly translucent.  Add turkey and turn heat up to med-hi heat, cook until browned.  Add the seasonings, artichoke, diced tomatoes and Swiss chard.  Stir to combine.  Add chicken broth and bring to a boil.  Simmer for 15-20 minutes.
2 Potato Tart

1 Tb. olive oil
3 leeks, green parts trimmed off, washed and sliced thin
1/2 Tb. each fresh rosemary and thyme
1/2 tsp. salt
1/2 tsp. pepper
1 lb. sweet potatoes, peeled and cut into 1/8 in. slices
1 lb. Yukon gold potatoes, peeled and cut into 1/8 in. slices

Directions:  Preheat oven to 450 degrees.  Coat a 9 1/2 inch, deep-dish pie pan with cooking spray.  Line bottom with foil and lightly coat with cooking spray.  Heat oil in large skillet over med-hi heat.  Add leeks and herbs, cook, stirring often, until tender, about 5 minutes.  Season with 1/8 tsp. of the salt and pepper.  Arrange half the sweet potato slices, slightly overlapping, in the pie pan.  Season with a little of the remaining salt and pepper.  Spread one-third of the leeks over the top.  Arrange half the potato slices over the leeks and season.  Top with another one-third of the leeks.  Repeat with remaining sweet potatoes, leeks and potatoes in the same manner.  Cover the pan tightly with foil.  Bake on the lowest level oven rack for 45 minutes.  Run a knife around the edge to loosen it.  Invert onto a serving plate.  Remove foil and serve!

Daily Veggie Soup

1 Tb. vegetable oil
5 garlic cloves, crushed and minced
1 leek, dark green parts trimmed, wash and sliced
2 celery stalks, chopped
3 small zucchini, halved lengthwise and sliced
3 small carrots, sliced
1 c. baby bella mushrooms, stems removed, sliced
1 can (14.5 oz.) diced tomatoes
6 c. gluten-free chicken or vegetable stock
1 c. cubed tofu
1 tsp. Italian seasoning
fresh ground black pepper
salt to taste

Directions:  Heat oil over medium heat in a large soup pot.  Add garlic and leeks.  Cook, stirring occasionally for 3 minutes.  Add zucchini, carrots and celery.  Cook for 5 minutes.  Add the mushrooms and tofu, cook another 5 minutes.  Add tomatoes, seasoning and chicken or vegetable stock.  Bring to a boil, cover and reduce heat to simmer, 45 min. to 1 hour.