A thick soup made without flour or eggs. Requires a stick blender to smooth the mix after cooking, and a 2-quart soup pot. Cornbread and a salad make it a satisfying but light supper. Make it vegetarian: Substitute a quality vegetable broth for the chicken stock.
These are all original recipes, although in some cases inspired by similar concoctions. Usually, the carbohydrates and fat are much lower than the "originals." Click on the title to see the recipe.
A hearty stew made from fresh fish. While most Cioppino recipes call for clams, oysters and/or crab, this one uses only white fish, shrimp, and scallops which are generally available fresh at a local market.
A hearty soup made with fresh broccoli, cauliflower and chicken broth. Very low in fat and high in fiber. This soup requires a stick blender or food processor to smooth the soup after cooking. Use a 2-quart soup pot for cooking.
This stew is less starchy than traditional recipes, but can be served over potatoes or rice. It can also be made as a pure vegetarian dish by omitting the beef and ham, and using vegetable stock in place of beef stock. Excellent with a light sprinkling of fresh grated Parmesan cheese. Use a 4-quart pressure cooker and a small saute pan.
Created by my maternal grandmother (Memere). High calorie, high fat, but highly delicious holiday treat. Makes about 3 quarts.
Very low calorie, high protein dish. Great with crackers or corn chips.
Light and fluffy whipped gelatin with a custard sauce.
Devised by my paternal grandmother for her too-picky 13 children. Great on its own or with gravy.
Can be purely vegetarian or made with chicken broth. Simple & quick.
About 4 servings.