In the Kitchen – November 2024

As cooler weather approaches our bodies yearn for the comfort of warm soup. This month we offer some easy-to- prepare recipes, and one especially for your holiday Thanksgiving feast. Try it! You might like it!!!

RED PEPPER AND CORN SOUP

1 8oz. low sodium yellow Spanish style rice

2 Tbsp. olive oil

1 medium onion, sliced thin

1 large red bell pepper, seeded & sliced thin

2 Tbsp. minced garlic 2 tsp. paprika

1 Tbsp. tomato paste

1 32 oz. low sodium vegetable broth

1 28 oz. can crushed tomatoes

2 C. fresh or frozen corn kernels, thawed

Prepare yellow rice according to package. In a large pot, heat oil on medium. Add onion and bell pepper. Cook 8-10 minutes, stir- ring occasionally. Add the garlic, paprika and tomato paste. Season with salt. Cook 1-2 minutes until garlic is golden, stirring often.

Add the broth, tomatoes and corn. heat to a boil on high. Reduce heat and simmer 15 minutes. Season to taste. Serve with cooked rice.

RAVIOLI AND VEGETABLE SOUP

1 Tbsp. olive oil

1 small onion, diced 3 medium carrots, halved, lengthwise

3 stalks celery, sliced

1 tsp. chopped fresh thyme

2 C. fat-free low sodium vegetable broth

1 9oz. package small cheese ravioli 5 C. spinach, roughly chopped

3 Tbsp. grated parmesan cheese

Heat olive oil in large pot. Add onion, carrots, celery and thyme and cook, stirring occasionally until the vegetables begin to soften, about 4 minutes. Add broth and 3 C. water and increase heat to high. Cover and bring to a boil, then add ravioli. Reduce heat to medium and simmer until the ravioli are tender.

Add spinach to soup and cook, stirring until wilted. Season to taste. Ladle into bowls and sprinkle with cheese.

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CHILI TOASTED PECANS WITH DRIED CHERRIES

1 Tbsp. oil

1/4 tsp. hot pepper sauce 2 C. pecan halves

11/2 tsp. chili powder 1 tsp. black pepper 3/4 tsp. salt

1/2 tsp ground cumin 1/2 tsp. dried oregano

3/4 C. dried cherries (4oz.)

Preheat oven to 325°F. In large bowl, combine oil and hot pepper sauce. Add pecans, toss to coat evenly. In a small bowl, combine chili powder, black pepper, salt, cumin and oregano. Add to pecans. Toss to coat.

Arrange pecans in single layer in a 15x10x1-inch pan. Bake for 12 to 15 minutes or until toasted, stirring every 5 minutes. Stir in dried cherries. Serve warm or cool to room temperature.