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  Carrot Soup with Potatoes

  2 c. diced carrots

• 1 c. diced potatoes
• 1/2 c. finely chopped onion
• 1 (14 oz.) can chicken broth
• 1 Tbsp. butter

Bring ingredients to a boil and simmer until cooked.  Cool and turn through blender until smooth.  Put back into a large clean saucepan on low.  Add 1 cup on half & half, 1 tablespoon lemon juice, and 1 teaspoon white sugar.  Stir well and heat through.  Top with croutons if desired.

Optional:  Lemon peel, nutmeg, or tarragon leaves (don’t use together).

• 2 Zucchini (medium)
• 1 yellow squash
• 2 Tbsp. fresh parsley
• 1 tsp. basil, dried
• 1/3 c. butter
• 1/3 c. flour
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 c. water
• 3 cubes chicken bouillon
• 1 tsp. lemon juice
• 1 (14 1/2 oz.) can tomatoes, diced and undrained
• 1 (12 oz.) can evaporated milk
• 1 (10 oz.) pkg. corn
• 1/4 c. Parmesan cheese, grated
• 8 oz. Cheddar cheese, grated
• Pinch of sugar (optional)
• Dash of Tabasco sauce
• 1 onion (medium)

In a heavy pan, melt butter and saute the zucchini, onion, parley, and basil until vegetables are tender. Stir in flour, salt and pepper.  Add water gradually.  Add bouillon and lemon juice.  Bring to a boil and stir for 2 minutes.  Add tomatoes, milk, and corn; bring to a boil.  Reduce heat; cover and simmer for 5 minutes or until corn is tender.  Just before serving, stir in cheese until melted.  Add Tabasco and sugar.

This recipe calls for quite a bit of cheese.  I add less and use the sharp lowfat Cheddar.

• 2 (61/2 oz.) cans clams
• 1 c. onion, chopped fine
• 1 c. celery, chopped fine
• 2 c. diced potatoes
• 3/4 c. butter or margarine
• 3/4 c. flour
• 1 qt. half & half
• 1 1/2 tsp. salt
• Dash of pepper
• 1 1/2 tsp. sugar
• Parsley, sage, thyme – season to taste

Drain juice from clams. Put clam juice in heavy pan over vegetables. Add enough water to cover. Bring to boil. Simmer covered about 20 minutes until tender. Meanwhile, melt butter in heavy fry pan. Add flour. Blend and stir until smooth and very thick. Add undrained vegetables and clams. Heat through.

• 1/2 pound string beans
• 2-1/2 cups cooked navy beans (from about 1 cup raw) or 1 20-ounce can, drained and rinsed.
• 1 medium Kirby cucumber (see note), thinly sliced
• 1 small red bell pepper, finely diced
• 2 tablespoons olive oil
• Juice of half a lemon or more to taste
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 2 tablespoons minced fresh chives of scallion
• Salt and freshly ground pepper to taste
• Dark green lettuce leaves
• Cherry tomatoes, halved

Trim the tips from string beans and snap them in half, steam until tender-crisp, then rinse under cool water.  Combine with remaining ingredients, except the last two, and toss gently.  Line a serving bowl with several lettuce leaves, then pour the salad in the bowl.  Arrange some cherry and refrigerate until needed or serve at once.

Note:  Kirby cukes are the small, firm type used for pickling.

Serves 6

This spicy Indian specialty is a cross between a sauce, a soup and a dip.  Serve it as part of an Indian meal, or use chapatis (Indian bread) or wedges of fresh warm pita bread to scoop it up.  For a main dish, serve the dal on top of cooked grains.

• 1 1/2 cups raw red lentils
• 4 1/2 cups water
• 1 tablespoon canola oil
• 1 medium onion, minced
• 2 cloves garlic, minced
• 1 or 2 small hot green chilies, to taste, minced
• 1 teaspoon each:  Freshly grated ginger, ground cumin, and turmeric
• Pinch of nutmeg
• Salt to taste

Rinse the lentils and combine them with the water in a large, heavy saucepan.  Bring to a boil, cover, and simmer until the lentils are quite mushy, about 40 minutes.

Heat the oil and skillet; saute the onion and garlic over medium heat until golden.  Add to the saucepan.  Stir in the remaining ingredients.  Cover and simmer over very low heat for 15 minutes.  Serve hot.

This recipe (serves 4)

• 4 cups water
• 2 cups Magic Mix
• 1 cube or 1 teaspoon bullion granules

Add one or more of the following:

• 3 cooked carrots, mashed
• 3 potatoes, cooked and chopped and
• 1 tablespoon cooked, chopped onion
• 1 can chopped clams
• 1 package chopped spinach, cooked
• 1 can cream-style corn and
• 1 tablespoon chopped onion

Combine water, magic mix and boullion in saucepan.  Stir over medium heat until slightly thick.  Add desired ingredients.  Heat thoroughly.

• *1 can kidney beans, washed and drained
• *1 can Italian tomatoes, chopped fully
• *1 c. frozen mixed vegetables or carrots/corn/zucchini
• *3 c. water
• *1/2 tsp. garlic pepper
• *2 Tbsp. chopped onion
• *3/4 c. elbow macaroni (uncooked)

Put all ingredients in pan.  Boil until tender.

Late summer the fields of Eastern Washington where I make my home look like this image.  Tall corn stalks reaching towards the blue heavens.  My family always heads to the local farmers market or vegetable stands alongside the road and stocks up.  Freezing corn for year round corn on the cob and bags of corn for dinner a few nights a month.

If you do the same thing try making this fabulous easy chicken flavored potato and corn chowder

• 1 (11 oz.) bag frozen corn
• 1/2 c. chopped onion
• 1/2 c. diced potatoes
• 1/3 c. water
• 2 tsp. chicken flavor bouillon
• 1 3/4 c. milk
• 1 Tbsp. margarine or butter
• 2 Tbsp. flour
• Your favorite seasonings to taste

Combine corn, onions, potatoes, water, and bouillon.  Bring to a boil and then reduce heat, cover and simmer 20 minutes or until potatoes are tender.

Stir in 1 1/2 cups milk and butter in small bowl.

Combine the remaining 1/4 cup milk and flour; beat with wire whisk until smooth.  Add flour and milk mixture to the chowder; cook and stir until thickened.

Makes three 1 cup servings. – You can double or triple the recipe if needed or desired.