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Browned Butter Bananas with Toasted Pecans


Winter or summer, bananas sit prominently on many kitchen counters. One of my breakfast favorites is a peanut butter and banana sandwich made with toasted whole grain bread. It’s fast to make and healthy. Add a glass of milk or cup of hot coffee on the side.

Bananas for dessert? Of course. They’re the foundation for traditional banana splits, but hey, it’s cold outside!  So here is an easy, scrumptious, warm, and rather classy banana dessert – perfect for wintertime (or summer). The bananas are simmered in browned butter, and served with a rum-laced sauce, topped with toasted pecans.

A few kitchen tips:  Browning the butter adds a rich, nutty flavor to the sauce but it’s tricky to see in a dark, coated skillet (as I did for the stovetop photos below). It’s best to use a stainless steel skillet to make sure the butter reaches a golden-brown hue without burning.   Also, I tested the sauce using brown sugar, but it was a bit grainy in the end. And I tried 3 tablespoons rum; it was too strong, masking the browned butter and banana flavors.

Give my dessert a try. Let me know your honest opinion by adding a comment (aka response) at the bottom of this post.

Print This Recipe

Browned Butter Bananas with Toasted Pecans

Prep & Cook time:  23-25 minutes total      Makes 4 servings with about 1/3 cup sauce

1/2 cup powdered sugar
1/2 tsp. ground cinnamon
Ground cardamom
2  Tbsp. milk
2  Tbsp. dark rum
Grated peel of one lemon
3  Tbsp. butter
3  medium bananas, green at the stem
Toasted pecan halves

In a 1-cup glass measuring cup or small bowl, stir together powdered sugar, cinnamon and a generous sprinkle of cardamom. Add milk, rum and lemon peel; stir until smooth. Set aside.

Melt butter in a 12-inch skillet over medium-low heat. Cook about 5 minutes, swirling butter a few times, until butter just starts to turn golden. Meanwhile, peel bananas, cut in half, then cut in half again lengthwise (see photo below).  When butter is golden, place bananas in pan, flat side down. Cook 2 minutes only. Turn with a spatula; cook 1 minute more. Immediately reduce heat. Transfer bananas to serving plates, 3 pieces per serving.

Pour powdered sugar mixture into skillet. Increase heat to medium; cook 2 minutes, stirring frequently. Pour sauce back into measuring cup and let cool 5 minutes.

Stir sauce and drizzle over each serving. Add 4-5 pecan halves.  If desired, top with a small scoop of vanilla ice cream.

This is just one of the banana recipes I developed for Coastal Living magazine, March 2012 issue. Click link to see more.

Bananas simmering in browned butter

Bananas simmering in browned butter

Browned butter rum sauce cooking

Browned butter rum sauce cooking

Browned Butter Bananas w Toasted Pecans

 

Posted in Desserts, Rita's Kitchen | 5 Responses

Kale Chips? Eat a Bunch!

A "bunch-of-kale" chips

Literally; one bunch of kale. I promise, if you like kale chips you can eat a whole bunch!  If you buy kale chips, you know it costs $4-5+ for a handful size pouch. And what does a bunch of fresh kale cost? $2-3 and you’ll have a big bowlful of chips.  It’s ridiculously easy to make kale chips. Just toss torn leaves with olive oil, sprinkle with salt, herbs or finely grated Parmesan cheese – or experiment with your own favorite seasoning. If you have a convection setting on your oven this is your chance to make the most of it; the chips turn out crispier and take only 15 minutes. Here’s the recipe:

One bunch of kale. Mine is from my Riverdog Farm CSA box.
Curly Kale
Tear leaves off stems; I run my fingers from tip to stem end and the leaves fall off into just about the right size pieces, about 3-4 inches. Wash and dry very well, preferably in a salad spinner. Divide one bunch of kale between 2-3 trays so the leaves are not too crowded.  (Line the pan with parchment for easier cleanup if you like).

Toss leaves on each tray with 2-3 teaspoons olive oil and about 1/4 teaspoon kosher salt.
Torn kale

Bake 15 minutes on convection setting at 275°F, turning leaves after 10 minutes.
On convection, 2-3 pans can be baked at once.
Bake 25-30 minutes on conventional setting at 300°F, turning leaves every 10 minutes. On conventional, it is better to bake one pan at a time for better circulation.

Kale chips are best fresh from the oven, but should stay crispy in a covered container for about 2 days.
I bet they won’t last long enough to get to a container!

Kitchen Notes:
“micro-chips”
 make the chips in the microwave: Prep the same as above; arrange single layer on a plate and microwave 3 minutes. Check for crispness and add additional 30 seconds as needed.
Lacinato kale
also called Tuscan or Dinosaur kale (right) makes good kale chips too.

Curly Kale and Dino Kale

Posted in Rosie's Kitchen, Vegetarian | 7 Responses

Chipotle Black Bean Chili

Chipotle Black Bean ChiliA steaming hot bowl of chili on a cold winter day?  Or to watch the Super Bowl?  Yumm!  This is not your everyday chili. Chipotle chiles in adobo sauce and Angostura bitters add a smoky-bitter depth that is just plain delicious. Make the chili a day or two ahead and refrigerate — the flavor keeps getting better.

Print This Recipe

Chipotle Black Bean Chili

Makes 12 – 13 cups chili (about 8 servings)
Prep time:  15-20 minutes    Cook time:  about 1 hour

2        Tbsp. olive oil
2        yellow onions, finely chopped (about 3 cups)
5        large cloves garlic, chopped
3        lbs. lean ground beef (93%)
2        cans (14.5 oz ea) fire-roasted diced or crushed tomatoes
2        cans (8 oz ea) tomato sauce
2-3    canned chipotle chiles in adobo sauce*
2        Tbsp. Angostura aromatic bitters
2        Tbsp. chili powder (your favorite brand)
2        Tbsp. ground ancho chiles
1/4     cup Holland House red wine vinegar
2         cans (15 oz ea) black beans, drained and rinsed
Salt to taste

Heat oil in an 8-quart pot. Add onion, garlic and ground beef. Cook over high heat, stirring occasionally, until beef is crumbled and is no longer pink, about 10 minutes.

Meanwhile, in a large bowl* combine remaining ingredients except beans and salt. Use an immersion blender to puree, or place in blender container in two batches. Mixture does not have to be smooth, just smooth enough so the chipotle chiles are not chunky and are distributed throughout mixture. Stir into cooked beef.

Add black beans to chili and bring to a boil. Reduce heat, cover and simmer 20 minutes stirring occasionally. Uncover and cook 25 – 30 minutes more. Add salt to taste.  Top individual servings with shredded cheese, sliced green onion, sliced avocado, dollops of sour cream or Greek-style yogurt, or crunchy tortilla chips.

* Kitchen Notes: 

  • If you’d rather not puree these ingredients, just make sure the chipotle chiles–with some adobo sauce–are finely chopped or macerated. Add to beef along with all remaining ingredients.
  • Use 3 chipotle chiles if you like chili on the spicy side. Remaining chiles may be frozen for future use. Pack them in twos in plastic wrap, then into a freezer bag.
  • Recipe may be halved; use a 6-quart pot.

Nutrition information per serving (8):  485 calories, 17.1g fat (6g fat, sat), 108mg cholesterol, 44.6g protein, 35.7g carbohydrate, 1120mg sodium, 12.8g fiber
                                                                  Recipe & photo by Rita Held for Angostura USA

Posted in Entrees, Rita's Kitchen | 3 Responses

Super Simple Turkey Tacos

Super Simple Turkey Tacois

Turkey tacos are one of my super simple stand-by recipes. Fire roasted canned tomatoes, chopped onion and cumin couldn’t be an easier seasoning for ground turkey or beef. Add raisins for a sweet contrast to the spice – like in my recipe for Raisin Serrano Quesadillas – and raisins make a jazzier taco too. Offer shredded cheddar and lettuce to finish the tacos. Now that’s simple – just 6 main ingredients and 15 minutes till dinner! And tacos happen to be one of the hottest trends in 2015, according to a Restaurant News article that flashed by my computer as I wrote this post.
Print This Recipe

Super Simple Turkey Tacos

Makes 4 servings  Prep and Cook Time: 15 minutes

1            pound ground turkey
1/2        cup chopped onion
2            teaspoons ground cumin
1            can (15 oz.) fire-roasted diced tomatoes – see note*
1/2        cup natural raisins
8            7-inch corn or flour tortillas, or taco shells
Shredded lettuce
Shredded Cheddar or Jack cheese, or Queso Fresco

1.      In a 10-12-inch skillet brown meat and onion. Add cumin and stir 1 minute.
2.      Add tomatoes and raisins; cook until heated through. Season to taste with salt.
3.      Warm tortillas and fill with meat. Serve with lettuce and cheese.

Kitchen Notes:
*The flavor and heat of canned fire-roasted tomatoes varies. Try different brands to find your favorite. A dash of cayenne or red pepper flakes can always be added to taste.

Recipe and photo by Rosemary Mark for Meyer Cookware

Posted in Entrees, Rosie's Kitchen | Tagged , , | 6 Responses

Go Nuts for New Years!

Glazed Nuts--Sweet-Salty-Bitter Crisp, crackly and oh so dee-lish. Whether for a party snack or a cocktail accompaniment, these Glazed Nuts take 5 minutes to put together, 25 minutes to roast and cool. So easy you’ll be back for more — really. When my New Jersey sister-in-law, Jeri, tasted these one autumn, she was so impressed she made batches of them for Christmas gifts. The nuts stay crisp for weeks if stored in airtight containers — not that they’ll last that long on your kitchen counter!
And yes, I’m nuts about Angostura bitters, an ingredient used widely in Caribbean cooking. Angostura adds a deep flavor dimension to so many foods. Although sometimes bitters seem subtle in food, it adds a distinctly appealing flavor difference. Think of the bitter side of high-cacao dark chocolate or French-roast coffee, and you’ll know what I mean.

Print This Recipe

Sweet-Salty-Bitter Glazed Nuts

Prep time 30-35 minutes       Makes 3 cups

2          Tbsp. butter
2          Tbsp. Angostura aromatic bitters
6          Tbsp. sugar
1-1/2    tsp. kosher salt
1/2       tsp. cinnamon
3          cups raw nuts – pecan or walnut halves, whole almonds or cashews, 12-14 oz total
(Pre-roasted cashews are fine for this recipe.)

Preheat oven to 300°F. Place oven rack in middle of oven.

Melt butter with Angostura bitters in a 6-cup bowl in the microwave or in a 4-qt pan on the stovetop. Stir, then add sugar, salt and cinnamon; stir well. Sugar does not have to be completely dissolved, but a warm sauce will coat nuts more thoroughly. Add nuts to bowl (pan) and stir until well coated. If needed, warm up mixture a little.

Line a large, rimmed sheet tray with parchment paper.*  Spread nuts out evenly on paper, separating them as much as possible. Roast 13-16 minutes or until golden brown; remove from oven. Let cool 10-15 minutes, then use your fingers to break up clusters. When completely cooled, transfer nuts to serving bowls or store in an airtight container until ready to serve.

* KITCHEN NOTES:  If you do not have parchment paper, line tray with heavy-duty aluminum foil, dull side up. Roast 13-16 minutes or until nuts are golden brown; remove from oven. Let stand 2-3 minutes only, then stir nuts frequently until cooled and no longer sticking to the foil. If nuts stick to foil too much as they cool, pick up foil and remove nuts to another flat surface with your fingers. Keep nuts separated; do not store them or put them in a bowl until completely cooled.

Nutrition information for 1/4 cup glazed nuts: 250 calories, 5g protein, 15g carb, 19g fat (3 g sat. fat), 5mg chol, 290mg sodium, 2g fiber

Recipe by Rita Held for Angostura USA

Roasted, hot from the ovenglazed roasted nuts
Cooled, separated, and ready to serve or store
Sweet Salty Bitters Glazed Nuts
Sweet Salty Bitters Nuts

Posted in Appetizers, Desserts, Rita's Kitchen | 9 Responses

Fruit ‘n Honey Sticky Buns Wreath

Fruit n Honey Sticky Buns Wreath

Wake up Christmas morning and pop this pretty-as-a-picture bread in the oven for a fresh-baked breakfast treat. Its jolly simple to make with frozen bread dough, dried apricots, golden raisins and tart cherries, plus a touch of  gooey cinnamon sugar and honey.  No special pan needed, just a round baking dish and a small oven-proof bowl to hold the wreath shape.  Prep the night before and let rise in the refrigerator, or fill and roll in the morning using thawed bread dough.

Need something else for your morning menu? Rosie’s Potato Kale Hashbrowns mix together in minutes with frozen hashbrowns, and Rita’s Waldorf Salad with tangy orange dressing is fresh and crisp.  I like the salad with a dark red skinned very aromatic apple I bought recently at Whole Foods called Black Arkansas, a mid-19th century variety related to the winesap apple family.

However you enjoy your holiday morning, we wish you a Merry Christmas!
Print This Recipe

Fruit ‘n Honey Sticky Buns Wreath

Prep time: 15 minutes plus dough thawing time    Bake time: 30 minutes
Serves 10-12

1        pound frozen bread dough, thawed
2        tablespoons butter, softened, plus butter for pan
2        tablespoons granulated sugar
1        teaspoon cinnamon
3        tablespoons honey
3/4    cup Sun-Maid Apricots, chopped
1/4     cup each Sun-Maid Golden Raisins and Tart Cherries
1        egg, beaten (optional)
Dried apricots and cherries for decorating

Butter a 9-inch round cake pan, leaving center of pan clean. Place a small oven proof dish (such as a 6-oz glass Pyrex) in center of pan.
Roll dough to a 14 x 10-inch rectangle on a floured surface. If dough springs back, let rest 5-10 minutes then continue rolling.
Spread 2 tablespoons butter evenly over dough. Combine sugar and cinnamon in a small bowl. Sprinkle cinnamon sugar and drizzle honey evenly over dough.
Scatter apricots, golden raisins and cherries over dough to within 2 inches of one long edge. Starting at fruit covered long edge, tightly roll dough and pinch closed along opposite side.
Slice into 16 equal pieces. Overlap slices in a ring, surrounding center dish. For a glazed crust, beat egg with 1 tablespoon water and lightly brush over dough. (Can cover and refrigerate overnight; remove from refrigerator 20 minutes before baking.)
Bake in preheated 350ºF oven 25-30 minutes until golden brown. Immediately turn out onto a plate; invert onto another plate so browned top side is up. Use two apricots and a cherry for a “bow”, and sliced apricot for “ribbon”. Place on wreath. Serve warm or cool.

Recipe by Rosemary Mark for Sun-Maid Growers. Photo by Kelly Burgoyne www.kellyburgoyne.com 

Posted in Breads, Rosie's Kitchen | 4 Responses

Better Biscuits with Bitters

Biscuits drop typeHardly anything is more satisfying than homemade biscuits warm from the oven. So what’s special about these? Angostura bitters! Like so many foods, Angostura adds flavor depth and complexity — an umami of sorts — that raises these biscuits above your everyday fare.  And, for variety, these biscuits have more than one personality:  They can be dropped by the spoonful onto the baking tray, or with a bit less milk, rolled and cut out. They can be savory, or a bit sweet (Orange Currant Biscuits below). Whichever you choose, they are easy to make and perfect for breakfast, brunch or dinner. They stay fresh in the fridge for several weeks in a covered container. Just warm up in the toaster oven.

Print This Recipe
Prep Time: 25 minutes   Bake Time: 13-14 minutes
Makes 14 drop biscuits   or    12 cut-out biscuits

Angostura Drop Biscuits

2          cups flour
2          tsp. double-acting baking powder
2          tsp. sugar
1/2       tsp. salt
6          Tbsp. butter, room temperature
1          cup whole milk or 2%  (2/3 cup milk for cut-out biscuits)
1          Tbsp. Angostura aromatic bitters

Preheat oven to 400°F.  In a large bowl, whisk together flour, baking powder, sugar and salt.
Cut butter into slices. Add to flour, cutting in with two knives, or use a pastry blender or your fingers, until mixture looks like coarse crumbs.
Stir together milk and Angostura bitters. Add to flour mixture and gently stir until moistened. Do not over-mix.
Drop batter by the heaping spoonsful onto baking sheet; let rest 5 minutes. Sheet tray does not have to be greased.
Bake 13-14 minutes or until lightly golden. Serve warm.

Rolled Cut-Out Biscuits

Proceed as above, using 2/3 cup milk for either the savory, or sweet variation (below). Dough will be on the moist side, but should form into a ball with your hands. Place on a well-floured surface and knead 10-15 times, sprinkling with extra flour so that dough is not sticky. Roll or pat out to about 1/2” thick. Cut into rounds with a 3” cookie cutter or rim of a glass. Place rounds on sheet tray. Fold over remaining dough, knead once or twice and roll out. Cut rounds until dough is used up. Bake 13-14 minutes. Serve warm.

Orange Currant Drop Biscuits

Use 2 Tbsp. sugar (instead of 2 tsp.), 1/3 cup currants, zest of one orange and 1 Tbsp. Angostura orange bitters.  Add the sugar to the flour, baking powder and salt; whisk together. Cut in butter. Stir currants into flour mixture. Add orange zest and Angostura to the 1 cup milk; stir. Stir into flour mixture. Do not over-mix. Drop batter by heaping spoonsful onto baking sheet. Let rest 5 minutes. Bake 13-14 minutes or until lightly golden. Serve warm.

Biscuits, both types

Biscuit variations

Nutrition per Basic Drop Biscuit (14 biscuits total):  130 calories, 2g protein, 16g carb, 6g fat, (3.5g sat. fat), 15mg chol, 190mg sodium, 0g fiber

Nutrition per Orange Currant Drop Biscuit (14 biscuits using 1/3 cup currants and 2 Tbsp sugar):  140 calories, 2g protein, 20g carb, 6g fat, (3.5g sat. fat), 15mg chol, 190mg sodium, 1g fiber

 Recipes and photos by Rita Held for Angostura USA

Posted in Breads, Rita's Kitchen | 5 Responses

Chard & Ricotta Galette Made Easy

Chard Galette

 

I was making this Chard & Herbed Ricotta Galette from Eating Well Magazine, when I heard from Rita she wouldn’t have time to post. We needed a new recipe to follow my Halloween post – gasp, it’s nearly Thanksgiving but retail tells us it’s Christmas!- so I thought of my posts about existing recipes. There are so many enticing recipes to try, why always re-create?! Of course, adding one’s own preferences or spin on a recipe is part of the fun, and tailors the food to our tastes. Or ingredients on-hand.

I had chosen this recipe because of the attractive magazine photo (more styled than mine above) and surprisingly I had all the ingredients. There wasn’t much I planned to change in the recipe either. Ok, slight variation on the ingredients (did I ever say how hard it is for me to follow recipes??). Here are my adaptations:

  • Frozen kale instead of fresh chard (very handy when I’m not laden with big bunches of fresh greens from Riverdogfarm CSA).
  • Whole milk instead of part-skim (I had an open container from another recipe which always bugs me as it usually goes bad).
  • One large onion instead of two but how large is a ‘large’ onion anyway? My onion was 12 oz. or 3 cups sliced. The Handbook of Food Preparation says 1 lb = 3 large onions. I think it’s out of date Ask. com sounds more like it, 8 oz. for a medium onion. (so I was 1 onion short).

I got to work, snapped some pictures while I cooked (yes, the family was patient), and also tested a pan liner called COOKINA®.  (available on-line and at Home Depot) that was provided to me as a sample. Cookina liners replace parchment, foil and wax paper (reducing waste) and eliminate pan sprays (which I think can impart off flavor). COOKINA® liners are thin, sturdy, re-usable and easy to store rolled into the COOKINA® ring as shown in the photos. I also discovered the liners are great for rolling pie dough, which means an all new way to roll my short-cut pie crust and I’m very excited about that!

Rolling Pie Dough on Cookina

Place a damp paper towel under Cookina sheet to prevent slipping.

 The galette dough transferred from counter to pan on the COOKINA® pan liner. SO EASY!

Fill and fold, right on the liner in the pan.
Kale Galette (7 of 7)

Bake to golden brown. No mess on the pan. Easy-wash COOKINA® pan liner.
Kale Galette (8 of 7)

The galette was enjoyed by my tasters (husband Bernie and daughter Anna Lai, home for Sunday dinner). It is chock-full of cheeses and veggies, with a light and slightly crunchy cornmeal crust. Perfect for a simple vegetarian meal, and leftovers reheat easily in a toaster oven.
Click here for the recipe in Eating Well Magazine.

And to you kind readers who have read this far, what do you think about this more lengthy style of post? Rita and I have been blogging together for nearly 5 years with the motto of  ‘less talk – simply recipes’ to share the many recipes we create for clients and ourselves.  We realize there is plenty to read on the web and elsewhere in your life, and appreciate that you stop by GetCookingSimply. To let us know if you like this style or our ‘less-talk’ posts, or a variety, just click on the leave a comment link below to respond. Thank you!

Posted in Entrees, Rosie's Kitchen, Vegetarian | 11 Responses

Halloween Spider Cookie Pops

Spider Cookie Pops

Looking for some simple Halloween party treats? Don’t let these creepy-crawly chocolate raisin cookies scare you – plump raisins make the best ‘spiders’. Just glue raisins with frosting and draw icing ‘legs’.  Share the baking fun with the kids and get creative with colored frosting and raisin faces,

Halloween Cookie Pops

and how about chocolate-y tombstone brownies too!

Tombstone Brownies

Then scare up these easy Pumpkin-Raisin Party Cupcakes

Pumpkin Raisin Party Cupcakes

and some Apricot Snack Mix for your favorite boys and ghouls. And of course, carve a pumpkin. Check out Rita’s oddball pumpkin carving for a twist on the traditional jack-o-lantern face.
Print This Recipe

Halloween Spider Cookie Pops

Makes about 32 cookies     Prep time: 15 minutes      Bake time: 24 minutes    Plus decorating time.

1        cup butter or margarine, softened
1-1/2   cups firmly packed brown sugar
2        eggs
2        teaspoons vanilla
6        ounces (1 cup) semi-sweet chocolate pieces, melted
2        cups all-purpose flour
1        teaspoon baking soda
2-1/2   cups quick oats or regular oats
1        cup Sun-Maid Natural Raisins
about 3 dozen Popsicle or craft sticks

Decorating Glaze (recipe below)
Colored icing tubes or pens

Heat oven to 350°F. Grease cookie sheets or line with parchment paper.
Combine butter, brown sugar, eggs and vanilla; beat until well blended.
Stir in melted chocolate, then flour and baking soda.  Mix well.
Mix in oats and raisins.
Space sticks 4-inches apart on baking sheet.  Drop a rounded 2-inch ball of dough onto the end of each stick.  Butter the bottom of a glass, dip in flour, and gently press cookie dough to 1/2-inch thickness.  Repeat with remaining dough.
Bake at 350°F 10-12 minutes until slightly puffy and firm on the edges.  Cool on pan 3 minutes.  Remove with spatula to cool on wire racks.

Decorating Glaze:
Melt 1/2 cup butter in a medium saucepan.  Add 1/4 cup milk.  Gradually whisk in 1 pound (about 3-1/2 cups) powdered sugar. (Sift sugar first if it is very lumpy.)  Stir vigorously with a fork for 3-4 minutes until mixture turns white and opaque. Mixture should be thick, smooth and pour able; add more milk or sugar if needed. Working quickly before glaze stiffens, generously spoon glaze over cookies allowing excess to run off edges. Let set until dry to the touch.  Decorate.

Short-cut method: Add food coloring to purchased frosting.  Spread on cookies. Use icing tubes to pipe on spider webs.  Make a spider using a raisin for the body and icing for the legs.

Make-ahead refrigerator cookies:
You can use this dough for a slice-n-bake cookie. Shape dough into a 1-3/4 inch diameter log.  Wrap in plastic and refrigerate up to one week, or freeze for longer storage.  Slice 1/2-inch thick rounds.  Place on baking sheet on sticks and bake as directed above.

Original recipe for Sun-Maid Growers. Top cookies photo by Susan DeVaty. Cupcakes photo by Kelly Burgoyne.

Posted in Desserts, Rosie's Kitchen | 2 Responses

Pumpkin Soup — Simple & Savory

 

Pumpkin SoupCanned pumpkin is pure and nutritious. It needs a flavor boost though. So to make this yummy soup I added a bit of onion, garlic and rosemary, plus a generous splash of Angostura aromatic bitters.  Other pumpkin ideas: The best pumpkin pie ever (Rosie says it’s the only way she’ll bake pumpkin pie now!). It’s my close adaptation of the classic recipe on the Libby’s canned pumpkin label, with the addition of Angostura of course. It’s pumpkin pie heaven — really.  More pumpkin ideas:  Try Angostura orange bitters in pumpkin bread, pumpkin custard, flan or crème brûlée. Start with 1 teaspoon, then add more to suit your taste.

Print This Recipe

Pumpkin Soup

Makes 4 servings (1-1/4 cup each)     Prep time 10 minutes  Cook time 15 minutes

3        Tbsp. butter
1         medium yellow onion, thinly sliced
2         cloves garlic, sliced
1/2      tsp. dried rosemary, crushed
1         can (15 oz.) pure pumpkin
4         cups (32 oz.) chicken broth or vegetable broth
1         Tbsp. packed brown sugar
1-1/2  tsp. Angostura aromatic bitters
Dash nutmeg (optional)
Shredded Cheddar cheese
Fresh-ground pepper

Melt butter in a 4-quart saucepan. Add onion, garlic and rosemary. Cook over medium heat 5 minutes or until onion is limp and lightly browned. Stir in pumpkin, broth, sugar, Angostura bitters, and if desired, nutmeg; bring to a boil. Reduce heat; simmer uncovered 10-12 minutes, stirring occasionally. Use an immersion blender to puree soup in the pan, or transfer in batches to a blender container. Season with salt to taste. Serve garnished with cheese and ground pepper.

Kitchen Notes:
-  Recipe may be doubled. Use a 6-quart pot, and one 29 oz. can pumpkin or two 15 oz. cans.
–  Experiment! Try 1 cup coconut milk in place of 1 cup broth, and about 1/2 tsp. curry powder instead of rosemary.

Nutrition information per serving without cheese: 174 calories, 9.4g fat (5.7g sat fat), 23mg cholesterol, 2.9g protein, 17.3g carbohydrate, 1011mg sodium, 3.6g fiber

An original recipe and photo by Rita Held for Angostura USA

Posted in Rita's Kitchen, Soups | 2 Responses
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