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Some may not like viewing this video. But , we can't just pretend it didn't happen.Hopefully everyone took a minute to remember all those who perished ,and all the brave emergency responders who never returned.
Have a good weekend all!
Kent
Friday, September 11, 2009
Green Squash Soup
Green Squash Soup
Description
This is another easy, flavorful soup that can either be a first course or a main course in a meal with salad, bread, and cheese. Eat it right away; the fresh taste of the vegetables is what makes it appealing.
Ingredients
1 medium leek, preferably organic
1 pound summer squash, such as zucchini, preferably organic
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
4 cups vegetable stock
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
2 tablespoons artichoke purée (see Note)
GARNISH
Freshly grated Parmesan cheese
Instructions
1. Remove the root end and green top part of the leek. Wash the white part of the leek well to remove any dirt, then chop it into fine pieces. Wash and trim the squash and chop it into medium-sized pieces.
2. Heat the olive oil in a skillet over medium heat. Add the chopped leek and sauté it until it is translucent. Add the squash and sauté, stirring, until the squash softens, about 10 minutes. Season with salt and pepper.
3. Add the stock and marjoram, heat to boiling, cover, reduce heat, and boil gently for 30 minutes. Add the artichoke purée and mix well.
Pour the soup into a food processor and process into a coarse purée. Serve the soup in warm bowls with freshly grated Parmesan cheese to garnish.
Note: Artichoke purée is available in specialty grocery stores. You can also make your own simply by draining a jar of water-packed baby artichokes and grinding them in a blender or food processor. Store any leftover purée in the refrigerator and use it as a base for a pasta sauce or a dip for raw vegetables.
Description
This is another easy, flavorful soup that can either be a first course or a main course in a meal with salad, bread, and cheese. Eat it right away; the fresh taste of the vegetables is what makes it appealing.
Ingredients
1 medium leek, preferably organic
1 pound summer squash, such as zucchini, preferably organic
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
4 cups vegetable stock
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
2 tablespoons artichoke purée (see Note)
GARNISH
Freshly grated Parmesan cheese
Instructions
1. Remove the root end and green top part of the leek. Wash the white part of the leek well to remove any dirt, then chop it into fine pieces. Wash and trim the squash and chop it into medium-sized pieces.
2. Heat the olive oil in a skillet over medium heat. Add the chopped leek and sauté it until it is translucent. Add the squash and sauté, stirring, until the squash softens, about 10 minutes. Season with salt and pepper.
3. Add the stock and marjoram, heat to boiling, cover, reduce heat, and boil gently for 30 minutes. Add the artichoke purée and mix well.
Pour the soup into a food processor and process into a coarse purée. Serve the soup in warm bowls with freshly grated Parmesan cheese to garnish.
Note: Artichoke purée is available in specialty grocery stores. You can also make your own simply by draining a jar of water-packed baby artichokes and grinding them in a blender or food processor. Store any leftover purée in the refrigerator and use it as a base for a pasta sauce or a dip for raw vegetables.
Happy Friday!
Hope everyone has made it through their week"unscathed". I just wanted to post a quick note to thank those that have read my blog and,or subscribed to it in one way or another. Please feel free to let me know what you think,and also what ideas you may have of content you would like to see. Anyway, I wish you all a good weekend and remember to check back daily for new and different stuff.
Sincerely,
Kent
Sincerely,
Kent
Try This Tart Treat to Balance Blood Sugar
Can’t resist that twice-baked potato or pile of pasta? Here’s a little trick that may help stymie the blood sugar impact: sprinkle on some vinegar.
Dr. Mehmet Oz, RealAge expert and now host of his own new national TV show (starting September 14!), recommends this and many other simple but very effective blood sugar control tricks in his daily newspaper column.
Blood Sugar Band-AidOf course, the best way to balance your blood sugar day-in/day-out is to eat portion-controlled, healthy meals and exercise regularly. But it’s good to know that you have other options in special situations -- like when potato salad is calling. In a study, ingesting just 2 tablespoons of apple cider vinegar before a high-carb meal helped improve insulin sensitivity in people with type 2 diabetes and insulin resistance. Translation: vinegar seemed to help their bodies do a better job of escorting sugar out of the blood and into the body’s cells, where it can be used for energy.
Dr. Mehmet Oz, RealAge expert and now host of his own new national TV show (starting September 14!), recommends this and many other simple but very effective blood sugar control tricks in his daily newspaper column.
Blood Sugar Band-AidOf course, the best way to balance your blood sugar day-in/day-out is to eat portion-controlled, healthy meals and exercise regularly. But it’s good to know that you have other options in special situations -- like when potato salad is calling. In a study, ingesting just 2 tablespoons of apple cider vinegar before a high-carb meal helped improve insulin sensitivity in people with type 2 diabetes and insulin resistance. Translation: vinegar seemed to help their bodies do a better job of escorting sugar out of the blood and into the body’s cells, where it can be used for energy.
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