Zero Points Cabbage Soup

cabbagesoup

 

Lately I’ve been watching my “middle age spread” get further and further out of control, so when a few customers at work asked that I prepare a light selection each day I decided to dust off some of the recipes I’ve cooked in the past. When I was the chef at The Birmingham News, I would offer a regular entree each day and a Weight Watchers entree because so many of the staff were following the plan. That’s where I first tried this delicious soup. I’ll admit the name doesn’t conjure up images in my head of a tasty dish, but this soup is pure delicious. Now my current customers are asking for the recipe so here’s my version of the famous Cabbage Soup (from the Cabbage Soup diet). This is also the same recipe for the ZERO POINTS soup promoted in Weight Watchers. Yes, you can eat all of this soup you want for any meal and have no points added to your daily total.

  • 3 cups non-fat beef stock
  • 2 cloves garlic, minced
  • 1 Tbsp Tomato paste
  • 2 cups cooked cabbage
  • 1 can diced tomatoes in juice
  • 1/2 a yellow onion, chopped
  • 1/2 cup shredded or diced carrots
  • 1/2 cup green beans
  • 1/2 cup sliced mushrooms
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • salt and pepper to taste

Here’s the easiest part. Combine all ingredients in a pot and simmer on the stove 15 minutes.

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Glorious Morning Scratch Muffins

 

For the past few years, we have served a variety of fresh baked muffins at work and my customers have grown accustomed to a nice hot muffin. Like many foodservice establishments, we cheated. Our muffins were fresh baked, but not fresh made. We bought muffin batter that you “scooped and baked” to save time (and labor costs). Customers loved them, so it was a win-win situation.

Things changed when I switched companies recently. I had the same customers looking for their usual breakfast muffins, but our new grocery supplier offered a “less than favorable” alternative for muffin batter. My customers have not been happy, so I promised them I would make some scratch muffin batter this weekend to serve this coming week in the cafe.

Since baking is not my thing (I love to cook but I DESPISE following recipes), I had to scour magazines and internet recipes to try and find something I felt was comparable to what my customers are expecting tomorrow morning. This recipe is a tweak; I started with a basic muffin recipe and made it my own. They turned out delicious, so I thought I’d share with you this extremely easy recipe for making homemade muffins. You can use this recipe for for a variety of muffins by substituting the flavorful ingredients. In fact, I used the basic part of this recipe (as noted below) to create 5 varieties of muffins for breakfast tomorrow (Glorious Morning, Chocolate Chip, Blueberry, Banana Nut and Cranberry-Orange-Almond). I’m sharing the whole recipe for the Glorious Morning muffins which are by far my biggest seller, but noting where you can substitute to make other varieties.

There’s no need to buy muffin mix in a bag or box when most all these ingredients can be found in most of your pantries! Give them a shot! The good thing is, you can mix them up on Friday evening and refrigerate the batter. Then scoop into your muffin tins and bake Saturday morning!

Basic Muffin Batter:

  • 1 8oz container of sour cream
  • 2 large eggs
  • 1 cup sugar
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon

In the bowl of a mixer, combine the sour cream, eggs, sugar and vanilla and mix for 30 seconds. In a mixing bowl, combine the flour, baking powder, soda and cinnamon and mix to incorporate (I use a wire whisk to mix dry ingredients). Add the dry ingredients to the wet in the mixer and run on low just long enough to incorporate into a batter. That’s your basic muffin mix.

For Glorious Morning Muffins:

To the batter add 1 peeled and diced Granny Smith apple, 1/4 cup minced carrots (I use shredded carrots and pulse them in the food processor), 1 tbsp orange marmalade, 1/4 cup shredded coconut, 1/2 cup chopped pecans or almonds, 1/2 cup raisins or dried cranberries

If you wanted to make blueberry, to the batter add some fresh or thawed, frozen blueberries and add the orange marmalade.

For cranberry-orange-almond, use dried cranberries, sliced almonds and orange marmalade.

For banana nut, I use crushed pecans and 2 overly ripe bananas, smashed up with your hands or run through the food processor.

For chocolate chip, just add chocolate chip morsels straight from the bag.

Scoop muffin mix into a 12 muffin tin pan or 6 jumbo muffin pan. Bake at 325F for 18-25 minutes (depending on the size, less time for smaller muffins, more for larger) or until brown and a toothpick inserted comes out clean.

California Swiss Casserole

 

At work, I feed about 400 people each day and I try to have as little repetition as possible in my vegetables during the week, so I have to get creative and come up with different, less common recipes. The inspiration for this casserole came from one of my grandmothers, who always made her broccoli casserole with Swiss cheese. This is more of a “mixed vegetable” casserole. If you don’t have the fresh vegetables on hand, you can substitute 2 bags of California Blend mixed vegetables, available frozen at most supermarkets. That’s where the name of this recipe comes from.

California blend is a common foodservice vegetable blend of broccoli, cauliflower and carrots that I’m sure you’ve had, or seen, at catered dinners, luncheons, etc. Usually, the vegetable blended bags contain “less than superior” cuts of vegetables with a lot of stalk and stem, so I try to make this with fresh vegetables whenever I have time to plan ahead.

  • 2 heads broccoli, chopped
  • 1 head cauliflower, chopped
  • 1 1# bag of baby carrots
  • 2 eggs, beaten
  • 1/4 cup flour
  • 1 can Cream of Celery soup
  • 1/2 cup milk
  • 3 tbsp melted butter
  • 2/3 cup sour cream
  • 2/3 cup mayonnaise
  • 2 cups shredded Swiss cheese
  • 1/4 cup minced onions
  • 1/2 tsp salt and pepper
  • 1 cup French Fried Onion pieces (like you put on a green bean casserole)

Cook broccoli, cauliflower and carrots in a pot of lightly salted simmering water for 10 minutes or until tender but still colorful. Drain. Add the onions and Swiss cheese to the vegetables.

In a large bowl, combine the eggs, flour, soup, milk, melted butter, sour cream, mayonnaise, salt and pepper and mix well. Fold in the vegetables.

Spoon mixture into a lightly greased (I spray with PAM) 9″x13″ pyrex baking dish.

Bake at 350F for 30 minutes, then sprinkle with the French fried onions and bake 10 minutes more, until casserole is bubbly and onions are browned.