Hopp Diva's Blog

HOPS IT'S NOT JUST FOR DRINKING. RECIPES FOR COOKING WITH HOME BREW, MICRO BREW AND CRAFT BEERS

Beer Cheese Soup November 17, 2013

Filed under: Soups & Veggies — Hopp Diva @ 4:05 pm
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Many times when you see recipes for Beer Cheese Soup and you check out the nutrition facts, the fat content is over the top!¬† However, this soup recipe with just a couple of minor adjustments is very tasty and the fat content is a great deal lower ūüôā¬†¬† When select your beer, do not use and IPA because it will be quite bitter and your guests might not enjoy it very much.¬†¬†¬†¬† Enjoy!!!!¬† For comments/questions¬† email ramona@lowfatdivablog.com

Beer Cheese Soup

1   bunch green onions
1  tablespoons olive oil
3/4  cup bottled roasted red sweet peppers, drained

3/4  cup pale lager or nonalcoholic beer

2   cups refrigerated shredded hash brown potatoes

2   cups no fat half and half

8   ounces Cabot Sharp White Cheddar,  shredded (2 cups)

1/4  teaspoon paprika

Slice green onions, separating white and green parts. In a large pot over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.

In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to cooking pot. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.

Add no fat 1/2 & 1/2 and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil)!

On a baking sheet that has been sprayed with olive oil Pam place remaining potatoes.  Bake in oven at 425 degrees for 5-7 minutes or until golden.  Flip potatoes half way through and spray with Pam olive oil again.  Sprinkle with the 1/4 teaspoon paprika.

Top bowls of soup with potatoes, the chopped green portions of the sliced green onions, and additional paprika.¬† My husband is a bacon guy so I also sprinkle some crumbled smoked bacon on his ūüôā

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Braised Beef With Red Wine Sauce November 3, 2013

Filed under: Main Dishes & Sandwiches — Hopp Diva @ 11:01 am
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I used to make this recipe all the time before I changed my eating lifestyle ūüôā¬† But the good news for all of us is I have found a way to still make this delicious meal but cut the fat down a great deal.¬† The original recipe called for a sirloin tip or round roast (which was about 24 grams of fat for each serving and the recipe is supposed to serve 6) but I changed it up by using beef tenderloin instead.¬† Remember if you choose to make the recipe my way with the tenderloin, you will need to reduce the time from the original recipe.¬† Enjoy!!!¬† For comments/questions email ramona@lowfatdivablog.com

 

4   ounces pancetta, diced
1  tablespoon olive oil
1  2 1/2 Р3  pound beef tenderloin or use boneless sirloin tip or round roast
1/2  teaspoon salt
1/4  teaspoon freshly ground black pepper
2   medium carrots, chopped
1   large onion, chopped
1/2  cup chopped celery
1   medium red sweet pepper, seeded and chopped
2   cloves garlic, minced
3/4  cup dry red wine
1  28  ounce can Italian-style whole peeled tomatoes in puree, cut up
1   tablespoon tomato paste
2   tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1   teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1   bay leaf

1/4  cup no fat half & half cream

In a 4- to 6-quart Dutch oven cook pancetta over medium heat until crisp. Using a slotted spoon, remove pancetta and set aside. Reserve any drippings in pan. Add olive oil to pan. Add meat and brown on both sides in hot oil, about 10 minutes. Sprinkle with salt and pepper. Transfer meat to a plate; reserve drippings in pan.

Add carrots, onion, celery, sweet pepper, and garlic to pan. Cook and stir for 10 minutes or until light brown. Add the wine, scraping the bottom of the pan with a wooden spoon. Simmer the wine for 1 minute. Stir in undrained tomatoes, tomato paste, basil, and oregano. Return beef to pot and add the bay leaf.

Cover the pan and reduce heat to low. Simmer about 1-1/2 hours or until the beef is tender. Remove beef from pan and let stand while preparing sauce. For sauce, simmer tomato mixture, uncovered, until mixture measures about 4-1/2 cups (about 12 minutes). Stir in cream. Serve beef with sauce. Sprinkle with pancetta. Makes 6 servings.

 

 

 

 

 

 

 

 

 
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