[Kitchen Witch]

Tomato Soup with Basil-Parmesan Cream
This recipe serves: 6

[Ingredients]
1/2 tablespoon olive oil
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 large onion, chopped
10 ripe plum tomatoes, halved
salt to taste
freshly ground black pepper
1 bay leaf
1/4 teaspoon dried oregano
3 cups low-sodium chicken broth or vegetable broth
1/4 cup chopped, fresh basil leaves
1/4 cup freshly grated Parmesan cheese
3 tablespoons non-fat sour cream


[Cooking Instructions]
1. Heat the olive oil in a saucepan over low-medium heat. Add the carrot, celery, onion and tomatoes, season lightly with salt and pepper, and cook for 10 minutes.

2. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 20 minutes.

4. Blend the basil, Parmesan cheese and sour cream together and set aside.

5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

6. Serve the soup in bowls with a dollop of basil-Parmesan cream.

Serving Size: about 1 1/2 cups
[Nutritional Information]
Number of Servings: 6
Per Serving
Calories 114 Carbohydrate 16 g
Fat 4 g Fiber 4 g
Protein 6 g Saturated Fat 1 g
Sodium 271 mg


Buffalo Burgers with Onion Relish and Gorgonzola
This recipe serves: 4

[Ingredients]
1 pound ground buffalo
salt to taste
freshly ground black pepper
4 onion rolls
1/2 cup Onion Relish (see recipe)
1/4 cup Gorgonzola cheese (2 ounces)


[Cooking Instructions]
1. Preheat the grill to medium-high.

2. Divide the ground buffalo into 4 patties and season them with salt and pepper. Grill the burgers on both sides, turning once, until they are cooked through. Toast the onion rolls on the grill while cooking the second side of the burgers.

3. Serve the burgers on toasted onion rolls with Onion Relish and Gorgonzola cheese.

Serving Size: 1 burger
[Nutritional Information]
Number of Servings: 4
Per Serving
Calories 346 Carbohydrate 32 g
Fat 11 g Fiber 1 g
Protein 31 g Saturated Fat 4 g
Sodium 756 mg


Tailgate Chicken Teriyaki
This recipe serves 6

[Ingredients]
2/3 cup soy sauce
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
6 skinless, boneless chicken breasts, 4 to 6 ounces each


[Cooking Instructions]
1. For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.

2. Place the chicken and teriyaki marinade in a plastic bag and seal tight. Place the bag in a cooler with ice packs and let the chicken marinate on the way to the game.

3. When you get to the parking lot, preheat a portable grill.

4. Grill the chicken on each side until it is cooked through, about 4 to 6 minutes per side.

Serving Size: 1 chicken breast
[Nutritional Information]
Number of Servings: 6
Per Serving
Calories 188 Carbohydrate 11 g
Fat 1 g Fiber 0 g
Protein 28 g Saturated Fat 0 g
Sodium 1073 mg


Steamed Little Neck Clams with Tomatoes over Angel Hair Pasta
This recipe serves:

[Ingredients]
2 pounds little neck clams, whole
1 tablespoon minced garlic
1 pound angel hair pasta
2 cups chopped tomatoes, canned or fresh
1/2 cup chopped Italian parsley
salt to taste
freshly ground black pepper


[Cooking Instructions]
1. Wash the clams. Place them, with just the water that clings to them, in a covered pot over high heat until they just open, about 4 to 6 minutes. Remove from the heat and set aside.

2. Meanwhile, bring a gallon of well-salted water to a boil.

3. Remove the open clams from the pot and reserve the juice.

4. Heat the reserved clam juice over medium-high heat and reduce the quantity by half.

5. Add the pasta to the boiling water.

6. Add the tomatoes to the clam juice and simmer. Season with salt and pepper. Add the parsley.

7. Cook the pasta until it is al dente, about 6 to 8 minutes.

8. In a large bowl, toss the pasta with the tomato mixture and arrange the clams. Serve immediately.

Serving Size: 1/4 pound of pasta with clams and tomatoes
[Nutritional Information]
Number of Servings: 4
Per Serving
Calories 273 Carbohydrate 26 g
Fat 3 g Fiber 4 g
Protein 34 g Saturated Fat 0 g
Sodium 389 mg