ENTERTAINING
Continued from page 28
eauty Lounge
At The Orchard Mall
BEAUTY APOTHE
AND FULL SERVICE SALON
FOR ME14"AND WOMEN
"There is nothing like a plate or a bowl of hot soup, its wisp of aromatic steam mak-
ing the nostrils quiver with anticipation, to dispel the depressing effects of a grueling
day at the office or the shop, rain or snow in the streets, or bad news in the papers."
Louis P. De Gouy, The Soup Book (1949)
Hair Care
Skin Care
Nail Care
Cosmetics
Fragrances
Bath & Body
Home Accessories
Shoe Shine Service
—
Souper Jenny's
"My Dad's Turkey Chili"
2 Tbsp. olive oil
1 large red onion, chopped
1 large red pepper, chopped
1 large green pepper, chopped
2 pounds ground turkey
3 Tbsp. chili powder
2 small cans chopped tomatoes
1 small can chili beans
1 small can white beans
1 small can black beans
1 small can kidney beans
1/2 cup brown sugar
Specializing in
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Schwarzkopf Salon
248.538.3000
Heat oil in a 10-quart pot. Saute onions
and peppers until soft. Add turkey and cook
completely. Add remaining ingredients and
simmer for 45 minutes.
Serves 8.
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Vegetarian Chili
1/4 cup olive oil
2 cups chopped onions
1 coarsely chopped red or yellow bell pepper
1 celery stalk, chopped
2 tsp. minced garlic
1 small eggplant (less than 1 lb. or 1/2-large),
cut into 1/2-inch chunks
2 Tbsp. chili powder
2 Tbsp. dried parsley flakes
1 tsp. dried oregano
1/2 tsp. ground cumin
1 Tbsp. red pepper sauce (such as Tabasco)
or to taste
1 can (about 15 oz.) black beans, drained
1 can (about 15 oz.) chickpeas or garbanzo
beans, drained
1 medium zucchini, chopped
1 28-oz. can diced tomatoes
1 8-oz. can tomato sauce
Salt and pepper, to taste
Fresh cilantro, for garnish
Grated cheese, optional, for garnish (ched-
dar, mozzarella and Monterrey Jack are good
choices)
Chopped green onions or scallions (white
and green parts), optional, for garnish
In a large pot over medium-high heat, heat
oil and add onions, bell peppers, celery and
garlic and cook, stirring often, until onions
soften, about 8 minutes. Add eggplant and
cook for 5 minutes more. Add seasonings and
cook for 10 minutes more. Add the beans,
zucchini and tomatoes and bring to a boil.
Reduce heat and cook for 30 minutes (uncov-
ered) until thickened and very hot. Season
to taste with salt and pepper. Serve hot, gar-
nished as desired. Makes 8 servings.
The Royal Affair Cafe's
Artichoke Soup
OFFICIAL CHIROPRACTORS OF THE DETROIT LIONS!
Lila Shirley, owner of this Atlanta cafe, says
this soup is great hot or cold
30
3 14-oz. cans artichoke hearts
4 Tbsp. butter
•
NOVEMBER 2006 • JNPLATINUM
2 yellow onions, chopped
1 large garlic clove, minced
4 Tbsp. flour
4 cups chicken broth
4 Tbsp. chopped parsley
2 1/2 cups half-and-half
Salt and black pepper, to taste
Chopped scallions, for garnish
Shredded Parmesan cheese, for garnish
Drain and chop artichokes, reserving the
liquid. In a large pot, heat butter and saute
onion and garlic. Add flour and cook for
2 minutes. Add reserved artichoke liquid,
chicken broth, chopped artichokes, parsley
and mix well for 5 minutes. Puree the mix-
ture in blender or food processor. Return to
pan and add half-and-half; salt and pepper.
Reheat until heated through or refriger-
ate for a chilled summer soup. This soup
freezes well. When ready to serve, garnish
with chopped scallions or shredded Parmesan
cheese.
The Royal Affair Cafe's
Black Bean Soup
2 medium cloves garlic, minced
2 medium red onions, diced
3 Tbsp. olive oil
24 oz. of low-sodium chicken broth
3 14-oz, cans of black beans, undrained
2 tsp. ground cumin
1 whole jalapeno (optional)
Salt and pepper, to taste
1/2 bunch of cilantro, finely chopped, leaves
only
Shredded cheddar cheese, for garnish
Chopped onion, for garnish
Sour cream, optional, for garnish
In a large pot, saute red onion and garlic in
olive oil until translucent. Add chicken broth,
black beans, jalapeno and spices. Bring to a
boil. Add cilantro and serve. Garnish with
shredded cheese, onions and sour cream, if
desired. Makes 12 8-oz. servings.
Zucchini Bisque
This recipe is easily doubled.
3 Tbsp. butter
1/2 cup chopped onions
1 garlic clove, minced
2 large zucchini, chopped
1 large potato, peeled and cut up
3 cups chicken broth
1 tsp. basil
1 tsp. salt
1/2 tsp. freshly grated nutmeg
Pepper to taste
In a large pot, melt butter and saute onions
and garlic until soft. Add chopped zucchini,
potato and chicken broth and simmer about
30 minutes.
Puree mixture in small batches in food
processor or blender, or use immersion stick
blender to puree right in the soup pot. Makes
4 servings.
❑