Reuben Soup

I think it’s safe to say that winter is pretty much over in Northern Virginia, if we can even claim that it started. I would argue winter does not exactly happen here – a dozen cold days doesn’t equate to winter. Sometimes I wish the epicenter of government were in Maine, now that’s something I could get used to. As it happens, I’m here in the DC metro living life until destiny takes me some place else. I figured we would have another cool day or two, so I decided to make a festive soup for St. Patrick’s week. It turned out great. Take a look.

 

Nutritional Value
Servings: about 10
Serving Size: 1 ¼ cup
Calories: 332.4
Fat: 23.3 g
Carbohydrates: 13.5 g
Fiber: 1.6 g
Protein: 16.5 g
Points+: 9

Ingredients:

 Recipe Adapted from Closet Cooking

• 3 tablespoons butter
• 1 tablespoon onion powder
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• ¼ cup flour
• 6 cups chicken broth
• 8 ounces corned beef, shredded
• 1 ½ cup sauerkraut, drained
• 4 medium potatoes, peeled & cut into bite sized pieces
• 2 bay leaves
• ½ cup heavy cream
• ¼ cup half & half
• 2 cups Swiss cheese
• Pepper, to taste
• Rye Bread {optional}

 

Directions: 

• Melt the butter in a large saucepan over medium heat; add the onion powder, garlic and red pepper flakes. Sauté until the garlic is fragrant, about 2 minutes
• Mix in the flour and cook, stirring constantly, for 2 to 3 minutes
• Add the broth, deglaze the pan, add the corned beef, sauerkraut, potatoes, pepper and bay leaves. Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes
• Add the cream, season with pepper {if needed} and remove the bay leaves
• Top with Swiss cheese and broil until the cheese melts, about 5 minutes
• Enjoy!!  

 

Cheesy Reuben Dip

Soon it will be St. Patrick’s Day. I never really got into the whole drink green beer and party in the street scene. It just was not my thing. Don’t get me wrong, I may have had a couple of shots of whiskey while wearing some ridiculous green hat or over-sized green sun glasses; but it was always in the safety of an apartment with my friends…nothing more ridiculous than that.

Now don’t get excited, I don’t have a green beer recipe for you. I know many of you would really appreciate that, but drinking beer is still not my scene. Moreover, having a shot of whiskey is not something I do now anyway. I never quite acquired the taste of alcohol - any of it - so I simply don't drink. I can see you all rolling your eyes! 

I digress.

However, just because I don’t throw down with you beer-loving foodies, I can whip up a mean St. Patrick’s Day treat without much thought. Almost two weeks ago two of my Reuben recipes were featured in the Huffington Post. Check out these Reuben Eggrolls & Reuben Quesadillas. Well, along with my two recipes there were several others featured in the Huffington Post, so I decided to make one that looked absolutely divine. Can you disagree with this recipe?!

 

Nutritional Information
Servings: approximately 15
Serving Size: about 1/3 cup
Calories:  119.5
Fat: 9.6 g
Carbohydrates: 1.3 g
Fiber: 0 g
Protein: 8.8 g
Points+: 3

Ingredients:

Recipe Adapted from A Farmgirl's Dabbles 

• 1 lb. shredded corned beef
• 8 ounces shredded Swiss cheese
• 14 ounces sauerkraut, drained very well
• ¾ cup low fat plain yogurt
• ¼ cup Fat Free Thousand Island Dressing

 

Directions:

• Preheat oven to 400 degrees F
• In a large bowl, mix all ingredients together
• Spoon into an oven-proof serving dish
• Bake for 20 to 25 minutes, or until it is bubbling and nicely browned on top
• Serve with your favorite crackers or bread {I used thinly sliced rye bread. I quartered each slice and toasted it for several minutes.}  

Enjoy!!

This was an incredible dip. I love all of the ingredients that go into making a Reuben and this was no exception! I lightened this recipe up a bit by substituting plain low-fat yogurt for the mayo. I'm not a mayo girl myself, so it worked perfectly! Make it, seriously!

 

Reuben Eggrolls

Can one still be considered a food blogger when she did not eat or blog for an entire week? For my sake, I hope the answer is yes.

I AM BACK! Watch out world.

Are you wondering where I have been? Well, it is simple – I was very sick. It all started a week ago Saturday and by Sunday evening I couldn’t swallow. Because I thought it was strep throat and {foolishly} thought I could beat it on my own, I defied Nick’s request to go to the doctor on Monday.

That was a BIG mistake.

I knew something was terribly wrong when popsicles did not feel good going down my throat; nothing was cooling the shards-of-glass-feeling I was having. Plus, I could barely swallow. So eating a Popsicle took 4 times longer to eat one than it normally takes.

I was a hot mess.

Finally, I conceded and went to the doctor’s office on Tuesday morning. I was diagnosed, issued a prescription {that I am still taking} and within 24 hours I feel a million times better, but was still sick as a dog. It wasn’t until Friday that I felt normal enough to function as a human being.

Do you know what that means? On Saturday I planned a smorgasbord of a dinner. I made a bunch of fun appetizers; Nick and I had a great date-night in over some great conversation, business and The Big Bang Theory. It was heavenly.

I am going to share one of those appetizers with you today, which just happens to be my new favorite. Take a look at these Reuben Eggrolls.

Nutritional Information:
Servings: 10
Serving Size: 1
Calories: 194.5
Fat: 6.1 g
Carbohydrates: 21.3 g
Fat: 1.6 g
Protein: 11.5 g
Points+: 5

Ingredients:

Recipe Adapted from Simply Gourmet Photograpy 

• 5.5 ounces deli sliced Corned Beef, small dice
• 5 ounces deli sliced Swiss Cheese, small cube
• ½ cup Sauerkraut
• 2 tablespoons Fat Free Thousand Island Dressing
• 10 eggroll wrappers
• Bowl of Water
• Oil

Directions: 

• Poor about ¼ to ½ inch of oil in large skillet
• Heat oil over medium heat
• While the oil is heating, mix together the first four ingredients in a medium dish
• Now the fun part, spread out an egg roll wrapper and add about 2 or 3 large tablespoons of the mixture inside.
• Fold over one corner, then fold in the two sides and roll {tightly} towards the last corner
• Use water to seal the ends of the eggroll. This prevents the filling from spilling out & making the oil splatter everywhere!
• Now gently add about 3 eggrolls into the hot oil. 
• Fry until each side is golden brown. It took about 3 or 4 minutes per side {and kind of depends on how crispy you want them}
• Let cool {if you can} and serve!

Nick and I LOVED these eggrolls so much. They are absolutely delicious, perfectly crunchy on the outside and it packs a powerful punch of cheesy Reuben goodness on the inside. This appetizer is the flawless marriage of Irish and Asian cuisine.  Do you think I am joking? Nope! I made another WHOLE batch last night for dinner, too. That is how much we loved them!!

I hope you give them a try!

Until Next Time,

Happy Frying