Wednesday, October 28, 2009

{soups-salads-and-salad-dressings} Romaine Salad with Chicken, Cheddar, Apple, and Spiced Pecans

Romaine Salad with Chicken, Cheddar, Apple, and Spiced Pecans- Serves 4
Recipe By: Lynne Rosetta Kasper
Published in: The Splendid Table

Ingredients
Dried Cranberry Vinaigrette:
1/4 cup cranberry juice
1/4 cup dried cranberries
1/4 cup raspberry vinegar
1 med shallot -- peeled
1 small garlic clove -- peeled
2 teaspoon fresh thyme leaves
2 teaspoon Dijon mustard
Salt and ground black pepper
3/4 cup extra-virgin olive oil
Salad:
1 lbs boneless -- skinless chicken breasts, trimmed
Salt and ground black pepper
1 tablespoon vegetable oil
1 large head romaine lettuce -- washed, dried, and torn into bite-
sized pieces (about 10 cups)
8 ounce sharp cheddar cheese -- cut into 1/2-inch cubes
1 Granny Smith apple -- cored and sliced thin
1/2 recipe Spiced Pecans (recipe follows)
1/2 small red onion -- sliced thin
1/4 cup dried cranberries

Instructions
1. For the Vinaigrette: Combine the cranberry juice and dried
cranberries in a microwave-safe bowl, cover with plastic wrap, and
microwave on high power until hot, about 1 minute. Process the hot
cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2
teaspoon salt, and 1/2 teaspoon pepper in a blender until the shallot
and garlic are finely chopped, about 15 seconds. With the blender
running, add the oil and continue to process until smooth and
emulsified, about 15 seconds.

2. For the Salad: Pat the chicken dry with paper towels and season
with salt and pepper. Heat the oil in a 12-inch nonstick skillet over
medium-high heat until just smoking. Add the chicken and cook until
browned on one side, about 3 minutes.


3. Flip the chicken over, add 1/2 cup water, and cover. Reduce the
heat to medium and continue to cook until the thickest part of the
chicken registers 160 to 165 degrees on an instant-read thermometer, 5
to 7 minutes longer. Transfer to a carving board and cool slightly.

4. Toss the lettuce, cheddar, apple, pecans, onion, and dried
cranberries with 3/4 cup of the vinaigrette. Divide the salad among
individual plates. Slice the chicken on the bias and arrange over the
greens. Spoon the remaining vinaigrette over the chicken or pass
separately. Serve immediately.

SPICED PECANS

Makes about 2 cups

These nuts can be stored in a zipper-lock bag at room temperature for
up to 1 week. If adding to a salad, be sure to shake off any extra
sugar first.

• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 2 cups pecan halves
• 1 tablespoon sugar

1. Melt the butter in a 12-inch nonstick skillet over medium-low heat.
Stir in the salt, pepper, cinnamon, cloves, and allspice, then stir in
the pecans. Toast the nuts, stirring often, until the color of the
nuts deepens slightly, 6 to 8 minutes. Transfer to a bowl, toss with
the sugar, then spread out on a plate to cool.

LYNNE'S TIPS

• Coarsely crushed salted almonds could be substituted for the pecans.
• Other cheeses can stand in for the cheddar. Experiment. Try crumbled
blue cheeses, feta, Sardo, Gouda, or a firm and crumbly chevre.
• A bowl of butternut squash soup would be good with this, too.
• Cider is the best thing to drink with this supper — sweet for the
kids, hard cider for the grown ups. With only about 4% alcohol, you'll
still be in fine shape to help with homework.

Recipe Notes
Raspberry vinegar gives this dressing a distinct fruity flavor;
however, red wine vinegar can be substituted. If the dressing seems
too thick, thin it out with additional cranberry juice or water.


Exported from A Cook's Books -- Recipe management for Macintosh

http://www.terryanddave.com

"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl


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Tuesday, October 27, 2009

{soups-salads-and-salad-dressings} Bacon and Egg Soup

 

My husband found this in the Food Network Magazine last night and immediately added it to the meal plan for the week. LOL

Bacon-and-Egg Soup

Recipe courtesy Food Network Magazine

Prep Time: 15 min

Inactive Prep Time: --

Cook Time: 10 min

Level: --

Serves: 4 servings

 

http://img.foodnetwork.com/FOOD/2008/10/09/FNM-logo-green.gif

http://img.foodnetwork.com/FOOD/2009/09/25/FNM-110109-WN-003_s4x3_med.jpg

Ingredients

  • 1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
  • 4 slices rustic Italian bread, cut into 1/2-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 2 cloves garlic, smashed
  • 3 cups low-sodium chicken broth
  • 1 1/4 cups grated parmesan cheese, plus 1 small piece rind
  • 4 tablespoons torn fresh parsley
  • 4 large eggs

Directions

Preheat the oven to 375. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.

Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.

Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.

Per serving: Calories 555; Fat 40 g (Saturated 15 g); Cholesterol 275 mg; Sodium 1,374 mg; Carbohydrate 12 g; Fiber 1 g; Protein 29 g

Photograph by Antonis Achilleos

 

 

 

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Monday, October 26, 2009

{soups-salads-and-salad-dressings} Chicken-Sausage Stew

 

Chicken-Sausage Stew

4 Italian link sausages
4 boned and skinned chicken breast halves (about 2 pounds), cut into
large bite-sized pieces
2 1/2 cups chicken broth
3 carrots, sliced into 1/2-inch pieces
3 new potatoes, quartered
1 large yellow onion, sliced
2 cloves garlic, minced
1 bay leaf
2 or 3 drops Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon salt
Freshly ground pepper
3/4 cup fresh or frozen peas
1/4 cup all-purpose flour
1/2 cup water

Put sausage on a paper plate lined with a paper towel. Prick in several
places with a fork. Lay a paper towel on top and microwave on high for 2
minutes. Cool slightly. Cut into 3/4-inch pieces.
In a large soup pot over medium-high heat, combine sausages, chicken,
broth, carrots, potatoes, onion, garlic, bay leaf, Tabasco,
Worcestershire, soy sauce, salt and pepper to taste. Bring to a boil,
reduce heat to medium-low and simmer covered, until chicken is no longer
pink in the center and vegetables are tender, about 20 minutes. Add peas
and cook, uncovered, 5 minutes longer.
In a small bowl, blend flour and water. Increase heat to medium-high and
slowly add flour mixture to stew, stirring constantly, until stew
bubbles and is slightly thickened, 2 to 3 minutes. Discard bay leaf.
Reduce heat and simmer, uncovered, until ready to serve. Serve in bowls.

Serves 8

Source : The soups-n-stews mailer on cooking-lists.com

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{soups-salads-and-salad-dressings} Spanish Stew With Vegetables and Olives

 

Spanish Stew With Vegetables and Olives

Pork is popular throughout Spain and is used in many Spanish dishes. The
contrasting colors of tomatoes, olives and green beans with pork make
this stew colorful and appealing. This is made on the stove top. Serve
over rice.

1 to 2 tablespoons olive oil
1 1/2 pounds boneless pork loin, cut into 3/4-inch chunks
1 cup chopped red onion
4 cloves garlic, minced
2 or 3 carrots, sliced diagonally
1/2 red bell pepper, cut into 1-inch pieces
8 ounces medium mushrooms, thickly sliced
2 cans (14 1/2 ounces each) diced tomatoes with juice
1 cup chicken stock or broth
1 cup dry white wine
3/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
Freshly ground pepper to taste
1 cup pitted kalamata olives or ripe black olives
1 pound green beans, trimmed and halved
1/2 cup all-purpose flour (optional)
1 cup water (optional)

In a large Dutch oven over medium heat, warm 1 tablespoon olive oil. Add
pork and brown for about 5 minutes. Add onion, garlic, carrots, bell
pepper and mushrooms and saute about 5 minutes longer. Add more oil if
needed to keep mixture from sticking.
Add tomatoes, stock, wine, oregano, thyme, salt and pepper. Reduce heat
to medium-low and simmer, covered, until pork and vegetables are tender,
about 30 minutes. Add olives and green beans and simmer, covered, until
beans are tender, about 10 minutes. For a thicker stew, mix flour and
water and stir into stew until thickened, 2 to 3 minutes.
Serves 6 to 8

Source : The soups-n-stews mailer on cooking-lists.com

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{soups-salads-and-salad-dressings} Southwest Cheese Soup

 

 

Southwest Cheese Soup

Five ingredients and 20 minutes are all you need to make a homemade soup with Southwest flair.

 

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings
 
1 package (1 lb) pasteurized prepared cheese product loaf, cut into cubes
1 can (15.25 oz) Green Giant® whole kernel corn, drained
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (10 oz) diced tomatoes with green chiles, undrained
1 cup milk
Fresh cilantro sprigs, if desired
 
1. In 4-quart Dutch oven, mix all ingredients except cilantro.
2. Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.
High Altitude (3500-6500 ft): Increase milk to 1 1/2 cups.

 

 


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{soups-salads-and-salad-dressings} Hamburger Minestrone Recipe

 

Hamburger Minestrone Recipe

 

Use frozen mixed vegetables or another of your favorite combinations. Add any type of leftover pasta may be used, too.

 

6 Servings
Prep/Total Time: 30 min.

Ingredients
1/2 cup small uncooked pasta shells
1 pound ground beef
1/2 cup chopped onion
3 cans (14-1/2 ounces each) beef broth
1 package (16 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper

Directions
Cook pasta according to package directions. Meanwhile, in a soup kettle or large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta and add to the pan. Cook 5 minutes longer or until heated through. Yield: 6 servings.


Nutritional Analysis: 1-1/2 cups equals 324 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 1,427 mg sodium, 40 g carbohydrate, 10 g fiber, 25 g protein.


Hamburger Minestrone published in Weeknight Cooking Made Easy Annual 2005, p40 
 
 
 

            Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Chicken Vegetable Soup Recipe

 

Chicken Vegetable Soup Recipe


Not only is this recipe extremely low in fat, but it's as convenient as it is delicious. Chock-full of corn, lentils and tender chunks of chicken, the thick satisfying soup simmers to a heartwarming perfection in the slow cooker.—Connie Thomas, Jensen, Utah

This recipe is:
Healthy

 

 

8 Servings
Prep: 5 min.
Cook: 6 hours

Ingredients
1 can (28 ounces) diced tomatoes, undrained
2 cups reduced-fat reduced-sodium chicken broth
2 cups cubed cooked chicken breast
1 cup frozen corn
2 celery ribs with leaves, chopped
1 can (6 ounces) tomato paste
1/4 cup dried lentils, rinsed
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons dried parsley flakes
1 teaspoon dried marjoram

Directions
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Yield: 8 servings (2 quarts).


Nutritional Analysis: One serving (1 cup) equals 140 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 388 mg sodium, 18 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 very lean meat.


Chicken Vegetable Soup published in Light & Tasty October/November 2002, p6

 
 
 
 

            Beth Layman  :)


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{soups-salads-and-salad-dressings} Orzo Chicken Soup Recipe

 

Orzo Chicken Soup Recipe

 

For a different twist on noodle soup, Betty Rench adds orzo, small rice-like grains of pasta. "It cooks up nicely with tender chunks of chicken," she writes from Eaton, Indiana.

This recipe is:
Healthy

 

 

4 Servings
Prep: 10 min.
Cook: 45 min.

Ingredients
1/2 cup chopped onion
1 tablespoon butter
3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed cooked chicken breast
1/2 cup uncooked orzo pasta
1/4 teaspoon pepper
Minced fresh parsley

Directions
In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley. Yield: 4 servings.


Nutritional Analysis: One serving (1-1/2 cups) equal 225 calories, 5 g fat (2 g saturated fat), 38 mg cholesterol, 890 mg sodium, 26 carbohydrate, 2 g fiber, 19 protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.


Orzo Chicken Soup published in Light & Tasty December/January 2004, p10

 
Refrigerate Chicken Soup without Noodles
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it's time to serve, I add the noodles to the amount of soup I'm going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
 
 
 

            Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Beef Barley Lentil Soup Recipe

 

Beef Barley Lentil Soup Recipe

 

It's easy for Judy Metzentine to fill her slow cooker and forget about supper...until the kitchen is filled with wonderful aroma, that is! "I've served this soup often to family and friends on cold nights, along with homemade rolls and a green salad," she writes from The Dalles, Oregon. For variety, she suggests substituting jicama (a starchy root vegetable found in the produce department of many grocery stores) for the

This recipe is:
Healthy

 

 

10 Servings
Prep: 5 min.
Cook: 8 hours

Ingredients
1 pound lean ground beef
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrot
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes

Directions
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrots, lentils and barley. Combine the water, bouillon, salt and lemon-pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender.
Add the tomatoes; cook 2 hours longer. Yield: 10 servings.


Nutritional Analysis: One serving (1-1/2 cups) equals 241 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 660 mg sodium, 33 g carbohydrate, 9 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

 

Beef Barley Lentil Soup published in Light & Tasty February/March 2003, p12

 


 
 
 
 

            Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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