Sunday, September 30, 2012

{soups-salads-and-salad-dressings} Quinoa Salad Recipe


Quinoa Salad Recipe

This refreshing salad combines the sweetness of raisins and jicama with super-healthy quinoa. The salad comes from Sonya Fox of Peyton, Colorado.

This recipe is:



Diabetic Friendly

    Prep: 30 min. + chilling
    Yield: 8 Servings


    2 cups water
    1 cup quinoa, rinsed
    1 medium jicama, peeled and chopped
    1 celery rib, chopped
    1/2 cup raisins
    3 tablespoons olive oil
    2 tablespoons lemon juice
    1/2 teaspoon salt
    1/4 teaspoon ground cinnamon


    In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat.
    In a large bowl, combine the quinoa, jicama, celery and raisins. In a small bowl, whisk the oil, lemon juice, salt and cinnamon. Pour over quinoa mixture and toss to coat. Cover and refrigerate for at least 1 hour. Yield: 8 servings.

Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.

Nutritional Facts 3/4 cup equals 185 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 161 mg sodium, 30 g carbohydrate, 6 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat, 1/2 fruit.

Originally published as Quinoa Salad in Light & Tasty February/March 2008, p25

             Beth Layman  :)

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Saturday, September 29, 2012

{soups-salads-and-salad-dressings} New England Clam Chowder


New England Clam Chowder
Makes: 8 to 10 servings
This recipe for clam chowder, from chef Carlos
DeLeon at Harbor House, begins with fresh clams.
2 tablespoons unsalted butter
1 small onion, sliced
1 teaspoon crushed red pepper flakes
2 sprigs fresh thyme (divided)
6 pounds mahogany and littleneck clams
combined (all littleneck will work)
2 cups white wine
3 large Yukon Gold potatoes, cut into ½-inch dice
1 cup milk
1 cup heavy whipping cream
2 cloves garlic, peeled and crushed
¼ pound slab bacon, cut into ¼-inch dice
1 small onion, cut into ¼-inch dice
2 medium leeks (white and light green parts),
2 ribs celery, cut into ¼-inch dice
Salt and freshly ground black pepper to taste
In a large pot, melt butter over medium heat. Add
the sliced onion and cook, stirring frequently, until
tender but not colored, 3 to 5 minutes.
Increase heat to high, add pepper flakes, 1 thyme
sprig, the clams and wine. Cover with a lid and let
clams open. Toss out any clams that do not open.
Remove clams; set aside. Strain poaching liquid
through several layers of cheesecloth lining a
sieve to remove the sediment; set aside poaching
liquid and discard vegetables.
When clams are cool enough to handle, remove
meat and discard shells.
In pot, combine potatoes, milk, cream, garlic and
remaining thyme; bring to a boil.
Lower heat and simmer, stirring occasionally, until
the potatoes are tender enough to be pierced, and
liquid is thick and creamy, 8 to 10 minutes.
Using a slotted spoon, remove half the potatoes
and discard the thyme sprig. Puree remaining
potatoes with cream mixture until thick and
Warm a large stockpot over medium heat and add
Cook, stirring, just until bacon starts to render its
fat, about 4 minutes.
Reduce heat to medium-low, add diced onion,
leeks and celery and cook, stirring frequently, until
vegetables are tender, about 6 to 8 minutes.
Stir in clam meat, diced and puree potatoes and
some of the poaching liquid (2 cups). Adjust the
consistency with additional poaching liquid if
needed. Heat through.

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Friday, September 28, 2012

{soups-salads-and-salad-dressings} Oyster Stew


Oyster Stew

1 pint small oysters salt to taste
1 qt. milk or half and half
Freshly ground pepper
Tabasco Sauce

Saute oysters in 2 Tbls. butter, together with their own liquor, until
edges begin to curl (don't exceed 5 minutes).
In large sauce pan, heat milk and add any flavor variations at this time.
Add oysters with their liquor and simmer until heated through, approx. 5
to 8 minutes.
Season to taste with salt and pepper and a dash of Tabasco.
Add 2 Tbls. butter, heat until melted.
Heat bowls in warm oven.
Pour oyster stew in each bowl and top off with 1/2 Tbls. butter, and
sprinkle with paprika or parsley.


Add 1/4 tsp. grated nutmeg, or 1 bay leaf and 1 Tbls. parsley to milk.
Add 1 tsp. tarragon or thyme.
Add finely minced garlic and a dash of cayenne pepper.
Saute 1/2 cup of minced onions and celery in button then add to milk and

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Monday, September 24, 2012

{soups-salads-and-salad-dressings} Hearty Italian Beef and Vegetable Stew


Hearty Italian Beef and Vegetable Stew

2 lbs ground beef
1 very large yellow onion, 2 cups diced small
2 lbs carrots, 8 cups peeled and sliced thin
1 bunch celery, 4-5 cups sliced thin
(3) 29 ounce cans petite diced tomatoes
(1) 29 ounce can crushed tomatoes
(1) 29 ounce can tomato sauce
3 cups cooked or (2) 14 ounce cans light red kidney beans
3 cups cooked or (2) 14 ounce cans great northern or cannelloni beans
4 cups hot water mixed with 2 tablespoons beef base, I use Better Than Bouillon
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoon freshly cracked black pepper
2 teaspoons freshly cracked kosher salt
29 ounce bag frozen green beans
29 ounce bag frozen corn
Optional: finely grated Pecorino Romano or Parmesan cheese

In the bottom of an enormous stock pot, over medium high heat, cook and crumble the ground beef with the onions. Season with 1 teaspoon each salt and pepper. When the beef is cooked, drain any excess grease. There is very rarely any substantial grease in this mixture when I cook it, but depending on the meat you are buying, you might need/want to drain it. Add all remaining ingredients, except for the frozen vegetables.

Stir to combine and bring to a boil. Reduce heat to about medium/low and simmer for 20 minutes, or until the carrots are slightly softened. After 20 minutes, add the green beans and corn and bring back to a boil. Reduce heat and simmer for just a few minutes until the green beans and corn are tender.

Serve warm, topped with cheese if desired. If you desire to freeze the soup, let it cool completely and then portion into freezer safe containers.

Source :

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{soups-salads-and-salad-dressings} Andalusian Gazpacho

Andalusian Gazpacho

Dallas lawyer Shannon Stapp takes her salad straight up: It's Andalusian
Gazpacho, gleaned from travels with her husband, Josh.
"It's fresh, it's light and it's packed with flavor," she says, "and I
love that fact that you can serve it as a Spaniard and drink it out of a
glass." She also loves the fact that her 1-year-old son likes it.
"I think the key is good sherry vinegar," she says, singling out Cepa
Vieja from "It has the perfect amount of acidity and makes
the garlic and cucumber pop and adds roundness with the olive oil." The
gazpacho, she says, "really is a salad in a blender."

3 pounds ripe Roma or fresh in-season tomatoes
1 large green or red bell pepper, destemmed, with seeds removed
1 large peeled cucumber
2 cloves fresh garlic
3 tablespoons good-quality Spanish sherry vinegar
1/2 to 1 tablespoon salt (to taste)
About 1/2 cup good-quality Spanish extra-virgin olive oil, plus extra
for garnish
Brunoise of red bell pepper and cucumber (optional, see Note)

Quarter the tomatoes and bell pepper.
Chop the cucumber in half lengthwise, then quarter.
Peel the garlic cloves and quarter.
Do not chop.

Put a third of each ingredient (except the brunoise garnish) in a
blender or food processor.
Blend thoroughly.
Pour contents through a fine-mesh sieve (that allows liquid only to
pass) into a large bowl.
Press the leftover contents in the sieve with a spatula to get all the
juices out.
Discard the skins and pieces.
Repeat with the remaining two thirds in separate batches until
everything is blended.

Run the gazpacho through the blender again, in batches, adding salt and
olive oil if needed.
The consistency should be slightly thick and velvety.
Place the gazpacho in a large bowl or pitcher and seal with plastic wrap
or a lid.
Let flavors blend for at least 24 hours in the refrigerator.
May be stored refrigerated 7 to 10 days.

Serve in small beer glasses or wine glasses.
For a festive touch, add a swirl of olive oil on top along with the
brunoise of red bell pepper and cucumber and sea salt.

Makes 6 servings.

Note: Brunoise is a tiny dice made by cutting the vegetables first into
matchsticks, then turning and cutting into dice.


Calories 235 (78% fat), Fat 21 g (3 g sat), No cholesterol, Sodium 1,029
Fiber 4 g, Carbohydrates 12 g, Protein 3 g

Source : The Dallas Morning News Recipe Of The Day Mailer


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Saturday, September 22, 2012

{soups-salads-and-salad-dressings} Chunky Taco Soup


Chunky Taco Soup

1-1/2 pounds boneless beef sirloin or round steak, cut into 3/4-inch cubes
1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes and green chilies, undrained
2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 envelope ranch salad dressing mix
1 envelope taco seasoning
1/4 cup minced fresh cilantro

In a large kettle or Dutch oven, brown beef and onion in oil. Add the
pinto beans, tomatoes, water, black beans, corn, salad dressing mix
and taco seasoning. Bring to a boil. Reduce heat; cover and simmer
for 20-30 minutes or until the meat is tender. Sprinkle with
cilantro. Yield: 12 servings (about 3 quarts).

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Friday, September 21, 2012

{soups-salads-and-salad-dressings} Sopa de Tortilla de Jitomate y Frijol Rojo


Sopa de Tortilla de Jitomate y Frijol Rojo

Tomato and Red Bean Tortilla Soup

Makes 6 to 8 servings

This is one of many soups that benefit from the addition of crisp
tortillas. This fine bean soup is satisfying enough to serve on a
blustery winter day north of the border.

6 (6- to 7-inch) corn tortillas, cut into thin strips and fried
2 cups dried small red beans, sorted and rinsed 6 cups water
2 bay leaves
11/2 teaspoons dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
1 tablespoon vegetable oil
1 medium onion, chopped
4 medium garlic cloves, thinly sliced
2 fresh jalapeno chiles, seeded, veins removed, and chopped
1 (14-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste Chopped fresh cilantro
Lime wedges

Prepare the tortilla strips and reserve. Then, put the beans, water, bay
leaves, oregano, and cumin in a large pot and cook, covered, about 2
hours, or until very tender. Stir occasionally and add hot tap water to
1 inch above the beans if the beans show above the water level.

While the beans cook, heat the oil in a medium skillet and cook the
onion, garlic, and jalapenos until softened, about 4 minutes. Add the
mixture to the tender cooked beans along with the tomatoes, tomato
sauce, salt, and pepper. Discard the bay leaves.

Blend the bean mixture in batches in a blender or food processor until
smooth. Return the pureed soup to the pot and bring to a boil over
medium heat, uncovered. Reduce heat to low and simmer 15 minutes,
stirring frequently to blend the flavors. If the soup is too thick, add
a little broth or water. To serve, divide the tortilla strips among
individual soup bowls and ladle the hot soup into the bowls. Sprinkle
with cilantro and pass the lime wedges at the table. The soup freezes
well for 3 months.

1000 Mexican Recipes by Marge Poore
via The All-Around-Cooking mailer on

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{soups-salads-and-salad-dressings} Southwestern Tomato Soup


Southwestern Tomato Soup

Source : Taste of Home via The recipe-oasis mailer on

This smooth flavorful tomato soup is unbeatable when the season's ripest
tomatoes are available and the weather starts to cool. Each delicious
fresh-tasting bowlful will warm you from the inside out.


Ingredients :

10 plum tomatoes, halved lengthwise
1 to 2 Anaheim peppers, halved and seeded
1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable oil for frying
8 corn tortillas (6 inches), cut into 1/4-inch strips
Sour cream, optional

Directions :

Place tomatoes cut side down on a broiler pan.
Broil 3-4 in. from the heat for 15-20 minutes.
Peel and discard skins.
Repeat with peppers, broiling for 5-10 minutes.

In a skillet, saute onion and garlic in oil until tender.
Transfer to a blender or food processor; add the tomatoes and peppers.
Cover and process until smooth.
Pour into a large saucepan.
Cook and stir over medium heat for 2 minutes.

Press mixture through a strainer with a spoon.
Discard seeds.
Return tomato mixture to the pan.
Add broth, cilantro, cumin, sugar, salt and pepper.
Cover and cook on low for 15-20 minutes or until heated through.

Meanwhile, heat 1/2 in. of oil in a skillet to 375°.
Fry tortilla strips, in batches, for 3-5 minutes or until golden brown.
Drain on paper towels.
Garnish bowls of soup with tortilla strips.

Serve with sour cream if desired.

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{soups-salads-and-salad-dressings} Tomato Feta Cheese Salad


Tomato Feta Cheese Salad

2 cloves garlic
2 pints cherry tomatoes, halved
1/2 cup pitted ripe olives
1 1/2 cups crumbled Feta cheese
3/4 cup olive oil
1/2 cup and 2 T. wine vinegar
1 t. dried oregano
1 t. dried thyme
Salt and pepper to taste

Rub salad bowl with garlic.
Combine tomatoes, olives and cheese in bowl.
Combine rest of ingredients in jar and shake well.
Pour over tomatoes.
Refrigerate for four hours.

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{soups-salads-and-salad-dressings} Grilled Cheese Dippers with Spicy Tomato Cheese Soup


Grilled Cheese Dippers with Spicy Tomato Cheese Soup

Yield: 4 servings, 10 to 15 sandwiches (depending on loaf size)

1 can condensed Southwest style pepper jack soup
8 ounces Mexican style shredded cheese
1 baguette French bread, sliced 1/2 inch thick
1/2 stick butter, softened
Spicy Tomato Cheese Soup, recipe follows

In a bowl, combine condensed cheese soup and the shredded cheese. Spread
mixture on baguette slices. Butter the outside of the sandwiches. Heat large
frying pan or griddle over medium high heat. Place sandwiches in the pan
and cook
until golden brown, approximately 2 minutes. Flip sandwiches and cook second
side. Cover frying pan to ensure that the cheese melts. Serve as
"dunkers" with
mugs of Spicy Tomato Cheese Soup.

Spicy Tomato Cheese Soup:

1 can condensed tomato soup
1 can condensed Cheddar cheese soup
3 cups spicy tomato juice
2 teaspoons hot pepper sauce
1 teaspoon dried basil

Combine all ingredients in a medium saucepan.
Heat thoroughly, over medium heat, stirring occasionally.

Serve in mugs with Grilled Cheese Dippers.

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Saturday, September 15, 2012

{soups-salads-and-salad-dressings} Broccoli Salad


Sorry about the other post, I hit the wrong button, didn't mean to send it without finishing it. Here is the whole recipes

2 cups broccoli flowerettes, diced small – (I put half cauliflower and half broccoli - I don't cut the broccoli too small because it tends to fall to pieces)
4 slices crisp bacon - crumbled
1/2 cup shredded cheddar cheese
1 medium onion - diced small
1/2 cup raisins (I don't put this)
1/4 - 1/2 cup peanuts - (optional - I sometimes put slivered almonds)
(I sometimes put cherry tomatoes - if you like them - put the amount you like.)

3 tablespoons red wine vinegar
1/4 cup sugar or less
3/4 cup mayonnaise

Combine all salad ingredients in a large bowl. Combine dressing ingredients and pour over salad. Mix well. Refrigerate until ready to serve, stirring well before serving.

This is a recipe my aunt got from a friend of hers. It has become a family must have favorite for the holidays. The notes in ()s are her notes. My note is the longer you leave this in the fridge the better it is.

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{soups-salads-and-salad-dressings} Broccoli Salad


2 cups broccoli flowerettes, diced small – (I put half cauliflower and half broccoli - I don't cut the broccoli too small because it tends to fall to pieces)
4 slices crisp bacon - crumbled
1/2 cup shredded cheddar cheese
1 medium onion - diced small
1/2 cup raisins (I don't put this)
1/4 - 1/2 cup peanuts - (optional - I sometimes put slivered almonds)

(I sometimes put cherry tomatoes - if you like them - put the amount you like.)

3 tablespoons red wine vinegar
1/4 cup sugar or less
3/4 cup mayonnaise

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Friday, September 14, 2012

{soups-salads-and-salad-dressings} A primer on smoked fish

A primer on smoked fish

Source : J.M. HIRSCH Associated Press via the food section at

Smoked Trout Noodle Soup has a rich smoky flavor that is a perfect match
for noodles.
Several thousand years ago, people discovered that exposing fish to
intense amounts of salt and smoke was a great was of preserving the
catch for later.

Today, our smoking techniques are considerably more refined, and we do
it more for flavor than as a means of preservation. And that makes it a
shame more people don't think to reach for smoked fish as an effortless
way to add gobs of flavor to the foods they love.

But first, a primer on smoked fish. There are two ways to smoke fish —
cold and hot. Salmon, trout, haddock and mackerel are the most common

In cold smoking, the fish are brined in a heavy salt solution, then
exposed to cool smoke (85 F max) for up to several days, then frozen to
kill parasites. Cold smoked fish — which is essentially raw — has a
soft, delicate texture, an assertive saltiness and a pleasant, but not
overwhelming, smoky flavor.

Hot smoked fish is more lightly brined, then smoked for a shorter time
at a higher temperature (as high as 170 F), effectively cooking the
fish. Hot smoking produces a fish with a more assertive smoky flavor and
a meatier texture (though the lighter brine means it isn't as salty).

Both varieties often are seasoned, sometimes with just a bit of sugar,
but also with black pepper, dill or other herbs.

As long as you keep in mind the differences in saltiness and smokiness,
hot and cold smoked fish often can be used interchangeably in recipes.
Generally, neither variety should be exposed to long cooking times,
especially hot smoked fish, which already is cooked.

The exception to this is certain baked recipes, such as fishcakes and
fish pot pies, which usually contain enough moisture to prevent the fish
from getting tough.

Grocers generally sell a wide variety of both types of smoked fish.
Salmon, for example, can be found with different seasonings and cuts,
including thinly sliced, thick slabs and whole sides. Smoked salmon is
particularly good for making dips and pates. When doing so, look for
cheaper packages labeled "trimmings," which are small pieces. Thinly
sliced salmon is delicious topped with poached eggs and fresh dill.

Hot smoked fish, such as trout and mackerel, are delicious flaked into
salads or tossed with warm pasta, especially with a cream sauce.


Not as strange as it sounds. Smoked trout has a meaty texture similar to
And the rich, smoky flavor is the perfect match for a soup thick with

Start to finish: 30 minutes

Servings: 6

2 tablespoons olive oil
1 clove garlic, minced
3 medium carrots, peeled and chopped
1 large yellow onion, diced
2 stalks celery, chopped
1 cup frozen peas
1 tablespoon chopped fresh thyme
Large sprig fresh rosemary
6 cups (1 1/2 quarts) chicken broth
2 cups elbow pasta
2 cups baby spinach
2 scallions, whites and greens, chopped
Salt and ground black pepper
8-ounce package smoked trout

In a large saucepan over medium-high, heat the oil.
Add the garlic, carrots, onion, celery, peas, thyme and rosemary.
Saute for 5 minutes.

Add the chicken broth and bring to a simmer.
Add the pasta and cook for 7 to 8 minutes, or until barely tender.
Remove and discard the rosemary stem.
Add the spinach and scallions and heat for 30 seconds.
Season with salt and pepper.

Using a fork, flake and break up the trout into large bite-size chunks.
Ladle the soup into serving bowls, then pile a bit of the trout in the
center of each.

Nutrition information per serving (values are rounded to the nearest
whole number) :

320 calories; 9 g fat (2 g saturated; 0 g trans fats); 35 mg cholesterol;
41 g carbohydrate; 18 g protein; 5 g fiber; 630 mg sodium.


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Wednesday, September 12, 2012

{soups-salads-and-salad-dressings} Delicious Ham and Potato Soup


This is from the website...
Delicious Ham and Potato Soup
Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min
Makes 8 servings
  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk


  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Rhonda in Missouri
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