Thursday, October 31, 2013

{soups-salads-and-salad-dressings} Umbrian Vegetable Soup (Zuppa di Verdure all’Agliata)

 

Umbrian Vegetable Soup (Zuppa di Verdure all'Agliata)

Unlike in a classic minestrone, the vegetables in this dish are cooked quickly to preserve their bright flavor. The recipe is based on one in Lidia Cooks from the Heart of Italy by Lidia Bastianich (Knopf, 2009).

1/2 cup packed basil leaves
1/4 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. minced fresh flat-leaf parsley
4 cloves garlic
1/2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1/2" cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, cored and minced
Kosher salt, to taste
3 oz. spinach, trimmed and rinsed (about 2 loosely packed cups)
1 1/2 cups canned cannellini beans, rinsed
1 cup fresh or frozen green peas
1/2 small head frisée, leaves cut into bite-size pieces (about 2 cups)
Freshly ground black pepper, to taste
Freshly grated Grana Padano or Parmesan, for serving

1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb–garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt and 4 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes.
 
2. Stir in spinach, beans, peas, and frisée and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.

SERVES 12

http://www.saveur.com/article/Recipes/Umbrian-Vegetable-Soup-Zuppa-di-Verdure-allAgliata

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

 

Classic Tomato Soup

Inspired by the sweet-salty pleasures of a BLT sandwich, this version of tomato soup starts with smoky bacon and gets better from there. It's comforting, savory, and goes brilliantly with grilled cheese.

SERVES 2

2 slices smoked bacon (about 1.5 oz.) cut into thin matchsticks
1/2 tbsp. unsalted butter
1 small onion, thinly sliced (about 3 oz. or 1 cup)
1 small carrot, halved and thinly sliced (about 2.5 oz. or ¾ cup)
1 tbsp. tomato paste
2 tsp. flour
2 cups chicken stock
1 1/2 cups canned diced tomatoes, well drained
2 sprigs thyme
1 fresh bay leaf
1 garlic clove, lightly crushed
2 tbs. heavy cream

1. Render bacon over medium heat in a 3-quart saucepan until crisp, about three minutes.  Remove bacon to paper-towel lined plate and set aside, reserving the rendered fat in the saucepan.

2. Increase heat to medium-high and add the butter. Sauté the onion and carrot for 8-10 minutes or until very soft and beginning to caramelize, stirring occasionally. Add the tomato paste and continue cooking about 2 minutes, stirring frequently. Sprinkle the flour over the vegetable mixture, mix well and continue cooking for another minute. Gradually pour in the stock, whisking constantly to prevent lumps from forming. Add the diced tomatoes, thyme, bay leaf, garlic and bring to a boil.  Reduce heat and simmer soup for 25 minutes, stirring occasionally. 

3. Remove soup from the heat. Add the heavy cream and puree with an immersion blender until smooth. Season to taste and serve garnished with the crisped bacon.

To make this soup vegetarian: Omit the bacon and increase the butter by 1/2 tablespoon.

http://www.saveur.com/article/Recipes/Classic-Tomato-Soup

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Monday, October 28, 2013

{soups-salads-and-salad-dressings} "Apres-Ski" Soup Recipe

 

"Apres-Ski" Soup Recipe

 


Apres ski, French for 'after skiing,' refers to the social time directly after getting off the slopes, and this microwave soup is perfect for the occasion. Chock full of healthy veggies, this one will warm you from head to toe. Nancy Hamlin - Littleton, Colorado

 

     Healthy
     
     Quick

    Diabetic Exchange

 


TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings
Ingredients

      1 tablespoon butter
      1-1/4 cups cubed acorn squash
     1 carrot, thinly sliced
      1 medium leek (white portion only), thinly sliced
      3 cans (14-1/2 ounces each) reduced-sodium chicken broth
      1 small zucchini, halved and sliced
      1/2 cup uncooked elbow macaroni
      1 bay leaf
      1/2 teaspoon dried basil
      1/4 teaspoon dried thyme
      1/8 teaspoon salt
      1/8 teaspoon pepper

 

Directions

    Place butter in a 3-qt. microwave-safe bowl; microwave on high for 15-20 seconds or until melted. Add squash, carrot and leek; stir to coat. Cook, covered, on high for 6 minutes.
    Stir in remaining ingredients; cook, covered, on high for 12-14 minutes or until vegetables and macaroni are tender, stirring twice. Remove bay leaf. Yield: 6 servings (1-1/2 qt.).

Editor's Note: This recipe was tested in a 1,100-watt microwave.


Nutritional Facts

1 cup equals 92 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 594 mg sodium, 15 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.


Originally published as "Apres-Ski" Soup in Healthy Cooking December/January 2009, p24
 
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Bean Soup with Sausage Recipe

 

Bean Soup with Sausage Recipe

 

"This soup is so simple to assemble with ingredients that are a breeze to keep on hand, and it's delicious to boot," promises Gail Wilkerson of House Springs, Missouri. The filling broth with potato, sausage and vegetables makes a satisfying dish in a hurry.

 


      Quick

      Diabetic Exchange

 

 

     TOTAL TIME: Prep/Total Time: 30 min.
     MAKES: 10 servings


Ingredients

      8 ounces bulk lean turkey breakfast sausage
      1 medium onion, chopped
     1 medium green pepper, chopped
      2 cans (16 ounces each) kidney beans, rinsed and drained
     1 medium potato, peeled and cubed
     4 cups water
      1 bay leaf
      1/2 teaspoon each garlic salt, seasoned salt and pepper
      1/2 teaspoon dried thyme
      1 can (28 ounces) diced tomatoes, undrained

 

Directions

    In a large saucepan, cook sausage, onion and green pepper over medium heat 4-6 minutes or until vegetables are tender and sausage is no longer pink, breaking up sausage into crumbles; drain.
    Stir in beans, potato, water and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until potato is tender. Stir in tomatoes and heat through. Remove bay leaf. Yield: 10 servings (2-1/2 quarts).

 

Nutritional Facts

1 cup equals 160 calories, 2 g fat (1 g saturated fat), 24 mg cholesterol, 645 mg sodium, 23 g carbohydrate, 6 g fiber, 13 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

 

Originally published as Sausage Bean Soup in Simple & Delicious September/October 2006, p14
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Chicken and Black Bean Soup Recipe

 

Chicken and Black Bean Soup Recipe

 


"This spicy, satisfying soup is one of my husband's winter favorites," notes Linda Lashley from Redgranite, Wisconsin. "It's quick to make but tastes like it simmered all day, and what a great way to use up those last tortilla chips in the bag. If you're lucky enough to have leftovers, it's delicious reheated!"

 


     Healthy

     Quick

    Diabetic Exchange

 

 

    TOTAL TIME: Prep/Total Time: 30 min.
    MAKES: 6 servings


Ingredients

     1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
      2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
      2 cups frozen corn
      1 can (15 ounces) black beans, rinsed and drained
      1 can (10 ounces) diced tomatoes and green chilies, undrained
      1 jalapeno pepper, seeded and chopped
      2 tablespoons minced fresh cilantro
      3 teaspoons chili powder
      1/2 teaspoon ground cumin
      1 tablespoon cornstarch
     18 tortilla chips
     Shredded reduced-fat Mexican cheese blend, optional


Directions

    Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.
    Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese. Yield: 6 servings (2 quarts).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

 

Nutritional Facts

1-1/3 cups with 3 tortilla chips (calculated without cheese) equals 194 calories, 2 g fat (trace saturated fat), 24 mg cholesterol, 752 mg sodium, 29 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.


Originally published as Zippy Chicken Soup in Light & Tasty December/January 2007, p57
 
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} uscan Turkey Soup Recipe

 


uscan Turkey Soup Recipe

 

Marie McConnell ladles up this quick, creamy soup chock-full of leftover Thanksgiving turkey, pumpkin and beans to hungry family and friends in Shelbyville, Illinois. It's fabulous!

 

     Quick

    Diabetic Exchange

 

 

    TOTAL TIME: Prep/Total Time: 30 min.
    MAKES: 8 servings


Ingredients

    2 tablespoons California Olive Ranch® Olive Oil
    1 cup chopped onion
    1 cup chopped celery
    2 garlic cloves, minced
    2 cans (14-1/2 ounces each) reduced-sodium chicken broth
    1 can (15 ounces) solid-pack pumpkin
    1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
    2 cups cubed cooked turkey
    1/2 teaspoon salt
    1/2 teaspoon dried basil
    1/4 teaspoon pepper
    Grated Parmesan cheese, optional

 

Directions

    In a large saucepan, heat oil over medium-high heat. Add onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer.
    Stir in broth, pumpkin, beans, turkey, salt, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until heated through, stirring occasionally. If desired, serve with cheese. Yield: 8 servings (2 quarts).

 

Nutritional Facts

1 cup equals 167 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 549 mg sodium, 14 g carbohydrate, 5 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fat.


Originally published as Tuscan Turkey Soup in Simple & Delicious November/December 2007, p43
 
 
 
 
 
 
 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Best Lasagna Soup Recipe

 

Best Lasagna Soup Recipe

 

All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl. Sheryl Olenick — Demarest, New Jersey

 

    Healthy

    Quick

    Diabetic Exchange

 


    TOTAL TIME: Prep/Total Time: 30 min.
    MAKES: 8 servings


Ingredients

     1 pound lean ground beef (90% lean)
     1 large green pepper, chopped
      1 medium onion, chopped
      2 garlic cloves, minced
      2 cans (14-1/2 ounces each) diced tomatoes, undrained
     2 cans (14-1/2 ounces each) reduced-sodium beef broth
     1 can (8 ounces) tomato sauce
      1 cup frozen corn
      1/4 cup tomato paste
      2 teaspoons Italian seasoning
      1/4 teaspoon pepper
      2-1/2 cups uncooked spiral pasta
     1/2 cup shredded Parmesan cheese

 

Directions

    In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
    Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings (2-3/4 quarts).


Nutritional Facts

1-1/3 cups equals 280 calories, 7 g fat (3 g saturated fat), 41 mg cholesterol, 572 mg sodium, 35 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.


Originally published as Lasagna Soup in Healthy Cooking February/March 2010, p59
 
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Veggie Salmon Chowder Recipe

 

Veggie Salmon Chowder Recipe

 

"This recipe came about as a way to use up odds and ends in my fridge," writes Liv Vors of Peterborough, Ontario. "I thought other readers might enjoy a recipe that began as an experiment but became a mainstay for me."

 

     Quick

     Diabetic Exchange

 


     TOTAL TIME: Prep/Total Time: 30 min.
     MAKES: 2 servings


Ingredients

      1 medium sweet potato, peeled and cut into 1/2-inch cubes
      1 cup reduced-sodium chicken broth
      1/2 cup fresh or frozen corn
      1/2 small onion, chopped
      2 garlic cloves, minced
      1-1/2 cups fresh spinach, torn
      1/2 cup flaked smoked salmon fillet
      1 teaspoon pickled jalapeno slices, chopped
      1 tablespoon cornstarch
     1/2 cup 2% milk
      1 tablespoon minced fresh cilantro
      Dash pepper

 

Directions

    In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until potato is tender.
    Stir in spinach, salmon and jalapeno; cook 1-2 minutes or until spinach is wilted. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cilantro and pepper Yield: 2 servings.

 

Nutritional Facts

1-1/4 cups equals 202 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 645 mg sodium, 32 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable.


Originally published as Veggie Salmon Chowder in Cooking for 2 Fall 2008, p39
 
 
 
 

 
             Beth Layman  :)


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{soups-salads-and-salad-dressings} Veggie Chowder Recipe

 

Veggie Chowder Recipe

 

This brothy soup features potatoes, carrots and corn for a delightful entree. Since it's not too heavy, this soup would also be nice alongside sandwiches. —Vicki Kerr, Portland, Maine

 


    Quick

    Diabetic Exchange

 

 

    TOTAL TIME: Prep/Total Time: 30 min.
    MAKES: 6 servings


Ingredients

     2 cups cubed peeled potatoes
      2 cups reduced-sodium chicken broth
     1 cup chopped carrots
      1/2 cup chopped onion
      1 can (14-3/4 ounces) cream-style corn
      1 can (12 ounces) fat-free evaporated milk
      3/4 cup shredded reduced-fat cheddar cheese
      1/2 cup sliced fresh mushrooms
      1/4 teaspoon pepper
      2 tablespoons bacon bits


Directions

    In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.
    Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits. Yield: 6 servings (1-3/4 quarts).


Nutritional Facts

1 cup equals 208 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 637 mg sodium, 34 g carbohydrate, 3 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


Originally published as Veggie Chowder in Simple & Delicious January/February 2007, p54
 
 
 
 

 
             Beth Layman  :)


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Sunday, October 27, 2013

{soups-salads-and-salad-dressings} Creamy Spinach & Potato Soup

 

Creamy Spinach & Potato Soup

My three boys love this recipe and I even send it in their school lunches! I sometimes add ham for a meat option or sprinkle with chopped bacon pieces. —Amy Samuel, North Pole, Alaska

9 servings

     6 cups cubed peeled potatoes
     2 medium leeks (white portion only), chopped
     2 tablespoons canola oil
    1/2 cup all-purpose flour
     1 teaspoon sodium-free chicken bouillon granules
     3 cups reduced-sodium chicken broth
     1 can (12 ounces) reduced-fat evaporated milk
     1 package (9 ounces) fresh spinach, chopped
     1/2 teaspoon salt
     1/4 teaspoon pepper
     1/2 cup shredded cheddar cheese

    Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside.
    In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Originally published as Creamy Spinach & Potato Soup in Healthy Cooking April/May 2012, p61

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{soups-salads-and-salad-dressings} File - Beth's and Tamara's Groups - All Moderated

 


Need some new recipes? Everyone's invited....tell all your friends.

Beth's wonderful groups:

http://groups.yahoo.com/group/TNT_Recipes/
Tried and True recipes from Grandma to Taste of Home

http://groups.yahoo.com/group/SaucesGravies-nMarinades
Sauces, gravies, marinades and flavored vinegars

http://groups.yahoo.com/group/ClassicCookbookRecipes/
All cookbook recipes....from the greats like Betty Crocker

http://groups.yahoo.com/group/Amish-Recipes/
Amish recipes only....Mennonite recipes allowed

http://groups.yahoo.com/group/Vintage-Recipes/
For all those inherited, older recipes

http://groups.yahoo.com/group/FreezingCanning-n-recipes/
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.

http://groups.yahoo.com/group/Rice-nPressureCooker-Fiesta/
For all rice & pressure cooker recipes

http://groups.yahoo.com/group/soups-salads-and-salad-dressings/
Soups, stews, salads and dressings....Mmmm!

http://groups.yahoo.com/group/Beef-Lamb-Pork/
All recipes containing beef, lamb or pork

http://groups.yahoo.com/group/breadsanddoughs/
All types of bread and dough recipes

http://groups.yahoo.com/group/allpoultryrecipes
Like chicken? Turkey? Duck? All poultry

http://groups.yahoo.com/group/all-simple-recipes/
All 8 ingredients or less...easy!

http://groups.yahoo.com/group/pasta-noodle-ricerecipes/
The ultimate comfort food...who doesn't love it?

http://groups.yahoo.com/group/recipe-oasis
For any and all wonderful recipes

http://groups.yahoo.com/group/fish-and-seafoodrecipes/
Fish and seafood recipes....any and all accepted here

http://groups.yahoo.com/group/Taste_Of_Home/
Any and all recipes from the Taste of Home, Simple & Delicious, Healthy cooking and any other Taste of home magazines and cookbooks

http://groups.yahoo.com/group/Recipes_for_Health/
Healthy recipes. This group is for diabetics, low-fat, no salt, low calories and people were are on certain diets for health reason,ect.

Non-Recipe: This is a group for General Hospital spies-my Rouge and his English Rose and their friends and families. Robert and Anna (and the actors who portray them. If you are a fan come and join.
http://tv.groups.yahoo.com/group/general-hospital-spies

Tamara's Groups:

Need some new recipes? Everyone's invited....tell all your friends.

http://groups.yahoo.com/group/Beverage-Fiesta/
A group for any and all types of drinks

http://groups.yahoo.com/group/Quick-nEasy-Meals/
For those times we are in a hurry to get it on the table FAST!

http://groups.yahoo.com/group/Friends-N-Prayer/
Friends, prayer & chatting...what could be better

http://groups.yahoo.com/group/Chocolate-Express/
For anything & everything chocolate

http://groups.yahoo.com/group/Ground-Beef-Recipes/
All ground beef or ground turkey recipes for those of us on a budget

http://groups.yahoo.com/group/Recipe-Rampage/
Ideal group for lurkers who like to just read and receive recipes!

http://groups.yahoo.com/group/Frugal-Recipes-n-More/
Everything from frugal recipes to budgeting tips

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, Sandwiches, Finger Foods & appetizers only

http://groups.yahoo.com/group/Campbells-KitchenNLeftoverRecipes/
Recipes from Campbell's Kitchen & for using soups and/or leftovers

http://groups.yahoo.com/group/Cookie_Recipes/
Do you love cookies? Nothing but cookies!

http://groups.yahoo.com/group/NonEdibleRecipesCrafts-nTips
Recipes for everything from dog biscuits to homemade bath and body supplies and anything in between.

http://groups.yahoo.com/group/HomemadeMixes-n-recipes/
Homemade mixes and recipes using them

http://groups.yahoo.com/group/Weekend-Recipes/
Theme based recipes sent out every weekend...participation mandatory by sending at least one recipe a month.

http://groups.yahoo.com/group/Fruit-n-Veggie-recipes/
Need to eat more fruit and veggies? Then come join me here!

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
Copycats, clones, brand names which include back of the box recipes!

http://groups.yahoo.com/group/tamaras_sweet_treats/
For desserts and sweets of all kinds

http://groups.yahoo.com/group/casseroles_and_crockpots/
For all those wonderful one-dish meals

http://groups.yahoo.com/group/Fabulous_TVChefs/
Food Network Chefs to Martha Stewart, Mr. Food

http://groups.yahoo.com/group/Holistic_Health_and_Healing/
Come learn some home remedies, how herbal treatments help

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Thursday, October 24, 2013

{soups-salads-and-salad-dressings} Roasted Butternut Squash & Rice Salad Recipe

 

Roasted Butternut Squash & Rice Salad Recipe




We have end-of-season picnics for my son's flag football team. This makes enough to serve plenty of hungry boys and their families. — Dolores Deifel, Mundelein, Illinois



     Contest Winning




    TOTAL TIME: Prep: 10 min.
    Cook: 25 min. + cooling
    MAKES: 12 servings


Ingredients

    3 tablespoons brown sugar
    3 tablespoons balsamic vinegar
    2 tablespoons California Olive Ranch® Olive Oil
    1 tablespoon kosher salt
    1 medium butternut squash (2-1/2 to 3 pounds), peeled and cut into 3/4-inch cubes
    2 cups uncooked jasmine rice
    2 large sweet red peppers, cut into 1/2-inch pieces
    1 cup pine nuts, toasted
    6 green onions, thinly sliced
    3 tablespoons snipped fresh dill
    3 tablespoons coarsely chopped fresh parsley
    DRESSING:
    1/2 cup California Olive Ranch® Olive Oil
    3 tablespoons red wine vinegar
    1 teaspoon kosher salt
    1/4 teaspoon pepper


Directions

    In a large bowl, combine the brown sugar, balsamic vinegar, oil and salt. Add squash; toss to coat. Transfer to a greased, foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Cool completely.
    Meanwhile, cook rice according to package directions. Remove from the heat; cool completely.
    In a large bowl, combine the red peppers, pine nuts, green onions, dill, parsley, squash and rice. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Serve at room temperature. Cover and refrigerate leftovers. Yield: 12 servings (3/4 cup each).

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.


Originally published as Roasted Butternut Squash & Rice Salad in Taste of Home October/November 2012, p79






             Beth Layman  :)


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