Sunday, March 31, 2013

{soups-salads-and-salad-dressings} Hot and Sweet Orange Salad

 

Hot and Sweet Orange Salad

Forget the iceburg lettuce and try this zesty salad of arugula, chili pepper and oranges.

3 cups baby arugula
4 navel oranges, peeled and sliced 1/4-inch thick
1 Fresno chili pepper with seeds, very thinly sliced
1/2 small red onion, very thinly sliced
4 sprigs fresh tarragon, leaves stripped and coarsely chopped
3 tablespoons extra virgin olive oil (EVOO)
Kosher salt and freshly ground pepper

Serves 4

Put the arugula on a platter. Arrange the orange slices in overlapping layers over the arugula, allowing some of the leaves to peek through. Scatter the chili pepper, onion and tarragon on top. Drizzle with the EVOO and sprinkle with salt and pepper, to taste.

~*Piper*~
http://groups.yahoo.com/group/EverydayWithRachael-Ray/

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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

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/Potluck-n-PicnicRecipes/
Recipes for potlucks, picnics or a larger crowd...more servings per recipe

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/breakfast-n-brunch/
All breakfast and brunch recipe and ideas

http://groups.yahoo.com/group/world-recipe-fiesta/
Recipes from all over the world....

http://groups.yahoo.com/group/simply-side-dishes/
Need something new to go with that special meal?

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

http://groups.yahoo.com/group/Simply-Spicy/
Like your food with a lil kick?

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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{soups-salads-and-salad-dressings} LEMONY CHICKEN SOUP WITH SPINACH

 

LEMONY CHICKEN SOUP WITH SPINACH
From The Pressured Cook by Lorna Sass (William Morrow)
Chicken soup with spinach, lemon juice, leeks, barley, carrots, and herbs is fast to make in the pressure cooker. Try the included variation for a Thai version with lemongrass and shrimp.
Prep Time: 15 minutes
Cook Time: 35 minutes

1 Tablespoon butter or oil
3-1/2 cups thinly sliced leeks or coarsely chopped onions
4 cups water
3 pound chicken parts, preferably thighs, skinned
3 large ribs celery, cut into 1-inch slices
4 large carrots, peeled and cut into 1-inch chunks
1/2 cup pearl barley, rinsed
2 large bay leaves
1/4 teaspoon dried thyme leaves
Salt to taste
4 cups chicken broth
1-1/2 pounds fresh spinach, trimmed, chopped, and thoroughly rinsed, or 2 10-ounce packages frozen chopped
1/4 cup minced fresh dill
4 to 5 Tablespoons freshly squeezed lemon juice (from 2 juicy lemons)
Over medium-high heat, heat the butter in the pressure cooker until it begins to foam. Cook the leeks, stirring frequently, until they soften, about 5 minutes. (If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 minutes, stirring from time to time.) Add the water and bring to a boil as you prepare and add the chicken parts, celery, carrots, barley, bay leaves, thyme, and salt.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain high pressure and cook for 12 minutes. Quick-release the pressure by setting the cooker under cold, running water. Remove the lid, tilting it away from you to allow any excess steam to escape.
With a slotted spoon, transfer the chicken parts to a cutting board. Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 minutes more.
Spoon off any fat visible on the surface. Remove the bay leaves and discard. Stir in the chicken broth and salt to taste and bring to a boil. Add the spinach and boil the soup over medium heat until the spinach is tender, about 2 minutes for fresh and 5 minutes for frozen.
When the chicken is cool enough to handle, remove the meat from the bone and chop or shred it into bite-sized pieces. Return to the cooker. When the chicken is good and hot, turn off the heat and stir in the dill, lemon juice, and salt to taste.
Yield: 6 to 8 servings
VARIATION
Thai-Inspired Chicken Soup:
Substitute one 14-ounce can unsweetened coconut milk for 2 cups of the water. Omit the thyme and cook the soup with the finely chopped bulbs of 2 stalks fresh lemongrass. You may add 4 to 6 ounces small, shelled shrimp at the end and boil over medium heat until they turn pink, 1 to 2 minutes. Substitute cilantro or basil for the dill and use lime juice instead of lemon. Season with Japanese soy sauce (tamari or shoyu) instead of salt.
Note: If you cannot find fresh lemongrass, look for Thai Kitchen's lemongrass bottled in a light brine. Do not use dried lemongrass.
Recipe Source: The Pressured Cook by Lorna Sass (William Morrow)

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Saturday, March 30, 2013

{soups-salads-and-salad-dressings} CHICKEN, CORN, AND TOMATO CHOWDER

 

CHICKEN, CORN, AND TOMATO CHOWDER
1-1/2 lbs. chicken, cut up
2 cups water
1/2 medium onion, chopped
1/2 tsp. poultry seasoning
1/2 lb. canned corn kernels, with liquid, or canned creamed corn
1 cup canned whole tomatoes, drained and cut up
1/2 tsp. lemon juice
Combine first 4 ingredients in a large pan over medium heat. Simmer 45 minutes. Remove chicken and let cool. Reserve broth and skim fat from top. Remove meat from chicken, discarding skin and bones. Cut meat into bite-size pieces.
Combine chicken, chicken broth and remaining ingredients in a large nonreactive saucepan. Simmer 30 minutes. Season with salt and pepper to taste.

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Friday, March 29, 2013

{soups-salads-and-salad-dressings} Creamy Asparagus Chowder Recipe

 

Creamy Asparagus Chowder Recipe




While this soup's good with fresh asparagus, it can also be prepared with frozen or canned. In fact, I like to blanch and freeze asparagus in portions just right for the recipe—this way, I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan

This recipe is:

Contest Winning





    Prep: 10 min.
    Cook: 30 min.
    Yield: 10 Servings


Ingredients

    2 medium onions, chopped
    2 cups chopped celery
    1/4 cup butter
    1 garlic clove, minced
    1/2 cup all-purpose flour
    1 large potato, peeled and cut into 1/2-inch cubes
    4 cups milk
    4 cups chicken broth
    1/2 teaspoon dried thyme
    1/2 teaspoon dried marjoram
    4 cups chopped fresh asparagus, cooked and drained
    Salt and pepper to taste
    Sliced almonds
    Shredded cheddar cheese
    Chopped fresh tomato


Directions

    In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally until the potato is tender and soup is thickened, about 20-30 minutes.
    Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato. Yield: about 2-1/2 quarts.

Nutritional Facts 1 serving (1 cup) equals 187 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 491 mg sodium, 23 g carbohydrate, 3 g fiber, 7 g protein.


Originally published as Creamy Asparagus Chowder in Country Woman March/April 1991, p29










             Beth Layman  :)


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{soups-salads-and-salad-dressings} Creamed Asparagus Soup Recipe

 

Creamed Asparagus Soup Recipe



It's not difficult to fix a batch of this smooth, comforting soup. It has wonderful homemade goodness. A singe steaming bowl really warms me up...but I usually can't resist going back for seconds. —Veva Hepler, Walla Walla, Washington

This recipe is:

Contest Winning

Quick






    Prep/Total Time: 30 min.
    Yield: 8 Servings


Ingredients

    1/2 cup chopped onion
    1 tablespoon vegetable oil
    2 cans (14-1/2 ounces each) chicken broth
    2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
    1/4 teaspoon dried tarragon
    1/4 cup butter, cubed
    1/4 cup all-purpose flour
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    3 cups half-and-half cream
    1-1/2 teaspoons lemon juice
    Shredded Swiss cheese


Directions

    In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes.
    In a blender or food processor, puree the asparagus mixture, a third at a time; set aside.
    In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired. Yield: 8 servings (about 2 quarts).

Nutritional Facts 1 serving (1 cup) equals 224 calories, 17 g fat (10 g saturated fat), 60 mg cholesterol, 462 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g protein.


Originally published as Cream of Asparagus Soup in Taste of Home April/May 1997, p29





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Asparagus Soup Recipe

 

Asparagus Soup Recipe



Each spring, my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this recipe. We look forward to this special soup every year.





    Prep: 15 min.
    Cook: 45 min.
    Yield: 9 Servings


Ingredients


    1 cup chopped onion
    6 green onions, sliced
    3 tablespoons butter
    1-1/2 cups sliced fresh mushrooms
    1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
    1 can (49-1/2 ounces) chicken or vegetable broth
    1/2 cup chopped fresh parsley
    1/2 teaspoon salt
    1/2 teaspoon dried thyme
    1/4 teaspoon pepper
    1/8 teaspoon cayenne pepper
    2 cups cooked wild rice
    3 tablespoons cornstarch
    1/3 cup water


Directions

    In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes.
    Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8-10 servings (2-1/4 quarts).

Nutritional Facts 1 serving (1 cup) equals 111 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 795 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.


Originally published as Asparagus Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p27




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{soups-salads-and-salad-dressings} reposting Asparagus Leek Soup Recipe

 

Asparagus Leek Soup Recipe


This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.

This recipe is:

Contest Winning





    Prep: 25 min. Cook: 35 min.
    Yield: 12-16 Servings

25 35 60
Ingredients

    3 large leeks, sliced into 1/2-inch pieces
    1 large onion, chopped
    3 tablespoons butter
    4 medium potatoes, peeled and diced
    3 medium carrots, thinly sliced
    1 teaspoon salt
    2-1/2 quarts chicken broth
    1/2 cup uncooked long grain rice
    1 pound fresh asparagus, but into 1-inch pieces
    1/2 pound fresh spinach, chopped into 1/2-inch pieces
    1/4 teaspoon pepper
    1 cup heavy whipping cream

Directions

    In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus.
    Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through. Yield: 12-16 servings (4-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 778 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Asparagus Leek Soup in Country April/May 1993, p47








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{soups-salads-and-salad-dressings} Asparagus Leek Soup Recipe

 

  • Prep: 25 min. Cook: 35 min.
  • Yield: 12-16 Servings
25 35 60

Ingredients

  • 3 large leeks, sliced into 1/2-inch pieces
  • 1 large onion, chopped
  • 3 tablespoons butter
  • 4 medium potatoes, peeled and diced
  • 3 medium carrots, thinly sliced
  • 1 teaspoon salt
  • 2-1/2 quarts chicken broth
  • 1/2 cup uncooked long grain rice
  • 1 pound fresh asparagus, but into 1-inch pieces
  • 1/2 pound fresh spinach, chopped into 1/2-inch pieces
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream

Directions

  • In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus.
  • Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through. Yield: 12-16 servings (4-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 157 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 778 mg sodium, 18 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Asparagus Leek Soup in Country April/May 1993, p47






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Asparagus Leek Chowder Recipe

 

Asparagus Leek Chowder Recipe



To us, asparagus is the taste of spring, so we enjoy it in as many meals as we can. When this thick and creamy chowder is on the table, we know spring has arrived. -Elisabeth Harders West Allis, Wisconsin

This recipe is:

Contest Winning

Quick





    Prep/Total Time: 20 min.
    Yield: 7 Servings


Ingredients

    1 pound fresh asparagus, trimmed and cut into 1-inch pieces
    3 cups sliced fresh mushrooms
    3 large leeks (white portion only), sliced
    6 tablespoons butter
    1/4 cup all-purpose flour
    1/2 teaspoon salt
    Dash pepper
    2 cups chicken broth
    2 cups half-and-half cream
    1 can (11 ounces) whole kernel corn, drained
    1 tablespoon chopped pimientos


Directions

    In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended.
    Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through. Yield: 7 servings.


Originally published as Asparagus Leek Chowder in Taste of Home April/May 2004, p29






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{soups-salads-and-salad-dressings} Asparagus Cress Soup Recipe

 

Here's a refreshing soup that combines two spring treats—asparagus and watercress. Serve it as the first course to a special meal with family or friends.

This recipe is:

Quick





    Prep/Total Time: 30 min.
    Yield: 6 Servings


Ingredients


    3/4 cup chopped green onions
    1/4 cup butter, cubed
    3 tablespoons all-purpose flour
    2-1/2 cups chicken broth
    1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
    1/2 bunch watercress, stems removed (about 1 cup, lightly packed)
    1-1/2 cups half-and-half cream
    3/4 teaspoon salt
    1/4 teaspoon white pepper
    1/8 teaspoon cayenne pepper
    Sour cream


Directions

    In a large saucepan, saute onion in butter 3-4 minutes or until soft. Stir in flour to form a smooth paste. Cook for 2 minutes. Gradually stir in broth and bring to a boil. Add asparagus and watercress; cover and simmer 5-7 minutes or until vegetables are tender. Cool.
    In a blender, process soup in batches until smooth. Return all to pan; stir in cream. Heat on low until cooked through (do not boil). Season with the salt, white pepper and cayenne. Serve with a dollop of sour cream. Yield: 6 servings.



Nutritional Facts 1 serving (1 cup) equals 186 calories, 14 g fat (9 g saturated fat), 50 mg cholesterol, 802 mg sodium, 9 g carbohydrate, 1 g fiber, 5 g protein.


Originally published as Asparagus Cress Soup in Bountiful Harvest Cookbook , p65






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{soups-salads-and-salad-dressings} Asparagus Chicken Chowder Recipe

 

Asparagus Chicken Chowder Recipe




It makes me feel great to prepare a delicious soup like this one and set it on the table in my favorite soup tureen. Even my three children love it. The next day, we scramble for the leftovers...if there are any. -Jona Fell, Appleton, Wisconsin

This recipe is:

Contest Winning





    Prep: 20 min.
    Cook: 1-3/4 hours
    Yield: 16-18 Servings


Ingredients

    1 broiler/fryer chicken (3 to 3-1/2 pounds)
    3-1/2 quarts water
    2 teaspoons chicken bouillon granules
    5 bacon strips, diced
    2 medium carrots, chopped
    1 medium onion, chopped
    1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
    2 cups cubed peeled potatoes
    1 tablespoon salt
    1-1/2 teaspoons dried thyme
    1/2 teaspoon pepper
    1/2 cup all-purpose flour
    1-1/2 cups heavy whipping cream
    2 tablespoons chopped fresh parsley


Directions

    Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside.
    In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute the carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
    Combine flour and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts).

    Editor's Note: If fresh asparagus is unavailable, a 10-ounce box of frozen cut asparagus (thawed), may be used. Add it with the chicken, cream and parsley.

Nutritional Facts 1 serving (1 cup) equals 222 calories, 16 g fat (7 g saturated fat), 61 mg cholesterol, 570 mg sodium, 9 g carbohydrate, 1 g fiber, 11 g protein.


Originally published as Asparagus Chicken Chowder in Taste of Home October/November 1996, p27





             Beth Layman  :)


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