Wednesday, December 31, 2014

{soups-salads-and-salad-dressings} Traditional New Year's Day Foods

 

On New Year's Day in the South, it's customary to have dishes like these thought to bring you luck throughout the coming year.
Happy New Year Everyone.
Jodi
 
 
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{soups-salads-and-salad-dressings} Damaris Phillips Tomato Soup Recipe

 

Tomato Soup
http://www.foodnetwork.com/recipes/damaris-phillips/tomato-soup.html
***** for 10 Reviews
Recipe courtesy of Damaris Phillips
SHOW: Southern at Heart
EPISODE: Card Game with Grampy
Total Time: 55 minutes
Prep: 10 minutes
Cook: 45 minutes
Yield: 4 to 6 servings
Level: Easy
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 large onion, cut into medium dice (2 cups)
2 stalks celery, cut into small dice (1 cup)
Two 14-ounce cans fire-roasted diced tomatoes, drained and juice reserved
1/4 cup fire-roasted red peppers, chopped
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1 bay leaf
2 tablespoons all-purpose flour
2 1/2 cups vegetable stock
1/2 cup white wine
1 cup heavy cream
Kosher salt and freshly ground black pepper
 
Directions
In a Dutch oven over medium heat, melt the butter. Add the onions and celery and cook until tender, about 5 minutes. Add the tomatoes, red peppers, Italian seasoning, red pepper flakes and bay leaf. Stir to combine and sprinkle with the flour. Cook until the flour starts to brown, about 3 minutes.
Meanwhile, combine the vegetable stock, white wine and reserved juice from the canned tomatoes in a saucepan and bring up to a simmer. Slowly pour the hot liquid into the vegetable mixture, stirring the entire time. Cover and cook on low for 20 to 25 minutes. Remove the bay leaf.
Using a hand mixer or blender, blend the soup until smooth and return it to low heat in the Dutch oven. Let the mixture reduce by one-quarter, 7 to 10 minutes, and then stir in the cream. Season with salt and pepper to taste.

BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth. 
 
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{soups-salads-and-salad-dressings} Slow Cooker Spicy Black-Eyed Peas

 

Traditional New Year's Day Food
Slow Cooker Spicy Black-Eyed Peas
http://allrecipes.com/Recipe/Slow-Cooker-Spicy-Black-Eyed-Peas/?prop24=hn_slide1_Slow-Cooker-Spicy-Black-Eyed-Peas&evt19=1
"Enjoy this easy crock pot recipe that's perfect for pot luck dinners and barbecues."
Prep Time: 30 Minutes
Cook Time: 6 Hours Ready In: 6 Hours 30 Minutes
Servings: 10
"Black-eyed peas grab some heat and spice from jalapeno peppers and cumin in this flavorful slow cooker preparation that also includes diced ham, bacon, bell peppers, onion, and garlic."
INGREDIENTS:
6 cups water
1 cube chicken bouillon
1 pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, stemmed, seeded, and diced 1 jalapeno chile, seeded and minced
8 ounces diced ham
4 slices bacon, chopped
1/2 teaspoon cayenne pepper
1 1/2 teaspoons cumin
salt, to taste
1 teaspoon ground black pepper

DIRECTIONS:
Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

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{soups-salads-and-salad-dressings} Slow-Cooker New Hoppin' John (New Year)

 

Slow Cooker New Hoppin' John
A no-fuss version of Hoppin' John features just six ingredients and convenient slow-cooker preparation.
Prep Time 10 minutes  
Total Time 8 hours 20 minutes
Servings 4
Ingredients
2 smoked pork hocks (about 1 1/4 lb)
1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton) 
1 tablespoon dried chopped onion
2 cans (15.8 oz each) black-eyed peas, drained, rinsed
1/2 lb smoked sausage, cut in half lengthwise, then cut crosswise into 1-inch pieces 
1/2 cup uncooked instant rice

Directions
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place pork hocks in cooker. Add 1 cup of the broth (refrigerate remaining broth). Top pork with onion, peas and sausage.
Cover; cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones, skin and fat. Return pork to cooker. Add remaining broth and the rice. Increase heat setting to High. Cover; cook 10 minutes or until rice is tender.

Expert Tips
Planning on leftovers? The rice will continue to soak up the juices, making this more of a casserole the next day. The flavor is still nice, but add a little water before reheating if you prefer a soup.
Have plenty of red pepper sauce and corn bread on hand to go with this southern treat.
Have this stew on New Year's Day. Legend has it, eating black-eyed peas on New Year's Day ensures prosperity in the coming year.

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Sunday, December 28, 2014

{soups-salads-and-salad-dressings} Krome Guacamole

 

Krome Guacamole

From William Krome, Homestead FL


2 cups avocado; diced3 squirts Tabasco sauce; or salsa, to taste
3 teaspoons lime juice1/2 teaspoon salt
1/2 oz blue cheese

Make a paste of blue cheese, Tabasco, salt and a small amount of the avocado. Add the diced avocado to the paste mixture, mashing with a fork. It's best if mashed together with the fork, since a blender or food processor would leave the mixture watery. Serve as a dip for chips, sandwich filling or as a salad dressing.

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{soups-salads-and-salad-dressings} Fruit Stuffed Avocados

 

Fruit Stuffed Avocados

4 Servings     

2 avocados; halved and pittedyogurt honey dressing; serve on the side
1 orange; tangerine or pummelo, peeled and sectioned1/2 cup low fat plain yogurt
1/2 cup strawberries; sliced, or other berries1 teaspoon honey
1/2 cup mango; papaya or pineapple, chopped1 tablespoon skim milk
2 carambolas; seeded and sliced

Blend together ingredients for dressing and chill.

If preparing this in advance, sprinkle avocados with lime juice, fill with fruit and chill; or cut avocados just before serving and fill with prepared fruit.

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Saturday, December 27, 2014

{soups-salads-and-salad-dressings} Greek Salad with Pork

 

Greek Salad with Pork

Source: National Pork Board

Who doesn't love Greek salad? This one is made with a dreamy homemade dressing that would taste great as a dip or dressing for other veggies, too. The quickly-cooked pork turns the salad into a full meal.

Serves: 4
Prep Time: 30 minutes
Cook Time: 10 minutes

Greek-Style Dressing:
1/2 cup plain low-fat yogurt
1/2 cup nonfat sour cream
1 teaspoon fresh lemon juice
1 clove garlic, minced
1/4 teaspoon dried oregano leaves
3 tablespoons nonfat milk

Greek salad:
6 ounces fresh baby spinach or mixed salad greens (about 8 cups)
12 cherry tomatoes, halved lengthwise
1/2 small cucumber, thinly sliced
1/2 small onion, thinly sliced and separated into rings
2 1/2 teaspoons Greek seasoning
1/4 teaspoon kosher salt
1 1/4 pounds thin-cut pork cutlets
freshly ground black pepper

To make the dressing: Stir together the yogurt, sour cream, lemon juice, garlic and oregano until well mixed. Stir in enough milk to reach the desired consistency. Cover and refrigerate until serving.
To make the salad: In a large salad bowl, toss the spinach, tomatoes, cucumber and onion. Cover and refrigerate.
Mix together the Greek seasoning and salt and sprinkle evenly over the pork. Gently rub the seasoning into the meat.
In a large skillet lightly coated with flavorless vegetable spray or oil, cook half of the cutlets over medium-high heat for 2 to 3 minutes or until cooked through and tender. Do not overcook. Transfer the cutlets to a cutting board. Cook the remaining cutlets, adding more vegetable spray if needed.
When all the cutlets are cooked, cut them in half, crosswise. Divide the spinach mixture among 4 plates. Arrange a quarter of the pork on top of each salad and drizzle with 2 tablespoons of the dressing. Sprinkle with black pepper and serve with the remaining dressing on the side.

Note: If you can't find Greek seasoning blend in the supermarket, make your own: Mix together 2 teaspoons dried oregano, 1/4 teaspoon garlic salt and 1/8 teaspoon onion powder.

Per Serving: 255 calories; 6 g fat; 2 g saturated fat; 319 mg sodium; 17 g carbohydrate; 2 g fiber; 30 g protein

Courtesy National Pork Board

Lena

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{soups-salads-and-salad-dressings} Chicken Salad with Dried Cherries and Onions

 

Chicken Salad with Dried Cherries and Onions

Source: Fabulous Food Associations

Use leftover chicken to make this quick and delicious sandwich filling. Make sandwiches on slices of country or sourdough bread.

Serves: 12

4 1/2 cups diced smoked chicken breast
1 1/2 cups diced celery
2 1/4 cups diced onions
2 1/4 cups chopped dried cherries
1 1/2 cups pecans, lightly toasted
1/2 cup minced fresh basil
2 cups mayonnaise
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper
1 teaspoon grated orange zest
3 tablespoons refrigerated orange juice, fresh

Place all the ingredients in a mixing bowl and stir gently to mix. Cover and refrigerate until ready to prepare sandwiches.

Lena

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Friday, December 26, 2014

{soups-salads-and-salad-dressings} “Leftover Turkey” Soup

 

Susan shares

"Leftover Turkey" Soup

 Other vegetables may be added or substituted such as corn, zucchini, tomatoes, potatoes, peas, and mushrooms.

1 1/2 teaspoons salt

1/4 teaspoon poultry seasoning or sage

Bones and trimmings from one turkey or two chickens (you could also use Rotisserie chicken)

3 cubes or 3 teaspoons chicken bouillon

1 bay leaf

6 cups water

1/2 cup barley or rice, or 1 cup noodles

3 medium carrots, sliced

2 ribs celery, sliced

3 medium onions, sliced or chopped

2 tablespoons chopped parsley

 

In large saucepan, combine first 6 ingredients. Simmer covered, 1 1/2 hours. Remove bones; cut off meat and return meat to broth. Add remaining ingredients except parsley to broth. Simmer covered, 30 minutes or until vegetables and barley are tender. Garnish with parsley. Makes 6 to 8 servings.

 

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Tuesday, December 23, 2014

{soups-salads-and-salad-dressings} Honey Braised Pork Hock with Southern Corn and Potato Chowder

 

Honey Braised Pork Hock with Southern Corn and Potato Chowder
http://www.honey.com/recipes/detail/51/honey-braised-pork-hock-with-southern-corn-and-potato-chowder
Yield: 4 servings
Ingredients
Pork Hock
2 lb.  - pork hock
4 tablespoons  - Cajun seasoning
1 lb.  - dark mire poix....SEE NOTE
1 cup  - honey
2 cups - dark chicken stock
1 - cinnamon stick
 
Chowder
8 oz  - Vidalia onion
8 oz  - heavy cream
16 oz  - chicken broth
1 tablespoon  - rosemary
1 lb.  - Yukon gold potato, diced
1 lb. - kernel corn
6 oz  - red bell pepper, chopped
1 oz  - pea tendrils , seasoned with 1/4 teaspoon smoked paprika

Directions
Score pork hocks and season with Cajun seasoning and salt, to taste. Place pork in braising pan with lid and add mire poix, then add 1/2 the amount of honey, chicken stock and cinnamon stick. Bring to a simmer and place in 350-degree oven for 3 hours.
In a medium pot, sweat onions until translucent. Add cream, chicken broth, rosemary and potatoes. Add 1/2 the amount of corn and red peppers. Cook until potatoes are soft.
Scoop out 1/2 of chowder mix and set aside, puree remaining chowder and then re-add reserved chowder. Add salt and chili flakes to taste.
Pull pork hock meat away from the bone and chop into fork friendly pieces. With remaining honey and 1 cup of pan stock, glaze pork pieces in a hot sauté pan. Add remaining peppers and corn to chowder and simmer for five minutes.
Ladle 6 oz of chowder into a large soup bowl, and top with 1/4 oz seasoned pea tendrils and the honey glazed pork hock.

NOTE:
Mirepoix  - or mire poix pronounced (meer pwah), is a French cooking term.  This French flavor base is used to increase flavor, aroma and balance.  This is where you start building flavor, especially for stocks, soups, stews, gravies and sauces. Also used as a bed to braise and cook meats or fish upon. It's a combination of chopped aromatic vegetables, traditionally onions, carrots and celery. Two parts onion, one part carrot and one part celery, all chopped the same size for even cooking. This can be large or small depending on what you are preparing. Then sautéed or sweat in unsalted butter, olive oil or a combination of the two, to soften the vegetables and start the flavor building process. Then add other ingredients to your mirepoix base like herbs, spices, seasonings, water, wine, additional vegetables, meats, legumes, etc.

There can be many variations but the basic traditional Mirepoix recipe is:

1 cup onion, (about 1 large) peeled and chopped

1/2 cup carrot, (about 1 medium) trimmed, peeled and chopped

1/2 cup celery,  (about 1 large stalk), trimmed and chopped (the darker the green the better the flavor, and yes, you can have celery on a low sodium diet as an average stalk of celery has only about 35 milligrams of natural occurring sodium), and you don't usually eat a whole stalk.

Note:  Mirepoix is more about percentages than exact measurements.

Look upon your cutting board and see the mound of chopped onion. The carrot and celery should each be the same size mounds which together will be equal to the mound of onions.

Many countries or regions have their own combinations of vegetables they start with to create their own distinctive and unique aroma and taste.  This is how we distinguish Italian food from Mexican, French or Cajun. It's not just about the spices or seasonings, which are important, but it's the flavor base or their unique mirepoix used to start with, which makes the flavor difference, also the look and the aroma.

A few of these unique combinations are:

Italian – Soffritto – Onions, garlic, celery and often contains fresh parsley

Spanish – Sofrito – Tomatoes, onions, bell peppers and garlic

Portuguese – Refogado – Onions, tomatoes and garlic

German – Suppengrun or Soup greens – Leeks, carrots and a piece of celeriac (celery root)

Cajun/Creole – Lovingly called the Holy Trinity – Onions, celery and bell peppers


Today it seems that so many recipes start building their flavor with canned, boxed, cubed or paste broths and bouillons. The problem is, these are almost always very high in sodium. Even lower sodium versions can be too high in sodium. Many low sodium brands are made with potassium chloride which can affect the taste and is not safe to use for many folks on a low sodium diet because of their medications or other health issues like kidney dialysis. Just one cup of commercially made broth can contain over half of their daily sodium allowance and one cup of bouillon can have almost a full days worth of their recommended daily sodium intake.  

So instead, learn to start building flavor with a mirepoix.  If you don't have good knife or chopping skills, look for fresh or frozen mirepoix in larger grocery stores. Even Trader Joe's has the frozen ready and nicely chopped for you. Most of what I have seen available is about a 1/4- 1/2 -inch chop or dice which is great for soups. Remember, the more you chop, the better you get.  Fresh is best, so practice, practice, practice. However, having some mirepoix in your freezer can be quite handy.

This is actually where I started with the idea for Table Tasty.  Once I started creating, the first ingredients I added were onions, carrots, celery. The early versions had green bell pepper, garlic and tomato. Changes came because many customers didn't like the green bell pepper, so I changed it to red bell pepper. Many didn't like the garlic (so I took it out) and I took out the tomato for the kidney patients especially for the kidney dialysis patients.

Soups are one of the most challenging recipes to make flavorful and low sodium. Here in the US it is very common to start recipes, especially soup recipes with a can of soup, or commercially made broth, stock, or bouillon. In fact, today it is not easy to find a soup recipe without any of these ingredients. It is best just to start building flavor with a mirepoix of some sort.

In the last newsletter I mentioned to try new flavors. Lentils are considered one of the healthiest foods in the world. Nutritious, high in fiber, and quick cooking compared to other legumes (beans).  No pre-soaking needed. There are many varieties which vary in color, texture and flavor. Try them in soups, salads, vegetarian patties and side dishes. Lentils date back over 8,000 years. They are popular in Indian dishes such as (dal), as well as Middle Eastern, French, Italian, and Greek to name a few.  The green French Le Puy, are a bit more expensive for lentils but quite flavorful and hold their shape. Most of us are more familiar with the brown lentils which I use a lot. There are also black, yellow, red and orange colors. Usually sold whole, you can find them also split into halves.

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{soups-salads-and-salad-dressings} Runner-Up Henry’s Palisade Peach Salad

 

I realize peaches aren't in season, but I think this salad would be good with pears or apples.
Henry De La Hoz
2nd Place – Sweet and Savory Palisade Peach Recipe Contest
Henry's Palisade Peach Salad
6 Palisade Peaches cut in wedges
1/2 cup Shallots, finely diced
1/2 cup fresh basil, finely chopped
Juice of half a lemon
1/2 tsp kosher salt
1/2 tsp ground pepper
1 Tbsp. Olive oil
2 Tbsp. Tart Berry Balsamic Vinegar

Mix all ingredients and place in large bowl. Best if chilled.
 
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