Saturday, January 31, 2015

{soups-salads-and-salad-dressings} BLUEBERRY SALAD

 

BLUEBERRY SALAD

Recipe from Pixie Collins of Delaware

1 lg box cherry Jell-O

2 cups hot water

1 cup cold water

1 can blueberry pie filling

1 lg can crushed pineapple

Mix Jell-O and hot water until Jell-O is dissolved, then add cold water. Stir. Add pie filling and whole can of pineapple with the juice. Mix well. Put in glass cake pan and put in the refrigerator until set.

Topping:

2 lg pkgs cream cheese

1 cup sugar

1 tsp vanilla

Sm pkg crushed walnuts

Mix cream cheese and sugar together until creamy. Add vanilla. Spread the mixture over the

Jell-O and sprinkle the walnuts over the top. Refrigerate. Enjoy!


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{soups-salads-and-salad-dressings} STUART ANDERSON'S BLACK ANGUS CUCUMBER DRESSING

 

STUART ANDERSON'S BLACK ANGUS CUCUMBER DRESSING

It tastes just like the restaurant version.

2 cups

1 cup packed cucumber, grated

1/4 cup yellow onion, grated

1 teaspoon Worcestershire sauce

1 dash Tabasco sauce

2/3 cup mayonnaise

1/3 cup sour cream

3/4 teaspoon salt

1 pinch white pepper

1 1/2 teaspoons white vinegar

1/2 teaspoon garlic granules

1 1/2 teaspoons granulated sugar

Mix all ingredients together in a mixer on low speed for 10 minutes.

Pour into a container, cover and refrigerate 8 hours or overnight.


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{soups-salads-and-salad-dressings} Fruit salad with sweet dressing

 

Fruit salad with sweet dressing

Recipe from Leslie Rodriguez of Salisbury, Md.

2 sliced bananas

1 cup chopped pinapple

1 cup square cut apples

4 cut up kiwis

1 cup blueberries

3 cups sliced strawberries

2 large boxes of pudding (prepared)

Mix all fruits together in pudding.

Sweet Dressing:

1 cup of caramel

1/2 cup sugar

1 cup of watermelon juice

1/4 cup apple juice

1/4 cup grape juice

1 container of Cool Whip!

Mix Cool Whip with juices, sugar, and caramel.

Let cool!

Top fruit salad with sweet dressing and ENJOY!

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Tuesday, January 27, 2015

{soups-salads-and-salad-dressings} Roasted Carrot and Red Quinoa Salad

 

Roasted Carrot and Red Quinoa Salad

ACTIVE: 30 MIN

TOTAL TIME: 1 HR

SERVINGS: 8

MAKE-AHEAD

Cumin, coriander and cardamom punch up this salad, inspired by a favorite dish at Chloé's French Café in Santa Rosa, California.

2 teaspoons sweet paprika

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cardamom

Salt

Freshly ground black pepper

4 large carrots, thinly sliced lengthwise

1 small red onion, thinly sliced

7 tablespoons extra-virgin olive oil

1/2 cup walnuts

1 cup red quinoa

2 cups water

2 tablespoons fresh lemon juice

5 ounces mixed salad greens

1/2 teaspoon finely grated lemon zest

1 teaspoon Dijon mustard

1/2 cup dried cranberries

2 tablespoons chopped flat-leaf parsley

Preheat the oven to 400°. In a small bowl, whisk the paprika with the turmeric, cumin, ginger, coriander, cinnamon, cayenne, cardamom and 1 teaspoon each of salt and black pepper. In a medium bowl, toss the carrots with the onion and 2 tablespoons of the oil. Add 1 tablespoon of the spice mix and toss to coat. Spread the vegetables on a rimmed baking sheet and roast for 20 to 25 minutes, stirring once or twice, until tender.

    Meanwhile, spread the walnuts in a pie plate and bake for about 7 minutes, until golden. Let cool, then coarsely chop.

In a medium saucepan, combine the quinoa with 2 teaspoons of the spice mix and the water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Uncover, fluff with a fork and let cool slightly.

In a large bowl, whisk 2 tablespoons of the oil with 1 tablespoon of the lemon juice and season with salt and black pepper. Add the salad greens and toss to coat. Spread the greens on a large platter. In the same bowl, whisk the remaining 3 tablespoons of oil with the remaining 1 tablespoon of lemon juice and the zest, mustard and 1 teaspoon of the spice mix; season with salt. Add the quinoa, walnuts, cranberries, parsley and roasted vegetables and toss well. Spoon the quinoa salad on the greens and serve.

Published October 2012


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{soups-salads-and-salad-dressings} SMOKY QUINOA AND BACON SALAD

 

SMOKY QUINOA AND BACON SALAD

TOTAL TIME: 45 MIN

SERVINGS: 4

This earthy and smoky-spiced quinoa recipe is loaded with bacon and makes the perfect accompaniment to barbeque or grilled dishes.

1 cup uncooked quinoa

2 cups water

Pinch of kosher or sea salt

8 pieces of bacon

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon spicy brown mustard

1 teaspoon brown sugar

1/2 teaspoon smoked paprika

1/2 teaspoon ground chipotle

1/4 teaspoon kosher or sea salt

Fresh cracked black pepper, to taste

1/4 medium red onion, thinly sliced

1/4 cup chopped Italian parsley

Combine the quinoa, water and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa. Set aside to cool.

Crisp the bacon, drain and cut into 1-inch pieces. Set aside.

    In a bowl, whisk together the olive oil, balsamic vinegar, mustard, brown sugar, smoked paprika, chipotle, salt and pepper. Set aside.

In a large bowl, toss together the cooked quinoa, bacon pieces, red onion and parsley. Toss with the dressing and serve at room temperature or chilled.


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{soups-salads-and-salad-dressings} Zesty Coleslaw

 

Zesty Coleslaw

Originally published as Zesty Coleslaw in Taste of Home June/July 2014

This simple slaw tastes best when it's refrigerated for at least one hour. The mixture seems to get creamier as it sits. Michelle Gauer, Spicer, Minnesota

12 servings


Zesty Coleslaw


1 cup mayonnaise1/2 teaspoon celery seed
1/3 cup sugar2 packages coleslaw mix; 14 ounces each
3 tablespoons cider vinegar1 small sweet red pepper; chopped
1 teaspoon seasoned salt1/2 cup sweet onion; thinly sliced
3/4 teaspoon pepper


In a large bowl, mix the first six ingredients. Add coleslaw mix, red pepper and onion; toss to coat. Refrigerate at least 1 hour before serving.

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Monday, January 26, 2015

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

 



Pretty Low carb and very fast. David was not feeling great yesterday and wanted something light and easy on his stomach.
I made two cups of Minors chicken broth, added about 1/2 cup of diced Char Siu, 1/4 cup cooked rice ...maybe a tad more, close to a cup of broccoli slaw and a splash of soy sauce.

David liked my soup last night more than I knew. This morning he asked if I had any more of that soup? I told him no but I would make some more for him. He asked because he wanted to be sure that it would have "strawberries" (char siu) and the "black stuff" in it. (That would be red cabbage that was in the broccoli slaw). 
Too funny.

The Char Siu is great to have on hand. My Hawaiian cooking pal said the stuff to use was NOH brand. I followed directions adding a 1/2 cup water to the package. I swear it looked like raspberry jello but it does a great job. I marinated a pork tenderloin in it for a day and a half then took it out dried it off and roasted it in my toaster oven 425F convection for 20 minutes. It's really good and does not taste like jello. Fortunately it not too sweet which I was afraid of when I started. I zoomed overdo Amazon to buy some more packets of the stuff. 
I made plain rice the other day so I'm set for some fried rice with a bit of char Siu.


latest photos at http://www.flickr.com/terrypogue



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Sunday, January 25, 2015

{soups-salads-and-salad-dressings} Oregon Clam Chowder

 

Oregon Clam Chowder


1/2 pound bacon; chopped2-3 6 ounces cans of chopped clams
1 medium onion; chopped3 cups Milk
4 stalks Celery; chopped1 cup Heavy cream
2 tablespoons GF flour mix1/2 teaspoon Thyme
4 large Potatoes; diced2-4 tablespoons GF flour mix or cornstarch; to thicken
2 tablespoons Butter1-1 1/2 teaspoons Salt and pepper to taste
8 ounces Clam juice


In a large stock pot cook bacon over medium heat until crispy. Remove the bacon and set aside. Drain all but 1 T of bacon dripping out of the pot.

Add chopped celery and onion to the pot and cook over medium heat until tender. Next, add butter and 2 T GF flour mix to the pot.

Add potatoes, salt and pepper, l bottle of clam juice, and the liquid from the canned clams. Cook the potatoes at a low simmer over medium heat until tender. Try not to over cook them or they will become mashed potatoes. Do not add the clams yet or they will become a little rubbery through the cooking process.. You could use water if you don't have clam juice

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{soups-salads-and-salad-dressings} WARM BULGUR SALAD WITH GARLICKY POMEGRANATE DRESSING (NARLI CEVIZLI SICAK BULGUR SALATASI).

 

WARM BULGUR SALAD WITH GARLICKY POMEGRANATE DRESSING (NARLI CEVIZLI SICAK BULGUR SALATASI).

Turkish food writer Engin Akin created this wholesome salad. The dressing gives a kick to the mellow, nutty bulgur, while fresh pomegranate seeds and tiny cherry tomatoes shine like jewels against the grain and chickpeas. Akin uses fine bulgur (made from pre-cooked durum wheat kernels) that usually cooks with equal parts water. An additional 1/2 cup water here softens the sun-dried tomatoes. Her beverage suggestion: raki (the Turkish aniseed pastis), diluted with water and ice, or a Turkish wine made with a blend of Oküzgozü and Bogazkere, two grape varieties indigenous to Middle Anatolia.

The bulgur:

1/4 cup extra-virgin olive oil

2 1/2 ounce sun dried tomatoes (about 1 cup), coarsely chopped

11 ounces (about 2 cups) fine bulgur

2 1/2 cups hot water

The dressing:

1/4 cup extra-virgin olive oil

4 to 5 tablespoons pomegranate molasses (also sold as pomegranate syrup)

4 garlic cloves, finely chopped

Lime juice, sugar and salt to taste

To Finish

3 ripe plum tomatoes, cut into 1-inch pieces

2 cups canned, drained chickpeas

1/3 cup coarsely chopped dill

1/4 cup walnuts, lightly toasted and coarsely chopped

Seeds of two medium pomegranates (about 2 cups)

11 ounces (about 1 cup) cherry or grape tomatoes, halved

The bulgur: Heat the olive oil in a medium pot over medium heat.

Sauté the sun-dried tomatoes about 1 minute (be careful not to scorch them). Add the bulgur and sauté, stirring, about 1 minute. Add the hot water, stir and cover. Cook at very low heat until the water is absorbed, 8 to 10 minutes. Fluff the bulgur with a fork and let it cool a bit.

The dressing: While the bulgur cooks, whisk the olive oil with the molasses, garlic, lime juice, sugar and salt. Set aside.

To assemble: While the bulgur is still warm, combine it in a large bowl with the plum tomatoes, chickpeas, dill, walnuts and dressing.

Toss gently to mix. Transfer to a serving bowl and toss very lightly with the pomegranate seeds and cherry tomato halves. Serve warm.

Makes 12 servings

Per serving: 267 calories (37 percent from fat), 11.6 g fat (1.4 g saturated, 7.2 g monounsaturated), 0 cholesterol, 6.8 g protein, 37.7 g carbohydrates, 7.4 g fiber, 222.1 mg sodium.


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{soups-salads-and-salad-dressings} BULGUR SALAD WITH ROASTED PEPPERS, CHICKPEAS AND PISTACHIOS

 

BULGUR SALAD WITH ROASTED PEPPERS, CHICKPEAS AND PISTACHIOS

Pomegranate molasses, a Middle Eastern specialty, has hints of fruitiness and a concentrated sweet-sour taste. Here, its intensity combines with lemon juice and olive oil to create a dressing with full-ranging flavor. If you have a choice of bulgur styles, choose a medium grind to stand up to the hearty beans, nuts and dried fruits.

1 1/2 cups medium-grind bulgur wheat

2 1/4 cups chicken or vegetable broth

1/4 cup fresh lemon juice

1/4 cup pomegranate molasses

2 tsp. sugar

2 tsp. salt, plus more, to taste

Freshly ground pepper, to taste

6 Tbs. extra-virgin olive oil

1 can (15 oz.) chickpeas, drained and rinsed

3/4 cup pistachios

2 large jarred roasted red bell peppers, chopped

1/2 cup chopped fresh flat-leaf parsley, cilantro and/or mint, plus small whole leaves for garnish

1 cup sweetened dried cranberries or dried sweet cherries

2 cups plain yogurt (optional)

Put the bulgur in a heatproof bowl. In a small saucepan over high heat, bring the broth to a boil. Pour the broth over the bulgur, cover and let stand until the liquid has been absorbed, about 30 minutes.

Meanwhile, in a small bowl, whisk together the lemon juice, pomegranate molasses, sugar, 1 1/2 tsp. of the salt and several grindings of pepper until the sugar dissolves. Add the olive oil in a thin stream, whisking constantly until the dressing is well blended.

In a small bowl, stir together the chickpeas and the remaining 1/2 tsp. salt. Whisk the dressing to recombine, then add it, along with the chickpeas, to the bowl with the bulgur and stir to mix well. Cover and refrigerate for 2 hours.

When ready to serve, in a small bowl, stir together the pistachios and a pinch of salt. Add the pistachios, bell peppers, chopped herbs and cranberries to the bulgur and stir well. Taste and adjust the seasonings with salt and pepper.

Divide the salad among individual plates, garnish with whole herb leaves and top each portion with a dollop of yogurt. Serve immediately.

Serves 6

Adapted from Williams-Sonoma Salad of the Day, by Georgeanne Brennan (Weldon Owen, 2012)

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{soups-salads-and-salad-dressings} Bulgar chickpea salad

 

Bulgar chickpea salad

Source: SNAP-Ed Connection

1¼ cups water

1 cup coarse bulgur

1 teaspoon dried parsley

1 teaspoon minced onion

1 teaspoon soy sauce

½ cup chopped green onions

½ cup raisins

½ cup chopped carrots

¾ cup canned chickpeas (garbanzo beans), drained and rinsed

Dressing:

2 tablespoons oil

2 tablespoons lemon juice

1 tablespoon soy sauce

1 garlic clove, minced

Black pepper to taste

In a medium saucepan, bring water to boil. Stir in bulgur, parsley, minced onion, and soy sauce. Reduce heat to low and cover. Simmer 15-20 minutes (until all water is absorbed and bulgur is not too crunchy). Do not overcook.

 

Remove from heat and allow to cool; fluff with fork.

 

Combine dressing ingredients; stir well.

 

Put bulgur mixture in a large bowl. Pour dressing over bulgur mixture and mix well.

 

Stir in green onions, raisins, carrots, and

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{soups-salads-and-salad-dressings} BLT IN A BOWL

 

BLT IN A BOWL

1/4 cup uncooked elbow macaroni

3 tablespoons mayonnaise

4 teaspoons chili sauce

1-1/2 teaspoons lemon juice

1/2 teaspoon sugar

1/2 teaspoon chicken bouillon granules

1 plum tomato, chopped

2 tablespoons chopped red onion

1 cup torn iceberg lettuce

1 bacon strip, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water. In a small bowl, combine the mayonnaise, chili sauce, lemon juice, sugar and bouillon; stir in the macaroni, tomato and onion. Refrigerate until chilled. Serve in a lettuce-lined bowl; sprinkle with bacon.

Yield: 1 serving


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{soups-salads-and-salad-dressings} ASPARAGUS CHICKEN CHOWDER

 

ASPARAGUS CHICKEN CHOWDER

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

Contest Winning

TOTAL TIME: Prep: 20 min.

Cook: 1-3/4 hours

MAKES: 16-18 servings

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

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)

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

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