Sunday, May 31, 2015

{soups-salads-and-salad-dressings} TOMATO SALAD WITH FRESH HERBS AND A BALSAMIC REDUCTION

 

TOMATO SALAD WITH FRESH HERBS AND A BALSAMIC REDUCTION

Recipe and photos by For the Love of Cooking.net

Original recipe by Food Network Magazine – September 2011

2 red tomatoes, sliced into wedges

3 yellow tomatoes, sliced into wedges

3 orange tomatoes, sliced into wedges

5 small vine ripened tomatoes

Sea salt and freshly cracked pepper, to taste

3 tbsp balsamic vinegar

2 tsp brown sugar

2 tbsp olive oil

Fresh basil leaves

Fresh chives, chopped

Slice the tomatoes into wedges; season with sea salt and freshly cracked pepper, to taste.

Cook the balsamic vinegar and sugar together in a small saucepan over medium heat, until it has reduced by half, about 2 minutes. Remove from the heat and whisk in the olive oil. Drizzle the balsamic reduction over the tomatoes then top with fresh basil and fresh chives. Serve immediately.



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{soups-salads-and-salad-dressings} WATERMELON SPINACH SALAD

 

WATERMELON SPINACH SALAD

Dark green spinach leaves provide a rich backdrop for brilliant raspberries, cubed watermelon and sliced almonds in this eye-appealing salad. The light vinaigrette is the perfect way to dress up summer's finest produce.

Quick

TOTAL TIME: Prep/Total Time: 15 min.

MAKES: 8 servings

POPPY SEED VINAIGRETTE:

1/2 cup white wine vinegar

1/2 cup sugar

1/2 teaspoon ground mustard

1/4 teaspoon onion powder

1/2 teaspoon salt

1/2 cup vegetable oil

1/4 cup chopped onion

1 teaspoon poppy seeds

SALAD:

1 package (6 ounces) fresh baby spinach, torn

2 cups seeded cubed watermelon

1 cup halved green grapes

1 cup fresh raspberries

1/4 cup sliced almonds

Nutritional Facts

1 serving (1 cup) equals 234 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 166 mg sodium, 23 g carbohydrate, 3 g fiber, 2 g protein.

In a blender, combine the vinegar, sugar, mustard, onion powder and salt. Cover and process until sugar is dissolved. Continue processing while adding oil in a steady stream. Add onion and poppy seeds; process until blended.

In a large salad bowl, combine the spinach, watermelon, grapes and raspberries; sprinkle with almonds. Serve with vinaigrette. Yield: 8 servings (about 1 cup vinaigrette).

Originally published as Watermelon Spinach Salad in Quick Cooking July/August 2001, p9

http://www.tasteofhome.com/recipes/watermelon-spinach-salad#ixzz3AO2IWbRY


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Saturday, May 30, 2015

{soups-salads-and-salad-dressings} BLACK BEAN SALAD

 

BLACK BEAN SALAD

Recipe courtesy of Alton Brown

SHOW: Good Eats

EPISODE: Pantry Raid: Cool Beans

 

Total Time: 2 hr 15 min

Prep: 15 min

Cook: 2 hr

Yield: 4 servings

Not only is this dish fabulous, but Alton's bean-cooking tips are spot on!

2 cups dried black beans

1/2 celery stalk

1/2 carrot

A few sprigs fresh thyme

A few sprigs fresh parsley

1 bay leaf

1/2 onion

2 teaspoons kosher salt

1/3 cup extra-virgin olive oil

1/3 cup lime juice

1 red onion, minced

A handful fresh cilantro, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt and pepper

Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.

After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.

When beans are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.

Black Bean Salad : Alton Brown : Food Network

 

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Tuesday, May 26, 2015

{soups-salads-and-salad-dressings} SALAD OF ROASTED ASPARAGUS, MUSHROOMS AND RED POTATOES FROM WDW SWAN & DOLPHIN

 

SALAD OF ROASTED ASPARAGUS, MUSHROOMS AND RED POTATOES FROM WDW SWAN & DOLPHIN

2 fl. oz. Extra Virgin Olive Oil

1 oz. Garlic, minced

1 fl oz. Balsamic Vinegar

¼ oz. Italian Parsley, chopped

½ oz. Kosher Salt

¼ oz. Black Pepper

8 oz. Portabello Mushrooms, (whole caps, stem removed)

12 oz. Asparagus, trimmed at root end

1½ lbs. medium Yukon Gold Potatoes, cut into 1/6 wedges

Yield: 8 servings

Pre heat oven to 350°.

Combine the olive oil, garlic, balsamic vinegar, Italian parsley, salt and pepper into a bowl and whisk together.

Remove stems from the mushrooms.

Toss the asparagus in the dressing then remove and place onto separate baking sheet pan.

Toss potatoes then mushrooms on two separate baking sheets.

Place the vegetables in oven.

Bake the asparagus for 8-10 minutes.

Bake mushrooms for 15 minutes.

Bake potatoes for 25-30 minutes.

Allow the vegetables to cool at room temperature.

Slice mushrooms into even triangles and the asparagus into 1" pieces.

Toss the vegetables with the dressing and serve.

For the Dressing

¼ oz. Fresh Thyme, chopped well

½ tsp. Lemon Zest

¼ oz. Dijon Mustard

¼ oz. Garlic, minced

1 fl oz. Lemon Juice

4 fl oz. Seasoned Rice Vinegar

¼ oz. Kosher Salt

1/8 oz. Black pepper

¾ oz. Sugar

4 ½ fl oz. Extra Virgin Olive oil

Combine all the ingredients (except the oil) into a bowl and whisk together until sugar is dissolved.

Whisk in the Olive oil. Set vinaigrette aside.

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{soups-salads-and-salad-dressings} QUINOA WILTED SPINACH SALAD

 

QUINOA WILTED SPINACH SALAD

Get all the nutritious benefits of quinoa, spinach and cranberries paired with the crunchy texture of nuts in this easy and scrumptious salad. A light, flavorful dressing splashed with citrus tops everything off! —Sharon Ricci, Mendon, New York

Healthy Quick

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 10 servings

2 cups water

1 cup quinoa, rinsed

1 package (6 ounces) fresh baby spinach, torn

1/2 cup dried cranberries

DRESSING:

3 tablespoons olive oil

2 tablespoons orange juice

1 tablespoon red wine vinegar

1 tablespoon maple syrup

1 garlic clove, minced

1/2 teaspoon salt

1/8 teaspoon pepper

1 green onion, finely chopped

1/2 cup chopped pecans, toasted

Nutritional Facts

3/4 cup equals 171 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 136 mg sodium, 20 g carbohydrate, 2 g fiber, 3 g protein.

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; fluff with a fork.

In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

Yield: 10 servings

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

Originally published as Quinoa Wilted Spinach Salad in Healthy Cooking February/March 2010, p55

http://www.tasteofhome.com/recipes/quinoa-wilted-spinach-salad#ixzz3P0K5Wxp8


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{soups-salads-and-salad-dressings} COCONUT CARROT RAISIN SALAD FROM BOMA, ANIMAL KINGDOM LODGE

 

COCONUT CARROT RAISIN SALAD FROM BOMA, ANIMAL KINGDOM LODGE

2 pounds Carrots, shredded

1 pound Coconut

½ pound Brown Sugar

¾ pound Raisins

½ pound Ground Ginger

1 each Pineapple, whole grilled, peeled, and sliced

Dressing:

8 ounces Yogurt

¼ quart White Vinegar

½ T. Crushed Red Pepper

¼ cup Mint, chiffonade

Yield: 10 servings

Make the dressing and set aside.

Cook carrots and coconut with brown sugar until carrots are three fourths done and coated with caramelized sugar. Take off the heat, add raisins and ground ginger, and stir together. Let cool.

Grill sliced pineapple, and mix with coconut carrot mix and yogurt dressing.


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Monday, May 25, 2015

{soups-salads-and-salad-dressings} Potluck Chicken Vegetable Soup Recipe

 

Potluck Chicken Vegetable Soup Recipe


I experimented with various combinations, and this is the recipe I came up with. It's especially good to take to potlucks or share with friends. I often take a bowl to work to heat up for a fast lunch.


TOTAL TIME: Prep: 30 min. + cooling
Cook: 2 hours 5 min.
MAKES: 16 servings


Ingredients

1 roasting chicken (about 5 pounds), cut up and skin removed
2 celery ribs, sliced
1 large onion, chopped
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes
4 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium turnip, peeled and cubed
2 tablespoons chicken bouillon granules
1/2 teaspoon minced fresh parsley
3/4 teaspoon each dried basil, oregano and tarragon
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon garlic powder
2 cups fresh broccoli florets
2 cups frozen peas, optional


Directions

Place the chicken, celery, onion and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until chicken is tender. Remove chicken; cool.

Remove meat from bones and cut into bite-size pieces; return to pan. Add the tomatoes, carrots, potatoes, turnip, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add broccoli and peas if desired; simmer 15-20 minutes longer or until vegetables are tender. Yield: 16 servings (about 4 quarts).


Nutritional Facts

1 serving (1 cup) equals 195 calories, 9 g fat (2 g saturated fat), 55 mg cholesterol, 537 mg sodium, 10 g carbohydrate, 2 g fiber, 19 g protein.


Originally published as Hearty Chicken Vegetable Soup in Country Extra September 2001, p49






             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Spill-the-Beans Minestrone Recipe

 

Spill-the-Beans Minestrone Recipe


A meal in itself, here's a hearty soup from Reuben Tsujimura in Walla Walla, Washington that's chock-full of good-for-you veggies and vitamins. Serve with crunchy breadsticks and no one will even miss the meat!


 Healthy



TOTAL TIME: Prep: 20 min.
Cook: 20 min.
MAKES: 6 servings


Ingredients

 1 medium onion, chopped
  1 tablespoon olive oil
  2 garlic cloves, minced
  2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
  1 can (16 ounces) kidney beans, rinsed and drained
  1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  1 can (14-1/2 ounces) stewed tomatoes, cut up
  2 cups chopped fresh kale
  1/2 cup water
  1/2 cup uncooked small pasta shells
  1 teaspoon Italian seasoning
  1/4 teaspoon crushed red pepper flakes
  6 teaspoons shredded Parmesan cheese


Directions

In a large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, kale, water, pasta, Italian seasoning and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Sprinkle each serving with cheese. Yield: 6 servings.


Nutritional Facts

1 cup equals 238 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 738 mg sodium, 39 g carbohydrate, 8 g fiber, 13 g protein.

Originally published as Spill-the-Beans Minestrone in Light & Tasty December/January 2008, p56







             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Campfire Bean 'N' Ham Soup Recipe

 

Campfire Bean 'N' Ham Soup Recipe


These are the best beans and ham you'll ever taste—bar none! Friends rave about this hearty soup that I serve hot off the grill. For easy cleanup, consider covering the outside of your Dutch oven with heavy-duty foil first. —Tom Greaves, Carrollton, Illinois


 Healthy

 Diabetic Exchange


TOTAL TIME: Prep: 15 min. + standing
Grill: 1-1/2 hours
MAKES: 12 servings


Ingredients

  1 pound dried navy beans
  2 small onions
  8 cups water
  4 cups cubed fully cooked lean ham (1-1/2 pounds)
  2 smoked ham hocks
  2 cups chopped celery
  1 cup chopped carrots
  1/2 teaspoon dried basil
  1/2 teaspoon pepper


Directions

Place beans in an ovenproof Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.

Chop one onion; slice second onion and separate into rings. Set onions aside. Drain and rinse beans, discarding liquid. Return beans to the pan. Add reserved onions; stir in the remaining ingredients. Cover pan and place on the grill rack over indirect medium heat.

Cover grill; cook for 1 hour or until beans are almost tender. Uncover Dutch oven; cover grill and cook 30 minutes longer or until beans are tender. Discard ham hocks. Yield: 12 servings (3 quarts).


Nutritional Facts

One serving (1 cup) equals 293 calories, 9 g fat (3 g saturated fat), 43 mg cholesterol, 692 mg sodium, 26 g carbohydrate, 7 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.


Originally published as Campfire Bean 'N' Ham Soup in Light & Tasty October/November 2001, p33






             Beth Layman  :)


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My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Italian Bean Soup Recipe

 

Italian Bean Soup Recipe


This budget-friendly bean soup with orzo, potato and veggies is so hearty, you won't even notice it's meatless. —Gilda Lester, Millsboro, Delaware
 

 Quick


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


Ingredients

 1 medium onion, thinly sliced
  1 small potato, peeled and finely chopped
  1 celery rib, chopped
  2 tablespoons olive oil
  3 garlic cloves, minced
  3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  1/4 cup minced fresh parsley
  1 tablespoon prepared pesto
  1/4 cup uncooked orzo pasta
  1 cup fresh baby spinach
  1/4 cup grated Romano cheese


Directions

In a Dutch oven, saute the onion, potato and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, tomatoes, parsley and pesto. Bring to a boil.

Stir in pasta. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.

Add spinach and cook just until wilted. Sprinkle each serving with cheese. Yield: 6 servings (about 2 quarts).


Nutritional Facts

1-1/3 cups with 2 teaspoons cheese equals 224 calories, 8 g fat (2 g saturated fat), 6 mg cholesterol, 1,029 mg sodium, 29 g carbohydrate, 5 g fiber, 11 g protein.


Originally published as Italian Bean Soup in Simple & Delicious February/March 2011, p66





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GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Emily's Bean Soup Recipe

 

Emily's Bean Soup Recipe


This is a wonderful fall or winter meal, served with thick slices of warm homemade bread. The recipe evolved over the years as I added to it. I often double it and freeze what we don't eat. That way, I can throw some in a pot for a quick meal or if unexpected guests drop by. —Emily Chaney, Penobscot, Maine


TOTAL TIME: Prep: 25 min. + standing
Cook: 3 hours
MAKES: 22 servings


Ingredients

1/2 cup each dried great northern beans, kidney beans, navy beans, lima beans, butter beans, split green or yellow peas, pinto beans and lentils
Water
1 meaty ham bone
2 teaspoons chicken bouillon granules
1 can (28 ounces) tomatoes with liquid, quartered
1 can (6 ounces) tomato paste
1 large onion, chopped
3 celery ribs, chopped
4 medium carrots, sliced
2 garlic cloves, minced
1/4 cup minced chives
3 bay leaves
2 tablespoons dried parsley flakes
1 teaspoon dried thyme
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper


Directions

Wash all beans thoroughly; drain and place in a large saucepan. Add 5 cups of water. Bring to a rapid boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

Meanwhile, place ham bone and 3 qts. of water in a stockpot. Simmer until beans have stood for 1 hour.

Drain beans and add to the ham stock; add remaining ingredients. Simmer for 2-3 hours or until beans are tender. Cut meat from ham bone; discard bone. Add additional water to soup if desired. Yield: about 5-1/2 quarts.


Nutritional Facts

1 serving (1 cup) equals 149 calories, 2 g fat (trace saturated fat), 5 mg cholesterol, 210 mg sodium, 25 g carbohydrate, 9 g fiber, 10 g protein.


Originally published as Emily's Bean Soup in Country Extra September 1992, p47





             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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{soups-salads-and-salad-dressings} Chicken and Vegetable Noodle Soup Recipe

 

Chicken and Vegetable Noodle Soup Recipe


Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah


TOTAL TIME: Prep: 1 hour
Cook: 2-1/2 hours
MAKES: 64 servings


Ingredients

4 whole broiler/fryer chickens (3 to 4 pounds each)
10 quarts water
3 bunches celery, chopped
2 pounds carrots, sliced
2 large onions, chopped
2 jars (8 ounces each) chicken base
1/4 cup dried parsley flakes
Salt and pepper to taste
2-1/2 pounds uncooked fine egg noodles


Directions

Divide chickens and water between two stockpots. Slowly bring to a boil over low heat. Cover and simmer for 2 hours or until meat is tender, skimming the surface as foam rises. Remove chickens from broth; set aside until cool enough to handle.

Add the celery, carrots, onions, chicken base and parsley to the pots; season with salt and pepper. Cover and simmer for 15-20 minutes or until vegetables are tender.

Cook noodles according to package directions; drain. Stir into soup. Remove chicken meat from bones; cut into bite-size pieces. Add to soup; heat through. Yield: 64 servings (1 cup each).


Editor's Note: Look for chicken base near the broth and bouillon.


Nutritional Facts

1 cup equals 190 calories, 7 g fat (2 g saturated fat), 48 mg cholesterol, 837 mg sodium, 18 g carbohydrate, 2 g fiber, 14 g protein.


Originally published as Chicken Noodle Soup in The Taste of Home Cookbook 2009





             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

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