Thursday, March 31, 2016

{soups-salads-and-salad-dressings} Knocks 'n' Brats Stoup

 

More recipes from Rachael Ray Magazine……..this one Nov. 2007.  I have another PT again today.  I was a bit sore yesterday from the first one!!!!!!!!!!!!!!!!!!

79º here today later, but more thunderstorms!

 

Knocks 'n' Brats Stoup

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/knocks--n--brats-stoup

Makes: 4 servings

Prep: 5 minutes

Ingredients

·                                 2 tablespoons extra-virgin olive oil (EVOO)

·                                 2 tablespoons butter, plus more for buttering toast

·                                 2 16 ounce packages shredded hash brown potatoes

·                                 1 onion, thinly sliced

·                                 Salt and pepper

·                                 1 1 lb. package shredded cabbage

·                                 1 10 ounce package shredded carrots

·                                 1 bay leaf

·                                 1 bottle beer

·                                 Fresh dill, chopped (a generous handful)

·                                 Flat-leaf parsley, chopped (a generous handful)

·                                 1 teaspoon caraway seeds (optional)

·                                 1 32 ounce container  (4 cups) chicken broth

·                                 1/4 cup spicy brown or grainy mustard

·                                 3 knockwurst sausages

·                                 3 bratwurst sausages

·                                 4 slices pumpernickel or rye bread

 

Directions

1.                              In a soup pot, heat 1 tablespoon EVOO, 1 turn of the pan, and the 2 tablespoons butter over medium to medium-high heat. Add the potatoes and onion, season with salt and pepper and cook for 7 minutes. Add the cabbage, carrots and bay leaf and cook for 5 minutes. Stir in the beer, dill, parsley and caraway seeds and cook for 1 minute. Stir in the chicken broth and mustard, bring to a simmer, then lower the heat and keep warm.

2.                              In a large skillet, combine the knockwurst, bratwurst and remaining 1 tablespoon EVOO with enough water to fill the skillet by 1/4 inch. Cook over medium-high heat until the liquid evaporates and the sausages brown, 12 to 15 minutes. Cut the sausages into 2-inch chunks.

3.                              Toast the bread, then lightly butter and cut into strips.

4.                              Top the stoup with the knockwurst and bratwurst. Serve with the toasts.

Tip: Pair with: Beringer Napa Valley Sauvignon Blanc 2006 (California)

 

 

 

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{soups-salads-and-salad-dressings} Blue Cheese-Walnut Salad

 

Blue Cheese-Walnut Salad 

Prep Time 20 min. 
Total Time 20 min.
Servings 8 servings 

2 bags (10 oz. each) European torn mixed salad greens (iceburg, Romaine, leaf lettuce, Radicchio, frisee) 
1 cup chopped PLANTERS Walnuts, toasted 
1 medium red onion, thinly sliced 
1 pkg. (4.5 oz.) ATHENOS Crumbled Blue Cheese 
1/4 cup red wine vinegar 
2 Tbsp. GREY POUPON Dijon Mustard 
1/4 cup oil 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream 

Toss greens with walnuts, onions and cheese in large bowl; set aside. Beat vinegar and mustard with wire whisk until well blended. Add oil and sour cream; mix well. Add to salad just before serving; toss lightly

Source: Kraft

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Wednesday, March 30, 2016

{soups-salads-and-salad-dressings} Spicy Cabbage Salad With Fish Sauce Dressing

 

Spicy Cabbage Salad With Fish Sauce Dressing

 
  • YIELD:4 to 6 servings
  • ACTIVE TIME:30 minutes
  • TOTAL TIME:30 minutes

INGREDIENTS

  • 4 medium cloves garlic, finely chopped
  • 2 fresh red bird's eye chili peppers, seeded and diced (see note above)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons fresh juice from 1 lime
  • 2 teaspoons Asian fish sauce
  • 2 teaspoons light brown sugar, plus more as needed
  • 1/2 head of green cabbage, quartered, cored, and cut into bite-size pieces
  • 1 small carrot, julienned
  • 1/2 pint cherry tomatoes, halved
  • 1 granny smith apple, halved, cored, and thinly sliced
  • 1 cup roasted peanuts, coaresly chopped

DIRECTIONS

  1. 1.
    Combine garlic and chili one a work surface and sprinkle the 1/4 teaspoon salt on top. Using the side and back of your knife, carefully smash the garlic and chili together to create a paste (seehere under "knife-pureeing" for visuals and an explanation of the technique).
  2. 2.
    Transfer garlic-chili puree to a large mixing bowl and stir in lime juice, fish sauce, and brown sugar. Mix well, taste, and add more sugar if needed.
  3. 3.
    Add cabbage and toss to coat. Let stand 5 minutes.
  4. 4.
    Mix in carrot, tomatoes, and apple. Transfer to a serving bowl or plate, top with peanuts and serve.

Source: Serious Eats

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{soups-salads-and-salad-dressings} Raw Corn Salad With Shiso and Basil

 

Raw Corn Salad With Shiso and Basil

 
  • YIELD:Serves 4-6
  • ACTIVE TIME:20 minutes
  • TOTAL TIME:20 minutes

INGREDIENTS

  • For the Salad:
  • 3 cups fresh corn kernels, cut from 3-4 cobs
  • 2 cups grape tomatoes, halved
  • 6-8 medium red radishes, halved and thinly sliced
  • 1 large cucumber, sliced
  • 1 medium shallot, finely sliced
  • 3 ounces feta cheese, crumbled
  • 1/4 cup loosely packed shiso leaves finely chopped, plus leaves for garnish
  • 1/4 cup loosely packed basil leaves, finely chopped, plus leaves for garnish
  • For the Dressing:
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper

DIRECTIONS

  1. 1.
    For the Salad: Combine corn, tomatoes, radishes, cucumber, shallot, feta cheese, and herbs in a large bowl. Toss gently to combine.
  2. 2.
    For the Dressing: Combine balsamic vinegar, olive oil, and Dijon mustard in a small bowl or sealable container. Whisk well or seal the container and shake vigorously until dressing is smooth and emulsified. Season with salt and pepper, blend again, and pour over salad. Toss until ingredients are evenly coated, then serve right away, garnishing with shiso and basil leaves.
Source: Serious Eats

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Rhonda in MO
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{soups-salads-and-salad-dressings} Tropical Fruit Salad

 

Tropical Fruit Salad

  • Yield: 4 servings (serving size: 1 cup)
Cooking Light

Ingredients

  • 1 1/4 cups cubed ripe mango (about 1 medium mango)
  • 1 cup chopped ripe papaya (about 1 medium papaya)
  • 1 cup chopped fresh pineapple
  • 2 kiwifruit, peeled, cut in half lengthwise, and sliced
  • 1 medium banana, sliced
  • 1 tablespoon fresh lime juice, divided
  • 1/2 cup vanilla low-fat yogurt
  • 1 tablespoon honey

Preparation

Combine first 4 ingredients in a large bowl.
Toss banana with 2 teaspoons lime juice. Add banana mixture to mango mixture; toss gently.
Combine remaining 1 teaspoon lime juice, yogurt, and honey; stir well. Spoon fruit evenly onto individual salad plates. Drizzle yogurt mixture evenly over salads.
 
Source: Cooking Light

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Rhonda in MO
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{soups-salads-and-salad-dressings} Spanish-Style Tuna and Potato Salad

 

Spanish-Style Tuna and Potato Salad

  • Yield: 5 servings
Cooking Light

Ingredients

  • 1 pound small red potatoes, quartered
  • 1 pound haricots verts, trimmed and cut into 2-inch pieces
  • 2 cups cherry tomatoes, halved
  • 1/4 cup thinly sliced shallots
  • 3/4 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1 (5-ounce) can albacore tuna in water, drained
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 5 cups torn romaine lettuce

Preparation

1. Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil; cook potatoes 6 minutes or until almost tender. Add beans; cook 4 minutes or until beans are crisp-tender and potatoes are tender. Drain; rinse with cold water. Drain.
2. Place potato mixture in a large bowl. Add tomatoes and next 5 ingredients (through tuna); toss. Drizzle potato mixture with oil and vinegar; toss to coat. Arrange 1 cup lettuce on each of 5 plates; divided potato mixture evenly among plates.
Wine note: A Spanish rosé, or Rosado, works well with the Spanish-Style Tuna and Potato Salad. Bodegas Borsao Rosado 2008 ($8) is crisp and dry, with herbal notes to match the tart dressing. --Jeffery Lindenmuth
 
Source: Cooking Light

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Rhonda in MO
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{soups-salads-and-salad-dressings} Kale Caesar Quinoa Salad with Roasted Chicken

 

Kale Caesar Quinoa Salad with Roasted Chicken

We skip the croutons and add toasted walnuts for a bit of heart-healthy crunch.
  • Yield: Serves 4 (serving size: 1 1/2 cups)
Cooking Light

Ingredients

  • 2 tablespoons hot water
  • 2 tablespoons canola mayonnaise
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, grated
  • 1.5 ounces shaved Parmesan cheese, divided (about 6 tablespoons)
  • 5 cups thinly sliced stemmed Lacinato kale
  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups chopped skinless, boneless rotisserie chicken breast
  • 2 tablespoons chopped toasted walnuts

Preparation

1. Combine first 7 ingredients in a bowl, stirring well with a whisk. Stir in 3 tablespoons Parmesan cheese. Add kale, quinoa, and chicken; toss to coat. Top with remaining 3 tablespoons Parmesan cheese and walnuts.
 
Source: Cooking Light

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Rhonda in MO
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Posted by: Rhonda <rhonda.allisongray@yahoo.com>
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Have you tried the highest rated email app?
With 4.5 stars in iTunes, the Yahoo Mail app is the highest rated email app on the market. What are you waiting for? The Yahoo Mail app is fast, beautiful and intuitive. Try it today!

Another Great Group of *~ Beth ~*

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