Friday, September 30, 2016

{soups-salads-and-salad-dressings} Couscous Salad with Butternut Squash and Cranberries

 

From a recent column of Susan’s.

Couscous Salad with Butternut Squash and Cranberries

1 medium butternut squash (2 1/2 to 3 pounds), peeled and cut into 1-inch pieces

1 onion, thinly sliced

1/2 cup dried cranberries

1 cup water

1 cup uncooked couscous

4 or 5 tablespoons white wine vinegar

2 tablespoons olive oil

Zest of one orange

1/2 teaspoon coriander

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon cumin

1 to 3 teaspoons salt

1 can garbanzo beans, drained

3 ounces goat cheese

 

Preheat oven to 425 degrees. Toss the squash cubes and the onion slices with a bit of olive oil and salt. Spread them on a baking sheet and roast, stirring occasionally, until the squash is tender and the onions are starting to crisp at the tips, about 30 minutes. Allow to cool before combining with other ingredients.

Cover the cranberries with very hot water and set them aside to plump while the squash is cooking. Drain before combining with the other ingredients.

Bring the water to a boil in a small saucepan. Remove the pan from the heat and stir in the couscous and 1/2 teaspoon of salt. Cover and let sit for about 15 minutes until the couscous has absorbed all the water. Fluff the couscous with a fork and set aside.

In a small bowl, whisk together vinegar, olive oil, zest, spices and 1 teaspoon of salt.

Combine squash, onions, couscous, garbanzo beans and drained cranberries in a large bowl. Pour the dressing over the salad and stir to combine. Crumble the goat cheese into chunks with your fingers and gently fold them into the salad. Taste to check seasoning and add salt if needed.

This salad can be served room temperature or cold. Leftovers will keep refrigerated for up to a week.

 

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{soups-salads-and-salad-dressings} Brown Rice Citrus Salad

 

From a recent column from Susan.

Brown Rice Citrus Salad

1 cup brown and wild rice

1/2 cup dried cranberries

3/4 cup pecans, toasted and chopped

2 green onions, sliced thin

2 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons honey

2 tablespoons fresh orange juice

3/4 teaspoon orange zest

Fresh cracked pepper, to taste

Pinch of salt

 

Cook rice as per directions and cool in refrigerator. Combine liquid and pour over rice. Add rest of ingredients and chill. Can serve chilled or at room temperature. Will keep for several days.

 

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Thursday, September 29, 2016

{soups-salads-and-salad-dressings} Marinated Corn, Tomato and Halloumi Salad

 

Marinated Corn, Tomato and Halloumi Salad

This Latin American-inspired salad ups the ante on the ripe, sweet quality of summer vegetables by marinating them briefly. Adding a smoked salt to the dressing imparts a subtle grilled flavor.

To save a cooking step, buy precooked quinoa or wheat berries (available on the salad bar at many Whole Foods Markets).

To augment the salad’s Latin American inspiration, add a tablespoon of chopped cilantro.

Make Ahead: The vegetables need to marinate for 1 hour.

Tested size: 4-6 servings

INGREDIENTS

FOR THE SALAD

2 small sweet chili peppers in various colors, seeded and thinly sliced

1/2 poblano pepper, seeded and cut into thin, bite-size pieces

1/2 pint (3/4 cup) cherry tomatoes, each cut in half

Kernels from 2 ears sweet corn

1 tablespoon sherry vinegar

1 tablespoon extra-virgin olive oil

Kosher salt

Freshly ground black pepper

One 6-ounce piece halloumi cheese, cut into 1/4-inch-thick slices

1 head butter lettuce or Bibb lettuce, washed, dried, and cut or torn into large pieces

4 cups packed arugula, washed and dried

Flesh of 1 large, firm avocado, cut into bite-size chunks

1 cup cooked, cooled quinoa

1 cup cooked, cooled wheat berries

 

FOR THE DRESSING

1 large clove garlic, minced

1/4 cup sherry vinegar

1 to 2 teaspoons crushed red pepper flakes

1 teaspoon smoked salt

3/4 cup extra-virgin olive oil

 

DIRECTIONS

For the salad: Combine the sweet chili peppers, poblano pepper, tomatoes, corn, sherry vinegar and oil in a medium bowl. Season with a pinch each of kosher salt and pepper; toss gently to incorporate. Marinate at room temperature for 1 hour.

Meanwhile, make the dressing: Combine the garlic, sherry vinegar, crushed red pepper flakes (to taste) and smoked salt in a mixing bowl. Gradually drizzle in the oil, whisking constantly, just long enough to lightly emulsify the dressing.

Preheat a grill pan over medium-high heat. Add the halloumi; cook for about 30 seconds on each side or until browned in spots. The texture should be firm and slightly chewy. Let cool slightly, then cut into bite-size pieces, about the same size as the avocado and cherry tomatoes.

Combine the butter lettuce and arugula, avocado, pan-grilled halloumi pieces, wheat berries, quinoa and the lightly marinated vegetables in a large serving bowl. Gradually pour in the dressing, adding just enough to coat; toss well. (You might not use all the dressing.)

Serve right away; pass any remaining dressing at the table.

 

 

As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

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Wednesday, September 28, 2016

{soups-salads-and-salad-dressings} "Vegged-Out" Pumpkin & Black Bean Soup

 

"Vegged-Out" Pumpkin & Black Bean Soup

This vegetarian soup is hearty enough to eat as a meal. Pumpkin blends in with the vegetables, black beans and broth to add extra nutrition and delicious flavor which creates a nourishing dish the entire family will enjoy

Ingredients

  • 1 tablespoon olive oil
  • 5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later)
  • 1 red bell pepper, chopped
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon dried thyme
  • 2 cans (15 oz. each) black beans, rinsed and drained
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (14.5 oz.) no-salt added diced tomatoes, undrained
  • 1 can (14 fl. oz.) vegetable broth
  • 1/2 cup water
  • 1/2 teaspoon salt or more to taste
  • 1/8 teaspoon cayenne pepper or more to taste

Directions

HEAT oil in large saucepan over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops.

​Source: Meals.com​

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~~~~~~~~~~
Rhonda in MO
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{soups-salads-and-salad-dressings} Old Standard Fried Chicken Cole Slaw

 

The new kitchen counter was installed yesterday and it is spectacular!  Now we are just waiting for the sink to come in.  I’m working today!  It’s VERY cool here this morning with over a 50% chance of scattered thunderstorms!

You all have a great Wednesday!

Old Standard Fried Chicken Cole Slaw

From a restaurant in the St. Louis area.

Yield: about 5 cups

1/2 red bell pepper

1/2 yellow bell pepper

1/2 cup white balsamic vinegar

1 medium head cabbage

1 cup chopped fresh chives

1 cup canned sweet corn and all corn liquid (from a 15-ounce can)

1/2 cup grape seed oil

1/2 cup simple syrup (see note)

1 tablespoon yellow mustard

White pepper to taste, be generous

Chive oil, for drizzling (see note)

 

Notes: To make simple syrup, combine 3/4 cup sugar and 3/4 cup water in a saucepan, bring to a boil, stirring occasionally; simmer for 1 minute or until sugar dissolves, then cool completely. To make chive oil, roughly chop about 1 ounce fresh chives with 1 cup grape seed oil in a blender; bring to a boil in a saucepan, then cool; strain twice through a chinois (strainer) lined with cheesecloth, then store in a clean bottle; when oil and water separate, remove water layer.

 

1. At least 2 hours and up to 2 days before serving, slice peppers very thin with a mandoline and “pickle” in vinegar.

2. Trim cabbage and slice very thin with a mandoline; you want about 24 ounces sliced cabbage.

3. In a large bowl, use your hands to toss cabbage, bell peppers (including pickling vinegar), chives and sweet corn.

4. Add corn liquid, oil, simple syrup, mustard and white pepper. With your hands, work in liquid ingredients, gently pressing and massaging the cabbage.

5. To serve Old Standard-style, lift Cole slaw out of the liquid, pile high in a small serving dish aside sizzling-hot fried chicken. Drizzle with chive oil.

Per serving: 296 calories; 22g fat; 2g saturated fat; no cholesterol; 4g protein; 22g carbohydrate; 12g sugar; 6g fiber; 236mg sodium; 91mg calcium.

 

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Be thankful and stop complaining.

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{soups-salads-and-salad-dressings} Farmhaus Ozark Forest Roasted Mushroom Salad

 

Farmhaus Ozark Forest Roasted Mushroom Salad

Restaurant is located in St. Louis and uses as much locally grown, organic produce as possible.

Yield: 4 entrée salads or 8 side salads

8 ounces slab bacon or bacon ends

3/4 cup finely diced yellow onion, leeks or shallots (in any combination)

1/2 cup cider vinegar

1 teaspoon sorghum (see notes)

1 teaspoon freshly squeezed lemon juice

1-1/4 cup roasted garlic oil, divided (see notes)

Table salt to taste

8 ounces Ozark Forest fresh oyster mushrooms

8 ounces Ozark Forest fresh shiitake mushrooms

Kosher salt and black pepper to taste

10 to 12 ounces flavorful greens washed, spun dry, woody stems removed (see notes)

3/4 cup toasted Missouri pecans

3 ounces fresh Baetje Farms goat cheese

 

Notes: Sorghum is not interchangeable with molasses. It is available in better groceries and specialty stores. Roasted Garlic oil is available at better supermarkets. Use a variety of hearty greens for this salad. Farmhaus uses a mixture of seasonal greens including tatsoi, red mizuna, baby collards, field spinach, mustard and arugula.

 

1. Preheat the oven to 425 degrees.

2. Cut the bacon into chunky cubes, about 1/4-inch square. Gently brown bacon pieces in a large 8- or 9-inch skillet until evenly brown and crispy, not burnt. Drain pieces and reserve fat; set aside bacon pieces.

3. Add 2 to 3 tablespoons of bacon fat to the skillet; add diced onion, leek and shallot mixture to the pan. Cook the onions over low to medium-low heat to caramelize them.

4. Add cooked bacon pieces to the pan with onions. Pour in the cider vinegar. Deglaze the pan by gently dislodging the brown cooked-on bits from the bottom of the pan with a spatula. Reduce the mixture to about three-fourths of its original volume. Remove from heat and transfer to a medium-sized mixing bowl.

5. Whisk in the sorghum, the reserved bacon fat, 3/4 cup of roasted garlic oil and the lemon juice. Taste. If needed, add salt to taste. Set to the side in a warm place.

6. Prepare the mushrooms for roasting. Tear out the stems from the shiitakes and the fibrous core of the oyster mushrooms and reserve both for another use.

7. Mushroom caps 2 inches in diameter should be left whole. Loosely tear the larger ones in pieces, about 2 inches.

8. Toss the mushrooms in a medium mixing bowl with ½ cup roasted garlic oil to lightly coat them. Season with kosher salt and cracked black pepper.

9. Place prepared mushrooms, leaving space between, on a rimmed cookie sheet and roast in the oven at 425 for 8 to 12 minutes. Rotate them twice during cook time and remove smaller pieces as needed when they are slightly crispy and done. When all are roasted, remove from the hot cookie sheet to a warmed dish. If there is oil left on the pan, scrape it off and you will have garlic-mushroom oil for another dish.

10. Toss the greens with the reserved bacon dressing to coat. Divide into 4 or 8 salad bowls.

11. Top first with the roasted mushrooms, followed by toasted pecans. Add crumbled fresh goat cheese and serve.

Per serving: 1,015 calories; 98g fat; 19g saturated fat; 62mg cholesterol; 28g protein; 17g carbohydrate; 6g sugar; 7g fiber; 1258mg sodium; 167mg calcium.

 

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{soups-salads-and-salad-dressings} Papa Vito's Pizza Tortellini Soup

 

Papa Vito's Pizza Tortellini Soup

From a restaurant is East St. Louis

Yield: About 12 cups

3/4 pound ground pork

Salt

Garlic pepper

24 ounces canned chicken broth

14-ounce can basil, garlic and oregano diced tomatoes

Pinch crushed red pepper

24 large cheese-filled tortellini (fresh or frozen, not dried)

1 cup fresh spinach, cut into ribbons

Shaved Parmesan-Romano cheese, for garnish

 

1. In a large, heavy pot, cook ground pork until crumbly and fully cooked, seasoning with salt and garlic pepper. Discard any excess fat.

2. Add chicken broth, tomatoes and crushed red pepper and bring to a simmer. Add tortellini and spinach, stirring gently. Let simmer until tortellini is cooked, about 5 minutes.

3. To serve Papa Vito’s-style, ladle soup into small cups or large, shallow bowls and top with shaved cheese.

Per cup: 135 calories; 8g fat; 4g saturated fat; 34mg cholesterol; 10g protein; 7g carbohydrate; 2g sugar; 1g fiber; 378mg sodium; 46mg calcium.

 

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