Wednesday, May 31, 2017

RE: {soups-salads-and-salad-dressings} SOUTHWESTERN CORN AND BLACK BEAN SALAD

 

I have a recipe similar to this but it used Mexicorn instead of the corn and peppers.

 


From: soups-salads-and-salad-dressings@yahoogroups.com [mailto:soups-salads-and-salad-dressings@yahoogroups.com]
Sent: Wednesday, May 31, 2017 8:38 PM
To: soups-salads-and-salad-dressings@yahoogroups.com
Subject: {soups-salads-and-salad-dressings} SOUTHWESTERN CORN AND BLACK BEAN SALAD

 




SOUTHWESTERN CORN AND BLACK BEAN SALAD

Recipe Courtesy of Paula Deen

Servings: 4 servings

Prep Time: 15 min

Cook Time: 20 min

Difficulty: Easy

Nonstick, nonflammable cooking spray

4 ears fresh corn, shucked

1 red bell pepper, quartered and seeded

1 poblano pepper, halved and seeded

One 15.5-ounce can seasoned black beans, drained and rinsed

2 tablespoons chopped fresh cilantro

5 tablespoons lime juice

1/2 teaspoon ground chipotle chile powder

1/2 teaspoon ground cumin

2 tablespoons olive oil

Spray a grill rack with the cooking spray. Preheat the grill to medium-high heat, 350 degrees F to 400 degrees F.

Grill the corn until tender, about 5 minutes per side. Grill the bell and poblano peppers until blackened slightly and tender, 3 to 4 minutes per side. Set aside to cool. Cut the kernels from the corn cobs and chop the peppers.

In a large bowl, place the beans and cilantro. In a separate bowl, whisk together the lime juice, chipotle chile powder, cumin and olive oil. Stir in the corn kernels and chopped peppers, tossing to coat with the dressing. Cover and chill until ready to serve.

Show: Paula's Best Dishes, Episode: Southwest Flair

 


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{soups-salads-and-salad-dressings} CREAMY SPINACH & POTATO SOUP

 

CREAMY SPINACH & POTATO SOUP

Amy Samuel, North Pole, Alaska

TOTAL TIME: Prep: 25 min. Cook: 20 min.

MAKES: 9 servings

6 cups cubed peeled potatoes

2 medium leeks (white portion only), chopped

2 tablespoons canola oil

1/2 cup all-purpose flour

1 teaspoon sodium-free chicken bouillon granules

3 cups reduced-sodium chicken broth

1 can (12 ounces) reduced-fat evaporated milk

1 package (9 ounces) fresh spinach, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese

Nutritional Facts

1 cup: 224 calories, 6g fat (2g saturated fat), 10mg cholesterol, 433mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 9g protein.

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside.

In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Yield: 9 servings

Originally published as Creamy Spinach & Potato Soup in Healthy Cooking April/May 2012, p61


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{soups-salads-and-salad-dressings} SOUTHWESTERN CORN AND BLACK BEAN SALAD

 

SOUTHWESTERN CORN AND BLACK BEAN SALAD

Recipe Courtesy of Paula Deen

Servings: 4 servings

Prep Time: 15 min

Cook Time: 20 min

Difficulty: Easy

Nonstick, nonflammable cooking spray

4 ears fresh corn, shucked

1 red bell pepper, quartered and seeded

1 poblano pepper, halved and seeded

One 15.5-ounce can seasoned black beans, drained and rinsed

2 tablespoons chopped fresh cilantro

5 tablespoons lime juice

1/2 teaspoon ground chipotle chile powder

1/2 teaspoon ground cumin

2 tablespoons olive oil

Spray a grill rack with the cooking spray. Preheat the grill to medium-high heat, 350 degrees F to 400 degrees F.

Grill the corn until tender, about 5 minutes per side. Grill the bell and poblano peppers until blackened slightly and tender, 3 to 4 minutes per side. Set aside to cool. Cut the kernels from the corn cobs and chop the peppers.

In a large bowl, place the beans and cilantro. In a separate bowl, whisk together the lime juice, chipotle chile powder, cumin and olive oil. Stir in the corn kernels and chopped peppers, tossing to coat with the dressing. Cover and chill until ready to serve.

Show: Paula's Best Dishes, Episode: Southwest Flair


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{soups-salads-and-salad-dressings} FRUIT SALAD WITH CANNOLI CREAM

 

FRUIT SALAD WITH CANNOLI CREAM

Recipe courtesy Giada De Laurentiis

Show: Everyday Italian

Episode: Italian Salads

 

1/3 cup whole milk ricotta cheese

2 tablespoons plus 1/3 cup whipping cream

3 tablespoons powdered sugar

Pinch ground cinnamon

12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)

1/2 dry pint fresh raspberries (about 1 1/4 cups)

1 tablespoon sugar

1 tablespoon fresh lemon juice

2 kiwi, peeled, cut into 1/2-inch pieces

3 tablespoons sliced almonds, toasted

Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and

refrigerate.)

Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15

minutes.

Add the kiwi.

Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop

the fruit. Sprinkle with the almonds and serve.


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Tuesday, May 30, 2017

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

 

Mexican Cheese Soup

Recipe Adapted by Winner Dinners/Origin Unknown

Serves about 6

4 medium tomatoes, peeled and chopped

1 onion, finely chopped

4 green onions, finely chopped

1 clove garlic, minced

2 tablespoons vegetable oil

1-1/2 tablespoons oregano

1-1/2 teaspoons salt

3/4 teaspoon pepper

1/2 cup cilantro leaves, coarsely chopped

2 (7-ounce) cans diced green chiles

1 cup water

4 cups milk

1/2 cup butter

1 pound Velveeta cheese, cut into several pieces

 

Peel the tomatoes by boiling them for about one minute and then run them under cold water.  The peels should come off easily, and then chop the tomatoes.  Finely chop the onion and green onions, and mince the garlic.  Heat the oil in a large saucepan.  Add the onion, green onions and garlic.  Cook until tender but not browned.  Add the tomatoes, oregano, salt, and pepper to the onion mixture and cook gently for about 15 minutes.  Stir in the cilantro, green chiles, water, milk, butter, and Velveeta cheese.  Continue cooking, without letting the soup boil, until the cheese is melted, and the soup is heated through.

 

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Appreciate what you have.

Be thankful and stop complaining.

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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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{soups-salads-and-salad-dressings} Beef Carbonnade

 

Gary shares

Beef Carbonnade

2 bacon slices, finely diced

2 1/2 pounds boned chuck roast, cut into 1-inch cubes

1/2 teaspoon salt

1/2 teaspoon black pepper

1 garlic clove, minced

5 cups thinly sliced onion (about 4 medium)

3 tablespoons all-purpose flour

2 teaspoons white wine vinegar

1/2 teaspoon sugar

1/2 teaspoon dried thyme

1 (10 1/2-ounce) can beef broth

1 (12-ounce) can light beer

1 bay leaf

6 cups cooked medium egg noodles (about 1 (12-ounce) package)

 

Preheat oven to 325ºF. Cook bacon slices in a large Dutch oven over medium-high heat until crisp; remove bacon with a slotted spoon, reserving drippings in pan. Set bacon aside. Add beef, salt, and pepper to drippings in pan; cook 5 minutes, browning beef well on all sides.

Add garlic; cook 30 seconds. Remove beef from pan with a slotted spoon; set aside.

 

Add sliced onion to pan; cover and cook over medium heat 10 minutes, stirring occasionally. Stir in flour, and cook 2 minutes. Add vinegar and the next 5 ingredients (vinegar through bay leaf), and bring to a boil. Return bacon and beef to pan. Cover and bake at 325ºF for 2 hours or until beef is tender, and discard the bay leaf. Serve over noodles.

Yield:  6 servings.

 

 

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.

Have more smiles, less stress.

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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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Sunday, May 28, 2017

{soups-salads-and-salad-dressings} Tomato and Mozzarella Salad

 

Tomato and Mozzarella Salad

Servings: 10

Categories: Salad

Source: Culinary Fundamentals

3 pounds Tomatoes, sliced
1 1/4 pounds Fresh mozzarella , sliced
10 fluid ounces Vinaigrette (made with red wine vinegar)
Salt, as needed
1/2 ounce Basil, chiffonade
Black peppercorns, as needed, cracked

1. Place the tomatoes and mozzarella slices alternately on a plate and drizzle the vinaigrette over the top.

2. Adjust the seasoning with salt to taste. Garnish with the basil and pepper.

Source: MasterCook Deluxe v14 - Culinary Fundamentals

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Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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Saturday, May 27, 2017

{soups-salads-and-salad-dressings} Shanghai Noodle Salad

 

Shanghai Noodle Salad

  • Prep

  • Cook

  • Ready In

Recipe By:Tina Kauffman
"Tangy, addictive, Asian pasta salad. Great for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients."

Ingredients

  • 1 pound fresh thick Chinese wheat noodles
  • 1/4 cup ketchup
  • 3 1/2 tablespoons sesame oil
  • 3 1/2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons lime juice
 
  • 1/4 cup chopped green onion
  • 2 carrots, peeled and shredded
  • 1 small zucchini, cut into matchsticks
  • 1 red bell pepper, cut into matchsticks
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon crushed red pepper flakes

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.
  2. In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.

​Source: AllRecipes​

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Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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{soups-salads-and-salad-dressings} Caprese Sausage Pasta Salad

 

Caprese Sausage Pasta Salad

  • Prep30 MIN
  • Total1 HR 30 MIN
  • Ingredients8
  • Servings4
Caprese Sausage Pasta Salad

Ingredients

1
box (7.6 oz) Betty Crocker™ Suddenly Salad® basil pesto pasta salad mix
1/4
cup pine nuts
1/3
cup cold water
3
tablespoons olive oil
1
cup cherry or grape tomatoes, cut in half
1
cup bocconcini (small fresh mozzarella cheese balls) (7 oz), cut into bite-size pieces
4
precooked smoked Italian sausage links, thinly sliced (about 10 oz)
2
tablespoons chopped fresh basil leaves

Steps

  • 1
    Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
  • 2
    Meanwhile, to toast pine nuts, place in ungreased heavy skillet. Cook over medium heat 3 to 5 minutes, stirring constantly until nuts are light brown.
  • 3
    In large bowl, combine Seasoning mix from packet, cold water and oil. Stir in tomatoes, cheese and sausage. Stir in cooked pasta until well mixed.
  • 4
    Cover; refrigerate about 1 hour or until chilled. Garnish with pine nuts and basil.
​Source: Pillsbury​

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Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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Another Great Group of *~ Beth ~*

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