Fat Free Salad Dressing

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Winning Recipe: Cheeseburger Soup

It has been so bone-chillingly cool here lately. Maybe not a low temp outside, but dreary, rainy and cool here. Hibernating weather without the snow. Today IS a better day. Some sun and high 50’s. I guess I’m getting old. At least I don’t need long-Johns as hubby is still doing, but then he’s 87! It’s soup weather.

Cheeseburger Soup

https://www.tasteofhome.com/recipes/cheeseburger-soup/

A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. —Joanie Shawhan, Madison, Wisconsin

TOTAL TIME: Prep: 45 minutes.

Cook: 10 minutes.

YIELD: 8 servings (2 quarts).

Ingredients

1/2 pound ground beef

4 tablespoons butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1-3/4 pounds (about 4 cups) cubed peeled potatoes

3 cups chicken broth

1/4 cup all-purpose flour

2 to 4 cups shredded Velveeta

1-1/2 cups whole milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/4 cup sour cream

Directions

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Nutrition Facts: 1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.

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.

lindasplaceincyberspace-subscribe@yahoogroups.com

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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Tuesday, March 3, 2020

{soups-salads-and-salad-dressings} Roasted Potato Salad with Crispy Rosemary

Roasted Potato Salad with Crispy Rosemary

https://www.foodnetwork.com/recipes/roasted-potato-salad-with-crispy-rosemary-5213771

Video at link

Total: 50 minutes

Active: 15 minutes

Yield: 8 to 10 servings

Ingredients

2 pounds medium red bliss potatoes

6 tablespoons sherry vinegar

2 tablespoons Dijon mustard

1 tablespoon drained capers, chopped, plus 1 teaspoon caper brine

6 cornichons, cut into 1/4-inch pieces, plus 1 tablespoon cornichon brine

1/4 cup extra-virgin olive oil

1/2 cup canola oil (see Cook's Note)

3 sprigs fresh rosemary

3 teaspoons kosher salt

Watch how to make this recipe.

1.                              Preheat the oven to 400 degrees F.

2.                              Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.

3.                              In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.

4.                              Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.

5.                              Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.

Since the canola oil does not get super-hot to crisp the rosemary, you can reserve it for another use.

Adapted from "The Home Cook: Recipes to Know by Heart" by Alex Guarnaschelli © Clarkson Potter 2017. Provided courtesy of Alex Guarnaschelli. All rights reserved.

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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Monday, March 2, 2020

{soups-salads-and-salad-dressings} Company Fruit Salad x 2

Company Fruit Salad

https://www.tasteofhome.com/recipes/company-fruit-salad/

We first tried a cream cheese fruit salad like this at a local deli. Since I couldn't get that recipe, I started mixing up different dressings until I hit on this one. Now I make this refreshing delightful salad for every picnic and get-to-gether. It can be a snack, side dish or dessert. —Connie Osterhout, Napoleon, Ohio

TOTAL TIME: Prep/Total Time: 20 minutes.

YIELD: 20 servings.

Ingredients

4 medium Golden Delicious apples, diced

4 medium Red Delicious apples, diced

2 cups seedless green grapes, halved

2 cups seedless red grapes, halved

1 can (20 ounces) pineapple chunks, drained

1 can (11 ounces) mandarin oranges, drained

DRESSING:

3 ounces cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup sugar

Directions

In a large bowl, combine the first 6 ingredients. In a small bowl, beat dressing ingredients until smooth. Pour over fruit; toss gently to coat.

Nutrition Facts: 3/4 cup: 161 calories, 7g fat (2g saturated fat), 11mg cholesterol, 48mg sodium, 25g carbohydrate (22g sugars, 2g fiber), 1g protein.

Linda’s Company Fruit Salad

(Folks, this is to-die-for!)

Fruit Salad with Yogurt Dressing

Ingredients:

4 cups fresh pineapple chunks

1 quart fresh strawberries, hulled and sliced in half

3 cups seedless green grapes

2 – 4 oz containers fresh blue berries (or raspberries, if preferred)

Dressing: (see note)

3 cups Greek yogurt

3 Tablespoon dark brown sugar

3 Tablespoon honey

Directions:

In a large serving bowl, gently toss together all fruit. Don’t want to bruise or mash the fruit.

Can really use any kind of fruit but these fruits look and taste the best together and hold up the best when made ahead.

In a separate bowl, mix yogurt, brown sugar and honey.

Serve yogurt mixture on the side with the fruit.

Notes:

Fruit can be combined a day ahead without yogurt dressing. Just cover and refrigerate. Raspberries are a more delicate fruit so they may get mushy if made ahead.

Yogurt is best prepared just before serving.

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.

lindasplaceincyberspace-subscribe@yahoogroups.com

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Spaghetti Salad

Norma shares

Spaghetti Salad

1 (16 oz.) box spaghetti

1 head broccoli, washed and drained

1 small container cherry tomatoes, washed

4 oz. sliced black olives, drained

1/2 cup Parmesan cheese

1 small bottle Italian dressing

Prepare spaghetti according to package instructions.

Rinse in cool water. Add broccoli florets, cherry tomatoes

and black olives to spaghetti. Pour Italian dressing over pasta

and vegetables. Cover and marinate in refrigerator for at least 2 hours.

Toss mixture occasionally. Sprinkle with Parmesan cheese before serving.

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.

lindasplaceincyberspace-subscribe@yahoogroups.com

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Winning Recipe: Mom's Pickled Carrots

Winning Recipe: 1st Place Mom’s Pickled Carrots

tasteofhome.com/recipes/mom-s-pickled-carrots/

I can’t wait to try this one.

My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania

TOTAL TIME: Prep: 15 minutes + chilling
Cook: 20 minutes.

YIELD: 6 cups.

Ingredients

2 pounds carrots, cut lengthwise into 1/4-in. thick strips

1-1/2 cups sugar

1-1/2 cups water

1-1/2 cups cider vinegar

1/4 cup mustard seed

3 cinnamon sticks (3 inches)

3 whole cloves

Directions

Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend.

Transfer mixture to jars. Cover and refrigerate up to 1 month.

Nutrition Facts: 1/4 cup: 30 calories, 0 fat (0 saturated fat), 0 cholesterol, 170mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein.

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.

lindasplaceincyberspace-subscribe@yahoogroups.com

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Posted by: "Jodi Thompson" <tigger63755@charter.net>

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{soups-salads-and-salad-dressings} Roasted Sweet Potato Salad With Chickpeas and Kale

Sorry about no recipes over the weekend. I just could NOT make myself get on the computer! One of those days although I did do laundry and bake cookies for the hubs.

Did you resolve to eat better this year????????????? Well, here you go.

Roasted Sweet Potato Salad With Chickpeas and Kale

https://www.texascooppower.com/food/tcp-kitchen/new-years-resolution

2 medium sweet potatoes, diced

2 tablespoons plus 1 teaspoon olive oil, divided use

1/4 teaspoon salt, divided use

1/8 teaspoon paprika

1 can (15 ounces) chickpeas

2 cups packed torn kale

2 tablespoons minced red onion

2 teaspoons Champagne vinegar or white wine vinegar

2 teaspoons lemon juice

1 teaspoon coarse mustard

1 teaspoon honey

1/8 teaspoon ground black pepper

1. Preheat oven to 400 degrees.

2. Toss diced sweet potatoes in 1 teaspoon olive oil, then spread on a rimmed baking sheet. Sprinkle with 1/8 teaspoon salt and paprika. Roast 18 minutes, stirring halfway through.

3. Meanwhile, pour chickpeas into a colander over the sink and let drain. Put the kale into a large bowl and set aside.

4. In a small saucepan, combine red onion, vinegar, lemon juice, mustard, honey, black pepper and remaining 1/8 teaspoon salt, and heat over low. Once warmed, slowly whisk in remaining olive oil until dressing is emulsified. Keep over very low heat until potatoes are done.

5. Pour cooked potatoes on top of kale, then add drained chickpeas. Whisk dressing one more time, then pour over the chickpeas.

6. Stir salad to coat evenly, taking care to not mash the potatoes. Serve once the kale has softened a bit.

Serves 2–4.

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.