Fat Free Salad Dressing: May 2010

Tortellini and Fresh Corn Salad

* 6 ears corn on cob
* 1/2 cup plain yogurt
* 1/2 cup Parmesan ranch salad dressing
* 1/4 cup mayonnaise
* 2 tablespoons milk
* 1/3 cup grated Parmesan cheese
* 2 tablespoons chopped fresh basil leaves
* 20-ounce package frozen cheese tortellini
* 1-1/2 pints cherry tomatoes
* 1-1/2 cups frozen edamame (soybeans), thawed
* 1/2 cup crumbled feta cheese

Shuck corn. Bring a large pot of salted water to a boil. Meanwhile, in large bowl combine yogurt, salad dressing, mayonnaise, milk, Parmesan cheese, and basil. Mix well.

Add corn to boiling water. Bring back to a boil; boil 1 minute. Remove from heat, let stand 5 minutes. Remove corn from water. Return water to heat.

Cut corn off cob and add to dressing along with cherry tomatoes, edamame, and feta.

Cook tortellini in water according to package directions. Drain and add to salad; stir to coat. Serve immediately or cover and chill 1-2 hours before serving.

Serves 6-8

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{soups-salads-and-salad-dressings} Fish and Vegetable Soup

Fish and Vegetable Soup

* 2 cups chicken or fish broth
* 1 cup sliced carrots
* 1/2 cup chopped celery
* 1 onion, chopped
* 1 clove garlic, minced
* 1/8 tsp. white pepper
* 1/2 tsp. salt
* 14 oz. can diced tomatoes, undrained
* 1 cup frozen green beans, thawed and drained
* 3/4 lb. fish fillets, cut into 1" pieces

In medium saucepan, combine all ingredients except tomatoes and fish. Bring to a boil and simmer 5-7 minutes until vegetables are crisp tender. Add tomatoes and fish; simmer 10 minutes over medium heat until fish flakes easily when tested with fork.

4 servings

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Wednesday, May 19, 2010

{soups-salads-and-salad-dressings} OT: Guy Fieri's Recipes

In 2006, Guy Fieri competed on and won season two of The Next Food Network Star. Today he hosts three popular shows on Food Network: Guy's Big Bite, Guy Off the Hook and Diners, Drive-ins and Dives.

We will be sharing his wonderful recipes here!

http://groups.yahoo.com/group/Cooking-With-Guy-Fieri/

Don't forget my other Food Network groups:

http://groups.yahoo.com/group/EverdayWithRachael-Ray/
For anything & everything Rachael

http://groups.yahoo.com/group/Paula-Deen-Recipes/
For anything and everything dealing with Paula

http://groups.yahoo.com/group/Martha-Stewart-Recipes-n-More/
Do you love Martha Stewart?

http://groups.yahoo.com/group/Fabulous_TVChefs/
This group covers them all with 1000's of recipes saved here

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Monday, May 17, 2010

{soups-salads-and-salad-dressings} OT: Rachael Ray

I had misspelled "everyday" in my new groups title so I have now changed it so that it is spelled right. Here is the link since the other links I sent will no longer work!

http://groups.yahoo.com/group/EverydayWithRachael-Ray/

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{soups-salads-and-salad-dressings} Paraguayan Zucchini Soup - {caldo De Zapallo Tierno}

Paraguayan Zucchini Soup - {caldo De Zapallo Tierno}

soups/stews

1 tablespoon olive oil
1 onion; chopped fine
2 garlic cloves; minced
5 cups vegetable or chicken stock
3 tablespoons raw rice
1 pound zucchinis - (abt 2 med)
Salt; to taste
Freshly-ground black pepper; to taste
1 egg
2 tablespoons fresh-grated Parmesan cheese; (to 4 tbspns)
1 tablespoon finely-minced parsley

In a medium saucepan, saute the onion and garlic in the olive oil until
tender. Pour in the stock, bring to a boil, add the rice, and cook on low
for 10 minutes. Stir in the grated zucchini, season with salt and pepper,
and simmer -- partially covered -- for about 15 minutes.
When the zucchini is tender, beat the egg with the cheese and parsley and
whisk into the soup, mixing well. Let simmer for a few minutes, then ladle
into bowls and serve immediately.
Comments: Just when you thought all zucchini soups were dishwater
grey-green, here comes this thick, rich, and flavorful hot first course
from Paraguay. Makes you and 3 to 4 others think about looking for second
portions instead of the next course.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-05-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 59 Calories (kcal); 5g Total Fat; (68% calories from fat); 2g
Protein; 3g Carbohydrate; 47mg Cholesterol; 15mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

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{soups-salads-and-salad-dressings} Palóc Soup - {Hungarian}

Palóc Soup - {Hungarian}

soups/stews

1 tablespoon olive oil
2 onions; chopped finely
1 tablespoon paprika; a mix of sweet
and hot according to your taste
1/4 cup water
1 pound lamb or beef; cut small cubes
1/2 teaspoon freshly-ground black pepper
2 bay leaves
1/4 teaspoon caraway seeds
1 teaspoon salt
2 garlic cloves; finely minced
5 cups beef stock
1 pound green beans; sliced into uniform
bite-sized lengths
1 pound potatoes; cut small cubes
3 tablespoons flour; mixed with enough
Olive oil; to blend and pour
1/2 cup sour cream; whipped smooth
Minced parsley; for garnish

Heat the oil in a Dutch oven, then toss in onion and sauté until golden
brown. Sprinkle on the paprika, stir in, then add the water to release all
the flavor. Cook down until the liquid has evaporated, then toss in the
meat cubes. Stir in the pepper, bay leaves, caraway, salt, and garlic.
Cover and simmer over medium heat for about 30 to 35 minutes. The sauce
should be thick by the end.
Pour in the stock, bring to a boil, then add the potatoes and string beans,
reduce heat, and simmer for 30 more minutes.
When ready to serve, have the soup at a boil and whisk in the flour-oil
roux to thicken. Spoon the sour cream in -- NOT stirring, as you want the
creamlets to hold their shape, not blend in -- and allow to boil for 2 to 3
minutes.
Ladle into flat soup plates and top each with minced parsley.
Serve hot to 4 people as a meal with lots of bread and, ideally, a strong
red Hungarian wine.
Comments: Thick, meaty, and complex in flavor, this traditional Hungarian
soup from the Budapest area sticks to the ribs. The caraway is a wonderful
counterpoint to the piquancy of the paprika and the cool blandness of the
sour cream.

Source:
"Soup Of The Evening...Beautiful Soup at http://www.soupsong.com"
S(Formatted for MC5):
"02-04-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 290 Calories (kcal); 10g Total Fat; (32% calories from fat);
8g Protein; 41g Carbohydrate; 13mg Cholesterol; 3219mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit;
2 Fat; 0 Other Carbohydrates

NOTES : Recipe compiled, tested, and commentary provided by Patricia G.
Solley, site webmistress
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 4 servings