Saturday, March 26, 2011

{soups-salads-and-salad-dressings} Cajun Chicken & Rice Soup Recipe

 

Cajun Chicken & Rice Soup Recipe






 We enjoy this comforting, spicy soup frequently in our household. It's really good served with hot corn bread. —Lisa Hammond, Higginsville, Missouri
  • 8 Servings
  • Prep: 20 min.
  • Cook: 2 hours
20 120 140

Ingredients

  • 1 stewing chicken (about 6 pounds)
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning
  • 1 teaspoon pepper
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon butter
  • 12 garlic cloves, minced
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 3/4 cup orange juice
  • 2 tablespoons minced fresh cilantro
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 2 cups cooked rice
  • 1 can (15 ounces) pinto beans, rinsed and drained

Directions

  • Place chicken in a large stockpot; cover with water. Add the bay leaves, salt, poultry seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender.
  • Remove chicken from broth; set aside to cool. Strain broth, discarding seasonings. Set aside 6 cups broth for the soup; save remaining broth for another use. Skim fat from soup broth. When cool enough to handle, remove chicken from bones; discard bones. Shred and set aside 3 cups chicken (save remaining chicken for another use).
  • In a large stockpot, saute onion and celery in butter until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, orange juice, cilantro, seasonings and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the rice, beans and reserved chicken; heat through. Yield: 12 servings (3 quarts).


Nutrition Facts: 1-1/2 cups equals 393 calories, 12 g fat (4 g saturated fat), 120 mg cholesterol, 776 mg sodium, 27 g carbohydrate, 4 g fiber, 42 g protein. Diabetic Exchanges: 6 lean meat, 1-1/2 starch, 1 vegetable.

Cajun Chicken & Rice Soup published in Country Extra March 2010, p51






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{soups-salads-and-salad-dressings} Chicken Salad Caprese Recipe

 

Chicken Salad Caprese Recipe




This unique, flavorful salad and bread combo will get rave reviews-guaranteed. Frances Pietsch, Flower Mound, Texas
  • 32 Servings
  • Prep: 40 min.
  • Bake: 5 min.
40 5 45

Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 pound fresh mozzarella cheese, cubed
  • 2 cups grape tomatoes, halved
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
  • 1/2 cup pitted Greek olives, thinly sliced
  • 1/4 cup minced fresh basil
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper

  • TOMATO CROSTINI:
  • 2 French bread baguettes (10-1/2 ounces each)
  • 4 garlic cloves
  • 2 small tomatoes
  • 1/4 cup olive oil
  • 1 teaspoon salt

Directions

  • In a large bowl, combine the first six ingredients. In a small bowl, whisk the oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat. Refrigerate until serving.
  • Cut baguettes into 1/2-in. slices. Place on ungreased baking sheets. Bake at 425° for 2-4 minutes or until lightly browned. Cut garlic in half lengthwise; rub over bread. Cut tomatoes into quarters; rub over bread. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad. Yield: 8 cups salad (6-1/2 dozen crostini).


Nutrition Facts: 1/4 cup salad with 2 or 3 crostini equals 179 calories, 10 g fat (3 g saturated fat), 19 mg cholesterol, 316 mg sodium, 16 g carbohydrate, 1 g fiber, 7 g protein.



Chicken Salad Caprese published in Taste of Home February/March 2010, p28

Tip

Fresh Mozzarella Facts

Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.


             Beth Layman  :)


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Thursday, March 24, 2011

{soups-salads-and-salad-dressings} Chinese Chicken Soup Recipe

 

Chinese Chicken Soup Recipe




This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Asian flavor.

This recipe is:

Quick



  • 6 Servings
  • Prep/Total Time: 25 min.
5 20 25

Ingredients

  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 package (16 ounces) frozen stir-fry vegetable blend
  • 2 cups cubed cooked chicken
  • 1 teaspoon minced fresh gingerroot
  • 1 teaspoon soy sauce
  • 1/4 teaspoon sesame oil

Directions

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Yield: 6 servings.


Nutritional Analysis: 1-1/2 cups equals 149 calories, 4 g fat (1 g saturated fat), 42 mg cholesterol, 936 mg sodium, 11 g carbohydrate, 3 g fiber, 17 g protein.

Chinese Chicken Soup published in Weeknight Cooking Made Easy Annual 2005, p84






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Asian Chicken Noodle Soup Recipe

 

Asian Chicken Noodle Soup Recipe





"One night I didn't have any noodles for my chicken soup, so I gave it an Asian twist with wonton wrappers. It was great! Don't skip the celery leaves; they bring great flavor to this soup."—Noelle Myers, Grand Forks, North Dakota

This recipe is:

Contest Winning



  • 10 Servings
  • Prep: 15 min. Cook: 40 min.
15 40 55

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon sesame oil
  • 3 medium carrots, sliced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 1/3 cup teriyaki sauce
  • 1/4 cup chili garlic sauce
  • 1 package (12 ounces) wonton wrappers, cut into 1/4-inch strips
  • 2 cups sliced fresh shiitake mushrooms
  • 1/3 cup chopped celery leaves
  • 1/4 cup minced fresh basil
  • 2 tablespoons minced fresh cilantro
  • 2 green onions, sliced

Directions

  • In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • Add the wonton strips, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until wonton strips and mushrooms are tender. Sprinkle with green onions. Yield: 10 servings (2-1/2 quarts).


Nutrition Facts: 1 cup equals 227 calories, 4 g fat (1 g saturated fat), 44 mg cholesterol, 1,344 mg sodium, 27 g carbohydrate, 2 g fiber, 19 g protein.

Asian Chicken Noodle Soup published in Simple & Delicious October/November 2010, p33








             Beth Layman  :)


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{soups-salads-and-salad-dressings} Asian Vegetable-Beef Soup Recipe

 

Asian Vegetable-Beef Soup Recipe




My husband is Korean-American, and I enjoy working Asian flavors into our menu. This tasty soup was something I put together one night with what I found in our fridge. Everyone loved it! —Mollie Lee, Eugene, Oregon

This recipe is:

Contest Winning





  • 6 Servings
  • Prep: 30 min.
  • Cook: 1-3/4 hours
30 105 135

Ingredients

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 2 cups water
  • 1 cup beef broth
  • 1/4 cup sherry or additional beef broth
  • 1/4 cup reduced-sodium soy sauce
  • 6 green onions, chopped
  • 3 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons sesame oil
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups sliced fresh mushrooms
  • 1-1/2 cups julienned carrots
  • 1 cup sliced bok choy
  • 1-1/2 cups uncooked long grain rice
  • Chive blossoms, optional

Directions

  • In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, sherry, soy sauce, onions, brown sugar, garlic, ginger, sesame oil and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions.
  • Divide rice among six soup bowls, 3/4 cup in each; top each with 1 cup of soup. Garnish with chive blossoms if desired. Yield: 6 servings.


Nutrition Facts: 1 cup soup with 3/4 cup rice equals 379 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 621 mg sodium, 50 g carbohydrate, 2 g fiber, 20 g protein.

Asian Vegetable-Beef Soup published in Country Woman October/November 2008, p27






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Curried Pumpkin Apple Soup Recipe

 

Curried Pumpkin Apple Soup Recipe




Sweet apples and spicy curry combine in this rich soup, which is perfect for fall. A small serving is all you need to satisfy. —Jane Shapton, Irvine, California
  • 8 Servings
  • Prep: 15 min. Cook: 25 min.
15 25 40

Ingredients

  • 2 medium Golden Delicious apples, peeled and coarsely chopped
  • 1 medium onion, chopped
  • 1 medium leek (white portion only), sliced
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 2 to 3 teaspoons curry powder
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • Salt to taste

Directions

  • In a large saucepan, saute the apples, onion, leek and garlic in butter until tender. Add curry; cook and stir for 1 minute. Add pumpkin and broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  • Remove from the heat; cool slightly. In a blender, process soup in batches until smooth. Season with salt. Yield: 8 servings (2 quarts).


Nutrition Facts: 1 serving (1 cup) equals 187 calories, 15 g fat (9 g saturated fat), 48 mg cholesterol, 511 mg sodium, 13 g carbohydrate, 4 g fiber, 3 g protein.

Curried Pumpkin Apple Soup published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p138






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Curried Chicken Rice Soup Recipe

 

Curried Chicken Rice Soup Recipe





"This is a terrific way to use up leftover chicken and cooked rice," remarks Judie Anglen of Riverton, Wyoming. "With its mild curry flavor and colorful chunks of carrot and celery, the thick mixture draws rave reviews every time I fix it."

This recipe is:

Quick




  • 10-12 Servings
  • Prep/Total Time: 30 min.
10 20 30

Ingredients

  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 1 small onion, chopped
  • 3/4 cup butter
  • 3/4 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/2 to 1 teaspoon curry powder
  • 3 cans (12 ounces each) evaporated milk
  • 4 cups chicken broth
  • 2 to 3 cups cubed cooked chicken
  • 2 cups cooked long grain rice

Directions

  • In a large saucepan, saute carrots, celery and onion in butter for 2 minutes. Stir in flour, seasoned salt and curry until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Gradually add broth. Stir in chicken and rice. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender. Yield: 10-12 servings.


Nutrition Facts: 1 serving (1 cup) equals 257 calories, 15 g fat (9 g saturated fat), 60 mg cholesterol, 610 mg sodium, 18 g carbohydrate, 1 g fiber, 11 g protein.

Curried Chicken Rice Soup published in Quick Cooking January/February 2001, p44






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Asian Shrimp Soup Recipe

 

Asian Shrimp Soup Recipe





 

A package of store-bought ramen noodles speeds up assembly of this colorful broth with shrimp and carrots. "My mother passed the recipe on to me," notes Donna Hellinger of Lorain, Ohio. "It's delicious and so quick to fix."

This recipe is:

Quick




  • 4 Servings
  • Prep/Total Time: 15 min.
5 10 15

Ingredients

  • 3-1/2 cups water
  • 1 package (3 ounces) Oriental ramen noodles
  • 1 cup cooked small shrimp, peeled and deveined
  • 1/2 cup chopped green onions
  • 1 medium carrot, julienned
  • 2 tablespoons soy sauce

Directions

  • In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes.
  • Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook 3-4 minutes longer or until heated through. Yield: 4 servings.


Nutritional Analysis: 1 cup (prepared with reduced-sodium soy sauce) equals 148 calories, 4 g fat (2 g saturated fat), 83 mg cholesterol, 857 mg sodium, 17 g carbohydrate, 1 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Asian Shrimp Soup published in Quick Cooking September/October 2005, p57





           Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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