{soups-salads-and-salad-dressings} Italian Vegetable Soup Recipe

 

Italian Vegetable Soup Recipe


Laced with a splash of white wine, this hearty soup is packed with garden-fresh nutrition and veggies! Leafy escarole adds color and plenty of vitamin A. You could substitute spinach or kale for the escarole if you wish. Lea Reiter — Thousand Oaks, CA

This recipe is:

Healthy





    * 7 Servings
    * Prep: 15 min.
    * Cook: 25 min.

Ingredients

    * 2 celery ribs, sliced
    * 1 medium onion, chopped
    * 1 medium carrot, halved and sliced
    * 1 tablespoon olive oil
    * 2 cups water
    * 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
    * 1 can (14-1/2 ounces) diced tomatoes, undrained
    * 1 can (14-1/2 ounces) reduced-sodium chicken broth
    * 1/2 cup marsala wine or additional reduced-sodium chicken broth
    * 1 teaspoon each dried basil, marjoram, oregano and thyme
    * 1/4 teaspoon salt
    * 1/4 teaspoon pepper
    * 1 cup uncooked bow tie pasta
    * 6 cups torn escarole (about 1 small head)

Directions

    * In a Dutch oven, saute the celery, onion and carrot in oil until tender. Stir in the water, beans, tomatoes, broth, wine and seasonings. Bring to a boil. Stir in pasta.
    * Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender, adding escarole during last 3 minutes of cooking. Yield: 7 servings.


Nutrition Facts: 1 cup equals 164 calories, 3 g fat (trace saturated fat), 0 cholesterol, 426 mg sodium, 26 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.


Italian Vegetable Soup published in Healthy Cooking June/July 2009, p41






             Beth Layman  :)


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{soups-salads-and-salad-dressings} Summer Rice Salad

 

Summer Rice Salad

1/2 cup fresh orange juice
1/2 cup olive oil
1/4 cup fresh lemon juice
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon

6 cups white rice, cooked and cooled
30 cherry tomatoes, halved
7 small pickling cucumbers, diced (about 4 cups)
1 cup sliced green onions
1/2 cup chopped fresh mint
16 ounces feta cheese, crumbled

Whisk orange juice and next 5 ingredients in small bowl to blend. Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)

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{soups-salads-and-salad-dressings} New England Clam Chowder

 

New England Clam Chowder

soups

3/4 cup diced bacon; (1/4 lb.)
1 cup finely chopped onion
1/2 cup finely chopped celery
2 3/4 cups water
4 cups raw potatoes; ( 1 1/2 lbs),
-- peeled
-- & diced
1/4 teaspoon thyme leaves
1/2 bay leaf
1/2 teaspoon pepper
2 tablespoons softened butter
2 cups minced clams and juice; (two 8-ounce cans)
1 cup half-and-half
Paprika

Cook bacon, onion, and celery in 2 1/2-quart saucepan over medium heat
until
onion is tender. Add water, boiling. Cover and boil gently 15 minutes or
until
potatoes are tender. Remove from heat. Stir in butter and clam juice.
Gradually add half-and-half, stirring constantly until blended. Remove bay
leaf. Heat to serving temperature. Do not boil. Sprinkle with paprika.
Makes 7
1/2 cups.

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{soups-salads-and-salad-dressings} Mulligatawny Soup - {anglo-Indian}

 

Mulligatawny Soup - {anglo-Indian}

soups/stews

2 tablespoons butter or olive oil
2 celery stalks; chopped
1 carrot; peeled, chopped
1 large onion; peeled, chopped
1 chile pepper; seeded, deveined
(your choice; banana, poblano, jala
habanero, whatever you can stand)
4 cups chicken stock
1/4 cup lentils
Salt; to taste
Freshly-ground black pepper; to taste
1 tablespoon curry powder
1/2 cup coconut milk; see * Note
(or use whipping
cream)
1 cups cooked rice, preferably basmati; (to 2 cups)
1/2 cup shredded cooked chicken - (to 1 cup
(you can cook raw chicken in the st
the start if you don't have leftover
chicken lying around)
1/2 cup tart raw apple; chopped fine
=== GARNISH ===
Extra cream or coconut milk
Minced cilantro or parsley

* Note: If you can't find canned coconut milk in a Thai/Indian market or
fancy supermarket you can make it. Just pour some boiling water over fresh
grated or packaged UNSWEETENED coconut. Let it sit for about 5 minutes,
then blend in a blender or food processor and strain as finely as you can,
pressing the solids hard before throwing them out. Add the coconut milk at
the last possible minute because its distinctive flavor degrades quickly
in high heat.
Saute the celery, carrots, onion, and pepper in the butter at a low heat
until the onion is translucent. Pour in the stock, add the lentils (and
chicken, if it's raw), and bring to a boil. Reduce heat and simmer for 30
minutes.
While the soup is simmering, get the rice cooked (if it isn't already);
likewise with the chicken. Then shred the chicken and chopped the apples
finely. You don't need to skin the apples.
When the soup is done, puree, solids first, in a blender. Return to pot.
When ready to serve, bring the soup to a simmer and add the cocoanut milk
or cream. Take the pot to the table, as well as individual bowls of warm
rice (heated in the microwave, if necessary), shredded chicken, finely
chopped apple, cocoanut milk (or cream), and minced cilantro (or parsley).
To serve, have big individual serving bowls at the ready. Spoon rice into
each bowl (flat soup bowls are nice here) -- then pile on a big spoonful of
chicken and a spoonful of apple. Ladle the soup on top, then drip
cocoanut milk/cream into the center and swirl -- and sprinkling with fresh
cilantro and parsley.
Serve this one hot -- and with a lot of showmanship -- to 4 to 6 people.
Comments: Peggy Gurley and her Mom bullied me into coming up with a good
Mulligatawny recipe, and now I'm glad they did. Mulligatawny -- literally,
"Pepper Water" -- is a substantial and deliciously complex meal in itself.
At the same time it poses its own mystery since soup is not a significant
part of traditional Indian cuisine. Rumor has it that the English adapted
a traditional spiced pea and lentil Indian peasant dish to suit their own
love of soup...and called it Indian.

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"

- - - - - - - - - - - - - - - - - - -

Per serving: 158 Calories (kcal); 8g Total Fat; (45% calories from fat); 6g
Protein; 15g Carbohydrate; 0mg Cholesterol; 2178mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 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 0 0 0 0 0

Contributor: n/a

Yield: 4 servings

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{soups-salads-and-salad-dressings} Seafood Gumbo Recipe

 

Seafood Gumbo Recipe

Gumbo is our unofficial state dish! Every Creole cook has a favorite gumbo recipe, and this is mine. Since gumbo means okra, that ingredient's a must!




    * 24 Servings
    * Prep: 20 min.
    * Cook: 30 min.

Ingredients

    * 1 cup all-purpose flour
    * 1 cup vegetable oil
    * 4 cups chopped onion
    * 2 cups chopped celery
    * 2 cups chopped green pepper
    * 1 cup sliced green onion and tops
    * 4 cups chicken broth
    * 8 cups water
    * 4 cups sliced okra
    * 2 tablespoons paprika
    * 2 tablespoons salt
    * 2 teaspoons oregano
    * 1 teaspoon ground black pepper
    * 6 cups small shrimp, rinsed and drained, or seafood of your choice
    * 1 cup minced fresh parsley
    * 2 tablespoons Cajun seasoning

Directions

    * In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown.
    * Add onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes.
    * Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning. Yield: about 6 quarts.


Nutrition Facts: 1 serving (1 cup) equals 175 calories, 9 g fat (1 g saturated fat), 115 mg cholesterol, 1,574 mg sodium, 10 g carbohydrate, 2 g fiber, 12 g protein.


Seafood Gumbo published in Country August/September 1990, p51






             Beth Layman  :)


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{soups-salads-and-salad-dressings} New England Seafood Chowder Recipe 2

 

New England Seafood Chowder Recipe


I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.

This recipe is:

Contest Winning

Quick





    * 14 Servings
    * Prep/Total Time: 30 min.

Ingredients

    * 1 pound whitefish, skin and bones removed
    * 1 cup diced celery
    * 1 large onion, chopped
    * 5 medium potatoes, peeled and cubed
    * 3 tablespoons all-purpose flour
    * 1/3 cup cold water
    * 2 can (6-1/2 ounces each) minced clams, liquid reserved
    * 1 can (4 ounces) tiny shrimp, drained
    * 1 can (6 ounces) crabmeat, drained
    * 2 teaspoons salt
    * 1/2 teaspoon pepper
    * 2 tablespoons butter
    * 1 can (12 ounces) evaporated milk
    * 1 tablespoon diced pimientos
    * Minced fresh parsley

Directions

    * In a large Dutch oven, place fish and enough water to cover. Cook over medium heat until fish flakes with a fork, about 10 minutes. With a slotted spoon, remove fish and break into bite-size pieces; set aside.
    * Measure cooking liquid and add enough additional water to equal 4 cups. In the liquid, cook celery, onion and potatoes until tender. Combine the flour and water to make a paste; stir into chowder. Cook and stir until mixture boils. Add reserved fish, clams with liquid, shrimp, crab, salt, pepper, butter, milk and pimientos. Heat through, stirring occasionally. Garnish with parsley. Yield: 3-1/2 quarts.


Nutrition Facts: 1 serving (1 cup) equals 174 calories, 6 g fat (3 g saturated fat), 63 mg cholesterol, 597 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.


New England Seafood Chowder published in Country December/January 1992, p47





             Beth Layman  :)


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{soups-salads-and-salad-dressings} Northwest Seafood Corn Chowder Recipe

 

    Northwest Seafood Corn Chowder Recipe


This chowder showcases the best of Northwest seafood; it's all in here, from bay scallops to snapper.




    * 8 Servings
    * Prep: 45 min.
    * Cook: 40 min.

Ingredients

    * 2 large ears sweet corn in husks
    * 14 fresh cherrystone clams
    * 6 bacon strips, chopped
    * 1/3 cup butter, cubed
    * 2 large onions, chopped
    * 1 celery rib, chopped
    * 1 tablespoon chopped shallot
    * 2 garlic cloves, minced
    * 1/2 cup all-purpose flour
    * 2 cups water
    * 1 bottle (8 ounces) clam juice
    * 3/4 pound potatoes, cubed
    * 1/4 cup clam stock
    * 2 tablespoons minced fresh parsley
    * 1 bay leaf
    * 1/2 teaspoon salt
    * 1/2 teaspoon white pepper
    * 1/4 teaspoon dried thyme
    * 1/2 pound bay scallops
    * 1/2 pound uncooked small shrimp, peeled and deveined
    * 1-1/2 cups heavy whipping cream

Directions

    * Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place on a baking sheet. Bake at 375° for 30-35 minutes or until tender.
    * Meanwhile, tap clams; discard any that do not close. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. Drain. Remove meat from clams; chop and set aside.
    * In a Dutch oven, cook bacon over medium heat until crisp. Add the butter, onion, celery, shallot and garlic; cook until tender. Stir in flour until blended; cook and stir for 10 minutes or until browned (do not burn). Gradually add water and clam juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
    * Remove corn from cobs. Stir the corn, potatoes, clam stock, parsley, bay leaf, salt, pepper and thyme into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add the scallops, shrimp and clams; cook 3-4 minutes longer or until shrimp turn pink and scallops are opaque. Stir in cream; heat through. Discard bay leaf. Yield: 8 servings (2 quarts).


Nutrition Facts: 1 cup equals 476 calories, 33 g fat (18 g saturated fat), 145 mg cholesterol, 518 mg sodium, 28 g carbohydrate, 3 g fiber, 19 g protein.


Northwest Seafood Corn Chowder published in Country August/September 2010, p52



 Tip

Keep Clams Tender

Homemade clam chowder is a real treat! The trick to wonderfully tender clams is to add them at the end of cooking. If they cook too long, they become tough. —Evelyn Joy, Alameda, California







         Beth Layman  :)


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