I'll share my recipes, if you'll share yours July 6, 2010

13 years ago

Soup Day!

CREAM of ZUCCHINI SOUP

Serves 4-6

Â 2 tablespoons canola oil

Â 1 medium onion, roughly chopped

Â 2 pounds zucchini, trimmed and roughly chopped

Â 1 teaspoon dried Italian seasoning

Â 2 to 2 1/2 cups water

Â 1 cup nonfat half-and-half (Land O Lakes makes nonfat)

Â salt & freshly ground pepper

Heat the oil in a large saucepan, add the onion and cook gently for about 5 minutes, stirring frequently, until softened but not brown.

Add the zucchini and Italian seasonings, with salt and pepper to taste. Cook over medium heat for 10 minutes, stirring often.

Pour in the water and bring to a boil, stirring. Lower the heat, half cover the pan and simmer gently, stirring occasionally, for about 20 minutes.

Process the soup in a blender until smooth, then press through a sieve/mesh strainer into a clean pan.

Using a rubber spatula, keep working the soup through the strainer until most all of it has passed through. This REALLY gives this soup it's delicate texture. Don't skip this step. I noticed it removed the large bits of spice and pieces the blender missed.

Add two-thirds of the cream and stir over low heat until hot, but not boiling. Check the consistency and add more cream if the soup is too thick. Taste for seasoning, then pour into bowls. You're ready to eat!

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Comments (5)

tobygirl
13 years ago
PASTA FAGIOLI

2 T. butter
2 c. chopped ham
1 onion, diced
2 cloves garlic minced
3 c. chicken broth
1 28-oz. can tomato sauce
2 cans great northern beans, rinsed and drained
1/4 c. chopped fresh parsley
Bay leaf
Black pepper and salt to taste
1 c. small pasta (such as ditalini) uncooked

In large saucepan over medium heat, melt butter; add ham, onion and garlic. Cook until onion is tender.

Stir in remaining ingredients. Heat to boiling, reduce heat to simmer and cook for about 12 - 14 minutes, or until pasta is tender.
Jasdip
13 years ago
I buy a bushel of Roma tomatoes every year and this is one of the things that I make with them.

Roasted Tomato Basil Soup (Barefoot Contessa)

* 3 pounds ripe plum tomatoes, cut in half lengthwise
* 1/4 cup plus 2 tablespoons good olive oil
* 1 tablespoon kosher salt
* 1 1/2 teaspoons freshly ground black pepper
* 2 cups chopped yellow onions (2 onions)
* 6 garlic cloves, minced
* 2 tablespoons unsalted butter
* 1/4 teaspoon crushed red pepper flakes
* 1 (28-ounce) canned plum tomatoes, with their juice
* 4 cups fresh basil leaves, packed
* 1 teaspoon fresh thyme leaves
* 1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.

Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Process in a food processor to the consistency you like. Taste for seasonings. Serve hot or cold.
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I'll share my recipes, if you'll share yours - July 21, 2010
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Today I've made a few things.. Mini Vanilla Wafers..(double batch today) Mini Vanilla Wafer Cookies 1/2 cup butter, softened 1/2 cup sugar 1/4 cup brown sugar 1 large egg 1 tsp vanilla extract 1 1/3 cup all purpose flour 1/2 tsp salt 1/2 tsp baking powder Preheat oven to 325F and line a baking sheet with parchment paper. In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla extract. Sift flour, salt and baking powder over the butter mixture and stir to combine. Scrap dough into a pastry bag fitted with a plain piping tip. Pipe the dough onto the prepared baking sheet, making each cookie the size of a large chocolate chip. Cookies will spread, but only a little space is needed between cookies. Bake at 325 F for 10 to 15 minutes, until cookies are a light golden brown. Baking time will vary depending on the exact size of your cookies. Mine were a bit tall, but slightly smaller than a dime. They spread slightly to about dime-size. Cool on baking sheets. Store in an airtight container. Baking Bites I let the last batch darken and dry out a bit more for "nanner pudding".. Just finished the Vanilla Bean Pudding Vanilla Pudding~Betty Crocker 1/3 c sugar 2 T cornstarch pinch of salt 2 c milk 2 egg yolks 2 t vanilla 2 T of butter (optional) Inside of half a vanilla bean(My addition when doing vanilla) In a medium sauce pan mix cornstarch, salt and sugar, whisk in milk...bring to a boil on medium..boil 1 minute...in the measuring cup from the milk gently whisk 2 egg yolks..when minute is up..pour about 1/3 of the milk mixture and whisk in the measuring cup with yolks...add all of that to the pan and whisk..boiling 1 more minute..stir in vanilla and butter. Pour into a dish and cover the surface with plastic wrap as to not make puddin skin..
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i'll share my recipes, if you'll share yours July 1, 2010
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Easy and delish! Sausage/Cabbage/New Potatoes. 2 pkgs. Eckrich Smoked Sausage, cut into bite size pieces. 1 large head of Cabbage, cut into medium size chunks 2 cans New Potatoes, drained, sliced in chunks. Butter or Margerine, salt and pepper to taste. In a VERY large skillet or electric skillet, put the sausage in first. Put Cabbage on Sausage. Put Potatoes on Cabbage. Dot liberally with butter and add salt and Pepper. Cover. Bring to high heat then lower the heat to a simmer. Cook one hour at a good simmer and just leave it alone while it cooks. That's the best part! :) After an hour, drain. Take lid off, bring to high heat and crisp everything up. The browner/burnt it gets the better! Your pan will probably get burnt marks but that's the sacrifice for such a good meal. lol I use ketchup with this. YUM. And it's great for leftovers microwaved.
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I'll share my recipes, if you'll share yours - July 22, 2010
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I have the urge to make flank steak. I never have, and honestly have never seen it in my grocery stores. I'm going to be looking for it specifically and try it on my cast-iron grill. Grilled Marinated Flank Steak 2 lb flank steak 1/3 cup olive oil 2 garlic cloves, minced 2 tbsp red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 tsp freshly ground black pepper Score the meat across the grain. Combine the marinade ingredients. Place steak in ziploc bag, pour marinade over, coating the steak well. Chill and marinade at least 2 hours or up to overnight. Oil the grill and heat over high heat. Remove steak from marinade and sprinkle liberally with salt and pepper on both sides, which will help form a savoury crust. Grill 4-6 minutes on each side. Remove and cover with foil and let rest 10 minutes. Slice very thinly in diagonal slices across the grain. If you like, you can bring the marinade to a boil and simmer for several minutes and serve alongside.
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I'll share my recipes, if you'll share yours - July 24, 2010
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I just love potatoes! I may make those for dinner tonight to go with our BBQ ribs. Yesterday I posted that recipe for strawberries/Nutella in a graham cracker crust. The day before Terri PacNW had posted a recipe I saved for vanilla pudding so I came up with this idea: BANANA DESSERT Graham cracker crust Nutella Bananas Terri PacNW's vanilla pudding Crust: 1 1/2 cups graham cracker crumbs 3 tablespoons natural cane sugar 5 tablespoons unsalted butter, melted Preheat oven to 350Â°F and lightly grease a pie plate. Stir together the graham cracker crumbs, sugar and butter. When evenly combined, transfer the contents to a pie plate and press onto the bottom and sides of the dish. Bake for 12 minutes or until the shell is crisp. Remove from oven and let cool completely (about 30 to 45 minutes. Pudding: 1/3 c sugar 2 T cornstarch pinch of salt 2 c milk 2 egg yolks 2 t vanilla 2 T of butter (optional) Inside of half a vanilla bean(My addition when doing vanilla) In a medium sauce pan mix cornstarch, salt and sugar, whisk in milk...bring to a boil on medium..boil 1 minute...in the measuring cup from the milk gently whisk 2 egg yolks..when minute is up..pour about 1/3 of the milk mixture and whisk in the measuring cup with yolks...add all of that to the pan and whisk..boiling 1 more minute..stir in vanilla and butter. When crust is cool, spread 1/2 jar Nutella on bottom of crust. Refrigerate while pudding is cooking. When pudding is ready, slice 3 bananas on top of the Nutella. Pour pudding over bananas. Refrigerate.
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patti43
13 years ago
I did a trade show for my company at this resort in northern New Hampshire. All the food was excellent, but this really stood out. The recipe is easily cut in half.

CHILLED STRAWBERRY SOUP (The Balsams Resort - NH)

2Â½ pounds frozen strawberries in syrup
2 cups sour cream
2 cups vanilla yogurt
2 cups half & half
1 cup orange juice
Â½ teaspoon cinnamon
Â½ teaspoon nutmeg
Triple Sec if desired

Place all of the ingredients except alcohol in a large container. Puree with a burr mixer. This can also be done in a blender. Strain through a small holed strainer. Chill. Right before serving add the Triple Sec if desired. This soup will keep under refrigeration for three to four days.
patti43
13 years ago
OK, this isn't a recipe, but I couldn't resist. I love this poem!
CHICKEN SOUP WITH RICE

January
In January it's so nice
While slipping on the sliding ice
To sip hot chicken soup with rice
Sipping once, sipping twice
Sipping chicken soup with rice

February
In February it will be
My snowman's anniversary
With cake for him and soup for me!
Happy once, happy twice
Happy chicken soup with rice

March
In March the wind blows down the door
And spills my soup upon the floor
It laps it up and roars for more
Blowing once, blowing twice
Blowing chicken soup with rice

April
In April I will go away
To far off Spain or old Bombay
And dream about hot soup all day
Oh, my, oh, once, oh, my, oh, twice
Oh, my, oh, chicken soup with rice

May
In May I truly think it best
To be a robin lightly dressed
Concocting soup inside my nest
Mix it once, mix it twice
Mix that chicken soup with rice

June
In June I saw a charming group
Of roses all begin to droop
I pepped them up with chicken soup!
Sprinkle once, sprinkle twice
Sprinkle chicken soup with rice

July
In July I'll take a peep
Into the cool and fishy deep
Where chicken soup is selling cheap
Selling once, selling twice
Selling chicken soup with rice

August
In August it will be so hot
I will become a cooking pot
Cooking soup of course-why not?
Cooking once, cooking twice
Cooking chicken soup with rice

September
In September, for a while
I will ride a crocodile
Down the chicken soup-y Nile
Paddle once, paddle twice
Paddle chicken soup with rice

October
In October I'll be host
To witches, goblins and a ghost
I'll serve them chicken soup on toast
Whoopy once, whoopy twice
Whoopy chicken soup with rice

November
In November's gusty gale I will flop my flippy tail
And spout hot soup-I'll be a whale!
Spouting once, spouting twice
Spouting chicken soup with rice

December
In December I will be
A baubled, bangled Christmas tree
With soup bowls draped all over me
Merry once, merry twice
Merry chicken soup with rice

I told you once, I told you twice
All seasons of the year are nice
For eating chicken soup with rice
glenda_al
13 years ago
THIS sounds good

Chilled peach soup

3 cups chopped peeled fresh peaches
1 cup (8 ounces) fat-free plain yogurt
1 teaspoon lemon juice
1/8 to 1/4 teaspoon almond extract
6 tablespoons sliced almonds, toasted
Fresh mint, optional
Directions
In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired. Yield: 4 servings

I'll share my recipes, if you'll share yours July 6, 2010

Comments (5)

tobygirl

Jasdip

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patti43

patti43

glenda_al

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