Kathy's Recipe Korner
Mom's Kitchen
SOUP, SAUCE, SANDWICH, WRAP ARCHIVES

soup

SOUP, SAUCE, SANDWICH, WRAP
(Click category to go to archive)

SOUP

Meat--Poultry--Seafood--Veggie--Misc

(Please click on soup pot to see recipe instructions)

Meat

spacerhot pot Beef-Barley Soup
spacerhot pot Ham and Bean Soup
spacerhot potHam and Lima Bean Soup
spacerhot pot Ham and Split Pea Soup
spacerhot pot Irish Lamb and Barley Soup

spacerhot pot Mexican Chili Soup
spacerhot pot Portuguese Soup
spacerhot pot Taco Soup

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Poultry

spacerhot pot Chicken Enchilada Soup
spacerhot pot Easy Cassoulet
spacerhot pot Mexican Chicken Minestrone
spacerhot pot Quick Chicken Tortilla Soup
spacerhot potSlow Cooker Chicken Tortellini Soup(Crock Pot)
spacerhot pot Turkey Gumbo Soup

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Seafood

spacerhot pot Christmas Clam Chowder
spacerhot pot Crab Chowder
spacerhot pot Down East Fish Chowder

spacerhot pot Oyster Soup

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Veggie

spacerhot potButternut Squash Soup w/Fontina Cheese Crostini spacerhot pot Corn Chowder
spacerhot pot Cream of Sweet-Potato Soup
spacerhot potCreamy Pureed Pumpkin Soup
spacerhot potCrock Posole (crockpot)
spacerhot pot Curried Butternut Squash Soup
spacerhot pot Dried Lima Bean Soup

spacerhot pot Gazpacho Soup
spacer hot pot Gingered Carrot Soup
spacer hot pot Green Pea Soup
spacer hot pot Gumbo for a Crowd

spacerhot pot Ham and Bean Soup
spacerhot potHam and Lima Bean Soup
spacerhot pot Ham and Split Pea Soup
spacerhot pot Hearty Lima Bean Soup
spacerhot pot Hopping John

spacerhot pot Instant Pot (Pressure Cooker) Chicken and Lentil Soupnew
spacerhot pot Lentil Soup and Lentil Crackers
spacerhot potLuscious Lima Bean Soup
spacerhot potMaury's Baked Potato Soup

spacerhot pot New Year's Black-Eyed Pea Soup
spacerhot pot New Year's Day 3 Bean Soup

spacerhot pot Parker's Split Pea Soup
spacerhot pot Pumpkin Soup
spacerhot pot Ravioli & Vegetable Soup
spacerhot pot Red Pepper Soup
spacerhot pot Rosemary Corn Soup
spacerhot potRoasted Tomato and Eggplant Bisque

spacerhot potSplit Green-Pea Soup
spacerhot pot Split Pea and Sausage Soup
spacerhot potSplit Pea Soup
spacerhot pot Squash, Chickpea & Red Lentil Stew
spacerhot potSweet Potato Soup

spacerhot potTomato Soup
spacerhot pot Tuscan Pumpkin-White Bean Soup

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Misc

spacerhot pot Miso Soup
spacerhot potPizza Soup


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SAUCE

(Please click on soup pot to see recipe instructions)

spacerhot pot Aioli Sauce (Variety)
spacerhot pot All Purpose Marinade
spacerhot pot
Black Bean Salsa
spacerhot pot Cranberry Chutney
spacerhot potFresh Basil Pesto
spacerhot pot Fresh Cranberry Sauce Goz
spacerhot pot Ham Glaze
spacerhot pot Kathy's Spaghetti Sauce
spacerhot pot Mango-Kiwi Salsa
spacerhot potPacific Fish Marinade
spacerhot pot Tropical Fruit Salsa
spacerhot pot Roasted Turkey Gravynew
spacerhot pot
Tzatziki Sauce
spacerhot pot White Sauce
spacerhot pot Whole Cranberry Sauce

spacerhot pot Chunky Applesauce
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SANDWICH

(Please click on soup pot to see recipe instructions)

spacerhot pot Cream cheese, Celery, and Walnut Tea Sandwiches
spacerhot pot Fiery Falafel
spacerhot potFried Green Tomatoes , Mozzarella, and Basil
spacerhot pot Grilled Chocolate Sandwich

spacerhot pot Mini Pastrami Sandwiches
spacerhot pot Rueben Loaf
spacerhot pot Super Easy Pulled Pork (pressure cooker)new
spacerhot pot The Regal Reuben
spacerhot pot Turkey Club with Fresh Fruit and Mixed Greens

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WRAP

(Please click on soup pot to see recipe instructions)

spacerhot pot Ham and Black Bean Wraps
spacerhot pot Tuna Vegetable Wrap

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mitt

SOUP

Instant Pot (Pressure Cooker) Chicken and Lentil Soup

1 lb dried lentils
12 oz (3) boneless skinless chicken thighs, all fat trimmed
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion, chopped
2 scallions, chopped
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato, diced
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp sazon (I used my homemade blend) or paprika
1/2 teaspoon kosher salt, plus more to taste

Place all the ingredients into the instant pot, stir and cover. Use "Soup" button and cook 30 minutes. When done and the pressure releases, shred the chicken and stir.
Makes about 11 cups.
6 Smart Points 129 calories. Source: http://www.skinnytaste.com

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Slow Cooker Chicken Tortellini Soup

1½ pounds boneless chicken breast
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 cup water
2 bay leaves
1 teaspoon Italian seasoning, or more to taste
2 cups cheese tortellini
chopped fresh parsley for serving, if desired
salt and pepper to taste

Add all of the ingredients to a slow cooker except for the tortellini.
Cook on low for 6 hours.
Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.
Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.
Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

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Tomato Soup

2 tb. olive oil
1/2 onion, chopped
1 stalk celery, chopped
1 clove galic, minced
1 fennel bulb, chopped
1 can diced tomatoes
1 c. chicken broth
2 tbl. chopped basil
2 tbl. chopped parsley
Sat and pepper

In a large saucepan, heat oil over medium heat. Add onion, celery, garlic and fennel.
Cook until veggies are tender, about 10 min.
Add tomatoes and broth; simmer 4 min. Remove from heat; add basil and parsley.
Cool slightly. Puree in blender. Season to taste.
Source: Art Smith

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Split Green-Pea Soup

1 meaty hambone
2 cups dry split green peas
1/2 cup chopped onion (I use more)
2 bay leaves
1 tesp salt
1/4 tesp celery seed
1/4 tesp marjarom
1/8 tesp thyme
2 quarts water
(can substitute 1 teaspoon Italian Spice for the celery seed, marjarom, and thyme)

Place all ingredients in crock pot, cover and cook on low for 10 hours.

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Green Pea Soup

1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken broth
3/4 teaspoon dried tarragon
1/2 teaspoon salt
Freshly ground black pepper
1 (10-oz) bag frozen peas
4 teaspoons plain nonfat yogurt, optional

In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

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Parker's Split Pea Soup

1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.

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Ham and Split Pea Soup

1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
Parmesan Truffled Potato Chips, recipe follows

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediate
ly.
Recipe courtesy Emeril Lagasse, 2001

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Split Pea Soup

1 pound green split peas, picked over, rinsed, and drained
2 large smoked ham hocks, about 1-1/2 pounds total
1 large onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
10 sprigs parsley
4 sprigs fresh thyme
1 bay leaf
8 cups cold water
1 teaspoon kosher salt plus more
Freshly ground black pepper
Serving suggestion: Toasted croutons

In a large soup pot or Dutch oven combine the peas, hocks, onion, celery and carrot. Tie the parsley, thyme, and bay leaf together with kitchen string. Add the herb bundle, water, and salt, bring to a boil over high heat. Lower the heat to a simmer, cover, and cook for 1-1/2 hours or until the peas are tender. Remove the pot from the heat and remove the hocks. Cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes. Remove the herb bundle and discard.
Puree the soup with a hand held blender or in batches in a blender. Heat the soup to a simmer with the meat and season with salt and pepper to taste. Serve in heated bowls with the croutons, if desired.
From Food Network Kitchens

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Creamy Pureed Pumpkin Soup

2 1/2 tsp. Olive Oil
1 Medium Onion, peeled and diced
1 Large Carrot, peeled and diced
1 15 oz. can Pumpkin Puree
1/3 tsp. Ground Ginger
1/8 tsp. Hungarian Sweet Paprika
1/2 tsp. Sea Salt
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 Tbs. Agave Nectar
2 C. Vegetable Broth
1/2 C. Half-and-Half

Warm the olive oil in a large saucepan over medium heat. Add the diced onion and carrot and cook until tender, stirring often. Stir in the pumpkin, ginger, paprika, salt, cinnamon, nutmeg, agave nectar, and vegetable broth. Reduce heat to low and let pumpkin mixture simmer for 10 minutes. Remove from heat and let cool for 5 minutes. Transfer mixture to a food processor or blender, and puree until smooth. Pour soup back into saucepan. Whisk in the half-and-half. Return soup to a simmer and let cook for 5 minutes until heated through. Source: Recipe 4 Living

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Butternut Squash Soup w/Fontina Cheese Crostini

Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
To serve, ladle the soup into bowls and garnish with the cheese crostini.

Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth. Recipe courtesy Giada De Laurentiis

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Ravioli & Vegetable Soup

1 tablespoon extra-virgin olive oil
2 cups frozen bell pepper and onion mix, thawed and diced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper, or to taste (optional)
1 28-ounce can crushed tomatoes, preferably fire-roasted
1 15-ounce can vegetable broth or reduced-sodium chicken broth
1 1/2 cups hot water
1 teaspoon dried basil or marjoram
1 6- to 9-ounce package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat
2 cups diced zucchini, (about 2 medium)
Freshly ground pepper to taste

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper (if using) and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.
Source: EatingWell

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Down East Fish Chowder

2 Tablespoons butter
1 Tablespoon light olive oil
1 large onion, chopped
2 cloves garlic, minced
4 stalks celery, chopped
3 cups potatoes, peeled and cut into small pieces
2-3 cups clam broth
1 teaspoon black pepper, optional
1 teaspoon thyme, optional
1 teaspoon salt
2 pounds haddock fillets, or other firm flesh fish such as hake, Pollock or
cod
1 large can of evaporated milk
4 cups whole milk (do not use skim)

In a large soup kettle, melt butter, add olive oil and sauté onions, garlic
and celery until soft. Add potatoes, clam broth (and thyme and pepper,
optional). Simmer until potatoes are soft, about 15 minutes. Add fish,
evaporated milk, whole milk and simmer until fish flakes. Season with salt
and pepper. It is better to prepare this chowder one day ahead of serving as the flavor improves. Refrigerate and reheat gently. Serves 6.

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Corn Chowder

4 slices thick bacon, chopped (My mother used salt pork)
1 medium onion, chopped
2 large potatoes, cubed
1 (15 ounce) can creamed corn
1 (15 ounce) can corn niblets
1 (12 ounce) can evaporated milk
Salt & Pepper to taste

In a large saucepan fry the bacon until golden. Remove the bacon and some of the bacon fat. Sauté the chopped onion in the remaining bacon fat until golden. Add the cubed potatoes and enough water to cover them and simmer until just tender. Add the creamed corn, niblet corn, bacon and evaporated milk, salt and pepper and simmer for 10-15 minutes until the flavors meld.

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New Year's Black-Eyed Pea Soup

3 rounded c. of dried black-eyed peas
Ham bone with meat or ham hocks
3 c. celery, chopped
3 c. onions, chopped
3 c. carrots, sliced
2 lbs. smoked sausage
2 tbsp. chili powder

Cook peas in 3 quarts of water with ham bone until peas are soft. (No need to soak peas.) Discard bone. Add celery, onions and carrots. Cook for another hour. Add diced, smoked sausage and cook 30 minutes. Add chili powder. If needed, add more water, salt, or black pepper to taste. Serve with cornbread. Makes about 1 gallon. Source: Marla

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Ham and Lima Bean Soup

1/2 pound dried baby lima beans
2 cups chopped onions
2 garlic cloves, minced
2 (14.5 ounce) cans reduced sodium chicken broth
1 1/2 cups cubed fully cooked lean ham
1 cup sliced fresh carrots
1/2 cup water
1 jalapeno pepper, seeded and chopped
2 tablespoons minced fresh parsley
1/2 teaspoon pepper

Place lima beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil;
boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discard liquid.
In a Dutch oven coated with nonstick cooking spray, cook onions and garlic until tender.
Stir in the broth, ham, carrots, water, jalapeno, parsley, pepper and lima beans. Bring to a boil.
Reduce heat; cover
and simmer for 50 minutes or until beans are tender.

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Dried Lima Bean Soup

Simmer together broth and beans for 1 hour.
Meanwhile, saute onion and garlic in the butter. Stir in carrot, herbs and black pepper. Set aside.
After beans have cooked for 1 hour, stir in vegetable mixture. Simmer, covered, 30 minutes longer.
Puree half the beans with some of the liquid, 2 cloves garlic and the parsley. Combine puree with remaining soup.
Heat to steaming. Salt to taste. Serve with freshly grated Parmesan cheese. 4 servings.

Preparation time: 10 minutes. Cooking time: 1 1/2 hours. 1 c. dried baby lima beans 1/2 c. chopped onion 1 clove garlic,
minced or pressed 1 tbsp. butter 1 carrot, chopped 1/2 tsp. dried thyme 1/2 tsp. basil leaves 1/2 tsp. black pepper 2 cloves garlic, minced or pressed 1/4 c. chopped parsley Salt to taste Parmesan cheese

TIPS: Save the water used for boiling potatoes and freeze to make this soup. Canned vegetable broth also can be used.


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Hearty Lima Bean Soup

1 lb. lima beans
2 qt. chicken stock
2 qt. water
1/2 lb. pork hocks, cut into 1/2" slices
3 tbsp. olive oil
2 yellow onions, peeled & sliced
4 garlic cloves, crushed
4 celery stalks, sliced thin
3 ripe tomatoes, diced
3/4 lb. Italian cheese & sausage
2 bay leaves, whole
1/2 c. chopped parsley
Salt & pepper to taste
Parmesan or Romano cheese, freshly grated for topping

Place beans in large pot of water and bring to boil. Boil for 2 minutes; cover, let set for 1 hour.
Drain and discard the water. Return beans to pot and add the stock and water.
Throw in the pork hocks and bring to a simmer, uncovered.
In the meantime, heat large frying pan and add the olive oil.
Saute the yellow onions and garlic until clear, then add the celery and tomatoes. Saute for 10 minutes longer.
Add the contents of the frying pan to the soup pot.
Pan fry the sausage until the meat begins to separate.
Drain the oil and discard. Add meat to the pot, along with the bay leaves and parsley.
`Bring the pot to a boil and turn to a simmer. Simmer uncovered until all is tender, about 1 1/2 hours total cooking time. Taste for salt and pepper. Serve with grated cheese on top. Serves 8-10.

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Luscious Lima Bean Soup

1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil

Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
In a soup pot, saute vegetables in olive oil until onions and celery are translucent.
Add lima beans, and saute for another 2 to 3 minutes.
In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

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Pizza Soup

1 1/4 cup fresh mushrooms, sliced
1/2 cup finely chopped onion
1 tsp vegetable oil
2 cups water
1 (15oz) can pizza sauce
1 cup fresh tomato, chopped
1/4 tsp Italian seasoning
1 oz pepperoni, chopped
1 oz crumbled sweet Italian sausage, browned
4 tbsp Parmesen cheese
1 tbsp part-skim shredded mozzarella per bowl

In a large sauce pot, heat oil. Sauté mushroom and onion until tender.
Add all other ingredients EXCEPT CHEESES. Cover and bring to a boil;
reduce heat and simmer 1/2 hour. Add Parmesan cheese and stir.
Place soup in bowls and place mozzarella on top of HOT soup.

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Crock Posole (crockpot)

2 14-1/2-ounces cans golden hominy, drained
1 4-ounce can chopped green chili peppers, undrained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1 14-1/2 ounce can tomatoes, undrained and cut up
2 14-1/2 ounces cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons snipped fresh cilantro
Fat-free dairy sour cream (optional)

Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker.
Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro.
Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.
Source: Better Homes and Gardens
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Roasted Tomato and Eggplant Bisque

3 pounds eggplant, halved lengthwise
5 medium tomatoes, halved and cored
2 tablespoons olive oil, plus more for vegetables
1 head garlic, about 1/4 inch cut off top to expose cloves
1 medium onion, chopped
3 tablespoons tomato paste
2 cans (14 ounces each) low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Heat oven to 425°F. In a rimmed baking sheet, liberally brush eggplant and tomatoes with oil; arrange eggplant cut side down and tomatoes cut side up. Brush cut side of garlic head with oil and wrap in foil. Roast vegetables and garlic until vegetables are tender and browning in spots, about 45 minutes. Let stand until eggplant is cool enough to handle, about 20 minutes; peel.
Meanwhile, in a large pot, heat oil over medium-low heat. Add onion and cook until softened, 10 to 12 minutes. Stir in tomato paste and cook 2 minutes. Add eggplant and tomatoes. Squeeze roasted garlic from skins into vegetables; stir to combine. Stir in broth, salt and pepper; bring to a simmer and cook 5 minutes. Purée using an immersion blender or a food processor. Makes 10 cups. Nutrition Facts: Calories 75

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Beef-Barley Soup

1-1/2 pounds boneless beef chuck
6 cups water
2 cups sliced celery
2 cups sliced fresh mushrooms
1 cup sliced carrots
1 cup chopped onion
1 teaspoon salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 clove garlic, minced
1 6-ounce can tomato paste
1 cup quick-cooking barley


Trim fat from meat; cut meat into 1/2-inch cubes. In a Dutch oven combine meat, water, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/4 hours or until meat is tender. If necessary, skim fat.
Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 mintues or until barley is done. Makes 8 servings.

Make ahead tip: Cool soup; freeze in 1-cup portions for fast, hot lunches. To reheat, micro-cook on 70% power (medium-high) for 5 minutes or until hot. Or, cook, covered, over medium-low ehat about 15 minutes, stirring occasionally.

Nutrition facts per serving: 232 calories, 6 g total fat, 51 mg cholesterol, 657 mg sodium, 25 g carbohydrate, 20 g protein. Source: BH&G

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Rosemary Corn Soup

2 cups chopped onions
1/2 cup diced carrots
1/2 cup diced celery
3 tbl. butter, divided
7-1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tbl. minced fresh rosemary or 1 tsp. dried
2 garlic cloves, minced
1/4 tsp. cayenne pepper
1 medium sweet red pepper, chopped
1 cup half and half cream
Salt and pepper to taste

In a large saucepan, saute onions, carrots and celery in 2 tbl. butter until tender.
Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne.
Bring to a boil. Reduce heat; simmer, uncovered for 30 min, stirring occasionally.
Cool; process in batches in blender or processor until pureed. Return to pan.
In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper. 8 servings.
Source: Taste of Home Magazine

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Christmas Clam Chowder

4 cups cubed red potatoes or
4 cups chopped broccoli
3 cups water
1 med. carrot, grated
1 small onion, chopped
2 tsp. chicken bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. pepper
2 tbl. flour
1/2 cup cold water
3 cans (6.5 oz) chopeed clams, drained
2/3 c. cubed process cheese (Velveeta)
1 can (12z) evaporated milk

In a large saucepan, combine the first 7 ingredients. Bring to a boil. Reduce heat; ceover and simmer for 20 min. or until veggies are tender.
In a small bowl, combine flour and cold water until smooth. Stir into veggie mixture.
Bring to a boil; cook and stir for 2 min. or until thickened. Reduce heat. Add clams and cheese; cooik and stir util cheese is melted. Stir in milk; heat though. Makes 2 quarts.

Taste of Home Magazine

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Chicken Enchilada Soup

4 To 6 chicken breasts
1 cup margarine
1 onion - diced
1 clove garlic - chopped
1 ½ cups flour
1 teaspoon seasoned salt
2 teaspoons paprika
2 pints sour cream
1/4 teaspoon cumin
1 can green chilies

Cook chicken in 12-16 cups of water until done. Debone chicken and reserve broth. In a large saute pan, combine margarine, onion and garlic. Gradually add flour, seasoned salt, and paprika. This will make a white sauce. If too thick, add a little broth and stir. Add remaining broth and sour cream. Stir well. Add remaining ingredients and mix well. Cook until heated through and serve. Serve with tortilla chips, grated cheese, green onions and picante sauce.
From: Kathy's Kitchen

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Crab Chowder

1 6-ounce package frozen crabmeat or
1 6-ounce can crabmeat, drained, flaked, and cartilage removed
1 medium zucchini, cut into 2-inch strips
1 medium red or green sweet pepper, chopped
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
4 cups milk
2 tablespoons sliced green onion
1/2 teaspoon bouquet garni seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 3-ounce package cream cheese, cut up
1 teaspoon snipped fresh thyme
Fresh thyme sprigs (optional)

Thaw crabmeat, if frozen.
In a medium saucepan cook zucchini and sweet pepper in hot margarine or butter until crisp-tender. Stir in the flour. Add the milk, green onion, bouquet garni seasoning, salt, and black pepper.
Cook and stir over medium-high heat until thickened and bubbly. Add the cream cheese; cook and stir until cream cheese melts. Stir in the crabmeat and snipped thyme; heat through. Garnish each serving with additional fresh thyme, if desired. Makes 4 main-dish servings.

Source: Better Homes and Gardens

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Cream of Sweet-Potato Soup

3 sweet potatoes, peel/slice
2 cups chicken bouillon
1 teaspoon sugar
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
Salt to taste
1 1/2 cups 1ight cream, half-and-half or milk
Put sweet potatoes and bouillon in crock pot. Cover and cook on high 2 to 3 hours or until potatoes are tender.
Force potatoes and liquid through food mill or puree in blender. Put back in cooker with remaining ingredients.
Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream, if desired.
Makes about 1 quart.
Source: Kathy's Kitchen

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Gazpacho Soup

1/4 cup finely diced carrots
3 large tomatoes, peeled, seeded, diced
2 cucumbers, peeled, seeded, diced
1/2 cup each diced green and yellow peppers
2 tablespoons finely diced onion
2 tablespoons finely diced scallion
2 cloves garlic, crushed
1/4 teaspoon cayenne pepper
3 cups vegetable juice cocktail (V 8)
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 tablespoon each fresh, minced basil, parsley & cilantro
2 tablespoons lemon juice
1 teaspoon red-wine vinegar
1 dash Worcestershire sauce
1/4 teaspoon liquid red-pepper seasoning
1/3 teaspoon white pepper

Combine all ingredients. Puree half the mixture in blender, then stir into other half.
Chill at least 3 hours. Stir before serving. Makes six 5 - ounce serving

Source: Jennifer

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Gingered Carrot Soup

2# carrots
4 cups water
1 tablespoon butter or oil
1 1/2 cup chopped onion
2 med. cloves garlic minced
2 tablespoon fresh grated ginger
1 1/2 teaspoon salt
1/4 teaspoon each:
cumin, ground fennel.
cinnamon, allspice & dried mint
3 to 4 tablespoons fresh lemon juice
1 cup lightly toasted cashews
(optional: buttermilk to drizzle on top)
Peel, trim and cut carrots
into 1" pieces & bring to boil,
then simmer until tender
(about 10-15 minutes)
Heat the butter or oil in a small skillet.
Add onions and
saute over med. heat 5 minutes.
Add garlic, ginger, salt and spices.
Turn heat to low
and saute 8 - 10 minutes.
Stir in lemon juice.

Using a food processor or blender, puree everything together including the cashews. It's easier to do this in batches. Transfer the puree to a kettle and heat gently just before serving - or - do as I did and use a microwave to heat it up. It refrigerates well.
Credit to be given to the Moosewood Cookbook by Mollie Katzen. Thanks Mr. Bill - ref:5/23/99

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Ham and Bean Soup

1 cup dry navy beans
1-1/4 to 1-1/2 pounds meaty
smoked pork hocks or one
1- to 1-1/2-pound meaty ham bone
1 cup chopped onion
1/2 cup sliced celery
1 tbl. instant chicken bouillon granules
1 tablespoon snipped fresh parsley
1 tablespoon snipped fresh thyme or
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
2 cups chopped parsnips or rutabaga
1 cup sliced carrots
1 10 oz. pkg. frozen chopped spinach, thawed and well drained

Rinse beans. In a Dutch oven combine beans and 5 cups cold water. Bring to boiling. Reduce heat and simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, skip boiling water and soak beans overnight in a covered pan.) Drain and rinse beans.
In the same pan combine beans, 5 cups fresh water, pork hocks or ham bone, onion, celery, bouillon granules, parsley, thyme, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 1-3/4 hours. Remove pork hocks or ham bone; set aside to cool. Mash beans slightly. Stir in parsnips or rutabaga and carrots. Return to boiling. Reduce heat and simmer, covered, about 15 minutes or until vegetables are tender.
Meanwhile, cut meat off bones and coarsely chop. Discard bones. Stir meat and spinach into saucepan. Cook until heated through. Makes 4 or 5 servings.
Make-ahead tip: Prepare soup; cool slightly. Transfer to 1- to 4-serving size freezer containers. Seal, label, and freeze up to 1 month. To reheat, transfer frozen soup to saucepan. Cook, covered, over medium heat until heated through, stirring occasionally to break apart.
From: Better Homes and Gardens

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Lentil Soup and Lentil Crackers

3 strips bacon, cut into 1/2-inch pieces
1 large onion, minced (1 cup)
3 carrots, chopped into 1/4-inch pieces (1/2 cup)
1 rib celery, finely chopped (1/2 cup)
4 cloves garlic, minced (1 tablespoon)
1/2 teaspoon ground cumin
1 1/2 teaspoons chopped fresh ginger
2 1/4 teaspoons salt
1/4 teaspoon cayenne pepper
1 pound dried lentils
2 quarts chicken stock
1/2 cup creme fraiche or sour cream
1 tablespoon curry powder
1 tablespoon fresh lime juice
1/4 cup chopped parsley leaves
Lentil crackers, recipe follows
Parsley Oil, recipe follows

In a large saucepan cook the bacon over medium heat until it has rendered most of its fat, 4 to 5 minutes.
Add the onion, carrots, and celery and cook until vegetables are softened, about 4 to 6 minutes. Add garlic, cumin, chopped ginger, salt and cayenne pepper and cook for 2 to 3 minutes, or until fragrant.
Add the lentils and chicken stock and bring to a boil. Use a spoon to skim any foam from the top of the soup, cover the pot and reduce the heat to a simmer and cook, stirring occasionally, until the lentils are very tender, about 30 to 35 minutes.
While the soup is cooking, make the Curry Crema by combining the creme fraiche and the curry powder in a small bowl and set aside.
When the lentils are very tender, use a slotted spoon to remove approximately 1/2 cup of the lentils for the crackers and set aside to cool.
Puree the soup using a hand-held immersion blender until smooth. (Alternately, puree the soup in batches in a blender after it has cooled slightly.) Add water if necessary to achieve the desired consistency.
Add the lime juice and parsley, stir to combine, and adjust seasoning, if necessary. Remove 1/4 cup of the pureed soup and set aside to use for the lentil crackers.
Keep the soup warm while you make the lentil crackers.
Make the lentil crackers.
Serve garnished with a rounded tablespoon of Curry Crema, drizzle with Parsley Oil, and Fried Carrots. Serve the lentil crackers on the side.
Lentil Crackers:
1/2 cup cooked lentils reserved from Lentil Soup recipe
1/4 cup lentil soup
3/4 cup all-purpose flour
1 1/2 tablespoons extra-virgin olive oil
1 1/4 teaspoons kosher salt

Place the reserved lentils and reserved lentil soup in a food processor and process to a chunky puree. Transfer to a mixing bowl and add 1/2 cup of the flour. Mix with your hands or a wooden spoon until a dough is formed.
While continuing to mix, add the remaining 1/4 cup of flour 1 tablespoon at a time, until the dough is moist and malleable but not at all sticky. The dough should resemble clay. Roll the dough into a disk shape, cover with plastic wrap and place in the freezer for 10 minutes. Preheat the oven to 350 degrees F.
Remove the dough from the freezer and cut the dough into 6 equal portions. Using your hands, flatten each portion of dough to a thickness of 1/4-inch and lightly coat each portion with flour.
Pass each portion of the dough through a pasta roller set on the #2 setting. Change the pasta roller setting to #4 and pass each portion of dough through the pasta roller. You should now have very thin long strips of dough, approximately 14 to 16 inches long and about 2 1/2 to 3 inches wide.
Place each strip of rolled out dough (diagonally) onto a parchment lined baking sheet and, using a pastry brush, brush the strips lightly with some of the extra virgin olive oil.
Sprinkle the strips with some of the kosher salt. Bake in the oven for 20 minutes, turning the sheet pan after 10 minutes, until the crackers are dry and brittle.
Yield: 6 (14 to 16-inch long) lentil crackers, break into desired lengths
*Note: These crackers will lose their crispiness quickly. If you do not need or want to make this many crackers at once, this dough freezes exceptionally well.
Parsley Oil:
1 bunch parsley, leaves picked and washed
3 cloves garlic
1/2 to 3/4 cup olive oil
2 limes, juiced
Salt
Freshly ground black pepper

In a food processor, add parsley, garlic, olive oil, and lime juice and puree until smooth. Season, to taste, with salt and pepper.Source: Emeril Lagasse, 2002

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Mexican Chicken-Tortilla Soup

3-1/2 cups chicken broth
2 whole small chicken breasts (about 1-1/2 pounds total)
1/2 cup chopped onion
1/2 teaspoon ground cumin
1 clove garlic, minced
1 tablespoon cooking oil
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips
1/4 cup snipped fresh cilantro or parsley
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
6 5-1/2 inch corn tortillas
Cooking oil
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

Place broth in large saucepan or Dutch oven; add chicken. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until chicken is tender and no longer pink. Remove chicken from broth. Let stand until cool enough to handle.
Skin, bone, and finely shred chicken; set aside. Discard skin and bones. Strain broth through large sieve or colander lined with two layers of 100-percent-cotton cheesecloth. Skim fat from broth; set broth aside.
In same saucepan cook onion, cumin, and garlic in 1 tablespoon hot oil until onion is tender but not brown. Stir in strained broth, undrained tomatoes, tomato sauce, chili peppers, cilantro, and oregano. Bring to boiling. Reduce heat and simmer, covered, for 20 minutes. Stir in chicken; heat through.
Cut tortillas in half, then cut them crosswise into 1/2-inch-wide strips. In a heavy medium skillet heat 1/4 inch of oil. Fry strips in hot oil, half at a time, about 1 minute or until crisp and light brown. Remove with a slotted spoon; drain on paper towels.
Divide tortilla strips among 4 bowls. Ladle soup over tortilla strips. Sprinkle each serving with cheese. Serve immediately. Makes 4 servings.

Nutritional facts per serving calories: 359, total fat: 20g, carbohydrate: 12g, fiber: 2g,
Source: Better Homes and Gardens

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Oyster Soup

1/4 cup finely chopped onion
or sliced leek
2 teaspoons margarine or butter
1 pint shucked oysters
1/2 teaspoon salt
2 cups milk
1 cup half-and-half or light cream
1 tbl snipped fresh parsley
1 tbl. chopped pimiento (optional)
1/4 teaspoon ground white pepper

In a medium saucepan cook onion or leek in margarine or butter until tender but not brown. Add the undrained oysters and salt. Cook over medium heat about 5 minutes or until oysters curl around the edges, stirring occasionally. Stir in milk, half-and-half or light cream, parsley, pimiento (if desired), and pepper. Heat through. Makes 4 servings.Kathy's Kitchen

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Portuguese Soup

2 portuguese sausage, 1 hot, 1 mild, bite size
1 ham hock, (after cooking in crock pot, take meat off)
1 carrot, diced
1 can kidney beans
1 onion, diced
1 or 2 potatoes, diced
3 or 4 stalks celery, bite size
8z. can tomato sauce
1 large can whole tomatoes
Parsley and watercress
1/4 to ½ tsp. Portuguese spices*
1 medium cabbage, chopped

Cook all in crock pot about 6 hours. If you don't have a crock pot, cook sausage and ham together the day before and remove fat. Add everything and simmer.

*Portuguese Spices
2 bottles whole anise seed
1 bottle stick cinnamon
1 bottle whole cloves
1 bottle peppercorns

Put all spices in large flat pan and toast at 300°F. for 30 minutes. Grind until fine. Store in a bottle. Makes a large amount. from Barb Workman Kihei, HIref:9/2/00

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Red Pepper Soup

8 red peppers
3 carrots, peeled
3 shallots, peeled
1 clove garlic, peeled
1 pear or apple, peeled & quartered
1 tbl. olive oil
4 tbl. unsalted butter
1 qt. chicken stock
1 tbl. crushed diced red pepper
dash cayenne pepper
salt and black pepper to taste
1 sprig of fresh tarragon

Slice thinly 6 peppers, carrots, shallots, garlic and pear. Heat oil & butter in skillet, saute veggies and pear, low heat, 8-10 min. Add stock, dried red pepper, cayenne, salt, pepper, bring to boil simmer covered 25-30 min.
Roast remaining 2 peppers over flame or in hot broiler (char them), put in paper bag for 5 min. to sweat, wash off skin, remove seeds, drain on paper towel. Puree soup in processor, add 1 roasted pepper, reheat puree in pan over low heat. Julienne last pepper, fine strips, add to soup. Garnish with tarragon and serve with french bread.
Thanks, Lindy from Maui, HI ref:5/13/00

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Split Pea and Sausage Soup

8 oz. turkey kielbasa
4 cup chicken broth and water
1 cup dried peas, rinsed
1 cup pearl barley
3/4 cup chopped onion
3/4 cup chopped celery
3/4 tsp. thyme
1 lb. fresh spinach

Cook kielbasa in pot until lightly browned. Remove to a small bowl.
Add broth, water, split peas, barley, onion, celery and thyme to pot. Bring to boil.
Reduce heat & simmer uncovered 45 minutes. until peas and barley are tender.
Stir in kielbasa & spinach & cook 3 minutes.
Variation:
Throw everything into the old crock pot
and let go all day on low setting.
Suggestion:
Use more seasoning, a little bland.
Kathy's Kookbook ref:1/3/99

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Turkey Gumbo

1 cup celery
2 cloves garlic
2 onions
1/2 medium green pepper
1/4 cup butter
2 tablespoons flour
2 1/2 cup tomatoes
2 cans okra
6 ounce can tomato paste
3 beef bouillon cubes
4 tsp. or less Worcestershire sauce
1/8 tsp. ground cloves
1/2 tsp. chili powder or more
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
3 cups water
1 1/2# or more cooked turkey

Saute in large heavy skillet celery, garlic, onions, green pepper, in butter. Stir in flour and cook till tender. Add tomatoes, okra, tomato paste, bouillon cubes, Worcestershire sauce,ground cloves, chili powder, bay leaf, salt, pepper, water, turkey. Cook over lower heat till okra is done.
From: Pam's Pea Patch

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Maury's Baked Potato Soup

5 strips bacon, chopped
1/4 cup chop fresh parsley, stems removed
1 medium onion, diced
1 clove garlic, minced
1 bay leaf
½ cup flour
1 pound baked, diced potatoes
2 cups chicken stock or broth
Salt and pepper to taste
2 cups half and half
Shredded cheddar
Chopped fresh chives

In large pot, brown chopped bacon. Remove bacon and set aside for garnish. In remaining grease, saute diced onion and garlic. Stir in flour and reduce heat to low. Simmer 5 minutes, stirring. Add chicken broth, parsley and bay leaf. Continue simmering until soup begins to thicken. In another pot, heat half and half until hot -- do not boil. Add hot half and half to soup and stir. Stir in cooked potatoes, salt and pepper to taste. Garnish soup with cheddar, chives and bacon bits. Make 4 to 6 servings.
Susan - ref:03/10/01

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Easy Cassoulet

1 link turkey kielbasa, cut 1/4"
2# chicken, boned & cut up (dark & white)
2 or 3 lamb necks (or any other bone)
½ c. onion
1 clove garlic, minced
Fresh parsley
½ tsp. dried thyme
1/4 tsp. garlic pepper
1 small package Northern beans (soak overnight)
1/4 c. white wine
1 c. water

In large fry pan saute meat, onions and garlic. Season meat in fry pan with salt and pepper.
Drain beans and place in crock pot. Place meat mixture in crock pot on top of beans.
Season with garlic pepper, parsley and thyme. Pour wine and water over meat.
Cook on high for one hour then turn down to low for 4-5 hours.
Great for that cold wintry night.
ref:01/25/98

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SAUCE

Roasted Turkey Gravy

5 tablespoons extra-virgin olive oil
1 large, smoked turkey wing or 2 small ones
1 medium onion, quartered
2 carrots, chopped
1 ribs celery, chopped
1 head garlic, split through the equator
4 stems fresh sage
4 sprigs fresh thyme
6 parsley stems
1 1/2 tablespoons all-purpose flour
6 cups chicken stock
Kosher salt and freshly ground black pepper

Heat the oven to 400° F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper. Recipe courtesy Tyler Florence

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Cranberry Chutney

1 Orange, peeled, remove membrane, chopped
1 large Golden Delicious Apple, peeled, cored, chopped
¼ cup Orange Juice
1 package fresh cranberries (12 oz)
1-1/2 to 1-3/4 cups sugar
½ cup golden raisins OR dried cherries (I like the dried cherries)
¼ cup chopped pecans or walnuts
1 tablespoon apple cider vinegar
½ teaspoon ground ginger
½ teaspoon ground cinnamon

Combine all ingredients in a large a saucepan, bring to a boil. Reduce heat, simmer, stirring occasionally for 5 to 8 minutes, or until cranberries are bursting.
Chill until serving time. Freeze surplus in small containers. Makes about 4 cups of chutney.
Red Hat Society

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Pacific Fish Marinade

l cup soy sauce
l/2 cup Asian Sesame oil
l/2 cup lime juice
l/4 cup Mirin (sweet cooking saki)
2 tbls. chopped fresh ginger
2 cloves garlic chopped
2 tbls. red pepper flakes

Soak fish a couple hours or overnight.

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Fresh Basil Pesto

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts or mac nuts
3 medium garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of
pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.)
Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup.

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Tzatziki Sauce

1 cucumber, peeled and grated
1 1/2 cups full fat creamy yogurt
1 tbl. virgin olive oil
1 tsp. white vinegar
1 tbl. lemon juice
2 tsp. finely chopped dill or mint
2 cloves garlic, finely chopped

Place all ingredients in deep bowl and mix well. Cover and place in fridge for at least one hour. The Little Big Cook Book, McRae Books

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Cilantro Aioli

1 large FRESH egg
1/2 teaspoon Dijon mustard
2 teaspoons minced garlic
1/4 cup chopped fresh cilantro leaves
1 cup olive oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon fresh ground white pepper

Place the egg, Dijon, garlic, and cilantro in a food processor, cover, and process until smooth.
Slowly drizzle in 1/2 cup of the olive oil through the feed tube in the top of the blender in a slow but steady stream, until mixture begins to emulsify.
Add the lime juice and continue drizzling in the remaining olive oil. Turn the blender off, add salt and pepper, and pulse to incorporate. Chill if not using immediately.
Emeril Live, Food Network

More Varieties:

Caper Aioli Sauce

1 tablespoon capers
1 tablespoon lemon juice
1/2 cup extra-virgin olive oil
1 tablespoon roasted garlic
Salt and freshly ground black pepper
2 tablespoons fresh chopped parsley
2 whole scallions, cleaned and chopped

Garlic Aioli Dipping Sauce

1 to 2 cloves garlic, minced
2 lemons, halved
*4 to 6 egg yolks
Olive oil
Finely mince 1 or 2 cloves of garlic in a food processor. Add in the egg yolks and then squeeze the juice from a couple of lemons into the processor bowl. Blend the ingredients together until they fully integrate. While the mixture processes, slowly drizzle in olive oil until the sauce emulsifies.

Chipotle Aioli

6 cloves garlic
3 tablespoons olive oil
3/8 cup mayonnaise
3/8 cup sour cream
3/4 teaspoon lemon juice
1 1/2 stalks garlic chives, chopped
3 tablespoons chipotle sauce, to taste
Salt

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Fresh Cranberry Sauce Goz

1-12oz. bag of fresh cranberries
3/4 cup sugar
1/2 cup orange juice (preferably fresh squeezed)
the grate of one whole orange
1/4 teaspoon of fresh nutmeg
1/8 teaspoon of ground cloves
1/4 teaspoon of cinnamon
3 tablespoons of Grand Marnier

Combine the sugar, orange juice, orange rind, nutmeg, cloves and cinnamon and simmer on low heat for 5 minutes. Add the cleaned cranberries to the above mixture and cook only till berries begin to pop. (About 5-10 minutes). Remove form heat, and add the Grand Marnier. Cool, and refrigerate till serving. Bring to room temperature before serving. From: "Goz" - ref:11/18/00

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Ham Glaze

1 jar ham glaze
1 cup 7 Up
1/2 cup brown sugar

Combine all ingredients in small sauce pan and bring to a boil. It will not be thick. Using a meat injector, inject meat with glaze. Bake ham. Note: You might want to use the glaze for outside meat, too. Kathy's Kitchen

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Kathy's Spaghetti Sauce

1 large onion, chopped
1 large green pepper, chopped
2 cloves garlic, minced
½# ground beef
½# sweet sausage
½# hot sausage
2 cans tomato paste
4 cans tomato sauce
1 can diced tomatoes
parsley (flakes or fresh)
Salt
Pepper
Oregano
Italian seasoning
Worcestershire sauce
Cinnamon
Chili pepper (optional)

In large glass bowl combine onion, garlic, pepper and meat. Microwave until meat is brown (about 10 min.). Drain. Place in large crock pot (spray inside of crock pot with Pam). Add spices and then tomato sauces. Mix well and cover. Cook for 6-8 hours or overnight.
Kathy's Kitchen

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Chunky Applesauce

10 to 12 Granny Smith apples (about 5 1/2 pounds), cored and cut into eighths
1 cup water
2 tablespoons unsalted butter
2 cinnamon sticks
1/2 teaspoon fresh lemon juice
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
Pinch salt
2 tablespoons sugar, or more, to taste

In a large saucepan or stockpot, combine all the ingredients, except the sugar. Cook over high heat until the apples begin to release their liquid, about 5 minutes. Cover and reduce the heat to medium, and cook until the apples soften and begin to break apart, about 1 hour, stirring frequently. Reduce the heat to low and partially cover. Cook until the apples fall apart and the mixture reaches sauce consistency, about 30 minutes.
Remove from the heat. Add the sugar (if needed) and stir well. Put the mixture through a food mill or a fine mesh strainer, pushing with the back of a spoon to extract as much sauce as possible. Discard the cinnamon sticks and apple skins.
Yield: 6 cups

Source: Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

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Easy White Sauce

3 tablespoons butter
4 cups milk
1/4 cup flour
Salt and pepper

Melt butter. Whisk in flour and cook a minute. Slowly add milk, whisking vigorously. Simmer for 5 minutes or until thick and smooth. Season to taste with salt and pepper. Cool to room temperature, with buttered paper over top to prevent a skin from forming. Transfer to containers and freeze until needed.
Kathy's Kitchen

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SANDWICH

Rueben Loaf

1 16-ounce package hot roll mix
1 cup bottled Thousand Island salad dressing
1 pound sliced cooked corned beef
8 ounces Swiss cheese, thinly sliced or shredded
1 14- to 16-ounce jar or can sauerkraut, rinsed and drained

Prepare the hot roll mix according to package directions. Let rest for 5 minutes. Meanwhile, line an extra-large baking sheet with foil; grease foil. Set aside.
Divide dough in half; roll each half into a 12x8-inch rectangle. On each dough rectangle, layer 1/4 cup of the Thousand island salad dressing, half of the corned beef, half of the cheese, and half of the sauerkraut, spreading to within 1 inch of the edges. Starting from a long side, roll up each rectangle to form a loaf. Brush edges with water and press to seal.
Place loaves, seam sides down, on the prepared baking sheet. Lightly cover; let rise in a warm place for 30 minutes.
Meanwhile, preheat oven to 375°F. Make 4 diagonal slits, 1/4 inch deep, in the top of each loaf. Bake in preheated oven for 25 to 30 minutes or until golden. Serve with remaining 3/4 cup salad dressing. Makes 10 servings.

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The Regal Reuben

1/2 cup mayonnaise or salad dressing
1/4 cup dairy sour cream
1 tablespoon finely chopped green sweet pepper
1-1/2 teaspoons bottled chili sauce
1/2 teaspoon finely shopped green onion or regular onion or dash onion powder
1 hard-cooked egg, chopped (optional)
1/2 teaspoon finely chopped pimiento (optional)
1 8-ounce can sauerkraut, drained
8 slices dark rye bread
16 thin slices cooked kosher-style corned beef brisket (12 ounces)
8 thin slices Emmentaler or Swiss cheese (4 ounces)
Softened butter

For Thousand Island Dressing, in a medium bowl, combine mayonnaise, sour cream, green pepper, chili sauce, and green onion, regular onion or onion powder. Carefully fold in the chopped egg and pimiento, if you like.
Stir drained sauerkraut into dressing. Set aside.
On 4 slices of rye bread, arrange 4 slices of corned beef on each bread slice. Spread sauerkraut mixture over corned beef. Top each with 2 slices cheese. Place the remaining bread slices on top of cheese. Spread tops with softened butter.
Brush a grill, griddle or large, heavy skillet with butter. Place the sandwiches, buttered side up, on grill or griddle. (It may be necessary to cook two sandwiches at a time if the grill is too small.) With a spatula, press the sandwich tops. Cook over medium-low heat for 5 to 6 minutes or until the bread is toasted and cheese is melted, turning sandwiches once. Makes 4 servings.
Source: Midwest Living
Nutritional Information
Nutritional facts per serving
calories: 728, total fat: 51g, cholesterol: 131mg, sodium: 2024mg, carbohydrate: 37g

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Grilled Chocolate Sandwich

8 ounces dark (bittersweet) chocolate
1/2 cup heavy cream
12 to 16 slices of plain white bread
Handful of chocolate chips (about 1/3 cup)
3 to 4 tablespoons soft butter

Chop the chocolate fine and set aside in a medium bowl.
Heat the cream in a small saucepan until just boiling and pour over the chopped chocolate. Let stand 1 minute, then whisk until smooth. Refrigerate until just slightly solid, about 30 minutes.
Spread a layer of the chocolate mixture 1/4-inch thick (approximately 2 to 3 tablespoons) on half the bread sides to within about 1/4 inch of the edges. Press about 2 teaspoons of the chocolate chips into the center of each filling.
Spread a bit of softened butter over one side of the remaining slices. Buttered side up, place the slice over each chocolate-spread slice and press lightly around the edges to seal. Refrigerate for at least 15 minutes before putting on a grill or on a press. (If you are using a skillet instead, freeze the sandwich 15 minutes.)
Heat a grill or sandwich press (or a large griddle or skillet over medium-high heat), and add the sandwiches. Press on one side only for a minute or two (depending on the particular grill or press you're using) until the bread is nicely browned; the chocolate should be barely melted and not swimming out the side. If you are using a griddle or skillet, heat the sandwich first on the unbuttered side until lightly toasted, about 1 minute; turn the sandwich over and weight it down by placing a baking sheet or pan on top of the sandwich and placing a few soup cans on top. Toast for another minute, until golden. Cut in half and finish with a frilled toothpick.
Yield: 6 to 8 sandwiches.
City Bakery, owner and chef Maury Rubin

 

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