Hot, hearty, and filling! Serve this chowder with French bread, a wedge of farmhouse Cheddar, and a bowl of pears and red grapes. Pour glasses of Beaujolais to sip alongside.
1 tablespoon butter or margarine
12 ounces baked ham, cut into bite-size pieces
12 green onions, thinly sliced
3 large carrots (about 12 oz. total), chopped
2 cans (about 14 1/2 oz. each) fat-free reduced-sodium chicken broth
2 cups milk
1/2 cup water
2 cans (about 15 oz. each) butter beans or cannellini (white kidney beans), rinsed and drained
1 package (about 10 oz.) frozen tiny peas
1/2 teaspoon pepper
1/4 cup coarsely chopped parsley
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1. Melt butter in 5 to 6 quart pan over medium high heat. Add ham and onions; then cook, stirring often, until onions are soft (4 to 5 minutes).
2. Stir in carrots and cook for 2 more minutes. Add broth, milk, and water; bring to a boil.
3. Reduce heat to medium low and add beans, peas, and pepper. Cook, uncovered, stirring occasionally, until soup is bubbly (5 to 7 minutes). Sprinkle with parsley.
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makes 6 servings (about 12 cups).
Thursday, July 29, 2010
Curried Zucchini Soup
Zucchini can be found in markets all year-and this soup is a great way to use it. Serve the soup hot; then chill any leftovers to serve cold. For a go-along, offer chicken, lettuce, and tomato sandwiches on whole wheat bread. Grapes and butterscotch brownies make the perfect dessert.
3 slices of bacon
7 large zucchini (about 3 1/2 Ibs. total)
8 green onions
1 large can (about 49 1/2 oz.) fat free reduced-sodium chicken broth
1 to 1 1/4 curry powder
Salt
1/4 teaspoon white pepper
3/4 cup whipping cream
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1. In a 4 to 5 quart pan, cook bacon over medium high heat until crisp (5 to 6 minutes). Lift bacon from pan; drain, crumble, and set aside. Discard all but 1 tablespoon of the drippings from the pan.
2. While bacon is cooking, coarsely chop zucchini. Chop onions and reserve 2 tablespoons for garnish.
3. To drippings in pan, add remaining onions, zucchini, broth, curry powder, salt to taste (about 1/4 teaspoon), and pepper. Bring to a boil over high heat; then boil uncovered, until zucchini mashes easily with spoon (9 to 10 minutes).
4. In food processor or blender, whirl zucchini mixture, half at a time, until smoothly pureed. Return to pan and stir in cream; reheat until steaming (do not boil). Serve hot or cold; garnish with bacon and reserved onions.
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makes 4 servings (about 8 cups)
3 slices of bacon
7 large zucchini (about 3 1/2 Ibs. total)
8 green onions
1 large can (about 49 1/2 oz.) fat free reduced-sodium chicken broth
1 to 1 1/4 curry powder
Salt
1/4 teaspoon white pepper
3/4 cup whipping cream
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1. In a 4 to 5 quart pan, cook bacon over medium high heat until crisp (5 to 6 minutes). Lift bacon from pan; drain, crumble, and set aside. Discard all but 1 tablespoon of the drippings from the pan.
2. While bacon is cooking, coarsely chop zucchini. Chop onions and reserve 2 tablespoons for garnish.
3. To drippings in pan, add remaining onions, zucchini, broth, curry powder, salt to taste (about 1/4 teaspoon), and pepper. Bring to a boil over high heat; then boil uncovered, until zucchini mashes easily with spoon (9 to 10 minutes).
4. In food processor or blender, whirl zucchini mixture, half at a time, until smoothly pureed. Return to pan and stir in cream; reheat until steaming (do not boil). Serve hot or cold; garnish with bacon and reserved onions.
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makes 4 servings (about 8 cups)
Cinnamon-Spice Acorn Soup
Anytime can be the time for this squash soup, flavored with just a hint of cinnamon and nutmeg. Serve with pumpernickel raisin rolls and a salad of endive, cherry tomatoes, and green onions. Big squares of gingerbread are great for dessert.
1 large onion (about 8 oz), cut into chunks
2 packages (about 10 oz. each) frozen mashed squash, thawed
2 cans (about 14 1/2 oz. each) fat-free reduced-sodium chicken broth
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated or ground nutmeg
2 tablespoons butter or margarine
1/4 cup sour cream and additional ground cinnamon (optional)
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1. In a food processor or blender, whirl onion until pureed. Add squash, broth, the 1/4 teaspoon cinnamon, and nutmeg; whirl until blended.
2. Pour squash mixture into a 3 to 4 quart pan. Bring to a simmer over medium high heat, stirring occasionally; then continue to simmer, uncovered, until heated through (2 to 3 more minutes).
3. Add butter and stir until melted. If desired, season sour cream lightly with cinnamon and swirl on top of soup.
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makes 4 servings (about 8 cups).
1 large onion (about 8 oz), cut into chunks
2 packages (about 10 oz. each) frozen mashed squash, thawed
2 cans (about 14 1/2 oz. each) fat-free reduced-sodium chicken broth
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated or ground nutmeg
2 tablespoons butter or margarine
1/4 cup sour cream and additional ground cinnamon (optional)
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1. In a food processor or blender, whirl onion until pureed. Add squash, broth, the 1/4 teaspoon cinnamon, and nutmeg; whirl until blended.
2. Pour squash mixture into a 3 to 4 quart pan. Bring to a simmer over medium high heat, stirring occasionally; then continue to simmer, uncovered, until heated through (2 to 3 more minutes).
3. Add butter and stir until melted. If desired, season sour cream lightly with cinnamon and swirl on top of soup.
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makes 4 servings (about 8 cups).
Roasted Pepper Gazpacho
From Spain comes this traditional cold soup, typically made with dried bread crumbs and fresh vegetables. Our version uses fresh Italian bread; roasted red peppers add depth of flavor. To eliminate the usual chilling time, make the soup with chilled ingredients.
2 slices white Itallian bread (each about 2 inches thick; about 3 oz. total)
6 large ripe pear-shaped (Roma-type) tomatoes (about 1 Ib. total), chilled
2 medium-size cucumbers (about 1 Ib. total), chilled
1 large red onion (about 8 oz.), chilled
1 medium-size green bell pepper (about 6 oz.), chilled
3 1/2 cups chilled tomato juice
1 cup cold water
1 jar (about 12 oz.) roasted red peppers, chilled, drained
1/4 cup red wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced or pressed
Salt
1/2 teaspoon black pepper
1/4 cup cilantro leaves
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1. Remove crusts from bread;cut bread into 1-inch pieces. Set aside.
2. Seed and dice tomatoes. Peel, seed, and dice cucumbers. Chop onion; seed and dice bell pepper. Then, in a large bowl, toss together tomatoes, cucumbers, onion, and bell pepper.
3. In a food processor or blender, combine tomato juice, water, roasted peppers, bread, vinegar, oil, garlic, salt to taste (about 1/2 teaspoon), and black pepper. Whirl until mixture is almost smooth. Pour puree over vegetables in bowl; stir to combine.
4. Serve immediately; or cover and refrigerate for up to 3 days. Just before serving, chiffonade-cut cilantro (see page 50) and mound in a cluster in center of soup.
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makes 4 servings (about 8 cups)
2 slices white Itallian bread (each about 2 inches thick; about 3 oz. total)
6 large ripe pear-shaped (Roma-type) tomatoes (about 1 Ib. total), chilled
2 medium-size cucumbers (about 1 Ib. total), chilled
1 large red onion (about 8 oz.), chilled
1 medium-size green bell pepper (about 6 oz.), chilled
3 1/2 cups chilled tomato juice
1 cup cold water
1 jar (about 12 oz.) roasted red peppers, chilled, drained
1/4 cup red wine vinegar
2 tablespoons olive oil
2 cloves garlic, minced or pressed
Salt
1/2 teaspoon black pepper
1/4 cup cilantro leaves
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1. Remove crusts from bread;cut bread into 1-inch pieces. Set aside.
2. Seed and dice tomatoes. Peel, seed, and dice cucumbers. Chop onion; seed and dice bell pepper. Then, in a large bowl, toss together tomatoes, cucumbers, onion, and bell pepper.
3. In a food processor or blender, combine tomato juice, water, roasted peppers, bread, vinegar, oil, garlic, salt to taste (about 1/2 teaspoon), and black pepper. Whirl until mixture is almost smooth. Pour puree over vegetables in bowl; stir to combine.
4. Serve immediately; or cover and refrigerate for up to 3 days. Just before serving, chiffonade-cut cilantro (see page 50) and mound in a cluster in center of soup.
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makes 4 servings (about 8 cups)
Wednesday, July 28, 2010
Green and White Spring Soup
The fresh, delicate flavors of spring inspired this soup. The green comes from asparagus slices and watercress leaves, the white from thin strands of capellini and sweet scallops. For a simple feast, serve with hot cheese biscuits(either from the bakery or homemade) and a marinated vegetable platter. For dessert, offer a medley of fresh strawberries, raspberries, and blueberries with creme fraiche.
1 large can (about 49 1/2 oz.) fat free reduced-sodium chicken broth
1 can (about 14 1/2 oz.) same
1 teaspoon grated lemon peel
1 teaspoon dried tarragon
1/4 teaspoon white pepper
2 ounces dried capellini (angel hair pasta), broken in half
1 pound slender asparagus
12 ounces bay or sea scallops
1 bunch watercress (about 4 oz.)
3 tablespoons lemon juice
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1. In a 5 to 6 quart pan, combine broth, lemon peel, tarragon, and pepper. Bring to a boil over high heat. Add pasta; return to a boil, then reduce heat and simmer, uncovered, for 4 minutes.
2. Meanwhile, snap off and discard tough ends of asparagus; diagonally slice spears into 1-inch pieces. Rinse scallops; if using sea scallops cut into bite-size pieces. Remove leaves from watercress; discard stems. Rinse and drain watercress. Chiffonade-cut 12 watercress leaves (see page 50) and set aside for garnish.
3. Stir asparagus and scallops into soup. Simmer, uncovered, until scallops are just opaque in center; cut to test (about 3 minutes).
4. Remove pan from heat and stir in whole watercress leaves. Cover and let stand until watercress is wilted (about 1 minute). Stir in lemon juice and sprinkle with the chiffonade of watercress. Serve immediately, since lemon juice may cause the bright green color to darken upon standing.
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makes 5 servings
1 large can (about 49 1/2 oz.) fat free reduced-sodium chicken broth
1 can (about 14 1/2 oz.) same
1 teaspoon grated lemon peel
1 teaspoon dried tarragon
1/4 teaspoon white pepper
2 ounces dried capellini (angel hair pasta), broken in half
1 pound slender asparagus
12 ounces bay or sea scallops
1 bunch watercress (about 4 oz.)
3 tablespoons lemon juice
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1. In a 5 to 6 quart pan, combine broth, lemon peel, tarragon, and pepper. Bring to a boil over high heat. Add pasta; return to a boil, then reduce heat and simmer, uncovered, for 4 minutes.
2. Meanwhile, snap off and discard tough ends of asparagus; diagonally slice spears into 1-inch pieces. Rinse scallops; if using sea scallops cut into bite-size pieces. Remove leaves from watercress; discard stems. Rinse and drain watercress. Chiffonade-cut 12 watercress leaves (see page 50) and set aside for garnish.
3. Stir asparagus and scallops into soup. Simmer, uncovered, until scallops are just opaque in center; cut to test (about 3 minutes).
4. Remove pan from heat and stir in whole watercress leaves. Cover and let stand until watercress is wilted (about 1 minute). Stir in lemon juice and sprinkle with the chiffonade of watercress. Serve immediately, since lemon juice may cause the bright green color to darken upon standing.
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makes 5 servings
Smoked Chicken and Melon Salsa Salad
3 medium sized cantaloupes (about 1 3/4 Ibs. each)
12 ounces purchased smoked or rotisserie chicken, boned, skinned, and cut into small cubes (about 2 cups meat)
1 medium size cucumber (about 9 oz.), peeled, seeded, and diced
About 2 tablespoons minced fresh mint
3 tablespoons
1 tablespoon honey
pepper
mint sprigs
lime wedges
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1.Cut 2 of the melons in half lengthwise. Scoop out and discard seeds. If any of the melon halves does not sit steadily. Set melon halves aside, cut side down, to drain.
2. Peel, seed, and dice remaining melon. Transfer to a large bowl. Add chicken, cucumber, minced mint, lime juice, and honey; mix well. Season to taste with pepper.
3. Set one melon half in each of 4 shallow individual bowls. Spoon a fourth of the chicken mixture into and on top of each melon half (you may have to pack it lightly). Garnish with mint sprigs. Offer lime wedges to season salads to taste.
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makes 4 servings
12 ounces purchased smoked or rotisserie chicken, boned, skinned, and cut into small cubes (about 2 cups meat)
1 medium size cucumber (about 9 oz.), peeled, seeded, and diced
About 2 tablespoons minced fresh mint
3 tablespoons
1 tablespoon honey
pepper
mint sprigs
lime wedges
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1.Cut 2 of the melons in half lengthwise. Scoop out and discard seeds. If any of the melon halves does not sit steadily. Set melon halves aside, cut side down, to drain.
2. Peel, seed, and dice remaining melon. Transfer to a large bowl. Add chicken, cucumber, minced mint, lime juice, and honey; mix well. Season to taste with pepper.
3. Set one melon half in each of 4 shallow individual bowls. Spoon a fourth of the chicken mixture into and on top of each melon half (you may have to pack it lightly). Garnish with mint sprigs. Offer lime wedges to season salads to taste.
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makes 4 servings
Sweet Potato and Apple Salad with Ginger Dressing
6 small sweet potatoes or yarns (about 2 Ibs. total), scrubbed (choose slimmer sweet potatoes for faster cooking)
2 tablespoons honey
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 teaspoon ground ginger (or to taste)
1/2 teaspoon ground cinnamon
1 cup plain nonfat yogurt
2 large red-skinned apples (about 1 Ib. total)
3/4 cup thinly sliced celery
1/2 cup salted roasted peanuts or almonds
Salt
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1. Place potatoes in a 5 to 6 quart pan and add enough water to cover. Bring to a boil; then reduce heat, cover, and simmer just until barely tender when pierced (20 to 25 minutes). Drain. Immerse potatoes in ice water until cool, then pat dry.
2. Meanwhile, in a large bowl, whisk honey, lemon peel, lemon juice, ginger, cinnamon, and yogurt to blend. Core apples and cut into 3/4 inch cubes. Add apples, celery, and 3/4s of the peanuts to dressing; mix well.
3. Peel potatoes and cut into 3/4 inch cubes; mix gently with apple mixture. Season to taste with salt. Sprinkle with remaining peanuts.
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makes 8 servings
2 tablespoons honey
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3/4 teaspoon ground ginger (or to taste)
1/2 teaspoon ground cinnamon
1 cup plain nonfat yogurt
2 large red-skinned apples (about 1 Ib. total)
3/4 cup thinly sliced celery
1/2 cup salted roasted peanuts or almonds
Salt
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1. Place potatoes in a 5 to 6 quart pan and add enough water to cover. Bring to a boil; then reduce heat, cover, and simmer just until barely tender when pierced (20 to 25 minutes). Drain. Immerse potatoes in ice water until cool, then pat dry.
2. Meanwhile, in a large bowl, whisk honey, lemon peel, lemon juice, ginger, cinnamon, and yogurt to blend. Core apples and cut into 3/4 inch cubes. Add apples, celery, and 3/4s of the peanuts to dressing; mix well.
3. Peel potatoes and cut into 3/4 inch cubes; mix gently with apple mixture. Season to taste with salt. Sprinkle with remaining peanuts.
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makes 8 servings
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