Cheesy Broccoli and Potato Soup – johanna
November 6th, 2009 | Filed under: RECIPES - Appetizer, RECIPES - Soup / Salad

A couple of years ago I bought a recipe book for kids. You know the one that shows you how to transform food into edible art? Supposedly kids will gobble down sandwiches in the shape of a caterpillar or a bowl of soup with a roll in the shape of a pig. Maybe my kids are not in the norm. They will go for ants on a log (celery, peanut butter and raisins) but not the vegetable shark.

Tonight an interesting thing happened at dinner. Our oldest decided he was not going to eat the soup because it was green. We tried coming up with a clever title for the soup but he was not buying it.
I reminded him of our rules. You have to take at least one bite of something new. Eventually he survived the agony of slurping one spoonful of green stuff only to declare it “disgusting.” Soon the kids went outside to play while I started to clear the table. I was loading the dishwasher when I noticed Mason hiding by the table dipping a roll into the pot of soup and eating it.

I really enjoyed this version of a potato soup. The soup uses broth in the place of milk resulting in a lovely light yet filling soup. Serve with a nice green salad. Cheesy broccoli potato soup would also pair well with a main course of grilled fish.

Source: Adapted from an unknown magazine clipping
Serves 4 generously
1 tbsp olive oil
1/2 onion, chopped
3 cloves garlic broken into pieces
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli, chopped
3 cups low sodium vegetable or chicken stock
1/2 tsp salt
1/4 tsp pepper
1 cup reduced-fat Monterey Jack cheese, shredded

Tips:
-If using finely shredded cheese add a heaping cup full.
-Use the whole broccoli crown and stem. Peel the tough outer skin off before chopping.
-Can use broth, stock or bullion.
-If you like a little more texture do not puree the soup too much leaving plenty of bit sized potato pieces.

In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock; bring to a boil. Reduce to a simmer and cook, covered for 12-15 minutes or until broccoli and potatoes are tender when pierced with a fork.

Remove the mixture from stove top; allow to cool a bit. Pour into a blender and puree or use a handheld blender mixing right in the pot.

Technorati Tags: cheesy broccoli potato soup, edible food art, fall

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Italian Salad with Sun Dried Tomatoes and Artichoke Hearts – johanna
October 7th, 2009 | Filed under: RECIPES - Soup / Salad

This recipe for was passed on to me by a friend of mine. She stresses that she is not a fan of feta cheese but this salad is THE best salad she has ever eaten. I second that motion. Thank you for sharing.

Source: Melissa Jones
Feta cheese
Sun dried tomatoes, drained and chopped
Artichoke hearts, drained and chopped (marinade reserved)
1 bag mixed baby greens with spinach
1 bag salad
Italian Dressing

Empty salad and lettuce into a large bowl. Add tomatoes and artichoke hearts.

Mix artichoke marinade with Italian dressing. Pour over salad; sprinkle with feta cheese; toss.

Technorati Tags: artichoke hearts, Barbeque, feta cheese, picnic, salad, summer, sun dried tomatoes

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Creamy Chicken Apple Chili – johanna
September 30th, 2009 | Filed under: RECIPES - Soup / Salad

The kids refer to creamy chicken and apple chili as the “Poison Apple Soup”. The table talk turns to kings and queens and mermaids as they make up stories about a mermaid locked in the tower. When she takes a ‘slurp’ of the soup she instantly falls dead.

Source: Susan Lily Ott
Serves: 8 Cooking Time: 20 Minutes
1/4 cup extra-virgin olive oil
2 pounds chicken tenders, cut into 1/2-inch-thick slices
4 tsp chili powder
2 tsp ground cumin
Salt and pepper
2 apples, cut into 1/2-inch cubes
1 onion, chopped
4 tbsp butter
1/4 cup flour
2 cups chicken broth
3/4 cup milk
Two 15-ounce cans pinto or white beans, rinsed
2 cups shredded monterey jack cheese (about 8 ounces)
Chopped scallions, for serving

In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.

In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.

In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Sprinkle with scallions.

Variations:
-Use chicken sausage in the place of the chicken.

Technorati Tags: apple festival, Creamy Chicken Apple Chili, fall, Halloween, stews, Thanksgiving, winter

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Orchard Green Salad with Apples – johanna
September 25th, 2009 | Filed under: RECIPES - Soup / Salad

To finish off Johnny Appleseed week I have a salad that combines tart green apples with candied nuts. Serve with roasted chicken or grilled pork chops.

1 head leafy green lettuce
1 tart green apple, sliced
1 handful candied pecans or walnuts, coarsely broken
1 handful dried cherries
Blue cheese, crumbled
Champagne vinegar dressing

To make candied pecans: Place pecans in a small, nonstick pan, and toast over medium heat for 3-4 minutes. Drizzle maple syrup over the pecans and stir quickly. Add pepper, stir, and then pour the pecans out onto a bit of parchment paper, and place in the fridge until you’re ready to serve

In a large bowl, tear lettuce into bite sized pieces. Sprinkle with apples, pecans, cherries and blue cheese. Toss in dressing.

Makes 4 servings

Technorati Tags: candied pecans, champagne vinaigrette, Christmas, fall, johnny appleseed, salad

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Peas and Radish Salad – johanna
September 2nd, 2009 | Filed under: RECIPES - Soup / Salad

Salads do not have to be boring. For a long time I was in a rut of using lettuce, celery and carrots. Yes, that was it. The kids were even getting burned out. I took a piece of advice from one of Ellie Krieger’s books that suggested buying 3-4 different varieties of vegetables and fruits each week in addition to basic salad ingredients. I use the vegetables and fruits for snacks or side dishes but they are also utilized in salads, soups, omelets or muffins.

Salads are super fast and a great way to fill up hungry bellies. Pair a salad such as this pea and radish salad with a lean protein and you have a complete healthy meal.

Source: Health.com
Makes 4 servings
2 tbsp white wine vinegar
2 tbsp reduced fat sour cream
1 tbsp olive oil
1 tsp honey
2 tsp chopped fresh tarragon
3/4 cup frozen peas
3/4 cup frozen shelled edamame
1 (18-oz) package sugar snap peas, trimmed
4 cups spring mixed salad greens
1/2 cup Radishes thinly sliced (about 4 large)

Bring a large pot of water with a pinch of salt to a boil.

In a small bowl, whisk together the vinegar, sour cream, olive oil, honey and tarragon; set aside.

Add the peas and edamame to the pot; cook 3-4 minutes or until just cooked through. Stir in the sugar snap peas, and continue to cook 3 minutes more or until tender-crisp. Drain and rinse under cold water until no longer warm. Drain well and pat dry.

To serve place salad greens in a serving bowl. Add the peas and radishes. Drizzle with dressing right before serving.

Technorati Tags: health.com, healthy meals, kids, menu, Peas and radish salad, quick meal ideas

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Tomatoes Stuffed with Tuna and Cellini Beans – johanna
August 28th, 2009 | Filed under: RECIPES - Soup / Salad

When my oldest does not like something he tells me “Mom, we all have different tastes.” So true. I would not expect our little ones to bounce up and down excited over stuffed tomatoes. It took me awhile to be convinced. They are excited over the cute little tomato cup the tuna and beans are served in. It is all in the way you look at it. I have taken many an idea from Charlie on Charlie and Lola. Charlie is Lola’s big brother. He is constantly having to come up with imaginative ways to help his sister through every day problems.

Source: The Italian Dish
3/4 cup dried cellini, cannellini or white navy beans, soaked for several hours or overnight (or 1 can of beans, drained)
1 bay leaf
several peppercorns
1 clove garlic
4 large tomatoes
1/2 red onion, thinly sliced
2 tbsp minced flat leaf parsley
1 (12-ounce) can tuna, packed in water, drained
1/2 cup extra virgin olive oil
Coarse salt and pepper

Drain the beans and place in a saucepan with 1 bay leave, several peppercorns, a clove of garlic and 1 tablespoon of salt. Add water to cover by one inch and simmer over low heat, covered, until tender about 1-1/2 to 2 hours. Drain and remove bay leaf, garlic and peppercorns. Drizzle with 1/4 cup of the olive oil.

Slice tops off of the tomatoes and scoop out seeds and most of the flesh with a spoon. Lightly salt the inside of each tomato and place upside down on paper towels to drain for about 3o minutes.

In a bowl, stir together the beans, tuna fish, onion, parsley and the remainder of the olive oil. Generously season with salt to taste and add pepper to taste. Spoon the mixture into the tomatoes and serve.

Technorati Tags: Charlie and Lola, tuna stuffed tomatoes with beans, vegetarian recipes

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Spinach and Fruit Salad – johanna
August 26th, 2009 | Filed under: RECIPES - Soup / Salad

The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. My freezer is stocked with what can be frozen and still resemble what it once was. Take asparagus. The only thing frozen asparagus is good for is soup.

2 eggs, boiled, peeled and chopped
4 slices bacon, browned and crumbled
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1 cup seasoned croutons

Dressing:
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 tsp spicy brown mustard
1 pinch garlic powder
salt and pepper to taste

In a bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper.

In a large bowl, toss the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, orange and dressing. Top with croutons.

Technorati Tags: salad recipes, spinach and fruit salad

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Modern Take on Chicken Waldorf Salad – johanna
August 24th, 2009 | Filed under: RECIPES - Soup / Salad

When I think of Waldorf Salad I conjure up chopped apples, walnuts, celery and mayo Dijon dressing. Waldorf Salad was very popular with my parents and her parents generations but today with the focus on utilizing fresh untainted vegetables and fruits I was delighted to try this modern take on chicken Waldorf salad from Salon DeVille Day Spa.

Unfortunately with the economy as it is the spa had to close down and I am left with my memory which at certain times is not so good. I do remember the white chocolate chips. I thought they added an interesting depth to the salad.

1 head leafy green lettuce, torn into bite sized pieces
1 cup cooked chicken, chopped
1 celery stalk, chopped
1 tart apple, chopped
1 small cucumber, sliced
Raisins
White chocolate chips
Croutons
Walnuts

Toss together. Serve with a honey mustard vinaigrette.

Technorati Tags: chicken salad with white chocolate chips, food, Improved Waldorf salad, lunch, RECIPES, salads

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Champagne Vinaigrette Salad Dressing – johanna
August 19th, 2009 | Filed under: RECIPES - Soup / Salad

I prefer homemade dressing any day over the store bought stuff. I know there are those out there who do not share my love namely my father-n-law who recently was pondering over how humanity got along before Ranch dressing was invented. Champagne vinaigrette happens to be my favorite.

1 small shallot, peeled and thinly sliced
2 tsp Dijon mustard
3 tsp real Vermont maple syrup
4 tsp champagne vinegar
6 tbsp extra virgin olive oil
Pinch coarse salt, or to taste
1/8 tsp freshly ground black pepper, or to taste

In a small bowl, whisk together the shallot, mustard, maple syrup and vinegar. Slowly whisk in the olive oil and season the dressing to taste with salt and pepper.

Technorati Tags: champagne vinaigrette, dijon mustard dressing, food, salad dressing recipes, Shallots

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Chicken Spinach Salad with Potatoes and Warm Mustard Dressing – johanna
July 13th, 2009 | Filed under: RECIPES - Soup / Salad

When it is 109 degrees outside the last thing I want to do is stand in the hot kitchen cooking. This week our meals have mostly consisted of dinner salads. They are fast, easy and there is not a lot of clean up.

In this recipe the chicken and potatoes are simmered in a brine giving them flavor without all the extra fat. The dressing may be a little powerful for some tastes. If that is the case your favorite salad dressing could make an excellent substitution.

Source: Adapted from Health
1 pound new potatoes
2 tbsp salt, divided
1 1/2 pounds boneless, skinless chicken breast
1/4 cup extra-virgin olive oil
1 tbsp white Dijon mustard
1 tbsp white wine vinegar
1/4 tsp pepper
4-6 cups spinach, stems removed
1/4 cup Parmesan cheese, shaved

Bring potatoes to a boil in a large pot. Add 1 tablespoon salt, reduce heat and simmer 15-18 minutes or until tender. Drain and run under cool water to cool.

Fill a saucepan halfway with water. Bring to a boil. Add 1 tablespoon salt. Add chicken, reduce heat to medium; gently simmer 12-14 minutes or until cooked through. Let rest 15 minutes before shredding.

To make the dressing, whisk together the oil, mustard, vinegar and pepper; set aside.

Technorati Tags: brine, Chicken spinach salad, food, mustard dressing, picnics, RECIPES, summer

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