Sunday, January 24, 2010

Colourful and Healthy (lettuce free) Salad


4-6 servings

Ingredients
2 medium avocados (ripe but not too soft that they mush) peeled and diced
2 medium tomatoes, seeded and diced
1 large pomegranate, seeds
2 medium ripe mangos, diced
1/2 cup diced red onion
1 cup diced cucumber

1 cup canned corn, drained
1/4 cup lemon or lime juice
A splash of olive oil
1/2 teaspoon each salt & pepper
1 teaspoon each dry mint & dill

Directions

Mix it all up and chill until ready to serve.

Tip: You could also add drained and rinsed canned black beans to this.

- colourful and healthy lettuce free salad -

Saturday, January 23, 2010

Vegetable Soup with Bacon


8 servings

Ingredients
3 strips bacon, diced
1 small onion, diced
1 large carrot, diced
1 stalk celery, diced
1 large potato, diced
1 cup chick peas (garbanzo beans)
1 tablespoon tomato paste
8 cups chicken stock (about, but i don't measure)


Directions
Fry the bacon and onions until just brown. Add the veggies and beans and stir. Add enough chicken stock to come at least 2 inches over the veggies.

Cover a simmer until the veggies are tender. Stir in the tomato paste and simmer for 5 minutes more.

Tip: Fresh green peas or canned lima beens would be yummy in this soup.


- vegetable soup with bacon -

Chicken and Rice with Gravy Recipe

4 servingsIngredients
4 chicken legs (thigh and drumstick)
1 small onion chopped
1 cup mushrooms chopped
1/2 teaspoon saffron (optional)
1 tablespoon paprika
salt & pepper
water
1 heaping tablespoon flour
4 cups cooked rice

Directions
In a large nonstick pot, fry the onions and mushrooms in olive oil just until brown. Stir in the spices.

Add the chicken skin side down and fry just for a minute until golden. Add enough water just to cover the chicken. Simmer on medium heat for 1 to 1 1/2 hours until chicken starts to fall off the bones.

Remove chicken and set aside. Cover with foil. In a mug, stir flour with 1/2 cup cold water. Use a fork to remove lumps. Add to the pot and return to a simmer. It should thicken up. Add more water or flour depending on how much juice you have left in your pot.

Serve over rice.

Friday, January 8, 2010

New England Clam Chowder { a creamy soup with bacon and potatoes}

My first attempt at clam chowder. It doesn't get any better than this! I'll never eat the canned stuff again.

4 servings
Ingredients
8 oz of canned clams (save the juice)
1 small onion chopped
3 slices of bacon chopped
1 tablespoon olive oil
2 potatoes diced
1 1/2 cups milk
1 bay leaf
1/2 teaspoon dry thyme
3/4 cup heavy cream
1 heaping teaspoon flour
salt & pepper
fresh or dry parsley for garnish

Directions

In a non stick pot, brown onions & bacon in oil.
Add potatoes and stir.

Add the saved clam juice (however much is in the can), and the milk. Stir well.

Simmer until the potatoes are tender, 10 minutes or so.

Add the clams and cook for 10 more minutes.

With a fork, beat the flour into the cream until the lumps are gone. Add some of the hot soup liquid to the cream and stir. Pour the flour mixture into the pot. It should thicken slightly but not too much.

At the last minute remove the bayleaf and add the parsley. Serve hot!


Update: 1/28/2011 - Since I posted the recipe, I've tried something new with this soup and found that adding a small bottle (about 1 cup) of clam juice more to the soup makes it even better.  And what would an update be without another picture? 


- clam chowder -

Shrimp Mould - Party Dip

This is always a huge hit at parties! I make it every year for Christmas too. I got the recipe from a relative but have also seen similar ones online. 

For updated pictures of this recipe click here.

12 servings

Ingredients
1 can of cooked shrimp, drained (or about 1 cup) and chopped finely
1/4 cup celery finely chopped
1/4 cup green pepper finely chopped
1/4 cup green onions (scallions) finely chopped
1/4 cup mayo
1 packet unflavoured gelatin
8oz cream cheese
1/2 can condensed tomato soup (about 1/2 cup)

Directions

In a small pot, heat up the soup and add the cream cheese. Beat with a whisk until it's smooth.

In the meantime, dissolve gelatin in 1/4 cup boiling water. Add to the soup mixture. Add all other ingredients and stir well.

Line a bowl with plastic wrap and pour the mixture in. Chill overnight or until firm. Serve with crackers.


Tip: I've also made this in a large yogurt container without plastic wrap and had no problem getting it out. Of course you could use a mould if you have one. I guessed this makes 12 servings but I could really eat the whole thing by myself! It's SO good! If you can find a can of condensed tomato soup without added sugar, and use light cream cheese, this would be a great dip for veggies on The South Beach Diet. I LOVE it!


Linking to
 
Gooseberry Patch - Easy Appetizers

Recipe of the Week - Appetizers