tag:blogger.com,1999:blog-55919241351148360082024-02-19T13:45:20.743-08:00Vintage SoupNancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-5591924135114836008.post-76049868663440451442011-08-19T11:51:00.000-07:002011-08-19T11:58:48.086-07:00Mexican Vegetable Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Dt5IV3IvLW6ZptdQQobxPXRo5qz4YRuvdDd0vsFHZX9vTQ-eKboHCwTTjRvgUzpfVPkLIQmEc4UyJZ9aYjlUhFNUnWalKUVv8hWz7leZP_mj6c-EOw_qD4PEhaoAltr4x_K_895YktLq/s1600/chili2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Dt5IV3IvLW6ZptdQQobxPXRo5qz4YRuvdDd0vsFHZX9vTQ-eKboHCwTTjRvgUzpfVPkLIQmEc4UyJZ9aYjlUhFNUnWalKUVv8hWz7leZP_mj6c-EOw_qD4PEhaoAltr4x_K_895YktLq/s320/chili2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">City- Data</td></tr>
</tbody></table><span style="font-family: Times, "Times New Roman", serif; font-size: large;">Here is a link to a great site I belong to on Facebook.. </span><a href="http://chilicheesefries.net/4202/mexican-vegetable-soup/"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">http://chilicheesefries.net/4202/mexican-vegetable-soup/</span></a><span style="font-family: Times, "Times New Roman", serif; font-size: large;"> This soup looks incredible and I can't wait to try it. Come on winter, I miss my soups!</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Especially the spicy ones!</span><br />
<br />
<span style="font-family: Times; font-size: x-small;">Thanks to chilicheesefries. net</span>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-50333136922591311092011-06-02T17:49:00.000-07:002011-06-02T17:49:48.196-07:00How to Make Bread Salad With Roasted Onions | eHow.com<a href="http://www.ehow.com/how_18363_make-bread-salad.html?sms_ss=blogger&at_xt=4de82f9b75794f42%2C0">How to Make Bread Salad With Roasted Onions eHow.com</a>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-35055469229564053702011-05-25T11:27:00.000-07:002011-05-25T11:27:02.994-07:00Tomato, Potato and Mozzarella Bake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBZ8Is6McSdRH0m_AvEhR-5x9NHFzIYSSFCy9Gy2X_L3LxbcqxydFFwT7zv5iNq83bDu-i7Wo_GISKoSB-rtIxE0c7IOShHc7XK6ainZ37vpdOk8u9pI3w4CJKj8ITGSzuumbelzovXet/s1600/tomato-potato-mozzarella-bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBZ8Is6McSdRH0m_AvEhR-5x9NHFzIYSSFCy9Gy2X_L3LxbcqxydFFwT7zv5iNq83bDu-i7Wo_GISKoSB-rtIxE0c7IOShHc7XK6ainZ37vpdOk8u9pI3w4CJKj8ITGSzuumbelzovXet/s320/tomato-potato-mozzarella-bake.jpg" t8="true" width="320" /></a>Serves: 4</div><br />
<br />
<br />
<br />
You will need:<br />
•8 cups water<br />
<br />
•3 russet potatoes, sliced 1/4 inch<br />
<br />
•3 tomatoes, sliced 1/4 inch thick<br />
<br />
•8 ounces mozzarella, sliced 1/4 inch thick<br />
<br />
•2 cloves garlic, minced<br />
<br />
•2 tablespoons grated Romano cheese<br />
<br />
•kosher salt and pepper to taste<br />
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•extra virgin olive oil for drizzling<br />
<br />
1.Preheat oven to 350 degrees.<br />
<br />
2.Bring water to boil, add potatoes and parboil for 5 minutes. Strain. (Note: you want these to be a little underdone so that they wont get too mushy when you bake them in the oven).<br />
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3.In a large casserole dish, layer potato, tomato, mozzarella. While you will only have one layer, you’ll want to overlap these so that the mozzarella melts over the potato and tomato. Sprinkle with Romano cheese, garlic, salt and pepper. Drizzle lightly with extra virgin olive oil.<br />
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4.Bake 20-25 minutes. Cheese will be melted and slightly golden. Serve hot.<br />
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<a href="http://www.lifesambrosia.com/"><span style="font-size: xx-small;">http://www.lifesambrosia.com</span></a>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-8133203782539256502011-03-01T19:47:00.000-08:002011-03-01T19:47:22.260-08:00“25 Soup Blogs That Will Bowl You Over”Cindy Cullen was nice enough to send me this link to “<b>25 Soup Blogs That Will Bowl You Over</b>” Here it is for you to enjoy!<br />
<a href="http://www.culinaryartscollege.org/25-soup-blogs-that-will-bowl-you-over/" target="_blank" title="http://www.culinaryartscollege.org/25-soup-blogs-that-will-bowl-you-over/"><span style="color: blue;">http://www.culinaryartscollege.org/25-soup-blogs-that-will-bowl-you-over/</span></a>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-74283195798178766612011-02-09T11:53:00.000-08:002011-02-09T12:09:44.924-08:00Tortilla Espanol<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZARHemC8Kxu3FEZ4Fm10Vg3OinRFsk5oDjHfS8alfGs2Ua9tS8Y3hUqfKKlNZ6GcCtgaHd6P3vl1x_DhYxOjINAMv4eAmEHEldIA7E_BpIuISOABHdOVR9i01U3L3xUm6y9uKvZV9-rS6/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZARHemC8Kxu3FEZ4Fm10Vg3OinRFsk5oDjHfS8alfGs2Ua9tS8Y3hUqfKKlNZ6GcCtgaHd6P3vl1x_DhYxOjINAMv4eAmEHEldIA7E_BpIuISOABHdOVR9i01U3L3xUm6y9uKvZV9-rS6/s1600/2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Tortilla Espanol</span> <span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">Vegetarian Cooking for Everyone</span><br />
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<span style="font-family: Times, "Times New Roman", serif;">1/2 cup olive oil</span><br />
<span style="font-family: Times, "Times New Roman", serif;">2 lbs. whole or red potatoes, peeled and very thinly sliced</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 large onion, thinly sliced or diced</span><br />
<span style="font-family: Times, "Times New Roman", serif;">Salt and freshly milled pepper</span><br />
<span style="font-family: Times, "Times New Roman", serif;">6-8 eggs, beaten</span><br />
<br />
<span style="font-family: Times, "Times New Roman", serif;">Warm 5 tablespoons of the oil in a very wide skillet. (Madison suggests nonstick or cast iron here, but I have had fantastic success with a well heated regular skillet with properly heated oil.) Add the potatoes and cook over medium heat, stirring frequently, until they're cooked through and golden, about 20 minutes. When done, the potatoes will have lost their opaque white centers. Separate any slices that stick together so that they will cook evenly. When done, transfer the potatoes to a bowl with a slotted spoon. If there's no oil remaining in the pan, add another tablespoon and saute the onions until they're lightly browned. Add them to the potatoes and season well with salt and pepper. Pour in the beaten eggs. </span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">Wipe out the pan with a towel and then return it to the stove and add 2 tablespoons of oil. Pour in the egg mixture, smooth down any potatoes that stick up, and cook over low heat until golden on the bottom, about 10 minutes. Invert the omelet onto a plate, slide it back into the pan and cook until set, a few minutes. Invert onto a plate again, cut into wedges and serve.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Times, "Times New Roman", serif;">Variations include adding 2 tablespoons of rosemary to the potatoes while they are cooking or add 1/2 cup of grated smoked cheese such as mozzarella, Gouda or cheddar. I like mine with salsa and tortillas.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div style="text-align: center;"><br />
</div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-48324234742763763012011-01-29T19:15:00.000-08:002011-01-29T19:15:48.187-08:00My Studio<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqJu3UmhyphenhyphenitzZZV2VJ-RnRYZykFLoy6u51kROpAi4z9cWegnz6TQo1mj2HhW8w2BeGgijo2Ta6un5Sd3e5dczWY6_q_Bfj5eyuhBZ_tX8ghxN1CyfIG4C9J70JfCoeM680Dcyw3N2fAqr0/s1600/studio12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqJu3UmhyphenhyphenitzZZV2VJ-RnRYZykFLoy6u51kROpAi4z9cWegnz6TQo1mj2HhW8w2BeGgijo2Ta6un5Sd3e5dczWY6_q_Bfj5eyuhBZ_tX8ghxN1CyfIG4C9J70JfCoeM680Dcyw3N2fAqr0/s1600/studio12.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUk88wC0UrsGutyj0FLtNRBp0E8DhCgpJOKn9lD9-YLmj5LUaT6L3N-Q0ldcPRpzFlfLrlS-1ORMdIdixiVLf7APOVpY18Yte6eEkWqXBkKGenxivZARGtiJ5Ug2DYTta2ya2UhRXG9OF/s1600/studio13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnUk88wC0UrsGutyj0FLtNRBp0E8DhCgpJOKn9lD9-YLmj5LUaT6L3N-Q0ldcPRpzFlfLrlS-1ORMdIdixiVLf7APOVpY18Yte6eEkWqXBkKGenxivZARGtiJ5Ug2DYTta2ya2UhRXG9OF/s1600/studio13.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiJmjCESmvkwi1mCsVreJMSSJwFUMScDxSbGnsTzGC7zcXoxs0CFzyCsnt3X5t_mBIO2mnTMxcpCeb-cU1qLeZuZ3JJrqLqwCKjdKVISn5xy0JsZmYt3On5v3dn30nmnDckvvV_31pmzS/s1600/studio2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFiJmjCESmvkwi1mCsVreJMSSJwFUMScDxSbGnsTzGC7zcXoxs0CFzyCsnt3X5t_mBIO2mnTMxcpCeb-cU1qLeZuZ3JJrqLqwCKjdKVISn5xy0JsZmYt3On5v3dn30nmnDckvvV_31pmzS/s320/studio2.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVnW6jx7ngt-YQGXO0c5-DEM9x8RqKJM2LgXFSrY_yleeW81gEknYtBvG_7vGwDDGK-WYwY_lOEd2JRmDJo4UNYEK0tl1zCkT-LZ1BPg7MeQcBA0ISjWg36Owfii9SAcSaosiHfpbpLlu/s1600/studio8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVnW6jx7ngt-YQGXO0c5-DEM9x8RqKJM2LgXFSrY_yleeW81gEknYtBvG_7vGwDDGK-WYwY_lOEd2JRmDJo4UNYEK0tl1zCkT-LZ1BPg7MeQcBA0ISjWg36Owfii9SAcSaosiHfpbpLlu/s320/studio8.jpg" width="320" /></a></div><span style="font-family: "Courier New", Courier, monospace;">About to make big changes in the studio. I can hardly wait. It will take a lot of work to get it as I want it, but it will be well worth it in the end. I just plain need more room!</span><br />
<span style="font-family: Courier New;">fondly, Nancy</span>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-8856193671527176362011-01-06T18:50:00.000-08:002011-01-06T19:04:38.410-08:00Breakfast Potato Casserole<h1> </h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzoLCpF2RRdkwv9HugL48PDeGalZesqjFTkthjKeYpbitkaw9Aib_LXBuWJPCOfuhpWNSbFSM0KFXnmJasPeATdY80p1W3VItdNI0q0pwXmdT_qgXmlKgZYDmzH4eCLG-JjeJA8Z1z2h_/s1600/POTATO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzoLCpF2RRdkwv9HugL48PDeGalZesqjFTkthjKeYpbitkaw9Aib_LXBuWJPCOfuhpWNSbFSM0KFXnmJasPeATdY80p1W3VItdNI0q0pwXmdT_qgXmlKgZYDmzH4eCLG-JjeJA8Z1z2h_/s320/POTATO.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table border="0" cellpadding="3" cellspacing="2"><tbody>
<tr><td colspan="3"><b>Ingredients</b></td><td></td></tr>
<tr><td class="ingredient">6</td><td class="ingredient">ounces</td><td class="ingredient">potoatoes, frozen hash brown one package </td><td></td></tr>
<tr><td class="ingredient">1/3</td><td class="ingredient">cup</td><td class="ingredient">onion, chopped </td><td></td></tr>
<tr><td class="ingredient">1/4</td><td class="ingredient">cup</td><td class="ingredient">green bell pepper, chopped</td><td></td></tr>
<tr><td class="ingredient"></td><td class="ingredient"></td><td class="ingredient"></td><td></td></tr>
<tr><td class="ingredient">8</td><td class="ingredient">ounces</td><td class="ingredient">whole kernel corn, canned (one can), drained </td><td></td></tr>
<tr><td class="ingredient">1/2</td><td class="ingredient">cup</td><td class="ingredient">cheddar cheese, shredded </td><td></td></tr>
<tr><td class="ingredient">1</td><td class="ingredient">cup</td><td class="ingredient">milk </td><td></td></tr>
<tr><td class="ingredient">5</td><td class="ingredient">large</td><td class="ingredient">eggs, beaten </td><td></td></tr>
<tr><td class="ingredient">1/2</td><td class="ingredient">teaspoon</td><td class="ingredient">salt </td><td></td></tr>
<tr><td class="ingredient">1</td><td class="ingredient">dash</td><td class="ingredient">cayenne pepper, red pepper, ground </td><td></td></tr>
<tr><td class="ingredient">1</td><td class="ingredient">dash</td><td class="ingredient">paprika </td><td></td></tr>
<tr><td></td><td></td><td></td><td></td></tr>
<tr><td colspan="4"><br />
<b>Directions:</b></td></tr>
<tr><td colspan="4">*substitute: 3 c Frozen shredded hash brown Potatoes. (do not thaw.)<br />
<br />
Heat oven to 350 degrees F. <br />
<br />
Cover potatoes with water and drain as directed on package except omit salt.<br />
<br />
Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell pepper, corn and cheese. <br />
<br />
Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. <br />
<br />
Bake 35 to 40 minutes or until knife inserted in center comes out clean. <br />
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</td></tr>
</tbody></table><br />
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More <a href="http://www.qualityrecipeproducts.com/" title="Free recipe">free recipes</a>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-53991851041657859962010-12-27T18:50:00.000-08:002010-12-27T18:52:27.397-08:00Three Bean Tortilla Soup<div align="center"></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrIotvuMvxs2AtdSysWxr-Y0IvwQqi-9ybQwh_p7PYXNXZEPSYndrYCFGazf9nLZTZsP57wgOVGz138RSyKz3ooCe6ycwlby7F6zBlG4JCV-a4GJ38URU7oPI5ByMW5_fPVx_ObC6w_GS/s1600/mexican-corn-tortillas-2656-p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrIotvuMvxs2AtdSysWxr-Y0IvwQqi-9ybQwh_p7PYXNXZEPSYndrYCFGazf9nLZTZsP57wgOVGz138RSyKz3ooCe6ycwlby7F6zBlG4JCV-a4GJ38URU7oPI5ByMW5_fPVx_ObC6w_GS/s320/mexican-corn-tortillas-2656-p.jpg" width="320" /></a></div><span style="font-family: "Courier New", Courier, monospace;">Serving Size : 4 </span><br />
<span style="font-family: "Courier New", Courier, monospace;">Amount Measure Ingredient </span><span style="font-family: "Courier New", Courier, monospace;"> </span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 large tomato</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 small onion -- finely chopped</span><br />
<span style="font-family: "Courier New", Courier, monospace;">2 cloves garlic -- minced</span><br />
<span style="font-family: "Courier New", Courier, monospace;">15 ounces black beans, canned -- drained and rinsed</span><br />
<span style="font-family: "Courier New", Courier, monospace;">15 ounces navy beans, canned -- drained and rinsed</span><br />
<span style="font-family: "Courier New", Courier, monospace;">15 ounces spicy chili beans -- undrained</span><br />
<span style="font-family: "Courier New", Courier, monospace;">14 1/2 ounces vegetable broth</span><br />
<span style="font-family: "Courier New", Courier, monospace;">4 6-inch corn tortillas -- cut in thin strips</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1. Heat oven to 425° F. Heat small nonstick skillet over medium-high heat</span><br />
<span style="font-family: "Courier New", Courier, monospace;">until how. Add tomato to skillet; heat tomato until skin is blistered and</span><br />
<span style="font-family: "Courier New", Courier, monospace;">slightly charred, turning occasionally. Cool tomato slightly. Coarsely</span><br />
<span style="font-family: "Courier New", Courier, monospace;">chop.</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">2. Spray large saucepan with nonstick cooking spray. Add tomato, onion</span><br />
<span style="font-family: "Courier New", Courier, monospace;">and garlic; cook over medium heat for 3 minutes, stirring occasionally. Add</span><br />
<span style="font-family: "Courier New", Courier, monospace;">black beans, navy beans, chili beans and broth; mix well. Bring to a boil.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Reduce heat; simmer 15 to 20 minutes or until vegetables are tender.</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">3. Meanwhile, place tortilla strips in ungreased 15x10x1-inch baking pan.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Bake for 5 to 8 minutes or until crisp.</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">4. To serve, place tortilla strips in soup bowls, ladle soup into bowls.</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-45686598211173775452010-12-07T11:26:00.000-08:002010-12-07T11:30:46.339-08:00Cheesy Polenta with Tomato & Basil Sauce<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEW0N8FyKVb_GktT4qPqXGTpuL3iFgTmaU0vz4MKLs6aWeSkK5anDCeNtUV9uIRZI2xJE9TQwTJCWHJWbqWmK5bYfLXEFqSmaWSg4dFstjIE51ZDjS9V1YqAMlwfO_wwXcuFw1z5HnyVRa/s1600/polenta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEW0N8FyKVb_GktT4qPqXGTpuL3iFgTmaU0vz4MKLs6aWeSkK5anDCeNtUV9uIRZI2xJE9TQwTJCWHJWbqWmK5bYfLXEFqSmaWSg4dFstjIE51ZDjS9V1YqAMlwfO_wwXcuFw1z5HnyVRa/s1600/polenta.jpg" /></a></div><br />
<span style="font-size: large;">Cheesy Polenta with Tomato Basil Sauce</span></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Recipe By : Good Housekeeping June 97</div><div style="text-align: center;">Serving Size : 6 </div><div style="text-align: center;">Amount Measure Ingredient -- Preparation Method</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> 1 tbsp vegetable oil -- plus extra greasing</div><div style="text-align: center;">salt and freshly ground black pepper</div><div style="text-align: center;">225 g polenta</div><div style="text-align: center;">4 tbsp chopped fresh herbs, eg oregano, chives</div><div style="text-align: center;">and flat-leafed parsley</div><div style="text-align: center;">100 g freshly grated Parmesan cheese</div><div style="text-align: center;">3 garlic cloves</div><div style="text-align: center;">500 g carton creamed tomatoes or passata</div><div style="text-align: center;">1 bay leaf</div><div style="text-align: center;">sprig fresh thyme</div><div style="text-align: center;">caster sugar</div><div style="text-align: center;">3 tbsp chopped fresh basil -- plus extra garnish</div><div style="text-align: center;">fresh Parmesan shavings -- to serve</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1. Lightly oil a 26x16.5cm (10x6 ½ in) dish. In a large pan, bring 1.1 </div><div style="text-align: center;">litres/ 2 pints water to the boil. Sprinkle in the polenta, whisking </div><div style="text-align: center;">constantly. Reduce heat and simmer, stirring frequently for 10-15 minutes </div><div style="text-align: center;">or until the mixture leaves the sides of the pan.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2. Stir in the herbs and Parmesan and season to taste. Turn into the </div><div style="text-align: center;">prepared dish and leave to cool.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3. Next, make the Tomato Basil sauce. Crush the garlic, heat 1 tbsp oil </div><div style="text-align: center;">in a pan and fry garlic for 30 secs (do not brown). Add creamed tomatoes, </div><div style="text-align: center;">bay leaf, thyme and a large pinch of sugar. Season with salt and pepper, </div><div style="text-align: center;">bring to boil and simmer, uncovered, for 5-10 minutes. Remove bay leaf and </div><div style="text-align: center;">thyme sprig and add chopped basil. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">4. To serve, cut the polenta into pieces and lightly brush with oil. </div><div style="text-align: center;">Preheat a griddle pan and fry for 3-4 minutes on each side or grill under </div><div style="text-align: center;">a preheated grill for 7-8 minutes on each side. Serve with Tomato & Basil </div><div style="text-align: center;">sauce, fresh Parmesan shavings and chopped basil leaves.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">To prepare ahead: Complete to the end of step 3. Cover and chill </div><div style="text-align: center;">separately for up to two days.</div><div style="text-align: center;">To use: Complete the recipe.</div><div style="text-align: center;">- - - - - - - - - - - - - - - - - - </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">NOTES : A popular staple in northern Italy, polenta is now widely </div><div style="text-align: center;">available in supermarkets. It’s bland by itself, but add plenty of </div><div style="text-align: center;">fresh herbs and a little Parmesan, serve with a rich tomato sauce </div><div style="text-align: center;">and the result is delicious.</div><div style="text-align: center;">Preparation time: 15 minutes, plus chilling</div><div style="text-align: center;">Cooking time: 45 minutes</div><div style="text-align: center;">Suitable for vegetarians.</div><div style="text-align: center;">275 cals per serving</div><div style="text-align: center;"><br />
</div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-75532254858120632262010-12-03T12:10:00.000-08:002010-12-03T12:45:16.742-08:00VEGETARIAN PAELLA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7VgXbwjP3x0fK6qZySA17DLM20ULXTRQPgBzNlYTz-NYQMkVcUAu4VAZu53f0GoSgT1KYYwZj_oPePsWRHRxy17QkSqJoSDncgVixihCGxuHh6OOiEXp-tnKWwDiDuE3ZcPb1k7oa28J/s1600/Artichoke.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7VgXbwjP3x0fK6qZySA17DLM20ULXTRQPgBzNlYTz-NYQMkVcUAu4VAZu53f0GoSgT1KYYwZj_oPePsWRHRxy17QkSqJoSDncgVixihCGxuHh6OOiEXp-tnKWwDiDuE3ZcPb1k7oa28J/s320/Artichoke.jpg" width="320" /></a></div><br />
<span style="font-size: large;">VEGETARIAN PAELLA</span><br />
Serving Size : 4 <br />
Amount Measure Ingredient -- Preparation Method<br />
<br />
1/4 c Olive oil<br />
1 1/4 c Long-grain brown rice<br />
1 lg Onion -- peeled and sliced<br />
2 lg Garlic cloves -- crushed<br />
1 pn Saffron strands<br />
3 c Light Vegetable Stock<br />
-(generous measure) OR water<br />
1/2 Lemon -- thinly pared rind,<br />
- cut into thin shreds<br />
Salt<br />
Freshly ground black pepper<br />
1 lb Washed and trimmed leeks<br />
- cut into 1-inch length<br />
1/4 c Frozen peas<br />
1/4 c Black olives, or more<br />
<br />
-----TO GARNISH-----<br />
Parsley -- chopped<br />
<br />
Heat the oil in a large, deep pan. Add the long-grain<br />
brown rice and onion slices and stir until the rice is<br />
coated and begins to turn opaque. Add the garlic,<br />
saffron, stock or wate, lemon rind and salt and<br />
pepper. Mix well, then bring to a boil. Mix again, to<br />
distribute the saffron coloring.<br />
Arrange the vegetables and olives attractively on top<br />
of the rice. Bring to a boil. Cover with a lid or<br />
oil and simmer for 45 minutes. Sprinkle with parsley<br />
and serve straight from the pan. May be served with<br />
blanched almonds, slivered Brazil nuts or whole cashew<br />
nuts- separately, in a bowl - for people to help<br />
themselves to if they like.<br />
<br />
Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to<br />
6 globe artichokes instead of the leeks. Very tender<br />
baby artichokes can simply be quartered; otherwise cut<br />
the leaves and choke from the artichokes, then halve<br />
or quarter the artichoke bottoms. Garnish with<br />
artichoke leaves.<br />
<br />
Mastercook recipeNancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-16245856189169159042010-11-19T10:36:00.000-08:002010-11-19T10:49:18.656-08:00Roasted Pumpkin Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDTNoKjbDZyqjLxEOyu3SGsukrcDZQUQsGMTYqNCnwur03AbfkigM9TePJUnqkZ2kAbh8EYZwsieiDGEyxAPafxymkFSc5BrwF26-27BR1ywjfPsXkHLce6XXHEWR915gpG-ZuRR2JEw7/s1600/lilpumpkin-graphicsfairy007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDTNoKjbDZyqjLxEOyu3SGsukrcDZQUQsGMTYqNCnwur03AbfkigM9TePJUnqkZ2kAbh8EYZwsieiDGEyxAPafxymkFSc5BrwF26-27BR1ywjfPsXkHLce6XXHEWR915gpG-ZuRR2JEw7/s320/lilpumpkin-graphicsfairy007.jpg" width="320" /></a></div><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Roasted Pumpkin Soup</span> <br />
<span style="font-family: "Courier New", Courier, monospace;">Serves 2</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Ingredients:</span><br />
<span style="font-family: "Courier New", Courier, monospace;">820gm pumpkin, diced into half-moon pieces</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 onion, peeled and dice</span><br />
<span style="font-family: "Courier New", Courier, monospace;">8 cloves of garlic, peeled and smashed</span><br />
<span style="font-family: "Courier New", Courier, monospace;">450ml water</span><br />
<span style="font-family: "Courier New", Courier, monospace;">200ml fresh milk</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 sprig of fresh Rosemary</span><br />
<span style="font-family: "Courier New", Courier, monospace;">2 tbsp olive oil</span><br />
<span style="font-family: "Courier New", Courier, monospace;">salt and pepper to taste</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Steps:</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1. Preheat the oven at 150 deg C. Diced the pumpkin into half-moon shape pieces. Remove the seeds. Sprinkle a tablespoon of olive oil over the pumpkin. Roast it for 15 minutes with a sprig of fresh Rosemary.</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">2. When time's up, leave the pumpkin to cool. Remove the skin and cut it into cubes.</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">3. Heat a tablespoon of olive oil in a sauce pan. Saute onion and garlic for 2 minutes. Add the pumpkin and saute for another 3 minutes. Pour in 350ml of water and bring to a boil. Close the lid and leave it simmering for 8 minutes. By this time the pumpkin should be turn soft. Off the fire, and leave the soup to cool down a bit.</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">4. Pour the soup into blender and blend till smooth. Reheat the soup with 100ml of water and 200ml of milk. Add salt and pepper to taste. Serve hot.</span><br />
<br />
<div style="text-align: center;"><a href="http://eatingpleasure.blogspot.com/">http://eatingpleasure.blogspot.com/</a> <span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-13798071231901159192010-11-16T09:31:00.000-08:002010-11-16T09:55:28.591-08:00Leek, Fennel and Zucchini Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoTa_o0-OhkHSTZpMIQaUJ1GQGChcusq3DXwRuDUFewuLkoWeG6T5rwvNZvMtMKKm-q-C0Svct9y-vU7xDxsKIVftNfu-pliR2bP2KkY4TsPBmmEqw4OCxjGholUcV6keZcQVICQpiwsN/s1600/vegis-leeks-graphicsfairy009b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkoTa_o0-OhkHSTZpMIQaUJ1GQGChcusq3DXwRuDUFewuLkoWeG6T5rwvNZvMtMKKm-q-C0Svct9y-vU7xDxsKIVftNfu-pliR2bP2KkY4TsPBmmEqw4OCxjGholUcV6keZcQVICQpiwsN/s320/vegis-leeks-graphicsfairy009b.jpg" width="209" /></a></div><br />
<span style="font-family: "Courier New", Courier, monospace;">Yield 4-6 servings </span><br />
<span style="font-family: "Courier New", Courier, monospace;">Time 1 hour </span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="font-size: large;">Ingredients</span></span><br />
<br />
<span style="font-family: "Courier New", Courier, monospace;">4 T olive oil </span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 whole large leek, cleaned and thinly sliced </span><br />
<span style="font-family: "Courier New", Courier, monospace;">½ large bulb of fennel, chopped </span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 zucchini, chopped </span><br />
<span style="font-family: "Courier New", Courier, monospace;">5 cloves garlic </span><br />
<span style="font-family: "Courier New", Courier, monospace;">½ t fennel seeds (optional) </span><br />
<span style="font-family: "Courier New", Courier, monospace;">6 c vegetable stock </span><br />
<span style="font-family: "Courier New", Courier, monospace;">salt </span><br />
<span style="font-family: "Courier New", Courier, monospace;">pepper </span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Directions Heat olive oil over medium-low heat, stir in the dark green part of the leeks, and sauté for 5 minutes. Add the rest of the leeks along with the fennel, zucchini, and garlic, cover, and let cook, stirring occasionally, for 15-20 minutes, until soft.</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Add fennel seeds and stock, increase heat to medium, and cook another 10-15 minutes.</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Let the soup cool a bit, then put vegetables in the blender along with a cup or two of the liquid and process until smooth. Return to the saucepan with the rest of the liquid and stir well. Season with salt and pepper and heat until just about to boil. Serve hot. </span><br />
<br />
<div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">This recipe, called Soupe au Fenouil in French, was adapted from The Vegetarian Bistro: 250 authentic French regional recipes, by Marlena Spieler.</span></div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-35114012800567387052010-11-13T10:51:00.000-08:002010-11-13T10:51:13.802-08:00Spinach, Green Onion, and Smoked Gouda Quiche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8uKbi4Hqyh2xmnBPYVt7bO4UOsVnc-H4B-X0j2o57PkFknHFtfIVYwETfEwbJVbdJIPxmOnKTkcPf8BPTYYjvNBeZhJ8DyFlFn8Q24wTlhQmP-qjxLx7ZMqX_To8Zi035AuVBa_kAF7n/s1600/1a-grandma-graphicsfairy012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga8uKbi4Hqyh2xmnBPYVt7bO4UOsVnc-H4B-X0j2o57PkFknHFtfIVYwETfEwbJVbdJIPxmOnKTkcPf8BPTYYjvNBeZhJ8DyFlFn8Q24wTlhQmP-qjxLx7ZMqX_To8Zi035AuVBa_kAF7n/s320/1a-grandma-graphicsfairy012.jpg" width="263" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">Ingredients</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Crust: </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">6 tablespoons butter, softened </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">2 tablespoons 1% low-fat milk </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1/4 teaspoon salt </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1 large egg yolk </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">5.6 ounces all-purpose flour (about 1 1/4 cups) </span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Filling: </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1 tablespoon extra-virgin olive oil </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1/2 cup thinly sliced green onions </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">3 cups fresh baby spinach </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1 cup 1% low-fat milk </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">3/4 cup (3 ounces) grated smoked Gouda cheese </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">3/4 teaspoon salt </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Dash of grated nutmeg </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">3 large eggs </span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Preparation</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1. To prepare crust, place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Combine milk, salt, and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to butter, 1 tablespoon at a time, beating well after each addition. Add flour; beat just until combined. Press mixture into a 4-inch circle on plastic wrap; cover. Chill for 1 hour.</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">2. Preheat oven to 350°.</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">3. Unwrap and place chilled dough on a lightly floured surface. Roll dough into a 10-inch circle. Fit dough into a 9-inch pie plate. Freeze 15 minutes. Bake at 350° for 25 minutes or until lightly browned. Cool.</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">4. To prepare filling, heat oil in a large skillet over medium-high heat. Add onions; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes.</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">5. Combine 1 cup milk and remaining ingredients in a bowl; stir well with a whisk. Stir in spinach mixture. Pour filling into crust. Bake at 350° for 35 minutes. Cut into 10 wedges.</span></div><div style="text-align: center;"><span style="font-family: Courier New;">cookinglight.com</span></div><span style="font-family: "Courier New", Courier, monospace;"><br />
</span><span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-49743284352532423002010-11-03T10:19:00.000-07:002010-11-03T10:19:50.177-07:00Spicy Red Bean Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAByV4OEIJhMyhIQWJIcc8HSrpIHJ7QaWFiT_itD_eeC6BBQqVXmkuyLpT0AbsLXY5LZRLQOqKJPChByxQj1XvgYXRJ_46Iai9fL5PCz1MPLHdAJ5ETZx90p1t0cuOxWtI5ShBjNmo5WrK/s1600/children2withlamb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAByV4OEIJhMyhIQWJIcc8HSrpIHJ7QaWFiT_itD_eeC6BBQqVXmkuyLpT0AbsLXY5LZRLQOqKJPChByxQj1XvgYXRJ_46Iai9fL5PCz1MPLHdAJ5ETZx90p1t0cuOxWtI5ShBjNmo5WrK/s400/children2withlamb.jpg" width="247" /></a></div><div align="center"><br />
</div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">Spicy Red Bean Soup Serves 8</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"></span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Adapted from Emeril Lagasse via Food Network</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">2 teaspoons vegetable oil </span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1 cup chopped yellow onions </span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1/2 cup chopped celery</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1/2 cup chopped green bell peppers</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1 bay leaf</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1/4 teaspoon cayenne pepper</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1/2 teaspoon cumin</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1/4 teaspoon coriander</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1 clove garlic, minced</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">3 (16-ounce) cans cooked canned red beans, drained and rinsed </span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">3 cups vegetable stock</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1/2 teaspoon kosher salt</span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Hot sauce, to taste</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Add the vegetable oil and once it shimmers add the onions, celery and bell peppers. Cook until they begin to soften, about five minutes. Add the bay leaf, cayenne pepper, cumin, coriander, and garlic. Cook until fragrant, about one minute.</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Add the drained beans and the vegetable stock and allow to come to a boil, then reduce to a simmer and cook for thirty minutes uncovered.</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"></span></div><span style="font-family: "Courier New", Courier, monospace;"><div style="text-align: center;"><br />
</div></span><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Once the soup has simmered season with salt and add hot sauce then, working in batches, blend the soup until smooth. </span></div><div style="text-align: center;"><span style="font-family: Courier New;">Serve with cornbread.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com1tag:blogger.com,1999:blog-5591924135114836008.post-55641386779519232412010-10-26T09:22:00.000-07:002010-10-26T09:22:27.769-07:00Tempeh & Sweet Corn Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvweU5ggunTyD3eDQQJ9v0Ge6_iga8L6gAsw8bFSAatpHa5ImeOYTnfw_J1amBof3pFl9vh8aPyk7NSemmrFcAnGiH7YTFlWkggZsBFHsbN-oADEgUbhddIhVvbeT4eB34oRTZ3T9y-oLt/s1600/65361V.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvweU5ggunTyD3eDQQJ9v0Ge6_iga8L6gAsw8bFSAatpHa5ImeOYTnfw_J1amBof3pFl9vh8aPyk7NSemmrFcAnGiH7YTFlWkggZsBFHsbN-oADEgUbhddIhVvbeT4eB34oRTZ3T9y-oLt/s320/65361V.jpg" width="206" /></a></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: x-large;"> </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: x-large;"> Tempeh & Sweet Corn Soup</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Preparation time: 30 mins Serves 4</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1 brown onion, finely diced </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1 stick of celery, finely diced </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1 chilie, finely diced (optional) </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">2 garlic cloves, minced </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">(9 oz) tempeh </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">2 tbs cornflour (cornstarch) </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1 tsp powder vegetable stock </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"> (14.5 oz) tinned creamed corn </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">2 cups corn kernels (fresh or tinned) </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">(2 pints) homemade or good quality vegetable stock </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">1 tbs brown sugar </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">to serve</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">soy cream or natural yogurt (for non-vegans) </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">coriander (cilantro) or parsley </span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Crumble the tempeh into chunks. Combine the cornflour and powdered stock together in a small bowl. Toss the chunks of tempeh in the cornflour mixture and coat well.</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Heat 1-2 tbs rice bran or vegetable oil in a good sized heavy based pot. Add the onion fry for 1 minute over a medium heat, add the celery, chilli and garlic, continue to cook for 3-4 minutes until celery and onion are soft.</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Add the tempeh and toss, cooking over a medium heat, add a little stock if it begins to stick. Cook for 4-5 minutes until golden.</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Add the stock, creamed corn, corn and brown sugar. Bring to a gentle simmer and allow to cook for 15 minutes until soup has reduce slightly and nicely thickened.</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">Serve warm drizzled with soy cream or natural yogurt, torn coriander (cilantro) or parsley and a little sprinkle of Japanese spice powder (sansho) if desired</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;">veggie.num.num - http://www.veggienumnum.com </span></div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-6451516014094754322010-10-08T18:10:00.000-07:002010-10-08T18:19:56.550-07:00Cheesy Vegetable Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5sO4F01VyBzLYnUP63dg3nqmDz7Y7kZ8iTaPXVG-wgJKDaG6VxOiDTt5ymsLicEG2bTbBhEG2venKol3S3VtBK48EEl4iJOX3H_jRJiTy2wg3ZCBUS2qB7RrwC58aXm_LqvtA2rXIJaJ/s1600/gardenladyb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5sO4F01VyBzLYnUP63dg3nqmDz7Y7kZ8iTaPXVG-wgJKDaG6VxOiDTt5ymsLicEG2bTbBhEG2venKol3S3VtBK48EEl4iJOX3H_jRJiTy2wg3ZCBUS2qB7RrwC58aXm_LqvtA2rXIJaJ/s320/gardenladyb.jpg" width="237" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cheesy Vegetable Soup</span></td></tr>
</tbody></table><span style="font-family: "Courier New", Courier, monospace; font-size: x-large;">Ingredients</span><br />
<br />
<br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1 (16 ounce) package frozen mixed vegetables 1/2 cup sliced celery 1 onion, chopped 2 cups water 1/4 cup margarine 1/4 cup all-purpose flour 2 cups milk 8 ounces shredded Cheddar cheese 1 (14.75 ounce) can creamed corn salt to taste ground black pepper to taste </span><br />
<span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Directions</span><br />
<span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">In a large stock pot bring water to boil and add frozen mixed vegetables, celery and onion. Cook for 15 minutes or until tender and then drain any excess water. </span><br />
<span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Using a 3 quart sauce pan melt margarine. Slowly stir in flour until both ingredients are blended. Slowly add milk, cheese and corn. Stir until cheese is completely melted. </span><br />
<span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Combine cheese mixture and vegetables and heat over low heat until heated through. Add salt and pepper to taste and enjoy. </span><br />
<br />
<span style="font-family: Courier New; font-size: xx-small;">allrecipes.com</span>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-68166463527858797612010-10-01T07:55:00.000-07:002010-10-01T08:16:43.014-07:00Carrot Apple Soup With Herbs<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVFiQZ7-IB9LGvhy2LpWBup8WnoMukY4yxfJDeRAR9hnGQo9IiJOGKbbSnTL-InrTFEWWEyzn22ZKR6thDvLxtcZgXcL8EyEcdY8jDErANfpCSZ4pgyzniP3zrIiWU1Ppv5EGm4Q08OCH/s1600/Babe&Honey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVFiQZ7-IB9LGvhy2LpWBup8WnoMukY4yxfJDeRAR9hnGQo9IiJOGKbbSnTL-InrTFEWWEyzn22ZKR6thDvLxtcZgXcL8EyEcdY8jDErANfpCSZ4pgyzniP3zrIiWU1Ppv5EGm4Q08OCH/s320/Babe&Honey.jpg" width="209" /></a></div><span style="font-size: large;">Ingredients:</span> <br />
<br />
1 tablespoon olive oil or vegetable oil <br />
<br />
5 medium large carrots, peeled ad cut into rounds <br />
<br />
1 medium onion, chopped <br />
<br />
1 clove garlic <br />
<br />
1 teaspoon fresh ginger, peeled and chopped <br />
<br />
3 medium apples, peeled and cut into pieces <br />
<br />
2 fresh sage leaves chopped <br />
<br />
2 small twigs fresh thyme, leaves only <br />
<br />
salt and pepper as needed <br />
<br />
1-2 bay leaves <br />
<br />
4 cups water <br />
<br />
1 vegetable bouillon cube <br />
<br />
chopped fresh chives as garnish <br />
<br />
<span style="font-size: large;">Directions:</span> <br />
<br />
Place the oil in a large pot. <br />
<br />
<br />
Add the onion, ginger and carrots and begin to saute. <br />
<br />
As the onion begins to soften and become glassy, add the water ad vegetable bouillon cube. <br />
<br />
Add the sage, thyme and bay and cook until the carrots begin to soften. <br />
<br />
Add the apple pieces and continue to cook until the apples are also soft – only a few minutes. <br />
<br />
Puree the soup. I use an immersion blender. If using a regular blender, puree in batches and return the puree to the pot to rewarm. <br />
<br />
Season to taste with salt and pepper if needed. <br />
<br />
Garnish with chives and enjoy. <br />
<br />
<div style="text-align: center;">Inspired by allrecipes.com</div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-14423498746356064382010-08-17T08:51:00.000-07:002010-08-17T08:55:39.850-07:00SIMPLE VEGETABLE QUICHE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv159TEGhRqVNmyQH4uOSLY3h5FVfl4ntqgQXP5fEJ_U58cGc1H_95YC0BehP1lvxlLuAdARqOleV-KKuYUjmxBfUpvDCv8CTYmQ3DtYV58QQ7vS65tAq7zhd8SUjvk_A_C_ikCuaFCNIg/s1600/Isabella+Formal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv159TEGhRqVNmyQH4uOSLY3h5FVfl4ntqgQXP5fEJ_U58cGc1H_95YC0BehP1lvxlLuAdARqOleV-KKuYUjmxBfUpvDCv8CTYmQ3DtYV58QQ7vS65tAq7zhd8SUjvk_A_C_ikCuaFCNIg/s320/Isabella+Formal.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: x-large;">SIMPLE VEGETABLE QUICHE</span></div><div style="text-align: center;"><span style="color: #3d85c6;"></span></div><div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">Serving Size 6 </span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">3-4 slices bread</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">1 1/4 cups skim milk</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">4 cups fresh vegetables -- as desired</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">1 cup low-fat cheese -- grated</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">1 tablespoon flour</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">3 eggs</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">1 large tomato</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">1 onion</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6;"><br />
</span></div><span style="color: #3d85c6; font-size: large;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">Spray a pie dish with cooking spray. Cut the bread slices diagonally,</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">and arrange to cover the bottom.</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">Saute vegetables in a non-stick skillet, using a bit of water or</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">broth, till they are crisp-tender. Put into bread crust. Beat remaining</span></div><span style="color: #3d85c6;"></span><span style="font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #3d85c6; font-family: "Courier New", Courier, monospace; font-size: large;">ingredients together and pour over. Bake about 45 minutes at 350.</span></div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-30739949505874594782010-08-14T10:16:00.000-07:002010-08-14T10:38:48.887-07:00TUSCAN NAVY BEAN SOUP<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqMViqLFsrJwJFFCSD1xwVMY2Nusxfonod5LWMT7jKABKpd83WWH-iv6LkD-Psj1O8XUZqyDz_PwsgO4kwMbMK5iW32DeAVJQm2CCYsrIKgA3PwRVLd9odNK8nYnr3zeGlPeUfcEL-7W_/s1600/Gram&Honey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidqMViqLFsrJwJFFCSD1xwVMY2Nusxfonod5LWMT7jKABKpd83WWH-iv6LkD-Psj1O8XUZqyDz_PwsgO4kwMbMK5iW32DeAVJQm2CCYsrIKgA3PwRVLd9odNK8nYnr3zeGlPeUfcEL-7W_/s320/Gram&Honey.jpg" /></a></div><br />
<div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: x-large;">Tuscan Navy Bean Soup</span></div><span style="color: #b45f06;"></span><span style="color: #b45f06;"></span><br />
<div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">Serving Size: 6 </span></div><span style="font-family: "Courier New", Courier, monospace;"></span><span style="font-size: large;"></span><br />
<div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
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<div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">2 tablespoons olive oil </span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">1 medium onion -- chopped </span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">3 cloves garlic -- minced or pressed </span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">3 cups vegetable broth </span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">1 16 oz. can diced tomatoes. Undrained.</span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">1 teaspoon dried basil </span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">1/2 teaspoon dried oregano </span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">salt & pepper to taste </span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">1/2 cup small uncooked pasta (your choice)</span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">1 16 oz. can navy beans with liquid </span></div><span style="font-family: "Courier New", Courier, monospace;"></span><span style="font-size: large;"></span><br />
<div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><span style="color: #b45f06; font-family: "Courier New", Courier, monospace;"></span><br />
<div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">Heat olive oil in a large pot over medium heat.</span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">Add onion and saute until done. </span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">Add garlic, broth, tomatoes, and spices.</span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">Bring to a boil. Stir in pasta.</span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">Reduce heat to law and cover.</span></div><div style="text-align: center;"><span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">Simmer about 10 minutes.</span></div><div style="text-align: center;"><span style="color: #b45f06;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: large;">Add beans and heat through.</span> </span></span></div><span style="font-family: "Courier New", Courier, monospace; font-size: large;"></span><span style="font-size: large;"></span><br />
<div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="color: #b45f06; font-family: "Courier New", Courier, monospace; font-size: large;">Serve with favorite bread, cornbread or crackers. Add tabasco if you like.</span></div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-47309288836864746472010-07-30T09:17:00.000-07:002010-07-30T09:17:55.010-07:00Chilled Peach Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTJW5CZ57ccAJT8o2oAis_AIKTuh2JQYXH9IOmIH1lsrsVEUGvmw_PLXqLgSidePw-VvavdUuCPalhcQ5VlDTaObeQMPM5HF4gjSy4v7pQGLKslmmUwvOdosx7t64kPIwERB1nkq_M460/s1600/muckaleel%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTJW5CZ57ccAJT8o2oAis_AIKTuh2JQYXH9IOmIH1lsrsVEUGvmw_PLXqLgSidePw-VvavdUuCPalhcQ5VlDTaObeQMPM5HF4gjSy4v7pQGLKslmmUwvOdosx7t64kPIwERB1nkq_M460/s320/muckaleel%5B1%5D.jpg" /></a></div><span style="font-family: "Courier New", Courier, monospace; font-size: x-large;">Ingredients</span><br />
<span style="font-family: "Courier New", Courier, monospace;"></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1 cup dry white wine </span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1 cup peach schnapps </span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1/2 cup sugar </span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1 teaspoon chopped fresh mint leaves </span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1/2 teaspoon ground cinnamon </span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">1/4 teaspoon ground nutmeg </span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">2 cups half-and-half </span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">10 fresh peaches, sliced </span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="font-size: large;"></span></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Directions</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="font-size: large;"></span></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan. </span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="font-size: large;"></span></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: large;">Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.</span>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com1tag:blogger.com,1999:blog-5591924135114836008.post-66739504903001669462010-07-04T08:36:00.000-07:002010-07-04T08:49:07.787-07:00CAULIFLOWER SOUP<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">Makes 8 cups</span></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1mjvd8fTrXBbJhsm5qbBAdvmIRLGStTHVaUw_SNgUEtkkAS1-yxriJJ9B493_QOcn6Je1eOqe71BbL7pqf1O9d321g2Lgte_UzKhfJd1LUAoz5gSGBjLn_YqDZlMeZoG8xPVQUupWWFZ/s1600/cauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1mjvd8fTrXBbJhsm5qbBAdvmIRLGStTHVaUw_SNgUEtkkAS1-yxriJJ9B493_QOcn6Je1eOqe71BbL7pqf1O9d321g2Lgte_UzKhfJd1LUAoz5gSGBjLn_YqDZlMeZoG8xPVQUupWWFZ/s320/cauliflower.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">Ingredients:</span></div><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span><br />
<div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">2 tsp canola oil</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">1 medium onion, finely chopped</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">2 cloves garlic, chopped</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">1 medium leek, white part only, finely sliced</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">1 stick of celery, sliced</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">1 tsp dried thyme</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">1 medium cauliflower, trimmed and cut into small florets</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">1 medium Yukon gold potato, cut into 1-inch pieces</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">4 cups fat-free, low-sodium broth</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">1/4 cup fresh parsley, chopped</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">Freshly ground black pepper</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">Preparation:</span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">Heat oil on medium in a large heavy-bottomed saucepan or soup pot. Sauté onions, garlic, leek and celery, and cook until softened - about 4-5 minutes. Sprinkle thyme. Add cauliflower, potato and the chicken broth. Bring to a boil, then turn heat to low; stir in parsley, then cover and simmer for 25 minutes, until cauliflower and potato are soft. </span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="background-color: white; font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="background-color: white; font-family: "Courier New", Courier, monospace; font-size: large;">Remove from heat and cool. Blend. Add freshly ground pepper to taste. Reheat and serve.</span></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-90057323748542407722010-06-29T06:11:00.000-07:002010-06-29T06:22:15.605-07:00Cold Beets with Greek Yogurt Soup<div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5jXP6Xky81ec_KOzJFNYX6b-esUes0qm_aNOpuudTLVPFdD96iqlQcRPq5B5zhhkRSiDtbNPwVlRSGIKdD0U6VU-fuwqXCRWAPERTBwU0BKvtw0hOnXd6f7xoshM9it4AyAsYglSR2L5/s1600/bt103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5jXP6Xky81ec_KOzJFNYX6b-esUes0qm_aNOpuudTLVPFdD96iqlQcRPq5B5zhhkRSiDtbNPwVlRSGIKdD0U6VU-fuwqXCRWAPERTBwU0BKvtw0hOnXd6f7xoshM9it4AyAsYglSR2L5/s320/bt103.jpg" /></a></div><span style="font-size: large;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: x-large;">Cold Puree of Beets with Greek Yogurt</span> </span></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;"></span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">Serves: 6 </span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">3 cups beets, peeled and cut into medium dice (2 large or 3 medium beets) </span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">2 cloves of garlic,minced </span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">2 tablespoons lemon juice </span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">1 cup Greek yogurt </span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">2 teaspoons chopped fresh mint, plus a few sprigs for garnish </span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">1/4 cup sour cream </span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">In a medium boiler or sauce pan, cover beets and garlic with 2 1/2 cups water. Cover with a lid, bring to a boil, and reduce heat to simmer. Cook for 20-30 minutes or until beets are just tender. </span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">Remove from heat, pour beets and liquid into a large mixing bowl and allow to cool for at least 30 minutes. (If desired, save out 1/4 to 1/2 cup of beets to stir back in later or use as garnish.) Stir in lemon juice, yogurt and mint. </span></div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="font-family: "Courier New", Courier, monospace;"></span></span></div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">In blender or food processor, puree in batches, or use an immersion blender to puree in same bowl. Cover and chill for at least two hours. When ready to serve, ladle about 1 1/2 cup of pureed beets into four individual soup bowls. (If you saved out the chopped beets, stir in first, or place on top for garnish.) Dollop each bowl with about 1 tablespoon of sour cream and garnish with mint. </span></div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-56212409522011731812010-06-26T08:01:00.000-07:002010-06-26T08:09:23.899-07:00COLD CHERRY SOUP<div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">Cold Cherry Soup</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBi_7EGtMwzwyz5FKKrKq-mIYMycUXNnIpyQcJzUnDo2_CwzMkyRKw4FfosmO15hLwiwdLYqfSMoBIMtTLts3ZnA8gNr-MpTKfiglzKalBKEjZhwmjLA2FdDZ8jfvyl0D3hEYFEQJQyKg/s1600/reqdaycherries007b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiBi_7EGtMwzwyz5FKKrKq-mIYMycUXNnIpyQcJzUnDo2_CwzMkyRKw4FfosmO15hLwiwdLYqfSMoBIMtTLts3ZnA8gNr-MpTKfiglzKalBKEjZhwmjLA2FdDZ8jfvyl0D3hEYFEQJQyKg/s320/reqdaycherries007b.jpg" /></a></div> <br />
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<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: x-large;">Ingredients:</span><br />
<span style="color: red;"><br />
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<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">2 700-gram bottles Trader Joe's dark Morello cherries in light syrup </span><br />
<span style="font-size: large;"><br />
<span style="color: red; font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">1 cup sour cream or thick Greek yogurt </span><br />
<span style="font-size: large;"><br />
<span style="color: red; font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">2 Tbsp flour </span><br />
<span style="font-size: large;"><br />
<span style="color: red; font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">zest and juice of 1 lemon </span><br />
<span style="font-size: large;"><br />
<span style="color: red; font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">1/2 cup sugar </span><br />
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<span style="color: red; font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">Directions:</span><br />
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<span style="color: red; font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">Drain the cherries over a saucepan big enough to hold the juice from both bottles. Set half the cherries aside for another use. Put the remaining cherries in a large bowl.</span><br />
<span style="font-size: large;"><br />
<span style="color: red; font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">Whisk the flour into the sour cream or yogurt. Add the sour cream mixture to the cherry juice in the saucepan and whisk to combine. Bring the juice mixture to a boil over medium heat, and let boil gently for a minute - this will take away the taste of the raw flour.</span><br />
<span style="font-size: large;"><br />
<span style="color: red; font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">Remove the pan from the heat. Stir in the lemon zest, lemon juice and sugar, and whisk or stir until the sugar is dissolved. Pour the hot liquid over the cherries in the bowl.</span><br />
<span style="font-size: large;"><br />
<span style="color: red; font-family: "Courier New", Courier, monospace;"></span></span><br />
<span style="color: red; font-family: "Courier New", Courier, monospace; font-size: large;">Let the soup cool to room temperature, and then chill in the refrigerator at least two hours or up to two days.</span>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com0tag:blogger.com,1999:blog-5591924135114836008.post-83375175011892373462010-06-02T07:54:00.000-07:002010-06-02T07:54:10.603-07:00Potage De Ble ( Corn Soup)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWoG2rRO7Um8_JPYeXcLSYWa6ltDOc1onliuCpd7zZlUFuFNGRFLecHa6HbK2egFRCYWxO5A_YasDUCkMM07Oqp66Sw-mgHD-0F1yKw0cD-o-W_v3KBldc8dop11YX6Vzk0V1fOQPsINt/s1600/69275M1910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWoG2rRO7Um8_JPYeXcLSYWa6ltDOc1onliuCpd7zZlUFuFNGRFLecHa6HbK2egFRCYWxO5A_YasDUCkMM07Oqp66Sw-mgHD-0F1yKw0cD-o-W_v3KBldc8dop11YX6Vzk0V1fOQPsINt/s400/69275M1910.jpg" width="260" /></a></div><span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: x-large;">Potage De Ble ( Corn Soup)</span><br />
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<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;"> Yield: 1 servings</span><br />
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<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">2 c -Water 1/3 c Celery;chopped</span><br />
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<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">2 c Milk 1/4 c Onion;chopped</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
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<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">4 c Corn kernels; fresh 1/4 c Leek;chopped,white </span><span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">part only</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="color: #cc0000; font-size: large;"></span></span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">-frozen may be used if out</span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;"> 2 tb Flour</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="color: #cc0000; font-size: large;"></span></span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;"> season 1/2 c Whipping cream</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
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<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">1 ts -Salt & ground black pepper</span><br />
<span style="font-family: "Courier New", Courier, monospace;"><br />
<span style="color: #cc0000; font-size: large;"></span></span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">2 tb Butter </span><br />
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<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold</span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">in St. Georges is rich and creamy. It may be made with frozen or canned</span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">corn kernels, but it won't have the same delicate sweetness.</span><br />
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<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">Bring water to a boil in a large saucepan. Add milk, corn and salt; cook</span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">just until corn is tender. Strain cooking liquid into a bowl and set corn</span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">aside. Heat butter in same saucepan and saute celery, onion and leek until</span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking</span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">liquid. Bring to a boil, then partially cover and let simmer for 15 to 20</span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">minutes.</span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">Place corn and liquid in food processor or blender and puree in batches</span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">until smooth. Return to saucepan and add cream. Adjust seasonings with salt</span><br />
<span style="color: #cc0000; font-family: "Courier New", Courier, monospace; font-size: large;">and pepper to taste. Reheat until piping hot. SERVES: 4-6</span>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com1tag:blogger.com,1999:blog-5591924135114836008.post-30192383534504847632009-11-29T17:32:00.000-08:002009-11-29T17:41:17.670-08:00AVOCADO CILANTRO SOUP<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphEEUhXO8ueJA5n7snm_NL-b23w1mIH9oUarQh2xGdJlXD6DROqneed9NE6Zh9XQPHNmIrnb4VQRR_6JdYjlkPGiNjPVlnIqMMyFEhl51zxqFcDv23sWmzfVQIp6190B8guQ1zKKI1xG9/s1600/1aaaaapierrotgirl0081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhphEEUhXO8ueJA5n7snm_NL-b23w1mIH9oUarQh2xGdJlXD6DROqneed9NE6Zh9XQPHNmIrnb4VQRR_6JdYjlkPGiNjPVlnIqMMyFEhl51zxqFcDv23sWmzfVQIp6190B8guQ1zKKI1xG9/s320/1aaaaapierrotgirl0081.jpg" yr="true" /></a><br />
</div><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: x-large;">AVOCADO CILANTRO SOUP</span><br />
</div><div style="text-align: center;"><span style="color: #741b47;"></span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;"> Ingredients </span><br />
</div><div style="text-align: center;"><span style="color: #741b47;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;">8 md Scallions</span></span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">1/2 c Fresh Cilantro Leaves</span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">2 Cloves Garlic</span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">4 oz Pared Avocado</span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">1 1/2 c Plain Nonfat Yogurt</span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">1/2 c Skim Buttermilk</span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">2 tb Lime Juice</span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">1/2 ts Curry Powder</span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">1/8 ts Ground Red Pepper</span><br />
</div><div style="text-align: center;"><span style="font-size: large;"><br />
<span style="color: #741b47; font-family: "Courier New", Courier, monospace;"></span></span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">In a food processor, combine scallions, cilantro and </span><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">garlic; </span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">process until finely chopped. </span><br />
<span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">Add avocado; </span><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">process until smooth. </span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">Add yogurt, buttermilk. 1/4 cup</span><br />
</div><div style="text-align: center;"><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">water, lime juice, curry powder and red pepper to food </span><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">processor; process until smooth. Cover and </span><span style="color: #741b47; font-family: "Courier New", Courier, monospace; font-size: large;">refrigerate at least 1 hour, until well chilled. </span><br />
</div><div style="text-align: center;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;"><span style="color: #741b47;">Serves 4</span><br />
</span><br />
</div>Nancy Hunt-Bartekhttp://www.blogger.com/profile/05218210972308737449noreply@blogger.com3