INGREDIENTS:
3 pounds (1.35 kg) zucchini
3/4 cup (175 ml) water
1/2 cup (125 ml) butter
4 cups (1 L) chopped onions
8 cups (2 L) tomatoes, cut into eights
1 can (48 ounces/1.5 L) chicken broth
3 cloves garlic, chopped
1 teaspoon (5 ml) Beau Monde seasoning
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) pepper
1 pound (450 g) 100% durum noodles
Garlic bread (optional)
PROCEDURES:
1. Scrub zucchini with vegetables brush under cold running water. Slice lengthwise into halves with utility knife. (If zucchini is large, cut into 4 lengthwise pieces.) Cut each half into 4 to 6 lengthwise strips. Holding strips together with fingers, cut crosswise into bite-sized pieces.
2. Combine zucchini and water in stockpot; cover. Cook over medium-high heat 10 minutes until partially done, stirring twice.
3. Heat butter in large skillet over medium heat. Add onions; cook and stir in hot butter until tender.
4. Add onion mixture, tomatoes, broth, garlic, seasoning, salt and pepper to zucchini mixture; cover. Simmer 20 to 25 minutes.
5. Meanwhile, cook noodles according to package directions. Drain well.
6. Add noodles to soup; heat through. Serve with garlic bread.
~ Makes 8 servings
Showing posts with label Salad & Soups. Show all posts
Showing posts with label Salad & Soups. Show all posts
Quick Beef Soup
INGREDIENTS:
1 large onion
2 cloves garlic
1 1/2 pounds (675 g) lean ground beef
1 can (28 ounces/875 ml) whole peeled tomatoes, undrained
6 cups (1.5 L) water
6 beef bouillon cubes
1/4 teaspoon (1 ml) pepper
1/2 cup (125 ml) uncooked orzo
1 1/2 cups (375 ml) frozen peas, carrots and corn vegetable blended
French bread (optional)
PROCEDURES:
1. To chop onion, peel skin. Cut onion in half through root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holing onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (The closer the cuts are spaced, the finer the onion is chopped.) Repeat with remaining onion half.
2. To mince garlic, trim ends of garlic cloves. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop garlic with chef's knife until garlic is in uniform fine pieces .Set aside.
3. Cook beef, onion and garlic in large saucepan over medium-high heat util beef is brown, stirring to separate meat; drain drippings.
4. Place tomatoes with juice in covered blender or food processor. Process until smooth.
5. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 20 minutes.
6. Add orzo and vegetables. Simmer 15 minutes more. Serve with French bread.
~ Makes 6 servings
1 large onion
2 cloves garlic
1 1/2 pounds (675 g) lean ground beef
1 can (28 ounces/875 ml) whole peeled tomatoes, undrained
6 cups (1.5 L) water
6 beef bouillon cubes
1/4 teaspoon (1 ml) pepper
1/2 cup (125 ml) uncooked orzo
1 1/2 cups (375 ml) frozen peas, carrots and corn vegetable blended
French bread (optional)
PROCEDURES:
1. To chop onion, peel skin. Cut onion in half through root with utility knife. Place cut side down on cutting board. Holding knife horizontally, make cuts parallel to board, almost to root end. Next, cut onion vertically into thin slices, holing onion with fingers to keep its shape. Turn onion and cut crosswise to root end. (The closer the cuts are spaced, the finer the onion is chopped.) Repeat with remaining onion half.
2. To mince garlic, trim ends of garlic cloves. Slightly crush clove under flat side of chef's knife blade; peel away skin. Chop garlic with chef's knife until garlic is in uniform fine pieces .Set aside.
3. Cook beef, onion and garlic in large saucepan over medium-high heat util beef is brown, stirring to separate meat; drain drippings.
4. Place tomatoes with juice in covered blender or food processor. Process until smooth.
5. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 20 minutes.
6. Add orzo and vegetables. Simmer 15 minutes more. Serve with French bread.
~ Makes 6 servings
Pasta Salad in Artichoke Cups
INGREDIENTS:
5 cloves garlic, peeled
1/2 cup (125 ml) white wine
6 medium artichokes for cups
1 lemon, cut into halves
6 cups (1.5 L) chicken broth
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil, divided
1 package (2 ounces/60 g) artichoke hearts
8 ounces (225 g) corkscrew pasta or pasta twists
1/2 teaspoon (2 ml) dried basil leaves, crushed
Basil Vinaigrette Dressing
PROCEDURES:
1. Place garlic and wine in 1-quart (1 L) saucepan. Bring to a boil over high heat; reduce heat to low. Simmer 10 minutes.
2. Meanwhile, prepare artichokes. Cut bottom from artichokes with utility knife so that artichokes will sit flat. Remove outer leaves.
3. Cut 1 inch (2.5 cm) off tops of artichokes. Snip tips from remaining leaves with scissors. To help prevent discoloration, rub ends with lemon.
4. Place chicken broth in 6-quarts (6 L) Dutch oven. Bring to a boil over high heat. Add artichokes, wine mixture and 1 tablespoon (15 ml) oil. Reduce heat to low. Cover; simmer 25 to 30 minutes or until leaves pull easily from base. Drain.
5. Cook artichoke hearts according to package directions. Drain well. Cut into slices to make 2 cups (500 ml). Set aside.
6. Cook pasta according to package directions. Drain in colander. Place pasta in large bowl. Sprinkle with remaining 1 teaspoon (5 ml) oil and basil.
7. Prepare Basil Vinaigrette Dressing.
8. Add artichoke hearts and 1 cup (250 ml) dressing to pasta; toss gently to coat.
9. Carefully spread outer leaves o whole artichokes. remove small heart leaves by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon.
10. Fill with pasta mixture. Cover; refrigerate until serving time. Serve with remaining dressing. Garnish as desired.
~ Makes 6 serving
Basil Vinaigrette Dressing
1/3 cup (75 ml) white wine vinegar
2 tablespoons (30 ml) Dijon-style mustard
3 cloves garlic, peeled
3/4 cup coarsely chopped fresh basil leaves
1 cup (250 ml) olive oil
Salt and pepper to taste
PROCEDURES:
1. Place vinegar, mustard and garlic in blender or food processor. Cover; process using an on/off pulsing action until garlic is well mixed. Add basil; continue to pulse until mixture is blended.
2. With motor running, slowly pour in oil. Season to taste with salt and pepper.
~ Makes about 1 1/2 cups (375 ml)
5 cloves garlic, peeled
1/2 cup (125 ml) white wine
6 medium artichokes for cups
1 lemon, cut into halves
6 cups (1.5 L) chicken broth
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil, divided
1 package (2 ounces/60 g) artichoke hearts
8 ounces (225 g) corkscrew pasta or pasta twists
1/2 teaspoon (2 ml) dried basil leaves, crushed
Basil Vinaigrette Dressing
PROCEDURES:
1. Place garlic and wine in 1-quart (1 L) saucepan. Bring to a boil over high heat; reduce heat to low. Simmer 10 minutes.
2. Meanwhile, prepare artichokes. Cut bottom from artichokes with utility knife so that artichokes will sit flat. Remove outer leaves.
3. Cut 1 inch (2.5 cm) off tops of artichokes. Snip tips from remaining leaves with scissors. To help prevent discoloration, rub ends with lemon.
4. Place chicken broth in 6-quarts (6 L) Dutch oven. Bring to a boil over high heat. Add artichokes, wine mixture and 1 tablespoon (15 ml) oil. Reduce heat to low. Cover; simmer 25 to 30 minutes or until leaves pull easily from base. Drain.
5. Cook artichoke hearts according to package directions. Drain well. Cut into slices to make 2 cups (500 ml). Set aside.
6. Cook pasta according to package directions. Drain in colander. Place pasta in large bowl. Sprinkle with remaining 1 teaspoon (5 ml) oil and basil.
7. Prepare Basil Vinaigrette Dressing.
8. Add artichoke hearts and 1 cup (250 ml) dressing to pasta; toss gently to coat.
9. Carefully spread outer leaves o whole artichokes. remove small heart leaves by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon.
10. Fill with pasta mixture. Cover; refrigerate until serving time. Serve with remaining dressing. Garnish as desired.
~ Makes 6 serving
Basil Vinaigrette Dressing
1/3 cup (75 ml) white wine vinegar
2 tablespoons (30 ml) Dijon-style mustard
3 cloves garlic, peeled
3/4 cup coarsely chopped fresh basil leaves
1 cup (250 ml) olive oil
Salt and pepper to taste
PROCEDURES:
1. Place vinegar, mustard and garlic in blender or food processor. Cover; process using an on/off pulsing action until garlic is well mixed. Add basil; continue to pulse until mixture is blended.
2. With motor running, slowly pour in oil. Season to taste with salt and pepper.
~ Makes about 1 1/2 cups (375 ml)
Fresh Seafood and Linguine Salad
INGREDIENTS:
1 1/2 to 3 dozen clams
Salt
4 pounds (1.8 kg) mussels
1 1/2 pounds (675 g) small squid
8 ounces (225 g) linguine
Olive oil
1/4 cup (60 ml) freshly squeezed lemon juice
2 cloves garlic, minced
1/4 teaspoon (1 ml) pepper
1 red onion, thinly sliced and separated into rings for garnish
1/3 cup (75 ml) finely chopped
Italian parsley for garnish
PROCEDURES:
1. Discard any clams that remain open when tapped with finger. To clean clams, scrub with stiff brush under cold running water. Soak clams in mixture 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
2. Discard any mussels that remain open when tapped with fingers. To clean mussels, scrub with stiff brush under cold running water. To debeard, pull threads from shells with finger. Soak mussels in mixture of 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
3. To clean each squid, hold body of squid firmly in one hand. Grasp head firmly with other hand; pull head, twisting gently from side to side. (Head and contents of body should pull away in one piece.) Set aside tubular body sac. Cut tentacles off head; set aside. Discard head and contents of body.
4. Grasp tip of pointed, thin, clear cartilage from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane covering body sac and fins. Pull off side fins; set aside. Rinse inside of squid thoroughly under running water. Repeat with remaining squid.
5. Cut squid crosswise into 1/4-inch (6 mm) rings; finely chopped tentacles and fins. (Rings, fins and reserved tentacles are all edible parts.) Pat pieces dry with paper towels.
6. To steam clams and mussels, place 1 cup (250 ml) water in large stockpot. Bring to a boil over high heat. Add clams and mussels. Cover stockpot; reduce heat to low. Steam 5 to 7 minutes until clams and mussels are opened. Remove from stockpot with slotted spoon. Discard any clams or mussels that remain closed.
7. Meanwhile, cook pasta according to package directions. Drain in colander. Place in large bowl and toss with 2 tablespoons (30 ml) oil.
8. Add just enough oil to large skillet to cover bottom. Heat over medium heat; add squid. Cook and stir 2 minutes until squid is opaque. Place squid in large glass bowl. Add pasta, mussels and clams.
9. Combine 1/2 cup (125 ml) oil, lemon juice, garlic, 1/2 teaspoon (2 ml) salt and pepper in small bowl; blend well. Pour over salad; toss gently to coat.
10. Cover; refrigerate at least 3 hours. Season with additional lemon juice, salt and pepper, if necessary. Garnish if desired.
~ Makes 6 servings
1 1/2 to 3 dozen clams
Salt
4 pounds (1.8 kg) mussels
1 1/2 pounds (675 g) small squid
8 ounces (225 g) linguine
Olive oil
1/4 cup (60 ml) freshly squeezed lemon juice
2 cloves garlic, minced
1/4 teaspoon (1 ml) pepper
1 red onion, thinly sliced and separated into rings for garnish
1/3 cup (75 ml) finely chopped
Italian parsley for garnish
PROCEDURES:
1. Discard any clams that remain open when tapped with finger. To clean clams, scrub with stiff brush under cold running water. Soak clams in mixture 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
2. Discard any mussels that remain open when tapped with fingers. To clean mussels, scrub with stiff brush under cold running water. To debeard, pull threads from shells with finger. Soak mussels in mixture of 1/3 cup (75 ml) salt to 1 gallon (4 L) of water for 20 minutes. Drain water; repeat 2 more times.
3. To clean each squid, hold body of squid firmly in one hand. Grasp head firmly with other hand; pull head, twisting gently from side to side. (Head and contents of body should pull away in one piece.) Set aside tubular body sac. Cut tentacles off head; set aside. Discard head and contents of body.
4. Grasp tip of pointed, thin, clear cartilage from body; pull out and discard. Rinse squid under cold running water. Peel off and discard spotted outer membrane covering body sac and fins. Pull off side fins; set aside. Rinse inside of squid thoroughly under running water. Repeat with remaining squid.
5. Cut squid crosswise into 1/4-inch (6 mm) rings; finely chopped tentacles and fins. (Rings, fins and reserved tentacles are all edible parts.) Pat pieces dry with paper towels.
6. To steam clams and mussels, place 1 cup (250 ml) water in large stockpot. Bring to a boil over high heat. Add clams and mussels. Cover stockpot; reduce heat to low. Steam 5 to 7 minutes until clams and mussels are opened. Remove from stockpot with slotted spoon. Discard any clams or mussels that remain closed.
7. Meanwhile, cook pasta according to package directions. Drain in colander. Place in large bowl and toss with 2 tablespoons (30 ml) oil.
8. Add just enough oil to large skillet to cover bottom. Heat over medium heat; add squid. Cook and stir 2 minutes until squid is opaque. Place squid in large glass bowl. Add pasta, mussels and clams.
9. Combine 1/2 cup (125 ml) oil, lemon juice, garlic, 1/2 teaspoon (2 ml) salt and pepper in small bowl; blend well. Pour over salad; toss gently to coat.
10. Cover; refrigerate at least 3 hours. Season with additional lemon juice, salt and pepper, if necessary. Garnish if desired.
~ Makes 6 servings
Thai Chicken Fettuccine Salad
INGREDIENTS:
3 boneless skinless chicken breast halves (about 15 ounces/44 g)
6 ounces (180 g) fettuccine
1 cup (250 ml) PACE Picante Sauce
1/4 cup ( 60 ml) chunky peanut butter
2 tablespoon (30 ml) honey
2 tablespoon (30 ml) orange juice
1 teaspoon (5 ml) soy sauce
1/2 teaspoon (2 ml) ground ginger
2 tablespoons (30 ml) vegetable oil
Lettuce or savoy cabbage leaves (optional)
1/4 cup (60 ml) coarsely chopped cilantro
1/4 cup (60 ml) peanut halves
1/4 cup (60 ml) thin red pepper strips, cut into halves
Additional PACE Picante Sauce (optional)
PROCEDURES:
1. Cut chicken into 1-inch (2.5 cm) pieces; set aside.
2. cook pasta according to package directions. Drain in colander.
3. While pasta is cooking, combined 1 cup (250 ml) picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup (60 ml) picante sauce mixture.
4. Place pasta in large bowl. Pour remaining picante sauce mixture over pasta ; toss gently to coat.
5. Heat oil in large skillet over medium-high heat until how. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.
6. Add reserved 1/4 cup (60 ml) picante sauce mixture; mix well.
7. Arrange pasta on lettuce-lined platter. Place chicken mixture on pasta. Top with cilantro, peanut halves and strips.
8. Refrigerate until mixture is cooled to room temperature. Serve with additional picante sauce. Garnish as desired.
~ Makes 4 servings
3 boneless skinless chicken breast halves (about 15 ounces/44 g)
6 ounces (180 g) fettuccine
1 cup (250 ml) PACE Picante Sauce
1/4 cup ( 60 ml) chunky peanut butter
2 tablespoon (30 ml) honey
2 tablespoon (30 ml) orange juice
1 teaspoon (5 ml) soy sauce
1/2 teaspoon (2 ml) ground ginger
2 tablespoons (30 ml) vegetable oil
Lettuce or savoy cabbage leaves (optional)
1/4 cup (60 ml) coarsely chopped cilantro
1/4 cup (60 ml) peanut halves
1/4 cup (60 ml) thin red pepper strips, cut into halves
Additional PACE Picante Sauce (optional)
PROCEDURES:
1. Cut chicken into 1-inch (2.5 cm) pieces; set aside.
2. cook pasta according to package directions. Drain in colander.
3. While pasta is cooking, combined 1 cup (250 ml) picante sauce, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup (60 ml) picante sauce mixture.
4. Place pasta in large bowl. Pour remaining picante sauce mixture over pasta ; toss gently to coat.
5. Heat oil in large skillet over medium-high heat until how. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.
6. Add reserved 1/4 cup (60 ml) picante sauce mixture; mix well.
7. Arrange pasta on lettuce-lined platter. Place chicken mixture on pasta. Top with cilantro, peanut halves and strips.
8. Refrigerate until mixture is cooled to room temperature. Serve with additional picante sauce. Garnish as desired.
~ Makes 4 servings
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