Category Archives: Soup, Salad, and Sides
Spring Pea Soup – Gordon Ramsay Recipes
Spring Pea Soup – Gordon Ramsay Recipes
This is a light creamy soup that has everything going for it – a tempting color, velvety smooth texture and a wonderful flavor. Peas and bacon make a excellent combination.
Walla Walla French Onion Soup Recipe
Walla Walla French Onion Soup Recipe
Walla Walla French Onion Soup
Spiced Steak with Garlic Fries
Spiced Steak with Garlic Fries
Spiced Steak with Garlic Fries
Grilled Pizza With Caramelized Onion and Gorgonzola
Grilled Pizza With Caramelized Onion and Gorgonzola
Grilled Pizza With Caramelized Onion and Gorgonzola
Brown Sugar-Glazed Acorn Squash Rings
Brown Sugar Glazed Acorn Squash Rings
Makes 2 servings (of 2 rings)
- 1 medium acorn squash (about 1 1/2 pounds)
- 2 tablespoons brown sugar
- 1 tablespoon bourbon
- 2 teaspoons butter, melted
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
Cut squash crosswise into 4 (1-inch-thick) slices; remove seeds. Place squash slices on a microwave-safe plate. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender.
Preheat broiler.
Place squash on a baking sheet. Combine brown sugar and remaining ingredients. Brush sugar mixture over squash. Broil 3 minutes or until bubbly. Drizzle with remaining sugar mixture.
Chicken Soup with Rice
Chicken Soup with Rice
- Active time:30 min
- Start to finish:1 3/4 hr
- 1 (2-lb) rotisserie chicken
- 3 celery ribs
- 1 medium onion, quartered and left unpeeled
- 6 fresh parsley sprigs plus 2 tablespoons chopped fresh parsley
- 2 fresh thyme sprigs
- 1 Turkish or 1/2 California bay leaf
- 10 cups reduced-sodium chicken broth (80 fl oz)
- 2 medium carrots, cut into 1/4-inch-thick slices
- 1/2 cup long-grain rice, rinsed
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Remove meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib and put in a 6- to 8-quart pot along with chicken bones and skin, onion, parsley sprigs, thyme sprigs, bay leaf, and chicken broth. Simmer, partially covered, 1 hour.
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While broth is simmering, shred about half of chicken meat into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat, reserving remaining meat for another use. Cut remaining 2 celery ribs into 1/4-inch dice.
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Pour chicken broth through a fine-mesh sieve into a large bowl, pressing hard on solids with back of a ladle and then discarding them. Skim fat from surface of broth.
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Return strained broth to pot, then add carrots, diced celery, and rice and simmer, partially covered, stirring occasionally, until vegetables are tender and rice is very soft, about 30 minutes. Stir in shredded chicken and chopped parsley.
Minestrone Soup
Makes 6 servings
- 3 Tablespoons Olive Oil
- ¼ Lb. of Pancetta or Bacon diced.
- 4 cloves Garlic, thinly sliced
- 1 cup diced white Onion
- 1 cup of celery diced
- 1 cup of carrots diced
- 1 teaspoon very finely chopped fresh Rosemary
- 1 teaspoon finely sliced fresh Sage
- 2 Tablespoons chopped fresh Parsley leaves
- 2 Tablespoons finely sliced fresh Basil
- 2 medium Potatoes peeled and diced
- 2 cups of zucchini cut into ¼ inch dice
- 8 cups Low Sodium Chicken Stock
- 1 ½ cups Tomato Sauce
- ½ teaspoon Black Pepper, freshly ground
- ½ cup Arborio Rice
- 1 cup Cannellini beans, canned, rinsed and drained
- Parmesan cheese, grated, about one teaspoon per person
- 6 Tablespoon of Extra Virgin Olive oil
- Salt to taste
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In a large stockpot, heat 2 Tablespoon of olive oil. Add pancetta, red pepper flakes and garlic. Cook over medium heat for 3-4 minutes.
Add the third Tablespoon of olive , the onion, celery, carrots and herbs. Sauté until onions are soft and translucent, about 5 -7 minutes stirring well. Add potatoes and zucchini. Toss well with other vegetables to coat with oil and herbs. Sauté for 2 – 3 minutes. Add chicken stock, tomato sauce and the black pepper. Stir well. Bring soup to a boil, reduce heat, cover and simmer for 20 to 25 minutes, until vegetables are tender. (At this point taste for salt. If the pancetta was salty and canned stock was used, you will not need any additional salt.) Add the rice, stir, re-cover and continue to simmer for 15-20 minutes. Add the Cannellini beans, re-cover and simmer for 5 more minutes. Ladle soup generously into bowls. Sprinkle with Parmesan cheese. Drizzle a tablespoon of Extra Virgin olive oil over each serving. |
Potato Bacon Frittatas
Potato Bacon Frittatas
Makes 6 servings (2 individual frittatas)
- 3/4 pound small red potatoes (about 6)
- Cooking spray
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 2 garlic cloves, minced
- 3/4 cup (3 ounces) shredded Gruyere Swiss cheese
- 4 bacon slices, cooked and crumbled (drained)
- 1 3/4 cups egg substitute
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Place potatoes in a large saucepan, and cover with water. Bring to a boil, and cook 25 minutes or until tender. Drain; cool slightly. Cut potatoes into 1/2-inch cubes.
Preheat oven to 375°.
Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Remove from heat. Stir in potato, cheese, and bacon.
DO AHEAD: You can sauté the onion, garlic, and bell pepper the night before for faster breakfast preparation.
Combine egg substitute, salt, and black pepper. Spoon vegetable mixture evenly into 12 muffin cups or 6-ounce ramekins coated with cooking spray. Pour egg mixture evenly over vegetable mixture.
Bake at 375° for 18 minutes or until set. Remove from muffin cups, and cool slightly.