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| Alison’s Simple Spring Greens Soup
Submitted by Dee McKenzie. Dec. 2009
2 bunches torn greens (spinach, kale, or turnip, or any green preferred)
8 cups of chicken broth (or vegetable broth)
5-10 cloves of garlic, minced
2 tablespoons of olive oil
¼ teaspoon cayenne pepper
2 tablespoons of lemon juice
Salt and pepper to taste
5-6 eggs (one for each person being served)
Heat oil and add minced garlic. Sauté for approx. 3 minutes. Add greens, lemon juice, cayenne pepper and broth. Bring to a boil. Reduce heat and simmer for 30 to 40 minutes until tender (depending on the greens, some require longer cooking time). When ready to serve return the soup to a boil and drop eggs individually into the boiling soup cook eggs in soup for approximately 5 minutes depending on your preference for soft or hard boiled egg. Serve soup and enjoy.
Saffron, Potato and Onion Soup
Prep Time: :20Cook Time: :30Ingredients:- 1/2 teaspoon saffron threads
- 1/4 cup hot water
- 1 Tablespoon butter
- 3 medium sweet onions diced, about 3 cups
- 2 Tablespoons water
- 3 medium potatoes peeled and diced, about 4 cups
- 6 cups chicken broth
- 1 cup heavy cream
- Kosher salt and white pepper to taste
- 1 Tablespoon chopped chives
Preparation:Steep saffron threads in 1/4 cup of hot water for 30 minutes.
Meanwhile, melt butter in a large stockpot over low heat. Add sweet onions and 2 tablespoons of water. Stir to coat. Cover and gently sweat the onions, stirring occasionally, until soft and transparent. Do not brown. Add potatoes and chicken stock to the onions. Bring to a boil, reduce heat, and simmer for 20 to 30 minutes, until potatoes are tender. Remove half of the potatoes and onions, with liquid. Puree in a blender or food processor until smooth and return to the pot.
Stir cream and saffron water (threads removed) into the soup. Bring soup back to a simmer and remove from heat. Season liberally with salt and pepper to taste. Stir in chives just before serving.
Yield: 6 servings
Note: I like this soup chunky, so only half of the vegetables are pureed. However, you may puree the entire batch for a smooth and creamy soup, if you wish.
Zucchini relish
Submitted by Dee McKenzie.
10 cups of zucchini squash (can use cucumber, or use a combination or zucchini, yellow squash and cucumber)
4 cups of chopped onion (5 large onions or 3 extra large)
Sprinkle this with 3 Tablespoons of Canning salt, put in large pan. I use a large turkey roasting pan. Let this mixture sit in refrigerator over night. Then drain and rinse mixture in water. (this removes the excess salt). Then add the following ingredients.
4 cups sugar
3 tablespoons cornstarch
½ tablespoon dry mustard
½ tablespoon nutmeg (ground)
½ tablespoon tumeric (ground)
2 ½ cups white vinegar
If you like your relish to be hot use ½ tblsp hot dry red pepper(pizza pepper) Our family prefers it without the pepper because we use our relish in potato salad, chicken salad and tuna salad , it is also good on hotdogs.
Mix and then add 3 Cups of chopped read and green bell peppers (about 4 large)
Put mixture into a large pot and bring to a boil. Boil for 5 minutes then put into sterile jars and seal. Cover with hot sterile lids. Makes about 6 pints. To seal use a water bath or may turn jars with hot mixture upsidedown for 5 minutes to seal, after 5 minutes turn right side up. Cool undisturbed 24 hours.
Sweet Potato Soup - 1 tablespoon flour
- 1 tablespoon unsalted butter
- 1 1/2 cups chicken broth (or vegetable broth, if desired)
- 1 tablespoon light brown sugar
- 1 1/2 cups cooked sweet potatoes
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 cup milk
- Salt
In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.
Pumpkin Soup - 1 onion, diced
- 2 carrots, peeled and diced
- 1 apple, peeled and diced
- 2 cups fresh pumpkin, roasted and diced, see note below
- 1 tablespoon sage leaves
- 3 cups chicken stock
- 1 cup cream
- Salt and freshly ground pepper
- 2 tablespoons butter
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, roasted pumpkin, and sage until all are tender, about 8 to 10 minutes. Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken stock and simmer for 15 minutes. Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season, to taste, with salt and pepper. Divide soup among 4 soup bowls and serve immediately. Cook's Note: To roast pumpkin, preheat oven to 400 degrees F. Cut whole pumpkin in half and then cut each half into several pieces. Discard seeds or reserve for another use. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender but not falling apart, about 30 to 40 minutes. Let cool, peel away skin, and dice.
Vichyssoise or leek and potato soup - 2 leeks, chopped
- 1 onion, chopped
- 2 tablespoons unsalted butter
- 3/4 cup thinly sliced potatoes
- 2 1/3 cups chicken stock
- salt to taste
- ground black pepper to taste
- 1 1/8 cups heavy whipping cream
- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
Radishes with Pasta and Radish Greens 24 radishes, sliced (about 2 cups) with green tops 2 tablespoons olive oil 1 medium onion, chopped 12-ounce package short pasta such as penne or shells, cooked 1/4 cup cooking water from pasta 1/3 cup freshly grated Parmesan or Romano cheese Salt and pepper 1. Separate the greens from the radishes. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes. 2. Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper. Taste. Adjust seasoning. 3. Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss.
Radish salad 16 ounce bag of frozen edamame (soybean) 8 ounces sliced radishes 1 cup chopped cilantro 1/4 cup rice wine vinegar 1 tablespoon oil salt and pepper Mix it all together, delicious!
Beet and Goat Cheese Arugula Salad Recipe 1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
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