Category Archives: Soups/ Salads / Stews

Dee’s Egg Salad

When I was a kid, my mom made egg salad like everyone else did with eggs, mayo and mustard. Of course she added her southern twist by including sweet relish to the mix. Instead of eating the egg salad on sandwiches, we ate it with crackers. My version, Dee’s Egg Salad, is not like your typical egg salad. I like a little color and crunch to my egg salad to make it more interesting.

Basic egg salads are pale yellow and white with sprinkles of dull green sweet relish. Me? I left out the relish and added a vibrant green by putting diced English cucumbers in the egg salad for the crunch and color I enjoy. I love to eat with my eyes so adding more colors to compliment the white and yellow was right up my alley.

Besides being a salad unto itself Dee’s Egg Salad is a great addition to a regular salad or spinach salad. Rather than having eggs and tomatoes as a single ingredient in a spinach salad use it as a topping for the salad. Sprinkle with chopped bacon and you have created a masterpiece. So shake up your plain egg salad and try Dee’s Egg Salad.

Dee’s Egg Salad

Ingredients:

6 large eggs

1 roma tomato diced

2 cups water

¼ English cucumber diced

2 tbsp salt

2 tbsp mayonnaise

1 tsp ground black pepper

1 tsp Dijon mustard

½ tsp parsley

¼ tsp cilantro

In a medium sized pot bring 2 cups of water, eggs and 1 tbsp salt to a boil. Cook for 4 minutes. Remove eggs from heat and let cool. Peel and chop eggs. Add eggs to a large bowl with the remaining ingredients. Gently mix together.

Serve on a bed of mixed greens, with crackers or on a sandwich.

Follow my blog with Bloglovin

Advertisements

Panzanella Salad

I had never heard of a Panzanella Salad until I saw a cooking challenge on television. The amateur chef was Italian and decided to make a Panzanella Salad because ingredients were limited and time was short. After all, it was a challenge.

Salads in general don’t take long to pull together and Panzanella Salad fits that bill. The most time consuming part of making this salad is crisping up the bread cubes. Of course, if you are really short on time you could use prepared toasted bread cubes or even croutons. In a pinch use whatever is quick. I like crisping up my own bread cubes because I like to use different types of bread when making this salad. Ciabatta, sour dough bread or even a french baguette are a few of my favorites. One day I want to try and use cornbread but I am afraid it may come out mushy. I will let you know once I figure it out.

I took a few liberties with my version of Panzanella Salad by adding vegetables not included in the traditional versions (there are many versions of the traditional salad in the universe). The straight forward version does not use peppers or meat. I wanted the salad to be colorful since we often eat with our eyes. My family and I are meat eaters. Plain and simple. We love veggies and can go a few days without eating meat but we always go back to eating fish, fowl, pork and sometimes beef. I offer no apologies to my vegetarian friends. Adding meat is optional.

Like I always say …. make this recipe your own. I did!

Panzanella Salad

Ingredients:

2 – 3 cups cubed ciabatta, sour dough bread or french baguette

3 pearl tomatoes cut into wedges

3 slices prosciutto torn into pieces (optional)

1 pint cherry tomatoes cut in half

1 English cucumber

3 oz fresh mozzarella torn into pieces

3 oz fresh feta cubed

½ red pepper seeded and cut into chunks

½ yellow pepper seeded and cut into chunks

½ orange pepper seeded and cut into chunks

½ cup kalamata olives pitted

¼ cup red onion thinly sliced

¼ cup shaved parmesan cheese (garnish)

4 tbsp olive oil

Dressing:

½ cup olive oil

½ cup red wine vinegar

2 cloves garlic minced

1tsp salt

1 tsp dried oregano

½ tsp dried basil

½ tsp Dijon mustard

½ tsp ground black pepper

pinch red pepper flakes

Place ingredients into a small jar and shake to blend. Set aside.

Heat olive oil in a large skillet over medium heat. Add bread cubes and allow to crisp up but not toast. Shake and toss the bread cubes to make sure they do not burn. Let cool and set aside.

Cut cucumber in half and scoop out the center then cut the cucumber into chunks. Place vegetables in a large bowl. Add prosciutto, feta, mozzarella cheese pieces and bread cubes. Shake dressing then pour over salad and gently toss to combine all the ingredients. Set salad aside for at least 1 hour and up to 4 hours so that the flavors blend together. Sprinkle with shaved parmesan cheese for garnish.

 

Follow my blog with Bloglovin

White Bean Chicken Soup

img_6018_1

OMGoodness! It is COLD today so what better time to make a big pot of soup. That is exactly what I said to myself on the way to Trader Joe’s to pick up a few items for dinner. I might not have felt so chilled if I had cranked up the heat in the car but that still would not have warmed me on the inside. To make that happen I needed a nice bowl of homemade soup.

img_6029_1

My choice was either chicken noodle soup or a White Bean Chicken soup. I planned to have spaghetti the next day for dinner so chicken noodle soup was out and White Bean Chicken soup was in. Keep in mind I did not have a recipe for White Bean Chicken soup but not having an actual recipe has never stopped me from cooking. So, while strolling the aisles of Trader Joe’s I made up the recipe that would become “the soup”.

img_6034_1

Most soups are pretty easy to make. They are a one pot dish that only needs a little tender love and care and lots of seasoning. Because it was freezing outside I was in the mood for a healthy, hearty soup. I figured the white beans and chicken would make it hearty plus filling with lots of protein while the mirepoix and cabbage would make it healthy. Did I just hear someone say what the heck is mirepoix? Yes, I did. It was my hubby. He asked me this question while I was writing down the recipe when I got home. I was talking out loud to myself trying to remember how to spell mirepoix and hubby asked “What the heck is that?” When I told him it was diced carrots, onions and celery he said “Why don’t you just say that?” My response was I wanted to sound fancy like the chefs on TV. I know. It is always better to keep it simple.

img_6039_1

Simply put, White Bean Chicken Soup is comfort food. Whether it is freezing cold outside or you want a flavorful homemade meal in a bowl, this soup will do the trick.

img_6042_1

White Bean Chicken Soup

 Ingredients:

3 cans cannellini beans rinsed

1pkg sliced pepper chicken

1 container mirepoix (diced onions, celery and carrots)

6 cups low sodium chicken broth

2 cups chopped cabbage

¼ cup heavy cream

1 tbsp salt

1 tbsp olive oil

½ tbsp Adobo

1 tsp thyme

½ tsp garlic powder

1 tsp parsley

1 tsp black pepper

½ tsp lemon pepper

Shred chicken and set aside. Mash ½ cup of white beans (this will help soup to thicken) and set aside with remaining beans.

Heat olive oil in a large pot over medium high heat. Add mirepoix and seasonings to the pot and stir. Allow the vegetables to sweat for 3 – 5 minutes. Pour in chicken broth and add white beans then stir. Reduce heat to medium. Mix a spoonful of broth into the measured heavy cream. Add the mixture to the pot. Stir and let simmer 3 minutes.

Place chicken in the pot and stir. Cook for 20 minutes then add chopped cabbage. Stir to mix in the cabbage. Simmer for an additional 20 minutes until cabbage is softened and cooked through. Serve with crackers or crusty bread.

Follow my blog with Bloglovin

Roasted Tomato Salad

img_5064_1

Fruits and vegetables all have a “season”.  Meaning, there are certain times of the year when fruits and vegetables are at their best and taste fantastic. Living on the east coast, I find tomatoes are at their best during the summer and early fall months. I grow a lot of different types of tomatoes in the summer and miss them when they are gone.

img_5070_1

Of course, just because the seasons change it does not mean you cannot get good tasting vegetables. However, you have to be careful because “out of season” vegetables like tomatoes can lack flavor and may not have a nice texture inside. Even tomatoes imported from warmer climates may not live up to east coast summer tomatoes. For that reason, I sometimes like to roast tomatoes to bring out their natural sweetness. Roasted Tomato Salad is wonderful because the roasted tomatoes add a nice kick of flavor to the salad.

img_5100_1

My Roasted Tomato Salad is nutritious and full of savory and slightly sweet flavors. Salads are a very personal dish because you can combine all of your favorite vegetables, fruits, nuts and meats. Or, you can keep it simple with only lettuce and roasted tomatoes.

img_5090_1

Roasted Tomato Salad

Ingredients:

2 bunches romaine lettuce chopped

6 -8 plum tomatoes cut into wedges

3 slices prosciutto chopped (optional)

½ red onion sliced thinly

¼ cup black olives

¼ cup shaved parmesan cheese

¼ cup Gazebo Room Greek Salad Dressing and Marinade

2 tbsp olive oil

1 tbsp oregano

1 tsp salt

1 black pepper

Preheat oven to 425 degrees.

Toss tomatoes with red onion slices and season with olive oil, salt, black pepper and oregano. Spray a rimmed cookie sheet with cooking spray and then spread tomatoes and onions on the cookie sheet. Roast for 30 – 45 minutes until browned and/or slightly charred (based on your preference). Let cool for 10 minutes.

Toss cooled roasted tomatoes with the remaining ingredients in a large bowl. Serve as a main dish or nice appetizer.

 

 

 

Follow my blog with Bloglovin

Tomato Soup

img_5469_1

My Tomato Soup is not like your popular brand of canned tomato soup. It is much better. At least that is what my hubby thinks. After eating two bowls of my Tomato Soup he proclaimed it was the best soup I had made to date and he enjoys all of my homemade soups.

img_5470_1

Using a combination of fresh and canned tomatoes makes this soup tasty and gives it texture. I like smooth soups but I also enjoy soups with a little texture which lets you know what kind of soup you are eating.

img_5494_1

A good test of whether or not a soup is blog worthy for me is if I want to dip a sandwich into it. At the very least, a good test is if I want to take that last piece of bread and run it around the bowl to get every last bit of soup. By those standards this soup was fantastic! Not only did I dip my sandwich into it, I licked my fingers to get the few drops that landed there after dipping. Yum! Yum!

img_5501_1

img_5506_1

Tomato Soup

Ingredients:

6 large vine ripened or plum tomatoes peeled

1 14 oz can fire roasted tomatoes

1 14 oz can spicy red tomatoes

2 scallions sliced

½ red onion sliced

½ white onion sliced

1 cup chicken broth

½ cup shaved Parmesan cheese

½ cup ½ and ½

¼ cup heavy cream

2 tbsp butter

1 tbsp seasoned salt

1 tbsp dried basil

1 tsp salt

1 tsp garlic powder

1 tsp dried parsley

½ tsp lemon pepper

½ tsp black pepper

½ tsp cumin

½ tsp thyme

½ tsp onion powder

½ tsp dried dill weed

pinch of sugar.

Boil about 4 cups of water. Place fresh tomatoes in a large pot and pour boiling water over tomatoes for easy peeling.  Rough chop the tomatoes.

Place peeled tomatoes and all other ingredients except the Parmesan cheese, heavy cream and ½ and ½ into a large pot. Simmer over medium heat for 25 – 30 minutes. Remove from the heat. Use an immersion blender to blend soup until it is smooth but still has some texture. You can also place the tomato mixture into a blender to smooth out the veggies then place back into the pot.

Stir in heavy cream and ½ and ½. Place pot back on the heat and reduce heat to medium low. Add parmesan cheese to the pot and stir for 1 – 2 minutes until the cheese melts and is incorporated into the soup. Simmer an additional 15 minutes.

Serve with a nice crusty piece of bread to sop up all the tomato soup goodness!

Follow my blog with Bloglovin

Lentil Stew

img_5395_1

Don’t ask me why but I have had lentils on my mind for the past week. I think it was because I wanted to make some red lentil soup and discovered I didn’t have any lentils. Since I usually find them at Trader Joe’s I had to wait until my weekend ritual of running errands to be on that side of town. Once I got to the store and spotted the red lentils I also spotted green lentils which made me think of a Lentil Stew. Again, I don’t know why.

img_5413_1

Sometimes my imagination kicks in and I just come up with ideas for combinations of food. For the Lentil Stew I thought of carrots, potatoes and tomatoes as the right combination of vegetables to add to the lentils to make a stew. Yes, a stew not a soup. To me, stews are a little heartier than a soup even more than those soups that are thick and packed with vegetables. Stews have a slightly different consistency than soups and are surrounded by a kind of gravy. In the case of Lentil Stew it makes its own gravy.

img_5417_1

Lentil Stew is the type of dish I would make during the winter or on chilly fall days. Granted, the day I first made this stew it was not really chilly but there was a nice gentle breeze. Now that I have tested out the recipe, I know what I will be preparing it quite often when the gentle breezes turn into strong cold winds.

img_5422_1

Lentil Stew

Ingredients:

1 pkg green lentils (soak overnight in cold water then drain)

½ cup red lentils (optional)

½ cup shredded carrots (slightly chop)

2 cans roasted diced tomatoes

3 cups chicken broth

1 cup water

2 small potatoes diced

2 scallions diced

2 tbsp olive oil

1 tsp salt

½ tsp black pepper

½ tsp minced garlic

½ tsp cumin

½ tsp basil

¼ tsp ground ginger

Add lentils and water to a large pot. Bring to a boil then cover and reduce heat to medium low. Let simmer while preparing vegetables.

In a large frying pan add olive oil and potatoes over medium high heat. Season potatoes with a little salt and pepper. Saute potatoes until slightly browned. Reduce heat to medium then add onions, carrots, tomatoes and remaining seasonings to the potatoes. Stir and allow veggies to soften. Add veggies and chicken broth to lentils and stir. Allow stew to simmer for 20 – 30 minutes until lentils are tender. Taste to determine if you need more salt. Add additional broth if stew is too thick.

Follow my blog with Bloglovin

Roasted Butternut Squash and Apple Soup

img_2648_1

There are two foods I love to eat but until recently I never thought of putting them together into one recipe. I love eating apples and I really like butternut squash. Once I thought of combining them into a recipe I was on a roll. The first recipe I came up with was a Butternut Squash and Apple Soup. Soup seemed the most logical recipe to try since the day was crisp, cold and little windy. Days like that call out for soup and I just happen to have both butternut squash and granny smith apples on hand.

img_2664_1

Years ago squash was classified as either a winter squash or a summer squash. Butternut Squash is known as a winter squash because they are generally picked in the winter and have a thick skin. Summer squash is picked in the summer and has a delicate thin skin that is edible. During the summer months I love to make sauteed yellow squash with onions. I also like to make Zucchini and Tomatoes with onions. Both squashes have a thin skin and are wonderful when mixed with onions and/or tomatoes.

img_2668_1

Soup is very versatile which means you can toss almost any combination of vegetables together with a little broth and call it soup. This time around I tossed  veggies and fruit together and the result was delicious if I do say so myself. I have roasted butternut squash with apples in the oven to create a tasty side dish with turkey or pork so I imagined the combination might taste pretty good in soup. My imagination turned into reality which is always a thrill!

img_2677_1

Whether you decide to make this soup during the crisp days of fall or in the middle of summer I think you will be pleased. Soups fans enjoy soup no matter the season. Me? I am truly a fan of soup.

img_2684_1

Roasted Butternut Squash and Apple Soup

Ingredients:

1 granny smith apple – peeled and sliced

1 lb butternut squash – peeled and cubed

1 small onion sliced

1 small red pepper sliced

1 scallion thinly sliced

3 slices bacon crumbled

2 cups chicken stock

½ cup half and half

¼ cup heavy cream

2 tbsp olive oil

1 tsp black pepper

1 tsp salt

¼ tsp cinnamon

pinch nutmeg

cooking spray

Preheat oven to 400 degrees.

Place squash, apples, onions and red pepper in a large bowl. Drizzle with olive oil then sprinkle with salt and black pepper. Toss gently to coat. Spread out on a rimmed cookie sheet sprayed with cooking spray.

Place in oven and roast for 15-20 minutes until squash and apples softened. Remove from oven and place in a large pot. Add chicken broth and simmer for 5 minutes until is heated up. Remove from heat. Blend using an immusion blender or place in a blender until smooth. Stir in half and half along with heavy cream. Place back on low heat for 5 to 10 minutes until soup thickens. Ladle into bowls and sprinkle crumbed bacon and scalllions on top.

Follow my blog with Bloglovin

Kale and Sausage Soup

img_9414_1

Got leftover kale? Don’t throw it out. Whether it is from my Cannellini and Kale recipe, kale salad or some other kale dish you can turn it into a delicious soup. If you have been following my blog, you know I am a fan of soup. Creamy or brothy. I love soup any time of the year.

img_5254_1

Kale is one of those vegetables that has taken center stage in many kitchens whether at home or in restaurants. Kale has a beautiful vibrant green color and there are a few variations like common (curly) kale and Tuscan (Italian) kale and salad Savoy kale. The nutritional value is probably why kale has become so popular and can be prepared in multiple ways. Kale is a good source for protein, vitamin A, C and K. Plus, kale is considered to have cholesterol-lowering and cancer risk-lowering benefits.

img_5302_1

The other day I made kale as a side dish for dinner and had quite a bit leftover for the next day. I didn’t feel like eating it again as a side dish so I created a kale and sausage soup that was pretty tasty if I do say so myself. I think it helped that all of the seasonings I used in the kale the night before had a chance to meld together. Personally, I think soups, stews and certain other dishes taste better the next day just for this reason.

img_5294_1

The best part about making Kale and Sausage Soup is that half of the work is already done if you use leftovers. Add a few more ingredients and a tasty broth and you have a delicious meal or an appetizer to go with a delicious meal.

img_5323_1

Kale and Sausage Soup

Ingredients:

1 bunch of kale (stems removed) or 2 cups leftover kale

1 15 oz can small white beans (do not drain)

1 pkg chorizo sausage (casing removed)

2 cups chicken broth

1 cup water

1 cup fresh corn cut from the cob (scrap the cob) or 1 can of white corn strained

2 scallions sliced

1 small white onion diced

½ yellow pepper diced

4 tbsp olive oil

1 tsp salt

1 tsp black pepper

½ tsp thyme

¼ tsp cumin

Heat 2 tbsp of olive oil in a large pot over medium high heat. Add sausage. Break sausage with a spoon and brown. Remove from pot and drain on a paper towel. Pour off fat from sausage.

Add remaining 2 tbsp of olive oil to the pot along with diced white onion and yellow pepper. Sprinkle with salt and pepper then saute until vegetables are softened. Add chicken broth, water and sausage to the pot and reduce heat to medium. Let soup simmer for 3 minutes. Add kale, and remaining seasonings. Stir and cook for an additional 10 minutes is using fresh kale and 5 minutes if using leftover kale. Stir in corn and scallions to the soup. Simmer for 3 minutes then turn off heat.

Serve with a slice of crusty bread or cornbread.

Follow my blog with Bloglovin

Broccoli and Cauliflower Salad

IMG_4395_1

Lately, I have been eating a lot of cauliflower which means I have to come up with different ways to fix it so that we don’t get bored with cauliflower. I really like broccoli salad so I thought I would add cauliflower and a few other ingredients to my standard recipe to create a new fresh salad.

IMG_4403_1

The spring and summer seasons call for light flavorful dishes. Cauliflower is big, pretty and plentiful during this time of year. As the seasons progress, cauliflower becomes less expensive so it usually ends up in my shopping cart.

IMG_4416_1

My biggest surprise after making my Broccoli and Cauliflower Salad was that my youngest son really liked it. He can be picky when it comes to eating raw vegetables so I was taken aback when he dipped his fork into the bowl and scooped out some of the salad. His reaction surprised me even more and I suddenly realized I may not have any Broccoli and Cauliflower Salad left to take to work for lunch. No worries. I would rather see T enjoy eating raw veggies than worry about lunch the next day. Besides, I quickly put aside a little salad in a container then put it way back in the frig before hubby and T could polish it off.

IMG_4410_1

This is one recipe I am sure I will be making all summer long. Bring on the BBQ!!! I have a dish I think everyone will love.

IMG_4419_1

Broccoli and Cauliflower Salad

 Ingredients:

1 large broccoli crown cut into small florets

1 large head of cauliflower cut into small florets

6 slices bacon fried and crumbled

1 cup carrots shredded

1 cup red cabbage shredded

½ cup sour cream

½ cup mayo

½ cup golden raisins

¼ cup Colby jack cheese shredded

½ tbsp seasoned salt

½ tsp cracked black pepper

½ tsp sugar

¼ tsp chopped parsley

Combine broccoli, cauliflower and raisins in a large bowl. In a medium bowl blend together sour cream, mayo and seasonings. Pour over veggies and gently mix to coat. Sprinkle with bacon (reserve a little bacon for garnish) and cheese then gently toss.

Chill 30 minutes. Serve chilled or at room temperature. Top with bacon crumbs before serving.

 

Combine broccoli, cauliflower and raisins in a large bowl. In a medium bowl blend together sour cream, mayo and seasonings. Pour over veggies and gently mix to coat. Sprinkle with bacon (reserve a little bacon for garnish) and cheese then gently toss.

Chill 30 minutes. Serve chilled or at room temperature. Top with bacon crumbs before serving.

Follow my blog with Bloglovin

Apple Salad

IMG_4587_1

Refreshing is the word that kept springing from my mouth when I first tasted my Apple Salad dish and when I described it to my hubby and son. I have been thinking about light and refreshing dishes quite a bit lately since warmer weather has crept into my life. During warmer weather I don’t feel like making heavy or complicated meals. Summer is the time when I am looking for quick recipes and dishes that don’t make me tired or lazy after eating.

IMG_4599_1

My Apple Salad recipe is all the things I just mentioned. It is quick to make. It is light and refreshing. Plus, it does not make me feel heavy, bloated or lazy after eating it. On the contrary. I actually feel energized after eating this salad. Apple Salad is packed with protein from the delicious chopped walnuts and golden raisins and has vitamin C from the apples. Another plus is that the raisins contain antioxidants which helps our bodies to fight against cancer and heart disease. Also, the raisins add a hint of sweetness to counter the tartness of the apples.

IMG_4612_1

Bottom-line… Apple Salad is a low calorie, healthy dish that will leave you feeling refreshed and energetic. Just ask my son. He liked this salad so much that he had it for breakfast and as a snack. If my biggest critic loved my Apple Salad, I think you will too.

IMG_4615_1

Apple Salad

Ingredients:

2 large granny smith apples diced

2 large re crispy apples diced

1 8oz container marscapone cheese

½ cup golden raisins

½ cup chopped walnuts

¼ cup sour cream

4 tbsp milk

2 tbsp sugar

1 tsp vanilla extract

1 tsp orange zest

1 tsp ground cinnamon

¼ tsp ground nutmeg

juice from ½ of a lemon

Place apples in a large bowl and squeeze lemon juice over apples then toss. This will keep the apples from turning brown. Set asides.

In a deep bowl add marscapone cheese, sour cream, milk and sugar. Beat with a hand mixer until smooth. Add vanilla, nutmeg and cinnamon. Beat until seasonings are incorporated into mixture. Stir in orange zest. Pour mixture over apples then add walnuts and raisins. Gently mix until the apples are well coated along with the nuts and raisins. Serve chilled or at room temperature.

Follow my blog with Bloglovin