Red pepper & tomato bisque

Ingredients

2 1/2 lbs red bell peppers
3 tbsp olive oil
1 lg onion
3 lbs tomatoes, peeled, diced
2 tsp sugar
1 1/2 cups stock (veg., Beef, chicken)
2 bay leaves

1/2 tsp salt
1/4 tsp pepper
2 tbsp dry sherry
1 tbsp vinegar or wine
1/4 tsp hot pepper sauce
croutons or crostini
1/4 tsp liquid smoke (optional)

How to prepare

Roast and peel bell peppers. Puree in processor or blender. Heat oil in heavy pan over medium-high heat. Add chopped onion and saut

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Thai-style grilled new york steak salad

Ingredients

10 oz tender new york steak
2 tbsp lime juice
2 tbsp fish sauce or soy sauce
1/4 tbsp chopped garlic
1/4 tbsp chopped lemon grass
sugar and chili pepper to your taste
2 tbsp sliced onion

2 tbsp chopped chinese parsley
2 tbsp sliced carrot
2 tbsp shredded green mango
some fresh lettuce, tomato and cucumber

How to prepare

Grill steak to about medium or medium-rare, then slice it as thick or thin as you like. Toss the steak with all the ingredients served on a bed of fresh lettuce and topped with roasted peanuts. Originally from thailand, saetung

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Minestrone with cabbage

Ingredients

9 cups homemade beef or chicken
1 1/2 cups dried white beans (great northern or baby limas)
3/4 cup extra virgin olive oil
3 medium onions, sliced thin
3 cloves garlic, minced
3 cups diced zucchini

3 cups fresh green beans (about 12 oz), cut into 1″ lengths
3 cups coarsely chopped cabbage
1 1/2 cups thinly sliced carrot
1 1/2 cups chopped celery, w/leafs
1 1/2 cups diced pared potato
1 1/2 cups chopped, seeded & peeled italian plum tomatoes
1 large sprig fresh rosemary or 1/2 tsp dried, crumbled
salt (optional)
freshly ground pepper
fresh grated parmesan or reggiano

How to prepare

1) make stock
2) soak dried beans overnight, drain or place beans in saucepan with water to cover, boil 1 minute stirring once, let stand, covered for 1 hour. Drain.
3) heat oil in heavy saucepan over medium heat to rippling. Reduce heat to med-low; stir and saut

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Majudra – wheat, lentil & onion dish

Ingredients

1/2 cup lentils
2 cups burghul wheat (coarse)
1 lg onion, chopped
1/4 cup olive oil
1/4 cup salad oil
salt to taste

How to prepare

1) in a 3 qt sauce pan add 1 1/2 cups water and lentils
2) bring to a boil, then reduce heat to simmer and cook 15 min
3) add 4 more cups water, then add wheat and salt, cook 25 min
4) saut

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CURRIED CREAM OF TOMATO SOUP

Ingredients

1/4 cup butter
1 lg onion, chopped
2 carrots, shredded
1 tbsp curry powder
1 (28 oz ) can tomatoes
3 tbsp chopped fresh parsley
2 (13 oz ) cans chicken broth, divided
1/4 tsp allspice
1/4 tsp cumin
1/8 tsp ground nutmeg
1 cup heavy whipping cream (or half and half)
salt and pepper to tast

How to prepare

Melt butter in lg saucepan over med heat. Add onion and carrots, saute on low heat for 20 minutes or until onions are lightly golden. Sprinkle onions and carrots with curry powder; cook, stirring occasionally about 5 minutes. Stir in tomatoes, parsley, one of the cans of broth, allspice, cumin and nutmeg; simmer about 40 minutes. Pour mixture in batches into container of food processor or blender; process until smooth. Return to saucepan over medium-low heat; stir in the other can of broth and cream (or half and half). Add salt and pepper to taste.

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Gazpacho topped with crabmeat

Ingredients

3 lb ripe plum tomatoes, peeled, seeded, chopped
1 onion, red, chopped
1 red bell pepper, chopped
1 garlic clove, chopped
1 jalapeno, seeded and chopped
1/4 cup cilantro, chopped
4 tbsp olive oil, extra virgin
3 tbsp vinegar, red wine
3 tbsp fresh lime juice
salt & pepper to taste
1/4 lb crab meat
1/4 cup cucumbers, peeled, seeded, chopped

How to prepare

Combine 1st 9 ingredients in food processor and chop to desired consistency with steel knife. Allow to sit over night in ‘fridge for flavors to blend. Garnish with cucumber and crabmeat and serve in chilled bowls.

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Potato, onion & roquefort soup

Ingredients

3 tbsp unsalted butter
1 medium onions, chopped
1 large garlic dove, minced
3 med russet potatoes, peeled, chopped
4 cups (or more) chicken stock
1 cup whipping cream
1/2 cup crumbled roquefort cheese (3 oz)

How to prepare

Melt unsalted butter in heavy large saucepan over medium heat. Add chopped onions and minced garlic and saut until tender, about 10 minutes. Add potatoes and 4 cups stock. Simmer until potatoes are tender, stirring occasionally, about 30 minutes. Add whipping cream and roquefort cheese and stir until cheese melts. Puree soup in blender in batches. Return soup to saucepan. Thin with additional chicken stock if necessary. (can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) 6 servings

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Irish stew

Ingredients

3 lbs boneless lamb shoulder cut into 1-1/2″ cubes
1/2 cup chopped parsley
1/2 cup chopped onions
3 cups sliced potato
1 cup diced potatoes
1 cup cubed white turnips
1-1/2 cups sliced carrots
salt & pepper

How to prepare

Put the lamb, chopped onion and diced potato into a stew pot and pour on boiling water to cover them. Cover the pot and simmer for 1 hour. With a fork, mash up the diced potato to thicken the gravy and then add the other vegetables except the parsley. Season to taste with salt and pepper, cover and simmer 30 to 45 minutes, or until everything is tender. Serve sprinkled with the chopped parsley. Serves: 6 to 8

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Cream Of Artichoke Soup

Ingredients

1 can artichoke hearts
1 cup juice from artichokes
water (add if necessary)
10 oz can chicken broth
2 tbsp lemon juice
1/4 cup onion, chopped
1/4 tsp thyme
1/8 tsp pepper
1/2 cup green onions, chopped
2 cup light cream

How to prepare

Simmer artichoke hearts, broth, lemon juice, onion, green onion, thyme and pepper with one cup fluid from artichokes, approx. 20 min. Blend in cream and correct seasonings if necessary. Serves 4 to 6

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Greek chick-pea soup

Ingredients

1/2 lb dried chick-peas
2 garlic cloves, sliced
2 tsp baking soda
Salt and pepper
1/2 cup olive oil
6 to 8 cups water
2 med onions finely chopped
Strained fresh juice of 1 lemon
3 lb tomatoes chopped
1 lb bay leaf

How to prepare

Wash and soak chick-peas according to package directions. Drain and sprinkle with salt. Let stand 15 minutes.Remove husks by rubbing chick-peas between thumb and forefinger. Rinse well and drain. In a large pot,heat the oil and saute onions and peas stirring with a wooden spoon,until onions are translucent. Add tomatoes and stir over low heat for 2-3 minutes. Add bay leaf,garlic,salt and pepper, and 6 cups of water to start. Cover and bring to a boil, simmer, stirring occassionally for 1 to 1 1/2 hours or longer until peas are tender. Add more water it necessary. Remove from heat discard bay leaf and stir in lemon juice.

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