Wednesday, December 24, 2014

Louisiana Gumbo (from The Fat Fallacy)

"Will Clower." It’s not a Cajun name. 

Maybe this gumbo recipe would be more credible coming from someone named Lafayette “crawfish” Prud’homme. But I promise this gumbo really is authentic.

Even though, it’s true, I have no bayou water splashing through my veins, I managed to get some good recipes and sneak them back east after my sister married a certified, born and bred, crawdad-snatching, zydeco-stomping Cajun. I’m not sure how legal it is, exporting genuine Cajun recipe magic across state lines, so just keep this to yourself.

My son was always a picky eater. He knows what he likes and, more importantly for him, he knows what he doesn’t like. This gumbo falls into the first category, and has become his definition of great food. 

In fact, since he was a kid gumbo has become a reward item for him – a prize for good efforts and noble deeds benefiting humanity at large. However, we’ve had to draw the line at him bathing in gumbo or eating it for more than 2 meals per day.

In the recipe below, you may notice in the “You’ll need” list that some of the items are a bit vague. But no worries, you cajuns-in-training, I’ll explain everything below. There’s a bit of alchemy involved. After all, it is authentic.

You’ll need:
1 ½ gallons water
8 large chicken pieces, bones and skin still on them
1 small handful salt
3 – 4 bay leaves
3 lb spicy sausage
1 cup vegetable oil
A little more than 1 cup flour
2 large onions, finely chopped
2 cloves garlic, minced
¼ cup parsley
1 – 2 stalks celery
Red and black pepper to taste
Gumbo filé
Green onions, chopped

First make the stock.
When you get the chicken, be sure to buy the parts with skin and bones still on them. This dramatically adds to the flavor you get on the other end. One result of the fat free frenzy is that people tend to just eat breast meat, and avoid legs and thighs. For the gumbo, you should include both. The darker meat is richer and, frankly, has a better flavor.

Put them all into the water with the salt and bay leaves, bring it to a chummy sort of boil in a large gumbo pot. During the early part of the boiling you’ll notice some whitish foam gooze bubbling on the top. Get a large spoon and ladle this out. It’s yuck. The stock should boil along until the chicken meat falls off the bones, about an hour or so. In the end, your stock should have boiled down by about ¼, from 1 ½ gallons to a little more than a gallon.

Make the sausage
There are a couple of options here. You’ll have to play with them to see what works best for you (I always love it when I’m instructed to “play with my food”).

You can get the firm Andouille sausage that slices into small medallions and fry them up like that. They’re generally very spicy, but it’s really great when this flavor seeps into the broth of the gumbo.

If you are not such a fan of spicy foods, you can also get the hot Italian sausage, which comes in the casing. Squeeze it out into the pan and chop it up as it cooks. Even though it says “spicy” Italian sausage, you’ll be adding it to a vat of gumbo, so never you fear.

Either way, you simply cook up the sausage and set it aside.

Remove the chicken from the bone 
After the stock has cooked down by a quarter and the meat is falling off the bones before your very eyes, pull out the chicken and pull off the meat.

Let it cool a bit first because it’ll be quite hot. But be careful to remove all of the bones. Cover the chicken and set it aside with the sausage.

Do the roux
Roux is the elixir of life. Not many people know this, although I guess this book has let the cat out of the bag now. If you do this part of the recipe correctly, your gumbo will be triumphant! (Triumphant. No kidding, you just wait and see if you don’t agree with that word at the end.)

Get a 2-cup measuring container. Fill the first cup with vegetable oil. Now stir in some flour until it’s smooth. Keep stirring in flour until the level gets up to 2 cups. You’ll end up adding in much more than 1 cup of flour to the oil, because it all mixes in together. 

After the total beige mixture levels out at 2 cups, get a rubber spatula and scrape it into a frying pan over medium-high heat. You’ll need a metal spatula to turn over the roux as it cooks.

Here’s what you’re shooting for: chocolate. Not Hershey’s milk chocolate, a rich dark chocolate. As the roux cooks and you turn it over and over, it will go from an anemic pale, to milk chocolate, to a fine dark chocolate. Also note the texture. This will go from liquidy, to firmish and bubbly, to crumbly. When it gets to “crumbly dark chocolate,” remember the aroma you smell. This means you have arrived at gumbo nirvana.

Now for the alchemy. Watch out that you don’t scorch the chocolate. Keep the roux just this side of burned. I can’t tell you where that line is, young Jedi knight, so you’ll have to use the force. Or maybe just be conservative to start with and take it off when it’s crumbly and dark, but not yet burned.

Add the roux to the stock
Careful here. The chicken stock is water-based. The roux is oil-based. These two like each other as much as two irate alley cats in a shower.

Take just enough roux to fit on your spatula and set it down into the pot, but not all the way down into the stock. Have the lid in the other hand because it’s going to hiss and spit at you when the roux hits the water.

After all the roux is in, boil it hard for 1 hour. Stir occasionally.

Finish the gumbo
After the roux and stock have boiled themselves into blended perfection, put in the chicken, sausage, vegetables, salt, pepper, gumbo filé, and Tabasco. Let these flavors simmer for another 20 minutes.

You may notice that I did not specify any amounts for the salt, pepper, gumbo filé, and Tabasco. I want you to add these in as you taste. You’ll get a feel for how much is enough. Remember, you are cooking in a vat, so you may need more than you think. 

Add the gumbo filé last. It gives it that “dirty” flavor that’s the essence of Louisiana cooking. Add, taste, add, taste.

When it’s ready, chop some green onions to sprinkle on top. Gumbo is served in a bowl, on a bed of rice. I dash some Tabasco in on top. But then I like it hot.

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Ginger’d Lemon Scones

Great complement for a holiday brunch.

You’ll Need:
  • 2 C flour
  • 1/4 C sugar
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/4 C crystallized ginger, finely chopped, (found in the spice section of store)
  • 2 tsp grated lemon zest
  • 1 C buttermilk
  • 1 Tbsp vegetable oil
  • 1 large egg
  • 1 Tbsp water
  • 1 Tbsp sugar
Get the oven ready
Preheat oven to 350° F.
Add the dry ingredients
In a medium bowl, mix together flour, sugar, baking soda and cream of tartar.
Stir in ginger and lemon zest.

Combine buttermilk and oil.
Fold into dry ingredients until blended.
Turn the slightly sticky dough out onto a lightly floured board and form into a rectangle about ½ inch in thickness.
With a knife, cut each triangles about 4 inches tall (or so).
Reroll and cut the scraps, handling the dough as little as possible.

Place scones onto a baking sheet.
Blend water in w egg in a bowl, and then lightly paint the tops of the scones with the glaze.
Sprinkle scones with sugar.
Bake for 15 to 20 minutes, or until the tops are golden and firm to touch.
Serve warm.

Friday, December 19, 2014

Maple Vanilla French Toast

Got company coming in over the holidays? Here is a delicious breakfast/brunch idea that you should give a try.

You'll Need
  • 5 eggs
  • 1 cup milk
  • ¼ cup pure maple syrup
  • 1 Tablespoon granulated raw sugar
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon ground cinnamon
  • 12 slices of bread of choice
  • Butter for Skillet
In a shallow bowl, whisk eggs, milk, syrup, sugar, vanilla, cinnamon and clove together until all ingredients are thoroughly combined.

Dip the bread, two slices at a time into the egg mixture until thoroughly moistened.

Melt some butter in a skillet, on medium heat. And add the bread slices that have been dipped.

Cook until golden brown, add more butter and flip; continuing flipping, at least two or three times, until the slices are golden brown and crisp.

And more butter and continue with additional slices.

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Tuesday, December 16, 2014

Overnight Rolls

This is a wonderful recipe taken from the Three Rivers Cookbook.
It's a fantastic roll to serve as a complement with any holiday  meal.

Yields approximately 36 rolls

You’ll Need
  • ¼ cup warm water
  • 1 Tablespoon sugar
  • 1 package dry yeast
  • ½ cup sugar
  • 2 cups lukewarm water
  • ½ cup oil
  • 3 teaspoons salt
  • 1 egg
  • 7 cups flour (approximately)

Mix first three ingredients and let stand 10 minutes.

Blend remaining ingredients and mix with the liquid mixture. 

Let rise until doubled in bulk, knead down and let rise a second time.

Shape into rolls, cover with a cloth and let stand overnight. (Do not refrigerate!)

Bake the next morning at 350˚ until brown, about 15 minutes.

You can freeze the rolls.

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Monday, November 24, 2014

Cranberry Spinach Salad w Honey Dijon Bacon Dressing

This simple salad has everything! From the cranberries to the spinach to the lime honey and bacon balance that ties it all together. 
Your family will love you for it – YOU will love you for it, and you’ll be doing your body good in the process.

You’ll Need:
  • 6 oz. package of salad spinach
  • 1/2 C sweetened dried cranberries
  • 4 thin slices of red onions
You’ll Need For the Dressing:
  • 4 slices bacon or turkey bacon, cooked crisp and crumbled
  • /2 C plain or orange-flavored honey
  • 1/2 C lime juice
  • 2 tablespoons Dijon mustard
Wash and clean spinach.

Divide evenly among 4 salad plates.

Top each with 2 tablespoons sweetened dried cranberries and onion slices.

For the dressing:

Whisk together dressing ingredients in a small mixing bowl.

Heat in the microwave on HIGH for 1 minute or until warm.
Pour over salad and toss.

Wednesday, November 19, 2014

Turkey Pot Pie

With Thanksgiving right around the corner it's good to have some recipes to make with all that leftover turkey...

Time to the Table: 60 minutes
Yield: Serves 10

You’ll Need
  • 1 piecrust with top and bottom
  • 2 cups cooked turkey, chopped
  • 2 Tablespoons plus ½ stick unsalted butter
  • ½ cup onions, chopped
  • ½ cup carrots, chopped
  • ½ cup celery, chopped
  • ½ cup mushrooms, sliced
  • ½ cup all-purpose flour
  • 2 cups chicken or turkey stock
  • 3 Tablespoons dry sherry
  • 1 cup half-and-half
  • Salt and pepper to taste
  • 1 Tablespoon minced fresh rosemary or 1 teaspoon dried
In a large sauce pan sauté veggies in 1 Tablespoon of butter until they just soften and remove.
Sauté chicken in a second Tablespoon of butter until browned, but not crispy.
Over a medium flame, add the remaining ½ stick butter, and then the flour.
Stir these until the roux is chestnut brown.
Add the stock and whisk until all the roux is incorporated.
Bring this mixture to boil, reduce to simmer, and add the sherry, rosemary, half-and-half, salt and pepper.
Taste and correct the seasonings on the sauce.
After the broth has become quite thick, fold in the veggies and turkey and continue to heat for 10 minutes.

Into the ovenPour potpie mixture into the pie plate with crust on the bottom, and top with the second layer of crust.
Bake at 425 for 30 minutes. Serve right away, but be careful, it’s hot.
Play With Your Food!
The veggies you choose are absolutely up to you. Potatoes also go perfectly in this dish.
You will taste the rosemary right away, but another savory alternative is sage.
If you don’t have sherry, try a port wine instead.
Once you have the basics of this recipe, you can modify it any way you choose!
Tricks of the Trade
You don’t want your vegetables in the potpie to turn to mush, even though you’re going to cook them twice.
So make sure to undercook your vegetables at first, because they’ll be baked into the pie itself for 45 minutes.

Thursday, November 13, 2014

Fantasic Green Beans

This is a simple way to make green beans and can be a nice complement for anything from fish, to chicken or simply a vegetarian bean dish.
You'll Need
  • 3 lbs fresh green beans (or frozen thawed)
  • 3 medium onions, thinly sliced
  • 3 large green or red peppers, thinly sliced
  • 1 egg
  • ¼ c. olive oil
  • ¼ c. lemon juice
  • 2 cloves garlic, minced
  • ¼ c. dry mustard
  • Black pepper to taste
  • Put a large pot of water on to boil.
  • In the meantime, wash the green beans, and when the water comes to a boil again, let cook for about 5 minutes - enough to soften but not to take away crunchiness.
  • Drain the water and cool the beans.
  • In a blender, add the egg, olive oil, lemon juice, garlic, and mustard.
  • Blend well.
  • In a salad bowl, place cooked green beans with onions and green pepper.
  • Pour the dressing over it, and sprinkle with black pepper.

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Monday, November 10, 2014

Ginger Orange Dip w Asparagus

A unique side dish that can be the complement to anything from turkey to seafood.

You’ll Need:
  • 2 lbs. asparagus
  • 3/4 C mayonnaise
  • 3/4 C sour cream
  • 1 T distilled vinegar
  • 1 T orange juice
  • 1 tsp. grated orange zest
  • 1 garlic clove, peeled and crushed
  • 1 T Dijon-style mustard
  • 1-1/2 T grated fresh ginger
  • 1 tsp. soy sauce
  • 1/2 tsp. sugar
  • Salt and pepper, to taste

  • Snap tough ends off asparagus (peel stalks, if you like).
  • In a large skillet, bring about 1-inch of water to boiling.
  • Add asparagus and simmer, uncovered, until barely tender, about 4-5 minutes.
  • Drain and dunk in ice water until cold; drain, cover and chill until serving.
  • Meanwhile, combine all remaining ingredients in medium mixing bowl.

  • Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.

Wednesday, October 22, 2014


Chili time is here. Try this variation in which a great secret ingredient is the splash of red wine vinegar.
You’ll Need
  • 1 Tablespoon vegetable oil
  • 1 ½ cups chopped onion
  • 1 cup chopped green pepper
  • 1/2 pound ground beef
  • 1/4 pound ground pork
  • 1 can kidney beans
  • 1 ½ Tablespoons minced garlic
  • 3 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • ½ teaspoon black pepper
  • 4 cups canned tomatoes
  • 1 Tablespoon red wine vinegar
  • ½ teaspoon red hot pepper flakes
  • Salt to taste

  • Heat oil in skillet, add onion and green pepper.
  • Cook until wilted.
  • Add the meats and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps.
  • Sprinkle the meat with garlic, chili powder, cumin and oregano.
  • Stir to blend.
  • Add the beans. Stir again then add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper.
  • Bring to a boil and cook for 1 hour, stirring occasionally.
  • Salt to taste

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Thursday, October 16, 2014

Easy Parmesan Chicken

This recipe was shared with us to share with you by Bill at Keystone Oaks School District. Just a few ingredients is all you need to have a delicious main dish. Thanks Bill!

You’ll Need:
  • ½ cup chopped onion
  • 3 cloves of garlic
  • 2-3 small cubed tomatoes
  • sm. amt. basil and oregano
  • boneless, skinless, thin cut chicken breasts
  • Fresh Parmesan 

  • In a skillet sauté onion, garlic with olive oil
  • Add tomatoes, basil and oregano
  • Add chicken
  • Sprinkle with fresh Parmesan cheese and turn chicken over and sprinkle again.
  • Cook until cheese melts.
  • Serve over any pasta.

Wednesday, October 15, 2014

Curried Couscous

There are so many nutritious and delicious grains out there and many are so easy to cook. Ever try couscous? Try this wonderful recipe that incorporates this really ancient and healthy grain today.

What you Need

  • 2 ½ c uncooked couscous
  • 1 tbsp olive oil
  • 1 c. hot water
  • ½ c. butter (1 stick)
  • ½ c. minced onion
  • 3 ½ tbsp curry powder
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 6 drops Tabasco sauce
  • ½ c. Toasted Pinenuts
  • ½ c. currants

  • Place the couscous in a bowl.
  • Add the olive oil and rub the couscous with your hands to thoroughly coat each grain.
  • Add the hot water and stir well until the water is absorbed.
  • In a 10-inch saute pan, melt the butter over medium-low heat.
  • Add the onion and cook gently until it is soft, about 10 minutes.
  • Add the curry powder and cook another 2 minutes, stirring.
  • Do not brown the curry powder or it will become bitter.
  • Add the couscous, lemon juice, salt, Tabasco, pine nuts, and currants.
  • Stir well to distribute the seasonings.
  • Cook until couscous is hot and serve.

Note: This can be made up to a week in advance and reheated, covered, in a 350F oven for about 15 minutes.

Monday, October 6, 2014

Horseradish Chicken

Try something new with chicken this week. The horseradish adds the perfect twist and works wonderfully with the white wine.

You’ll Need:
  • 1/2 cup white wine
  • 8 chicken breasts (3 ounces each)
  • 1 Tablespoons vegetable oil
  • 2 Tablespoons prepared horseradish
  • 1 ¼ teaspoons mustard seed
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • 2 Tablespoons finely chopped fresh parsley

  • Pour wine into casserole dish; add chicken breasts.
  • Using pastry brush, baste each piece of chicken with the oil.
  • Spread ¼ Tablespoon horseradish on each breast.
  • Bake, covered, at 350 degrees, about 30 minutes.
  • While chicken is baking, grind mustard seed and combine it with remaining dry ingredients.
  • After 30 minutes, baste chicken with the wine sauce in the pan.
  • Then, pour mustard seed mixture over chicken and bake, uncovered, another 20 to 30 minutes until chicken is tender.

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Thursday, October 2, 2014

Crab Cakes

Crab cakes are a favorite of many. And the bonus is they are such an easy food to make. Get creative and change up the spices and herbs as you see fit.

You’ll need
  •  1 egg
  • 1 teaspoon mustard
  • 1 Tablespoon, freshly squeezed lemon juice
  • 6 Tablespoons olive oil, divided (4 Tablespoons and 2 Tablespoons)
  • ½ teaspoon salt
  • ½ teaspoons freshly ground black pepper
  • 1/2 cup bread crumbs
  • 1 pound lump crabmeat
  • 1 pinch of cayenne pepper
  • 4 Tablespoons butter
  • Parsley as a garnish
  • Serve with either lemon wedges or tarter sauce
  • Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.
  • While beating vigorously, gradually pour 4 Tablespoons of olive oil into the egg mixture in a thin stream.
  • When smooth and creamy, stir in salt and pepper.
  • Gently fold in crabmeat, then bread crumbs and cayenne pepper.
  • Shape into 8 patties, each about a half-inch thick.
  • They will want to fall apart, but that's the idea of a good crab cake. (You want only enough non-crab stuff to just barely bind them.)
  • Melt butter together with 2 Tablespoons of olive oil in skillet over medium heat.
  • When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook.
  • When well browned (2 to 3 minutes), gently turn and cook other side.
  • Drain on paper towels.
  • Serve immediately.

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Caramel Sauce

This sauce can dress up many desserts and works
wonderfully with sliced apples. So forgo the fake apple dip in the stores. And make your own to complement this delightful fall fruit.

Yields approximately 1 1/2 cups

You’ll Need
  • 2 egg yolks, beaten
  • ½ cup packed brown sugar
  • ½ cup granulated sugar
  • ¼ cup butter
  • ½ cup water
  • 1 teaspoon vanilla

Heat all ingredients to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Serve warm or cold. Refrigerate any remaining sauce.

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Thursday, September 25, 2014

Artichoke Bisque

As the seasons start to change and we move into fall hearty soups and bisques are the perfect meal. Try this unique bisque. That's right artichokes are not just for salads and dips anymore.

You'll Need:
  • 8 tbsp flour
  • 16 oz. butter
  • 6 c. beef stock
  • 2 ribs celery, finely chopped
  • 3 large onions, finely chopped
  • 1 bunch green onions, finely chopped
  • 2 bay leaves
  • ¼ tsp thyme
  • 2 cloves garlic, minced
  • 2, 14 oz. cans Artichoke hearts, undrained
  • Salt and pepper to taste
  • ¼ tsp Tabasco
  • 1 c. white wine, dry
  • 4 oz. light cream
  • 2 tbsp Parsley, minced

  • Melt the butter in a heavy pot and add the flour.
  • Cook for 5 minutes over low heat, stirring constantly.
  • Slowly add the stock and when well mixed, add the celery, onions, greeen onions, bay leaves, thyme and garlic.
  • Let this simmer for 45 minutes.
  • Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water.
  • Cook at a low simmer for another 30 minutes.
  • Add salt and pepper to taste, the Tabasco, wine and cream and bring to a simmer.
  • Do NOT boil.
  • Garnish with minced parsley and enjoy!

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Wednesday, September 24, 2014

Mexican Mole Sauce

Chocolate is an amazing thing. And when we think of this delicious, super healthy “super food”, we normally conjure up images of sweets, desserts, and flat out indulgence.
I love this recipe for a number of reasons … the least of which is the fact that this gives one more reason to eat chocolate. This time, however, it is in the form of a SAVORY sauce that you put right over pork or chicken.

You’ll Need:

  •     Cayenne pepper to taste
  • ·         Freshly ground black pepper
  • ·         1-1/2 pounds chicken, cubed or cut into strips
  • ·         4 tablespoons olive oil, divided
  • ·         2 tablespoons mild chili powder
  • ·         2 teaspoons ground cumin
  • ·         1 teaspoon ground cinnamon
  • ·         1-1/2 ounces unsweetened chocolate
  • ·         4 (14.5-ounce) cans stewed tomatoes

What To Do:
1. In a bowl, combine equal parts cayenne and black pepper to taste. Add chicken and toss gently to coat. Heat 2 tablespoons olive oil in a large pot and add chicken. Cook 4 to 5 minutes, or until just cooked through. Remove chicken with a slotted spoon and reserve.

2. Meanwhile, combine chili powder with cumin, cinnamon and more cayenne pepper and black pepper as desired. Heat 2 tablespoons of olive oil in the same pot and add chili powder mix. Stir with a spoon and heat over medium heat until blackened, about 6 to 8 minutes.

3. Reduce heat to low, stir in chocolate, and continue stirring until melted. When chocolate is fully melted, add stewed tomatoes and bring to a boil. Cook for 10 minutes, stirring often. Add chicken and continue cooking until heated through, about 5 minutes. Serve warm.

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Friday, September 12, 2014

Grilled Italian Peppers with Mozzarella and Basil Pesto Sauce

Submitted by Linda B. at Westinghouse. Thank you Linda B.!

This is a great summer appetizer using many of the things you can grow in your garden.

You'll Need:
  • 12 fresh Italian Peppers (i.e. Corno di toro rosso) Long yellow type peppers
  • 2 Balls Buffalo Mozzarella
  • 10 Leaves Fresh Basil
  • 1/3 clove of Fresh garlic
  • 1 tsp. Pine Nuts
  • 3 tbsp. Extra Virgin Olive Oil
  • Salt to taste
  • Fresh Ground Pepper to taste
Season peppers with salt pepper and 1 tablespoon of oil.
Grill or bake until completely cooked through (the skill should peel off); set aside. *
Slice mozzarella into 1/3-inch thick pieces.
Place on a platter and arrange peppers around mozzarella slices.
Drizzle with the Basil Pesto Sauce.

Basil Pesto Sauce:
Process basil, pine nuts, garlic, 2 tablespoons of oil, salt and pepper in a blender.
If needed, add a small amount of water.

*The peppers may be prepared on a gas stovetop, place a pepper directly over the flame until the skin is completely burned. You should be very careful with this method taking care to use the proper personnel protection equipment. When cooked the peppers should be placed in a ziplock bag to cool. The steam will keep the moisture inside and the skin will peel off easily.

Thursday, September 11, 2014

Three Cool Summer Soups

Below I have included 3 recipes for cool summer soups that are fruit based. This is to give you two things:

1. A choice to make, depending on which you happen to like best. 
2. A comparison of how each is thrown together

Once you compare, you should substitute in your own fruit and pick the ingredients that make your mouth absolutely water!!

Recipe #1:
You'll Need:
  • 2 (16 ounce) cans pears, drained with juices or syrup reserved
  • 1 cup plain low-fat yogurt
  • 2 teaspoons lemon juice, to taste
  • 1/2 teaspoon ground ginger
  • 2 tablespoons Poire William
  • mint sprigs to garnish

Take out and thinly slice 1 pear half. Reserve to use as garnish.
In food processor, puree pears with yogurt and lemon juice. Add enough reserved juice or syrup to make a thick soup, up to about 1/2 cup. Add spice and/or liqueur, and process just to blend.
Pour into bowl, and place in freezer for 20 minutes, or refrigerate about 1 hour until chilled. Ladle into shallow soup bowls, and garnish with reserved sliced pear and mint, if desired.

Recipe #2
  • 1 cantaloupe - peeled, seeded and cubed
  • 2 cups orange juice
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cinnamon

Peel, seed, and cube the cantaloupe.
Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.

Recipe #3
You'll Need:
  • 2 cups 1/4-inch-diced fresh mangoes
  • 2 cups orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1 seedless cucumber, cut into 1/4-inch dice
  • 1 small red bell pepper, seeded and cut into 1/4-inch dice
  • 1 small onion, cut into 1/4-inch dice
  • 2 medium garlic cloves, minced
  • 1 small jalapeno pepper, seeded and minced (optional)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh parsley, basil or cilantro
  • Salt and freshly ground black pepper

What To Do:
Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

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