Green on Green Pasta Soup

Recipe By :MONDAY TO FRIDAY SHOW #MF6669
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons vegetable oil
2 leeks (white and green parts) — cleaned and sliced
2 cloves garlic, thinly sliced
1/2 medium cabbage, — shredded finely
6 cups water or homemade chicken broth
2 zucchini, trimmed, seeded cut into — 1/2″ half moons
1/2 pound green beans cut into 1″ lengths
1/2 cup orzo or other small shaped pasta
10 ounces frozen “petite” peas, — thawed
Salt and freshly ground pepper
1 tablespoon each chopped parsley, mint and chives
1 tablespoon chiffonade of basil
Garnish:
Freshly grated Parmesan or Romano cheese,
Pesto or other herb paste

In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook
for a couple of minutes until they begin to soften. Add the garlic and
cabbage, 1 cup of the water, cover and cook for 10 minutes or until the
cabbage has wilted. Add the remaining water, zucchini and green beans,
cover and simmer for 5 minutes or until the vegetables are somewhat tender.
Add the pasta, cover and simmer for 10 minutes or until the pasta is
tender. (At this point check the level of liquid; if the soup seems
somewhat thick, just add more water to bring the level of the liquid back
up to where it was at the beginning of cooking time.) Add the peas and
simmer for 1 to 2 minutes to heat through. Season carefully with salt and
pepper. Remove the soup from the heat and stir in the fresh herbs. Serve
with 1 or 2 of the garnishes, according to taste.

Yield: 4 servings

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Popularity: 3% [?]

PEASE PORRIDGE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–LISA CRAWLEY
TSPN00B——————-
3 c Split Peas — diced
Water
1 Ham Bone or Pork Knuckle
1 Onion — chopped
1 Turnip — scraped and diced
1 Potato — peeled and diced
2 Stalks Celery w/ leaves
-diced
2 Sprigs Summer Savory or
Thyme
2 Sprigs Marjoram
1 tb Sea Kelp, OR Salt — to taste
Water to cover

Rinse and pick over peas. Cover w/ water and leave to
soak overnight. Next morning, drain, add remaining
ingred., and bring to boil. Cover pot, turn down heat,
and simmer for about 2 hrs. stirring occasionally.
When peas are tender, remove ham bone or knuckle, cut
meat from bone, and return to pot. Take out herb
sprigs. Puree if desired, reheat, and serve in
individual bowls, each topped with a small pat of
butter. Serves 8. Source: Colonial Cookbook, updated
as researched from The Old Farmer’s Almanac 1792.

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Popularity: 3% [?]

Title: Citrus Salad with Raspberry Vinaigrette
Categories: Salads, Chinese, Fruit
Yield: 2 salads

———————————–SALAD———————————–
1 lg Asian pear Water chestnut, slices
1 lg Orange, navel Onion, purple, sliced
1 lg Grapefruit, pink Ginger, candied
Mixed greens Walnuts, roasted

———————————-DRESSING———————————-
2 tb Oil, sesame 1 ts Honey OR
2 tb Oil, walnut 1 ts Sugar, brown
4 tb Veinegar, raspberry

The orange, grapefruit, and asian pear should be peeled, sectioned and
all of the membrane should be removed.

Any mixed greens that you would like to eat “raw” can be mixed and
placed in a mound in the middle of a round plate (individual serving).
Around this mound of greens, arrange alternating slices of pear, orange and
grapefruit.

To add a variety of flavors and textures to the salad, toss in any
desired amount of any or all of the following: thin slices of water
chestnut, julienne strips of purple onion, little bits of candied ginger,
and toasted walnuts.

For the dressing, mix all of the ingredients together in a blender, or
whisk them together vigorously. If you like a little sweetness to your
vinaigrette dressings, add a little honey, or a little brown sugar and mix
in thoroughly.

Drizzle the dressing over the salad and serve.

Source: “Yan Can Cook,” Martin Yan : PBS Series, 11/8/94

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Popularity: 9% [?]

Title: ORANGE-AVOCADO SALADS
Categories: Fruits, Misc
Yield: 6 servings

3 Oranges, pared and sliced
2 Avocados, sliced
6 Thin slices red onion,
-separated Into rings
Salad greens

——————————ORANGE DRESSING——————————
1/3 c Vegetable oil
1 ts Grated orange peel
1/4 c Orange juice
2 tb Sugar
2 tb Lemon juice
1/2 ts Dry mustard
1/4 ts Salt

Arrange oranges, avocados and onion on salad greens on 6 salad plates.
Serve with Orange Dressing. 6 SERVINGS; 280 CALORIES PER SERVING.ORANGE
DRESSING Shake all ingredients in tightly covered container.

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Popularity: 8% [?]

Title: GOOD RELISH
Categories: Relishes
Yield: 4 Servings

1 ga Green tomatoes
12 lg Onions
1/2 c Salt
12 Peppers (green and red)
2 Hot peppers
12 Pickles (can use canned)
1 tb Celery seed
3 1/2 lb Sugar
1 qt Vinegar

Grind tomatoes and onions together. Add salt and cover with water,
let stand 10 minutes. Drain well. Add peppers, pickles, celery seed,
sugar and vinegar. Cook 15 minutes. Seal while hot.

MMMMM

Popularity: 4% [?]

Title: Callaloo Cookup
Categories: Caribbean, Beef, Ceideburg 2
Yield: 8 servings

1/2 lb Pickled pig’s tail (1 large
-tail) or pig’s foot
1 lb Beef stew meat, cubed
2 tb Oil
1/2 lb Raw tripe *
5 c Water
1 md Onion, peeled and chopped
2 Garlic cloves, peeled and
-chopped
1 lb Taro leaves, chopped (see
-note)
1/4 ts Chopped fresh Habanero
-(Scotch Bonnet) pepper **
5 Ounce can coconut milk
Salt and pepper
1 lb Uncle Ben’s long-grain rice
1/2 c Chopped red bell pepper,
-for garnish

* (may substitute chicken)

** or more to taste

This Guyanese dish is from Bridgette de Souza at Caribbean Gardens. In
Guyana, taro leaves are called ‘callaloo.’

Put the pig’s tail in pot and cover with water; bring to a boil, and
boil for 1 hour. Drain and set aside. Brown beef in oil, then add
tripe and water. Bring to a boil, reduce heat and cook at a gentle
boil for about 1 hour. Add pig’s tail and cook until liquid has
reduced to about 3 cups. Cut tripe into pieces and cut meat from
pig’s foot; return meats to pot.

Add onion, garlic, taro leaves, Habanero, coconut milk and salt and
pepper to taste. Simmer for 10 minutes. Add rice. Cover the pot,
reduce the heat and simmer for about 30 minutes, until mixture “looks
nice and green.” Garnish with chopped red pepper.

Serves 8 to 10.

NOTE: Taro leaves are available at South Seas Market in San Bruno,
(415) 873-2813, and East Bay Market in Oakland, (510) 533-3888, as
well as other produce stores in Oakland’s Chinatown.

PER SERVING: 450 calories, 21 g protein, 40 g carbohydrate, 23 g fat
(10 g saturated), 74 mg cholesterol, 87 mg sodium, 2 g fiber.

From an article by Michele Anderson, San Francisco Chronicle, 2/17/93.

Posted by Stephen Ceideberg; February 23 1993.

MMMMM

Popularity: 3% [?]

CAJUN BLACK BEAN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Jim Vorheis
1 lb Dry black beans
1 1/2 lb Smoked ham hock
1 1/2 qt Water
1/4 c Dried minced onion
2 tb Paprika
1/2 ts Cayenne pepper
1/4 c Minced green bell pepper
2 tb Chili powder
1 t Salt
1/2 ts Ground cumin

In large kettle, combine beans, ham hock and water.
Heat to boiling, reduce heat and simmer covered for 2
to 2 1/2 hours. Stir frequently and add more water if
necessary to cover beans. To test for doneness, remove
a few beans from kettle with a slotted spoon and blow
on them. Skins will pop open when beans are cooked.
Remove ham hock. Chop meat from bones, discarding fat
and bones. Add meat to soup. Stir in minced onion,
paprika, cayenne pepper, green pepper, chili powder,
salt and cumin. cover and simmer for 1 hour. Remove
3/4 of soup and puree in blender or processor. Stir
puree back into remaining beans. If necessary, add
water or chicken broth to obtain desired thickness.
Serve with shredded Monterey Jack cheese, sour cream,
minced chives or chopped eggs.

Creme de Colorado Cookbook (1987) From the collection
of Jim Vorheis

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Popularity: 2% [?]

Title: Roundup Stew
Categories: Stews, Chuckwagon
Yield: 12 servings

2 lb Beef, cut in cubes the size
-of the thumb tip
6 md Potatoes (cubed)
6 md Carrots (cubed)
1 md Onion (diced)
Salt to taste
Pepper to taste

Brown meat in 8-quart tall Dutch oven, using bacon drippings. Cover
with water and slow simmer approximately 1 hour; add carrots, salt
and pepper; cook 30 minutes more; add potatoes and onions; simmer 45
minutes more, until carrots and potatoes are tender. Makes
approximately 12 servings.

MMMMM

Popularity: 3% [?]

Orange Julius

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Beverages Breakfast
Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c orange juice
3 tbsps powdered milk
1 tbsp corn syrup
1 tbsp sugar
1/2 tsp vanilla
3/4 c cracked ice

Mix all ingredients in blender. Serve in cold glasses.

Many other ingredients can be added for variety or convenience such as
vanilla ice cream, vanilla yoghurt, frozen orange juice concentrate, orange
sherbet, grapefruit juice, honey, etc.
Add a couple of egg whites. Use pineapple juice instead of orange.

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Per serving: 225 Calories; 4g Fat (14% calories from fat); 5g Protein; 45g
Carbohydrate; 12mg Cholesterol; 62mg Sodium

Popularity: 4% [?]

CHICK PEA LOAF

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Chick peas
2 tb Vegetable oil
2 ea Garlic cloves, minced
1 lg Onion, chopped
2 ea Celery stalks, chopped
2 ea Carrots, finely chopped
1/4 c Tamari
1 t Cumin powder
1 ea Salt to taste
1/4 ts Turmeric
3 tb Tahini

Place soaked chick peas in a pot cook for 50 minutes
to 1 hour, till soft. Drain, save the stock mash
well.

Heat ol in large skillet saute garlic onions for 5
minutes. Add celery, carrot, tamari, 2 tsp parsley,
cumin, salt turmeric. Saute till vegetables are
tender. Add to the mashed chick peas mix well. Add
the tahini mix well.

Place in a large baking pan or two small loaf pans
bake at 375F for 45 minutes.

Serve with a salad /or vegetables on the side.

“The Cookbook For People Who Love Animals”

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Popularity: 4% [?]