Archive for July, 2014

Greek Potato Salad

Recipe

1 Jul

Title: Greek Potato Salad
Categories: Sun-dried, Potatoes, Salads, Ethnic, Wrv
Yield: 4 servings

-Waldine Van Geffen VGHC42A
3 md Potatoes; slice 1/4″ thick;
-cook
1 1/2 oz Dried tomato halves; chop
-coarse
1 c Seedless cucumber; slice
1/2 c Red onion; sliced
4 oz Feta cheese; crumbled
1/2 c Greek olives; pitted
1 cl Garlic; minced
1 tb Fresh oregano; chopped or
1 ts Dried oregano
Salt and pepper
LEMON DRESSING
1 c Olive oil
2 1/2 tb Lemon juice
4 cl Garlic; minced
1/4 c Fresh oregano; chopped or
2 ts Dried oregano
Salt and pepper

Mix salad ingredients. Mix dressing ingredients and
pour over salad. (wrv)

MMMMM

Filed under: Dessert Breads, Dessert Dinner Pizza, Dessert: Cakes, Desserts

Calabrian Asparagus Soup

Recipe

1 Jul

CALABRIAN ASPARAGUS SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Clove garlic – minced
2 tb Olive oil – extra-virgin
2 lb Asparagus – trimmed and cut
-into 1-inch pieces
2 ts Salt
1/2 ts Freshly ground pepper
4 c Vegetable Broth – (see
-recipe) OR canned low-
Sodium chicken broth
4 Eggs
1/2 c Parmesan – fresly grated OR
-Pecorino, PLUS extra
For serving
6 sl Italian bread – toasted

Number of Servings: 6

1. In a large saucepan, cook the garlic in the olive
oil over moderate heat, stirring constantly, until
golden, about 3 minutes. Add the asparagus and cook
until bright green, about 5 minutes. Add the salt,
pepper and Vegetable Broth and bring to a boil. Reduce
the heat to moderately low and simmer until the
asparagus are tender, about 15 minutes.

2. In a small bowl, beat the eggs with 1/2 cup of the
cheese. Reduce the heat to low so that the soup is no
longer simmering, and very slowly ladle about 2 cups
of the hot soup into the beaten eggs, whisking
constantly. Once incorporated, gradually stir the egg
mixture into the soup in the saucepan. Increase the
heat to moderately low and cook the soup, whisking
constantly, until it just thickens, about 8 minutes.
Do not allow the soup to boil or the eggs will curdle.
Remove from the heat.

3. Place one slide of toasted bread into each soup
bowl. Ladle the hot soup on top and serve with
additional grated cheese.

Serves 6.

NOTE: Thickening soup with bread is typical of rustic
Italian cooking, in which nothing goes to waste. The
toasts may be made from day-old or slightly stale
bread. Serve with a Sauvignon Blanc.

Posted by Michelle Bass. Courtesy of Fred Peters.

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Filed under: Desserts

Wide Noodle Pasta with Red Sauce and Cannellini (LF)

Recipe

1 Jul

Wide Noodle Pasta with Red Sauce and Cannellini (LF)

Recipe By : Adapted from Healthy Indulgences by Lynn Fischer
Serving Size : 8 Preparation Time :0:20
Categories : Lynn Fischer Beans
Low Fat Meatless
Pasta 4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tomatoes — diced
12 ounces artichoke hearts — rinsed and drained
(12 to 15 oz)
7 ounces roasted red bell peppers — (1 jar) drained
1 1/2 cups fat-free chicken broth — low salt
1/4 cup sun-dried tomato pesto — bottled
1/2 teaspoon dried oregano
1/4 teaspoon Sriracha or Tabasco
4 tablespoons cornstarch
1 whole white onion — chopped
1 teaspoon olive oil — as needed
3 large cloves garlic — coarsely chop
1/2 cup white wine — (fume blanc)
15 ounces cannellini beans — cooked, drained
salt and pepper — to taste
1/4 cup chopped parsley
1 pound pasta — pappardelle
Parmesan cheese — fresh

TOMATO MIX: In a food processor, coarsely chop the tomatoes, artichoke hearts,
and peppers. Transfer to a big bowl and add the chicken broth, pesto, oregano
and hot sauce. Dissolve the cornstarch in this mixture.

ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the
onion until well-browned, adding oil only if needed. Add chopped garlic to wok
and saute for 1 minute. Deglaze the pan with the wine.

BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook
into a sauce; adding more broth or water if needed. Adjust to taste with salt
and pepper. Add the cannellini beans and heat them. Add the parsley.

Meanwhile, cook the pasta al dente. Drain. Serve pasta on heated plates (if
possible) and spoon sauce over, garnish with freshly grated Asiago.

Variations/Substitutions
Substitute 1 leek for the onion.
Substitute 1 16-oz can of ‘recipe ready’ ripe roma tomato concasse for the
fresh tomato.
Substitute broad egg noodles for the pappardelle.

1995 (c) Lynn Fischer: Healthy Indulgences
“Pappardelle with Roasted Red Peppers, Artichoke Hearts, and Cannellini Beans”

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NOTES : “Pappardelle is my pasta of choice for this and many other savory
dishes. It is a long, inch-wide flat pasta. Smaller shapes like fusilli or
penne are excellent too. A sure bet for a quick dinner, this recipe takes 20
minutes from start to finish.” — Lynn Fischer
“This sauce is rich and creamy. Serve as the second course with Italian bread.”
–patH
(475 cals 3g fat) excludes low-fat parmesan cheese
Nutr. Assoc. : 0 0 0 1124 0 1448 0 1471 0 1629 0 0 0 0 0 0 0 0

Filed under: Fruits, Misc, Rice

Blue Cheese Potato Salad

Recipe

1 Jul

Blue Cheese Potato Salad

Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds unpeeled new potatoes — quartered
1 bottle 8 oz creamy blue cheese dressing
3/4 cup blue cheese — crumbled
1 jar real bacon pieces
1 tablespoon dried parsley flakes
1 tablespoon dried sweet pepper flakes
1 teaspoon ground black pepper
1 teaspoon dried chopped onion

Place potatoes in a large saucepan and cover with salted water. Bring to a
boil and cook until potatoes are tender; drain and rinse with cold water to
stop cooking process. In a large bowl, combine remaining ingredients; stir
in potatoes. Cover and refrigerate 2 hours to flavors to blend. Serve
chilled. Yield: about 9 cups potato salad. From: Quick Gifts of Good Taste.

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Filed under: Chili, Meats

You are currently browsing the House Of Munch blog archives for July, 2014.

House Of Munch

Archive for July, 2014

Greek Potato Salad

Calabrian Asparagus Soup

Wide Noodle Pasta with Red Sauce and Cannellini (LF)

Blue Cheese Potato Salad

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