Kai's "Old-Fashioned" Recipe Thread

Too hot to cook???

Greek Lemon Chicken Salad

3 1/2 cups cooked chicken, cut into bite-sized pieces
1/2 cup slivered black Greek olives
1/4 cup diced red onion
1 cup mayonnaise
1 tbsp. freshly squeezed lemon juice
1 teas. freshly grated lemon zest (peel)
1 teas. dried oregano
salt and fresh ground black pepper

Toss together chicken, olives and onion in large bowl. In a small bowl, combine mayo, lemon juice, zest, oregano and S&P. Pour over chicken mixture and blend well. Cover and refrigerate for at least one hour. Serve chilled, stir before serving.

Great in pita bread, on focaccia, rolled up in soft tortillas or on toast.

Cold Tomato & Zucchini Soup

4 cups tomatoes, peeled, seeded and chopped coarsely
2 cups tomato juice
1 onion, coarsely chopped
1 red bell pepper, seeded, coarsely chopped
1/2 cucumber, peeled, seeded and coarsely chopped
1 medium zucchini, peeled and coarsely chopped (seed if necessary)
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
1/3 cup chopped fresh parsley
1 1/2 tbsp. prepared horseradish, drained **I omit, use a dash of red pepper instead
1 tbsp. red wine vinegar
3 cloves garlic, chopped
vegetable broth or water, optional
Hot pepper sauce
Salt
Freshly ground black pepper
seasoned croutons

Place tomatoes, juice, onion, bell pepper, cucumber, zucchini, cilantro, basil, parsley, horseradish, vinegar and garlic in a blender or food processor. Pulse, in batches if necessary, to a coarse puree.

Pour into a large bowl. If necessary, thin slightly with water or vegetable broth. Season to taste with hot sauce, salt & pepper. Refrigerate at least 30 minutes, serve in chilled bowls with croutons.

50 calories per serving
1 gram fat
10 grams carbohydrates
6 grams sugar
19 mg sodium

Panzanella

4 cups stale bread (use a hearty, coarser bread like French or Italian bread) cut into 1/2 inch cubes **see note at bottom**
2 teas. red wine vinegar (or to taste)
1/2 seedless cucumber or English cucumber, sliced
4 rip tomatoes, cut into eighths
1 bunch green onions, sliced
1 small red onionm, thinly sliced (optional)
1/2 packed cup sliced basil (can substitute celery leaves)
2-3 tbsp. olive oil
salt to taste
ground black pepper to taste

Place bread in a large bowl, sprinkle with vinegar. Add cucumber, tomatoes, green onions, red onion, basil and olive oil. Sprinkle with salt and pepper to taste. Toss lightly.

Let stand 10 minutes before serving.

**note** If the bread is too tough to chew, soak it in water then carefully squeeze out the moisture and break into small pieces. The damp bread can be gently patted dry with a paper towel.

What are you making that calls for curry? Ever had Indian or Pakistani (or any Mideastern food?) Even Thai food uses a lot of curry in their recipes.

GAG.

quote:
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Originally posted by BrightEyes
who has turmeric in their supplies?? LOL
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:D I do, tumeric and coriander too. You can get off brands at the dollar stores if $ is a concern ;)

Todays Recipies


Lime Cream Soup


• 2 ripe avocados

• 2 (10 1/2-oz.) cans condensed chicken broth, divided

• 1 c. dry white wine or dry vermouth

• 3 c. fat-free half-and half

• 1 tbsp. lemon juice

• Juice of 4 fresh limes (about 5/8 c. total), or to taste

• Salt and pepper to taste

Peel and pit the avocados and mash or cut them into chunks. Combine them and one can of the broth in a blender (or a food processor if a blender is not available), and puree until very smooth. Add the second can of broth and puree again. In a large bowl, combine the puree with the wine, half-and-half, lemon juice, lime juice and salt and pepper.

Refrigerate, covered, 4 hours or more, and adjust seasonings before serving.

:D

Cream of Banana-Mango Soup


• 1 medium potato, peeled and diced

• 1 large onion, peeled and diced

• 1 large apple, peeled, cored and diced

• 3 ripe bananas, peeled and cut into chunks

• 1 medium mango, peeled and diced

• 2 (10 1/2-oz.) cans condensed chicken broth

• 2 tbsp. mango chutney

• 1/2 tsp. hot pepper sauce, or to taste

• 1 c. light coconut milk (not cream of coconut)

• Salt and pepper to taste

In a Dutch oven, combine the potato, onion, apple, banana, mango, broth, chutney and hot pepper sauce. Cover, bring to a boil, reduce heat to low and simmer, covered, until the potatoes are tender (about 15 minutes).

Cool until comfortably warm (not dangerously hot), then puree in a blender (or a food processor if a blender is not available), working in batches. Add coconut milk and salt and pepper to taste and refrigerate, covered, 4 hours or more. Adjust seasonings before serving.

:D

Gingered Pea Soup

• 1 1/2 tbsp. butter

• 1 large onion, peeled and chopped

• 2 tbsp. grated fresh ginger

• 1 clove garlic, minced

• 1 rib celery, chopped

• Dash ground cloves

• 1/2 tbsp. chopped fresh tarragon (or 1/2 tsp. dried)

• 3 c. water

• 1 tsp. salt

• 1 (15-oz.) can young, small early peas, drained (or 1 lb. fresh peas, shelled)

• Pepper to taste

• 2 tbsp. milk or half-and-half (optional)

Heat the butter in a frying pan over medium-high heat, and saute the onion, ginger, garlic and celery until the onions become translucent. Add the cloves and tarragon and cook another minute.

In a Dutch oven, bring the water and salt to a boil. If using fresh peas, add them and cook 1 minute after the water returns to the boil. Add the onion mixture, and the canned peas if using those. Return to the boil, reduce heat to simmer, cover and cook 5 minutes, until the peas are fully tender.

Cool until comfortably warm (not dangerously hot), then puree in a blender (or a food processor if a blender is not available) until smooth, working in batches. Taste and, if the soup seems pulpy, press through a strainer or sieve. If soup is too thick, thin with a bit of milk. Add salt and pepper to taste and refrigerate, covered, 4 hours or more. Adjust seasonings before serving

:D

Peachy Cream Soup


• 4 ripe medium peaches

• 1/2 c. dry white wine or dry vermouth

• 1 1/2 c. low-fat buttermilk

• 1/4 c. orange juice

• 2 tbsp. honey

• Dash salt

• Dash hot pepper sauce

Peal the peaches, either by hand or this way: Bring a pot of water to the boil. Score the skin of each peach into quarters. Drop one peach into the boiling water and let it cook about half a minute. Remove, let it cool briefly and peel away the skin. Repeat with remaining peaches. (The skin should come away easily; if it doesn't, reheat the peach -- and cook the remaining peaches a little longer.)

Pit the peaches and cut them into chunks, removing the red flesh adjacent to the pits if it is hard and unlikely to puree smoothly.

Combine the peaches and the wine in a blender (or a food processor if a blender is not available), and puree until very smooth. Combine the puree with the buttermilk, orange juice, honey, salt and hot pepper sauce.

Refrigerate, covered, 4 hours or more, and adjust seasonings before serving

:D


Blueberry Soup


• 1 quart (4 c.) blueberries, washed and picked over

• 1 c. water

• 1 tbsp. lemon juice

• 1/4 c. sugar

• 2 tsp. potato starch (or cornstarch) dissolved in 1 tsp. to 1 tbsp. cold water)

In a three-quart saucepan, cook blueberries, water and lemon juice over medium-high heat until the mixture boils, then turn the heat down and cook until the blueberries burst, stirring often. Let cool slightly and press through a sieve, if desired. Discard pulp if sieving and pour juice back in pan. Alternatively, the berries can remain in the pan, unsieved. Add sugar and bring almost to a boil. Add the starch and water mixture and stir until slightly thickened. Refrigerate until cold.

:D

Quote:

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Originally posted by jaybird
What are you making that calls for curry? Ever had Indian or Pakistani (or any Mideastern food?) Even Thai food uses a lot of curry in their recipes.

GAG.

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didn't wanna post this cus I haven't tried it yet!

Sausage meatballs or something..forgot title lol
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika \
1/4 teaspoon salt
8 ounces shredded Cheddar cheese
1 pound pork sausage
1/2 cup butter
Directions
1Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate.
2Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels.
3Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze.
4At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.


think i'll just forget about it, we have all the other ingredients...
I have corriander but it's not ground. and my lil food processor won't do the job..I've tried!! LOl

That recipe sounds as if you could substitute just about any sort of spices you want. Try some garlic and a shake of red pepper maybe?

hmm..garlic...ur speakin my language there :)

:D

Cucumbers in Mint Vinaigrette


3 cucumbers, unpeeled

• 1 tsp. salt

• 3/4 c. rice vinegar

• 1/4 c. water

• 3 tbsp. sugar

• 1 clove garlic, minced

• 1 shallot, minced

• 2 tbsp. chopped fresh mint

• 2 tbsp. minced fresh dill

• Snipped chives

Score outside of each cucumber with tines of a fork, then cut cucumbers into thin slices. Place slices in a bowl and sprinkle with salt. Let them stand 1 hour. Drain liquid from cucumbers using strainer, then place cucumbers in serving bowl.

Combine rice vinegar, water, sugar, garlic, shallot, mint and dill and pour over cucumbers. Cover and chill several hours or overnight. Just before serving, sprinkle with chives.

:D

Asian Chicken Salad

• 2 boned, skinned chicken breasts, cooked and shredded

• 4 c. thinly sliced cabbage, Napa or savoy preferred

• 1 c. grated carrots

• 4 green onions, white part minced, green part slivered

• 1/2 c. finely chopped fresh mint leaves

• 1/2 c. finely chopped fresh cilantro

• 2 tbsp. sesame seeds, toasted

Dressing:

• 3 tbsp. rice vinegar

• 2 tbsp. soy sauce

• 1 tbsp. light brown sugar

• 2 tsp. Asian sesame oil

• 1 tsp. finely grated fresh ginger

• 1/2 tsp. Asian red chile paste or hot pepper sauce or to taste

• 1/4 c. coarsely chopped roasted salted cashew nuts, for garnish

To prepare salad, in large bowl, combine chicken, cabbage, carrots, green onions, mint, cilantro and sesame seeds.

To prepare dressing, in small bowl, whisk together rice vinegar, soy sauce, brown sugar, sesame oil, ginger and chile paste to blend. Drizzle dressing over salad and toss to combine. Sprinkle with cashew nuts and serve

:D

Lemon and Asparagus Brown Rice Salad



• 3 c. cooked cold brown rice

• 2 c. cooked asparagus (about 10 oz.), cut into 1-in. pieces

• 1/3 c. packed finely chopped mint

• 1/4 c. finely chopped parsley

• 1 tsp. grated lemon peel

• 1/4 c. fresh lemon juice

• 1 clove garlic, finely chopped

• 2 tbsp. olive oil

• Salt, freshly ground black pepper

In large serving bowl, stir together rice, asparagus, mint and parsley.

In small cup, stir together lemon peel, lemon juice and garlic, then stir it into rice mixture. Stir in olive oil and salt and pepper to taste. Cover and refrigerate up to 2 days. Let stand at room temperature for 1 hour before serving.

:D

Quote:

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Originally posted by the fugative
Asian Chicken Salad

• 2 boned, skinned chicken breasts, cooked and shredded

• 4 c. thinly sliced cabbage, Napa or savoy preferred

• 1 c. grated carrots

• 4 green onions, white part minced, green part slivered

• 1/2 c. finely chopped fresh mint leaves

• 1/2 c. finely chopped fresh cilantro

• 2 tbsp. sesame seeds, toasted

Dressing:

• 3 tbsp. rice vinegar

• 2 tbsp. soy sauce

• 1 tbsp. light brown sugar

• 2 tsp. Asian sesame oil

• 1 tsp. finely grated fresh ginger

• 1/2 tsp. Asian red chile paste or hot pepper sauce or to taste

• 1/4 c. coarsely chopped roasted salted cashew nuts, for garnish

To prepare salad, in large bowl, combine chicken, cabbage, carrots, green onions, mint, cilantro and sesame seeds.

To prepare dressing, in small bowl, whisk together rice vinegar, soy sauce, brown sugar, sesame oil, ginger and chile paste to blend. Drizzle dressing over salad and toss to combine. Sprinkle with cashew nuts and serve
[/B]

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OOOHOOOHOOOH! This reminds me of Applebee's Oriental Chicken Salad. Think it's the same??? Thanks!!!

Quote:

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Originally posted by jaybird



OOOHOOOHOOOH! This reminds me of Applebee's Oriental Chicken Salad. Think it's the same??? Thanks!!!

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Similar, I think this ones better ;)

I've been craving Applebee's, so I'll try this recipe instead. I have almost everything I need except sesame seeds, rice vinegar, cabbage, green onions, cashews, mint leaves, cilantro and sesame oil...
:D