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Archive for the ‘soups and salads’ Category

5 hour chili

Friday, March 30th, 2007

5 pounds lean chuck roast, cut into 1″ squares
salt and pepper
1/2 cup olive oil
1/2 cup flour
1/2 cup chili powder
1 tablespoon cumin seeds
1 tablespoon oregano
10 garlic cloves, minced
4 cups beef broth

Season meat with salt and pepper. Heat olive oil in large pot and brown meat.

Add cumin, oregano and garlic to meat and mix well. Combine flour and chili powder and strain over meat, stirring to combine. Add broth, bring to a boil. Lower heat and simmer, partially covered for five hours. Stir occasionally. Meat will be very tender and sauce thickened.

Serve over rice with salsa, sour cream, grated cheddar cheese and green onions.

Recipe courtesy of Nancy Greenwood.

white chili with ground turkey

Friday, March 2nd, 2007

1 onion, chopped
3 cloves garlic, minced
1-1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
ground cayenne pepper to taste
ground black (or white) pepper to taste
3 (15 ounce) cans cannellini beans, drained and rinsed
5 cups chicken broth
2 cups shredded Monterey Jack cheese

In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cayenne pepper to taste and black (or white) pepper to taste and saute for 5 more minutes.

Add cannelini beans and the chicken broth to the pot. Stir well and simmer for 10 minutes. Top with cheese and sour cream. Serve with cornbread or tortilla chips.

Notes: I usually double the batch and freeze the leftovers. You can also use dried cannellini beans, a 16 ounce bag that soaked overnight, cooked and drained.

honey mustard dressing

Monday, January 29th, 2007

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup dijon mustard
1/3 cup honey
1 tablespoon lemon juice
salt and pepper to taste

Mix mayonnaise, sour cream and mustard with wire whisk. Add honey, lemon juice, salt and pepper, stirring until well combined.

Recipe courtesy of one of my roommate’s college boyfriends.

potato salad

Sunday, January 28th, 2007

6 potatoes
3 hard-boiled eggs
4 tablespoons cider vinegar
1/2 cup milk
4 tablespoons margarine or butter (1/2 stick)
1/2 cup mayonnaise
salt and pepper
1 small jar pickle cubes
celery seeds if desired

Cook potatoes in salted boiling water until done. Drain potatoes. Place in bowl and cream with mixer. Add milk and butter and continue mixing. Peel eggs and place in with potatoes. Mixer will mix eggs well into the potatoes. Put in mayonnaise and vinegar. Mix with mixer. Last add pickles.

Recipe courtesy of Laura’s maternal grandmother, Nana.

tuna salad

Sunday, January 28th, 2007

1/2 head iceburg lettuce
1 large can of tuna, drained
1/2 cup mayonnaise
salt and pepper to taste
1 teaspoon lemon juice
1 small can of pickle relish

Break lettuce into small pieces.  Break up tuna, add to lettuce.  Add pickles, mayonnaise, salt, pepper and lemon juice.  Serve immediately.

Recipe courtesy of Laura’s maternal grandmother, Nana.

vegetable beef soup

Sunday, January 28th, 2007

1-1 1/2 pounds cooked stew beef
corn
tomatoes
stewed tomatoes or tomato juice
pinto beans
peeled and diced potatoes
salt and pepper
bay leaf (optional)
parsley (optional)

Combine ingredients and simmer until done.

Recipe courtesy of Laura’s maternal grandmother, Nana.

oriental salad with ramen noodles

Sunday, January 28th, 2007

1 head of lettuce
5 green onions
1 small bag of almonds
1/2 cup of sesame seeds
1 stick of margarine
2 packs of ramen noodles

Melt margarine.  Crumble noodles, seeds and almonds in margarine until brown.  Drain on paper towel and let cool.  Add to lettuce and onions.

Dressing:
1 cup of oil
1/2 cup of vinegar
1 teaspoon of soy sauce
1 cup of sugar
mix well and add to salad

Recipe courtesy of Laura’s maternal grandmother, Nana.

macaroni salad

Sunday, January 28th, 2007

3 cups of cooked macaroni (1 small box)
2 large tomatoes, chopped
2 medium cucumbers, chopped
1 green pepper, chopped
1 cup of mayonnaise
3 tablespoons of vinegar (optional)
salt, pepper and celery seed to taste (optional)

Cook macaroni until tender. Drain and run cold water over noodles. Combine macaroni with mayonnaise, vinegar, salt, celery salt and pepper.  Add green pepper and cucumber.  Finally, add the tomato, folding in lightly.

Recipe courtesy of Laura’s maternal grandmother, Nana.

seven layer salad

Sunday, January 28th, 2007

First layer – iceberg lettuce torn into pieces
Second layer – chopped onions
Third layer – chopped sweet peppers
Fourth layer – frozen peas
Fifth layer – shredded cheddar cheese
Sixth layer  – 1 cup of mayonnaise, mixed with two tablespoons of sugar
Seventh layer – bacon bits

Place the lettuce in the bottom of a clear salad bowl. On top of the lettuce, layer the onions, peppers and peas in that order. Spoon the mayonnaise mixture over the top to cover and seal the vegetables. Sprinkle the cheese and bacon bits on top. Cover tightly with plastic wrap and refrigerate for 8 hours before serving.

Recipe courtesy of Laura’s maternal grandmother, Nana.

broccoli and cauliflower salad

Sunday, January 28th, 2007

Wash and cut broccoli and cauliflower.  Top with dressing:
1/4 cup of vegetable oil
1/3 cup of vinegar
1/3 cup of sugar
1 large red onion
1 cup of mayonnaise
salt and pepper to taste

Recipe courtesy of Laura’s maternal grandmother, Nana.


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