Broccoli Soup

Did you know…it’s Broccoli and Bell Pepper Month in March. There is nothing better than on a cool March day to enjoy some soul-warming soup. So in honor of March I am including a recipe for Broccoli Soup which includes green peppers. This is from my first book, In Addition…to the Entrée and also in my second book, Soup and Stews…. Comfort by the Spoonful.

Broccoli Soup

1 ½ cup chicken broth
½ cup chopped onion
½ cup chopped green pepper
2 cups chopped broccoli
Salt and pepper to taste
½ teaspoon dried thyme
1 bay leaf
Dash garlic powder
1 cup milk
2 Tablespoon butter
2 Tablespoon Flour

Combine chicken broth, onions, green pepper and spices with broccoli.
Bring to boil, reduce heat and simmer for 10 minutes.
Remove bay leaf. Put one half mixture in food processor
for 30 seconds, then do remaining one half mixture.
Put mixture back into soup pot.
Melt butter, add flour and milk to make a white sauce.
Add white sauce to the broccoli mixture in the pot.
Heat for another 20 minutes at low heat so mixture will thicken.
Serves 4-6 servings

Something to warm the tummy--Kitchen Sink Soup

Even in Florida, we find that January and February are cooler months. There is nothing like a thick, tasty soup to warm your tummy and take the afternoon chill away. Here is an easy and ‘use all the leftovers’ kind of soup. Those little containers of vegetables or even potatoes, pasta or most anything can find a new home in Kitchen Sink Soup.

This has been a family favorite for many years. I save leftover vegetables for a few weeks in a container in the freezer, then make this soup. Or you can use fresh vegetables, canned, or frozen. Your choice! Hope you enjoy this soup from my book In Addition…to the Entrée.


Kitchen Sink Soup

1 pound lean chopped meat, cooked, and fat drained
1 cup each of any 4-5 of your favorite vegetables and any
juice (such as carrots, green beans, peas, wax beans,
zucchini, lima beans or what ever you have in the refrigerator as leftovers )
1 cup pasta, cooked (I use ditalini which are small tubes or I use small shells (left over pasta is great too)
4-6 cups beef stock
Salt and pepper to taste
Dash of Tabasco sauce or any hot sauce

Combine everything in a large soup pot.
Cook at medium heat until it starts to bubble.
Turn low and simmer for 1 ½ hours.
Serve with crusty bread. Serves 4-6

Corn Chowder Helps January Chill

This is John, my oldest son's favorite recipe. He made it from the time he was very young. He would stand on a chair and put this together adding something new each time. You can do that too. Have fun and use your imagination. Corn Chowder will help keep that January chill out.

Corn Chowder

2 cups corn (off the cob or canned) drained, reserve liquid
3 cups chicken stock
1/2 teaspoon sugar
1/2 cup onion, minced
1/4 cup celery, minced
1/4 cup butter
1/2 teaspoon dry mustard
Salt and pepper to taste
1 Tablespoon lemon juice (fresh is best)
1 1/2 cup diced potatoes
3 drops Tabasco
1/2 teaspoon Worcesterhsire sauce
Pinch thyme
Parsley to taste
Paprika
1 egg yolk, beaten
1 cup heavy cream
3 Tablespoons flour
3 Tablespoons milk

In a large pot put chicken stock, liquid from corn, 1/2 teaspoon sugar, salt and pepper to tast and simmer for 10-15 minutes.
Saute corn, onions, and celery in butter adding mustard,and salt and pepper.
Put sauteed mix in stock with lemon juice and potatoes.
Allow to reach a slow boil.
Cook until potatoes are tender.
Turn down heat and add Tabasco and Worcestershire sauce.
Wire whisk yolk and heavy cream in a bowl, then add 1/2 cup of the hot soup stock to the bowl and whisk.
Add to the remaining soup.
Serve 4-6
Make a thickening sauce with the 3 Tablespoons flour and milk and whisk into the soup slowly to thicken.
Serve hot.

Variation:
You can add 1/2 cup red pepper to the saute
Use red bliss potatoes instead of regular potatoes
Add oregano or basil.
Have fun and use your imagination.
Garnish with croutons, parsley or paprika.
Serve with crusty breads.

Salmon Mouse with Dill Sauce

Salmon Mouse with Sour Cream Dill Sauce

2 cans salmon
¼ cup cold water
½ cup boiling water
1 envelop unflavored gelatin
1 teaspoon grated onion
½ cup mayonnaise
½ cup heavy cream
1 Tablespoon lemon juice
½ teaspoon Tabasco sauce
¼ teaspoon paprika
1 Tablespoon chopped capers
2 cups cottage cheese, fine curds
Salt and pepper to taste

Soften the gelatin in cold water.
Add the boiling water and stir until gelatin is dissolved and let cool.
Add the mayonnaise, lemon juice, onion, Tabasco, paprika, salt and pepper and mix well.
Chill.
Add the salmon and capers and beat well.
Whip cream and fold into the salmon mixture.
Put into an oiled fish mold.
Add cottage cheese to fill the mold and mix gently.
Chill to set.
Un-mold on a serving platter and garnish with watercress, and lemon slices.
Pour sour cream dill sauce over top (see recipe below).
Put crackers or small slices of rye bread around.

Sour Cream Dill Sauce

1 egg
Salt and pepper to taste
Dash of sugar
4 teaspoons lemon juice
1 teaspoon grated onion
2 Tablespoons cut dill
1 ½ cups sour cream

Beat the egg until fluffy and add lemon.
Add remaining ingredients and blend in the sour cream last.Stir until blended and chill, pour on top of Salmon mold.
This takes a little more work than most of my recipes, but it is well worth it. It looks great and tastes even better.
Hope you enjoy.

Creamy Pumpkin Soup

1/4 cup minced onion
2 Tablespoons minced leeks (white and a little green)
2 Tablespoon butter
2 cups chicken broth
2 cups fresh pumpkin, pureed after cooking until tender or
2 cups canned pumpkin
1/2 teaspoon sugar
1/4 - 1/2 teasppon mace
salt and pepper to taste
half and half cream to think soup about 1/2 cup
hand full of croutons
Sprigs of parsley


Saute onions and leeks in butter until soft.
Add chicken stock and pumpkin.
Mix well and simmer on medium heat for 30 minutes.
Puree in blender until smooth.
Add seasonings and reheat.
Thin with half and half.
Garnish with croutons and/or parsley
Serves 4-5

Late Summer Salsa

Salsa is translated from Spanish as 'sauce'. It is used heavily in Mexican cooking. Salsa is perfect for summer and early fall eating and ideal for grilling and barbecuing food. Some salsas are made with fruits and others with vegetables. Some salsas are cooked while others are not. Salsas range from hot, delicately spiced to sweet and sour or just jot and sweet.

The most important element of a salsa is the freshness of the ingredients. Salsas bring color and variety to your dinner plate. For years salsa was just referred to as ' the bowl of brightly colored fruits and vegetables that you put on chips'. Not any more! It has come of age and stands by itself. Salsas are easy to prepare and can change a ho hum meals into a great meal.

Here is one to try. I love it!

Late Summer Salsa (Watermelon and Cucumber Salsa)

4 slices about 1/2 inch thick of watermelon, chopped into small pieces

1 cucumber (cut in 1/2 lengthwise and remove the seeds with a spoon) chop into small pieces

1/2 cup cilantro, chopped fine (I love cilantro in my salsa, so I often add more)

1/2 lime juice (Fresh is best)

1 packet of sugar substitute

Mix together .

Serves 4-6

Serve with fish, chicken or just about anything

You can subsitute chopped mint leaves or basil leaves for the cilantro. It does really change the flavor, but is very tasty. Experiement.

AUGUST IS MANGO MONTH IN FLORIDA

August in Mango season in Florida. There are mango trees laden with fruit just waiting to picked. Some right in my neighbors back yard. I think I'll just have a talk with her and see if she can spare a few.

Mangoes are a great fruit and an excellent source of Vitamins A and C, as well as a good source of Potassium and they contain beta carotene. Mangoes are high in fiber, but low in calories, fat and sodium. Mangoes are a good stable for your daily diet.

They are great with fresh fish, chicken, and pork as well as many other meats and foods. Here is a salsa that I use with our fresh caught fish.

Mango Salsa
1 ripe mango, peeled, pitted and diced
1/2 jalapeno pepper, remove seeds and veins and dice (Make sure you wear rubber gloves)
1/4 cup red onion, diced small
2 Tablespoons red pepper, diced small
1 small cucumber, peeled, cut in half long wise and remove seeds--about 1 cup
3 Tablespoons fresh cilantro, chopped ( I love cilantro so I always add more)
4 Tablespoons fresh lime juice (fresh is best) or just cut one lime and squeeze
Salt and pepper to taste
1/2 avocado (optional)

Combine all ingredients in a bowl.
Add just a little salt and pepper to taste.
1/2 avocado (optional)
If the salsa is a little to hot (spicy) the avocado will temper the taste.
Serves 4-6


I have also made Mango Preserve and it is great!
Enjoy