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Soup & Salads

Recipes

Ground Meat and Potato Soup (Picadillo)

1/2 lb. ground chunk beef
1 clove garlic, minced
1 medium onion, thinly sliced
2 potatoes, peeled and diced
1 tbsp. fish sauce
1 tsp. salt and ground pepper
1/2 tsp. sugar
5 cups water
1/2 tsp. MSG (optional)
1 tbsp. oil

1.  In medium saucepan, heat oil.  Brown garlic in hot oil, add onions and tomatoes, saute until tomatoesare mushy (3 - 5 minutes)
2.  Add ground beef and saute until brown.  Season with fish sauce, salt, pepper, sugar and MSG.
3.  Add water (about 5 cups) and bring to a boil.  Add potatoes.  Cover and simmer for 20 minutes.  Serve hot.


Preparation time: About 20 minutes
Cooking time: 30 - 40 minutes
Serves 5 - 6

CREAM OF PUMPKIN SOUP

2 Tbsp butter or margarine
3 Tbsp flour
2 cups milk
1 onion, chopped
2 cups boiled pureed pumpkin (1 lb)
1 ysp granulated sugar
1 tsp salt and black pepper, to taste



Melt butter and fry onions.  Add flour, salt and pepper, cook well.  Add milk, slowly stirring, so butter and flour are well blended with milk.  Stir until smooth and thickened.  Combine pumpkin with mixture.  Simmer for 5 minutes.  Serve hot.  

Serves 4.

MACARONI SALAD

4 cups cooked macaroni, drained and cooled
1 apple cored and diced with skin
1 cup drained pineapple tidbits
1 tbsp. chopped green peppers
4 tbsp. sweet relish
2 tbsp. chopped onions
2 tbsp. coarsely chopped celery
1 cup flaked, cooked chicken meat
1/2 cup grated cheddar cheese
1-1/2 cup mayonaise
Lettuce leaves
hard boiled eggs

Combine all ingredients thoroughly.  Chill and serve on a bed of lettuce garnished with slice hard cooked eggs.

Variation:  Use one cup diced cooked ham in place of cooked chicken meat and proceed as above.

Serves 4 to 6.

Italian Seafood Salad

2 garlic cloves, pounded into a paste
2 egg yolks
1/2 tsp salt
pinch pepper
1/2 tsp dijon mustard
1 cup olive oil
4 tsp wine vinegar
16 cherry tomatoes
1 red bell pepper sliced
1 yellow bell pepper sliced
1 green bell pepper sliced
1 slice spanish onion
1 cup diced cooked lobster
1 cup cooked scallops
1 cup cooked large shrimp

In a blender or food processor cream the garlic, egg yolks, salt, pepper and mustard.
With the machine running add the oil in a slow thin stream.  Add the vinegar, blend.

In a large mixing bowl combine the remaining ingredients.  Pour the sauce over and toss to coat, served chilled.

Serves 6

Broccoli & Cheddar Soup

1/4 cup butter
1/4 cup flour, all purpose
3 cups Chicken broth
3 cups milk
1/2 tsp salt
1/2 tsp white pepper
2 cups broccoli florets, blanched
3 cups sharp cheddar, graded

In a large pot, heat the butter, and add the flour and reduce the heat.  Cook 2 minutes
Add the broth, milk, salt and pepper.  Bring to a boil. Reduce heat and simmer for 10 minutes
Stir in the broccoli and cheese.  Continue to simmer for an additional 5 minutes.

Serve soup at once.
Serves 6

BROCOLI SALAD

1 cup mayonnaise
1/4 cup sugar
2 tsp vinegar
1 cup shredded cheddar cheese
Bacon bits
4 cups chopped broccoli
1 green or red onion

In a bowl mix mayonnaise and sugar together, blend until smooth, then add vinegar. Set aside.  Cut broccoli into bite size pieces, mix in mayonnaise mixture until sauce has coated all broccoli.  Add red onion, mix through.  Top with cheddar cheese and bacon bits.  Enjoy!

BUTTERNUT SQUASH SOUP

2 leeks, cleaned and chopped
4 medium carrots, chopped
5 Tbsp butter or margarine
3 lb. butternut squash, peeled and cubed
6 cups chicken broth
2 tsp salt
1/2 tsp pepper
3 tsp fresh thyme
1 cup light cream
1/2 cup milk

In a large pot saute leeks and carrots for 5 minutes.  Add squash, broth, salt, pepper and thyme.  Bring to a boil and simmer untill veggies are tender (about 30 minutes), cool untill lukewarm, puree in small batches with hand blender or food processor.  Return to kettle and add cream and milk.  Mix well and heat thoroughly, do not boil.  Garnish with fresh chives if desired.

VEGETABLE SALAD

15 large green beans
12 large yellow beans
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
4 red potatoes
2 tomatoes
1 medium Spanish onion
1 cucumber
1/4 cup vegetable oil
1/4 cup zesty italian dressing or balsamic vinaigrette dressing

Cook potatoes in boiling water.  Steam yellow and green beans.  Chop the rest of vegetables into bite size pieces, or slighly smaller.  Mix all ingredients together.  Serve as a side dish or meal.  Makes 4 to 6 servings.

STICKY GLAZED GRILLED CHICKEN WITH CUCUMBER SALAD

1/4cup (60 mL) liquid honey
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) sodium-reduced tamari soy sauce
1 tbsp (15 mL) sesame oil
2cloves garlic, minced
2 tsp (10 mL) grated fresh ginger
8 boneless skinless chicken thighs
1 tbsp (15 mL) toasted sesame seeds

Cucumber Salad:
1/3 cup (75 mL) rice vinegar
2 tsp (10 mL) liquid honey
1 tsp (5 mL) sesame oil
1/4 tsp (1 mL) hot pepper flakes
1/4 tsp (1 mL) salt
1 English cucumbers, thinly sliced diagonally
2 green onions, thinly sliced

Preparation
In large bowl, combine honey, lime juice, tamari sauce, sesame oil, garlic and ginger; remove 3 tbsp and set aside. Add chicken to bowl, turning to coat; marinate for 10 minutes.

Cucumber Salad: Meanwhile, in large bowl, whisk together vinegar, honey, sesame oil, hot pepper flakes and salt. Add cucumber and mix until coated; set aside in refrigerator.

Place chicken on greased grill over medium heat; close lid and grill, turning once and brushing with reserved marinade in final 2 minutes, until juices run clear when chicken is pierced, about 10 minutes.

Stir green onions into salad. Sprinkle sesame seeds over salad and chicken.


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