Category Archives: Soups, Salads & Dressings

Roasted Tomato Basil Soup

Fleshy Roma tomatoes make great soups and sauces. Check your local farmer’s market for good buys and build a batch of this great soup – freezes well for a quick winter’s dinner.

Roasted Tomato Basil Soup
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Ingredients
  1. Roasted Tomato Basil Soup
  2. Fleshy Roma tomatoes make great soups and sauces. Check your local farmer’s market for good buys and build a batch of this great soup – freezes well for a quick winter’s dinner.
Ingredients
  1. 3 lb. ripe Roma tomatoes, cut in half lengthwise
  2. 1/4 cup olive oil
  3. 1 Tbsp. salt
  4. 1 1/2 tsp. ground pepper
  5. 2 Tbsp. olive oil
  6. 2 cups chopped onions
  7. 6 garlic cloves, minced
  8. 1/4 tsp. red pepper flakes
  9. 1 – 28 oz. (798 ml) can plum tomatoes and juice
  10. 2 cups torn fresh basil leaves
  11. 1 tsp. thyme
  12. 4 cups chicken stock
Instructions
  1. Preheat oven to 400 F. Toss tomatoes with oil, salt and pepper. Spread in one layer on baking sheet and roast for 45 minutes.
  2. In large pot over medium heat, heat oil and saute onions,garlic and red pepper flakes until onions start to brown.
  3. Add canned tomatoes, basil, thyme and chicken stock. Add oven-roasted tomatoes, including any liquid on baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Puree in batches to a coarse mixture. Serve hot or cold.
  4. Book Reference – A Year of The Best (Page: 67)
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Warm Spinach Salad with Apples and Brie

This is a winner!!

Warm Spinach Salad with Apples and Brie
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Ingredients
  1. 4 large Granny Smith apples
  2. 1/4 cup maple syrup
  3. 8 cups washed spinach leaves
  4. 1/2 lb. brie, cut in small pieces
  5. 1/2 cup toasted pecans
Dressing
  1. 1/4 cup apple cider or apple juice
  2. 3 Tbsp. cider vinegar
  3. 1 tsp. dijon mustard
  4. 1 garlic clove, minced
  5. 1/4 cup olive oil
  6. salt and pepper to taste
Instructions
  1. Peel and core apples; cut into 1/2″ slices. Arrange on baking sheet and brush with syrup. Broil until golden; turn, brush syrup on other side and broil. Place spinach in large bowl. Whisk dressing ingredients together in a small saucepan and heat until simmering. Pour over spinach, toss and add cheese, apples and nuts. Dee-lish!!
  2. Book Reference – The Rest of the Best – Vol. 2 (Page: 94), That’s Trump (Page: 62)
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 94), That’s Trump (Page: 62)
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Garlicky Tortellini Soup

Badda Boom – Badda Bing – if soup is your thing!

Garlicky Tortellini Soup
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Ingredients
  1. 1 Tbsp. butter
  2. 6-8 cloves garlic, chopped. (use it all – honest!)
  3. 4 cups chicken broth
  4. 6 oz. (170 g.) cheese tortellini
  5. 14 oz. can diced tomatoes with liquid
  6. or 2 1/2 cups skinned, chopped fresh ripe tomatoes
  7. 10 oz. (300 g) bag of spinach, stems removed
  8. 8-10 fresh basil leaves, coarsely chopped
  9. parmesan cheese, grated
Instructions
  1. Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 0)
https://www.fotosuite.com/

The problem with the gene pool is that there is no lifeguard.

Hamburger Soup

Don’t be deceived by the name – this is a family favorite and a breeze for entertaining. This recipe makes 18 soup ladles and freezes very well.

Hamburger Soup
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Ingredients
  1. 1 1/2 lbs. ground beef
  2. 1 medium onion,finely chopped
  3. 1 – 28 oz. can tomatoes
  4. 2 cups water 500 mL
  5. 3 – 10 oz. cans consomme
  6. 1 – 10 oz. can tomato soup
  7. 4 carrots, finely chopped
  8. 1 bay leaf
  9. 3 sticks celery, finely chopped parsley
  10. pepper to taste
  11. 1/2 cup pot barley 125 mL
Instructions
  1. Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day. Serves 10.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 119), The Best of Bridge (Page: 129)
https://www.fotosuite.com/
They say that a dog is a man’s best friend. I don’t think so. How many friends have you had neutered?

Christmas Salad

Christmas Salad
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Ingredients
Salad
  1. 8 cups spinach leaves 2 L
  2. 1 avocado, thinly sliced 1
  3. 1/2 cup thinly sliced red onion 125 ml
  4. 1/2 cup dried cranberries 125 mL
  5. or
  6. 1 cup pomegranate seeds 250 mL
Dressing
  1. 1/4 cup cranberry juice concentrate 60 mL
  2. 1/4 cup white wine vinegar 60 mL
  3. 1 1/2 tsp. Dijon mustard 7 mL
  4. 1/4 tsp. freshly ground pepper 1 ml
  5. 1/2 cup Canola or vegetable oil 125 mL
Instructions
To make salad
  1. Stem spinach, tear into bite-sized pieces and place in a large salad bowl. Place avocado and onion over spinach.
To make dressing
  1. Combine cranberry juice concentrate, vinegar, mustard, pepper and oil in a jar with a tight-fitting lid. Shake until well blended. Drizzle over salad. Sprinkle dried cranberries or pomegranate seeds over salad, toss gently and serve 6 guests.
Instructions
To make salad
  1. Stem spinach, tear into bite-sized pieces and place in a large salad bowl. Place avocado and onion over spinach.
To make dressing
  1. Combine cranberry juice concentrate, vinegar, mustard, pepper and oil in a jar with a tight-fitting lid. Shake until well blended. Drizzle over salad. Sprinkle dried cranberries or pomegranate seeds over salad, toss gently and serve 6 guests.
Notes
  1. Book Reference – The Best of the Best – Vol. 1(Page: 85)
https://www.fotosuite.com/
Favorite oxymorons: act naturally, airline food, good grief
 

Frosted Waldorf Salad

Serve in a lettuce lined glass bowl or on individual serving plates. Garnish with clusters of green grapes that have been washed and dipped in sugar

 

 

Frosted Waldorf Salad
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Ingredients
  1. Serve in a lettuce lined glass bowl or on individual serving plates. Garnish with clusters of green grapes that have been washed and dipped in sugar
Ingredients
  1. 2 cups miniature marshmallows
  2. 3-4 cups seedless green grapes (save some clusters for garnish)
  3. 2-3 red apples, chopped with skins on
  4. 1 orange, peeled and diced
  5. 1 Tbsp. orange juice
  6. 1/2 cup chopped celery
  7. 1/2 cup chopped walnuts or pecans
  8. 1/2 cup seedless raisins or snipped dates
Dressing
  1. 1 cup whipping cream
  2. 1/2 cup mayonnaise
  3. 1 Tbsp. sugar
Instructions
  1. Toss together marshmallows, grapes, apple, orange and orange juice. (Citrus juice will prevent apples from discolouring).
  2. Add celery, walnuts and raisins.
  3. To make dressing: whip the cream and fold in mayonnaise and sugar.
  4. Fold in salad ingredients and store covered in refrigerator.
Notes
  1. Book Reference – The Best of Bridge (Page: 120)
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Mixed Greens with Apples and Cider Vinaigrette

A delicious simple salad that goes with absolutely everything – this dressing is about to become your new house favourite.

 

Mixed Greens with Apples and Cider Vinaigrette
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Ingredients
  1. Cider Vinaigrette
  2. 1/4 cup apple cider vinegar – or balsamic vinegar
  3. 3 Tbsp. minced shallots
  4. 2 tsp. Dijon mustard
  5. 2 tsp. honey
  6. 1/2 cup light olive oil
  7. 1 crisp red skinned apple, cored and thinly sliced
  8. mixed greens for 6
Instructions
  1. To make vinaigrette: Whisk together ingredients and refrigerate until ready to serve.
  2. Toss apples and mixed greens with dressing using just enough to lightly coat greens.
  3. Book Reference – The Rest of the Best – Vol.2 (Page: 96)
https://www.fotosuite.com/
The hardness of butter is proportional to the softness of the breath.

Romaine Salad with Oranges and Pecans

A real favourite!

Romaine Salad with Oranges and Pecans A real favourite!
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Ingredients
  1. 2 heads Romaine lettuce (wash & tear
  2. into bite-sized pieces
  3. 1 cup pecan halves, toasted 250 mL
  4. 2 oranges, peeled & sliced
Dressing
  1. 1/4 cup vinegar 60 mL
  2. 1/2 cup vegetable oil 125 mL
  3. 1/4 cup sugar 60 mL
  4. 1 tsp. salt 5 mL
  5. 1/2 small red onion, chopped
  6. 1 tsp. dry mustard 5 mL
  7. 2 Tbsp. water 30 mL
Instructions
  1. Place lettuce, pecans and oranges in salad bowl. Combine dressing ingredients in blender. Blend until well mixed. Make ahead and refrigerate until ready to toss salad. Use extra dressing as a dip for fresh fruit! Serves 6-8.
Notes
  1. Book Reference – The Best of the Best – Vol. 1(Page: 75), Grand Slam (Page: 80)
https://www.fotosuite.com/