Soup, Salad, and Dessert
Friday, September 26th, 2008
• Soup: Tomato Tortilla Soup
Serves: 5
1 1/2 cup onions, chopped
5 large cloves garlic, minced
3 tbs. olive oil
1 to 2 chilies, minced
1 medium sweet pepper, minced
1 tsp. ground cumin seeds
1/2 tsp. oregano, fresh or dried
1 pound chicken breast, cubed (optional)
4 cups fresh tomatoes, chopped
3 cups vegetable or chicken stock
1 cup fresh or frozen corn kernels
1/3 cup freshly squeezed lime juice
Sea salt and freshly ground pepper
Monterey jack cheese, grates
Tortilla Chips
Fresh cilantro or parsley, chopped
In a large pot, sauté onions and garlic in oil until they are tender. Add peppers, cumin, oregano, and chicken if desired. Sauté until the chicken is browned, or about 10 minutes if making a vegetarian soup. Add the tomatoes, cooking over medium high heat until they are juicy. Add the stock and corn kernels. Simmer for 15 minutes. Add the lime juice and salt and pepper to taste. Serve with grated cheese, crumbles tortilla chips, and cilantro or parsley. Serve warm.
• Salad: Macaroni Salad
Serves: 10-15
2 pkg. Family-sized macaroni and cheese dinner
1 cup Miracle Whip Salad Dressing
1/2 cup milk
1/2 cup finely chopped celery
1 small red pepper, finely chopped
4 hard cooked eggs, peeled and chopped
1/2 cup sliced green onions
Prepare dinner as directed on the package. Add the dressing, eggs, celery and peppers, mix together well. Sprinkle with onions and serve warm.
• Dessert: Boston Cream Minis
Serves: 24
1 pkg. yellow cake mix
1 cup cold milk
1 pkg. vanilla flavored pudding mix
1 1/2 cups whipped topping, thawed, divided
4 squares semi sweet baking chocolate
Preheat oven to 350 degrees. Prepare cake batter and bake in 24 greased medium muffin cups as directed on the package. Cool for 10 minutes in pans. Remove to a cooling rack and allow cooling complete.
Pour the milk into a large bowl. Add the pudding mix; beat with wire whisk for about 2 minutes. Let stand 5 minutes to thicken. Meanwhile, using a knife cut the cupcakes in half horizontally. Gently stir 1/2 cup of the whipped topping with the pudding and spoon about 1 tbs. of the mixture on the bottom half of the cupcakes and cover with the other top.
Microwave the remaining whipped topping and the baking chocolate on high for about 1 1/2 minutes. Stir and continue microwaving until the chocolate is melted. Frost each of the cakes and refrigerate for about 15 minutes.
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Earthly Eating Recipe
Feta Cheese with Tomatoes and Herbs on Crackers
1 cup cherry tomatoes, sliced
Salt and pepper to taste
1 tsp. olive oil
1/2 tsp. chopped oregano
1/2 tsp. chopped marjoram
1/2 tsp. chopped thyme
1/2 tsp. chopped sage
1 ounce reduced fat feta cheese
Sturdy crackers
Place the tomatoes on a flat plate and microwave on high for 2 minutes. Remove from the microwave and sprinkle with salt and pepper and toss together.
Sprinkle the tomatoes with herbs and feta cheese. Return to the microwave for another minute. Spread onto sturdy crackers and serve.
Happy Eating!
