Entree – Vegetarian

Colorado Cache Tomato Bisque

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If you have not tasted tomato soup with popcorn, you are in for a treat!

Ingredients:

  • 2 cans crushed tomatoes (15 oz each) with juice
  • 1 medium onion, thinly sliced
  • 1 Tab butter
  • 1 bay leaf
  • 2 Tab brown sugar
  • 2 tsp basil, finely chopped or 1 tsp dried basil
  • 2 whole cloves
  • 1 tsp salt
  • ½ tsp pepper
  • 1 pt light cream
  • 1 c sour cream
  • 1 pkg microwave popcorn (3 oz) – popped, buttered and salted

Directions:

  1. In a large pot sauté onion in butter until soft.
  2. Add to crushed tomatoes in a large pot.
  3. Place bay leaf and cloves in a tea ball and add to tomatoes.
  4. Add sugar, salt, pepper, basil.
  5. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
  6. Remove tea ball with bay leaf and cloves.
  7. Transfer mixture to blender or food processor to purèe.
  8. Return to pan.
  9. Add cream and sour cream and heat thoroughly.
  10. Serve in soup terrine or crock pot.
  11. Serve with small punch cups and bowl of popcorn for topping.

Serves: 6 (small punch cups – 12)

Comment:  May be made the day before (except for cream) and refrigerated.

Source: Colorado Cache Cookbook, Junior League of Denver

Cataldo Mission Idaho Pizza Delight

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This can be a quite colorful addition to a table.  Even kids will eat vegetables if they think it is party food!

Ingredients:

  • 1 pkg refrigerated crescent rolls (8 oz)
  • 1 pkg cream cheese (8 oz) softened
  • ¼ tsp dill weed
  • ¼ c mayonnaise
  • ½ pkg ranch dressing mix (½ oz)
  • ½ c zucchini, chopped
  • 1 c tomatoes seeded and chopped
  • ½ c chopped green onion
  • ½ c cucumbers peeled and chopped
  • ½ c sliced black olives

Directions:

  1. Unroll crescent roll dough and press into a 9×13 pan, pressing the edges and perforations to seal.
  2. Bake at 375° for approximately 15 minutes until light brown
  3. Cool to room temperature.
  4. Combine cream cheese, mayonnaise, dill weed and salad dressing mix in a bowl.
  5. Mix well.
  6. Spread mixture over the cooled crust.
  7. Sprinkle with the chopped vegetables and olives.
  8. Press lightly into the cream cheese mixture.
  9. Chill.
  10. Cut 4 x 8 into squares approximately 2 x 1 ½ inch to serve.

Serves: 32 pieces

Source: Idaho à la cARTe A Gallery of Treasures, Traditions and Tastes from the Beaux Arts Sociétié

Comments: Vegetables can vary to include chopped broccoli, chopped red pepper, chopped green pepper, shredded carrots, and/or grated cheese.

Cream of Corn Soup

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Sooo good when it is cold and wintery out.

Ingredients:

  • 4 slices bacon, finely diced
  • ¼ c onion, chopped fine
  • 4 c corn, frozen or fresh
  • ¼ c butter
  • ¼ c flour
  • 4 c milk
  • 1 tsp salt
  • ½ tsp pepper
  • 4 c light cream (half and half)

 

Directions:

  1. Fry bacon until crisp.
  2. Add onion and saute until soft.
  3. Add corn to bacon and onion.
  4. Cook until the corn begins to brown.
  5. Add butter, stir till melted and add flour.
  6. Cook for 3 minutes.
  7. Add milk, salt and pepper and cook until thickened.
  8. Add light cream and heat thoroughly.

Serves: 8-12

Source: Recipes from Iowa With Love, Peg Hein and Kathryn Cramer

Cream of Vermont Cheddar Soup

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I like soups but do not make them often.  This is one I would definitely make.

Ingredients:

  • 1/2 lb bacon, raw, slice 1/3 inch thick and cut into 1/3 inch dice
  • 1/2 c celery, finely chopped
  • 1/2 c onion, finely chopped
  • 1 Tab jalapeño, seeded, finely minced
  • 2 cloves garlic, finely minced
  • 1 Tab thyme finely minced
  • 12 oz beer
  • 2 c chicken stock
  • 4 Tab butter, unsalted
  • 1/4 c flour
  • 2 c heavy cream
  • 1 lb Cabot cheddar cheese, coarsely shredded
  • 1 tea Kosher salt
  • 12 tsp black pepper
  • 4 Tab parsley, freshly minced

Instructions:

  1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes.
  2. Using a slotted spoon, transfer the bacon to a bowl.
  3. Add the celery, onion, jalapeño, garlic, butter and thyme to saucepan and cook over moderate  heat, stirring, until                    softened, 8 minutes.
  4. Add the flour to create a “blond” roux.  Cook for 5-8 minutes.
  5. Add the beer and cook until reduced by half, 5 minutes.
  6. Add the chicken stock and bring to a simmer.
  7. Cook until thickened, about 8 minutes.
  8. Add the heavy cream, cheddar cheese and simmer, stirring occasionally ubtil thick and creamy, about 5 minutes.
  9. Stir in bacon and season with salt and pepper.
  10. Add a few additional tablespoons of broth if the soup is too thick.
  11. Garnish with parsley.

Serves:  12 6 oz portions

Source: Executive Chef, The Independence, American Cruise Lines

Mushroom Soup

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We had this soup at the Baobab Safari Lodge, Botswana, Africa.  Delicious !

Ingredients:

  • 75g butter (about 3 oz – 3 Tab)
  • 1 large onion finely chopped
  • 500g mushrooms, finely chopped (about 1 lb)
  • 1 chicken stock (?? can,cup?  enough for desired consistency)
  • 150g dairy cream (about 3/4 c)

Instructions:

1. Melt the butter in a large pan.
2. Add the onions and fry for 5  minuets or until evenly browned.
3. Add the mushrooms and cook for 5 minutes.
4. Stir in cream and cook for 1 minute.
5. Gradually stir in stock.
6. Season with salt to taste.
7. Bring to a boil, cover and simmer for 10 minutes.
8. Serve, garnish with parsley

Serves:  Probably about 6??

 

Cold Curried Zucchini Soup

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We seem to be on a Zucchini kick – but, what the heck, it is summer and that is when zucchini take over.  Another use for the giants that lurk under the leaves.

Ingredients:

  • 2 T olive oil
  • 1 medium onion, chopped (about a cup of the already chopped ones in a bag)
  • 1 clove garlic, minced (about 1 tsp of the already chopped stuff in a jar)
  • 1 tsp curry powder
  • 2 pounds zucchini coarsely chopped (1 lb = 4 cups shredded)
  • 3 c chicken or vegetable broth
  • salt and freshly ground black pepper
  • 1 c sour cream (reduced fat, if you must) (I used twice as much sour cream (because cream is good – more cream is more good!)
  • 2 T chopped fresh cilantro for garnish

Instructions:

1. If you have large zucchini, peel some (about half) of the skin off), cut into quarters lengthwise and remove seeds.
2. Warm oil in a pot over medium heat.
3. Add onions and sauté until softened, 6 – 8 minutes.
4. Add garlic and curry powder and stir until fragrant, about 1 minute.
5. Raise the heat to medium high, add zucchini, pour in broth and add 1 tsp salt (optional – how salty is your broth).
6. Cover and bring to a simmer.
7. Remove cover and reduce heat to medium.
8. Cook until zucchini is very tender, about 20 minutes.
9. Remove from heat and let soup cool slightly.
10. Working in batches, puree soup in  blender until smooth.
11. Transfer to large bowl, cover and refrigerate until chilled, at least two hours. (Overnight is even better.)
12. Just before serving, whisk in sour cream and season with salt and pepper.
13. Ladle into chilled bowls, garnish with cilantro and serve.

Serves:  Makes about 5 – 6 cups

Notes:  The recipe called for 4 cups of broth, which made a thin soup.  It was good for the picnic as we drank it out of cups.  If it had been in a bowl – thicker would have been better.  You could start with 2 cups and puree it, then add broth to desired thickness.

Source:  Health.com

 

Classic Cheese Fondue

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So simple, so satisfying!

Ingredients:

  • 1 garlic clove
  • 2 c white wine
  • 4 c cheese, grated (1 pound) Elemental or Gruyere
  • 3 T flour
  • dash of nutmeg
  • 6 T Kirsch
  • salt and pepper to taste
  • 1 loaf sour dough French bread cubed

Instructions:

1. Peel garlic and rub over the bottom of earthenware casserole or chafing dish (or fondue pot).
2. Pour in the white wine and heat very slowly.
3. Mix cheese with flour.
4. When air bubbles rise to the surface of the wine add a handful of cheese and stir constantly until cheese is melted.
5. Continue adding handfulls making sure each is completely melted before adding another.
6. Stir constantly.
7. When cheese mixture is smooth and starts to bubble add salt and pepper to taste and a dash of nutmeg.
8. Slowly pour in kirsch, stirring constantly until blended.
9. Cut bread into bite size pieces, each with an edge of crust.
10. Place pot on the table and grab a long fork, skewer bread and dip.

Serves: 2 big eaters

Notes:

• If fondue becomes too thick, thin with a little warm white wine.
• You also can use a fairly decent domestic Swiss cheese.
• I usually do the melting stuff on the stove rather than over sterno/alcohol burner.  Easier to control heat. Keep warm on table burner.
•With the advent of Melting Pot type restaurants we now serve many things to dip: shrimp, sausage, broccoli, asparagus, potatoes, apples, etc.  Let your palate run wild!

Source: Sunset Cookbook (the original one)

Margie’s Southwest Tomato Soup

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Many soups can be vegetarian or not if you just adjust one or two ingredients.  In this soup you may use chicken broth or V8 in place of vegetable broth.  Add chicken, beef, or shrimp.

Ingredients:

  • 1 small onion — diced
  • 1 Tab olive oil
  • 2  28 oz. cans tomatoes, crushed or 4 – 5 lbs fresh tomatoes
  • 1 qt  vegetable broth
  • 1 Tab cumin
  • 1 tsp oregano
  • 2 tsp garlic salt
  • ¼  tsp pepper
  • 1 pinch sugar
  • 15 oz. can corn
  • 15 oz. can 1 black beans
  • 7 oz.  fresh salsa

Directions:

  1. Saute onion in oil until soft.
  2. Add tomatoes, broth, and spice.
  3. Simmer soup 15-30 minutes.
  4. Adjust spice as needed.
  5. Before serving, add beans and corn and return to simmer.
  6. Add fresh salsa and heat through.
  7. Serve with cheese and sour cream.

Serves:  8

Source:  Margie Kleerup

Creamy Macaroni and Cheese

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Anything, anything to stay away from the Kraft Cheesy Mac!

As Adam, the source, notes, “The idea here is that rather than making a fussy white sauce, something I never seemed to get the hang of, you make a custard for the cheese.  It’s fantastic and easy — not much harder than the box, and so much better.”

Ingredients:

½ lb. Macaroni
4 tbsp Butter

2 lg Eggs
12 oz. Evaporated Milk
¼ tsp Hot Pepper Sauce
1 tsp Mustard

3 cups Grated Cheese

Pepper
Salt

Instructions:

  1. Boil up the Maraconi in salted water, definitely al dente.
  2. Drain Macaroni, transfer to a large fryer, dutch oven, or large pan (if the original isn’t large enough).  Should be something with a thick bottom such that heat is distributed evenly.
  3. Add Butter; leave it to melt in the hot macaroni.
  4. Mix Eggs, 1 cup (8 oz) Evaporated Milk, Pepper Sauce, Mustard, Salt & Pepper (to taste) in a small boul.
  5. Put Macaroni (and Butter) on medium heat.
  6. Pour the Egg mix over the Macaroni along with 2 cups of the Cheese.  Stir constantly until the cheese starts to melt.
  7. Gradually add in the rest of the Cheese and Evaporated Milk, stirring constantly, for about 5 minutes more.  The whole mix will look overly liquid to begin with, but as the cheese melts and the egg cooks, it will thicken.

Serves:  4
Prep Time: 20 minutes

Ingredient notes:

  1. The original recipe calls for half  Cheddar, half Monterey Jack.  Since we always have some Mexican Blend shredded in bags in the house, we use that.
  2. You could go for more Macaroni; as is, the recipe has a high sauce-to-mac ratio.
  3. The original recipe calls fo 2 tsp Mustard.  Consensus in our household is that’s too much.

Serving notes:

  1. If you want to be fancy, you can take the individual servings, put them in a small ceramic dish, sprinkle bread crumbs or crumpled croutons, and put them under the broiler for a short bit.
  2. The original writer suggests the recipe is not as good the second day, but it can be reheated on the range, slowly, with a little extra milk.

Source:  Adam Blust at “Words Mean Things,” who originally got it from Pam Anderson’s The Perfect Recipe.

Cheddar Cheese Pumpkin Soup

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I have bad luck transporting this soup. I’ve brought it to the office three times now and spilled some every time. My office mates just encourage me to make it again and be more careful – they don’t want me to spill a drop

Ingredients:

  • 2 tablespoons Olive Oil
  • 1 Onion, diced
  • 4 cloves Garlic
  • 2 tablespoons Marsala
  • 3 cups Chicken Broth
  • 3 cups Water
  • 1 teaspoon Italian Seasoning
  • 1¼ teaspoon Poultry Seasoning
  • 1¼ teaspoon Nutmeg
  • 1¼ teaspoon Pepper
  • 5 cups Pumpkin Puree
  • 4 cups Cheddar Cheese, grated

Directions:

  1. In a large stock pot, sauté Onions and Garlic in Olive Oil over medium heat until limp and light brown.
  2. De-glaze with Marsala and sauté until dry.
  3. Add Chicken Stock, Water, and Spices and simmer for 30 minutes.
  4. Add Pumpkin and stir over low heat until hot.
  5. Remove from heat and stir in Cheddar Cheese.

Serve with cheddar cheese.

Note: I make my own pumpkin puree, but canned works well also.

You can use vegetable broth to make it vegetarian.

Serves: 8

Source: MLK