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Category: Dinner (Page 11 of 38)

Escarole Meatball Soup Recipe

Ingredients:
½ pound ground sirloin
½ cup grated Parmesan cheese
¼ cup pork rind “bread crumbs”
2 tablespoons minced parsley
¼ teaspoon salt
1 large egg, lightly beaten
3/4 cup minced onion
3 tablespoons olive oil
2 garlic cloves, minced
5 cups shredded escarole, rinsed and dried
4 cups chicken broth
Pepper to taste

Instructions:

In a mixing bowl combine the meat, half the cheese, the “bread crumbs”, parsley, salt, pepper, egg, and ½ cup of minced onion. Mix well with your hands and divide into little meatballs.

In a large pot, heat 1 tablespoon of the olive oil over medium-high heat. When it’s hot, add the meatballs—half at a time—and sauté until they’re golden brown all over. Remove the meatballs to a plate.

Add the remaining olive oil to the pot along with the additional ¼ cup of onion and cook over low heat, stirring frequently, until the onion is soft. Add the garlic and cook for another couple of minutes. Stir in the escarole, cover, and cook until it’s wilted, about 3 minutes.

Add the broth and the meatballs, bring to a boil, then simmer uncovered for about 3 minutes.

Serve in warm soup plates, sprinkled with the remaining Parmesan and pepper flakes.

Carb Count: 2.6 carbs per serving. Serves 4.


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Seven Happiness Soup Recipe

Ingredients:
4 cup chicken Stock
1 slice ginger
1 garlic clove, halved
1/2 cup shredded Chinese cabbage
1/3 cup coarsely chopped tofu
1/3 cup thinly sliced mushrooms
1/3 cup snow peas
1/3 cup slivered bamboo shoots
1/3 cup thin sliced water chestnuts
1/3 cup sliced carrots

Instructions:

Combine chicken stock, ginger and garlic. Simmer 15 minutes. Remove garlic and ginger.

Add remaining ingredients to flavored stock, simmer gently for 20 minutes.


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Spinach Soup Recipe

Ingredients:
1 tablespoon butter or olive oil
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried
1/4 teaspoon salt
4 cups vegetable broth or water
6 cups fresh spinach, tough stems removed
Freshly grated nutmeg for garnish
Freshly ground pepper to taste

Instructions:

Heat olive oil in a large saucepan over medium heat. Add onion, garlic, rosemary, salt and pepper, reduce heat to medium-low and cook, stirring occasionally, for 5 minutes.

Pour in broth (or water). Bring to a simmer over medium heat and cook about 15 minutes. Stir in spinach and continue to simmer until the greens are tender, about 10 minutes more.

Puree the soup with an immersion blender or regular blender (in batches), leaving it a little chunky if desired. (Use caution when pureeing hot liquids.)

Serve the soup garnished with nutmeg, if desired.

6 appetizer servings, 1 cup each


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Squash Soup with Gruyere Cheese Recipe

Ingredients:
Squash Stock
Seeds and scrapings from the squash
1 celery stalk, plus some leaves, chopped into small pieces
1 turnip, peeled and diced
2 bay leaves
½ teaspoon dried sage leaves or 5 to 6 fresh sage leaves
4 parsley branches
3 thyme branches
½ teaspoon salt
8 cups cold water
1 yellow or zucchini squash, weighing about 2½ pounds, halved and scooped out
3 tablespoons butter
1 medium yellow onion, cut into ¼-inch dice
½ to 1 teaspoon salt
6 to 7 cups stock
½ to 1 cup light cream
3 ounces Gruyere cheese, finely grated
Thyme leaves, finely chopped, for garnish
White pepper

Instructions:

Cut the squash in half and scrape out all the seeds and stringy material with a large metal spoon. Put them in a pot with the remaining ingredients, bring to a boil, simmer for 25 minutes, and then strain.

Preheat the oven to 400°F. Bake the squash halves, face down, on a lightly oiled baking sheet until the skin is wrinkled and the flesh is soft, about 1 hour. Remove them from the oven and, when cool enough to handle, peel off the skin. Reserve any caramelized juices that may have collected on the pan.

Melt the butter in a soup pot, add the onion, and cook over medium heat for about 5 minutes. Add the cooked pumpkin, the juices, if any, the salt, and 6 cups of the stock. Bring to a boil; then simmer, covered, for 25 minutes.

Pass the soup through a food mill, which will smooth it out while leaving some texture. Return the soup to the pot and add the cream and more stock, if necessary, to thin it.

Taste for salt and season with the freshly ground white pepper. Stir in the grated cheese and serve the soup with the thyme leaves scattered over it.

Variation: Another way to make this soup is to bake squash with the cream and the cheese inside their hollowed-out shells. The cooked flesh is scraped into the hot cream and melted cheese and served right from the pumpkin.


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Bacon Cheddar Cheese Soup Recipe

Ingredients:
4 strips of bacon
1 small onion, chopped
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
14 ounces chicken broth
4 teaspoons sour cream (or other thickener)
2 cups half-and-half
12 ounces shredded cheddar cheese
1/2 teaspoon paprika (optional)

Instructions:

In a large saucepan over medium heat, cook bacon 6 minute, until crisp. Remove and drain on paper towels. Crumble bacon.

Add mustard, pepper and broth. Bring to a boil. Reduce heat to low. Whisk in a thickener. Add half-and-half, cheese, and paprika, stir until cheese is melted. Ladle soup into heated soup bowls. Garnish with crumbled bacon.

Carb Count: 4.25 per serving. Serves 4.


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Salmon Pepper Recipe

Ingredients:
1 large green sweet pepper
1 8 oz. package cream cheese
1/2 cup sour cream
1/2 cup thinly sliced green onions (4 to 6)
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 to 1 teaspoon finely chopped chipotle pepper in adobe sauce
4 ounces smoked salmon, flaked, with skin and bones removed
72 english cucumber slices

Instructions:

Preheat broiler. Line a baking sheet with foil.

Cut green pepper into quarters removing stem, seeds and membranes. Place pepper quarters skin sides up, on prepared baking sheet.

Broil 4 to 5 inches from the heat for 10-15 minutes or until pepper skins are charred.

Wrap pepper quarters in the foil, let stand 15-20 minutes or until cool enough to handle. Peel off skin and discard. Chop pepper.

Preheat oven to 350 degrees F.

In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth.

Beat in sour cream until smooth. Reserve 1/4 cup of the green onions, stir in the remaining green onions, the garlic, paprika and chipotle pepper into cream cheese mixture. Gently fold in salmon and chopped green pepper. Spread mixture in a 1-quart au gratin dish.

Bake for 15 minutes or until heated through, stirring once halfway through baking. Sprinkle with reserved green onions. Serve warm with cucumber slices.

Carb per serving: 6 g. Servings: 12 (1/4 cup dip and 6 cucumber slices each).


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Saffron Poached Salmon Recipe

Ingredients:
4 (5-ounces each) skinless, boneless salmon steaks
2 pinches of saffron threads, crumbled
1 lemon, sliced
2 bay leaves
1 tablespoon black peppercorns
2 tablespoons fresh dill
Zest and juice of a lemon
Pinch of salt
Water
Black pepper

Instructions:

In a large straight-sided saucepan, combine saffron, lemon, bay leaves, peppercorns, salt and enough water to come halfway up pan.

Bring water to a boil over high heat, then reduce to medium-low. Gently simmer ingredients for five minutes.

Carefully add salmon to pan in one layer. Adjust heat so the poaching liquid shows movement but isn’t bubbling. Cook uncovered until salmon is firm and just cooked through, about 10 minutes.

Use a slotted spatula and remove salmon from liquid and let drain. Place on a stack of paper towels for a few minutes.

Transfer each to a plate and garnish with fresh dill and black pepper to taste and serve.


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Roasted Salmon with Macademia-Cilantro Crust Recipe

Ingredients:
3 tablespoon unsalted butter, divided
1/4 cup macadamia nuts, coarsely chopped
1 full skin-on salmon fillet
1 tablespoon fresh lime juice
2 tablespoon chopped fresh cilantro

Instructions:

Heat oven to 450 degrees. Melt 2 tablespoons butter in a small saucepan; add nuts and cook 2 to 3 minutes until nuts start to color. Remove from heat.

Melt remaining tablespoon of butter, and pour into a 9- by 13-inch roasting pan. Place salmon in roasting pan, flesh-side up. Sprinkle with salt and pepper. Pour nut mixture over fish. Roast 10 to 15 minutes, for medium.

Transfer to a serving platter. Drizzle with lime juice and sprinkle with cilantro.

This recipe yields 4 servings.


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Shrimp Scampi Recipe

Ingredients:
1 pound large shrimp shelled, deveined
2 tablespoon butter
2 tablespoon olive oil
4 large garlic cloves minced
1/4 cup chopped fresh Italian flat-leaf parsley
1 1/2 tablespoon lemon juice
1/2 cup dry white wine
1 pinch dried hot red-pepper flakes
Salt to taste
Freshly-ground black pepper to taste

Instructions:

Heat butter and oil in a heavy skillet over medium heat until foam subsides. Add garlic, parsley, lemon juice, wine, pepper flakes and salt and pepper to taste. Bring to a boil, lower heat and simmer 3 minutes.

Add shrimp to skillet and cook, stirring frequently, for 5 to 6 minutes, until shrimp are pink. Remove from the heat. Place shrimp on a serving plate and pour sauce from the skillet over them. Serve immediately.

Makes 2 servings.


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Baked Sea Bass with Chermoula Recipe

Ingredients:
1 bunch cilantro, leaves and stems intact
4 garlic cloves, peeled
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
1/4 cup fresh lemon juice
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper

Instructions:

Heat oven to 450° F.

Chop cilantro, garlic, cumin, red pepper flakes, and a large pinch of salt in a food processor; with the machine running, drizzle in oil and lemon juice. This is called chermoula, a flavorful Moroccan condiment.

Season both sides of fish with salt and pepper. Spread one-quarter of the chermoula in an ovenproof baking dish, lay fish on top, and cover evenly with remaining chermoula. Bake until fish is opaque and tender, 12 to 15 minutes. Serve hot.

Serves 4.


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