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Category: Dinner (Page 11 of 38)

Cold Cauliflower Soup with Bacon & Fresh Dill Recipe

Ingredients:
1 1/2 cups chopped onion
7 cups cauliflower florets (about 1 1/2 lbs)
1/2 teaspoon of salt
1 tablespoon of oil or butter
1/8 teaspoon of cayenne pepper (or to taste)
3 tablespoons of chopped fresh dill (divided 2/1)
5 cups chicken stock
3/4 cup heavy whipping cream
1/4 cup water
4 slices of bacon

Instructions:

Cook bacon and chop up finely.

In a deep pot put the tbsp of butter or oil in the pan and cook the chopped onion until soft and lightly browned.

Add the cauliflower, salt, cayenne, only 2 tbs. of the dill, and the chicken stock. Bring mixture to a simmer and reduce heat. Cook until the cauliflower is tender and can be pierced with a knife.

Blend the mixture in batches in a food processor or blender and return soup to the pot with heat off.

Stir in cream and water and let cool. Move to refrigerator to chill for 3 hours, minimally.

When serving, sprinkle bacon and remaining dill on top – individually or in large serving bowl.

Servings: 4


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Celery Soup Recipe

Ingredients:
4 stalks celery
1 cup water
14oz chicken broth
1/2 cup half-and-half
1/8 teaspoon nutmeg
Dash salt
Dash white pepper

Instructions:

Put water and chicken broth in a saucepan and get it boiling. Cut the celery into 1″ pieces and put them into the water. Cook around 15 minutes or until tender.

Put half the mixture into a blender and cover, but leave the hole out of the center of the top since the mixture is hot. Blend at very low speed until relatively smooth. There will still be some chunks.

Remove first half into a bowl and blend the second half of the broth.

Put all blended material back into a saucepan and add in salt, white pepper, half-and-half and nutmeg. Heat until warm. Serve.

Serves: 4


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Chicken Egg Broth Recipe

Ingredients:
2 cups chicken broth
2 cloves garlic, crushed
1 tsp parsley
2 eggs, beaten

Instructions:

Heat the broth, garlic and parsley to a simmer.

Add the eggs and stir with a fork to make threads.

Bring broth back to a simmer, and serve immediately.


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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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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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Tilapia Puttanesca Recipe

Ingredients:
1 pound fresh or frozen skinless tilapia fillets
1/8 teaspoon salt
1/2 medium red onion, cut into wedges
1 tablespoon olive oil
2 cloves-garlic, minced
1 14.5 ounce can diced tomatoes, undrained
2 teaspoons dried oregano, crushed
1/4 teaspoon crushed red pepper
1/4 cup pitted Kalamata or mixed olives
1 tablespoon capers, drained (optional)
2 tablespoons coarsely chopped fresh italian (flat-leaf)parsley

Instructions:

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with the salt, set aside.

In a large skillet cook onion in oil over medium heat about 8 minutes or until tender, stirring occasionally. Stir in garlic, tomatoes, oregano, and crushed red pepper. Bring to a boil. Reduce heat. simmer, uncovered for 5 minutes.

Add olives and capers to sauce. Top with tilapia fillets. Return sauce to boiling. Reduce heat. Cook covered, for 6-10 minutes or until fish flakes when tested with a fork.

Remove fish to a serving platter. Simmer sauce, uncovered for 1 to 2 minutes more until thickened.

To serve, spoon sauce over fish. sprinkle with parsley.

Carbs per serving: 8 g. Servings: 4 – 4 ounce fish and about 1/2 cup sauce each.


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Roasted Vegetables with Tuna Recipe

Ingredients:
4 bell peppers
1 medium onion
1 small green Chile, –  Jalapeno or Serrano (seeded and minced)
3 tablespoon of olive oil
1 ½ tablepoons of fresh lemon juice.
2 hard cooked eggs, cut into wedges
2 and( 3 ¼) cans of light tuna packed in oil, drained.
6 anchovy fillets

Instructions:

Preheat oven to 475 F. put the peppers and onion on a baking sheet on the top shelf of the oven for 30 minutes. Add the tomatoes for at least 5 minutes. The vegetables should be soft and very well browned.

Peel and seed the peppers, then dice them. Peel and dice the onion. Peel the tomatoes and take out as many seeds as you can and dice the flesh. Save any juice for the salad.

Put the vegetables in a serving bowl and stir in the chile.

Whisk the oil and lemon juice together in a small bowl and add salt and pepper to taste. Pour the dressing over the vegetables and toss gently.

Crumble the tuna on top of the egg salad and arrange the egg slices over the tuna. Sprinkle the top anchovies over the salad and serve.

Carb Count: 10 carbs per serving. Serves 4.


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Crab Topped Shrimp Recipe

Ingredients:
16 fresh or frozen large shrimp in shells (about 12 oz)
2 tablespoons light tub-style cream cheese, softened
2 tablespoons light mayonnaise or salad dressing
1 teaspoon dijon-style mustard
1/3 teaspoon salt
1 6.5 oz can lump crabmeat, drained and flaked
2 tablespoons finely chopped green onion
2 tablespoons finely-chopped roasted red sweet pepper

Instructions:

Thaw shrimp, if frozen. Peel and de-vein shrimp, leaving tails intact. Rinse shrimp, pat dray with paper towels.

Preheat oven to 425 degrees. Line a 15×10 inch baking pan with foil, set aside.

In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in mayonnaise, mustard and salt. Stir in crabmeat, green onion, and roasted pepper until combined.

Butterfly eat shrimp but cutting through the rounded side almost to the other side, open shrimp and lay flat, cut sides down, in prepared baking pan.

Divide crab mixture among shrimp in a mound on each shrimp. Bring shrimp tails up and over the crab mixture.

Bake about 10 minutes or until shrimp are opaque. Serve warm.

Carbs: 0 per serving. 16 Servings.


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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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