Soup, Salad and Sandwiches
Micah's Spicy Ramen Soup
Ingredients:
0-1/4 cup Maggi
1Tbsp Worcestershire sauce
0-1 tsp cayenne
2 cups diced vegetables
1/4 cup ground meat
about 1 L water
Noodles: 1 egg and 1/2 cup flour
Directions:
1. Put water, Maggi, Worcestershire sauce, cayenne, vegetables and meat (ok if frozen for both) in large pot and bring to a boil.
2. Make noodles (can be something like fettuccine or dumplings)
3. When meat is cooked, throw in homemade noodles and cook until done (4 minutes for fettuccine, longer for dumplings).
*Makes 1 serving
**Maggi is salty so you can choose how much to add based on your taste
***It is quite spicy so you can adapt the amount of cayenne
0-1/4 cup Maggi
1Tbsp Worcestershire sauce
0-1 tsp cayenne
2 cups diced vegetables
1/4 cup ground meat
about 1 L water
Noodles: 1 egg and 1/2 cup flour
Directions:
1. Put water, Maggi, Worcestershire sauce, cayenne, vegetables and meat (ok if frozen for both) in large pot and bring to a boil.
2. Make noodles (can be something like fettuccine or dumplings)
3. When meat is cooked, throw in homemade noodles and cook until done (4 minutes for fettuccine, longer for dumplings).
*Makes 1 serving
**Maggi is salty so you can choose how much to add based on your taste
***It is quite spicy so you can adapt the amount of cayenne
|
|
|
|
|
|
Micah's Spicy Pumpkin Soup
Ingredients:
2 Tbsp extra virgin olive oil
2 large sweet onions, chopped
1/4 cup finely chopped garlic
1/2 can blended chipotle peppers in adobe sauce (one can is 200g)
1 can pumpkin (28 oz)
1/3 cup Maggi in 1L water
1/4 cup lime juice
1 Tbsp oregano
Directions:
Cook finely chopped onions in a skillet with 2 Tbsp of extra virgin olive oil. Add 1/4 cup finely chopped garlic to onions. Cook until onions are fried, at least 15-20 minutes.
In a pot add pumpkin, blended chipotle peppers, Maggi seasoning in water, lime juice and oregano. Once onions are fried, add onions and garlic to pot. Simmer on low for about half an hour.
Makes 5 servings of 500mL each, 162 calories per 500mL serving
Can be served with 1/4 cup of sour cream (100 calories)
2 Tbsp extra virgin olive oil
2 large sweet onions, chopped
1/4 cup finely chopped garlic
1/2 can blended chipotle peppers in adobe sauce (one can is 200g)
1 can pumpkin (28 oz)
1/3 cup Maggi in 1L water
1/4 cup lime juice
1 Tbsp oregano
Directions:
Cook finely chopped onions in a skillet with 2 Tbsp of extra virgin olive oil. Add 1/4 cup finely chopped garlic to onions. Cook until onions are fried, at least 15-20 minutes.
In a pot add pumpkin, blended chipotle peppers, Maggi seasoning in water, lime juice and oregano. Once onions are fried, add onions and garlic to pot. Simmer on low for about half an hour.
Makes 5 servings of 500mL each, 162 calories per 500mL serving
Can be served with 1/4 cup of sour cream (100 calories)
Micah's Creamy Potato Soup
Ingredients:
1L Half and Half
2 cans cream of potato soup
900mL chicken broth
4 onions
1 package bacon
8 potatoes
2 Tbsp Roasted Peppers and Garlic spice
Directions:
1. Cook bacon until crispy. Remove from pan and set on paper towels. Crumble bacon into small pieces.
2. Dice onions and add to pan. Cook in bacon fat.
3. Peel potatoes and chop into cubes.
3. Combine everything into big pot, put on low heat and simmer for several hours.
1L Half and Half
2 cans cream of potato soup
900mL chicken broth
4 onions
1 package bacon
8 potatoes
2 Tbsp Roasted Peppers and Garlic spice
Directions:
1. Cook bacon until crispy. Remove from pan and set on paper towels. Crumble bacon into small pieces.
2. Dice onions and add to pan. Cook in bacon fat.
3. Peel potatoes and chop into cubes.
3. Combine everything into big pot, put on low heat and simmer for several hours.
Sweet Potato & Chile Soup
Ingredients:
2 Tbsp unsalted butter
2 medium onions, finely chopped
2 cloves garlic, finely chopped
3 medium sweet potatoes, peeled and sliced
1 can chipotle chiles in adobe sauce, pureed (this adds spice, you may not want to add whole can if you can't handle spicy!)
4-5 cups chicken or vegetable stock
1/4 cup fresh lime juice
Sour cream
Directions:
1. Heat butter in a large pot. Add onions and soften over medium heat. Add garlic, sweet potatoes and chile puree and stir to coat with buttery onions.
2. Add 4 cups stock. Bring to a boil, reduce heat, and simmer, partially covered, until vegetables are tender- about 20 minutes. Puree the mixture.
3. Reheat gently, add lime juice and seaon to taste. The soup will thicken as it rests, so adjust consistency with additional stock as needed.
4. Serve hot with a dollup of sour cream.
2 Tbsp unsalted butter
2 medium onions, finely chopped
2 cloves garlic, finely chopped
3 medium sweet potatoes, peeled and sliced
1 can chipotle chiles in adobe sauce, pureed (this adds spice, you may not want to add whole can if you can't handle spicy!)
4-5 cups chicken or vegetable stock
1/4 cup fresh lime juice
Sour cream
Directions:
1. Heat butter in a large pot. Add onions and soften over medium heat. Add garlic, sweet potatoes and chile puree and stir to coat with buttery onions.
2. Add 4 cups stock. Bring to a boil, reduce heat, and simmer, partially covered, until vegetables are tender- about 20 minutes. Puree the mixture.
3. Reheat gently, add lime juice and seaon to taste. The soup will thicken as it rests, so adjust consistency with additional stock as needed.
4. Serve hot with a dollup of sour cream.
Nana's Italian Wedding Soup
from Judi English's Family Favourites Cookbook
Ingredients:
Chicken broth
Meat of 2 chickens
Yellow food colouring
6-12 eggs
1-2 cups grated Romano cheese
1-2 packages thawed chopped spinach
Acini de pepe noodles
Salt and pepper
Directions:
Put broth and chicken in large pot on stove. Bring to boil. Add a few drops of yellow food colouring to give broth a “pretty” colour. In a bowl, beat 6 eggs by hand then add 1 cup grated cheese and 1 package spinach to eggs. Stir together and slowly pour into chicken broth. (Repeat eggs, cheese and spinach if needed). Add acini de pepe noodles until soup is thick enough (be careful, these noodles are small but puff up quickly and take in a lot of the broth. Add noodles a bit at a time, waiting 10-15 minutes between each addition to see how much broth is used up). Salt and pepper to taste.
Chicken broth
Meat of 2 chickens
Yellow food colouring
6-12 eggs
1-2 cups grated Romano cheese
1-2 packages thawed chopped spinach
Acini de pepe noodles
Salt and pepper
Directions:
Put broth and chicken in large pot on stove. Bring to boil. Add a few drops of yellow food colouring to give broth a “pretty” colour. In a bowl, beat 6 eggs by hand then add 1 cup grated cheese and 1 package spinach to eggs. Stir together and slowly pour into chicken broth. (Repeat eggs, cheese and spinach if needed). Add acini de pepe noodles until soup is thick enough (be careful, these noodles are small but puff up quickly and take in a lot of the broth. Add noodles a bit at a time, waiting 10-15 minutes between each addition to see how much broth is used up). Salt and pepper to taste.
Raspberry-Glazed Chicken & Citrus Avocado Salad
Ingredients:
4 oz boneless skinless chicken breast, pounded thin
1/2 Tbsp unsweetened raspberry jam
1/2 Tbsp BBQ sauce
1/4 tsp chili powder
1/4 tsp ground black pepper
2 cups baby romaine lettuce
2 Tbsp raspberries
2 oranges peeled and cut into wedges
1 avocado, thinly sliced
1 Tbsp grape-seed oil
Rasberry Vinaigrette:
1/4 cup raspberries
1/2 Tbsp grape-seed oil
1 Tbsp orange juice
1/2 Tbsp maple syrup
Directions:
1.Place all vinaigrette ingredients in a blender and puree until smooth.
2. Combine jam, BBQ sauce and chili powder in a small bowl.
3. Heat oil in a nonstick pan. Sprinkle chicken with pepper and cook 3 minutes without flipping, or until golden on one side.
4. Brush top of chicken with barbeque glaze and flip. Cook another 2-3 minutes.
5. Brush chicken with remaining glaze and flip again. Cook an additional 1 mintue, until glaze has thickened.
6. Remove chicken from pan and slice thinly.
7. Add chicken to lettuce, raspberries, avocado and orange slices. Drizzle with vinaigrette.
4 oz boneless skinless chicken breast, pounded thin
1/2 Tbsp unsweetened raspberry jam
1/2 Tbsp BBQ sauce
1/4 tsp chili powder
1/4 tsp ground black pepper
2 cups baby romaine lettuce
2 Tbsp raspberries
2 oranges peeled and cut into wedges
1 avocado, thinly sliced
1 Tbsp grape-seed oil
Rasberry Vinaigrette:
1/4 cup raspberries
1/2 Tbsp grape-seed oil
1 Tbsp orange juice
1/2 Tbsp maple syrup
Directions:
1.Place all vinaigrette ingredients in a blender and puree until smooth.
2. Combine jam, BBQ sauce and chili powder in a small bowl.
3. Heat oil in a nonstick pan. Sprinkle chicken with pepper and cook 3 minutes without flipping, or until golden on one side.
4. Brush top of chicken with barbeque glaze and flip. Cook another 2-3 minutes.
5. Brush chicken with remaining glaze and flip again. Cook an additional 1 mintue, until glaze has thickened.
6. Remove chicken from pan and slice thinly.
7. Add chicken to lettuce, raspberries, avocado and orange slices. Drizzle with vinaigrette.
Strawberry Chicken Salad
from Southern Living Fresh Garden Recipes
Ingredients:
1/4 cup green onions, minced
3 Tbsp fresh basil, chopped
4 cups cooked chicken, cubed
2 cups fresh strawberries, diced
1 cup toasted pecans or walnuts, chopped
poppy seed dressing
Directions:
Combine all ingredients in a bowl and lightly drizzle with poppy seed dressing just before serving.
1/4 cup green onions, minced
3 Tbsp fresh basil, chopped
4 cups cooked chicken, cubed
2 cups fresh strawberries, diced
1 cup toasted pecans or walnuts, chopped
poppy seed dressing
Directions:
Combine all ingredients in a bowl and lightly drizzle with poppy seed dressing just before serving.
Spinach Pasta Salad
from Company's Coming
Ingredients:
2 Tbsp lemon juice
1 Tbsp olive oil
1 garlic clove, minced
1/2 lb chicken breasts (about 2), halved
2 cups medium bow pasta
4 cups spinach
1 cup chopped tomato
1/2 cup coarsely crumbled feta cheese
Dressing:
1/2 cup coarsely chopped fresh parsley
1/3 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup pine nuts
1/4 cup red wine vinegar (I substitute it with apple cider vinegar)
2 garlic cloves, minced
Directions:
1. Combine lemon juice, oil and garlic in medium bowl. Add chicken and coat. Cook chicken in frying pan about 5 minutes per side until no longer pink inside. Let stand for 10 minutes. Cut into 1/8" slices.
2. Cook pasta in boiling water for 8-10 minutes until tender but firm. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
3. Add chicken, spinach, tomatoes and feta cheese.
4. To make Parsley Pesto Dressing: Process all dressing ingredients in a blender until smooth.
5. Drizzle dressing over pasta mixture. Toss gently.
2 Tbsp lemon juice
1 Tbsp olive oil
1 garlic clove, minced
1/2 lb chicken breasts (about 2), halved
2 cups medium bow pasta
4 cups spinach
1 cup chopped tomato
1/2 cup coarsely crumbled feta cheese
Dressing:
1/2 cup coarsely chopped fresh parsley
1/3 cup grated Parmesan cheese
1/3 cup olive oil
1/4 cup pine nuts
1/4 cup red wine vinegar (I substitute it with apple cider vinegar)
2 garlic cloves, minced
Directions:
1. Combine lemon juice, oil and garlic in medium bowl. Add chicken and coat. Cook chicken in frying pan about 5 minutes per side until no longer pink inside. Let stand for 10 minutes. Cut into 1/8" slices.
2. Cook pasta in boiling water for 8-10 minutes until tender but firm. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
3. Add chicken, spinach, tomatoes and feta cheese.
4. To make Parsley Pesto Dressing: Process all dressing ingredients in a blender until smooth.
5. Drizzle dressing over pasta mixture. Toss gently.
Trehoe's Travelin' Mac Salad
from Judi English's Family Favourites Cookbook
Ingredients:
Salad macaroni
Diced ham
Hard boiled eggs
Mayonnaise
Mustard
Salt
Pepper
Directions:
Cook macaroni as directed on package. Drain. Mix with ham and eggs. Add mayonnaise, mustard and salt and pepper to your liking. Refrigerate.
Salad macaroni
Diced ham
Hard boiled eggs
Mayonnaise
Mustard
Salt
Pepper
Directions:
Cook macaroni as directed on package. Drain. Mix with ham and eggs. Add mayonnaise, mustard and salt and pepper to your liking. Refrigerate.
Our Egg Salad Sandwich
Ingredients:
12 hard boiled eggs
4 Tbsp Miracle Whip
2 Tbsp mustard
1 tsp cayenne
1 tsp paprika
salt
pepper
Directions:
Peel the shell off the hard boiled eggs. Put them in a bowl and start to mash. Add miracle whip and mustard and mash until egg whites are in tiny pieces. Add spices and salt and pepper to your liking.
12 hard boiled eggs
4 Tbsp Miracle Whip
2 Tbsp mustard
1 tsp cayenne
1 tsp paprika
salt
pepper
Directions:
Peel the shell off the hard boiled eggs. Put them in a bowl and start to mash. Add miracle whip and mustard and mash until egg whites are in tiny pieces. Add spices and salt and pepper to your liking.