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Tuesday, January 09, 2007

Quick & Easy Chopped Salad Recipe

Small head of iceberg lettuce, washed and torn into pieces
2 Sticks celery, chopped
1 bell pepper, chopped
1 (10 oz.) package frozen peas, defrosted
1/2 medium red onion, chopped
4 Tablespoons mayonnaise
4 Tablespoons extra virgin olive oil
1 Tablespoons sugar
4 Tablespoons grated Parmesan cheese
2 Tablespoons grated cheddar cheese8 slices bacon, fried crisp and crumbled

Layer lettuce, celery, bell pepper, peas and onion in large bowl. Mix mayonnaise, oil, sugar and Parmesan cheese. Spread over top of layered ingredients. Sprinkle top with cheddar cheese and bacon. Serve un-tossed.
Makes 10 servings.

Wednesday, January 03, 2007

Parsnip Soup - Antioxidant Winter Warmers

2 tablespoons olive oil

6 parsnips, peeled and roughly chopped

2 carrots, peeled and roughly chopped

1 cup chopped onion

1/2 cup chopped celery

salt to taste

1pint chicken stock

1 bay leaf

1/2 cup apple cider

freshly ground black pepper

pinch ground nutmeg


1. In a soup pot, heat the oil over medium-high heat. Add the parsnips, carrot, onion, celery and a pinch of salt. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.
2. Add the chicken broth and bay leaf and simmer until the vegetables are completely tender, about 20 minutes.
3. Remove the bay leaf. Puree the soup in a blender and return it to the same soup pot.
4. Stir in the apple cider. Season with salt, pepper and nutmeg. Heat thoroughly and serve the soup in bowls garnished with optional single cream.

Tomato Bread - Antioxidant Winter Warmers

Tomato Bread

8 French bread slices, cut sharply on the diagonal into 1/2" thick slices
4 cloves garlic, cut in half widthwise
2 large very ripe tomatoes, chopped
Extra virgin olive oil (preferably Spanish)
a small bowl of coarse sea salt
a small bowl of freshly ground black pepper

Method1. Preheat the grill to medium-high. Grill the bread slices until crisp and nicely browned, 2 to 4 minutes per side. 2. Rub each slice of bread with the cut garlic, then with the cut tomato. The idea is to apply a thin film of tomato on the bread. Lightly drizzle each slice with olive oil and sprinkle with salt and pepper. Serve immediately